Buy aust mag august lr

ISSUE 6 .

AUGUST 2014

Make everyday Australia Day

BUYAUSMAG.COM.AU

I m p re s s

with this deliciously decadent, velvety Chocolate Mudcake and Berry Sauce pg 20

Curl up on the couch with our Winter Warmer Carrot and Chickpea Soup recipe pg 26

FEATURE STORY New series looks at some of Australia’s iconic brands

Easy Chicken BLT pg 23

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Rediscover old favourites pg 20

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See page 18 to relive a piece of your childhood

Show your sensitive side Protect your family from harm’s way by avoiding harsh chemicals and ingredients that irritate allergies.

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No fragrances, optical brighteners, dyes or enzymes Approved by National Asthma Council Australia

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Low allergy sensitive formula

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Aware Sensitive is formulated without fragrances, perfumes, dyes and enzymes that can trigger skin and breathing problems in children and adults.

All now approved by National Asthma Council Australia Sensitive Choice .

New Aware Sensitive range:

A F ON O U N D AT I

SENSITIVE CHOICE SUPP OR T IN G A S T H M A CA RE

Australian owned and made | www.awareenvironmental.com.au

CONTENTS

NEW

What’s inside your August edition?

4

NEW PRODU C TS

8

FEA T URE PRODUC TS

11

NE W S

18

GREA T A US T RA LI AN BRA N DS

20

RECIP E S Jam and Cream Victorian Teacake Chocolate Mudcake with Berry Sauce Ham and Pineapple Muffins Noodle, Corn and Bacon Loaf Chicken BLTs One-Pot Pasta with Bacon, Tomato and Ricotta Salmon sushi rolls Basic beef and vegetable stir-fry Sesame & Soy Pork Belly with Crispy Noodle Coleslaw Carrot and Chickpea Soup Lilydale chicken with a lemon, brussels sprouts and hazelnut stir fry

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HEA LT HY LIVI NG

30

CLEA N LIVI NG

Buy Australia has been a leading voice in the promotion of Australian Made brands for over 15 years.

If you are keen to be part of this publication, please contact us on the below numbers: Editorial enquiries – 03 9853 7665 Advertising enquiries – 03 8794 9797

Disclaimer 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.

Tex Mex Spices b u y a u s t r a l i to a n mindependent agazine Exclusive retailers

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NEW PRODUCTS

N EW PRODUCTS What’s new on your supermarket shelf? Buy Australian brings you the best.

H e nr y J o n e s & C o .

Henry Jones & Co.® has brought innovation to the table with an irresistible new ‘Fruit and Chia’ range that provides a perfect way of increasing your superfood intake, while enjoying a delicious treat thanks to the added benefits of Chia seeds.

Boasting 50% fruit and 4% Chia seeds and available in three mouth-watering flavours – raspberry, mango passionfruit and blood orange – the range contains 45% less sugar than jam*, making it perfect for toast, muesli, smoothies, yoghurt or porridge or your cheese board!

The range is available in IGA & Ritchies stores with a RRP of $4.99.

d o o f r e p u S ‘ Re a d y f o r y o u ’ chi cke n r o a s t s The Lilydale Leg Roast is seasoned with cracked pepper and sea salt infused oil and is ideal to serve with a parsnip mash and steamed green beans.

The Lilydale Breast Roast is seasoned with fennel and chilli infused oil, which you can team up with steamed Asian greens and grilled lemon wedges.

The Lilydale Mini Roast, rolled and netted to ensure all flavours are not lost whilst cooking, comes with a date and rosemary stuffing, and is garnished with a fresh sprig of rosemary.

A collection of suggested serving sides, using winter seasonal produce, have been created specifically for this new range.

Visit freerangechicken.com.au for more information.

B o sis t o ' s E china c e a T hr o a t Sp r ay Bosisto’s Echinacea Throat Spray is a new, Aussie-made natural weapon which promises to help you fight back against colds this winter.

Echinacea is traditionally used to help stimulate the immune system, our body’s natural support and defence system.

Honey provides a soothing effect on the inflamed, sore tissues of the throat and helps reduce the coughing reflex.

The throat sprays are the newest product in the Bosisto’s range – an Australian-owned family company, first in eucalyptus for over 160 years.

Choose from three delicious flavours – eucalyptus, lemon or peppermint . RRP $9.95 at selected pharmacies or online at www.fgb.com.au

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NEW PRODUCTS

O r a ng e P o w e r Orange Power says no to palm oil.

Orange Power has made a pledge to develop alternative renewable resources rather than the use of petroleum and Palm Oil-derived ingredients which are prevalent in most cleaning products.

Palm Oil use is a leading cause of the destruction of virgin rainforests in SE Asia.

Aware Environmental Products P/L products now use alternative sources like Coconut Oil based ingredients (even though this costs more) because the harvesting of coconuts has for centuries been a sustainable industry supporting many island communities.

These island communities have an excess supply of coconut oil and by using this more environmentally sustainable oil source for use in their household products.

They hope to weaken the demand for palm oil and therefore reduce the impact on the rainforest through large scale deforestation. We cannot wait another 3-5 years as by then it will be too late.

For more information on Orange Power’s commitment to reducing the use of Palm Oil and saving the rainforest and its natural habitat go to their new web site http://www.awareenvironmental.com.au/our-environment

SP C d e b u t s n e w ‘ SP C Sn e a k y Ve g ’ c a mp a ig n Iconic Australian food processor SPC will launch an integrated campaign featuring a TVC to support its new range of SPC Baked Beans and Spaghetti products with Sneaky Vegetables.

The range has been developed to help Australian parents struggling to get their children to eat their greens.

With more than half of primary school aged children not eating the recommended daily dose of fruit and vegetables, ‘SPC Sneaky Veg’ boasts at least a serve of vegetables that can’t be seen in each can that will satisfy even the fussiest of kids.

You may have seen the new commercial that features different children refusing to eat their plate of vegetables, with some kids using sneaky tricks to avoid eating their greens.

The ad forms part of a larger launch of new SPC product's including beans, spaghetti and fruit products that will feature former Australian Olympic swimmer Elka Whalan.

R o s e lla To m a t o S au c e b a ck o n sh e l v e s Rosella tomato sauce and soups are back from the dead and are now locally made in Victoria.

The historic brand's future appeared shaky when its former owner went into receivership late last year, causing a Sydney factory closure in March and dozens of job losses.

But new buyer Sabrands is pumping out bottles at a Yarra Ranges plant amid hopes for a successful comeback.

The takeover has added 20 full-time jobs to a sauce, relish and chutney production line at Aussie Growers Fruit in Silvan.

Sabrands will soon employ up to 10 more.

Sabrands, the company behind Sunraysia fruit juice, acquired Rosella and is relaunching its soups and iconic sauces.

Sauce from the new manufacturing location is now in most IGA supermarkets.

The Rosella brand began in 1895 when founders HR McCracken and TJ Press started making jams and preserving fruits in a Carlton back yard.

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SPOTLIGHT

FE A T U R E PRODUCTS Bringing great brands and products to your awareness.

O zK l e e n Sh o w e r P o w e r OzKleen Shower Power instantly dissolves soap scum, calcium build-up and water stains in the bathroom.

It can be used on all hard surfaces including taps, tiles, glass, toilets, stainless steel, showers or baths.

Because it’s such a great degreaser, you can even use it to soak pots and pans.

Shower Power was recently awarded a 5 star cleaning performance from Choice.

OzKleen believes cleaning should be quick, easy and effective. If there’s one must have for your home, it’s Shower Power.

Australia is well known for the care it takes to preserve its environment, so it’s not surprising Shower Power is made in Australia. www.ozkleen.com.au

Ta ing s - Na t i o na ll y L e a ding B r a n d Taings is proud to be the Market Leading brand Nationally in the fresh noodles category. Taings have been producing Australian made noodles since 1983, and their range in exstensive.

Taings have invested in the technology to produce Shelf Stable Soft Noodles in Australia, and is the only Australian Company with this capability.

The Taings product is as good as if not better than the Imported Product and is produced with Australian grown ingredients.

Our facility is HACCP, SQF 2000 and Halal certified.

Look for the Taings range of Noodles on your supermarket shelves.

Taings - Australian made and Owned.

T h e g r e a t e s t Aus t r a lia n p i e When the Milisits family escaped the Hungarian revolutionin 1956 and set out for Adelaide, South Australia, they had no idea their son Vilmos, or Vili as he came to be known, would revolutionise the Australian Meat Pie to become, amongst other things, a pastry cook.

Vili started a baking revolution with words like “A meat pie should only contain meat”. And not just any meat, but high quality lean beef – not soy bean substitute and artificial ingredients. “It must be fresh” became another Vili philosophy.

Through innovation, quality products and customer service we believe you will always “Taste the Difference”.

Vilis are available at all IGA supermarkets.

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Thomas Chipman® chips, Australia’s largest range of organic chips, are made especially for those who prefer organically grown food.

And being 100% gluten free means they also satisfy the needs of those who may be gluten intolerant. However, because Thomas Chipman chips taste so darn good, they can be enjoyed by anyone that simply loves delicious chips.

GIVE THEM A TRY AND DISCOVER WHY.

CORN CHIPS

POTATO CHIPS

VEGETABLE CHIPS

www.chipman.com.au

NEWS

W H A T ’ S N E WS

S P C unv e ils new logo SPC Ardmona has unveiled its new logo to reflect the changes the business is undergoing to transform from a cannery to a modern, dynamic and innovative snack food company.

The logo, designed by Leo Burnett in collaboration with SPC’s marketing team, will be rolled out across all of SPC’s brands like Goulburn Valley, IXL, Taylors, Ardmona and Henry Jones, making it easier for consumers to identify these great brands as part of the SPC family.

SPC Marketing and Innovation Director Bronwyn Powell said the decision to refresh the brand was initiated by the overwhelming support SPC has received from everyday Australians.

“Australian shoppers are unaware we have so many other great brands that are all part of the SPC family.

By featuring the new logo across all our products, we hope all our brands will benefit from the recognition and unprecedented support generated for the core SPC brand.

SPC’s new branding will start to appear on products from late this month and feature on the company’s revamped website which relaunched August 1.

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B la ck m o r e s n e w di e t a r y sup p l e m e n t s r a ng e

P auls laun ch e s ‘ in t e r a c t i v e ’ y o g ur t p a ck a g ing

T h e Mu e sli ' s p o r t i o n-size d p a ck a g ing

Celebrity personal trainer Michelle Bridges has partnered with dietary supplement manufacturer Blackmores to launch a range of dietary supplements and protein products.

Dairy manufacturer Paul’s has launched an “augmented reality” yoghurt packaging along with its new ScoobyDoo yoghurt snack for children.

Australian breakfast food manufacturer The Muesli has launched a portionsized range of muesli that contains fifty grams of breakfast cereal—or four dessert spoonfuls.

The range consists of: • Snacks – ‘protein bites’ • Protein powders – chocolate and vanilla • Green and red foods • A ‘breakfast sprinkle’ high fibre mix • Dietary supplements The range is available at Ritchies IGA supermarkets.

RRP of $2.99 – $34.99.

The ‘interactive’ snack pack features augmented reality technology that brings the packaging’s Scooby-Doo characters to life.

The yoghurt packaging includes a code for parents to assist their children in scanning with a smart phone or tablet, allowing them to download and enjoy a Scooby-Doo activity.

The activities include a game that allows players to take control of the Mystery Machine to help Scooby-Doo and his myth-busting pals on a “spooky snack mission”.

The new yoghurt is available in three flavours: vanilla, strawberry and banana. The product is sold as a 12-pack with four single serve tubs of each flavour.

Pauls Scooby-Doo yoghurt is available now at Coles supermarkets and independent grocery stores nationally.

RRP $6.45 per 12 pack.

The Muesli founder Emma Dumas said she developed her range with a view to “help people rethink portion size, food labelling and nutrition”. She said increased obesity rates in Australia in the past few decades could be linked to an increase in meal sizes and the nutritional makeup of foods eaten.

The fifty grams contained in each pack of The Muesli is made up of a combination of oats, nuts, seeds and coconut, which the Company said “contains virtually no sugar” and “is all that’s needed to feel full and satisfied until lunchtime”.

The Muesli is available in 50 gram sachet as well as other sizes, in Classic and Gluten Free varieties at David Jones, Harris Farm Markets, select IGA Supermarkets, all quality fresh food grocers and health retailers as well as online.

Prices range from RRP $15.50 to RRP $26.

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NEWS

A U S T R A L IAN M A DE NEWS & BR AND S

A n ch o r Fo o ds S a iling in t o Fu t ur e The Anchor Foods story began in 1854 when an enterprising young mariner and merchant from the Shetland Isles, Gilbert Wood, took possession of an unpaid cargo.

Where others would have seen ruin he saw opportunity and, with great intiative, on-sold the groceries to recover debts.

Opting to leave his life on the high seas, Gilbert started his own grocery store and chose the sign of the Anchor as its symbol. From humble beginnings, the company prospered and quickly gained the reputation of being a first class supplier of quality grocery foods across Australia.

For well over 100 years the port city of Fremantle has been the home of Anchor Foods. The company continues to build on its fine traditions of integrity and reliability, bringing to you pure and trusted products. http://www.anchorfoods.com.au

ORGRAN Price Drop ORGRAN are excited to announce a big drop in price for their core gluten free pasta ranges.

ORGRAN’s range of 250g Rice & Corn Pasta and Multigrain Pasta with Quinoa will now be available at everyday low prices.

Customers will start to see significantly lower prices on the shelves very soon.

PRODUCTS AFFECTED BY THE PRICE DROP ARE:

ORGRAN Rice & Corn: Spirals, Penne, Tortelli, Macaroni. New RRP: $1.79

Spaghetti Noodles New RRP: $2.69

ORGRAN Multigrain Pasta: Spirals with Quinoa, Penne with Quinoa. New RRP: $2.49

ORGRAN want their everyday pasta range to be more available to gluten free consumers around Australia at everyday low prices.

Australian made gluten-free pasta should be available to all Australian consumers, so they can support Australian manufacturing without hitting their hip-pocket.

C o o p e r s Sp e c ia l E di t i o n 2 0 14 V in t a g e A l e Coopers Brewery has released its special edition 2014 Extra Strong Vintage Ale. Coopers’ Managing Director and Chief Brewer Dr Tim Cooper said Vintage Ale 2014 demonstrates the same high standards as previous vintages, maintaining the essential hop-driven characteristics that are expected from this highly anticipated brew.

The 2014 Vintage Ale is priced from around $80 per carton, or around $25 per six pack of 355 ml bottles.

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G o Nu t s f o r Nu t s Carman’s has just released four new innovative gluten free bar variants that taste great!

They’ve just doubled their gluten free Roasted Nut Bar range overnight! If you’re nuts about nuts like us, then these roasted nut bars are the perfect companions for you! Carman's passionate about being able to offer you products made with natural, simple and honest ingredients. They’re gluten free, contain no artificial flavours, no GMs and the fruits they use are sulphite free!

There’s a flavour for everyone.

With a drizzle of tangy Greek Yoghurt and sulphite free blueberries, the Greek Style Yoghurt & Blueberry Nut bars are a delicious snack any time of the day.

For a touch of decadence, their Dark Choc Espresso Roasted Nut Bars are made with real Fairtrade coffee beans and drizzled with dark chocolate for extra yum, and are scrumptious morning, noon or night.

Keep your eyes peeled for these amazingly delicious variants now available at independent retailers - RRP $5.15.

NEWS

N e w St a r L a b e llng S ch e m e L aun ch e d The troubled Health Star Rating system for food labelling has been signed off by food and health ministers from the Australian Federal, State and Territory governments and should be implemented voluntarily over the next five years.

To support the implementation of the voluntary Health Star Ratings system an education campaign will be launched including The Health Star Ratings system website.

The improved design of the Health Star Rating scheme will appear with existing front of pack schemes such as the Daily Intake Guide and the Heart Foundation Tick.

Several Australian food and beverage companies have already announced that they will adopt the Health Star Ratings system.

Family-owned Australian food manufacturer Monster Health Food Co (Monster), which was the first food company to implement the Health Star Ratings system, has announced that it will expand the labelling system to include a third product.

Food manufacturer Sanitarium Health & Wellbeing has also welcomed the introduction of the Health Star Rating system, saying it would adopt the new Health Star Rating system across Sanitarium’s entire product range, including market-leading products Weet-Bix and Up&Go. Sanitarium said Health Star Ratings would begin appearing on its products over the next few months.

Consumer group CHOICE has called on all food manufacturers to start rolling out the Health Star Ratings on products.

" CHOICE is today calling on food companies to ditch the dodgy Daily Intake Guide and embrace the Health Star Rating to help consumers make informed decisions about what they eat," said Alan Kirkland, CHOICE CEO.

Muesli Muesli Bars Muesli Bites Rounds

Clusters Premium Oats Gluten Free Muesli & Muesli Bars

Proudly Australian made and owned.

Available from Coles, Woolworths and independent supermarkets.

www.carmanskitchen.com.au

NEWS

A U S T RA L IA M ADE CAL L S FO R C O U N T R Y - OF - ORIG IN L ABELLING A C RO S S A L L F OOD PROD UC TS The Australian Made Campaign is renewing its call for mandatory country-of-origin labelling across all food products, after Food Standards Australia New Zealand (FSANZ) revealed that this information would remain optional on a small range of unpackaged foods.

FSANZ was originally instructed to develop a proposal to extend country-of-origin labelling across all primary food products for retail sale as part of the Government’s response to the Review of Food Labelling Law and Policy in 2011. However, this week FSANZ made public that mandatory country-of-origin labelling would not be extended to unpackaged foods not already covered by the standard, including game meats, poultry other than chicken, eggs and cheese.

Australian Made Campaign Chief Executive, Ian Harrison, said he was disappointed that the proposal had been scrapped, arguing that extending the country-of-origin labelling requirements to all foods would have reduced consumer confusion and promoted confidence in the system.

“Food labelling requirements should be clear, straightforward and above all consistent – all food, packaged or unpackaged, should be required to carry a country-of-origin label,” Mr Harrison said.

“Why should fresh chicken, for example, have to carry a country-of-origin label, but not duck or quail? Why should sliced ham have to carry a country-of-origin label, but not sliced cheese?”

“Consumers want to be able to buy with confidence, and a big part of this is knowing where their food comes from,” Mr Harrison said.

According to Mr Harrison, the impact on producers would be minimal, and some major retailers are already labelling these unpackaged foods voluntarily.

The Australian Made Campaign has called for mandatory country-of-origin labelling across all food products in numerous submissions, including to the current House of Representatives inquiry into food labelling.

Australian Made Campaign submissions can be found at http://www.australianmade.com.au/resources/submissions/.

NEWS

Aus t r a lia l o s e s (a n o t h e r ) b illi o n d o lla r b usin e ss One of Australia’s largest food manufacturing companies, Goodman Fielder, has entered into a scheme implementation deed with Hong Kong-based First Pacific and leading Asian agribusiness Wilmar.

GOODMAN FIELDER’S BRANDS INCLUDE:

Under the Scheme, First Pacific and Wilmar will acquire 100 per cent of Goodman Fielder shares for $1.

The takeover offer for Goodman Fielder comes not long after the Company announced it expected its earnings in the 2014 financial year to be 10 to 15 per cent lower than previously expected.

Industry commentators have suggested Goodman Fielder’s losses could have been the result of poor strategic decisions to extend the Meadowlea branding into a sterols-based margarine product, which the supermarkets would not to stock.

“In reaching our conclusion to unanimously recommend that shareholders vote in favour of the Scheme, the Board concluded that the proposal represented an attractive value outcome for shareholders,” said Steve Gregg, Chairman of Goodman Fielder.

“I believe it also represents a positive outcome for our employees, our customers and our consumers,” Mr Gregg said. “It provides an opportunity to further leverage our strong consumer food brands in Australia and New Zealand to grow our business across the Asian region,” he said.

Shareholders will decide the deal in September 2014.

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NEWS

C o l e s a dm i t s t o t hr e a t e ning sup p li e r s , d e ni e s a ll e g a t i o ns o f un c o ns c i o na b l e c o n du c t

Junk f o o d in dus t r y f a ils b y i t s o w n a d s t a n da r ds

Australian supermarket group Coles has admitted it threatened suppliers with sanctions such as refusing new stock products and blocking access to sales forecasts when the suppliers declined to pay extra rebates to participate in a new supply chain program.

CHILDREN are being bombarded by junk food advertisements during their peak television viewing times, a Sydney study has found, prompting health experts to say self-regulation of advertising by the food industry has no credibility and has failed to protect children against obesity.

It has been reported that the document contains more than 98 “admissions”, including using formalised scripts to sell the plan.

In the first comprehensive review of the effectiveness of selfregulatory pledges by food brands and industry, researchers from the Cancer Council and the University of Sydney’s school of public health found there was no incentive for food manufacturers to avoid targeting children.

However, Coles has rejected the allegations by the ACCC that it contravened Australian Consumer Law by acting unconscionably, using misleading information and applying undue influence to force suppliers to participate in the program.

The ACCC alleged that in 2011, Coles developed a strategy to improve its earnings by obtaining better trading terms from its suppliers.

It was alleged that one of the ways Coles sought to improve its earnings was through the introduction of ongoing rebates to be paid by its suppliers in connection with the Coles ARC program, based on purported benefits to large and small suppliers that Coles asserted had resulted from changes Coles had made to its supply chain.

It has been reported that Coles provided category managers with training, manuals and scripts – including threats to delete suppliers who refused to pay up – and awarded prizes to category managers who ­collected payments.

In its defence document Coles said that participation in the ARC program was at all times voluntary. Coles said it consulted with suppliers about the value of participating in the program and maintained trading relationships with suppliers even if they refused to sign up.

Coles said that about 168 smaller suppliers agreed to participate in the ARC program and about 32 refused to take part.

The case is due to return to the Federal Court in Melbourne for further directions on August 1.

This story was first printed in Buy Australian in 2011 and it lead to the ACCC investigation.

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The study of junk food advertising on free-to-air television found despite the introduction of two industry self-regulation pledges in 2009, the frequency of junk food ads remained unchanged from last year.

In a separate study published this month, researchers audited food and beverage ads during children’s programming times, and assessed the ads against mandatory and voluntary advertising regulations.

During the two months of data collection in 2010, there were a total of 951 breaches of combined regulations. More than 80 per cent of all food and beverage ads were for items classified as ‘’extras’’ in the Australian Guide to Healthy Eating, the study published in BMC Public Health found. Two of the five biggest advertisers, Simplot and McDonald’s, were signatories to voluntary regulations.

The public health advocate and the director of the Public Health Advocacy Institute in Western Australia, Mike Daube, said he was ‘’profoundly pessimistic’’ that governments would be heavy handed with food manufacturers. ‘’The food industry is so large and powerful that it will get away with the cynical pretence of self-regulation for the foreseeable future,’’ Professor Daube said.

He said the codes had no credibility, were not well enforced, and failed to protect children from obesity.

But the Australian Food and Grocery Council said international regulations of advertising to children have not resulted in positive public health results and said industry had been successful in removing non-core food advertising that was directed at children.

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NEWS

GRE A T AUS TRA L IAN B R AND S

A G r e a t Aus t r a lia n t r a di t i o n Copha has been part of Australian history for more than 80 years. Developed in 1933, Copha quickly became popular with busy mums who wanted a no-fuss vegetable shortening aid for home baking and cooking.

Over the years, Copha has been strongly embraced by families, especially to make the much-loved Chocolate Crackles- a favourite kid's party food.

Today Copha is made and owned by Peerless Foods, another great Australian company which started its operation over 60 years ago. Peerless foods is proud to have the Copha brand as a key part of its product range, and strives to maintain its place in the hearts and minds of Australians who have passed down Copha recipes through generations.

From birthday parties to baking at home with mum or grandma, Copha has always been associated with fun, family and sweet childhood memories.

For great party food ideas, including chocolate cake recipes to gluten free desserts, Copha is the ideal cooking ingredient! The Copha brand is enjoyed by thousands of families all across Australia.

For lots of fun recipes such as kids party ideas and grandma’s recipes go to www.copha.com.au

80 years

J C s Q ua li t y Fo o ds C e l e b r a t e 2 0 Ye a r s in B usin e ss JCs nuts would like to thak the Australian public for their ongoing support and look forward to another 20 years supplying quality products from our Melbourne based facility to all over the country.

Not many people know, but for 20 years before JCs was born, Managing Director Joseph Cannatelli and his family were growing Australian apples and pears, selling direct to the public from their packing shed in Melbourne’s leafy eastern suburbs. Now more than ever we realise the importance of supporting Australian business. With what we have seen in the food industry lately and Australian business losing its domestic presence, its time we made a stand and supported our local business and product.

“What can we do to help?” Well, that’s easy, by purchasing Australian owned products from Australian run businesses whereever possible. We need to make an extra effort every day to source Australian produce, whether at home or out shopping, we might need to be prepared, at times, to pay that bit extra too, but consider it an investment in the future of this great country and enjoy your choice when eating the best this country has to offer. Thanks again for making your choice, from JCs quality foods, Australian owned and run since 1994.

s r a e y 0 2 PAGE 18

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NEWS

C ED EL 8 0 Ye a r s Yo ung Cedel has remained one of Australia’s most trusted and well-established hair care brands since is was launched in 1932. Launched by leading dermatologist, Dr Michael Southwick, the company began with Cedel Soap, a breakthrough treatment for hair and scalp, Cedel has since evolved into a name that echoes throughout every Australian household.

80 years

The iconic 1960s saw women of all ages swoon for the new Cedel Hairspray range, the revolutionary formula provided a unique Spring fragrance, firm hold and amazing brush-out ability.

Proud classics Cedel Anti-Dandruff Shampoo and Cedel Hair Gel stand tall in the hair category and in 2013, clever additions forming the new Time Saving Range include; • Cedel Dry Shampoos • Cedel Blow Dry Faster • Cedel Dry Conditioner Proudly Australian owned and made, Cedel continues to develop innovative, high quality hair care products that people love and use every day, from one generation to the next.

OUR RANGE JUST GOT

PORKIER

The trusted brand you’ve known for quality, freshness and taste has extended to a succulent range of convenient cuts that are certain to satisfy the whole family. Together with our renown roasts and marinated options, the Family Chef range has never been porkier!

Be inspired at familychef.com.au

RECIPES

C O P H A CAKE S For more recipes visit copha.com.au

M a ki n g

t e e w S M emories

Ja m a n d Cr e a m V i c t o r ia n Te a c a ke With a layer of jam and cream, this teacake is rich, moist and delicious. Perfect served with a cuppa.

Recipe Rating: Medium Prep Time: 30 minutes Cooking Time: 30 minutes Serves: 12 slices Ingredients 170g (¾ cup) Castor sugar 4 Eggs 150g (1 ¼ cups) Self-raising flour 1tbsp Corn flour 15g Copha, melted 80ml (1/3 cup) Milk ½ cup of quartered strawberries ½ cup of raspberries

Jam & Cream Filling 180ml (¾ cup) Thickened cream 3 tbsp Icing sugar, plus extra for dusting ¼ cup Blackberry jam (seedless) Method 1. Pre heat oven to 170°C (fan forced 150° C) 330°F/ 300°F. Grease and line an 18cm/7 inch spring form tin with baking/grease proof paper.

2. Combine castor sugar and eggs together in an electric mixer and beat for 8 to 10 minutes until pale and creamy and tripled in volume.

3. In a separate bowl, sift together self-raising flour and cornflour 3 times. Sift flours over egg mix and quickly fold through using a spatula, making sure all ingredients are well combined.

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4. Melt Copha in microwave or saucepan until fully melted. Warm milk in microwave (on high for 20 seconds). Pour Copha and milk down the side of bowl and fold through the egg and flour mix.

5. Pour final mixture into prepared pan and smooth surface. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven.

6. Set cake aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes to cool completely.

Jam & Cream Filling 1. Using an electric mixer, whip cream and icing sugar together until soft peaks form.

2. Slice your cake in half horizontally, ensuring you cut as evenly as possible.

Place the bottom sponge on a serving plate.

3. Spread blackberry jam evenly over the base, followed by cream. Place the top cake layer on top of your filling layer.

4. Dust the top with icing sugar and garnish with mix of berries.

Can be stored in fridge for up to 3 days.

the centre comes out clean.

Remove pan from oven.

6. Set cake aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes or until cooled completely.

Berry Sauce Make up a berry sauce from seasonal berries simmered in a syrup of castor sugar and water and serve warm with the mudcake and cream delicious!

C h o c o la t e Mu d c a ke w i t h B e r r y S au c e Indulge your tastebuds with this decadent and velvety chocolate mud cake.

Recipe Rating: Medium Prep Time: 40 minutes Cooking Time: 2-2 1/2 hrs Serves: 12 to 16 slices

125ml (½ cup) Sour cream 300g (2- 1/3 cups) Plain flour 1tsp Baking powder 60gm (1/3 cup) Cocoa powder, plus extra for dusting Fresh strawberry halves to garnish 1 cup freshly whipped cream

Ingredients

Method

250g (1 block) diced Copha 250g chopped milk cooking chocolate (can also substitute for dark cooking chocolate if desired) 500g (1- ¼ cups) firmly packed brown sugar 4 Eggs

1. Pre heat oven to 140°C (fan forced 120° C) 280°F/ 240°F. Lightly grease and double line a 21cm/8in spring form pan making sure the paper is 5cm/2in above the rim.

2. In a bowl combine cooking chocolate and brown sugar.

Assembly Place bowl over a pot of lightly simmering water to melt. Stir occasionally until fully melted. Remove from heat & set aside for 5 minutes.

3. Melt Copha in the microwave or saucepan until fully melted.

Add melted chocolate. Whisk eggs in one at a time followed by sour cream.

4. Combine plain flour, baking powder and cocoa powder and sift over Copha mix. Stir through until well combined.

5. Pour cake mix into the prepared pan and bake in the oven for 2-2 ½ hours or until a skewer inserted into

Dust the cake with cocoa powder. Arrange the strawberries in the centre of the cake. Warm cake if desired, and serve with the berry sauce and whipped cream.

If refrigerated, bring mudcake to room temperature before serving. Can be stored in an air-tight container in the fridge for up to 3 days.

RECIPES

W I N T ER WARM E R RE C IPES

Ha m a n d P in e a p p l e Mu f f ins Ingredients 2 cups Anchor self-raising flour 2 tablespoons caster sugar 1 teaspoon baking powder 8 SPC tomatoes, chopped 225g can pineapple pieces in natural juice, drained 80g Primo shaved ham, chopped 1 cup grated tasty cheese 2 eggs 3/4 cup milk 1/2 cup olive oil Method

to combine. Using a fork, whisk eggs, milk and oil together in a jug until combined. Add to dry ingredients. Using a large metal spoon, stir until just combined.

3. Two-thirds fill muffin holes with mixture. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes.

Turn onto a wire rack to cool completely.

1. Preheat oven to 200째C. Lightly grease a 6-hole, 3/4cup capacity (180ml) texas muffin pan.

2. Sift flour, sugar and baking powder into large bowl.

Add tomatoes, pineapple, ham and cheese and stir

N o o dl e , C o r n a n d B a c o n L o a f Ingredients 1/2 x 440g packet shelf-fresh Taings Singapore noodles 1 tablespoon olive oil 1 small brown onion, finely chopped 2 garlic cloves, finely chopped 200g middle bacon rashers, trimmed, chopped 1 small zucchini, grated 1 cup frozen sweet corn kernels 1/2 cup reduced-fat grated tasty cheese 1/3 cup self-raising flour 5 eggs, lightly beaten Mixed salad leaves, to serve Method 1. Preheat oven to 180째C/160째C fan-forced.

Grease a 6cm-deep, 10cm x 21cm (base) loaf pan. Line base and sides with baking paper, allowing paper to extend 2cm above edges of

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pan. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain. Return to bowl. Using scissors, roughly chop noodles.

2. Heat oil in a medium frying pan over medium heat. Add onion, garlic and bacon.

Cook, stirring often, for 4 to 5 minutes until bacon is starting to brown. Set aside for 10 minutes to cool.

3. Add bacon mixture, zucchini, corn, cheese, flour and egg to noodles. Season.

Mix until well combined.

Pour into prepared pan.

Bake for 50 to 55 minutes or until golden and firm. Cool in pan for 15 minutes.

4. Transfer loaf to a chopping board. Slice.

Serve with salad.

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Chi cke n B LTs Ingredients

Method

4 chicken Lilydale breast fillets, trimmed, each cut through centre to form 2 thinner fillets 3 teaspoons olive oil 8 streaky bacon rashers, halved 4 Turkish pide rolls, split lengthways, toasted 1/2 cup whole-egg mayonnaise 12 baby cos lettuce leaves, washed, dried 2 large ripe tomatoes, thickly sliced

1. Preheat barbecue grill on medium heat. Brush chicken with oil. Season chicken with salt and pepper.

2. Cook chicken for 2 to 3 minutes each side or until cooked through. Transfer to a plate lined with paper towels.

3. Cook bacon for 2 minutes each side or until crisp.

Transfer to plate with chicken.

4. Spread bread with mayonnaise. Top bases with lettuce, tomato, chicken and bacon. Top with bread tops.

Serve.

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RECIPES

O n e - P o t P a s t a w i t h B a c o n , To m a t o a n d R i c o t t a Ingredients

Method

1 tablespoon olive oil 200g bacon rashers, rind and excess fat trimmed, coarsely chopped 2 garlic cloves, crushed 1/2 teaspoon dried chilli flakes 125ml (1/2 cup) white wine 350g Orgran pasta 625ml (2 1/2 cups) water 250ml (1 cup) passata (tomato pasta sauce) 100g bought baked ricotta, thinly sliced 1/3 cup fresh continental parsley leaves

1. Heat the oil in a large saucepan over mediumhigh heat. Add the bacon, garlic and chilli and cook, stirring, for 3 minutes or until bacon is golden.

2. Add the wine and cook for 2 minutes or until wine reduces slightly. Add the pasta and stir to coat. Add the water and passata.

Season with salt.

3. Reduce heat to medium-low.

Simmer, covered, stirring occasionally, for 20 minutes or until the pasta is al dente and the liquid has reduced and thickened.

4. Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley.

Season with pepper to serve.

S a lm o n sush i r o lls Ingredients 1 cup SunRice Japanese Style Sushi Rice, rinsed 1 tablespoon seasoned rice vinegar 4 nori sheets (dried, roasted seaweed) 1/2 avocado, sliced lengthways 105g can red salmon, drained, flaked 1/2 Lebanese cucumber, cut into thin strips 1 small carrot, grated soy sauce, to serve Method 1. Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat. Stand for 5 minutes.

PAGE 24

2. Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy.

3. Place 1 nori sheet, shinyside down, on a sushi mat.

Using moist hands, spread one-quarter of the rice mixture over the nori sheet, leaving a 3cm-wide border around the edges. Place one-quarter of the avocado along the edge facing you.

Top with one quarter each of the salmon, cucumber and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, salmon and vegetables.

4. Slice each roll into 4 pieces.

Wrap in plastic wrap.

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RECIPES

B a si c b e e f a n d v e g e t a b l e s t ir-f r y Ingredients 1 1/2 tablespoons peanut oil 500g lean beef (like rump or fillet steak), cut across the grain into thin strips 1 brown onion, halved, thinly sliced 1 large capsicum, cut into short, thin strips 1 bunch broccollini, cut into 4cm lengths 125g pkt baby corn, halved lengthways 2 garlic cloves, crushed 1 tablespoon water 2 tablespoons oyster sauce 1 1/2 tablespoons soy sauce Steamed medium-grain rice, to serve Method 1. Heat a large wok over high heat. Add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok.

1. Add one-third of the beef strips and stir-fry for 1-2 minutes or until the beef is

browned and just cooked.

Transfer to a plate. Repeat with the beef in two more batches, reheating the wok between each batch.

Remove all beef from the wok.

1. Adding and cooking the beef in batches is very important as it seals the meat, keeping in the juices.

If you add too much meat at once, the wok will lose its heat and the meat will stew and become tough.

1. Heat remaining oil in the wok over medium-high heat.

Add the onion, capsicum, broccollini, corn and garlic.

Stir-fry for 2 minutes. Add the water, cover and cook for 30-60 seconds or until the vegetables are just tender.

Add the oyster sauce and soy sauce to the wok. Toss well to combine. Serve immediately with rice.

S e s a m e & S o y P o r k B e ll y w i t h C r isp y N o o dl e C o l e slaw Ingredients

Method

1kg rindless RIVERLEA Family Chef Pork Belly Strips 2 Tbsp rice wine vinegar 2 Tbsp sweet soy sauce 2 Tbsp light soy sauce 3 garlic cloves (finely chopped) 2 small red chilli (finely slices, seeds removes) 2 tsp sesame ½ tsp cracked black pepper

1. Marinate pork belly strips for at least 2 hrs (preferably overnight) 2. Turn grill to high and grill pork for 6 minutes each side, or until just cooked through. Pork will be golden and flesh will start to crisp up. (Alternatively, turn oven to 150°c, cover pork with foil and slow roast for 1.5 hours) 3. Cut all vegetables into batons (julienne) and roughly chop herbs 4. Mix the dressing in a separate bowl, then add to coleslaw mix along with the crispy noodles.

Crispy Noodle Salad 50g crispy wheat noodles 2 shallots ½ red onion ½ red capsicum ½ carrot 2 large cabbage 2 sprigs coriander 1 sprig mint

Dressing 1 tsp sesame oil 1 teaspon soy sauce 1 lime Salt and pepper

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PAGE 25

RECIPES

D INNE R C a r r o t a n d Chi ck p e a S o up Ingredients 2 teaspoons olive oil 1 leek, chopped 500g packet frozen Birds Eye Carrot Rings 1/2 cup orange juice 4 cups chicken stock 300g can Edgell Chick Peas, undrained 1/2 teaspoon mixed spice 1/3 cup natural yoghurt, to serve 2 teaspoons chopped fresh tarragon, to serve grissini bread sticks, to serve (optional) Method 1. Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for 10 minutes or until soft.

2. Add juice, stock, chickpeas and mixed spice. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes.

Combine yoghurt and tarragon.

3. Blend soup until smooth, return to pan. Season with salt and pepper. Stir over heat until heated through.

4. Ladle into bowls, top with tarragon yoghurt and serve with grissini sticks.

L il y da l e chi cke n with a lemon, b r uss e ls sp r o u t s a n d ha ze lnu t s t ir f r y Prep Time: 10 minutes Cooking Time: 15 minutes Serves: 4 slices Ingredients 1 Tblsp olive oil 8 Lilydale chicken thigh fillets 750g Brussels sprouts 2 Tblsp lemon oil 3 cloves garlic, finely sliced 2/3 cup roughly chopped toasted hazelnuts ½ cup chopped parsley Method 1. Heat a lightly greased frying pan over medium high heat and cook the chicken in batches for about 3-4 minutes each side or until just cooked through.

Remove from pan and keep warm.

2. Remove the outer leaves from the Brussels sprouts and finely shred the remaining. Heat the lemon oil in the frying pan over high heat and stir fry the brussels sprouts and the garlic for about 2 minutes until just cooked. Stir through the hazel nuts and parsley.

3. Serve the chicken with the stir fry

y s a e & k c i Qu PAGE 26

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PAGE 27

HEALTH

H EALTHY L IVIN G

S a lm o n is p o p ula r w i t h t h e o v e r 5 0 s in Aus t r a lia Salmon is popular with the over 50s in Australia.

High in omega-3 fatty acids and protein, and low in fat, salmon is often described as a superfood. Almost a quarter of Australians aged 14 and over ate it in an average seven-day period, and it was particularly popular with Australians over 50 years old, according to new findings from market research organisation Roy Morgan Research.

In the 12 months to March 2014, 24 per cent of Australians ate salmon in any given seven days: almost half the amount who ate fish of any kind (53 per cent).

Type of salmon consumed The type of salmon a person eats also seems to vary with age. While fresh salmon was preferred across all age groups, smoked salmon was second on the list for those under 65, while those over 65 were also keen canned salmon consumers.

Roy Morgan Research said consumers who led different types of lifestyles were more or less likely to eat salmon regularly.

Only 12 per cent of low income people consumed salmon while 41 per cent of high income individuals said they ate salmon in an average seven days.

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A lm o n ds a n e w sup e r f o o d ?

N e w simp l e m e t h o d t o p inp o in t f o o d a ll e r g e ns , r e s e a r ch

Eating JCs almonds as part of a regular diet may reduce the risk of heart disease by keeping blood vessels healthy, according to researchers from Aston University in Birmingham in the UK.

A new highly-sensitive method to quickly identify the proteins in foods that cause allergic reactions from cows milk, even at very low concentrations, has been developed in Switzerland.

The study, published in the May 2014 issue of peer-reviewed journal Free Radical Research, found that consuming almonds significantly increased the amount of antioxidants in the bloodstream, reduced blood pressure and improved blood flow.

Food allergies are becoming widespread in the Western world today, affecting around 6-8 per cent of children and about 3 per cent of adults.

The researchers said these findings add weight to the theory that Mediterranean diets with lots of nuts had big health benefits. The study was led by Professor Helen Griffiths, Professor in Biomedical Sciences and Executive Dean of the School of Life and Health Sciences at Aston University.

The researchers said their method offered a personalised way to identify the exact proteins and could be extended beyond milk to other foods like nuts and wheat products.

The researchers said almonds were known to contain a range of beneficial substances such as vitamin E and healthy fats, fibre (which increases the sense of fullness), and flavonoids (which may have antioxidant properties). The researchers said it was likely to be the combination of all these nutrients working together to create the overall health benefits, rather than just one particular nutrient in isolation. “You could replace a daytime snack with a bag of almonds or add them to your regular meals like porridge or muesli to help reduce your risk of heart problems,�

Professor Griffiths said.

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HEALTH

To p 10 h e a l t h b e n e f i t s o f dr ink ing t e a 1. Tea contains antioxidants. Like the Rust-Oleum paint that keeps your outdoor furniture from rusting, tea's antioxidants protect your body from the ravages of ageing and the effects of pollution.

2. T ea has less caffeine than coffee. Coffee usually has two to three times the caffeine of tea. An cup of coffee contains around 135 mg caffeine; tea contains only 30 to 40 mg per cup.

3. T ea may reduce your risk of heart attack and stroke.

Unwanted blood clots formed from cholesterol and blood platelets cause heart attack and stroke.

Drinking tea may help keep your arteries smooth and clog-free. A 5.6-year study from the Netherlands found a 70 percent lower risk of fatal heart attack in people who drank at least two to three cups of black tea daily compared to non-tea drinkers.

4. Tea may protect your bones with its beneficial phytochemicals.

5. T ea contains fluoride and tannins that may keep plaque at bay.

6. T ea bolsters your immune defences. When 21 volunteers drank either five cups of tea or coffee each day for four weeks, researchers saw higher immune system activity in the blood of the tea drinkers.

7. T ea may protect against cancer. Thank the polyphenols, the antioxidants found in tea, once again for their cancer-fighting effects.

8. T ea helps keep you hydrated. Recent research has shown that tea and other caffeinated beverages contribute to our fluid needs.

9. Tea is calorie-free. Tea doesn't have any calories, unless you add sweetener or milk.

10. Tea increases your metabolism. Green tea has been shown to actually increase metabolic rate so that you can burn 70 to 80 additional calories by drinking just five cups of green tea per day.

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PAGE 29

CLEANING

CLEAN L IVIN G

B r e a t h o f f r e sh a ir f o r Aussi e s The millions of Australians living with asthma, allergy and sensitive skin on a daily basis can breathe a sigh of relief with the Aware Sensitive range by leading Australian green company Aware Environmental.

By avoiding ingredients such as optical brighteners, fragrances, dyes and enzymes that irritate allergy and skin conditions, Aware Sensitive has quickly become one of the most popular home grown laundry brands among consumers.

The entire Aware Sensitive range has been approved by the National Asthma Council Australia’s Sensitive Choice® program, making it much easier for people with asthma and allergies to identify them by simply looking for the ‘Blue Butterfly’ logo on packs.

Sensitive Choice® aims to help the seven million Australians who suffer from allergies find products that are mindful to their needs, with products including: Aware Sensitive Laundry Powder

Aware Sensitive Laundry Liquid

Aware Sensitive Triple Action Soaker

Aware Sensitive Prewash Stain Remover You will find low allergy, sensitive alternatives for all of your laundry needs.

They also make:

Aware Sensitive Multi-Surface Cleaner Aware Sensitive Shower Basin & Bath Cleaner (for general household cleaning)

Andrew Chaney, managing director of Aware Environmental, which also makes Australian favourite brands Orange Power and Actizyme, said his company was committed to providing Australians with greener and more sensitive alternatives to common household products.

“From the moment our Orange Power product was born from the orange fields of Mildura through to when we became the first company to cease using palm oil in our formulas, it’s always been our goal to offer Australians more sustainable and sensitive alternatives to mainstream products without compromising performance,” he said.

“You don’t need harsh chemicals to make products that have high performance, and the endorsement from Planet Ark and approval by Sensitive Choice® prove that our Aware Sensitive offering is high quality and high performing without impacting the environment or your family’s health.”

Aware Sensitive is Australian owned and made right here in our own backyard.

For more information visit www.awareenvironmental.com.au

PAGE 30

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Health & Nutrition

GLUTEN FREE

BIG savings on Australia’s best gluten free pasta range ORGRAN want to make sure products like our Rice & Corn Pasta range are available at everyday low prices to all gluten free Australians.

Why compromise on quality, texture and taste when the best gluten free pasta is made right here in Australia?

Previous RRP $3.30 New RRP $1.79

ORGRAN’S huge range of over 80 gluten free products is getting a fresh and delicious new look. In stores soon.

• Pastas • Baking mixes • Breakfast cereals

• Crispibreads • Biscuits • Snacks

For more information and delicious gluten free recipes visit:

www.orgran.com