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Two exciting new weight loss shake flavours have dropped

Losing weight is different for everyone and sometimes you may need that little bit of help to shed those lingering kilos. Enter <a href="https://go.linkby.com/WITOUGOC/" target="_blank" rel="noopener">Juniper</a>, an Australian-owned brand that is helping women with their weight and menopause symptoms such as hot flushes, night sweats, and mood changes. <a href="https://go.linkby.com/WITOUGOC/" target="_blank" rel="noopener">Juniper </a>has been helping women around Australia take control of their health by making the weight-loss journey a lot easier. It’s known that about 80 per cent of weight is actually determined from hormones, and for many women weight gain is not a lifestyle issue, but a medical one. With the introduction of two new delicious flavours, <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Vanilla</a> and <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Espresso</a>, <a href="https://go.linkby.com/WITOUGOC/" target="_blank" rel="noopener">Juniper </a>has worked with leading experts and is backed by years of research to help women everywhere. <img src="https://oversixtydev.blob.core.windows.net/media/2022/08/juniper-3.jpg" alt="" width="1280" height="720" /> <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Juniper’s Nourish Shakes</a> are not only dietitian-approved meal replacement shakes, they are also only 205 calories per shake and already contain 40 per cent of the daily recommended intake of essential nutrients and minerals. The shakes are guaranteed to help keep you fuller for longer and help keep the weight off for good. Those who’ve been involved with Juniper can also expect to see immediate results, with some boasting an incredible 2kg weight loss in just the first week. Each customer that also signs up to <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Juniper’s Nourish Shake</a> subscription plan will receive complementary lifestyle coaching, community connection, education, and delicious dietitian-designed recipes. Health coaches will also work with you every step of the way to ensure you receive all the support you need for long-term weight loss. To help with convenience, <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Juniper’s Nourish Shakes</a> come in single serve sachets making it easy to have anywhere, anytime. To top it off, each shake is ONLY $2.65, which works out incredibly especially when you consider it's a meal replacement. Flavours <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Vanilla Nourish Shake</a> The <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Vanilla Nourish Shake</a> is anything but boring. Not only is it delicious, but it is creamy, filling and the rich vanilla and light caramel are sure to hit the spot. Best consumed with your favourite fruits or enjoyed alone. <img src="https://oversixtydev.blob.core.windows.net/media/2022/08/juniper-5.jpg" alt="" width="1280" height="720" /> <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Espresso Nourish Shake</a> With this delicious <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Espresso Nourish Shake</a> you are sure to hit two birds with one stone. There is already a generous amount of coffee in the shake which will be sure to satisfy your craving. <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Chocolate Nourish Shake</a> This one is self-explanatory. Fancy yourself a bit of a chocoholic? Now you can put that craving to guilt-free good use at just 205 calories and zero regret. <img src="https://oversixtydev.blob.core.windows.net/media/2022/08/juniper-4.jpg" alt="" width="1280" height="720" /> Each <a href="https://go.linkby.com/WITOUGOC/weight-loss-shake" target="_blank" rel="noopener">Juniper Nourish Shake</a> contains: - 20 essential vitamins and minerals equivalent to more than 40% of your daily vitamin needs for immunity and overall health - Dietitian-approved and science-backed formula - Over 29g of high-quality protein. Whey protein contains all 9 essential amino acids and limits the loss of muscle mass - High fibre to keep you fuller for longer, support digestive function and supports energy levels - Pre and probiotics for optimal gut health. Aids in digestion, immunity, and inflammation - Low in carbs and just 205 calories in every shake - No bad stuff! No added sugar, laxatives, preservatives, or empty fillers Images: Supplied This is a sponsored article produced in partnership with <a href="https://go.linkby.com/WITOUGOC/" target="_blank" rel="noopener">Juniper</a>.

Body

OAK adds two new flavours to iconic line-up

After over 50,000 entries, OAK have unveiled two new flavours dreamt up by everyday Aussies, as part of their OAK Flavour Generator competition. The two flavours are: Dan’s Cherry on Choc and Erin’s Mum’s Caramel Slice. They’re set to have already hit the shelves, having been launched on the 25th of April. Dairy fanatics everywhere are now called to buy, taste and cast their vote online to decide which will become a permanent OAK offering. Dan’s Choc on Cherry combo is described as “so coconuts”, while Erin’s Mum’s Caramel Slice flavour was inspired by her mum’s caramel slice recipe. The result is the “luscious caramel-choc milk of your dreams, fresh baked to perfection”. Both flavours are already on shelves at Coles for Aussies to try, and will be available at Woolworths from May the 16th. It’ll also roll out at independent grocery stores, convenience stores and petrol stations between the 25th of April and 2nd of May. Voting is open until June the 30th. Either Dan or Erin will take home $10,000 prize money if their flavour takes the crown. Have you tried the new flavours? Let us know what you think. Image: News.com.au

Food & Wine

New Tim Tam flavour hitting the shelves

Arnotts gave Aussies the opportunity to vote for the new Tim Tam flavour and the results are in! The options were between Dark Choc Espresso Martini Tim Tam or Butterscotch and Cream Tim Tam. Voting closed on April 11, with the winning flavour announced as Butterscotch and Cream Tim Tam. The delicious, decadent flavour will hit Coles’ shelves in July. The Butterscotch and Cream Tim Tam has rich brown sugar and toffee notes paired with a creamy blend of buttery smooth butterscotch cream, also coated in delicious milk chocolate. Compared to the Dark Choc Espresso Martini which is made with roasted espresso and vodka flavoured cream sandwiched between two crunchy biscuits, all coated in decadent dark chocolate. The Butterscotch and Cream Tim Tam flavour will make a delicious addition to the pantry, alongside your other favourite Tim Tams. Rebecca Chan, Arnott's Senior Brand Manager said it’s always fun getting Aussies to vote for a new flavour, proving it successful in previous years. “We know how passionate Australians are about Tim Tams and we love giving them the opportunity to choose a new flavour each year,” she said. “The two flavour contenders are certainly our most indulgent so far, bringing an espresso martini into mouth-watering biscuit form, with the ultra decadent Butterscotch and Cream alongside as a fierce contender.” Images: Arnotts

Food & Wine

Maltesers release new flavour in Australia

Australia has been chosen as the lucky location to debut a new Maltesers flavour. Judging from the reaction on social media, we’re pretty happy about it. Mars Wrigley, the confectionary company behind the iconic brand, has just released a limited edition popcorn variety after noticing consumers enjoy teaming a bag of Maltesers with the savory snack when at the movies.In fact, the “killer combo” is so popular, recipe videos showing how to create “Malteser popcorn” have amassed millions of views.But while making the sweet treat at home is notoriously tricky (chocolate burns easily), Mars Wrigley has stepped in to save us the effort – and the result is its famous malt balls coated in “mouth-watering” popcorn flavoured milk chocolate.“This is an incredible innovation by our Mars Wrigley team that was inspired by our consumers and brings about that sense of nostalgia for movie nights with family and friends,” the brand’s marketing director Ben Hill said.“Our Maltesers popcorn is proudly made in our Ballarat factory where we created the recipe formulation from scratch. It’s been a full-team effort and we’re incredibly excited to have this product on shelves for 2022.“After investing $30 million into our Ballarat site last year, this is just one of the many product innovations we plan to unveil this year.”Reaction on social media has been strong, with one declaring the new $4.50 snack “next level” after discovering it on a Coles shelf.Fellow Australians on social media have been more positive, with one stating she had “died and gone to heaven” after trying the combo.Image: Instagram

Food & Wine

Tim Tams debuts four new flavours

Tim Tams is known to be an Aussie favourite and now the range is expanding as Arnott's launches four new flavours. The biscuit will debut its new seasonal range next week, as a series of flavours inspired by rural Australia hit supermarket shelves. The flavours include the new Moreton Bay Raspberry and Dark Chocolate biscuits, as well as the Kensington Pride Mango and Cream flavour. For fans of a more classic flavour combo, the Murray River Salted Double Chocolate or the Dimbulah Mountain Estate Coffee and Chocolate flavour. Containing premium ingredients sourced from iconic regions across Australia, the new flavours were designed to highlight growing rural Aussie regions. The latest Tim Tam flavours will be available from January 11.

Food & Wine

Bursting with flavour: Cauliflower steaks with feta

<div class="article-body"> If you're looking for a new light meal, the cauliflower base of this recipe has loads of health benefits - plus it's beautifully seasoned with za'atar and chipotle flakes. Serves: 2 Ingredients <ul> <li>1 large cauliflower</li> <li>2 tablespoons extra virgin olive oil</li> <li>2 teaspoons za’atar</li> <li>Sea salt and freshly ground black pepper</li> </ul> To serve <ul> <li>150g feta cheese, crumbled</li> <li>2 teaspoons chipotle chilli flakes</li> <li>2 tablespoons extra virgin olive oil</li> <li>1 tablespoon fresh oregano leaves</li> </ul> Directions <ol> <li>Preheat the oven to 200°C/180°C fan-forced.</li> <li>Line a baking sheet with non-stick baking paper.</li> <li>Take the cauliflower and turn it stalk up on a chopping board. You want to get two cauliflower steaks, each about 2 centimetres thick, with the stalk holding them together.</li> <li>Slice off the side florets and save those for another day - to make cauliflower rice or eat as crudités, for example.</li> <li>Put the two steaks side by side on the baking paper and drizzle with the oil and za’atar. Rub with your hands to make sure both sides are evenly covered and add a little salt and pepper.</li> <li>Cook in the oven for 20 to 25 minutes. The steaks should be golden brown and starting to char around the edges.</li> <li>To serve, cover each steak with feta, sprinkle with chilli flakes, drizzle with olive oil and scatter with oregano.</li> </ol> This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html" target="_blank">The Pioppi Diet by Dr Aseem Halhotra & Donal O'Neill</a>, Penguin Books, RRP $24.99. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/cauliflower-steaks-with-feta.aspx" target="_blank">Wyza.com.au</a>. </div>

Food & Wine

Refresh with naturally flavoured water

We all know how important it is to keep hydrated for over-all wellbeing. If you struggle to get your regular 6-8 glasses a day, there's a great way to turn a jug of water into something more exotic; and it's also really simple! Restaurants. hotels and cafes have been doing it for years, but now it’s your turn to transform your jug of water in to an invigorating summer drink by adding natural flavour to it. From melon to berries to lime, you can even use a vegetable like cucumber to give your plain old water a refreshing makeover. Flavoured water is a great alternative to high calorie sugary drinks that aren’t good for us and caffeinated beverages that usually leave us even more dehydrated. Making flavoured water can be as easy as cutting up some wedges of oranges, lemon or lime or you can mash up some strawberries and raspberries and add a touch of green with fresh mint or basil leaves from your garden. However if you’re really committed to the cause, investing in a water flavour infuser could be the way to go. There’s a variety of infuser options out there with everything from jugs to drink bottles available in stores such as Myer and Target or you can also purchase them online on sites. Jugs generally come with an infusion rod or a strainer pitcher built in the lid – so if you don't want to combine the actual fruit pieces in with the water, an infuser jug is the way to go. Infuser jugs are ideal especially if you’re entertaining guests or spending most of the day outside. If t’s just for yourself, an infuser drink bottle is a great little contraption to take with you on a walk or in the car. Written by Tahlia Pritchard. Republished with permission of <a href="https://www.wyza.com.au/articles/lifestyle/food-and-wine/naturally-flavoured-water.aspx">Wyza.com.au.</a>

Food & Wine

This will blow your mind: You've been unwrapping stock cubes wrong

It's one of the easiest ways to add flavour to your dishes – and it's about to get even easier. A handy hack on how to open stock cubes is causing a stir online, as it seems many of us have been doing it all wrong. Forget crumbling up the cube after opening the silver foil packaging – it seems that the packaging was actually designed to be flattened. <iframe width="560" height="315" src="https://www.youtube.com/embed/AKI40q38LUw" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen=""></iframe> Simply open up the flaps on the side, flatten them out and then crumble the cube inside the package, turning it into a powder that's a heck of a lot easier to add to your dish. The tip first made the rounds online in 2016, but it seems a whole new group of stock cube fans have recently stumbled across it, and they've had plenty to say about it on social media. <blockquote class="twitter-tweet" data-lang="en-gb"> OMG in all my cooking years I’ve only just discovered how to open an oxo cube! Anyone else know that it squashed into a sachet which you tear open?? Doh! <a href="https://t.co/2opyqBb9rg">pic.twitter.com/2opyqBb9rg</a> — w7emporium (@w7emporium) <a href="https://twitter.com/w7emporium/status/1041967627525140481?ref_src=twsrc%5Etfw">18 September 2018</a></blockquote> <blockquote class="twitter-tweet" data-lang="en-gb"> I’m 54 yrs on this planet and never knew until today that you should squish an Oxo cube into a sachet type shape and simply tear off a corner and pour away - no bits of foil and no messy fingers. One gets wise with age one does. <a href="https://twitter.com/hashtag/oxosecrets?src=hash&ref_src=twsrc%5Etfw">#oxosecrets</a> <a href="https://t.co/YynlQ7KLYy">pic.twitter.com/YynlQ7KLYy</a> — Ex Fed Paul Herdman (@DyfedPowysFed) <a href="https://twitter.com/DyfedPowysFed/status/1037455045934149632?ref_src=twsrc%5Etfw">5 September 2018</a></blockquote> <blockquote class="twitter-tweet" data-lang="en-gb"> I have spent years unwrapping Oxo cubes gettin beefy fingers and it’s been a goddamn packet all along. Mind.blown. 🤯 <a href="https://t.co/ehkBoqR6GQ">pic.twitter.com/ehkBoqR6GQ</a> — 💃🏼Glen Scott💃🏼 (@glenrules) <a href="https://twitter.com/glenrules/status/1042390871159844865?ref_src=twsrc%5Etfw">19 September 2018</a></blockquote> Will you be trying this genius hack? Let us know in the comments below. Republished with permission of <a rel="noopener" href="https://www.stuff.co.nz/life-style/food-wine/food-news/107230047/have-you-been-opening-oxo-cubes-the-wrong-way" target="_blank">Stuff.co.nz.</a>

Food & Wine

Top chef’s clever $4 hack to improve the flavour of airline food

A top chef has revealed a clever trick for improving the taste of airline foods. Jason Atherton, who earned a Michelin star in 2011 at his London restaurant Pollen Street Social and now runs restaurant group The Social Company, spoke to newspaper <a href="https://www.livemint.com/Leisure/kB8rESIBU5X87BEb2uEv9L/Cutting-the-room-service-line-and-other-travel-hacks.html">Mint</a> about his best travel tips. The British chef, who said he flew around 800,000 kilometres a year, said he tries to avoid eating airline food but when he does he used this tip provided by his friend actor Jude Law. “It was Law who told me to always take Tabasco on a plane,” he said, referring to the spicy sauce you can buy at the supermarket for just $4. “Aeroplane food is always bland, so it’s great to give it kick. “But I just try my hardest not to eat on planes. I can normally do it up to about 12 hours. If I go to Australia, I have to eat, obviously, because it’s 24 hours on a plane for me. “I just eat the protein, drowned in Tabasco, which tastes OK — well, it tastes of Tabasco, to be honest.” <img width="397" height="611" src="https://cdn.newsapi.com.au/image/v1/ca03ff450cb3fcf554c59a087b98b1ab" alt="A small bottle of this in your carry-on bag could take your in-flight meal from “not great” to “not bad”." style="display: block; margin-left: auto; margin-right: auto;"/> It makes sense that a spicy sauce improves the flavour of food in pressurised cabin, where both our senses of taste and smell are dulled. The cabin pressure particularly impacts our sensitivity to sweet and salty flavours, which can be diminished by as much as 30 per cent during a flight.

Travel Tips

Woolworths launches new hot cross bun flavour

Amid the national debate over whether hot cross buns should be sold so early in the year, Woolworths has upped the ante and announced a new flavour to its range. From yesterday, the supermarket giant is selling a “Brioche Style” hot cross bun, alongside its “Traditional”, “Fruitless” and “Mini Cadbury Chocolate Chip” flavours. The move was met with praise and criticism after Woolies announced on their Facebook page that hot cross buns were officially back in stock in their stores. Coles has also begun selling the buns and Aldi plans to roll them out earlier this year too. On Woolworth’s Facebook page, one person wrote: “Hot Cross buns are for Good Friday. Woollies, stop commercialising significant Christian holy days. You have ruined Christmas, now you are attempting to ruin Easter. Just stop it.” Another critic wrote: “Way way too early hot cross buns are a special treat which signifies Jesus dying on the cross they are a meaning of hope but sadly you are turning them into just a money making item I only buy at Easter but thanks for bringing them out so soon will just do what I did last year buy the quick sale ones at 25c a pack and enjoy at the correct time of year” <blockquote class="twitter-tweet"> <a href="https://twitter.com/woolworths?ref_src=twsrc%5Etfw">@woolworths</a> have hot cross buns on shelves on boxing day <a href="https://twitter.com/hashtag/easterindecember?src=hash&ref_src=twsrc%5Etfw">#easterindecember</a> <a href="https://twitter.com/hashtag/wtf?src=hash&ref_src=twsrc%5Etfw">#wtf</a> <a href="https://t.co/shYEbY9iqv">pic.twitter.com/shYEbY9iqv</a> — fred farkle (@fredfarkle11) <a href="https://twitter.com/fredfarkle11/status/945554273818910720?ref_src=twsrc%5Etfw">December 26, 2017</a></blockquote> But there were others who defended the supermarket, saying: “Obviously they sell. So there’s people that buy them ... I am one of those people. I think they should be available all year. They are delicious.” Another wrote: “I don’t know why some people lose their minds over when hcb come on the market. I’m a cradle catholic and we don’t care. Ash Wednesday is 14 Feb so start munching.” A national online poll of 16,000 people run by News Corp Australia found that nearly 60 per cent objected to hot cross buns being sold before Easter, while only 17 per cent said they were not fussed by it. Where do you stand on the issue? When do you think hot cross buns should be sold?

Food & Wine

Your favourite biscuit is about to become an ice cream flavour

Dieters around the country are set to face a stern test of their resolve today, as Arnott’s and Peter’s ice cream join forces in a delicious collaboration that will see several of your favourite biscuits turned into ice cream flavours. The project has seen biscuits like Iced Vovos, Mint Slice and Wagon Wheels transformed into tempting frozen treats that are available in supermarkets from today onwards. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FArnottsBiscuits%2Fposts%2F1811715845511209%3A0&width=500" width="500" height="499" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true"></iframe> Peter’s Head of Marketing Alicia Munday said in a statement, “We know food evokes a strong sense of memory, and most of us grew up with our favourites in the Arnott’s biscuits range,” she said. “We hope these four flavours bring back some classic moments as well as spark some friendly competition between the flavours.’’ How tasty! Do you think you will try any of the flavours? Image credit: Twitter / Mrs Emma Peel

News

Slow-cooked pork belly with Asian flavours

Slow-cooking pork belly creates a super tasty treat – its high fat content makes it rich and incredibly succulent. This dish can be cooked a day or two ahead: let the pork cool in the cooking liquid then remove to a flat plate or tray, cover and refrigerate. Slice the meat and let it come to room temperature before grilling. Serves: 4-6 Ingredients: <ul> <li>1.25-1.5kg piece or pieces of pork belly (bones removed)</li> <li>1 tablespoon peanut oil</li> <li>1 tablespoon sesame oil</li> <li>2 medium cinnamon sticks</li> <li>3 whole star anise</li> <li>1 thumb ginger, peeled and finely sliced</li> <li>3 cloves garlic, peeled and finely sliced</li> <li>200ml orange juice</li> <li>¼ cup brown sugar, plus 1-2 tablespoons extra for gravy </li> <li>¼ cup soy sauce</li> <li>2 tablespoons rice vinegar</li> <li>1 tablespoon sweet chilli sauce</li> </ul> Method: <ol start="1"> <li>Heat oven to 150°C. If the pork skin hasn't already been scored, do this with a very sharp knife, in lines about a finger-width apart. </li> <li>Heat peanut and sesame oils in a flameproof casserole large enough to hold the pork snugly. Sear pork on both sides, finishing with the pork skin side up.</li> <li>Combine remaining ingredients in a bowl or large jug. Pour over and around pork. The liquid should come at least two-thirds of the way up the meat – if necessary add water.</li> <li>Place a piece of baking paper inside casserole over pork and cover with casserole lid. Place in the oven and cook 3 hours until pork is very soft. (This dish can also be cooked on the stove top at a gentle simmer for 3 hours.)</li> <li>Carefully remove pork from juices and allow to rest 15 minutes then pat skin dry with a paper towel. Place pork skin side up under a pre-heated grill until the skin starts to crackle. </li> <li>To reduce the cooking liquid for serving as a gravy, pour it through a sieve into a small saucepan, adding an extra 1-2 tablespoons brown sugar, and simmer, stirring until sugar dissolves. Cook until reduced and thickened slightly. For a thicker sauce, add a little cornflour. </li> <li>Serve pork with the gravy and garnished with chopped spring onions and coriander leaves if desired.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Manja Wachsmuth.

Food & Wine

Cadbury announce very interesting new flavours

Few things cause Australians to get up in arms but a change to the Cadbury milk chocolate flavours is one of them. The chocolate giant have announced they are innovating with flavours, but their new suggestions of Kale Crème, Wasabi Crunch and Beetroot Jelly is dividing public opinion. Chocolate inventor Dave Shepard says the new flavours are part of the brands goal for “innovation and experimentation. Past innovations have included Nut Crunch and Marvellous Creations bars, both of which were received well. On the other end of the spectrum is Cadbury’s release of Vegemite flavoured milk chocolate, a controversial release. The new flavour ideas are said to reflect social trends towards new, quirky taste combinations. Kale Crème is believed to tap into a rise in demand for savoury chocolate flavours, will Beetroot Jelly is aimed at superfood-lovers and Wasabi Crunch targets the “popularity of Asian flavours,” according to Shepard. “We like to think of it as akin to the fashion catwalk — we’re experimenting with ideas that won’t actually appear on the shelves,” he said. “Instead you may see new flavours inspired by these further down the line. While you may not see the whacky chocolates in single bars in the supermarket aisle during your next shop, they might make their way into the Cadbury Milk Tray. Tell us: would you try Cadbury’s wacky new flavour innovations? Related links: <a href="http://www.oversixty.co.nz/news/news/2015/12/3-ingredient-cheesecake-recipe/">Why are people going crazy for this cheesecake recipe from Japan?</a> <a href="http://www.oversixty.co.nz/news/news/2015/12/chocolate-slices-invention/">You can now buy slices of chocolate just like cheese singles</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chocolate-chip-blondies/">Chocolate chip blondies</a>

News

“New Zealand” flavoured gelato set to hit Aussie stores

Gelato Messina has teamed with Tourism New Zealand to create a “New Zealand” flavoured gelato. The new, limited-edition flavour will come as part of Tourism New Zealand’s “Inspired by Wellington” Campaign that will promote New Zealand as a tourist location. Tourism New Zealand general manager in Australia, Tony Saunders said they’re proud to partner with Gelato Messina and excited for the campaign: “Famed for its uniqueness and creativity, we’re thrilled to see a New Zealand inspired flavour. Australia is a priority market for Tourism New Zealand and this campaign showcases the essence of what makes the Wellington region special.” <img width="497" height="280" src="https://oversixtydev.blob.core.windows.net/media/10896/gelato-messina-wellington-imbed_497x280.jpg" alt="Gelato Messina Wellington Imbed (2)" style="display: block; margin-left: auto; margin-right: auto;"/> Mr Palumbo and Mr Saunders Gelato Messina founder Nick Palumbo toured Wellington seeking inspiration for the new flavour. The flavour will be available in Gelato Messina stores for one week from Thursday 12 November.

News

Quick and refreshing: 3 flavoured water recipes

We all know that we should drink plenty of water each day (two litres of fluid each day is a good rule of thumb to remember). But sometimes it’s hard to keep drinking plain water all day. Never fear! We’re here to help you up your fluid intake with these three incredibly simple, but delicious recipes for infused water. Not only will you stay hydrated and refreshed, you’ll also be getting a few extra nutrients into the bargain.Cucumber and lemongrassIngredients:<ul><li>2 litres of water</li><li>2 stalks lemongrass</li><li>1 cucumber</li><li>Ice</li></ul>Method:1. Remove some of the peel from the cucumber, and then peel the remaining cucumber into ribbons using your vegetable peeler.2. Peel the rough outer edges away from the lemongrass, then cut it in half lengthwise. Use a rolling pin to gently smash the lemongrass.3. Add the cucumber, lemon grass and ice to a jug. Top with the water and give a good stir.4. Allow to infuse in fridge for an hour.

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Two exciting new weight loss shake flavours have dropped