Australia’s top food mags help Foodbank to share the love

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June 17, 2013

Share the loveBy simply cooking up a tasty recipe from the July issue of Super Food Ideas, Australian Good Taste or ABC Delicious and uploading a picture of your masterpiece to Facebook, you can help provide 2,000 meals to people in need this winter. Plus there is a chance to win a prize yourself!

Every issue of NewsLifeMedia’s wonderful food publications are packed with scrumptious recipes which they hope you will cook and share with the people you love. In July they want to take this a step further by ensuring that your culinary efforts benefit not only your nearest and dearest but also Aussies who are struggling to provide any food for themselves or their families.

They are hoping to reach 2,000 pictures which they will turn into 2,000 meals for distribution by Foodbank. All you have to do is upload a photo of your dish from the July issue of any one of the magazines, with the recipe name, issue and page number.

Each week there will be one person who will also win a kitchen appliance from Breville.

To find out more go to:

Super Food Ideas

Australian Good Taste


For all the terms and conditions visit News Magazines

Meals donated so far: 277

Here is a great recipe from the latest issue of ABC Delicious that you might like to cook, photograph, upload and enjoy.

Chorizo, pumpkin & corn salad

Serves 4

chorizo-salad1 butternut pumpkin, peeled,
cut into 2cm pieces
2 red onions, cut into wedges
1 tsp dried chilli flakes
1 tsp ground cumin
1/3 cup oregano leaves, chopped
100ml olive oil, plus extra to brush
250g vine-ripened cherry tomatoes
2 corn cobs, husks removed
2 chorizos, sliced
1 tbs red wine vinegar
120g watercress or baby spinach leaves
100g shaved manchego cheese*



Preheat oven to 180°C and line a roasting pan with baking paper. Add the pumpkin and onion, then sprinkle over chilli flakes, cumin and oregano. Season, and drizzle with 2 tbs oil, then toss to combine.

Roast for 20-25 minutes until tender and slightly charred. Add tomato for the final 5 minutes of cooking. Allow to cool.

Brush a chargrill pan with oil and heat over high heat. Add corn and cook, turning, for 10 minutes or until slightly charred. Slice the kernels from cobs and place in a bowl.

Heat 1 tbs oil in a frypan over medium heat. Add chorizo and cook, turning, for 3-4 minutes until slightly charred. Transfer chorizo to a plate, reserving the oil in pan.

To make the dressing, combine the vinegar, reserved pan oil and remaining 2 tbs oil in a bowl, then season.

Add the pumpkin, onion, tomato, watercress and cheese to the corn, then toss to combine. Drizzle with the dressing, then serve.

*Manchego cheese is from selected delis and gourmet food shops.

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