| YOURS FREE | SEPTEMBER 2018

Taste of
springCELEBRATE FRESH

TAKE OUR
FRUIT & VEGGIE
C H A LL E N G E
HOW MUCH
FRESH PRODUCE
CAN YOU ADD
TO THE MENU
THIS MONTH?

RAW STRAWBERRY SLICE

See page 7

CLS0918p001 1 16/8/18 4:03 pm

What’s your flavour?

A treat
trea for the whole family
mily
 Welcome

Let's get
started
S
pring is all about fresh – from the GO FRESH INTO SPRING
amazing produce that the season
brings to the recipes that inspire
you to create new dishes in the kitchen.
WHAT’S IN SEASON
Think bright colours, crisp textures and THIS MONTH
delicious flavours. Turn to page 13 to
As always, we’ve made fresh produce see what to make
the star of our recipes, starting with our with strawberries,
in-season favourites from page 13 and radishes, rhubarb,
Curtis Stone’s fresh picks from page 24. snow peas and
We also want to make adding more fruit and avocados right now.
veggies to your cooking as easy as possible
– that’s why you’ll find handy tips throughout
the issue on how to add an extra taste of
SPRING COOKING
spring to your menu. To see how to start
transforming your meals, turn to page 10.
WITH CURTIS
To find out what
Spring is entertaining season and we’ve
Curtis cooks to
refreshed that for you too, with all-new
make the most
party dips (p82), easy tray bakes (p93)
of his favourite
and a range of centrepiece salads (p37).
in-season produce,
Plus, if you’re putting together a feast for
turn to page 24.
friends, you can’t go past Curtis Stone’s
delicious BBQ Lamb Leg with Spring
Chopped Salad on page 32.
10 NEW SALADS
FOR SPRING
Photography Steve Brown Styling Berni Smithies

What salad do
you want to make
today? We’ve got
recipes to see you
MAIA BRYANT through the season
PUBLISHER from page 37.

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

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

#colesmag 3

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 Page
In this
tagissue
»»CONTENTS »»»
SPRING IS HERE AND WE’RE
MAKING THE MOST OF THE
PRODUCE ON OFFER. FRESH
AND FLAVOURSOME IS THE RULE
– THINK BREKKIE IDEAS, EASY
DINNERS AND MEALS TO SHARE.
SEASON’S BEST
p16
ON THE COVER...P7
Celebrate spring’s arrival with our
Raw Strawberry Slice.
ADD SOMETHING FRESH...P10
How much fresh produce can you get
into your menu this month? Take our
fruit and veggie challenge.
RIPE & READY...P13
We’re making the most of strawberries,
snow peas, rhubarb, radishes and
avocados in everything from salads
to stir-fries and delicious desserts.
COOKING WITH CURTIS...P24
Makeover your spring menu with
Curtis Stone’s fresh takes on favourites.
CURTIS STONE’S BBQ LAMB...P32
Fire up the barbie for a show-stopping
lamb roast served with a deliciously
fresh, seasonal salad.
4 coles.com.au
CLS0918p004 4
Chicken & Kale
Caesar Salad
(see recipe p39)
TIME TO ENTERTAIN
p94
10 SPRING SALADS...P37
Whether you’re feeding a crowd,
lunching with friends or taking a plate,
we’ve got salads for every occasion.
PESTO MASTERCLASS...P78
Pesto is easy to make and great to
have on hand. Make your menu shine
with our recipes and easy twists.
ALL-NEW DIPS...P82
You’re ready to party with our recipes
for fresh and flavoursome dips.
MUST-TRY BREAD...P90
Get to know the range of Coles Finest
by Laurent sourdough, then pick up
a loaf to share with family and friends.
TEAM TRAY BAKE...P93
With footy finals drawing near, we’ve
got the food covered with tasty one-tray
wonders. Pulled beef nachos? Score!
EVERYDAY EASY
p77
FAST & FRESH...P55
These family-friendly weeknight dinners
are ready in 30 minutes or less.
5-INGREDIENT DINNERS...P65
A handful of ingredients is all you
need to create a tasty meal.
OVERNIGHT OATS...P73
With a little prep the night before, you
can wake up to a creamy breakfast.
FAKE IT, DON’T MAKE IT...P114
This granola “pizza” is a real treat.
PLUS
FIND LOVE BUY...P101
New and must-try buys from the aisles.
EXTRAS...P106
RECIPE INDEX...P113
16/8/18 12:48 pm
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FIND ME IN
THE TEA AISLE
19909727AA 2018-08-09T14:27:05+10:00
 On the cover

Strawberry dreams
OUR DELICIOUS NO-COOK, DAIRY-FREE SLICE
TICKS ALL THE SPRING DESSERT BOXES.

RAW STRAWBERRY SLICE

Makes 16 Prep 30 mins (+ 4 hours soaking,
3½ hours freezing & 15 mins standing time)

3 cups (450g) cashews

1 cup (160g) Coles Australian Almonds
¼ cup (35g) pistachios
½ cup (40g) shredded coconut
10 fresh dates, pitted
Pinch of sea salt flakes
270ml can coconut cream
¼ cup (60ml) Coles Finest Maple Syrup
2 tbs melted coconut oil
¼ cup (60ml) lemon juice
Share with us!
250g strawberries, coarsely chopped
Tag your pics with
Thinly sliced strawberries, to serve
#colesmag

1. Grease a 16cm x 26cm slice pan and

line base and 2 long sides with baking
paper, allowing sides to overhang.
2. Place cashews in a bowl. Pour over
enough cold water to cover. Set aside
for 4 hours or overnight to soak.
3. Meanwhile, place the almonds,
pistachios, shredded coconut, dates
and salt in a food processor. Process
Recipe & food preparation Sarah Hobbs Photography Ben Dearnley Styling Julz Beresford

until very finely chopped and mixture

is firm. Spoon over base of prepared
pan. Use wet hands to press evenly
over pan. Place in the freezer to set.
4. Drain the cashews and place in
a blender with coconut cream, maple
syrup, coconut oil and lemon juice.
Blend until smooth. Spread half the
cashew mixture over the base in the
pan. Smooth the surface and place in
the freezer for 30 mins or until firm.
5. Add the chopped strawberry to
the remaining cashew mixture in the
blender and blend until smooth.
6. Spread strawberry mixture over the
cashew mixture in the pan. Smooth the
surface. Freeze for 3 hours or until firm.
7. Place in fridge for 15 mins, then turn
onto a clean work surface. Press sliced
strawberry lightly into top of the slice.
Cut into pieces. Serve immediately.
PER PIECE WITHOUT SLICED STRAWBERRIES
Energy 1459kJ/349 Cals (17%) Protein 8g (16%)
Fat 27g (39%) Sat Fat 10g (42%) Sodium 18mg (1%)
Carb 14g (5%) Sugar 9g (10%) Dietary Fibre 4g (13%)

#colesmag 7

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19983509-1-1_LHP 2018-08-15T17:18:40+10:00

The story behind

our traditional Italian
gelato range
Introducing Coles Finest Italian Gelato.
Made in Italy using a traditional creamy
gelato recipe, discovered in a gelateria
in the town of Vicenza, near Venice.
Now available exclusively at Coles, our
creamy gelato is made with no artificial
flavours or colours.
You’ll discover our new gelato range
in the freezer aisle. Although you’d be
forgiven for thinking you were in Italy.
19983509-1-1_RHP 2018-08-15T17:19:48+10:00
 Celebrate spring at coles

Taste of
SPRING

Photography James Moffatt & Ben Dearnley Styling Emma Knowles & Bhavani Konings Food preparation Mandy Sinclair & Tracy Rutherford
START THE SEASON THE BEST WAY YOU
CAN – BY MAKING THE MOST OF ALL THE
AMAZING SPRING PRODUCE AT COLES.

W
e want to show you how easy it is to add an
extra taste of spring to your cooking – all you
have to do is add one more fresh ingredient
JUST
to every dish. Look out for the handy “Just add” tip on
each recipe in this issue. Get started with Curtis’ snow
pea ideas and our easy blueberry, radish and rhubarb tips.
add…

CURTIS STONE’S
snow pea tips
Snow pea slaw
Add snow peas to an
Asian-inspired slaw – cut
them lengthways into
strips and toss through
the slaw with chopped
peanuts and toasted
sesame seeds.

BBQ snow pea

pasta salad
Add charred snow peas
to a pasta salad to give it
extra crunch and a smoky
flavour – just toss them in
oil, season and barbecue.

10 coles.com.au

CLS0918p010 10 15/8/18 4:59 pm

 Page tag

TAKE OUR
FRUIT & VEGGIE
C H A LL E N G E
As well as our “Just add” tips (opposite), we’ve got
Photography James Moffatt & Ben Dearnley Styling Emma Knowles & Bhavani Konings Food preparation Mandy Sinclair & Tracy Rutherford

another fun challenge for you and the kids this month.
Try to eat as many fruits and veggies as you can from
this cut-and-keep list of what we’ve used in this issue
– pop it on the fridge and tick them off as you go.

Asparagus Rhubarb
Blueberry Avocado Rockmelon

salad Baby broccoli

Baby rocket leaves
Baby spinach leaves
Ruby Red
grapefruit
Snow peas
Add a handful of fresh
blueberries to a green Banana Spring onion
salad for pops of colour Beetroot Sugar snap peas
and bursts of flavour. Blueberries Sweet potato
Bok choy Tomatoes
Brown onion Watermelon
Capsicum Zucchini

Radish Carrot
Celery

burger Chillies
Corn
Add radish to Cucumber
burgers – cut Fennel
radish into Garlic
matchsticks and Green beans
mix with mayo Kale
to make a fresh Leek
and peppery Lemon
burger topping. Lettuce
Lime
Mint

Rhubarb Mixed salad leaves

Mushrooms
salsa Navel orange
Papaya
Add rhubarb to
a tangy tomato Pear
salsa. Toss finely Pineapple
chopped rhubarb, Potatoes
tomato, radish Pumpkin
and red onion Radish
with coriander Raspberries
and lemon juice. Red cabbage
Red onion

#colesmag 11

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Mix a sachet with warm milk to enjoy our delicious hot chocs
INSPIRED BY ALLEN’S FANTALES AND JAFFAS.
Available in-store now, find us in the hot chocolate section.
 Ripe & Ready

In season
GO FRESH INTO SPRING WITH OUR BRAND-NEW RECIPES AND
SURPRISING USES FOR SWEET STRAWBERRIES, PEPPERY RADISHES,
TANGY RHUBARB, CRISP SNOW PEAS AND CREAMY AVOCADOS.

#colesmag 13

CLS0918p013 13 15/8/18 4:08 pm

 ICED VOVO
STRAWBERRY SLICE JUST STRAWBERRIES
Transform a simple meal
Makes 16 Prep 15 mins
(+ cooling & 2½ hours chilling time)
add… by adding one ingredient
– strawberries.
Cooking 40 mins

250g strawberries, chopped

1 tbs caster sugar
210g pkt Arnott’s Iced Vovo
biscuits, broken
100g Arnott’s Granita biscuits, broken
80g butter, melted
⅓ cup (110g) strawberry jam
500g cream cheese, softened
¾ cup (180g) sour cream
½ cup (110g) caster sugar, extra
2 Coles Australian Free Range Eggs Strawberry pizza
For a fruity twist, top a pizza base with
1. Grease a 20cm x 30cm (base

Recipes Sarah Hobbs Photography Steve Brown, Ben Dearnley, Chris Chen & Rob Palmer Styling Michelle Noerianto, Vivien Walsh,
Emma Knowles, Marie-Hélène Clauzon & Bhavani Konings Food preparation Sarah Hobbs, Cynthia Black, Kerrie Ray & Emma Braz
goat’s cheese and sliced strawberries.
measurement) lamington pan and line Bake until base is crisp. Serve with basil,
the base and 2 long sides with baking rocket, prosciutto and balsamic glaze.
paper, allowing the sides to overhang.
Place the strawberry and sugar in a
medium saucepan over medium heat.
Cook, stirring occasionally, for 10 mins
or until the strawberry breaks down
and mixture thickens slightly. Set aside
to cool slightly. Transfer to a blender
and blend until smooth.
2. Place the combined biscuit in a food
processor and process until finely
crushed. Add the butter and process
until well combined. Press the biscuit Strawberry salsa
mixture into base of the prepared pan. Make a sweet topping for spiced chicken
Place in the fridge for 30 mins to chill. skewers – toss chopped strawberries,
3. Preheat oven to 150°C. Spread the avocado, chilli, coriander and red onion
jam evenly over the biscuit base. in a bowl. Drizzle with lime juice.
4. Process the cream cheese, sour
cream and extra sugar in a clean food
processor until smooth. Add eggs and
process until well combined. Add half
the strawberry puree and process until
“Anything well combined. Pour over biscuit base in
tomatoes can pan. Drizzle with remaining strawberry
do, strawberries puree. Swirl with a skewer to marble.
can do better 5. Bake for 30 mins or until just set.
Turn oven off. Leave the cheesecake
– try them on
in oven, with the door ajar, to cool
avocado toast completely. Place in the fridge for Strawberry water
with balsamic.” 2 hours to chill. Cut into pieces to serve. Cool down with this fresh sip – combine
MERV SCHIFFKE, PER PIECE thinly sliced strawberries, thyme sprigs,
STRAWBERRY Energy 1352kJ/323 Cals (16%) Protein 5g (10%)
mint leaves and ice cubes in a jug and
Fat 23g (33%) Sat Fat 14g (58%) Sodium 166mg (8%)
GROWER, QLD Carb 26g (8%) Sugar 20g (22%) Dietary Fibre 1g (3%) top up with chilled sparkling water.

14 coles.com.au

CLS0918p014 14 15/8/18 4:08 pm

 Recipes Sarah Hobbs Photography Steve Brown, Ben Dearnley, Chris Chen & Rob Palmer Styling Michelle Noerianto, Vivien Walsh,
Emma Knowles, Marie-Hélène Clauzon & Bhavani Konings Food preparation Sarah Hobbs, Cynthia Black, Kerrie Ray & Emma Braz

CLS0918p015 15
Ripe & Ready

15/8/18 4:08 pm
 RADISH, ROCKET & MINT
SALAD WITH SALMON
Serves 4 Prep 10 mins (+ 5 mins
JUST RADISH
Adding radish makes all
resting time) Cooking 10 mins
add… the difference to these
easy and fresh ideas.
2 cups (300g) frozen broad beans
“Finely chopped 4 salmon fillets, skin on
radish is great 2 tbs Coles Italian White Wine Vinegar
tossed into ¼ cup (60ml) olive oil
salads – I love 1 tsp Dijon mustard
2 tsp honey
the peppery
2 tbs coarsely chopped dill
flavour it adds.”
120g pkt Coles Australian Baby Rocket
NATHAN 6 radishes, trimmed, thinly sliced
CLACKSON, ½ cup mint leaves
RADISH 1 red onion, thinly sliced
GROWER, NSW 100g fetta, crumbled
Radish tzatziki
1. Cook the broad beans in a large This dip is ideal for spring entertaining.
saucepan of boiling water for 2 mins Top tzatziki dip with spiced chickpeas
or until heated through. Refresh under and chopped radishes, cucumber,
cold water. Drain well. Peel broad mint and dill. Serve with flatbread.
beans and place in a large bowl.
2. Season the salmon. Heat a large
frying pan over medium-high heat. Add
the salmon and cook for 3 mins each
side for medium or until cooked to your
liking. Transfer to a plate and cover with
foil. Set aside for 5 mins to rest.
3. Place the vinegar, oil, mustard, honey
and dill in a screw-top jar and shake
until well combined. Season.
4. Add the rocket, radish, mint and
onion to the broad beans in the bowl. Radish & potato tray bake
Drizzle with the dressing and toss Place baby potatoes and radishes,
to combine. Divide the salad among halved, onion wedges, rosemary and
serving plates and sprinkle with fetta. thyme on a lined baking tray. Drizzle with
Serve with the salmon. oil. Season. Bake at 200°C until tender.
PER SERVE
Energy 2450kJ/586 Cals (28%) Protein 44g (88%)
Fat 41g (59%) Sat Fat 10g (42%) Sodium 411mg (21%)
Carb 7g (2%) Sugar 6g (7%) Dietary Fibre 8g (27%)
SERVE WITH dill sprigs

WATCH
Make a
chicken salad
brimming with Radish avocado toast
fresh spring Top smashed avo toast with soft-boiled
produce – see how at coles.com.au/ eggs, halved, thinly sliced radishes and
pepperedchickensalad. chives. Season with freshly ground
black pepper to serve.

CLS0918p016 16 15/8/18 4:08 pm

 Ripe & Ready

#colesmag 17

CLS0918p017 17 15/8/18 4:08 pm

 RHUBARB & MIXED BERRY
UPSIDE-DOWN CAKE
Serves 16 Prep 30 mins (+ 10 mins
standing time) Cooking 1 hour
JUST RHUBARB
Follow these easy ideas
20g butter, softened
¼ cup (55g) caster sugar
add… to do something new and
delicious with rhubarb.
3 bunches rhubarb, ends trimmed
150g butter, extra, softened
1 cup (220g) caster sugar, extra
1 tsp vanilla bean paste
3 Coles Australian Free Range Eggs
1¼ cups (185g) self-raising flour
½ cup (75g) plain flour
1 cup (120g) almond meal
½ cup (140g) Greek-style yoghurt
1½ cups (225g) frozen mixed berries

1. Preheat oven to 160°C. Grease

a 20cm (base measurement) square Rhubarb muffins
cake pan and line the base and sides Toss chopped rhubarb in a little sugar
with 2 layers of baking paper. Spoon and add to your favourite muffin recipe
dollops of butter evenly over base of the or packet mix – stir some into the batter,
lined pan. Sprinkle with 2 tbs of sugar. then pop more on top before baking.
Arrange rhubarb in a diamond pattern
over the sugar, trimming to fit and
reserving excess. Sprinkle with remaining
sugar. Finely chop the reserved rhubarb.
2. Use an electric mixer to beat the
extra butter, extra sugar and vanilla in
a large bowl until pale and creamy. Add
the eggs, 1 at a time, beating well after
each addition. Stir in the combined
flour, almond meal and yoghurt, in
alternating batches. Stir in the berries
and chopped rhubarb. Spoon over the Rhubarb & red onion slaw
rhubarb in the pan. Smooth the surface. Serve BBQ lamb cutlets with this tasty
3. Bake for 1 hour or until a skewer slaw – toss rhubarb matchsticks, mint,
inserted in the centre comes out clean. coriander, thinly sliced red onion, lemon
Set aside in the pan for 10 mins before juice and olive oil in a bowl.
turning onto a plate. Cut into slices.
Serve warm or at room temperature.
PER SERVE
Energy 1168kJ/279 Cals (13%) Protein 6g (12%)
Fat 14g (20%) Sat Fat 6g (25%) Sodium 172mg (9%)
Carb 32g (10%) Sugar 20g (22%) Dietary Fibre 2g (7%)
SERVE WITH crème fraîche or double cream

QUICK FIX
Save on prep
time and use Honey-roasted rhubarb
great-value For a sweet ice-cream topping, combine
Coles Vanilla chopped rhubarb, honey and thyme
Cake Mix 340g. sprigs on a lined baking tray. Bake at
150°C until tender. Chill before serving.

CLS0918p018 18 15/8/18 4:08 pm

 Ripe & Ready

“Rhubarb isn’t just perfect in

desserts – use it to add a tangy
flavour to salads and juices too.”
RICK BUTLER, RHUBARB GROWER, VIC

#colesmag 19

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 Page tag

SNOW PEA, ASPARAGUS

& PRAWN STIR-FRY JUST SNOW PEAS
Serves 4 Prep 15 mins Try these quick and simple
Cooking 15 mins
add… ways to pep up your meals
with snow peas.
¾ cup (185ml) salt-reduced
chicken stock
¼ cup (60ml) lemon juice
¼ cup (60ml) honey
2 tbs salt-reduced soy sauce
3 tsp cornflour
2 tsp sesame oil
1kg raw prawns, peeled leaving
tails intact, deveined
1 red onion, cut into thin wedges
5cm-piece ginger, peeled,
cut into matchsticks
1 garlic clove, thinly sliced Snow pea chicken curry
200g snow peas, ends trimmed, Add some crisp greens to a yellow
100g sugar snap peas, ends trimmed, or red Thai chicken curry – stir in
halved lengthways trimmed and halved snow peas and
2 bunches asparagus, woody ends bok choy just before serving.
trimmed, cut into 5cm lengths
½ cup (75g) unsalted cashews, toasted

1. Whisk the stock, lemon juice, honey,

soy sauce and cornflour in a bowl.
2. Heat half the oil in a wok over high
heat. Stir-fry the prawns, in 4 batches,
for 2 mins or until prawns curl and
change colour. Transfer to a bowl.
3. Heat remaining oil in wok over high
heat. Add the onion, ginger and garlic
and stir-fry for 3 mins or until just tender. Snow pea rice-paper rolls
4. Return the prawns to the wok with Add extra crunch to rice-paper rolls
the snow peas, sugar snap peas and with blanched snow pea and carrot
asparagus. Stir-fry for 2 mins or until matchsticks, shredded poached chicken
heated through. Add the stock mixture and rice noodles.
and stir-fry for 1 min or until the sauce
thickens. Sprinkle with cashews.
PER SERVE
Energy 1696kJ/406 Cals (19%) Protein 33g (66%)
Fat 16g (23%) Sat Fat 3g (13%) Sodium 1757mg (88%)
Carb 31g (10%) Sugar 24g (27%) Dietary Fibre 6g (20%)
SERVE WITH steamed rice and coriander leaves

QUICK FIX
Short on time?
Toss this stir-fry Snow pea fried rice
together using Here’s how to make your favourite
Coles Honey Soy fried rice recipe refreshingly crunchy:
Stir-Fry Sauce 180g. spoon into a serving dish and top with
shredded blanched snow peas.

20 coles.com.au

CLS0918p020 20 15/8/18 4:09 pm

 Ripe & Ready

CLS0918p021 21 15/8/18 4:09 pm

 Ripe & ready

JUST AVOCADO
Slice, dice and enjoy more
add… tasty avocado by adding
it to these fave meals.

AVOCADO PITAS WITH

SPICED CHICKPEAS
Serves 4 as a light meal Prep 20 mins
Cooking 15 mins

4 small pieces wholemeal pita bread

or flatbread
1 tbs olive oil
2 chorizo sausages, thinly sliced
400g can chickpeas, rinsed, drained
1 tsp smoked paprika
½ tsp ground cumin Avocado Buddha bowl
½ tsp ground coriander Whipped up a salad or rice bowl for
1 large ripe avocado, stoned, lunch? Creamy avocado is a no-brainer
peeled, coarsely chopped topping – thinly slice or finely chop
2 tsp lemon juice and add just before serving.
½ cup (140g) Greek-style yoghurt
½ large ripe avocado, extra,
stoned, peeled, thinly sliced
¼ cup (65g) basil pesto

1. Heat a chargrill on high. Brush the

bread with half the oil and cook on the
grill, in batches, for 1-2 mins each side
or until lightly charred. Divide among
serving plates.
2. Cook the chorizo on the grill for
1 min each side or until charred. Avocado scrambled eggs
Transfer to a large heatproof bowl. For rich, indulgent-tasting scrambled
Combine the chickpeas, paprika, eggs, fold some diced avocado through
cumin, coriander and remaining oil the eggs as you cook. Serve extra
in a bowl. Cook on the grill, stirring, diced avocado and coriander on top.
until heated through. Add to the
chorizo in the bowl.
3. Place the chopped avocado, lemon
juice and half the yoghurt in a food
processor. Season. Process until the
mixture is smooth.
4. Spread the bread evenly with
the avocado mixture. Top with sliced
avocado. Spoon over the chorizo
mixture and top with dollops of the
remaining yoghurt. Drizzle with the
pesto. Serve immediately. Avocado & chicken soup
PER SERVE Avocado and Mexican spices are
Energy 2561kJ/613 Cals (29%) Protein 17g (34%)
Fat 45g (64%) Sat Fat 11g (46%) Sodium 642mg (32%)
a great match – top a bean and chicken
Carb 30g (10%) Sugar 7g (8%) Dietary Fibre 9g (30%) soup with sliced avocado, chopped
SERVE WITH mint leaves and lemon wedges tomato, coriander and tortilla chips.

22 coles.com.au

CLS0918p022 22 17/8/18 12:31 pm

 Page tag

#colesmag 23

CLS0918p023 23 15/8/18 4:09 pm

 Curtis stone’s
spring
all-stars The taste of spring is here – grab yourself some
beautiful strawberries, avocados and snow peas,
then try them in my delicious recipes and ideas.

STRAWBERRY JUST STRAWBERRIES

SMOOTHIE BOWLS Refresh your strawberry

Serves 2 Prep 10 mins add… repertoire with these

easy ideas from Curtis.

250g strawberries, hulled,

halved, frozen
1 cup crushed ice
½ cup (140g) Greek-style yoghurt
¼ cup (20g) rolled oats
2 tbs honey
8 small fresh mint leaves
100g strawberries, extra,
thinly sliced crossways
2 tbs granola
2 tbs shaved or shredded coconut
2 tbs natural sliced almonds
Strawberry banana bread
Fold chopped strawberries into banana
¼ tsp poppy seeds
bread batter. Top with halved strawberries
Honey, extra, to drizzle
too, then bake. For the recipe, go to
1. In a blender, place the frozen taste.com.au/strawberrybananabread.
strawberries, ice, yoghurt, oats,
honey, half the mint leaves and
a pinch of salt. Add ¼ cup (60ml)
water and blend until smooth.
2. Divide the strawberry mixture MAKE IT AHEAD
between 2 shallow bowls. Top with You’ll need frozen
the sliced strawberries, granola, strawberries
coconut and almonds. for this recipe.
3. Sprinkle poppy seeds and Freeze them up
remaining mint leaves over the to 1 day ahead
smoothie bowls. Drizzle with extra Spinach & strawberry salad so they’re ready
honey and serve immediately. Throw sliced strawberries into a salad when you are.
PER SERVE WITHOUT EXTRA HONEY with baby spinach, avocado and fetta.
Energy 1750kJ/419 Cals (20%) Protein 10g (20%)
Fat 17g (24%) Sat Fat 7g (29%) Sodium 59mg (3%)
It’s perfect with BBQ lamb – see the recipe
Carb 42g (14%) Sugar 9g (10%) Dietary Fibre 9g (30%) at taste.com.au/lambwithstrawberrysalad.

24 coles.com.au

CLS0918p024 24 16/8/18 1:33 pm

 COOKING WITH CURTIS

CLS0918p025 25 16/8/18 1:33 pm

20040576AA 2018-07-27T15:04:07+10:00

N E W FROM M AG N UM
M A D E T O B E B R O K E N™

C H O CO L AT E & DA R K C H O CO L AT E
H A ZE L N U T P R A L I N É & R A S P B E R RY
 COOKING WITH CURTIS

Barbecued Avocado
with Spring Onion
Buttermilk Dressing
(see recipe p30)

#colesmag 27

CLS0918p027 27 16/8/18 1:33 pm

19971998AA 2018-08-10T14:26:01+10:00
 COOKING WITH CURTIS

“Whip up perfect fried rice right there

on your barbie – no wok required.”

Flat-Plate
Fried Rice with
BBQ Chicken &
Vegetables
(recipe over
page)
Portrait photography Peter Brew-Bevan Photography Ben Dearnley, James Moffatt & Chris Chen Styling Emma Knowles,
Michelle Noerianto, & Julz Beresford Food preparation Tracy Rutherford & Emma Braz

MAKE IT AHEAD
Marinate the
chicken in the
soy sauce mixture
in the fridge for
up to 1 day.

#colesmag 29

CLS0918p029 29 16/8/18 1:33 pm

 COOKING WITH CURTIS
BARBECUED AVOCADO
WITH SPRING ONION
BUTTERMILK DRESSING
Serves 4 as a starter Prep 10 mins
Cooking 5 mins
⅓ cup (80ml) crème fraîche
or sour cream
2 tbs buttermilk
2 tbs fresh lemon juice
1½ tbs extra virgin olive oil, divided
1 spring onion, finely chopped
2 prosciutto slices, halved crossways
2 firm ripe Hass avocados, halved,
stoned, peeled
30g baby rocket leaves
2 red radishes, shaved into rounds
on a mandolin
Lemon halves, to serve
1. Prepare a barbecue flat plate and
grill for high heat. In a medium bowl,
whisk the crème fraîche or sour cream,
buttermilk, lemon juice, 1 tbs of the oil
and the spring onion. Season the
dressing to taste with salt and pepper.
2. Add prosciutto to the flat plate and
cook for 1 min each side or until crisp.
Set the prosciutto aside on a piece of
paper towel to drain any excess fat.
3. Brush avocado halves with remaining
½ tbs of oil. Season with salt. Place,
cut-side down, on the barbecue grill.
Cook for 1½ mins or until char marks
form. Using a thin metal spatula,
carefully turn avocado over and cook
for a further 1½ mins or until warmed
through. Set the avocados aside briefly.
4. Divide rocket and radish among
serving plates. Top with avocado halves
and fill with some of the dressing. Drizzle
more dressing around salads. Top with
prosciutto and serve with lemon halves.
PER SERVE
Energy 1384kJ/331 Cals (16%) Protein 5g (10%)
Fat 33g (47%) Sat Fat 10g (42%) Sodium 283mg (14%)
Carb 2g (1%) Sugar 2g (2%) Dietary Fibre 3g (10%)
MAKE IT AHEAD
Make the dressing up to
1 day ahead, cover and
store in the fridge. Cook
the prosciutto up to
2 hours ahead and store
at room temperature.
30 coles.com.au
CLS0918p030 30
FLAT-PLATE FRIED RICE
WITH BBQ CHICKEN
& VEGETABLES
Serves 4 Prep 15 mins (+ 5 mins
resting time) Cooking 15 mins
¼ cup (60ml) soy sauce
2 tbs oyster sauce
2 tsp sesame oil
2 Coles RSPCA Approved Australian
Chicken Breast Fillets, trimmed
(about 300g each)
2 tbs vegetable oil
1 tbs finely chopped garlic
1 tbs finely chopped ginger
1 long red chilli, seeded if desired,
finely chopped
2 carrots (about 200g total),
finely chopped JUST AVOCADO
We asked Curtis for some
100g snow peas, strings removed,
cut lengthways into thin strips add… avocado inspiration and he
smashed it! Try these tips.
2 spring onions, white parts and green
parts separated, thinly sliced
3 cups (450g) cold cooked jasmine rice
½ cup fresh coriander leaves,
coarsely chopped
1 tbs sesame seeds, toasted
1. In a medium bowl, whisk soy sauce,
oyster sauce and sesame oil. Reserve
2 tbs of the soy sauce mixture. Combine
chicken and remaining soy sauce mixture
in a bowl. Place in the fridge.
2. Prepare a barbecue flat plate and grill Avocado pesto
for medium-high heat. Remove chicken
Puree avocado in a food processor with
from marinade and pat dry. Cook on grill
basil, garlic, pine nuts and lemon juice
for 5-7 mins each side or until cooked
until smooth and creamy. Blend in olive
through. Transfer chicken to a carving
oil and season. Toss with cooked pasta.
board and rest for 5 mins. Thickly slice.
3. Meanwhile, add vegetable oil to centre
of flat plate. Using a spatula, spread oil
to cover about 30cm square. Add garlic,
ginger and chilli to the oil. Cook, using
the spatula to stir-fry, for 30 secs. Add
carrots, snow peas and white parts of
spring onions. Stir-fry for 3 mins. Add
rice. Stir-fry for 3 mins. Add reserved
soy sauce mixture. Stir-fry for 1 min.
4. Divide fried rice and chicken among
serving bowls. Sprinkle with coriander,
sesame seeds and green parts of spring Avocado & herb sauce
onions. Serve immediately. Fold avocado pieces into a classic herb
PER SERVE sauce for BBQ steak. To make it, blend
Energy 2147kJ/514 Cals (25%) Protein 40g (80%) chopped flat-leaf parsley and coriander
Fat 16g (23%) Sat Fat 2g (8%) Sodium 1583mg (79%)
Carb 49g (16%) Sugar 6g (7%) Dietary Fibre 6g (20%) with garlic, red wine vinegar and olive oil.
16/8/18 1:34 pm
20099650AA 2018-08-09T14:28:08+10:00
 Curtis stone’s
bbq LAMB
roast
You just can’t beat the taste of lamb cooked on
the barbie. Combined with a salad of smooth avocado,
crisp veggies and tangy fetta, it’s pure magic.
BBQ LAMB LEG WITH SPRING CHOPPED SALAD
Serves 6 with leftovers Prep 20 mins (+ 15 mins resting time) Cooking 1 hour
6 tbs extra virgin olive oil, divided
1 tbs each of ground coriander and
ground cumin
2.5kg Coles Australian Lamb
Whole Leg Roast
2 lemons, rind finely grated, juiced
2 tbs finely chopped shallots
2 tbs finely chopped fresh dill
4 radishes, thinly sliced
1 head cos lettuce, thinly sliced
(about 8 cups)
1 small head radicchio, thinly sliced
(about 4 cups)
1 continental cucumber, quartered
lengthways, cut into 2cm pieces
150g sugar snap peas,
strings removed, halved
1 Hass avocado, peeled, pitted,
thinly sliced lengthways
200g Coles Australian Style Fetta,
crumbled
6 slices Coles Turkish Pide, lightly
charred on the barbecue, to serve
1. Prepare a covered barbecue for
indirect cooking on medium-high heat
(190°C) by lighting the burners under
the flat plate. In a small bowl, combine
2 tbs of the oil with the coriander,
32 coles.com.au
CLS0918p032 32
MAKE IT AHEAD
Portrait photography Peter Brew-Bevan Photography Ben Dearnley
Coat the lamb
in the spices and
Styling Emma Knowles Food preparation Tracy Rutherford
oil, then marinate
in the fridge
cumin, 2 tsp salt and 1 tsp pepper. Coat for up to 1 day.
the lamb with the spice mixture. Lay
lamb, fat-side down, on barbecue flat
plate. Close barbecue hood and cook
for 10 mins or until well browned.
2. Transfer lamb to a baking pan,
fat-side up, and move to unlit side.
Cook, rotating pan halfway through
cooking, for 50 mins or until an
instant-read meat thermometer
inserted into thickest part of lamb
registers 54°C. Transfer the lamb to
a carving board and rest for 15 mins.
3. In a large bowl, whisk lemon rind,
¼ cup (60ml) lemon juice, shallots, dill
and remaining 4 tbs oil. Season with
salt and pepper. Reserve ¼ cup of the
dressing. Add the radishes, lettuce,
radicchio, cucumber and sugar snap
peas to the remaining dressing in the
bowl and toss to combine.
4. Arrange the chopped salad on a
serving platter with the avocado and
fetta. Drizzle with reserved dressing.
Carve the lamb and arrange alongside
the salad. Serve with charred bread.
PER SERVE INCLUDING 100G LAMB
Energy 2709kJ/648 Cals (31%) Protein 43g (86%)
Fat 41g (59%) Sat Fat 13g (54%) Sodium 910mg (46%)
Carb 23g (7%) Sugar 5g (6%) Dietary Fibre 7g (23%)
16/8/18 4:01 pm
 Portrait photography Peter Brew-Bevan Photography Ben Dearnley
Styling Emma Knowles Food preparation Tracy Rutherford

CLS0918p033 33
COOKING WITH CURTIS

16/8/18 4:01 pm
19954696AA_Coles 2018-08-02T16:40:42+10:00

creamy,
gooey,
ice cream
bars.
 Promotion
Page tag

Lamb to love
There’s no better time than now to enjoy Australian lamb from Coles.
Try it with Moroccan spices for a deliciously more-ish roast.

MOROCCAN SPICED LAMB

WITH ROAST VEGGIES
Serves 6 Prep 15 mins
(+ 10 mins resting time)
Cooking 1 hour

800g Dutch carrots, trimmed,

or 800g baby carrots, peeled,
halved lengthways
500g beetroot, trimmed,
peeled, cut into wedges
1 red onion, cut into wedges
2 tbs extra virgin olive oil
600g Coles Australian Boneless
Mini Lamb Shoulder Roast
1 tbs Moroccan seasoning
1 bunch asparagus,
woody ends trimmed
400g can lentils, rinsed, drained
½ cup (140g) Greek-style yoghurt
1 tbs lemon juice
1 tbs chopped mint
1 tbs chopped coriander
Mint leaves, to serve
Coriander leaves, to serve

1. Preheat oven to 180°C. Line a baking

tray with baking paper. Place carrots,
beetroot and onion on tray. Drizzle with
half the oil. Season. Roast for 20 mins.
2. Meanwhile, rub lamb with Moroccan
seasoning and remaining oil. Cook in
a frying pan over high heat, turning,
for 10 mins or until browned all over.
3. Add lamb to the vegetables on the
tray. Roast for 30 mins. Add asparagus
and lentils to the tray. Roast for 10 mins
or until the lamb is cooked to your liking
and vegetables are tender. Cover with
foil. Set aside for 10 mins to rest.
4. Meanwhile, combine the yoghurt,
lemon juice, chopped mint and chopped
coriander in a small bowl. Season. LOVE YOUR LEFTOVERS
5. Serve lamb mixture with mint leaves, An Australian lamb leg or shoulder roast
coriander leaves and yoghurt mixture. makes a perfect weekend meal. Leftovers
are delicious in salads too – just shred the
lamb and cut any leftover veggies into small
pieces, then add to cooled cooked rice and
mixed salad leaves for a tasty lunch.

CLS0918p035 35 15/8/18 4:03 pm

20060803AA_PRIMO_COLESMAG_FRANKS_SEPT_FA.pdf 1 2/8/18 3:21 pm

Create a hot dog masterpiece in minutes.

Simmer franks, covered in hot water for 5-6 mins.
Serve in crusty buns with your favourite toppings.
AVAILABLE FRESH FROM YOUR COLES DELI.

LEGENDARY
CROWD
PLEASER

FUN
SCALE
 10
spring salads

SALADS FOR
spring TURN OVER A NEW LEAF WITH OUR SALAD
RECIPES FOR ANY OCCASION, WHETHER
YOU’RE EATING ON THE GO, ENTERTAINING
OR NEED AN EASY MIDWEEK MEAL.

THE BREAKFAST SALAD

BLT SALAD
Serves 4 Prep 10 mins
Cooking 10 mins

4 middle bacon rashers, thinly sliced

200g Coles Bakery Stone Baked
Multigrain Sourdough Vienna*,
cut into 8 slices
200g pkt Coles Australian 4 Leaf Salad
200g Perino tomatoes, halved
1 avocado, stoned, peeled,
thinly sliced
Styling Emma Knowles Food preparation Kerrie Ray & Peta Dent *Selected stores only.

2 spring onions, thinly sliced

2 tbs rice wine vinegar
Recipes Emma Braz & Sarah Hobbs Photography Ben Dearnley & Steve Brown

⅓ cup (80ml) extra virgin olive oil

1 tbs wholegrain mustard

1. Heat a medium non-stick frying

pan over high heat. Cook the bacon,
stirring occasionally, for 4 mins or
until golden and crisp. Transfer to
a plate lined with paper towel.
2. Preheat grill on medium. Spray the
bread with olive oil spray. Cook under
grill, turning, for 1-2 mins or until the
bread is lightly toasted.
3. Divide salad leaves, tomato, bacon,
bread and avocado among serving
bowls. Sprinkle with spring onion.
4. Whisk the vinegar, oil and mustard
in a small bowl. Season. Drizzle over JUST MUSHROOMS
Keep the brekkie vibes
the salad to serve.
PER SERVE
Energy 2025kJ/484 Cals (23%) Protein 17g (34%)
add… going and cook some thinly
sliced mushrooms in the
Fat 33g (47%) Sat Fat 6g (25%) Sodium 1135mg (57%) pan with the bacon.
Carb 25g (8%) Sugar 4g (4%) Dietary Fibre 8g (27%)

#colesmag 37

CLS0918p037 37 16/8/18 3:50 pm

 KEEP IT FRESH
Stop the salad
going soggy on
the go – add firm
ingredients like rice
to the jar first, and
finish with delicate
ingredients like
spinach and tomato
to keep them fresh.
THE PACK-&-GO SALAD
CHICKEN & RICE SALAD WITH GREEN GODDESS DRESSING
Serves 4 Prep 15 mins (+ cooling time) Cooking 5 mins
250g pkt microwavable rice
1 cup (120g) frozen peas
1 large carrot, peeled,
cut into long matchsticks
1 tbs extra virgin olive oil
2 cups shredded Coles RSPCA
Approved Hot Roast Chicken
300g mixed medley tomatoes*, halved
1 cup alfalfa sprouts
120g fetta, crumbled
60g pkt Coles Australian Baby Spinach
Green goddess dressing
1 cup flat-leaf parsley leaves
38 coles.com.au
CLS0918p038 38
JUST
add…
½ cup (120g) sour cream
2 tbs chopped tarragon
2 tbs chopped chives
1 garlic clove, quartered
1 tbs olive oil
1. Heat the rice following packet
directions. Transfer to a heatproof bowl
and set aside to cool completely.
2. Meanwhile, cook the peas in a small
saucepan of boiling water for 2 mins
or until heated through. Refresh under
cold water. Drain well.
†This recipe uses raw egg. We recommend that pregnant
women, young children, the elderly and people with
RED CABBAGE
Give this combo extra colour
and crunch – finely shred
red cabbage and arrange in
an even layer over the rice.
3. To make the green goddess
dressing, place the parsley, sour
*Not available in all stores. If unavailable,
cream, tarragon, chives, garlic and oil
use red and yellow Perino tomatoes.
in a blender and blend until smooth.
Season and transfer to a bowl.
4. Divide the rice among four 350ml
jars. Top with carrot and peas. Drizzle
with oil and green goddess dressing.
Top with chicken, tomato, alfalfa
sprouts, fetta and spinach to serve.
PER SERVE
Energy 2952kJ/706 Cals (34%) Protein 34g (68%)
Fat 36g (51%) Sat Fat 16g (67%) Sodium 914mg (46%)
Carb 56g (18%) Sugar 7g (8%) Dietary Fibre 9g (30%)
16/8/18 3:50 pm

THE AT-HOME LUNCH SALAD
CHICKEN & KALE CAESAR SALAD
4 Coles RSPCA Approved Australian
Chicken Breast Fillets
compromised immune systems do not consume raw egg.
†This recipe uses raw egg. We recommend that pregnant
4 middle bacon rashers
women, young children, the elderly and people with
2 baby cos lettuce, washed,
leaves separated
140g pkt Coles Australian
Chopped Kale
4 Coles Australian Free Range Eggs,
soft-boiled, halved
½ cup (40g) shaved parmesan
Caesar dressing
2 anchovy fillets (optional)
2 Coles Australian Free Range
Egg yolks†
1 garlic clove, quartered
½ cup (125ml) olive oil
¼ cup (60ml) lemon juice
*Not available in all stores. If unavailable,
use red and yellow Perino tomatoes.
JUST BABY BROCCOLI
Try a tasty way to eat more
add… greens – arrange steamed
baby broccoli pieces in the
bowls before dressing.
CLS0918p039 39
Spring salads
Serves 4 Prep 15 mins (+ 5 mins resting time) Cooking 15 mins
1. Heat a barbecue grill or chargrill 4. Thinly slice the chicken. Divide the
on high. Use a sharp knife to cut slits lettuce, kale, chicken, bacon and
in the top of the chicken. Cook on grill soft-boiled egg among serving bowls.
for 6 mins each side or until cooked Drizzle with dressing. Sprinkle with
through. Transfer to a plate. Cover with the parmesan and season to serve.
foil and set aside for 5 mins to rest. PER SERVE
2. Meanwhile, cook bacon in a non-stick Energy 3642kJ/871 Cals (42%) Protein 78g (156%)
Fat 61g (87%) Sat Fat 16g (67%) Sodium 1271mg (64%)
frying pan over high heat, turning, for Carb 3g (1%) Sugar 3g (3%) Dietary Fibre 3g (10%)
4-5 mins or until crisp. Transfer to a plate
QUICK FIX
lined with paper towel. Tear into pieces.
3. To make the Caesar dressing, place
the anchovies, if using, egg yolks and Keep a bottle
garlic in a food processor and process of Coles Caesar
until smooth. With the motor running, Dressing 300ml
gradually add the oil in a thin, steady handy for speedy
stream. Add the lemon juice and salad prep.
process until combined. Season.
16/8/18 3:50 pm
 THE MAIN-MEAL SALAD
ROASTED VEGETABLE, BEEF & LENTIL SALAD
Serves 4 Prep 15 mins (+ 5 mins resting time) Cooking 30 mins
1 bunch Dutch carrots, peeled,
or 300g baby carrots, peeled,
halved lengthways
6 baby beetroot*, peeled, quartered
1 tsp cumin seeds
2 tbs olive oil
500g Coles Australian No Added
Hormones Beef Rump Steak
400g can lentils, rinsed, drained
60g pkt Coles Australian Baby Rocket
1 small red onion, cut into thin wedges
100g fresh ricotta
1 tbs lemon juice
JUST GOLD SWEET POTATO
Here’s a great flavour match
add… for the beetroot in this salad
– thinly slice sweet potato
and roast with the carrots.
40 coles.com.au
CLS0918p040 40
¼ cup (70g) Greek-style yoghurt
1 tbs finely shredded mint
1 garlic clove, crushed
2 tbs flaked almonds, toasted
1. Preheat oven to 180°C. Combine
the carrots, beetroot, cumin and
half the oil in a medium baking dish.
Roast for 30 mins or until tender.
2. Meanwhile, drizzle the remaining
oil over the steak. Season. Heat
a chargrill on medium-high. Cook
the steak for 2-3 mins each side for
medium or until cooked to your liking.
Transfer to a plate and cover with foil.
Set aside for 5 mins to rest. Thinly slice.
3. Divide the lentils, rocket and roasted
vegetable mixture among serving plates.
Top with onion, ricotta and steak.
4. Combine lemon juice, yoghurt, mint
and garlic in a bowl. Drizzle over salad.
Sprinkle with almonds. Season.
PER SERVE
Energy 2038kJ/488 Cals (23%) Protein 41g (82%)
Fat 20g (29%) Sat Fat 5g (21%) Sodium 237mg (12%)
Carb 29g (9%) Sugar 15g (17%) Dietary Fibre 11g (37%)
| Good source protein & fibre | Low sat fat | 3 veg serves |
*Selected stores only. If unavailable, add Golden Circle Pickled Baby Beetroot 440g, drained and cut into wedges, to the plate.
16/8/18 3:50 pm
 Spring salads

JUST
add…
PINEAPPLE
Boost the
sweetness of this
platter even
more – layer thin
pineapple slices
over the rice
mixture too.

THE VEGETARIAN SALAD

*Selected stores only. If unavailable, add Golden Circle Pickled Baby Beetroot 440g, drained and cut into wedges, to the plate.

BLACK RICE &

PAPAYA SALAD
Serves 6 as a side Prep 5 mins
(+ cooling time) Cooking 5 mins

2 x 250g pkts microwavable black rice

½ red papaya, peeled, seeded,
thinly sliced
½ bunch asparagus, woody ends
trimmed, thinly sliced
1 spring onion, thinly sliced
¼ cup mint leaves
2 tbs sunflower seeds, toasted
1 tbs honey
1 long red chilli, chopped (optional)
2 tbs lime juice
¼ cup (60ml) extra virgin olive oil

1. Heat the rice following packet

directions. Spread over a large
serving plate and set aside to cool.
2. Arrange the papaya, asparagus,
spring onion, mint and sunflower
seeds over the rice on the plate.
3. Combine the honey, chilli, if using,
lime juice and oil in a screw-top jar.
Shake until well combined. Season.
Drizzle over the salad to serve.
PER SERVE
Energy 1235kJ/295 Cals (14%) Protein 4g (8%)
Fat 11g (16%) Sat Fat 2g (8%) Sodium 33mg (2%)
Carb 42g (14%) Sugar 6g (7%) Dietary Fibre 2g (7%)
| Low sat fat | Low sodium |

SERVE WITH lime wedges

CLS0918p041 41 16/8/18 3:50 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.

THE BEST-EVER BBQ SALAD
CHARGRILLED CHICKEN & PINEAPPLE SALAD
Serves 4 Prep 15 mins (+ cooling, 10 mins marinating & 5 mins resting time) Cooking 15 mins
⅓ cup (80ml) pineapple juice
1 tbs brown sugar
1 tbs soy sauce
500g Coles RSPCA Approved Australian
Chicken Thigh Fillets, chopped
1 small pineapple, peeled,
thinly sliced crossways
200g pkt Coles Australian 4 Leaf Salad
250g cherry tomatoes, halved
1 carrot, peeled, cut into
long matchsticks
1 small red onion, thinly sliced
1 Lebanese cucumber, halved
lengthways, thinly sliced
CLS0918p043 43
JUST
add…
1. Combine the pineapple juice, sugar
and soy sauce in a large bowl. Add the
chicken and toss to coat. Set aside
for 10 mins to develop the flavours.
Thread the chicken pieces onto 4 metal
skewers. Reserve the marinade.
2. Heat a barbecue grill or chargrill on
medium-high. Cook the chicken skewers
for 3-4 mins each side or until golden
brown and cooked through. Transfer to
a plate and cover with foil. Set aside for
5 mins to rest.
3. Meanwhile, cook pineapple on grill for
2 mins each side or until lightly charred.
Spring salads
CORN
To amp up the smoky-sweet
flavour of salads like this one,
sprinkle chargrilled corn
kernels over the plate.
4. While the pineapple is cooking,
place the reserved marinade in a small
saucepan. Bring to the boil over high
heat. Cook for 3 mins or until mixture
thickens slightly. Set aside to cool.
5. Arrange salad leaves, tomato, carrot,
onion, cucumber, pineapple and chicken
skewers on a large serving plate. Pour
over marinade in the pan. Season.
PER SERVE
Energy 1326kJ/317 Cals (15%) Protein 26g (52%)
Fat 13g (19%) Sat Fat 3g (13%) Sodium 587mg (29%)
Carb 21g (7%) Sugar 18g (20%) Dietary Fibre 7g (23%)
| Good source fibre & protein | 2 veg serves |
SERVE WITH coriander leaves
#colesmag 43
16/8/18 3:50 pm
19937914AA 2018-07-31T13:15:39+10:00

THE VEGAN SALAD
BBQ TOFU & ZUCCHINI SALAD
250g pkt pearl couscous
2 zucchini, thinly sliced lengthways
300g firm tofu, thinly sliced
¼ cup (60ml) olive oil
¼ cup (60ml) balsamic vinegar
1 garlic clove, crushed
60g pkt Coles Australian Baby Rocket
200g Perino tomatoes, sliced
2 spring onions, thinly sliced
½ cup flat-leaf parsley leaves
1. Cook the couscous in a saucepan of
boiling water for 10 mins or until just
tender. Refresh under cold water until
cool. Drain well. Transfer to a bowl.
CLS0918p045 45
Spring salads
Serves 4 Prep 10 mins Cooking 10 mins
2. Meanwhile, preheat a chargrill on
high. Spray zucchini and tofu with
olive oil spray. Cook, in 2 batches, for
WATCH
1-2 mins each side or until charred. See how easy
3. Combine the oil, vinegar and garlic it is to whip
in a screw-top jar and shake until well up fast falafels
combined. Season. for this tasty veggie salad at
4. Divide couscous and rocket among coles.com.au/quickfalafelsalad.
serving plates. Top with tomato, zucchini
and tofu. Sprinkle with spring onion and
parsley and drizzle with the dressing.
PER SERVE JUST LEEK
Energy 2021kJ/483 Cals (23%) Protein 20g (40%) Take this dish to the next
Fat 20g (29%) Sat Fat 3g (13%) Sodium 86mg (4%)
Carb 52g (17%) Sugar 8g (9%) Dietary Fibre 9g (30%)
| Good source fibre & protein | Low sat fat | 2 veg serves |
add… level with leek, halved or
quartered lengthways and
chargrilled until tender.
#colesmag 45
16/8/18 3:51 pm
20095157AA 2018-08-09T17:40:28+10:00

A YUMMY
CHOCOLATE TREAT PERFECT FOR
SMOOTHIES*

DELICIOUS
IN COFFEE
& CEREAL

*Serving Suggestion
Not all products are available in all stores.
 Spring salads

JUST
add…
AVOCADO
Add avocado
slices to the
plate to boost
the rich, creamy
flavour of the
pasta salad.

THE MAKE-&-TAKE SALAD

ROCKMELON &
PROSCIUTTO PASTA SALAD
Serves 8 as a side Prep 10 mins Cooking 10 mins

500g spiral pasta directions or until al dente. Refresh

1 zucchini, cut into long matchsticks
350g rockmelon, seeded, peeled,
cut into thin wedges
100g prosciutto, coarsely torn
2 spring onions, thinly sliced
60g pkt Coles Australian Baby Rocket
¼ cup mint leaves
¼ cup flat-leaf parsley leaves
½ cup (125ml) buttermilk
1 tbs lemon juice
1 tbs Dijon mustard
1. Cook the pasta in a large saucepan
of boiling water following packet
under cold water. Drain well.
2. Transfer the pasta to a large bowl.
Add zucchini, rockmelon, prosciutto,
spring onion, rocket, half the mint and
half the parsley. Toss to combine.
3. Whisk the buttermilk, lemon juice
QUICK FIX
and mustard in a small bowl. Season.
4. Divide salad among serving plates.
Drizzle with the dressing. Sprinkle with Add Coles
remaining mint and parsley to serve. Australian Zucchini
PER SERVE Noodles 250g
Energy 1263kJ/302 Cals (15%) Protein 15g (30%)
Fat 6g (9%) Sat Fat 2g (8%) Sodium 378mg (19%)
to this salad for
Carb 45g (15%) Sugar 4g (4%) Dietary Fibre 4g (13%) fuss-free prep.
| Good source fibre & protein | Low sat fat |

#colesmag 47

CLS0918p047 47 16/8/18 3:51 pm

 THE WEEKEND-FEAST SALAD

PULLED LAMB TEAR UP TENDER

& WARM LENTIL SALAD SLOW-ROASTED
Serves 6 with leftovers
Prep 10 mins (+ 10 mins resting time) LAMB AND LAYER
Cooking 4 hours 40 mins IT OVER A RICH
2 red onions, cut into wedges
TOMATO AND LENTIL
1 tbs olive oil MIX TO MAKE THIS
2.5kg Coles Australian Lamb
Whole Leg Roast
HEARTY – AND
1 cup (250ml) chicken stock HEALTHY – SALAD.
400g can lentils, rinsed, drained
350g mixed medley tomatoes*, halved
60g pkt Coles Australian Baby Spinach
1 cup flat-leaf parsley leaves

TRY THESE TOO

Spice mix
1 tsp sweet paprika
1 tsp ground coriander No time to make pulled lamb? Try
1 tsp dried chilli flakes a quicker option from the range of
½ tsp ground cumin 100 per cent Aussie lamb at Coles.
½ tsp ground ginger
½ tsp ground allspice Quick to
½ tsp ground cardamom cook, Coles
½ tsp ground nutmeg Australian
Pinch of ground cloves Lamb Leg
Steak is
1. Preheat oven to 150°C. To make the ideal sliced
spice mix, combine paprika, coriander, in salads.
chilli, cumin, ginger, allspice, cardamom,
nutmeg and cloves in a bowl. Season.
2. Arrange onion in the base of a large Toss meatballs
roasting pan. Stir the oil into the spice into salads
mix. Spread evenly over lamb to coat. – make them
Place lamb over the onion in the pan. with Coles
Pour stock around the lamb and cover Australian

*Not available in all stores. If unavailable, use red and yellow Perino tomatoes.
the pan tightly with foil. Lamb Mince
3. Roast, basting the lamb occasionally 500g.
with the pan juices, for 4 hours or until
the lamb is almost falling off the bone.
Uncover the pan and increase oven to Versatile
180°C. Roast for 30 mins or until the Coles
lamb is golden brown. Australian
4. Arrange lentils, tomato and spinach Lamb Loin
around the lamb in the pan. Roast for Chops are
10 mins or until the lentil mixture is great pan-fried or served
heated through. Loosely cover pan with with your favourite salad.
foil and set aside for 10 mins to rest.
5. Coarsely shred the lamb, discarding
the bone. Arrange the lentil salad in Make a special
a serving dish. Top with lamb and salad platter
sprinkle with parsley. with boneless
PER SERVE INCLUDING 100G LAMB Coles Lamb
Energy 1420kJ/340 Cals (16%) Protein 35g (70%)
Fat 15g (21%) Sat Fat 6g (25%) Sodium 163mg (8%)
Butterflied
Carb 13g (4%) Sugar 3g (3%) Dietary Fibre 5g (17%) Leg Rosemary
| Good source protein & fibre | Low sodium | 1 veg serve | & Garlic.
SERVE WITH Greek-style yoghurt and flatbreads

48 coles.com.au

CLS0918p048 48 16/8/18 3:51 pm

 Spring salads
*Not available in all stores. If unavailable, use red and yellow Perino tomatoes.

JUST CUCUMBER
Balance the kick of spices
add… from the pulled lamb – add
cooling cucumber ribbons
or slices to the dish.

CLS0918p049 49 16/8/18 3:51 pm

 Spring salads

THE DESSERT SALAD

WATERMELON & BLUEBERRY SALAD Serves 6 Prep 10 mins (+ cooling time) Cooking 5 mins

⅓ cup (75g) caster sugar
1 vanilla bean, split
100g ricotta
1 tbs caster sugar, extra
2 tsp finely grated lemon rind
1 tbs lemon juice
1.2kg watermelon, peeled, quartered
125g blueberries
¼ cup mint leaves
2 tbs hazelnuts, toasted, chopped
Lemon zest, to serve
1. Combine the sugar, vanilla and ⅓ cup
(80ml) water in a small saucepan. Cook
over medium heat, stirring, until sugar
dissolves. Bring to the boil. Cook for
2 mins or until syrup thickens slightly.
Remove from heat. Set aside to cool.
2. Combine the ricotta, extra sugar,
lemon rind and lemon juice in a bowl.
3. Cut the watermelon into small
wedges about 2cm thick. Arrange
watermelon on a large serving platter
with blueberries and mint. Drizzle with
vanilla syrup. Spoon over ricotta mixture.
Sprinkle with hazelnut and lemon zest.
PER SERVE
Energy 689kJ/165 Cals (8%) Protein 3g (6%)
Fat 4g (6%) Sat Fat 1g (4%) Sodium 34mg (2%)
Carb 28g (9%) Sugar 28g (31%) Dietary Fibre 2g (7%)
WATCH
Watermelon
is also the star
of this easy
chicken salad.
See how it’s made at coles.com.au/
watermelonchickensalad.

JUST
add…
STRAWBERRIES
Here’s the rule
for fruit salads:
the more berries,
the better, so
add strawberry
wedges to
this platter.

50 coles.com.au

CLS0918p050 50 16/8/18 3:52 pm

20061932AA 2018-08-08T15:54:44+10:00

Choose from over

100 Australian Certified
Organic products
Some products claim to be ‘Organic’ but haven’t been Certified,
you can be assured that all Coles Brand Organic products
are ACO Certified Organic.
Look out for the
Our products are rigorously tested and audited to ensure every product is cruelty
Australian Certified
free, socially responsible, non-GMO, pasture fed, biodiversity friendly and grown Organic logo on our
without the use of synthetic pesticides, herbicides, hormones and antibiotics. products in store.

Did you know it is Australian Organic Month

For more information visit www.austorganic.com
20095304AA 2018-08-08T12:26:19+10:00

5 T H G E N E R AT I O N
AU S S I E OAT S
Since my Great Great Grandparents
started the family farm in Victoria, we have
been growing the finest Aussie oats. From
steam engine to red tractor, our oats are
100% natural and deliciously creamy, just
like they were 142 years ago. Perfect for
breakfast then, and now.

Michael Nagorcka
 PROMOTION

Fast flavour
Asian-inspired meals are easier than ever thanks
to ready-to-cook marinated pork from Coles.

PLUM & GINGER PORK

WITH NOODLE SALAD
Serves 4 Prep 15 mins (+ 5 mins resting time)
Cooking 35 mins

750g Coles Grill Australian Butterflied

Pork In Plum And Ginger Marinade
270g pkt organic soba noodles
200g snow peas, trimmed,
thinly sliced lengthways
2 bunches asparagus, woody ends
trimmed, thinly sliced diagonally
1 carrot, cut into long matchsticks
1 red capsicum, seeded, thinly sliced
¼ cup (60ml) salt-reduced soy sauce
2 tbs peanut oil
1 tbs lime juice
1 tsp sesame oil
1 tsp honey
2 tsp finely grated ginger
1 spring onion, thinly sliced
⅓ cup coriander leaves
Toasted sesame seeds, to serve

1. Cook the pork following packet

directions. Transfer to a plate and cover.
Set aside for 5 mins to rest.
2. Meanwhile, cook the noodles in
a saucepan of boiling water for 4 mins
or until tender, adding snow peas and
asparagus in the last 1 min of cooking.
Refresh the noodle mixture under
cold water. Drain well.
3. Transfer the noodle mixture to a bowl.
Add carrot and capsicum. Toss to combine.
4. Place the soy sauce, peanut oil, lime juice,
sesame oil, honey and ginger in a screw-top
jar and shake until well combined. Drizzle
over the noodle mixture.
5. Slice the pork. Arrange on a serving platter
with noodle salad. Sprinkle with spring onion,
coriander leaves and sesame seeds to serve.

Fuss-free Coles Grill

Australian Butterflied
Pork In Plum And
Ginger Marinade makes
entertaining easy. Pair
it with an Asian-style
salad for a tasty meal.

#colesmag 53

CLS0918p053 53 16/8/18 10:45 am

20003046AA 2018-08-06T10:21:01+10:00

Naturally A1 Protein Free dairy milk,

from our farms to your home

Find our other 1L & 2L ranges in the long life milk aisle with our 200mL Cream.
W
australiasownfoods.com.au

Not all products are available at all stores.

 Weeknight meals

Fast & fresh

PUT THE WOW FACTOR INTO MIDWEEK
DINNERS WITH THESE EASY RECIPES, THEN
TAKE IT UP A NOTCH WITH OUR TIPS FOR
ADDING EVEN MORE FRESH INGREDIENTS.

ROASTED PUMPKIN
& TOMATO PASTA
Serves 4 Prep & cooking 30 mins

500g pkt Coles Australian

Diced Butternut Pumpkin
¼ cup (60ml) extra virgin
olive oil
500g cherry tomatoes
375g spaghetti
1 garlic clove, quartered
½ cup basil leaves
½ cup flat-leaf parsley leaves
100g fetta, crumbled
Recipes Emma Braz Photography Ben Dearnley Styling Vivien Walsh Food preparation Kerrie Ray & Sarah Hobbs

1. Preheat oven to 200°C.

Combine the pumpkin and
1 tbs of oil in a baking dish.
Bake for 10 mins or until
pumpkin is almost tender.
Add the tomatoes. Bake for
15 mins or until pumpkin is
golden and tomatoes soften.
2. Meanwhile, cook the
spaghetti in a large saucepan of
boiling water following packet
directions or until al dente. Drain,
reserving ¼ cup (60ml) of cooking
liquid. Return spaghetti to the pan.
3. Blend garlic, basil, parsley, remaining
oil and reserved cooking liquid in a
blender until almost smooth. Season.
4. Add the pumpkin mixture to the
spaghetti in the pan. Toss to combine.
Drizzle with half the basil mixture and
toss to combine. Divide among serving
bowls. Top with fetta and drizzle with
remaining basil mixture to serve.
PER SERVE
Energy 2426kJ/580 Cals (28%) Protein 18g (36%) JUST BABY SPINACH
With their mild flavour,
Fat 21g (30%) Sat Fat 6g (25%) Sodium 337mg (17%)
Carb 73g (24%) Sugar 8g (9%) Dietary Fibre 8g (27%)
| Good source protein & fibre | Low sodium | 2 veg serves |
add… baby spinach leaves are
great stirred into pasta
SERVE WITH basil leaves and dishes like this one.
flat-leaf parsley leaves

#colesmag 55

CLS0918p055 55 16/8/18 3:03 pm

 PRAWN & TOMATO TARTS
4 sheets filo pastry
150g light chive and onion
cream cheese
20 raw prawns, peeled, deveined
1 bunch asparagus, woody ends
trimmed, cut into 3cm lengths
300g mixed medley tomatoes*, halved
120g pkt Coles Australian 4 Leaf Salad
¼ cup (60ml) French dressing
1. Preheat oven to 180°C. Place four
10cm (base measurement) fluted tart
JUST SPRING ONIONS
For extra freshness,
add… add some spring onions,
cut into 3cm lengths,
with the asparagus.
CLS0918p056 56
Serves 4 Prep & cooking 30 mins
tins, with removable bases, on
a baking tray. Arrange the filo sheets
in a stack on a clean work surface.
Cut the filo stack in half crossways,
then cut each half into quarters to
make 8 small stacks. Spray stacks
with olive oil spray.
2. Divide half the filo stacks among
the tart tins, allowing the corners to
extend over the edge. Top with the
remaining filo stacks, rotating slightly
to cover the sides of the tins.
3. Spoon the cream cheese over
the tart bases. Arrange the prawns,
asparagus and tomato over the cream
*Selected stores only. If unavailable,
use red or gold Perino tomatoes.
cheese and season. Bake for 20-25 mins
or until the filo is golden brown and
the prawns are cooked through.
4. Combine salad leaves and French
dressing in a bowl. Serve with tarts.
PER SERVE
Energy 1076kJ/257 Cals (12%) Protein 21g (42%)
Fat 11g (16%) Sat Fat 6g (25%) Sodium 950mg (48%)
Carb 15g (5%) Sugar 5g (6%) Dietary Fibre 3g (10%)
SERVE WITH basil leaves and lemon zest
16/8/18 3:03 pm
 Weeknight meals
*Selected stores only. If unavailable,
use red or gold Perino tomatoes.

JUST FENNEL
Add crunch to the salad with
add… shaved fennel. Try stirring
the finely chopped fronds
into the fritter batter too.

VEGETABLE & HALOUMI FRITTER SALAD Serves 4 Prep & cooking 25 mins

2 zucchini, coarsely grated
300g gold sweet potato, peeled,
coarsely grated
180g haloumi, coarsely grated
2 Coles Australian Free Range Eggs,
lightly whisked
¼ cup (35g) plain flour
2 tbs olive oil
60g baby rocket leaves
1 carrot, peeled, cut into
long matchsticks
1 bunch asparagus,
peeled into ribbons
1 Lebanese cucumber,
peeled into ribbons
1 spring onion, thinly sliced
¼ cup (70g) Greek-style yoghurt
1 tbs mango chutney
1 tbs lime juice
1. Place the zucchini, sweet potato,
haloumi, egg and flour in a large bowl.
Stir to combine. Season.
2. Heat the oil in a large frying pan over
medium heat. Spoon six 1-tbs portions
of batter around the pan, allowing room
for spreading. Cook for 2 mins each side
or until golden brown and cooked
through. Repeat with remaining batter.
3. Arrange fritters on a large serving
plate with the rocket, carrot, asparagus,
cucumber and spring onion. Combine
the yoghurt, mango chutney and lime
juice in a small bowl. Drizzle yoghurt
mixture evenly over the salad to serve.
PER SERVE
Energy 1513kJ/362 Cals (17%) Protein 18g (36%)
Fat 20g (29%) Sat Fat 7g (29%) Sodium 1456mg (73%)
Carb 25g (8%) Sugar 12g (13%) Dietary Fibre 5g (17%)
SERVE WITH mint sprigs and coriander leaves

#colesmag 57

CLS0918p057 57 16/8/18 3:03 pm

19983340AA 2018-08-09T17:00:01+10:00
 Weeknight meals

CHILLI TOFU STIR-FRY WITH SOBA NOODLES Serves 4 Prep & cooking 25 mins

300g firm tofu, cut into 2cm pieces
1 tbs sriracha or chilli sauce
⅓ cup (80ml) salt-reduced soy sauce
1 tsp sesame oil
270g soba noodles
1 tbs vegetable oil
1 brown onion, thinly sliced
1 bunch baby broccoli,
halved lengthways
200g green beans, halved
1 long red chilli, thinly sliced (optional)
1. Combine tofu, sriracha or chilli sauce,
soy sauce and sesame oil in a bowl.
2. Cook the soba noodles in a large
saucepan of boiling water for 4 mins
or until tender. Drain well.
3. Heat vegetable oil in a wok or large
frying pan over high heat. Drain tofu,
reserving the marinade. Cook the tofu,
in 2 batches, for 2 mins or until golden.
Transfer to a bowl. Add onion to the
wok or pan. Stir-fry for 3 mins or until
tender. Add baby broccoli and beans.
Stir-fry for 2 mins or until tender.
4. Return the tofu to the wok or pan
with noodles and reserved marinade.
Stir-fry until the mixture is heated
through. Divide among serving bowls
and sprinkle with chilli, if using.
PER SERVE
Energy 1768kJ/423 Cals (20%) Protein 21g (42%)
Fat 13g (19%) Sat Fat 2g (8%) Sodium 1360mg (68%)
Carb 51g (16%) Sugar 3g (3%) Dietary Fibre 10g (33%)
SERVE WITH toasted sesame seeds

JUST SNOW PEAS

Enjoy more crisp
add… veggies in this stir-fry
– halve snow peas and
cook with the beans.

#colesmag 59

CLS0918p059 59 16/8/18 3:03 pm

 Weeknight meals

JUST ICEBERG LETTUCE

Top these naans
add… with shredded lettuce
to give them even
more fresh flavour.

NAANS WITH INDIAN-STYLE LAMB Serves 4 Prep & cooking 20 mins

2 tbs Greek-style yoghurt
1 tbs tandoori paste
2 Coles Australian Lamb Backstraps
or Leg Steaks
4 pieces naan bread or pita bread
½ cup (140g) Greek-style yoghurt, extra
¼ cup finely chopped coriander
2 tbs chopped mint
1 medium carrot, peeled into ribbons
2 Lebanese cucumbers,
peeled into ribbons
1 tbs lemon juice
2 tsp olive oil
1. Combine yoghurt and tandoori paste
in a shallow glass or ceramic dish. Add
lamb to the dish. Turn to coat the lamb.
2. Preheat a barbecue grill or chargrill
on medium-high. Cook the lamb for
3 mins each side for medium or until
cooked to your liking. Transfer to
a plate and cover with foil. Set aside
for 5 mins to rest.
3. Meanwhile, cook the bread on the
grill for 2 mins each side or until lightly
charred and heated through.
4. Place the extra yoghurt in a small
bowl. Add the coriander and mint and
stir to combine. Season.
5. Place the carrot, cucumber, lemon
juice and oil in a large bowl and toss
to combine. Season.
6. Thinly slice the lamb. Spread the
bread with a little of the yoghurt
mixture. Arrange the carrot mixture
and lamb over the top. Serve with
the remaining yoghurt mixture.
PER SERVE
Energy 2042kJ/489 Cals (23%) Protein 30g (60%)
Fat 17g (24%) Sat Fat 4g (17%) Sodium 977mg (49%)
Carb 49g (16%) Sugar 11g (12%) Dietary Fibre 6g (20%)
SERVE WITH mint leaves and lemon wedges
QUICK FIX
Skip a step and
spread the naan
breads with Coles
Tzatziki Dip 200g,
then add toppings.

60 coles.com.au

CLS0918p060 60 16/8/18 3:04 pm

19983319AA 2018-08-07T10:32:39+10:00

Healthy Meals
Begin Here

Introducing Uncle Ben’s® Rice Cups

© 2018 Mars of Affiliates

19971993AA 2018-08-08T17:37:31+10:00

Your Best Summer

STARTS THIS SPRING
Approved by Nutritionists.

FIND US IN THE FREEZER AISLE

 PROMOTION
Page tag

Food to share
Whip up golden, melt-in-your-mouth arancini using pantry
staples from SunRice, Edgell, Dolmio™ and Obento.

PUMPKIN & CORN ARANCINI

Makes 20 Prep 35 mins (+ cooling, 5 mins standing
& 15 mins setting time) Cooking 25 mins

1 cup (200g) SunRice Medium Grain

White Rice
1½ cups (375ml) chicken stock
800g butternut pumpkin, peeled,
seeded, cut into 2cm pieces, steamed
420g can Edgell Corn Kernels, drained
¼ cup chopped basil
½ cup (40g) finely grated parmesan
200g pkt Obento Panko
Bread Crumbs
⅓ cup (50g) plain flour
2 Coles Australian Free Range
Eggs, lightly whisked
Vegetable oil, to deep-fry
500g jar Dolmio™ Extra
Bolognese Pasta Sauce
Basil leaves, to serve

1. Place rice and stock in

a saucepan over medium
heat. Cover. Bring to the boil.
Reduce heat to low. Cook for
15 mins. Set aside, covered,
for 5 mins. Use a fork to separate
the grains. Set aside to cool.
2. Mash the pumpkin in a heatproof
bowl. Stir in rice, corn, chopped basil,
parmesan and ¾ cup (55g) of the
breadcrumbs. Place flour, egg and
remaining breadcrumbs in separate
shallow bowls. Roll ¼-cup portions of
pumpkin mixture into balls. Roll in flour
and shake off excess. Roll in egg, then
in breadcrumbs to coat. Place on a lined
tray in the fridge for 15 mins to set.
3. Add enough oil to a large, deep
saucepan to come halfway up side of
pan. Heat over medium-high heat. Cook
arancini, in batches, for 2 mins or until From irresistible finger
golden brown. Use a slotted spoon to food to classic family meals,
transfer to a tray lined with paper towel. cooking up a storm is so
4. Meanwhile, heat the pasta sauce in easy when you have these
a saucepan until heated through. Serve great buys from SunRice,
with the arancini and basil leaves. Edgell, Dolmio™ and Obento
handy in your pantry.

#colesmag 63

CLS0918p063 63 15/8/18 4:48 pm

PAP011_19983476AA 2018-07-13T15:15:43+10:00

NEW
NEW
W
 Trolley dash

5-ingredient

DINNERS
SHORT ON TIME OR INSPIRATION?
WITH THESE RECIPES IT ONLY
TAKES A HANDFUL OF INGREDIENTS
TO CREATE MEALTIME MAGIC.

SPEEDY SALMON
NOODLE STIR-FRY
Serves 4 Prep 10 mins
Cooking 10 mins

270g pkt organic soba noodles

400g skinless salmon fillets,
cut into 2cm pieces
2 carrots, peeled, cut into
Recipes Sarah Hobbs Photography Steve Brown Styling Berni Smithies Food preparation Peta Dent

long matchsticks
200g snow peas, halved lengthways
175g pkt chicken and cashew nut
stir-fry sauce

1. Cook the noodles in

a large saucepan of boiling
water for 5 mins or until
tender. Drain well.
2. Meanwhile, heat a greased
wok or large frying pan over
high heat. Stir-fry half the
salmon for 2-3 mins or until
golden. Transfer to a bowl.
Repeat with remaining salmon.
3. Add the carrot and snow
peas to the wok or pan. Stir-fry
for 1-2 mins or until just tender.
Return the salmon to the wok or
pan with the noodles and stir-fry
sauce. Stir-fry for 1-2 mins or until
heated through.
4. Divide noodle mixture among JUST CAPSICUM
For a boost of sweet veg,
serving bowls. Serve immediately.
PER SERVE
Energy 2252kJ/539 Cals (26%) Protein 32g (64%)
add… add capsicum to your
stir-fry. Seed, chop and
Fat 15g (21%) Sat Fat 3g (13%) Sodium 1163mg (58%)
Carb 64g (21%) Sugar 15g (17%) Dietary Fibre 8g (27%) cook with the carrot.
WHAT YOU NEED…

SOBA NOODLES SALMON FILLETS CARROTS SNOW PEAS STIR-FRY SAUCE

#colesmag 65

CLS0918p065 65 15/8/18 4:19 pm

20065586AA 2018-07-26T17:23:15+10:00

6AM YOGA?
NAMASTE
IN BED

Crunchy granola
Look out for us in the cereal aisle!
 Trolley dash

BALSAMIC-GLAZED
STEAK WITH
CHARGRILLED VEGGIES
Serves 4 Prep 5 mins (+ 5 mins
resting time) Cooking 10 mins

4 Coles Australian No Added

Hormones Beef Porterhouse Steaks
1½ tbs balsamic glaze
2 bunches asparagus,
woody ends trimmed
2 baby fennel or 1 large fennel,
cut into wedges
120g pkt Coles Australian Baby Rocket

1. Heat a barbecue grill or chargrill

on medium-high. Spray the steaks
with a little olive oil spray. Season well.
2. Reserve 1 tbs balsamic glaze in
a bowl. Cook steaks on the grill for
1 min. Turn and brush cooked side with
half the remaining balsamic glaze. Cook
for 1 min. Turn and brush the other side
with the remaining balsamic glaze. Cook
for a further 1 min each side for medium
or until steaks are caramelised and
cooked to your liking. Transfer to a plate.
Cover with foil. Set aside for 5 mins to
rest. Slice the steaks across the grain.
3. Meanwhile, cook the asparagus and
fennel on the grill for 1-2 mins each
side or until lightly charred and tender.
Transfer to a large serving plate with
the rocket. Top with the steak. Drizzle
with reserved balsamic glaze to serve.
PER SERVE
Energy 922kJ/221 Cals (11%) Protein 28g (56%)
Fat 8g (11%) Sat Fat 3g (13%) Sodium 94mg (5%)
Carb 6g (2%) Sugar 5g (6%) Dietary Fibre 4g (13%)
| Good source protein & fibre | Low sodium | 1 veg serve |

JUST TOMATO
Give this dish extra
add… sweetness with tomato
wedges – add them to the
plate just before serving.
WHAT YOU NEED…

BEEF STEAKS BALSAMIC GLAZE ASPARAGUS FENNEL BABY ROCKET

#colesmag 67

CLS0918p067 67 16/8/18 12:56 pm

 Trolley dash

POTATO & PEA FRITTATA

Serves 4 Prep 5 mins
Cooking 20 mins

6 baby Red Royale or baby

white potatoes, thinly sliced
1 cup (120g) frozen peas
8 Coles Australian Free
Range Eggs
80g goat’s cheese,
crumbled
120g pkt Coles Australian
4 Leaf Salad

1. Heat a greased 20cm

(base measurement)
ovenproof non-stick frying
pan over medium heat. Add
one-quarter of the potato. Cook
for 1 min each side or until light
golden and tender. Transfer to
a plate. Repeat in 3 more batches
with remaining potato.
2. Meanwhile, cook the peas in
a medium saucepan of boiling water
until tender. Drain well.
3. Lightly whisk the eggs in a medium
bowl. Season.
4. Preheat grill on medium. Arrange
half the potato over the base of the
frying pan. Top with half the peas and 5. Cook under grill for
half the goat’s cheese. Continue 5 mins or until just set. Cut
layering with the remaining potato, into wedges. Serve with salad leaves. JUST ZUCCHINI
To dial up the greens in
peas and goat’s cheese. Pour over the
egg and gently swirl the pan to cover
PER SERVE
Energy 1369kJ/328 Cals (16%) Protein 24g (48%)
Fat 13g (19%) Sat Fat 5g (21%) Sodium 293mg (15%)
add… this frittata, layer charred
zucchini slices with the
the potato mixture. Cook over medium Carb 25g (8%) Sugar 5g (6%) Dietary Fibre 6g (20%)
potato and peas.
heat for 6 mins or until almost set. | Good source protein & fibre | Low sodium | 1 veg serve |
WHAT YOU NEED…

BABY POTATOES FROZEN PEAS EGGS GOAT’S CHEESE SALAD LEAVES

68 coles.com.au

CLS0918p068 68 16/8/18 12:57 pm

19954699AA_Coles 2018-08-01T16:49:46+10:00
19939913AA 2018-08-13T16:39:50+10:00

NEW
NE
EW
W

• 1 cup The Culture Co
Natural Probiotic Kefir
• 1 cup frozen berries
• 1 small frozen banana
• Blueberries • Pomegranate 1. Add frozen berries and on low again, scraping sides
• Chia seeds seeds banana into a blender and as needed, until the mixture
• Shredded • Almonds, blend on low until it crumbles. reaches a soft serve consistency.
Coconut whole and 2. Add The Culture Co Natural 3. Pour/scoop into a bowl
slithered Probiotic Kefir and blend and add your toppings.

^B. Lactis supports tummy health by improving regularity in adults, as part of a healthy balanced diet.

DATE. 13.08.2018 JOB SIZE. 275mm(h) x 210mm(w)

JOB NO. REV. CLIENT. JOB NAME.
045114r05_TCC_Coles Full Page Ad FA
 Try this!

/ Superfood
Smoothie
Serves 1
Ingredients
1 cup chilled Vitasoy
Unsweetened Almond Milk
½ cup frozen blueberries
½ cup seedless
purple grapes
1 tbsp flaxseeds
handful of ice cubes
Method
Place all ingredients into
a blender.
Blend until smooth and serve.

Australian grown whole almonds.

Suitable for vegans and vegetarians.
 Promotion

Light & zesty

Made using La Española Mild
& Light Olive Oil, these rich
little Spanish-style cakes will
add some sunshine to your day.

MINI ORANGE &

OLIVE OIL CAKES
Makes 12 Prep 10 mins (+ 2 hours
chilling & 5 mins cooling time)
Cooking 20 mins

3 Coles Australian Free

Range Eggs
¾ cup (165g) caster sugar
1 tbs finely grated orange rind
1¼ cups (185g) self-raising flour
¼ cup (30g) almond meal
½ cup (125ml) La Española
Mild & Light Olive Oil
¼ cup (60ml) milk
1½ tbs caster sugar, extra
1 tsp finely grated orange rind, extra
Orange zest, to serve

1. Use an electric mixer to beat the

eggs, sugar and orange rind in a bowl
until light and fluffy. Fold in flour, almond
meal, oil and milk, in 2 batches, until
combined. Cover with plastic wrap.
Place in the fridge for 2 hours to chill.
2. Preheat oven to 200°C. Grease
a 12-hole, ⅓-cup (80ml) muffin pan.
Spoon batter evenly into pan. Combine
extra sugar and extra orange rind in
a bowl. Sprinkle over batter in the pan.
3. Bake for 15-20 mins or until a skewer
inserted in the centres comes out clean.
Set aside in the pan for 5 mins to cool
before turning onto a wire rack.
Sprinkle with orange zest and serve
warm or at room temperature.

Everyone needs a great

olive oil in their pantry,
and La Española Mild
& Light Olive Oil is
versatile and easy to use.
Its delicate flavour is
ideal in everything from
stir-fries and roasts to
sweet cakes and biscuits.

#colesmag 71

CLS0918p071 71 15/8/18 4:54 pm

SQ1650 2018-07-30T16:11:32+10:00

ZEN HENS
With six times more space outdoors than most free range hens, our
girls are very zen. For eggs with a smile, choose Sunny Queen Farms
free range. To see our zen hens in real time, go to chooktracker.com.au
 Fresh ideas

Overnight
OATS MAKE MORNINGS GREAT
WITH CREAMY OATS.
GET STARTED THE NIGHT
BEFORE SO YOU CAN WAKE
UP TO BREAKFAST BLISS.

Blueberry & Poppy

Seed Overnight
Oats (recipe
over page)
Recipes Emma Braz Photography Ben Dearnley Styling Vivien Walsh Food preparation Kerrie Ray

#colesmag 73

CLS0918p073 73 16/8/18 10:44 am

 PEANUT BUTTER
& RASPBERRY
OVERNIGHT OATS
Serves 2 Prep 10 mins (+ soaking time)
Cooking 5 mins

1 cup (90g) rolled oats

1 tbs chia seeds
1 medium ripe banana, mashed
1½ cups (375ml) oat milk
2 tbs peanut butter
125g raspberries
1 tbs coconut sugar
Raspberries, extra, to serve
Peanut butter, extra, to serve
Flaked almonds, to serve
Chopped pistachios, to serve
Pepitas (pumpkin seeds), toasted,
JUST CARROT to serve
For a tasty veggie twist,
add… stir finely grated carrot
into the oat mixture
Chia seeds, extra, to serve
Sesame seeds, to serve

before soaking overnight. 1. Combine the oats, chia seeds,

banana, oat milk and peanut butter in
a medium bowl. Cover with plastic wrap.
BLUEBERRY & POPPY Place in the fridge overnight to soak.
SEED OVERNIGHT OATS 2. Meanwhile, place raspberries and
Serves 2 Prep 10 mins (+ soaking time) sugar in a saucepan over low heat.
Cook, stirring, for 5 mins or until sugar
1¼ cups (110g) rolled oats dissolves and raspberries soften.
1½ cups (375ml) almond milk Transfer to a blender. Blend until
2 tbs maple syrup smooth. Set aside to cool completely.
1 small ripe pear, cored, coarsely grated 3. Layer the raspberry puree and oat
125g blueberries mixture in serving jars or bowls. Decorate
1 tbs poppy seeds with the extra raspberries, extra peanut
Chopped pecans, to serve butter, almond, pistachio, pepitas,
Blueberries, extra, to serve extra chia seeds and sesame seeds.
Thinly sliced pear, to serve PER SERVE WITHOUT TOPPINGS
Energy 2338kJ/559 Cals (27%) Protein 17g (34%)
Maple syrup, extra, to serve Fat 23g (33%) Sat Fat 4g (17%) Sodium 243mg (12%)
Carb 63g (20%) Sugar 21g (23%) Dietary Fibre 16g (53%)
1. Combine the oats, almond milk, maple
syrup, grated pear, blueberries and poppy
seeds in a medium bowl. Cover with plastic

QUICK FIX
wrap. Place in the fridge overnight to soak.
2. Divide the oat mixture evenly among
serving bowls. Decorate with the pecan, Creamy Chobani
extra blueberries, sliced pear and extra Banana Maple
maple syrup. Oats 140g is great
PER SERVE WITHOUT TOPPINGS for when you need
Energy 1850kJ/443 Cals (21%) Protein 10g (20%) oats on the go.
Fat 13g (19%) Sat Fat 2g (8%) Sodium 119mg (6%)
Carb 65g (21%) Sugar 35g (39%) Dietary Fibre 10g (33%)

74 coles.com.au

CLS0918p074 74 16/8/18 10:44 am

 Fresh ideas

JUST BLUEBERRIES
Stir a handful of blueberries
add… into the oat mixture before
soaking overnight – they’ll
create pops of juicy flavour.

CLS0918p075 75 16/8/18 10:44 am

 Fresh ideas

JUST NAVEL ORANGE

Decorate these oat
add… bowls with orange
segments and sprinkle
with orange zest.

76 coles.com.au

CLS0918p076 76 16/8/18 10:44 am

 BANANA BREAD
OVERNIGHT OATS
Serves 2 Prep 15 mins Bass Strait is famous for
(+ soaking time) Cooking 5 mins
roaring winds and ocean swells.
1 cup (90g) rolled oats
1 medium ripe banana, mashed Both constantly salt the grass
⅔ cup (190g) Greek-style yoghurt
1⅓ cups (330ml) milk
our cows eat which helps create
1 tbs flaxseeds (optional)
1 tsp vanilla bean paste
our unusually rich milk.
2 tbs honey
1 small banana, extra, thickly sliced
No wonder our cheese is like no other.
lengthways
Ruby Red grapefruit segments, to serve
Sliced strawberries, to serve
Chopped walnuts, to serve
Honey, extra, to serve

1. Combine the oats, mashed banana,

yoghurt, milk, flaxseeds, if using, vanilla
and 1 tbs of the honey in a medium
bowl. Cover with plastic wrap. Place
in the fridge overnight to soak.
2. Preheat grill on high. Place sliced
banana, cut-side up, on a greased
baking tray. Drizzle with the remaining
honey. Cook under the grill for 5 mins
or until caramelised.
3. Divide the oat mixture among
serving bowls. Decorate with the
grapefruit, grilled banana, strawberry,
walnut and extra honey.
PER SERVE WITHOUT TOPPINGS
Energy 2487kJ/595 Cals (29%) Protein 19g (38%)
Fat 16g (23%) Sat Fat 7g (29%) Sodium 123mg (6%)
Carb 30g (10%) Sugar 58g (64%) Dietary Fibre 8g (27%)

WATCH
Strawberries
star in this
smoothie NO ORDINARY ISLAND.
NO ORDINARY CHEESE.
bowl too
– find it and more smoothie ideas
at coles.com.au/smoothiebowls.

#colesmag 77

CLS0918p077 77 16/8/18 10:44 am

 o
Step-by-step guide to pest
Here’s how to make easy pesto you can

t o m a k e serve as a dip or use in your cooking.

How

PESTO
HERE’S THE EASIEST WAY TO MAKE YOUR
COOKING SHINE: BLITZ UP SOME HERBS, NUTS
AND PARMESAN, ADD A SPLASH OF OIL AND
HEY PRESTO, YOU’VE MADE PESTO. GET IT
CHOOSE THE RIGHT MACHINE
To finely chop the mixture and help it
combine evenly with the oil, use a small
food processor – a blender will puree
the mixture and stop the oil combining.

RIGHT EVERY TIME WITH OUR TIPS, THEN TURN

THE PAGE FOR GREAT WAYS TO ENJOY IT.

Recipes Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto Food preparation Cynthia Black
NO BIG CHUNKY BITS
BASIL PESTO JUST The mixture won’t chop evenly if it
Makes about ¾ cup (195g) Prep 10 mins

2 cups loosely packed basil leaves

add… spreads up the side of the processor,
so you’ll need to stop it at times and
scrape down the side with a spoon.
2 small garlic cloves, chopped
¼ cup (40g) pine nuts, toasted RED CHILLI
¼ cup (20g) finely grated parmesan Want to spice
⅓ cup (80ml) olive oil up the flavour
Olive oil, extra, to drizzle of your pesto?
Easy – just add a
1. Place the basil, garlic, pine nuts and seeded, chopped
parmesan in a food processor. Process long red chilli
until mixture is finely chopped. with the basil.
2. With the motor running, gradually add
the oil in a thin, steady stream until well
combined. Season.
3. Place in an airtight container. Cover
with a little oil (this stops the pesto turning FINISH WITH OIL
black). Store in the fridge for up to 1 week. For a smooth finish, add oil gradually
PER TBS – don’t add it all at once or the pesto
Energy 333kJ/80 Cals (4%) Protein 1g (2%)
Fat 8g (11%) Sat Fat 1g (4%) Sodium 32mg (2%)
may split. If it splits, you can try adding
Carb 0.5g (0%) Sugar 0.1g (0%) Dietary Fibre 1g (3%) a dash of hot water and process again.

78 coles.com.au

CLS0918p078 78 15/8/18 4:47 pm

 Pesto masterclass

Now try these Variations

Once you’ve nailed the traditional Italian-style
basil pesto, twist it up by experimenting with
different flavours. Go for Asian-style by adding
mint or coriander, or pump up the veg with
beetroot or sun-dried tomatoes.

THAI-STYLE PESTO
Process 1 cup coriander leaves, ½ cup mint
leaves, ⅓ cup basil leaves, ¼ cup (40g)
cashews, toasted, 2 tsp fish sauce, 2 tsp
brown sugar, 1 tbs lime juice, 1 tsp finely
grated lime rind, 1 chopped seeded long
red chilli and 2 tsp finely grated ginger
in a food processor until finely chopped.
With the motor running, gradually add
⅓ cup (80ml) peanut oil in a thin, steady
stream until well combined. Season.
TRY IT WITH Asian-style soup or noodles

SUN-DRIED TOMATO,
OLIVE & ALMOND PESTO
Process ½ cup (75g) drained sun-dried
Recipes Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto Food preparation Cynthia Black

tomatoes, ¼ cup (35g) pimento-stuffed

green olives, ¼ cup (35g) slivered
almonds, toasted, 1 chopped garlic
clove, ¼ cup (20g) finely grated
parmesan and ½ cup basil leaves in
a food processor until finely chopped.
With the motor running, gradually add
⅓ cup (80ml) olive oil in a thin, steady
stream until well combined. Season.
TRY IT WITH grilled white fish

BEETROOT, DILL & HAZELNUT PESTO

Process ¼ cup (35g) hazelnuts,
toasted, in a food processor until
coarsely chopped. Add 1 peeled
large beetroot, coarsely grated,
2 tbs coarsely chopped dill, 1 crushed
garlic clove and 2 tbs finely grated
parmesan. Process until finely
chopped. With the motor running,
gradually add ¼ cup (60ml) olive oil
in a thin, steady stream until well
combined. Season.
TRY IT WITH BBQ lamb chops

CLS0918p079 79 15/8/18 4:47 pm

 Page tag

JUST ASPARAGUS
For added green
add… goodness, cook some
chopped asparagus in
the pan with the tomato.

PESTO SPAGHETTI WITH PANCETTA & TOMATO Serves 4 Prep 5 mins Cooking 10 mins

375g spaghetti
6 pancetta slices
250g cherry tomatoes, halved
½ cup (130g) Basil Pesto
(see recipe p78)
60g pkt Coles Australian Baby Rocket
Shaved parmesan, to serve
Basil pesto, extra, to serve
or until al dente. Drain well, reserving
¼ cup (60ml) of the cooking liquid.
2. Meanwhile, heat a large frying pan
over medium heat. Cook the pancetta
for 1-2 mins each side or until crisp.
Transfer to a plate. Set aside to cool
slightly. Coarsely tear into pieces.
Increase heat to high.
4. Add spaghetti, pancetta, pesto, half
the rocket and reserved cooking liquid
to the pan. Cook, tossing, for 1-2 mins
or until heated through. Divide among
serving bowls. Top with parmesan,
remaining rocket and extra pesto.
PER SERVE WITHOUT PARMESAN & EXTRA PESTO
Energy 2282kJ/546 Cals (26%) Protein 23g (46%)

3. Add the tomato to the pan and

Fat 20g (29%) Sat Fat 4g (17%) Sodium 673mg (34%)
Carb 66g (21%) Sugar 2g (2%) Dietary Fibre 5g (17%)
1. Cook spaghetti in a large saucepan of cook, tossing, for 2-3 mins or until SERVE WITH lemon cheeks and basil leaves
boiling water following packet directions the tomato begins to collapse. | Excellent source protein | Source fibre |

80 coles.com.au

CLS0918p080 80 15/8/18 4:47 pm


POLENTA CHIPS WITH PESTO DIPPING SAUCE
Serves 6 Prep 15 mins (+ 2 hours setting time) Cooking 25 mins
2 cups (500ml) salt-reduced
chicken stock
2 cups (500ml) milk
1 cup (170g) instant polenta
⅔ cup (50g) finely grated parmesan
20g butter, melted
1 lemon, zested
2 tsp sea salt flakes
¼ cup (65g) Basil Pesto
(see recipe p78)
1. Grease a 19cm x 29cm slice pan and
line base and 2 long sides with baking
paper, allowing the sides to overhang.
2. Combine the stock and milk in a
saucepan over high heat. Bring to the
boil. Gradually add the polenta in a thin,
JUST ZUCCHINI
Try this hidden veggie
add… hack: stir finely grated
zucchini into the polenta
mixture in the saucepan.
CLS0918p081 81
steady stream, whisking constantly until
combined. Reduce heat to low. Cook,
stirring constantly, for 5 mins or until
mixture boils and thickens. Remove from
heat. Stir in ½ cup (40g) of parmesan.
Pour into prepared pan and smooth the
surface. Place in fridge for 2 hours to set.
3. Preheat oven to 200°C. Line a
baking tray with baking paper. Turn
the polenta onto a clean work surface.
Use a large sharp knife to cut in half
lengthways. Cut crossways into
1.5cm-thick batons. Place on the lined
PESTO MASTERCLASS
Page tag
tray. Brush with butter and sprinkle
with the remaining parmesan.
4. Bake, turning occasionally, for
15 mins or until golden brown and
heated through.
5. Combine the lemon zest and salt in
a bowl. Place the polenta chips on a
serving plate. Sprinkle with salt mixture.
Drizzle with a little of the pesto. Serve
immediately with the remaining pesto.
PER SERVE
Energy 1100kJ/263 Cals (13%) Protein 10g (20%)
Fat 13g (19%) Sat Fat 6g (25%) Sodium 1101mg (55%)
Carb 26g (8%) Sugar 6g (7%) Dietary Fibre 1g (3%)
#colesmag 81
15/8/18 4:47 pm
 5DIPS
food for friends
Food

all-new WE TAKE THE FUSS

OUT OF SPRING
ENTERTAINING WITH
FIVE FRESH AND
FLAVOURSOME DIPS.

Recipes & food preparation Emma Braz Photography Chris Chen Styling Julz Beresford *Selected stores only.
JUST GREEN CAPSICUM
Give this dip a peppery
add… kick – process seeded,
chopped green capsicum
with the rocket mixture.

QUICK CASHEW & ROCKET DIP

Makes about 1½ cups Serves 8 Prep 10 mins

120g pkt Coles Australian
Baby Rocket
⅓ cup basil leaves
½ cup (75g) unsalted cashews, toasted
2 long red chillies, seeded,
coarsely chopped (optional)
2 garlic cloves, chopped
1 lemon, rind finely grated, juiced
¼ cup (60ml) olive oil
Finely chopped toasted unsalted
cashews, to serve
Thinly sliced red chilli, to serve
(optional)
Olive oil, extra, to serve
Toasted flatbread,
to serve
1. Place the rocket, basil, whole
cashews, coarsely chopped chilli,
if using, garlic and lemon rind in
a food processor and process until
mixture is almost smooth.
2. Add the lemon juice and oil
and process until smooth and
well combined.
3. Transfer the rocket mixture to
a serving bowl. Sprinkle with the
chopped cashews and sliced chilli,
if using. Drizzle with the extra oil.
Serve with toasted flatbread.
PER SERVE WITHOUT TOPPINGS & BREAD
Energy 532kJ/127 Cals (6%) Protein 2g (4%)
Fat 12g (17%) Sat Fat 2g (8%) Sodium 4mg (0%)
Carb 3g (1%) Sugar 1g (1%) Dietary Fibre 2g (7%)

82 coles.com.au

CLS0918p082 82 15/8/18 4:45 pm


JUST CELERY
Add extra crunch to this
add… dip with celery. Finely
chop it then stir into
the artichoke mixture.
Recipes & food preparation Emma Braz Photography Chris Chen Styling Julz Beresford *Selected stores only.
ARTICHOKE & SPINACH SOURDOUGH COBB DIP
Serves 12 Prep 10 mins (+ cooling time) Cooking 30 mins
120g pkt Coles Australian
Baby Spinach
1 garlic clove, crushed
400g can artichoke hearts,
drained
250g cream cheese, chopped
¼ cup (60ml) lemon juice
¼ cup chopped chives
1 cup (120g) grated tasty cheddar
1 Coles Finest by Laurent Multigrain
Sourdough Boule*
Chopped chives, extra, to serve
Raw carrots, to serve
1. Preheat oven to 180°C. Line a baking
tray with baking paper. Heat a frying pan
over medium-high heat. Add spinach
and garlic and cook, stirring, for 2 mins
or until spinach just wilts. Set aside to
cool. Use your hands to squeeze excess
liquid from the spinach. Coarsely chop.
CLS0918p083 83
2. Place the artichokes, cream cheese
and lemon juice in a food processor and
process until almost smooth.
3. Fold the spinach mixture through
the artichoke mixture with the chives
and ¾ cup (90g) of the cheddar.
Use a serrated knife to cut 4cm off
the top of the loaf and reserve. Scoop
bread from the centre of the loaf and
reserve, leaving a 2cm-thick shell. Place
on the lined tray. Tear the reserved
bread and loaf top into 3cm pieces.
Arrange around the loaf on the tray.
Spoon the spinach mixture into bread
shell. Sprinkle with remaining cheddar.
4. Bake for 25 mins or until golden.
Sprinkle with extra chives. Serve with
bread pieces and carrots.
PER SERVE WITHOUT CARROTS
Energy 931kJ/223 Cals (11%) Protein 9g (18%)
Fat 12g (17%) Sat Fat 7g (29%) Sodium 291mg (15%)
Carb 18g (6%) Sugar 1g (1%) Dietary Fibre 2g (7%)
food for friends
JUST BABY SPINACH
Spinach gives this dip
add… a fresh boost – thinly
shred the leaves and
stir them into the dip.
CARAMELISED ONION DIP
Makes 2 cups Serves 10
Prep 10 mins (+ cooling time)
Cooking 15 mins
1 tbs extra virgin olive oil
2 red onions, thinly sliced
2 tsp cumin seeds
1 tbs brown sugar
1 tbs Coles Italian White Wine Vinegar
250g cream cheese, softened
½ cup (120g) sour cream
Raw seasonal vegetables (such as
carrots, cucumber, radishes and
green beans), to serve
1. Heat the oil in a large frying pan
over medium heat. Cook the onion and
cumin seeds, stirring, for 10 mins or
until onion is very soft. Add the sugar
and vinegar. Cook, stirring, for 5 mins
or until the mixture is caramelised.
Set aside to cool completely.
2. Place the cream cheese in a food
processor and process until smooth.
Add the sour cream and process
until combined.
3. Add three-quarters of the onion
mixture to the cream cheese mixture
and gently fold to combine. Spoon
into a serving dish. Top with the
remaining onion mixture and serve
with vegetables.
PER SERVE WITHOUT VEGETABLES
Energy 661kJ/158 Cals (8%) Protein 3g (6%)
Fat 15g (21%) Sat Fat 9g (38%) Sodium 87mg (4%)
Carb 3g (1%) Sugar 3g (3%) Dietary Fibre 1g (3%)
#colesmag 83
15/8/18 4:46 pm
 Food for friends

JUST NAVEL ORANGE

For a sweet citrus burst,
add… blend some freshly
squeezed navel orange
juice into the dip.

JUST CORN
Chargrill corn and cut off
add… the kernels, then sprinkle
over the layers for extra
colour and sweetness.

MEXICAN-STYLE
LAYERED DIP
Serves 12 Prep 20 mins

400g can refried beans

1 tbs Mexican seasoning
375g mild tomato salsa
2 avocados, stoned, peeled, mashed
2 tbs sour cream
1 tbs lime juice
½ cup (120g) sour cream, extra
1 tomato, seeded, finely chopped
1 Lebanese cucumber, seeded,
finely chopped
½ small red onion, finely chopped
1 tbs extra virgin olive oil
Coriander leaves, to serve
Corn chips, to serve
Lime wedges, to serve
ROASTED CARROT & BEAN DIP
1. Combine the refried beans and Makes about 2 cups Serves 10 Prep 15 mins Cooking 30 mins
Mexican seasoning in a bowl. Spoon
into the base of a glass serving dish. 4 carrots, peeled, chopped 1. Preheat oven to 200°C. Combine
Top with the tomato salsa. 2 tsp ground cumin the carrot, cumin, coriander, garlic
2. Place the avocado, sour cream and 2 tsp ground coriander and oil in a roasting pan. Bake for
lime juice in a medium bowl and stir to 2 garlic cloves, unpeeled 30 mins or until the carrot is tender.
combine. Spoon the avocado mixture 2 tbs extra virgin olive oil Squeeze the garlic from the skins and
over the tomato salsa. 400g can cannellini beans, discard the skins.
3. Top avocado mixture with dollops of rinsed, drained 2. Place the carrot mixture and beans
the extra sour cream. Combine tomato, Flaked natural almonds, in food processor. Process until mixture
cucumber, onion and oil in a small toasted, to serve is almost smooth. Season.
bowl. Spoon over the dip. Sprinkle with Pepitas (pumpkin seeds), 3. Spoon into a serving dish. Sprinkle
*Selected stores only.

coriander leaves and serve with corn
chips and lime wedges.
PER SERVE WITHOUT CHIPS & LIME WEDGES
Energy 654kJ/156 Cals (8%) Protein 3g (6%)
Fat 13g (19%) Sat Fat 5g (21%) Sodium 278mg (14%)
Carb 8g (3%) Sugar 3g (3%) Dietary Fibre 3g (10%)
toasted, to serve
Extra virgin olive oil, extra, to serve
Coles Finest by Laurent White
Sourdough Vienna* slices,
chargrilled, to serve
with almond and pepitas. Drizzle with
extra oil. Serve with chargrilled bread.
PER SERVE WITHOUT TOPPINGS & BREAD
Energy 347kJ/83 Cals (4%) Protein 3g (6%)
Fat 4g (6%) Sat Fat 1g (4%) Sodium 117mg (6%)
Carb 7g (2%) Sugar 3g (3%) Dietary Fibre 4g (13%)

84 coles.com.au

CLS0918p084 84 15/8/18 4:46 pm

19937887AA 2018-08-06T10:04:27+10:00

5
mins
Preparation
Time
15
mins
Cooking
Time
2 Serves

INGREDIENTS: INSTRUCTIONS:
130g can John West Skinless & Boneless STEP 1 Cook quinoa following packet directions. Drain, rinse
Salmon - Lemon & Cracked Pepper and cool.

¼ cup red quinoa

STEP 2 Combine cooled quinoa, John West Salmon, rocket,
tomatoes and parsley in a serving bowl. Sprinkle with
½ cup baby rocket leaves pepitas and serve.

½ cup mini roma tomatoes, halved Use white quinoa or couscous, if desired.
TIP
1 tablespoon chopped fresh parsley leaves

1 tablespoon toasted pepitas

19909728AA 2018-08-06T10:17:38+10:00

NEW
NE
EW
W
WITH
AS MUCH
PROTEIN &
CALCIUM AS
FULL CREAM
DAIRY MILK

HALF THE 99%

SUGAR SUGAR
of full cream
dairy milk FREE

DAIRY FREE
MADE WITH PEA PROTEIN

8.8G PROTEIN PER SERVE

FIND US IN THE LONG LIFE MILK AISLE australiasownfoods.com.au

 Promotion

Platter up Entertaining is easy with the huge

Scoop & Weigh range at Coles.
The nibbles are perfect for cheese,
antipasto or dessert platters.

1 3
2
Add a bowl
of Veggie Chips
to the table for a
great alternative to
potato chips.

4
5

6
The sweet,
chewy dried
Pears are delicious
7 8
served alongside
crackers and
creamy brie. 9
Swap
sultanas for the 10
tangy mix of goji
berries, cranberries
and cherries in
Berry Zest.

11 12

MIX & MATCH YOUR SNACKS 1. Scoop & Weigh Apricots Turkish 2. Scoop & Weigh Supreme Nuts
Roasted Salted 3. Scoop & Weigh Veggie Chips 4. Scoop & Weigh
*Selected stores only.

With more than 80 products in the range,

Scoop & Weigh nuts, treats and dried fruit
make it easy for you to mix and match to suit
the occasion. The range contains no artificial
colours or flavours – find it in the health food
aisle or fresh produce department at Coles*.
Figs Gourmet 5. Scoop & Weigh Soy Crisps 6. Scoop & Weigh Pears
7. Scoop & Weigh Peaches 8. Scoop & Weigh Roast Salted Cashews
Skin On 9. Scoop & Weigh Vitality 10. Scoop & Weigh Berry Zest
11. Scoop & Weigh Cranberry Nut Nougat 12. Scoop & Weigh Chai
Chocolate Almonds

#colesmag 87

CLS0918p087 87 15/8/18 4:12 pm

Serving Suggestion

Find us in the health food aisle

All products shown may not be available in all stores.

 Promotion

Spring drinks
Footy finals, catch-ups with friends or sunny-day celebrations
– whatever the occasion, you’ll find the right drinks at Liquorland.

BOURBON BUY FRUITY WHITE PLAY WITH PINK CITRUS TWIST COOL & CRISP HERO BEER
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#colesmag 89

CLS0918p089 89 15/8/18 4:12 pm

 Know your varieties

Must-try bread
GET TO KNOW THE SOURDOUGH BREAD
RANGE AT COLES, THEN PICK UP A LOAF
TO SHARE WITH FAMILY AND FRIENDS.

G GOOD
ood-quality bread can really take a meal to the
next level, and you don’t have to go to an artisan with
bakery to find it. The great-value Coles Finest by soup
Laurent sourdough range is made with a natural starter culture
to an authentic 30-hour recipe from expert baker Laurent
Boillon. It’s stone baked to give the crust a golden colour and
chewy texture, while the extra rising time helps the dough Coles Finest by
develop even more of the rich, slightly sour flavour. Get to Laurent White
know the whole range here and try our easy serving ideas. Sourdough Vienna*

Photography Steve Brown Styling Emma Knowles *Selected stores only.

Perfect for toast and
sandwiches, this is
aromatic with a thick,
Coles Finest by Laurent Pane di Casa with Toasted Sesame* caramelised crust.
With a soft, dense crumb and crunchy seed topping, TRY THIS Chargrill
this Italian-style loaf makes a tasty side for any dish. and serve with spring
TRY THIS Use it to scoop up rich ragu and other pasta sauces. soups and salads.

GOOD
with
pasta

“Try the pumpkin and
soybean sourdough
with ricotta, cherry
tomatoes and chives.”
LAURENT BOILLON,
SOURDOUGH BAKER
Coles Finest
by Laurent Pumpkin GOOD
& Soybean Sourdough Vienna* with
This new, linseed-topped loaf contains
eggs
rosemary, turmeric, whole soybeans
and sweet bites of pumpkin.
TRY THIS Top with buttery scrambled
eggs or use it in a cheesy toastie.

CLS0918p090 90 16/8/18 1:31 pm

 Coles Finest by Laurent
Sourdough Baguette*
This is made from
the same dough as GOOD
the white Vienna, but with deli
its long thin shape meats
gives you even more
of the tasty crust.
TRY THIS Slice and
add to a cheese platter
with fresh or dried fruit.

Coles Finest by Laurent

Rye Sourdough Vienna*
New to the range, this
GOOD
thick-crusted, not-too-dark
with
rye loaf works well with
cheese
European-style flavours.
Photography Steve Brown Styling Emma Knowles *Selected stores only.

TRY THIS Make a sandwich Coles Finest by Laurent

with corned beef, cabbage, Multigrain Sourdough Boule*
dill pickles and mustard. This dark-crusted loaf comes in
a traditional French round shape.
A blend of seeds and grains gives it
crunch and a hint of sweetness.
GOOD TRY THIS Boost the nutty flavour
with by dipping it in extra virgin olive
dips oil and pistachio dukkah.

Coles Finest by Laurent

GOOD Soft Grain Sourdough Pave*
with BBQ This new semi-flat loaf has a mix of soft
Steak grains that gives it a sweet, nutty flavour.
TRY THIS Split it horizontally to make the
ultimate chunky steak sandwich for four.

#colesmag 91

CLS0918p091 91 16/8/18 1:31 pm

042460_LION_TH18 2018-07-06T14:55:14+10:00
 Footy finals food

team
tray
bake
Chorizo &
Mushroom
Pizza (recipe
over page)

WE’VE GOT YOUR FOOTY FINALS GAME JUST ZUCCHINI

PLAN SORTED: PUT YOUR BAKING TRAY
TO WORK ON THESE CROWD-PLEASERS,
THEN LET THE GANG DIVE RIGHT IN.
Pump up the veggies on
add… this pizza and layer zucchini
ribbons over the base before
topping with the chorizo.

#colesmag 93

CLS0918p093 93 15/8/18 4:05 pm

 Footy finals food

DON’T MISS A SECOND OF THE ACTION

CHORIZO & – GO FROM OVEN TO TABLE WITH EASY
MUSHROOM PIZZA MEALS THAT KICK FLAVOUR GOALS.
Serves 6 as a light meal Prep 20 mins
(+ 5 mins standing & 1 hour rising time)
Cooking 20 mins
SAUSAGE & POTATO
⅓ cup (80ml) tomato pizza sauce TRAY BAKE
1 chorizo sausage, thickly sliced Serves 6 Prep 15 mins
50g sliced pepperoni Cooking 1 hour 5 mins
½ cup (75g) pitted kalamata olives
200g brown cup mushrooms, 500g baby white potatoes
thickly sliced 560g Coles Australian Pork Chipolatas
135g drained Coles Chargrilled 2 red onions, cut into wedges
Peppers (roast capsicum), torn 250g vine-ripened cherry tomatoes
100g vine-ripened cherry tomatoes 60g pkt Coles Australian Baby Rocket
100g bocconcini, torn Spicy salsa verde
Pizza dough 1 tsp ground cumin
¾ cup (185ml) warm water ½ tsp ground coriander
2 tsp (7g/1 sachet) dried yeast 1 cup basil leaves
1 tsp caster sugar ½ cup flat-leaf parsley leaves
2 cups (300g) plain flour ¼ cup mint leaves
1 tsp salt ¼ cup oregano leaves JUST FENNEL
Pork and fennel make
1 tbs olive oil

1. To make the pizza dough, combine

1 long red chilli, seeded,
finely chopped
1 garlic clove, finely chopped
add… a perfect match, so add
thin fennel wedges to the
the water, yeast and sugar in a jug. Set 2 tbs malt vinegar tray before baking.
aside for 5 mins or until the mixture is ⅓ cup (80ml) olive oil
frothy. Combine the flour and salt in
a large bowl. Add the yeast mixture 1. Preheat oven to 220°C. Place the
and oil and use a round-bladed knife potatoes in a large baking tray and TRY THESE TOO
in a cutting motion to stir until just spray with olive oil spray. Season. Bake Feeding a crowd is so easy with
combined. Turn onto a lightly floured for 30 mins or until potatoes are just these great buys from Coles.
surface and knead for 5 mins or until tender. Remove from oven.
2. Use a clean tea towel to lightly crush

Recipes & food preparation Sarah Hobbs Photography Steve Brown Styling Vivien Walsh
dough is smooth and elastic. Place in an Coles Large
oiled bowl. Cover with plastic wrap. Set potatoes. Spray with olive oil spray. Pizza Bases
aside in a warm draught-free place for Arrange the sausages and onion around 750g are
1 hour or until dough doubles in size. the potatoes on the tray. Bake, turning ideal for
2. Preheat oven to 230°C. Dust a large occasionally, for 20 mins. Arrange the entertaining –
baking tray with flour. Turn the dough tomatoes over the tray. Bake for 15 mins just add your
onto a lightly floured surface and use or until the sausages are golden brown fave toppings.
a rolling pin to roll out to a 35cm x and cooked through.
45cm rectangle. Transfer the dough to 3. Meanwhile, to make the spicy salsa Tasty Coles
the prepared tray. Spread the dough verde, toast the cumin and coriander in Avocado Dip
evenly with pizza sauce. a small saucepan over medium heat for 200g is great
3. Heat a medium frying pan over 1 min or until aromatic. Transfer to a spooned over
medium-high heat. Cook the chorizo food processor. Add the basil, parsley, nachos, and
for 2 mins each side or until golden mint, oregano, chilli and garlic and is perfect with
brown. Arrange the chorizo, pepperoni, process until finely chopped. Add the crackers too.
olives, mushroom, capsicum, tomatoes vinegar and oil and process until well
and bocconcini over the pizza. combined. Season. Add Coles
4. Bake for 15 mins or until golden 4. Drizzle salsa verde evenly over the Australian
brown and heated through. Cut the sausages and vegetables on the tray. Beef &
pizza into squares to serve. Serve sprinkled with rocket. Pork
PER SERVE PER SERVE Meatballs
Energy 1560kJ/373 Cals (18%) Protein 13g (26%) Energy 1883kJ/450 Cals (22%) Protein 15g (30%)
Fat 16g (23%) Sat Fat 5g (21%) Sodium 1086mg (54%)
560g to
Fat 34g (49%) Sat Fat 11g (46%) Sodium 786mg (39%)
Carb 40g (13%) Sugar 3g (3%) Dietary Fibre 4g (13%) Carb 18g (6%) Sugar 3g (3%) Dietary Fibre 7g (23%) tray bakes.
SERVE WITH basil leaves SERVE WITH flat-leaf parsley leaves

94 coles.com.au

CLS0918p094 94 15/8/18 4:05 pm

 Recipes & food preparation Sarah Hobbs Photography Steve Brown Styling Vivien Walsh

CLS0918p095 95
15/8/18 4:06 pm
 Footy finals food
PULLED BEEF NACHOS Serves 6 Prep 10 mins Cooking 55 mins
800g pkt Coles Australian Beef
Slow Cooked Brisket with
American Style BBQ Sauce
1 tbs taco seasoning
300g jar mild chunky tomato salsa
200g pkt original corn chips
1 cup (120g) coarsely grated
tasty cheddar
1 large ripe tomato, finely chopped
1 large ripe avocado, stoned, peeled,
finely chopped
½ red onion, finely chopped
¼ cup coarsely chopped coriander
96 coles.com.au
CLS0918p096 96
2 tbs lime juice
⅓ cup (80g) sour cream
½ bunch radishes, thinly sliced
1. Preheat oven to 200°C. Make the
beef without the sauce following packet
directions. Place in a heatproof bowl.
Use 2 forks to coarsely shred the beef.
Add taco seasoning. Toss to combine.
Stir in half the tomato salsa.
2. Arrange corn chips on a large baking
tray. Spoon over beef mixture. Sprinkle
with cheddar. Bake for 12-15 mins or until
the cheddar melts and beef is
heated through.
3. Meanwhile, combine the tomato,
avocado, onion, coriander and lime
juice in a small bowl.
4. Spoon the remaining tomato salsa
over the beef mixture on the tray. Top
with sour cream. Sprinkle with avocado
mixture and radish. Season.
PER SERVE
Energy 2947kJ/705 Cals (34%) Protein 35g (70%)
Fat 44g (63%) Sat Fat 21g (88%) Sodium 1058mg (53%)
Carb 37g (12%) Sugar 14g (16%) Dietary Fibre 10g (33%)
SERVE WITH lime wedges
JUST RED CHILLI
Turn up the heat on
add… these nachos – sprinkle
them with sliced red
chilli before serving.
15/8/18 4:06 pm
19909735AA 2018-08-02T12:43:57+10:00

The perfect bucket

for footy finals

Crumbed Crumbed Tempura

Chicken Nuggets Chicken Tenders Chicken Pops

No artificial colours or flavours

Includes all your favourites
Perfect for entertaining the crew

Now available in the freezer aisle

 promotion
Promotion

Be sun safe
The new sun care range at
Coles has got the whole family SAFE ON SKIN
covered with the best skin Fragrance-free Coles
protection buys under the sun. SPF50+ Sensitive
Sunscreen 200ml

S
is extra gentle
pring means spending more time on sensitive skin.
outdoors so you need to make sure
you and your family are protecting VALUE PICK
your skin every day. Wearing sunscreen, as For the best-value
well as sunglasses and a wide-brimmed hat, protection, keep a
provides safe and effective protection from Coles SPF50+
the sun. Thankfully, the new Coles sun care Ultra Sunscreen
range has arrived just in time for the warmer 1L pump pack
months, to offer you great-value solutions. handy at home.
Exclusive to Coles, the sunscreens provide
UVA and UVB protection with SPF50+
and are water resistant for up to 4 hours.
They’re easily absorbed into the skin,
plus they’re dermatalogically tested to be
gentle on your skin. For the best protection,
apply the sunscreen 20 minutes before
heading out into the sun and be sure to
reapply every 2 hours.

The sun
can damage
skin even in overcast
weather, so still use
sunscreen if you’re
heading out on a
cloudy day.

FOR THE FAMILY ON THE GO SOOTHE SKIN

Stay protected by Keep Coles SPF50+ Nourish your skin
the pool or at the Ultra Sunscreen 200ml after time in the
beach with Coles in your gym bag so sun with Coles
SPF50+ Ultra you’re always ready Aftersun Aloe
Sunscreen 500ml. for fun in the sun. Vera Gel 200ml.
It comes in a handy There’s also a 75ml It contains 95 per
200ml finger spray roll-on variety – it’s cent aloe vera
too, perfect for easy to carry and ideal juice to cool and
wriggly kids. for school bags. soothe your skin.

#colesmag 99

CLS0918p099 99 15/8/18 4:18 pm

20019887AA 2018-07-13T14:44:39+10:00
 What’s in store?

FIND
»»LOVE»»»
BUY
SHAKE UP YOUR GROCERY
LIST WITH THESE GREAT
BUYS HIDING IN THE
AISLES AT COLES.

SWEET AS
Words Sarah Geelan Photography Ben Dearnley & iStock Styling Michelle Noerianto & Julz Beresford

THE ZEST
NEW DRINK
The classic taste of Coke just got
HONEY
There’s a buzz in the air at Coles and for good reason:
all Coles honey is 100 per cent Australian made.
a refreshing twist with new
This means that while you’re pouring the good stuff
Coca-Cola Orange No Sugar
over your English muffins, you’re also helping to protect
1.25L. It has the same flavour you
the future of Aussie bees. Pick up Coles Pure Australian
love with a hint of citrus. Serve it
Honey 1kg, which comes in a handy squeeze bottle.
on ice with a thin slice of orange
for a party-perfect drink.
Food preparation Cynthia Black & Theressa Klein

FASTER THAN
TAKEAWAY
Whipping up a stir-fry at home is easier than ever with
Coles Australian Traditional Stir-Fry 375g. Fire up
the wok, pull open the packet of pre-cut veggies and
you’re already halfway to creating a tasty Asian-style
meal – just cook with beef or chicken and a sauce like
Coles Thai Coconut and Lime Stir-Fry Sauce 180g.

#colesmag 101

CLS0918p101 101 16/8/18 1:36 pm

19937894AA 2018-07-19T14:58:36+10:00

Page tag

Keep your
everyday tidy.

Great-value
BREKKIE BUY
Spring is the perfect time to make over
your morning routine and Coles Apricot,
Date & Almond Muesli 750g is a tasty
way to get started. The wholesome blend
of Aussie-grown rolled oats, dried fruit,
seeds and almonds is delicious served
with yoghurt and berries for breakfast.
Plus, it has a 4.5 Health Star Rating.

Surprise
CAKE
Get set to party with
the new Coles White
Chocolate Sponge
700g. Injected 12
times with a sweet jam
filling for a delicious

COFFEE surprise in each slice,

this indulgent cake is
FOR A CAUSE finished with ganache
New and exclusive to Coles, and Belgian chocolate.
St Remio Ground Coffee Find it in the bakery.
Capsules (10 pack) are
compatible with both
K-fee and Caffitaly coffee
Holds strongly, machines. Available in

removes cleanly
Intense, Strong, Classic
and Decaf varieties,
each pack sold helps
support sustainable
Command™ coffee bean harvesting.
Medium Hooks
hold up to 1.3kg
3M and Command are trademarks of 3M

CLS0918p102 102 16/8/18 1:37 pm

 What’s in store?

BE A
GRILL STAR
Great barbecue fare needs the right
fuel, so grab Weber BBQ Briquettes
4kg from Coles while you’re picking
up your snags, salads and drinks. NEW
IMPROVED
The briquettes are designed to
light fast and burn long, hot and

FORMULA
consistently, so they’re ideal for direct
grilling or low and slow cooking.

FLAVOUR IN SECONDS
Banish boring lunches with new Uncle Ben’s Mexican
Rice & Beans 250g (2 pack). The single-serve tubs
are a tasty combo of
rice, beans and corn
mixed with irresistible
Mexican spices. Keep
them on hand and
spice up your lunches.

Mango magic
The wait is over for mango lovers – new-season Aussie
Kensington Pride mangoes will begin arriving in store
during September. At this time of year it’s natural for

CURASH FRAGRANCE
these mangoes to look a little green on the outside,
but they’re ripe and perfect for eating. Focus on feel
– a ripe mango should give to gentle pressure. Enjoy
on their own, or turn them into a show-stopping
meal – go to taste.com.au/stickymangoribs.
FREE BABY WIPES
6 X 80 VALUE PACK

NOW WITH EASY SEAL CLIPS

Helps Protect against Nappy Rash
Irritant free
Australian Made

Curash | curash.com.au
Curash is a trademark of
Church & Dwight Australia Co., Inc.

CLS0918p103 103 16/8/18 1:37 pm

 PROMOTION

Ready to clean

*When compared to regular Morning Fresh dishwashing liquid.

Prepare yourself for spring cleaning and keep your home in tip-top shape
with these handy tips and buys for the kitchen, laundry and beyond.

†Always read the label. Use only as directed.

1. SPRAY IT RIGHT When wiping down kitchen surfaces after cooking,
go over appliances to remove any stray cooking splashes too. Try Ajax
Spray n’ Wipe Divine Blends Limited Edition Trigger – it cuts through
grime and has a pleasant vanilla and berry scent. 2. WASH & GO Grab
a fresh tea towel before drying dishes or, better still, let dishes air-dry to
avoid smudge marks. Dishes dry 25 per cent faster* when you use new
Morning Fresh Advanced Fast Dry dishwashing liquid, plus it neutralises
odours in the sink. 3. GET THE LAUNDRY SORTED To keep your clothes
looking their best, wash your black and dark clothing separately to avoid
colours transferring. Try Radiant Black Wash which removes roughened
cotton fibres to revitalise colours and protect against colour fade.

FOR A
HANDY CLEAN
Use Coles Ultra Floor
2
Cleaning System to
mop up spills when
they happen to keep
floors clean.

1 3

104 coles.com.au

CLS0918p104 104 15/8/18 4:54 pm

 4. WIPE FAST, NO FUSS Spot-clean
easily with Coles Ultra Antibacterial 4 5
Multi Purpose Wipes – they leave
surfaces hygienic and smelling fresh.
5. MAKE YOUR LOO LIKE NEW Tackle
*When compared to regular Morning Fresh dishwashing liquid.

toilets with powerful disinfectant to

remove germs and odours. Harpic Fresh
Power† toilet liquid does a great job.
6. GO FROM ROOM TO ROOM Save
†Always read the label. Use only as directed.

time with all-in-one spring cleaning tools

like Coles Ultra Floor Cleaning System.
It’s suitable for use on tiles, slate, timber
and linoleum. 7. REFRESH YOUR
FRIDGE Don’t clean your fridge with
harsh chemicals – they’re a no-no for
food storage areas. Instead, use gentle,
deodorising Safe4U Vanilla Fresh Fridge
& Kitchen Wipe. 8. USE PLANT POWER
Get an effective and eco-safe clean with
the plant-based ingredients in Earth
Choice Multi-Purpose Cleaner.

CLEVER
6 CLEANING
Spray the cloth
with cleaning spray
before you wipe so
you only use what
you need.

8
7

#colesmag 105

CLS0918p105 105 15/8/18 4:54 pm

 »» »»
Page tag

EXTRAS FIND OUT HOW COLES IS HELPING

TO KEEP AUSSIE SCHOOLCHILDREN
FIT AND HEALTHY.

Sally Pearson with the

children of Yarraville
West Primary School.

SCORING GOALS FOR

SCHOOL SPORTS
E
arlier this year, the Coles Sports for Schools
program returned to encourage Aussie kids to stay
fit and healthy, both through eating quality food
and leading an active lifestyle. Thanks to Coles and its
generous customers, more than 7000 schools across
Australia rallied their communities to collect vouchers
they could redeem for quality sports gear from top
brands like NYDA and Sherrin.
The participating schools collected more than 200 million
vouchers between February and March, and now more
than $10 million worth of sports equipment will be
delivered to Australian schools to help Aussie
kids get active. Australian Olympian
and Sports for Schools ambassador
Sally Pearson proudly delivered the
first set of sports gear to Yarraville
West Primary School in Victoria.
Go to coles.com.au/sfs for more
information on the Coles Sports
for Schools program.

106 coles.com.au

CLS0918p106 106 15/8/18 4:03 pm

Craft it your way.

Find us in the health food aisle

@freedomfoods

Serving Suggestion

All products shown may not be available in all stores.

28587_NAW_ACVMagAd 2018-07-26T09:40:04+10:00

Get your
Magnesium + Calcium
in one tablet!
P Supports strong muscles and bones
P Magnesium & Calcium combined in equal amounts 1:1
P With added Vitamins D3 & K2

Always read the label. Use only as directed. If symptoms persist consult your healthcare professional. Vitamin/mineral supplements can only be of
assistance if the dietary vitamin/mineral intake is inadequate. Not available in all stores. CHC73152-0718

Each high strength, naturally fermented

apple cider vinegar capsule contains
‘the mother’–with 40mg of acetic acid
to support your digestive vitality.
(Not available in all stores).

The right mix
TV Vet and OPTIMUM™ Brand Ambassador Dr Chris Brown speaks on
the benefits of feeding your furry friend the right balance of food.
We all want to keep our dogs
happy and healthy, and for
years it’s seemed like feeding our pets
dry biscuits (or kibble) was the best
way to fuel them. But increasingly
we’re seeing a shift towards wet
feeding. While dry food does a great
job of delivering the key nutrients and
fibre that dogs need, supplementing
your dog’s diet with wet food ensures
they get a regular boost of hydration
too. Even with access to fresh clean
water, pets often fail to consume
enough to keep properly hydrated.
By making water part of the food,
you ensure they get the most
important nutrient of all.
Chewing hard dry biscuits naturally
helps to keep dogs’ teeth clean, but
*OPTIMUM™ Puppy with Chicken, Rice & Vegetables not available in all stores.
Give your dog the right nutrition
at every stage of their life with
the OPTIMUM™ range*.
CLS0918p109 109
Promotion
soft wet food is easier for younger and
older dogs to eat and can make dinner
“Providing your
time more appealing for fussy pups. dog with both
Wet food actually has a lower level wet and dry food
of calories, meaning it’s a great way
to fill your dog up while helping to delivers the best
keep your pet’s weight down. On balance of good
top of this, OPTIMUM™ trays are full
of antioxidants that help to support health and a
immunity and, being free from hearty meal.”
artificial colours, flavours and
preservatives, there is an added
health benefit.
So providing both wet and dry Dr Chris Brown
food may deliver the best balance with his Australian
Kelpie, Reg.
of good health and a hearty meal.
And that shouldn’t get too many
complaints from the furriest
members of the family!
#colesmag 109
16/8/18 3:39 pm
 A REAL
PERFECT MARINATED PORK RIBS
SERVES: 4 | PREP: 10 mins
COOKING: 3 hours, plus 6 hours marinating time (preferably overnight)
1 kg BBQ pork ribs
1
/4 cup BBQ sauce
1
/4 cup tomato sauce
500ml (2 cups) Campbell’s Real
Stock Chicken
2 cloves garlic, crushed
1 tbsp smoked paprika
1. Combine BBQ sauce, tomato
sauce, Campbell’s real stock, garlic
and smoked paprika in a jug, mix
well to combine. Place the ribs in a
large bowl and pour the marinade
over the ribs. Marinate for 6 hours or
overnight.
2. Preheat oven to 150˚C.
3. Transfer the ribs to a wire rack,
reserving marinade. Bake for 3 hours,
basting with reserved marinade and
turning every 30 minutes.
4. Meanwhile, pour remaining
marinade into a small saucepan.
Bring to the boil over medium-
high heat. Reduce heat to medium.
Simmer for 5 minutes or until
thickened. Serve with ribs.
 Promotion

Spring routine
Now’s the perfect time to refresh your self-care routine.
Our top tips using products from Coles will get you sorted for spring.

SMILE WITH CONFIDENCE

Try the new and improved
Colgate Plax. It provides a cooling
sensation that lasts 10 times
longer than brushing alone,
cleaning even those hard-to-reach
areas to kill 99.9 per cent of germs.

CONTROL HAYFEVER
Don’t let a runny nose or
itchy throat keep you from
enjoying spring. Telfast
Hayfever Allergy Relief
Non Drowsy tablets
alleviate hayfever allergy
symptoms for 24 hours.
*Always read the label. Use only as directed. If symptoms persist see your healthcare professional.

HYDRATE YOUR SKIN

SUFFER FROM SENSITIVE TEETH?
Sensodyne Rapid Relief* provides fast
relief and long-lasting protection from
tooth sensitivity with twice-daily brushing.
Now that spring is here, nourish dry, dull
skin with DermaVeen Daily Nourish Body
Moisturiser SPF50+*. The rich hydrating
cream contains natural colloidal oatmeal
to relieve sensitive skin for the whole family.

CLS0918p111 111 16/8/18 4:01 pm

 100%
AU
SSIE M

EV ER Y DAY
EA
NT T
No

1
I N G R E DI

E
.

IAL
NO ARRST, IFFLAICVOURS
FOR ALL COLOU
OR PRESERV
ATIVES

At Nature’s Gift we believe a Natural

diet should be an option for all dogs.
That’s why we’ve created a range of just
Natural*, delicious food, with no added nasties.
Now every dog can eat better, every day.

The Nature’s Gift Natural* Promise

No added nasties – no artificial
colours, flavours or preservatives
Made with 100% Australian meat
and nutritious vegetables
100% complete and balanced diet
for your loved ones

*With added vitamins & minerals essential for your dog’s health.

AVAILABLE NOW IN YOUR PET FOOD AISLE

Not all variants are available in all stores.

This month’s
RECIPES
STARTERS, SIDES & LIGHT MEALS
Artichoke & Spinach Cobb Dip������������ 83
Avocado Pitas with Chickpeas������������� 22
Barbecued Avocado with
Spring Onion Buttermilk Dressing��� 30
Basil Pesto����������������������������������������������������78
Black Rice & Papaya Salad��������������������� 41
Caramelised Onion Dip��������������������������� 83
Chorizo & Mushroom Pizza������������������� 94
Mexican-Style Layered Dip�������������������� 84
Polenta Chips with
Pesto Dipping Sauce���������������������������� 81
Pumpkin & Corn Arancini*��������������������� 63
Quick Cashew & Rocket Dip����������������� 82
your specific needs, which may be higher or lower than 8700kJ depending on age, gender, height, weight and activity levels.
Roasted Carrot & Bean Dip������������������� 84
Photography Chris Chen Styling Emma Knowles *Promotional recipe. †It’s important to adjust this kilojoule level to meet
Rockmelon & Prosciutto Pasta Salad� 47
Please consult a dietitian or your GP for personalised advice if you are unsure as to how to interpret this information.
MAIN MEALS
Balsamic-Glazed Steak with
Chargrilled Veggies������������������������������ 67
BBQ Lamb Leg with
Spring Chopped Salad�������������������������32
BBQ Tofu & Zucchini Salad������������������� 45
BLT Salad������������������������������������������������������37
Chargrilled Chicken &
Pineapple Salad���������������������������������������� 43
Chicken & Kale Caesar Salad���������������� 39
Chicken & Rice Salad with
Green Goddess Dressing��������������������� 38
Chilli Tofu Stir-Fry with
Soba Noodles������������������������������������������ 59
Flat-Plate Fried Rice with
BBQ Chicken & Vegetables��������������� 30
Moroccan Spiced Lamb with
Roast Veggies*�������������������������������������� 35
Naans with Indian-Style Lamb�������������60
Pesto Spaghetti with
Pancetta & Tomato������������������������������� 80
Potato & Pea Frittata������������������������������� 68
Plum & Ginger Pork with
Noodle Salad*���������������������������������������� 53
Prawn & Tomato Tarts����������������������������� 56
Pulled Beef Nachos���������������������������������� 96
Pulled Lamb & Warm Lentil Salad������� 48
CLS0918p113 113
Radish, Rocket & Mint Salad
with Salmon��������������������������������������������� 16
Roasted Pumpkin & Tomato Pasta����� 55
Roasted Vegetable, Beef
& Lentil Salad������������������������������������������40
Sausage & Potato Tray Bake����������������� 94
Speedy Salmon Noodle Stir-Fry��������� 65
Snow Pea, Asparagus
& Prawn Stir-Fry������������������������������������� 20
Vegetable & Haloumi Fritter Salad��������57
SWEET THINGS
Banana Bread Overnight Oats��������������77
Berry & Granola Brekkie Pizza������������ 114
Blueberry & Poppy Seed 
Overnight Oats���������������������������������������74
Iced Vovo Strawberry Slice�������������������� 14
Mini Orange & Olive Oil Cakes*������������� 71
Peanut Butter & Raspberry
Overnight Oats���������������������������������������74
Raw Strawberry Slice��������������������������������� 7
Rhubarb & Mixed Berry
Upside-Down Cake������������������������������� 18
Strawberry Smoothie Bowls����������������� 24
Watermelon & Blueberry Salad����������� 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
specific dietary requirements, you are advised to
consult your health professional.
ON THE MENU
THE MAGAZINE TEAM
Editor-in-Chief Julie Lee
Creative Director Sophia Park
Art Director Sharon Brown
Deputy Editor Sally Paine
Sub Editor Sarah Geelan
Food Editor Sarah Hobbs
Assistant Food Editor Emma Braz
Branded Content Manager Helen MacDougall
Editorial Coordinators
Jasmine Loxton & Nancine Accetta
Account Manager Teagan Barr
Editorial enquiries (02) 8114 8975
colesmagazine@mediumrarecontent.com
National Advertising Manager
Gillian Cornu 0403 989 105
Advertising Sales Manager
Jacques Cornu 0410 316 868
Production Manager Leanne George
Published by Medium Rare Content Agency
Pty Ltd, ABN 83 169 879 921, Upper Ground
Suite 58, 26-32 Pirrama Rd, Pyrmont,
NSW 2009 for Coles Supermarkets
Australia Pty Ltd, ABN 45 004 189 708,
800 Toorak Rd, East Hawthorn, Vic 3123.
© 2018 All rights reserved.
Please forward any queries or feedback
to: Coles Customer Care Dept, Att: Maia
Bryant (Coles Magazine September issue),
PO Box 480, Glen Iris, Vic 3146. Call toll-free:
1800 061 562. Website: www.coles.com.au
You can view the Coles Group Ltd Privacy
Policy at www.coles.com.au. Products
featured in the magazine are on offer while
stocks last. Non-food not available in all
stores. Coles reserves the right to limit sale
quantities. Some products or varieties
featured may not be available in all stores
and some products pictured may have
additional varieties available. Prices shown
are Coles prices at the time of publication
and some prices listed may vary in regional
areas. The offering in this magazine is not
available at Coles Express or Coles Central
stores. Not all products available at Coles
Online. Prices available from 6/9/18 to
3/10/18 (excludes liquor). Recipe costings are
based on quantities used per recipe serve,
excluding pictured drinks unless otherwise
indicated, and are based on correct prices at
the time of going to print. Prices may vary
between stores. Pricing is to be used as
a guide only. This publication is not for sale.
#colesmag 113
15/8/18 4:05 pm
 Give it a go

don’t make it!

UPGRADE YOUR USUAL MORNING MUESLI
TO MAKE THIS CREAMY AND CRUNCHY COMBO
– ALL YOU NEED IS FOUR MORE INGREDIENTS.

BERRY & GRANOLA

BREKKIE PIZZA
This berry sweet idea
makes a special breakfast
for four, or whip it up when
you need a wholesome
after-dinner treat.
CREATE THE BASE
Combine 2 cups (260g)

Recipe & food preparation Sarah Hobbs Photography Steve Brown Styling Michelle Noerianto
Coles Toasted Original
Muesli, ¼ cup (60ml) honey
and 2 tbs almond butter
in a bowl. Divide into
2 portions and shape each
portion into a disc on a
lined baking tray. Bake at
180°C for 15-20 mins or until
light golden. Set aside to
cool completely.
ADD YOUR TOPPINGS
Place the granola pizzas
on a large serving platter.
Spoon over strawberry
yoghurt. Top with mixed
berries. Drizzle with extra
honey to serve.

Share with us!

Tag your pics with
#colesmag

114 coles.com.au

CLS0918p114 114 15/8/18 4:03 pm

19909731AA 2018-07-31T08:53:04+10:00

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PIZZA HUT FLAVOURS
NEW
NEW
W

PIZZA HUT trade marks are exclusively licensed to Pizza Pan Group Pty Ltd. Use of the trade marks must be authorized by Pizza Pan Group Pty Ltd.
19909725AA 2018-08-07T14:12:53+10:00

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