Buy Australian Magazine V11

ISSUE 1 .

SEPTEMBER 2012 .

BUYAUSTRALIANMAGAZINE.COM.AU

Supporting Australian Made 11 great recipes using fresh produce n how Lear e this ak to m us Leek io delic Soup. a & Pe 8.

1 Page

* Cobram Estate is a world class olive oil *

Tell us about your cooking habits to win one of three $50 grocery vouchers.

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Bosisto's 160th anniversary

See inside >

CONTENTS

Win a $50 voucher

4 - 5

W H A T 'S IN SEASON?

8 - 9

We look at what’s fresh from August to September.

N ew Pr o duc ts What’s new in your supermarket aisles?

1 1 Cons um e r News The latest news that matters to you

12 BUY AUSTRALIAN. ISSUE 1.

We here at Buy Australian want to know more about you and your cooking habits.

Publisher Details

How often do you cook?

What do you cook?

What’s your favourite meal?

Buy Australian Magazine Managing editor – Grant Muller Suite 309/1 Princess St, Kew 3101 Ph: 03 9855 1806 editor@buyaustralianmagazine.com.au www.buyaustralianmagazine.com.au Disclaimer

How to enter: Fill in our quick and easy 5 minute survey at buyaustralian.com.au or head to facebook.com/ buyaustralianmagazine

Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase as 'Country of Origin' can change without notice. Whilst every endeavour is made to make this magazine and it's enclosed information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes.

This publication or any part thereof may not be used, copied, or transmitted without the express permission of the editor.© Copyright 2010.

B ran d A wa r eness What’s happening with your favourite Australian brands

This edition of Buy Australian is the first edition of a new publication designed to focus on giving consumers the power to confidently select Australian products when they go shopping.

1 4 Cobra m E state ... is world class! Your pantry must-have

In coming months a new system will be in place throughout IGA supermarkets that will allow shoppers to recognise thousands of Australian Made products in every aisle of their IGA supermarket and buy Australian produce with confidence.

15 - 17

F athe r’ s Day Id eas Make Father’s Day easy

Research has shown that 70% of Australians want to buy Australian products but do not have the confidence in the labelling system to follow through.

18

IGA N ews What’s happening in store?

The IGA Australian Made ticket on each registered product guarantees that what you buy is made in Australia.

1 9 Rec ipes

Watch out for the Australian Made Australian Grown kangaroo logo on the shelf ticket for your guarantee of Aussie origin.

20 -21

Breakfast Recipes

Buy Australian magazine replaces many of the elements of the former FightBack magazine but retains its interest in consumer and health issues that continue to trouble our retailing system and politicians.

22 - 23

Lunch recipes

24 - 25

Dinner recipes

FightBack served its role for a decade as a champion of Australian Owned and Made products but the times have changed.

26

H eal th y H abits Handy news and tips on how to be more healthy

Farmers throughout Australia rely on markets to sell their world class fresh produce whether is it owned by an Australian company or a foreign company.

27

The aim of Buy Australian Magazine is to give consumers a clear choice when they spend their hard earned money.

Gr oom ing Look after yourself

2 8 C l eaning T ips It’s that easy to be in with a chance to win one of three $50 IGA Supermarket gift Vouchers.

*Survey closes at 9am November 1st.

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Keep your house in tip top shape

Grant Műller, Editor, Buy Australian Magazine Share your thoughts, email me at editor@buyaustralianmagazine.com.au

PAGE 3

SEASONAL

Fruit

Vegetable

What's I n S eason?

AUGU ST - SEPTE MBER WHAT'S IN SEASON?

spring

Apples

Tangelo

Pawpaw

Limes

Bok Choy

Cabbage

Celery

Potato

There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics.

Widely known as honeybells, tangelos are the size of an adult fist and have a tangerine taste.

In cultivation, pawpaw grows rapidly, fruiting within 3 years. It is, however, highly frost sensitive, limiting papaya production to tropical lands.

Limes are one of the best sources of vitamin C.

Bok choy has many names including Chinese Cabbage, chinese chard, chinese mustard, celery mustard and spoon cabbage.

It is the principal ingredient in coleslaw and sauerkraut.

Celery is a staple in many soups and sauces

There are about five thousand potato varieties worldwide

Cumquat

Pineapple

The edible fruit closely resembles that of the orange, but it is much smaller and ovular, being approximately the size and shape of an olive.

Pineapple may be consumed fresh, canned, juiced, and are found in a wide array of food stuffs – dessert, fruit salad, jam, yogurt, ice cream, candy, and as a complement to meat dishes.

Mandarins A mandarin has many names across the world including; Satsuma, Owari, Clementine, tangerine and tangor.

Many of these are crosses between the mandarin and another citrus fruit.

Lemons The juice of the lemon is about 5% to 6% citric acid, which is what gives lemons a sour taste.

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Rhubarb Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties.

Blood orange While all oranges are likely of hybrid origin between the pomelo and the tangerine, blood oranges originated as a mutation of the sweet orange.

Grapefruit A subtropical citrus tree known for its bitter fruit. When it was first discovered it was named the "forbidden fruit";

Beetroot Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health.

Brussel sprouts

Garlic Cauliflower There are hundreds of historic and current commercial varieties of Cauliflower used around the world.

Celeriac Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savoury dishes.

Garlic has been used for both culinary and medicinal purposes for hundreds of years

Pumpkin Of the seven continents, only Antarctica is unable to produce pumpkins

Ginger daily consumption of ginger has been shown to help ease muscle pain associated with exercise by 25%, suggesting a new cost-effective treatment to pain associated with recent exercise

The Brussels sprout has long been popular in Brussels, Belgium and may have originated there.

PAGE 5

NEWS

NEW PRODUCTS What's new on your supermarket shelf?

Buy Australian brings you the best.

Safe4u toilet sanitiser When you’re out and about it can be hard to maintain you and your children’s personal hygiene, particularly when it comes to using a public bathroom, but now Safe4u comes to our rescue – a pocket size toilet seat sanitizer.

If you are concerned about the cleanliness of a public toilet, simply spray on Safe4u and gently wipe dry with a toilet tissue – this makes the seat 99.9% germ free and doesn’t leave behind any dangerous chemicals or residues.

Safe4u is available in the cleaning section at IGA Supermarkets

Proudly Australian Made & Owned since 1987 Supporting Australian Farmers!

Available in the health food aisles of all good supermarkets and convenience stores BUY AUSTRALIAN MAGAZINE

www.gonatural.com.au

GN A733

PAGE 7

SECTION

Cobram Estate Australian owned and grown Cobram Estate olive oil was recently voted the Number 1 Pantry Must-Have by Women’s Weekly in their 2012 Product of the Year awards.

Over 25,000 readers voted in the awards with 7 finalists making it to each of the 14 categories. All finalists needed to demonstrate innovation in one or more of the following areas; value, design, function and packaging.

Cobram Estate’s Everyday Range won ‘The Pantry Must Have’ category for high quality, great taste and its innovative ‘no mess, no fuss’ pop up pourers. This is the first year Cobram Estate has submitted, prevailing over strong competition.

Jindi Cheese internationally recognised Victoria’s Jindi Cheese has been awarded the third highest ranked Blue Cheese in its class at the prestigious 29th World Championship Cheese Contest in Wisconsin.

The contest is judged by 40 world-renowned cheese experts who meet to judge the best of the best and is recognised globally by cheese makers and appreciators.

“Making cheese is about the superb quality of the milk that comes from our surrounding Gippsland farms,” says Franck Beaurain, chief cheese maker at Jindi.

White King Bleach Tablets Australia’s number 1 bleach brand, White King, has introduced White King bleach tablets to appeal to Australia’s Gen X and Y cleaners.

The bleach tablets target the 25 to 39 year old market who our research has shown have not yet discovered the effectiveness of bleach.

The bleach tablets are convenient and easy to use than the traditional liquid form but yet is still a great disinfectant which kills 99.9% of germs.

Jila Mints Do you remember the “You’re a wimp, Wilson!” ads for Jila mints? It is one of the most memorable advertisements to hit our screens and now the Australian made mint produced by Ferndale Confectionary is about to hit our screens again.

A multi-million dollar campaign is to be launched in the coming months to reignite the sugar-free mint.

“Over the last 15 years the gum and mint category has witnessed hundreds of new brands come and go; but Jila Mints have stood the test of time,” says Leigh Edward, General Manager – Sales at Ferndale Confectionary.

“Quality and value for money are the key drivers for consumer purchase decisions, and Jila’s slogan “Extra Strong for Extra Long” rings true for the products life.”

/Bosistos.Eucalyptus BUY AUSTRALIAN MAGAZINE

NEWS

CONSUMER NEWS The latest in shopping and food news that matters to you.

Pork on your fork?

Chicken living

Over 70% of smallgoods sold in Australia is made from imported pork. To be sure you're buying Australian look for the distinctive pink Australian PorkMark when choosing smallgoods or go to www.pork.com.au

The Model Code of Practice for the Welfare of Animals: Domestic Poultry sets a maximum number of birds allowed on the outside range of 1500 birds per hectare.

White King local brand again Pental bought the White King brand from Sara Lee 15 months ago and is now expanding the range out from the traditional liquid bleaches.

Peters ice cream back in Australian hands Pacific Equity Partners (PEP) has brought Peters Ice Cream back into Australian ownership.

AUSTRALIA’S FRESHEST EXTRA VIRGIN OLIVE OIL

Previous owner, Swiss giant Nestle, bough the business in 1995

Lovers of delicious olive oils know that the fresher the oil, the better it tastes. That’s why Cobram Estate is pleased to announce their 2012 Harvest olive oils are now available. Only just harvested in Australia between May and June, Cobram Estate 2012 extra virgin olive oils are dripping in flavour and are perfect for pairing with and enhancing your favourite foods.

When you choose the freshest of extra virgin olive oils, you’re also making a healthier choice. While the flavours and aromas are exquisite, the fresher the oil the higher the levels of antioxidants (which are sensitive to ageing) and the better for you.

Light

Use For: Shallow frying, BBQ’s & baking; sauces & marinades; salad dressings & dipping Best With: Seafood, chicken, mashed potato, steamed or roast vegetables

Classic

Use For: Perfect for all your cooking needs including salad dressings & dipping, shallow frying, BBQ’s & baking Best With: Risotto, paella, salads, bread & dukkah, fried eggs

Robust

Use For: Salad dressing & dipping; shallow frying, BBQ’s & baking; sauces & marinades Best With: Rocket salad, red meats, tomato-based sauces, bruschetta

Flavour Intensity

Flavour Intensity

Flavour Intensity

For more information, stockists and recipes visit cobramestate.com.au or for updates on awards and products follow us on Facebook and Twitter.

Pacific Equity Partners has over $5 billion of equity funds under management.

Taste the difference

Monopoly anybody?

A new government report has highlighted the extent to which Australia’s two major supermarket chains, Coles and Woolworths, are monopolising the retailing of food in Australia.

The report, titled ‘Foodmap: An analysis of the Australian food supply chain’, was launched on Thursday 23 February 2012 by the Minister for Agriculture, Fisheries and Forestry, Senator Joe Ludwig.

The sale comprises a factory in Melbourne and ice-cream brands including Choc Wedge and Frosty Fruits, and the licence to sell brands such as Heaven and Drumstick.

It will also acquire the long-term licence to market and sell in Australia other global Nestle ice cream brands, including Drumstick, Monaco Bar, Heaven, Maxibon, Skinny Cow and Milo Scoop Shake.

Choose the right Cobram Estate extra virgin olive oil for you, by the flavour intensity you prefer.

CHOICE has been calling for the development of an agreed national standard on free range eggs based on independent animal welfare evidence. Support the campaign by going to www.choice.com.au.

Carbon Tax The Australian Food and Grocery Council is concerned passing on the carbon tax to consumers will make Australian manufacturers less competitive with imports.

PAGE 11

SECTION

Bosisto' s Birthday Happy Birthday Bosisto!

Nothing is more Australian than the scent of Eucalyptus and there are few brands that capture that essence like Bosisto’s.

They are one of Australia’s most popular brands, one of the longest surviving Australian owned FMCG brands and this year are excitingly celebrating their 160th anniversary.

their daughters, and their daughter’s daughters.

There’s a great deal of trust and recognition.

Eucalyptus oil has many uses and can be found in more than 75 per cent of Australian homes. It can help relieve the symptoms of cold and flu, helps relieve muscular and arthritic pain and even

“It’s a privilege that Australians have had our products in their homes for so long,” said Tegan Abbot, Executive Director of FGB Natural products. “We often find that grandmothers have passed the uses down to

Australians would have sat with their head over a steaming bowl of eucalyptus vapours at some stage!”

200ml and 250ml bottles with commemorative label and gold caps are available in supermarkets nation wide.

has uses around the house like removing stubborn stains and grease marks.

“It’s traditionally used for coughs and colds… most

Natural for 25 years Go Natural Australia are famous for their nutritious and tasty fruit and bars which are so popular that the company are now celebrating their 25th anniversary.

The Go Natural range has evolved a great deal over the past 25 years, producing natural food is a passion of founders Kate and David Worth.

“Our philosophy is all about providing the opportunity for everyone to enjoy real food, with real food value, that tastes great for everyone’s pleasure and wellbeing,” says Kate.

The snack bars are Australian made and their key ingredients include Australian almonds, macadamias, peanuts which means they are not only supporting local Australian farmers but also reducing the food miles of their products “Ingredient integrity is at the core of our brand values,” says Kate. “Producing locally means we are providing livelihoods for close to 100 Australians.”

Some of the earliest product ranges such as the Nut Delight, Yoghurt Almond & Apricot and Fruit & Nut Delight, are still available on our supermarket shelves today.

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The product range now extends to almost 50 products including natural indulgence, kids snacking, yoghurt fruits and now their most recent Hi Protein Performance range which offers the right mix of protein and carbs suited for endurance events.

“When it comes to food, the Worth family is obsessed with goodness and fanatical about flavour. We love the pleasure of good food, whole food and real food.

Being an Australian owned family business this passion is brought to life with the Go Natural brand.”

Go Natural is the leading grocery and convenience brand for healthy snack bars in Australia with their products available nationwide in the health food aisles of major supermarkets, as well as convenience and health food stores. www.gonatural.com.au

PAGE 13

FATHER'S DAY

Cobram estate Olive Oil is a staple in most Aussie households and is used to cook many dishes through out the day. But have you ever wondered what the health benefits of olive oil are? We’re here to tell you!

Cancer

Diabetes

Strokes

Olive Oil contains an ingredient called oleocanthal which has properties very similar to ibuprofen which helps in reducing inflammation.

This has been shown to dramatically reduce the risk of breast cancer. In fact, based on recent findings from Spanish scientists, it was discovered that it thwarts the gene that drives the growth of breast cancer tumours, it switches off proteins that the cancer cells rely on in order to grow and multiply and it protects the DNA from damage that can lead to cancer.

It has been demonstrated that olive oil is not only effective in the treatment of diabetes but also in the prevention of the onset.

It doe this by lowering low-density lipoproteins, improving blood sugar control and enhancing insulin sensitivity.

In recent years it was shown that consuming olive oil dramatically reduces the risk of stroke in older asults.

Heavy use in cooking and dressings was associated with a 41% lower stroke incidence compared to those who never used it.

So the next time you’re in the supermarket, top up your Cobram Estate Olive Oil and reap the benefits!

AMAG Australian Made calls on consumers to ‘Keep Australians Working’

The Australian Made, Australian Grown (AMAG) Campaign is calling on consumers to help keep Australians in their jobs.

“When you buy Aussiemade and grown products, you can be sure there are Aussie jobs behind them,” said AMAG CEO, Ian Harrison.

AMAG’s ‘Keep Australians Working’ campaign features real workers from a wide range of industry backgrounds explaining how their livelihoods could be impacted if consumers choose to buy imported products in favour of

Australian-made and grown alternatives.

“You can buy one of our great Australian products, or you can buy an imported product and put us out of a job,” they say.

The hope is that this will make consumers stop and think about the knock-on effects of their purchasing decisions before buying.

“It comes down to all of us as consumers– the people and businesses that buy things every day – to consciously purchase Australian-made and grown products,” Mr Harrison said.

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“It comes down to all of us as consumers– the people and businesses that buy things every day – to consciously purchase Australian-made and grown products,” The green-and-gold Australian Made, Australian Grown logo is the best way for consumers to be sure the products they are purchasing are genuinely Australian.

To view the ‘Keep Australians Working’ TV campaign or to find out more about great Australian Made and Australian Grown products go to www. australianmade.com.au/ australian-made-callson-consumers-to-keepaustralians-working/

PAGE 15

FATHER'S DAY

SUNDAY LUNCH IDEAS Sunday is a day for relaxation, family and good food. Buy Australian brings you some of the best ideas for a special Sunday Lunch or Brunch fit for the whole family.

Corn salsa

Corn cakes with yoghurt & salsa Ingredients

Method

2 large cobs corn (or about 2 cups canned or frozen corn

1. Hold the corn cobs vertically and cut down the length of the cob to remove the corn kernels.

kernels) 3 eggs 1 cup Jalna Vitalize Vitamin+ or Greek Yoghurt 2 green onions, finely sliced 2/3 cup plain flour Salt & pepper Oil for frying

2. Whisk the eggs and add ½ cup Jalna Yoghurt.

Stir in the corn, spring onions, flour and seasonings.

3. Heat a non-stick pan over a moderate heat and add oil, just to cover the base.

4. Cook tablespoons of the mixture till golden, then turn and when golden remove onto absorbent paper.

5. Serve with corn salsa.

Tip: For a more substantial meal, add diced chicken or ham to corn cake mixture.

1 cob corn, kernels removed and blanched (or 1 cup canned or frozen) ½ large red capsicum, finely diced 1 medium Spanish onion, finely diced ½ cup cucumber, seeds removed and finely diced Salt & pepper Olive oil Combine corn, capsicum, onion and cucumber.

Season with salt, pepper and a drizzle of olive oil.

A SPECIAL SUNDAY BRUNCH IDEA Sausage and Egg Muffin burgers (taken from Taste.com.au).

Serves 4 * Prep: 15 mins * Cook: 15 mins Ingredients

Method

* 100g mixed cherry and grape tomatoes

1. Preheat oven to 160°C. Place the tomatoes in a roasting pan and drizzle with oil. Season with salt and pepper. Roast in oven for 15 minutes or until tomatoes are tender.

* 2 tsp olive oil * 6 thick beef sausages * 1/2 cup (35g) fresh breadcrumbs (made from day-old bread) * 2 tbs plain flour * 4 bacon rashers * 4 eggs * 4 English muffins, split, toasted * 50g baby spinach leaves

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2. Meanwhile, remove and discard skins from sausages. Place the meat in a bowl with the breadcrumbs and stir to combine. Divide the mixture into four even portions and use wet hands to shape into

10cm discs. Place the fl our on a plate. Place the patties in the flour and turn to coat.

3. Heat a large frying pan over high heat. Add the bacon and cook, turning occasionally, for 2 minutes or until crisp.

Transfer to a plate lined with paper towel.

4. Add the patties to the pan and cook for 2 minutes each side or until golden brown and cooked through. Transfer to the plate.

5. Crack each egg carefully into the pan, allowing room for spreading, and cook for 1-2 minutes or until cooked to your liking. Remove from heat.

6. Place muffin halves on serving plates. Top with bacon, a sausage patty and egg. Top with remaining muffin halves.

Serve immediately with spinach and tomatoes.

PAGE 17

WINE

Scan o f the Day The mobile phone has become such an integral part of Australian life that the majority of people would rather leave the house without their wallet, than forget their phone. IGA has recognised this and is now offering their customers exclusive deals using Scan of the Day technology.

Exclusive deals will soon be offered in IGA advertising materials and using a smart phone, consumers can simply scan the QR code and have a coupon delivered instantly to their mobile device and simply take it in to their local IGA to take advantage of the deal. For instance, a coupon could offer a mammoth saving on a certain product including food, alcohol and other lifestyle products The best part is, if you are impressed by the coupon and the savings opportunity you can share it with your friends on facebook and twitter

IGA News Over the Eater period a number of IGA stores in Queensland participated in a fundraising scheme for Mater Little Miracles Easter Appeal and in total managed to raise almost $500,000.00.

The Mater Foundation supports compassionate health care for our community by promoting and funding the prevention and control of disease in people of all ages.

All the money raised will go towards purchasing life saving medical equipment, improving patient care and ensuring research teams find better ways to diagnose, treat and ultimately cure life-threatening diseases.

Pinot Noir tipped to be the new wine trend Pinot Noir looks to be the next big trend in Australian wine signaling the end of the reign of Sauvignon Blancs and Chardonnays, according to the Executive Director of Australia’s iconic Brown Brothers winery, Ross Brown, The wine industry stalwart said the decade long reign of NZ sourced white is coming to an end and would be replaced by a lighter, fresher and more savoury red wine, such as Pinot Noir.

“The Australian wine market is cyclical in nature,” said Mr Brown. “While Sauvignon Blanc has been the most popular wine for more than a decade, we expect to see a shift in consumer demand toward a new and exciting variety.”

As a result Brown Brothers recently purchased some prime agricultural land in Tasmania, with 60% already dedicated to the production of the cold climate Pinot Noir grapes.

After 113 years of following Australia’s wine

trend the family owned company is well placed to deliver the best wines for Australian wine drinkers.

The iconic Brown Brothers winery has remained a family owned and operated Aussie business at the forefront of innovation and has been first to market with a range of new products, enabling it to take some calculated risks that has allowed it to prosper.

“Whereas many public companies’ responsibilities to shareholders motivate a short term focus on profit, as a family owned business we have the luxury of maintaining our long term vision of continually growing the quality of our wines (product)” he said.

Mr Brown also said that the high Australian dollar, combined with increasingly cautious consumer sentiment in traditional external markets, such as the UK and Europe, had created a perfect storm for Aussie wine exporters.

bad news on the global front. We are now seeing unprecedented double digit growth in emerging markets across Asia, with the percentage of our production destined for Asian markets growing to over 10% over the past 5 years,” he said.

“We have identified several new niche markets in Asia, particularly in China, as a new generation of savvy wine drinkers come of age and choose delicate fine whites as their lifestyle beverage of choice.”

The fantastic Brown Brothers’ Devils Corner Pinot Noir is available from your local independent supermarket liquor shop for RRP $18.90.

“However, it’s not all

The three stores who raised the most money were: 1. Emu Park IGA with $4619.00 2. Glenmore, Rockhampton IGA with $3908.32 3. Birkdale IGA, with $3804.09

Congratulations to all the teams involved in the appeal, with a special Thank You to the staff and customers who supported the cause.

Catherine Brown and Ross Brown enjoy a glass of wine at Millawa in Victoria's King Valley gourmet region.

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PAGE 19

RECIPES

breakfast RECIPES

Always remov e the eggs from the heat while there is still some m oisture left in the eggs. Ther e will enough heat left in th e eggs to complete the co oking and you will have pe rfect soft curds with no puddle.

Spanish Brunch Omelette Ingredients

Method

3 Roma Tomatoes, halved

1. (Pre-heat grill on high)

1 Spanish Onion, sliced

2. Heat oil in a medium pan. Dice the KR Castlemaine Rindless Middle Bacon and sauté for 3 minutes.

100 g Roasted Capsicum 0.5 cup fresh Basil leaves, sliced 5 eggs Freshly ground Black Pepper 1 Tblsp Oil 1 x 175g pkt KR Castlemaine Rindless Middle Bacon 3 Potatoes, cooked & quartered

3. Add the potatoes to the pan and saute for 2 minutes, toss in the tomatoes, onion and capsicum and continue to cook for 2 minutes.

4. Lightly beat the eggs and pour over the bacon & vegetables. Add the basil leaves and cook over a low heat until egg is almost set 10 minutes.

5. Place the pan under the pre-heated grill and grill until the surface is golden & set. Serve hot with toasted Turkish bread.

Perfect Scrambled Eggs with Crispy Bacon Ingredients

Method

8 slices streaky bacon

1. Either grill, fry or bake the bacon slices until they are crispy.

8 eggs ½ cup milk salt and freshly ground black pepper

Salmon Benedict Ingredients 2 eggs 1 English muffin 50 grams/ 2 oz of thinly sliced smoked salmon/ lox Hollandaise sauce Hollandaise Sauce* 3 egg yolks Just over 1 cup of salted butter 3 tbsp lemon juice 2 tbsp white vinegar *This will yield enough Hollandaise to cover 4 eggs.

Method 1. Melt the butter in a small pot over medium heat. Take the melted butter off and give it about 5 minutes to settle so that the milk solids fall to the bottom of the pot.

2. Fill the pot with water, but make sure that the water doesn't touch the bottom of the metal bowl when it's placed on top.

3. In a metal mixing bowl, beat the eggs, lemon juice and vinegar together.

4. Put the bowl on the boiling water and stir the egg mixture constantly (remember, though, that you're not trying to aerate the eggs, just make sure they don't start cooking and sticking to the sides).

5. Keep stirring for about seven

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minutes. The butter should have settled by now, but should still be hot. Use a soup spoon to start ladling the butter into the egg mixture and keep stirring quickly.

The point here is to ensure that the mixture does not separate.

Be patient. Add the butter one spoonful at a time and make sure it's mixed in.

6. Stop spooning the milk solids in when the sauce reaches the required consistency. If it's too viscous, you can add some hot water.

7. Poach the eggs.

8. Toast the muffins.

9. Place the smoked salmon on the muffins, the eggs on the salmon and the hollandaise on the whole lot.

30g butter 4 slices bread, grilled or toasted chopped parsley

For a really special brunch, when serving the eggs, top them with a scatter of chopped chives, a small handful of rocket leaves and two slices of folded smoked salmon

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2. Lightly beat the eggs with a fork just enough to break up the eggs.

Add the milk and seasoning.

3. Heat a non-stick fry pan to only moderately hot and add the butter and pour in the egg mixture.

When the mixture starts to set on the bottom, carefully scrape this off the bottom, letting more liquid egg run into its place and continue until no liquid left

Australia’s good-health breakfast.

4. Remove the eggs from the heat at this point.

5. Turn the eggs out onto the hot toast and serve with a scatter of parsley, topped with two slices of crispy bacon.

Jalna & Carman’s, healthy goodness that’s 100% Australian made and owned.

The best way to start your day.

For delicious recipe ideas go to www.jalna.com.au www.carmanskitchen.com.au

Naturally Pot Set

No Cane Sugar

No Artificial P A GSweeteners E 21

Low G.I.

No Gelatines, Preservatives, Colours or Food Acids

No Gluten or Starches

Australian Made & Owned

RECIPES

lunch RECIPES

Chilli-dressed salmon with thai cucumber salad

Beetroot, Walnut and Fennel Salad

Ingredients

Method

8 baby beetroot (or 4 medium beetroot)

1. Cook beetroot and kumara (see notes below).

400g can cannellini beans, drained & rinsed 2 small fennel, thinly sliced or grated

Leek & Pea Soup

1/2 small red onion, thinly sliced seconds. Cover, cook over a low heat, stirring occasionally, for15 minutes. Add stock and potatoes and bring to boil. Simmer, covered, for 25 minutes.

Ingredients 3 (1.2kg) large leeks 1 tablespoon olive oil 1 litre chicken stock (use vegetable stock for a vegetarian option) 300g potatoes, peeled, chopped

3. Meanwhile, make sesame wedges. Cut pizza base into thin wedges. Spray all over with cooking oil. Place on an oven tray lined with baking paper.

Sprinkle with sesame seeds and sea salt.

1 cup frozen peas 1/2 cup light cream 1/2 cup reduced-fat milk Salt and pepper, to taste extra chives, to garnish SESAME WEDGES

Olive oil spray

2 teaspoons sea salt

8 baby cos lettuce leaves 2 teaspoons fresh thyme Dressing 1 cup Jalna Low Fat Vanilla Yoghurt 2 teaspoons lemon juice

2 tbs coconut vinegar (see note) or rice vinegar

1. Mix vinegar and sugar in a bowl, stirring to dissolve.

Thinly slice 1 chilli and add to bowl with eschalot, coriander, ginger, garlic, canola oil and fish sauce.

Toss cucumber in dressing and set aside while you prepare salmon.

1 1/2 tbs caster sugar

1 Asian red eschalot, finely chopped (see note) 1 tbs finely chopped coriander leaves

2. Combine cooked kumara, cannelloni beans, fennel, onion, walnuts, tossing well to combine. (Note: If beetroot is added at this stage it will colour the other ingredients pink.)

2 tsp grated fresh ginger

3. Spoon salad into lettuce leaves and add beetroot.

1 tbs lime juice

4. Whisk dressing ingredients until well combined, drizzle over salad and garnish with thyme.

1 garlic clove, crushed 2 tsp each canola oil and fish sauce 1 telegraph cucumber, cut into long, thin ribbons with a vegetable peeler, seeds discarded

2. Finely chop remaining chilli and mix with lime juice, soy, honey and sesame oil. Arrange salmon or trout on a platter and drizzle with dressing. Drain excess marinade from cucumber, then place on the platter with the salmon.

1 tbs light soy sauce 1 tsp each honey and sesame oil 750g smoked salmon or trout

1 teaspoon orange zest

4. Cook in a hot oven (200C) for 10 minutes or until lightly browned.

1x 300g fresh pizza base (approx 30cm diameter) 1 tablespoon sesame seeds

1/3 cup roasted walnuts, coarsely chopped

Method

2 small red chillies, seeds removed

(taken from Jalna.com.au)

250g kumara, peeled & dice into 2cm pieces

Ingredients

Prepare the night before for a tasty lunch the next day!

Method 1. Trim the base of the leeks. Then cut away green tops of leeks to within 5mm of the white part. Cut leeks in half lengthways and place in a bowl of warm water to loosen dirt. Drain. Cut leeks into thin slices.

2. Heat oil in a large pan.

Add leeks, stir for 30

5. Add frozen peas to leek mixture. Cook, uncovered, for 5 minutes, then stir in cream and milk.

6. Blend soup, in batches, until smooth. Return to same pan, stir over heat until hot. Season with salt and pepper.

7. Serve soup with sesame wedges and garnish with chives.

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To cook beetroot: Trim the leaves from the beetroot leaving about 2cm of stalk attached to the bulbs, being careful not to break the skin. Steam, microwave or cook beetroot in a large saucepan of boiling water for 10-15 minutes or until just cooked but be careful not to overcook. Drain and peel beetroot while still warm.

To microwave - wrap beetroot in microwave plastic wrap and microwave on high/850watts/100% for 10-14 minutes or until tender when tested with a skewer. Remove from the wrap and set aside for 20 minutes to cool.

PAGE 23

RECIPES

dinner RECIPES Roasted Salmon and Cauliflower Salad

Ingredients

Method

3 x 200gm pieces of boneless and skinless salmon

1. Bring a medium sized saucepan of water to the boil along with a good pinch of salt, Blanch the cauliflower in boiling water for 2 -3 minutes, remove from pan using a slotted spoon and allow to cool, do not refresh in cold water, allow to cool

600gms of cauliflower cut into small flowerets 2 cups of tinned chickpeas, drained well 5 Tblspn whole egg mayonnaise 3 tablspn whole grain mustard 1 lemon Salt Pepper ½ cup toasted almonds, chopped

Feta, beetroot and broccoli salad Ingredients

Method

400g broccoli, chopped

1. Place dressing ingredients in a screwtop jar.

1 red onion. Sliced 450g can beetroot wedges, drained 1/2 cup toasted pecans 1 cup mint leaves 200g feta, crumbled Dressing 1 clove garlic, crushed 1/3 cup olive oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard

2. Shake to combine.

3. Boil, steam or microwave broccoli until tender. Drain.

4. Rinse under cold water.

Drain.

5. Combine broccoli, onion, beetroot, pecans, mint and dressing in a serving bowl. Top with feta.

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2. Heat a small non stick pan over a medium heat, season the salmon with salt and pepper and place into the hot pan, cook fish till a golden roasted color over a medium heat for about 3-5 minutes before turning and repeating, remove fish when cooked to your liking, allowing a few minutes to rest.

3. In a medium sized bowl mix together the mayonnaise, mustard, juice of half a lemon along with a pinch of salt and pepper, add in the chick peas, the well drained, slightly cooled cauliflour, the salmon flaking it between fingers as you go and the toasted nuts, mix well and serve

Pumpkin, Kumera, Cumin & Red lentil soup with yoghurt (taken from Jalna.com.au)

Ingredients

Method

1kg pumpkin, peeled and diced into 2cm cubes

1. Put pumpkin, kumera, onion, lentils stock and cumin in a large pot and bring to a boil.

750g kumera (red sweet potato), peeled and diced into 2cm cubes 1 large red onion, peeled and diced 1 cup (200g) red lentils 2 litres chicken or vegetable stock 2 teaspoons ground cumin + extra ground cumin for garnish 1 cup Jalna Fat Free Natural or Fat Free BioDynamic Organic Yoghurt

2. Reduce heat and simmer 15 minutes or until vegetables are tender.

3. Puree mixture with a hand held blender or in a food processor, until smooth.

4. Stir yoghurt through soup or dollop on top and sprinkle with extra cumin, and serve with a crusty wholemeal roll.

PAGE 25

GROOMING

Healthy Habits

Grooming

Australia now has the world’s second highest rate of obesity for males and the fifth highest for females, yet according to Australia’s Health 2012 survey 85 per cent of Australians rate their health as good or better.

Do you have sensitive skin? It is something a lot of us suffer from and can make buying skincare products very difficult.

Many products on offer can sting your skin, dry it up and generally make it much worse than it was originally.

56 per cent of Australians say their health is very good or excellent and 29 per cent saying it is ‘good’ however 60 per cent of us don’t do enough physical activity and only half of us consume the suggested two serves of fruit per day.

Luckily, we have found an all Australian made company who provides good quality skin care made from natural and subtle ingredients. Melrose Tea Tree Shampoo and Face wash are made using ingredients obtained from coconuts and the healing properties of tea tree oil which can often work as an anti-septic.

The report was prepared by the Australian Institute of Health and Welfare. The institute's director, David Kalisch, says that despite the bad results in regard to our food and exercise intake.

There are no animal derived ingredients and no Melrose Product is ever tested on animals.

Despite this Australia has the sixth-longest life expectancy for males (at 79) and females (84) among similar developed countries.

We are also doing well on the happiness scale with 83 per cent saying they are delighted, pleased or mostly satisfied, 14 per cent have mixed feelings, and 4 per cent are miserable.

Melrose tea tree shampoo is also a time saver as it is a 2 in 1 shampoo which negates the need to use a conditioner.

Melrose products are available in the health and beauty aisle at your local IGA or Foodland store.

Dying habit 6% of households with dependent children have someone who smokes inside the home, compared with 31% in 1995.

Aussies have a sweet tooth A recent study has revealed Australians consume almost 3000 teaspoons of sugar a year via soft drinks. The study, by global research company Pure Profile, revealed 47 per cent of men drink at least two cola drinks a week, compared to 34 per cent of women.

Feed the girl beef!

Researchers at Deakin University are encouraging women to keep eating the recommended amount of red meat each day in a bid to ward off depression and anxiety.

It found that women eating less than the recommended weekly amount were twice as likely to develop the disorder.

Give your dog a health challenge with Nature’s Gift.

Feed your dog Nature’s Gift for ONE WEEK and you’ll notice the difference!

If your dog is healthy on the inside it shows on the outside. www.naturesgift.com.au

“We had originally thought that red meat might not be good for mental health, as studies from other countries had found red meat consumption to be associated with physical health risks, but it turns out that it actually may be quite important,” said Associate Professor Felice Jacka.

A moderate, healthy amount of red meat is roughly 3-4 small, palm-sized serves a week.

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PAGE 27

LIVING

SECTION

Cleaning This week we throw the spotlight on bleach and show you a few special ways you can use bleach around your house to keep it looking spic and span.

The Laundry

The Kitchen

When using bleach in the laundry dilute the bleach first and never pour it directly on to fabric to ensure you dont damage any clothing.

Bleach is a great disinfectant and it's easy to make a homemade disinfecting spray using one tablespoon of bleach for every 5 litres of water.

The solution can be used to disinfect countertops, rubbish cans, tile floors, and anything else that could normally be cleaned using an antibacterial surface cleaner.

The Bathroom A bit of bleach in a spray bottle can be used as a cleaner in the bathroom for grout, tile, shower walls and bathtubs.

Bleach is especially good for cleaning porcelain.

Pouring a cup of bleach into the toilet water will remove the dirty ring in the toilet.

Cleaning Tips for every room in the house A squeegee wipe after each shower will prevent moisture-fuelled moulds taking hold, remove soap scum and dirt and keep the bathroom in great shape for a quick once-a-week scrub.

Suck it up!

Cheap vacuum cleaners can create more dust than they suck up while more expensive models will have a HEPA (high efficiency particulate air) filter to trap those nasty particles you suck up from that dirty floor. Old socks can be pulled on your hand and used to dust surfaces, while old toothbrushes are the perfect tool to scrub around taps, the sides of sinks and around stove elements.

• • • • •

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PAGE 29

BRINGING UP KIDS

Soft Drinks and Sleep A shocking new study has found that one in five prep students are getting a daily caffeine hit through soft drinks – and parents are paying for it.

The study, by the Murdoch Children’s Research Institute, followed 1512 prep students from more than 20 schools and found that 40 per cent of those kids (naturally) have sleep problems.

One in three kids have a mild sleep problem and one in 10 a sleep problem so severe it eventually leads to poor child and parent mental health.

The key is to limit soft drinks to a special occasion, according to the Parenting Research Centre.

School Lunch ideas

No craving for Junk Food advertising

When choosing school lunches for your children, remember meals eaten at school can provide up to 50 percent or more of a child’s daily intake. So we need to make sure our kids are eating well during this time.

It seems Australia is fed up with junk food advertising with 75 per cent of us elieving they should be banned during children’s programming and almost 20 per cent calling for a complete ban.

Childhood obesity is at an all time high and food marketing has been directly linked with children’s food choices and their diets. Although stopping junk food advertising while children are likely to be watching TV won’t solve the obesity epidemic, it does provide a better, healthier message about food to children.

The poll of 1200 Australians also found that 13 per cent of people believe they struggle to put together regular, nutritionally-balanced food on their tables and that eight per cent of people eat takeaway food more than three times a week.

“Consumers of takeaway food were mostly young adults male, with university educations,” said Stewart Lockie, lead author of the study who was surprised by the results. “We expected it to be lower socio-economic groups, if for no other reason than the takeaway industry really targets those communities with their store locations.”

What do you think of the poll?

Do you agree with the findings?

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One way is to get the kids involved in making up their own lunches and let them fill up their own lunch boxes with the healthy choices you have offered.

Children need to start to build an understanding of what is a healthy diet, which will last them a lifetime.

Snacks Getting the kids to eat healthy snacks can be a real challenge too. Food ideas for lunch and snacks: * Chopped up fruit and yoghurt * Cheese and plain crackers * Fruit smoothies with Low fat Milk and Yoghurt plus fruits * Plain popcorn * Dried fruits and nuts with some cheese * Plain muffins/ crumpets with jam or peanut butter * Pita crisped up in the oven and low fat dip * Rice crackers * Pretzels * Homemade Low fat/sugar Muffins * Mini vegetable pizza

PAGE 31

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