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.

Pineapple on Show

Congratulations to Annie for winning the new 2018 Dungog Agricultural and Horticultural Show  Pineapple Upside Down Cake category!

And if you'd like to make your own . . . 

Pineapple upside down cake

Ingredients:

For the topping: 50g softened butter; 50g light soft brown sugar; 7 pineapple rings in syrup, drained and syrup reserved; 7 glacé cherries

For the cake: 100g softened butter; 100g golden caster sugar; 100g self-raising flour; 1 tsp baking powder; 1 tsp vanilla extract; 2 eggs

Method:

Heat oven to 180C/160C fan/gas 4.

For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.

For the cake, Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.

Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. 

This year was the Dungog Show's 125th Anniversary!

Wow! Friends, Sue and Paul have just presented me with this marvelous bespoke (not sure if that's the correct usage of "bespoke" but I've always wanted to use that word ... so I did) Pineapple Upside Down Cake tin. Thanks so much, can't wait to start baking! 

Sue and Paul also found these great salt and pepper shakers in their fave op shop! Anne

Partying Pineapples

There have been some exciting birthday celebrations in the last month! Starting with Krystal's 21st!

In the kitchen with Rosie: Oprah's Favorite Recipes, Rosie Daley 1994 London

Fruit Kebabs

“This is an appetizing way to serve fruit – one that will appeal to youngsters as well as to adults. I like to serve fruit kebabs garnished with lime wedges at breakfast along with spiced bran muffins right out of the oven. They also make great snacks or a healthy dessert.”

8 X 30cm wooden skewers; 1 ½ fresh pineapple cubes; 8 X 1cm kiwi slices (2 kiwis); 2 cups cubed papaya (1 papaya); 2 cups cubed watermelon; 16 strawberries, hulled

Thread an assortment of fruit on each skewer with a strawberry at either end. Serve chilled.

Golden Circle Tropical Recipe Book, Queensland 2^nd edition 1970s

Rice and Corn Salad

1 cup long grain rice; 1 X 450g Crushed Pineapple; 1 can whole kernel corn; 60g smoked almonds; salt and pepper; 60g ham; 2 tblsp chopped parsley; 3 eggs; 2 tblsp water; 60g cheese.

Put rice in large saucepan of boiling salted water, cook 12 minutes, or until tender but still firm, drain, cool. Add drained corn, drained pineapple, half the chopped almonds, the chopped ham and parsley, toss lightly. Spoon into servig bowl.

Beat together the eggs, grated cheese, salt, pepper and water. Pour into well-greased pan, cook over low heat to make an omelette, cut into strips. Arrange on top of salad Sprinkle with remainder of chopped almonds.

Serves 6.

Ella and Les's birthdays!

Woman’s Day Just Desserts,1983 Sydney  

Pineapple and Rum Chocolate Boxes

Cooking time: 25 minutes; Serves 12

340g pkt chocolate cake mix; 450g can pineapple pieces, drained and juice reserved; 3 tblsp rum; ½ cup apricot jam; 3 tblsp water; 1 pkt rum slice biscuits or thin chocolate biscuits; 300ml carton cream, whipped; 2 slices glace pineapple; 1 punnet strawberries

Set oven temperature to moderate (180°C). Lightly grease a 28X18cm lamington tin with melted butter or margarine, then line the bas of the tin with greased greaseproof paper.

Prepare chocolate cake mix as directed on the packet. Pour into the prepared lamington tin and bake for 20 to 25 minutes, or until cooked. Turn out onto a wire rack.

Finely chop pineapple pieces and measure out ½ cup of the reserved juice. Cut the cake in half horizontally. Place the bottom half in a baking tin and spread with chopped pineapple Top with the remaining half cake.

Prick cake all over with a skewer or fork. Add rum to the reserved pineapple juice and pour over the cake. Leave to stand for about 1 hour, or until the cake has absorbed all the juice. Leave in the fridge overnight.

Cut cake into 12 squares. Heat apricot jam with water until the mixture is smooth, then brush it around the sides of the cake squares.

Press rum slice biscuits around the side of the boxes. Pipe or spoon whipped cream into the centre of the boxes. Decorate with thin slices of glace pineapple and strawberries. Chill well before serving.

And Fran's 60th High Tea celebration!

Summer Pine Slice from Golden Circle’s website

http://www.goldencircle.com.au/en/recipes/modern-recipes/summer-pine-slice

Ingredients:

Base: 4 cups cornflakes, crushed; 150g butter, melted

Filling: 250g cream cheese, at room temperature; 375g can sweetened condensed milk; ¼ cup lemon juice; 450g can Golden Circle Crushed Pineapple in syrup, drained; 10 strawberries, cut in half for garnish

Method:

1. Combine cornflakes with butter and mix until crumbs are well coated and moist. Press mixture into the base of a 18cm X 28cm slice tin then refrigerate whilst preparing the filling.

2. Using an electric mixer beat the cream cheese until soft. On low speed, gradually add the condensed milk and the lemon juice mixing until smooth. Fold in the Golden Circle pineapple and then pour the filling over the chilled base.

3. Refrigerate for several hours until filling is firm. Slice into twenty squares and garnish with strawberry half.

Tip: This slice can be served with tropical fruit salad or a passionfruit sorbet for summer dessert option!

Heather also made a beautiful Carrot Pineapple Cake!

Pineapple and Eggplant and Cheese

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney  

 

Eggplant and Pineapple Supreme

4 large eggplants, sliced lengthways; salt; ¼ cup olive oil; 1 cup pasta sauce of choice; 1 clove garlic, crushed; 450g can Golden Circle Pineapple thins, drained and halved; basil laves; 1 cup grated mozzarella cheese; ½ cup parmesan cheese; ½ cup dry breadcrumbs

1. Place eggplant slices on a tray. Sprinkle with salt. Allow to stand for 30 minutes. Rinse well. Pat dry.

2. Arrange eggplant slices on a griller tray. Brush with olive oil. Grill until golden on both sides. Remove to a baking tray.

3. Spread each slice of eggplant with combined pasta sauce and garlic. Top with Golden Circle Pineapple halves and basil leaves.

4. Sprinkle with combined cheeses and breadcrumbs. Bake at 180°C for 15 to 20 minutes. Serve with crusty bread, hummus and salad.

Serves 4.

Pineapple Truffles

Pineapple Magic: delicious, easy recipes for a family on the go, Golden Circle online, Queensland 2010

file:///C:/Users/Annie/Downloads/HEINZ.GC.pine.c-book.web%20(1).pdf

Summer Truffles

“These little truffle balls are as fresh and inviting as summer itself, and yet so simple to make even the children can do them for you.”

250g packet Marie biscuits, crushed to a fine crumb; 395g can sweetened condensed milk; 450gg Golden Circle Crushed Pineapple in Syrup, drained and squeezed; 1 ½ cups shredded coconut

1. In a large bowl combine the biscuits crumbs, condensed milk, pineapple and ½ cup shredded coconut together

2. Roll a tablespoon of mixture in the remaining cup of shredded coconut form neat balls and place in an airtight container. Repeat until all the mixture is used. Refrigerate for 1 hour before serving.

 

Asparagus with Pineapple and Mozzarella

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney

Asparagus with Pineapple and Mozzarella

2 bunches asparagus, trimmed; 2 tblspn water; 440g can Golden Circle Pineapple Slims, drained; 1 cup grated mozzarella cheese; ¼ cup chopped basil; 1 tblspn chopped sun-dried tomatoes; ¼ cup olive oil; 1 tblspn balsamic vinegar; 1 clove garlic, crushed

1. Place asparagus in a microwave-safe dish with water. Cover with plastic wrap. Cook on HIGH (100%) power for 2 to 3 minutes or until just tender

2. Halve asparagus spears. Combine with Golden Circle Pineapple Slims. Arrange on heat-resistant serving plates.

3. Sprinkle with combined cheese, basil and tomatoes. Grill until cheese melts.

4. While hot, drizzle with combined oil, vinegar and garlic. Serve with toasted French bread slices.

Note: Alternately cook asparagus in a frying pan of simmering water for about 4 to 5 minutes or until just tender

Serves 4

 

Lamb Racks with Minted Pineapple Puree

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney, date?

 

Lamb Racks with Minted Pineapple Puree

60g butter or margarine, at room temperature; 1 tblspn fruit chutney; 1 clove garlic, crushed; 2 tspn French mustard; 2 tspn lemon juice; 3 racks lamb, each with 4 chops; ½ cup chopped basil; 450g can Golden Circle Crushed Pineapple; ¼ cup chopped mint; 1 tblspn vinegar

1. Combine butter, chutney, garlic, mustard and lemon juice. Spread over the back of each rack.

2. Sprinkle with basil. Press onto lamb, using the back of a spoon.

3. Place racks on a trivet in a baking dish. Bake at 180°C for 25 to 30 minutes or until tender.

4. Place the Golden Circle Crushed Pineapple, mint and vinegar in a food processor. Process until pureed. Heat gently in a small saucepan. Spoon over carved racks (allow 3 per person). Serve with sauteed potatoes and vegetables of choice.

Note: Ask your butcher to cut through bones of rack to make carving easier.

Serves 4

Pineapple and Prawn Curry

Pineapple Magic: delicious, easy recipes for a family on the go, Golden Circle online, Queensland 2010

file:///C:/Users/Annie/Downloads/HEINZ.GC.pine.c-book.web%20(1).pdf

This pineapple curry was delicious.  I made a red curry paste using the recipe in Family Circle Step-by-Step Thai Cooking Murdoch Books 1996. Then I followed the recipe from the Golden Circle website, home grown tomatoes of course.  I always use the freeze dried coconut milk powder, it gives a good result.  And lots of fresh basil added at the end,  Ann.

Thai Prawn and Pineapple Curry

Serves 4

2 tbsp Thai red curry paste; 400ml can coconut milk; 3 kaffir lime leaves, torn; 1 tbsp grated palm sugar; 1 tbsp fish sauce; 150g green beans, trimmed and cut into thirds; 16 green prawns, peeled with tails intact; 440g can Golden Circle Pineapple Pieces in Juice, drained; 8 cherry tomatoes, halved; steamed Jasmine rice, to serve; basil leaves to garnish, optional

1. Add curry paste to a hot frying pan and cook 1 minute or until fragrant. Add the coconut milk, lime leaves, palm sugar and fish sauce and bring to a gentle simmer.

2. Add green beans and cook for 2 minutes. Stir in the prawns, pineapple and cherry tomatoes and simmer for a further 2 - 3 minutes, or until the prawns are cooked through.

3. Remove lime leaves and transfer curry to serving bowls. Serve with rice and garnish with basil leaves if desired.

Red Curry Paste

1 tblspn coriander seeds; 2 tspn cumin seeds; 1 tspn black peppercorns; 2 tspn dries shrimp paste; 1 tspn ground nutmeg; 12 dried or fresh red chillies, rough chopped; 1 cup French shallots, chopped; 2 tblspn oil; 4 stems lemon grass (white part only) finely chopped; 12 small cloves garlic, chopped; 2 tblspn fresh coriander roots, chopped; 2 tblspn fresh coriander stems, chopped; 6 kaffir lime leaves, chopped; 2 tspn grated lime rind; 2 tspn salt; 2 tspn turmeric; 1 tspn paprika

1 Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.

2 Place the roasted spices and peppercorns in a mortar and pestle or clean coffee grinder and work them until they are finely ground. Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.

3 Process the ground spices, roasted shrimp paste, nutmeg and chillies in a food processor for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.

Makes approximately 1 cup. 

"Golden Circle Pineapple" The Musical !

Ruby Borrowdale’s “Golden Circle Tropical Recipe Book” has starred with Gemma Ray on “Spicks and Specks” to the tunes of “California Dreaming”, “Blue Velvet” and “Hey Big Spender”!

Fabulous!

Golden Circle

Many people have asked us about the Golden Circle company. So here is some info from their website: http://www.goldencircle.com.au/

"Golden Circle began as a grower cooperative in the 1940s with the pineapple cannery commencing production in Northgate in 1947 – initially producing around 40,000 tonnes of canned pineapple annually, in addition to some canned fruit salad, tropical fruit chutneys and fruit juice cordials. Today the Northgate cannery produces over around 180,000 tonnes per year of canned pineapple, fruit juices and cordials.

Pineapples have been at the heart of the Golden Circle brand since its earliest beginnings. It is thought that pineapples were first grown commercially in Queensland in the 1840s. With its rich soils and near perfect growing conditions, Queensland has become synonymous with Australian-grown pineapple. With new techniques such as Living Mulch and Conservation Tillage producing benefits such as reduced soil erosion, improved soil structure and less fuel usage, Golden Circle products are also minimising their impact on the environment.

Golden Circle was acquired by Heinz Australia in 2008, allowing for additional investment in new product development and marketing."

Did you know there has not been one, but at least five, ‘Big Pineapples’ gracing the world’s skylines!

Woombye, Queensland – this 16m tall tourist attraction on the Sunshine Coast is the most well-known Australian ‘Big Pineapple’ and was opened in 1971.

Gympie, Queensland – had a ‘Big Pineapple’ on top of a disused petrol station until it was demolished in 2008.

Ballina, NSW – has a small ‘Big Pineapple’ in front of a petrol station.

The Hawaiian Pineapple Co - erected an over-12m tall pineapple shaped water tower over the cannery building in Honolulu in 1928, but sadly it was dismantled in the 1990s.

South Africa - has a 16.7m fibreglass Big Pineapple containing a gift shop.

The Big Pineapple, between Port Alfred and Bathurst on the R67 in the Eastern Cape, South Africa, photo:

http://en.wikipedia.org/wiki/File:Eastern_Cape-Big_Pineapple-001.jpg