Fresh https://fresh.co.nz Fresh Recipes & Ideas, Latest Food News & Innovations Fri, 18 Aug 2017 02:14:54 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 Dessert In A Mug https://fresh.co.nz/2017/08/18/dessert-in-a-mug/ https://fresh.co.nz/2017/08/18/dessert-in-a-mug/#respond Fri, 18 Aug 2017 01:32:32 +0000 https://fresh.co.nz/?p=94203 This sweet-as meal in a mug means dessert is just a few minutes away. Easy, delish and the kids can make it! Ingredients: 2 slices bread 2 tablespoons hazelnut spread 1 egg 1/4 cup milk 1/2 teaspoon sugar 1/2 teaspoon vanilla essence   Half a banana, thinly sliced Scoop of vanilla ice cream Method: Spread […]

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This sweet-as meal in a mug means dessert is just a few minutes away. Easy, delish and the kids can make it!

Ingredients:

2 slices bread

2 tablespoons hazelnut spread

1 egg

1/4 cup milk

1/2 teaspoon sugar

1/2 teaspoon vanilla essence

 

Half a banana, thinly sliced

Scoop of vanilla ice cream

Method:

  1. Spread the hazelnut spread on both sides of the bread, then cut into 9 squares (3 x 3. So 3 slices across and 3 slices the other way).
  2. Break the egg into a mug, then add milk, sugar and vanilla and beat well with a fork.
  3. Layer the bread and banana slices into the mug. Push it down until it is covered with the sweet egg and milk mixture.
  4. Microwave for 90 seconds. If it looks too soft or it is too runny at the bottom, microwave for another 30 seconds.
  5. Top with a scoop of ice cream.

Tips: Add choc chips for an extra treat. Or sweeten with a spoon of manuka honey.

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Cheesy Meal In A Mug https://fresh.co.nz/2017/08/18/cheesy-meal-mug/ https://fresh.co.nz/2017/08/18/cheesy-meal-mug/#respond Fri, 18 Aug 2017 01:19:58 +0000 https://fresh.co.nz/?p=94199 You will love this Love Food, Hate Waste recipe. So easy, delicious and budget-friendly. So simple the kids can help! Ingredients: 2 slices of bread 2 tablespoons tomato sauce 1 egg 1/4 cup milk Pinch salt and pepper 2 slices of ham, roughly chopped 2 tablespoons grated cheese Basil leaves for topping Method: Spread the […]

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You will love this Love Food, Hate Waste recipe. So easy, delicious and budget-friendly. So simple the kids can help!

Ingredients:

2 slices of bread

2 tablespoons tomato sauce

1 egg

1/4 cup milk

Pinch salt and pepper

2 slices of ham, roughly chopped

2 tablespoons grated cheese

Basil leaves for topping

Method:

  1. Spread the tomato sauce on both slices of the bread then cut into 9 squares (3 x 3. So 3 slices across and 3 slices the other way).
  2. Break the egg into a mug, then add milk, salt and pepper and beat well with a fork.
  3. Add the remaining ingredients in alternate stage to the mug, starting with the cheese, the ham and a few squares of bread creating layers. Set aside some cheese to go on the top.
  4. Press the bread pieces in the mug until it is covered with the egg and milk mixture.
  5. Top with the remaining cheese.
  6. Microwave for 90 seconds. If it looks too soft microwave for another 30 seconds.
  7. Top with the basil leaves and serve.

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Stuffed Mushrooms with Brie https://fresh.co.nz/2017/08/18/stuffed-mushrooms-brie/ https://fresh.co.nz/2017/08/18/stuffed-mushrooms-brie/#respond Fri, 18 Aug 2017 01:18:00 +0000 https://www.fresh.co.nz/2013/06/01/stuffed-mushrooms-3/ This dish is a little bit different and it always looks impressive. The cabbage leaves add great colour. A superb gluten-free mushroom recipe with creamy brie and herbs. Makes 8 Ingredients: 8 large flat mushrooms – we love Meadows Portobello 1 small onion, finely chopped 1–2 cloves garlic, chopped 3 tbsp Olivado olive oil ½ […]

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This dish is a little bit different and it always looks impressive. The cabbage leaves add great colour. A superb gluten-free mushroom recipe with creamy brie and herbs.

Makes 8

Ingredients:

8 large flat mushrooms – we love Meadows Portobello

1 small onion, finely chopped

1–2 cloves garlic, chopped

3 tbsp Olivado olive oil

½ cup pine nuts, lightly toasted

½ cup chopped fresh Italian parsley (we love Superb Herbs)

1 tbsp chopped oregano

120g Brie, cut into 5 mm (1/4 inch) cubes

salt and freshly ground black pepper, to taste

2 tbsp balsamic glaze

16 cabbage leaves, washed

Method

Preheat oven to 200 °C

Remove stems from mushrooms. Chop the stems and sauté with onion and garlic in olive oil until onion has softened. Add pine nuts, parsley and oregano and set aside to cool. Once cool, mix in Brie and season with salt and pepper to taste.

Stuff mushroom caps with the filling and place in a baking dish lightly greased with butter. Drizzle with balsamic glaze and a little olive oil and cover with oiled cabbage leaves.

Cook in the oven for 20 minutes and serve on trimmed fresh cabbage leaves.

Recipe from The New Zealand Gluten-Free Cookbook
http://www.jimmyboswell.com  

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Potato Jacket Mini Burgers https://fresh.co.nz/2017/08/18/potato-jacket-mini-burgers/ https://fresh.co.nz/2017/08/18/potato-jacket-mini-burgers/#respond Fri, 18 Aug 2017 00:57:47 +0000 https://fresh.co.nz/?p=94194 Love burgers but don’t want to eat a bready bun? Try these gorgeous little numbers – the potato replaces the bread. Perfect for the gluten free foodie in your life. Ingredients: Patties: 600g Quality Mark lean beef mince 1 clove garlic, crushed 1 medium onion, grated or finely chopped 1 egg, lightly beaten ¾ cup […]

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Love burgers but don’t want to eat a bready bun? Try these gorgeous little numbers – the potato replaces the bread. Perfect for the gluten free foodie in your life.

Ingredients:

Patties:

  • 600g Quality Mark lean beef mince
  • 1 clove garlic, crushed
  • 1 medium onion, grated or finely chopped
  • 1 egg, lightly beaten
  • ¾ cup red kidney beans, rinsed and drained
  • 2 tablespoons tomato paste
  • ½ cup fresh oregano, chopped (or 3 teaspoons dried)
  • 2 teaspoons mild smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ cup Parmesan, grated
  • Olivado oil with basil

Avocado Cream:

  • 1 avocado, mashed
  • ½ cup sour cream (we love Lewis Road Creamery)
  • Juice and zest of 1 lime

To serve:

  • 8 medium sized potatoes, choose round, even-sized (we love Wilcox Vivaldi Gold)
  • Baby spinach leaves, handful
  • Sliced tomatoes, we love NZ Hothouse Heirloom
  • 8-12 small bamboo skewers
  • Tomato relish

Method:

Preheat your oven to 180 and bake the potatoes.
While they’re baking, assemble the patties and avocado cream for the filling.

Patties:
Place all the patty ingredients in a bowl, season and combine. Shape into 8-12 small patties (or 4 large ones). Cover and refrigerate for 15 minutes. Preheat a frying pan to a medium heat. Brush the patties with a little Olivado oil on both sides before cooking. The small slider patties will only need a few minutes on each side, turning once to brown both sides evenly, until cooked through.

Avocado cream:
Combine all the ingredients and season as required. You can add more lime juice to taste.

To assemble:
Cut the warm cooked potato in half lengthwise – like you’re creating a slider but a potato version. Spread avocado cream on one half of the spud and place a slice of tomato then a patty on top. Spread a little relish on the other half and add a few baby spinach leaves. Join the two halves of the potato together. Press down gently and poke in the skewer to secure it. Serve immediately.

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Lemon Sour Cream Cake https://fresh.co.nz/2017/08/18/lemon-sour-cream-cake/ https://fresh.co.nz/2017/08/18/lemon-sour-cream-cake/#respond Fri, 18 Aug 2017 00:30:30 +0000 https://fresh.co.nz/?p=94188 A luscious lemon cake that will be very popular at afternoon tea time. The addition of the sour cream cuts beautifully through the zesty lemon flavours. Ingredients: 125g butter, softened (we love Lewis Road Creamery) 2 tsp lemon zest 1 cup white sugar 3 eggs (we use Woodland Free Range) 1 cup flour 1 teaspoon baking […]

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A luscious lemon cake that will be very popular at afternoon tea time. The addition of the sour cream cuts beautifully through the zesty lemon flavours.

Ingredients:

125g butter, softened (we love Lewis Road Creamery)

2 tsp lemon zest

1 cup white sugar

3 eggs (we use Woodland Free Range)

1 cup flour

1 teaspoon baking powder

½ cup sour cream (we love Lewis Road)

Icing sugar, to dust

Method:

  1. Preheat oven to 160?C. Grease and line a 20cm round cake tin with baking paper.

2. Beat the butter, lemon zest, sugar and eggs together until light and fluffy.

3. Sift flour and baking powder together. Fold sifted ingredients into egg mixture alternately with sour cream, mixing until smooth.

4. Pour mixture into the lined cake tin.

5. Bake for 45 minutes or until cake springs back when lightly touched.

6. Leave in tin for 5 to 10 minutes before turning out onto a wire rack to cool.

7. When cold dust with icing sugar.

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COFFIX https://fresh.co.nz/2017/08/17/coffix/ https://fresh.co.nz/2017/08/17/coffix/#respond Thu, 17 Aug 2017 09:04:08 +0000 https://fresh.co.nz/?p=94171 In a world where ethical practices tend to fall by the wayside, it’s refreshing to know that some companies go out of their way to do the right thing. New Zealand owned and operated COFFIX is one of those companies. COFFIX was established by Natan Yehezkely in 2014 with a view to providing quality, affordable […]

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In a world where ethical practices tend to fall by the wayside, it’s refreshing to know that some companies go out of their way to do the right thing. New Zealand owned and operated COFFIX is one of those companies.

COFFIX was established by Natan Yehezkely in 2014 with a view to providing quality, affordable coffee and food to New Zealanders in an ethical manner. Twelve COFFIX stores are now up and running across New Zealand with two more stores in the pipeline and a further 10 are set to open within the next year. Natan explains that wherever COFFIX stores pop up, foot traffic in the area picks up.

Amit Zamirly, COFFIX CEO, says,

“New Zealand has a robust coffee culture and many New Zealanders really enjoy a good cup of coffee. However, the average cup of coffee is fairly expensive at between $4 to $5 per cup which can be prohibitive, especially for those who like to have more than one a day. We thought the time was ripe to ‘do good’ and provide New Zealanders with reasonably priced, high quality coffee.

Generally speaking, the average cup of coffee is priced the way it is because of the high overheads associated with traditional cafés and restaurants. With this in mind, we have created a model that would enable us to keep our overheads low and allow us to pass the savings on to customers in the form of affordable, quality, takeaway coffee.”

The COFFIX franchise model is based on a small platform, takeaway concept. COFFIX branches don’t feature all the usual elements associated with traditional coffee outlets such as sitting areas, crockery, waiters, menus and toilet facilities, all of which contribute to high overheads. The upshot is that COFFIX can sell coffee for just $2.50 per cup, which includes two organic, fair trade espresso shots. An extra espresso shot, syrup or soy milk are free of charge.

 

COFFIX also offers food such as sandwiches, cakes, bagels, muffins and wraps for just $2.50. Notably, you won’t find any sugar-filled energy drinks on a COFFIX menu. Amit says this is because COFFIX wants to promote healthy eating habits in the communities COFFIX serves.

COFFIX’s administration is based on an innovative management and ordering software system which streamlines operations and decreases food wastage. These initiatives contribute to a lower carbon footprint which Amit says dovetails with COFFIX’s environmentally friendly, ethical methodology.

In line with this stance, COFFIX’s Arabica beans are sourced from reputable, certified fair trade organic cooperatives in the Pacific region and South America. Amit explains that certified organic, fair trade beans were a non-negotiable for COFFIX as their goal has always been to do good and support coffee bean growers.

Other environmentally friendly initiatives COFFIX has introduced are biodegradable cups, recyclable food packaging, reusable glass cups and napkins that are manufactured from Forest Stewardship Council (FSC) certified pulp. FSC certified pulp is sourced from responsibly managed plantations which helps address issues such as illegal logging, deforestation and global warming.

While COFFIX’s organic, fair trade and environmentally friendly stance are undeniably positive, COFFIX believes that such practices should be the norm and not the exception. COFFIX applies the same methodology to its business and employment practices.

COFFIX franchisees are given a choice in terms of the hours they work which enables them to strike a good work/life balance. Specifically, each store operates according to a set minimum number of work hours. Franchisees can choose to work over and above the minimum at their discretion. Amit points out that employees are also paid more than the average minimum hourly wage.

Public reaction to COFFIX’s offering has been very positive. According to Amit and Natan, people appreciate that when they spend their money at COFFIX it has less impact on the environment and contributes to the ‘do good’ philosophy.”

COFFIX is committed to ‘do good’ and has every intention of becoming a household name within the next few years.

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All fresh Avos in NZ are Home Grown https://fresh.co.nz/2017/08/17/fresh-avos-nz-home-grown/ https://fresh.co.nz/2017/08/17/fresh-avos-nz-home-grown/#respond Thu, 17 Aug 2017 08:41:08 +0000 https://fresh.co.nz/?p=94169 “All fresh avocados eaten in New Zealand are grown here,” says New Zealand Avocado CEO Jen Scoular, mitigating concerns that we import the fruit from Mexico. Criticism of Mexican growing practices was raised by an article published this week by the New Zealand Herald in the Lifestyle Section article headlined “Why you should stop eating […]

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“All fresh avocados eaten in New Zealand are grown here,” says New Zealand Avocado CEO Jen Scoular, mitigating concerns that we import the fruit from Mexico.

Criticism of Mexican growing practices was raised by an article published this week by the New Zealand Herald in the Lifestyle Section article headlined “Why you should stop eating avocados.”*

Scoular says the article has caused confusion and New Zealand Avocado had fielded some concerned calls from the public for clarification about the origins of the fruit in New Zealand.

New Zealand Avocado says the facts are:

New Zealand does not import any fresh avocados. All our fruit is grown here, and consumed by Kiwis as well as exported, and our industry business model is environmentally sustainable.

All the fresh avocados that are sold in New Zealand supermarkets must comply with food safety protocols that ensure they are free of unsafe chemical residues and are safe for consumption.

Furthermore, New Zealand researchers have discovered that New Zealand-grown avocados have unique nutritional qualities, with double the amount of Vitamin B6 and 20 percent more folate than those grown in other countries.

“The article is misleading because it doesn’t mention New Zealand’s positive role in the international avocado industry. We don’t want Kiwis to be put off purchasing avocados based on incorrect information and a lack of knowledge and understanding about our successful and sustainable industry,” she says.

Scoular says she is confident that Kiwis’ love affair with avocados will continue, and New Zealand Avocado encourages discussion around origin and sustainability. “It’s great the public are asking these questions, we want to ensure they are properly informed.”

The New Zealand avocado season officially launched last week, it runs from August to April, but fresh avocados can be supplied year around in New Zealand.

“Avocados are simply one of the best everyday simple, healthy, delicious foods. And it is wonderful the new research has uncovered that New Zealand avocados are especially healthy.”

* http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11904488

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GHD Contour for texture and volume https://fresh.co.nz/2017/08/17/ghd-contour-effortless-texture-volume/ https://fresh.co.nz/2017/08/17/ghd-contour-effortless-texture-volume/#respond Thu, 17 Aug 2017 08:28:53 +0000 https://fresh.co.nz/?p=94163 In continuation from last season’s obsession with curls, this season is big on texture, with 80s-inspired looks taking centre stage on the catwalks. In response to these trends, ghd proudly introduces the new ghd contour™, a limited edition tool launching in September and available for a limited time only. Featuring advanced ceramic heat technology and […]

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In continuation from last season’s obsession with curls, this season is big on texture, with 80s-inspired looks taking centre stage on the catwalks. In response to these trends, ghd proudly introduces the new ghd contour™, a limited edition tool launching in September and available for a limited time only.

Featuring advanced ceramic heat technology and multi-dimensional plates, with ghd contour™ you can add depth and bold texture to any look, to instantly enhance shape and volume.

“Texture and crimping is definitely back, but not as you know it. It’s now a lot softer and more subtle than it used to be, and it’s certainly more wearable. Bring the trend up-to-date by avoiding crimping all of your hair. Instead, experiment with different sections for a dual texture effect. Crimping is one of those trends that everyone is scared of but it never goes away” says Adam Reed.

ADAM’S TOP TIP: “Crimping is a session stylist’s secret to creating incredible volume and big hair. We all carry a crimper in our kit as they’re incredible for adding volume and texture, so I’m thrilled to be involved in creating this new super tool for ghd!

GHD CONTOUR™ KEY FEATURES: • ghd advanced ceramic heat technology (heats to 185°C) • Maximum size with multi-dimensional plates • 2 year warranty • Sleep mode: switches off after 30 minutes • Universal voltage • Includes protective plate guard

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NZ Wine adds tourism page to website https://fresh.co.nz/2017/08/17/nz-wine-adds-tourism-page-website/ https://fresh.co.nz/2017/08/17/nz-wine-adds-tourism-page-website/#respond Thu, 17 Aug 2017 08:15:11 +0000 https://fresh.co.nz/?p=94159 Touring New Zealand’s stunning wineries and vineyards has become a huge drawcard for visitors – with 24% of international holidaymakers making it part of their itinerary. Now New Zealand Winegrowers has made it even easier for tourists to explore wineries by adding a wine tourism section to their website: nzwine.com/visit, showcasing over 450 wine experiences. […]

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Touring New Zealand’s stunning wineries and vineyards has become a huge drawcard for visitors – with 24% of international holidaymakers making it part of their itinerary.

Now New Zealand Winegrowers has made it even easier for tourists to explore wineries by adding a wine tourism section to their website: nzwine.com/visit, showcasing over 450 wine experiences.

The new ‘Visit’ section of nzwine.com allows tourists to search wine regions using a google map tool, or filter listings by region and four experience types:

  • Sip – enjoy cellar door tastings
  • Dine – dine in a winery setting
  • Stay – overnight in vineyard accommodation
  • Play – partake in on-site activities, such as tours and other experiences.

“Wine tourism provides an exciting new opportunity for us to showcase our wines in the unique locations where they are grown and produced,” says New Zealand Winegrowers Global Marketing Director Chris Yorke.

“Our visitors are also able to meet the people and hear the stories behind the brands.”

“We’re seeing evidence of just how much tourists are enjoying wine tourism in New Zealand through the strong TripAdvisor ratings our wineries are receiving.”

The new web pages unlocks over 230 cellar doors, 110 winery dining options, 60 vineyard accommodation outlets, and 50 onsite tours or experiences for visitors to New Zealand to explore and enjoy.

New Zealand Winegrowers are also partnering with Tourism New Zealand to develop online tourism training modules for wineries. In addition, Tourism New Zealand CEO, Stephen England-Hall will be presenting as a keynote speaker at the industry’s national Romeo Bragato Conference in late August.

“Wine tourism has such wide appeal because visitors to New Zealand can explore wineries in any season, and across many regions during their stay,” says Tourism New Zealand CEO, Stephen England-Hall. “Our research has found that wine visitors spend more, stay longer, and visit more regions than the average international holidaymaker.”

“NZwine.com/visit will enhance the experience that tourists have by providing useful information before and during their trip. This allows visitors to make the most of their stay, and go home with great stories and memories.”

Total number of wine experiences in each region:

Northland: 25/ Auckland: 90/ Waikato & Bay of Plenty: 16/ Gisborne: 14/ Hawke’s Bay: 63/

Wairarapa: 51/ Nelson: 32/ Marlborough: 68/ Canterbury: 38/ Central Otago: 65

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Advocate for Healthy Cats https://fresh.co.nz/2017/08/17/advocate-healthy-cats/ https://fresh.co.nz/2017/08/17/advocate-healthy-cats/#respond Thu, 17 Aug 2017 07:57:17 +0000 https://fresh.co.nz/?p=94155 If your cat has been sneezing or coughing lately, don’t assume you and your furry friend are simply suffering through winter together, in reality your cat might have lungworm – a nasty parasite easily caught by cats when in their own backyard. Symptoms of lungworm may be similar to cat flu and the worm may […]

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If your cat has been sneezing or coughing lately, don’t assume you and your furry friend are simply suffering through winter together, in reality your cat might have lungworm – a nasty parasite easily caught by cats when in their own backyard.

Symptoms of lungworm may be similar to cat flu and the worm may present itself through wheezing and coughing or respiratory distress, but many infected cats show no symptoms at all, which is why lungworm often goes undiagnosed. Left too long lungworm can damage a cat’s airways or more serious complications can occur, such as fluid build-up in the lungs, pneumonia, heart problems and unfortunately it can be fatal.

Cats which appear healthy by are infected can also act as a reservoir to infect other cats. Young cats, strays, active hunters, debilitated and immunocompromised cats are most at risk from infection.

Cats may become infected directly through eating snails and slugs, or catching prey such as birds, mice or lizards who themselves have eaten infected snails and slugs.

Bayer New Zealand veterinarian, Dr Kirstie Inglis is urging cat owners and other veterinarians to consider preventative treatment against feline lungworm as part of their regular parasite control strategies.

“Lungworm larvae are ingested by cats during hunting generally but there is evidence to show that cats even just coming into contact with snail or slug slime may become infected too.”

Cats swallow larvae which migrate through the gut wall, travel through the cat’s liver and into the lungs, where they mature to adult worms, 5mm-12mm in length. Here they can cause serious respiratory system damage and inflammation. Cats then cough up new lungworm larvae from the lungs produced by the adult parasites and swallow them again, to pass through the cat in their faeces – ready to infect new slugs or snails and so the cycle goes on.

“While we don’t have data on the national prevalence of feline lungworm in New Zealand, a survey of shelter cats in Melbourne found 16% were infected with the parasite, and the situation could be similar in New Zealand*.” Continues Dr Inglis.

Fortunately lungworm is incredibly easy to treat using monthly applications of Advocate spot-on for cats (from Bayer,) the only product licensed in New Zealand for feline lungworm treatment and control, while also treating for fleas, ear mites and other gastrointestinal worms.

Advice on treating lungworm:

  • Cats will be cats, and exercise in the garden is often a good way to keep their body healthy and mind stimulated, so we’re not recommending locking them inside all the time. However, don’t wait for your cat to be infected. Prevention and staying on top of treatment is the best way to protect your cat from lungworm.
  • Advocate for cats is available for purchase from your vet or pet stores.
  • Advocate for cats is highly effective and while a single dose will treat lungworm, Dr. Inglis suggests using Advocate year round as a monthly application to control any subsequent lungworm infections. Setting a reminder on your calendar or smart phone to remember when you cat is due their monthly Advocate is a great idea, which ensures they are covered for this parasite as well as fleas, roundworm and earmites.
  • Luckily dog owners don’t have to worry about lungworm in New Zealand, as dogs cannot contract feline lungworm and we don’t have the canine form here, as some countries do. Regular worming is still vitally important to protect dogs from a host of other parasites though and Advocate is available for dogs to treat fleas, mites and gastrointestinal worms too.

 

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