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Stay safe and warm this winter

Winter is often a welcome change from the long hot summers we have here in WA.

But we must remember to stay warm and keep safe from the flu when the temperatures drop.

Top tips:

  1. Prepare for cold weather
    1. Invest in an electric blanket or a hot water bottle
    2. Close doors to rooms you are not using to keep the heat in
    3. Clean your heater filters regularly to keep them dust free
  2. Assess your winter wardrobe
    1. Wear cotton, wool or fleecy fibers to maintain body heat
    2. Wear good fitting socks and slippers in the house and sturdy shoes with good grip outdoors
    3. Use a scarf outdoors to cover your mouth and nose and protect your lungs from cold air
  3. Stay active
    1. Light exercise will help you generate body heat and improve your immune system
  4. Eat well
    1. Eating regular meals keeps your energy levels up and creates body heat
    2. Try our hearty minestrone soup recipe in this edition of Harvest.
  5. Get your influenza vaccination
    1. Get vaccinated at selected chemists or your local GP
    2. Remember to wash your hands regularly and physically distance from those who are ill

CEO Chris How’s famous minestrone soup:


  • 3 bacon rashers, rind removed, roughly chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 1 potato, peeled and chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) beef stock
  • 400g can of chopped tomatoes
  • 400g can of red kidney beans, rinsed and drained
  • 1 cup small shell pasta
  • 1/3 cup chopped fresh parsley


  1. Place the bacon, carrots, celery and potato in a large saucepan and stir to combine.
  2. Cook over high heat, uncovered, for 5 minutes
  3. Add the garlic, beef stock, tomatoes and red kidney beans to the pan
  4. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
  5. Increase heat to high. Add pasta and cook, uncovered, stirring occasionally until pasta is al dente. Season with salt and pepper.
  6. Ladle into serving bowls and sprinkle with parsley
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