curtis stone's

Free

YOUR GUIDE TO THE HEALTH FOOD AISLE

Free

Homemade muesli, p8

FOODFOODFeel-good

C 1 0 7 1 4 e 0 0 0 _ C o v _ I n s e r t - 2 2 0 1 4 - 0 6 - 1 2 T 1 2 : 5 8 : 3 5 + 1 0 : 0 0

• WINTER classIcs • pIpINg-hoT puddINgs • fREEzablE mEals

cuRTIs sToNE’seasy & delicious family meals

Warm up

JULY 2014

ausTRalIa’s No.1 food magazINE

12 pagE hEalTh guIdE INsIdEBonus

Rhubarb, berry & orange crumbles,

page 20

1960 19621961In November, Coles opened store number 130 in Sydney. At the time, it was the biggest variety store in the world, with 1000 staff employed. The ABC commenced broadcasting the current affairs show “Four Corners” – it’s still in production today. Australian tennis great, Neale Fraser, won Wimbledon.

Coles put its New World of Shopping ethos in front of Australians with the opening of the first New World supermarket in Frankston, Victoria (delivering “tomorrow’s shops, today”). Lucky Starr had a hit with “I’ve Been Everywhere”.

1963Kenneth Frank Coles joined the government committee discussing the possible move to decimal currency. He recommended the change.

1964

From Beatlemania to a fresh wave of feminism, the ’60s was a time of change in Australia. Though he had been Managing Director of Coles since before

the end of WWII, Edgar Barton Coles was inspired by the sense of progress and embarked on a program of delivering “tomorrow’s shops, today” to an increasingly affluent Australia.

In 1960, Coles opened the nation’s first freestanding supermarket, equipped with a car park. Edgar’s plan was to develop a chain of supermarkets that would stock everything a family might have on their weekly household shopping list, from light bulbs to lemons, making it possible to get it all in a single trip.

The suburban supermarket model in the 1960s was the latest bold step in the company’s long history of evolution and change. And it’s a tradition that continues to this day.

Coles understands that today’s shoppers have less free time than ever before, and convenience is key – but this means different things for different people. For some, the solution is to use Coles Online, at the desk during lunch hour or on a smartphone on the commute home, and have the shopping home delivered. For others it’s the new experiential retail spaces of the Coles Concept Stores that offer fresh produce and pantry items plus freshly prepared meals from the Coles Kitchen.

And the customer service innovations run through Coles supermarkets around the country, with customers able to access specialty trolleys, carry-to-car services and speedy self-checkout, too.

1960-1969sETTINg ThE pacE

Managing Director Edgar Barton Coles standing in front of one of the many supermarkets he opened in the 1960s.

Coles opened the first freestanding supermarket in Australia, complete with a car park, in North Balwyn, Victoria. Later in the year Coles acquired the Matthews Thompson retail business.

The most delectable of Australian icons, the Arnott’s Tim Tam, was sold for the first time. Family favourites, “My Fair Lady” and “Mary Poppins”, made a big impression at the Academy Awards. The Australian-made police drama “Homicide” premiered. The Beatles toured Australia! With a currency change on the way, Coles kicked off suitable training programs for staff.

coles.com.au 3

NEXT ISSUEThe Coles story continues

as we look back at Australia from 1970–1979.

Neil Armstrong became the first person to set foot on the moon. Australia’s population passed 12 million and Coles became a huge network of 551 stores across the country.

1965 19671966 1968 1969Prime Minister Menzies committed Australian troops to the Vietnam War. The Seekers had international hits with their songs “I’ll Never Find Another You” and “The Carnival is Over”.

Australia gave pounds, shillings and pence a farewell in favour of the dollars and cents of decimal currency. South Australian winemaker, Angove’s, pioneered the wine cask. The package read: “This carton contains one gallon of wine for any occasion.” Glad Wrap and Glad Bags sold in Australia for the first time.

The ABC’s rural soap, Bellbird, aired for the first time. Prime Minister Harold Holt disappeared while swimming off the coast of Portsea in Victoria. Coles partnered with US

company Kresge to open a chain of discount department stores in Australia under the name Kmart. The first Kmart opened the following year, with new Coles Chairman and Managing Director, Norman Cameron Coles, acting as chief floor-walker on the day.

Coles’ foray into TVOn 6 July 1960 Coles launched its own television quiz show, called “Coles £3000 Question”. A half-hour program presented each Wednesday night in four states, it was the richest cash quiz in Australia. The show was an enormous success and featured advertising for Coles’ own Embassy products and other house brands. Today, Coles continues its interest in television with a range of shows including sponsorship of the phenomenally successful “MasterChef Australia” and “My Kitchen Rules”.

Pho

tos

BAu

Er-m

EdIA

.Co

m.A

u, t

hE

Aust

rAlI

An W

om

En’s

WEE

kly

& A

rno

tt’s

Au

strA

lIA

Kmart arrives in OzWhen Coles opened the first Kmart in 1969 it offered seven pounds of washed potatoes for 19 cents, T-Bone steaks at 59 cents a pound, sausages at 20 cents a pound and legs of lamb for $1.19.

Treat your family - 1960s style!American-style fried chicken was introduced to Australia in 1968 and has been popular ever since. For Curtis Stone’s Oven-Fried Chicken with Sweet Potato Wedges, see p53.

Fondue cookery was in fashion in the ’60s and remained popular well into the ’70s.

4 coles.com.au

Woolly socks, blankets, movies and piping-hot puddings (p38) are top of my agenda this month, as I start to properly prepare to bunker down for winter. If like me, you’re trying to avoid going outside too often, you may already be planning ahead by stocking up, cooking delicious hearty dishes in big batches and freezing meals for later. To help you plan this month, we’ve created some handy freezable recipes like our rich Beef, Guinness & Mushroom Pies (p29) – perfect for a cosy weeknight in.

It’s even more important to take good care of yourself over winter, so make sure you stock up on plenty of fresh seasonal vegies (p16), keep your energy up with winter comfort classics (p34) and check out our Feel-Good Food guide (inserted) to help keep you and the family in tip-top condition. There’s lots to love about this time of year – enjoy!

Please forward any queries or feedback to: Coles Customer Care dept, Att: Alex mcdonald (Coles Magazine July issue), Po Box 480, Glen Iris, Vic 3146. Email: [email protected] 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. Products featured in the magazine are on offer while stocks last. non-food not available in all stores. Coles reserves the right to limit sale quantities (except sA). some products or varieties featured may not be available at all stores and some products pictured may have additional varieties available. Prices shown are Coles prices at the time of publication and some prices listed may vary in regional areas. the offering in this magazine is not available at Coles Express or Coles Central stores. not all products available at Coles online. Prices available from 03/07/14 to 07/08/14 (excludes liquor). recipe costings are based on quantities used per recipe serve, excluding pictured drinks unless otherwise indicated, and are based on correct prices at the time of going to print. Prices may vary between stores. Pricing is to be used as a guide only. this publication is not for sale.

alex mcdonaldPublications Manager

MY FAVOuRITE

RECIpE

Welcome

Bauer Media pty liMited CustoM MediaEDitor Joanna WebberDEPUtY EDitor Sally Paine CrEAtiVE DirECtor Sally Keane Art DirECtor Fiona Parsons ChiEf SUB EDitor kyle rankinfooD EDitor lucy nunes fooD PhotogrAPhY Julie Crespel, Andy lewis, louise lister, James moffatt, Cath muscat and rob PalmerContriBUtorS Michelle Bateman, Marie-Hélène Clauzon, dominique Gekas, yael Grinham, Jane hann, sarah hobbs, sharon kennedy, liz macri, sarah mayoh, michelle noerianto, Julia richardson and tracy rutherfordEDitoriAl/ADVErtiSing Co-orDinAtor Melissa Martin ProDUCtion MAnAgEr rachel Walsh ADVErtiSing ProDUCtion Co-orDinAtor Talia Macri BAUEr MEDiA PtY liMitED CUStoM MEDiA EnqUiriES Amanda Evans (02) 9282 8521 ADDrESS 54 Park street, sydney, nsW 2000 www.bauer-media.com.au

nAtionAl groUP ADVErtiSing MAnAgEr Gillian Cornu 0403 989 105 [email protected] MAnAgEr Jacques Cornu 0410 316 868 ADVErtiSing DESignEr Heather Armstrong ExECUtiVE gEnErAl MAnAgEr niall murphy PUBliShing MAnAgEr nicola o’hanlon nAtionAl groUP SAlES MAnAgEr Patricia ConnollyBauer Media pty liMitedChiEf ExECUtiVE offiCEr Matthew Stanton DirECtor of SAlES Tony KendallPublished for Coles supermarkets Australia Pty ltd ABn 45 004 189 708 toorak rd, East hawthorn, Vic 3123, by Bauer media Pty limited. ACn 053 273 546 54 Park st, sydney nsW 2000. Printed by hannanprint nsW, 8 Priddle street, Warwick Farm, nsW 2170. © 2014 All rights reserved. Coles superMarkets pty ltd PUBliCAtionS MAnAgEr Alex mcdonaldgEnErAl MAnAgEr, MArkEting CoMMUniCAtionS simon mcdowell

THIS MONTH, OUR EXPERTS ARE LOVING...

curtis stonesuperstar chef

“Casseroles have always held a special place on dinner tables. Mine (p50) has bubbling sauce and a golden topping that screams family dinner.”

matt skinnerWine expert

“Stocking up on big reds – cab sauv, shiraz, and grenache to name a few. Big reds that are at home with winter fare and a roaring open fire.”

lucy nunesfood editor

“Spending time in the kitchen with my kids during the school holidays making gnocchi (p20), cupcakes (p45) and chocolate fondants (p39).”

p25

p23

p45

Get broccoli cooking tips fresh

from the farm

If, like me, you’re a fan of ancient grains and seeds, you’ll love our supercharged Aussie damper recipe on p47.

news2 serving australia

for 100 years The journey through the decades continues as we take you back in time with iconic images and fascinating facts from Australia’s 1960s

9 THIS MONTH AT COLES new products in store, perfect porridge, nutting out nuts and lots more

61 on the shelf Find out what’s new in

store and revisit some tried-and-true favourites

DRInKs60 What to drink The latest beer news

plus slow cooking Q&A

health62 4 foods to support

iMMunity nutrients you need now

style63 1 jaCket 3 Ways Try out a wearable new

fashion trend with the mix khaki utility jacket

BeaUty64 skinCare solutions Strategies to counter

the drying effects of winter on your skin

In this issue...plus

47 eat Well A new take on Aussie damper with healthy grains and seeds

49 feed your faMilyChef Curtis Stone brings tasty new meals to your table

56 sneaky shortCutssave time and effort in the kitchen with ready-made buys

34 Winter ClassiCs Put some timeless comfort food favourites on your weekly menu

38 piping-hot puddingsWarm things up with these gorgeously decadent desserts

45 food fiXer Kids will have fun making and decorating these teddy cupcakes

16 in seasonDelicious sweet potato, Portabella mushroom and rhubarb recipes

23 aussie-groWn BroCColiThis super green vegie is packed with nutrients, colour and flavour

29 Meals to freezeStash these make-ahead meals in your freezer for busy nights

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 tbsp = 20ml, 1 tsp = 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 Nutrition analysis is an estimate, based on average values, using Coles branded products where possible, to help you make informed decisions. If you have specific dietary needs, consult a health professional. Compare these values against the following Percentage Daily Intake (%DI) figures, which are average daily requirements for adults.

• Energy (kilojoules) No more than 8700kJ per day • Fat No more than 70g fat per day (no more than

24g saturated fat per day) • Sodium No more than 2300mg sodium per day

• Fibre Good source of fibre = 4g or more per serve • Protein Good source of protein = 10g or more per serve • Fruit & vegetables Aim for two 150g serves of fruit and

five 75g serves of vegetables to make up your 7-a-day.

6 coles.com.au

nEWs

Porridge plusA bowl of warm, creamy porridge makes a hearty and filling breakfast. For a healthy start to a cold day, prepare quick or traditional oats on the stove or in the microwave following packet directions and add your favourite flavours. Keep

it simple with fresh strawberries and a drizzle of honey, or add delicious combinations of fruit, nuts and seeds for extra texture and nutrients. Try sprinkling with diced fresh pear, dried cranberries and chopped hazelnuts, or stir in 1 tbsp of Coles Brand LSA Meal

along with some halved seedless grapes and Coles Brand frozen blueberries. Or, for some natural sweetness with added crunch, top your porridge with sliced banana, pepitas and toasted sesame seeds then finish with a drizzle of honey or maple syrup.

Feed your winter cravings with Coles, from great new buys and smart advice to fresh inspiration for the season.

this month

at coles

Foo

d P

rEPA

rAtI

on

sA

rAh

mAy

oh

sty

lIn

G m

ArI

E-h

�l�n

E Cl

Auzo

n P

ho

to A

nd

y lE

WIs

The Dairy Industry association of australia takes australian dairy products seriously. each year, the DIaa’s “awards of excellence” celebrate the best in australian dairy products. This year, coles won a stunning array of awards across a number of categories, including a Gold Medal in the novelty Ice-cream section for coles classics Peanut Butter Ice cream 4 Pack. These creamy dreamy treats of peanut butter ice cream are swirled with a hint of caramel coated in milk chocolate with peanut pieces.

MONTH

Think oysters only belong on a fresh summer seafood platter? Pacific oysters, caught off the coast of southern Australia, are actually at their plump and luscious best in winter. they can be enjoyed both au naturale or cooked, so try them on their own on a platter with fresh citrus wedges, crumbed and fried in a po’ boy sandwich (p56), or in the seafood bistro classic, oysters kilpatrick. To make this show-stopping entrée for four, place 12 Pacific oysters in their half shells on a baking tray. drizzle with 1 tbsp Worcestershire sauce and

sprinkle with 80g finely chopped bacon. Place under a preheated grill for 5-7 mins or until the bacon is crisp. Arrange oysters kilpatrick on a bed of coarse salt and serve with lemon wedges. try this For a fun party food idea, make Virgin Mary oyster shooters. Combine 1 cup tomato juice, 3 tsp Worcestershire sauce and a few drops of Tabasco sauce in a jug. Season. Divide 6 Pacific oysters among 6 shot glasses. Pour over the tomato mixture and decorate with celery sticks.

colEs cREams

Gold medal winner!

Silver Medal winners included Coles Brand Coconut lime ice Cream, a tropical holiday in a dessert bowl made with pure cream, and Coles Classics Almond and Coles Classics Vanilla ice creams, both coated in the smoothest real milk chocolate. Coles Brand Australian tasty Cheddar also scored a silver medal. this quality cheddar is aged for approximately 7 months, selected only when it’s ready, and is made with 100 per cent Australian milk. like our other Awards of Excellence winners, it’s made right here in Australia.

seaFOOd sensatiOn

dairy awards

It’s fantastic news that all Coles Brand canned peaches, pears, plums and apricots are Aussie grown and proudly canned in Australia by SPC Ardmona. Each can contains premium quality Australian fruit and brings with it a committed support for Aussie farmers and regional industry. Canned fruit is versatile and can be used in a range of recipes, both sweet and savoury, as a topping for porridge, muesli and yoghurt, or on its own with a dollop of cream or ice-cream. Yum!

gOOdnessAussie

10 coles.com.au

Healthy eating is now even more convenient for Coles online shoppers. The new Healthy living aisle groups together your healthy favourites in one place, with a range of gluten free, organic and vegetarian products, as well as a healthier choices section that provides the healthiest options of products designed to complement a diet rich in fresh fruit and vegetables. Coles online offers delivery when you want it, 7 days a week, with 2-hour time slots. delivery is free the first time you shop online and you get free delivery every Wednesday when you spend $100 or more.* Plus, as a flybuys member you can save time and shop from a list of products you normally buy in store. So start shopping from your desktop, mobile or tablet today.

n o r b u c o l e s 1 4 1 5 3 1 4 3 1 - 2 2 0 1 4 - 0 6 - 0 2 T 1 4 : 3 3 : 3 5 + 1 0 : 0 0

n o r b u c o l e s 1 4 1 5 3 1 4 3 1 - 2 2 0 1 4 - 0 6 - 0 2 T 1 4 : 3 3 : 3 5 + 1 0 : 0 0

Grab your free copy of Coles Baby & Toddler magazine in store now and find up-to-date expert advice on pregnancy and baby care plus loads of inspiring ideas, recipes and more. Join the Coles Baby & Toddler Club today when you visit coles.com.au/babyclub

heaLth

COlEs bAbY TAlk

helper

*Offer valid at Coles online for customers when they spend $100 or more, excluding tobacco products. Free Delivery excludes Hamilton Island and Remote Orders and will automatically be deducted at checkout. Normal delivery terms and conditions apply.

doN’T mIss

MacadaMiasThe only nuts native to Australia, macadamias are grown in Queensland and northern nsW. A good source of thiamin (vitamin B1) which is important for normal energy production, they have a delicate flavour and crunchy texture.

TRY THIS Make some spiced macadamias for a nibble. Combine 3 cups macadamias with ¼ cup orange juice, 2 tbsp mixed spice and 1 tsp salt. Arrange in a single layer on a large oven tray. Roast at 120°C or 100°C fan, stirring every 15 mins, for 45 mins. Season.

alMonds Grown in northern Victoria and southern nsW and fully pasteurized, Coles Brand Almond kernels are available in natural and dry roasted varieties. Almonds are a good source of vitamin E, which is an antioxidant that helps protect cells from damage.

TRY THIS Almond & rocket pesto makes a great sandwich spread instead of butter or mayo. Blend 120g baby rocket with ¹/³ cup toasted almonds, ¼ cup grated parmesan, 1 tbsp lemon juice and 1 garlic clove until smooth. With motor running, add ¹/³ cup extra virgin olive oil and process until combined. Season.

Peanuts Sometimes called groundnuts, peanuts are actually legumes – unlike tree nuts, they grow on a small bush with the kernels forming under the ground. they’re a good source of folate – necessary for normal cell division – and vitamin E, and also contain magnesium and phosphorus.

TRY THIS Make a peanut dressing for coleslaw. Blend ½ cup vegetable oil, ¼ cup red wine vinegar, ¼ cup roasted peanuts and 1 tbsp brown sugar until smooth. Season. Drizzle over shredded cabbage or kale and sprinkle with extra chopped roasted peanuts.

Sweet snacksFor a sweet treat that’s gluten free and packed with goodness, head to the produce aisle and enjoy the coles Brand range of award-winning flavoured and coated nuts. The French vanilla almonds are made with real Madagascan vanilla, while the honey-roasted macadamias are made with australian honey. They’re crunchy and delicious.

Know yoURNuTs

Good source of vitamin E

Good source of thiamin

Good source of folate

Good source of vitamin B6

Source of magnesium

Pistachios A good source of vitamin B6 – important for normal nerve function – pistachios also contain thiamin, folate and vitamin E. Coles Brand Pistachios are oven-dried in the shells, which are easy to open.

TRY THIS Make pistachio dukkah. Combine 1 cup pistachios, ¼ cup sesame seeds, 2 tbsp chia seeds, 1 tbsp honey, 2 tsp olive oil and 2 tsp ground cinnamon in a bowl. Spread over a baking tray and roast at 200°C or 180°C fan for 5 mins. Cool, then process until finely chopped.

Pecans A source of vitamin E and magnesium, which contributes to a reduction of tiredness and fatigue, pecans also contain a range of antioxidants. Grown in northern nsW, Coles Brand Pecans are great roasted to enhance their sweet flavour.

TRY THIS Make pecan, banana & date cigars for dessert. Combine chopped pecans, banana and fresh dates in a bowl with fresh ricotta. Use as a filling with filo sheets. Bake at 180°C or 160°C fan for 15 mins or until golden. Serve with yoghurt and a drizzle of honey.

Nuts are not only delicious, they also contain essential nutrients, including protein, dietary fibre and good fats that combine to help you feel full, so you’re less likely to reach for unhealthy snacks. Plus, all the Coles Brand nuts featured below are Australian grown.

12 coles.com.au

yourHEALTH

chIcKen, MInteD Pea & RIcotta MeatBalls• serves 2 • prep & Cooking 50 mIns

¹/³ cup frozen peas1 tsp finely grated lemon rind2 tbsp chopped mint, plus 2 tbsp mint leaves,

extra, to serve175g Coles rSPCA Approved Chicken Mince1 clove garlic, crushed¼ cup dried multigrain breadcrumbs1 egg yolk2 tbsp low-fat ricotta1 tbsp olive oil400g can Coles Brand italian Diced tomatoes2 tsp balsamic vinegar130g wholemeal spaghetti2 tbsp shaved parmesan

1 Preheat oven to 240°C or 220°C fan. Grease and line a small shallow baking dish with baking paper.2 Place the peas in a medium heatproof bowl. Cover with boiling water. Stand for 1 min. Drain,

reserving 1 tbsp of the water. Blend or process peas, reserved water, lemon rind and chopped mint until just combined.3 Combine mince, garlic, breadcrumbs and egg yolk in a medium bowl. stir in pea mixture and ricotta.4 roll level tbsp of mixture into balls using wet hands. Place in prepared dish. Drizzle with oil. roast for 15 mins, turning once. Add tomato and vinegar. Cook for 5 mins or until the meatballs are cooked through and sauce is hot.5 Meanwhile, cook pasta in a large saucepan of boiling water until al dente. drain.6 Serve pasta with meatballs and sauce. Top with extra mint and parmesan.note Freeze the meatballs raw or cooked. thaw in the fridge before cooking or reheating.

per serve 2622kJ (626 Cals) / 40g protein / 24.1g fat (6.9g sat fat) / 62.1g carb / 6.8g fibre / 445mg sodium

The 2011-13 Australian Health Survey showed one in 20 adults had diabetes, and an unhealthy lifestyle is a major risk factor in developing the disease. July 13-19 is National Diabetes Week, and this month also sees the release of a new cookbook, the australian Women’s Weekly diabetes [Bauer Media Books, $12.95], which is packed with useful advice and recipes to help families towards healthier eating. Try this simple, low-GI twist on a winter favourite.

cOOKbOOKOF the mOnth

coles.com.au 13

soupER TasTynothing tastes as good as something that’s home grown and the new soup range from heritage brand rosella is Australian-grown, Australian-made and Australian-owned. rosella Classic Australian soups contain nothing artificial and no preservatives. They’re ready to heat and eat, so serve them up with crusty fresh bread for a tasty and satisfying quick-and-easy lunch or dinner. the range includes Vine ripened tomato, tomato minestrone and Cream of tomato.

eyes on the Pies For more than 100 years, herbert Adams has been baking pies that Aussies love. The Herbert Adams Gourmet Slow Cooked pies are made with deliciously tender chunks of 100 per cent Australian beef, selected for optimum texture and flavour. the pies are slow-cooked for eight hours and then encased in herbert Adams famous flaky pastry. They’re Australian-made and mouth-watering varieties include Chunky Beef and Chunky Beef & mushroom.

newsfLASH

Coles promotion

AussiepeAches

Victoria's Goulburn Valley provides the perfect growing conditions for peaches – as well as pears and apricots.

When you reach for a can of all-Australian Coles Brand peaches, apricots or pears, you'll be getting a healthy serve of the 70-year relationship between SPC and Coles to bring you locally sourced fruit from the Goulburn Valley.

SPC was started by Australian farmers as a co-op in the Goulburn Valley in 1917. Many of the 120 growers who supply this fruit are highly skilled orchardists, often with a strong family connection to fruit growing in the Goulburn Valley region.

With all Coles Brand canned peaches, pears and apricots coming from SPC and the Goulburn Valley, the volume sourced locally will increase to more than 4 million kilograms of fruit annually – which is more than 300 truckloads.

Coles Brand canned fruit is proudly produced by SPC in a 70-year relationship

Grown in Australia�s Goulburn Valley and canned fresh to capture their wonderful taste, let Coles Brand peaches

put a smile on your face all year round.

Coles promotion

peAches

coles promotion

true blue Peach cobblerMakes 4 | prep 15 MINS | cook 30 MINS

60g butter, melted²/³ cup almond meal ²/³ cup self-raising flour¹/³ cup caster sugar2 tbsp milk 1 egg, lightly beaten zest of 1 lemon and 2 tbsp juice825g Coles Brand Peach Slices in

Syrup, drained, syrup reserved 2 tbsp demerara sugar icing sugar and ice cream to serve

1 Preheat oven to 180ºC (160ºC fan). Brush 4 x 1½ cup baking dishes with some of the melted butter. 2 Combine almond meal, flour and sugar in a large bowl. Whisk together the milk, egg, zest and juice, and remaining melted butter, and stir into flour mixture until smooth. 3 Spoon batter evenly into dishes, arrange peaches on top, drizzle with a little syrup, and sprinkle with demerara sugar. Bake for 25-30 mins, until golden. Dust with icing sugar and serve with ice cream.

essentialsColes Brand Peach

Slices in Syrup

Our Aussie-grown fruit is ripened in perfect growing conditions

Coles shoppers can be sure the fruit from

SPC passes quality checks before being packed

Three generations of the Parris family have been growing peaches for SPC for more than 60 years. Nick Parris, pictured left, harvests peaches from the family orchard in Bunbartha, in the fertile soils of Victoria's Goulburn Valley.

FrEsh

16 coles.com.au

JulyIn season

Your guide to buying and cooking the season’s best produce – from our Aussie farmers to you.

pOrtabeLLamUshrOOmsThese brown beauties are firmer in texture and richer in flavour than white mushrooms.try this Make a quick mushroom sauce for pan-fried steak, pork or chicken. remove the meat from the pan and melt 30g butter over high heat. Cook 150g chopped mushrooms, stirring, for 3 mins or until tender. Add 1 tbsp brandy, then ½ cup cream and bring to the boil. Cook for 1-2 mins or until the sauce thickens. Season.

sweet pOtatOnot actually related to, but a popular alternative to the potato, this versatile vegie brings a lovely sweetness to savoury cooking and can be baked into cakes and pies, too.try this Try some of your favourite potato recipes with sweet potato instead. Mash, add a little ground nutmeg and use to top a shepherd’s pie. Or roast wedges, sprinkled with salt, dried chilli flakes and chopped rosemary, in a single layer at 190°C or 170°C fan for 1hr, turning once.

rhUbarbEaten as a fruit, the red skinned stalks of this vegie have a tart flavour that becomes irresistible when cooked and sweetened. remove and discard any leaves, then poach, stew or bake.try this roast sliced rhubarb sprinkled with 1 tbsp caster sugar in a single layer for 15 mins at 180°C or 160°C fan, then use it to make spectacular cheat’s desserts. Serve on tart shells filled with sweetened ricotta flavoured with orange rind, on meringue nests or with pancakes and vanilla ice-cream.

cauliflower, mandarins, wombok, potatoes, pumpkin, kale and limes...

alsoIN sToRE

NoW

MushrooM risotto• serves 4 • prep 10 mIns • Cooking 40 mIns

1l salt-reduced vegetable stock2 tbsp olive oil1 brown onion, finely chopped1½ cups arborio rice½ cup dry white wine3 garlic cloves, finely sliced40g butter500g Portabella mushrooms, coarsely chopped2 tbsp chopped flat-leaf parsley1 cup finely grated parmesan

1 Heat the stock and 1 cup of water in a medium saucepan over high heat until almost boiling. remove from heat and cover to keep warm.2 Heat 1 tbsp of the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 5 mins or until tender. Stir in the rice until well coated. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed.

repeat with the remaining stock mixture until the rice is tender with just a slight bite. 3 Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the garlic, stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook the mushrooms in the butter, in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. return one-quarter of the mushrooms to the pan. Add the garlic and parsley. Season and toss to combine. reserve to garnish the risotto.4 Stir the plain mushrooms and parmesan into the risotto. Set aside, covered, for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.

per serve 2458kJ (587 Cals) / 17.2g protein / 24.1g fat (10.7g sat fat) / 68g carbs (7.2g sugars) / 3.9g fibre / 1338mg sodium / 2 serves of your 7-a-day fruit & vegetables

$5.60Per

serve

PortaBella Pizza Bianca• Makes 2 • serves 4 • prep 5 mIns • Cooking 15 mIns

300g pkt toscano Pizza Bases2 tbsp mascarpone2 large garlic cloves, finely sliced120g Portabella mushrooms, thinly sliced 180g drained bocconcini, thickly sliced1½ tbsp extra virgin olive oilbaby rocket, to serve

1 Preheat oven to 240°C or 220ºC fan. Place the pizza bases on 2 lined baking trays.2 spread mascarpone evenly over the bases. Sprinkle with garlic. Arrange the mushroom and bocconcini on top. drizzle with olive oil and season. Bake for 10-12 mins or until the bocconcini is bubbling and the edges are golden. Serve immediately with rocket.

per serve 2110kJ (504 Cals) / 19.6g protein / 27g fat (12.9g sat fat) / 44.8g carbs (2.4g sugars) / 3.5g fibre / 802mg sodium / 0.5 serves of your 7-a-day fruit & vegetables

$3.70Per

serve

Bacon & onion sweet Potato rosti with Fried eggs• serves 4 • prep 20 mIns + CoolInG • Cooking 45 mIns

1kg sweet potato100g short-cut bacon, from the deli,

finely chopped1 brown onion, finely chopped2 tsp finely chopped thyme leaves1 tbsp olive oil40g butter4 eggsColes Brand 4 leaf Salad, to serve

1 Microwave the sweet potato on high for 5 mins or until partially cooked (see note). Cool, then

peel and discard skin. Coarsely grate the sweet potato into a large bowl. Add the bacon, onion and thyme. Season and toss to combine.2 line the base of a large frying pan with a disc of baking paper. Heat oil and half of the butter in pan over medium-high heat. Add sweet potato mixture, pressing down slightly. reduce heat to medium. Cook, covered, for 20 mins. dot rosti with remaining butter and cover with a second disc of baking paper. Place a large plate over the frying pan and flip pan. slide rosti and paper base back into pan and cook for 20 mins

or until golden on both sides and tender.3 Meanwhile, heat a greased, large non-stick frying pan over high heat. Crack the eggs into the pan and cook for 2-3 mins or until white is set. 4 Divide rosti and fried eggs among plates. Serve with salad.note the sweet potato needs to be firm enough to grate – if it turns to mash, your rosti won't be as light and fluffy.

per serve 1833kJ (438 Cals) / 16.1g protein / 21g fat (8.4g sat fat) / 43.5g carbs (18.7g sugars) / 6.7g fibre / 460mg sodium / 3.5 serves of your 7-a-day fruit & vegetables

coles.com.au 19

$2.95Per

serve

Our grower says...“Grown in sub-tropical south-east

Queensland, our sweet potatoes are full of Aussie sunshine and flavour.”

– Nic Jess, sweet potato grower, Qld

rECI

PEs

luCy

nu

nEs

Fo

od

PrE

PArA

tIo

n s

ArA

h m

Ayo

h s

tylI

nG

yA

El G

rIn

hA

m P

ho

tos

lou

IsE

lIst

Er

rECI

PEs

luCy

nu

nEs

Fo

od

PrE

PArA

tIo

n s

ArA

h h

oBB

s s

tylI

nG

VIV

IEn

nE

WA

lsh

Ph

oto

s CA

th m

usC

At

Four-cheese sweet Potato gnocchi• serves 6 • prep 30 mIns + CoolInG • Cooking 20 mIns • frEEzABlE

1.2kg sweet potato100g ricotta1½ cups flour125g mascarpone100g gorgonzola (see note)½ cup finely grated parmesan¹/³ cup milkchopped chives, to serve

1 Microwave the sweet potato on high for 8-10 mins or until very tender. Set aside to cool. Peel and discard skin. Using a ladle, push the sweet potato and ricotta through a fine sieve into a large bowl. Season with salt. Add the flour, ½ cup at a time, until a soft dough forms (you may not need to add all the flour). 2 Turn the dough onto a lightly floured surface and divide into 4 portions. roll 1 dough portion into a 2.5cm-thick log. Cut into 1.5cm slices. Press with a fork to make indentations. Set aside, in a single layer, on a large baking tray dusted with flour. repeat

with the remaining dough portions.3 Combine the mascarpone, gorgonzola, parmesan and milk in a small saucepan. Cook, stirring, over medium heat for 4-5 mins or until hot but not boiling.4 Meanwhile, bring a large saucepan of salted water to the boil, then reduce heat to a simmer. Cook the gnocchi, in 2 batches, for 2-3 mins or until they rise to the surface and are slightly puffed.5 Use a slotted spoon to transfer gnocchi to plates and drizzle with sauce. Sprinkle with chives and season with pepper.notes • If gorgonzola is unavailable, use any soft blue cheese. • Freeze raw gnocchi in a single layer on a tray, then transfer to a snap lock bag and freeze for up to 2 months. Cook from frozen.

per serve 2166kJ (518 Cals) / 16.2g protein / 20.7g fat (12.8g sat fat) / 61.9g carbs (14.8g sugars) / 5.7g fibre / 381mg sodium / 2 serves of your 7-a-day fruit & vegetables

rhuBarB, Berry & orange cruMBles• serves 6 • prep 20 mIns • Cooking 30 mIns • frEEzABlE

2 Eve apples, peeled, cored, chopped juice of 1 orange½ cup brown sugarbunch rhubarb, trimmed, thickly sliced250g Coles Brand frozen Mixed Berries¹/³ cup plain flour1 tsp orange rind½ tsp Coles Brand ground Cinnamon60g butter, chopped¹/³ cup rolled oats¼ cup chopped Coles Brand Australian Pecansdouble cream or natural yoghurt, to serve

1 Preheat oven to 200˚C or 180˚C fan. Cook the apple, orange juice and half the sugar in a medium saucepan over medium-high heat for 3 mins. Add the rhubarb and cook for a further 2 mins or until just tender. remove from heat. stir in the berries. Divide among 6 greased 1-cup ovenproof ramekins.2 Place the flour, orange rind, cinnamon and remaining sugar in a large bowl. using fingertips, rub in butter until mixture resembles breadcrumbs and starts to clump together. Stir in oats and pecans. Sprinkle over fruit. Bake for 25 mins or until bubbling and the top is golden and crunchy. Serve with cream or yoghurt.note Freeze baked or unbaked crumbles wrapped in plastic wrap and foil for up to 1 month – if unbaked, thaw before baking.

per serve 1529kJ (365 Cals) / 4.8g protein / 18.8g fat (9g sat fat) / 41.7g carbs (29.3g sugars) / 6.3g fibre / 81mg sodium

$2.30Per

serveFREEZE

THIS

$3.10Per

serveFREEZE

THIS

rECI

PEs

luCy

nu

nEs

Fo

od

PrE

PArA

tIo

n s

ArA

h m

Ayo

h s

tylI

nG

yA

El G

rIn

hA

m P

ho

tos

lou

IsE

lIst

Er

rECI

PEs

luCy

nu

nEs

Fo

od

PrE

PArA

tIo

n s

ArA

h h

oBB

s s

tylI

nG

VIV

IEn

nE

WA

lsh

Ph

oto

s CA

th m

usC

At

coles.com.au 21

rhuBarB & coconut slice• Makes 12 • prep 20 mIns • Cooking 40 mIns

100g butter, at room temperature¾ cup caster sugar1 egg, separated²/³ cup plain flour¼ cup self-raising flourbunch rhubarb, trimmed, cut into

1cm-thick slices1 cup shredded or desiccated coconut

1 Preheat oven to 180ºC or 160°C fan. Grease a 26cm x 16cm slice pan and line with baking paper, allowing the long sides to overhang.2 Use an electric mixer to beat the butter and ¼ cup of the sugar in a large bowl until light and creamy. Beat in egg yolk until combined. sift over combined flour and stir until a soft dough forms. Press into base of prepared pan. Bake for 20 mins or until golden.3 Place rhubarb in a single layer in a large baking dish. Sprinkle with 1 tbsp of the sugar. Bake with the slice base for 15 mins or until rhubarb is tender but holds its shape.4 Meanwhile, combine egg white, coconut and remaining sugar in a small bowl. 5 Spread the rhubarb over the slice base. sprinkle over coconut mixture. Bake for 20 mins or until golden. Cool in the pan, then cut into pieces.note This slice is best eaten on the day as the base softens the next day.

per slice 871kJ (208 Cals) / 2.8g protein / 11.4g fat (7.8g sat fat) / 23.1g carbs (14.9g sugars) / 2.2g fibre / 82mg sodium

$0.60Per

slice

coles.com.au 23

BROCCOLI

Broccoli Pasta Bake• serves 4 • prep 15 mins • Cooking 40 mins • freezaBle (see notes)

300g macaroni60g butter 100g short-cut bacon, from the deli,

finely chopped1 small leek, thinly sliced1 tbsp chopped thyme¼ cup plain flour 1½ cups milk150g blue cheese, coarsely chopped375g broccoli, trimmed, cut into small florets½ cup coarsely grated parmesan½ cup panko breadcrumbsolive oil spray

1 preheat oven to 200ºc or 180ºc fan. 2 cook the macaroni in a large saucepan of salted boiling water until al dente. drain, reserving 1½ cups of the cooking liquid. 3 meanwhile, melt the butter in a large saucepan over high heat. cook bacon, leek and thyme, stirring, for 4 mins or until the leek is soft. Add flour and cook, stirring, for 2 mins or until the mixture comes together. 4 gradually add reserved cooking liquid and milk to leek mixture, stirring until smooth. cook, stirring, for 4 mins or until the sauce boils and thickens. stir in the blue cheese and

season. stir in the broccoli and pasta. 5 pour the mixture into a 2l ovenproof dish. top with the parmesan and breadcrumbs. spray with oil. bake on the top shelf of oven for 25 mins or until golden and bubbling.notes • cool and freeze in airtight containers for up to 2 months. • Find panko breadcrumbs in the asian food section – if unavailable, use any fresh or dried white breadcrumbs.

per serve 3182kJ (761 Cals) / 29.2g protein / 39.5g fat (23.6g sat fat) / 23.6g carbs (7.9g sugars) / 7.5g fibre / 919mg sodium / 1 serve of your 7-a-day fruit and vegetables

This versatile vegie is a powerhouse of nutrients, but we love the fantastic flavour and colour it adds to winter meals.

$4.75Per

serveFREEZE

THIS

24 coles.com.au

rECI

PEs

do

mIn

IQu

E G

EkA

s F

oo

d P

rEPA

rAtI

on

sA

rAh

ho

BBs

sty

lIn

G m

ArI

E-h

�l�n

E Cl

Auzo

n P

ho

tos

roB

PAlm

Er

cean views equal prime real estate in Australia, and the coastal breezes in Werribee South, Vic, help ensure the broccoli Fresh

Select grows for Coles is among the best you can buy.

“We’re on the coast, so it’s cooler during summer but on average the weather’s ideal – it’s like a microclimate through the year,” says grower John Said.

Jointly owned by the Ballan and said families, Fresh select has been supplying Coles for more than 20 years. “through Coles, we’ve got a good understanding of what consumers want and we make sure we grow great-quality broccoli all year round.” The company also grows cauliflower and lettuce, but about 30 per cent of the 1000 hectare farm is broccoli. Australia’s growing appetite for the vegie suggests we’re heeding all that health advice and eating our greens with gusto. “Demand always increases during wintertime, but every year we seem to sell more and more,” John says.

When John says broccoli is his favourite vegie, there’s no doubt he means it, and his favourite recipe sounds like

a must-try. “I steam it ever so lightly, then sauté it in chopped garlic and chilli and squeeze lemon juice over the top – it’s absolutely delicious. The chilli gives it that little sense of heat and the lemon gives it that acidity at the end – that’s what I love.” People who don’t eat the stems don’t know what they’re missing out on, he says. “Seriously, the stems are the best part.”

A love of broccoli runs in the Said family, along with an appreciation of food, wine and getting together around the table. “We’re a family of five and we’re all so busy with work, school and uni, but we pick a day of the week to get together to sit around eating and enjoying time together.”

The best thing about growing broccoli for John? “We’re growing food. I love saying that. It’s simply food, beautiful food,” he says. “It’s so good for you, and you feel so proud doing it. I love it.”

grOWINg BrOCCOlIIt takes about 10 weeks to grow broccoli from seedlings, but in that short time there’s a lot that can go wrong for the farmer.

“Temperatures getting up into the 40 degree mark, that’s a challenge,” John says. “If we get too much rain, it’s a problem too. All in all though, we enjoy pretty good weather so we tend to get a pretty good result.” John is proud of Fresh Select’s sustainable growing practices.

“Our broccoli is very environmentally friendly,” he says. “Our pest management program and soil health program allow us to use more natural production methods.”

At this time of year, slower growing conditions turn the broccoli a darker shade of green. “During the summer months it’s got that light green colour because when it grows very fast the head doesn’t get exposed to as much

sunlight,” John says. However, colour is less important than the fresh look that you get with good broccoli. “It’s got that clean, crisp look about it,” he says.

John recommends lightly steaming broccoli to retain its texture and nutrients. The exception is when he’s making his family’s favourite impanadi – Italy’s answer to the Spanish empanada.

“They’re little broccoli pasties with sun-dried tomatoes, and it’s up to you how adventurous you want to get – I always throw in a bit of chilli and anchovies and capers for that salty flavour. You’ve got to oversteam the broccoli to get it to a softer texture so you don’t get that bite in your mouth.”

OJohn Said among the broccoli

plants that make up about 30 per cent of the 1000 hectare farm.

coles.com.au 25

honey-roasted Broccoli & winter vegetaBles with chargrilled laMB cutlets• serves 4 • prep 10 mins • Cooking 45 mins

¼ cup honey¼ cup olive oil 1 tbsp boiling water 1 tbsp red wine vinegar1 bunch Dutch carrots, trimmed, scrubbed4 small parsnips, peeled, halved1 swede, peeled, cut into thin wedges4 rosemary sprigs 375g broccoli, cut into large florets½ cup coarsely chopped hazelnuts, toasted

chargrilled french-trimmed Coles Australian lamb Cutlets, to serve

1 preheat oven to 220ºc or 200ºc fan. 2 place the honey, oil, boiling water and vinegar in a small bowl and stir until the honey dissolves. 3 arrange the carrots, parsnip and swede, in a single layer, in a large roasting pan. sprinkle with rosemary sprigs and drizzle

over the honey mixture. season and roast for 15 mins.4 add the broccoli and toss to coat in the honey mixture. bake for a further 30 mins or until the vegetables start to caramelise. sprinkle with hazelnut. serve with lamb.

per serve 2935kJ (701 Cals) / 51.3g protein / 39.2g fat (8.2g sat fat) / 32g carbs (28.1g sugars) / 10.5g fibre / 160mg sodium / 3.5 serves of your 7-a-day fruit and vegetables

$11.70Per

serve

rECI

PEs

do

mIn

IQu

E G

EkA

s F

oo

d P

rEPA

rAtI

on

sA

rAh

ho

BBs

sty

lIn

G m

ArI

E-h

�l�n

E Cl

Auzo

n P

ho

tos

roB

PAlm

Er

26 coles.com.au

$4.45Per

serve

crushed Broccoli & Bean Bruschetta• serves 4 • prep 10 mins • Cooking 10 mins

3 garlic cloves, thinly sliced4 anchovy fillets (optional)1 tsp finely grated lemon rind¹/³ cup extra virgin olive oil400g can Coles Brand Cannellini Beans,

drained, rinsed300g broccoli, trimmed, finely chopped1 cup chopped flat-leaf parsley8 x 2cm-thick slices ciabatta breaddried chilli flakes, to servelemon wedges, to serve

1 stir the garlic, anchovy, lemon rind and 2 tbsp of the oil in a medium saucepan over medium heat for 2 mins or until anchovy dissolves.

2 stir in beans and broccoli. season. cook, covered, for 3-4 mins or until the broccoli is tender. Remove from heat. Coarsely crush the beans with the back of a spoon and stir in the parsley.3 meanwhile, heat a chargrill pan on high. drizzle bread with 1 tbsp of the oil. toast for 1-2 mins each side. Transfer to a platter.4 spoon broccoli mixture over toasts. drizzle with remaining oil. Sprinkle with chilli flakes. serve with lemon wedges.

per serve 2124kJ (508 Cals) / 19.8g protein / 21.2g fat (3.4g sat fat) / 54g carbs (4.5g sugars) / 10.2g fibre / 703mg sodium / 2 serves of your 7-a-day fruit and vegetables

We’re growing food, beautiful food. It’s so good for you and you feel so proud doing it.”

– John said, Fresh select,

werribee south Vic

$5.25Per

serve

Broccoli & Brussels sProuts with salaMi cruMBs & Pan-Fried chicken• serves 4 • prep 10 mins • Cooking 30 mins

60g ciabatta, coarsely chopped100g mild hungarian salami, from the deli,

finely chopped¼ cup sage leaves¼ cup olive oil 350g broccoli, trimmed, cut into 2cm-thick slices300g brussels sprouts, trimmed, halved ¼ brown onion, thinly slicedpan-fried Coles RSPCA Approved Chicken

Breast Fillets, thickly sliced, to serve

1 preheat oven to 220ºc or 200ºc fan. 2 process the bread, half the salami and half

the sage with 1 tbsp of the oil in a food processor until coarse crumbs form.3 Toss the broccoli, brussels sprouts and onion with the remaining salami, sage and oil in a large bowl. Season. Arrange in a single layer in a large roasting pan. Roast for 25 mins or until the broccoli is almost tender. 4 preheat grill on high. sprinkle the salami crumbs over the roasted vegetables. cook under grill for 5 mins or until golden. Serve with chicken.

per serve 2184kJ (522 Cals) / 56.6g protein / 26.7g fat (6.1g sat fat) / 10.8g carbs (3.2g sugars) / 5.6g fibre / 609mg sodium / 1.5 serves of your 7-a-day fruit and vegetables

AdvertorialAdvertorialAdvertorial

The Duncan family are farmers from Ayr in North Queensland

who specialise in growing high-quality pumpkins and melons. Ken is committed to sustainable farming, and for

over 20 years he and his family have been developing and

delivering some of the best fresh produce in the region.

650g pumpkin peeled, chopped into 1cm cubes

¹/³ cup olive oil½ cup quinoa½ cup fresh breadcrumbs1 egg, lightly beaten 150g fetta cheese, crumbled½ cup grated parmesan cheese1 tsp ground cumin1 tsp ground coriander¼ cup coriander leaves, choppedrocket leaves to serve

1 Preheat oven to 200ºC (180ºC fan). Toss pumpkin with 1 tbsp olive oil to coat. Place on baking tray and cook for 45 mins, until golden. Set aside to cool slightly.2 Meanwhile, place quinoa and 1 cup water in a small saucepan. Bring to the boil, reduce heat to low and simmer, uncovered, for 8-10 mins, until all liquid is absorbed and quinoa is tender. Set aside to cool. 3 Add pumpkin, breadcrumbs, egg, cheeses, spices and coriander leaves to quinoa and season. Mix and divide to form 12 patties. 4 Heat remaining oil in a nonstick frying pan over medium-high. Cook patties for 2-3 mins each side, until golden. Serve with rocket leaves.

INTRODUCING THE NARANKA GOLD…A combination of an Australian favourite, the Kent pumpkin, and a Chilean variety that's been grown in the Andes for centuries, the new Naranka Gold pumpkin delivers amazing nutritional benefits as well as minimal seeds and great eating quality. Plus, this beautiful pumpkin is incredibly easy to cut and peel.

NarankaThe magic of

Easy to cut, peel and prepare, the newest and brightest

pumpkin on the block also tastes amazing. With Naranka Gold, pumpkin just got easy.

Gold

MEET KEN DUNCAN…

Pumpkin, fetta & quinoa

fritters

PUMPKIN, FETTA & QUINOA FRITTERSMakes 12 | prep 20 MinS | cook 60 MinS

28 coles.com.au

coles.com.au 29

Food

BeeF, guinness & MushrooM Pies• serves 6 • prep 30 mIns • Cooking 3 hrs 20 mIns • freezaBle (sEE notE)

2 tbsp olive oil1.7kg Coles Beef Chuck Casserole Steak,

trimmed, cut into 3cm cubes1 large brown onion, chopped2 tbsp plain flour1 tbsp tomato paste440ml can guinness2 beef stock cubes, crumbled1 carrot, chopped200g button mushrooms, quartered1 dried bay leaf6 sheets fresh filo pastryolive oil spraymashed potato, to servesteamed brussels sprouts, to serve

1 Heat ½ tbsp of the oil in a large heavy-based saucepan over high heat. Cook one-quarter of

the beef for 5 mins or until well browned. transfer to a bowl. repeat, in 3 more batches, with remaining oil and beef. reduce heat to medium. Add the onion to the pan and cook, stirring, for 5 mins or until soft. 2 Add the flour and cook, stirring, for 30 secs. Add the tomato paste and cook, stirring, for a further 30 secs. Gradually add the Guinness, stirring and scraping the base of the pan. Stir in the stock cubes. return the beef to the pan. Cover and bring to a simmer.3 Simmer, covered, over very low heat for 1 hr. Add carrot, mushroom and bay leaf and cook for 1 hr or until meat is very tender. Uncover and cook for 30 mins, stirring occasionally, until liquid has reduced and thickened. Cool.4 Preheat oven to 190°C or 170°C fan. divide the beef mixture among six 1¼ cup shallow

ovenproof dishes. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Spray 1 filo sheet with oil, then fold it in half crossways. Spray with oil, then fold in half lengthways. lay filo over filling, scrunching the top and tucking in the sides. repeat with the remaining filo sheets and dishes.5 Place dishes on a large baking tray. Bake for 15-20 mins or until pastry is crisp and golden. Serve with mash and brussels sprouts.note Freeze the pie filling in an airtight container for up to 2 months. Thaw in the fridge, then continue recipe from step 4.

per serve 2746kJ (656 Cals) / 62.9g protein / 28.1g fat (10.3g sat fat) / 29.1g carbs (6.4g sugars) / 7.1g fibre / 293mg sodium / 3 serves of your 7-a-day fruit and vegetables

Meals toFreeZe

Keep these make-ahead dinners in your freezer for time-saving ease when life gets busy.

FREEZE THIS

$5.95Per

serve

PuMPkin, sPinach & lentil lasagne• serves 8 • prep 35 mIns + ChIllInG • Cooking 1¼ hrs • freezaBle (sEE notE)

1 tbsp olive oil1 brown onion, finely chopped2 garlic cloves, crushed900g naranka gold Pumpkin,

peeled, cut into 1.5cm cubes2 x 400g cans brown lentils,

rinsed, drained½ cup vegetable stock690g btl Coles Brand italian

Tomato Passata500g ricottagood pinch ground nutmeg375g packet fresh lasagne120g pkt baby spinach, trimmed,

finely shredded1½ cups grated Coles Brand

Australian Tasty Cheddarrocket leaves, to serve

1 Preheat oven to 190°C or 170°C fan. Grease a 26cm x 20cm x 6cm baking dish.2 Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until soft and lightly golden. Add the garlic and cook for 1 min. Add pumpkin, lentils and stock. reserve 1 cup of the passata and stir the remaining passata into the pumpkin mixture. Cover and bring to the boil. reduce heat slightly and cook, covered, for 20 mins or until

the pumpkin is tender and the mixture is thick. Transfer to a large bowl to cool slightly, then refrigerate until cold.3 Meanwhile, use a fork to mash the ricotta in a bowl. Stir in nutmeg. Season.4 line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets. Sprinkle with the ricotta mixture and use damp fingertips to spread evenly. Top with spinach, then cover with another layer of lasagne sheets.5 Spread over the remaining pumpkin mixture, then top with remaining lasagne sheets. Spread over the reserved passata to cover completely. Sprinkle with cheddar. (to freeze, see note). 6 Bake for 45 mins or until golden and cooked through. Serve with rocket.note Freeze the unbaked lasagne in the dish, wrapped tightly in several layers of plastic wrap, for up to a month. Thaw in fridge for 24 hrs. Unwrap and stand at room temperature for 1 hr, then bake for 45 mins or until golden.

per serve 1602kJ (383 Cals) / 20.9g protein / 15.9g fat (9g sat fat) / 35.1g carbs (12.7g sugars) / 7.8g fibre / 357mg sodium / 4 serves of your 7-a-day fruit and vegetables

roasted Beetroot souP• serves 6 • prep 30 mIns • Cooking 2¼ hrs • freezaBle (sEE notE)

2 bunches beetroot2 red onions, quartered2 carrots, halved crossways and lengthways olive oil spray4 garlic cloves, unpeeled1l vegetable stock350g loose brushed potatoes, peeled, chopped1 tsp brown sugar120g goat’s cheese or fetta, crumbledthyme sprigs, to serveextra virgin olive oil, to serve½ Coles Bakery White Sourdough Baguette,

thinly sliced, toasted

1 Preheat oven to 200°C or 180°C fan. Wash and trim the beetroot, then wrap tightly in foil. Place on a baking tray and bake for 45 mins. 2 reduce oven to 180°C or 160°C fan. line a baking tray with baking paper. Arrange onion and carrot in a single layer on tray. Spray with oil. Bake with beetroot for 30 mins. Add garlic to the tray and bake for a further 30 mins or until beetroot is very tender when pierced with a small sharp knife and other vegetables are lightly caramelised.3 Unwrap the beetroot and cool slightly, then slip off the skins. Coarsely chop beetroot and place in a large saucepan. Add onion and carrot, then squeeze garlic from the skins into the pan. Add the stock and potato. Cover and bring to the boil over medium heat. reduce heat to low. Cook for 20 mins or until potato is tender.4 Use a stick blender to blend soup until smooth. Stir in sugar and season. ladle into bowls and top with goat’s cheese or fetta, thyme sprigs and a drizzle of extra virgin olive oil. serve with sourdough toast.note Freeze cooled soup without toppings in an airtight container for up to 1 month. Thaw in fridge for 24 hours, then reheat in a saucepan over medium heat until boiling. Alternatively, thaw and heat in microwave.


FREEZE THIS

$4.00Per

serve

$4.60Per

serve

FREEZE THIS

hot sMoked salMon tart• serves 8 • prep 30 mIns + CoolInG, 20 mIns ChIllInG & 5 mIns stAndInG • Cooking 1 hr 10 mIns • freezaBle (sEE notE)

1¾ cups plain flour125g cold butter, chopped¹/³ cup iced waterrocket, to servefilling2 tsp olive oil6 spring onions, sliced185g pkt Coles Brand tasmanian hot

Smoked Salmon, skinned, flaked2 tbsp dill sprigs125g round Coles Brand Brie, cut into

24 wedges5 eggs²/³ cup cream

1 Place the flour and butter in a large bowl. use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Add

the water and use a round-bladed knife in a cutting motion to mix until just combined. (Add a little more water if the mixture is too dry – to test it, pinch some dough together). Bring the dough together in the bowl. 2 roll out the dough on a sheet of non-stick baking paper to fit a 26cm tart pan, with removable base. line the pan with pastry and trim excess. Chill for 20 mins. Preheat oven to 180°C or 160°C fan.3 line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 mins. remove paper and weights or rice and bake for a further 15 mins or until pastry is dry and lightly golden. Set aside to cool completely.4 To make the filling, heat the oil in a medium frying pan over medium heat. Cook the spring onion, stirring, for 3 mins or until soft.

Cool, then spread over the pastry base.5 Arrange the salmon in the tart shell and sprinkle with most of the dill. Top with brie and sprinkle with remaining dill.6 Place the tart on a baking tray. Whisk the eggs and cream in a large bowl until smooth. Season. Pour the egg mixture evenly over filling. Bake for 35 mins or until set and golden. stand for 5 mins before cutting into wedges. Serve with rocket.note Freeze the cooled tart in the pan, wrapped in several layers of plastic wrap, for up to 1 month. Thaw in the fridge for 24 hours. Unwrap and bake at 180°C or 160°C for 25 mins or until heated through.

per serve 1691kJ (404 Cals) / 16.2g protein / 28.9g fat (16g sat fat) / 19.2g carbs (0.8g sugars) / 1.1g fibre / 456mg sodium

FREEZE THIS

$2.65 Per

serve

rECI

PEs

trAC

y ru

thEr

Ford

Fo

od

PrE

PArA

tIo

n s

ArA

h h

oBB

s s

tylI

nG

mIC

hEl

lE n

oEr

IAn

to P

ho

tos

lou

IsE

lIst

Er

chicken curry• serves 6 • prep 30 mIns • Cooking 50 mIns • freezaBle (sEE notEs)

1 tbsp vegetable oil1.2kg Coles rSPCA Approved

Chicken Thigh Fillets, trimmed, cut into 4cm pieces

1 brown onion, halved, thinly sliced2 garlic cloves, crushed2 tsp grated fresh ginger2 tsp Coles Brand ground Cumin1 tsp mustard seeds1 tsp ground turmeric1 tsp Coles Brand garam Masala½ tsp chilli powder 400g can diced tomatoes1 cup chicken stock200g green beans, halved270ml can coconut milk

steamed basmati rice, to servepappadams, to serve

1 Heat 1 tsp of the oil in a large saucepan over medium heat. Add one-quarter of the chicken and cook, turning, for 3 mins or until lightly browned. transfer to a bowl. repeat, in 3 more batches, with the remaining oil and chicken. Add the onion to the pan and cook, stirring, for 5 mins or until very soft and lightly golden. Stir in the garlic, ginger, cumin, mustard seeds, turmeric, garam masala and chilli powder and cook, stirring, for 1 min.2 Stir in the tomato and stock. Add the chicken and bring to a simmer. reduce heat to low and cook, covered, for 30 mins.

3 Add beans and cook, uncovered, for 3 mins or until the beans are just tender. Stir in the coconut milk and heat through. Serve with basmati rice and pappadums.notes • Add a simple raita, such as yoghurt mixed with diced cucumber and chopped mint, or diced tomato and red onion mixed with chopped coriander. • Freeze cooled curry in a large airtight container for up to 3 months. thaw in the fridge for 24 hours. to reheat, transfer the thawed curry to a saucepan and heat over medium heat until boiling.

per serve 2824kJ (675 Cals) / 40g protein / 32.7g fat (10.5g sat fat) / 52.6g carbs (4.7g sugars) / 1.9g fibre / 671mg sodium / 1 serve of your 7-a-day fruit and vegetables

FREEZE THIS

$3.95Per

serve

coles.com.au 33

fREEzING TIPSsalMon, leek & Fennel Parcels• serves 6 • prep 30 mIns + ChIllInG • Cooking 50 mIns • freezaBle (sEE notE)

2 tsp olive oil700g skinless boneless Australian

salmon fillets25g butter1 leek, trimmed, finely sliced1 fennel bulb, trimmed, halved, thinly sliced1 tbsp plain flour1 cup milk2 tsp finely grated lemon rind12 sheets fresh filo pastryolive oil spray3 tsp sesame seeds

1 Heat 1 tsp of the oil in a large deep frying pan over medium heat. Cook half the salmon for 2 mins each side. Transfer to a plate to cool. repeat with remaining oil and salmon.2 Add butter, leek and fennel to the pan. Cook, stirring often, for 10 mins or until very soft. sprinkle over flour. Cook, stirring, for 1 min. Add milk, a little at a time, stirring between each addition. Bring to the boil and cook for 1 min.3 Stir in the lemon rind and season. Flake the salmon into chunks and stir into the sauce. Transfer to a bowl and refrigerate until cold.

Preheat oven to 200°C or 180°C fan and line a large baking tray with baking paper.4 Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Spray 1 sheet with oil, then top with another sheet. Divide the filling into 6 equal portions. Place 1 portion in a rectangular shape at 1 short end of filo, about 7cm from the sides. Fold the end over, then fold over the sides. roll up to enclose filling. repeat with remaining filo and filling to make 6 parcels.5 Place parcels on the prepared tray. Spray with oil and sprinkle with sesame seeds. Bake for 25 mins or until golden brown.note Freeze the unbaked parcels, wrapped separately in several layers of plastic wrap, for up to 1 month. To cook from frozen, unwrap parcels and place on a large baking tray lined with baking paper. Bake at 180°C or 160°C fan for 1 hour or until golden brown.

per serve 1962kJ (469 Cals) / 38.6g protein / 23.8g fat (7.6g sat fat) / 24.2g carbs (4.4g sugars) / 2g fibre / 324mg sodium / 0.5 serves of your 7-a-day fruit and vegetables

✔ Set your freezer to the optimal temperature of -18ºC.

✔ Cool food to room temperature before freezing. Place meat dishes in the fridge to cool completely.

✔ Allow room in the container for any liquids to expand when frozen. leave at least 3cm space from the top of container when freezing soups and stocks.

✔ label and date everything you put in the freezer to avoid any confusion.

✔ recommended freezer times are suggested not only for safety, but also for texture and flavour of foods, which can deteriorate over time.

✔ The best way to thaw foods depends on the moisture content. Thaw low moisture foods such as muffins at room temperature. Medium moisture foods such as frozen meals can be reheated immediately. Thaw high moisture foods such as meat or liquid dishes in the fridge.

rECI

PEs

trAC

y ru

thEr

Ford

Fo

od

PrE

PArA

tIo

n s

ArA

h h

oBB

s s

tylI

nG

mIC

hEl

lE n

oEr

IAn

to P

ho

tos

lou

IsE

lIst

Er

FREEZE THIS

$5.40Per

serve

$5.05Per

serve

FREEZE THIS

34 coles.com.au

CLASSICSwin bonus points with the family around the dinner table

serving up these four favourite wintertime dishes.

Winter

BeeF stroganoFF• serves 4 • prep 20 mIns • Cooking 20 mIns

• freezaBle (sEE notE)

375g pappardelle or fettuccine pasta40g butter200g Portabella mushrooms, sliced1 brown onion, halved, thinly sliced1 red capsicum, thinly sliced1 tbsp olive oil600g Coles Beef rump Steak,

trimmed, very thinly sliced2 tsp paprika¾ cup salt-reduced beef stock1 tbsp Worcestershire sauce2½ tsp cornflour½ cup thickened cream1 tbsp chopped chives

1 cook pasta in a large saucepan of boiling salted water following packet directions. drain. 2 meanwhile, heat butter in a large frying pan over medium heat. cook mushroom for 3-4 mins or until tender. Transfer to a plate. cook the onion and capsicum in the pan for 2-3 mins until tender. transfer to the plate.3 heat 1 tsp oil in the pan over high heat. cook one-quarter of beef until browned. transfer to a plate. Repeat in 3 more batches with remaining oil and beef. 4 return vegetables to pan. add paprika and cook for 1 min. add stock, sauce and cornflour. Bring to the boil. add beef and cream. simmer for 2-3 mins or until heated through. Serve with pasta. Sprinkle with chives.note cool and freeze without pasta and chives in an airtight container for up to 1 month.

per serve 3749kJ (893 Cals) / 60.3g protein / 39.3g fat (16.8g sat fat) / 72.7g carbs (4.6g sugars) / 5g fibre / 402mg sodium / 1.5 serves of your 7-a-day fruit and vegetables

rECI

PEs

shA

ron

kEn

nEd

y F

oo

d P

rEPA

rAtI

on

sA

rAh

mAy

oh

sty

lIn

G JA

nE

hA

nn

Ph

oto

s lo

uIs

E lI

stEr

$2.45Per

serve

$4.75Per

serveFREEZE

THIS

Prosciutto-wraPPed MeatloaF• serves 4 • prep 20 mIns • Cooking 55 mIns • freezaBle (sEE notE)

500g Coles Bolognese Pork & Beef Mince

¾ cup fresh breadcrumbs (made from day-old bread)

1 egg½ cup finely grated parmesan2 tbsp chopped flat-leaf parsley 4 slices prosciutto3 large brushed potatoes,

peeled, chopped2 tbsp olive oil500g jar napolitana pasta sauce2 garlic cloves, thinly sliced1 mini savoy cabbage, trimmed,

core removed, cut into wedges

1 Preheat oven to 200°C or 180°C fan. Combine mince, breadcrumbs, egg, parmesan and parsley in a bowl. season. shape into a 20cm-long log. Wrap prosciutto, slightly overlapping, around log. Place in a medium ovenproof dish and bake for 15 mins. 2 Meanwhile, cook potato in

a microwave-safe container, covered with water and a lid, on high for 4-5 mins or until almost tender. Drain on paper towel. Place on a baking tray. drizzle with 1 tbs oil. Season with salt. Toss.3 Pour sauce around meatloaf. Bake with the potatoes for 30 mins or until cooked through and the potatoes are crisp and golden.4 Heat remaining oil in a large saucepan over high heat. Cook garlic for 1 min. Add cabbage and ¼ cup water. Cook for 2 mins. Cover and cook for 2-3 mins or until just tender.5 Cut the meatloaf into 8 slices. Serve with potato and cabbage. Spoon over the sauce.note Wrap portions and transfer sauce to a sealable plastic bag. Freeze for up to 1 month.


scotch eggs• serves 6 • prep 30 mIns • Cooking 30 mIns

7 eggs500g Coles finest Angus Beef Sausages

with Garlic & Parsley, skins removedvegetable oil, to deep-fry¹/³ cup plain flour½ cup dried breadcrumbstomato chutney, to serve

1 Place 6 eggs in a small saucepan of cold water. Bring to the boil over high heat. reduce heat and simmer for 6 mins. Plunge eggs into a bowl of iced water. set aside to cool, then peel.2 Using wet hands, shape the sausage meat into six 12cm oval patties. 3 Add oil to a small saucepan to a depth of 7cm. heat to 170ºC over high heat (when oil is ready a cube of bread will turn golden brown in 20 secs).4 Place flour and breadcrumbs in 2 separate plates. lightly beat remaining egg in a bowl. Coat boiled eggs in a little flour, then wrap patty around egg to enclose, smoothing the surface. Coat in flour, then in egg, then breadcrumbs. Carefully cook scotch eggs, in 3 batches, for 5-7 mins or until golden and sausage meat is cooked through. use a slotted spoon to transfer to a plate lined with paper towel. Serve with tomato chutney.

per serve 2824kJ (672 Cals) / 28.2g protein / 49.9g fat (14.2g sat fat) / 29.2g carbs (7.1g sugars) / 2g fibre / 1203mg sodium

rECI

PEs

shA

ron

kEn

nEd

y F

oo

d P

rEPA

rAtI

on

sA

rAh

mAy

oh

sty

lIn

G JA

nE

hA

nn

Ph

oto

s lo

uIs

E lI

stEr

FREEZE THIS

$5.70Per

serve

36 coles.com.au

famIly favouRITEs looking for fast winter meal solutions? these time-saving products can help.

qUorn frozEn MinCE Give traditional bolognaise a meat-free twist with this non-soy mince.

ColES MADE EASY SloW CookED APriCot ChiCkEnAll the hard work is done for you on this Aussie classic.

ContinEntAl PAStA & SAUCE foUr ChEESE Easy to whip up, this cheesy pasta makes a hearty side for your favourite meats.

eggPlant ParMigiana• serves 4 • prep 25 mIns + 20 mIns stAndInG • Cooking 40 mIns • freezaBle (sEE notE)

2 eggplantsolive oil, to shallow-fry½ cup plain flour3 eggs, lightly beaten500g jar pasta sauce½ cup chopped basil, plus extra leaves to serve220g ctn traditional bocconcini, thinly sliced1 cup coarsely grated parmesan½ cup fresh breadcrumbs

(made from day-old bread)baby spinach leaves, to serve

1 preheat oven to 220°c or 200°c fan. cut eggplants lengthways into 1cm-thick slices. sprinkle with salt. stand in a colander for 20 mins. Rinse and pat dry with paper towel.2 heat oil in a large frying pan over medium heat. Place flour and egg in shallow dishes. Dip eggplant in flour, then egg. Shake off excess. cook in batches for 2-3 mins each side. transfer to a plate lined with paper towel. 3 spread a little sauce in a 20cm x 28cm ovenproof dish. top with 1 layer of eggplant.

top with one-third of the sauce, basil, bocconcini and parmesan. continue layering with remaining eggplant, sauce, basil and cheeses. top with breadcrumbs. bake for 15-20 mins or until golden. top with extra basil. serve with spinach.note cool and freeze in an airtight container for up to 1 month.


ColES CUiSinE ShePheRd’S PieEnjoy this rich and delicious mash-topped mince dish without the fuss.

pIpIng

puddingshOT

$1.75Per

serve

StiCkY DAtE PUDDing

BAnAnA, MACADAMiA & honEY StEAMED

PUDDingS

$0.90Per

serveFREEZE

THIS

coles.com.au 39

On A COld nIghT there’s nothing like sinking your

$1.50Per

serve

ChoColAtE fonDAntS

PEACh & AlMonD CoBBlEr

spoon into a wARM dEssERT, so get stuck into classic fruit cobbler, steamed puds, chocolate-oozing fondants

and one of our All-TIME FAVEs , sticky date.

FREEZE THIS

$1.80Per

serve

40 coles.com.au

Banana, honey & MacadaMia Puddings • Makes 6 • prep 15 mIns • Cooking 45 mIns

2 medium-ripe bananas, sliced²/³ cup strong-flavoured honey²/³ cup coarsely chopped Coles Brand

Australian Macadamias, toasted 150g butter, at room temperature½ cup brown sugar2 eggs1½ cups self-raising flour½ cup milkvanilla custard, to serve

1 Preheat oven to 180ºC or 160ºC fan. Grease 6 holes of a ¾ cup texas muffin pan and line the bases with baking paper.2 Divide the banana, honey and one-third of macadamias among the prepared holes. 3 use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the eggs, 1 at a time. Fold in the flour and remaining macadamias, alternating with the milk, to form a thick batter. 4 Divide evenly among the pan holes. Cover loosely with greased foil, making sure it’s well sealed around edges of pan. Place in a large baking dish and pour in enough boiling water to come halfway up the side of the puddings. 5 Bake for 40-45 mins or until a skewer inserted in the centres comes out clean. stand in the pan for 2 mins before turning onto a platter. Serve with custard.

per serve 2888kJ (690 Cals) / 9.8g protein / 32.8g fat (16g sat

fat) / 90.7g carbs (61.6g sugars) / 3.2g fibre / 471mg sodium

chocolate Fondants• Makes 6 • prep 10 mIns • Cooking 15 mIns

• freezaBle (sEE notEs)

200g 70% dark chocolate, chopped150g unsalted butter, chopped ¹/³ cup caster sugar4 eggs, lightly beaten ¼ cup plain flourpinch of saltsour cream, to servestrawberries, to serve

1 Preheat oven to 200ºC or 180ºC fan. Grease six ½ cup dariole moulds. line bases with baking paper and place on a baking tray. 2 Place the chocolate, butter and sugar in a medium microwave-safe bowl. Microwave on high for 30 secs. stir and repeat 2-3 times or until smooth. Cool for 2 mins. 3 Whisk the eggs into the chocolate mixture until combined. sift over the flour and salt and whisk until smooth. Divide evenly among the prepared moulds.4 Bake the fondants for 12 mins or until a crust has just formed and the mixture is still wobbly in the centre. Set aside in the moulds for 1-2 mins before gently turning onto plates. Serve with sour cream and strawberries.notes To make ahead, cover unbaked moulds with foil and place in the fridge or freeze until needed. Bake straight from the fridge or freezer, adding about 1 min baking time if chilled and 2 mins if frozen. • For oozy centres, serve the fondants hot from the oven – when cooled to room temperature, they will have the consistency of chocolate ganache.

per serve 2144kJ (512 Cals) / 7.8g protein / 36.8g fat (22.4g sat


sticky date Pudding• serves 10 • prep 20 mIns • Cooking 45 mIns

• freezaBle (sEE notE)

250g dried pitted dates, coarsely chopped1 tsp bicarb soda60g butter, at room temperature ½ cup brown sugar 2 eggs1 tsp vanilla essence 1 cup self-raising flour½ cup coarsely chopped Coles Brand

Australian Pecanswhipped cream, to serve BUttErSCotCh SAUCE70g butter, chopped²/³ cup brown sugar300ml thickened cream1 tsp vanilla essence

1 Preheat oven to 180ºC or 160ºC fan. Grease a Coles cook&dine 22cm square cake pan and line base and sides with baking paper.2 Combine dates and 1 cup water in a medium saucepan over high heat. Bring to the boil. Add bicarb soda and whisk until dates start to break up. set aside for 5 mins or to cool slightly.3 use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in eggs, vanilla and date mixture until combined. Fold in flour and pecan until combined. Pour into prepared pan. Bake for 40 mins or until a skewer inserted in centre comes out clean. stand for 5 mins before turning onto a plate.4 Meanwhile, to make the butterscotch sauce, whisk the butter, sugar, cream and vanilla in a medium saucepan over high heat and bring to the boil. reduce heat and simmer, stirring, for 10 mins or until starting to caramelise.5 Serve pudding with cream and sauce.note Wrap cooled pudding in plastic wrap and foil and freeze for up to 1 month.

per serve 2256kJ (539 Cals) / 5.4g

protein / 32.7g fat (18.2g sat fat)

/ 56.1g carbs (43.5g sugars)

/ 3.6g fibre / 511mg sodium

rECI

PEs

do

mIn

IQu

E G

EkA

s F

oo

d P

rEPA

rAtI

on

sA

rAh

ho

BBs

sty

lIn

G m

ArI

E-h

�l�n

E Cl

Auzo

n P

ho

tos

roB

PAlm

Er

Peach & alMond coBBler• serves 8 • prep 15 mIns • Cooking 45 mIns

1¼ cups self-raising flour100g butter, chopped½ cup caster sugar²/³ cup buttermilk ²/³ cup coarsely chopped Coles Brand

Australian Almonds2 x 825g cans Coles Brand Australian

Peach Slices in Juice, drainedvanilla ice-cream, to serve

1 Preheat oven to 190ºC or 170ºC fan. 2 Place the flour in a medium bowl. use your fingertips to rub in the butter until it resembles breadcrumbs. Add the sugar, buttermilk and ½ cup of the almonds and stir until a wet dough forms. 3 Place the peach in a 2.5l ovenproof dish. Drop spoonfuls of the dough over the fruit. Sprinkle with remaining almonds. Bake for 45 mins or until golden. serve with ice-cream.

per serve 1776KJ (424 Cals) / 8.1g protein / 21.1g fat (9.2g sat


rECI

PEs

do

mIn

IQu

E G

EkA

s F

oo

d P

rEPA

rAtI

on

sA

rAh

ho

BBs

sty

lIn

G m

ArI

E-h

�l�n

E Cl

Auzo

n P

ho

tos

roB

PAlm

Er

Bake betterknOw YOuR OVEnMake sure your oven is preheated. Each oven is different, so use the baking time as a reference and have a quick peek 5 mins before end of cooking. Trust your sense of smell, too.

FOllOw ThE RECIpEWhile you can often improvise with savoury cooking, when you’re baking, it’s better to stick to the recipe. Swapping fats, fruit, and changing the cake pan size can all affect the end result.

lAsT-MInuTE TRICksNeed room-temperature ingredients in a hurry? For the butter, chop the cold butter into 3cm cubes and microwave on low for 30 sec bursts until it’s soft but not melted.

Food editor Lucy Nunes shares her fuss-free

baking tips.

Advertorial

Kids�

Chocolatey chip biscuits

Cook&Dine

150g butter, softened ¹/³ cup brown sugar1 egg½ cup Nestlé Sweetened

Condensed Milk1¾ cups self-raising flour, sifted 250g Nestlé Milk Choc Bits2 cups Kellogg's Coco Pops½ cup Nutella

1 Preheat oven to 180ºC (160ºC fan). Line 2 baking trays with baking paper.2 Place butter and sugar in a large bowl and beat with electric beaters until thick and fluffy. Add egg and sweetened condensed milk and beat until combined. Add flour and Choc Bits and stir with a wooden spoon until just combined. 3 Spread Coco Pops on a plate. Roll heaped tablespoons of mixture into balls, then roll in Coco Pops. Make an indentation with your thumb in the middle of the dough and spoon in 1 tsp Nutella. Place onto trays and bake for 15-20 mins, until golden brown.

Get the kids into the kitchen to make irresistible holiday treats with ingredients from Nestlé and just

a little help from you.

CHOCOLATEY CHIP BISCUITS Makes 20 | prep 15 MiNS | cooking 15 MiNS

with Nestlébaking

esseNtialsNeStL� Sweetened

Condensed Milk, NeStL� Milk Choc Bits, Kellogg's Coco Pops and Nutella.

Advertorial

Cook&Dine

White choc, coconut & raspberry

tartlets

1 cup Nestlé White Choc Melts2 tbsp thickened cream cooking oil spray1½ cups desiccated coconut1 cup Kellogg's Rice Bubbles ½ cup Nestlé Sweetened

Condensed Milk 1 tsp Queen Organic Vanilla Essence 1 egg¼ cup plain flour2 tbsp butter, melted ¼ cup IXL Raspberry JamColes Brand Create & Bake

Rainbow Pearls

1 Place melts and cream into a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Stir until smooth. Allow to cool for 15 mins, until thick enough to pipe.2 Preheat oven to 180ºC (160ºC fan). Spray 24 patty pan tins with cooking oil. Combine coconut, Rice Bubbles, sweetened condensed milk, vanilla essence, egg, flour and butter. Press 1 tbsp mixture into sides of each hole. Bake for 10-12 mins. Cool on wire rack. top tartlets with 1 tsp jam.3 Spoon white choc mixture into a piping bag. Pipe onto each tartlet. Sprinkle with Create & Bake decorations and serve.

WHITE CHOC, COCONUT & RASPBERRY TARTLETSMakes 24 | prep 20 MiNS | cooking 20 MiNS

esseNtials NeStL� White Choc Melts, Kellogg's

Rice Bubbles, NeStL� Sweetened Condensed Milk, Queen Organic Vanilla

essence and iXL Raspberry Jam.

coles.com.au 45

Food FIxeRSpRoblEm: kIdS NEEd A HOLIdAy PROjEcTsoluTIoN: EASy TEddy cUPcAkES

2 MORE fAST fIXERS:BEArS AT THE BEACHCut straps with scissors into rectangles to make small beach towels. Colour half the frosting with blue food colouring. Using a small palette knife, spread each cupcake with blue frosting for the sea and white frosting for the sand. Arrange strap on white frosting and lay biscuit on strap (face up or down), using a little frosting to secure.

BEArS ON A PICNICCut straps with scissors into 12 squares to make picnic rugs. Spread cupcakes with frosting. Place ¾ cup desiccated coconut in a sealable plastic bag with a little green food colouring. Seal the bag and shake to colour the coconut. Sprinkle green coconut over the frosting for a grass effect. Arrange strap in centre of each cupcake, using a little frosting to secure. Place 3-4 biscuits around picnic rug.

Bears at the snow• Makes 12 • prep 40 mIns + CoolInG • Cooking 15 mIns

300g pkt Coles Brand Mini Rainbow Vanilla Cupcakes

60g butter1 egg, lightly beaten¹/³ cup milk, plus 2 tsp extraX-Treme Strawberry Sour Straps, to decorateArnott’s honey Tiny Teddy biscuits, to decorate

1 Bake cupcakes following packet directions. Cool.2 Meanwhile, cut straps with scissors to make small ski and pole shapes.3 Make frosting following packet directions. Using a small palette knife, spread 1 cupcake with frosting. 4 Arrange straps and biscuit on top, using frosting to secure straps to biscuit, then press down and hold for a few secs to secure. repeat with remaining cupcakes and decorations.note For a snow effect, dust with icing sugar.

per serve 659kJ (116 Cals) / 1.6g protein / 5.9g fat (3.6g sat fat) / 24.2g carbs (17.1g sugars) / 0.5g fibre / 125mg sodium rE

CIPE

s lu

Cy n

un

Es F

oo

d P

rEPA

rAtI

on

sA

rAh

mAy

oh

sty

lIn

G y

AEl

GrI

nh

Am

Ph

oto

JAm

Es m

oFF

At m

Ak

E su

rE y

ou

nG

Ch

Ild

rEn

ArE

AlW

Ays

ACCo

mPA

nIE

d B

y A

n A

du

lt W

hEn

Co

ok

InG

.

$0.40Per

cake

+

+

+

Fig & walnut damperOmit the quinoa, chia seeds and pepitas. Increase the self-raising flour to 3 cups. Add ²/³ cup chopped walnuts and ½ cup chopped dried figs to the damper mixture in step 2. Serve with a cheese platter.

Mixed spice damperOmit the quinoa, chia seeds and pepitas. Increase the self-raising flour to 3 cups. Add 2 tsp Coles Brand Mixed Spice, ½ cup Coles Brand Sultanas and ½ cup Coles Brand Currants to the damper mixture in step 2. Serve with butter and English breakfast marmalade.

Caraway, cheese & chive damperOmit the chia seeds and pepitas. Add ½ cup Coles Brand Australian Light Tasty Cheese Shredded, ¼ cup chopped chives and 1 tsp Coles Brand Caraway Seeds to the damper mixture in step 2. Sprinkle over extra caraway seeds before baking. Serve with soups or stews.

3 more dAMPER IdEAS

gRaIN poWER These good-for-you grains and seeds from the health food aisle at Coles are all gluten free and a source of fibre.

ColES BrAnD BlACk ChiA Grown naturally in south America, these mild-tasting seeds are great for baking, blending into smoothies and sprinkling over cereal.

ColES BrAnD orgAniC WhitE grAin qUinoA loaded with nutrients, this South American seed can be cooked the same way as rice. use it in everything from filling salads to fritters and cake mixes.

ColES BrAnD lSA MEAl One of the best vegetarian sources of omega-3 fats, linseeds are teamed with almond and sunflower seeds in this great-tasting blend that’s easy to sprinkle over dishes.

coles.com.au 47

EAt WEll

DAMPeRANcIENT GRAIN

supercharge the traditional aussie quick bread with the goodness of white quinoa, black chia and lsa meal.

suPer grain & seed daMPer• Makes 4 • prep 10 mIns + 20 mIns stAndInG • Cooking 30 mIns • freezaBle (sEE notE)

½ cup Coles Brand White quinoa1 cup boiling water2½ cups self-raising flour½ cup Coles Brand lSA Meal2 tbsp Coles Brand Black Chia1 tsp salt60g butter, chopped, plus extra

to serve1 cup skim milk, plus extra to brush2 tbs pepitas

1 Place the quinoa in a heatproof bowl and cover with boiling water. set aside for 20 mins. Drain well.2 Preheat oven to 200°C or 180°C fan. Grease and flour a baking tray. Combine the flour, lsA meal, chia seeds and salt in a large bowl. Use fingertips to rub in butter until combined. make a well. Add milk and quinoa. mix with a knife until dough comes away from sides of bowl.3 turn dough onto a lightly floured surface and

cut into 4 pieces. shape each piece into an 8cm round damper. Place on prepared tray. Brush with extra milk and sprinkle with pepitas. Bake for 40 mins or until damper sounds hollow when tapped. Serve warm with butter.note Cool then wrap in plastic wrap and freeze for up to 1 month. Thaw and warm in oven.

per damper 3053kJ (727 Cals) / 22.4g protein / 29.6g fat (9.8g sat fat) / 88.1g carbs (4.3g sugars) / 10.1g fibre / 1357mg sodium

rECI

PE l

uCy

nu

nEs

Fo

od

PrE

PArA

tIo

n s

ArAh

mAy

oh

sty

lIn

G JA

nE

hAn

n P

ho

tos

lou

IsE

lIst

Er

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.

the iPad edition?HAVE yOU GOT

download the FRee Coles magazine app from the App Store and...• Watch step-by-step recipe videos• Write a shopping list• create your weekly meal planner• share recipes with friends• start a collection of all your favourites

“We’re smack-bang in the middle of winter, but these dishes are full of fresh ingredients to keep you

nice and cosy in these chillier months. I’ve packed seasonal root vegies into a heartwarming soup,

classic casserole, pork chops and Japanese-style burger, and

let’s not forget my crispy chicken with a side of golden-brown sweet potato chips. Enjoy!”

and much more!

Chicken casserole with mushrooms & carrots

Oven-fried chicken with sweet potato wedges

Curtis Stone

De Bortoli Windy Peak Pinot NoirA hearty chicken casserole needs a soft and juicy red with plenty of flavour – this one is ideal.

Available at

TOP PickMATT SKINNER’S

50 coles.com.au

Chicken casserole with mushrooms & carrots

serves

4prep

Mins10

Cooking

30Mins

600g Coles rSPCA Approved Chicken thigh fillets, trimmed, cut into large bite-sized pieces

2½ tbsp canola oil200g carrots, peeled, sliced diagonally250g cup mushrooms, thickly sliced1 medium brown onion, finely chopped2 cloves garlic, finely chopped2 tsp chopped fresh thyme½ cup dry white wine 1½ tbsp plain flour2 cups full-cream milk ¹/³ cup thickened cream¾ cup finely grated parmesan ½ cup panko or dried breadcrumbs

“Who can resist morsels of juicy tender chicken, meaty mushrooms, and beautifully sweet carrots bathed in gravy, all topped with a crunchy, parmesan and bread crust? Not me, or anyone in my house!”

1 Season chicken with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Add ½ tbsp of the oil, then add chicken and cook for 8 mins or until golden brown on all sides. Transfer to a bowl. Preheat the grill. 2 Add 1 tbsp of the oil and the carrots to the frying pan and cook for 8 mins or until beginning to soften and caramelise. Add the mushrooms, onion, garlic and thyme and cook for 4 mins or until onion begins to soften. Add the wine and simmer for 30 secs or until it evaporates. sprinkle the flour over and stir to blend. stir in the milk and cream. Bring to a boil. Simmer, stirring constantly, for 3 mins or until the sauce thickens slightly. Stir in chicken and any accumulated juices, and cook for 3 mins or until the chicken is heated through. Season with salt and pepper and transfer the mixture to a 24cm x 24cm baking dish.

3 In a medium bowl, combine the parmesan, breadcrumbs and remaining oil, and sprinkle over the casserole. Cook under grill, uncovered, for 2 mins or until golden brown on top. note Make the chicken and vegetable mixture up to 1 day ahead. reheat, covered, over medium-low heat before transferring to the baking dish and grilling.

per serve 2980kJ (709 Cals) / 35g protein / 52.2g fat (18.6g sat fat) / 21.7g carbs (12.8g sugars) / 4g fibre / 401mg sodium / 2 serves of your 7-a-day fruit & vegetables

ginger-pumpkin soupserves

4prep

Mins10

Cooking

25Mins

1 large shallot (about 50g), peeled, cut in half

1 long red chilli (about 10g), cut in half8cm-piece fresh ginger (about 30g),

peeled, coarsely chopped3 cloves garlic, peeled2 limes, zest and juice separated½ punnet fresh coriander (about 8g),

leaves and stems separated1 tbsp canola oil3 medium carrots, peeled, sliced 900g kent pumpkin, peeled, seeded,

cut into 3cm pieces5 cups chicken stock or water400ml can coconut milkroti (recipe follows), to serve

1 In a food processor, blend the shallot, chilli, ginger, garlic, lime zest and coriander stems to form a paste-like mixture.2 Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 mins or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tbsp of the coconut milk. Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.3 Using a blender, and working in batches, puree the soup with 2 tbsp of lime juice until smooth and creamy. season with salt. ladle soup into bowls and garnish with remaining coconut milk and coriander leaves. Serve with the roti.note Make the soup up to 3 days ahead, then cool, cover and refrigerate.

per serve (excludes roti) 1345kJ (320 Cals) / 6.1g protein / 22.5g fat (15.1g sat fat) / 21.1g carbs (15.3g sugars) / 7.6g fibre / 1324mg sodium / 3.5 serves of your 7-a-day fruit & vegetables

“The carrot, pumpkin, ginger and chilli stand out even more when scooped up with a side of slightly charred homemade roti, an Indian flatbread. The bold flavours that make up this Thai-style soup mean you can easily replace the chicken stock with water for a silky-smooth vegan version.”

rotiMakes

8prep

Mins10

rest

15Mins

Cooking

10Mins

1½ cups plain flour, plus extra for dusting

½ tsp salt½ cup warm water1 spring onion, green tops only,

finely minced (about 2 tbsp)1 tbsp canola oil

1 In a large bowl, combine the flour and salt. Make a well in the centre and add the water, spring onion and oil. mix for 1 min or until the dough has come together and no longer appears shaggy (there’s no need to thoroughly knead the dough). Allow dough to rest at room temperature for 15 mins. meanwhile, line a baking tray with baking paper.2 Form the dough into 8 equal balls. dust the balls with flour and roll out to circle-like shapes (they don’t need to be perfectly round) with a diameter of about 12cm and a thickness of 2mm. Place the dough on the prepared tray.3 Meanwhile, heat a large heavy frying pan over medium heat. If using a gas stove, turn the burner next to the preheated frying pan to medium-high heat. (If you’re using an electric stove, see notes).4 Place 1 rolled piece of dough in the hot frying pan and cook for 20 secs each side or until brown spots begin to show. Using tongs, place the roti directly over the medium-high burner and cook for 15 secs each side or until the roti is beginning to puff and some spots of char form. transfer the cooked rotis to a clean tea towel and cover to keep warm. repeat with the remaining rolled dough pieces to make 8 rotis.notes • If you’re cooking the rotis on an electric stove, cook each roti for about 45 secs each side, in the frying pan only, until beginning to puff and large brown spots form. • Cook the rotis up to 1 day ahead and store in an airtight container at room temperature. Just before serving, wrap in foil and reheat in oven at 220°C or 200°C fan.

per roti 491kJ (117 Cals) / 2.9g protein / 2.6g fat (0.2g sat fat) / 19.8g carbs (0.1g sugars) / 1g fibre / 144mg sodium

The Lab RedThis is a loveable all-terrain wine that would be great with most meat dishes, and especially pork chops!

Available at


“Let your humble pork chops warm you right up with a thick ’n’ hearty sage-onion gravy and a side of creamy sweet potato, swede and parsnip mash. Steer clear of mess by cooking up the chops and gravy in one pan for a no-fuss midweek dish overflowing with winter comfort.”

Pork chops with sage-onion gravy & smashed root vegetables

serves

4prep

Mins10

Cooking

25Mins

1 medium swede, peeled, cut into 2cm pieces

200g (2 medium) parsnips, peeled, inner core removed, cut into 2cm pieces

400g sweet potatoes, peeled, cut into 3cm pieces

for thE Pork ChoPS1 cup thickened cream2 large sprigs fresh sage4 Coles Pork loin Chops3 tbsp olive oil1 medium brown onion, thinly sliced1 tbsp plain flour1½ cups chicken stock

1 In a large heavy pot, combine the swede and parsnips. Add enough cold water to cover

them by 2.5cm. season the water with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer for about 10 mins until just tender. Add the sweet potato and continue simmering for about 10 mins, or until all the vegetables are tender enough to mash. 2 Drain the vegetables in a strainer and place the strainer over the hot pot to evaporate excess steam. Put the vegetables in the pot, and reduce heat to low. Coarsely smash the vegetables with a potato masher. 3 Meanwhile, combine the cream and sage in a small heavy saucepan. Bring to a simmer over medium heat and simmer for 3 mins or until reduced by one quarter. Strain and discard the sage. reserve 2 tbsp of the cream. 4 Stir the remaining cream into the smashed vegetables. Season with salt.5 While the vegetables are cooking, preheat oven to 220°C or 200°C fan. season pork with salt and pepper. Heat a large heavy frying pan over medium-high heat. Add 2 tbsp of the oil and the pork, and cook for 4 mins each side or until deeply caramelised. remove pork from pan and discard fat.

6 Add the remaining oil and the onion to the frying pan. Cook, stirring often, for 5 mins or until the onion is beginning to soften. sprinkle the flour over and stir to combine. Pour in the stock and reserved cream and boil for 3 mins or until sauce has thickened. return the pork to the pan and transfer the pan to the oven. Bake pork for 5 mins or until cooked through but still juicy. Season gravy with salt and pepper. Serve with the smashed vegetables.note Make the smashed root vegetables up to 1 day ahead, then cool, cover and refrigerate. reheat the smashed vegetables, covered, over medium-low heat.

per serve 2486kJ (592 Cals) / 26.7g protein / 39.1g fat (17.7g sat fat) / 31.2g carbs (16g sugars) / 7.1g fibre / 505mg sodium / 3 serves of your 7-a-day fruit & vegetables

coles.com.au 53

Oven-fried chicken with sweet potato wedges

serves

4prep

Mins15

stand

25Mins

Cooking

40Mins

2 Coles rSPCA Approved Chicken Breast fillets

4 Coles rSPCA Approved Chicken Drumsticks1 cup buttermilk1 cup panko breadcrumbs¹/³ cup plain flour1 tbsp paprika2 tsp garlic powder 2 tsp onion powder2 tsp coarsely chopped fresh thymecanola oil, for brushingSWEEt PotAto WEDgES3 tbsp olive oil¾ tsp salt¼ tsp freshly ground black pepper900g sweet potatoes non-stick cooking spray

1 Position 1 oven rack in the lower third of the oven and 1 oven rack in the centre. Preheat oven to 220°C or 200°C fan. Place a flat roasting rack on a large rimmed baking tray.2 Separate the tenderloins from the breast fillets if attached, then cut each fillet into 2 pieces. In a large bowl, season the chicken generously with salt and pepper. Add buttermilk and toss to coat. In another large bowl, mix breadcrumbs, flour, paprika, garlic powder, onion powder, thyme and ½ tsp of salt.3 Working with 1 piece at a time, drain the chicken pieces from the buttermilk, dredge in the breadcrumb mixture, and place on the rack in the tray. set aside at room temperature for 20 mins to allow the coating to adhere to the chicken.4 lightly brush the oil all over the chicken. Bake on the bottom rack of the oven for 20 mins or until the chicken is crisp on top. Turn chicken pieces over and bake for 20 mins or until crisp on top and cooked through. stand for 5 mins before serving. 5 Meanwhile, to make the sweet potato

“Turn a popular fried treat into a healthier meal with my take on an American classic. Roll your chicken pieces in a tasty crumb mix for a special chewy crunch – just be sure to space them out on the rack for the best result. Serve with sweet potato wedges and a simple yoghurt sauce with a squeeze of fresh lime, if desired.”

wedges, stir the oil, salt and pepper in a large bowl. Peel the sweet potatoes, then cut lengthways into wedges (the widest part of the wedges should measure 2 to 2.5cm). As each potato is cut, toss them in the seasoned oil to prevent them from discolouring. 6 Spray a heavy large rimmed baking tray with non-stick cooking spray. Arrange the sweet potato wedges, cut-side down, in a single layer on the tray, placing the largest wedges in the corners since the heat is the most intense there.7 roast on the centre rack of the oven for 20 mins or until wedges are golden brown on the bottom. Using a metal spatula, turn wedges over and move the darker wedges to the centre of the tray and lighter coloured wedges to outer edges and corners. Continue roasting, moving wedges if necessary, for 20 mins or until golden brown on the bottom and soft in the centre. serve with the chicken.note Make the breadcrumb coating up to 1 week ahead and store in an airtight container at room temperature. Marinate the chicken in the buttermilk, covered and refrigerated, for up to 1 day.

per serve 3062kJ (729 Cals) / 47.7g protein / 29.4g fat (6g sat fat) / 65.6g carbs (19.8g sugars) / 6.8g fibre / 660mg sodium / 2.5 serves of your 7-a-day fruit & vegetables

The Ned Pinot GrisWith its delicious stone fruit flavours and rich texture, this is the perfect wine for the burgers.

Available at


54 coles.com.au

“They’re beef burgers, but as you’ve never known them before! Top your burgers with thinly sliced crisp carrots and cabbage, sweet pickled jalapeños and drive that flavour home with a punchy Japanese-style tonkatsu sauce. Whip up this sauce in a snap by simply mixing tomato, soy and Worcestershire sauces together with fresh lemon juice. Serve with my sweet potato wedges (p53) - phwoarrr, what a meal!”

Beef burgers with tonkatsu sauce

serves

4prep

Mins20

Cool

20+Mins

Cooking

10Mins

½ cup rice vinegar½ cup sugar2 jalapeño chillies, cut into 2mm-thick slices4cm-piece fresh ginger, peeled,

cut crossways into 1mm thick slicestonkAtSU SAUCE²/³ cup tomato sauce2 tbsp fresh lemon juice2 tbsp Worcestershire sauce2 tsp soy sauceBUrgErS500g Coles 4 Star Beef Mince½ head mini drumhead cabbage

(about 180-200g), dark outer leaves removed, very thinly sliced

1 small carrot, peeled, cut into thin matchstick-size strips

1 spring onion, thinly sliced diagonally1 tbsp canola oil4 seeded bread rolls, split, toasted¼ cup mayonnaise

1 In a small saucepan, combine vinegar, sugar, ½ cup of water and 1 tsp of salt. Bring to a boil. remove from heat. Add chilli and ginger. set aside for 20-30 mins or until cooled completely. 2 Meanwhile, to make the tonkatsu sauce, combine the tomato sauce, lemon juice, Worcestershire sauce and soy sauce in a small bowl. season with salt.3 In a medium bowl, gently mix the beef with 2 tbsp of the tonkatsu sauce. shape into 4 patties. toss the cabbage, carrot, and spring onion in a medium bowl.4 Heat a large heavy frying pan over medium-high heat. Add the oil, then the patties. Cook for 3-4 mins each side or until the patties are deeply caramelised and cooked to medium-rare. remove patties from the pan and immediately spread 1 tbsp of the tonkatsu sauce over each.

5 Spread the mayonnaise over the roll bases. top with half the cabbage mixture, then top with the patties. Place about 6 pieces each of pickled chilli and ginger on each patty and top with more cabbage mixture. spread more tonkatsu sauce on the roll tops and set the tops on the burgers. Serve immediately.note make the tonkatsu sauce up to 5 days ahead, then cover and refrigerate. Shape the burger patties up to 4 hrs ahead, then cover and refrigerate.

per serve 2567kJ (611 Cals) / 36.6g protein / 24.6g fat (6g sat fat) / 62.3g carbs (24.5g sugars) / 6.6g fibre / 1298mg sodium / 1 serve of your 7-a-day fruit & vegetables

Download itdownload the free Coles magazine app for ipad from the app store to make shopping and meal planning even easier.

oyster Po’ Boy• serves 4 • prep 15 mIns • Cooking 5 mIns

1 egg, lightly beaten½ cup dried breadcrumbs12 Pacific oysters, shells removedcanola oil, to shallow-fry1 Coles Bakery Stone Baked White Sourdough

Baguette, cut into 4 pieces, split½ cup tartare sauce, plus extra to serve120g pkt Coles Brand Baby rocket2 field tomatoes, thinly sliced1 small red onion, thinly sliced2 tbsp Coles Brand honey &

Balsamic dressinglemon wedges, to serve

1 Place egg in a dish. Place breadcrumbs on a plate. Pat oysters dry with paper towel. dip in egg, then breadcrumbs. repeat to double coat.2 Heat the oil in a large saucepan over high heat. Add oysters and cook for 2 mins or until golden and crisp. Use a slotted spoon to transfer to a plate lined with paper towel. 3 Spread bread bases with tartare sauce. Place on plates. top with 50g rocket, then tomatoes and fried oysters. Sandwich with bread tops. 4 Toss remaining rocket, onion and dressing. serve with rolls, extra sauce and lemon wedges.

per serve 2398kJ (573 Cals) / 20g protein / 21.4g fat (2.3g sat fat) / 71.3g carbs (6.6g sugars) / 8.5g fibre / 994mg sodium / 1.5 serves of your 7-a-day fruit & vegetables

Save time and effort in the aisles and the kitchen with smart

buys that add up to simple midweek meals. Turn to p58 for speedy

treats to whip up at the weekend.

MOnDAY TueSDAY

cheesy chicken & vegie Pie• serves 4 • prep 5 mIns • Cooking 45 mIns

1 tbsp olive oil850g Coles rSPCA Approved Chicken thigh

Fillets, trimmed, cut into 3cm cubes400g pkt Birds Eye Steam fresh Broccoli,

Cauliflower & Carrots with Cheese Sauce1 sheet Coles Brand Puff Pastry,

just thawed1 egg, lightly beaten1 tsp sesame seeds½ tsp Coles Brand Caraway Seedssteamed green beans, to serve

1 Preheat oven to 200°C or 180°C fan. heat the oil in a large frying pan over high heat. season the chicken and cook, in 2 batches, for 5 mins or until well browned. Add the frozen vegetables and stir for 30 secs or until the sauce around the vegetables starts to thaw and coat the chicken.2 divide the chicken mixture among four 1½-cup ovenproof ramekins. Cut pastry into 4 squares. top ramekins with pastry. Brush with egg. Sprinkle with combined seeds. Bake for 25-30 mins or until puffed and golden.3 Serve with green beans.

per serve 2133kJ (510 Cals) / 30.1g protein / 30.8g fat (13.6g sat fat) / 26.4g carbs (4.7g sugars) / 4.2g fibre / 536mg sodium / 1.5 serves of your 7-a-day fruit & vegetables

Coles rsPCA Approved Chicken thigh Fillets, Birds Eye steam Fresh and Coles Brand Puff Pastry

M uS T-h Av e S M uS T-h Av e S

SNEAky SHORT

cUTS

Pacific oysters, Coles Brand Baby rocket and field tomatoes

5 $4.65Per

serve

$8.90Per

serve

FREEZE THIS

coles.com.au 57

rECI

PEs

lIz

mAC

rI F

oo

d P

rEPA

rAtI

on

trA

Cy r

uth

ErFo

rd s

tylI

nG

mA

rIE-

h�l

�nE

ClAu

zon

Ph

oto

s CA

th m

usC

At

WeDneSDAY ThuRSDAY FRIDAY

sPicy Pork oPen steak sandwich• serves 4 • prep 15 mIns • Cooking 10 mIns

1 red capsicum, thickly sliced400g naranka gold pumpkin,

thinly sliced2 tbsp olive oil400g Coles Australian Pork Scotch

Fillet SteaksColes grill harissa heat Seasoning450g loaf Bazaar turkish Pide Bread,

halved crossways and horizontally 1 green oak leaf lettuce²/³ cup Beerenberg Burger relishoven-baked fries, to serve

1 Heat a large chargrill pan on medium-high. Place capsicum and pumpkin in a large bowl. Add half the oil and toss to combine. Cook on grill for 5-7 mins or until golden and tender. 2 Meanwhile, rub the remaining oil over the pork. Grind harissa seasoning over the pork until well coated. Cook on grill for 2-3 mins each side or until just cooked through. Transfer to a plate. Toast bread on grill. 3 Slice the pork thinly. Top the bread with lettuce, capsicum, pumpkin, pork and relish. Cut in half again. Serve with fries.

per serve 2996kJ (716 Cals) / 39g protein / 21.7g fat (4.1g sat fat) / 86.3g carbs (19.5g sugars) / 8.8g fibre / 1016mg sodium / 3 serves of your 7-a-day fruit & vegetables

sweet chilli chicken & alMond stir-Fry • serves 4 • prep 15 mIns • Cooking 15 mIns

2 tbsp canola oil¹/³ cup blanched almonds600g Coles rSPCA Approved Chicken

thigh fillets, sliced1 red capsicum, thinly sliced1 red onion, cut into thin wedges175g green beans, trimmed, halved1 bunch baby broccoli, cut into thirds ¹/³ cup Anathoth Farm Sweet Chilli Relish1 tbsp gluten-free soy sauce½ cup coriander leavessteamed jasmine rice, to serve

1 heat 2 tsp of oil in a wok or large deep frying pan over high heat. stir-fry almonds for 1-2 mins or until golden. Drain on paper towel. 2 Heat 1 tbsp of remaining oil in wok over high heat. stir-fry chicken for 5 mins or until golden and cooked through. Transfer to a plate.3 Heat remaining oil in the wok over high heat. Stir-fry capsicum, onion, beans and broccoli for 2 mins. Add ¼ cup water. stir-fry for 2-3 mins. Add chicken, relish and soy sauce. Season with pepper. Stir-fry until heated through. Top with almonds and coriander. Serve with rice.

per serve 2479kJ (592 Cals) / 34.5g protein / 23.8g fat (3g sat fat) / 56.2g carbs (15.1g sugars) / 7g fibre / 481mg sodium / 2.5 serves of your 7-a-day fruit & vegetables

cheat’s Pastitsio• serves 4 • prep 10 mIns • Cooking 25 mIns

• frEEzABlE (For uP to 1 month)

150g Coles Brand Macaroni1 tbsp olive oil1 brown onion, finely chopped2 garlic cloves, crushed500g Coles Australian lamb Mince400g tomato and basil pasta sauce165g pkt cheese finishing sauce125g shredded parma cheese 200g pkt Coles Made Easy kale &

Beetroot Salad kit

1 Cook pasta in a large saucepan of boiling salted water following packet directions. Drain.2 Meanwhile, heat oil in a large frying pan over high heat. Cook onion and garlic, stirring, for 5 mins or until soft. Add lamb and cook, breaking up with a wooden spoon, for 5 mins or until browned. Add pasta sauce. Bring to the boil. reduce heat. simmer for 5-7 mins or until thick. Heat cheese sauce following packet directions. 3 Preheat grill on high. Place the pasta in a 1.5l ovenproof dish. Pour over the mince mixture, then the cheese sauce. Top with cheese. Cook under grill for 5 mins or until golden and heated through. Serve with the salad.

per serve 2851kJ (681 Cals) / 42.3g protein / 38.6g fat (16g sat fat) / 37.2g carbs (8.6g sugars) / 7.4g fibre / 1218mg sodium / 2 serves of your 7-a-day fruit & vegetables

naranka Gold pumpkin, Coles Australian Pork scotch Fillet steaks and Beerenberg Burger relish

red capsicum, green beans and Anathoth Farm sweet Chilli relish

Coles Brand macaroni, Coles Australian lamb mince and Coles made Easy kale & Beetroot salad

M uS T-h Av e S M uS T-h Av e S M uS T-h Av e S

$5.95Per

serve

$5.60Per

serve

$5.35Per

serve

C o l e s J u l y 2 1 4 1 5 0 1 5 3 3 - 1 2 0 1 4 - 0 5 - 3 0 T 1 5 : 5 1 : 4 3 + 1 0 : 0 0

Baked aPricots with ginger loaF• serves 4 • prep 10 mIns • Cooking 20 mIns

4 thick slices (about ½ x 515g pkt) Coles Bakery Ginger loaf Cake

1kg tub Coles Brand Apricot halves in fruit Juice

1 cinnamon stick1 vanilla bean, split¼ cup Coles Brand Caster Sugar¼ cup double or thickened cream

1 Preheat oven to 180°C or 160°C fan. Wrap cake slices in baking paper, then wrap in foil. 2 Place apricots, in a single layer, and half the fruit juice from the tub in a small baking dish. Stir in cinnamon, vanilla and sugar. 3 Bake cake and apricots for 20 mins or until heated through. Divide cake slices among plates. Top with apricots, syrup and cream.notE For a twist, swap apricots for canned peaches, omit cinnamon and stir ½ cup frozen raspberries through the baked fruit before serving with vanilla ice-cream.

per serve 1860kJ (445 Cals) / 4.9g protein / 17.6g fat (5.7g sat fat) / 63.7g carbs (45.2g sugars) / 5g fibre / 349mg sodium

strawBerry & kiwi creaM cake• serves 6 • prep 15 mIns

½ cup mascarpone1 tsp vanilla extract1½ tbsp milk450g pkt Coles Bakery rectangular

Unfilled double Sponge Cake250g strawberries, thinly sliced2 kiwifruit, halved, thinly sliced¹/³ cup icing sugar

1 Combine the mascarpone, vanilla and 1 tbsp of the milk in a small bowl.2 Place 1 cake layer on a plate. Top with mascarpone mixture, then three-quarters of the strawberry and kiwifruit. top with remaining cake layer.3 Combine the icing sugar and remaining milk in a small bowl. Drizzle the icing over the cake. Arrange the remaining strawberry and kiwifruit on top.notE For a citrus twist, fill the sponge with lemon curd and orange segments.

per serve 1352kJ (323 Cals) / 6.4g protein / 9.4g fat (5.8g sat fat) / 52g carbs (34.9g sugars) / 2.5g fibre / 227mg sodium

M uS T-h Av e S M uS T-h Av e S

$2.45Per

serve

Coles Bakery rectangular unfilled double sponge Cake, strawberries and kiwifruit

Coles Bakery Ginger loaf Cake, vanilla beans and Coles Brand Caster sugar

qUIcKWEEkENd TREATS

$2.30Per

serve

Matt’s tip Keep it interesting. It's easy to fall into a wine rut, so make it your business to try new things whenever you get the chance. Ask a sommelier, wine

waiter or liquor store attendant for their advice.

ARADON RIOJA 2012 You'll love this easy-drinking, all-terrain 50/50 Tempranillo/Grenache blend with plenty of fresh plum-like fruit, zero oak influence and a wash of fine tannin to end. Drink it with pasta bolognese.

EXCLUSIVE TO US!

More and more at this time of year I seem to be reaching for deeply flavoured multi-layered reds, which this winter have included a significant number of wines made up of at least three or four different grape varieties. And while the vast number have hailed from our own back yard – and, in particular, the Barossa Valley – many offer more than just a passing nod of acknowledgment to the wines of Portugal, Spain and France where, within particular regions, field blends of multiple grape varieties are more often the norm.

These are comfort wines – wines that, like your favourite winter dishes, offer layer upon layer of aroma, flavour and texture, with each variety contributing something to the end result. They’re also wines that, by and large, you don’t have to wait for. Drink them now, drink them with food and, preferably, with the dishes this season does best. And best of all, as blends rather than straight varietals, these wines offer some of the best value drinking going around.

Exclusive to Liquorland, TWO CHURCHES BLUE RIBBON ‘THE ZEBRA’ 2012 is a cracking example of just how good blends can be. Here, old-vine Shiraz, Grenache, Mataro and Tempranillo come together to form a unique and utterly delicious wine. Aromatic, savoury and mid-weight, The Zebra is layered with smells of raspberry, red cherry and spice rack spice, while the palate is superbly structured and fresh as a daisy. Drink it with char-grilled lamb cutlets and couscous. Happy drinking!

BIG REDBLENDSwith Matt Skinner

TWO CHURCHES

BLUE RIBBON ‘the ZeBRA’

Meet Matt SkinnerThe author of eight books and voted Best Young International Wine Writer 2012 by the Grand Cru d’Italia, Matt’s first job was in a drive-through bottle shop back in 1993. Since then he has been tasting, talking and writing about wine for almost 20 years. In fact, Matt lives and breathes wine!

with Matt Skinner

Liquorland Supports Responsible Enjoyment Of Alcohol

Shop online liquorland.com.au like US facebook.com/liquorland

TopMATT SKINNER’S

Pick

Which beer is best for slow cooking? Using beer as an ingredient in cooking is all about adding depth and richness. the robust flavours of darker beers, ales and stouts work best with slow-cooked dishes, where time helps incorporate all the ingredients − including the beer. the defining classic is a Beef, Guinness & mushroom Pie (see recipe, p29) − where the canny Irish manage to get the brand of their national drink into the name of the dish. For a local alternative, use Coopers Best Extra stout − a hearty brew laden with rich malty, mocha and roasted nut flavours that tames the protein punch of the beef, while the stout’s bitter edge interplays with the earthy flavours of the mushrooms.

The addition of a dark beer to a braised beef recipe helps keep the meat moist over the long, slow cooking time. rogers Ale is a full-bodied ale with distinct caramel and toffee notes, its

BrownBrothersMoscato $$$

Wolf Blass semillon sauvignon Blanc $$

de Bortoli Windy peak pinot noir $$

houghton Margaret river Cabernet sauvignon $$$

TRy THESE fOOd & dRINk MATcHES

craft crown for tap KingLast year’s launch of the Tap King draught beer dispenser was great news for beer lovers. Now fans of Australia’s top-selling craft beer, James Squire One Fifty Lashes Pale Ale, can buy it in 3.2L Tap King bottles from Liquorland. Once opened, the beer stays fresh in your fridge for 21 days and the bottles are recyclable. Go to tapking.com for more details.

drinks news • food matching • Cocktails

whatTO DRInK

pRICe GUIDe: $ $10 and under $$ $15 and under $$$ $20 and under $$$$ $30 and under $$$$$ over $30 • All drinks featured are available at Com

PIlE

d B

y sA

lly

PAIn

E Ph

oto

ro

B sh

AW/ B

AuEr

-mEd

IA.C

om

.Au

Pair a slow-cooked pie with your

favourite beer.

p58

p56

p26

p34

Download the Draught Pick app and enter your tips each week for your chance to win Toyota AFl grand Final tickets and a year’s supply of beer. There are also weekly prizes of Carlton Draught to be won. Plus, even if you don’t win, you can still get Carlton Draught rewards vouchers from liquorland just for entering your tips.

news

Q A orange peel flavours and aromatic spices making a nice counterpoint to the density of the meat. use a traditional English-style ale in lamb shanks and osso buco recipes, the unctuousness of the dish cut by the ale’s touch of bitterness. Try a good amber ale or Belgian-style beer in a braised chicken and onions recipe, the beer bouncing off the sweetness of the onions and the kick of mustard in the dish. And do remember the beer needs to go in the recipe, not the cook. Well, maybe just a quick swig.

Footy fun

60 coles.com.au

On the shelfDon’t miss these highlights from the aisles, from fabulous new products to well-loved favourites.

shoPPInG

TRuE bluE spREAdDevondale is owned by the Aussie farmers who supply the cream that goes into Devondale’s delicious butter blends. this means profits go back to the farm and stay right here in Australia. look out for the new blue lid on devondale dairy soft, on shelves now.

pERFECT pROsCIuTTOrecognised for its superior quality and flavour, Primo Prosciutto is made from specially selected full legs of Australian pork which are trimmed, specially treated and then air dried over several months before being thinly sliced. Primo Prosciutto 100g now has easy-peel individual slices. Go to www.primosmallgoods.com.au

lOVE YOuR lIpsThe best way to protect lips from the harsh winter cold is to make sure you have Blistex lip Conditioner sPF 15 in your pocket. It moisturises with cocoa butter, vitamin E, grapeseed and olive oils for soft, smooth, healthy lips.

MEAT-FREE MInCEIf you’re looking for a low-fat, meat-free protein food to use in your favourite recipes, try Quorn Mince. It has 30 per cent less fat than regular lean beef mince, no cholesterol and is high in protein and fibre. Find it in the freezer aisle at Coles.

pRIdE OF AusTRAlIAAll Coles Brand canned fruit is proudly made by sPC Ardmona, and it’s good to know that 100 per cent of Coles Brand canned peaches, pears, plums and apricots are Aussie grown.

pAss ThE pARMEsAnIndulge in the award winning mIl lEl Parmesan, made with only the finest ingredients for robust flavour. It’s perfect as a topping for pastas, lasagnes and all of your family’s favourite winter meals.

EAsY EnTERTAInIngTake the guesswork out of putting together a cheese platter for drinks with friends, thanks to South Cape. With a fruity Apricot & Almond Cream Cheese, a mild Edam Cheese and Creamy Camembert, this White Wine matched Cheese Platter perfectly complements a selection of white wine styles.

som

E Pr

od

uCt

s A

rE n

ot

AVA

IlA

BlE

In A

ll s

torE

s

EAsY bAkIngnestlé Baking White melts are the secret to quick-and-easy melted choc for dipping, coating, moulding or icing. the choc sets quickly at room temperature, which means decorations and all sweet creations are simple to create. use them to coat or top slices, biscuits, cakes and as a delicious ingredient in your sweet treats.

1 4 0 5 2 9 C o l e 1 4 1 6 1 1 6 3 2 - 1 2 0 1 4 - 0 6 - 1 0 T 1 6 : 3 5 : 1 1 + 1 0 : 0 0

4This winter, give your body some essential vitamins and minerals

with these feel-good foods.

fOOdS TO SUPPORTIMMunITY

green PeasPeas are a source of iron, a mineral which is necessary for normal immune system function. Other iron-rich foods include red meat, lentils, oats, choy sum and broad beans. to help your body absorb iron from plant and dairy foods, eat them with foods containing vitamin C.TRY THIS Drizzle steamed frozen peas and green beans with a little orange juice and olive oil. Sprinkle with toasted flaked almonds.

FishAnother mineral necessary for immune system function, selenium also helps to keep hair and nails healthy and protect cells from damage. Fish, seafood and Brazil nuts are all good sources. TRY THIS Arrange fish fillets with thinly sliced onion and tomato

on a large baking tray. Season and drizzle with a little olive oil. Bake at 200°C or 180°C fan for 15-20 mins, depending on thickness.

PuMPkinnot only necessary for normal vision, vitamin A also contributes to normal immune system function and helps maintain healthy skin. Orange vegetables such as carrot, pumpkin and sweet potato are a good source of beta-carotene, which is converted to vitamin A in the body. TRY THIS For a healthy Mexican-style side, arrange pumpkin wedges on a baking tray. Sprinkle with dried chilli flakes and drizzle with lime juice and olive oil. Bake at 200°C or 180°C fan for 30 mins.

MusselsAs well as keeping your immune system functioning, zinc is a key mineral for keeping your bones, skin, eyes and brain healthy.

Good sources include mussels and oysters (p10). TRY THIS Heat passata in a large saucepan

until simmering. Add mussels and cook covered for 3-4 mins or until mussels open. Toss through cooked spaghetti

and sprinkle with fresh basil or oregano. Illu

strA

tIo

ns

GEt

ty Im

AGEs

Mix pink pocket shirt, $25

Clothing by mix Apparel is available in selected Coles stores that stock mix and at mixapparel.com.au styles, sizes and colours will vary between stores and online. Products featured are part of the July collection, available from 30/06/2014, with selected styles available from 14/07/2014. Available while stocks last. mix A-line skirt unavailable in Qld. to find your nearest Coles store that stocks mix, go to mixapparel.com.au/locations, or call 1800 752 648.

3 A must-buy of the season, the khaki utility jacket is a more versatile cover-up than you might think. here’s how to style it for three different occasions.

Wo

rds

& s

tylI

nG

mIC

hEl

lE B

AtEm

An

For a picnic at the park

Over jeans and a preppy shirt, your jacket is ready to hit the great outdoors. Poppy pastels such as pink and lilac look brilliant mixed with khaki shades.

For a coffee date

layering jackets makes sense when the weather turns cold. For a café catch-up, throw your utility jacket over a buttoned-up denim jacket and a flippy A-line skirt.

For casual drinks

nothing looks cooler over a little black dress and a pair of ankle boots than the utility jacket. It does day-to-night dressing with ease. Just add red lipstick!

1 2 3

WAYSONE jAckET

Mix utility jacket, $49

Mix pointelle cardigan in egret, $22

Mix ankle jeggings in black, $20

Blistex lip Conditioner

Mix scalloped-edge dress, $29

Maybelline New York Color Sensational lip Colour in Are You red-dy

Mix denim jacket, $35

Mix yoke tunic knit, $25 Covergirl

Bombshell Shine Shadow in Copper fling

how to weaR ItWHY DO I NEED ONE?a khaki utility jacket is a key component of the season’s cargo trend. this year’s alternative to the blazer, it takes you from day to night in style, lending a cool, laidback edge to any outfit. It’s also practical so you can easily layer it over a t-shirt, a chunky knit or a lighter jacket.

WHO CAN WEAr IT?this versatile style suits almost everyone – with a few tweaks. those with an edgy style can throw it over almost anything, but if your wardrobe is conservative, pair it with slim jeans.

HOW DO I STYlE IT?denim and poppy pastels look great with khaki shades.

The jacket

Red-hot colour of

the seasonMix A-line skirt, $25

stylE

coles.com.au 63

Winter skin must-haves

64 coles.com.au

BEAuty

1 Take it easy“Winter really stresses your skin’s ability to cope with water balance,” says associate

professor Greg Goodman, a dermatologist with the dermatology Institute of Victoria. the low humidity leaves your skin feeling dry – particularly if it’s already sensitive or prone to eczema. If this sounds like you, take Dr Goodman’s advice and be gentle on your skin. “Skip normal soaps, toners, or exfoliants and use very gentle, soap-free cleansers and richer moisturisers.”try this Cetaphil gentle Skin Cleanser (2)

2 Find the right formulaA dry or tight complexion can be a sign you need to try a richer formula in your skincare.

“In moisturisers, you could go from a lotion to a cream,” says dr Goodman. “With cleansers, go from a foaming to non-foaming wash-off formula, or from a lighter lotion cleanser to a cream cleanser.” Adding a serum under your moisturiser can also help. “Serums are a way of getting strong active products into the skin while limiting their irritation,” says Dr Goodman. There are serums to treat various skin issues so look for one that’s specifically designed to boost hydration.try these neutrogena naturals Multi-Vitamin Nourishing Moisturiser (1) or nivea Pure & natural Soothing Day Cream (3)

3 Use label logicFor an extra boost, certain skincare ingredients are known to have a calming

effect on the skin. dr Goodman recommends soy and green or white tea extract, as they have anti-inflammatory qualities, while feverfew, chamomile and niacinamide can also help calm irritation. Also important is what not to use: while vitamins A and C, and alpha hydroxyl acids (AhAs) are useful for healthy skin, they can be too active for dry or sensitive skin.try this Aveeno Positively radiant Cleanser* (4) *Contains soy

4 Work from inside outDiet can also help boost your skin’s overall health, says accredited practising

dietitian Geraldine Georgeou of Designer diets in sydney. try flaxseed oil, which is rich in omega-3 fats, and include plenty of fresh fruits and vegetables in your diet. try this Nature’s Own Flaxseed oil 1000mg (5) or Biogenic organic flaxseed oil 200ml

For more advice on how to look after your skin in winter, head to Coles YouTube Channel and search for “winter skin”.

as the cold sets in, skin can be left feeling dry and irritated. Use these simple strategies to counter the drying effects of winter and leave your complexion glowing.

skInWinter

1

5

3

4

2

NuTRIENT boosTERs here’s a guide to the key nutrients that can nourish your skin from the inside, and where to find them.

ProtEinA serve of oily fish provides protein, which is important for tissue building and repair.

VitAMin CThis helps form collagen to give skin elasticity and strength. Broccoli is a good source.

SElEniUMBrazil nuts provide this mineral, which helps maintain strong hair and nails.

zinCFound in chickpeas, this protective antioxidant is important for skin structure.W

ord

s m

ICh

EllE

BAt

EmA

n P

ho

tos

JuIC

y Im

AGEs

& G

Etty

ImAG

Es

Menu IdEASMake entertaining easy with food editor Lucy nunes’ picks from this issue.

PlAnnEr

NEXT ISSUE IN-STORE AUGUST 7

Get cooking with speedy stir-fries, new twists on baked potatoes, a mouth-watering Indian menu and much more.

VeGetaRIanThree delicious dishes come together to create the perfect meat-free Mediterranean menu.

• four-cheese sweet potato gnocchi

• eggplant parmigiana• Chocolate fondants

UnDeR 1hR Entertaining at short notice? A little multitasking is all it takes to have this tasty menu ready in less than an hour.

• Crushed broccoli & bean bruschetta

• Cheesy chicken & vegie pie• strawberry & kiwi cake

Footy FaVesServe up fun food that’s easy to share, then hand around Coles Brand ice creams (p10).

• portabella pizza bianca • Beef burger with

tonkatsu sauce• spicy pork open

steak sandwiches p18

p20

p26

p57

p39

p58

p54

p36

p56

66 coles.com.au

curtis stone's

Documents