Kosher Kontact Rosh Hashanah 2021 by kosheraustralia

‫בס”ד‬

‫ תשרי תשפ"ב‬/‫אלול תשפ"א‬ AUGUST/SEPTEMBER 2021

Kontact e u s s I l Specia ‫ראש השנה‬ Kosher product and company updates, alerts & warnings, product features and recipes.

Rabbinic Administrator Rabbi Mordechai Gutnick, AM General Manager Mr Yankel Wajsbort Operations Manager Mr Mordi Joseph Customer Relationship Administrator Mr Naftoli Biber Rabbinic Coordinator Rabbi Menachem Sabbach Accounts Department Mr Yisrael (Eli) Paneth

a i l a r t s u A r Koshe

proudly presents the Rosh Hashana edition of the Kosher Kontact magazine. We created this special edition in anticipation of the upcoming Yamim Tovim and to celebrate this exciting time of the year. In this month’s issue, you will ﬁnd the latest updates and changes to the Kosher Australia Food Guide including alerts, warnings and changes in product status.

Rabbinic Field Representative Mrs Rose Mehlman

Tishrei really is the perfect time to get creative in the kitchen by cooking and experimenting with different foods. Inside, we have included some of our favourite recipes inspired by the simanim and symbolic foods of Rosh Hashana. In addition, to help bring new flavours and variety to your Yom Tov table, we have a wide range of kosher product features with both newly certified products as well as some of your old favourites.

Rabbinic Field Representative Mr Adam Ruschinek

Enjoy this special issue and have fun creating new and exciting Yom Tov dishes!

Chief Chemist Rabbi Kasriel Oliver Rabbinic Field Representative Rabbi Yossi Herbst Rabbinic Field Representative Mr Mordechai Hoenders

Industrial Supervision Support Mr Pesachya Adelist Database Administrator Dina Wajsbort

Nechama Ruschinek Magazine Editor

Marketing and Social Media Manager Nechama Ruschinek

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CONTENTS

OUR ROSH HASHANA EDITION IS PACKED WITH RECIPES AND KOSHER PRODUCT FEATURES TO TAKE YOUR YOM TOV COOKING TO THE NEXT LEVEL. PLUS, YOU WILL FIND ALL THE LATEST UPDATES AND CHANGES TO THE KOSHER AUSTRALIA FOOD GUIDE.

CATERERS, MENUS, FOR HIRE

KAFG CHANGES

4Me Gluten Free ................................... 34-35 Glazed Gluten Free Patisserie .................... 8-9 Kosher Meals On Wheels ............................ 18 Niﬂa Kosher Catering.................................. 29 Sassoon Yehuda Synagogue .................. 60-61 Simba’s Party Hire ........................................37 Smash Cake Melbourne by Naughty Nush .......................................64-65

See the latest changes to the Kosher Australia Food Guide ............................................... 4-7

PRODUCT FEATURES

By: Rabbi Mordechai Gutnick AM, Rabbinic Administrator, Kosher Australia

Blue Mountains Creamery ............................11 Byron Bay Muesli ................................... 24-25 Chevra Honey ............................................ 30 Cobram Estate ............................................. 31 Coco Soul ...............................................10,58 Elato ......................................................42-43 Geelong Dairy ............................................ 53 Green’s ....................................................... 20 Kﬁbre ........................................................... 51 KM Foods ................................................... 56 Kyvalley Farms ............................................ 38 Henry Langdon .......................................... 28 Loving Earth ................................................ 45 Lowan ......................................................... 68 Melrose Health ........................................... 46 Mount Zero Olives ..................................... 69 Ollie’s Kitchen ............................................ 50 Orgran ........................................................ 44 Pure Life Bakery ...........................................57 Really Juice Squeezed ................................ 49 Simply Wize ................................................ 21 Simped Foods..............................................19 Stoney Creek Oil ........................................ 39 Trentham Tucker ......................................... 36 True Organic ............................................... 47 Two Bays Brewing Co ............................ 26,59

By: Adam Ruschinek, Rabbinic Field Representative

(*) Next to a product indicates that it must be Kosher certiﬁed.

KOSHER ARTICLES Apple Dipped in Honey - Is that a kosher custom? ..12-15 Kashering Misconceptions ...................................... 54-55 Kosher Consumers are a Key Piece in the Kashrus Puzzle..27 By: Yankel Wajsbort, Kosher Australia General Manager

OMG! Donuts Press Release .......................................... 73 Spotlight On............................................................ 66-67 Naftoli Biber, Customer Relationship Administrator

Vegetable Checking Guide ..................................... 40-41 By: Rabbi Menachem Sabbach, Rabbinic Coordinator

RECIPES Chicken with Figs and Grapes ............... 16-17 By: Aberdeen’s Kitchen Gluten Free Honey Cake ........................... 52 By: Well & Good Leek and Mushroom Galette.................70-71 By: Hip Foodie Mom Roasted Carrots with Herb Chutney .... 32-33 By: Ministry of Curry Tofu Buddha Bowl ..................................... 48 By: Nutrisoy Tofu Parma ............................................62-63 By: Nutrisoy Warm Potato, Celery and Soft Boiled Eggs with Rainbow Trout Caviar................. 22-23 By: Yarra Valley Caviar

KOSHER KONTACT – ELLUL/TISHREI 5781/2 – AUGUST/SEPTEMBER 2021 A PUBLICATION OF KOSHER AUSTRALIA PTY LTD Registered with Australia Post for Transmission by print post Supplement to Kosher Australia Food Guide Instructions

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ALCOHOLIC BEVERAGES (Pg.38) LIQUEUR Tia Maria Cold Brew Coffee Liqueur with Vanilla and 100% Arabica5

AUG/SEPT 2021

CAKE MIXES (Pg.129) FG ROBERTS *Bunbury's Biscuit Mix *Mabel's Natural Chocolate Cake Mix *OZ Donut Mix GREEN’S *Choc mud cake *Classic banana bread *Classic chocolate cake *Classic vanilla cupcake *Delicious Chocolate Brownie *Moist date loaf OMG! DECADENT DONUTS *Vegan and Gluten Free Cake Mix *Vegan and Gluten Free Cookie Mix *Vegan and Gluten Free Donut Mix *Vegan and Gluten Free Muffin Mix *Vegan and Gluten Free Pancake Mix *Vegan and Gluten Free Waffle Mix

BABY FORMULA (Pg.86) APTAMIL AllerPro SYNEO 1 AllerPro SYNEO 2 AllerPro SYNEO 3 Gold+ 1 Sachets Gold+ 2 Sachets Gold+ 3 Sachets Gold+ Colic & Constipation Gold+ Lactose Intolerance Gold+ Pepti Junior Gold+ Reflux Prosyneo Sensitive BELLAMY’S ORGANIC Organic Step 1 Infant Formula Organic Step 2 Follow-On Formula Organic Step 3 Toddler Milk Drink KARICARE Follow On Formula 6-12 Months Sachets Infant Formula 0-6 Months Sachets Toddler Milk Drink 12+ Months Sachets NEOCATE Junior Unflavoured

AUG/SEPT 2021 D D D D D D D D D D D

Only when prescribed. Only when prescribed. Only when prescribed.

AUG/SEPT 2021

Donuts only approved (NOT MEHADRIN) from licensees displaying a Kosher Australia letter of approval specific to that location.

BISCUITS AND CRACKERS (Pg.99)

*Beet-A-Licious Donut *Berry Sinful - Raspberry, Chilli, Chocolate Donut *Cacao Delish Donut *Choc Mint Bliss Donut *Cinnamon Donut *Coffee Coffee Yum Yum Donut *Dusty Queen - Cinnamon and Orange Donuts *Eve’s Undoing - Apple and Nutmeg Donuts *Luscious Lemon - Lemons, Poppy Seeds Donut *Pine Lime Burst Donut *Spicy Ranga Donut *Strawberry Patch - Strawberry and Vanilla Donut *Toast My Berry - Raspberry and Toasted Coconut Donut

AUG/SEPT 2021 Made in Thailand Must state 'Made in Thailand'

BREAD & BAGELS (Pg.109)

AUG/SEPT 2021

ALPINE BREADS *Spelt Rolls Pkt 4 P# *Low Carb Rolls Pkt 4 P# WILD ALPINE ARTISAN BREADS (FROZEN PARBAKED) *Spelt Hot Cross Buns P# *Hemp P# ZELDA BAKERY *Bagels P# *Breads P# *Cookies and Biscuits D# *Focaccia (with cheese) D# *Focaccia (without cheese) P# *Pastries D# *Pretzels DE *Vegan Babka DE

Pas Yisroel

P P P P P P P P P P P P P

DRINKING CHOCOLATE (Pg.225)

Pas Yisroel

TEA DROP *Artisan Drinking Chocolate

AUG/SEPT 2021 P#

EGGS (Pg.228) FARM PRIDE *(Free Range) Egg yolk powder *(Free Range) Whole Egg Powder *Finest Hard Boiled Eggs Kosher 2.5kg x 4 (HF100KO) *Pasteurised (Free Range) Egg White *Pasteurised (Free Range) Egg White Mix *Pasteurised (Free Range) Egg Yolk *Pasteurised (Free Range) Sugared Egg Yolk *Pasteurised (Free Range) Whole Egg *Pasteurised 10% Salted (Free Range) Egg Yolk

YARRA VALLEY CAVIAR *Buckwheat Blini Kit

P# P# P# P# P# P#

OMG! DECADENT DONUTS

BREAD MIXES (Pg.125)

P# P# P# P# P# P#

CAKES, PIES (Pg.132)

D D D

P# P#

P# P# P#

D D D

SAKATA *Stars Rice Crackers *Wholegrain Original Rice Crackers

AUG/SEPT 2021

AUG/SEPT 2021 P#

AUG/SEPT 2021 P# P# P# P# P# P# P# P# P#

BUTTER (Pg.127) TRUE ORGANIC *Australian Organic Unsalted Butter *Australian Organic Salted Butter

# = Mehadrin, * = KAust Certified, ‘KAust’ in Right Column = Product Requires KAust Logo, NK = Not Kosher Under Kosher Australia Standards, D = Dairy, P = Pareve, F = Meat, DE = Dairy Equipment, FE = Meat Equipment, D# = Dairy Cholov Yisroel, Superscript next to brand/product name = see pg.28 of Kosher Australia Food Guide.

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CEREALS & GRAINS (Pg.128) ALDI *Organic Quick Oats 500g *Organic Rolled Oats 500g ANCHOR *Classic Toasted Muesli COMMUNITY CO *Natural Muesli *Quick Oats Creamy Honey Sachets *Quick Oat sachets *Quick Oats *Rolled Oats ESKAL DELI *Multigrain Muesli *Natural Goji Muesli *Superfood Muesli FAIRPRICE *Instant Oats 800g *Rolled Oats 1kg HARVEST FIELDS *Rolled Oats 1kg HERITAGE MILL *Salted Caramel Hazelnut Cluster MACRO (WOOLWORTHS) *5 Grain Porridge

AUG/SEPT 2021

AJITAS *Vege Chips Chilli *Vege Chips Deli Crisps Turmeric & Cheese *Vege Rice Crackers Chicken *Vege Rice Crackers Honey Soy *Vege Rice Crackers Tasty Cheese

P# P# P# P# D P# P# P#

DIPS (Pg.220)

P# P# P# P# P# P# DE P#

CHEESE & CHEESE SUBSTITUTES (Pg.157) AUG/SEPT 2021 P# P#

CHOCOLATES & CONFECTIONERY (Pg.169 AUG/SEPT 2021 KM FOODS *White Chocolate - Just White P# *M!lk Chocolate - Just Creamy P# *Caramel Chocolate - Just Caramel P# LOVING EARTH *Almond Crunch Chocolate P# *Cream and Cookies P# *Dirty Rose P# *Double Hazey P# *Hazelnut Filled Eggs P# *Nutfilled BonBon P# *Raspberry BonBon P# *Tropical BonBon P# *Two Tone P# *White Chocolate P# MARS *Mars Raspberry Smash D PANA ORGANIC *Dark Seventy% 80% P# SMASH CAKE MELBOURNE BY NAUGHTY NUSH *Chocolate Smash Cake - Dairy P# *Chocolate Smash Cake - Pareve D *Lollipops P# *Honeycomb P# TIC TAC7 Mint Rush P#

P# P# P# P# P#

AUG/SEPT 2021 KAust KAust KAust KAust KAust

BLUE MOUNTAINS CREAMERY * Chilli and Chive Chevre Style Cashew Cheese 120g * Dill Chevre Style Cashew Cheese 120g

CORN CAKES & RICE CAKES (Pg.209)

BYRON CHILLED *Fermented Chilli Dip - Green 150g *Fermented Chilli Dip - Hot 150g *Fermented Chilli Dip - Mild 150g OBELA *Sweet Potato Hommus 220g ONEG *Amba *Corn & Mushroom Mayo Salad *Green Schug *Purple Cabbage in Mayo *Red Schug *Tabbouleh TAHINI NERI *Green Harissa *Red Harissa ZOHARA’S *‘Loaded’ Green Tahini Dip *Cabbage and Carrot Salad *Curried Egg Dip *Eggplant Dip *Fine Hommous Dip *Iraqi style Tahini Dip *Mr. Joe's Zchug *Original Tahini Dip *Potato Salad *Salsa Dip *Spicy Carrot Salad *Tabouleh Salad *Zucchini Salad

AUG/SEPT 2021 P# P# P#

KAust KAust KAust

KAust

P# P# P# P# P# P#

KAust KAust KAust KAust KAust KAust

P# P#

KAust KAust

P# P# P# P# P# P# P# P# P# P# P# P# P#

KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust

FISH (CAVIAR) (Pg.231) YARRA VALLEY CAVIAR *Smoked Rainbow Trout Pearls *Smoked Atlantic Salmon Roe

AUG/SEPT 2021 P# P#

FISH (SMOKED) (Pg.239) Product of Australia

KAust KAust KAust KAust Sold ONLY in Hong Kong

COLES *Tasmanian Cold Smoked Salmon 75g, 150g, 250g, 500g *Tasmanian Smoked Trout 150g HUON *Premium Tasmanian Wood Roasted Salmon Blackened Spice 150g *Reserve Blackened Spice Tasmanian Wood Roasted Ocean Trout 175g and 250g *Salmon to Go - Deli Bites Blackened Spice Wood Roasted Tasmanian Hot Smoked Salmon 250g

AUG/SEPT 2021 P#

KAust, Supplier A1233-

KAust

© 2021, Kosher Australia – 2021 # = Mehadrin, * = KAust Certified, ‘KAust’ in Right Column = Product Requires KAust Logo, NK = Not Kosher Under Kosher Australia Standards, D = Dairy, P = Pareve, F = Meat, DE = Dairy Equipment, FE = Meat Equipment, D# = Dairy Cholov Yisroel, Superscript next to brand/product name = see pg.28 of Kosher Australia Food Guide.

FOOD ESTABLISHMENTS (Pg.249) NERI’S HUMMUS BAR 937 Centre Road, Bentleigh East 3165 RUSTICO PIZZA AND PASTA 55A Kooyong Rd, Caulfield North VIC 3161

AUG/SEPT 2021

MAYONNAISE & DRESSINGS (Pg.352) ESKAL DELI *Asian Dressing *Balsamic Dressing *Balsamic Dressing - Low FODMAP *Balsamic Dressing - Low FODMAP *Classic Italian Dressing *Classic Italian Dressing *Lemon & Herb Dressing *Oil Free Balsamic Dressing *Oil Free Italian Dressing *Oil Free Italian Dressing - Low FODMAP *Poppyseed Dressing *Seeded Mustard Dressing *Sweet Chilli Dressing

P# D#

FRUIT (TINNED) (Pg.277)

AUG/SEPT 2021

WOOLWORTHS Peach Slices in Syrup32

Product of South Africa. Must list 84021001 next to barcode.

HEALTH FOODS, etc (Pg.288) BIOCEUTICALS D3 Drops Forte SEACRET *HydroFX Capsules SPA TONE10 Apple Sachets

AUG/SEPT 2021 P

MILK & MILK PRODUCTS (P.365)

COLES *Lite Milk - 1L, 2L, 3L *White Whole Milk - 1L, 2L, 3L DAIRY CHOICE *Lite Milk - 2L *White Whole Milk - 2L, 3L DAIRY FARMERS *Bone Active Milk *Gut Active Milk GEELONG DAIRY *Full Cream Milk *Light Milk KYVALLEY *Full Cream Milk *Reduced Milk PURA *White Whole Milk - 600ml, 1L, 2L, 3L WOOLWORTHS *White Whole Milk - 1L, 2L, 3L WOOLWORTHS SELECT *Lite Milk - 1L, 2L, 3L ZYMIL UHT Full Fat

HONEY (Pg.300)

AUG/SEPT 2021 P# P# P# P# P# P# P#

KAust KAust KAust KAust

JAMS & SPREADS (Pg.321) COLES *Almond Butter PANA ORGANIC *Mint Dark Chocolate Spread 200g *Blood Orange Dark Chocolate Spread 200g

AUG/SEPT 2021 P#

Supplier A0833 or DA0618P

P# P#

D D D D D D D D D D D D D NR

EST. 1984

NOODLES, GNOCCHI & PASTA (Pg.372)

JUICES (FRUIT & VEGETABLE) (P.330) P# P# P#

AUG/SEPT 2021

OLLIE’S KITCHEN *Cauliflower Gnocchi *Kale Gnocchi *Potato Gnocchi *Pumpkin Gnocchi *Spinach Gnocchi *Sweet Potato Gnocchi SIMPLY WIZE *Cauliflower Gnocchi *Kale Gnocchi *Potato Gnocchi *Pumpkin Gnocchi *Spinach Gnocchi *Sweet Potato Gnocchi TEFF TRIBE *Gluten Free Wholemeal Fusilli 250g, 4.5kg *Gluten Free Wholemeal Penne 250g, 7kg

KAust KAust KAust

P# P# P# P# P#

SOUP AND SOUP NUTS (Pg.454) ZOHARA’S *Brown Lentil Soup *Bulgarian Bean Soup *Corn Soup *Pumpkin Soup *Yemenite Spicy Soup

AUG/SEPT 2021

REALLY JUICEV SQUEEZED *Blood Orange Juice *Lemon Juice *Lime Juice SUNRAYSIA5 Apple Blackcurrant Juice Apple Juice Apple Orange Juice Apple Strawberry Juice Mango Mango Juice

KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust

P# P# P# P# P# P# P# P# P# P# P# P# P#

No longer under supervision.

CAPILANO *Manuka Active Honey MGO 300+ *Manuka Active Honey MGO 100+ *Manuka Active Honey MGO 30+ CHEVRA HONEY *Bee Pollen 200gm Jar *Organic Jam 375gm *Raw Local Honey 350gm, 500gm, 1Kg Net Jar *Raw Orange Blossom Honey 350gm Net Jar HONEY COLLECTIVE CO *Twist and Squeeze

AUG/SEPT 2021

AUG/SEPT 2021 P# P# P# P# P#

KAust KAust KAust KAust KAust

AUG/SEPT 2021

P# P# P# P# P# P#

KAust KAust KAust KAust KAust KAust

P# P# P# P# P# P#

KAust KAust KAust KAust KAust KAust

P# P#

KAust KAust

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NUTS & SEEDS (Pg.385) ALFIE’S FOOD CO *Almonds - Dry Roasted *Almonds - Raw *Almonds - Smoked *Brazil Nuts - Raw *Cashews - Dry Roasted *Cashews - Raw *Hazelnuts - Dry Roasted *Macadamias - Dry Roasted *Macadamias - Raw *Peanuts - Dry Roasted *Peanuts - Salted *Pecan - Pieces *Pine Nuts - Raw *Pistachio Kernels - Raw *Pistachios - Salted *Walnuts - Raw ESKAL DELI *Anti-Oxidant, Nuts & Seeds *Berries, Nuts & Seeds *Figs, Nuts & Seeds *Goji, Nuts & Seeds *Lots of Fruit and Muesli *Low Sugar, Nuts & Seeds *Mango, Nuts & Seeds

AUG/SEPT 2021 P# P# P# P# P# P# P# P# P# P# P# P# P# P# P# P#

KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust KAust

P# P# P# P# P# P# P#

KAust KAust KAust KAust KAust KAust KAust

SOY & MILK ALTERNATIVES (Pg.455) CHOBANI18 Oat Milk – Plain Barista OLVEBRA39 Condensed Soy Milk - Caramel Condensed Soy Milk - Plain VITASOY *Oat Milk Protein Plus 10g (Long Life) *Oat Milky

AUG/SEPT 2021

Product of Canada

P# P# P# P#

SPICES (Pg.459) BLACK MARKET SPICE MERCHANTS *Magic Mex *Majestic Spice Rub *Memphis Dry Rub *Ragin’ Cajun *Shawarma-Rama *Streets of Sichuan

AUG/SEPT 2021 KAust KAust KAust KAust KAust KAust

P# P# P# P# P# P#

TEA (Pg.484) ARKADIA *Handcrafted Sticky Chai

AUG/SEPT 2021 P#

OILS (Pg.403) COBRAM ESTATE *Garlic and Onion Infused Extra Virgin Olive Oil

AUG/SEPT 2021

VEGETABLES (FROZEN RAW) (Pg.496) MCCAIN3 Sweet Potato Straight Cut Chips

AUG/SEPT 2021 Product of South Africa only.

PICKLES AND RELISHES (Pg.421) ESKAL DELI *Vegan Semi Dried Tomato ESPOSITO FINE FOODS *Mediterranean Olives MASTERFOODS7 Garlic Finely Crushed NEW FRESH FARMS *Chilli Red Cayenne 140g Tube *Chilli Jalapeno 140g Tube *Chilli Habanero 140g Tube *Chilli Birds Eye 140g Tube

AUG/SEPT 2021

VEGIE BURGERS, FALAFEL (Pg.503) P P# P# P# P#

FE# F#

Kosher seals Kosher seals

SAUCES & MARINADES (Pg.436)

AUG/SEPT 2021 P# P# P# P# P# P#

Only with FD1, FD2, FD3, J10 or J11 printed on the lid

PRE-PREPARED MEALS & FOOD (Pg.427) AUG/SEPT 2021

ESKAL DELI *Oil Free Sundried Tomato Pesto *Vegan Basil Pesto *Vegan Sundried Tomato Pesto JENSEN’S ORGANIC *Basil and Garlic Pasta Sauce 400g Jar *Zesty Chunky Medium Salsa 320g Jar *Zesty Chunky Mild Salsa 320g Jar

AUG/SEPT 2021

VAL VERDE5 Italian Tomatoes Diced

SEPHARDI ASSOCIATION OF VICTORIA *Catered Meals - Pareve *Catered Meals - Meat

VEGETABLES (TINNED) (Pg.496)

NATURAL PULSE *Cheezy Kale and Cashew Vegan Sausages 300g *Italian Sundried Tomato Vegan Sausages 300g *Mushroom Hemp and Sumac Vegan Sausages 300g *Original Umami Vegan Sausages 300g *Smoked Chipotle Vegan Sausages 300g SYNDIAN *Vegie and Lentil Delight Vegan Burgers 4x100g *Vegie Boost Delight Burgers 4x100g ZOHARA’S KITCHEN *ShezShooka *Naima's Falafel Mix

AUG/SEPT 2021

P# P#

KAust, Sold at Harris Farm KAust, Sold at Harris Farm

KAust, Sold at Harris Farm

P# P#

KAust, Sold at Harris Farm KAust, Sold at Harris Farm

P# P#

KAust KAust

P# P#

KAust KAust

YOGHURT & LEBEN (Pg.507) CHOBANI *Tub - Banana 2% Fat 170g *Tub - Blood Orange 2% Fat 170g *FiT- Tropical 170g GIPPSLAND DAIRY *Caramelised Pineapple Twist Yoghurt

AUG/SEPT 2021 D D D D

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NO ADDED SUGAR

NO CONCENTRATE

NO PRESERVATIVES

GLUTEN FREE

W: www.organiccocosoul.com I E: pinnaclelabs@bigpond.com I M: 0413 012 699 -10-

BLUE MOUNTAINS C R E A M E R Y

Dairy free cultured cashew cheese. Hand crafted in the Blue Mountains of NSW.

KOSHER

DF PAREVE

www.bluemountainscreamery.com

Apple Dipped in Honey Is this a kosher custom? By: Rabbi Mordechai Gutnick AM, Rabbinic Administrator, Kosher Australia One of the well-known customs practiced over the Rosh Hashanah to Yom Kippur period (and even beyond) is to dip our challah at the beginning of each festive meal into honey. On Rosh Hashanah night this is amplified, much to the delight of the children, by specially dipping a piece of apple into honey, reciting a special prayer for a good and sweet year and enjoying the symbolic sweetness of the honey. Honey labelled 100% pure is often assumed to be kosher. This article explores the correctness or otherwise of such an assumption. The Kosher status of pure bee honey The first basic issue is the kashruth status of pure honey generally. Honey is produced by bees. Bees are not kosher. They are strictly forbidden to be eaten by Torah law under the category of proscribed flying insects (Devorim, 14;19). The Mishnah (Bechoros, 1;2) rules that something edible that comes from a non-kosher source (e.g. a non-kosher animal) is itself not kosher. If so, shouldn’t honey produced from not kosher bees also be considered not kosher? The Talmud (Bechoros 7b) discusses this topic and brings two answers as to why honey is an exception. One answer is that the honey is not actually a “product”of the bee. The Gemorah explains that the bee ingests nectar (the raw material from which honey is made) but does not actually

excrete honey from its body. An entomological analysis confirms this. The bee collects nectar - a perfectly kosher part of flowers. The nectar is stored in a special “honey sac” in the bee. Enzymes then convert the sweet nectar into glucose and fructose – honey. The nectar/honey is therefore never digested and does not become a part of the bee. The bee is only considered basically as a carrier. Consequently the Gemorah concludes that the transformed nectar, which was originally kosher, remains kosher. The Gemorah then provides a second reason as to why the honey from a non-Kosher bee is itself considered kosher. It quotes a certain Rabbi Ya’akov who says that it is a special Torah decree that honey is kosher – despite the fact it comes from a non-kosher insect. The explanation is that the Torah lists a number of flying creatures and says: “This may you eat from all creatures that fly” (Vayikra11;21). This implies that all other flying creatures not listed may not be eaten. The Gemorah continues to explain in Rabbi Ya’akov’s name that the expression used in the Torah is seen as forbidding only the actual insects not listed but something secreted from those insects is acceptable. According to Rabbi Ya’akov, honey secreted from the forbidden bee is therefore kosher as mandated by “Biblical decree”. (It is interesting that it has been suggested that the Torah more explicitly seems to allow honey in that it says that the Land of Israel is blessed as “a land flowing with milk and honey”. Surely if the Torah is praising the food of the land to

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the Jewish people then that food mentioned must be kosher. As honey is mentioned in that description is this not a proof that honey is kosher? This attempted proof is, however, rejected because as the great sage Rashi points out in the Talmud Brochos 41b, that the context of the discussion in the Gemorah there, where it refers to the Torah’s description of honey as a produce of the Land of Israel, is clearly referring to honey produced from dates. The use of the word honey in describing the land of Israel flowing with honey cannot therefore be cited as a proof that bee honey is acceptable as it is actually referring to date honey – which we know is kosher because it is produced directly from a permitted fruit.) There are a number of different halachic ramifications that result from each of the two different reasons mentioned that could serve as the basis of another article . However, the reasons mentioned have one thing in common – they all support the ruling that pure, raw bee honey is Kosher. There are however, other considerations that must be taken into account before we can definitely conclude that honey available to the consumer is kosher. Possible non-kosher contamination of pure honey When honey is collected from the hives it is quite common to find bee parts imbedded in the honey. The normal processing of such raw honey for sale to consumers includes removing such impurities by firstly heating the honey to make it less viscous and then filtering it. A problem arises, however, due to the fact that the heating process often takes place above the crucial 45 degrees Celsius temperature (yad soledess bo) that would, according to halachah, cause the honey to absorb the taste of the non-kosher bee parts - thereby quite possibly rendering the honey not kosher. The Shulchan Aruch (Y.D. 81;8) rules on this and says that any taste exuded from bees legs and wings is considered as a taste that is not fit for consumption. As such, it actually has a negative taste impact on the honey (nosein taam lifgum). Consequently, in accordance with accepted kashruth laws, a non-kosher, foul taste would, at least post facto, not render the honey not kosher. There is, however, a question as to whether we are allowed to purposely heat the honey together with the forbidden parts in the first instance while knowing that a leniency would then apply post facto. There is, after all, an accepted ruling that in the first instance (lechatchilah) we may not rely on any nullification of a non-

kosher additive that we knowingly initiate in the “Bees are not first place (ein mevatlin kosher...[and] the issur lechatchilah). There is much discussion Mishnah rules that in responsa about the something edible parameters of this ruling that can help shed light on that comes from a this question. However, non-kosher source a simple answer to this question, that covers all is itself not kosher” circumstances, is found in the commentaries of both the Shach and the Taz on Shulchan Aruch Y.D. 84;13. Both write that if the intention is not to actually nullify the forbidden taste of the non-kosher ingredient (such as insects) then the nullification may even be done in the first instance. Therefore, if the purpose of heating the honey was to purify it and not specifically to nullify any non-kosher taste, then such heating of the honey may even be done in the first instance - even if in so doing the non-kosher taste is concurrently nullified. Another question is however raised on this premise that the unpalatability of the bee parts allows nullification of their taste absorbed into the honey. All insects can be considered as being not fit for consumption (at least by most people) yet insects are ruled as not kosher by Biblical decree. Couldn’t this be interpreted as meaning that the foul taste of an insect at least is not a mitigating factor by Biblical decree? Accordingly, shouldn’t the unsavoury taste of the bee parts be considered as making the honey non-kosher by the same Biblical decree and that taste should never be liable to nullification on the ground of it being considered unsavoury taste? The answer to this question is suggested (based on Tosfos, Avodah Zoroh, 61a) that, rather than the honey being allowed because of the unsavoury taste (the correctness of which is now questioned) it is allowed because of the principle that dry bones are accepted as not exuding any taste. Bee legs and wings are considered like dry bones that are permitted even if from a non-kosher animal because they have no taste. The non-kosher bee parts would likewise not affect the kosher status of the honey in the first place because they simply add no taste at all to the honey. The above are only some of the questions and explanations that have been raised in discussing this issue of the permissibility of allowing the commonly used filter process to clarify commercially available honey. Such clarified honey is ultimately acceptable as kosher and is not compromised even if bee parts were present.

Raw honey and Honeycomb Now that we have discussed the lack of contamination by bee parts of clarified honey let us examine other problems regarding possible contamination of raw honey and also raw honeycomb. We have seen that the usual process of clarification of the honey to remove forbidden bee parts is acceptable. However, it needs to be noted that those actual parts themselves must be removed. The honey cannot be eaten while those actual nonkosher pieces are still noticeably present and will be eaten as well. This is of particular importance when purchasing and using raw honey or honeycomb that can contain bee parts. As it is common to find bee parts in those products, one must properly inspect and be able to ensure removal of any parts found before using such honey or honey comb. Effective methods of such removal may be difficult to achieve at home without specialised equipment or processing. This practical difficulty therefore curtails the ability to use such raw honey or honeycomb. (Note that extracting honey from honeycomb as well as removing bee parts from raw honey or honeycomb can involve other Shabbos or Yom Tov prohibitions. For this reason the honey should be removed from the honey comb and any attempts to clean the honey should be completed before Shabbos or Yom Tov.) Flavoured honey You will have noticed that different jars or containers of honey are labelled with what appears to be different flavours or health properties claims. Different labelling claims such as orange blossom honey, manuka honey, clover honey often indicate the flower or plant that the bee gathers nectar from.

The different nectars can have markedly different taste and properties that result in the honey produced from such nectar also having markedly different tastes and properties. If such flavours or special properties are indeed purely a result of the different flowers or plants then this poses no problem. However, sometimes such honey is enhanced by the addition of flavours or other such additives that may not be kosher. A label “orange honey” for example can indicate that the orange taste comes from a flavour rather than from the natural blossoms that is the source of honey labelled “orange blossom honey”. It is not always that easy to detect the addition of problematic flavours or additives. Flavours have the additional problem that, because they are added for taste purposes, they are problematic from a kashruth perspective even if added in the smallest amount. It is important to therefore read labels to note if there has been any additional flavours added to the honey. If noted then such honey should not be used unless it has been properly audited (and approved) to ensure that the flavours used are indeed kosher. Adulteration of honey In recent times it has become more common to find that honey, particularly if imported, is adulterated with almost undetectable additives such as corn syrup or other sweetening agents and yet is still labelled as pure honey. For this reason it is therefore important to ascertain whether any such additives are indeed present and if they are, whether or not the additives are a problem from a kashruth perspective. (Such adulteration can also be of significance regarding the Kosher for Pesach status of honey. For example, corn syrup is kitniyos and any used in adulteration of honey, as has been discovered in recent times, would render the honey as problematic for Pesach use.) Reading ingredient listings on labels can assist in ascertaining if there is an additive that would require investigation. However this method is not fool-proof – especially concerning imported honey that may or not identifiably declare any adulteration. We have found that locally produced honey labelled as 100% pure Australian honey is not adulterated. Many overseas authorities indeed claim that generally all honey labelled 100% pure can be accepted as unadulterated and consequently fit for kosher consumption.

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“Although pure raw honey is technically kosher, processed, bottled or otherwise packaged honey, even if marked as pure, needs to be properly investigated”

However from personal experience I am loath to make such a general claim. This is due to another serious problem that we have noticed here in Australia. Acceptable processing

On visiting two separate large honey producers, one in Victoria and one in Queensland, I noted that when they were bottling the otherwise 100% pure honey they were using filling equipment that was also shared with other products. The filling equipment is generally used at significant temperature with honey, to make it less viscous and more easily bottled. In one visit I personally witnessed that the same equipment used to pack the honey was also used for hot clam sauce – a definite nonKosher product. As a result I am generally concerned that equipment used in processing hot honey may be shared with other hot product, some of which may be clearly not kosher. This can obviously cause the significant possibility of making the otherwise pure honey not kosher. From my experience I therefore believe it vital that any shared processing equipment be checked properly to ensure it is not being contaminated during processing by non-kosher products.

Creamed honey Despite the name, there is no dairy or “cream” added to creamed honey. The pure honey is merely whipped to ensure it will not crystallise like ordinary honey tends to do over time. This processing gives it an opaque appearance. It can also be called churned honey, or whipped honey. It presents no kashruth problems different to regular pure honey. Conclusion Due to the various questions raised in the course of this article Kosher Australia has formulated a policy that although pure raw honey is technically kosher (if checked for bee parts) processed bottled or otherwise packaged honey, even if marked as pure, needs to be properly investigated and monitored to ensure that it is indeed free of any problems that could affect its reliable kosher status. Our app and other listings list the companies that we have audited and certified as strictly kosher. Otherwise one should be cautious and we advise that other honey should not be used unless bearing the kosher logo of a reputable kashruth agency. As the period of Rosh Hashanah till Yom Kippur is a time when we are particularly careful in the performance of mitzvoth such as kashruth it well behooves kosher consumers to ensure that when we dip the apple in the honey and wish ourselves and our family and friends a happy and sweet new year, the honey used should be kosher beyond question.

Sh a n a h Tov a h a n d a s w e e t Ne w Ye a r t o a l l .

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Source: Aberdeen’s Kitchen

Shivat Ha’minim

CHICKEN WITH FIGS AND GRAPES

Serves 6-8 Prep 10mins (+cooking time) Cooking 40mins

*1.5kg boneless kosher chicken breasts 4 cups red grapes 500g fresh ﬁgs, sliced 1/2cm thick 1 medium yellow onion, diced 6 large garlic cloves, peeled and smashed *½ cup apple cider vinegar *1 cup fruity red wine (not too sweet!) 2 tsp fresh lemon juice *2 cups chicken broth *2 tsp Italian seasoning 4 bay leaves 6-8 thyme sprigs *4 tbs extra virgin olive oil Coarse salt, fresh ground black pepper to taste

1. Preheat oven to 220 degrees. Over medium-high heat, add 2 tbs of the olive oil in a braiser or oven safe pot. 2. Pat chicken breasts dry with a paper towel. Season liberally with coarse salt and pepper. Add chicken to the pan when olive oil is simmering. Sear each side of the chicken until golden brown, about 3-5 minutes. Remove chicken from heat and set aside. 3. Add half of the apple cider vinegar to the same pan and scrape off any browned bits. 4. Add remaining olive oil to the pan. Stir in onion and garlic cloves and cook for 4-5 minutes. 5. Pour in remaining apple cider vinegar and red wine, scraping up any browned bits on the bottom of the pan. Stir in lemon juice, chicken broth, bay leaves, and Italian herbs. Reduce heat to medium low and let simmer 3-4 minutes. 6. Add the chicken back to the pot. Place grapes, figs, and thyme sprigs as desired next to the chicken breasts. Cover and place in the oven. Cook for 20-25 minutes, until chicken is cooked through. Remove from heat and let rest for 5 minutes. 7. Optional: If you want even more sear on your chicken, remove the cover and broil for 2-3 minutes. 8. Garnish with any leftover thyme leaves. (*) Next to a product indicates that it must be Kosher certified.

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(*) Next to a product indicates that it must be Kosher certiﬁed.

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Kosher Consumers are a Key Piece in the Kashrus Puzzle By: Yankel Wajsbort, Kosher Australia General Manager

Kosher Australia manage two Facebook pages, one of which is devoted to answering Kashrus questions. While many of the questions ĜĹƴŅĬƴå ÏĬ±ųĜĀÏ±ƋĜŅĹŸ ŅĹ ƵĘåƋĘåų ± ŸŞåÏĜĀÏ ŞųŅÚƚÏƋ ĜŸ ĩŅŸĘåų or not, some of the questions require more than a simple yes or no while some are not within our ability to answer. For example, we are frequently asked by consumers if we can investigate a certain product or product range. Admittedly, it would be great to wave a magic Kashrus wand and approve the product range like a Premier putting a state into COVID lockdown, usually this is not the case as the product either contains kosher sensitive ingredients or involves production methods that raise Kosher concerns. Unless we already work with the manufacturer, we recommend that consumers reach out to the company involved as consumers are considered

‘real’ demand, whereas Kosher Australia enquiries are treated as advocacy. In fact, over the years, we have tracked the success of our ‘cold calls’ to companies and the results have been disappointing. In most industries, making 100 ‘cold’ or unsolicited contacts to potential customers results in a 10% success rate. We experience perhaps a 1% conversion rate. We have theorised that this low success rate can be due to the perceived smallness of the Kosher market (retail worth around $600m annually), the lack of general knowledge about kosher production, the reticence of local manufacturers to look at new opportunities, or the lack of will by manufacturers to undertake additional Quality audits. Almost all the new companies ƋĘ±Ƌ UŅŸĘåų eƚŸƋų±ĬĜ± ÏåųƋĜĀåŸ each year have approached us for Kosher. That is why the growth of kosher lies with consumers.

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KOSHER CATERING KIDDUSHIM CORPORATE FUNCTIONS EVENTS SPECIAL OCCASIONS

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*Some have a custom to refrain from eating nuts on Rosh Hashana. If this is your custom, replace pistachios with an alternative crunchy topping.

h s i D e d i S Simanim

ROASTED CARROTS WITH HERB CHUTNEY 1. Preheat oven to 220 degrees. Line a large rimmed baking

Serves 8 Prep 20mins (+ cooking and cooling time) Cooking 30mins 1kg rainbow carrots (same size) 250g white pearl onions, peeled 2 tbs extra virgin olive oil* 2 tbs lemon juice* 1 tbs corriander, ﬁnely chopped 4 garlic cloves, ﬁnely minced ½ tsp kosher salt Herb Chutney 1 tbs ginger, peeled & chopped 4 garlic cloves, peeled 2 small green chilies 1 tsp cumin seeds 1 tbs extra virgin olive oil* ½ lemon, juiced 1 tsp kosher salt ¼ tsp ground black pepper 1 cups corriander, chopped 1 cup parsley, chopped ½ cup spring onion, chopped ½ cup mint leaves Optional toppings 1 cup whisked pareve yoghurt* 1 tsp cumin seeds, toasted, lightly crushed 2 tbs pomegranate seeds 2 tbs pistachios, chopped*

tray with parchment paper. Arrange the carrots and onions on the baking tray, adjusting so they are in an even layer. 2. In a small mixing bowl whisk together olive oil, lemon juice, corriander, minced garlic, and salt. Brush this marinade all over the carrots and onions coating them evenly on all the sides. 3. Place the tray in the preheated oven and roast for about 30 mins, turning them a couple of times. Note: In my convection oven I turn them during the last 5 mins or so. But you may want to check them after 20 mins. After 30 mins roast longer if needed. Roasting time may vary depending on the thickness of the carrots. Herb Chutney 1. Toast cumin seeds in a small pan over low-medium heat and allow them to cool. 2. Add green chilies, ginger, garlic, toasted cumin seeds, corriander, parsley, and spring onions to the food processor. Add salt, lemon juice, olive oil, and pepper. Pulse a few times until all the ingredients are ﬁnely chopped. 3. Then add the mint and pulse a few more times until the mint blends well with the remaining marinade. Note: Over pulsing mint can sometimes make the marinade turn brownish, so add it in the end). This should make about 3/4 cup of marinade. Serving Spread the pareve yoghurt on a rectangle serving platter. Line the roasted carrots on the yogurt. Stack them up as needed to ﬁt the platter. Arrange the roasted onions on top. Spoon over the herb chutney. Garnish with crushed cumin seeds, chopped pistachios and pomegranate seeds or toppings of your choice. Serve immediately.

(*) Next to a product indicates that it must be Kosher certiﬁed.

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WHAT’S BUGGING YOU? By: Rabbi Menachem Sabbach, Rabbinic Coordinator, Kosher Australia “So, Rabbi, is it Kosher?” A question that I am asked by staff, at our Kosher Australia establishments, multiple times daily. Usually that question involves research on prospective ingredients, where there is a genuine concern regarding the Kosher status of the product or its acceptability in our restaurants. The person querying may not have access to the Kosher Australia Food Guide or app, or perhaps there isn’t sufﬁcient data available on the given product. Needless to say, the average kosher consumer would never dream that an ordinary salad has more potential kashrut concerns than most other foods. Many of the fruits and vegetables that we consume regularly, can often be infested, and must undergo a thorough clean and inspection before being consumed. As the consumption of insects involves several biblical prohibitions. When Kashrut agencies warn consumers about the various insects in produce, many people think that these are merely extra stringencies. After all, we tend to reason, my mother was a G-d fearing woman and she served broccoli, spinach, and strawberries without prior checking, so how bad can it really be? What we often don’t realise though, is that in earlier years, produce had a much lower level of infestation. In fact, almost 35 years ago, certain pesticides, such as DDT, were banned in Australia, and the removal of these strong pesticides led to greater levels of infestation. Additionally, in the modern day where we import and export more produce, new strains of insects are being discovered as well. So, do I have to check every piece of food for a bug prior to consumption? No, not all produce must be inspected for insects and

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a complete listing with step-by-step guides and checking methods, are available in the Kosher Australia Food Guide. One is however required to know which produce must be checked, what to lookout for, and how to properly ascertain that the given produce is indeed insect free. As a service for consumers and our restaurants, we have made it even easier to remain informed, and recently published the Kosher Australia Vegetable Checking Guide. A handy full colour-coded chart, with easy-to-follow instructions. We hope that you ﬁnd this guide helpful and look forward to receiving your feedback. In the merit of your efforts in this important area of Kashrut, may you be rewarded with all of Hashem’s material and spiritual blessings. Please note: Due to frequent changes in agricultural and climatic conditions, the guide will be subject to revision. It is advisable to periodically check our website (www.kosher.org.au), the Kosher Australia app and social media, for any updates to this guide.

Scan the QR code to download your own copy of the Vegetable Checking Guide. Or, email info@kosher. org.au to organise a printed copy of the poster.

VEGETABLE CHECKING GUIDE V For produce purchased in Victoria, Australia. Please note: The consumption of insects involves several Biblical prohibitions; it is important to check for infestation before consuming fruits and vegetables. This obligation to check for infestation was given to ordinary people with regular vision. The insect needs to be recognisable as such without the specific use of magnifying glass or microscope. If. however, a suspect but unrecognisable spot is seen moving it must be considered as a forbidden insect even if not actually identifiable as such. One is however required to know which produce must be checked, what to lookout for, and how to properly ascertain that it is indeed insect free. We hope that you find this brief guide helpful. For a more elaborate and step-by-step guide, please see the Kosher Australia Food Guide.

Apple

Apricot

Artichoke Hearts & Leaves

Blackberries

Blueberries

Bok Choy, Choy Pak Choy

Carob

Artichoke Stems

Capsicum

Asparagus

Broccoli & Broccolini

Cauliflower (fresh)

Bananas Ban

Brussel Sprouts

Cauliflower Australian (frozen)

Cabbage (Savoy & Red)

Celery

Cantaloupe

Cherries

Chilli

CHECKING METHODS A. NO CHECKING REQUIRED However, a precautionary rinse is always recommended.

B. RINSE WELL Wash produce directly under a stream of water. Fresh Corn: Remove peel before rinsing. Celery Stalks: while rubbing with your hand or a vegetable brush. If infestation is detected proceed with a water check as outlined in step D.

Basil (fresh)

Menachem Av 5781 July/August 2021

C. CHECK FOR INFESTATION Cabbage and Iceberg Lettuce: Presumed clean, but can be infested at times, particularly during summer months. Remove the outer two layers of leaves and check newly exposed surface in bright light. If only 1 or 2 insects are found, remove insects, soak and rinse well. No further inspection is required. If 3 or more insects are discovered on the outer leaves or on the newly exposed surface, then they should be washed off and the rest of the cabbage or lettuce cut into quarters. Carefully inspect inner quarters. If they are found to be completely insect free, no further inspection is required. If, however, any internal infestation is found (i.e., if even one insect is visible on the inner quarters) then all the leaves must be individually separated and must be soaked and cleaned following the general soaking and cleaning method as outlined in step D Eggplant: Preferably, cut into quarters prior to inspection. Leafy end should be trimmed off, then visually inspect for infestation and holes. If found, the eggplant must be cut and carefully checked inside. Pineapple: Check for insects, particularly under the green heads. Peel fruit, rinse fruit and cutting board before cutting pineapple.

D. WATER CHECK

Chives (fresh)

Citrus Fruit

Corn on the cob (fresh & frozen)

Dragonfruit

Eggplant

Fennel

Grapes

Iceberg Lettuce

Coriander (fresh)

Figs (dried)

Kale

Cucumber mbe

Figs (fresh)

Kiwifruit

Dill (fresh)

Garlic (whole)

Ginger Root

Lettuce (Cos, Chinese, Romaine)

Leek

Dates

Mango

1. When applicable, cut and separate leaves from the head, opening all folds and creases. Rinse under running water or in a large bowl of water. 2. Soak vegetable for 3-5 min. in a white bowl with fresh water. Add kosher dishwashing detergent (or salt). Gently swish around in the water to ensure a thorough rinsing. For rocket (arugula), baby spinach and salad mix, repeat step 2, 2-3 times. 3. After soaking, remove produce from the bowl, while shaking off all excess water into the bowl. Carefully examine the water in the bowl in good lighting conditions for any insects. If infestation is evident, repeat step 2 until the water is clear. If still infested after 3 soakings and inspections, the produce should be discarded. 4. If the water is clean, the produce should be rinsed and given a final visual examination in good light (especially in the case of leafy vegetables). If no bugs are seen the vegetable may then be used. If an insect is noticed in this visual inspection, the vegetable must again be rinsed under running water to remove any such insect. However, no further soaking or washing would be required. Cauliflower: Whole heads should be broken down into smaller pieces and warm water should be used to soak/wash them. Strawberries: Cut off the green leafy stem together with some of the flesh (if worm holes present cut in half and check cavity area), rinse under running water while gently rubbing the outside surface, then soak and check as per the instructions above. Note: It is recommended to add some Kosher dishwashing detergent during the soaking process. Fennel: First remove the furry top of the fennel and the base. Cut the vegetable into quarters so that all the layers are separate.

E. SPECIAL CHECKING METHOD

Mini Squash

Melon

Mint (fresh)

Papaya

Parsley (Continental & Curly)

Plum

Pomegranate

Rocket (Arugula)

Oregano (fresh)

Pumpkin

Roots (Beets, Radish, Swede, Turnip, Parsnip, Carrot)

Spring Onion

Sprouted Beans

Peach

Peas (snowpeas & sugarsnap)

Quinoa (South American)

Rosemary (fresh)

Tomato

Raspberries

Washed Salad Leaves

Pineapple

Rhubarb

Silverbeet

Sage (fresh)

Onion

Strawberries

Pear

Quinoa (Australian)

Roots (Potato, Sweet Potato, Cassava, Yam)

Nectarine

Mushroom

Mulberries

Spinach & Baby Spinach

Watermelon

Zucchini

Berries: Blackberries, Raspberries and Mulberries: 1. Gently drop onto a white plate or surface, check for any dislodged insects. Then carefully visually inspect the surface of the berry for signs of infestation. If any infestation is noticed on the white plate or surface, then some rule that these berries are too difficult to clean and should not be used. 2. To check Australian produce: first soak in water in a large white bowl for ten minutes. It is suggested that a few drops of kosher detergent be added to the water. 3. Gently agitate the berries in the water and then carefully check the water and surface of the berry for any sign of infestation. 4. If any infested berries are properly washed and checked three times and infestation is still present, then the entire batch must be discarded. 5. If the water and surface of the berry is found to be clear of any insects the berries should be rinsed well under running water and may then be used. Broccoli and Broccolini: Fresh Broccoli Stems (only): Can be consumed after a thorough wash. Frozen Australian Broccoli (Birdseye, Coles, Woolworths, Aldi): Does not need to be checked. Fresh Broccoli: 1. Rinse head of Broccoli under flowing water, then segregate the heads into small florets and soak them in hot water to which a little kosher dishwashing detergent (or salt) has been added, for about 10 minutes. Note: It is of no benefit to check the hot water after this step. Most of the time it can be assumed that insects will be present. 2. Remove vegetables from the hot water and place in a white bowl filled with fresh water, agitate and soak for a few minutes. Remove the vegetables while allowing the water on them to drip back into the bowl. Then inspect the water in the bowl under a bright light. 3. If insects are found in the water, repeat step 2 until the bowl is insect-free. If, after 3 consecutive inspections, insects are still seen in the water, the broccoli should be discarded. 4. If insects are not found, then the broccoli should be given a final rinse in flowing water and may then be used. Quinoa (South American): Pour the quinoa into a mesh strainer, while holding the strainer over a white plate or surface. Agitate by gently shaking the strainer. If any infestation is present on the white surface, discard package. Fresh Figs: Cut the fig in half and turn it inside out, place and soak in a white bowl filled with water. Once in water, gently rub the flesh. Submerge in water for 2 min with the flesh face-down. Remove the figs and inspect the water, if infestation is present, discard the figs. Dried Figs: Remove the opening at the bottom of the fig together with a small amount of surrounding flesh. Open it, turn inside out, and check for infestation in good lighting conditions. Dates: Open date, remove the pit, check for clusters of black eggs, white worms or any other infestation. Carob: Break open to check for infestation. If it is infested, white stringy webbing will be visible on the inside. Holes on the outside may also indicate infestation. If infested the carob should be discarded, as there is no practical way to clean them.

The Vegetable Checking Guide is also available on the Kosher Australia app and website (www.kosher.org.au).

F. NOT RECOMMENDED Artichoke: Stems may be consumed. Asparagus: The florets (head) at the top can be cut off completely, as well as the triangle shaped leaves on the stems, the remaining stems, once thoroughly rinsed and inspected, may be consumed.

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TOFU BUDDHA BOWL ,1*5(',(176 *

',5(&7,216 1.‫ڑ‬Put all dry spice ingredients in a clean freezer bag or snap lock bag and shake to combine. 2. Cook rice and prepare all vegetables

3. Roast pepita seeds in a dry frying pan over low heat, constantly tossing until golden. set aside. 4. Spoon Cooked rice into bowls.

5. Arrange vegetables in segments on top of the rice, leaving a space on one side or in the middle for the tofu. 6. Set bowl aside.

7. Pat the tofu dry and cut into 2 x 2 cm cubes.

* * * *

(pepper)

* * * *

*Try using vermicelli, noodles or fresh salad leaves for some variety!

8. Place cubes into bag or dry spices and shake gently to coat the tofu. 9. Heat a lightly oiled frying pan over medium heat. 10. Once oil is hot, shake any extra flour off the tofu and place in the pan leaving space in between each cube. 11.Turn or gently toss tofu cubes until all sides are crunchy and golden. 12. Spoon tofu cubes into the prepared bowls. 13. Serve with mayonnaise 14. Sprinkle with pepita

(*) Next to a product indicates that it must be Kosher certiﬁed.

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Happy Rosh Hashanah!

Method

Recipe courtesy of: wellandgood.com.au

1. Preheat your oven to 180°C (160°C fan forced) 2. Grease a 23cm x 7cm round cake tin. 3. In a large bowl combine eggs, water, margarine and honey with All Purpose cake mix. Stir with an electric mixer or wooden spoon to a smooth consistency. 4. Pour the mixture into the cake tin and bake for 45-55 minutes. 5. Rest for 5 minutes in the cake tin, then place on a wire rack to cool.

(*) Next to a product indicates that it must be Kosher certiﬁed.

77XSVI VIJVMKIVEXIH YRXMP ]SY VI VIEH] XS IEX -52-

KASHERING MISCONCEPTIONS “A lot of confusion surrounds kashering processes in the home”

any of you may know me. I’ve been working for and associated with Kosher Australia since late last millennium. The areas I attend to are Industrial Kosher inspections,

c ommercial and domestic koshering as well as checking in periodically that the protocols are being maintained at the meat facilities. One area where there is a lot of confusion is koshering processes in the home. Although it may seem straightforward, there are certain guidelines that must be followed in all situations. The following points and guidelines will be addressed in this article: • That an item or surface to be kashered must be clean and not used for 24 hours. • The specific way in which each item must be Kashered. This centres around the general rule that koshering different utensils and equipment is based on how they are used in the Kitchen. • That a utensil or surface classified as meat or dairy may not be switched back and forth. • The concept that in some cases, such as when one does not have access to a Kosher kitchen, a non-kosher oven may be used (provided certain criteria are met).

When looking at an item to be kashered the first thing I insist upon is that the item must be spotlessly clean. Often, I will go to the address given and the oven still needs to be cleaned. This is sometimes just a wipe out due to crumbs, or more commonly there are baked-on spills. Oven Cleaners do a great job of cleaning an oven – when used correctly. Sometimes a second or third coat is needed. I have seen all kinds of mild chemicals used on extremely filthy ovens and I’m told that the grime does not come off. However, after a few minutes of proper oven cleaner the oven is like new! My personal preference is Easy Off or Mr. Muscle but any caustic oven cleaner will do (Note: if using the odourless cleaners this needs the full 12 hours to properly clean the oven) Once the oven is clean it needs to be kashered. As a rule

There are three main methods of kashering: Heating a utensil until it is red hot (“libbun gamur”); heating it until straw burns on the outside of the utensil (“libbun kal”); and using boiling water (“hagala”) to cause the material absorbed inside a utensil to leave it (“pleita”). Utensils used directly in fire require libbun gamur for kashering; those used in boiling liquids or with hot foods require hagala. Libbun kal is used for hard-to-reach places on things which normally need hagala and sometimes as an extra stringency on utensils or surfaces which require hagala.

Ovens

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of thumb, the way something becomes non-kosher is also the way it becomes kosher. So, being that an oven is used with direct heat, the way to kasher it is to use direct heat (Libbun gamur). This is achieved in 2 ways. First, the oven is turned on to its highest temperature. Second, it is then koshered with a blow torch, paying particular attention to corners where there may be some remnants of hardto-reach food particles. Finally, the oven must remain on (following the blow torching) for at least an hour at the highest temperature.

Sinks and benches (counters) Most sinks are a very straightforward as they are made from metal. My preferred method for kashering metal is to use a blow torch. It’s easy, relatively safe and quite quick. What a lot of people do not realise is that there is a specific temperature to reach when blow torching a metal – until a straw would burn on the other side (Libbun kal). Many opinions hold that this temperature is 232°C and this can be seen by the way in which the metal responds to the heat. Training and experience guide the one kashering regarding how the appearance of the metal changes once the appropriate temperature has been reached. I strongly advise against testing this at home. Another way to kasher sinks is to use the boiling water method (Hagala) – to boil water in the sink, with an immersion element for example, and then rinse immediately with cold water. The drawback for me is that this method creates a lot of water mess and takes an hour for each sink. Benches or counters are a unique type of surface due to the fact that there are dozens of different materials that may be used, not just Laminex and reformulated stones. You may find a list from CRC which details the various methods for kashering the different materials at https:// www.crcweb.org/kashuring_stove.php. Generally, to kasher a bench we use boiling hot water. This could be done using a source of hot water such as with water freshly boiled in a kettle or with a red-hot stone. As the water is boiling it should be poured directly with an uninterrupted f low directly onto the surface to be kashered. I have found that on average, a 1.8L kettle is good for and area of 1M3 before it stops boiling. It should also be followed up by rinsing off with cold water. It is important to note that if hot foods or utensils are never placed on a particular surface then it does not need to be kashered. A shelf in a cupboard is a good example of this. Recently a number of people have begun using steam wands to kasher benches and other surfaces. These are a great invention if used properly. They are easy to use, quick and use a minimal amount of water. However, as mentioned previously, water is the only substance with which one may kasher a surface. This means that the machine needs to actually spray out a tangible amount of water in order to be able to kasher the surface. Therefore, steam machines which spray out only steam and nothing else are not able to be used for the

purpose of kashering. When using a steam machine (one which sprays water as well), it is also important to go very slowly so that the water is able to contact each part of the surface. The bench should then be wiped down.

Switching back and forth There is an interesting clause in the halochos of Kashrus. The halacha states that if we need to kosher something we should not kasher back and forth from meat or dairy (or vice versa). The reason given is that one may accidentally forget the status on a given day and unintentionally use it for the wrong food type. There are certain situations in which kashering in order to switch the status of an item once, such as when someone moves into a new house or has their kitchen remodelled, would be acceptable under the guidance of one’s Local Orthodox Rabbi. Therefore, in general ask you to please approach your Rabbi and they will advise accordingly.

Oven when travelling One last point I would like to highlight is that you are able to use a non-kosher oven in order to heat up food in cases when koshering the oven is not a realistic option, such as while travelling. The way to do this is to double wrap the food in 2 layers. This keeps the food kosher and removes any issues with kashering the oven. It is also worth noting that the heating time for food is at least double when the package is firmly wrapped due to the extra layers, so please take this into account when you do attempt to use this method. I hope you have found my first attempt at kosher articles informative. For future topics and suggestions please email info@kosher.org.au. Note that some communities have slightly different kashering methods so if you have any questions please ask your own Rabbi for clarification. By: Adam Ruschinek, Kosher Australia Rabbinic Field Representative

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SASSOON Y SEPHARDI SY

-60-

YEHUDA YNAGOGUE

-62-

* * *

mozzarella

* *

mozzarella

(*) Next to a product indicates that it must be Kosher certiﬁed.

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Spotlight On... Naftoli Biber

Customer Relationship Administrator HOW LONG HAVE YOU WORKED AT KOSHER AUSTRALIA?

WHY DID YOU CHOOSE TO WORK AT KOSHER AUSTRALIA?

Since January 2021.

In my younger days many of my jobs involved the food industry in various forms – In the late 1970s I opened a retail grocery which was the ﬁrst store in Australia selling only Kosher certiﬁed products. I have also worked as a Kosher Supervisor in various areas such as abattoirs supervising the Kosher slaughter of meat and for a number of years I was the Kosher Supervisor at Kosher Meals on Wheels.

WHAT DOES A TYPICAL DAY LOOK LIKE FOR YOU AND WHAT IS YOUR ROLE AT KOSHER AUSTRALIALIA? My main role is to interact with companies which have facilities that Kosher Australia certiﬁes and to arrange audits of those facilities on an annual or semi-annual basis. My broader role is to be the ﬁrst point of contact for those companies so that any questions, comments or issues that they may have will be directed initially through me.

WHAT IS THE IMPORTANCE OF KOSHER IN YOUR PERSONAL LIFE? AND HOW DOES WORKING AT KOSHER AUSTRALIA HELP YOU ACHIEVE THIS? As an observant Jew, who has eaten only Kosher food since childhood, Kosher is a very important factor in my life. This means that I am very careful to ensure that the food that I purchase and eat is Kosher. Kosher certification of products makes it much easier for myself and my family, and indeed anyone that wishes to eat Kosher certified food, to shop and find the products that we can consume. Working at Kosher Australia enables me to contribute enhancing Kosher to consumers and indeed to the community in general.

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I eventually entered the IT world andhave worked in various corporate environments. I feel that I can bring my hands-on Kosher experience as well as my corporate experience to Kosher Australia to add value to the administrative side of this organisation.

COULD YOU PLEASE EXPLAIN A LITTLE BIT ABOUT YOUR PAST EXPERIENCE AND HOW THIS CAN BE APPLIED TO YOUR CURRENT POSITION? I worked in the IT Department of a major Melbourne Hospital for 20 years. Most of that time I was involved in hardware and software support but I also spent some time in various project teams. For the last 4 years I managed 13 staff in the Service Delivery Team. Over the years I have gained a lot of experience in customer service as well as corporate governance and project management.

WHAT DO YOU LIKE MOST ABOUT YOUR JOB AT KOSHER AUSTRALIA? We are a small but cohesive team and work well together. I am enjoying learning about the food industry and in particular food manufacturing. The auditors in particular are very generous in sharing their knowledge with me.

HOW DO YOU BELIEVE KOSHER AUSTRALIA BENEFITS THE KOSHER COMMUNITY AND CONSUMERS? Kosher Australia provides tangible benefits to Kosher consumers in that it certifies a large variety of food products in the market. There was a time in the not so distant past where most of the commercially produced Kosher food available was imported from Israel or America. Today, in large part due to Kosher Australia, many Australian mainstream products are readily available in supermarkets and grocery stores making it easier and more efficient for the Kosher shopper. Kosher Australia’s motto is “Trusted, Reliable, Accessible” which sums up what Kosher Australia delivers. In my experience the Kosher consumer knows that they can trust the reliability of Kosher Australia’s auditors to ensure that the facilities inspected comply with Kosher requirements. By continuously increasing the number of facilities, and therefore products, that we certify we ensure that Kosher is accessible to all that want it.

IF YOU COULD SWITCH YOUR JOB WITH ANYONE ELSE WITHIN KOSHER AUSTRALIA, WHOSE JOB WOULD YOU WANT? AND WHY? The auditors work and knowledge of the food industry is quite impressive and if there was a job, other than the one I am doing, which I would like to switch with it would be the auditors. The different types of facilities they audit, the variety of people they meet and the travel (in non-COVID times) that they do is also attractive to me.

Contact E: Naftoli.biber@kosher.org.au PH: 03 8317 2530 MOB: 0407 613 612

0112ÿ45678 9 7 9 64 ÿ6

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Contact Jason on 0412077630 or jason@mountzeroolives.com for Wholesale Enquiries.

t o l a e n o s i h t k e e l l ’l u o Y

Delicious Leek and Mushroom Galette

Serves 6 Prep 15mins (+ rising, cooking and cooling time) Cooking 1hr

Crust 1. Using your food processor, combine the flour, salt and olive oil and pulse for less than 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, for about 7-8 seconds. 2. Transfer the olive oil pastry dough to a lightly floured work surface, gather it together to combine everything and form into a ball. Wrap in glad wrap and place in the fridge for at least 30-40 minutes before rolling out. Filling 1. Heat the olive oil in a large pan over medium heat. After a minute or 2, add the leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, for about 5 to 7 minutes. 2. Add the mushrooms and cook until the mushrooms become soft. When softened, add the balsamic vinegar and reduce the heat to medium low. Cook for another 3 minutes and remove from the heat. Drain all the liquid and transfer to a large bowl. Stir in the dijon mustard. Season with salt and pepper to taste. Set aside. (your filling should not be liquidy; if it is, drain again) Assembling the galette 1. Preheat your oven to 200 degrees. Remove your dough from the fridge, roll out on a lightly floured work surface and transfer to a prepared baking sheet. Spoon in the filling in the center of the dough, leaving a 3-5cm border all around. 2. Gently fold over the pastry border, overlapping the edges as much as possible and gently pressing the folds together. 3. Brush the folded edges of the crust with the beaten egg and turn down the oven to 180 and bake for 35-40 minutes, or until the crust has become a lovely golden brown. Let cool for about 20 minutes, and garnish with the fresh micro greens before cutting and serving.

(*) Next to a product indicates that it must be Kosher certiﬁed.

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Filling 2 tbs good quality extra virgin olive oil* 500g leek (about 3 cups), white and light green parts only, sliced 1cm thick and washed thoroughly 1 tsp fresh thyme, leaves only 3-4 cups mushrooms, sliced 2 tbs balsamic vinegar* 1 tbs Dijon mustard* Salt and pepper Micro greens for garnish

Source: Hip Foodie Mom

Olive oil crust 1¼ cups all-purpose ﬂour 1 tsp sea salt 1/4 cup good quality extra virgin olive oil* 1/2 cup very cold water 1 egg, beaten (for egg wash; to brush on galette right before baking)

Register for the Kosher Australia app for FREE Love the book? Get instant access to the Kosher list on your mobile or computer. Register now for FREE. Search 'Kosher Australia' in the App Store or Google Play Store or visit www.kosher.org.au and register today! Remember to subscribe to our email listings to receive monthly updates of the Kosher list. Keep up with Kosher with the following subscriptions: Kosher Alerts - Be notified when the Kosher status of products change Kosher Kontact Monthly magazine and product updates Social Media Summary - Weekly summary of all Facebook and Instagram posts

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Kosher Australia -72-

Kosher Australia - Kosher Certiﬁcation

PRESS RELEASE: KOSHER APPROVAL OF OMG! DONUTS 25/08/2021 In a project that was started nearly 2 years ago, OMG! Donuts and Kosher Australia are proud to announce that their fresh donut range is now Kosher approved when purchased from approved OMG! licensees in Australia displaying a site-specific letter of Kosher approval. OMG! is a national chain of licensees that operate stands in all states of Australia. Each approved stand is strictly governed by licensee agreements that govern regular audits, ingredients, production processes, stall setup, and covers equipment purchase and dedicated usage and handling and even how the equipment is cleaned. Kosher Australia actually supervises and certifies the production of both the various ready-made donut mixes used to make the donuts as well as the toppings that are applied to the donuts after frying. Kosher Australia also supervises all the oils used to fry the donuts. As part of the current approval process, each licensee has undergone a training course conducted by a Kosher Australia Rabbi. This is backed up by periodic audits by Kosher Australia. Please note that kosher consumers are advised that they need to ensure that the kosher approved donuts are purchased only from OMG! stands that display a site-specific letter of kosher approval. It is envisaged that in the near future Kosher Australia will be able to fully and formally certify a number of stands to full Mehadrin standard. We hope to be able to announce the venues of such certified stands in the near future. These fully certified stands will be identifiable by a site specific display of a formal Kosher Australia Kosher Certification certificate. We are particularly excited as this project will allow Kosher consumers living in or visiting outlying regions to have access to fresh, delicious Kosher approved donuts. This project is in line with our ethos that Kosher food should be available for all Australian Kosher consumers wherever they are located. We would like to thank David, Dianne, Stephen and all the team at OMG! for their help and perseverance as well as Adam, Yossi and Naftoli from our office who have organised and conducted dozens of training sessions. RABBI MORDECHAI GUTNICK AM Rabbinic Administrator, Kosher Australia

‫שנה טובה‬ ‫ומתוקה‬ Wishing the community a Happy New Year From the team at Kosher Australia