Monday, 14 August 2017

Pineapple Radio

ABC Canberra talks to the Pineapple Princesses

Ann Rocca and Anna Vidot

Photos: Jo Laverty, ABC Radio Canberra

The Recipes:

The Liberated Cook by the Reluctant Housewife to aid research into Muscular Dystrophy NSW

Pineapple Fruit Cake
A moist cake with canned pineapple.

1 cup sugar; 500g can crushed pineapple; 500g mixed fruit; 1 tspn bicarbonate soda; 1 tspn mixed spice; 125g butter or margarine; 1 cup plain flour; 1 cup self-raising flour; 2 eggs

Place sugar, whole contents of can of pineapple, chopped mixed fruit, bicarbonate soda, spice and butter in saucepan. Bring to the boil and boil 3 minutes. Remove from heat and cool completely.

Sift flours together. Mix into cold fruits mixture with well-beaten eggs. Place mixture in greased and lined 20cm tin. Bake in a moderate oven 180°C for approximately 1 ½ hours, reduce heat to 150°C and bake further 20-30 minutes or until skewer comes out clean. Cool in tin.
Golden Circle Tropical Recipe Book, Queensland 2nd Edition 1970s

Pineapple Muffins
2 cups S. R. flour; ¼ teaspoon nutmeg or cinnamon or grated rind of 1 orange; ¼ cup sugar; ½ tsp salt; 1 beaten egg; ¾ cup milk; 1/3 cup melted butter; 1 X 450g can Crushed Pineapple (drained
Sift dry ingredients into bowl. Combine egg, milk and butter. Add to flour all at once and stir quickly until dry ingredients are just moistened. Lightly stir in pineapple. Fill greased muffin or patty tin 2/3 full. Bake in 200°C over for about 25 minutes or till golden. Serve warm with butter.

ABC Newcastle talks to the Pineapple Princesses

Photo: Anthony Scully, ABC Radio Newcastle

James Valentine talks to the Pineapple Princesses


Friday, 11 August 2017

Pineapple and Cumquats: four ways

A cumquat tree in fruit is beautiful, and as we have a lovely crop, I went online in the hunt for pineapple and cumquat combinations. They were all delicious! Anne

Pineapple Kumquat Passion  

Ingredients: 1 1/2 oz swiss chard; 3 oz kumquats; 1 orange – peeled; 4 oz pineapple; 1 tbsp chia seeds; 1 cup coconut water

“Small citrus fruits that resemble tiny, oblong oranges, kumquats have a delightfully sweet/tart taste, and are completely edible (which means you don’t need to peel them). They’re also bursting with vitamin C and fiber. Pineapple and an orange are full of vitamin C as well, making this sweet drink a magic elixir for both your immune system and complexion. Add in some chia seeds for healthy fat, fiber and protein, and swiss chard for a load of nutrients (vitamins K, A, C and magnesium), and you’ve got the perfect high fiber, low fat snack to sip on the day after a big Thanksgiving meal.”

Kumquat and Pineapple Chutney  Jean-Georges Vongerichten

Serves : makes about 1 cup

Ingredients: 1 rounded cup kumquats (5 ounces); 1 cup finely diced peeled pineapple (1/4 pound); 3 tablespoons fresh lemon juice; 3 tablespoons light brown sugar; 2 tablespoons fresh orange juice; 2 tablespoons Madeira

How to Make It
Step 1    In a small saucepan of boiling water, blanch the kumquats for 1 minute. Drain and repeat 3 times. Halve each kumquat and squeeze out any juice; discard the pulp and seeds. Finely dice the skin.

Step 2    In the same saucepan, combine the diced kumquats with the pineapple, lemon juice, brown sugar, orange juice, kumquat juice and Madeira and bring to a boil. Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes.

Make Ahead:  The chutney can be refrigerated for up to 1 week.
Serve With:  Pork or veal chops, duck breasts, cold leftover roasts, cheese plates, country terrines.

Pineapple, Kumquat and Ginger Crisp with Coconut Topping

Recipe from 'The Art and Soul of Baking' by Sur La Table with Cindy Mushet.
Serves 6 to 8
"If you haven’t considered tropical fruit in a crisp, you’ve got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It’s perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. And the apricot variation that follows is luscious on a hot summer night. The brilliant yellow and orange filling looks like sunshine spilling onto the plate. Think wide, sandy beaches, a hammock between two palm trees, the soothing crash of the surf . . ." from the website

For the coconut topping:
1/2 cup plus 2 tablespoons (3 ounces) unbleached all-purpose flour; 1 cup (3½ ounces) gently packed sweetened flaked coconut; 1/3 cup (1½ ounces) chopped unsalted macadamia nuts; 1/4 cup (2 ounces) firmly packed light brown sugar; 1/4 cup (1¾ ounces) granulated sugar; Pinch of salt; 1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces

For the filling:
1 medium (about 3-1/2 pounds) ripe pineapple; 15 kumquats (about 4 ounces); 1/4 cup (1 ounce) finely chopped candied ginger; 3 tablespoons (1-1/2 ounces) granulated sugar; 2 tablespoons unbleached all-purpose flour; Coconut or vanilla ice cream, for serving

1 Preheat the oven to 350°F and position an oven rack in the center.

2 Make the topping: Place the flour, coconut, nuts, brown sugar, granulated sugar, and salt in the bowl of the stand mixer and blend on low speed for 10 or 15 seconds. Add the cold butter pieces and continue to blend on low for 3 to 4 minutes until the butter is cut into small pieces about the size of peas.

3 Make the filling: Use a chef’s knife to slice the ends off the pineapple so it stands solidly on your cutting board. Remove the skin by slicing just under it from top to bottom. Remove any remaining “eyes” with the tip of your knife. Use a pineapple slicer to core the pineapple and quarter it lengthwise. Alternatively, use the chef’s knife to slice the pineapple into quarters lengthwise and make an angled lengthwise cut along each quarter to remove the core. Cut each quarter lengthwise in half or thirds, depending on the size of the pineapple, then crosswise into 1-inch pieces. Transfer to the large bowl.

4 Rub off and discard the tiny, hard stem piece on the end of each kumquat (some may not have this). Use a paring knife to cut each fruit in half crosswise, then use the tip of your knife to pick out any seeds. Cut each half in two, then add to the bowl with the pineapple.

5 Chop the candied ginger, if necessary, into rice-size pieces (you can leave them larger if you like big chunks). Add the ginger, granulated sugar, and flour to the fruit and toss well with the spatula. Scrape into the baking dish and spread in an even layer. Sprinkle the topping in an even layer over the fruit.

6 Bake and serve the crisp: You may want to place a baking sheet or a piece of foil under the crisp to catch any juices that may bubble over. Bake for 45 to 55 minutes, until the topping is golden brown and the fruit juices are bubbling and thickened. Serve warm or at room temperature with coconut or vanilla ice cream.

Storing: Keep any leftovers in the refrigerator, covered with plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350°F oven for 10 to 15 minutes, until warmed through.
Delicious hot and cold!
Tropical Kumquat Cake

Servings 12

Ingredients: 3 eggs; 2 cups sugar; 1 cup oil; 1 teaspoon cinnamon; 1 1⁄2cups chopped kumquats; 1 cup chopped nuts; 1(20 ounce) can crushed pineapple, well drained; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt

In a bowl, beat eggs, sugar and oil.
Fold in dry ingredients and mix well.
Add kumquats, nuts and pineapple.
Pour into greased and floured tube pan.
Bake 1 hour and 15 minutes at 350°F.
Cool, remove from pan.

Our oven is refusing to cooperate with me at the moment so we experimented cooking the cake in this space-craft-like gadget and . . . it worked just fine, Anne

A Florida USA website to check out for more recipes:

Friday, 4 August 2017

"Ag-a-doo-doo-doo, push pineapple, shake the tree
Aga-doo-doo-doo, push pineapple, grind coffee"

ABC Radio Newcastle recently drew my attention to this little gem:

According to https://en.wikipedia.org/wiki/Agadoo

Agadoo is a novelty song recorded by the band Black Lace in 1984.

The song's origins date back to 1971, when Michel Delancray and Mya Symille recorded it as ‘Agadou’ in French. It had been written based on a tune that had apparently come from Morocco.

The Black Lace group was made up during its heyday by the duo of performers Dene Michael and Alan Barton. One of the early versions of the song became popular in a Derby nightclub called Gossips, with the bar staff making a novelty dance; when Black Lace performed at the club in 1981, they learnt the dance and recorded their own version, which was the first version in English.

Agadoo peaked at number two in the UK Singles Chart, and spent 30 weeks in the top 75. It went on to become the eighth best-selling single of 1984 in the UK, despite being banned on BBC Radio 1 because it ‘was not credible’.

In a survey for dotmusic in 2000, respondents voted Agadoo as the fourth most annoying song of all time. In a poll for Q magazine in 2003, a panel of music writers voted Agadoo as the worst song of all time, saying: ‘It sounded like the school disco you were forced to attend, your middle-aged relatives forming a conga at a wedding party, a travelling DJ act based in Wolverhampton, every party cliche you ever heard.’

The panel also described it as ‘magnificently dreadful’.”
Well, that’s all enough for me to want to learn the dance and join in!! Anne

Sunday, 30 July 2017

Pineapple Tart

Thanks for the link Robyn!

Pineapple Tart

Serves 8

“This pineapple tart makes for an easy but impressive pudding. It's best to buy a peeled whole section of pineapple for this recipe.”

Ingredients: 350 g shortcrust pastry; 110 g butter, soft; 110 g golden caster sugar; 2 eggs; 150 g almond meal; 25 g plain flour; ½ tsp baking powder; 1 lemon, zested; fresh pineapple cut into 5-6 thin rings, well drained on kitchen paper; 5- 6 maraschino cherries


Heat the oven to 200C/fan 180C. Roll out the pastry on a floured work surface and use it to line a 22cm loose-based tart tin. Line with baking paper and baking beans. Bake for 15 minutes, then take out the paper and beans and cook for another 2 minutes to dry the pastry out. Turn the oven down to 190C/fan 170C.

Beat the butter with the sugar, then beat in the eggs, almonds, flour, baking powder and lemon zest. Scoop this mixture into the tart case and level the top. Add the pineapple rings.

Bake for 30-35 minutes or until the mixture around the pineapple is puffed and golden. Put a cherry onto the centre of each pineapple ring while the tart is still warm.

Sunday, 23 July 2017

Pineapple Pecan Cheese Ball


Pineapple Pecan Cheese Ball

“This Pineapple Pecan Cheese Ball is a simple, savory appetizer with a slight hint of pineapple sweetness.” Lizzy T

Ingredients: 16 oz cream cheese softened; 8 ounces crushed pineapple (1 small can) drained; 2 tablespoons finely chopped onion; dash of garlic salt; 1 cup finely chopped pecans



Mix all of the ingredients together (minus the pecans) in a small bowl. Refrigerate for one hour. 

After refrigerating, press the cheese mixture into a ball, then roll the ball in finely chopped pecans. 

Wrap the ball in plastic wrap and refrigerate until serving. Serve with crackers.

Wednesday, 19 July 2017

Marvellous mince and pineapple

Marvellous Mince: The Australian Way, Allyson Gofton and Ann Boardman 1993

Quick Chow Mein
I thought this looked like a very Australian take on a Chinese dish but the book says
“Chow Mein hails from the gold mines of the USA, where it was prepared by Chinese gold miners using locally available ingredients. This is an ultra-quick version.”
1 onion; 2 stalks celery; ¼ large cabbage; 1 tblsp oil; 500g minced beef; ¼ cup short grain rice; 2 tsp prepared curry powder; 32g packet chicken noodle soup; 227g can pineapple pieces in juice or syrup; 2 cups water; 1 cup chopped green beans (fresh or frozen)
I made some adjustments to the recipe in keeping with the spirit of Chow Mein and availability of ingredients by using brown rice, leaving out the chicken noodle soup, using fresh chopped pineapple and adding some chopped chilli as we grow them and love them! Anne
1. Peel and chop the onion (not too finely)
2. Trim and finely slice the celery and cabbage
3. Heat the oil in a frying pan, add the onion and cook for about 3 minutes. Add the mince and brown, breaking it up with a fork as it cooks
4. Add the curry powder, chicken noodle soup, celery, pineapple pieces and juice or syrup, and water
5. Add the cabbage and beans and cook for a further 5 minutes. Serve over fluffy rice
Serves 4

Sunday, 16 July 2017

Pineapple Bliss Balls

Thanks for the link Robyn!

Pineapple Bliss Balls

“The healthy taste of summer, these tasty little balls are quick and easy to make. A great mid morning or post work out snack and the kids love them too! And they are wheat free, dairy free and nut free!” Katrina Butterworth


1 cup fresh pineapple chopped; ¼ cup sunflower seeds; 1 cup oats; 1 cup dates, pitted; 1 1/2 cups coconut desiccated


Soak the sunflower seeds in water for 4 hours and drain well.

In a high speed blender combine all the ingredients including 1/2 cup desiccated coconut, the other cup is to toss the balls in at the end. Blend on high speed until all ingredients are well combined.

In the palm of your hand roll into small balls and a medium bowl put the remaining 1 cup of desiccated coconut. Lightly toss the balls in the coconut.

Taste, eat, enjoy!!

“As these balls have fresh ingredients in them they will only last for about 3-5 days in the refrigerator. Unless the kids or your husband finds them first!”

Monday, 10 July 2017

Happy 5th Birthday Pineapple Princesses!

The Pineapple Princesses posted our first Golden Circle Tropical Recipe Book meal at Ann's house five years ago today. 522 recipes later we're still inspired by an endless collection of pineapple recipes from around the world. Keep watching this space!

When our great niece, lovely Matilda, turned one this year she celebrated with these delicious fruit kebabs! They look very inviting! Anne

The Pineapple Princesses celebrated today with these yummy pancakes from buzzfeed - thanks for the link Jessica P!
“Turn Brunch On Its Head With These Pineapple Upside Down Pancakes. Your friends are gonna flip.”

Recipe by jordankenna (BuzzFeed Staff) rachelgaewski (BuzzFeed Staff) Tasty (BuzzFeed Staff)

Pineapple Upside Down Pancakes - thanks for the link Jessica P!


2 cups flour; 2 teaspoons baking powder; 1½ teaspoons baking soda; ½ teaspoon salt; ¼ cup sugar; 1½ cups milk; ½ teaspoon vanilla extract; ½ cup butter, plus additional for frying; ¼ cup brown sugar; 1½ ounces spiced rum, optional; 1 20-ounce can pineapple rings with juice (we got about ½ cup of juice once separated from the fruit); Maraschino cherries


1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined. Create a small well in the middle of the the dry ingredients. Add milk, half of the reserved pineapple juice, ¼ cup melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.

2. Add the remaining¼ cup of butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.

3. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.

4. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup of the pancake batter over. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.

5. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.

6. Serve pancakes warm with reserved pineapple syrup.

7. Enjoy!

Friday, 7 July 2017

Ann's new acquisitions of pineapple crystal

Ann was given some beautiful pineapple crystal dishes by her sister-in-law Rita, so now I'm on the lookout, your collection is about to grow!! Anne

And here's another op shop find, vintage pineapple crochet!

And a great link to pineapple crochet patterns from Leila:

Friday, 30 June 2017

Everyone should have one of these!

Donna doesn't mind a challenge and I've often admired her adventuous crochet !
But how cool is this tea cosy she knitted for me !
Just love it ! Thank you Donna !

Thursday, 29 June 2017

Pineapple + Snow Eggs

A snow egg = a sweet, light, fluffy cross between a poached egg, a marshmallow and a meringue!

I’ve been reading about snow eggs and admiring desserts that have been shared on social media. It’s time for a pineapple version . . . the recipe for the snow eggs is from taste.com (with the raspberries replaced by pineapple) and the pineapple mint cocktail is from Jean Bowring’s 1970 Cookbook, minus the garnish, Anne
Pineapple Snow Eggs


Ingredients: 1 litre milk; 1 vanilla bean; 150g (2/3 cup) caster sugar; 8 eggs, separated; 350g icing sugar (2 ¾ cups), sifted, plus extra, to dust; 220g raspberries, to serve: toasted flaked almonds, to serve


Step 1 Place milk, vanilla bean and 75g (1/3 cup) caster sugar in a large, wide saucepan or deep frying pan and slowly bring almost to the boil.

Step 2 Meanwhile, using an electric mixer, whisk egg whites and a pinch of salt until soft peaks form, then gradually add icing sugar and beat until mixture is thick and glossy.

Step 3 Remove vanilla bean from milk and reserve, keeping milk at a gentle simmer. Line a tray with baking paper. Using 2 large metal spoons, scoop ovals of meringue and drop 6 at a time into milk. Cook for 1 minute each side, then transfer to tray. Meringues will keep at this stage for up to 2 hours. Makes about 24 meringues.

Step 4 Strain milk into a clean saucepan and add scraped seeds from reserved vanilla bean. Whisk egg yolks and remaining caster sugar in a bowl until combined, gradually pour in the hot milk, then return mixture to pan and stir over low heat until mixture thickens enough to coat the back of a spoon. Do not boil. Custard can be served immediately or refrigerated until ready to serve.

Step 5 To serve, spoon custard among 8 glass or china bowls, top with 3 snow eggs, raspberries and toasted flaked almonds and dust with a little extra icing sugar.

The Jean Bowring Cookbook 1970 Sydney

First course appetiser cocktails: Pineapple mint cocktail

1 fresh pineapple; ½ cup sugar; ½ cup water; 1 cup fresh mint leaves; sherry to taste; glacé cherries and mint sprigs for garnishing

Peel and core the pineapple and cut into cubes. Combine the sugar and water in a saucepan, and stir over medium heat until the sugar dissolves and the mixture boils. Boil for 5 minutes. Pour this syrup over the crushed or chopped mint leaves, then cover and let stand until cold. Strain and add 1 tblsp of sherry.

Place the pineapple cubes in individual serving dishes and spoon over the liquid, adding a little more sherry if liked. Top each with a glacé cherry and a mint sprig.

Monday, 26 June 2017

Happy World Pineapple Day!

Very Simple Food, Jill Dupleix, 2003 London

Pineapple Vodka Crush

“This is so spritzy and refreshing that people put a spoonful in their mouth nd immediately go ‘wow’. It’s great at the end of a barbecue, or after something spicy. And if you put it in the freezer and forget to stir it, don’t worry, the vodka prevents it from freezing into a solid block – after 15 minutes in the fridge it will be soft enough to serve.”

Cut the top off the pineapple and slice lengthwise into quarters. Slice off and discard the core, then cut the skin and the ‘eyes’ away from the flesh. Cut the pineapple flesh into cubes.

Whiz the pineapple flesh in a blender with the vodka, sugar, lemon juice and mint leaves.

Pour the mixture into a plastic container or ice-cream tray and freeze for one hour or two until firm on the outside and still liquid in the centre. Tip the mixture into a bowl and beat well, then return to the freezer for another hour or so, until partly frozen. Beat again, breaking up any crystals, then freeze until required.

Chill 4 bowls or glasses, and leave the pineapple crush in the refrigerator for 15 minutes to soften before serving. Scoop into the chilled bowls or glasses and serve, with a sprig of mint on the side.

Leonie Palmer’s Noosa Cook Book, Queensland 1996 Photography by Michael Simmons, fabric art by Lynne Tanner

Photograph by Michael Simmons

Pineapple Brulee Cheesecake

Pastry Base:
200g plain flour; 60g icing sugar; pinch salt; 175g soft unsalted butter; 2 egg yolks

Mix dry ingredients. Add butter and egg yolks one at a time, do not over work. Leave for 30 minutes.
Place pastry in fluted 30cm tart ring and line using palm of hand.
Pre-bake for 15 minutes at 150°C.

2 egg whole; 2 egg yolks; ½ tsp vanilla essence; 500g cream cheese; ¾ cup brown sugar; 1 tblspn lemon juice; 1 tblspn pineapple juice
Place eggs and sugar in Kitchen Whizz and mix until pale, follow with cream cheese and juices.
Pour mix into pre-baked tart shell and bake for 1 hour at 160°C. Leave to cool overnight.
Before serving dust with brown sugar and place under hot grill to caramelise.

I used this as an excuse to light up my new kitchen blow torch! Fun! Anne

Fabric art by Lynne Tanner

Friday, 23 June 2017

Paleo Pineapple

Thanks for the link Katrina, this was really delicious!


Melissa Joulwan’s Well Fed: Ingredients for a happy life

Piña Colada Chicken

Ingredients: 1 pound boneless, skinless chicken breasts or thighs; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 tablespoon plus 1/2 tablespoon coconut oil; 1 medium onion, diced (about 1 cup); 1 medium green pepper, diced (about 1 cup); 1 medium red pepper, diced (about 1 cup); 1 teaspoon arrowroot powder; 1 cup canned chunk pineapple (packed in its own juice), drained; 2 cloves garlic, minced (about 2 teaspoons); 2 teaspoons Jerk Seasoning; juice of 1 lime (about 2 tablespoons); 1/4 teaspoon vanilla extract;1 cup canned, unsweetened coconut milk


1 Brown the chicken: Cut the chicken into 1-inch cubes. Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add 1/2 tablespoon coconut oil and allow it to melt. Brown the chicken – cooking in batches, if necessary – until golden all around, about 3-5 minutes per side. Remove the chicken from the pan as it browns and place in a bowl to catch the juices.

2 Get saucy! To the pan, add 1/2 tablespoon coconut oil. Sauté the onions, peppers, and arrowroot until the vegetables are just-tender, about 5 minutes. Add the pineapple chunks to the pan; stir-fry until they begin to brown, about 3 minutes. Add the garlic and Jerk Seasoning, stirring until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any brown bits stuck to the bottom of the pan. Add the vanilla and coconut milk, stirring to combine. Place the chicken in the sauce and pour in any accumulated juices. Bring to a boil, then simmer, uncovered, until the sauce begins to thicken, about 5 minutes.

Serve on a bed of Oven-Roasted Cauliflower Rice.

Oven-Roasted Cauliflower Rice

Serves 2-4

Ingredients: 1 head cauliflower; 1 tablespoon coconut oil, melted; 3/4 teaspoon salt


1 Preheat oven to 425F. Cover a large, rimmed baking sheet with aluminum foil.

2 Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding.

3 Place the cauliflower rice in a large bowl, add the melted coconut oil and salt. Toss with two wooden spoons until the rice is coated with the oil. Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 25 minutes.

4 Serve with anything that needs a lovely bed of rice. (Meatballs are always a good choice.)

This is a wonderful company set up in the Solomon Islands – there’s great free recipe book on the website.

“The world’s freshest oil: In the pristine Solomon Islands, locally grown, wild-harvested organic coconuts are hand-pressed into pure, organic extra virgin coconut oil within one hour of being opened. How? We invented the DME® coconut oil press that’s set up in the villages where the coconuts are grown.

The pure taste of freedom: Hand-pressed within an hour of opening the coconut and then triple filtered, Niulife DME® Extra Virgin Coconut Oil is the only 100% village-produced, Australian-owned, certified organic coconut oil that gives all profits directly back to the communities that make it.” (From the Niulife website)

And once again I can highly recommend the Spice Exchange!

“The Spice Exchange is a social enterprise initiative of Access Community Services Limited that utilises the culinary skills and traditions of refugee and migrant women to produce unique spice blends and condiments.

The Spice Exchange promotes multiculturalism by providing employment, training and work experience to culturally diverse women to develop their workplace skills and confidence in Australia” (From the Spice Exchange website)