Coles September 2020

| YOURS FREE | SEPTEMBER 2020
BBQ
Lamb &
Barley
Salad
See page 11
Easy & light

SPRING DINNERS
• AMAZING SALADS • QUICK WEEKNIGHT MEALS • ZERO WASTE COOKING TIPS
CLS0920p001 1 8/3/2020 11:09:35 AM

E STAB LI S H E D 1938
20907721AA 2020-07-27T11:11:06+10:00
Warm oil in frying pan over medium-high heat; add onion and cook until soft.
Add beef, cook for 4 minutes, mixing all the time. Stir in seasoning mix and water;
bring to boil. Reduce heat and simmer uncovered for 10 minutes or until sauce
thickens and smells yummy.
Warm Tortilla Pockets:

Do not heat or microwave Tortilla Pockets in package.
Microwave: Heat covered for 20 seconds on full power (1200W).
Oven: Wrap in foil. Heat for 6-8 minutes at 160°C
(140°C fan-equipped ovens). Keep covered until ready to use.
20907721AA 2020-07-27T13:04:13+10:00
Greatfor all
occasions!
Breakfast
On-the-go
Classic
© GENERAL MILLS | SERVING SUGGESTION
20925557AA 2020-07-21T15:08:58+10:00
WELCOME
Page tag
Let’s get
started
B
ring on spring! With that uplifting feeling in
the air, and the promise of warmer weather MAKE IT FRESH FOR SPRING
and longer days, we naturally want to eat
lighter meals that are bursting with fresh flavours. SENSATIONAL NEW
This issue delivers on exactly that, with more than
SALAD RECIPES
40 recipes singing with spring freshness.
Take salads from side
Start by updating your midweek menu with our
to main event with our
easy and delicious main-meal salads (p9). Then,
amazing recipes packed
stock up on plump and juicy berries to use in both
with colour and flavour.
sweet and savoury cooking (p25). And on the
Find them on page 9.
weekend, gather the family around the table to
enjoy a relaxing lunch – our spring menu is ideal
for sharing (p55). CURTIS STONE’S NEW
To help you get more bang for your buck with SPRING FAVOURITES
Photography Ben Dearnley Styling Julz Beresford Food preparation Maxwell Adey
your groceries this month, we also have lots of From scones and brekkie
ideas to reduce waste in the kitchen and make toast to an easy salad
the most of what you buy – look out for our and stir-fry, Curtis’ recipes
‘Waste Wise’ tips throughout this issue. Plus, on page 16 are full of
we’ve included a special Zero Waste feature with seasonal goodness.
clever ways to use up fresh produce and other
staple ingredients (p73).
Thinking about making your own bread? We have REFRESHING FRUIT
an easy place to start. Our focaccia masterclass has JUICES & SMOOTHIES
step-by-step tips on how to make this Italian-style Whiz up fresh juices,
classic and give it the on-trend floral twist (p82). smoothies and sparkling
We hope you enjoy the start of spring cooking. drinks using sweet
seasonal fruit. See page
THE COLES MAGAZINE TEAM 66 for the recipes.
Made a recipe from this issue? Share it with us! Snap a pic of your creation and upload to any – or all – of our sites. Use the hashtag #colesmag.
instagram.com/ pinterest.com/
facebook.com/coles coles.com.au/cookingclub youtube.com/coles
colessupermarkets colesrecipes
#colesmag 5
CLS0920p005 5 8/4/2020 12:04:09 PM

IN THIS ISSUE
»»CONTENTS »»
SPRING HAS SPRUNG, SO GIVE
YOUR COOKING A FRESH
UPDATE WITH OUR SEASONAL
RECIPES. PLUS, FIND OUT
HOW TO CUT DOWN ON Raspberry
WASTE IN THE KITCHEN. Chocolate Tart
(see recipe p27)
SEASONAL COOKING EVERYDAY IDEAS PLUS
p14 p35 p74
SPRING SALADS...P9 FAST & FRESH...P33 ZERO WASTE...73

Five fresh and stunning salads to try. Family-favourite dinners ready in Ways to reduce waste in your kitchen.
30 minutes or less.
COOKING WITH CURTIS...P16 PLATE OF ORIGIN...85
New ways with seasonal ingredients. WHAT’S FOR DINNER?...P43 A sneak peek of Channel 7’s hit new
A week’s worth of quick and easy meals, cooking show, plus a recipe to try.
IN-SEASON BERRIES...P25 each made using just 5 ingredients.
Make the most of sweet, juicy berries. FIND LOVE BUY...P96
JUICES & SMOOTHIES...66 Try these top picks from Coles.
WEEKEND LUNCH...P55 Make seasonal fruit and veg shine in our
Relax with a breezy menu to share. super fruit juices, spritzes and smoothies. EXTRAS...P102
Coles is making recycling easier.
TREND WATCH...P62 READY, SET, GROW...P76
Try our packed-with-spring-veg quiche. Get kids in the kitchen with recipes RECIPE INDEX...P105
from the Stephanie Alexander Kitchen
FOCACCIA MASTERCLASS...82 Garden Foundation. Plus, we have tips FAKE IT, DON’T MAKE IT...P106
A step-by-step guide to floral focaccia. to grow your own produce at home. Create a pretty bloom with cupcake mix.
6 coles.com.au
CLS0920p006 6 8/4/2020 12:03:35 PM

20941023AA 2020-07-21T19:21:06+10:00
FROM THE MASTERS OF ESPRESSO TO YOU.
Specially selected and gently drum roasted

for a Barista coffee grade experience, in every cup. www.lavazza.com.au
20942458AA 2020-07-24T10:33:36+10:00
PROUDLY SUPPORTING
@squeakygateoliveoil
fresh ideas
Spring salads
IF THERE’S ONE THING YOU NEED IN SPRING,
IT’S FRESH AND FLAVOURFUL SALAD IDEAS.
TRY THESE BRIGHT BEAUTIES.
ZUCCHINI & ASPARAGUS

SALAD WITH EGG
Serves 4 Prep 15 mins
Cooking 10 mins
4 Coles Australian Free Range Eggs

Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Emma Knowles *A runny egg yolk is considered to be a raw egg.
We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
1 cup (120g) frozen peas

2 zucchini, peeled into ribbons
1 bunch asparagus, woody ends
trimmed, finely shaved lengthways
¼ cup (60ml) extra virgin olive oil
2 tbs apple cider vinegar
1 tbs Coles Pure Australian Honey
1 tbs wholegrain mustard
1 head green oak leaf lettuce,
leaves separated
½ cup (70g) hazelnuts, toasted,
coarsely chopped
1. Cook eggs in a saucepan of

boiling water for 6 mins for soft
yolks* or until cooked to your
liking. Refresh under cold water.
2. Meanwhile, cook the peas in
a large saucepan of boiling water
for 2 mins or until heated through.
Refresh under cold water. Drain well.
3. Place the zucchini, asparagus and
peas in a large bowl. Combine the
oil, vinegar, honey and mustard in
a screw-top jar. Season. Seal and
shake well to combine. Drizzle half
the dressing over the zucchini
mixture. Gently toss to combine.
4. Arrange the lettuce on a serving
platter. Arrange zucchini mixture over Waste wise
the lettuce. Sprinkle with hazelnut. SWAP ME
Peel each egg and cut in half. Arrange Got slivered
over the salad. Season. Drizzle with almonds left over
the remaining dressing to serve. from Moroccan-Style
PER SERVE Beef Pizzas on page
Energy 1622kJ/388 Cals (19%) Protein 14g (28%)
Fat 30g (43%) Sat Fat 4g (17%) Sodium 287mg (14%) 37? Use them here
Carb 13g (4%) Sugar 12g (13%) Dietary Fibre 7g (23%)
instead of hazelnuts.
| Good source protein & fibre | Low sat fat | 3 veg serves |
#colesmag 9
CLS0920p009 9 8/5/2020 5:06:06 PM

fresh ideas
PICKLED CUCUMBER SALAD WITH SMOKED SALMON

Serves 4 Prep 20 mins (+ standing time) Cooking 5 mins
200g frozen edamame or broad beans 1. Cook the edamame or broad beans in a small bowl. Season. Arrange the
2 tbs rice wine vinegar in a saucepan of boiling water following radicchio and avocado on serving
2 tsp caster sugar packet directions. Refresh under cold plates. Top with the cucumber and
2 Lebanese cucumbers, water. Drain. Peel and place in a bowl. salmon. Sprinkle with the edamame
peeled into ribbons 2. Combine half the vinegar, half the or broad beans and drizzle with the
2 tbs Coles Asia Soy Sauce sugar and 1 tbs salt in a separate dressing to serve.
½ tsp wasabi paste bowl. Add the cucumber and toss PER SERVE
1 radicchio, leaves separated to combine. Set aside for 2 mins to Fat 13g (19%) Sat Fat 3g (13%) Sodium 1172mg (59%)
1 avocado, stoned, peeled, thinly sliced develop the flavours. Drain well. Carb 13g (4%) Sugar 7g (8%) Dietary Fibre 6g (20%)
150g Coles Tasmanian Hot Smoked 3. Whisk the soy sauce, wasabi paste, SERVE WITH toasted sesame seeds
Salmon Fillets With Pepper, flaked remaining vinegar and remaining sugar and pickled ginger
Spring Makeover
GO PLANT BASED
To make this salad
vegetarian, swap the salmon
for pan-fried tofu pieces.
10 coles.com.au
CLS0920p010 10 8/4/2020 12:51:14 PM

fresh ideas
Waste Wise
USE IT UP
Blitz up
leftover mint to
make a tangy green
goddess dressing
BBQ LAMB & BARLEY SALAD (see recipe page 14).
Serves 4 Prep 10 mins (+ 5 mins resting time) Cooking 20 mins
1 cup (200g) pearl barley ½ cup coarsely chopped to a plate and cover with foil. Set aside
12 Coles Australian Lamb Cutlets, flat-leaf parsley for 5 mins to rest.
French trimmed, or 4 Coles Australian 1 lemon, zested, juiced 4. Place the barley in a large bowl with
Lamb Forequarter Chops the tomato, cucumber, onion, spring
2 tsp smoked paprika 1. Cook barley in a large saucepan of onion, mint and parsley. Drizzle with
2 tsp dried oregano boiling water for 20 mins or until tender. the lemon juice and remaining oil and
¼ cup (60ml) olive oil Refresh under running water. Drain well. toss to combine.
300g mixed medley tomatoes, 2. Meanwhile, combine the lamb, 5. Spoon the barley mixture over a
coarsely chopped paprika, oregano and 1 tbs oil in a serving platter. Top with the lamb and
1 Lebanese cucumber, large bowl. Season. Toss to combine. sprinkle with lemon zest to serve.
coarsely chopped 3. Heat a barbecue grill or chargrill PER SERVE
1 red onion, finely chopped over medium-high heat. Cook lamb Fat 32g (46%) Sat Fat 10g (42%) Sodium 133mg (7%)
2 spring onions, thinly sliced for 2-3 mins each side for medium or Carb 35g (11%) Sugar 4g (4%) Dietary Fibre 10g (33%)
½ cup coarsely chopped mint until cooked to your liking. Transfer SERVE WITH mint sprigs and lemon wedges
#colesmag 11
CLS0920p011 11 8/4/2020 12:51:23 PM

20942463AA 2020-07-27T15:10:55+10:00
If you love dairy, but

your digestive system
doesn’t, Liddells Lactose
Free Dairy milk* is for you.
Made with real Australian
milk so you get all the
goodness and great taste,
without the lactose. Now
that’s real dairy freedom.
Food images are

serving suggestions only
*Liddells products should form

part of a healthy diet containing
a variety of foods.
liddells.com.au / liddells / liddellslactosefree

fresh ideas
SILVERBEET COLESLAW
WITH STICKY CHICKEN
Serves 4 Prep 10 mins Waste wise
(+ cooling & 15 mins marinating time)
Cooking 30 mins
MAKE A
PICKLE
Save the trimmed
6 Coles RSPCA Approved Australian
silverbeet stems to
Chicken Thigh Fillets, fat trimmed
make a tasty pickle
2 tbs honey
– find out how on
1 tbs Coles Asia Soy Sauce
page 74.
21/2 tbs sriracha or chilli sauce
1 tbs kecap manis
1 bunch silverbeet, stems trimmed,
finely shredded
¼ red cabbage, finely shredded
1 head baby cos lettuce,
finely shredded
1 Granny Smith apple,
cut into matchsticks
1 carrot, peeled, cut into
long matchsticks
½ cup (140g) Coles Light
Greek Style Natural Yoghurt
1. Preheat oven to 200°C. Line

a large baking tray with baking
paper. Combine chicken, honey,
soy sauce, 11/2 tbs sriracha or chilli
sauce and 3 tsp kecap manis
in a large bowl. Set aside for
15 mins to develop the flavours.
2. Arrange the chicken in a
single layer over the lined tray.
Bake, turning occasionally, for
30 mins or until the chicken is
cooked through and the sauce
thickens slightly. Set aside to
cool slightly.
3. Combine silverbeet, cabbage,
lettuce, apple and carrot in a large
bowl. Combine the yoghurt, remaining
sriracha or chilli sauce and remaining
kecap manis in a small bowl, adding
a little hot water to loosen the dressing
slightly, if necessary. Season.
4. Slice the chicken. Divide silverbeet
mixture and chicken evenly among
serving bowls. Season. Drizzle with
yoghurt mixture and any tray juices.
PER SERVE
Fat 12g (17%) Sat Fat 4g (17%) Sodium 963mg (48%)
SERVE WITH toasted pepitas (pumpkin seeds),

toasted sunflower seeds and toasted sesame seeds
#colesmag 13
CLS0920p013 13 8/4/2020 12:51:32 PM

fresh ideas
POTATO SALAD WITH GREEN GODDESS DRESSING

Serves 4 Prep 10 mins Cooking 15 mins
1.5kg Spud Lite potatoes 2 tbs finely chopped chives 3. To make the green goddess dressing,
300g sugar snap peas, trimmed, 2 tbs finely chopped tarragon place mayonnaise, yoghurt, anchovy,
halved lengthways 1 tbs finely chopped mint lemon juice, mustard, garlic, chives,
1 small fennel, shaved, fronds reserved tarragon and mint in a food processor.
1 bunch radishes, ends trimmed, 1. Place potatoes in a large saucepan. Process until mixture is smooth. Season.
quartered Cover with cold water. Place over high 4. Combine potato, peas, fennel, radish,
60g pkt Coles Australian Baby Rocket heat and bring to the boil. Cook for rocket, watercress and half the dressing
1 cup watercress sprigs 10-12 mins or until the potatoes are in a bowl. Transfer to a serving platter.
Green goddess dressing tender. Refresh under cold water. Drain. Drizzle with the remaining dressing and
1/4 cup (75g) reduced-fat mayonnaise Cut into quarters. sprinkle with the reserved fennel fronds.
2 tbs reduced-fat Greek-style yoghurt 2. Meanwhile, cook the sugar snap PER SERVE
2 anchovy fillets, finely chopped peas in a medium saucepan of boiling Fat 6g (9%) Sat Fat 1g (4%) Sodium 416mg (21%)
1 tbs lemon juice water for 2 mins or until bright green Carb 46g (15%) Sugar 13g (14%) Dietary Fibre 12g (40%)
2 tsp Coles Dijon Mustard and tender. Refresh under cold water. SERVE WITH lemon wedges
1 garlic clove, crushed Drain well. | Good source protein & fibre | Low sat fat | 3 veg serves |
waste wise
SAVE THE
GREENS
Don’t throw away the
radish leaves. Wash
them and tear into
salads, or chop them
and use in stir-fries.
14 coles.com.au
CLS0920p014 14 8/4/2020 12:51:42 PM

COB0166_OrganicAwar 2020-07-23T14:47:22+10:00
Choose from over I00

ACO Certified Organic
Coles brand products
Offering great taste, quality and value, you can also be assured that all of our
Coles Brand Organic products are Certified Organic.
Our Coles Brand Organic products are rigorously tested and audited to ensure that every
product is responsibly sourced and grown without the use of synthetic pesticides, herbicides,
hormones and antibiotics, is non-GMO, pasture fed, and biodiversity friendly.
ACO CERT. NO. 10645 ACO CERT. NO. 10645

Curtis stone’s
seasonal
Cooking
To help you make the most of all the fresh spring produce on offer,
I’ve created some tasty new ideas for breakfast, lunch and dinner. There’s
sweet brekkie toast, a veggie-packed salad and stir-fry, plus buttermilk scones
with a lemony topping that are perfect for dessert or afternoon tea.
ULTIMATE TOAST WITH HOMEMADE RICOTTA

& STRAWBERRY JAM
Serves 4 Prep 30 mins (+ cooling & 1 hour chilling time) Cooking 45 mins
3 cups (750ml) full-cream milk stirring occasionally to prevent scorching, juice, lemon rind, strawberries and
¾ cup (185ml) thickened cream for 15 mins. Set aside to cool for 5 mins sugar. Cook, stirring occasionally, for
⅔ cup (165ml) buttermilk  or until mixture begins to separate into 20 mins or until the mixture thickens.
1 large lemon, rind finely grated, juiced milky cheese curds and watery whey. Transfer to a shallow container and set
250g strawberries, hulled, halved 2. Line a large fine mesh sieve with aside to cool completely.
or quartered muslin or cheesecloth. Place over a large 4. Preheat grill on high. Spread 1 cut
½ cup (110g) caster sugar bowl. Pour the milk mixture into the lined side of each slice of bread with butter.
8 slices Coles Bakery Stone Baked sieve. Place in the fridge for 1 hour or Arrange the bread on the baking tray
by Laurent Pane Di Casa* until most of the liquid has drained from and cook under the grill for 3 mins or
60g unsalted butter, softened milk mixture (the texture of the ricotta until crisp and golden brown.
5. Spoon the ricotta and strawberry
*Selected stores only.
should be spreadable). Transfer the

1. In a large heavy-based saucepan, ricotta to an airtight container and chill mixture over each slice of toast and
place milk, cream, buttermilk and 1 tbs until ready to serve. (Store the ricotta in serve immediately.
lemon juice. Cook over medium heat for the fridge for up to 3 days.) PER SERVE
5 mins or until just beginning to simmer. 3. Meanwhile, in a large saucepan over Energy 2836kJ/678 Cals (33%) Protein 15g (30%)
Reduce heat to low and simmer gently, medium heat, combine 2 tbs lemon Carb 70g (23%) Sugar 47g (52%) Dietary Fibre 3g (10%)
16 coles.com.au
CLS0920p016 16 8/4/2020 1:55:04 PM

Cooking with curtis
spring makeover
SAVOURY TWIST
This homemade
ricotta is also delicious
with savoury toppings
such as smoked salmon,
sliced tomato or
smashed avocado.
CLS0920p017 17 8/4/2020 1:55:11 PM

“this salad is a great mix
of fresh, creamy and smoky
flavours, with a zesty dressing
to bring it all together.”
ROASTED CAULIFLOWER SALAD WITH

POBLANO CHILLIES & CHICKPEAS WATCH
Serves 4 Prep 15 mins (+ 10 mins cooling time) Cooking 45 mins
3 poblano chillies forms. Place the sour cream in a bowl.

2 garlic cloves, unpeeled Add the chilli mixture, coriander and
⅔ cup (160ml) olive oil, divided 2 tbs water. Stir to combine. Season
½ cup (120g) sour cream with salt. Cover and place in the fridge
2 tbs finely chopped coriander to chill until ready to serve. For another fresh
1 tsp ground cumin 3. Preheat oven to 230°C (210°C side, try Curtis’
1 tsp ground paprika fan-forced). Remove and discard foil asparagus, snow pea
1 large cauliflower (about 900g), from the baking tray. Place baking tray and wombok salad.
cut into large florets in the oven for 5 mins to preheat. See how it’s done
400g can chickpeas, rinsed, drained 4. In a large bowl, combine the cumin, at coles.com.au/
¼ cup (60ml) lime juice paprika, ¼ cup (60ml) oil, 1½ tsp salt curtiswomboksalad.
1 tsp Dijon mustard and ½ tsp pepper. Add cauliflower and
1 tsp honey chickpeas and toss to coat. Arrange the
2 cups (160g) shredded green cabbage cauliflower mixture in a single layer on
¼ red onion, very thinly sliced the hot baking tray. Roast for 15 mins.
100g Danish-style fetta, crumbled Toss and roast for a further 10-15 mins
2 radishes, finely shaved or until the cauliflower is crisp-tender
and the chickpeas are crisp.
1. Preheat grill on high. Line a large 5. In a small bowl, whisk the lime juice,
heavy-rimmed baking tray with foil and mustard, honey and remaining oil.
toss the chillies and garlic with 1 tbs oil. Season with salt and pepper.
Cook under the grill, turning the chillies 6. Spread sour cream mixture over a
and garlic halfway through cooking, for serving platter. Sprinkle with cabbage Waste Wise
15 mins or until the chillies are charred and onion. Top with the cauliflower,
all over and garlic skins are blackened. chickpeas and reserved chilli strips. MAKE A MASH
Transfer to a bowl. Cover and set aside Drizzle with the lime juice mixture. Use leftover sour cream
for 10 mins to cool. Sprinkle with fetta and radish to serve. in our Mustard Steak with
2. Peel the garlic, discarding the skins. PER SERVE Corn & Potato Mash. See
Energy 2811kJ/672 Cals (32%) Protein 16g (32%) recipe page 35.
Peel and seed the chillies. Tear 2 chillies Fat 56g (80%) Sat Fat 17g (71%) Sodium 1536mg (77%)
into strips and reserve. Finely chop the Carb 19g (6%) Sugar 9g (10%) Dietary Fibre 13g (43%)
garlic and remaining chilli until a paste SERVE WITH coriander sprigs and lime wedges
18 coles.com.au
CLS0920p018 18 8/4/2020 1:55:26 PM

Cooking with Curtis
CLS0920p019 19 8/4/2020 1:55:32 PM

20971283AA 2020-07-27T08:07:38+10:00
NUTRITION
Fuels & repairs

the body so you
can perform at
your best*
*Including Pauls High Protein Milk as part of a varied and healthy diet contributes to muscle maintenance and growth.
^Contains at least 30% more protein than Pauls Smarter White. #Contains at least 40% more calcium than Pauls Full Cream Milk.
Cooking with Curtis
“stir-fry the veggies until

just tender-crisp to enjoy
their full flavour.”
Springtime Stir-Fry
(recipe over page)
waste wise
A GREAT
GARNISH
Reserve the leftover
coriander to use in
our Tofu, Coconut
& Vegetable Laksa
on page 38.
#colesmag 21
CLS0920p021 21 8/4/2020 1:55:44 PM

Cooking with Curtis
SPRINGTIME STIR-FRY BUTTERMILK SCONES WITH

Serves 4 Prep 15 mins Cooking 10 mins STRAWBERRIES & LEMON CURD
Serves 12 Prep 15 mins (+ cooling & 2 hours chilling time) Cooking 30 mins
1/4 cup (60ml) coconut oil
200g cup mushrooms, thickly sliced 2 lemons, rind finely grated, juiced out to an 18cm x 25cm rectangle, about
*This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
2 bunches asparagus, woody ends 1½ cups (330g) caster sugar, 2cm thick. Use a large floured knife to
trimmed, halved crossways divided cut the dough into 12 even portions.
225g sugar snap peas, trimmed 2 extra-large Coles Australian Free Using a spatula, transfer the dough
1 celery stick, thinly sliced Range Eggs* portions to the lined tray. Arrange the
1 tbs minced garlic 250g chilled unsalted butter, dough portions in their original shape,
1 tbs ginger paste diced, divided leaving a 1cm gap between each
1 long red chilli or jalapeño chilli, 4 cups (600g) plain flour portion to allow room for spreading.
Portrait photography Steve Brown Recipe photography Ben Dearnley Recipe styling Michelle Noerianto Food preparation Tracy Rutherford
thinly sliced (optional) 1¼ tbs baking powder Brush the top of each dough portion
120g pkt Coles Australian Baby Spinach 1¼ cups (310ml) buttermilk with cream and sprinkle with raw sugar.
½ cup (75g) unsalted roasted cashews 1 tbs thickened cream 5. Bake for 20-25 mins or until golden
1 large spring onion, thinly sliced 1 tbs raw sugar brown. Set aside on the tray for 10 mins
½ cup coriander leaves 350g strawberries, hulled, cut into to cool. Slide the baking paper with
2 tsp sesame seeds, toasted thin wedges scones onto a wire rack for 45 mins
Stir-fry sauce 1½ cups (375ml) thickened cream, to cool or until barely warm.
¼ cup (60ml) tamari or soy sauce extra, whipped 6. Meanwhile, place the strawberries,
2 tsp cornflour 3 tsp lemon juice, the remaining caster
2 tsp rice wine vinegar 1. In a medium heatproof bowl, use sugar and a pinch of salt in a medium
1 tsp sesame oil your fingertips to rub 1 tbs lemon rind bowl. Toss to coat. Set aside, stirring
into 1/4 cup (55g) caster sugar until occasionally, for 30 mins or until
1. To make the stir-fry sauce, combine fragrant. Add 1/3 cup (80ml) lemon strawberries release their juices.
the tamari or soy sauce, cornflour, juice and the eggs and whisk to 7. Transfer scones to a serving platter.
vinegar and oil in a screw-top jar. combine. Place the bowl over a medium Stir chilled lemon mixture to loosen.
Seal and shake well to combine. saucepan of simmering water (don’t Place the whipped cream in a large
2. Heat a wok or large frying pan over let the bowl touch the water). Whisk wide shallow bowl. Spoon ⅔ cup lemon
high heat. Add the coconut oil and the lemon mixture constantly for mixture over the cream and use a
mushrooms. Cook, without stirring, for 5 mins or until light, fluffy and thick butter knife to gently marble. Spoon
1 min. Using 2 wooden spoons, stir in enough to coat the back of a spoon. the whipped cream mixture over the
the asparagus, sugar snap peas and 2. Remove bowl from heat. Add 75g scones and drizzle with the remaining
celery. Cook, stirring occasionally, for butter and whisk to combine. Cover lemon mixture. Top with the strawberry
2 mins. Add the garlic, ginger and chilli, and place in the fridge for 2 hours to mixture to serve.
if using. Cook, stirring occasionally, for chill or until lemon mixture thickens. PER SERVE
2 mins or until aromatic. 3. Preheat oven to 220°C (200°C Energy 2468kJ/590 Cals (28%) Protein 9g (18%)
3. Add spinach to wok or pan and cook, fan-forced). Line a 22cm x 33cm Carb 69g (22%) Sugar 32g (36%) Dietary Fibre 3g (10%)
stirring, for 1 min or until spinach wilts. rimmed baking tray with baking paper.
Add the cashews and stir-fry sauce and In a large bowl, combine the flour, 1 cup
bring to a simmer, stirring to combine. (220g) caster sugar, baking powder
4. Sprinkle stir-fry mixture with spring
onion, coriander and sesame seeds.
and 1 tsp sea salt flakes. Using your
fingertips, rub the remaining butter WATCH
PER SERVE into the flour mixture until the mixture See how
resembles coarse breadcrumbs. Add Curtis turns
Carb 17g (5%) Sugar 10g (11%) Dietary Fibre 8g (27%) the buttermilk and gently stir until a strawberries
SERVE WITH steamed jasmine rice moist dough forms. into a special
FIND ME… Ginger paste adds instant
4. Turn the dough onto a lightly treat to share at coles.com.au/
flavour to stir-fries and soups. Find it in floured surface and use your hands to chocolatedippedstrawberries.
the chilled fresh produce section. bring the dough together. Pat dough
22 coles.com.au
CLS0920p022 22 8/4/2020 1:55:47 PM

Portrait photography Steve Brown Recipe photography Ben Dearnley Recipe styling Michelle Noerianto Food preparation Tracy Rutherford
*This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
CLS0920p023 23
BERRIES
SWAP THE
make this with other

spring makeover
seasonal berries such as

For an easy flavour twist,
raspberries or blackberries.
& Lemon Curd
with Strawberries
Buttermilk Scones
8/4/2020 1:55:58 PM
20941021AA 2020-07-22T10:03:11+10:00
DATE. 14.07.2020 JOB SIZE. 275mm(h) x 210mm(w)

JOB NO. REV. CLIENT. JOB NAME.
in season
BERRIES
THESE ARE A FEW OF OUR FAVOURITE THINGS: BEAUTIFUL AUSSIE
BLUEBERRIES, BLACKBERRIES, RASPBERRIES AND STRAWBERRIES. THEY
ADD BURSTS OF JUICY FLAVOUR TO SWEET TREATS AND SAVOURY SALADS,
SO PICK UP SOME PUNNETS AND USE THEM IN OUR DELICIOUS RECIPES.
Recipes Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto Food preparation Theressa Klein & Sarah Hobbs
#colesmag 25
CLS0920p025 25 8/5/2020 5:05:19 PM

BLUEBERRY BREAKFAST GRANOLA BARS Makes 12 Prep 15 mins (+ cooling time) Cooking 40 mins
11/2 cups (225g) plain flour base and 2 long sides with baking spread and use your fingertips to rub
11/4 cups (110g) Coles Rolled Oats paper, allowing the sides to overhang. the spread into the flour mixture until
½ cup (40g) shredded coconut 2. Place half the flour, oats, coconut, mixture resembles coarse breadcrumbs.
1 tsp ground cinnamon cinnamon and spread in a food 4. Spread jam evenly over the base
140g Nuttelex spread processor. Process until the mixture just of the slice. Top with blueberries.
½ cup (65g) granola comes together. Spoon into the prepared Sprinkle granola mixture evenly over
1/2 cup (160g) blueberry or pan and use the back of the spoon to the blueberries. Bake for 30 mins or
blackberry jam press the mixture evenly over the base. until golden brown. Set aside in the
125g blueberries Bake for 10 mins or until light golden. pan to cool completely. Cut into pieces.
3. Meanwhile, combine the granola PER BAR
1. Preheat oven to 180°C. Grease a and remaining flour, oats, coconut and Energy 1071kJ/256 Cals (12%) Protein 4g (8%)
16cm x 26cm slice pan and line the cinnamon in a bowl. Add the remaining Carb 32g (10%) Sugar 11g (12%) Dietary Fibre 3g (10%)
Waste wise
FROZEN
BERRIES
Blueberries starting
to go soft? Freeze them
on a baking tray, then
store them in a sealable
bag in the freezer to
use in baking.
26 coles.com.au
CLS0920p026 26 8/4/2020 1:59:57 PM

in season
waste wise
LI’L BIKKIES
Turn any excess
pastry into tasty biscuits
– roll out and cut out
shapes, then bake until
just firm.
RASPBERRY CHOCOLATE TART Serves 12 Prep 15 mins (+ cooling & 1 hour resting time) Cooking 50 mins
100g butter, softened butter in a food processor. Process or until dry to the touch. Remove
½ cup (110g) caster sugar until the mixture resembles fine from oven. Reduce oven to 180°C.
1 Coles Australian Free Range Egg breadcrumbs. Add the egg yolk and 4. Use an electric mixer to beat the
1 cup (100g) almond meal water. Process until the dough just butter and sugar in a bowl until pale
¼ cup (35g) plain flour comes together. Turn onto a lightly and creamy. Beat in the egg. Stir in the
2 tbs Coles Cocoa Powder floured surface and shape into a disc. almond meal, flour and cocoa powder.
½ cup (160g) Coles Raspberry Jam Cover with plastic wrap and place in 5. Spread jam evenly over the pastry
125g fresh or frozen raspberries the fridge for 30 mins to rest. base. Sprinkle with half the raspberries.
375g raspberries, extra 2. Preheat oven to 200°C. Roll out Add the remaining raspberries to the
Chocolate pastry the pastry on a lightly floured surface chocolate mixture and gently fold to
11/4 cups (185g) plain flour to a 3mm-thick disc. Line a 24cm combine. Spoon the chocolate mixture
1/3 cup (55g) icing sugar mixture (base measurement) round tart tin over the jam and smooth the surface.
2 tbs Coles Cocoa Powder with removable base with the pastry. Bake for 30 mins or until the filling is
125g chilled butter, chopped Use a small knife to trim the edges. set. Set aside to cool completely.
1 Coles Australian Free Range Egg yolk Place in the fridge for 30 mins to rest. 6. Decorate tart with extra raspberries
1 tbs chilled water 3. Line the pastry case with baking and cut into wedges to serve.
paper and fill with pastry weights or PER SERVE
1. To make the chocolate pastry, place rice. Bake for 10 mins. Remove paper Energy 1561kJ/373 Cals (18%) Protein 5g (10%)
the flour, icing sugar, cocoa powder and and weights or rice. Bake for 8 mins Carb 39g (13%) Sugar 25g (28%) Dietary Fibre 4g (13%)
CLS0920p027 27 8/5/2020 5:05:34 PM

20925563AA 2020-07-28T11:38:47+10:00
in season
BAKLAVA TARTS waste wise

WITH RASPBERRY FILLING A PASTRY TWIST
Makes 4 Prep 15 mins (+ 30 mins You’ll have leftover filo
chilling time) Cooking 15 mins pastry here. Use it to make
our Moroccan Lentil &
4 sheets filo pastry Cauliflower Filo Snails
50g butter, melted at coles.com.au/
1/3 cup (80ml) honey moroccanfilosnails.
1 tsp ground cinnamon
2 tbs pistachios, finely chopped
2 tbs hazelnuts, toasted, finely chopped
1 tbs flaked almonds, finely chopped
125g raspberries
250g mascarpone
½ cup (140g) Coles Vanilla Yoghurt
1 tsp vanilla bean paste
1 tsp rosewater essence (optional)
Mixed berries, to serve
1. Preheat oven to 180°C. Grease four

10cm (base measurement) round fluted
tart tins with removable bases.
2. Place pastry sheets on a clean work
surface. Cut each sheet into 8 squares.
Cover with a damp tea towel. Combine
butter, 2 tbs honey and half the cinnamon
in a bowl. Combine pistachio, hazelnut and
almond in a separate bowl. Brush 1 pastry
square with a little butter mixture. Sprinkle
with a little pistachio mixture and top with
another filo square, turning slightly. Repeat
layering with 6 more pastry squares and
a little more butter mixture and pistachio
mixture, finishing with pastry, to make a
stack. Repeat with the remaining pastry
squares, butter mixture and pistachio
mixture to make 4 stacks.
3. Line prepared tins with pastry stacks.
Place on a baking tray. Bake for 10-12 mins
or until light golden. Set aside to cool.
4. Meanwhile, combine raspberries and
half the remaining honey in a saucepan
over medium heat. Cook, stirring, until
raspberries collapse. Strain the mixture
through a fine sieve into a small bowl.
Place in the fridge for 30 mins to chill.
5. Place the mascarpone, yoghurt, vanilla,
rosewater, if using, remaining honey and
remaining cinnamon in a bowl. Whisk until
soft peaks form. Add the raspberry sauce
and gently marble. Divide among the tart
cases. Top with mixed berries to serve.
PER TART
SERVE WITH mint leaves, chopped pistachio and honey
#colesmag 29
CLS0920p029 29 8/4/2020 2:00:12 PM

IN SEASON
STRAWBERRY & ASPARAGUS SALAD WITH SALMON

Serves 4 Prep 10 mins (+ resting time) Cooking 10 mins
4 Coles Tasmanian Salmon 1. Heat a barbecue grill or chargrill on mixture through a sieve into a small
Skin On Portions medium-high. Lightly spray salmon with bowl. Add the oil and season.
2 bunches asparagus, olive oil spray. Season. Cook on the grill 4. Place the radish, onion, bocconcini,
woody ends trimmed for 2 mins each side or until cooked to rocket and asparagus in a large bowl.
250g strawberries your liking. Transfer to a plate and cover Thinly slice the remaining strawberries
2 tbs Coles Finest Balsamic Vinegar with foil. Set aside for 5 mins to rest. and add to the rocket mixture. Divide
¼ cup (60ml) extra virgin olive oil 2. Meanwhile, cook asparagus on grill, among serving plates. Top with salmon.
4 radishes, thinly sliced turning, for 2 mins or until just tender. Drizzle with the dressing to serve.
½ red onion, thinly sliced 3. Place 2 strawberries in a small bowl. PER SERVE
200g cherry bocconcini, coarsely torn Use a fork to crush until almost smooth. Fat 45g (64%) Sat Fat 13g (54%) Sodium 177mg (9%)
120g pkt Coles Australian Baby Rocket Stir in the vinegar. Strain strawberry Carb 6g (2%) Sugar 6g (7%) Dietary Fibre 5g (17%)
Waste wise
ADD SOME
RADISHES
You’ll have leftover
radishes here. Add
to salads for crunch
– try Curtis’ cauliflower
salad on page 18.
30 coles.com.au
CLS0920p030 30 8/4/2020 2:00:20 PM

20897686AA 2020-07-21T16:18:07+10:00
PRIMO_BACON_COLES_FULL_PAGE_03_SEPT_Mag_OL.pdf 1 21/7/20 3:52 pm
20944887AA 2020-07-22T11:01:19+10:00
MYC10050 BioCheese_Coles_Mag_FP_Ad_SEP20_FA.indd 1 22/7/20 10:49 am

weeknight meals
Fast & fresh

LIGHTEN UP YOUR MIDWEEK MENU WITH OUR
QUICK, GREAT-TASTING MEALS FEATURING
SOME OF SPRING’S PEAK FRESH PRODUCE.
SALMON FRITTATA
WITH HERBS
Serves 4 Prep & cooking 30 mins
¼ cup (60ml) olive oil

1 cup (120g) frozen peas, thawed
1 tsp ground fennel
2 x 150g pkts Coles Tasmanian Hot
Smoked Salmon Portions, skin
removed, coarsely flaked
300ml Coles Light Thickened Cream
1 small red onion, thinly sliced
1 long red chilli, thinly sliced
(optional)
¼ cup mint leaves
Recipes Amanda Lennon Photography Ben Dearnley Styling Emma Knowles Food preparation Kerrie Ray
2 tbs dill sprigs

1/3 cup (95g) reduced-fat
Greek-style yoghurt
1. Preheat oven to 200°C.

Heat 2 tbs oil in a 20cm (base
measurement) non-stick ovenproof
frying pan over medium-high heat.
Add peas and fennel. Cook, stirring,
for 2 mins. Add the salmon and
cook, stirring, for 1 min or until heated
through. Reduce heat to medium.
2. Whisk the eggs and cream in
a large bowl. Season. Pour over
the salmon mixture. Cook, without
stirring, for 3 mins or until edges are
beginning to set. Bake for 12 mins or
until the top is just set. Set aside for
5 mins to cool slightly. Waste wise
3. Meanwhile, combine the onion, SALAD STAR
chilli, if using, mint, dill and remaining Use the leftover
oil in a small bowl. dill to make our
4. Top the frittata with the herb Silverbeet & Fetta
mixture and yoghurt. Season to serve. Pasta Salad on
PER SERVE page 56, or add
Fat 45g (64%) Sat Fat 16g (67%) Sodium 1009mg (50%) it to the potato
salad on page 14.
SERVE WITH lemon wedges
#colesmag 33
CLS0920p033 33 8/4/2020 3:17:45 PM

Spring makeover
PESTO TWIST
Leave out the
cream here and coat the
chicken in pesto before
cooking. Drizzle veggie
noodles with a little
pesto before serving.
CREAMY PESTO CHICKEN WITH VEGGIE NOODLES
1 tbs olive oil 1. Heat the oil in a large frying pan over into noodles. Place carrot in a heatproof
600g Coles RSPCA Approved medium-high heat. Cook the chicken bowl and cover with boiling water. Stand
Australian Chicken Thigh Fillets, for 3 mins each side or until browned. for 2 mins. Drain well and transfer to
halved Transfer to a plate. Add cream and pesto a colander. Repeat with the beetroot.
300ml Coles Light Thickened Cream to pan. Bring to the boil. Reduce heat to 3. Divide the vegetable noodles among
2/3 cup (180g) sun-dried tomato pesto medium. Cook for 2 mins or until mixture serving bowls. Top with the chicken
2 large carrots, peeled thickens slightly. Return the chicken to and spoon over the sauce in the pan.
2 medium beetroot, the pan. Cook, turning, for 3 mins or until Sprinkle with the olives, parmesan and
trimmed, scrubbed chicken is cooked through. Season. oregano. Season to serve.
¼ cup (40g) pitted kalamata olives 2. Meanwhile, wearing gloves to avoid PER SERVE
1/3 cup (25g) shaved parmesan staining your hands, use a spiraliser or Energy 2725kJ/652 Cals (31%) Protein 35g (70%)
2 tbs oregano leaves a sharp knife to cut carrot and beetroot Carb 15g (5%) Sugar 13g (14%) Dietary Fibre 8g (27%)
34 coles.com.au
CLS0920p034 34 8/4/2020 3:17:54 PM

weeknight meals
MUSTARD STEAK WITH CORN & POTATO MASH

800g washed potatoes, 1. Cook potato in a saucepan of boiling heat. Season steak. Spread evenly with
peeled, chopped water for 10 mins or until tender. Drain mustard. Cook for 2 mins each side for
2 tbs Coles Light Sour Cream well. Return to the pan. Add the sour medium-rare or until cooked to your
1 tsp olive oil cream. Place over low heat. Use a fork liking. Transfer to a plate. Rest for 5 mins.
420g can corn kernels, drained or potato masher to mash for 2 mins or 4. Divide the mash and asparagus
4 (about 200g each) Coles Australian until smooth and fluffy. Season. among serving plates. Arrange steak
No Added Hormones Beef Scotch 2. Meanwhile, heat oil in a large frying over mash. Sprinkle with chives to serve.
Fillet Steaks pan over medium heat. Add corn and PER SERVE
1/4 cup (70g) Coles Wholegrain Mustard cook, stirring occasionally, for 5 mins Energy 2318kJ/555 Cals (27%) Protein 54g (108%)
2 bunches asparagus, woody ends or until golden and heated through. Carb 38g (12%) Sugar 6g (7%) Dietary Fibre 7g (23%)
trimmed, steamed 3. Stir corn into mash. Season. Wipe | Good source protein & fibre | Low sat fat | 2 veg serves |
2 tbs chopped chives frying pan clean. Heat over medium-high SERVE WITH ground paprika and olive oil
Waste wise
DIY DRESSING
You’ll have leftover
sour cream here. Whisk
it with a little basil pesto
and warm water, then
drizzle over salads.
CLS0920p035 35 8/4/2020 3:18:01 PM

20897683AA 2020-07-21T16:14:10+10:00
P20128_PRIMO_LUNCH_COLES_FULL_PAGE_03_SEPT_Mag_OL.pdf 1 21/7/20 3:16 pm
weeknight meals
Spring makeover
VEGGIE TWIST
To make these
pizzas meat free, swap
the meatballs for gold
sweet potato, peeled,
thinly sliced.
MOROCCAN-STYLE
BEEF PIZZAS
2 large pieces pita bread

1/3 cup (95g) Coles Tomato Paste
12 Coles Australian No Added
Hormones Beef Meatballs
2 tbs pistachio dukkah
½ tsp ground allspice
2 tbs slivered almonds
2 tomatoes, chopped
1 red onion, finely chopped
½ cup (140g) Coles Greek
Style Natural Yoghurt
1. Preheat oven to
200°C. Line 2 baking
trays with baking
paper. Place pita on
trays. Spread with
tomato paste. Top
with the meatballs.
Sprinkle with dukkah,
allspice and almond
and spray with olive
oil spray. Season. Bake
for 15 mins or until
meatballs are cooked
and the pita is crisp.
2. Meanwhile, combine
the tomato and onion
in a bowl. Season.
3. Spoon the tomato
mixture over the pizzas
and drizzle with the yoghurt.
Season and cut into wedges
to serve.
PER SERVE
SERVE WITH baby rocket leaves

and lemon wedges
#colesmag 37
CLS0920p037 37 8/4/2020 3:18:09 PM

weeknight meals
Waste wise
EASY
MARINADE
Use leftover laksa
paste to coat prawns
or chicken pieces,
then barbecue until
cooked through.
TOFU, COCONUT & VEGETABLE LAKSA

1/3 cup (25g) shredded coconut 1. Heat a large saucepan over medium 3. Add noodles to pan. Cook for 2 mins
200g Coles Nature’s Kitchen Firm heat. Add coconut and cook, stirring, or until the vegetables and noodles are
Tofu, drained, cut into 2cm pieces for 1 min or until toasted. Transfer to tender. Add the bok choy and cook for
1/2 cup (150g) laksa paste a bowl. Spray pan with olive oil spray. 1 min or until bok choy wilts. Season.
400ml can light coconut milk Add tofu and cook, turning, for 2 mins 4. Use tongs to transfer noodles and
3 kaffir lime leaves or until golden. Transfer to a plate. vegetables to serving bowls. Add the
300g gold sweet potato, peeled, halved 2. Add the laksa paste to the pan. Cook, tofu and ladle over the laksa soup.
lengthways, cut into 1cm-thick slices stirring, for 30 secs or until aromatic. Stir Sprinkle with the toasted coconut
1 red capsicum, seeded, chopped in coconut milk, lime leaves and 11/2 cups and coriander to serve.
200g broccoli, cut into florets (375ml) water. Bring to a simmer. Add PER SERVE
440g pkt rice noodles sweet potato. Cook, partially covered, Fat 31g (44%) Sat Fat 19g (79%) Sodium 1236mg (62%)
1 bunch baby bok choy, chopped for 5 mins. Add capsicum and broccoli. Carb 108g (35%) Sugar 13g (14%) Dietary Fibre 15g (50%)
1/3 cup coriander leaves Cook, uncovered, for 2 mins. SERVE WITH lime wedges
38 coles.com.au
CLS0920p038 38 8/4/2020 3:18:17 PM

20910443AA 2020-07-24T12:37:39+10:00
CA-RealStock-PorkRibs-ColesMag210x275-0720.indd 1 24/7/20 12:13 pm

20918256AA 2020-07-27T10:48:35+10:00
promotion
Amazing tacos
Give taco night a quick and tasty
twist with this 5-ingredient recipe
made using Aussie pork. You’ll
have tacos in just 20 minutes.
MEXICAN-STYLE
PORK TACOS
Makes 10 Prep 10 mins
Cooking 10 mins
400g pkt Coles Australian

Pork Sizzle Steak
40g pkt chipotle & roasted
garlic dry marinade
400g pkt Coles Mexican
Style Salad Kit
10 Coles Street
Tortilla Wraps
125g cherry tomatoes,
quartered
1. Combine the pork and

marinade in a bowl. Spray
with olive oil spray.
2. Heat a chargrill on high.
Cook the pork, in batches, for
2 mins each side or until just
cooked through. Transfer to
a plate and cover with foil. Set
aside for 5 mins to rest. Slice.
3. Meanwhile, prepare salad kit
in a large bowl following packet
directions, reserving half the
dressing. Heat the tortillas
following packet directions.
4. Divide the tortillas among
serving plates. Top with
the salad, pork and
tomato. Drizzle with
reserved dressing
to serve.
Coles Australian Pork Sizzle Steak is sliced thinly

so it cooks in minutes. This tender cut is also
Aussie grown and free from artificial growth
promotants. For cooking tips, visit pork.com.au.
CLS0920p041 41 8/4/2020 2:00:58 PM

20946593AA 2020-08-03T09:17:20+10:00
NEW FRESH PACK,

SAME GREAT TASTE
OVER 4,000 HOURS OF SUNSHINE IN
EVERY CUP, FOR A RICH NATURAL TASTE.
5-ingredient
Page
meals
tag
SPEND LESS TIME IN THE

AISLES (AND IN THE KITCHEN!)
WITH THESE SPEEDY AND
EASY-TO-MAKE RECIPES.
MEAT-FREE
MONDAY
Recipes Tracy Rutherford & Sarah Hobbs Photography Ben Dearnley Styling Emma Knowles & Berni Smithies Food preparation Kerrie Ray & Theressa Klein
QUICK SPRING GNOCCHI

4
1 START HERE
Trim 2 bunches asparagus and
cut into 5cm lengths. Halve 300g
sugar snap peas lengthways.
Cook a 500g pkt Coles Potato
Gnocchi, asparagus and peas
in a saucepan of boiling water
for 2-3 mins or until gnocchi
rises to the surface. Drain well.
2 MAKE THE SAUCE

Bring 300ml thickened cream
to the boil in a large frying pan
over high heat. Cook for 2 mins or
until cream thickens. Stir in 1/4 cup
(65g) basil pesto. Remove from heat.
3 FINISH IT OFF
Add the gnocchi mixture to the cream
mixture and toss to combine. Divide
among serving bowls. Drizzle with an
extra 1/4 cup (65g) basil pesto. Season.
PER SERVE
waste wise
IMPRESS
WITH PESTO
Use leftover pesto
WHAT on toasties, drizzled
YOU over roasted veggies,
NEED ASPARAGUS
SUGAR SNAP
PEAS GNOCCHI
THICKENED
CREAM BASIL PESTO
or marbled through
mashed potato.
#colesmag 43
CLS0920p043 43 8/4/2020 5:38:49 PM

TUESDAY
CHEAT’S LAMB ROAST 4
1 START HERE 2 COOK THE CHOPS 3 SERVE WITH TRIMMINGS

Pierce lid of a 400g pkt Coles Australian Meanwhile, heat a large frying pan Place 1 cup (120g) frozen peas in
Baby Potatoes with Parsley & Butter over medium-high heat. Lightly spray a microwave-safe dish. Cover and cook
twice. Microwave on high for 5 mins. Place 8 Coles Australian Lamb Loin Chops in microwave for 2 mins or until heated
on a greased baking tray with a 400g pkt with olive oil spray. Cook, in batches, through. Add the vegetables, peas and
Coles Australian Broccoli, Cauliflower, for 3-4 mins each side or until the lamb 1/3 cup (80g) tomato chutney to the lamb.
Pumpkin & Sweet Potato or a 500g pkt is browned and cooked to your liking. PER SERVE
Coles Roasting Vegetables with Garlic Transfer the lamb to a plate and cover Fat 15g (21%) Sat Fat 7g (29%) Sodium 159mg (8%)
and Rosemary. Roast at 200°C for with foil. Set aside for 5 mins to rest. Carb 27g (9%) Sugar 13g (14%) Dietary Fibre 7g (23%)
20 mins or until tender and golden. Divide among serving plates. | Good source protein & fibre | Low sodium | 2 veg serves |
WHAT
YOU
NEED
POTATOES
VEGETABLES
LAMB CHOPS
FROZEN PEAS
waste wise TOMATO

CHUTNEY
DIY GLAZE
Turn leftover
chutney into a tasty
glaze. Just blend with
a little water, then
brush over meat
before grilling.
44 coles.com.au
CLS0920p044 44 8/4/2020 5:38:59 PM

5-ingredient meals
WHAT
YOU
NEED CAESAR
SALAD KIT
HOT-SMOKED
SALMON TOMATOES
BABY
CUCUMBERS RED ONION
waste wise
HALF NOW,
HALF LATER
WEDNESDAY
You’ll have half a red
onion remaining here.
Finely chop it and stir
NO-COOK SALMON CAESAR SALAD 4

into the rice on page 48.
1 START HERE 2 ADD COLOUR & CRUNCH 3 FINISH YOUR SALAD

Divide lettuce from 2 x 265g pkts Coles Divide the salmon among the bowls with Drizzle the salad with the dressing
Caesar Salad Kit among serving bowls. 200g Perino tomatoes, sliced, a 250g pkt from the kits. Season with pepper.
Remove and discard skin from 2 x 150g baby cucumbers, quartered, and 1/2 small PER SERVE
Coles Tasmanian Hot Smoked Salmon red onion, thinly sliced. Sprinkle with Energy 2061kJ/493 Cals (24%) Protein 31g (62%)
Portions. Tear salmon into chunks. bacon, croutons and parmesan from kits. Carb 17g (5%) Sugar 6g (7%) Dietary Fibre 4g (13%)
CLS0920p045 45 8/4/2020 5:39:10 PM

20918269AA 2020-07-27T13:56:33+10:00
5-ingredient meals
THURSDAY
SPEEDY CHORIZO SANDWICHES 4
1 START HERE 2 ADD YOUR TOPPINGS 3 FINISH IT OFF

Heat a chargrill on high. Cook 2 chorizo Split each piece of baguette and Top sandwiches with the chorizo and
sausages, thinly sliced diagonally, spread the cut side with half a 280g jar remaining caramelised onion jam.
turning, for 5-7 mins or until crisp and caramelised onion jam. Top with 60g Serve immediately.
golden brown. Cut a Coles Bakery baby rocket leaves and a 330g jar PER SERVE
Stone Baked by Laurent Sourdough chargrilled peppers (capsicum), Energy 1368kJ/327 Cals (16%) Protein 9g (18%)
Baguette* diagonally into quarters. drained, coarsely torn lengthways. Carb 35g (11%) Sugar 26g (29%) Dietary Fibre 4g (13%)
waste wise
SAVE
THE OIL
Don’t throw away the
drained oil from your jar
of chargrilled peppers.
Keep it to use for
pan-frying veggies.
WHAT
YOU
NEED CHORIZO
SOURDOUGH
BAGUETTE
CARAMELISED
ONION JAM BABY ROCKET
CHARGRILLED
PEPPERS
#colesmag 47
CLS0920p047 47 8/4/2020 5:39:21 PM

5-ingredient meals
FRIDAY
spring makeover
EASY CHICKEN SKEWERS

WITH PINEAPPLE RICE ADD MORE VEGGIES
To boost the veg here, use
4 Coles Australian Cauliflower
Rice instead of coconut rice.
1 START HERE
Heat a large frying pan over medium
heat. Spray 2 x 400g pkts Coles Chicken
Tenderloin Skewers Malaysian Style* or
2 x 375g pkts Coles RSPCA Approved
Chicken Kebabs Nut Free Satay with
olive oil spray. Cook in batches, turning,
for 13 mins or until cooked through.
2 PREP THE RICE

Meanwhile, heat 2 x 250g pkts
microwavable coconut rice following
packet directions. Transfer to a bowl.
Use a fork to separate the grains. Drain
and reserve the juice from a 225g can
pineapple pieces in juice. Cut pineapple
into small pieces. Add to the rice with
1 red capsicum, seeded, finely chopped,
and 2 tbs reserved juice from the
pineapple. Season. Stir to combine.
3 PLATE IT UP
Divide the rice mixture among serving
bowls. Top with a 60g pkt Coles
Australian Baby Spinach and chicken.
PER SERVE
WHAT
YOU
NEED CHICKEN
SKEWERS COCONUT RICE
PINEAPPLE CAPSICUM BABY SPINACH
48 coles.com.au
CLS0920p048 48 8/4/2020 5:39:34 PM

CDS0735_SecondbiteC 2020-07-31T16:44:46+10:00
Spice up your Coles Kitchen Soup

Try another recipe:
Curtis
Stone’s
Butternut Pumpkin Soup with
Luke
Sautéed Mushrooms & Cream
Mangan’s
Serves 4 | Prep 5 mins | Cooking 15 mins
4 Coles Kitchen Butternut Pumpkin 1. Heat large non-stick frying pan

300g Soup over medium high heat. Add 10g Chicken & Corn Soup
butter, shallots and cook, stirring with Zucchini, Coriander
30g unsalted butter, cubed
occasionally for 2 minutes or until & Coconut Fritters
2 small shallots, finely chopped shallots begin to soften.
150g oyster mushrooms, trimmed 2. Add 10g butter and mushrooms,

You only need
and cut into 2.5cm pieces cook for 8 minutes while stirring Zucchini, coriander, eggs, coconut
occasionally or until mushrooms flour, olive oil, salt & pepper
150g portabella mushrooms, stems are tender and beginning to
removed, cut into 2.5cm pieces caramelise.
100g small mushrooms like enoki
or shimeji (optional)
3 cloves garlic, finely chopped
1/4 cup thickened cream
3. Add 10g butter and garlic, cook
while stirring occasionally for 2
minutes or until fragrant.
4. Heat soup using packaging
+ Coles Kitchen
Chicken and Corn
Soup 300g
+
instructions and pour into 4 shallow
bowls. Spoon mushroom mixture
into centre of bowls. Sprinkle sea
salt flakes over mushrooms. Garnish Courtney
soup with a light drizzle of cream
10¢
and serve. Roulston’s
donation to
SecondBite Loaded Mexican Style
with every purchase Pumpkin Soup
of a Coles Kitchen
Coles Kitchen
300g soup*
You only need
Butternut Pumpkin Avocado, Greek yoghurt, garlic,
Soup 300g
white corn chips, lime juice,
coriander, cumin, jalapeno chilli
+ Coles Kitchen
Butternut Pumpkin
Soup 300g
Find these recipes and more

ways to spice up your soup
at coles.com.au
*SecondBite offer ends 6 October 2020

6992 Coles A4 Coles Magazine Lamb pita burger - 6Jul20_FA.indd 1 15/07/2020 10:50:37 AM
PROMOTION
Page tag
Creamy pasta
The secret to this quick weeknight dinner?
Black Swan Warming Leek & Bacon dip
gives it irresistible flavour for little effort.
SPEEDY CHICKEN
& BACON PASTA
375g penne
1 tbs olive oil
4 bacon rashers, chopped
2 cups shredded roast chicken
1 cup (120g) frozen peas
2 x 180g tubs Black Swan Warming
Leek & Bacon dip
2 tbs chopped flat-leaf parsley
1. Cook the pasta in a medium

saucepan of boiling water
following packet directions or
until al dente. Drain, reserving
⅓ cup (80ml) of cooking liquid.
2. Meanwhile, heat oil in a large
saucepan over medium-high
heat. Add the bacon and cook,
stirring, for 5 mins or until crisp.
Add the chicken and peas and
cook, stirring, for 3 mins or until
heated through.
3. Add the dip, pasta and reserved
cooking liquid to the chicken
mixture in the pan. Toss until well
combined and heated through.
Sprinkle with parsley and season.
New and exclusive to Coles, Black

Swan Warming Leek & Bacon dip
is made to be enjoyed either hot or
cold. Add it to grazing boards, use it
as a filling for cob dip or turn it into
a sauce for pasta dishes like this one.
#colesmag 51
CLS0920p051 51 8/4/2020 2:01:55 PM

20936583AAL 2020-07-27T11:25:22+10:00
DIFFE S A M E Tas
RENT te
Kick
OMEGA-
3
5 ESSEN
N U T R I E NT I A L
TS
P R OT E I N
20936583AAR 2020-07-27T11:26:53+10:00
SMOKED SALMON SALAD

INGREDIENTS METHOD
• 250g Tassal Smoked Salmon 1 To make dressing, combine lemon juice and
• 1 cup of mixed herbs or sprouts olive oil and season.
• ½ cup of mixed leaves 2 Assemble herbs, leaves, avocado, cucumber
• 2 avocados, sliced and tomatoes, mixed or separate according
• 1 cucumber, sliced to your preference.
• 8 cherry tomatoes, halved
3 Drizzle over dressing and serve topped with
• 2 tbsp pumpkin seeds, toasted
Tassal Smoked Salmon and pumpkin seeds.
• ¼ cup olive oil
• 1 lemon, juiced
• Salt and pepper
SMOKED SALMON CARBONARA

INGREDIENTS METHOD
• 250g Tassal Smoked Salmon 1 While the pasta is cooking, lightly sauté crushed
• 400g spaghetti garlic and shallots with a little oil.
• 1 tbsp olive oil 2 Place eggs, thickened cream and parmesan in
• 2 garlic cloves, crushed a bowl. Season, then mix gently with a fork.
• 3 eggs
• 100ml thickened cream 3 Drain pasta and then return to the same pan
• 2 tbsp flat-leaf parsley leaves away from the stove top.
• 2 shallots, finely chopped 4 Add the Tassal Smoked Salmon, egg mixture,
• ²⁄³ cup freshly grated parmesan garlic, shallots and parsley to the hot pasta;
• Salt and pepper toss to combine. The heat from the pasta will
cook the egg slightly and form a creamy sauce.
5 Garnish with parmesan.
SMOKED SALMON SOURDOUGH

INGREDIENTS METHOD
• 250g Tassal Smoked Salmon 1 Place hollandaise sauce in a microwave-proof
• 200g jar hollandaise sauce bowl, add the lemon juice and mix well.
• 1 tbsp lemon juice 2 Heat in a microwave on high for 20 seconds.
• 12 slices wholegrain Stir, then return to microwave for a further
sourdough bread, toasted 20 seconds until hot.
• 1 avocado, peeled, stone
3 To serve stack 3 slices of toast on top of each
removed, lightly crushed
other and top with smashed avocado. Arrange
with a fork
the egg on top of the avocado, then top with
• 4 eggs, soft boiled
2 slices of Tassal Smoked Salmon.
• 4 lemon cheeks
• 4 sprigs dill 4 Finish with a spoonful of hollandaise sauce
and serve immediately with a cheek of lemon
and a sprig of dill.
VISIT TASSAL.COM.AU
FOR MORE DELICIOUS RECIPES
INSPIRATION OR FOLLOW US ON
20946588AA 2020-07-24T14:12:47+10:00
BIGGER PACK
WITH MORE
TO SHARE
CADBURY
CA
C ADB
AD
DBURY FAVOURITES
FAVO
OURITES AND THE COLOUR PURPLE ARE T
TRADEE MARKS
M USED UNDER LICENCE
58033421_CLS_MAG_FAVOURITES_820g_FP_v5_FA.indd 1 24/07/2020 13:57

spring menu
Weekend
LUNCH
THE CHANGE OF SEASON IS A CELEBRATION IN ITSELF, SO
STEP UP TO THE OCCASION WITH THESE FRESH DISHES.
Recipes & food preparation Jessica Brook Photography Ben Dearnley Styling Steve Pearce
#colesmag 55
CLS0920p055 55 8/4/2020 3:14:23 PM

waste wise
DIY SPRING
ONION OIL
Use leftover spring
onions to make a zesty
oil. Chop and blend
with olive oil, then use
in salads or stir-fries.
SILVERBEET & FETTA PASTA SALAD Serves 6 as a side Prep 10 mins (+ cooling time) Cooking 20 mins
2 small pieces wholemeal 1. Preheat oven to 200°C. Place pita on 4. Place the silverbeet mixture in a
pita bread a baking tray. Brush with 2 tsp oil. Bake blender with the dill, lemon rind and
2 tbs olive oil for 6 mins or until crisp. half the fetta. Blend until smooth.
300g Coles Large Pasta Shells 2. Meanwhile, cook the pasta following 5. Break the pita into large pieces.
2 garlic cloves, crushed packet directions or until al dente. Place the pasta and zucchini noodles
4 spring onions, thinly sliced Refresh under cold water. Drain well. in a large bowl. Drizzle with dill mixture
1 bunch silverbeet, leaves only, 3. Heat remaining oil in a large non-stick and gently toss to combine. Season.
coarsely chopped frying pan over medium heat. Add the Top with the pita and remaining fetta.
¼ cup chopped dill garlic and half the spring onion. Cook PER SERVE
1 tsp finely grated lemon rind for 4 mins or until aromatic. Add the Fat 15g (21%) Sat Fat 6g (25%) Sodium 574mg (29%)
200g Coles Danish Fetta, crumbled silverbeet and ½ cup (125ml) water. Carb 41g (13%) Sugar 2g (2%) Dietary Fibre 4g (13%)
250g pkt Coles Australian Cover and cook for 3-4 mins or until the | Good source protein & fibre | 2 veg serves |
Zucchini Noodles silverbeet wilts. Set aside to cool slightly. SERVE WITH dill sprigs
56 coles.com.au
CLS0920p056 56 8/4/2020 3:14:34 PM

spring menu
waste wise
LOVE YOUR
LEFTOVERS
Sliced roast lamb
is great in salads
or sandwiches.
Wrap in foil and
store in the fridge
for up to 3 days.
Lamb with Cucumber

& Onion Relish
(see recipe p60)
CLS0920p057 57 8/4/2020 3:14:42 PM

20918644AA 2020-07-24T14:10:44+10:00
DISCOVER OUR SMOOTH

DARK CHOCOLATE RANGE TODAY
W H E N E T H C I A L LY S O U R C E D C O C O A M E E T S P U R E I N D U L G E N C E
spring menu
Hasselback
Potatoes with
Parsley Pesto
(recipe over page)
waste wise
HERB HEROES
Use leftover basil
and parsley to make herb
cubes to use in soups and
stir-fries. Chop the herbs,
place in an ice cube tray
and top with oil. Freeze.
#colesmag 59
CLS0920p059 59 8/4/2020 3:14:50 PM

Page tag
TAKE IT EASY ON THE WEEKENDS

WITH SIMPLE BUT DELICIOUS DISHES
THAT ARE IDEAL FOR SHARING.
HASSELBACK POTATOES YOGHURT & STRAWBERRY

WITH PARSLEY PESTO TART WITH MINT SUGAR
Serves 6 as a side Prep 15 mins Serves 6 Prep 20 mins (+ setting,
Cooking 50 mins chilling & cooling time) Cooking 15 mins
6 medium Red Royale potatoes, 1½ cups (240g) almonds

halved lengthways 2 tbs chia seeds
LAMB WITH CUCUMBER ¼ cup (60ml) avocado oil 6 fresh dates, pitted
& ONION RELISH ⅓ cup (25g) finely grated parmesan 1 tbs vegetable oil
Serves 6 Prep 15 mins (+ 5 mins 250g pkt Coles Australian Cocktail 1 Coles Australian Free Range Egg
resting & 30 mins marinating time) Truss Tomatoes 2 tsp vanilla bean paste
Cooking 25 mins ½ cup flat-leaf parsley leaves ½ cup mint leaves
½ cup basil leaves ¼ cup (55g) white sugar
¼ cup (60ml) red wine vinegar ¼ cup (40g) pepitas (pumpkin seeds), ¾ cup (200g) Greek-style yoghurt
1 tbs Coles Pure Australian Honey toasted 1¼ cups (300g) reduced-fat ricotta
4 garlic cloves, crushed 1 small garlic clove 250g strawberries, thinly sliced
¼ tsp dried chilli flakes (optional) 1 avocado, stoned, peeled, chopped
½ cup chopped oregano 1 lemon, juiced 1. Grease an 11cm x 34cm (base
1.1kg Coles Australian Lamb measurement) fluted tart tin with
Butterflied Leg 1. Preheat oven to 220°C. Line a large removable base. Place almonds, chia
2 tbs olive oil roasting pan with baking paper. Place seeds, dates, oil, egg and half the vanilla
2 Lebanese cucumbers, 1 potato half on a clean work surface. in a food processor. Process for 3 mins
thinly sliced Place a chopstick along either side of the or until finely chopped and the mixture
1 red onion, thinly sliced potato half. Use a small sharp knife to holds together when pinched. Spoon into
1 lemon, juiced thinly slice potato down to the level of the prepared tin. Use a flat-bottomed
chopsticks at 3mm intervals (this stops glass to spread and press the mixture
1. Combine the vinegar, honey, garlic, you from cutting all the way through). evenly over the base and sides of the tin.
chilli flakes, if using, and half the Place, flat-side down, in the prepared Place in the fridge for 15 mins to set.
oregano in a shallow bowl or ceramic pan. Repeat with the remaining potato. 2. Preheat oven to 180°C. Place tin on
dish. Add the lamb and turn to coat. Drizzle with 1 tbs oil and season. Roast a baking tray. Use a fork to prick base all
Cover and place in the fridge for for 40 mins or until golden and tender. over. Bake for 15 mins or until firm. Cool.
30 mins to develop the flavours. 2. Sprinkle the potato with 1 tbs of the 3. Meanwhile, place mint on a small
2. Heat a barbecue grill or chargrill on parmesan. Add tomatoes to the roasting microwave-safe plate lined with paper
medium. Drizzle the lamb with oil. Cook pan. Roast for 10 mins or until tomatoes towel. Cook in the microwave on high
for 12 mins each side for medium-rare begin to collapse and potato is crisp. for 30 secs, in 3 intervals, or until dry.
or until the lamb is cooked to your 3. Meanwhile, place the parsley, basil, Place mint in a clean food processor
liking. Transfer to a plate and cover pepitas, garlic and remaining parmesan with sugar. Process until finely chopped.
with foil. Set aside for 5 mins to rest. in a food processor. Process until finely 4. Place yoghurt, ricotta and remaining
3. Combine the cucumber, onion, chopped. Add the avocado, lemon juice, vanilla in a clean food processor and
lemon juice and remaining oregano in remaining oil and 2 tbs water. Process process until smooth. Spoon over the
a small bowl. Season. Toss to combine. until well combined. almond mixture in the tin and smooth
4. Thickly slice the lamb and serve 4. Drizzle the potato mixture with the surface. Chill for 20 mins or until firm.
with the cucumber and onion relish. parsley pesto to serve. 5. Transfer tart to a serving platter. Top
PER SERVE PER SERVE with strawberry. Sprinkle with mint sugar.
Energy 2146kJ/513 Cals (25%) Protein 46g (92%) Energy 1514kJ/362 Cals (17%) Protein 10g (20%)
PER SERVE
Fat 30g (43%) Sat Fat 12g (50%) Sodium 362mg (18%) Fat 19g (27%) Sat Fat 4g (17%) Sodium 104mg (5%)
Carb 12g (4%) Sugar 8g (9%) Dietary Fibre 9g (30%) Carb 32g (10%) Sugar 6g (7%) Dietary Fibre 8g (27%)
SERVE WITH lemon wedges and SERVE WITH oregano leaves, basil leaves Carb 23g (7%) Sugar 21g (23%) Dietary Fibre 7g (23%)
oregano sprigs and toasted pepitas (pumpkin seeds) SERVE WITH mint sprigs
60 coles.com.au
CLS0920p060 60 8/5/2020 5:11:42 PM

spring
Pagemenu
tag
Yoghurt & Strawberry

Tart with Mint Sugar
Waste wise
USE IT UP
Mint sugar, like
what we’ve made in this
recipe, is a great way to
use up mint leaves. Store
it in an airtight container
for up to 1 week. Sprinkle
over desserts or use it to
decorate rims of glasses
for cocktails and mocktails.
#colesmag 61
CLS0920p061 61 8/4/2020 3:15:07 PM

The new
spring quiche
HOW DO YOU REFRESH THE CLASSIC PICNIC FAVOURITE?
SWITCH THE PASTRY FOR A CRISPY SWEET POTATO CRUST,
THEN GO BIG ON GREENS FOR A 'GRAM-WORTHY FINISH.
SPRING VEG QUICHE WITH SWEET POTATO CRUST

Waste wise
2 medium gold sweet potatoes heat. Add the leek, cut-side down, and USE IT UP
1 tbs olive oil cook for 1 min each side or until light Save the
1 leek, pale section only, thinly sliced golden. Transfer to a plate. Add the remaining baby
120g pkt Coles Australian spinach to the pan and cook, tossing broccoli to add to
Baby Spinach occasionally, for 2 mins or until spinach Curtis’ Springtime
1/2 bunch baby broccoli just wilts. Transfer to a bowl. Stir-Fry on page 22.
½ cup (60g) frozen broad beans, 3. Place baby broccoli, broad beans
thawed, peeled and the combined peas in a heatproof
½ cup (60g) frozen peas bowl. Pour over enough boiling water
50g snow peas, halved lengthways to cover. Set aside for 30 secs. Drain.
50g sugar snap peas, halved 4. Whisk the egg and cream in a large
lengthways bowl until well combined. Season.
8 Coles Australian Free Range Eggs, 5. Arrange the spinach, leek, baby
lightly whisked broccoli, combined peas, broad beans
½ cup (125ml) thickened cream and goat’s cheese over the sweet THIS STUNNING
100g goat’s cheese potato crust. Pour over the egg
mixture. Bake for 30-35 mins or SPRING QUICHE
1. Preheat oven to 200°C. Grease until egg mixture is just set. SHOWCASES
a 24cm (base measurement) round Photography Ben Dearnley Styling Michelle Noerianto
THE VERY BEST
PER SERVE
fluted quiche dish. Use a mandolin or Fat 31g (44%) Sat Fat 14g (58%) Sodium 352mg (18%)
sharp knife to slice the sweet potatoes Carb 36g (12%) Sugar 17g (19%) Dietary Fibre 13g (43%) OF IN-SEASON
Recipe & food preparation Sarah Hobbs
crossways into 1mm-thick slices. Place in

VEG. SERVE IT
SERVE WITH spring onion curls and dill sprigs
a large bowl and drizzle with half the oil.
Season. Arrange the sweet potato, UP FOR AN
overlapping slightly, in 3-4 layers over
the base and side of the prepared dish, WATCH EASY LUNCH
allowing the sweet potato to extend Give our tasty OR DINNER.
above the side. Place on a baking tray. mini spring
Bake for 20 mins or until the sweet quiches a go
potato is tender. Reduce oven to 160°C. too – see how
2. Meanwhile, heat the remaining oil at coles.com.au/minisalmonquiches.
in a medium frying pan over medium
62 coles.com.au
CLS0920p062 62 8/4/2020 3:10:40 PM

Recipe & food preparation Sarah Hobbs
Photography Ben Dearnley Styling Michelle Noerianto
CLS0920p063 63
Trend watch
8/4/2020 3:10:46 PM
20874196AA 2020-07-10T09:18:40+10:00
NEW
NEW
W
*CONTAINS 50% LESS FAT THAN FIND ME IN THE CHIP AISLE

SMITH’S CRINKLE CUT POTATO CHIPS
A perfect match
promotion
There are so many ways to use Heinz Seriously Good™ Garlic Lovers
Aioli. It’s handy for crumbing chicken and as a dipping sauce, too.
CRISPY CHICKEN WITH

SPICY GARLIC AIOLI
Cooking 30 mins
1kg chicken tenderloins

1½ cups (450g) Heinz Seriously
Good™ Garlic Lovers Aioli
1 cup (75g) panko breadcrumbs
½ cup (40g) finely grated
parmesan
2 tbs lemon juice
2 tsp finely grated lemon rind
1 tsp smoked paprika
1 long red chilli, seeded, chopped
¼ cup coarsely chopped coriander
Lemon or lime wedges, to serve
Coriander sprigs, to serve
1. Preheat oven to 220°C. Line 2 baking

trays with baking paper. Combine the
chicken and one-third of the aioli in
a bowl. Combine the breadcrumbs
and parmesan in a shallow dish. Add
1 piece of chicken and turn to coat.
Repeat with remaining chicken and
breadcrumb mixture. Place in a single
layer on trays. Spray with olive oil
spray. Bake for 25-30 mins or until
golden and cooked through.
2. Meanwhile, combine the lemon
juice, lemon rind, paprika, chilli,
chopped coriander and remaining
aioli in a small bowl.
3. Arrange the chicken, aioli
mixture and lemon or lime
wedges on a serving platter.
Sprinkle with coriander sprigs.
Made using free-range

whole eggs, Heinz Seriously
Good™ Garlic Lovers Aioli is
deliciously rich and creamy.
Try it in wraps and burgers,
or use it as a tasty sauce for
potato wedges or chicken.
CLS0920p065 65 8/4/2020 1:54:08 PM

Juices &
smoothiesSHAKE THINGS UP AT HOME WITH OUR RECIPES FOR
REFRESHING DRINKS. THEY’RE EASY TO MAKE AND
TASTE AS GOOD AS THEY LOOK.
PB&J Smoothie
Berry &
Watermelon
Juice
CLS0920p066 66 8/4/2020 5:34:12 PM

Spring sips
MAKE OUR EASY BLENDS OR GET CREATIVE WITH

YOUR OWN COMBOS. THEY’RE A GREAT WAY TO USE UP
LEFTOVER FRUIT AND VEGGIES IN THE FRIDGE.
Green Veggie
Juice
TURN THE PAGE

FOR THE RECIPES
Passionfruit,
Mango &
Orange Fizz
Blueberry &
Blackberry
Spritz
#colesmag 67
CLS0920p067 67 8/5/2020 5:04:24 PM

Prep your ingredients,
then blitz ’em up!
These delicious drinks look
a treat and are so easy to
make. All you need to do
is get prepped, then let the
blender do the rest.
BERRY & WATERMELON JUICE

¼ watermelon, peeled, chopped

125g raspberries
250g strawberries, chopped
1 cup crushed ice
Ice cubes, to serve
Watermelon wedges, to serve
Mint sprigs, to serve
1. Place the chopped watermelon, raspberries,

strawberry and crushed ice in a blender and
blend until smooth.
2. Pour the watermelon mixture into serving
glasses. Top with ice cubes, watermelon
wedges and mint to serve.
PER SERVE
spring makeover
DIY FRUIT
ICEBLOCKS
For a cool treat, freeze
the watermelon mixture
to make iceblocks. Simply
divide mixture among
moulds, insert iceblock
sticks and freeze.
TRY THESE TOO Look for these buys from Coles. They’re great for at home or when you’re out and about.
Coles Orange Made with 100 per Perfect for lunch

Juice 2L is free cent Aussie apples, boxes, Coles
from added sugar. Coles Cloudy Tropical Fruit
Enjoy it straight Apple Juice 500ml Drink 250ml
over ice, or blend has a 5 health star (6 pack) is a handy
it with your choice rating and contains choice for when
of extras. no added sugar. you’re on the go.
68 coles.com.au
CLS0920p068 68 8/4/2020 5:34:33 PM

Spring sips
PB&J SMOOTHIE waste wise

CHOC BERRIES
1 tbs raspberry jam Fill any leftover
2 tbs peanut butter raspberries with
2 frozen bananas, chopped hazelnut spread
1½ cups (375ml) skim milk for a sweet snack.
½ cup (140g) vanilla yoghurt
¼ cup (20g) Coles Rolled Oats
100g strawberries, chopped
50g raspberries
Raspberries, extra, to serve
1. Spoon the jam into serving glasses. Spread

a little of the peanut butter around the rim of
each glass.
2. Place the banana, milk, yoghurt, oats and
remaining peanut butter in a blender and blend
until smooth. Pour half the banana mixture among
serving glasses. Add the strawberry and raspberries
to the remaining banana mixture in the blender and
blend until smooth. Pour over the banana mixture
in glasses and use a straw to gently swirl. Top with
extra raspberries to serve.
PER SERVE
PASSIONFRUIT, MANGO
& ORANGE FIZZ
1 cup (140g) Coles Frozen Diced Mango

2 oranges, juiced
2 passionfruit, halved
Waste wise
1 cup crushed ice
2 cups (500ml) chilled sparkling CITRUS
mineral water SAVER
Mint leaves, to serve Before juicing the
oranges, wash the rind
1. Place the mango and orange juice in a and remove it in strips.
blender. Blend until smooth. Transfer to a Use it to make citrus
jug with passionfruit pulp. Stir to combine. dust – turn to page 75
2. Pour the mango mixture into serving to see how it’s done.
glasses. Top with ice, mineral water
and mint leaves to serve.
PER SERVE
Fat 0.3g (<1%) Sat Fat 0g (0%) Sodium 19mg (1%)
CLS0920p069 69 8/5/2020 5:04:51 PM

Spring sips
GREEN VEGGIE JUICE

20g baby spinach leaves

1 Granny Smith apple, cored, chopped
1 Lebanese cucumber, chopped
1 kiwifruit, peeled, chopped
1 lime, peeled, chopped
1½ cups (375ml) Coles Natural
Coconut Water
Waste wise
2 tsp finely grated ginger SAVE IT
Lime slices, to serve FOR NEXT TIME
Got leftover ginger?
1. Place the spinach, apple, cucumber, Wrap it in plastic wrap
kiwifruit, chopped lime, coconut water and store it in the
and ginger in a blender and blend freezer for up to
until smooth. 3 months. To use, just
2. Pour the spinach mixture into grate from frozen.
serving glasses. Top with lime slices
and serve immediately.
PER SERVE
Fat 0.4g (1%) Sat Fat 0.2g (1%) Sodium 89mg (4%)
Recipes Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh Food preparation Jessica Brook
waste wise
SWEET TOPPERS BLUEBERRY &
Use leftover blueberries BLACKBERRY SPRITZ
and blackberries to Serves 4 Prep 10 mins
decorate the Baklava
Tarts with Raspberry 150g fresh or frozen blackberries
Filling on page 29. 80g blueberries
1 tbs Coles Finest Pure Canadian
Maple Syrup
1 cup crushed ice
600ml chilled raspberry-flavoured
sparkling mineral water or sparkling
mineral water
Thyme sprigs, to serve
1. Place the blackberries, blueberries

and maple syrup in a blender and
blend until smooth.
2. Pour the blackberry mixture into
serving glasses. Top with ice, mineral
water and thyme sprigs to serve.
PER SERVE
Fat 0.3g (<1%) Sat Fat 0g (0%) Sodium 19mg (1%)
70 coles.com.au
CLS0920p070 70 8/4/2020 5:34:59 PM

20943698AA 2020-07-24T15:08:37+10:00
20918645AA 2020-06-19T14:38:32+10:00
YUM FOR
- E v ERYONE !
no-waste hacks
ZERO
WASTE
HERE’S HOW YOU CAN
USE A LITTLE KITCHEN
MAGIC TO TURN SCRAPS
AND OTHER LEFTOVERS
INTO FOODIE TREASURE.
Recipes Emma Braz Photography Ben Dearnley Styling Emma Knowles Food preparation Jessica Brook
1.
cinnamon
pumpkin
seeds
Prepping pumpkin? Save the
seeds to whip up a tasty snack.
Wash ½ cup fresh pumpkin
seeds to remove any leftover
2 Spinach jam
membrane and pat dry. Place on Turn leftover leafy greens into a great savoury topping for toast. Heat 2 tbs
a lined baking tray and stand extra virgin olive oil in a large saucepan. Add 3 chopped spring onions,
overnight, uncovered, to dry out. ½ bunch chopped flat-leaf parsley stalks and leaves and 4 crushed garlic
Place in a bowl with 10g melted cloves. Cook over low heat for 10 mins or until very soft. Add 120g baby
butter, 1 tsp ground cinnamon spinach leaves (or any leftover leaves such as silverbeet, radicchio or kale).
and 1 tbs Coles Caster Sugar. Cook, stirring occasionally, for 15-20 mins or until the spinach is very soft
Toss to coat. Spread onto a lined and wilted. Stir in 1 tsp ground coriander and 1 finely chopped birdseye chilli
baking tray and bake at 160°C, (optional). Cook, stirring, for 1 min or until aromatic. Spoon the mixture onto
stirring halfway through cooking, a clean work surface and coarsely chop. Place in a bowl and stir in 1 tbs
for 25-30 mins or until crisp. Set lemon juice and ¼ cup (60ml) extra virgin olive oil. Spoon onto toasted
aside to cool. Store in an airtight sourdough slices and sprinkle with crumbled Coles Marinated Danish Fetta.
container for up to 2 weeks.
#colesmag 73
CLS0920p073 73 8/4/2020 1:52:14 PM

4
Avocado pancakes
Here’s a great way to use up that overripe avocado half in the fridge.
Discard the stone and peel, then place flesh in a blender with 1 egg
and 11/4 cups (310ml) buttermilk. Blend until smooth. Combine 1 cup
(150g) self-raising flour and 1/2 tsp baking powder in a bowl. Stir in
the avocado mixture. Cook ¼-cup (60ml) portions of the batter in
a non-stick frying pan over medium-low heat, brushing with a little
melted butter as you go, for 2 mins each side or until golden and
cooked through. Serve with poached eggs, pesto, lemon wedges,
flat-leaf parsley and baby spinach.
3.
veggie peel
soup
Next time you’re peeling potatoes, sweet

potatoes or parsnips, pop the peel into a
sealable bag in the freezer as you go – then,
once you have 100g of peel, make this soup.
Heat 1 tbs olive oil in a saucepan over high
heat. Add 1 chopped leek, 2 chopped carrots
and 2 crushed garlic cloves. Cook, stirring,
for 5 mins or until the leek softens. Add 100g
veggie peel. Cook, stirring, for 2 mins or until
softened. Add 4 cups (1L) vegetable stock
and 2 cups (500ml) water. Bring to the boil.
Reduce to a simmer and cook, covered,
for 15 mins or until the veggies are tender.
Cool slightly. Blend until smooth. Place soup
in the pan over low heat. Stir in ¼ cup (60ml)
Coles Thickened Cream and cook for 2 mins
or until heated through. Season.
5 Silverbeet stem pickles

If you only need silverbeet leaves in a recipe, save the stems for this. Place sliced
silverbeet stems in a sterilised jar with 1 halved long red chilli and 1 sliced garlic
clove. Heat a saucepan over medium heat. Add 1 tsp yellow mustard seeds, 1 tsp
coriander seeds and 1/2 tsp cumin seeds. Cook, stirring, for 30 secs or until aromatic.
Add to the jar. Bring 2 cups (500ml) Coles Italian White Wine Vinegar, ⅓ cup (75g)
caster sugar and 1 tbs salt to the boil in the pan. Pour into jar to cover stems. Seal.
Store in the fridge for 1 week before using. Enjoy pickles as part of a grazing platter.
TRY THIS Swap silverbeet for watermelon rind (the white part of the melon).
CLS0920p074 74 8/4/2020 1:52:24 PM

no-waste hacks
6
Citrus rind dust
Before juicing oranges, lemons,
limes or grapefruit, put the peel
8.
to good use for this zesty smart ways
sprinkle. Wash the citrus well.
Use a sharp knife to carefully
with celery
remove the rind in strips and
cut away any white pith.
Discard the pith. Place the Get more value from every
rind on a lined baking tray. bunch you buy with this guide.
Bake at 120°C for 1 hour or until
crisp. Cool. Process in a food
processor until very finely
crushed. Store in an airtight jar The dark green
for up to 3 months. Sprinkle outer leaves
over ice cream, stir into cake and stems can
batter or use in creamy pasta be tough, but
sauce for a flavour boost. they’re full of
flavour. Use
chopped stems
to make stock.
7. Add leaves to
the mix when
vanilla making pesto.
sugar
What do you do with the leftover vanilla bean The pale green
when you’ve scraped out the seeds for a dish? stems and
Simple – use it to make vanilla sugar. Place leaves also
scraped vanilla bean on a baking tray and have lots of
bake at 180°C for 10 mins or until crisp, then flavour. Chop
process in a food processor with 1 tbs Coles them and use
Caster Sugar until finely ground. Strain through in stir-fries
a fine sieve into a bowl and discard solids. Mix and soups,
with another 1 cup (220g) Coles Caster Sugar. or thinly slice
Store in an airtight container and use in baking. them and toss
TRY THIS Add more caster sugar to your into salads.
vanilla sugar as you use it. Store dried vanilla
beans in the sugar for extra flavour.
The inner pale

green, almost
yellow stems
are mild and
tender. They’re
perfect for
snacking, and
the leaves
make a nice
garnish too.
#colesmag 75
CLS0920p075 75 8/5/2020 5:04:00 PM

Kids in the Kitchen
READY, SET, GROW

SPRING IS THE PERFECT TIME TO GET OUTSIDE AND GROW YOUR VERY OWN FRUIT
AND VEGGIES – JUST LIKE THEY DO AT THE STEPHANIE ALEXANDER KITCHEN GARDEN
FOUNDATION. CHECK OUT OUR TIPS ABOUT PRODUCE AND TRY SOME TASTY RECIPES.
D
id you know there’s an entire
rainbow of fruit and vegetables Stephanie Alexander
AO, chef, author
that you can grow at home? You
and founder of the
don’t even need a big veggie garden: Stephanie Alexander
some plants can be grown on a balcony Kitchen Garden
or even a windowsill. Not only is growing Foundation (centre),
with some happy
your own food a fun experiment, it’s
young cooks.
also a great way to enjoy some food
that you might not have tried before.
The Stephanie Alexander Kitchen
Garden Foundation (SAKGF) teaches
kids how to care for plants and the
environment. The program teaches
Aussie school children about healthy
eating through growing herbs, fruit and
veggies, and shows them how to cook
and prepare delicious creations from
the food they grow.
Chef and author Stephanie Alexander
AO (pictured, right) founded the SAKGF
back in 2001. She says one of her
favourite things about the program is
seeing how happy the kids are in the
garden. “I get goosebumps as I watch
Photography Stephanie Alexander Kitchen Garden Foundation

these young cooks serve up their
creations,” she says. “They are just so
proud of their achievements. They love
taking me into the garden to explain
about the compost or the worm farm.”
WATCH
Go to the
Kitchen
Garden
Foundation
playlist at coles.com.au/sakgfvideos
for recipes and cooking videos.
CLS0920p076 76 8/4/2020 3:42:41 PM

WAYS TO GROW
YOUR OWN PRODUCE
It’s time to get your hands dirty!
Spring is the perfect time to get into
the garden and grow fruit and veg The Stephanie
– the weather is warm but not too hot Alexander Kitchen
and there’s plenty of sunshine. We’ve Garden Foundation
runs programs in
gathered some helpful tips on how
about 2000 schools
to grow your very own edible garden. across Australia,
with plans to expand
Pick your space to more schools.
Fruit and vegetable plants come in
many different sizes, which means
you can grow seedlings in even the
smallest of spaces. Herbs, chillies
and berries are ideal for growing
on windowsills and balconies, while
carrots, potatoes, lettuce and citrus
need a bit more space so they’re
better off in garden beds or large pots.
Save the seeds

Don’t throw away the seeds from
chillies, capsicums, oranges and even
pumpkins – use them to create more
produce. Leave the seeds to dry on
paper towel, then plant in a small
container of soil and water regularly.
Once your seeds start to sprout,
transfer the seedlings to the pot or
space you intend to grow them in
and continue to water as needed.
Remember to give each plant the
amount of sun and shade they need
– capsicums, for example, love full sun. Through the
SAKGF program,
children learn
Collect some trimmings about produce,
Cooking with celery, bok choy or including how
Photography Stephanie Alexander Kitchen Garden Foundation
spring onions? Cut the bulb from to care for and

the vegetable, keeping the base cook with it.
intact. Place it base-side down in
a container of water, changing
CALLING ALL JUNIOR COOKS!

the water every day. Once the
base grows roots and sprouts,
you can plant it in your garden Do you have a favourite recipe that you love to cook? We want
or in a planter box. to hear about it for our exciting cooking competition!
Grow from clippings • Go to coles.com.au/kidscookingcomp. • One winner and two runners-up will
You can grow some herbs, such as • Fill in the entry form with your receive a prize pack from Coles and
rosemary and thyme, simply from parents and send us your own special the SAKGF. Plus, the winner will feature
plant cuttings. Cut a stem of about recipe along with a picture of you in the February 2021 issue of the
10cm to 15cm from the plant, then cooking it. Coles magazine.
place cut-side down in a container of
water. It’s time to plant it when you Entrants must be aged 6 to 13 years. Entries close 11:50pm AEST Wednesday 30 September
see roots growing on the cutting. 2020. For the full terms and conditions, visit coles.com.au/kidscookingcomp.
#colesmag 77
CLS0920p077 77 8/4/2020 3:42:45 PM

20963917AA 2020-07-21T19:15:12+10:00
Kids in the kitchen
FRIED RICE LETTUCE CUPS

Serves 6 Prep 10 mins (+ cooling time)
Cooking 10 mins

2cm-piece ginger, peeled,
finely chopped
¼ cup (60ml) light soy sauce
2 tsp olive oil
1 small red onion, thinly sliced
4 cups cooled cooked brown rice
or microwavable brown rice
1 carrot, peeled, cut into long
thin matchsticks
8 spring onions, thinly sliced
2 silverbeet leaves, finely chopped
2 tsp Coles Asia Sesame Oil
30 small whole lettuce leaves
1. Whisk the eggs, ginger and 1 tbs soy

sauce in a small bowl. Heat 1 tsp olive oil
in a wok or large non-stick frying pan
over high heat. Add one-third of the
egg mixture and cook for 20 secs or
until almost set. Continue cooking,
turning, until cooked through.
Transfer to a plate. Repeat,
Photography Ben Dearnley Styling Emma Knowles Food preparation Maxwell Adey
in 2 more batches, with the

remaining egg mixture. Roll up
each omelette and thinly slice.
2. Heat the remaining olive oil in
the wok or pan. Add the onion and
rice and cook for 1-2 mins. Add the
carrot and spring onion and stir to
combine. Add the silverbeet and
remaining soy sauce and stir
to combine. Add the sesame oil.
Return the egg to the pan and cook,
stirring, until combined and heated
through. Transfer the rice mixture
to a serving platter.
3. Divide the lettuce leaves among waste wise
serving plates. Fill with rice mixture.
PER SERVE USE ’EM UP
Energy 1254kJ/300 Cals (14%) Protein 12g (24%) You’ll have leftover
Carb 40g (13%) Sugar 5g (6%) Dietary Fibre 5g (17%) silverbeet here. Thinly slice
| Good source protein & fibre | Low sat fat | the leaves and use as a base
SERVE WITH spring onion curls for coleslaw like in our salad
and soy sauce on page 13.
#colesmag 79
CLS0920p079 79 8/4/2020 3:42:53 PM

Kids in the kitchen
spring makeover
BOOST THE VEG
Add even more
veggies to this slice.
Try coarsely grated carrot
or coarsely grated
zucchini, with the excess
liquid squeezed out first.
SILVERBEET, LEEK & FETTA SLICE

Serves 12 Prep 15 mins (+ cooling time) Cooking 40 mins
2 tbs olive oil 1. Preheat oven to 200°C. Grease an silverbeet mixture.

4 leeks, pale section only, halved 8-cup (2L) baking dish and line with Stir to combine. Stir in
lengthways, thinly sliced baking paper. Heat half the oil in a large chopped parsley and mint. Season.
2 bunches silverbeet, trimmed, non-stick frying pan over medium-high 3. Spoon silverbeet mixture into the
leaves and stems finely chopped heat. Add the leek. Cook for 5 mins or prepared dish and smooth the surface.
180g Coles Danish Fetta, crumbled until tender. Transfer to a large Bake for 30 mins or until slice is golden
120g parmesan, finely grated heatproof bowl. Heat the remaining oil brown and cooked through. Set aside
150g self-raising flour in the pan. Add the silverbeet and cook, for 10 mins to cool before transferring
8 Coles Australian Free Range Eggs stirring, for 3-4 mins or until just tender. to a chopping board. Cut into pieces.
½ cup (125ml) milk Transfer to the bowl with the leek. Set Sprinkle with extra mint and extra
1 handful parsley leaves, finely chopped aside to cool slightly. parsley. Serve with salad leaves.
1 handful mint leaves, finely chopped 2. Add fetta and parmesan to silverbeet PER SERVE
Mint leaves, extra, to serve mixture in bowl. Sift in flour and stir until Energy 988kJ/236 Cals (11%) Protein 14g (28%)
Parsley leaves, extra, to serve well combined. Whisk eggs and milk in Carb 13g (4%) Sugar 4g (4%) Dietary Fibre 4g (13%)
Mixed salad leaves, to serve a medium bowl. Add the egg mixture to | Good source protein | Source fibre |
80 coles.com.au
CLS0920p080 80 8/4/2020 3:43:01 PM

20921363AA 2020-07-09T10:50:32+10:00
HOW TO MAKE
FOCACCIA
IF YOU HAVEN’T TRIED YOUR HAND AT MAKING BREAD, THIS ITALIAN-STYLE CLASSIC IS A GREAT
PLACE TO START. MASTER THE BASE, THEN TURN IT INTO EDIBLE ART WITH OUR FLORAL DESIGN.
FLORAL FOCACCIA STEP-BY-STEP FOCACCIA

Serves 8 Prep 20 mins (+ standing From combining the ingredients to kneading, shaping and decorating the
& cooling time) Cooking 30 mins dough, these easy tips are here to help you make focaccia perfection.
1¼ cups (310ml) warm water

1 tsp caster sugar
2 tsp (1 sachet/7g) dried yeast
3 cups (450g) Coles Plain Flour
1 tsp salt
⅓ cup (80ml) extra virgin olive oil
2 spring onions, ends trimmed
½ red onion, thinly sliced
200g mixed cherry tomatoes, halved
Chives, to decorate
1. Combine water, sugar and yeast in a jug.

Set aside for 5 mins or until mixture is frothy.
2. Combine flour and salt in a large bowl. 1. MAKE A WELL IN THE MIDDLE 2. KNEAD DOUGH UNTIL SMOOTH
Recipe Sarah Hobbs Photography Chris Court Styling Steve Pearce Food preparation Jessica Brook
Make a well in the centre. Add the yeast Creating a well in the centre of the For perfectly soft and fluffy focaccia,
mixture and olive oil and stir until mixture dry ingredients lets you gradually knead the dough with the heel of
comes together. Turn onto a lightly floured incorporate the oil and yeast mixture. your hand until smooth and elastic.
surface and knead for 10 mins or until the This helps the ingredients come To test if the dough is ready to bake,
dough is smooth and elastic. Place in a together more easily and makes prod it with your finger – it should
large oiled bowl and cover with plastic a smoother dough. spring back slowly.
wrap. Place in a warm, draught-free place
for 1 hour or until dough doubles in size.
3. Preheat oven to 200°C. Punch down the
dough. Turn onto a lightly floured surface.
Knead until smooth. Grease a 25cm x 35cm
baking tray. Use a rolling pin to roll out the
dough to a 25cm x 35cm rectangle. Transfer
to the prepared tray. Use the end of a
wooden spoon to make ‘dimples’ all over the
surface of the dough. Decorate with spring
onion, red onion, tomato and chives to
make flowers and stems. Spray with olive oil
spray. Season with sea salt flakes. Set aside
in a warm place for 15 mins to rise slightly.
4. Bake for 10 mins. Reduce oven to 180°C. 3. COVER DOUGH WITH DIMPLES 4. MAKE IT A MASTERPIECE
Bake for 20 mins or until focaccia is light To help the dough rise evenly, use You can leave your focaccia plain
golden and cooked through. Cool slightly. the end of a wooden spoon or your or use a variety of vegetables and
Serve warm or at room temperature. fingertip to make small holes all over herbs to decorate it with flowers or
PER SERVE the focaccia. This reduces the air patterns. For even cooking, thinly
Energy 1233kJ/295 Cals (14%) Protein 7g (14%) in the dough and prevents the bread slice the vegetables and arrange them
Carb 43g (14%) Sugar 2g (2%) Dietary Fibre 3g (10%) from rising too quickly. in a single layer over the dough.
82 coles.com.au
CLS0920p082 82 8/4/2020 3:12:27 PM

focaccia masterclass
Recipe Sarah Hobbs Photography Chris Court Styling Steve Pearce Food preparation Jessica Brook
Spring Makeover
BOOST THE VEG
Make the focaccia as
colourful as you like by
using lots of different
veggies such as red, green
and yellow capsicum.
CLS0920p083 83 8/4/2020 3:12:33 PM

20941020AA 2020-07-22T13:37:08+10:00
Chip, Blueberry & Raspberry

c
Cho
Plate of origin
From left:
WORLD
Judges Matt,
Manu and Gary.
ON A
PLATE
A NEW TV COOKING COMP IS
UNDERWAY: PLATE OF ORIGIN.
WE ASKED JUDGES MATT
PRESTON, MANU FEILDEL
AND GARY MEHIGAN TO TELL
US MORE ABOUT WORLD
CUISINE. PLUS, WE SHARE
A RECIPE FROM THE SHOW.
Q WHAT’S SPECIAL ABOUT THIS

COOKING COMPETITION? Q WHAT CAN VIEWERS LEARN
FROM THE CONTESTANTS? Q WHICH OF THE CUISINES DO
YOU THINK IS THE EASIEST FOR
Words Sally Paine Food photography Chris Court Food styling Steve Pearce Food preparation Jessica Brook
Manu: It’s like the Olympics of cooking Matt: Age-old family tips and tricks BEGINNER COOKS TO GET RIGHT?
– 10 teams of two, 10 different for delicious dishes that you may not Manu: I’d say Italian – it’s a simple
countries and 10 different cuisines. have tried before and the importance cuisine based on amazing ingredients
Gary: Plate of Origin is a celebration of and value of respecting where you and it’s absolutely delicious.
who we are as Aussies, from all walks come from. Plus, I believe that food Matt: Italian, Greek, or Australian
of life, from every corner of the planet. and cooking is a wonderful route to cooking because the techniques
Expect lots of fun, joy and pride in who cultural understanding. are largely straightforward.
we are and where we’re from. Gary: We hope this competition stirs
Matt: No one has ever taken 10 teams
representing some of the best food on
the planet and asked them to show us
some emotion, creates some friendly
rivalry and gets everyone cooking even
more. Maybe something familiar and
Q WHICH OF THE CUISINES
DO YOU COOK MOST OFTEN
AT HOME?
why their cuisine is best. This series much loved, maybe something a little Gary: I cook a lot of Vietnamese,
showcases great home cooking to inspire different or, even better, something because I love the sweet and sour
you to try these dishes in your kitchen. entirely new. flavours with lots of aromatic herbs and
crunchy textures. Indian features a lot in
Q WHAT DO YOU THINK TEAM

SPORT AND COOKING HAVE
IN COMMON?
Q WHICH OF THE CUISINES
FEATURED ON THE SHOW
WILL BE THE NEXT BIG TREND
my house too – I enjoy the riot of spices
and complexity, from very fresh and
light to rich and luscious.
Matt: Whether it’s cooking in a team IN HOME COOKING?
or playing sport in a team, the pressures
and responsibilities are similar. People
support competitors in cooking shows
Manu: I’ve loved every cuisine featured
on the show, but Vietnamese is the one
I want to know more about.
Q MANU, WHAT DO YOU
WISH PEOPLE KNEW ABOUT
FRENCH FOOD?
in the same way they do their Matt: The food of Venezuela and Manu: I’d love people to realise that
sporting teams. Cameroon are lesser known, so people there’s more than the obvious rich
Gary: Pride, passion, the weight of will be hankering to try some of their food in France. There are also light
expectation, representing your country dishes. The beauty of Plate of Origin and delicate dishes.
and the desire to win! Just like athletes, is that every team will show you
our teams are racing against the clock something you haven’t seen before Plate of Origin
in the heat and stress of the kitchen. and that you’ll want to try at home. on Seven.
#colesmag 85
CLS0920p085 85 8/4/2020 5:37:21 PM

Plate of origin
“My yiayia (grandmother) in Greece would make

these for me all the time. They’re crispy on the
outside and soft and pillowy on the inside. Everybody
loves them – they should come with a warning,
because you can’t stop at one!” DEZI (LEFT), TEAM GREECE Team Greece: Dezi & Penny
DEZI & PENNY’S LOUKOUMADES

Be inspired to whip up these sweet and fluffy Greek-style doughnuts at home.
Serves 6 Prep 25 mins (+ cooling, standing & 45 mins rising time)
Cooking 45 mins
1 tbs (2 sachets/14g) dried yeast draught-free place for 45 mins or until

225ml warm water the dough doubles in size.
500g plain flour 4. Add enough oil to a large saucepan
225ml warm milk to come 6cm up the side of the pan.
⅓ cup (80ml) honey Heat to 180°C over medium-high heat
2 pinches of salt (when the oil is ready, a cube of bread
Vegetable oil, to deep-fry turns golden brown in 15 secs).
Toasted sesame seeds, to serve Working in batches, carefully add
Chopped walnuts, to serve spoonfuls of the dough to the oil.
Ground cinnamon, to serve Cook for 3 mins or until golden. Use
Vanilla bean ice cream, to serve a slotted spoon to transfer to a plate
Syrup lined with paper towel. (For extra
400g caster sugar crunch, repeat the process to deep-fry
1 lemon, sliced the loukoumades twice.)
1 tbs honey 5. Quickly dip the loukoumades in the
syrup to coat. Place on serving plates.
1. To make the syrup, place sugar, Sprinkle with sesame seeds, walnut and
lemon, honey and 2 cups (500ml) cinnamon. Serve with the ice cream.
water in a saucepan. Bring to the boil PER SERVE
over medium heat. Reduce heat to low Fat 22g (31%) Sat Fat 3g (13%) Sodium 75mg (4%)
and simmer for 15 mins or until the Carb 150g (48%) Sugar 89g (99%) Dietary Fibre 4g (13%)
syrup thickens slightly. Set aside to
cool completely.
2. Combine the yeast and water in a
large bowl. Set aside for 5 mins or until
the mixture is frothy. QUICK FIX
3. Add the flour, milk, honey and salt For an easy batter,
to the bowl. Use an electric mixer fitted use Coles Bake &
with a dough hook to beat on medium Create Donuts with
speed for 5 mins or until the dough is Glaze Icing Baking
smooth and elastic. Transfer the dough Mix 550g, then
to a greased bowl and cover with a coat with syrup.
clean tea towel. Set aside in a warm,
86 coles.com.au
CLS0920p086 86 8/4/2020 5:37:28 PM

Spring Makeover
TWIST THE
TOPPINGS
Dezi and Penny like to serve
their loukoumades with
caramelised figs, but you can
use any seasonal fruit such as
strawberries or raspberries.
CLS0920p087 87 8/4/2020 5:37:35 PM

20866027AA 2020-07-29T07:32:29+10:00
Cracked pepper
or cracked windows.
We’ve got you covered.
When it comes to repairs, quality is everything.
That’s why with Coles Home Insurance, you get
authorised building repairs you can trust.
Good things. Great value. Coles Home Insurance
Underwriting criteria applies. Consider PDS at colesinsurance.com.au to decide if it’s right for you. Coles Supermarkets Australia Pty Ltd is an authorised representative of the issuer Insurance Australia Limited
(ABN 11 000 016 722) (AFSL 227681). Coles receives a commission for each policy sold and renewed. Policy conditions, limitations and exclusions apply.
promotion
Meet the Australia is home to beautiful wineries. Meet

some of the local winemakers and check out
winemakers
their top picks, available at Liquorland.
“The benchmark of
Australian dessert
winemaking, our
botrytis can stand
on its own or be
paired with a cheese plate.”
JULIE MORTLOCK – SENIOR EXECUTIVE
WINEMAKER, DE BORTOLI WINES
De Bortoli Noble One Botrytis Semillon
“A classic
Margaret River
blend, this fruity
dry white is easy
to drink and has
a zesty, crisp finish.”
VIRGINIA WILLCOCK – CHIEF
WINEMAKER, VASSE FELIX WINES
Vasse Felix Classic Dry White
“We craft modern,

structured wines
that reflect the
Adelaide Hills, like
our Salmon Rosé
with its strawberry and
orange blossom notes.”
JOHN DAVEY – WINEMAKER,
SHINGLEBACK WINES
Haycutters Salmon Rosé
CLS0920p089 89 8/4/2020 2:04:42 PM

20925562AA 2020-07-28T13:06:33+10:00
Buy any pack of Finish Quantum Ultimate Pro and 40L of

water will be donated^ to rural Australians in partnership with
*Finish Quantum Ultimate Pro. ^For every pack of Quantum Ultimate Pro purchased at Coles between 2 September 2020 to 27 October 2020, we will donate 40L, up to 8M L.
Date: 23/07/2020 Key#: 0384RBHY-AD Lead: DR Last: DR

C M
Job#/Client: 0384 RBHY Trim Size: 210(W) x 275(H)mm
Y K
promotion
Safe cleaning
Use these eco-friendly products from Coles to help
keep your bathroom clean and sparkling.
QUICK TIP
Prevent mould from
building up in your
bathroom by keeping
surfaces clean and dry.
Ventilate the room after
showering, too.
3
1
1. Australian-made Ajax Eco

Multipurpose Cleaner helps to
*E. Coli, S. aureus. Always read the label. Follow the directions for use.
remove grease and grime from

everyday household surfaces. It’s
a powerful biodegradable formula
with a fresh coconut and lime scent.
Plus, it comes in a 100 per cent
P
recycled bottle.
ractising good personal hygiene toilet and handles of doors and 2. Pine O Cleen Simply
is crucial, but it’s just as important cupboards. The Department of Health Biodegradable Wipes are Pine O
to help prevent germs building up recommends cleaning bathrooms once Cleen’s most eco-friendly product
on the surfaces in your home. There’s no or twice a week, increasing this number as they’re made from 100 per cent
need to use harsh chemicals – regular during times of high use or when natural fibres. The wipes have 100 per
cleaning with eco-friendly products a household member is unwell. cent plant-based disinfectant active,
helps to keep your home spotless while which kills 99.9% of germs*.
being kinder to the environment. Keep it separate 3. Cove Bathroom cleaner comes
To help stop the spread of germs, don’t in a reusable aluminium bottle.
Regular routine clean other areas of the house with the When it’s empty, just fill with the
The bathroom is one of the most-used same cloth or sponge as the bathroom. Cove Bathroom & Shower Refill and
spaces in your house, so it’s important Wash in hot water after use and leave top up with water. The refill is
to keep it clean. This includes the sink, in the sun to air-dry. concentrated to reduce packaging.
CLS0920p091 91 8/4/2020 3:25:18 PM

20941025AA 2020-08-04T14:25:53+10:00
BOOST YOUR
IMMUNE SYSTEM
E
ION R
IT
E
T
IV
PRAC
C T
IOA D
PE
B L
O
DEVE
With added zinc, echinacea
& vitamin C to support the
immune system.
www.bionaturalshealth.com
promotion
Kitchen helpers Spend less time on the clean-up by using hard-working

products such as these picks from Coles.
3
2
KEEP IT
CLEAN
Rinse your cleaning
cloths well in hot water
household/everyday-items/articles/use-by-dates-for-household-goods
after each use and

change them every
1. For a superior clean, try Finish
dishwasher-vs-washing-by-hand †choice.com.au/home-and-living/
Powerball Quantum Ultimate Pro

*choice.com.au/home-and-living/kitchen/dishwashers/articles/
2-3 days.
tablets. They’re specially designed
to break down tough food stains
on dishes and leave them shiny,
without the need for pre-rinsing.
2. Tackle all your washing up tasks
W
ith more of us staying water-efficient than handwashing*. If with Chux Sponge Scourers – Chux
at home recently, our you want to remove any food before Heavy Duty Scourer Scrubs are
kitchens have been loading dishes into the dishwasher, perfect for removing baked-on
getting a bigger workout than scrape it off rather than rinsing. grease and grime on oven trays,
usual. Here’s how to make cleaning while Chux Non-Scratch Scourer
up as easy and effective as possible. Washing by hand Scrubs provide a gentle and
More delicate items and dishes with effective clean on dishes. 3. One
Using the dishwasher cooked-on food are best washed by drop is all you need with Fairy Ultra
There’s no need to rinse your dishes hand. Just make sure you change Concentrate Dishwashing Liquid.
before stacking the dishwasher. your sponges regularly – Choice It cuts through cooked-on food on
You’ll save water and, in fact, recommends disposing of them once pans and trays to make handwashing
a good dishwasher can be more odours or discolouring occur†. your dishes a breeze.
CLS0920p093 93 8/4/2020 1:57:33 PM

Find dinner inspiration,
new recipes and great savings
wherever you are!
1 Coles APP 2 Coles Online 3 In-store

Search ‘Coles’ Scan here or head to You can fnd the
in the APP store coles.com.au/register printed catalogue
to get our catalogue at your local store
specials emailed to you
every week
Whether you’re on-the-go,

at home or in-store,
you’ll never miss a weekly special.
623657
Good things. Great value.

promotion
Snacks to go
Keep hungry tummies satisfied with these tasty and
easy-to-grab bites, available in the baby aisle at Coles.
2
FINGER 3
FOOD FUN
Babies love to hold and
feel their food, plus it helps
develop their fine motor
skills. Give them a range
of snacks that are
easy to grasp.
1
EATING ON THE MOVE

Make any outing a success – and
avoid meltdowns – by packing tasty, 1. Available only from Coles, CUB Organic Banana Puffs can help encourage
enjoyable snacks for your little ones babies from 7 months old to try new textures. 2. For kids over 12 months, CUB
to eat on the go. Choose a range of Apricot & Oat Bliss Bites have no artificial colours, flavours or preservatives and
flavours, textures and shapes when are only at Coles. 3. For ages 12 months and up, Little Bellies Organic Gingerbread
selecting food for your bub – they’ll Men are made from wholegrains and sweetened with a touch of grape juice. 4. With
be more likely to take to snacks blueberry and chia, Bubs Organic Oatie Bites are perfect for kids over 12 months
that are visually appealing. Don’t and are made with real fruit. 5. For babies from 4 months old, Bellamy’s Organic
forget to also look for packs in sizes Banana & Apple Porridge pouches contain a smooth puree made with brown rice.
that easily fit in your bag.
CLS0920p095 95 8/4/2020 2:01:29 PM

FIND
»»LOVE»»
BUY
SHAKE UP YOUR WEEKLY
GROCERY LIST WITH
THESE GREAT BUYS FROM
THE AISLES AT COLES.
Fire up
the barbecue
Words Victoria Stone Photography James Moffatt Styling Michelle Noerianto Food preparation Tracy Rutherford
You can’t beat Coles Made Easy Lamb Strips
in Souvlaki Seasoning 500g when it comes
to delivering fuss-free flavour. Chargrill the
marinated Aussie lamb, then add to gyros
wraps and salads for a simple weeknight
dinner. Look for it in the meat department.
GO FOR
THAT’S
a wrap
a dip
Head to the chilled dips
Midweek lunches are sorted thanks to section to pick up Coles
Coles Turkish Style Lavash Wraps 225g Roasted Red Capsicum with
(6 pack). These super-thin flatbreads are Cashew & Paprika 150g. This
made using wholemeal wheat flour which moreish dip contains a blend
gives them a traditional flavour. Use them to of nutty cashews, sweet red
make wraps and quesadillas, or grill them capsicum and a hint of smoked
until crisp, then break into shards to serve paprika. Add it to grazing boards
with dips. Find them in the bread aisle. with crackers and crudités for a
great-tasting appetiser.
96 coles.com.au
CLS0920p096 96 8/4/2020 3:52:33 PM

Don’t let
Coffee muscle aches
pods slow you
down.
Enjoy the smooth, intense
flavour of new Coles
Urban Coffee Culture
Double Espresso 80g
(10 pack). Compatible
with Caffitaly espresso
machines, each capsule
contains Rainforest
Alliance Certified coffee
that boasts a bold aroma
and a delicious dark
chocolate aftertaste.
Find the entire range
in the coffee aisle.
Words Victoria Stone Photography James Moffatt Styling Michelle Noerianto Food preparation Tracy Rutherford
with added
Glutamine
+&Vitamins
Minerals
Give your muscles some love and keep

active with Nature’s Way Magnesium
Powder–formulated with Glutamine.
Crispy • Relieves muscle cramps and pain.*

• Maintains muscle health and function.
chicken
You won’t be able to resist the crispy
• Supports energy production.
And it’s perfect if you don’t like tablets–
simply mix with water and drink away.
crunch and mouth-watering seasoning
of Coles Southern Fried Tenders 400g. *When dietary intake is inadequate.
Made with RSPCA Approved Australian Always read the label. Follow the directions for use.
chicken, these tasty tenders only need
If symptoms persist, talk to your health professional.
15 minutes in the oven. Serve them with
aioli or Coles Creamy Ranch Style Dip
Vitamins and minerals should not replace a balanced diet.
with Garlic & Dill (see page 100). Find
them in the meat department.
#colesmag 97
CLS0920p097 97 8/4/2020 3:52:40 PM

what’s in store?
Platter Garlicky
perfection goodness
A versatile side, Coles Garlic
& Herb Flatbread 210g is topped
Spring entertaining is a breeze with the new range of Coles
with garlic, herbs and mozzarella.
made-to-order grazing platters. From the Sweet Symphony
Bake until golden, then slice and
Platter to the Seashore Royale Platter, there’s something
serve with pasta dishes or grilled
to suit every occasion. For an extra-special lunch, try the
meats. It’s also delicious dipped
Coles Ploughman’s Platter*. It features sourdough, smoked
in soups or enjoyed all by itself.
ham, vintage cheddar, chutney, mixed pickles and an apple.
Look for it in the chilled section.
Order yours online or from the deli counter today.
BBQ
wings
Perfect for the oven or
barbecue, Coles Australian
Honey & Soy Chicken Wings
1kg are an easy way to enjoy
irresistibly sticky chicken.
Marinated in a honey, soy and
garlic sauce, these RSPCA
Approved chicken wings are
the ultimate crowd-pleaser.
Novelty
nibbles
Get ready to crunch on
the latest flavour sensation
– Coles Limited Edition
Ultimate Apple Pie Chips
200g. These deli-style chips
are made from Australian
BAKERY BUY
Filled with shredded carrot, onion and zucchini,
potatoes that are seasoned

and cooked to perfection. new Coles Bakery Rustic Veggie Scones* (6 pack)
With flavours of sweet apple are perfect for morning or afternoon tea. Try these
pie in every mouthful, these savoury goodies with cream cheese, cucumber,
great-tasting chips are hard smoked salmon and dill sprigs for a stylish bite.
to resist.
98 coles.com.au
CLS0920p098 98 8/4/2020 3:52:52 PM

Page tag
Super salad
Coles Family Coleslaw
Kit 520g contains
shredded veggies,
crunchy noodles and
a tangy soy dressing.
A great choice for
picnics and barbecues,
this effortless side also
makes a tasty filling
for burgers and tacos.
Head to the fresh
convenience section to
check out the full range
of Coles salad kits.
Plant-based pick
Full of flavour, Herb & Sons
Beef-Free Sausages 450g
are a great vegan-friendly
choice for barbecues. Made
with plant protein, these
snags are also gluten free
and contain no artificial
colours or flavours. Find
them in the meat department.
#colesmag 99
CLS0920p099 99 8/4/2020 3:53:02 PM

Page tag
A burst of
sweetness
Exclusive to Coles, Perino Tomatoes 200g are Aussie
grown and naturally sweet. They add bright colour and
rich flavour to pasta and salads like our No-Cook Salmon
Caesar Salad on page 45. Try them chargrilled on
skewers with chimichurri or herb dressing too.
Howdy
partner
Add some irresistible
flavour to your plate
with Coles Creamy
Ranch Style Dip with
Garlic & Dill 300g.
Serve it with carrot
Live green & live clean

and cucumber batons
for dipping, or spread
it on burgers and
with
sandwiches. It’s also
great paired with crispy
southern-fried chicken.
100 coles.com.au
CLS0920p100 100 8/4/2020 3:53:07 PM

Page tag
Adult
VITA GUMMIES
Soft li’l They’re

rolls
New to the bakery, seriously
Coles French Style
good!
Brioche Rolls 280g
(8 pack) are deliciously
soft and fluffy. Spread
them with butter for
an easy side, or dip into
coffee or hot chocky
for a sweet treat.
99% sugar free!
ON THE GO
Enjoy your food and drinks in style with an iKi-NA
Bamboo Fibre Lunch Box and Travel Mug*. Made with
70 per cent renewable bamboo fibres, these colourful

containers keep packed lunches and takeaway drinks
secure when you’re on the move. Look for the full
range of iKi-NA products in the homewares aisle.
Always read the label. Follow the directions for use.

Vitamin supplements should not replace a#colesmag
balanced diet.
101
CHP AUS 31763-0620
CLS0920p101 101 8/4/2020 3:53:16 PM

»» »»
EXTRAS
Page tag
LEARN ABOUT HOW COLES

IS MAKING RECYCLING EASIER
FOR ITS CUSTOMERS.
Keep an eye
out for the
Australasian
Recycling Label
on Coles Own
Brand products.
RECYCLING MADE EASIER
W
hen it comes to what can and can’t be recycled,
or which bin different plastics should go into, it’s
not always as simple as we’d like it to be. That’s
why Coles has been busy making some important changes
to reduce waste and educate customers on recycling.
Coles is rolling out the Australasian Recycling Label (ARL)
on numerous Own Brand products to help customers
determine what parts of the packaging can be recycled.
The ARL identifies what can be recycled at home or in
store and what is general waste.
Coles has also been making changes to its Own Brand
packaging. There have been changes in the bakery section,
Try our green, clean, including replacing non-recyclable black trays used for Coles
Macarons with recyclable clear ones. The meat department
Product of the Year

has adopted Plantic™ meat trays, which are recyclable and
include renewable and recycled material. Plantic™ meat trays
are now used for Own Brand fresh beef, lamb and pork mince.
Thanks to its efforts, Coles was recognised with the 2019
If you’re keen to be green, try our Australian Packaging Covenant (APCO) Large Retailer Sector
award-winning Coles Green Choice award for achievements in sustainable packaging design,
Bathroom Cleaner! It’s phosphate recycling initiatives and product stewardship.
free, made with plant based
ingredients, natural fragrance and
recyclable packaging. So while WHAT TO LOOK FOR
Words Victoria Stone
you take care of messes, you’ll Winner, Bathroom - Look out for the ARL on your
Cleaning category. favourite Coles Own Brand
also be helping take care of the Survey of 10,000 products. For more information,
environment. people by Nielsen.
go to arl.org.au.
102 coles.com.au
CLS0920p102 102 8/4/2020 3:26:49 PM

COB0164_WoofinGood- 2020-08-03T14:50:27+10:00
Your best friend deserves the best quality food. That’s why Woofin’ Good dog food
is made with real meat, no artificial colours or preservatives and a balanced formula
with all the essentials they need for a happy healthy life. Only at Coles!
NO ARTIFICIAL
COLOURS OR
MADE WITH REAL PRESERVATIVES
MEAT FOR PROTEIN
WHOLESOME
s,
Activitiehers
c
gift vou re!
INSTANT WIN!
1 Buy any 3 participating
2 Enter the code on your receipt
3 Instant Win!
& mo rizes products in one transaction at coles.com.au/instantwin
of p
Millionse won
Includes any product from the Woofin' Good Wet Dog Food Range
to b
Competition ends 22/9/20. Limit of one unique code per transaction & a maximum of 5 claims per day per customer applies.
Open to Australian residents 18yrs+. Excludes Coles Express, eBay and UberEats purchases. Full T&Cs available at
www.coles.com.au/instantwin. Permits: ACT TP20/00729, NSW LTPS/20/43881, SA T20/628
COB0170_ColesUltraC 2020-07-22T17:04:46+10:00
Coles ULTRA cleaning range.

When performance matters.
Time to dust off the winter layers at home and prepare for the warm months of spring. Go beyond
the weekly dusting and mopping for a deep spring clean with the Coles ULTRA range! Get the most
out of your spring cleaning and cut through grease, grime and germs. Only at Coles!
ON THE MENU
THE MAGAZINE TEAM

Editor-in-Chief Julie Lee
Editor Jacqui Kwong
This month’s
Deputy Editor Sally Paine
Creative Director Sophia Park
Art Directors
RECIPES
Jennifer Reyes & Sharon Brown
Junior Designer Caitlin Gallagher
Chief Sub Editor Sarah Geelan
Sub Editor Victoria Stone
Food Editor Sarah Hobbs
Assistant Food Editor Emma Braz
Commercial & Creative Content Producer
Helen MacDougall
Creative Content Producer Helen Martin
Digital Producer Sophie Fisher
Digital Designer Natasha Kadir
Content Coordinator Sophie Zielinski
Account Director Teagan Barr

Account Executive Kellie Hammond
STARTERS, SIDES & LIGHT MEALS Tofu, Coconut & Vegetable Laksa�� 38
Zucchini & Asparagus Salad
Administration Assistant Melinda Woods
Editorial Enquiries (02) 8114 8975
Crispy Chicken with Spicy with Egg��9 colesmagazine@mediumrarecontent.com
Garlic Aioli*�� 65 National Advertising Manager

Gillian Cornu 0403 989 105
Floral Focaccia�� 82
Hasselback Potatoes with
DRINKS & SWEET THINGS Advertising Sales Manager
Jacques Cornu 0410 316 868
Parsley Pesto��60 Baklava Tarts with Production Manager Chrissy Fragkakis
Silverbeet & Fetta Pasta Salad�� 56 Raspberry Filling�� 29
Photography Ben Dearnley Styling Michelle Noerianto *Promotional recipe. †It’s important to adjust this kilojoule level to meet
Silverbeet, Leek & Fetta Slice�� 80 Berry & Watermelon Juice�� 68

your specific needs, which may be higher or lower than 8700kJ depending on age, gender, height, weight and activity levels.
Blueberry & Blackberry Spritz�� 70

Blueberry Breakfast Granola Bars�� 26
MAIN MEALS
Please consult a dietitian or your GP for personalised advice if you are unsure as to how to interpret this information.
Managing Director Gerard Reynolds

Buttermilk Scones with Strawberries Executive General Manager Sally Wright
BBQ Lamb & Barley Salad�� 11 & Lemon Curd�� 22 Chief Operating Officer
Fiorella Di Santo
Cheat’s Lamb Roast��44 Dezi & Penny’s Loukoumades�� 86
Creamy Pesto Chicken with Giant Cupcake Flower�� 106
Veggie Noodles�� 34 Green Veggie Juice�� 70
Easy Chicken Skewers with Rice�� 48 Passionfruit, Mango & Orange Fizz�� 69 Chief Marketing Officer Lisa Ronson
Fried Rice Lettuce Cups�� 79 PB&J Smoothie�� 69 General Manager, Brand, Digital & Design
Michael Laxton
Lamb with Cucumber & Onion Relish�� 60 Raspberry Chocolate Tart��27 Head of Brand & Content Bianca Mundy
Mexican-Style Pork Tacos*�� 41 Ultimate Toast with Homemade Senior Marketing Content & Planning Manager
Jill Tenner
Moroccan-Style Beef Pizzas��37 Ricotta & Strawberry Jam�� 16 Marketing Content & Planning Managers
Mustard Steak with Corn Yoghurt & Strawberry Tart Cassidy Jopson & Chelsea Quilty
& Potato Mash�� 35 with Mint Sugar��60 Published by Medium Rare Content Agency
No-Cook Salmon Caesar Salad�� 45 Pty Ltd, ABN 83 169 879 921, Upper Ground
Suite 58, 26-32 Pirrama Rd, Pyrmont,
Pickled Cucumber Salad with
Smoked Salmon��10
NUTRITIONAL INFORMATION NSW 2009 for Coles Supermarkets
Australia Pty Ltd, ABN 45 004 189 708,
The percentage daily intake information 800 Toorak Rd, East Hawthorn, Vic 3123.
Potato Salad with Green © 2020 All rights reserved.
on our recipes is calculated using these
Goddess Dressing�� 14 reference values for an average adult†.
Quick Spring Gnocchi�� 43 Please forward any queries or feedback to:
PER SERVE Coles Customer Care Dept, Att: Coles
Roasted Cauliflower Salad with Energy 8700kJ Protein 50g Fat 70g Sat Fat 24g Carb Magazine Team (Coles Magazine
310g Sugars 90g Dietary Fibre 30g Sodium 2000mg September issue), PO Box 480, Glen Iris, Vic
Poblano Chillies & Chickpeas�� 18 3146. Call toll-free: 1800 061 562. Website:
www.coles.com.au To view Coles Group Ltd
Salmon Frittata with Herbs��33 Privacy Statement, refer to the “Contact Us”
Silverbeet Coleslaw with RECIPE INFORMATION section at www.coles.com.au. Products
featured in the magazine are on offer while
All Coles magazine recipes are tested in a stocks last. Coles reserves the right to limit
Sticky Chicken�� 13
conventional oven. If you have a fan-forced oven, sale quantities. Some products or varieties
Speedy Chicken & Bacon Pasta*�� 51 reduce the temperature by 20°C. Nutritional featured may not be available in all stores
or Coles Online and excludes Coles Express.
Speedy Chorizo Sandwiches�� 47 analysis is an estimate, based on average values, Some products pictured may have
additional varieties available. Prices shown
Springtime Stir-Fry�� 22 using Coles branded products where possible, are Coles prices at the time of publication
Spring Veg Quiche with to allow you to make informed decisions. It and some prices listed may vary between
excludes ‘to serve’ and ‘serve with’ suggestions stores and in regional areas. Prices available
Sweet Potato Crust�� 62 and is given as general information only. If you
from 03/09/20 to 30/09/20 (excludes
liquor). Pricing is to be used as a guide
Strawberry & Asparagus Salad have specific dietary requirements, you are only. This publication is not for sale.
with Salmon�� 30 advised to consult your health professional.
#colesmag 105
CLS0920p105 105 8/4/2020 5:40:16 PM

Give it a go
don’t make it!

ALMOST NOTHING IS SWEETER THAN
FLOWERS IN SPRING, BUT THIS COMES
CLOSE. MADE WITH CUPCAKE MIX,
THIS BIG BLOOM IS A BREEZE
TO ASSEMBLE.
GIANT CUPCAKE
FLOWER
Put together this easy
party table display using
packets of vanilla
cupcake mix.
WHIP UP CUPCAKES
Make cupcakes following
packet directions. Prepare
the icing sachets from the
Recipe & food preparation Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh
packets. Spread 1 cupcake
with a little icing. Top with
yellow Skittles. Divide
the remaining icing into
3 equal portions and
use liquid food colouring
to tint blue, pink and
purple. Spread over the
remaining cupcakes.
CREATE THE FLOWER
Place the yellow cupcake
in the middle of a large
serving platter and arrange
the blue, pink and purple
cupcakes around it to
make a flower. Add some
foliage to make the stem.
Share with us!

Tag your pics with
#colesmag
106 coles.com.au
CLS0920p106 106 8/4/2020 1:57:48 PM

20945994AA 2020-08-03T09:16:31+10:00
plant power
#feelyourpower
pukkaherbs.com.au
20874204AA 2020-07-22T08:25:17+10:00
Mutti Baby Roma Tomatoes
NATURALLY SWEET
& NOW CHOPPED
Available in
2 x 300g twin pack

Coles September 2020

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Coles September 2020

Uploaded by

Copyright:

Available Formats

| YOURS FREE | SEPTEMBER 2020

Easy & light

CLS0920p001 1 8/3/2020 11:09:35 AM

Warm Tortilla Pockets:

CLS0920p005 5 8/4/2020 12:04:09 PM

SEASONAL COOKING EVERYDAY IDEAS PLUS

p14 p35 p74

SPRING SALADS...P9 FAST & FRESH...P33 ZERO WASTE...73

CLS0920p006 6 8/4/2020 12:03:35 PM

FROM THE MASTERS OF ESPRESSO TO YOU.

Specially selected and gently drum roasted

ZUCCHINI & ASPARAGUS

4 Coles Australian Free Range Eggs

1 cup (120g) frozen peas

1. Cook eggs in a saucepan of

CLS0920p009 9 8/5/2020 5:06:06 PM

PICKLED CUCUMBER SALAD WITH SMOKED SALMON

CLS0920p010 10 8/4/2020 12:51:14 PM

CLS0920p011 11 8/4/2020 12:51:23 PM

If you love dairy, but

Food images are

*Liddells products should form

liddells.com.au / liddells / liddellslactosefree

1. Preheat oven to 200°C. Line

SERVE WITH toasted pepitas (pumpkin seeds),

CLS0920p013 13 8/4/2020 12:51:32 PM

POTATO SALAD WITH GREEN GODDESS DRESSING

CLS0920p014 14 8/4/2020 12:51:42 PM

Choose from over I00

ACO CERT. NO. 10645 ACO CERT. NO. 10645

ULTIMATE TOAST WITH HOMEMADE RICOTTA

should be spreadable). Transfer the

CLS0920p016 16 8/4/2020 1:55:04 PM

CLS0920p017 17 8/4/2020 1:55:11 PM

ROASTED CAULIFLOWER SALAD WITH

3 poblano chillies forms. Place the sour cream in a bowl.

CLS0920p018 18 8/4/2020 1:55:26 PM

CLS0920p019 19 8/4/2020 1:55:32 PM

Fuels & repairs

“stir-fry the veggies until

CLS0920p021 21 8/4/2020 1:55:44 PM

SPRINGTIME STIR-FRY BUTTERMILK SCONES WITH

CLS0920p022 22 8/4/2020 1:55:47 PM

make this with other

seasonal berries such as

DATE. 14.07.2020 JOB SIZE. 275mm(h) x 210mm(w)

CLS0920p025 25 8/5/2020 5:05:19 PM

CLS0920p026 26 8/4/2020 1:59:57 PM

CLS0920p027 27 8/5/2020 5:05:34 PM

BAKLAVA TARTS waste wise

1. Preheat oven to 180°C. Grease four

CLS0920p029 29 8/4/2020 2:00:12 PM

STRAWBERRY & ASPARAGUS SALAD WITH SALMON

CLS0920p030 30 8/4/2020 2:00:20 PM

MYC10050 BioCheese_Coles_Mag_FP_Ad_SEP20_FA.indd 1 22/7/20 10:49 am

Fast & fresh

¼ cup (60ml) olive oil

2 tbs dill sprigs

1. Preheat oven to 200°C.

CLS0920p033 33 8/4/2020 3:17:45 PM

CLS0920p034 34 8/4/2020 3:17:54 PM

MUSTARD STEAK WITH CORN & POTATO MASH

CLS0920p035 35 8/4/2020 3:18:01 PM