Australia’s National Week of the Pineapple…

Did you know that in Australia we have a GIANT PINEAPPLE???? Its true…

Whilst Bex Kitchen have been surfing blogs and websites over these past months we discovered that the United States have National Weeks and Days of almost every food you can imagine. Some healthy and some most definitely NOT…But you gotta live!!

On closer inspection we discovered that Australia did not have anything like this so, Bex Kitchen set out to find out how we could introduce National Weeks of Foods. And a few weeks ago after lengthy conversations with Government Departments – Bex Kitchen has formed a new facebook page called GRAB IT….This will host the introduction of National Foods each week.

You will also find links to our associations featuring Nutritional Panel, Fact Sheets, Recipes and in some case some cute activities for kids to help them learn about these foods.

National Week of Pineapples rolled out the red carpet today…actually it was yellow carpet….and we have had so much fun…


On the Australian Pineapples website we found the following recipe..YUMMY


Good Taste Magazine

(serves 10 | 15min Prep time | 30min Cook time)

Melted butter, to grease
1 tbs brown sugar
1/2 Pineapple (raw), peeled, cored, halved lengthways, cut into 5mm-thick slices
4 eggs, separated
70g (1/3 cup) brown sugar, extra
2 tsp finely grated lemon rind
130g (1/2 cup) skim yoghurt
90g (1/2 cup) polenta (cornmeal)
100g (2/3 cup) self-raising flour
40g (1/3 cup) almond meal
1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper. Sprinkle the base with half the sugar. Arrange the pineapple, overlapping slightly, over the sugar. Sprinkle with remaining sugar.
2. Use an electric beater to whisk the egg yolks, extra sugar and lemon rind in a medium bowl until pale and thick. Stir in the yoghurt and polenta. Add the flour and almond meal and stir until just combined.
3. Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to gently fold half the egg whites into the polenta mixture. Fold in remaining egg white.
4. Pour the mixture into the prepared pan. Bake in oven for 30 minutes or until a skewer inserted in the centre comes out clean. Set aside in pan for 30 minutes to cool slightly. Turn onto a serving plate to serve warm or at room temperature.

Golden Pineapple Upside Down Cake

We hope you enjoy the introduction of our National Weeks and enjoy our journey of discovery. We value your feedback and welcome suggestions recipes, or tips regarding our National weeks. You can comment below or on our fanpage.




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