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Baked Stuffed Zucchini Flowers are a lovely light appetiser. They’re not difficult to make and only require a few ingredients. I love them stuffed with crab, you can experiment and try different types of fillings!

A zucchini plant has both male and female flowers. The male flowers have a stem at the base of the flower, whereas a female flower has the bulging stem, which is the ovary. If this ovary get pollinated in the female flower, then it eventually grows into the zucchini. Either way, both types of flowers can be stuffed and eaten. Both are delicious.

For the filling, place the picked crab meat, onion, dill, cream cheese, zest and chilli in a bowl and combine.

Clean the flowers by removing the stamen inside the bud. Trim the base of the stalk and make a cross 1 cm deep in the end. Take a heaped spoonful* of filling and place inside the flower, leave enough room in the top of the flowers to twist the petals closed, then gently press to seal. Do not squeeze too tight as it will bruise the flower. Place on a tray and lightly drizzle with extra virgin olive oil.

 Bake for 10-15 minutes, or until lightly browned. Serve warm.

*While a pastry bag definitely makes the job easier, the blossoms can be filled by hand using a spoon.

Setting the bar high on premium Australian-grown almonds, Mandolé Orchard is a leader in their field. This 20-year-old 600-hectare orchard is located in the Riverina region of NSW, and they distribute their single origin almonds, almond milk and almond butter all over the country, packaged beautifully with their recognisable almond branch print. 

In May, the trees rest and rejuvenate, ready for the upcoming blossoms to emerge during early Spring. Following the gorgeous blossoming period depicted in the image above, the petals fall and the fruit develops, allowing the kernels to mature and harden. Annual harvest takes place on the farm during the late Summer months with the harvester shaking the trees, allowing the nuts to fall to the orchard floor for collection. 

Integral to the operations on a daily basis is the commitment to sustainable farming practices. This includes techniques to foster soil rejuvenation, bees for pollination, and water conservation through censored drip irrigation resulting in 30% less water usage than the industry standard. 

The multi-generational family farm produces single origin natural, roasted and salted almonds, as well as a signature range of value-added products for which they are widely recognised throughout cafes and retail outlets across the country. 

Steeped in their Italian heritage, the family almond milk recipe has been perfected over time into a consistent and low-intervention range of activated almond milk. The collection includes five fresh, clean, sustainable varieties: original, unsweetened, chocolate, coconut and barista-style almond milk with no added nasties. 

A natural progression from the milk is the silky smooth almond butter in both an unsalted and smooth version. The lightly roasted almonds produce a rich colour and luxurious texture, perfectly spreadable and delicious added to a smoothie, nourish bowl, or as a spread. 

The Mandolé Orchard brand is full of street cred with brand ambassadors carefully selected to reflect clean living, high nutritional eating, sustainability and a flavourful, seasonal life! It’s vibrant and recognisable throughout cafes and stores, making it just as appealing to those seeking nut milk, to those who aren’t. And if you’re yet to try a Mandolé Orchard coffee at your local café or at home then you’re missing out! 

You can read more about these delicious products at: www.mandoleorchard.com.au

Discover the story of Mandolé Orchard, a leading Australian almond producer renowned for its sustainable practices and premium products, from single-origin almonds to delicious almond milk and butter.

Nurturing Nature: Mandolé Orchard's Commitment to Sustainable Almond Farming

NAIDOC Week is an annual celebration in Australia that pays homage to the culture, history, and accomplishments of Aboriginal and Torres Strait Islander peoples. The 2024 theme, "Keep the Fire Burning! Blak, Loud & Proud," celebrates the unyielding spirit of First Nations communities and invites everyone to stand in solidarity, amplifying the voices that have long been silenced. Through our collective efforts, we can forge a future where the stories, traditions, and achievements of Aboriginal and Torres Strait Islander communities are cherished and celebrated, enriching the nation's fabric with the world's oldest living culture.

Straight To The Source, renowned for its collaboration with Indigenous primary and artisan producers, eagerly seized the opportunity to support and showcase the diverse culinary heritage of First Nations producers through bespoke 2024 National NAIDOC Week hampers. By embracing these products, consumers not only savour the incredible flavours of Indigenous ingredients but contribute to the economic empowerment of Aboriginal and Torres Strait Islander communities.

The exclusive Straight To The Source 2024 National NAIDOC Week hamper features products from the following notable First Nations producers:

Bush to Bowl: 100% Aboriginal-owned by Clarence Bruinsma (Yaegl) and Adam Byrne (Garigal/Gadigal), Bush to Bowl is a social enterprise aimed at creating a healing space and platform for First Nations people by connecting to Country and their traditional foodways.

Chocolate on Purpose: A chocolate brand based in Millthorpe, NSW, led by Fiona Harrison, a proud Wiradyuri yinaa (woman) of the Bila Galari (Lachlan River). With a commitment to ethically sourced cocoa and empowering Aboriginal farmers, Chocolate on Purpose embodies sustainable and socially responsible practices.

Indigiearth: A brand dedicated to showcasing premium bush foods made from Australian native ingredients that are ethically sourced and sustainably harvested. Founded by Sharon Winsor, a Ngembi Weilwan woman from Western NSW, Indigiearth connects people with Aboriginal culture and heritage through native foods. It is now recognised as a leading NSW Indigenous business providing an experience and knowledge of bush food.

Mabu Mabu: Founded by Nornie Bero from the Komet Tribe of the Meriam people in the Torres Strait, Nornie has been a professional chef for over 25 years. She established Mabu Mabu in 2018 with a dream to make native ingredients the hero of the Australian kitchen. The company is a proud 100% Indigenous-owned, women-led, and LGBTQIA+ business working towards a sustainable and socially driven supply chain.

Pundi Bitters: The Australian-first bitters to feature entirely Indigenous Australian botanicals. Their three bold bitters - warm smoked Wood, air in the Leaves, and tangy Fruit - highlight provenance, earth, and origin, enhancing your cooking experience and elevating the contents of any glass.

Sobah Non-Alcoholic Craft Beer: Established in 2017 and proudly Aboriginal-owned and led, Sobah is Australia's first non-alcoholic craft beer company. Run by husband-wife team Clinton and Lozen Schultz and based on beautiful Kombumerri country (Gold Coast, QLD). Sobah offers a refreshing alternative to traditional alcoholic drinks while celebrating Indigenous culture.

Warndu: An Indigenous-owned company whose name means 'good' in the Adnyamathanha language. Founded by Rebecca Sullivan, Damian Coulthard, and Siobhan O'Toole, Warndu's commitment to sustainable farming practices and respect for Indigenous knowledge makes their products delicious and environmentally conscious.

NAIDOC Week 2024 highlights the importance of acknowledging and celebrating Indigenous culture, and the collaboration between Straight To The Source and these First Nations producers embodies this spirit. Through food, we can connect, appreciate, and savour the rich tapestry of Australia's Indigenous heritage.

Learn more about National NAIDOC Week here: https://www.naidoc.org.au 

We acknowledge the traditional custodians of the land on which we live and work, and we pay our respects to Elders past, present, and emerging.

Keep the fire burning! Blak, Loud & Proud.

Uncle Charlie’s Taste of Country is a 100% Aboriginal owned and operated business specialising in artisan blending of native food and spices. The first food application of the spice blends was popcorn seasonings.

Raised on Wiradjuri Country (Trangie, NSW), founder Mark McMillian created the family-owned business alongside Mark’s siblings. Celebrating the life of Uncle Charlie Evans, Mark’s grandmother’s brother, the family wanted to create a product that reflected both their culture and the warm and fun-filled way of living that Uncle Charlie was known for in Trangie. And as he was a passionate move buff, popcorn was the perfect solution.

Over time, Uncle Charlie’s have developed popcorn seasonings that have cleverly integrated to reflect familiar flavours such salt and vinegar, and sweet and tangy. The three popcorn variations include: Saltbush and apple cider vinegar, Sunrise limes and lemon myrtle, and Davidson Plum and honey. The popcorn, sourced from Australian-grown corn – watered by the Wiradjuri rivers, is made to be shared and enjoyed.

The environmentally sustainable packaging also tells a Wiradjuri story. The artwork is designed by a family friend and the boxes have been created to be opened into a bowl or dish, known as a coolamon, in which the popcorn can be served.

It’s the intelligence and deeper thinking of a values-driven company and the desire of the family to communicate kindness to all Australians on their reconciliation journey, that is the basis of Uncle Charlie's Taste of Country. This regionally-based business has a purposeful legacy - to support community and relationships through offering an accessible product that balances familiarity and native traditions of blending spices for flavour. In this way, we can all share the food that we love, as well as understand and appreciate culture and Country.

Uncle Charlie’s Taste of Country is far more than delicious popcorn; it’s a powerful and purposeful representation of our shared future.

To find out more about Uncles Charlie’s Taste of Country go to: www.unclecharlies.com.au

Uncle Charlie's Wiradjuri family has been blending Native Foods for 2000 generations, and are striving to make their Native Foods affordable and accessible.

Recipe: Stuffed Zucchini Flowers

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