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Make every day Australia Day

wina Melinda's Hamper

Delicious

Eastergoodies

packed inside

See page pg 27 for details

Nerada Tea - A Great Australian

Brand pg 8

Easter Brioche pg 23

Melinda’s Pudding pg 27

Chocolate Milkshake pg 24

C O N T E N T S

4 NEW PRODUCTS

6 FEATURED PRODUCTS

8 GREAT AUSTRALIAN BRANDSNerada

10 NEWS

20 BREAKFAST FEATURE

22 RECIPESGood Friday fish and chips

Slow-cooked Easter lamb shoulder

Chocolate Easter Brioche

Chocolate Milkshake

Mini Cream Puffs

Red Velvet Cupcakes

Melinda's Choc Fudge Brownie and Raspberry Pudding

Choux Easter Bunnies (pg 14)

27 WIN A MELINDA’S HAMPER COMPETITION

28 HEALTHY LIVING

30 AROUND THE HOUSE

Disclaimer

Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase

as 'Country of Origin' can change without notice. Whilst every endeavour is made to make this magazine and it's enclosed information as accurate

as possible at the date of publication, no responsibility will be taken for any omissions or changes.

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

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

If you are keen to be part of this publication, please contact us on the below numbers:

Editorial enquiries – 03 9853 7665 Advertising enquiries – 03 8794 9797

What’s inside your Easter edition?

P A G E 3

N E W P R O D U C T S

Sugar less Sweetener - losing weight has never t asted bet ter

Our all Australian Made and Owned range of low calorie Sugarless sweeteners are a great healthy alternative to sugar.

They taste and sweeten just like sugar minus the calories and are beneficial for anyone trying to lose weight and control their sugar intake.

In the past sugar sweeteners were mainly used by people with diabetes, but it is now popular to be used in place of sugar for all your sweetening needs. It can be used in all your cooking needs and to sweeten hot or cold beverages.

Sugarless contains No Saccharin and does not have a bitter aftertaste.

Sugarless Sweetener allows you to enjoy great tasting foods without all the extra kilojoules of traditional sugar. They also do not contribute to tooth decay, as they are not broken down to acid by dental plaque.

Available in packs of 110 sachets or 250ml liquid at all Coles and Woolworths Supermarkets.

Ward McKenzie ’s new produc ts

One of Australia’s oldest family-owned food manufacturers, Ward McKenzie’s has launched 13 new products in its range.

The new products include SuperBlend, Quick Cook Soups, Soup Pouches, Saffron and Himalayan Salt varieties, and can be found in the soup and herbs and spices aisles of supermarkets.

McKenzie’s said its SuperBlend range “is set to reinvent soups, sides and salads”.

Ingredients include grains and legumes such as lentils, quinoa, pearl barley, freekeh and beans.

McKenzie’s has also launched a Quick Cook Soups range. Flavours include Minestrone, Country Chicken and Hearty Vegetable. All can be eaten as is, or vegetables can be added.

NE W and E XCLUSIVE from the Beerenber g Family Farm

Dessert Sauces

Make your dessert a work of art with our exquisite new range of dessert sauces. We are extremely proud of these indulgent and luxurious delights, carefully crafted on our farm by our talented chefs. Featuring stunning fine art labels and delivering intense, sophisticated flavours and aromas – the sensory pleasures abound.

NE W and E XCLUSIVE from the Beerenber g Family Farm

Australian ginger growing and processing company Buderim Ginger has launched a new 250mL slimline can of boutique non-alcoholic ginger beer.

Buderim Ginger said the beer “will be made with only the freshest real Australian ginger and no artificial colours or flavours”.

Buderim Ginger beer is available in 250mL slimline can, and in a 340mL glass bottle.

WHAT’S NEW ON YOUR SUPERMARKET SHELF?

P A G E 4 w w w . b u y a u s m a g . c o m . a u

Arnot ts e xpands T im Tams Adr iano Zumbo range

The makers of the iconic Australian chocolate coated Tim Tam biscuits, has launched two new flavours in its range of Tim Tams developed in Australia in collaboration with celebrity patissier Adriano Zumbo.

Tim Tam by Adriano Zumbo has released a coconut cream variety as well as a chocolate raspberry flavour.

The Adriano Zumbo’s Tim Tam range is available at independent grocery stores for RRP $3.25.


F E A T U R E D P R O D U C T S

Rosella Tomato Sauce

Iconic Australian tomato sauce brand Rosella, is celebrating 120 years of top quality tomato sauce as Australia’s oldest sauce brand. Founded in 1895, Rosella has been a staple in every Australian household and is proud to celebrate this historic milestone.

Rosella has been a much loved and integral part of Australian households for 120 years of summer sausage sizzles, household dinners and special events.

Rosella Tomato Sauce is made using 100% Australian Grown tomatoes sourced from the Goulburn Valley region, bottled locally in Victoria. Rosella is an Australian family owned business, that is proud to be supporting Australian framers and local manufacturing.

Rosella Tomato Sauce is available in a 500ml plastic squeeze bottle the traditional 600ml glass bottle, and a 2Litre & 4 Liters bulk pack for families and catering purposes.

Marathon

Marathon Foods has been producing quality products in Australia since 1963. Know as Australia’s leading manufacture of Dim Sims and Spring Rolls. All Marthons products are made from quality local ingredients.

TRADITIONAL RANGE PARTY FOODS Dim Sims Puffy Dogs Spring Rolls Mini Dim Sims Salt reduced Dim Sims Mini Spring Rolls Pastizzis Mini Pastizzis Hamburgers

Marathon products are available from all great independent supermarkets, their full range can be viewed at www.marathonfoods.com.au along with some great recipe ideas.


G R E A T A U S T R A L I A N B R A N D S

NERADA

Nerada Tea is the largest supplier of Australian grown tea and can trace is roots back to a farm hacked by hand from the North Queensland bush in 1882.

Today there are more than 1,000 acres of tea planted on the Cairns Highlands delivering 6 million kilos of fresh tea leaves to the Nerada Tea processing factory every year.

It is a long way from the Cutten family that pioneered tea in the Cairns region from 1882 and Dr Maruff who started the modern Nerada Tea industry in the 1950s from these humble beginnings.

Dr Allan Maruff and his family migrated from India to Australia in the early 1950s and committed to the concept of developing a tea industry in the area.

His original plantation was started with seedlings from the Cutten brothers’ farm that he planted in 1958 on 20 acres of land in the Nerada Valley.

By 1968 There were 80 acres of thriving tea plants and in 1969 a consortium of local businessmen formed Tea Estates of Australia (TEA) and commenced tea planting on a 200 acre property neighbouring the Nerada plantation.

Due to labour costs Dr Maruff pioneered mechanical tea harvesting and built the first tea-processing factory in Australia, creating the foundation of the modern Nerada Tea Estates.

By 1973 NTE was is financial trouble and TEA bought NTE’s assets and created the Nerada brand to market in grocery stores.

Nerada tea is now available across Australia and the product range has expanded from black tea to include specially selected imported herbal infusions, green teas, flavoured teas and an innovative range of instant tea mixes

This can all be traced back to the pioneering efforts of the Cullens and Dr Maruff over a 130 year period.

Nerada Tea Australian

grown since 1882

Cutten Brothers 1882

N E W S

WHAT’S NEWS

P A G E 1 0 w w w . b u y a u s m a g . c o m . a u

‘ FoodSwitch ’ app adds e x tra features on sugar, ener g y and fat

Australian-based food scanning app, ‘FoodSwitch’ has launched new user-requested features and Health Star Rating Products that allow consumers to find food products in supermarkets that are lower in sugar and fat.

The free health app, developed by The George Institute for Global Health and Bupa Australia, was designed to make it easier for shoppers to switch to ‘healthier’ options among packaged foods. The three new features are:

SugarSwitch: Lists products with less total sugar than the scanned item

EnergySwitch: Suggests foods with lower kilojoules to help manage energy intake

FatSwitch: Lists products with a lower amount of saturated fat, helping tackle high cholesterol

In April 2013, the app expanded to include a gluten-free filter and consumers can also use the Health Star Rating feature.

The FoodSwitch app has been downloaded more than 500,000 times since its 2012 launch and contains more than 400,000 items thanks to consumer support.

The updated iOS app can be downloaded from the App Store. Users can also access FoodSwitch technology online at the new FoodSwitch (foodswitch.com.au) website. An Android update with the same expansion of features will follow next month.

Austral ia ' s Hot test G inger announced

After a three-month search, over 2,300 entries and nearly 300,000 votes, the winners of Buderim Ginger’s world-first competition to find Australia’s Hottest Ginger have finally been announced.

Hailing from Perth, female winner Bec Mountford describes herself as a ‘proud ginger’ and can’t wait to begin her dream modelling career with Division Model Management.

Taking the crown for Australia’s Hottest Ginger (Male) is Nick Glen, a Newcastle local currently based in Sydney.

For more information about Buderim Ginger visit http://www.buderimginger.com/

WCB to acquire L ion’s cheese business

Canadian owned Victorian-based dairy business Warrnambool Cheese and Butter (WCB) has announced it has entered into an agreement to acquire the everyday cheese business of Japanese-owned Lion, which is based in Victoria.

The Lion everyday cheese business includes COON, Cracker Barrel, Mil Lel and Fred Walker cheese brands.

Canada-based dairy company Saputo holds 87.92 per cent of the shares in WCB after it won a takeover battle for WCB in January 2014.

Although not an Australian owned manufacturer it supports hundreds of local dairy farmers.

N E W S


SunRice p lans A S X l ist ing

Australian rice producer, SunRice, is seeking feedback from growers and shareholders on a new proposed capital structure that could lead to a listing on the Australian Securities Exchange (ASX).

The potential new capital structure would include SunRice delisting from the National Stock Exchange and the creation of the SunRice Fund, which would be listed on the ASX.

The SunRice board is holding meetings across the Riverina region in NSW over the first two weeks of March to enable growers and shareholders to consider the potential new capital structure and obtain their feedback.

Pat t ies records prof i t grow th

Australian food manufacturer Patties Foods has recorded a 3 per cent increase in profit to $8.2 million for the first half of the 2015 financial year.

The result compares to the last financial year’s full year underlying Net Profit After Tax (NPAT) decline of 2 per cent.

Iconic brands in the Patties Foods portfolio include Four’N Twenty, Herbert Adams, Nanna’s, Patties, Creative Gourmet and Chef’s Pride. Patties manufactures and markets food products for the supermarket, petrol and convenience, catering and general foodservice channels in all parts of Australia.

Patties recorded revenue growth of 9.1 per cent with positive revenue growth in its core brands of Four’n Twenty, Patties, Herbert Adams and Nanna’s.

In 2014 Patties successfully launched new savoury products with Patties Pie Bites, Herbert Adam’s Slow Cooked pies and Four’N Twenty Real Chunky beef pie.

Berr y l inked Hep A cases increase

Three more cases of Hepatitis A infection have emerged as a result of people eating a contaminated, and now recalled, frozen berry product.

There have been two further cases reported in Queensland and an additional case in WA, according to an update posted on the federal health department’s website on Wednesday.

It takes the total number of those people falling ill as a result of the berry contamination to 26.

Bellamy ’s produces strong a result

Australian baby food company Bellamy’s Australia Limited (Bellamy’s) has announced strong revenue growth of 141 per cent to $58.3 million and net profit growth of 137 per cent to $3.2 million for the six months ended 31 December 2014.

Bellamy’s Organic started in Launceston, Tasmania in 2004 as a family-operated company. It was the first to offer an organic baby formula range in Australia. Tasmanian Pure Foods Ltd purchased Bellamy’s Organic in 2007.

The Company supplies its certified organic product range, which includes infant and toddler formula, as well as baby foods and snacks to the chains and independent supermarkets and pharmacy chains.

It also exports its food to China, Hong Kong, Taiwan, Singapore, Malaysia, Vietnam and New Zealand. The Company said strong demand for its baby foods in Asia had led to the opening of offices in Singapore, Shanghai and Hong Kong.

N E W S


The recent hepatitis outbreak in Australia has highlight the importance of being able to identify Australian Made food and for government regulations to ensure the food that is imported is not a health risk.

Discussion with Australian berry industry show that the berries from China and Chile that allegedly imported the hepatitis was a result of Australia not producing enough fresh berries for the frozen food industry.

Australian berry growers focus on the lucrative fresh market so provide amazing seasonal fruit and do not produce enough for the bulk food industry.

It is too expensive to produce enough berries to meet the market requirements and compete against the imported products - it is a common refrain from industry.

So how do we provide an Australian source product when it is produced to cheaply overseas?

Easy. We need a clearer system of food labelling - Australian Made should mean 100% local produce - and implement a health regime for imported foods that goes back to the origin of the produce to ensure it is produced to Australian Health Standards and community expectations.

Global competitiveness is great if we all play by the same rules. Distorted international trade is the reason we almost lost SPC and its amazing canned tomatoes, is the reason we barely produce a potato chip that is grown in Australia and frozen greens are almost always sourced from everywhere else.

And that's just the tip of the ice berg for a country selling itself as the food bowl of Asia.

The problem is the politics and the business - it is not enough to just grow and distribute food. It has to go through massive supply chain programs, a supermarket industry cutting prices to suppliers daily and a public that is increasingly being shut out by the duopoly that buys according to their profit margins and not to support Australian industry and agriculture. Despite what they claim.

Why not have a certification process that nominates food as safely made in an hygienic environment, by people paid a fair days' wages and who live in a reasonable community that isn't polluted by their industry?

Do we want our food produced any other way? This would allow us to buy imported products with confidence and our food producers would be competing on a (more) level playing field.

I would like to see "Australian Certified Import" clearly indicating country of origin and health standards.

There should also be a fast system of appealing against products dumped in Australia from subsidies producers - how long did it take to even review the tinned tomato issue?

We can do it with coffee (maybe) through Fair Trade and other methods of identifying Organic and Environmental standards. Surely we should do it for our health.

The Greens are pushing for a new labelling system and it partly addresses the problem.

The Greens recognise Australia's farmers and food manufacturers are under pressure and that Australians want to support our farmers and workers by buying local products.

They recognise that Australians overwhelmingly want to be able to identify Australian-grown food and food that has been locally manufactured.

This is something Buy Australian readers nominate every year in our surveys and we are trying to implement in as many IGA supermarkets as possible.

The Greens bill establishes the following labels for country of origin claims:

‘Product of’ or ‘Grown in’ Will be used to describe food that has been wholly grown and processed in a country.

‘Manufactured in’ Will replace ‘Made in’ for food that has been substantially transformed in a particular country. The term ‘made in’ will no longer be used as many people think that ‘made in’ refers to where the ingredients were grown.

‘Packaged in’ Will be used on food that has been highly processed but can’t claim to have either ingredients of significant processing in a particular country. Companies can still choose to highlight the source of significant ingredients if they wish.

This goes some of the way but what chance does it have against Free Trade Agreements, big business, big politics and the entrenched duopoly? Will the berry scare will be enough for them to act in the best interests of consumers? Highly unlikely.

FOOD SAFETY

T ime to focus on the real issues of food safet y

Grant's RantBy Grant Müller | Editor

P A G E 1 5b u y a u s t r a l i a n m a g a z i n e

N E W S


Coles may face $5 mil l ion f ine for f resh bread c la ims

The Australian Competition and Consumer Commission has made submissions to the Federal Court, calling for Australian supermarket giant Coles to be fined $5 million for misleading labels on bread products sold as fresh bread.

The Federal Court had found Coles guilty of misleading shoppers with false claims on bakery products that were advertised as “baked today, sold today” and “freshly baked in-store”, when this was not the case.

The ACCC’s investigation into Coles’ marketing tactics was prompted by a complaint about bread labelling from former premier Jeff Kennett, who discovered a loaf of bread that was advertised as freshly baked in-store had in fact been made in Ireland.

A 2 Milk Company

Dairy company The A2 Milk Company has listed the Company on the ASX offering a great investment opportunity for people keen to “invest” Australian as well as “buy” Australian.

And business is booming with plans to move into the Chinese and US markets with a strong business in the UK.

Geoffrey Babidge, A2 Milk Company Managing Director, said fresh milk sales of a2 Milk increased on the previous corresponding period in AUD by 16 per cent as a result of continued growth in brand awareness and presence in the retail trade.

A2 milk does not contain A1 beta-casein protein.

The Company said it continues to develop its plans and structure for sale of fresh milk and UHT milk in China, with other Asian markets to follow.

The Company said it is currently the largest fresh milk brand by volume being exported from Australia.

Mandator y trans fat label l ing a ‘must ’ for Austral ians’ health

The Australian Heart Foundation is calling on the Ministerial Forum to reverse its recent decision to not make trans fat labelling mandatory.

Heart Foundation National CEO Mary Barry said the organisation had consistently called, over many years, for mandatory labelling of trans fats on the nutrition information panel.

Currently, in Australia there is no requirement for the label on a food product to list trans fat in the nutrition information panel. The exceptions to this are if a nutrition claim made on the product about other fats (such a omega-3 or cholesterol or monounsaturated fat).

The results of a human digestion trial sponsored by a2MC and conducted by Curtin University of Western Australia were published in the European Journal of Clinical Nutrition in August 2014.

This trial provided new support for the digestive benefits in humans of a2MC products and supported previous findings in published animal studies. The Company has commenced human studies in a number of markets to further build on this research.

The winner of the 2015 Buy Australian Magazine survey is Maree Doherty from Heskett who shops at IGA Romsey

She has won a $250 IGA Shopping Voucher to spend at her local store.

She helped contribute to the market research that saw 100s of people tell us how the magazine is used in their day to day shopping and how they use the magazine to buy Australian Made products.

What came through from the research was how strongly readers identified with their local IGA store.


BUY AUSTRALIAN MAGAZINE SURVEY

N E W S

1. 80% earn less than $50,000 pa so this can be increased by 50%-80% for household income

2. Ages are spaced evenly through 30 to 60 plus with a mildly stronger showing in 31-40 and 51-60 age group

3. The target market is women over 30 and this is strong 4. 80% of shoppers identify IGA with “Supporting Australian Made”

and “Support for the Community” 5. 74% of shoppers use BAM to “Buy Australian Made Products” 6. 65% use the mag to buy or identify Australian Products 7. 42% say it is a valuable part of their IGA shopping experience 8. 31% say a point of difference from Coles and Woolworths 9. 57% indicated they use the recipes which is great for Australian

producers 10. 65% of readers buy the Australian Made products and 15%

“when I can find then” 11. which leads to 65% of people wanting shelf talkers to make the

products more visible

Feel free to email me with your comments, about your favourite products or tips on new products to [email protected]

"We find the meat at IGA far superior to

Woolworths. I really enjoy shopping at IGA Sunbury as much as I can and if IGA was our closest supermarket to

home, we would be inclined to shop there almost

exclusively."

"I like it that you are trying to promote Australian

products and businesses. It is very hard as a consumer to know where our products

come from these days and your magazine makes this

easier. Thanks"

"I love the magazine, especially the updates on

Coles and Woolworths. It's important we all know what is going on. I also pass it on

the magazine when I'm done. Spread the word I say!"

"I think it's great - reminds me to try harder to buy and support more Australian products and

businesses and I like learning about the businesses which

are Australian, their history and old and

new products."


What is Muesl i Good for?

Muesli is regarded as a healthy breakfast cereal.

It is available in packaged dry form or a freshly made mixture.

Usually made up of oats, flakes, dried fruit and nuts, muesli offers several health benefits. Its ability to make you feel full and the nutrition it offers makes it an ideal morning meal.

Dietary Fiber Muesli is a good source of dietary fiber, or roughage. Found in several muesli components, but especially in wheat and oats, fiber helps to curb high cholesterol and prevent digestive problems, such as constipation. According to the USDA Nutrient Database, a cup or 85 grams of muesli provides 6.2 grams of dietary fiber. The American Dietetic Association recommends that adults consume between 25 and 38 grams of fiber a day.

Weight Loss Muesli can aid in weight loss. Fiber absorbs water and swells up as a consequence, which means it occupies more space in the stomach and makes you feel fuller. Muesli is also a good source of B-complex vitamins, which help to break down fat in the body and speed metabolism.

Energy According to the USDA Nutrient Database, a cup of muesli offers 1,210 kilojoules, which is a measurement used for food energy. This high food energy level makes it ideal for breakfast, when you may wish to wipe away the last vestiges of drowsiness after waking up. A benefit of such alertness is that you may be better prepared for exercise.

Because it contains ingredients such as oats, nuts and seeds, muesli offers substances such as healthful lignans, antioxidants and omega-3 fatty acids. Lignans are associated with medicinal use against breast, prostate, colon and ovarian cancer. Antioxidants and omega-3 fatty acids are useful for fighting heart disease.

Breakfast is an important meal. Children who skip breakfast may lack fibre and sufficient vitamins and minerals including iron, calcium, zinc and vitamin B2. Eating breakfast can boost energy levels and metabolism. Breakfast is considered an important meal because it breaks the overnight fasting period, replenishes your supply of glucose and provides other essential nutrients to keep your energy levels up throughout the day.

Glucose is the body’s energy source. It is broken down and absorbed from the carbohydrates you eat. Eating breakfast restores your glycogen stores and boosts your energy levels, as well as your metabolism for the day.

Breakfast also provides a significant proportion of the day’s total nutrient intake and offers the opportunity to eat foods fortified with nutrients such as folate, iron, B vitamins and fibre.

Essential vitamins, minerals and other nutrients can only be gained from food, so even though your body can usually find enough energy to make it to the next meal, you still need to top up your vitamin and mineral levels to maintain health and vitality.

Extensive research in Australia and overseas has found:

• Many children who skip breakfast are significantly heavier than those who eat breakfast.

• Eating breakfast may aid learning, as you are better able to pay attention and are more interested in learning.

• Eating high-fibre breakfast cereals reduces fatigue.

• Children who eat an inadequate breakfast are more likely to make poor food choices for the rest of the day and in the long term.

• People who skip breakfast are usually ravenous by lunchtime and tend to eat more to compensate.

• Without the extra energy that breakfast can offer, some breakfast skippers feel lethargic and turn to high-energy food and drinks to get them through the day.

• If you do skip breakfast, try a nutritious snack such as fresh fruit, yoghurt, a low-fat muffin or a wholemeal sandwich to help you through that mid-morning hunger.

F E A T U R E

GREAT AUSSIE BREAKIE CHOICES


Reduced Sugar Up & Go

Aussies who live life on-the-go and are looking to reduce their sugar intake can now enjoy a delicious new way to start their day, following the launch of Up&Go Reduced Sugar*, a highly-anticipated addition to the nation’s best-selling liquid breakfast range.

Sanitarium’s new liquid breakfast drink, available in Choc Ice and Vanilla Ice flavours, has one third less sugar than regular Up&Go, while still containing the protein and fibre of two Weet-Bix and milk. It is also 98.5 per cent fat free, high in fibre and provides half of an adult’s daily calcium needs.

Up&Go Reduced Sugar* has a 5-star Health Star Rating due to the protein content, low saturated fat and sodium content, and reduced sugar content. When you’re unable to take time out of your hectic morning for a more traditional breakfast such as wholegrain cereal or toast and fruit, Up&Go Reduced Sugar* is the ideal option to enjoy on the go.

It can be found in all major supermarket retailers and a pack of 3 has an RRP of $4.79

* 1/3 less sugar than Up&Go Liquid Breakfast

Great t aste has never been more interest ing!

Sunsol’s new Sunsol 10+ premium natural muesli range includes 6 great tasting, nutrient-rich blends each packed with more than 10 delicious ingredients, containing all the benefits of wholegrains, fruit, nuts and seeds. Our natural blends taste so good because of the combination of over 10 delicious ingredients in each of our product mixes. That’s a whole lot more than most and you can really taste the difference. Whether you like your muesli simple, fruity, nutty or full of grains, we’ve created a premium blend just for you!

Sunsol mueslis have no artificial colours or flavours and are a good source of dietary fibre.

The new range has been redesigned into a contemporary, resealable, stand-up pack to allow for easier storage.

Sunsol muesli has been one of Australia’s most popular supermarket brands creating delicious and unique blends of muesli with all the goodness that nature has to offer.

www.sunsol.com.au

Rainbow Crunch

New Freedom Foods Rainbow Crunch is made with the goodness of multi grains and is a source of fibre! The combination of highly nutritious grain such as sorghum, rice and corn will help fuel your kids day. Made with a deliciously fruity flavour and a mix of colours it will make breakfast time a whole lot more exciting. Not only can you eat the cereal for breakfast, but it’s perfect for the lunchbox, an afternoon snack or even a tasty necklace.

Rainbow Crunch is low in fat, low in salt and contains no artificial colours or flavours. With a government endorsed Health Star Rating of 4, there’s no reason why you can’t start your kids day with this naturally colourful and totally tasty cereal.

2 New Mult igrain Break fast Cereal f rom Or gran

Quinoa Flakes and Quinoa Puffs are a delicious breakfast option for health conscious consumers, available in store from late February 2015.

Both varieties are low in sugar and fat. Made with Quinoa for added nutritional goodness, these cereals are a genuine healthy breakfast option. Quinoa Puffs are first to market for health conscious consumers looking for a lighter breakfast cereal.

Orgran has been manufacturing gluten free health foods in Australia for over 30 years. With 3 decades of experience manufacturing allergen free foods, Orgran has grown to have the biggest range of gluten free foods in Australia, specialising in breakfast cereals, pasta, baking mixes, biscuits, snacks and crispbreads, all made under one roof in Victoria.

Quinoa Flakes - $5.99 Quinoa Puffs - $5.29

R E C I P E S

Ingredients

1.8kg Coles Brand Lamb Slow Cook Shoulder Roast 750g sweet potato, peeled, sliced 1 tablespoon olive oil 120g Coles Brand 4 Leaf Salad Mix Packet 180g South Cape Persian Fetta 1/3 cup walnuts halves, toasted

Method 1. Preheat oven to 160C (140C

fan-forced). Place lamb shoulder in a baking pan and cook for 4 hrs.

2. Meanwhile, brush sweet potato with oil and season with salt and pepper. Place on a baking tray and cook for 40 mins, until tender. Place salad mix, fetta and walnuts on a platter. Add sweet potato and drizzle over fetta oil. Toss to combine.

3. Carve lamb and serve with sweet potato salad.

Slow-cooked Easter lamb shoulder

Ingredients

4 large pontiac potatoes, peeled, cut lengthways into 1cm-thick chips185g plain flour, plus extra to dust330ml lagerSunflower oil, to deep-fry800g skinless flathead fillets, halved into long strips if necessaryLemon and iceberg lettuce wedges, to serve

Method 1. Bring a large saucepan of

lightly salted water to the boil over high heat. Add chips and return to the boil. Reduce heat to medium and simmer for 5 minutes or until just tender. Drain well and spread on paper towel to dry completely.

2. Meanwhile, whisk flour, lager and 2 teaspoons salt in a bowl until smooth. Cover with plastic wrap and set aside at room temperature for 30 minutes.

3. Half-fill a deep-fryer or large heavybased saucepan with oil and heat to 160°C. Fry the

Good Fr iday f ish & chips


chips, in batches, for 5-7 minutes until soft but still pale, then drain. Chips can be prepared to this stage ahead of time. Lay flat on a paper towel.

4. Preheat oven to low. Increase oil to 190°C. When hot, fry chips again, in batches, for a further 2-3 minutes until crisp and golden. Drain on paper towel, place on a tray, in a single layer, and keep warm in the oven while you cook fish.

5. Dust flathead fillets in the flour. Dip into the batter, one at a time, allowing excess to drain off. Carefully place into the hot oil. Cook the fish, in batches if necessary, for 3-4 minutes until golden and crisp, then drain on paper towel.

6. Remove chips from oven and sprinkle fish and chips with a little more sea salt. Serve immediately with lemon wedges and iceberg lettuce.

LUNCH, DINNER & YUMMY TREATS

Preparation Time: 15 minutes (plus proofing) Cooking Time: 35-40 minutes Makes: 1 loaf

Ingredients

Loaf3 1/3 cups (500g) Lighthouse Bread & Pizza Flour, sifted1 x 7g instant yeast sachet2 tbsp (40g) caster sugar1/2 tsp vanilla essence2 eggs 300ml whipping cream

Chocolate Filling1 1/2 cups (250g) chocolate chips 2 tbsp (30g) butter, softened2 tbsp (40g) caster sugar1/2 tsp ground cinnamon1 pinch of salt

Method 1. Lightly grease and line a large

loaf tin with baking paper. 2. Mix together flour, yeast,

sugar, vanilla essence, eggs and cream until dough forms. Knead the dough on a lightly floured surface until a smooth ball forms (alternatively, use a stand mixer).

3. Place the dough in a large bowl, cover and stand in a warm place until doubled in size (approximately 1 hour).

4. Meanwhile, make the chocolate filling. Finely chop chocolate and mix with ingredients to make paste or use a food processor to blend until it becomes a course paste.

5. Roll the dough into a rectangular shape approximately 25cm x 40cm. Spread chocolate filling on the dough and start from the short end to roll the dough, pinch ends and place seam side down.

6. Place loaf in the loaf tin and brush with melted butter, stand in a warm place for 1 more hour.

7. While the dough is rising, preheat oven to 200°C (180°C fan forced).

8. Bake for 35-40 minutes or until golden brown. Allow to cool on a wire rack before serving.

Chocolate Easter Br ioche

Easter Treats that everyone

will love!


Serves: 1 Preparation time: 5mins

Ingredients

2 large scoops Bulla Real Dairy Chocolate 1 large scoop Bulla Real Dairy Vanilla 20ml chocolate topping20ml caramel topping400ml milk20ml extra chocolate & caramel topping1 scoop Bulla Real Dairy Chocolate to serveChocolate sprinkles (optional)

Method 1. Into a large blender place

your favourite Bulla Real Dairy Chocolate & Bulla Real Dairy Vanilla, toppings and milk. Blend until well combined.

Chocolate Milk shake

2. Pour the extra chocolate topping into a tall glass and roll the glass to coat the inside with the chocolate, then add the caramel topping and roll once again.

3. Pour the milkshake carefully into the centre of the glass and using a long spoon make a swirling pattern on the inside of the glass.

4. Serve garnished with an extra scoop of Bulla Real Dairy Chocolate and sprinkled with chocolate.

Hints and Tips:For a delicious alternative replace the caramel topping with smooth peanut butter.


Preparation Time: 15 minutes Cooking Time: 20 minutes Makes: 18

Ingredients

120ml (½ cup) water50g (¼ cup) diced Copha100g (¾ cup) Plain flour4 Eggs200g milk cooking chocolate, chopped (can also substitute with dark cooking chocolate)¼ cup pouring cream100g White chocolate, chopped (not compound)

Mini Cream Puf f s

Vanilla custard filling250ml (1cup) Thickened cream250ml (1cup) Milk80ml (1/3 cup) Kahlua1 tsp Vanilla bean paste6 Egg yolks60g (1/3 cup) Castor sugar4 tbsp Corn flour¼ cup pouring cream

Method 1. Preheat oven to 220°C

(fan forced 200° C) 420°F/ 390°F. Lightly grease and line 2 baking trays with baking paper.

2. Combine water and Copha in a medium-sized

R E C I P E S

saucepan; bring to the boil. Reduce heat to low, add flour and stir to combine, stirring continuously for 3 to 5 minutes until mixture leaves sides of the pan and forms a mass.

3. Remove from heat and set aside for 5 minutes. Using an electric mixer add eggs in one at a time, beating well between each addition on medium speed. The mix should be stiff and glossy and hold up on the tip of a spoon.

4. Using a tablespoon, spoon 18 walnut sized balls on the tray spacing 6cm apart. Alternatively, you can also

spoon mix into a piping bag fitted with a 1 ½ cm nozzle and use that for piping pastry onto tray. Bake for 10 minutes, rotate trays, and reduce heat to 200°C/180° C.

5. Continue baking puffs for a further 10 minutes, until brown and springy to the touch. Set aside on the tray for 5-10 minutes. Then turn onto a wire rack to cool completely.

Vanilla custard filling1. Combine cream, milk,

and vanilla bean paste in a saucepan. Bring to boil over medium heat. Remove from stove.

2. Whisk together egg yolks, castor sugar and corn flour together in a bowl. Slowly add cream, whisking continuously until thoroughly combined.

3. Pour mix back into the saucepan and return to a low heat. Stir continuously until the custard thickens and coats the back of the spoon. Remove from heat, set aside to cool. Cover with cling film and put in the fridge until ready to use.

Assembly 1. Put vanilla custard in a

piping bag fitted with a 5mm nozzle.

2. Make a small hole in the bottom of the cream puff with a sharp knife and pipe vanilla custard in.

3. Melt the milk cooking chocolate and add in pouring cream in batches. Mix thoroughly till smooth.

4. Spoon chocolate mix over profiterole.

5. Melt white chocolate & allow to cool for 5 minutes. Then pour this chocolate into a zip-lock bag and cut a small hole one of the corners. Pipe a cross over each cream puff for decoration.

6. Allow chocolate to set before serving.

Store in an airtight container in the fridge for up to 3 days.


R E C I P E S

Preparation Time: 30 minutes Cooking Time: 20 minutes Makes: 12 Standard 0r 24 Mini

Ingredients1 ¼ cup Self-raising flour¼ cup Cocoa powder½ cup Castor sugar¼ cup diced Copha2 Eggs1 tsp Vanilla essence½ cup Buttermilk1 tbsp Red food colouring1 tsp Bi-carbonate of soda1 tbsp White vinegar

Cream cheese frosting1cup)Softened cream cheese½ cup Softened Copha2 cups Icing sugar1tsp Vanilla essence

To decorateMini chocolate Easter eggsWhite chocolate shavings

Red Velvet Cupcakes

Method 1. Pre-heat oven to 180°C (fan

forced 160° C) 350°F/ 320°F. Line a standard 12-hole cupcake/muffin pan with paper cases for standard sized cupcakes, or a 24-hole pan for mini-cupcakes.

2. Sift together self-raising flour and cocoa powder. Soften Copha in microwave in 30second increments until just soft enough to beat.

3. Cream Copha and castor sugar using an electric mixer; adding eggs one at a time.

4. Combine vanilla essence, buttermilk and food colouring in a bowl, microwave on high for 30 seconds. Turn mixer to low speed. Add flour mix and buttermilk in batches.

5. In a small bowl, stir together the bi-carbonate soda and vinegar. Add to the cup cake batter.

6. Divide batter equally into the prepared pan and bake for 15 -20 minutes or until skewer inserted into the centre comes out clean.

7. Set aside for 5 – 10 minutes in the pan before turning onto a wire rack for cooling.

Cream cheese frosting1. Soften Copha in microwave

in 30second increments until just soft enough to beat.

2. Pre-warm the outside of your electric mixer bowl with running hot water (to keep Copha soft). Add Copha, cream cheese, icing sugar and vanilla essence to your bowl and beat until well combined.

Assembly 1. Fill a piping bag fitted with a

2cm nozzle with frosting.2. Pipe swirls over the cup

cakes.3. Sprinkle with white

chocolate shavings, then top with a mini Easter egg.

4. Serve immediately or keep in the fridge until ready to serve. Can be stored in an airtight container in the fridge for up to 3 days.

Melinda’s Choc Fudge Brownie & Raspberr y Pudding

A delicious chocolately fudgy pudding rich and luscious enough to warm any heart.

Ingredients

415g Melinda’s Choc Fudge Brownie Premix125ml milk125g butter2 x extra large eggs1 cup fresh or frozen berries

Method 1. Preheat oven to 170 degrees fan

forced2. Melt butter and milk together until

steaming hot. Add premix and stir until choc pieces have melted

3. Lightly beat eggs and stir to combine4. Pour into medium sized casserole

dish and sprinkle with berries or raspberries.

5. Bake for 15-20 minutes until just cooked and gooey in the centre.

Bake up a storm in your kitchen with a massive

Melinda's hamper delivered directly to your kitchen.

From brownies to decadent red velvet cake you'll

be a baking star to your family and friends.

TO ENTER: Visit Melinda's Glutten Free Goddies

on Facebook and post on our wall your answer to:

Our favourite Melinda's product is......

win

Each hamper contains: 3 x Choc Fudge Brownie Premix, 3x Red Velvet Cake Premix, 3 x Gingerbread Loaf premix, 3 x Raspberry Coconut Cupcake premix, 2 x Blueberry Lemon Cupcake Premix, 2 x Passionfruit Slice Premix, 2 x Melinda's SR Flour and 2 x Melinda's water cracker.

a Melinda's Hamper

P A G E 2 7

T he f ir st nat ional nutr i t ion sur vey in 15 year s has found only about one in 10 Austral ian women in some age groups are get t ing enough calc ium from food.

The data from the Australian Bureau of Statistics and Food Standards Australia New Zealand show that across all age groups, only 25% of females and 50% of males met their calcium requirements. Inadequate calcium intake is linked to the low bone-density condition osteoperosis.

Females aged 12-18 years or over 50 years have higher calcium requirements than other age groups. Only about 10 per cent of women in these age groups had adequate calcium intakes.

Women were also much more likely than men to have inadequate iron intakes. One in four females did not get enough iron, compared to one in 30 males. Insufficient iron intakes can lead to fatigue, tiredness and decreased immunity. Meat and cereal products are good sources of iron.

The researchers surveyed more than 12,000 participants about the foods, drinks and dietary supplements they consumed in the 24 hours prior to the interview, and then modelled the nutrients these people would get from the items they reported consuming.

In other findings, the survey showed more than 75% of males and 40% of females exceeded the recommended upper level of intake for sodium, without including salt added to food at the table or during cooking.

Sodium is found naturally in dairy products, eggs, meat and shellfish, but is also added to processed foods as a preservative or to enhance flavours.

High sodium intakes can increase blood pressure, which in turn increases the risk of heart and kidney problems.

People need to eat more fruit and vegetables, lean meat and fish, dairy, wholegrains and nuts, legumes and seeds and less highly processed foods which were high in energy but had little nutritional value - this is expecially important for children.

H E A L T H Y L I V I N G

WOMEN URGED TO EAT MORE CALCIUM AND IRON

MAKE YOUR DESSERT A WORK OF ART

Available now, in-store and online Australian made and owned, naturally

WWW.BEERENBERG.COM.AU

Pangkarra Foods is a family owned and operated business, based in the Clare Valley, South Australia.

Pangkarra Foods produce a range of premium stone milled wholegrain pasta, flour, lavosh and grissini. Our products are made from grain grown

on our farm, using sustainable farming methods incorporating organic fertilisers. The flour is milled using traditional stone milling methods to maintain the integrity of the wholegrains. The pasta is dried slowly on

racks at a consistent low temperature, the way traditional pasta is made, which ensures the product’s nutritional qualities are protected.

The bran and wheat germ preserved in Pangkarra wholegrain contains many beneficial nutrients. Pangkarra products are high in fibre, low in fat, low GI, and is an excellent source of antioxidants and phytonutrients. No

artificial flavours or colourings are added they are single origin superfoods.

We believe in quality through every step of the supply chain, which starts at the farm and continues through to the finished product. For a deliciously healthier alternative,

made with 100% Australian grown ingredients.

For more information or to find your nearest stockists visit our website www.pangkarrafoods.com.au

Follow @pangkarra on twitter and like pangkarra facebook

Decorating Easter eggs is a fun activity that you can do with your kids. When working with art supplies, always work with hard boiled eggs. After ten minutes on the stove, let them cool until you can hold them in your hand, but still feel some warmth. In general, give the eggs about 10 to 15 minutes.

With Crayons Use crayons to draw and color on the eggs. The heat from the eggs will melt the wax so you don’t have to press too hard, which could crack your eggs.

With Stickers and Markers Put stickers on the eggs to decorate them. To ensure that the stickers stick, make sure that you dry the outside of the eggs completely and let them cool to room temperature first.

Use markers to draw pictures or fun designs on your eggs. Experiment with different market tips by using a range of thinner and thicker markers to vary your designs.

With Food Coloring Grab a glass. Fill it up with water that goes about 1/4 of the way up the egg. There's not a lot of water in the glass or 6 or so drops of food colouring should be enough.

How to Decorate Easter Eg gs

Place in the egg. Remember, the water should only cover a section of the egg. Allow it to rest, soaking up the coloring. Walk away for a bit. Don't be tempted to mess with the egg.

After about 15 minutes, add enough water to cover 1/2 the egg. 15 minutes after that, add enough water to cover 3/4 of the egg. After that, add enough water to cover the entire egg. Do you see what's happening? Your egg now has a graded effect. If you'd like more shades, just add smaller amounts of water more times.

With Paint Use acrylic paint with a brush to create fun designs. Since eggs are pretty small, get some fine-pointed paint brushes. If you're working with children, show them how to hold the egg so as not to get paint all over their hands or smudge the egg.

Paint one half at a time and let it dry before painting the other half to avoid smearing

Use a dry sponge to apply white paint on the eggs after the other paint dries. This will give the egg a sponged effect.

You could use bright colors and put that on your sponge; it'll give your Easter egg a sort of tie-dyed effect.

b u y a u s t r a l i a n m a g a z i n e

A R O U N D T H E H O M E


HOUSEPLANTS TO CLEAN INDOOR AIR

ALOE VERA Botanical Name: Aloe barbadensis Benefits: Remove formaldahyde.

ARECA PALM Botanical Name: Chrysalidocarpus lutescens Benefits: It's known for being one of the better performers in purifying the air.

BABY RUBBER PLANT Botanical Name: Peperomia obtusifolia or Ficus robusta Benefits: Clean the air by emitting high oxygen content.

BAMBOO PALM OR REED PALM Botanical Name: Chamaedorea seifrizii Benefits: Acts as a natural humidifier.

Foodpr int Calculator

Australia's ecological footprint, according to the World Wildlife Fund Australia has one of the world's largest per capita, requiring 6.25 global hectares per person. Australia’s ecological footprint is made up mostly of carbon emissions, followed by the productive area required for cropland and grazing. If the rest of the world lived like we do in Australia, we’d need the regenerative capacity of 3.6 Earths to sustain our demands on nature.

The message is clear and urgent. Go to the website below to measure your ecological footprint to see how the way you live is impacting the planet and what you can do to reduce it?

http://www.wwf.org.au/our_work/people_and_the_environment/human_footprint/footprint_calculator/

DWARF/PYGMY DATE PALM Botanical Name: Phoenix roebelenii Benefits: Removes xylene from the air.

FICUS ALII Botanical Name: Ficus maeleilandii alii Benefits: Overall air purifier.

GERBERA DAISY Botanical Name: Gerbera sp. or Gerbera jamesonii Benefits: Fantastic at removing benzene and absorbs carbon dioxide and gives off oxygen overnight, which is said to improve your sleep!

KIMBERLY QUEEN FERN Botanical Name: Nephrolepis obliterata Benefits: Cleans formaldehyde, toluene, and xylene out of your home.

Much research on plants that clean the air has been done by NASA scientists researching ways to create suitable space station habitats.

All indoors plants (flowering or not) are able to purify indoor air to some degree although were found to remove 90% of chemicals in the air in only twenty-four hours!

The three main household toxins of concern are:

• benzene • formaldahyde • trichloroethylene

These carcinogenic chemicals are used in the manufacturing of synthetic substances and materials and are released from new materials for some time.

This means these types of houseplants may just decrease your risk of cancers, asthma, allergies, auto-immune disorders and other diseases that are associated with some of these chemicals.

The list below includes some of the common household plants you can buy. Choose one 20-30cm potted plant per 10 sqm of your home for the most effective air purification.

Common Houseplants That Clean Indoor Air

The following list of beneficial types of houseplants should get you started in finding the right plants for your home.

LADY PALM (plus 10+ varieties) Botanical Name: Rhapis Excelsa Benefits: Good overall air purifier, removing most air pollutants.

PHILODENDRON Botanical Name: P. cordatum, P.scandens or P. selloum Benefits: Among the best tyoes of houseplants for removing formaldahyde.

WEEPING FIG OR FICUS TREE Botanical Name: Ficus benjamina Benefits: Known to remove common airborn toxins and increase oxygen levels.

For a more comprehensive list of plants go to http://www.sustainablebabysteps.com/types-of-houseplants.html

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