buy australian october 2014

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Australia's Greatest Devondale Recipe Competition is on! Does your recipe make the grade? See page 9 for all the details

Make everyday Australia Day

with a traditional Lamb Roast or try

out the Herb Crusted Rack of Lamb pg 25

Free c

opyPeters Ice Cream - health food of the nation. 6

Good bye Winter

Hello Spring

Satay Chicken Skewers pg 21

Lemon Delicious Slice pg 20

P A G E 2 w w w . b u y a u s m a g . c o m . a u

GLUTENFREE

Health & Nutrition

www.ORGRAN.comFor more information and delicious gluten free recipes visit:

BIG savings on Australia’s best gluten free pasta rangeORGRAN want to make sure products like our Rice & Corn Pasta range are available at everyday low prices to all gluten free Australians.

Why compromise on quality, texture and taste when the best gluten free pasta is made right here in Australia?

ORGRAN’S huge range of over 80 gluten free products is getting a fresh and delicious new look. In stores soon.

See in store for great new price.

• Pastas• Baking mixes • Breakfast cereals

• Crispibreads • Biscuits • Snacks

Pasta Price Drop and new packaging v2.indd 1 12/09/2014 8:44:41 AM

P A G E 3

C O N T E N T S

4 NEW PRODUCTS

8 FEATURE PRODUCTS

9 AUSTRALIA’S GREATEST RECIPE COMPETITION

11 NEWS

16 GREAT AUSTRALIAN BRANDSPeters Ice Cream

Bickford Cordial

19 RECIPESHomemade Baked Beans

Soft Breakfast TacosPopping Candy Hedgehog

Lemon Delicious SliceChicken Souvlaki

Satay Chicken SkewersCantonese Stir Fry Noodles

Oyster & Spring Onion Stir FryHome Made Pizza

Thomas Farm - Herb Crusted Rack of LambFamily Chef - Roast Pork

Cherry Cheesecake

28 HEALTHY LIVING

30 CLEAN LIVING

Disclaimer

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

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

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

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

Buy Australia has been a leading voice in the promotion of Australian Made brands for over 15 years.If you are keen to be part of this publication,

please contact us on the below numbers:Editorial enquiries – 03 9853 7665

Advertising enquiries – 03 8794 9797

What’s inside your October edition?

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

P A G E 4

N E W P R O D U C T S

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Peter s latest goodies for summer

DRUMSTICK New flavours launching this summer from Drumstick have been inspired by Aussie summer moments, with Honeycomb Heatwave and Rocky Road Trip!

FANDANGLES

Peters Fandangles is a new and exciting creamy treat that combines modern tastes with a nostalgic twist. Flavours such as Fairy Floss and Choc Shmallow, Toffee Whoopee Cookie and Caramel Popcorn.

FROSTY FRUITS This summer Peters Frosty Fruits is combining forces with Pineapple or Mango fruit juice and hydrating coconut water to deliver the ultimate summer refreshment!

Snack Brands

Snack Brands Australia is a 100% Australian owned and operated company, and owns some of Australia’s truly iconic snack food brands such as Thins, Samboy, CC’s, French Fries, Cheezels and more. Each of the brands have a truly unique Australian history and hold a special place in the hearts and minds of Aussie snackers.

In 2012 Snack Brands Australia launched the Natural Chip Company brand, which is now Australia’s fastest growing national Potato Chip brands.*

Natural Chip Company is completely natural, with nothing artificial, no added MSG and is now gluten free to appeal to a whole new generation of health-conscious shoppers.

* Australia Grocery & Convenience Aztec scan, brands in market for entire MAT to 10/8/14

Nature ’s Or ganics new produc ts coming soon

Earth Choice Kitchen Cleaner easily cuts through tough grease and dirt, lifting stubborn stains. The plant-based formula leaves your kitchen surfaces streak free and smelling citrus fresh. RRP: $4.49

Earth Choice Stone, Marble & Granite Cleaner is gentle for everyday use with a pH neutral formula, so it’s mild enough to care for all stone bench tops. The non-toxic natural formula gives surfaces a sparkling clean and streak free finish. RRP: $4.99

Earth Choice Cream Cleanser the plant and mineral based natural formula lifts dirt and removes stains without the use of harsh chemicals and without harsh scratching, RRP: $2.95

NEW PRODUCTSWhat’s new on your supermarket shelf?

T homas Chipman gets hot

Thomas Chipman® has introduced the Sweet Chilli Salsa Potato Chip with a rich spicy tomato flavour and gentle after-burn to the palate. Made from Australian grown potatoes, these moreish chips are sliced thick with the skins left on for added taste. Certified organic and certified 100% gluten free by Coeliac Australia. Available in 100g bags. RRP $3.19

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EN

TER YOUR FAVE

Devondale Colby slices, a creamy and mild cheese

that’s perfect for melting.

MGC0218 Jaffles Promotion Buy Aus Mag 275x205mm_V4.indd 1 29/08/14 2:54 PM

P A G E 7

N E W P R O D U C T S

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

Puf f-O ’s Fier y Twists – A hot new snack

Puff-O’s Fiery Twists could well be the hottest new snack in town - in more ways than one. The hot and spicy appeal of this new variety could extend well beyond consumers simply seeking a 100% gluten free alternative that is made from corn, with no preservatives and no artificial colours or flavours. RRP $1.65 per 90g pack.

McKenzie ’s launches 10 new produc ts

One of Australia’s oldest family-owned food manufacturers, Ward McKenzie’s (McKenzie’s) has added more than 10 new products to its portfolio of pantry staples, including gluten-free coconut flour and quinoa flour.

Its new Lentil Flour, Chickpea Flour, Corn Flour and Banana Flour are all “good sources of dietary fibre and protein, with the added benefit of being low in sugar” and will be available in selected independent supermarkets nationally.

McKenzie’s have also released their ready to roll Marzipan (made with 30 per cent almond), and crunchy Toasted Coconut Chips.

For more details go to www.buyausmag/facebook.

Gourmet Garden creates 5 0 new jobs as sales “rocket ”

The new Gourmet Garden lightly dried click-n-stack range will be stocked alongside the existing stir-in pastes in tubes in the fresh produce section. Ginger, Coriander, Parsley and Basil have an RRP of $3.99 each and Chilli is $4.99.

Australian food manufacturer Gourmet Garden has undergone a multi-million dollar expansion at its Sunshine Coast herb prepping facility following phenomenal consumer demand for its new lightly dried herbs and spices range, which launched in April 2014.

The herbs are washed, chopped and packed within 12 hours of harvesting, “capturing the essential oils for fresh flavour, colour and aroma without adding artificial flavours or preservatives”.

Cooper s Releases New Craf t Brew Kit

Beer lovers can now make their own small batch craft beers at home.

Coopers Brewery, the world’s largest producer of DIY beer concentrates, is releasing a new Craft Brew Kit which makes the equivalent of a single carton of beer at a time, together with new range of premium beer concentrates.

The Craft Brew Kit makes 8.5 litres of beer compared with 23 litres in Coopers’ traditional DIY beer kits, and includes its own thermometer, hydrometer, bottles and an instructional DVD. The kits are also smaller and simpler to handle and store while the fermenting process is underway.

The range includes an IPA and US-style Pale Ale, along with Dark and Amber Ales.

The Craft Brew Kits are available now for around $69.95.

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

O w ow ow ow ow!

Have you suffered the pain of a muscle cramp lately? Did you know studies have shown that magnesium helps muscles recover from cramping?

Staminade Lemon Lime Sports powder contains added magnesium. The powder tub is easy to use and makes up 15 x 600ml bottles of delicious electrolyte drink. Gluten & allergen free, fully recyclable (even the scoop), made in Australia by an Australian owned family.

If your store doesn’t stock Staminade lemon lime powder 585gr then ask them to, as you want to support Buy Australia too. Check out their website www.staminade.com.au

Devondale Mozzarel la S l ices

So you’ve mastered that cheese Jaffle, now it’s time to move into some new territory with your Devondale Cheese Slices.

Our creamy, stretchy Mozzarella cheese is now available as a natural cut cheese slice. Devondale Mozzarella Natural Cut Slices are easy to use so you can do soo much more. Why not try adding this cheesy goodness to your pizza, lasagne or pasta bake – simple!

Now you can add delicious Devondale Mozzarella cheese to your favourite dish without the mess or fuss and still enjoy that great Devondale Mozzarella taste.”

FEATURE PRODUCTS

Ja lna’s NE W pot set f rui t yoghour t

The team at Jalna, makers of Australia’s favourite pot set yoghourt, has launched Pure Yoghourt with Fruit range, with a real fruit layer below that traditional pot set yoghourt recipe that Australians love. Eat your way through Jalna Sweet & Creamy yoghourt to discover blueberries, raspberries, mango or passionfruit at the bottom of the pot, and with no added cane sugar or anything artificial, these little pots of purity make for a delicious treat.

It has taken the Jalna team more than two years of research, trialing and tasting to create a pure fruit yoghourt that is set naturally in the pot so it doesn’t need any artificial additives or preservatives. The result is a delicious, thick and creamy pure yoghourt, with a clean ingredient list that is testament to the years of hard work and dedication Jalna put into developing all of their products.Jalna’s new Pure Yoghourt with Fruit uses milk and real fruit from the Goulburn Valley and Far North Queensland farming regions, contains 600 million+ aBc probiotic cultures per pot and is a good source of calcium.

Jalna Pure Yoghurt with Fruit (RRP $2.79 for 200g) is available in Independent Supermarkets from September. For recipe ideas visit www.jalna.com.au

Go Natural the per fec t lunch box snack

Go Natural is an Australian family owned company dedicated to producing great tasting natural snacks using the best and most natural ingredients we can find.

Our new Go Natural Apricot Banana Popcorn Bars combine the fun of air popped corn with the goodness and taste of real fruit pieced and honey. Made without peanuts, these bars are the perfect school friendly lunch box snack. They are 99% fat free and have less than 100 calories per serve. www.gonatural.com.au

The 30g bars are available in a box of 6, with a recommended retail price of $5.29.

www.gonatural.com.au

Australia’s Greatest Recipe

competition

It can be anything from a family meal, or Australia’s greatest toastie snack.

To enter post your recipe on our FACEBOOK site www.buyausmag/facebook and include a photo of the recipe, we do need to see the Devondale Colby product used in the recipe clearly in

the picture and the Devondale Colby product must also be used in the text.

The more likes your recipe recieves the better chance it has of being crowned Australia’s Gratest Recipe.

Buy Australian Magazine is looking for Australia's Greatest Devondale Colby Cheese recipe!

The winning

recipe will be published in the

Australia Day edition

It’s the perfect time of year for warm, hearty food, which makes Devondale Colby Slices the perfect addition to your Jaffle. Colby cheese is ideal for melting and grilling so you can be certain you’ll get that

beautiful gooey, stretchy, yummy cheese every time. So whether you are making a simple ham and cheese Jaffle or something a little more fancy, if you love creamy flavour and luxurious texture from your cheese

then Devondale Colby Natural Cut Cheese Slices are the perfect choice.

Share your Greatest Colby cheese recipe with us and it could be featured in the Australia Day edition.

Back by popular demand, Thomas Chipman® Blue Corn Chips are now even more flavoursome. Made from natural blue corn with the addition

of quinoa, they taste absolutely delicious. But then, so too do the new Thomas Chipman Carrot & Flaxseed Corn Chips.

No wonder everyone loves Australia’s largest range of certified organic and gluten free chips, Thomas Chipman.

Give them a try and discover why.

CorN Chips poTATo Chips VegeTABle Chips www.chipman.com.au

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N E W S

IG A Communit y Chest produc ts

Buy and donate to your community

The IGA Signature range has been developed by sourcing Australian made where possible and benchmarking every product to ensure its quality. With an extensive range from tasty treats, snacks and meal options to household necessities and toiletries, the IGA Community Chest logo signifies that with every IGA Signature product sold 2 cents is donated to the IGA Community Chest.

WHAT’S NEWS

Sl im Nat ion e xpor t ing to region

Australia's leading liquid food beverage range Meal in a Bottle will soon be available in Dubai (UAE) and Malaysia. Zamykal Enterprises, the developer of Meal in a Bottle, has secured established customers in these markets with strong local distribution.

"It's a great win for a 100% Aussie owned and made company" says Aaron Zamykal, Managing Director & Founder of Meal in a Bottle.

"The growth in liquid food is exciting, along with the quality of Australian Made, Meal in a Bottle is filling a gap in the market and leading the category - a healthy liquid meal for the time poor consumer".

For more information on Meal in a Bottle visit www.mealinabottle.com.au

Help Dick donate $1 mil l ion

It is a little know fact that since 2013 Dick Smith Foods donates is profits to charity as well as supporting the Australian food industry.

In 2014 the Dick Smith Foods Foundation has pledged to give at least $1 million to charity via the DICK SMITH FOODS FOUNDATION.

Supporters of the charity can vote for where the money is spent. All you need to do to be a supporter is buy a Dick Smith product in IGA.

Each half of the year will see 2 x $50,000, 5 x $20,000 and 30 x $10,000 donations shared between thirty-seven charities, based on the number of votes received. In total, 74 charities will share in $1,000,000 by the end of the year.

The first vote to give away $500,000 saw nearly 15,000 votes received with 161 charities were nominated and received votes.

The first placed charity, Top Blokes Foundation, received 1,765 votes.

Voting has now commenced for charities to share in the next $500,000 donation with 37 different charities that can be nominated.

Further details available at www.dicksmithfoods.com.au/charity-breakthrough.

A little pot of purityAustralian Family Owned

IT’S BERRY, BERRY, BERRY SURPRISINGIT’S BERRY, BERRY, BERRY SURPRISING

We all enjoy surprises. And Jalna Pure Yoghourt and Fruit is ful l of surprises. For a start i t ’s made with Sweet and Creamy Greek Yoghourt on top of a layer of del icious fruit - with no added cane sugar.

In fact nothing art i f ical at al l . And l ike al l our yoghourts they ’re crafted the tradit ional pot-set way with al l natural ingredients and milk from our Goulburn Val ley farms. Jalna Pure Yoghourt and Fruit.

Avai lable at your local supermarket. It ’s berr y, berr y, berr y surpris ing.

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N E W S

CHOICE info on food produc ts must st ay

With some food companies having big appetites for reducing the size of products without reducing the price, CHOICE is calling on policy makers not to remove vital information that allows consumers to be able to quickly see the quantity of a product on the front of food packaging.

CHOICE’s call comes in response to a proposal by the Australian Food and Grocery Council (AFGC) to remove the requirement for Australian packaged food products to display quantity information on the front of pack.

Choice said quantity statements allow consumers to quickly see what they’re paying for, such as 1.25 litres of lemonade or 220 grams of chocolate.

Last year Cadbury was caught out promoting 10% more joy when they increased their 200 gram block to 220 grams, even though it was originally a much more joyful 250 grams.

Choice said it was concerned the industry proposal to hide the quantity information on the back of pack is particularly concerning.

New research released by CHOICE today shows nearly three quarters of Australian consumers want to continue to see how much they’re getting on the front of packages. The national survey of over 3000 adults found 74 per cent considered it important that quantity information is shown on the front label.

Currently Australian weights and measure laws, and an international recommendation that Australia has signed on to, require that quantity statements are located on the front label of packages, where it is easy for consumers to notice, read and compare figures.

Do you think it is important to see what you are buying?

Email your thoughts to [email protected]

Do you think it is important to

see what you are buying?

A little pot of purityAustralian Family Owned

IT’S BERRY, BERRY, BERRY SURPRISINGIT’S BERRY, BERRY, BERRY SURPRISING

We all enjoy surprises. And Jalna Pure Yoghourt and Fruit is ful l of surprises. For a start i t ’s made with Sweet and Creamy Greek Yoghourt on top of a layer of del icious fruit - with no added cane sugar.

In fact nothing art i f ical at al l . And l ike al l our yoghourts they ’re crafted the tradit ional pot-set way with al l natural ingredients and milk from our Goulburn Val ley farms. Jalna Pure Yoghourt and Fruit.

Avai lable at your local supermarket. It ’s berr y, berr y, berr y surpris ing.

8693_JalnaAd_BuyAustralian_275x205_F.indd 1 3/09/14 10:40 AM

Austral ian Made Winner s

Fine Food Australia is the country’s largest and most relevant food and hospitality event, showcasing everything from specialty and bulk foods, beverages, cooking and hospitality equipment and machinery, to bakery products, coffee and emerging food trends.

The business benefits of attending include one on one sessions with industry leaders, educational master classes,

demonstrations, and competitions throughout, as well as the opportunity to build relationships, drive business,

and be inspired about the industry.

Opposite are some of the Fine Food Australian made winners.

Catherine Sekulovski from Australian Made Campaign (Media & Communications Officer) with Angus Borthwick from Borthwick Food Group, Director.

N E W S

BORTHWICK FOOD GROUP COCKTAIL ANGUS BURGER KIT

The Cocktail Angus Burger Kit is Australian owned and manufactured by Borthwick Food Group.

The DIY kit contains 20 mouth-watering cocktail Angus beef burgers, matching brioche buns, tomato relish and bamboo skewers.

Proudly created, owned and distributed by Borthwick Food Group; this product contains no additives, preservatives, is 100% natural sold as both retail/food service.

DAYLESFORD AND HEPBURN MINERAL SPRING TONIC WATER

Touted by the makers as quite possibly the only organic tonic in the world, they spent many months crafting what they believe is one of the best tonic waters available.

Pure natural spring water provides the base and is the key ingredient in creating what is a very balanced tonic.

Daylesford and Hepburn searched the world for individual citrus botanicals, and sourced natural cinchona bark from to extract quinine, essential in delivering the tonic’s trademark light bitterness.

EUROSTORE NEHA ICE CREAM

Part of Neha Sen's range of Australian made Indian Inspired food products from Victoria, the Neha ice creams are rich and creamy with a delicious blend of indian spices that make this range unique.

Neha's branding of all of her products is vibrant and fresh, beautifully reflecting the colours and patterns of her homeland and her love of Australia's diverse food cultures. In addition to this win, Neha's Indian inspired range of ice creams were all recently awarded medals at the Royal Melbourne Fine Food Awards 2014. The delicious combination of Coconut Lemon Myrtle and Macadamia took out the gold after almost perfect scores from the judges.

Spiced Orange Chocolate, Mango Honey Lassi, Cardamom and Fresh Ginger and Lime where not far behind, all being awarded silver.

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1907

PETERS ICE CREAM WAS

BORN

Founded by Fred Peters in Manly,

Sydney. The original factory was very

small scale to say the least, taking form in a disused

shed.

1923

THE HEALTH FOOD OF A

NATION

The year that the famous Peters'

slogan was coined- a catchphrase which would be used for over 50

years.

1938

LEGEND MEETS LEGEND

A perfect match - cricketing great Sir Donald Bradman teams up with

Peters Ice Cream, needless to say

there were smiles all round..

1963

THE ORIGINAL AUSTRALIAN

CONE

Created in 1963, now over 73 million Peters Drumsticks

are eaten each year by Aussies. Making

it an Aussie favourite for young

and old.

1970’s

POP-CULTURE ICONS FROZEN

IN TIME

From the 1970's onwards Peters has produced a variety

of novelty lines linked with popular movies, television shows and even music groups.

2000

TOTALLY JAWSOME

There is no match for a superhuman

hunger like Maxibon! When this man-sized snack hit our shores in 2000

it begged the question, “are you a

licker or a biter?”

2008

MO LA LA

Enter Skinny Cow. The ice cream sensation

from the United States finally hit our shores

and proved that being low in fat and calories doesn't mean skimping

on taste. YUM!

2009

PETERS ICE CREAM GOES

GOURMET

Introducing Connoisseur

Gourmet Ice Cream, a brand adored by

Australians, making it the number one

premium tub in supermarkets.

2013

THE THRILL OF THE TASTE

Connoisseur set a new benchmark for indulgent ice cream

sticks with the launch of five new flavours all

crasted from the finest ingredients.

2014

A TWIST ON THE FAMILIAR

Combining modern tastes with a nostalgic twist, a new brand for the family

makes it’s way to the freezer. Introducing

Fandangles, with flavours such as Fairy Floss and Caramel Popcorn – it’s sure to get the family

excited!

PETERS ICE CREAM

It wouldn’t be Summer in Australia without seeing those fantastic Peters ice cream ads on TV or opening your fridge for some ice cream for dessert.

When Buy Australian magazine first considered brands that we would love to see showcased in our “Great Australian Brands” feature series Peters was among the first.

Peters is an iconic brand for generations that has transcend eras, evolving with the times.

They have introduced new brands and flavours to keep pace with market trends while keeping their tried and true performers - who can ever forget the DRUMSTICK that is a true piece of Australiana culture.

Peters is the largest ice cream manufacturer in Australia employing 450-500 employees with a world class single site manufacturing facility located at Mulgrave, Victoria.

Product and flavour innovation is developed locally with Australian dairy taking in latest global and local trends and transforming them to cater to the Australian palate.

This requires 11 manufacturing lines to produce an array of ice cream product formats including cones, tubs, sticks and more.

Over the last few years, Peters has launched a number of exciting initiatives including the relaunch of the 1980’s classic KISS Thunderbolt Ice Block to coincide with the 40th anniversary tour, the launch of a new and exciting Lollybag flavour under the much loved Peters Original brand and the recent 50th anniversary celebrations of the summer classic, DRUMSTICK.

This summer, Peters ice cream is proud to be releasing a new collection of decadent CONNOISSEUR tubs ‘The empire collection’, four unique flavour combinations inspired by four historical

Peters - delivering quality icecream for Australians since 1907

characters, each of whom had a connection to the very origins of ice cream.

Following up the hugely successful launch of the Connoisseur stick range from last summer, CONNOISSEUR is also looking at extending its stick range with a new flavour - Cuban Mocha. Continuing to deliver on its promise of using the highest quality inclusions from the most exotic of locations, CONNOISSEUR has sourced the Arabica coffee beans from Cuba to create the ultimate ice cream indulgence.

Peters will also be introducing FANDANGLES , a new family friendly brand that combines modern tastes with a nostalgic twist with flavours such as Choc Shmallow, Fairy Floss, Caramel Popcorn and Toffee Whoopi Cookie.

Leveraging the popular craze of the Coconut Water trend internationally and domestically, FROSTY FRUITS is bringing to the freezer a new coconut water range.

New flavours from DRUMSTICK inspired by Aussie summer moments reflect the rituals and experiences of an Aussie summer in the sun with Honeycomb Heatwave and Rocky Road Trip.

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

1907

PETERS ICE CREAM WAS

BORN

Founded by Fred Peters in Manly,

Sydney. The original factory was very

small scale to say the least, taking form in a disused

shed.

1923

THE HEALTH FOOD OF A

NATION

The year that the famous Peters'

slogan was coined- a catchphrase which would be used for over 50

years.

1938

LEGEND MEETS LEGEND

A perfect match - cricketing great Sir Donald Bradman teams up with

Peters Ice Cream, needless to say

there were smiles all round..

1963

THE ORIGINAL AUSTRALIAN

CONE

Created in 1963, now over 73 million Peters Drumsticks

are eaten each year by Aussies. Making

it an Aussie favourite for young

and old.

1970’s

POP-CULTURE ICONS FROZEN

IN TIME

From the 1970's onwards Peters has produced a variety

of novelty lines linked with popular movies, television shows and even music groups.

2000

TOTALLY JAWSOME

There is no match for a superhuman

hunger like Maxibon! When this man-sized snack hit our shores in 2000

it begged the question, “are you a

licker or a biter?”

2008

MO LA LA

Enter Skinny Cow. The ice cream sensation

from the United States finally hit our shores

and proved that being low in fat and calories doesn't mean skimping

on taste. YUM!

2009

PETERS ICE CREAM GOES

GOURMET

Introducing Connoisseur

Gourmet Ice Cream, a brand adored by

Australians, making it the number one

premium tub in supermarkets.

2013

THE THRILL OF THE TASTE

Connoisseur set a new benchmark for indulgent ice cream

sticks with the launch of five new flavours all

crasted from the finest ingredients.

2014

A TWIST ON THE FAMILIAR

Combining modern tastes with a nostalgic twist, a new brand for the family

makes it’s way to the freezer. Introducing

Fandangles, with flavours such as Fairy Floss and Caramel Popcorn – it’s sure to get the family

excited!

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

Bick fords Cordials

With a proud tradition of premium quality, Bickford’s is considered one of Australia’s oldest and most treasured brands in particular Iconic Lime Cordial.

Founded by William Bickford in 1840 his wife Anne-Margaret’s signature still features on all Bickford’s packaging as a stamp of authenticity as well as a proud reminder of the family roots.

The first cordials were produced in 1870, made to ward off ailments such as scurvy, the popular cordial range achieved recognition, winning awards at home as well as at international exhibitions in Great Britain and France.

Bickford’s current owners, the Kotses Family, bought the business in 1990 heralding a new era in innovation and range expansion while keeping a firm grip on the traditions and reputation that makes Bickford’s a must have brand in every home.

Another Bickford’s favourite, the Old Style Soda range, was re-developed in and the recent launch of Vita Chiahh, which combines premium fruit juice and chia seeds, well known for their beneficial nutritional properties, is the latest innovation to hit the shelves. Available in three exotic flavours, Vita Chiahh provides a delicious, pocket sized bottle of goodness.

Meanwhile, Bickford’s juices have continued to grow sales nationally with new additions planned including an Organic range.

To find out more about what’s happening, follow Bickford’s on Facebook or visit the website.


R E C I P E S

Ingredients

300g mixed dried beans (such as haricot or navy, borlotti & cannellini)1 smoked hock (about 900g), skin and fat removed2 teaspoons olive oil1 onion, finely chopped1 garlic clove, crushed800g can diced tomatoes1 tablespoon Worcestershire sauce1 tablespoon pure maple syrup2 teaspoons Dijon mustardSalt & freshly ground pepperCrusty toast & wilted spinach, to serve

Method 1. Place the beans in a bowl.

Cover with cold water. Soak overnight. Drain.

Ingredients

2 vine-ripened tomatoes, seeds removed, finely chopped1 red chilli, seeds removed, finely chopped1/4 cup sliced coriander leaves1 tablespoon olive oil4-6 drops Tabasco sauce (optional)4 white-flour tortillas8 eggs, lightly beaten1/4 cup (60ml) pure (thin) cream

Method 1. Add salsa, combine tomato,

chilli, half the coriander and 2 teaspoons of oil.

2. Wrap the stacked tortillas in paper towel, place on a plate and microwave on

Homemade Baked Beans

Sof t Break fast Tacos

2. Place beans and ham hock in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 30 minutes. Remove ham hock. Drain beans, reserving 1/2 cup of the cooking liquid.

3. In the same saucepan, heat oil and cook onion and garlic for 3 minutes until soft. Add tomatoes, reserved liquid, Worcestershire sauce, maple syrup and mustard.

4. Cut meat from ham hock and finely shred. Add to pan with beans. Simmer for a further 30 minutes until thick and beans are tender. Season with salt and freshly ground pepper.

Serve the baked beans with crusty toast and wilted spinach.

high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions.

3. Lightly whisk the eggs with the cream and remaining coriander. Season.

4. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set. Remove from the heat.

5. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.

BREAKFAST

P A G E 2 0 w w w . b u y a u s m a g . c o m . a u

R E C I P E S

Recipe Rating: Mix and Refrigerate, Easy Prep Time: 15 minutes Refrige Time: 40 minutes Makes: 16 squares or 12 fingers

Ingredients

250gCopha 4 Tblsp Cocoa Powder 80gCastor Sugar 1 TblspCoffee 250g Shortbread biscuits, roughly chopped 50g Red Jelly Lollies, choppedTopping30gCopha 125g Milk chocolate bits50g Popping candy pieces

Method (Melt n Mix)1. Line the base and sides of 30

x 15cm slab tin with baking paper.

2. Combine the cocoa powder and castor sugar in a large bowl and mix well.

3. Melt the Copha in a small saucepan over low heat. Pour the melted Copha into the bowl and mix with the cocoa powder and sugar.

Popping Candy Hedgehog

4. Stir in the rum and beaten egg.

5. Fold through the biscuitpieces and lollies. Mix together until well combined.

6. Press hedgehog mixture into the lined slab tin.

6. Melt together the remaining Copha and chocolate in a bowl. Microwave on 50% power for 1 minute. Stir until well combined.

8. Spread the topping mixture over the hedgehog evenly, sprinkle with poppy candy pieces and allow hedgehog to set.

9. Refrigerate for several hours, slicing into squares or fingers with a warm wet knife.

10. Serve as required.

Notes

1. Hedgehogs maybe stored in an airtight container for up to 1 month.

2. Hedgehogs are delicious with walnuts or M&Ms added to the mixture.

3. If you are gluten intolerant, replace shortbread biscuits with rice cookies or popcorn.

LUNCH BOX SNAX FOR HUNGRY KIDS

Ingredients

150g unsalted butter, chopped1/2 teaspoon vanilla extract1/3 cup caster sugar1 tablespoon cornflour1 1/3 cups plain flourIcing sugar mixture, to serveLemon topping4 eggs1 teaspoon finely grated lemon rind1/3 cup plain flour1 1/3 cups caster sugar2/3 cup lemon juice

Method 1. Preheat oven to

180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line with baking paper, allowing a 2cm overhang on all sides.

Lemon Del ic ious Sl ice

2. Place butter in a large microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute or until melted. Set aside to cool. Stir in vanilla and sugar. Sift flours over butter mixture. Using a wooden spoon, stir until a soft dough forms. Transfer to prepared pan. Press into pan. Bake for 15 to 20 minutes or until golden. Remove from oven. Set aside to cool.

3. Make topping. Whisk eggs, lemon rind, flour and sugar together until smooth. Add lemon juice. Whisk to combine. Pour over base. Bake for 15 minutes or until just set. Cool completely in pan. Dust with icing sugar. Cut into pieces. Serve.


R E C I P E S

Ingredients

3 teaspoons red wine vinegar1 tablespoon lemon juice1-2 tablespoons chopped fresh oregano1 tablespoon chopped fresh thyme1/4 cup (60ml) extra virgin olive oil4 small (170g each) chicken breast fillets2 tomatoes, cut into thin wedges1 small red onion, cut into thin wedges1/4 cup (40g) pitted kalamata olives 100g feta, crumbled1/4 cup flat-leaf parsley leaves4 pita bread rounds, warmedTzatziki, to serve

Ingredients

20 small bamboo skewers20 (about 800g) chicken tenderloins, fat and sinew trimmed90g (1/3 cup) smooth peanut butter125ml (1/2 cup) Campbell's Real Stock Chicken1 tablespoon soy sauce1 tablespoon fresh lemon juice1 tablespoon olive oil

Method 1. Soak skewers in cold water

for 30 minutes. Drain.2. Thread 1 chicken tenderloin

lengthways onto each skewer, making sure the tenderloins are flat. Place in a large non-aluminium dish.

3. Whisk the peanut butter, stock, soy sauce and lemon juice together. Spoon 1/2 the peanut sauce over the skewers and turn the skewers to coat the chicken

Chicken Souvlak i

Sat ay Chicken Skewer s

Method 1. Mix the vinegar, lemon

juice, oregano, and thyme in a bowl. Season. Slowly whisk in the oil. Place chicken in a bowl with most of the dressing, reserving 2 tablespoons for the salad.

2. Heat a chargrill pan or non-stick frypan over medium-high heat. Cook the chicken for 3-4 minutes each side until golden and cooked through. Place on a plate and rest, loosely covered with foil.

3. Meanwhile, toss the tomato, onion, olives, feta, parsley and remaining dressing in a bowl. Slice the chicken thickly and add to salad, then toss gently to combine.

4. Spread pita bread with tzatziki, then serve with souvlaki and extra tzatziki.

with the sauce. Cover with plastic wrap and place in the fridge overnight to marinate.

4. Place remaining peanut sauce in a small saucepan and bring to the boil over high heat. Simmer, uncovered, stirring, for 1 minute or until the sauce thickens slightly. Place in a small serving bowl, cover with plastic wrap and keep in the fridge until required.

5. Heat the oil in a large non-stick frying pan over medium-high heat. Add 1/2 the chicken skewers and cook for 3-4 minutes each side or until light golden and cooked through.

Transfer to a serving plate and cover loosely with foil to keep warm. Repeat with the remaining chicken skewers. Serve accompanied by the peanut sauce.

DINNER - CHICKEN


Ingredients

250g Oyster & Spring Onion Sauce450g Taings Fresh Hokkien noodles*200g chicken fillet, thinly sliced100g button mushroom, thinly sliced1 medium carrot, thinly sliced1 tablespoon of vegetable oil2 fresh coriander leaves, roughly chopped

Method 1. Heat oil in frying pan or

wok.2. Add chicken and stir-fry for

1 minute.3. Add vegetables stir-fry for

another 1 minute.4. Add loosen Taings Fresh

Hokkien noodles* and stir-fry until soften.

5. Add sauce and stir

Ingredients

250g Sweet & Sour Sauce450g Taings Fresh Thai noodles*200g chicken fillet, thinly sliced200g raw prawns, peeled100g capsicum, thinly sliced2 tablespoon of vegetable oil2 fresh coriander leaves, roughly chopped

O yster & Spr ing Onion St ir Fr y

Cantonese St ir Fr y Noodles

Method 1. Heat oil in frying pan or

wok.2. Add chicken and stir-fry for

1 minute.3. Add prawn and vegetables

and stir-fry for another 1 minute.

4. Add Taings Fresh Hokkien noodles* and stir-fry until soften.

5. Add sauce and stir until heated through.

Garnish with coriander. Serve immediately.

quick & easy

$/kgBest BeforeNT/WTTotal Price

100% Australian Beef

BEEF RIBSthomasfarms.com.au

with Hickory

J003115_ThomasFarms_Beef_Ribs_FAR.indd 1

2/07/2014 1:04 pm

$/kg

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BBQ

PAN FRY

GOURMET

ANGUS BURGERS

thomasfarms.com.au


Certif ed Angus

J003120_ThomasFarms_Gour_Angus_Burgers_FA.indd 1

8/07/2014 5:12 pm

$/kg

Best Before

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BBQ

PAN FRY

with Shiraz & Cracked PepperGOURMET

ANGUS SAUSAGES

thomasfarms.com.au


Certif ed Angus

J003119_ThomasFarms_Gour_Angus_Sausages_FA.indd 1

8/07/2014 5:27 pm

$/kg

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100% Australian LambGluten FreeLAMB SOUVLAKIthomasfarms.com.au

J003116_ThomasFarms_Souvlaki_FA.indd 1

26/06/2014 9:08 am

100% Australian BeefCertif ed Angus

$/kg

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with Cracked Pepper & Caramelised Onion

BUTTERFLIEDANGUS RUMP

thomasfarms.com.au

J003118_ThomasFarms_Butterflied_Angus_Rump_FA.indd 1 8/07/2014 5:31 pm

$/kg

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with Rosemary, Lime and MintBUTTERFLIED

LAMB LEG

thomasfarms.com.au

100% Australian Lamb

Ideal for BBQ

J003105_ThomasFarms_Butterflied_Lamb_Leg_Rosemary_FA.indd 1

25/06/2014 4:12 pm

$/kg

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with Dijon Mustard & Herbs

LAMB LEG MINI ROAST

thomasfarms.com.au


J003110_ThomasFarms_Lamb_Mini_Roast_FAR.indd 1 1/07/2014 1:56 pm

100% Australian LambIdeal for BBQ

Greek Style

$/kg

Best BeforeNT/WT

Total Price

with Lemon, Garlic and Oregano

BUTTERFLIEDLAMB LEGthomasfarms.com.au

J003104_ThomasFarms_Butterflied_Lamb_Leg_Greek_FA.indd 1

25/06/2014 4:16 pm

$/kgBest BeforeNT/WTTotal Price


BEEF RIBSthomasfarms.com.au

with Hickory

J003115_ThomasFarms_Beef_Ribs_FAR.indd 1

2/07/2014 1:04 pm

$/kg

Best Before

NT/WT

Total Price

BBQ

PAN FRY

GOURMET

ANGUS BURGERS

thomasfarms.com.au


Certif ed Angus

J003120_ThomasFarms_Gour_Angus_Burgers_FA.indd 1

8/07/2014 5:12 pm

$/kg

Best Before

NT/WT

Total Price

BBQ

PAN FRY

with Shiraz & Cracked PepperGOURMET

ANGUS SAUSAGES

thomasfarms.com.au


Certif ed Angus

J003119_ThomasFarms_Gour_Angus_Sausages_FA.indd 1

8/07/2014 5:27 pm

$/kg

Best BeforeNT/WT

Total Price

100% Australian LambGluten FreeLAMB SOUVLAKIthomasfarms.com.au

J003116_ThomasFarms_Souvlaki_FA.indd 1

26/06/2014 9:08 am

100% Australian BeefCertif ed Angus

$/kg

Best Before

NT/WT

Total Price

with Cracked Pepper & Caramelised Onion

BUTTERFLIEDANGUS RUMP

thomasfarms.com.au

J003118_ThomasFarms_Butterflied_Angus_Rump_FA.indd 1 8/07/2014 5:31 pm

$/kg

Best Before

NT/WT

Total Price

with Rosemary, Lime and MintBUTTERFLIED

LAMB LEG

thomasfarms.com.au


Ideal for BBQ

J003105_ThomasFarms_Butterflied_Lamb_Leg_Rosemary_FA.indd 1

25/06/2014 4:12 pm

$/kg

Best Before

NT/WT

Total Price

with Dijon Mustard & Herbs

LAMB LEG MINI ROAST

thomasfarms.com.au


J003110_ThomasFarms_Lamb_Mini_Roast_FAR.indd 1 1/07/2014 1:56 pm

100% Australian LambIdeal for BBQ

Greek Style

$/kg

Best BeforeNT/WT

Total Price

with Lemon, Garlic and Oregano

BUTTERFLIEDLAMB LEGthomasfarms.com.au

J003104_ThomasFarms_Butterflied_Lamb_Leg_Greek_FA.indd 1

25/06/2014 4:16 pm


R E C I P E S

Ingredients

1 1/3 cups lukewarm water (43° to 46°c)1 sachet (7g) dry yeast3 cups plain flour, plus extra for dusting1 teaspoon fine sea salt1 tablespoon olive oilPreferred toppings such as prawns, ham, olives, anchovies, pineapple etc1 tablespoon extra virgin olive oil250g mozzarella, grated (2 1/3 cups)1/2 cup small fresh basil leaves

Home Made Pizza

Method

1. To make the pizza dough, in a small bowl or a 2-cup measuring cup, whisk the warm water and yeast to blend. Set aside for about 5 mins or until the yeast is fully dissolved.

2. You can make the dough by hand or my choice is Lion Pizza Base mix – made in Australia by Anchor foods with everything you need including the base sauces. Ask for it at your IGA.

3. Meanwhile, position 1 rack in the lower third of the

oven and set a pizza stone or oven tray on the rack. Preheat the oven to 260°C or 240°C fan.

4. To make the pizzas, in a medium bowl, toss the ingredients and oil to coat. Using oven mitts, remove stone or tray from the oven and set it on a heatproof surface. Stretch 1 dough ball out to about a 28cm x 24cm oval and lay the dough over the stone or tray

5. Quickly spread about 3 tablespoons SPC tomato

paste evenly over the dough. Arrange one-quarter of the prawn mixture, pineapple and mozzarella evenly over the pizza.

6. Using oven mitts, return the stone or tray to the oven and bake for about 10 mins, or until the crust is crisp and golden brown.Cool for 5 mins. Sprinkle over one-quarter of the basil leaves. Using a pizza cutter, cut the pizza into wedges and serve.

DINNER

Ingredients

Racks of Thomas Farms lamb to make 2 x two-bone portions (one rack = 2 portions) Herb seasoning – equal amounts of rosemary, thyme, sage, oregano, salt, pepper and Colman’s Dry Mustard.Baste - Dijon Mustard, honey and a touch of balsamic vinegarHerb crust – fresh bread crumbs, finely chopped parsley, thyme, finely chopped zest of lemon andfinely chopped garlic

Herb Crusted Rack of Lamb

Method

1. Denude the lamb rack (trim all the fat off the bones0 completely

2. Season with the herb and dry mustard mix.

3. Sauté the herb-covered rack in a sauté pan with olive oil at high heat for 3 mins on each side to sear the herbs to the Lamb and remove from the heat and allow it to cool down.

4. Once the rack of lamb reaches room temperature, the rack is then brushed with the baste mixture

5. The top of the rack of is then rolled and pressed into the crust mixture.

6. The fully-coated Crusted Rack of Lamb is then placed on a sheet pan (crust side up) and roasted in the oven at 260°C for 8 minutes

7. Remove the cooked rack of lamb from the oven and let rest for 10 minutes.

8. Cut into double chops – 2 x two-bone portions – and serve

Cooking Time: 1 hour

Ingredients

1kg boned rolled leg of pork1 tablespoon olive oil2 teaspoons salt flakesseasonal vegetables2 small bulbs fennel4 small parsnips8 baby carrotsnew potatoes2 teaspoon oilzest of 1 lemon1 tsp ground cumin2 cups pork gravy

Method 1. Place pork loin on a wire

rack over the sink.2. Pour over boiling water to

scald the pork skin – this will help the skin crisp up into crunchy crackling. Pat rind thoroughly dry with kitchen

Family Chef – Roast Pork

paper and place pork, uncovered, in refrigerator for two hours.

3. Preheat oven to 220°C. Rub skin with oil and sea salt. Place pork onto a rack in a large greased baking dish. Roast for 30 minutes.

4. Place the vegetables into an ovenproof dish. Drizzle over the oil, and sprinkle with lemon zest and cumin to coat.

5. Reduce oven heat to 180°C. Add the vegetables, and cook pork and vegetables for 60 minutes. Transfer pork and vegetables to a carving plate. Stand for 10 minutes.

6. Remove string from pork, slice, and serve with roasted vegetables and gravy.

OUR RANGE JUST GOT PORKIER

The trusted brand you’ve known for quality, freshness and taste has extended to a succulent range of convenient cuts that are certain to satisfy the whole family. Together with our renown roasts and marinated options, the Family Chef range has never been porkier!

Be inspired at familychef.com.au

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R E C I P E S

DESSERT

Ingredients

Base1 Sachet (170g) Lion Biscuit Base Mix4 tbsp (80g) of butter, melted4x10cm flan tinsFiling250g cream cheese, room temperature¾ cup caster sugar1 tsp vanilla essence1 tsp finely grated lemon zest2 tsp lemon juice½ tsp powdered gelatine300ml thickened creamMorello cherries in syrup to serve

Cherr y Cheesecake

Method

1. Mix together melted butter and contents of one Lion Biscuit Base Mix sachet in a medium sized mixing bowl.

2. Press biscuit mixture over the base of four 10cm flan tins to make a firm crust.

3. Refrigerate for 1 hour or until base is set.

4. Beat together cream cheese and sugar. Add vanilla, lemon juice, zest and gelatine and beat until smooth and creamy.

5. Whip cream to stiff peaks, mix ¼ of the cream through the cream cheese mixture. Add remaining cream and fold through.

6. Top bases with cream cheese filling and refrigerate for 3 hours or until filling is set. To easily remove from the tin, run a hot knife around the edge of the filling before releasing from the tin. Serve topped with cherries in syrup.

Tip

To thicken cherry syrup place into a small saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for 5 minutes or until a thick syrup consistency is reached. Allow to cool.

Deliciously YummyOUR RANGE JUST GOT

PORKIER

The trusted brand you’ve known for quality, freshness and taste has extended to a succulent range of convenient cuts that are certain to satisfy the whole family. Together with our renown roasts and marinated options, the Family Chef range has never been porkier!

Be inspired at familychef.com.au

RIV 0017_MetcashExpo_Ad_A5L.indd 1 7/05/14 3:28 PM

P A G E 2 8

HEALTHY LIVING

w w w . b u y a u s m a g . c o m . a u

T he 5 :2 D iet

The 5:2 Diet involves intermittent fasting. Does it work?

You can’t have missed the hype on TV, radio and in the press.

The 5:2 diet involves not eating for two days a week and lets you eat what you want on the other five days. It involves eating as you normally do five days a week and restricting your calorie intake on remaining days to just 500 calories (2,100 kilojoules) for women and 600 calories (2,500 kilojoules) for men. About a quarter of the recommended intake.

The science behind the diet means that many dieters will initially exhibit weight loss, and there can be additional benefits, including the reduction of blood glucose and LDL cholesterol, and a reduction in the risk of developing age-related conditions such as cancer, Alzheimer’s, heart disease and diabetes.

However there are concerns the 5:2 Diet does not instil healthy eating habits with people gorging the five days they can eat. In reality people need to eat a normal amount of vegetables, fruit, grains, dairy or dairy alternatives and protein sources such as lean meats, eggs and nuts.

People following the 5:2 Diet need to make sure they don’t overextend the fasting days, leaving them at risk of developing an eating disorders as fasting may cause serious complications for people taking certain medications, and in pregnant women.

Really this is just another fad diet for people (most of us it seems) who can't control their kilojoule consumption.

An alternative is smaller meals, exercise and cutting out junk foods.

b u y a u s t r a l i a n m a g a z i n e P A G E 2 9

H E A L T H

Supermarket access cuts obesit y

Supermarket access cuts obesity

Supermarket access appears to be crucial in children's obesity programs, a study has found.

Living close to a supermarket appears to be a key factor in the success of interventions to help obese children eat better and improve their weight, according to a study from Boston Children’s Hospital in Massachusetts.

The study, which was presented at the Pediatric Academic Societies (PAS) annual meeting in Vancouver, British Columbia, Canada on 3 May 2014, found that children who lived closer to supermarkets were able to increase their fruit and vegetable intake more than those living further away.

Urban neighborhoods and rural towns without access to fresh, healthy and affordable food are known as ‘food deserts’. Instead of supermarkets and grocery stores, food deserts sometimes have only fast-food restaurants and convenience stores.

More people buying ready made meals

Many Australians are opting for a quick fix in the kitchen, according to Roy Morgan Research.

Roy Morgan Research said Australians reported buying more frozen/chilled ready-made meals than five years ago.

In the year to March 2010, 8.1 per cent of Australians aged 14 years and older said they had eaten a frozen/chilled ready-prepared meal in the last seven days compared to 9.4 percent In the year to March 2014.

Of those who did not have time to cook, 15.7 per cent reported eating at least one frozen/chilled meal in an average seven days (up from 13.1 per cent in the year to March 2010), while 10.5 per cent of those watching their weight did the same (up from 8.8 per cent).

With supermarkets stocking a an ever-increasing range of pre-prepared options such as lasagne, risotto, gourmet soups and curries, it’s easier than ever to bypass fast food and eat healthily even when pressed for time.

How many pre-prepared meals do you eat in a week?

Tell us on facebook Buy Australian Magazine.


CLEAN LIVING

A T horough Spr ing Cleaning Checkl ist for the whole family

Spring cleaning is an opportunity to throw open the windows, let some fresh air in, and make our homes clean, happy and efficient spaces.

Don't be daunted by the size of this list, many of the jobs are small ones that will go by quickly, and you'll be so glad you took the time to do them! And get the kids on board to make the load a little lighter,

BEDROOMS

Open windows.

Dust furniture.

For each drawer: remove items, wash drawer, place items back neatly. Donate Items you no longer need.

Remove everything from closets. Sweep and wash closet floor. Put everything back neatly. Donate items you no longer need. Try not to store things on closet floor.

Move Bed. Sort and put away anything that was under bed. Sweep or vacuum under bed. Try not to store things under bed.

Put bed back. Freshen mattress by sprinkling with baking soda, letting sit briefly, and the vacuuming it up.

Launder bedding and curtains. Wash pillows and duvet in hot water. Air out mattress pad, if you have one.

Dust lights. Clean lamp shades.

Wash windows and window sills. Take out and wash window screens.

Wash switch plates. Wash walls and trim as needed.

Wash mirrors or dust art.

Wash doors and doorknobs.

Wash floor registers and other vent covers.

Sweep and wash floor or vacuum.

KITCHEN

Open windows.

Remove and clean window coverings. Click here for instructions on cleaning mini blinds.

For each cabinet or drawer: Remove items, wipe out drawer, place items back neatly. Donate unneeded items.

Wash and sanitize cutting boards.

Sharpen knives.

Wash cabinet doors and knobs.

Clean and organize pantry. Check food expiry dates.

Clean oven.

Clean stove top. Remove elements and drip bowls, if applicable, wash and put back.

Clean and organize fridge and freezer. Defrost freezer, if necessary. Check food expiry dates.

Clean under fridge and stove.

Vacuum refrigerator coils.

Clean microwave.

Clean crumbs out of toaster.

Clean and descale kettle.

Wipe down any other counter appliances.

Wash counters and back splash.

Wash and shine sink. Shine faucet. Clean drain.

Clean Dishwasher.

Dust light fixtures.

Wash windows and window sills. Remove window screens and wash.

Wash switch plates.

Wash walls and trim as needed.

Wash doors and door knobs.


Sweep and wash floor.

Reseal grout lines, if necessary.

DINING ROOM

Open windows.

Wash curtains.

Wipe down table and chairs.

Wipe down or dust other furnishing.

Clean chair pads, if applicable.

Polish table, if necessary

Create a pretty spring vignette on table!

Dust any displayed china or serving dishes.

Launder table linens.

Shine silverware.

Dust art.


Wash switch plates

Wash walls and trim.

Wash doors and door knobs


Clean floors.

PASSAGE

Dust lighting fixtures.

Wash walls and trim

Wash doors, knobs and switch plates.

Wash bench or other furnishings. Launder bench cushion, if applicable.

Empty out coat closet. Wash walls and floor, if needed. Sort items as you return them to the closet. Store out of season items, donate unneeded items.

Clean or replace entry mat.

Sweep and scrub floors.

Reseal grout lines, if necessary.


LIVING ROOM / FAMILY ROOM / PLAYROOM

Open windows.

Vacuum sofas.

Spot clean sofas, if applicable.

Launder throw pillows and blankets.

Dust shelves, furniture and decor.

Clean lamps and lampshades.

Wash windows and window sills.

Take out and wash window screens.

Clean television screen.

Carefully dust electronics.

Tidy electronics wires. Tuck nicely out of sight. Label them, if practical.

Sort through music and DVD collections. Purge things that no longer suit your families interests. Organize what is left in an attractive manner.

Sort books and magazines. Donate or recycle ones that no longer suit your families interests.

Wash hard plastic children's toys with warm soapy water. Rinse and dry. Launder stuffed toys. Donate or store toys that your children have grown too old for.

Wash switch plates.

Wash walls and trim as needed.

Wash doors and knobs.


Clean floors.

STAIRWELLS

Sweep/vacuum stairs

Spot clean walls.

Wipe down handrail.

Dust art and light fixtures.

OUTSIDE

Sweep porches and walkway.

Wash thresholds.

Wash exterior doors. Give front door a fresh coat of paint, if necessary.

Clean or replace welcome mat.

Wash siding.

BATHROOMS

Open windows.

Empty all cabinets and vanity. Wash inside, replace items neatly. Discard expired medications and cosmetics.

Wash outside of cabinets and vanities

Clean tub. Wax if necessary. Clean drain.

Clean toilet, inside and out. Remove seat and clean around seat bolts.

Clean sink and drain.

Shine faucets.

Clean mirror and frame .

Dust light fixtures.


Wash switch plates. wash walls and trim. Wash doors and door knobs.


Sweep and wash floors.

Reseal grout lines if necessary.

LAUNDRY ROOM

Open windows.

Wash windows and window sills.

Take out and wash window screens.

Wash cabinet doors.

Wash inside cabinets.

Wash laundry sink. Shine faucet. Clean drains.

Wash outside of washer and dryer.

Wash inside of washing machine.

Wash lint trap with soap and water to remove filmy build-up from laundry soaps and dryer sheets. Let air dry thoroughly before putting back in place.

Wash switch plates.

Wash walls and trim.

Wash doors and door knobs.


sweep and wash floors.

Reseal grout lines, if applicable.

REMEMBER TO

Clean blades of ceiling fans.

Sort through and organize family photographs (digitally or into albums).

Sort and clean any extra zones such as linen closets, utility closets and office spaces.

C L E A N I N G

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Born out of Mildura’s orange farms in Victoria,

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choice with its palm oil free formulas.

High performing, environmentally responsible and

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