‘Really saddening': Salvation Army survey reveals shocking reality for vulnerable Aussies
'It's terrible, it really saddens my heart, but it's no surprise,' Ms McQueen told Sky News host Rita Panahi.
'This isn't just a recent thing – it's been happening for a few years now.
'There are more and more homeless people … it's disgraceful.'
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These simple, family-friendly recipes will introduce native ingredients into the homes of all Australians, showing how easy it is to embrace foods from the lands we live on. Ingredients To serve Method In a bowl, combine the bush tomato powder, cornflour and salt and pepper, then dust the barramundi cubes in the flour mix. Shake off any excess. Place a frying pan over a medium-high heat and add the oil. When the oil is hot, cook the barramundi until golden on all sides. On a hot barbecue or chargrill pan, char the baby corn until soft and slightly blackened. Cut into 1 cm chunks. In a bowl, whisk together the lemon myrtle and sour cream. Warm the tortillas, either in a microwave for 1 minute or on the barbecue or chargrill pan. Divide the corn and the fish pieces evenly between the tortillas, and top with the lemon myrtle cream and a generous amount of seablite. Serve with lemon wedges. Serves 4 Ingredients To serve Method In a blender or food processor, briefly pulse the Tabasco sauce, davidson plum powder, onion, garlic, oregano, paprika, lemon juice and zest and red wine vinegar, until well combined. Then, with the blender or food processor still running, slowly add the olive oil in a thin stream, allowing it to emulsify gently and form a brightly coloured, smooth marinade. Place the chicken thighs in a large bowl, pour 1/4 cup (60 ml) of the marinade over the thighs and massage into the meat and skin. Continue to slowly add more marinade, rubbing it into the chicken thighs until every piece is fully coated. Reserve 3/4 cup (185 ml) of the marinade for serving. Cover the chicken and allow it to marinate in the fridge for at least 6 hours - preferably overnight. The combination of acid and spice will tenderise the meat beautifully during this time. When you are ready to cook the chicken, place it either on a chargrill pan or barbecue and grill it slowly over low heat. Check the temperature with a meat thermometer and continue cooking until the meat reaches an internal temperature of 75°C. Brush on a little of the reserved marinade in the last 5-10 minutes of cooking. Serve with grilled lemons, extra sauce for dipping and plenty of napkins! Serves 6 Ingredients Marinade Crispy roast potatoes with saltbush Method The night before you want to cook the beef, place it in a 28 cm cast-iron casserole dish with a lid. In a large bowl, combine the marinade ingredients and mix well. Pour over the meat and marinate in the fridge overnight or for up to 24 hours. Preheat the oven to 180°C. Bring the beef to room temperature, then cook it for 1 hour. Reduce the oven to 120C and cook the beef for another 4-5 hours, until the meat is soft, tender and breaks apart easily. About an hour before you want to eat, place the potatoes in a large saucepan and cover with water. Bring to the boil over high heat, then simmer over low heat for 15-20 minutes or until you can easily pierce the potatoes with a fork without them falling apart. Drain the water, then place the pan with the potatoes back on the heat for about 30 seconds to evaporate any excess liquid. Turn off the heat and drizzle the potatoes with the oil and saltbush before replacing the lid and shaking the pan vigorously. The potatoes should be light, fluffy and roughed up. Transfer to a baking tray, along with the carrots and zucchini. Remove the casserole from the oven and set aside with the lid on to keep warm. Increase the oven temperature to 220°C and roast the potatoes and vegetables for 25-30 minutes, until the potatoes are brown and crispy and the vegetables are tender. Serves 4 - 6 Ingredients Topping Method Preheat the oven to 160°C. Grease a 25 cm round pie dish. In a food processor, blend the biscuits and brown sugar until the mixture resembles sand. Add the melted butter and pulse until it is mixed well. Firmly press the biscuit mixture into the base and up the side of the pie dish, then bake for 10 minutes. In a bowl, mix the condensed milk, sour cream and lemon juice. Cut the finger limes lengthways, scoop out the pearls and add them to the bowl and mix. Spread the raspberries evenly on top of the cooked biscuit base (reserve a few for decoration). Pour the condensed milk mixture over the raspberries. Bake for 12-15 minutes or until the custard has set; do not let it brown. Remove the pie from the oven and cool completely. For the topping, in a bowl, whip the cream, vanilla and sugar (if using) until the cream forms stiff peaks. Once the pie has cooled completely, spread the cream over the top of the pie and add extra finger lime pearls and raspberries for decoration, if desired. Serves 6 These simple, family-friendly recipes will introduce native ingredients into the homes of all Australians, showing how easy it is to embrace foods from the lands we live on. Ingredients To serve Method In a bowl, combine the bush tomato powder, cornflour and salt and pepper, then dust the barramundi cubes in the flour mix. Shake off any excess. Place a frying pan over a medium-high heat and add the oil. When the oil is hot, cook the barramundi until golden on all sides. On a hot barbecue or chargrill pan, char the baby corn until soft and slightly blackened. Cut into 1 cm chunks. In a bowl, whisk together the lemon myrtle and sour cream. Warm the tortillas, either in a microwave for 1 minute or on the barbecue or chargrill pan. Divide the corn and the fish pieces evenly between the tortillas, and top with the lemon myrtle cream and a generous amount of seablite. Serve with lemon wedges. Serves 4 Ingredients To serve Method In a blender or food processor, briefly pulse the Tabasco sauce, davidson plum powder, onion, garlic, oregano, paprika, lemon juice and zest and red wine vinegar, until well combined. Then, with the blender or food processor still running, slowly add the olive oil in a thin stream, allowing it to emulsify gently and form a brightly coloured, smooth marinade. Place the chicken thighs in a large bowl, pour 1/4 cup (60 ml) of the marinade over the thighs and massage into the meat and skin. Continue to slowly add more marinade, rubbing it into the chicken thighs until every piece is fully coated. Reserve 3/4 cup (185 ml) of the marinade for serving. Cover the chicken and allow it to marinate in the fridge for at least 6 hours - preferably overnight. The combination of acid and spice will tenderise the meat beautifully during this time. When you are ready to cook the chicken, place it either on a chargrill pan or barbecue and grill it slowly over low heat. Check the temperature with a meat thermometer and continue cooking until the meat reaches an internal temperature of 75°C. Brush on a little of the reserved marinade in the last 5-10 minutes of cooking. Serve with grilled lemons, extra sauce for dipping and plenty of napkins! Serves 6 Ingredients Marinade Crispy roast potatoes with saltbush Method The night before you want to cook the beef, place it in a 28 cm cast-iron casserole dish with a lid. In a large bowl, combine the marinade ingredients and mix well. Pour over the meat and marinate in the fridge overnight or for up to 24 hours. Preheat the oven to 180°C. Bring the beef to room temperature, then cook it for 1 hour. Reduce the oven to 120C and cook the beef for another 4-5 hours, until the meat is soft, tender and breaks apart easily. About an hour before you want to eat, place the potatoes in a large saucepan and cover with water. Bring to the boil over high heat, then simmer over low heat for 15-20 minutes or until you can easily pierce the potatoes with a fork without them falling apart. Drain the water, then place the pan with the potatoes back on the heat for about 30 seconds to evaporate any excess liquid. Turn off the heat and drizzle the potatoes with the oil and saltbush before replacing the lid and shaking the pan vigorously. The potatoes should be light, fluffy and roughed up. Transfer to a baking tray, along with the carrots and zucchini. Remove the casserole from the oven and set aside with the lid on to keep warm. Increase the oven temperature to 220°C and roast the potatoes and vegetables for 25-30 minutes, until the potatoes are brown and crispy and the vegetables are tender. Serves 4 - 6 Ingredients Topping Method Preheat the oven to 160°C. Grease a 25 cm round pie dish. In a food processor, blend the biscuits and brown sugar until the mixture resembles sand. Add the melted butter and pulse until it is mixed well. Firmly press the biscuit mixture into the base and up the side of the pie dish, then bake for 10 minutes. In a bowl, mix the condensed milk, sour cream and lemon juice. Cut the finger limes lengthways, scoop out the pearls and add them to the bowl and mix. Spread the raspberries evenly on top of the cooked biscuit base (reserve a few for decoration). Pour the condensed milk mixture over the raspberries. Bake for 12-15 minutes or until the custard has set; do not let it brown. Remove the pie from the oven and cool completely. For the topping, in a bowl, whip the cream, vanilla and sugar (if using) until the cream forms stiff peaks. Once the pie has cooled completely, spread the cream over the top of the pie and add extra finger lime pearls and raspberries for decoration, if desired. Serves 6 These simple, family-friendly recipes will introduce native ingredients into the homes of all Australians, showing how easy it is to embrace foods from the lands we live on. Ingredients To serve Method In a bowl, combine the bush tomato powder, cornflour and salt and pepper, then dust the barramundi cubes in the flour mix. Shake off any excess. Place a frying pan over a medium-high heat and add the oil. When the oil is hot, cook the barramundi until golden on all sides. On a hot barbecue or chargrill pan, char the baby corn until soft and slightly blackened. Cut into 1 cm chunks. In a bowl, whisk together the lemon myrtle and sour cream. Warm the tortillas, either in a microwave for 1 minute or on the barbecue or chargrill pan. Divide the corn and the fish pieces evenly between the tortillas, and top with the lemon myrtle cream and a generous amount of seablite. Serve with lemon wedges. Serves 4 Ingredients To serve Method In a blender or food processor, briefly pulse the Tabasco sauce, davidson plum powder, onion, garlic, oregano, paprika, lemon juice and zest and red wine vinegar, until well combined. Then, with the blender or food processor still running, slowly add the olive oil in a thin stream, allowing it to emulsify gently and form a brightly coloured, smooth marinade. Place the chicken thighs in a large bowl, pour 1/4 cup (60 ml) of the marinade over the thighs and massage into the meat and skin. Continue to slowly add more marinade, rubbing it into the chicken thighs until every piece is fully coated. Reserve 3/4 cup (185 ml) of the marinade for serving. Cover the chicken and allow it to marinate in the fridge for at least 6 hours - preferably overnight. The combination of acid and spice will tenderise the meat beautifully during this time. When you are ready to cook the chicken, place it either on a chargrill pan or barbecue and grill it slowly over low heat. Check the temperature with a meat thermometer and continue cooking until the meat reaches an internal temperature of 75°C. Brush on a little of the reserved marinade in the last 5-10 minutes of cooking. Serve with grilled lemons, extra sauce for dipping and plenty of napkins! Serves 6 Ingredients Marinade Crispy roast potatoes with saltbush Method The night before you want to cook the beef, place it in a 28 cm cast-iron casserole dish with a lid. In a large bowl, combine the marinade ingredients and mix well. Pour over the meat and marinate in the fridge overnight or for up to 24 hours. Preheat the oven to 180°C. Bring the beef to room temperature, then cook it for 1 hour. Reduce the oven to 120C and cook the beef for another 4-5 hours, until the meat is soft, tender and breaks apart easily. About an hour before you want to eat, place the potatoes in a large saucepan and cover with water. Bring to the boil over high heat, then simmer over low heat for 15-20 minutes or until you can easily pierce the potatoes with a fork without them falling apart. Drain the water, then place the pan with the potatoes back on the heat for about 30 seconds to evaporate any excess liquid. Turn off the heat and drizzle the potatoes with the oil and saltbush before replacing the lid and shaking the pan vigorously. The potatoes should be light, fluffy and roughed up. Transfer to a baking tray, along with the carrots and zucchini. Remove the casserole from the oven and set aside with the lid on to keep warm. Increase the oven temperature to 220°C and roast the potatoes and vegetables for 25-30 minutes, until the potatoes are brown and crispy and the vegetables are tender. Serves 4 - 6 Ingredients Topping Method Preheat the oven to 160°C. Grease a 25 cm round pie dish. In a food processor, blend the biscuits and brown sugar until the mixture resembles sand. Add the melted butter and pulse until it is mixed well. Firmly press the biscuit mixture into the base and up the side of the pie dish, then bake for 10 minutes. In a bowl, mix the condensed milk, sour cream and lemon juice. Cut the finger limes lengthways, scoop out the pearls and add them to the bowl and mix. Spread the raspberries evenly on top of the cooked biscuit base (reserve a few for decoration). Pour the condensed milk mixture over the raspberries. Bake for 12-15 minutes or until the custard has set; do not let it brown. Remove the pie from the oven and cool completely. For the topping, in a bowl, whip the cream, vanilla and sugar (if using) until the cream forms stiff peaks. Once the pie has cooled completely, spread the cream over the top of the pie and add extra finger lime pearls and raspberries for decoration, if desired. Serves 6 These simple, family-friendly recipes will introduce native ingredients into the homes of all Australians, showing how easy it is to embrace foods from the lands we live on. Ingredients To serve Method In a bowl, combine the bush tomato powder, cornflour and salt and pepper, then dust the barramundi cubes in the flour mix. Shake off any excess. Place a frying pan over a medium-high heat and add the oil. When the oil is hot, cook the barramundi until golden on all sides. On a hot barbecue or chargrill pan, char the baby corn until soft and slightly blackened. Cut into 1 cm chunks. In a bowl, whisk together the lemon myrtle and sour cream. Warm the tortillas, either in a microwave for 1 minute or on the barbecue or chargrill pan. Divide the corn and the fish pieces evenly between the tortillas, and top with the lemon myrtle cream and a generous amount of seablite. Serve with lemon wedges. Serves 4 Ingredients To serve Method In a blender or food processor, briefly pulse the Tabasco sauce, davidson plum powder, onion, garlic, oregano, paprika, lemon juice and zest and red wine vinegar, until well combined. Then, with the blender or food processor still running, slowly add the olive oil in a thin stream, allowing it to emulsify gently and form a brightly coloured, smooth marinade. Place the chicken thighs in a large bowl, pour 1/4 cup (60 ml) of the marinade over the thighs and massage into the meat and skin. Continue to slowly add more marinade, rubbing it into the chicken thighs until every piece is fully coated. Reserve 3/4 cup (185 ml) of the marinade for serving. Cover the chicken and allow it to marinate in the fridge for at least 6 hours - preferably overnight. The combination of acid and spice will tenderise the meat beautifully during this time. When you are ready to cook the chicken, place it either on a chargrill pan or barbecue and grill it slowly over low heat. Check the temperature with a meat thermometer and continue cooking until the meat reaches an internal temperature of 75°C. Brush on a little of the reserved marinade in the last 5-10 minutes of cooking. Serve with grilled lemons, extra sauce for dipping and plenty of napkins! Serves 6 Ingredients Marinade Crispy roast potatoes with saltbush Method The night before you want to cook the beef, place it in a 28 cm cast-iron casserole dish with a lid. In a large bowl, combine the marinade ingredients and mix well. Pour over the meat and marinate in the fridge overnight or for up to 24 hours. Preheat the oven to 180°C. Bring the beef to room temperature, then cook it for 1 hour. Reduce the oven to 120C and cook the beef for another 4-5 hours, until the meat is soft, tender and breaks apart easily. About an hour before you want to eat, place the potatoes in a large saucepan and cover with water. Bring to the boil over high heat, then simmer over low heat for 15-20 minutes or until you can easily pierce the potatoes with a fork without them falling apart. Drain the water, then place the pan with the potatoes back on the heat for about 30 seconds to evaporate any excess liquid. Turn off the heat and drizzle the potatoes with the oil and saltbush before replacing the lid and shaking the pan vigorously. The potatoes should be light, fluffy and roughed up. Transfer to a baking tray, along with the carrots and zucchini. Remove the casserole from the oven and set aside with the lid on to keep warm. Increase the oven temperature to 220°C and roast the potatoes and vegetables for 25-30 minutes, until the potatoes are brown and crispy and the vegetables are tender. Serves 4 - 6 Ingredients Topping Method Preheat the oven to 160°C. Grease a 25 cm round pie dish. In a food processor, blend the biscuits and brown sugar until the mixture resembles sand. Add the melted butter and pulse until it is mixed well. Firmly press the biscuit mixture into the base and up the side of the pie dish, then bake for 10 minutes. In a bowl, mix the condensed milk, sour cream and lemon juice. Cut the finger limes lengthways, scoop out the pearls and add them to the bowl and mix. Spread the raspberries evenly on top of the cooked biscuit base (reserve a few for decoration). Pour the condensed milk mixture over the raspberries. Bake for 12-15 minutes or until the custard has set; do not let it brown. Remove the pie from the oven and cool completely. For the topping, in a bowl, whip the cream, vanilla and sugar (if using) until the cream forms stiff peaks. Once the pie has cooled completely, spread the cream over the top of the pie and add extra finger lime pearls and raspberries for decoration, if desired. Serves 6
