GET crunching on a Pink Lady or chomping on a Royal Gala this month as part of the Red Aussie Apple Month Challenge.

An initiative of Aussie Apples and Bowel Cancer Australia, the campaign urges workmates, sports teams, schools and families to join the Red Aussie Apple Month Challenge.


The challenge is to eat a red Aussie apple a day for your health and, for every person who signs up, Aussie Apple growers will donate a dollar to Bowel Cancer Australia – the goal is to reach $25,000.

Colorectal surgeon associate professor Graham Newstead said a healthy diet, including fruit and vegetables, was a simple strategy to help protect against bowel cancer.

“In particular, Western Australian research has shown apples are associated with a reduced risk of cancer in the lower part of the colon,” he said.

Bowel cancer is the second largest cause of cancer deaths in Australia. This week alone more than 270 Australians will be diagnosed with bowel cancer and around 80 Australians will lose their life to the disease.

Money raised will help Bowel Cancer Australia to raise awareness of the disease, funding research and providing support services such as nurse and nutritionist advisers to the thousands of families affected by bowel cancer.

Visit facebook杭州夜网m/Aussieapples and bowelcancerfundraising杭州夜网/event/redaussieapplechallenge for more.




Serve the hot spring rolls on a lovely tray with several bowls of dipping sauce to pass around at a family gathering. These little rolls heat up well after their initial frying so they can be made in advance.

Makes: 24

Preparation time: 20 minutes

Cooking time: 25 minutes including reheating


For the filling:

150g raw shelled and deveined prawns

1 Pink Lady apples cored and finely chopped

250g pork mince

3 spring onions finely chopped

50g fresh bean sprouts rinsed, patted dry and chopped

1 medium red chilli deseeded and finely chopped

3cm piece ginger peel and finely grated

4tsp light soy sauce

tsp salt

tsp sugar

24 x 15cm spring roll wrappers

1 small egg beaten with 1 tsp water

300ml sunflower oil for frying

For the dip:

Pink Lady apple cored and finely chopped

8 tbsp sweet chilli dipping sauce

A few coriander sprigs to serve


❏Finely chop the prawns and put into a large bowl and add all the other filling ingredients up to the pastry wrappers. Mix really well with your hands to combine. Divide the mixture into 24 and put on a


❏Peel off three spring roll wrappers at a time and lay some mixture at an angle across a corner and roll once, bring in the sides of the wrapper and roll completely (not too tightly), brush the point of the square with a little egg mixture and secure. Repeat with the rest putting them on a tray and cover with a clean tea towel as you go.

❏Heat the oil in a large wok. Fry four at a time, first on a low heat (this ensures they are cooked through) for 2 minutes without browning. Increase the heat to 175C and fry until golden and crisp, drain on kitchen paper.

❏To make the dip, mix the apple into the chilli sauce and serve with the hot spring rolls. Scatter over the coriander sprigs.


This apple pie recipe is a favourite of the Newton and Giblett families, orchardists in Manjimup, Western Australia.

Makes: 6-8

Cooking time: 60-70 minutes


Pre-heat oven to 180C.


1 cup raw sugar

175g self raising flour

80g plain flour

225g unsalted butter, softened

1 large free-range egg

3 tbsp milk

5 Granny Smith apples

squeeze of lemon juice

1 cinnamon stick (optional)

2 tbsp sugar, additional for dusting


❏Peel and core 5 apples, then cut each into eight pieces.

❏Place apple pieces in a heavy based saucepan with 50g unsalted butter, cup sugar, a squeeze of lemon juice to stop the apples from browning and a cinnamon stick.

❏Cook over medium heat until just softened but still holding their shape. Set aside to cool.

❏In a food processor, process both flours, cup sugar and the remaining unsalted butter until the mixture resembles fine breadcrumbs.

❏Add the egg and milk and pulse to combine.

❏Remove from the processor and gently press the pastry into a well-greased pasty tin, working as evenly as possible as the pastry is quite delicate.

❏Place in the fridge to rest for an hour, and wrap the leftover pastry in plastic wrap until needed.

❏Blind bake the pastry base in the oven until golden, approximately 30 minutes.

❏Arrange the apple slices over the base of the pastry shell, discarding the cinnamon stick.

❏Roll out a disc of the reserved pastry on a well-floured surface and lay over the top of the apples.

❏Tuck the sides in and sprinkle a little additional sugar over the pastry before baking for 30-40 minutes, or until golden brown.

❏Serve warm with custard, pouring cream or ice-cream.


This apple and pork main is a great dinner recipe idea.

Preparation time: 10 minutes

Cooking time: 30 minutes


400g pork fillet or tenderloin

1 tbsp plain flour

2 tsp olive oil

2 red onions, cut into 6 wedges

1 bunch baby (or Dutch) carrots, trimmed and scrubbed

tsp ground ginger

1 tsp ground coriander

tsp allspice

1 cinnamon stick

3 cloves

1 cups low salt vegetable stock

2 Granny Smith apples

2 Royal Gala apples


❏Brown the pork:

Cut the pork fillet into strips about 3cm thick. Place flour in a shallow dish. Season with salt and pepper. Dip the pork into the flour, so it’s lightly coated. Shake off any excess flour. Heat olive oil in a flameproof casserole dish over a medium-high heat. Once heated, add the pork in small batches and cook for 2-3 minutes until browned on all sides. Transfer browned pork to a plate and set aside.

❏Add the vegetables:

Turn the heat down to medium-low. Add the onions and carrots to the pan and cook gently for about 5 minutes, stirring occasionally. Add the pork and spices to the pan and cook for a further 30 seconds, until all the ingredients are coated with the spices. Add the stock and bring to the boil. Turn the heat down, place the lid on top and simmer gently for 15 minutes.

❏Add the apple:

Cut the apples into quarters and remove the core (leave the skin on). Add apple to the pork and vegetables. Stir gently and then replace the lid. Continue cooking for another 15 minutes, until the pork is cooked through.

❏To serve:

Remove the cloves and cinnamon stick. Serve the apple and pork tagine with a large green salad and couscous.


Use Lady William and Golden Delicious apples. Replace the individual spices with a pre-made Moroccan/North African spice mixture.


This apple and pork tagine is even better the next day. Store in the fridge overnight.

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