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ROAST BROCCOLINI

VEG SALAD

Over 50 Years of Australian Craftsmanship in Every Cup

Our classic English Breakfast tea is specially crafted with only the finest quality black tea. Each cup of Nerada’s English Breakfast delivers a full-bodied taste that captivates the senses from the first sip.

Take a moment to relax with a well-brewed cuppa full of natural antioxidants.

Find us in the tea aisle with your favourite Nerada Organics range

XXXX Ginger Beer brings a refreshing burst of bold ginger flavour from real ginger juice, with a 3.5% ABV for easy-drinking refreshment.

NESCAFÉ® FARMERS ORIGINS

A range of delicious coffees from carefully selected coffee origins available in Nespresso® approved capsules (10 per pack)

INTRODUCING TWO NEW VARIETIES

ANDES: a magical mountain blend of Arabica beans from Peru and Colombia, a smooth and aromatic lungo with caramel and biscuity tasting notes.

NEW Products

MEXICO: this variety transports you to the best Mexican coffee plantations. This coffee of medium intensity impresses with its silky, round and balanced taste. Thanks to carefully selected Arabica beans, NESCAFÉ®Farmers Origins Mexico offers full aromas and subtle tones characteristic of the region.

Discover these and other NESCAFÉ®Farmers Origins, today.

LOOK FOR ME!

Riverina are thrilled to announce the launch of our brand-new ready shelf cartons for Riverina Dairy’s 200g Fetta and 180g Haloumi varieties! Our commitment to sustainability and support for Australian products has driven us to design these innovative cartons.

Matt Moran My Perfect Stock

Perfect For Chef Quality

Meals At Home

MILO® RESTORE OVERNIGHT

Rich in magnesium and iron, NEW MILO Restore Overnight helps restore energy and replenish nutrients so you can be at your best the next day! Enjoy hot and at night-time. Available in 440g pack size.

PEANUT BUTTER LIKE NEVER BEFORE

Experience peanut butter like never before—light, fluffy, and irresistibly smooth!

Whipped to perfection, the aerated texture gives you a velvety-smooth spread that melts in your mouth while keeping that delicious, nutty flavour you love. Perfect for dipping, spreading or snacking, Bega WHIPPED Peanut Butter is the ultimate treat for every peanut butter lover.

SUPER FOODS

TO FIGHT WINTER BEAT OF COLDS AND FLU

Want to ward off coughs and colds this winter? These super foods pack a powerful immune boosting punch. Build them into your diet and enjoy a sniffle free winter season

Probiotics

Our bodies are full of bacteria, but not all of them are bad. Take probiotics. Live bacteria and yeasts, they help our gut and immune systems function properly. Available in tablet, capsule, and powder forms, they’re also present in probiotic yogurt, miso and tempeh. Get a daily boost by serving probiotic yogurt with warm, stewed fruit like stewed rhubarb.

Vitamin C

Well known for its cold fighting capabilities, Vitamin C helps our immune cells function while protecting them from damage. Not just great for an oncoming cold, it also helps prevent and treat upper respiratory tract infections by reducing levels of histamines. Look for it in fruits including oranges, lemons, limes, kiwis, and strawberries, as well as veggies including broccoli, parsley, sweet potato, tomato and red capsicums. Top tip: Vitamin C in fruits and veggies can be destroyed through transport, cooking and storage. To ensure you don’t let that Vitamin C get away, buy your fruit and veggies as fresh as possible, cook minimally (or blanch), and store in a dark, cool environment.

Cumin

Spices don’t just make your food taste fabulous, they’re good for you too!

Research has shown ground cumin is particularly good for immunity. Luckily, it’s easily added to everyday foods like curries, soups, sauces and stews. Throw in lots of veggies and you’ll be a cold fighting force to be reckoned with

Zinc

Prebiotics

The perfect complement to probiotics, prebiotics also feed the good bacteria in your gut. This helps create a healthy environment for immune cells, keeping us cold free all year long. Cereal and bread are great sources of prebiotics, as are artichokes, asparagus, bananas, onions, leek and garlic.

Vitamin A

A powerful infection fighter, Vitamin A helps keep the lining of your digestive tract healthy. Commonly found in orange coloured foods, it’s present in carrots, pumpkin and sweet potato, as well as eggs

Fighting everything from the common cold, to pneumonia and acute respiratory tract infections, zinc is the ultimate winter warrior. You can also get your daily dose in oysters, red meat, poultry, pork, seafood and dairy products. Small amounts are present in beans, nuts, sunflower and pumpkin seeds, whole grains and even cucumber peel.

Red Capsicum

Red Capsicum is said to have twice the Vitamin C of Citrus and a great source of beta carotene which is good for skin and eye health.

Shellfish

Crabs, lobsters, oysters, clams and mussels all contain healthy levels of Zinc which is great for clearing infections. Be careful as too much zinc can actually be counter productive, and pregnant women probably should avoid shellfish

Broccoli and Spinach

Both of these have high levels of Vitamins A,C and E, and are packed with fibre, and can be included in just about any dish. Also great uncooked, the less they are cooked, the more nutrients they retain.

Mushrooms

Known as the great all rounder. Mushrooms are also an important source of B vitamins, for healthy nerve function, folate for cell division and crucial during pregnancy, potassium, an essential electrolytes and selenium, a powerful antioxidant that helps protect against free radical damage

Ginger

If you already have the cold give Ginger a try, its thought Ginger reduces symptoms as it has many anti inflamatory properties and can even help symptoms such as nausea.

Turmeric & Curcumin.

Tumeric, has been known to contain medicinal compounds like Curcumin, which is the main ingredient in Tumeric. Thought to be great to prevent colds and fight colds once you have one.

Aussie Kids

TIPS to get your kids eating HEALTHIER

It’s seems kids have an insatiable appetite, especially for the sweeter things in life, it’s our job as parents to ensure kids are getting more nutricious food than junk food. You may ask yourself how can they eat so much? junk food generally has nothing to sustain your child, once eaten its quickly burnt off so they are back for more. The only part of junk food that stays in their system are the nasty fats and sugars that contribute to obesity and diabetes.

Out of sight, out of mind

When you kids look in the pantry what do they see? chips, lollies, cakes? Rearranging the pantry is a good first step to help manage junk food consumption. Move the stuff you do not want the kids eating to another location and replace it with stuff you do want them to eat.

Substitute

Yummy does not need to be junk. You can find a lot of products that are like treats but much healthier, museli bars, healthy chips, flavoured yoghurts, juice instead of soft drink, the replacements don’t need to be 100% healthy, just somewhat healthier than the full fat, full salt, full sugar junk food options.

Easy

Kids love the easy grab and go snack, do you have fruit bowl well stocked? a great looking fruit bowl in enticing for a grab and go snack. Fruit is also yummy cold from the fridge and cut into slices. When sitting around the TV you may usually grab the chips, try slicing an apple or two for all to share.

Fruit also offers a great variety, so mix it up, don’t have the same stuff week in week out.

Portion Sizes

Kids can get overwhelmed when they see a huge plate of dinner which includes meat, veg, potatoe. Kids don’t need huge meals, most will eat the meat, then pototoe and then veg - if they can fit it in. How many times have you noticed the vegies left behind. Try serving smaller portions, better chance everything will be eaten, vegies included.

Dont ask - just - do

I’m hungry they call out while watching TV, what do you want I ask ? pleasing them may be as easy as throwing in the bag of chips but remember you are the parent, you can simply deliver what you want them to eat.

Cook with the kids

Kids love eating their own cooking- let them cook- select reasonably healthy recipes -buy good ingredients and away go. Its great fun for all involved, generally cheaper to have home made goods to eat.

The FOOTY Crowd Pleaser

Lunchbox

You should be in charge of the lunchbox, don’t ask or you will be packing all sorts of treats and less good foods. Cellery or carrot sticks or fun vegies and fruit should be in every lunch box.

Nutricion Australia recently launched Health Lunch Box Week which has a range of great ideas for preparing a great lunchbox. www.nutritionaustralia.org

A little effort

Arranging food into shapes and animals also makes eating food fun, especially for the younger kids. Its super easy, making the shapes can also be fun for you.

Drinks

Water is always best but always the last thing kids seem to want. Try squeezing a little lemon juice into cold water, just enough to give the water a fresh twist, too much lemon and it will just be sour. Cold water, icecubes and lemon is super refreshing, give it a go on your kids you may be surprised.

Interesting

DID YOU KNOW

THAT SOME OF OUR FAVOURITE WINTER VEGETABLES ARE MAN MADE?

Well, it is true, you will not find Broccoli or cauliflower growing in the wild anywhere. Broccoli and Cauliflower were first grown long ago after growers realised they could get creative and develop new vegetables through “selective breeding.” I won’t go into all the technical breeding details, although it is interesting how they were able to identify what characteristics like seed type, leaf size and bud density could be manipulated to deliver a totally new vegetable.

Broccoli, cauliflower, cabbage, kale, and brussels sprouts are all man-made, variation from wild mustard, also known as wild cabbage. They are now the most popular veggies in the cruciferous family.

These days, most if not all any of the fruits and vegetables on our supermarket shelves have gone through various modifications over time. A lot of current day vegetables don’t look how they used to in the early days, apparently early day tomato’s only grew as big as a cherry, carrots were initially purple, corn only had a few kernels and had very little nutritional value.

Many think this interference is just not right, but the growers will tell you that before humans were modifying fruits and vegetables the bee’s and other insects were doing all the modifications with cross pollination, so the current growers are just continuing with a nature based trend.

A MORE RECENT VARIETY IS BROCCOLINI WHICH IS A HYBRID BETWEEN BROCCOLI AND CHINESE BROCCOLI.

ON NEXT PAGE.

BROCCOFLOWER

Broccoli And Cauliflower.

PLUERRY

Plum and Cherry.

PEACHARINE

Peach and Nectarine.

PEACOTUM

Peach, Apricot and Plum.

PLUOT

Plum merged with an Apricot.

MANDARINQUAT

Mandarine and Kumquat.

CELTUCE

Celery and Lettuce.

Yes, all the above does exist, along with dozens of other hybrids. Can’t wait to see what we are eating in 20 years.

LET’S TURN FOOD WASTE AROUND TOGETHER

1. PACK IT. STACK IT. CHILL IT.

Store your food right to make it last longer. A few small changes—like keeping milk at the back of the fridge or spuds in the dark - go a long way.

2. FLEXI MEAL PLANNING

Planning meals helps you waste less - but keep it ﬂexible. Leave space in your week for leftovers, cravings or last-minute takeaway.

3. JOIN THE LEFTOVERS REVOLUTION

Leftovers can be magic. Reinvent last night’s curry or pasta for a quick lunch, or give it a twist and turn it into something new.

Every year, the average Aussie household throws away 2.5 million tonnes of food – that's roughly 7.7 million meals every single day (over $2,500 per household each year).

That’s fresh fruit, veggies, leftovers, bread and pantry staples —straight in the bin. It’s a waste of money, effort, and precious resources.

But the good news? We can turn this around - starting in our own kitchens.

The Great Unwaste is a nationwide movement Australians waste less and save more - money, time, and the planet. With just a few simple behaviour shifts, anyone can make a big difference.

Mandy Hall, Campaign Director at End Food Waste Australia, says food waste isn’t intentional - but it’s more common than we realise.

4. FIRST IN. FIRST OUT.

Use older food ﬁrst and rotate new groceries to the back. A sad carrot won’t improve with age—use it while you can.

5. STICK TO YOUR LIST

Write a list and stick to it. It saves time, cuts down impulse buys, and helps you only bring home what you need.

6. COOK JUST RIGHT

By checking how many people are eating, how hungry they are and recommended serving sizes, there are easy ways to prepare just the right amount.

7. SAVE ROOM FOR SECONDS

Serve smaller portions to start. If you’re still hungry, go back for seconds. If not, save it for tomorrow.

YOU CAN HELP UNWASTE AUSTRALIA

The Great Unwaste is encouraging Australians to take control of their food waste. Whether you’re a batch-cooking pro or just learning how to store your herbs, there’s a place for you in this movement.

Join The Great Unwaste today and help stop good food from going to waste. Because small changes add up to something big.

SPICED CHICKEN FILO PARCELS

EASY CHICKEN LASAGNA

ITALIAN MILD SAUSAGE LASAGNE

AIR FRYER PARMESAN CORN RIBS

CRISPY GINGER & GARLIC SNAPPER

SPAGHETTI BOLOGNESE

CARAMEL AND BISCOFF CHEESECAKE

ROAST BROCCOLINI® & VEGETABLE SALAD

KANZI® APPLE, WHIPPED RICOTTA & CARAMELISED ONION FLATBREADS

CHUNKY VEGETABLE BAKE

INGREDIENTS

1kg mixed vegetables (Any combination: potatoes, pumpkin, carrot, sweet potato, cauliflower, broccoli, zucchini, peppers)

2 tbsp butter

1 onion, finely chopped

2 cloves garlic, crushed

600ml Bulla Cooking Cream

1 tbsp chicken stock powder

1 bunch fresh chives, chopped

1 cup matured cheese, grated

½ bunch fresh parsley, finely chopped

100g butter

4 cups fresh coarse bread crumbs

METHOD

1. Preheat oven to 180c. Peel and cut chosen vegetables into chunky bite sized pieces. Place vegetables into a large casserole dish.

2. Melt butter in a large saucepan over a medium heat and sauté the onion and garlic 2 minutes.

3. Stir in the Bulla Cooking cream, stock powder, chives, cheese and parsley, cooking stirring continuously until mixture begins to boil, reduce heat and simmer 2 minutes.

4. Pour the sauce over the vegetables. Cover with foil and bake in the preheated oven at 180c for 40 minutes.

5. Melt butter in a large frying pan and add breadcrumbs, toast gently until crumbs are golden.

6. Mix the cooled crumbs with the grated cheese and sprinkle the mix over the vegetables.

7. Bake uncovered in the oven for a further 20 minutes.

SCAN FOR RECIPE

CAMPBELL’S EASY SPAGHETTI BOLOGNESE

CAMPBELL’S EASY BUTTER CHICKEN

CAMPBELL’S EASY CHICKEN LASAGNA

EASY CHICKEN LASAGNA

Indulge in the simplicity of our Quick & Easy 4-Ingredient Chicken Lasagna Recipe, featuring the rich flavours of Campbell’s condensed cream of chicken soup, tender chicken mince, and vibrant baby spinach. This effortless dish combines convenience with taste, offering a satisfying meal that’s perfect for busy nights. With just four ingredients, it’s a hassle-free way to enjoy the comforting flavours of lasagna without sacrificing time or flavour.

INGREDIENTS

1 tbsp oil

750gm chicken mince

1 can Campbells

Condensed Cream of Chicken soup

2 cups baby spinach leaves

6-8 lasagna sheets

METHOD

1. Pre heat oven to 180°C fan forced. Heat oil in a large frypan, add chicken mince and cook for 5 mins, add Campbells Cream of Chicken condensed soup and 1/2 cup water bring to the boil stir through spinach until starting to soften. Remove from heat.

2. Place 1 cup of chicken sauce over base of dish of a 2.5 litre ovenproof dish. Top with 3-4 lasagna sheets (depends on how wide your pasta is) top with more sauce, another layer of pasta and top with remaining sauce.

3. Cover with foil and bake for 15 minutes, remove foil and cook for a further 15 minutes.

4. Serve with salad or steamed vegetables.

CINNAMON SPICED CHICKEN FILO PARCELS WITH JALAPENO AIOLI & MIXED LEAF SALAD

INGREDIENTS

500g Lilydale Free Range Chicken Mince

1 tablespoon olive oil

2 cloves garlic, crushed

1 small red onion, finely diced

1 small carrot, peeled, finely diced

1 ½ tablespoons cinnamon

¼ cup pinenuts, toasted

⅓ cup parsley leaves, finely chopped

10 sheets fresh filo pastry

Olive oil spray

1 teaspoon poppyseeds

Jalapeno aioli

1 ½ tablespoons pickled jalapenos, finely diced ⅓ cup whole egg mayonnaise

1 teaspoon honey

1 tablespoon lemon juice

METHOD

1. Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper.

2. Heat olive oil in a large non-stick frying pan over medium-high heat. Add one garlic clove, onion and carrot and cook for 2–3 minutes or until soft. Add the cinnamon and cook for 30 seconds or until fragrant. Add the mince and cook for 5 minutes or until meat is browned. Remove from heat and stir through pinenuts and parsley. Season with salt and pepper. Set aside to cool.

3. To make the jalapeno aioli, combine the remaining garlic, jalapenos, mayonnaise, honey and lemon juice in a small bowl. Season with salt and pepper.

4. To make the filo parcels, place 1 sheet of the filo on workbench. Lightly spray with oil. Top with another filo sheet and lightly spray with oil. Repeat using 3 more filo sheets. Cut sheets in half and spoon ¼ of the chicken mixture along 1 long edge of pastry, leaving 5cm at each end. Fold the ends in and roll up the filo to enclose the filling. Repeat the process with the remaining sheets of filo. Place filo parcels, seam-side down, on prepared tray.

5. Lightly spray the filo tops with olive oil and sprinkle with poppy seeds. Bake for 20–25 minutes or until golden and crisp. Serve with jalapeno aioli and mixed leaf salad.

AIR FRYER PARMESAN CORN RIBS

INGREDIENTS

3 corn cobs, husk and silk removed

4 tbsp olive oil

2-3 tsp Mexican spice mix

1 tsp garlic powder

¼ cup Perfect Italiano Traditional Parmesan, plus 1-2 tablespoons extra for serving

Chopped coriander, mayonnaise and lime wedges to serve

RECIPE TIP

METHOD

1. Cut ends off corn cobs, place onto a flat plate and cover with a damp paper towel. Microwave on high for 2-3 minutes. Turn over and cook a further 2-3 minutes. Carefully remove and cool slightly.

2. Place corn cob upright, on a chopping board and cut in half lengthways with a large, sharp knife. Cut each half into two. Repeat with remaining corn cobs.

3. Combine oil, spice mix, garlic powder and Parmesan. Brush mixture evenly over corn ribs.

4. Place corn into the air-fryer basket in a single layer and cook for 5 minutes at 200֯C. Turnover and cook a further 3-5 minutes. Cook in batches as necessary.

5. Sprinkled with extra Parmesan and chopped coriander. Serve with mayonnaise and lime wedges.

• For a spicier corn rib, add chilli flakes to marinade and serve with extra slice red chilli.

• Corn ribs are best eaten just warm. Keep cooked corn ribs in a low oven (150C), covered with foil while cooking the second batch.

• Cooking times will vary depending on microwave wattage. Alternatively, boil or steam corn until just tender and easy to cut through.

IN THE CHILLED CHEESE AISLE FIND ME

CELEBRATION CARAMEL AND BISCOFF CHEESECAKE

INGREDIENTS

SERVES 10 PREP 40 MINS

125g Fairy margarine, melted

250g Malt ‘O’ Milk biscuits

FILLING

3 tsp powdered gelatine

500g cream cheese, room temperature, chopped

½ cup Biscoff spread

1/3 cup caster sugar

300ml thickened cream

DECORATE

½ cup Biscoff spread

300ml thickened cream

METHOD

BASE

1. Invert the base of a 23cm round springform pan. Grease and line base and sides with baking paper.

2. Place biscuits in a food processor and process until fine crumbs form. Add melted Fairy and process until combined. Press into the base of prepared pan. Use the back of a spoon or flat based glass to smooth the surface. Refrigerate.

FILLING

1. Sprinkle gelatine over ¼ cup warm water in a small heatproof jug. Stir to combine. Microwave on high for 10 seconds or until dissolved. Cool slightly.

2. Place cream cheese, Biscoff spread and sugar in the bowl of an electric mixer and beat until smooth. Add cooled gelatine mixture and beat until combined.

3. Whip cream until soft peaks form. Add whipped cream to bowl and fold in until combined evenly. Spoon over biscuit base and smooth surface. Cover. Refrigerate overnight until firm.

DECORATE

4. Melt Biscoff in a microwave safe bowl on high for 20-30 seconds or until runny enough to drizzle.

5. Remove cheesecake from springform pan and discard paper. Place cheesecake on a serving plate. Smooth the sides with a warm wet metal offset spatula. Drizzle Biscoff over the top of cheesecake.

6. Whip cream until firm peaks form. Place cream into a piping bag fitted with a 1cm plain piping tube. Pipe two rows of cream buttons around the edge of cheesecake.

RECIPE TIP

• Store any leftover cheesecake in the fridge, covered with plastic wrap for 4 days.

SPAGHETTI BOLOGNESE

Elevate your dinner game with our Spaghetti Bolognese recipe, a part of Campbell's Real Easy Dinner Ideas series. Crafted with Campbell's Real Stock Beef for an extra depth of flavour, this hearty dish combines beef mince, grated carrots, and al dente spaghetti pasta, delivering a comforting and satisfying meal in no time. Perfect for busy weeknights, this recipe promises simplicity and deliciousness in every bite, making it a go-to favorite for the whole family.

INGREDIENTS

2 tbs olive oil

1 onion, finely chopped

2-3 tsp crushed garlic

1 carrot, grated

2 celery stalks, finely diced

500g beef mince

2/3 cup tomato paste

500mL Campbell’s Real Stock Beef

200g canned crushed tomatoes

1 packet spaghetti pasta

METHOD

1. Heat oil in a large saucepan over medium heat. Add onions and garlic, cook for 1-2 min.

2. Add carrot, celery mince and cook for 3-4 min or until the mince is browned.

3. Add tomato paste, Campbell’s Real Stock Beef and crushed tomatoes. Bring mixture to the boil, stirring. Reduce heat, simmer gently for 24 min.

4. Cook pasta according to instructions while pasta sauce cooks.

5. Serve and garnish with parmesan and basil leaves.

BAKE BLUEBERRY CHEESECAKE

This impressive no bake cheesecake with its vibrant layers and incredible flavour, it elevates the humble cheesecake to an entirely new level and is well worth the effort!

INGREDIENTS

Base

150g plain sweet biscuits, such as Marie biscuits

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

100g unsalted butter, melted

Filling

2 punnets (250g) Driscoll's blueberries

1 tablespoon freshly squeezed lemon juice

½ cup (110g), plus 2 tablespoons caster sugar

¼ cup (60ml) cold water

3 teaspoons powdered gelatine

500g cream cheese, at room temperature, coarsely chopped

1 teaspoon vanilla extract

250g mascarpone

300ml pure cream, whipped to soft peaks

Blueberry sauce

2 tablespoons caster sugar

2 tablespoons, plus 2 teaspoons cold water

1 tablespoon freshly squeezed lemon juice

2 punnets (250g) blueberries 1 teaspoon arrowroot

METHOD

1. Grease a 20cm round spring form pan with oil and line with baking paper.

2. To prepare the base, place the biscuits, cinnamon and ginger in a food processor and blend until finely ground. Add the butter and process to combine. Tip into prepared pan and using the back of a spoon press into the base to make an even layer. Refrigerate for 15 minutes, or until firm.

3. To prepare the filling, place the blueberries, lemon juice and 2 tablespoons of the sugar in a medium saucepan. Set over low heat, stirring occasionally, until sugar dissolves. Increase heat to medium and simmer for 5 minutes, or until juice reduces to a thick syrup. Using a stick blender, puree the blueberries. Transfer into a small bowl and set aside to cool.

4. Place the water in a small saucepan. Sprinkle the gelatine in an even layer over the surface. Set aside for 10 minutes, to soften.

5. Meanwhile, using an electric mixer beat the cream cheese, remaining sugar and vanilla together until smooth. Add the mascarpone and beat to combine.

6. Gently heat the softened gelatine, until dissolved.

7. Add 1 large spoonful of the cream cheese mixture to the gelatine and stir to combine. Add gelatine cream to the remaining cream cheese mixture and beat to combine.

8. Add 1 large spoonful of whipped cream to the cheese mixture and stir to combine. Fold in the remaining cream. Transfer onethird of the mixture into a small bowl and set aside.

9. Add the blueberry puree to remaining mixture. Stir well to combine. Pour into the prepared base. Spread to make an even surface. Cover and freeze for 10 minutes, or until set slightly.

10. Dot the reserved plain cream cheese mixture over the blueberry filling. Spread to make a smooth even surface. Refrigerate.

11. To prepare the blueberry sauce, place the sugar, 2 tablespoons of the water and lemon juice in a small saucepan. Simmer over low-medium heat for 2 minutes, or until sugar dissolves. Add the blueberries and simmer for 2 minutes, or until some of the berries begin to burst. Blend the arrowroot with the remaining water in a small bowl. Stirring continuously, gradually pour arrowroot into the hot blueberries. Cook for 30 seconds, or until sauce thickens. Transfer into a small bowl and set aside to cool completely.

12. Once cooled, pour the blueberry sauce over the cheesecake, spreading to cover the entire surface. Refrigerate for at least 4 hours, or overnight. To serve, slice with a hot knife. Alternatively, for a quicker option try a plain blueberry cheesecake; simply add the blueberry puree to all of the cream cheese mixture. Pour into the base and set in the refrigerator. Serve plain or top with blueberry sauce, if desired.

A variety of store-bought flatbreads can be used, including pizza bases, pita, Turkish bread or naan! Wraps and tortillas are not recommended as they are generally too thin to hold the toppings.

2 Caramelised onions can be found in the pickles and condiments section of most major supermarkets and specialty food stores. They can also be made by slowly cooking with olive oil and a pinch of salt over low-medium heat for 50-60+ minutes or until soft and deeply golden brown. Just be sure to stir every few minutes to prevent onions from burning.

KANZI®

APPLE, WHIPPED

RICOTTA

& CARAMELISED ONION

FLATBREADS

INGREDIENTS

Whipped Ricotta Base

1 cup (240 g) smooth ricotta cheese

60 g chèvre (goat cheese), softened

1 tbsp fresh thyme leaves, plus extra for garnish

Salt and pepper, to taste

Flatbread Assembly

2 store-bought flatbreads1

2 tbsp caramelised onions2

1 medium KANZI® apple, thinly sliced into half-moons approximately 5 mm thick

1 handful of fresh baby rocket

1 tbsp olive oil

METHOD

MAKES 2

1. In a medium bowl, whip to combine the ricotta cheese, chèvre and fresh thyme leaves, until smooth and creamy. Season with salt and pepper to taste. Set aside.

2. Warm flatbreads as per package instructions.

3. Spread the whipped ricotta and chèvre mixture over the flatbreads. Arrange the caramelised onions and KANZI® apple slices on top, distributing them evenly.

4. Right before serving, scatter the baby rocket over the top of the flatbreads, drizzle with olive oil and season generously with flaky salt and cracked black pepper.

5. Slice the flatbreads into wedges or squares and serve immediately.

RECIPE TIP

• Our growers pick each apple by hand and take care when packing, so only premium, first-class fruit is sold as KANZI®.

ROAST BROCCOLINI® & VEGETABLE SALAD

INGREDIENTS

1 bunch Broccolini®, halved crossways

6 Minicaps® baby capsicums, halved

200g Sweet Solonato™ tomatoes

1 large (475g) sweet potato, peeled, cut into 5cm pieces

600g (about 1/2 large) cauliflower, sliced

2 tbs olive oil

2 tsp each ground cumin & coriander

1 cup flat leaf parsley leaves

Dressing

4 tbs extra

virgin olive oil

1 lemon, juiced

1 tsp dijon mustard

1 tsp caster sugar

2 tbs roasted cashews

METHOD

1. Preheat the oven to 220°C. Grease a large roasting pan. Arrange the sweet potato and cauliflower in the roasting pan. Combine the oil and spices together. Spoon half over the vegetables in the roasting pan. Season, roast for 25 minutes until tender.

2. Remove the pan from the oven. Add the Broccolini® and Minicaps® to the pan. Spoon the remaining spice mixture over all the vegetables. Toss to combine. Return to the oven and roast for a further 15 minutes. Add the tomatoes and roast for 5 minutes until the vegetables are golden and tender.

3. Meanwhile for the dressing, combine all the ingredients with ¼ cup of the parsley leaves in a food processor. Process until well combined. Season.

4. Add the remaining parsley leaves to the warm salad. Toss gently to combine. Spoon over the dressing and serve.

ITALIAN MILD SAUSAGE LASAGNE

INGREDIENTS

Meat sauce

1 brown onion, chopped

4 tbsp olive oil

2 tbsp tomato paste

1 carrot, peeled and diced into small pieces

4 cloves garlic, peeled and chopped

1 tbsp fresh thyme leaves

1 x 480g pack of Barossa Fine Foods Italian Mild Sausages, casings removed and finely chopped

100ml red wine

2 x 400g cans of chopped tomatoes

Sea salt and cracked black pepper, to season

METHOD

Make the meat sauce

1. In a large, heavy-based pot, heat the oil over medium-low heat. Add the onion and cook for 5 minutes until softened and lightly golden.

2. Add the carrot, thyme and garlic, and cook for another 5 minutes.

3. Add the sausage meat and sauté for 4-5 minutes or until browned.

4. Stir in the tomato paste and cook for 2 minutes. Deglaze with the red wine and cook until reduced by half.

5. Add the canned tomatoes, season to taste, cover with a lid and reduce the heat to low. Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking to base.

Make the Béchamel

1. In a medium saucepan over medium heat, melt the butter. Add the flour and stir continuously for 3-4 minutes to form a roux.

2. Remove from heat and slowly whisk in the milk until smooth. Return to low heat, add the bay leaves and whisk continuously for 8-10 minutes until thick.

3. Remove from heat, quickly whisk in the Parmesan and season to taste.

Béchamel sauce

400ml full-fat milk (plus more as needed)

1 tsp sea salt

2 fresh bay leaves

40g unsalted butter

40g plain flour

3 tbsp freshly grated Parmesan

Assembly

4 fresh lasagne sheets

1 ball mozzarella

40g freshly grated Parmesan

Assemble the lasagne

1. Spread a couple of ladlefuls of the meat sauce over the base of a 15cm x 30cm x 8cm ovenproof lasagne dish, ensuring there is more liquid than meat. Cover with a layer of lasagne sheets.

2. Spread a third of the béchamel over the lasagna sheet, then top with a third of the remaining meat sauce. Repeat the layering twice more, finishing with a final layer of lasagna sheet.

3. Spread the remaining meat sauce on top.

Bake the Lasagne

1. Preheat a fan-forced oven to 180°C.

2. Finely chop or shred the mozzarella and sprinkle it evenly over the top, followed by an even layer of Parmesan.

3. Cover with foil and bake for 40-50 minutes.

4. Remove the foil (scrape off any cheese stuck to it and return it to the top of the lasagne) and bake for a further 30 minutes until golden brown.

5. Let the lasagne stand for 20-30 minutes before serving.

SEARED BEEF FILLET WITH BLUE CHEESE, WATERCRESS AND RADISH

Preparation Time: 15 minutes

INGREDIENTS

Ingredients

1 kg whole beef fillet, trimmed balsamic glaze, as required

Cook Time: 20 minutes Serves: 8

METHOD

Method

1 kg whole beef fillet, trimmed balsamic glaze, as required sea salt and freshly ground black pepper, to taste

sea salt and freshly ground black pepper, to taste

1. Coat beef in 2 tablespoons balsamic glaze, season with salt and pepper and sear on all sides in an oiled heavy based roasting dish over high heat.

2. Place garlic cloves in baking dish alongside beef and roast at 200°C for 20 minutes.

3. Wrap beef in foil and allow to rest for at least 10 minutes.

8 cloves garlic, unpeeled

3. Wrap beef in foil and allow to rest for at least 10 minutes.

4. Gently squeeze garlic to remove flesh from skin.

8 cloves garlic, unpeeled

50g watercress or rocket leaves

4 radishes, thinly sliced extra virgin olive oil, for drizzling

5. Slice beef, reserving any juices, and arrange on a board or platter. Arrange watercress, radishes and roasted garlic over beef and crumble King Island Dairy Roaring Forties Blue over the top.

6. Drizzle with reserved juices, balsamic glaze and olive oil. Sprinkle with pepper and serve immediately.

120g King Island Dairy Roaring Forties Blue

5. Slice beef, reserving any juices, and arrange on a board or platter. Arrange watercress, radishes and roasted garlic over beef and crumble King Island Dairy Roaring Forties Blue over the top.

6. Drizzle with reserved juices, balsamic glaze and olive oil. Sprinkle with pepper and serve immediately.

$10 A WEEK ON AUSSIE MADE

10,000 AUSSIE JOBS.

New research from Roy Morgan reveals 73% of Australians would be willing to buy more Australian-made products to avoid reliance on imports, with seven in ten (72%) willing to pay more for locally-made goods. Commissioned by Australian Made Campaign Ltd (AMCL) in the lead up to the recent Australian Made Week.

The research revealed that 67% intend to purchase more Australianmade products in the next 12 months. Australian Made Chief Executive Ben Lazzaro said recent global economic uncertainty and challenging market conditions have highlighted the importance of supporting Australia’s manufacturers and producers. Roy Morgan CEO Michele Levine said “Cost of living pressures may challenge some people to purchase Australian-made, especially for everyday items. But our research shows if each household spent an extra $10 weekly on Australian-made

products, an additional $5.6 billion would be generated and could create almost 10,000 new jobs,”.

IN OTHER FINDINGS:

• Of those willing to pay more for Australian-made goods, 50% are willing to pay up to 10% more.

• Females are more likely to buy Australian made products compared to males (47% vs 39%).

• Consumers in country areas (48%) are also much more likely to buy Australian-made products.

• 89% of Australians believe more manufacturing should be undertaken in Australia.

• 99% of Australians recognise the green and gold Australian Made logo.

• 93% are confident products displaying the logo are genuinely Australian.

World Chocolate Day

World Chocolate Day is celebrated annually on July 7. Hang on I hear you say, “isn’t it the 13th September?” or a raft of other dates that the chocolate industry push as World Chocolate Day. Well yes there are a few chocolate days on the calendar, but most are National days.

WORLD CHOCOLATE DAY

or International chocolate day as it’s also know is July 7.

Why July 7, Chocolate was said to have been first introduced into Europe on July 7, 1550. My mind wanders back to the first chocolate vendor explaining to customers what it’s all about, its brown, sticky, no nutrients, looks like mud, why not buy some. What ever the sales pitch was it worked, we are now a world full of chocolate lovers, we can’t seem to get enough. In my opinion this day should be celebrated, I love chocolate, I love everything about chocolate, I love the word chocolate. I am not surprised there is an International day celebrating this treat, and before you can say chocolate

is bad for you, and I concede there may be reasons not to eat chocolate, I think on this one day we should be able to eat it without thinking of negativity about this delicious treat. So on this special day I say.

Enjoy Enjoy

HEALTHY LIVING

Avoiding Microplastics in the Kitchen

MICROPLASTICS ARE TINY FRAGMENTS OF PLASTIC LESS THAN 5MM IN SIZE THAT ARE FOUND IN MANY OF THE EVERYDAY ITEMS WE USE.

Recently, research has shown that microplastics can be found in unexpected places like the human brain, breast milk and even throughout the testicles and semen. While scientists are still collecting information on how this occurs, the particles have been linked to health problems such as cancer and reproductive system issues.

KITCHENS ARE AREA WHERE PLASTICS OFTEN LURK.

Here are some simple swaps to reduce your exposure to microplastics in the kitchen:

SWITCH TO LOOSE-LEAF TEA:

Instant tea bags often contain a type of plastic that can break down in our beverage.

CHOOSE WOODEN CUTTING BOARDS:

Plastic cutting boards can shed microplastics.

REPLACE PLASTIC WRAPS WITH BEESWAX WRAPS:

Beeswax wraps are a reusable and eco-friendly alternative to cling film, helping to reduce plastic waste in your kitchen.

GLASS CONTAINERS OVER PLASTIC.

USE WOODEN OR SILICONE UTENSILS:

Plastic spatulas and kitchen tools break down over time.

SWITCH TO NATURAL SPONGES:

Conventional sponges are made from synthetic materials like polyester and plastic.

AVOID FREEZING IN PLASTIC CONTAINERS:

Freezing food in plastic containers can cause the plastic to become brittle, releasing microplastics into your food. Try using glass or metal containers for freezing and switch to metal ice cube trays instead of plastic ones.

CHOOSE STAINLESS STEEL FOR KIDS’ DISHES:

Many kids’ plates, cups, and utensils are made from plastic. When possible, choose stainless steel or non-plastic alternatives to reduce their exposure to microplastics.

BUY IN BULK:

Purchasing products in bulk helps to reduce single-use plastic packaging.

This content was originally published by PLANET ARK. You can find more tips to reduce microplastics in this PLANET ARK ARTICLE, or sign up to the Planet Ark newsletters for more environmental advice.”

FUTURE IS HERE

THE AI TROLLEY

What a great way to promote Australian owned and made and make shoppers aware of the origins of their purchases.

It also raises the question of the future of staffed checkouts and how many jobs will be lost as a result of the “convenience” similar to the self-scan checkouts that may be phased out. In a pioneering move within Australia's retail sector, Coles has introduced artificial intelligence (AI)-powered smart shopping trolleys at its Richmond Traders store in Melbourne. Developed in collaboration with North American grocery technology company Instacart, these innovative trolleys aim to enhance the shopping experience by integrating advanced technology directly into the shopping process. Woolworths has also been trialling smart shopping trolleys equipped with AI technology, self-scanning, and in-cart payments, aiming to provide a seamless "scan and go" experience. Additionally, Woolworths

has expanded the use of AI technology in selfcheckouts across multiple stores, though this has sparked debates about customer privacy and the perception of increased surveillance. The introduction of AI-powered shopping trolleys by Coles represents a significant step towards integrating advanced technology into everyday shopping. While these innovations offer numerous benefits, including increased efficiency and personalized experiences, they also present challenges that retailers must address to ensure broad customer acceptance and trust. This presents an opportunity for promoting Australian Owned and Made products in their marketing and in trolley screens. Imagine if every product you scanned explained the origin of the product and the source of its ingredients.

HOW THE AI-POWERED TROLLEYS OPERATE

The smart trolleys, known as Caper Carts, are equipped with a range of features designed to streamline the shopping journey:

REAL-TIME SCANNING AND WEIGHING: As customers place items into the trolley, built-in sensors and an in-cart scale automatically identify and weigh products, eliminating the need for manual barcode scanning.

DIGITAL DISPLAY: An interactive screen provides real-time updates on selected items, allowing shoppers to monitor their spending and view in-store promotions.

INTEGRATED PAYMENT SYSTEM: Once shopping is complete, customers can pay directly via the trolley’s payment terminal, bypassing traditional checkout lines for a more efficient experience.

LOYALTY PROGRAM INTEGRATION: By scanning their Flybuys card or Coles app, shoppers can access personalized offers and instantly view in-store specials on the trolley’s digital screen.

REVIVAL UNDER NEW AUSTRALIAN OWNERSHIP

IN A CELEBRATED MOVE TOWARDS BOLSTERING AUSTRALIAN BUSINESS OWNERSHIP THE ICONIC KING ISLAND DAIRY HAS RETURNED TO LOCAL HANDS.

The dairy, renowned for its premium cheeses, was acquired from Canadian company Saputo by King Island Dairy 2 Pty Ltd, a consortium led by Melbourne-based entrepreneurs Nick Dobromilsky and Graeme Wilson.

This acquisition not only preserves the legacy of the 122-year-old dairy but also safeguards approximately 60 jobs on King Island. The comprehensive deal encompasses the King Island Dairy facility, its esteemed brand, an on-site cheese store, and two local farms housing 2500 cows across 1700 hectares. This ensures a continuous and dedicated milk supply for the dairy’s operations. The new owners have expressed a commitment to revitalizing the brand, with plans to innovate and expand the product range after a period of stagnation. Dobromilsky, bringing his extensive experience in the cheese industry, intends to relocate to King Island to oversee product development and quality enhancements.

The Tasmanian Government has played a pivotal role in facilitating this transition, providing over $10 million in support.

This includes a $2.5 million grant for facility upgrades, as well as stamp duty and payroll tax relief. Additionally, a concessional loan of up to $15 million has been extended to ensure the sustainability and growth of the dairy under its new ownership. Premier Jeremy Rockliff’s commitment to regional businesses and local employment has been instrumental in securing this outcome.

King Island Dairy's product lineup boasts a variety of award-winning cheeses that have delighted consumers both locally and internationally. Among their TOP-SELLING PRODUCTS ARE:

BRIE: A soft white cheese known for its creamy texture and rich flavour.

CAMEMBERT: Another soft cheese offering a delicate and smooth taste.

ROARING FORTIES BLUE: An awardwinning blue cheese celebrated for its robust flavour and creamy consistency.

TRIPLE CREAM: An indulgent cheese with an extra creamy profile.

CHEDDAR VARIETIES: Including both traditional and flavoured options that cater to diverse palates.

The return of King Island Dairy to Australian ownership marks a positive chapter in the nation's business landscape, reflecting a broader trend of local enterprises reclaiming iconic brands. This transition not only preserves a cherished part of Tasmania's heritage but also promises innovation and growth, ensuring that King Island Dairy continues to be a cornerstone of Australia's dairy industry.

These transitions highlight a broader trend of Australian enterprises reclaiming iconic brands, reflecting a renewed emphasis on local ownership and control within the nation’s business landscape.

R.M. WILLIAMS

Australian mining magnate Andrew ‘Twiggy’ Forrest bought the iconic bootmaker, restoring it to local ownership.

2013 2020 2017 2020

VEGEMITE

DAILY JUICE

2020

DAIRY FARMERS

Also part of Bega Cheese’s 2020 acquisition, this brand returned to Australian ownership through the same transaction.

ROSELLA

Bega Cheese acquired Vegemite from Mondelez International, bringing the iconic spread back under Australian ownership.

After entering administration under foreign ownership, the iconic sauce brand was purchased by Australian family-owned company Sabrands in 2013.

SOME MAJOR FOREIGN OWNED BRANDS

• Uncle Tobys

• Golden Circle:

• Carlton United Breweries.

• Peters Ice Cream:

• Mambo surfwear brand

• Victa Lawn Mowers

• Bushells tea

• Four'N Twenty Pies:

• Speedo

• Patties Foods

Bega Cheese purchased this brand in 2020, along with other assets, in a $534 million deal, returning it to Australian hands.

2012

DARRELL LEA

After going into administration under foreign ownership, the confectionery brand was purchased by the Australian Quinn family in 2012.

• Arnott’s: In 2019, KKR, a global investment firm,acquired Arnott’s from Campbell Soup Company.

CLEAN UP AUSTRALIA DAY

2025 our BIGGEST EVER Clean Up!

800,000 volunteers cleaned up their local communities on Clean Up Australia Day

On our 35th anniversary over 800,000 volunteers come together to help keep their local communities clean across more than 8,000 Clean Up events from the Tiwi Islands in the Northern Territory, right down to Abels Bay in Tasmania.

Chair of Clean Up Australia PIP KIERNAN said:

Community volunteers and local school students were joined by Olympians Sam Fricker and Lisa Darminin on Sydney Harbour with members of the Royal Sydney Yacht Squadron and Sydney by Kayak in a nod to Clean Up Australia founder Ian Kiernan AO who held the first Clean Up Sydney Harbour Event in 1989. Its success led to it becoming a national event in 1990.

To celebrate the 35th anniversary, volunteers were treated to delicious cakes at three team events across the country – and those cakes looked delightful, complete with Clean Up gloves and decorated icing bins! A shout-out also to Cleanaway who assisted by providing skip bins for key sites. Not to mention the always incredible Windgap Foundation team who packed 15,000 Clean Up kits!

Once