As a tasty breakfast or snack on the go – these Weet-Bix™ Protein Bites are packed with 10g protein per serve, wholegrains, fibre, taste delicious & pack a mighty crunch.
Solo Energy 4-Pack in zesty Lemon & Mango, and punchy Grape flavours. Solo Energy delivers a refreshing hit of flavour with the energy boost you need to stay switched on whether you’re chasing deadlines, workouts, or weekend adventures.
Tablelands Spreads Peerless Foodservice
TASTE THE NEW GOODNESS
Uncle Toby’s new range of Quick Sachets are a natural superfood, made from 100% Australian wholegrain oats. They're a source of fibre and contain beta-glucan, which helps lower cholesterol reabsorption.
UP&GO PROTEIN BANANA
UP&GO Protein Energize Banana Flavour contains 11 essential vitamins & minerals, 17g of protein, fibre, high in calcium and Low GI.
Perfect for the white chocolate lover in your life, featuring a NEW Dream white chocolate hollow egg, Cadbury Dream white chocolate in a convenient 10-pack
CADBURY MICRO MINI EGGS GIFT BOX
A smooth & creamy milk chocolate Easter egg with candy coated micro mini eggs and milk chocolate solid eggs, targeting the premium gifting segment.
the magic
of Banana’s
THE MAGIC BANANA BLEND
Australian Bananas aren’t just delicious, they’re also extremely nutritious. In fact, if you sat down to design the perfect long-lasting energy snack, you’d be hard pressed to beat a banana. Because, unlike their super-processed, supersugary competitors, bananas are bursting with goodness and nutrition to keep you full of energy all day long.
Bananas are packed with natural carbohydrates, vitamin B6 and potassium – a balanced blend of goodness that makes them ideal for restoring tired muscles and boosting bored brains.
They’re also great for tuning up your nervous system by providing 15% of your daily B6 needs for nerve function. They quite literally, make your body sing. It’s why you’ll often find elite athletes munching on a banana before, during, and after exercise.
breakfast time, snack time, anytime
making your body sing Contains zero
For a healthy, great tasting breakfast, simply slice a banana onto morning cereal, add sliced to toast, or whip up a delicious Banana smoothie. Visit the recipe section of the Australian Bananas website for more great ideas and inspiration.
HEALTH CONSCIOUS
Bananas are easy and quick to eat, that’s why they’re a hit with sportspeople, before, during, and after sport. If you’ve got a few more minutes to spare, a smoothie with its protein and carbs, is the perfect energy boost.
MUMS TO BE
Because bananas are bursting with natural ingredients, they’re the perfect snack for mums to be. Bananas supply much of the additional energy required in the second half of pregnancy to support a growing unborn baby. Generally, a boost of 850-1100 kJs per day is required, or 2 bananas!
VITAMIN C IRON
Vitamin C is required for forming blood vessels, skin, gums and other tissues, and even bones.
Iron is required for healthy blood, especially helpful in assisting withcarrying oxygen around the body
CARBOHYDRATE FOLATE
Folate is required for the growth of the new cells and genes, especially red blood cell growth.
PROTEIN
The extra energy required in pregnancy should mainly be from carbohydrates and protein, and a little fat. Bananas are an excellent source of carbohydrate. The carbohydrate is mainly in the form of natural sugars and little starch. Extra protein is needed during pregnancy to support growth of new cells in the mother and baby, especially the in 2nd and 3rd trimester.
these Easter recipes
HOT CROSS SPICED CARROT CAKE
Sweet, crunchy and a little nostalgic
This easter white crackle slice is a fun twist on a classic! Packed with white chocolate, crispy rice and easter eggs on top, it’s the perfect no-bake treat for the easter holidays.
INGREDIENTS
375g Fairy margarine, diced, softened
2 cups brown sugar (360g), firmly packed
1 tbsp vanilla extract
5 eggs, at room temperature
1 (160g) cup sultanas
¾ (90g) cup dried mixed peel
3 ½ cups (350g) grated carrot (about 3 large carrots)
2 tsp bicarbonate of soda
2 tsp baking powder
3 tsp ground cinnamon
3 tsp ground mixed spice
3 ¼ (490g) cups self-raising flour
1 cup buttermilk
METHOD
White Fluffy Icing
250g Copha, sliced, softened
3 cups icing sugar mixture, sifted
2 teaspoons vanilla extract
2 - 3 tablespoons boiling water
Candied orange rind, syrup and chopped pistachios (if using)
Candied Orange Rind and Syrup (optional)
3 medium-large oranges
½ cup caster sugar
½ cup water
1. Preheat oven to 180C/160C (fan-forced). Grease and line all sides of a 22cm x 33cm (across top) 5cm deep roasting pan with baking paper, ensuring a 3cm overhang on each of the long sides.
2. Using an electric mixer beat the margarine, sugar and vanilla for about 5 minutes, or until pale and creamy. Add eggs one at a time, beating after each addition.
3. Add carrot, sultana’s and mixed peel and stir until combined. Add bicarb, baking powder and spices. Add sifted flour and buttermilk in two batches. Stirring between batches until combined. Spoon mixture into prepared pan. Smooth top.
4. Bake for 1 hour – 1 hour 10 minutes, covering with foil after 50 minutes, until a skewer inserted in the centre comes out clean. Stand cake in pan for 30 minutes before transferring to a wire rack to cool completely.
White Fluffy Icing
1. Place Copha in a large bowl of an electric mixer. Using the paddle attachment, beat on a low speed until smooth. Increase speed to medium and beat for a further 3 – 4 minutes, or until white and creamy. Beat in vanilla.
2. Gradually add ¼ cup icing sugar at a time, beating until combined and smooth. Add 2 tablespoons of boiling water once half of the icing sugar has been added, beating until combined and fluffy. If frosting isn’t smooth and fluffy, either add extra boiling water or microwave in 5 second bursts to soften and beat until light and fluffy.
3. Spread frosting over top of cake. Decorate with candied orange and pistachios. Candied Orange Rind and Syrup (optional)
1. Use a vegetable peeler to remove a thin layer of orange rind from 3 oranges. Remove any white pith. Cut rind into thin slices.
2. 2. Bring to the boil caster sugar and water in a saucepan, stirring until sugar dissolves. Add rind and simmer for 5 minutes until candied. Set aside to cool in syrup. Top cake with candied pieces. drizzle with syrup just before serving.
TARTLETS
INGREDIENTS
250g packet Arnott’s Butternut Snap biscuit
1/3 cup cream
180g milk or dark chocolate, chopped
65g unsalted butter, chopped Easter eggs to decorate
METHOD
1. Pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve-hole, 1 1/2 tbsp capacity round-based tartlet tin. Bake for 2-3 minutes or until soft.
2. Remove from oven then carefully press softened biscuits into tin, moulding into a cup shape.
3. If you have another tartlet tin, you can use this to shape the tartlets by placing it over the warmed tartlets and pushing tray down. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
4. Place cream, chocolate and butter in a saucepan over very low heat. Stir constantly until melted and smooth. Pour into clean, dry bowl to cool slightly.
5. Fill biscuit cases with one heaped teaspoon of chocolate mixture. Top with easter eggs.
6. Refrigerate until set.
PISTACHIO & WHITE CHOCOLATE MOUSSE EGGS
INGREDIENTS
Chocolate Easter Eggs
6 store-bought hollow chocolate Easter eggs
White Chocolate Mousse
70mL Bulla Thickened Cream (A)
1 tsp fresh lemon juice
125g good-quality white chocolate
120mL Bulla Thickened Cream (B)
Assembly
3 Butternut Snap biscuits, crushed
3 tsp pistachio spread edible flowers, for garnishing
10g pistachios, chopped
METHOD
To make the Chocolate Easter Eggs
1. Warm a baking tray in an oven preheated to 50°C.
2. Use the hot tray to melt the top of each chocolate Easter egg, creating an opening.
3. Sit the Easter eggs in egg holders or a clean plastic egg carton and set aside until required.
To make the White Chocolate Mousse
1. Place the Bulla Thickened Cream (A) and lemon juice in a saucepan and bring to a boil.
2. Pour the hot cream mixture over the white chocolate, allow to stand for 2 minutes, then whisk until completely melted and combined.
3. Allow the chocolate cream mixture to stand for 10 minutes.
4. Meanwhile, in a separate bowl, whisk the Bulla Thickened Cream (B) until it reaches soft peaks.
5. Gently fold approximately one third of the whipped cream into the white chocolate mixture.
6. In two more additions, gently fold in the remaining whipped cream.
7. Assemble immediately.
To assembly
1. Evenly divide the crushed butternut snap biscuits between the 6 chocolate eggs.
2. Fill the eggs halfway with the prepared white chocolate mousse.
3. Spoon half a teaspoon of pistachio spread into each egg, on top of the white chocolate mousse, to create a ‘yolk’ centre.
4. Use the remaining white chocolate mousse to fill the chocolate eggs to the top.
5. Place into the fridge to set for a minimum of 2 hours.
6. Prior to serving, decorate the edges of the chocolate eggs with chopped pistachios and edible flowers.
THIS EASTER WHITE CRACKLE SLICE IS A FUN TWIST ON A CLASSIC! PACKED WITH WHITE CHOCOLATE, CRISPY RICE AND EASTER EGGS ON TOP, IT’S THE PERFECT NO-BAKE TREAT FOR THE EASTER HOLIDAYS.
2. Place white chocolate and Copha in a microwave safe bowl and microwave at medium in short 30 second bursts, stirring between each burst until melted and smooth. Allow to cool.
3. Combine rice bubbles, coconut and milk powder in a large bowl. Pour in cooled Copha/chocolate mixture and mix well to combine.
4. Pour into the prepared slice tin and firmly press down using a spatula or flat-bottomed glass. Refrigerate until set.
MARSHMALLOW LAYER
1. Place marshmallows and Copha in a microwave safe bowl and microwave on medium heat for 1 minute. Stir until Copha is melted and combined. Heat for another 20 seconds then working quickly, spread evenly over slice. Refrigerate for 30 minutes or until set.
TOPPING
1. Place chocolate and Copha in a microwave safe bowl and microwave at medium heat in short 30 second bursts, stirring between each burst until melted and smooth. Allow to cool slightly before pouring over set slice.
2. Let chocolate cool slightly/semi set before decorating with easter chocolates and sprinkles as desired.
TIPS
• If you don’t have a microwave, you can place Copha and chocolate in a small saucepan and melt over a low heat.
• To secure Easter egg decorations, dip them in a small amount of melted white chocolate with 1-2 teaspoons of Copha.
• Slice will last 4 days in an air-tight container stored in a cool place.
CADBURY EASTER STRAWBERRY PAVLOVA
INGREDIENTS
Meringue: 6 egg whites1 ½ cups caster sugar1 ½ tsp white vinegar
1. Preheat oven to 120C and line enamel tray with baking paper, then, place egg whites in the bowl of a freestanding electric mixer and whisk on high speed until stiff peaks form.
2. Gradually add sugar and continue to whisk, once all the sugar has been added whisk for 6 minutes. Add vinegar and whisk for 4 minutes. The mixture should be thick and glossy.
3. Pile the meringue onto prepared tray and shape. Use a flat spatula to smooth the edge and reduce oven temperature to 90C.
4. Bake the pavlova for 1 hour 30 minutes. Turn oven off and allow the pavlova to cool completely in the oven.
5. Whisk cream with vanilla extract to form thick, soft peaks. Blend the strawberries and sugar with a stick blender until smooth. Fold through the whipped cream for a swirled effect.
6. To assemble, dollop the cream onto the meringue base. Top with CADBURY STRAWBERRY EGGS, and fresh strawberries.
CADBURY CARAMILK EASTER BRIOCHE
PUDDING
INGREDIENTS
1 Tbsp Softened butter for greasing dish slices brioche loaf
½ x 260g pack CADBURY CARAMILK BAKING CHIPS
1 cup milk
1 cup thickened cream
180g CADBURY CARAMILK BLOCK
3 eggs, lightly beaten
114g pack CADBURY SALTED CARAMEL EGGS
Chocolate sauce:
180g CADBURY BAKING DARK CHOCOLATE
½ cup thickened cream
Vanilla ice cream to serve
METHOD
1. Preheat oven to 160C fan forced & grease a large round ovenproof dish with some butter.
2. Cut each brioche slice into four triangles and lay in a pattern in the dish. Scatter over the CADBURY CARAMILK BAKING CHIPS.
3. Heat the milk, cream and chopped CADBURY CARAMILK CHOCOLATE block in a small saucepan over low heat until the chocolate has melted.
4. Remove from heat, pour over the eggs and whisk to combine. Then, pour the custard over the bread and leave to stand for 15 minutes.
5. Bake for 30 minutes, until set.
6. Place the CADBURY SALTED CARAMEL EGGS in the pudding, between the bread slices and return to the oven for 5 minutes.
7. To make the chocolate sauce, melt the CADBURY BAKING DARK CHOCOLATE with the cream in a small saucepan over low heat. Remove from heat and set aside.
Serve the pudding with a scoop of vanilla ice cream and a drizzle of chocolate sauce. Make sure you hunt for the hidden easter eggs!
CADBURY CHOCOLATE EASTER MINT EASTER EGG SLICE
INGREDIENTS
225g pack CADBURY DARK CHOCOLATE BAKING MELTS
150g unsalted butter
¼ cup CADBURY BOURNEVILLE COCOA
½ cup plain flour
½ cup self raising flour1 cup brown sugar
½ cup desiccated coconut1 large egg
Icing:500g pack icing sugar
1 Tbsp unsalted butter
3 Tbsp boiling water
1 tsp peppermint extract
½ Green food colouring
Topping:1x 115g CADBURY PEPPERMINT EGG bag & shredded coconut"
METHOD
1. Preheat oven to 160C fan forced & line the base and sides of a 20 x 34cm baking tin with baking paper.
2. Melt the CADBURY DARK CHOCOLATE BAKING MELTS and butter in a small saucepan over low heat. Set aside.
3. Sift the CADBURY BOURNEVILLE COCOA and flours into a large bowl, Add sugar, coconut, melted chocolate and egg and stir to combine.
4. Spread mixture into the baking tin and bake for 25 minute, then, eemove and cool in tin.
5. To make the icing, mix all the ingredients together, then, spread over the warm slice.
6. Refrigerate to set. Place extra shredded coconut in a small ziplock bag with a few drops of green food colouring. Shake until the coconut is green, then scatter over the slice.
7. Decorate with the CADBURY PEPPERMINT EGGS!"
DAIRY MILK, THE GLASS AND A HALF DEVICE AND THE COLOUR PURPLE ARE TRADE MARKS USED UNDER LICENCE. THE EQUIVALENT OF A GLASS AND A HALF OF FULL CREAM MILK IN EVERY 200g OF CADBURY DAIRY MILK MILK CHOCOLATE.
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HOW TO DECORATE
EASTER EGGS
SOUNDS OBVIOUS BUT ALWAYS WORK WITH HARD BOILED EGGS, NOT YOUR REGULAR 5 MINUTE BOILED EGG BUT MORE LIKE A TEN MINUTE BOILED EGG.
WITH CRAYONS
When using crayons working with a warm egg will melt the wax so you don’t have to press too hard, which could crack your egg.
WITH STICKERS AND MARKERS
Put stickers on the eggs to decorate them, best to use cold and dry eggs and the stickers may not like any heat. Use markers to draw pictures or fun designs on your eggs. Experiment with different market tips by using a range of thinner and thicker markers to vary your designs.
WITH FOOD COLOURING
Grab a glass. Fill it up with water that goes about 1/4 of the way up the egg. There's not a lot of water in the glass 6 drops of food colouring should be enough. Place in the egg. Remember, the water should only cover a section of the egg. Allow it to rest, soaking up the coloring. Walk away for a bit. Don't be tempted to mess with the egg. After about 15 minutes, add enough water to cover 1/2 the egg. 15 minutes after that, add enough water to cover 3/4 of the egg. After that, add enough water to cover the entire egg. Do you see what's happening? Your egg now has a graded effect. If you'd like more shades, just add smaller amounts of water more times.
WITH PAINT
Use acrylic paint with a brush to create fun designs. Since eggs are pretty small, get some fine-pointed paint brushes. If you're working with children, show them how to hold the egg so as not to get paint all over their hands or smudge the egg. Paint one half at a time and let it dry before painting the other half to avoid smearing .
Use a dry sponge to apply white paint on the eggs after the other paint dries. This will give the egg a sponged effect. You could use bright colors and put that on your sponge; it'll give your Easter egg a sort of tiedyed effect.
VIETNAMESE PRAWN NOODLE BOWLS
INGREDIENTS
18 green Australian Wild prawns, peeled and deveined with heads and tails intact
2 tbsp store bought chilli jam
1 tbsp vegetable oil
200 g vermicelli noodles cooked as per packet instructions
¼ cup crushed, salted cashews
Fresh mint and baby shiso leaves (optional) to serve
Lime wedges to serve
Green Chilli Dressing
3 long green chillies, deseeded and roughly chopped
½ cup coriander leaves
2 cloves garlic, peeled and roughly chopped
2 tbsp fish sauce
METHOD
To make the green chilli dressing:
1. Place the green chilli, coriander, garlic, fish sauce, palm sugar, lime juice and oil in a small food processor and process until finely chopped. Refrigerate until ready to serve.
To make the Vietnamese prawns noodle bowls:
1. Preheat char grill or barbecue over high heat.
2. Place the prawns, chilli jam and oil in a bowl and toss to coat. Thread the prawns onto wooden skewers that have been soaked in water for 10 minutes.
3. Grill for 2-3 minutes each side or until charred and cooked through.
Choose
4. Place the noodles in a bowl with half the dressing and toss to coat.
Juice of 3 limes
1 tbsp vegetable oil
5. To serve place the dressed noodles into bowls and top cashews and fresh herbs. Serve with grilled prawns, fresh lime and extra dressing.
A TRUSTED, PURE PRODUCT
WILD PRAWN WITH DIPPING DELIGHTS
YOGHURT CHILLI, CORIANDER & COCONUT DIPPING SAUCE
INGREDIENTS
1 cup plain yogurt
¾ cup roughly chopped coriander
1 tbsp fresh lime juice
2 small green chilies, deseeded and finely diced
Salt and pepper
Toasted coconut and baby mint to serve
METHOD
1. Place all the ingredients in a bowl and mix to combine. Sprinkle baby mint and coconut on top to serve.
TOMATO CHILLI DIPPING SAUCE
INGREDIENTS
6 cloves garlic, roughly chopped
2 long red chilli deseeded and roughly chopped
½ brown onion, roughly chopped
1 tbsp chilli powder
2 tsp brown sugar
1 tsp smoked paprika
2 tbsp olive oil
2 tbsp unsalted butter
1 x 400 g can crushed tomatoes
1 tbsp lemon juice
Salt and freshly ground black pepper
METHOD
1. Place the garlic, chilli, onion, chilli powder, sugar and paprika in a small food processor and process until finely chopped.
2. Heat oil and butter in a saucepan over medium heat.
3. Add onion mixture and cook for 5-6 minutes stirring occasionally until tender.
4. Add the chopped tomatoes and cook for another 5-10 minutes or until thickened.
5. Add lemon and season with salt and pepper. Allow to cool.
ROASTED GARLIC AND HORSERADISH MAYONNAISE DIPPING SAUCE
INGREDIENTS
10 garlic cloves
1 tbsp olive oil
3 tbsp fresh horseradish
¾ cup mayonnaise
2 tsp lemon juice
¼ tsp sea salt
METHOD
1. Place garlic in tin foil and drizzle with olive oil. Wrap to enclose and roast for 20 minutes or until golden. Allow to cool.
2. Place the garlic and remaining ingredients in a small food processor and process until smooth.
KANZI ARE IN SEASON
FROM MARCH
Kanzi apples are known for their sweet, tangy taste, which comes from the variety’s parents - the sweet gala and the tangy braeburn.
Just one kanzi apple contains more than 40% of your recommended daily intake of vitamin c, which helps support your immune system, your mood and fights fatigue.
Kanzi apples are grown around Australia over 60 orchards including in the pristine orchard regions of Adelaide Hills (SA), Batlow (NSW), Yarra Valley (VIC) and Manjimup (WA) where the warm days and cool nights are ideal for nurturing apples.
Keep your Kanzi apples in the fridge and they’ll stay deliciously crunchy and juicy.
Choose a Kanzi apple which is firm with tight, vibrant red skin with orange to yellow background colour.
GROWING REGIONS
Microwave KANZI® Apple
Cinnamon Bun Mud Cake
INGREDIENTS
1⁄2 medium KANZI® apple, thinly sliced into half-moons approximately 5 mm thick
3 tbsp (42 g) salted butter (divided, see method)
3 tbsp brown sugar (divided)
Ground cinnamon
Ground nutmeg
1⁄4 cup milk1
1 tsp pure vanilla extract
1⁄3 cup (40 g) plain flour
1⁄4 tsp baking powder
Optional: scoop of vanilla ice cream, to serve
METHOD
1. To the bottom of a microwave-safe mug, add half of the Kanzi apple slices, 1⁄2 tbsp (7 g) butter, 1⁄2 tbsp brown sugar, and a pinch each of cinnamon and nutmeg. Microwave for 30 seconds to soften the Kanzi apples and create a brown sugar sauce.
Unlike tart varieties of apples, there’s no need to add sugar to sweeten up a Kanzi, making them a perfect choice for baking
2. In a separate small microwave-safe bowl, microwave 2 tbsp (28 g) butter in 30s intervals, until melted. Stir in 2 tbsp brown sugar, milk, and vanilla extract until combined. Add the flour, baking powder, and another pinch each of cinnamon and nutmeg. Mix until just smooth and combined, being careful not to overmix. Pour the batter over the Kanzi apples.
3. Top the batter with the remaining Kanzi apple slices, then sprinkle with remaining 1⁄2 tbsp brown sugar and a final pinch each of cinnamon and nutmeg. Dot with remaining 1⁄2 tbsp (7 g) butter.
4. Microwave for 1 min 30 sec on high. (Please note that all microwaves are different therefore can yield different results. Be careful not to overcook!)
5. Top with an optional scoop of vanilla ice cream and serve immediately.
KANZI® Apple Pie Smoothie
INGREDIENTS
2 KANZI® apples, cored and roughly chopped
2 bananas, frozen and sliced
2 tsp cinnamon
1⁄4 tsp nutmeg
1⁄2 cup almond milk1
1⁄2 cup plain unsweetened Greek yoghurt
1 tsp pure vanilla extract
1 tsp maple syrup (optional)
1 cup ice (adjust as necessary)
METHOD
1. Add all ingredients to a blender and blend until smooth. For a thicker consistency, add extra ice and/or frozen banana.
2. Taste and add maple syrup if desired.
autumn recipes
MARRY ME CHICKEN
CHOC HAZELNUT CROISSANT FRENCH TOAST BAKE
MEXICAN SWEET POTATO, CORN AND BEAN SALAD
HAM, RICOTTA & HERB PASTRY CARROTS
NO-BAKE VIOLET CRUMBLE PEANUT BUTTER SLICE
AUTUMN TART
LASAGNA SOUP
MARRY ME CHICKEN
INGREDIENTS
3 "Lilydale Free Range chicken breasts"
1/3 cup (40g) plain flour
1 tsp flaky salt
½ tsp crushed black pepper
3 tbsps olive oil
4 garlic cloves, minced
½ tsp red chilli flakes
½ tsp dried oregano
½ tsp dried thyme
1 cup (250ml) chicken stock
1 cup (250ml) thickened cream
1/3 cup (35g) shaved parmesan
150g sundried tomatoes, chopped
Handful of fresh basil, 5 thyme sprigs to serve
METHOD
1. Slice chicken breasts in half, horizontally. Add flour, salt and pepper to a large shallow plate. Dredge the chicken breasts in flour mixture to coat evenly.
2. Heat 2 tbsps olive oil in a large frying pan on medium. Add chicken breasts and cook on each side for 5-6 minutes until golden and cooked through. Remove onto a plate.
3. Add the remaining olive oil to the pan. Add garlic, chilli, oregano and thyme. Sauté for a few seconds until fragrant. Add the chicken stock, cream and sundried tomatoes. Mix well and simmer for 10 minutes until bubbling.
4. Add the cooked chicken breasts to the pan and cook for 3-4 minutes until heated through. Season to taste. Garnish with basil and thyme. Serve hot with pasta or rice.
CHOC HAZELNUT CROISSANT FRENCH TOAST BAKE
Choc Hazelnut Croissant French Toast Bake: say that 3 times fast. And yes, it’s truly as amazing as it sounds. In this jaw-dropping dish by SBS Food Editor and recipe innovator, Camellia Ling Aebischer, breakfast staples join forces to create something entirely new. Is this the next Cruffin!? We’ll let you decide. Keep scrolling for all the steps to this easy recipe.
INGREDIENTS
4 croissants
8 Tbsp chocolate spread
200 ml milk
3 eggs
3 Tbsp sugar
¼ cup hazelnuts, crushed www.australianeggs.com.au
METHOD
1. Slice croissants in half lengthways, fill each with about 2 Tbsp of chocolate spread and sandwich back together.
2. Arrange the croissants in a single layer in a baking dish. Make sure they fit snug.
3. In a medium bowl add the milk, eggs and sugar. Whisk until smooth.
4. Pour the custard mix over the croissants, cover, then place in the fridge overnight to steep.
5. The next day, preheat your oven to 180℃
6. Scatter the hazelnuts over top of the croissants then bake for 30 minutes uncovered.
7. Remove and rest for 10 minutes before serving.
MEXICAN SWEET POTATO, CORN AND
INGREDIENTS
1kg sweet potatoes, scrubbed
2 tbs olive oil
2 tbs fajita spice
3 fresh corn cobs
425g can black beans, drained, rinsed
2 tomatoes, chopped
1 avocado, chopped
1/2 small red onion, halved, thinly sliced
1 cup coriander leaves
Dressing
3 tbs extra virgin olive oil
1 lime, juiced
1 tbs finely chopped pickled jalapeño
1 tsp caster sugar
METHOD
1. Preheat oven 220°C fan forced. Cut the sweet potatoes in half crossway then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and sprinkle over the fajita. Turn to coat. Roast 20 minutes, turning once until golden and tender.
2. Combine all the dressing ingredients in a large bowl. Season then whisk until well combined. Remove 1 tablespoon to a jug.
3. While sweet potato is roasting, cook corn on a greased barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred. Remove to a board, cut kernels from cobs. Add corn, black beans, tomato, avocado and onion to the dressing. Stir to combine.
4. Spoon corn mixture over the roasted sweet potato. Pour over the reserved dressing. Toss gently to combine. Scatter with coriander. Serve.
HIGH PROTEIN SOUVLAKI
HAM, RICOTTA & HERB PASTRY CARROTS
Golden, flaky and made for an Aussie Easter, these Ham, Ricotta & Herb Pastry Carrots are perfect for festive entertaining. Easy to make using Barossa Fine Foods’ famous Gypsy Ham, they’re a treat the whole family will love.
INGREDIENTS
1 sheet puff pastry, cut into 5mm strips
1 egg yolk
1 tbsp milk
100g Barossa Fine Foods Gypsy
Ham, finely chopped
250g Ricotta
2 tbsp lemon thyme leaves
¼ cup flat-leaf parsley, chopped
2 tbsp oregano
Sea salt & cracked black pepper, to season
Dill leaves, to garnish
10 stainless steel baking cone moulds
METHOD
1. Preheat a fan-forced oven to 180°C.
2. Wrap the strips of puff pastry around the lightly greased stainless steel baking cone moulds, starting from the pointy end and working your way up the cone, slightly over-wrapping the pastry each time you go around. Keeping the pastry chilled will make it easier to handle.
3. In a bowl, whisk together the egg yolk and milk. Set aside.
4. Place the pastry cones on a lined baking tray, brush with the egg wash and bake for 15 minutes or until golden brown. Remove from the oven and set aside to cool.
5. Meanwhile, place the ham, ricotta, thyme, parsley and oregano into a bowl and combine well. Season to taste.
6. Once the pastry carrots have cooled, remove the baking cone moulds and fill the pastry carrots with the ricotta mixture. Place the dill in the top to garnish.
Barossa Fine Foods Gypsy Ham is available at leading supermarkets across Australia. Discover more delicious recipe inspiration at www.barossafinefoods.com.au.
THE QUEEN OF CHOCOLATE DOES IT AGAIN. This recipe was such a hit at our recent trade show, we had to share it with you all!
INGREDIENTS
SHORTBREAD PASTRY
110g unsalted butter
65g pure icing sugar
1 whole egg
250g plain flour, sieved
30g almond meal pinch of salt vegetable oil spray
CARAMELISED PUFFED RICE
15mL water
50g caster sugar
50g puffed rice
½ tsp unsalted butter
CRUNCH LAYER
20g caramelised puffed rice, from above pinch of sea salt
30g good-quality milk couverture
½ tsp grapeseed oil
CARAMEL
120mL Bulla Thickened Cream pinch of sea salt
180g caster sugar
120g unsalted butter
METHOD
SHORTBREAD
PASTRY
1. Place the butter fitted with a smooth with
2. Add the egg
3. Add the sieved ingredients just
4. Press the dough wrap. Place
5. Heat the oven
6. Roll the pastry a disc, 190mm 45mm wide.
7. Grease a tart and line the dough to remove
8. Place the disc
9. Trim any excess place into the
10. Line the tart baking paper
11. Bake in the pre-heated lining and baking
12. Allow to cool shave off any
CARAMELISED
1. Place the water
2. Remove from completely coated sugar has recrystalised
3. Return to the dissolved and
4. Add the butter
5. Immediately tray and allow
CHOCOLATE MOUSSE
100mL Bulla Thickened Cream (A)
10mL full cream milk
30mL Bulla Thickened Cream (B)
1 egg yolk
15g caster sugar
25g good-quality dark couverture
10g good-quality gold caramel chocolate
¼ gelatine sheet
CHOCOLATE GLAZE
4½ gelatine sheets
180mL Bulla Thickened Cream
45mL water
270g caster sugar
90g dutch processed cocoa powder
50g liquid glucose
CHOCOLATE IVY LEAF GARNISH
100g good-quality gold caramel chocolate
100g good-quality milk couverture
100g good-quality dark couverture
CRUNCH LAYER
1. Place the caramelised to combine.
2. Heat the chocolate completely melted
3. Pour the dry stir until incorporated
4. S pread the crunch shell base.
5. Allow to set
CARAMEL
1. Place the Bulla bring to the boil.
2. In a separate caramelises.
3. Remove from caramel and
4. Return to a low
5. Transfer into the surface of temperature.
6. Transfer the the crunch layer,
7. Place into the
PASTRY
butter and icing sugar into the bowl of a stand mixer paddle attachment and mix until completely with no lumps of butter remaining. and mix to combine.
sieved flour, almond meal and salt then mix until the just come together as a dough. dough into an even, flat square and wrap in plastic into the refrigerator for a minimum of 1 hour. oven to 170°C, fan forced. pastry out to approximately 4mm in thickness then cut 190mm in diameter. Cut the remaining dough into strips,
tart ring, 190mm in diameter, with vegetable oil spray sides with the strips of dough. Gently press the remove any air pockets. disc on the bottom to create the base of the tart shell. excess dough from around the top of the ring then the refrigerator for 10 minutes to firm. shell with heat-proof plastic wrap or scrunched paper then fill with baking beads or uncooked rice. pre-heated oven for 18 minutes before removing the baking for a further 8 minutes. cool at room temperature then use a microplane to any uneven pastry and create a smooth finish.
PUFFED RICE
water and sugar into a saucepan and bring to 114°C. from the heat, add the puffed rice and stir until coated in the sugar syrup. Continue to stir until the recrystalised and the mixture is dry. the heat and gently stir until the sugar has completely and caramelised.
butter and mix until melted and incorporated. mmediately transfer the caramelised puffed rice onto a lined allow to cool.
LAYER
caramelised puffed rice and salt into a bowl and stir chocolate together with the grapeseed oil until melted and smooth.
ingredients into the melted chocolate and oil, then incorporated and completely coated. crunch into an even layer over the prepared tart at room temperature.
Bulla Thickened Cream and salt into a saucepan and boil. Remove from the heat and set aside. separate saucepan, heat the sugar until it dissolves and caramelises. from the heat and carefully pour the hot cream over the and stir.
low heat, add the butter and whisk to combine. into a bowl and cover with plastic wrap touching of the caramel. Allow to cool completely at room temperature.
cooled caramel into a piping bag and pipe on top of layer, filling the tart shell halfway. the freezer while you prepare the chocolate mousse.
CHOCOLATE MOUSSE
1. In the bowl of a stand mixer fitted with a whisk attachment, semi-whip the Bulla Thickened Cream (A) then set aside in the refrigerator until required.
2. Place the milk and Bulla Thickened Cream (B) into a saucepan and bring to the boil.
3. Meanwhile, place the egg yolk and sugar into a bowl and whisk by hand to combine.
4. Pour the hot cream and milk over the egg yolk and sugar while whisking then return to the saucepan.
5. S tir continuously over low heat until it reaches 75°C.
6. Immediately strain over the dark and gold caramel chocolate then whisk by hand until completely melted and incorporated.
7. Allow to cool to 32°C before folding through the semi-whipped cream.
8. Transfer the mousse into a piping bag and pipe on top of the set caramel layer, ensuring the mousse is level with the top of the tart shell.
9. Return the tart to the freezer.
CHOCOLATE GLAZE
1. S oak the gelatine in a bowl of cold water until soft and pliable, approximately 5 minutes. Remove from the water and set aside until required.
2. Place the Bulla Thickened Cream and water into a saucepan and bring to the boil.
3. Meanwhile, place the sugar and cocoa powder into a bowl and whisk by hand to combine.
4. Add the sugar and cocoa powder to the boiling cream mixture and whisk to remove any lumps.
5. Bring the mixture back to the boil while continuing to whisk.
6. Remove from the heat, add the glucose and pre-soaked gelatine then blitz with a stick blender until emulsified and completely smooth.
7. S train into a bowl or jug and cover with plastic wrap touching the surface of the glaze.
8. Once cooled to 35°C, blitz again with the stick blender, careful not to incorporate any air into the glaze.
9. Unmould the frozen tart and place it onto a smaller metal ring over a tray with sides so that it is elevated.
10. Pour the glaze over the tart and use a palette knife to remove any excess glaze from the top.
11. Once it stops dripping, use a sharp knife to trim the excess glaze from the bottom of the tart and transfer onto a serving plate.
CHOCOLATE IVY LEAF GARNISH
1. Pick and wash some fresh ivy leaves of different sizes.
2. Temper the gold caramel chocolate by placing it into a microwave-safe plastic bowl, and heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
3. Brush the tops of the ivy leaves with a layer of the tempered chocolate then transfer onto a tray.
4. Place into the refrigerator for 5 minutes before setting completely at room temperature for a minimum of 2 hours.
5. Repeat the process with the milk and dark couvertures.
6. Gently remove the leaves from the chocolate.
7. Garnish the top of the glazed tart with the chocolate ivy leaves.
NO-BAKE VIOLET CRUMBLE PEANUT BUTTER SLICE
This Violet Crumble Peanut Butter NO BAKE Slice is an indulgent treat that’s as easy to make as it is irresistible to eat.
INGREDIENTS
Base:
200g plain biscuits, finely crushed
150g milk chocolate, melted
80g butter, melted
Violet Crumble Peanut Butter Layer:
1 cup smooth peanut butter
? cup sweetened condensed milk
1 tsp vanilla
130g Violet Crumble Peanut Butter, crushed
METHOD
1. Line a square baking tin with baking paper.
2. Base: Mix crushed biscuits with melted butter and chocolate. Press firmly into tin. Chill 10 minutes.
3. Violet Crumble Peanut Butter Layer: Mix peanut butter, condensed milk and vanilla. Fold in crushed Violet Crumble. Spread evenly over the base.
4. Chill 2 hours. Slice with a hot knife for clean edges and serve!
LASAGNA SOUP
INGREDIENTS
1L Campbells Real Stock Beef
1 tbsp olive oil
2-3 cloves garlic, crushed
1 large brown onion, finely diced
500g beef mince
1 medium carrot, finely diced
2 tbsp tomato paste
400g diced tomatoes
250g lasagna sheets, broken into small-ish pieces
Fresh ricotta and basil to serve
METHOD
1. Heat olive oil in a large saucepan. Add garlic, onion and beef mince. Cook for 5 min. Add carrot, tomato paste, tomatoes, and Campbell’s Real Stock Beef.
2. Bring to the boil. Add lasagna sheets and cook until al dente.
3. Remove from the heat. Garnish with ricotta and basil.
M ther’s Day
celebrating the love
A special occasion dedicated to celebrating the love, care, and sacrifices of mothers everywhere.
It’s a time to honour the women who nurture us, guide us, and shape our lives with their unwavering support. This is the day to express gratitude and affection.
Beyond material gestures, it’s also about spending quality time together, sharing memories, and creating new moments that mothers cherish. From breakfast in bed to family gatherings, the day is filled with gestures that show appreciation for all that mothers do. Mother’s Day is not only about biological mothers but also about grandmothers, stepmothers, and maternal figures who have made a meaningful impact.
It’s a reminder to pause, reflect, and celebrate the extraordinary women in our lives who offer love, strength, and guidance every day.
HIST RY:
First observed in Australia in 1924, initiated by Sydney woman Janet Heyden to support lonely, elderly mothers.
MOTHERS WHOSE INFLUENCE
EXTENDS FAR BEYOND THEIR OWN FAMILIES.
MOTHER TO ALL MOTHER TERESA
Whose life was devoted to caring for the world’s most vulnerable. Though not a biological mother, she became a maternal figure to countless children and communities. In 1979 she won the Nobel Peace Prize awarded for her lifelong dedication to helping the poor and promoting peace worldwide
ROYAL MOTHERHOOD QUEEN ELIZABETH II
Raised four children while reigning for more than 70 years, balancing family life with extraordinary public duty, her popularity and influence on British society was enormous, she was like their every British persons other mother.
THE IRON LADY MARGARET THATCHER
The UK’s first female Prime Minister had two children, a son named Mark and a daughter named Carol. Despite her demanding political career as, she maintained a strong family life in a time was Women’s liberation was not a force and many British Mums were stay at home homemakers.
MOTHER OF FAITH VIRGIN MARY
The ultimate symbol of motherhood. Revered for her faith, humility and unconditional love, she represents maternal devotion across centuries and cultures.
FICTIONAL MOTHERS MARGE SIMPSON
Embodies patience, humour and unwavering love, reminding us that everyday motherhood can be just as heroic.
INGREDIENTS
½ cup self-raising flour
½ cup milk
1 egg
1 tsp vanilla extract
1 tbsp sugar (optional)
Butter or oil for cooking
Fresh strawberries, raspberries, or blueberries
1 tsp lemon juice
1 tsp honey or maple syrup
Whipped cream or yogurt
Optional: powdered sugar for dusting
LOVE-THEMED EXTRAS:
METHOD
1. Make the batter: Whisk together flour, milk, egg, vanilla, and sugar until smooth.
2. Cook pancakes: Heat a non-stick pan, lightly grease. Pour batter into heart-shaped molds or freehand a heart shape with a spoon. Cook until bubbles form, flip and cook until golden.
3. Prepare berry compote: In a small saucepan, simmer berries with lemon juice and honey for 3–5 minutes until soft. Mash lightly for a chunky sauce.
4. Assemble: Stack pancakes on a plate, spoon over berry compote, add a dollop of whipped cream or yogurt, and sprinkle powdered sugar. Decorate with sliced strawberries in a heart pattern.
• Heart-shaped toast – use a cookie cutter and spread avocado, jam, or Nutella.
• Strawberry roses –To create a strawberry in the shape of a rose, pierce the stem end with a skewer and use a small, sharp knife to cut 4-5 thin, angled petals around the base without slicing through the core. Repeat this process in alternating, staggered rows up to the tip, gently fanning the petals outward as you go.
• Beverage touch: A latte or hot chocolate with a heart drawn in foam using a toothpick and cocoa powder.
AVOID WASTING
FOOD
FLOUR AND GRAIN
SIMPLE WAYS TO KEEP FOODS FRESH AND AVOID UNNECESSARY FOOD WASTAGE
Remove flour, sugar, grains from their paper packaging and put them in an air tight glass container. Paper packaging is weak and sucepible to insects like weevils and can absorb transferred flavours if they are touching other products.
EGGS
Did you know eggs can stay fresher in their carton rather than in the fridge door? Its believed the modern egg carton provides the perfect temperature control for eggs, so if you leave them on the bench in the carton they will have a pretty consistent temperature so stay fresher, longer.
Eggs left on the bench not in the carton have no insulation from day/night temperature fluctuations, similarly eggs in the fridge are susceptible to temperature fluctuations when the door is opened and closed.
FRUITS AND BERRIES
Washing the fruits only when you are about to eat them will keep them fresh. Many of us are tempted to wash the fruits as soon as we get them home but this may help the fruit absorb water which will accelerate spoilage the longer it’s left uneaten.
OILS MUSHROOMS
Oils can go rancid over time. If you buy big tins of oil keep them away from direct sunlight or high temperatures as these are the enemy of cooking oil.
If you buy mushrooms from the supermarket you usually buy them in a paper bag. This is apparently the best way to keep mushrooms fresh, paper bag, then refrigerate. If you buy mushrooms pre-cut in plastic, or just loose, take them from their packaging and put them into a paper bag and refrigerate.
THE PERFECT
TOMATOES
When you buy a juice red tomato it’s generally at it’s ripest and best eating, you can leave it on the bench for about one day before it starts to deteriorate and loosing flavour, so why not put it in the fridge and it will last for a week or more?
Well yes it will last longer but the experts say it will still loose flavour – tomatoes are best eating 24 hours after purchase, room temperature.
TREAT
If not eating straight away give the bottom of the stalk a trim and put them in a glass of water in the fried. Asparagus tends to try out very quickly, this little tip will get you an extra two days.
ASPARAGUS
Made RIGHT HERE
campaign supporting Aussie makers and growers
Australian Made Campaign Ltd (AMCL) recently started its largest national advertising campaign encouraging Australians to support local manufacturers, job creation and the economy by buying Australian-made products.
The ‘Made Right Here’ campaign has been made possible through a $20 million Australian Government grant that enables AMCL – to enhance public awareness and business participation ,boosting consumer demand for Australian products and increasing business adoption of the Australian Made logo.
Purchasing decisions have a huge flowon effect for local communities as well as at a national scale.
The TV advertisement depicts the iconic Australian Made kangaroo logo coming to life, bouncing through scenes from sectors such as construction, manufacturing and beyond to demonstrate what ‘Made Right Here’ truly means. It also shines a spotlight on homegrown innovators, showing how supporting bold Australian ideas creates jobs and drives economic growth.
AMCL Chief Executive Ben Lazzaro said.
“Austrlian Made means made right here in Australia, but the green-and-gold logo means more than just where something is made it means that when you choose it, you’re backing local businesses and home-grown ideas as well as supporting fellow Aussies,” he said.
“The new campaign also highlights and celebrates what we can often take for granted which is that we have access to such a wide variety of locally made, highquality products that play pivotal roles in our everyday lives.
“‘Made Right Here’ celebrates such a wide variety of locally made products, made to Australia’s stringent safety and quality standards, which play pivotal roles in our everyday lives.”
THE
AUSTRALIAN MADE
IMPROVE YOUR SLEEP
WITH THESE SLEEP MYTH BUSTERS
Few drinks and I will drift off to sleep
Alcohol is great for getting you to sleep but bad for deep sleep. Alcohol actually disrupts the triggers that provide the really deep sleep we require. Not to mention if you have a few too many the countless trips to the toilet.
Nice warm comfy room
Turning up the heat to relax may seem like a good idea, but they say the perfect room temperature for quality sleep is 18 degrees.
I will go to sleep and my worries will go away.
Wrong, people who take worries to bed tend to stay up thinking of their problems, and often start thinking up worse scenarios. Even if you get to sleep the quality is often poor as although you are asleep you may be thinking or dreaming of this worrying thoughts. Write down any worries before bed, and tell yourself you will deal with these tomorrow. May sound like a crock, but give it a try.
Exercise will wear me out
Yes it will, hours after it’s done. Your body needs a few hours to wind down after exercise.
Tv will put me to sleep
Electronic stimulation- TV, computer, phones. All these devices keep your brain stimulated making it harder to relax, and even if you do fall asleep watching TV the quality of sleep is often poor as your brain has not wound down.
Napping during the day is bad for you.
Short naps (20–30 minutes) can boost energy and focus. Long or late-afternoon naps, however, may interfere with night time sleep.
You can “catch up” on sleep on the weekend
While this is a fact for short term sleep deprivation, like Thursday and Friday you burnt the midnight oil so a good Saturday sleep in can certainly help rejuvenate, but doing this every week can lead to irregular sleep patterns which can disrupt your body clock, the best sleep is regular sleep.
Getting to sleep tips.
Make your bedroom slightly cooler.
A drop in body temperature helps trigger sleep. A cool room with a warm blanket is sleep gold.
Weighted blanket
Weighted blankes are specifically designed to provide a feeling of comfort and security.
Live the beast day, twice.
Many of us are thinking, thinking, thinking or things to do, or trying not to think of things to do which increases the pressure to manage your thinking. Why not try and remember the best bits from the day you just lived, starting from when you first got up, if it was a great day you get to live it twice.
You need eight hours of sleep.
Sleep needs vary. Some people function well on six hours, others need nine. What matters most is how refreshed and alert you feel during the day.
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 across 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 our award winning range in aisle
OLDER PETS CARE
So how old is my Pet in animal years?
The usual Guestimate is seven Animal years for Every one human Year, but this does Vary for larger Pets, the larger The pet the quicker They age. »
HOW OLD IS MY DOG IN HUMAN YEARS
FUN FACT
OWN A BIRD?
A large parrot can live to very old ages in human years- upto 100, they could be looking after you in old age.
LIFE EXPECTANCY
Just like us pets will start slowing down, and some will develop symptoms we cannot see, like arthritis and tooth decay.
Weight is an important factor to consider with your older pet. As pets become less active, their metabolism changes so you should consider feeding them less quantity but more nutrient dense food.
Again just like humans, as the pet’s age they will need more help, let’s see what we can do- If your pets likes to jump on and off sofas, chairs or beds, and they suddenly stop, this could be the first sight of arthritis or weakening joints.
You can intervene before it gets to that stage with small step to help them get up and down. Landing from a height is a tremendous strain on the joints, especially for small dogs so a little step or two could prolong your pet’s agility.
The long walk. You may have noticed Fido can’t keep up on those long walks anymore, leaving him at home is not good for his health so grab a pram or rig up a mobile contraption you can put them in when they tires. It’s important to keep your pet moving and still enjoying the outdoors and the change of scenery a walk provides is good for their mental health as well.
Alternate comfy space. When your pets simply can’t get on and off the bed by themselves provide a doggy bed near you so they are still close. Sometimes if a pet can’t get up they will simply retreat back to the lounge room to their bed, they miss the comfort of being close.
You may need to provide a bit more TLC and human contact so be prepared for plenty of cuddles in those twilight years.
As always take for pet to the vet regularly for check-up, this can prevent a lot problems and manage problems as they arise. A happy pets is a pain free pet.
