Food & Wine

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Treat yourself with salmon rillettes and pear relish

<p>For when you feel like something a little bit fancy, try this delectable combination of salmon and pear relish!</p> <p><strong>Serves</strong>: 4</p> <p><strong>Ingredients</strong></p> <p><strong>Pear relish</strong></p> <ul> <li>2 packham pears, peeled and sliced</li> <li>50ml olive oil</li> <li>1 small red onion, finely chopped</li> <li>2 cloves garlic</li> <li>60ml cider vinegar</li> <li>70g sugar</li> <li>½ tsp cumin seeds, toasted and ground</li> <li>½ tsp mustard seeds, crushed</li> <li>2 bay leaves</li> </ul> <p><strong>Rillettes</strong></p> <ul> <li>400g salmon</li> <li>100g smoked salmon</li> <li>100g butter</li> <li>1 tsp fennel seeds, toasted and ground</li> <li>1 bunch of dill</li> <li>1 preserved lemon, finely chopped</li> <li>20g capers, finely chopped</li> <li>¼ tsp cayenne pepper</li> <li>50ml crème fraiche</li> <li>Salt and pepper</li> </ul> <p><strong>Salad</strong></p> <ul> <li>3 endives</li> <li>Olive oil</li> <li>1 lemon, juiced</li> <li>12 nasturtium leaves, to serve</li> </ul> <p><strong>Directions</strong></p> <p><strong>For the pear relish</strong></p> <p>1. In a heavy based pot, sauté the red onion until slightly caramelised, then add spices, sugar, vinegar and bay leaves.</p> <p>2. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside.</p> <p><strong>For the rillettes</strong></p> <p>3. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together.</p> <p>4. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set.</p> <p><strong>For the endive salad</strong></p> <p>5. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through.</p> <p>6. Season with salt, olive oil and lemon juice and set aside.</p> <p><strong>To serve</strong><br />7. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately.</p> <p><em><strong>Recipe thanks to <span><a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a></span>.</strong></em></p> <p><em>Written by Wyza. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/salmon-rillettes-and-pear-relish.aspx"><em>Wyza.com.au</em></a><em>.</em></p>

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Enjoy the taste of summer with a mango and cucumber noodle salad

<p><span style="font-weight: 400;">Enjoy the taste of summer with this refreshing salad.</span></p> <p><span style="font-weight: 400;"><strong>Serves</strong>: 6 as side salad</span></p> <p><span style="font-weight: 400;"><strong>Prep time</strong>: 30 mins</span></p> <p><span style="font-weight: 400;"><strong>Cooking time</strong>: 0 mins</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 large Calypso® mangoes</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">200g Qukes®, sliced into rounds </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">100g dried rice vermicelli noodles </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 1/2 cups fresh herbs (like mint, coriander, Thai basil)</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">125g snow peas, shredded</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 long red chilli, thinly sliced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 baby wombok, shredded</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 red cabbage, shredded</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">3/4 cup roasted salted cashews or macadamia nuts</span></li> </ul> <p><strong>Dressing</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1/3 cup coconut water</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 cup sweet chilli sauce</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tbs grated ginger</span></li> </ul> <p><strong>Method</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Thinly slice the mango crossways. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Prepare the noodles following packet directions. Refresh under cold water and drain well. Use kitchen scissors to cut noodles into thirds. Transfer to a large bowl and add the Qukes®, herbs, snow peas, chilli and mango slices.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Combine all the dressing ingredients together and season with salt. Pour three-quarters over the salad and toss gently to combine.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Combine the wombok and cabbage and arrange over base of large serving platter or board. Top with mango salad. Scatter over the cashews. Spoon over remaining dressing and serve.  </span></li> </ol> <p>Tip: <span style="font-weight: 400;">You can add shredded chicken or chopped prawns to turn this salad into a main meal.</span></p> <p><em>Recipe courtesy of  Calypso Mangos.</em></p>

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Entertain with ease with a red onion salsa three ways

<p>Explore the different ways to use red onion in salsa with these three recipes.</p> <p><span style="font-weight: 400;"><strong>Serves</strong> 4 </span></p> <p><span style="font-weight: 400;"><strong>Prep:</strong> 15 mins </span></p> <p><span style="font-weight: 400;"><strong>Cooking time</strong> 0 mins </span></p> <p><strong>Red onion, Avocado &amp; apple salsa </strong></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 pink lady, Fuji or Jazz apple, cut into matchsticks </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 avocado, diced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 small red onion, peeled, halved, finely diced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">2 tbs chopped coriander </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 lime, juiced </span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;"> Combine the apple, avocado, onion and coriander in a bowl. Pour over the lime juice, stir to </span>combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over sticky pork, kebabs or rissoles. </li> </ol> <p><strong>Red onion, apple &amp; cucumber salsa </strong></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 pink lady, Fuji or Jazz apple, cut into matchsticks </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 large Lebanese cucumber, diced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 small red onion, peeled, halved, finely diced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">2 tbs chopped flat leaf parsley leaves </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 lime, juiced </span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;"> Combine the apple, cucumber, onion and parsley in a bowl. </span></li> <li><span style="font-weight: 400;">Pour over the lime juice, stir to </span>combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over fish, pork, lamb or chicken. </li> </ol> <p><strong>Red onion, chilli mango salsa </strong></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 firm ripe mango, peeled, diced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 Lebanese cucumber, diced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 small red onion, peeled, halved, finely diced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 long red chilli, finely chopped </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">2 tbs chopped coriander </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 lime, juiced </span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;"> Combine the mango, cucumber, onion, chilli and coriander in a bowl. </span></li> <li><span style="font-weight: 400;">Pour over the lime </span>juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over fish, pork or chicken. </li> </ol> <p><em>Recipe courtesy of Australian Onions.</em></p>

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Enjoy the taste of summer with a tropical granola breakfast tart

<p><span style="font-weight: 400;">Juicy, delicious and bursting with nutritional goodness, these breakfast tarts are the perfect way to wake up.</span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4</span></p> <p><strong>Cooking time: </strong>20 minutes</p> <p><span style="font-weight: 400;"><strong>Ingredients</strong>:</span></p> <p><strong>Tarts</strong></p> <ul> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">3 Cups rolled oats</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 Cup sunflower seeds</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 Tsp vanilla paste</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">¼ Cup honey</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">½ Tsp cinnamon</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">4 Tbsp melted coconut oil</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 egg white</span></li> </ul> <p><strong>Topping</strong></p> <ul> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">1 Tub coconut yoghurt</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">    </span><span style="font-weight: 400;">Fruits for topping – Ruby Rise Red Papaya sliced, mango cubed, blueberries</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">Shaved coconut</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">1 Tbsp honey</span></li> </ul> <p><span style="font-weight: 400;"><strong>Method</strong>:</span></p> <ol> <li><span style="font-weight: 400;">Preheat the oven to 120 degrees.</span></li> <li><span style="font-weight: 400;">Lightly spray 4 small tart tins with vegetable oil.</span></li> <li><span style="font-weight: 400;">In a medium bowl combine oats, cinnamon, sunflower seeds, vanilla, honey, egg white and coconut oil. Mix well. Divide the mixture between tins. Press the mixture at the bottom of the pans and press evenly at the bottom and sides of pan – be sure to leave ditch/well for the yoghurt.</span></li> <li><span style="font-weight: 400;">Bake for 20 minutes or until light and golden brown.</span></li> <li><span style="font-weight: 400;">Allow to cool in the tins for 10 mins, then move to a cooling rack (keep in tins).</span></li> <li><span style="font-weight: 400;">When completely cool, gently remove.</span></li> <li><span style="font-weight: 400;">Place a few spoonfuls of yoghurt into the granola tarts, then top with the fruit and toasted coconut. Drizzle with honey.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe and photo courtesy of Ruby Ryse Papaya.</span></em></p>

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Enjoy some sweet mango and prawn rice paper rolls

<p><span style="font-weight: 400;">Enjoy a fun and sweet twist on a traditional dish.</span></p> <p><span style="font-weight: 400;"><strong>Makes</strong>: 24</span></p> <p><span style="font-weight: 400;"><strong>Prep time</strong>: 30 mins</span></p> <p><span style="font-weight: 400;"><strong>Cooking time</strong>: 0 mins</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">4 Calypso® mangoes</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 x 250g packs Qukes® peeled into ribbons </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2/3 cup whole egg mayonnaise</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 lime, juiced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tbs hot chilli sauce</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">200g dried rice vermicelli noodles </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">36 cooked medium king prawns, peeled, deveined </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">24 (2 x 150g packets) rice paper wrappers </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 small iceberg lettuce, shredded</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup fresh mint leaves </span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;">Cut the cheeks from the mangoes and scoop the flesh from the cheeks. Roughly chop 1 mango cheek and place in small food processor. Add mayonnaise and lime juice and pulse until well combined. Remove to a bowl and swirl through the chilli sauce. Refrigerate until ready to serve. Thinly slice the remaining mango crossways, place onto a plate and refrigerate until required. </span></li> <li><span style="font-weight: 400;">Prepare the noodles following the packet directions. Refresh under cold water and drain well. Return to bowl. Cut into shorter lengths using kitchen scissors. Cut the prawns in half through the centre of the prawn so they still resemble prawn shape. </span></li> <li><span style="font-weight: 400;">Working with one rice paper sheet at a time, submerge it in a shallow dish of luke-warm water for 3 seconds, it should still be firm. Place on a board and pat dry with paper towel to remove excess water. Place 4-5 mango slices down the centre of the rice paper sheet.</span></li> <li><span style="font-weight: 400;">Top with 4 Qukes® slices, 3 pieces of prawns, lettuce, noodles and mint. Fold in the sides and roll-up firmly from the end closest to you to enclose the filling. Repeat to make 24 rolls. Serve with mango dipping sauce.</span></li> </ol> <p>Tip: <span style="font-weight: 400;">You can make the rice paper rolls up to 2 hours ahead. Place on plate and cover loosely with paper towel and plastic wrap</span></p> <p><em><span style="font-weight: 400;">Recipe and photo courtesy of Calypso Mangoes.</span></em></p>

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Salmon with papaya salsa

<p><strong>Time to prepare 5 mins | Cooking Time 30 mins | Serves 4</strong></p> <p><span style="font-weight: 400;">Tender salmon with a tangy and refreshing salsa, made for a relaxed summer night!</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 avocados, diced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 cups papaya, peeled, deseeded and diced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">150g cherry tomatoes, quartered</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Olive oil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4 x salmon fillets</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1¼ cups brown rice</span></li> </ul> <p><strong>Directions</strong><span style="font-weight: 400;">:</span></p> <p>1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside.</p> <p>2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre.</p> <p>3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.</p> <p>4. Serve salmon on top of brown rice and top with salsa. Season to taste.</p> <p><em><span style="font-weight: 400;">Recipe thanks to</span><a href="http://australianpapaya.com.au/"><span style="font-weight: 400;"> Papaya Australia.</span></a></em></p> <p><em><span style="font-weight: 400;">Republished with permission of </span><a href="https://www.wyza.com.au/recipes/salmon-with-papaya-salsa.aspx"><span style="font-weight: 400;">Wyza.com.au.</span></a></em></p>

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10-minute summer pizza

<p><span style="font-weight: 400;">A light and luscious pizza perfect for the warmer months.</span></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;">4 x 20cm plain pizza bases</span></li> <li><span style="font-weight: 400;">1/4 cup tomato passata</span></li> <li><span style="font-weight: 400;">200g fresh ricotta, crumbled</span></li> <li><span style="font-weight: 400;">2 bunches asparagus, woody ends removed</span></li> <li><span style="font-weight: 400;">4-5 sprigs fresh thyme</span></li> <li><span style="font-weight: 400;">1 teaspoon black peppercorns</span></li> </ul> <p><strong>Basil oil:</strong></p> <ul> <li><span style="font-weight: 400;">1 bunch fresh basil, leaves and tender stems stripped off</span></li> <li><span style="font-weight: 400;">1/3 cup extra virgin olive oil</span></li> <li><span style="font-weight: 400;">Watercress, to garnish</span></li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 200°C. Brush the pizza bases with the passata and scatter with the ricotta, asparagus, thyme and peppercorns. Bake in the preheated oven for 5-10 minutes until crisp and bubbly.</p> <p>2. In the meantime, prepare the Basil Oil: Place the basil in a heatproof bowl and cover with boiling water. Using a slotted spoon, remove basil immediately and refresh in cold or iced water. Drain basil well and place in a food processor. Add the olive oil and process until bright green and smooth.</p> <p>3. When cooked, drizzle the hot pizzas with a little basil oil and serve immediately.</p> <p><em><span style="font-weight: 400;">Recipe provided by the </span><a href="http://asparagus.com.au/"><span style="font-weight: 400;">Australian Asparagus Council.</span></a></em></p> <p><em><span style="font-weight: 400;">Republished with permission of </span><a href="https://www.wyza.com.au/recipes/summer-pizza.aspx"><span style="font-weight: 400;">Wyza.com.au.</span></a></em></p>

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How to create an edible garden with Indira Naidoo

<p><span style="font-weight: 400;">Have you ever wanted to grow your own vegetables but didn’t know where to start? Or perhaps you feel you don’t have the space or time to grow everything you need? Cookbook author and gardener, Indira Naidoo, 47, says maintaining an edible garden is easier than most people think and you don’t need a sea change or tree change to get started.</span></p> <p><span style="font-weight: 400;">In the 1990s, Indira was best known as a news broadcaster on ABC’s Late Edition and SBS’s World News Tonight. She also entertained audiences with her comedic talents, making guest appearances on ABC’s Club Buggery, Good News Week, The Fat, and the McFeast Show.</span></p> <p><span style="font-weight: 400;">According to the former news broadcaster turned green thumb, gardening has brought back a sense of balance to her life.</span></p> <p><span style="font-weight: 400;">“We outsource so much of the fun bits in our life, and all we’ve left ourselves with is the boring bits, which is work. And that balance isn’t there,” she says.</span></p> <p><span style="font-weight: 400;">As a journalist, Indira would often cover stories about emerging environment and food issues but she never felt truly connected with the space around her. </span></p> <p><span style="font-weight: 400;">“I think in our modern society most of us are very over-connected with our screens and our phones, our laptops. It can make you quite neurotic. And just be disconnected from that is very important.”</span></p> <p><span style="font-weight: 400;">Going back to basics, Indira started growing her own vegetables on her inner-city balcony, documenting the journey on her popular blog Saucy Onion. </span></p> <p><span style="font-weight: 400;">That was more than eight years ago. Since then, Indira’s been trained in climate change by former US President Al Gore, she’s released two books The Edible Balcony and The Edible City and conducts weekly gardening classes on the Wayside Chapel award-winning rooftop vegetable garden.</span></p> <p><strong>1. What are your top 3 tips for starting your own edible garden?</strong></p> <p>The key thing is to start small, start with the lettuces. As you get more confident and see how it grows move on to your other greens, tomato, capsicums, chilies.</p> <p>When you’ve got more space and you’re more confident about the time involved, then you can go to your root vegetables and your carrots and radishes and your potatoes.</p> <p><strong>2. How different is your career today?</strong></p> <p><span style="font-weight: 400;">I’m still exploring the same ideas and issues I did as a news broadcaster and journalist but just with a different level of connection, I guess. So for me it’s not that big a journey really. But I can imagine for some people it would be you know, coming from a manicure to having manure on your hands, can be quite a change! I just looked at my environment differently. I looked at my balcony differently.</span></p> <p><span style="font-weight: 400;">We always tell ourselves that these little changes will happen when you retire, when you cash in your superannuation and you move to the beach or the coast or the country and I guess in a way I’m sort of challenging that because most of us aren’t going to do that.</span></p> <p><strong>3. What are unexpected benefits of growing your own food? </strong></p> <p><span style="font-weight: 400;">I had no idea it would be so much fun, so enjoyable and in fact hard to leave my garden and go and do something else. Just connecting with nature, the greenery, and the lovely aromas. And it’s just fun to share your food with other people.</span></p> <p><span style="font-weight: 400;">The great thing about being a gardener is that you see seeds, and you see them differently, and you think, ‘wow look at that’</span></p> <p><strong>4. How has gardening changed your views on food and the environment? </strong></p> <p><span style="font-weight: 400;">The growing has changed my awareness, just the variety of things out there. And then obviously with waste. I mean, I can’t describe when you wait two to three months waiting for a fruit or vegetable to ripen, you are obsessed with it. Every little bug or caterpillar that tries to eat it, you protect it like a mother lion to her cub. It’s almost impossible to waste anything you grow yourself, you value it so much, because you invest so much time into it. And then that flows on to everything else. You can’t bear to waste their [farmers] food as well. I hate waste now. I hate any food scrap going into my bin. Any peelings. . . I try to take them to the worm farm.</span></p> <p><span style="font-weight: 400;">I try different varieties, different vegetables that I normally don’t get at the supermarket. That really changed my palate. Most people just do tomatoes, carrots, bananas, capsicums, and zucchini.</span></p> <p><span style="font-weight: 400;">The great thing about being a gardener is that you see seeds, and you see them differently, and you think, ‘wow look at that’. You just want to put it in and see what grows. And without being aware of it you’re educating yourself, you’re connecting with it.</span></p> <p><strong>5. What’s new in the gardening space? </strong></p> <p><span style="font-weight: 400;">Vertical gardens or green walls are a huge trend at the moment. And over the years I’ve been trialling a few methods where you can have systems that are expensive or as high tech as you can afford.</span></p> <p><span style="font-weight: 400;">The wonderful thing compared to when I first started gardening in small spaces, there wasn’t a lot of design or technology in the marketplace to support you. The wonderful thing now is companies are building specific growing mediums and growing containers for people with small spaces or limited or urban spaces.</span></p> <p><strong>6. Can edible gardens be as attractive as ornamental plants?</strong></p> <p><span style="font-weight: 400;">Edibles can be very attractive if you’re an ornamental grower. People think that edible gardens can’t be pretty gardens. I found that edibles can have beautiful leaves and beautiful flowers as well. Flowers from eggplants and capsicums can be really pretty. They have their own fragrances and smells as well.</span></p> <p><span style="font-weight: 400;">Written by Mahsa Fratantoni. Republished with permission of </span><a href="https://www.wyza.com.au/articles/property/how-to-create-an-edible-garden-with-indira-naidoo.aspx"><span style="font-weight: 400;">Wyza.com.au.</span></a></p>

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Delicious veggie smoothies to try this spring

<p><span style="font-weight: 400;">Homemade smoothies are the perfect way to boost your vitamin and nutrient intake during the warmer months – but rely too heavily on juicing or blending your fruit, and you could end up missing out on essential fibre throughout the day.</span></p> <p><span style="font-weight: 400;">Vegetable-based smoothies, on the other hand, are packed with a high number of nutrients, are low in calories and help control cravings.</span></p> <p><span style="font-weight: 400;">Here’s our round up of the best thirst-quenching veggie smoothies that are not only easy to make, but look and taste great too.</span></p> <p><strong>1. Ruby red beetroot smoothie</strong></p> <p><span style="font-weight: 400;">Detox and hydrate with this bright beetroot smoothie, which is rich in antioxidants, and vitamin A and C. You’ll need ½ beetroot, ½ a cucumber and 5 carrots. Chop all ingredients and blend until smooth. </span><span style="font-weight: 400;"><a href="https://greatist.com/health/new-year-detox-recipes">(Recipe via Easy Detox).</a></span></p> <p><strong>2. Green immunity smoothie</strong></p> <p><span style="font-weight: 400;">Self-confessed smoothie addict, Chris from Tales of a Kitchen, uses a combination of spices, aromatics and green veggies to create the ultimate immune-boosting drink. Get the recipe </span><span style="font-weight: 400;"><a href="http://talesofakitchen.com/breakfast/green-immunity-smoothie-and-i-quit-sugar-smoothie-ebook/">here.</a></span></p> <p><strong>3. Super cucumber and ginger smoothie</strong></p> <p><span style="font-weight: 400;">Make this zesty green smoothie featuring cucumber and spinach for an easy way to boost your leafy green intake throughout the week. Add apple and honey for a touch of sweetness or try it with your low calorie sugar substitute of choice. Get the recipe</span><a href="http://talesofakitchen.com/breakfast/super-green-super-vibrant-cucumber-apple-and-ginger-smoothie/"><span style="font-weight: 400;"> here. </span></a></p> <p><em><span style="font-weight: 400;">Republished with permission of </span><a href="https://www.wyza.com.au/articles/lifestyle/food-and-wine/delicious%C2%A0veggie-smoothies-to-try-this-spring.aspx"><span style="font-weight: 400;">Wyza.com.au.</span></a></em></p>

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Papaya and coconut milk ice pops

<p>Aside from helping to improve digestion, papaya is also bursting with vitamin C which supports the immune system and vitamin A which is essential for healthy eyes. Rich in antioxidants as well, it’s no wonder that adding some papaya to your diet can have a positive inside-out effect on your skin.</p> <p>If you’re not into frozen treats, simply skip the freezing step and enjoy the blended papaya with coconut milk as a smoothie. You can skip the natvia, erythritol or sugar as this is only used in the recipe to help the treat taste sweeter once frozen.</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 Ruby Rise Red Papaya</li> <li>1 (270ml) can coconut milk</li> <li>1/3 cup natvia, xylitol or unrefined sugar</li> <li>1/2 teaspoon vanilla bean paste</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Cut the papaya in half lengthways. Using a spoon, remove and discard the seeds. Peel the papaya using a vegetable peeler, cut into chunks and place in a blender.</li> <li>Blend the papaya on medium speed until liquid. Pour into 6-12 ice cream moulds, depending on size, filling them only halfway.</li> <li>Rinse the blender jug and pour in the coconut milk, add sweetener of your choice and vanilla. Blend for 30 seconds on low speed.</li> <li>Top each filled mould with the coconut milk blend. Pop in an ice pop stick and freeze for 8-12 hours or overnight.</li> </ol> <p><strong>Tip</strong></p> <p>Store ice pops in the moulds to prevent freezer burn. Alternatively, remove from moulds and wrap tightly with baking paper and store in a zip lock bag in the freezer.</p> <p><em>Recipe by Martyna Angell, The Wholesome Cook.</em></p>

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Mango and berry fruit salad with rosé syrup

<p>Take the heat off the day with this sweet and refreshing fruit salad.</p> <p>Serves: 6-8</p> <p>Prep time: 20 mins + 3 hours chilling</p> <p>Cooking time: 25 mins</p> <p><strong>Ingredients:</strong></p> <ul> <li>4 Calypso® mangoes, chilled</li> <li>2 x 125g Perfection Raspberries</li> <li>2 x 125g Perfection Blueberries</li> <li>250g strawberries, hulled, halved</li> <li>175g mulberries, blackberries or boysenberries</li> <li>1 pomegranate, halved, arils removed (see tips)</li> <li>Vanilla ice cream and little meringues or shortbread, to serve</li> </ul> <p><strong>Rosé syrup      </strong></p> <ul> <li>500ml rosé</li> <li>1 cup white sugar</li> <li>3 sprigs fresh mint</li> </ul> <p><strong>Method:</strong></p> <ol> <li>To make the syrup, combine the rosé and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil and simmer gently for 20 minutes until the syrup reduces an thickens slightly. Pour into a heatproof jug and add the sprigs of mint. Refrigerate for 3 hours.</li> <li>Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Slice the mango crossways and arrange over a large serving platter. Scatter over the berries and pomegranate arils.</li> <li>Pour the chilled syrup over fruit. Serve with ice cream and meringues or shortbread.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>To remove the arils from pomegranate, roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Remove any white pith.</li> <li>For an alcohol-free syrup replace the rosé with cranberry, pomegranate or apple juice.</li> </ul> <p><em>Recipe by </em><em>Calypso</em><strong><em><sup>®</sup></em></strong> <em>Mango.</em></p>

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Sweet potato, corn and bean salad

<p>This wholesome salad can be eaten as a side or served on its own.</p> <p>Serves 4-6 as side salad</p> <p>Prep time: 20 mins</p> <p>Cooking time: 20 mins</p> <p><strong>Ingredients:</strong></p> <ul> <li>1kg sweet potatoes, scrubbed</li> <li>2 tbs olive oil</li> <li>2 tbs fajita spice</li> <li>3 fresh corn cobs</li> <li>425g can black beans, drained, rinsed</li> <li>2 tomatoes, chopped</li> <li>1 avocado, chopped</li> <li>1/2 small red onion, halved, thinly sliced</li> <li>1 cup coriander leaves</li> </ul> <p><strong>Dressing</strong></p> <ul> <li>3 tbs extra virgin olive oil</li> <li>1 lime, juiced</li> <li>1 tbs finely chopped pickled jalapeño</li> <li>1 tsp caster sugar</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven 220°C fan forced. Cut the sweet potatoes in half crossway then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and sprinkle over the fajita. Turn to coat. Roast 20 minutes, turning once until golden and tender.</li> <li>Combine all the dressing ingredients in a large bowl. Season then whisk until well combined. Remove 1 tablespoon to a jug.</li> <li>While sweet potato is roasting, cook corn on a greased barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred. Remove to a board, cut kernels from cobs. Add corn, black beans, tomato, avocado and onion to the dressing. Stir to combine.</li> <li>Spoon corn mixture over the roasted sweet potato. Pour over the reserved dressing. Toss gently to combine. Scatter with coriander. Serve.</li> </ol> <p><em>Recipe by Australian Sweet Potatoes.</em></p>

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Caramelised onion, bean and corn tacos

<p>Make snack time more special with these tasty tacos.</p> <p><strong>Ingredients:</strong></p> <ul> <li>4 brown onions, peeled, thinly sliced</li> <li>2 tbs olive oil</li> <li>2 tbs brown sugar</li> <li>40g sachet fajita seasoning</li> <li>8 flour tortillas</li> <li>2x400g can black beans, rinsed, drained</li> <li>2 corn cobs, kernels removed</li> <li>375g jar mild thick and chunky salsa</li> <li>2 cups grated tasty cheese</li> <li>olive oil cooking spray</li> <li>smashed avocado, lime wedges, sour cream and coriander leaves, to serve</li> </ul> <p><strong>Salsa</strong></p> <ul> <li>½ small red onion, peeled, finely chopped</li> <li>2 vine-ripened tomatoes, deseeded, finely chopped</li> <li>½ lime, juiced</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 220°C fan forced. Lightly grease two large oven trays.</li> <li>Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High or 100 per cent power for 4 minutes until soft.</li> <li>Heat half the oil in a medium, non-stick frying pan over a medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.</li> <li>Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.</li> <li>Place tortillas onto trays. Spray both sides lightly with cooking oil. Bake for 10 minutes, or until cheese is melted and tortillas are golden around the edges.</li> <li>Meanwhile, make salsa. Combine all ingredients in a bowl. Serve tacos with salsa, avocado, lime wedges, sour cream and coriander leaves.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.</li> <li>For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.</li> <li>To serve at a later time, make to the end of step 3 and place on a tray in the fridge. Kids can cook them between baking paper in a sandwich press.</li> </ul> <p><em>Recipe by Australian Onions.</em></p>

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Sweet potato crisps with chili coconut salt

<p>This recipe makes for a snack everyone in the family could enjoy – and it takes less than an hour to prep and cook. Try it this week!</p> <p><strong>Ingredients:</strong></p> <ul> <li>3 sweet potato, skin on, scrubbed (you can use orange, purple or white)</li> <li>light olive oil or vegetable oil, for frying</li> <li>chilli coconut salt</li> <li>¼ cup shredded coconut</li> <li>2 tsp sea salt flakes</li> <li>1 tsp brown sugar</li> <li>1 tsp chilli flakes</li> <li>1 tbs thyme leaves</li> </ul> <p><strong>Method:</strong></p> <ol> <li>For the chilli coconut salt; Scatter coconut into a small non-stick frying pan. Place over medium heat. Cook shaking pan for 3 minutes or until lightly toasted. Remove to plate to cool. Transfer coconut to a small food processor, add remaining ingredients and process until well combined.</li> <li>Using a mandolin, thinly slice the sweet potato into rounds. Pat surface dry with paper towel.</li> <li>Half fill a medium saucepan or wok with oil and heat over medium heat until hot. Cook the sweet potato in batches, for 2-3 minutes until light golden. Use a slotted spoon to remove to a wire rack sitting over a baking tray.</li> <li>Sprinkle crisps with a little salt as they come from the oil. Repeat until all sweet potato crisps are cooked, reheating the oil between batches as needed.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Crisps will keep 3 days in an airtight jar. if they go a little soft just spread onto a baking tray and heat in 200°C fan forced oven for 3-5 minutes (on cooling they will become crisp again)</li> <li>No mandolin! Peel sweet potatoes into long strips using a potato peeler.</li> <li>When cooking the crisps, a sign they are cooked is when the oil stops bubbling.</li> </ul> <p><em>Recipe by Australian Sweet Potatoes.</em></p>

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Pork and apple sausage rolls

<p><span>These sausage rolls are perfect for picnics, lunch boxes, party dishes or as a snack. </span></p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>6 sheets frozen puff pastry, partially thawed</span></li> <li><span>1 egg, lightly beaten</span></li> <li><span>1 tbs black sesame or poppy seeds</span></li> <li><span>Tomato or barbecue sauce, to serve</span></li> </ul> <p><span>Filling</span></p> <ul> <li><span>1 tbs olive oil</span></li> <li><span>2 brown onions, peeled, coarsely grated</span></li> <li><span>8 slices thick white bread, crusts removed</span></li> <li><span>¼ cup milk</span></li> <li><span>2 large Granny Smith apples, peeled, cored, coarsely grated</span></li> <li><span>500g sausage mince</span></li> <li><span>500g pork mince</span></li> <li><span>½ cup flat leaf parsley leaves, finely chopped</span></li> <li><span>1 egg, lightly beaten</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span> Preheat oven to 200°C fan forced. Lightly grease two large oven trays.</span></li> <li><span> To make filling, heat oil in a medium frying pan over a medium-low heat. Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes.</span></li> <li><span> Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.</span></li> <li><span> Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well.</span></li> <li><span> Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways.</span></li> <li><span> Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.</span></li> </ol> <p><strong><span>Tips:</span></strong></p> <ul> <li><span>Squeezing out excess moisture from apple will ensure the pastry is crisp.</span></li> <li><span>Partially thawed pastry is much easier to work with than fully thawed pastry. Remove one piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling.</span></li> <li><span>Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven.</span></li> <li><span>Unable to get good quality pork mince? You can use all sausage mince if you like.</span></li> </ul> <p><em><span>Recipe by Australian Onions.</span></em></p>

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Bindi Irwin reveals her favourite wedding planning moment so far

<p>Wedding planning continues for the bride and groom-to-be, Chandler Powell and Bindi Irwin. </p> <p>The 21-year-old is proving to be well-prepared so far and has already locked in the Australia Zoo for her venue as well as her wedding gown. </p> <p>Now, Bindi is focussing her attention on another major feature for her big day: the wedding cake.</p> <p>The wildlife star shared a photo of herself, her fiance, her mother Terri Irwin and loved ones as they sampled a number of flavours while wedding cake testing on Sunday. </p> <p>Wedding cake tasting together has been one of the best planning moments so far. I'm beyond grateful to have the love and support of this amazing group in my life," the daughter of the late Steve Irwin wrote in the caption of the adorable picture. </p> <p>"This might have been my favorite planning moment yet." Chandler wrote not too soon after the photo was posted. </p> <p>Last month, Bindi’s little brother, Robert, revealed his sister is already completely invested in her wedding planning just months after Chandler proposed with a gorgeous two-carat,m vintage oval diamond on July 24 - Bindi’s 21st birthday. </p> <p>"This might have been my favorite planning moment yet."</p> <p>"Bindi is in planning mode, she's incredible. She's got all the colour-coded binders," the 15-year-old told<span> </span><a rel="noopener" href="https://people.com/" target="_blank">People<span> </span></a>magazine. </p> <p>Bindi playfully added, "Saving the world and planning a wedding. It's tough! [But] it's a healthy balance."</p> <p>The couple have yet to reveal their wedding date but they will tie the knot at Australia Zoo some time in 2020 in front of family, friends and furry animals.</p> <p><span>​Scroll through the gallery above to see Bindi with her family. </span></p>

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Boost your veggie intake with a sweet potato chickpea burger

<p><span style="font-weight: 400;">Up your veggie intake with ease thanks to these sweet potato and chickpea burgers.</span></p> <p><span style="font-weight: 400;"><strong>Makes:</strong> 4</span></p> <p><span style="font-weight: 400;"><strong>Prep time:</strong> 20 + 30 mins chill</span></p> <p><span style="font-weight: 400;"><strong>Cooking time:</strong> 35 mins</span></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;">600g sweet potato, peeled, halved lengthways</span></li> <li><span style="font-weight: 400;">400g can chickpeas, rinsed, drained</span></li> <li><span style="font-weight: 400;">1 small red onion, finely chopped</span></li> <li><span style="font-weight: 400;">2 garlic cloves, crushed</span></li> <li><span style="font-weight: 400;">1/2 lemon, juiced</span></li> <li><span style="font-weight: 400;">2 tbs smokey chipotle spice blend or fajita seasoning</span></li> <li><span style="font-weight: 400;">1/2 cup flat-leaf parsley leaves, finely chopped</span></li> <li><span style="font-weight: 400;">1 cup fresh breadcrumbs</span></li> <li><span style="font-weight: 400;">¼ cup raw couscous</span></li> <li><span style="font-weight: 400;">olive oil cooking spray</span></li> <li><span style="font-weight: 400;">hamburger buns </span></li> <li><span style="font-weight: 400;">Wedges iceberg lettuce</span></li> <li><span style="font-weight: 400;">Onion jam &amp; chipotle mayonnaise, to serve</span></li> </ul> <p><strong>Methods</strong></p> <ol> <li><span style="font-weight: 400;">Chop the sweet potato into 3cm chunks. Place onto a microwave-safe plate. Cover with a damp paper towel. Microwave 7-8 minutes or until just tender when tested with a skewer. Drain any excess water.  Smash with a fork then transfer to a bowl. Cool 15 minutes.</span></li> <li><span style="font-weight: 400;">Combine chickpeas, onion, garlic, lemon juice and spice in a food processor. Season, process until mixture almost comes together. Add to the sweet potato with the parsley, breadcrumbs and raw couscous. Shape mixture into 4 patties. Place on a lined baking tray, cover and refrigerate for 30 minutes to firm up if time permits. </span></li> <li><span style="font-weight: 400;">Place a flat tray into the oven. Preheat oven and tray 220°C fan forced. Spray both sides of the patties with oil. Place onto the hot tray. Cook 15 minutes, turn and cook for a further 10 minutes until light golden.</span></li> <li><span style="font-weight: 400;">To serve, spread onion jam over the base of burger buns. Top with lettuce and sweet potato pattie. Drizzle with chipotle mayonnaise. Serve.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe credit of <a href="http://australiansweetpotatoes.com.au/">Australian Sweet Potatoes</a>.</span></em></p>

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No-bake mango cheesecake log

<p><span style="font-weight: 400;">With no baking involved, you can easily whip up this dessert in the kitchen with your grandkids.</span></p> <p><span style="font-weight: 400;">Serves: 6-8 </span></p> <p><span style="font-weight: 400;">Prep time: 45 mins + 6 hours chilling</span></p> <p><strong>Ingredients:</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">3 Calypso® mangoes </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">250g cream cheese, chilled, chopped</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup caster sugar</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">300ml thickened cream</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp vanilla bean paste</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ cup sour cream</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tbs coconut milk, chilled</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tbs dark Rum, Kahlua or Malibu </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">250g packet Arnott’s Choc Ripple Biscuits</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Edible flowers to serve, optional </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Cut the cheeks from 1 mango, scoop the flesh from the cheeks and process until smooth, you will need 1/2 cup of puree. Add the chilled cream cheese and ¼ cup of the caster sugar, pulse until well combined (see tip).</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Whisk the cream with remaining ¼ cup caster sugar and vanilla to form soft peaks. Add the sour cream and whisk until thick. Spoon about 3 tablespoons of the cream mixture down the centre of a 30cm long serving plate or board. Combine the coconut milk and rum in a shallow dish. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Dip one side of 2 biscuits into the coconut milk mixture. Sandwich together with 1 tablespoon of mango cheesecake mixture. Stand upright in the cream at one end of the plate/board. Working with one biscuit at a time, dip into coconut milk, then top with mango cheesecake mixture and sandwich against biscuits on the plate. Repeat to form a log-shape. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Spread the remaining whipped cream over the top and sides of log. Cover and refrigerate for 6 hours or overnight.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Before serving, remove the cheeks from the remaining mangoes. Carefully scoop out the flesh then thinly slice. Arrange the mango over the biscuit log and top with edible flowers. Cut diagonally into pieces and serve. </span></li> </ol> <p><strong>Tips:</strong><span style="font-weight: 400;"> </span></p> <ul> <li><span style="font-weight: 400;">Don’t over process the mango and cheese mixture, just pulse in short sharp bursts until combined.</span></li> <li><span style="font-weight: 400;">For a kid friendly option, replace the liqueur with more coconut milk.</span></li> </ul>

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Woman issues warning after getting more than she bargained for in her Coles Caesar Salad

<p>An Australian woman has made a revolting discovery in her Caesar salad from Coles.</p> <p>Simone Solodchuck-Boston made a post to the Coles Facebook page outlining that she had bought two of the pre-made Coles Caesar salads and was mid-bite when she made an unfortunate discovery.</p> <p>“After enjoying most of one I noticed something strange hanging off my fork - turns out it was a slug,” she wrote.</p> <p>“The slug had been squashed and inadvertently been mixed through the salad so not sure how much I may have eaten,” she wrote to Coles.</p> <p>Solodchuck-Boston said that she was making the post public, as she had tried to alert those in store to what she had found but was hit with a roadblock.</p> <p>“I called Coles to let them know that maybe they should pull the rest off the shelf as slugs can contain a pretty nasty bacteria and parasites,” she wrote.</p> <p> “I was told they couldn't find the form they needed to fill out to take them off the shelf at the moment and they can't pull them off the shelf with out it.”</p> <p>Some commenters on the post saw the funny side to the matter.</p> <p>“On the other hand nothing says fresh like slugs still being in the salad,” one wrote.</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fcoles%2Fposts%2F2669758893088109&amp;width=500" width="500" height="804" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>“Includes fork... apparently includes slugs too!” another commenter wrote.</p> <p>In a response to the post, Coles said that it was “disappointed to see this”.</p> <p>“We're sorry for the poor experience,” a Coles spokesperson wrote.</p> <p>Coles also spoke to Coles also spoke to<span> </span><em><a rel="noopener" href="https://au.news.yahoo.com/mans-nasty-find-in-his-coles-caesar-salad-052807886.html" target="_blank">Yahoo News Australia</a><span> </span></em>about the incident, saying that the customer was contacted and the supermarket has followed up with the supplier of the Caesar salads to investigate the matter.</p> <p>“Coles takes the quality of all our products seriously,” the statement said.</p> <p>“As always we encourage customers to return any item, they’re not 100% happy with to their nearest store for a full refund or replacement.”</p>

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