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Make every day Australia Day

What’s in season?*

Latest products in your local

supermarket*

Win 1 of 6shopping vouchers

make this delicious main meal - see details page 19 Free c

opy

w w w . b u y a u s t r a l i a n m a g a z i n e . c o m . a uP A G E 2

P A G E 3

4 What’s in seasonFruit & Vegetables

now available in season

6 - 7 neW ProductsWhat’s new in your

supermarket aisles?

8 consumer neWsThe latest in shopping and

food news that matter to you.

9 Buy australianBenefits to

buying Australian

10 - 11 healthy haBitsHandy news and tips on how to be more healthy

12 advanced australian fare

Chef Andrew Fielke specialises in creating unique dishes using

Australian native ingredients

14 iGa neWs What’s happening

in store?

15 reciPes15 - 16 Breakfast recipes 16 - 17 Lunch recipes 18 - 20 Dinner recipes 20 - 21 Dessert recipes

22 cleaninGKeep your house in tip top shape

BUY AUSTRALIAN. ISSUE 3.

Today marks a very significant day for Buy Australian Magazine as we have now started publishing recipes from bush food chef and food entrepreneur Andrew Fielke.

Andrew’s commitment to Australian food extends to creating an entire line of Tuckeroo products (follow the link from www.tuckeroo.com.au) featuring a range of dips, dressings and sauces all with delicious Australian native food flavours.

The range of Tuckeroo cheese partner products is just as exciting with a range of crackers and lavosh featuring pepperberry and pepperleaf.

If you like the sound of Caramelised Bush Tomato Balsamic, Lemon Aspen Coconut Dressing and Sweet Lemon Myrtle Chilli Sauce then check out the aisles in your local independent supermarket.

Our featured recipes are on page 19 of the magazine and also on the cover and features Australian fish served with lemon aspen - a unique wild bush fruit.

Also new to the magazine is Melinda’s Gluten Free. Melinda’s Gluten-Free Goodies is Australia’s leading gourmet gluten free range, providing great tasting products.

Melinda’s is constantly developing innovative and delicious gluten free products to meet a growing demand.

Melinda’s developed Australia’s first gluten free water cracker range and cake mixes to cater for all of your guests. See page 21 for the Choc Fudge Brownie Pudding!

Grant Műller Editor, Buy Australian Magazine

Share your thoughts, email me at editor@buyaustralianmagazine.com.au

Publisher DetailsBuy Australian MagazineManaging editor – Grant MűllerSuite 309/1 Princess St, Kew 3101Ph: 03 9855 1806Editor@buyaustralianmagazine.com.auwww.buyaustralianmagazine.com.au

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.

C O N T E N T S

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

P A G E 4 w w w . b u y a u s t r a l i a n m a g a z i n e . c o m . a u

L I V I N G

WhAT’S IN SEASoNApril - May

Fruit

Vegetables

apples, banana, cumquat, custard apple, feijoa, figs, grapes, guava, kiwifruit, lemons, limes, mandarin, grapes, pears

asian greens, avocado, beetroot, broccoli, brussel sprouts, cabbage, capsicum, carrots, celery, chilli, cucumber, eggplant, fennel, garlic, ginger, leek, lettuce, okra, olives, onions, parsnip, peas, potato, pumpkin, shallot, silverbeet, spinach, squash, sweet potato, swede, tomato, taro, turnip, witlof, zucchini.

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NEW PRoDUCTS

Melinda’s launches new Red Velvet cake premix

Melinda’s Gluten-Free Goodies is very excited to announce the launch of their new Red Velvet Cake premix. A beautifully presented and very popular butter cake with a bright red colour, the Red Velvet cake has a light chocolate taste sharply contrasted by cream cheese frosting.

‘The Red Velvet cake is easy to make and tastes so smooth. Attracting lots of attention, the Red Velvet Cake is great for celebrations, special events,

or with a morning cup of tea or coffee’ said Melinda Trembath, owner and operator of Melinda’s Gluten-Free Goodies.

Snack food to tackle junk food head on

Forget the bag of chips or lollies when you're craving a work snack, Goulburn Valley Fresh is the convenient option packed with goodness. And for parents who constantly battle with their children to eat more fruit, Goulburn Valley Fresh is the cool choice for kids because it’s pre-sliced making it more appealing. Throwing out unwanted fruit from lunchboxes will be a thing of the past.

Goulburn Valley Fresh is available nationally through independent retailers.

Goulburn Valley Fresh 75g Singles (red apples or green apples) RRP $2.00

Goulburn Valley Fresh 75g x 4 Multipack (red apples or green apples) RRP $5.99

Nuts about J.C's

J.C’s Quality Nuts is proud to use Australian grown nuts and dried fruits when available and support our Aussie farmers. Interesting Fact - Australia produces enough almonds and macadamias to export these great nuts to many countries around the world.

Tuckeroo

Try some of these amazing Australian made bush tucker flavoured foods from Tuckeroo available at your independent supermarkets.

• Sweet Lemon Myrtle Chilli Sauce – a spicy, sweet and tangy sauce with the superb citrus flavour of the Lemon Myrtle leaf

• Bush Tomato Balsamic Vinegar – A rich and complex balsamic vinegar with the unique flavour of Kutjera – the bush or desert tomato

• Lemon Aspen Coconut Dressing – A creamy dressing with a distinctive tropical citrus character.

• Saltbush Dukkah – an exotic middle eastern blend with macadamia, pepperleaf & dried saltbush leaves

• Blackening Spice – spicy blend with wild thyme & pepperleaf – great coating fish, chicken or steak

N E W P r O d u C T S

To enter To be in with a chance to win 1 of 6 $50 shopping vouchers simply ‘LIKE’ BuyAustralianMagazine on Facebook, subscribe to the magazine at www.buyaustralianmaagzine.com.au and complete the survey www.buyaustralianmagazine.com.au

Win! 1 of 6 $50 shopping vouchers in April!

w w w . b u y a u s t r a l i a n m a g a z i n e . c o m . a u

Farmer Power

Farmer Power has been created for Dairy Farmers in Australia who want a fairer price for their milk.

SHOW YOUR SUPPORT AT http://www.farmerpower.com.au

Green's Foods buys Waterwheel

Waterwheel Industries, part of the struggling Gourmet Food Group has been sold by receivers to Australian company Green's General Foods. Waterwheel makes crackers and snack products while Green's portfolio includes Green's Cakes and Lowan muesli and oats.

Global sales for our olive oil

There is a world-wide shortage of olive oil due to a drought in Spain and poor economic conditions in Europe. This shortage means that for the first time Australian EVOO is able to compete on price with the international suppliers and should provide a major boost for the high quality industry.

Australian Product of the Year winner,

based on Nielsen research

More than 11,600 Australian household shoppers have been surveyed on their choice of Australian products in the food industry to decide on the “Product of the Year” for 2013 across various categories.

Birch & Waite Stir Fry Sauces range is a preservative free, chilled blend of premium ingredients that offer a perfect complement to stir-fries.

In the sweets category Streets New Blue Ribbon 3 in 1 range took out “Product of the Year”.

P A G E 8

CoNSUMER NEWSThe latest in shopping and food news that matters to you.

Food labelling laws need an overhaul

The Australian Made Campaign appeared before the Senate to address country-of-origin labelling laws. At the hearing Australian Made called for the definition of ‘substantial transformation’ to be restricted so that it is more difficult for products with high imported content and minimal processing to pass themselves off as Australian.

“At present, the rules for using the Australian Made, Australian Grown logo on food products are more stringent than the rules applied by the ACCC,” Mr Harrison said.

“We are calling on the Government to follow the Australian Made Campaign’s lead, to make it easier for consumers to identify genuine Aussie products and to build greater consumer confidence back into Australia’s food labelling system.”

The Australian Made, Australian Grown (AMAG) logo is the registered certification trade mark that labels a product as authentically made or grown in Australia.

Rosella looking for new perch

Australian brand Rosella will close down after nearly 120 years as an operational business. The company, which produces the iconic Rosella Tomato Sauce, will close but an opportunity exists for someone wanting to buy the brand rather than the factory business.

The Rosella brand is one of Australia’s best-known brands for tomato sauce, as well as soups, chutneys and relishes.

Frozen yoghurt riding global trend

Frozen yoghurt is experiencing a global resurgence, according to dairy company Frosty Boy Australia.

Frosty Boy Australia says the frozen yoghurt concept, which is already big in the US, is also spilling over into Europe. The Company said the growth in the market for frozen yoghurt has allowed them to expand their range from 8 to 25 frozen yoghurt blends over the last three years.

Frozen yoghurt is being marketed as a healthier option than ice cream products to health conscious consumers.

Frosty Boy Australia, which began as a soft serve ice cream business and now has a presence in more than 30 countries, first introduced frozen yoghurt to its range in 1985.

According to the AFGC, Australia’s food and grocery industry is estimated to be worth $110bn per annum.

N E W S

Buy local in the wake of natural disasters

The Australian Made Campaign is appealing to shoppers to look for locally made and grown products and produce in the wake of the recent natural disasters across the eastern states.

“The next best thing to providing physical or monetary support is for shoppers to make their upcoming purchases from local growers and manufacturers,”

Australian Made Campaign Chief Executive, Ian Harrison, said.

“That puts much-needed reinvestment and money back into the local economy.”The past few weeks have seen a spate of natural disasters wreak havoc across Queensland, New South Wales, Victoria and Tasmania.

“Now is the time to reinvest in our local communities, by purchasing from local businesses wherever possible – at the supermarket, when shopping for home wares or when replenishing office supplies – when making purchases of any kind,” Mr Harrison said.

BUY AUSTRALIAN

“When you buy Australian-made and Australian-grown products and produce, not only can you be sure you’re getting great quality, but you can also count on the fact that your purchase is supporting a local grower or manufacturer in this time of recovery.”

“And the easiest way to identify genuine Aussie goods is to look for the green and- gold Australian Made, Australian Grown (AMAG) logo,” Mr Harrison said.

The AMAG logo is the registered certification trade mark that labels a product as authentically made or grown in Australia.

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Children's fast food meals

CHILDREN’S fast food meals vastly exceed the amount of energy, salt, sugar and saturated fat children should eat in one meal, according to a damning report from the Cancer Council NSW.

“The report showed an urgent need to reduce the amount of energy and unhealthy ingredients in fast food meals.”

Vitamin C – true or false

The virtues of vitamin C for both preventing and treating a cough and sniffles have been debated for more than 70 years.

A study published in January examined 29 trials with more than 11,000 participants and found regular vitamin use (from two weeks to five years) did not reduce the number of colds in the general population.

If, however, you take part extreme physical activity, regular vitamin C can halve your risk of a cold.

Don't water down

the message

We all drink water. But for many of us, not enough.

The average adult should drink at a minimum 2 litres, or eight glasses, of water daily as the average adult loses over 2.5 litres of water every day. Drinking eight glasses of water only replenishes what the body naturally loses through breathing, sweating and urination (the other 0.5 litres of water is consumed in food).

Among its many functions, water is responsible for carrying nutrients and oxygen to cells (our blood is 95% water), regulating body temperature, lubricating joints and cleansing toxins and waste from our bodies.

Good hydration enables:

• Mental alertness (improves ability to concentrate)

• Improved digestion (reduces constipation and improves nutrient distribution)

• Soft skin (lessens wrinkles and bags)

• Weight loss (helps satisfy feelings of hunger)

• Relief of pain (dehydration makes one more susceptible to pain)

• Improved athletic performance (dehydration causes lethargy)

• Reduced susceptibility to kidney stones (kidneys function properly)

• A stronger immune system (toxins are flushed out)

The benefits of hydration to your overall wellness far outweigh the trouble of reaching for a glass of water. Being hydrated helps put you squarely on the path to better health.

If your aim is to help achieve better health, try drinking pure water and see the results. You may be pleasantly surprised with the difference.

FOR FURTHER INFORMATION GO TO http://www.pureau.com.au

hEALThY hABITS

N E W S

If you’re concerned about the quality and taste of your tap or bottled water, then choose Noble’s Pureau, Australia’s purest and best-tasting water.

Only Pureau is 100% guaranteed to be completely free of all impurities including chlorine, salt and bacteria. Choosing Pureau means you can take control of what’s in your water. No bugs, no fluoride, no nasties. Just the purest and best-tasting water available in Australia.

Look for Pureau’s environmentally friendly 5 and 10 litre cardboard casks in all Coles, Woolworths, Safeway, IGA and Franklins supermarkets.

Find out more about the Pureau story at www.noblebeverages.com or phone 02 9833 9866.

Prevent heart disease

The much-lauded Mediterranean diet can prevent heart disease, without necessarily restricting the amount you can eat, according to a study just published in the February issue of the New England Journal of Medicine.

The report, written by the Spanish research group PREDIMED, was based on clinical trials that took place over a period of almost five years.

The traditional Mediterranean diet is characterized by a high intake of olive oil, fruit, nuts, vegetables, and cereals; a moderate intake of fish and poultry; a low intake of dairy products, red meat, processed meats, and sweets; and wine in moderation, consumed with meals.

Killer-joules

The Cancer Council Australia is calling for mandatory kilojoule labelling in fast food outlets and restaurants following a new report that reveals fast-food purchases have grown by 50 per cent over the past six years.

The report states that there is a need for reformulation targets to be established to reduce the amount of saturated fat, salt and sugars that are found in fast food menu items.

The Cancer Council has called for clearer, mandatory nutritional information on meals when dining out.

Las Vegas’ Heart Attack Grill’s unofficial spokesperson, John Alleman, is believed to have just died from a heart attack.

They told us so

ADVANCED AUSTRALIAN FARE

Fabulous Fish in a flash this Easter with a wonderful Aussie flavour – Lemon Aspen!!!!

I’m so excited, my first article for Buy Australian and it happens to fall just at the start of the Lemon Aspen season, one of my favourite native fruits. This amazing small to medium tree heralds from the beautiful Atherton Tablelands west of Cairns. Think high tropical plateau – steamy jungle in the wet season and brilliant blue skies in winter. Locally known as “rainforest lemon” or “pigeon berry” (as the tropical pigeons of the region love the fruit) it is a pale white/lemon coloured fruit with an “apple like” core containing a few black seeds. When pureed and strained it yields a wonderful tangy lemon citrus juice but far more complex with tropical eucalypt/camphor tones – quite unique. It pairs with all types of chicken and fish dishes, and in sweets works a treat with vanilla bean. Try also in cheesecakes and gelato or ice-cream! Lemon Aspens make a great patio plant in a large pot in the right micro climate. In season you can get the fruit and juice through a local regional food network www.tasteparadise.com.au or www.rainforestbounty.com.au.

If you are just too far away from the Cairns area, that wonderful flavour is available in my Lemon Aspen Coconut Dressing, which you will find in many IGA’s / Foodland’s in Australia. Awesome with a Prawn (or Crayfish) & Avocado Salad and on oysters, I decided to pair it with fish for Easter. Brilliant seared on the BBQ, or in the frying pan indoors, you will love the combo of the spiced blackened crust and the refreshing tropical salsa.

Entertain in true Australian Style this Easter with Tuckeroo.

Tuckeroo are “Creative Native” products available in many leading independent supermarkets.

Flowers Fruit Trees

Lovers of delicious olive oils know that the fresher the oil, the better it tastes. That’s why Cobram Estate is pleased to announce their 2012 Harvest olive oils are now available. Only just harvested in Australia between May and June, Cobram Estate 2012 extra virgin olive oils are dripping in flavour and are perfect for pairing with and enhancing your favourite foods.

When you choose the freshest of extra virgin olive oils, you’re also making a healthier choice. While the flavours and aromas are exquisite, the fresher the oil the higher the levels of antioxidants (which are sensitive to ageing) and the better for you.

AUSTRALIA’S FRESHEST EXTRA VIRGIN OLIVE OIL

Taste the difference

LightFlavour Intensity

ClassicFlavour Intensity

RobustFlavour Intensity

Use For: Shallow frying, BBQ’s & baking; sauces & marinades; salad dressings & dipping Best With: Seafood, chicken, mashed potato, steamed or roast vegetables

Use For: Perfect for all your cooking needs including salad dressings & dipping, shallow frying, BBQ’s & baking Best With: Risotto, paella, salads, bread & dukkah, fried eggs

Use For: Salad dressing & dipping; shallow frying, BBQ’s & baking; sauces & marinades Best With: Rocket salad, red meats, tomato-based sauces, bruschetta

Choose the right Cobram Estate extra virgin olive oil for you, by the flavour intensity you prefer.

For more information, stockists and recipes visit cobramestate.com.au or for updates on awards and products follow us on Facebook and Twitter.

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IGA NEWS

IGA to aid Flood Victims

The 1,400 IGA supermarkets and their customers across Australia have rallied together to launch a national drive to raise funds, for Queensland flood victims.

Queensland IGA Board chair, Roz White, said the independent owners of IGA stores across Australia have answered the call to band together and assist those communities hit hardest by the recent floods.

“IGA owners and their staff are part of the communities in which their stores are located and they empathise with the victims of the devastating floods. It is fantastic to see so many people wanting to help through this fundraising program and by donating dry and fresh groceries to people in need,” Ms White said.

“The disappointing level of donations so far has struck a chord with the IGA family and they all wanted to pitch in and fill the void by starting their own program.”

The SUPA IGA program will see a percentage of sales from specially marked products with the tagline “buy this product and support Queensland” being raised to provide direct support to the communities directly affected by the floods.

“There are many IGA stores located in the flood-affected areas and so the owners, customers and staff know firsthand the effects of this devastation,”

Mr Leishman said.

IGA worked closely with the Queensland Disaster Recovery Team after the 2010/2011 floods in a similar program, raising more than $750,000.

“Customers will receive directions and messages explaining how to contribute to the fundraising campaigns through point of sale, catalogues and specially marked products.”

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r E C I P E S

BREAKFAST RECIPES

Try our Caramelised Onion It will change your life

PASSIONATELY AUSTRALIAN MADE AND OWNED

home-made Baked Beans

Serves 4

Prep Time: 15 Minutes

Cooking Time: 35 Minutes

Ingredients

2 teaspoons Beerenberg Extra Virgin Olive Oil

1 large brown onion, chopped

2 garlic cloves, crushed

250 grams rindless shortcut bacon, chopped

2 x 400 gram cans cannellini beans, drained and rinsed

400 gram can diced tomatoes

2 teaspoons dried oregano

2 tablespoons Beerenberg Molasses

1 tablespoon Beerenberg Bavarian Mustard

1 tablespoon Beerenberg Worcestershire Sauce

2 tablespoons brown sugar

1 cup cold water

2 tablespoons finely chopped parsley

Beerenberg Australian Extra Virgin Olive Oil

Method

1. Preheat oven to 180°C / 160°C fan-forced.

2. Heat Beerenberg Extra Virgin Olive Oil in a heavy-based saucepan over medium-high heat. Cook onion, garlic and bacon for three to four minutes or until softened. Add beans, canned tomatoes, oregano, the Beerenberg Molasses, Bavarian Mustard and the Worcestershire Sauce, and sugar and water.

3. Bring to a simmer, stirring often so it doesn’t catch on the bottom. Simmer for 30-40 mins, until the sauce slightly thickens.

4. Top with parsley and drizzle with a little more Beerenberg Extra Virgin Olive Oil. Serve with crusty bread.

P A G E 1 6 w w w . b u y a u s t r a l i a n m a g a z i n e . c o m . a u

Bacon Frittata

Ingredients

600g desiree potatoes, unpeeled, cut into 2cm pieces

1 tbs vegetable oil

4 bacon rashers, rind removed, chopped

100g mushroom flats, chopped

Salt & ground black pepper, to taste

5 eggs, lightly whisked

Thick slices bread, toasted, to serve

Sliced tomatoes, to serve

LUNCh RECIPES

Method

1. Boil potatoes and drain

2. Cook bacon and potatoes in a pan. Add mushrooms. Season with salt and pepper and toss gently.

3. Spread evenly over base of pan, flattening the surface slightly.

4. Reduce heat to medium-low and pour the eggs over the potato mixture. Cook until set underneath and around the sides. May need to cover to cook the top.

5. Serve immediately with the toast and tomatoes.

Ian Curley's Marinara

Serves 4

Ingredients

4 Mussels

4 Pippis

4 Prawns

4 Fish Dice

10g Red-Bullet Chilli, finely sliced

10g Garlic, puréed in olive oil

50ml Cobram Estate Light Flavour Intensity Extra Virgin Olive Oil

10g Chopped parsley

Salt

150g Spaghetti, blanched & oiled

Method

1. Heat a large heavy based frypan until it is almost smoking

2. Drain all water/liquid from the seafood.

3. Add the Extra Virgin Olive to the pan, & pull the pan away from the stove.

4. Add all the seafood & toss. Return the pan to the stove & cook for 2-3 minutes.

5. Reheat the blanched pasta in a pasta cooker or a pot of boiling water.

6. Toss the drained hot pasta to the seafood.

7. Add the parsley, salt (to taste), then the garlic & chilli and finish with a drizzle of Extra Virgin Olive Oil.

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r E C I P E S

Ingredients

1 x 100g packet We Wash n’ Toss

Salad Mix

3 - 4 oranges, segments cut out

1/2 cup balsamic vinegar

2 tablespoons olive oil

3 tablespoons sugar

11/2 cups blackberries, fresh or frozen

(thawed)

Slivered almonds for sprinkling on top

Method

1. In a large bowl, combine

the orange segments

through the We Wash n’

Toss Salad Mix.

2. Stir vinegar, oil and

sugar together. Add the

blackberries to the

dressing and let it sit to

infuse the flavours.

3. After 5 minutes, pour the

blackberry mixture over

the salad greens.

4. Sprinkle with slivered

almonds and serve.

Blackberry and Almond Salad

Serves 4 adults

Prep Time: 15 mins

Chicken salad pita pocket

A healthy choice to fill a child’s lunchbox

Ingredients

1 wholemeal pita bread, split and cut in half

1 carrot, grated

1 small lettuce, shredded

1 Flavorite tomato, sliced

1 small cucumber, sliced

1 small fresh beetroot, grated

1 small celery, sliced

1 tablespoon alfalfa sprouts

50g skinless chicken breast, grilled or steamed and cut into slices

1 tablespoon tzatziki dip

Method

1. Collect ingredients and equipment

2. Wash and prepare vegetables.

3. Prepare chicken

4. Cut pita bread in half and spread slices with tzatziki dip.

5. Place chicken and salad ingredients inside the two halves.

6. Wrap and place inside lunchbox.

DINNER RECIPES

Coconut chicken curry

Ingredients

2 tablespoons vegetable oil

750g chicken thigh fillets, trimmed, cut into thirds

1 brown onion, cut into thin wedges

2 garlic cloves, finely chopped

1 teaspoon ground turmeric

2 tablespoons red curry paste

1 lemongrass stem, trimmed, bruised, thinly sliced

1 small red chilli, deseeded, thinly sliced

400ml can coconut milk

15 fresh curry leaves

1 cup coriander leaves

1/2 lime, juiced

Steamed jasmine rice, coriander sprigs and lime wedges, to serve

Method

1. Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.

2. Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste,

lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.

3. Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.

r E C I P E S

Salsa Ingredients

100ml Tuckeroo Lemon Aspen Coconut Dressing

1 cup Papaya – diced 5mm (or Mango)

1 dsp coriander coarsely chopped

1 each chopped red & green chilli (seedless) (or use capsicum)

Salsa Method

1. Mix all together and allow to macerate for an hour.

Ingredients

4 x 180 g huon Salmon steaks

2 dsp Tuckeroo Blackening Spice

Blackened Salmon

Recipe by Andrew Fielke of Tuckeroo Serves 4 adults as a main course

1 dsp butter

2 dsp Cobram extra virgin olive oil

Fresh Coriander to garnish

Method

1. Generously coat the fillets evenly in the spice mix.

2. Heat a pan and add the butter/olive oil.

3. Add the fish when it is foaming furiously and cook to medium well done over high heat, turning once. The surface should be quite dark / black and crusted nicely.

4. Serve immediately with the salsa

Today’s Feature Dish as seen on the magazine cover

P A G E 2 0

Ingredients

1.2 kg Beef

Parsley, chopped

Coriander, chopped

2 med Onion, chopped

1 tsp Mint, picked and chopped

1 tsp Ground cumin

1 tsp Paprika

Cayenne pepper

1 tsp Ground ginger

1 tsp Cinnamon

120 gms Butter

2 Apples, quartered

100 gms Dried apricots

100 gms Pitted prunes

750 gms Crushed

Tomato 120 mls Oil

Method

1. In a bowl combine all the herbs and spices, add the chopped parsley, mint and coriander and mix well together.

2. Add the diced beef cheek to the prepared spice and herb mix, massage into the meat, and allow to stand and marinate for 2-3 hours.

The healthier Anzac Biscuit

Ingredients

1 cup plain flour

3/4 cup brown sugar

1 cup rolled oats

3/4 cup fine desiccated coconut

3 tbsp golden syrup

3/4 cup Cobram Estate Light Flavour

Intensity Extra Virgin Olive Oil

1/2 tsp bicarb soda

Method

1. Preheat oven to 175°C.

2. Sift the flour into a bowl. Add the sugar, rolled oats & coconut.

3. In a second bowl, mix together the golden syrup, Cobram Estate

Light Flavour Intensity Extra Virgin Olive Oil and bicarb soda. Add the dry ingredients to the liquid and mix well until the preparation is sticky and doughy. If it’s a bit dry, add a little water, e.g. about 1-2 tbsp water.

4 Place walnut sized balls of the mixture on a flat biscuit tray lined with baking paper. Flatten the balls to a thickness of about 1cm using a fork, and leave a little space between each one.

5 Bake the biscuits in the preheated oven for about 15 minutes.

6. When cooked, leave to cool on a tray or wire rack. Store in a biscuit tin.

DESSERTS RECIPES

3. Heat a little oil in a fry pan and begin to seal the beef cheek a little at a time, placing the sealed meat into an oven proof container with a tight-fitting lid.

4. Repeat this process until all the meat is sealed. Make sure you allow the oil in the pan to heat up sufficiently before adding the next lot of beef cheek to be sealed.

5. Once all the meat is prepared, saute the diced onions in the same pan and add to your meat.

6. While the pan is still warm pour in the crushed tomato, liquid and all. While the sauce is heating add the quartered apples, apricots and prunes to the beef cheek.

7. Once the sauce is heated, add that to the other ingredients and stir well. Place the lid on your casserole dish and then place it in an oven set at 160 degrees Celsius and slowly braise for 3-4 hrs.

Serving suggestions

Serve with cous-cous, a dollop of natural yoghurt and some chopped coriander.

Moroccan slowcooked beef

Serves 6

Ingredients

1 x Melinda’s Choc Fudge Brownie Premix

125ml milk

120g butter

2 x extra large eggs

1 cup fresh or frozen berries

www.melindasgfg.commelindasgfgFind us on

Proud to be created, owned and produced in Australia

Our delicious products are available in the health food section of your local IGA store.Perfect to entertain the fructose malabsorption or gluten, dairy, wheat or egg free people in your life.phone +61 7 32779347, email: enquiries@melindasgfg.com

Method

1. Preheat oven to 170 degrees fan forced. Combine premix sachet one and two (choc pieces) together in a bowl. Melt butter and milk together until steaming. Lightly beat eggs with a fork.

Choc Fudge Brownie Pudding

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

2. Pour steaming milk & butter into bowl and stir until combined, add eggs and stir.

3. Pour into medium sized casserole dish and sprinkle with berries or raspberries.

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

5. Throw in some raspberries, serve it with cream – and you have the perfect end to a gluten free dinner.

CLEANING

If you use grey water

on your garden or you

are planning to, please

read on:

Is smaller mightier?

Those 2x concentrates may be smaller and mightier, but they still contain a substance called fillers. Fillers do not dissolve in the environment and can build up in your machine, causing corrosion. Filler particles can get caught in your clothes, triggering skin and bronchial irritations, and can ultimately end up in the environment, clogging soil (if using grey water) or natural waterways.

Deodorise & Freshen

“What’s that smell?”… inevitably, in houses full of kids, pets and guests, there will be odours to deal with. The good news is there are a number of natural alternatives that can help keep your home fragrant without exposing your family to harmful chemicals.

Bosisto’s Eucalyptus, Tea Tree and Lavender Sprays all have powerful freshening and deodorising properties useful for different jobs around the house:

Sticky Mark Removal

Amongst eucalyptus oil’s amazing list of talents is its natural solvent ability which makes removing labels, adhesive and other sticky marks a breeze.

Use Bosisto’s Eucalyptus Oil or Spray to remove:

• Price stickers from white goods

• Band Aid residue

• Car rego stickers

• Jam jar labels

• Old stickers from furniture – patch test an unseen area first

• Sticky finger marks from household surfaces

• Built up grease and stickiness on kitchen range-hoods and ceiling fans

• Chewing gum (even from hair!)

• Any other sticky marks around the home

For best results, saturate the sticky item, area or label with either the Oil or Spray and leave for one minute before removing.

Most of us assume that a low-phosphate or phosphate-free laundry detergent is environmentally a good choice. This is partly true. Of greater importance, according to the manufacturer of Euca Laundry Powder, is that it is free of fillers, synthetic perfumes, petrochemical surfactants and is low in sodium (salt) and phosphates.

b u y a u s t r a l i a n m a g a z i n e P A G E 2 3Not available at all stores.

Keep your engine oiled.

And get the best out of life’s journey. It may assist blood circulation, may help increase joint mobility associated with arthritis, and may help in maintaining normal healthy cholesterol levels in healthy individuals. Melrose High Strength Fish Oil is a natural source of marine omega-3 fatty acids and has anti-inflammatory activity that may help reduce joint inflammation associated with arthritis. And it’s sustainably sourced from wild fish off the coast of South America.

Pull into your nearest pharmacy or local health food shop to get 200ml of this rich source of EPA and DHA to help maintain your general well being, just like a well oiled machine.

TRP

ME

L008

4

For more information contact Melrose HealthPhone 1800 632 254 or www.melrosehealth.com.auUse only as directed. If symptoms persist, consult your healthcare professional.

CHC42374-02/12

bodyKeep your engine oiled.

And get the best out of life’s journey. It may assist blood circulation, may help increase joint mobility associated with arthritis, and may help in maintaining normal healthy cholesterol levels in healthy individuals. Melrose High Strength Fish Oil is a natural source of marine omega-3 fatty acids and has anti-inflammatory activity that may help reduce joint inflammation associated with arthritis. And it’s sustainably sourced from wild fish off the coast of South America.

Pull into your nearest pharmacy or local health food shop to get 200ml of this rich source of EPA and DHA to help maintain your general well being, just like a well oiled machine.

TRP

ME

L008

4

For more information contact Melrose HealthPhone 1800 632 254 or www.melrosehealth.com.auUse only as directed. If symptoms persist, consult your healthcare professional.

CHC42374-02/12

body