publication

may 2013
Under
$10!
Curtis’ family
meals – the
kids will
love them
Curtis Stone’s Fettuccine
with Mushroom
Bolognese, page 34
australia’s no. 1
food magazine
Plus market picks • easy mid-week meals • wine

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3

Good Taste
compliments of
Mother Nature
*Ginger not available in all stores
Jensens Pasta Sauces &
Organic Spices are full
of natural down-to-earth
goodness. No pesticides,
no artifi cial anything and
no nagging at nature to
hurry up. Just all natural
produce, picked not a
second before it is good and
ready. For delicious recipes and
ideas, go to www.jensens.com.au
JOIN US ON FACEBOOK!
Cover photo James Greer
Welcome to
May
Delicious meals, great value
and Curtis Stone – what’s
not to love! This month
we’re celebrating the
enduring success of Curtis’ Feed Your
Family For Under $10 series with four
fantastic recipes. From his Fettuccine
with Mushroom Bolognese (p34)
– sparked up with a splash of balsamic
vinegar – to his dead-set impressive
paella, rissoles and pizza, they’re certain to be included in your
winter dinner line-up. Fancy kicking it up a notch? We also have
some bonus wine and bread matches.
And that’s not all this issue. With a fantastically simple Spanish
menu (Olé!) and loads of recipes to make use of May’s best produce,
including apples, limes, pomegranates and broccoli, consider your
dinner options sorted. Plus, we have a lovely feature packed with
ideas to help junior chefs spoil Mum this Mother’s Day (p29).
Enjoy!
Donna Ogier, Publications Manager
June issue
in store
May 8
COMING Up IN ThE NExT ISSUE Of
COlES MAGAzINE wE hElp yOU...
• Create an aromatic Moroccan feast
for family and friends
• Feed your family for under $10
with recipes by Curtis Stone
• Whip up five fast stir-fries
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.

live colourfully
$
19
ponte top
MIXAPPAREL.COM.AU
Ashley wears a Mix
3/4 sleeve ponte top

ADD A SPLASH OF SUNSHINE
TO YOUR EVERYDAY COOKING.
Visit suncoastgoldnuts.com
to view easy macadamia oil ideas
Contents
May 2013
Food
14 whICh EXTEND ChIllI? See BACKGROUND at a glance what chilli you UP
need to use when you want to heat things up
BY 500mm
16 pICKS Of ThE SEASON Your guide to buying,
storing and cooking autumn’s best produce
23 STEp-By-STEp How to harvest the juice and arils
from the tantalising pomegranate
24 VIVA TApAS! Use your handy time plan to
effortlessly entertain Spanish-style at home
29 wE lOVE yOU, MUM! Spoil her on Mother’s Day
with breakfast ideas the kids can help make
33 RECIpES By CURTIS Chef Curtis Stone cooks up
tasty dinners for a family of four for under $10!
43 CORE VAlUES Try sweet and savoury recipes
using apples, from Aussie growers to you
48 SNEAKy ShORTCUTS Save time in the kitchen
with quick and easy ready-made products
Features
08 ThIS MONTh AT COlES Stay up to the minute
on new products in store and community events
55 SERVING wINE 101 See why it’s good to decant
wine, serve Champagne in flutes and more
56 ThIS MONTh wE lOVE Get the lowdown
on Coles’ latest and most-wanted products
58 All EyES ON yOU Find the beauty must-haves
to make your eyes your best feature at every age
59 ThE BRIGhT SIDE Add strong colours to your
autumn wardrobe basics
60 hARD TO SwAllOw What causes common
food allergies and how to avoid them
62 hOw hEAlThy IS yOUR KITChEN? Keep
your pantry, fridge and freezer in great shape
64 10 EASy hERBS Growing culinary herbs at home
is so rewarding and easy with this annual guide
66 CREATURE COMfORT Find the answers to
some common pet problems

WHAT’S NEW
whAT lIES BENEATh
Exclusive to Coles stores, Mix underwear – part
of the Essentials range – has the family covered.
The women’s range has 11 styles, including full
brief, boyleg, hi-cut and microfibre undies in a
range of fashion and neutral colours, in 2-pack,
3-pack and 5-pack options. There’s shapewear,
too, including a high-waist shaper and tummy
control boyleg brief. There are ten styles for men,
including briefs, basic
trunks, seam-free trunks
and woven boxer shorts, in
a range of colours, and in
packs of 5 briefs or 3 trunks.
For girls, bikini-style undies
are available in 4-packs of
assorted colours. And for
boys, 3-pack fitted trunks
are available. Styles, colours
and sizes will vary between
stores and not all stores carry
the full range. Visit the socks
and hosiery aisle to check
them out.
This month at Coles
what’s new • Great ideas • Special offers
8
Lest we forget
ANzAC Day on April 25 is a
time to remember our Diggers
and the sacrifices they made. It’s
also a time to indulge in traditions
that brought home and hope to
them on battlefields far away.
Anzac biscuits were baked
Mens fly
front Trunk
3-pack, $15. womens hipster
Bikini 5-pack, $14.
Girls hipster
Bikini 4-pack, $8.
by mothers, sisters, wives and
sweethearts, packed in air-tight
tins, and sent to loved ones
away at the war.
Coles Bakery Anzac Biscuits
are made using a traditional-style
recipe containing oats, golden
syrup and coconut. To find your
nearest in-store bakery go to
www.coles.com.au.
womens hipster
Bikini 5-pack
multicoloured, $14.
Look for this green circle
for the latest, newest, most
exciting products in store.
A hElpING hAND
While Australia is beautiful,
from time to time, bushfires
and floods wreak havoc on
communities, often
causing immeasurable
damage and heartache.
But with the help of
others, we pick ourselves
Boys fitted Trunk
3-pack, $10.
up and put things back
together again. The floods in
Queensland and bushfires
in Tasmania earlier this year

BRING ON ThE BlING
Coles Brand showcased at the
Sydney Royal Fine Food Show
winning 17 Medals. Five Coles
Brand Australian Cheeses
received silver medals –
including Coles Brand Tasty
Block Cheese, Tasty Light Block
Cheese and Tasty Shredded
Cheese. Coles Brand Classics
Chocolate Ice-cream Sticks took
Gold, while Coles Brand Finest
Madagascan Vanilla Bean
with Salted Caramel, among
others, won silver.
ABSOlUTEly SOUpER
Feel-good food doesn’t come much better than a comforting
bowl of soup. Especially when it’s a fresh and hearty soup that
comes in a handy pouch. It’s quick and easy to prepare and
makes an ideal lunch, or even a light evening meal for one.
The Heinz Soup Of The Day range is preservative-free and has
a delicious home-made taste. With eight flavours to choose
from, including Vine Ripened Tomato with Capsicum, Spicy
Pumpkin, and Chicken and Corn Chowder, a tasty bowl of soup
is just a zap in the microwave away.
were no exception. Coles
was pleased to assist those
affected by these disasters.
In Tasmania, Coles
contributed $350,000 to the
relief effort which represented
all profits from Coles
supermarket sales in Tasmania
on January 11, and donations
made by customers.
While Tasmania suffered
bushfires, floods affected
North Queensland. Coles
stores at Bundaberg,
Jimboomba and Inala were
temporarily closed and
alternative transport routes
had to be found to keep food
supplied to communities north
of Brisbane. Coles Bundaberg
team members cooked
breakfast for SES workers and
provided essential supplies.
Fundraising in Queensland
by Coles and a cash donation
of $200,000 added over
$320,000 to the Queensland
Flood Appeal.
The Spanish Hojiblanca Olive.
Delicate. Sweet. Fruity.
Grown for centuries. NEW from Moro.
New Moro Selección Hojiblanca Extra Virgin Olive Oil is a fragrant,
fruity and delicately sweet mono-varietal extra virgin olive oil.
Perfect for dipping, drizzling and finishing dishes.
$1 OFF
Moro Selección Hojiblanca
Extra Virgin Olive Oil 500mL
Offer dates: 10/04/13 – 12/05/13
TEAM MEMBER INSTRUCTION
1. SCAN PROMOTIONAL BAR CODE & OTHER QUALIFYING
PRODUCTS.
2. WRITE REDEEMED ACROSS COUPON & PLACE IN
DRAWER.
TERMS & CONDITIONS: This original coupon must
be presented at the time of purchasing the qualifying
product(s). Coupon is valid for one transaction only at
Coles Supermarkets between 10/04/13 until 12/05/13
and must be surrendered at point of purchase. Coupons
that have been defaced, damaged, altered or have
passed their expiry date are not valid. This offer is not
valid at Coles Express, Coles Central and Coles Online.
Not to be used in conjunction with any other offer. While
stocks last. No rainchecks. POS Instructions: 1. Customer
must present coupon at the start of the transaction.
2. Scan promotional barcode. 3. Scan the product.
4. Write redeemed on coupon and put in drawer.

WHAT’S NEW
10
Be aware
Did you know that one in 10 babies born in
Australia today will develop a food allergy?
This worrying statistic indicates that
life-threatening allergic reactions in children
aged four and under have increased fivefold
over the last 10 years. Alarmingly, too,
Spots, stripes
and lively colours
lend style to
any kitchen.
KITChEN MAKEOVER
You don’t need to renovate your kitchen to give it a new look. Just ditch
dull, drab kitchen equipment and take a look at the Coles cook&dine
range of cookware, tableware and kitchen utensils. Featuring bright
and breezy colours, plus stylish designs, the incredibly practical range
includes everything from glasses to gadgets and bowls to bakeware.
And for those who enjoy making their own jams, chutneys and
relishes, the task is made easier with Coles cook&dine preserving jars.
Available in both 500ml and 1L sizes with cute gingham lids,
they’re ideal for creating homemade gifts for foodie friends.
approximately 10 Australians die as a result
of allergic reactions (analphylaxis) each year.
That’s why Allergy & Anaphylaxis Australia
has declared May 13-19 “Food Allergy Week”
to increase community awareness
and understanding. As part of the
“one in 10” campaign, it’s asking
everyone to show support by
painting one fingernail out of 10
Turn to
page 60 for
information
about food
allergies
and making a donation to the cause
at www.foodallergyaware.com.au
– you’ll also find details about
events planned for the week.

ROyAl pERfORMANCE
Queensland’s Toowoomba Royal Bread Show is a highly regarded event in
the world of bakery and Coles in-store bakers from Queensland performed
regally in the Show’s “King of the Bakers” category. Coles was delighted
that its bakers’ craft and skills were honoured with first place award wins
for the Coles Bakery 450g Wholemeal Cobb and 680g Multigrain Sandwich
Loaf. The Coles Bakery French Stick took out second place, while the Coles
Bakery 680g White Block Loaf
and 6-Pack Soft White Round
Rolls were third-place winners.
To find your nearest
Coles in-store Bakery go
to www.coles.com.au
NUTTING OUT ChESTNUTS
Australia yields 1500 tonnes
of chestnuts each season
and this versatile ingredient
is easy to prepare. Just make
a small incision on the flat
Movie night
fOR fUN, low-cost family entertainment,
a night at home with some snacks and
a DVD is a good place to start. Kids will
love wreck-It Ralph (PG), the story of a
video game villain who wants to be a hero.
Ralph sets out to fulfil his dream, only to
cause havoc and upheaval in the arcade
where he lives.
For grown-ups, les Misérables (M) brings
to life Victor Hugo’s literary masterpiece.
The story of an ex-prisoner who is hunted
by a ruthless policeman, Hugh Jackman
and Russell Crowe sing their way through
19th-century France in an unforgettable
tale of human strength and frailty.
side of each chestnut to
prevent them bursting.
Chestnuts can be roasted,
grilled or barbecued; or
boiled or steamed. Peel
them while they’re still warm
and they’re ready to eat.
Chestnuts are cholesterol
free and low GI. They’re an
excellent source of vitamin C,
folate and essential minerals.
You’ll find them in the fresh
produce section at Coles.
ADVERTORIAL
Supercharge with
Super Greens
Naturally packed with
energy-boosting nutrients,
adding Synergy Natural
Super Greens to your
‘Drink on the Go’ will
give you zing, focus and
endurance all day long.
Nutrient Power Drink
ready in 30 seconds!
RECIPE
• ½ cup (125ml) of breakfast juice*
• ½ cup (125ml) of coconut water or cold water
• 1 scoop of Synergy Super Greens, (Spirulina,
Chlorella, Barley Grass and wheat Grass)
• 1 tbs of LSA (ground linseed, sunflower seeds
and almonds) available through Coles
Place all ingredients in a shaker and mix well. If
you do not have a shaker, add everything in your
tallest glass and stir thoroughly, for a lip-smacking
delicious and nourishing drink that has all the
nutrients and energy you need!
*To increase fibre, blend a cup of
seasonal fruits instead of juice.
www.synergynatural.com

QTIB TIB3943 3943 394 39 943 43
In store NOW
Find us in the
meat dept.
thank you, MuM
If anyone deserves to take time out and relax over a cup of coffee, it’s
our mums. Now a range of mugs featuring the beautiful photography
of renowned animal photographer Rachael Hale is available exclusively
at Coles. Each mug features a charming image of an irresistible pet
that will warm the heart of any mum. If tea is your mother’s choice, the
nifty teapot and cup ensemble is exactly that – a teapot and cup
all-in-one. The set has a delicate floral pattern and it is available in both
pink and blue. But now that the cooler weather has arrived, keeping
warm is important for a great night’s sleep. A pair of comfy MIX
flannelette pyjamas and fluffy scuffs would be just the ticket to keep
mum snug. And, of course, every mother deserves a hug, and
a plush teddy is a cute and cuddly way of delivering one.
MIx flannelette
pyjamas, $12*.
Cup & teapot
set, $12.
MIx fluffy
scuffs, $8*.
• Pyjamas and slippers available in-store April 29.
plush teddy, $8.
MIx jersey
pyjamas, $15*.
Rachael hale
mugs, $8 each.

NEW
COOKBOOK
ONLY
$12.95
Pastry creations
to delight and
impress
Available from Coles supermarkets.
chocolate butterscotch
tartlets
PREP + COOK TIME 15 MINUTES MAKES 12
12 frozen tartlet cases
¼ cup (55g) light brown sugar
20g (¾ ounce) butter
¼ cup (60ml) pouring cream
150g dark eating (semi−sweet) chocolate,
chopped coarsely
¼ cup (60ml) pouring cream, extra
2 tablespoons coarsely chopped toasted hazelnuts
1 tablespoon cocoa powder
1 Bake tartlet cases according to manufacturer’s
instructions; cool.
2 Meanwhile, stir sugar, butter and cream in
a small saucepan over medium heat without
boiling until sugar dissolves. Reduce heat;
simmer, uncovered, without stirring, 2 minutes.
Cool 5 minutes. Stir in chocolate and extra cream;
refrigerate 10 minutes.
3 Spoon mixture into tartlet cases; sprinkle
with nuts and sifted cocoa.
THE AUSTRALIAN

wHicH
chilli?
Some like it hot, others perhaps
not. But never fear, there’s
a chilli to satisfy all tastes.
RED BUll hORN ChIllI
A large red chilli with low heat
and a mild flavour. It’s the
perfect chilli to add subtle
warmth and crunch to salads.
GREEN
ChERRy ChIllI
This glossy
green chilli packs
a medium-tohigh
heat and
is ideal to use in
Vietnamese and
Thai cooking.
GREEN BUll hORN
ChIllI
With next to no heat
and a flavour closer
to capsicum, this
dimpled green chilli
is a good choice for
people with an
aversion to spicy food.
BIRDSEyE ChIllI
Don’t let this tiny
chilli fool you
because what it lacks
in size, it makes up
for in heat! Its depth
of flavour is at the
heart of Thai cuisine.
14
lONG RED ChIllI
Slightly curved with a pointy
tip, this is a medium-hot
chilli that’s wonderfully
versatile. Use it in egg,
tomato and rice dishes.
jAlApENO ChIllI
It may be green, but
its heat factor is red
hot! Use this feisty
amigo in nachos,
tacos and other
Mexican dishes. It’s
great on pizzas, too.
lONG GREEN ChIllI
A versatile medium-tohot
chilli that can be
used in a wide range of
dishes where a touch
of heat, yet subtle
flavour, is required.
RED ChERRy
ChIllI
A genuine
hottie, this
firm, red chilli
can be used
to turn up
the heat in
marinades
and sauces.
hABANERO ChIllI
This claw-shaped firebrand is hot! Handle
it with extreme care, preferably with
gloves, and use it sparingly in spicy dishes.
MOVE THIS
CHILLI
(KEEPING
NATURAL
SHADOWS)
yEllOw
BUll hORN
ChIllI
Large and
fleshy, this
chilli has
a mild flavour
and lends
itself well as
a replacement
to raw
capsicum
in salads
and dips.
Tip
Chillies too hot?
Most of the heat is in
the seeds and white
membrane, so remove
these parts before
using in dishes.
words Kyle Rankin photos David Hahn

FIND OUT MORE
coles.com.au/helpingaustraliagrow
Newton Orchards is
a fourth generation,
family-owned orchard
growing apples for
Coles for over 25 years.
100% of our fresh apples
are Aussie Grown.

May
in season...
Your guide to buying and cooking the best produce
of the season – straight from our Aussie farmers to you.
Broccoli
First cultivated in the 8th Century BC,
broccoli quickly became a dietary staple. In
fact, the Ancient Romans loved it so much
they declared it the “Five Green Fingers
of Jupiter”. Over the centuries, broccoli has
flourished across the globe and is enjoyed
both raw and cooked in a wide range of
cuisines. Broccoli is a powerhouse of good
things, including vitamin C, potassium,
fibre, phytochemicals and iron. It’s versatile,
too, as both the florets and the stems can
be used. Store fresh broccoli loosely wrapped
in plastic in the fridge. Don’t wash it before
storing it as it will grow mould.
our grower says...
“Approaching the cooler months we see
broccoli in its element, with rich green heads and
tender stalks. The stalk can actually be the most
flavoursome part! Peel and slice it for stir-fries.”
great witH...
Broccoli is best barely steamed then sautéed with
lemon zest and a little olive oil or butter. Broccoli
is also well matched with cheeses, especially
parmesan, cheddar, blue or goat’s cheese. It is
delicious in soups and creamy pasta sauces.
16
Also
in store
now
Pomegranates
This lush, red sphere had many uses in
ancient times. Not only was it eaten with
relish, its juice was considered medicinal and
its blossom and peel were used to dye fabric
and leather. What most people call the seed
is actually an aril – the edible red coating
around the seed that’s filled with juice. The
best varieties have tiny seeds and lots of aril.
A good source of vitamin C and many of the
B-group vitamins, pomegranates also contain
essential minerals and antioxidants. Pick fruit
with smooth, wrinkle-free skin, and store in
a dark place or in the fridge. Turn to page 23
for tips on how to prepare pomegranates.
our grower says...
“The South Australian Murray-Mallee region
offers lots of sunshine, abundant heat and the
perfect conditions for growing pomegranates
that are rich in both colour and flavour.”
great witH...
Pomegranates match dark chocolate but also
taste great in lamb and beef dishes, or served
with seafood and avocado. The arils are
delicious in fruit or vegetable salads, or
sprinkled over yoghurt, ice-cream or sorbet.
Limes
For centuries, British sailors ate limes on long sea
voyages to ward off scurvy, a disease caused
through a lack of vitamin C. And that’s also why
English sailors were nicknamed “limeys”. Part of
the citrus family, green limes can turn yellow
when picked and left to ripen further. In fact,
limes grow heavier with juice after they are
picked and their tangy flavour sweetens. As
well as their whopping dose of vitamin C, limes
are also a good source of pectin, which is
believed to help lower cholesterol. When buying
limes choose those with smooth, glossy skin.
Store limes in the fridge for up to a week. You
can also extract their juice and freeze it.
our grower says...
“Our farm is located at Dimbula on the
western Atherton Tablelands in North
Queensland. The climate here is perfect
for growing juicy, zesty, versatile limes.”
great witH...
Lime and coconut is a legendary combination,
but this versatile favourite tastes sublime with
seafood and poultry too, especially chicken.
Always add to Asian-style soups and stir-fries,
or mix with honey and pour over fresh fruit.
Persimmons, custard apples, beetroot, rhubarb,
imperial mandarins, passionfruit, honeydew.
Recipes & food preparation Mandy Sinclair Styling Jane Collins photos David Hahn

Broccoli & prawn $3.90
per Serve
tempura
• SERVES 4 • pREpARATION 30 MINS • COOKING 10 MINS
1 cup Coles Brand Plain Flour
300g broccoli, cut lengthways
into smaller pieces
500g Coles Australian Banana Prawns, peeled,
deveined, tails intact
vegetable oil, for deep-frying
DIppING SAUCE
¼ cup mirin
¼ cup light soy sauce
2cm piece of ginger, finely shredded
1 To make the dipping sauce, mix together
all ingredients.
2 Place ½ cup of crushed ice in a jug and fill
with enough cold water to make 1½ cups.
Place flour in a bowl. Using chopsticks, stir
in enough iced water to form a batter, thick
enough to coat the back of a spoon. The batter
should still be lumpy not smooth.
3 Heat oil in a large saucepan, wok or deep fryer
over high heat until a drop of batter sizzles on
contact. Dip broccoli into batter, allowing excess
to drip off. Deep-fry in batches, for 1-2 mins,
until batter is crisp. Drain on paper towel.
Repeat with prawns. Serve with dipping sauce.
REMOVE CRUMBS
WHERE MARKED
IN SEASON
17

Broccoli quiche
• SERVES 6 • pREpARATION 30 MINS, PLUS CHILLING • COOKING 1 HR 10 minS
20g butter
2 leeks, white part only, washed and
thinly sliced
300ml cream
3 eggs
2 egg yolks
½ cup Coles Brand Grated Cheddar
250g broccoli, cut into florets
pOlENTA pASTRy
1¼ cups plain flour
¼ cup polenta
125g chilled butter, chopped
1 egg
1-2 tsp cold water
1 To make the pastry, process flour, polenta and
butter in a food processor until the mixture
resembles breadcrumbs. Add egg and water and
process until a dough forms. Shape into a disc
and wrap in plastic wrap. Refrigerate 20 mins.
18
$2.10
per Serve
2 Meanwhile, melt butter in a frying pan over
medium heat. Cook leek for 5-8 mins, stirring,
until softened but not brown. Set aside to cool.
3 Grease a 23cm loose based tart tin. Roll
EXTEND BACKGROUND pastry on a lightly floured surface DOWN until 3mm BY 650mm
thick. Ease into prepared tin. Trim edges and
prick the base with a fork. Chill for 10 mins.
4 Preheat oven to 200°C or 180°C fan. Line
pastry with baking paper and fill with rice
or pastry weights. Blind bake for 15 mins.
Remove paper and rice (or weights) and bake
for another 5 mins, until pastry is dry.
5 Whisk together cream, eggs and egg yolks.
Season. Spread leek over pastry shell. Scatter
over half of the cheddar and then the broccoli.
Carefully pour over the egg mixture and top
with remaining cheddar. Bake for 10 mins.
Reduce oven to 180°C or 160°C fan and bake
for another 30 mins or until set. Cool slightly
in pan before cutting into wedges to serve.
Another recipe idea…
Broccoli, chilli & bocconcini penne
Cook 400g penne in a large pan of boiling
salted water according to packet directions.
Drain, reserving ½ cup cooking liquid. Return
pasta to pan. Meanwhile, cook 100g chopped
pancetta in a frying pan on high for 1-2 mins,
until crisp. Add 150g broccoli florets and cook
for 2-3 mins, stirring, until just tender. Add
grated zest of 1 lemon, 1 chopped long red
chilli and 2 tbsp pine nuts. Cook for 1 min, until
fragrant. Add to hot pasta with 150g cherry
bocconcini and reserved cooking liquid and
toss on low heat, until just combined. Season
well. Serve immediately. Serves 4

Sour beef & noodle soup with lime
• SERVES 4 • pREpARATION 10 minS, PluS fReezinG • COOKING 5 MINS
500g Coles Porterhouse Steak
200g flat rice (pad thai) noodles
4 cups chicken stock
2 sticks lemongrass, white part only
pared rind of 1 lime, plus ¹/ ³ cup lime juice
2cm piece of ginger, peeled, thinly sliced
1 tbsp fish sauce
2 spring onions, thinly sliced
1 bunch coriander, leaves picked
1 cup mint leaves
2 long red chillies, sliced
1 Place steak on a tray and freeze for 2 hrs,
until semi-firm. Place noodles in a heatproof
bowl and cover with boiling water. Soak for
5 mins, until soft. Drain.
2 Bring stock and 2 cups of water to the boil in
a large saucepan. Crush lemongrass and cut
into 2cm pieces. Add to stock with lime rind and
$6.75
per Serve
juice, ginger and fish sauce. Simmer for 2 mins.
3 Thinly slice the chilled beef. Remove soup
from heat. Add noodles and beef to soup. Stir
to combine. The heat of the broth will cook
the thin beef slices. Serve in bowls topped with
spring onion, coriander, mint and chilli.
Another recipe idea…
lime yoghurt pots with raspberries
Mix together 200g Greek-style yoghurt, ¼ cup
icing sugar and finely grated zest of 2 limes. Set
aside. Heat ¾ cup of cream until just boiling.
Remove from heat. Sprinkle over 2 tsp gelatine
and stir until gelatine dissolves. Cool slightly.
Add to yoghurt mixture and mix to combine.
Divide between 4 x ¾-cup capacity ramekins or
serving glasses. Refrigerate for 3 hrs or until
firm. Serve topped with raspberries. Serves 4.
IN SEASON

$3.15
Lime stuffed chicken per Serve
• SERVES 6 • pREpARATION 15 MINS • COOKING 1 HR 45 minS
50g butter
2 shallots, chopped
1 cup cooked rice
¼ cup chopped parsley
¼ cup chopped coriander
¼ cup Coles Brand Dry Roasted
Cashews, chopped
grated zest of 2 limes
1 tsp Chinese five spice powder
1 tsp grated ginger
1 egg
1.8kg Coles RSCPA Approved Whole Chicken
1 tbsp olive oil
1 Melt butter in a frying pan over medium
heat. Cook shallots for 2 mins, until soft.
Transfer to a bowl. Add rice, parsley,
coriander, cashews, lime zest and juice,
spice powder, ginger and egg. Mix well.
Season, to taste.
2 Preheat oven to 200°C or 180°C
fan. Wash and pat dry chicken,
inside and out. Spoon
stuffing into cavity and tie bird’s legs together
to secure. Place in a roasting pan and drizzle
with olive oil. Season well.
3 Roast chicken for 30 mins. Reduce oven
to 180°C or 160°C fan and roast for
another 1 hr. Scatter around the lime
halves and roast for another 10 mins
or until juices run clear when a skewer
DARKEN BACKGROUND TO MATCH IMAGE
juice of 1 lime, plus 2 limes, C10513_INSEASON_C13AA361-CUinseasonDH-61.tif
halved
is inserted into the thickest part.
Cover loosely with foil and let chicken
rest for 5 mins before serving.

Lamb, pomegranate & pistachio pilaf
• SERVES 8 • pREpARATION 30 minS, PluS mARinATinG • COOKING 1 HR 10 minS
200g Coles Brand Greek Style yoghurt,
plus extra to serve
2 tbsp mild curry paste
2 garlic cloves, crushed
1kg diced lamb
1 pomegranate
2 tbsp vegetable oil
2 onions, halved, sliced
1 tsp ground cumin
1 bunch English spinach, stalks trimmed,
chopped, blanched
pIlAf
1 tbsp Coles Brand Olive Oil
1 onion, chopped
2 garlic cloves, crushed
1 cardamom pod, squashed
1 star anise
2 cups basmati rice
2 cups chicken stock, hot
¹/ ³ cup Coles Brand Roasted & Salted
Pistachios, chopped
$4.75
per Serve
1 Place 200g yoghurt, curry paste and garlic in
a large glass bowl. Mix to combine. Add lamb
cubes and stir to coat with yoghurt mixture.
Cover and refrigerate for 1 hr, to marinate.
2 Cut pomegranate in half and squeeze out
juice into a sieve over a large bowl (see page 23
for tips). Discard white pith from arils.
3 Heat oil in a large saucepan over medium
heat. Cook onion for 10 mins, until very soft and
caramelised. Add cumin and cook for 30 secs,
until fragrant. Using a slotted spoon, remove
onion from pan. Increase heat to high. Add
lamb mixture and cook, stirring, for 2-3 mins,
until browned. Add pomegranate juice and
enough water to cover lamb. Bring to the boil.
Reduce heat to low and simmer, covered, for
40 mins, until lamb is tender.
4 Meanwhile, make pilaf. Heat the olive oil in
a saucepan on medium heat. Cook onion for
5 mins, until softened. Add garlic, cardamom
and star anise. Cook for 30 secs, until fragrant.
Add rice and stir to coat. Add hot stock. Bring
IN SEASON
to boil. Reduce heat to low, cover and simmer
for 15 mins, until all the liquid has absorbed. Stir
through pistachios and pomegranate arils.
3 Preheat oven to 200°C or 180°C fan. Transfer
lamb mixture to an 8-cup capacity ovenproof
dish. Top with the caramelised onion, spinach
then the pilaf. Bake for 15 mins, until rice forms
a golden crust on top. Serve with extra yoghurt.
Another recipe idea…
pomegranate punch
Stir 1 cup of water and 1½ cups of caster sugar
in a saucepan on low heat until sugar dissolves.
Add juice and arils of 2 pomegranates and
simmer for 5 mins. Remove from heat and
allow flavours to infuse for 20 mins. Strain,
pressing down arils with the back of a spoon.
Refrigerate until cold. To serve, add 3 cups
mineral or soda water, 1 cup apple juice, the
arils of 1 pomegranate, a few fresh mint leaves
and some crushed ice.
21

IN SEASON
pomegranate & chocolate mud cake
• SERVES 10 • pREpARATION 30 MINS • COOKING 1 HR 10 minS
1 pomegranate
300g dark chocolate, chopped
200g butter, chopped
¼ cup cocoa (70%), sifted
1 cup Coles Brand Caster Sugar
3 eggs, lightly beaten
¾ cup Coles Brand Self Raising flour
TOppING
125g dark chocolate, chopped
¹/ ³ cup thickened cream
20g butter
Cook’s note This cake will sink slightly
as it cools due to its gooey texture.
$1.75
per Serve
1 Preheat oven to 170°C or 150°C fan. Grease
and line a 20cm cake pan.
2 Cut pomegranate in half and squeeze
out the juice into a sieve over a large bowl
(see page 23 for tips). Discard any white pith
from the arils.
3 Place the chocolate, butter and ¼ cup of
pomegranate juice in a heatproof bowl. Set
over a pan of gently simmering water for
2-3 mins, stirring occasionally, until melted
and smooth. Remove from heat. Add the
cocoa and stir until dissolved. Add sugar and
eggs and mix to combine. Sift over flour
and fold gently until just combined.
4 Pour into prepared pan. Bake for 55-60 mins,
until a skewer inserted comes out with crumbs
attached. Cool completely in pan.
5 To make topping, place chocolate in
a heatproof bowl. Heat cream until just
boiling. Pour over chocolate and set
DARKEN BACKGROUND TO MATCH IMAGE
C10513_INSEASON_C13AA361-CUinseasonDH-61.tif
aside for 5 mins. Stir until smooth.
Add butter and stir until
melted and combined.
Invert cake onto a plate.
Spread topping over
base and sides of cake.
Scatter pomegranate
arils over to serve.

STEP-BY-STEP
1Using a large, sharp kitchen knife, cut the
pomegranate in half on a chopping board.
step-by-step guide
How to prepare
pomegranate
This seductive fruit can seem intimidating
but once you know how to remove their
jewel-like arils and save the tangy juice,
you’ll want to try them with everything.
Once you’ve extracted all the arils, allow to Pick out and discard any remaining white
4 stand in the sieve to drain any more juice. 5 pith from the arils. Pour the juice into a jug.
Gently squeeze each half to release the
Break each half apart and pop remaining
2 juice and arils into a sieve over a bowl. 3 arils from the white pith with your fingers.
…or try this way
Here’s an easy alternate way to remove
the arils, keeping the juice inside. Trim
ends from the pomegranate and use
a small, sharp
knife to score it
lengthways on
four sides. Place
in a large bowl of
water. Use your
hands to break it
into quarters.
Gently pull the
pith away, letting
the arils sink
while the skin
and pith float to
the top. Discard
pith and drain
the arils.
23
words & Styling Jane Collins photos David Hahn

Viva
tapas!
Turn dinner into a Spanish-style party
with our family-friendly tapas spread. Olé!
(see recipes over page)
Broad beans with
mixed herbs
Crispy prawns
with aioli
potato
bravas

Crumbed
stuffed olives
Orange crema
catalana
enTeRTAininG
Smoky
chicken,
chorizo &
chickpeas
25

Time plan
DAY BEFORE
Prepare Orange crema catalana
4 HRS BEFORE SERVING
Crumb stuffed olives and refrigerate
Prepare Broad beans with mixed herbs
– cover and refrigerate
1 HR BEFORE SERVING
Cook tomato sauce and par-cook
potatoes for Potato bravas
30 MINS BEFORE SERVING
Marinate chicken – cover and refrigerate
JUST BEFORE SERVING
Deep-fry Crumbed stuffed olives
Prepare and cook Crispy prawns
Cook potatoes and reheat tomato sauce
Cook Smoky chicken, chorizo & chickpeas
Caramelise tops of Orange crema catalana
potato bravas
$1.25
per Serve
• SERVES 6 • pREpARATION 10 MINS • COOKING 20 MINS
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g can chopped tomatoes
few drops of McIlhenny Tabasco Sauce
1.2kg desiree potatoes, peeled, chopped
20g butter
1 tbsp chopped parsley
1 Heat 1 tbsp of oil in a frying pan over medium
heat. Cook onion for 5 mins, until soft. Add
garlic and cook for 30 secs, until fragrant. Add
tomato, 1 cup of water and Tabasco. Bring to the
boil. Reduce heat to low and simmer, covered,
for 10 mins, until thickened. Season, to taste.
2 Meanwhile, steam or microwave potato for
4-5 mins, until par-cooked. Heat remaining oil
and butter in a separate large frying pan over
medium heat. Cook potato for 5 mins, stirring,
until golden and crisp all over.
3 Transfer tomato sauce to a serving dish. Top
with potato and parsley.
Cook’s note If desiree potatoes are
not available, any red-skinned potato
variety can be used.
$3.20
per Serve
Smoky chicken,
chorizo & chickpeas
• SERVES 6 • pREpARATION 10 minS + 30 minS mARinATinG
• COOKING 15 MINS
600g Coles RSPCA Approved Chicken Thigh
Fillets, chopped
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp ground cumin
250g Coles Chorizo (from the deli), sliced
400g can Coles Brand Organic Chickpeas,
rinsed, drained
1 tbsp Coles Brand Balsamic Vinegar
1 tomato, chopped
1 long red chilli, sliced
¼ cup chopped parsley
1 Place chicken, 1 tbsp of oil, garlic, paprika and
cumin in a bowl. Toss to coat. Cover with plastic
wrap and refrigerate for 30 mins, to marinate.
2 Heat remaining oil in a large frying pan over
high heat. Cook chicken for 2-3 mins each side,
until golden. Remove from pan.
3 Cook chorizo and chickpeas in same pan,
stirring, for 2-3 mins, until golden. Return chicken
to pan with any pan juices. Drizzle over balsamic
and simmer, covered, for 5 mins, until chicken is
heated. Stir through tomato, chilli and parsley.

Recipes & food preparation Mandy Sinclair Styling Jane Collins photos David Hahn
Crispy prawns
with aioli
$3.35
per Serve
• SERVES 6 • pREpARATION 10 MINS • COOKING 10 MINS
750g Coles Australian Banana Prawns,
peeled, deveined, tails on
1 cup rice flour
1 tsp dried chilli flakes, plus extra, to serve
finely grated zest of 1 lemon
vegetable oil, for deep-frying
½ cup Coles Simply Less Whole Egg Aioli, to serve
1 Pat prawns dry with paper towel. Place rice
flour, chilli flakes and lemon zest in a bowl.
Add prawns and toss to coat.
2 Heat oil in a large saucepan or deep-fryer
over medium-high heat until a cube of bread
sizzles on contact. Cook prawns, in batches, for
3-4 mins, until golden and crisp. Drain on paper
towel. Place aioli in a small bowl and top with
extra chilli flakes. Season prawns with salt and
serve with aioli.
Crumbed stuffed
olives
• SERVES 6 • pREpARATION 10 MINS + 30 MINS CHILLING
• COOKING 5 MINS
24 large feta-stuffed green olives
¼ cup Coles Brand Plain Flour
1 egg, lightly beaten
1 cup panko breadcrumbs
vegetable oil, for deep-frying
$1.50
per Serve
Broad beans with
mixed herbs
• SERVES 6 • pREpARATION 10 MINS + 5 MINS SOAKING
500g frozen broad beans
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 shallot (eschalot), chopped
1 tbsp chopped chives
1 tbsp chopped parsley
1 tbsp chopped mint
50g Coles Brand Goat’s Cheese, crumbled
1 Place broad beans in a large heatproof bowl.
Pour over boiling water to cover. Set aside for
5 mins, to soak. Peel and discard skins.
2 Mix together oil, vinegar and shallot in
a bowl. Add peeled broad beans and toss
to coat. Transfer to a serving plate. Scatter
over herbs and goat’s cheese.
$2.25
per Serve
1 Drain olives and pat dry with paper towel.
Dust each olive in flour, shaking off excess.
Lightly coat in egg and breadcrumbs. Place
on a tray and refrigerate for at least 30 mins.
2 Heat oil in a large saucepan or deep-fryer
over medium-high heat until a cube of bread
sizzles on contact. Deep-fry olives for 1-2 mins,
until golden and crisp. Drain on paper towel.
Orange crema
catalana
• SERVES 6 • pREpARATION 10 minS + 6 HRS CHillinG
• COOKING 5 MINS
enTeRTAininG
$0.85
per Serve
450ml cream
pared rind of 1 orange
2 tbsp Coles Brand Cornflour
4 egg yolks
½ cup caster sugar, plus ¹⁄3 cup extra,
for topping
1 Heat cream and orange rind over low heat
until just at boiling point. Remove from
heat and set aside for 5 mins, to allow the
flavours to infuse.
2 Combine cornflour with 1 tbsp of water,
until paste-like. Whisk together egg yolks and
½ cup caster sugar until combined. Add
cornflour paste, whisking constantly, until pale.
3 Add egg mixture to cream and stir to
combine. Heat over low heat, stirring
constantly, for 2-3 mins, until custard
thickens. Strain custard into a jug, discarding
solids. Fill 6 x ½ cup-capacity ramekins.
Refrigerate for 6 hrs or overnight, until firm.
4 When ready to serve, sprinkle 1 tbsp of
extra sugar over each ramekin. Use a
blowtorch to caramelise, or place under
a grill for 1-2 mins. Serve.
Cook’s note For a refreshing drink, mix
together 1 cup of orange juice, 3 cups
sparkling mineral water, thinly sliced orange
and chopped mint leaves. Serve with tapas.
27

Introducing...
2 for
$ 5
OR
$ 3ea
From mugs to muffin trays, gadgets to glassware;
introducing our new range of cook&dine, exclusive to Coles.
Now available in your local Coles Supermarket.

We love you
DARKEN BACKGROUND
MUM!
pamper mum on Mother’s Day with
these child-friendly recipes that are easy
to make and taste great, too.
KIDS CAN
ABOVE HORIZON LINE
(MARKED) SLIGHTLY
mAke this All
by themselves!
BReAKfAST
Berry muesli
parfaits
(see recipe
over page)
29

Corn fritters
• SERVES 4 (MAKES 12) • pREpARATION 15 MINS • COOKING 5 minS PeR BATCH
1 cup self-raising flour
2 eggs
¹/ ³ cup milk
2 x 420g cans corn kernels, drained
2 tbsp chopped chives
100g fetta, crumbled
30g piece of cold butter
1 small avocado, cut into wedges
30g baby rocket
2 tbsp Coles Sweet Chilli
Sauce, to serve
1 Place flour into a large mixing
bowl and make a well in the
centre. Use a fork to whisk eggs
and milk in a jug and pour
30
$3.05
per Serve
gradually into the flour, stirring
gently to combine. Fold in corn,
chives and fetta. Don’t over-mix
or the fritters will be tough.
2 Wrap butter in a piece of paper
towel. Heat a large frying pan over
EXTEND BACKGROUND UP
BY 30mm
medium heat and wipe with the
butter to grease. Drop ¼ cupfuls
of mixture into the pan (you’ll have
to cook in batches). Cook for about
2-3 mins, until golden brown
underneath, then turn and cook
the other side. Repeat with the
butter and fritter mixture.
3 Serve fritters with avocado,
rocket and sweet chilli sauce.
KIDS CAN helP mAke
the fritter mixture
• Always supervise children in the kitchen. do not let them
use sharp knives or handle hot food or cooking equipment.
Berry muesli $1.50
per Serve
parfaits
• SERVES 4 • pREpARATION 10 MINS
1½ cups Coles Brand Original Toasted Muesli
1½ cups vanilla yoghurt
1½ cups frozen mixed berries, thawed
1 tbsp Coles Brand Honey
1 Divide half the muesli between four
1 cup-capacity glasses. Spoon half the
yoghurt over muesli, then half the berries.
2 Repeat the layers. Drizzle each one with
honey and serve.
pikelets with
easy apple compote
• SERVES 4 • pREpARATION 15 MINS • COOKING 15 MINS
1 cup self-raising flour
1 tbsp caster sugar
¾ cup milk
1 egg, lightly beaten
20g butter, to grease
Easy apple compote
3 small red apples
40g butter
2 tbsp caster sugar
¼ tsp Coles Brand Cinnamon
½ cup smooth ricotta
KIDS CAN Cut out
the Pikelets And
sPreAd the riCottA
$1.45
per Serve
1 Place flour and sugar in a mixing bowl. Stir in
combined milk and egg until smooth. Heat a large
frying pan over medium heat. Lightly grease with
butter. Working in batches of 3 or 4, drop 2 tbsp
portions of batter into the pan and cook for about
1 min each side, until golden (you should get
about 10 pikelets). Cool on a wire rack.
2 To make the apple compote, cut apples into
quarters and remove cores. Cut each quarter into
3 slices. Melt butter in a frying pan and add sugar
and cinnamon. Stir to dissolve. Add apples slices
and ¼ cup water. Cook over medium heat, stirring
occasionally, for 5 mins, or until apples are tender.
3 Use a flower-shaped cookie cutter to make the
pikelets into cute shapes. Spread ricotta onto
the pikelets and serve with the apple compote.

Recipes & food preparation Tracy Rutherford Styling Jane Collins photos David Hahn
easy croque madame
• SERVES 4 • pREpARATION 15 MINS • COOKING 10 MINS
8 slices Coles Bakery White Vienna Loaf
60g soft butter, to spread, plus 20g extra
for the eggs
1 tbsp Dijon mustard
200g Coles Double Smoked Sliced Ham,
from the deli
200g Coles Brand Australian Tasty Cheddar,
thinly sliced
4 eggs
2 tsp finely chopped parsley
1 Spread bread evenly with butter, to
the edges. Make four stacks of bread,
with the buttered sides together.
2 Spread mustard onto the top slice
and layer with ham and cheddar.
Preheat a large frying pan over
medium-low heat. Lift the top slice
of two of the sandwiches into the pan,
buttered-side down (and filling on top).
Place the other slice on, buttered-side up.
3 Cook for a few mins, until golden brown
underneath. Carefully turn over and cook
other side. Make sure it isn’t too hot, so the
cheddar melts by the time the bread is a nice
golden brown. Set aside and keep warm.
Repeat to make 2 more sandwiches.
4 Increase heat to medium-high and melt
the extra butter in frying pan. Break eggs
into pan and cook for about 3 mins, until
the white has set but the yolk is still runny,
or to your liking. Top the sandwiches with
a fried egg, and sprinkle with parsley.
$3.05
per Serve
KIDS CAN
sPreAd the butter
And Put the fillings on
EXTEND BACKGROUND
OUT BY 47mm
KIDS CAN Put the
sPinACh, CreAm
And PArmesAn
into the rAmekins
Creamy spinach &
Cook’s note Heart-shaped egg
rings are available from
kitchenware shops, or look
online. Alternatively, use metal
heart-shaped cookie cutters,
very well greased.
egg pots with Turkish fingers
• SERVES 4 • pREpARATION 10 MINS • COOKING 15 MINS
80g baby spinach leaves
²/ ³ cup cream
2 tbsp finely grated parmesan
4 eggs
¼ Coles Bakery Turkish Bread
split horizontally and cut into fingers
BReAKfAST
$2.00
per Serve
1 Preheat oven to 180ºC or 160ºC fan. Tear spinach
leaves into smaller pieces and place into four
1 cup-capacity ramekins. Don’t worry if they look
too full, as the spinach will shrink when it’s cooked.
2 Pour 2 tbsp of cream into each ramekin. Sprinkle
with parmesan. Make a “nest” in the centre of each
and carefully break an egg into it, trying not to
break the yolk.
3 Place ramekins onto an oven tray. Bake for
12 mins, or until the white has set. Meanwhile,
toast bread, then cut it into fingers. Serve egg
pots with the Turkish fingers for dipping.
To find your nearest in-store bakery
go to www.coles.com.au
31

for under
meals tHey’ll love!
by Curtis Stone
A hit with kids and adults alike,
these meals are amazing value
– each feeds four for under $10!

Fettuccine with
mushroom Bolognese
4
SERVES pREp COOK
15 20
MINS MINS
“Roll the knife down through
the carrots, don’t hack with it!”
Curtis shares slicing tips with
Elise, a Melbourne mum.
TOTAl RECIpE COST: $9.83
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 10/4/13 - 7/5/13
3 tbsp olive oil
1 small brown onion, finely chopped
3 cloves garlic, finely chopped
1 medium carrot, finely chopped
250g Cup mushrooms, sliced
500g packet Coles Regular Beef mince 3 Star
2 tbsp Coles Brand Balsamic Vinegar
400g can Coles Brand Italian Diced Tomatoes
350g Coles Brand Fettuccine
3 tbsp extra virgin olive oil
1 loosely packed cup fresh basil leaves, torn
¼ cup Coles Brand Australian Parmesan
Cheese Shredded
1 Heat the olive oil in a large frying pan until
hot. Cook onion and garlic for 2 mins, then
add the carrot and cook for 1 min, or until
just softened. Add mushrooms and cook
for 2 mins. Season with salt and pepper.
2 Add the beef and stir over high heat for
3 mins, or until lightly browned and no
lumps of meat remain.
3 Stir in the balsamic vinegar, allow to bubble
for 1 min. Add the tomatoes.
34
match
wolf Blass yellow label
Chardonnay
for under
4 Meanwhile, cook the fettuccine according to
packet directions. Remove 1 cup of the pasta
water carefully and add it to the sauce. Cook
the sauce for a further 10-12 mins, until
slightly thickened. Turn off the heat and add
the extra virgin olive oil. Drain the fettuccine.
5 Add the fettuccine to the sauce in the pan and
mix well. Scatter over the basil. Divide between
four bowls and serve with the parmesan cheese.
Offering a level of detail rarely
seen at this price, this is not only
brilliant value, it’s one of the
best examples of its kind.
Available at Liquorland.
hAVE yOU TRIED?
Coles Bakery Stone
Baked Ciabatta – an
Italian-style bread
enriched with olive oil
that’s perfect for
mopping up rich
pasta sauces.
Want to see more?
To see Curtis cook these great dishes,
download the latest Coles Mag for
iPad® or the NEW feed your family
App®, or simply head to coles.com.au

36
for under
Want to see more?
To see Curtis cook these great dishes,
download the latest Coles Mag for
iPad® or the NEW feed your family
App®, or simply head to coles.com.au

Beef & pork rissoles
WiTH GRilleD PoTATo, APPle & SPinACH SAlAD
4
SERVES pREp COOK
15 20
MINS MINS
TOTAl RECIpE COST: $9.90
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 10/4/13 - 7/5/13
3 medium red washed potatoes
2 tbsp Coles Brand White Wine Vinegar
1 tbsp chopped fresh thyme
2 tsp Coles Brand Wholegrain Mustard
¹/ ³ cup olive oil, plus 2 tbsp extra
½ small red onion, thinly sliced
50g Coles Brand Baby Spinach
1 Jazz apple, cored, cut into ½cm-thick slices
RISSOlES
500g packet Coles Brand Pork & Beef
Bolognaise Mince
½ small red onion, finely chopped
1 clove garlic, finely chopped
1 tbsp chopped fresh thyme
1 tsp Coles Brand Worcestershire Sauce
½ tsp Coles Brand Ground Paprika
1 large free range egg
olive oil, for brushing
1 Place the potatoes in a medium saucepan and
cover with cold water. Add a little salt. Bring
to the boil and cook for 7 mins, or until the
potatoes begin to soften but are still firm in
the centre (be careful not to overcook them
as they will be grilled later). Drain the
potatoes and return them to the pan to dry
and cool. Once cool enough to handle, cut
the potatoes into about ½cm-thick slices.
hAVE
yOU TRIED?
Coles Bakery Rustic
Rolls – with a soft
centre and a crunchy
crust, they’re great
with burgers,
salads and soups.
2 Meanwhile, in a large bowl, whisk the
vinegar, thyme and mustard to blend.
Slowly add ¹/ ³ cup of the oil whilst whisking
to incorporate. Stir in the onion. Season
with salt and pepper.
3 To make the rissoles, combine the pork and beef
mince, onion, garlic, thyme, Worcestershire
sauce, paprika, and egg. Season, with salt and
pepper. Mix well and form into 8 balls.
4 Preheat the barbecue or an indoor grill pan
over medium-high heat. Brush the rissoles
with oil and cook for 3 mins each side, or until
cooked through and grill marks form. Transfer
to a plate and rest for 3 mins.
5 Meanwhile, brush the potatoes with the
remaining 2 tbsp oil and season with salt
and pepper. Grill the potatoes for 3 mins
each side, or until grill marks form. Transfer
hot potatoes to the bowl of vinaigrette and
toss to coat.
6 Add the spinach and apple to the warm
potatoes and vinaigrette and gently toss
to coat. Divide the salad and rissoles
among 4 plates. Drizzle with any remaining
dressing and serve.
jacobs Creek Reserve
Cabernet Sauvignon
match
Smells of cassis, leather, bitter
chocolate, sweet spice, and mint.
Loads of dark fruit and a brilliant
structure. Available at Liquorland.
37

for under
Prosciutto & cheese pizza
WiTH RoASTeD PumPKin & RoCKeT SAlAD
4 15
SERVES pREp pROVING COOK
45-60 20
MINS MINS MINS
TOTAl RECIpE COST: $9.41
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 10/4/13 - 7/5/13
DOUGh
²/ ³ cup lukewarm water
1 tsp CSR Caster Sugar
1 tsp (about ½ sachet) Tandaco Active
Dry Yeast
1½ cups Coles Brand Plain Flour, plus extra
for dusting
¾ tsp salt
1 tbsp extra virgin olive oil
SAlAD
370g Kent pumpkin, seeds removed,
sliced into 3cm wedges, cut in half
olive oil, for drizzling
80g Coles Brand Baby Rocket
¼ cup Coles Brand Australian Parmesan
Cheese Shredded
DRESSING
1 tsp Coles Brand Dried Thyme
2 tsp Coles Brand Dijon Mustard
2 tbsp Coles Brand Red Wine Vinegar
3 tbsp extra virgin olive oil
pIzzA
½ x 400g can Coles Brand Italian Diced
Tomatoes
3 cloves garlic, crushed
2 tbsp extra virgin olive oil, plus extra for
drizzling
½ cup Coles Brand Australian Parmesan
Cheese Shredded
½ cup Coles Brand Australian Mozzarella
Cheese Shredded
6 thin slices Primo Prosciutto, from the deli
20g Coles Brand Baby Rocket
1 To make the dough, mix the water, sugar,
and yeast in a liquid measuring cup. Set
aside for 5 mins, or until a foam forms on
the top of the mixture.
2 In a food processor, blend the flour and
salt together. Pour in the yeast mixture
and oil, and blend briefly until a dough
forms, about 10 secs. Transfer the dough
to a lightly floured work surface and knead
for 2 mins, or until it becomes smooth and
elastic. The dough will be tacky but will
38
release cleanly from your
hands.
3 Place the dough on a floured
baking tray and dust the top
with flour. Cover with plastic
wrap and set aside in a warm
place for 45 mins to 1 hr, or
until doubled in size.
4 Meanwhile for the salad,
preheat the oven to 280°C or
260°C fan, or as high as
possible. Line a large oven
tray with baking paper.
Drizzle with a little oil.
Arrange the pumpkin wedges
in a single layer on the tray,
drizzle over some more oil
and rub over the pumpkin.
Season with salt and pepper.
Roast for 10-12 mins, or until
golden and quite soft, but holding its shape.
Allow to cool. Position oven rack in the lower
part of the oven.
5 For the dressing, combine the thyme, mustard
and vinegar together in a small bowl. Whisk
in the oil until well combined. Season with
salt and pepper.
6 For the pizza, place the tomatoes in clean
food processor and blend briefly with the
garlic and oil. Season with salt and pepper.
7 Lightly brush a heavy large baking tray with
oil. Stretch the dough out onto the prepared
baking tray to about a 37 x 29cm rectangle.
hAVE yOU TRIED?
Coles Bakery Rustic Baguette
– a crusty European-style
bread that’s
ideal for
making
garlic
bread.
8 Spread the tomato sauce evenly over the
dough. Sprinkle over the cheeses. Season
with salt and pepper. Bake the pizza for about
10 mins, or until the crust is crisp and golden
brown. Arrange the prosciutto over the pizza,
and then scatter over the 20g rocket.
9 To finish the salad, combine the rocket and
pumpkin in a bowl. Add dressing to coat, and
finish with parmesan cheese. Serve with pizza.
Devil’s lair fifth leg
white Blend
match
Fresh as a daisy, this crisp,
dry blend of semillon and
sauvignon blanc is loaded
with smells of passionfruit,
blackcurrant and green leafy
herbs. Available at Liquorland.

Want to see more?
To see Curtis cook these great dishes,
download the latest Coles Mag for
iPad® or the NEW feed your family
App®, or simply head to coles.com.au
39

40
Want to see more?
To see Curtis cook these great dishes,
download the latest Coles Mag for
iPad® or the NEW feed your family
App®, or simply head to coles.com.au

Please note that wine and bread matches are not included in the “under $10” cost totals
Chicken & chorizo
paella
4
SERVES pREp COOK
15 45
MINS MINS
TOTAl RECIpE COST: $9.97
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 10/4/13 - 7/5/13
4 cups water
3 tsp salt
small pinch Masterfoods Saffron
Threads
1 tbsp olive oil
1 Coles RSPCA Approved Chicken
Paella Pack
½ medium brown onion, finely chopped
3 cloves garlic, finely chopped
1 small red capsicum, thinly sliced
½ chorizo, from the deli, cut into thin strips
2 cups Sunrice medium Grain Rice
½ tsp Coles Brand Smoked Paprika
1 medium field tomato, seeded and cut into
small dice
1 spring onion, thinly sliced
½ lemon, cut into wedges, for garnish
1 Preheat oven to 200˚C or 180˚C fan.
2 In large saucepan, heat water and salt to
a simmer, turn off heat and add saffron.
3 Place large ovenproof frying pan or paella
pan over high heat and add oil. Season chicken
with salt and pepper. Once oil is hot, add
chicken and brown on all sides, for about
hAVE
yOU TRIED?
Stone Baked Turkish
Rolls – full of flavour
inside and out,
they’re ideal with
Mediterranean
dishes and dips.
for under
5 mins. Remove chicken from pan, reduce heat
to medium high and return pan to the heat.
4 Cook onion, garlic and capsicum for 2 mins, or
until softened. Add chorizo and cook for 1-2 mins.
5 Stir in rice, then paprika, and cook for 2 mins,
or until pan is dry and rice is coated with oil.
6 Add warmed saffron water to the pan and stir
to evenly combine. Add the chicken back to
the pan, arranging in a single layer, evenly
spaced and bring to a simmer over high heat.
7 Once pan comes to a full simmer, remove
from heat, sprinkle with tomato and season
with salt and pepper. Place in oven and cook,
uncovered, for 25-30 mins, or until the rice is
tender and chicken is cooked through. A sign
of a good paella is crisp rice around the sides
of the pan.
8 Stand for a few mins before serving. Garnish
with spring onion and lemon wedges.
match
900 Grapes Sauvignon Blanc
This wine explodes with smells
of blackcurrant, citrus and leafy
herbs. The palate is also impressive
with loads of tropical and citrus
fruits. Available at Liquorland.
wine Chat
with Matt
Australia’s most loved
wine guy, Matt Skinner,
talks about all that’s good
about Australian wine
Great wines are always expensive, right?
Not necessarily! Matt Skinner explains why.
I never tire of telling people that there has
never been a better time to buy wine in this
country, simply because it’s true. And the great
news is that you don’t have to spend a lot of
money to enjoy a good bottle of Australian
wine. There are plenty of brilliant examples,
both red and white, for well under $20.
We really have never had so much choice. It’s no
secret that the last decade was financially tough on
the local wine industry. This resulted in a surplus
of grapes and, as a consequence, a surplus of wine.
While this surplus brought with it some quality
inconsistencies, big producers – the likes of which
include Penfolds, Yalumba, Jacobs Creek and Peter
Lehmann – focussed hard on their entry level
offerings. All of these wineries have fantastic track
records for doing amazing things at the top end
of the market and now the same methodology
has filtered down to their cheaper entry level
wines. This is great news for all of us.
When it comes to maximising wine enjoyment,
think about matching what you’re drinking with
what you’re eating – regardless of whether the
wine’s top-shelf or not. Irrespective of price, I’m a
huge believer that a well chosen wine can make
an ordinary dish taste better, and vice versa. Try
Thai takeaway with riesling, Friday night fish
and chips with sauvignon blanc, or my favourite –
spaghetti and meatballs with shiraz. Keep it simple,
there’s no need to open expensive bottles. Unless,
of course, you want to! Never forget, there’s no need
to baulk at wines with lower price tags – there
are plenty of gems on the lower shelves.
Finally, don’t forget that April is Wine Australia’s
“Aussie Wine Month”. This is a national celebration
involving wine-growing regions around the country.
Rather than just ‘keeping it local’ it’s also bringing
wine and knowledge from and about these regions
to the major cities. It’s exciting because there’s
so much to celebrate about Australian wine.
41

Freshly
BAKeD TAsTe
IN A FeW MINUTes

Core
values
Autumn is the perfect time to make the
most of deliciously sweet new-season apples
picked fresh from Australian orchards.
To mARKeT
Apple oat biscuits
(see recipe over page)

44
roast pork with caramelised apples & onion
• SERVES 8 • pREpARATION 15 MINS • COOKING 1HR 45 minS
2 tbsp olive oil
1 tbsp sea salt flakes
2.5kg Coles easy Carve Pork leg Roast
2 onions, thickly sliced
4 jazz apples, thickly sliced
¼ cup maple syrup
1 tsp thyme sprigs
roast potatoes, to serve
(see Cook’s note)
1 Preheat oven to 230°C or
210°C fan. Rub oil and salt over
pork, pressing into scored rind.
Place in a roasting tin and cook
for 45 mins. Reduce oven to 180°C
or 160°C fan. Cook for 30 mins.
$5.50
per Serve
2 Place thick onion slices around the pork and
top with the apple slices. Drizzle the maple
syrup over the apple slices and return to the
oven for another 30 mins, or until pork is
cooked through. Remove from oven.
3 Scatter thyme sprigs over the apple. Rest
pork for 10 mins, before slicing. Serve with
caramelised apple and onion and roast
potatoes. Drizzle over pan juices.
Cook’s note Peel and cut 1.5kg red washed
potatoes into wedges. Steam or microwave
for 5 mins, until par-cooked. Place in
roasting pan with 1 tbsp olive oil. Season
and toss to coat. Cook at 180°C or 160°C fan
for 45 mins, until crisp and golden.

An apple a day
George Newton was 18 when he bought his
first farm in Manjimup, WA, in 1929. George’s
enterprising spirit lives on in the business now
run by his son-in-law Harvey Giblett. Newton
Orchards was one of the first to grow Pink Lady
apples and now works with local farms to
supply fruit to Coles stores across Australia.
Innovations include micro-irrigation
improvements linking ground probes and
fertigation systems to reduce water and
nutrient wastage. “We want to have the least
possible impact on the environment, while
producing the best-tasting, crunchiest apples,”
says George’s granddaughter Nicole Giblett.
Apple oat
biscuits
$0.25
per Serve
• MAKES 20 • pREpARATION 15 MINS
• COOKING 35 MINS
She’ll be apples:
Farm life is lots of
fun for Sacha
(top) and Jasper,
grandchildren
of Newton
Orchards owner
Harvey Giblett.
125g butter, at room temperature
¾ cup brown sugar
1 egg
1 cup plain flour, sifted
1 cup rolled oats
¼ tsp baking powder
3 jazz apples, 1 peeled and chopped, 2 thinly
sliced, skin on
1 Preheat oven to 180°C or 160°C fan. Line
2 large baking trays with baking paper.
2 Using an electric mixer, beat the butter
and sugar until pale and creamy. Add egg
and beat well. Fold through flour, oats,
baking powder and chopped apple. Roll
tablespoonfuls of mixture into balls. Place
on the prepared baking trays. Place an apple
slice on top of each biscuit, pressing down
lightly. Bake for 30-35 mins, until golden.
Cool on wire racks.
$0.65
Apple, pecan & sultana scroll per Serve
• MAKES 12 • pREpARATION 30 minS, PluS 1 HR PRoVinG • COOKING 45 MINS
1 (7g) sachet dry yeast
1½ tbsp caster sugar
¾ cup milk, warmed
70g butter
2 jazz apples, peeled, chopped
¾ cup Coles Brand Australian Pecans
¼ cup Coles Brand Sultanas
¼ cup brown sugar
2¼ cups plain flour
1 egg yolk
1 tsp milk, for brushing
1 tbsp demerara sugar
1 Place yeast, 2 tsp of caster sugar and milk
in a bowl and mix to combine. Set aside in
a warm place for 5-10 mins, until bubbles
appear on the surface.
2 Meanwhile, chop 30g of the butter and melt
the remainder. Place the apples, pecans,
To mARKeT
sultanas, brown sugar and chopped butter in
a food processor. Pulse until roughly chopped.
3 Place flour, melted butter, egg yolk and
remaining caster sugar in a large bowl.
Add the yeast mixture and mix to form
a dough. Turn onto a lightly floured surface
and knead until the dough is smooth.
4 Grease a 23cm round cake tin. Roll the dough
out to a 35cm x 25cm rectangle. Spread over
the apple mixture and, starting from long
end, roll up the dough to enclose the filling.
Cut this into 2cm pieces. Arrange pieces in the
prepared tin, cut side up, so they fit snugly
together. Cover with a cloth and set aside
in a warm place for 1 hr, until they have
doubled in size.
5 Preheat oven to 180°C or 160°C fan. Brush
lightly with milk and sprinkle over demerara
sugar. Bake for 45 mins, until golden.
45

$1.50
Apple pie per Serve
• SERVES 8 • pREpARATION 30 MINS, PLUS CHILLING • COOKING 1 HR
¾ cup brown sugar
½ cup plain flour
1½ tsp cinnamon
8 jazz apples, thinly sliced
ice-cream, to serve
SwEET ShORTCRUST pASTRy
1½ cups plain flour
¼ cup Coles Brand Soft Icing Sugar Mixture
125g butter, chopped
1-2 tbsp cold water
1 To make the pastry, process flour, icing sugar
and butter in a food processor until mixture
resembles breadcrumbs. With motor running,
add enough of the cold water to form a soft
dough. Turn onto a lightly floured surface.
46
Bring dough together to form a disc. Wrap
in plastic wrap and refrigerate for 20 mins.
2 Grease a 20cm pie tin. Roll dough on a lightly
floured surface until 5mm thick. Ease into
prepared tin. Trim edges and crimp to decorate.
Prick base with a fork. Chill for 10 mins.
3 Preheat oven to 180°C or 160°C fan. Line pastry
shell with baking paper. Fill with rice or pastry
weights. Blind bake 15 mins. Remove weights and
paper and cook 5 mins more, until pastry is dry.
4 Meanwhile, place brown sugar, flour and
cinnamon in a large bowl. Add apple slices
and toss to coat.
5 Arrange apples in shell, layering to the top.
Cook for 40 mins or until apples are tender
and golden. Serve in wedges with ice-cream.

Recipes & food preparation Mandy Sinclair Styling Jane Collins photos David Hahn
Cook’s note If celeriac
is not available, finely
shredded white cabbage
can be used instead.
Waldorf salad
• SERVES 4 • pREpARATION 10 MINS
$1.90
per Serve
1 baby cos lettuce, leaves separated
2 jazz apples, cored, cut into thin wedges
2 celery stalks, thinly sliced lengthways
¼ cup walnuts, roughly chopped
2 tbsp snipped chives
DRESSING
½ cup Coles Simply Less Light Sour Cream
2 tsp white wine vinegar
2 tsp Coles Brand Wholegrain Mustard
1 For dressing, combine all ingredients.
2 Arrange cos leaves on a large serving
plate. Top with apple, celery, walnuts
and chives. Drizzle over half of the
dressing. Serve with remaining dressing.
Cook’s note If you like, drain and flake
a 400g can of tuna. Add to the salad
with apple wedges and toss to combine.
Grilled salmon
with apple slaw
To mARKeT
$6.80
per Serve
• SERVES 4 • pREpARATION 20 MINS • COOKING 5 MINS
2 tbsp olive oil
550g packet Coles Atlantic Salmon (4 pack)
ApplE SlAw
2 jazz apples, cored, julienned
1 small celeriac, peeled, cut into thin batons
1 cup flat-leaf parsley leaves, plus extra to serve
¼ cup whole egg mayonnaise
1 tsp Dijon mustard
1 To make the apple slaw, place apple, celeriac
and parsley in a large bowl. Mix together
mayonnaise and mustard. Season. Add to the
apple mixture and toss to combine.
2 Heat oil in a frying pan over high heat.
Season salmon and cook, skin-side down, for
4 mins, until skin is crisp. Turn and cook for
2 mins, until golden. Serve with apple slaw.
All that jazz: The super-crisp
and tangy jazz is one of the
newest apple varieties grown
by Newton Orchards.

shortcuts
sneaky
rustic bacon & egg pie
• SERVES 4 • pREpARATION 5 MINS • COOKING 15-20 MINS
2 sheets Coles Brand Shortcrust Pastry, thawed
200g Primo Middle Bacon, from the deli
1 cup Coles Simply Less Light Sour Cream
1 cup grated tasty cheese
275g Coles Brand Amoroso Tomatoes, halved
6 Coles Brand free Range eggs
100g rocket leaves, to serve
1 Preheat oven to 200°C or 180°C fan and
place 2 trays in oven to heat up. Cook bacon
48
$3.95
per Serve
on a heatproof plate in the microwave for
2-3 mins, or until it starts to curl up.
2 Using oven mitts, remove trays from oven,
spray with cooking oil and, working quickly,
place pastry on tray, folding over edges to form
a lip. For each pie, top with half the bacon, half
the sour cream, half the cheese and half the
tomatoes. Make a space to crack 3 eggs into,
bake for 15-20 mins, or until eggs are set and
cheese is golden. Serve topped with rocket.
Like a fuss-free approach? Then make
the most of ready-made helpers.
MUST hAVES Primo Middle Bacon (from
the deli), Coles Brand Amoroso Tomatoes
and Coles Brand free Range eggs.

Recipes & styling Jane Collins food preparation Wendy Brodhurst photos David Hahn
Cook’s note
Sweet soy sauce
is also called
kecap manis.
Turkey san choy bow
• SERVES 4 • pREpARATION 10 MINS • COOKING 15 MINS
100g vermicelli noodles
2 tbsp vegetable oil
2 spring onions, sliced
500g turkey mince
¼ cup ABC Sweet Soy Sauce, plus extra to serve
225g can water chestnuts, chopped
1 medium carrot, grated
8 iceberg lettuce leaves
¼ cup coriander leaves
½ red long chilli, chopped
¼ cup crushed peanuts
$3.40
per Serve
1 Soak noodles in boiling water for 5 mins,
until soft, then drain. Cut into 5cm lengths.
2 Heat oil in a frying pan over high heat.
Add spring onions and mince and cook for
5-10 mins, until browned, breaking up any
lumps with the back of a wooden spoon.
Add sweet soy sauce, water chestnuts,
carrot and noodles and stir to combine.
3 Spoon mince mixture into lettuce cups
and top with coriander, chilli and nuts, then
drizzle with a little extra sweet soy sauce.
MUST hAVES ABC Sweet
Soy Sauce, iceberg lettuce
and turkey mince.
QUICK & EASY
49

Chicken cannelloni
• SERVES 6 • pREpARATION 20 MINS • COOKING 50 MINS
700g Latina Fresh Creamy Carbonara
Sauce
2 cups Coles Brand Hot Roast Chicken,
very finely chopped
¼ cup flat-leaf parsley, chopped
200g San Remo instant Cannelloni
500g Coles Brand Napoletana Pasta
Sauce
¾ cup shredded mozzarella
225g Coles Brand Garlic Bread
100g Entertainer’s Salad Mix, to serve
1 Preheat oven to 200°C or 180°C fan.
2 Combine the carbonara sauce and
chicken in a bowl. Stir in the parsley.
Spoon or pipe mixture into cannelloni
tubes. Spoon ½ cup pasta sauce into
base of a 2-litre casserole dish. Place
filled tubes into dish and spoon over
50
$5.25
per Serve
remaining pasta sauce. Cover with foil
and cook for 30-35 mins.
3 Remove cannelloni from oven and
remove foil. Sprinkle over cheese and
return to oven, along with the garlic
bread, prepared as directed on the
package, for 10-15 mins, or until
cheese and garlic bread are both
golden. Serve with salad mix.
MUST hAVES Latina Fresh Creamy
Carbonara Sauce, Coles Brand
Hot Roast Chicken and San Remo
Instant Cannelloni.
Quick tuna
& lemon rice
$3.95
per Serve
• SERVES 4 • pREpARATION 5 MINS • COOKING 15 MINS
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 x 250g pkts Coles Brand Microwave
Brown Rice
2 cups chicken stock
100g spinach leaves
¾ cup shredded parmesan,
plus ¼ cup extra, to serve
425g Coles Brand Tuna Chunks, drained
1 tsp lemon zest, plus extra lemon wedges,
to serve
1 Heat oil in a medium saucepan over high
heat. Add onion and garlic and cook for
1-2 mins, stirring until softened. Add rice and
stir for 1 min to coat the rice. Gradually pour in
stock and cook for 5-10 mins, or until rice has
absorbed most of the liquid. Remove from heat.
2 Reserve ½ cup spinach leaves for garnish.
Stir in remaining spinach leaves, parmesan,
tuna and lemon zest. Stir until spinach leaves
have wilted. Spoon into serving dishes and
top with reserved spinach leaves, parmesan
and lemon wedges.
MUST hAVES Coles Brand Microwave Brown
Rice, Coles Brand Tuna Chunks and lemons.

$5.10
Beef & potato curry per Serve
• SERVES 4 • pREpARATION 15 MINS • COOKING 30 MINS
1 tbsp vegetable oil
2 small onions, quartered
500g Coles Beef Stir Fry Strips
¼ cup Valcom Massaman Curry Paste
1 x 400ml TCC Coconut Milk
750g Edgell Tiny Taters, drained and
halved (see Cook’s note, below)
1 cup frozen beans
2 x 250g pkts Coles Brand Microwave
Basmati Rice
mango chutney, to serve
1 Heat oil in a large saucepan over
medium-high heat. Add onion and beef
strips and cook, stirring, for 5 mins, or
Cook’s note
Tiny Taters are canned potatoes;
if unavailable use 500g potatoes,
peeled and halved. Place these
potatoes in a heatproof bowl with
1 tbsp water, cover and cook for 5-6
mins in microwave on high power
until tender. Use as directed.
QUICK & EASY
until browned. Add curry paste and
coconut milk and cook, covered, for
20 mins, or until beef is tender.
2 Add potatoes and beans and cook for
5 mins more, until heated through. Serve
with cooked rice and mango chutney.
MUST hAVES Coles Brand Beef Stir Fry
Strips, TCC Coconut Milk and Edgell
Tiny Taters.
51

QUICK & EASY
Chocolate
52
$1.25
per Serve
& raspberry mini pavlovas
• MAKES 10 • pREpARATION 15 MINS
¼ cup Coles Brand Shredded Coconut
½ cup thickened cream
140g Kraft Philadelphia With Cadbury Chocolate
100g Calais Pavlova Nests
150g Creative Gourmet frozen Raspberries, thawed
mint leaves, to serve
1 Preheat oven to 180°C or 160°C fan. Line a baking
tray with baking paper. Spread coconut on the
prepared tray in a flat layer and cook for 3-4 mins,
or until golden. Transfer to a plate to cool.
2 With electric beaters, whip cream until soft peaks
form. Add Philadelphia, and beat until combined.
3 Spoon 1 tbsp of chocolate mixture onto pavlova
nests and top with raspberries and toasted coconut.
Garnish with mint leaves.
MUST hAVES Coles Brand Shredded Coconut,
Kraft Philadelphia With Cadbury Chocolate and
Creative Gourmet frozen Raspberries.
Blueberry
almond tart
$1.80
per Serve
• SERVES 4 • pREpARATION 10 MINS • COOKING 20 MINS
1 sheet Coles Brand Puff Pastry
100g butter, softened
50g almond meal
1 tbsp brown sugar
1 cup Creative Gourmet Frozen Blueberries
¼ cup icing sugar
4 scoops Coles Brand Classic Vanilla
Ice Cream, to serve
1 Preheat oven to 200°C or 180°C fan. Line a tray
with baking paper. Cut pastry into quarters and
place on tray, 3cm apart.
2 Combine butter, almond meal and sugar in a
medium bowl and stir until smooth. Spoon evenly
onto pastry and top with blueberries. Dust with
half the icing sugar and cook for 15-20 mins. Serve
dusted with remaining icing sugar and ice cream.
MUST hAVES Coles Brand Puff Pastry, Creative
Gourmet Frozen Blueberries and Coles Brand
Classic Vanilla Ice Cream.

A smaller pack designed just for you!
Now you can pick your favourite flavour mix
Arnott’s Biscuits Limited, 24 George St, North Strathfield, NSW 2137.
® Registered trade mark owned or under license by Arnott’s Biscuits Limited. © Arnott’s Biscuits Limited 2013. ABN 44 008 435 729

MATT’S TOP picks
MATT facts
Award winning author of
“Thirsty Work” and “Heard it
through the “Grapevine”
Wine advisor to Jamie Oliver’s
Author of eight wine books
Voted ‘Best Young
International Wine Writer
‘ I’ve learnt more about wine
from Matt than anyone else.’
– Jamie Oliver
READY TO GO AT
MATT'S
TOP
picks
750mL
As everyday bubbles go, Omni
Classic is a winner. Expect a nose
full of green apple & bright lemonlike
fruit, while the palate is long,
clean, gently fizzy and dry. Drink it
with Friday night fish & chips.
Devils Lair
750mL
Fresh as a daisy & loaded
with smells of passion fruit,
blackcurrant & green leafy herbs,
Fifth Leg White is a crisp, dry,
summery blend of Semillon &
Sauvignon Blanc that’s primed
for warm weather drinking.
750mL
Equal parts ‘drink now’ & ‘brilliant
with food’, expect a nose of
subdued spice cherry, raspberry &
closely followed by a mouthful of
wine that’s broad and intense, yet
somehow still incredibly light on
its feet. Drink it with smoky pork
ribs off the BBQ.
Liquorland Supports
Responsible
Enjoyment Of Alcohol
336938_May_ColesMag

serving
wine
101
EXTEND
BACKGROUND
Serving wine correctly
is an art, but you don’t
have to be a sommelier
to get it right. Drew
Lambert makes it easy.
Have you ever wondered what
difference decanting makes to the
wine, or why Champagne is best
served in a flute glass? Everything,
from the wine’s temperature, the type of wine
glass you use, the serving size and whether
or not you let the wine ‘breathe’ can turn an
average wine into a memorable experience or
heavenly wine into a hellish disappointment.
Here’s why…
What glass & when?
See how your wine glasses stack up against
the following checklist.
• Is it clear? The glass must be completely
plain, with no colours and no etchings, so
you can view the colour perfectly.
• what’s the thickness? Thin glass allows
a better introduction of the wine to your
mouth (chunky glasses are a no-no).
• Is it stemmed? A stem on your glass
enables you to swoosh the wine around to
release the aroma and it stops the heat from
your fingers warming up the wine.
• Is it curved? The ideal glass will taper in
towards the top. When you swirl, the wine
won’t go everywhere, while the wine’s aroma
is directed to the one spot where you smell.
• Is it roomy? Bigger wine glasses are better
because you can swoosh the contents around
more to release the aroma.
• what’s the height? For sparkling wines
always use tall flutes as these will preserve
the bubbles for a greater length of time.
Serving sizes
An average serve of wine should be about
150ml, so don’t pour the wine to the top of
a glass. Not only does a full-to-the-brim glass
look greedy, you’re not leaving enough room
to swirl the wine and release its aroma.
About half-full is ideal.
What about temperature?
Did you know that if you serve a wine at the
wrong temperature you can change
its attributes dramatically?
Most red wines are best served at a cool
room temperature. If red wine is served too
warm (like on a hot summer’s day), it will
taste flat and dull and will leave a burning
sensation in your mouth. This is because
Wines of the month
All wines featured are available from Liquorland.
Piper Heidsieck
Brut NV
$$$$$
This consistently
reliable, great-value
French Champagne
has creamy nougat,
fig and citrus
flavours, balanced
with a toasty
rich palate.
Yellowglen
Vintage Prosecco
$$$$
Slightly softer
than its Italian
counterparts, this
refreshing fizz is
full of snap-happy
citrus flavours and
notes of green
apple and pear.
Chalkboard
Marlborough
Sauvignon Blanc
$$
With nashi, lime
and gooseberry
flavours, this is a
delicious quaffer for
people who don’t
like in-your-face
nz Sav Blancs.
Penfolds Club
Reserve Tawny
$$$$
Every sip of this
fortified wine
has a potpourri
of date, raisin,
mocha coffee
and orange peel
characters. It’s
stellar value.
Oyster Bay
Pinot Noir
$$$$
This has lovely
cherry-like
characters with
very smooth,
velvety tannins
and a bit of
blackcurrant
anise spiciness.
KEY Quality: to Cost: $ $10 and under $$ $15 and under
$$$ $20 and under $$$$ $30 and under $$$$$ over $30
WINE
the taste of the alcohol is accentuated.
On hot days, put the bottle in the fridge
for 20 minutes to give it a new lease of life.
Be careful not to let it get too cold, as the
tannins will become more pronounced.
White wines are often served too cold.
Fuller bodied, more expensive, wood matured
whites do not need to be served as cold as
unwooded, lighter styles.
Does it need decanting?
Many wines, especially young reds, benefit
from decanting to let the wine interact with
the air. This allows the wine to ‘breathe’,
which is a fashionable way of saying the
wine becomes more relaxed and the flavour
more pronounced. The wine’s tannins also
mellow slightly, particularly for younger
reds that are traditionally higher in tannins.
You know how you feel after a stressful day
and you have a few big deep breaths; same
thing! There is no need to decant white
wine however.
The other reason we decant wine is to
separate the sediment found in the bottom
of aged red wines so it doesn’t end up in the
bottom of your glass.
To aerate a bottle of red wine, gently
pour it into another vessel – make sure it’s
clean and odourless first – and then pour it
back into the original wine bottle. Double
decanting is that simple.
Ingoldby
McLaren Vale
Grenache Shiraz
$$$
An ultra-smooth
and cuddly red
blend, this
wine has oodles
of ripe plum,
raspberry and
spice flavours.
55
Main photo Getty Images

SHOPPING
This month
56
Rely on Coles for fabulous new products and well-loved favourites.
green is good
Synergy Natural Premium Super Greens
powder blends four nutrient-dense
superfoods – spirulina, chlorella and
barley and wheat grasses – for optimal
health. Naturally sweetened with stevia,
it makes a great-tasting daily drink.
say it witH roses
Spoil your mum with a surprise box of
Cadbury Roses. Perfect for sharing, or for
those indulgent "me-time" moments,
the delicious assortment of milk and
dark chocolates is the perfect way to
unwrap a little joy this Mother’s Day.
Here comes tHe sun
Add a splash of sunshine to your cooking
all year round with Suncoast Gold
Australian Macadamia Oil. It has "good"
mono-unsaturated fats and it’s perfect for
frying, roasting and barbecuing. For recipe
ideas, go to www.suncoastgoldnuts.com
instant foam
Formulated with Hydra IQ, NIVEA Daily
Essentials Soothing Cleansing Mousse
goes from liquid to foam to deeply hydrate
and cleanse dry and sensitive skin. It's also
available in Refreshing Cleansing mousse
for normal and combination skin.
mac in minutes
For quick, easy and tasty pasta, try Kraft
Easy Mac Classic Cheese. Great as an
afternoon snack or whenever you have
the munchies, it takes just 3-4 minutes
in the microwave and the rich and
creamy pasta hits the spot instantly.
autHentic asian
Create delicious stir-fries at home in just
10 minutes with new Blue Dragon Stir-fry
Sauces. Made with authentic ingredients,
they contain no artificial colours, flavours
or preservatives. For stir-fry inspiration,
go to www.bluedragon.com.au
we love
treat yourself
Tim Tam Treat Packs let you love more
than one flavour. Choose from Original,
White, Turkish Delight, Honeycomb, Dark
Chocolate mint and Dark Chocolate Rum
& Raisin, plus two exciting new flavours:
Choc Orange and Double Choc Vanilla.
vitality & value
Formulated using the best ingredients,
Vitamore health supplements are
100 per cent Australian-made and
owned. For quality health supplements
for the whole family at low prices,
look for the colour-coded packs.
Hello mallow
Looking for a lighter chocolate treat?
Indulge your cravings with Pascall
Mallow Bites Chocs – delicious bite-sized
marshmallows coated in smooth Cadbury
chocolate. Try them in Vanilla, Honeycomb
and new Mint flavour.
Compiled by Melissa Martin. Some products are not available in all stores

BREAD AND BUTTER FRUIT PUDDING
Ingredients:
• 8 slices fruit/raisin bread,
crusts removed
• 1 tbsp margarine
• 1 freshly grated apple or
½ cup diced canned apple,
in natural juice, drained
• 2 packs x 250mL S-26 GOLD
TODDLER liquid milk drink
• 2 eggs, lightly beaten
• 1 tsp vanilla essence
• ½ tsp cinnamon
BECAUSE THEY
NEVER STOP
GROWING
S-26 GOLD ® TODDLER
now comes in an exciting
new easy grip carton.
With a convenient straw
– just pop and go!
Method:
1. Pre-heat oven to 200ºC (180ºC fan forced).
2. Spread one side of each slice of bread with
margarine. Cut into quarters.
3. Lay bread slices, margarine-side facing up, across
base of a greased 20cm x 20cm (or 18cm x 23cm)
ovenproof dish. Add grated or diced apple.
4. Cover again with a layer of bread, margarine-side
facing up.
5. Whisk milk, eggs, vanilla and cinnamon in a bowl.
Pour over bread.
6. Leave to stand for 5-10 minutes.
7. Bake in a moderate oven (200ºC or 180ºC fan forced)
for 30-35 minutes or until set. Serve warm or cold.
Makes
about 8
serves
NEW
PACK
Nutritious Milk Drink. For when your toddler is not getting the nutrition they need.
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sio s n no n o ooffP
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all eyes
on you
The right blend of skincare and make-up
shows the world that your eyes have it, no
matter what your age, says Michelle Bateman.
20s
CoverGirl Eye
Enhancers
4-Kit Shadows
in Blossoms.
L’Oréal Paris Gentle
eye make-up Remover.
CoverGirl Exact
Eyelights Shadow
in Radiant Blues.
Rimmel
London
Scandal Eyes
Mascara in
Black.
30s
58
Rimmel london
Glam’Eyes Liquid
Liner in Black.
CoverGirl LashBlast
Volume Waterproof
Mascara in Very Black.
Maybelline New York Eye
Studio Hyper Diamonds
Eye Shadow in Charcoal.
CONCERN After a night of
partying, it can be tempting
not to remove eye make-up
before bed, resulting in
tell-tale panda eyes in the
morning. Meanwhile, lack of
sleep and too much salt can
lead to the fluid retention
that causes puffy eyes and
fine lines and wrinkles may
also make an appearance.
CORRECTION A gentle but
effective eye-make-up
remover is a must! Heavy eye
creams can be too rich, so
opt for a lightweight fluid
that will hydrate the eye
area and reduce the
appearance of lines.
COlOUR Blue and turquoise
are big this season, while
plum and lilac look stunning
on green or hazel eyes.
CONCERN Between family,
friends and work, you’re
probably burning the candle
at both ends – and have the
dark shadows to show for it!
CORRECTION Caffeine not only
helps to get you started in the
mornings – it may also help to
kick-start more radiant
looking skin. Look for it in an
eye product to revive the undereye
area. Try Garnier Youthful
Radiance Caffeine eye Roll-on.
COlOUR Add a rock vibe to
a night out with smoky eye
shadow and black eyeliner. If
dark circles are a concern, keep
the colour on upper lids only
leaving the lower lashline bare.
40s
Dr. Lewinn’s
Synergise
Anti-ageing
Eye Cream.
Maybelline
New York Great
Lash Mascara
in Very Black.
CoverGirl Eye
Enhancers 4-Kit
Shadows in
Country Woods.
50s
Rimmel london
Professional
Eyebrow Pencil
in Dark Brown.
Garnier UltraLift
Anti-wrinkle
Firming Eye Cream.
CoverGirl Intense
ShadowBlast in
Beige Blaze.
BEAUTY
CONCERN Lines and wrinkles
around the crow’s feet area
could be becoming more
pronounced. But they’re
simply signs of a life well lived!
CORRECTION Plant stem cells
are among the latest skincare
ingredients that claim to help
repair the skin, improving
the look of lines and wrinkles.
Try Dr. LeWinn’s Synergise
Anti-ageing Eye Cream.
COlOUR Add definition with
brown eye shadows – more
forgiving than charcoal or
black. Avoid glittery formulas,
which can settle into lines.
CONCERN Skin may become
drier and less plump-looking
around the eyes as collagen
levels drop.
CORRECTION Vitamin A
has been found to help
regenerate skin cells, increase
skin density and improve the
appearance of lines and
pigmentation spots.
COlOUR Natural eye make-up
can work to enhance your
features. Taupe eye shadow
goes from day to night, while
an eyebrow pencil is a must
to fill in thinning brows.
photos Getty Images

wool blend
stripe knit, $19
each, or 2 for $29.
Cable front
cardigans, $19.
Sally hansen
hard As Nails
xtreme wear
Nail Color in
Cherry Red.
wool blend
cardigan, $19
each, or 2 for $29.
Side zip crop
pant, $25.
PLEASE MAKE UP THE
TOP OF THE HEAD
ON THIS MODEL,
WHICH IS CURRENTLY
MISSING.
Strong colours make a rich and
cheerful addition to your wardrobe.
*All clothing by Mix Apparel is available in selected Coles stores that stock Mix and at mixapparel.com.au. Products
featured are part of our April range and will be available 01/04/13 with some kintwear available 15/04/13. Styles, sizes and
colours may vary between stores and online. Available while stocks last. Please visit mixapparel.com.au/locations to find
your nearest store or call 1800 752 648.
pleat front
blouse, $19.
Skinny ankle
zip jean, $19.
tHe
brigHt
side
wool blend
knit, $19 each
or 2 for $29.
STYLE
long-sleeved
rib tee, $10.
wool blend
knit, $19 each
or 2 for $29.
macuja
Rodney by photography Still-life Bateman Michelle
wool blend stripe
by
knit, $19 each or
2 for $29. Styling

photos Getty Images
HEALTH
O
ver the past 10 years,
the number of children
admitted to hospitals
in Australia with severe
reactions (anaphylaxis) to food
has increased fivefold. In the
same period, hospital admissions
in Australia, the United States
and the United Kingdom for
anaphylaxis for all age groups
have doubled, says the
Australasian Society of Clinical
Immunology and Allergy (ASCIA).
“There has been a huge increase
in food allergies,” says Professor Jo
Douglass, head of the Department
of Immunology and Allergy at the
Royal melbourne Hospital.
60
Hard to
swallow
With more and more people – especially children –
experiencing food allergies, Bronwyn McNulty finds
out what causes them and if they can be prevented.
“Why the increase? It’s not
genetic, because it has happened
in decades and our genes
haven’t changed. So it must be
environmental.”
Paediatric immunologist at
Sydney Children’s Hospital,
Dr Brynn Wainstein, believes
the reason for the increase will
turn out to be a combination of
various factors.
He says the hygiene hypothesis,
which proposes that less exposure
to infections in early childhood
is associated with an increased
risk of allergy, is plausible.
“There are also several other
theories that are now being
investigated,” he says. “One is
the issue of the timing of the
introduction of new foods
into a baby’s diet.”
The recommendation,
until recently, to delay
the introduction of
certain foods into
a baby’s diet, does
not seem to have
helped the situation,
Dr Wainstein says.
DO NOT SElf-DIAGNOSE. If yOU OR A fAMIly
MEMBER ShOw ANy SIGNS Of A fOOD AllERGy,
SEEK pROfESSIONAl MEDICAl ADVICE IMMEDIATEly.
“But the appropriate timing
of the introduction of certain foods
is still being investigated.”
What are the
syMptoMs of
food allergy?
According to ASCIA, the
symptoms of a food allergy that
usually appear within 30 minutes
of eating the offending food
typically include:
• hives, skin redness
• swelling of face, lips or eyes
• vomiting
Other symptoms can include:
• runny or blocked nose
• stomach pains
• diarrhoea
Symptoms of anaphylaxis involve
the breathing and circulatory
systems, and may include any of
the following:
• difficult or noisy breathing
• swelling of the tongue
• swelling or tightness in the throat
• difficulty talking or hoarse voice
• wheeze or persistent cough
• dizziness (loss of consciousness
and/or collapse)
• becoming pale and floppy
(in young children)
BE AWARE
one out of 10 babies will
develop a food allergy. this food
Allergy Week (may 13-19) paint one
fingernail out of 10 to support
all those people living with
allergies and donate at www.
foodallergyaware.com.au
Who is Most
affected?
ASCIA says about one in 20
children, and one in 100 adults,
is affected by a food allergy.
However, a recent study of
one-year-old babies by
Melbourne paediatric
gastroenterologist and allergy
specialist, Professor Katie Allen,
from melbourne’s Royal
Children’s Hospital, found that
nearly 10 per cent of them were
allergic to egg.
“This was a much higher
incidence than expected,”
Professor Douglass says.
About 80 per cent of children
seem to grow out of egg and milk
allergies, she says. But only about
20 per cent of sufferers will grow
out of peanut allergy. “Overall,
severe food allergies that cause
anaphylaxis in childhood tend to
persist into adulthood,” Professor
Douglass says.
food
allergy or
intolerance?
With a food allergy, the body has
a specific immune reaction to a
substance, and in most cases, the
body makes an allergic antibody.

HEALTH
ThE MOST COMMON
fOOD AllERGIES
According to ASCIA, the most
common food allergies in
young children are to:
• hen’s eggs
• cow’s milk
• peanuts
and tree
nuts
The next most
common triggers are:
• seafood
• sesame
• soy
• fish
• wheat
The allergies
most common in
older children and
adults are:
• peanuts and tree nuts
• shellfish and fish
• seeds
• eggs
NOTE... herbal medicines,
fruits and vegetables have
also been described as
triggers, and almost any food
can cause allergic reactions in
adults, ASCIA says.
REDUCING ThE RISK Of
fOOD AllERGIES
Wherever possible, aim to
breastfeed your child for at
least the first six months. If
breastfeeding isn’t possible,
use a partially hydrolysed
formula (unless a cow’s milk
allergy is already established).
Don’t smoke during
pregnancy and avoid exposure
to tobacco smoke in the home.
Current research indicates that
along with the many serious
health risks associated with
smoking and tobacco smoke,
exposure to tobacco smoke
could be linked to the onset
of allergies, including to foods,
in children.
for more information on how
to manage food allergy, go to
www.allergyfacts.org.au
Go to www.allergy.org.au for
more on allergy prevention.
A food intolerance does not
involve the body’s immune
mechanism, Professor Douglass
says. “Some people have an
inborn error of metabolism, so
food intolerance can be quite
serious, or, in a milder version,
perhaps a particular food makes
some people feel bad,” she says.
“We think that’s a chemical
intolerance but we can’t identify
any specific immune response.
A food intolerance usually doesn’t
result in anaphylaxis.”
can food
allergies be
prevented?
“The evidence doesn’t lead us to
believe that pregnant women
should do anything other than eat
a good, healthy diet,” Professor
Douglass says.
Dr Wainstein tells parents
with babies that, from an allergy
prevention perspective, exclusive
breastfeeding or at least some
breastfeeding up to at least six
months of age is beneficial, and
to introduce solids from four to
six months of age.
It used to be said that delaying
the introduction of potentially
allergenic foods could reduce
the risk of a baby developing
a food allergy.
“But what you introduce doesn’t
seem to matter,” Dr Wainstein says.
Professor Douglass says there
is no evidence to support that
delaying the introduction of
certain foods helps in any way.
What to
do When a
reaction
occurs
The most important thing to do
when an allergic reaction occurs
is to ensure that a child receives
medical attention as rapidly as
possible, Dr Wainstein says.
“If there’s a mild reaction, it
is appropriate to either go to
the emergency department or
to your GP. If things seem to be
progressing more rapidly, do
whatever is the quickest,
including calling an ambulance.”
Dr Wainstein says that in spite
of the increased incidence of
food allergies in children, most
children will tolerate all foods.
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HOME
healthy
How
is your kitcHen?
Good housekeeping... These are not
exactly the sexiest two words in the
English language, but in the kitchen
they’re the key to how you can save
both time and hundreds of dollars on food
waste each year, and create a healthy
environment for yourself and your family.
There are several nasties that can spoil food,
including freezer burn, mould in the fridge
and pests such as pantry moths and weevils.
All of these can be managed, and here’s how.
flawless fridges
Mould thrives in warm and humid conditions,
but it can also grow in fridges. Some people say
if you cut mould off food it’s safe to eat – and
while that may be true in the case of hard
cheeses, it’s better to be safe than sorry when
it comes to other foods, says Dr Ailsa Hocking
of CSiRo food and nutritional Sciences. foods
including bread, tomato paste, yoghurt and
soft cheeses, soft fruit and vegetables, peanut
butter and other spreads should be thrown
away because the mould is likely to be growing
in places where you can’t see it. Also, if a tub of
62
we choose beautiful fresh produce and
quality food items from the supermarket,
but what happens when we get home?
Caroline Roessler shares how to keep
your fridge and pantry in tip-top shape.
yoghurt is old enough to grow mould, it might
also contain harmful bacteria which could
cause food poisoning.
SOlUTION
• First empty the fridge of all its contents and
throw out anything that’s past its use-by date
or looks spoiled. If you find something that
looks suspect, your best judge is your nose
– if it smells bad, then it probably is.
• Remove the vegetable crisper drawers plus
all removable shelves and dividers.
• Use a clean cloth (old cloths carry bacteria,
too) to wash out the fridge with warm, soapy
water (or one tablespoonful of baking soda
dissolved in four cupfuls of warm water).
• Rinse the cloth regularly and change the
water when it becomes dirty.
• Wipe down the spongy seals on the sides
of the fridge and freezer doors, as these often
become grimy and trap mildew.
• Mix two litres of warm water with one cup
of white vinegar and wipe the fridge out again.
• Dry with a clean cloth.
• Use the same method to clean the vegetable
crispers, removable shelves and dividers.
pREVENTION
• Keep the temperature of your fridge below 5˚C.
• Keep perishable food, or food that’s close to
its use-by date, clearly visible so you do use it.
• Always wrap meats in cling wrap and put it on
a plate (or in an air-tight container) away from
fresh fruit and vegetables in your fridge.
• Store all food, especially leftovers, in sealed,
air-tight containers so it doesn’t absorb fridge
smells. Use square containers as they are easy
to stack and take up less space.
freezer fixes
Freezer burn occurs when food is exposed to
air during freezing, causing telltale dry, leathery
and discoloured patches on food. While it’s
safe to eat foods affected by freezer burn, their
texture and flavour will be compromised.
pREVENTION
• When wrapping food make sure to expel all
the air from containers or bags before sealing.
• The longer food remains in the freezer, the
worse freezer burn becomes, so it’s important
to label and date everything you freeze.
• Freeze food in good-quality freezer bags, or
air-tight plastic containers of similar size.
• To ensure food freezes quickly, avoid putting
all freshly wrapped food together in the same
section of the freezer. Intersperse the packages
with wrapped food that’s already frozen.
• Freeze fresh food as soon as possible, so
you’re freezing at peak quality − don’t delay it.
perfect pantries
Weevils are tiny beetles that infest grains, rice,
cereals, crackers and pasta stored in pantries.
Moths also attack flours and grains, and can
infest nuts, sweets, pet food and dried fruit.
SOlUTION
• Weevils and moths don’t like cleanliness, so
clean out your pantry and/or food cupboards.
• Check all foods for infestation and throw out
anything suspect. Look for visible bugs and
check if the packaging has small holes, there’s
webbing in the corners, or food is clumped and
held together with a sticky substance.
• To be safe, also throw out food that hasn’t
been stored properly – pests can chew through
plastic bags and cardboard so nothing is safe.
• Vacuum inside the pantry and cupboards, then
wipe shelves, walls and other surfaces – as well
as storage containers – with white vinegar.
• Dry all areas thoroughly with a clean cloth.
• Don’t discard affected food in your kitchen
tidy – put it in an outside garbage bin.
pREVENTION
• Freeze flour and grains for at least a week
upon purchase to kill any weevil or moth eggs.
• Store all your pantry/cupboard foods in
air-tight metal, glass or plastic containers.
• Label and date containers.
• Set up moth traps to prevent further
infestation. Bay leaves are said to be a good,
natural solution to deter pantry pests.
photo Getty Images

$
10
microfi bre
bikini 2-pack
Mix in
Underwear
Now available in the socks
and hosiery aisle of your
local Coles supermarket.
Mix underwear now available for women, men and kids at all Coles Supermarkets. Styles, colours and sizes will vary between stores and not all stores carry the full range.
Microfi bre bikini (pictured) available in selected stores only. White singlet (pictured) available at mixapparel.com.au or at stores stocking the full Mix apparel range.

GARDeninG
10
easy Herbs
Nothing can beat the convenience, taste and aroma
of herbs freshly harvested from your own garden.
H
erbs are easy to grow and,
no matter the size of your
garden, you can enjoy
a fresh supply whenever you need
them. Herbs are tough and can
survive in less than ideal conditions
but do best in good soil with regular
watering. Most need full sunshine
for at least five hours each day,
except mint, which prefers shade.
Herbs can be perennials that
grow year after year (such as sage,
thyme, rosemary and oregano) or
annuals that live for only one
growth cycle (such as basil and
coriander) and need to be planted
each year. You can grow herbs
from seeds (look out for a selection
in the gardening aisle at selected
Coles supermarkets); seedlings
for quicker results; or divisions of
established plants scrounged
from friends or bought in pots.
happy herb gardens
Herb gardens can be planted in
any sunny garden bed. Place taller
plants such as rosemary at the
back, medium-height herbs such
as oregano in the middle, and
thyme as an edging at the front.
You can also intersperse herbs
throughout your garden. Their soft
foliage and attractive flowers work
in well with other plants. Make a
hedge of rosemary, or grow clumps
of chives near your roses (they’re
said to repel aphids). Thyme makes
a great groundcover and you can
64
plant it between paving stones;
sage and parsley make interesting
border or rockery plants. Plant mint
next to a pathway where people
will brush past it and release its
scent as they walk by.
Wherever you choose to grow
your herbs, make sure they’re
handy to the kitchen so you can
dash out and pick them fresh.
plant in pots
Most herbs grow very well in
containers − pots, troughs, even
hanging baskets. Plant them in
a sunny position in decent sized
pots using a quality potting mix,
such as Coles Potting Mix, and
feed them with a liquid food such
as Aquasol Soluble Plant Food
while they’re getting established.
sMall is beautiful
You can grow herbs inside all year
round in small pots placed along
a sunny windowsill, preferably one
facing north or north-east. Any
low-growing varieties are best.
Avoid killing them with kindness
by over-watering.
did you knoW?
Most herbs have very pretty
flowers that are also edible and
have the same flavour as the leaves
and stems. Pink chive flowers will
liven up a salad, and the blue
flowers of borage are ideal served
in a jug of fresh fruit juice or punch.
keep tHis planting guide Handy for Happy Herbs all year round...
HerB pLANT CAre
BASIl
Annual 30-75cm tall; grows
in the warmer months.
ChIVES
Perennial in grass-like
clumps; dies down in
winter in cold climates.
CORIANDER
Annual up to 40cm tall;
can run to seed in hot
weather.
MINT
Sprawling perennial;
dies down in winter in
cold climates.
OREGANO
Perennial to 40cm tall;
grows all year round.
pARSlEy
Grown as annual; readily
self-seeds for new plants
in spring.
ROSEMARy
Perennial shrub up to
150cm tall; can also be
grown as a hedge.
SAGE
Perennial shrub to 60cm
tall; grows all year round;
pretty purple flowers.
TARRAGON
Perennial to 90cm tall;
dies down in winter in
cold climates.
ThyME
Perennial to 30cm tall;
grows all year round;
makes good groundcover.
Seeds or seedlings in
spring once danger of
frost has passed.
Seeds in spring, summer,
early autumn; seedlings;
or divisions from an
established plant.
Seed or seedlings in spring,
summer, early autumn.
Seed or divisions from
established plant. Likes
shade and damp.
Seed in spring or autumn;
seedlings; or divisions from
established plant.
Soak seeds before sowing
in spring, summer or early
autumn; or plant seedlings.
Seeds in spring, summer,
early autumn; seedlings or
cuttings in late winter.
Seeds in spring, summer,
early autumn; seedlings;
or divisions from an
established plant.
Russian variety: seeds in
spring or early summer.
French variety: divisions
from an established plant.
Seeds in spring, summer,
early autumn; seedlings;
or rooted stems from
established plants
Pinch out the tips to keep
plant bushy. Feed with
liquid fertiliser.
Cut regularly to promote
new growth.
Trim to stop plant from
bolting to flower too soon.
Can be invasive, plant in
a pot or buried container.
Needs regular watering.
Cut often and prune back
after flowering to keep the
plant bushy.
Pick leaves from the outside
of the plant.
Keep trimmed so plant
doesn’t get straggly.
Cut back plant after
blooming.
Cut back in autumn for fresh
growth in spring.
Trim regularly to keep leaves
abundant and healthy.
words Kandy Shepherd photos Getty Images

Winter issue iN stoRe JUNe 5
Learn how to get a better night’s sleep at your place, how all-natural
remedies can cure almost all your family’s ills, how eating the rainbow
will give your little ones the full spectrum of nutrients and how to
prepare all your weekday dinners in just one afternoon of cooking.
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
SUB EDITORS Lyn Justice, Jamie McIlwraith
fOOD EDITOR Jane Collins
fOOD phOTOGRAphy David Hahn, Rob Shaw,
John Paul Urizar, Dean Wilmot
CONTRIBUTORS Heather Armstrong, Michelle
Bateman, Drew Lambert, Bronwyn McNulty,
Tracy Rutherford, mandy Sinclair, Caroline
Roessler and Wendy Squires
EDITORIAl/ADVERTISING CO-ORDINATOR
Melissa Martin (02) 9263 9792
pRODUCTION MANAGER Peter Woodward
ADVERTISING pRODUCTION CO-ORDINATOR
Annlyn De Guia
BAUER MEDIA GROUp CUSTOM MEDIA
ENqUIRIES Alexandra Marks (02) 9282 8521
ADDRESS 54 Park Street Sydney NSW 2000
www.bauer-media.com.au/
NATIONAl GROUp ADVERTISING MANAGER
Gillian Cornu 0403 989 105
gcornu@acpmagazines.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
pUBlIShING DIRECTOR Gerry Reynolds
DIRECTOR Of SAlES Tony Kendall
Published for Coles Supermarkets Australia
Pty ltd ABn 45 004 189 708 Toorak Rd, east
Hawthorn Vic 3123 by Bauer Media Group.
ACN 053 273 546 54 Park St, Sydney NSW 2000.
Printed by Hannanprint NSW, 55 Doody Street,
Alexandria, NSW 2015. © 2013 All rights reserved.
COlES SUpERMARKETS pTy lTD
pUBlICATIONS MANAGER Donna Ogier
hEAD Of BRAND & STORE MARKETING
Nick Chapman
Please forward any queries or feedback to:
Coles Customer Care Dept, Att: Donna Ogier
(Coles magazine May 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 10/04/13 to
17/04/13 (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
PEFC / 21 - 31 - 43
publication is not for sale.
Creature
comfort
australians love pets, with
63 per cent of us owning
one. Wendy Squires
has some clever ideas
to help make your pet
even more lovable.
My dog Won’t coMe
When it’s called
why ThEy DO IT Dogs won’t
come if they aren’t aware that’s
what you want them to do.
hOw TO SOlVE IT Use the
“come” command before each
meal, and make sure your dog
always sits before it starts
eating. Using a favourite toy can
help – say the “come” command,
and then squeak the toy. Over
time, your dog will learn the
new command.
My pet Wees
inside
the house
why ThEy DO IT
All dogs need
toilet training,
but accidents may
still happen due to
separation anxiety or
changes such as moving
house or a new baby. In older
dogs, weeing inside the home
can be a sign of a urinary tract
infection or incontinence.
For cats, it can be caused by
fear from a loud noise or a case
of painful diarrhoea that the cat
attributes to the litter box.
hOw TO SOlVE IT In cats,
changing the location or the
smell of the litter can often get
your cat back to normal. After
cleaning up a cat accident, wipe
the area with a white vinegar
solution (1 part vinegar to 2
parts warm water). The pungent
odour will kill the smell and
hopefully stop puss returning to
the same spot to relieve itself.
With housetrained older dogs,
see your vet to find out if your
dog is ill and needs medication.
TO SHARE OR
NOT TO SHARE?
lots of people share their
bed with their pets – and
lots don’t – so it’s your
decision entirely, but
be consistent once
you decide.
My puppy
cheWs everything
why ThEy DO IT Chewing is
instinctive, especially for
a teething pup, but if it’s not
addressed early, dogs continue
to chew into adulthood.
hOw TO SOlVE IT To
discipline your dog,
you must catch it in
the act – later will
just confuse it.
Develop a noise
or command and
interrupt your
dog as it chews,
then replace the
forbidden item with a
suitable toy. Rotate the toys
so your dog doesn’t get bored.
My pet fish
keep dying
why ThEy DO IT Owners who
take good care of a fish tank will
rarely encounter a sick fish.
hOw TO SOlVE IT Parasites
such as ich, which causes
small, raised white spots on the
body and fins, are contagious.
They’re treated by heating the
water to 32°C (90°F). The heat
will kill the parasites and most
fish can tolerate the warmer
water for several days. Fungus
shows up as a white cotton-like
growth and is also contagious.
A fish suffering from fungus
should be moved to another
tank and treated with
a fungus medication.
photo Getty Images

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Delicious crunchy biscuits covered in CADBURY Chocolate
Find me in the biscuit aisle
THE COLOUR PURPLE IS A TRADE MARK USED UNDER LICENCE.
Not all variants are available in all stores