Buy Australian Xmas 2014

ISSUE 8 . DECEMBER 2014

Make every day Australia Day

BUYAUSMAG.COM.AU

s a m t s i r h C M ake this s a m t s i r h C s e a Steggl with a Moroccan Style Barbecued Turkey

No Bake Cheesecake pg 5

See page 8 for details

co ee

Smashed Tropical Pavlova pg 22

Fr

Christmas Gift Packs to be WON!

py

pg 25

Bulla Whipping Cream whips quickly & holds longer for

Perfect Pavlovas

WHIPS IN LESS THAN SEC’S

90

Visit www.bulla.com.au for more inspiration.

CONTENTS

What’s inside your December edition?

RECIPE FROM GREECE. CHICKPEAS FROM BUNDABERG.

4 8

NEW PRODU C TS CHRIS T MA S GIFT PAC K COMPET IT I O N

11

FEA T URED PRODU C TS

18

NEW S

19

GREA T A US T RA LIA N BRA NDS Anchor Foods 160th Birthday

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RECI P E S L ay e r e d C h o c o l a t e C r a c k l e S l i c e V i c t o r i a n Te a - C a k e W i t h C h e r r y C r e a m F i ll in g S m a sh e d Tr o p i c a l P av l o v a S a l t e d C a r a m e l P av l o v a S umm e r B e r r y P av l o v a " C o o k a n d C a r v e " B u t t e r f l y L a mb L e g M o r o c c a n St y l e B a r b e c u e d Tur k e y B ox in g D ay B a g u e t t e s Duck Liver Pate for entree T h e g o ur m e t c h e e s e p l a t t e r

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HEA LT HY 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.

MADE REAL. MADE HERE. Visit EAT.LOVESHARE.COM.AU for recipes b using u y a u s tour r a l i alocally n m a g a zmade ine Hommus Dip.

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NEW PRODUCTS

N EW PRODUCTS What’s new on your supermarket shelf?

B e e r e nb ur g Exactly what you need on Boxing Day, a true all-rounder. With spicy notes reminiscent of Christmas mince pies, this specially crafted Boxing Day Chutney is the perfect accompaniment for all your turkey, pork or ham leftovers.

Guaranteed to smash all your Christmas leftovers for six, this chutney is so delicious you may even feel like cooking a new turkey and buying another ham just so you can use more of it.

Howzat!

Boxing Day Chutney 280g $ 4.90

Sha p e s n o w L ig h t a n d Cr isp y Arnott's Shapes have given us a savoury snack you can feel good about with the introduction of NEW Shapes Light & Crispy; the big Shapes flavour hit on Shapes lightest biscuit yet!

These moreish little morsels are perfect for summer social occasions, or a tasty munch in front of the TV. Shapes Light & Crispy come in four flavours, ensuring there's one to suit every flavour craving. Tasty Cheddar & Chives, Sweet Chili & Sour Cream, Balsamic Vinegar & Sea Salt and Honey BBQ Chicken.

So, now you can enjoy that unique Shapes flovour-hit that you love, with a light and crispy texture, 75% less saturated fat and no artificial flavours or colours...so good, even your conscience will love them. RRP $2.95

N e w P o p c o r n F lav o ur s Yarra Velley’s new Goody Goody Popcorn is really putting the enjoyment back into popcorn. Flavours include the ever popular tastes of Lightly Salted and Sweet n’ Salty, plus there is the on-trend Salted Caramel variety and the uniquely different savoury flavour of Butter Chicken.

Made in Australia from 100% Australian grown corn, all varieties are certified gluten free and proudly endorsed by Coeliac Australia.

They also contain no artificial colours or flavours and no preservatives.

RRP: $2.59 for the Lightly Salted variety and $3.29 for the other three varieties.

Available from leading independent supermarkets.

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Back by popular demand, Thomas Chipman® Blue Corn Chips are now even more flavoursome. Made from natural blue corn with the addition of quinoa, they taste absolutely delicious. But then, so too do the new Thomas Chipman Carrot & Flaxseed Corn Chips.

No wonder everyone loves Australia’s largest range of certified organic and gluten free chips, Thomas Chipman.

Give them a try and discover why.

P A G EChips 6 CorN

poTATo Chips

usmag.com.au VegeTABle Chips w w w . b u y awww.chipman.com.au

NEW PRODUCTS

A ll t h ing s ‘ Ra ng a’ As fine purveyors of all things ginger, Buderim Ginger will be unveiling a new look 250ml slimline can boutique beer this October. Crafted like no other, the non-alcoholic Buderim Ginger Beer will be made with only the freshest real Australian ginger and no artificial colours or flavours.

A tastebud ‘burst’ promises to take consumers away from everyday drudgery to where flavour is its own reward.

The ‘GingerNet’, an online portal has been started to celebrate all things ’ranga’ and will also act as the platform to introduce a national competition to find ‘Australia’s Hottest Ginger’ models, moustaches, beards and pets.

S a ni t a r ium laun ch e s U P&G O O a t s 2 G o New to the UP&GO range, Oats2Go is the only liquid breakfast on the market to contain a source of real wholegrain oats. It also has the protein, energy and fibre of a bowl of oats and skim milk, and is 99 per cent fat free, low GI and high in fibre as well as protein.

As our lives are getting even busier the average person allocates less than 10 minutes for breakfast on a typical weekday, and a third spending five minutes or less.

Oats2Go provides 50 per cent of the Recommended Dietary Intake (RDI) for calcium and does not contain artificial colours or added preservatives, and is available in Banana & Honey, Cocoa, Creamy Vanilla. RRP $4.99 www.facebook.com/UPandGOau

P i e B i t e s dr i v e sig ni f i c a n t g r o w t h New bite-sized pies from Patties, Patties Pie Bites, are proving a hit with consumers.

They only take 10 minutes to heat up and the 750g resealable packs contain 45 Pie Bites, making it easy to serve just the right amount, and store the remainder in the freezer, ready for next time.

Patties Pie Bites are available in three delicious flavours; beef, chicken and vegie curry.

RRP $9.99

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WIN

A C H R IS TMAS G I F T P ACK Subscribe to Buy Australian magazine for your chance to WIN one of our great Christmas Gift packs.

Its FREE to subscribe, simply go to:

www.buyausmag.com.au and enter your details and you will receive a digital copy of each issue of Buy Australian magazine directly to you inbox.

Each Gift Pack includes 8 great Australian made products: Rinoldi pasta Natures Organics Buderim Ginger Carmans Kurrajong Kitchen (2 products) Arnott’s Nerada Tea Freedom Foods Neha chutney

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SECTION

BIG savings on Australia’s best gluten free pasta range

Health & Nutrition

GLUTEN FREE

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?

See in store for great new price.

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

buyaustralianmagazine

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FEATURED PRODUCTS

FEA T U RE D PRODUCTS

G o o d T h ing s C o m e in Sm a ll P a ck a g e s!

We all know good things come in small packages - we just didn’t realise how good, until Maggie put her beautiful non-alcoholic Sparkling Ruby Cabernet into a 200ml piccolo bottle. With the very same bead of champagne and mouth feel of a good wine that we have come to know and love in its bigger sibling, the piccolo 3 pack is a delicious option for Summer barbecues, picnics, or tucked into an esky to enjoy at the beach - just add a straw!

You will find Sparkling Ruby Cabernet Piccolo’s at your local independent supermarket. www.maggiebeer.com.au

N e ha’s In dia n Insp ir e d I c e Cr e a m & Chu t n e y Ra ng e MasterChef’s Neha Sen loves matching amazing Indian flavours with fabulous Aussie ingredients to make Australian palates dance! In 2014 she launched her very own range of Neha’s Indian-Inspired ice creams & chutneys.

These amazing new products have already won 12 major food prizes, including the Best Australian Made 2014 Finalist award and gold & silver medals at the Royal Melbourne Fine Food Show and the South Australian Dairy Awards.

Ice Creams Cardamom; Spiced Orange Chocolate; Coconut, Lemon Myrtle& Macadamia Sorbets Fresh Ginger & Lime; Raspberry & Rose Frozen Yogurt Mango Honey Lassi Neha’s delicious and versatile chutneys are inspired by those produced by her Mum, Nana and Aunties for generations. Tomato, Pineapple, and Fig are the launch flavours for all sorts of home-cooked Aussie meals, from poached eggs to salads, BBQs to pizzas!

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NEWS

W H A T ’ S N E WS

Pr i c e Ma t ch P r o mis e As a local owned independent business, IGA has always taken great pride in being part of the community and offering our customers the convenience of shopping local.

And while we know that friendly service and local convenience are important, giving you great value for money is what keeps you coming back.

That’s why we’ve introduced IGA’s Price Match* We’ve reduced prices on 100s of everyday products to match the major national supermarket chains.

So now you won’t pay more to shop local on 100s of everyday products.

Stocking your favourite brands, supporting the community and now, reducing prices on hundreds of everyday products to match the major national supermarket chains, all adds up to more reasons to shop at IGA.

PRICE

MATCH PROMISE ON 100s OF EVERYDAY PRODUCTS

Ha la l C e r t i f i c a t i o n o n Fo o d We have received a number of letters from people asking if we will be putting the Muslim Halal logo on our food.

To acquire Halal certification, payment is required to the endorsing body and involves a number of site inspections of both our growers and processors in order to ensure that our practices comply with the conditions of Halal certification.

It is important to note that this does not reflect the quality of the food being processed or sold – it only means that the products are approved as being prepared in accordance with the traditions of the Muslim faith.

We are aware of an increasing number of large companies both in Australia and overseas, such as Kraft and Cadbury, who have obtained accreditation to use the Halal logo.

We don’t believe they have done this because of any religious commitment but rather for purely commercial reasons. Perhaps these large organisations can afford to do this.

While we have a choice however, we would prefer to avoid unnecessarily increasing the cost of our products in order to pay for Halal accreditation when this money would be better spent continuing to support important charitable causes where assistance is greatly needed.

B e t t a Fo o ds s o l d o f f sh o r e International investment company Re:Capital has announced it has purchased Australian confectionery manufacturer Betta Foods.

Established in 1954, Betta Foods 150 staff produce liquorice and marshmallow products under the Capricorn and Eskimo brands. The company also produces private label liquorice, marshmallow and ice cream cone products for Australia’s largest supermarkets and fast food groups. Re:Capital’s recently bought Ernest Hillier Chocolates Pty Ltd (Hillier’s Chocolates) in February 2014.

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NEWS

B ulla Aus t r a lia’s m o s t p o p ula r i c e cr e a m Bulla Australia is the country's most popular ice cream brand according to Roy Morgan Research The dairy treat remains a staple on many Australian grocery lists, with 73 per cent of Australian grocery buyers purchasing a tub or carton of ice cream at least once in the last 12 months.

RMR found that Bulla was the most popular ice cream brand, purchased by 20 per cent of grocery buyers in an average four weeks.

Peters, the market leader as recently as 2011, was in second place (17 per cent); ahead of Streets (12 per cent).

Bulla Dairy Foods is 100% Australian family owned and has been run by the same three families for five generations.

Streets is owned by the multi-national company Unilever.

Peters Ice Cream is now a subsidiary of European food firm R&R Ice Cream

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NEWS

C o ul d C o l e s a n d Wo o li e s b e f o r c e d t o s e ll s t o r e s?

The Australian Federal Government is considering a range of reforms that would strengthen competition laws and regulation, and may include divestiture of major retailers, as well as measures to make it easier to prove misuse of market power.

The Agricultural Competitiveness Green Paper puts forward a range of new proposals and policy suggestions.

Minister Joyce said the Paper suggested ways to reduce Commonwealth, State and Territory regulatory burden and to improve market competition by strengthening domestic competition laws.

Current competition laws generally seek to prevent the misuse of market power and allow for collective bargaining (including by farmers) in certain circumstances, to negotiate better deals.

This could also include the creation of a supermarket ombudsman with penalty powers and a mandatory code of conduct for supermarkets (across all commodities) backed by direct financial penalties and improvements to Country of Origin Labelling to ensure that consumers clearly understand the origin of their food.

The release of the Green Paper was welcomed by farmers and by AusVeg.

Green paper puts forward a range of new proposals & policies

NEWS

B ulla laun ch e s c o c o nu t f lav o ur e d f r oze n y o g hur t Bulla Dairy Foods (Bulla) has launched a new Coconut Flavoured Frozen Yoghurt in Australia, continuing what it called “the coconut craze”.

Featuring a creamy coconut flavoured centre and tropical fruit frozen yoghurt shell, Bulla’s new Coconut Flavoured Frozen Yoghurt is available in three flavours: mango, lime and pineapple.

Made with probiotic yoghurt and real fruit it is also 97 per cent fat free, gluten free and contains no artificial colours or flavours .

It is available in 8-packs at selected IGA stores.

Aus t r a lia n a c quisi t i o n o f G l o r ia J e a n’s Australia’s Retail Food Group has bought Gloria Jean’s global coffee operations.

The acquisition will transform RFG into a ‘global franchising powerhouse with 800 outlets established across 40 countries with 2400 associated businesses'.

RFG owns the Donut King, Brumby’s Bakery, Michel’s Patisserie, bb’s café, Esquires, The Coffee Guy, Café2U, Pizza Capers Gourmet Kitchen and Crust Gourmet Pizza franchise systems.

In addition, the Company is a significant wholesale coffee roaster, supplying existing Brand Systems and third party accounts under the Evolution Coffee Roasters Group, Caffe Coffee, Roasted Addiqtion and Barista’s Choice coffee brands.

Did you know Domino's Pizza is Australia owned?

Domino's was Australia’s first publicly-listed pizza company and has franchise brands in Australia, New Zealand, France, Belgium, The Netherlands and Japan. Across these six markets its franchisees currently operate over 1300 stores and sell over 90 million pizzas annually.

O n t h e o t h e r ha n d G o o db y e G o o dm a n Food manufacturing company Goodman Fielder has announced that the Foreign Investment Review Board has notified Wilmar International Limited (Wilmar) and First Pacific Company Limited (First Pacific) that it has no objection to the proposal from Wilmar and First Pacific to acquire 100 per cent of Goodman Fielder via a Scheme of Arrangement.

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NEWS

B u y Aus t r a lia n m a d e t h is C hr is t m a s The Australian Made Campaign is encouraging consumers to shop for Australian products and produce whenever possible this Christmas, reminding Aussies of the benefits of buying local.

“It’s a fantastic time of year to shop with local businesses for genuine Aussie products and produce,” Australian Made Campaign Chief Executive, Ian Harrison said.

“Our farmers and manufacturers are among the best in the world, our health and safety standards are some of the highest in the world, and there are so many great Aussie products to choose from.”

“Buying products from overseas retailers online might save you a few dollars if the exchange rate is good, but it could be a case of ‘good luck’ regarding warranties, returns policies and the right to a refund where a product is found to be defective,” he added.

“Australia's consumer laws won’t cover those purchases, so you can end up out of pocket, or worse.”

“It’s always worth taking a little bit of time to check labels. Look for the green-and-gold Australian Made, Australian Grown logo, so you know what you’re getting, and you can be sure it’s good value for money,” Mr Harrison said.

More than 2000 businesses are registered to use the logo on over 15,000 products across a wide range of categories. Shoppers seeking out Australian Made and Australian Grown products can look for the logo in-store or online, and search the online product directory at www. australianmade.com.au/products.

H o w a b o u t a n I G A Chr is t m a s!

We all love Christmas. Whether it’s picnicking at the beach, hosting a barbecue or having the whole family over for the big day – you’ll find everything you need at IGA. The aisles are packed with Christmas essentials, from puddings to pavlovas, glazed ham to turkey, salads to snacks. So make Christmas easy with IGA. The festive season is a great chance to catch up and celebrate with friends and family.

BBQs, picnics, full-blown party preparations or even when last minute guests arrive – your local IGA is just round the corner with everything you need.

Find out how to truss and roast the perfect turkey, glaze and score a sensational Christmas ham, or make a tasty brekkie trifle.

Quick, simple and delicious – have a go yourself and impress your guests this Christmas.

For recipes, videos and loads of amazing photos go to http://christmas.iga.com.au

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GREAT AUSTRALIAN BRANDS

A N C H O R F OODS 1 6 0 TH BI R THD AY

Anchor Foods was proud to be celebrating its 160th anniversary in November this year. The company has built its reputation on being a first-class supplier of food products for more than six generations.

Today the Anchor symbol remains a sure sign of old fashioned values and integrity.

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 initiative, 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 160 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. Over the years Anchor Foods acquired other iconic and famous Australian brands, such as Lighthouse, Lion, Spencers Spices.

Some of its most popular product range is the Lighthouse Special Purpose Flours which includes specially designed Bread & Pizza Plain Flour, Pasta Tipo “00” Plain Flour and Cake, Sponge & Steamed Bun Self-Raising Flour bringing the expert baker’s knowledge, to the everyday home baker.

Anchor Foods is staying true to high quality pantry essentials by always offering classic products with a contemporary twist such as the latest Consider - Lighthouse Quickbread which are quick and easy base mixes where home bakers can add everyday ingredients (such as ripe bananas, or cheese) to create the most delicious bread.

The company markets its innovative products nationally - catering to the needs of customers and educating home bakers and families to get creative in the kitchen. www.anchorfoods.com.au

1854 TO TODAY... buyaustralianmagazine

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C H R I S TM A S BAKING

L ay e r e d C h o c o la t e C r a ck l e S li c e Get busy with the kids in the kitchen and make these tasty Christmas delights to give as gifts to friends and family...or as a treat for yourself!

Recipe Rating: Easy Prep Time: 30 minutes Setting time: 25 minutes Servings: 16 to 20 Ingredients

Biscuit base 250g (1-packet) Chocolate ripple biscuits 100g Copha White chocolate crackle 60g (¼ cup) Copha 80g (¾ cup) White chocolate, chopped (not compound) 65g (½ cup) Icing sugar 25g (1 cup) Rice bubbles 30g (¼ cup) Milk powder 20g (1/3 cup) Desiccated coconut.

s a m t s i r h C y Tast treats

3. Mix melted Copha and biscuit crumbs together.

Then press biscuit mix into baking tray firmly, using the back of a spoon if necessary.

Put in the fridge to set for 10 to 15 minutes.

White chocolate crackle layer 1. In a large bowl, combine together white chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.

2. Add icing sugar, rice bubbles, milk powder and coconut to the bowl. Stir to combine.

3. Pour crackle mix over the biscuit base and spread evenly. Put back in the fridge to set.

Dark chocolate crackle layer 1. In a large bowl combine dark chocolate and Copha.

Place over a pot of lightly simmering water. Stir occasionally until melted.

Remove from heat.

2. Add icing sugar, rice bubbles, milk powder and coconut to the bowl. Stir to combine. Pour dark chocolate crackle mix over white chocolate layer and biscuit base and spread evenly. Put back in the fridge to set.

Assembly • Once set, slice crackle into 16 to 20 squares.

• Crackle slices can be stored in an airtight container in the fridge for up to 4 days.

Dark chocolate crackle 60g (¼ cup) Copha 80g (¾ cup) Dark cooking chocolate (chopped) 65g (½ cup) Icing sugar 25g (1 cup) Rice bubbles 2tbsp Cocoa powder 20g (1/3 cup) Desiccated coconut Method Biscuit base 1. Grease and line with baking paper a 25cm x 16cm x 2 ½cm (10in x 6in x 1in) baking tray. Make sure the paper has a 2cm overhang.

2. Melt Copha in microwave on high or in saucepan until fully melted. Using a food processor, crush biscuits until they resemble fine breadcrumbs.

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RECIPES

V i c t o r ia n Te a- C a ke W i t h C h e r r y C r e a m F illing Ideal as the centrepiece at the Christmas table, this sweet Victorian teacake tastes as good as it looks!

Recipe rating: Medium Preparation time: 30 minutes Baking time: 30 minutes Garnishing time: 30 minutes Servings: 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

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.

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.

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

Place the bottom sponge on a serving plate.

• Spread blackberry conserve evenly over the base, followed by cherry cream filling. Place the top cake layer on top of your filling layer.

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

• Can be stored in fridge for up to 3 days.

Cherry Cream Filling 180ml (¾ cup) Thickened cream 3 tbsp Icing sugar, plus extra for dusting ¼ cup Blackberry conserve (seedless) 1 ½ cup of fresh or preserved cherries (pitted) ½ cup of raspberries

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Cherry Cream Filling Using an electric mixer, whip cream and icing sugar together until soft peaks form. Fold pitted cherries through the cream.

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S a l t e d C a r a m e l P av l o v a Recipe Rating: Medium Prep Time: 30 minutes Servings: 8 Ingredients 300ml Bulla Whipping Cream Store bought Pavlova Base

Salted Caramel 300ml Bulla Cooking Cream (at room temperature) 2 1/2 cups caster sugar 1/2 cup water 1tsp sea salt flakes

S m a sh e d Tr o p i c a l P av l o v a Recipe Rating: Easy Prep Time: 10 minutes Servings: 8 Ingredients 300ml Bulla Whipping Cream Store bought Pavlova Base 2 cups mixed tropical fruit 8 serving glasses

Method 1. Remove store bought Pavlova base from box.

2. Smash the pavlova base and break up into 8 individual serves.

3. Using a clean mixing bowl, whip the Bulla Whipping Cream for 90 seconds.

4. Layer the pavlova, cream and tropical fruit into individual glasses.

5. Top with more tropical fruit to finish.

Caramel Shards 1 cup caster sugar 1/4 cup water Method 1. Remove store bought Pavlova base from box.

2. To make the caramel, combine sugar and half a cup of water in a saucepan over a low heat, stirring until the sugar dissolves.

3. Then turn the heat up to medium and cook without stirring for 8-10 minutes, occasionally brushing down the sides of the pan with a damp pastry brush, until a golden caramel forms.

4. Remove the pan from the heat and pour in some Bulla Cooking Cream. Be careful as the mixture will bubble, then seize.

5. Return the pan to low heat, add salt to taste, and cook, stirring for another couple of minutes until smooth.

6. Using a clean mixing bowl, whip the Bulla Whipping Cream for 90 seconds.

7. Then spread cream over the pavlova base and drizzle salted caramel over the top.

8. For Caramel Shards - Stir water and sugar in a saucepan over low heat until the sugar dissolves. Increase heat to high.

9. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush. Bring to boil.

10. Cook until the mixture is a rich golden colour - don’t let it burn. Remove from heat the residual heat continues to colour toffee.

11. Drizzle over baking paper and leave to cool and harden.

12. Break into pieces and place on top of pavlova to finish.

S umm e r B e r r y P av l o v a Recipe Rating: Easy Prep Time: 10 minutes Servings: 8 Ingredients 300ml Bulla Whipping Cream Store bought Pavlova Base 2 cups mixed summer berries

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Method 1. Remove store bought Pavlova base from box.

2. Using a clean mixing bowl, whip the Bulla Whipping Cream for 90 seconds.

3. Then spread cream over the pavlova base & scatter berries to finish.

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" C o o k a n d C a r v e " B u t t e r f l y L a mb L e g

You'll need: 1 Thomas Farms Butterfly Lamb Leg (flavour of your choice Plain, Rosemary Lime & Mint, Lemon Garlic & Oregano) 5 tablespoons olive oil 6 baby potatoes 10 brussels sprouts 6 baby carrots Method 1. Preheat oven to 180째 C 2. Remove leg from packaging 3. Place in a roasting tray and position in the centre of the oven 4. Cook for 30-35 minutes 5. M eanwhile steam vegetables for 5 minutes 6. Skewer the lamb to test if cooked in the centre

Carving Remove lamb from the oven and place on a large serving platter, cover with foil and rest for 10 minutes. Use a large fork and carving knife, slicing across the roast, at a thickness of your choice.

Serve with spring vegetables and leftover pan juices for the perfect spring/summer meal.

RECIPES

M o r o c c a n St y l e B a r b e c u e d Tur ke y Preparation time: 40 minutes Cooking time: 3.5 – 4.5 hours (plus resting time) Serves: 6 – 10 (depending on turkey size) Ingredients

1 Steggles turkey ¼ cup honey 5 small lemons, halved 2 tablespoons dukkah bay leaves, to garnish Stuffing 1½ cups chicken stock 1¼ cups instant couscous ¼ cup olive oil 1 large red onion, finely chopped 1½ teaspoons Moroccan seasoning ¾ cup chopped pitted dried dates ½ cup coarsely chopped parsley leaves ½ cup coarsely chopped coriander leaves 1/3 cup toasted pinenuts 1 egg, lightly beaten Method 1. Remove turkey from refrigerator 1 hour before roasting. Heat a hooded barbeque, hood closed, using indirect heat on medium setting.

2. Remove neck from inside turkey. Pat turkey dry, inside and out, with paper towel.

3. Make stuffing. Place stock in a medium saucepan and bring to boil. Remove from heat. Stir in couscous, then cover and stand for 10 minutes. Fluff grains with a fork. Meanwhile, heat half the oil in small frying pan and cook onion until soft, stirring occasionally.

Stir Moroccan seasoning, dates, parsley, coriander, pinenuts, onion and remaining oil through couscous. Stir in egg.

4. Loosely fill turkey with about two- thirds of the stuffing (this will depend

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on size of the turkey). Do not overstuff, as stuffing will swell. Close rear cavity with metal skewers. Tie legs together with kitchen string. Bend wings back and tuck under turkey.

Place in a large roasting pan. Cover completely with a foil tent. Place in the centre of the barbecue and roast, hood closed.

5. P lace remaining stuffing in a greased dish and cover with foil. This can be cooked in a baking dish to serve with meal.

6. 40 minutes before the end of cooking time, open hood and remove foil. Cover ends of turkey legs with foil to prevent burning. Brush turkey with 1 tablespoon honey. Place lemon halves around the turkey and close hood.

Continue cooking for 40 minutes. Brush turkey with honey twice during this time. If the turkey appears to brown too quickly, loosely cover with foil.

7. 5 minutes before the end of cooking time sprinkle turkey with dukkah. Test the turkey is cooked by piercing the thickest part of the thigh – between the thigh and breast. The juices should run clear.

If the juices are pink, cover turkey with foil and continue to barbecue until cooked.

8. Remove the turkey from the barbecue and cover loosely with foil for 20 minutes. Place extra stuffing on barbecue and cook with hood closed for 20 minutes. Remove turkey to a platter, reserving pan juices. Place lemons and bay leaves around turkey. Carve and serve with extra stuffing and pan juices.

Notes Moroccan seasoning is available in the spice section of most supermarkets and delicatessens.

This recipe can be adapted for oven roasting. Simply follow the same directions, but roast on the lowest shelf in a 180° C (fan forced) preheated oven.

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RECIPES

B ox ing D ay B a g u e t t e s These are fantastic for Boxing Day picnics or a casual lunch at home, in the garden, by the pool, or in front of a certain sporting event.

The key thing here is the chutney of course, and to get hold of a really nice crusty baguette. Not always easy on Boxing Day I know, so maybe stock up in advance and freeze one, then defrost gently.

In this case, I'd serve the baguettes warm. If you have leftover turkey or ham, lucky you! Just swap this in for the chicken breast.

Recipe Rating: Easy Prep Time: 10 mins (plus marinating time) Cook Time: 10 minutes Serves: 4

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Ingredients 400g free-range chicken breast 2 cloves garlic, crushed Zest of one lemon 2 tbsp oregano leaves, roughly chopped 1 punnet cherry tomatoes, halved 1 zucchini, peeled horizontally 2 corn cobs 1 crusty baguette 1 cup baby spinach leaves 1 x jar Beerenberg Boxing Day Chutney

Method 1. Slice the chicken breast into strips about 1cm thick, then place in a large ceramic or non-reactive bowl. Drizzle with a little olive oil, then add the garlic, lemon zest and oregano and season to taste. Toss well then set aside to marinate in the fridge for at least 30 minutes but preferably a couple of hours.

2. Preheat a frying pan on medium-high and add a little more olive oil, then cook the chicken in batches, until golden and cooked through. Transfer chicken to a plate, cover with foil then add a touch more oil if necessary and throw the tomatoes and zucchini into the pan. Cook, tossing often, for a few minutes

then add this mixture to the chicken. Meanwhile, bring a small saucepan of water to the boil and cook the corn cobs for 4 minutes. Remove from heat then slice kernels from the cobs and add to the chicken mixture. Toss gently.

3. To assemble the baguette, slice horizontally across the whole bread stick, start with a layer of baby spinach, then spoon in the warm chicken mixture and finish with a nice and generous drizzle of the Beerenberg Boxing Day Chutney. Tie with string a few times along the baguette, just to keep everything together, then pack in your basket; or take to the table and cut into portions just before serving.

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IT’S BERRY, BERRY, BERRY SURPRISING

We all enjoy surprises. And Jalna Pure Yoghourt and Fruit is full of surprises. For a start it’s made with Sweet and Creamy Greek Yoghourt on top of a layer of delicious fruit - with no added cane sugar.

In fact nothing artifical at all. And like all our yoghourts they’re crafted the traditional pot-set way with all natural ingredients and milk from our Goulburn Valley farms. Jalna Pure Yoghourt and Fruit.

Available at your local supermarket. It’s berr y, berr y, berr y surprising.

A little pot of purity Australian Family Owned

RECIPES

D u ck L i v e r P a t e f o r e n t r e e http://iga.com.au/christmas/duck-liver-pate/ Ingredients 250g fresh duck (or chicken) livers, cleaned 150g butter 3 large shallots, peeled and finely chopped 3 cloves of garlic, peeled crushed Salt freshly ground black pepper 100ml port 100ml red wine 100ml medium sherry Method 1. When making duck (or chicken) pate, make sure to buy fresh livers and clean them thoroughly – removing the sinew and any discoloured patches.

2. Cooking the Livers: Season the livers generously with salt and pepper. Heat some butter in a frying pan and fry the livers for roughly 5 minutes, turning them

as they are cooking and keeping them pink.

3. Cooking the shallots and garlic: Remove the livers from the pan and add some more butter to cook the shallots and garlic for a few minutes. Be careful that they don’t burn or colourise too much.

4. Add the alcohol to the saucepan and simmer until it has reduced to about a tablespoon.

5. Remove the pan from the heat and add the rest of the butter along with the livers before blending in a food processor until smooth and creamy.

6. Season to taste and store in the fridge.

Serve together with some fresh crusty bread or crackers for the perfect holiday party dish.

T h e g o ur m e t ch e e s e p la t t e r Ingredients Cheese to select from 1 round of creamy brie or camembert 150 g blue cheese (Optional) 150 g sharp cheddar 100 g ashed goat or sheep chevre 200 g soft washed rind 150 g firm blue 150 g peppered cheese

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Tip: 1. Buy the best cheeses you can afford; the ideal rule is about 25g of each cheese per person, for real cheese lovers you may want to go a little more.

2. Avoid having too many cheeses as they may clash in flavours; make a selection of your favourites 3. Garnish your soft cheese with slices of blood orange, tangerine, fresh figs grapes combined with herbs such as rosemary, thyme, sage and honey. Fresh grapes, apples and pears not only compliment the cheese but also offer a palate cleanse between different cheese types.

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H EALTHY L IVIN G Ke y f o o d t r e n ds f o r Aus t r a lia in 2 0 15 Researcher Mintel has predicted that 2015 would see a continued “huge” interest in superfoods and more ‘alternative’ diets and lifestyles.

Predictions are that cauliflower, brussel sprouts and amaranth will become some of the most in-demand superfoods for 2015 while new lifestyles and diets such as Paleo, Vegan, Organic, Raw, Dukin and Atkins will remain popular.

Consumers buying the latest superfoods are leading to world shortages of foods including kale and quinoa.

In 2015 consumers will increasingly seek out ‘natural’ options and local seasonal produce will only become more popular.

This is being reflected in product marketing.

According to Mintel research, all natural product claims in new products have increased from 4 per cent to 8 per cent over the last 5 years.

Almond sales have been huge for milk while new grain milks including quinoa, coconut and blends of different nuts and seeds are also increasing in popularity.

According to Ms Barnett, the percentage of products with vegan and no animal ingredients claims have doubled, from 3 per cent in 2009 to 6 per cent in 2014. Conversely, vegetarian claims have increased at a similar rate, increasing from 4 per cent to 9 per cent in the last 5 years.

Consumers will be buying less packaged foods, will demand more organic produce for a reasonable price.

“Reduction of chemicals and additives is crucial, and the use of processes such as cold pressed and raw food will be more in demand,” she said.

Ms Barnett said detoxing, and in particular juice detoxes, had been increasing in popularity .

Quitting sugar is the latest popular fad around the world, and it is particularly strong in Australia. This trend is driving increased interest in natural sweeteners like stevia.

C o c o nu t o il h e a l t h c la ims ‘d o n’ t s t a ck up’ Coconut oil health claims ‘don’t stack up’, New Zealand Heart Foundation The NZ Heart Foundation is advising Kiwis to continue using unsaturated plant oils rather than switching to coconut oil as their main cooking oil.

Coconut oil has recently gained popularity as a result of heavy marketing in both the US and Australasia. The NZ Heart Foundation said there was “widespread misinformation about the health benefits of coconut oil, with claims of it being a ‘superfood’”.

“Traditionally, coconut oil hasn’t been recommended because it is extremely high in saturated fat,” Researcher Dr Laurence Eyres said. “This advice remains, despite the large number of marketing claims to the contrary,” He says switching to coconut oil was “likely to lead to less favourable lipid profiles and potential increased risk of coronary heart disease”.

“Consumers who are using a lot of coconut oil due to the current fad would be well advised to either limit its use, or to blend in some unsaturated cold-pressed oil such as olive, avocado or canola oil,” Dr Eyres said.

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HEALTH

N e w clu e in c o e lia c dis e a s e p uz zl e : C aus e o f o a t t ox i c i t y e x p la in e d Researchers, from the Walter and Eliza Hall Institute and Monash University have identified the key components in oats that trigger an immune response in some people with coeliac disease.

They said the findings, published in November 2014 in the Journal of Autoimmunity, may lead to better tests for oat toxicity, and have implications for new treatments being developed for coeliac disease.

Coeliac disease in Australia As many as one in 60 women and one in 80 men in Australia have coeliac disease.

People with coeliac disease must adhere to a lifelong gluten free diet that excludes wheat, barley and rye.

The question of whether oats are toxic for people with coeliac disease is controversial, but because oats contain proteins, called avenins, that are similar to gluten, oats are excluded from the gluten-free diet in Australia.

The Melbourne researchers revealed that oat consumption triggered an immune response in eight per cent of the 73 participants with coeliac disease.

The study showed oats were well tolerated by most people with coeliac disease, but in a 8% of people oat consumption could trigger immune responses.

President of Coeliac Australia, Mr Tom McLeod, said the good health of people with coeliac disease depended on strict removal of dietary gluten.

“Coeliac disease is not a dietary fad, but a serious health condition,” Mr The research was supported by Coeliac Australia, the Australian National Health and Medical Research Council, BTG International plc, ImmusanT Inc. and the Victorian Government.

N e g a t i v e a t t i t u d e t o w a r ds sug a r The backlash against sugar has changed consumer attitudes is effecting global markets,.

A Euromonitor report found the negative attitude towards sugar was driving consumers to make a conscious effort to either reduce their sweet food and drink intake, or eschew sugar completely.

It found 42 per cent of consumers seek out food labels with limited or no added sugar.

“Sugar is now seen as a health risk by most, and as toxic as tobacco by some,” a spokesman said.

In February, Mexico introduced a ground breaking tax on sugar-sweetened beverages.

G r o w t h f o c us o n ‘Junk ’ f o o d a n d c ig a r e t t e s Fairfax Media claims consumers are spending $17 nillion a year on ‘Junk’ food and cigarettes.

According to the Fairfax report of the data, Australians spend 10 per cent of the annual grocery bill on cigarettes, and one in every five dollars spent at supermarkets goes towards cigarettes or junk’ food.

Raw meat, fresh fruit and vegetables contributed $28 billion of the $85 billion market in the 2013-14 financial year.

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