December Edition

Hamper Winner – Featured Practice

Scottsdale Doctors Surgery, TAS

“Here at Scottsdale Doctors Surgery we strive on team work to achieve
positive outcomes. We strongly live by our motto ‘Delivering our
service with empathy and respect’.
Living in the far North east point of Tassie is wonderful. We have
fabulous beaches for those hot days (yes Tassie does have them 🙂 ),
picturesque country side, world renowned mountain bike tracks and
amazing bush walking at our fingertips.
As with all smaller rural communities, many of our patients feel like
family and with this comes plenty of festive home cooking treats.
Winning this hamper will gives us another opportunity to sit down and
share some funny stories from the 2017 year.”
– Jo Bean, Practice Manager.

Recipe:  Smoked Salmon Blinis with Horseradish Cream


  • Smoked salmon
  • Salted capers
  • Fresh dill
  • Red onion, thinly sliced in half rings
  • Horseradish relish
  • Dijon mustard
  • Egg mayonnaise

For Blinis (makes 30+)

  • 2 cups SR flour
  • 1 tsp baking soda
  • 1 egg, beaten
  • Pinch of salt
  • ½ cup finely grated parmesan
  • 1 tblspn finely grated parsley
  • Milk as needed


To make horseradish cream: add 1 tblspn horseradish relish, 1 tspn Dijon mustard to 1 cup of egg mayo (homemade or quality shop-bought). Adjust quantities to your own taste.

To make blinis: Sift flour and baking soda together. Add salt. Make a well and add egg. Mix to combine then add milk to create a thick batter. Add parmesan. Let stand until bubbles start appearing on the surface of the batter.

Heat a frypan or griddle to about 170C, spray with cooking oil and add heaped teaspoons of batter leaving room for a little spread. When bubbles appear on the top of the blini, turn and cook other side.

Continue until all the mixture is used (leftovers can freeze)

To assemble: Spread horseradish cream on blini, add a portion of smoked salmon and top with a caper and a sprig of dill.







October Edition

Hamper Winner – Featured Practice

The Lake Munmorah Doctors Surgery, NSW

“Lake Munmorah Doctors’ Surgery has been operating for over 35 years and is a training practice for medical students and registrars.  We a strong focus on Diabetes: early diagnosis, education and self-management and  we actively participate in community activities.” Ms Rhonda Purcell, Practice Manager

Lake Munmorah Doctors’ Surgery has been subscribing to Health News since 1999!

Recipe: Quick & Easy Carrot Soup
Serves 4


  • 500ml Campbell’s liquid vegetable stock
  • 500g chopped carrots
  • 1 tablespoon White wine vinegar
  • 1 onion, diced
  • 2 garlic cloves – crushed
  • 1 tablespoon butter or substitute
  • Fresh Dill or ½ tsp dill seeds
  • Juice of one lemon
  • 4 thick slices of sour dough bread
  • 70g (2/3 cup) grated pizza cheese

Saute onion and garlic in the butter until soft. Add chopped carrots & dill seeds and sauté for a further 5 minutes.
Add vegetable stock and bring to the boil. Simmer for 20 minutes or until the carrots are soft.
Once cooked and cooled, puree in blender. Season to taste.
Toasted Cheese & Dill Pesto Sour Dough Bread:
Preheat grill on high. Place the bread on a baking tray and cook under the grill for 1-2 minutes or until golden brown.
Turn the bread and top with grated pizza cheese and a little dill pesto. Cook under the grill for approx 2 minutes or until the cheese melts.

Divide the soup among serving bowls. Serve with the toast.

Dill Pesto:
Combine 50gm crumbled feta cheese, 3 tablespoons toasted pine nuts, 1 tablespoon chopped fresh dill, 2 tablespoons olive oil and season with salt and pepper.
Or purchase an already made Dill Pesto from your local shop.


August Edition

Hamper Winner – Featured PracticeIMG_4624

Mermaid Central Medical Clinic, QLD

“Mermaid Central Medical Clinic, opened 30 years ago by three local GP’s, has become one of the leading names in family health care on the Gold Coast. The clinic boasts a fresh new look, and more efficient services, after being completely renovated this year which included their cabling throughout the entire telephone and computer network.”
Pat Bryant – Practice Manager

Mermaid Central has been a subscriber of Health News since 1999 – the hamper is our small way of saying thanks to our subscribers!


Recipe:  Stuffed green capsicum
Serves 6335218,xcitefun-beef-stuffed-peppers-4
1 tblspn vegetable oil
1 clove garlic, crushed
1 tspn grated ginger
230g minced veal
½ cup finely diced onion
¼ cup each finely chopped celery and shallots
1 tspn sesame oil
3 medium green capsicums, cut in half and seeded

Heat oil in the wok, add garlic and ginger and cook, stirring frequently (about 30-40 seconds). Add remaining ingredients except capsicums and cook, stirring often (about 3-5 minutes or until veal is cooked). Allow to cool slightly. Fill each halved capsicum with an equal amount of veal mixture. Place in a preheated oven (220 degrees) for 5-10 minutes, or until heated through.




June EditionSSS-3

Hamper Winner – Featured Practice

Standish Street Surgery, VIC

“Standish Street Surgery located is in the heart of Myrtleford, a small town known for its agriculture, 280 km northeast of Melbourne. The surgery has a dedicated team of doctors, nurses and support staff, proudly serving the Myrtleford community. The surgery also participates in training medical students to give them a practical insight into working in a rural practice, and is whilst also being  a registered as a training practice to assist registrars in achieving  RACGP fellowships. Standish Street Surgery is proud of the high standards set by our practice staff. We encourage, expect and fund continuing education for all Standish Street Surgery staff so as to provide our community with impeccable medical care.” – Kerri Bray, Practice Manager.

Recipe:  Chicken & Leek Soup

  • 8 chicken drumsticks or a small, whole chicken
  • 2 carrots, diced
  • 2 celery stalks, diced
  • ½ bunch parsley, plus extra, to serve
  • 30ml olive oil
  • 2 leeks, well washed, pale parts only, finely sliced
  • 1 clove garlic, crushed
  • 1tspn dried tarragon
  • 2 large potatoes, unpeeled, diced
  • ½ cup risoni


  • Place drumsticks, half each of carrot, celery and parsley and 12 cups of water in a large saucepan and bring to boil. Reduce heat to low and simmer for 1½ hours, until chicken meat falls from the bones.
  • Strain broth into a large heatproof bowl. Set aside. Discard vegetables. When chicken is cool enough to handle, remove meat and discard skin and bones. Shred meat and set aside.
  • Heat oil in a large saucepan on medium heat. Add leek and garlic and cook-off for 4-5 minutes, until softened. Stir in remaining carrot, celery and tarragon. Add potato and cook for 5 mins. Add risoni and reserved broth and bring to boil. Reduce heat to low and simmer for 15 mins. Add reserved chicken meat and simmer for another 5 mins, until risoni is cooked and soup thickens.
  • To serve, ladle soup into serving bowls and sprinkle with chopped parsley or fresh tarragon.




April Edition

Hamper Winner – Featured Practice

Falcon Grove Medical Centre, WA

The hamper winner for the April edition is Falcon Grove


Some of the team from Falcon Grove MC

Medical Centre, who has been subscribing to Health News for over 9 years; they are located 70 kilometres south of Perth, along the coast of Western Australia.
“Falcon Grove Medical Centre is a family friendly and patient orientated practice just 10 minutes south of Mandurah’s city centre. For over 20 years we have provided the highest standard of care to the people of Mandurah and its surroundings. We have a great team of doctors, allied health providers, and administration staff that will enjoy the goodies included in the hamper.”
– Chelsea Reynolds, Practice Manager.

Recipe:  Anzac BiscuitsSONY DSC


  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1/2 cup coconut
  • 125 g butter
  • 2 tbs golden syrup
  • 1 tbs water
  • 1/2 tsp bicarbonate of soda


  • Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
  • Melt the butter in a saucepan and add the golden syrup and water.
  • Stir the bicarbonate of soda into the liquid mixture.
  • Add the liquid to the dry ingredients and mix thoroughly.
  • Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes.
  • All biscuits to cool a little to harden before transferring to a wire rack to cool completely.




February Edition

Top End Medical Clinical team.

Top End Medical Clinical team.

Hamper Winner – Featured Practice

Top End Medical, NT

“Our staff at Top End Medical Centre work together to ensure that patient centered quality affordable health care is provided by experienced General Practitioners from diverse environments, accessibility to medical advice without discrimination, maintaining a continuity of care and Patient confidentiality. Furthermore, Top End Medical Center will provide a service that is reliable and affordable for the local community.”
Jackie Brandner – Practice Manager

Recipe:  French Lentil Salad

IngredientsLentil salad
400g French (Puy) Lentils
1 litre chicken stock
1 clove garlic, peeled & smashed
1 sprig thyme
½ red onion, thinly sliced
½ punnet cherry tomatoes, halved|
1 red chilli, seeded and chopped finely
Big handful of rocket leaves
Seedless red grapes, halved
1 small jar marinated artichoke quarters (optional)
100g fetta (goat or cow)
Store-bought or homemade tossed salad dressing

Put lentils, stock, garlic and thyme in a saucepan, bring to the boil then lower to a simmer and cook for 15 minutes. Check lentils that they are cooked but not mushy. When they are done, drain, removing garlic and thyme then cool.
Make salad dressing with olive oil, white wine vinegar, chopped thyme and Dijon mustard.
Add the onion, tomatoes, chilli, grapes, rocket and artichoke quarters (if using) to the lentils, dress and toss gently.
To serve, crumble fetta over the top of the salad.
Excellent with grilled or barbecued meat.


IMG_1870 (2)

From left to right: Judeane, Holly, Melissa, Pam & Nikki.

December Edition

Hamper Winner – Featured Practice

The Investigator Clinic, SA

“The Investigator clinic is situated in beautiful Port Lincoln, South Australia. Our practice consists of 14 doctors whose interests are Family Medicine, Obstetrics, Mental Health, Anaesthetics & Women’s Health.
The practice has been established for over 40 years and recently has moved into new larger premises situated in the business hub of the city with more consulting rooms and a state of the art treatment room area.”
Pam Curtis – Practice Manager

Recipe – Seasoned Rolled Pork


  • 1.7kg boned loin of pork
  • 1 small handful fresh rosemary, leaves picked
  • 3 heaped tablespoons fennel seeds
  • sea salt
  • freshly ground black pepper to taste
  • 500g sourdough or rustic bread
  • 2 red onions, peeled and finely sliced
  • 4 garlic cloves, peeled and finely sliced
  • 1 small handful fresh sage leaves, torn
  • 1 handful pine nuts
  • extra virgin olive oil
  • 4 tblspns balsamic vinegar


  1. Preheat your oven to 220C.
  2. Score across the pork skin – about 1.5cms wide and 1cm deep.
  3. Pound the rosemary and fennel seeds in a pestle and mortar with approx 1 tblspn flaked sea salt until fine, then rub into all the score marks on the pork. Remove the crusts from the sourdough bread and toast until lightly golden.
  4. Slowly fry the onions, garlic, sage and pine nuts in a little olive oil for 10 minutes until the onions are sweet and soft. Season with salt and pepper, add the balsamic vinegar and put the mixture in a bowl. Tear your bread into smallish pieces and add to the bowl. Squash everything together, really squeezing the onions into the bread. Taste the mixture for flavour – it may need a little more seasoning. Put to one side and allow to cool.
  5. Insert your knife into the eye meat of the pork loin and make a cavity for your stuffing. Pack in the stuffing, then roll the pork over and tie it with a few pieces of string. Place the pork on a roasting tray and cook in the preheated oven for 30 minutes then lower the temperature to 190C for a further 50-60 minutes until skin is crisp and golden.



From left to right: Dr Fiona Boyd, RN Lyn, Receptionist Susan, Dr Mick Ireson, Estelle 5th Year medical student, Receptionist Rachael and Dr Peter McGeoch

October Edition

Hamper Winner – Featured Practice

Woodrising Medical Centre, NSW

“WOODRISING MEDICAL CENTRE is situated on the shores of Lake Macquarie, New South Wales. A family practice with two husband and wife teams; Dr Peter McGeoch and Dr Fiona Boyd; joined by Dr Michael Ireson and Dr Kendall Ireson; Dr. Elizabeth Butt, Dr Anna Ticehurst, Dr Sabine Fieuw-Makaroff and Dr Robert Sim. The doctors are supported by three registered nurses and several admin staff to fulfill the needs of our community; many young families and elderly patients have been visiting the practice for over 30 years. We also have an allied health team consisting of a podiatrist, dietitian and an exercise physiologist to provide unique support for our elderly and disabled patients.” Robyn Richardson – Practice Manager.

Recipe – Minute Steaks with Romesco-Dressed Salad


  • 4 (x 100g) beef minute steaks
  • 1/2 teaspoon smoked paprika
  • 1/4 cup (60ml) olive oil
  • 1kg chat potatoes – wash and cook with skin on
  • 200g green beans, trimmed
  • ½ red onion slicedoptional


  • 3 chargrilled capsicums – or jar of chargrilled capsicum
  • 4 cloves garlic
  • Pinch of dried chilli flakes (optional)
  • 1 tablespoon red wine vinegar
  • 3 vine-ripened tomatoes or Roma tomatoes – sliced or quartered
  • 50g whole roasted almonds, chopped (can substitute with hazelnuts)


Steaks: Rub steaks with paprika and 1 tablespoon oil, then season. Set aside.

Potatoes: wash and put in a saucepan of cold water. Cover and bring to the boil. Reduce heat to medium and cook for 12-15 minutes until tender. Drain, quarter potatoes and set aside.

Beans: add beans for the final 2 minutes of the potatoes cooking. Drain and set aside.

Tomatoes & red onion: slice and set aside.

Dressing: Place capsicums, garlic, chilli (optional), vinegar, one-third of the tomato, 30g almonds/hazelnuts and remaining 2 tablespoons oil in a food processor and blend. Season to taste. Preheat a chargrill or frypan over medium-high heat. Cook the steaks for 30 seconds each side or until just cooked through. Remove from the pan and rest, loosely covered with foil, for 2 minutes. Toss the beans, potato and remaining tomato and almonds with the dressing and season. Divide the Romesco salad among 4 serving plates and serve with steaks.

COOK’S NOTE: This dressing makes a lovely dip for parties or sandwiches.


August Edition


Back row: Dr Di Webster, Chloe (reception), Chris (reception), Jannah (nurse), Front: Sharon (nurse), Sheree Snare (practice manager).

Hamper Winner – Featured Practice

Patrick Street Clinic, TAS

“Patrick Street Clinic started out as a 3 doctor practice and has now grown to a well-established 14 doctor practice on the beautiful North West coast of Tasmania.  We have a fabulous team of experienced doctors, nurses & receptionists.” Sheree Snare – Practice Manager

Recipe – Irish Stew (Slow Cooker)
Serves 4

1.3 kg lamb neck chops or diced lamb
2 onions, sliced
4 carrots, slicedIrish Stew
4 potatoes, sliced thickly
1.25 litres lamb stock
Salt & pepper
1. Preheat the slow cooker.
2. Trim excess fat from meat, if necessary
3. Layer meat with onions, carrots and potatoes in the slow cooker.
4. Mix lamb stock with thyme, salt and pepper. Pour over the ingredients in the slow cooker.
5. Cover and cook on low for 5 hours or until the meat is very tender.
6. Add thickener if required.


June Edition

Hamper Winner – Featured Practice
Seacrest Medical Centre, WA20160607_131739_3

“Seacrest Medical Centre opened in Sorrento in 1984 and over the years has grown into one of the leading medical centres in Perth’s northern suburbs. We have a great team of experienced doctors as well as a wonderful  team of nurses and receptionists who provide a friendly, caring and efficient environment for our patients.”
– Topsy Dellamora – Practice Manager

Recipe – Winter Beetroot Soup

* 4 beetroots
* 2 garlic cloves – chopped
* 1 litre vegetable stock
* 1 carrot – finely chopped
* 1 celery stick – finely chopped
* 1 tablespoon olive oil
* ¼ cup orange juice
* 1 small tub low fat sour cream
* 1 orange
* 1 baby fennel chopped (keep fennel fronds for garnish)
Preheat oven 180c.
Wrap each beetroot in cooking foil and place on oven tray.
Cook until beetroots are tender (approx 1 hour).
Remove from oven and cool.
Peel and rustically chop the beetroots.
Heat oil in a large saucepan over moderate heat.
Add celery, fennel and carrot and stir until the fennel has softened. Add garlic and stir until fragrant (1 minute). Add stock to the saucepan and increase the temperature. Add the beetroot pieces and bring to boil. Once the ingredients are boiling, reduce the temperature to a moderate heat and cook until the vegetables are tender (approx 25 minutes), stirring occasionally.
Blend ingredients until smooth.
Add orange juice whilst stirring and season to taste.
To serve – ladle the soup into bowls. Add a tablespoon of sour cream.
Garnish with peel zest from orange and finely chopped fennel fronds.
Serve whilst hot.


April Edition

Hamper Winner – Featured Practice
Glen Iris Medical Centre, VIC

GLEN_IRIS_“I was delighted this week to receive a phone call from James at Health News informing me that Glen Iris Medical Centre were the recipients of this month’s hamper prize. We have been using Health News as our practice information suppliers for over 10 years now. The information for patients has always been of high quality articles that are useful for our patients. Over the years the staffs at health News have always been helpful and I would recommend them to any practice requiring a patient information newsletter.”
– Jill McPhie – Practice Manager & Registered Nurse 

Recipe – Claypot Chicken

Ingredients:claypot chicken. Delicious Chinese claypot chicken.
1 tablespoon cornflour
2 tablespoons gluten-free soy sauce
60ml (1/4 cup) dry sherry
600g chicken thigh fillets, excess fat trimmed cut into 3cm pieces
60ml (1/4 cup) peanut oil
3 garlic cloves, thinly sliced length ways
1 tablespoon finely grated fresh ginger
1 red capsicum, seeded, thinly sliced
250ml (1 cup) Campbell’s Real Stock Chicken
1 cinnamon stick
1/2 teaspoon sesame oil
1 long fresh red chilli, thinly sliced
Steamed white rice to serve

1: Mix the cornflour, a tablespoon of soy sauce and a tablespoon sherry in a bowl. Once mixed add the chicken into the bowl and coat. Warm half of the peanut oil in a wok/pan over a high temperature until it begins to smoke. Fry half of the chicken for 2 minutes or until golden. Transfer to a plate lined with paper towel – to absorb the fat. Repeat with remaining peanut oil and chicken.
2: Drain the peanut oil from the wok/pan leaving 1 tablespoon in the bottom. Warm the remaining oil in the wok/pan over high temperature. Stir-fry the garlic and ginger until aromatic. Add capsicum and stir-fry until tender. Add the chicken, stock, cinnamon and a tablespoon of soy sauce and sherry. Reduce the wok/pans temperature to medium. Simmer whilst stirring occasionally until the chicken is cooked through and the sauce reduced. Drizzle over the sesame oil. Top with chilli and serve with rice.


February Edition

CMC Doctors 2016

From left to right: Dr Ram Dammalapati, Dr Janice Olsen, Dr Shuren Taylor, Dr Lynne Mulholland, Dr Ursula Nicholson, Dr Avril Garland , Dr Stephanie Barnard, Dr Rachel Bidgood and Dr Ashley Nattrass.

Hamper Winner – Featured Practice
Caneland Medical Centre, QLD

“We are proud to boast some of the best Doctors in the Mackay Region, North Queensland. The doctors, nurses and admin staff form a team of experts that are truly caring, thorough and professional.

We also work closely with CQ University, allowing medical and nursing students to complete their practical time throughout the year with the clinic. Caneland Medical Centre also plays a large role in the community by participating in many fundraising marathons and the doctors support the local Mackay Cutters Rugby league team.”

– Trish Macey, Practice Manager.

Recipe – Barbecued Prawn with Ginger and Mango Mayonnaise 

3kg green tiger prawns, tail intact
1 stalk lemongrass, white part only
3 kaffir lime leaves, shredded
2 tblspn peanut oil Mayonnaise
1 mango, peeled and stoned
1 tblspn finely grated fresh ginger
1 tblspn lime juice
2 egg yolks
1 tspn mustard powder, or horseradish
cream 250ml
light olive oil

1: Marinate the prawns with the lemongrass, lime leaves and peanut oil in the fridge for at least 1.5 hours.
2: For the mayonnaise, place mango flesh, ginger, lime juice and mustard powder in a food processor and process until smooth. With motor running, add oil in a thin, steady stream until mixture is thick and pale. You may not need all the oil. Taste and season with salt and pepper.
3: Preheat barbecue to high. Add prawns and cook until prawns curl and change colour.
4: Transfer prawns to a serving plate with mayonnaise and garnish with baby cos lettuce leaves that can be used as wraps.


December Edition

Hamper Winner – Featured Practice
Loxton Health Centre, SA

“The Loxton Health Centre is a busy country practice in the Riverland of South Australia. Ten Doctors, 10 admin girls and 9 nurses take care of the patients who attend here. There weren’t many of us in the above photo, due to staff being on days off & having well earned holidays.”
Sandy Jachmann, Practice Manager

Recipe – Quinoa Salad with Chicken

3/4 cup quinoa
1/4 cup mint, chopped
Olive oil
4 skinless chicken breasts
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups water
1 tablespoon olive oil
2 tablespoons chopped walnuts
2 scallions, chopped
3 tablespoons red wine vinegar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 teaspoon Dijon mustard
1/2 cup diced red onion
1/2 cup dried cherries
1 cup diced apple with peel

Directions: Season chicken with the salt and black pepper, add oil to a pan, once the pan is at temperature and place the chicken in for around 10 minutes per side until cooked through. Cool for a few minutes then chop to bite sized pieces.

Meanwhile, fill a saucepan with 1 ½ cups of water and add the quinoa. Bring to a boil; reduce heat to medium low, cover and simmer 15 minutes. Fluff quinoa with a fork and then refrigerate for 30 minutes.

In a medium bowl, whisk together the mint, scallions, vinegar, orange juice, orange zest, mustard and oil. Mix in the walnuts, apple, red onion and cherries. Add the quinoa and toss to coat. Serve topped with chicken.