Easy Christmas
Cant go wrong with a Christmas platter. Here are some tips on how to maximise the Christmas feel.
The basics. Start with a range cheese’s and crackers. For cold meats try very thinly sliced turkey. Dips are a great way to add a variety of flavours. Cranberry or apple sauce to compliment meat. Mince pies are always a favourite.
Cutting shapes like stars or Santa’s can add to the, Christmasy look, fruit is easy, hard cheese a little more difficult. A cooky cutter can help with shaping.
Anything green and red like grapes and cherries will bring a Christmas platter to life.
A platter is often regarded as finger food, which it can be. Good idea to put out the toothpicks so guests can pick up food with the pick rather than having them touching food.
Include some pine sprigs or rosemary on the side to give it some extra Christmassy smells and visual appeal.
Don’t forget the Christmassy napkins, people can use napkins in stead of plates.
Easy Christmas Favorites, when you just want something quick, easy and delicious to share.
Nibbles something
Ginger Bread men are always fun to make,and the kids can join in as they are super easy to make, and fun to decorate.
See our Gingerbread recipe page
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For many it wouldn’t be Christmas without Mince pies, they are pretty versatile as they can be eaten on their own, or as part of a platter, or as desert after the main meal.
See our mince pie recipe on page
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SWEETS FOR THE SWEET
For something sweet, mini pavlovas are a winner, (you can buy Bases ready to go) just add cream, strawberries, passionfruit, kiwi fruits, cherries.
CHRISTMAS CHOC TRUFFLES
INGREDIENTS
1 2/3 cups desiccated coconut, plus extra to decorate
5 tbsp raw cacao powder
350g pitted medjool dates
1 2/3 cups roasted almonds
5 tbsp Yumi’s Traditional Hommus ¼ tsp sea salt
METHOD
1. Combine all ingredients in a food processor. Pulse to combine then allow to process on high for 2-3 mins until the mixture comes together like a dough.
2. Divide mixture into 30 portions (about 1 heaped tbsp each). Roll into balls then toss in extra coconut. Refrigerate until ready to serve.
Recipe courtesy Yumis: www.yumis.com.au
Seafood lovers
enjoy a coastal-inspired spread with prawns, smoked salmon, oysters, and lemon wedges or the prawn cocktail.
INGREDIENTS
2 mangos cut into cheeks, peeled and thinly sliced Juice and finely grated rind of 1 lime, plus wedges to serve
2 tsp extra-virgin olive oil
¼ iceberg lettuce, cut into 6 wedges
18 large cooked Australian prawns, peeled, deveined, tails intact sesame seeds and torn mint, to serve
METHOD
For cocktail dressing:
Cocktail Dressing
½ cup mayonnaise
1 tbsp tomato ketchup
1 tbsp crème fraîche
1 tsp Worcestershire sauce
1 tsp finely grated horseradish Tabasco, to taste
1 tsp lime juice
1. Whisk ingredients in a bowl, season to taste and refrigerate.
To make the prawn cocktails:
1. Combine mango, lime juice and rind in a bowl, season to taste and refrigerate to chill for 2 hours.
2. Add olive oil and toss gently.
3. Divide lettuce and mango among bowls, top with prawns, drizzle with dressing, scatter with sesame seeds and mint, and serve with lime wedges.
How about a Wild Smoked Salmon Reith
For full recipe on page
For a vibrant vegetarian option
fill a platter with roasted vegetables, hummus, olives, stuffed peppers, and artisan breads with dipping oils.
INGREDIENTS
INGREDIENTS
75g butter
3 1/2tbsp golden syrup
60g light soft brown sugar
175g plain flour
1/4 tsp bicarbonate of soda
2tsp ground ginger
METHOD
METHOD
1. Add butter, golden syrup and light brown sugar to a pan. Stir on a low heat until sugar has dissolved.
2. Add flour, bicarbonate of soda and ginger to a mixing bowl and mix together.
3. Pour your sugar and butter mixture into the dray mix. (step 2 mix)
4. Stir until its well mixed, as there is flour its quite dense so you may need to kneed it with your hands.
5. Place the gingerbread between two sheets of baking paper and roll until thin, about half a centimetre, not too thin.
6. Get your cookie cutter and cut the men, or any shape you like.
7. Place the gingerbread into fridge for about 30 minutes.
8. Remove the excess Gingerbread from around your shapes, or remove the cut pieces and place onto a baking tray.
9. Cook on low heat 170 for around 7 mins, keep you eye on them they can burn or crack if overcooked. As soon as they are golden brown they are ready.
TIP
Let them cool down then decorate.
Christmas
with a personal touch
The creation of homemade gifts is a fantastic way to get the kids into the Christmas spirit. Kids can use their imagination and creativity to create the gifts, and a personal touch makers each gift a little more special.
Wrapping Paper
Can be expensive, but you may have a ready supply sitting around the house in the form of excess kid’s school paintings and drawings. Gifts wrapped in school paintings provides that personalised touch, the receiver will feel the love and the kids generally enjoy the experience of selecting something for that person, then wrapping it. It makes giving all that more enjoyable.
Lollie Jars
Save up those old coffee jars and at Christmas have your kids fill them with Christmas coloured lollies. This is a cheap gift that looks great, is delicious. Add your own labels and this becomes a very personal gift.
Make your own Christmas Crackers
This is a favorite for my kids. Once you have used a few rolls of wrapping paper you will have the round centre left over, or you can buy sturdier rolls from a craft shop.
Cut these up into 12cm lengths, then head down to the $2 shop to find some pop out toys, your local craft store for some Bon bon “Bangers” (they may be called something different in each store.) write some really bad jokes and you are ready to go. Put toys, bangers and joke in the centre of cut roll and wrap roll with Christmas paper or kids school artwork paper, twist the end ensuring the end of the banger strips are visible at each end. Seal the end loosly with tape or string, even well twisted paper may hold well. Decorate as required and they are ready.
Christmas tree ornament
You can buy empty clear plastic hanging balls from most craft stores, these can be filled with snow, glitter, or anything light. You can even decorate solid foam balls, just get our some coloured texta’s or paint.
Make your own mini Christmas Trees.
Painted pine cones make fantastic looking Christmas mini trees, and the great thing is they will last. Don’t just go with green, get creative with multi colours, make a mini Christmas tree forest. The hunt for the perfect tree can be just as much fun an the decoration, perfect shape, size, has it got all its pine thingo’s.
Christmas Bracelet
I bet you kid has either a bead set or craft set that you could use to make Christmas bracelets, red and green alternating beads. If not these kits are pretty cheap, often in $2 shops. Great fun to make as a gift or ad to your own Christmas bling.
Christmas bead decoration
If you want a decoration that you can hang or stand up straight, put your beads onto a pipe cleaners and bend it into any shape you like.
CHRISTMAS TREE DEVILLED EGGS SERVES
INGREDIENTS
For the pickled eggs
4 Australian eggs
1 small beetroot, cut into large pieces
½ cup sugar
½ cup white vinegar
½ cup water
For the devilled filling and Christmas tree toppers:
1 telegraph cucumber
1 small, yellow capsicum
½ cup mayonnaise
1 tablespoon mustard
1 teaspoon tabasco sauce
Salt and pepper
Recipe by Jane de Graaff for Australian Eggs
www.australianeggs.com.au
METHOD
8 PREP 20 MINS
1. First, hard boil your eggs by simmering them for 8 minutes. Then crack the shells and plunge them straight into icy water and peel the shells off. Set aside in the fridge until needed.
2. Next, make your pickling liquid to colour the eggs red. In a small saucepan add the sugar, vinegar, water and beetroot and bring to a simmer, swirling to dissolve the sugar. Simmer gently for 10 minutes to bring the colour out of the beetroot. Remove the beetroot and allow the liquid to cool.
3. Place the cooked, cooled and peeled boiled eggs into a dish and cover with the beetroot pickling juice, making sure the eggs are as submerged as possible. Place the eggs in the fridge to steep in the pickling solution for a minimum of 1 hour, turning the eggs every ½ hour to make sure they take an even colour all over. The longer you leave them in the pickling juice, the redder the eggs will get. But just 1 hour will still look great.
4. Prepare your cucumber Christmas tree toppers. Using a vegetable peeler, cut long cucumber ribbons and pat them dry with a paper towel. Using a star cutter or a sharp knife, cut some small stars out of the yellow cucumber. Use a small skewer or toothpick to weave the cucumber strips into a Christmas tree shape and secure them, adding a star on top.
5. Make your devilled egg filling. Gently halve your pickled eggs and remove the hard boiled yolks to a small blender, reserving the red-coloured halves.
6. Add mayonnaise, mustard, tabasco, salt and pepper to the yolks and blitz until smooth. Add the mix to a piping bag.
7. Lay your hollow red pickled egg halves onto a serving platter, pipe the devilled egg filling into the yolk hollows and then top with a cucumber Christmas tree, using the skewer to hold it all in place.
Grocery Scan, RSV, 14/09/25
Shop Smart
This 2025 Christmas
10 Tips to save money and give better
1
SET A ROCK-SOLID BUDGET.
According to Australian Securities & Investments Commission (ASIC), Australians estimate spending around $783 each on gifts, travel, and celebrations. Decide how much you can afford before you go browsing and stick to that number.
2
MAKE A GIFT LIST & ALLOCATE.
Create a list of who you’re buying for and give each person a set budget. A simple checklist helps avoid impulse buys.
3
SHOP KEY SALE PERIODS, BUT AVOID TRAPS.
Events like Black Friday and Cyber Monday offer genuine deals just don’t let them trick you into buying things you don’t need.
4
USE PRICE COMPARISON TOOLS & CASH-BACK.
Apps and browser add-ons can spot hidden deals; stacking coupons + cash-back = serious savings.
CONSIDER EXPERIENCES OR PERSONALISED GIFTS.
Instead of “just another thing,” choose something meaningful: shared experiences, vouchers, or a custom gift.
TAKE ADVANTAGE OF RESALE & SECOND-HAND. Great gifts at lower cost and more sustainable too.
AVOID DEBT AND BNPL FOR GIFTS.
ASIC warns that reliance on credit or buy-now-pay-later can trigger a “post-Christmas spending hangover”.
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TRACK YOUR SPENDING.
Use a dedicated savings account or spending tracker so you don’t surprise yourself in January.
BUY EARLY & GRAB ESSENTIALS AHEAD.
Buying food, supplies and nonperishables early helps spread costs and avoid last-minute mark-ups.
WRAP SMART & SUSTAINABLY.
“Halleluya” Chocolate
prices could fall.
If you have been giving chocolate prices the side eye lately you are not alone. Years of poor cocoa harvests driven by drought and crop disease has seen cocoa prices steadily rise, and hence chocolate prices world wide have risen steadily.
Sceptics were accusing suppliers and retailers of price gauging with arguments like “white chocolate hasnococoainit,that’sgoneuptoo,why”? hmmm, that’s a good point.
Many producers did take steps to keep the prices of their products from rising which saw a fair bit of shrinkification and collaborations. New products and collaborations are widely seen as premium or limited edition which consumers are generally happy to pay more for.
As cocoa levels increase, we should see some price relief, it certainly is not expected to be a huge price reduction but as long as the prices are going down (even slightly) rather than up, that’s a win for consumers, and chocolate lovers in particular.
Inside the
LILYDALE ROASTED TURKEY WITH JUNIPER AND GIN SOURDOUGH HERB STUFFING
INGREDIENTS
FOR THE TURKEY
50g unsalted butter, melted and cooled
1/3 cup olive oil
3.5kg Lilydale whole turkey Fresh bay leaves, to serve
FOR THE STUFFING
80g unsalted butter
Drizzle of olive oil, plus extra for tossing
1 brown onion, finely diced
1 large red apple, diced
2 tablespoons juniper
METHOD
FOR THE STUFFING
berries, lightly crushed
2 large garlic cloves, finely chopped
1/4 cup of your favourite gin, or to taste
1 teaspoon nutmeg
2 teaspoons cinnamon
1 tablespoon each of orange zest and juice
300g sourdough bread, with crust removed, torn into small pieces
One egg, lightly whisked
1 bay leaf
1. To make the stuffing, melt half of the butter with a little olive oil in a frying pan over a low heat and gently cook the onion with the apple and juniper berries for 5 minutes, or until onion has softened. Add the garlic, gin, spices, zest and juice. Cook, stirring for a further 2 minutes. Add the bay leaf.
2. Tip the mixture into a large heatproof bowl to cool.
3. In the same fry pan, melt the rest of the butter and fry the sourdough pieces for 3 to 4 minutes, stirring occasionally. Then add them to the bowl.
4. Set aside to cool.
5. Once cool, stir through the whisked egg and season to taste.
FOR THE TURKEY
1. Preheat the oven to 180°C on fan forced.
2. Combine the butter and oil in a small bowl. Brush some of the mix all over the outside of the turkey and season with salt and pepper.
3. Place the cooled stuffing inside the cavity of the turkey and close the cavity securing with toothpicks. Using kitchen string, tie the legs of the turkey together. (Alternatively, the stuffing can be cooked separately in a small baking dish for the last 20 mins of the turkey cooking.)
4. Roast for 2-2½ hours, basting regularly with the oil and butter mix. The turkey is cooked when you pierce the thickest part of the thigh with a skewer and the juices run clear.
5. Remove the turkey from the oven and leave in the tin for 10 minutes, cover loosely with foil.
6. Lift the bird out, then transfer to a large carving board. Leave the turkey to rest until you’re ready to carve. Garnish with bay leaves and cinnamon quills
7. Serve turkey with the stuffing and with Pearl cous cous salad. PREP
PRAWN SAN CHOY BAO
INGREDIENTS
24 green Australian wild prawns, peeled, tails intact
¼ cup chilli jam + extra to serve
1 tbsp caster sugar
2 carrots, shredded
2 butter lettuce, leaves trimmed and washed
1 red onion, thinly sliced
3 cucumbers, sliced
2 cups bean sprouts, trimmed
½ cup each of Thai basil, coriander and Vietnamese mint
½ cup roasted crushed peanuts
Fresh limes, crispy eschalots and sesame to serve
METHOD
1. Place the prawns, chilli jam and oil in a bowl and toss to coat.
2. Preheat a char grill or barbecue over high heat. Grill prawns for 1-2 minutes each side or until cooked through. Set aside keep warm.
3. Place vinegar and sugar in a bowl and stir to dissolve. Add carrot and toss to coat.
4. Place the grilled prawns on a large platter with carrot, lettuce, red onion, cucumber, beansprouts, herbs, peanuts, limes, eschalots, sesame and extra chilli jam.
5. To serve, place the prawns into lettuce cups and top with remaining ingredients.
BUTTERNUT SNAP MANGO CHEESECAKE
INGREDIENTS
Sliced mango and toasted shredded coconut, extra, to serve
Coconut biscuit base
250g pkt Arnott’s Butternut
Snap Cookies
½ cup (40g) shredded coconut
100g butter, melted
Mango Filling
150g chopped fresh mango
1 tbsp caster sugar
1 tsp gelatine powder
1 tbsp boiling water
Cream cheese filling
1½ tsp gelatine powder
2 tbsp boiling water
250g pkt cream cheese, softened
⅓ cup (75g) caster sugar
1 tsp vanilla extract
½ cup (125ml) thickened
cream
METHOD
1. Line base of a 12cm x 34cm loose-based tart tin with baking paper.
2. Coconut Biscuit Base: Chop 50g Butternut Snap biscuits and reserve. Place remaining 200g biscuits and coconut in the bowl of a food processor and pulse until fine crumbs form. Add melted butter and process until just combined. Press mixture firmly into base and sides of tin, smoothing the surface. Cover and refrigerate for 20 minutes or until firm.
3. Mango Filling: Place mango and sugar in the bowl of a food processor and process until smooth. Combine gelatine and boiling water in a small jug; stir until gelatine dissolves. Whisk into mango mixture. Refrigerate until it thickens to the consistency of thickened cream.
4. Cream Cheese Filling: Combine gelatine and boiling water in a small jug; stir until gelatine dissolves. In the bowl of an electric mixer, beat cream cheese, sugar and vanilla until smooth Gradually add cream beating until combined and slightly thickened. Add gelatine mixture beating gently to combine; don’t overbeat.
5. Spoon cream cheese filling into biscuit case. Dollop spoonfuls of mango filling on top and, using a skewer, swirl gently through cream cheese filling. Cover and refrigerate for 4 hours or until firm.
6. Serve cheesecake topped with extra sliced mango and toasted
7. coconut, sprinkled with reserved chopped biscuits.
AUSTRALIAN CHRISTMAS PINEAPPLE FRUIT CAKE
Celebrate an Aussie Christmas with a delightful twist on a classic. This Australian Christmas Pineapple Fruit Cake, adorned with pure white frosting and stunning dried pineapple flowers, brings a fresh, tropical flair to your festive table. Inspired by a beloved recipe from the early Fairy Baking cookbook, this modern version combines tradition with a touch of contemporary elegance. It's the perfect way to enjoy a slice of Australian baking history while adding a bit of tropical cheer to your holiday celebrations.
INGREDIENTS
375g Fairy margarine, chopped, extra for greasing
1 cup water
1 ½ cup (260g) brown sugar
5 cups (750g) mixed dried fruit
1 can (432g) crushed pineapple in juice, well drained (see tip below)
4 eggs, beaten
2 cups self-raising flour
2 cups plain flour
METHOD
PURE WHITE FROSTING
250g Copha, room temperature, sliced
360g (3 cups) cups icing sugar mixture, sifted
2 tsp vanilla extract
2 tbsp boiling water
Dried pineapple flowers, to decorate (see tip)
1. Preheat oven to 170C/150C fan forced. Grease and line the bottom of a 2.8 litre metal pudding tin with a small disc of baking paper.
2. Place Fairy, sugar and water in a large saucepan over a medium heat and stir until melted. Stir in dried fruit and bring to a simmer. Simmer for 5 minutes. Transfer to a large heatproof mixing bowl. Allow to cool for at least 20 minutes. Stir in pineapple then eggs.
3. Add combined sifted flours in two batches. Mix until all the flour has been incorporated. Spoon into prepared tin. Smooth surface. Tap tin on bench a few times to settle mixture.
4. Bake for 1 hour. Cover with pudding tin lid. Bake for a further 1 hour and 10 minutes or until a skewer inserted in the centre comes out clean. Cool in tin. Turn out onto a wire rack.
FROSTING
5. Place Copha in a large bowl of an electric mixer. Using the paddle attachment, beat on a low speed until smooth. Increase speed to medium and beat for a further 3-4 minutes, or until creamy. Beat in vanilla.
6. Gradually add1 1/3 cup icing sugar at a time and boiling water, beating until combined. and smooth. If frosting isn’t smooth and fluffy, Microwave in 10 second bursts to soften and beat until fluffy.
7. Spread frosting over top and sides of cake, leaving a 2cm border uncovered around the bottom. Decorate with pineapple flowers.
TIPS: PINEAPPLE CAKE
Use the Fairy wrapper to grease baking trays, tins and pans. Place pineapple in a sieve over a bowl and press all the juice out with the back of a spoon.
TIPS: FROSTING
To soften Copha, leave it out of the fridge for at least 24 hours. Thinly slice or grate. Alternatively, run the outside of the mixing bowl under hot water then add sliced Copha and beat. Do not melt Copha. Frosting is best used immediately after beating as it becomes solid on standing. Soften in short 10 second bursts in the microwave then beat again with electric mixer to bring it back to a fluffy consistency.
Baked RaspbeRy Whie ChocolateCheeecake
PREP TIME: 20 mins TOTAL TIME : 2 hrs 20 mins SERVES: 12
WHAT YOU NEED
• 1½ x cups sweet biscuit crumbs
• 100g butter , melted
• 3x250g PHILADELPHIA Original Cream Cheese Block, softened
• 1xcup caster sugar
• 3xeggs, lightly beaten
• 1xcup sour cream
• 250g CADBURY Baking White Chocolate melted and cooled slightly
• 2xcups frozen or fresh raspberries
• Fresh raspberries, extra for decoration, optional
• Raspberry coulis, optional Icing sugar for dusting, optional
MAKE IT
1. Preheat oven to 160°C.
2. Combine the biscuitcrumbs and butter. Press into the base of a greased and fully paper-lined 24cm round springform pan (ensure the paper extends 3-4 cm above the top of the pan). Chill for 30 mins.
3. Beat PHILADELPHIA Cream cheese and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Stir through the frozen raspberries. Pour the filling into the prepared base.
4. Bake in a moderately slow oven 160°C for 40-45 minutes or until just set.
5. Allow to cool in the oven with the door ajar. Chill the cheesecake for 2-3 hrs until set.
6. Decorate with fresh raspberries, a drizzle of coulis and a dusting of icing sugar if desired, prior to slicing.
Carb Potatoes
2 corn cobs
200g green beans
8 radishes, cut into wedges
2 tbsp olive oil
sea salt & cracked black pepper
FOR CHIMICHURRI
1/2 cup parsley, finely chopped
1/2 cup coriander, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1/2 tsp ground coriander
1/2 cup olive oil
2 tbsp red wine vinegar
2. Steam the potatoes until tender and slice when cool enough to handle.
3. Steam the corn and beans, plunging the beans into an ice bath (1L water with 1 cup of ice added) to retain their vibrant green colour.
4. Toss the potatoes in the chimichurri and place them onto a serving plate.
5. Slice the corn kernels from the cob and add to the plate with the beans and radish.
6. Drizzle with olive oil and season with salt and pepper before serving.
MERRY CHRISTMAS
WHITE CHRISTMAS MINTY TREATS
INGREDIENTS
2 ½ cups Kellogg's Rice Bubbles
1 cup desiccated coconut
3/4 cup icing sugar, sifted
1 cup powdered full cream milk
1/2 cup white chocolate chips
1/2 cup mini white marshmallows, finely chopped
2-3 teaspoon peppermint essence
220g Copha
150g dark chocolate
30g extra Copha
Candy canes, lightly crushed
Small red and green jelly beans
Christmas themed edible decorations (see note)
METHOD
1. Combine the dry ingredients and peppermint essence in a mixing bowl.
2. Melt the Copha in a microwave on High or in a saucepan. Cool slightly then pour onto dry ingredients and mix well. Press 1-2 tablespoons of mixture into a greased 24-hole mini muffin tin. Freeze for 5 minutes to firm.
3. Remove white Christmas from tin. Repeat with the remaining mixture to make 48.
4. Place the treats onto a baking paper lined tray. Melt extra Copha and the chocolate in a microwave on High. Stir to combine. Use a teaspoon to drizzle over the white Christmas treats to represent custard on a pudding. Working quickly, before the chocolate mixture sets, decorate with crushed candy cane, jelly beans or edible Christmas decorations.
NOTE
Candy canes and edible Christmas decorations are available during the festive season from the baking aisle of large supermarkets and speciality cake decorating stores.
NEAPOLITAN TRIFLE
INGREDIENTS
VANILLA PANNACOTTA
400g Double Cream
8g gelatine leaves
350ml thickened cream
300ml milk
160g caster sugar
1 vanilla bean, halved and seeds scraped
STRAWBERRY & WHITE
CHOCOLATE CREAM
250g Double Cream
250g strawberry puree
300ml milk
6g gelatine
3 egg yolks
50g caster sugar
300g white chocolate, finely chopped
METHOD
CHOCOLATE SPONGE
225g self raising flour
1 tsp baking powder
225g caster sugar
225g unsalted butter, softened
4 large eggs
50g cocoa powder for topping
350g Double Cream
50g caster sugar
strawberry, vanilla & chocolate
wafer biscuits
strawberry, vanilla & chocolate
mini ice-cream cones
pink and white marshmallows
1. For the vanilla pannacotta, soak gelatine leaves in cold water until softened. Place thickened cream, milk, sugar and vanilla seeds into a medium saucepan and bring to a simmer. Squeeze excess water from gelatine, add to the cream mixture and stir well to dissolve. Remove from the heat and stir through the double cream. Pour the mixture into a 20cm trifle dish. Cover and refrigerate overnight to set.
2. For the strawberry and white chocolate cream, soak gelatine leaves in cold water until softened.
3. Bring the milk to the boil in a medium saucepan.
4. Whisk egg yolks and sugar in a medium bowl, pour over the hot milk, whisking continuously.
5. Pour the mix back into the saucepan and simmer until thickened.
6. Squeeze excess water from gelatine, add to the cream mixture and stir well to dissolve.
7. Place the white chocolate into a large bowl and pour over the hot mixture, whisking until smooth.
8. Add strawberry puree and whisk to combine.
9. Place into a container, cover the surface of the cream with clingfilm and refrigerate overnight to set.
10. For the chocolate sponge, preheat oven to 160°C and grease a 22cm cake tin.
11. Place all the ingredients into the bowl of a stand mixer and beat for two minutes or until smooth.
12. Pour the batter into the prepared tin and bake for 30 minutes or until cooked through. Set aside for 10 minutes then turn out on to a wire rack to cool. Wrap well in clingfilm.
13. To assemble the following day, trim the sponge to fit snugly on top of the pannacotta.
14. Place the strawberry and white chocolate cream into a large bowl, whisk until smooth, spoon over the sponge and even out with a spatula.
15. Whisk double cream and sugar to stiff peaks and swirl over the strawberry cream.
16. Garnish with wafer biscuits, ice-cream cones and marshmallows. Serve immediately.
CHOC RIPPLE CHERRY LOAF
Made with just a few ingredients, this classic flavour pairing of chocolate and cherry makes this dessert a favourite for all ages and any occasion. Cut the loaf on the diagonal so each serving gets a layered effect.
INGREDIENTS
600ml thickened cream
2 tsp vanilla extract
2 x 250g pkts Arnott’s Choc Ripple biscuits fresh cherries and toasted coconut flakes, to serve
METHOD
1. In the bowl of an electric mixer, beat 450ml of the cream with vanilla until firm peaks form.
2. Line a 6.5cm x 13cm x 24cm loaf tin with cling wrap. Spread ⅓ cup of the whipped cream over base of the tin. Place 8 Choc Ripple biscuits on the cream in the tin and spread with a little more cream. Spread 1½ teaspoons of cream on the base of a biscuit then sandwich with the top of another biscuit. Place on its side on top of the base biscuits, running lengthways to form a log. Repeat until all the biscuits have been used to form two logs running side-by-side.
3. Spread the remaining whipped cream over the completed loaf. Cover and refrigerate for 8 hours or overnight to allow the biscuits to soften.
4. Close to serving, in the bowl of an electric mixer beat the remaining cream until firm peaks form. Turn loaf out onto a serving plate and spread cream all over.
5. To serve, top loaf with fresh cherries and toasted coconut.
CHOC RIPPLE LOG CAKE
Desserts don't need to be complicated to be impressive and our Arnott's Choc Ripple Log Cake is proof! Starring our very own Choc Ripple bikkies as its hero, this recipe only uses TWO other ingredients.Whipped cream and juicy berries to serve. Making it a deceptively simple treat with minimal effort involved.
INGREDIENTS
125g Arnott's Choc Ripple biscuits
300ml thickened cream Mixed berries to serve
Looking for something gluten free? Simply substitute with our Arnott's Gluten Free Choc Ripple
METHOD
1. Place cream in a large bowl and beat with an electric mixer until firm peaks form.
2. Spread a small amount of the cream onto the base of a serving plate. Spread approx. 2 teaspoons of cream on the base of a biscuit then sandwich with the top of another biscuit.
3. Top with another 2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all the biscuits have been used to form a long log.
4. Spread the completed log with enough cream to cover. You will use around 2/3 of the cream. Let log chill for 6 hours or overnight.
5. Keep remaining 1/3 cream to finish off the log before serving. Top with Berries to serve.
GARLIC PRAWNS WITH CITRUS CHILLI BUTTER
INGREDIENTS
160 g butter
2 tbsp olive oil
8 large green Australian wild prawns, whole 500 g medium green Australian prawns, peeled and deveined
4 cloves garlic, sliced Thick zest of 2 lemons
1 small red chilli, sliced
2 tbsp finely chopped parsley
Fresh lemon wedges and crusty bread to serve
METHOD
1. Heat half the butter and oil in large cast iron skillet over high heat.
2. Add whole prawns and cook for 2 minutes each side.
3. Add remaining butter, oil, garlic, peeled prawns, zest and chilli. Cook turning prawns and basting occasionally for 1-2 minutes or until prawns are cooked through.
4. Sprinkle with parsley and serve with fresh lemon and lots of crusty bread.
MERRY CHRISTMAS
SALTED CARAMEL PAVLOVA
INGREDIENTS
300ml Bulla Whipping Cream
Store bought Pavlova Base
Salted Caramel
300ml Bulla Cooking Cream (at room temperature)
2 1/2 cups caster sugar 1/2 cup water
1tsp sea salt flakes
Caramel Shards
1 cup caster sugar
1/4 cup water
METHOD
1. Remove store bought Pavlova base from box.
2. To make the caramel, combine sugar and half a cup of water in a saucepan over a low heat, stirring until the sugar dissolves.
3. Then turn the heat up to medium and cook without stirring for 8-10 minutes, occasionally brushing down the sides of the pan with a damp pastry brush, until a golden caramel forms. Summer Berr y Pavlova Smashed Tropical Pavlova Salted Caramel Pavlova.
4. Remove the pan from the heat and pour in some Bulla Cooking Cream. Be careful as the mixture will bubble, then seize.
5. Return the pan to low heat, add salt to taste, and cook, stirring for another couple of minutes until smooth.
6. Using a clean mixing bowl, whip the Bulla Whipping Cream for 90 seconds.
7. Then spread cream over the pavlova base and drizzle salted caramel over the top.
8. For Caramel Shards - Stir water and sugar in a saucepan over low heat until the sugar dissolves. Increase heat to high.
9. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush. Bring to boil.
10. Cook until the mixture is a rich golden colour - don’t let it burn. Remove from heat - the residual heat continues to colour toffee.
11. Drizzle over baking paper and leave to cool and harden.
12. Break into pieces and place on top of pavlova to finish.
WILD SMOKED SALMON WREATH
Find Barossa Fine Foods Wild Smoked Salmon in select Woolworths and Coles supermarkets nationwide, as well as in leading independents and Barossa Fine Foods retail stores across South Australia.
INGREDIENTS
2 baby cos
1 continental cucumber
3 baby cucumbers
½ red onion, thinly sliced
4 radishes, thinly sliced
2 pkts Barossa Fine Foods
Wild Smoked Salmon
⅓ cup dill fronds
⅓ cup flat leaf parsley leaves
1 bunch watercress, washed and dried
1 jar Beerenberg Creamy Seafood Sauce
Lemon and lime wedges, to serve
METHOD
1. Remove the outer leaves of the baby cos, wash and dry, then cut in half and thinly slice. Set aside.
2. Using a peeler, peel long strips from the continental cucumber, then roll each strip lengthways to create a floret. Set aside.
3. To make the wreath, place a large platter on the bench, then arrange the sliced baby cos in a circle. Add the radish, red onion, baby cucumbers and cucumber florets evenly around and over the baby cos.
4. Roll up the slices of Barossa Fine Foods Wild Smoked Salmon and place around the wreath, then scatter over the dill fronds, parsley leaves and watercress.
5. Serve with Beerenberg Creamy Seafood Sauce and lemon and lime wedges.
Outbacker Sunscreen with Insect Repellent SPF 50+
ARNOTT’S ARROWROOT REINDEERS
Looking for a fun and simple way to entertain the kids this Christmas? Chef Ness' Milk Arrowroot Reindeer are so cute and so delicious! With two simple steps, ice and decorate your reindeer in just 20 minutes.
INGREDIENTS
1 pkt Arnott’s Milk Arrowroot Biscuits
290g white chocolate melts
60 Arnott's Chocolate Tiny Teddys
60 candy eyes
30 red choc buttons
METHOD
1. Place the white chocolate melts in a medium size microwave-safe bowl. Microwave your bowl of melts for 60 second bursts on medium power until melted, stirring in-between each burst.
2. Spread melted chocolate over the flat side of the biscuits with a spoon. Place Tiny Teddys face side down in place for antlers. Add in candy eyes and red choc button for the nose. Stand until set.
Notes
Store in an airtight container for up to 3 days.
AUSSIE PETS IN SUMMER
WITH SUMMER UPON US, IT’S TIME TO START LOOKING OUT FOR OUR FURRY FRIENDS EVEN MORE. BELOW ARE SOME GREAT TIPS FOR KEEPING YOUR DOG HEALTHY AND HAPPY THIS SUMMER.
1.NEVER LEAVE YOUR DOG IN A HOT CAR
On a 25-degree day, the temperature inside a car can reach up to 45 degrees in 10minutes, and exposure to these types of temperatures, even for a short time can be fatal.
2. WATCH WHEN YOU WALK
Dog’s paws are very sensitive and walking on hot pavement can damage them. If you’re unsure if it is safe to walk, press your hand to the pavement for 5 seconds, and if it’s too hot for you, it’s definitely too hot for your dog.
3.KEEP THEM COOL
If you can, keep your dog inside on hot days, or ensure they are in the shade. Short nosed or flat faced dogs, such as pugs, English bulldogs and French bulldogs are more likely to suffer from heat stroke and need more care as they cant self cool through breathing.
4.ICE CUBES IN WATER.
Providing your dog with plenty of sources of water, you can keep their water cooling for longer by inserting ice cubes. Leave containers in the shade so they are not putting themselves in the sun. A small pool can also provide relief for dogs as they can wade in them and stay cool.
5.PROTECT THEIR NOSES
If you have a fair skinned dog, make sure to ‘slip, slop, slap’. Noses are very susceptible to sunburn. Purchase a special animal sunscreen.
6. WHEN THE TIME IS RIGHT
Your dog will want to still play and go for walk and it is important to keep up there regular exercise, but don’t go out in the hottest part of the day, pick mornings are evenings when the heart of the day has dissipated.
7. THAT’S UNUSUAL
If your pet has any unusual behaviours or signs of illness, lethargy, lack of co-ordination, mental fog, abnormal toileting, then your pet could be suffering from the effects of heat stress or heat stroke. Heat stress and stroke are serious conditions and need immediate vet intervention, don’t think “lets wait and see” go to the vet straight away.
The Gift Of Giving
AUSTRALIANS GIVE BIG
Billions flow to public charities each year
Australia’s reputation as a generous nation remains firmly intact, with public charities receiving nearly 20 billion in donations in recent years. That’s a powerful reflection of Australians’ willingness to lend a hand from everyday givers to major community appeals.
According to the latest Australian Charities and Not-for-profits Commission (ACNC) report, the charity sector’s total revenue exceeded $222 billion, with almost one in every twelve dollars coming directly from public donations.
The country’s biggest fundraising organisations World Vision Australia, The Smith Family, The Salvation Army, Médecins Sans Frontières Australia, Compassion Australia, WIRES, and the Australian Conservation Foundation are responsible for the lion’s share of donations. Together, they support everything from local homelessness programs and education scholarships to wildlife rescue and international disaster response.
At the same time public giving in Australia has become increasingly diverse and how they raise money is changing. Much of the support now comes through regular giving programs, workplace donations, online campaigns, and event fundraising a trend that has made charities less dependent on one-off appeals.
And Australians aren’t just giving they’re giving smart. The best-known public charities deliver between 70% – 87% of every dollar typically reaching on-the-ground services after administration and fundraising costs. That’s an encouraging signal for donors who want their money to make a real difference.
In short, Australians continue to prove that compassion and generosity are part of our national character.
