AUTUMN

2011

CATTLE The Udder

Truth:
CLASS
Meet the man
Milk –
the way it
behind the should be
meat

Read
about
our AUTUMN
MUSHROOM
MADAME
Victoria’s fungi farmer
TABLE
Delicious recipes from
Margaret Fulton,
Ross Dobson &
PLUS: All about organics Janelle Bloom
A s our lives get ever more hectic, it’s important to reflect on
how we can create more ‘down time’ to truly appreciate what
we have. For Australian farmers, it’s also been a busy few months,
Editor
Natashia Bartlett
magazine@aussiefarmers.com.au

with nature doing its best to cause havoc on our business. Senior Writer
Llawela Forrest
Things seem to happen in threes; first floods ravage our country
with untallied losses of farms, then a cyclone wipes out a significant Designer
YO! Simpatico...
chunk of Australia’s banana supply and now we have major
supermarkets using aggressive marketing tactics, intent on Photography
extending their dominance in the food retail industry. Drew Ryan
Renee Hodskiss
We only get one life, so we need to live it to the fullest, and such
events remind us of this. Here at Aussie Farmers Direct, we like to Contributors
Anna Thomson, Venetia Taylor
think we’ve gained the trust of our customers to do the hard yards and lots of other amazing people.
for them, giving them the opportunity to create more ‘down time’
with their families and friends. Advertising
Darryn Smith
Our customers trust us to always support Australian and give (03) 9015 9113
darryn.smith@aussiefarmers.com.au
Aussie farmers a fair go – something which is more important
now than ever. We always source our products locally and work Cover photo: First Fifteen’s ‘droughtmaster’
with our farmers to give them a fair and sustainable price, cattle in Moreton Bay, Queensland.

whether it’s for fresh produce or milk. Circulation: 140,000 (CAB audit pending).
Aussie Farmers Direct Magazine is a quarterly
We are also trusted to provide our customers with a quality publication. Published by Aussie Farmers Direct
product made from only the best, 100% Australian ingredients, Publishing (ABN 39 115 166982).

and offer a service that not only saves them time but also money. All rights reserved. All material published in
Aussie Farmers Direct Magazine is copyright.
For a busy person juggling work and home, the ability to order No material may be re-produced in part or in whole
what they want, when they want it, and have quality fresh food without written consent from copyright holders.
delivered to their doorstep (often whilst they’re sleeping!) Distributed across Australia by Aussie Farmers
Direct and its network of franchisees (milkmen).
really makes a difference. The publisher does not accept responsibility
for unsolicited material.
So, if you’re an existing customer, why not share the Aussie
Farmers Direct experience and recommend us to your family and Printed by Offset Alpine Printing.
friends? As a welcome, we’ll take $20 off their first order if they
This magazine is printed on PEFC
quote ‘AFD Magazine – Family and Friends’ (see more on page 38). certified paper, meaning that it
originates from forests that are
As a pleasant reward, we had some great news this month – managed sustainably. PEFC is the
we were announced BRW magazine’s number one Aussie franchise Programme for the Endorsement
of Forest Certification schemes.
business for the second year running. A big thank you to our
PEFC/xx-xx-xx

TM PEFC is an international
great team and customers who helped make this happen. certification programme
promoting sustainable
I hope you enjoy reading the second issue of forest management.

Aussie Farmers Direct Magazine.

Certified
Environmental
Management
ISO 14001:2004 LIC20363
SAI Global
Certification applies

Cheers,
to manufacturing plant
in Lidcombe, NSW

Connect with Aussie Farmers Direct

. . . . .
1300 MILKMAN
Braeden Lord, CEO, (1300 645 562)
Aussie Farmers Direct www.aussiefarmers.com.au
What’s Inside
FROM THE SOURCE
5 Ask Fletch
6-7 The Fickle World Of Fungi
9 Ask Pete
12-13 Our Cover Story: Cattle Class
39 I Love Being A Milko
40 Mail

IN THE KITCHEN
21 Roast Pumpkin Parcels
22 Hilary McNevin’s Panfried Barramundi
23 Ross Dobson’s Pork Sausage, Fennel & Haricot Bean Stew
25 Janelle Bloom’s Slow-Cooked Beef Stroganoff
27 Janelle Bloom’s Chocolate Rhubarb Waffle Pudding

30-31 Margaret Fulton’s Vanilla Cupcakes

33 Preserving The Past

INSPIRATION
10-11 Our Autumn Table
15 Organic Planet
15 Tips For Kitchen Kids
34-35 Inspire – Ten Questions For Jon Dee
37 A United Effort For Communities In Need
 IN SEASON

National Fruit & Vegetable Manager

at Aussie Farmers Direct, Andrew
Fletcher, or ‘Fletch’ as we fondly call
him, has had a pretty interesting couple
Ask
of months getting to grips with what
the floods and cyclones mean for
Aussie Farmers Direct customers.
Fletch!
Fletch, how are the farmers faring?
Our farmers have experienced atrocious growing
conditions from the top of Queensland all the FLETCH’S
way down to the Murray region of Victoria.
The next few months will be a difficult time as they
TOP 10
re-plant for the next season. I’ve been very busy
travelling around visiting them and usually these trips
AUTUMN
are to inspect our upcoming crops but this season it’s
been to look at the damage from floods and cyclones.
FAVOURITES
Has this affected the ✔ New season apples – ‘Jazz’ in particular
Aussie Farmers Direct milkos? ✔ New season mandarins – look out for ‘Imperials’
We missed a couple of delivery days initially but ✔ Chestnuts
our team was determined to keep supporting Aussie
farmers and they’ve been working around the clock ✔ Persimmons – look for the non-astringent
varieties like ‘Jiro’ or ‘Fuyu’
to ensure we haven’t missed a delivery day since.
✔ Australian grown kiwi fruit – only a short season
What should we be looking
✔ Custard apples – commonly known
out for this autumn? as the ‘aristocrat of fruits’
Autumn is the start of the new season apple crop. ✔ Mushrooms – I love Swiss browns and
Keep an eye out for a new variety of apples grown those lovely big field mushrooms
in Australia called ‘Jazz’ as well as the ever-popular
✔ Zucchini
‘Pink Lady’ (Kevin Sanders from the Yarra Valley in
Victoria supplies some of these to us and he also ✔ Broccoli
appears in our new TV ad!). New season mandarins ✔ New season onions
will also start making an appearance, with ‘Imperial’
mandarins by far the best eating variety. Mushrooms
are at their best in autumn – my favourites are
Swiss browns which have a deep, earthy flavour.

www.aussiefarmers.com.au
5
 How to choose a mushroom:
For a great Fresh mushrooms should be firm, meaty, dry
mushroom recipe and not withered. Avoid mushrooms that feel
see page 25 slimy or have bruises. When you smell them,
they should smell pleasant and earthy.

To see Michelle’s
mushroom
farm, head to
Aussie Farmers
Direct TV

Did you know – Mycophagy (pronounced – my-coph’a-gy) is

the act of consuming mushrooms (Agaricus bisporus); fungivorous.
 FARMER

M ichelle Wilkinson of Fresh Fields Mushrooms

(pictured) is to Aussie Farmers Direct what
Justin Bieber is to a teenager of Generation Y.
Talented. Untouchable. Unique. A bit of a
superstar, really. Michelle has transformed a
small mushroom growing business in the quaint
town of Avenel, Victoria (population 728) into a
major player in the mushroom game. Specialising
in cups, Swiss browns and flat mushrooms, the
business now employs around thirty locals and has
mushroom buyers and us at Aussie Farmers Direct
desperately vying for her attention.
We reckon she simply grows the best
mushrooms you can get; there’s no comparison.
They’re buttery, perfect, just gorgeous specimens
and it’s a privilege to be able to include them in
our Aussie Farmers Direct boxes.
aroma, and Michelle thinks it’s akin to that fresh,
earthy smell that fills the air after a thunderstorm.
Each of the individual rooms is fitted with the
same type of reverse cycle air-conditioning that
keeps you comfortable in the office. But it’s the
external weather conditions that add the degree
of difficulty that makes fungus farming fickle.
The Swiss browns in particular are the princesses
of the crop, and during weather patterns when
the air pressure drops they will complete
36 hours growth in just 24 hours.
Michelle’s secret is in her picking regime.
For the flat mushrooms, pickers are taught to select
the right mushrooms to grow larger to become
bigger sized flats. A process of thinning the crop by
hand is essential to give these ones the opportunity
to mature. They’re looking for the ‘golden hour’

“We reckon she simply grows the best mushrooms

you can get; there’s no comparison.”
Michelle came to mushroom farming just four
years ago and is self-taught; there’s no Graduate
Diploma in Mushroom Farming. Michelle is
a stickler for charts, numbers, graphs and
measurements, and won’t compromise on the
quality of production or raw materials. It’s this
attention to detail that Michelle attributes her
success to. She’s widely known as a tough nut
to crack and she’s not one to suffer fools.
“I don’t aspire to create rubbish,” insists
Michelle. “Quality doesn’t happen on its own.”
Fair enough. Michelle’s mushrooms are grown
indoors in dimly lit, individual bunkers on a tray
system; each room looks a bit like a backpackers
hostel. These tray beds are filled with locally
sourced compost filled with mycelium (the ‘starter’
for the mushroom growth) with a layer of peat, and
it’s in this environment that the mushrooms grow
and prosper. The rooms have a wonderful fresh
of opportunity in the growing cycle. It’s then a fine
balance to ensure the whole crop matures on the
same day, that they’re at the maximum size,
and that they’re looking beautiful.
“I get a thrill growing ‘em white, bright and tight!”
says Michelle.
The mushrooms are hand picked, the stalks are
trimmed and the final product placed into a cold
store of around 4oC. The faster you can cool them
down, the better their shelf life. The mushrooms
are then delivered to Aussie Farmers Direct
customers within 24 hours.
It takes one week to grow the larger flat
mushrooms and around five days to grow Swiss
browns. The farm operates seven days a week,
52 weeks a year (except Christmas Day and
Good Friday) and Michelle works every day of it.
“What else would I want to do?!” she says.

Michelle’s storage tip: Store your mushrooms in a brown paper bag, but make sure it’s
not crammed full - there needs to be air space so the mushrooms can breathe.
Cooking tip: Don’t discard mushroom stems. Finely chop them and sauté in butter until all
the liquid evaporates. Place in a snap lock bag and freeze it to use as mushroom flavouring
for soups, pasta sauces or stuffing.

www.aussiefarmers.com.au
7
 AUTUMN
DAIRY
BITES

Aussie Farmers Dairy CEO Peter Skene has been working

hard to get the new Aussie Farmers Dairy in Camperdown,
South West Victoria up and running to commence supply
of our own Aussie Farmers Direct branded milk. Ask
Pete!
Pete has given it the green light and we’re now supplying
our Aussie Farmers Direct milk to over 33,000 households
across Victoria and South Australia and will shortly be
broadening distribution to the eastern seaboard states.

Pete, what’s so special about Aussie Farmers Dairy milk?

Gosh, where do I start! What is personally special to me is that
we’ve created a new business in my hometown of Camperdown
and have already provided around twenty five jobs for locals. We’re
keeping it Australian, sourcing milk from Aussie cows reared on Aussie
soil from the local area. But most importantly for our consumers, we’re
delivering milk the way it should be - we don’t muck around with what nature
has given us.

What’s your view on the supermarket ‘milk wars’?

I am very concerned about this issue. Australian farmers work very hard and over the last 10 years
have endured a long running drought, high feed costs, floods and now devaluation of packaged milk.
Suddenly overnight milk has become cheaper than water, yet the costs of producing milk are still the
same, or increasing. My view is that it’s unsustainable and will affect the industry in many ways.
The dairy industry is a large and important part of many communities and our county as a whole.
The one positive is that it has provided a forum for us to get the truth out there and to go into bat for
our Aussie dairy farmers. We believe in giving farmers a fair go and offering a price to them that is both
fair and sustainable. We are all for securing the future of their farms, their families and the communities
in which they live.

Did you know?

Aussie Farmers Direct milk contains no added permeate, which is a by-product of several dairy
processes including cheese production. Permeate is added to milk as a ‘filler’ by some leading brands
and home brands. This makes it cheaper to produce which ultimately means less money for Australian
dairy farmers. We also believe that using permeate takes away the fresh,
natural taste of real milk so you will never find it added to our milk.

www.aussiefarmers.com.au
9
Our Autumn Eggs

Table
Sourced from local egg farmers
around Australia. They’re as
fresh as they get, available in
free range and standard.
As temperatures begin to
drop and preparations are made
for the Easter bunny’s arrival,
we’ve welcomed some tasty
new additions to our range.
Here are our autumn favourites,
perfect for school lunches and
Easter feasts the whole family
will love...

Coffee
Get your morning started the
right way with our premium,
single estate Arabica coffee,
available in beans or ground
ready for the plunger (200g).

Organic Fruit and Veg

We’ve launched a range of
organic fruit and veg boxes
in Victoria with other states to
follow. Available in two sizes:
couples and family.

Yoghurt
Creamy Greek-style yoghurts
packed with real Aussie fruit
in a variety of flavours.
 AUTUMN BITES
Gourmet bread
Our new gourmet bread range is hand crafted with local wholegrain ingredients.
Free from artificial additives, they are made using a traditional, natural fermentation
process rather than commercial yeast. There are three tasty breads to choose from:
ciabatta, white sourdough, and wholegrain sourdough. Now available in VIC and QLD
and coming soon to SA, NSW/ACT and WA!

Spreadable butter
By popular demand, we’ve
introduced a spreadable butter
blend to our range that contains
less saturated fat than pure butter.
Juice
Fruit for our juices is sourced
from some of the best fruit
producing regions in Australia
with orange and mango, apple,
and orange available.

Milk
Our very own 100% pure milk,
made by us at our new Aussie
Farmers Dairy. Support Aussie
farmers and enjoy milk the way
it should be, with no added
permeate. Choose from whole
milk, reduced fat and no fat.

Coming soon... NEW

• Breakfast muesli. !
• Free range chicken – a
whole chook and drummies.
• New additions to the seafood
range including a grilling fish,
peeled Aussie prawns and
smoked salmon.
• Free range pork in WA and
Hot Cross Buns more tasty additions to the
Our traditional fruity hot cross RSPCA accredited Otway Pork
buns are back, just in time for Easter. range in VIC and NSW.
Filled with 100% Australian sultanas and • Tea – made from 100%
currants. Available for a limited time only. Aussie tea leaves.
www.aussiefarmers.com.au
11
With a name like Spork, a livelihood in meat wasn’t such a big stretch.
And in 1896, Michael’s great-grandfather was one of the first
butchers in Central Queensland. So, it’s clear Michael Spork
of First Fifteen Cattle has got some strong bloodlines.
 COVER STORY

B ack then, Michael’s great

grandpa John would
have been excited by a brand
new breed of cattle called the
‘droughtmaster’. Due to the
extreme conditions of heat
and drought, and the ticks that
ravaged the herds, Australia’s
Michael and his business
partner Karl started breeding
cattle in the early 1990s for
some beer money, a bit of fun,
and to source the kind of meat
for friends and family where he
knew the process from paddock
to plate. To ensure that,

“Michael’s stud is only grass fed; there’s no growth stimulants,

hormones or antibiotics given to these cattle.”

pioneering pastoralists crossed he figured it was best to do it

Brahman cattle with their
existing herds of “British-bred”
cows, creating a stellar breed
that can endure our harsh
conditions as well as produce
excellent quality meat. This is the
cattle that Michael breeds and
rears on 3,500 acres that borders
Lake Samsonvale in the Moreton
Bay region of Queensland, about
forty minutes north of Brisbane.
Michael’s stud is only grass fed;
there’s no growth stimulants,
hormones or antibiotics given to
these cattle. Michael sees no point
in trying to fatten up the cattle
to make a sale. For him, it’s vital
to know you’re eating something
that’s as natural as possible, and
this is what his own family has
being doing for decades.
yourself. Michael spent some
time in Sydney in the corporate
world, and came back to Brisbane
to seek a better quality of life
for his family, re-engaging his
interest in the farm. Word spread
about the quality of his meat,
and soon they were supplying
up to 100 families a week. It
meant they had to get serious,
and so invested more into the
business, creating ‘First Fifteen’
(a reference to the lads somewhat
under-nourished rugby careers).
Michael now meets the meat
needs of Aussie Farmers Direct
customers Australia-wide, as
well as clubs and top restaurants
around Brisbane, including the
much acclaimed ‘Brett’s Wharf’
and ‘Tank Bar’.
Michael Spork from First Fifteen
“One of the key reasons people
seek us out is that we manage our
own supply chain and we’re local.
We know what’s happening to
our cattle every step of the way.
I wouldn’t give them anything
I wouldn’t feed my own family,”
says Michael.
>>> Choose from some quality cuts of beef
for your next Aussie Farmers Direct order.
Keep an eye out for new meat trays –
currently available in NSW/ACT and
coming soon to other states!

Michael’s simply prepared steak SIRLOIN

Michael reckons if you’re serious Chuck Rib
erlo
in
Tend Sirloin
Top
about cooking a great steak, bake it. Short BOTTOM
Loin SIRLoin
ROUND

“Prepare the steak by seasoning it with salt and oil, Brisket Plate FLANK
rubbing it in all over the steak, so you’re oiling the steak, Shank
Shank
not the pan. Start by heating a pan (ideally a griddle or
ridged pan as it creates grill marks and good colour) until
it’s piping hot. Seal on both sides then place in an oven
at 230oC. You will see the steak cooking up each side.
Take out of the oven to rest. Resting is the most crucial
part, as it allows the juices (which have been driven to The perfect steak
the centre of the meat whilst cooking) to redistribute One of Michael’s favourite cuts is the porterhouse steak.
throughout the meat, so it loses less juice when you cut it, These are cut from the rear end of the short loin and
and it will be far more tender and juicy. My rule of thumb contain a large part of the tenderloin. They are cut
is to rest it for half the total time you cooked it.” thick and are one of the most tender parts of the beef.

www.aussiefarmers.com.au
13
 AUTUMN BITES
HEALTH

Did you know that organic farming is one of the top two growth
industries in Australia? There is a massive groundswell of people keen to
consume organic fruit and vegetables, and if the huge response by our
customers to the newly introduced Aussie Farmers Direct organic boxes
is anything to go by, our organic farmers are going to be a busy bunch!
Several years ago, it was chefs in restaurants that started to seek out organic produce,
predominantly because they believed it tasted so much better. The growth in organic
farming is also in response to climate change, as organic produce tends to be more
resilient and adaptable to changing conditions. And as the average age of non-organic
farmers rises due to the lack of interest of future generations to continue a family-
farming legacy, organic farmers are on average younger than non-organic farmers,
which bodes well for the future of organic food farming in Australia.
The growing interest in organics has also given rise to other Australian organic
products. Australian Eatwell is one such company, based in the rural enclave of
Donald in Victoria and employing up to 30 local staff. The company sources the
majority of its ingredients from within a 100 kilometre radius in an effort to
support local farmers and growers, creating a range of fresh organic gourmet
soups and other delicious organic vegetable and soy products.

Aussie Farmers Direct fruit and vegetable boxes are now available in VIC, starting in NSW in April
and coming soon to other states. Available for families and couples, the boxes are full of seasonal
organic produce which change weekly to ensure you get a variety of fruit and vegetables.

Hot Tips For Curious Kitchen Kids

Hot things, sharp things, heavy things, slippery things; the kitchen is a minefield and not the safest place for small and curious
hands. The Buzz Insurance recently asked some of their customers to share their tips to ensure their little ones are safe around
the kitchen. Of course, there are the obvious tips of keeping appliances away from the edge of benchtops and placing sharp
objects up high and well out of reach. But here are some special tricks from some clever and very lateral-thinking
mums that might work for you too!
"I put a white tape at the beginning of my kitchen, and told my boys it is off limits.
It's like the yellow strip at the train stations, which my boys clearly understand." Su C
“For my toddler’s safety in the kitchen I set up her own mini kids play kitchen so she can cook at the
same time as me. Just make sure it is set up well away from the real oven. It works a charm!“ Carly F
“I have taught my daughter that she has to sit on her bottom whenever we open the oven.
This means that I know exactly where she is and she is not going to suddenly run and touch something hot.
She now does it as soon as she sees us go to the oven!” Rebekah B

Send your kitchen safety tips and suburb to exchange@thebuzzinsurance.com.au

to go into the draw to win fresh food valued at $300 from Aussie Farmers Direct!*
WIN! * Submit your tip before April 30, 2011 and the best tip will be selected to win. WIN!
Winner must reside in an area serviced by Aussie Farmers Direct.

www.aussiefarmers.com.au
15
9
 ADVERTORIAL
The Secret To A
Good Night’s Sleep
Who doesn’t love a good night’s sleep? It restores the body and mind and helps us think and
Z
function at our best, so it’s important to make sure you’re sleeping on all the right things.
A great mattress, bedding and bed linen all contribute to some good quality shut-eye.
There are a number of reasons why bedding made from pure
and natural fibres can greatly enhance our health and wellbeing,
and why bedding made from man-made, chemically saturated
materials might not be doing us too many favours.
The human body acts like a giant sponge, absorbing traces
of chemicals through the skin and lungs into our bloodstream.
Try rubbing some garlic on your feet. You’ll notice that within
half an hour, your breath will smell of garlic! There are all
sorts of ‘patches’ like this available now which work on
this very principle of absorption.
When we are asleep we are at our most susceptible to absorbing
traces of harmful chemicals. Much of the bed linen and bedding
Z
products on the market contain a range of chemical and
man-made fibres. A lot of the bed linen that is sold in Australia
comes from China and is heavily treated with formaldehyde,
used to soften the fabric and make it wrinkle-free. Formaldehyde
is a known carcinogen and there are no controls over its usage.
A lot of bedding uses wool, but what the industry calls ‘wool’
is most often a composite of inferior wool and Dacron, which
Z
breaks down over time. Even ‘100% wool’ is allowed to contain
10% Dacron or polyester, often more. Dacron is a man-made
substance, and our body responds poorly to substances such as
this as well as metal, polyester, nylon, latex and polyurethane
foams, and chemicals that come along with the production of
those substances. When you are near these substances your
body can go into stress mode and you are unlikely to get
the deep, rejuvenating sleep we all need.
Not all mattresses are created equal either. Springs in conventional
mattresses generate electro-magnetic fields (EMFs), by acting as
antennae for the electricity in the home. These EMFs can have
a negative impact on our health and contribute to degenerative
diseases. In fact many naturopaths suggest that patients get rid
of innersprings as a means to help regain their health.
The government has started to set standards on the types of
mattresses that can now be sold in shops, however there is a
long way to go. Why allow any toxins at all when it is possible
to buy all types of bedding- mattresses, quilts, pillows, bed
linen – which are certified absolutely pure, for just a little more.
Your body loves to be immersed in pure, natural fibres such
as cotton, wool and other fleeces. They are energetically
compatible with your body’s frequencies. These pure products
are just beginning to make their way into the mainstream retail
stores, although in the absence of certification details their
true organic purity is often doubtful.
They are available from credible businesses such as Blessed
Earth, who for the last seven years have been setting the
benchmark for the organic textiles industry in Australia. Blessed
Earth has an organic superstore situated on the Sunshine Coast,
and sell online all over Australia for a flat $5 delivery fee.
Visit: www.blessedearth.com.au
“Your life is a reflection of how you sleep,
and how you sleep is a reflection of your life.”
– Dr. Rafael Pelayo
Autumn delights,
the flavours of
a season.
 RECIPE

Pumpkin Patch
ROAST pumpkin PARCELS
The idea of sending a group of teenage girls from the city away to a farm for eight weeks to learn about
life sounds more like a recipe for disaster than discovery, but students at the Methodist Ladies College
Mallacoota (Victoria) campus have been loving country life. A part of the curriculum is focused on
community living, developing independence and an appreciation for the environment. And you should
see their pumpkin patch! Students Aoi, Sora and Cassie created this lovely autumn dish from the school’s
abundant veggie garden, one of the many recipes to be found from a range of intriguing foodies in the new
book ‘The Sustainable Table’.
SERVES 8 - 12
Ingredients Method
1/4 pumpkin, cut into small squares Preheat oven to 220°C.
1 tbsp olive oil Place the pumpkin on a baking tray and sprinkle with rosemary.
Honey, to taste Drizzle with olive oil and honey and cook for 20 minutes, turning once.
3 onions, sliced
2 cloves garlic, finely chopped Sauté the onions and garlic in a little olive oil until translucent.
1 cup feta cheese, crumbled Combine all ingredients for the filling in a large bowl, including the roasted pumpkin.
4 tomatoes, diced Season with salt and pepper.
2 cups kalamata olives, roughly chopped
Cut a large triangle of puff pastry and wipe edges with egg yolk.
1 bunch spinach
Small bunch of chives, chopped Place ingredients for the filling on one half of the triangle and then
Rosemary, to taste fold over the other half of the pastry to make a smaller triangle.
Sea salt and cracked black pepper Pierce puff pastry with a knife and brush with egg yolk.
12 puff pastry sheets
1 egg yolk, to brush pastry Secure the edges and bake for 20 minutes or until golden brown.
Parsley, to garnish Remove from the oven and serve with a seasonal salad.

Author: Cassie Duncan

The Sustainable Table
RRP $39.95
Published by Yaubula, a not-
for-profit group that works to
educate people about global
environmental and sustainability
issues. All proceeds from book
sales will go towards Yaubula’s
sustainable development projects.
Visit: www.yaubula.org.au

www.aussiefarmers.com.au
21
 RECIPE

Beautiful Barra
panfried
barramundi
SERVES 2
Hilary McNevin is a fish crusader. Her book, ‘Guide To Fish’ is the bible for anyone
wanting to know how to select and cook sustainable fish species in Australia.
Barramundi is striking to look at and struts around the ocean, but not many fish are as sweet tasting
as well-cooked barra. It has a lovely soft texture.
Add some barramundi fillets to your next Aussie Farmers Direct order today and get cooking!

Esca what?! Barramundi Fast Facts

[pronounced: es-keh-BEHSH] SEASON: Ocean-caught barramundi is available from February
Of Spanish origin, escabèche is to October and farmed barramundi is available all year round.
a dish of poached or fried fish, FRESH FILLET: The barramundi fillet has a slight grey tinge;
covered with a spicy marinade. it is firm to the touch with a pale pink bloodline.
It's a popular dish in Spain and
the Provençal region of France, TEXTURE WHEN COOKED: Barramundi flesh becomes
and is usually served cold or luscious and soft with a texture similar to butter.
at room temperature as an FLAVOUR: This popular fish has a mild salty flavour.
appetizer.
COOKING: Barramundi is very versatile and can be panfried,
roasted, steamed, barbecued and grilled; if you’re tight for time
Escabèche of Barramundi a quick cook in the microwave will work.
2 barramundi fillets
1 large onion, thinly sliced
Panfried Barramundi
2 large carrots, thinly sliced
2 x 200 g barramundi fillets
1 clove of garlic, finely chopped
Olive oil for pan frying
1 bunch of coriander
Salt and black pepper
150 mls white wine vinegar
150 mls dry white wine Coat both of the fillets in olive oil.
150 mls extra virgin olive oil Put them skin side down in a
frying pan for 3 minutes.
In a saucepan, sauté the garlic, onions and
carrot in a little olive oil, don’t allow them Turn the fish and cook 1 more minute.
to colour, just until they are tender. Transfer to serving dish and serve
Pour in the white wine and vinegar and with lots of lemon wedges.
let it bubble away to reduce by two thirds.
Meanwhile cut barra fillets into
small pieces about 3cm in width.
In a frying pan, seal the pieces of the fish
and then place in a deep baking tray. Hilary McNevin
Top the pieces of fish with coriander. Guide To Fish
When the carrot and onion mix has Fairfax Books
reduced, pour the olive oil into it and RRP $29.95
bring it all to the boil. Pour this liquid over
the barramundi and leave it to go to room
temperature. This dish is delicious
with a black olive tapenade.

www.aussiefarmers.com.au
22
 RECIPE

Bean Comforts
Pork sausage, fennel & haricot bean stew
Ross Dobson is a chef and food writer who hails from Sydney and
worked at celebrity chef Bill Granger’s acclaimed restaurant ‘Bills’.
He now runs his own restaurant set in the foothills of the Blue Mountains.
Ross favours uncomplicated cooking techniques that showcase good produce
at its best, and his latest book ‘Wholefood Kitchen’ is packed full of such recipes.
This recipe is wonderfully simple and perfect with Otway Pork sausages, available
in the ACT, NSW and VIC from the Aussie Farmers Direct online butcher shop.
Haricot beans are small, white oval beans that become very tender when
cooked but Ross says that cannellini beans would work just as well.
This is delicious served with soft polenta, mashed potato or crusty
bread – basically something to mop up the delicious sauce.
SERVES 4

Ross Dobson
Ross Dobson’s Wholefood Kitchen
Ryland Peters & Small
RRP $39.95
Images ©: Ryland Peters & Small.
Photographer: Peter Cassidy.

Ingredients
2 tablespoons olive oil
5-6 Otway Pork sausages
1 white onion, chopped
Method
1 fennel bulb, chopped
Heat the oil in a large, heavy-based frying pan set over medium heat.
2 garlic cloves, chopped
Add half of the sausages to the pan and cook for 4-5 minutes, turning often,
1/2 teaspoon fennel seeds
until well browned all over. Remove from the pan and repeat with remaining sausages.
410 g tin of haricot beans,
well drained and rinsed Add the onions, fennel, garlic and fennel seeds to the pan and stir-fry for 5 minutes,
400 g tin of chopped tomatoes until the fennel is softened and golden.
2 teaspoons brown sugar Add the beans, tomatoes and sugar to the pan and stir to combine. Return the sausages
Sea salt and freshly ground black pepper to the pan and bring to the boil. Reduce the heat to a low simmer and cook for 10-15
Soft polenta or mashed potatoes to serve minutes. Season to taste with salt and pepper and serve with the side dish of your choice.

www.aussiefarmers.com.au
23
 RECIPE

Beef, Nice & Slow

Slow-cooked beef stroganoff
You might recognise Janelle Bloom from the television
series ‘Ready, Steady, Cook’. She also contributes her magic to
leading food magazines as a writer and stylist. Her new book
‘Family Food & Weekend Feasts’ offers fresh, colourful, nutritious and
super delicious food that is fuss-free on the preparation side of things.
Janelle says that casseroles are always best made one or two days
ahead, as the flavour really does improve. Leftovers never need be
just leftovers – you could turn this stroganoff into a pie filling.
And what a great recipe to include both beef and mushrooms
– two ingredients celebrated in this issue!

Janelle Bloom
Family Food & Weekend Feasts
Random House. RRP $39.95
Photography: Steve Brown

Ingredients
2 tablespoons tomato paste
2 cups beef stock
400 g can diced tomatoes
1.25 kg casserole beef
cut into 3 cm pieces
2 fresh (or 1 dried) bay leaves
1 cinnamon stick
2 tablespoons olive oil
30 g butter
250 g chestnut mushrooms, trimmed
1 brown onion, halved, thinly sliced
1 tablespoon plain flour
1 tablespoon sweet paprika
1/2 cup sour cream
Chopped flat-leaf parsley and
cooked pasta, to serve
SERVES 6
Method
Preheat the oven to 130oC fan-forced. Combine the tomato paste, stock and tomatoes
in an ovenproof casserole dish. Whisk to dissolve the tomato paste. Add the beef,
bay leaves and cinnamon stick and stir to combine. The beef should be covered
with this stock mixture. Press a piece of baking paper right down onto the surface
and cover with a tight-fitting lid or double layer of foil. Place in the oven and cook
for 4 hours, or until the beef is so tender it almost falls apart. Remove from the oven.
Heat a deep, large non-stick frying pan over high heat until hot. Add 1 tablespoon
of oil and the butter and mushrooms. Cook for 5 minutes, until light golden.
Transfer the mushrooms to a plate. Reduce the heat to medium and add the
remaining oil and onion, then cook, stirring, for 5-7 minutes, until soft.
Sprinkle the flour and paprika over the onions and cook, stirring, for 2 minutes.
Add 1 cup of the liquid from the casserole and stir until the sauce comes to the boil.
Reduce the heat to low, add the beef, all the remaining liquid from the casserole,
and the mushrooms to the pan. Remove the bay leaves and cinnamon and simmer,
uncovered, for 8-10 minutes, until the sauce thickens to the consistency you like.
Taste, then season with salt and pepper.
Remove from the heat, swirl through the sour cream, sprinkle with
parsley and serve over pasta, mashed potato or crusty bread.

www.aussiefarmers.com.au
25
 RECIPE

Pudding
Perfect
Chocolate rhubarb
waffle pudding
SERVES 8
Janelle reckons this pudding is the perfect
indulgent dessert as we head into cooler weather.
Ingredients
1 bunch rhubarb, trimmed,
chopped, washed
1/2 cup raw sugar
300 g frozen waffles,
lightly toasted
4 eggs
1 teaspoon vanilla extract
600 ml thickened cream
200 g good-quality milk
or white chocolate,
roughly chopped

Method
Lightly grease 8 x 1-cup capacity ovenproof cups or
1 x 8-cup capacity ovenproof dish.
Toss the rhubarb in 1 tablespoon of the sugar and place on a
microwave-safe plate. Cover and microwave for 2 minutes on
high/100%, until warm (the rhubarb should still hold its shape).
Set aside to cool for 15 minutes.
Cut the waffles into 3 cm cubes. Using an electric hand mixer,
beat the eggs, vanilla and remaining sugar in a large bowl until pale
and thick. Add the cream and beat on low speed until just combined.
Arrange one-third of the waffles over the base of the cups or dish.
Pour over one-third of the cream mixture. Top with one-third of
the chocolate and one-third of the rhubarb. Repeat the layers twice.
Allow to stand for 30 minutes (this allows the waffles to absorb
the custard, producing a lighter pudding). Preheat the oven to
160oC fan-forced.
Place on a baking tray and bake, uncovered, for 40-50 minutes or
until the custard is set and the top is golden. Make sure you check
the pudding after 40 minutes – if the tops are becoming too dark,
cover them loosely with foil. This will depend on the waffles you use.

Visit Janelle’s website:

www.janellebloom.com.au
for more great recipes.

www.aussiefarmers.com.au
27
 My Grandma’s
Author: Louise Fulton Keats
Recipes by Margaret Fulton
Illustrations by
Michelle Mackintosh

Vanilla Cupcakes
My Grandma’s Kitchen
Hardie Grant
RRP $29.95

‘My Grand
ma’s Kitch
en’ is a bea
children’s utifully illu
book and c strated, w
ookbook w himsical
who has a ritten by L
great pass ouise Fulto
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some much king. In th
-loved recip e book, Lou
es of her le ise shares
Fulton. He gendary gr
re’s a grea andmother
t recipe for , Margaret
both little
and big kid
s to try.

www.aussiefarmers.com.au
CAKE

31
 NOSTALGIA

Lady Marmalade
We remember our diligent grandmothers making use of every single piece of fruit from their backyard
orchard with their painstaking jam-making efforts. What they created tasted so good and went perfectly
with a cup of tea and freshly made scones with lashings of butter and just-made jam on top.
The faded art of jam making is experiencing a revival, not just as a way to reduce waste but also to
understand exact traditional methods and savour the flavours of family history. Here are some tried and
true jam recipes that use great autumn produce. Collect some jars and try your hand at making your own!

Orange Marmalade Rhubarb & Pineapple Jam

Ingredients
1 kg oranges 1.25 kg sugar
1.5 - 2 L of water Juice and peel of 1 lemon
Method
Shred oranges finely, removing pips.
Cover fruit with water and leave for 24 hours.
Put pips in a separate basin with water. Next day, strain off
the water from the pips and add that water to the fruit.
Put oranges in a large pan.
Add lemon juice and peel to pan. Boil until fruit begins to fall
to the bottom of the pan (about 1 hour). Add sugar and boil
until it gels (about 1 – 1 1/2 hours).
Remove lemon peel, cool slightly and pour into still-warm
sterilised jars.
How to tell if your jam is ready:
Place a teaspoon of jam on a cold saucer. Place it
in the fridge and allow to cool. Touch the cold
jam with your finger. If it wrinkles and forms
a ‘skin’, it has reached a good set.
Ingredients
1 large bunch (600 g) trimmed rhubarb 1.5 kg sugar
1 x 825 g can of pineapple pieces
Method
Cut rhubarb stems into short pieces.
Cut up pineapple finely and add to rhubarb along
with juice – boil together for 10 minutes.
Add sugar and boil until setting point is reached
(about 10 minutes).
Pour into warm sterilised jars and seal.
How to sterilise: To prevent contamination and
lengthen the shelf life of your preserves, it's
important to sterilise your storage jars.
Any sealable glass jar can be used for preserving.
Wash them in warm soapy water and place the
jar, with lids separated, into the oven. Turn the
oven onto a high heat, around 180oC, and leave
jars in the oven for 15 minutes. Turn the oven
off and allow the jars and lids to cool. Spoon
jams into jar whilst jars are still warm.
Screw the lid on firmly and store.

What’s seasonal and perfect to preserve in autumn?

Fruits: apple, banana, cumquat, lemon, lime,
mango, nashi pear, plum, quince,
rhubarb and valencia oranges.
Vegetables: beans, beetroot, cabbage,
capsicum, cauliflower, cucumber,
eggplant, pumpkin, tomato
and mushrooms.

www.aussiefarmers.com.au
33
Ten
questions
for Jon Dee

Jon Dee is one of Australia’s most influential figures on environmental issues

and has inspired millions of individuals and major business to make positive
environmental and social change. He’s the man behind some of the country’s
ground breaking recycling initiatives and national tree planting efforts through
the enviro-action organisation he founded, Planet Ark. He also initiated the
phasing out of plastic bags and he’s not stopping anytime soon…

“... we’re excited about Aussie Farmers Direct as it encourages people
to understand how food gets from the paddock to the plate.”
You co-founded Planet Ark with
Pat Cash. What was the catalyst
for you to get that going?
We both knew business people
who wanted to change their
companies so that they had less
impact on the environment but
they were often knocked back or
treated badly by environmental
groups. So we got together
in London in June 1991 to
talk about that. As the night
progressed, we got quite drunk
and eventually decided that we
should set up our own ‘positive
action’ environment group.
Thankfully we remembered
enough about our discussion that
we actually went ahead with it!
What has been your most
successful project thus far?
I did a lot of personal lobbying to
get the three-year phase out of
incandescent light globes. I was
pleasantly stunned when that
got through; it made Australia
the first developed country in the
world to do it. That ban will stop
millions of tonnes of greenhouse
pollution from going into the
atmosphere and it will also save
Australians hundreds of millions
of dollars in reduced energy bills.
You launched Planet Ark in
Australia because you felt we
could become a world leader
on environmental issues.
How do you think we’re faring?
We are falling behind. We are a
well-off country that’s packed
with intelligent people. If Australia,
with only 22 million people, can’t
get it right, then what hope is
there for the rest of the world?
Australia’s ban on incandescent
bulbs was immediately copied
by many other countries and it
shows the potential change that
we can trigger if we take the lead.
What did winning the NSW
2010 Australian Of The Year
award mean to you?
It was an amazing honour
and incredibly humbling.
I now head up an organisation
called Do Something! and
winning the award has made
it so much easier to establish.
I find that I’m now taken a lot
more seriously by a wider group
of people and that gives you the
confidence to keep going.
I was given the award in front of
my wife Leanne and on receiving
it I was able to thank her for her
support over many years.
What campaign are you
currently working on?
Amongst many things, we’re
working on our FoodWise
campaign. Australians are
spending $7.8 billion on food
that they buy but throw away.
We all need to become far more
aware about the environmental
impact that has. That’s why
we’re excited about Aussie
Farmers Direct as it encourages
people to understand how
food gets ‘from the paddock
to the plate’.
Life is busy. What small steps
can we do to create change?
Our latest campaign is called
‘The 10% Challenge’. We’re
showing people how easy it
is to reduce their energy and
petrol use by 10%. Australians
currently spend nearly $1
billion on standby power which
represents nearly 10% of the
average household energy bill.
You can follow Jon on Twitter.com/JonDeeOz or you can check out
his websites via www.DoSomething.net.au and www.JonDee.com
www.aussiefarmers.com.au
INSPIRE
Who has been your
strongest influence?
My dad was a fire fighter, so I was
in total awe of him as a little boy.
His values are incredibly strong.
My mother showed me how
effective you can be by working
with local councils. She was the
first female Mayor of her home
town and she gets things done.
She’s very inspiring.
What have you yet to do?
I want to ban phosphates in
laundry and dishwashing
powders. Many major countries
like America have already
done it, but we have yet to do
the same, even though our
waterways can be very badly
affected by phosphates.
What legacy would you
like to leave the world?
I want to leave two daughters
who are as committed to the
environment as I am. I would
also want to know that I couldn’t
have done any more than I did
and that I inspired people to
bring about real and measurable
change in their daily lives.
What’s for dinner tonight?
We’re vegetarians so we’re
having mushroom risotto.
We try and serve portions that
minimise the amount of food
that we waste and sometimes,
we’ll even cook two meals at
the same time. The leftovers can
be added to the spare meal and
it’s then popped in the freezer.
It’s a simple way to save food
and money.
35

A United Effort
For Communities In Need
It ’s been a tough couple of months for our franchisees, our farmers and our customers from
communities across Queensland and Victoria in the wake of the floods and cyclones. Two of our
Aussie Farmers Direct employees have been on the frontline, and we asked them to share their stories.
Paul’s Story
On the 15th of January what started as an early
morning inspection of our depot in Rocklea,
Brisbane, turned into a full-scale clean up operation
of epic proportions. It was nothing short of a
bombsite and photos taken don't really capture the
enormity of the destruction and the resulting mess;
around $450,000 worth of stock, equipment and
infrastructure was lost.
I was absolutely gob smacked with not just my
colleagues and local milkos who pitched in to clean
up, but also their families, friends and complete
strangers who simply wanted to lend a hand to get
the city back on its feet. Our milkos also donated
almost $22,000 worth of Aussie Farmers Direct
essential supplies including milk, bread and eggs,
and delivered it direct to the doors of people affected
by the floods within 48 hours of the disaster.
We have been rebuilding the Rocklea depot at the
fastest pace possible and hope to reopen in April.
Until then, we are running all of Queensland’s
operations out of a secondary depot in Brendale,
about forty minutes north of Brisbane’s CBD.
Some of our milkos now have to travel over
two hours to collect their stock from Brendale;
their committment to their customers has
been admirable.
Paul Dobson
Queensland General Manager,
Aussie Farmers Direct
QLD milko Phil Fischer at
our Rocklea depot a
day after the floods.
www.aussiefarmers.com.au
CHARITY
Venetia’s Story
Bundaberg, which was devastated during the floods,
was one of the key targeted areas for the program
that Aussie Farmers Foundation supported in
January called ‘Back to School 2011’. Over 27 schools
eagerly participated in the program, with principals
and community workers delivering vouchers which
were redeemed at local stores for school uniforms,
school bags and stationary.
I spoke to Bev Devlin, Community Development
Officer for the Bundaberg Family Relationship
Centre who coordinated the project on the ground
in Bundaberg and she said that the response from
the schools was fantastic. It was wonderful to hear
a similar response from Mr John Smith, CEO of
Wimmera Health who co-ordinated with four
secondary schools in his area to receive
assistance, he said; “People have had it hard here,
any assistance is a great initiative”.
Other regions which received help were Denmark
in WA plus Dimboola, Natimuk, Kaniva, Jeparit,
Nhill, Rainbow, Goroke, Yaapeet, Birchip, Charlton,
Donald, Nullawil, Tyrell, Sea Lake and Wycheproof
in Victoria, with $30,000 donated in total.
Venetia Taylor
Manager, Aussie Farmers
Foundation
37
 FRANCHISEE

I love being a milko

Name: Kylie Dalmazzo
Round: Redcliffe, QLD
A former massage therapist and mother to two boys
(Hayden 3 years and Cooper 2 years) Kylie is now a
'mumpreneur', eagerly taking up the reins as the new,
local milko in Redcliffe. For Kylie it was a 'no brainer'
decision, offering the work/life balance she desperately
needed as a busy, working mum.
“I was instantly drawn to the flexible nature of the
business as it gives me the freedom to get out of the
house and out on the road, delivering to my customers
in the local community whilst still being close to home
to spend quality time with my two growing boys.
It makes me feel incredibly proud to be supporting
Aussie farmers, especially with the recent floods here
and also helping other young, busy mums make their
grocery shopping simpler, with its convenience saving
them money too.”
“What I love best about being a franchisee?
The support I get from everyone involved in the
business, we've got a great team and I also get a lot
of satisfaction seeing my business grow and
knowing it's through my own efforts.”

WOULD YOU LIKE TO JOIN Australia’s

fastest growing franchise?
Did you know that Aussie Farmers Direct has just been awarded Australia's
fastest growing franchise by BRW magazine for the second consecutive year?
It’s no mean feat and we’re the first company ever to achieve this award
two years running!
Why not come and join in our success? We’re on the hunt for new franchisees
across Australia. An Aussie Farmers Direct franchise gives you the opportunity
to grow your own successful business whilst supporting both Australian
farmers and the Australian economy.
To find out more, go to our website: www.aussiefarmers.com.au and click on
‘Franchise Opportunites’ or call: 1300 MILKMAN (1300 645 562).

www.aussiefarmers.com.au
39
 MAIL

Tell us what you

really think!
At Aussie Farmers Direct we’re pretty down to earth, honest folk and we’d
love to hear what you, our customers, really think about this magazine,
This is YOUR magazine so we want to make it great! The best letter
from each issue will be printed in the forthcoming issue and the winning
letter will also receive a wonderful collection of top notch recipe books.
Simply email: magazine@aussiefarmers.com.au and title the email:
‘Letter of the issue’. Here’s some recent mail we’ve received...

I recently placed my first order with Aussie
Farmers Direct, having seen the vans
on my street. I placed a ‘once off’ order
which included a beef and mushroom pie
and received a call from a lovely lady the
following day to confirm my order and
explain the process. This was followed
up with my order being delivered exactly
as described before I left for work on
Wednesday. And that pie, good people, oh
that pie! My husband, long time pie eater
that he is, has stated in no uncertain terms
that such a pie has never existed before
and that any pie eaten in future will surely
disappoint. Well done Aussie Farmers Direct
– the milkman in his van has come a long
way since I was a kid, and I couldn’t be
happier! Thank you so much. Nuala, WA
We live in Redwood Park, SA and Aussie
Farmers Direct is just a great help to us.
My husband, when he first tasted the full
cream milk, said that it was just as he
remembered as a boy (he is 81 now).
Your presentation and professionalism and
courteous service are a credit to you all!
Merilyn, SA
I am a new customer and very happy with
the product and the magazine. There are
two particular aspect of the magazine
I wish to commend you on. Meeting the
farmers – ‘Meet the Ferrises’ was an
excellent insight into what goes on at a
farm. I would appreciate meeting a few
more of them or hear their stories.
We are so segregated from the primary
producers that most of the time, we
assume our foods come from supermarkets.
Featuring the franchisee is a good personal
touch. It is good to know that the person
delivering your products really enjoy
what they do. Marian, NSW
Congratulations Josie LE
Weedon of Highton, TH TTER
EI
SSUOF
VIC for this letter. E The large 1 kg tub of strawberry yoghurt
Josie receives a copy of
the wonderful cookbooks
that inspired the recipes in
our last edition.
I had not thought of Aussie Farmers
Direct putting out a magazine so was
surprised and pleased when it arrived.
I am particularly interested in hearing
about the farmers who are a part of
Aussie Farmers Direct as this was my
main inspiration for learning about the
organisation and becoming a customer.
I felt it was a wonderfully creative
idea that the ordinary suburban family
could so directly be involved with
supporting Australian farmers at a time
when they so badly need it and, as a
bonus, have the products delivered
to our doorstep.
The '100% Australian' promise is vital
– the customer trusts Aussie Farmers
Direct to source true Australian
products. The magazine is an
opportunity for informing customers
on how this is done.
So, to hear about the farmers and
producers of the products available;
to get ideas on how these products can
be used; to hear about the franchisees
who ensure the products get to us so
fresh, and keep us up to date with
worthwhile information, all go to
making a very readable magazine.
It is wonderful that the original concept
has grown so well all over Australia.
The magazine will also be useful
in explaining to friends about the
organisation and, hopefully, encourage
them to become customers as well.
Josie, VIC
I would just like to say a huge THANK YOU
for adding yoghurts to your product range.
was devoured in less than a day (between
two people mind you). I’m so glad it’s 98%
fat free!!! They will definitely be a weekly
addition to my order. Keep up the good
work Aussie Farmers Direct!
Brendan, VIC
I am writing to let you know what a fantastic
job your company is doing in supporting
the local farmers.
By not supporting the multi-nationals you
have succeeded in growing your business,
and supporting our economy by providing
jobs and at the same time providing value
for money to the consumers.
I run a milk distribution company in
Sydney with my husband. Our main
products are manufactured by small
farmers in NSW and Victoria who have
gone against the big guys and decided
to bottle milk themselves.
We are also proud of supporting local
farmers to see their business grow as
ours grows rather than seeing profits
go overseas. Congratulations and good
luck for the future. Suzy, NSW
I was pleasantly surprised to receive a
copy of your magazine. I love informative
and interesting booklets like this which
are filled with relevant articles and local
stories. It is surprising what a large range
of Australian made and owned products are
out there, we just need to be made aware
of them and magazines such as yours are
just the ticket. As a self confessed recipe
and cooking show addict, I think the
inclusion of good recipes is a winner – they
don’t need to be too fancy, just delicious
with not too many ingredients. Sue, VIC

www.aussiefarmers.com.au
40