October Edition

Hamper Winner – Featured Practice

One Care Medical Centre, Pennington SA

“To Health News:

Delivering healthcare since 1983, this state of the art, AGPAL accredited medical centre is located in Pennington. We strive to provide affordable, comprehensive, optimal care for everyone, incorporating a holistic approach toward diagnosis and management of illness. “One care for all”.
The practice consists of 11 GPs, nurses as well as an extensive allied health team of physiotherapists, podiatrists, dietician, exercise physiologist, skin cancer clinic, hearing clinic and numerous specialists. Together, this multidisciplinary team is able to provide our patients with a range of health and well-being options. Pathology and pharmacy are on site along with ample parking. Our dedicated reception team support all disciplines and patients, in a friendly and supportive environment.

Our large and loyal patient base is diverse, ranging from newborns to centenarians, with heritages from across the globe and a varied socioeconomic status.

Thanks again for our lovely hamper,

Trish Callegar

Practice Manager

One Care Medical Centre


Salad Bowl with Salmon – Serves 2


  • 25 g brown rice, or brown and wild rice mix
  • 75 g frozen peas
  • 2 small salmon fillets,
  • 1 tsp sesame seeds
  • 2 large handfuls young spinach leaves or mixed baby salad leaves
  • ½ medium avocado, chopped
  • 1 medium carrot, trimmed and coarsely grated
  • 2 spring onions, trimmed and finely sliced
  • 4 radishes, trimmed and sliced
  • lime wedges, to serve


Combine the soy sauce, sesame oil, lime juice, and honey in a small bowl and whisk well.


  • Preheat the oven to 200˚C/fan 180˚C and line a small baking tray with foil.
  • Half fill a small saucepan with water and bring to the boil. Add the rice and cook for about 20 minutes, or until tender. Add peas and return to the boil, stirring. Drain immediately.
  • Place the salmon, skin-side down, on the prepared tray and drizzle with 2 teaspoons of the dressing. Sprinkle with the sesame seeds. Bake for 10–12 minutes, or until just cooked. (It is ready when the salmon flakes into large pieces easily when prodded with a fork.)
  • Divide the leaves, rice and beans or peas between two bowls. Add the leaves and arrange the avocado, carrot,spring onions and radishes alongside. Flake the salmon into the bowl (leaving behind the skin), drizzle with the rest of the dressing and serve with lime wedges for squeezing over.


August Edition

Hamper Winner – Featured Practice

Lennox Head Medical Centre NSW

“To Health News:

Thank you for the lovely gift hamper, our doctors, receptionists and nursing staff enjoyed a wonderful morning tea with the gift from Health News.

Please see attached photo of our reception and nursing staff.

Kind Regards,


Janelle Jeffries

Practice Manager

Lennox Head Medical Centre”

Hearty Beef Stew – slow cooker

  • 5kgmsboneless beef chuck (cut to 1 inch cubes)
  • 5 medium carrots (sliced)
  • 8-10 baby potatoes – halved (leave skin on)
  • 1 large white onion (small, diced)
  • 3 Roma tomatoes (diced)
  • 4 cloves garlic (minced)
  • 3 cups beef broth (can substitute with 2 ½ cups broth and ½ cup of red cooking wine)
  • 1/2cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • 1 tspn oregano
  • salt & pepper
  • 1/4cup flour
  • 2 cups frozen peas or green beans
  • cup frozen corn


Sear the meat on a grill or frypan.  This helps to seal the flavour into the beef while it cooks. Add to slow cooker.

Cut your veggies and put them in the slow cooker with the beef broth, tomato paste and seasonings.

Let the beef and veggies cook on low for a good 8-10 hours.  This ensures the beef and the vegetables to be nice and tender.

About an hour before serving the stew, stir in flour.  This will help the sauce to thicken up and be nice and hearty and rich. Add more flour if necessary.




June Edition

Hamper Winner – Featured Practice

Central City Medical Centre, WA

“Central City Medical Centre has been open in the heart of Perth city since 1989.  We are open every day of the year, except Christmas Day.  We have a wonderful team of nine doctors, clinical psychologist, dietician, three nurses and a large reception/admin team.   We are a private billing Practice and provide medical services to people who live and/or work in the city, as well as corporate services in the form of medicals, workers compensation, onsite flu clinics etc.

What we love most about Central City Medical Centre ….  our lovely patients and our awesome colleagues.  It’s a pleasure coming to work!!  And we have the added bonus of easy access to our beautiful city every day!” – Claire Stocks, Practice Manager



Thick Vegetable Soup – perfect dish for a cold day

Cook time: approx 35 mins.

Serves 6-8

  • 1/4cup olive oil
  • 1 large brown onion (diced)
  • 3 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 1 tspn kosher salt or salt of your choice
  • ½ tspn coarse ground black pepper
  • 2 large potato (peeled and diced)
  • 2 carrots (sliced)
  • 1 cup corn
  • 1 cup peas
  • 1 cup green beans (chopped)
  • 2 vine tomatoes (diced) or 1 can drained diced tomatoes
  • 4 cups chicken broth
  • 2 cups vegetable juice (V-8) or use the juice from drained can tomatoes – add brown sugar to help with the acidity.
  • Fresh oregano, parsley & thyme or add 1 tspn Italian seasoning

Add a dash of Tabasco or Chilli sauce if you like your spice.

In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4 -5 minutes until translucent. Add the remaining ingredients and bring to the boil. Then reduce and simmer for about 30 minutes.

Can cook in a slow cooker on low for around 8 hours.
– just put all ingredients in and stir to mix together.

Top the bowl with a little shredded or Parmesan cheese.

Serve with toasted garlic bread

This recipe is great for using up leftover veggies from the night before or use whatever vegies are in season.

Other ideas –

  • Add a pkt of frozen vegetables if you don’t have sufficient fresh vegetables.
  • Add browned ground beef, left over chicken etc!
  • Add some al-dente pasta shells right before serving if you are wanting some carbs.
  • Add 1 can coconut milk for a creamy vegetable soup or a sachet of tomato puree (3-4 tablespoons)
  • If you’re going to add leafy greens to the soup, like kale or spinach, add them about 20 minutes before you’re ready to serve.

April Edition

Hamper Winner – Featured Practice

City Medical Practice, TAS

“City Medical Practice Burnie is a family medical practice on the North West Coast of Tasmania, formed by Dr. Alfonso Messieh in 1990.

The Practice is committed to providing the highest quality of health care and is focused on patient outcomes.

Currently there are 7 doctors practicing, 3 Female and 4 Male. Doctors are supported by 5 Registered Nurses and administration staff, we also have a Practice Manager to ensure the smooth running of the practice.

As a registered Travel Clinic, we provide the best possible travel advice. We keep all vaccines for travel purposes and pediatric injections on the premises.

‘We aim to provide a warm & friendly environment for patients and family members.’ ”

– Practice Manager, Julie Spinks

Recipe: Chicken, Chorizio & Vegetable casserole – Serves 6-8


  • 8 skinless chicken thighs
  • 800g pumpkin, cut into large chunks
  • 3 medium size potatoes cut in to chunks
  • ½ red capsicum cut in to large chunks
  • ½ yellow capsicum cut in to large chunks
  • 1 red onion, quartered
  • 8 whole garlic cloves, peeled
  • 2 lemons, halved
  • 6 fresh thyme sprigs
  • 2 chorizo sausages, sliced
  • 2 zucchini, cut into batons
  • 4 cups baby spinach leaves
  • ¼ cup olives if desired


  1. Preheat the oven to 220°C (200°C fan forced).
  2. Lightly grease a casserole dish. Place chicken, pumpkin, potato, onion and garlic cloves into a large roasting pan. Drizzle with 2 tablespoon olive oil and season well with pepper. Toss to coat. Squeeze over lemon juice and add the lemon halves and thyme to pan.
    Bake in the oven for 20 min.
  3. Add the chorizo, capsicum, zucchini and olives if desired to the chicken mixture, tossing lightly to coat in juices. Return to the oven and bake for a further 30-35 min or until chicken is cooked through.
  4. Remove from the oven and stand for 5 min before stirring through the spinach. Serve chicken, chorizo and vegetables with the juices on a bed of rice or with fresh crusty bread if desired.

February Edition

Hamper Winner – Featured Practice

Quacks @ Bamford Lane, QLD

“Quacks @ Bamford Lane is a small family GP offering quality care to our community. We have 13 staff which includes, 5 doctors, 3 nurses and 5 administration staff. We have been here for over 40 years supporting the Townsville community. For many years one of doctors was delivering babies for the town and we have quite a few 5-generation families that attend the practice. We look after our patients when they go into nursing homes and offer at home palliative care to our patients when needed. Quacks is also a teaching practice and has both GP registrars and Medical students which allows us to invest in the future generations of doctors as well learning from them.”
– Cassie, Practice Manager

Recipe: Quick & Easy Honey Mustard Chicken & Rice

  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 medium sized red capsicum sliced
  • 1 medium sized leek, white part only, thinly sliced
  • 500g Chicken Breast Fillets, cut into 3cm pieces
  • 175g pkt MasterFoods Honey Mustard Chicken Recipe Base
  • 1/2 cup (125mls) light thickened cream
  • 100g stringless green beans, halved
  • 3/4 cup frozen peas
  • 1 cup Medium Grain White Rice, steamed
  • 2 tablespoons chopped fresh parsley


Cook the rice.

Whilst the rice is cooking, heat oil in a large deep frying pan over medium-high heat.

Cook the garlic and leek, stirring, for 3-4 mins or until softened. Add the capsicum to the pan and cook for 1-2 minutes. Add chicken and cook, stirring, for 5 mins or until the chicken is browned.

Add the Honey Mustard Chicken Recipe Base, cream and beans. Bring to the boil. Reduce heat to low and simmer uncovered for 5 mins. Add the peas and simmer uncovered for 2 mins or until chicken is cooked through and the vegetables are tender.

Season with salt and pepper.

Serve the honey mustard chicken and vegetables on the rice, sprinkled with fresh parsley.

December Edition

Hamper Winner – Featured Practice

Surrey Hills Medical Centre, VIC.

“The Surrey Hills Medical Centre opened in 1905; it is one of the oldest continuously operating medical practices in Melbourne, and accordingly has a well established place in the local community. The practice is situated in Surrey Hills, which is surrounded by the suburbs of Canterbury, Camberwell, Mont Albert, Balwyn and Box Hill.” – Sarah Nicholls, Practice Manager.

Recipe: Quick & Easy Boiled Mango Christmas Cake

Put in a saucepan:

  • 1 x 425ml can sliced mango in syrup
  • 500gms mixed dry fruit
  • 1 cup water (or ½ cup water & ½ cup lemon juice)

Bring to boil then simmer till soft – allow to cool.

Fold together into mixture:

  • 1 ½ cups Plain Flour
  • 1 ½ tspns Bi-Carb Soda

Pour into lined cheese cake tin.

Bake in preheated oven 180 degrees for 50 mins – 1 hr.

Test with skewer, then enjoy.

October Edition

Hamper Winner – Featured Practice

Vermont Health Care, VIC.

” Vermont Health Care is a family medical practice established in 1953 in the south eastern suburbs of Melbourne. The clinic is open seven days a week with extended hours to provide urgent care over the weekends and public holidays.

The clinic recently underwent an extension to accommodate our growing team. We have 16 doctors (9 Male and 7 Female) on board with various skills and areas of interest to cater to all needs of our community ranging from children’s health right up to geriatric/nursing home care and almost everything in-between! We have a long history of teaching registrars over the years and a number have stayed on after completion as part of our current team. To cater to our community, some of our doctors speak Greek, Cantonese or Mandarin.

We have Cardiology and Urology specialists operating from our rooms as well as Pathology, Physiotherapy, Podiatry, Dietitian, Psychology, Chiropractic and Acupuncture Services available on site. To support our general practice in providing the highest level of care to our community, we have a dedicated team of 5 nurses and 13 support staff.” – Melinda Kestle, Vermont Health Care

Recipe: Chicken, Peach & Rocket Salad


  • 6 large chicken drumsticks (or 4-6 chicken thighs)
  • 4 medium-large peaches, peeled and halved
  • ½ cup caster sugar
  • 2 Bay leaves
  • 1 tbsp butter
  • 100ml Verjuice (found in most local supermarkets) or white wine
  • 250ml Vegetable oil
  • 100g Rocket leaves
  • 4 tbsp Harissa, Romesco sauce or Kasundi (spicy Indian relish)
  • 1½ litres water with tspn cooking salt.


  • Bring salt and water to the boil. Add the chicken drumsticks & boil for approx. 3 mins.
  • Remove the chicken and allow to cool.
  • Place frying pan on medium heat & add the castor sugar.
  • When the sugar starts to brown add the peaches (flesh side down) and bay leaves.
  • Cook for a further 2-3 minutes or until the sugar starts to turn to a light caramel.
  • Add butter and verjuice or white wine and cook for a further 2-3 minutes.
  • Take off the heat and allow to cool.
  • Heat the oil in a large frying pan and add drumsticks/thighs.
  • Cook for 5-10 mins until cooked through.
  • Once cool, slice peaches in to wedges and separate the chicken.
  • Place in serving bowl with rocket leaves and dress with Harissa dressing. Serve.



August Edition

Hamper Winner – Featured Practice

Northbridge Medical Practice, NSW

“Northbridge Medical Practice is a family medical practice on the lower North Shore of Sydney. The Practice is committed to providing the highest quality of health care and is focused on patient outcomes.

There are 10 doctors at the practice (5 female and 5 male). Doctors at the practice speak Japanese, Mandarin, Cantonese and Greek.

Northbridge Medical Practice was formed by the amalgamation of 5 different practices from Northbridge, Willoughby and Naremburn which have been operating in the area for over 50 years.

As a registered Travel Clinic, we provide the best possible travel advise. We keep all vaccines for travel purposes and pediatric injections on the premises.

The doctors are supported by 3 registered nurses and administration staff. We also have a practice manager to ensure the smooth running of the practice.

We aim to provide a warm & friendly environment for patients and family members.”

Irene Vermaak – Practice Manager

Recipe: Pumpkin frittata muffins

These frittata muffins are great as a snack in-between meals (ditch that bag of crisps!). You could have 2 – 3 with a little side salad for a light lunch or take them to the next BBQ or casual get together with friends and family. Use different veggies and herbs to create new flavours – it’s hard to go wrong with this recipe!

Makes 8-9 muffins and takes about an hour including cooking time.


  • Extra virgin olive oil
  • 250g ricotta
  • 6 eggs
  • 500 g pumpkin
  • 100g Parmesan cheese, grated
  • ¼ teaspoon turmeric
  • Salt & pepper to taste
  • ¼ cup pumpkin seeds
  • 9 cherry tomatoes
  • ½ cup parsley


Muffin tray


  1. Preheat oven to 180C.
  2. Cut pumpkin in small pieces (1-2 cm squares), place on a baking tray and drizzle with olive oil. Roast for 20 minutes or until tender.
  3. In the meantime, mix ricotta, eggs, Parmesan, turmeric, salt and pepper in a bowl.
  4. Coat muffin tray with olive oil using a brush (or paper towel if you don’t have a brush).
  5. Remove pumpkin from oven and distribute evenly to muffin trays (don’t press down).
  6. Spoon egg mixture on top. Sprinkle with pumpkin seeds. Place cherry tomatoes on top (prick them at the top with a knife or fork beforehand).
  7. Bake for 30 minutes or until golden. Remove from oven, cool down slightly and decorate with a little parsley.


This recipe is great for using up leftover veggies and herbs. Try with mushrooms and zucchini for example. You could also add a little bacon, onion or garlic.



June Edition

Hamper Winner – Featured Practice

Quinns Mindarie Super Clinic, WA

“Quinns Mindarie Super Clinic is a large family owned medical centre in the far northern beachside suburbs of Perth. We are proud to have been a part of our local community since 1994 and during that time we have watched the area grow from a sleepy holiday spot to a vibrant and still growing community.
We are a very busy and energetic practice with 17 GPs, 6 nurses and 13 health support staff, as well as an allied health team comprising a diabetic educator, dietician and exercise physiologist.  Most of our staff are long term, some having been with the practice since its inception in 1994, and as such our team is like a big family, with each and every member highly valued.  We are constantly amazed at the creativity and caring nature of our support staff that go above and beyond in caring for our patients and helping us grow better at what we do.
We are passionate about outstanding patient care, health promotion, chronic disease management and optimising health outcomes for our patients based on the best medical evidence available.  We are committed to continuous quality improvement, continuous professional development with in house education sessions and GP research projects such as our current Quinns Infant Feeding Study where we are looking at factors that affect successful breast feeding and bottle feeding and identifying how we can improve the support, services and medical care we provide to our Mums (Dads) and babies.
We are also an accredited General Practice Training Program practice and are passionate about creating a positive learning experience for Doctors who are doing their specialty training to become GPs.  Our doctors and patients also benefit from the skills, insight and knowledge they bring with them.
As a practice we enjoy identifying and supporting health promotion activities both in the practice and the community.  We have a creative team who are always looking for ways to spread the news about health awareness, such as decorating our front windows with COPD promotion information, updating our website with health alerts and inspiring the rest of the team to get baking and dress up for the Cancer Council’s annual “Biggest Morning Tea”.  The photo attached is from our last event.
Thank you to Health News for our hamper –  it will be enjoyed by all staff!” – Tania Whiting, Practice Manager

Recipe: Lamb Shank Casserole

Suitable for slow cooker/tagine or casserole in oven
Preheat oven to 150 degrees
• 4 lamb shanks
• 1 tblspn Olive oil
• 2 medium size brown onions chopped
• 3 cloves garlic crushed
• 1 tablespoon ground ginger
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 4 cups (1 litre) Beef Stock
• 400gm can chopped tomatoes
• I punnet Button mushrooms halved
• 2 medium carrots chopped
• 100gms pitted Kalamata olives
• 150gms fresh dates
Heat the oil in a heavy based pot over high heat.
Add onion & garlic, stirring until onion is soft.
Add ginger, cumin & paprika until aromatic.
Add lamb shanks, beef stock, tomatoes, carrots, mushrooms & bring to boil.
Remove from heat.
Put into casserole or tagine. Cover and bake for 2 hours.



April Edition

Hamper Winner – Featured Practice

Barton General Practice, ACT

“Barton General Practice is a patient focused general practice located within the Parliamentary Triangle. The team of general practitioners, nurses and receptionists are committed to providing the highest quality of health care  and focused on our patients outcome. The surgery is purpose built with well equipped procedure and treatment rooms. The patients enjoy reading our newsletters, which feature notifications of practice updates and the write-ups of the various medical conditions that are featured in each edition. Our practice is set within a medical precinct that provides access to other medical and allied health facilities – the outer community are also benefiting from the copies of the newsletter that we distribute to these entities. Thank you for the hamper – the team will enjoy this at the next practice meeting.” Joanna Webber, Practice Manager

Recipe:  Chicken Cacciatore


  • 8 chicken legs, cut into thigh and drumstick
  • ¼ cup extra virgin olive oil
  • 1 large brown onion, peeled and chopped
  • 2 garlic cloves, crushed
  • 200gms button mushrooms – trimmed
  • 1 ½ cups white wine
  • 1 ½ cups chicken stock
  • 6 Pancetta slices
  • 1 x 400gm can whole tomatoes and juices – chopped
  • 1 cup kalamata or black olives
  • 1 Bay leaf
  • ¼ cup oregano leaves
  • 2 sprigs fresh rosemary leaves
  • 2 tbsp white wine vinegar
  • Sea salt
  • Fresh ground black pepper

Heat oil in a large deep frying pan over medium to high heat. Add half the chicken and cook, turning occasionally to brown evenly. Transfer to a plate and repeat with the remaining chicken.

Add mushrooms and cook, stirring occasionally (for 2-3mins) or until golden. Transfer to plate.

Add onion, pancetta, garlic and sea salt and cook, stirring occasionally until soft (about 6 – 10 mins).

Return chicken and mushrooms to pan. Pour over the wine and cook until wine reduces to a couple of tablespoons.

Add tomatoes with their juice, chicken stock, olives, bay leaf, ½ of oregano and rosemary.

Reduce heat and simmer for 30-40 minutes or until the chicken is cooked through and sauce thickens slightly.

Add a good grind of pepper and fold the vinegar through.

Sprinkle with remaining oregano and serve.



February Edition

Hamper Winner – Featured Practice

Kapunda & Eudunda Medical Practice, SA

“Kapunda & Eudunda Medical Practice currently has 3 sites, we are located in Kapunda and Eudunda and have a Allied Health Centre also in Kapunda which provides additional services to our community. The practice currently has 6 permanent Doctors and is a highly focused and dedicated training practice hosting 3 registrars, 4 medical students and 2 nursing students each year. We have just started works on our new expansion which will see an additional 4 consulting rooms and a procedural room added on in our Kapunda location. It is a very exciting year ahead for us! Again thank you for the kind gift I am sure our patients will enjoy reading about it in the next newsletter!” – Sandra Merkx, Practice Manager.

Recipe: Sweet Potato, Corn & Zucchini Slice


  • 350g coarsely grated sweet potato
  • 300g grated zucchini (moisture removed)
  • 125g tin sweet corn (drained)
  • 2-3 cloves crushed garlic
  • 1 large finely chopped brown onion or 2 medium onions
  • 2 tblspns chopped fresh parsley
  • 2 tblspns chopped fresh chives
  • 2 tspns olive oil
  • 4 eggs
  • 2 egg whites
  • ½ cup plain flour
  • ½ cup fresh ricotta
  • Season with salt and pepper if desired

Slice tomatoes and arrange on top of slice.


  1. Preheat oven to 180°. Grease lamington tin.
  2. Heat the oil and add onion and sweet potato and cook until soft. Stir in garlic and cook for approx 1 minute.
  3. Whisk eggs, egg whites and flour until smooth. Add ricotta. Stir in onion, sweet potato, zucchini, corn, chives & parsley.
  4. Pour into tin and bake for approx 30 minutes or until golden brown and cooked through. Slice tomatoes and arrange on top of slice.
  5. Remove from oven and allow to sit to set.

Delicious served warm with a cherry tomato & Rocket salad.



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.