Friday, 22 May 2026

A Golden Circle Pineapple story

Photos and story from Carolyn Lawrie’s facebook page






Long before Golden Circle became a household name across Australia, its roots were firmly planted in Northgate. In 1947, the suburb welcomed the opening of the company’s first canning factory, an event that would forever etch Golden Circle’s name in the records of Queensland’s pineapple industry and the nation’s food heritage.

The grand opening of the Northgate facility on 28 October 1947, was a significant event, attended by 1,500 people, including 500 fruit growers from the Sunshine Coast who arrived on a special train.

The then Premier of Queensland, the Hon Edward Hanlon, officially inaugurated the factory, which was initially named ‘Queensland Tropical Fruit Products,’ with ‘Golden Circle’ serving as their brand name.

Since its inception, the Northgate factory has been the heart of Golden Circle’s operations, processing and canning a wide range of fruits and vegetables, from iconic pineapples to an array of other produce.

Over the years, the company’s product line has diversified, now encompassing fruit cordials, juices, carbonated beverages, and baby food, but the Northgate facility remains the company’s main production hub.

Golden Circle, once one of the few remaining Australian-owned food companies, was acquired by international corporations. In 2007, Coca-Cola Amatil made a conditional bid to acquire 100 percent of the company’s shares.

However, in 2008, Heinz launched a competing takeover bid, offering $1.65 per share, totaling $288 million. This bid was deemed attractive by Golden Circle’s chairman, Phillip Cave, especially given the challenging economic conditions at the time.

Ultimately, Heinz’s takeover bid succeeded, and the acquisition was finalised on 19 December 19 2008, marking Golden Circle’s transition from an Australian farmer-owned company to an international ownership.

Whilst Golden Circle’s ownership has changed hands over the years, most recently acquired by Heinz in 2008, the brand’s connection to Northgate remains a point of pride for the company and the local community. The factory’s presence has been a constant in the area, providing employment opportunities and contributing to the suburb’s identity.

In 2023, Golden Circle revived its Pineapple Pantry at Earnshaw Road, offering locals a unique opportunity to purchase select products from the company’s extensive range at discounted prices. The in-store offerings vary weekly, featuring items nearing their best-before date, product lines discontinued from supermarkets, or surplus inventory.

Today, Golden Circle’s Northgate facility stands as a testament to the company’s rich history and its deep-rooted ties to Brisbane. As the brand continues to evolve and expand its reach, the Northgate canning factory remains a cherished landmark, reminding Australians of the company’s humble beginnings and its commitment to quality and innovation.

Photos SLQ and BCC.

Tuesday, 5 May 2026

Vegan upside down pineapple cake

 

                                                       
1000 Vegetarian Recipes from around the world 2003, London

¼ cup vegan margarine, cut into small pieces, plus extra for greasing; 425g canned unsweetened pineapple pieces, drained, juice reserved; 4 tsp cornflour; ¼ cup brown sugar; ½ cup water; zest of 1 lemon

Sponge cake: 4 tablespoons sunflower oil; ½ cup brown sugar; 2/3 cup water; 1 ¼ cup plain flour; 2 tsp baking powder; 1 tsp ground cinnamon

Grease a deep 18cm cake pan with a little vegan margarine.

Mix the reserved pineapple juice with the cornflour to a smooth paste. Put the paste in a pan with the sugar, margarine and water and stir over low heat until the sugar has dissolved. Bring to a boil and simmer for 2-3 minutes until thickened. Let cool slightly.

To make the sponge cake heat the oil, sugar, and water in a pan until the sugar has dissolved. Sift the flour, baking powder, and ground cinnamon into a bowl. Pour in the cool sugar syrup and beat well to form a batter.

Place the pineapple pieces and lemon zest on the bottom of the prepared pan and pour over 4 tablespoons of the pineapple syrup. Spoon the sponge batter on top, levelling the surface.

Bake in a preheated oven 180˚C for 35-40 minutes until set and a toothpick inserted into the centre comes out clean. Invert onto a plate, let stand for 5 minutes, then remove the pan. Serve with the remaining syrup.



Friday, 1 May 2026

Soft pineapple biscuits

From the Fuel Inside facebook page

3/4 cup crushed pineapple;1/2 cup sugar; 1 egg; 1 cup flour; 1/4 cup oil; 1/4 tsp baking soda

Mix all ingredients until well combined. Scoop onto a lined baking tray. Bake at 180C for 15-20 minutes.