| YOURS FREE | NOVEMBER 2019

CURTIS
STONE’S

28
RECIPES &
TIPS FOR
THE PARTY
COLES MAGAZINE | NOVEMBER 2019

SEASON

Curtis’
Christmas
Pavlova
Trifle
See page 22

YOUR

STARTER KIT
• Show-stopping desserts • Easy finger food ideas • Cocktails & mocktails

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 WELCOME

Let's get
started
S
ummer’s almost here and the party
season is heating up along with the
YOUR CHRISTMAS STARTER KIT
weather. To help keep you organised
and inspired, we’ve packed this issue with MAKE-AHEAD DESSERTS
loads of new ideas for stress-free entertaining. TO WOW YOUR GUESTS
The best place to start your party planning Don’t want to fuss over
is Curtis Stone’s handy guide from page 9. dessert on the day? Just
This collection of expert recipes and tips open the fridge and pull
has you covered for amazing starters, salads, out one of the show
mains and desserts using the best of spring stoppers from page 81.
and summer produce. Then find more easy,
delicious ideas throughout the issue, from
finger food and party drinks to spectacular YOUR ULTIMATE GUIDE
desserts, including new ways to make the TO FINGER FOOD
most of mango season (p95). Want an Discover easy, tasty and
easy way to get together with friends on oh-so festive ideas for
the weekend? Turn to page 51 for a relaxed sweet and savoury party
menu you can throw together and plates from page 25,
enjoy alfresco. including some top buys.
As the festive season gets into full swing,
you’ll need lots of quick-and-easy ideas
PARTY DRINKS FOR
Photography Ben Dearnley Styling Berni Smithies

for busy weeknights. To help you breeze

through, we’ve got 30-minute mains (p105), THE FESTIVE SEASON
midweek barbecues (p119), fresh-tasting Make a splash at every
no-cook meals (p127) and super-simple gathering from now
5-ingredient dinners (p113). Enjoy the issue. until Christmas with the
refreshing cocktails and
THE COLES MAG TEAM mocktails from page 39.

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

instagram.com/ pinterest.com/
facebook.com/coles coles.com.au/cookingclub youtube.com/coles
colessupermarkets colesrecipes

#colesmag 3

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 IN THIS ISSUE

»»CONTENTS »»»
FROM PLATTERS AND PARTY BITES TO DRINKS
AND DESSERTS, OUR NOVEMBER ISSUE IS
YOUR GUIDE TO FESTIVE ENTERTAINING.
PLUS WE’VE GOT QUICK AND SIMPLE MEALS
TO GET YOU THROUGH BUSY WEEKNIGHTS.
Pomegranate
Gin Fizz (see
recipe p40)

PARTY READY FRESH IDEAS & EASY MEALS FESTIVE TREATS

p36 p114 p154

CURTIS STONE’S PARTY FOOD...P9
Get ready to entertain thanks to Curtis’
irresistible recipes, plus handy tips to
make it your best-ever feast.
FINGER FOOD FOR FRIENDS...P25
We’ve rounded up our top bites
to help you satisfy a crowd in style.
PARTY DRINKS...P39
Treat your guests with these fun and
refreshing cocktails and mocktails.
FOOD TO SHARE...P51
Embrace the long afternoons with this
perfect party menu for the outdoors.
CHILLED DESSERTS...P81
These show-stopping desserts will make
your festive table shine this Christmas.
EASY PLATTERS...P69
Put together a ’gram-worthy grazing
platter using great buys from Coles.
IN-SEASON MANGOES...P95
Enjoy juicy golden mangoes in
delicious mains and sweet desserts.
FAST & FRESH...P105
These easy dinners have got you sorted.
WHAT’S FOR DINNER?...P113
Get home faster with only 5 ingredients.
BBQ WEEKNIGHTS...P119
Monday to Friday is more exciting
with our sure-fire barbecue recipes.
NO-COOK MEALS...P127
Whip up these tasty, fuss-free salads.
GIFTS FOR THE TEACHER...P136
Get into the spirit of giving with these
clever Christmas gift ideas you can
put together at home.
FAKE IT, DON’T MAKE IT...P154
Make this sweet and simple candy cane
cake for your festive table.
PLUS
FIND LOVE BUY...P143
New and must-try buys from the aisles.
EXTRAS...P151
Find out how you can help Coles
support Little Athletics.
RECIPE INDEX...P153

6 coles.com.au

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NEW
NEW
W
20659145AA 2019-10-01T10:25:09+10:00

PROBIOT ICS
Helps improve your digestive comfort*

NO ADDED
SUGAR

* By consuming 2x125g serve per day during 4 weeks and

maintaining a balanced diet and healthy lifestyle
Not all products are available in all stores
 cooking with Curtis

CURTIS S T O N E’s
Portrait photography Peter Brew-Bevan Recipe photography Ben Dearnley Styling Michelle Noerianto Food preparation Tracy Rutherford

complete guide to
christmas PART 1
I love cooking for family and friends
during the festive season. Get ready
for your own celebrations with my
recipes, ideas and handy tips to
help you on your way. Enjoy!

#colesmag 9

CLS1119p009 9 10/10/19 6:19 pm

 Starters
Grab a drink and welcome guests with these
tasty bites to fire up everyone’s appetites.
CHARRED CAPSICUM DIP
4 red capsicums
2 tsp extra virgin olive oil
8 small pita breads, divided
4 garlic cloves
1 tsp cayenne pepper
1 tsp ground cumin
1½ cups (150g) walnuts
¼ cup (60ml) lemon juice
1 cup (250ml) extra virgin
olive oil, extra
Flat-leaf parsley leaves, to serve
Chopped toasted walnuts, to serve
1. Prepare a barbecue for high heat.
Lightly brush capsicums with the oil.
Barbecue capsicums, turning
10 coles.com.au
CLS1119p010 10
Serves 8 Prep 10 mins (+ cooling time) Cooking 20 mins
occasionally, for 12 mins or until charred
and blistered all over. Transfer to a
heatproof bowl. Cover and set aside
to cool slightly.
2. Barbecue 1 pita bread until lightly
charred. Set aside to cool slightly.
Tear into pieces.
3. Peel, seed and coarsely chop the
capsicum. In a food processor, process
the garlic, cayenne pepper, cumin and
3 tsp salt. Add the chargrilled pita
bread and pulse until finely chopped.
Add the capsicum, walnuts, lemon juice
and extra oil. Pulse until the mixture is
well combined but still chunky. Spoon
the capsicum mixture into a serving
bowl. Garnish with the parsley and
toasted walnut.
4. Barbecue remaining pita bread for
1 min each side or until lightly charred
and warmed through. Serve with the dip.
PER SERVE
Energy 2147kJ/514 Cals (25%) Protein 8g (16%)
Fat 44g (63%) Sat Fat 6g (25%) Sodium 1006mg (50%)
Carb 20g (6%) Sugar 7g (8%) Dietary Fibre 5g (17%)
NO BBQ? NO WORRIES
“If you don’t have a barbecue, cut
the capsicums into flat pieces and
cook them under a grill, cut-side
down, until charred. Heat the pita
under the grill or in a frying pan.”
10/10/19 6:19 pm

SPICED BBQ LAMB RIBS
Serves 8 Prep 30 mins (+ 30 mins resting time) Cooking 2 hours 35 mins
1 tbs coriander seeds
2 tsp fennel seeds
½ tsp cumin seeds
1 tbs smoked paprika
½ tsp cayenne pepper
1.8kg Coles Australian Lamb Slow
Cook Ribs
2 tbs olive oil
Yoghurt sauce
1 cup (280g) Greek-style yoghurt
¼ cup (60ml) olive oil
1 long red chilli, seeded, finely chopped
1 tbs finely chopped flat-leaf parsley
2 tsp finely chopped tarragon
1 tsp finely chopped rosemary
1 lemon, rind finely grated, juiced
1. Preheat oven to 160°C (140°C
fan-forced). Use a spice grinder or
mortar and pestle to grind the coriander
seeds, fennel seeds and cumin seeds to
a fine powder. Transfer to a small bowl
with the paprika, cayenne pepper and
1 tbs salt. Stir to combine.
CLS1119p011 11
Cooking with Curtis
3 SEAFOOD STARTERS
An Aussie favourite, seafood adds a
special touch to any menu. Try these
refreshing starters from Curtis.
SPICE IT UP
“Grinding whole
spices adds
amazing flavour Give barbecued prawns a tropical
but you can use twist with a zesty passionfruit
ground spices if sauce. Find Curtis’ recipe at
you like. If using coles.com.au/bbqprawnponzu.
ground coriander,
reduce to 3 tsp.
The fennel and
cumin quantities
remain the same.”
2. Separate the lamb ribs and pat dry
with paper towel. Brush all over with
the oil. Sprinkle the spice mixture Refresh a classic with Curtis’
evenly over both sides of the lamb. Smoked Salmon Carpaccio. Get the
Place lamb on a large heavy rimmed no-cook recipe at coles.com.au/
baking tray. Cover tray tightly with foil. salmoncarpaccio.
Bake for 2½ hours or until the lamb is
tender. Carefully place covered baking
tray on a wire rack for 30 mins to rest.
3. Meanwhile, to make the yoghurt
sauce, in a small bowl whisk the yoghurt,
oil, chilli, parsley, tarragon and rosemary
with ½ tsp lemon rind and 1 tbs lemon
juice until well combined. Season with
salt and pepper.
4. Prepare a barbecue for medium-high
heat. Remove lamb from pan, discarding
excess fat and pan juices. Barbecue
the lamb for 2 mins each side or until
caramelised. Transfer to a large serving
platter and serve with the yoghurt sauce. Beat the heat with Curtis’
PER SERVE Prawn-Fennel Salad with Cherry
Energy 2162kJ/517 Cals (25%) Protein 29g (58%) Vinaigrette. Find it at coles.com.au/
Fat 42g (60%) Sat Fat 16g (67%) Sodium 1253mg (63%)
Carb 6g (2%) Sugar 5g (6%) Dietary Fibre 2g (7%) prawnfennelsalad.
10/10/19 6:19 pm
 sal ads ASPARAGUS, SNOW PEA
& WOMBOK SALAD
Serves 8 Prep 20 mins
Looking for a (+ 10 mins marinating time)
side dish that
looks great and 6 cups (300g) thinly sliced wombok
tastes fresh and (Chinese cabbage)
delicious? Try 1 bunch asparagus, woody ends trimmed,
these ideas. thinly sliced diagonally
200g snow peas, strings removed,
thinly sliced lengthways
1 continental cucumber, halved lengthways,
seeded, thinly sliced diagonally
1 carrot, peeled, cut into long matchsticks
250g cherry tomatoes, halved
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
¾ cup (105g) unsalted roasted
peanuts, chopped
Shallot dressing
¼ cup (60ml) soy sauce
⅓ cup (75g) caster sugar
6 limes, rind finely grated, juiced
⅓ cup (55g) finely chopped shallots
2 tbs minced lemongrass

1. To make the shallot dressing, whisk the soy

DRESS IT UP
“I always make my own vinaigrette – in just
a few minutes you can take a salad to the next
level. Here’s how to do it. Combine equal amounts
sauce, sugar, lime rind and ⅔ cup (160ml) lime
juice in a large bowl until sugar dissolves. Add
shallots and lemongrass. Set aside for 10 mins
to develop the flavours. Season with salt.
2. Meanwhile, in a separate large bowl,
combine the wombok, asparagus, snow peas,
cucumber, carrot, tomatoes, three-quarters of
the coriander, three-quarters of the mint and
half the peanuts.
3. Just before serving, add ¾ cup (185ml) of
the dressing to the wombok mixture. Season
with salt and toss to combine. Season with
more salt or lime juice, if needed.
4. Transfer the salad to a large serving
platter. Sprinkle with the remaining coriander,

of your favourite vinegar and good-quality olive
oil in a jar with a pinch of salt and some chopped
shallots. Give it a good shake and it’s ready.”
*Always check the label to make sure you’re using vegan ingredients.
mint and peanuts. Serve immediately with
the remaining dressing on the side.
PER SERVE
Energy 768kJ/184 Cals (9%) Protein 7g (14%)
Fat 8g (11%) Sat Fat 1g (4%) Sodium 722mg (36%)
Carb 18g (6%) Sugar 15g (17%) Dietary Fibre 7g (23%)

3 SUPER SIDES Add some colour to your festive table with Curtis’ fresh and easy salads.

Combine sweet Curtis’ Green Enjoy a fruity,

and savoury Beans with nutty combo
flavours in this Tomatoes & in this Peach &
Crispy Prosciutto Sesame is a great Quinoa Salad.
& Melon Salad. veggie side. Try Find Curtis’
Find the recipe the recipe at easy recipe at
at coles.com.au/ coles.com.au/ coles.com.au/
prosciuttomelon. greenbeans. peachquinoa.

CLS1119p012 12 10/10/19 6:19 pm

 Cooking with Curtis

A SALAD FOR
SPECIAL DIETS
“My salad can satisfy
all dietary restrictions
that show up at the
table – it’s dairy free
and vegan*. To make
it gluten free, use
gluten-free soy sauce
or tamari. If there’s
a nut allergy, peanuts
can be omitted.”
*Always check the label to make sure you’re using vegan ingredients.

Asparagus,
Snow Pea &
Wombok Salad

#colesmag 13

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 Cooking with Curtis

Whether your family’s festive centrepiece is

mains roast chicken or seafood, put a new twist on
your traditional faves with these great ideas.

BARBECUE TIP
“As an alternative to
barbecuing the chicken
on a beer can, marinate
chicken cuts (thighs,
drumsticks, breasts and
wings), then barbecue
over direct medium heat
to add a nice charred
flavour to the meat.”

Thai-Style
BBQ Chicken
(see recipe p19)

WATCH
Enjoy more
Asian-style
flavours with
Curtis’ roast
pork with Thai salad. See how he
does it at coles.com.au/curtispork.

#colesmag 15

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NEW LOW SUGAR

AUSTRALIAN SPARKLING MINERAL WATER + FRUIT JUICE

‘Deep Spring’ is a registered trade mark of Coca-Cola Amatil
 Cooking with Curtis

SEAFOOD SWAP BBQ Lobster

with Corn &
“Prefer prawns? They’re Ginger Butter
a perfect replacement for (recipe over
the lobster in this dish. page)
Use 1kg Coles Black
Tiger or Banana
Prawns, peeled,
leaving tails
intact, and
deveined.”

#colesmag 17

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FIND US IN THE HEALTH FOOD

AISLE
freedomfoods

THAI-STYLE BBQ CHICKEN
Serves 8 Prep 15 mins (+ 10 mins
resting & 12 hours marinating time)
Cooking 1¼ hours
⅓ cup (75g) brown sugar
¼ cup (60ml) fish sauce
¼ cup (60ml) salt-reduced soy sauce
1 tbs vegetable oil
1 stem lemongrass, sliced
10 coriander sprigs
8 garlic cloves, peeled
2 Coles Australian RSPCA Approved
Whole Chickens (about 2.2kg each)
2 x 375ml cans beer
Sweet chilli sauce
½ cup (110g) brown sugar
⅓ cup (80ml) lime juice
¼ cup (60ml) rice wine vinegar
2 tbs fish sauce
6 garlic cloves, finely chopped
4 long red chillies, seeded,
finely chopped
2 tbs finely chopped coriander
1. In a blender, blend the sugar,
fish sauce, soy sauce, oil, lemongrass,
coriander and garlic with 1 tsp salt
until smooth. Divide the mixture
between 2 large bowls. Add 1 chicken
to each bowl with ½ tsp freshly ground
black pepper. Turn to coat the chickens
inside and out. Cover and refrigerate
for at least 12 hours or up to 1 day.
2. Prepare a covered barbecue for
high cooking over indirect heat.
3. Pour off half of the contents (190ml)
of each beer can. Place the cans on a
large, heavy rimmed baking tray. Wipe
excess marinade from the chickens
and carefully position the chickens
over beer cans so they stand upright
(the legs should rest on the tray to
3 MUST-TRY MAINS Update classic ham, pork and seafood thanks to Curtis’ ideas.
Curtis’ Best-Ever
Glazed Ham
recipe features
a golden peach
and rum glaze.
Find it at
coles.com.au/
glazedham.
CLS1119p019 19
help steady them). Carefully place the
tray over the unlit portion of barbecue.
Cover barbecue.
4. Cook chickens, rotating 180 degrees
halfway through cooking, for 1¼ hours
or until the chicken skin is golden
brown and crisp, juices run clear and
a meat thermometer inserted into the
thickest part of the thigh registers 73°C.
(Alternatively, roast the chickens in an
oven at 200°C or 180°C fan-forced for
1¼ hours or until cooked through.)
5. Using tongs, carefully transfer
chickens and cans to a large carving
board. Carefully lift chickens from cans.
Place chickens on the board and set
aside for 10 mins to rest. Discard cans.
6. To make the sweet chilli sauce,
whisk the sugar, lime juice, vinegar and
fish sauce in a medium bowl until sugar
dissolves. Stir in the garlic, chilli and
coriander with ½ tsp sea salt flakes
and ½ tsp freshly ground black pepper.
Drizzle a small amount of the sauce
over the chickens. Serve with the
remaining sweet chilli sauce.
PER SERVE
Energy 3136kJ/750 Cals (36%) Protein 58g (116%)
Fat 43g (61%) Sat Fat 13g (54%) Sodium 1994mg (100%)
Carb 27g (9%) Sugar 24g (27%) Dietary Fibre 3g (10%)
BBQ LOBSTER WITH CORN
& GINGER BUTTER
Serves 8 Prep 25 mins Cooking 25 mins
3 spring onions, white and
green parts, divided
300g unsalted butter, softened
3 tbs finely grated fresh ginger
6 corn cobs, husks and silk removed
Olive oil, for coating
6 lobster tails, halved lengthways
400g green beans, trimmed
Can’t go past
crackling? Try
Curtis’ Roast
Pork Leg with
Warm Herbed
Potato Salad. Go
to coles.com.au/
roastporkleg.
Cooking with Curtis
1 tbs sesame seeds, toasted
2 limes
Crushed chilli flakes, to serve (optional)
1. Prepare a barbecue for high heat.
Finely chop white parts of spring
onions. In a medium bowl, combine
the white parts of the spring onions,
butter, ginger and 1½ tsp sea salt flakes.
Transfer half the butter mixture to
a small serving dish and reserve.
2. Brush the corn with oil. Barbecue
the corn, turning occasionally, for
8 mins or until charred and tender.
Brush the corn with a little of the
remaining butter mixture. Season with
salt. Cut each corn cob crossways into
four pieces and place on a large
serving platter. Cover to keep warm.
3. Meanwhile, brush the lobster tails
with oil. Barbecue the lobster tails,
cut-side down, for 3 mins or until char
marks appear on the meat. Turn over
lobster tails, brush the meat with the
butter mixture and cook for a further
3 mins or until cooked through.
Transfer to the serving platter. Cover.
4. Toss green beans with enough oil to
coat. Barbecue, turning, for 5 mins or
until slightly charred and crisp-tender.
Season and transfer to serving platter.
5. Finely chop green parts of the spring
onions. Sprinkle the sesame seeds and
spring onions over the lobster mixture.
Finely grate lime rind and sprinkle over
the platter. Quarter limes and squeeze a
little lime juice over lobster mixture and
arrange lime wedges on platter. Sprinkle
with the chilli flakes, if using. Serve with
the reserved butter mixture.
PER SERVE
Energy 2757kJ/660 Cals (32%) Protein 59g (118%)
Fat 37g (53%) Sat Fat 21g (88%) Sodium 1192mg (60%)
Carb 19g (6%) Sugar 6g (7%) Dietary Fibre 9g (30%)
For seafood
with a twist, try
Curtis Barbecued
Salmon with
Poké Sauce and
Sushi-Style Rice
at coles.com.au/
salmonpoke.
#colesmag 19
10/10/19 6:19 pm
 desserts 3 MANGO DESSERTS
Sweet, juicy mango
Whether you need treats to share or
is a no-brainer for
a show-stopping dessert, Curtis’ great
entertaining. Make the ways with mango have you sorted.
most of it in Curtis’
party-perfect ideas.

Mango & Passionfruit Eton Mess

Smashed Pavlovas make a stunning
end to any feast. Find the recipe at
coles.com.au/mangoetonmess.

HOW TO CUT MANGOES Cool everyone down with creamy,

“Here’s a tip for getting the most fruit from a fruity iceblocks. Get the recipe for
mango. The mango seed is roughly the same Curtis’ Mango & Rice Pudding Pops
width as the stem – slice down each side as close at coles.com.au/mangopops.
to the stem as possible to remove each cheek.”

Whip up an eye-catching Christmas

centrepiece thanks to Curtis’
Tropical Pavlova Wreath. Go to
coles.com.au/tropicalpavlovawreath.

CLS1119p020 20 10/10/19 6:19 pm

 Cooking with Curtis

MAKE IT YOUR WAY

“Feel free to add other
fresh seasonal fruits
to this dessert. Try
it with cherries
and raspberries.”

SUMMER FRUIT
WITH LIME ICE
Serves 8 Prep 35 mins
(+ cooling & 31/2 hours
freezing time) Cooking 5 mins

1 cup (220g) caster sugar


7 limes
½ pineapple, peeled, cored,
cut into 2cm pieces
2 small mangoes, stoned, peeled,
cut into 2cm pieces
250g strawberries, sliced

1. In a small saucepan, bring the

sugar and 2½ cups (625ml) water
to a simmer over medium heat,
stirring until sugar has dissolved.
Finely grate 2 tsp lime rind from
2 limes. Add lime rind to syrup.
Set aside to cool completely.
2. Squeeze ¾ cup (185ml) lime
juice from about 5 limes. Add to
the syrup and stir to combine. Strain
lime mixture through a sieve into a
20cm square baking dish. Cover and
freeze for 30 mins or until the mixture
is icy around the edges.
3. Using a fork, stir edges of the
lime mixture into the centre. Freeze,
scraping and breaking up mixture with
a fork every 30 mins, for 3 hours or until
the mixture resembles flaky crystals.
Cover and return to the freezer.
4. Finely grate 2 tsp lime rind from
the 2 remaining limes into a large bowl.
Add pineapple, mango and strawberry
and gently fold to combine. Divide
the pineapple mixture among chilled
dessert glasses or small bowls. Top
with lime ice and serve immediately.
PER SERVE
Energy 725kJ/173 Cals (8%) Protein 1g (2%)
Fat 0.3g (0%) Sat Fat 0g (0%) Sodium 4mg (0%)
Carb 39g (13%) Sugar 39g (43%) Dietary Fibre 4g (13%)

#colesmag 21

CLS1119p021 21 10/10/19 6:19 pm

 cooking with Curtis

CHRISTMAS PAVLOVA TRIFLE

Serves 12 Prep 40 mins (+ 2½ hours chilling time)
Cooking 10 mins
TRIFLE IS ALWAYS
A CROWD-PLEASER
2 cups (500ml) thickened cream, whipped to soft peaks
100g Coles Vanilla Meringue Kisses
AT CHRISTMAS AND
100g Coles Flavoured Meringue Kisses* THIS ONE’S A BEAUTY.
Custard
1½ cups (375ml) full cream milk
IT’S INSPIRED BY THE
1½ cups (375ml) thickened cream CLASSIC PAV, BUT
5 extra-large Coles Australian Free Range Egg yolks† YOU DON’T HAVE
½ cup (110g) caster sugar
2 tbs cornflour TO TURN ON THE
30g unsalted butter, cubed, softened OVEN – TOO EASY!

pregnant women, young children, the elderly and people with compromised immune systems do not consume raw or lightly cooked eggs.
1 tsp vanilla bean paste or pure vanilla extract
Macerated fruit
250g cherries, halved, pitted

*Coles Christmas range, available while stocks last. No rainchecks. †This recipe contains lightly cooked egg. We recommend that
1 white peach, pitted, cut into 2cm wedges
1 yellow peach, pitted, cut into 2cm wedges
1 white nectarine, pitted, cut into 2cm wedges
1 yellow nectarine, pitted, cut into 2cm wedges
¼ cup (60ml) lemon juice
¼ cup (55g) caster sugar
250g raspberries

1. To make the custard, place milk and cream in a medium

heavy saucepan. Stirring occasionally, bring to a simmer
over medium heat.
2. Meanwhile, in a large heatproof bowl, vigorously whisk
egg yolks, sugar and ½ tsp sea salt flakes for 3 mins or until
very pale and light. Whisk the cornflour into the egg mixture,
then gradually whisk in the hot milk mixture.
3. Return mixture to a clean saucepan. Cook, whisking
constantly, over medium heat for 3 mins or until a few
bubbles burst on the surface and custard is thick and glossy.
Remove from heat and whisk in the butter and vanilla. Strain
the custard through a fine mesh sieve into a shallow container.
Quickly cover with plastic wrap, pressing directly onto surface
of custard. Chill for 2 hours or until cold and thickened.
4. To make the macerated fruit, in a bowl, toss the cherries, GET AHEAD
peaches, nectarines, lemon juice and sugar to coat. Stand “Make the custard up to
at room temperature, tossing occasionally, for 30 mins or 2 days ahead, cover and
until juices form. Gently fold in the raspberries. refrigerate. Assemble the
5. Spoon one-third of the cherry mixture into a 12-cup (3L) trifle, without topping with
glass serving dish. Top with one-third of the custard, one-third meringues, up to 4 hours
of the whipped cream and one-quarter of the meringues. ahead, cover and refrigerate.”
Repeat with remaining cherry mixture, custard, whipped cream
and two-thirds of the remaining meringues. Chill for 30 mins.
6. Decorate the trifle with remaining meringues to serve.
PER SERVE
Energy 1976kJ/473 Cals (23%) Protein 5g (10%) Fat 32g (46%) Sat Fat 20g (83%)
Sodium 60mg (3%) Carb 41g (13%) Sugar 40g (44%) Dietary Fibre 3g (10%)

22 coles.com.au

CLS1119p022 22 10/10/19 6:19 pm

 *Coles Christmas range, available while stocks last. No rainchecks. †This recipe contains lightly cooked egg. We recommend that
pregnant women, young children, the elderly and people with compromised immune systems do not consume raw or lightly cooked eggs.

CLS1119p023 23
Pick up the

for more of

December 5.
Christmas issue

– it’s in store on
Curtis’ essential
recipes and tips
NEXT MONTH – PART 2

#colesmag
23
cooking with Curtis

10/10/19 6:19 pm
20546949AA 2019-10-03T10:00:00+10:00

Try a fancier snack.

*
Maître d’ not included.

Products shown may not be available in all stores.

 8 party bites
Food for friends

must-t r y

COOKING FOR A CROWD THIS ENTERTAINING

SEASON? MAKE IT YOUR BEST SPREAD YET WITH
OUR EASY RECIPES AND HANDY BUYS FROM COLES.

1 Party Pies
Pass around a plate of tasty
little veggie pastries with
our Spinach & Pumpkin Party
Pies (see recipe p36).

#colesmag 25

CLS1119p025 25 10/10/19 4:18 pm

 2 rice
paper rolls
These rainbow rolls are party
perfect. Make them up
to 4 hours ahead, cover
with a damp cloth and
keep in the fridge.

DON’T OVERFILL

Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto
To stop rice paper
tearing while rolling,
only use a little of
the fillings for each
roll. Arrange them
neatly on the rice

*Always check the label to make sure you’re using vegetarian ingredients.
paper in roughly
the same shape you
want each roll to be.

VEGETARIAN RICE PAPER ROLLS Makes 30 Prep 30 mins (+ 5 mins standing time)

50g vermicelli rice noodles
30 small rice paper sheets
4 radishes, trimmed, thinly sliced
1 Lebanese cucumber,
cut into matchsticks
1 carrot, peeled, cut into matchsticks
½ avocado, stoned, peeled, sliced
1 cup (80g) shredded red cabbage
200g pkt honey soy tofu, thinly sliced
½ cup mint leaves
½ cup coriander leaves
1. Place noodles in a small heatproof
bowl. Cover with boiling water. Set
aside for 2 mins to soften. Drain well.
Use kitchen scissors to coarsely chop.
2. Fill a shallow dish with warm
water. Dip 1 rice paper sheet in water,
then drain and place on a clean board
(it will continue to soften on standing).
3. Arrange a little of the noodles, radish,
cucumber, carrot, avocado, cabbage,
tofu, mint and coriander along bottom
third of the rice paper sheet. Fold edge
of the rice paper sheet over the filling.
Fold in the sides, then roll up to enclose.
Transfer to a serving plate. Repeat with
remaining rice paper sheets, noodles,
radish, cucumber, carrot, avocado,
cabbage, tofu, mint and coriander.
PER RICE PAPER ROLL
Energy 149kJ/36 Cals (2%) Protein 2g (4%)
Fat 1g (1%) Sat Fat 0g (1%) Sodium 76mg (4%)
Carb 4g (1%) Sugar 1g (1%) Dietary Fibre 1g (3%)
SERVE WITH sweet chilli sauce

26 coles.com.au

CLS1119p026 26 10/10/19 4:18 pm

 Food for friends

3 Prawn skewers
Barbecued seafood is a sure-fire
party favourite, and a ready-to-cook
buy saves you time in the kitchen.
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto
*Always check the label to make sure you’re using vegetarian ingredients.

TAKE-IT-EASY SEAFOOD
Cook Coles Raw Garlic Prawn Skewers
or Sweet Chilli Prawn Skewers on
a chargrill for 2 mins each side or until
lightly charred and cooked through,
then serve with lemon or lime wedges
and basil leaves. Want to make your
own? Thread peeled raw prawns onto
soaked bamboo skewers, then brush
with oil – or try pesto or sweet chilli
sauce – before chargrilling.

CLS1119p027 27 10/10/19 4:18 pm

 4 mini toasts
This irresistible idea is as easy as
toast, spread, top and serve.

SMOKED SALMON TOASTS

Makes about 24 Prep 15 mins
Cooking 10 mins

1 Coles Bakery Rustic Baguette*,

thinly sliced diagonally
80g goat’s cheese
125g crème fraîche or sour cream
250g Coles Thinly Sliced
Smoked Salmon
2 tbs finely chopped dill
2 tbs finely chopped chives
1 lemon, zested, juiced
2 tbs extra virgin olive oil

1. Heat a chargrill on high. Lightly

spray the bread with olive oil spray.
Cook on the grill, in batches, for 1 min
each side or until bread is toasted.
Place on a serving platter.
2. Combine the goat’s cheese and
crème fraîche or sour cream in a bowl.
Use a fork to whisk until the mixture
thickens slightly. Spread goat’s cheese
mixture evenly over one side of the
bread. Top with salmon.
3. Combine the dill, chive, lemon zest,
lemon juice and oil in a small bowl.
Season. Spoon over the salmon to serve.
PER TOAST
Energy 408kJ/98 Cals (5%) Protein 5g (10%)
Fat 6g (9%) Sat Fat 3g (13%) Sodium 190mg (10%)
Carb 6g (2%) Sugar 1g (1%) Dietary Fibre 0.4g (1%)

SERVE WITH lemon wedges and

baby rocket leaves

WATCH
Pass around a
*Selected stores only.

plate of these
sushi-style
smoked salmon
rice balls – see how they’re done
at coles.com.au/easyriceballs.

CLS1119p028 28 10/10/19 4:18 pm

 Food for friends

5 sausage rolls
*Selected stores only.

Give the classic party pick a

delicious Asian-style twist with
these Red Chicken Curry Sausage
Rolls (see recipe p36).

#colesmag 29

CLS1119p029 29 10/10/19 4:18 pm

20667116AA 2019-09-24T14:34:22+10:00
 Food for friends

6 Pastry puffs
Upgrade your party platter
using just four ingredients
and this simple recipe.

PESTO PASTRY TWISTS

Makes about 24 Prep 15 mins
Cooking 20 mins

4 sheets frozen puff pastry,

just thawed
½ cup (130g) basil pesto
1 Coles Australian Free Range Egg,
lightly whisked
½ cup (40g) finely grated parmesan

1. Preheat oven to 200°C. Line

2 baking trays with baking paper.
2. Place 1 pastry sheet on a clean work
surface. Spread evenly with half the
pesto. Season. Top with another pastry
sheet. Lightly brush with the egg
and sprinkle with one-quarter of the
parmesan. Carefully turn and brush the
other side with a little egg and sprinkle
with one-third of the remaining
parmesan. Use a small sharp knife
to cut into 2cm-wide strips. Gently
twist each strip 2-3 times and place
on a lined tray.
3. Repeat with the remaining pastry,
pesto, egg and parmesan. Bake,
swapping the trays halfway through
cooking, for 20 mins or until pastry
is puffed and golden. Serve warm
or at room temperature.
PER PIECE
Energy 524kJ/125 Cals (6%) Protein 3g (6%)
Fat 8g (11%) Sat Fat 3g (13%) Sodium 164mg (8%)
Carb 10g (3%) Sugar 0.3g (0%) Dietary Fibre 1g (3%)
SERVE WITH basil pesto

#colesmag 31

CLS1119p031 31 10/10/19 4:18 pm

20565396AA 2019-09-27T11:24:17+10:00

NEW
NE
EW
W

@messymonkeysau
 Food
Food for
for friends
friends

7 Little puds
Your menu isn’t complete
without a dessert or two
– here’s how to make it as
stress free as possible.

DESSERT IN MINUTES
Cook 1 tsp instant coffee,
1/4 cup (55g) brown sugar
and 1/3 cup (80ml) water in
a saucepan over medium
heat until sugar dissolves
and syrup thickens. Cool.
Heat Coles Belgian
Chocolate Mini Puddings
or Salted Caramel Mini
Puddings 180g* (9 pack)
following packet directions.
Top with whipped cream
and coffee syrup.
*Coles Christmas range, available while stocks last. No rainchecks.

QUICK FIX
Tasty and cute-as,
Coles Chocolate
Mini Cupcakes
216g (9 pack) are
ready to enjoy.

#colesmag 33
#colesmag 33

CLS1119p033 33 10/10/19 4:18 pm

20641786AA 2019-10-01T17:20:03+10:00

UNL0245_SpliceNaturals_Coles_FP_210x275.indd 1 1/10/19 12:54 pm

 Food for friends

8 mini cheesecakes
When it comes to feeding
a crowd, timing is everything.
Make these No-Cook Key Lime
Mini Cheesecakes (recipe over
page) up to 3 days ahead and
store, without cream and extra
lime rind, in the freezer.

#colesmag 35

CLS1119p035 35 10/10/19 4:18 pm

 Food for friends
SPINACH & PUMPKIN
PARTY PIES
Makes 24 Prep 20 mins (+ cooling &
10 mins resting time) Cooking 45 mins
200g peeled seeded pumpkin, chopped
120g pkt Coles Australian
Baby Spinach
3 sheets frozen shortcrust pastry,
just thawed
2 spring onions, thinly sliced
250g ricotta
100g fetta, crumbled
2 tsp finely grated lemon rind
2 tbs finely chopped dill
2 sheets frozen puff pastry, just thawed
1 Coles Australian Free Range Egg,
lightly whisked
2 tsp poppy seeds
1. Cook the pumpkin in a steamer over
a saucepan of simmering water for
10 mins or until tender. Drain well. Set
aside to cool.
2. Cook spinach in a large frying pan
over high heat, tossing, for 2-3 mins or
until spinach just wilts. Set aside to cool.
3. Meanwhile, preheat oven to 200°C.
Lightly grease two 12-hole, 11/2-tbs
(30ml) mini muffin pans with olive oil
spray. Place shortcrust pastry on a
clean work surface. Use a 7cm round
pastry cutter to cut 24 discs from the
shortcrust pastry. Line the base and
side of each hole with a pastry disc.
Use a fork to prick over the base and
side. Place in fridge for 10 mins to rest.
4. Squeeze any excess liquid from the
spinach. Coarsely chop and place in a
medium bowl with the pumpkin. Add
the spring onion, ricotta, fetta, lemon
rind and dill. Stir to combine. Season.
5. Bake the pastry cases for 10 mins
or until pastry is light golden. Spoon
the pumpkin mixture evenly among
pastry cases.
6. Place puff pastry on a clean work
surface. Use a 4.5cm round pastry
cutter to cut 24 discs from puff pastry.
Place over the pumpkin mixture in the
cases. Brush with egg and sprinkle with
the poppy seeds. Bake for 20 mins or
until the pastry is puffed and golden.
Serve warm or at room temperature.
PER PIE
Energy 703kJ/168 Cals (8%) Protein 4g (8%)
Fat 10g (14%) Sat Fat 5g (21%) Sodium 224mg (11%)
Carb 15g (5%) Sugar 3g (3%) Dietary Fibre 1g (3%)
SERVE WITH tomato chutney
36 coles.com.au
CLS1119p036 36
RED CHICKEN CURRY
SAUSAGE ROLLS
Makes 24 Prep 15 mins Cooking 30 mins
500g Coles RSPCA Approved
Australian Chicken Breast Mince
1 cup (70g) breadcrumbs
(made from day-old bread)
2 spring onions, chopped
½ cup coarsely chopped coriander
2 tbs red curry paste
2 tsp brown sugar
1 tsp fish sauce
1 lime, juiced
2 sheets frozen puff pastry, just thawed
1 Coles Australian Free Range Egg,
lightly whisked
2 tsp sesame seeds
Dipping sauce
¼ cup (55g) caster sugar
¼ cup (60ml) boiling water
¼ cup (60ml) fish sauce
2 tbs rice vinegar
2 tbs lime juice
1 long red chilli, finely chopped
(optional)
1. Preheat oven to 200°C. Line 2 baking
trays with baking paper. Place mince,
breadcrumbs, spring onion, coriander,
curry paste, sugar, fish sauce and lime
juice in a bowl. Use your hands to mix
until combined. Divide into 4 portions.
2. Cut each pastry sheet in half. Place
1 pastry half on a clean work surface.
Shape one portion of mince mixture
into a 3cm x 24cm log. Place along
1 long edge of the pastry half. Roll up
to enclose the filling. Lightly brush with
a little egg and sprinkle with sesame
seeds. Cut into 6 pieces and place on
a lined tray. Repeat, in batches, with
remaining pastry halves, mince mixture,
egg and sesame seeds.
3. Bake, swapping trays halfway through
cooking, for 30 mins or until the pastry
is puffed and chicken is cooked through.
4. Meanwhile, to make the dipping
sauce, combine sugar and boiling water
in a heatproof bowl. Stir until the sugar
dissolves. Add fish sauce, vinegar, lime
juice and chilli, if using. Stir to combine.
5. Place the sausage rolls on a serving
platter. Serve with the dipping sauce.
PER SAUSAGE ROLL WITH SAUCE
Energy 417kJ/100 Cals (5%) Protein 6g (12%)
Fat 4g (6%) Sat Fat 2g (8%) Sodium 462mg (23%)
Carb 10g (3%) Sugar 3g (3%) Dietary Fibre 1g (3%)
SERVE WITH coriander leaves
NO-COOK KEY LIME
MINI CHEESECAKES
Makes 24 Prep 20 mins (+ 21/2 hours
freezing & 15 mins standing time)
100g digestive biscuits
50g butter, melted
395g can sweetened condensed milk
250g cream cheese, softened
¼ cup (60ml) lime juice
1 tsp finely grated lime rind
2 tbs boiling water
2 tsp gelatine powder
Green liquid food colouring
270ml can coconut cream
½ cup (125ml) thickened cream
Finely grated lime rind, extra, to serve
1. Place biscuits in a food processor
and process until finely crushed. Add
butter and process until well combined.
2. Lightly grease two 12-hole, 11/2-tbs
(30ml) mini muffin pans with olive oil
spray. Spoon the biscuit mixture evenly
among the holes. Use the back of a
teaspoon to press biscuit into the bases.
Place in freezer for 30 mins to set.
3. Meanwhile, place the condensed
milk, cream cheese, lime juice and
lime rind in a clean food processor
and process until smooth.
4. Pour boiling water into a heatproof
glass. Sprinkle over gelatine and stir
until gelatine dissolves. Add to the
cream cheese mixture with a little green
food colouring. Process until smooth.
Spoon the mixture evenly among the
prepared holes. Smooth the surface.
Place in freezer for 2 hours or until firm.
5. While the cheesecakes are freezing,
place the can of coconut cream in the
fridge for 1 hour to chill.
6. Remove cheesecakes from freezer.
Use a small knife to carefully run around
the side of each cheesecake to release
from pan. Transfer to a serving platter.
Set aside for 15 mins to soften slightly.
7. Carefully open can of coconut cream.
Spoon ¼ cup (60ml) of the thick cream
from top of the can into a bowl. Add
the cream. Use an electric mixer to beat
until firm peaks form. Transfer cream
mixture to a piping bag fitted with a 1cm
fluted nozzle. Pipe over cheesecakes.
Sprinkle with the extra lime rind.
PER CHEESECAKE
Energy 656kJ/157 Cals (8%) Protein 3g (6%)
Fat 11g (16%) Sat Fat 8g (33%) Sodium 87mg (4%)
Carb 11g (4%) Sugar 9g (10%) Dietary Fibre 0.3g (1%)
10/10/19 4:18 pm
20654801AA 2019-10-02T12:25:00+10:00
20546960AA 2019-09-27T11:45:56+10:00

STEAM, FROTH OR AERATE

FOR CAFÉ QUALITY COFFEE AT HOME

SCAN THE BACK OF PACK FOR ‘HOW TO’ VIDEO TUTORIALS

‘AUSTRALIA’S OWN’ ON YOUR APP STORE TODAY

@australiasown Discover us in the Long Life Milk Aisle australiasownfoods.com.au

 PARTY DRINKS

RAISE YOUR
glass
GET INTO THE FESTIVE
SPIRIT WITH REFRESHING
COCKTAILS AND EASY
MOCKTAIL TWISTS.
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto

#colesmag 39

CLS1119p039 39 10/10/19 5:37 pm

 POMEGRANATE GIN FIZZ Serves 4 Prep 15 mins

4 limes, cut into wedges
1/3 cup (75g) caster sugar
4 mint sprigs
½ cup (120g) fresh or frozen
pomegranate seeds
240ml chilled gin
1 lime, extra, thinly sliced
1L berry-flavoured sparkling
mineral water
Crushed ice, to serve
1. Place lime wedges, sugar, mint and
half the pomegranate seeds in a medium
bowl. Use the end of a rolling pin to
crush until lime and pomegranate seeds
release their juice. Stir until the sugar
dissolves. Transfer to a large jug.
2. Add gin and remaining pomegranate
seeds to the lime mixture in the jug
and stir to combine.
3. Divide the pomegranate mixture
among serving glasses. Add the lime
slices. Top with mineral water and ice. BONUS GLASSWARE OFFER
PER SERVE Like the look of the Spiegelau
Energy 1411kJ/338 Cals (16%) Protein 1g (2%)
Fat 0.2g (0%) Sat Fat 0g (0%) Sodium 43mg (2%)
glasses we’ve used? You can
Carb 48g (15%) Sugar 48g (53%) Dietary Fibre 5g (17%) collect them for free with
glassware credits. Spend $20 or
more at Coles or Liquorland and
scan your flybuys card to earn
your glassware credits. For more
info, go to coles.com.au/glassware.

MAKE A MOCKTAIL
For an alcohol-free
version, replace
the gin with 1 cup
(250ml) lemonade,
sparkling water or
pomegranate juice.

GLASSWARE
PICK
Spiegelau Capri
Mix Drink Glass

CLS1119p040 40 10/10/19 5:37 pm

 PARTY DRINKS

PINEAPPLE COCONUT
MARGARITA
Serves 4 Prep 10 mins (+ cooling time)
Cooking 2 hours

250g frozen pineapple pieces

200ml light coconut cream, chilled
½ cup (125ml) tequila
¼ cup (60ml) triple sec or
orange-flavoured liqueur
2 limes, zested, juiced
2 tbs caster sugar
Shaved fresh coconut or
flaked coconut, to serve
Dried pineapple flowers
1 small pineapple,
peeled, very
thinly sliced
½ tsp caster sugar

1. To make the
dried pineapple
flowers, preheat
oven to 100°C. Line
a large baking tray
with baking paper.
Place the pineapple
on a clean work surface. LOSE THE BOOZE
Pat dry with paper towel. To make this
Transfer to lined tray. Sprinkle a non-alcoholic
with the sugar. Bake for 1 hour. drink, swap the
Turn and bake for a further 1 hour tequila and triple
or until dry to the touch. Set sec or liqueur for
aside to cool completely. 3/4 cup (185ml)
2. Place pineapple pieces, coconut coconut water.
cream, tequila, triple sec or liqueur,
lime juice and sugar in a food
processor. Process until smooth.
3. Pour the coconut mixture
evenly among serving glasses.
Sprinkle with the lime zest
and coconut. Decorate with
the dried pineapple flowers.
PER SERVE
Energy 1159kJ/277 Cals (13%) Protein 2g (4%)
Fat 10g (14%) Sat Fat 9g (38%) Sodium 31mg (2%)
Carb 23g (7%) Sugar 23g (26%) Dietary Fibre 3g (10%)
SERVE WITH lime wedges
GLASSWARE
PICK
Spiegelau Capri
Red Wine Glass

#colesmag 41

CLS1119p041 41 10/10/19 5:37 pm

20646302AA 2019-09-25T11:27:22+10:00
ai156937396921_Allens COLES Golden Rough Christmas Fresh Mag Full page FAV2 PR.pdf 1 25/9/19 11:12 am
 PARTY DRINKS

WATERMELON POPSICLE MOCKTAILS

Makes 12 Prep 10 mins (+ cooling & 6 hours freezing time) Cooking 5 mins

¼ cup (55g) caster sugar a spoon to push as much mixture

2 mint sprigs through as possible.
1.5kg watermelon, peeled, 3. Pour mixture evenly among twelve
coarsely chopped 1/3-cup (80ml) iceblock moulds. Insert
60g fresh or frozen raspberries iceblock sticks. Place in the freezer
1.5L chilled sparkling apple juice for 6 hours or until frozen.
or lemonade 4. Place the iceblocks in serving
glasses. Pour over the apple juice
1. Combine the sugar, mint and ½ cup or lemonade. Serve immediately.
(125ml) water in a small saucepan over PER SERVE
Energy 419kJ/100 Cals (5%) Protein 0.6g
low heat. Cook, stirring, for (1%) Fat 0.3g (0%) Sat Fat 0g (0%)
5 mins or until the sugar Sodium 8mg (<1%) Carb 24g (8%)
Sugar 24g (26%) Dietary Fibre 0.8g (3%)
dissolves and the mixture
thickens slightly. Set aside
to cool slightly. Carefully
remove the mint and discard.
2. Place syrup, watermelon
and raspberries in a food
processor and process
until smooth. Strain the
mixture through a fine
sieve into a large jug,
using the back of

GLASSWARE
PICK
Spiegelau Capri
Mix Drink Glass

#colesmag 43

CLS1119p043 43 10/10/19 5:37 pm

20557092AA 2019-09-30T10:19:50+10:00

New 1.2L tubs.

Now chillin’
in the freezer.
Dairy Milk Chocolate flavour not available in all stores.
CADBURY, DAIRY MILK, THE GLASS AND A HALF DEVICE, PICNIC, CRUNCHIE and THE COLOUR PURPLE are trademarks of Mondelēz International group used under license.
 PARTY DRINKS

MIXED BERRY
ICE CREAM FLOAT
Serves 6 Prep 5 mins (+ cooling
& 3 hours chilling time)
Cooking 15 mins

¾ cup (165g) caster sugar

2 Earl Grey tea bags
¼ cup (60ml) lemon juice
21/2 cups (375g) frozen blackberries
11/2 cups (225g) frozen raspberries
600ml vanilla ice cream
Chilled sparkling mineral water,
to serve

1. Place the sugar, tea bags and

½ cup (125ml) water in a medium
saucepan over low heat. Cook, stirring,
for 5 mins or until the sugar dissolves.
Add the lemon juice, 2 cups (300g)
of the blackberries and 1 cup (150g)
raspberries. Increase heat to medium.
Cook, stirring occasionally, for
8-10 mins or until the berries release
their juice and the mixture thickens.
Remove from heat. Carefully discard
tea bags. Set aside to cool slightly.
2. Transfer the berry mixture to a food
processor and process until smooth.
Strain through a fine sieve into a jug.
Cover with plastic wrap. Place in the
fridge for 3 hours or until chilled.
3. Divide half the berry syrup evenly
among serving glasses. Add one-third
of the remaining blackberries and
raspberries and 1 scoop of ice cream. GLASSWARE
Continue layering with the syrup,
berries and ice cream, finishing with
PICK
Spiegelau Capri
the berries. Top with mineral water Long Drink Glass
and serve immediately.
PER SERVE
Energy 1068kJ/256 Cals (12%) Protein 3g (6%)
Fat 6g (9%) Sat Fat 4g (17%) Sodium 27mg (1%)
Carb 45g (15%) Sugar 44g (49%) Dietary Fibre 6g (20%)

#colesmag 45

CLS1119p045 45 10/10/19 5:37 pm

 PARTY DRINKS

GO ALCOHOL FREE
To make this a
mocktail, simply
replace the vodka
with an extra
1/2 cup (125ml)
tomato juice.

DIRTY MARY MARTINI

Serves 4 Prep 10 mins Cooking 5 mins

1 tbs pistachio dukkah

1 lemon wedge
2 cups (500ml) chilled tomato juice
½ cup (125ml) chilled vodka
2 tbs lemon juice
2 tsp Worcestershire sauce
1 tsp Tabasco sauce
4 celery sticks
Garnish
2 bacon rashers, halved lengthways

*Selected stores only. If unavailable, use 1 large dill cucumber, cut crossways into four pieces.
4 pickled onions
4 stuffed green olives
4 cornichons*

1. Place the dukkah on a small plate.

Run the lemon wedge around the rim
of each serving glass. Dip in the dukkah
to lightly coat.
2. Combine the tomato juice, vodka,
lemon juice, Worcestershire sauce and
Tabasco sauce in a large jug. Pour
evenly among the glasses.
3. To make the garnish, heat a small
frying pan over medium heat. Roll
up the bacon pieces and secure with
toothpicks. Cook, turning, for 5 mins or
until golden brown and crisp. Remove

GLASSWARE toothpicks. Thread onto 4 skewers

with onions, olives and cornichons.
PICK 4. Top glasses with garnish and celery.
Spiegelau Capri PER SERVE
Energy 678kJ/162 Cals (8%) Protein 6g (12%)
Beer Glass Fat 2g (3%) Sat Fat 0.4g (2%) Sodium 1000mg (50%)
Carb 11g (4%) Sugar 9g (10%) Dietary Fibre 4g (13%)

FIND ME… Pistachio dukkah is a mix of nuts,

seeds and spices. Find it in the dried spices aisle.

46 coles.com.au

CLS1119p046 46 10/10/19 5:37 pm

20646305AA 2019-09-25T12:49:43+10:00

BOOSTED
WITH

SEL0572_Coles FPC_Smart_Snax_275x210_D3_OL.indd 1 9/25/19 11:54 AM

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FUEL. FOR LIVING.

PROUDLY AUSTRALIAN
MADE & OWNED

HIGH PROTEIN, LOW CARB BODY FUEL

Perfect on-the-go snacks that fuel your body with protein,
guarana and ginseng so you can power through the day.

SN20-4116_Crankt_Coles Mag FPC - Nov_FA.indd 1 27/9/19 9:50 am

 promotion

Give thanks
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huge range of beer, wine and spirits that are perfect for gifting.

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CLS1119p049 49 10/10/19 4:16 pm

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 Food to share

Alfresco
feast
TAKE THE PARTY OUTDOORS
WITH A REFRESHING MENU OF
DRINKS AND PLATES THAT
ARE EASY TO SHARE.

Cucumber,
Lime & Basil
Spritz (recipe
over page)

#colesmag 51

CLS1119p051 51 10/10/19 4:14 pm

 Food
Page to
tagshare
Passionfruit &
Mango Cooler
PASSIONFRUIT & MANGO COOLER
Serves 8 Prep 20 mins (+ cooling & chilling time) Cooking 15 mins
¼ cup (55g) white sugar
¼ cup mint sprigs
Lime wedges, to serve
¼ cup (60ml) passionfruit pulp
Ice cubes, to serve
3 cups (750ml) chilled tonic water
Passionfruit-mango syrup
½ cup (125ml) passionfruit pulp
1½ cups (330g) caster sugar
1 mango, stoned, peeled, chopped
1 lime, juiced
1 tsp vanilla bean paste
½ cup mint leaves
1. To make the passionfruit-mango
syrup, place the passionfruit pulp in
a food processor and process until the
seeds are finely chopped. Transfer to
a medium saucepan. Add the sugar,
mango, lime juice, vanilla and 1½ cups
(375ml) water. Place over medium-high
heat. Cook, stirring occasionally, until
52 coles.com.au
CLS1119p052 52
CUCUMBER, LIME
& BASIL SPRITZ
Serves 8 Prep 10 mins
1 Lebanese cucumber,
coarsely chopped
1 lemon, coarsely chopped
¾ cup basil sprigs
2 tbs caster sugar
¾ cup (185ml) lemon & elderflower
cordial or lemon barley cordial
Ice cubes, to serve
3 cups (750ml) chilled mineral water
Lemon wedges, to serve
Basil sprigs, extra, to serve
Styling Vivien Walsh & Michelle Noerianto Food preparation Sarah Hobbs & Emma Braz
the sugar dissolves. Reduce heat to 1. Place the cucumber, chopped lemon,
medium-low. Simmer for 12 mins or basil and sugar in a large jug. Stir until
until mango is very tender and syrup the cucumber and lemon release their
thickens slightly. Stir in the mint. Cool. juice. Add cordial and stir to combine.
2. Strain passionfruit mixture through 2. Add ice cubes to the jug and top
Recipes Emma Knowles Photography Con Poulos & Ben Dearnley
a fine sieve into a bowl. Discard solids. with mineral water. Serve with lemon
Transfer to an airtight container. Place wedges and basil sprigs.
in the fridge to chill. PER SERVE
3. Place the sugar and mint in a clean Energy 137kJ/33 Cals (2%) Protein 0.3g (1%)
Fat 0g (0%) Sat Fat 0g (0%) Sodium 14mg (1%)
food processor and process until the Carb 7g (2%) Sugar 7g (8%) Dietary Fibre 1g (3%)
mint is finely chopped. Transfer the
mixture to a small plate. Run a lime
wedge around the rim of each serving
glass. Dip in the mint mixture to coat.
4. Divide passionfruit pulp among each WATCH
glass. Add ice and passionfruit-mango Want handy
syrup. Squeeze over lime wedges and tips and
top with tonic water. recipes for
PER SERVE big-batch
Energy 1094kJ/262 Cals (13%) Protein 1g (2%)
Fat 0.2g (0%) Sat Fat 0g (0%) Sodium 12mg (1%)
cocktails and mocktails? Watch our
Carb 63g (20%) Sugar 63g (70%) Dietary Fibre 5g (17%) video at coles.com.au/partypunch.
SERVE WITH mint sprigs
10/10/19 4:14 pm
 Recipes Emma Knowles Photography Con Poulos & Ben Dearnley
Styling Vivien Walsh & Michelle Noerianto Food preparation Sarah Hobbs & Emma Braz

CLS1119p053 53
with Garlic

recipe p59)
Potted Ham

Crostini (see
Page tag

10/10/19 4:14 pm
20646303AA 2019-09-24T14:38:41+10:00
 food to
Page
share
tag

CLEAN CUT
Sushi rice is sticky,
so try this trick for
easier cutting: dip
the knife in water
between each slice
to stop it sticking.

Sushi Fingers
(see recipe p59)

#colesmag 55

CLS1119p055 55 10/10/19 4:14 pm

CGL0068_FP_coles_MR 2019-10-04T10:23:27+10:00

Corn chips

or chipped bumpers.
We’ve got you covered.

When it comes to repairs, quality is everything. That’s why with

Coles Comprehensive Car Insurance you get authorised repairs guaranteed for life.

Damage to insured vehicles covered by Comprehensive Car Insurance policy only. Consider PDS at colesinsurance.com.au to decide if it’s right for you.
Coles Supermarkets Australia Pty Ltd is an authorised representative of the issuer Insurance Australia Limited (ABN 11 000 016 722) (AFSL 227681).
 food to share

GIVE NOODLE
SALAD THE PARTY
TREATMENT WITH BBQ
MARINATED PRAWNS
AND A REFRESHING
SMOKY DRESSING,
THEN LET GUESTS
HELP THEMSELVES.
BBQ Prawn &
Rice Noodle Salad
(see recipe p59)

#colesmag 57

CLS1119p057 57 10/10/19 4:14 pm

20654807AA 2019-10-02T14:01:21+10:00

Sa m e G re a t Ta st e!

*Mission Salt Reduced Wraps contain 55% less Sodium

(365mg/100g) than Mission Original Wraps (827mg/100g)

POTTED HAM WITH
GARLIC CROSTINI
Serves 8 as a starter Prep 20 mins
(+ cooling & 5 mins standing time)
Cooking 5 mins
1 shallot, peeled, very finely chopped
1 garlic clove, finely grated
½ lemon, rind finely grated, juiced
2 tsp apple cider vinegar
100g sour cream
2 tbs extra virgin olive oil
1½ tsp Dijon mustard
400g sliced Coles Australian Half Leg
Ham Single Beechwood Smoked
1½ tbs finely chopped flat-leaf parsley
1 tbs finely chopped tarragon
or 1 tsp dried tarragon
Garlic crostini
1 Coles Bakery Stone Baked by Laurent
Mini Rye Pane Di Casa*, thinly sliced
1 garlic clove, halved
1. Combine the shallot, garlic, lemon
rind, lemon juice and vinegar in a large
bowl. Set aside for 5 mins or until
shallot softens.
2. Add the sour cream, oil, mustard
and 1 tbs of water to the shallot
mixture. Stir until smooth. Season.
3. Use 2 forks to coarsely shred the
ham into small pieces. Add to the sour
cream mixture in the bowl with the
parsley and tarragon. Stir to combine.
Season with pepper.
4. To make the garlic crostini, heat a
chargrill on medium-high. Lightly spray
both sides of bread with olive oil spray.
Cook on the grill, turning once, for 3 mins
or until toasted. Cool slightly. Rub both
sides of bread with cut side of the garlic.
5. Transfer ham mixture to a serving
dish. Arrange on a serving platter with
the garlic crostini. Serve immediately.
PER SERVE
Energy 1248kJ/299 Cals (14%) Protein 10g (20%)
Fat 23g (33%) Sat Fat 8g (33%) Sodium 613mg (31%)
Carb 13g (4%) Sugar 2g (2%) Dietary Fibre 2g (7%)
SERVE WITH olives, cornichons, baby capers,
soft cheese and flat-leaf parsley sprigs
QUICK FIX
*Selected stores only.
Rich and smooth,
Coles Chardonnay
Chicken Pâté
120g is perfect for
grazing platters.
CLS1119p059 59
SUSHI FINGERS
Serves 8 as a starter Prep 30 mins
(+ cooling, setting & 10 mins standing
time) Cooking 20 mins
1½ cups (300g) sushi rice,
rinsed, drained
1 tsp salt
¼ cup (60ml) mirin seasoning
1/3 cup (80ml) rice wine vinegar
1 Lebanese cucumber,
thinly sliced crossways
150g smoked salmon
1 tbs vegetable oil
2 tsp sesame oil
3 tsp soy sauce
2 tsp lemon juice
1½ tsp miso paste
1 tsp finely grated ginger
1. Place rice, salt and 2½ cups (625ml)
water in a large saucepan over high
heat. Bring to the boil. Reduce heat to
low. Cover and cook for 20 mins or until
rice is tender and water is absorbed.
Set aside, covered, for 10 mins to steam.
2. Combine mirin and 1/4 cup (60ml)
vinegar in a bowl. Place rice in a glass or
ceramic bowl. Use a wooden spoon or
rubber spatula to break up lumps while
gradually adding mirin mixture, gently
folding to combine. Continue folding
for 15 mins or until rice is cool.
3. Grease a 20cm (base measurement)
square cake pan. Line with plastic wrap,
allowing sides to overhang. Arrange
cucumber, overlapping slightly, over
half the base. Arrange the salmon,
overlapping slightly, over other half of
base. Top with the rice. Use wet hands
to press rice into the pan until smooth.
Cover with plastic wrap. Top with a
slightly smaller square cake pan. Place
cans on top. Place in fridge for 2 hours
or overnight to set.
4. Whisk the combined oil, soy sauce,
lemon juice, miso, ginger and remaining
vinegar in a bowl until smooth.
5. Remove cans and top pan from rice
mixture. Uncover. Invert onto a clean
work surface. Use a large sharp knife
to cut in half between cucumber and
salmon. Cut each half into pieces. Place
on a serving platter. Serve with dressing.
PER SERVE
Energy 885kJ/212 Cals (10%) Protein 6g (12%)
Fat 5g (7%) Sat Fat 1g (4%) Sodium 629mg (31%)
Carb 34g (11%) Sugar 4g (4%) Dietary Fibre 1g (3%)
SERVE WITH spring onion curls and
toasted sesame seeds
Food to share
BBQ PRAWN &
RICE NOODLE SALAD
Serves 8 Prep 30 mins (+ 30 mins
marinating time) Cooking 10 mins
1kg medium raw prawns, peeled
leaving tails intact, deveined
2 tbs vegetable oil
1 lemongrass stem, white part only,
finely chopped
1 garlic clove, finely chopped
1 red birdseye chilli, chopped (optional)
150g green beans, trimmed
150g sugar snap peas, trimmed
375g rice stick noodles
1 cup coriander sprigs
1 cup mint leaves
½ small red onion, thinly sliced
Coconut-turmeric dressing
1 cup (250ml) coconut milk
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
1 lemongrass stem, white part only,
finely chopped
1 tsp ground turmeric
1 garlic clove, finely grated
1 red birdseye chilli,
finely chopped (optional)
1. To make the coconut-turmeric
dressing, combine coconut milk, fish
sauce, lime juice, lemongrass, turmeric,
garlic and chilli, if using, in a screw-top
jar. Seal. Shake to combine. Season.
2. Combine prawns, oil, lemongrass,
garlic and chilli, if using, in a bowl.
Cover with plastic wrap. Place in fridge
for 30 mins to develop the flavours.
3. Meanwhile, cook beans and sugar
snap peas in a saucepan of boiling
water for 2 mins or until bright green
and tender-crisp. Refresh under cold
water. Drain. Place noodles in a large
heatproof bowl. Cover with boiling
water. Set aside for 5 mins or until
tender. Refresh under cold water. Drain.
4. Transfer beans and sugar snap peas
to a large bowl. Add noodles, coriander,
mint and onion. Gently toss to combine.
5. Heat a barbecue grill or chargrill on
high. Cook prawns for 2 mins each side
or until prawns curl and change colour.
6. Drizzle the noodle mixture with the
dressing. Gently toss to combine. Top
with prawns. Serve immediately.
PER SERVE
Energy 1453kJ/348 Cals (17%) Protein 18g (36%)
Fat 12g (17%) Sat Fat 6g (25%) Sodium 1451mg (73%)
Carb 39g (13%) Sugar 3g (3%) Dietary Fibre 4g (13%)
SERVE WITH chopped peanuts and lime wedges
#colesmag 59
10/10/19 4:14 pm
20604704AA 2019-09-12T12:12:49+10:00
 Food to share

Lemon Chicken
with Smoky
Corn Salad
(see recipe
p64)

WATCH
See just how
easy it is
to butterfly
a whole
chicken. Watch the how-to video at
coles.com.au/butterfliedchicken.

#colesmag 61

CLS1119p061 61 10/10/19 4:14 pm

20654836AA 2019-09-24T12:44:43+10:00

Simply Exträordinary
PURE VELVET Y DECADENCE IN EVERY TUB

EVERYDAY MADE EXTR AORDINARY © GENERAL MILLS

 Food to share

Mixed Berry
Eton Mess
(recipe over
page)

#colesmag 63

CLS1119p063 63 10/10/19 4:14 pm

 Food to share
LEMON CHICKEN WITH SMOKY CORN SALAD
Serves 8 Prep 40 mins (+ marinating, cooling & resting time) Cooking 1 hour 5 mins
1.8kg Coles Free Range RSPCA
Approved Australian Whole Chicken
1 lemon, rind finely grated, juiced
1 tbs finely chopped oregano
2 garlic cloves, finely chopped
1½ tsp smoked paprika
100ml extra virgin olive oil
3 corn cobs, husks and silk removed
3 spring onions, ends trimmed
2 Coles Australian Baby Gem Lettuce,
trimmed, cut into wedges
½ cup flat-leaf parsley sprigs
½ cup mint leaves
1 avocado, stoned, peeled, sliced
Buttermilk dressing
½ cup (125ml) buttermilk
2 tbs Greek-style yoghurt
2 tbs extra virgin olive oil
1 tbs finely chopped flat-leaf parsley
1 tbs finely chopped chives
½ lemon, rind finely grated, juiced
1. Place the chicken, breast-side down,
on a clean work surface. Use kitchen
scissors to cut along each side of the
backbone to remove. Turn chicken over.
Use the heel of your hand to press down
on the breastbone to flatten. Season.
2. Combine the lemon rind, lemon
juice, oregano, garlic, 1 tsp paprika and
¼ cup (60ml) olive oil in a large bowl.
Season. Add the chicken and rub all
over with the lemon mixture. Cover
and set aside for 30 mins to develop
the flavours.
3. Meanwhile, preheat a chargrill on
high. Drizzle the corn with 1½ tbs olive
oil. Sprinkle with the remaining paprika.
Season. Cook the corn on the grill,
turning occasionally, for 12 mins or
until tender and charred. Set aside to
cool slightly. Use a small serrated knife
to cut down the side of the cobs to
release the kernels. Transfer the kernels
to a large bowl.
4. Drizzle the spring onion with the
remaining olive oil. Season. Cook on
the grill, turning, for 2 mins or until
64 coles.com.au
CLS1119p064 64
tender and charred. Set aside to cool
slightly. Coarsely chop and add to the
corn in the bowl.
5. Preheat oven to 200°C. Line a large
baking tray with baking paper. Place
chicken, breast-side up, on the lined
tray. Pour over any lemon mixture from
the bowl. Roast for 50 mins or until the
chicken is cooked through and juices
run clear when the thickest part of the
thigh is pierced with a skewer. Cover.
Set aside for 10 mins to rest.
6. To make the buttermilk dressing,
place buttermilk, yoghurt, oil, parsley,
chive, lemon rind and lemon juice in a
screw-top jar. Seal. Shake to combine.
7. Add the lettuce, parsley, mint and
avocado to corn mixture. Drizzle with
the dressing. Gently toss to combine.
Season. Arrange on a large serving
platter with the chicken.
PER SERVE
Energy 2152kJ/515 Cals (25%) Protein 28g (56%)
Fat 39g (56%) Sat Fat 9g (38%) Sodium 188mg (9%)
Carb 11g (4%) Sugar 5g (6%) Dietary Fibre 6g (20%)
SERVE WITH lemon wedges
TRY THESE TOO
Take a shortcut to tasty BBQ
chicken with these handy buys.
Coles Grill
RSPCA Approved
Australian Chicken
Wings with Honey
Soy Marinade 1kg
are a delicious
crowd favourite.
The handy Coles
RSPCA Approved
Australian Boneless
Chicken Herb &
Garlic is ready to
cook. Serve it with
coleslaw and corn.
MIXED BERRY ETON MESS
Serves 10 Prep 20 mins
(+ 30 mins standing time)
250g strawberries
150g fresh or frozen blackberries
250g raspberries, torn
1 orange, juiced
½ lime, juiced
1/3 cup (55g) icing sugar mixture
3 tsp vanilla bean paste
500g crème fraîche
300ml thickened cream
9 Coles Meringue Nests, halved
10 Coles Macarons*, halved
1. Coarsely chop half the strawberries.
Place in a bowl with blackberries and
half the raspberry. Add the orange juice,
lime juice, ¼ cup (40g) icing sugar and
1 tsp vanilla. Use a fork to coarsely crush
the berry mixture. Set aside for 30 mins
or until berries release their juice.
2. Use an electric mixer to whisk the
crème fraîche, cream, remaining icing
sugar and remaining vanilla in a large
bowl until firm peaks form. Use
a slotted spoon to add the berry
mixture, reserving the juices in the
bowl. Gently fold to marble.
3. Arrange one-third of the meringue
and macaron in a serving dish and top
with dollops of crème fraîche mixture.
Repeat layering with the remaining
meringue, remaining macaron and
remaining crème fraîche mixture.
4. Thinly slice remaining strawberries.
Sprinkle over meringue mixture in the
dish with remaining raspberry. Drizzle
with reserved syrup. Serve immediately.
PER SERVE
Energy 1975kJ/472 Cals (23%) Protein 5g (10%)
Fat 34g (49%) Sat Fat 20g (83%) Sodium 46mg (2%)
Carb 37g (12%) Sugar 36g (40%) Dietary Fibre 3g (10%)
SERVE WITH cherries
*Selected stores only.
MAKE IT AHEAD
To save time, make
the berry mixture up
to 1 day ahead. Cover
and store in the fridge.
10/10/19 4:14 pm
20612244AA 2019-10-03T05:50:25+10:00

Named after the home of French mustard, our

traditional Dijon dates back to 1747 - a true
original. Made with finely cut, not crushed,
mustard seeds to ensure the smoothest
possible texture.

Our Mustard Sommelier’s tip:

Simply add a tablespoon
to your sauces for extra
depth and flavour.

Be inspired through our social channels and share your recipes

with the Maille Community by tagging #MailleAustralia
Maille Australia @MailleAustralia
20649190AA 2019-10-04T11:18:07+10:00

SEAFOOD
FROM YOUR FREEZER
 promotion
PROMOTION

BBQ favourite
Add more flavour to your outdoor get-togethers with irresistible
Leggo’s Basil Pesto. It’s perfect as a sauce, dressing or marinade.

BEEF SKEWERS WITH

PESTO FLATBREADS
Serves 4 Prep 20 mins (+ 5 mins
cooling time) Cooking 25 mins

1kg Coles No Added Hormones

Australian Beef Blade Steak,
cut into 3cm pieces
190g Leggo’s Basil Pesto
1 red capsicum, seeded, halved
2 zucchini, thickly sliced diagonally
1 red onion, cut into wedges
1¾ cups (255g) self-raising flour
1½ cups (420g) Greek-style yoghurt
40g baby spinach leaves
1 tbs olive oil

1. Thread the beef evenly onto

12 metal or soaked bamboo skewers.
Brush with ¼ cup (65g) of the pesto.
2. Heat a barbecue grill or chargrill
on high. Cook the capsicum, skin-side
down, for 5 mins or until tender.
Transfer to a bowl. Cover with plastic
wrap. Set aside for 5 mins to cool.
3. Meanwhile, cook the zucchini and
onion on the grill for 4-5 mins or until
tender. Transfer to a separate bowl.
4. Tear the capsicum into strips. Add to
the zucchini mixture. Toss to combine.
5. Place the flour and 1 cup (280g) of
the yoghurt in a large bowl. Use your
hands to bring the dough together.
Turn onto a floured surface and gently
knead until smooth. Add 2 tbs of the
remaining pesto. Knead until combined.
Divide dough into 4 portions. Roll each
portion out on a lightly floured surface
into a 5mm-thick oval. Cook on grill,
in batches, for 2 mins each side or until
cooked through. Transfer to a plate.
6. Cook skewers on grill, turning, for Leggo’s Basil
5 mins or until cooked to your liking. Pesto has an
7. Combine remaining yoghurt and intense basil
1 tbs of remaining pesto in a bowl. flavour. Enjoy it
Spread over the flatbreads. Top with in pasta, salads
the vegetables, spinach and skewers. and everyday
Stir the oil into the remaining pesto family favourites.
and drizzle over the skewers. Season.

CLS1119p067 67 10/10/19 4:27 pm

20567281AA 2019-10-02T13:00:34+10:00
20567281AA_PRIMO_7-NOV.pdf 1 2/10/19 12:27 pm

Easy EntErtaInI ng

n
g e s t io
in g sug
Serv

“Thinly slice Primo Chorizo, pan fry

until brown and crispy, add to your
serving platter - and enjoy!”

Available in the Primo Chorizo available in the

dairy department. dairy and deli departments

MAKE EVERY PLATTER

 EASY
Platter masterclass

platters WHETHER YOU’RE FEEDING A

CROWD OR HOSTING A SMALL
GATHERING, HEAD TO COLES
DELI AND CHOOSE FROM LOADS
OF EXCITING BUYS, THEN TRY
THESE EASY PLATTER IDEAS.

#colesmag 69

CLS1119p069 69 10/10/19 4:27 pm

 GRAZING TABLE
Hosting a crowd? Whip up an easy – but impressive – spread for
20 guests using top picks from the Coles Deli. Then, arrange on
your table with a mix of fruit, veggies and crackers.

READY TO EAT
The peppery heat
of Coles Deli Italian GO FOR CLASSIC
Style Salami goes well No platter is
with smooth cheese complete without
and sweet chutney. Don Leg Ham Cooked
on Bone. Pair it with
strong cheese.

AGED 3 MONTHS
Sheep’s milk cheese
from the plains of
Castilla-La Mancha,
Coles Manchego* has
a nutty flavour and
fruity finish.

ADD THESE TO THE TABLE

• Chargrilled asparagus • Watermelon,
PRIME CUTS • Crackers, vegetable honeydew melon
Coles Pancetta flatbread or grissini and rockmelon balls
is perfect on its own • Coles Deli Baby • Mixed tomatoes,
or wrapped around Bell Peppers with halved if desired
wedges of Cream Cheese • Coles Deli
rockmelon. • Basil leaves Mediterranean Olives

70 coles.com.au *Selected stores only. Serving suggestion only.

CLS1119p070 70 10/10/19 4:27 pm

 Platter masterclass

FUSS FREE
Love olives? Try
new Coles Lemon &
Garlic Sicilian Olives.
They’re marinated
and ready to serve.

TOP BRIE
Pair smooth and
creamy Coles Finest
French Double Cream
Brie* with bold flavours,
such as olive dip.

SPANISH HIT
Try Coles Finest
Manchego* – it’s aged
for 12 months and has
a crumbly texture and
a delicate flavour.

DIY DIP
Grab some pitted
green olives, then
whip up this tasty
tapenade for savoury
platters – see SPICE IT UP
how on p76. Add some meaty
heat with Primo
Chorizo*. Thinly slice
and chargrill until
cooked through.

CLS1119p071 71 10/10/19 4:27 pm

20654813AA 2019-10-09T14:29:54+11:00

Bring The Authentic

Taste Home
..........................................................
Discover MISSION WHOLEMEAL ROTI and MISSION GARLIC NAAN,
perfect for any meal or occasion.
Not all products are available in all stores
 Platter masterclass

PRE-DINNER
PLATTER
EASY PICKLES
Add some
Pickled Radish
& Beetroot (p76)
Asked to bring a cheese plate? This selection of cured to the platter. It’s
meats and cheese comes together in minutes and serves 8. delicious alongside
salty cheeses.

TASSIE TANG
Sharp and creamy,
Coles Finest
Tasmanian Goats
Cheese is great on its
own or crumbled
over salads.

FIRM FAVE
Coles Italian Grana
Padano is matured
for 14 months. This
hard cheese has
a delicate nutty
flavour.

SERVE WITH
• Crackers
AUSSIE PORK
• Perino tomatoes
Made and matured
• Mint sprigs
using traditional
• Halved radishes
methods, Bertocchi
• Coles Lemon &
Flat Sopressa Salami
Garlic Sicilian Olives
adds authentic flavour
• Coles Prosciutto
to your platter.
• Coles Deli Hot
Chorizo Salami

*Selected stores only.

Serving suggestion only. #colesmag 73

CLS1119p073 73 10/10/19 4:27 pm

20641789AA 2019-09-30T16:12:40+10:00

our premium, microwave

food storage solution
 platter masterclass

AFTER-DINNER
PLATTER
Create an elegant cheese plate for 4-8 guests,
based on one premium blue cheese – pair it
with fruit, quince paste and sweet extras.

QUICK & TASTY

Use in-season stone
fruit to make Spiced
Peach Relish. Find
the no-cook recipe BOLD BLUE
on page 76. With an intense
taste and creamy
texture, blue cheese
is ideal with sweet
flavours such as
quince paste.

SWEET MEETS
SAVOURY
Sprinkle brown
sugar over Primo
Prosciutto then cook
under a hot grill until
golden and crisp.

SERVE WITH
• Mixed berries
• Red or green grapes
• Crackers
• Maggie Beer
Quince Paste
• Scoop & Weigh
Cranberry &
Nut Nougat
• Natural honeycomb
• Pistachios

*Selected stores only.

Serving suggestion only. #colesmag 75

CLS1119p075 75 10/10/19 4:27 pm

 PLATTER MASTERCLASS

NOW TRY
THESE EXTRAS
Add a homemade touch to your platter
with these easy accompaniments.

1 1. PICKLED RADISH & BEETROOT

Thinly slice 2 medium beetroot and
4 radishes. Place in a heatproof jar.
Combine 1/2 tsp fennel seeds, 4 cloves,
1/2 tsp mustard seeds and a pinch
of chilli flakes, if desired, in a small
saucepan over high heat. Cook, tossing,
for 30 secs or until aromatic. Add 1 cup
(250ml) white wine vinegar or apple
cider vinegar, 1/3 cup (75g) caster sugar
and 2 tbs sea salt flakes. Cook, stirring,
for 1-2 mins or until the sugar dissolves.
Carefully pour the vinegar mixture over
the beetroot mixture. Seal and turn
upside down for 2 mins. Set aside to
2 cool completely. Place in the fridge

Recipes Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto Food preparation Jessica Brook
for 1-2 days to develop the flavours.
Store in the fridge for up to 1 week.
TRY IT WITH cheddar or hot salami

2. GREEN OLIVE & SMOKED

ALMOND TAPENADE
Process 1 cup (120g) pitted green olives,
¼ cup (40g) smoked almonds, ¼ cup
basil leaves, ¼ cup mint leaves, ¼ cup
(60ml) olive oil, 2 tbs lemon juice,
2 coarsely chopped anchovy fillets,
3 1 chopped garlic clove and 1 tbs
drained baby capers in a food
processor until almost smooth.
Transfer to a jar. Pour over enough
extra virgin olive oil to cover the
surface. Store in fridge for up to 3 days.
TRY IT WITH manchego or prosciutto

3. SPICED PEACH RELISH

Combine 2 chopped stoned peaches,
2 tbs shredded mint, 1 tbs caster sugar,
1 tbs amaretto liqueur or white wine
vinegar, 1 tbs Cointreau or lemon juice
and 1/4 tsp ground cinnamon in a small
bowl. Transfer to a serving bowl or
cover and store in fridge for up to 1 day.
TRY IT WITH blue cheese
or goat’s cheese

76 coles.com.au

CLS1119p076 76 10/10/19 4:27 pm

20567276AA 2019-10-02T13:01:18+10:00
20567276AA_PRIMO_7-NOV.pdf 1 2/10/19 12:30 pm

Gr E at Lunchbox Var IE tI E s

Now available in the dairy cabinet

*Not all varieties available in all stores.

MAKE EVERYDAY
20654818AA 2019-09-30T11:38:02+10:00

@Registered Trade Mark of George Western Foods Limited. All rights reserved.
 promotion

Host with ham

Cured, smoked and spiced for a delicious
and aromatic flavour, DON Gypsy Ham
is a cut above the rest.

GYPSY HAM & ROCKET

PESTO CROSTINI
Makes about 40 Prep 15 mins
Cooking 20 mins

2 sourdough baguettes, cut diagonally

into 2cm-thick slices
30g baby rocket leaves
⅓ cup basil leaves
2 tbs pistachios
¼ cup (20g) finely grated parmesan
1 garlic clove, coarsely chopped
1 long red chilli, coarsely
chopped (optional)
⅓ cup (80ml) extra virgin olive oil
200g fresh mozzarella, torn
350g DON Gypsy Ham, shaved
Extra virgin olive oil, extra, to serve
Basil leaves, extra, to serve

1. Preheat oven to 180°C. Line 2 baking

trays with baking paper. Arrange baguette
slices in a single layer on lined trays. Spray
with olive oil spray. Bake, turning once,
for 10 mins or until crisp and light golden.
2. Meanwhile, place the rocket, basil,
pistachios, parmesan, garlic, chilli,
if using, and oil in a food processor.
Process until finely chopped. Season.
3. Top baguette slices with mozzarella.
Bake for 5-10 mins or until cheese melts.
Spread evenly with pesto. Transfer to a
serving platter. Top with ham. Season.
Drizzle with extra oil and sprinkle with
extra basil leaves to serve.

Perfect on its own,

in your favourite
sandwich or
as the star
of a platter,
DON Gypsy Ham is
so versatile and adds a delicious
smokiness to your menu. Find it
in the deli, exclusive to Coles.

CLS1119p079 79 11/10/19 1:06 pm

20624545AA 2019-10-10T11:39:53+11:00
 sweet show stoppers

Chilled
WHEN THE PRESSURE’S
ON, KEEP YOUR COOL WITH
THESE FESTIVE FRIDGE AND
FREEZER CAKES THAT ARE

DESSERTS
GREAT FOR EVERY OCCASION.
Recipes Emma Braz & Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto & Emma Knowles Food preparation Jessica Brook & Sarah Hobbs

Mixed Berry
Pimm’s Cake
(see recipe p92)

#colesmag 81

CLS1119p081 81 11/10/19 1:08 pm

 CHOC-CHERRY MOUSSE CAKE
Serves 12 Prep 30 mins (+ chilling, cooling & 7 hours setting time) Cooking 10 mins
200g pkt Coles Choc Crunch biscuits
100g butter, melted
600g cherries, pitted
½ cup (110g) caster sugar
2 tbs boiling water
2 tsp gelatine powder
250g cream cheese, softened
400ml can coconut cream
⅓ cup (25g) desiccated coconut
½ cup (110g) caster sugar, extra
1 tbs boiling water, extra
1 tsp gelatine powder, extra
200g pkt chocolate mousse mix
1⅓ cups (330ml) milk
300ml thickened cream, whipped
Cherries, extra, to serve
Shaved dark chocolate, to serve
Coconut flakes, to serve (optional)
1. Grease a 23cm (base measurement)
springform pan and line the base and
side with baking paper, allowing the
CLS1119p082 82
paper to extend 5cm above the side
of the pan.
2. Process biscuits in a food processor
until finely crushed. Add the butter and
process until combined. Spoon into the
prepared pan. Use a flat-bottomed glass
to press biscuit mixture over the base.
Place in the fridge for 30 mins to chill.
3. Place the cherries, sugar and ⅓ cup
(80ml) water in a small saucepan over
medium heat. Cook, stirring, for 2 mins
or until sugar dissolves. Increase heat
to medium-high. Cook for 5 mins or
until the syrup reduces by half. Drain
the cherries, reserving the syrup.
4. Place boiling water in a heatproof
jug. Sprinkle over the gelatine. Stir until
gelatine dissolves. Set aside to cool.
5. Use an electric mixer to beat cream
cheese, coconut cream, desiccated
coconut and extra sugar in a bowl until
light and fluffy. Beat in the gelatine
mixture. Fold in half the cherries. Pour
into the pan and smooth the surface.
Place in the fridge for 1 hour to set.
6. Place the extra boiling water in
a heatproof jug. Sprinkle over the extra
gelatine. Stir until gelatine dissolves.
Cool slightly. Use an electric mixer to
prepare the mousse mix in a bowl using
milk following packet directions. Beat in
the gelatine mixture. Fold in remaining
cherries. Pour over the cream cheese
mixture in the pan and smooth surface.
Place in fridge for 6 hours or until set.
7. Transfer the cake to a serving
platter. Top with whipped cream, extra
cherries, chocolate and coconut flakes,
if using. Drizzle with reserved syrup.
PER SERVE WITHOUT DECORATIONS
Energy 2160kJ/517 Cals (25%) Protein 7g (14%)
Fat 35g (50%) Sat Fat 24g (100%) Sodium 228mg (11%)
Carb 44g (14%) Sugar 36g (40%) Dietary Fibre 1g (3%)
FIND ME… Chocolate mousse mix makes it easy to
create creamy choc treats. Find it in the baking aisle.
10/10/19 5:40 pm
 sweet show stoppers

MAKE IT AHEAD
Make the terrine
up to 4 days ahead.
Store the combined
pineapple mixture
and syrup in an
airtight container
in the fridge.

Pineapple
& Coconut
Terrine (see
recipe p92)

#colesmag 83

CLS1119p083 83 10/10/19 5:40 pm

 Live a little.
Without the sugar.

Mint chip flavour not

available in all stores. denadaco.com @denada_co
 sweet show stoppers

THE RIGHT PAN

Don’t have a silicon
pan? Use a greased
regular muffin pan
instead – run a
sharp knife down
the side of the
cakes to help
remove the cakes.

MINI LEMON & RASPBERRY FROZEN CHEESECAKES

Makes 12 Prep 15 mins (+ cooling, 61/2 hours freezing & 5 mins standing time) Cooking 15 mins

½ cup (110g) caster sugar
2 tsp lemon rind
¼ cup (60ml) lemon juice
250g raspberries
200g Arnott’s Granita biscuits
120g butter, melted
397g can sweetened condensed milk
300ml thickened cream
Icing sugar mixture, to serve
1. Combine sugar, lemon rind, lemon
juice and half the raspberries in a
saucepan over medium heat. Stir for
3 mins or until sugar dissolves. Increase
heat to medium-high and bring to the
boil. Cook for 6-8 mins or until syrup
thickens and raspberries soften. Strain
through a fine sieve into a heatproof
jug. Discard solids. Set aside to cool.
2. Grease a 12-hole, ½-cup (125ml)
silicon muffin pan. Process the biscuits
in a food processor until crushed. Add
the butter and pulse until mixture just
comes together. Spoon the biscuit
mixture evenly among prepared holes.
Use the back of a spoon to press biscuit
mixture into holes. Place in the freezer
for 30 mins or until firm.
3. Use an electric mixer to beat the
condensed milk and cream in a bowl
until stiff peaks form. Fold in two-thirds
of raspberry puree to marble. Spoon
over biscuit bases in pan. Smooth the
surface. Freeze for 6 hours or until firm.
4. Transfer cakes to a serving platter.
Set aside for 5 mins to soften slightly.
Drizzle with remaining raspberry puree
and top with the remaining raspberries.
Dust with icing sugar to serve.
PER CHEESECAKE WITHOUT ICING SUGAR
Energy 1530kJ/366 Cals (18%) Protein 4g (8%)
Fat 23g (33%) Sat Fat 14g (58%) Sodium 161mg (8%)
Carb 37g (12%) Sugar 30g (33%) Dietary Fibre 1g (3%)

#colesmag 85

CLS1119p085 85 10/10/19 5:40 pm

20641675AA 2019-10-02T08:02:51+10:00

NEW
NE
EW
W

LBR0003_Liberte Mag Ad_210x275_Vanilla.indd 1 1/10/19 5:07 pm

 sweet show stoppers

ON THE SIDE
Serve the cheesecake
with choc cream for
extra indulgence – just
whisk 3/4 cup (185ml)
thickened cream with
1 tsp cocoa powder
until soft peaks form.

Choc-Mint
Cheesecake
(see recipe p92)

#colesmag 87

CLS1119p087 87 10/10/19 5:40 pm

20659141AA 2019-10-01T13:58:02+10:00

DA I RY F R E E , R E F I N E D SU GA R F R E E , O RGA N I C, G LU T E N F R E E

keep well,
keep it COYO

C OYO B I OT I C S N OW I N E V E RY T U B !
AN EXCLUSIVE SET OF BIO-ACTIVE PLANT POWERED PROBIOTICS, PRODUCING BILLIONS
OF LIVE & ACTIVE BACTERIA, SPECIALLY FORMULATED TO THRIVE ON PLANT MILK.
STRAINS BACKED BY CLINICAL RESEARCH.
 sweet show stoppers

STRAWBERRIES ’N’ CREAM TRIFLE

Serves 12 Prep 15 mins (+ 10 mins cooling & 2 hours chilling time) Cooking 10 mins

1 cup (250ml) pink gin or cranberry juice
⅓ cup (75g) caster sugar
250g strawberries, halved
200g raspberries
600ml thickened cream
2 tbs icing sugar mixture
540g Coles Make at Home White Mud
Cake, halved horizontally, base only
2 x 110g pkts Coles Macarons*
1. Combine gin or cranberry juice and
sugar in a saucepan over low heat.
Cook, stirring, for 2 mins or until sugar
dissolves. Increase heat to medium and
bring to the boil. Cook, without stirring,
for 5 mins or until the syrup thickens
slightly. Set aside for 10 mins to cool.
2. Place strawberry and raspberries
in a large heatproof bowl. Pour syrup
over the berry mixture. Cover with
plastic wrap and chill for 1 hour.
3. Use an electric mixer to whisk the
cream and icing sugar in a large bowl
until soft peaks form.
4. Place the cake base in a 10-cup
(2.5L) glass serving dish. Spoon over
one-third of the berry mixture. Spoon
half the cream mixture over the berry
mixture in the dish. Reserve 1 macaron.
Arrange remaining macarons around
side of dish. Spoon half the remaining
berry mixture over cream mixture.
Continue layering with remaining
cream mixture and berry mixture. Top
with reserved macaron. Place in the
fridge for 1 hour to chill before serving.
PER SERVE
Energy 1741kJ/417 Cals (20%) Protein 4g (8%)
Fat 25g (36%) Sat Fat 14g (58%) Sodium 109mg (5%)
Carb 33g (11%) Sugar 29g (32%) Dietary Fibre 2g (7%)

USE IT UP
Use the top half of the
cake to make truffles.
Crumble and mix with
frosting, then roll into
balls. Chill for 15 mins,
then coat with
melted choc
and allow
to set.
*Selected stores only.

#colesmag 89

CLS1119p089 89 10/10/19 5:40 pm

20641785AA 2019-09-30T15:56:14+10:00

MANGO & PASSIONFRUIT CHEESECAKE
200g gingernut biscuits or Arnott’s
Butternut Snap Cookie biscuits
80g butter, melted
1 mango, stoned, peeled, chopped
¼ cup (60ml) boiling water
3 tsp gelatine powder
750g cream cheese, softened
11/4 cup (300g) sour cream
¾ cup (165g) caster sugar
1 lime, rind finely grated, juiced
⅓ cup (80ml) passionfruit pulp, strained
Sliced mango, to serve
Coles Pina Colada Flavoured Meringue
Kisses*, to serve
1. Grease a 20cm (base measurement)
springform pan and line the base and
side with baking paper, allowing the
*Coles Christmas range, available while stocks last. No rainchecks.
CLS1119p091 91
Serves 16 Prep 20 mins (+ 5 mins cooling & 5 hours chilling time)
paper to extend 5cm above the side
of the pan.
2. Process biscuits in a food processor
until finely crushed. Add the butter and
process until combined. Spoon into the
prepared pan. Use a flat-bottomed glass
to press biscuit mixture over the base.
Place in the fridge for 30 mins to chill.
3. Place the chopped mango in a
blender and blend until smooth.
4. Place the boiling water in a small
heatproof bowl. Sprinkle over the
gelatine. Stir until the gelatine dissolves.
Set aside for 5 mins to cool.
5. Process cream cheese, sour cream
and sugar in a clean food processor
until smooth. Add the lime rind and
lime juice. Beat until combined.
sweet show stoppers
Add the gelatine mixture. Beat until
combined. Divide the cream cheese
mixture evenly between 2 bowls. Add
the mango puree to 1 portion. Stir to
combine. Pour over the biscuit base
in the pan. Chill for 30 mins.
6. Add ¼ cup (60ml) of the passionfruit
to the remaining cream cheese mixture.
Stir to combine. Pour over the mango
layer and smooth the surface. Place in
the fridge for 4 hours or until set.
7. Transfer the cheesecake to a serving
plate. Top with the mango slices and
meringues. Drizzle with remaining
passionfruit to serve.
PER SERVE WITHOUT SLICED MANGO & MERINGUES
Energy 1541kJ/369 Cals (18%) Protein 6g (12%)
Fat 29g (41%) Sat Fat 18g (75%) Sodium 235mg (12%)
Carb 22g (7%) Sugar 18g (20%) Dietary Fibre 1g (3%)
#colesmag 91
10/10/19 5:40 pm
 sweet show stoppers
MIXED BERRY
PIMM’S CAKE
Serves 12 Prep 20 mins (+ 6 hours
chilling time) Cooking 10 mins
1 cup (250ml) Pimm’s No.1
or cranberry juice
½ cup (110g) caster sugar
1 tsp vanilla bean paste
250g strawberries, halved
250g raspberries
125g blueberries
500g mascarpone
1½ cups (375ml) thickened cream
1 tbs icing sugar mixture
450g Coles Unfilled Double
Sponge Cake
1. Place the Pimm’s or cranberry juice,
sugar and vanilla in a small saucepan
over medium heat. Cook, stirring, for
3 mins or until the sugar dissolves.
Increase heat to high and bring to the
boil. Cook for 6 mins or until the syrup
thickens slightly.
2. Combine the strawberry, raspberries
and blueberries in a heatproof bowl.
Carefully pour over half the syrup.
Place in the fridge for 2 hours to chill.
3. Use an electric mixer to beat the
mascarpone, cream and icing sugar
in a bowl until firm peaks form. Reserve
one-quarter of the mascarpone mixture
in a bowl in the fridge.
4. Use a large serrated knife to carefully
cut the sponge cakes in half horizontally.
Place 1 cake layer on a serving platter.
Brush with a little of the remaining
syrup. Top with one-third of the
remaining mascarpone mixture and
one-third of the berry mixture. Repeat
layering with the remaining cake layers,
syrup, remaining mascarpone mixture
and remaining berry mixture, finishing
with a cake layer. Cover and place in
the fridge for 4 hours or overnight until
firm. Cover the remaining syrup with
plastic wrap and place in the fridge.
5. Turn the cake out onto a serving
plate. Spread the top and sides of the
cake with the reserved mascarpone
mixture. Drizzle with remaining syrup.
Cut into slices to serve.
PER SERVE
Energy 1888kJ/452 Cals (22%) Protein 6g (12%)
Fat 27g (39%) Sat Fat 17g (71%) Sodium 202mg (10%)
Carb 38g (12%) Sugar 28g (31%) Dietary Fibre 2g (7%)
SERVE WITH mint sprigs and mixed berries
92 coles.com.au
CLS1119p092 92
PINEAPPLE &
COCONUT TERRINE
Serves 12 Prep 30 mins (+ cooling,
standing & 6½ hours freezing time)
Cooking 10 mins
500g pineapple, peeled, halved
lengthways, thinly sliced
1 lime, zested
1 cup (250ml) Tanqueray Rangpur
Gin or pineapple juice
½ cup (110g) caster sugar
250g pkt gingernut biscuits or Arnott’s
Butternut Snap Cookie biscuits
¼ cup (20g) desiccated coconut
100g butter, melted
1.5L dairy-free coconut sorbet
Thick coconut yoghurt, to serve
1. Place pineapple and lime zest in a
heatproof bowl. Place gin or pineapple
juice and sugar in a saucepan over
medium heat. Cook, stirring, for 3 mins
or until sugar dissolves. Bring to the boil.
Reduce heat to low. Simmer for 6 mins
or until syrup thickens slightly. Carefully
pour over pineapple mixture. Cool.
2. Line an 11cm x 21cm (base
measurement) loaf pan with plastic
wrap, allowing sides to overhang. Place
biscuits and coconut in a food processor
and process until finely crushed. Add
butter and pulse until mixture comes
together. Spoon one-third of mixture
into prepared pan. Use a flat-bottomed
glass to press mixture over base. Cover
and freeze for 30 mins or until firm.
3. Place the sorbet in a bowl. Set aside
for 5 mins to soften slightly. Drain the
pineapple mixture, reserving the syrup.
4. Spoon half the sorbet over biscuit
base and smooth the surface. Top with
half the pineapple mixture. Drizzle with
1 tbs of reserved syrup. Sprinkle evenly
with half the remaining biscuit mixture.
Top with the remaining sorbet. Smooth
the surface. Sprinkle evenly with the
remaining biscuit mixture. Cover with
foil. Freeze for 6 hours or until firm.
5. Remove from freezer. Uncover and
set aside for 5 mins to soften. Turn onto
a platter and remove plastic wrap. Top
with yoghurt and remaining pineapple
mixture. Drizzle with remaining syrup.
PER SERVE WITHOUT COCONUT YOGHURT
Energy 1693kJ/405 Cals (19%) Protein 3g (6%)
Fat 20g (29%) Sat Fat 15g (63%) Sodium 198mg (10%)
Carb 43g (14%) Sugar 33g (37%) Dietary Fibre 1g (3%)
CHOC-MINT CHEESECAKE
Serves 12 Prep 25 mins (+ cooling &
6½ hours chilling time) Cooking 5 mins
200g pkt Coles Choc Crunch biscuits
100g butter, melted
1/4 cup (60ml) boiling water
3 tsp gelatine powder
60g dark chocolate melts
¾ cup (185ml) thickened cream
500g cream cheese, softened
¼ cup (55g) caster sugar
1 tsp peppermint extract
Green liquid food colouring
35g Nestlé Peppermint Crisp
chocolate bar, chopped
1. Grease the base and side of a 20cm
(base measurement) springform pan
and line with baking paper. Place the
biscuits in a food processor and process
until finely crushed. Add the butter and
process until just combined. Spoon into
the prepared pan. Use a flat-bottomed
glass to spread and press the biscuit
mixture firmly into the base. Place in
the fridge for 30 mins to chill.
2. Place boiling water in a heatproof
jug. Sprinkle over the gelatine and stir
until gelatine dissolves. Set aside for
5 mins to cool.
3. Place chocolate and 2 tbs of cream
in a small saucepan over low heat.
Cook, stirring, for 2-3 mins or until the
chocolate melts and mixture is smooth.
Transfer to a bowl. Set aside to cool.
4. Use an electric mixer to beat the
cream cheese, sugar and peppermint
extract in a bowl until light and fluffy.
Gradually add the remaining cream,
beating until the mixture thickens
slightly. With the motor running, add
the gelatine mixture and enough green
food colouring to tint the mixture pale
green. Beat until just combined. Pour
the mixture over the biscuit base in the
pan. Spoon over the chocolate mixture.
Swirl with a round-bladed knife to
marble. Place in the fridge for 6 hours
or until set.
5. Transfer the cheesecake to a serving
plate. Top with chocolate bar. Cut into
wedges to serve.
PER SERVE
Energy 1638kJ/392 Cals (19%) Protein 6g (12%)
Fat 32g (46%) Sat Fat 20g (83%) Sodium 264mg (13%)
Carb 22g (7%) Sugar 15g (17%) Dietary Fibre 0.1g (0%)
SERVE WITH mint sprigs
10/10/19 5:40 pm
20546919AA 2019-09-17T10:30:50+10:00

Black Forest Pavlova

20682748AA 2019-10-01T13:56:42+10:00
 Ripe Page
& ready
tag

MANGOES
AUSTRALIAN MANGO SEASON IS HERE, SO MAKE THE MOST OF THESE
GOLDEN FAVOURITES IN SWEET TREATS AND A GREAT SAVOURY SALSA.

#colesmag 95

CLS1119p095 95 10/10/19 5:52 pm

 Ripe & ready

Lamb Cutlets
with Chilli-Mango
Sambal (see
recipe p102)

96 coles.com.au

CLS1119p096 96 10/10/19 5:53 pm

 Ripe & ready

THESE FUN TROPICAL CUPCAKES

HAVE A MOUTH-WATERING MANGO
AND LIME FROSTING. WHIP THEM UP
FOR THE PERFECT PARTY TREAT.

Mango, Lime
& Coconut
Cupcakes (see
recipe p102)

WHILE THEY’RE HOT

Cake absorbs liquid more
easily when it’s warm so, 
for maximum flavour, lightly
brush the cupcakes with the
syrup just after removing
them from the oven.

#colesmag 97

CLS1119p097 97 10/10/19 5:53 pm

 Ripe & ready

MANGO & RASPBERRY

COCONUT SEMIFREDDO
KNOW YOUR MANGOES Serves 12 Prep 20 mins (+ 7 hours freezing
All the delicious in-season mangoes at Coles are & 5 mins standing time) Cooking 10 mins
100 per cent Australian grown, sourced from the NT
to Far North Queensland. Here’s a guide to the best 125g raspberries
varieties in store now and how to use them. 1 mango, stoned, peeled, coarsely chopped
2 Coles Australian Free Range Eggs
2 Coles Australian Free Range Egg yolks
½ cup (110g) caster sugar
2 cups (500ml) thickened cream
210ml coconut cream
Sliced mango, to serve
Shaved fresh coconut, to serve
Raspberries, extra, to serve
Passionfruit pulp, to serve

CALYPSO HONEY GOLD 1. Grease the base and sides of a 10cm x 24cm
This variety has a sweet Medium to large, (base measurement) loaf pan and line with plastic
aroma and small seed this variety is sweet wrap, allowing the sides to overhang. Place the

Recipes Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto & Vivien Walsh Food preparation Maxwell Adey
– so more firm, juicy flesh and juicy with golden raspberries in a food processor and process until
to enjoy. Try it in fresh skin – finely chop the smooth. Strain through a fine sieve into a bowl.
salads or cooked on flesh and use in Discard solids.
the barbecue. cakes or salsas. 2. Process the chopped mango in a clean food
TRY IT IN TRY IT IN processor until smooth. Transfer to a separate bowl.
Lamb Cutlets with Mango, Lime & 3. Use a handheld electric mixer to whisk the
Chilli-Mango Sambal Coconut Cupcakes eggs, egg yolks and sugar in a heatproof bowl
(see recipe p102) (see recipe p102) until light and fluffy. Place over a saucepan of
simmering water and carefully whisk for 8 mins or
until the mixture doubles in size and temperature
reaches 72°C on a sugar thermometer. Remove
from heat. Continue whisking for a further 2 mins
or until the mixture cools to room temperature.
4. Use a clean electric mixer to whisk the cream
in a bowl until firm peaks form. Add the coconut
cream and use a metal spoon to fold until
combined. Add the egg mixture and gently fold
until just combined. Divide the cream mixture
evenly between 2 bowls. Reserve 1 portion in the
KENSINGTON R2E2 fridge. Add mango puree to the remaining portion
PRIDE Large and rounded and gently fold to combine. Pour into the prepared
Rich and juicy, this in shape, this variety pan. Place in the freezer for 1 hour or until just firm.
medium-sized variety is has firm flesh and 5. Add raspberry puree to the reserved portion of
sweet with vibrant yellow a sweet mild taste cream mixture. Pour over mango mixture in the
flesh. When ripe the skin – perfect with pan. Cover with foil. Freeze for 6 hours or until firm.
will be mostly yellow, but tropical flavours. 6. Remove semifreddo from freezer. Uncover and
a little green is okay. TRY IT IN set aside for 5 mins to soften slightly. Invert onto
TRY IT IN Mango a serving platter. Remove plastic wrap. Top with
Mango & Raspberry Hummingbird mango slices, shaved coconut and extra raspberry.
Coconut Semifreddo Sheet Cake Drizzle with passionfruit pulp. Serve immediately.
(recipe right) (see recipe p102) PER SERVE WITHOUT TOPPINGS
Energy 1034kJ/247 Cals (12%) Protein 3g (6%)
Fat 20g (29%) Sat Fat 13g (54%) Sodium 29mg (1%)
Carb 15g (5%) Sugar 15g (17%) Dietary Fibre 1g (3%)

98 coles.com.au

CLS1119p098 98 10/10/19 5:53 pm

 Ripe & ready

PUT THIS MAKE-AHEAD DESSERT ON

YOUR CHRISTMAS LIST – IT ADDS A BURST
OF SUNSHINE TO ANY FESTIVE TABLE.

MAKE IT AHEAD
This semifreddo
can be made up
to 1 month ahead.
Cover with foil and
store in the freezer.
Recipes Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto & Vivien Walsh Food preparation Maxwell Adey

WATCH
Want more
festive mango
ideas? Try
Curtis’ delicious
mango caramel ice cream cake at
coles.com.au/mangoicecreamcake.

#colesmag 99

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20624560AA 2019-09-30T11:09:23+10:00

boosted with
protein + calcium

© 2019 The Coca-Cola Company. ‘Nutriboost’ and the Nutriboost design are trade marks of The Coca-Cola Company.
 Ripe & ready

MAKE & TAKE

This cake is great
for picnics and
barbecues. Pack
the iced cake and
fruit toppings in
separate containers,
then assemble just
before serving.

Mango
Hummingbird
Sheet Cake
(recipe over
page)

#colesmag 101

CLS1119p101 101 10/10/19 5:53 pm

 Ripe & ready
LAMB CUTLETS WITH
CHILLI-MANGO SAMBAL
Serves 4 Prep 10 mins (+ 5 mins
resting time) Cooking 5 mins
12 Coles Australian Lamb Cutlets
2 tbs tikka masala curry paste
Steamed basmati rice, to serve
Mango chutney, to serve
Pappadums, to serve
Lime wedges, to serve
Chilli-mango sambal
1 large ripe mango, stoned, peeled,
finely chopped
½ red onion, finely chopped
1 Lebanese cucumber,
finely chopped
2 tbs coarsely chopped coriander
2 tbs finely shredded mint
1 long red chilli, seeded, finely chopped
2 tbs lime juice
1. To make the chilli-mango sambal,
combine the mango, onion, cucumber,
coriander, mint, chilli and lime juice in
a medium bowl. Season.
2. Combine the lamb and curry paste
in a large bowl. Turn to coat. Season.
3. Heat a barbecue grill or chargrill
on medium-high. Cook lamb for 2 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.
4. Divide the lamb among serving
plates. Top with the chilli-mango
sambal. Serve with rice, chutney,
pappadums and lime wedges.
PER SERVE WITHOUT RICE
Energy 1319kJ/316 Cals (15%) Protein 23g (46%)
Fat 17g (24%) Sat Fat 8g (33%) Sodium 148mg (7%)
Carb 15g (5%) Sugar 14g (16%) Dietary Fibre 4g (13%)
SERVE WITH coriander and mint sprigs
MANGO, LIME &
COCONUT CUPCAKES
Makes 12 Prep 20 mins
(+ cooling time) Cooking 20 mins
125g butter, softened
¾ cup (165g) caster sugar
2 Coles Australian Free Range Eggs
1 mango, stoned, peeled, finely chopped
1½ cups (225g) self-raising flour
1 cup (75g) shredded coconut
102 coles.com.au
CLS1119p102 102
½ cup (125ml) coconut cream
250g butter, extra, softened
3 cups (480g) icing sugar mixture
¼ mango, extra, peeled, chopped
Thinly sliced mango, to serve
Finely grated lime rind, to serve
Shredded coconut, extra, toasted,
to serve
Lime & coconut syrup
¼ cup (60ml) coconut water
¼ cup (60ml) lime juice
2 tbs coconut sugar
1. Preheat oven to 180°C. Line twelve
1/3-cup (80ml) muffin pans with paper
cases. Use an electric mixer to beat the
butter and sugar in a bowl until pale
and creamy. Add the eggs, 1 at a time,
beating well after each addition. Stir in
chopped mango. Add flour, shredded
coconut and coconut cream. Stir to
combine. Spoon evenly among paper
cases. Bake for 20 mins or until a skewer
inserted in centres comes out clean.
2. Meanwhile, to make the lime and
coconut syrup, combine the coconut
water, lime juice and sugar in a small
saucepan over medium heat. Cook,
stirring, for 2 mins or until the sugar
dissolves. Increase heat to high and
bring to the boil. Cook for 3-4 mins or
until the syrup thickens slightly. Set
aside to cool.
3. Reserve 2 tsp of the syrup. Brush
the remaining syrup over the warm
cupcakes. Set aside to cool.
4. Use a clean electric mixer to beat
the extra butter in a medium bowl
until very pale. Gradually add the
icing sugar, in batches, beating well
after each addition.
5. Place the extra chopped mango
in a food processor and process until
smooth. Add the mango puree and
reserved syrup to the butter mixture in
the bowl and beat until well combined.
6. Transfer the icing to a piping bag
fitted with a 1cm fluted nozzle. Pipe
icing over the cupcakes. Top with
mango slices. Sprinkle with lime rind
and extra shredded coconut.
PER CUPCAKE WITHOUT TOPPINGS
Energy 2513kJ/601 Cals (29%) Protein 4g (8%)
Fat 32g (46%) Sat Fat 22g (92%) Sodium 348mg (17%)
Carb 75g (24%) Sugar 59g (66%) Dietary Fibre 3g (10%)
MANGO HUMMINGBIRD
SHEET CAKE
Serves 16 Prep 15 mins (+ cooling time)
Cooking 45 mins
2 cups (300g) self-raising flour
1 cup (220g) brown sugar
½ cup (50g) shredded coconut
½ cup (55g) coarsely chopped walnuts
1 tsp bicarbonate of soda
1 mango, stoned, peeled,
finely chopped
2 bananas, mashed
400g crushed pineapple, drained well
2 Coles Australian Free Range Eggs,
lightly whisked
¾ cup (185ml) vegetable oil
Sliced strawberry, to serve
Sliced mango, to serve
Mango cream cheese icing
1/2 mango, stoned, peeled, chopped
250g cream cheese, softened
75g butter, softened
1 cup (160g) icing sugar mixture
1. Preheat oven to 160°C. Grease
the base and sides of a 20cm x 30cm
lamington pan and line with baking
paper, allowing the sides to overhang.
2. Combine the flour, sugar, coconut,
walnut and bicarbonate of soda in a
large bowl. Add the chopped mango,
banana, pineapple, egg and oil. Stir
until just combined. Spoon into the
prepared pan and smooth the surface.
Bake for 45 mins or until a skewer
inserted in the centre comes out clean.
Set aside in the pan to cool completely.
3. To make the mango cream cheese
icing, place the mango in a clean food
processor and process until smooth.
Transfer to a bowl. Use an electric
mixer to beat the cream cheese and
butter in a clean large bowl until
smooth and creamy. Add the icing
sugar and mango puree and beat
until well combined.
4. Transfer the cake to a serving
platter. Spread the top of the cake
with icing. Top with strawberry and
mango slices. Cut into pieces to serve.
PER SERVE WITHOUT SLICED FRUIT
Energy 1783kJ/427 Cals (20%) Protein 6g (12%)
Fat 25g (36%) Sat Fat 9g (38%) Sodium 302mg (15%)
Carb 45g (15%) Sugar 30g (33%) Dietary Fibre 3g (10%)
10/10/19 5:53 pm
20654839AA 2019-09-30T10:26:33+10:00

*
20546936AA 2019-09-25T09:36:09+10:00

New
250 g
packsize
 Easy meals

Fast & fresh

BEAT BUSY WEEKNIGHTS
WITH DINNERS READY IN A
FLASH – THEY’RE EASY TO
DO AND FULL OF FLAVOUR.

SPRING GREEN FRITTATA

WITH TOMATO SALSA
Serves 6 Prep & cooking 30 mins

1 tbs extra virgin olive oil

1 leek, pale section only, thinly sliced
1 bunch asparagus, woody ends
trimmed, cut into 3cm pieces
½ bunch silverbeet, leaves trimmed,
finely shredded
10 Coles Australian Free Range Eggs
300ml pouring (pure) cream
1 cup (120g) grated tasty cheddar
½ cup (60g) frozen peas
100g fetta, crumbled
Balsamic tomato salsa
200g mixed tomatoes, halved
Recipes Amanda Lennon Photography Rob Palmer Styling Berni Smithies Food preparation Kerrie Ray

1 tbs extra virgin olive oil

1 tbs balsamic vinegar
⅓ cup (50g) pine nuts, toasted

1. Preheat oven to 200°C. Grease

a 20cm x 30cm slice pan and line
the base and sides with baking
paper, allowing sides to overhang.
2. Heat the oil in a frying pan over
medium heat. Add the leek and cook,
stirring, for 2 mins or until tender. Add
the asparagus and silverbeet. Cook,
stirring, for 3 mins or until silverbeet
wilts. Season. Transfer to prepared pan.
3. Whisk eggs and cream in a jug. Stir
in cheddar. Season. Pour cream mixture
over silverbeet mixture in pan. Sprinkle
with peas and fetta. Bake for 20 mins
or until golden and cooked through.
4. Meanwhile, to make the balsamic
tomato salsa, combine the tomato,
oil, vinegar and pine nuts in a bowl.
5. Spoon the balsamic tomato salsa
over the frittata. Season to serve.
PER SERVE
Energy 2291kJ/548 Cals (26%) Protein 23g (46%)
Fat 47g (67%) Sat Fat 21g (88%) Sodium 675mg (34%)
Carb 6g (2%) Sugar 6g (7%) Dietary Fibre 4g (13%)
SERVE WITH basil leaves

#colesmag 105

CLS1119p105 105 10/10/19 12:06 pm

 CHARGRILLED LAKSA CHICKEN WITH CASHEW RICE Serves 4 Prep & cooking 30 mins

4 Coles RSPCA Approved Australian
Chicken Breast Fillets
½ cup (150g) laksa paste
200g broccoli, cut into florets
2 x 250g pkts microwavable brown,
red & wild rice mix
60g pkt Coles Australian Baby Spinach
½ cup chopped flat-leaf parsley
⅓ cup (25g) shredded coconut,
toasted
1 tbs sesame oil
⅔ cup (100g) roasted salted cashews
1 long red chilli, thinly sliced (optional)
1. Combine the chicken and half
the laksa paste in a medium glass
or ceramic dish.
2. Heat a chargrill on medium. Spray
the chicken with olive oil spray. Cook
for 3 mins each side or until browned.
Brush top of the chicken with some
of the remaining laksa paste. Turn and
cook for 1 min. Brush top with remaining
laksa paste. Turn and cook for 1 min
or until cooked through. Transfer to
a large plate and cover with foil. Set
aside for 5 mins to rest. Thickly slice.
3. Meanwhile, cook broccoli in a large
saucepan of boiling water for 2-3 mins
or until bright green and tender. Drain.
4. Heat rice following packet directions.
Transfer to a large bowl. Add the
spinach, broccoli, parsley, coconut, oil
and cashews. Stir to combine. Season.
5. Divide rice mixture evenly among
serving plates. Top with the chicken
and sprinkle with the chilli, if using.
PER SERVE
Energy 3223kJ/771 Cals (37%) Protein 69g (138%)
Fat 32g (46%) Sat Fat 9g (38%) Sodium 930mg (47%)
Carb 48g (15%) Sugar 4g (4%) Dietary Fibre 13g (43%)

CURRY TWIST
Curry paste makes
an easy marinade.
You can swap the
laksa paste for red,
green or yellow
curry paste.

CLS1119p106 106 10/10/19 12:06 pm

 Easy meals

MEXICAN-STYLE
PRAWNS & RICE
Serves 4 Prep & cooking 25 mins

40g butter, chopped

200g Coles Australian Diced
Butternut Pumpkin
450g pkt microwavable
basmati rice
400g can black beans,
rinsed, drained
300g can corn kernels,
rinsed, drained
½ cup (60g) frozen peas
2 spring onions,
thinly sliced
500g Australian raw
prawns, peeled leaving
tails intact, deveined
2 tbs olive oil
1 tbs chilli paste
2 tsp ground cumin

1. Melt the butter in

a large saucepan over
medium-high heat. Add the
pumpkin and cook, stirring,
for 8 mins or until just tender.
Add the rice. Cook, stirring, for
3 mins or until heated through.
2. Add the beans, corn, peas
and spring onion to the pan.
Cook, stirring, for 3 mins or until
heated through. Season.
3. Meanwhile, combine the prawns,
oil, chilli paste and cumin in a medium
bowl. Heat a large frying pan over high
heat. Add the prawns and cook for
2 mins each side or until the prawns
curl and change colour. Season.
4. Arrange prawns over the rice mixture.
PER SERVE
Energy 2442kJ/584 Cals (28%) Protein 28g (56%)
Fat 25g (36%) Sat Fat 8g (33%) Sodium 1427mg (71%)
Carb 61g (20%) Sugar 7g (8%) Dietary Fibre 8g (27%)

SERVE WITH coriander sprigs and lime wedges

FIND ME… Chilled chilli paste is available in the

fresh produce department. Sriracha, chilli sauce
or sambal oelek also work in this recipe – find
them in the sauce aisle or international aisle.

#colesmag 107

CLS1119p107 107 10/10/19 12:06 pm

 Easy meals
THAI BEEF ZOODLE SALAD
½ cup (125ml) sweet chilli sauce
2 tbs fish sauce
2 tbs avocado or olive oil
2 garlic cloves, crushed
500g Coles Australian No Added
Hormones Beef Scotch Fillet Steak
250g pkt Coles Australian
Zucchini Noodles
1 Lebanese cucumber,
peeled into ribbons
1 carrot, peeled, cut into noodles
or peeled into ribbons
1 red capsicum, seeded, thinly sliced
108 coles.com.au
CLS1119p108 108
Serves 4 Prep & cooking 20 mins
1 red onion, thinly sliced
1 cup (80g) bean sprouts
½ cup basil leaves
1. Whisk sweet chilli sauce, fish sauce,
oil and garlic in a bowl. Reserve half
the sweet chilli sauce mixture.
2. Heat a chargrill on medium-high.
Cook beef for 2 mins each side. Brush
top with some of the remaining sweet
chilli sauce mixture. Turn and cook for
1 min. Brush top with remaining sweet
chilli sauce mixture. Turn and cook for
NO-COOK MEAL
To save even more
time, swap the
beef steak for
shredded Coles
RSPCA Approved
Hot Roast Chicken.
1 min for medium-rare or until cooked
to your liking. Transfer to a plate. Cover
with foil. Rest for 5 mins. Thinly slice.
3. Combine zucchini, cucumber, carrot,
capsicum, onion, bean sprouts and
basil in a large bowl.
4. Divide salad among serving bowls.
Top with the beef. Season. Drizzle with
reserved sweet chilli sauce mixture.
PER SERVE
Energy 1829kJ/438 Cals (21%) Protein 32g (64%)
Fat 19g (27%) Sat Fat 5g (21%) Sodium 1676mg (84%)
Carb 34g (11%) Sugar 32g (36%) Dietary Fibre 6g (20%)
SERVE WITH sliced green chilli
10/10/19 12:06 pm
20649196AA 2019-10-01T11:53:06+10:00
20654850AA 2019-09-30T10:05:42+10:00
 promotion
Promotion

Grain upgrade
Create tasty and wholesome meals
like this colourful salad with SunRice
Brown Rice & Quinoa.

SPICED CHICKEN SALAD

Serves 4 Prep 15 mins Cooking 30 mins

1 cup (215g) SunRice Brown Rice

& Quinoa
2 cups (500ml) chicken stock
100g baby spinach leaves
½ cup (60g) frozen peas
⅓ cup (55g) dried currants
1 tbs Moroccan seasoning
1 lemon, rind finely grated,
juiced
4 Coles RSPCA Approved
Australian Chicken
Breast Fillets
3 spring onions, sliced
1 carrot, peeled, shredded
⅓ cup (45g) pistachios,
chopped
½ cup coriander leaves
½ cup mint leaves
80g goat’s cheese
⅓ cup (55g) fresh or frozen
pomegranate seeds

1. Cook the rice mixture

with the stock in a saucepan
following packet directions,
adding the spinach, peas and
currants in the last 2-3 mins of
cooking. Remove from heat. Use
a fork to separate the grains.
2. Meanwhile, combine the Moroccan
seasoning and lemon rind in a bowl.
Add the chicken and turn to coat.
Heat a barbecue grill or chargrill on
medium-high. Spray the chicken with olive
oil spray. Cook for 5 mins each side or until
cooked through. Transfer to a plate and
cover with foil. Rest for 5 mins. Thickly slice.
3. Stir the spring onion, carrot, pistachios,
coriander, mint and lemon juice into the Made with a blend of two ancient
rice mixture. Season. Divide among serving grains, SunRice Brown Rice &
bowls. Top with chicken. Sprinkle with Quinoa is rich in protein, fibre and
goat’s cheese and pomegranate seeds. a range of vitamins and minerals.
Try it in your favourite salads and
serve with BBQ chicken and fish.

CLS1119p111 111 10/10/19 4:28 pm

20654832AA 2019-09-25T10:34:59+10:00
 5-ingredient dinners

THESE FUSS-FREE MIDWEEK

MEALS WILL SAVE YOU
TIME IN THE AISLES AND
IN THE KITCHEN.

Sticky BBQ Lamb

Ribs with Pearl

WHAT Couscous (recipe

over page)
YOU
NEED
Recipes Cathie Lonnie Photography James Moffatt Styling Bhavani Konings Food preparation Kerrie Ray

LAMB RIBS

PEARL
COUSCOUS

AMERICAN
BBQ SLAW

FETTA

LEMON

#colesmag 113

CLS1119p113 113 10/10/19 4:21 pm

 Page tag

THROW TOGETHER A FLAVOURSOME MEAL USING

JUST A FEW INGREDIENTS AND MINIMAL PREP.

STICKY BBQ LAMB RIBS THAI-STYLE OMELETTE

WITH PEARL COUSCOUS WITH PRAWNS
Serves 4 Prep 10 mins (+ 5 mins Serves 4 Prep 10 mins Cooking 15 mins TRY THESE TOO
resting time) Cooking 15 mins Look for these convenient
500g Australian raw prawns, time-saving buys at Coles.
750g pkt Coles Grill Australian Lamb peeled, deveined
Ribs in a Sticky BBQ Rub 1 tbs Thai chilli jam Delicious
250g pearl couscous 375g pkt Coles Australian Traditional Coles Made
400g pkt Coles American BBQ Stir-Fry Easy Lamb
Slaw Kit 8 Coles Australian Free Range Eggs, Strips in
150g fetta, crumbled lightly whisked Souvlaki
1 lemon, juiced ¼ cup (60ml) oyster sauce Seasoning 300g take just
5 minutes to cook and have
1. Heat a barbecue grill or chargrill 1. Heat a wok or large deep frying no artificial colours or flavours.
on medium. Spray lamb with olive oil pan over high heat. Spray with olive oil
spray. Cook lamb on the grill, turning spray. Add the prawns and stir-fry for New Coles
often, for 12-15 mins or until tender 2 mins. Add the chilli jam and stir-fry Mediterranean
and cooked to your liking. Transfer to for 30 secs or until prawns are coated Style Salad Kit
a plate and cover with foil. Set aside in sauce and just cooked through. 350g comes with
for 5 mins to rest. Transfer to a heatproof bowl. fetta, olives and
2. Meanwhile, cook the couscous in 2. Spray wok or pan with olive oil spray. a creamy dressing.
a large saucepan of boiling water for Add vegetables and stir-fry for 2-3 mins
5 mins or until just tender. Refresh or until the vegetables are just tender. Whip up an
under warm water. Drain well. Transfer Return the prawns to the wok or pan easy meal
to a large bowl. with 1 tbs water and stir-fry for 1 min or with Coles
3. Add the salad mix from the slaw kit until well combined. Transfer the prawn Made Easy
to the couscous in the bowl with the mixture to a large heatproof bowl. Thai Green
fetta and 2 tbs lemon juice. Gently 3. Whisk egg and 2 tbs water in a jug. Chicken Stir
toss to combine. Season. Wipe the wok or pan clean Fry 450g.
4. Divide the couscous mixture evenly with paper towel. Place over medium
among serving plates. Drizzle with the heat. Spray with olive oil spray. Pour Coles Australian
dressing sachet from slaw kit. Season. one-quarter of the egg mixture into the Corn Bites
Serve with the lamb. wok or pan and swirl to coat the base. 320g* are
PER SERVE Cook for 1 min or until the egg mixture microwavable
Energy 2673kJ/639 Cals (31%) Protein 38g (76%)
Fat 30g (43%) Sat Fat 12g (50%) Sodium 1100mg (55%)
is almost set. Transfer the omelette – simply tear
Carb 52g (17%) Sugar 8g (9%) Dietary Fibre 5g (17%) to a serving plate. Repeat, in 3 more the pouch, then
batches, with remaining egg mixture. heat for a fast
4. Spoon the prawn mixture onto one and tasty side.

WATCH side of each omelette. Fold over the

other side to partially enclose filling. New Coles
Dinner is Drizzle with the oyster sauce to serve. Made Easy
sorted in Slow Cooked
*Not available in WA.

PER SERVE
Energy 1273kJ/305 Cals (15%) Protein 41g (82%)
less than 30 Fat 10g (14%) Sat Fat 3g (13%) Sodium 1809mg (90%)
Pork Belly
minutes with Carb 10g (3%) Sugar 8g (9%) Dietary Fibre 7g (23%) Slices in
the tasty bacon and egg pasta at Tonkatsu Sauce 400g are
FIND ME… Used in Asian-style dishes, Thai
coles.com.au/5ingredientspaghetti. chilli jam is a blend of chilli, onion and garlic with ready to heat and serve.
a medium heat. Find it in the international aisle.

114 coles.com.au

CLS1119p114 114 10/10/19 4:21 pm

 5-ingredientPage
dinners
tag

WHAT
YOU
NEED PRAWNS CHILLI JAM

STIR-FRY MIX EGGS OYSTER SAUCE

Thai-Style
Omelette with
Prawns
*Not available in WA.

#colesmag 115

CLS1119p115 115 10/10/19 4:22 pm

20557095AA 2019-10-02T14:00:02+10:00
 Promotion

Salad saviour
Complete your menu with Moro vinegars. They add a refreshing
flavour boost to salads and barbecued meats.

LAMB CUTLETS WITH

ASIAN-STYLE SALAD
Serves 4 Prep 20 mins (+ 15 mins
marinating time) Cooking 5 mins

2 tbs Moro Balsamic Vinegar

of Modena IGP
1 tbs honey
1 garlic clove, crushed
12 Coles Australian Lamb Cutlets
4 large carrots, peeled, shredded
¼ wombok (Chinese cabbage),
finely shredded
2 cups (160g) finely shredded red cabbage
½ cup mint leaves
½ cup coriander leaves
2 tbs Moro Sherry Vinegar D.O.P.
2 tsp fish sauce
1 tbs soy sauce
1 tbs white sugar
1 tsp sesame oil
1 tsp finely grated ginger
⅓ cup (45g) peanuts, coarsely chopped
Spring onion curls, to serve

1. Combine the balsamic vinegar,

honey and garlic in a shallow dish.
Add the lamb. Turn to coat. Set aside
for 15 mins to develop the flavours.
2. Meanwhile, combine carrot, wombok,
cabbage, mint and coriander in a large
bowl. Combine the sherry vinegar, fish
sauce, soy sauce, sugar, oil and ginger in
a small bowl. Drizzle over carrot mixture.
Toss to combine. Sprinkle with peanuts.
3. Heat a barbecue grill or chargrill on
high. Cook lamb for 2 mins each side for
medium-rare or until cooked to your liking.
4. Arrange the lamb and salad on
a serving platter. Season. Sprinkle
with the spring onion curls.

Delicious meals are easy with

Moro Sherry Vinegar D.O.P.
and Moro Balsamic Vinegar of
Modena IGP. Look out for the
great range of Moro products
in the vinegar section at Coles.

CLS1119p117 117 10/10/19 11:45 am

 Fire up the grill

Weeknight BBQ
MAKE THE MOST OF WARM EVENINGS
WITH FULL-OF-FLAVOUR DINNERS
YOU CAN ENJOY ALFRESCO
– THINK TACOS, SKEWERS
AND SALAD PLATES.
Recipes Jessica Brook Photography Ben Dearnley Styling Berni Smithies Food preparation Theressa Klein

Lime &
Sriracha
BBQ Chicken
Tacos (see
recipe p124)

#colesmag 119

CLS1119p119 119 10/10/19 5:41 pm

 Fire up the grill
BBQ HALOUMI & FENNEL PANZANELLA SALAD
Serves 4 Prep 20 mins Cooking 10 mins
1 cup (150g) frozen broad beans
½ x 300g loaf Coles Bakery Stone
Baked Ciabatta*, thickly sliced
2 small fennel, cut into thin wedges,
fronds reserved
2 tbs extra virgin olive oil
140g pkt Coles Australian
Chopped Kale
180g haloumi, cut into
1cm-thick slices
¼ cup finely chopped dill
2 tbs extra virgin olive oil, extra
1 tbs honey
¼ tsp dried chilli flakes (optional)
1 lemon, zested, juiced
120 coles.com.au
CLS1119p120 120
1. Cook the broad beans in a saucepan
of boiling water for 2 mins or until
heated through. Refresh under cold
water. Drain well. Peel. Place in a bowl.
2. Heat a barbecue grill or chargrill
on medium-high. Brush the bread and
fennel with a little of the oil. Cook for
3 mins each side or until the bread and
fennel are lightly charred. Carefully tear
the bread into bite-sized pieces. Place
in a large bowl with the fennel. Add the
kale and toss to combine.
3. Brush haloumi with remaining oil.
Cook on the grill for 1 min each side or
until golden brown. Transfer to a plate.
4. Combine the dill, extra oil, honey,
chilli, if using, lemon juice and half the
lemon zest in a screw-top jar. Seal and
shake to combine. Season.
5. Add the haloumi and broad beans
to the kale mixture in the bowl. Drizzle
with dressing. Gently toss to combine.
6. Arrange the haloumi mixture on
a large serving platter. Top with the
*Selected stores only.
reserved fennel fronds and remaining
lemon zest to serve.
PER SERVE
Energy 1836kJ/439 Cals (21%) Protein 17g (34%)
Fat 27g (39%) Sat Fat 8g (33%) Sodium 1489mg (74%)
Carb 28g (9%) Sugar 11g (12%) Dietary Fibre 6g (20%)
SERVE WITH mint sprigs
10/10/19 5:41 pm
 Fire up the grill

HOW’S THIS FOR DINNER: LOAD UP FLATBREADS

WITH CREAMY GREEN HOMMUS, SMOKY LAMB
AND FRESH EXTRAS, THEN DIVE RIGHT IN.
*Selected stores only.

Smoky Lamb,
Pita & Pea
Hommus Plate
(see recipe p124)

#colesmag 121

CLS1119p121 121 10/10/19 5:41 pm

20654828AA 2019-09-12T11:07:22+10:00
 Fire up the grill

PUT A SPIN ON BBQ SNAGS WITH

A TANGY GLAZE, THEN PAIR
WITH A CHUNKY CORN SLAW.

Easy Sausage
Skewers with
Corn Slaw
(recipe over
page)

#colesmag 123

CLS1119p123 123 10/10/19 5:42 pm

 Fire up the grill
LIME & SRIRACHA
BBQ CHICKEN TACOS
Serves 4 Prep 15 mins (+ 5 mins
resting time) Cooking 15 mins
500g Coles RSPCA Approved
Australian Chicken Tenderloins
1 lime, rind finely grated, juiced
½ cup (140g) Greek-style yoghurt
1/4 cup (60ml) sriracha or chilli sauce
1/4 cup (60ml) extra virgin olive oil
8 corn tortillas
1 large avocado, stoned, peeled,
thinly sliced
1 Lebanese cucumber, finely chopped
1 small red onion, finely chopped
½ cup chopped coriander
¼ cup (60g) drained sliced pickled
jalapeños, coarsely chopped
1. Combine the chicken, lime rind,
lime juice, half the yoghurt, 2 tbs of the
sriracha or chilli sauce and 2 tbs of the
oil in a large bowl. Season.
2. Heat a barbecue grill or chargrill on
medium-high. Cook tortillas, in batches,
for 30 secs each side or until lightly
charred. Transfer the tortillas to a plate
and cover with foil to keep warm.
3. Drizzle chicken with the remaining
oil. Cook on the grill for 4 mins each
side or until golden and cooked
through. Set aside for 5 mins to rest.
4. Place remaining yoghurt in a small
bowl. Add half the remaining sriracha
or chilli sauce and gently marble.
5. Divide the tortillas among serving
plates. Spoon a little of the yoghurt
mixture into each tortilla. Top with
the avocado, chicken and remaining
sriracha or chilli sauce. Sprinkle with
cucumber, onion, coriander and
jalapeño. Season.
6. Serve the tacos with the remaining
yoghurt mixture.
PER SERVE
Energy 2964kJ/709 Cals (34%) Protein 37g (74%)
Fat 35g (50%) Sat Fat 7g (29%) Sodium 1100mg (55%)
Carb 57g (18%) Sugar 12g (13%) Dietary Fibre 8g (27%)
SERVE WITH lime wedges
MAKE IT AHEAD
Save time and
marinate the chicken
the night before. Cover
and store in the fridge.
124 coles.com.au
CLS1119p124 124
SMOKY LAMB, PITA &
PEA HOMMUS PLATE
Serves 4 Prep 15 mins (+ chilling &
5 mins resting time) Cooking 15 mins
½ tsp smoked paprika
1 lemon, rind finely grated, juiced
2 tbs extra virgin olive oil
540g Coles Australian Lamb
Leg Steaks
1½ cups (180g) frozen peas
½ cup (130g) hommus dip
½ cup coriander leaves
1 long green chilli, seeded,
finely chopped (optional)
4 large pieces wholemeal flatbread
120g pkt Coles Australian Baby Rocket
350g mixed tomatoes, halved
½ cup coriander sprigs
1. Place the paprika, lemon rind,
lemon juice and oil in a small bowl and
stir to combine. Season. Reserve half
the paprika mixture in a small bowl.
2. Brush the lamb with the remaining
paprika mixture.
3. Cook the peas in a large saucepan
of boiling water for 2 mins or until
heated through. Refresh under cold
water. Drain well.
4. Place the dip, coriander, chilli,
if using, and 1 cup (120g) peas in a
food processor. Process until smooth.
Transfer to a small bowl. Cover with
plastic wrap. Place in the fridge to chill.
5. Heat a barbecue grill or chargrill on
high. Cook the flatbreads, in batches,
for 30 secs each side or until lightly
charred. Transfer the flatbreads to a
plate. Cover with foil to keep warm.
6. Cook the lamb on the grill for 4 mins
each side for medium or until the lamb
is cooked to your liking. Transfer the
lamb to a plate. Cover with foil and set
aside for 5 mins to rest. Thickly slice.
7. Place the remaining peas in a small
bowl. Use a fork to crush. Season.
8. Arrange the flatbreads on a serving
platter. Top with pea hommus, rocket,
lamb and tomato. Sprinkle with the
crushed peas and coriander. Drizzle
with the reserved paprika mixture.
PER SERVE
Energy 2537kJ/607 Cals (29%) Protein 41g (82%)
Fat 24g (34%) Sat Fat 4g (17%) Sodium 768mg (38%)
Carb 50g (16%) Sugar 7g (8%) Dietary Fibre 13g (43%)
SERVE WITH lemon cheeks
EASY SAUSAGE SKEWERS
WITH CORN SLAW
Serves 6 Prep 10 mins
(+ cooling time) Cooking 20 mins
3 corn cobs, husks and silk removed
2 cups (160g) shredded green cabbage
2 spring onions, thinly sliced
½ cup finely chopped flat-leaf parsley
¼ cup (75g) mayonnaise
2 tbs orange juice
1 tbs white wine vinegar
24 Coles Beef & Pork Chipolatas
Sweet chilli glaze
¼ cup (60ml) orange juice
¼ cup (60ml) sweet chilli sauce
2 tsp ground cumin
1. Heat a barbecue grill or chargrill
on high. Cook corn, turning occasionally,
for 8 mins or until charred. Set aside to
cool slightly. Use a small serrated knife
to cut down the side of the corn to
release the kernels.
2. Combine the corn kernels, cabbage,
spring onion and parsley in a large bowl.
3. Place the mayonnaise, orange juice
and vinegar in a screw-top jar. Seal and
shake to combine. Season. Pour over
corn mixture in bowl. Toss to combine.
4. To make the sweet chilli glaze, place
the orange juice, sweet chilli sauce and
cumin in a small saucepan over medium
heat. Bring to a simmer. Cook for 3 mins
or until mixture reduces slightly.
5. Thread the sausages onto metal or
soaked bamboo skewers. Cook on the
grill, turning, for 4 mins. Brush with
the sweet chilli sauce mixture. Cook,
turning, for 3 mins or until lightly
charred and cooked through.
6. Divide the sausages among serving
plates with the slaw.
PER SERVE
Energy 2388kJ/571 Cals (27%) Protein 21g (42%)
Fat 41g (59%) Sat Fat 14g (58%) Sodium 1339mg (67%)
Carb 27g (9%) Sugar 13g (14%) Dietary Fibre 8g (27%)
QUICK FIX
Coles Family
Coleslaw Kit 520g
comes with crispy
noodles and a
tangy dressing.
10/10/19 5:42 pm
20660683AA 2019-09-24T17:48:57+10:00
20649207AA 2019-10-01T15:50:55+10:00
 Easy weeknights

NO-COOK
MEALS
DITCH THE TAKEAWAY
MENU AND WHIP UP
THESE STRESS-FREE
WEEKNIGHT RECIPES
IN ONLY 15 MINUTES.

ASIAN-STYLE CHICKEN
& MANGO SALAD
Serves 4 Prep 15 mins

4 spring onions,
thinly sliced diagonally
Recipes Kerrie Ray Photography Cath Muscat Styling Michelle Noerianto Food preparation Sarah Hobbs

2 carrots, peeled, cut into

long matchsticks
2 Lebanese cucumbers,
cut into long matchsticks
2 celery sticks, thinly sliced
diagonally
1 mango, stoned, peeled,
thinly sliced
1 cup (80g) bean sprouts
½ cup mint sprigs
1 Coles RSPCA Approved Hot
Roast Chicken, bones removed,
meat shredded
⅓ cup (25g) shredded coconut,
toasted
2 tbs Thai-style salad dressing

1. Place the spring onion, carrot,

cucumber, celery, mango, bean
sprouts, mint and chicken
in a large bowl. Gently toss
to combine.
2. Transfer salad to a serving
platter. Sprinkle with coconut.
Drizzle with dressing.
PER SERVE
Energy 1816kJ/434 Cals (21%) Protein 45g (90%)
Fat 21g (30%) Sat Fat 8g (33%) Sodium 1131mg (57%)
Carb 14g (5%) Sugar 14g (16%) Dietary Fibre 6g (20%)

#colesmag 127

CLS1119p127 127 10/10/19 11:59 am

 easy weeknights
JAPANESE-STYLE TOFU SALAD
Serves 4 Prep 15 mins
¼ small red cabbage, finely shredded
1 small yellow capsicum, seeded,
thinly sliced
1 bunch baby broccoli,
thinly sliced diagonally
1 tbs mirin seasoning
1 tbs soy sauce
2 tsp sesame oil
200g pkt teriyaki or Japanese-style
marinated tofu, cut into 4cm pieces
Pickled ginger, to serve
Spring onion curls, to serve
5g pkt salted seaweed snacks, shredded
1 tbs sesame seeds, toasted
CLS1119p128 128
1. Combine the cabbage, capsicum
and baby broccoli in a large bowl.
2. Whisk mirin, soy sauce and sesame
oil in a small jug. Drizzle over the
cabbage mixture. Toss to combine.
3. Divide the cabbage mixture evenly
among serving bowls. Top with the WATCH
tofu, pickled ginger and spring onion Our no-cook
curls. Sprinkle with the seaweed and chicken banh
sesame seeds to serve. mi uses just
PER SERVE WITHOUT GINGER & SPRING ONION 6 ingredients
Energy 810kJ/194 Cals (9%) Protein 14g (28%) and tastes delicious. See how easy it
Fat 9g (13%) Sat Fat 1g (4%) Sodium 516mg (26%)
Carb 9g (3%) Sugar 6g (7%) Dietary Fibre 6g (20%) is to make at coles.com.au/banhmi.
| Good source protein & fibre | Low sat fat | 2 veg serves |
10/10/19 11:59 am
 Easy weeknights

ORANGE & LENTIL

SALAD WITH BEEF
Serves 4 Prep 15 mins

½ cup (60g) frozen peas

400g can brown lentils,
rinsed, drained
1 tsp ground cumin
1 garlic clove, crushed
2 oranges, zested, peeled,
thinly sliced
2 tbs extra virgin olive oil
3 Coles Australian Qukes Baby
Cucumbers, peeled into ribbons
200g Coles Australian Beef
Corned Silverside or rare
roast beef, coarsely torn
½ cup (50g) walnuts, toasted,
coarsely chopped
½ small red onion, thinly sliced
¼ cup dill sprigs
80g Coles Finest Tasmanian Goats
Cheese, crumbled

1. Place the peas in a small heatproof

bowl. Pour over enough boiling water to
cover. Set aside for 1 min or until heated
through. Refresh under cold water. Drain.
2. Combine lentils, cumin, garlic, orange
zest and half the oil in a large bowl.
3. Arrange the lentil mixture and orange
slices on a serving platter. Top with
cucumber and beef. Sprinkle with the
peas, walnut, onion, dill and goat’s
cheese. Drizzle with the remaining oil.
Season to serve.
PER SERVE
Energy 1945kJ/465 Cals (22%) Protein 24g (48%)
Fat 26g (37%) Sat Fat 7g (29%) Sodium 696mg (35%)
Carb 27g (9%) Sugar 11g (12%) Dietary Fibre 10g (33%)

#colesmag 129

CLS1119p129 129 10/10/19 11:59 am

20646306AA 2019-09-30T12:02:57+10:00
 promotion

Brekkie treat
This tasty 4-ingredient
jam is oh-so-easy and
packed full of goodness,
thanks to The Chia Co.
Chia Seeds.

NO-COOK CHIA &

RASPBERRY JAM
Makes 1¼ cups Prep 5 mins
(+ 11/4 hours chilling time)

250g fresh or thawed

frozen raspberries
2½ tbs caster sugar or
1 tbs maple syrup
2 tsp thyme leaves
2 tbs The Chia Co. Chia Seeds

1. Combine raspberries and

sugar or maple syrup in
a bowl. Mash with a fork
until coarsely crushed.
2. Stir the thyme and chia
seeds into the raspberry
mixture. Spoon into a sterilised
jar and seal. Place in the fridge
for 1¼ hours or until mixture
thickens slightly. Store the
chia jam in the fridge for
up to 1 week.

The Chia Co.

Chia Seeds
are sustainably
grown in Western
Australia and are
bursting with
omega-3, fibre
and protein. Try
them on cereal
or in smoothies.

CLS1119p131 131 10/10/19 12:00 pm

20654810AA 2019-10-02T13:59:31+10:00

..........................................................
New MISSION PROTEIN WRAPS*, no artificial colours &
flavours, low in sugar all made with a plant based protein
- HOW MANY OTHER REASONS DO YOU NEED TO TRY THEM?
..........................................................

*M I S S I O N PR OT E I N WH O L E M E A L WR A P S
c o nt a i n 7 5 % m o re Pro t e i n ( 1 7 . 7 g/ 10 0 g) t h a n
Mi s s i o n Wh o l e m e a l Wr a p s ( 10 .1 g/ 10 0 g)
 Promotion

Rise & shine

Start each day on the right foot thanks to these top picks from Coles.
They add a tasty touch to breakfasts and are great for snacking too.

1. A must-have for any pantry, Harvest Box dried fruit and nut mixes are now available in 135g
supersized packs. They’re ideal for snacking and baking or as toppers for porridge and smoothies.
2. Make over treat time with Sunbeam Sunny Bunch Snacks. The mini packs contain a mix of dried
fruit and veggies, perfect for brekkie or lunch boxes. They contain no nuts or dairy and no artificial
colours or flavours. 3. Enjoy 100 per cent Aussie honey with the new range from Beechworth
Honey. Available in Bold and Delicate, it’s great for everything from smoothies to toast.

CLS1119p133 133 10/10/19 4:22 pm

 Promotion

Plant power Add some plant-based

goodness to your day with
the range of Alpro Dairy
Free yoghurt, now at Coles.

Apple
Crunch Bowl
SUPER BOWLS
A tasty brekkie or snack is so
easy to do when you start with
Alpro Dairy Free Cashew
Vanilla or Alpro Dairy Free
Almond Strawberry as a base.

APPLE CRUNCH BOWL

Place 150g Alpro Dairy Free
Almond Strawberry in a bowl.
Top with sliced or chopped
apple, 1/4 cup fresh or frozen
pomegranate seeds, 1 tsp
sunflower seeds and 1 tsp
toasted sesame seeds. Drizzle
with maple syrup. Top with
mint sprigs.

Peach & COCONUT BERRY BOWL

Pistachio Place 150g Alpro Dairy Free
Bowl
Cashew Vanilla in a bowl. Top
with 1/2 tsp chia seeds, 2 tsp
chopped walnut, 1 tsp flaked
coconut and blueberries.

PEACH & PISTACHIO BOWL

Place 150g Alpro Dairy Free
Almond Strawberry in a bowl.
Top with sliced strawberry
and sliced peach or nectarine.
Sprinkle with 1 tsp finely
chopped almonds, brazil nuts
and pistachios.

Coconut KIWIFRUIT POWER BOWL

Berry Bowl Place 150g Alpro Dairy
Free Cashew Vanilla in a
bowl. Top with chopped
kiwifruit, 1 tsp granola and
blackberries. Drizzle with
1/2 tsp honey or maple syrup.

Alpro Dairy Free yoghurt has

now landed at Coles. It’s made
from natural ingredients such
as cashews or almonds, is low
in sugars and has a smooth,
Kiwifruit
Power creamy texture.
Bowl

134 coles.com.au

CLS1119p134 134 10/10/19 11:51 am

20659150AA 2019-10-09T11:36:43+11:00

DAIRY FREE,
LOW IN SUGAR
...AND TASTY!

ENJOY
PLANT-BASED
GOODNESS
 Gifts for the COOKING

TEACHER
CLUB
We asked Coles Cooking Club members
to share their gift ideas. To join the
club, go to coles.com.au/cookingclub.

NOT SURE HOW TO THANK THE TEACHERS IN YOUR LIFE?

HEAD INTO THE KITCHEN AND WHIP UP SOME CHRISTMAS
JOY WITH THESE EASY IDEAS.

REINDEER PRETZELS
Try these cute-as Rudolph bites.
Place pretzels on a baking tray
“Use different sized star-shaped
lined with baking paper and place
biscuits to make Christmas trees,
2 dark choc bits in the bottom then place in upturned jars.”
hole of each knot. Bake at 180°C Helena Chinnock

Recipes Emma Braz & Sarah Hobbs Photography James Moffatt & Ben Dearnley Styling Emma Knowles & Amber Keller
for 1-2 mins or until chocolate just
melts. Use a knife to smooth the
chocolate. Top with red M&M’s
or M&M’s Minis for noses. Set aside
on the tray to cool completely.

Food preparation Sarah Hobbs *Coles Christmas range, available while stocks last. No rainchecks.
“Make hearts with mini candy
canes and melted chocolate.
Top with crushed candy cane.”
Rach Brown

SPICED HOT
CHOCOLATE STICKS
It doesn’t get more festive than
these fun hot choc sticks, ready
to dip in warmed milk. Melt 400g
chopped dark chocolate, then stir
in 1 tsp ground ginger and 1 tsp
ground cinnamon. Pour into
greased mini muffin pan holes or
ice cube trays. Decorate with mini
marshmallows and gingerbread
“Melt chocolate and mix in your
biscuits (to make your own biscuits,
favourite treats to make your
try the great recipe at taste.com.au/ own chocolate bars. Set in
gingerbread). Insert iceblock sticks large silicone moulds.”
and set aside for 30 mins or until set. Latia Renshaw

136 coles.com.au

CLS1119p136 136 10/10/19 11:49 am

 SMART IDEAS

GINGERBREAD
POPCORN
Here’s how to make caramel
popcorn with a festive twist.
Place 12 cups (180g)
cooked popcorn in a large
heatproof bowl. Combine
150g butter, 1/2 cup (110g)
brown sugar, 1/2 cup (125ml)
golden syrup, 1 tsp ground
cinnamon, 2 tsp ground
ginger and a pinch of
ground cloves in a saucepan
over low heat. Cook for
2 mins or until sugar
dissolves. Increase heat to
medium. Bring to the boil.
Cook, stirring, for 5 mins or
until golden brown. Pour
over popcorn in the bowl.
Stir to combine. Spread over
2 large lined baking trays.
Bake at 150°C for 15 mins
or until golden brown. Set
Recipes Emma Braz & Sarah Hobbs Photography James Moffatt & Ben Dearnley Styling Emma Knowles & Amber Keller

aside to cool completely.

Break into pieces. Store
in an airtight container
at room temperature
for up to 4 days.
Food preparation Sarah Hobbs *Coles Christmas range, available while stocks last. No rainchecks.

TRY THESE TOO Looking for a last-minute Christmas gift? You’re sorted with these buys from Coles.

Infused with Package up new Coles Chocolate

spices and brandy, Coles Festive & Raspberry
Coles Finest Hand Pudding Slice 165g* Christmas Tarts
Decorated Iced (5 pack). The little 185g* (4 pack) have
Fruit Cake 200g* is bites have a spiced a berry filling and
finished with a rose date base and white chocolate frosting
gold decoration. choc topping. in shortcrust pastry.

CLS1119p137 137 10/10/19 11:49 am

20604711AA 2019-10-01T16:20:37+10:00

Toddler
Milk Drink

Choose the
Next Generation
of Organic for
Growing Toddlers
MIRANDA KERR
MOTHER OF TWO
 Promotion

Have a ball
Make these delicious sweet
treats, packed with indulgent
flavour, using Nestlé baking
essentials. They’re perfect
for Christmas gifting.

FESTIVE CHOC TRUFFLES

Makes about 40 Prep 25 mins
(+ 1 hour chilling time)

300g Nestlé Plaistowe Dark

Chocolate, melted
395g can Nestlé Sweetened
Condensed Milk
1 cup (100g) finely crumbled
chocolate cake
1 tbs gold edible shimmer powder
50g pistachios, finely chopped
¼ cup (25g) gold and silver sprinkles
2 tbs Nestlé Plaistowe Cocoa

1. Place melted chocolate, condensed

milk and cake crumbs in a large bowl.
Stir until well combined. Place in the
fridge for 1 hour or until firm.
2. Line a baking tray with baking paper.
Roll 2-tsp portions of chocolate mixture
into balls. Place on the lined tray.
3. Place shimmer powder, pistachio,
sprinkles and cocoa powder in separate
bowls. Roll 1 ball in the shimmer powder
to coat. Place on the lined tray. Repeat
with the remaining balls, alternating
between the shimmer powder,
pistachio, sprinkles and cocoa powder.
4. Store the truffles in an airtight
container in the fridge for up to 1 week.

Decadent homemade
desserts start with Nestlé
Sweetened Condensed
Milk and Nestlé Plaistowe
Dark Chocolate. They
add delicious flavour to
festive treats like fudge,
brownies and cheesecake.

CLS1119p139 139 10/10/19 11:57 am

20604717AA 2019-09-30T17:38:44+10:00

FABRIC CONDITIONER

LUXURIOUS SOFTNESS &

ODOUR FIGHTING TECHNOLOGY
 Promotion

Made to share
Festive baking is easy with Flora Plant
Based Butter. It has a great taste and
soft texture that’s perfect in cakes,
cookies, icing and desserts.

CHOC-DIPPED COCONUT
SHORTBREAD STARS
Makes about 40 Prep 40 mins
(+ cooling, setting & 30 mins
chilling time) Cooking 40 mins

250g Flora Plant Based Butter

Lightly Salted, softened
½ cup (110g) caster sugar
1 tsp vanilla extract
1⅔ cups (250g) plain flour
½ cup (85g) rice flour
⅓ cup (25g) desiccated coconut
290g white chocolate melts, melted
2 tbs finely chopped pistachios
2 tbs finely chopped dried cranberries

1. Preheat oven to 140°C. Line 2 baking

trays with baking paper. Use an electric
mixer to beat Flora Plant Based Butter
and sugar in a bowl until pale and creamy.
Add vanilla. Beat until well combined.
2. Use a large metal spoon to fold in the
flour, rice flour and coconut until dough
just comes together. Turn onto a lightly
floured surface. Shape into a disc.
3. Roll out dough between 2 pieces
of baking paper to 5mm thick. Place
in the fridge for 20 mins to chill. Use
6cm and 7cm star-shaped cutters
to cut shapes from the dough and
carefully place on the lined trays.
Place in the fridge for 10 mins to chill.
4. Bake for 35-40 mins or until light
golden and just firm to touch. Set aside
on the trays to cool completely.
5. Carefully dip half of 1 biscuit in
the melted chocolate. Place on a lined
baking tray. Sprinkle with a little of Flora Plant Based Butter Lightly
the pistachio and dried cranberry. Salted softens quickly, so it’s
Repeat with the remaining biscuits, ideal for busy bakers. Made using
melted chocolate, pistachio and dried vegetable oils with buttermilk, it
cranberry. Set aside until set. Store performs like butter but contains
in an airtight container in a cool, 25 per cent less saturated fat.
dry place for up to 2 weeks.

CLS1119p141 141 10/10/19 11:55 am

 FIND
What’s in store?

»»LOVE»»
BUY
Words Victoria Stone Photography Ben Dearnley, Rob Palmer & Steve Brown Styling Vivien Walsh, Michelle Noerianto & Emma Knowles

SHAKE UP YOUR GROCERY

LIST WITH THESE GREAT
BUYS FROM THE AISLES
AT COLES.
Food preparation Kerrie Ray & Theressa Klein *Coles Christmas range, available while stocks last. No rainchecks.

the star
OF THE SHOW
Treat your guests this festive season with new Coles Finest Luxury
Chocolate Melting Pudding 550g*. It’s an indulgent choc sponge
hidden under a hand-decorated golden chocolate dome. Heat the
toffee sauce included and pour over to watch the magic happen.

WHEN TWO
BECOME ONE TOP PICK
Who said a cheeseburger had to Need an easy dinner for two?
be in a bun? Limited edition Coles Enjoy the delicious roast veg
Cheeseburger Pizza 490g is loaded with and RSPCA approved chicken in
classic burger faves. We’re talking gooey new Coles Made Easy Moroccan
cheese, ground beef, tomato sauce, Chicken Bake with Pumpkin
American mustard and sliced pickles & Sweet Potato 600g. It comes
piled onto a stone baked pizza base. in an oven-ready tray and is
coated in tasty Moroccan-style
herbs and spices.

#colesmag 143

CLS1119p143 143 10/10/19 4:08 pm

20649199AA 2019-10-01T14:31:56+10:00

SHAVE, TRIM AND TRANSFORM

WITH THE FLIP OF A HANDLE.
Schick Hydro Silk TrimStyle® the only
waterproof bikini trimmer and razor in one.
 What’s in store?

BBQ
made easy
Marinated in a tasty glaze,
Coles Grill Honey & Soy
Chicken Kebabs 450g make
midweek meals a breeze.
These fan favourites are
made with RSPCA
Approved Australian
chicken. Try them
with rice and greens.

TREAT YOURSELF
Looking for a tea-break minus the
gluten? Grab a pack of Coles I’m
Free From Scotch Fingers 175g to
BEAT THE
HEAT
share around. These rich all-butter
bikkies are gluten, wheat and nut
free, making them the perfect
treat with your cuppa.
*Coles Christmas range, available while stocks last. No rainchecks.

Stay cool and refreshed

with Coles Organic

IF YOU LIKE
Ice Tea with Raspberry
& Hibiscus 750ml.

PINA COLADA Crafted in Italy, the

fresh-tasting tea is
naturally flavoured with
Add a tropical touch to your festive
delicious raspberry and
menu with new Coles Pina Colada
hibiscus and contains
Flavoured Meringue Kisses 100g*.
no artificial colours or
The pineapple and coconut
preservatives. Enjoy it
flavoured mini meringues are the
chilled or over ice at
ultimate dessert topper – try them
your next gathering.
on pavs and cheesecakes or
crumbled through an Eton mess.

#colesmag 145

CLS1119p145 145 10/10/19 4:08 pm

 What’s in store?

great catch
Looking to fit more fish into
your menu? Grab a tin of Coles
Pacific Yellowfin Tuna with
Olive Oil 425g. Use it to jazz up
salads, stir it through pasta or
try your hand at whipping up
some tasty fish cakes. The tuna
is responsibly sourced and a

FROM THE
good source of omega 3.

Bakery
Coles Bakery Stone Baked by
Laurent Pumpkin & Soybean Mini
Pane Di Casa* is rich in flavour and
has a delicious crust. Rippled with
sweet pumpkin, soybeans and linseeds,
this golden loaf is a handy size for serving
with weeknight meals or for entertaining
– try it with your favourite toppings.
Also available in Olive Mini Pane Di Casa.

BURST OF
GOODNESS
MANE ATTRACTION Nothing beats the taste of juicy
Cherry Burst Tomatoes 200g and
Cherry Truss Tomatoes 250g
Say hello to your best-ever hair – they’re perfect in fresh salads or
with the L’Oréal Paris Elvive roasted for a side. Plus, this month
Dream Lengths range. Each the specially marked purple packs
product is enriched with castor oil, from Flavorite let you support
vegetal keratin and vitamin PP & research into bone marrow failure
*Selected stores only.

B5 to nourish your hair and leave syndromes – 10 cents from each of

it feeling stronger and healthier these special packs goes to Maddie
from root to tip. Available as a Riewoldt’s Vision. Grab some today
shampoo, conditioner, hair mask for a sweet bite you’ll feel good about.
and leave-in treatment.

146 coles.com.au

CLS1119p146 146 10/10/19 4:08 pm

20604700AA 2019-09-19T16:49:08+10:00

Chocolate
Tiramisu Trifle
20620904AA 2019-08-13T13:48:12+10:00

Choose the formulation supporting the four key pillars of

toddler nutrition with the Alula® TODDLER PlatinumCare Complex TM

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

source of age-appropriate vitamins and minerals to help support:
Growth and development*
Cognitive function*
Digestive function*
Immune system*

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

S-26 GOLD® TODDLER …brings you closer

*One 220mL serve contains vitamins A, D and iodine to help support toddlers’ growth and development; iron to aid cognitive function and help support toddlers’ cognitive development; calcium contributes
the function of digestive enzymes - digestive enzymes facilitate digestion, zinc and vitamin C help support the function of toddlers’ immune system. Suitable when dietary intakes of energy and other
nutrients may be inadequate.
®
Alula is a registered trade mark of Aspen Global Inc. ™ is a trade mark of Aspen Global Inc.
®
S-26 GOLD is a registered trade mark used under licence. Distributed by Aspen Nutritionals Australia Pty Ltd. 34-36 Chandos St, St Leonards, NSW, 2065. ABN 31 160 607 509. 04157 - 17/04/19.

78777 S26 gold toddler paint boy Coles magazine 210x275.indd 1 17/06/2019 11:33 am
 Promotion

Buys for bub

Whether you’re on the go or need convenient
solutions at home, these great products from
the baby aisle have got you covered.

Top picks for tiny tummies

1. Perfect for littlies from 6 months,
Only Organic Mango Coconut & Quinoa
is made with tasty organic ingredients
and contains no added sugar. 2. New
Bellamy’s Organic custard is a convenient
and wholesome snack, with calcium
equivalent to 1/3 cup of organic milk in each 2
pouch. 3. Heinz Baby Basics Freezer Food
Tray makes it easy to freeze your own
meals at home. It has a flexisoft base for
fuss-free removal. 4. The Munchkin
Miracle 360° Cup stops spills and supports
dental health with its spoutless design.
It’s also BPA-free and easy to clean.

4
3

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 »» »» more from coles

EXTRAS COLES PROUDLY SUPPORTS

THE NEXT GENERATION OF
AUSSIE ATHLETES AND THIS
Sally Pearson OAM
with little athletes
from Darwin
Athletics Club.

MONTH YOU CAN TOO.

HELP COLES RAISE FUNDS

FOR LITTLE ATHLETICS

L
ittle Athletics Australia is a community organisation
that encourages Aussie kids to get outside and be
active. Since November 2018, Coles has donated
more than $1 million in grants to provide much-needed
sports equipment to more than 300 Little Athletics
centres across the country. From high jump mats, javelins
and hurdles for the kids to laptops, printers and trolleys to
support the parent volunteers, the Coles Little Athletics
Community Fund is helping Little Athletics centres grow
and become more accessible for children of all abilities.
Coles customers can help to raise funds by purchasing
a specially marked Little Athletics Australia chiller bag.
For every bag sold in store, 25 cents goes directly to the
fund. This support enables grassroots centres to expand
or replace their old equipment in order to provide safe,
high-quality and enjoyable new experiences for their
young athletes each week.
The Darwin Athletics Club was lucky enough to receive
a special visit from Olympic and World Champion athlete
Sally Pearson to present their new equipment. Darwin
Athletics Club Secretary Belinda Sheridan says the grant
has made a big difference. “The new equipment has helped
our coaches make training sessions more interesting,
different and fun for all our little athletes,” she says. Sally Pearson OAM with Coles NT Regional Manager
Daniel Clegg (left) and Athletics NT President
James Sheridan (right).

HOW YOU CAN HELP

Buy a specially marked Little
Athletics Australia chiller bag
from Coles and 25 cents from
the sale will go directly to the
Coles Little Athletics Community
Fund. You can find out more
about the fund by visiting
coles.com.au/littleathleticsfund.

#colesmag 151

CLS1119p151 151 10/10/19 11:46 am


This month’s
RECIPES
STARTERS, SIDES & LIGHT MEALS
Asparagus, Snow Pea
& Wombok Salad����������������������������������� 12
Charred Capsicum Dip�����������������������������10
Gypsy Ham & Rocket Pesto Crostini*���79
Pesto Pastry Twists����������������������������������� 31
Potted Ham with Garlic Crostini���������� 59
Red Chicken Curry Sausage Rolls������ 36
Smoked Salmon Toasts��������������������������� 28
Spiced BBQ Lamb Ribs���������������������������� 11
Spinach & Pumpkin Party Pies������������� 36
Sushi Fingers���������������������������������������������� 59
Vegetarian Rice Paper Rolls������������������ 26
Photography Rob Palmer Styling Emma Knowles *Promotional recipe. †It’s important to adjust this kilojoule level to meet your
specific needs, which may be higher or lower than 8700kJ depending on age, gender, height, weight and activity levels.
MAIN MEALS
Please consult a dietitian or your GP for personalised advice if you are unsure as to how to interpret this information.
Asian-Style Chicken & Mango Salad���127
BBQ Haloumi Panzanella Salad��������� 120
BBQ Lobster with Ginger Butter���������� 19
BBQ Prawn & Rice Noodle Salad�������� 59
Beef Skewers with
Pesto Flatbreads*���������������������������������� 67
Chargrilled Laksa Chicken
with Cashew Rice�������������������������������� 106
Easy Sausage Skewers with Slaw������124
Japanese-Style Tofu Salad�������������������128
Lamb Cutlets with
Asian-Style Salad*��������������������������������117
Lamb Cutlets with
Chilli-Mango Sambal�������������������������� 102
Lemon Chicken with
Smoky Corn Salad�������������������������������� 64
Lime & Sriracha BBQ Chicken Tacos�� 124
Mexican-Style Prawns & Rice������������� 107
Orange & Lentil Salad with Beef��������129
Smoky Lamb, Pita &
Pea Hommus Plate������������������������������124
Spiced Chicken Salad*���������������������������� 111
Spring Green Frittata
with Tomato Salsa������������������������������ 105
Sticky BBQ Lamb Ribs
with Pearl Couscous��������������������������� 114
Thai Beef Zoodle Salad������������������������� 108
Thai-Style BBQ Chicken�������������������������� 19
Thai-Style Omelette with Prawns������ 114
CLS1119p153 153
DRINKS & SWEET THINGS
Candy Cane Layer Cake����������������������� 154
Choc-Cherry Mousse Cake�������������������� 82
Choc-Dipped Shortbread Stars*�������� 141
Choc-Mint Cheesecake��������������������������� 92
Christmas Pavlova Trifle������������������������� 22
Cucumber, Lime & Basil Spritz��������������52
Dirty Mary Martini������������������������������������� 46
Festive Choc Truffles*����������������������������139
Mango & Passionfruit Cheesecake������ 91
Mango & Raspberry Semifreddo��������� 98
Mango Hummingbird Sheet Cake����� 102
Mango, Lime & Coconut Cupcakes�� 102
Mini Lemon & Raspberry
Frozen Cheesecakes���������������������������� 85
Mixed Berry Eton Mess��������������������������� 64
Mixed Berry Ice Cream Float���������������� 45
Mixed Berry Pimm’s Cake���������������������� 92
No-Cook Chia & Raspberry Jam*��������131
No-Cook Key Lime Cheesecakes�������� 36
Passionfruit & Mango Cooler�����������������52
Pineapple & Coconut Terrine���������������� 92
Pineapple Coconut Margarita���������������� 41
Pomegranate Gin Fizz�����������������������������40
Strawberries ’n’ Cream Trifle����������������� 89
Summer Fruit with Lime Ice������������������� 21
Watermelon Popsicle Mocktails���������� 43
NUTRITIONAL 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
Deputy Editor Sally Paine
Creative Director Sophia Park
Art Directors
Sharon Brown & Jennifer Reyes
Junior Designer Caitlin Gallagher
Chief Sub Editor Sarah Geelan
Sub Editor Victoria Stone
Food Editor Sarah Hobbs
Assistant Food Editor Emma Braz
Commercial & Creative Content Producer
Helen MacDougall
Digital Producer Sophie Fisher
Digital Designer Bianca Benjamin
Content Coordinator Sophie Zielinski
Account Director Teagan Barr
Account Executive Kellie Hammond
Administration Assistant Melinda Woods
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 Chrissy Fragkakis
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.
© 2019 All rights reserved.
Please forward any queries or feedback
to: Coles Customer Care Dept, Att: The Coles
Mag Team (Coles Magazine November 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 7/11/19 to
4/12/19 (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 153
10/10/19 4:20 pm
 Give it a go

don’t make it!

ENJOY A WHITE CHRISTMAS THIS YEAR THANKS TO
OUR NO-FUSS, NO-BAKE CANDY CANE CAKE.

CANDY CANE
LAYER CAKE
Create our sweet-as-candy
layer cake with 2 Coles Make
At Home White Mud Cakes.

Recipe & food preparation Sarah Hobbs Photography James Moffatt Styling Emma Knowles
GET PREPPED
Cut ten 4cm-wide strips
from baking paper. Process
broken candy canes in a
food processor until crushed.
BUILD THE CAKE
Place 1 cake on a serving
plate. Cover with bought
vanilla frosting. Top with
remaining cake. Cover top
and side with more frosting.
Smooth the surface. Chill for
30 mins. Arrange baking
paper vertically around side
of cake at even intervals.
Press crushed candy cane
onto side and top of cake.
Remove paper. Top with
assorted chocolates,
raspberry macarons
and extra candy canes.

Share with us!

Tag your pics with
#colesmag

154 coles.com.au

CLS1119p154 154 10/10/19 11:48 am

20486837AA 2019-10-01T17:44:37+10:00

Mutti Baby Roma Tomatoes

NATURALLY SWEET
& NOW CHOPPED

Available in
2 x 300g twin pack