Adapted from a Nutri Ninja recipe/instruction manual (Thanks for the recipe Ky and Yuka, it has quite a bite!!), Anne
Place all ingredients into a blender, pulp, enjoy.
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And also, thank you Yuka and Ky for these yummy Taiwanese Pineapple Shortcakes!!
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Story and photos from Wynnum Manly Lota Gumdale old photos, Hendrik Gout on facebook
There are some who say that the best way to enjoy pineapple is to add its juice to two ounces of dark rum. Fortunately Wynnum-Manly produced both. We had pineapple farms and sugarcane plantations along Manly Rd, the pineapples often going to Hargreaves cannery and the cane to William Gibson's sugar mill on, yes, Gibson Island as early as 1869.
Hargraves also sourced pineapples from Redlands, Nudgee and even Glasshouse Mountains until Golden Circle naughtily opened its rival cannery at Northgate in 1947.
The Queenslander reported in 1922 all the pineapple canning machinery at Hargreaves was invented and built by Charles Hargreave himself. He exported to England and, said the Queenslander, “the company anticipates packing, for the overseas market, 25,000 cases of pines during the present season."
*And the dark rum? That was distilled from a sugar mill byproduct, molasses, in an illicit still aboard the river steamboat Walrus - the same still later used to make Beenleigh Rum.
Manly Road in the 1930s. Pineapples, strawberries, bananas and market gardens.
Soldiers’ settlement 1918
Women working on the production line, Hargreaves pineapple factory 1951.
Photos and story from Carolyn Lawrie’s facebook page
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.
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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.
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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.
From Fruit IQ facebook page
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Mix all ingredients, spoon into a greased 6 X muffin tray, bake 180˚C about 20 minutes until golden.
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2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1 cup crushed pineapple, drained; 1/2 cup coconut milk; 1 cup unsweetened shredded coconut; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted
Preheat oven to 175°C. Grease a 22X12cm loaf pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In another bowl, beat the eggs. Add the crushed pineapple (with any excess liquid drained), coconut milk, melted butter, and vanilla extract. Mix until fully combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Fold in the shredded coconut until evenly distributed throughout the batter.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
