LET US EAT

Transcription

LET US EAT

SEPTEMBER 2013
cake
Let Us eat
australia’s no.1
food magazine
and other
delicious things...
Curtis Stone’s
fabulous Father’s Day
cake, page 42
P lus
best in sEASON • mince gets a makeover • pet-care special
NEW LOOK PACK
Same Great Taste
For delicious
recipe ideas, visit
csrsugar.com.au
Hints and tips for
choosing the right icing...
Royal Icing
This icing has a hard brittle set
which makes it ideal for making
decorative features like leaves,
flowers and lace. It is most often
used for finishing wedding cakes,
as well as decorating biscuits.
Glazes
Thin flowing icings which give
foods a glossy finish. They are
most commonly used for
brushing or drizzling over
danishes and other pastries,
glazing flans and tarts.
Buttercream Icing or
Frosting
The most popular and versatile
icing mixture due to its smooth
and creamy texture, which
makes it ideal for piping, filling
and spreading. To enhance the
look and taste of desserts,
flavours and colours are often
added to this icing.
Fondant Icing
This icing is most commonly
used on wedding and
celebration cakes. It gives them
an elegant finish, due to the
icing’s smooth texture and its
delicate porcelain appearance.
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31
Welcome to
September
Who doesn’t love a good piece of cake
– mmmnnn! And this month you really can
have your cake and more as Curtis Stone
shares the perfect recipe for Father’s Day,
as well as how to put delicious meals on the
family table for $10 or less (p39).
Talking of the family table, we
understand how important it is to keep
mealtimes interesting without costing the
earth, or having to spend hours in the
kitchen. We’re here to help with ideas on
how to make the most of best-in-season produce (p17), tips on
cooking succulent pan-fried chicken breast (p27) and how you can
give mince a mouth-watering makeover (p28).
But it’s not all about food (as much as we love it!). Other highlights
include beautiful brights from Mix clothing (p53) and, for those of us
who love our furry friends, we have a pet special (p55). Lastly, as the
new magazine Publications Manager, a big warm hello to you all!
Alex McDonald, Publications Manager
Nutrition analysis is an estimate, based on average values, using Coles branded
products where possible, to help you make informed decisions and is given as general
information only. If you have specific dietary needs, consult a health professional.
Compare these values against the following Percentage Daily Intake (%DI) figures,
which are average daily requirements for adults. • Kilojoules Eat no more than
8700kJ per day; low kJ = less than 170kJ/100g • Fat Eat no more than 70g fat per day
(no more than 24g saturated fat); low fat = less than 3g/100g • Salt Eat no more than
2300mg sodium per day; low sodium = less than 120mg/100g • Fibre Good source of
fibre = 4g or more per serve • Protein Good source of protein = 10g or more per serve
GUIDE TO MEASUREMENTS • Coles Magazine recipes use 59g eggs, unless
otherwise stated. • Australian standard measures are used in all Coles Magazine
recipes, including standard cup, tablespoon and teaspoon measures: 1 cup =
250ml, 1 tablespoon = 20ml, 1 teaspoon = 5ml. • Preparation and cooking times
will vary. Some recipes may take you more or less time than we suggest.
• Recipe costings do not include pictured drinks, unless otherwise indicated.
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Cover photo Steen Vestergaard Styling Jamie Humby. Special thanks to Daylesford Accommodation Escapes
nutrition guide
32
Contents
September 2013
Food
17 IN SEASON SEPTEMBER Must-try recipe ideas
using fresh tamarillos, field tomatoes and zucchini
27 step by step How to cook perfectly moist and tender
pan-fried chicken breasts every time
28 mince all stars Family favourites you can make now
and freeze for later using value-packed beef mince
34 sneaky shortcuts Save time and effort
with ready-made products that add up
to great midweek meal solutions
39 RECIPES BY CURTIS Our favourite chef
Curtis Stone creates tasty dishes for
a family of four for $10 or less
48 amazing avocados Delicious recipes
using fresh, ripe Aussie avocados
Features
9 THIS MONTH AT COLES See what’s
new in store and stay up to date
on community events
45 WINE CHAT WITH MATT
Expert advice and the best bottle
picks from top wine author
Matt Skinner
46 THIS MONTH WE LOVE
Browse the latest must-have
buys to add to your trolley
52colour revolution Home hair
colour products have never been better
53pink & prints Try a bright new look
with playful prints from Mix
55 love your pet Read up on the latest
products, programs and expert pet advice
66 15 ways with white vinegar This pantry
staple has a multitude of uses in the home
Jensens Organic Pasta Sauces
are full of natural down-to-earth goodness.
No pesticides, no artificial anything and no nagging at
nature to hurry up. Just all natural produce, picked not
a second before it is good and ready.
For delicious recipes and ideas, go to
www.jensens.com.au
NOT AVAILABLE
IN ALL STORES
JOIN US ON FACEBOOK!
34
W H AT ’ S N E W
Boots and all!
Oh mandy!
Juicy Australian mandarins are plentiful
right now and their unique flavour lends
a hand to many dishes. Try a salad of
mandarin segments tossed with baby
spinach leaves, toasted walnuts, pitted
green olives and sliced red onion. Add a
splash of creamy yoghurt dressing, with
a squeeze of mandarin juice, and grilled
chicken or pork has an added burst of
flavour. With the party season coming
up, mandarin juice and segments are
fabulous in punches and cocktails as well.
THIS MONTH
at Coles
The Cadbury SuperTeam is
back for the third year
running thanks to Cadbury,
Coles and The AFL. This is
one of the AFL’s biggest
consumer prizes, and
Cadbury is giving you the
chance to play against and
host 10 AFL heroes on your
home ground. Simply
purchase $5 worth of
Cadbury confectionery from
Coles or Coles Express to
enter. The day will be
spectacular for the family.
Go to www.cadbury.com.au
for more information.
T&Cs apply, ends 29/09/13
What’s new • Great ideas • Special offers
pure genius
Anyone with gluten intolerance will tell you that
avoiding certain foods can be difficult. Bread,
pastries – even pizzas – are on the no-go list.
But the range of gluten-free food is on the
increase and now Genius products have hit the
shelves. Whether you need to or choose to avoid
gluten in your diet, Genius makes delicious
gluten-free foods that everybody can enjoy.
Head to the freezer and health food sections
and you’ll find a range of Genius breads,
shortcrust pastry, rolls and even pizza bases.*
Gluten-free living just got easier!
Look for this green circle
for the latest, newest, most
exciting products in store.
Chocolate
kisses
Baci is the Italian word
for kisses and Baci
Bianco, the latest in
Perugina’s range of
Baci chocolates, are the
sweetest of them all.
Underneath the
elegant royal blue
wrapping awaits a fine,
white-vanilla chocolate
coating, encasing a
creamy hazelnut filling,
topped with a crunchy
whole hazelnut. And, of
course, you’ll find that
just like kisses, one Baci
is never enough!
9
know your avo
Half an avocado is a good source
of folate for a healthy immune
system. It’s also a good source of
fibre, plus it contains potassium
for healthy hydration and “good”
monounsaturated fat. Not sure of
the difference between avocado
varieties? Here’s a quick guide.
Shepard
Shepards stay green even when
the fruit is ripe and ready to eat.
Buy them February to April
How to use The flesh doesn’t go
brown when cut, so they’re perfect
for salads and sandwiches. Dice
and use in a salsa, or as a tasty
topping for baked potatoes.
Hass
Oval in shape, the hass has
distinctive pebbly skin which turns
dark purple as the fruit ripens.
Buy them May to January
How to use Mix through pasta
or use in sushi or tacos. For a
convenient, healthy snack – simply
halve and sprinkle with extra virgin
olive oil, lemon, salt and pepper.
Bakeware
Reed
Reeds are round, with a large
seed and pale flesh. The skin stays
green even when fully ripened.
Buy them July to January
How to use Its smooth and
creamy flesh is perfect for
mashing into a spicy guacamole,
spreading on toast, and using
as a substitute for butter.
There’s no denying that when kids have a growth spurt,
it comes on quickly! Mix recognises that munchkins
come in all sizes, so the good news is that the Mix kids’
range* is available now up to sizes 7 and 8.
Kitchenware
Quality kitchenware now in store
Not all varieties are available in all stores.
Heart
Tee, $7.
Cool
Tee, $7.
10
Boys’ Trackie
Pants, $12.
*Available at selected stores and at mixapparel.com.au
Kids are covered
W H AT ’ S N E W
Alana’s Pantry Spicy Mexico
Pork Ribs & Apple Slaw
• serves 4 • PREP 10 mins + marinating
• cooking 1 hr 15 mins
spices
mistress of
Former MasterChef contestant Alana Lowes is
launching Alana’s Pantry Spicy sauces, a range
of table sauces offering a world of flavour.
Savour the tempting tastes of Turkey with
a sauce blended with aromatic spices,
pomegranate, mild red pepper and walnut.
Spicy Vietnam is a mild-yet-spicy blend of
sweet chilli, fresh coriander and zesty lime.
Spicy Mexico is a bold blend of smoky chipotle,
tomato and paprika; while Spicy India brings
together tangy green chilli and pineapple.
Spicy Morocco is a fiery offering of cumin and
red chilli harissa; and Spicy Malaysia is a hot
chilli, ginger and garlic splash that’s perfect
over rice or stirred through noodles.
Finally, Australia takes to the world stage
with Spicy Aussie sauce – a chunky tomato,
capsicum and chilli sauce to add a delicious
kick to barbecues.
Find them in stores from August 19 and start
your flavour journey on a trip to Mexico with
Alana’s seductively spicy recipe.
¾ cup Alana’s Pantry Spicy Mexico sauce
¼ cup Worcestershire sauce
juice of 1 orange
2 cloves garlic, crushed
½ cup maple syrup
¼ cup brown sugar
1.5kg pork ribs (American style)
coriander sprigs and sesame seeds,
to garnish
juice of 1 lime
APPLE SLAW
1 tbsp mild English mustard
juice of ½ lemon
½ cup whole egg mayonnaise
3 apples, cut into matchsticks
1 Place Alana’s Pantry Spicy Mexico sauce,
Worcestershire sauce, orange juice, garlic,
maple syrup and brown sugar in a large
baking dish and stir to combine.
2 Add the ribs and turn to coat completely
in the marinade. Allow to marinate for
at least 30 mins, preferably for 4 hrs or
overnight.
3 Preheat oven to 185°C or 165°C fan. Drain
marinade from ribs and reserve for basting.
Return ribs to baking dish, cover with foil,
and bake for 45 mins. Remove baking dish
from oven and remove foil.
4 Increase oven temperature to 200°C or
180°C fan. Baste the ribs with some of the
reserved marinade. Return ribs to oven for
10 mins. Baste again, and return to oven.
Repeat this until all the marinade has
been used and ribs look caramelised
and sticky, around 15-20 mins.
5 To make the apple slaw, whisk together
the mustard, lemon juice, salt and pepper
until well combined. Stir the mustard
mixture into the whole egg mayonnaise
and season to taste. Stir the mayonnaise
through the apples.
6 To serve, cut the ribs up into 1-2 rib
portions. Place on a serving tray and
sprinkle with coriander, sesame seeds
and squeeze over the lime juice. Serve
with the apple slaw.
Thanks a bite!
A huge thank you to all those who
helped raise over $120,000 during the
SecondBite Fundraising Month at Coles.
These vital funds will help continue the
expansion of SecondBite, which sources
surplus healthy, fresh food and
redistributes it to people in need.
Since 2011, the Coles Community Food
with SecondBite program has provided the
equivalent of over 5 million meals to assist
the estimated 1.2 million Australians who
don’t have access to a safe, regular, and
affordable food supply.
Through SecondBite, over 420 Coles
stores around Australia are donating
fresh produce and bakery items to both
metropolitan and regional communities.
The aim is to reach as many communities
across Australia as possible.
0 3 3 4 A _ C M2 . p d f
Pa ge
1
Healthy
rewards
Now you can
be rewarded
for better
health! Coles
is delighted
to welcome
Medibank
into the flybuys family,
giving you more exclusive
ways to earn points faster.
This Coles and Medibank
partnership will give your
points balance a healthy
boost with a great offer
on fresh fruit and veg and
frozen veg when you shop
at Coles. Find out more
on page 13 or visit flybuys.
com.au/medibank for full
terms and conditions.
2 3 / 0 7 / 1 3 ,
9 : 3 8 : 5 7
AM
ACST
wonderful wobbly bits!
Easy drinking and great value:
the simple promise from an
Australian legend.
peterlehmannwines.com
Available now in selected
stores unless sold out.
Jelly is a family favourite
and with the new
easy-to-make Sweet
Treats jelly slice mix from
Aeroplane, kids can
get involved with making
dessert. Available in
strawberry and lime
flavours, each mix makes
12 serves, enough to share
with family and friends.
Even better, there’s no
baking required. Try your
own twist by replacing
the lime or strawberry
flavoured jelly crystals
with your favourite flavour.
Refreshed and renewed
A body wash that’s both gentle on the skin
and gentle on the environment can only be
a good thing. Palmer’s Cocoa Butter Formula
Renewing Extra Virgin Olive Oil Body Wash
contains skin-friendly vitamin E and has
a fresh, citrus scent. It contains no sulfates
or parabens so now you can love your skin
naturally – and the earth, too.
Would you like to earn
Only at
TRIPLE POINTS
on fresh fruit and veg and frozen veg^ when you shop at Coles?*
Well now you can
on fruit & veg at Coles
Just link your Medibank and flybuys memberships at flybuys.com.au/medibank
You’ll also get 1 point for every $2 paid on your premium. If you’re not already a Medibank
member find out about the great offers we have for you at flybuys.com.au/medibank
TRIPLE POINTS offer is available at Coles Supermarkets (includes Bi-Lo and Coles Online) and equals 1 standard Coles point and 2 additional points from Medibank per
$1 spent on a qualifying purchase. If you qualify for another flybuys offer at Coles Supermarkets you’re able to redeem that offer, but will not earn more than 2 additional
points per $1 spent from this TRIPLE POINTS offer. Each Medibank Private membership can be linked to only one flybuys account. *TRIPLE POINTS offer is limited to 1,000
p month, on fresh fruit and vegg and frozen veg.
g ^Nuts and some other exclusions apply
pp y see www.flybuys.com.au/medibank
y y
for details. Members with
additional ppoints per
Medibank health cover will, for the duration of their Medibank membership, receive 1 point (on a pro-rata basis) for every $2 of their health insurance premium paid in advance
commencing on the day their Medibank membership is successfully linked to their flybuys account. These offers may be withdrawn at any time. flybuys card must be presented
35
at the time of purchase. Offers are not available to members with OSHC or AHM covers. Standard flybuys Terms and Conditions apply, see flybuys.com.au.
Make Dad’s day
It’s the Sunday where we take time to celebrate all the
good things about our dads. So don’t forget your dad on
September 1 and let him know you love him with a Father’s
Day treat and you’ll find loads of great ideas at Coles.
Crestell
Cushion
for iPad
Father’s
Day mug
Looksharp
Shaver
Mech Choice
200W
Multi-tool
Hair Benefits
by Conair
Power Styling
Clipper Kit
Jim Beam and
Jack Daniels gift packs
Mech Choice
25CC Petrol
Line Trimmer
Mix striped
polo shirt*
14
*Available at selected stores and at mixapparel.com.au
Tradie
Bag
Easy to grab. Ultra absorbent.
36
MANU’S REAL
Beef Stroganoff
PREP TIME: 10 mins
COOKING TIME: 30 mins
SERVING SIZE: 4
Ingredients
Method
750g Rump, cut into
2cm strips
1. Place flour in a snap-lock bag. Add beef
strips. Seal bag and shake to coat. Remove
beef. Place in a bowl.
1/3 cup plain flour
3 tbs oil
1 onion, finely diced
200g button
mushrooms, sliced
2 tsp sweet paprika
2 tbs tomato paste
500ml Campbell’s
Real Stock – Beef
2 tbs sour cream
Optional – chives or
thyme to garnish
2. Heat 2 tbs oil in a large, heavy based
saucepan over medium – high heat. Cook
beef in batches, set aside and keep warm.
3. Add remaining oil to pan add onion and
mushrooms, cook over medium heat for
5 minutes and return beef to pan. Add
paprika, garlic and tomato paste cook for
1 minute further. Add Campbell’s Real Stock
Beef, stir to combine and bring to the boil,
reduce heat to low and simmer covered for
15 minutes. Remove lid stir and cook for a
further 15 minutes, uncovered.
4. Stir through sour cream just before serving.
5. Serve with green beans and either rice,
mashed potato or pasta.
6. Garnish with chives or thyme.
Lighter Carbonara*
PREP TIME: 10 mins
COOKING TIME: 20 mins
SERVING SIZE: 2
4 easy steps
Ingredients
Method
1 tbs olive oil
80g eye bacon, sliced thinly
1 cup of mushrooms, sliced
1 cup Campbell’s Real Stock
– Chicken
250g fettuccine
1 egg yolk
20 mls light thickened cream
¼ cup flat-leaf parsley, finely
chopped, plus extra to serve
¾ cup (50g) grated parmesan,
plus extra to serve (Optional.
Don’t add for a lighter option)
1. Heat oil in a large non-stick fry pan over medium heat,
add the bacon and mushrooms and cook for 4
minutes until bacon starts to crisp. Add Campbell’s
Real Stock Chicken and cook for 10 mins.
*this recipe is lighter by swapping
1 cup of cream for 1 cup of stock
2. Meanwhile, cook the pasta in a large saucepan to
packet instructions.
3. Lightly whisk egg yolk and cream in a bowl.
4. Add the parsley to bacon and mushrooms, stir well to
combine. Remove the pan from the heat and quickly
add the cream mixture and parmesan. Gently toss
pasta and sauce together to combine – the pasta’s
heat will cook the egg slightly and form a creamy
sauce. Season, then serve with extra parmesan and
parsley to taste.
For more REAL RECIPES go to CampbellsKitchen.com.au
37
in season...
September
Your guide to buying and cooking the best produce
of the season – from our Aussie farmers to you.
Zucchini
Field tomatoes
Tamarillos
our grower says...
our grower says...
our grower says...
GREAT WITH…
GREAT WITH…
GREAT WITH…
Also known as courgette, zucchini is a member
of the squash family. It grows on bushes and
can range in colour from almost white, to yellow,
to green. It was Italian migrants who brought
this vegie to Australia. The most common
zucchini has dark, jungle-green skin, and
succulent white flesh with edible seeds. Zucchini
can be enjoyed both raw and cooked and in
a wide range of savoury and sweet dishes.
A 75g serve of cooked zucchini provides vitamin
C, folate and the antioxidant manganese. Look
for zucchini with glossy skin that is firm to the
touch. Store them in a plastic bag in the fridge
and use within three days of purchase.
“Grown near Bowen, Qld, zucchini is a very
versatile vegetable. Slice it, dice it, grate
it, or stuff with bacon, onion, garlic and
breadcrumbs and bake it with cheese on top.”
Zucchini loves cheese so it’s at home in frittatas
and slices. It’s also delicious stuffed, or crumbed
and fried. Dress chargrilled zucchini in olive oil,
lemon juice, garlic and crushed chilli. Don’t
forget zucchini can also be used in sweet baked
goodies including cakes, breads and muffins.
Also
in store
now
There are many exotic tomato varieties available
these days, with most cultivated in hot houses
and other carefully controlled environments.
But field tomatoes are ever popular and for good
reason. Their size, shape, colour and flavour have
tantalised tastebuds for centuries and they’re
a star ingredient in many cuisines. Seductively
round and a luscious glossy red, field tomatoes
were once referred to as “love apples”. They are
almost inexhaustibly versatile, both raw and
cooked, and are a good source of vitamin C.
Choose tomatoes that have an earthy smell and
are heavy for their size. Never store tomatoes in
the fridge as they’ll lose flavour and turn mushy.
“The premium growing conditions here in the
Whitsunday region produce tomatoes full of
colour and flavour. We love them as a snack
on a cracker with cheese and cracked pepper.”
From sandwiches and salads to soups and
sauces, tomatoes are a culinary hero. Their
flavour is well enhanced by herbs, especially
mint, oregano, basil and parsley. Stack sliced
tomato and bocconcini and top with chopped
fresh basil and a drizzle of extra virgin olive oil.
Once known as “tree tomatoes” tamarillos have
travelled far and wide from their Latin American
roots. Tamarillos are oval-shaped with a glossy
red or golden skin. They’re packages of good
health, with a 60g tamarillo providing fibre,
vitamins A and E and a good source of immuneboosting vitamin C. Tamarillos are a fruit, just like
their tomato relatives, and can be eaten raw or
cooked in both sweet and savoury dishes. Enjoy
their tart, tangy flavour by simply cutting them in
half and scooping out the flesh. Choose fruit that
are fully coloured. They should be slightly soft to
the touch with a loosened stalk. Refrigerate for
up to two weeks and peel them before use.
“Our tamarillos grow among the tall karri
forests in Pemberton, WA. We hand pick the
hanging fruit on misty winter mornings and
enjoy them blended into delicious smoothies.”
Tamarillos work well with cheese and in jams,
chutneys and relishes. Use them in sandwiches,
salads, pies, tarts, muffins – and even on pizza!
For a sauce for pork and poultry, puree sautéed
tamarillo and onion with brown sugar, nutmeg,
cinnamon, and a splash of malt vinegar.
Asparagus, broccoli, carrots, garlic, silverbeet,
mushrooms, mandarins, grapefruit and lemons.
17
serve
Zucchini, sweet per$3.15
potato & ricotta lasagne
• SERVES 8 • PREP 30 MINS • COOKING 40 MINS
1 Preheat oven to 200°C or 180°C fan. Line
a baking tray with baking paper. Lay sweet
potato in a single layer on prepared tray.
Drizzle with oil. Season. Bake for 20 mins
or until tender.
2 Meanwhile, use a vegetable peeler to cut
the zucchini into ribbons. Place in a heatproof
bowl. Cover with boiling water and stand for
2 mins. Refresh under cold water. Drain.
3 Melt butter in a saucepan over medium
heat. Stir in flour for 1 min. Remove from
heat. Whisk in milk and ricotta. Stir over
medium heat for 2-3 mins or until thick.
Remove from heat. Stir in lemon zest and
1 cup mozzarella until smooth.
4 Spread ½ cup of sauce over the base of
a 1.5L baking dish. Cover with lasagne sheets.
Top with a layer of sweet potato, zucchini and
1½ cups of sauce. Continue layering with
remaining lasagne sheets, sweet potato,
zucchini and another 1½ cups of sauce,
finishing with lasagne sheets. Spread over
remaining sauce and top with remaining
mozzarella. Bake for 15-20 mins or until
golden. Serve with salad leaves.
Per serve • 2130kJ (509 Cals) • 21.9g protein
• 24.2g fat (13.8g sat fat) • 49.5g carbs (13.3g sugars)
• 4.1g fibre • 297mg sodium
Zucchini & walnut cake
Another recipe idea…
Haloumi & zucchini salad
Heat 1 tbsp olive oil in a frying pan over high
heat. Dust 180g sliced haloumi in plain flour
and shake off excess. Cook for 1 min each side
until crisp and golden. Drain on paper towel.
Add 2 sliced zucchini and 2 sliced garlic cloves.
Cook for 1-2 mins or until tender. Remove from
heat. Add juice of 1 lemon and 1 tbsp chopped
parsley. Swirl to combine. Top haloumi with
zucchini mixture and drizzle with pan juices.
$1.15
per serve
18
2 cups plain flour
1 tsp baking powder
1 tsp Coles Brand Ground Cinnamon
½ tsp bi-carb soda
1½ cups caster sugar
100g pkt golden walnuts
2½ cups grated zucchini
½ cup coconut flakes
3 Coles Brand Free Range Eggs
¾ cup vegetable oil
CREAM CHEESE FROSTING
250g cream cheese, at room temperature
¾ cup Coles Brand Soft Icing Mixture, sifted
1 tbsp lemon juice
and bi-carb soda into a large bowl. Stir in
the sugar, walnuts, zucchini and coconut.
Whisk the eggs and vegetable oil in
a separate bowl. Add to the flour mixture
and fold until just combined.
3 Divide the batter between pans. Bake for
45-50 mins or until a skewer inserted into the
centre comes out clean. Cool on wire racks.
4 To make the cream cheese frosting, use
an electric mixer to beat the cream cheese,
icing mixture and lemon juice in a bowl until
smooth. Spread half the frosting over the
top of 1 cake. Place second cake on top and
spread with remaining frosting.
1 Preheat oven to 180°C or 160°C fan. Grease
and line two 20cm round cake pans.
2 Sift the flour, baking powder, cinnamon
Recipes & food preparation Mandy Sinclair Styling Jane Collins Photos David Hahn To find your nearest in-store bakery go to coles.com.au
2 (700g) medium sweet potatoes, peeled,
cut lengthways into 1cm-thick slices
1 tbsp olive oil
4 medium zucchini, trimmed
60g butter
¹/³ cup plain flour
2 cups milk
500g ctn smooth ricotta
Finely grated zest of 1 lemon
2 cups Coles Brand Australian
Shredded Mozzarella
375g Coles Brand Fresh Lasagne Sheets
Mixed salad leaves, to serve
IN SEASON
Roasted garlic & tomato soup
$2.65
per serve
• SERVES 6 • PREP 20 MINS + 15 MINS STANDING • COOKING 15 MINS
1.2kg field tomatoes, quartered
2 tbsp olive oil, plus extra to serve
1 tbsp Coles Brand Red Wine Vinegar
¼ cup tarragon sprigs, plus extra leaves
to serve (optional)
1 whole garlic bulb
1L chicken stock
12 thin slices Coles Bakery Rustic Baguette
150g Coles Brand Basil Pesto
½ cup shaved parmesan
1 Preheat oven to 180°C or 160°C fan. Place
tomato in a small roasting pan. Drizzle over
vinegar and 1 tbsp oil. Season. Top with
tarragon. Place garlic bulb in 1 corner of pan.
Bake for 30 mins or until garlic is soft.
2 Remove garlic from pan and cool slightly.
Transfer tomato and juices to a large saucepan.
Squeeze garlic from skins into the saucepan.
Add stock. Bring to the boil. Reduce heat and
simmer for 15 mins. Blend with a stick blender
until smooth. Season.
3 Meanwhile, place the baguette on a baking
tray. Drizzle over the remaining oil and bake for
5 mins or until lightly toasted. Spread the pesto
over the hot toasts and top with the parmesan.
4 Ladle the soup into bowls. Top with extra oil
and tarragon. Season with pepper. Serve with
the toasts.
Per serve • 1437kJ (343 Cals) • 9.3g protein • 22.9g fat (4.5g sat
fat) • 22.5g carbs (5.6g sugars) • 5.6g fibre • 1297mg sodium
Another recipe idea...
Easy tomato passata
Heat 1 tbsp olive oil in a saucepan
over medium heat. Cook 1 chopped
onion for 5 mins or until soft. Add 1kg
chopped tomatoes and ½ cup of torn
basil. Season. Cover and simmer for
20 mins or until tomato collapses.
Blend if desired. Store in an airtight
container in the fridge for up to 5 days
or freeze for up to 3 months. Use as
a pasta or pizza sauce.
Sticky chilli prawn
& tamarillo stir-fry
$7.45
per serve
1kg Australian raw prawns, peeled,
deveined, tails intact
1 lime, rind finely grated, juiced
½ tsp Chinese five spice powder
2 tbsp Coles Brand Blended Vegetable Oil
1 tbsp grated ginger
2 garlic cloves, crushed
2 tbsp sweet chilli sauce
2 tbsp fish sauce
15g palm sugar, grated
4 tamarillos, cut into wedges
½ cup coriander leaves
¼ cup peanuts
265g Coles Brand Long Grain Rice,
steamed, to serve
1 Toss the prawns with the lime zest,
Chinese five spice and 1 tbsp oil in a bowl.
Heat a wok or large frying pan over high
heat. Cook the prawns for 2-3 mins or until
opaque. Transfer to a plate.
2 Heat remaining oil in the pan over high
heat. Cook the ginger and garlic for 30 secs
or until fragrant. Return prawns to pan.
Combine the sweet chilli sauce, fish sauce,
lime juice and palm sugar in a bowl. Add to
the prawns and stir for 1 min or until the
prawns are sticky and well coated. Add
tamarillos and gently stir to combine.
3 Remove from heat. Stir in coriander and
peanuts. Serve with steamed rice.
• 15.2g fat (2.2g sat fat) • 66.7g carbs
(12.5g sugars) • 6.8g fibre • 1473mg sodium
Star-anise poached tamarillos
with waffles & mascarpone
$4.70
per serve
• SERVES 6 • PREP 20 MINS + 15 MINS STANDING • COOKING 15 MINS
6 tamarillos, halved lengthways
6 fresh or frozen waffles, to serve
½ tsp Coles Brand Ground Cinnamon
1 tbsp Coles Brand Caster Sugar
200g mascarpone
POACHING SYRUP
1 cup dessert wine
1 cup water
½ cup Coles Brand Caster Sugar
2 star anise
1 cinnamon stick (optional)
1 To make the poaching syrup,
stir the wine, water, sugar, star anise
and cinnamon stick in a saucepan
over low heat until the sugar
dissolves. Increase heat and simmer
20
for 10 mins or until syrupy. Remove
from heat. Add the tamarillos and
set aside, covered, for 15 mins or
until tamarillos soften slightly.
2 Meanwhile, toast the waffles
lightly following packet directions.
3 Place a waffle on each plate.
Combine the cinnamon and sugar
in a small bowl. Sprinkle evenly over
the waffles. Divide the mascarpone
and poached tamarillos among the
waffles. Drizzle over a little of the
poaching syrup.
NEW THIS MONTH FROM COLES
Stock your freezer
with exciting
NEW berries
& desserts
from Coles Brand
ALSO
INSIDE:
✔ New Coles Brand
mini frozen desserts,
perfect for entertaining
✔ So easy Berry
smoothie recipe
Make this
divine baked
cheesecake
using Coles Brand
Australian-grown frozen
blueberries
See page 23 for our
Australian blueberry
& lemon baked
cheesecake recipe
Coles Brand Mini
Cream Puffs
Sweet entertainers
Fill your party table with these perfectly
convenient and delicious treats from the freezer
Introducing the new Coles Brand frozen mini
dessert range. These lovely little bite-sized treats
are so convenient! Just thaw as many as you need
in the fridge or at room temperature. Before you
know it you’ll have a whole range of after-dinner
treats to hand around to guests − or a little special
indulgence whenever you fancy. Have
dessert on the table in no time.*
Coles Brand Mini
Vanilla Slices
Coles Brand Mini
Brownie Bites
Bite-sized delights
made with real milk
chocolate. Ready to
eat in 40 minutes.
Coles Brand Mini Jam Donuts
Mini donuts filled with raspberry
jam and sprinkled with sugar.
Ready in 30 seconds from
the microwave.
Coles Brand Mini Eclairs
22
Belgian milk chocolate-dipped
eclairs with a fresh cream
filling. Ready in 15 minutes.
Australian blueberry &
lemon baked cheesecake
200g Scotch Finger biscuits
80g butter, melted
375g cream cheese, softened
¾ cup caster sugar
300ml cream
1 tsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
3 eggs
1½ cups Coles Brand Australian Fresh
Frozen Blueberries
icing sugar, to dust
fresh blueberries to decorate (optional)
1 Preheat oven to 170C (150C fan). Spray
side and base of 22cm springform pan with
oil. Line base with baking paper.
2 In a food processor, process
biscuits until they resemble fine
bread crumbs. Add butter and
pulse until mixture comes
together. Press crumb mixture
into base of pan. Refrigerate.
3 Wipe processor clean and add
cream cheese, sugar, half of the
cream, zest, juice and vanilla.
Process until smooth and creamy.
INDULGENCE FOR ONE
Satisfy your sweet tooth with your
own serve of Coles Brand Chocolate
Mousse in a little pot from the freezer
– triple layered chocolate mousse
with chocolate pieces and chocolate
sponge. Or invite another chocolate
lover to share the two-pack. Ready to
enjoy in 30 minutes.
Add eggs, one at a time, and
process in short bursts. Pour into
pan, scatter over blueberries and
stir gently to distribute evenly.
4 Bake for 1 hour; the cheesecake
should still be slightly wobbly in
the centre. Cool completely in
oven. Refrigerate overnight.
5 Dust cheesecake with icing sugar
and serve with remaining cream,
whipped, and fresh blueberries.
OH LA LA!
These French-style Coles Mini
Cheesecakes look gorgeous on a
platter. Perfectly petite, these frozen
desserts are made with Australian
cheese and cream, and have a
strawberry topping. And they are
ready to eat in 10 minutes.
Berry smoothie
• Serves 2 • Prep 5 mins
* Products may not be available in all stores.
2 cups Coles Brand Frozen Three Berry Mix
1 cup Coles Brand Lite Milk
170g Coles Simply Less Raspberry Yoghurt
Coles Brand Honey, to taste
2 tbsp Coles Brand LSA Meal (linseed,
sunflower, almond meal) (optional)
1 Blend berries,
milk and yoghurt
in a blender until
smooth.
2 Add honey to
taste and LSA, if
using, and blend
to combine.
3 Pour into glasses
to serve.
CREAMY CLASSICS
Coles Mini Vanilla Slices are a delicious
take on the classic bakery favourite.
You can keep them on hand in the
freezer to have that puff pastry,
creamy vanilla filling and smooth icing
topping ready to eat in 40 minutes.
23
Australian blueberries
stand out from the rest
for their lovely juicy
flavour, so it makes
sense to choose plump
and tasty Australiangrown Coles Brand
Australian Fresh
Frozen Blueberries
every time. An
Australian-owned company established over 40 years ago freezes
and packs the blueberries with utmost care to ensure they reach
Coles stores in the best possible condition. With a new convenient
resealable pouch, new Coles Brand Australian Fresh Frozen
Blueberries are an essential item for every freezer. So versatile
and delicious, eat them with yoghurt for breakfast, or ice-cream
for dessert, or cook up a crumble, whiz up a
smoothie or make a cheesecake. They are a
guilt-free treat the whole family will love and
because they’re frozen, you can enjoy them fresh
and plump any time of the year.
Australian farms such as Tumba Farm
help to supply the fruit in our Coles Brand range.
24
Desserts that delight
The new Coles Brand range of delicious family-sized frozen
cheesecakes, tart and cakes will make dessert the easiest and yummiest
ever. All our frozen cheesecakes are Australian made and serve six.
The Coles Brand Lemon Curd Cheesecake has a smooth and tangy
lemon curd topping on a biscuit base. Ready to eat in 30 minutes. You will
also want to try the irresistible new Coles Brand Cookies & Cream
Cheesecake or Vanilla Layer Cake for a tasty end to any meal.
Stick it to ’em!
Coles Brand Pineapple
Sticks are 100% natural
pineapple, cut into an easy-toeat spiral on a convenient stick.
Individually wrapped, they are
ready to eat as a healthy treat
straight from the freezer or
thawed. Great snack for the
kids’ lunch box or surprise your
guests at your next barbecue
and serve them grilled with a
sweet dipping sauce. Head into
Coles to see the full new range
of Coles Brand frozen fruit.
Grilled Pine
Lime Sticks
• Serves 4
4 Coles Brand frozen
Pineapple Sticks
½ cup light coconut cream
2 drops rum essence (optional)
1 lime, zest finely grated
2 tbsp sugar
6 mint leaves, finely sliced
1 On a grill plate or barbecue
on high heat, grill pineapple on
both sides until golden-brown.
2 In a small bowl, combine
coconut cream, rum essence,
lime zest and sugar. Stir until
sugar is dissolved.
3 To serve, spoon dressing over
pineapple and garnish with mint.
* Products may not be available in all stores.
Beautiful
Aussie
blueberries
WIN!
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PLUS ANOTHER 2,500 PRIZES WITH
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39
40
how to
1
Check the chicken breast fillets are a similar
weight so they cook evenly – average 200g
fillets need a total cooking time of 15 mins.
2
Preheat oven to 200°C or 180°C fan. Rub
chicken with olive oil and season. Heat
a heavy-based frying pan over high heat.
3
Cook the chicken top-side down for 3 mins
or until golden, then turn and cook for
1-2 min. Transfer to a lined baking tray.
step-by-step guide
Pan-fried
chicken
Words Mandy Sinclair Styling Jane Collins Photos Rob Shaw & Getty Images
Chicken breast is Australia’s favourite cut
of meat, but it’s also one of the easiest to
overcook. For moist and tender results
every time, follow this easy guide.
Try this ...
To make salsa verde, process 1 cup dill
sprigs, 1 cup parsley leaves, ½ cup mint
leaves, 2 tbsp capers and 1 chopped
garlic clove in a food processor until
finely chopped.
Add ¼ cup extra
virgin olive oil and
2 tbsp lemon juice
and process until
combined. Store
leftover salsa
verde in an airtight
container in the
fridge for 2-3 days.
4
Bake for 10-12 mins or until cooked. To test,
press the thickest part with your finger
− it should be firm with just a little give.
5
Cover the chicken loosely with foil and
set aside for 5 mins to rest. Thickly slice
and serve with mash and salsa verde (right).
Notes • To cook more than 4 fillets at a time, fry
in batches. • If using a meat thermometer to
test the chicken, it should reach 75°C for 2 mins.
27
mince
all-stars
Beef mince is a winner all over the world because
it's great value, easy to eat and packed with flavour.
Enjoy these freeze-ahead family favourites.
What to buy
All Coles beef mince is
made with 100 per cent
fresh Australian beef
with no added hormones.
Here’s a quick guide to
the different types.
3 star mince contains no
more than 17 per cent fat.
Use it in rich meat sauces.
4 star is lean mince with no
more than 10 per cent fat. It’s
ideal for meat-based fillings.
5 star is extra lean mince
with 5 per cent fat or less.
Try it in burgers, meatballs
and stir-fries.
Italian beef, spinach & ricotta cannelloni
$3.05
per serve
• servES 12 • PREP 30 MINS • COOKING 1hr 10 mins
60g Coles Brand Butter
¹/³ cup Coles Brand Plain Flour
2 cups milk
500g frozen chopped spinach, thawed
1kg Coles 3 Star Beef Mince
500g fresh ricotta, from the deli
1 cup shredded parmesan
400g instant dried cannelloni
1L (4 cups) tomato passata
3 cups grated pizza cheese
baby rocket leaves, to serve
28
1 Preheat oven to 200°C or 180°C fan. Grease
two 26cm square ovenproof dishes.
2 Melt butter in a saucepan over low heat. Add
flour. Cook, stirring, for 2 mins. Gradually whisk
in milk until smooth. Increase heat to medium.
Cook, stirring, for 5 mins or until sauce boils and
thickens. Remove from heat and season to taste.
3 Squeeze excess moisture from the spinach.
Place in a large bowl with the mince, ricotta
and parmesan. Season and mix to combine.
Fill cannelloni tubes with beef mixture.
4 Divide white sauce between dishes. Spread
over base. Arrange cannelloni tubes in a single
layer. Spoon over passata. Top with cheese.
(To freeze one dish for another meal, see Note).
5 Cover with foil and bake for 1 hr or until
pasta is tender and cheese is golden. Serve
with rocket leaves.
Recipes & food preparation Lucy Nunes Styling Jane Hann Photos Louise Lister
Note To freeze for
up to 1 month, cover
the dish with plastic
wrap and foil. Thaw
in fridge overnight
before baking.
mince ma k eover
Aussie beef, pepper & mushroom pie
• SERVES 4 • PREP 15 MINS • COOKING 1hr
1 tbsp olive oil
400g cup mushrooms, coarsely chopped
1 onion, finely chopped
500g Coles 4 Star Beef Mince
2 tbsp cornflour
1¼ cups beef stock
2 tbsp tomato paste
2 tsp freshly ground black pepper
1 sheet frozen Coles Brand Puff Pastry
2 tsp milk
mashed potatoes, to serve
mixed salad leaves (optional), to serve
$4.65
per serve
1 Preheat oven to 200°C or 180°C fan.
2 Heat half the oil in a large saucepan over
high heat. Cook mushrooms, stirring, for
6 mins or until browned. Transfer to a plate.
3 Heat remaining oil in the pan over mediumhigh heat. Cook the onion, stirring, for 5 mins
or until softened. Increase heat to high. Cook
mince, stirring with wooden spoon to break
up any lumps, for 4 mins or until browned.
4 Whisk the cornflour and ¼ cup of stock in
a large jug until smooth. Whisk in remaining
stock and tomato paste until smooth. Add the
mushrooms, stock mixture and pepper to the
pan. Bring to the boil. Simmer, uncovered,
for 3 mins or until thickened.
5 Fill a 18cm (base measurement) pie dish
with mince mixture. Top with puff pastry,
pressing edges to seal. Trim excess and use
to make decorations. Brush top with milk. Cut
a hole in top of pie to allow steam to escape.
Bake for 40 mins or until pastry is golden and
puffed. Serve with mash and salad leaves.
• 6g fibre • 647mg sodium
Note To freeze the uncooked pie,
cool the filling before topping with
pastry. Wrap in foil then plastic wrap
and freeze for up to 3 months. Bake
from frozen until puffed and golden
and the filling is heated through.
Chinese beef per$3.65
serve
dumpling soup
• MakES 48 dumplings • SERVES 4
• PREP 30 MINS • COOKING 20 mins
2 cups beef consommé
3 fresh lime leaves (optional - see Notes)
1.5L water
1 bunch choy sum, trimmed, chopped
2 spring onions, thinly sliced diagonally
1 cup bean sprouts
1 long red chilli, finely chopped
mint leaves, extra, to serve
coriander sprigs, extra, to serve
dumplings
2 tbsp grated fresh ginger
2 tbsp chopped coriander
2 tbsp chopped mint
¼ cup soy sauce
48 wonton wrappers (see Notes)
1 To make the dumplings, combine the
mince, ginger, garlic, coriander, mint
and 2 tbsp soy sauce in a large bowl.
Place 1 wrapper on a clean board. Drop
1 heaped tsp of mince mixture in the
centre of the wrapper. Brush edges with
water and pinch together to seal. Repeat
with remaining wrappers and mince
mixture. Freeze half the dumplings
for another meal (see Notes).
2 Combine the consommé, lime leaves
and water in a large saucepan. Bring to
the boil. Simmer for 15 mins to infuse.
Discard lime leaves.
3 Bring broth to the boil. Add remaining
dumplings and simmer for 5 mins or
until dumplings are cooked through.
Stir in remaining soy sauce.
4 Divide choy sum and onion among
bowls. Ladle over broth and dumplings.
Top with bean sprouts, chilli and extra
coriander and mint.
Notes • Lime leaves not available at all stores.
• Freeze uncooked dumplings on a lined
baking tray then transfer to sealable plastic
bags and store in the freezer for up to 1 month.
Cook from frozen (they will take a little longer).
• Can't find wonton wrappers? Heat the soup
until almost simmering, then drop firmly packed
teaspoonfuls of mince mixture and cook for
3-4 mins (don't let the broth boil). Serve with egg
noodles, prepared following packet directions.
Note Don’t have a microwave?
Boil whole oranges in a partially
covered saucepan, topping up
with boiling water as needed, for
2 hrs. Drain and cool. Quarter,
then continue from step 2.
mince ma k eover
Empanadas (Argentinian beef turnovers)
$0.50
per empanada
• makes 32 • PREP 45 MINS + cooling • COOKING 50 MINS
400g desiree potatoes, peeled,
cut into 5mm pieces
1 tbsp olive oil
1 onion, finely chopped
1½ tsp smoked paprika
1½ tsp ground cumin
½ tsp Coles Brand Chilli Flakes Hot
1 cup beef stock
1 tbsp tomato paste
¹/³ cup sultanas
2 hard-boiled eggs, coarsely chopped
½ cup drained pitted green olives, chopped
8 sheets frozen Coles Brand Shortcrust Pastry
chilli sauce, to serve
heat. Cook onion and garlic, stirring, for 5 mins
or until onion softens. Increase heat to high.
Add mince and cook, stirring to break up any
lumps, for 3 mins or until browned. Stir in the
paprika, cumin and chilli. Cook until aromatic.
Add stock, tomato paste, potato and sultanas.
Simmer for 8 mins or until sauce thickens. Stir
in the egg and olives and season to taste. Cool.
2 large oven trays with baking paper.
4 Cut thirty-two 11.5cm discs from pastry.
Drop 2 tbsp of beef mixture in the centre of
each disc. Fold in half to enclose filling, pinching
the edges to seal. Place empanadas, seam-side
up, on the prepared trays. Bake for 30 mins or
until golden. Serve with chilli sauce.
1 Cook potato in a small saucepan of salted
boiling water for 3 mins or until just tender. Drain.
2 Heat oil in a large frying pan over medium
Per empanada • 1026kJ (244 Cals) • 6.5g protein
Note Freeze unbaked
empanadas on a lined
baking tray, then transfer
to a sealable plastic bag
and store in the freezer
for up to 1 month. Bake
from frozen (they will
take a little longer).
Trio of dips with flatbread
2 x 300g pkts Stone Fire Olive Oil Persian Bread, warmed
EGGPLANT DIP
2 medium eggplants
2 medium tomatoes
2 garlic cloves, chopped
1 tsp Coles Brand Ground Paprika
1 tbsp lemon juice
1 tsp honey
2 tbsp chopped coriander
BROAD BEAN DIP
500g frozen broad beans
1 garlic clove, chopped
¹/³ cup mint leaves
2 tbsp lemon juice
2 tsp finely grated lemon zest
OLIVE DIP
2 cups drained bottled pitted green olives
1 garlic clove, chopped
1 tsp crushed red chilli
2 tbsp lemon juice
½ cup flat-leaf parsley leaves
2 tbsp extra virgin olive oil
1 To make eggplant dip, preheat oven to 200°C or
180°C fan. Bake eggplants on a baking tray for 1 hr
or until soft. Halve lengthways and cool. Scoop the
flesh from the skin into a bowl, discarding excess
liquid. Meanwhile, score a cross in the base of each
tomato. Place in a heatproof bowl. Cover with boiling
water and stand for 2 mins. Drain and cool, then
peel. Halve crossways. Scoop out seeds and discard.
2 Place the eggplant and tomato in a food processor.
Add garlic, paprika, lemon juice, honey and coriander.
Puree until smooth. Season with salt to taste.
3 To make broad bean dip, cook the broad beans in
a large saucepan of boiling water for 3 mins. Drain
and cool. Slip broad beans from skins. Process broad
beans, garlic, mint leaves, lemon juice and zest in
a food processor until smooth. Season to taste.
4 To make the olive dip, process all the ingredients
in a food processor until almost smooth.
5 Place in bowls or on platters. Serve with flatbread.
Per serve • 1176kJ (280 Cals) • 10.3g protein • 15.9g fat (2.5g
sat fat) • 19.7g carbs (6.9g sugars) • 7.2 fibre • 868mg sodium
31
Recipes & food preparation Tracy Rutherford Styling Jane Collins Photos Rob Shaw
• SERVES 6 as an entrÉe • PREP 30 MINS • COOKING 1 HR 5 MINS
Middle Eastern beef sausage rolls
$0.75
per roll
• makes 18 • PREP 30 MINS • COOKING 50 MINS
Note To freeze the
unbaked rolls, cut through
the plastic sheet when
cutting the pastry into
rectangles and use the
plastic to protect each roll.
Freeze on a baking tray
lined with baking paper,
then transfer to sealable
plastic bags and store in the
freezer for up to 1 month.
Remove plastic from rolls
and bake from frozen until
cooked through – they will
take a little longer.
32
500g pumpkin, peeled, seeded, cut into 5mm slices
1 tsp olive oil
1½ tbsp Moroccan spice mix
½ cup fresh breadcrumbs
¼ cup Coles Brand Australian Tasty Cheddar
Shredded
¼ cup chopped flat-leaf parsley
2 eggs
3 sheets frozen Coles Brand Puff Pastry
1 tbsp pistachio dukkah
1 cup Coles Brand Greek-Style Yoghurt
1 tbsp lemon juice
1 garlic clove, crushed
1 tsp finely grated lemon zest
1 Preheat oven to 200°C or 180°C fan. Line 2 large
trays with baking paper. Combine the pumpkin
and oil in a large bowl. Arrange in a single layer
on 1 tray and bake for 20 mins or until tender.
Transfer to a board and cool. Coarsely chop.
2 Place the pumpkin, mince, Moroccan spice mix,
breadcrumbs, cheese, parsley and 1 egg in a
large bowl. Season and mix until well combined.
3 Halve each pastry sheet, then cut each half
into 3 rectangles. Place 2 tbsp of filling along
short side of 1 rectangle. Roll to enclose. Place,
seam-side down, on remaining tray. Repeat with
remaining pastry and filling to make 18 rolls.
(Alternatively, make long sausage rolls with
halved pastry sheets then cut into thirds).
4 Whisk the remaining egg in a small bowl with
a fork until smooth. Brush over the rolls and
sprinkle with dukkah. Bake for 30 mins or until
the pastry is golden and puffed and the filling
is cooked through.
5 Meanwhile, combine yoghurt, lemon juice and
garlic in a bowl. Season and top with lemon zest.
6 Serve rolls warm with the sauce.
Per roll • 876kJ (209 Cals) • 9.8g protein • 11.3g fat (5.0g sat
mince ma k eover
Pastitsio (Greek pasta pie)
$1.45
per serve
• serves 6 with extra mince filling to freeze (see notes) • PREP 30 MINS • COOKING 50 MINS
¼ cup olive oil
2 onions, finely chopped
2 carrots, finely chopped
1kg Coles 3 Star Beef Mince
3 x 400g cans diced tomatoes
1 tbsp dried oregano leaves
3 tsp Coles Brand Ground Cinnamon
3 tsp Coles Brand Ground Allspice
400g rigatoni
45g butter
¼ cup plain flour
1½ cups milk
pinch of ground nutmeg
1 egg yolk
1 cup shredded pizza cheese
1 Heat 1 tbsp of oil in a large saucepan over
medium heat. Cook the onion, carrot and garlic,
stirring, for 5 mins or until softened. Transfer to
a bowl. Heat 1 tbsp of remaining oil in the pan
over high heat . Cook mince, in 2 batches,
stirring to break up any lumps, for 5 mins or
until browned. Return onion mixture and beef
to pan. Stir in tomatoes, oregano, cinnamon and
allspice. Season. Reduce heat to low. Cover and
simmer for 10 mins. Transfer half the mince
mixture to a bowl to cool and freeze (see Notes).
2 Meanwhile, cook the rigatoni in a large
saucepan of salted boiling water following
packet directions. Drain and return to pan. Add
remaining oil. Season and toss to coat.
3 Melt butter in a saucepan over low heat. Add
flour and cook, stirring, for 2 mins. Gradually whisk
in milk until smooth. Increase heat to medium.
Cook, stirring, for 5 mins or until sauce boils and
thickens. Remove from heat. Add nutmeg and
season. Cool slightly, then whisk in egg yolk.
4 Preheat oven to 200ºC or 180°C fan. Spoon
half the remaining mince mixture into six
greased 1½-cup ovenproof dishes. Cover with
pasta and top with remaining mince mixture.
Spoon over the white sauce and sprinkle with
the cheese. Bake for 20-25 mins or until golden.
Stand for 5 mins before serving.
Per serve • 2809kJ (668 Cals) • 33g protein • 32.5g fat
(14.6g sat fat) • 59.4g carbs (8.2g sugars) • 4.9g fibre
• 325mg sodium
Notes • Freeze cooled mince
mixture in an airtight container
for up to 1 month. • For a twist,
make moussaka – just layer the
mince mixture with chargrilled
eggplant instead of pasta.
• Serve with a Greek-style salad.
Visit coles.com.au for more
great mince recipes.
shortcuts
sneaky
Shopping, cooking and dining is a little bit easier with these no-fuss favourites.
Pork with plum & ginger glaze
• SERVES 4 • PREP 5 MINS+ resting • COOKING 50 MINS
1.1kg Coles Butterfly Pork Plum & Ginger 850g pkt frozen Birds Eye Stir Fry Chinese
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sweet chilli sauce
¼ cup coriander sprigs
450g pkt Sun Rice Family White Rice, to serve
a baking tray with baking paper. Unwrap
34
$7.65
per serve
pork and place on tray. Bake for 45-50 mins
or until golden brown and caramelised. Cover
with foil and set aside for 5 mins to rest. Slice.
2 Meanwhile, heat a large frying pan over high
heat. Add the vegetables and cook, tossing, for
4-5 mins or until heated through. Add the soy
sauce, oyster sauce, sweet chilli sauce and
coriander sprigs. Stir until heated through.
3 Cook rice in microwave following packet
directions. Serve pork with vegetables and rice.
Per serve • 3757kJ (898 Cals) • 62g protein • 35.3g fat
(14.6g sat fat) • 75.9g carb (19.2g sugars) • 14.8g fibre
• 2069mg sodium
MUST HAVES Coles Butterfly Pork Plum &
Ginger, Birds Eye Stir Fry Chinese and Sun Rice
Family White Rice
q u ic k & eas y
Family spinach & bacon pie
• SERVES 8 • PREP 20 MINS • COOKING 1 hr
Cooking oil spray
1½ sheets frozen Coles Brand Puff Pastry
1 onion, chopped
4 rashers short cut bacon, from the deli, diced
250g Birds Eye Chopped Spinach, thawed and
drained well (see Note)
5 eggs
300ml cream
½ cup Coles Brand Australian Tasty Cheddar
Shredded
100g Coles Brand Australian Style Feta
Spinach and rocket leaves, to serve
Cherry tomatoes, to serve
Balsamic dressing, to serve
1 Preheat oven to 170°C or 150°C fan. Spray
a 20cm pie dish with oil. Join the pastry sheets
together. Ease into the dish and scrunch the
edges. Prick the base and sides and bake for
15 mins.
Note Make sure you
squeeze as much
liquid as possible
from the thawed
spinach before
adding it to the pastry
case – if it’s too moist,
the pie won’t set.
$2.80
per serve
2 Meanwhile, heat a frying pan over mediumhigh heat and spray with oil. Add onion and
cook for 2 mins or until softened. Add bacon
and cook for 2-3 mins or until golden brown.
3 Scatter onion mixture and spinach over the
pastry base. Combine eggs, cream, cheddar and
feta in a bowl. Season. Pour into pastry base.
Bake for 40-45 mins or until puffed and golden.
Serve with salad, tomatoes, and dressing.
• 35.6g fat (20.1g sat fat) • 19.5g carb (5.1g sugars)
MUST HAVES Coles Brand Puff Pastry, short
cut bacon and Birds Eye Chopped Spinach
Lamb roast & olive couscous
$4.95
per serve
• SERVES 6 • PREP 15 MINS • COOKING 1 hr
1.15kg Coles Made Easy Roast
Boneless Lamb Leg Roast with
Red Capsicum Relish (see Note)
1 ¾ cups hot water
1 cup Coles Brand Couscous
2 tbsps extra virgin olive oil
2 cobs fresh corn, kernels removed
½ cup pitted green olives, sliced
2 tbsps chopped basil
2 tbsps chopped flat-leaf parsley
3 spring onions, sliced
1 Preheat oven to 180°C or 160°C fan.
Roast lamb following packet directions.
2 Bring hot water to the boil in a medium
saucepan over high heat. Stir in couscous
and bring back to the boil. Set aside,
covered, for 5 mins or until the liquid
Beef stroganoff
$6.30
per serve
• SERVES 4 • PREP 10 MINS • COOKING 30 mins
2 tbsp olive oil
500g Coles Beef Stir Fry
1 onion, chopped
1 tsp minced garlic
3 tbsp McCormick Beef Stroganoff Recipe Base
1½ cups water
200g sliced mushrooms
400g can diced tomatoes
300g light sour cream
¼ cup chopped chives
600g pkt Coles Brand Mashed Potato, to serve
250g Coles Brand Frozen Australian Broccoli
Florets, cooked, to serve
1 Heat oil in a frying pan over medium high heat.
Add beef and cook, in 2 batches, for 3-4 mins.
Transfer to a plate. Add onion to pan. Cook for
3-4 mins or until softened. Add garlic and cook
for 30 secs. Combine recipe base and water in a
small jug. Return beef to pan with mushrooms
and recipe base mixture. Stir for 1 min.
2 Add tomatoes and simmer for 15 mins or until
beef is tender. Remove from heat and stir in the
sour cream. Sprinkle with chives and serve with
mash and broccoli.
MUST HAVES Coles Beef Stir Fry, McCormick
Beef Stroganoff Recipe Base and Coles Brand
Mashed Potato
36
is absorbed. Fluff with a fork, then stir
in the oil, corn, olives, basil, parsley and
spring onion. Season.
3 Slice lamb and serve with couscous
and red capsicum relish.
• 15.4g fat (4.1g sat fat) • 52.9g carb
MUST HAVES Coles Made Easy Roast
Boneless Lamb Leg Roast with Red
Capsicum Relish, Coles Brand Couscous
and fresh corn cobs
Note
Not available in all stores. If
unavailable, use a regular boneless lamb
leg roast and serve with tomato relish.
quick & easy
Portuguese chicken
$5.95
per serve
¼ cup Masterfoods Portuguese Chicken Seasoning
¼ cup plain flour
8 small Coles RSPCA Approved Chicken
Drumsticks (see Note)
Cooking oil spray
400g pkt Coles Made Easy Roast Pumpkin,
Carrot & Sweet Potato
450g pkt Sun Rice Family White Rice, to serve
400g can Coles Brand Red Kidney Beans,
rinsed and drained
½ cup coriander leaves, to serve
¼ cup sour cream, to serve
Lime cheeks, to serve
a baking dish with baking paper. Combine
seasoning and flour on a plate. Add the chicken
and roll to coat. Place in prepared dish. Spray
with oil. Bake for 45-50 mins or until tender.
2 Meanwhile, roast the vegetables following
packet directions.
3 Cook rice in microwave following packet
directions. Combine the rice, beans, coriander
and roasted vegetables in a large bowl. Season.
Serve with chicken, sour cream and lime cheeks.
Per serve • 2992kJ (715 Cals) • 48g protein
• 26.8g fat (8g sat fat) • 67.4g carb (7g sugars)
MUST HAVES Masterfoods Portuguese Chicken
Seasoning, Coles RSPCA Approved Chicken
Drumsticks and Coles Brand Red Kidney Beans
Recipes & styling Jane Collins Food preparation Tracy Rutherford Photos Dean Wilmot
Note
If you
prefer, use mixed
chicken pieces.
Crème brûlée cheesecake
$1.45
per serve
• SERVES 4 • PREP 15 MINS + 1½ HRS SETTING • COOKING 5 MINS
125g Arnott’s Ginger Nut biscuits, crushed
50g butter, melted
1 cup cream
1 cup full-cream milk
70g pkt Chefs Kitchen Crème Brulee Mix
½ cup Coles Brand Fresh Frozen Blueberries
1 banana, sliced
¼ cup flaked almonds, toasted
whisk constantly for 2 mins or until mixture
thickens slightly. Cool. Pour into the glasses
and chill for 1½ hrs or until set.
3 Top with berries, banana and almonds.
1 Process biscuits in a food processor until
coarse crumbs form. Add butter, and process
again in short bursts or until mixture comes
together. Spoon into four 1-cup glasses.
2 Heat cream and milk in a saucepan over
high heat until just boiling. Reduce heat to
medium-low. Add crème brulee mix and
MUST HAVES Arnott’s Ginger Nut biscuits,
Chefs Kitchen Creme Brulee Mix and bananas
37
10 30
MINUTES
MINUTES
PREPARATION
COOKING
4
SERVES
41
for under
Meals They’ll Love!
e
n
o
t
S
is
t
r
u
C
y
b
Curtis bakes a beautiful cake for
Father’s Day and creates tasty
family meals for under $10!
Mongolian beef with
Asian slaw
serves
4
prep
cook
10 mins
30
mins
TOTAL RECIPE COST: $9.92
when you buy all the ingredients from Coles.
Based on actual ingredient portions used. For
a full breakdown of recipe costs go to coles.com.au
Prices valid 14/8/13 – 20/8/13
1½ tbsp olive oil
300g red washed potatoes, each cut into
8 pieces
2 medium (200g) carrots, peeled and cut into
2cm pieces
8 cloves garlic, crushed (2 tbsp)
20g fresh ginger, peeled, finely grated (2 tbsp)
2 tbsp Coles Brand Italian Red Wine Vinegar
1½ cups Campbell’s Real Beef Stock
1½ tbsp packed Coles Brand Brown Sugar
2 tbsp Fountain Soy Sauce
2 cups (100g) finely shredded red cabbage
40
2 cups (100g) finely shredded green drumhead cabbage
½ cup fresh coriander leaves (from a bunch)
1 tbsp Classic Asian Rice Wine Vinegar
1 Heat a large non-stick frying pan over high
heat. Add 1 tbsp of oil. Pinch off large bite-size
pieces of the beef mince and add them to the
pan. Cook until the beef begins to form a dark
brown crust and the juices evaporate, about
5 mins. Using a slotted spoon, transfer beef
to a bowl. Pour off all but 1 tbsp of the fat.
2 Add potatoes and carrots to the pan and stir
to coat. Cook, stirring occasionally, for about
4 mins, or until golden brown, but still firm.
Add the garlic and ginger and cook for 1 min,
stirring constantly so they don’t burn. Return
beef to pan. Add the red wine vinegar and cook
for about 30 secs, or until vinegar evaporates.
3 Add the stock. Reduce heat to medium.
Cover and cook for 12 mins, or until potatoes
are just tender. Stir in sugar and soy sauce.
Cover and simmer until potatoes and carrots
are just tender but not mushy, about 3 mins.
Uncover and simmer for 2 mins, or until the
sauce reduces just enough to glaze the beef
and vegetables. Season with salt and pepper.
4 In a large bowl, toss cabbages, coriander, rice
vinegar, and remaining ½ tbsp of oil to coat.
Season to taste with salt and pepper.
5 Spoon beef mixture into four shallow bowls.
Mound the slaw alongside and serve.
MATT’S TOP picks
Wynns Coonawarra
Estate “The Siding”
Cabernet Sauvignon
Unmistakably Coonawarra,
this is pure and polished
cabernet at an attractive price.
Available at
Roasted chicken thighs with
vegetables & croutons
serves
4
prep
cook
15 mins
35
mins
½ cup water
¼ cup (25g) Coles Brand Australian Parmesan
Cheese Shredded
1 Preheat oven to 175°C or 155°C fan. Place bread
on a baking tray and bake for about 10 mins,
or until it becomes crisp and begins to colour.
Set aside to cool. Maintain oven temperature.
2 Meanwhile, in a large non-stick frying pan,
Prices valid 21/8/13 – 27/8/13
heat half the oil over medium-high heat.
Season the chicken with salt and pepper,
4 slices Coles Bakery Multigrain Sandwich
then place in the pan. Cook for 5 mins each
Bread, cut into 1.5cm cubes
side, or until golden brown. Transfer the
1 tbs extra virgin olive oil
chicken to a 33cm x 22cm x 5cm baking dish.
500g Coles RSPCA Approved Chicken Thigh Fillets 3 Return the pan to medium-high heat and
225g sweet potato, peeled, cut into 1.5cm dice
add remaining oil. Stir in sweet potato,
1 medium carrot (100g), peeled, cut into 1.5cm dice
carrot, turnip, celery, and onion. Cook for
1 small turnip (90g), peeled, cut into 1.5cm dice
about 5 mins, or until they begin to brown.
1 stick celery, thinly sliced
Remove from heat. Stir in parsley and thyme.
1 medium brown onion, roughly chopped
4 Fold the toasted bread into the vegetable
1 tbsp chopped fresh parsley
mixture, then fold in the stock and enough
1 tbsp fresh thyme leaves, chopped
water to moisten. Season to taste with salt
½ cup Coles Brand Real Chicken Stock
and pepper. Spoon the bread and vegetable
for under
mixture around the chicken. Sprinkle over the
parmesan and bake for 20 mins, or until
chicken is cooked through and the vegetables
are tender. Rest for 5 mins before serving.
Per serve • 1780kJ (423 Cals) • 35.2g protein • 17.1g fat
(4.9g sat fat) • 30.1g carbs (7.9g sugars) • 5.2g fibre
• 502mg sodium
MATT’S TOP picks
Penfolds Koonunga Hill
Chardonnay
Layered stone and citrus fruit
and beautifully knit oak make
this one of the best value
examples of its kind.
Available at
Penne with roasted butternut
pumpkin & sausage
serves
4
prep
cook
10 mins
20
mins
Prices valid 4/9/13 – 10/9/13
Rum sultana pound cake
with lime glaze
serves
12
prep
cook
cool
15 mins
65 mins
40
mins
Non-stick cooking spray
1 cup sultanas
½ cup plus 3 tsp golden or light rum (see Note)
1¹/³ cups plain flour
¼ tsp baking powder
170g unsalted butter, at room temperature
1¼ cups caster sugar
¾ tsp vanilla extract
½ tsp salt
3 large free-range eggs
¹/³ cup buttermilk
1¾ cups sifted pure icing sugar
5 tsp lime zest
7 tsp lime juice (see Note)
1 Position the rack in the centre of the oven and
preheat the oven to 175°C or 155°C fan. Spray
an 8 cup bundt pan with cooking spray.
2 Bring sultanas and ½ cup rum just to a simmer
in a saucepan over medium heat. Set aside,
stirring occasionally, until plump. Cool.
3 Whisk flour and baking powder in a medium
bowl to blend. In the bowl of an electric stand
mixer fitted with the paddle attachment on
medium speed, beat butter, caster sugar, vanilla,
and salt for 10 mins, or until light and fluffy.
Add eggs, one at a time, beating well after each
addition. Reduce speed to low. Add flour mixture
and buttermilk alternately in batches, beating
just until blended. Stir in sultana mixture.
4 Transfer to prepared pan. Bake for 1 hr or until
a toothpick inserted near the centre comes out
with moist crumbs attached. Cool on a rack for
10 mins. Invert onto a plate or platter and
remove the pan. Cool for about 30 mins.
5 In a medium bowl, whisk icing sugar, lime zest
and juice, and remaining 3 tsp rum to form
a smooth glaze. Spoon over the warm cake.
Serve warm or at room temperature.
Note For a non-alcoholic alternative, omit the
rum and soak the sultanas in ½ cup orange juice,
and increase the lime juice in the glaze to 2½ tbsp.
42
300g Coles Brand Penne Pasta
1 tbsp olive oil
500g butternut pumpkin, peeled, seeded,
cut into 1.5cm cubes
400g Coles Classic Pork Sausages, casings
removed
1 medium brown onion, thinly sliced
¼ punnet fresh sage leaves
²/³ cup Coles Brand Thickened Cream
20g Coles Brand Butter
50g loose rocket
25g grated parmesan, to serve
1 Add the pasta to a large pot of boiling salted
water over high heat and cook, stirring
occasionally, until al dente. Drain, reserving
about ¼ cup of the pasta water.
2 Meanwhile, heat a large non-stick frying pan
over high heat. Add the oil, then the pumpkin
and sausages. Cook, breaking up the sausage
into bite-size pieces, for 8 mins, or until the
sausage and pumpkin are beginning to brown.
Add the onion and sage and cook, stirring
often and adding more oil if necessary, for
3-5 mins, or until the onion softens.
3 Add the vinegar and cook for 30 secs, or until
it evaporates. Stir in the cream and butter.
Remove from heat. Season to taste with salt
and pepper. Add the cooked pasta and rocket
and toss to coat, adding enough of the
reserved pasta water to moisten as needed.
4 Divide among 4 plates. Serve with parmesan.
MATT’S TOP picks
Jacob’s Creek Semillon
Sauvignon Blanc
As great-value fruity dry whites
go, this – from the team at
Jacob’s Creek – effortlessly
ranks among the best.
Available at
for under
Braised beef with
chargrilled potato salad
serves
4
prep
cook
30 2hrs½
mins
Prices valid 11/9/13 – 17/9/13
500g Coles Gravy Beef, cut into 3cm cubes
1 tbsp olive oil
1 medium brown onion, cut into large dice
¼ punnet fresh thyme sprigs
1 cup Campbell’s Real Beef Stock
2 cups water
POTATO SALAD
480g brushed potatoes, washed
½ small shallot, finely chopped
4 tbsp extra virgin olive oil
40g loose rocket
1 medium carrot, peeled, shaved into ribbons
with vegetable peeler
½ small red onion, thinly sliced
1 Position an oven rack in the centre of the oven
and preheat the oven to 175°C or 155°C fan.
2 Season the beef with salt and pepper.
Heat a heavy medium casserole pan over
medium-high heat. Add the oil, then the
beef and cook, turning as needed, for about
10 mins, or until the beef is brown on all sides.
3 Add the onion, thyme, and garlic and cook,
stirring to scrape up the brown bits on the
base of the pan, for about 2 mins, or until the
onion is translucent. Reduce heat to medium,
add the vinegar and then the stock, stirring
to scrape up any remaining brown bits. Add
the water to just cover the beef. Cover the
pan and transfer it to the oven. Braise for
about 2 hrs, or until the beef is just tender.
4 Remove the pan from the oven and place it
over medium-low heat on the stove. Simmer
gently, uncovered, for about 15 mins, or until
the sauce has reduced to about one-quarter
of its original volume. Remove the thyme
stems. Season to taste with salt and pepper.
5 Meanwhile, to make the potato salad, place
potatoes in a medium saucepan and add
enough water to cover. Add salt, and bring
the water to the boil over medium-high
heat. Reduce the heat to medium-low and
simmer for about 5-7 mins, or until a knife
inserted into a potato slides in easily but
still has some resistance in the centre.
Drain, then place the potatoes on a plate
for 10 mins, or until cool enough to handle.
6 While potatoes are cooling, in a medium
bowl, whisk the shallot and vinegar to blend.
Slowly add 3 tbsp of the oil whilst whisking to
blend. Season to taste with salt and pepper.
7 Preheat a chargrill pan over medium-low
heat or an outdoor barbecue to medium.
Quarter the potatoes, then place in a large
bowl and toss to coat with remaining 1 tbsp
of oil. Season with salt and pepper. Cook
potatoes on grill, turning as needed, until
lightly charred and tender, about 10 mins.
Transfer to a large bowl.
8 To serve, toss the potatoes, rocket, carrot,
and onion with enough vinaigrette to coat.
Season with salt and pepper. Spoon the
beef onto 4 plates, then mound the potato
salad alongside and serve.
MATT’S TOP picks
The LAB Red
As Portugal continues its rapid
rise toward wine-producing
greatness, this soft and juicy
everyday red is a cracking
illustration of the new breed.
Available at
43
IT TAKES A GOOD EGG TO
HELP AUSTRALIA GROW
COLES BRAND EGGS HAVE BEEN PROUDLY AWARDED A GOOD EGG
AWARD FROM THE RSPCA. ALL COLES BRAND EGGS ARE NOW 100%
CAGE FREE, WHICH MEANS THAT 350,000 HENS WILL NOW NEVER BE CAGED.
42
wine chat
with Matt
Award-winning wine author
Matt Skinner puts New Zealand
pinot on his Dad’s day wish list,
plus more great buys to try.
H
appy Father’s Day. It’s
the day when dads right
around the country are
celebrated, and a day when
breakfast and a newspaper in
bed should be standard practice.
It’s also a day when many of
us probably feel more than just
a little bit guilty for everything
that we put our dads through
over years gone by. For every
gruelling parent-teacher interview
they endured, for the never-ending
trail of mess we left for them to
clean up, for thanklessly sponging
their hard-earned cash, for
communicating with them in
‘grunts’, and for more than their
fair share of sleepless nights. For
those of us who are parents, I’m
sure karma will have its way!
I have no idea what’s in store
for me this Father’s Day. What I do
know is that if it involves spending
the day with my family and revolves
around eating and drinking, then
I’ll be a happy man indeed.
I’ve got my fingers crossed for
roast chicken and pinot noir. If it
happens to be Chalkboard Central
Otago Pinot Noir 2012 – the latest
instalment from the talented
team at Peregrine Wines and the
best Chalkboard Pinot to date
– even better! This is a delicious
entry-level pinot, where smells of
sour cherry and Middle Eastern
spice make way for a soft and
delicate mouthful of wine.
And finally, if my football team
wins, well that will be the icing
on the cake! I hope that you have
a great day also.
“If my Father’s Day revolves
around eating and drinking,
then I’ll be a happy man indeed.”
MATT’S TOP picks
Rapaura Springs
Sauvignon Blanc
Clean, crisp, fruity
and dry, this delicious
multi-award-winning
sauvignon is from the
stony soils of Rapaura
– home to many of
Marlborough’s finest
wines. Perfect Sunday
afternoon drinking! $$$
Yellowglen Vintage
Pinot Noir Chardonnay
Australia’s best value
bubbles, this has
incredible freshness of
stone and citrus fruits
coupled with a hint of
spice, all supported
beautifully with fine
bubbles and a clean
dry finish. $$$
All wines featured are available from Liquorland.
price guide: $ $10 and under $$ $15 and under $$$ $20 and under $$$$ $30 and under $$$$$ over $30
45
SHOPPING
This month we love
Rely on Coles for fabulous new products and well-loved favourites.
spice up your loaf
family favourites
handy solution
SWEET NEWS in store
olives on the go
World of flavours
Life’s messiest moments seem to happen
when you haven’t got a hand to spare. New
Handee Towel in a Box offers one-handed
dispensing with ultra-absorbent paper
towel and bench-worthy designs. Plus, the
box is spill-resistant so no need to worry!
New-look CSR Icing Sugars are delightfully
gluten free. CSR Soft Icing Mixture creates
velvety smooth buttercreams, fondants and
soft-flowing icings. Use CSR Pure Icing Sugar
where a hard set is required, such as royal
icing, decorative features and crispy glazes.
Perfect for snacking and picnics, Always
Fresh Ready to Serve pouch olives are
conveniently pitted and packed with only
a little oil. Choose from Kalamata, Green
or Mixed Olives – you’ll find them in the
aisle next to olives and antipasto in jars.
Set your dishes free with New SAXA
Flavoured Salts of the World grinders. Use
Blue Persian to season recipes rich in flavour;
grind Black Cyprus over fish and chips; try
Smoked Cyprus on your favourite pasta;
and pair Pink Himalayan with lamb chops.
chocolate creation
make a change
pineapple pops
Baking is easy and the options are
endless with Coles CREATE & BAKE.
Whip up a Chocolate Berry Layer Cake
with Coles CREATE & BAKE Chocolate
Cake Mix, Chocolate Icing Mix and
Raspberry Fruit Sauce.
46
McCormick Recipe Bases come in convenient
resealable canisters so you decide how much
to make. With recipes everyone loves – Honey
Mustard Chicken, Beef Stroganoff, Curried
Sausages and Beef Chow Mein – they have no
artificial colours, added preservatives or MSG.
Lower your cholesterol with a healthy
lifestyle and Flora pro-activ. Just 25g or
1 rounded tablespoon of Flora pro-activ
every day can significantly lower your
cholesterol. Order your FREE Starter Kit
today at www.floraproactiv.com.au
Perfect for lunch boxes, new Coles Brand
Frozen Pineapple Sticks are individually
wrapped and 100 per cent natural – nothing
added! A fun way to get the whole family
eating fruit, they’re Heart Foundation Tick
approved and exclusive to Coles.
Some products are not available in all stores.
What makes the perfect spiced fruit loaf? We
think it’s a soft texture, a generous blend of
currants and mixed spice and a light brown
crust. Use Lighthouse Spiced Fruit Bread Mix
to make this delicious family favourite at
home – it can be baked as a loaf or as buns.
Brought to you by
&
SPEND $5 ON CADBURY PRODUCTS TO
YOUR CHANCE TO PLAY WITH YOUR MATES
WIN
AGAINST 10 AFL HEROES ON YOUR HOME GROUND
visit cadbury.com.au for more details
Retain purchase receipts for entry verification. Starts 1/8/13 00:00:01 AEST; closes 29/9/13 12 noon AEST. Entry open to Australian residents ≥15yo. Entrants <18 yo need parent / guardian consent to enter. To
enter, purchase ≥$5 worth of Cadbury branded products (inc Pascall and The Natural Confectionery Company) in 1 transaction from any Coles, BI-LO Supermarket or Coles Express (Qualifying Purchase) then
complete and submit the online entry form via www.cadbury.com.au. Multiple entries allowed, 1 entry per Qualifying Purchase. Draw: 01/10/13 at 1pm at Ogilvy Action L22, 385 Bourke St Melbourne 3004. Prizes:
1 x Cadbury Super Team (10 AFL players) visit, clinic, game and Community Fun Day, valued at up to $301,000 (inc GST); 1 x visit from one Super Team player to a community football ground valued at up to
$5,000 (inc GST); 200 x prize packs (footy bag, AFL Guernsey, Sherrin footy and Cadbury confectionery) valued up to $194.90 (inc GST). 202 prizes. Total prize pool: up to $344,980 (inc GST). Winners notified
in writing and names of Major and Secondary prize winners published in The Australian 3/10/13. Full T&Cs: www.cadbury.com.au. Promoter: Kraft Foods Australia Pty Ltd, L6, South Wharf Tower 30 Convention
Centre Pl South Wharf 3006. All times AEST. Authorised under ACT TP/13/02055; VIC 13/1330; SA T13/1024 & NSW LTPS/13/04656.
43
g
n
i
z
a
m
A
avocados
The pleasure of an Aussie avocado isn’t new, but with your
support these green fruits are now giving even more, thanks
to Coles, their avocado growers and Make-A-Wish® Australia.
Really good guacamole
Halve and remove seeds from 2 medium
avocados. Scoop into a bowl and mash
with a fork. Finely chop ½ small red onion
and 1 seeded tomato. Add to the bowl with
2 tbsp chopped coriander and ½ tsp finely
chopped red chilli (optional). Drizzle over
2 tbsp lime juice. Stir until just combined.
Season with a little salt.
mar k et pic k
P
Avocado & prawn rice paper rolls
$2.05
erfectly ripe avocados are delicate things, but it takes
a tough farmer to grow them. “High temperatures damage
crops, and extreme weather events and drought are
constant worries,” says grower Alan Blight from Avowest orchard
and packhouse in Carabooda, just north of Perth, WA.
Avocados don’t ripen on the tree, so after harvesting when they
reach their full flavour and creaminess, they’re packed, gently
ripened and delivered to Coles. “We pick fresh fruit and aim to
have that fruit on the shelf as quickly as possible,” says Alan.
The orchard has 20 hectares of Hass avocado trees and from
August to October Avowest harvests and packs about 20 bins
worth – that’s 25,000 avocados – per day.
Good news because during the month of August Coles is donating
$100,000 from avocado sales to Make-A-Wish Australia to help grant
the wishes of children with life-threatening medical conditions,
including eight-year-old Shannon from Morley WA. In February,
Shannon’s wish to go the Gold Coast theme parks came true.
“It’s great to be giving something back,” Alan says. “With Coles,
I got to support the work that Make-A-Wish do and see the
enjoyment it brought to Shannon. He looked so happy on the
quad bike when he visited the orchard!”
The Hass is Australia’s favourite avocado, so how does Alan
enjoy his? “I cut mine in half and put a dollop of sweet chilli sauce
in the middle.” His advice for shoppers? “Choose Australian, and
if you love the taste, go back and buy another one!”
per roll
Recipes Tracy Rutherford Styling Jane Collins Photos Rob Shaw Food preparation Mandy Sinclair
• makes 12 • PREP 20 mins
2 ripe medium avocados
2 tbsp lemon juice
12 large (22cm) rice paper wrappers
24 coriander leaves
24 mint leaves
12 Australian cooked tiger prawns, peeled, halved lengthways
1 cup bean sprouts
1 cup shredded green oak lettuce
Dipping sauce
2 tbsp hoisin sauce
1 tbsp Coles Brand Crunchy Peanut Butter
2 tbsp water
1 small garlic clove, crushed
½ tsp finely chopped red chilli
2 tbsp chopped Coles Brand Unsalted Peanuts
1 Halve and remove the seed from 1 avocado, then peel and cut each
half lengthways into 6 slices. Place on a plate and drizzle over half
the lemon juice (this stops it turning brown). Repeat with remaining
avocado and lemon juice.
2 Fill a shallow dish with warm water. Dip 1 rice paper sheet in water,
then drain and place on a board. (It continues to soften on standing.)
3 Arrange 2 coriander leaves and 2 mint leaves in a line across the
lower third of wrapper. Place 1 prawn half across the herbs, then
1 avocado slice alongside. Place another prawn half on the avocado,
and place another avocado slice on the first prawn. Top with some
bean sprouts and shredded lettuce.
4 Fold base of the wrapper over filling, and fold in the sides. Roll up
to enclose. Place on a tray. Repeat with remaining wrappers and
fillings (to prevent sticking, keep the rolls slightly apart on the tray).
Serve with the dipping sauce.
5 To make the dipping sauce, use a fork to whisk the hoisin sauce and
peanut butter in a small bowl, then whisk in water. Stir in the garlic
and chilli. Place into a bowl and sprinkle with peanuts.
“It’s a great feeling to be
giving something back… I got
to support the work that
Make-A-Wish do and see
the enjoyment it brought
to Shannon.” Alan Blight
Alan and Shannon on
the quad bike at the
avocado orchard.
Per roll • 559kJ (134 Cals) • 5.9g protein • 8.3g fat (1.8g sat fat) • 8g carbs
49
Creamy avocado
& crab salad
$5.30
per serve
• serves 4 • PREP 20 mins
¹/³ cup Coles Brand Whole Egg Mayonnaise
1 tbsp lime juice
1 tbsp finely grated lime zest
good pinch of cayenne pepper,
plus extra to garnish
2 x 170g cans shredded crab meat, well drained
125g can Coles Brand Corn Kernels, drained
1 Lebanese cucumber, chopped
2 spring onions, pale section only, thinly sliced
2 ripe medium avocados
1 bunch coriander, sprigs picked
1 Combine the mayonnaise, lime juice, lime zest
and cayenne pepper in a large bowl.
2 Add the crab meat and stir until combined.
Mix in the corn, cucumber and onion.
3 Halve and remove the seed and skin from
each avocado. Use a small knife to cut the flesh
into 2cm pieces. Add to the bowl and mix gently
to combine. Season with salt.
4 Divide coriander among plates. Top with salad.
Sprinkle with a little extra cayenne pepper.
Avocado ice-cream
$1.35
per serve
• makes about 1L • serves 12 • PREP 15 mins + freezing
3 (about 750g) ripe avocados
2 tbsp lemon juice
395g can condensed milk
270ml can coconut milk
1 tsp vanilla extract
2 tbsp chopped pistachios
1 Halve and remove seeds from the avocados.
Scoop the flesh into a food processor. Add the
lemon juice and process until smooth. Add
the condensed milk, coconut milk and vanilla
extract, and process until combined.
2 Transfer to an airtight container. Cover tightly
and freeze, stirring occasionally so it freezes
evenly, for 3 hrs or until almost frozen.
3 Spoon into a clean food processor and
process until smooth. Return to the container
and cover. Freeze until firm. Set aside to soften
slightly before scooping into bowls. Serve
sprinkled with pistachios.
• 18.7g fat (9.2g sat fat) • 19.6g carbs (19g sugars)
50
Note
This recipe is
also suitable for
ice-cream makers.
New
Cookbook
only $11.95
lamb shoulder ragout with
wholemeal pappardelle
serves 4-6 prep 1 hour cook 2 hours 30 minutes
●
●
●
●
●
¼ cup (60ml) olive oil
1 celery stalk, finely chopped
1 carrot, peeled, finely chopped
½ brown onion, finely chopped
500g lamb shoulder, trimmed,
cut into 5cm pieces
● 3 garlic cloves, finely chopped
● 6 basil leaves, chopped
● 1 tablespoon oregano leaves
● 2 x 400g cans whole italian tomatoes
● 690g jar passata
● 1 tablespoon caster sugar
● shaved parmesan, to serve
● micro herbs, to serve
pasta
● 400g strong wholemeal flour
● 6 eggs, lightly whisked
Collect book 1
the ultimate
home cook
Become a
Masterchef
at home
get your copy at your local coles store
N Newsagent Logo
PMS Colours
Coated
Dark Green 349C
Green 355C
Orange 159C
Yellow 129C
Black
66
1 Heat olive oil in a large saucepan over medium
heat. Add celery, carrot and onion and cook,
stirring, for 5 minutes or until onion softens.
2 Season lamb and add to pan with garlic, basil
and oregano. Increase heat to high. Cook, turning
meat, for 12 minutes or until browned all over.
Add tomatoes and passata and stir to combine.
Bring to a simmer. Season and stir in sugar, then
reduce heat to low.
3 Cover and cook for 2 hours until meat is very
tender. Allow to cool slightly, then remove meat
from pan and shred with a fork. Return meat to
sauce and place over medium heat for a further
10 minutes or until sauce is thick and reduced.
4 For pasta, place flour in a large bowl and
make a slight well in centre. Add eggs into well
and stir in flour until a soft dough forms. Turn out
dough onto a lightly floured surface and knead for
10 minutes or until smooth and elastic. Wrap in
plastic wrap and set aside to rest for 30 minutes.
5 Use a pasta machine to roll out the pasta
dough into large sheets, using no. 2 setting.
Use a sharp knife to cut pasta into 1.5cm-wide
strips for pappardelle.
6 Cook pappardelle pasta in a large saucepan of
salted boiling water for 2 minutes or until al dente.
7 Drain pappardelle and add to ragout. Toss
to combine and serve sprinkled with shaved
parmesan and micro herbs.
bea u t y
what to
try...
TRESemmé Colour
Revitalising Colour
Protection Shampoo
and Conditioner
colour
hings have changed in the world of home hair
colour – and it all starts with the way it’s applied.
The new Schwarzkopf Ultimate Colour MultiUsage Permanent Colour Foam can literally be mixed
on your scalp, straight from the aerosol cans.
“The simplicity is what astounds people,” says Grant
Withnell, national technical educator for Schwarzkopf
Colour. “The fact that there’s no mess and it doesn’t drip.”
Another benefit of mixing on the spot is that leftover
colour can be kept for up to three years, making touch-ups
or additional root coverage easier than ever.
Spoilt for choice
The colour wheel has expanded, meaning many
shades that were once considered salon-only can
now be achieved at home. This particularly applies
to more subtle shades of blonde or red.
“We’ll see a resurgence of copper tones this spring
and summer,” predicts Grant. “Before, if you were
doing copper, it was bright but now there are more
subtle variations. And because they have more warmth,
you don’t have to go for lairy orange – there’s more
choice available now.”
Extra choice often means a conundrum over which
shade to try. Chris Tsiknaris, director colourist and
educator at Tsiknaris Hair in Brisbane, suggests that
neutral, vanilla shades of blonde will be popular
52
in spring, alongside reds and rich copper shades.
“I call it ‘mink blonde’ – look at Gossip Girl star Blake
Lively for inspiration,” he advises.
A final tip from Grant: “If you’re unsure of which
shade to choose, go for the lighter one. If it’s not dark
enough, you can do it again. But if it’s too dark, it’s
hard to go the other way.”
Care factor
With its tell-tale smell, ammonia – traditionally used
to oxidise or fix the colour to the hair shaft – has long
been a colouring turn-off. At last, there are some true
alternatives. Garnier’s new Olia Permanent Hair Colour
range nixes ammonia in favour of a blend of oils that
help colour penetrate the hair fibre. The colour results
are just as good, minus the smell – and the oils help
to nourish and care for your hair.
}
Schwarzkopf Ultimate
Colour Multi-Usage
Permanent Colour
Foam in Dark Cherry
L’Oréal
Paris Elvive
Colour
Protect
Deep
Repair
Treatment
Post-colour care
Colouring hair may be easier than ever,
but looking after it is just as important.
A shampoo and conditioner designed for
coloured hair will help colour look vibrant
for longer. Chris also recommends
regular moisture treatments to help
boost shine and prevent breakage.
Garnier Olia
Permanent Hair
Colour in Light Brown
and Intense Red
Photo Alamy
T
revolution
With easier
application and
better results,
home hair colour
is cutting edge.
Michelle Bateman
looks at the trend.
st y le
Stripe
sleeve crew
cardigan, $19.
Rose
zip back
dress, $29.
Heart V-neck
T-shirt, $8.
Floral cargo
jacket, $39.
pink &
prints
Relaxed
stripe
sweater,
$25.
Mix puts together a fun new look
to make you smile with playful
patterns and pops of colour.
Stripe sleeve
crew cardigan,
$19, and
heart V-neck
T-shirt, $8.
Styling Michelle Bateman Still-life photography Pablo Martin
Floral print
skinny
jeans, $19.
Five pocket
leggings,
$19.
Heart
V-neck
cardigan,
$19.
Polka dot
ponte skirt,
$19.
*All clothing by Mix Apparel is available in selected Coles stores that stock Mix and at mixapparel.com.au Products featured are part of the August
range and will be available from 29/07/2013, with selected items available from 19/08/2013. Styles, sizes and colours may vary between stores
and online. Available while stocks last. To find your nearest Coles store that stocks Mix, go to mixapparel.com.au/locations, or call 1800 752 648.
53
Specialist nutrition
for small dogs
As anyone with a small-breed dog knows, one size does not fit all. That’s why the pet nutrition
experts at PURINA have tailor-made a small breed range specifically formulated with quality
proteins, vitamins and minerals – all packed into a crunchy, tasty, smaller biscuit.
For a FREE Sample
go to purinaone.com.au/freesample
44
ACTUAL
L SIZE
Z
Love your
pet S P E C I A L
pet
Whether you’re a pet owner already or you’re
thinking of becoming one, read up on all the
latest products, programs and expert advice to
make sure your pet stays happy and healthy.
Contents
57
58
60
62
63
Please adopt me
Pet Q&A
Feeding time
Home safe
Tooth tactics
46
P lease
pet special
adopt me
Every pet deserves a loving home, but sadly, thousands of
animals are homeless, waiting for a second chance. Caroline
Zambrano shows that there are some wonderful organisations
dedicated to finding abandoned animals the right home.
S
“It’s best to choose a dog
that has an energy level
either equal to or lower
than your own.”
Ready to adopt?
If you’ve decided to adopt a dog, you
next need to work out what kind of dog
you want. Dr Joanne Sillince of Pets
Australia says choosing a dog should not
be about the cute factor – you need to
think about the kind of dog that best
suits your family and lifestyle.
ince 2008, 50,000 dogs have found their
permanent home through the PEDIGREE®
Adoption Drive. This is a joint initiative with
animal adoption organisation PetRescue. The
program has also raised more than $1 million
towards improving the life of homeless dogs.
PetRescue figures state more than 2000 families
in Australia adopt a dog each month.
“Mars Petcare supports this important work
in over 28 countries around the world through
the PEDIGREE® Adoption Drive. We make a real
difference not just helping pets find new homes,
but also raising awareness about this important
issue,” says Sylvia Burbery, General Manager of
Mars Petcare Australia. “We love pets and
many of us bring our pets to work with us –
some of our pets have been adopted through
this program. It’s part of what we try to do
every day – make a better world for pets.”
Mars Petcare has come up with some
innovative ideas to try to find as many great
homes for rescue pets as possible. In 2011, the
company introduced Dog-A-Like, a fun app
that uses facial recognition technology to
match your photo to that of a dog available
for adoption. More than 100,000 Dog-A-Likes
were generated and the app was the overall
winner of the 2012 AMIA Awards, the most
3
n
If you have kids, consider ‘bull
breeds’ and terriers last. Working
breeds, such as shepherds, are best suited
to active families whilst lapdog breeds
like chihuahuas suit less active owners.
Also consider older dogs, as they are
often more sensible and tolerant.
3
n
How much time are you likely to
spend looking after your dog’s
coat? Don’t consider a long-haired dog
unless you are prepared to spend an
hour each week grooming it.
3
n
Once you decide what kinds of dogs
best suit your family, search the
adoption pages until you find one that fits
your criteria – not the other way around.
3
n
If you have other pets, take your
time to introduce them to your
adopted dog and see if they get along.
Fostering is a great way to do this.
3
n
Take time to let your dog settle
into your family. Sometimes it can
take longer than you think – even up to
six to 12 months.
57
pet special
prestigious awards in Australia’s digital industry.
“Whilst the PEDIGREE® Adoption campaign
never stops, Mars Petcare is continuously looking
at new and creative ideas to help more pets find
a good home. So people should keep their eyes
peeled in September/October this year!”.
In the meantime, you can show support
by adopting a dog from petrescue.com.au,
donating, volunteering, buying Pedigree dog
food and supporting the PEDIGREE® Adoption
Drive Australia Facebook page. For every
supporter who likes the Facebook page,
PEDIGREE® will donate a bowl of dog food
to feed a dog in a shelter on your behalf.
“This is just another way to show that the
PEDIGREE® brand is committed to making the
world a better place for dogs,” says Sylvia. “And
we will continue to champion dog adoption by
encouraging people to experience the joy an
adopted dog can bring into their lives.”
Here kitty
Don’t forget that animal pounds, shelters and
rescue groups always have cats and kittens
looking for loving homes. Purina Petcare has
partnered with Animal Welfare League
Australia (AWLA) to support cat adoption
nationally. Each year AWLA re-homes around
45,000 animals and provides invaluable
services for animals in need. They’re supported
by 1200 active volunteers and, right now, they
have hundreds of cats and kittens (and dogs
and puppies) in shelters around Australia
waiting to find homes. Go to purina.com.au/
owning-a-cat/adopt for more information.
You can also contact your local pound or the
Cat Protection Society in your state.
Beaks and bunnies and
other things funny!
“When you rescue an animal from
a shelter you are giving them
another chance at a whole new life.
But this carries a responsibility to
put the needs of these pets first
and to be a forever home,” says
Dr Joanne Sillince of Pets Australia.
Before adopting any pet, you
need to consider if you can afford
the costs that are involved in
owning a pet. Do you have a home
that is adequate for your new pet
to live in and are you prepared to
exercise your pet daily?
Too many animals are dumped
at shelters because people were
not prepared to commit to the pet
for the rest of its life. “It’s not the
size of the house or backyard, it’s
the time your dog spends with you
and the time out of the backyard
that’s important,” she says.
58
Q
a
My dog is continually
peeing in the same
naughty spot. What
can I do?
Dogs have a more acute sense of
smell than humans and if little
accidents aren’t removed
effectively, the lingering scent
will trigger a re-offence in the
same spot. Cleansers that contain
ammonia won’t do the trick either,
as ammonia is also present in
urine so it all smells the same to an
animal. Rufus & Coco Wee Away has
a fresh, natural scent and contains
natural enzymes that break down uric
acid salt crystals and prevent re-soiling
in the same spot. Wee Away is safe to
use on carpets, and can be used to
stop cats territorial markings too.
Dry or wet food – what is best?
Whether to feed dry, wet or fresh pet food
often comes down to personal preference.
Dry food is a popular choice among owners
but if you’re feeding dry food to your pets,
make sure they’re also drinking plenty
of water. Channel Nine veterinarian
Dr Michael Archinal says there may be
some advantages to feeding pets wet food,
as it better matches pets’ normal
nutritional requirements. “It’s much easier
to control weight with wet food and it can
also reduce the incidence of bladder stones
in small dogs and
urinary tract
issues in cats,”
he says.
My Dog Puppy Chicken
Mince with Rice, Carrots
& Spinach 100g
Photos Gety Images Some products are not available in all stores.
adopting a pet is
everlasting love
Besides dogs and cats, there are other
animals in pounds waiting to be adopted.
If you’d like a new best friend with feathers,
floppy ears, hooves, or even scales, the
RSPCA has a search engine that will tell
you what’s available and where it’s located.
Go to adoptapet.com.au
www.applaws.au.com
Natural Cat and Dog food
just the good
stuff.
It’s no secret that the best way to a healthy
cat or dog is a healthy diet.
At Applaws, that means a complete dry food that’s free
from cereals and grains. Why?
Because they’re higher in carbohydrate which
can turn to fat when eaten and could lead to
health problems.
Cats and Dogs are meat eaters by nature. They need meat, not
wheat, to thrive.
We use 50% high quality protein in our ingredients with
50% healthy fruit and vegetables.
50
Which makes Applaws It’s All Good 100% healthy.
So if you want nothing but the good stuff for your pet, insist on
50
Applaws It's All Good.
45
pet special
Feeding
TIME
Providing a healthy daily
diet for your pet is easy with
the Coles pet food aisle and
Caroline Zambrano’s guide.
W
hen your pet is part of your family,
it’s natural to want to feed them the
best way you can – with food that’s
tasty, high in quality and maintains good
health. A healthy pet diet is one that’s balanced
in nutrients and appropriate for the breed, size
and age of your pet.
“Higher-priced foods generally use higher
quality ingredients,” says Dr Michael Archinal,
who is Channel Nine’s resident veterinarian
‘Dr Ark’. “But every dog and cat food sold in
supermarkets still needs to be ‘complete and
balanced’, be life stage oriented and meet the
new Australian pet food standards, which are
world-leading. If the pet food follows these
standards, then you can be assured your pet
is getting the best nutrition possible.”
Food that’s labelled ‘complete and balanced’
means the ingredients in the food satisfy the
nutritional requirements of the animal, so you
shouldn’t need to supplement your pet’s diet
with additional vitamins or minerals. In fact,
some pet foods contain added ingredients,
such as omega fatty acids for a healthy coat
and skin, antioxidants for healthy brain
function and glucosamine and chondroitin
for joint support.
Food for life
Pet food is formulated to cater for the
nutritional requirements at different stages
of growth in different sized breeds.“Feeding
adult food to a puppy or puppy food to an
older dog can be detrimental to their health
VIP Fussy Cat
Prime Steak
Mince 450g
FROM THE PET CARE AISLE…
VIP Natures
Goodness
Puppy 1.25kg
Applaws Natural
Dog Food Chicken
Selection 5 pack
60
Optimum Kitten
With Chicken 450g
as the food contains the right level of nutrients
designed to support the animal at that life
stage,” says Dr Archinal.
Got a pet with weight issues? Don’t assume
that food labelled ‘light’ or ‘low calorie’ is the
best choice. “The feeding guidelines on pet
foods are guidelines only and not to be taken
as a strict rule,” he says. “That’s why you need
to consult your vet about which food and how
much you need to be feeding your pet,
especially if your pet is overweight.”
As pets age, they begin to show signs of
slowing down. They can also develop
problems with their joints and it’s easier to
for them to put on weight. Talk to your vet
about the particular dietary requirements
for your older pet and have regular check-ups
to help prevent common ailments that come
with ageing.
Reading
labels
Like all commercial food products,
the ingredients on pet foods are listed
in descending order by weight, but they
don’t have to be specific. Meat by-products
such as offal are nutritious for your pet, but
a higher proportion of muscle meat and other
quality ingredients can make the food easier
to digest. If you don’t like the idea of your
pet eating meat by-products, choose
a brand that uses only real meat
and other natural ingredients,
such as Applaws.
Photos Getty Images Some products are not available in all stores.
Choosy cat?
Cats are natural
carnivores and it’s
common for them to
develop fussy eating
habits. Kangaroo
mince products from
the meat department
are a convenient
supplement to
a ‘complete and
balanced’ dry-food
diet if your cat isn’t
keen on regular
wet foods. Look for
products with added
thiamine, such as
VIP Fussy Cat Prime
Steak Mince.
pet special
CATS
ats don’t enjoy travelling, so secure
C
them in a lockable carrier lined with
familiar-smelling bedding.
l When you arrive at your new address,
block all doors, windows and other
escape routes such as fireplaces.
l Don’t release your cat until the house
is as quiet as possible and confine
her to one room for a few days with
familiar objects and smells. Gradually
open new rooms for exploring.
l If your cat is used to roaming outside,
start with an enclosed area away
from cars and other animals. Leave
a door or window open for her to
return to the house if spooked.
l Take advantage of the move as an
opportunity to train your cat to
remain indoors, which is much
more environmentally responsible.
l
Follow this simple checklist by Wendy Squires to
make moving house stress-free and safe for your pets.
M
oving house has been proven to be one
of life’s most stressful events – just
below losing a spouse, divorce, and
going to jail – and it’s even worse for pets. After
all, at least we know what’s actually going on.
There are too many horror stories of pets
running away from new homes in search of their
old familiar territory, and heartbroken owners
wondering what they could have done to make
the transition easier. The answer is, a lot.
We’ve asked experts from the RSPCA and the
Petcare Information and Advisory Service (PIAS)
as well as numerous veterinarians to share their
top tips for ensuring owners have one less thing
to worry about when moving.
how to prepare your pet
S et regular times for games, walks and treats
in the weeks before the move so your animal
has a continued sense of routine.
l Update your pet’s tags with your new contact
details and make sure collars are secure.
l Secure all fences at your new property.
l Consider getting a friend to mind your pet
for a few days or have them boarded while the
house is being packed – it will be safe from
doors left open by removalists and the distress
of seeing familiar surrounds disappear.
l
62
et a copy of your pet’s veterinary records so
G
you can take these to a vet in your new area.
l Do your research about the area you are
moving to in case there are dangers to be
aware of, such as ticks and snakes.
l Don’t wash bedding before the move so they
smell familiar when you get to their new home.
l Pack your pet’s belongings last so they are
really easy to find – include bedding, bowls,
blankets and favourite toys.
l Move the furniture into the house before your
pet arrives to give them a sense of familiarity.
l Ask your vet about pheromone products that
can calm nervy pets. Start exposure 3-4 days
before moving so your pet is relaxed on the
day, and continue use for several weeks.
l Leave your phone details and new address at
your old home in case your pet returns.
l Bring your pet’s normal food in case it’s not
readily available at the new place. Sudden diet
change may cause upsets such as diarrhoea.
l Introduce yourself and your pets to your
neighbours. Animals often run in a panic
and hide somewhere as close as next door.
l Cats and dogs must be over eight weeks old
before they can travel by air. If you are moving
interstate or overseas, call 1300 856 654 or visit
animaltravel.com.au for more information.
l
n moving day, try to stick to your
O
dog’s normal routine as much as
possible. Walk and feed as usual
and give plenty of cuddles.
l Try to spend time with your dog.
Your presence helps keep him calm.
l Make sure your dog is on a lead
before venturing outdoors in a new
environment.
l Spread some treats over the house
to encourage exploration.
l
FISH
It’s important to keep oxygen levels
up when transporting fish. If you’re
carrying them in a plastic bag, ask
a fish retailer to squirt some pure
oxygen in to the bag. Otherwise,
consider a battery-operated aerator.
BIRDS
Try to find a position in your home
that has familiar lighting and draft.
Avoid new noises.
Photos Gety Images
Home safe
DOGS
Fussy Cat mince is perfect to feed
your cat as true as nature intended
Our Fussy Cat Fresh Mince will please
even the fussiest Fussy Cats.
Tooth tactics
Oral care is important for pet health, so be armed
to the teeth with Caroline Zambrano’s tips.
Warning signs
Some dental problems vets look for
are red gums (gingivitis); plaque;
tartar; damaged, loose or overgrown
teeth; oral swellings or lumps; signs
of pain; and even bad breath,
which may be a sign of infection.
“Most pets won’t stop eating
unless it’s excruciating to chew, so
take notice of decreased appetite,
difficulty eating or dropping food,”
Dr Hawke says.
Brushing basics
Tooth brushing is most effective in
controlling plaque, but don’t use
human toothpaste as it is not
designed to be swallowed.
“Use a toothbrush and toothpaste
designed for pets and have your
pet’s teeth examined by a vet
before starting a brushing program
as the presence of any existing
dental disease can make brushing
painful,” Dr Hawke explains.
PREMIUM GRADE
QUALITY CONTROLLED
VET INSPECTED
FREE RANGE
OFFICIAL
FOOD OF THE
TIGERS
chew factor
Pet ‘dental diets’ and chew treats
have also been proven to help
reduce plaque and/or tartar
build-up. You can also give your pet
chew toys or uncooked raw bones.
“These help to remove the plaque
by physical abrasion by killing
bacteria or preventing plaque from
hardening into tartar,” says Dr
Hawke. “Avoid cooked bones as
thay can cause gastrointestinal
obstruction and teeth fractures.”
If you’re not sure which diets,
treats or toys are suitable, check
for the Veterinary Oral Health
Council (VOHC) seal of approval
and consult your vet for advice.
FROM THE PET CARE AISLE…
l Ruffs Dog Treats
Hide & Snack with
Lamb, 7 Pack
l Optimum Cat Food
Oral Care with
Chicken 500g
l Pedigree Dentastix
Daily Oral Care
Medium, 3 Pack
Some products are not available in all stores.
K
eeping your pet’s teeth
clean and healthy is an
essential part of helping
prevent health problems later on.
Annual dental checks are
important for pets, especially
when they’re young, elderly or
predisposed to dental disease, says
dental veterinarian Dr Christine
Hawke from the Animal Referral
Hospital in Sydney.
Fussy Cat mince is a totally natural premium quality fresh raw meat
made from tender prime kangaroo steak which is low in fat and high in
protein so your cat will have strong muscles, keep lean in those winter
months, healthy nails and skin. Fussy Cat mince contains amino acids
for muscle and bone development and energy.
bauer media group Custom Media
Editor Joanna Webber
DEPUTY EDITOR Sally Paine
CREAtIVE Director Sally Keane
Art Director Fiona Parsons
chief Sub editor Kyle Rankin
food editor Jane Collins
food photography David Hahn
and Rob Shaw
contributors Jenny Blume, Michelle
Bateman, Hazel Bradley, Tracy Rutherford,
Mandy Sinclair,
Wendy
Squires
and Caroline
Sinclair and
Caroline
Zambrano
Zambrano
editorial/advertising co-ordinator
editorial/advertising
co-ordinator
Melissa Martin (02) 9263 9792
Melissa
Martinmanager
(02) 9263 9792
production
Rachel Walsh
production
Rachel
Walsh
advertising manager
production
Co-ordinator
advertising
Annlyn De Guiaproduction Co-ordinator
Annlyn
Guia group Custom Media
bauer De
media
bauer
media
groupMarks
Custom
Enquiries
Alexandra
(02) Media
9282 8521
Enquiries
Marks
(02)NSW
92822000
8521
Address 54Alexandra
Park Street,
Sydney,
Address
54 Park Street, Sydney, NSW 2000
www.bauer-media.com.au
www.bauer-media.com.au
national group Advertising Manager
national
group
Advertising
Manager
Gillian Cornu
0403 989
105
Gillian
Cornu 0403 989 105
[email protected]
[email protected]
sales Manager Jacques Cornu 0410 316 868
sales
Manager
Jacques Cornu 0410 316 868
publisher
Sally Wright
publisher
Wright Nicola O’Hanlon
PublishingSally
Manager
Publishing
Manager
O’Hanlon
National group
salesNicola
manager
National
group sales manager
Patricia Connolly
Patricia Connolly
bauer media group
bauer
media group
chief executive
officer Matthew Stanton
chief
executive
officer
Matthew
Stanton
publishing
director
Gerry
Reynolds
publishing
Gerry
Reynolds
director ofdirector
sales Tony
Kendall
director
ofColes
sales
Tony KendallAustralia Pty
Published for
Supermarkets
Published
Coles
Pty
Ltd ABN 45for
004
189 Supermarkets
708 Toorak Rd,Australia
East
Ltd
ABN 45Vic
0043123,
189 708
Toorak
Rd, East
Hawthorn,
by Bauer
Media
Group. ACN
Hawthorn,
Media
053 273 546Vic543123,
Parkby
St,Bauer
Sydney
NSWGroup.
2000. ACN
053
273by
546
54 Park St, Sydney
2000.
Printed
Hannanprint
NSW, 55NSW
Doody
Street,
Printed
by Hannanprint
Street,
Alexandria,
NSW 2015. ©NSW,
201355
AllDoody
rights reserved.
Alexandria,
NSW 2015. © 2013
All rights reserved.
Coles supermarkets
pty ltd
Coles supermarkets
pty ltd
ACTING
PUBLICATIONS Manager
PUBLICATIONS
Manager Alex McDonald
Bernadette Peace
General Manager, Marketing
Communications Tony Phillips
Please forward any queries or feedback to:
Coles Customer Care Dept, Att:
Alex McDonald
Att:Tony
Phillips
(Coles Magazine September issue),
PO Box 480, Glen Iris, Vic 3146.
Email: [email protected] Call
Call
toll-free:
061 562.
toll-free:
18001800
061 562.
Website: www.coles.com.au
To view Coles Group Ltd Privacy Statement, refer
to the “Contact Us” section at www.coles.com.au
COles
Products featured in the magazine are on offer
while stocks last. Non-food not available in all
stores. Coles reserves the right to limit sale
quantities (except SA). Some products or varieties
featured may not be available at all stores and
some products pictured may have additional
varieties available. Prices shown are Coles prices
at the time of publication and some prices listed
may vary in regional areas.The offering in this
magazine is not available at Coles Express or
Coles Central stores. Not all products available at
Coles Online. Prices available from 14/08/13
12/06/13 to
17/09/13
19/06/13 (excludes liquor). Recipe costings are
based on quantities used per
recipe serve and are based on
correct prices at the time of
going to print. Prices may vary
between stores. Pricing is to be
used as a guide only. This
publication is not for sale.
PEFC / 21 - 31 - 43
63
Everyday
®Registered Trademark. ©Mars, 2013.
indulgence
DINE® trays are specially prepared
with an array of tempting textures
and enticing flavours, offering a
nutritionally balanced meal that’s
sure to satisfy.
47
TRILL® seed mixes are blended from at least five different
seeds and whole grains, to provide your bird with the
protein and carbohydrates it needs to stay healthy.
They also contain shell grit, which is a valuable source of calcium
& essential for the development of strong bones & healthy muscles.
TRILL® also contains NUTRIVIT ®
Seeds alone won’t provide your bird with a complete diet.
So TRILL® contains a uniquely formulated multivitamin
supplement called NUTRIVIT® that combines Vitamins A,
B group, C, D3 & E plus Calcium and Iodine.
48
trill.com.au
As well as seed
mixes, the TRILL®
range of Honey Sticks
provide birds with
a deliciously healthy
treat that offers hours
of enjoyment and
entertainment.
Handmade using pure honey
(no glue!), real berries, fruit & nuts,
each treat also contains NUTRIVIT®
to provide that additional
multivitamin supplement.
Treat your bird
because you love ‘em!
home
15
WAYS TO USE
white
vinegar
Don’t let this household superstar hide at
the back of your pantry – put it to work
around your home with these easy ideas.
Drinking glasses looking cloudy? Rinse in
one part vinegar to three parts warm water.
6
Banish cooking smells
Add a few spoonfuls of vinegar to a pot
of water and let it simmer on the stove to
remove any cooking smells in the kitchen.
7
Place cloths in a container and cover with
water and ½ cup of vinegar. Soak for a few
hours, then thoroughly rinse before using.
3
To banish the aromas of meals
past, add a few drops of vinegar to
a piece of bread and leave it in the
lunchbox overnight. In the morning it should
smell as good as new.
4
Rid surfaces of mould
Dilute vinegar with equal parts water and
spray onto walls, tiles or floors. Wait a minute,
then wipe off with a clean cloth.
laundry
5Brighten
Add a capful of
vinegar to your
washing and clothes
will come out
looking brighter and
fresher.
66
Rescue
boiled eggs
If an egg starts to
crack while it’s being
boiled, adding a little
vinegar to the water will stop the
egg white seeping out.
Spruce up a lunch box
11
8Revive chopping boards
Wipe over wooden chopping boards
with white vinegar to clean and disinfect
them between uses.
9
Oust deodorant marks
Spray deodorant stains on shirts
with vinegar before putting them
into the washing machine.
10Survive sticky situations
To remove stickers from plastic or
glass surfaces, or from walls, simply dab the
sticker with vinegar until it’s completely wet
and then scrape off. If there’s any residue left
behind from the sticker, apply vinegar again,
wait a minute, then wipe off.
Add 2 tbsp vinegar to
a container, fill with water
and add flowers to help
keep cut blooms looking fresh for longer.
12Remove stains from mugs
Tackle stubborn coffee and tea stains
by scrubbing the stain with equal parts vinegar
and baking soda. Rinse well with warm water.
13Clean a drain
Mix vinegar with equal parts bi-carb
soda, wait till it starts fizzing then pour it down
the drain. Follow with warm water.
14 Descale
a kettle
To get rid of lime
deposits in a kettle, fill
it with water and 2 tbsp
of vinegar and bring to
the boil. Pour out the
vinegar water and
rinse thoroughly
with cold water.
15Work wonders on windows
Spray dirty windows with a mixture of
2 tbsp vinegar and 4L warm water. Wipe with a
squeegee or lint-free cloth for a sparkling shine.
Photos Getty Images, Sue Ferris
1
2Freshen dishcloths
Add sparkle to glasses
Keep flowers
blooming
Look out for
MATT’S TOP picks
instore
MATT fa
cts
Wine ad
visor to
Ja
Restaur
ant Gro mie Oliver’s
up 2002
–2008
Author
of eight
wine bo
ok s
Voted ‘B
es
Wine W t Young Intern
at
rit
Grand C er 2012’ by th ional
e
ru d ’Ita
lia
Liquorland Supports
Responsible Enjoyment
Of Alcohol
SHOP ONLINE
liquorland.com.au
LIKE US
facebook.com/liquorland
FOLLOW US
@Liquorland
353867

LET US EAT

Transcription

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