NAIDOC Week 2021

From the 4th to 11th of July, we are celebrating NAIDOC Week. NAIDOC Week celebrates the history, culture and achievements of Aboriginal and Torres Strait Islander peoples. NAIDOC is celebrated not only in Indigenous communities, but by Australians from all walks of life.

This year's theme; Heal Country! – calls for stronger measures to recognise, protect, and maintain all aspects of Aboriginal and Torres Strait Islander culture and heritage. Healing Country is more than changing a word in our national anthem – it is about the historical, political, and administrative landscapes adapting to successfully empower and celebrate Aboriginal and Torres Strait Islander communities, nations, and heritage. We are all looking for significant and lasting change. We cannot afford to let pass the very real opportunity that now presents itself for reform based on a fundamental change in the relationship Australia has with Aboriginal and Torres Strait Islander peoples. Heal Country, heal our nation. -

To learn more about NAIDOC Week, and this year’s theme ‘Health Country!’, visit

In The Kitchen

With winter in full swing, we’re working with our clients to dish up comforting meals that will keep them feeling energised and satisfied throughout the day. We love browsing through the Cookidoo website to find suitable recipes that our clients can make using their Thermomix. The extensive range of recipes means they are bound to find something that ticks all the boxes in terms of taste, nutrition and ease.

Check out the images below of some of the meals we created this month!

For up-to-date information about our client services, make sure you’re following us on Instagram.

Recipe of The Month

Thai Pumpkin Soup

What better than to head into the weekend than with a warming winter stew. We guarantee it won’t disappoint!


1 kg pumpkin, chopped into 2cm x 2cm pieces (skin removed)

Onion, roughly chopped

3 garlic cloves, chopped

2 tbsp olive oil

½ tsp smoked paprika

1 tablespoon Thai curry paste

270ml can coconut milk

3.5 cups water

1-2 tsp stock powder

Small handful coriander, for garnish

Salt and pepper, to taste

Bread, to serve (optional)


  1. Preheat oven to 200°C and line a baking tray with paper. Place the pumpkin on a tray and season with salt, pepper and paprika, then drizzle with 1 tablespoon of olive oil. Roast for 20-25 minutes, or until pumpkin is soft.
  2. Heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Sautee onion and garlic until soft, then add the curry paste. Cook for 2 minutes before adding the coconut milk, roasted pumpkin, water and stock powder. Bring to boil and let simmer for 10-15 minutes. Use a stick-blender or food processor to blend your soup to a creamy consistency. Return to pot and season with additional salt and pepper if required. Serve with a sprinkle of fresh coriander and toast.

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