Yumi's, Anytime Range

November Loves

Pitango, Meal Pots for One, RRP$5 – Did you know that 75% of people eat their lunch at their desks each day, and that they are often unhealthy, boring + uninspired? I am guilty of this, and from my life in offices I know the stats are true! Gone are the days of tinned tuna, four bean mix, burnt toast and cup-a-soups thanks to the new range of Pitango Meal Pots for Ones. These bright pots are tasty and full of flavour. Zap in the microwave for 3 minutes and hey presto, lunch! These bad boys are surprisingly filling and wholesome which is always a winner on days when dreams of lunch are the only thing getting you through. Oh, and share your boring lunch on Piango’s Facebook page to go into the running to win a prize pack valued at $1,500. Visit facebook.com/pitangofoods and share a snap of your lacklustre lunch to enter.

Pitango, Meal Pots for One, RRP$5-

Pitango, Meal Pots for One, RRP$5-

Swig Flasks, Harris Tweed Hip Flask, RRP$145 – Want swag? Get Swig. Damn, these flasks are on point. More than just a hip flask, the body of these luxury flasks are seamless and made from one piece of stainless steel – so there is absolutely no risk of leakage. In keeping with its ergonomic design, the base of the flask is flat, so it can be stood up straight for easy filling. This range is housed in Tweed pouch, handmade on the Isle of Skye using exclusive Harris Tweed sourced direct from the weavers and mills on the Isle of Lewis and Harris in the Outer Hebrides of Scotland. Swig offer a lifetime guarantee on their flasks and have never had a return! These guys are made to last. Available from swigflasks.com with worldwide shipping + engraving, which makes them perfect for Christmas!

Swig Flasks, Harris Tweed Range

Swig Flasks, Harris Tweed Range, RRP$145-

Yumi’s, Anytime Range, RRP$4.59 – The good folk at Yumi’s have created a new Anytime range of squeezy pouches that are perfect for topping, dressing, or spreading. This throw in your bag and go range features some classics like curried egg and tuna pate, with the squeezy pouch designs combating the odour issue that can arise if your lunch is left to sit and sweat in your bag/work fridge all day, eggcellent.

Yumi's, Anytime Range

Yumi’s, Anytime Range, RRP$4.59

Potato with Spicy Tomato Sauce

Chips of the World – Spain – Patatas Bravas

Potato with Spicy Tomato Sauce Ingredients

  • 1 packet of McCain Superfries Steak Cut
  • Chopped flat leaf parsley – to serve
  • Aioli – to serve

Ingredients – Bravas Sauce

  • 2 tbs of olive oil
  • 1 small brown onion – finely diced
  • 2 cloves of garlic – crushed
  • 1 tin of tomatoes
  • 1 tbs of tomato paste
  • 2 tsp of sweet paprika
  • 1 tsp of chilli powder
  • 1 tsp of sugar


  1. Cook McCain Superfries Steak Cut as per packet instructions.
  2.  Heat oil in large fry pan over a high heat, reduce heat to medium and add onion and garlic. Fry, stirring for 2-3 minutes or until translucent. Add tomato paste and stir to coat onion and garlic. Add sugar, sweet paprika and chilli powder to the pan and fry for 1 minute or until fragrant. Add tinned tomatoes, stir and allow to reduce, uncovered, for 10-15 minutes or until mixture has thickened.
  3. Remove McCain Superfries Steak Cut from oven, top generously with Bravas sauce and aioli, sprinkle with chopped flat leaf parsley and serve.

15 Minute Monday – Chorizo and Garlic Prawns

Super Food Ideas - November 2011, Page 31. Photographer: Cath Muscat.

Super Food Ideas – November 2011, Page 31. Photographer: Cath Muscat.

This delicious and quick salad is perfect for spring nights and lazy summer lunches.


  • 500g green prawns
  • 2 tbs of olive oil
  • 1 tbs of butter – melted
  • 4 garlic cloves – crushed
  • 1 tsp of dried chilli flakes
  • 2 chorizo sausages – sliced
  • 2 lemons
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh chives
  • Ciabatta loaf – thickly sliced
  • Aioli to serve


  1. In a large bowl, mix together the green prawns, olive oil, butter, crushed garlic cloves and dried chilli flakes.
  2. Preheat a lightly greased barbecue plate on medium-high. Cook prawn mixture, tossing, for 3 to 4 minutes or until just cooked through. Transfer to a bowl and cover to keep warm.
  3. Add chorizo to barbecue plate and cook for 2 to 3 minutes each side or until crisp. Remove chorizo from barbecue plate, add to prawns and cover.
  4. Juice half of 1 lemon and cut the remaining lemon into wedges. Add parsley, chives and 1 tablespoon lemon juice to the prawn and choirzo mixture; toss to combine.
  5. Place prawn mixture on to a serving platter. Season with freshly cracked salt and black pepper.
  6. Serve with bread, lemon wedges and aioli.