Cook up a feast this Australia Day

Kick off the celebrations with national flavour


Australia is renowned for its meat, and rightly so. Veronique Droulez, dietician and senior nutrition manager at Meat & Lifestyle Australia, explains that in our bid to eat healthily at the beginning of a new year, we shouldn’t be banishing red meat from our diet.

“When it comes to nutrition, red meat is the best source of iron and zinc, and is extremely well absorbed by the body. Apart from those niche, special-occasion meats, everyday Australian meat is not particularly marbled. The fat tends to be visible, meaning that you can easily trim it off. It’s really all about balance.

“Australian dietary guidelines suggest that we should be eating about 200g (raw weight) of meat every second day, which in a two-week cycle works out to about three or four times a week.

“I think the key is to think beyond steak or lamb chops – try a salad or stir-fry, make a bolognese or a slow-cooked stew. All these dishes tend to invite vegetables to the plate.”

Why not take Veronique’s advice and serve your steak in a hearty salad (pictured above)? Not only is it really tasty, it’s a great way of making a good cut of meat stretch that little bit further.

Simply roast baby potatoes in a hot oven with olive oil and rosemary until crisp on the outside and soft in the centre. Sear a rib eye, sirloin or rump steak in a hot pan until cooked to your liking. Remove from the pan and leave to rest in a warm place before slicing thinly. Make a dressing by mixing natural yogurt, wholegrain mustard and a large squeeze of lemon juice.

Mix the steak and potatoes with generous handfuls of rocket. Scatter over a few lemon slices and arrange on a serving platter. Offer the mustard dressing on the side.


AMAZING ANTIPASTI



Kick off your Australia Day celebrations on 26 January with an easy-to-make antipasti platter using SpinneysFood Sun-dried Tomatoes, Roasted Mixed Peppers and Artichokes. Or, if you've got a sweet tooth, try your hand at this watermelon pavlova with lime cream and mint syrup.