Coles Recipe Magazine

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BEST IN SEASON MINCE GETS A MAKEOVER PET-CARE SPECIAL
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AUSTRALIAS NO. 1
FOOD MAGAZINE
SEPTEMBER 2013
Curtis Sone
s
fabulous Father
s Day
cake,
page 42
LET US EAT
and other
delicious things...
Curtis Sone
s
fabulous Father
s Day
cake,
page 42
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Same Great Taste
NEW LOOK PACK
For delicious
recipe ideas, visit
csrsugar.com.au
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
icings smooth texture and its
delicate porcelain appearance.
Hints and tips for
choosing the right icing...
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Liquorland Supports
Responsible Enjoyment
Of Alcohol
FOLLOW US
@Liquorland
SHOP ONLINE
liquorland.com.au
LIKE US
facebook.com/liquorland
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ine advisor to Jam
ie O
livers
R
estaurant G
roup 20022008
A
uthor of eight w
ine books Voted B
est Young International
W
ine W
riter 2012 by the
G
rand C
ru dItalia
instore
MATTS TOP
picks
Look out for
353867
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Apple, the Apple logo and iPad are trademarks of Apple Inc., registered
in the U.S. and other countries. App Store is a service mark of Apple Inc.
Read this
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your iPad!
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check it out? Download it from the App Store today.
Everything you love about Coles Magazine plus loads of great features:
DOWNLOAD THE FREE COLES MAGAZINE
APP FROM THE APP STORE
Meal planners to remind
you what to cook & when
Step - by - step recipe
videos with Curtis Stone
Shopping lists you
can easily share

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31
DOWNLOAD THE FREE FEED YOUR FAMILY
APP FROM THE APP STORE
Experience a new way to fed your family
Great value recipes for
everyday meal inspiration
Step - by - step recipe
videos with Curtis Stone
Weekly recipe ideas that use
specials from your local Coles

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Who doesnt 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 Fathers Day,
aswell 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, orhaving to spend hours in the
kitchen. Were heretohelp 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 its 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
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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 foradults. 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 24gsaturated 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 perserve 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.
NUTRITION GUIDE
Follow these steps to get
the Coles Magazine on
your iPad!
Access the App Store on the iPad
home screen and tap on the
Searchbar. If you cant see the
ColesMagazine App, just tap the
Featured button at the bottom
ofthe screen.
A screen will pop up with
aSearch bar. Type in Coles
Magazine and tap Search.
TaptheColes Magazine App
iconthat appears to bring up the
Coles magazine homepage.
Tap the Install button and type
in your Apple ID password. Launch
the App and the Coles Magazine
will appear in Newsstand.
September
Welcome to
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Food
17 IN SEASON SEPTEMBER Must-try recipe ideas
usingfresh 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
togreat 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 ATCOLES See whats
new in store and stay up to date
oncommunity events
45 WINE CHAT WITH MATT
Expert advice and the bestbottle
picks from top wine author
Matt Skinner
46 THIS MONTH WE LOVE
Browsethe latest must-have
buysto add to your trolley
52 COLOUR REVOLUTION Home hair
colour products have never been better
53 PINK & 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
Contents
September 2013
JOIN US ON FACEBOOK!
Jensens Organic Pasta Sauces
are full of natural down-to-earth goodness.
No pesticides, no articial 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
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WHAT S NEW
Look for this green circle
for the latest, newest, most
exciting products in store.
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 youll find a range of Genius breads,
shortcrust pastry, rolls and even pizza bases.*
Gluten-free living just got easier!
PURE GENIUS
Juicy Australian mandarins are plentiful
right now and their unique flavour lends
ahand 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
asqueeze 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.
OH MANDY!
BOOTS AND ALL!
The Cadbury SuperTeam is
back for the third year
running thanks to Cadbury,
Coles and The AFL. This is
one of the AFLs 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
Whats new Great ideas Special offers
at Coles
THIS MONTH
CHOCOLATE
KISSES

Baci is the Italian word
for kisses and Baci
Bianco, the latest in
Peruginas 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, youll find that
just like kisses, one Baci
is never enough!
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10
Bakeware
Kitchenware
Quality kitchenware now in store
Not all varieties are available in all stores.
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KNOW YOUR AVO
Half an avocado is a good source
of folate for a healthy immune
system. Its 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? Heres a quick guide.
SHEPARD
Shepards stay green even when
the fruit is ripe and readyto eat.
Buy them February to April
Howto use The flesh doesnt go
brown when cut, so theyre perfect
forsalads 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.
Buythem May to January
How to use Mix through pasta
oruse in sushi or tacos. For a
convenient, healthy snack simply
halve and sprinkle with extra virgin
olive oil, lemon, salt and pepper.

REED
Reeds are round, with a large
seedand pale flesh. The skin stays
green even when fully ripened.
Buy them Julyto January
How to use Its smooth and
creamy fleshis perfect for
mashinginto a spicy guacamole,
spreading on toast, and using
asasubstituteforbutter.
KIDS ARE COVERED
Theres 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.
Boys Trackie
Pants, $12.
Cool
Tee, $7.
Heart
Tee, $7.
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WHAT S NEW
*
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spices
MISTRESS OF
Former MasterChef contestant Alana Lowes is
launching Alanas Pantry Spicy sauces, arange
of table sauces offering aworld of flavour.
Savour the tempting tastes of Turkey with
asauce 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 afiery offering of cumin and
red chilli harissa; and Spicy Malaysia is a hot
chilli, ginger and garlic splash thats 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 adelicious
kick to barbecues.
Find them in stores from August 19 and start
your flavour journey on a trip to Mexico with
Alanas seductively spicy recipe.
Alanas Pantry Spicy Mexico
Pork Ribs & Apple Slaw
SERVES 4 PREP 10 MINS + MARINATING
COOKING 1 HR 15 MINS
cup Alanas Pantry Spicy Mexico sauce
cup Worcestershire sauce
juice of 1 orange
2 cloves garlic, crushed
cup maple syrup
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 lemon
cup whole egg mayonnaise
3 apples, cut into matchsticks
1 Place Alanas Pantry Spicy Mexico sauce,
Worcestershire sauce, orange juice, garlic,
maplesyrup and brown sugar in a large
bakingdish and stir to combine.
2 Add the ribs and turn to coat completely
in themarinade. Allow to marinate for
atleast 30mins, preferably for 4 hrs or
overnight.
3 Preheat oven to 185C or 165C 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 200C or
180C 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 allthemarinade has
been used and ribs look caramelised
andsticky, 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. Stirthe mayonnaise
through the apples.
6 To serve, cut the ribs up into 1-2 rib
portions. Place on aserving tray and
sprinkle with coriander, sesame seeds
andsqueeze over the lime juice. Serve
with the apple slaw.
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Easy drinking and great value:
the simple promise from an
Australian legend.
Available now in selected
stores unless sold out.
peterlehmannwines.com
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THANKS A BITE!
A huge thank you to all those who
helpedraise over $120,000 during the
SecondBite Fundraising Month at Coles.
These vital funds will help continue the
expansion ofSecondBite, which sources
surplus healthy, fresh food and
redistributes ittopeople 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
dont 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.
A body wash thats both gentle on the skin
and gentle on the environment can only be
agood thing. Palmers Cocoa Butter Formula
Renewing Extra Virgin Olive Oil Body Wash
contains skin-friendly vitamin E and has
afresh, citrus scent. It contains no sulfates
orparabens so now you can love your skin
naturally and the earth, too.
HEALTHY
REWARDS
Now you can
be rewarded
for better
health! Coles
isdelighted
towelcome
Medibank
into the flybuys family,
giving you more exclusive
ways toearn points faster.
This Coles and Medibank
partnership will give your
points balance ahealthy
boost with a great offer
onfresh fruit and veg and
frozen veg when you shop
at Coles. Findout more
onpage 13 or visit flybuys.
com.au/medibank for full
terms and conditions.
REFRESHED AND RENEWED
Jelly is a family favourite
and with the new
easy-to-make Sweet
Treats jelly slice mix from
Aeroplane, kids can
getinvolved with making
dessert. Available in
strawberry and lime
flavours, each mix makes
12serves, enough to share
with family and friends.
Evenbetter, theresno
baking required. Try your
own twist byreplacing
thelime or strawberry
flavoured jelly crystals
with your favourite flavour.
WONDERFUL WOBBLY BITS!
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Would you like to earn
TRIPLE POINTS
on fresh fruit and veg and frozen veg
^
when you shop at Coles?
*

on fruit & veg at Coles
Well now you can
O
n
ly
a
t
Just link your Medibank and flybuys memberships at flybuys.com.au/medibank
Youll also get 1 point for every $2 paid on your premium. If youre 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 youre 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
additional points per month, on fresh fruit and veg and frozen veg. ^Nuts and some other exclusions apply see www.flybuys.com.au/medibank for details. Members with
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
p p g g pp y y y pp y
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
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.
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Its the Sunday where we take time to celebrate all the
good things about our dads. So dont forget your dad on
September 1 and let him know you love him with a Fathers
Day treat and youll find loads of great ideas at Coles.
*
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Mix striped
polo shirt*
Crestell
Cushion
for iPad
Mech Choice
200W
Multi-tool
Hair Benefits
by Conair
Power Styling
Clipper Kit
Looksharp
Shaver
Mech Choice
25CC Petrol
Line Trimmer
Tradie
Bag
Fathers
Day mug
Jim Beam and
Jack Daniels gift packs
Make Dads day
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36
Easy to grab. Ultra absorbent.
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37
Ingredients
750g Rump, cut into
2cm strips
1/3 cup plain our
3 tbs oil
1 onion, nely diced
200g button
mushrooms, sliced
2 tsp sweet paprika
2 tbs tomato paste
500ml Campbells
Real Stock Beef
2 tbs sour cream
Optional chives or
thyme to garnish
Method
1. Place our in a snap-lock bag. Add beef
strips. Seal bag and shake to coat. Remove
beef. Place in a bowl.
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 Campbells 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.
PREP TIME: 10 mins COOKING TIME: 30 mins SERVING SIZE: 4
PREP TIME: 10 mins COOKING TIME: 20 mins SERVING SIZE: 2
Method
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 Campbells
Real Stock Chicken and cook for 10 mins.
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 pastas
heat will cook the egg slightly and form a creamy
sauce. Season, then serve with extra parmesan and
parsley to taste.
Ingredients
1 tbs olive oil
80g eye bacon, sliced thinly
1 cup of mushrooms, sliced
1 cup Campbells Real Stock
Chicken
250g fettuccine
1 egg yolk
20 mls light thickened cream
cup at-leaf parsley, nely
chopped, plus extra to serve
cup (50g) grated parmesan,
plus extra to serve (Optional.
Dont add for a lighter option)
*this recipe is lighter by swapping
1 cup of cream for 1 cup of stock
For more REAL RECIPES go to CampbellsKitchen.com.au
Beef Stroganoff
MANUS REAL MANUS REAL
Lighter Carbonara
*
4 easy steps
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Field tomatoes
There are many exotic tomato varieties available
these days, with most cultivated in hot houses
and other carefully controlled environments.
Butfield tomatoes are ever popular and for good
reason. Their size, shape, colour and flavour have
tantalised tastebuds for centuries and theyre
astar 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 theyll lose flavour and turn mushy.
Zucchini
Also known as courgette, zucchini is a member
of the squash family. It grows on bushes and
canrange in colour from almost white, to yellow,
togreen. 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
awide range of savoury and sweet dishes.
A75gserve of cooked zucchini provides vitamin
C, folate and the antioxidant manganese. Look
forzucchini 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.
OUR GROWER SAYS...
Grown near Bowen, Qld, zucchini is avery
versatile vegetable. Slice it, dice it, grate
it, or stuff with bacon, onion, garlic and
breadcrumbs and bake it with cheese on top.
OUR GROWER SAYS...
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.
GREAT WITH
Zucchini loves cheese so its at home in frittatas
and slices. Its also delicious stuffed, or crumbed
and fried. Dress chargrilled zucchini in olive oil,
lemon juice, garlic and crushed chilli. Dont
forget zucchini can also be used in sweet baked
goodies including cakes, breads and muffins.
GREAT WITH
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.
Asparagus, broccoli, carrots, garlic, silverbeet,
mushrooms, mandarins, grapefruit and lemons.
Also
in store
now
Tamarillos
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. Theyre packages of good
health, with a 60g tamarillo providing fibre,
vitamins A and E and a good source of immune-
boosting 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 GROWER SAYS...
The premium growing conditions here in the
Whitsunday region produce tomatoes full of
colour and flavour. We love them as a snack
ona cracker with cheese and cracked pepper.
GREAT WITH
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 sauted
tamarillo and onion with brown sugar, nutmeg,
cinnamon, and a splash of malt vinegar.
September
Your guide to buying and cooking the best produce
of the season from ourAussie farmers to you.
IN SEASON...
17
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18
2 cups plain flour
1 tsp baking powder
1 tsp Coles Brand Ground Cinnamon
tsp bi-carb soda
1 cups caster sugar
100g pkt golden walnuts
2 cups grated zucchini
cup coconut flakes
3 Coles Brand Free Range Eggs
cup vegetable oil
CREAM CHEESE FROSTING
250g cream cheese, at room temperature
cup Coles Brand Soft Icing Mixture, sifted
1 tbsp lemon juice
1 Preheat oven to 180C or 160C fan. Grease
and line two 20cm round cake pans.
2 Sift the flour, baking powder, cinnamon
and bi-carb soda into alarge bowl. Stir in
the sugar, walnuts, zucchini and coconut.
Whisk the eggs and vegetable oil in
aseparate bowl. Add to the flour mixture
and fold until just combined.
3 Divide the batter between pans. Bake for
45-50 mins or until askewer inserted into the
centre comes out clean. Cool on wire racks.
4 To make the cream cheese frosting, use
anelectric 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.
Per serve 2506kJ (599 Cals) 8.3g protein
31.9g fat (8.2gsat fat) 71.8g carbs (48.1gsugars)
2.4g fibre 432mgsodium
Zucchini & walnut cake
SERVES 10 PREP 20 MINS COOKING 50 MINS
$1.15
PER SERVE
2 (700g) medium sweet potatoes, peeled,
cutlengthways into 1cm-thick slices
1 tbsp olive oil
4 medium zucchini, trimmed
60g butter
/
cup plain flour

2 cups milk
500g ctn smooth ricotta
Finely grated zest of 1 lemon
2 cups Coles Brand Australian
ShreddedMozzarella
375g Coles Brand Fresh Lasagne Sheets
Mixed salad leaves, to serve
1 Preheat oven to 200C or 180C fan. Line
abaking tray with baking paper. Lay sweet
potato in a single layer on prepared tray.
Drizzle with oil. Season. Bake for 20 mins
oruntil tender.
2 Meanwhile, use a vegetable peeler to cut
thezucchini into ribbons. Place in a heatproof
bowl.Cover with boiling water andstand for
2mins. 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 2-3mins or until thick.
Remove from heat. Stirin lemon zest and
1cup mozzarella until smooth.
4 Spread cup of sauce over the base of
a1.5Lbaking dish. Cover with lasagne sheets.
Top with alayer of sweet potato, zucchini and
Zucchini, sweet
potato & ricotta lasagne
$3.15
PER SERVE
1 cups of sauce. Continue layering with
remaining lasagne sheets, sweet potato,
zucchini and another 1 cups of sauce,
finishing with lasagne sheets. Spread over
remaining sauce and top with remaining
mozzarella. Bake for 15-20 minsoruntil
golden. Serve with salad leaves.
24.2gfat(13.8gsat fat) 49.5g carbs (13.3g sugars)
4.1gfibre 297mgsodium
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 2sliced zucchini and 2 sliced garlic cloves.
Cook for 1-2 mins or until tender. Remove from
heat. Add juice of 1lemon and 1 tbsp chopped
parsley. Swirl to combine. Top haloumi with
zucchini mixture and drizzle with pan juices.
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I N SEASON
$2.65
PER SERVE
1.2kg field tomatoes, quartered
2 tbsp olive oil, plus extra to serve
1 tbsp Coles Brand Red Wine Vinegar
cup tarragon sprigs, plus extra leaves
to serve (optional)
1 whole garlic bulb
1L chicken stock
12 thin slices Coles Bakery RusticBaguette
150g Coles Brand Basil Pesto
cup shaved parmesan
1 Preheat oven to 180C or 160C 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 astick blender
until smooth. Season.
3 Meanwhile, place the baguette on abaking
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 (4.5gsat
fat) 22.5g carbs (5.6gsugars) 5.6g fibre 1297mgsodium
Roasted garlic & tomato soup
SERVES 6 PREP 20 MINS + 15 MINS STANDING COOKING 15 MINS
Another recipe idea...
Easy tomato passata
Heat 1 tbsp olive oil in a saucepan
overmedium heat. Cook 1 chopped
onion for 5 mins or until soft. Add 1kg
chopped tomatoes and cup of torn
basil. Season. Cover and simmer for
20mins or until tomato collapses.
Blend if desired. Store in an airtight
container in the fridge for up to 5days
or freeze for up to 3 months. Use as
apasta or pizza sauce.
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1kg Australian raw prawns, peeled,
deveined, tails intact
1 lime, rind finely grated, juiced
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
cup coriander leaves
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 thesweet chilli sauce, fish sauce,
lime juice and palm sugar in a bowl. Addto
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 (2.2gsat fat) 66.7g carbs
(12.5gsugars) 6.8g fibre 1473mgsodium
Sticky chilli prawn
& tamarillo stir-fry
$7.45
PER SERVE
6 tamarillos, halved lengthways
6 fresh or frozen waffles, to serve
tsp Coles Brand Ground Cinnamon
1 tbsp Coles Brand Caster Sugar
200g mascarpone
POACHING SYRUP
1 cup dessert wine
1 cup water
cup Coles Brand Caster Sugar
2 star anise
1 cinnamon stick (optional)
1 To make the poaching syrup,
stirthe wine, water, sugar, star anise
and cinnamonstick in asaucepan
over low heat until thesugar
dissolves. Increase heat and simmer
for 10mins or until syrupy. Remove
from heat. Add thetamarillos and
set aside, covered,for15 mins or
untiltamarillos soften slightly.
2 Meanwhile, toast the waffles
lightly followingpacket directions.
3 Place awaffle on each plate.
Combinethe cinnamon and sugar
ina small bowl. Sprinkle evenly over
the waffles. Divide the mascarpone
and poached tamarillos among the
waffles. Drizzle over a little ofthe
poaching syrup.
27.5g fat (14.9gsat fat) 36.6g carbs
(23.8gsugars) 5.6g fibre 39mgsodium
Star-anise poached tamarillos
with waffles & mascarpone
SERVES 6 PREP 20 MINS + 15 MINS STANDING COOKING 15 MINS
$4.70
PER SERVE
20
NEW THIS MONTH FROM COLES
ALSO
INSIDE:
New Coles Brand
mini frozen desserts,
perfect for entertaining
So easy Berry
smoothie recipe
Stock your freezer
See page 23 for our
Australian blueberry
& lemon baked
cheesecake recipe
WITH EXCITING
NEW BERRIES
& DESSERTS
FROM COLES BRAND
Make this
divine baked
cheesecake
using Coles Brand
Australian-grown frozen
blueberries
22
Coles Brand Mini Eclairs
Belgian milk chocolate-dipped
eclairs with a fresh cream
filling. Ready in 15 minutes.
Coles Brand Mini Jam Donuts
Mini donuts filled with raspberry
jam and sprinkled with sugar.
Ready in 30 seconds from
the microwave.
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 youll 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
Brownie Bites
Bite-sized delights
made with real milk
chocolate. Ready to
eat in 40 minutes.
Coles Brand Mini
Cream Puffs
Coles Brand Mini
Vanilla Slices
*

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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.
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.
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.
Berry smoothie
Serves 2 Prep 5 mins
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.
200g Scotch Finger biscuits
80g butter, melted
375g cream cheese, softened
cup caster sugar
300ml cream
1 tsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
3 eggs
1 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.
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.
Australian blueberry &
lemon baked cheesecake
23
*

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24
Beautiful
Aussie
blueberries
Australian blueberries
stand out from the rest
for their lovely juicy
flavour, so it makes
sense to choose plump
and tasty Australian-
grown 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 theyre frozen, you can enjoy them fresh
and plump any time of the year.
Stick it to em!
Coles Brand Pineapple
Sticks are 100% natural
pineapple, cut into an easy-to-
eat 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.
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.
Grilled Pine
Lime Sticks
Serves 4
4 Coles Brand frozen
Pineapple Sticks
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.
Australian farms such as Tumba Farm
help to supply the fruit in our Coles Brand range.
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39
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40
C MA 1 3 0 9 _ 2 1 4 7 9 6 A A . p d f P a g e 1 7 / 2 3 / 2 0 1 3 , 2 : 0 8 : 2 4 P M
27
HOW TO
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STEP-BY-STEP GUIDE
Chicken breast is Australias favourite cut
of meat, but its also one of the easiest to
overcook. For moist and tender results
every time, follow this easy guide.
Pan-fried
chicken
2
Preheat oven to 200C or 180C fan. Rub
chicken with olive oil andseason. Heat
aheavy-based frying pan over high heat.
3
Cook the chicken top-side down for 3 mins
or until golden, then turn and cook for
1-2min. Transfer to a lined baking tray.
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
setaside for 5 mins to rest. Thickly slice
and serve with mash and salsa verde (right).
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.
To make salsa verde, process 1 cup dill
sprigs, 1 cup parsley leaves, cup mint
leaves, 2 tbsp capers and 1chopped
garlic clove in a food processor until
finely chopped.
Add 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.
Try this ...
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 75C for 2 mins.
MINCE
Beef mince is a winner all over the world because
it's great value, easy to eat and packed with avour.
Enjoy these freeze-ahead family favourites.
all
-
sars
What to buy
All Coles beef mince is
made with 100 per cent
fresh Australian beef
withno added hormones.
Heresa quick guide to
thedifferent 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. Its
ideal for meat-based fillings.
5 STAR is extra lean mince
with 5per cent fat or less.
Try itin burgers, meatballs
and stir-fries.
60g Coles Brand Butter
/
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
Italian beef, spinach & ricotta cannelloni
SERVES 12 PREP 30 MINS COOKING1HR 10 MINS
Note To freeze for
up to 1 month, cover
the dish with plastic
wrap and foil. Thaw
in fridge overnight
before baking.
1 Preheat oven to 200C or 180C fan. Grease
two 26cm square ovenproof dishes.
2 Melt butter in a saucepan over low heat.Add
flour. Cook, stirring, for 2mins. 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.
(Tofreeze one dish for another meal, seeNote).
5 Cover with foil and bake for 1 hr or until
pasta is tender and cheese is golden. Serve
with rocket leaves.
30.1g fat (16.3g sat fat) 38.1g carbs (9.1g sugars)
1.5g fibre 640mg sodium
$3.05
PER SERVE
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28
1 tbsp olive oil
400g cup mushrooms, coarsely chopped
1 onion, finely chopped
500g Coles 4 Star Beef Mince
2 tbsp cornflour
1 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
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.
Aussie beef, pepper & mushroom pie
SERVES 4 PREP 15 MINS COOKING1HR
1 Preheat oven to 200C or 180C fan.
2 Heat half the oil in a large saucepan over
high heat. Cook mushrooms, stirring, for
6mins or until browned. Transfer to a plate.
3 Heat remaining oil in the pan over medium-
high 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 cup of stock in
alarge 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,
for3 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
tomake 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
$4.65
PER SERVE
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MI NCE MAKEOVER
Note Dont have a microwave?
Boil whole oranges in apartially
covered saucepan, topping up
with boiling water as needed, for
2hrs. Drain and cool. Quarter,
then continue from step 2.
Chinese beef
dumpling soup
MAKES 48 DUMPLINGS SERVES 4
PREP 30 MINS COOKING20 MINS
2 cups beef consomm
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
cup soy sauce
48 wonton wrappers (see Notes)
1 To make the dumplings, combine the
mince, ginger, garlic, coriander, mint
and2tbspsoy sauce in alarge bowl.
Place 1wrapper on a clean board. Drop
1heaped 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
foranother meal (see Notes).
2 Combine the consomm, lime leaves
and water ina 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.
Stirin 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.
4.3g fat (1.4g sat fat) 31.7g carbs
(2.2gsugars) 2.8g fibre 906mg sodium
Notes Lime leaves not available at all stores.
Freeze uncooked dumplings on alined
bakingtray then transfer to sealable plastic
bags and store in the freezer for up to1month.
Cook fromfrozen (they will take alittle longer).
Can't find wonton wrappers? Heat the soup
until almost simmering, then drop firmly packed
teaspoonfuls of mince mixture and cook for
3-4mins (don't let thebroth boil). Serve with egg
noodles, prepared following packet directions.
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$3.65
PER SERVE
Trio of dips with flatbread
SERVES 6 AS AN ENTRE PREP 30 MINS COOKING 1 HR 5 MINS
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
/
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
cup flat-leaf parsley leaves
2 tbsp extra virgin olive oil
1 To make eggplant dip, preheat oven to 200C or
180C fan. Bake eggplants on a baking tray for 1 hr
oruntil 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
alarge 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
afood processor until smooth. Season to taste.
4 To make the olive dip, process all the ingredients
inafood processor untilalmost smooth.
5 Placein 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
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400g desiree potatoes, peeled,
cut into 5mm pieces
1 tbsp olive oil
1 onion, finely chopped
1 tsp smoked paprika
1 tsp ground cumin
tsp Coles Brand Chilli Flakes Hot
1 cup beef stock
1 tbsp tomato paste
/
cup sultanas
2 hard-boiled eggs, coarsely chopped
cup drained pitted green olives, chopped
8 sheets frozen Coles Brand Shortcrust Pastry
chilli sauce, to serve
1 Cook potato in a small saucepan ofsalted
boiling water for 3 mins or until justtender. Drain.
2 Heat oil in a large frying pan over medium
heat. Cook onion and garlic, stirring, for 5 mins
or until onion softens. Increase heat to high.
Addmince 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
inthe egg and olives and season totaste. Cool.
2large oven trays with baking paper.
4 Cut thirty-two 11.5cm discs from pastry.
Drop2tbsp of beef mixture in the centre of
eachdisc. 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.
Per empanada 1026kJ (244 Cals) 6.5g protein
Empanadas (Argentinian beef turnovers)
MAKES 32 PREP 45 MINS + COOLING COOKING50MINS
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).
$0.50
PER EMPANADA
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31
MI NCE MAKEOVER
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 alittle longer.
500g pumpkin, peeled, seeded, cut into 5mm slices
1 tsp olive oil
1 tbsp Moroccan spice mix
cup fresh breadcrumbs
cup Coles Brand Australian Tasty Cheddar
Shredded
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 200C or 180C 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 pastrysheets then cut into thirds).
4 Whisk the remaining egg in a small bowl with
afork 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
iscooked 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
fat) 16.5g carbs (3.9g sugars) 0.8g fibre 254mg sodium
$0.75
PER ROLL
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32
Middle Eastern beef sausage rolls
MAKES 18 PREP 30 MINS COOKING50MINS
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
cup plain flour
1 cups milk
pinch of ground nutmeg
1 egg yolk
1 cup shredded pizza cheese
Pastitsio (Greek pasta pie)
SERVES 6 WITH EXTRA MINCE FILLING TO FREEZE (SEE NOTES) PREP 30 MINS COOKING50MINS
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.
Servewith aGreek-style salad.
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 200C or 180C fan. Spoon
halfthe remaining mince mixture into six
greased 1-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 5mins 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
$1.45
PER SERVE
Visit coles.com.au for more
great mince recipes.
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MI NCE MAKEOVER
34
Shopping, cooking and dining is a little bit easier with these no-fuss favourites.
shortcuts
SNEAKY
34
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
cup coriander sprigs
450g pkt Sun Rice Family White Rice, to serve
abaking tray with baking paper. Unwrap
porkand place on tray. Bake for 45-50 mins
oruntil 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 35.3gfat
(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
Porkwith plum & ginger glaze
SERVES 4 PREP 5 MINS+ RESTING COOKING 50 MINS
$7.65
PER SERVE
QUI CK & EASY
Cooking oil spray
1 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
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 170C or 150C fan. Spray
a20cm 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
15mins.
2 Meanwhile, heat a frying pan over medium-
high 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 andBirds Eye Chopped Spinach
$2.80
PER SERVE
Family spinach & bacon pie
SERVES 8 PREP 20 MINS COOKING 1 HR
Note Make sure you
squeeze as much
liquid as possible
from the thawed
spinach before
adding it to the pastry
case if its too moist,
the pie wont set.
QUI CK & EASY
36
Note Not available in all stores. If
unavailable, use a regular boneless lamb
leg roast and serve with tomato relish.
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1.15kg Coles Made Easy Roast
BonelessLamb Leg Roast with
RedCapsicumRelish (see Note)
1 cups hot water
1 cup Coles Brand Couscous
2 tbsps extra virgin olive oil
2 cobs fresh corn, kernels removed
cup pitted green olives, sliced
2 tbsps chopped basil
2 tbsps chopped flat-leaf parsley
3 spring onions, sliced
1 Preheat oven to 180C or 160C 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
isabsorbed. Fluff with a fork, then stir
inthe oil, corn, olives, basil, parsley and
spring onion. Season.
3 Slice lamb and serve with couscous
andred capsicum relish.
15.4gfat (4.1g sat fat) 52.9g carb
MUST HAVES Coles Made Easy Roast
BonelessLamb Leg Roast with Red
Capsicum Relish, Coles Brand Couscous
and fresh corn cobs
Lamb roast & olive couscous
SERVES 6 PREP 15 MINS COOKING 1 HR
Beef stroganoff
2 tbsp olive oil
500g Coles Beef Stir Fry
1 onion, chopped
1 tsp minced garlic
3 tbsp McCormick Beef Stroganoff Recipe Base
1 cups water
200g sliced mushrooms
400g can diced tomatoes
300g light sour cream
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 1min.
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.
36.2gfat (18.5g sat fat) 34.1g carb (10.5g sugars)
MUST HAVES Coles Beef Stir Fry, McCormick
Beef Stroganoff Recipe Base and Coles Brand
Mashed Potato
$4.95
PER SERVE
$6.30
PER SERVE
37
QUI CK & EASY
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125g Arnotts Ginger Nut biscuits, crushed
50g butter, melted
1 cup cream
1 cup full-cream milk
70g pkt Chefs Kitchen Crme Brulee Mix
cup Coles Brand Fresh Frozen Blueberries
1 banana, sliced
cup flaked almonds, toasted
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 crme brulee mix and
whisk constantly for 2 mins or until mixture
thickens slightly. Cool. Pour into the glasses
and chill for 1 hrs or until set.
3 Top with berries, banana and almonds.
Per serve 2556kJ (611 Cals) 7g protein
41.7gfat (24.6g sat fat) 52.6g carb (36.2g sugars)
MUST HAVES Arnotts Ginger Nut biscuits,
Chefs Kitchen Creme Brulee Mix and bananas
Crme brle cheesecake
SERVES 4 PREP 15 MINS + 1 HRS SETTING COOKING 5 MINS
Portuguese chicken
cup Masterfoods Portuguese Chicken Seasoning
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
cup coriander leaves, to serve
cup sour cream, to serve
Lime cheeks, to serve
abaking 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.
26.8gfat (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
$5.95
PER SERVE
$1.45
PER SERVE
Note If you
prefer, use mixed
chicken pieces.
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41
C MA 1 3 0 9 _ 2 1 4 7 9 6 A A . p d f P a g e 1 7 / 2 3 / 2 0 1 3 , 2 : 0 8 : 2 4 P M
10
MINUTES
PREPARATION
4
SERVES
30
MINUTES
COOKING
6 5 2 3 F P A C o l 1 3 1 9 8 1 8 5 8 - 1 2 0 1 3 - 0 7 - 1 7 T 1 8 : 5 9 : 2 9 + 1 0 : 0 0
Curtis bakes a beautiful cake for
Fathers Day and creates tasty
family meals for under $10!
MEALS THEYLL LOVE!
for under
b
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C
u
rtis Sto
n
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Mongolian beef with
Asian slaw
SERVES PREP
MINS
4
10
COOK
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
1 tbsp olive oil
300g red washed potatoes, each cut into
8pieces
2 medium (200g) carrots, peeled and cutinto
2cm pieces
8 cloves garlic, crushed (2 tbsp)
20g fresh ginger, peeled, finely grated (2 tbsp)
2 tbsp Coles Brand Italian Red Wine Vinegar
1 cups Campbells Real Beef Stock
1 tbsp packed Coles Brand Brown Sugar
2 tbsp Fountain Soy Sauce
2 cups (100g) finely shredded red cabbage
2 cups (100g) finely shredded green drumhead
cabbage
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
5mins. Using a slotted spoon, transfer beef
toa bowl. Pour off all but 1 tbsp of the fat.
2 Add potatoes and carrots to the pan and stir
tocoat. Cook, stirring occasionally, for about
4mins, or until golden brown, but still firm.
Add the garlic and ginger and cook for 1min,
stirring constantly so they dont 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 2mins, 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 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.
Per serve 1712kJ (407 Cals) 30.1g protein 20.7g fat (7.2g sat
MATTS TOP picks
Wynns Coonawarra
Estate The Siding
Cabernet Sauvignon
Unmistakably Coonawarra,
this is pure and polished
cabernet at an attractive price.
Available at
40
Roasted chicken thighs with
vegetables & croutons
SERVES PREP
MINS
4
15
COOK
35
MINS
Prices valid 21/8/13 27/8/13
4 slices Coles Bakery Multigrain Sandwich
Bread, cut into 1.5cm cubes
1 tbs extra virgin olive oil
500g Coles RSPCA Approved Chicken Thigh Fillets
225g sweet potato, peeled, cut into 1.5cm dice
1 medium carrot (100g), peeled, cut into 1.5cm dice
1 small turnip (90g), peeled, cut into 1.5cm dice
1 stick celery, thinly sliced
1 medium brown onion, roughly chopped
1 tbsp chopped fresh parsley
1 tbsp fresh thyme leaves, chopped
cup Coles Brand Real Chicken Stock
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
cup water
cup (25g) Coles Brand Australian Parmesan
Cheese Shredded
1 Preheat oven to 175C or 155C 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,
heat half the oil over medium-high heat.
Season the chicken with salt and pepper,
then place in the pan. Cook for 5 mins each
side, or until golden brown. Transfer the
chicken to a 33cm x 22cm x 5cm baking dish.
3 Return the pan to medium-high heat and
add remaining oil. Stir in sweet potato,
carrot, turnip, celery, and onion. Cook for
about 5 mins, or until they begin to brown.
Remove from heat. Stir in parsley and thyme.
4 Fold the toasted bread into the vegetable
mixture, then fold in the stock and enough
water to moisten. Season to taste with salt
and pepper. Spoon the bread and vegetable
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
MATTS TOP picks
for under
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 sageand cook, stirring
often and adding more oil if necessary, for
3-5mins, 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.
Penne with roasted butternut
pumpkin & sausage
SERVES PREP
MINS
4
10
COOK
20
MINS
Prices valid 4/9/13 10/9/13
300g Coles Brand Penne Pasta
1 tbsp olive oil
500g butternut pumpkin, peeled, seeded,
cutinto 1.5cm cubes
400g Coles Classic Pork Sausages, casings
removed
1 medium brown onion, thinly sliced
punnet fresh sage leaves
/
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 cup of the pasta water.
2 Meanwhile, heat a large non-stick frying pan
over high heat. Add the oil, then the pumpkin
MATTS TOP picks
Jacobs Creek Semillon
Sauvignon Blanc
As great-value fruity dry whites
go, this from the team at
Jacobs Creek effortlessly
ranks among the best.
Available at
Rum sultana pound cake
with lime glaze
SERVES
12
PREP
MINS
15
COOK
65
MINS
COOL
40
MINS
Non-stick cooking spray
1 cup sultanas
cup plus 3 tsp golden or light rum (see Note)
1/
cups plain flour

tsp baking powder
170g unsalted butter, at room temperature
1 cups caster sugar
tsp vanilla extract
tsp salt
3 large free-range eggs
/
cup buttermilk
1 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 175C or 155C fan. Spray
an8 cupbundt pan with cooking spray.
2 Bring sultanas and 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, oruntil light and fluffy.
Addeggs, one at atime, beating wellafter 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
atoothpick 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
asmooth glaze. Spoon over the warm cake.
Serve warm or at room temperature.
Per serve 1757kJ (418 Cals) 4.2g protein 13.3g fat (8.2g sat
Note For a non-alcoholic alternative, omit the
rumand soak the sultanas in cup orange juice,
and increase the lime juice in the glaze to 2 tbsp.
42
43
for under
Braised beef with
chargrilled potato salad
SERVES PREP
MINS
4
30
COOK
2
HRS
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
punnet fresh thyme sprigs
1 cup Campbells Real Beef Stock
2 cups water
POTATO SALAD
480g brushed potatoes, washed
small shallot, finely chopped
4 tbsp extra virgin olive oil
40g loose rocket
1 medium carrot, peeled, shaved into ribbons
with vegetable peeler
small red onion, thinly sliced
1 Position an oven rack in the centre of the oven
and preheat the oven to 175C or 155C fan.
2 Season the beef with salt and pepper.
Heataheavy medium casserole pan over
medium-high heat. Add the oil, then the
beefand cook, turning as needed, for about
10mins, 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
toscrape 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 2hrs, or until the beef is justtender.
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 ineasily but
stillhas some resistance in the centre.
Drain,then place the potatoes on a plate
for10 mins, oruntil 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 oran outdoor barbecue to medium.
Quarter the potatoes, then place in a large
bowl and toss to coat with remaining 1 tbsp
ofoil. 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.
28.8gfat (5.8g sat fat) 19.4g carbs (4.2g sugars)
MATTS 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
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42
IT TAKES A GOOD EGG TO
HELP AUSTRALIA GROW
AWARD FROM THE RSPCA. ALL COLES BRAND EGGS ARE NOW 100%
CAGE FREE, WHICH MEANS THAT 350,000 HENS WILL NOW NEVER BE CAGED.
COLES BRAND EGGS HAVE BEEN PROUDLY AWARDED A GOOD EGG
3 5 2 5 0 3 _ H A G_ GOOD E GG - 1 6 2 0 1 3 - 0 7 - 2 3 T 1 4 : 5 6 : 1 3 + 1 0 : 0 0
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45
PRICE GUIDE: $ $10 and under $$ $15 and under $$$ $20 and under $$$$ $30 and under $$$$$ over $30
WINE CHAT
with Matt
Award-winning wine author
Matt Skinner puts New Zealand
pinot on his Dads day wish list,
plus more great buys to try.
H
appy Fathers Day. Its
theday when dads right
around the country are
celebrated, and a day when
breakfast and a newspaper in
bedshould bestandard practice.
Its also aday when many of
usprobably feel more than just
alittle bit guilty for everything
thatwe putour dads through
overyears gone by. For every
gruelling parent-teacher interview
they endured, for the never-ending
trail of mess we leftfor them to
clean up, for thanklessly sponging
their hard-earned cash, for
communicating with them in
grunts, and for more than their
fair share of sleepless nights. For
those of us who are parents, Im
sure karma will have its way!
I have no idea whats in store
forme this Fathers Day. What I do
know is that if it involves spending
Rapaura Springs
Sauvignon Blanc
Clean, crisp, fruity
anddry, this delicious
multi-award-winning
sauvignon is from the
stony soils of Rapaura
home to many of
Marlboroughs finest
wines. Perfect Sunday
afternoon drinking! $$$
Yellowglen Vintage
Pinot Noir Chardonnay
Australias 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
dryfinish. $$$
the day with my family and revolves
around eating and drinking, then
Illbe a happy man indeed.
Ive got my fingers crossed for
roast chicken and pinot noir. Ifit
happens to be Chalkboard Central
Otago Pinot Noir 2012 thelatest
instalment from the talented
teamat Peregrine Wines and the
best Chalkboard Pinot todate
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
onthe cake! I hope that you have
agreat day also.
All wines featured are available from Liquorland.
If my Fathers Day revolves
around eating and drinking,
thenIllbe a happy man indeed.
C MA 1 3 0 9 _ 2 1 0 5 1 7 A A . p d f P a g e 1 7 / 2 2 / 2 0 1 3 , 9 : 3 7 : 3 9 A M
TOP
MATTS
picks
SHOPPI NG
46
Rely on Coles for fabulous new products and well-loved favourites.
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WORLD OF FLAVOURS
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;
andpair Pink Himalayan with lamb chops.
SWEET NEWS IN STORE
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.
CHOCOLATE CREATION
Baking is easy and the options are
endlesswith Coles CREATE & BAKE.
Whipup a Chocolate Berry Layer Cake
with Coles CREATE & BAKE Chocolate
Cake Mix, Chocolate Icing Mix and
RaspberryFruit Sauce.
PINEAPPLE POPS
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, theyre Heart Foundation Tick
approved and exclusive to Coles.
HANDY SOLUTION
Lifes messiest moments seem to happen
when you havent 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!
WE LOVE
MAKE A CHANGE
Lower your cholesterol with a healthy
lifestyle and Flora pro-activ. Just 25g or
1rounded tablespoon of Flora pro-activ
every day can significantly lower your
cholesterol. Order your FREE Starter Kit
today at www.floraproactiv.com.au
Tis month
SPICE UP YOUR LOAF
What makes the perfect spiced fruit loaf? We
think its 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.
FAMILY FAVOURITES
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.
OLIVES ON THE GO
Perfect for snacking and picnics, Always
Fresh Ready to Serve pouch olives are
conveniently pitted and packed with only
alittle oil. Choose from Kalamata, Green
orMixed Olives youll find them in the
aislenext to olives and antipasto in jars.
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43
IT TAKES A GOOD EGG TO
HELP AUSTRALIA GROW
AWARD FROM THE RSPCA. ALL COLES BRAND EGGS ARE NOW 100%
CAGE FREE, WHICH MEANS THAT 350,000 HENS WILL NOW NEVER BE CAGED.
COLES BRAND EGGS HAVE BEEN PROUDLY AWARDED A GOOD EGG
3 5 2 5 0 3 _ H A G_ GOOD E GG - 1 6 2 0 1 3 - 0 7 - 2 3 T 1 4 : 5 6 : 1 3 + 1 0 : 0 0
Brought to you by
&
YOUR CHANCE TO PLAY WITH YOUR MATES
AGAINST 10 AFL HEROES ON YOUR HOME GROUND
SPEND $5 ON CADBURY PRODUCTS TO
visit cadbury.com.au for more details
Retain purchase receipts for entry verifcation. 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 Te 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 notifed
in writing and names of Major and Secondary prize winners published in Te Australian 3/10/13. Full T&Cs: www.cadbury.com.au. Promoter: Kraf 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.
C MA 1 3 0 9 _ 2 1 2 8 7 7 A A . p d f P a g e 1 7 / 1 9 / 2 0 1 3 , 1 0 : 0 0 : 5 8 A M
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The pleasure of an Aussie avocado isnt new, but with your
support these green fruits are now giving even more, thanks
to Coles, their avocado growers and Make-A-Wish
Australia.
avocados
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Really good guacamole
Halve and remove seeds from 2medium
avocados. Scoop into abowl and mash
with a fork. Finely chop small red onion
and 1 seeded tomato. Add to the bowl with
2 tbsp chopped coriander and tsp finely
chopped red chilli (optional). Drizzle over
2tbsp lime juice. Stir until just combined.
Season with a little salt.
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MARKET PI CK
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Avocado & prawn rice paper rolls
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 PeanutButter
2 tbsp water
1 small garlic clove, crushed
tsp finely chopped red chilli
2 tbsp chopped Coles Brand UnsaltedPeanuts
1 Halve and remove the seed from 1avocado, then peel and cut each
halflengthways into 6 slices. Place onaplate and drizzle over half
thelemon 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 inwater,
then drain and place on a board. (It continues to soften on standing.)
3 Arrange 2 coriander leaves and 2mint leaves in a line across the
lower third of wrapper. Place 1 prawn half across the herbs, then
1avocado 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
toenclose. 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.
Per roll 559kJ (134 Cals) 5.9g protein 8.3gfat (1.8g sat fat) 8g carbs
$2.05
PER ROLL
P
erfectly ripe avocados are delicate things, but it takes
atough 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 dont ripen on the tree, so after harvesting when they
reach their full flavour and creaminess, theyre packed, gently
ripened and delivered to Coles. We pick fresh fruit and aim to
havethat 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 thats 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 MorleyWA. In February,
Shannons wish to go the Gold Coast theme parks came true.
Its great to be giving something back, Alan says. With Coles,
Igot tosupport the work that Make-A-Wish do and see the
enjoyment it brought to Shannon. He looked so happy on the
quadbike when he visited the orchard!
The Hass is Australias 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
ifyou love the taste, go back and buy another one!
Its 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.
Avocado ice-cream
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
thecondensed milk, coconut milk and vanilla
extract, and process until combined.
2 Transfer to an airtight container. Cover tightly
and freeze, stirring occasionally soit 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.
18.7gfat (9.2g sat fat) 19.6g carbs (19gsugars)
Note
This recipe is
alsosuitable for
ice-cream makers.
$1.35
PER SERVE
$5.30
PER SERVE
/
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 asmall knife to cut the flesh
into 2cm pieces. Add to the bowl and mixgently
to combine. Season with salt.
4 Divide coriander among plates. Top with salad.
Sprinkle with a little extra cayenne pepper.
39.7gfat (5.8g sat fat) 9.3g carbs (4.6g sugars)
Creamy avocado
& crab salad
SERVES 4 PREP 20 MINS
50
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TRIMSIZES
Recipes+ 275x210mm
WomansDay 300x221mm
Take5 275x210mm
TVWeek 275x192mm
Coles 275x210mm
Become a
Masterchef
at home
lamb shoulder ragout with
wholemeal pappardelle
serves 4-6 prep 1 hour cook 2 hours 30 minutes
CUP (60ML) OLIVE OIL
1 CELERY STALK, FINELY CHOPPED
1 CARROT, PEELED, FINELY CHOPPED
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
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.
get your copy at your local coles store
Dark Green 349C
Green 355C
Orange 159C
Yellow 129C
Black
N Newsagent Logo
PMS Colours
Coated
New
Cookbook
only $11.95
Collect book 1
the ultimate
home cook
B OOK 2 H OU S E A D C OL E S - 5 2 0 1 3 - 0 7 - 1 9 T 1 3 : 4 1 : 0 4 + 1 0 : 0 0
T
hings have changed in the world of home hair
colour and it all starts with the way its applied.
The new Schwarzkopf Ultimate Colour Multi-
Usage 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 theres no mess and it doesnt 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
shadesthat were once considered salon-only can
nowbe achieved at home. This particularly applies
tomore subtle shades of blonde or red.
Well see a resurgence of copper tones this spring
and summer, predicts Grant. Before, if you were
doingcopper, it was bright but now there are more
subtle variations. And because they have more warmth,
you dont have to go for lairy orange theres 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
inspring, 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 youre unsure of which
shade to choose, go for the lighter one. If its not dark
enough, you can do it again. But if its too dark, its
hardto go the other way.
CARE FACTOR
With its tell-tale smell, ammonia traditionally used
tooxidise or fix the colour to the hair shaft has long
been a colouring turn-off. At last, there are some true
alternatives. Garniers 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
tonourish and care for your hair.
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}
With easier
application and
better results,
home hair colour
is cutting edge.
Michelle Bateman
looks at the trend.
POST-COLOUR CARE
Colouring hair may be easier than ever,
but looking after it is just as important.
Ashampoo 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.
REVOLUTION
LOral
Paris Elvive
Colour
Protect
Deep
Repair
Treatment
Garnier Olia
Permanent Hair
Colour in Light Brown
and Intense Red
Schwarzkopf Ultimate
Colour Multi-Usage
Permanent Colour
Foam in Dark Cherry
TRESemm Colour
Revitalising Colour
Protection Shampoo
and Conditioner
WHAT TO
TRY...
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BEAUTY
Mix puts together a fun new look
tomake you smile with playful
patterns and pops ofcolour.
*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
andonline. Available while stocks last. To find your nearest Coles store that stocks Mix, go to mixapparel.com.au/locations, or call 1800 752 648.
STYLE
PINK &
PRINTS
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Relaxed
stripe
sweater,
$25.
Polka dot
ponte skirt,
$19.
Heart V-neck
T-shirt, $8.
Stripe
sleeve crew
cardigan, $19.
Heart
V-neck
cardigan,
$19.
Stripe sleeve
crew cardigan,
$19, and
heartV-neck
T-shirt, $8.
Floral cargo
jacket, $39.
Five pocket
leggings,
$19.
Rose
zipback
dress, $29.
Floral print
skinny
jeans, $19.
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Specialist nutrition
for small dogs
As anyone with a small-breed dog knows, one size does not t all. Thats why the pet nutrition
experts at PURINA have tailor-made a small breed range specically formulated with quality
proteins, vitamins and minerals all packed into a crunchy, tasty, smaller biscuit.
ACTUAL SIZE L SIZE Z
For a FREE Sample
go to purinaone.com.au/freesample
7 6 4 3 ON E S B F P C A d C o l e s - 1 2 0 1 3 - 0 7 - 1 5 T 1 7 : 1 1 : 5 3 + 1 0 : 0 0
Whether youre a pet owner already or youre
thinking of becoming one, read up on all the
latest products, programs and expert advice to
make sure your pet stays happy and healthy.
PET
Love your
Contents
57 Please adopt me
58 Pet Q&A
60 Feeding time
62 Home safe
63 Tooth tactics
PET SPECI AL
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57
PET SPECI AL
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 nding abandoned animals the right home.
P
lea
se
S
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
inover 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
manyofus bring our pets to work with us
some of our pets have been adopted through
this program. Itspart of what we try to do
everyday make abetter 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
thatuses facial recognition technology to
matchyour photo to that of a dog available
foradoption. More than 100,000 Dog-A-Likes
were generated and the app was the overall
winner of the 2012 AMIA Awards, the most
ADOPT ME
READY TO ADOPT?
If youve 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.
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
likechihuahuas suit less active owners.
Also consider older dogs, as they are
often more sensible and tolerant.
n
How much time are you likely to
spend looking after your dogs
coat? Dont consider a long-haired dog
unless you are prepared to spend an
hour each week grooming it.
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.
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.
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.
Its best to choose a dog
that has an energy level
either equal to or lower
than your own.
3
3
3
3
3
58
PET SPECI AL
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ADOPTING A PET IS
EVERLASTING LOVE
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. Its not the
size of the house or backyard, its
the time your dog spends with you
and the time out of the backyard
thats important, she says.
prestigious awards in Australias 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
byadopting 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
tofeed 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
Dont 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. Theyre 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

formore information.
Youcan also contact yourlocal pound or the
Cat Protection Society in your state.
BEAKS AND BUNNIES AND
OTHER THINGS FUNNY!
Besides dogs and cats, there are other
animals in pounds waiting to be adopted.
Ifyoud like a new best friend with feathers,
floppy ears, hooves, or even scales, the
RSPCA has a search engine that will tell
youwhats available and where its located.
Go to adoptapet.com.au
a
Dry or wet food what is best?
Q
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 youre feeding dry food to your pets,
make sure theyre also drinking plenty
ofwater. Channel Nine veterinarian
DrMichael Archinal says there may be
some advantages to feeding pets wet food,
as it better matches pets normal
nutritional requirements. Its 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,
hesays.
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 arent removed
effectively, the lingering scent
willtrigger a re-offence in the
same spot. Cleansers that contain
ammonia wont 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.
My Dog Puppy Chicken
Mince with Rice, Carrots
& Spinach 100g
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45
just the good
stuff.
Its no secret that the best way to a healthy
cat or dog is a healthy diet.
At Applaws, that means a complete dry food thats free
from cereals and grains. Why?
Because theyre 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.
Which makes Applaws Its All Good 100% healthy.
So if you want nothing but the good stuff for your pet, insist on
Applaws It's All Good.
Natural Cat and Dog food
www.applaws.au.com
50
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60
PET SPECI AL
Providing a healthy daily
diet for your pet is easy with
the Coles pet food aisle and
Caroline Zambranos guide.
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W
hen your pet is part of your family,
itsnatural to want to feed them the
best way you can with food thats
tasty, high in quality and maintains good
health. A healthy pet diet is one thats 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 Nines resident veterinarian
DrArk. 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
isgetting the best nutrition possible.
Food thats labelled complete and balanced
means the ingredients in the food satisfy the
nutritional requirements of the animal, so you
shouldnt need to supplement your pets diet
with additional vitamins or minerals. In fact,
some pet foods contain added ingredients,
such as omega fattyacids for a healthy coat
and skin, antioxidants for healthy brain
function and glucosamine and chondroitin
forjoint support.
FOOD FOR LIFE
Pet food is formulated to cater for the
nutritional requirements at different stages
ofgrowth in different sized breeds.Feeding
adult food to apuppy or puppy food to an
older dog can be detrimental to their health
asthe food contains theright level of nutrients
designed to support theanimal at that life
stage, says Dr Archinal.
Got a pet with weight issues? Dont 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 astrict rule, he says. Thats 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 its easier to
forthem to puton weight. Talk to your vet
about the particular dietary requirements
foryour older pet and have regular check-ups
to help prevent common ailments that come
with ageing.
Feeding
FROM THE PET CARE AISLE
TIME
Applaws Natural
Dog Food Chicken
Selection 5 pack
Optimum Kitten
With Chicken 450g
VIP Fussy Cat
Prime Steak
Mince 450g
VIP Natures
Goodness
Puppy 1.25kg
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CHOOSY CAT?
Cats are natural
carnivores and its
common for them to
develop fussy eating
habits. Kangaroo
mince products from
the meat department
are a convenient
supplement to
acomplete and
balanced dry-food
diet if your cat isnt
keen on regular
wetfoods. Look for
products with added
thiamine, suchas
VIPFussy Cat Prime
Steak Mince.
READING
LABELS
Like all commercial food products,
the ingredients on pet foods are listed
indescending order by weight, but they
dont have to be specific. Meatby-products
such as offal are nutritious for your pet, but
ahigher proportion of muscle meat and other
quality ingredients can make the food easier
to digest. If you dont like the idea of your
pet eating meat by-products, choose
abrand that uses only real meat
and other natural ingredients,
such as Applaws.
62
PET SPECI AL
Home safe
Follow this simple checklist by Wendy Squires to
makemoving house stress-free and safe for your pets.
M
oving house has been proven to be one
of lifes most stressful events just
below losing a spouse, divorce, and
going to jail and its even worse for pets. After
all, at least we know whats 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.
Weve 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
l
Set 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 pets 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
forafew 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.
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CATS
l
Cats dont enjoy travelling, so secure
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
Dont release your cat until the house
is as quiet as possible and confine
herto 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
adoor or window open for her to
return to the house if spooked.
l
Take advantage of the move as an
opportunity totrain your cat to
remain indoors, which is much
moreenvironmentally responsible.
DOGS
l
On moving day, try to stick to your
dogs normal routine as much as
possible. Walk and feed as usual
andgive plenty of cuddles.
l
Try to spend time with your dog.
Yourpresence helps keep him calm.
l
Make sure your dog is ona lead
before venturing outdoors in a new
environment.
l
Spread some treats over the house
to encourage exploration.
FISH
Its important to keep oxygen levels
upwhen transporting fish. If youre
carrying them in a plastic bag, ask
afish retailer to squirt some pure
oxygen in to the bag. Otherwise,
consider abattery-operated aerator.
BIRDS
Try to find a position in your home
that has familiar lighting and draft.
Avoid new noises.
l
Get a copy of your pets veterinary records so
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
Dont wash bedding before the move so they
smell familiar when you get to their new home.
l
Pack your pets 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 pets normal food in case its 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
andhide 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.
63
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
andRobShaw
CONTRIBUTORS Jenny Blume, Michelle
Bateman, Hazel Bradley, Tracy Rutherford,
Mandy Sinclair and Caroline Zambrano
EDITORIAL/ADVERTISING CO-ORDINATOR
Melissa Martin (02) 9263 9792
PRODUCTION MANAGER Rachel Walsh
ADVERTISING PRODUCTION CO-ORDINATOR
Annlyn De Guia
ENQUIRIES Alexandra Marks (02) 9282 8521
ADDRESS 54 Park Street, Sydney, NSW 2000
www.bauer-media.com.au
NATIONAL GROUP ADVERTISING MANAGER
Gillian Cornu 0403 989 105
gcornu@bauer-media.com.au
SALES MANAGER Jacques Cornu 0410 316 868
PUBLISHER Sally Wright
PUBLISHING MANAGER Nicola OHanlon
NATIONAL GROUP SALES MANAGER
Patricia Connolly
BAUER MEDIA GROUP
CHIEF EXECUTIVE OFFICER Matthew Stanton
PUBLISHING DIRECTOR Gerry Reynolds
DIRECTOR OF SALES Tony Kendall
Published for Coles Supermarkets Australia Pty
Ltd ABN 45 004 189 708 Toorak Rd, East
Hawthorn, Vic 3123, by Bauer Media Group. ACN
053 273 546 54 Park St, Sydney NSW 2000.
Printed by Hannanprint NSW, 55 Doody Street,
Alexandria, NSW 2015. 2013 All rights reserved.
COLES SUPERMARKETS PTY LTD
ACTING PUBLICATIONS MANAGER
Bernadette Peace
GENERAL MANAGER, MARKETING
COMMUNICATIONS Tony Phillips
Please forward any queries or feedback to:
Coles Customer Care Dept, Att:Tony Phillips
(Coles Magazine September issue),
PO Box 480, Glen Iris, Vic 3146.
Email: Coles.Customer.Care@coles.com.au Call
toll-free: 1800 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 onoffer
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 12/06/13 to
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 isnot for sale.
K
eeping your pets teeth
clean and healthy is an
essential part of helping
prevent health problems later on.
Annual dental checks are
important for pets, especially
when theyre young, elderly or
predisposed to dental disease, says
dental veterinarian Dr Christine
Hawke from the Animal Referral
Hospital in Sydney.
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 wont stop eating
unless its 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 dont use
human toothpaste as it is not
designed to be swallowed.
Use a toothbrush and toothpaste
designed for pets and have your
pets 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.
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 youre 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.
Tooth tactics
Oral care is important for pet health, so be armed
to the teeth with Caroline Zambranos tips.
FROM THE PET CARE AISLE
l
Pedigree Dentastix
Daily Oral Care
Medium, 3 Pack
l
Optimum Cat Food
Oral Care with
Chicken 500g
l
Ruffs Dog Treats
Hide & Snack with
Lamb, 7 Pack
PEFC / 21 - 31 - 43
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.
PREMIUM GRADE
QUALITY CONTROLLED
VET INSPECTED
FREE RANGE
Our Fussy Cat Fresh Mince will please
even the fussiest Fussy Cats.
Fussy Cat mince is perfect to feed
your cat as true as nature intended
OFFICIAL
FOOD OF THE
TIGERS
C MA 1 3 0 9 _ 2 1 7 3 5 0 A A . p d f P a g e 1 7 / 1 9 / 2 0 1 3 , 1 0 : 0 4 : 1 8 A M
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
andRobShaw
CONTRIBUTORS Jenny Blume, Michelle
Bateman, Hazel Bradley, Tracy Rutherford,
Mandy Sinclair, Wendy Squires and Caroline
Zambrano
EDITORIAL/ADVERTISING CO-ORDINATOR
Melissa Martin (02) 9263 9792
PRODUCTION MANAGER Rachel Walsh
ADVERTISING PRODUCTION CO-ORDINATOR
Annlyn De Guia
ENQUIRIES Alexandra Marks (02) 9282 8521
ADDRESS 54 Park Street, Sydney, NSW 2000
www.bauer-media.com.au
NATIONAL GROUP ADVERTISING MANAGER
Gillian Cornu 0403 989 105
gcornu@bauer-media.com.au
SALES MANAGER Jacques Cornu 0410 316 868
PUBLISHER Sally Wright
PUBLISHING MANAGER Nicola OHanlon
NATIONAL GROUP SALES MANAGER
Patricia Connolly
BAUER MEDIA GROUP
CHIEF EXECUTIVE OFFICER Matthew Stanton
PUBLISHING DIRECTOR Gerry Reynolds
DIRECTOR OF SALES Tony Kendall
Published for Coles Supermarkets Australia Pty
Ltd ABN 45 004 189 708 Toorak Rd, East
Hawthorn, Vic 3123, by Bauer Media Group. ACN
053 273 546 54 Park St, Sydney NSW 2000.
Printed by Hannanprint NSW, 55 Doody Street,
Alexandria, NSW 2015. 2013 All rights reserved.
COLES SUPERMARKETS PTY LTD
PUBLICATIONS MANAGER Alex McDonald
GENERAL MANAGER, MARKETING
COMMUNICATIONS Tony Phillips
Please forward any queries or feedback to:
Coles Customer Care Dept, Att: Alex McDonald
(Coles Magazine September issue),
PO Box 480, Glen Iris, Vic 3146.
Email: Coles.Customer.Care@coles.com.au
Call toll-free: 1800 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 onoffer
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 to
17/09/13 (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 isnot for sale.
S
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47
C MA 1 3 0 9 _ 2 1 4 7 9 4 A A . p d f P a g e 1 7 / 1 6 / 2 0 1 3 , 1 1 : 4 5 : 3 8 A M
DINE
trays are specially prepared

with an array of tempting textures
and enticing avours, offering a
nutritionally balanced meal thats
sure to satisfy.
Everyday
indulgence
R
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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!
TRILL
seed mixes are blended from at least ve 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 wont 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.
MA R 1 3 5 0 4 _ 2 2 0 7 1 3 _ a - 1 2 0 1 3 - 0 7 - 2 2 T 1 1 : 0 3 : 3 8 + 1 0 : 0 0
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66

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. Pourout the
vinegar water and
rinse thoroughly
with cold water.
1
Add sparkle to glasses

Drinking glasses looking cloudy? Rinse in
one part vinegar to three parts warm water.
2
Freshen dishcloths
Place cloths in a container and cover with
water and cup of vinegar. Soak for a few
hours, then thoroughly rinse before using.
3
Spruce up a lunch box
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.
15
HOME
WHITE
VINEGAR
WAYS TO USE
Dont let this household superstar hide at
the back of your pantry put it to work
around your home with these easy ideas.

11
KEEP FLOWERS
BLOOMING
Add 2 tbsp vinegar to
acontainer, fill with water
andadd flowers to help
keep cut blooms looking fresh for longer.
6
Banish cooking smells
Add a few spoonfuls of vinegar to a pot
ofwater and let it simmer on the stove to
remove any cooking smells in the kitchen.
12
Remove 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.
13
Clean 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.

5

BRIGHTEN
LAUNDRY
Add a capful of
vinegar to your
washing and clothes
will come out
looking brighter and
fresher.
7
RESCUE
BOILED EGGS
If an egg starts to
crack while its being
boiled, adding a little
vinegar to the water will stop the
egg white seeping out.
8

Revive chopping boards
Wipe over wooden chopping boards
withwhite vinegar to clean and disinfect
thembetween uses.
9
Oust deodorant marks
Spray deodorant stains on shirts
withvinegar before putting them
intothe washing machine.
10
Survive sticky situations
To remove stickers from plastic or
glass surfaces, or from walls, simply dab the
sticker with vinegar until its completely wet
and then scrape off. If theres any residue left
behind from the sticker, apply vinegar again,
waita minute, then wipe off.
15
Work 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.
P
h
o
t
o
s

G
e
t
t
y

I
m
a
g
e
s
,

S
u
e

F
e
r
r
i
s
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Liquorland Supports
Responsible Enjoyment
Of Alcohol
FOLLOW US
@Liquorland
SHOP ONLINE
liquorland.com.au
LIKE US
facebook.com/liquorland
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A
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W
ine advisor to Jam
ie O
livers
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estaurant G
roup 20022008
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uthor of eight w
ine books Voted B
est Young International
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ine W
riter 2012 by the
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P

cup plain flour

cup Coles Brand Plain Flour

cup mint leaves

cup Coles Brand Thickened Cream

cups plain flour

cup Coles Brand Whole Egg Mayonnaise

trays are specially prepared

seed mixes are blended from at least ve different

also contains NUTRIVIT

Seeds alone wont provide your bird with a complete diet.

contains a uniquely formulated multivitamin

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