| YOURS FREE | JANUARY 2019

NO-COOK
WATERMELON
FREEZER PIE
See page 6

Play it cool
SUPER-EASY SUMMER RECIPES

CLS0119p001 1 29/11/18 11:21 am

 Treatelf
youto rthse
little things
 Welcome

Let's get
started
T
hink of an Aussie summer and what CELEBRATE SUMMER
comes to mind? It might be the sizzle
of the barbecue, or the sweet, cool
relief of ice cream melting in your mouth. THE GREAT
Perhaps ití s the sheer joy you get from biting AUSSIE BARBECUE
into a perfectly ripe and juicy peach or Our barbecue menu
nectarine. Well, with this issue, weí re bringing has seafood and
the best of summer straight to your kitchen. lamb, plus fun
To help you make the most of the holiday favourites to eat
mood, weí ve got lots of recipes for laid≠ back with your hands.
summer entertaining. Check out Curtisí fresh Turn to page 49.
ideas from page 16 ñ his newest updates on
burgers, tacos and prawn salad are just the
thing for sharing right now.
Weí ll also help you start the year as
SUMMER COOKING
you mean to go on, with quick, easy and
WITH CURTIS
Turn to page 16 to
delicious meals that are great for weeknights
try some of Curtis
or to whip up when friends come over.
Stoneí s favourite
Did your new yearí s resolutions include
recipes, all featuring
expanding your kitchen skills? Have a go at
the best≠ tasting
homemade ice cream (p88) ñ no special
seasonal produce.
equipment necessary ñ and try something
new from our A≠ Z of summer eating and
drinking (p25). Enjoy the issue.
EASY BREEZY
SALAD IDEAS
Photography Ben Dearnley Styling Berni Smithies

Give your regular

salad routine a spin
with the fresh and
tasty main≠ meal
MAIA BRYANT and side salads
PUBLISHER from page 43.

Made a recipe from this issue? Share it with us! Snap a pic of your creation and upload to any ñ or all ñ of our sites. Use the hashtag #colesmag.

instagram.com/ pinterest.com/
facebook.com/coles twitter.com/coles youtube.com/coles
colessupermarkets colesrecipes

#colesmag 3

CLS0119p003 3 29/11/18 2:04 pm

 In this issue
ªª CONTENTS ª ª ª
START THE NEW YEAR IN THE BEST
WAY POSSIBLE ñ WITH OUR EASY,
BREEZY RECIPES FOR MIDWEEK
DINNERS, BARBECUE FAVOURITES
AND BEST≠ EVER SUMMER SALADS.
FRESH FOR SUMMER
p16
ON THE COVER...P6
Looking for your new summer dessert?
This creamy treat is easy as pie to make.
IN≠ SEASON STONE FRUIT...P9
Peaches and nectarines add sunshine
to every bite of these irresistible dishes.
CURTISí S UMMER FAVOURITES...P16
Need new recipe inspo? Curtis Stone
fir es up the barbie for no- fuss dinners
and uses summer fruit for a sweet fi nish.
A≠ Z OF SUMMER FOOD & DRINK...P25
An alphabet’ s worth of delicious ideas
to help you sail through summer.
SUMMER SALADS...P43
Turn over a new leaf with great- tasting
salads to brighten up your day.
4 coles.com.au
CLS0119p004 4
Passionfruit
Ripple Ice
Cream (see
recipe p90)
EASY CROWD≠ PLEASERS
p65
LONG WEEKEND LUNCH...P49
This fla vour- packed menu for six is
sure to impress without the stress,
so you can kick back and celebrate.
Watermelon pina colada, anyone?
FAST & FRESH...P63
Want to beat the midweek rush?
Take it easy with these laid- back
meals, all ready in 25 minutes or less.
TROLLEY DASH...P75
Sanity savers for busy weeknights
– just grab fiv e ingredients and whip
up these tasty barbecue dinners.
KIDS IN THE KITCHEN...P83
School holiday fun is sorted thanks to
these easy, tasty ideas. They’r e quick
too, so there’ s more time for play.
SWEET TREATS
p106
ICE CREAM MASTERCLASS...P88
Making your own ice cream is easier
than you think. Follow our recipe for
classic vanilla, then try some fruity
twists – no churn required.
FAKE IT, DONí T MAKE IT...P106
Celebrate good times with our amazing
cheat’ s rainbow cake. Make the easy
topping, then get ready to party.
PLUS
FIND LOVE BUY...P98
New and must- try buys from the aisles.
EXTRAS...P102
RECIPE INDEX...P105
29/11/18 3:09 pm
20298754AA 2018-11-21T12:31:08+11:00

NEW
LO O K
 SLICE of
summer
KEEP THE BREEZY VIBES ROLLING WITH THIS STUNNING
NO≠ COOK DESSERT. ITí S BURSTING WITH REFRESHING
SUMMER FRUIT FLAVOURS ñ GO ON, DIVE RIGHT IN!

NO-COOK WATERMELON FREEZER PIE

Serves 12 Prep 10 mins (+ 6 hours freezing time)

400g chopped watermelon and rockmelon. Place the pie on

250g Arnottí s Granita biscuits
100g butter, melted
250g cream cheese, softened
2 tbs caster sugar
1L vanilla ice cream, softened
2 tbs lime juice
2 tbs raspberries, crushed
Watermelon, extra, to serve
Rockmelon, to serve
Mixed berries, to serve
a serving plate. Drizzle with raspberry
juice. Top with the watermelon balls,
rockmelon balls and mixed berries.
Cut into wedges. Serve immediately.
PER SERVE WITHOUT FRUIT TOPPING
Energy 1396kJ/334 Cals (16%) Protein 5g (10%)
Fat 22g (31%) Sat Fat 14g (58%) Sodium 226mg (11%)
Carb 28g (9%) Sugar 18g (20%) Dietary Fibre 2g (7%)
SERVE WITH lime zest and lime wedges

1. Place the chopped watermelon on

a lined baking tray. Place in the freezer
for 2 hours or until frozen.
2. Meanwhile, process biscuits in a food
processor until finely crushed. Add the
butter and process until well combined.
Spoon into a 24cm (base measurement)

Recipe & food preparation Sarah Hobbs Photography Ben Dearnley

fluted tart tin with removable base.
Use a straight≠ sided glass to spread and
press biscuit mixture over base and side
of tin. Place in freezer for 30 mins to set.
MAKE IT YOUR WAY
3. Blend frozen chopped watermelon We decorated our pie
with berries and melon
in a blender until smooth. Strain
balls but if you doní t
through a sieve into a bowl.
4. Use an electric mixer to beat the have a melon baller,
simply top the pie with
cream cheese and sugar in a bowl until
watermelon wedges
smooth. Add ice cream. Beat until well
or any seasonal fruit
combined and smooth. Add watermelon
you like. The beauty
puree and lime juice and beat until just
Styling Emma Knowles

of summer is thereí s
combined. Use a metal spoon to spoon
plenty of sweet fruit
into the biscuit case in the tin. Freeze
on offer ñ think mixed
for 4 hours or until firm.
5. Strain the raspberry through a fine berries, cherries
and nectarines.
sieve. Discard solids. Use a melon baller
to scoop balls from extra watermelon

6 coles.com.au

CLS0119p006 6 29/11/18 2:16 pm

 On the cover
Recipe & food preparation Sarah Hobbs Photography Ben Dearnley
Styling Emma Knowles

CREATE DREAMY DESSERT MAGIC

USING ICE CREAM, SEASONAL FRUIT
AND AN EASY-AS-PIE BISCUIT BASE.

CLS0119p007 7 29/11/18 2:16 pm

Untitled-3 1 15/11/18 5:03 pm
 Ripe & Ready
ready

Stone fruit
TAKE A BITE OUT OF SUMMER WITH JUICY PEACHES AND NECTARINES
– THEY ADD INSTANT SUNSHINE TO BOTH SWEET AND SAVOURY RECIPES.
Recipes Jessica Brook Photography Ben Dearnley Styling Bhavani Konings Food preparation Theressa Klein

#colesmag 9

CLS0119p009 9 29/11/18 12:22 pm

 PICKLED NECTARINE, FENNEL
& GOATí S CHEESE SALAD
Serves 4 Prep 10 mins (+ 10 mins chilling time) Cooking 5 mins

⅓ cup (80ml) apple cider vinegar 1. Combine the vinegar, orange rind, and reserved fennel fronds. Drizzle with
3 strips orange rind tarragon and sugar in a small saucepan. olive oil and the reserved pickling liquid.
4 tarragon sprigs or Bring to the boil over high heat. Cook PER SERVE
Energy 1721kJ/412 Cals (20%) Protein 13g (26%)
1 tsp dried tarragon for 2 mins or until the mixture reduces Fat 30g (43%) Sat Fat 8g (33%) Sodium 611mg (31%)
2 tbs white sugar slightly. Transfer to a heatproof bowl. Carb 20g (6%) Sugar 18g (20%) Dietary Fibre 6g (20%)
1 large firm white nectarine, stoned 2. Use a mandolin or a large sharp
1 large firm yellow nectarine, stoned knife to cut each nectarine into
1 large fennel, thinly sliced,
fronds reserved
2mm≠ thick slices. Add to the vinegar
mixture. Season. Gently toss to WATCH
1 cup mint leaves combine. Place in the fridge for 10 mins Do more with
1 cup (120g) pitted green olives, to develop the flavours. Drain the stone fruit
halved nectarine, reserving the pickling liquid. ñ chargrill and
¼ cup (40g) almonds, toasted, 3. Combine the fennel, mint and serve with a
coarsely chopped olive in a large bowl. Arrange on a creamy topping. See how ití s done
150g goatí s cheese, crumbled serving platter. Top with the nectarine. at coles.com.au/maplepeaches.
2 tbs olive oil Sprinkle with almond, goatí s cheese

CLS0119p010 10 29/11/18 12:22 pm

 Ripe & ready

THIS EASY HOMEMADE RELISH IS BURSTING WITH FLAVOUR

AND GIVES AN INSTANT LIFT TO ENTERTAINING PLATTERS,
TOASTIES, SANDWICHES AND BARBECUED MEATS.

Peach,
Nectarine &
Tomato Relish
(see recipe p14)

#colesmag 11

CLS0119p011 11 29/11/18 12:22 pm

20189793AA 2018-11-16T09:46:53+11:00
 Ripe & Ready
ready

Peaches
& Cream
Cheesecake
Slice (recipe
over page)

#colesmag 13

CLS0119p013 13 29/11/18 12:23 pm

 Ripe & ready
PEACH, NECTARINE
& TOMATO RELISH
Makes 3 cups Prep 10 mins
(+ cooling time) Cooking 30 mins
2 large ripe yellow peaches,
stoned, chopped
2 large ripe yellow nectarines,
stoned, chopped
1 shallot, finely chopped
4 roma tomatoes, chopped
1 tsp yellow mustard seeds
¼ tsp dried chilli flakes (optional)
2 tbs finely grated ginger
1 dried bay leaf
¾ cup (185ml) white wine vinegar
1 cup (220g) white sugar
1. Combine peach, nectarine, shallot,
tomato, mustard seeds, chilli, if using,
ginger, bay leaf, vinegar and sugar
in a medium heavy≠ based saucepan.
Bring to a simmer over medium heat.
Reduce heat to low and cook, stirring
occasionally, for 30 mins or until the
mixture is reduced by one≠ quarter.
2. Meanwhile, to sterilise preserving
jars, place jars and lids in a deep
saucepan and cover with cold water.
Bring to the boil. Cover and reduce
heat to low. Boil gently for 10 mins.
Use tongs to carefully remove the
sterilised jars and lids and place
upside down on a clean tea towel.
3. Spoon relish into warm sterilised jars.
Seal. Turn upside down for 2 mins. Turn
upright. Set aside to cool completely.
PER TBS
Energy 64kJ/15 Cals (1%) Protein 0.2g (0%)
Fat 0g (0%) Sat Fat 0g (0%) Sodium 1mg (0%)
Carb 3g (1%) Sugar 3g (3%) Dietary Fibre 0.3g (1%)
SERVE WITH cheddar, crackers, olives, cured
meats, baby rocket leaves and peach wedges
QUICK FIX
Serve the relish
on a platter
with new Coles
Ash Brie 200g.
Ití s made in
Tasmania and
has a creamy,
buttery flavour.
14 coles.com.au
CLS0119p014 14
PEACHES & CREAM
CHEESECAKE SLICE
Serves 16 Prep 20 mins
(+ cooling time) Cooking 1 hour
⅓ cup (80ml) boiling water
50g butter, chopped
1 cup (150g) plain flour
¼ tsp bicarbonate of soda
⅓ cup (80ml) buttermilk
1 tsp finely grated lemon rind
1½ cups (330g) caster sugar
3 Coles Australian Free Range Eggs
500g cream cheese, softened
1 cup (240g) sour cream
1 tsp vanilla extract
3 medium just≠ ripe white peaches,
stoned, cut into wedges
⅓ cup (75g) caster sugar, extra
1 tbs lemon juice
300ml thickened cream
1. Preheat oven to 180∞C . Grease a
20cm x 30cm lamington pan and line
the base and sides with baking paper,
allowing the sides to overhang.
2. Place the water and butter in a large
heatproof bowl. Stir until the butter
melts. Add flour, bicarbonate of soda,
buttermilk, lemon rind, half the sugar
and 1 egg. Whisk until just combined.
3. Pour into the prepared pan. Bake
for 15 mins or until a skewer inserted
in the centre comes out clean. Remove
from oven. Reduce oven to 160∞C .
4. Use an electric mixer to beat the
cream cheese, ½ cup (120g) sour cream,
remaining sugar, remaining eggs and
vanilla in a bowl until smooth and well
combined. Pour over the base in the pan.
Smooth the surface. Bake for 30 mins or
until just set. Set aside in the pan to cool.
5. Meanwhile, increase oven to 220∞ C.
Line a baking tray with baking paper.
Combine peach, extra sugar and lemon
juice in a bowl. Place on lined tray. Bake
for 12≠ 15 mins or until caramelised. Cool.
6. Use an electric mixer to whisk cream
and remaining sour cream in a bowl
until firm peaks form. Spoon on top of
cheesecake. Top with peach and syrup.
PER SERVE
Energy 1669kJ/399 Cals (19%) Protein 6g (12%)
Fat 27g (39%) Sat Fat 17g (71%) Sodium 166mg (8%)
Carb 35g (11%) Sugar 28g (31%) Dietary Fibre 1g (3%)
SERVE WITH thyme sprigs
PEACH ICE CREAM CAKE
Serves 12 Prep 20 mins (+ cooling &
4 hours freezing time) Cooking 5 mins
3 just≠ firm yellow peaches,
stoned, coarsely chopped
¼ cup (55g) caster sugar
1 tsp vanilla extract
50g butter, chopped
1 cinnamon stick or quill
¼ cup (60ml) Coles Finest Maple Syrup
450g Coles Bakery Unfilled
Double Sponge Cake
1L vanilla ice cream, softened
¼ cup (30g) granola
Granola, extra, to serve
Icing sugar mixture, to dust
1. Combine peach, sugar and vanilla in
a large bowl. Set aside for 5 mins or until
peach releases its juice. Melt butter in a
large non≠ stick frying pan over high heat.
Add peach mixture and cinnamon. Cook,
tossing gently, for 4 mins or until peach
begins to soften. Add maple syrup. Cook
for 1 min or until syrup thickens slightly.
Set aside to cool. Discard cinnamon.
2. Grease a 7cm≠ deep, 10cm x 20cm
(base measurement) loaf pan and line
the base and sides with baking paper,
allowing the sides to overhang.
3. Cut 1 cake layer into a 10cm x 20cm
rectangle. Place in the prepared pan.
Reserve half the peach mixture in
a bowl. Cover and place in the fridge.
Place the remaining peach mixture in
a bowl. Lightly crush with a fork.
4. Spoon one≠ third of the ice cream
over the cake in the pan. Drizzle over
one≠ third of the crushed peach mixture
and swirl to marble. Sprinkle with
one≠ third of the granola. Repeat
layering with remaining ice cream,
crushed peach mixture and granola.
5. Top with the remaining cake layer,
trimming to fit. Place in the freezer
for 4 hours or until set.
6. Place the reserved peach mixture
in a small saucepan over low heat. Stir
until heated through. Invert cake onto
a serving platter. Top with peach mixture
and extra granola. Dust with icing sugar.
PER SERVE WITHOUT EXTRA GRANOLA & ICING SUGAR
Energy 1206kJ/289 Cals (14%) Protein 5g (10%)
Fat 11g (16%) Sat Fat 6g (25%) Sodium 228mg (11%)
Carb 44g (14%) Sugar 33g (37%) Dietary Fibre 1g (3%)
29/11/18 12:23 pm
 Peach Ice
Cream Cake

SOFTEN IT FAST
You need 1L of
softened ice cream
for this recipe. To
quickly soften ice
cream, coarsely
chop it and then
use an electric
mixer to beat until
soft and smooth.

CLS0119p015 15 29/11/18 12:23 pm

 Cooking with Curtis

Curtis stoneí s

summer
favourites
Make the most of barbecue and salad season and
keep the heat out of the kitchen. Try my burger and
tacos recipes – they’r e super easy and super delicious.
Then, for something sweet I’v e got little custard pots
that are bursting with summery fruit fla vours.

PRAWN SALAD WITH WATERMELON GAZPACHO

Serves 4 Prep20 mins Cooking 5 mins

4 cups (about 600g) chopped smooth. With the motor running, pour

Portrait photography Peter Brew- Bevan Recipe photography Ben Dearnley

seedless watermelon, divided in 2 tbs oil. Season with salt and more
4 vine≠ ripened tomatoes, cut into vinegar, if necessary. Transfer to a large
wedges, cored, divided bowl. Cover with plastic wrap and

Styling Michelle Noerianto Food preparation Tracy Rutherford

2 tbs red wine vinegar
¼ cup (60ml) extra virgin olive oil,
divided
20 raw king or banana prawns, peeled
leaving tails intact, deveined
1 tsp smoked paprika
2 avocados, pitted, peeled, sliced
1 Lebanese cucumber, thinly sliced
½ small red onion, thinly sliced
½ cup each basil and mint leaves
Extra virgin olive oil, extra, to serve
Lemon wedges, to serve
1. Prepare a barbecue for high heat.
In a blender, combine half the
watermelon, half the tomatoes, red
wine vinegar and 1 tsp salt. Blend until
place in the fridge to chill.
2. Toss the prawns with the remaining
1 tbs oil and paprika. Season with salt
and pepper. Barbecue the prawns for
2 mins each side or until charred and
cooked through.
3. Divide the gazpacho among four
wide shallow bowls. Arrange the
remaining watermelon, remaining
tomatoes, avocados, cucumber, onion WATCH
and prawns over the gazpacho. Want more
Sprinkle with the basil and mint and watermelon
drizzle with extra oil. Serve with the recipes?
lemon wedges. Check out
PER SERVE WITHOUT EXTRA OIL & LEMON Curtis’ easy watermelon salad. Go
Energy 1882kJ/450 Cals (22%) Protein 24g (48%)
Fat 32g (46%) Sat Fat 6g (25%) Sodium 762mg (38%)
to coles.com.au/curtismelonsalad.
Carb 13g (4%) Sugar 13g (14%) Dietary Fibre 6g (20%)

CLS0119p016 16 29/11/18 2:55 pm

 MAKE IT AHEAD
Make the gazpacho
up to 1 day ahead,
cover and store
in the fridge.

ì Keep your cool with my take on

the classic chilled Spanish soup.î
#colesmag 17

CLS0119p017 17 29/11/18 2:55 pm

 MAKE IT AHEAD
Make the cheese
mixture up to 3 days
ahead, cover and
store in the fridge.
Use leftover
capsicum in salads.
Make the patties
up to 1 day ahead,
cover and store
in the fridge.

Southern-Style
Cheeseburgers
(see recipe p22)

18 coles.com.au

CLS0119p018 18 29/11/18 2:55 pm

 Cooking with Curtis

“Barbecuing the spring

onions, jalapeño and
wraps Adds a great
smoky flavour.”

Steak Tacos with

Spring Onion
& Pepita Salsa
Verde (see
recipe p22)

CLS0119p019 19 29/11/18 2:55 pm

PRIMO_BACON_20248391AA.pdf 1 27/11/18 9:22 am

tion
ges
ug
in gS
S erv

* Total value sales MAT (Moving Annual Total) 10/06/18, IRI Industry Scan Data Source.
 Cooking with Curtis

ì SERVE these
SUMMER FRUIT pots
with ice cream AND
LET IT MELT OVER.î

Easy Baked
Custards with
Stone Fruit
(recipe over page)

#colesmag 21

CLS0119p021 21 29/11/18 2:56 pm

 Cooking with Curtis
SOUTHERN-STYLE
CHEESEBURGERS
Serves 4 Prep 15 mins (+ cooling &
5 mins resting time) Cooking 25 mins
1 red capsicum
1 tsp extra virgin olive oil
100g vintage cheddar, finely grated
60g cream cheese, softened
⅓ cup (100g) mayonnaise, divided
Pinch of cayenne pepper
500g Coles Australian No Added
Hormones Beef 4 Star Mince
1 cup (80g) shredded green cabbage
¼ red onion, thinly sliced
1 tbs buttermilk
4 Coles Brioche Burger Buns,
split, toasted on barbecue
Lime halves, to serve
1. Prepare a barbecue for high heat.
Coat the capsicum with oil. Barbecue
capsicum, turning occasionally, for
15 mins or until skin is charred all over
and capsicum is tender. Transfer
capsicum to a medium bowl, cover
with plastic wrap and set aside until
cool enough to handle. Peel and seed
the capsicum, then finely chop.
2. In a medium bowl, mix the cheddar
cheese, cream cheese, 1 tbs of the
mayonnaise, cayenne pepper and
¼ cup of the chopped capsicum.
Season with salt and pepper.
3. Divide the mince into 4 portions.
Shape into patties that are just slightly
larger in diameter than the buns. Season
with salt and pepper. Using your thumb,
make a small imprint in the centre of
each patty. Barbecue the patties for
3 mins. Turn patties and barbecue for
2 mins. Spread cheese mixture over the
patties. Barbecue, covering barbecue
to melt the cheese, for 1 min or until
cooked through. Transfer patties to
a plate. Set aside for 5 mins to rest.
4. Meanwhile, in a medium bowl,
toss the cabbage and onion with the
remaining ¼ cup (75g) mayonnaise and
buttermilk. Season with salt and pepper.
5. Top bun bases with slaw, patties and
bun tops. Serve with lime halves.
PER SERVE WITHOUT LIME HALVES
Energy 3030kJ/725 Cals (35%) Protein 42g (84%)
Fat 48g (69%) Sat Fat 18g (75%) Sodium 709mg (35%)
Carb 31g (10%) Sugar 9g (10%) Dietary Fibre 4g (13%)
22 coles.com.au
CLS0119p022 22
STEAK TACOS WITH
SPRING ONION &
PEPITA SALSA VERDE
Serves 6 Prep 20 mins (+ resting time)
Cooking 15 mins
2 Coles No Added Hormones
Australian Beef Porterhouse Steaks
(about 250g each)
¼ cup (60ml) extra virgin olive oil,
divided
3 spring onions
1 jalapeÒo chilli, halved, seeded
¼ cup (60ml) lime juice
¼ cup chopped coriander
2 tbs pepitas, toasted,
coarsely chopped
2 garlic cloves, finely chopped
18 corn or flour tortillas
(about 14cm in diameter)
1 avocado, pitted, peeled, thinly sliced
1½ cups (120g) shredded
green cabbage
2 radishes, thinly sliced
Lime wedges, to serve
1. Prepare a barbecue for medium≠ high
heat. Coat steaks with 2 tsp of the oil
and season with salt and pepper.
Barbecue steaks for 2 mins each side
or until an instant≠ read thermometer
inserted into the centre registers
54∞C for medium≠ rare doneness. Set
steaks aside to rest on a cutting board.
2. Coat spring onions and jalapeÒ o
with 2 tsp of the oil and season with
salt and pepper. Barbecue, turning
occasionally, for 3 mins or until they are
nicely charred but still crisp. Transfer
to another cutting board. Finely chop
spring onions and jalapeÒ o.
3. In a small bowl, stir remaining oil,
lime juice, coriander, pepitas, garlic,
spring onions and jalapeÒo . Season
salsa verde with salt and pepper.
4. Cook the tortillas on barbecue for
2 mins each side. Transfer to a plate.
Cover to keep warm.
5. Thinly slice the steaks against the
grain. Divide among warm tortillas. Top
with the avocado, cabbage, radish and
salsa verde. Serve with lime wedges.
PER SERVE WITHOUT LIME WEDGES
Energy 2315kJ/554 Cals (27%) Protein 26g (52%)
Fat 30g (43%) Sat Fat 8g (33%) Sodium 672mg (34%)
Carb 42g (14%) Sugar 2g (2%) Dietary Fibre 5g (17%)
EASY BAKED CUSTARDS
WITH STONE FRUIT
Serves 6 Prep 15 mins (+ cooling time)
Cooking 35 mins
60g unsalted butter
⅔ cup (150g) caster sugar, divided
1 peach, pitted, cut into wedges
1 nectarine, pitted, cut into wedges
300ml thickened cream
3 extra≠ large Coles Australian
Free Range Eggs
3 extra≠ large Coles Australian
Free Range Egg yolks
1 tbs plain flour
Icing sugar, to dust
Coles Finest Hazelnut Italian Gelato
or vanilla ice cream, to serve
1. Preheat oven to 190∞C (170∞C
fan≠ forced). In a small frying pan over
medium heat, add butter and swirl
to melt. Continue to swirl in pan for
2 mins or until butter is light golden
brown. Set aside to cool slightly.
2. Brush six ¾≠ cup (185ml) ramekins,
about 9cm wide and 5cm tall, with 1 tbs
browned butter. Dust with 1 tbs sugar
to coat. Divide the peach and nectarine
evenly among prepared ramekins. Place
the ramekins on a baking tray.
3. In a large bowl, whisk the remaining
browned butter, remaining sugar,
cream, eggs, egg yolks and flour until
well combined. Gently pour custard
over the fruit in the ramekins.
4. Bake for 25≠ 30 mins or until the
custard is almost set in centre. Set
aside for 5 mins to allow custard to
thicken. Dust with icing sugar. Top with
gelato or ice cream and serve warm.
PER SERVE WITHOUT ICING SUGAR & ICE CREAM
Energy 1794kJ/429 Cals (21%) Protein 7g (14%)
Fat 31g (44%) Sat Fat 18g (75%) Sodium 65mg (3%)
Carb 31g (10%) Sugar 30g (33%) Dietary Fibre 1g (3%)
WATCH
Curtis shares
his tips on
how easy it
is to separate
eggs perfectly every time. Go to
coles.com.au/curtisseparateeggs.
29/11/18 2:56 pm
20215131AA 2018-11-16T09:35:48+11:00
20241660_CDS0405_R2 2018-11-26T14:37:38+11:00

C O O
ICY ULL OFL
AND F
FLA V O U R h less
d y to fre e ze treat wit
a Cool
An easy, re s u gar per Icy
ra m s o f
than 3.5 g o lours or fla
vours!
rt ific ia l c
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NEW
NE
EW
W
 A-Z of
Seasonal food guide

summer
eating & drinking
THE SUN IS SHINING, THE DAYS ARE LONG AND
THE PRODUCE IS DELICIOUS. MAKE THE MOST
OF ALL SUMMER HAS TO OFFER WITH OUR
SEASONAL FOOD AND DRINK GUIDE.

A NTIPASTO
Try this delicious trick to make finger food
magic. Thread skewers with antipasto favourites
– use a mix of olives, salami, chargrilled peppers,
Perino tomatoes, drained marinated artichokes
and cherry bocconcini. Drizzle with basil pesto,
sprinkle with basil leaves and serve. Easy as that!

#colesmag 25

CLS0119p025 25 29/11/18 12:46 pm

 Seasonal food guide

B BQ
Make sure your barbie is
clean and ready for cooking
before you fi re it up for the
weekend. Here’ s a quick
rundown of how to do it.

1 Turn off the gas

and disconnect the
hose from the barbecue.
This is also a great time
to check if your hose or
connections have any
cracks or leakages ñ if so,

2
they need to be replaced.
Remove the drip tray
and use a spatula
or brush to scrape off
any excess fat or grease.
Wearing gloves to protect
your hands, wash the tray

3
in hot soapy water.
Remove the grill from
the barbecue and
scrape off any excess fat
or grease. Wash the grill

4
in hot soapy water.
Leave the tray and
grill in the sun to
dry completely before
reassembling your barbecue.

Cherry
Try our cheatí s cherry ice cream ñ stir 500g cherries, pitted, ¼ cup (55g) caster
sugar and ¼ cup (60ml) water in a saucepan over medium heat for 2 mins or
until sugar dissolves. Increase heat to medium≠ high. Cook, stirring occasionally,
for 15 mins or until mixture thickens. Cool slightly. Blend in a blender until
smooth. Strain through a sieve into a bowl. Process two≠ thirds of cherry puree
and 2L softened vanilla ice cream in a food processor until combined. Transfer
to a metal container and marble with remaining cherry puree. Freeze until firm.

CLS0119p026 26 29/11/18 12:46 pm

 D
Drink station
Here’s an easy way to beat the heat – create a DIY drink station. To
Words Sarah Geelan Photography Steve Brown, Ben Dearnley, Andy Lewis & iStock Styling Berni Smithies, Vivien Walsh & Aimee Jones Food preparation Theressa Klein & Sarah Hobbs

do it, fill glass drink dispensers or serving jugs with herbs, fruit and
veggies – we love the combo of grapefruit slices and mixed berries.
Also try mint leaves, lime slices and Lebanese cucumber ribbons,
or for a tropical twist use passionfruit wedges and pineapple slices.
Top with crushed ice and chilled sparkling water, refilling as needed.
It’s a great non-alcoholic option for parties – cheers!

#colesmag 27

CLS0119p027 27 29/11/18 12:46 pm

 Seasonal food guide

E DIBLE RUNNER
Make your party table really pop with this easy, í grammable
table runner ñ it doubles as both a centrepiece and a grazing
platter. Just arrange fruit, cheeses and crackers on boards
along the table, adding decorations like herbs and foliage.

F ROS…

Grapes
Hereí s how to make
this summerí s must≠ try
drink: frosÈ ! Just blend
rosÈ wine with frozen
chopped watermelon
and frozen strawberries
in a blender until
smooth, then serve
These tasty bites
or freeze in a shallow
are a no≠ brainer on
metal container.
grazing platters, but get
them in the freezer and
theyí ll turn into fruity ice
cubes! Pop them into
glasses before filling.

CLS0119p028 28 29/11/18 12:47 pm

 H EALTHY
TIPS & TRICKS
Made a resolution to eat more

I ce cubes
veggies or drink more water this
year? Try our simple ideas.

1 Skip the takeaway lunch and head

to the fresh produce department
of Coles. Grab a ready≠ to≠ go salad,

2
like Coles Superfood Salad Bowl 185g.
The Australian Dietary Guidelines
Add instant sparkle to
recommends aiming for five serves
drinks with loaded summery
of vegetables per day (one serve of
ice cubes. Place halved
veggies is 75g). It can be as easy as
strawberries, cucumber
adding Coles Australian Zucchini
slices, rosemary leaves,
Noodles 250g to pasta, or stirring
mint leaves, raspberries,
grated carrot into Greek≠ style yoghurt

3
blueberries or lemon slices
for a creamy veggie snack.
into ice cube trays and top
Drinking enough water each day
up with water. Place in the
can seem almost impossible.
freezer until frozen.
Try adding lemon slices,
mint leaves or even
fruit≠ flavoured tea
bags to your water
bottle for a boost.

J Jelly wedges
This retro hit is making a comeback! To make these
kid≠ friendly treats, cut oranges in half and use a spoon to
scoop out the flesh (reserve to use in smoothies). Place
orange halves on a tray. Prepare jelly crystals following
packet directions. Pour the jelly mixture into the orange
halves. Carefully place in the fridge to set. Cut into wedges.

#colesmag 29

CLS0119p029 29 29/11/18 12:47 pm

 Seasonal food guide

Kiwifruit
Pop these sweet bites on your

WATCH
summer to≠ do list: insert iceblock
sticks into kiwifruit slices and

L
freeze on a lined tray for 30 mins. Make a batch
Dip in melted white or dark of rainbow
chocolate and return to the tray. choc≠ dipped
Decorate with chopped pistachios, strawberries ñ see how to
coconut flakes and extra melted make them at coles.com.au/
chocolate. Freeze until set. chocstrawberries.

Lettuce
Cooling cos lettuce is a summer salad
winner, but did you know ití s great
chargrilled too? Drizzle cos lettuce
wedges with a little olive oil, then cook
on the BBQ for 3 mins each side or until
charred. Serve with caesar dressing.

CLS0119p030 30 29/11/18 12:48 pm

 M ANGO

N ECTARINE

O LIVE OIL

P ROSCIUTTO
Want to give your meals
a summer refresh? Start
by making over your usual
green salad with fruit,
creamy cheeses and other
tasty extras. Try this idea
– it’s perfect for barbecues
or a breezy midweek lunch.
Just arrange thinly sliced
mango and nectarine or
peach wedges on a large
serving platter with baby
rocket leaves and torn
cherry bocconcini. Drizzle
with olive oil and balsamic
vinegar and top with torn
prosciutto slices. Season
and serve with barbecued
steak or chicken.

#colesmag 31

CLS0119p031 31 29/11/18 12:48 pm

20173098AA 2018-11-27T10:44:19+11:00
 Seasonal food guide

Q uick
Spend less time in the kitchen and
1
2
You only need 5 ingredients to
whip up a delicious Cheat’s Fried
Rice for the family. Find the recipe at
taste.com.au/cheatsfriedrice.
Hello haloumi! Feed your gang in
no time at all thanks to the tasty
3 Throw some steak and veggies
on the BBQ, then add a quick
zesty sauce. Try our Paprika Steak with

more time enjoying the sunshine
with these easy 15-minute dinners.
recipe for Quick Haloumi & Grain Salad
at taste.com.au/quickhaloumisalad.
4
Capsicum at taste.com.au/paprikasteak.
Dinner is sorted in no time thanks
to our easy recipe for Ginger-Chilli
Chicken Caprese Salad – find it at
taste.com.au/chickencapresesalad.

R
Rice paper moothies
rolls
There’s something
so perfect about
smoothies at this time
Want to get
of year – they make
littlies to
a light brekkie option
enjoy fruit and
and you can really
veggies? Whip
pack in the summer
up colourful
fruit. We love sipping
rice paper
a smoothie on a warm
rolls, packed
day, but for something
with summery
even more refreshing,
flavours.
try turning your
Prepare rice
morning blend into a
vermicelli noodles
creamy iceblock. Pour
and rice paper sheets
your fave smoothie
following packet
into an iceblock mould
directions and then get
and insert an iceblock
creative with your fillings
stick, then freeze
– try mango, kiwifruit,
until firm for a tasty
cabbage, cucumber,
anytime treat.
coriander, raspberries,
strawberries, mint
leaves and edamame.

#colesmag 33

CLS0119p033 33 29/11/18 12:48 pm

20116141AA 2018-10-26T11:59:15+11:00
 Seasonal food guide

Tomatoes
The new trend for summer entertaining
is bruschetta bars and hereí s an idea to
get you started, no tomato chopping
required. Cook cherry tomatoes
on a grill until just charred. Spread
chargrilled sliced baguette with ricotta
and top with the tomatoes and thyme
sprigs. Serve drizzled with olive oil.

U PSIDE DOWN
Add instant sunshine to your day with this easy
upside≠ down cake. Cook thinly sliced pineapple
in a frying pan with a little butter until golden,
then arrange in base of a greased and lined 20cm
round cake pan. Prepare a 340g pkt vanilla cake
mix following packet directions. Pour over the
pineapple in the pan. Bake at 180∞C until a skewer
inserted in the centre comes out clean.

V EGAN
New year, new dessert
ñ weí re going mad for
raw slices. Try our
strawberry version
at taste.com.au/
rawstrawberryslice.
For a sweet twist,
swap strawberries for
4 chopped kiwifruit
and tint with green
food colouring, if
desired. Decorate
the slice with
melted vegan
chocolate and
pistachios.

#colesmag 35

CLS0119p035 35 29/11/18 12:48 pm

20036478AA 2018-08-14T07:55:10+10:00

PROBIOTIC
Helps to improve
Digestive
Comfort*

Now with
NO ADDED SUGAR
Learn more at WWW.ACTIVIA.COM.AU facebook.com/ActiviaAu
*By consuming 2 pots of Activia 125g per day during 4 weeks and maintaining a balanced diet and healthy lifestyle.
 Seasonal food guide

Watermelon
It’s refreshing and almost impossible to resist
on a hot day – hello watermelon, you delicious
thing you. We’re going crazy for this watermelon
‘cake’, and to make it all you have to do is cut the
middle section from a whole watermelon and
remove the rind. Place on a serving plate and
top with coconut yoghurt, fruit and mint leaves.

#colesmag 37

CLS0119p037 37 29/11/18 12:48 pm

 Seasonal food guide

X
marks
the spot
The Coles YouTube
channel is your spot
for easy summer
inspiration. Head to
coles.com.au/youtube

Y
for these hacks and more.

1 Chill out with a scoop

of 2-ingredient mango
sorbet. Watch how to
make it at coles.com.au/
OGHURT BARK
2
2ingredientsorbet.
We’ve discovered the Introducing your new favourite summer treat
easiest way to make – frozen yoghurt bark! Keep it in the freezer for
ice cream sandwiches – when you need a sweet snack. To make it, pour
see how at coles.com.au/ plain or flavoured yoghurt over a baking tray lined

3
icecreamsandwiches. with baking paper and smooth the surface. Top with
Pair raspberries with melon flowers and freeze for 3 hours or until firm.
Nutella in a sweet-as Cut into pieces to serve.
treat. Go to coles.com.au/
nutellaraspberries.

Z ero waste PLAN AHEAD

Want to minimise waste in your kitchen? It’s not always
easy, but small changes do help – like freezing leftovers
or using items already in your pantry when cooking. Try
these simple ideas, then head to coles.com.au to see how
Coles is committing to reducing waste across its stores.

FREEZE IT LOVE YOUR

Meal planning is a Got overripe LEFTOVERS
great way to avoid bananas Where
waste as you can reuse sitting in the possible,
ingredients – if you fruit bowl? save your
buy a bag of carrots for a stir-fry, use Don’t toss them out – leftovers for lunch or dinner
the remaining carrots to make veggie throw them unpeeled into the next day – tonight’s roast
fritters the next night. Before you the freezer. They’re great chicken can be shredded
write your shopping list, it’s a great blitzed into smoothies or and used in tomorrow’s
idea to take note of items already in nice cream, and are handy sandwiches, or add baby
your fridge or pantry and try to work for making muffins or spinach leaves to leftover
these into your weekly menu too. banana bread. pasta for a delicious salad.

38 coles.com.au

CLS0119p038 38 29/11/18 12:48 pm

 !"#$"%&'&('!(!')*&('+,*%-.(/"01

find us in th
e
health foo
d
aisle

messymonkeysau freedomfoods.com.au/messy-monkeys

ˆFree from Gluten as found in Wheat, Rye, Barley and Triticale. Does not contain Oats. All products shown may not be available in all stores. Pizza Bites available in selected stores.
20173042AA 2018-11-13T10:13:16+11:00

NEW
NEW
W
 Burger goals
Promotion

Whip up this game≠ changing combo

at your next burger night using
tasty pantry staples from Coles.

ULTIMATE CHEESEBURGER
& CRISPY WEDGES
Serves 4 Prep 15 mins Cooking 35 mins

1kg washed potatoes, cut into wedges

¼ cup (60ml) Crisco Vegetable Oil
6 Fehlbergs Pickled Sandwich Stackers
¾ cup (225g) Heinz Seriously Good
Garlic Aioli
2 tbs tomato sauce or ketchup
50g quince paste
500g Coles Australian No Added
Hormones Beef Mince
2 tbs dried breadcrumbs
1 tbs Heinz Seriously Good
Garlic Aioli, extra
4 rashers streaky bacon
4 brioche burger buns, split
4 tasty cheddar slices
2 tomatoes, thinly sliced
100g drained canned beetroot slices
4 baby cos lettuce leaves

1. Preheat oven to 220∞C . Line a large

baking tray with baking paper. Combine
the potato and 2 tbs oil on the lined tray.
Season with salt and toss to combine.
Bake, turning once, for 35 mins or until
golden and cooked through.
2. Meanwhile, finely chop one≠ third
of the pickle. Place in a bowl. Stir in
the aioli and tomato sauce or ketchup.
3. Use a fork to mash the quince paste
in a large bowl. Add mince, breadcrumbs
and extra aioli. Stir until well combined.
Divide the mince mixture into 4 portions.
Shape each portion into a patty.
4. Heat the remaining oil in a large
frying pan over medium heat. Cook the 6. Preheat grill on medium≠ high.
patties for 2≠ 3 mins each side or until Place the bun halves, cut≠ side up, on
cooked through. Transfer to a plate a baking tray. Top the bun bases with
and cover to keep warm. the cheddar. Cook under the grill for Youí re always ready to dress up
5. Wipe the pan clean and heat over 1 min or until cheddar melts. burgers or sandwiches with Heinz
medium heat. Add the bacon and cook 7. Divide the bun bases among serving Seriously Good Garlic Aioli and
for 1≠ 2 mins each side or until crisp. plates. Top with the patties, 1 tbs of the Fehlbergs Pickled Sandwich
aioli mixture, bacon, tomato, remaining Stackers in your pantry. A perfect
pickle, beetroot and lettuce. Top with all≠ rounder, Crisco Vegetable Oil is
the bun tops. Serve with the potato ideal for baking and shallow frying.
wedges and remaining aioli mixture.

CLS0119p041_001 41 29/11/18 1:17 pm

20040938AA 2018-11-09T17:00:11+11:00
 Fresh
Light & easy

Summer salads
LOOKING FOR NEW
SALAD INSPIRATION?
BRIGHTEN UP YOUR
MENU WITH THESE
IDEAS, PACKED WITH
FRUIT, NUTS AND SPICES.

BEETROOT, PEACH
& WALNUT SALAD
Serves 4 as a side Prep 15 mins

¼ cup (60ml) extra virgin olive oil

2 tbs red wine vinegar
1 tbs wholegrain mustard
2 tsp caster sugar
1 bunch small beetroot, ends trimmed
2 yellow or white peaches,
stoned, cut into wedges
1 bunch radishes, thinly sliced
Recipes Sarah Hobbs Photography Ben Dearnley Styling Emma Knowles Food preparation Kerrie Ray

120g pkt Coles Australian Baby Rocket

100g strawberries, sliced
100g goat’s cheese, crumbled
½ cup (50g) walnuts, toasted,
coarsely chopped

1. Place the oil, vinegar, mustard and

sugar in a screw-top jar and shake until
well combined. Season.
2. Use a vegetable peeler or mandolin
to thinly slice the beetroot. Place in
a large bowl with the peach, radish,
rocket and strawberry. Drizzle with the
dressing and gently toss to combine.
Divide among serving plates. Sprinkle
with goat’s cheese and walnut.
PER SERVE
Energy 1585kJ/379 Cals (18%) Protein 11g (22%)
Fat 28g (40%) Sat Fat 6g (25%) Sodium 286mg (14%)
Carb 17g (5%) Sugar 16g (18%) Dietary Fibre 7g (23%)

PERFECT MATCH
Serve this fruity salad
with BBQ salmon fillets,
beef rump steak or
lamb cutlets.

#colesmag 43

CLS0119p043_001 43 29/11/18 1:20 pm

 Light & easy
PRAWN & ASPARAGUS SALAD WITH YOGHURT DRESSING
Serves 4 Prep 15 mins (+ cooling time) Cooking 10 mins
½ Coles Bakery Rustic Baguette*,
cut into 5mm-thick slices
⅓ cup (25g) finely grated
parmesan
1 bunch asparagus, woody ends
trimmed, cut into 5cm lengths
¾ cup (210g) Greek-style yoghurt
2 tbs lemon juice
1 garlic clove, crushed
¼ cup finely chopped chives
1 tbs coarsely chopped dill
3 Coles Australian Baby Gem Lettuce,
trimmed, cut into wedges
1kg cooked prawns, peeled leaving
tails intact, deveined
1 large ripe avocado, stoned, peeled,
cut into thin wedges
44 coles.com.au
CLS0119p044_001 44
1. Preheat oven to 180°C. Line a
baking tray with baking paper. Arrange
the bread in a single layer over the
lined tray. Lightly spray with olive oil
spray. Bake, turning occasionally, for
5-7 mins or until just crisp. Remove
from oven and sprinkle with parmesan.
Bake for 2 mins or until golden. Set
aside to cool. Break into pieces.
2. Meanwhile, cook the asparagus in
a small saucepan of boiling water for
2 mins or until just tender. Refresh
under cold water. Drain well.
3. Place the yoghurt, lemon
juice, garlic, chives and dill
in a small bowl. Season.
Stir to combine.
4. Arrange the lettuce, prawns,
avocado, asparagus and bread
pieces on serving plates. Drizzle
*Selected stores only.
with the yoghurt dressing.
PER SERVE
Energy 2127kJ/509 Cals (24%) Protein 52g (104%)
Fat 21g (30%) Sat Fat 7g (29%) Sodium 1507mg (75%)
Carb 25g (8%) Sugar 10g (11%) Dietary Fibre 5g (17%)
SERVE WITH chopped chives, dill sprigs,
lemon halves and extra virgin olive oil
FRUITY TWIST
For a summery
flavour boost,
arrange thin
slices of mango
over the salad.
29/11/18 1:20 pm
 FRESH
Light & easy

MAKE IT A MEAL
This refreshing
salad is the
perfect partner
for sweet, sticky
chicken or pork.

CUCUMBER SALAD
WITH GARLIC
DRESSING
Serves 4 as a side
Prep 10 mins (+ 10 mins
cooling time) Cooking 5 mins

2 tsp peanut oil

2 tsp sesame oil
5cm-piece ginger, peeled,
cut into matchsticks
1 garlic clove, finely chopped
2 tbs salt-reduced soy sauce
1 tbs lemon juice
1 tsp caster sugar
3 Lebanese cucumbers,
peeled into ribbons
2 spring onions, thinly sliced
diagonally
1 cup coriander leaves
1 long red chilli, thinly sliced (optional)
1 tbs sesame seeds, toasted

1. Heat the peanut oil and sesame

oil in a small saucepan over low heat.
Add the ginger and garlic and cook,
stirring, for 30 secs or until aromatic.
Remove from heat. Add the soy sauce,
lemon juice and sugar and stir until
the sugar dissolves. Set aside to cool.
2. Arrange the cucumber, spring
onion, coriander and chilli, if using,
on a serving platter. Drizzle with the
dressing. Sprinkle with sesame seeds.
PER SERVE
Energy 407kJ/97 Cals (5%) Protein 3g (6%)
Fat 7g (10%) Sat Fat 1g (4%) Sodium 390mg (20%)
Carb 6g (2%) Sugar 5g (6%) Dietary Fibre 3g (10%)
| Source of fibre | 1 veg serve |

#colesmag 45

CLS0119p045_001 45 29/11/18 1:21 pm

 FRESH & easy

WATERMELON
& FETTA SALAD
Serves 4 as a side Prep 10 mins

¼ large watermelon, peeled,

thinly sliced, cut into wedges
2 Lebanese cucumbers, halved,
thinly sliced diagonally
1 red oak lettuce, leaves separated,
coarsely torn
1 red onion, thinly sliced
150g marinated fetta,
coarsely crumbled
⅓ cup (50g) kalamata olives
1 cup mint leaves
½ cup coriander leaves
¼ cup (60ml) extra virgin olive oil
2 tbs lime juice
2 tsp honey
1 tsp Dijon mustard
1 tbs pistachio dukkah

1. Combine the watermelon, cucumber,

lettuce, onion, fetta, olives, mint and
coriander in a large bowl.
2. Place the oil, lime juice, honey and
mustard in a screw≠ top jar and shake
until well combined. Season.
3. Drizzle the dressing over the salad
and gently toss to combine. Sprinkle
with dukkah. Serve immediately.
PER SERVE
Energy 1571kJ/376 Cals (18%) Protein 11g (22%)
Fat 27g (39%) Sat Fat 8g (33%) Sodium 700mg (35%)
Carb 20g (6%) Sugar 18g (20%) Dietary Fibre 6g (20%)
SERVE WITH BBQ chicken breast fi llets

FIND ME… Pick up a packet of pistachio

dukkah from the dried spices aisle.

WATCH
Watermelon
also stars
in this easy
chicken
salad. Watch at coles.com.au/
watermelonchickensalad.

46 coles.com.au

CLS0119p046_001 46 29/11/18 1:21 pm

20116147AA 2018-08-30T11:45:33+10:00
20071604AA 2018-11-15T10:52:00+11:00

PAR9325 President Coles Magazine Ad Nov18-FA.indd 1 15/11/18 10:44 am

 Summer bbq menu

LONG WEEKEND
barbecue
GRAB YOUR TONGS AND GATHER THE
TROOPS FOR A RELAXED LONG LUNCH,
COMPLETE WITH AUSSIE BBQ FAVES
AND REFRESHING DRINKS AND TREATS.

BBQ CORN WITH SMOKY

PAPRIKA BUTTER
Serves 6 Prep 15 mins
Cooking 10 mins

100g butter, softened

1 tbs smoked paprika
1 tbs lemon juice
¼ cup coarsely chopped
flat≠ leaf parsley
¼ cup coarsely chopped coriander
6 corn cobs, husks on
⅓ cup (25g) grated parmesan
Recipes Sarah Hobbs Photography Steve Brown Styling Berni Smithies Food preparation Emma Braz

1. Combine the butter, paprika, lemon

juice, parsley and coriander in a small
bowl. Season.
2. Heat a barbecue grill or chargrill
on medium≠ high. Fold the corn husks
back to expose the kernels and tie with
kitchen string. Remove the silk. Cook,
turning occasionally, for 10 mins or
until corn is tender and lightly charred.
3. Place the corn cobs on a serving
platter. Top with the butter mixture
and parmesan. Serve immediately.
PER SERVE
Energy 1243kJ/297 Cals (14%) Protein 8g (16%)
Fat 17g (24%) Sat Fat 9g (38%) Sodium 141mg (7%)
Carb 23g (7%) Sugar 7g (8%) Dietary Fibre 10g (33%)
SERVE WITH lemon zest

QUICK FIX
Coles Mexican
Style Street
Corn Kit 480g
comes with
skewers, chipotle mayo and parmesan.

#colesmag 49

CLS0119p049 49 29/11/18 3:11 pm

 Summer bbq menu
WATERMELON PINA COLADA
1kg watermelon, peeled,
coarsely chopped
2 slices watermelon
2 slices pineapple
500ml coconut sorbet or mango sorbet
1½ cups (375ml) pineapple juice
⅔ cup (160ml) white coconut rum
¼ cup (60ml) lime juice
1. Line a large baking tray with baking
paper. Place chopped watermelon in
a single layer on the lined tray. Place
in the freezer for 2 hours or until frozen.
CLS0119p050 50
MELON MOCKTAIL
Want to make this
without alcohol?
Leave out the rum
or swap it for
coconut water or
light coconut milk.
Serves 6 Prep15 mins (+ 2 hours freezing time)
2. Use small star cutters to cut
shapes from the watermelon slices
and pineapple slices. Thread fruit
stars onto small skewers.
3. Place frozen watermelon, sorbet,
pineapple juice, rum and lime juice WATCH
in a blender. Blend until smooth. Turn ginger
4. Pour pina colada among serving beer, rum and
glasses. Serve with fruit skewers. pineapple
PER SERVE juice into a
Energy 986kJ/236 Cals (11%) Protein 2g (4%) tropical party starter. Get the recipe
Fat 1g (1%) Sat Fat 0g (0%) Sodium 12mg (1%)
Carb 42g (14%) Sugar 40g (44%) Dietary Fibre 2g (7%) at coles.com.au/partypunch.
SERVE WITH mint sprigs and thyme sprigs
29/11/18 3:11 pm
 BBQ CHILLI BARRAMUNDI WITH CARROT & ASPARAGUS
Serves 6 Prep 15 mins (+ cooling time) Cooking 25 mins
3 bunches Dutch carrots*,
peeled, ends trimmed
1 tbs olive oil
2 bunches asparagus,
woody ends trimmed
6 Coles Australian Ocean
Barramundi Fillets
2 tsp dried chilli flakes
*Selected stores only. If unavailable,
1 tsp cumin seeds
use 500g baby carrots, peeled,
1 tsp sea salt flakes
½ cup coriander leaves
Ginger & cucumber dressing
halved lengthways.
¼ cup (55g) caster sugar
2 tbs lime juice
2 tbs rice wine vinegar
1 tbs salt≠ reduced soy sauce
2 tsp fish sauce
CLS0119p051 51
2 tsp sesame oil
1 Lebanese cucumber, seeded, chopped
5cm≠ piece ginger, peeled,
cut into matchsticks
1. To make the ginger and cucumber
dressing, place sugar, lime juice, vinegar
and soy sauce in a small saucepan over
medium heat. Cook, stirring, for 2 mins
or until sugar dissolves. Bring to the boil.
Cook for 2- 3 mins or until syrup thickens
slightly. Set aside to cool. Stir in the fish
sauce, oil, cucumber and ginger.
2. Heat a barbecue grill or chargrill
on high. Brush carrots with a little oil.
Season. Cook, turning occasionally,
for 6- 8 mins or until tender. Transfer to
a plate. Cook asparagus, turning, for
2 mins or until bright green and tender.
Add to the carrots on the plate.
3. Brush barramundi with remaining oil.
Sprinkle the skin with chilli, cumin and
salt. Cook, skin- side down, for 4 mins or
until golden brown and crisp. Turn and
cook for 2- 3 mins or until golden brown
and just cooked through.
4. Divide carrots and asparagus among
serving plates. Top with barramundi
and coriander. Drizzle with dressing.
PER SERVE
Energy 993kJ/238 Cals (11%) Protein 27g (54%)
Fat 6g (9%) Sat Fat 1g (4%) Sodium 661mg (33%)
Carb 16g (5%) Sugar 16g (18%) Dietary Fibre 5g (17%)
| Good source protein & fi bre | Low sat fat | 2 veg serves |
SERVE WITH lime wedges
#colesmag 51
29/11/18 3:11 pm
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 Summer bbq menu

BBQ LAMB WITH ZUCCHINI

& EGGPLANT SALAD
Serves 6 Prep 20 mins (+ 10 mins
resting time) Cooking 40 mins

1kg Coles Australian Lamb Butterflied

Leg with Rosemary & Garlic
1 tsp fennel seeds
1 large eggplant, cut into 1cm≠ thick slices
2 zucchini, thinly sliced lengthways
1 tbs olive oil
1 red onion, cut into thin wedges
400g can chickpeas, rinsed, drained
60g pkt Coles Australian Baby Rocket
1 cup flat≠ leaf parsley leaves
1 cup mint leaves
100g marinated fetta, crumbled
Harissa yoghurt
2 tsp ground cumin
2 tsp ground coriander
1 tsp caraway seeds
½ tsp ground cinnamon
330g jar roasted peppers (capsicum),
drained, coarsely chopped
1 red chilli, seeded, chopped (optional)
1 garlic clove, crushed
⅓ cup (80ml) olive oil
200g Greek≠ style yoghurt
2 tbs lemon juice

1. Preheat a covered barbecue on medium.

Spray lamb with olive oil spray. Sprinkle
with fennel seeds. Cook on the barbecue
grill for 5 mins each side or until charred.
Transfer to a roasting pan. Roast in covered
barbecue using indirect heat for 20 mins
for medium or until cooked to your liking.
Cover with foil. Set aside for 10 mins to rest.
2. Brush eggplant and zucchini with oil.
Season. Cook on grill for 3 mins each side
or until lightly charred and tender. Set
aside to cool slightly. Cook onion on grill
for 1 min each side or until lightly charred.
3. To make harissa yoghurt, place cumin,
coriander, caraway seeds and cinnamon
in a small saucepan over medium heat.
Cook, stirring, for 1 min or until aromatic.
Place in a food processor. Add capsicum,
chilli, if using, garlic and oil. Process until
smooth. Season harissa. Combine yoghurt
and lemon juice in a small bowl. Add
harissa and use a skewer to marble.
4. Thickly slice lamb. Arrange eggplant,
zucchini, onion, chickpeas, rocket, parsley,
mint and fetta on a serving platter. Serve
with the lamb and harissa yoghurt.
PER SERVE
Energy 2992kJ/716 Cals (34%) Protein 51g (102%)
Fat 43g (61%) Sat Fat 16g (67%) Sodium 821mg (41%)
Carb 23g (7%) Sugar 16g (18%) Dietary Fibre 12g (40%)

#colesmag 53

29/11/18 3:11 pm
 Summer bbq menu

PINK LEMONADE
CUPCAKES
Makes 12 Prep 20 mins
(+ cooling time) Cooking 25 mins

125g butter, softened

1 cup (220g) caster sugar
1 tbs finely grated lemon rind
2 Coles Australian Free Range Eggs
1½ cups (225g) self-raising flour
½ cup (120g) sour cream
2 tbs lemon juice
½ cup (160g) lemon curd
Raspberry cordial, extra, to drizzle
Lemon slices, to serve
Pink cordial buttercream
250g butter, softened
500g icing sugar mixture
2 tbs raspberry cordial

1. Preheat oven to 180°C. Line a

12-hole, ⅓-cup (80ml) muffin pan
with paper cases.
2. Use an electric mixer to beat the
butter, sugar and lemon rind in a bowl
until pale and creamy. Add the eggs,
1 at a time, beating well after each
addition. Add flour and stir to combine.
Add the sour cream and lemon juice
and stir to combine. Add the lemon
curd and gently fold to marble.
3. Divide mixture evenly among the
paper cases. Bake for 20-25 mins or
until a skewer inserted in the centres
comes out clean. Set aside to cool.
4. To make the pink cordial buttercream,
use an electric mixer to beat the butter
in a bowl until very pale. Gradually add
the icing sugar, in batches, beating well
after each addition. Add the cordial GET AHEAD
and beat until well combined. Freeze the
5. Spoon the buttercream into a piping cupcakes,
bag fitted with a 1cm fluted nozzle. uniced, in
Pipe over cupcakes. Drizzle with extra an airtight
cordial and top with lemon slices. container for
PER CUPCAKE WITHOUT EXTRA CORDIAL & LEMON up to 1 month.
Energy 2519kJ/603 Cals (29%) Protein 4g (8%) Thaw cupcakes
Fat 30g (43%) Sat Fat 19g (79%) Sodium 366mg (18%)
Carb 82g (26%) Sugar 67g (74%) Dietary Fibre 1g (3%) before icing.

54 coles.com.au

CLS0119p054 54 29/11/18 3:12 pm

20173066AA 2018-11-15T11:21:12+11:00

PACKED FULL OF
 Sunny sips
Page tag
PROMOTION

Celebrate summer with beer, bubbles and spirits from

Liquorland. Here are our picks for what to drink now.

NZ REFRESHER BACKYARD HIT STYLISH SIP FRENCH FANCY SUMMER BLUSH ITALIAN FIZZ
Let Parrotdog Tinnies Pale Ale is Jacob’s Creek Made in France Try a pink twist on With refreshing
Rifleman XPA a new Aussie craft Le Petit Rosé pairs with single-origin classic Beefeater citrus notes, Cinta
score a spot in the beer that’s a top the elegance of soft winter wheat London Dry. Prosecco NV is
cooler. Crafted in pick for summer. French rosé with and natural spring Beefeater Pink a dry and crisp
New Zealand, this Full of flavour Australian flair. It’s water, Grey Goose is a vibrant new sparkling wine
tropical pale ale but easy to drink, a refreshing drop Vodka is a clear strawberry gin that from Italy. Its light
has hints of guava, it has hints of for warm days, favourite for blends notes of taste makes it ideal
mango, lychee citrus, stone fruit plus it’s great with summer aperitifs summer berry and for breezy summer
and pineapple. and caramel. BBQ seafood. and cocktails. a hint of citrus. entertaining menus.

56 coles.com.au

CLS0119p056 56 29/11/18 2:28 pm

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20173089AA 2018-10-29T15:42:01+11:00
 Promotion

On the grill
Tender Aussie lamb is perfect
for summer entertaining. Pair
it with a refreshing salad and
enjoy the irresistible fl avours.

BBQ ROSEMARY LAMB

WITH PEACH SALAD
Serves 4 Prep 15 mins (+ 10 mins
resting time) Cooking 1 hour

1kg Coles Australian Lamb Butterflied

Leg with Rosemary & Garlic
2 tbs lime juice
2 tbs extra virgin olive oil
2 tbs drained pickled jalapeÒ os, finely
chopped, 1 tbs pickling liquid reserved
1 tsp caster sugar
1 small red onion, thinly sliced
2 pita breads
4 peaches, halved, stoned
2 ripe avocados, stoned, peeled,
cut into thin wedges
2 baby gem lettuce, washed,
leaves separated

1. Preheat a covered barbecue on

medium. Lightly spray the lamb with
olive oil spray. Place in a roasting pan.
Cook lamb in covered barbecue using
indirect heat, turning once, for 50 mins
or until cooked to your liking. Transfer
to a plate. Cover with foil. Set aside
for 10 mins to rest.
2. Meanwhile, combine the lime juice,
oil, jalapeño , reserved pickling liquid
and sugar in a medium bowl. Season.
Add the onion and stir to combine.
3. Increase barbecue grill to high.
Spray the bread and cut side of the
peach halves with oil. Cook bread on
the grill for 2 mins each side or until All Coles fresh lamb from the Meat
charred. Transfer to a plate. Cook peach Department is 100 per cent Aussie
halves on grill, cut- side down, for 2 mins grown. From weeknight meals to
or until charred. Transfer to the plate. summer barbecues, great- tasting
4. Tear the bread into pieces. Arrange Australian lamb is always a winner.
on a large serving platter with the
peach halves, avocado and lettuce.
Spoon over the onion mixture. Serve
with the lamb.

CLS0119p059 59 29/11/18 3:25 pm

20182306AAL 2018-10-24T17:11:15+11:00
20182306AAR 2018-10-24T17:12:23+11:00
Now available in the bakery section.
 Easy weeknights

Fast & fresh

WARM SUMMER DAYS CALL
FOR EASY, BREEZY DINNERS.
PLAY IT COOL WITH THESE
TASTY MAINS, READY TO EAT
IN LESS THAN 30 MINUTES.

FALAFEL, FETTA
& RICE SALAD
Serves 4 Prep & cooking 20 mins

450g microwavable brown rice

¼ cup (40g) currants
¼ cup (60ml) lemon juice
225g pkt falafel balls
2 large carrots, peeled,
cut into long matchsticks
60g pkt Coles Australian Baby Rocket
Recipes & food preparation Tracy Rutherford Photography Ben Dearnley Styling Bhavani Konings

⅓ cup shredded mint

2 tbs extra virgin olive oil
200g pkt Coles Danish Fetta,
crumbled

1. Heat the rice following packet

directions. Transfer to a large
heatproof bowl. Set aside, stirring
occasionally, to cool slightly.
2. Meanwhile, combine the currants
and lemon juice in a small bowl.
Set aside for 5 mins to soak.
3. Heat the falafel following packet
directions. Break into pieces.
4. Add the currant mixture to the
rice in the bowl with the carrot,
rocket and mint. Drizzle with oil.
Season and toss to combine.
5. Divide rice mixture among serving
plates. Top with falafel and fetta.
PER SERVE
Energy 2501kJ/598 Cals (29%) Protein 19g (38%)
Fat 32g (46%) Sat Fat 13g (54%) Sodium 1537mg (77%)
Carb 52g (17%) Sugar 14g (16%) Dietary Fibre 14g (47%)
SERVE WITH mint leaves and lemon zest

FIND MEÖ Grab a packet of falafel from

the chilled ready meals section.

#colesmag 63

CLS0119p063 63 29/11/18 2:18 pm

 NO-COOK TUNA & BEAN SALAD
400g can cannellini beans,
rinsed, drained
400g can four bean mix, rinsed, drained
250g cherry tomatoes, quartered
250g baby cucumbers,
quartered lengthways
½ red onion, thinly sliced
⅓ cup (55g) pitted kalamata
olives, halved
2 tbs extra virgin olive oil
1 tbs balsamic vinegar
425g can tuna in oil, drained
1 cup basil leaves, torn
CLS0119p064 64
Serves 4 Prep20 mins
1 avocado, stoned, peeled,
thinly sliced
1. Place the combined beans, tomato,
cucumber, onion and olive in a large
bowl. Drizzle with oil and vinegar and
season. Gently toss to combine. WATCH
2. Gently fold tuna, basil and avocado This veggie
*Selected stores only.
through the bean mixture. noodle dish is
PER SERVE another easy
Energy 2363kJ/565 Cals (27%) Protein 33g (66%) winner for a
Fat 34g (49%) Sat Fat 6g (25%) Sodium 1139mg (57%)
Carb 24g (8%) Sugar 8g (9%) Dietary Fibre 14g (47%) midweek dinner. Get the recipe at
SERVE WITH Coles Bakery Stone Baked by coles.com.au/15minveggienoodles.
Laurent Multigrain Sourdough Vienna*
29/11/18 2:19 pm
 Easy weeknights
*Selected stores only.

STEAK WITH
POTATO SALAD
Serves 4 Prep & cooking 25 mins

600g baby Red Royale or baby

white potatoes, halved
2 tbs extra virgin olive oil
1 tbs white wine vinegar
1 tsp wholegrain mustard
60g pkt Coles Australian
Baby Spinach
2 spring onions, thinly sliced
600g Coles Australian No Added
Hormones Beef Rump Steak
1 bunch asparagus, woody ends
trimmed, halved lengthways
200g Perino tomatoes, halved

1. Place the potato in a saucepan

and cover with water. Cover and
bring to the boil over high heat.
Uncover and cook for 10 mins
or until tender.
2. Whisk the oil, vinegar and
mustard in a small bowl until
combined. Drain potato and
transfer to a large heatproof bowl.
Drizzle with dressing. Turn to coat.
Add spinach and spring onion.
Season. Gently toss to combine.
3. Meanwhile, heat a barbecue
grill or chargrill on medium-high.
Cook the steaks for 3 mins each
side for medium or until cooked
to your liking. Transfer to a plate.
Season. Cover with foil and set
aside for 5 mins to rest.
4. Cook the asparagus on the grill,
turning, for 3-5 mins or until tender.
5. Slice steaks. Serve with potato
salad, asparagus and tomato.
PER SERVE
Energy 1483kJ/355 Cals (17%) Protein 36g (72%)
Fat 14g (20%) Sat Fat 3g (13%) Sodium 198mg (10%)
Carb 19g (6%) Sugar 5g (6%) Dietary Fibre 5g (17%)
| Good source protein & fibre | Low sat fat & sodium | 2 veg serves |

#colesmag 65

CLS0119p065 65 29/11/18 2:19 pm

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 Easy weeknights

BOOST THE VEG

For extra crunch,
add some thinly
sliced capsicum,
snow peas
or asparagus.

QUICK CHICKEN
NOODLE SALAD
Serves 4 Prep 20 mins

400g pkt shelf-fresh

Singapore noodles
¼ cup (60ml) lime juice
2 tbs peanut oil
1 tbs sweet chilli sauce
1 tsp fish sauce
2 tbs peanut butter
1 Coles RSPCA Approved
Hot Roast Chicken, bones
removed, meat sliced
1 carrot, peeled, cut into
long matchsticks
¼ red cabbage,
finely shredded
3 spring onions, thinly
sliced diagonally

1. Prepare the noodles

following packet directions.
Drain well.
2. Place the lime juice, oil,
sweet chilli sauce, fish sauce,
peanut butter and 1 tbs water in
a screw-top jar. Shake to combine.
3. Combine the chicken, noodles,
carrot, cabbage and spring onion
in a large bowl. Drizzle with half the
dressing and toss to coat. Divide
among serving plates. Drizzle with
the remaining dressing.
PER SERVE
Energy 3922kJ/938 Cals (45%) Protein 55g (110%)
Fat 48g (69%) Sat Fat 15g (63%) Sodium 1316mg (66%)
Carb 63g (20%) Sugar 8g (9%) Dietary Fibre 14g (47%)
SERVE WITH spring onion curls

#colesmag 67

CLS0119p067 67 29/11/18 2:19 pm

 Easy weeknights

JERK PORK CHOPS WITH MANGO

& BLACK BEAN SALAD
Serves 4 Prep & cooking 20 mins

1 tsp ground allspice

1 tsp dried thyme
1 tsp brown sugar
¼ tsp cayenne pepper
1 tbs vegetable oil
4 Coles Australian Pork Loin Chops
1 large mango, stoned, peeled, coarsely chopped
400g can black beans, rinsed, drained
1 small red onion, finely chopped
¼ cup coriander leaves, coarsely chopped
2 limes
2 baby cos lettuce, leaves separated

1. Heat a barbecue grill or chargrill on medium- high.

Combine allspice, thyme, sugar and cayenne pepper in a
bowl. Add oil and combine. Rub the spice mixture evenly
over pork. Cook for 3 mins each side or until just cooked
through. Transfer to a plate and set aside for 5 mins to rest.
2. Meanwhile, combine mango, beans, onion and coriander
in a bowl. Juice 1 lime. Add to mango mixture. Toss to coat.
3. Cut remaining lime into wedges. Divide lettuce among
serving plates. Top with mango mixture. Season. Serve
with pork and lime wedges.
PER SERVE
Energy 1527kJ/365 Cals (18%) Protein 35g (70%) Fat 13g (19%) Sat Fat 3g (13%)
Sodium 357mg (18%) Carb 27g (9%) Sugar 14g (16%) Dietary Fibre 9g (30%)
| Good source protein & fi bre | Low sat fat & sodium | 2 veg serves |

QUICK FIX
Try serving the pork chops with
Coles American BBQ Slaw Kit.
It’ s a tasty, easy side.

68 coles.com.au

CLS0119p068 68 29/11/18 2:20 pm

PNA3256 Coles FP – OL.indd 1 14/11/18 3:10 pm
PRIMO_COLES_MAG_FP_PLATTER PERFECT_FA.pdf 1 13/11/18 4:36 pm
 Promotion

Taco it up
Take a family favourite to the next
level with the authentic fl avours
in the One Night In Mexico range.

CHIPOTLE CHICKEN TACOS

Makes 10 Prep 10 mins Cooking 15 mins

2 tbs olive oil

2 corn cobs, husks and silk removed
2 red onions, cut into thin wedges
500g Coles RSPCA Approved Australian
Chicken Breast Fillets, cut into 2cm pieces
435g pkt One Night In Mexico
Smokey Chipotle Taco Kit
60g Coles Australian Baby Leaf Blend
1 avocado, stoned, peeled, thinly sliced
Lime wedges, to serve

1. Brush a chargrill or frying pan with half

the oil and heat on medium- high. Cook the
corn, turning occasionally, for 10 mins or
until tender. Transfer to a plate. Cook the
onion, turning, for 5 mins or until lightly
charred. Transfer to the plate.
2. Meanwhile, place chicken in a bowl. Add
the seasoning from the taco kit and toss to
coat. Heat remaining oil in a frying pan over
medium- high heat. Add chicken and cook,
stirring, for 7- 8 mins or until golden and
cooked through. Transfer to a plate.
3. While the chicken is cooking, cook
the tortillas from the taco kit following
packet directions.
4. Cut down side of the corn to remove the TRY THIS
kernels. Divide the tortillas among serving For a fun flavour
plates. Top with salad leaves, chicken, onion, twist, top these tacos
corn, avocado and the chipotle sauce from with chargrilled
the taco kit. Serve with lime wedges. pineapple and
capsicum.

New to Coles, the One

Night In Mexico Smokey
Chipotle Taco Kit comes
with taco sauce, tortillas
and seasoning so you
can create street- style
tacos at home.

CLS0119p071 71 29/11/18 2:25 pm

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 Promotion

Easy cheesy
Weeknights are a breeze with no≠ fuss dinners like these veggie
fritters, made using mild and creamy Devondale Colby Cheese.

CHEESY BACON & VEGGIE FRITTERS

Serves 4 Prep 15 mins Cooking 25 mins

150g Devondale Colby Cheese,

coarsely grated
2 zucchini, coarsely grated
1 carrot, peeled, coarsely grated
2 tbs sesame seeds
3 spring onions, thinly sliced
150g short≠ cut bacon, thinly sliced
1 egg, lightly whisked
¼ cup (35g) plain flour
⅓ cup (80ml) olive oil
100g baby spinach leaves
6 baby cucumbers,
cut into wedges
125g cherry tomatoes, quartered
¼ pineapple, peeled, chopped
2 tsp white wine vinegar
Flat≠ leaf parsley leaves, to serve

1. Combine the cheese, zucchini,

carrot, sesame seeds, spring onion,
bacon, egg and flour in a large
bowl. Season.
2. Heat 1 tbs of the oil in a frying
pan over medium heat. Add four
⅓≠ cup portions of cheese mixture to
pan. Flatten slightly. Cook for 3 mins.
Turn and cook for 3≠ 4 mins or until
golden and cooked through. Transfer
to a plate. Cover to keep warm. Repeat
in 2 batches with 2 tbs of remaining oil
and remaining cheese mixture.
3. Combine spinach, cucumber, tomato,
pineapple, vinegar and remaining oil in
a large bowl. Season. Serve the fritters
with the salad and parsley leaves.

From family dinners

to lunches and snacks,
you can count on
Devondale Colby
Cheese for a delicious
cheesy flavour. Ití s
great for melting too.

CLS0119p073 73 29/11/18 2:26 pm

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 TROLLEY DASH

5≠ ingredient

DINNERS
GRAB A HANDFUL OF
INGREDIENTS, THEN
FIRE UP THE BARBIE
FOR THESE QUICK
AND EASY MEALS.
Recipes Emma Braz Photography James Moffatt Styling Vivien Walsh Food preparation Cynthia Black

WHAT
YOU
NEED CORN COBS

SALMON OLIVE OIL BBQ Salmon

with Corn &
Zucchini Salad
(see recipe p77)

ZUCCHINI TOMATOES

#colesmag 75

CLS0119p075 75 29/11/18 2:06 pm

 TROLLEY DASH

WHAT
YOU
NEED

EGGPLANTS

CAJUN
SEASONING

TOMATOES

FLAT≠ LEAF
PARSLEY

OLIVE OIL

Chargrilled
Eggplant &
Tomato Salad

76 coles.com.au

CLS0119p076 76 29/11/18 2:06 pm

 BBQ SALMON WITH CORN
& ZUCCHINI SALAD
Serves 4 Prep 10 mins
Cooking 20 mins

2 corn cobs, husks and silk removed

2 tbs extra virgin olive oil
4 Coles Australian Skin-On
Salmon Portions
2 zucchini, peeled into ribbons
200g Perino tomatoes,
halved or quartered

1. Heat a barbecue grill or chargrill

on medium. Cook the corn, turning,
for 10 mins or until tender and charred.
2. Drizzle 1 tbs of the oil over salmon.
Season. Cook the salmon, skin-side
down, for 3 mins. Turn and cook for
3-4 mins for medium or until cooked
to your liking. Transfer to a plate.
3. Use a small serrated knife to cut
down the side of the corn to release
the kernels. Transfer to a bowl. Add
zucchini and tomato to the corn
in the bowl. Drizzle with the remaining
oil. Gently toss to combine. Season.
4. Serve salmon with zucchini salad.
PER SERVE
Energy 2079kJ/497 Cals (24%) Protein 36g (72%)
Fat 32g (46%) Sat Fat 6g (25%) Sodium 146mg (7%)
Carb 14g (5%) Sugar 6g (7%) Dietary Fibre 7g (23%)
| Good source protein & fibre | Low sodium | 2 veg serves |

CHARGRILLED EGGPLANT
& TOMATO SALAD
Serves 4 Prep 10 mins Cooking 15 mins

2 eggplants, thickly sliced lengthways

2 tsp Cajun seasoning
350g mixed medley tomatoes, halved
¼ cup flat-leaf parsley leaves
1 tbs extra virgin olive oil

1. Heat a barbecue grill or chargrill on

high. Spray eggplant with olive oil spray.
Sprinkle both sides with the Cajun
seasoning. Cook eggplant, in 2 batches,
for 2-3 mins each side or until tender.
2. Arrange the eggplant on a platter
and top with tomato and parsley.
Drizzle with olive oil. Season.
PER SERVE
Energy 471kJ/113 Cals (5%) Protein 4g (8%)
Fat 6g (9%) Sat Fat 1g (4%) Sodium 419mg (21%)
Carb 9g (3%) Sugar 8g (9%) Dietary Fibre 7g (23%)

CLS0119p077 77 29/11/18 2:06 pm

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 Promotion

Pantry fave
Enjoy irresistible Asian- style fl avours at your next BBQ – this tasty
SPAM burger is perfect for casual Lunar New Year celebrations.

ASIAN-STYLE SPAM BURGER

Makes 4 Prep 10 mins (+ 10 mins marinating time) Cooking 10 mins

340g can SPAM Classic
1 tbs kecap manis
1 tbs rice wine vinegar
4 Coles Bakery Crusty Jumbo Rolls, split
⅓ cup (100g) mayonnaise
1 tsp wasabi paste
½ x 350g pkt Coles Asian Style
Salad Kit, salad mix only
1 long red chilli, seeded, finely chopped
4 spring onions, thinly sliced
2 tbs coriander leaves
2 tsp sesame seeds, toasted
1. Cut SPAM lengthways into 8 slices.
Place in a shallow bowl. Add the kecap
manis and vinegar and turn to coat.
Set aside for 10 mins to develop
the flavours.
2. Heat a barbecue grill or chargrill
on high. Cook rolls, cut- side down, Made using pork, SPAM Classic
for 1- 2 mins or until charred. Cook is versatile and convenient. It
the SPAM for 2 mins each side has a salty- sweet flavour and
or until charred and heated through. is an easy way to give meals an
3. Combine the mayonnaise and instant lift – try it in burgers and
wasabi in a bowl. Place the roll bases toasties or on pizzas. It makes
on serving plates. Spread with the a great swap for bacon, too.
mayonnaise mixture. Top with SPAM,
salad mix, chilli, spring onion and
coriander. Sprinkle with sesame
seeds and top with the roll tops.

CLS0119p079_001 79 29/11/18 1:50 pm

 Limited
Time

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The Price displayed for Escapes are per person unless stated otherwise. Payments made by credit card will incur a surcharge. Once confirmed, bookings are non-refundable. Changes to finalised
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 Promotion

On a roll
From entertaining to school lunches, you canít go
past the range of rustic rolls from Coles Bakery.

CRUNCHY CHOICE MADE FOR SHARING

School lunches are sorted with Coles With a crunchy crust and rye flavour,
Bakery Rustic White Rolls (4 pack)*. Coles Bakery Rustic Rye Sourdough
They have a golden crust and soft Entertainer Rolls (9 pack)* are
Coles Bakery
centre ñ great with aioli, sliced ham, a crowd≠ pleasing pick.
Rustic White
mixed salad leaves and sliced tomato. Load them with basil Baguette*
pesto, baby rocket
ENTERTAINING PICK leaves, salami,
Please your crew with Coles Bakery bocconcini
Rustic White Entertainer Rolls and chargrilled
(9 pack)*. Turn them into irresistible peppers.
mini burgers using coleslaw and
sliced cooked chicken breast fillets.

FRENCH-STYLE FLAIR
Create party≠ perfect garlic bread
using Coles Bakery Rustic
White Baguette*. Spread a
split baguette with a mixture
*Selected stores only.

of butter, crushed garlic and

chopped flat≠ leaf parsley.
Sandwich the baguette and
cover with foil. Bake at 200∞ C for
10 mins. Uncover. Bake for a further Coles Bakery
Rustic White
5 mins or until golden brown. Rolls*

Coles Bakery
Rustic White
Entertainer
Rolls*

Coles Bakery
Rustic Rye
Sourdough
Entertainer
Rolls*

CLS0119p081 81 29/11/18 3:34 pm

CDS0390_20241658 2018-11-21T11:42:05+11:00

NEW
NE
EW
W
COLES STONE BAKED PIZZA RANGE

Friday nights made easy

Help yourself to a slice of heaven with Coles NEW
pizza range. Stone baked bases topped with
tasty ingredients like grilled pumpkin and fetta
or BBQ chicken, crispy bacon and mozzarella.
Available in the Chilled Section today.
 school holiday fun

Just for kids SHORT ATTENTION SPANS CALL

FOR SHORT RECIPES. TEMPT
LITTLIES INTO THE KITCHEN WITH
OUR CLEVER IDEAS THAT ARE AS
FUN TO MAKE AS THEY ARE TO EAT.
Recipes & food preparation Sarah Hobbs Photography Steve Brown Styling Michelle Noerianto

Cute Critter
Cookies (recipe
over page)

#colesmag 83

CLS0119p083 83 29/11/18 12:51 pm

 School holiday fun

Apple
doughnuts
Core 1 large Granny Smith
apple and 1 large Pink
Lady apple and cut each
apple crossways into
1cm≠ thick slices. Spoon over
fruit≠ flavoured yoghurt.
Sprinkle with toasted
muesli, crushed banana

Cute
chips, pepitas (pumpkin
seeds) or sunflower seeds.

cri!er Top with chopped

strawberry, halved grapes,

cookies
Place 12 digestive
chopped orange, halved
blueberries or chopped
kiwifruit. Serve immediately.

biscuits on a serving
plate. Place 1 cup
(160g) icing sugar
mixture in a bowl. Stir
in enough cold water to
make a smooth paste.
Spread icing over 8 of
the biscuits. Decorate
with NestlÈ Smarties
and chocolate writing
icing to make
butterflies and
caterpillars. Tint the
remaining icing red
with red liquid food
colouring. Spread icing
over the remaining
biscuits. Decorate with
eyes from a 20g pkt
Coles Funny Face Icing
Figurines, chocolate
WATCH
writing icing and brown
Mars M&Mí s Minis to
make ladybirds. Set
aside to set.

Kids can help load

up pita bread with
colourful veggies
to make these easy
pizzas ñ see how
at coles.com.au/
rainbowpizzas.

CLS0119p084 84 29/11/18 12:51 pm

 eet strawberry & mu
Sw esl
i

&m ues li
ra p e
g

chy
Cr un
n ana chip
ba
&
ge
Su n n y o r a n

Pre!y b lueb
err
y
&
seed
s

tas
epi

p
Clever k i f r u i t&
iw

#colesmag 85

CLS0119p085 85 29/11/18 12:52 pm

 Teddy bear
bubble bath tarts Sandwich
Place 6 Arnottí s Butternut Snap Cookie
biscuits over 6 holes of a 1½≠ tbs (30ml) mini
muffin pan. Bake at 180∞ C for 2≠ 3 mins or until
faces
the biscuits are heated through. Remove from Put a smile on every dial
oven. Quickly and carefully press the biscuits with funny≠ face sandwiches.
into the holes with a spoon to make tart shells. Hereí s how to make them.
Set aside for 5 mins to cool. Spoon a little
peanut butter or Nutella into each tart shell. ï Cheeky monkey face
Top with Arnottí s Tiny Teddy biscuits. Decorate Spread 1 slice of bread with
with 100í s & 1000í s and mini marshmallows. peanut butter. Decorate
with sliced banana,
blueberries and chocolate
writing icing.
ï Super smiley face
Spread 1 slice of bread with
cheese spread. Decorate
with shredded iceberg
lettuce, sliced ham
and blueberries.
ï Curly top funny face
Top 1 slice of bread with
sliced salami. Decorate with
carrot noodles, sliced baby
cucumber, chopped cherry
tomato and blueberries.
ï Sweet lií l owl face
Spread 1 slice of bread with
spreadable cream cheese.
Decorate with sliced
banana, sliced strawberry
and blueberries.

WATCH

Make lunch fun

with this jigsaw
puzzle sandwich.
See how to make
it at coles.com.au/
puzzlesandwich.

CLS0119p086 86 29/11/18 12:52 pm

 School holiday fun

Cheeky monkey face

Super s miley face

Sweet li’l o wl face

Cur ly top funny face

Share with us!
Tag your pics with
#colesmag

#colesmag 87

CLS0119p087 87 29/11/18 12:52 pm

 HOW TO MAKE

ICE CREAM IT’S SO EASY TO MAKE YOUR OWN ICE CREAM – NO CHURN REQUIRED.
START WITH CLASSIC VANILLA, THEN TRY OUR TASTY FLAVOUR TWISTS.

NO-CHURN VANILLA STEP-BY-STEP ICE CREAM

Follow our tips to enjoy scoop after
ICE CREAM scoop of smooth, velvety ice cream.
Makes about 1.5L Prep 20 mins
(+ cooling & 9 hours freezing time)
Cooking 15 mins

Recipes Sarah Hobbs Photography James Moffatt & Ben Dearnley Styling Emma Knowles & Vivien Walsh Food preparation Peta Dent & Sarah Hobbs
3 cups (750ml) thickened cream
1 cup (250ml) milk
1 vanilla bean, split, seeds scraped
8 Coles Australian Free Range
Egg yolks
⅔ cup (150g) caster sugar
1. GENTLY HEAT THE CREAM MIXTURE 2. CREATE THE PERFECT COLOUR
1. Combine cream and milk in a large To stop the cream mixture bubbling To ensure your vanilla ice cream is
saucepan. Add vanilla seeds and bean over or catching on the base of the pale and creamy, keep whisking the
and place over medium heat. Bring to saucepan, remove it from the heat egg yolks and sugar until the mixture
a simmer. Remove from heat. Carefully as soon as it comes to a simmer. is very light in colour.
remove the vanilla bean and discard.
2. Use an electric mixer to whisk the
egg yolks and sugar in a large heatproof
bowl until very pale and creamy.
3. Whisking constantly, gradually add
cream mixture to the egg mixture in a
slow, steady stream. Pour into a clean
saucepan. Place over medium-low heat.
4. Cook, stirring with a wooden
spoon, for 10 mins or until the custard 3. ADD THE HOT CREAM MIXTURE 4. TEST IF THE CUSTARD IS READY
thickens and coats the back of a spoon. The hot cream mixture needs to be To check if your custard is ready, see
(Alternatively, stir until the custard added to the egg yolk mixture gradually if it coats the back of a spoon. Plus,
reaches 80°C on a sugar thermometer.) so it doesn’t scramble. Pour in the cream when you run your finger through it
Set aside to cool. mixture slowly while whisking constantly. a line should form that holds its shape.
5. Strain custard mixture through a fine
sieve into a shallow metal container.
Discard the solids. Cover with foil. Place
in the freezer for 6 hours or until firm.
6. Roughly break up the ice cream
with a metal spoon. Transfer to a
food processor and process until
smooth. Return to the container and
cover with foil. Place in the freezer
for 3 hours or until firm. 5. STRAIN THROUGH A SIEVE 6. COVER WITH FOIL
PER 50G SERVE For a silky-smooth ice cream, pour To help the ice cream freeze quickly,
Energy 599kJ/143 Cals (7%) Protein 2g (4%)
Fat 12g (17%) Sat Fat 7g (29%) Sodium 14mg (1%)
the custard through a fine sieve cover the container with foil. Make sure
Carb 7g (2%) Sugar 7g (8%) Dietary Fibre 0g (0%) into a metal container to remove it’s completely covered to avoid any air
SERVE WITH waffle cones any solids or lumpy bits. getting in and causing freezer burn.

88 coles.com.au

CLS0119p088 88 29/11/18 2:17 pm

 Ice cream masterclass

GO EXTRA CREAMY
For super smooth
ice cream, process
Recipes Sarah Hobbs Photography James Moffatt & Ben Dearnley Styling Emma Knowles & Vivien Walsh Food preparation Peta Dent & Sarah Hobbs

it a second time,

then freeze for
a further 3 hours.

#colesmag 89

CLS0119p089 89 29/11/18 2:17 pm

 PASSIONFRUIT RIPPLE ICE CREAM
Makes about 1.5L Prep20 mins (+ cooling & 9 hours freezing time) Cooking 20 mins
2 cups (500ml) thickened cream
270ml can coconut cream
1 cup (250ml) milk
8 Coles Australian Free Range Egg yolks
½ cup (110g) caster sugar
2 passionfruit, halved
Passionfruit curd
2 passionfruit, halved
25g butter
1 Coles Australian Free Range Egg,
lightly whisked
¼ cup (55g) caster sugar
1 tbs lemon juice
CLS0119p090 90
1. Combine the cream, coconut cream
and milk in a large saucepan. Place
over medium heat. Bring to a simmer.
Remove from heat.
2. Use an electric mixer to whisk the
egg yolks and sugar in a large heatproof
bowl until very pale and creamy.
3. Whisking constantly, gradually add
cream mixture to the egg mixture in a
slow, steady stream. Pour into a clean
saucepan. Place over medium-low heat.
4. Cook, stirring with a wooden spoon,
for 10 mins or until the custard thickens
and coats the back of a spoon.
(Alternatively, stir until custard reaches
80°C on a sugar thermometer.) Stir in
the passionfruit pulp. Set aside to cool.
5. Strain custard mixture through a
fine sieve into a shallow metal container.
Discard solids. Cover with foil. Place
in the freezer for 6 hours or until firm.
6. Meanwhile, to make the passionfruit
curd, combine the passionfruit pulp,
butter, egg, sugar and lemon juice in
a small saucepan over medium heat.
Cook, stirring constantly, for 5 mins
or until mixture boils and thickens.
Set aside to cool completely.
7. Roughly break up the ice cream
with a metal spoon. Transfer to a food
processor and process until smooth.
Return to the container. Add the
passionfruit curd and gently swirl to
marble. Cover with foil and place in
the freezer for 3 hours or until firm.
PER 50G SERVE
Energy 519kJ/124 Cals (6%) Protein 2g (4%)
Fat 10g (14%) Sat Fat 7g (29%) Sodium 20mg (1%)
Carb 7g (2%) Sugar 7g (8%) Dietary Fibre 0.4g (1%)
SERVE WITH crushed meringues and
passionfruit pulp
EASY FRUIT FIX
To swap fresh
passionfruit for
canned, just
use 1½ tbs canned
passionfruit pulp
per passionfruit.
30/11/18 11:35 am
 Ice cream masterclass

TRY A TWIST
Keep the good times
rolling with these tasty
takes on the No-Churn
Vanilla Ice Cream (p88)
and Passionfruit Ripple
Ice Cream (opposite).

MIXED BERRY ICE CREAM

Here’s a berry nice spin on the No-Churn
Vanilla Ice Cream: combine 300g frozen
mixed berries and 2 tbs caster sugar in
a saucepan over medium-low heat. Cook,
stirring occasionally, for 10 mins or until
mixture thickens. Cool slightly. Transfer
to a blender and blend until smooth.
Strain through a sieve into a jug. Set aside
to cool completely. Make the No-Churn
Vanilla Ice Cream, omitting the vanilla
bean and reducing the caster sugar to
½ cup (110g). Stir in the berry puree before
straining the custard mixture.
LIME & COCONUT
ICE CREAM
Give the Passionfruit Swirl Ice Cream
a zesty twist: reduce the coconut
cream to 1 cup (250ml), increase the
caster sugar to ⅔ cup (150g) and
swap the passionfruit for 1 tbs lime
zest and ¼ cup (60ml) lime juice. Tint
the custard mixture with green liquid
food colouring before freezing, if
desired. Omit the passionfruit curd.

#colesmag 91

CLS0119p091 91 29/11/18 2:17 pm

19909787AA 2018-10-09T09:26:30+11:00

GIVE YOUR
GUT A BOOST with Prebiotic Fibre*
^

Find us in the health food aisle

aisle.
Not all variants are available in all stores.
^For the well-known digestive benefit of helping to keep you regular. *For the prebiotic effect of fibre
@barleyplus in 1 serve of Barley+ containing BARLEYmax™ as part of a healthy and varied diet.
barleyplus.com.au
 Promotion

Dairy≠ free treat

Beat the summer heat with this delicious dairy≠ free ice cream,
made using So Good Unsweetened Almond Milk.

DAIRY-FREE RASPBERRY
& MAPLE ICE CREAM
Serves 8 Prep 25 mins (+ 8½ hours
freezing time) Cooking 15 mins

1½ cups (225g) frozen raspberries

⅓ cup (80ml) pure maple syrup
8 frozen bananas, coarsely chopped
1⅓ cups (330ml) Sanitarium So Good
Unsweetened Almond Milk, chilled*
3 tsp vanilla extract
⅔ cup (90g) pistachios
1½ tbs pepitas (pumpkin seeds)
1½ tbs sunflower seeds
2 tbs icing sugar mixture

1. Place an 8≠ cup (2L) metal loaf pan or

container in the freezer for 30 mins to chill.
2. Place raspberries and 2 tbs maple syrup
*To chill the Sanitarium So Good Unsweetened Almond Milk, place in the fridge for at least 1 hour before using.

in a small bowl. Use a fork to coarsely crush.

3. Process the banana, almond milk, vanilla
and remaining maple syrup, in 2 batches,
in a food processor until smooth. Transfer
to a large bowl and stir to combine.
4. Spoon one≠ third of the raspberry mixture
into the chilled pan or container. Spoon over
half the banana mixture. Continue layering with
the remaining raspberry mixture and banana
mixture, finishing with raspberry mixture. Use a
skewer to marble. Freeze for 8 hours or until firm.
5. Meanwhile, preheat oven to 150∞C . Line
a baking tray with baking paper. Place the
pistachios, pepitas and sunflower seeds in
a sieve. Rinse under cold water. Drain. Place
in a bowl. Stir in icing sugar. Spread over the
lined tray. Roast, stirring halfway through
cooking, for 15 mins or until toasted. Cool.
6. Serve ice cream with pistachio mixture.

Sanitarium So Good
Unsweetened Almond
Milk is high in calcium
with vitamins B12, B2 and
E and no added sugar.
Enjoy in all your brekkie
and dessert favourites.

CLS0119p093 93 29/11/18 2:27 pm

225418_Pavlova_full 2018-11-13T15:04:58+11:00
 Promotion

Sunny treats
Feel good from the inside out with Almond Breeze
Almond Milk. Free from lactose, dairy and soy, it adds
a delicious creamy fl avour to these mango tarts.

MANGO NICE CREAM TARTS

Makes 6 Prep 20 mins (+ cooling &
1 hour resting time) Cooking 25 mins

1¼ cups (185g) plain flour

⅓ cup (40g) almond meal
2 tbs icing sugar mixture
100g Nuttelex
1 egg yolk
500g frozen chopped mango
1 large frozen banana,
coarsely chopped
1½ cups (375ml) Almond Breeze
Unsweetened Almond Milk
Sliced mango, to serve
Sliced strawberries, to serve
Blueberries, to serve
Torn raspberries, to serve
Honey, to serve

1. Process flour, almond meal, icing sugar

and Nuttelex in a food processor until the
mixture resembles fine breadcrumbs. Add
egg yolk. Process until dough just comes
together. Turn onto a floured surface.
Shape into a disc. Cover with plastic wrap
and place in the fridge for 30 mins to rest.
2. Preheat oven to 200°C . Grease six 11cm
round fluted tart tins with removable
bases. Divide the pastry into 6 portions.
Roll out each portion on a lightly floured
surface to a 3mm- thick disc. Line the tins
with the pastry. Trim the excess pastry.
Place in the fridge for 30 mins to rest.
3. Line the pastry cases with baking paper
and fill with pastry weights or rice. Bake
for 15 mins. Remove the paper and weights
or rice. Bake for a further 10 mins or until
light golden. Set aside to cool completely.
4. Place the chopped mango, banana
and almond milk in a clean food processor.
Process until mixture is smooth and creamy.
5. Divide the mango mixture among tart
cases. Top with sliced mango, strawberries, Low in sugar, carbs and saturated
blueberries and raspberries. Drizzle with fat, Almond Breeze Unsweetened
honey. Serve immediately. Almond Milk is a versatile choice.
It’ s delicious in smoothies or used
to make cakes and muffins.

CLS0119p095 95 29/11/18 3:36 pm

20173069AA 2018-11-13T10:56:17+11:00

Packed with iron,

loaded with fun.

Not recommended for infants under the age of 4 months.

Why is iron important for your baby?

Dev Bra
el
o At around 6 months of age your baby’s natural
Su

in men
p
pp o

iron stores may start to diminish. That’s why

rting the Imm

it’s time to introduce iron rich foods like

t

iron fortified infant cereals, pureed

meat, poultry, fish, cooked tofu
ucti n

and legumes.
od ergy
o
un
eS

ys
En

te
m Enjoy CERELAC as part of a varied diet.
Pr

INF174_COLES_JAN_CERELAC_AD_275x210_V6_FA.indd 1 8/11/2018 3:18 PM

 Promotion

The good stuff

Australiaí s Own Diamond pro+ 3 Premium Toddler Milk Drink with Prebiotics
& Probiotics is a great way to help busy little ones get a boost of nutrients.

G
rowing toddlers use
a lot of energy and are
notorious for being fussy
at mealtimes. So how can you
ensure your little one is getting
enough of the nutrients
they need?
Australiaí s Own Diamond
pro+ 3 Premium Toddler
Milk Drink with Prebiotics
& Probiotics is tailored to
support your childí s nutrition
needs. This premium Australian
made and owned toddler milk
contains prebiotics, probiotics
and 16 essential vitamins and
minerals for growing toddlers.
Try it in this tasty recipe to easily
fill in nutrient gaps. For more
ideas using Diamond pro+ 3, see
aodiamondnutrition.com.au.

CHOC BANANA
NICE CREAM
Serves 2 Prep 10 mins

1 scoop Australiaí s Own Diamond

pro+ 3 Premium Toddler Milk Drink
with Prebiotics & Probiotics
1½ tbs water
1 large frozen banana, chopped
1 tsp cacao powder
Sliced banana, to serve
Cacao powder, extra, to serve

1. Process the Diamond pro+ 3, water,

frozen banana and cacao powder in a
food processor until smooth and creamy.
2. Divide evenly between small serving
bowls. Top with sliced banana. Sprinkle with
extra cacao powder. Serve immediately.

CLS0119p097 97 29/11/18 2:11 pm

 Whatí s in store?

FIND
ª ª LOVEª ª ª
BUY
SHAKE UP YOUR GROCERY
LIST WITH THESE GREAT
BUYS HIDING IN THE
AISLES AT COLES.
NEW FROM
THE BAKERY
All hail the delicious chewy goodness of new Coles

Styling Berni Smithies & Yael Grinham Food preparation Amal Webster & Theressa Klein
Bagels 360g (4 pack). Available in Original, Sesame
Seeds and Fruit & Spice flavours, the bagels are made
using a 50≠ year≠ old recipe and contain no artificial
colours or flavours. Theyí re great toasted and enjoyed
as is, or add your favourite sweet or savoury topping.

Words Sarah Geelan Photography Mark Oí Meara & Steve Brown

COVER ALL FOR YOUR

YOUR BASES
Coles Australian Superfood Leaf Blend
150g is an easy, tasty way to enjoy
next fiesta
Take a trip to Latin America with the
more greens. The mixed salad leaves
One Night In Mexico range of taco kits.
are Australian grown and a good source
Each kit contains tortillas, seasoning
of vitamin C ñ pop them in a bowl, then
and taco sauce, making it easy to whip
load up on tasty extras like chargrilled
up delicious family meals. We love the
eggplant, semi≠ dried tomato, cucumber
authentic flavours of the Smokey
ribbons and your favourite dressing.
Chipotle kit ñ try topping the tacos with
chargrilled pineapple and capsicum.

98 coles.com.au

CLS0119p098 98 29/11/18 2:13 pm

 CLASSIC
BURGER
BUY
Want a simple way to
impress your family and
friends? Just pop Coles
Special Burger Sauce 360g
on the table and watch
the crowd go wild. The NEW HUGGIESÆ GentleTouchô
irresistible creamy sauce
is a no≠ brainer on burgers Baby Wipes contain 99% water and
and is perfect for drizzling
over barbecued meats.
1% essential ingredients.
They gently clean and help maintain
the natural skin pH balance better

MEALS than cotton wool and water.

MADE EASY
From quick midweek dinners
to no≠ fuss BBQ fare, Coles

99%
Grill Australian Lamb Strips
with Souvlaki Marinade 500g
are a sure≠ fire winner. Made
with Aussie lamb, theyír e
perfect chargrilled and
w ater
added to wraps or salads.

Æ/T M Trademarks of Kimberly≠Cl ark Worldwide, Inc. or its affiliates.

a © KCWW.
 Advertisement

BEEF BURGER WITH

CAPSICUM RELISH AND Prep: 30 mins Serves: 4
SHOESTRING FRIES
Burgers STEP 1 To make burgers, combine all burger
500g beef mince ingredients and form into four patties.
1 Tbsp fi nely chopped parsley STEP 2 To make capsicum relish, heat olive
1 Tbsp Fountain Steak Sauce oil in a pan over medium≠h igh heat and
½ Tbsp mustard sauce sautÈ onion. Add red capsicum and cook
or mustard powder until soft. Stir in Fountain Spicy Red Sauce
1 small onion, grated and simmer until thickened.
1 free- range egg
½ cup breadcrumbs STEP 3 Grill burgers on barbecue grill
Sea- salt fla kes and freshly ground plate until cooked to your liking.
black pepper Top each burger with a piece of sliced
4 slices cheddar or Jarlsberg cheddar or Jarlsberg.
4 toasted brioche buns STEP 4 Place burgers on brioche buns and
Several mesclun salad leaves top with lettuce, tomato and Spicy Red
4 slices tomato Sauce or capsicum relish. Serve burgers
Capsicum Relish with shoestring fries.
1 Tbsp olive oil
½ onion, diced
½ red capsicum, diced
¾ cup Fountain Spicy Red Sauce For more tips and inspiration
 Choose the formulation supporting the four key pillars of
toddler nutrition with the Alula® TODDLER PlatinumCare Complex TM

S-26 GOLD® TODDLER nutritious milk drink provides a good

source of age-appropriate vitamins and minerals to help support:
• Growth and development
• Cognitive function
• Function of digestive enzymes
• Immune system*

It also contains quality ingredients including omega-3 DHA. With reduced* protein
in keeping with expert recommendations, it offers an energy level comparable# to
regular cow’s milk – and importantly, does not contain sucrose, or ‘table sugar’.
* S-26 GOLD TODDLER now contains 1.3g/100mL of protein compared to previous formulation of 2.5g/100mL
#
S-26 GOLD TODDLER has an energy level (270kJ/100mL) compared to regular cow’s milk (avg. 277kJ/100mL)

S-26 GOLD® TODDLER …brings you closer

*One 220mL serve contains vitamins A, D and iodine to help support toddlers’ growth and development; iron to aid cognitive function and help support toddlers’ cognitive development; calcium contributes to
the function of digestive enzymes; zinc and vitamin C help support the function of toddlers’ immune system. Suitable when dietary intakes of energy and other nutrients may be inadequate.
®
Alula is a registered trade mark of Aspen Global Inc. ™ is a trade mark of Aspen Global Inc.
®
S-26 GOLD is a registered trade mark used under licence. Distributed by Aspen Nutritionals Australia Pty Ltd. 34-36 Chandos St, St Leonards, NSW, 2065. ABN 31 160 607 509. 02316 - 24/09/18. ASP3615b.

77788 S26 gold toddler paint boy Coles magazine 210x275.indd 1 12/10/2018 10:36 am
 ªª
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CLS0119p102 102 29/11/18 1:58 pm

20182307AA 2018-11-21T11:19:52+11:00
20173039AA 2018-11-08T15:58:47+11:00

This monthí s
RECIPES
STARTERS, SIDES & LIGHT MEALS
BBQ Corn with Smoky
Paprika Butter ........................................ 49
Beetroot, Peach & Walnut Salad ......... 43
Chipotle Chicken Tacos*.......................... 71
Cucumber Salad with
Garlic Dressing....................................... 45
Pickled Nectarine, Fennel
& Goat’ s Cheese Salad .........................10
your specifi c needs, which may be higher or lower than 8700kJ depending on age, gender, height, weight and activity levels.
Photography Ben Dearnley Styling Bhavani Konings *Promotional recipe. † It’ s important to adjust this kilojoule level to meet
Sandwich Faces ......................................... 86
Watermelon & Fetta Salad .................... 46
Please consult a dietitian or your GP for personalised advice if you are unsure as to how to interpret this information.
MAINS
Asian- Style Spam Burger*..................... 79
BBQ Chilli Barramundi with
Carrot & Asparagus............................... 51
BBQ Lamb with Zucchini
& Eggplant Salad .................................. 53
BBQ Rosemary Lamb
with Peach Salad*................................. 59
BBQ Salmon with Corn
& Zucchini Salad.....................................77
Chargrilled Eggplant
& Tomato Salad.......................................77
Cheesy Bacon & Veggie Fritters*.........73
Falafel, Fetta & Rice Salad ..................... 63
Jerk Pork Chops with Mango
& Black Bean Salad .............................. 68
No- Cook Tuna & Bean Salad................. 64
Prawn & Asparagus Salad
with Yoghurt Dressing ........................44
Prawn Salad with
Watermelon Gazpacho........................ 16
Quick Chicken Noodle Salad ................ 67
Southern- Style Cheeseburgers............ 22
Steak Tacos with Spring Onion
& Pepita Salsa Verde ........................... 22
Steak with Potato Salad ......................... 65
Ultimate Cheeseburger
& Crispy Wedges*.................................. 41
CLS0119p105 105
SWEET THINGS
Apple Doughnuts...................................... 84
Cheat’ s Rainbow Cake........................... 106
Choc Banana Nice Cream* .................... 97
Cute Critter Cookies ................................ 84
Dairy- Free Raspberry
& Maple Ice Cream*.............................. 93
Easy Baked Custards with Stone Fruit 22
Lime & Coconut Ice Cream..................... 91
Mango Nice Cream Tarts* ...................... 95
Mixed Berry Ice Cream............................. 91
No- Churn Vanilla Ice Cream.................. 88
No- Cook Watermelon Freezer Pie.........6
Passionfruit Ripple Ice Cream ..............90
Peach Ice Cream Cake ............................. 14
Peaches & Cream Cheesecake Slice ... 14
Pink Lemonade Cupcakes ..................... 54
Teddy Bear Bubble Bath Tarts ............. 86
EXTRAS
Peach, Nectarine & Tomato Relish....... 14
Watermelon Pina Colada........................ 50
NUTRITIONAL VALUE INFORMATION
The percentage daily intake information
on our recipes is calculated using these
reference values for an average adult† .
PER SERVE
Energy 8700kJ Protein 50g Fat 70g Sat Fat 24g Carb
310g Sugars 90g Dietary Fibre 30g Sodium 2000mg
RECIPE INFORMATION
All Coles magazine recipes are tested in a
conventional oven. If you have a fan- forced oven,
reduce the temperature by 20° C. Nutritional
analysis is an estimate, based on average values,
using Coles branded products where possible, to
allow you to make informed decisions. It excludes
‘ to serve’ and ‘ serve with’ suggestions and is
given as general information only. If you have
specifi c dietary requirements, you are
advised to consult your health professional.
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Online. Prices available from 31/12/18 to
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29/11/18 2:54 pm
 Give it a go

don’t make it!

KEEP THIS DECORATING IDEA UP YOUR
SLEEVE FOR A FUN PARTY CAKE THAT
COMES TOGETHER LIKE MAGIC.

CHEAT’S
RAINBOW CAKE
Just melt, set and decorate
to make this easy, bright
celebration cake. The Coles
Rainbow Cake 770g is an
ideal base, but you can use
a homemade cake too.
CREATE A RAINBOW
To make the chocolate
shards, line large baking
trays with baking paper.
Melt Nestle Bakers’
Choice White Choc Melts

Recipe & food preparation Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto
following packet directions.
Divide into portions. Tint
each portion with gel food
colouring. Pour onto the
lined trays, allowing room
for spreading, and use
a palette knife to spread
until 2mm thick. Top with
100’s & 1000’s, choc
drops, sugar pearls or
rainbow confetti. Set aside
until set. Break into shards.
NOW DECORATE
Place the cake on a serving
platter. Arrange Nestlé
Smarties around the side.
Top cake with chocolate
shards and colourful lollies.

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Tag your pics with
#colesmag

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CLS0119p106 106 29/11/18 2:02 pm