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FRIENDS
GREAT
KIDS
CAKES
20 pages
of ideas
to feed
a crowd
Plus
Springtime
midweek
meals
Recipes to
celebrate
the Moon
Festival
Doughnuts
for grown-ups
TY
KIDS PARp69
CUTIES
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CURRY p56 KEN
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GREAT
KIDS
CAKES
Party fo
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TINY TA
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CO POTS
CHEESY
BREAD HAWAIIAN
STICKS
POTSTIC
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MINI BU
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Plus
Springtim
midweek
meals
Recipes to
celebrate
the Moon
Festival
Doughn
for gro nu
ups
dinnertime dishes
KIDS PARTY
CUTIES p69
EASY
CURR CHICKEN
Y p56
POLKA DO
T
FOOD CADEVILS
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OPEN THE
COVER TO
REVEAL
Take th
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GREA
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KIDS
CAKE
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Party
make food
overs
cake!
TINY
TACO
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BRE ESY HAW S
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POT
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MINI
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Doughn
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party food
recipes
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20 pag
of ide
to
a crofee
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Plus
Spring
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midwee
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Recipes als
celebra to
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the Mo
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Festiva
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K DS PAR
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contents016
Oc t ober 2
On the cover
Up front
6
THIS MONTH
A note from our editor.
57
COVER PROPS: MINT AND PINK 24CM CAKE STANDS FROM EMERALDANDELLA.COM.AU
20 IN SEASON
See why this months seasonal produce, including
asparagus, papaya and tangelos, has us inspired.
22 SUPER SPY
Keep up-to-date with what the team has tried,
tasted and loved this month.
23 HEALTHY KITCHEN
Versatile, nutritious and delicious, its only right
eggs get their own world day on October 14. Were
celebrating with an all-time favourite recipe.
24 KIDSPOT CATCH-UP
Its easy to throw a fuss-free kids party with
Kidspots no-clowning-around tricks and tips.
25 SHELF TALK
No party or footy-nal festivity is complete
without party pies. Here are our ve favourites.
26 COVER RECIPES
Don your halo or horns, and go dotty over our
Angel or Devils Food Polka Dot party cakes.
30 STAR TURNS
Kids and adults alike will be blown away
by these amazing themed party cakes.
Theres one to suit any kids fancy!
44
76
Kim says:
Whether youre feelin
naughty or nice, our
two party cakes will
Take t
have everyone oohing
d ahhing,
hhi and asking for more!
and
RECIPES Kim Coverdale
d
dinn
PHOTOGRAPHY Guy Bailey
STYLING Michelle Noerianto
FOOD PREP Amira Georgy,
its a 2-f
Claire Brookman and Nadia French
special
AKES
Party foods
makeover
POTS
TINY TACO
AN
CHEESY HAWAII
BREAD STICKS
POTSTICKERS
S
MINI BURGER
RS
ON SKEWE
Doughnuts
for grown-ups
PARTY
K DS ES p69
CUT
GR
KID
CA
S
s
s
d
EASY CHICKEN
CURRY p56
TINY TACO P
CHEESY HAW
BREAD STICK
POTSTICKERS
MINI BURGER
ON SKEWER
S
p
party
Doughnuts
for grown-up
C
R
dinnertim
party food recipee dish
s and ca
67 FAMILY FAVOURITE
38
74 ICE BREAKERS
76 PICK AND DIP
78 NO-FUSS NIBBLES
80 HOT STUFF
82 ROUND EM UP
85
84 DIVA-LICIOUS
Don t forget!
16
OUR NOVEMBER 20
DS
AN
ST
TS
HI
ISSUE
ON SEPTEMBER 29
(AUSTRALIA)
ues?
Missed any of our iss
load past
wn
do
ily
eas
can
You
1 onwards,
issues, from May 201
it
Vis
for $2.49 on iTunes.
dideas.
foo
per
appstore.com/su
OCTOBER 2016
88
92 CUTE AS!
94 EGG & DAIRY-FREE CAKE
40
96
97
98
SUBSCRIPTION OFFERS
SUPER SHELF
DIGITAL SUBSCRIPTION OFFER
PUZZLES
BOLOGNESE DAZE
ok,
watching them co
i was so proud
ing
that they were be
acknowledged
#1
#2
#3
THE INFO
+ ENTERTAINING
+ KID FRIENDLY
$1.76
PER SERVE
Chocolate Ganache
To Decorate
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SIDES, STARTERS & SALADS
Beetroot Dip
Cheesy Hawaiian
Bread Sticks
and Chips
Labne Dip
Fetta and
Tomato Bites
Crisps 3 Ways
Little Cheeseburger
Skewers
Cornichon Bites
Roasted Olives
Miniature and
made-for-uno,
these Mexican
pots are perfect
for kids parties.
and Cucumber Bites
Smoked Chicken,
Grape and Brie Bites
VEGETARIAN
Stuffed Pepper
and Salami Bites
Tiny Taco
Dipping
Pots
69
Super-quick Omelette
Baked Chicken
Risotto with
Rosemary Gremolata
Cheesy Chicken
Enchilada Bake
Ginger-poached
Chicken Salad
Malaysian
Kari Kay Curry
Olive-stuffed
Chicken Breasts
with Chat Potatoes
Sticky Korean
Fried Chicken
Using fresh
ingredients,
this ramen is
ready in 20"!
Teriyaki
Tofu Miso
Ramen
44
get in
touch
much
W e h a d so
ting
fun decor a
her
them toge t
Email us at:
superfoodideas
@news.com.au
Follow us on
Instagram:
@superfoodideas
Like us at:
facebook.com/
superfoodideas
Puppy love
I made these RSPCA Caramel
Pupcakes (August, p88) with our
three-year-old daughter. It was such
a great recipe so light and lufy, and
we had so much fun decorating them
together. We love your recipes and
cant wait to try them all each month!
Thank you. Daniel Booth, via Email
Follow us
on twitter:
@superfoodideas
HOOKED ON CLASSICS
Back in 2005, I purchased an
issue of your magazine and it has
been one of my best-ever buys!
The nachos recipes and pizza dough
instructions are still a big hit even with
my super-fussy kids. Thank you for the
great content! Karen Cotte, via Facebook
Ed says: Im so glad you still love our
recipes after all this time!
Follow us at:
pinterest.com/
superfoodideas
Making memories
I love your Recipe Recollection feature and the stories
shared with the recipes. My family really enjoyed Kathleens
Apple Sponge Pudding (July, p88). It was so delicious and
warming, but light and satisfying all at once! It will deinitely
be added to my own collection. Louise Tacon, via Facebook
Write to us at:
Super Food Ideas,
NewsLifeMedia,
Level 1, Bag 5030,
Alexandria,
NSW 2015
FRIENDS
20 pages
of ideas
to feed
a crowd
GREAT
KIDS
CAKES
Plus
Springtime
midweek
meals
Recipes to
celebrate
the Moon
Festival
Doughnuts
for grown-ups
ONLY
EASY CHICKEN
CURRY p56
FRIE
0p
of
o
ac
Pa ty food
makeovers
P
pr n
mi
Re ip
cel b
t eM
Fe t
dishes
dinnertime
recipes and cakes
party food
O KA D T D V
S
F OD AKE 26
EA
C R Y I K N
56
Tk h
O EN THE
CO ER TO
R VEAL
k!
dinnertime dishes
$ .49
OCTOBER 2016
Environment
ISO 14001
Subscriptions
Phone
Mail
Email
NEXT MONTH
Spend just one hour cooking on Sunday and
you can get your midweek meals on the table
in just 20 minutes. If this sounds like your idea
of heaven, just wait till you taste the results!
Dont miss:
Hit the sweet spot by baking with olive oil, from
bittersweet chocolate cake with olive oil ganache,
to honey, walnut and olive oil ginger biscuits.
Super Food Ideas is published by NewsLifeMedia Pty Ltd (ACN 088 923 906), 2 Holt Street,
Surry Hills, NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited
(ACN 007 871 178). Copyright 2016, NewsLifeMedia Pty Ltd. All rights reserved. Pre-press
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1 Moorebank Ave, Moorebank, NSW 2170. Tel: (02) 8706 1704. Nutrition and health advice
contained in Super Food Ideas is of a general nature only and does not constitute medical
or dietetic advice. Readers should seek advice from a health professional to ensure changes
to their diet and lifestyle are suitable for their individual circumstances.
11
and the
WINNER IS...
The sauces are a-simmering and judges are a-bickering
it must be time for the Great Aussie Spag Bol Cook-off!
8:15AM
The irst two inalists, Melanie
Kirkpatrick and Aubrey Bayliss,
arrive early. Their recipes take
the longest
to cook so
they need
a headstart.
They make
their way to
workstations itted out with
ingredients, cooking utensils
and their recipe (just in case!).
Hands are washed, aprons are
donned and theyre of! Melanie
quickly shakes of the nerves and
starts prepping her ingredients.
A self-taught cook, Melanie
has six children living at home
in Yanchep, WA (she and her
husband have nine between
them), so she is no stranger to
cooking for a crowd. I just want
to have fun, she says. My
family encouraged me to enter,
and when they found out I was
a inalist, they were so excited.
They said, Mum, you deserve
it for putting up with us!
Finalist Aubrey already has
a whole head of garlic roasting
in oil in the oven, and begins
chopping her onions. I didnt
tell anyone besides my husband
OCTOBER 2016
9:45AM
The nerves have inally settled
and Aubrey and Melanie are
busy preparing their dishes as
the crowd watches on. I just
have to pretend Im at home
cooking my normal recipe. Its
just a little weird to be cooking
bolognese at 9am! says Aubrey.
Melanies bolognese is bubbling
on the stovetop when she inally
gets a breather. While its
simmering away, this is when
Id usually clean and do some
housework, she laughs.
10AM
The last two inalists arrive
and we have a cook-of on our
hands! Brian Thomson, from
Perth, and Lee-Ann Grace, from
the north coast of NSW, are
welcomed into the kitchen and
shown to their cooking stations.
They waste no time getting
started and soon the studio is
illed with the aroma of onion
and garlic frying. I feel good,
says Brian, who works at Perth
Airport. My family loves the
recipe and theyre the ones
who told me to enter.
On the other side of the bench,
Lee-Ann has blitzed a mountain
of zucchini, carrots and leeks
in the food processor and is
elbows-deep into her prep.
My husband and I really like
the dish. Im pleased as punch
1:30PM
Spoons are down and plating up
begins. One by one, each dish
is taken into a separate area
to place before the judges.
The Champagne is popped and
the inalists inally get a chance
to taste each others bolognese.
Im so happy with my dish and
how it turned out, says Melanie.
Its been such an awesome
experience and Ive just loved
every minute of it.
2:30PM
The judges enter the room. Its
time to announce the winner.
Editor Rebecca addresses the
inalists. It has been a real
privilege to meet you all; people
who are as passionate about food
and cooking as we are at SFI.
Thank you for entering the
competition, and thank you for
caring so much about cooking.
Heres to you, she says, raising
her glass. The room is humming
with anticipation.
And the winner of the Great
Aussie Spag Bol Challenge is
Brian! Applause breaks out
and Brian is handed a giant
cheque for $5000.
Thank you for the opportunity
to enter the competition, he
says humbly. Its been a great
experience. All the inalists
made amazing dishes today
so judging must have been a hell
of a job. But the judges made
a good decision! he laughs.
It was hard: check out the
recipes and judge for yourself.
3
5
10
1. WELCOME TO THE COOK-OFF!
2. BRIAN PREPPING HIS
VEGETABLES. 3.LEE-ANN IN A
RARE MOMENT OF DOWNTIME.
4. AUBREY CHECKS THE
CONSISTENCY OF HER SAUCE.
5. MELANIE COOKS HER PASTA.
6. EDITOR REBECCA TASTES
A DISH. 7. THE CONTESTANTS
ANXIOUSLY AWAIT THE
RESULTS. 8. SOME VITAL
INGREDIENTS. 9. FOOD
DIRECTOR KIM AND DEPUTY
FOOD EDITOR CLAIRE WAIT
TO JUDGE THE DISHES.
10. THE AFTERMATH OF
THE JUDGING.
/LEGGOSSAUSTRALIA
$4.82
PER SERVE
3
VEGIES PER
SERVE
MELANIES SPAGHETTI
BOLOGNESE WITH
CHORIZO AND BACON
SERVES 8
PREP 15 MINUTES
OCTOBER 2016
Melanie says:
+ Keep an eye on the sauce, as you may need
to add some water during the cooking time
if its becoming too thick.
+ I also like to serve my spaghetti bolognese
with homemade garlic bread.
LEE-ANNS
CARAMELISED RAGU
WITH HIDDEN VEG
THE INFO
$4.01
PER SERVE
3
VEGIES PER
SERVE
LEE-ANN'S CARAMELISED
RAGU WITH HIDDEN VEG
SERVES 8
PREP 20 MINUTES (PLUS 10 MINUTES
STANDING)
Lee-Ann says:
+ You can use 2 teaspoons dried rosemary
and 1 teaspoon dried thyme if you prefer.
+ I use a wooden spoon with a straight edge,
not a regular rounded end. This helps to
scrape the brownings off the base of the pan.
17
AUBREYS
SPAGHETTI
BOLOGNESE
THE INFO
$5.04
PER SERVE
2
VEGIES PER
SERVE
AUBREYS SPAGHETTI
BOLOGNESE
SERVES 8
PREP 30 MINUTES
COOK 4 HOURS 50 MINUTES
1 bulb garlic
cup extra virgin olive oil
200g organic veal shanks
200g organic chuck or gravy beef
200g organic pork shoulder
50g butter
1 brown onion, finely chopped
2 carrots, peeled, finely diced
2 celery stalks, finely diced
100g pancetta, finely diced
100g prosciutto, finely diced
450g organic pork neck bones
1 cup red wine
300ml beef stock
400g can organic diced tomatoes
2 cups tomato passata
2 tablespoons tomato paste
2 tablespoons chopped fresh Italian herbs,
to taste (see Aubreys tips)
750g dried tagliatelle pasta
200g block parmesan, grated
Chopped fresh flat-leaf parsley,
to serve
18 super food ideas
OCTOBER 2016
THE INFO
$3.48
PER SERVE
BRIANS BOLOGNESE
(WITH SPAGHETTI)
SERVES 8
PREP 10 MINUTES
COOK 2 HOURS 30 MINUTES
30g butter
2 tablespoons extra virgin olive oil
1 large carrot, diced
2 celery stalks, diced
2 medium brown onions, diced
100g pancetta, diced
1 garlic clove, thinly sliced
500g beef mince
500g pork mince
1 cup dry white wine
2 x 500g jars Leggos Bolognese
Pasta Sauce with Chunky Tomato,
Garlic & Herbs
2 cups salt-reduced beef stock
150ml thickened cream
750g packet spaghetti
Grated parmesan, to serve
Aubrey says:
+ I use a mixture of fresh basil,
oregano and thyme.
+ You can cook the garlic a couple of days
ahead. Cool the garlic in the oil. Remove
from the oil and cover with plastic wrap.
Refrigerate until required. You can also
skip this step and just add the crushed
cloves of a whole garlic bulb in step 3.
+ Transfer the garlic oil to a screw-top
jar. Seal lid and store in the fridge for
up to 1 week. Use in salad dressings
and marinades, to drizzle over soups,
or as a dip for warm crusty bread.
19
IN SEASON
OCTOBER
Asparagus means
spring just as surely
as the first wisteria
or cherry blossom.
STEPHANIE ALEXANDER
Continental cucumbers
Tangelos
21
SUPER SPY
1Chip n dip
3Spice trail
4Dalek-table
6Let it roll
OCTOBER 2016
Healthy kitchen
Claire says: At SFI, we believe in everything in moderation, so,
while this issue is packed with party fun, were still saluting the
good stuff whole grains and the ultimate convenience food, eggs
42
SUPER-QUICK
OMELETTE
9341 adults
26 nutrients
Recipe
know-how:
We use Australian
standard measures.
In liquid measures,
250ml = 1 cup.
Dry ingredients
are measured in level
1 cup, cup, cup
and cup measures.
1 tablespoon = 20ml
(note NZ, US and
UK tablespoon = 15ml).
1 teaspoon = 5ml.
We use 59g to
60g eggs.
We use 1100-watt
microwaves, unless
otherwise specified.
Nutrition know-how:
HEART FRIENDLY: Low saturated fat,
high fibre, lower sodium with heartfriendly fats. Desserts that are based
on low-fat dairy without fruit/grain
ingredients dont need to be high fibre.
DIABETES FRIENDLY: Low saturated
fat, high fibre, lower sodium with lower
GI carbs.
HEALTHY: Low saturated fat, less than
3000kJ and 800mg sodium per main meal.
VEGETARIAN: No meat, fish or poultry
but may contain eggs and/or dairy.
LOW
KILOJOULE
LOW
FAT
LOW
SAT FAT
LOWER
SODIUM
Tags:
THE INFO
+ HIGH FIBRE
+ LOW SODIUM
2.5
VEGIES PER
SERVE
23
C ATCH-U P
ing site
Australias top parent
great
d
an
shares simple tips
al
re
ideas for keeping it
when youre a mum
hacks to...
make birthday parties fuss-free
Kidspot is so much more than a place for mums to hang out. Its a place to laugh, relax, recharge, learn, chat
and create, where you can ask for advice, talk with friends, watch content you love and find out about new
trends and tips. Join the fun at kidspot.com.au and be one of the two million mums that visit us each month.
OCTOBER 2016
shelf
TALK
PARTY HEARTY
Herbert Adams
6 Hour SlowCooked Party Pies,
$8.50 These party pies
are pretty classy! The tender pulled
pork has a sweet smoky barbecue
flavour, which goes perfectly with
the tangy seasoning on top. Make
sure you put one aside for yourself,
because these will disappear fast.
Patties Party
Pies, $7.65
Its no surprise this
Aussie-made pie
has been a favourite at kids parties
for generations. It has generous
chunks of beef and a flavoursome
gravy, which, thanks to the thick outer
rim, doesnt escape when heated.
FourN Twenty
Party Pies, $7.40
With their rich meat
filling, these party pies
are similar to the classic
FourN Twenty meat pie. Plus, the
square shape offers optimum sauce
dunking, so these miniature versions
might just come out on top!
25
OCTOBER 2016
SFI recommends:
With Dr. Oetker Ready to Roll Icing
its easy to achieve a flawless finish
on cakes. Find it at supermarkets.
For more info, visit oetker.com.au.
THE INFO
+ ENTERTAINING
+ KID FRIENDLY
$1.76
PER SERVE
OCTOBER 2016
SFI recommends:
Queen Madagascan Vanilla Bean
Paste offers intense, pure vanilla in
Kim says:
+ We used Queen Food Colour
Gel, Dr. Oetker Ready to Roll
Icing and Dr. Oetker Polka Dots
sprinkles, from supermarkets.
+ After covering the cake in ganache, you
can use a warmed palette knife to smooth
the top and side. But dont worry too much
about any imperfections. You can easily
cover them with your decorations.
$1.50
PER SERVE
STAR TURNS
BASIC BUTTER CAKE BATTER
BUTTERCREAM
GALAXY
BLAST CAKE
THE INFO
+ KID FRIENDLY
PINE-LIME POPSICLE
ICE-CREAM CAKE
Chocolate Drizzle
Chocolate Crackle
OCTOBER 2016
Cooks note:
Its much easier to push the holes into the
cake while its hot, as the top of the cake
will not be as firm as it would be once it
has cooled completely.
AND CELEBRATE!
3 ISSUES
FOR $3!
Hurry, dont
m
This amaziniss out!
ends 28 Sep g offer
tember!
SAVE
66%
or call 1300 656 933 and quote m1610sfd
DINEATMINE.ORG.au
1300 730 787
$2.11
PER SERVE
MIDWEEK
NO-FUSS DISHES FROM RAMEN TO RISOTTO
SURPRISE GUESTS? NAGI TO THE RESCUE
MOON FESTIVAL EASY FAMILY DINNERS
SPRINGTIME
MIDWEEK MEALS
Slice the red capsicum, discarding seeds
and white membrane. Trim and cut the
green beans. Place in separate snap-lock
bags or airtight containers and refrigerate
for up to 2 days.
+ FOR TUESDAYS DINNER:
Make step 2. Place cooled chicken
in an airtight container. Strain stock into
a separate airtight container. Refrigerate
chicken and stock for up to 3 days.
Cooks notes:
+ If ramen are unavailable, replace them
with soba noodles. Find ramen noodles and
miso in the Asian food aisle of supermarkets.
+ White miso paste is a slightly salty
Japanese seasoning condiment made from
fermented soy beans.
OCTOBER 2016
STYLINGJENN TOLHURST
COOK 10 MINUTES
Now that spring is in full swing, were looking for lighter dishes.
And with most of these on the table in about 30 minutes,
youll have plenty of time to enjoy the warmer weather!
MEAT-FREE
MONDAY
WITH FRESH
INGREDIENT
S AS
THE STARS,
THIS IS A W
INNER
TERIYAKI TOFU
MISO RAMEN
THE INFO
+ ASIAN
+ LOW KILOJOULES
+ LOW FAT
+ LOW SATURATED FAT
+ VEGETARIAN
$5.41
PER SERVE
$3.75
PER SERVE
2
VEGIES PER
SERVE
UESDAY
CHICKEN T
OTTO
-FREE RIS
S
S
E
R
T
S
ECT
THE PERF
IRED!
RING REQU
NO STIR
OCTOBER 2016
SFI recommends:
ABC kecap manis, a thick sauce
naturally sweetened with palm
tree sugar, is the perfect way to
balance salty flavours in dishes.
WOK-ON
WEDNE
SDAY
ICED-UP
DISH
PACKS P
LENTY O
F CRUN
CH
THIS SP
$5.56
PER SERVE
$5.46
PER SERVE
2
VEGIES PER
SERVE
DAY
THURS
T
U
O
OOD?
TAKE
PUB F
S
D
E
E
C DISH
WHO N
LASSI
C
S
I
H
T
N FOR
STAY I
FAMILY
FAVE F
TAKE A
RIDAY
FRESH
LOOK A
SCHNIT
T THIS
TY IT
S GLU
TEN-FR
EE!
QUINOA-CRUMBED
VEAL SCHNITZEL
+ LOWER SODIUM
$5.92
PER SERVE
QUINOA-CRUMBED VEAL
SCHNITZEL WITH SHAVED
FENNEL AND APPLE SALAD
SERVES 4
PREP 15 MINUTES (PLUS 10 MINUTES
REFRIGERATION) COOK 10 MINUTES
Cooks notes:
+ FOR THE GARLIC SALT & PEPPER PRAWNS:
Peppercorn medley is a mixture of dried
black, green and white peppercorns. Find
it in a grinder in the spice aisle. It can be
replaced with freshly ground black pepper.
+ FOR THE QUINOA-CRUMBED VEAL
SCHNITZEL WITH SHAVED FENNEL AND
APPLE SALAD: You can freeze crumbed veal
schnitzels at this stage. Place in a shallow
airtight container or large snap-lock bag
with baking paper between schnitzels. Freeze
for up to 2 months. Thaw in fridge overnight.
49
ENTERTAINING
of f the cuf f
Weve all been there guests arrive with very little warning (or none
at all!) and youre left staring into your pantry wondering what you can
rustle up. Well stare no more Nagi has some simple solutions
Nagi says:
+ FOR THE BEETROOT DIP: Use any type
of canned beetroot you like.
+ FOR THE MEXICAN CORN DIP: You can
use sour cream or yoghurt instead.
+ FOR THE CREAMY LEMON AND WHITE
BEAN DIP: You can use cannellini beans
instead of butter beans.
OCTOBER 2016
CREAMY LEMON
AND WHITE BEAN DIP
$0.41
PER SERVE
15
$0.34
PER SERVE
$0.37
PER SERVE
$0.71
PER SERVE
20
LEBANESE BREAD
CRISPS 3 WAYS
SERVES 6 (AS NIBBLES)
PREP 10 MINUTES COOK 7 MINUTES
Nagi says:
+ FOR THE LEBANESE BREAD CRISPS:
Dukkah, an Egyptian spice blend made of nuts
and seeds, can be found in the dried herb and
spice section of most supermarkets.
+ FOR THE POTATO BITES: You can find
antipasto mix in the deli section at major
supermarkets, or use one of the bottled
varieties and drain well before using.
OCTOBER 2016
THE INFO
+ ENTERTAINING
$1.57
EACH
35
THE INFO
+ ENTERTAINING
$1.12
PER SERVE
40
53
CELEBRATE
the Moon Festival
Claire says: This time of family gatherings
and feasting is also known as the Mid-autumn
Festival, and is celebrated throughout Asia
STYLINGYAEL GRINHAM
55
VIETNAMESE
LEMONGRASS AND
CHILLI STEAMED FISH
THE INFO
+ ASIAN
+ ENTERTAINING
+ LOW FAT
+ LOW SATURATED FAT
+ HIGH IN OMEGA-3
$8.72
PER SERVE
45
VIETNAMESE LEMONGRASS
AND CHILLI STEAMED FISH
SERVES4
PREP20 MINUTES
COOK25 MINUTES
OCTOBER 2016
Cooks note:
FOR THE VIETNAMESE LEMONGRASS AND
CHILLI STEAMED FISH: We made a salad of
green oak lettuce, thinly shredded carrot and
cucumber, and fresh mint leaves and served
it with bought Vietnamese dressing.
MALAYSIAN
KARI KAY CURRY
STICKY KOREAN
FRIED CHICKEN
THE INFO
THE INFO
+ ASIAN
+ EASY
+ ENTERTAINING
+ ASIAN
+ ENTERTAINING
$2.75
$3.05
PER SERVE
PER SERVE
2
VEGIES PER
SERVE
STICKY KOREAN
FRIED CHICKEN
SERVES4
PREP15 MINUTES (PLUS MARINATING)
COOK45 MINUTES
SFI recommends:
Obap Korean BBQ Marinade
Bulgogi has a sweet but savoury
barbecue taste. Add it to Korean
dishes for an authentic flavour.
57
CHINESE ORANGE
AND SOY GLAZED
DUCK WITH SHIITAKE
MUSHROOM RICE
THE INFO
+ ASIAN
+ ENTERTAINING
$7.92
PER SERVE
Cooks note:
For a cheaper option, use chicken breast
fillets, skin on. Cooking time will be longer,
as chicken needs to be cooked right through.
$8.87
PER SERVE
OCTOBER 2016
good enough
ASPARAGUS AND
GOATS CHEESE
+ VEGETARIAN
$5.24
PER SERVE
2
VEGIES PER
SERVE
61
PERSIAN-SPICED FISH
WITH QUINOA SALAD
PERSIAN-SPICED
SERVES 4
PREP 10 MINUTES COOK 15 MINUTES
+ HIGH FIBRE
+ LOWER SODIUM
PER SERVE
1 tablespoons pomegranate
molasses (see notes)
Plain Greek-style yoghurt, to serve
1 Combine quinoa and 3 cups water in
a large saucepan. Cover. Bring to the boil
over high heat. Reduce heat to low. Cook
for 10 minutes or until water is absorbed.
Transfer to a sieve. Rinse under cold water.
Drain well. Transfer to a large bowl.
2 Meanwhile, combine turmeric, cumin,
paprika and cinnamon in a large, shallow
bowl. Add 2 tablespoons oil. Seasonwith
salt and pepper. Stir to combine. Add fish,
turning to coat.
3 Heat a large frying pan over high heat.
Add fish, skin-side down. Cook for
2 minutes each side or until golden and
just cooked through. Transfer to a plate.
4 Add pistachios, currants, zest and mint
leaves to quinoa. Toss gently to combine.
5 Whisk orange juice, pomegranate
molasses and remaining oil in a bowl.
Season with salt and pepper. Drizzle half
the dressing over quinoa mixture. Toss
to combine. Divide among serving plates.
Top with fish and drizzle with remaining
dressing. Serve with yoghurt sprinkled
with extra cinnamon.
NUTRITION: (per serve) 3267kJ; 36.6g fat;
SFI recommends:
Make your own yoghurt at home
with EasiYo. Three simple steps
give you perfect, creamy results
every time. Visit easiyo.com
OCTOBER 2016
$5.24
PER SERVE
2
VEGIES PER
SERVE
LAMB MEATBALLS
AND MUSHROOMS
THE INFO
+ SUPER EASY
$6.30
PER SERVE
2
VEGIES PER
SERVE
50g butter
8 sheets filo pastry
1 leek, trimmed, thinly sliced
(white part only)
1 garlic clove, crushed
2 bunches asparagus, trimmed,
halved diagonally
200g marinated soft goats cheese,
drained, crumbled
2 witlof, leaves separated (see notes)
1 green apple, cored, thinly sliced
2 tablespoons pine nuts, toasted
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 Preheat oven to 180C/160C fan-forced.
2 Melt butter in a large frying pan over
low heat for 2 minutes or until just
foaming. Remove from heat.
3 Place 1 sheet of filo on a flat surface.
Cover remaining filo sheets with a dry tea
Cooks notes:
+ FOR THE PERSIAN-SPICED FISH WITH
QUINOA SALAD: You can use salmon
fillets if you prefer.
+ FOR THE LAMB MEATBALLS AND
MUSHROOMS WITH RAG PASTA: We
used lamb and rosemary sausages. You
can use beef or pork sausages, if you prefer.
+ Substitute portobello with Swiss brown
or flat mushrooms.
+ Pomegranate molasses is available
from large supermarkets and delis.
+ FOR THE ASPARAGUS AND GOATS
CHEESE FILO TART: We used green
and red witlof. You can just use green.
63
OLIVE-STUFFED CHICKEN
BREASTS WITH CHAT POTATOES
SERVES 4
PREP 20 MINUTES COOK 30 MINUTES
GINGER-POACHED
THE INFO
+ ASIAN
+ EASY
+LOW FAT
+ LOW SATURATED FAT
$4.62
PER SERVE
GINGER-POACHED
CHICKEN SALAD
SERVES 4
PREP 20 MINUTES
COOK 15 MINUTES
OCTOBER 2016
Cooks notes:
+ FOR THE GINGER-POACHED CHICKEN
SALAD: Chinese black vinegar is available
at large supermarkets and Asian food shops.
Or use rice wine vinegar instead.
+ Use a green butter lettuce, if you prefer.
OLIVE-STUFFED
CHICKEN BREASTS
+ ENTERTAINING
$5.96
PER SERVE
65
CHEESY CHICKEN
ENCHILADA BAKE
CHEESY CHICKEN
ENCHILADA BAKE
THE INFO
$3.32
PER SERVE
2.5
VEGIES PER
SERVE
Salsa
unday night
Make this on stSep 3.
to the end of ed for Monday!
Dinners sort
67
Get ahead:
$0.40
TINY TACO DIPPING POTS
SERVES 8
PREP 20 MINUTES
YOULL NEED 8 X 12 -CUP-CAPACITY
PER SERVE
55
CHEESY HAWAIIAN
BREAD STICKS
MAKES 30
PREP 25 MINUTES (PLUS
STANDING)
COOK 30 MINUTES
69
LITTLE CHEESEBURGER
SKEWERS
MAKES 24
PREP30 MINUTESCOOK25 MINUTES
YOULL NEED 24 MINI SKEWERS.
$0.22
PER SERVE
55
OCTOBER 2016
CRUNCHY-COATED
FISH AND CHIPS
SERVES 8
PREP25 MINUTES
COOK15 MINUTES
THE INFO
+ ASIAN
+ KID FRIENDLY
$0.20
PER SERVE
CRUNCHY-COATED
FISH AND CHIPS
THE INFO
+ KID FRIENDLY
$4.45
PER SERVE
SFI recommends:
Kewpie Mayonnaise is perfect with
everything from Japanese sushi to
sandwiches and salads. Find it in
the Asian section of supermarkets.
40
71
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ICE BREAKERS
EACH
STRAWBERRY
AND GIN COCKTAIL
SERVES 2
PREP 10 MINUTES
1 passionfru t halved
P R ERVE
SERVES 2
PREP 5 MINUTES
(PLUS 10 MINUTES STANDING)
$1.84
EA H
ROASTED OLIVES
ORANGE
PASSIONFRUIT
AND THYME
G N CRUSH
$2.52
EA H
OCTOBER 2016
76
LUCKY DIPS
CREAMY DIPS
AND ROASTED
OLIVES TO SERVE
WITH DRINKS
OR AS ANTIPASTI.
15
THE INFO
$0 39
PER S RVE
Season Serve
NUTRITION (per serve) 541kJ 0 3g fat
to serve
rims
We dipped thein
of our glasses salt.
water, then sea
ANTIPASTO BOARD
STYL NG
SERVES 2
PREP 5 MINUTES
$0.66
PER S RVE
$2.39
ORANGE, PASSIONFRUIT
AND THYME GIN CRUSH
+ EASY
+ JUST 5 NGRED ENTS
+ VEGETAR AN
$0 86
STRAWBERRY
AND GIN COCKTAIL
SPRING DRINKS
FRESH FRUITS
AND HERBS
STAR IN THESE
QUICK AND EASY
GIN COCKTAILS.
Get the party started with fun cocktails that are a cinch to make
using fresh fruit vegies and herbs Any teetotaller guests will be
just as happy with these as mocktails just leave out the gin!
THE INFO
+ EASY
+ VEGETARIAN
DUKKAH SW RLED
LABNE D P
BROAD BEAN
AVOCADO AND
MINT D P
THE INFO
74
30
OCTOBER 2016
NO-FUSS NIBBLES
Finger food is always a favourite whether youre providing a ight snack
for guests or whetting their appetite for the main event With eight quick
and easy canaps to choose from, everyones sure to be satisfied
SMOKED CHICKEN
GRAPE AND BR E BITES
ROAST BEEF
CAPS CUM AND
BOCCONC NI BITES
STUFFED PEPPER
AND SALAMI BITES
MAKES 8
PREP 10 MINUTES
MAKES 8
PREP 15 M NUTES
MAKES 8
PREP 10 MINUTES
8 cornichons
4 slices pastrami halved
8 small baby spinach leaves
$1.45
EA H
$0.62
EACH
SMOKED CHICKEN,
GRAPE AND BRIE BITES
MAKES 8
PREP 15 M NUTES
FETTA AND
TOMATO B TES
SMOKED SALMON
AND POTATO B TES
$0.50
E CH
$0.40
STUFFED PEPPER
AND SALAMI BITES
EACH
$0.62
EACH
PASTRAMI AND
CORN CHON BITES
$0 64
EACH
ROCKMELON PRAWN
AND CUCUMBER BITES
BEETROOT ROCKET
AND BLUE CHEESE B TES
$0.93
$0.93
EACH
EACH
MAKES 8
PREP 15 M NUTES
SMOKED SALMON
AND POTATO BITES
MAKES 8
PREP 25 MI UTES
BEETROOT, ROCKET
AND BLUE CHEESE BITES
MAKES 8
PREP 15 M NUTES
MAKES 8
PREP 10 MINUTES
ROCKMELON, PRAWN
AND CUCUMBER BITES
COOK 20 MINUTES
JERK CH CKEN W TH
P NEAPPLE AND
COCONUT SALSA
THE INFO
small wedges
+ BARBECUE
+ GLUTEN FREE
+ LOW FAT
+ LOW SATURATED FAT
$3 75
PER SERVE
82
BARBIE MATES
DAMPER ROLLS
WITH A NEW
Cooks notes:
+ Allspice s a ground dried berry native
to Jamaica wi h quite an ntense flavour
You can use a mixture of ground cinnamon
cloves and nutmeg nstead
+ Heat a frying pan over medium heat
Add desiccated coconut and cook toss ng
for 1 to 2 minutes until toasted.
jalapeo ch llies
1 tablespoon desiccated coconut toasted
(see notes)
1 tablespoon ime juice
2 teaspoons extra virgin o ive o l
1 Combine red chil i ginger garlic sugar
hyme allspice ime rind and juice o l and
salt in a sma l bowl Season wi h pepper
2 Place chicken in a large sha low glass
or ceramic dish Pour over marinade
urning to coat Cover Refrigera e for
4 hours or overnight
3 Heat a barbecue gr ll or charg ill pan
over medium high heat D ain chicken
Ba becue chicken for 5 to 6 minutes
each side or un il browned and cooked
through. Transfer to a plate.
OCTOBER 2016
OCTOBER 2016 super food ideas 81
ROUND EM UP
CARAMELISED
ON ON AND CHEDDAR
DAMPER ROLLS
THE INFO
MAKES 12
PREP 15 MINUTES
+ VEGETARIAN
EACH
6 egg wh tes
Pinch of cream of tartar
1 cups caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
2 teaspoons van lla extract
2 mangoes roughly chopped
cup orange juice (see note)
300ml thickened cream
1 cup fresh or frozen (thawed) raspberries
84
DIVA-LICIOUS!
$0 37
SPICE NIGHT
CRANK UP THE
BARBIE FOR
FINGER LICKIN
JAMAICAN
JERK CHICKEN.
80
HOT STUFF
PASTRAMI AND
CORNICHON BITES
REC PES K M COVERDALE PHOTOGRAPHY CRA G WALL STYL NG JENN TOLHURST FOOD PREPARAT ON AM RA GEORGY
PICK N MIX
EIGHT CLEVER
COMBOS ON
A STICK FOR
SUPER-SIMPLE
ENTERTAINING.
8 WAYS
REC PE K M COVERDALE PHOTOGRAPHY CRA G WALL STYL NG JENN TOLHURST FOOD PREPARAT ON AM RA GEORGY
78
EASY CANAPS
YOULL NEED 8 SMALL SKEWERS ABOUT 8CM LONG FOR EACH OF THESE REC PES
MANGO MELBA
PAVLOVA
THE INFO
$1.43
P R ERVE
Cooks note:
For an adults only ve sion of he mango
sauce simply swap 1 tablespoon orange
juice for Cointreau or Grand Marnier.
GRAND FINALE
BRING THE
HOUSE DOWN
WITH A DIVINE
MANGO MELBA
PAVLOVA.
73
ICE BREAKERS
rims
We dipped thsein
of our glasse a salt.
water, then se
ORANGE, PASSIONFRUIT
AND THYME GIN CRUSH
STRAWBERRY
AND GIN COCKTAIL
SERVES2
PREP5 MINUTES
SERVES2
PREP10 MINUTES
1 passionfruit, halved
cup (60ml) gin
1 teaspoon Angostura aromatic bitters
cup orange juice
2 sprigs fresh thyme
Crushed ice and orange slices, to serve
OCTOBER 2016
Get the party started with fun cocktails that are a cinch to make
using fresh fruit, vegies and herbs. Any teetotaller guests will be
just as happy with these as mocktails just leave out the gin!
STRAWBERRY
AND GIN COCKTAIL
$2.39
EACH
$1.84
EACH
ORANGE,
PASSIONFRUIT
AND THYME
GIN CRUSH
$2.52
EACH
75
ROASTED OLIVES
SERVES 8 (AS PART OF A PLATTER)
PREP 10 MINUTES COOK 20 MINUTES
OCTOBER 2016
RECIPES KIM COVERDALE PHOTOGRAPHY CRAIG WALLSTYLING JENN TOLHURSTFOOD PREPARATION AMIRA GEORGY
ANTIPASTO BOARD
SERVE THESE ANTIPASTI WITH ASSORTED
BROAD BEAN,
AVOCADO AND
MINT DIP
THE INFO
+ EASY
+ VEGETARIAN
DUKKAH-SWIRLED
LABNE DIP
THE INFO
+ EASY
+ JUST 5 INGREDIENTS
+ VEGETARIAN
$0.86
$0.66
PER SERVE
PER SERVE
15
THE INFO
$0.39
PER SERVE
30
77
NO-FUSS NIBBLES
Finger food is always a favourite, whether youre providing a light snack
for guests or whetting their appetite for the main event. With eight quick
and easy canaps to choose from, everyones sure to be satisfied
SMOKED CHICKEN,
GRAPE AND BRIE BITES
ROAST BEEF,
CAPSICUM AND
BOCCONCINI BITES
$1.45
EACH
$0.62
FETTA AND
TOMATO BITES
SMOKED SALMON
AND POTATO BITES
$0.50
EACH
$0.40
STUFFED PEPPER
AND SALAMI BITES
EACH
$0.62
EACH
PASTRAMI AND
CORNICHON BITES
$0.64
EACH
BEETROOT, ROCKET
AND BLUE CHEESE BITES
$0.93
EACH
OCTOBER 2016
ROCKMELON, PRAWN
AND CUCUMBER BITES
$0.93
EACH
RECIPES KIM COVERDALE PHOTOGRAPHY CRAIG WALLSTYLING JENN TOLHURSTFOOD PREPARATION AMIRA GEORGY
EACH
STUFFED PEPPER
AND SALAMI BITES
PASTRAMI AND
CORNICHON BITES
MAKES 8
PREP 10 MINUTES
MAKES 8
PREP 15 MINUTES
MAKES 8
PREP 10 MINUTES
8 cornichons
4 slices pastrami, halved
8 small baby spinach leaves
150g swiss cheese, cut into small triangles
SMOKED CHICKEN,
GRAPE AND BRIE BITES
MAKES 8
PREP 15 MINUTES
ROCKMELON, PRAWN
AND CUCUMBER BITES
MAKES 8
PREP 15 MINUTES
SMOKED SALMON
AND POTATO BITES
MAKES 8
PREP 25 MINUTES
BEETROOT, ROCKET
AND BLUE CHEESE BITES
MAKES 8
PREP 15 MINUTES
MAKES 8
PREP 10 MINUTES
79
THE INFO
+ BARBECUE
+ GLUTEN FREE
+ LOW FAT
+ LOW SATURATED FAT
$3.75
PER SERVE
OCTOBER 2016
HOT STUFF
AND COCONUT SALSA
81
ROUND EM UP
CARAMELISED
ONION AND CHEDDAR
DAMPER ROLLS
THE INFO
MAKES 12
PREP 15 MINUTES
+ VEGETARIAN
$0.37
EACH
OCTOBER 2016
RECIPE KIM COVERDALE PHOTOGRAPHY CRAIG WALLSTYLING JENN TOLHURSTFOOD PREPARATION AMIRA GEORGY
83
OCTOBER 2016
DIVA-LICIOUS!
MANGO MELBA PAVLOVA
$1.43
PER SERVE
$0.78
EACH
OCTOBER 2016
HAZELNUT MOCHA
DOUGHNUTS
THE INFO
EASY DOUGHNUT DOUGH
$1.37
EACH
COOK 5 MINUTES
HAZELNUT MOCHA
DOUGHNUTS
MAKES 14
PREP 1 HOUR (PLUS 1 HOUR 35 MINUTES
STANDING)
COOK 30 MINUTES
OCTOBER 2016
Emma says:
Heat oil on high heat until it reaches 150C
on a candy thermometer. Once it has reached
150C, reduce heat to medium-low before
cooking the first batch of doughnuts. Increase
the heat to high until it reaches 150C, then
reduce to medium-low before cooking the
next batch. Repeat process for each batch.
SWEET DOUGHNUTS
Glaze
RAINBOW
DOUGHNUT
HOLES
THE INFO
+ KID FRIENDLY
$0.18
EACH
$0.35
EACH
STRAWBERRIES AND
CREAM DOUGHNUTS
THE INFO
$0.78
EACH
STRAWBERRIES AND
CREAM DOUGHNUTS
MAKES12
PREP1 HOUR (PLUS 1 HOUR 25 MINUTES
STANDING)COOK25 MINUTES
OCTOBER 2016
SWEET DOUGHNUTS
PINEAPPLE DOUGHNUTS
MAKES12
PREP1 HOUR 15 MINUTES (PLUS 1 HOUR 40
MINUTES STANDING)COOK20 MINUTES
$0.82
EACH
CINNAMON TOFFEE
DOUGHNUTS
MAKES20
PREP1 HOUR 5 MINUTES (PLUS 1 HOUR
30 MINUTES STANDING)COOK35 MINUTES
91
MAKES 22
PREP 1 HOUR (PLUS 20 MINUTES
REFRIGERATION)
YOULL NEED 22 WHITE LOLLIPOP STICKS.
Cooks notes:
+ Store spider pops in an airtight
container in the fridge for up to 2 days.
+ Remove from the fridge 15 minutes
before serving.
OCTOBER 2016
HALLOWEEN
SPIDER POPS
THE INFO
+ KID FRIENDLY
$0.85
EACH
93
MILKSHAKE CAKE
EGG AND DAIRY-FREE
STRAWBERRY
MILKSHAKE CAKE
THE INFO
+ KID FRIENDLY
+ DAIRY-FREE
+ EGG-FREE
$0.51
PER SERVE
Frosting
SUPER SHELF
Dairy-free delish
Cake creativity
Flavours to savour
OCTOBER 2016
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Recipes to
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Plus
Spr ng ime
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Rec pes to
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Fes iv l
dinnertime dishes
E SY
C R H K N
Y 56
OLK DO
FO D CADE I S
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6
O EN THE
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EVEAL
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Plus
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par y food
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PUZZLES
CROSSWORD WHEN THE CROSSWORD IS COMPLETE,
THE COLOURED BOXES SPELL OUT A MYSTERY WORD.
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Receives (award)
Troy and Star Trek actor,
... Bana
Just OK (2-2)
Barons & dukes
Boards
Distinctive air
Rainbow shapes
Trick
Check (accounts)
Psychedelic drug (1,1,1)
Mucus
Come into view
Conger or moray
Take legal action
Peeled (of paint)
From the menu, ... carte
(1,2)
Irish organisation (1,1,1)
Debacle
Perish
Ugly old woman
White wine, ... Riesling
Smears
Spreading tree
Romanian capital
Coaxed
Frightened
Vigorous
Land of the Rising Sun
Use frugally, ... out
Small amount
Holy book
Fate
Ablaze
Levis
Ooh & ...
Judo ranking
You ... what you eat
Alongside (4,2)
Large information
technology company
(1,1,1)
Place offering food &
lodging
Rang up
X-Men actor, ... McKellen
Shakes like jelly
Scandal sheet
Most abusive
Mumbai is there
Used fishing rod
Mongrel
Sweet sandwich filling
Egyptian river
The seven year ...
Space flight agency
Cut-flower holder
91
90
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W
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I
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N A A N
N
G O G E T T
S A T A N
I
I
S
O
E D A M
S I N N
T
E
N E W S C A S T S
S
W
N
V
A
R
U N C O N
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O
E P E
N
L I L O
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C
T
R
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T
P
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A
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U
S A O
I
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E
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N
L
A
I
G
A
H O N E S T L Y
L
I
S
OCTOBER 2016
A
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E D
A
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