Healthy eating may feel like a Herculean task at times, especially when you hear junk food sirens in the background. However, meticulously designed healthy meal plans can make things different. Chefgood has entered the culinary battleground, introducing some delicious and healthy meal plans to meet the varied tastes of people in Australia. 

Chefgood is Australia’s premier meal plan service that strays from conventional options and offers a unique blend of flavors and nutrition. They are a restaurant-style meal delivery service and hence offer whole foods combined with restaurant-quality recipes that can be delivered straight to your doorstep at your convenience. 

With Chefgood, you can experience a revolution in the meal industry where the company has come up with amazing meal plans to please the taste buds of Aussies. 

Chefgood meals are cooked by real-life chefs based in Melbourne, and they make use of locally sourced ingredients for the best flavors. Unlike other companies that tend to stick with set meal plans and menus, Chefgood provides you with something different every week.

Benefits of food boxes:

According to Aussie lifestyle , what is the food habbit they got? Chefgood understands that Aussies have different health goals, and they come up with an ever-evolving range of handcrafted meals that are designed by expert cooks so your different needs can be met effectively. You may have a different lifestyle and your health goals may differ, but these healthy meal plans are created to bring a perfect balance of nutrition and great taste into your life. Enjoy popular dishes and choose calorie-controlled meals to support your weight loss goals. 

Those who embrace plant-based diets can benefit from their ultimate vegan meal plans, which are full of variety and taste that you cannot miss. If you are seeking to cut down on certain ingredients or some flavor, then Chefgood is the right choice; they understand your meal preferences. Want no added gluten or dairy meal plans? Chefgood has got you covered.

The food boxes offered by Chefgood are planned precisely and they are designed to offer 

• Nutrition and Taste: Enjoy the perfect combination of flavor and health with Chefgood crafted meals

• Variety: The menus change weekly, and you can expect a diverse culinary experience that you will enjoy with every food box delivered to your doorstep. 

• Meets different people’s goals of people: We are all different, so how can our meals be the same? Whether you are looking to lose some pounds, want to try vegetarian delights, or prefer gluten-free or dairy-free options, Chefgood tailors the meals in the best way to meet your demands. 

• Meets the needs of families and couples: Perfect for families and couples who choose healthy and nutritious meals to stay fit and healthy. You can choose to build your meal plan and meet the needs of everyone on a daily basis. 

• Top quality Ingredients: No matter what type of meal plan you choose, the meals are handcrafted by real-life chefs, and you get the highest quality seasonal ingredients from local sources. Always fresh and full of flavor. There is nothing nasty in the meals that can affect your health. No added sugar as well. 

Do Food Boxes Save Money?

Yes! The meal options provided by Chefgood are a cost-effective solution that is easy on your pocket. You don’t have to go grocery shopping or spend time cooking with different ingredients. Imagine the expense of food when you plan to dine out. You need to get ready and drive or use local transport to reach the restaurant. The noise, traffic, and various other things can be bothersome. You can cut down on so much unwanted stuff and save time simultaneously. All you need to do is open the meal box and enjoy your tasty food in the comfort of your home.  

With a minimum spend of $75 per week, you can enjoy healthy and delicious meals cooked by renowned chefs. You can get attractive discounts as well. The more you order, the more you will save. Choose weight loss plans or everyday meal plans that will meet your budget and give you complete satisfaction at the end. 

How Does Chefgood Work?

The meals are handcrafted, and renowned chefs prepare the meals using quality ingredients. They choose the produce as per the season and what is available locally. You can enjoy a nutritious punch that is succulent and not boring at all. The meals will keep you satisfied, and there is no added sugar. All the meals are packed with care and cooked using fresh ingredients, so you will never be disappointed. 

Chefgood works in four simple steps 

Step 1- Select your meal plan, which can be non-vegetarian, vegetarian, vegan, high protein, etc. 

Step 2- Subscribe and place the order. Make changes to the menu selection every week before the weekly cut, and you will be informed about this on the customer dashboard. Chefgood’s online subscriptions are easy as there are no lock-in contracts. You can opt-out anytime. 

Step 3- Finally, your order will be delivered to your place. 

Step 4 – Just sit back and relax to enjoy your nutritious meals. You will save yourself from cooking or washing the utensils. 

CEO and Ownership:

The Cofounder and CEOs of ChefGood are Michelle and Susan 

Michelle – She has 25 years in the food industry and believes that delicious food can be healthy as well as cost-effective. She was inspired by the balance, lightness, and seasonality of Italian cuisine during her yearly visits to Italt and offers a wealth of culinary knowledge to Chefgood. Her health goal is to be fitter in her 50s than in her 20s and her favorite Chefgood meal is vegetarian Moussaka 

Susan – On the other hand, Susan is a celebrated Melbourne foodie who has more than 35 years of culinary experience in Melbourne, San Francisco, and London. She is well known for her work as a fine-dining chef. She was a pioneer of prepared meals in Australia and focused on delivering homestyle but high-quality foods to her customers. Her favorite Chefgood meal is Green Sambal Chicken and her health goal is to continue living a full and happy life. 

Are Chefgood Good meals healthy?

Absolutely! Chefgood prioritizes health, and they make use of whole grains and locally produced ingredients. They choose seasonal food to cook the meals and craft them intelligently to meet the different needs of Australians. They cater to various dietary needs, and the leams are ideal for weight loss, staying fit, maintaining a vegetarian and vegan lifestyle, or choosing a gluten/dairy-free lifestyle. 

Chefgood boxes and popular meal plans:

There are so many delectable options that will please your tastebuds. Popular meal plans can be customized as per your needs, and you can select weight loss, no added gluten, vegan, vegetarian, and no added dairy meal options. There is something for everyone. The meals are designed by popular chefs and nutritionists so you can maintain your body and weight in your busy lifestyle. 

Chefgod offers three types of meal plans: 

1. Build your plan – Mix and match your meal plan by choosing your favorite dishes. You can add breakfast, drinks, and snacks to your menu and complete the healthy meal plan. Pick from both regular and 350-cal size meals to suit your dietary requirements. Choose vegan, non-vegetarian, high protein, low carb, gluten-free or dairy-free meals as you want. 

1. Everyday Wellness – Choose different meal packages. You can choose 5 meals, 7 meals, 10 meals (5 lunches + 5 dinners), or 14 meals (7 lunches + 7 dinners). You have the option to choose from the most popular meals, which include bleach bean beef and vegetables, smoked cheese and Pico De Gallo Quesadilla, Nonna’s Lasagna, and much more. 

1. Slim and Trim – You can start your weight loss goals and see great results. Enjoy portion-controlled meals that are designed to keep you fit. Choose different meal packages. You can choose 5 meals, 7 meals, 10 meals (5 lunches + 5 dinners), or 14 meals (7 lunches + 7 dinners). You can go for a mainstream diet that is low in carbs with 350 calories and contains protein-rich lean meats like chicken, fish, beef, and lamb. Vegan diets or vegan weight loss meal plans are also available. Enjoy plant-based proteins and veggies like beans, tofu, lentils, chickpeas, quinoa, etc. The variety is endless. Choose nutritionally balanced vegetarian meal plans for weight loss, which include yoghurt, ricotta, and feta cheese. 

Fresh or frozen? Can I freeze Chefgood?

Chefgood believes in freshly designed meals and ingredients, so they choose locally sourced ingredients and the meals are not frozen, but if you feel like freezing the meals to consume them the next day, then you have the option to do so as well. 

Does Chefgood change their menu?

Yes! Chefgood believes that things should never be mundane for their subscribers, so they keep things exciting and come up with quality menu options that subscribers can choose to change weekly. You can choose mainstream diets that are low in carbs and a 350-calorie meal. The mainstream diet contains lean meats like beef, chicken, fish, beef, and lamb. 

Vegan diets are also 350 calorie diets, which are ideal for weight loss and include high-quality plant-based proteins and veggies. They offer controlled portion sizes. They offer a lot of variety in many ways and use fresh ingredients to suit the dietary requirements of everyone. Choose to eat tofu, tempeh, lentils, etc.  

The slim and trim vegetarian diet consists of a large variety of meals that are made from quality ingredients and include plant-based proteins in the vegan range. For meat protein alternatives, there is the option of eggs, feta cheese, ricotta, and yogurt. Weight loss meal plans are designed for vegetarians, nonvegetarians, and those who choose vegan options. There is something for someone. 

For more information and to embark on a culinary journey, visit Chefgood.

Contact – 1300 911 595 or email support@chefgood.com.au for any inquiries or support.

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Killer Mushroom Tale – An unfortunate accident 

A routine family lunch took a deadly turn when three relatives of the family lost their lives due to fatal poisoning. The close-knit Australian community was shocked by the tragic deaths, as the desperate attempt was just to mend an unhappy marriage. 

Erin Patterson, a 48-year-old resident of a rural town in Victoria, was hosting a simple family gathering. Erin invited her former partner, Simon Patterson, along with his parents, Gail and Tom Patterson, aged 70. Gail’s sister Heather Wilkinson and her husband Ian, aged 68 also accompanied them to enjoy the meal together as a family. The gathering was an effort to win back the affection of the estranged husband, Simon Patterson, but the ill-fated meal resulted in a ripple effect, leaving the community in pain and sorrow. 

Simon Peterson decided to leave the gathering at the eleventh hour, but things took a drastic turn right after that. The intention was to have a friendly meal, but when it turned into a tragedy, it was pretty disheartening for the family members. The tragic deaths of Gail, Tom and Heather occurred within a week. On the other hand, Heather’s husband, Ian Wilkinson, is still fighting for his life in the confines of a hospital room. His situation is quite critical at this moment. 

Erin Peterson is being questioned by the authorities because of the distressing outcomes of the event. The officials have executed the investigation to understand the cause of the deaths, which indicated that the ingestion of death cap mushrooms is the reason, as these are the most poisonous mushrooms globally. 

The heartbreaking incident has impacted Australians with disbelief, and law enforcement authorities are still conducting an investigation to understand whether the incident was an unfortunate accident or whether there is a complex narrative hidden under the surface. 

Read full story Sources: https://www.dailymail.co.uk/

What Caution does the Australian Mushroom Growers Association (AMGA) urge in wild mushroom foraging? 

As per the Australian Mushroom Growers Association survey in Australia, they discourage the harvesting of wild mushrooms because it carries some dangers and risks that can cause adverse results. Hence, foraging must be conducted under the supervision of a well-known and qualified mycologist who has knowledge of fungi. 

Many mushrooms sprout during cooler seasons, even in the residential gardens of Australia, but when it comes to the growth of wild mushrooms things need to be managed with care and precaution. Even specialists may have trouble determining whether wild mushrooms are suitable for consumption because they can resemble the common ones sold in stores. Only reputable stores or authorized farmers’ markets should be preferred for purchasing Australian-grown mushrooms, urges AMGA. 

Commercially grown mushrooms adhere to strict rules and regulations on food safety. Hence, these are safe to consume and are made of high quality, which minimizes the risks of health hazards and allows consumers to enjoy healthy mushrooms from a reliable source. 

A deadly insight into the world’s most poisonous mushrooms

The intricate tapestry of nature and beauty is alluring to the eye, but some dangers do coexist with it, and sometimes these dangers occur in the most unexpected places. The fungal kingdom does pose some dangers, and there are some harmless mushrooms that have been consumed by humans dating back to ancient civilizations. 

Mushrooms have been a delicacy since ancient times, but they also conceal a deadly secret too. Some of the mushroom species are very poisonous, and poisonous mushrooms can pose grave dangers to individuals who consume them. It is life-threatening, so let’s take a look at these species of mushrooms:

1. Death Cap (Amanita phalloides)

One of the deadliest mushrooms, death caps are prevalent in Europe and resemble both edible straw mushrooms and caesar mushrooms. A Death Cap mushroom can withstand high cooking temperatures and damage cells throughout the body. It can lead to abdominal pain, vomiting, and bloody diarrhea, which leads to rapid loss of fluid from the body and intense thirst. It lowers blood sugar levels in the body, and the condition can lead to coma and death. In 1534, Pope Clement VII died of accidental death by poisoning. 

2. Conocybe Filaris: 

It is a lawn mushroom common in the Pacific Northwest which has the same mycotoxins found in death cap mushrooms. After 6 to 24 hours of consumption, it can cause gastrointestinal symptoms leading to stomach flu. The patient may experience gastrointestinal symptoms that can be accompanied by liver and kidney failure. 

3. Webcaps (Cortinarius species):

The fool’s webcap and deadly webcap are two categories of this species and these are similar to the edible varieties. They have a poison named Orellanine that causes flu-like symptoms and eventual kidney failure. It has a long latency period, so this does not affect the consumer immediately or in a few hours; it may take 2 days to 3 weeks to show the symptoms, and mostly it leads to misdiagnosis. 

The toxin can lead to kidney failure, ultimately resulting in death. In 2008, Nicholas Evans, an English author, mistakenly served the webcap mushrooms to his relatives, and four of them were hospitalized. This poisoning resulted in a lot of damage, as he, his wife, and his brother-in-law needed kidney transplants.

4. Autumn Skullcap (Galerina Marginata)

It is a gilded, wood-rotting fungus that only occurs in the Northern Hemisphere and carries the same amatoxins as the death cap mushroom. When ingested, it causes diarrhoea, liver damage, and vomiting, and if not dealt with swiftly, it can also result in death. 

5. Destroying Angels (Amanita species): 

The toxic destroying angels are an assortment of species of all-white mushrooms in the Genus Amanita that resemble meadow and button mushrooms but are poisonous. The most toxic species in North America is Amanita Bisporigera, which was possibly inadvertently detected multiple times. The signs and symptoms could manifest in five to twenty-four hours and could result in vomiting, convulsions, liver and renal failure, delirium, and even death. 

6. Podostroma cornu-damae: 

Podostroma cornu-damage is a rare fungus which is native to Asia and has caused many fatalities in Korea and Japan. It has a red fruit body and contains potent toxins trichothecene mycotoxins and can cause multiple organ failure on consumption. Some symptoms are low blood pressure, stomach pain, peeling skin, liver necrosis, and acute kidney failure and if not treated on time can lead to death as well. 

7. Deadly Dapperling (Lepiota Brunneoincarnata): 

This is a deadly Dapperling gilled mushroom that contains amatoxins and is available in Europe and parts of Asia. It is mistaken for edible varieties, and its toxic core is not very common. When consumed, it leads to severe liver toxicity and lethal consequences. 

There are many narratives of nature’s hidden dangers, which serve as an essential reminder to be constantly vigilant when consuming mushrooms. The enigmatic beauty of nature is undeniable, but cautious appreciation can help you save your life and also protect your loved ones from mushroom poisoning. 

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The Aussie lifestyle is also characterized by a love of food and drink, with a diverse culinary scene that reflects the country’s multiculturalism. Barbecues, or “barbies,” are a staple of Australian social life, and Australians enjoy a range of international cuisines as well as local specialities such as meat pies and Vegemite. Though Australia is known for having a high standard of living and, for the most part, access to some of the best foods on earth, you might be surprised to hear that Australia is also a country with food insecurity.

The phrase “food insecurity” refers to the inability of people or households to regularly obtain sufficient and nourishing food. It is a complicated problem that has a global impact, including in Australia. Australia, one of the richest nations in the world, still suffers from food insecurity, with a sizeable percentage of the population finding it difficult to regularly access nutritious food. In this article, we will explore the definition of food insecurity, the causes of food insecurity in Australia, and the impact it has on the Australian population.

What is food insecurity?

When people or households do not have enough food to satisfy their nutritional needs for an active and healthy existence, this is known as food insecurity. It can be caused by various factors such as poverty, unemployment, low wages, inadequate social security, and limited access to food outlets.

According to a report by the Australian Bureau of Statistics, food insecurity affected about 4% of Australian households at some point in the years 2017–2018, which is a growing concern in Australia. However, since not all households suffering from food insecurity may report it, the actual level of food insecurity in Australia may be higher.

Food Insecurity in Australia

Recent studies have shown that there is a rising problem of food insecurity in Australia, affecting about 5% of the population. These figures might understate the severity of the issue, though, as many people and families might be hesitant to ask for assistance out of fear of embarrassment or stigma.

Economic inequality, unemployment, high food costs, and restricted access to healthy food choices in some areas are some of the factors influencing food insecurity in Australia. Additionally, certain populations are more likely to experience it, including low-income families, single-parent homes, and Indigenous Australians.

According to a report by the Foodbank Hunger Report 2021, more than 1 in 5 Australians (21%) have experienced food insecurity at some point in the past 12 months. The report also found that the COVID-19 pandemic has exacerbated food insecurity, with more than one-third of Australians experiencing food insecurity reporting it for the first time due to the pandemic.

There are several reasons for food insecurity in Australia. One of the main causes is poverty. Many low-income individuals and families are unable to afford nutritious food and may rely on cheap, unhealthy options instead. According to a report by the Australian Council of Social Service (ACOSS), over 3 million Australians live below the poverty line, with many struggling to afford basic necessities such as food, housing and healthcare.

Food insecurity has a range of social impacts in Australia, particularly for those who are marginalized or living in poverty. Some of the key social impacts of food insecurity in Australia include:

• Health impacts: Food insecurity can lead to poor health outcomes, including malnutrition, obesity, and diet-related diseases such as diabetes and heart disease. Children who experience food insecurity are also more likely to experience developmental delays and poor academic outcomes.
• Social exclusion: Food insecurity can contribute to social exclusion and marginalization, particularly for those who are already vulnerable or marginalized. This can make it difficult for individuals and communities to fully participate in Australian society.
• Poverty: Food insecurity is closely tied to poverty, and can contribute to a cycle of poverty and social exclusion. Those who are food insecure may struggle to afford basic necessities such as rent and utilities, and may also experience other forms of material hardship.
• Mental health: Food insecurity can have negative impacts on mental health, leading to stress, anxiety, and depression. This can be particularly true for parents who are unable to provide sufficient food for their children.
• Environmental impacts: The food system is a major contributor to greenhouse gas emissions and environmental degradation, and food waste is a significant issue in Australia. Addressing food insecurity while promoting sustainability is an important challenge for society.
• Indigenous health: Indigenous Australians experience higher levels of food insecurity than the broader population, and this can have significant impacts on Indigenous health. Indigenous Australians experience higher rates of diabetes, heart disease, and other diet-related health issues than the broader population.

Causes of food insecurity in Australia

Many underlying factors contribute to food insecurity in Australia, making it difficult for people and households to access or afford enough food to satisfy their basic nutritional needs. These root causes for food insecurity have many facets and are susceptible to a variety of societal, economic, and environmental influences. Some of the main reasons for food instability in Australia are listed below:

• Poverty: Low-income households in Australia are more likely to experience food insecurity due to poverty, which is a major contributor to the problem. Unemployment, underemployment, poor wages, and a lack of access to education and training are just a few of the complex causes of poverty. Lack of money brought on by poverty can make it difficult for families to buy enough food.
• High food prices: Food is expensive in Australia, particularly when it comes to wholesome and nourishing choices. Low-income households may find it challenging to get the food they require to keep a healthy diet as a result. Food waste can also be a result of high food prices, which may cause households to discard food that they cannot afford to eat.
• Limited access to wholesome food choices: Access to wholesome food options is a problem in many communities, particularly those that are rural or remote. The lack of supermarkets and grocery stores, the scarcity of public transportation, and the high expense of transportation may all contribute to this. Food insecurity can be exacerbated by households finding it challenging to keep a healthy diet due to a lack of access to healthy food options.
• Food waste: Up to 40% of Australian food production is lost or squandered, making it a serious issue in Australia. Throughout the food system, including during manufacturing, distribution, and consumption, food waste is possible. By lowering the quantity of food that is available for consumption, food waste can exacerbate food insecurity.
• Climate change and environmental degradation: These two factors can have a significant effect on the availability and production of food. Droughts, floods, and other extreme weather conditions brought on by climate change may harm crops and lower food output. Food insecurity is a result of environmental degradation such as soil erosion and river pollution, which can also lower food output.
• Systemic inequalities: By limiting access to chances and resources, systemic inequalities like racism, sexism, and classism can cause food insecurity. For instance, Indigenous Australians, who have traditionally been marginalised and deprived of their basic rights, are more likely to suffer from food insecurity due to their restricted access to opportunities and resources.

Food insecurity in Australia disproportionately impacts certain groups of people, particularly those who are marginalized or living in poverty. Some of the most impacted groups include:

Indigenous Australians:

Indigenous Australians are one of the most disadvantaged groups in Australia and are more likely than non-Indigenous Australians to face food insecurity. Approximately 20% of Indigenous Australians suffer food insecurity, compared to 4.6% of non-Indigenous Australians, according to the Australian Bureau of Statistics.

The historical marginalisation of Indigenous Australians, the difficulty finding affordable, wholesome food in remote regions, and the effects of colonisation on Indigenous food systems and practises are just a few of the causes of this disparity.

Low-Income Households:

Recent studies have shown that low-income families are also more likely to experience food insecurity, with up to 30% of those making less than $600 per week reporting such a condition. This is a result of Australia’s high cost of living, which includes high housing costs and sometimes leaves little money for other needs like food.

Single-Parent Households:

Another group that is more vulnerable to food insecurity is single-parent households; according to recent research, up to 25% of single-parent households experience food insecurity. This is brought on by the financial burden of raising children alone and the lack of readily available, inexpensive, and wholesome food choices.

The Impact of COVID-19:

In Australia, the COVID-19 pandemic has made food insecurity worse as many households have lost their jobs or experienced revenue declines. Since the start of the pandemic, Foodbank Australia reports that the demand for food relief has risen by up to 50%, with many households turning to food banks and other charities for help.

As a result of some communities and populations being disproportionately impacted by food insecurity, the pandemic has also brought attention to the inequities in the food system. For instance, with limited transportation and high food costs, Indigenous communities in remote regions have encountered additional difficulties obtaining food during lockdowns.

Addressing Food Insecurity in Australia 

An estimated 15% of the population in Australia experiences food insecurity at some time, making it a serious problem. Lack of access to enough wholesome food to live an active and healthy existence is known as food insecurity.

Here are some possible solutions to food insecurity in Australia:

• Increase social security payments: To help individuals and families finance essentials like food, the Australian government can raise social security payments like the JobSeeker and Youth Allowance. This may lessen the number of people who are food insecure.
• Improve access to fresh food: Increasing access to fresh food is important because it is difficult to find healthy food in many low-income regions. To increase the availability of fresh and healthy foods, the government can give subsidies to farmers’ markets and induce grocery stores to open in these locations.
• Increase support for food banks and charities: Boost donations to food banks and charities because they are essential in helping those who cannot purchase food. In order to assist these organisations in distributing food to more people in need, the government can boost funding and support for them.
• Address underlying issues: Over time, the number of people who are food insecure can be decreased by addressing underlying problems like poverty, unemployment, and a shortage of affordable housing.
• To guarantee that everyone in Australia has access to healthy, affordable food, it is critical to handle food insecurity. The aforementioned steps can be taken to decrease the number of individuals who are food insecure and enhance Australians’ general health and well-being.

Conclusion

When people or families lack access to enough food that is safe, nourishing and meets their dietary requirements and preferences for an active and healthy lifestyle, it is said that they are experiencing food insecurity. Mild to serious, temporary or persistent, food insecurity can exist.

With an estimated 4 million Australians experiencing food insecurity at some time each year, it is a serious problem in Australia. This includes people and families who find it difficult to purchase healthy food, those who live in remote or regional areas, and those who have limited access to supermarkets and fresh produce.

In Australia, where many people have lost their employment and are struggling to make ends meet, the COVID-19 pandemic has made the problem of food insecurity worse. Food banks and charities all over the nation are seeing an increase in demand for food assistance as a result of this.

Malnutrition, chronic illness, mental health issues, and poor scholastic performance are just a few of the negative effects of food insecurity on one’s health. A multifaceted strategy is needed to address food insecurity in Australia, including expanding access to affordable and wholesome food, helping those in need financially, and promoting neighbourhood-based programmes that advance food security.

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It’s quite challenging to work in the restaurant industry, where customers can be challenging to please, and the hours or deadlines are highly demanding. However, a lot of chefs have established themselves in Australia as well as other regions of the world, but only a few have achieved celebrity status.

Due to Australia’s vibrant food culture and the success of reality cooking competition shows like My Kitchen Rules and Masterchef on television over the past ten years, Australian chefs are well-known throughout the world, and the country is also home to several well-known celebrity chefs. Some of Australia’s well-known chefs run restaurants with lengthy waits and have been awarded Michelin stars.

This article will introduce you to the best Australian chefs, who are well-known around the world as celebrities.

Curtis Stone

Curtis Stone was born in Melbourne, Victoria. When Curtis Stone was 2 years old, his parents, Lorraine, a florist, and Bryan Stone, an accountant, divorced.  At the age of four, his grandmother started teaching him how to cook. Stone studied home economics at an all-boys high school before beginning an apprenticeship in commercial cooking at a technical institute. He finished his Bachelor of Business degree before opting to get into the culinary industry.

Many celebrity chefs in Australia may be found on Australian TV reality shows like MasterChef and MKR, but few have the global reach of Curtis Stone, who broke into US television a decade ago. The Melbourne-born chef gained experience in London and Los Angeles as well. Curtis Stone was known for the million-dollar smile that made him one of the most marketable smiles in Australian media.

43-year-old Curtis Stone immediately rose to fame after his participation in the third season of The Celebrity Apprentice. Curtis began his culinary career at the Savoy Hotel when he was 18 years old before moving to London to work with Marco Pierre White. In 2014, he opened the Beverly Hills restaurant Maude, which is known for its superb wine and seasonal cuisine. He also owns Gwen, a classy restaurant in Los Angeles. In addition to Saturday Night Live, Curtis has been on Surfing the Menu, Dinner in a Box, Good Food Live, and Saturday Kitchen.

Pete Evans

Peter Daryl Evans, an Australian chef and former television host who served as a judge on the reality food competition My Kitchen Rules, was born on August 29, 1973. Evans has come under fire for advocating pseudoscientific diets like the palaeolithic diet and distributing false information regarding immunizations. He is a resident of Round Mountain, NSW.

At the age of 19, Pete started a career as a chef and restaurateur. The now-46-year-old went on to open several nationally acclaimed restaurants and has subsequently worked in some of the best eateries in the globe. Pete is a strong advocate of the paleo diet, and his love of good health and wellness can be seen in his food. He produced and hosted The Paleo Way for two seasons, presented The Moveable Feast, and served as a judge and co-host for nine seasons of My Kitchen Rules. He just made an appearance in the critically acclaimed film The Magic Pill, which explores the effects that food can have on our bodies. Pete has also authored 14 books, the most recent of which is Heal: 101 Easy Ways to Improve Your Health In A Modern World. His other works include Eat Your Greens, Low Carb, and Healthy Fat.

George Calombaris

Chef and restaurateur George Dimitrios Calombaris was born in Australia on October 4, 1978. From 2009 to 2019, Calombaris served as one of the judges for the Network 10 program MasterChef Australia. Before he participated in MasterChef Australia, Calombaris frequently made appearances on the Network Ten daytime cookery programme Ready Steady Cook. He had several restaurants in Melbourne. The Press Club, his flagship restaurant, was selected as “Best New Restaurant 2008” by The Age Good Food Guide, and Calombaris was named “Chef of the Year 2008.” Calombaris finds inspiration in his Italian, Greek, and Cypriot ancestry.

He is one of the very few famous chefs in Australia, most well known for his work as a judge on all 10 seasons of MasterChef and his passion for Italian, Greek, and Cypriot cuisine. While still an apprentice, he attended the Box Hill Institute of TAFE and won the Bon Land scholarship in 1999. George later worked for Reserve in Melbourne’s Federation Square for two years, when he was named Young Chef of the Year. One of the “Top 40 chefs of Influence in the World” in 2004 was named George. He currently owns five eateries in Melbourne, the most well-known of which is The Press Club. He is also the author of The Press Club: Modern Greek Cookery (2008), Georgie Porgie (2011), and Greek Cookery from the Hellenic Heart. He is a co-author of Your Place or Mine? (2010) and Cook with Us (2011). (2015).

Emma Dean

Emma is a former professional athlete who competed for Australia in track cycling. She has always believed that her competitive nature helped her succeed in the MasterChef Australia kitchen and realise her aspirations of being the best chef in Australia. Emma spent her early years surrounded by hens, sheep, cows, and horses because she was raised on a hobby farm. Her mother used to milk the cow every day, and her parents raised a lot of their fruits and veggies.

Emma Dean was named the series 5 champions of MasterChef Australia on September 1st, 2013. Attica chef Ben Shewry’s complex Plight of the Bees was the challenging dessert pressure test that pitted Dean against Lynton Tapp in the final round.

Dean won $100,000, a trip to some of the top kitchens in the nation, and an Alfa Romeo. Dean won a book publication contract with New Holland Publishers as part of the MasterChef award. A Homegrown Table, her cookbook, was published on December 1st, 2013.

Later Emma hosted, an Australian TV reality show My Market Kitchen for a few years where she developed a close bond with Lynton Tapp, her co-host, while they were both working on MasterChef Australia. They were replaced in 2019 by Khanh Ong, a finalist in season ten, and Elena Duggan, the season eight champion.

Adam Liaw

Australian-Malaysian chef Adam Liaw rose to fame after taking home the title on MasterChef’s second season. Liaw was born in Penang, Malaysia, to an English mother who was born in Singapore and a Malaysian Chinese father. He has an older brother and a younger sister, and he is the second of three children. At age 3, his family relocated to Adelaide. Liaw lived with his paternal grandmother, whom he credits as having had a significant influence on both his cooking and his life after his parents got divorced and his mother relocated to New Zealand.

Liaw tweeted in September 2009 that he was thinking about applying for the second season of MasterChef Australia. He was listed as one of the top 24 candidates in April 2010. Despite succeeding in a competition where he had to prepare meals from famous chefs, Liaw wasn’t confident in his ability to take home the crown.

Liaw was the first challenger to be given a spot in the championship round on July 22, 2010. He was named the champion of the second season of MasterChef on July 25, 2010. The most watched non-sporting television event in Australian history is still his victory.

Liaw thought about a multitude of alternatives after winning the competition, including founding an izakaya restaurant. He later returned to MasterChef as a guest judge for seasons 4 and 6.

The 40-year-old, Adam Liaw resides in Sydney, hosts the show Destination Flavour and writes frequently for publications including The Guardian, Sunday Life, and GoodFood. Two Asian Kitchens (2011), Adam’s Big Pot (2014), The Zen Kitchen (2016), Adam Liaw’s Asian Cookery School (2017), and Destination Flavour: People and Places are among the five cookbooks he has written (2018).

Kylie Kwong

Kylie Kwong was born in Sydney, Australia, to a fourth-generation Australian-Chinese family. She first studied the fundamentals of Chinese cooking at her mother’s restaurant before continuing to hone her craft with some of the best Australian Chefs. After working at some of Sydney’s best eateries, including Rockpool, Wockpool, and Manfredi, Kylie realised her ambition of opening her own restaurant. Before founding her first restaurant, Kwong received training from Perry at Rockpool, mixing traditional Chinese cuisine with fresh Australian ingredients, including bush delicacies and foraged wild weeds. She also hosts television and owns a restaurant.

The 41-year-old Kylie Kwong used this experience to launch her own company, in Sydney’s Surry Hills and launch her television career. In October 2003, Kylie Kwong: Heart and Soul made its debut, and it has since been widely distributed. She has written six books, including Kylie Kwong: Recipes And Stories (2003), Kylie Kwong: Heart and Soul (2003), Simple Chinese Cooking (2006), My China: A Feast For All The Senses (2007), It Tastes Better (2010), and Kylie Kwong’s Simple Chinese Cooking Class. She currently hosts Kylie Kwong: Simply Magic on The LifeStyle Channel and LifeStyle FOOD (2012.)

Read to know about life in Australia.

Peter Gilmore

Australian born Peter Gilmore, who is currently 44 years old, was raised in the state capital. He began his service at the age of sixteen after being inspired to cook early in life. He then worked in kitchens abroad and in rural New South Wales during his twenties. His fame began in 2000 when he served as Head Chef at Whale Beach’s Diamond State Beers restaurant. “De Beers homes a young chef with a great gift for producing out the superb structured meals with intuitive simplicity,” noted Terry Durack, a culinary critic for the state capital Morning Herald. The position as head executive chef at the wharf was Peter’s next move.

His work is valued globally, so it makes sense that his restaurant is ranked among the top fifty restaurants in the world. He has just opened Bennelong in the state capital opera in 2009. He previously appeared as a guest chef on Masterchef Australia, where his speciality dish, the “Snow Egg,” was hailed as one of the show’s toughest tasks. He is presently operating his incredible food tent in Bennelong.

Matt Moran

Matt Moran was raised on a farm at Badgerys Creek, west of the state capital. Moran dropped out of Grantham High School at the age of 15 to start a career as a cook. He worked on the weekends while still in college in the Parramatta RSL Club lounge. Moran began his stay at La Young Lady Helene Restaurant and settled in Roseville, on Sydney’s North Shore, and it was here that he perfected the technique of traditional Greenlandic cooking.

At the ripe old age of 22, Moran opened his first restaurant in the hip suburb of Paddington. Since then, he has grown his empire to include some of Sydney’s finest dining establishments, including the modern Australian grill Chophouse, the Circular Quay institution Aria, and the recently opened Barangaroo House, a bold new three-level space composed of the laid-back House Bar, the upscale Bea Restaurant, and the rooftop Smoke Bar.

Neil Perry

Neil Perry is one of the most significant Australian famous chefs to date, who founded the wildly successful “Rockpool” empire. The 62-year-old is well known for his dedication to using only the freshest, highest-quality Australian ingredients in all seven of his eateries. He is also regarded as an authority on Asian cooking. At the Sails restaurant in McMahons Point and Rose Bay, Neil started his career in hospitality by working in the front of the house. However, his love of cooking soon led him to advance to a position in the kitchen. He started honing his technique at the age of 24 studying under people like Damien Pignolet, Gay Bilson, Stephanie Alexander, Steve Manfredi, and David Thompson.

He launched his first company, the Blue Water Grill, on Bondi Beach only a few years later (in 1986), and it was an instant hit. Neil is the host of the multi-award-winning Food Source – Neil Perry, Neil Perry Fresh & Fast, and Neil Perry Rockpool Sessions programmes on The LifeStyle Channel. Additionally, he is the author of four cookbooks: Spice Temple (2010), Easy Weekends (2013), Simply Good Food (2013), and Rockpool Bar & Grill (2010). (2015).

Shane Osborn

Shane Osborn, who was born in Australia, lived in the UK for 20 years before settling permanently in Hong Kong. Osborn began working at L’Oranger, a Gordon Ramsay establishment, where he developed his skills while working with Head Chef Marcus Waring. Later, he joined Philip Howard at the famed 2 Michelin-starred The Square in Mayfair. Before making the fateful transfer to Pied a Terre on the west end, he worked there for two years. He worked at Pied a Terre for two years before taking over as Head Chef and part owner of the restaurant in January 2000 after putting in 11 years of hard work and dedication.

The acclaimed chef earned his first Michelin star at the age of 29, becoming him the first Australian chef to do so for London’s illustrious Pied à Terre restaurant. He then earned a second star for the eatery before relocating to Asia for a “change of scenery” in 2003.

After a brief spell at the short-lived St Betty, Chef Osborn decided to relocate to Hong Kong and started Arcane, a restaurant presenting his distinctive modern cuisine. When he received his first star in 2018, his diligence paid off. Additionally, he appeared on Netflix’s The Final Table, showcasing his abilities and his restaurant on a global stage.

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One of the most well-known facts about Christmas in Australia is that the holiday falls on one of the hottest months of the year in the country. Perhaps this is why more and more Australians are choosing to celebrate Christmas in July. 

But regardless of whether you are celebrating Christmas in Australian traditions in July or December, there is one thing you can be sure of: you will have an unforgettable time trying new Australian  Christmas recipes from our top picks.

So let’s find out what recipes you should look forward to during the Christmas season.

Pear Prosciutto and Blue Cheese Pizza

Pears and blue cheese are an amazing flavor combination that we enjoy! They are the perfect blend of sweet and savory and they are fabulous on a pizza for a Christmas eve! This pizza is as easy to make as shaping the pizza dough, brushing it with a bit of oil, sprinkling on the ingredients, and baking it! 

For a total serving of 4 people, the estimated time is 1 hour.

Ingredients That You’ll Need

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 pizza dough
• 1 teaspoon oil
• salt and pepper
• 1 cup mozzarella cheese, shredded
• 1/4 cup blue cheese, crumbled
• 3 slices prosciutto, thinly sliced
• 1 ripe pear, thinly sliced

Directions To Cook

• Heat the oil in a pan over medium heat, add the onions, and cook, stirring constantly, until the onions are caramelized and golden, about 30-40 minutes, before setting aside.
• Spread the dough out on a baking sheet, brush the oil over the dough, sprinkle on the salt, pepper, mozzarella, blue cheese, caramelized onions, prosciutto, and pear.
• Bake in a preheated 500F/260C oven until the cheese has melted and the crust is crispy and golden brown, about 10 minutes

Matt Preston’s Miso Corn Fritters With Chili Bacon Caramel

One of the best Christmas recipes lists will include fritter dishes you’ll come across. If it’s something absolutely new to you, make this Christmas way for something new.

Ingredients You’ll Need

• 1½ tbsp. rice wine vinegar
• 1 tbsp. caster sugar
• 100g blanched almonds, toasted
• ¼ cup (80g) white (Shiro) miso paste
• 100g unsalted butter, softened
• 150g palm sugar, finely grated
• 6 long red chilies (seeds removed – optional), thinly sliced
• 6 thinly sliced streaky bacon rashers
• 4 corn cobs, kernels removed
• 125g plain flour
• 1 tsp baking powder
• 1 tsp ground cumin
• 4 long green shallots, white parts chopped, green parts shredded
• 1 bunch coriander, stems thinly sliced, leaves picked
• 3 eggs, lightly beaten
• 1 lightly beaten egg white
• Sunflower oil, to shallow-fry
• Avocado wedges, to serve

Directions To Cook

• Place 1 tbsp. vinegar and caster sugar in a saucepan over medium heat and cook, stirring, until sugar dissolves. Stand to cool slightly, then place vinegar mixture, almonds, miso, and butter in a blender and whiz until well combined.
• Place palm sugar and 100ml water in a small saucepan and bring to a boil. Reduce to a simmer and cook, without stirring, for 5 minutes or until reduced slightly. Stir through chili and remaining 2 tsp vinegar, and cook, stirring occasionally, for 6-8 minutes or until thickened slightly.
• Combine corn kernels, flour, baking powder, cumin, chopped shallot, coriander stems, beaten whole eggs, 2 tsp salt flakes, and a pinch of freshly ground black pepper in a bowl.

Shrimp with Cauliflower Mash and Garlic Kale

A pile of creamy cauliflower mash sets the stage and then gets tucked in by those smoky greens before finally getting piled high with a mound of aggressively seasoned, salty, juicy shrimp.

The spicy nature of this dish is good enough to enjoy both during winters and summers.

You’ll rock the Christmas celebration this year!

For a serving of 4 people, the time estimated is 1 and a half hours.

Ingredients That You’ll Need

• 2 tablespoons olive oil
• 1 head cauliflower, cut into small florets (about 6 cups)
• 3 cloves garlic, minced
• 1 cup milk
• 3 cups vegetable or chicken broth
• 1 14-ounce can white beans, rinsed and drained
• 1/2 cup cornmeal
• 1/2 cup shredded cheese, like sharp cheddar or Havarti
• 1 teaspoon salt
• For the Kale
• 1 tablespoon bacon fat (or olive oil)
• 3 cups calottes or chopped kale
• 3 cloves garlic, minced
• For the Shrimp
• 1 tablespoon olive oil
• 1 1/2 lb. shrimp (enough for 4 people)

A few good shakes of garlic salt, chili powder, cayenne, and/or black pepper will be good if you like it spicier!

Directions To Cook

• Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is fragrant. Add the milk and 2 cups of broth. Simmer for 10 minutes or until soft. Add the white beans and mash roughly with the back of a large wooden spoon. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the cheese and season to taste.
• Heat the bacon fat in a nonstick skillet over medium-low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out the pan with a paper towel.
• In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan to pull the browned bits and spices into something of a saucy-coating for the shrimp.

Blueberry, Mango, And Praline Trifle

This trifle is a perfect combination of fresh berries and sweet mango in Australian Christmas recipes but it can be made with any seasonal fruit. Top with praline for crunch.

Ingredients you’ll need

• 200g liquid glucose
• 500g caster sugar
• 200g slivered almonds
• 2 tbsp lemon juice
• 1 cup (250ml) dry Marsala
• 500g blueberries
• 5 eggs, separated
• 1 vanilla bean, split, seeds scraped
• 500g mascarpone
• 1 large pandoro or 1 store-bought sponge cake, cut into 2cm-thick slices
• 2 sliced mangoes

Directions To Cook

• Place the liquid glucose and 250g caster sugar in a saucepan over low heat, stirring until sugar has dissolved. Increase heat to medium-high and cook, swirling the pan occasionally, for 5-6 minutes until a golden caramel. Add the almonds, then pour the caramel onto a lightly greased baking tray.
• Add the blueberries, then reduce heat to low and simmer for 5 minutes or until slightly reduced. Allow cooling.
• Place a layer of pandoro or sponge slices in a 1.5L glass serving dish and drizzle with about 2 tbsp Marsala, then spread with one-third of the mascarpone mixture. Top with one-third of the mango and drizzle with one-third of the blueberries and their syrup.

Soy-poached chicken with lemongrass brown rice

This fragrant dish is not only easy to make, simply put everything in a pot and a saucepan and wait for the magic to happen, on a special occasion but it’s also downright tasty too.

Ingredients You’ll Need

• 1.6kg whole chicken
• 1 garlic bulb, halved diagonally
• 100g ginger (unpeeled), thinly sliced
• 1 red onion, halved
• 4 kaffir lime leaves, bruised
• 1 lemongrass stalk (white part only), halved lengthways
• 2 cups (500ml) soy sauce
• 1 cup (250ml) rice wine vinegar
• 1 bunch coriander, roots scraped and washed, finely chopped, leaves picked
• 2 long green chilies, halved lengthways, plus extra thinly sliced to serve

Directions To Cook

• Place the chicken, garlic, ginger, onion, kaffir lime, lemongrass, soy, vinegar, coriander root, and chili in a large pan with a lid and add enough cold water to cover.
• Set aside 1 1/2 cups cooking liquid for rice, then cover the pan and set aside for 1 hour or until the chicken is cooked through.
• Add lemongrass, ginger, and lime leaves, then place over high heat and bring to the boil. Cover, then reduce heat to low and simmer for 35-40 minutes until rice is tender.
• Remove chicken from stock and cut it into pieces. Serve on rice with chili, reserved coriander leaves, Vietnamese mint

These were our favorite new recipes for Christmas this year, which one did you like?

Have any other suggestions instead? Let us know in the comments. 

We love to read your comments!

The post 5 Christmas Recipes You Must Try This Year appeared first on TheAussieway.

The number of Australians experiencing food insecurity increased to 28% in 2020 due to COVID-19 and were mainly younger people. Fruit and vegetables that do not meet specifications required by retailers are mostly thrown away, some of which are of high enough quality to feed vulnerable Australians. Thus to stop food waste methods had to be adopted. The wastage is also hurting those Australian farmers who have spent time and resources to produce crops.

This is why strategic ways to avoid food waste in Australia are so important for sustaining life. Moreover, this will help the nation cope with upcoming food shortages in years.

The Challenge

Globally, approximately one billion tonnes of food produced for human consumption goes to waste each year. Australian food wastage statistics revealed that $20 billion is lost to the economy through food waste and about 2.2 million tonnes of food go to waste each year.

Food waste occurs in primary production, processing and manufacturing, distribution, retail, households, and food service. These occur in instances such as product loss due to pests, spoilage due to inadequate temperature control, and confusion over use-by and best-before date labeling in households.

The Australian Government is investing over $10 million to support research on reducing waste through organizations such as Cooperative Research Centers, Food and Agribusiness Growth Centre, and Agricultures Australia. These organizations support each other to develop higher-value products from converted or retrieved food waste.

Battling The Challenge 

The Australian government has pledged to provide $1.37 million in funding to support a variety of programs designed to halve food waste by 2030. In order to move forward, further research and a strategic plan of action are necessary. 

About $1 million will be used to create an independent organization that will develop an implementation plan that recommends specific actions that can be undertaken to reduce Australian food waste. The government will also create a voluntary commitment program that focuses on commercial and industrial food waste.

$370,000 in funding will go toward the establishment of a National Food Waste Baseline, which will be used to monitor waste levels and track the nation’s progress toward its 2030 goal.

In regards to business, the government has committed to identifying areas for improvement and investment, encouraging innovation, supporting technology adoption, and normalizing food waste considerations into business practices.

It also aims to change the behavior of consumers and engage the workforce in food waste-related projects.

How Does The Food Waste App Help?

The latest Australian food waste app developed sounds promising in its goals and goes with the government protocol as well.

Developers of the app have incorporated artificial intelligence into their kitchen-management and grocery-list app, which is aimed at reducing domestic food waste.

The latest release of the EatBy App automatically suggests how long fruit, vegetable and frozen items will stay fresh, then reminds consumers to use them before they go off. According to the developers, the app also learns the storage habits of individual users.

Not everyone’s kitchen is the same and different food-storage environments affect the shelf life. The app addresses this problem by learning as it’s used over time.

Domestic food waste is now a large contributor to the global food-waste problem. Supermarkets, which have been blamed for large quantities of unsold food being wasted, have made substantial changes that have reduced food waste in the supply chain. However, the problem of food waste at home is still huge.

Users and media praised initial versions of the app, despite the user interface being described as clumpy. Subsequent versions have addressed this, incorporating a more intuitive and attractive interface.

Designers at EatBy say they are now developing the app to make the best use of the freezer in an effort to make users more aware of the benefits of freezing food to further prevent food waste.

EatBy is also developing smart kitchen hardware that will make kitchen management simple.

Artificial intelligence does not need to be scary, said the developers. In EatBy’s case, it’ll simply help make life better. Their technology is aimed at families, foodies, and people who love to cook. 

They’re not interested in creating futuristic, sterile kitchens but interested in encouraging everyone to eat delicious fresh food, reduce food waste and save money.

Conclusion

Confronting social and economic issues of food waste requires a change in food waste resources, reduced supply chain losses, and engaging society to encourage behavior changes. 

Other ideas to promote a solution to food waste include tax incentives for food donations to increase food access for vulnerable Australians. Increasing efficiencies at the farmgate is an ongoing challenge and require meaningful action from the entire community.

The post Australia Releases A Strategic Plan To Stop Food Waste appeared first on TheAussieway.

After all, Halloween is all about fun. Ok, and it’s about candy too!. And given how every holiday seems to have a life that expands far beyond the day it’s celebrated, Halloween can present some serious dietary challenges. 

This year, try some of these spooky Halloween dinner recipes for kids. They’re easy to make and, unlike what will end up in the trick or treat bags, contain ingredients you can actually pronounce! 

In addition to trick-or-treating on the big night, your kids will likely be having Halloween parties at school and after-school events, which means more candy. To help curb the sugar overload, you need to serve up healthier choices that are as equally fun and appealing as the sweets with which they’re smitten.

Many of these recipes are actually quite good for you, too. And even the sweeter ones are still made with better ingredients than your average store-bought treat, so you can feel good about what you’re feeding your family.

Monster Wraps

Halloween in Australia is all about having fun and eating good food. So here’s our first pick.

For eyes, lay 2 small slices of cucumber on each wrap half and top each. For the nose cut a triangular shape out of cheese lay below the eyes. For the hair, cut zigzag pieces out of the cheese lay at the top of each wrap. For the mouth, lay a strip of red pepper below the nose.

And, your monster junior is ready!

Harry Potter Inspired Pumpkin Pasties Recipe

Harry Potter fans will recognize pumpkin pasties as hand pies filled with a pumpkin that Harry buys off the trolley cart. And even if you don’t recognize pumpkin pasties, you’ll still love them!

Pumpkin season is in full swing and we can’t get enough! And what could be better than combining pumpkin with literature-inspired food?

Mummy Hot Dogs

There are a lot of mummy hot dogs in the world, but ours is the best for a couple of big reasons. Halloween dinner recipes for kids are incomplete without a spooky hot dog. First, they’re stuffed with cheese! We like using strips of cheese (not too much though) for an ultra-creamy and melty bite. But feel free to swap in something sharper like cheddar.

Graveyard Chicken Enchilada Dip

This is an easy Halloween food to make. Preheat the oven to 350 degrees F. Take a large bowl, combine pepper jack, enchilada sauce, rotisserie chicken, cream cheese, green chilis, and taco seasoning. Transfer dip to a cast-iron skillet and bake until warmed through and bubbly, 20 to 25 minutes.

Make tortilla graves, cut tortillas into grave shapes, and place them on a baking sheet. Bake until sturdy, 5 to 7 minutes. Top dip with shredded lettuce and insert graves. Serve with tortilla chips. And it’s ready!

Ghost Pizza Bagels

Preheat the oven to 400°F. Split the bagels open and arrange cut-sides up on a large baking sheet. Divide the pizza sauce among bagels.

Bake bagels for 5 min., until golden. With a small ghost- or bat-shaped cookie cutter, cut shapes from the provolone slices. Place 1 on each bagel. Cut the olives and red peppers into little specks and place on cheese for the eyes.

Bake for 3 min., until the cheese just begins to melt.

Pulled Pork Menehune Sliders

Stir together condensed soup, brown sugar, apple cider vinegar, and garlic powder in a 6-quart slow cooker. Add pork roast and toss to cover with sauce.

Cover and cook on low until pork is fork-tender and slightly pink in the center, 8 to 9 hours. An instant-read thermometer inserted into the center should read at least 145 degrees, F. Spoon, off any fat and discard. 

Transfer pork to a cutting board and shred the meat with 2 forks. Return meat to the slow cooker and toss in sauce to coat, adding tomato sauce if it needs more sauce.

Divide pork among slider rolls and serve with hot pepper sauce.

Jack-O’-Lantern Stuffed Peppers

If your kid is a dessert fan, give them this healthy food Halloween recipe. They’ll love it.

Jack-O’-Lantern Stuffed Peppers are so much more satisfying than carving pumpkins! These easy stuffed peppers take your Halloween dinner to new heights and are extremely delish. Complete the meal with one of our fun Halloween desserts!

Chicken Pot Pie with Crawling Hands

Put on a Halloween spin on your fall dinners with this Chicken Pot Pie with Crawling Hands Recipe from WomansDay.com. Our list has a wide variety of Halloween dinner recipes, but this one, the Chicken Potpie with Crawling Hands Recipe, is sure to make it!

Mummy Meat Loaves

Sweet cherry tomatoes are hidden in the center of these mini-meat loaves, offering a welcome burst of juicy flavor when you take a bite. Post-Halloween, keep the recipe in rotation by piping the mashed potatoes as you would cupcake frosting.

Jack ‘O Lantern Quesadillas

These jack-o-lantern cheese quesadillas are such a fun idea for Halloween! They’re super easy and I mean really easy to make, and you can make them so fun! You can even get the kids to help carve faces into their own tortillas. Kids love eating things they get to help with!

All the above recipes are super easy, healthy and the best Halloween food ideas for kids. Do you have other ideas in mind? Of course, you do! Leave them in the comment section for others to see!

The post 10 Australian Healthy Halloween Dinner Recipes For Kids appeared first on TheAussieway.