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FOOD
WINTER
food
GLORIOUS
ISSUE
2011
THURSDAY 11
& THURSDAY
25 AUGUST
GROUND
FLOOR
WIN
$100
in gift
vouchers
daily!
VILLAGE
RECIPES
Moroccan ratatouille,
chicken tagine, baked red
onions with couscous
toowong
village
guide to where
the foodies go!
FAB
FINDS
50
FOOD, ART AND
HOMEWARES

toowong village
guide to where
Gossips Wine Bar
MOUTH-WATERING
Check out the Healthy Life store for a great range of Willowvale Organic dried fruit as well
as a smart range of gluten-free food options including a wide variety of pastas. For the
bakers among us there’s also gluten-free cake mixes and flour. Want to eat healthy but not
sure what to cook? Visit www.healthylife.net.au for mouth-watering recipes like cashew &
brazil nut burgers and blueberry & orange breakfast granola.
the foodies go!
Take a break
Espresso? No problemo. A glass of Barossa shiraz? Excellent choice! Toowong Village’s
stand-alone cafes are perfect for a well-deserved break from shopping or a catch-up
with friends.
Happy Noodles
Village Aroma
THURSDAY 11
& THURSDAY 25 AUGUST
Discover a world of food at the FOOD GLORIOUS food
Fairs at Toowong Village on Thursday the 11th and
25th of August starting at 11am on ground floor.
Sample culinary delights from our wonderful fresh
food retailers, watch cooking demonstrations
from our Chef and take home some recipes
for fast and fabulous meals.
For more details log onto
www.toowongvillage.com.au
This is where the locals
come for gourmet food,
fresh produce, great
coffee and fast and
fabulous takeaways
Happy Noodles
Fruity Capers Deli
Fresh!
The first thing you notice at Fruity Capers is the presentation – the shop looks spectacular.
Rob Camuglia and family are the proud owners of what’s long been regarded as one
of the best green grocers in Brisbane. Quality is king at Fruity Capers, from the humble
orange and simple potato to delicious gourmet mushrooms and exotic fruits.
Exceptional quality
Toowong Village’s resident butcher Ray Ulmer has been running his Village Meats store
since 1993. Regulars love the exceptional quality and variety of his cuts, not to mention
the good cheer! You’ll find all the popular lines and a whole lot more, including traditional
items like gourmet sausages and lamb shanks.
Scratch baking
The mark of a good bakery is scratch baking – that means no premixed ingredients.
Everything is scratch-baked at Bakers Delight and the choices are dazzling. Proper
Sourdough Bread, yummy Cape Seed loaves, the Apricot Delight, the list goes on. Sweet
or savoury, traditional breads or artisan style, at this store even the name puts a smile on
your face.
Gossips Wine Bar & Espresso is licensed at lunchtimes and for dinner Thursday nights,
and of course coffee and cake all day. Village Aroma offers a warm and comfy atmosphere
for great coffee and fabulous bistro fare any time of day. Zaraffas Coffee is a favourite
with serious coffee fanatics – the aroma of freshly
ground beans is hard to resist even for passersby.
Great food on
the run
Toowong Village’s bustling Food Court offers you a
smorgasbord of fast food choices.
For a hearty old fashioned lunch try Roast & Toast
for yummy roast meats, hot dishes and sandwiches.
McDonalds now has a huge menu from their classic
burgers to exciting salads and wraps. Sinbads does
seriously good Turkish kebabs as well as Mexican for
good measure, including a heart tick range, and no visit
here could be complete without a delicious Lavazza
Coffee. For a taste of the US of A head down Route 74
for gourmet burgers, pizza, hotdogs and fries.
Fancy some Asian instead? You’re spoilt for choice at
Toowong Village. Try Suncrane for great sushi, Happy
Noodles for choose-your-own noodles, meat and
sauces and Too Wongs for classic Chinese meals,
soups and snacks.
Fruity Capers Deli
If health food gets your pulse racing check out the Hi Energy Health Cafe for a fresh salad
bar, low fat smoothies, delicious pumpkin pie and more. For sweet treats Donut King is
king! And many Food Court shops serve coffee, including BB’s which also offers beautiful
gourmet breads to boot.
Serving the market
The Fruity Capers family opened their deli in 2006 to serve a market whose tastes were
becoming ever more varied and adventurous. Today it’s a fantastically well-stocked deli
with goodies from Europe, the Middle East, Asia and Australia. The range of cheeses is
amazing, plus there antipasto, international smoked meats, fresh pasta and more.
Fast food convenience at Toowong Village doesn’t stop at the Food Court, either. You can’t
beat Boost Juice for fruit and veggie juices and smoothies made on the spot. Sizzler’s
soup, salad, pasta, fresh fruit and dessert bar is just the ticket for a casual brekkie, lunch or
dinner. And on the way out grab your favourite bottle, case or 6-pack from BWS .
For food lovers,
there’s so much on
offer in the village
Huge range
After the latest episode of MasterChef, where to go? Coles Toowong has a huge range
of fresh fruit, vegies, bakery and deli items all in the one place. Great bagged products
like the salad mixes make fresh food buying even easier. If you’re looking for healthy
meal ideas check the website for the latest recipes from chef Curtis Stone using seasonal
Coles produce.
SHARE
YOUR FEAST
Persian
cooking pot
Not for sale, but for loan. Mr Falarti from Persian Bazaar has four of these big pots for
lending to members of the public who are cooking for others. Following a Persian
tradition, the pots are meant for making feasts to share with those that are less fortunate.
Generally the pots are used by Middle Eastern or Asian cultures for celebrations and
religious gatherings but are here for anyone to use.
Fruity Capers
2 FOOD GLORIOUS food WINTER 2011
Gossips Wine Bar

WE LOVE
PUREST
FLAVOUR
GRANITE MORTAR
& PESTLE
If you want to create pastes and mixes of the purest flavour, a granite mortar and pestle is for you.
The fine flavours produced from herbs and spices ground in a granite mortar are free of the unpleasant
metallic taste that can result from using a metal-bladed blender. It also looks fantastically cool.
From Kmart – $15
Lotus pod
Midori
anthurium
When well cared for, cut anthuriums
will last for ages in a vase. This
Hawaiian tropical flower is a
national symbol, coming in a
vast range of colours. The lime
-green variety midori anthurium
will brighten any occasion.
From Daisy’s Florist
Exotic is the word.
From ancient times the
lotus has been a divine
symbol and is associated
with creation and with the
Hindi gods Vishnu, Brahma,
and Lakshmi. These lotus
pods will make a delightful and
striking addition to your dining
table or office desk.
From Daisy’s Florist
Cane platter with pears
fresh
This beautifully simple cane platter looks great on a dining table, coffee
table or sideboard. Add your own fresh fruit, or for something a bit
longer-lasting get a dozen decorative pears which are little works of
art in their own right.
From Pillow Talk – Astrid Platter was $72.95,
now $50, Decorative Pears $6.95 each
Ollo cold pressed
extra virgin
olive oil
MIGUEL’S TAPAS
BY MIGUEL
MAESTRE
The Spanish didn’t invent tapas
for just eating – it’s about sharing,
chatting, loving and laughing. Channel
10’s celebrity chef Miguel Maestre
understands this and it’s what makes
his new book such a joy. With his
trademark energy and passion for food
Miguel offers authentic tapas ideas and
recipes for all times of the day.
From The Book Bank
– was $45, now $19.99
try
this
WE’VE GONE DIGGING
AND UNEARTHED SOME
OF THE GEMS TO BE
FOUND IN TOOWONG
VILLAGE STORES.
CHECK OUT OUR FINDS
IN FOOD, ART AND
HOMEWARES.
Deli heaven
For lovers of gourmet food Fruity Capers Deli beckons. Never has so much
amazing cheese been squeezed into such a modestly sized shop. Try some
Adelaide Hills Brie ($10.99), English Stilton cheese (79.99/kg) or Ashgrove
Tasmanian Vintage Chedder ($49.99/kg). Also on the menu is Poppy & Seed
Lavish crisp bread ($6.49), Australian prosciutto ($54.99/kg) and mixed
olives ($34.99/kg).
From Fruity Capers Deli
Once the exclusive domain of imported brands,
Australian olive oil producers are producing some of
the best-tasting oils on the market. Ollo has won a
swag of awards and its flagships are these two extra
virgin varieties from their South Australian groves.
Fresh & Fruity has a grassy taste with a peppery finish,
while Mild & Mellow offers a buttery texture and
sweet aromas.
From Coles
Mother Meg’s biscuits
From Mother Meg’s kitchen in nearby Toowoomba comes
these 19 different varieties of sweet and savoury biscuits in convenient pantry packs.
While the taste is scrummy old-fashioned home cooking, the range includes ultra modern
combos like Pecorino Cheese & Green Olive alongside classics such as
Anzac & Chocolate Chip.
From David Jones – $10.95 each
SLOW
ROASTING
Baccarat tagine
Tagines are a wonderful dish for slow roasting and braising. From
Baccarat comes this stylish 28cm stainless steel tagine with both
ceramic and tempered glass lids. Constructed from cast stainless
steel, it’s suitable for all cooktops including induction.
From Robins Kitchen
– was $249.99, now $149.99
Ebony & Ivory
salt & pepper mill
Have you ever seen a salt and pepper set with such an eye-catching design?
This twin stainless steel set is a hot item for any modern kitchen.
From What’s Hot Discount Store – $18.95
Three breads
From Bakers Delight comes three wise choices for fresh bread lovers.
The High Fibre Tiger Loaf is deliciously crunchy with a creative tigerpattern
crust. White Flour Loaf is a soft and dusty alternative to your
everyday white bread. And Cape Seed Loaf is Bakers Delight’s look-at-me
celebrity number, made with 100% wholegrain flour and nine – yes, nine
– different grains and seeds.
From Bakers Delight – white flour loaf $3.70, cape seed loaf $4.50
and high fibre tiger loaf $4.20
yum
4 FOOD GLORIOUS food WINTER 2011

FRESHEN UP!
Whether it’s a basket, a bag or a box, if it’s quality fresh produce you want then
Toowong Village’s Fruity Capers will get you sorted. Their well-earned reputation for
quality fruit and vegies has set a standard that other green grocers in Brisbane aim for.
From Fruity Capers
Woven bamboo
lantern
If you’re a candle person it’s time to take it to the
next level. Create a peaceful Asian ambience at
home with this gorgeous hand-woven bamboo
lantern. An especially brilliant match with Asian
antiques or reclaimed timber furniture.
From Pillow Talk – $49.95
SIMPLE
DESIGN
Four Tops
by David Brega
But is it art? No one will ever ask if it’s a David Brega hanging on
your wall, one of America’s greatest still life painters. This beautiful
framed print of his ‘Four Tops’ has all the hallmarks of his style –
simple design yet rich surface detail.
From Framing Corner – $239
try
this
Hand-made
Persian vases
TENDER LAMB
Foodies know the most tender lamb comes from Victoria and Tasmania.
At Village Meats their lamb is broken down into primal cuts to get an
easy-carve leg lamb. They remove the femur bone and all visual fat and
gristle inside the leg and then string the leg up to give you an even thickness
for even cooking. Yum!
From Village Meats
Chef’s Choice
cocktail shaker
A switched-on host does cocktails properly – first class spirits,
groovy bachelor pad music and of course a proper cocktail
shaker. Made from high quality stainless steel for long life and
easy cleaning.
From What’s Hot Discount Store – $6.95
SLEEK
& FUNKY
style
PICTURE FRAMES
Great pictures deserve a great frame –
and even pictures you’re not sure about
can be transformed by one. Take your
art to Framing Corner and leave it to the
professionals. Their team of five qualified
and experienced framers is bigger than any
other framing business in Australia. Prices
vary depending on frame, mount and size
of artwork.
From Framing Corner
Lanson Black
Label Non Vintage
Champagne
There’s sparkling, and then there’s Champagne.
When you want the genuine article a
bottle of Lanson is just the ticket for your
next celebration. Lanson has been making
Champagne since 1760 and the Non Vintage
Black Label is a bright, fruity drop with a
complexity you just won’t find in the imitations.
Try it with sushi. À votre santé!
From BWS – $69.99
yum
These charming vases are reproductions of 7,000 year old
pottery that was originally found in the Sialk Hills of Central
Persia. Nature provided the green-blue textured
decoration on the outside of the original pots
– it was algae that had grown on the
ceramic. The same effect was
reproduced on the pots
you see here.
From Persian Bazaar
– $10 each
DeLonghi Nespresso
Pixie+ Aeroccino 3
Proper coffee at home? You’ll be a barista in no time with the latest
Nespresso Pixie coffee machine from DeLonghi. It looks funky with a sleek
urban design and bold colours and most importantly it makes seriously
good coffee for one. The package also comes with the Aeroccino 3
machine, a little wonder that heats and froths your milk to perfection.
From David Jones – $399
THROW PILLOWS
These muted yet lovely throw pillows are so tasteful you could put them on every bed,
chair and sofa you own without overdoing it. Perfect for resting and snuggling if you’re
so inclined.
From Persian Bazaar – $12 each
Authentic Turkish Delight
Some like it smothered milk or dark chocolate. Others enjoy it blended
with pistachios, almonds and other nuts. But for the simplest and purest
turkish delight taste, these rosewater-flavoured cubes are the best way
to experience this 15th century delicacy. Soft, lush and dusted with icing
sugar, this heavenly sweet treat still tastes like nothing else.
From Coles – Turkish Delight, from Robins Kitchen – Anchor Hocking
Monaco Cake Dome $49.99 (also comes with lid and converts to a
punch bowl)
GINGER JARS
Why would you put only ginger in a ginger jar? Well, you wouldn’t. Ginger jars originated
in China and have traditionally been used to store all kinds of herbs and spices in the
same way Western societies use metal canisters. You mightn’t want to put anything in
them at all. Several jars together make a nice piece for your interior.
From Treasure House – $18 each
6 FOOD GLORIOUS food WINTER 2011

VILLAGE RECIPES
Inspired by cooking shows and celebrity chefs, the tradition of gathering family and friends
around a home cooked meal has made a welcome return to our lives. Here’s some recipes
to inspire you, with all ingredients available right here in The Village.
Recipe from
‘Vegetarian’ by
Alice Hart, published
by Murdoch
Books
CHICKEN TAGINE
WITH GREEN OLIVES
AND QUINCE SERVE
WITH SOUTH ISLAND
MARLBOROUGH
SAUV BLANC
In the last decade there’s
been a transformation in
the kitchen – people are
cooking at home again
MOROCCAN RATATOUILLE
WITH CHICKPEAS
SERVE WITH CRAFTSMAN
RESERVE BAROSSA SHIRAZ
BAKED RED ONIONS STUFFED WITH TOASTED, SPICED COUSCOUS
SERVE WITH NINTH ISLAND PINOT NOIR
Recipe from
‘Quick & Easy
Pressure Cooker’ by
Murdoch Books Test
Kitchen, published
by Murdoch
Books
BAKED RED ONIONS STUFFED WITH
TOASTED, SPICED COUSCOUS
Serves 4
• 4 large red onions, skins on
• 2 tablespoons olive oil, plus extra for drizzling
• 30g butter
• ½ teaspoon ground cinnamon
• 3 tablespoons uncooked couscous
• 300ml vegetable stock
• 2 tablespoons chopped dried apricots
• 2 tablespoons pine nuts, toasted in a dry pan
• 1 tablespoon chopped flat leaf parsley
Preheat the oven to 200°C (400°F/Gas 6). Cut the tops off
the onions and reserve. Slice any fibres off the root ends
of the onions so they can sit upright, but leave as intact as
possible so the onions hold together. Place in a baking dish
or casserole, pour in a wine glass of water and drizzle with
olive oil. Cover with foil or a lid and bake for 1 hour, then
uncover and set aside. When just cool enough to handle,
scoop out the onion centres with a teaspoon, leaving
enough outside layers to form a thick shell. Roughly chop
the scooped-out flesh.
Heat the 2 tablespoons of olive oil and 15g of the butter in
a frying pan. Add the chopped, scooped-out onion plus the
MOROCCAN RATATOUILLE
WITH CHICKPEAS
Serves 6
• 80ml (2½ fl oz / 1 ⁄3 cup) olive oil
• 2 (about 450g/1 lb each) eggplants (aubergines),
trimmed and cut into 2.5 cm (1 inch) chunks
• 2 large red onions, cut into 2 cm (¾ inch) chunks
• 2 large red capsicums (peppers), cut into 2.5 cm
(1 inch) chunks
• 2 tablespoons Moroccan spice mix
• 250ml (9 fl oz / 1 cup) good-quality vegetable stock
• 2 tablespoons tomato paste (concentrated purée)
• 400g (14 oz) tin chickpeas, rinsed and drained
• 750g (1 lb 10 oz) butternut pumpkin (squash), peeled,
seeded and cut into 3 cm (1¼ inch) chunks
• 2 x 400g (14 oz) tins chopped tomatoes
• 260g (9¼ oz / 1 cup) Greek-style yoghurt
• 1 tablespoon finely chopped mint leaves
• 2 tablespoons lemon juice
• 3 teaspoons honey
• 120g (4¼ oz / 2 ⁄3 cup) pimento-stuffed green olives
• 2 tablespoons chopped coriander (cilantro) leaves
• cooked white long-grain rice, to serve
• harissa, to serve
Heat 1½ tablespoons of the oil in an 8 litre (280 fl oz) pressure
cooker over medium–high heat. Cook the eggplant in two
batches for 4 minutes, tossing occasionally, until the eggplant
Meanwhile, mix together the yoghurt and mint. Remove
the cooker from the heat and release the pressure using the
natural release method. Remove the lid carefully. Gently stir in
the lemon juice, honey, olives and coriander. Season to taste
with salt and freshly ground black pepper Serve the ratatouille
on a bed of rice, with the minted yoghurt and harissa.
CHICKEN TAGINE WITH
GREEN OLIVES AND QUINCE
Serves 4
• 2 tablespoons olive oil
• 4 chicken leg quarters
• 2 large onions, diced
• 4 garlic cloves, crushed
• 1 cinnamon stick
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• a pinch of ground cloves
• 12 good-quality large green olives
• 1 large quince, peeled, cored and cut into
3 cm (1¼ inch) pieces
• 3 thin lemon slices (or the rind from ¼ preserved lemon)
Preheat the oven to 160°C (315ºF/Gas 2–3). Heat the olive
oil in a large flameproof casserole dish with a tightfitting lid,
over medium heat. Add the chicken and brown on both
sides. Remove to a plate.
Recipe from
‘Winter on the Farm’
by Matthew Evans,
published
by Murdoch
Books
Pop into David Jones to check out the
latest cookbook offerings, and discover
a delightful range of gourmet meats,
fruit and vegetables, bakery and deli lines
all under the one roof and conveniently
located on the ground floor.
try
these
cinnamon and couscous. Stir for a few minutes until the
couscous turns golden. Add 100ml stock, season generously
with salt and pepper, and remove from the heat. Set aside
for 5 minutes then add the apricots, pine nuts and parsley
and mix well.
Spoon this mixture into the hollowed-out onions in the
cooking dish, and pop the onion tops in the dish as well,
along with the remaining stock. Dot with the remaining
15g butter and bake uncovered for 25 minutes until golden.
Cover the onions with foil or a lid if the tops brown too
much before the cooking time is up. Perch the tops back on
the onions to serve if you like.
has softened slightly and is light golden, adding more oil as
necessary. Remove from the cooker and set aside.
Heat another tablespoon of oil in the cooker over medium–
high heat and cook the onion for 3 minutes, or until it starts
to soften. Add the capsicum and Moroccan spice mix and
cook for 1 minute. Add the stock and tomato paste and
simmer for 1 minute, scraping the base of the pot. Without
stirring, add the eggplant, chickpeas and pumpkin in separate
layers. Pour the tomatoes over the pumpkin (do not stir).
Lock the lid in place and bring the cooker to low pressure
over medium–high heat. Once low pressure is reached,
reduce the heat to stabilise the pressure and cook for
3 minutes, or until the vegetables are tender.
In the same dish, cook the onion for 6–8 minutes, or until
lightly caramelised, then stir in the garlic and cook for a
further 1 minute. Reduce the heat to low, add the cinnamon,
cumin, coriander and cloves, and cook for 1 minute, stirring
a little, until fragrant.
Add 250 ml (9 fl oz/1 cup) water to the dish, scrape up any
bits stuck to the base, then return the chicken to the sauce.
Add the olives and quince, cover and bake in the oven for
about 1½ hours, or until the quince and chicken are tender.
Add the lemon slices, season with salt and freshly ground
black pepper, to taste (I do it now because the olives are
salty), and cook for another 10 minutes with the lid off.
Serve immediately with rice or couscous.
WINE NOTES
Craftsman Reserve Barossa Shiraz $19.99
Pol Gessner French Champagne $42.99
Ninth Island Pinot Noir $24.99
Taylors Merlot $18.99
South Island Marlborough Sauv Blanc $15.99
Craftsman Coonawarra Cab Sauvignon $14.99
From BWS
8 FOOD GLORIOUS food WINTER 2011

locals
5
MEET THE
of our favourite
villagers share their
passion for Brisbane’s
finest produce
Toowong Village’s Fruity
Capers Deli offers a million
and one exotic tastes. We
spoke with Alex Camuglia,
Assistant Store Manager.
Q. Why did your family
expand the Fruity Capers
brand into the deli category?
A. We started about 5 years
ago and wanted to provide
a culturally diverse shopping
experience for customers here
in Toowong. We started off
generally as a European deli
but now we’ve expanded to
products from Asia, the Middle
East and Australia.
Q. What’s your criteria for
choosing product to put on
your shelves?
A. We want to offer our
customers something that you
can’t purchase elsewhere. We
love being different. So we look
for those kind of products.
Q. What’s the most exotic
product in your deli?
A. I reckon our most exotictasting
product would have to
be our pancetta rolls. They’re a
great mix of flavours that you
just have to try to believe.
Q. How has what Australians
eat changed over the years?
What kind of products
wouldn’t you find in a deli
here 20 years ago?
A. Almost everything! Most of
what you find in a deli today
wouldn’t have been available
20 years ago. We offer a
huge variety to cater for our
customers’ tastes. They try new
things to expand their horizons
and then tell their friends about
it, which creates demand. Shows
like MasterChef have had a huge
influence. Something new or
different gets featured on of one
those shows and we sell out!
Kara Mills – Employee
We spoke with Peter
Kavadis, franchise owner
of Bakers Delight Toowong
Village, about the joys of
baking for a living.
Q. How did you get into the
bakery business?
A. I was an accountant working
with Coles Myer and for my
co-op year I chose Bakers
Delight. A co-op year is an
industry-based learning program
they have in Victoria where you
go away and work in another
business in your field for a
year. I started at Bakers Delight
Corporate Office and from there
I got into store management here
in Queensland.
Peter Kavadis – Owner
Q. What’s the secret to
baking good bread?
A. Making everything from
scratch – each ingredient is
mixed together from the start,
there’s no premixed
ingredients. And it’s got to be
fresh. It’s made today and if it’s
not sold today then it’s not sold
at all. We donate our remaining
stock to charity every night.
Q. What are some
Bakers Delight specialties
people mightn’t find at
other bakeries?
A. Our Authentic Sourdough
range. It’s real sourdough bread
that’s started with a lavain (known
as the mother dough) which is
several years old. There’s also our
Pane di Casa, a traditional Italian
bread that takes 14 hours to
bake. Apricot Delight is another
specialty, no one has really
copied that one yet.
Q. What do look
forward to the most when
you come to work?
A. I’d say it’s the atmosphere in
the bakery in the morning. It’s
always buzzing.
Returning from his
regular morning trip to
the markets, owner Rob
Camuglia took a short
break from his busy day
to talk about the fresh
food business.
Q. Can you tell us a
little about the history of
Fruity Capers?
A. Fruity Capers started off
almost 25 years ago. Just a little
store that slowly got bigger and
built a reputation. Today I reckon
we’re the best fruit and vege
shop in Brisbane.
Q. How hard is it to always
have fresh produce on
the shelves?
A. We go to the markets six
days a week because we know
our customers want the best
possible produce to take home.
Q. What do you look forward
to the most when you come
to work?
A. As plain as it might sound, I
get excited when my customers
take home a box full of beautiful
produce that I know they’ll enjoy
and that will last for as long as
they need.
Q. How has what Australians
eat changed over the years?
A. I think the old ‘meat and 3
veg’ dinners are fading away.
People like to try different things
now, especially because of the
cooking shows on TV. Those
TV shows have been fantastic
for business. People get excited
and love cooking at home now.
I watch them myself because
if there’s some new or different
ingredient featured that I don’t
normally carry, people will be
coming in and asking for it.
Rob Camuglia – Owner
Village Meats is another of
Toowong Village’s most
established fresh food
retailers. We spoke to
owner Ray Ulmer who has
been in the business since
he left school.
Q. Can you tell us a little
about the history of the
Village Meats?
A. I opened the store in 1993
after moving up to Queensland
from Kew in Victoria where I
was running a boutique butcher
shop. Toowong Village was a
good choice of location – we’re
still going strong after 18 years.
Q. What do you look forward
to the most when you come
to work?
A. I just love running my own
business. That’s the biggest
thing, the independence. And I
love talking to customers. Having
been here a long time I’ve got
to know my regulars and we’ve
become friends.
Ray Ulmer – Owner
Q. Why are butchers always
so cheerful?
A. Well a lot of people ask that
question! I don’t really know.
It could be the camaraderie of
men working long hours and
having to get along well with
each other. We enjoy a few jokes
and so do the customers. It’s not
like going to the bank, it’s a bit
more light-hearted. Customers
seem to interact with us as
much as we interact with them.
Q. How has Australians’
taste in meat changed over
the years?
A. I think it’s gone full circle to
be honest. Many of the oldfashioned
cuts like skirt steak and
lamb shanks are popular with a
whole new generation thanks to
a lot of those cooking shows.
Ken Lothian, store
manager of Coles
Toowong Village, shares
his thoughts on all things
fresh food.
Q. Tell us a bit about your
career before being manager
of Coles Toowong.
A. I’ve been with Coles for over
30 years now, managing various
stores across the state. I was last
in North Queensland when they
asked me if I wanted to come
back to Brisbane to run the
Toowong store.
Q. What makes a successful
fresh food retailer?
A. Having the right amount of
stock in the right time. It’s about
making the time as short as
possible between whenever its
harvested or caught and when
we get it to the market.
Q. How has the popularity
of the Coles-sponsored
TV show MasterChef
affected business?
A. I think it’s getting people
to buy and try new things.
There’s a big push in society
generally to have a healthier
lifestyle and MasterChef helps
that in encouraging people to
buy and cook fresh rather than
just eat takeaway for dinner. I
live by myself and even I feel
challenged now to go home and
cook something!
Q. What do you look forward
to the most when you come
to work?
A. I love dealing with people.
I’ll talk to anyone, anywhere. I
have a team here of 220 and I
would also recognise a lot of
my customers daily. I’m happy
to spend half my day talking to
customers in the store to check
we are offering our freshest
stock in a timely manner.
Ken Lothian – Manager
I LOVE
THE
VILLAGE!
In the days of yore
the village main street
provided the locals
not only with FRESH food,
but homewares, fashion
and MORE.
At Toowong Village we may be bigger but the idea is the same
– everything the locals need in one location with easy parking
and with a friendly community atmosphere. David Jones, Coles,
Kmart, Sizzler and 90 specialty stores offer everything from
homewares to health, garden needs to gourmet food, fashion to
fitness and beauty. There’s mobile phones, home entertainment,
electrical goods, banking and finance, newsagent and chemist.
Who wants to get lost in a super-sized shopping centre?
Everything you need has always been here in The Village!
10 FOOD GLORIOUS food WINTER 2011

calling all
FOODIES!
Share the most fabulous food
you've ever cooked
for your chance to win!
Simply hop on to our facebook page and share the most fabulous
food you've ever cooked and the occasion you made it for.
You will receive a FREE coffee voucher instantly and go in the
daily draw for your chance to WIN $100 in gift vouchers from
the following fresh food retailers: Coles, Fruity Capers,
Bakers Delight, Village Meats and Fruity Capers Deli.
Winner announced each morning on facebook.
facebook.com/toowongvillage
$100
in gift vouchers
to be won
daily!
*Prize will be 1 x $20 gift voucher from each of the participating fresh food retailers.
Total prize value: $100. Competition open from the 11th to the 25th of August 2011 inclusive.
For a full list of terms and conditions check the website www.toowongvillage.com.au.
BULLET TWV10291
THE BRANDS
Major Stores
Coles Supermarket 3371 3100
David Jones 3243 9800
Kmart 3212 0700
Food – Eat In / Take Away
BB’s Espresso 3870 4009
Boost Juice 3871 0329
Donut King 3870 9798
Gossips Wine Bar 3870 4400
Happy Noodles 3870 1333
Hi-Energy Health Café 3870 8022
McDonald’s 3870 9455
Roast & Toast 3870 2556
Route 74 Diner 3871 1474
Sinbads Kebabs 3870 2636
Sizzler 3870 8553
Suncrane Japanese 3217 8212
Two Wongs 3870 5871
Village Aroma Café 3720 8889
Zarraffa’s Coffee 3720 9022
Fresh Food
Bakers Delight 3876 7572
Fruity Capers 3870 1801
Fruity Capers Deli 3876 1495
Village Meats 3870 9649
Liquor
BWS 3876 7900
Fashion
Connor 3870 8544
Cue 3870 7590
Dash & Lilly 0426 277 416
Etré Boutique 3870 3635
Liz Davenport 3870 2299
Lorna Jane 3870 3588
Odgi Clothing 3371 3077
Rebecca Fashion Lingerie 3371 4588
Rockmans 3870 8990
Sportsgirl 3870 2599
Footwear / Accessories
Simply Comfort Footwear 3870 7311
Jewellery
Diva 0433 939 545
Toowong Jewellers 3870 1183
Wallace Bishop 3406 5606
Eyewear / Optometrists
Iris Optometrists 3870 0606
OPSM 3371 7733
Travel
Flight Centre 3371 8166
HomewareS / gifts
Daisy’s Florist 3371 5467
Framing Corner 3870 5421
Persian Bazaar 3876 9229
Pillow Talk 3870 2476
Robins Kitchen 3870 2422
Treasure House 3870 8003
What’s Hot Discount Store 3876 9466
Newsagency / Books
Nextra Toowong 38701644
Scribblers 3371 1090
The Book Bank 3870 0050
Zombster 33719511
Computer / GAMES
EB Games 3720 9014
Ed’s PC’s 3870 9466
Services
Active Office Services 3870 3828
AMP Financial Planning 3371 9400
Australia Post Shop 3405 1637
Crown Currency Exchange 3371 8959
Fitness First 3876 7499
Footwear Fixers 3371 0987
Mister Minit 3217 8015
Quick-Eeze Copy 3870 2256
Sparkles Auto Care 3720 8911
Toowong Library 3403 2590
CommunicationS / PHONES
‘yes’ Optus 3146 0000
Telstra Store 3876 9398
Vodafone 3720 8599
Medical / health
Healthy Life 3870 8118
Jenny Craig 3870 8844
Sullivan Nicolaides 3217 7968
Terry White Chemists 3870 7470
Toowong Village Dental 3870 7443
Toowong Village Medical Centre 3371 4714
Xingdong Chinese Massage 3870 5188
Hair / Beauty
American Nails 3871 3243
Ella Baché 3720 8244
Price Attack 3870 3430
Stefan 3371 5577
Stelios Papas Salon 3371 8494
S&S Hairdressing 3720 8037
T&T Barber Shop 3870 9616
Banks
Bank of Queensland 3371 3988
Suncorp 3327 7388
Administration
Centre Management 3870 7177
Customer Service 3870 7177
DAVID JONES / COLES / KMART / SIZZLER / 90 SPECIALTY STORES
9 SHERWOOD ROAD, TOOWONG QLD 4066 / PHONE 3870 7177 FACEBOOK.COM/TOOWONGVILLAGE
WWW.TOOWONGVILLAGE.COM.AU