Coles Magazine - October 2013

october 2013 

Taste of paradise 

best-ever 

pineapple 

recipes 

australia’s no. 1 

food magazine 

Curtis Stone’s 

prawn pizza 

with pineapple & 

pesto, page 51 

Plus gluten-free brunch • sneaky shortcuts • pack a picnic

COMING SOON 

Tickled pink 

tasty pumpkin 

Think pink for a new-look pumpkin that 

cooks up a savoury or sweet treat 

Roasted pink 

pumpkin & 

haloumi salad 

Serves 4 Prep 20 mins Cooking 40 mins 

600g pink pumpkin, peeled, 

chopped into 2cm pieces 

2 tbsp olive oil, plus 1 tbsp extra 

¹/ ³ cup slivered almonds 

1 cup quinoa, rinsed 

200g broccoli, cut into 

florets, blanched 

30g baby spinach 

30g rocket 

180g haloumi, sliced 

Soy sauce dressing 

2 tbsp soy sauce 

2 tbsp olive oil 

1 tbsp honey 

½ tsp sesame oil 

1 Preheat oven to 180ºC (160ºC fan). 

Place pumpkin on tray lined with 

baking paper. Drizzle with olive oil and 

season. Cook for 30-35 mins, until tender. 

In last 5 mins add almonds. 

2 Whisk together dressing ingredients in small jug. 

3 Cook quinoa according to packet directions. Fluff 

with a fork. Gently combine with pumpkin, broccoli, 

salad mix and dressing. 

4 Heat extra oil in nonstick frypan over medium-high 

heat. Cook haloumi for 1-2 mins each side. Add to salad. 

Serve sprinkled with almonds. 

Naturally unusual! 

This pumpkin is pink on the outside but 

regular orange on the inside – all thanks to 

nature and with no artificial anything.

ADVERTORIAL 

Pink pumpkin & raspberry scones 

Makes 18 Prep 10 mins Cooking 12-15 mins 

500g pink pumpkin, peeled, cut 

into 1cm cubes 

3 cups self-raising flour, plus 

extra to dust 

¹/ ³ cup icing sugar 

40g butter, chopped 

½ cup frozen raspberries 

²/ ³ cup milk 

1 cup whipped cream, to serve 

½ cup extra thawed raspberries 

1 Cook pumpkin in microwave, covered in a microwave safe bowl, 

with 2 tbsp water on full power for 5-7 mins, until tender. Drain and 

set aside until cold. Preheat oven to 200ºC (180ºC fan). Line baking 

tray with baking paper. 

2 Sift flour and icing sugar in a bowl. Rub in butter with fingertips 

until mixture resembles breadcrumbs. Stir through pumpkin and 

raspberries. Mix in milk with non-serrated knife. Gather dough 

and turn out onto a lightly floured surface. Press out dough to 

2cm thick. Make 5cm rounds with a cutter. Place 

onto tray and cook for 12-15 mins, until golden on 

top. Serve with whipped cream and extra 

raspberries. 

Buying is giving 

Coles is donating ten cents per kg of every 

pumpkin sold in October to the McGrath 

Foundation. Buy any pumpkin at Coles to help 

the McGrath Foundation support Australian 

families experiencing breast cancer. 

Buy any pumpkin at Coles in October to help the McGrath 

Foundation but look out for the Pink Pumpkins that have 

been grown exclusively for Coles for the month of October in 

line with Australia’s Breast Cancer Awareness Month. They are 

large in size with a beautiful pink, ribbed skin and deep orange, 

sweet-tasting flesh. This versatile pumpkin can be used for both 

savoury and sweet recipes. 

The pumpkins were initially a chance discovery that came as 

an exciting surprise and which provided the growers an 

opportunity to grow specifically for this promotion. All the 

pumpkins have been grown naturally by selected growers in the 

rich soils of the Atherton Tablelands in Far North Queensland, 

where the sunny conditions provide the ideal environment for the 

pumpkin to produce its beautiful pink bloom. 

Why not sign up to Host Your Own High Tea for the 

McGrath Foundation during October and serve these scones 

to your guests. Visit www.mcgrathfoundation.com.au 

to get involved. 

Pink Pumpkin 

growers Joe 

Bianco, Vince 

Mete and 

Amando Salerno 

in Atherton, Qld. 

TIP Sit drained 

cooked pumpkin 

on paper towel to 

absorb excess 

moisture. 

Available for a 

limited time 

In-store 1st October 

Proudly supporting 

For more information about 

the Pink Pumpkin, exclusive to 

Coles, visit coles.com.au 

Ten cents per kg of every pumpkin – including the pink ones 

– will be donated to the McGrath Foundation to help fund 

McGrath Breast Care Nurses in communities right across 

Australia and increase breast awareness in young women. 

Visit www.mcgrathfoundation.com.au

Contents 

welcome 

Spring has finally arrived, and 

with it lots of opportunities to 

enjoy the great outdoors with 

family and friends. Why not 

pack a picnic full of goodies and 

head to your nearest park – our 

gorgeous Greek-style stuffed 

cob (p32) or rich hazelnut and 

marmalade brownies (p35) can 

be made ahead so you spend 

less time in the kitchen and 

more time outside. 

This issue is packed with 

ideas to help you make the 

most of this season’s freshest 

fruit and vegies. Juicy 

mandarins work a treat with 

sweet and sour pork belly (p16), 

and strawberry macarons 

(p15) are sure to impress. Not 

to forget this season’s king, 

the mighty pineapple – see 

p38 for the recipes. 

Plus, take the stress out 

of family meals with Curtis 

Stone’s tasty recipes, including 

the pineapple and prawn 

pizza on the cover – yum! 

Publications Manager 

FOOD 

13 IN SEASON OCTOBER Must-try recipes using 

fresh strawberries, beetroot and mandarins 

27 FREE FOR BRUNCH? Delicious gluten-free 

recipe ideas make a tasty start to your day 

28 FIELDS OF MUSHROOMS Discover the best 

mushroom variety to meet all your needs 

31 LET’S EAT OUT Pick a sunny day and fill 

a picnic basket with these tasty delights 

36 5 FAST PRESERVES It’s never been so easy 

to create jams and relishes from scratch 

38 PINEAPPLE PARADISE Try mouth-watering 

recipe ideas featuring fresh, juicy pineapples 

42 SNEAKY SHORTCUTS Save time in the kitchen 

with these mid-week meal solutions 

47 RECIPES BY CURTIS Chef Curtis Stone cooks 

the pizza from the cover plus fabulous dishes 

for a family of four for under $10 

p31 

FEATURES 

6 THIS MONTH AT COLES See what’s new in 

store and stay up to date on community events 

53 WHAT TO DRINK? Draught beer on tap, great 

food and wine matches plus a top cocktail to try 

55 RACE-DAY HAIR Pick a winning hairstyle to 

sport during the spring racing season 

58 GET FRESH Update your spring wardrobe with 

a fresh burst of colour from Mix 

60 THIS MONTH WE LOVE Browse the latest 

must-have buys to add to your trolley 

63 READY, SET, SPRING! Give your home 

a clean, fresh makeover from top to bottom 

66 SPRING GARDENING Here’s what you need 

to do to prepare your garden for the warmer 

weather on its way 

p27 

“Pick a sunny day, 

pack a hamper and 

join your friends for 

a spring picnic.” 

GET COLES ON YOUR IPAD 

From the App Store, tap the Search bar, type in Coles Magazine and tap 

Search. Tap the Coles Magazine App icon to bring up the Coles magazine 

homepage. Tap the Install button and type in your Apple ID password. 

Launch the App and the Coles Magazine will appear in Newsstand. 

4

WHAT’S NEW 

the bread winner 

It is said that bread is the “staff of 

life” and it’s no wonder. Take a simple 

slice of bread, build on it, and you 

have the makings of a meal. But that 

meal is taken to another level if the 

bread is fresh, crusty and of superior 

quality. Pane Di Casa is a traditional 

Italian bread that makes the perfect 

base for a wide variety of toppings. 

Spread a slice with 

pesto, scatter it with 

sun-dried tomatoes 

and char-grilled 

capsicum strips and 

you’re not just eating a sandwich 

at your desk, you’re lunching in 

Portofino! 

Coles Bakery Stone Baked Pane Di 

Casa, won the Champion Bread Award 

at the 2013 Royal Hobart Fine Foods 

Awards. Other award winners included 

the Coles Bakery’s Parmesan & Onion 

Batard and Multigrain South Dough Cob. 

Whether it’s to make a sandwich 

or jaffle, dunk into soup, or serve 

as a side, you’ll find these and other 

award-winning breads at your 

nearest Coles Bakery. 

THIS MONTH 

at Coles 

6 

What’s new • Great ideas • Special offers 

COOL ice cream! 

Ice cream is at the top of the yum-factor list 

and the award-winning Coles Classics ice 

cream range has some tempting offers. The 

new Peanut Butter 4pk, Strawberry Mini 6pk 

and the Cookies & Cream 4pk leaves ice cream 

lovers spoilt for choice. Looking for something 

lighter? The new Coles Simply Less Mango 

Sorbet Mini Sticks are only 264kJ per stick, so 

don’t feel guilty if you have two. And there’s 

more good news! The Coles Brand range of 

500ml tubs includes in its line-up Peanut Butter, 

Passionfruit Pavlova and Lemon Meringue 

Ice Cream. The full range is Australian made, 

with no artificial colours or flavours. 

Look for this green circle 

for the latest, newest, most 

exciting products in store. 

Please DO eat 

the daisies 

Offer around a tray of biscuits and it’s 

almost inevitable that the crumbly, 

melt-in-the-mouth shortbreads are 

grabbed first. Take those same 

biscuits and pair them up with 

a sweet, fruity jam filling, and you’ll 

want to keep that tray of biscuits for 

yourself! Coles Jam Daisies are those 

very biscuits and it’s for good reason 

that they scored a gold medal at the 

Hobart Fine Foods Awards. 

Head to your nearest 

Coles to find out why. 

To find your nearest in-store bakery go to coles.com.au

Bikkie tin 

beauties 

When it comes to the yum factor, 

the newest range of Coles Brand 

sweet biscuits is super delicious. 

The Apple, Cinnamon & Oat 

Biscuits are soft and chewy and 

made with real apple pieces and 

rich butter. The Passionfruit 

Creams are a sweetly sunny 

combination of all-butter 

shortbread biscuits sandwiched 

with passionfruit cream. 

piece of cake! 

Just when you thought Coles famous cupcakes 

couldn’t get any better, Red Velvet, Sticky Date 

and Cookies & Cream Cupcakes have gone from 

delicious to sublime! 

Coles has done a little recipe tweak here and 

there and the result is pure cupcake heaven. 

Not to be outdone, Coles Loaf Cakes have 

also had a makeover. With must-try Zesty 

Lemon, and sumptuous Spicy Carrot – you’re 

spoilt for choice when it comes to a casual 

morning or afternoon tea, or anytime you 

feel like a pick-me-up treat. 

NUTRITION ON ICE 

We know that eating lots of fruit 

and vegies reduces your risk of 

heart disease, and one of the 

easiest ways to reach your 

‘7-a-day’ target is with frozen 

foods. The speedy route from 

field to freezer locks in the 

nutrients. Try these must-have 

freezer pleasers – they’re both 

100 per cent Australian grown. 

Coles Brand 

Australian Peas 

These sweet heroes are delicious 

in rice and pasta dishes. Each 

75g serve is high in vitamin C 

and a source of fibre, iron, 

beta-carotene and folate. 

Try this Heat a little oil, then add 

beef mince, chopped onion and 

your favourite curry paste. When 

the mince is cooked, stir in frozen 

peas until heated through and 

serve with steamed basmati rice. 

Coles Brand australian 

Fresh Frozen blueberries 

These come in a stay-fresh 

resealable bag so they’re easy to 

use in smoothies and muffins. 

Each 100g serve has more than 

20 per cent of your recommended 

daily intake of vitamin C. 

Try this Layer low-fat yoghurt 

in glasses with thawed blueberries 

and crumbled meringue. 

Kitchen Chic 

Both stylish and practical, the Coles Cook&Dine 

range of kitchen accessories can quickly give 

your kitchen a fresh new look. 

Cook&Dine Salt and 

Pepper Shakers, 

above, have stylish 

simplicity. 

This Cook&Dine 

Bottle, right, is 

just the thing for 

our homemade 

lemonade on 

page 35. 

Cook&Dine Platter, 

above, will be your 

best friend through 

the party season! 

Cook&Dine 

Tumblers, below, 

are a must-have. 

Cook&Dine 500ml 

Preserving Jar, right, 

will be put to good 

use. Turn to page 

36 to find out why! 

8

PASSIONS 

IN FASHION 

Sweet, healthy passionfruit 

is available all year round. 

Did you know that 

passionfruit doesn’t have 

to be wrinkled to be ripe? 

Just look for fruits that feel 

heavy for their size. You 

can freeze passionfruit 

pulp in ice-cube trays. They 

make a zingy addition to 

cocktails and other drinks, 

or ice blocks for the kids 

on a hot day – and don’t 

forget about cooking with 

passionfruit, too. Enjoy 

a taste of the tropics with 

this recipe from My Kitchen 

Rules winners Sammy and 

Bella Jakubiak. 

Banana passionfruit bread with ricotta 

& fresh passionfruit 

• MAKES ONE LOAF • PREP 15 MINS + 5 MINS STANDING • COOKING 45 MINS 

265g wholemeal 

self-raising flour 

40g plain flour 

1tsp ground cinnamon 

140g brown sugar 

125ml milk 

2 eggs, light beaten 

50g butter, melted 

1 over ripe banana 

9 passionfruits 

50g oats 

50g shredded coconut 

olive oil spray 

200g ricotta 

PERI-PERI YUMMY! 

1 Preheat oven to 180°C or 160°C fan forced. Spray a 11x21cm loaf pan 

with spray olive oil. Line the base and two opposite sides with 

non-stick baking paper, allowing it to overlap. 

2 Sift the flours, cinnamon, and sugar into a large bowl. Place milk, 

eggs, melted butter, banana in a medium mixing bowl. Pass the pulp 

of 7 passionfruit through a sieve to remove seeds and place into bowl 

with wet ingredients and stir until well combined. If you still have 

lumps of banana, use a hand-mixer to break up large pieces. 

Combine wet and dry ingredients and stir, add oats and shredded 

coconut. Stir until well combined. Spoon the mixture into the 

prepared pan and smooth the surface. Sprinkle over some left over 

passionfruit seeds and shredded coconut. 

3 Bake in preheated oven for 45 mins or until a skewer inserted into the 

centre comes out clean. Remove from oven and set aside in the pan for 

5 mins. Turn out onto a wire rack and cool completely. Cut into slices 

and toast. Garnish with a scoop of ricotta and fresh passionfruit pulp. 

Nando’s Peri-Peri Chicken Restaurants have 

taken the world by storm. Now it’s easy to 

recreate that spicy flavour in your own kitchen. 

Perinaise – Nando’s famous PERi-PERi 

mayonnaise – is available in a handy squeeze 

bottle. Its mild-medium flavour adds zing 

to chicken, chips, burgers, cold meats, cheese, 

or anything that needs a splice of spice. Nando’s 

Mild PERi-PERi Salt is a blend of salt, spices and 

African bird’s eye chilli (peri-peri) in a handy 

shaker bottle. This blend is what makes Nando’s 

chips legendary. You’ll find Nando’s condiments 

in the Coles sauce aisle. 

BAUER MEDIA GROUP CUSTOM MEDIA 

EDITOR Joanna Webber DEPUTY EDITOR Sally Paine 

CREATIVE DIRECTOR Sally Keane ART DIRECTOR Fiona Parsons 

CHIEF SUB EDITOR Kyle Rankin FOOD EDITOR Jane Collins 

FOOD PHOTOGRAPHY David Hahn and Rob Shaw 

CONTRIBUTORS Jenny Blume, Michelle Bateman, Hazel Bradley, 

Tracy Rutherford, Mandy Sinclair and Caroline Zambrano 

EDITORIAL/ADVERTISING CO-ORDINATOR Melissa Martin 

(02) 9263 9792 PRODUCTION MANAGER Rachel Walsh 

ADVERTISING PRODUCTION CO-ORDINATOR Talia Macri 

BAUER MEDIA GROUP CUSTOM MEDIA ENQUIRIES 

Jenny Tucker (02) 9282 8521 

ADDRESS 54 Park Street, Sydney, NSW 2000 

www.bauer-media.com.au 

NATIONAL GROUP ADVERTISING MANAGER 

Gillian Cornu 0403 989 105 gcornu@bauer-media.com.au 

SALES MANAGER Jacques Cornu 0410 316 868 

PUBLISHER Sally Wright 

PUBLISHING MANAGER Nicola O’Hanlon 

NATIONAL GROUP SALES MANAGER Patricia Connolly 

BAUER MEDIA GROUP 

CHIEF EXECUTIVE OFFICER 

Matthew Stanton 

DIRECTOR OF SALES Tony Kendall 

Published for Coles Supermarkets Australia 

Pty Ltd ABN 45 004 189 708 Toorak Rd, East 

Hawthorn, Vic 3123, by Bauer Media Group. 

ACN 053 273 546 54 Park St, Sydney NSW 2000. Printed by 

Hannanprint NSW, 55 Doody Street, Alexandria, NSW 2015. © 

2013 All rights reserved. 

COLES SUPERMARKETS PTY LTD 

PUBLICATIONS MANAGER Alex McDonald 

GENERAL MANAGER, MARKETING COMMUNICATIONS 

Tony Phillips • Please forward any queries or feedback to: 

Coles Customer Care Dept, Att: Alex McDonald (Coles Magazine 

October issue), PO Box 480, Glen Iris, Vic 3146. 

Email: Coles.Customer.Care@coles.com.au 

Call toll-free: 1800 061 562. Website: www.coles.com.au 

To view Coles Group Ltd Privacy Statement, refer to the 

“Contact Us” section at www.coles.com.au 

COLES 

Products featured in the magazine are 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 19/09/13 to 

16/10/13 (excludes liquor). Recipe costings are based 

on quantities used per recipe serve and are based 

on correct prices at the time of going to print. Prices 

may vary between stores. Pricing is to be used as a 

guide only. This publication is not for sale. 

PEFC / 21 - 31 - 43 

NUTRITIONAL COUNTS 

Nutrition analysis is an estimate, based on average values, using 

Coles branded products where possible, to help you make informed 

decisions and is given as general information only. If you have 

specific dietary needs, consult a health professional. Compare these 

values against the following Percentage Daily Intake (%DI) figures, 

which are average daily requirements for adults. • Kilojoules Eat 

no more than 8700kJ per day; low kJ = less than 170kJ/100g • Fat 

Eat no more than 70g fat per day (no more than 24g saturated fat); 

low fat = less than 3g/100g • Salt Eat no more than 2300mg 

sodium per day; low sodium = less than 120mg/100g • Fibre Good 

source of fibre = 4g or more per serve • Protein Good source of 

protein = 10g or more per serve 

GUIDE TO MEASUREMENTS • Coles Magazine recipes use 

59g eggs, unless otherwise stated. • Australian standard 

measures are used in all Coles Magazine recipes, including 

standard cup, tablespoon and teaspoon measures: 1 cup = 

250ml, 1 tablespoon = 20ml, 1 teaspoon = 5ml. • Preparation 

and cooking times will vary. Some recipes may take you 

more or less time than we suggest. • Recipe costings do not 

include pictured drinks, unless otherwise indicated. 

9

nailing it 

Yo there! 

The health benefits of probiotic yoghurt 

are well documented and Hansells 

Yoghurt Maker Kit has all you need to 

make delicious homemade probiotic 

yoghurt. It includes a yoghurt maker, and 

three pouches of flavoured yoghurt mix. 

Each pouch makes 1kg of probiotic Classic, 

Thick & Creamy or lite Yoghurt. And with 

16 great flavours to choose from, there’s 

a yoghurt to suit every taste. 

A four-time winner of InStyle’s 

prestigious Best Beauty Buys 

Awards, Revitanail’s Nail 

Strengthener is fortified with 

calcium to help promote 

longer, stronger nails. A 

superior nailcare treatment 

to help protect nails and 

prevent chipping, flaking or 

peeling – it works particularly 

well to rebuild nails that have 

208417 been - damaged 1 2013- by acrylics. 08- 14T10: 37: 49+10: 00 

Full of beans! 

SPC is proud to launch 100% Aussie Grown Rich Tomato Baked 

Beans, the only baked beans on the market made entirely 

from locally grown produce. But don’t just use your old mates 

as a toast topper – dress them up a little! For a cheat’s version 

of the delicious Boston Baked Beans brunch-time favourite, 

simply sauté some diced bacon and onion, stir in a can of 

baked beans, and a pinch each of paprika and mustard powder. 

Top with a sprinkling of finely chopped parsley, and serve with 

warm buttered muffins. 

Easy to grab. Ultra absorbent.

A guiding paw 

Since 1982, Coles and Coles’ customers have supported Guide Dogs Australia 

through the in-store Collection Dog Program. The iconic Collection Dogs 

raise money to give people who are blind or vision impaired the skills and 

confidence to move around their local communities safely and independently. 

When Melanie met her Guide Dog, Darcy, she said: “He was the best thing 

on earth that ever happened to me. He navigates me through new areas 

I haven’t been to before. I feel so ‘free’. I just know that wherever I go I can trust 

Darcy to guide me safely.” 

To help more young people like Melanie have the opportunity to 

experience the independence a Guide Dog brings, you’ll find Collection Dogs 

in many Coles supermarkets and Liquorland stores across Australia. For more 

information about the fantastic work of Guide Dogs Australia, visit 

guidedogsaustralia.com or call 1800 804 805. 

Did you know…? 

Since 1982 Coles and its customers 

have raised over $4.5 million for Guide 

Dogs Australia. 

It is projected that the number of people in Australia with 

vision loss aged 40 or over is expected to rise to 800,000 

by the year 2020. 

Take flight 

Whatever your dream 

holiday, it’s now been 

made a whole lot easier to 

organise. Among the many 

fantastic benefits of being 

a Coles flybuys member, 

if you have more than 10,000 points, 

you can use them to pay (or part-pay) ANY flight or hotel. And 

because flybuys members have access to Webjet’s new online 

packaging engine, you now have the flexibility to tailor your 

travel package to suit your budget and holiday needs. You’ll 

hit on package savings and conveniently select hotels, room 

types, airline preferences and departure times. 

11

100 % natural sweetness 

from the Stevia plant 

with 0 calories* 

Mar ellous! 

* Except Granulated with 1.4 cal per serve 

Highest quality 

one-by-one 

dispenser 

Spoon for spoon 

granulated 

with 40 % fibre 

Convenient 

granulated sachets 

with 40 % fibre 

Not all products are available in all stores. 

Discover the great natural sweet taste yourself – go to www.hermesetas.com/steviasweet for a free sample.

in season... 

October 

Your guide to buying and cooking the best produce of the season 

– from our Aussie farmers to you. 

Strawberries 

Mandarins 

Beetroot 

Recipes & food preparation Mandy Sinclair Styling Jane Collins Photos Rob Shaw 

The strawberry has several strings to its bow. 

Medieval artisans saw it as a symbol of 

righteousness and carved its image on 

church altars, and there’s even a museum 

devoted to strawberries in Belgium. 

Strawberries are actually a member of the 

rose family and the only fruit with its seeds 

on the outside. Each 150g serve – about 

1 cup of chopped strawberries – is an 

excellent source of vitamin C and a source 

of dietary fibre and folate. Strawberries can 

be eaten raw or cooked in both sweet and 

savoury dishes – and they’re a lunchbox 

favourite for a quick, healthy snack. 

our grower says... 

“The warmer springtime weather sees 

strawberries at their most flavoursome. 

Our strawberries, grown here in Bullsbrook, 

WA, are juicy, sweet and ready to eat now.” 

great with... 

Strawberries are at home in desserts, but don’t 

be afraid to use them in savoury dishes. Try 

them hulled and stuffed with goat’s cheese, and 

a sprinkle of black pepper for a cocktail snack. 

Or use them in a sauce or salsa to serve with fish. 

This sweet citrus fruit is said to have 

originated in China and held such status that 

it was named after the highest official of the 

Imperial Court – the Mandarin. It has deep, 

orange skin that peels away easily from the 

juicy fruit inside. Some varieties have seeds, 

others are seedless, but they all have 

crescent-shaped segments enclosed in fine 

membrane. They’re a great convenience food, 

especially for littlies, because they’re easier 

to peel than oranges. Each 150g serve is an 

excellent source of vitamin C and a source of 

fibre. Mandarin segments, juice and zest can 

be used in both sweet and savoury dishes. 


“The crisp nights and warm sunny days in the 

citrus growing regions of Australia create the 

perfect recipe for developing the sweet, juicy 

flavour and vibrant colouring of our mandarins.” 

great with... 

The sweet-yet-tangy mandarin flavour is well 

placed in muffins, cheesecakes, and both sweet 

and savoury salads. Chocolate and mandarin 

is a match made in heaven and so is a bowl of 

dark chocolate gelato with mandarin syrup! 

Ancient Rome had its own celebrity chef. 

Opting for a toga rather than an apron, Apicius 

loved beetroot and featured it in his book 

The Art of Cooking. Today, the earthy taste of 

beetroot is enjoyed globally. It’s pickled, 

steamed, baked, or grated and used raw. We 

have it in soups, salads and side dishes and 

even in cakes. A 75g serve of cooked beetroot 

is an excellent source of folate and source of 

fibre. Look for unblemished, wrinkle-free 

bulbs and store for up to a week in the fridge. 

Store the leaves and stalks in a separate bag, 

but use them quickly. They give a gourmet lift 

to a humble salad, or steam them as a side. 


“The warm winters and rich soil of Queensland’s 

Fassifern Valley are perfect for growing lush 

beetroot, full of earthy goodness. Bake wedges 

and serve warm with a splash of balsamic.” 

great with... 

Beetroot’s earthy taste and rich colour are the 

soul of some classic dishes – such as Borscht, 

the much-loved soup. Beetroot is versatile. Try 

an orange and beetroot salad, or top a pizza 

with lamb and beetroot for delicious twist. 

Also 

in store 

now 

Asian vegetables, mushrooms, spinach, brussels 

sprouts, pineapple, blueberries and pawpaw. 

13

Strawberry mousse angel cakes 

• makes 18 • PREP 40 MINS + chilling • COOKING 20 mins 

$1.15 

per cake 

½ cup plain flour 

¾ cup icing sugar mixture 

6 egg whites 

2½ tbsp warm water 

½ tsp vanilla extract 

strawberry mousse frosting 

500g strawberries, hulled, chopped, 

plus extra to serve 

¼ cup icing sugar mixture 

1 cup thickened cream 

100g white chocolate, chopped 

¼ cup boiling water 

1 tbsp gelatine 

1 Preheat oven to 180°C or 160°C fan. Line 

18 holes of two 12 hole, ¹/ ³ -cup muffin pans 

with paper cases. 

2 Sift the flour and ¼ cup icing sugar in 

a large bowl. Use an electric mixer to beat 

the egg whites, water and vanilla in a 

separate bowl until soft peaks form. Sift 

in the remaining icing sugar, 1 tbsp at a time, 

beating constantly until glossy. 

3 Gently fold in the flour mixture in 4 batches 

until just combined. Spoon into the paper 

cases until almost full and gently smooth the 

tops with a spatula. Bake for 18-20 mins or 

until cakes spring back when lightly touched. 

Cool on a wire rack. 

4 Meanwhile, to make the strawberry 

mousse frosting, blend the strawberries and 

icing sugar in a blender until pureed. Strain 

through a fine sieve into a jug and discard 

the seeds. 

5 Bring ½ cup cream just to a simmer in 

a saucepan over high heat. Remove from 

heat. Stir in the chocolate until melted and 

smooth. Place the water in a small jug and 

sprinkle over gelatine. Stir until dissolved, 

then stir into the chocolate mixture. Cool 

slightly. Stir in ¾ cup of the strawberry puree. 

6 Whip remaining cream in a bowl until soft 

peaks form. Fold in the strawberry mixture 

and chill for 1hr or until firm. Remove cakes 

from the paper cases and pipe mousse over 

each one. Top with extra sliced strawberries 

and drizzle over remaining strawberry puree. 

Per cake • 606kJ (145 Cals) • 3.8g protein 

• 7.2g fat (4.5g sat fat) • 16.5g carbs (13.4g sugars) 

• 0.7g fibre • 37mg sodium

$0.50 

Strawberry macarons per macaron 

• makes 23 • PREP 30 MINS + 1 hr standing • COOKING 15 mins 

in season 

1 cup almond meal 

¾ cup icing sugar mixture 

3 egg whites (from 55g eggs) 

¼ cup caster sugar 

pink food colouring 

strawberry filling 

¼ cup thickened cream 

180g Plaistowe White Chocolate, chopped 

2 tbsp strawberry puree (see Note) 

1 Line 2 large baking trays with baking 

paper. Process almond meal and icing sugar 

in a food processor until finely ground. 

2 Place the egg whites in a large bowl. 

Transfer 1 tbsp egg white to a small bowl 

and reserve. Using an electric mixer, beat 

remaining egg whites until firm peaks form. 

Add caster sugar, 1 tbsp at a time, beating 

constantly until thick and glossy. Stir in 

enough food colouring to give the desired 

shade of pink. Add the almond mixture in 

2 batches, gently mixing until combined 

and the mixture slides down the side of the 

bowl when tilted. Add the reserved egg 

white and stir to loosen mixture. 

3 Spoon the mixture into a piping bag fitted 

with a 1cm plain nozzle. Pipe forty-six 

3cm discs, about 3cm apart, on the prepared 

trays. Tap the trays on the bench to spread 

slightly. Stand at room temperature for 

1 hr or until a crust forms. 

4 Preheat oven to 180°C or 160°C fan. Place 

trays in oven and reduce temperature to 

160°C or 140°C fan. Bake for 10-12 mins or 

until the macaron shells are dry to touch. 

Cool on the trays. 

5 Meanwhile, to make the strawberry filling, 

bring the cream just to a simmer in a small 

saucepan over high heat. Remove from heat. 

Stir in the chocolate until melted and 

smooth. Stir in the strawberry puree. Chill 

for 1 hr or until thick enough to spread. 

6 Sandwich macaron shells together with 

strawberry filling. 

Per macaron • 486kJ (116 Cals) • 2.2g protein 


• 0.5g fibre • 17mg sodium 

Note To make strawberry puree, process 

4 large hulled strawberries in a small food 

processor, then strain to remove the seeds. 

• Be sure to use 55g eggs for best results. 

15

Sweet & sour mandarin pork belly 

• SERVES 6 • PREP 30 MINS • COOKING 20 mins 

$4.85 

per serve 

85g palm sugar, chopped 

½ cup tomato sauce 

¼ cup rice vinegar or white vinegar 

2 tbsp Worcestershire sauce 

1 long red chilli, finely chopped 

¼ cup water 

vegetable oil, to deep-fry, plus 1 tbsp extra 

1.2kg Coles Pork Belly, rind removed, 

fat trimmed, cubed 

2 eggs, lightly beaten 

¾ cup potato flour or cornflour 

1 onion, cut into wedges 

1 red capsicum, diced 

1 green capsicum, diced 

4cm-piece ginger, cut into julienne 

2 mandarins, peeled, broken into segments 

2 spring onions, shredded 

Steamed rice, to serve 

16 

1 Combine the palm sugar, tomato sauce, 

vinegar, Worcestershire sauce, chilli and 

water in a small saucepan over low heat. 

Simmer, stirring occasionally, until the 

sugar melts. Remove from heat. 

2 Heat oil in a deep fryer or large, deep 

saucepan over high heat. Place pork in 

a shallow bowl. Add egg and toss to coat. 

Place the potato flour in a separate bowl. 

Add the pork and toss to coat, shaking off 

any excess. Carefully cook pork, in batches, 

for 3-4 mins or until crisp and golden. 

Transfer to a plate lined with paper towel. 

3 Heat the extra 1 tbsp oil in a wok over high 

heat. Add the onion, capsicum and ginger. 

Stir-fry for 2-3 mins or until softened slightly. 

Add the palm sugar mixture, pork and 

mandarin segments and toss to combine. 

Simmer for 2-3 mins or until well coated. 

Top with spring onion and serve with rice. 

Per serve • 3270kJ (782 Cals) • 39.5g protein 



Another recipe idea… 

Mandarin & goat’s cheese salad 

Peel and segment 2 mandarins, then place 

in a large bowl with 100g rocket leaves and 

¹/ ³ cup roasted and chopped hazelnuts. 

Whisk ¼ cup extra virgin olive oil, 2 tbsp red 

wine vinegar and 1 tsp seeded mustard in 

a small bowl. Season well. Add the dressing 

to salad and toss to combine. Top with 

60g chopped goat’s cheese. Serves 4.

Mandarin cassata cake 

$1.50 

per serve 

• SERVES 12 • PREP 30 MINS + CHILLING • COOKING 40 mins 

in season 

4 eggs 

¾ cup caster sugar 

200g butter, chopped, at room temperature 

2 tbsp milk 

1 tsp vanilla extract 

Finely grated zest of 1 lemon 

1 ½ cups plain flour 

2 tsp baking powder 

350g fresh ricotta 

½ cup icing sugar mixture, sifted, 

plus extra to dust 

½ cup chopped pistachios 

50g dark chocolate, chopped 

¼ cup thickened cream 

1 tsp vanilla essence 

3 mandarins, peeled, 

broken into segments, chopped 

1 Preheat oven to 180°C or 160°C fan. 

Grease a 20cm square cake pan and 

line with baking paper. 

2 Process eggs and sugar in a food 

processor until pale and creamy. Add 

the butter, milk, vanilla extract 

and lemon zest and process until well 

combined. Add the flour and baking 

powder and pulse until just combined. 

Transfer to the prepared pan and 

smooth the surface with a spatula. 

Bake for 35-40 mins or until a skewer 

inserted in the centre comes out clean. 

Cool on a wire rack. 

3 Combine the ricotta, icing sugar, 

pistachios, chocolate, cream and vanilla 

essence in a bowl. Gently fold in the 

mandarin. Cut the cake in half 

horizontally and spread the ricotta 

mixture evenly over the base. Top with 

the remaining cake, pressing down 

slightly. Chill for 15 mins. Dust with 

extra icing sugar just before serving. 


• 24.6g fat (13.7g sat fat) • 42.6g carbs 

(28.4g sugars) • 1.8g fibre • 541mg sodium

Beetroot rosti with prosciutto 

• serves 4 • PREP 20 MINS • COOKING 35 mins 

$4.10 

per serve 

$3.65 

Beetroot falafel per serve 

• SERVES 4 • PREP 30 MINS + CHILLING • COOKING 25 mins 

1 small onion, chopped 

2 garlic cloves, chopped 

½ cup coriander leaves 

400g can chickpeas, rinsed, drained, mashed 

1 large beetroot, peeled, grated 

¼ cup tahini 

3 tsp ground cumin 

1 cup Farmers Union Light Greek Style Yoghurt 

2 tbsp lemon juice 

1 tsp ground coriander 

¼ cup vegetable oil 

4 pita pockets 

Parsley salad 

1 bunch parsley, leaves picked 

1 tomato, seeded, diced 

1 shallot, thinly sliced 

1 tbsp extra virgin olive oil 

1 Process the onion, garlic and coriander in 

a small food processor until finely chopped. 

Transfer to a bowl. Add the mashed chickpeas, 

beetroot, tahini and 2 tsp of cumin. Season 

well. Mix to combine. Roll 1-tbsp portions of 

the falafel mixture into small balls and place 

on a tray. Chill for 15 mins. 

2 Meanwhile, to make the parsley salad, place 

the parsley, tomato, shallot and oil in a bowl. 

Season well and toss to combine. 

3 Combine the yoghurt, lemon juice, ground 

coriander and remaining cumin in a bowl. 

4 Heat 1 tbsp oil in a large frying pan over high 

heat. Cook the pita, 1 at a time, for 1-2 mins each 

side or until golden, then transfer to a plate 

lined with paper towel. Heat remaining oil in 

the pan over medium heat. Cook the falafel, 

turning, for 4-5 mins or until browned all over. 

5 Serve the fal afel with the pita, yoghurt 

sauce and parsley salad. 



• 14g fibre • 604mg sodium 

¹/ ³ cup whole-egg mayonnaise 

2 gherkins, finely chopped 

2 tbsp baby capers 

1 tbsp chopped dill, plus extra dill sprigs 

to serve 

1 tsp horseradish cream 

¼ small cabbage, finely shredded 

1 red apple, julienned 

3 medium desiree potatoes, peeled 

4 medium beetroot, peeled, grated 

40g butter, melted 

100g sliced prosciutto 

Lemon wedges, to serve 

1 Combine the mayonnaise, gherkin, 

capers, dill and horseradish cream in 

a large bowl. Add the cabbage and apple. 

Season and stir to combine. Refrigerate 

while preparing the rosti. 

2 Steam or microwave potatoes for 

3-4 mins or until partially cooked. Set aside 

until cool enough to handle. Coarsely 

grate. Place in a bowl with beetroot and 

butter. Season. Mix to combine. 

3 Heat a non-stick frying pan over 

medium heat. Cook ½ cupfuls of beetroot 

mixture, in batches, for 5-7 mins each 

side or until crisp and golden. 

4 Stack 2 rosti on each plate. Top with 

prosciutto slices and extra dill sprigs. 

Serve with slaw and lemon wedges. 


• 35.6g fat (8.1g sat fat) • 40g carbs 

(23.2g sugars) • 8.8g fibre • 42mg sodium 

Note Make sure you only partially cook 

the potatoes before grating, or the rosti 

mixture will be too soft to hold together 

during cooking.

The perfect 

ADVERTORIAL 

meltdown 

Tastier than mozzarella and better at melting than your 

average tasty cheese, the new Bega Easy Melt Colby is 

the outstanding choice for jaffles, foccaccias and toasted 

sandwiches. Go on, let it make your melt-in-the-mouth day! 

Bega Colby, 

Bacon, Avocado 

& Tomato Jaffles 

Serves 2 Cook 10 mins 


2 bacon middle rashers, diced 

4 slices farmhouse-style white bread 

30g Western Star Spreadable butter 

2 tbsp aioli or good-quality mayonnaise 

1 tbsp seeded mustard 

½ avocado, sliced 

1 tomato, sliced 

4 slices Bega Easy Melt Colby cheese 

1 Preheat jaffle cooker. 

2 Place oil in small frypan over medium heat. 

Add bacon and cook until crunchy. Remove 

bacon from pan and drain on paper towel. 

3 Butter bread. Spread aioli and mustard 

over 2 slices and top with avocado, tomato 

and bacon. Place 2 slices Bega Easy Melt 

Colby cheese on each and top with 

remaining bread. Cook in jaffle cooker for 

3-4 mins until sandwich is golden. Cool for 

3-4 mins before cutting in half and serving. 

recipe 

idea 

For more information about Bega products, visit bega.net.au 

The Bega Logo is a trade mark of Bega Cheese Limited.

Read this 

issue on 

your iPad! 

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APP FROM THE APP STORE 

Everything you love about Coles Magazine plus loads of great features: 

• Meal planners to remind • Step - by - step recipe • Shopping lists you 

you what to cook & when videos with Curtis Stone can easily share 

We love our Coles Magazine for iPad App and we’re thrilled to announce that it was 

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check it out? Download it from the App Store today. 

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.

NEW THIS MONTH FROM COLES 

Introducing 

NEW 

ICE CREAM 

FROM COLES BRAND 

Rich vanilla ice cream 

with mango, passionfruit 

and crunchy 

meringue swirls. 

Creamy meringueflavoured 

ice cream 

rippled with lemon 

curd and crumbly 

meringue pieces. 

Decadent peanut 

butter ice cream with 

delicious milk 

chocolate ripples and 

salty crushed peanut. 

ALSO INSIDE: 

✔ Coles Brand biscuit range, 

perfect for entertaining


Take your pick 

The new Coles Brand savoury biscuit range gives 

you a biscuit for every occasion. For a casual 

snack, try our new Coles Brand Wheat Thins – 

perfect for dipping. Or top our delicious Coles 

Brand Rosemary Crackers with your choice of 

cheese, dried fruit and nuts. 


Wheat Thins 

Thin, crispy and 

versatile salted 

crackers 

Coles Brand Cracked 

Pepper Water Crackers 

With an improved recipe these crackers 

provide a perfect peppery bite 

TIPS FOR A 

PLEASING 

PLATTER 

• Use a large plate or 

board but don’t 

overcrowd it. 

• Vary the colours 

and shapes, and 

group and pile the 

different elements 

rather than lining 

them up. 

• Pair sweet cheeses 

with savoury crackers. 

• To make it more 

interesting, add 

salmon to your platter. 

• Dried fruits such 

as apricots and 

cranberries are good 

for colour and extra 

flavour. 


Rosemary Crackers 

Irresistible savoury treat 

with fragrant rosemary 


Savoury Crackers 

Golden flaky crackers with 

rich buttery notes 

22

COLES BRAND BISCUITS GET A MAKEOVER 

The new and improved range of Coles Brand biscuits – from savoury crackers 

to fun kids’ biscuits, to the gourmet sweet biscuit range – is designed to offer 

the ideal treat for every occasion. Some of the range will be a completely 

new surprise while other biscuits are old favourites that have had delicious 

improvements or come with a brand new look. And what’s more, these 

improvements come at absolutely no extra cost to you. So a trip down the 

biscuit aisle at a local Coles store will now reward you with more than 30 types 

of top-quality Coles Brand biscuits to satisfy every taste and purpose. 

Both these biscuits are brought to you by an Australian family-owned business 

that has been making the highest quality biscuits for more than 20 years. 

NEW COLES BRAND 

PASSIONFRUIT CREAM BISCUITS 

If you like a melt-in-the-mouth 

experience, try our traditional butter 

shortbread Coles 

Brand 

Passionfruit 

Cream Biscuits, 

made with 

passionfruitflavoured 

cream. 

NEW COLES BRAND APPLE, 

CINNAMON & OAT BISCUITS 

The newest bikkie on the block, and 

totally irresistible. Made with real 

apple pieces, 

cinnamon and 

rich and creamy 

traditional butter, 

these biscuits will 

become favourites 

for sure. 

Hot tip 

These Coles 

Brand Apple, 

Cinnamon & Oat 

Biscuits can be 

popped in the 

oven for just two 

minutes to warm 

and soften them. 

HONEY-FLAVOURED 

SNACKING FUN 

Who says you can’t play with your 

food? Now your little ones can with 

Coles Brand Koala & Friends 

biscuits. Australian Made, no 

artificial flavours 

or colours and 

available in 

convenient 

multipacks. 

* Products may not be available in all stores. 

Apple & blackberry 

crumble 

• Serves 6 • Prep 10 mins • Cooking 25 mins 

2 granny smith apples, peeled, cored 

and diced 

2 cups Coles Brand Frozen Blackberries 

2 tsp grated ginger 

1 tbsp honey 

75g Coles Brand Canola Spread 

¼ cup Coles Brand Plain Flour 

1 tsp Coles Brand Cinnamon 

½ cup Coles Brand Whole Oats 

6 Coles Brand Apple, Cinnamon & 

Oat Biscuits, crumbled 

50g Coles Brand Macadamia Nuts, toasted 

2 tbsp Coles Brand Soft 

Brown Sugar 

1 Preheat oven to 220C 

(200C fan). 

2 Place apple and 

blackberries in 

saucepan and cook 

over medium heat for 

2-3 mins. Drain off 

excess liquid. Add ginger 

and honey and cook for 1-2 mins, stirring 

to coat fruit. Remove from heat and transfer 

to ovenproof dish. 

3 In a large bowl rub 

spread into flour and 

cinnamon with fingers. 

Stir in oats, crumbled 

biscuits, macadamias 

and sugar. Sprinkle 

crumble mixture over 

fruit and bake for 20 

mins, or until golden. 

MINTY & MOREISH 

The new and improved Coles 

Brand Mint Supreme Biscuits use 

the same rich, dark chocolate and 

biscuit everyone loves, but with an 

even better, smoother mint cream 

– made using real peppermint oil 

for exceptional flavour. And still at 

the same great price. 

FABULOUS FAVES 

The Coles Brand Family Assorted 

biscuit mix delivers all your 

Australian-made favourites in one 

packet – including the 40% 

Chocolate Chip Cookie. 

23


Spoil yourself big time! 

Coles Brand Coconut Lime 

and Coles Brand Strawberry Ice 

Cream are available in 1L tubs for a 

fabulously flavoursome treat. Australian 

made with pure cream and no artificial colours and flavours, 

the zesty lime ripple with shredded coconut is an absolute 

dream, and the real strawberry pieces in the Coles Brand 

Strawberry Ice Cream are an unmissable delight. Also, at the 

great price of $5 a tub, it will pay to stock up. 

Creamy classics 

The very best in ice creams on a stick with a tasty twist, 

the Coles Brand Classics range includes the Gold Medalwinning 

Vanilla Almond plus these great newcomers. 

Coles Brand Classics Cookies & Cream come in a 

4-pack and deliver creamy vanilla ice cream with cookie 

pieces coated in milk chocolate. Enjoy creamy strawberryflavoured 

ice cream on a stick, coated in milk chocolate 

and biscuit pieces with Coles Brand Classics 

Strawberry Minis in a 6-pack. Or go for creamy 

peanut butter ice cream swirled with a hint of caramel 

and coated in milk chocolate with peanut pieces 

(Coles Brand Classics Peanut Butter in a 4 pack). 

All are available at $4.67 per pack. 

Guilt-free treats 

If you’re looking for a treat in 

the low-guilt range you’ll love 

this new addition to the Coles 

Simply Less Range. A delicious 

and refreshing Coles Brand 

Simply Less Mango Sorbet 

Mini Stick is just 63 calories 

and 99% fat free. That’s 

perfect portion control, madein-Australia 

sweet snack. 

Available in a 6-pack. 

Try our top-class 

medal-winners 

The Dairy Industry Association of Australia 

Awards of Excellence is an annual celebration 

of the best in Australian dairy products. Our 

Coles Brand ice creams scooped a heap of 

medals at the 2013 awards ceremony, including 

GOLD medals for two of our ice creams on a 

stick – the Coles Brand Vanilla Almond 4 

pack 468ml and Coles Brand Mango Swirl 

4 pack 392ml in the Novelty Ice-Cream 

category. 

Our sensational silver-medal 

winners were: 

• Coles Brand Caramel Macadamia 1L, 

Coles Brand Rum & Raisin 1L 

• Coles Brand Lamington Style 1L 

• Coles Brand Simply Less Vanilla 2L 

• Coles Brand Chocolate 4 pack 468ml, 

Coles Mint 6 pack 360ml, Coles Brand 

Classic Vanilla 4 pack 468ml, Coles Brand 

Simply Less Vanilla Caramel 6 pack 300ml 

And that’s a lot of good reasons 

to introduce your family to every single one 

of these award-winning flavours! 

* Products may not be available in all stores. 

24

Sweet and nutritious, we just love these little gems! 

We grow them right 

here in our backyard 

Because We 

reckon they’re 

WORLD-BEATERS. 

Mathew Dent 

So every time you pick up a pack 

of these tasty beauties, you’re doing 

your bit to Help Australia Grow.

Free for 

brunch 

Fill up with these flavour-packed morning meals 

– they’re free from gluten and good for you. 

3 more 

TASTy 

ideas! 

Gluten-free French toast 

Whisk 4 eggs, ²/ ³ cup skim milk, 

1 tbsp caster sugar and ½ tsp 

vanilla essence in a shallow dish. 

Lay 8 slices gluten-free bread in 

the mixture and soak, turning 

once, for 10 mins. Melt 10g 

butter in a large frying pan over 

medium-low heat. Cook half the 

bread for 2 mins each side or 

until golden and set. Transfer to 

a warm plate and cover with foil. 

Repeat with another 10g butter 

and remaining bread. Serve 

with sliced bananas and a 

drizzle of maple syrup. 

Recipe & food preparation Tracy Rutherford 

Styling Jane Collins Photo Rob Shaw 

Gluten-free huevos rancheros with beans 

• SERVES 4 • PREP 20 MINS • COOKING 40 MINS 

2 tsp Coles Brand Olive Oil 

1 small onion, chopped 

1 red capsicum, chopped 

1 tsp ground cumin 

4 tomatoes, chopped 

½ cup chicken stock (made with saltreduced 

gluten-free stock cubes) 

1 tsp chopped red chilli 

½ tsp dried oregano 

400g can no-added salt red kidney 

beans, rinsed and drained 

spray olive oil 

8 corn tortillas (see Note) 

4 Coles Brand Free Range Eggs 

½ avocado, diced 

¼ cup coriander leaves 

chilli powder (optional), to serve 

1 Heat the oil in a saucepan over 

medium heat. Add the onion and 

capsicum. Cook for 5 mins or until 

soft. Add cumin and cook, stirring, 

for 30 secs. Stir in tomato, stock, 

chilli and oregano. Bring to the boil. 

Reduce heat to low. Simmer for 20 

mins or until the sauce reduces and 

thickens. Stir in the beans. Season. 

2 Meanwhile, heat a small frying 

pan over medium heat. Spray the 

tortillas with oil. Cook for 2 mins 

$3.80 

per serve 

each side or until golden and crisp. 

3 Spray the pan with more oil and 

heat over medium heat. Fry eggs 

until cooked to your liking. Place 

a tortilla on each plate. Spoon over 

the tomato mixture. Top with the 

eggs and avocado. Sprinkle with 

coriander and a little chilli powder. 



(7.8g sugars) • 10.5 fibre • 456mg sodium 

Note Not available in all stores 

– substitute gluten-free wraps. 

Quinoa porridge 

Stir 250g dried fruit salad, 1 tbsp 

caster sugar, 1 cinnamon stick 

and 1½ cups water in a medium 

saucepan over low heat until 

sugar dissolves. Bring to a 

simmer. Cook for 20 mins or 

until fruit is soft and the liquid 

has reduced. Cool slightly. Bring 

1 cup quinoa flakes, 2 cups skim 

milk and 1 cup water to the boil 

in a saucepan over medium 

heat. Reduce heat to low. 

Simmer, stirring occasionally, 

for 5 mins or until thick and 

creamy. Serve with the fruit. 

All-in-one frittata 

Cut 600g washed Desiree 

potatoes into 2cm pieces and 

cook in a saucepan of boiling 

water for 5 mins or until just 

tender. Drain and cool slightly. 

Combine in a bowl with 2 tbsp 

chopped chives and 100g 

chopped gluten-free ham. 

Season. Heat 1 tbsp olive oil 

in a 26cm (top measurement) 

frying pan over medium-low 

heat. Add the potato mixture 

and cook, turning occasionally, 

for 5 mins. Stir in 250g cherry 

tomatoes. Pour over 6 lightly 

beaten eggs. Cook for 10 mins 

or until almost set. Place pan 

under a hot grill (if the handle 

isn’t flameproof, cover it with 

foil first) for 5 mins or until set 

and golden brown. Stand in the 

pan for 5 mins, then slide onto 

a board and cut into wedges. 

27

market pick 

Fields of 

mushrooms 

shimeji 

oyster 

flat 

button 

FLAT 

Their intense flavour makes 

flats a star ingredient. Toss 

on the barbie, slice into 

salads or use on pizzas and 

in risotto and pasta sauces. 

BUTTON 

Cheeky buttons have a small 

cup size and a mild flavour 

that deepens with cooking. 

Thread onto kebabs, or 

use them in stir-fries. 

swiss brown 

These firm mushrooms hold 

their shape when cooked. 

They’re lovely in pies and 

tarts and delicious curried. 

swiss 

brown 

shiitake enoki 

shimeJI 

This creamy-grey Japanese 

variety grows in clusters. Its 

slightly nutty flavour suits 

soups and Asian noodle dishes. 

oyster 

Named for its shell shape, this 

variety has a soft texture and 

subtle taste that goes well 

with seafood. It’s also delicious 

stir-fried and sautéed. 

cup 

SHIITAKE 

This mushie’s distinct 

meaty flavour intensifies 

the longer it’s cooked. 

It pairs well with duck, 

aged beef and other 

strong-flavoured meats. 

portabella 

ENOKI 

Also known as golden 

needle mushrooms, these 

long thread-like stems taste 

sublime in salads. Try them 

fried in tempura batter, too. 

portabella 

Their size and texture makes 

these the perfect platter 

for a savoury topping – just 

pop them under the grill. 

cup 

Known for their versatility, 

cups are fabulous sliced 

or diced in casseroles, 

soups and stuffings. 

Words Kyle Rankin Styling Jane Collins Photos Rob Shaw 

28

Let’s 

eat out 

ENTERTAINING 

Spring is here so pick a sunny day, pack a picnic and 

join your friends for a fabulous open-air lunch. 

Time plan 

up to 3 days ahead 

Make the hazelnut & 

marmalade brownie. Store 

in an airtight container at 

room temperature 

The day before 

Start Greek-style stuffed 

cobb. Refrigerate overnight 

Make asparagus, zucchini 

and goat’s cheese loaf. Cool, 

wrap and refrigerate 

Make the homemade 

lemonade 

Make the sangria base 

Marinate the sticky chicken 

wings and make the dressing 

4 HRS BEFORE 

THE PICNIC 

Roast the chicken wings 

Make the chickpea & chorizo 

salad with garlic dressing. 

Pack chickpea mixture in 

an airtight container and 

refrigerate 

Pack the beans, radish 

and parsley in a sealable 

plastic bag 

BEFORE SERVING 

AT THE PICNIC 

Top up lemonade with 

sparkling water 

Top up sangria with ice 

and lemonade 

Toss the Asian coleslaw 

with the dressing 

Assemble the chickpea 

& chorizo salad with 

garlic dressing 

Greek-style stuffed cobb 

recipe over page

Asparagus, zucchini & goat’s cheese loaf 

• serves 8 • PREP 20 mins • cooking 1hr 5 mins 

$2.10 

per serve 

Greek-style 

stuffed cobb 

• serves 8 • PREP 20 mins + chilling 

• cooking 20 mins 

$2.65 

per serve 

3 large red capsicums, quartered, 

seeded 

5 medium zucchini, thinly sliced 

lengthways 

¼ cup extra virgin olive oil 

3 tsp Coles Brand Dried Oregano 

2 garlic cloves, crushed 

500g Coles Bakery Stone Baked 

Multigrain Sourdough Cobb 

150g Coles Brand Australian Style 

Fetta, crumbled 

¹/ ³ cup pitted kalamata olives, 

from the deli, coarsely chopped 

1 bunch asparagus, trimmed 

3 zucchini, coarsely grated 

1 onion, finely chopped 

1 cup self-raising flour 

5 eggs, lightly beaten 

½ cup grated Coles Brand Australian 

Tasty Cheddar 

¹/ ³ cup frozen peas 

¼ cup olive oil 

¼ cup chopped mint leaves 

2 tbsp chopped flat-leaf parsley 

120g goat’s cheese, broken into pieces 

1 Preheat oven to 200°C or 180°C fan. Grease 

a 21.5cm x 8cm (base measurement) loaf tin. 

Line the base and 2 long sides with baking 

paper, allowing the sides to overhang. 

Note To make the 

mixture in a muffin tin 

or in a square cake tin, 

reduce baking time 

to 25-30 mins. 

2 Cook the asparagus in a saucepan of boiling 

salted water for 1 min or until bright green. 

Refresh in iced water, then drain and pat dry with 

paper towel. Cut a 6cm length from the top 

of each spear and reserve. Cut the remaining 

asparagus into 2cm slices. 

3 Combine zucchini, onion, flour, eggs, cheddar, 

peas, oil, herbs, sliced asparagus and half the 

goat’s cheese in a large bowl and season to taste. 

Spoon into the prepared tin. Decorate with the 

remaining goat’s cheese and reserved asparagus 

spears. Bake for 1 hr or until a skewer inserted in 

the centre comes out clean. Cool in the tin. 


• 15.9g fat (5.9g sat fat) • 16g carbs (2.2g sugars ) 


1 Preheat a chargrill on high. Cook 

the capsicum, skin-side down, for 

6-8 mins or until charred. Seal in 

a plastic bag and stand for 15 mins. 

Discard skin. Set aside to cool. 

2 Meanwhile, toss zucchini in a large 

bowl with 1 tbsp of oil to coat. 

Chargrill, in batches, for 1-2 mins each 

side or until lightly charred. Transfer 

to a large bowl. Add oregano, garlic 

and remaining oil. Season and toss 

to coat. Set aside to cool. 

3 Cut the shallow lid from the top 

of the loaf. Remove the soft bread 

inside, leaving a 2cm-thick shell. 

4 Arrange half the zucchini in the 

loaf shell. Top with one-third of 

capsicum. Continue layering with 

feta, half the remaining capsicum, 

the olives and the remaining 

zucchini. Top with the remaining 

capsicum and press down firmly. 

Replace loaf top and press down 

firmly. Wrap tightly in plastic wrap. 

Chill for 4 hrs or overnight. 

Per serve • 1368kJ (327 Cals) • 12g protein 



Recipes & food preparation Lucy Nunes Styling Marie-Hélène Clauzon Photos Rob Palmer 

32

ENTERTAINING 

Chickpea & chorizo salad with garlic dressing 

• serves 8 as a side • PREP 10 mins • cooking 10 mins 

$1.80 

per serve 

250g green beans, trimmed 

2½ tbsp extra virgin olive oil 

2 tbsp red wine vinegar 

1 garlic clove, crushed 

2 chorizo, sliced 

2 x 400g cans Coles Brand Chickpeas, 

rinsed, drained 

½ red onion, thinly sliced 

4 radishes, trimmed, halved, thinly sliced 

1 cup chopped flat-leaf parsley leaves 

1 Cook the beans in a medium saucepan 

of boiling salted water for 4 mins or until 

just tender. Refresh in iced water and 

drain well. 

2 Reserve 1 tsp oil. Combine the vinegar, 

garlic and the remaining oil in a large 

bowl. 

3 Heat the reserved oil in a large frying 

pan over high heat. Cook the chorizo 

slices, stirring, for 5 mins or until crisp. 

Using a slotted spoon, transfer the chorizo 

to the bowl. Add the chickpeas and onion. 

Season to taste and toss to coat. 

4 Add the beans, radish and parsley to 

the salad just before serving. Toss to coat 

and serve. 




33

Sticky chicken wings with Asian coleslaw 

• serves 8 • PREP 15 mins + chilling • cooking 1 hr 15 mins 

$3.25 

per serve 

3 garlic cloves, crushed 

¼ cup orange marmalade 

¼ cup honey 

2 tbsp kecap manis 


1 tbsp grated fresh ginger 

1½ tsp Masterfoods Chinese Five Spice 

2kg Coles RSPCA Approved Chicken Wings 

400g pkt Coles Brand Asian Salad or Stir-fry Mix 

1½ cups coriander leaves 

lime wedges, to serve 

DRESSING 

1 tbsp lime juice 

34 

1 tbsp fish sauce 

2 tsp brown sugar 

1 garlic clove, crushed 

1 long red chilli, finely chopped 

1 Combine the garlic, marmalade, honey, 

kecap manis, soy sauce, ginger and Chinese 

five spice in a shallow dish. Add the chicken 

and toss to coat. Refrigerate overnight 

to marinate. 

2 To make the dressing, shake the ingredients 

in a screw-top jar until well combined. 

3 Preheat oven to 180°C or 160°C fan. Place 

the chicken and marinade, in a single layer, 

on a large baking tray. Roast for 45 mins, 

basting halfway through with marinade. 

Turn and roast for 15 mins. Turn and roast 

for another 15 mins or until caramelised and 

cooked through. 

4 Place the salad mix and coriander in a bowl. 

Pour over the dressing and toss to coat. Serve 

the chicken with salad and lime wedges. 

Per serve • 724kJ (173 Cals) • 15g protein 


• 1.3g fibre • 393mg sodium

Hazelnut & marmalade brownie 

• makes 16 • PREP 10 mins • cooking 1 hr 

$1.00 

per brownie 

ENTERTAINING 

180g Coles Brand Butter, chopped 

300g dark chocolate (70% cocoa), chopped 

¼ cup cocoa powder 

1 cup dark brown sugar 

¾ cup caster sugar 

4 eggs 

1½ cups Coles Brand Plain Flour 

²/ ³ cup hazelnuts, coarsely chopped, roasted 

¹/ ³ cup orange marmalade 

1 Preheat oven to 170°C or 150°C fan. Grease 

a 20cm square cake tin. Line the base and 

sides with baking paper, allowing the sides 

to overhang. 

2 Stir the butter and chocolate in a large 

saucepan over low heat for 4 mins or until 

melted and smooth. Remove from heat. Stir 

in the cocoa powder and combined sugar, 

then the eggs. Sift over the flour and stir until 

well combined. Fold in the hazelnuts. 

3 Pour into the prepared tin. Drop spoonfuls 

of marmalade onto the batter and swirl with 

a butter knife. Bake for 55 mins or until cooked. 

Cool in the pan. Cut into pieces. 




Homemade lemonade 

Stir 1½ cups caster sugar and 1 cup water 

in a medium saucepan over medium heat 

for 4 mins or until the sugar dissolves. 

Bring to the boil. Remove from heat. Cool. 

Stir in 1 cup strained fresh lemon juice. 

Divide among airtight bottles and chill. 

Top with chilled sparkling water to serve. 

Sangria 

Place 1 chopped orange and 1 chopped 

lemon in a large airtight jug or bottle. 

Add a 750ml btl merlot, ¼ cup caster 

sugar, 2 tbsp cognac, 2 whole star anise 

and 1 cinnamon stick. Chill overnight 

to infuse. Add ice cubes and top with 

1.25L Coles Brand Lemonade to serve.

preserves 

5Stocking your pantry and fridge with tempting homemade 

preserves has never been easier – or faster – than this. 

1 

$1.15 

per tbsp 

Passionfruit curd 

• MAKES ABOUT 2 CUPS • PREP 15 MINS 

• COOKING 10 MINS 

1 cup fresh passionfruit pulp 

(about 12 passionfruit) 

160g unsalted butter, chopped 

1 cup caster sugar 

6 egg yolks 

1 Strain passionfruit pulp through a sieve 

into a bowl, pressing to separate as much 

juice from the seeds as possible. Add half 

the seeds to the bowl and discard remaining 

seeds. Stir passionfruit mixture, butter and 

sugar in a medium saucepan over low heat 

until butter melts and sugar dissolves 

(it shouldn’t be very hot). 

FAST 

2 Stir in egg yolks, then stir for 8-10 mins 

or until mixture thickens slightly (don’t boil 

or overheat, or it will curdle − it will thicken 

further on cooling). Pour into warm sterilised 

jars (see Notes). Seal tightly, then cool. 

Store in fridge for up to 8 weeks. 

2 

Sweet chilli jam 



3 large red capsicums, seeded, chopped 

7 long red chillies, seeded, chopped 

2 cloves garlic, crushed 

½ cup white wine vinegar 

2 cups white sugar 

50g pkt Jamsetta 

$0.40 

per tbsp 

1 Process capsicums, chillies and garlic in 

a food processor until finely chopped. 

Transfer to a large saucepan and add vinegar. 

Cover and bring to a simmer over low heat, 

then cook for 10 mins. 

2 Stir in the sugar and Jamsetta until sugar 

dissolves. Increase heat to medium and bring 

to the boil. Cook, uncovered, for 5 mins or 

until it reaches setting point, then spoon into 

warm sterilised jars (see Notes). Seal tightly, 

then leave to cool. 

2 

1 

Sweet 

chilli jam 

36

Recipes & food preparation Tracy Rutherford Styling Jane Collins Photos Rob Shaw 

3 

Beetroot relish 



2 bunches beetroot, peeled and grated 

1 large Granny Smith apples, peeled and grated 

1 small onion, finely chopped 

1 tsp cumin seeds 

1 cup red wine vinegar 

1 cup caster sugar 

1 Combine all ingredients except sugar in a large 

saucepan over medium-high heat. Cover. Bring 

to the boil. Reduce heat to low. Simmer, stirring 

occasionally, for 10 mins or until softened. 

2 Stir in the sugar until dissolved. Bring to a 

simmer. Cook, uncovered, stirring occasionally, 

for 15 mins or until reduced and thickened. 

Season. Spoon into warm sterilised jars 

(see Notes). Seal tightly, then leave to cool. 

Notes To find setting point, place a tsp of jam on a chilled 

saucer in the freezer for 1-2 mins. If it doesn’t crinkle when 

gently pushed, cook 5 more mins and repeat. • To sterilise, 

wash and drain jars and lids, then heat in a warm oven until 

dry. • Store jams and relish in a cool dark place for 1 month to 

develop the flavours, then store unopened for up 6 months. 

Read it online 

Find delicious serving 

suggestions when you 

download your free 

Coles Magazine App! 

See p4 for details. 

3 

$0.30 

per tbsp 

4 

Rhubarb jam 



3 bunches rhubarb, trimmed, washed, chopped 

¼ cup lemon juice 

¹/ ³ cup water 

3 ½ cups caster sugar 

$0.40 

per tbsp 

1 Combine rhubarb, lemon juice and water in 

a large saucepan over medium heat. Cover. Bring 

to a simmer. Cook for 5 mins or until rhubarb is 

soft and pulpy. Stir in sugar until dissolved. 

2 Increase heat to medium-high and bring to 

the boil. Cook, stirring occasionally, for 15 mins 

or until it reaches setting point, then spoon 

into warm sterilised jars (see Notes). Seal 

tightly, then leave to cool. 

5 

Preserved lemons 

• MAKES 4 CUPS • PREP 15 MINS 

8 lemons, scrubbed, quartered, seeds removed, 

plus 2 cups lemon juice 

1 cup cooking salt 

4 bay leaves 

8 cardamom pods 

2 tsp peppercorns 

2 tsp coriander seeds 

1 Place lemons in a bowl. Rub in salt. Layer with 

bay leaves and spices in two 500ml sterilised jars 

(see Notes). Cover completely with lemon juice. 

2 Seal and leave in a cool dark place for 6 weeks. 

Once opened, store in fridge for up to 6 months. 

To use, discard flesh and slice or chop the rind. 

5 

$0.55 

per piece 

4 

Rhubarb 

jam

Pineapple 

Even without a leafy crown, the 

pineapple is king of Queensland’s 

tropical fruit bowl, and these recipes 

really flaunt its amazing flavour. 

Hamburger with caramelised pineapple 


$4.30 

per serve 

500g Coles Beef 3 Star Mince 

1 onion, finely chopped 

2 cloves garlic, chopped 

1 egg 

2 tsp mixed dried herbs 

¼ cup dried breadcrumbs 

¼ cup barbecue sauce, plus extra to serve 

4 rashers bacon, from the deli, rind removed 

½ pineapple, peeled, cut into 1cm slices, 

core removed 

2 tbsp Coles Brand Balsamic Vinegar 

4 Coles Bakery Kaiser Rolls, split, toasted 

38 

4 cos lettuce leaves, shredded 

2 tomatoes, sliced 

¼ cup flat-leaf parsley leaves 

½ small red onion, thinly sliced 

1 Combine the mince, onion, garlic, egg, 

herbs, breadcrumbs and barbecue sauce 

in a bowl. Shape into 4 patties. Heat a 

non-stick frying pan over medium-high 

heat. Cook patties, turning occasionally, for 

8-10 mins or until cooked through. Transfer 

to a plate. Cover with foil to keep warm. 

2 Cook the bacon in the frying pan over 

medium-high heat for 4-5 mins or until 

crispy. Push to one side. Add the pineapple 

rings and balsamic and cook for 2-3 mins 

or until golden. 

3 Top roll bases with lettuce, patties, extra 

barbecue sauce, bacon, tomato, pineapple, 

parsley, red onion and remaining roll. 


• 27g fat (10.6g sat fat) • 67.4g carbs (29.9g sugars) 

• 9g fibre • 1278mg sodium

market pick 

$3.20 

per serve 

Thai fried rice 


150g diced bacon 

2 spring onions, chopped 

1 clove garlic, crushed 

3 cups cooked brown rice 

½ pineapple, peeled, cut into 5mm pieces 

½ cup blanched almonds, roasted 

1 red chilli, chopped 

¼ cup coriander leaves, to serve 

Dressing 

2 tbsp Coles Brand Blended Vegetable Oil 

2 tsp sesame oil 


1 tbsp Coles Brand Caster Sugar 

1 tsp fresh ginger, grated 

1 To make the dressing, whisk the 

combined oil, soy sauce, sugar and ginger 

in a small jug until the sugar dissolves. 

2 Heat a frying pan over medium-high 

heat. Cook the bacon for 2-3 mins or until 

crispy. Add spring onion and cook for 1 min, 

then add the garlic and cook for 30 secs. 

Toss in rice, pineapple, almonds and chilli. 

Cook for 5 mins or until heated through. 

Drizzle over the dressing and toss through. 

Top with coriander to serve. 




“First thing in the morning, 

when they’re nice and cool, 

I just pick a pineapple, 

cut it, and eat it.” Ian 

Wondering why pineapples often come topless these days? 

It’s because the tops become the next plant and our 

farmers need a continuous supply to keep up with 

growing demand. And no wonder demand is increasing for one 

of the freshest, juiciest fruits around. 

“I reckon they’re the best-tasting pineapples in the world,” says 

farmer Ian Fullerton, who has been growing pineapples in Beerwah, 

Queensland for more than 40 years. His 96-hectare farm now 

produces about 1 million pineapples a year – 50,000 a week in peak 

season. The pineapples are packed the same day they’re plucked 

from the plants, arriving on Coles shelves within days. They’re ripe 

when you buy them, so no need to leave one in the fruit bowl for 

longer – the fresher the better. As the skin colours, the flesh turns 

a deeper yellow and the flavour mellows to a less tangy sweetness. 

Ian says he’s pretty spoilt when it comes to eating the fruit. 

“First thing in the morning, when they’re nice and cool, I just pick 

a pineapple, cut it, and eat it.” Pineapple on hamburgers gets 

the thumbs up, but fruit salad wins in the Fullerton household. 

“I’m a bit of a fruit salad king when it comes to my family. I’ve got 

five children, all grown up now, and when they were in Surf Life 

Saving Nippers we used to cut up big tubs of pineapple to bring 

to the club. I’d cut them from top to bottom into eighths, because 

my kids knew the bottom of the pineapple is the sweetest, and if 

I just cut them into rings they would take all the sweetest ones!” 

39

XXXXXXX 

$8.10 

Red duck curry per serve 

• SERVES 4 • PREP 15 MINS • COOKING 1 HR 50 MINS 

2kg fresh whole duck 

½ pineapple, peeled, cut into 2cm pieces 

1 tbsp Coles Brand Blended Vegetable Oil 

400ml coconut milk 

2 tbsp Thai red curry paste 

2 spring onions, chopped 

100g eggplant, cut into 2cm pieces 

250g cherry tomatoes 

2 tsp fish sauce 

2 tsp palm sugar or brown sugar 

¼ cup basil leaves 

Steamed Coles Brand Jasmine Rice, 

to serve 

1 Preheat oven to 190°C or 170°C fan. Line a tray with 

a roasting rack. Place duck on rack and roast for 1 hr. 

Place pineapple pieces on a baking tray lined with 

baking paper and roast with the duck for another 

30 mins. Transfer the duck to a board and rest for 

10 mins. Remove bones and shred the meat. 

2 Meanwhile, heat oil in a saucepan over medium-high 

heat. Add 2 tbsp of the coconut cream from the top 

of the coconut milk. Cook for 1-2 mins or until split (see 

Note). Add the paste and cook, stirring, for 2-3 mins. 

Add spring onion, eggplant and remaining coconut milk 

and cook for 8-10 mins or until eggplant is tender. 

3 Add tomatoes, duck, pineapple, fish sauce and sugar. 

Cook for 5 mins or until tomatoes soften. Serve with 

basil leaves and steamed jasmine rice. 

Per serve • 3162kJ (756 Cals) • 36.3g protein • 35.5g fat (16.6g 

sat fat) • 65.1g carbs (14.9g sugars) • 5.5g fibre • 741mg sodium 

Note Cooking some 

of the coconut cream 

with the oil until it 

separates, then 

frying the curry 

paste in these oils 

gives the finished 

dish that wonderful 

oil “slick” that makes 

a great curry 

wonderful. 

watch it online 

See a step-by-step guide 

to cutting pineapples 

when you download the 

free Coles Magazine 

App! See p4 for details. 

Recipes & Styling Jane Collins Food preparation Tracy Rutherford Photos David Hahn 

40

THINK 

PINK 

think healthy 

help us find a cure... 

your purchase helps raise $60,000 

for Breast Cancer research 

* NOT AVAILABLE IN ALL STORES

shortcuts 

sneaky 

Spring into dinnertime with smart timesavers and these simple recipes. 

Spicy prawn spaghetti 


400g Coles Brand Spaghetti 

¼ cup Crisco Vegetable Oil 

6 spring onions, cut into 3cm lengths 

2 cloves garlic, sliced 

400g Coles Brand Raw Peeled Prawns, 

thawed 

1 tsp Coles Crushed Chilli 

250g punnet cherry tomatoes 

2 bunches asparagus, trimmed, chopped 

¼ cup coriander leaves 

¼ cup mint leaves 

lime cheeks, to serve 

$6.40 

per serve 

1 Cook spaghetti in a saucepan of salted boiling 

water following packet directions. Drain. 

2 Heat oil in a large frying pan over medium-high 

heat. Add spring onion and cook for 2-3 mins or 

until soft. Add garlic and cook for 30 secs. Add 

prawns and cook for 3-4 mins or until opaque. 

3 Add chilli, tomatoes, asparagus, spaghetti, 

coriander and mint. Toss for 2 mins or until 

heated through. Serve with lime cheeks. 

Per serve • 2368kJ (566 Cals) • 32.5g protein • 15.8g fat (2.9g 

sat fat) • 69.9g carbs (4.2g sugars) • 8g fibre • 383mg sodium 

MUST HAVES Crisco Vegetable Oil, Coles Brand 

Raw Peeled Prawns and cherry tomatoes.

quick & easy 

w 

Easy beef & basil curry 



1 onion, chopped 


500g Coles Diced Beef 

2 tbsp Valcom Red Curry Paste 

300ml coconut milk 

500g kent pumpkin, peeled, seeded 

and chopped 

1 cup frozen peas 

½ cup light cooking cream 

¼ cup basil leaves, torn 

½ cup peanuts, chopped, to serve 

450g pkt steamed jasmine rice, to serve 

$5.00 

per serve 

1 Heat half the oil in a deep saucepan over 

medium heat. Add onion and cook for 3 mins. 

Add garlic and cook for 30 secs. Transfer to 

a bowl. Heat the remaining oil in the pan and 

cook beef for 2-3 mins or until browned. 

Return onion mixture to the pan. Add curry 

paste and stir to coat. 

2 Add the coconut milk and cook for 30 mins. 

Add the pumpkin and cook for 20 mins or 

until the beef and pumpkin are tender. Stir 

in peas and cook for 4 mins. Drizzle over 

the cream. Top with basil and peanuts and 

serve with rice. 



• 9g fibre • 586mg sodium 

MUST HAVES Coles Diced Beef, Valcom Red 

Curry Paste and Coles Australian Basil. 

43

Blue cheese toasties 


150g Castello Blue, chopped 

2 cups Coles Brand Australian Tasty 

Cheddar Shredded 

4 Mission Original Wraps 


100g baby spinach 

2 tomatoes, chopped 

½ avocado, chopped 

¼ cup pine nuts, roasted 

Balsamic dressing, to serve 

$5.25 

per serve 

1 Combine the blue cheese and cheddar in 

a bowl. Spread over 2 wraps. Top each with 

another wrap to make a stack. Heat the oil in 

a frying pan over medium-high heat and fry 

each stack for 3 mins each side or until crisp. 

Transfer to a plate lined with paper towel. 

Cut each stack into 8 pieces. 

2 Combine the spinach, tomato, avocado and 

pine nuts in a bowl. Drizzle over the dressing. 

Serve with the toasties. 


• 58.6g fat (29.2g sat fat) • 39.9g carbs (10g sugars) 


MUST HAVES Castello Blue, Mission 

Original Wraps and baby spinach. 

Recipes & styling Jane Collins Food preparation Tracy Rutherford & Mandy Sinclair Photos Rob Shaw & David Hahn 

Chicken & broccoli pasta bake 


$5.90 

per serve 

2 x 145g Continental Alfredo with Garlic 

& Herbs Pasta Sauce 

2½ cups reduced-fat milk 

2 cups hot water 

1 tbsp salt-reduced margarine 

1 Coles Hot Roast Chicken, skin and bones 

removed, meat shredded 

½ cup semi-dried tomatoes, chopped 

500g Coles Brand Frozen Australian 

Broccoli Florets 

1½ cups Coles Brand Australian Tasty 

Cheddar Shredded 

1 Preheat grill on high. Stir the pasta mix, milk, 

water and margarine in a large saucepan over 

medium-high heat until mixture boils. Reduce 

heat to low. Simmer, stirring occasionally, for 

10 mins until sauce thickens and pasta is tender. 

2 Add the chicken, tomatoes and broccoli to 

the pasta mixture and stir to combine. 

Transfer to a 1.5L baking dish and sprinkle 

with cheddar. Cook under grill for 5-7 mins 

or until golden and bubbly. 




MUST HAVES Continental Alfredo with 

Garlic & Herbs Pasta Sauce, Coles Hot Roast 

Chicken and Coles Brand Frozen Australian 

Broccoli Florets. 

44

quick & easy 

Herb roast chicken 

$3.65 

per serve 


1.8kg Coles RSPCA Approved Whole Chicken 

1 tbsp Masterfoods Perfect for Chicken with 

Lemon, Roast Garlic & Oregano 

¼ cup flat-leaf parsley, chopped, 

plus extra to serve 

2 lemons, quartered 

1 red capsicum, quartered, seeded 

2 red onion, peeled and quartered 

850g frozen McCain Italian Herb Mini Roasts 

1 Preheat oven to 180°C or 160°C fan. Unwrap 

chicken and sprinkle with the herb mix. Place 

in a baking dish and stuff the cavity with the 

parsley and half the lemon. Roast for 40 mins. 

Add the capsicum, onion, and remaining 

lemon to the dish. Roast for a further 40 mins 

or until the juices run clear when tested in the 

thickest part of the leg. Cover loosely with foil 

and set aside to rest. 

2 Arrange potatoes in a single layer in a baking 

tray and roast following packet directions. 

Sprinkle with parsley and serve with the 

chicken and pan juices. 




MUST HAVES Coles RSPCA Approved Whole 

Chicken, red capsicum and McCain Italian 

Herb Mini Roasts. 

Chocolate mousse tarts 

• MAKES 12 • PREP 15 MINS 

$1.25 

per serve 

2 x 62g tubs Nestlé Chocolate Mousse 

½ cup whipped cream 

2 x 45g Mars Bounty bars, chopped 

12 Coles Brand Mini Sweet Tart Shells 

½ cup Coles Brand Fresh Frozen 

Raspberries, just thawed 

2 tbsp McKenzie’s Moist 

Coconut Flakes 



(9g sugars) • 1.5g fibre • 68mg sodium 

MUST HAVES Nestlé Chocolate 

Mousse, Coles Brand Fresh Frozen 

Raspberries and McKenzie’s Moist 

Coconut Flakes. 

1 Combine chocolate mousse, cream 

and three-quarters of the chocolate 

in a bowl. Spoon into tart shells. 

2 Top with the raspberries, coconut 

and remaining chocolate. 

45

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Apply and if approved 

by December 31st 

you’ll receive 

a single Coles 

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To find out more visit coles.com.au/creditcards 

Approved applicants with a flybuys account will receive a $50 Off voucher with their new Coles MasterCard. Voucher valid 48 hours from receipt of card. The flybuys barcode must 

be scanned at the time of presenting the voucher. Minimum spend is $50.05 after savings and discounts in one transaction at Coles Supermarkets and Bi-Lo (excluding smoking/ 

tobacco product purchases, Coles Group gift cards and iTunes cards). Voucher may only be used once and surrendered at time of purchase. Excludes Coles Express, Coles Local 

and Coles Online. flybuys points awarded for using a Coles MasterCard linked to your flybuys membership are in addition to flybuys points awarded by flybuys partners. Eligible 

transactions are explained in the Coles MasterCard Loyalty Terms & Conditions found on colesmastercard.com.au. Eligible transactions exclude cash advances, credit fees or 

charges, credits, refunds, reimbursements, business purchases or balance transfers into your account. Coles is a registered trademark of Coles Supermarkets Australia Pty Ltd. 

MasterCard® and the MasterCard brand mark are registered trademarks and PayPass is a trademark of MasterCard International Incorporated. Credit facility provided by GE 

Capital Finance Australia (ABN 42 008 583 588, Australian Credit Licence number 392145), trading as GE Money.

for under 

cooking 

with Curtis 

Try Curtis Stone’s gourmet pizza, 

plus delicious meals that feed 

a family of four for under $10!

for under 

Thai chicken lettuce cups 

with avocado & lime 

4 

serves 

prep cook 

15 15 

mins mins 

TOTAL RECIPE COST: $9.98 

when you buy all the ingredients from Coles. 

Based on actual ingredient portions used. For 

a full breakdown of recipe costs go to coles.com.au 

Prices valid 19/9/13 – 24/9/13 

50g Chang’s Rice Vermicelli Noodles 

1½ tsp Coles Brand Cornflour 

2 tbsp water 


1 small carrot (75g), peeled, cut into 

matchstick-size strips 

4cm-piece (20g) fresh ginger, peeled, 

finely chopped 


1 (14g) fresh loose long red chilli, 

finely chopped 

400g Coles Chicken Mince 

48 

1½ tbsp Coles Brand Oyster Sauce 

1½ tbsp Maggi Fish Sauce 

40g fresh bean sprouts 

12 cos lettuce leaves (about ½ lettuce) 

½ firm but ripe avocado, peeled, pitted, 

and cut into cubes 

¹/ bunch fresh coriander, leaves only 

½ lime, cut into 4 thin wedges 

1 Bring a large saucepan of salted water to 

a boil over high heat. Stir in the vermicelli 

and cook, stirring often, for about 1-2 mins 

or until barely tender. Drain in a sieve and 

rinse under cold water until cooled. Drain 

well and transfer to a bowl. Stir the cornflour 

and 2 tbsp water in a small bowl to blend. 

2 Heat a wok or large heavy-based non-stick 

frying pan over medium-high heat. Add the 

oil, then add the carrot, ginger, garlic, and 

chilli and cook for about 1 min, or until 

fragrant. Add the mince and cook, breaking it 

up with a spoon or spatula, for 2 mins or until 

almost cooked. Stir in the oyster sauce, fish 

sauce, and cornflour mixture. Cook for about 

1-2 mins to allow the flavours to blend and 

the sauce to simmer and thicken slightly. 

Fold in the bean sprouts. 

3 Divide the vermicelli among the lettuce 

cups. Top with the mince mixture. Garnish 

with the avocado and coriander, and serve 

with the lime wedges. 




MATT’S TOP picks 

Stoneleigh Marlborough 

Sauvignon Blanc 

This is super-refreshing 

Marlborough sauvignon that’s 

drinking beautifully now. 

Available at

Ginger braised beef with 

pineapple & coriander 

4 

serves 

prep cook 

10 110 

mins mins 





Prices valid 25/9/13 – 1/10/13 

500g Coles Beef Chuck Steak, cut into large 

chunks (about 5cm x 4cm) 


1 medium brown onion, cut into 2cm dice 

4cm-piece (20g) fresh ginger, peeled, 

finely grated 


¼ fresh pineapple, peeled, cored, 

cut into 3cm pieces 

¼ cup Fountain Hoisin Sauce 

¼ cup Coles Brand Italian Red Wine Vinegar 

1½ cups water 

1 cup Coles Brand Real Chicken Stock 

for under 

1 medium-large brushed potato (200g), 

peeled, cut into 2cm pieces 

1 cup Coles Brand Long Grain Rice 

1²/ ³ cups water 

1 tsp salt 

¹/ bunch fresh coriander, leaves only 

1 Preheat the oven to 160°C or 140°C fan. Heat a 

medium heavy-based casserole pan over high 

heat until hot. Season the beef with salt and 

pepper. Add 1 tbsp of the oil, then add the 

beef and cook for about 5 mins, or until 

browned on all sides. Add the remaining oil, 

then the onion, ginger, and garlic and cook 

for about 2 mins or until the onion begins to 

soften. Stir in the pineapple, hoisin sauce, 

and vinegar and bring to a simmer. 

2 Add the water and stock and bring to 

a simmer. Cover and transfer to the oven. 

Braise for about 1 hr 15 mins, or until the beef 

is almost tender. 

3 Place the pan over medium-low heat. Stir in 

the potato. Simmer gently, uncovered, for 

about 25 mins, or until the potato and beef 

are tender and the liquid thickens slightly. 

4 Meanwhile, in a small heavy-based 

saucepan, bring the rice, water, and salt to 

a boil over high heat. Reduce the heat to 

medium-low. Cover and simmer gently for 

about 15 mins or until the water has been 

absorbed and the rice is tender. Don’t stir 

the rice during cooking, as this can release 

starches that will lead to sticking. Fluff the 

rice with a fork and let stand, covered, for 

5 mins before serving. 

5 Divide the braised beef among 4 plates, 

sprinkle with the coriander, and serve with 

the rice. 





Wynns Coonawarra 

Estate “The Siding” 

Cabernet Sauvignon 

Unmistakably Coonawarra, 

this is pure and polished 

cabernet at an attractive price. 

Available at

Couscous fritters with shaved 

asparagus & carrot salad 

4 

serves 

prep cook 

10 15 

mins mins 

cooL 

20 

mins 





Prices valid 9/10/13 – 15/10/13 

couscous Fritters 

1 cup water 

¾ cup Coles Brand Couscous 

4 spring onions, thinly sliced diagonally 

¼ cup flat-leaf parsley leaves, from a bunch, 

coarsely chopped 

75g Coles Brand Danish Feta, crumbled 

2 Coles Brand Free Range Eggs from 600g pack 

2 tbsp Coles Brand Plain Flour 

¹/ ³ cup olive oil, for cooking 

Salad 

2 small-medium carrots (140g total), peeled 

1 bunch asparagus, stem ends removed 

20g (about 1 cup) loose rocket 

½ cup Coles Simply Less Greek 

Style Yoghurt 

¼ punnet fresh dill, finely chopped (1 tbsp) 

½ tsp lemon zest 

½ tbsp fresh lemon juice 

1 To make the couscous fritters, bring the 

water to a boil in a medium heavy-based 

saucepan over high heat. Stir in the 

couscous. Cover and remove from heat. 

Stand for 5 mins, then fluff with a fork. 

Transfer the couscous to a bowl and set 

aside for 20 mins to cool completely. 

2 Stir the spring onions, parsley, feta, eggs, 

flour, and a generous pinch of salt into the 

cooled couscous. Using moistened hands, 

form ¹/ ³ cupfuls of mixture into eight 

6cm-wide patties and place on a baking 

tray lined with plastic wrap. 

3 Heat a large heavy non-stick frying pan over 

medium heat. Add the oil, and then cook the 

patties in batches for about 3 mins each side 

or until golden brown and heated through. 

Transfer to a baking tray lined with paper 

towel to drain. 

4 Meanwhile, to make the salad, use a 

vegetable peeler to shave the carrots from 

top to bottom into long, thin ribbons. 

Continue until all but the very centre of each 

carrot has been shaved, then repeat with 

the asparagus. Gently toss the carrots, 

asparagus, and rocket in a large bowl. 

5 In a small bowl, mix the yoghurt, dill, lemon 

zest and juice to blend. Season to taste with 

salt and pepper. Toss the salad with half of the 

yoghurt mixture to coat. Season the salad to 

taste with salt and pepper. 

6 Divide the fritters among 4 plates and 

mound the salad alongside the fritters. 

Spoon a dollop of the remaining yoghurt 

mixture alongside as a dipping sauce. 





Giesen Chardonnay 

Packed with peach, nectarine 

and nicely knit oak, this is a 

delicious Kiwi chardonnay that 

punches well above its weight. 

Available at 

for under

Basil pesto 

¼ cup pine nuts, toasted 

2 cloves garlic, peeled 

¼ tsp salt 

¼ tsp chilli flakes 

1½ cups lightly packed fresh 

basil leaves 

½ cup freshly grated parmesan 

(about 55g) 

¹/ ³ cup extra virgin olive oil 

1 In a food processor, pulse the pine 

nuts, garlic, salt, and chilli flakes until 

finely chopped. Add the basil and 

parmesan and pulse about 10 times 

to chop the basil. With the motor 

running, gradually pour in the oil. 

2 Alternatively, to make the pesto 

with a mortar and pestle, mash the 

garlic, salt, and red chilli flakes into 

a coarse paste. Add 1 cup of the basil 

and pound until coarsely chopped. 

Add the remaining ½ cup basil and 

pound until a coarse puree forms. 

Add the pine nuts and pound just to 

break them up. Add the parmesan 

and oil and mash until the nuts are 

coarsely ground and the mixture is 

well blended. Makes about 1 cup. 

Note Make up to 1 month ahead. 

Store in fridge in a covered container 

with a layer of olive oil on top. Bring 

to room temperature before using. 

Prawn pizza with 

pineapple & pesto 

4 

makes 

prep rise 

20 45 

mins mins 

cook 

45 

mins 

Pizza Dough 

1¹/ ³ cups lukewarm water (43° to 46°C) 

1 sachet (7g) dry yeast 

3 cups plain flour, plus extra for dusting 

1 tsp fine sea salt 


Toppings 

300g fresh raw banana prawns, peeled, 

deveined, halved lengthways 

1 fresh long red chilli, thinly sliced into rounds 

1 tbsp extra virgin olive oil 

1 cup Basil Pesto (recipe follows) 

¼ ripe pineapple, peeled, cored, cut into 

3mm-thick fan-shaped slices 

250g mozzarella, grated (2¹/ ³ cups) 

½ cup small fresh basil leaves 

1 To make the pizza dough, in a small bowl or 

a 2-cup measuring cup, whisk the warm water 

and yeast to blend. Set aside for about 5 mins 

or until the yeast is fully dissolved. 

2 In a food processor, pulse 3 cups of the flour 

and the salt to combine. With the motor 

running, pour in the yeast mixture and oil and 

process until the dough forms a ball. Continue 

blending for about 30 secs, or until the dough 

is smooth and elastic. Transfer the dough to 

a work surface and divide into 4 portions. 

Gently form each portion into a ball. Don’t 

add too much flour – the dough will be tacky 

but should release cleanly from your hands. 

Place the dough balls on a floured rimmed 

baking tray and dust the tops with flour. Cover 

with plastic wrap. Stand in a warm, draft-free 

place for about 45 mins, or until the dough 

doubles in volume. 

3 Meanwhile, position 1 rack in the lower third 

of the oven and set a pizza stone or oven tray 

on the rack. Preheat the oven to 260°C or 

240°C fan. 

4 To make the pizzas, in a medium bowl, toss 

the prawns, chilli, and oil to coat. Using oven 

mitts, remove stone or tray from the oven and 

set it on a heatproof surface or trivet (it will be 

extremely hot). Stretch 1 dough ball out to 

about a 28cm x 24cm oval and lay the dough 

over the stone or tray (the dough doesn’t have 

to be a perfect oval). Quickly spread about 

3 tbsp pesto evenly over the dough. Arrange 

one-quarter of the prawn mixture, pineapple 

and mozzarella evenly over the pizza. 

5 Using oven mitts, return the stone or tray 

to the oven and bake for about 10 mins, 

or until the crust is crisp and golden brown. 

Using oven mitts, remove the stone or tray 

from the oven and return it to the heatproof 

surface. Cool for 5 mins. Sprinkle over 

one-quarter of the basil leaves. Using 

a pizza cutter, cut the pizza into wedges 

and serve. Repeat to make 3 more pizzas. 

Let’s see if you can make them as quickly 

as they can eat them! 

Per pizza • 4128kJ (982 Cals) • 48.9g protein 

• 48.5g fat (15.5g sat fat) • 85g carbs (7.6g sugars) 



Devils Lair 

Fifth Leg White 

This blend is fresh as a daisy 

and loaded with smells of 

passionfruit, blackcurrant 

and green leafy herbs. 

Available at 

51 

51

MATT SKINNER’S 

TOP 

Pick 

BBQ BETTER with Matt Skinner 

Smile! It’s spring & that means barbecue 

season is once again officially underway. 

From fiery marinades to that family 

member who believes ‘everything 

tastes better if you douse it in beer as 

it’s cooking’ – when it comes to wine, 

barbecues can be like minefields. From 

experience, pink wines are never better 

than with the sweet and gamey flavours 

of quail, pigeon and chicken, plush 

all-terrain reds from warm sunny climates 

are what you’ll need to tackle everything 

from the sweetest lamb cutlets through 

to king sized T-bones, and char-grilled 

seafood needs crisp fruity whites with 

plenty of zip and freshness. 

One of the best wines for BBQ season 

is the brilliant Two Churches Riesling 

from South Australia’s Barossa Valley. 

Expect to find a floral, bright and citruscharged 

white wine that boasts way more 

presence than any sub $15 Riesling has a 

right to! You’ll find Two Churches Riesling 

& plenty of other BBQ friendly wines 

currently gracing the shelves of your local 

Liquorland. Last but not least, a few things 

to consider: be wary of lighter wines that 

are easily knocked about by the weird and 

wonderful spread of flavors and textures 

dished up by the barbecue, while that 

special bottle you’ve hidden under your 

bed – the one you’ve been saving for just 

the right occasion – is probably better 

left alone! 

Two Churches Barossa Riesling 

750mL 

SHOP ONLINE 

liquorland.com.au 

LIKE US 

facebook.com/liquorland 

Liquorland Supports 

Responsible 

Enjoyment Of Alcohol 

357735_LL_Oct_ColesMag

what 

to drink 

Drinks news • Food matching • Cocktails 

QI’m having friends 

a 

over to celebrate 

Oktoberfest. What’s 

a good German beer 

and food match? 

Germans take their 

beer seriously, especially 

in the Bavarian capital 

of Munich. 2013 marks 

Munich’s 180th Oktoberfest, a 

celebration of beer that attracts 

travellers from all over the world 

to drink, eat and drink some more. 

Beer styles in Germany are many 

and varied, with pilsner a leading 

variety. Radeberger is one of the 

oldest German pilsners that’s true 

to style and refreshing. Another 

popular German beer worth trying 

is Henninger lager. 

To keep the food simple and 

traditional, chargrill Coles Finest 

Pork Sausages and serve them in 

crusty bread rolls with sweet mustard, 

fried onions and sauerkraut. So just 

stock up the beer fridge, crank up 

the barbie and enjoy. 

If you love pina colada... 

Try this tropical cocktail. Peel and chop ½ pineapple 

and place in a blender with 125ml Havana Club 3 Anos 

White Rum, a 270ml can coconut milk and 8 scoops 

Coles Brand Vanilla Ice Cream. Blend until smooth. Fill 

4 glasses with crushed ice and top with the pineapple 

mixture. Decorate with extra pineapple wedges. 

NOTE For a mocktail version, simply omit the rum. 

home beer on tap 

Great news for draught beer lovers – here’s how to get a pub-style pour of your 

favourite Aussie beer at home. All you need is the Tap King dispenser unit and 

a Tap King 3.2L bottle of beer. It fits in your fridge and stays fresh for up to three weeks 

once opened, so it’s great for parties or anytime you want to enjoy a glass or two. Beers 

available now include XXXX Gold, Tooheys New, Hahn Super Dry, Tooheys Extra Dry, 

James Boag’s Premium and James Squire Golden Ale. Available at Liquorland. 

TRY THESE FOOD & DRINK MATCHES 

p42 

p32 

p38 

p40 

Chalkboard 

Côtes du Rhône 

$$ 

Wirra Wirra 

Mrs Wigley Rosé 

$$$ 

Cono Sur 

Pinot Noir 

$ 

The Ned 

Sauvignon Blanc 

$$$ 

price guide: $ $10 and under $$ $15 and under $$$ $20 and under $$$$ $30 and under $$$$$ over $30 • All drinks featured are available from 

53

style 

White V-neck 

T-shirt, $8 each 

or 2 for $12. 

Stripe V-neck 

cardigan, 

$15 each or 

2 for $25. 

Tie-front 

hoodie, 

$19. 

Stripe pleat 

knit, $19. 

get fresh 

Mix helps bring your spring wardrobe 

up to date with a burst of lime or mint. 

Rib tank, 

$6 each or 

2 for $9. 

Button-front 

top, $15. 

Open 

stitch knit, 

$25. 

Stripe V-neck 

cardigan, 

$15 each or 

2 for $25. 

Skinny 

pants, 

$19. 

Animal-print 

racer back 

tank, $15. 

Skinny 

pants, $19. 

Seamed 

stripe top, 

$15. 

*All clothing by Mix Apparel is available in selected Coles stores that stock Mix and at mixapparel.com.au Products featured are part of the September range and will be available from 02/09/2013, with selected items 

available from 16/09/2013. Styles, sizes and colours may vary between stores and online. Available while stocks last. To find your nearest Coles store that stocks Mix, go to mixapparel.com.au/locations, or call 1800 752 648. 

Styling Michelle Bateman Still-life photography Pablo Martin 

58

We guarantee 

to beat your current price 

if you’re 30 or over and 

switch your comprehensive 

policy to Coles Insurance. + 

Plus 

When you purchase 

that policy online, 

receive FREE roadside 

assistance for one year^. 

Enjoy these other benefits 

Backed by Wesfarmers Insurance you 

know you are in safe hands with one of 

Australia’s largest general insurers with 

over 90 years’ heritage 

Lifetime guarantee on approved repairs – 

through our authorised repairer network 

Dedicated Claims Specialists a dedicated 

team to look after your claim from start 

to finish 

Quick & easy online quote and an iPhone* 

app to notify us of your claim 

New-for-new replacement for cars up to 

2 years old if you insure your new car with 

Coles Comprehensive Insurance° 

Option to protect your No Claims Discount / 

Rating 1 with comprehensive cover 

R E D C A R 

+ 

Savings only apply for first year of policy and apply to comparable comprehensive policies switched. Compared policies cover a comparable list of insured events. Other benefits of 

policies may differ. Price beat guarantee may be withdrawn at any time. Contact Coles Insurance call centre to check availability. Any discounts on your premiums (inc. online and online/ 

flybuys discount where applicable) are calculated and applied before application of price beat guarantee. For full terms & conditions, see www.coles.com.au/insurance. ^Free roadside 

assistance applies to first year of new Comprehensive Car Insurance policy purchased by drivers aged 30 or over via the Coles Insurance website. Offer may be withdrawn at any time so 

visit the website to check availability. For full terms and conditions, see www.colesinsurance.com.au/roadsideoffer. *iPhone is a registered trademark of Apple Inc. o Only applies to new cars 

insured with Coles Insurance from date of purchase. Standard underwriting criteria apply. Coles Supermarkets Australia Pty Ltd is an authorised representative of the issuer Wesfarmers 

General Insurance Limited (ABN 24 000 036 279) (AFSL 241461) and receives commission for each policy sold and renewed. Consider the Product Disclosure Statement available at www. 

coles.com.au/insurance to see if its right for you.

XXXXXX 

For soft, feminine waves 

Care John Frieda Frizz-Ease Dream Curls Style Starting 

Shampoo and Conditioner 

Blessed with natural curls? These enhance your assets, 

leaving curls defined, frizz-free and glossy. 

Style Schwarzkopf Taft Curl Defining Mousse 

Prep towel-dried hair with a golf-ball sized amount of this 

mousse and blow-dry, before 

curling using a medium wand. 

Finish VO5 Smoothly Does It 

Frizz Free Creme 

Brush to relax the curls, then 

smooth a dab of balm through 

the ends to keep them smooth. 

hair 

race-day 

You have the hat – now get a ’do to 

match! Create a winning hairstyle that 

goes the distance this spring racing 

season with Michelle Bateman’s tips. 

Photos Yianni Aspradakis / bauersyndication.com.au 

top beauty 

bag buys 

win the style 

stakes with 

these fabulous 

new products. 

AN elegant up-do 

Care Herbal Essences Honey, I’m Strong 


These products help nourish and repair 

hair that’s been damaged by styling tools, 

leaving it soft and shiny. 

Style Schwarzkopf Extra Care Instant 

Volume Powder 

Freshly washed hair can be too 

slippery to hold an up-do. Add grip 

with this texturizing powder – dust 

a little through roots and mid-lengths. 

Finish L’Oréal Paris Elnett Satin 

Normal Strength Hairspray 

After styling, use this classic hairspray 

to lock your chic ’do in place. 

Rimmel London 

Apocalips Lip 

Lacquer in #303 

Most lip glosses score on 

shine but lose on longevity. 

This combines high shine 

with intense, on-trend colour. 

Maybelline New York 

Dream Pure BB Cream 

Designed for oily skin, this 

has all you need for a day 

out – it keeps shine at bay, 

evens the complexion and 

protects with SPF 15. 

Sleek & straight HAIR 

Care Tresemmé Keratin Smooth 


Skip the costly salon keratin treatment 

and opt for this duo, instead. They leave 

hair looking frizz-free for up to 48 hours. 

Style Tresemmé Keratin Smooth 

Heat Protection Shine Spray 

Spray through mid-lengths and 

ends before blow-drying to help 

tame frizz and flyaways. 

Finish Toni & Guy Glamour 

Moisturising Shine Spray 

Spritz over hair after straightening 

to dial up the shine factor. 

Rimmel London 

Scandaleyes Mascara 

in Retro Glam Black 

With its jumbo wand, this 

new mascara plumps up 

lashes, leaving them 

full and looking lovely. 

55

Beauty newbies 

Springti 

Coles has you covered 

with this season’s new 

beauty bests 

TIME SAVERS 

NIVEA In-Shower Body Lotion & 

In-Shower Rich Body Lotion are 

hassle-free ways to moisturise your skin 

while in the shower. Designed to be used 

after shower gel, they leave skin feeling 

hydrated and silky soft – even after towel 

drying. Available in formulations for both 

normal to dry and very dry skin types. 

Scrub & glow 

Dirty Works Buff Your Stuff Body Scrub & Dirty 

Works Glow Girl! Buttery Salt Scrub are both 

designed to exfoliate and invigorate your skin – one 

with pumice particles, the other with salt – then 

condition it with nourishing and moisturising shea 

butter, sweet almond oil and vitamin E. Smooth, 

soft and glowing skin is guaranteed. 

Dermatologist 

approved 

Cetaphil Gentle Skin Cleanser & Daily Advance 

Ultra Hydrating Lotion are part of a range 

originally developed by dermatologists 

specifically for sensitive skin. The cleanser is a 

pH-balanced soap substitute that preserves your 

skin’s natural protective oils and softens as it 

gently cleanses. The lotion for very dry skin is 

light, creamy and easily absorbed. 

SILKY SOFT SKIN 

Milk & Co Ultra Light Moisturiser is part of 

Lindy Klim’s Bali-inspired skincare range 

developed to nurture and nourish the skin 

and senses with carefully selected essential 

oils, natural earth ingredients and plant 

extracts. The combination is designed to 

care, cleanse and protect – and feel amazing.

ADVERTORIAL 

me essentials 

GENTLE & NATURAL 

Australian Pure Sensitive Cleansing Wipes 

are formulated with naturally derived cleansers, 

botanical extracts and vitamin E to gently 

remove make-up and impurities, leaving your 

skin clean, toned, soft and refreshed. Free from 

parabens, mineral oil, silicones, SLES and SLS, 

and perfect for everyday use for all skin types. 

Go for golden 

Reef Coconut Beach Glow 

Instant Tan Bronze is in the 

new Reef range of naturallooking 

instant sunless 

tanners, infused with Reef’s 

signature coconut fragrance. 

Tinted for easy-to-see 

application, just smooth it on 

for moisturised, golden skin 

all year round. 

Superior 

protection 

Neutrogena® Beach 

Defence Water + Sun 

Barrier Spray & Lotion 

SPF50 form a protective 

barrier to defend against 

harsh summer elements. 

Formulated with 

HELIOPLEX® technology 

that effectively absorbs 

hazardous UVA/UVB rays. 

The large size is great value 

for families who want a 

high standard of sun 

protection. 

CLEAN 

MACHINE 

The Olay Regenerist 

Advanced Cleansing 

System is a state-of-the-art 

electronic cleansing device 

that effectively loosens, lifts 

and swirls away dirt to 

cleanse, exfoliate and reveal 

brighter, smoother skin. 

Removes long-lasting, 

smudge-proof make up yet is 

gentle enough for daily use. 

“Little Bird Paw Paw Balm is rich in 

organic paw paw, is petrochemical free 

and has no added preservatives” 

Lip service 

Little Bird Organic Paw Paw Balm is rich in 

organic paw paw, is petrochemical free 

and has no added preservatives. It soothes 

and softens lips, seals in moisture and 

provides protection from the elements. 

You can also apply it to dry and irritated 

skin. Available in Original, Tangerine and 

Pink Grapefruit formulations. 

EXPERT 

ADVICE 

Tanya 

Kleman 

As Category Manager for 

Skincare, Tanya Kleman 

oversees Coles’ beauty 

offering. She reveals the 

must-haves to add to your 

shopping list. 

What are you most excited 

about introducing to Coles? 

“We’re bringing a large 

number of new skincare 

ranges that are gentler 

on skin and have high 

levels of naturally derived 

ingredients like the 

Australian Pure Range.” 

Which new brands can 

we expect to see? 

“Cetaphil is a brand I’ve 

used for more than 10 years 

and it’s finally available in 

Coles – it’s amazingly gentle 

and soap-free. Then there’s 

the Milk & Co range, which I 

love because it’s 95 per cent 

natural, paraben-free and 

not tested on animals.” 

Tell us about Dirty Works, 

which is new to the 

Australian market. “It’s a 

bit of fun − the scrubs are 

great for summer and the 

moisturisers smell heavenly, 

especially the Coconut 

Body Butter. This range 

offers excellent value and is 

only available at Coles.”

SHOPPING 

This month 

we love 

Rely on Coles for fabulous new products and well-loved favourites. 

take a moment 

New Cadbury CRISPELLO chocolates are 

little pillows of light crispy wafer, filled 

with a luscious creamy centre, covered in 

milk chocolate. Available in a bar or a bag, 

CRISPELLO is the perfect bite-size treat 

to enjoy alone or share with friends. 

local goodness 

Developed at the specialist Heinz baby food 

kitchen in country Victoria, the recipes for 

Heinz pouches are approved by Heinz 

nutritionists, who are also mums! All the 

ingredients are carefully selected then 

blended before steam cooking. 

naturally sweet 

Hermesetas SteviaSweet has become a firm 

favourite with sugar users looking for 

a natural, healthier lifestyle. It’s available 

in a choice of packs including a granulated 

jar with added fibre. For more information 

go to hermesetas.com/steviasweet/ 

show you care 

October is Breast Cancer Awareness month, 

so look out for specially marked pink packs 

of SKI Divine yoghurt in store now. By 2015, 

SKI will donate $350,000 to the McGrath 

Foundation to help support Australian 


skinny winners 

For a low-carb alternative to rice, pasta or 

noodles, look for the new Slendier range in 

the health food aisle. Made from konjac, an 

Asian root vegie, they have up to 95 per cent 

fewer kilojoules than regular varieties and 

are gluten free, too. Go to www.slendier.com 

real herbs & spices 

Create delicious family meals in just 

15 minutes with new Continental Pasta 

& Sauce. Made with real herbs and spices, 

they contain no artificial colours, flavours 

or added MSG. For complete meal ideas, 

go to www.continental.com.au 

melt master 

Regular tasty cheese can go oily when 

melted, but new Bega Easy Melt Colby 

melts to a smooth, gooey finish. It’s great 

for jaffles, nachos, tuna bakes or on toast 

under the grill. It’s available only at Coles 

in 500g and 250g blocks and 15 pack slices. 

say yes to snacktime 

Looking for a better-for-you snack option? 

Try McVitie’s Go Ahead! Yoghurt Breaks. 

These delicious fruit slices are top coated 

with a layer of yoghurt and individually 

wrapped, so you can carry them with you 

all day. Go to www.go-ahead.com.au 

think pink for pumpkin 

Available for a limited time in October, Pink 

Pumpkins taste great in sweet and savoury 

dishes. Coles is donating ten cents per kg of 

every pumpkin sold in October to McGrath 

Foundation to help support Australian 


Some products are not available in all stores. 

60

• NATIONAL ASTHMA COUNCIL AUSTRALIA • 

Show your 

sensitive side 

Protect your family from harm’s way by 

avoiding harsh chemicals and ingredients 

that irritate allergies. 

New Aware 

Sensitive range: 

Low allergy sensitive formula 

No fragrances, optical 

brighteners, dyes or enzymes 

Approved by National 

Asthma Council 

Australia 

Aware Sensitive is formulated 

without fragrances, perfumes, 

dyes and enzymes that can 

trigger skin and breathing 

problems in children and adults. 

Now approved by National 

Asthma Council Australia 

Sensitive Choice ® . 

® 

ASTHMA FOUNDATION (NZ) 

SENSITIVE 

CHOICE 

SUPPORTING 

ASTHMA CARE 

www.awareenvironmental.com.au

Sensitive Skin? 

Care for your loved ones with 

a range of dermatologically 

tested laundry products. 

Treat Wash Condition 

Now available in the laundry aisle

home 

before you start... 

Walk around the house with a critical eye. Don’t 

avoid the inevitable! Make a list of all that needs 

doing. Prioritise the order in which they need to be 

done then spread them out over a few days so you 

don’t feel overwhelmed. While compiling your list, 

have a rubbish bag handy to toss out anything you 

no longer need. Your house will look better already! 

spring! 

Ready, set, 

Spring is the season of new beginnings, so Hazel Bradley 

shares tips on how to give your home a fresh lease of life. 

Photos Getty Images & Corbis 

CLEAR VIEW 

Make windows sparkle 

by cleaning them on a dull 

day − bright sun dries them 

too quickly, leaving streaks. 

Clean small areas at a time, from 

top to bottom, so you can dry 

the glass before it dries itself. 

Remove flyscreens and wipe 

over the mesh with a damp cloth 

or wipes. Spray the glass with 

window cleaner, then wipe 

away the dirt and grime with a 

squeegee. Quickly dry off using 

a paper towel or clean tea towel. 

Window frames can be cleaned 

with a cloth, warm water 

and a mild cleaner. 

1 

Pantry clear out 

Sweep out crumbs, dust and other 

bits and pieces from your pantry and 

wipe down the shelves and walls. Throw out 

anything that has expired or that you’re 

unlikely to use – and be ruthless! Wipe all 

bottles, tins, jars and storage containers with 

a damp cloth and dry them before returning 

them to the pantry. Group similar items 

together, placing items used regularly in front 

and keeping big, bulky items on the bottom 

shelves. Finally, help keep pantry moths away 

by placing a few dried bay leaves on each shelf. 

They’ll also add a fresh, earthy scent. 

2 

Bust the dust 

Wipe furniture with a microfibre cloth 

to attract and trap dust. Dampen the 

cloth and use to remove any fingermarks or 

grease marks. Dust walls and cornices using 

a long handled duster. Most painted walls can 

be washed using warm water and a splash of 

dishwashing liquid − test a small patch first. 

Rinse with clean warm water. And here’s 

a clever trick: permanent marker stains can 

often be removed from painted walls using 

a dab of white, non-abrasive toothpaste on an 

old toothbrush. Always test a small area first. 

3 

Floor show 

Make sure the floor is free of all dirt 

before mopping. Sweep tiled surfaces 

and wooden floors with a soft bristle broom. 

Mop floors with a cleanser such as Earth Choice 

Floor & Surface Cleaner. Water and wood are 

old enemies, so use water sparingly on wooden 

floors and dry them quickly with an old 

towel. Tackle stains on carpets and rugs with 

a cleaning solution, such as Vanish Preen 

Powerfoam High Traffic Carpet Cleaner. Apply 

solution then work from the outer edge of the 

stain towards the centre using a clean damp 

cloth. Leave for five minutes before vacuuming. 

4 

Fridge fresh 

If you’ve not cleaned out the fridge 

in a while, chances are something 

nasty is lurking in there, harbouring harmful 

bacteria and tainting the flavour of fresh 

food. Turn the fridge off at the wall and 

put all perishables into an esky with a couple 

of ice packs. Remove crisper drawer, wash 

it in warm soapy water and let it dry. 

Meanwhile, wash shelves with soapy water 

and wipe the interior with a damp cloth and 

mild detergent, top to bottom, then dry with 

a clean tea towel. As you replace the food, 

wipe away any spills with a damp cloth and 

check use-by dates. Remember that old 

toothbrush you used to remove marker 

stains from your walls? Use it to scrub the 

seals on your fridge. Now the fridge is clean, 

keep it smelling fresh by placing a small dish 

of bicarb soda or a vanilla bean inside. 

63

HOME 

5 

Mattress makeover 

It’s a good idea to turn your mattress 

over and rotate it once a year to reduce 

concave areas. Vacuum it using the upholstery 

attachment on your vacuum cleaner. 

6 Rub-a-dub-dub 

Oh dear. Soap scum, mouldy grout... 

you won’t want to think about the 

bathroom until you’ve at least had a coffee. 

But it won’t clean itself, so start with a cleanser 

that will cut through and dissolve soap scum 

and grease, such as Dettol Power & Pure Multi 

Purpose. Spray the bathroom fixtures and 

leave for up to 10 minutes. Meanwhile, use 

a paste of bicarb soda to remove mould from 

around taps. To add a slick shine to chrome 

taps, wipe them over with a cloth dampened 

with white vinegar. Finally, for a bathroom 

mirror that sparkles likea disco ball, spray the 

glass with a solution of methylated spirits and 

water, then rub it dry in circular motions with 

a lint-free cloth. 

7 

Dish 

the dirt 

Empty your dishwasher and clean the 

seals and filters with hot soapy water 

to rid any lodged food scraps. If the inside 

looks dull, place 2 cups white vinegar in the 

detergent receptacle and run the machine on 

a short cycle. Using Finish Quantum Powerball 

Lemon Sparkle tablets helps give the machine 

some protection against lime scale. They’re 

formulated to fight watermarks and cloudy 

spots and deliver a shiny finish to dishes. 

8 

Clear 

the air 

Reduce the amount of dust, germs and 

allergens floating around your house 

by regularly cleaning the exterior surfaces 

of your air-conditioning unit. Methods vary 

according to brand and model, so check the 

manufacturers’ instructions. 

For the finale, create a fragrant 

atmosphere with an Air Wick Electrical 

Scented Oil Plug In Diffuser. It releases 

a choice of uplifting scents such as 

lavender, frangipan0i and vanilla 

and soft cashmere. You can adjust 

the intensity from subtle to more 

intense, which is great if you 

have pets in the house. Also try 

Ambi Pur Air Effects Linen & Sky 

– it helps eliminate stale odours 

and leaves behind a fresh 

clean scent. 

bright idea 

Clean out your 

medicine cabinet and 

return any out-of-date 

medications to a 

pharmacy for safe 

disposal. 

Fresh & fragrant 

Laundry disasters can quickly be 

averted if you try these quick-fix tips. 

Dingy whites To get rid of grey, use 

Vanish Napisan OxiAction Crystal 

White. Soak clothes in the bath to give 

your bath tub a clean at the same time. 

Pink whites Stray red sock in your 

whites? Soak overnight in a weak bleach 

solution – 1 cup bleach in 4 litres water. 

Tissue in the wash After picking off 

larger clumps put garment through the 

dryer so smaller clumps get caught in 

the lint filter. Once garment is dry, go 

over it thoroughly with a clothes brush. 

Sensitive skin Choose a washing 

powder or liquid that is gentle on the 

skin and free from perfumes, such as 

Cold Power Sensitive Touch Liquid. 

Stain pain Tempting though it is, hold 

back on scrubbing away at stains – this 

can damage fibres. Instead, blot with 

a paper towel and rinse in cold water. 

Tackle tough dried stains on whites or 

colours with Vanish Napisan Oxi Action 

Inwash Fabric Stain Remover. Dissolve 

a scoop in warm water and add to your 

machine or dissolve into four litres of 

warm water and leave garments to soak. 

It can also be used as a pre-treatment 

– just make a paste with ¼ scoop of 

powder and ¾ scoop of warm water, 

apply to stain and leave for five minutes. 

64

Spring 

DETTOL 

The Dettol Power and Pure range kills 99.9% of germs* 

and is great for tackling tough kitchen and bathroom 

cleaning tasks. The active oxygen formula penetrates and 

dissolves tough grease, dirt and soap scum. It leaves no 

harsh chemical residues behind which means that you 

won’t even need to rinse afterwards. 

*Such as Salmonella and E.coli 

ALWAYS READ THE LABEL AND USE ONLY AS DIRECTED 

AIR WICK 

Air Wick Freshmatic automatically releases bursts of 

beautiful fragrance to ensure your home always smells fresh 

and welcoming. Available in 3 stylish finishes to suit your 

décor – Mulberry, White or Sandstone – and 6 luxurious 

fragrances, Air Wick Freshmatic will leave every room in your home a brighter, happier place. 

.COM.AU 

VANISH 

Spring brings your favourite white 

clothing out, but they stain so 

easily and getting stains out can 

be tricky. Luckily there’s Vanish! It 

can be used as a paste applied 

directly on the stain and then one 

lid in the wash, or for tough grass 

stains on your kid’s sock, just 

soak and give it a bit of rub to 

finish off before putting in your 

washing machine to wash as 

usual. If you need help, try 

Vanish’s new Tip Exchange, an 

online community where you can 

ask for laundry and stain tips and 

share yours! 

FINISH 

Finish Quantum now comes with a revolutionary New 

Power Gel chamber that delivers a pre-soak action to 

give you a clean so clean it shines, first time every time. 

Just put the tablet into your dishwashing and let Finish 

give you an unbeatable shine. Now available in a range 

of colours and fragrances. 

Using Finish Dishwasher Cleaner removes grease and 

the build up of grime in you dishwasher to make it work 

like brand new. Find it in Regular and Lemon fragrance.

Looking for 

an easy way to 

kill weeds? 

Zero ® Weedkiller from Yates ® is the trusted answer 

to getting rid of weeds around the home garden. 

It works by killing weeds, roots and all. So, to clear your 

yard of ugly weeds, use Zero Weedkiller. Easy! 

spring 

gardening 

Enjoy pretty spring blooms and 

prepare for warmer weather 

with Kandy Shepherd’s tips. 

Trumpets of spring 

Daffodils are the stars of the early spring garden, 

so enjoy while you can. When they’ve finished 

blooming, snip off the dead flowers (so they don’t 

set seed) but don’t be tempted to cut off the dying 

leaves until they’ve completely yellowed. Daffodil 

bulbs replenish their stores for next year’s flowers 

from the dying leaves. Keep feeding and watering 

for about six weeks after the blooms finish. 

TIP It looks neat but resist plaiting the leaves, 

as it lessens the area of leaf exposed to the sun. 

War on weeds 

As the soil warms up and the garden gets 

growing so, alas, do the weeds. Weeds not 

only look untidy, but they also compete with 

your precious plants for nutrients and water. 

Be vigilant on weeds during spring and you’ll 

save yourself weeding marathons once the 

weather really hots up later in the year. 

Pick out weeds while they’re still tiny. Now 

is a good time to apply a thick layer of mulch, 

to not only suppress weeds but also conserve 

soil moisture. If weeds get out of hand, consider 

a broad spectrum, glyphosate herbicide such 

as Yates Zero. 

Look ahead 

Love beautiful spring-flowering bulbs such 

as daffodils, tulips and hyacinth? Summerflowering 

bulbs are just as beautiful and 

now’s a good time to plant them. Try DID YOU KNOW? 

nerines, hippeastrum and liliums. 

Blue, purple and yellow 

flowers attract bees to help your 

garden grow. Try nasturtiums and 

flowering herbs such as sage 

and thyme – add washed 

nasturtium flowers 

to salads. 

66 

Great gardens are Yates gardens 

www.yates.com.au 

Yates and Zero are registered trade marks 

of DuluxGroup (Australia) Pty Ltd. 

Photos Getty Images 

BCG2 YAT0003_ZC

CUTS THROUGH GREASE 

IN ONE WASH * 

* Based on independent study by Galaxy Research amongst 109 respondents 

For money back offer terms and conditions, please visit fairydish.com.au/moneyback.

Marinate 

without the mess 

these footy finals 

with McCormick Marinade in a bag 

2 for 

$ 

4 

On sale from 18th September to 15th October. 

Not all variants are available in all stores. 

McCormick Marinade in a Bag is the no fuss, no mess, easy way to marinate. Simply place your favourite 

meat inside, reseal and let the marinade do all the work. Try the new Spicy BBQ and Native Herb & Spice 

flavours. Look for them in the bottled sauce and marinade section of Coles stores nationally. 

Visit us at 

Facebook.com/mccormickaustralia 

www.McCormick.com.au

Coles Magazine - October 2013

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