Cheesecake Caramel Apple
UNCLE TOBYS LE SNAK CHEESE & BACON
Enjoy every cheesy moment with UNCLE TOBYS Le Snak Cheese & Bacon! Combining smokey bacon flavour with real cheese and crunchy crackers, it's a tasty snack with no artificial colours or flavours. Perfect for lunch boxes or on-the-go.
UNCLE TOBYS MUESLI BARS CARAMEL CHOC
Uncle Tobys Caramel Choc Crunch Muesli bars are made with 100% Australian-grown oats, caramel flavour, and choc chips. They are a source of fibre and wholegrain, with no artificial colours or flavours. Perfect for lunchboxes or on-the-go, with a 4 health star rating.
NEW NESCAFÉ® ESPRESSO CONCENTRATES
Love café-style iced coffees? Discover iced coffee combinations at home with NESCAFÉ®
Espresso Concentrates now in Velvet Mocha. Created with a rich Arabica blend delivering café-quality coffee, it dissolves in cold liquid in seconds, so you can create delicious iced coffees easily at home.
LEAN CUISINE BOWLS JUST BRING A FORK
Lean Cuisine bowls offer a range of nutritious & delicious meals designed to support a balanced lifestyle. Available in a range of flavours that provide a good source of protein, 2 serves of vegetables and a 4-star health rating. Lean Cuisine Bowls, the perfect choice for lunch or dinner, just bring a fork!
ON THE MENU
On The Menu offers a delicious range of Chef Inspired bowls showcasing global cuisines. Flavours such as, Keralan Style Coconut Chicken Curry, Korean BBQ Meatballs, Butter Chicken and Vegetable Pad Thai, there’s a flavour for everyone. Perfect for lunch or dinner, they’re ready in minutes.
NEW Products
GELATO INSPIRED TREAT
Cookie Dough
Stir up your NEW gelato-inspired treat! NESCAFÉ® Cookie Dough
Iced Latte blends smooth coffee with creamy cookie dough flavour. Just add cold milk for a rich, chilled café-style indulgence at home.
Hazelnut Praline
Stir up your NEW gelato-inspired treat! NESCAFÉ® Hazelnut Praline
Iced Latte blends smooth coffee with nutty sweetness. Just add cold milk for a creamy, café-style escape that’s chilled and satisfying.
NEW IN THE BAKING AISLE!
DISCOVER BAKER’S CHOICE BLOCKS
Smooth, rich chocolate crafted for baking brilliance. Available in Milk, Dark, and White, each block melts effortlessly for delicious results. Perfect for cookies, cakes, and more. Made with sustainable cocoa. Your go-to for everyday baking magic
EASY TO MELT, HARD TO BEAT.
NEW Products
DISCOVER BAKER’S CHOICE BLOCKS
Smooth, round chocolate buttons that melt effortlessly and set magically at room temperature. Perfect for dipping, coating or decorating. No tempering needed—just melt, set and impress. Made with Rainforest Alliance certified cocoa. Bake today and bring your creations to life
HIGH PROTEIN SOUVLAKI
VIOLET CRUMBLE NOW HAS A PEANUT BUTTER TWIST
Australia’s favourite ! Iconic shattering honeycomb coated in creamy peanut-butter-infused choc delivers the ultimate flavour combo! An irresistibly nutty new way to enjoy an Aussie classic!
Available in 50g bars and 130g bags
LOOK GOOD, TASTE GOOD, FEEL GOOD
You often hear about the latest ‘super foods’ and you can add Australian raspberries and blackberries to that list as they are an excellent source of fibre, key vitamins and minerals, and antioxidant activity, while also being naturally low in energy density.
Selecting Fresh Berries
Raspberries and blackberries can be quite fragile, especially when stored or displayed outside of refrigerated conditions, so it’s important to know what to look for when selecting fruit.
Serves and Portions
The Australian Dietary Guidelines define a serve of fruit as around 150 grams, or one cup, and recommend Australian adults eat two serves of fruit a day.
The recommendation for daily fruit intake for children ranges from half a serve a day for toddlers, increasing to one serve a day for two to three year olds, one and a half for four to eight year olds and two serves a day for children nine and over.
Australian raspberries and blackberries generally come in 125g punnets, which means a likely portion would be 125g as a snack on its own, or a smaller 60g handful included with yoghurt or breakfast cereal for
Antioxidants
THEY ARE PACKED FULL OF PHYTONUTRIENTS WITH ANTIOXIDANT ACTIVITY TO FIGHT FREE RADICALS AND PROTECT AGAINST CANCER AND CELLULAR AGEING:
PHENOLIC ACIDS FLAVONOIDS TANNINS
Good for your gut.
BERRIES ARE BEING STUDIED FOR THEIR POTENTIAL TO HELP WITH WEIGHT MANAGEMENT AND LIFESTYLE RELATED DISEASES
THEY ARE NATURALLY LOW IN ENERGY DENSITY BUT PACKED FULL OF ESSENTIAL NUTRIENTS:
ANTIBACTERIAL PROPERTIES, THE HIGH LEVELS OF ELLAGITANNINS PRESENT IN RASPBERRIES AND BLACKBERRIES ARE REPORTED TO GIVE THEM A HEALTH PUNCH MORE POWERFUL THAN MANY OTHER FRUITS AND VEGETABLES.
Beat the Bulge
The combination of their low energy value and high nutrient benefits, including being an excellent source of dietary fibre to increase satiety, make raspberries and blackberries an excellent choice for weight management eating plans.
RASPBERRIES AND BLACKBERRIES ARE ALSO A GREAT MOOD FOOD
Storing Fresh Berries
Raspberries and blackberries are highly perishable and are best eaten within one or two days of purchase.
Raspberries and blackberries should be stored in the refrigerator, in the punnets in which they were purchased. However to enjoy the best flavour, allow berries to return to room temperature before eating.
Berries can be eaten straight from the punnet and should not be washed before eating as this can damage the fruit, causing it to go ‘mushy’.
If you plan to freeze fresh berries, you must very gently rinse them in cool water and dry in a colander or on paper towels. Following this, place individual berries on a sheet of wax paper and pop in the freezer. Once frozen, transfer the berries into zip lock bags or containers – this way, berries won’t stick together and you can use them as required.
Nutrient Composition
ENERGY
Raspberries and blackberries contain just 210-225kJ per 100g, or less than 300kJ for an entire punnet. They are naturally low in fat and high in water content, which makes them juicy and luscious to eat.
FIBRE
Both raspberries and blackberries are an excellent source of dietary fibre, containing 9.2g per 150g serve. Dietary fibre is known for its importance for bowel health, however it can also increase satiety to assist with healthy weight management.
VITAMIN C
A 150g serve of raspberries or blackberries offers more than the recommended daily intake (RDI) for vitamin C. Specifically, raspberries contain 48mg vitamin C per 150g serve, and blackberries contain 57mg per 150g serve.
Vitamin K
Vitamin K is an important vitamin for helping blood to coagulate or “clot”, and for growth and development in children. A serve of raspberries contains 11.7 , or 15% of the RDI. Blackberries contain 29.7 or 37% of the RDI.
Perfect for lunch or dinner, just bring a fork. Find in the freezer aisle today
I
Want To Eat Less But Still Pack As Much Goodness Into Meals, What Should I Do?
Green veggies will do the trick, just a handful of green vegies will boost your vitamin and mineral intake, and you can eat most of it raw for a snack, or cooked with dinner. An easy and affordable way to eat healthy.
BROCCOLI & BROCCOLINI
While the heads are normally eaten, the stalks and leaves are also edible. (just be sure to adjust cooking times). Look out for broccolini and baby broccoli as alternatives. Eat broccoli raw for the greatest nutritional benefit.
SILVERBEET
Similar to spinach but larger, with a stronger flavour. The main variety of silverbeet has a white stalk but coloured varieties like Rainbow chard which has green leaves but the stems can be red, orange or yellow. Green silverbeet can be sliced thinly, dressed with olive oil and eaten raw or added to salads. Delicious sauteed, boiled or cooked.
ZUCCHINI
Bake me, roast me, steam me, even BBQ me. Perfect to grate raw into salads. Leave skin on for the greatest health benefits.
Add a splash of a healthy oil to maximise absorption of carotenoids
SPINACH
Spinach is a versatile leafy green, used in almost all cuisines. Mature and baby leaf types are available. Spinach contains a lot of lutein, which is linked with eye health. Cooking spinach makes some nutrients more easily absorbed by your body but be careful not to overcook it—steaming is best. Raw is great in sangers and salads.
• Stir-frying keeps vegetables brightly coloured, crunchy and tasty. It also minimises the loss of water-soluble vitamins like vitamin C.
• Make sure you keep the vegetables moving in the pan with a spatula for 2 minutes. You can add 1–2 tablespoons of water to keep them from drying out or burning.
• Broccoli and Broccolini are delicious raw, and you get 100% of the nutrients. Just give it a wash before you eat it.
FENNEL
Fennel is a light green celery-like shoot. Its feathery green leaves are used as a herb, the bulb can be eaten raw or cooked. Fennel has a characteristic aniseed flavour and aroma. Separate stalks from bulb and keep both parts separately in containers in fridge.
Save the stalks of fennel for using in soups, stocks and stews, and use the leaves as a herb. Also try slicing the bulb finely into a salad or cook whole on grill.
CABBAGE
Super versatile. You can do anything with cabbage, it’s has been the staple food on European tables for centuries.
You can also use the cabbage leaves as a healthy Taco shells, or Sushi Roll, cabbage also goes well in soups.
BRUSSEL SPROUTS
This little vegetable packs a massive nutrient punch, it basically has every Vitamin and mineral making it good for your brain, nervous system, digestion, and your immunity system. You can roast or boil or steam sprouts, they are pretty tough so make sure they are well cooked, a stone hard sprout is that good.
The great thing about sprouts is you can cook them to your taste, you can go really soft or firm, and the taste of each is different.
FRIDGE GOALS
WASTE LESS, SAVE MORE
YOUR FRIDGE IS YOUR FRIEND
Your fridge - just another appliance, right? It keeps your food fresh and drinks cold, nothing special. What if I told you your fridge could save you a bundle of cash each year, and oodles of time planning and prepping meals.
The humble fridge is your secret weapon to eliminating waste and saving you time and money. But it can’t do it alone, it needs you to fully maximise its benefits.
Our friends at The Great Unwaste have pulled together these smart fridge tips to help you Pack it. Stack it. Chill it.
8 FRIDGE TIPS FROM THE
GREAT UNWASTE
On How To Pack It. Stack It. Chill It.
1. MASTER YOUR FRIDGE TEMP
Make sure your fridge is set between 0 and 5 degrees Celsius. spot can extend the life of your food by up to three days. time machine for your hard-earned food!
2. THE FREEZER IS YOUR FRIEND
A well labelled and stacked freezer means no more mystery the back or frozen meals falling out when we open the organising your freezer.
3. CONTAINERS – THE ULTIMATE SIDEKICK
We’ve all been guilty of throwing something on a plate find it there again three days later, looking a bit lonely. airtight containers to keep it fresh for longer.
4. LOVE THOSE LABELS
Dating and labelling food means you’ll avoid playing “What’s you open the fridge or freezer. Having a trusty texta and some labels within reach of the fridge is one of the easiest ways
5. UNWASTE YOUR DOUGH
Celsius. This sweet days. It’s like a magical mystery meats hiding in door. There’s an art to
SIDEKICK in the fridge only to Store your food in “What’s this?” whenever some masking tape or ways to start unwasting.
Bread, rolls and loaves are some of the most wasted food items going. But fear not, they’re easily frozen and great to have on hand if you’re running low and face a bread emergency.
6. LET YOUR FRUIT CHILL
We all love a beautiful looking bowl of fruit, but believe it or not, it’s best stored in the fridge. You’ll be amazed how much longer fruit stays fresh in the fridge –it’s a game changer. Bananas, on the other hand, are a different story.
7. AVOID BANANA DRAMA
Bananas are the divas of the fruit world – they like their space. Keep them away from other fruits to avoid speeding up the ripening of the other fruits. If they get too spotty, peel and freeze them for smoothies or banana bread!
8. UNWASHED POTATOES ARE HAPPY POTATOES
Want longer lasting potatoes? Buy them unwashed. Yeah, they need a scrub, but Great Unwasters don’t mind! Store them in a cool, dark place, and they’ll stay fresh and sprout free for longer.
MORE WAYS TO UNWASTE AT HOME
The Great Unwaste is a national movement helping Australians cut household food waste — but it’s more than just a campaign. It’s a call to action. Small changes at home can make a big impact. By wasting less, we protect the planet, support communities, and save money.
Beyond fridge smarts, The Great Unwaste recommends other small-but-mighty behaviours you can try to waste less and save more:
FLEXI MEAL PLANNING
Plan for change so last-minute cravings don’t derail your unwasting!
JOIN THE LEFTOVERS REVOLUTION
Reimagine leftovers as tomorrow’s easy win.
FIRST IN, FIRST OUT
Eat what’s been in the fridge longest first.
STICKING TO YOUR LIST
A list is your secret weapon against food and time.
COOK JUST RIGHT
Nail your portions (yes, even pasta).
SAVE ROOM FOR SECONDS
Start small. Go back for more.
JACK O’ PANCAKES
Bring a little spook to your stack with these Jack o’ Pancakes – fluffy, orange-hued pancakes decorated with chocolate chip jack-o’-lantern faces.
Brought to life by home cook extraordinaire, Camellia Ling Aebischer, they’re the perfect treat for a Halloween breakfast or brunch, fun to make with kids, and just as delicious as they are festive. Serve them warm with your favourite syrup and toppings for a frightfully good start to the day.
INGREDIENTS
1 cup plain flour
2 Tbsp caster sugar 2 tsp baking powder
½ tsp salt 1 cup milk
2 Tbsp neutral oil or melted butter
1 egg
Orange food colouring
Squeeze bottle for the pancake batter
To decorate
Chocolate chips
Syrup and toppings as you like, to serve
RECIPE COURTESY
www.australianeggs.com.au
METHOD
1. In a large bowl, place the flour, sugar, baking powder, and salt. Whisk together to combine.
2. Add the milk, oil and egg, then whisk together to form a loose batter. Add orange food colouring until you reach the desired colour density, then set aside. You can form your pancakes with a ladle, but a squeeze bottle might be easier.
3. To cook, place a large non-stick frying pan over medium heat. There are two ways you can do this. The first is to lay down the batter and place the chocolate chip face down on the wet side, then flip it. Or you can place the chocolate chip face down on the warm pan, then pour batter over it for more definition.
4. Continue making pancakes until all the batter is used up. You should have about 12 hand-sized pancakes.
5. Serve warm with toppings of choice.
CHOC RIPPLE HALLOWEEN CAKE
This dessert is perfect for the spooky season! Use our Arnott’s Choc Ripple biscuits for an easy shortcut to a delicious chooclate cake, with no baking required!
INGREDIENTS
Cake
250g Arnott's Choc Ripple
200ml thickened cream
Ganache
180g dark chocolate
180g thickened cream
Ghosts
100g white chocolate melts
Currants for eyes
METHOD
1. Place cream into a medium bowl, then beat with an electric mixer until stiff peaks form. Spread a small amount of cream onto the base of a serving plate.
2. Spread 1-2 teaspoons of cream on the base of a biscuit, then sandwich with another biscuit. Top the sandwiched biscuits with another 1-2 teaspoons of cream, then another biscuit. Place biscuits on their side onto the serving plate.
3. Repeat the above until all biscuits have been used and form a log.
4. Meanwhile, chop the chocolate into small pieces and place it in a heatproof bowl.
5. Place cream in a small saucepan and heat, ensuring it does not boil. Pour cream over the chocolate and stir until the chocolate is melted. Set aside for 30 minutes or until cool.
6. Whip ganache until light and fluffy. Spread the ganache over the log to thoroughly coat. Chill overnight or for 8 hours.
7. Line a baking tray with paper. Place white melts in a small microwavesafe bowl and heat for 30-second intervals on 60% power until melted.
8. Drop a spoonful of melted chocolate onto a baking tray and use the back of a spoon to spread the chocolate into ghost shapes. Place two currants on each white chocolate ghost for the ghosts’ eyes.
9. Decorate the log with ghosts before serving.
INGREDIENTS
250 gm butter, soft 1 pakt
250 gm caster sugar 1 1/4 cups
20 ml vegetable oil 1 Tablespoon
3 large eggs 150gm
50 gm cocoa 1/2 cup
150 gm almond meal 1 1/2 cups
140 gm gluten free flour 1 cup
2 teaspoons gluten free baking powder
1/4 tsp xanthan gum (optional)
80 ml milk 4 Tablespoons
Cream Cheese icing
125 gm butter leave out to soften
150 gm cream cheese softened
200 gm icing sugar
1 tablespoon lemon Juice 20 ml
5 ml vanilla fresh or extract
METHOD
1. Oven 170 C /340 F 12-14 cupcake papers in black, brown or green
2. Use a bowl to whisk together the almond meal, gluten-free flour, cocoa, baking powder, and xanthan gum, set aside.
3. Beat the softened butter, oil and the sugar and keep beating till white and fluffy.
4. Add the room temperature eggs one at a time, mixing until emulsified.
5. Add half of the dry ingredients and 1/2 the milk, mixing very slowly as this could create flour flying everywhere. Mix well and then add the remaining flour and milk. Beat together well, scraping down the bottom. Then mixing again very well.
6. Drop spoonfuls into cupcake papers ( I put the papers onto the scale and measure 60 gm each). If there are no scales, fill to 3/4 full and smooth down the top. The cakes will rise well and stay flat on the top. Bake for 25 minutes. A skewer inserted will come out clean, but the top will feel a little soft. This will firm up when they cool. Cool. Before spreading with icing.
Cream Cheese Icing
1. Beat the second lot of softened butter till light, then add the softened cream cheese and beat again until smooth, then gradually add icing sugar 1/2 at a time. Taste, if you like it sweeter, add a little more sugar (up to 1/4 cup) and beat well. Add lemon juice to taste.
2. Put into a piping bag or spread icing onto cooled cakes.
3. You can make the boots by moulding the soft liquorice or roll out icing into shoe shapes with your hands. Use a pointy object like a skewer to make enough of a round hole to slot the straw into the boot.
Your baby’s smile is one of the best things in the world and keeping it healthy starts earlier than you might think. Strong, healthy baby teeth are essential for chewing food and learning to speak clearly. Baby teeth hold space for the adult teeth that grow underneath. If a baby tooth is lost too early due to decay, the surrounding teeth can shift, making it harder for adult teeth to fit in the mouth. Brushing baby teeth from the first time they appear, sets the foundation for lifelong oral hygiene and kids who learn to take care of their teeth from a young age are more likely to keep up those habits as adults.
START BEFORE TEETH ARRIVE WHEN THE FIRST TOOTH APPEARS
Even before your baby’s first tooth appears, you can begin building healthy habits. Gently wipe their gums, tongue, and inside cheeks once a day with a soft, damp cloth. This gets them used to having their mouth cleaned and helps remove milk residue.
As soon as that tiny tooth peeks through, it’s time to Use a small, baby-sized toothbrush with soft bristles From 18 months old, you can add a small smear of fluoride specifically for children, unless your dentist recommends earlier due to signs of decay or a higher risk of cavities. child’s teeth twice a day – the best time to do this is and last thing before bed.
to start brushing! bristles and just water. fluoride toothpaste recommends starting cavities. Brush your after breakfast
TEACHING GOOD HABITS
Let your child get involved as soon as they’re curious and can hold a toothbrush. But remember – they’ll need your help until they’re about eight or nine years old. A good rule of thumb: if they can tie their shoelaces and have earned their pen licence at school, they’re probably ready to brush well on their own (with a bit of supervision). Use a toothbrush that fits their mouth and make sure to brush all surfaces of all teeth – front, back, and the chewing tops – with gentle circular motions along the gum line.
MAKE BRUSHING FUN
Some days will be harder than others, but consistency is key. Try turning toothbrushing into a fun routine:
• PLAY their favourite song
• LET THEM PICK a toothbrush with a favourite character
• MAKE A FUN brushing game or use a sticker chart
• GET THE FAMILY INVOLVED - brushing together as a family builds connection and helps them learn through modelling.
WHEN SHOULD I START FLOSSING MY CHILD’S TEETH?
Once two or more teeth touch, toothbrush bristles can’t reach between them, so flossing becomes essential to remove food and plaque from those tight spaces and prevent cavities. It’s helpful to remember that brushing only removes 60% of food particles from teeth and you need to clean in between to remove the other 40%.
HOW TO FLOSS
1. Use soft dental floss or floss picks. These are a piece of floss on a holder which are often easier to manage
2. Gently slide the floss between the teeth and curve it around each tooth in a “C” shape, moving it up and down to clean both sides
3. Be gentle – children's gums may bleed a little at first but this will stop with regular flossing.
TRICK FOR WRIGGLY KIDS
TIPS FOR SUCCESS
1. Make it part of the daily routine –brushing twice a day, flossing once a day
2. Try flossing while they’re lying down or watching TV to make it easier
3. Let them take turns flossing with you to encourage independence and practice.
MOST KIDS DON’T HAVE THE COORDINATION TO FLOSS WELL UNTIL THEY’RE AROUND TEN YEARS OLD, SO THEY’LL NEED YOUR HELP AND SUPERVISION FOR A WHILE.
If your child struggles to keep their mouth open or bites the toothbrush: Brush standing behind your child in front of a mirror so they can see what’s happening young children love watching themselves in a mirror they can “help” while you do the real cleaning to brush your teeth in a “your turn, my turn” game try brushing while they’re lying on the couch or on your lap; the bathroom routine can be just for practice or fun. Very young children don’t need to clean teeth in a bathroom necessarily, particularly if they are wriggly or have additional needs.
It ’s Official - We’re It ’s Official - We’re Australia’s Favourite Tea! Australia’s Favourite Tea!
Nerada has been named Aus tralia ’s favourite Nerada has been named Australia ’s favourite tea across all three 2025 Cans tar Blue tea all three 2025 Canstar Blue categories: Tea Bags, Black Tea and Speciality categories: Tea Bags, Black Tea and Speciality Tea. Tea.
Find our award winning range in the tea aisle
Find award winning in the tea aisle
TRULY SOMETHING
SOMETHING ELSE
• BBQ FOREQUARTER CHOP WITH ASPARAGUS & LEMON RISONI
• LAMB MINCE, EGGPLANT AND ROCKET SALAD
• BEST ZUCCHINI SLICE
• CHICKEN TACOS WITH TOMATO SALSA
• ANZAC CARAMEL APPLE CHEESECAKE
• LOW CARB SUPER GREEN WARM POTATO SALAD
• RASPBERRY, BLACKBERRY AND YOGURT JELLY CUPS
LIGHT AND REFRESHING SPRING RECIPES
BBQ FOREQUARTER CHOPS WITH ASPARAGUS & LEMON
RISONI
100 % AUSTRALIAN
INGREDIENTS
4 lamb forequarter chops
2 tbsp olive oil
1 tbsp thyme leaves, finely chopped +extra, to serve
1 eschallot, finely diced
2 garlic cloves, crushed
300g risoni pasta
1 bunch asparagus, cut into 3cm lengths
Zest and juice 1 lemon
625ml vegetable stock
2 tbsp sour cream
⅓ cup sun-dried tomatoes, roughly chopped ½ cup frozen peas, thawed
100g goats cheese
Long red chilli, thinly sliced, to serve (optional).
METHOD
1. Place lamb chops, half the oil and thyme in a large snap-lock bag. Heat a large char-grill pan or barbecue over medium-high heat. Cook chops for 4-5 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
2. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add eschallot and cook for 1-2 minutes. Add garlic and cook for 30 seconds. Add risoni and stir for 1 minute to coat. Add asparagus and cook for 1 minute. Add lemon juice, lemon zest and stock.
3. Bring to a boil then reduce heat to a simmer and cook for 12-14 minutes or until the pasta is tender, adding more liquid if required.
4. Remove pan from the heat and stir through sour cream, tomatoes and peas.
5. Serve lamb chops with risoni topped with goats cheese, extra thyme and chilli, if desired.
NOTES
• Lamb cutlets, loin chops or lamb leg steaks would also work well in this recipe.
• Swap asparagus for zucchini or broad beans; add some baby spinach or baby rocket to the risoni.
• Swap goats cheese for feta or ricotta; add some olives or capers for a salty hit. PREP 10 MINS SERVES 4 COOK 30 MINS
Recipe courtesy www.australianlamb.com.au
LAMB MINCE, EGGPLANT AND ROCKET SALAD
INGREDIENTS
500g lean lamb mince
¼ cup olive oil
2 garlic cloves, crushed
1 red onion, thinly sliced
½ tsp fennel seeds
½ tsp coriander seeds
½ tsp ground cinnamon
¼ cup balsamic vinegar
1 medium eggplant, sliced on the diagonal, 80g baby rocket runs onto eggplant
4 radishes, cut into wedges
400g can cannellini beans, rinsed, drained
¼ cup dill leaves
¼ cup mint leaves
Tzatziki, lemon wedges, to serve.
METHOD
1. Heat a large non-stick frypan over medium-high heat. Add 1 tbsp oil, garlic, onion, fennel seeds, coriander seeds and cinnamon. Cook for 2-3 minutes, stirring regularly, until onion has softened.
2. Add lamb and cook for 4-5 minutes. Stir in half the balsamic vinegar, season and cook for a further 2-3 minutes until lamb is browned. Set aside.
3. Meanwhile, heat a large char-grill over medium-high heat. Brush eggplant with 1 tbsp oil, season and cook for 2-3 minutes each side or until charred. Set aside on a plate lined with paper towel.
4. On a serving platter place baby rocket, radishes, cannellini beans and eggplant. Drizzle with remaining oil and balsamic vinegar, season and toss to coat.
5. Top with lamb mince and sprinkle with dill and mint. Serve with tzatziki and lemon wedges.
BEST ZUCCHINI SLICE
Think: healthy quiche without the crust. Serve up either hot or cold, the Zucchini slice is as versatile as it is delicious. You can’t go wrong with this classic Australian recipe, simply mix, pour and bake. Enjoy it as is for a quick on-the-go breakfast, or top it off with a crunchy side salad for lunch and dinner. Even take a platter of it to your next big gathering. Believe us - there’s no occasion where the zucchini slice won’t shine. And for an easy and flavourful vegetarian option, just swap out the bacon for finely chopped mushrooms. Though, you can load it up with any vegetable of your choice – be bold!
INGREDIENTS
3 zucchinis, grated
1 onion, finely chopped
200g rindless shortcut bacon, finely diced*
1 ½ cup (150g) grated cheddar cheese
1 cup (150g) self-raising flour
3 tbsp olive oil
7 eggs
Salt and pepper
½ cup (120g) smooth ricotta
6 cherry tomatoes, halved
RECIPE COURTESY
www.australianeggs.com.au
METHOD
1. Preheat oven 180°C/160°C (fan-forced) and grease and line a 30 x 20cm (base measurement) pan with baking paper.
2. 2. Combine grated zucchini, onion, bacon, cheese and flour.
3. 3. Whisk oil and eggs together and stir into flour mixture. Season with salt and pepper.
4. 4. Pour into prepared pan and smooth the surface. Dollop tbsp. of ricotta and arrange cherry tomatoes over the top. Bake 35-40
5. minutes or until top is golden. Serve warm or cold.
NOTES
If you notice your zucchini slice comes out a little gluggy, try squeezing the excess moisture from the grated zucchini before adding it all to the mix. Planning ahead? The zucchini slice is also perfect for meal prep, as it’ll keep in the fridge for 2-3 days in a sealed container.
And if you’re looking for a great lunchbox idea, freeze individual portions separately and simply take them out when you need them.
CHICKEN TACOS WITH TOMATO SALSA AND GUACAMOLE
INGREDIENTS
2 Lilydale Free Range Chicken
Breasts (approx. 500g)
30g packet taco seasoning
2 tablespoons olive oil
200g tomato medley roughly diced
1 corn cob, kernels removed
2 green onions, thinly sliced
¼ cup coriander leaves, chopped
2 tablespoons lime juice,
1 large avocado, mashed
½ red onion, finely chopped
12 white corn tortillas, to serve (312g packet)
lime wedges, coriander sprigs and sour cream, to serve
METHOD
1. Slice breasts into 4 to 5 long strips. Place chicken in a large snaplock bag with taco seasoning and shake to coat. Season.
2. Heat a large non-stick frying pan with 1 tablespoon olive oil over medium heat and cook chicken for 6 to 7 minutes, turning often, or until browned and cooked through. Set aside on a plate covered with foil for 5 minutes. Slice if desired.
3. Meanwhile combine tomato, corn, green onions, and chopped coriander in a medium bowl. Season and drizzle with remaining olive oil and 1 tablespoon lime juice. Stir to combine.
4. In another medium bowl, combine avocado, red onion and remaining lime juice. Season.
5. Heat tortillas according to packet directions. Serve with chicken, tomato salsa, guacamole, lime wedges, coriander sprigs and sour cream, if desired.
LOW CARB SUPER GREEN WARM POTATO SALAD
There’s nothing like a potato salad. This one, using Low Carb Potatoes and lots of greens, will leave you feeling healthy, confident, and satisfied. The perfect dish to have up your sleeve for a summer barbeque.
INGREDIENTS
1kg Mitolo Family Farms Low Carb Potatoes
1 bunch broccolini
1 bunch asparagus
1 cup frozen peas
Sea salt
Cracked black pepper
FOR PESTO
2 bunches basil, leaves picked
2 garlic cloves
30g pine nuts
30g grated Parmesan
1/2 tsp salt
1/2 cup olive oil
METHOD
SERVES 4-6
1. Cut the potatoes into medium sized pieces, place in a medium saucepan, cover with cold water, season with salt, bring to the boil, then simmer until tender.
2. Meanwhile, make the pesto by placing all the ingredients except the olive oil in a food processor and pulse to form a rough paste. Drizzle in the oil with the motor running.
3. Bring another medium saucepan filled with salted water to the boil. Cook the broccolini, asparagus and peas until just tender, you may need to do this in batches.
4. Chop the broccolini and asparagus into small pieces and place in a large bowl with the potatoes and peas.
5. Pour over the pesto, toss well to combine, season with salt and pepper and serve.
RAINBOW TEACAKE WITH VANILLA FROSTING & M&M’S
SPECTACULAR LOOKING,
GARNISH 30 MINS
this colourful rainbow teacake with vanilla frosting and M&M's, is easy to prepare and you can make it a few day ahead!
INGREDIENTS
170g (¾ cup) Castor sugar
4 Eggs
150g (1 ¼ cups) Self-raising flour
1tbsp Corn flour
15g Copha, melted
80ml (1/3 cup) Milk
3 x 380g M&M packets, to decorate (can also replace with Smarties if desired)
METHOD
1. Pre heat oven to 170°C (fan forced 150° C) 330°F/300°F. Grease and line an 18cm/7 inch spring form tin with baking/ grease proof paper.
2. Combine castor sugar and eggs together in an electric mixer and beat for 8 to 10 minutes until pale and creamy and tripled in volume.
3. In a separate bowl, sift together selfraising flour and cornflour 3 times. Sift flours over egg mix and quickly fold through using a spatula, making sure all ingredients are well combined.
4. Melt Copha in microwave or saucepan until fully melted. Warm milk in microwave (on high for 20 seconds). Pour Copha and milk down the side of bowl and fold through the egg and flour mix.
5. Pour final mixture into prepared pan and smooth surface. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven.
6. Set cake aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes to cool completely.
VANILLA FROSTING
3 cups icing sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
VANILLA FROSTING
1. Using an electric mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
ASSEMBLY
1. Slice your cake in half horizontally, ensuring you cut as evenly as possible. Place the bottom sponge on a serving plate.
2. Spread vanilla frosting over the base. Place the top cake layer on top of your filling layer.
3. Spread the frosting over the sides and top of the cake evenly.
4. Separate the M&M’s by colour. Place a single row of alternating colour M&M’s around the base of the cake. Continue to place M&M’s row by row up the side of the cake, as per picture. Once the sides are done, continue this same process along the top of the cake.
5. Let frosting set before serving.
CAN BE STORED IN FRIDGE FOR UP TO 3 DAYS.
SQUEEZE THE DAY.
Boost®, Banana Buzz®, Strawberry Squeeze® and Mango Magic™
THE
ULTIMATE LAMB BURGER
INGREDIENTS
600g lean lamb mince
1 tbsp olive oil
4 tasty cheese slices
1 small red onion, thinly sliced
1 tbsp red wine vinegar
4 brioche burger buns, lightly toasted
⅓ cup tzatziki
1 baby cos lettuce, leaves separated
2 tomatoes, thinly sliced
8 slices canned beetroot, drained on paper towel
Mint sprigs, to serve.
METHOD
1. Place lamb mince in a large bowl and season with salt and pepper. Using damp hands form 4 patties, pressing down on pattie with the back of your hand to flatten.
2. Preheat a large non-stick frying pan or BBQ over medium-high heat. Rub patties on both sides with oil. Cook patties for 2-3 minutes or until bottoms are lightly charred. Turn patties over and top with cheese.
3. Cook for a further 2 minutes, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate loosely covered with foil.
4. In a small bowl place onion and vinegar. Season with salt and toss to coat.
5. Spread tzatziki over bottom halves of buns. Top with baby cos, lamb patties, tomato, beetroot and drained pickled onion. Top with mint sprigs and serve.
This is a great recipe for feeding a crowd – you can simply cook the burgers and lay them our with all the other ingredients for people to build their own burgers. TIPS
ARNOTT’S MALT’O’MILK ICE CREAM SANDWICHES
Gather your little helpers to make these super easy Malt’O’Milk Ice Cream Sandwiches! Such an easy dessert recipe that’ll entertain the kids, and a delicious way to cool down on a hot day.
INGREDIENTS
250g Arnott’s
Malt’O’Milk biscuits
1L neapolitan ice cream
150 gm dark chocolate melts
½ cup crushed nuts
½ cup 100 & 1000’s
METHOD
1. Line a square tin with baking paper and spread softened ice cream evenly; approx 2-3cm thickness.
2. Layer Arnott’s Malt’O’Milk biscuits, smooth side down onto the ice cream and freeze until firm.
3. Remove from the freezer and using a sharp knife, cut around the biscuits, gently removing them from the tin and place a second biscuit to sandwich together, pressing firmly.
4. Freeze until fully frozen and ready to decorate.
5. To decorate: Place melts in a microwave-safe bowl and heat on medium power for 1-min bursts until melted. Stir in between. Place crushed nuts and 100 & 1000’s in separate bowls.
6. To decorate: Remove ice cream sandwiches from the freezer, half dip into melted chocolate and then into nuts or sprinkles. Freeze until ready to serve.
RASPBERRY, BLACKBERRY AND YOGURT JELLY CUPS
INGREDIENTS
Yogurt jelly
1 cup (250ml) thickened cream
¼ cup caster sugar
1 teaspoon vanilla extract
2½ teaspoons powdered gelatin
1 cup (250g) Greek style natural yogurt
Raspberry jelly
3 cups (750ml) white grape juice
2 tablespoons caster sugar
3 teaspoons powdered gelatin
125g raspberries
125g blackberries
METHOD
1. To make the yogurt jelly, place cream, sugar and vanilla extract into a small pan over a medium heat. Stir until sugar has dissolved and gently bring to boil, remove from heat. Sprinkle over gelatin and whisk until dissolved. Add yoghurt, whisk until smooth. Strain mixture through a sieve, set aside to cool.
2. To make jelly layer, pour 1 cup of the grape juice and the sugar into a small pan over a medium heat. Stir until sugar has dissolved and gently bring to boil, remove from heat. Sprinkle over gelatin and whisk until dissolved. Add remaining juice, strain through a sieve and set aside to cool.
3. To assemble, divide ½ the berries between 8 × 200 ml cups or glasses. Pour over ½ the grape juice mixture, refrigerate for 30 minutes or until set. Pour all the yoghurt mixture over the first layer of jelly, refrigerate until set. Place remaining berries on top of set yoghurt mixture and pour over remaining grape juice mixture. Refrigerate until set.
4. Serve chilled.
ANZAC CARAMEL APPLE CHEESECAKE
INGREDIENTS
Anzac Biscuit Base and Crumb
1 cup (90g) rolled oats
1 cup (150g) plain flour
½ cup (110g) brown sugar
¾ cup (60g) desiccated coconut
150g Fairy margarine, diced
1/3 cup (80ml) golden syrup
½ tsp bi-carb soda
Caramel Apple Topping
50g Fairy margarine
4 medium (720g) pink lady apples, peeled, cored & cut into 1cm wedges
2 tbsp golden syrup, extra to serve
METHOD
ANZAC Biscuit Base & Crumb
1. Preheat oven 180C/160C (fan-forced).
Invert the base of a 22.5cm round springform tin with baking paper, ensuring a 3cm overhang. Also, line a second baking tray with baking paper.
2. Combine oats, flour, brown sugar and coconut in a large bowl and mix well. Place margarine and golden syrup in a large, microwave safe jug and microwave for 1 minute on high until hot. Stir then add bi-carb and mix well. Pour immediately into dry ingredients and mix well.
3. Remove ½ cup of the Anzac base mixture and crumble into small pieces onto prepared baking tray.
4. Press remaining mixture evenly into the base of springform tin with the back of a metal spoon.
5. Transfer both tin and baking tray to oven. Bake for about 10-12 minutes until crumble on tray is golden. Remove tray with crumble. Continue to bake base for a further 20-12 minutes until golden. Set both aside on a wire rack to cool completely.
TIPS
• Cheesecake can be made up to 2 days ahead, covered in the fridge
• Make sure melted Copha in cheesecake is cooled but not so cold it returns to white and solid. Gelatine must be liquid as well.
Cheesecake Filling
500g cream cheese, chopped
3 tsp vanilla extract
3/4 cup caster sugar
¼ cup (60g) copha, melted, cooled (see tip)
2 tsp powdered gelatine dissolved in 1
tbsp boiling water, cooled
250g sour cream
300ml thickened cream, whipped
Cheesecake
1. Beat the cream cheese, vanilla and sugar in a large bowl with an electric mixer until smooth.
2. With motor running, add copha, gelatine mixture and sour cream. Beat until smooth.
3. Fold through whipped cream. Spoon over base. Smooth top. Refrigerate for 6 hours or overnight, or until set.
Caramel Apple Topping
1. Melt Fairy in a large, non-stick frying pan over a medium heat. Add apples. Cook, turning until coated in butter. Add golden syrup and cook, turning occasionally for 10 minutes until beginning to turn golden and become tender. Cool to room temperature.
2. Decorate cheesecake with cooled apples and crumbled Anzac biscuit on top. Drizzle with extra golden syrup. Serve.
SPRING IS A GREAT TIME FOR PETS AS THEY CAN GET OUTDOORS AND ENJOY THE GARDEN, BUT IT’S UP TO YOU TO MAKE SURE IT’S SAFE.
AUSSIE
SPRING
TIME TO LOOK AFTER THE GARDEN, BUT ALSO LOOK AFTER YOUR PETS.
SOME OF THE FIRST THINGS WE DO WHEN SPRING COMES IS GET INTO THE GARDEN AND START PLANTING, THIS MAY MEAN WEED SPRAY, SNAIL PELLETS AND TOXIC PLANTS.
Both dogs and cats eat grass so products designed to kills weeds and snails is not going to be good for your pet if eaten. Sprays can be more problematic as pets can run through sprayed areas then transfer it into their eyes and mouths through their grooming. So follow these tips and your pets can enjoy Spring too.
• Always enclose a sprayed area for 24 hours so the pets can’t get in.
Both dogs and cats eat grass, obviously products designed to kills weeds and snail is not going to be good for your pet if eaten. Sprays can be more problematic as pets can run through sprayed areas then transfer it into their eyes and mouths through their grooming. Always enclose a sprayed area for 24 hours so the pets can’t get in.
• Also ensure pets can not get to snail pellets- some pets find these tasty treats.
Also ensure pets can get to snail pellets- some pets find these tasty treats.
Flowers like Daffodils and Lilies are toxic for pets.
• Common flowers like Daffodils and Lilies are toxic for pets if eaten. Again, keep these flower bed enclosed.
• Ivy, man and pet’s worse nightmare, some ivy’s can cause a nasty rash or bring on hives, even in pets, so if you have ivy keep it high.
Ivy, man and pets worse nightmare, some ivy’s cause a nasty rash or bring on hives, so if you have ivy keep it high and out of range of dogs, or better still somewhere your pets don’t go. If trimming ivy be careful not to lump it on the lawn for removal later, you might be covered up in overalls but your pets is not, and they are naturally curious and we get into it.
• If trimming flowers, ivy, roses or anything with thorns be careful not to lump it on the lawn for removal later, you might be covered up in overalls but your pets is not, and they are naturally curious and may get into it. Perhaps put cuttings straight into the garden bin.
Snakes, if you have a reasonably large property or go for walks in bushy areas chances are there are snakes, and like you are thinking ahh, Spring let’s get out and enjoy the sun.
• Snakes love Spring. If you have a reasonably large property or go for bush walks be wary of your pet’s sudden curiosity of things in the grass.
You may not be able to see snakes but your pet is likely to find them if they are close.
There is not much you can do about snakes,
If your pets is looking a bit green in the gills (unwell) lethargic, vomiting and you are perplexed as to why, it could be a snake bite. Check all legs and underbelly for tell-tale signs of a bite and get straight to the vet if you find a bite. If you do not see a bite that does not mean there is not a bite, but it does make it harder to know what to do, so if a cause is not clear, see the vet.
especially if you can’t see them so if you dog is suddenly barking at something in the garden then call the dog back and do you best to see if there is anything there before letting then back to that area.
KEEP YOUR MEDICATION OUT OF REACH OF YOUR PET.
Antihistamine is commonly taken by hay fever sufferers, and as they are available over the counter you may think these are pretty harmless, but if a pet eats one of these the will get sick, vomit, tremble or similar, if they eat a few they could die.
If your pets is looking a bit green in the gills (unwell) lethargic, vomiting and you are perplexed as to why, it could be a snake bite. Check all legs and underbelly for tell-tale signs of a bite and get straight to the vet if you find a bite. If you do not see a bite that does not mean there is not a bite, but it does make it harder to know what to do, so if a cause is not clear, see the vet.
Antihistamine, these are commonly taken by hay fever sufferers, and as they are available over the counter you may think these are pretty harmless, leave these lying around in a convenient place for when I need them later.
SOCIAL LIFE
If a pet eats one of these the will get sick, vomit, tremble or similar, if they eat a few they could die.
Spring is also mating season, so younger pets that have not been spade may get some extra attention if left alone to socialise. You want to enjoy Spring and Summer outdoors with your pet so it always a good idea to invest some time into training so you can go to parks where other people and dogs congregate without having to spend the entire time restraining the pet- that’s not fun for you or them.
Keep your medication out of reach of your pet. Spring is also mating season, so younger pets that have not been spade may get some extra attention if left along to socialise.
You want to enjoy Spring and Summer outdoors with your pet so it always a good idea to invest some time into training so you can go to parks where other people and dogs congregate without having to spend the entire time restraining the pet- that’s not fun for you or them.
TIPS
CLEANING TIPS
Cut the dirt off
Taking your shoes before you come in dirt, dust and other
REARRANGE YOUR FURNITURE
Again this is another way you can freshen things up. You may get a totally new look for your home, remember they say a change is as good as a holiday so give it a go.
NATURES DRYER
The good old clothes line. Hang the clothes and let the sun and wind do the rest. Saves money on electricity and the sun also kills the odd germ or two. Not sure about you but I always notice when clothes have been dried on the clothes line rather than in the dryer, they smell better and just seem fresher.
Good Vacuum cleaner & other
TOWEL IN THE DRYER
Vacuuming is pretty time consuming, cleaner is essential, its saves you Good Vacuum cleaners are not cheap vacuum it may be worth the investment.
Putting a towel into your dryer creates a faster drying process. The towel absorbs the moisture from your clothes and will cut your dyers drying time significantly. TIP- Don’t use your fluffiest towel that simply sheds fluff and lint into the clothes.
The same can be said of other cleaning commonly known as elbow grease than the cheaper stuff is recommended.
CLEANING TIPS & HINTS
DONT FORGET
FRIDGE AND PANTRY
Cut the dirt off at the source
You may have things in your cupboard that have a very, very, very long shelf life, if you have not used them in a very, long, long time, do you really still need it ? will you ever use it? Don’t be scared off by Murphy law that says as soon it you throw it, you will suddenly need it.
Taking your shoes off at the door, or before you come in will stop plenty of dirt, dust and other nasties entering the house.
Declutter your life
Do have too much stuff ? are you dusting things that have past their used by date, things you have fallen out of love with ? then move them on or pack them away. If you look at an item and are sitting on fence regarding if it should go or stay then store it somewhere, so if you find you cant live without it you can put it back.
SAFETY CLEANING
Check your smoke alarms, and if you have ducted heating have you vents checked for any fluff, dust or dirt build up, its not only a safety issue, dirty ducts simply recirculate the dust through your house. Best to call a professional in for this job.
This goes for your wardrobe, some hard decisions may need to be made here. The handbag, the mobile phone- old contacts, old apps, out they go. The shed, if you cant find things to get rid of in the shed your not looking hard enough, all these things should have an annual cull.
They say a good declutter is one of best ways to fresh and new.
Yes I know it’s a pain but again an important job, clogged gutters can cause rain water to build up and it could flow into your roof causeing water and electrical damage. You may think it’s best to do this at the start of Winter but you may need a rethink as Summer downpours are stronger than Winter rains.
Good Vacuum cleaner & other cleaning products
Vacuuming is pretty time consuming, a clean house needs regular vacuuming so a good vacuum cleaner is essential, its saves you time, effort and should provide a much more thorough clean. Good Vacuum cleaners are not cheap but if you add up the time you will save each time you vacuum it may be worth the investment.
The same can be said of other cleaning products, unless you fancy putting in a lot of effort, commonly known as elbow grease then having good products that actually removes dirt rather than the cheaper stuff is recommended.
