Dion Andary – ABC News Article
Dion Andary – ABC News Article BACK TO MEDIA Dion Andary from Days Eggs says while his chickens can access the outdoors, many choose to stay in the laying shed. READ MORE
South Australia’s largest egg producer set to expand production by 70 per cent by 2016
South Australia’s largest egg producer set to expand production by 70 per cent by 2016 BACK TO MEDIA South Australia's largest egg producer is about to begin a multi-million-dollar expansion in the state's Mid North. Days Eggs currently has just under 300,000 laying hens, with about a third of them in cages. Managing director Dion Andary says the company's now increasing its free range operations, and hopes to have a total of 500,000 hens in by the end of 2016. "We've been lucky enough to get a 324-hectare property at Port Germein," he said. "The property will house
Days Eggs not affected by recent egg recall over salmonella outbreak
Days Eggs not affected by recent egg recall over salmonella outbreak BACK TO MEDIA You may be hearing in the news today about a national egg recall. This is very worrying for all in the industry however we can confirm we have never done any business with the farms in question. We have been in regular contact with Bio-Security SA and they are monitoring egg movements by other traders in SA. We would just like to reassure our customers that this does not affect Days Eggs and we thank you for your continued support. READ MORE
Watch now! Farmer Livelihoods by Australian Eggs.
Watch now! Farmer Livelihoods by Australian Eggs. BACK TO MEDIA
Egg, Ricotta & Pea Pasta
Egg, Ricotta & Pea Pasta INGREDIENTS: 2 eggs. ½ a cup of smooth ricotta. ½ a cup of grated parmesan cheese. 1 cup of frozen peas. 350g of pasta of your choice (we used pappardelle). PREPARATION: Cook the pasta as per packet instructions in well salted water Meanwhile, mash the ricotta, parmesan and eggs in a small bowl with a generous grinding of black pepper. About 2 minutes before draining the pasta, add the frozen peas and cook until the water comes back to the boil and the pasta is al dente. Drain the pasta
Egg Fried Rice
Egg Fried Rice INGREDIENTS: 3 eggs, lightly beaten. 2 tbsp butter. 1 medium sized onion, chopped. 2 cups of long grain rice. 3 cups chicken stock. 1 cup frozen peas. 1 medium sized carrot, peeled and diced. ¼ cup low fat milk. 150g piece lean ham, cut into thin strips. 2 shallots, finely sliced. 1 tbsp light soy sauce. PREPARATION: 1) Melt butter in large saucepan, add onion and fry for 1 minute. 2) Add rice and toss to coat. 3) Pour in chicken stock, add peas and carrots and bring to boil. 4)
French Toast with Berries
French Toast with Berries INGREDIENTS: 4 large eggs, at room temperature. ¾ cup reduced fat milk. ¼ cup caster sugar. ½ tsp vanilla extract. Butter, for greasing pan. 6-8 slices day-old thick white bread. Strawberries and blueberries, to serve. Icing sugar, for dusting. PREPARATION: Perfect for Mother’s Day or other special breakfast-in-bed special mornings. Preheat oven to 120˚C/100˚C fan-forced. Whisk eggs, milk, sugar and vanilla in a medium shallow dish. Grease a large non-stick frying pan with butter and melt over medium heat. Dip2 bread slices into egg mixture for about 15-20 seconds on each
Ham & Vegetable Slice
Ham & Vegetable Slice INGREDIENTS: 1 tbs olive oil. 20g butter. 200g cup mushrooms, chopped. 3 green onions, thinly sliced. 1 red capsicum, finely diced. 4 large zucchini (800g). 100g leg ham, roughly chopped. 6 eggs. 200g fetta, crumbled. Salt and pepper, to serve. 125g cherry tomatoes, halved Mixed salad greens, to serve. PREPARATION: Preheat oven to 200C. Grease a 7-cup capacity baking dish. Heat oil and butter in a frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until golden. Reduce heat to medium and add onions and
Breakfast Muffins
Breakfast Muffins INGREDIENTS: Cooking oil spray. 1 medium zucchini. 8 eggs, at room temperature. 2 tbs milk. 1 medium carrot, coarsely grated. 3 green onions (shallots), thinly sliced. 1/3 cup frozen peas. 1 cup reduced fat grated tasty cheese. PREPARATION: Take the stress out of a busy morning with these tasty breakfast muffins. Make a batch on Sunday and freeze in portions of two or three. Thaw overnight in the fridge then simply pop into the microwave and serve with a piece of fresh fruit for a healthy and delicious breakfast anytime, anywhere. Preheat
Smoked Trout Frittata
Smoked Trout Frittata INGREDIENTS: 1 whole smoked trout (about 400g). 2 medium zucchini, coarsely grated. 3 green onions, finely sliced. 2 teaspoons chopped dill finely grated, rind of 1 lemon. 8 eggs. 1/3 cup light sour cream, plus ¼ cup for topping dill sprigs, for garnish. Accompany with fresh vegetable crudités to serve. PREPARATION: Preheat the oven to 180°C. Line a 26 x 16cm (base measurement) slice tin with non stick baking paper, extending over the two long sides. Pull all the flesh from the trout, discarding the skin and bones. Flake the flesh
