Super Shopper Plus+ by cwgmedia

SUPERSHOPPER

WELCOME TO ISSUE 1

We love shopping, whether that’s in-store, online, or even at a Sunday to you with new products, entertaining ideas, great promotions, competitions,

A SPECIAL KIND OF MAGIC

What better time to launch than Christmas. The festive season has a special kind of magic, a season of connection, celebration, and joy. Streets light up with vibrant displays and decorations, music fills the stores, the in-store décor is up, shopping becomes an experience, and the whole atmosphere feels brighter, lighter, and more exciting.

It’s the spirit of giving that truly defines the season. Finding the perfect present, supporting local businesses, and taking part in long-held traditions all add to the overall enjoyment.

TOO MUCH?

If you read the above and thought, that’s too much cheer we get it. Christmas can be stressful, expensive, and a real chore.

For some (or many), this is the case. Hopefully, within the pages of Super Shopper Plus+, you’ll find products and information that make the festive season easier and more enjoyable.

HOPPER PLUS+

Sunday market. We want to bring the joy of shopping competitions, and much more, and all free to read.

WARNING

In each issue of Super Shopper Plus+, we look for the positives of shopping the joys of commerce, the great feeling of getting a bargain, or discovering a fantastic new product. So, if you have a limited tolerance for the world of personal shopping… look away now.

Never miss an issue.

Super Shopper Plus+ will be publishing six issues a year, and if you want to ensure you never miss an issue you can subscribe, go to page 42 for details.

Scan to view this recipe

Thinking Chocolate, think Pink Lady FOR

THE LOVERS OF CHOCOLATE

There’s chocolate, and then there’s Pink Lady. In a world of mass production and fleeting fads, Pink Lady stands as a testament to the timeless art of chocolate-making. Proudly Australian owned and crafted in Melbourne, it has earned a devoted following for its luscious, silky-smooth chocolate that delights both heart and palate. Every piece begins with the finest ingredients and follows the traditional conching method – a slow, rhythmic process that produces an ultrasmooth, velvety texture.

Featured this season, the White Chocolate Raspberry Jellies combine soft, divine raspberry jellies enrobed in creamy white chocolate, offering a distinctive balance of sweetness and tang. Perfect for gifting or boutique retail display, these treats can also be served as a premium dessert or paired with tea or coffee. Made with care and love, Pink Lady is more than chocolate it’s a celebration of flavour, tradition, and Australian craftsmanship.

Darrell Lea is sprinkling extra magic this Christmas

"Christmas is about enjoying special moments together, and our 2025 range gives families even more ways to do that. From our iconic favourites to the Make Your Own Rocklea Road, Aussies can put their own twist on a classic, bringing loved ones together in the joy of creating and celebrating."

JaneJames,HeadofMarketingforDarrellLea.

All products in the Christmas range are 100% palm oil free and made with sustainably sourced cocoa. The 2025 Christmas range is now available at all leading retailers nationwide.

D.I.Y Heaven

This Christmas Day think inside the box! The Coopers DIY Beer Brew Kit comes with everything you need to brew 23 litres of great tasting beer. Whether you loves a DIY hobby or getting crafty, this Brew Kit is the gift that ticks all the boxes.

Use code BUYAUST at www.diybeer.com to get your kit for just $99+ FREE

Some of Santas Favourites

Cadbury's Santa's Stash contains a wide variety of Cadbury chocolates in a festive themed gift box.

Popping candy

Magical Elves

SOME OF SANTAS FAVOURITES

CHRISTMAS CLASSICS

Cadbury Christmas Classics

perfect Christmas Gift, or just for sharing on Christmas day, includes all the Cadbury classics.

Traditional favourite Cabury stocking

Cadbury Favourites Games Sports Edition

Collectible Tin includes an assortment of Cadbury bite sized pieces, includes all the traditional favourite flavours.

GIFT OF

GREENING

Give the gift of green this year with our newest sprinkler, the RolaRain.

Covering a large area at low to medium pressures the RolaRain Sprinkler offers a tougher new design with wheels allowing the central part of the sprinkler to rise off the ground slightly when being pulled along stopping the sprinkler scuffing the grass surface and reduces wear on the hose and sprinkler fittings.

Hoselink

Evolve™️

Retractable Hose Reel

Give the gift of effortless watering with the Hoselink Evolve™ Retractable Hose Reel!

Designed and built here in Australia, Evolve™ is the perfect gift! Featuring the new, Hoselink patented Precision Layering, kink-free, automatic retraction and an exceptional 5-year warranty for total peace of mind, it’s the gift that keeps giving, year after year.

gift idea Last minute

BIG W GOES BIG

on budget beauty with 420 new products

A suite of viral cosmetic brands with more than 230 million likes collectively on TikTok have joined BIG W shelves.

The addition of 420 new products from 22 new brands means Australians can shop high quality and affordable cosmetic products for less.

72% of its range available for under $25, of which one in two products are under $15. The move was shaped by how Australian consumers are engaging with brands on social media, with TikTok in particular fuelling demand for the new products in the range.

Part of the expansion includes the launch of BIG W’s first-ever own brand bath and body range, ‘Beauty Bar’. The collection features products like body butters, body

scrubs, lip oils, and bubble baths bath bombs for $6, all infused fragrances such as gourmand vanilla honey.

BIG W’s Beauty Category Manager, “This range revamp means it’s Aussies to shop their favourite at prices that won’t break the refreshed our range, but we’re stores, to provide shoppers with shop experience and great customer BIG W stores.”

baths for under $12, and infused with globally in-demand gourmand sticky date, jam donut, and Manager, Taylah Gahan said: it’s never been easier for favourite brands in one place, bank. Not only have we we’re also enhancing our with a beauty shop within customer service in our

Amongst the new brands is a number of Australian founded businesses that are proudly supported by BIG W, including Skin Control and BOOST LAB. Additionally, Quick Faced and Quick Mist will be stocked in BIG W stores exclusively.

Additionally, with Korean Beauty rising in popularity online, BIG W is now stocking leading skincare brands Skin1004, Frudia, Some By Mi, and COSRX whose brand hashtag has over 2 Billion views on TikTok.

THE NEW RANGE CAN BE SHOPPED IN STORE OR ONLINE.

Bring out the Bird

Australia’s Growing Love for Christmas Turkey

In recent years, turkey has become an increasingly popular choice for Australians during the festive season. Traditionally, the Australian Christmas feast was a relaxed affair, a bit of ham, a few prawns, job done. However, many households are now incorporating turkey into their Christmas meals, inspired perhaps by scenes from overseas television shows where a huge Christmas turkey makes a grand entrance to the ooows and ahhhhhs of the hungry guests.

From Novelty to Festive Tradition

Supermarkets and butchers across Australia have responded to this growing interest by expanding their turkey offerings. Shoppers can now find everything from whole turkeys to buffet roasts, rolled breasts, and convenient maple-glazed options. These options, making it easier for busy families to serve a standout centrepiece at theirChristmas gatherings.

Perfect for Summer and Family Gatherings

Turkey is not only delicious and affordable, but it also pairs beautifully with summer flavours citrus, herbs, light salads, and fresh seasonal sides all complement the turkey.

A single turkey can serve a large family, making it ideal for festive get-togethers and ensuring everyone leaves the table satisfied.

How did the Turkey become the USA’s favourite Christmas bird?

Unlike chickens, which were prized for their eggs, or cows, which were needed for milk, wild turkeys were abundant in North America. Early settlers recognised turkeys as the perfect feast bird. Large, flavourful, and available in vast numbers without sacrificing crucial farm animals.

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

Rewards, are they worth Heck yeah!! If done right.

We all love being rewarded with free goodies and discounts for being loyal customer, feels good to recognised, and feels even better when you get a reward or bargain.

CHOOSE WISELY.

Just about every retailer has a rewards option these days, splitting your points/reward across many retailers dilutes the rewards available. A good example is if you have Coles rewards and Woolworths rewards and then IGA rewards, you may receive the same total points, but they will be split, so you can only claim small rewards. Loyalty to one retailer will get you the bigger reward.

DISCIPLINE IS THE KEY.

For a rewards offer or programme to truly benefit you, you need to be only buying the goods you need. Once you have signed on to be a member you may receive a lot of offers and incentives to buy, so if buy a heap of stuff you won’t wear or don’t need then you have not saved any money. Remember the no.1 goal of joining any rewards programme is to save money, if you end up spending more, that’s not ideal.

TIMING IS EVERYTHING.

Do you sometimes see a product on a rewards programme and think that may be good for someone’s Birthday? Then think, but it’s six months away so you don’t get it. If you are lucky

enough to have the money and storage space you can buy these bargains gifts anytime and save a fair bit of money over the year.

Trap: While you wait for that Birthday to roll around you may find something else even more irresistible to buy, so you end up with an extra gift.

FAST FOOD REWARDS.

These are super popular, and in general the rewards are very good, but this can lead to buying bigger meals more often. The ease and value of these rewards may make life easier but you can end up spending more, and your diet may suffer.

Traps for fast food rewards: You eat more fast food.

TIPS FOR REWARDS PROGRAMMES BEFORE YOU

1. Read reviews.

2. Ensure you can return items with a refund.

3. No fees or management costs

JOIN.

4. Compare the price of the reward to ensure it is worth the membership.

5. Do you shop here enough to benefit from a membership

6. Does this retailer have enough of what I want so I can use it often enough to build reward points.

worth it? right.

customer, it bargain.

DID YOU KNOW THAT 50% OF REDEEMABLE REWARDS ARE NEVER REDEEMED, WHY?

Many of use have a lot of memberships and one or two purchases does not give a reward worth redeeming or you need to add cash to get a reward worth redeeming.

TRAVEL REWARDS

Travel or hotel groups offer big member discounts, but often with travel memberships they are pay upfront memberships... These can be fantastic if you travel a lot, but there are often restrictions in peak times, and where you can stay when. You will often be contacted for a reward immediately after you have stayed somewhere, so you will likely not travel for a while so they get your membership money now and “may” get the benefits later.

Tip for travel rewards: Only buy into them just prior to your first trip so you can access any benefits immediately.

GRUDGE PURCHASE

A grudge purchase is when you need to purchase something you really don’t want to buy, car tyres, petrol or insurance. Even these retailers can offer good rewards, especially petrol if you go to the same retailer. An example (and they all do it) if you shop at Coles for food you can claim 4c off at the Coles express petrol pump, and with petrol prices so high that can be a good amount.

DOUBLE REWARDS

When considering a rewards programme look for the ones that offer rewards on every purchase, even the rewards you may be cashing in. Consider programs that are linked or can be used with other rewards programs. (like above grudge example)

Many of us have a credit card that accrues reward points so using your

credit card to purchase products gives you a benefit. If you buy a reward product with your credit card you get the double reward/benefit.Addition benefits to look for: Free shipping Traps: Interest payments if you do not pay off the credit card.

HIDDEN REWARDS:

Many of us have rewards that we may not know about because they come from email address we don’t want to open, like your insurance and health insurance providers. If you know your premium is not due you just by pass these emails, but every now and then they may have good discount. You can also check into their websites to see if they have anything in their rewards list you can utalise.

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.

brown sugar to a pan. Stir on a low heat until sugar has dissolved.

RECIPES

75g butter

RECIPES

2. Add flour, bicarbonate of soda and ginger to a bowl and mix together.

3. Pour your sugar and butter mixture into the dray (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 paper and roll until thin, about half a centimetre, too thin.

RECIPES

EASYTOWITHMAKETHE KIDS

INGREDIENTS

3 1/2tbsp golden syrup

175g plain flour

60g light soft brown sugar

HOW TO MAKE GINGERBREAD

1/4 tsp bicarbonate of soda

2tsp ground ginger

METHOD

INGREDIENTS

METHOD INGREDIENTS

75g butter

3 1/2tbsp golden syrup

60g light soft brown sugar

175g plain flour

syrup sugar of soda golden syrup and light pan. Stir on a low has dissolved. bicarbonate of soda and ginger to a mixing together. and butter mixture into the dray mix.

6. Get your cookie cutter and cut the men, or any you like.

7. Place the gingerbread into fridge for about 30 minutes.

8. Remove the excess Gingerbread from around shapes, or remove the cut pieces and place onto baking tray.

9. Cook on low heat 170 for around 7 mins, keep on them they can burn or crack if overcooked. as they are golden brown they are ready.

TIP

Let them cool down then decorate.

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.

Pour your sugar and butter mixture into the dray mix. (step 2 mix)

Stir until its well mixed, as there is flour its quite dense so you may need to kneed it with your hands.

Place the gingerbread between two sheets of baking paper and roll until thin, about half a centimetre, not too thin.

Add flour, bicarbonate of soda and ginger to a mixing

Get your cookie cutter and cut the men, or any shape you like.

Pour your sugar and butter mixture into the dray mix.

Place the gingerbread into fridge for about 30 minutes.

Stir until its well mixed, as there is flour its quite dense so you may need to kneed it with your hands.

Remove the excess Gingerbread from around your shapes, or remove the cut pieces and place onto a baking tray.

Place the gingerbread between two sheets of baking paper and roll until thin, about half a centimetre, not

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.

Get your cookie cutter and cut the men, or any shape

Let them cool down then decorate.

Remove the excess Gingerbread from around your shapes, or remove the cut pieces and place onto a

mixed, as there is flour its quite need to kneed it with your hands. gingerbread between two sheets of baking

9. Cook on low heat 170 for around 7 mins, keep you eye

1/4 tsp bicarbonate of soda

2tsp ground ginger

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.

Apricot Snack Pies are back!

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.

CHRISTMAS TREE DEVILLED EGGS

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

KIDS

SERVES 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.

CHOICE Taste testers blind tested 25 vanilla ice creams, four received a CHOICE Expert rating of 80% or more.

Three of these were home-brand products from Coles, Woolworths and Aldi, with these lower-cost options beating some of the more premium brands.

Exciting changes

coming to your supermarket shelves.

YOU WILL SOON SEE ELECTRONIC SHELF LABELS IN YOUR SUPERMARKET AS THE GROCERY INDUSTRY LOOKS TO EMBRACE MORE DIGITAL TECHNOLOGY.

This will be a huge step for product producers as they will have a raft to new metrics they can access. Who is buying what, and when, in real time. This will have fantastic benefits and is expected to help streamline everything from price point to logistics and even production. Imagine being about to change the price of your product in every store in Australia with one push of a button.

So, what does that mean for you and me, the shopper. This development is likely to foster competition. If a brand observes that a competitor has lowered their product price, they can promptly adjust their pricing across Australia, in an instant.

Other ideas you may see include “Flash sales” where products go on sale for limited time, or “dynamic pricing” where prices change depending on time, so dinner time all the chickens may go on sale. Digital shelf labels could also display additional information, like new product, special price, QR codes can be implemented so you can scan ingredients and health information rather than trying to read the tiny print on the product packaging.

Imaging walking into your supermarket and your phone pings alerting you to all the products on sale, digital shelf talkers may have the ability to communicate with you while in store, not just anywhere in store but also isle by isle, you may be able to point your phone down an isle, and all the specials pop up on your phone.

Surely this can only be a good thing for consumers, information is power, and although the implementation of the digital technology may be high, longer term the benefits for product producers and retails will save them time and effort and money so the end consumer may not pay extra for this technology.

THE KEY FACTORS THE DEVELOPERS HAVE TAKEN ON BOARD

• For consumers, For shoppers who value speed, relevance and transparency.

• Information must be intuitive, regulatory-safe, and valuable.

• Making consumers comfortable crossing physical and digital boundaries seamlessly.

• In-store engagement must flow into personal mobile behavior without friction.

NEXT ISSUE WE TAKE A PEEK AT SMART TROLLIES, THESE TROLLIES CAN TALK WITH THE NEW SHELF TALKERS, STAY TUNED.

whip up cheer this christmas

scan for Christmas recipe inspo with Bulla Cream

Sea food, eat food

Aussie wild prawns have become an essential part of the modern Australian Christmas feast, bringing a fresh, coastal flavour that perfectly suits the summer season. Harvested from pristine waters off Australia’s coast except in chilly Tasmania, wild prawns are celebrated for their natural sweetness, firm texture and rich, oceanclean taste. Whether it’s king, tiger, or banana prawns piled high on a platter, they offer a festive brightness that feels unmistakably Australian.

What makes wild prawns especially fitting for Christmas is their versatility. They’re just as delicious served simply chilled with lemon wedges as they are grilled on the barbecue with garlic butter or tossed through a vibrant mango and avocado

Their striking colour and delicate flavour bring instant elegance to any table, from casual backyard gatherings to long, relaxed lunches by the beach.

Beyond taste, Aussie wild prawns carry a sense of tradition and celebration. Choosing Australian wild-caught prawns also supports local fishers and sustainable practices, ensuring this beloved holiday staple continues to shine at Christmas tables for years to come.

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.

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.

If you’re giving flowers for xmas check it if -

Is It Flown or Grown?

Australia’s cut-flower industry is shrinking fast, yet amidst the imports and closures a handful of local growers are still blooming.

In the leafy hills around Flowerdale, Victoria about 95 km north-east of Melbourne in the Shire of Murrindindi growers are doubling down to remain viable. At the Bloom into You Flower Farm in Flowerdale, the owners have invested in advanced glass-house infrastructure, climate-controlled tunnels, and state-of-theart picking & grading lines to deliver premium blooms throughout the year. Similarly, the family-owned Flowerdale Farm has upgraded irrigation systems and built chilled automation for harvesting its wide range of edible flowers and boutique cut stems. These upgrades are designed to close the cost-gap with imports and offer “now, local, premium” products.

Meanwhile, the national picture remains grim for the broader sector. Official data show that in Victoria, the gross value of cut flower production was just $111 million in 2021-22, while Victoria also accounted for 34 % of the nurseries and floriculture sector nationally. At the same time Australia imported more than $100 million worth of cut flowers in 202223 while exporting only about $9.3 million. Many Australian commercial cut-flower farms have closed over the past decade as labour costs rose and shelf-space was captured by cheaper year-round imports from countries such as Kenya, Colombia, Ecuador, Malaysia and China.

With most domestic producers gone or drastically scaled down, imported stems dominate the market especially standard varieties like roses, carnations and chrysanthemums. Imported roses account for a large share of the retail bunch market because local growers cannot yet reliably supply all year round and at the same cost.

Yet hope remains in differentiation. Flowerdale growers, for example, focus on niche and native varieties plus highend edible-flower lines long favoured by restaurants and florists. At Flowerdale Farm the range now includes 15+ edible flower varieties such as “Sapphire Buttons” (cornflowers) and “Pink Pirouette” (fuchsia) that command premium dollars. The investment in infrastructure in Flowerdale glasshouse, automation, refrigerated logistics shows how local growers are positioning themselves not just as cheaper alternatives, but as premium, locally-grown, flavour-rich and fresh.

THE TAKEAWAY FOR CONSUMERS?

Next time you pick up a bouquet ask: “Is it flown or grown?” Supporting growers from places like Flowerdale means fresher stems, more sustainable supply chains and a stronger future for Australia’s cut-flower heritage.

Large area - low pressure 9 to 14.5m diameter. Average flow rate 7LPM. Designed for domestic, commercial and rural application.

The Wobble-Tee, Clever Drop and RolaRain sprinklers all have removable filters for dam or river use. Multiple sprinklers can be run off one tap. UV stabilised for a long life in the harsh Australian sun.

Available from leading hardware stores and rural retailers.

Waters a LARGE area up to 15 metre diameter. Average flow rate of 10 LPM.

Waters a SMALL area up to 8 metre diameter. Average flow rate of 4 LPM. Purpose shaped base for roof cooling.

Sprinkler

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.

Christmas 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

See our mince pie recipe on page 32

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.

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 x

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.

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.

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.

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.

“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 desserts

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.

FRUIT MINCE SLICE WITH CRUMBLE TOP

INGREDIENTS

The fruit mince

330 gm mixed dried fruit 2 cups /12 oz approx

150 gm cranberries, dried 1 cup / 5.3 oz

135 gm currants 1 cup / 4.8oz

200 gm red cherries chopped | 7 oz

150 gm orange marmalade 5.3 oz

2 whole oranges zest

1 whole lemon zest

200 ml orange juice

50 ml lemon juice

1 large apple, grated 200 gm can have the skin on | 7oz

90 gm brown sugar 1/2 cup, 3.2oz

2 teaspoons cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon ginger

METHOD

1. Set the oven to 170 C / 340F

1/2 teaspoon pepper finely ground black or white or couple of grinds of fresh

100 gm butter chopped | 3.5 oz

Pastry

225 gm flour 1.5 cups | 7.9 oz

100 gm butter softened

50 gm fine sugar 1.7 oz

1 whole egg beaten

1/2 tsp vanilla

Crumble

90 gm brown sugar 1/2 cup | 3oz

90 gm butter

120 gm flour

1/2 teaspoon cinnamon

2. You will need a 25 x 18 cm rectangular tray (10x8 in) or a square 24 x 24 cm (10 x 10 in) x approx 4 cm deep. Line the bottom with baking paper to make thew slice easy to remove when cool.

3. Sometimes I begin this step the day before so that the fruit has time to cool.

4. Put all of the fruit mince ingredients including the apples into a medium pot and simmer gently stirring in the butter and jam so that it becomes shiny and sticky. This will take about 5-10 minutes. The mixture will be lightly bubbling. The liquid needs to be reduced and thickened. Set aside to cool. This can be transferred to another pot or bowl and put into the fridge to cool

To make the base

1. Put the softened butter (100 gm) in a mixer and beat/ mix/ until light, add the sugar and continue to mix until pale and light.

2. Add the egg and mix in well. Pour in the flour and mix until just combined. The dough will be soft and a bit sticky.

3. Tip the dough into the tray. Put some flour on your fingers and flatten the dough right to the edges of the tray till evenly spaced and flat. Chill in the fridge ( 1/2 an hour or till firm- you can also freeze for 15 minutes to speed this up)

4. Bake the base in a 170 C / blind ( that means without the filling), until just golden. Take out of the oven and set aside on a cake rack

Crumble mix

1. Put all the ingredients for the crumble into a mixer with the flat mixing paddle. Mix till well combined. The mixture should start to clump together in nice lumps that look like breadcrumbs. Stop mixing as soon as it is combined.

2. ***This can also be done with your fingertips. A crumble must be sticky and lumpy or it will be too dry.

3. Spread fruit mince onto the pastry base about 2 cm deep and then cover all over with the crumble mix.

4. Bake till the crumble on top is golden and crispy. ( Approximately 1/2 an hour). The base is already cooked so you just need to get that crumble cooked

5. The slice is great as it is but with a little time in the fridge it becomes firmer and easier to cut

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.

Christmas centrepiece, check out the visually spectacular, so much fun to make, helping with this, and so easy to prepare. can be filled fruits, colourful Christmas watermelon, mango, grapes, perhaps a for super sweet boost.

AUSTRALIAN GROWN CHERRIES THIS CHRISTMAS

Choose cherries with green stems attached. The colour of cherries will vary according to variety, however they should all appear plump with shiny skin. Avoid cherries that are soft and bruised or small and hard.

CHRISTMAS CHERRY LEMONADE

Quick TIPS for buying Cherries

INGREDIENTS

4 cups cherries 1 cup lemon juice 1/2 cup sugar 5 cups cold water

CHRISTMAS CHERRY LEMONADE

METHOD

Serves: 8

INGREDIENTS

4 cups cherries

1 cup lemon juice

1/2 cup sugar

5 cups cold water

METHOD

Combine cherries, lemon juice, sugar & water, blend ingredients together. Serve over ice, garnished with a cherry for a Cherry Lemonade perfect for Christmas Day.

CHERRY TEACAKE RECIPE pg 38 FEATURE

Combine cherries, lemon juice, sugar & water, blend ingredients together. Serve over ice, garnished with a cherry for a Cherry Lemonade perfect for Christmas Day.

The most luscious berry you’ll taste

Sweetest Batch®

Strawberries

Driscoll’s Sweetest Batch strawberries are something you must taste to believe. These bright crimson berries have a superior sweet flavour and aroma like no other. Grab a punnet of Sweetest Batch strawberries today. Now available at select supermarkets and green grocers.

Watermelon

The easiest way to keep the kids happy in Summer, just smash into a ripe juice watermelon and watch the kids devour it. A great way to keep kids hydrated.

Watermelon can also be used in a variety of ways, cubed watermelon is perfect for Summer salads, you can even make a watermelon salad, throw in cherries, mango, strawberries, blueberries, mmm delicious. Try cutting your watermelon into some fun shapes with a cookie cutter to add some fun to your dishes.

NOW IN SEASON

Mango

Beautiful and fresh this time of year, great from the fridge on a hot Summers Day. So versatile, you can cook it, include in salads, garnish, Blend it for exotic Summer drinks, and for Christmas you can make a delicious Mango Ham Glaze, plenty of recipes online.

Cherries

Cherry Christmas, can’t have Christmas without cherries. Just about any Christmas dish is made better with the inclusion of Cherries.Because they are only fresh this time of year they provide that new fresh taste of Summer. Again glazes are in, so find yourself a great cherry glaze recipe online.

A TASTE OF SUMMER

FOUR WAYS WITH MANGOES:

1. HEALTHY BREAKFAST

TOPPER:

Slice onto yoghurt, muesli or pancakes for a sweet start to your day.

2. SUMMERY DESSERT:

Serve a diced Calypso® Mango cheek with vanilla bean ice cream for the perfect taste of summer.

3. TANGY SALAD ADDITION:

Chop and scatter through a salad with roasted macadamias, spinach leaves and capsicum for a fresh flavour combination at dinner.

4. BARBEQUED DREAM:

Slip chunks of Calypso® Mango onto skewers with sweet chilli marinated prawns and throw onto the BBQ.

MORE SUMMER, MORE MANGO IDEAS:

SWEETEN YOUR SMOOTHIE:

Add a cup of chopped mango into your favourite smoothie to add a sweet summer flavour.

ICE BLOCK FUN:

Turn your Calypso® mangoes into ice blocks for a healthy and refreshing treat. Simply blend mango and banana with coconut milk or coconut water, transfer the mixture into a popsicle mould, freeze and enjoy on a scorching summers day.

“

The taste of summer is here!

”

MIX IT UP:

Add mango into your favourite recipes to give them a tropical twist this summer. Think salads, salsas, barbequed dishes and Acai bowls.

SLICE TO IMPRESS:

Serving Calypso® mangoes as a table or fruit platter centrepiece is a surefire way to impress a crowd this silly season. Get creative with your cutting techniques and slice your mango into a beautiful edible flower, or stick to the classics with the simple slice and dice technique.

It ’s Official - We’re It ’s Official - We’re Australia’s Favourite Tea! Australia’s Favourite Tea!

Nerada has been named Aus tralia ’s favourite Nerada has been named Australia ’s favourite tea across all three 2025 Cans tar Blue tea all three 2025 Canstar Blue categories: Tea Bags, Black Tea and Speciality categories: Tea Bags, Black Tea and Speciality Tea. Tea.

Find our award winning range in the tea aisle

Find award winning in the tea aisle

PORTUGUESE CHICKEN SKEWERS WITH SAUTE CHILLI CALYPSO® MANGO

PORTUGUESE CHICKEN SKEWERS WITH SAUTE CHILLI CALYPSO MANGO

PORTUGUESE CHICKEN SKEWERS WITH SAUTE CHILLI CALYPSO® MANGO

Preparation Time: 30 minutes Cook Time: 24 minutes Serves: 4 as a main

INGREDIENTS METHOD

Preparation Time: 30 minutes Cook Time: 24 minutes

Serves: 4 as a main INGREDIENTS

METHOD

INGREDIENTS

800g chicken thigh fillets, trimmed

2 tbs olive oil

800g chicken thigh fillets, trimmed

2 tbs Portuguese spice mix

2 tbs olive oil

¼ cup oregano leaves

2 tbs Portuguese spice mix

Saute Chilli Mango

¼ cup oregano leaves

1. Cut the chicken into 2cm pieces. Combine the oil and spice mix in a large bowl. Add the chicken and oregano. Stir to coat. Thread chicken onto 8 skewers. Cover and refrigerate while making the saute chilli mango.

METHOD

2 Calypso® Mangoes, peeled, diced

Saute Chilli Mango

1 cup white sugar

2 Calypso® Mangoes, peeled, diced

2 large limes, juiced

1 cup white sugar

¼ cup fish sauce

2 large limes, juiced

¼ cup water

¼ cup fish sauce

1 long red chilli, seeds in, finely chopped

¼ cup water

4 green shallots, thinly sliced

1 long red chilli, seeds in, finely chopped

4 green shallots, thinly sliced

2. Pour sugar into a non-stick frying pan. Place over medium-high heat, stirring occasionally until melted and deep golden colour. Remove from heat, add combined lime juice, fish sauce and water (be careful mixture may spit). Return to heat and cook, stirring over medium heat until the toffee dissolves and syrup is smooth. Bring to the boil, boil gently 5-8 minutes until syrup thickens, stir in the chilli. Add the mango and toss gently until mango well coated. Remove from the heat, scatter over the green shallots.

3. Preheat barbecue plate or grill over medium high heat until hot. Barbecue chicken skewers for 10 minutes, turning often until cooked through. Serve with saute chilli mango.

Serving suggestion

3. Preheat barbecue plate or grill over medium high heat until hot. Barbecue chicken skewers for 10 minutes, turning often until cooked through. Serve with saute chilli mango.

Delicious served over steamed long grain rice. Why you use Calypso® Mango for this recipe

Serving suggestion

Delicious served over steamed long grain rice.

• They have a smaller seed, so you have more fruit

Why you use Calypso® Mango for this recipe

• The fruit is firmer so the mango will slice easily and hold its shape when heated

• They have a smaller seed, so you have more fruit

• Best of all the fruit is fibre-free so you don’t get those “bits” stuck in your teeth.

• The fruit is firmer so the mango will slice easily and hold its shape when heated

• Best of all the fruit is fibre-free so you don’t get those “bits” stuck in your teeth.

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.

Mineral Clear Cream SPF 50 Pure Aloe Vera Gel

Non Greasy Sunscreen SPF 50+

Eucalyptus is a versatile and powerful natural antibacterial essential oil. Keep your home clean and fresh with Bosisto’s Eucalyptus Oil, Spray and Solution.

The Oil helps relieve symptoms of Cold & Flu and acts as an antiseptic for minor wounds. The Spray kills COVID-19, the Flu virus (Influenza H1N1) and 99.9% of germs, and the Solution is the ideal partner in laundry and floor cleaning.

(Oil/Spray: Always read the label and follow the directions for use.)

Australia will Host the World 10 World Butchers’ Challenge in 2028 th

Yes, you read correctly, there is a World Butchers’ Challenge. Butchers from around the world come together to showcase their unique skills, artistry, and cultural traditions.

Australia was recently confirmed as the host nation for the 2028 competition after a competitive bidding process. The event is sure to attract leading butchers from around the world. Having some of the, most experienced butchers in the one place will provide opportunities for collaborations, ideas, and opportunities.

The 2028 event will deliver wide-reaching benefits for the Australian meat industry, providing international exposure and showcasing exciting careers to the next generation.

Further details around the 2028 venue and dates, alongside entry information, team packs, and partnership opportunities, will be shared at the official launch of the 2028 World Butchers’ Challenge in early 2026.

Your baby’s smile is one of the best things in the world and keeping it healthy starts earlier than you might think. Strong, healthy baby teeth are essential for chewing food and learning to speak clearly. Baby teeth hold space for the adult teeth that grow underneath. If a baby tooth is lost too early due to decay, the surrounding teeth can shift, making it harder for adult teeth to fit in the mouth. Brushing baby teeth from the first time they appear, sets the foundation for lifelong oral hygiene and kids who learn to take care of their teeth from a young age are more likely to keep up those habits as adults.

START BEFORE TEETH ARRIVE WHEN THE FIRST TOOTH APPEARS

Even before your baby’s first tooth appears, you can begin building healthy habits. Gently wipe their gums, tongue, and inside cheeks once a day with a soft, damp cloth. This gets them used to having their mouth cleaned and helps remove milk residue.

As soon as that tiny tooth peeks through, it’s time to Use a small, baby-sized toothbrush with soft bristles From 18 months old, you can add a small smear of fluoride specifically for children, unless your dentist recommends earlier due to signs of decay or a higher risk of cavities. child’s teeth twice a day – the best time to do this is and last thing before bed.

to start brushing! bristles and just water. fluoride toothpaste recommends starting cavities. Brush your after breakfast

TEACHING GOOD HABITS

Let your child get involved as soon as they’re curious and can hold a toothbrush. But remember – they’ll need your help until they’re about eight or nine years old. A good rule of thumb: if they can tie their shoelaces and have earned their pen licence at school, they’re probably ready to brush well on their own (with a bit of supervision). Use a toothbrush that fits their mouth and make sure to brush all surfaces of all teeth – front, back, and the chewing tops – with gentle circular motions along the gum line.

MAKE BRUSHING FUN

Some days will be harder than others, but consistency is key. Try turning toothbrushing into a fun routine:

• PLAY their favourite song

• LET THEM PICK a toothbrush with a favourite character

• MAKE A FUN brushing game or use a sticker chart

• GET THE FAMILY INVOLVED - brushing together as a family builds connection and helps them learn through modelling.

WHEN SHOULD I START FLOSSING MY CHILD’S TEETH?

Once two or more teeth touch, toothbrush bristles can’t reach between them, so flossing becomes essential to remove food and plaque from those tight spaces and prevent cavities. It’s helpful to remember that brushing only removes 60% of food particles from teeth and you need to clean in between to remove the other 40%.

HOW TO FLOSS

1. Use soft dental floss or floss picks. These are a piece of floss on a holder which are often easier to manage

2. Gently slide the floss between the teeth and curve it around each tooth in a “C” shape, moving it up and down to clean both sides

3. Be gentle – children's gums may bleed a little at first but this will stop with regular flossing.

TRICK FOR WRIGGLY KIDS

TIPS FOR SUCCESS

1. Make it part of the daily routine –brushing twice a day, flossing once a day

2. Try flossing while they’re lying down or watching TV to make it easier

3. Let them take turns flossing with you to encourage independence and practice.

MOST KIDS DON’T HAVE THE COORDINATION TO FLOSS WELL UNTIL THEY’RE AROUND TEN YEARS OLD, SO THEY’LL NEED YOUR HELP AND SUPERVISION FOR A WHILE.

If your child struggles to keep their mouth open or bites the toothbrush, brush standing behind your child in front of a mirror. Children love watching themselves in a mirror and they can “help” while you do the real cleaning in a “your turn, my turn” game. Try brushing while they’re lying on the couch or on your lap as young children don’t need to clean teeth in a bathroom necessarily, particularly if they are wriggly or have additional needs.

Shop Smart

This 2025 Christmas

10 Tips to save money and give better

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.

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.

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.

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.