ISSUE 32 | APRIL 2019
r e t s a E s e p i c re
EASTER HOT CROSS BUNS - pg 40
- pg 39
au | fac
Free Easter recipe book - pg 51
tagram a | ins
WHAT'S IN SEASON
- pg 14
What’s inside your April edition? 5 NEW PRODUCTS 14 IN SEASON
more info pg 18
18 BROCCOLINI 24 CONSUMER NEWS 39 RECIPES
50 EASTER GOODIES 59 AUSSIE PETS
more info pg 5
OUTSPREADS MARGARINE more info pg 33
AWESOME EASTER INDULGENCES
Romeo's 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.
Romeo's magazine is produced by CWGMedia.
more info pg 39
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WH AT â€™S N EW ON YOUR SUP ER MAR K ET SH EL F ?
Red Rock Deli Launches Premium Corn Chips Red Rock Deli, renowned for its premium products and innovative flavour combinations is introducing an authentic, thick cut tortilla chip made with only the finest quality ingredients for a truly unique taste sensation. Made with carefully selected corn, theyâ€™re roughly cut and generously seasoned with inspired flavours, to enhance the naturally delicious flavour of the corn. The new range includes three delicious flavours, Australian Crushed Sea Salt, Parmesan & Caramelised Onion and Pickled Jalapeno Pepper and Cheddar.
Sunbites Introducing Sunbites Wholegrain Crisps a deliciously moreish snack that is full of flavour and so light and crisp in texture it will melt in your mouth. The new Wholegrain Crisps range is available in two delicious new flavours, French Onion and Vintage Cheddar & Wholegrain Mustard. At Sunbites, we believe that the sun grows all the good stuff in the world like corn, wheat and the other wholegrains found in the range of Sunbites snacks- a little bit of sun in every bite!
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Nobby’s Loaded When nuts just aren’t enough Nobby’s Loaded Snack Mix is a snack mix like no other, packed with crunchy bite-sized pieces of pork crackle, crispy rice clusters, crunchy nuggets, noodle crisps, pretzels and peanuts. The new range of loaded snacks are available in two flavours:
Smith’s Family Faves Smith’s has combined the flavour of classic home meals and paired them with your favourite potato chips. Introducing two new flavours joining the Smith’s range, Spag Bol and Mac n’ Cheese! Both Family Faves flavours are available now in 150g and 90g, as well as 45g in Mac n’ Cheese. Alison Silver, Smith’s brand manager commented “We wanted to give consumers a snack food that recreated the nostalgia of a home cooked meal, we can’t wait for them to try it.” The range is available in supermarkets Australia wide. Smith’s you know you love ‘em!
• Spicy Buffalo Wings • Nacho Cheese The flavours really pack a punch and there is 5 grams of protein per serve.
Vegemite Gluten Free Happy little Vegemites rejoice! Australia’s favourite spread is now available in Gluten Free! The same great taste you love, now gluten free and FODMAP friendly.
Bega has gone Simply Nuts Check out their new range range of Peanut butter made with 100% Aussie Peanuts, Flavours include Rustic Grind, Crunchy and Smooth. PAG E 6
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New to the
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Family Chef Family Chefs new delicious Pork Schnitzel is a tender roast pork with a light and crisp outer coating. Available now in your local independent supermarket.
Bickford and Sons Bickford and Sons have added a new tonic water variant to their premium mixers range, and one that gin lovers are raving about. Their Indian Tonic is a crowd favourite, slightly sweeter and more floral than their new Dry Tonic which delivers a smooth yet dry finish to the palate. Itâ€™s refreshing on its own and the perfect accompaniment to citrus and aromatic gins.
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Doritos turns up the heat with new Flaming Flavours New Doritos Flaming Flavours, the signature bold flavour and intense crunch you’ve grown to expect from Doritos with a spicyinternational twist! The two new flavours joining the existing bold Doritos range is Southern Sticky Chicken and Mexican Jalapeno Poppers. Eric Burke, Doritos Brand Manager commented “Our new range is inspired by the spice profile of international dishes- we can’t wait for Australian consumers to experience the taste from home.” The new range will be supported through a variety of media across digital and social as well as impactful in-store point of sale.
Free from chlorine, ammonia and phosphates! Buderim As fine purveyors of all things ginger, the Buderim Ginger Energy Drink is crafted like no other, made with real Australian ginger juice for a refreshing burst of energy and a dash of guarana to help you zoom through the day. It is gluten-free and available at selected supermarkets.
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Satisfy your Snacking Curiosity with Off the Eaten Path Australia now has access to a new range of deliciously different snacks: Off the Eaten Path. The range comes in two formats, Pea & Pinto Bean Sticks, made with more than 35% real legumes, as well as Nut Mixes, which are a source of fibre and protein. Pea & Pinto Bean Sticks are a combination of green pea, pinto and white bean and are available in three flavours, Roast Garlic and Herb, Sea Salt, as well as Spring Onion. The Nut Mixes are available in Sweet Chilli or Lemongrass & Coconut flavours. Off The Eaten Path Mixes are: â€˘ Suitable for vegetarians â€˘ Have no artificial colours or flavours and no added MSG.
have you tried the bone broth difference?
10g ofperprotein serve gentlyforsimmered hours perfectorfor cooking sipping product may not be available in all stores
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NOW IN SEASON
F E AT U R E
Rhubarb Great source of Fibre. Tasty stalks which range from pinkish-green to ruby red. The leaves should not be eaten due to their oxalic acid content. The tart flavour of the stalks needs to be balanced—it is often stewed with sugar, but orange juice, maple syrup and other sweeteners are also used. It is also made into savoury dishes, including relishes and compotes, salads or with chicken or pork. Bake, steam or boil stem (but be sure to remove and discard leaves—they contain oxalic acid). While sugar is often used to counter tartness, try adding sweetness via apples, berries or orange juice.
Zucchini The zucchini, or courgette as it is also commonly known, is a member of the squash family. Some people also refer to them as baby marrows; marrows are mature or large zucchini. The most common variety of zucchini is green but there is also a gold Zucchini which is great for adding colour to any dish. Leave skin on for the greatest health benefits. Add a splash of a healthy oil to maximise absorption of carotenoids.
NOW IN SEASON Radish – Red & White
Celery Both the stems and leaves are edible. The leaves are strongly flavoured and should be used when young—they add wonderful flavour and colour to salads. The stems can be eaten raw or cooked, adding a depth of flavour to stocks, sauces and soups. You can revive wilted celery by cutting 2–3cm from the ends and standing in a glass of water for 30 minutes. PAG E 1 4
Beneath the red radish skin is white flesh with a crunchy texture. Radishes can be round or cylindrical in shape. Other varieties can be purple, red, pink or yellow. They are sweet and juicy but also have a hot, peppery flavour, which means they are often sliced thinly. They are eaten raw or cooked. The heat of a radish can vary depending on how long they have been growing. The leafy tops can also be eaten. Avoid peeling radishes as many nutrients are more concentrated in the skin. If you have to peel, then gently pare away a superficial thin layer only.
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NOW IN SEASON
F O L L U F D E K C A P
R E W O P E I G G E V
CHUNKY VEGETABLE BAKE INGREDIENTS
1kg mixed vegetables (Any combination: potatoes, pumpkin, carrot, sweet potato, cauliflower, broccoli, zucchini, peppers) 2 tbsp butter 1 onion, finely chopped 2 cloves garlic, crushed 600ml Bulla Cooking Cream 1 tbsp chicken stock powder 1 bunch fresh chives, chopped 1 cup matured cheese, grated ½ bunch fresh parsley, finely chopped 100g butter 4 cups fresh coarse bread crumbs
1. P reheat oven to 180c. Peel and cut chosen vegetables into chunky bite sized pieces. Place vegetables into a large casserole dish. 2. Melt butter in a large saucepan over a medium heat and sauté the onion and garlic 2 minutes. 3. Stir in the Bulla Cooking cream, stock powder, chives, cheese and parsley, cooking stirring continuously until mixture begins to boil, reduce heat and simmer 2 minutes. 4. Pour the sauce over the vegetables. Cover with foil and bake in the pre-heated oven at 180c for 40 minutes. 5. Melt butter in a large frying pan and add breadcrumbs, toast gently until crumbs are golden. 6. Mix the cooled crumbs with the grated cheese and sprinkle the mix over the vegetables. 7. Bake uncovered in the oven for a further 20 minutes.
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S R U O V A L 2 NEW F 5L 2 . 1 T S R U B W O B RAIN L 5 2 . 1 H C A E P Y MIGHT
Healthy Greens and Purple Power now available in a convenient 300ml bottle.
NOW IN SEASON
BROCCOLINI THE FUSS-FREE INGREDIENT THAT BOOSTS ANY MEAL
“The beautifully sweet green is entirely edible and fuss free, which helps to make healthy eating easy,”
SWEET, TENDER AND FUSS-FREE, BROCCOLINI® IS NUTRITIONIST JACQUELINE ALWILL’S FAVOURITE GO-TO VEGGIE TO BOOST THE FLAVOUR AND GOODNESS OF A MEAL. Not to be confused with baby broccoli, Broccolini® is a mix of broccoli and Chinese kale, and has a mild, peppery flavour that becomes sweeter when cooked. Broccolini® is recognisable by its loose florets and tender stems – distinctively different to broccoli or baby broccoli. “The beautifully sweet green is entirely edible and fuss free, which helps to make healthy eating easy,” said nutritionist Jacqueline Alwill, founder of Brown Paper Nutrition. “As part of the cruciferous vegetable family – the power greens that pack a real punch - Broccolini® contains potassium for a happy heart, immunityboosting vitamin C and betacarotene for healthy skin.
For information and recipe inspiration check out www.perfection.com.au PAG E 1 8
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JACQUELINE HAS SHARED FIVE NEW WAYS SHE INCORPORATES THE SWEET, GREEN VEGGIE INTO HER DAY INCLUDING:
1. BREAKFAST BOOST Sautéed or steamed, Broccolini® is the perfect topper for eggs, avocado toast, and savoury breakfast bowls. It makes for an incredible start to your day and ticks the boxes for an early serve of vegetables.
2. SAVOURY SNACKING Teaming Broccolini® with protein and healthy fats like hummus or a yoghurt-based dip, is an ideal combination for a nutrient packed snack that will help control your hunger and maintain stable energy levels through the day. I love Broccolini® with tahini yoghurt and lemon.
3. ENTERTAINING GO-TO Let’s face it Broccolini® looks gorgeous and its long, edible stems, make it great finger food. Sauté, steam or roast and serve it up to guests on a big serving board with a sprinkling of herbs, a drizzle of extra virgin olive oil, and a topping of goat’s cheese, feta or nuts. It makes an impressive platter that helps increase your veggie intake and wow your friends at the same time.
$20, $50 OR $100
4 NOURISH BOWL SUPER STAR Create a nourish bowl with Broccolini® as the hero. When building a nourish bowl, I always try to include a quality protein like fish or chicken (a palm sized serve), energising carbohydrates like fresh vegetables or wholegrains, and to keep the hunger at bay healthy fats like seeds, avocado, or an extra virgin olive oil dressing.
5. SPICED UP While Broccolini® is delicious on its own, a bit of spice does wonders to vary any cooking and flavour experience. Consider adding chilli flakes, dukkah or curry spice just to start, and don’t hold back on your creative combinations.
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SPECIALLY MARKED PACKS & LOCATE THE CODE INSIDE
2.THEUPLOAD CODE AT
3. SCORE 1 OF 10,000+
Conditions apply, see www.upandgopocketmoney.com. Must be an AU or NZ resident 13+ only to enter and have purchased a participating product from a physical retail store. Starts 9am AEST 24/4/19 and ends 8pm AEST 5/6/2019. Max 4 entries per household per day. Winners must claim prizes by 20/6/2019 and retain all receipts, pack sticker/s and unique code/s. Prize pool AU $250,000. NSW Permit No LTPS/18/30840 SA Permit No T18/2279 ACT Permit No ACT TP 18/02557.
Not all snacks are created equal. PURE AUSTRALIAN HONEY
AUSTRALIAN ALMONDS AUSTRALIAN PEANUTS
BROCCOLINI® & CHORIZO PIZZA Preparation Time: 5 minutes
INGREDIENTS 1 bunch Broccolini®, washed and halved lengthways 1/3 cup tomato passatta 1 tbs chipotle in adobo sauce, (see tip) 3 tbs olive oil 2 tbs lemon juice 4 green onions, finely chopped 2 chorizo, chopped 2 (22cm) pizza bases 1 cup grated mozzarella
Cook Time: 10 minutes
METHOD 1. Place a large flat tray into the oven. Preheat the oven and tray to 220°C fan forced.
2 Combine the passatta, chipotle chilli and sauce, 1 tbs of olive oil,
1 tbs of lemon juice with salt and pepper in a small food processor. Process until well combined. Mix 1 tbs of oil, the remaining lemon juice and green onions together. Set both aside. 3. Heat the remaining oil in a frying pan over medium-high heat. Add chorizo and sauté for 3-4 minutes until light golden. Add the Broccolini® and sauté for a further 1 minute. 4. Spread the passatta mixture over the pizza bases. Top with chorizo and Broccolini® mixture. Place onto the hot tray and bake for 5-7 minutes until the base is crisp around the edges. Sprinkle over the mozzarella and bake for a further 2-3 minutes until melted. 5. Spoon over green onion mixture, season with pepper and serve.
Available in the health Food Aisle of your supermarket & everywhere good snacks are found.
Recipe from www.perfection.com.au PAG E 2 2
For a vegetarian option remove the chorizo. Add fresh chunks of ricotta to the pizza with the mozzarella in step 4. Store unused chilli and sauce in a clean jar in the fridge for up to 6 months. You can replace it with regular hot chilli sauce.
We can announce that after working hard to ensure our plantation is environmentally sustainable, Nerada Tea’s plantation has been Rainforest Alliance Certified™. And we are proudly the first Australian tea plantation to be awarded this certification seal.
WHAT DOES THIS RAINFOREST ALLIANCE CERTIFICATION MEAN?
NERADA TEA GAINS RAINFOREST ALLIANCE CERTIFICATION
Achieving Rainforest Alliance certification, means that our farm has been audited to meet the rigourous standards that require environmental, social and economic sustainability. Rainforest Alliance Certified ingredients are globally recognized by the iconic green frog seal.
The certification’s standards are informed by these principles of sustainable farming: • biodiversity conservation • Protect natural ecosystem • improved livelihoods and human wellbeing • Maintain wildlife corridores and aquatic ecosystems • natural resource conservation • effective planning and farm management systems • Manage how much water and energy is used in production • Minimise soil erosion & treat water waste • Reduce the use of pesticides
CLICK HERE TO READ MORE
Proudly Aussie made and owned for over 60 years.
Fairy Baking Australia
Simply made to entertain... IS COMING BACK!
A DECADE AFTER DISAPPEARING FROM SUPERMARKET SHELVES, THE LEGENDARY POLLY WAFFLE CHOCOLATE BAR IS COMING BACK.
“There are kids and even young adults out there who don’t really know what a Polly Waffle is and haven’t tasted it before, but there are also many devoted fans who have been PAG E 2 6
campaigning hard for its return,” he says. “Since taking over the Violet Crumble brand (purchased in 2018) we have been bombarded with two distinct questions, when are you bringing back the bags of Violet Crumble and when are you bringing back Polly Waffle? There is even a Facebook page that has over 55,000 members petitioning to ‘Bring Back The Polly Waffle.’ “As an Australian family-owned business, we have a real affinity for local brands and to have the opportunity to revive them and bring them back into the market is such a privilege. We also love a challenge and are honoured to be the business that gets the chance to try to bring back the Polly Waffle.”
y n b i g h r t o . y a by d BICK190203
Fourth-generation South Australian family business Robern Menz has acquired the long-lost chocolate treat from Swiss confectionery giant Nestlé, which discontinued the Polly Waffle in 2009. The Polly Waffle’s history dates back to 1947, when Melbourne-based Hoadley’s Chocolates first made the chocolate-coated wafer and marshmallow bar. Robern Menz CEO Phil Sims says the Polly Waffle has entered into the territory of Australian legend, after production ceased almost 10 years ago.
COCA COLA AMATIL JOINS FIGHT AGAINST PLASTIC STRAWS. Coca Cola Amatil has announced it would no longer distribute plastic drinking straws or stirrers in Australia, and would instead stock fully recyclable and biodegradable FSC- accredited (Forest Stewardship Council) paper straws. Group managing director, Alison Watkins, said the decision was another step forward in the company’s efforts to reduce single use plastics. “We’ve heard the community message loud and clear that unnecessary packaging is unacceptable and we all need to work together to reduce the amount entering litter streams, the environment and the oceans.” “The new paper drinking straws will be sourced from suppliers BioPak and Austraw.” LAST YEAR, COCA COLA AMATIL ANNOUNCED THAT BY 2020 IT WOULD: • improve water intensity for non-alcoholic beverages to no more than 1.95L/L and target a 25 per cent improvement in water efficiency for alcoholic beverages (compared to 2013) and food (compared to 2010). • reduce the carbon footprint of the ‘drink in your hand’ by 25 per cent (compared to 2010). • use at least 60 per cent renewable or low carbon energy in its operations. • develop the business case for a weighted average of 50 per cent recycled plastic in PET containers across the Australian portfolio, including carbonated soft drinks. • screen 80 per cent of supplier spend using responsible sourcing criteria. The Coca Cola Company is also developing sustainable packaging goals to increase the recycled content in plastic bottles, and supports recycling programs in Australia. PAG E 2 8
30 MINUTE DINNERS
USE VERSATILE AND FLAVOUR PACKED CAMPBELL’S CONDENSED SOUP TO CREATE SIMPLE MID-WEEK MEALS THE WHOLE FAMILY WILL LOVE
SERVES: 4 | PREP: 10 mins | COOKING: 10 mins Ingredients 400g fettuccine or pappardelle pasta 4 chicken breast fillets (about 220g each) 2 rashers bacon, trimmed, chopped 410g can Campbell’s Condensed Cream of Chicken & Mushroom soup 1 /2 cup thickened cream 1 tbs chopped parsley
1. Cook pasta in a large pot of salted boiling water until al dente. Drain. 2. Meanwhile, heat a little oil in a large pan. Cook chicken until golden on both sides. Set aside. Cook bacon in same pan for 2-3 minutes until browned. 3. Add Campbell’s Condensed Cream of Chicken & Mushroom
soup and cream, stirring until combined. 4. Return chicken to pan and simmer in sauce for 6-8 minutes until chicken is cooked through. 5. Stir through pasta and parsley. Season to taste. TIP: Add a little water to sauce if it is too thick.
OUTSPREADS MARGARINE OVER 12.3 MILLION AUSTRALIANS BUY BUTTER, MARGARINE OR ANOTHER TYPE OF BUTTER BLEND/DAIRY SPREAD IN AN AVERAGE MONTH, UP FROM JUST UNDER 11.9 MILLION FOUR YEARS AGO, THE LATEST RESEARCH CONDUCTED BY ROY MORGAN IN THE 12 MONTHS TO DECEMBER 2018 REVEALS.
MORE CAMPBELL’S CONDENSED SOUP DINNER INSPIRATIONS AVAILABLE ON CAMPBELL’S KITCHEN CAMPBELLS.COM/ANZ/CAMPBELLS-KITCHEN
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F E AT U R E
When it comes to choosing between butter and margarine it is butter that Australians are increasingly choosing in preference to margarine while other spreads including butter blends and dairy spreads are also increasing in popularity. In 2018 over 8.6 million Australians bought butter in an average month comprising 42% of Australians aged 14+ an increase of over 1.1 million compared to four years ago in 2014
when just over 7.4 million Australians bought butter in an average month. In comparison just over 5 million Australians (25%) bought margarine in an average month in 2018 representing a significant decline of over 1.3 million from four years ago in 2014. In addition nearly 2.6 million Australians (13%) bought a butter blend/dairy spread in an average month representing an increase of nearly 650,000 from four years ago.
Australians buying butter, margarine and butter blend/ dairy spread 2018 cf. 2014
Western Star top butter brand in 2018 bought by over 3.1 million Aussies The increasing butter market over the last four years has benefited a range of butter producers including Western Star, Devondale, Mainland and also Supermarket private label butter brands with all increasing their market size between 2014 and 2018. Western Star remains the leading producer of butter in Australia bought by over 3.1 million Australians in an average month, up by over 550,000 from four years ago and capturing a far larger market size than their leading rivals. Among Western Star’s butter brands are the popular Western Star Unsalted butter and also Western Star Salt Reduced butter as well as their flagship Western Star butter. Although Western’s Star’s increasing market size over the last four years was impressive rivals Devondale which increased its customer base by nearly 70,000 to 727,000 and Mainland which increased its customer base by nearly
140,000 to 656,000 have also grown as consumers increasingly choose to buy butter rather than margarine. The Supermarket private labels of leading supermarkets including Woolworths, Coles, Aldi and Foodland also increased their market size up by 175,000 to over 2.5 million customers in 2018.Australia’s top butter brands in 2018
Source: Roy Morgan Single Source (Australia), Jan-Dec 2014, n=15,944 and Jan-Dec 2018, n=14,913.
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Australiaâ€™s top butter brands in 2018
Source: Roy Morgan Single Source (Australia), January - December 2014, n=15,944, January - December 2015, n=15,367 and January 2018 - December 2018, n=14,913.*Mainland was first measured in January 2015.
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r e t s Ea s e p i c e R
AWESOME EASTER INDULGENCES
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HOT CROSS BUNS Makes: 8
INGREDIENTS 1 tsp dried yeast 300g (2½ cups) plain flour 2 tbsp caster sugar 1 tsp ground cinnamon ½ tsp ground allspice 80g (2/3 cup) dried currants 40g (1/3 cup) LUCKY SLIVERED ALMONDS 25g unsalted butter 150ml full cream milk 1 large egg 2 tbsp caster sugar 6 tbsp icing sugar 2 tbsp water
METHOD 1. Combine the yeast, flour, sugar, spices, currants and almonds in a large
bowl and mix well. 2. Melt the butter gently in a small saucepan. When melted, add the milk and whisk until the mixture is lukewarm. Take off the heat and beat in the egg. 3. Pour the butter mixture into the dry ingredients and mix with a fork. When too stiff to work, tip the mixture onto a lightly floured bench. Knead for 5 minutes, incorporating any currants or nuts that fall out of the dough back in while kneading. 4. Place the dough in a large, clean bowl, dust it with some flour and cover the bowl with a tea towel. Rest for 1½-2 hours in a warm, draught-free place until the dough has roughly doubled in size. 5. Preheat fan-forced oven to 180°C. 6. Divide dough into 8 equal pieces and roll each into a ball (the dough will deflate – this is fine). Arrange on a lightly greased tray. Cover with a tea towel and rest for a further 20 minutes. 7. Uncover the buns and bake in the preheated oven for 20 minutes, or until golden. They are cooked when a rap of the knuckles on the bottom of a bun makes a hollow sound. 8. While they are cooking, prepare a glaze by combining the sugar and water in a saucepan over a gentle heat until the sugar dissolves. As soon as the buns are removed from the oven, brush them with the hot sugar glaze. 9. Cool on a rack for 10 minutes before mixing the icing sugar with 1 teaspoon of water to make a thick paste. Take a zip-lock bag, fill it with the icing sugar paste and push the mixture to one corner. Snip a small hole in that corner and pipe cross marks on top of each bun. Serve slightly warm.
NOTE These are best eaten on the day they are made or can be frozen for up to 7 days.
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EGG CUSTARD TARTS Preparation Time: 30 minutes Cook Time: 1 hour Serves: 8
INGREDIENTS Tart Shells 150g (1½ cups) LUCKY ALMOND MEAL 3 tbsp extra virgin olive oil 1 tbsp maple syrup 1 tbsp water ½ tsp sea salt Custard Filling 200g (1 cup) caster sugar 160ml (2/3 cup) water 1 tsp vanilla extract 310ml (1 1/4 cups) full cream milk 60g (1/2 cup) plain flour 6 egg yolks
METHOD 1. Preheat fan-forced oven to 160°C 2. To make tart shells, place all base ingredients into a
bowl and combine until mixture forms a firm dough. 3. Divide the mixture into 8 equal portions and press each into a silicone muffin mould, ensuring the dough is even on the bottom and sides to create a tart case. Prick a fork into the bottom of the tart cases a couple of times then bake for 5-7 minutes. Set aside. 4. To make filling, in a saucepan on low heat, combine caster sugar, water and vanilla until melted. Once melted, increase heat to high and boil for 1 minute. Set aside. 5. In another saucepan, heat 1 cup of milk until frothy and hot, but not boiling. Set aside. 6. In a large bowl, mix flour and remaining ¼ cup of milk with a whisk until combined. Add hot milk to the mixture and carefully whisk until smooth and combined before adding sugar syrup to the bowl and whisk again. Pour whole mixture into a large saucepan and return to the stove on medium heat, whisking for 10 minutes, until thickened to pancake batter consistency. 7. Remove from heat and add egg yolks, whisking quickly until well combined. Carefully spoon custard into tart cases and bake for 35 minutes, or until the custard is browning on top. 8. Cool completely in muffin moulds before carefully turning out. Enjoy warm or cold.
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CHOCOLATE CRACKLE BUNNIES Preparation Time: 30 minutes Set Time: 1 hour Serves: 24 You will need an Easter themed cookie cutter for this recipe – we have used a 6cm bunny shape cutter in this case but you can use any shape you like.
White chocolate crackle 250g (1 block) Copha 200g White chocolate, chopped (not compound) 125g (1-cup) Icing sugar 60g (½ cup) Milk Powder 4 cups Rice bubbles 100g (1 cup) Desiccated coconut
Chocolate Crackle Base 1. Line two 30cm x 20cm baking trays with baking paper. 2. In a large bowl combine white chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat. 3. Add Rice Bubbles®, milk powder and coconut in a separate bowl. Stir to combine. Pour crackle mix onto one of the baking trays and spread evenly. Leave on the bench to set. 4. In a large bowl combine dark chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat. 5. Add Rice Bubbles®, cocoa powder and coconut in a separate bowl. Stir to combine. Pour crackle mix onto second baking tray and spread evenly. Leave on the bench to set. 6. Using a 6cm bunny shaped cookie cutter, carefully cut out bunny shapes. Transfer bunny shapes to a tray or large plate, and leave to set in the fridge for 1 hour.
Dark chocolate crackle 250g (1 block) Copha 200g Dark chocolate (chopped) 125g (1-cup) Icing sugar 60g (½ cup) Cocoa powder 4 cups Rice bubbles 100g (1 cup) Desiccated coconut Icing 50g Icing sugar 1-2tsp Water Pink food colouring Liquorice strips and pink smarties to decorate
Icing 1. Sift icing sugar into a medium bowl. Add a few drops of pink food colouring. Add water one teaspoon at a time, mix until a smooth, thick icing is made. Assembly • Put some icing on the liquorice whiskers and stick down onto the crackle. • Then put some icing on the smartie and glue it down to the whiskers. • Allow icing to set. • Serve.
Note You can use the left over crackle to make crackle popcorn, Place the left-over’s in a microwave safe bowl, heat on medium (50%) power for 1minute, pour onto a tray lined with baking paper. Leave it to set on the bench for 20 minutes or until firm to touch. Pinch off walnut sized pieces and shape into popcorn, once all the mix is used up put popcorn in the fridge to set around 1 hour. Store crackle shapes in an airtight container in the fridge for up to 4 days. PAG E 4 2
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CANDIED BACON ROCKY ROAD Preparation Time: 15 minutes Cook Time: 35 minutes Serves: 16
AUSTRALIAN PORK INGREDIENTS 2 tablespoons maple syrup 1 tablespoon brown sugar 175g rindless bacon rashers 400g dark chocolate, roughly chopped 280g white and pink marshmallows, roughly chopped 200g glace cherries 150g Turkish Delight chocolate bar, roughly chopped 1/2 cup unsalted roasted peanuts
METHOD Preheat oven to 180˚C/160˚C fan-forced. Line a 1.
baking tray with baking paper. Combine maple syrup and brown sugar in a small bowl. Place bacon onto prepared tray and brush generously with maple syrup glaze. Bake for 15 minutes. Turn bacon and brush with maple syrup mixture. Bake for a further 15 minutes. Stand and cool. When cold and crisp, finely chop the bacon. 2. Grease and line a 26cm x 16cm x 3cm deep baking pan with baking paper. Place chocolate into a large heatproof bowl. Microwave on high in 30 second bursts, stirring with a metal spoon after each burst, until just melted. Stir until smooth. Remove from heat and stand for 5 minutes. 3. Stir through marshmallows, cherries, Turkish Delight, peanuts and half of the bacon through the chocolate. Pour into prepared pan and spread evenly. Sprinkle with remaining bacon. Stand at room temperature to set (or refrigerate in hot weather). Cut into squares and serve.
TIP • P lace any leftover rocky road into an airtight container and store in the fridge for up to 1 week.
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AUSTRALIAâ€™S VIOLET CRUMBLE CHEESECAKE Preparation Time: 10 minutes Setting Time: 8 hours Serves: 10-12
INGREDIENTS 250g pack of Choc Ripple biscuits 155g butter melted 2 tsp gelatine 1/4 cup water 200g milk chocolate, chopped 500g cream cheese at room temp 1/2 cup caster sugar 300ml thickened cream 100g Violet Crumble, chop pieces in half + 80g Violet Crumble for decoration
METHOD 1. Grease a 24cm round spring form pan and line
base with baking paper. 2. Process biscuits until crushed. Add butter and process until combined. 3. Press mixture over base and up sides of prepared pan. Refrigerate while preparing filling. 4. Sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until dissolved, remove and cool. 5. Place milk chocolate in heatproof bowl. Stir bowl over pan of simmering water. Stir until melted. Remove and cool for 10 minutes. 6. Beat cream cheese and sugar in a small bowl with an electric mixer until smooth. 7. With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth. Fold in Violet Crumble pieces. 8. Pour filling over biscuit base. Use remaining Violet Crumble up and add to top of cheesecake. Cover and refrigerate overnight until set. 9. To serve remove the side of pan and transfer cheesecake to a serving plate. Enjoy!
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F E AT U R E
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Vilis has joined forces with Philly Cream Cheese to create PHILLYBUNâ€™s which are delicious Vilis hot cross buns topped with smooth Philadelphia cream cheese. Available now at South Australian Independent.
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F E AT U R E
Australia, you asked and KitKat delivered! KitKat Gold is here to stay. Following overwhelming demand from Aussie chocolate fans, KitKat has announced that its world-first flavour innovation, KitKat Gold, is ditching its limited edition status and staying in stores. Nestlé Confectionery Marketing Head Anna Stewart said: “The reaction we received from our fans has been absolutely phenomenal. KitKat Gold has sent chocoholics into a frenzy – it's like nothing we’ve seen before. “You asked, and we listened – we’re delighted to announce that KitKat Gold will remain on shelves. Aussies can continue taking a well-deserved and deliciously caramelised break from their busy day.”
New Tim Tam Slams Take your Tim Tam enjoyment to the ultimate level with our mouth-watering new Tim Tam Slams range, deliciously designed to Slam. Delight in Dark Choc & Sticky Raspberry flavour, be thrilled by Choc Malt & Sticky Caramel flavour and go wild for Choc Hazelnut & Gooey Caramel flavour. Inside each you’ll discover a delectable centre that is perfect on its own and even better when Slammed. So grab a mug of your favourite beverage and BITE, SIP, SLAM all three.
Cadbury’s new Dark Milk chocolate Whats that you say, dark chocolate? no no, its dark milk chocolate, Salted Caramel, Crispy Mint, Chocolate and Hazelnut.
FREE - Lucky Easter Recipe Book Download the Lucky 24 Page Easter cookbook, its free! RECIPE
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LOOKING FOR LOW OR NO SUGAR OPTIONS...
Well Naturally Seeking a new indulgence? Deliciousness awaits with new Well Naturally No Sugar Added Chocolate varieties. Lose yourself in a new, deeply rich, dark chocolate experience with Tahitian Lime: a combination of zesty lime immersed in dark chocolate; and Raspberry Crush: a flavour bursting blend packed with real raspberry pieces. Or relish smooth, creamy, milk chocolate with raspberry pieces in new Sweet Raspberry, and the ever-popular Coconut Delight, now available in a larger 90g share block. Don’t hesitate – Well Naturally is sweetened naturally with stevia. So, what are you waiting for?
REAL ORGANIC. NOT FAKE ORGANIC. Sugarless Stevia Organic has been certified by ACO as meeting their strict guidelines to use their bud logo. The others fake it. And don’t have the ACO approval. Now you can be 100% sure with our natural organic stevia.
Aqua Pura All Splash, No Sugar Fruit Splash has created a brand new range of flavoured water and it’s hitting a shelf near you. With NO SUGAR, NO SWEETENER, NO GUILT and bursting with natural fruit flavour, we can confidently say that Fruit Splash will be the drink of the summer!
RASPBERRY MUFFINS DIABETICS WILL LOVE These taste so good it’s hard to believe they’re actually good for you! PREP 10 MINS | COOK 30 MINS | MAKES 12 3 cups self raising flour 1/2 cup Sugarless Stevia Organic granules 1 1/4 cup milk 2 eggs
1 tsp vanilla essence 1/2 cup stevia sweetened jam 100g butter melted and cooled 1 1/2 cup raspberries (fresh or frozen)
Sift flour and Sugarless Stevia Organic into a bowl. In a jug, blend together the milk, eggs, vanilla essence and raspberry jam. Stir into the dry ingredients, folding in the butter and raspberries as you go. Spoon into a greased muffin tray lined with muffin cups to 3/4 full o each. Bake at 180 C for 25-30 mins or until cooked.
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Orgran Bathox Bathox range of Sugarless Sweetener is Australian Made and Owned. Our range of low calorie sweeteners are a great sugar substitute. They taste and sweeten like sugar, minus the calories.
We call them our delicious oven-baked bundles of sugar free joy! These cookies, made with the celebrated superfood Buckwheat, and the much-loved ancient grain Chia are sure to make your mouth water. Add into the mix a generous serving of cacao nibs and youâ€™ve got one crowd pleaser! Dairy Free, Egg Free, Gluten Free, GMO Free, Kosher, No Added MSG, Nut Free, Soy Free, Sugar Free, Vegan, Wheat Free, Yeast Free
AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.
GRASS EATING PETS OUR PETS ARE UNIQUE CHARACTERS, THEY ALL HAVE THEIR OWN PERSONALITIES AND BEHAVIORS. ONE BEHAVIOR THAT IS VERY COMMON BUT CONCERNS A LOT OF PET OWNERS IS GRASS EATING, IS THAT NORMAL?,
CE RAISING SPIRITS SIN
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LET’S TAKE A LOOK AT SOME REASONS YOUR PET MAY BE EATING GRASS.
Most people think pets eat grass because they don’t feel well and want to induce vomiting, this is a good theory for cats, as many say cats need to clear their stomachs of fur balls, bird bones or other things, grass induces vomiting and hence a good clean out. For dogs, well the jury seems to be out, the experts say less than 25% of Dogs who eat grass will actually throw it up. continued page 54
Villis half page ad
PHILLY® BUNS, Spread deliciously smooth & creamy PHILLY® Cream Cheese over your VILI’s Hot Cross Buns this Easter. PHILADELPHIA, THE PHILADELPHIA DEVICE AND PHILLY ARE TRADE MARKS OF MONDELEZ INTERNATIONAL GROUP.
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OTHER SUGGESTED REASONS WHY YOUR DOG MIGHT BE EATING GRASS INCLUDE • Boredom • improving digestion • treating an intestinal irritant like worms • or you dog may suffer from a disorder technically known as Canine Pica. (Not common in cats) Canine Pica is the act of eating things that are not food, this can be pretty much anything, plastic, paper, dirt, garbage, even poop, so if your pets fits this description get down to the vet or behavior specialist for some advice. If your pet only eats grass every now and then take a look for other things like constipation, diahorrea or anything not quite normal. If your pet does have symptoms its’ likely your pet has not developed these from eating the grass, they are eating the grass to selfheal. Of course if you use lawn fertilizer or other chemicals in the garden then these chemicals could cause a problem so be aware of your pet’s behaviors when using chemicals. If your pet has a good diet, and you are up to date with worming treatment, and the pets has no toilet issues it’s more than likely your pet is just eating grass because it can, it may just be bored. Most vets do consider eating grass as pretty normal behavior.
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Exercise and toys are a great way to eliminate boredom so that’s the easiest and first step to help break the habit.
WHAT ITS NOT: Vets don’t believe your pet is eating grass because they are hungry, so don’t think you need to increase their meal sizes. Also don’t be confused with pets that dig and then chew at roots and grass, this is a different behavior. In a perfect world vets say that eating grass is not a serious problem, first thing to ensure is that your pet has a healthy diet to keep their gut in good health and able to ward off any irritants.
MARY MACK’S INSTANT BATTER, SAME GREAT BATTER, JUST A NEW PACK. Some 30 years ago Mary and John McCormick opened a fish and chip shop in Innisfail. From these humble beginnings grew the concept of creating a quality easy-to-mix readymade batter emerged. Their batter allowed a uniform product to be deep fried, and this became the vital difference in attracting customers. As time went by, they realised that the Mary Mack’s Instant Batter was unique, and were approached from a local supermarket to package a retail product in small amounts. Since these early days the demand has increased considerably and now the product which is sold under the registered Trade Mark of
“Mary Mack’s Instant Batter” can be found on the shelves throughout the Australian Supermarket outlets as well as a growing number of overseas countries. Mary McCormick Pty Ltd is a 100% owned private Company and the product uses 99% Australian grown ingredients. The product contains no preservatives, no artificial colourings or flavourings and is suitable for many uses domestically and for restaurants or fast food outlets. Due to increased demand for the products, both nationally and internationally, a purpose-built factory, distribution and marketing office was setup. It now handles all manufacture, marketing and distribution of Mary Mack's products to the supermarkets, food service and export trade.
Mary supplies the base ingredients and continues to manufacture for the local North Queensland market. Keep an eye out for the new Mary Mack’s Instant Batter packs in your supermarkets, now with great recipe ideas on the back. Mary Mack’s Instant Batter 150g can batter up to 1kg seafood, chicken of vegetables.
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Great Australian Sunscreen
Protection for our sunburnt country. We all need the best protection against the harsh Australian sun. Maxiblock has created a smart range of high quality Australian-made sunscreens suitable for all skin types and every outdoor occasion.
Light feel, non greasy and fragrance free, Maxiblock sunscreens are formulated with the greatest care, using only carefully selected ingredients to protect against our harsh sun.
protection you can trust since 1979