Parmesan Crusted Chicken Tenders

Parmesan Crusted Chicken Tenders

These golden tenders just perfect for entertaining. They’re sure to be loved by young, old and in-between!

T-bone Steak with Blue Cheese Butter

T-bone Steak with Blue Cheese Butter

When throwing a delicious T-bone on the BBQ, start cooking with lower heat until it’s nearly done to your liking then finish it over high heat for a delicious seared crust.

Steak with Mushroom Sauce

Steak with Mushroom Sauce

Sometimes, only a steak will satisfy. Here's a hearty meal for two that cooks in just 12 minutes.

Caramelised Sausages

Caramelised Sausages

Dish up something a little different this week. Sausages are great comfort food for cold winter nights.

Easiest Roast Beef Ever

Easiest Roast Beef Ever

All you need is a slow cooker and a few ingredients to recreate this flavoursome meal.

One Tray Easy Bake Chicken

One Tray Easy Bake Chicken

This easy-to-make Mediterranean chicken roast serves four, takes 40 minutes to cook and is packed with vibrant flavours.

Pumpkin Soup for the Soul

Pumpkin Soup for the Soul

Make an old classic minus the ‘Old & Classic’ method! This delicious Pumpkin soup will feed your soul & belly.

Crispy Crackling Roast Pork

Crispy Crackling Roast Pork

This one’s a cracker favourite for the family! Perfect for the weekend lunch on a chilly day.

Easy Golden Roast Chicken

Easy Golden Roast Chicken

Spice things up with a delicious roast chicken that’s sure to be a crowd favourite.

How To Make Your Own Jerky: 3 Ways

By Kali Gray, Dietitian

By Kali Gray, Dietitian

Have you ever wanted to make your own jerky?

I did. But up until 3 weeks ago, making jerky seemed an enigma - a specialty kinda thing. 

But after running our recent Healthy Snacks workshop with Chef Amanda, I’ve learned it’s actually really easy! You simply need:





  • An oven or dehydrator
  • Sharp knife
  • Freeze
  • The ingredients (obviously!)

The process of making jerky is actually very basic. The main thing to know is how to do so safely. 

How Can I Make Jerky Safely?

With Jerky, there are a few Food Safety factors that we must take into consideration. After all, we’re dealing with a raw meat product that will quickly turn nah-stay if we don’t treat it right. 

Food borne pathogens need a moist environment and the right temperature in order to survive. Therefore, all safety precautions are aimed at ensuring we control these two factors. Here’s what you gotta know:

  • It is critical to reach a sufficient temperature in the jerky-making process to kill pathogenic bacteria. (These include nasties such as Salmonella & E.Coli!)
  • Use only lean meat in premium condition. Fat makes jerky spoil faster, so trim as much away as possible. 
  • Slice your pieces of jerky to no thicker than ¼ inch. Freeze your meat first – it will be easier to cut finely!
  • Slice meat with the grain if you want a chewy jerky. 
  • Marinate meat only in the fridge.
  • Separate raw meats (and juices) away from other foods, and store on appropriate drip dray. 
  • Use a dial stem thermometer to check your dehydrator or oven – when it is operating empty. (Seriously, please don’t rely on your oven or dehydrator thermometer reading!)
  • Set dehydrator to max. temp and oven to 70oC. To safely make jerky, your dehydrator or oven MUST be able to maintain temp of 70oC
  • Clean your kitchen, utensils, chopping boards etc with water and a food-safe sanitising solution.  
  • Wash your hands thoroughly with soap before and after handling raw meat. 
  • Never reuse your marinades – make a fresh batch for each recipe of jerky. 
  • It’s important to heat treat jerky at START of process – not at end of dehydration. Bacteria can become for heat resistant during drying. 
  • Curing salt is another line of defence to protect against bacteria. 

How do I make my jerky chewy or soft?

It’s this easy:

Slicing WITH grain = chewy/tough jerky

Slicing AGAINST grain = less chewy/softer jerky. (It makes the jerky easier to tear apart.)

By working with or against the natural meat fibres, we can easily manipulate the texture of the meat. 

So now that you now the basics…Here’s how to make it!

Recipe: Easy Buffalo Jerky

Note: This is the first time we’ve ever sourced buffalo meat! These buffalos are raised by a lovely local family out at Witta amongst green rolling hills. 


450g topside/round buffalo 

¼ cup Worcestershire sauce

¼ cup soy sauce

1.5 tsp honey

1 tsp onion powder

1 tsp garlic powder

Few grinds of fresh pepper


Freeze steak until it is hard enough to be sliced into ¼ cm slices.

Slice ACROSS grain for SOFT.

Slice WITH grain for CHEWY.

Place strips of meat into a sealable plaster bag with marinade ingredients. Marinate for minimum six hours. Remove strips from the marinade, pat dry with paper towel before laying on dehydrator racks. 

Dehydrate/oven at 70oC for 6 to 10 hours. 

Allow jerky to cool on paper towel. (This absorbs the fat/moisture.) Place in airtight container. 

Other Jerky Flavour Combo’s

Chinese Marinate

1.8 to 2 kg topside/round

4 cups soy

1 cup brown sugar

4 tbsp garlic minced

4 tbsp minced ginger

1 tbsp sesame oil

1 tbsp ground pepper

Sprinkle of sesame seeds

*Harissa Spiced

1.130kg topside/round

2 tbsp salt

1 tbsp brown sugar

1 tbsp chilli powder

1 tbsp smoked paprika

2 tsp garlic powder

1 tsp cumin seeds

1 tsp coriander seeds

½ tsp caraway seeds

¼ tsp cayenne

Toast spices until aromatic. Run over sliced meat. Marinate. 


My personal favourite was the Harissa Spiced marinade. It’s got a little chilli kick and SO much flavour!! 

For questions on the recipes or making Jerky, please don’t hesitate to reach out on Facebook @MalenySupaIGA or email

(Want to hear about upcoming Fresh Food Events, Cooking Demo’s and Workshops? Join our Mailing List:



Supermarket Tours for Gluten Free & Type 2 Diabetes

Supermarket Tours for Gluten Free & Type 2 Diabetes

MalenyIGA runs regular Supermarket Tours hosted by Instore Dietitian & Nutritionist Kali Gray. Example sessions are Supermarket Tour for Gluten Free and Type 2 Diabetes. These are 100% FREE and include a lovely dish from Chef Amanda. Please email Kali at for more information. 

As always, if you have any questions please reach out as Kali is only too happy to help!  Email Kali at for more information. Or you can chat the good ol' fashioned way on 5494 2257 :)

Yours in health and cooking,
Maleny IGA

Healthy Cakes & Superfood Sweet Treats Workshop!

Healthy Cakes & Superfood Sweet Treats Workshop!

Maleny IGA's chef Amanda and nutritionist Kali both believe  that you CAN have your cake & eat it too! Amanda & Kali love to bake and they will be sharing their greatest insights to creating ‘sweets’ that taste unbelievably good BUT are also deeply nourishing.  

In this 2 hour cooking and wellness workshop you’ll discover:

  • How to use nutrient-dense novel foods, such as green banana flour, quinoa flour, lucuma, maca, mesquite and much more!
  • Tips, tricks and substitutions to make dairy and gluten free baking a breeze (please note that one dish will contain spelt flour)
  • Techniques to assemble your cakes with a chef’s finesse.
  • Nutritional insights about how to be healthy on a dairy and gluten restricted diet

WHERE: The Verandah Room, Maleny Community Centre
WHEN: Thursday 19th January 11am to 1pm
COST: Just $15…The cost of a cuppa and cake!

 For both workshops, you’ll also receive:

  • A complimentary ticket to win our lucky door prize,
  • Our new and improved resource booklets, filled with the recipes, tips and tricks to make healthy cooking hassle-free,
  • A 5% discount (specials excluded) to put towards your grocery shopping on the day!

As always, if you have any Q’s please contact me on or phone (07) 5494 2257 – I’m only to happy to help!