Coles December 2018

| YOURS FREE | DECEMBER 2018
Share
joy! the
Find all the

COLES MAGAZINE | DECEMBER 2018
secrets to
Christmas success
right here
EASY CHERRY
GLAZED HAM
See page 6
BUMPER
CHRISTMAS
ISSUE
243
RECIPES & TIPS
CLS1218p001 1 8/11/18 12:41 pm

BBD668MKT1480 2018-10-24T15:09:21+11:00
Welcome
Let's get
started
C JOIN OUR COLES
hristmas is here and we’re going
to help you make it the best ever.
Whether you’re hosting the main
event or arriving plate in hand, we have
CHRISTMAS CLUB
plenty of tips, tricks and ideas for you to
You want all your Christmas
call on. That’s right, you’ll find everything
cooking to go off without
you need right here in our biggest ever
a hitch – your roast pork to
edition of Coles magazine.
crackle, your trifle to have
As always, the essential first step for
perfect layers and your
menu planning is Curtis Stone’s expert ham,
pavlova to be crisp on the
turkey and pork recipes. Make them your outside and gooey in the
way and choose from his favourite glazes, centre. We hear you! And
stuffings and sauces from page 9. To make when we say we’re here to
planning even easier, we’ve also designed help, we really are.
four deliciously different Christmas menus We’ve created a new
– keep it simple or mix and match recipes Facebook group where
across the issue to create your perfect feast. we’ll share hints, tips,
Even expert planners and confident cooks videos and recipes to see
can slip up sometimes, so our aim is to fix you through the festive
any kitchen mistakes before they happen. season. Plus, our food
Look out for our tips throughout the issue team is standing by to
for need-to-know info to make sure your answer your questions right
Christmas cooking is a success. Here’s to up to Christmas Eve.
an easy, stress-free and magical Christmas. To join, go to the Coles
Photography James Moffatt Styling Marie-Hélène Clauzon
Supermarket Facebook
page (facebook.com/coles)
and follow the directions
for how to sign up. Then
show us what you’re
cooking and share your
top tips with the group.
MAIA BRYANT We can’t wait to cook
PUBLISHER and chat with you!
Made a recipe from this issue? Share it with us! Snap a pic of your creation and upload to any – or all – of our sites. Use the hashtag #colesmag.
instagram.com/ pinterest.com/
facebook.com/coles twitter.com/coles youtube.com/coles
colessupermarkets colesrecipes
#colesmag 3
CLS1218p003 3 8/11/18 5:50 pm

Page
In this
tagissue
»»CONTENTS »»»
WE’VE GOT CHRISTMAS ALL
WRAPPED UP IN OUR BIGGEST-EVER Chocolate
Gingerbread
DECEMBER ISSUE. YOU’LL FIND Biscuits (see
EVERYTHING YOU NEED FOR EASY recipe p138)
ENTERTAINING, PLUS CLEVER IDEAS

FOR FUN AND FESTIVE COOKING.
FESTIVE FAVOURITES CHRISTMAS ENTERTAINING THREE NEW TWISTS
p102 p19 p90
ON THE COVER...P6 CURTIS’ ULTIMATE CHRISTMAS...P9 ALL-NEW POTATO SALADS...P88

Create a perfect glazed ham centrepiece Follow Curtis Stone’s fail-safe recipes We’ve given this popular Christmas
loaded with festively spiced flavour. and tips for Christmas seafood, ham, sidekick three delicious updates to turn
turkey and pork with mix-and-match it into a star player on the festive table.
IN-SEASON CHERRIES...P99 glazes, sauces and stuffings.
Christmas means cherries! Make the BEST-EVER TRIFLES...P113
most of the short season with our BRUNCH MENU...P25 Bring something new to the party
irresistible desserts and treats. Start the day in the most wonderful – try our amazing flavour combos for
way with our delicious brunch menu, this impressive make-ahead dessert.
CHRISTMAS BAKING...P135 starring egg rolls, rosti and crepes.
Turn on the carols and spread good PAVLOVA MASTERCLASS...P127
cheer with homemade festive treats. AUSSIE CHRISTMAS...P41 Christmas is the perfect time to master
Fire up the barbie for a fun feast of the classic pav, or try a different take
FESTIVE FOOD HACKS...P151 seafood and other summer favourites. on it with our irresistible pavlova twists.
Grab bikkies, donuts and mud cake from
Coles and give them a Christmas twist. EASY CHRISTMAS...P62
Relaxed is the name of the game with PLUS
DECORATING IDEAS...P159 this stress-less-and-celebrate menu
It’s not all about the baubles – deck featuring classic Christmas flavours. FIND LOVE BUY...P167
the halls with some surprise buys too. New and must-try buys from the aisles.
VEGETARIAN FEAST...P77
FAKE IT, DON’T MAKE IT...P178 Start with crisp polenta and end with EXTRAS...P174
This raspberry meringue tower makes a pastry show stopper in this hearty
an impressive Christmas dessert. meat-free Christmas menu. RECIPE INDEX...P177
4 coles.com.au
CLS1218p004 4 8/11/18 4:25 pm

20172046AA 2018-09-14T12:58:14+10:00
[SERIOUSLY] GOOD
NEW
NE
EW
W
Classic
glazed ham
WOW YOUR CROWD WITH OUR STICKY, GOLDEN GLAZED HAM,
FLAVOURED WITH CHERRY AND SPICE AND ALL THINGS NICE.
EASY CHERRY GLAZED HAM

Serves 25 with leftovers Prep 15 mins (+ cooling time) Cooking 1 hour 20 mins SCORE IT YOUR WAY
½ cup (160g) cherry jam cooking). Push 1 whole clove into
½ cup (170g) orange marmalade the centre of each diamond.
½ cup (110g) brown sugar 4. Place the ham on a wire rack in
¼ cup (60ml) maple syrup a roasting pan. Brush the ham with
¼ cup (60ml) brandy or orange juice one-quarter of the jam mixture. Wrap
2 tbs wholegrain mustard the shank in foil. Bake, basting with
2 tbs Dijon mustard remaining jam mixture every 15 mins,
½ tsp fennel seeds for 1¼ hours or until the ham
½ tsp mixed spice caramelises and is golden brown. Set
8.5kg Coles Full Leg Ham Bone In aside for 15 mins to cool slightly.
5. Transfer the ham to a large serving
Recipe & food preparation Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh
2 tbs whole cloves
platter. Cut into slices to serve.
1. Preheat oven to 180°C. Combine PER 100G SERVE
Energy 714kJ/171 Cals (8%) Protein 20g (40%)
the jam, marmalade, sugar, maple Fat 8g (11%) Sat Fat 3g (13%) Sodium 68mg (3%)
syrup and brandy or orange juice in a Carb 5g (2%) Sugar 5g (6%) Dietary Fibre 0g (0%)
medium saucepan over medium-high SERVE WITH rosemary sprigs, thyme sprigs,
heat. Bring to the boil. Cook, stirring mint leaves and cherries
occasionally, for 5 mins or until the GET AHEAD…Make the glaze up to
mixture thickens slightly. Strain through 1 day ahead, cover and store in the fridge.
a fine sieve into a bowl and discard the Bring to room temperature before using.
solids. Add the wholegrain mustard,
Dijon mustard, fennel seeds and mixed
spice and stir to combine. Set aside to Want to make your own mark on
QUICK FIX
cool slightly. the classic glazed Christmas ham?
2. Meanwhile, place the ham on a clean Instead of scoring the fat on the ham
work surface. Use a small sharp knife Combine one-part in the traditional diamond pattern,
to cut through the rind 8cm from the soy sauce with simply score across the ham at 5mm
shank. Run a thumb under the rind to two-parts warmed intervals. (Or for an easier option still,
separate from the fat. Peel back, sliding Coles Breakfast don’t score the ham at all!) Omit the
your fingers under the rind to remove. Marmalade 480g, whole cloves and brush the ham with
3. Use a small sharp knife to score the then brush over the one-quarter of the glaze, then bake at
fat, diagonally, at 3cm intervals to form scored ham for an 180°C, basting with the remaining glaze
a diamond pattern (don’t score the fat Asian-style twist. every 15 mins, for 1¼ hours or until the
too deeply as it can slide off during ham caramelises and is golden brown.
CLS1218p006 6 8/11/18 5:40 pm

On the cover
HELP! HOW DO
I CARVE MY HAM?
To get started, use
a large serrated knife
to cut a wedge from
the shank end of the
ham. Continue
cutting slices, at
a slight angle to the
bone, and working
towards the opposite
end of the ham.
#colesmag 7
CLS1218p007 7 8/11/18 5:40 pm

Connoisseur 1L
20040911AA 2018-10-18T06:51:31+07:00
Gooey caramel sauce and chewy brownie pieces through

vanilla ice cream. Destined to be a classic.
Christmas with Curtis
Curtis stone’s
ultimate
Portrait photography Peter Brew-Bevan Recipe photography Ben Dearnley Styling Michelle Noerianto
Christmas
Food preparation Tracy Rutherford & Emma Braz Wardrobe Pip Cook Grooming Jo Cotter
I've got your festive feast covered with delicious

ideas for pork, turkey, glazed ham and seafood,
plus all the trimmings you could wish for.
#colesmag 9
CLS1218p009 9 8/11/18 5:41 pm

Page tag
Seafood
It’s easy to make an
amazing seafood
platter – just
buy what you
love and whip up
a sauce or three
to go with it.
Seafood platter
(such as cooked
prawns, Pacific oysters
and cooked lobster
tails and claws)
10 coles.com.au
CLS1218p010 10 8/11/18 5:41 pm

HOW CAN I KEEP

MY SEAFOOD COOL?
“Arrange your seafood
over ice on two small
platters. Serve one
platter and keep the
other in the fridge
Ginger-Tamari
until you need it.”
Sauce
GINGER-TAMARI SAUCE MISO MAYO

Makes about 1 cup (250ml) Prep 5 mins Makes about 1½ cups (375ml)
Prep 5 mins
⅔ cup (160ml) salt-reduced tamari
or salt-reduced soy sauce 1 cup (300g) mayonnaise
¼ cup (60ml) fresh lemon juice ½ cup (60g) finely chopped
3 tsp finely grated ginger spring onions
1 tsp sesame oil ⅓ cup (80ml) fresh lemon juice
1 tsp sesame seeds, toasted ⅓ cup (100g) miso paste
1 tbs sambal oelek or chilli paste Spicy Chipotle
1. In a small bowl, whisk the tamari 2 tsp sesame seeds, toasted Cocktail Sauce
or soy sauce, lemon juice, ginger and 1 tsp finely grated ginger
sesame oil. Stir in the sesame seeds. ½ tsp sesame oil
1. In a small bowl, whisk mayonnaise,

SPICY CHIPOTLE spring onions, lemon juice, miso,
COCKTAIL SAUCE sambal oelek or chilli paste, sesame
Makes about 2¼ cups (560ml) seeds, ginger and oil until well
Prep 5 mins (+ chilling time) combined. Season with salt.
1½ cups (420g) tomato sauce

(ketchup)
3 pieces lime peel (about 2cm x 7cm),
removed with vegetable peeler
avoiding white pith
¾ cup (185ml) fresh lime juice
3 garlic cloves
1½ tbs chipotle hot sauce
(such as Tabasco)
1. In a blender, place tomato sauce,

lime peel, lime juice, garlic and hot
sauce. Blend until smooth. Season with
salt and pepper. Transfer to a serving
Miso Mayo
bowl. Refrigerate until cold.
8/1/18 5:41
Ham
Your best-ever ham starts here – make one
of these tasty glazes and use it to glaze
your ham following the recipe on page 19.
WATCH
Make your
Christmas
ham just like
Curtis using
his handy how-to video at
coles.com.au/besteverglazedham.
Best-Ever Glazed Ham

(see recipe p19) with
Peach & Rum Glaze
12 coles.com.au
CLS1218p012 12 8/11/18 5:41 pm

Page tag
I’M NOT SURE I’VE

SCORED IT RIGHT…
“Don’t worry if you can
hardly see the scoring
on the ham – once it
starts to bake it will
open up and you’ll get
a beautiful pattern.”
Peach &
Rum Glaze
PEACH & RUM GLAZE ¼ cup (70g) Dijon mustard

Prep 10 mins (+ 10 mins standing time) 1 tbs Worcestershire sauce
Cooking 20 mins
1. In a medium saucepan, place the
40g butter sugar, vinegar, combined mustard,
1 small brown onion, coarsely chopped Worcestershire sauce and ½ tsp salt.
2 ripe peaches, pitted, Bring to the boil over medium-high heat,
coarsely chopped whisking to dissolve sugar. Reduce
2 whole star anise heat to low and simmer for 5 mins or
¾ tsp ground cardamom until reduced slightly. Remove from heat.
¾ cup (185ml) dark rum
¾ cup (185ml) white wine vinegar,
divided SWEET CHILLI GLAZE & JAM
1 cup (220g) brown sugar Prep 10 mins Cooking 30 mins
Brown Sugar &
1. In a medium saucepan over 3 red capsicums, seeded, chopped Mustard Glaze
medium-high heat, melt butter. Add 1 jalapeño chilli, seeded if desired,
onion and cook, stirring often, for coarsely chopped
4 mins. Add peaches, star anise and 2 garlic cloves, chopped
cardamom. Cook, stirring occasionally, 1½ cups (375ml) apple cider vinegar
for 7 mins. Add rum and ½ cup (125ml) 1½ cups (330g) caster sugar
of the vinegar. Cook for 5 mins or until ¼ cup (60ml) golden syrup
reduced by one-quarter. Add sugar and 1 tsp mustard powder (optional)
cook, stirring, for 4 mins or until sugar
dissolves. Remove from heat and stir in 1. In a food processor, process capsicums,
remaining ¼ cup (60ml) vinegar. Set chilli, garlic and vinegar until very finely
aside for 10 mins to develop the flavours. chopped. Transfer to a medium saucepan. Stir
2. Remove star anise and discard. in the sugar and ¾ tsp sea salt flakes. Bring to
Carefully transfer glaze to a blender the boil over medium-high heat. Reduce heat
and blend until smooth. to low. Cook, stirring occasionally, for 25 mins.
2. Strain 1 cup (250ml) liquid from the chilli
mixture into a small bowl. Stir golden syrup
BROWN SUGAR & and mustard powder, if using, into the liquid
MUSTARD GLAZE in the bowl. Use this for glazing ham. Sweet Chilli
Prep 5 mins Cooking 10 mins 3. Bring the sweet chilli mixture in the Glaze & Jam
saucepan back to a simmer and cook for
¾ cup (165g) brown sugar 5 mins or until liquid is almost completely
⅔ cup (160ml) apple cider vinegar reduced. Transfer the sweet chilli jam to a
⅔ cup (190g) wholegrain mustard serving bowl. Serve with glazed ham.
CLS1218p013 13 8/11/18 5:41 pm

Christmas WITH CURTIS
Pork
Just when you thought roast pork and crackling couldn’t get
better, Curtis has done it. Pair any of these delicious sauces
with the pork recipe on page 19 for a next-level combo.
Roast Pork with

No-Fail Crackling
(see recipe p19) and
Apple Jelly Gems
WATCH
See Curtis’
tips for
getting
perfect
crackling every time
at coles.com.au/curtispork.
14 coles.com.au
CLS1218p014 14 8/11/18 5:42 pm

HOW DO I GET REALLY
CRISPY CRACKLING?
“Sit the pork on a wire
rack in the fridge overnight Thai
or for a couple of days Coriander
Sauce
before cooking – it’s got to
be beautifully dry to get
perfect crackling.”
THAI CORIANDER SAUCE dissolves. Stir in remaining

Makes 1½ cups (375ml) Prep 15 mins apple juice or cider, the
Calvados or brandy, if using,
3 limes, rind finely grated, juiced and a pinch of salt.
2 tbs fish sauce 3. Pour into a 12cm x 22cm loaf pan. Apple Jelly
80g ice cubes Spoon off any foam that rises to surface. Gems
80g coriander leaves and tender stems Refrigerate for 2 hours or until set.
40g mint leaves and tender stems 4. Using a fork, scrape top 1.5cm surface
4 spring onions, thinly sliced of jelly lengthways, then crossways, forming
2 lemongrass stems, tough outer layers little square-shaped pieces. Spoon gems
removed, finely chopped (about 3 tbs) over pork, allowing heat to melt the jelly.
2 tbs finely chopped ginger
2 tbs caster sugar
2 long red chillies, seeded, thinly sliced BALSAMIC-CHERRY SAUCE
Makes 2 cups (500ml)
1. In a blender, place lime rind, ⅓ cup (80ml) Prep 15 mins (+ 10 mins standing time)
lime juice, fish sauce and ice. Add coriander, Cooking 20 mins
mint, spring onions, lemongrass, ginger and
sugar. Blend for 1 min or until completely 600g cherries, halved, pitted
smooth. (It may take a few seconds to begin ⅓ cup (80ml) plus 2 tsp balsamic vinegar, divided
pureeing. If needed, turn off blender, scrape 2 tbs sugar
down side and continue blending.) 1 rosemary sprig
2. Strain through a fine-mesh sieve into 1 shallot, thinly sliced
a bowl, pushing as many solids through as 1 tbs extra virgin olive oil
possible. Discard remaining solids. Stir in
chillies. Season with sea salt flakes or extra 1. In a saucepan, combine half the
lime juice or sugar, if needed. Serve cold or cherries, ⅓ cup (80ml) vinegar and
at room temperature with pork. sugar. Bring to the boil over medium
heat. Cover and reduce heat to low.
Simmer for 10 mins or until cherries
APPLE JELLY GEMS are soft. Cool slightly. Transfer to
Serves 8 Prep 10 mins (+ 5 mins standing a blender and blend until smooth.
& 2 hours chilling time) Cooking 5 mins 2. Strain through a fine-mesh sieve
into a saucepan. Discard solids. Add
1½ cups (375ml) clear apple juice or cider remaining cherries, ¾ tsp sea salt
1½ tbs gelatine powder flakes and ½ tsp freshly ground black
1 tbs Calvados or brandy (optional) pepper. Cook over medium heat for
6-8 mins or until cherries are warmed
1. Place ½ cup (125ml) apple juice or cider through and soft, but not breaking down.
in a saucepan. Sprinkle gelatine over and 3. Remove from heat and stir in rosemary,
set aside for 3 mins or until gelatine softens. shallot, oil and remaining 2 tsp vinegar. Set aside
2. Bring gelatine mixture to a simmer over for 10 mins to allow flavours to develop. Discard
Balsamic-Cherry
Sauce
medium-high heat, stirring until gelatine rosemary sprig. Serve warm sauce with pork.
CLS1218p015 15 8/11/18 5:42 pm

WHAT SIZE TURKEY
SHOULD I GET?
“As a general guide,
aim for 450g bone-in
turkey per person, so
4-4.5kg is great for
serving 8-10 people
with leftovers.”
Herb-Parmesan Stuffing
(see recipe p20)
Sausage &
Cornbread Stuffing
(see recipe p20)
Pancetta-Fig Stuffing
(see recipe p20)
CLS1218p016 16 8/11/18 5:42 pm

Turkey
Take roast turkey and gravy up a notch with a hearty tray-baked
stuffing. Choose your favourite and turn to page 20 for the recipes.
The Ultimate
Roast Turkey
(see recipe
p19)
#colesmag 17
CLS1218p017 17 8/11/18 5:42 pm

20041640AA 2018-10-23T09:40:45+11:00
Not all products are available in all stores.

BEST-EVER GLAZED HAM 1. Preheat oven to 180°C (160°C

Makes 1 ham Prep 30 mins (+ 20 mins fan-forced). Thoroughly pat turkey dry.
resting time) Cooking 2¾ hours Stuff turkey cavity with half the carrots,
onions and celery. Tie turkey legs
1 Coles Half Leg Ham Bone In together with kitchen string. Place
(about 4.5kg) remaining carrots, onions and celery
2 carrots, peeled, cut into large chunks in a large flameproof roasting pan. ROAST PORK WITH
2 celery sticks, cut into large chunks Place turkey on a rack in the pan. NO-FAIL CRACKLING
1 brown onion, cut into large chunks 2. In a small saucepan over low heat, Serves 8 Prep 30 mins
Peach & Rum Glaze (see recipe p13) melt butter with Worcestershire sauce. (+ 15 mins resting time)
Caramelised peaches, to serve Remove from heat. Brush some butter Cooking 3 hours
mixture all over turkey. Cover pan with
1. Preheat oven to 180°C (160°C foil. Roast turkey for 1¼ hours. Uncover 2kg Coles Australian
fan-forced). Run a small sharp knife and baste turkey with more butter Pork Leg Roast Boneless
down the back of the ham. Using your mixture. Roast, uncovered, basting Apple Jelly Gems (see recipe p15)
fingers, gently separate skin from fat. with butter mixture every 20 mins, for
Remove and discard skin. Run knife 1¼-1½ hours or until an instant-read 1. Position a rack in centre
over fat to lightly score all over in a thermometer reads 75°C when inserted of oven and preheat to 150°C
diamond pattern. Place ham in a baking into thickest part of breast. (130°C fan-forced). Using a sharp
dish with carrots, celery and onion. 3. Transfer turkey to a carving board knife or box cutter, deepen scoring
Cover ham with foil. Bake for 1½ hours. (don’t clean out roasting pan) and rest in rind and fat of pork (do not cut
2. Brush some of the glaze over ham. for 20 mins before carving. through meat). Season the pork
Bake ham, basting with glaze every 4. Meanwhile, to make gravy, carefully generously with salt.
15 mins, for 1-1¼ hours, until warmed pour liquid from the roasting pan into 2. Roast pork on a baking tray for
through and evenly caramelised. a small measuring cup. Set aside for 2-2½ hours or until an instant-read
3. Set ham aside for 20 mins to rest. 5 mins to allow fat to rise above juices. thermometer inserted into centre of
Strain any juices from the baking dish Spoon off fat, reserving pan juices. pork reads 50°C. Remove pork from
into a tall, narrow jug, discarding 5. Heat roasting pan over medium-high tray and pour off accumulated fat.
vegetables. Skim off and discard any heat. Add reserved pan juices and stock. 3. Increase oven temperature to
fat that rises to the surface of the Bring to a simmer, stirring to scrape up 250°C (230°C fan-forced). Return
juices. Stir into the remaining glaze. brown bits. Strain and discard solids. pork to tray and roast for 30 mins or
Carve ham and serve with the glaze 6. In a medium heavy saucepan over until rind is crisp and crackling and
mixture and caramelised peaches. medium-high heat, swirl butter to melt. the internal temperature is 60°C.
PER 100G SERVE HAM WITHOUT PEACHES Add flour. Cook, stirring, for 2 mins. Transfer pork to a carving board
Fat 2g (3%) Sat Fat 1g (4%) Sodium 878mg (44%)
Whisk in stock mixture. Bring to a and set aside for 15 mins to rest.
Carb 7g (2%) Sugar 6g (7%) Dietary Fibre 2g (7%) simmer. Simmer for 5 mins or until 4. Using a serrated knife, cut pork
gravy thickens slightly. Season. into 2cm-thick slices. Serve with the
7. Carve turkey and serve with gravy. Apple Jelly Gems.
THE ULTIMATE PER 100G SERVE TURKEY WITHOUT GRAVY PER 100G SERVE PORK WITHOUT JELLY
ROAST TURKEY Energy 633kJ/151 Cals (7%) Protein 14g (28%)
Serves 8 Prep 15 mins (+ 20 mins Carb 1g (0%) Sugar 1g (1%) Dietary Fibre 0g (1%) Carb 0g (0%) Sugar 0g (0%) Dietary Fibre 0g (0%)
resting time) Cooking 2¾ hours
4.2kg Coles RSPCA Approved

Australian Whole Medium Turkey*
WHAT TO DRINK These celebration wines are ideal for your Christmas
*Available in stores from December 17.
2 carrots, peeled, coarsely chopped feast – they’re both available at Liquorland.

2 brown onions, coarsely chopped
3 celery sticks, coarsely chopped
100g butter
2 tsp Worcestershire sauce
Gravy Veuve Clicquot
3 cups (750ml) salt-reduced Yellow Label Brut NV Stoneleigh Wild Valley Pinot Noir
chicken stock Pop this quality French bubbly This aromatic NZ red is a delicious
60g butter to sip with the pork (above). match for the roast turkey (left).
⅓ cup (50g) plain flour
#colesmag 19
CLS1218p019 19 9/11/18 3:36 pm

SAUSAGE & CORNBREAD parsley and thyme. Add to sausage in parsley and ¼ tsp pepper. Toss to
STUFFING bowl. Add cornbread pieces. Gently toss. combine. In a medium bowl, whisk
Serves 10 Prep 20 mins (+ cooling 7. In a medium bowl, whisk stock, stock and eggs. Fold stock mixture
time) Cooking 2 hours 5 mins extra eggs, 1½ tsp salt and ½ tsp pepper. into breadcrumb mixture.
Gently fold into cornbread mixture, 4. Transfer stuffing to a greased
3 cups (500g) coarse polenta taking care not to mash cornbread. 23cm x 33cm baking dish. Bake for
2 tbs sugar 8. Grease a clean 23cm x 33cm baking 35 mins or until stuffing is heated
1 tbs baking powder dish. Transfer stuffing to greased dish. through and golden and crisp on top.
1½ tsp bicarbonate of soda Cover with foil and bake for 50 mins or Set aside for 10 mins before serving.
2¼ cups (560ml) buttermilk until edges are golden. Increase oven PER SERVE
3 extra-large Coles Australian temperature to 190°C (170°C fan-forced). Energy 2743kJ/656 Cals (32%) Protein 26g (52%)
Free Range Eggs Uncover and bake for a further 15 mins Carb 59g (19%) Sugar 19g (21%) Dietary Fibre 9g (30%)
60g unsalted butter, melted or until top is brown and crisp. Set
1 tbs vegetable oil aside for 10 mins before serving.
500g Coles Finest Italian Style PER SERVE
HERB-PARMESAN
Pork Sausages, casings removed Energy 2357kJ/564 Cals (27%) Protein 19g (38%)
STUFFING
120g unsalted butter, extra Carb 45g (15%) Sugar 8g (9%) Dietary Fibre 4g (13%) Serves 10 Prep 15 mins
1 brown onion, cut into small cubes (+ cooling time)
4 celery sticks, cut into small cubes Cooking 1½ hours
¼ cup chopped flat-leaf parsley PANCETTA-FIG STUFFING
2 tbs chopped thyme Serves 10 Prep 20 mins (+ 10 mins 900g (3 loaves) Coles
2 cups (500ml) salt-reduced standing time) Cooking 55 mins Bakery Stone Baked
chicken stock Ciabatta*, cut into
4 extra-large Coles Australian 900g Coles Bakery Stone Baked 2cm cubes
Free Range Eggs, extra by Laurent White Sourdough 275g butter
Vienna*, torn 2 bunches spring onions,
1. Preheat oven to 220°C (200°C 3 tbs extra virgin olive oil, divided thinly sliced (about 3 cups)
fan-forced). Grease a 23cm x 33cm 3 tbs chopped sage, divided 5 celery sticks, cut into small
baking dish. 400g-piece pancetta, cut into 1cm cubes pieces (about 2 cups)
2. In a large bowl, stir polenta, sugar, 200g butter 1 cup chopped flat-leaf parsley
baking powder, bicarbonate of soda 4 large shallots, finely chopped 1½ tbs each chopped oregano,
and ¾ tsp salt. In a small bowl, whisk 6 garlic cloves, finely chopped sage and thyme
buttermilk and eggs. Make a well in 300g dried figs, cut into small cubes 1 large garlic clove, finely chopped
centre of polenta mixture and stir in ⅓ cup chopped flat-leaf parsley 3 extra-large Coles Australian
buttermilk mixture. Stir in melted butter. 2 cups (500ml) salt-reduced Free Range Eggs, lightly whisked
3. Pour batter into prepared dish and chicken stock 2 cups (500ml) salt-reduced
bake for 20 mins or until cornbread is 4 extra-large Coles Australian chicken stock
golden brown and a toothpick inserted Free Range Eggs 1 cup (80g) coarsely grated parmesan
into centre comes out clean. Let cool
for 10 mins. Remove cornbread from 1. Preheat oven to 180°C (160°C 1. Preheat oven to 180°C (160°C
dish and cool completely on a wire fan-forced). In a food processor, fan-forced). Spread bread on 2 large
rack. Break cornbread into 4cm pieces working in batches, process bread to rimmed baking trays. Bake for 20 mins
and divide among 2 baking trays. coarse breadcrumbs. Divide among or until dry. Set aside to cool.
4. Preheat oven to 120°C (100°C 2 large rimmed baking trays. Toss each 2. In a large heavy frying pan over
fan-forced). Bake cornbread pieces, tray of breadcrumbs with 1 tbs oil, medium heat, melt butter. Add spring
stirring often, for 30 mins or until dry 2 tsp sage and ¼ tsp salt. Bake for onions, celery, parsley, oregano, sage,
but not brown. Cool. Position a rack in 10 mins or until lightly toasted. thyme and garlic and sauté for 6 mins
centre of oven and increase temperature 2. Meanwhile, heat 1 tbs oil in a medium or until celery is tender.
to 180°C (160°C fan-forced). heavy saucepan over medium-high heat. 3. Toss bread cubes and vegetable
5. Meanwhile, heat oil in a large heavy Add pancetta. Cook, stirring frequently, mixture in a very large bowl. Fold in
frying pan over medium-high heat. Add for 6-8 mins or until crisp. Using a eggs and stock. Mix in parmesan.
sausages and cook, breaking sausages slotted spoon, remove pancetta. Add 4. Transfer stuffing to a greased
apart with a wooden spoon, for 10 mins butter to pan. Melt over medium-low 23cm x 33cm baking dish. Cover with
*Selected stores only.
or until browned. Using a slotted spoon, heat. Add shallots and garlic and cook greased foil. Bake for 30 mins. Uncover
transfer sausage to a very large bowl. for 8 mins or until shallots are tender. and bake for a further 30 mins or until
6. Add extra butter to the frying pan Add figs and remaining 2 tbs sage and golden and crisp.
and stir until melted. Add onion and cook, stirring frequently, for 3 mins. PER SERVE
celery. Cook, stirring often, for 10 mins 3. In a large bowl, place toasted Energy 2139kJ/512 Cals (25%) Protein 16g (32%)
or until vegetables soften slightly. Stir in breadcrumbs, fig mixture, pancetta, Carb 45g (15%) Sugar 5g (6%) Dietary Fibre 6g (20%)
20 coles.com.au
CLS1218p020 20 8/11/18 5:42 pm

19963149AA 2018-10-12T11:26:07+11:00
NEW
NE
EW
W
17492 MOO Coles Magazine FP ad FA2.indd 1 12/10/18 8:49 am

20101714AAL 2018-11-08T10:13:19+11:00
20101714AAR 2018-11-08T10:32:48+11:00
20116350-1-1 2018-10-31T11:48:40+11:00
NEW
NE
EW
W
Christmas Brunch
Let’s do
brunch
HAVE YOURSELF A MERRY LITTLE
CHRISTMAS BRUNCH, COMPLETE
WITH BREEZY SHARE PLATES AND
PLENTY OF GOOD CHEER.
#colesmag 25
CLS1218p025 25 8/11/18 5:39 pm

Cherry &
Watermelon
Mimosas (see
recipe p28)
CAN I LEAVE OUT

THE BOOZE?
For a non-alcoholic
version, swap the
wine for sparkling
water and liqueur
for 1 cup (250ml)
orange juice.
CLS1218p026 26 8/11/18 5:39 pm

Christmas Brunch
THIS GOURMET TWIST ON A

OOPS, I’M LOSING BACON AND EGG ROLL, WITH
THE FILLING! PROSCIUTTO AND PESTO, IS AN
Be careful not to EASY WAY TO FEED A CROWD.
overfill the rolls with
egg mixture, as it can
easily spill over when
you wrap the rolls
with prosciutto. Hold
the filled rolls lightly
too – don’t squeeze!
Recipes Jessica Brook Photography Ben Dearnley Styling Vivien Walsh Food preparation Sarah Hobbs
Prosciutto-Wrapped
Egg Rolls with Pesto
(recipe over page)
#colesmag 27
CLS1218p027 27 8/11/18 5:39 pm

THE PERFECT BRUNCH SPREAD CALLS VEGGIE ROSTI WITH
FOR REFRESHINGLY LIGHT DISHES LIKE SMOKED TROUT
Serves 8 Prep15 mins Cooking 35 mins
CRISP ROSTI AND RICOTTA TART, PLUS
A CHEERFUL COCKTAIL TO SIP ON. 2 (about 600g) Coles Royal Blue
Washed Potatoes or Red Royale
Potatoes, coarsely grated
1 brown onion, coarsely grated
3 carrots, peeled, coarsely grated
CHERRY & WATERMELON PROSCIUTTO-WRAPPED 1 small (about 350g) gold sweet
MIMOSAS EGG ROLLS WITH PESTO potato, peeled, coarsely grated
Serves 8 Prep10 mins (+ cooling Makes 12 Prep10 mins 2 tbs olive oil
& chilling time) Cooking 5 mins Cooking 15 mins ½ cup (120g) crème fraîche
or sour cream
1 cup (120g) frozen pitted cherries 2 x 200g pkts Coles Bake At Home ½ cup (140g) Greek-style yoghurt
¼ cup (55g) caster sugar White Dinner Rolls 1 lime, rind finely grated, juiced
1 tsp vanilla bean paste 4 Coles Australian Free Range Eggs 2 cups watercress sprigs
1.2kg chilled watermelon, ⅓ cup (80ml) pouring (pure) cream 6 radishes, thinly sliced
peeled, chopped 1 cup (80g) finely grated parmesan ¼ cup (50g) baby capers
½ cup (125ml) orange-flavoured liqueur ⅓ cup (90g) tomato relish or chutney 300g Coles Beechwood Smoked Trout
750ml btl sparkling rosé, chilled 6 prosciutto slices, halved lengthways
Watermelon wedges, to serve ¼ cup flat-leaf parsley leaves 1. Preheat oven to 200°C. Place the
Crushed ice, to serve 120g pkt Coles Australian potato, onion and carrot in a colander
Baby Rocket and use your hands to squeeze out as
1. Bring the cherries, sugar, vanilla and ½ cup (40g) flaked almonds, toasted much liquid as possible. Transfer to a
⅓ cup (80ml) water to a simmer in a ⅓ cup (80ml) olive oil large bowl. Add the sweet potato and
saucepan over medium heat. Cook, oil and stir to combine. Season.
stirring occasionally, for 2 mins or until 1. Preheat oven to 200°C. Line a large 2. Spray a 30cm x 40cm baking tray
sugar dissolves. Cook, without stirring, baking tray with baking paper. Use with olive oil spray. Spread vegetable
for 3 mins or until cherries are tender a small sharp knife to cut a diamond mixture over prepared tray. Spray with
and syrup thickens. Set aside to cool. into the top of each dinner roll. Scoop olive oil spray. Bake for 30-35 mins or
2. Place cherry mixture in a blender out the inside bread and discard, until rosti is golden and edges are crisp.
and blend until smooth. Transfer to leaving a 1cm-thick shell. Place the 3. Meanwhile, combine crème fraîche
a jug and place in the fridge to chill. rolls, cut-side up, on the lined tray. or sour cream, yoghurt, lime rind and
3. Meanwhile, place the chopped 2. Place the eggs, cream and half the lime juice in a small bowl. Season.
watermelon in a clean blender and parmesan in a medium bowl and whisk 4. Combine the watercress, radish
blend until smooth. Strain through a to combine. Season. and capers in a medium bowl.
fine sieve into a large jug. Discard the 3. Spread the tomato relish or chutney 5. Use a spatula to break the rosti into
solids. Place in the fridge to chill. over the cut surface of each dinner roll. large pieces and transfer to a serving
4. Divide cherry puree among serving Pour in the egg mixture. Carefully wrap platter. Top with the trout, watercress
glasses. Top with watermelon juice, 1 strip of prosciutto around each roll. salad and crème fraîche mixture. Season.
liqueur and rosé. Serve with the Bake for 15 mins or until the rolls are PER SERVE
watermelon wedges and ice. golden and egg mixture is just cooked. Energy 1155kJ/276 Cals (13%) Protein 14g (28%)
4. Meanwhile, place parsley, half the

PER SERVE WITHOUT WATERMELON WEDGES Carb 21g (7%) Sugar 10g (11%) Dietary Fibre 6g (20%)
Fat 0.4g (1%) Sat Fat 0g (0%) Sodium 24mg (1%)
rocket, half the almond and remaining SERVE WITH lime wedges and lime zest
Carb 20g (6%) Sugar 20g (22%) Dietary Fibre 1g (3%) parmesan in a food processor. Process
GET AHEAD…Make the cherry puree up until finely chopped. With the motor
running, add the oil in a thin, steady
WATCH
to 1 day ahead. Cover and store in the fridge.
stream until combined. Season.
5. Arrange the rolls on a serving Use bought
QUICK FIX platter and drizzle with the pesto.

Sprinkle with the remaining rocket
pastry sheets
to make
For a shortcut, swap and almond. antipasto mini
the watermelon for PER ROLL quiches, perfect for parties. See
H2 Melon Water 1L. Energy 1220kJ/292 Cals (14%) Protein 12g (24%) how at coles.com.au/miniquiches.
Carb 22g (7%) Sugar 5g (6%) Dietary Fibre 2g (7%)
CLS1218p028 28 8/11/18 5:39 pm

Christmas Brunch
MY ROSTI ISN’T
CRISP – WHY?
The key to crispy
rosti is to squeeze
as much liquid
out of the grated
veggies as you can
before cooking.
Press down on
the mixture in the
colander to remove
the liquid.
Veggie Rosti with

Smoked Trout
#colesmag 29
CLS1218p029 29 8/11/18 5:40 pm

20253234AA 2018-10-29T14:23:52+11:00
Christmas Brunch
Broad Bean &

Ricotta Tart
(recipe over page)
UH OH, MY FILO
DRIED OUT...
Filo pastry dries
out quickly, which
causes it to crack.
Keep it covered
with a damp tea
towel after cutting
and before topping
with ricotta mixture.
#colesmag 31
CLS1218p031 31 8/11/18 5:40 pm

Christmas Brunch
BROAD BEAN & FLATBREADS WITH

RICOTTA TART PRAWNS & ZUCCHINI
Serves 8 Prep20 mins Serves 8 Prep20 mins (+ 30 mins
Cooking 35 mins resting time) Cooking 10 mins
2 cups (300g) frozen broad beans 2½ cups (375g) self-raising flour

1 cup (120g) frozen peas 1 tsp baking powder
2 cups (480g) ricotta ¼ tsp salt
4 Coles Australian Free Range Eggs, 1⅓ cups (330ml) buttermilk
lightly whisked 2 zucchini, peeled into ribbons
¼ cup coarsely chopped dill 4 yellow squash, thinly sliced
½ cup finely chopped flat-leaf parsley 1 long red chilli, seeded,
½ cup finely chopped mint finely chopped (optional)
½ cup (40g) finely grated parmesan 2 tbs white wine vinegar
16 sheets filo pastry 300g tub Coles Danish Fetta,
250g pkt Coles Australian Cocktail drained reserving 2 tbs marinade
Truss Tomatoes, halved 24 cooked prawns, peeled leaving
tails intact, deveined
1. Preheat oven to 200°C. Lightly
grease a 3.5cm-deep, 25cm x 35cm 1. Place the flour, baking powder
slice pan and line with baking paper. and salt in a large bowl. Add the
2. Cook broad beans in a saucepan of buttermilk and stir to combine. Turn
boiling water for 2 mins. Add the peas onto a lightly floured surface and
and cook for 1 min or until tender. Drain knead for 1 min or until the dough
well. Peel the broad beans and place comes together. Transfer to a medium
in a large bowl with the peas. Add the bowl. Cover with a damp tea towel
ricotta, egg, dill, parsley, mint and and set aside for 30 mins to rest.
parmesan and stir to combine. Season. 2. Meanwhile, place the zucchini,
3. Spray 1 filo sheet with olive oil spray. squash, chilli, if using, vinegar and
Top with another sheet. Spray with reserved marinade from the fetta in
olive oil spray. Repeat to make a stack a medium bowl and gently toss to
of 8 filo sheets. Cover with a damp tea combine. Season. Set aside for 5 mins
towel. Repeat with the remaining filo to develop the flavours. Transfer to a
to make another stack. Cut each stack serving bowl and sprinkle with fetta.
into four 15cm squares. 3. Divide dough into 8 portions. Roll
4. Divide ricotta mixture evenly among out each portion on a lightly floured
the filo squares, leaving a 1cm border. surface to a 3mm-thick, 20cm-long
Arrange filo squares in 2 rows of 4 in oval. Heat a barbecue grill or chargrill
the prepared pan, lifting edges of the on high. Cook the flatbreads, in
filo to fit. Top with tomato. Season. batches, for 1-2 mins each side or
5. Bake for 25-30 mins or until pastry until charred and cooked through.
is golden brown and filling is set. Serve 4. Place the prawns in a serving bowl.
warm or at room temperature. Serve the flatbreads with the prawns
PER SERVE and zucchini salad.
Fat 10g (14%) Sat Fat 5g (21%) Sodium 424mg (21%) PER SERVE
Carb 20g (6%) Sugar 3g (3%) Dietary Fibre 5g (17%) Energy 1524kJ/365 Cals (18%) Protein 26g (52%)
SERVE WITH flat-leaf parsley leaves, Carb 38g (12%) Sugar 4g (4%) Dietary Fibre 3g (10%)
dill sprigs and mint leaves SERVE WITH basil leaves and mint leaves
FIND ME…This recipe uses filo pastry from GET AHEAD…Make the flatbread dough up
the chilled pasta section. You can use frozen to 1 day ahead. Cover and store in the fridge.
filo – just thaw it following packet directions. Roll the dough out and cook just before serving.
CLS1218p032 32 8/11/18 5:40 pm

HELP – HOW DO I PEEL
AND DEVEIN A PRAWN? Flatbreads with
Prawns & Zucchini
Here’s the easiest way to
prepare prawns: hold each
prawn firmly and twist off the
head, then peel away the legs
and shell. To devein, cut a slit
in the back to expose the
vein. Use your fingers to
remove and discard.
#colesmag 33
CLS1218p033 33 8/11/18 5:40 pm

Christmas Brunch
WHITE CHOCOLATE &

COCONUT CUSTARD
CREPE CAKE
Serves 12 Prep 40 mins (+ 2 hours
chilling time) Cooking 45 mins
2 cups (300g) plain flour

4 Coles Australian Free Range Eggs,
lightly whisked
¼ cup (55g) caster sugar
3 cups (750ml) milk
80g unsalted butter, melted
4 gelatine leaves
1kg vanilla custard
400g white chocolate, finely chopped
270ml can coconut cream
¼ cup (60ml) milk, extra
1 cup (250ml) pouring (pure) cream,
whipped
⅓ cup (15g) flaked coconut, toasted
⅓ cup (80ml) passionfruit pulp
(about 4 passionfruit)
1. Sift the flour into a large bowl and

make a well in the centre. Place the
egg, sugar and half the milk in a jug
and whisk to combine. Gradually add
the egg mixture to the flour, stirring
until combined. Add the butter and
remaining milk. Whisk until smooth.
Cover with plastic wrap. Set aside at
room temperature for 30 mins to rest.
2. Meanwhile, place gelatine in a small
bowl and cover with cold water. Place
the custard in a saucepan over medium
heat. Add chocolate and stir for 5 mins
or until chocolate melts and mixture is
smooth. Drain the gelatine and squeeze
to remove excess liquid. Add to the line with baking paper. Place 1 crepe in
custard mixture and stir until gelatine the base of prepared pan. Spoon over
dissolves. Transfer to a heatproof bowl. ¼ cup of custard mixture and spread
Add coconut cream. Stir to combine. over the crepe, leaving a 1cm border.
Cover with plastic wrap and place in Place another crepe on top. Continue
the fridge for 1 hour or until almost set. layering with the remaining custard
3. Lightly grease a 22cm non-stick mixture and crepes. Place in the fridge
frying pan and heat over medium heat. for 1 hour or until the cake is firm. WHAT’S THE BEST TECHNIQUE
Stir the extra milk into the crepe batter. 5. Carefully transfer the cake to FOR WAFER-THIN CREPES?
Pour ¼ cup of the batter into the pan, a serving platter. Top with whipped For perfectly thin crepes, the
swirling to coat the base. Cook for cream, flaked coconut and passionfruit batter needs to be runny so it
1-2 mins or until the crepe is dry on the pulp. Cut into wedges to serve. coats the base of the frying pan.
surface and crisp around the edges. PER SERVE Hold the pan with your dominant
Transfer to a plate. Repeat with the Energy 2506kJ/600 Cals (29%) Protein 14g (28%) hand and pour the batter in
remaining batter to make 20 crepes, Carb 59g (19%) Sugar 38g (42%) Dietary Fibre 2g (7%) with your other hand – this gives
stacking cooked crepes on the plate. GET AHEAD…Make the crepe cake, without
you better control as you swirl
4. Grease the base of a 24cm (base topping with cream, coconut and passionfruit, the batter in the pan.
measurement) springform pan and up to 1 day ahead. Cover and store in the fridge.
34 coles.com.au
CLS1218p034 34 8/11/18 5:40 pm

Christmas Brunch
#colesmag 35
CLS1218p035 35 8/11/18 5:40 pm

DROT0122_DPS_LHS 2018-10-17T15:38:14+11:00
We’re for Baked Goods & Good Enoughs

Holiday baking can be stressful. “Sorry it didn’t turn out like the recipe” you say. “It’s too crumbly.”
“Too wonky.” “Too something.” But at Queen, we say making something from nothing should always
be celebrated. So this Christmas, just have some fun with our vanilla, colours, essences and extracts.
Join us in apology-free baking at Queen.com.au/Christmas

DROT0122_DPS_RHS 2018-10-17T15:39:53+11:00
Christmas
CHEERS From beer and spirits
to bubbles, Liquorland
has the drinks to make
festive celebrations
extra special.
SCOTTISH DRAM FRENCH FLAIR SET TO SPARKLE GRAB SOME CANS CLEAR WINNER
Presented in Add a splash of Crisp and Crafted in-house If you’re after an
a Viking-inspired pink to your refreshing, Bird and brewed in elegant vodka
decorative bottle, Christmas brunch in Hand Sparkling Victoria, Tinnies that’s perfect for
Highland Park with Barton & Pinot Noir is a great Tropical XPA has celebrating, try
10 Year Old Viking Guestier Rosé choice for summer a low bitterness Grey Goose Vodka.
Scars Scotch Whisky d’Anjou. It has soft entertaining. It’s and is full of aromas Made in France, it’s
makes a perfect gift and smooth cherry, a delicate drop of lychee, mango smooth and rounded
for the whisky lover raspberry and with hints of cherry and pineapple with with subtle citrus
in your life. redcurrant aromas. and strawberry. a touch of citrus. and almond notes.
38 coles.com.au
CLS1218p038 38 8/11/18 2:40 pm

Promotion
IRISH GENIUS SMOOTH OPERATOR

A great drop for whiskey A rich, full-bodied red matured in
and beer lovers, Jameson French and American oak, Winton
Caskmates IPA Edition is Road Barossa Valley Cabernet
finished in craft beer barrels to Sauvignon is the perfect partner
add subtle notes of fresh hops. for a Christmas roast.
#colesmag 39
CLS1218p039 39 8/11/18 2:40 pm

20138297AA 2018-11-05T17:50:56+11:00
impress with our

finest stock
BACON AND TARRAGON
CHICKEN WITH BARLEY
AND MUSHROOMS
SERVES: 4 | COOKING: 1hr 15 mins
Ingredients
2 tbs extra virgin olive oil
1 onion, chopped
500g mixed mushrooms, thinly sliced
6 streaky bacon rashers or flat pancetta,
cut into 3cm pieces
1 cup (200g) pearl barley
/2 tsp dried tarragon
1
1.5kg whole chicken

500ml Campbell’s Premium Free Range
Chicken Stock, warmed
Method
1. Preheat oven to 220°C.
2. Heat half the oil in a large frypan
over medium heat. Add onion and cook,
stirring occasionally, for 5-6 minutes or
until soft. Transfer to a large roasting pan.
3. Add remaining 1 tbs oil to the frypan
and increase the heat to high. In 2
batches, cook the mushrooms, stirring
occasionally, for 2-3 minutes or until
golden. Transfer to roasting pan and
repeat with remaining mushrooms.
4. Cook bacon in same pan for 2
minutes or until golden, then add to
roasting pan. Add the barley to roasting
pan, season and stir to combine.
5. Place half the tarragon in the chicken
cavity and tie the legs to secure. Place
the chicken on top of barley mixture
and pour the Campbell’s Premium
Free Range Chicken Stock into base of
roasting pan. Season.
6. Cover with foil and roast for 50
minutes. Remove foil and roast for a
further 8 minutes, then add the remaining
tarragon and roast for a further 2 minutes
or until chicken is golden.
7. Rest for 5 minutes before carving.
Divide among bowls with barley mixture
to serve.
Aussie Christmas
GREAT AUSSIE
ChristmasHERE’S A FUN FEAST THAT’S ALL ABOUT THE BARBECUE,

WITH PLENTY OF SEAFOOD ON THE MENU PLUS DESSERTS
FROM THE FREEZER TO HELP YOU KEEP YOUR COOL.
#colesmag 41
CLS1218p041 41 8/11/18 5:37 pm

aussie christmas
WE WISH YOU A VERY

AUSSIE CHRISTMAS,
WITH SUNNY SKIES AND
BIG SMILES ALL ROUND.
NOTHING ON THIS
MENU TAKES HOURS
TO MAKE – AND LOTS
CAN BE DONE AHEAD.
THAT GIVES YOU MORE
TIME TO FILL UP THE
ESKY, WRAP UP THE
PRESENTS, SET UP FOR
BACKYARD CRICKET AND
FIRE UP THE BARBIE.
42 coles.com.au
CLS1218p042 42 8/11/18 5:37 pm

Aussie Christmas
GINGER & PINEAPPLE PUNCH

Serves 8 Prep 10 mins
2 cups (500ml) pineapple juice, chilled

6 cups (1.5L) ginger beer, chilled
½ cup (125ml) white coconut rum
(optional)
½ cup (125ml) passionfruit pulp
Mint sprigs, to serve
Thinly sliced strawberries, to serve
Thinly sliced pineapple, to serve
Crushed ice, to serve
1. Combine the pineapple juice,

ginger beer, rum, if using, and
passionfruit pulp in a large
serving jug.
2. Top with mint, strawberry,
pineapple and ice.
PER SERVE WITHOUT SLICED FRUIT
Energy 610kJ/146 Cals (7%) Protein 0.2g (0%)
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Julz Beresford
WHEN CAN I MIX MY PUNCH?

If you want to get ahead it’s fine
to let punch chill in the fridge for
a few hours, but for maximum fizz
add sparkling drinks just before
serving. Crushed ice melts quickly,
so to slow things down try making
giant ice cubes in a muffin pan.
#colesmag 43
CLS1218p043 43 8/11/18 5:37 pm

20138315AA 2018-10-22T09:18:43+11:00
Aussie Christmas
BBQ Prawns with
Mango Mayonnaise
(recipe over page)
MY MAYO’S SPLIT
– CAN I RESCUE IT?
No need to cry over split
mayo. Transfer it to a
bowl, then add another
egg yolk to the food
processor and process,
adding the split mixture
gradually like you would
oil, until it comes together.
Smoked Salmon &

Avocado Wonton
Bites (recipe
over page)
I DON’T WANT TO
FRY ON THE DAY…
It’s fine to cook the
wontons up to 1 day
ahead – keep them in
an airtight container
at room temperature
so they stay crisp.
#colesmag 45
CLS1218p045 45 8/11/18 5:37 pm

BBQ PRAWNS WITH SMOKED SALMON 1. To make the rice salad, place the rice
MANGO MAYONNAISE & AVOCADO and saffron in a large saucepan. Add
Serves 8 Prep 20 mins (+ 15 mins WONTON BITES 3 cups (750ml) cold water. Bring to the
marinating time) Cooking 10 mins Makes 60 Prep 15 mins Cooking 15 mins boil over high heat. Reduce heat to low.
Cover and cook for 12 mins or until rice
1.5kg raw Coles King Prawns or Vegetable oil, to shallow-fry is tender and liquid is absorbed. Set
Banana Prawns, peeled leaving 15 wonton wrappers, quartered aside, covered, for 10 mins to rest.
tails intact, deveined 185g pkt hot-smoked salmon, flaked 2. Meanwhile, place ground cumin and
1 tbs olive oil 1 avocado, stoned, peeled, coriander in a frying pan over medium
1 long red chilli, seeded, finely chopped heat. Cook, stirring, for 1 min or until
finely chopped (optional) ½ red onion, finely chopped aromatic. Combine with yoghurt, garlic,
2 tsp finely grated ginger 1 Lebanese cucumber, seeded, lemon juice and tahini in a bowl. Season.
¼ cup coarsely chopped coriander finely chopped Add 2 tbs hot water. Stir to combine.
1½ tbs lemongrass paste 1 tbs lemon juice 3. Heat a barbecue grill or chargrill on
1 mango, stoned, peeled, finely chopped 2 tbs finely chopped chives medium-high. Brush salmon with oil.
1 red birdseye chilli, seeded, Sprinkle with cumin seeds. Season well.
finely chopped (optional) 1. Add enough oil to a medium frying Cook for 3 mins each side for medium
1 tsp Dijon mustard pan to come 1cm up the side of the pan. or until cooked to your liking. Transfer
1 Coles Australian Free Range Egg yolk* Heat over medium heat. Cook wonton to a platter and cover with foil. Set
½ cup (125ml) vegetable oil pieces, in batches, turning, for 1 min or aside for 5 mins to rest.
2 tsp lime juice until golden brown and puffed. Transfer 4. Place rice in a bowl. Stir in carrot,
Coriander leaves, to serve to a plate lined with paper towel. walnut, pistachio, almond, orange juice
2. Combine the salmon, avocado, and orange zest. Spoon onto a serving
1. Combine prawns, olive oil, long chilli, onion, cucumber, lemon juice and platter. Top with salmon, coriander and
if using, ginger, chopped coriander and chives in a medium bowl. Season. mint. Serve with yoghurt mixture.
1 tbs of the lemongrass in a bowl. Set 3. Arrange the wonton pieces on PER SERVE
aside for 15 mins to develop the flavours. a serving platter. Serve immediately Energy 2303kJ/551 Cals (26%) Protein 39g (78%)
2. Meanwhile, place half the mango with the salmon mixture. Carb 26g (8%) Sugar 7g (8%) Dietary Fibre 4g (13%)
in a food processor with the birdseye PER PIECE SERVE WITH pomegranate seeds and
chilli, if using, mustard, egg yolk and Energy 104kJ/25 Cals (1%) Protein 1g (2%)
Fat 2g (3%) Sat Fat 0.3g (1%) Sodium 39mg (2%)
orange zest
remaining lemongrass. Process until Carb 1g (0%) Sugar 0.1g (0%) Dietary Fibre 0.2g (1%)
smooth and well combined. With the SERVE WITH lime wedges
motor running, add the vegetable oil in
a thin, steady stream until combined and
mixture is thick and smooth. Add lime BBQ SALMON WITH WHAT TO DRINK
juice. Process until combined. Season. SAFFRON RICE SALAD These wine picks for the festive
3. Heat a barbecue grill or chargrill Serves 8 Prep 15 mins (+ 15 mins season are available at Liquorland.
*This recipe uses raw egg. We recommend that pregnant women, the elderly, young
children and people with compromised immune systems do not consume raw egg.
on medium-high. Cook the prawns, resting time) Cooking 20 mins
in 2 batches, for 1-2 mins each side or
until prawns curl and change colour. ½ tsp ground cumin
Transfer to a serving platter. Top with ½ tsp ground coriander
the remaining mango and coriander 1 cup (280g) Greek-style yoghurt
leaves. Serve with the mayonnaise. 1 garlic clove, crushed
PER SERVE 2 tbs lemon juice Rose D’Amelie
2 tbs tahini AOC Luberon Rosé
Carb 6g (2%) Sugar 5g (6%) Dietary Fibre 1g (3%) 8 skinless Coles Australian With berry and cherry aromas,
SERVE WITH lime wedges Salmon Portions this southern French rosé is
GET AHEAD…Make the mango mayonnaise 2 tsp olive oil great with the BBQ salmon.
up to 2 days ahead. Cover and store in the fridge. 1 tsp cumin seeds, lightly crushed
½ cup coriander leaves
½ cup mint leaves
WATCH Saffron rice salad

2 cups (400g) basmati rice
Throw some 1 tsp saffron threads Peter Lehmann
salt ’n’ pepper 1 carrot, peeled, cut into matchsticks Shoulder to Shoulder Shiraz
prawns on the ¼ cup (25g) walnuts, coarsely chopped Savour this velvet-soft Barossa
barbie. See ¼ cup (35g) pistachios, coarsely chopped red with the barbecued beef
how at coles.com.au/prawnskewers. ¼ cup (20g) flaked almonds, toasted (see recipe p49).
1 orange, zested, juiced
46 coles.com.au
CLS1218p046 46 8/11/18 5:37 pm

Aussie Christmas
I DON’T HAVE ANY

SAFFRON HANDY…
Saffron threads add
a rich flavour to the rice.
It’s fine to leave them
out, but if you still want
the golden colour try
adding a pinch of
ground turmeric.
CLS1218p047 47 8/11/18 5:37 pm

I DON’T LIKE ANCHOVIES…
The anchovy adds salty flavour BBQ Asparagus,
to the capsicum salsa but if Zucchini & Snow
Pea Salad (see
you’re not a fan of anchovies
recipe p51)
or you want to make this
a vegetarian side, feel free
to leave it out.
GIVE FOUR VEGGIES A TURN ON THE GRILL

TO MAKE A SALAD AND SALSA THAT LOOK
FESTIVE AND TASTE GREAT TOGETHER.
CLS1218p048 48 8/11/18 5:38 pm

Aussie Christmas
BBQ BEEF FILLET WITH

SAGE & PROSCIUTTO
Serves 10 Prep 10 mins (+ 15 mins
resting time) Cooking 25 mins
2 x 500g Coles Australian No Added

Hormones Beef Eye Fillet
2½ tbs Dijon mustard
12 sage leaves
12 prosciutto slices
½ cup (120g) sour cream
½ cup (150g) mayonnaise
1 tbs white wine vinegar
2 tsp horseradish cream
2 tbs finely chopped dill
BBQ Pumpkin Salad (see recipe p51),
to serve
1. Preheat a covered barbecue on

medium. Spread beef with 2 tbs of
the mustard. Top with sage. Lay
3 prosciutto slices in a row, long sides
overlapping slightly, on a clean work
surface. Repeat with 3 more slices
in another row, overlapping first row
slightly to make a large rectangle.
Place 1 piece of beef along 1 short side
of the rectangle and roll up to enclose.
Place on a baking tray. Repeat with
remaining beef and prosciutto.
2. Cook beef on barbecue grill for 2 mins
each side or until golden brown and
lightly charred. Transfer to a baking tray.
Roast in covered barbecue using indirect
heat for 15 mins for medium-rare or until
cooked to your liking. Cover with foil.
Set aside for 15 mins to rest. Thickly slice.
3. Meanwhile, whisk the sour cream,
mayonnaise, vinegar, horseradish, dill and
remaining mustard in a bowl. Season.
4. Arrange salad and beef on a serving
platter. Season. Serve with the dressing. CAN I COOK THIS IN THE OVEN?
PER SERVE WITHOUT SALAD Yes – start by cooking the beef
in a frying pan over medium heat,
Carb 1g (0%) Sugar 1g (1%) Dietary Fibre 0g (1%) turning, for 8 mins. Transfer to
GET AHEAD…Wrap the beef in prosciutto
a baking tray and roast at 180°C
up to 1 day ahead. Cover and store in the fridge. for 15 mins for medium-rare.
Bring to room temperature before cooking.
#colesmag 49
CLS1218p049 49 8/11/18 5:38 pm

20172042AA 2018-10-11T16:35:54+11:00
Bring out !e
!is Christmas.
aussie Christmas
BBQ ASPARAGUS,
ZUCCHINI &
SNOW PEA SALAD
Serves 8 Prep 10 mins Cooking 20 mins
2 bunches asparagus,
woody ends trimmed
300g snow peas, trimmed
2 zucchini, peeled into ribbons
Flat-leaf parsley leaves, to sprinkle
Charred capsicum salsa
1 red capsicum, quartered, seeded
100g Perino tomatoes,
coarsely chopped
1 tbs drained baby capers
1 garlic clove, crushed
1 drained anchovy fillet, finely chopped
¼ cup (60ml) olive oil
1 tbs red wine vinegar
1. To make the charred capsicum salsa,

heat a barbecue grill or chargrill on
high. Cook the capsicum on grill,
skin-side down, for 10 mins or until
OK, WHAT CAN I DO EARLIER?
*Not available in WA. If unavailable, roast regular beetroot for 1 hour, then peel and cut into wedges.
lightly charred and slightly softened.

It’s fine to roast the beetroot, make
Set aside to cool slightly. Finely chop.
the dressing and even chargrill the
Place in a bowl with the tomato,
vegetables up to 1 day ahead. Store
capers, garlic, anchovy, oil and
everything separately in the fridge,
vinegar. Season. Stir to combine.
ready to assemble and serve.
2. Cook the asparagus, peas and
zucchini on grill, in 2 batches, for
2 mins each side or until bright green
and tender. Transfer to a serving BBQ PUMPKIN SALAD Serves 8 Prep 10 mins Cooking 30 mins
platter. Top with the charred capsicum
salsa and parsley. 1 bunch baby beetroot*, ends trimmed 2. Meanwhile, heat a barbecue grill or
PER SERVE 600g Kent pumpkin, cut into thin wedges chargrill on medium. Brush the pumpkin
2 tbs extra virgin olive oil with a little of the oil. Season. Cook on
Carb 5g (2%) Sugar 5g (6%) Dietary Fibre 4g (13%) 1 red onion, cut into wedges the grill for 2-3 mins each side or until
GET AHEAD…Make the salsa up to 2 tbs red wine vinegar tender. Transfer to a plate. Cook onion
1 day ahead. Cover and store in the fridge. 1 tbs finely chopped thyme on grill for 2 mins each side or until
1 tsp caster sugar tender. Transfer to the plate.
1 tsp wholegrain mustard 3. Place vinegar, thyme, sugar, mustard
QUICK FIX 120g pkt Coles Australian Baby Rocket
2 tbs pepitas (pumpkin seeds), toasted
and remaining oil in a screw-top jar.
Shake until well combined. Season.
For a speedy 100g goat’s cheese, crumbled 4. Arrange the beetroot, pumpkin,
salsa, swap the onion and rocket on a serving platter.
capsicum for 1. Preheat oven to 180°C. Wrap each Drizzle with dressing. Sprinkle with
drained Coles beetroot in foil. Place on a baking tray. pepitas and goat’s cheese.
Chargrilled Bake for 30 mins or until tender. Set PER SERVE
Peppers 280g. aside to cool slightly. Wearing gloves, Fat 9g (13%) Sat Fat 3g (13%) Sodium 133mg (7%)
peel beetroot. Halve or cut into wedges. Carb 11g (4%) Sugar 9g (10%) Dietary Fibre 5g (17%)
#colesmag 51
CLS1218p051 51 8/11/18 5:38 pm

20071531AA 2018-08-10T12:54:47+10:00
FIND US IN THE JELLY AISLE
c r e at e e f fo rt l es s
christmas dessertS,
chef style.
*D
epe nt.
n d in g o n va ria
E asy to M ak e , J u st A d d L i q u i d C h e f ’ s Q ua l i t y D es s e rts i n M i n u t es f i n d u s i n t h e j e l ly a i s l e
Aussie Christmas
COCONUT &
PASSIONFRUIT
SEMIFREDDO
Serves 10 Prep 15 mins (+ 6 hours
freezing time) Cooking 10 mins
400ml can coconut cream

2 cups (500ml) thickened cream
2 Coles Australian Free Range Egg yolks
1 Coles Australian Free Range Egg
½ cup (110g) caster sugar
½ cup (125ml) passionfruit pulp
1 tbs white coconut rum (optional)
¼ pineapple, peeled, thinly sliced
1 mango, stoned, peeled, thinly sliced
560g can Coles Whole Pitted Lychees
in Syrup, drained
Passionfruit pulp, extra, to serve
1. Line the base and sides of a 10cm

x 22cm loaf pan with baking paper,
allowing the sides to overhang.
2. Use a handheld electric mixer to
whisk coconut cream and thickened
cream in a bowl until soft peaks form.
3. Use a clean electric mixer to whisk
egg yolks, egg and sugar in a heatproof
bowl until light and fluffy. Place over
a saucepan of simmering water and
carefully whisk for 8 mins or until thick
and pale and temperature reaches 72°C
on a sugar thermometer. Remove from
heat. Continue whisking until mixture
cools to room temperature. Use a large
metal spoon to gently fold in the cream
mixture, passionfruit pulp and rum,
if using, until combined.
4. Pour into prepared pan and smooth
the surface. Cover with foil. Place in the
freezer for 6 hours or until firm.
5. Remove semifreddo from freezer.
Set aside for 5 mins to soften slightly.
Remove foil and invert onto a serving
platter. Top with pineapple, mango,
lychees and extra passionfruit pulp.
PER SERVE WITHOUT EXTRA PASSIONFRUIT
GET AHEAD…Make the semifreddo up to

1 week ahead. Store, covered, in the freezer.
MY SEMIFREDDO SPLIT – WHY?

Make sure you whip the cream and
coconut cream until thick. If the
cream mixture is too runny when
you add it to the egg mixture,
the semifreddo can separate.
#colesmag 53
CLS1218p053 53 8/11/18 5:38 pm

Aussie Christmas
HELP, IT’S STUCK!

Try this: soak a tea
towel in very hot water,
quickly and carefully
wring it out then use
to cover the whole of
the upside-down basin.
The heat should slightly
melt the edge. Repeat,
if necessary, until the
bombe is released.
MINT ICE CREAM BOMBE Serves 10 Prep 10 mins (+ 6 hours freezing time)
200g pkt Arnott’s Mint Slice biscuits colouring. Stir in the chopped biscuit.
2L vanilla ice cream, softened Spoon mixture into the prepared pan.
2 tsp peppermint essence Smooth the surface. Cover with foil.
½ tsp green food colouring Place in freezer for 6 hours or until firm.
3. Remove the foil and invert onto
35g Nestlé Peppermint Crisp bar,
coarsely chopped a serving plate. Coarsely chop the QUICK FIX
Mixed berries, to serve reserved biscuits and arrange on top With built-in bikkies,
with the chocolate bar and berries. Connoisseur
1. Line an 8-cup (2L) pudding basin PER SERVE WITHOUT BERRIES Montana Mountain
with plastic wrap. Reserve 2 of the Fat 18g (26%) Sat Fat 11g (46%) Sodium 81mg (4%)
Mint with Cookies
biscuits. Finely chop remaining biscuits. Carb 37g (12%) Sugar 31g (34%) Dietary Fibre 0g (0%) 1L is a fun swap for
2. Place the ice cream in a large bowl. GET AHEAD…Make the ice cream bombe up vanilla ice cream.
Stir in peppermint essence and food to 1 week ahead. Store, covered, in the freezer.
54 coles.com.au
CLS1218p054 54 8/11/18 5:38 pm

19909823AA 2018-10-16T08:23:08+07:00
PERFECT
FOR
CHRISTMAS
SMALL BUT MIGHTY!
COMBINING ITALIAN TRADITION AND INNOVATION

FOR A CAFÉ QUALITY COFFEE, EVERY TIME.
THE ITALIAN COFFEE SHOP AT HOME Not available in all stores.

Perfect
platters Feed a crowd using
the great Scoop &
Weigh range and easy
deli buys from Coles.
SCOOP
& WEIGH
The tasty range
of nuts, treats
and dried fruit
contains no
artificial colours
or flavours. Find it
in the fresh produce
department or health
food aisle at Coles*.
SPICE IT UP
FRUITY FIX Add a touch of heat with
Balance rich cheeses Scoop & Weigh Maple Chilli
with the Scoop & Weigh Cashews. Roasted in maple
Cheeseboard Fruits, syrup, the nuts are great
a mix of dried fig, pear, served with cooling
peach, apple, apricot, cucumber sticks.
and tart cherries.
SWEET BITES
Create the perfect mix
of salty-sweet with Scoop
& Weigh Salted Caramel
Trio. It has caramelised
almonds, macadamias
and cashews.
CLS1218p056 56 8/11/18 2:54 pm

Promotion
Page tag
SALTY CRUNCH
Pair the meaty flavours of
prosciutto and salami with
salty nuts. Try the premium
roasted combo in Scoop
& Weigh Deluxe
Mixed Nuts.
EASY ENTERTAINING
When it comes to feeding a
crowd, you can’t go past a platter
packed with fuss-free bites.
It’s easy to create too – just
arrange everything on a serving
board and let your guests help
themselves. Make sure you include
a variety of nuts, dried fruit, olives,
bread, veggies, cured meats and
cheeses – try these picks below.
Simply place
dry-cured
Primo Prosciutto
on a platter as
is – the more
rustic it looks,
the better.
With its naturally

smoked flavour,
King Island
Dairy Stokes
Point Smoked
Cheddar* is
great for platters.
Cut King Island

Dairy Roaring
Forties Blue*
into wedges
and enjoy the
sweet, slightly
fruity flavour.
Made with
100 per cent
Australian
pork, Bertocchi
Sopressa Salami is
ready to add
to cheese boards.
CLS1218p057 57 8/11/18 2:54 pm

20146158AA 2018-10-19T08:57:32+07:00
For a Christmas like no other!

Promotion
It’s a cracker
Roast pork with crackling is a favourite at any festive
CHRISTMAS
WINNER
gathering. Try this recipe using Australian pork. Gravox Roast Pork Gravy is a
perfect match for this roast.
Heat the gravy following
ROAST PORK BELLY packet directions, then stir
WITH SAGE & THYME in 2 tsp thyme leaves and
Serves 6 Prep 25 mins (+ overnight 1 tsp chopped sage for
chilling & 15 mins resting time) a tasty twist.
Cooking 2 hours 40 mins
1.3kg Coles Australian Pork Belly

Roast Boneless
1 tbs olive oil
1 tbs SAXA Pink Himalayan Salt Flakes
1 tbs chopped sage
2 tsp thyme leaves
1 brown onion, cut into wedges
1 cup (250ml) salt-reduced chicken stock
1.2kg Kent pumpkin, seeded,
cut into wedges
500g vine-ripened cherry tomatoes
Gravox Roast Pork Gravy, to serve
Thyme sprigs, to serve
1. Place pork, rind-side up, on a baking

tray. Pat dry with paper towel. Place in
the fridge, uncovered, overnight to dry.
2. Preheat oven to 140°C. Pat pork rind
dry with paper towel. Brush with half the
oil. Combine salt, sage and thyme leaves in
a bowl. Rub salt mixture over the rind. Place
onion in the base of a roasting pan. Top
with the pork, rind-side up. Pour the stock
around pork in the pan. Cover pan with foil.
3. Roast pork for 2 hours or until very
tender. Increase oven to 230°C. Uncover
and roast for 40 mins or until rind crackles.
Cover and set aside for 15 mins to rest.
4. Meanwhile, combine the pumpkin and
remaining oil in a roasting pan. Season.
Roast with the pork at 230°C, turning
occasionally, for 40 mins or until tender,
adding the tomatoes to the pan for the
last 10 mins of cooking.
5. Serve the pork and vegetables with
gravy and thyme sprigs.
Make this dish the right

way – use 100 per cent
Aussie grown Coles Brand
Fresh Pork, Gravox Roast
Pork Gravy and SAXA Pink
Himalayan Salt Flakes.
CLS1218p059 59 8/11/18 1:10 pm

20182876AA_PRIMO_COLES_PIZZA.pdf 1 25/10/18 2:14 pm
CREATE A MOUTH-WATERING
PIZZA IN JUST MINUTES.
Promotion
Star performer
Create a perfect Christmas roast with the irresistible
flavour of Western Star Original Spreadable.
HONEY MUSTARD ROAST

CHICKEN WITH GRAVY
resting time) Cooking 1 hour 20 mins
⅓ cup (80g) Western Star

Original Spreadable
1 tbs chopped chives
2 tsp Dijon mustard
2 tsp honey
1.8kg Coles RSPCA Approved
Australian Whole Medium Chicken
2 tbs plain flour
2 cups (500ml) chicken stock
Roasted vegetables, to serve
1. Preheat oven to
180°C. Lightly grease a
flameproof roasting pan.
Combine the Western Star Original
Spreadable, chives, mustard and
honey in a bowl. Carefully slide
your fingers between the flesh and
skin of the chicken breast to loosen.
2. Spoon the mixture under the skin.
Use your hands to spread the mixture
evenly over the chicken, brushing any
of the remaining mixture over top of skin.
Season to taste with salt and pepper.
Use kitchen string to tie the legs together.
Place in the prepared pan.
3. Roast for 1¼ hours or until the juices run
clear when the thickest part of the thigh is
pierced with a skewer. Transfer to a serving
platter. Set aside for 10 mins to rest.
4. Meanwhile, pour the juices from the pan
into a heatproof jug. Discard the fat from
the surface, reserving 2 tbs. Return reserved
fat to the pan. Place over medium heat. Add
flour. Cook, stirring and scraping base of the
pan, for 2 mins. Gradually add stock and pan
juices, stirring and scraping constantly.
Bring to the boil. Cook for 2 mins or until
the mixture thickens. Strain into a jug. Made with high-quality Aussie
5. Serve the chicken with the gravy dairy, Western Star Original
and roasted vegetables. Spreadable gives a delicious
creaminess to your cooking.
It’s soft straight from the fridge
so it’s always ready to use.
CLS1218p061 61 8/11/18 3:13 pm

’tis the
season YOU’RE AFTER A MENU WITH
TRADITIONAL FLAVOURS, BUT IT
NEEDS TO BE RELAXED AND EASY.
NO PROBLEM – THIS ONE HAS
CLASSIC CHRISTMAS FAVOURITES
WITHOUT THE HASSLE.
CLS1218p062 62 8/11/18 5:47 pm

Easy Christmas menu
BACON-WRAPPED
BEEF SAUSAGES
WITH TOMATO SALSA
Serves 8 as a starter
Prep 15 mins Cooking 20 mins
2 tsp olive oil

½ red onion, finely chopped
1 small red capsicum,
seeded, finely chopped
300g vine-ripened tomatoes,
finely chopped
2 tsp caster sugar
1 tbs balsamic vinegar
2 x 360g pkts Coles
Sausages in Bacon
1. Preheat oven to
200°C. Line a baking
tray with baking paper.
2. Heat the oil in a
small saucepan over
medium heat. Add the
onion, capsicum and
garlic. Cook, stirring,
for 5 mins or until
onion softens. Add
tomato and sugar.
Bring to the boil.
Reduce heat to low and
Recipes & food preparation Emma Braz Photography Ben Dearnley Styling Berni Smithies
simmer, stirring occasionally,

for 15 mins or until sauce
thickens. Remove from heat
and stir in the vinegar. Season.
3. Meanwhile, place the sausages
on the lined tray. Bake, turning
occasionally, for 15 mins or until
golden brown and cooked through.
4. Arrange sausages on a serving
platter. Serve with tomato salsa.
PER SERVE
SERVE WITH oregano leaves
HOW CAN I SAVE TIME HERE?

Make the salsa up to 3 days ahead,
so all you have to do is bake the
sausages on the day. Store the salsa
in an airtight container in the fridge.
#colesmag 63
CLS1218p063 63 8/11/18 5:47 pm

DO CHRISTMAS YOUR
WAY. SERVE UP ALL
THE FAVOURITES
– HAM, TURKEY AND
FRUIT CAKE – BUT PLAY
IT SMART WITH EASY
SHORTCUTS SO THERE’S
PLENTY OF TIME FOR FUN.
64 coles.com.au
CLS1218p064 64 8/11/18 5:48 pm

Easy Christmas menu
YOU JUST CAN’T BEAT THE

CLASSIC TASTE OF LEG HAM
AT CHRISTMAS. GO ONE
BETTER AND SERVE SLICES IN
BAGUETTE WITH HOMEMADE DO I HAVE TO USE BRANDY
SPICED CHUTNEY. IN MY PINEAPPLE CHUTNEY?
Don’t worry about the alcohol
content – it evaporates during
boiling – but if you don’t want
to use brandy, swap it for ⅓ cup
(80ml) apple juice or orange juice.
Ham with Pineapple

& Brandy Chutney
(recipe over page)
CLS1218p065 65 8/11/18 5:48 pm

HAM WITH PINEAPPLE
& BRANDY CHUTNEY
Serves 8 with leftovers Prep15 mins
(+ cooling time) Cooking 1 hour
1 tbs olive oil

1 brown onion, finely chopped
2 tsp yellow mustard seeds
1 tsp ground turmeric
1 long red chilli, seeded,
finely chopped (optional)
2 tsp finely grated ginger
1kg pineapple, peeled, cored,
cut into 2cm pieces
1 cup (220g) brown sugar
½ cup (125ml) apple cider vinegar
⅓ cup (80ml) brandy
2 x 320g Coles Bakery French Sticks*,
each cut into quarters crossways
1 Coles Half Leg Ham Bone In, sliced
1. Heat the oil in a medium saucepan

over medium heat. Add the onion and
cook, stirring, for 5 mins or until onion
softens. Add mustard seeds, turmeric,
chilli, if using, and ginger. Cook, stirring,
for 1 min or until aromatic. Add the
pineapple, sugar, vinegar and brandy.
UH OH – I’M OUT Bring to the boil. Reduce heat to low.
OF MAPLE SYRUP... Simmer, stirring occasionally, for
If you forgot to buy 50 mins or until mixture thickens.
maple syrup – or you Remove from heat. Set aside to cool.
want to try a different 2. Use a large serrated knife to split
flavour – here’s an easy each piece of bread lengthways (don’t
twist. Just swap it for cut all the way through). Serve with
¼ cup (60ml) honey the ham and chutney.
or balsamic glaze. PER 100G SERVE HAM WITH BREAD AND CHUTNEY
SERVE WITH baby rocket leaves
MAPLE CARROTS Serves 8 as a side Prep10 mins Cooking 30 mins GET AHEAD…Make the chutney up to 3 days
ahead. Store in an airtight container in the fridge.
3 bunches Dutch carrots, trimmed, 2. Sprinkle with butter and drizzle with
peeled, or 500g baby carrots, maple syrup. Roast, turning occasionally,
peeled, halved lengthways for 30 mins or until the carrots are
25g butter, chopped
¼ cup (60ml) maple syrup
tender and begin to caramelise. Season.
3. Sprinkle the chopped hazelnut QUICK FIX
¼ cup (35g) hazelnuts, toasted, over the carrots. MasterFoods
coarsely chopped PER SERVE Mango Chutney

Energy 342kJ/82 Cals (4%) Protein 1g (2%) 250g is perfect
1. Preheat oven to 180°C. Line
Carb 8g (3%) Sugar 8g (9%) Dietary Fibre 1g (3%) on sliced ham or
a large baking tray with baking paper. SERVE WITH watercress sprigs in a toastie with
Arrange the carrots in a single layer GET AHEAD…Toast the hazelnuts up to Christmas leftovers.
on the lined tray. 1 week ahead. Store in an airtight container.
CLS1218p066 66 8/11/18 5:48 pm

Easy Christmas Menu
GO FOR A BREAST-ONLY
BUFFET TO TAKE THE
GUESSWORK OUT OF
CHRISTMAS TURKEY
– IT’S QUICKER TO COOK
AND YOU STILL GET
TO ENJOY LOADS OF
TASTY STUFFING.
Cranberry & Pecan

Stuffed Turkey
(recipe over page)
MY TURKEY IS GOLDEN BUT

ISN’T COOKED – WHAT NOW?
Cover it with foil and return to the
oven. Roast, checking every 15 mins,
until juices run clear when tested.
#colesmag 67
CLS1218p067 67 8/11/18 5:48 pm

20138306AA 2018-10-22T17:15:17+11:00
Easy Christmas menu
CRANBERRY & PECAN

STUFFED TURKEY
Serves 8 with leftovers Prep 20 mins
(+ cooling & 20 mins resting time)
Cooking 2 hours 35 mins
1 tbs olive oil

1 brown onion, finely chopped
1 celery stick, finely chopped
2 cups (140g) finely chopped day-old
Coles Finest by Laurent White
Sourdough Vienna*
⅓ cup (45g) dried cranberries
⅓ cup (40g) pecans, toasted, chopped
1 tbs finely chopped sage
1 Coles Australian Free Range Egg,
lightly whisked
2 tsp finely grated lemon rind
1 Coles RSPCA Approved Small
Turkey Buffet (about 2.8kg)†
1.5kg Kent pumpkin, seeded,
cut into wedges
2 red onions, cut into wedges
1. Preheat oven to 180°C. Heat oil in a

saucepan over medium heat. Add brown I’VE NEVER
onion, celery and garlic. Cook, stirring, SEGMENTED AN
for 5 mins or until onion softens. Transfer ORANGE – HELP!
to a bowl. Set aside to cool completely. Peel orange. Trim
2. Add the bread, cranberries, pecans, base and top. Cut
sage, egg and lemon rind to the onion along either side of
mixture. Stir to combine. white membrane to
3. Rinse turkey under cold water and remove segments.
pat dry with paper towel. Spoon stuffing
into the neck cavity and pull down
excess skin to enclose, securing with
a skewer. Place the turkey in a large PECAN & ORANGE RICE SALAD
heavy-based roasting pan. Spoon the Serves 8 as a side Prep 10 mins (+ cooling time) Cooking 5 mins
remaining stuffing into the body cavity.
Spray turkey with olive oil spray. Season. 3 x 250g pkts Coles 7 Ancient Grains Drizzle with the dressing and toss to
Cover the pan tightly with greased foil. microwavable rice combine. Top with chilli, if using. Season.
4. Roast the turkey for 1½ hours.
*Selected stores only. †Available in stores from December 17.
⅓ cup (80ml) orange juice PER SERVE

Remove foil. Add pumpkin and red ⅓ cup (80ml) extra virgin olive oil Fat 18g (26%) Sat Fat 2g (8%) Sodium 62mg (3%)
onion to the pan. Roast, uncovered, for 1 garlic clove, crushed Carb 50g (16%) Sugar 7g (8%) Dietary Fibre 7g (23%)
1 hour or until turkey is golden brown 1 red onion, thinly sliced GET AHEAD…Make the dressing up to 1 day
and juices run clear when breast is 60g pkt Coles Australian Baby Rocket ahead. Store in the fridge. Shake before using.
pierced with a skewer. Loosely cover 3 oranges, peeled, segmented
with foil. Set aside for 20 mins to rest. ½ cup (60g) pecans, toasted
5. Cut the turkey into slices and serve 1 long red chilli, seeded, cut into
with the roasted vegetables.
PER 100G SERVE TURKEY WITH VEGETABLES
long thin strips (optional)
QUICK FIX
1. Heat rice following packet directions. Drizzle salads with
Carb 27g (9%) Sugar 18g (20%) Dietary Fibre 8g (27%) Transfer to a large heatproof bowl. Set the sweet and savoury
SERVE WITH sage leaves and oregano leaves aside to cool. Shake orange juice, oil and blend in Zoosh
GET AHEAD…Make the stuffing, without egg,
garlic in a screw-top jar to combine. Orange & Honey
up to 1 day ahead. Store in the fridge. Bring to 2. Add onion, rocket, orange segments 200ml dressing.
room temperature and add egg just before using. and pecans to the rice in the bowl.
#colesmag 69
CLS1218p069 69 8/11/18 5:48 pm

20172050AA 2018-10-15T10:25:46+07:00
EXPERIENCE
THE CREAMY SENSATION
of Castello Double Cream Brie
®
NEW
K
LOO
Matured from the centre
for a mild taste and soft,
creamy texture
Easy Christmas menu
HERE’S SOMETHING SPECIAL TO ADD TO YOUR FESTIVE

TABLE – AN INDULGENT SPICED CHEESECAKE WITH A RICH
FRUITCAKE BASE AND SWEET BERRY TOPPING.
Baked Fruitcake
Cheesecake
(recipe over page)
THE CREAM CHEESE
ISN’T SOFT ENOUGH…
To avoid lumps in the
mixture, take the cream
cheese out of the fridge
1 hour before you start
cooking – this softens
it and makes it easier
to beat. If you forget,
unwrap it, place it in
a microwave-safe bowl
and microwave on high,
in 15-second bursts,
until just softened.
#colesmag 71
CLS1218p071 71 8/11/18 5:48 pm

Easy Christmas menu
BAKED FRUITCAKE
CHEESECAKE
Serves 12 Prep20 mins
(+ cooling & 3 hours chilling time)
Cooking 1 hour 10 mins
800g Coles Iced Fruit Cake*,

icing removed
1 tbs dark rum or orange juice
750g cream cheese, softened
1 cup (220g) caster sugar
3 tsp finely grated orange rind
¼ cup (60ml) orange juice
1 tsp mixed spice
3 Coles Australian Free Range Eggs POACHED PEACH & MASCARPONE FRIDGE CAKE
250g sour cream Serves 12 Prep20 mins (+ 1 hour chilling & overnight setting time) Cooking 15 mins
½ cup (125ml) orange juice, extra
½ cup (110g) caster sugar, extra 7 peaches, halved, stoned the biscuits. Top with half the peach
Mixed berries, to serve 1 cup (250ml) dark rum slices, overlapping slightly. Spread a thin
3 cups (660g) caster sugar layer of remaining mascarpone mixture
1. Preheat oven to 180°C. Line the 1 cinnamon stick or quill over peach slices. Continue layering
base of a 22cm (base measurement) 1 vanilla bean, split, seeds scraped with the remaining biscuits, reserved
*Coles Christmas range, available while stocks last. No rainchecks.

springform pan with baking paper. 500g mascarpone poaching liquid, mascarpone mixture
2. Cut twelve 1cm-thick slices from the ¾ cup (185ml) thickened cream and peach slices, finishing with biscuits.
cake. Arrange cake slices in the base of 1 tbs icing sugar mixture Lightly tap pan on work surface to settle
the lined pan, trimming to fit. Brush the 16 savoiardi (sponge finger biscuits) the mixture. Cover with plastic wrap and
cake base with rum or orange juice. place in the fridge overnight to set.
3. Use an electric mixer to beat the 1. Place peach, rum, sugar, cinnamon, 6. Meanwhile, place 1 cup (250ml)
cream cheese, sugar and orange rind vanilla seeds and pod and 2 cups remaining poaching liquid in a small
in a bowl until smooth. Add the orange (500ml) water in a saucepan. Bring to a saucepan. Bring to a simmer over
juice and mixed spice and beat until simmer over medium-low heat. Reduce medium heat. Simmer for 5 mins or
combined. Add the eggs and beat until heat to low. Partially cover and cook until syrup thickens. Transfer to
smooth. Add the sour cream and beat for 10 mins or until peach is just tender. a heatproof bowl. Cover with plastic
until just combined. Pour the mixture Transfer the mixture to a heatproof wrap and place in the fridge to chill.
over the cake base in the pan. bowl. Place in fridge for 1 hour to chill. 7. Turn the cake onto a serving platter.
4. Place the pan on a baking tray. Bake 2. Use an electric mixer to whisk the Remove plastic wrap. Cut remaining
cheesecake for 1 hour or until just set. mascarpone, cream and icing sugar peach halves into wedges. Arrange
Turn oven off. Leave cheesecake in in a large bowl until soft peaks form. over the cake and drizzle with syrup.
oven, with door ajar, for 2 hours to cool. Cover and place in the fridge to chill. PER SERVE
Place in the fridge for 3 hours to chill. 3. Line an 11cm x 24cm (base Energy 2329kJ/557 Cals (27%) Protein 5g (10%)
5. Combine the extra orange juice and measurement) loaf pan with plastic Carb 78g (25%) Sugar 71g (79%) Dietary Fibre 2g (7%)
extra sugar in a small saucepan over wrap, allowing the sides to overhang. SERVE WITH thyme sprigs
low heat. Cook, stirring, for 5 mins or 4. Drain the peach mixture, reserving GET AHEAD…Make the cake up to 2 days
until sugar dissolves. Increase heat to the poaching liquid. Place 8 peach ahead and store in the loaf pan in the fridge.
medium and bring to the boil. Cook for halves on a clean work surface and use
3 mins or until syrup thickens. Cool. a small sharp knife to cut each half into
6. Arrange berries over the cheesecake.
QUICK FIX
1cm-thick slices.
Drizzle with orange syrup. 5. Place 2 cups (500ml) poaching
PER SERVE WITHOUT BERRIES liquid in a large bowl. Dip 1 biscuit into Enjoy the creamy
the poaching liquid and turn to coat. layers and tropical
Carb 56g (18%) Sugar 47g (52%) Dietary Fibre 2g (7%) Repeat with 4 more biscuits. Arrange flavours in new
SERVE WITH mint leaves and orange zest the biscuits crossways over base of the Coles Passionfruit &
GET AHEAD…Make the cheesecake prepared pan, trimming to fit. Spread Mango Trifle 600g.
up to 1 day ahead and store in the fridge. 1¼ cups of the mascarpone mixture over
CLS1218p072 72 8/11/18 5:48 pm

SPEND MORE TIME ENJOYING
THE CELEBRATIONS THANKS TO THIS
MAKE-AHEAD CHILLED CAKE, LAYERED WITH
SWEET SPICES AND AUSSIE STONE FRUIT.
THE PEACH STONE IS

STUCK – WHAT CAN I DO?
To stone a peach, cut it around
the seam then twist each half
in opposite directions. If it
doesn’t separate easily, try
this trick: use a small sharp
knife to slice wedges from
the peach, carefully cutting
around the stone to remove.
#colesmag 73
CLS1218p073 73 8/11/18 5:49 pm

20116120AAL 2018-08-31T16:28:28+10:00
NEW
NEW
W
DISCOVER
A FRESH TAKE ON
FET TA
Easy-serve cubed fetta from Castello ®
FIND IT IN THE DAIRY AISLE

20116120AAR 2018-08-31T16:28:11+10:00
S
FETTA CUBE
EASY MEAL IDEAS

ER
WITH DRAIN ESS
O-M
FOR EASY N G
SERVIN
TOPPED WITH FETTA
A FRESH TAKE ON SALAD
PEARL COUS - COUS WITH

FETTA & ZUCCHINI SAL AD RECIPE SERVES 2
Place 1 1/3 cups of cooked and cooled pearl cous-cous into a mixing bowl.
Add a handful of drained Castello ® Fetta Cubes in Brine and some olive oil.
Add 16 thin slices of grilled zucchini and the finely grated zest of half a lemon.
De-seed and chop half a red chilli and add it along with a small handful of mint leaves.
Squeeze in the juice of half a lemon and season with freshly ground black pepper.
Stir well and serve with another handful of drained fetta cubes on top.
A FRESH TAKE ON WRAPS

GRILLED L AMB
& FETTA WR APS RECIPE SERVES 2
Preheat a chargrill to high and brush a 200g lean lamb steak or fillet with some olive oil.
Season with black pepper and cook for 3 minutes each side or until cooked to
your liking. Cover with foil and rest for a few minutes. Grill 2 flatbreads and spread
them with 1/3 cup Greek yoghurt. Slice the lamb and place on top of the yoghurt.
Add 2/3 cup loosely packed parsley leaves, 1 sliced red onion and 8 halved
cherry tomatoes. Add a few pitted olives and place them on top with a heaped
handful of drained Castello ® Fetta Cubes in Brine.
A FRESH TAKE ON TACOS

SPICY CHICKEN TACOS
WITH FETTA & SL AW RECIPE SERVES 4
Warm 12 taco shells in the oven. Shred 400g of BBQ chicken breast and warm in a pan
with a cup of spicy Mexican sauce. Place chicken mixture into the base of the taco
shells and top with 2 cups of finely shredded red cabbage, 1 finely shredded carrot and
4 finely shredded small radishes. Top with a handful of drained Castello® Fetta Cubes
in Brine. Scatter with some coriander leaves and drizzle with chilli sauce if you like it hot.
FOR MORE INFORMATION VISIT CASTELLOCHEESE.COM

19972023AA 2018-11-07T14:38:35+11:00
Meat-free menu
Vegetarian
FEAST
*Always check the label to make sure
you’re using vegetarian products.
OUR FESTIVE MEAT-FREE MENU IS ALL KINDS OF WONDERFUL,

WITH WHOLE ROASTED VEGGIES, NEXT-LEVEL SALADS AND
A DECADENT STRAWBERRY CHEESECAKE STACK TO FINISH.
#colesmag 77
CLS1218p077 77 9/11/18 3:38 pm

THIS TASTY STARTER OF MY POLENTA KEEPS
FRIED POLENTA WITH CREAMY BUBBLING OVER...
To stop your polenta
PESTO GETS A SWEET BOOST spitting and bubbling
FROM THE ROASTED TOMATOES. over, stir it constantly
as it cooks. This keeps
the mixture at an even
temperature, without
hot spots.
Fried Polenta with

Creamy Pesto &
Roasted Tomatoes
(see recipe p80)
CLS1218p078 78 8/11/18 3:03 pm

Meat-free menu
Rice & Fetta

Stuffed Pumpkin
(recipe over page)
ANY TRICKS TO THIS RECIPE?

If you don’t want to go to
the effort of cutting through a
whole pumpkin, buy 2 butternut
pumpkin halves. Just make sure
they’re the same size and shape
so they join together neatly.
#colesmag 79
CLS1218p079 79 8/11/18 3:03 pm

RICE & FETTA
STUFFED PUMPKIN
Serves 6 Prep30 mins
(+ cooling time) Cooking 2 hours
2kg butternut pumpkin,

halved lengthways
2 tbs olive oil
½ cup (50g) walnuts
½ cup (100g) brown rice
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 tsp finely chopped rosemary
Pinch of ground cinnamon
400g can lentils, rinsed, drained
100g fetta, crumbled
30g baby spinach leaves, chopped
Tomato chutney, to serve
1. Preheat oven to 190°C. Place the

pumpkin halves, cut-side up, on a
FRIED POLENTA WITH CREAMY PESTO baking tray. Brush the cut side with
& ROASTED TOMATOES half the oil. Roast for 1¼ hours or until
Serves 6 Prep30 mins (+ cooling & 30 mins setting time) Cooking 30 mins just tender. Set aside to cool.
2. Meanwhile, arrange the walnuts
3½ cups (875ml) vegetable stock well combined. Season. Transfer to on a baking tray and roast with the
1½ cups (250g) polenta (cornmeal) a small bowl. Add the crème fraîche pumpkin for 3-5 mins or until toasted.
500g vine-ripened cherry tomatoes or sour cream and stir to combine. Set aside to cool. Coarsely chop.
2 cups basil leaves 4. Turn the polenta out onto a clean 3. While the pumpkin is cooking, cook
2 tbs pine nuts, toasted work surface. Use a 7.5cm round pastry the rice in a saucepan of boiling water
Recipes & food preparation Tracy Rutherford Photography James Moffatt Styling Berni Smithies
2 tbs Perfect Italiano Grated Parmesan cutter to cut out 6 discs. Heat the olive for 30 mins or until tender. Drain well.
2 garlic cloves, crushed oil in a large frying pan over medium 4. Heat the remaining oil in a large
⅓ cup (80ml) extra virgin olive oil heat. Add the polenta discs and cook frying pan over medium heat. Add the
⅓ cup (80g) crème fraîche for 5 mins each side or until crisp and onion and cook, stirring, for 4 mins or
or sour cream golden brown. Transfer to a plate. until softened. Add the garlic and cook,
2 tbs olive oil 5. Divide the polenta among serving stirring, for 30 secs or until aromatic.
2 tbs pine nuts, extra, toasted plates. Top with pesto, tomatoes and Stir in the rosemary and cinnamon.
extra pine nuts. Season with pepper. 5. Place the rice, onion mixture, lentils,
1. Preheat oven to 180°C. Line a 16cm PER SERVE fetta, baby spinach and walnut in a
x 26cm slice pan with foil, allowing Fat 29g (41%) Sat Fat 7g (29%) Sodium 854mg (43%)
large bowl and stir to combine. Season.
the sides to overhang. Place stock in Carb 32g (10%) Sugar 3g (3%) Dietary Fibre 4g (13%) 6. Use a spoon to remove pumpkin
a medium saucepan. Bring to a simmer SERVE WITH baby rocket leaves and seeds and membrane and discard.
over high heat. Gradually add the extra virgin olive oil Scoop out flesh, leaving a 2cm-thick
polenta in a thin, steady stream, stirring GET AHEAD…Make the polenta, without frying,
shell. (Keep the flesh for another use.)
constantly. Cook, stirring, for 5 mins or up to 2 days ahead and the pesto up to 1 day 7. Divide rice mixture among pumpkin
until the mixture boils and thickens. ahead. Cover separately and store in the fridge. shells and press down firmly. Carefully
Pour into the lined pan and smooth the place the pumpkin shells together and
surface. Set aside to cool slightly. Place tie with kitchen string to secure. Place
QUICK FIX
in the fridge for 30 mins or until set. on a baking tray and roast for 45 mins
2. Meanwhile, line a baking tray with or until heated through. Transfer to
baking paper. Place tomatoes on lined Top the polenta a serving platter. Cut into slices and
tray. Roast for 20 mins or until tomatoes rounds with serve with tomato chutney.
begin to collapse. Set aside to cool. creamy Black Swan PER SERVE WITHOUT TOMATO CHUTNEY
3. Place the basil, pine nuts, parmesan, Baby Spinach & Energy 1820kJ/435 Cals (21%) Protein 17g (34%)
garlic and extra virgin olive oil in a food Fetta Dip 200g. Carb 45g (15%) Sugar 17g (19%) Dietary Fibre 10g (33%)
processor. Process until smooth and SERVE WITH rosemary sprigs
CLS1218p080 80 8/11/18 3:03 pm

Meat-free menu
WHAT COULD GO WRONG?

Your cauliflower might not be
cooked through. To make sure
it’s tender, cover the dish tightly
with foil – this helps the water
steam and cook the cauliflower.
Roast Cauliflower
with Chickpea Salad
(recipe over page)
#colesmag 81
CLS1218p081 81 8/11/18 3:03 pm

Meat-free menu
ROAST CAULIFLOWER
WITH CHICKPEA SALAD
resting & 15 mins soaking time)
Cooking 1 hour 20 mins
1.3kg whole cauliflower, leaves removed

80g butter, melted
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground paprika
¼ tsp cayenne pepper
¼ cup (35g) dried cranberries
2 tbs lemon juice
½ small red onion, finely chopped
1 bunch flat-leaf parsley,
leaves coarsely chopped
400g can chickpeas, rinsed, drained
1. Preheat oven to 200°C. Use a knife

to trim the cauliflower stem. Place the
cauliflower in a lightly greased baking
dish. Add enough water to come
1.5cm up the side of the dish. Cover the
dish tightly with foil. Bake for 1 hour or
until the cauliflower is just tender.
2. Remove foil. Combine butter, cumin,
coriander, paprika and cayenne pepper
in a small bowl. Brush butter mixture
evenly over the cauliflower. Bake,
uncovered, for 20 mins or until lightly I’VE GOT LEFTOVER DRESSING...
browned. Set aside for 5 mins to rest. This creamy avocado dressing is
3. Meanwhile, combine the cranberries great drizzled over Buddha bowls,
and lemon juice in a medium bowl. Set too. Place leftovers in a small bowl
aside for 15 mins to soften. Stir in the and cover the surface with plastic
onion, parsley and chickpeas. wrap. Store the dressing in the
4. Spoon the chickpea mixture around fridge for up to 1 day.
the cauliflower, stirring to combine
with the juices in the dish. Cut the
cauliflower into wedges to serve.
PER SERVE BABY COS WITH AVOCADO DRESSING Serves 6 Prep 15 mins
Carb 16g (5%) Sugar 10g (11%) Dietary Fibre 10g (33%) 1 small ripe avocado, stoned, peeled spring onion and garlic in a food
FIND ME…Pick up dried cranberries ½ cup flat-leaf parsley leaves processor and process until smooth.
from the dried fruit & nut aisle. ½ cup (125ml) buttermilk Season. Transfer to a medium bowl.
¼ cup (60ml) lemon juice 2. Trim the base from each lettuce. Cut
*Always check the label to make sure
2 tbs whole-egg mayonnaise each lettuce into quarters lengthways.

3. Spoon one-third of the dressing over
you’re using vegetarian products.
2 spring onions, coarsely chopped

QUICK FIX 1 small garlic clove, a serving platter. Arrange the lettuce
Swap the coarsely chopped quarters on the platter. Add a little
chickpea salad for 3 baby cos lettuce, water to the remaining dressing,
Coles Broccoslaw outer leaves removed if necessary, and drizzle over the
Kit 350g. It 2 tbs pepitas (pumpkin seeds) lettuce. Sprinkle with pepitas.
comes with tasty PER SERVE
dried cranberries. 1. Place the avocado, parsley, Energy 562kJ/134 Cals (6%) Protein 3g (6%)
buttermilk, lemon juice, mayonnaise, Carb 4g (1%) Sugar 3g (3%) Dietary Fibre 3g (10%)
82 coles.com.au
CLS1218p082 82 9/11/18 3:39 pm

Page tag
MY EGGPLANT IS STICKING
TO THE GRILL...
The eggplant needs to be well
coated in oil spray to prevent
it sticking. Place slices flat and
spray evenly, turning to coat
both sides, before cooking.
Chargrilled
Eggplant with
Yoghurt Sauce
(recipe over page)
CLS1218p083 83 8/11/18 3:04 pm

Meat-free menu
CHARGRILLED EGGPLANT STRAWBERRY

WITH YOGHURT SAUCE CHEESECAKE STACK
Serves 6 Prep15 mins (+ cooling time) Serves 12 Prep15 mins (+ cooling
Cooking 15 mins & 20 mins standing time)
Cooking 15 mins
2 (about 300g each) eggplants,
cut into 1cm-thick slices 3 sheets frozen puff pastry, just thawed
½ cup (140g) natural yoghurt 625g strawberries, thickly sliced
2 tbs tahini ¼ cup (60ml) orange juice
¼ cup (60ml) lemon juice 1½ tbs caster sugar
1 small garlic clove, crushed 500g cream cheese,
1 tbs pistachio dukkah softened, chopped
¼ cup pomegranate seeds ⅓ cup (75g) caster sugar, extra
¼ cup mint leaves 300ml thickened cream
1 tsp vanilla bean paste
1. Heat a barbecue grill or chargrill
on medium-high. Spray both sides of 1. Preheat oven to 210°C. Line 3 baking
the eggplant slices with olive oil spray. trays with baking paper. Place 1 pastry
Cook, in 2 batches, for 2-3 mins each sheet on each tray. Bake for 12 mins or
side or until tender and charred. Transfer until puffed. Carefully turn each pastry
to a plate. Set aside to cool slightly. sheet and bake for a further 2 mins or
2. Whisk the yoghurt, tahini, lemon until golden brown. Transfer to wire
juice and garlic in a small bowl until racks to cool completely.
combined. Season with salt. 2. Combine strawberry, orange juice
3. Arrange the eggplant on a serving and sugar in a shallow bowl. Set aside,
platter. Top with spoonfuls of the stirring occasionally, for 20 mins or
yoghurt sauce. Sprinkle with dukkah, until the strawberry releases its juice.
pomegranate seeds and mint leaves. 3. Use an electric mixer to beat the
PER SERVE cream cheese and extra sugar in a
large bowl until smooth. Add the
Carb 8g (3%) Sugar 8g (9%) Dietary Fibre 5g (17%) cream and vanilla and beat to combine.
SERVE WITH extra virgin olive oil 4. Place 1 pastry sheet on a serving
FIND ME…Grab a whole pomegranate platter. Spoon one-third of the cream
from the fresh produce department. cheese mixture over the pastry sheet,
leaving a 1cm border around the edges.
Top with one-third of the strawberry
mixture and 1 of the remaining pastry
*Always check the label to make sure you’re using vegetarian products.
TRY THESE TOO sheets. Continue layering with the
remaining cream cheese mixture, CAN I MAKE THIS
Dessert is easy thanks to these strawberry mixture and pastry sheet. AHEAD OF TIME?
vegetarian-friendly buys from Coles. Drizzle with any remaining syrup. You can bake the
PER SERVE pastry and prep
Please a crowd Energy 1708kJ/409 Cals (20%) Protein 7g (14%) the cream cheese
fast with new Carb 26g (8%) Sugar 12g (13%) Dietary Fibre 3g (10%) mixture and
Coles Pavlova SERVE WITH mint leaves and icing sugar strawberry mixture
1kg – just top up to 1 hour ahead.
and serve. Store the pastry
and cream cheese
WATCH mixture separately
Coles Finest You only need in the fridge and
Luxury Toffee strawberries keep the strawberry
Apple Wreath and four more mixture at room
520g is packed ingredients to temperature.
with dates and make our choc pavlova. See how at Assemble just
candied apple. coles.com.au/5ingredientpavlova. before serving.
CLS1218p084 84 9/11/18 3:40 pm

THIS STAND-OUT PASTRY STACK
IS EVERYTHING A GREAT DESSERT
SHOULD BE – SWEET, INDULGENT
AND DECEPTIVELY EASY TO MAKE.
#colesmag 85
CLS1218p085 85 9/11/18 3:40 pm

20172054AA 2018-10-04T12:47:46+10:00
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celebration? Höpt* is a new range of crisp, reduced-sugar

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BOOST IT drink Remedy Kombucha naturally contains no sugar. It now comes
Add instant oomph to in 250ml cans*, perfect for when you’re on the go. 3. Add some
your favourite drinks feel-good pep to your day with new V Pure*. It’s made from just
with great-tasting extras five natural ingredients – apple juice, sparkling water, lemon juice,
such as lemon wedges, guarana extract and natural V flavour. 4. Thanks to its 180-year
mint sprigs and sweet history, Carlton knows how to craft a beautiful beer. Carlton Zero*
summer berries. is no exception, blending that classic Carlton taste with 0 per cent
alcohol. 5. Complete summer cocktails with Nexba Tonic Water*,
a crisp and clean zero-sugar mixer made with natural quinine.
CLS1218p087 87 8/11/18 3:02 pm

ALL-NEW
potato salads
A CHRISTMAS FEAST ISN’T THE SAME WITHOUT THIS FAVOURITE
SIDE ON THE TABLE. THIS YEAR, GIVE THE CLASSIC SALAD
A REFRESHING LIFT WITH OUR FLAVOUR-PACKED IDEAS.
Chargrilled
Potato Salad
(see recipe p90)
UH OH, THE INSIDES ARE STILL RAW…

Don’t skip boiling the potatoes – putting
them straight on the grill will burn the
outsides before they cook through.
Par-boiling potatoes makes them tender,
ready to finish on the grill.
88 coles.com.au
CLS1218p088 88 8/11/18 2:54 pm

CHRISTMAS SIDES
s
WHAT IF I DON’T
HAVE BUTTERMILK?
Use yoghurt, or make
your own buttermilk
– just add 1 tbs lemon
juice or white vinegar
to a jug and top
up with skim milk
to 1 cup (250ml).
Recipes Sarah Hobbs Photography Ben Dearnley Styling Emma Knowles Food preparation Emma Braz
Southern-Style
Sweet Potato
Salad (recipe
over page)
CLS1218p089 89 8/11/18 2:54 pm

CHARGRILLED SOUTHERN-STYLE GERMAN-STYLE
POTATO SALAD SWEET POTATO SALAD POTATO SALAD
Serves 6 Prep 15 mins (+ 5 mins Serves 6 Prep 10 mins (+ cooling time) Serves 6 Prep 15 mins
standing time) Cooking 20 mins Cooking 30 mins Cooking 15 mins
1kg kipfler or creamy brushed potatoes 2 large gold sweet potatoes, 1kg Red Royale potatoes,
2 red capsicums, seeded, quartered halved lengthways, thickly sliced coarsely chopped
½ cup coriander leaves 1 tbs olive oil 4 bacon rashers, chopped
½ cup flat-leaf parsley leaves 1 tbs Cajun seasoning 4 Coles Australian Free Range Eggs
½ cup mint leaves 1 corn cob, husk and silk removed 2 celery sticks, thinly sliced
2 tbs coarsely chopped oregano ⅓ cup (80ml) buttermilk 2 spring onions, thinly sliced
1 garlic clove, crushed ¼ cup (75g) whole-egg mayonnaise 2 dill cucumbers, coarsely chopped
¼ cup (40g) pine nuts, toasted 1 tbs lime juice 1 tbs capers
⅓ cup (25g) finely grated parmesan ¼ cup finely chopped coriander ¼ cup coarsely chopped dill
1 tbs red wine vinegar 1 avocado, stoned, peeled, 2 tbs finely chopped chives
⅓ cup (80ml) olive oil cut into thin wedges Creamy horseradish mayo
2 chorizo sausages, thinly sliced 1 red capsicum, seeded, thinly sliced ½ cup (150g) whole-egg mayonnaise
diagonally 1 red onion, thinly sliced ¼ cup (60g) sour cream
250g vine-ripened cherry tomatoes ½ cup coriander sprigs 2 anchovy fillets, finely chopped
120g pkt Coles Australian Baby Rocket 1 garlic clove, crushed
1. Preheat oven to 200°C. Line a baking 1 tsp horseradish cream
1. Place the potatoes in a large tray with baking paper. Combine sweet 1 tsp Dijon mustard
saucepan and cover with water. Bring potato, oil and Cajun seasoning in a 1 tbs white wine vinegar
to the boil over high heat. Cook for large bowl. Arrange in a single layer on
10 mins or until just tender. Drain well. lined tray. Bake, turning occasionally, for 1. Cook the potato in a large saucepan
2. Meanwhile, heat grill on high. Place 30 mins or until sweet potato is tender. of boiling water for 15 mins or until
capsicum, skin-side up, on a baking tray. 2. Meanwhile, heat a barbecue grill or tender. Drain well.
Cook under the grill for 5-7 mins or until chargrill on medium. Cook the corn, 2. Meanwhile, cook the bacon in
skin blackens and blisters. Transfer to a turning, for 10 mins or until lightly a non-stick frying pan over medium
heatproof bowl. Cover with plastic wrap. charred and tender. Set aside to cool. heat, stirring occasionally, for 5 mins
Set aside for 5 mins to cool slightly (this Use a knife to cut down the side of the or until crisp. Transfer to a plate lined
helps lift the skin). Peel and thinly slice. corn to release the kernels. with paper towel.
3. Place the coriander, parsley, mint, 3. Place the buttermilk, mayonnaise, 3. Cook the eggs in a saucepan of
oregano, garlic, pine nuts, parmesan lime juice and chopped coriander in a boiling water for 7 mins for soft-boiled
and vinegar in a food processor and small bowl and stir to combine. Season. or until cooked to your liking. Refresh
process until finely chopped. With the 4. Place sweet potato, corn, avocado, under cold water.
motor running, add the oil in a thin, capsicum, onion and coriander sprigs 4. Place potato, bacon, celery, spring
steady stream until well combined. in a large bowl. Drizzle with the onion, dill cucumber, capers, chopped
Season the pesto. buttermilk dressing and gently toss to dill and chives in a bowl. Stir to combine.
4. Heat a chargrill on medium-high. combine. Transfer to a serving platter. 5. To make the creamy horseradish
Cut potatoes in half lengthways. Spray PER SERVE mayo, place the mayonnaise, sour
with olive oil spray. Cook for 2 mins each Energy 1722kJ/412 Cals (20%) Protein 9g (18%) cream, anchovy, garlic, horseradish,
side or until lightly charred. Transfer to Carb 44g (14%) Sugar 19g (21%) Dietary Fibre 12g (40%) mustard and vinegar in a small bowl
a plate. Cook the chorizo and tomatoes, SERVE WITH lime halves and whisk until combined. Season.
turning, for 2 mins or until the chorizo is GET AHEAD…Make buttermilk dressing up 6. Drizzle the creamy horseradish
golden and tomatoes begin to collapse. to 2 days ahead, cover and store in the fridge. mayo over the potato mixture in the
5. Combine potato, chorizo, capsicum, bowl and toss to combine.
rocket and 2 tbs pesto in a large bowl. 7. Peel the eggs and thickly slice.
Arrange on a serving platter. Top with
tomatoes. Drizzle with remaining pesto. WATCH Arrange the potato mixture and egg
on a serving platter.
Serve warm or at room temperature. For a tasty PER SERVE
side anyone Energy 1686kJ/403 Cals (19%) Protein 15g (30%)
PER SERVE
can enjoy, Carb 23g (7%) Sugar 6g (7%) Dietary Fibre 4g (13%)
Carb 40g (13%) Sugar 10g (11%) Dietary Fibre 10g (33%) see our vegan SERVE WITH finely chopped chives, thinly sliced
SERVE WITH oregano leaves BBQ tofu & zucchini salad at spring onion and dill sprigs
GET AHEAD…Make the pesto up to 1 day coles.com.au/bbqtofusalad. FIND ME…Grab a jar of pickled dill
ahead. Store in an airtight container in the fridge. cucumbers from the canned veggie aisle.
CLS1218p090 90 8/11/18 2:54 pm

Christmas sides
OOPS, I LEFT THE EGGS

ON THE STOVE!
To stop eggs overcooking,
transfer to a bowl of iced
water immediately after
cooking – this stops the heat
and keeps the yolks creamy.
#colesmag 91
CLS1218p091 91 8/11/18 2:54 pm

20182871AA_PRIMO_COLES_HEAT N EAT.pdf 1 25/10/18 1:19 pm
READY
IN MINUTES
IN
DY
REA
ES
T
MI U
N
Pre-cooked for your convenience. Simply heat them up on the BBQ,

grill or pan, until warm and browned as desired.
NEW
NE
EW
W
* Not all products available in all stores.

Promotion
Hearty salad
Give your meals a boost of protein with tasty
Heinz Spanish Style Beanz Creationz – they’re
authentically flavoured with chorizo.
WARM CHORIZO &

SPANISH BEAN SALAD
Cooking 25 mins
2 red capsicums, seeded, quartered

5 roma tomatoes, quartered
2 tbs extra virgin olive oil
1 chorizo sausage, thinly sliced
420g can Heinz Spanish Style
Beanz Creationz
120g pkt Coles Australian 4 Leaf Salad
1 small red onion, cut into thin wedges
100g fetta, crumbled
Extra virgin olive oil, extra, to serve
Lemon wedges, to serve
1. Preheat oven to 200°C. Line a

baking tray with baking paper. Place
capsicum and tomato on lined tray.
Drizzle with the oil. Season. Bake
for 25 mins or until tomato is tender.
Thickly slice capsicum.
2. Meanwhile, heat a frying pan
over medium heat. Cook the chorizo,
turning, for 5 mins or until golden
brown. Transfer to a plate lined with
paper towel. Reduce heat to low.
3. Add beans and 2 tbs water to the
pan. Cook, stirring, for 3 mins or until
heated through.
4. Arrange the beans, capsicum,
tomato, chorizo, salad leaves and
onion on a serving platter. Top with
fetta. Drizzle with extra oil and serve
with lemon wedges.
Keep Heinz Spanish

Style Beanz
Creationz in the
pantry for quick and
easy meals that are
packed with flavour.
Try them in leafy
salads, pasta dishes
or cheese toasties.
CLS1218p093 93 8/11/18 1:14 pm

20071502AA 2018-09-24T16:22:41+10:00
Promotion
Hot favourite
Dive into a new flavour sensation with John West Mackerel Fillets
in Sriracha Sauce. Keep a can on hand to lift any meal in an instant.
SRIRACHA MACKEREL
VIETNAMESE ROLLS
2 Coles Bakery Vietnamese Rolls or

hot dog rolls, split lengthways
¼ cup (75g) mayonnaise
1 cup coleslaw mix
125g can John West Mackerel Fillets
in Sriracha Sauce, sauce reserved,
fillets flaked
Coriander sprigs, to serve
Lime wedges, to serve
1. Spread cut sides of the rolls with

mayonnaise. Fill with the coleslaw.
2. Top coleslaw with mackerel. Drizzle
with reserved sauce. Sprinkle with
coriander. Serve with lime wedges.
Sustainably sourced from the

purest Scottish waters, John
West Mackerel Fillets are
succulent and tender. They’re
high in omega-3 and protein,
and now come in sriracha
sauce for a spicy flavour kick.
CLS1218p095 95 8/11/18 1:18 pm

20182306AAL 2018-10-24T17:11:15+11:00
20182306AAR 2018-10-24T17:12:23+11:00
20010243AA 2018-10-23T11:02:54+11:00
Bass Strait is famous for roaring

winds and ocean swells.
Both constantly salt the grass our cows
eat which helps create our unusually rich milk.
No wonder our cheese is like no other.
NO ORDINARY ISLAND. NO ORDINARY CHEESE.

RIPE & READY
Cherries
AUSSIE CHERRY SEASON IS SHORT BUT OH-SO SWEET! CELEBRATE
IN THE BEST WAY POSSIBLE WITH FROZEN TREATS, CHOCOLATEY
DESSERTS AND A SWEET LI’L CHERRY PIE TWIST.
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh
HOW DO I PIT A CHERRY?

Use a cherry or olive pitter if
you have one. If not, run a small
sharp knife around the cherry
to cut it in half, then remove the
stone. To keep the cherry
whole, use a metal skewer to
cut around the stem end and
then prise out the stone.
#colesmag 99
CLS1218p099 99 8/11/18 5:42 pm

CHERRY & MIXED BERRY
ICE CREAM
Makes 1.5L Prep 15 mins (+ cooling &
6 hours freezing time) Cooking 30 mins
350g cherries, halved, pitted

250g strawberries, halved
120g frozen raspberries
¼ cup (55g) caster sugar
3 cups (750ml) thickened cream
1 cup (250ml) milk
1 tsp almond essence
8 Coles Australian Free Range Egg yolks
⅔ cup (150g) caster sugar, extra
1. Place the cherry, strawberry,

raspberries, sugar and ¼ cup (60ml)
water in a saucepan over medium heat.
Cook, stirring occasionally, for 2 mins
or until sugar dissolves. Increase heat
to medium-high and cook, stirring
occasionally, for 15 mins or until cherry
softens and mixture reduces by half.
Set aside to cool. Transfer to a blender
and blend until smooth.
2. Combine the cream, milk, vanilla
and almond essence in a large
saucepan over medium-low heat.
Bring to a simmer. Remove from heat.
3. Use an electric mixer to beat the egg
yolks and extra sugar in a bowl until
thick and pale. Gradually stir in cream
mixture, in batches, until combined. Pour
into a clean saucepan and place over
low heat. Cook, stirring, for 8-10 mins
or until the custard coats the back of
a spoon. (Alternatively, stir until custard
reaches 80°C on a sugar thermometer.)
Set aside for 1 hour to cool.
4. Reserve one-quarter of the cherry
puree. Stir remaining cherry puree into
the custard mixture. Pour into a shallow
metal container. Cover with foil. Place in
the freezer for 3 hours or until firm.
5. Roughly break up the ice cream
with a metal spoon. Transfer to a food
processor and process until smooth.
Return ice cream to the container.
Cover with foil and place in the freezer
for 3 hours or until firm.
HOW CAN I MAKE MY 6. Spoon into serving bowls. Serve
ICE CREAM REALLY SMOOTH? immediately with reserved cherry puree.
Processing the ice cream once will PER 75G SERVE
make it smooth and creamy, but Fat 12g (17%) Sat Fat 7g (29%) Sodium 14mg (1%)
for an extra-silky result repeat the Carb 11g (4%) Sugar 11g (12%) Dietary Fibre 1g (3%)
process after 3 hours freezing time. SERVE WITH cherries and mint leaves
Return to the freezer until firm. GET AHEAD…Make the ice cream up to
1 week ahead. Store, covered, in the freezer.
100 coles.com.au
CLS1218p100 100 8/11/18 5:42 pm

RIPE & READY
GREAT FLAVOURS MAKE ALL THE

DIFFERENCE TO A CHEESECAKE,
SO CREATE MAGIC WITH THIS
CLASSIC CHOC-CHERRY COMBO.
Cherry Ripple
Cheesecake
(recipe over page)
OOPS, MY BASE CRUMBLED...

Make sure the biscuit crumbs are
well processed with the melted
butter – the mixture needs to
clump together. If you have any
dry biscuit crumbs, the base may
crumble when you serve the cake.
CLS1218p101 101 8/11/18 5:43 pm

CHERRY RIPPLE marble with a spoon. Pour over the whisking well after each addition.
CHEESECAKE remaining cream cheese mixture. Continue whisking until the sugar
Serves 16 Prep 20 mins Spoon over the remaining cherry puree completely dissolves. Add cornflour and
(+ chilling & 2 hours cooling time) and gently marble. whisk to combine. Pour over melted
Cooking 1 hour 10 mins 6. Bake for 1 hour or until just set. Turn chocolate and gently fold the mixture
oven off. Leave the cheesecake in oven, twice until just marbled. Spoon 6 equal
250g pkt Arnott’s Choc Ripple biscuits with the door ajar, for 2 hours to cool. portions of mixture onto the lined tray.
137g pkt Oreo Chocolate biscuits Transfer to the fridge to chill. 3. Bake for 1¼ hours or until pavlovas
125g butter, melted 7. Place the cheesecake on a serving are dry to the touch. Turn oven off.
250g cherries, halved, pitted platter. Top with extra cherries and cut Leave the pavlovas in oven, with the
2 tbs caster sugar into wedges to serve. door ajar, for 1 hour to cool completely.
500g cream cheese, softened PER SERVE WITHOUT EXTRA CHERRIES 4. Meanwhile, to make the poached
½ cup (110g) caster sugar, extra Fat 30g (43%) Sat Fat 18g (75%) Sodium 284mg (14%)
cherries, place the cherries, sugar,
3 Coles Australian Free Range Eggs Carb 35g (11%) Sugar 27g (30%) Dietary Fibre 0.4g (1%) brandy, wine or apple juice, cinnamon,
180g white chocolate, melted, GET AHEAD…Make the cheesecake up to star anise and vanilla in a medium
cooled slightly 2 days ahead. Store, covered, in the fridge. saucepan over medium heat. Cook for
1 cup (280g) vanilla-flavoured yoghurt 5 mins or until cherries are just heated
½ cup (120g) sour cream through and begin to release their
Cherries, extra, to serve BLACK FOREST juices. Use a slotted spoon to transfer
MINI PAVLOVAS the cherries to a heatproof bowl.
1. Grease the base and side of a 20cm Makes 6 Prep 20 mins (+ chilling & 5. Add the cherry jam to the syrup in
(base measurement) springform pan 1 hour cooling time) Cooking 1¼ hours the saucepan and cook for 2-3 mins or
and line with baking paper. until mixture thickens slightly. Remove
2. Place combined biscuits in a food 6 Coles Australian Free Range from heat. Pour over the cherries in the
processor and process until finely Egg whites bowl. Place in the fridge to chill.
crushed. Add the butter and process ½ tsp cream of tartar 6. Use an electric mixer to whisk the
until well combined. Spoon into the 1½ cups (330g) caster sugar cream, icing sugar and almond essence
prepared pan and use a straight-sided 1 tsp cornflour in a bowl until soft peaks form.
glass to spread and press the biscuit 50g dark chocolate, melted, 7. Place the pavlovas on serving plates.
mixture over the base and side. Place cooled slightly Top with the cream mixture. Spoon
in the fridge for 30 mins to chill. 300ml thickened cream over the poached cherries and syrup.
3. Meanwhile, combine the cherry, sugar 2 tbs icing sugar mixture, sifted Serve immediately.
and 2 tbs water in a medium saucepan 1 tsp almond essence PER PAVLOVA
over medium heat. Cook for 2 mins or Poached cherries Fat 22g (31%) Sat Fat 14g (58%) Sodium 82mg (4%)
until the sugar dissolves. Increase heat 500g cherries Carb 98g (32%) Sugar 96g (107%) Dietary Fibre 2g (7%)
to high. Cook, stirring, for 5 mins or until ⅓ cup (75g) caster sugar GET AHEAD…Make the poached cherries up
cherry is tender and syrup reduces by ¼ cup (60ml) cherry brandy, red wine to 1 day ahead. Store, covered, in the fridge.
half. Set aside to cool. Transfer to or apple juice
a blender and blend until smooth. 1 cinnamon stick or quill
4. Place the cream cheese and extra 2 whole star anise
sugar in a clean food processor and
process until smooth. Add the eggs
⅓ cup (110g) cherry jam WATCH
and process until smooth. Add white Plate up a
chocolate, yoghurt and sour cream 1. Preheat oven to 100°C. Line dessert show
and process until smooth. Add half the a large baking tray with baking paper. stopper with
cherry puree and process until smooth. 2. Use an electric mixer to whisk the our best-ever
5. Pour half the cream cheese mixture egg whites and cream of tartar in a cherry pavlova. See how it’s done
into the prepared pan. Spoon over half clean, dry bowl until firm peaks form. at coles.com.au/cherrypavlova.
the remaining cherry puree and gently Gradually add the sugar, 1 tbs at a time,
102 coles.com.au
CLS1218p102 102 8/11/18 5:43 pm

RIPE & READY
Black Forest
Mini Pavlovas
OH NO, MY PAVLOVAS ARE

WEEPING! WHAT HAPPENED?
Excess fat and undissolved sugar
in a meringue can cause it to
‘weep’ liquid during baking. Whisk
in the sugar well, but just fold in
the chocolate – it will marble as
you spoon meringue onto the tray.
CLS1218p103 103 8/11/18 5:43 pm

20041629_CLO0182 2018-10-30T15:54:10+11:00
Christmas
GIFTING MADE EASY
Looking for gi ideas? Bring joy this

Christmas with a gi card from your local
cal
Coles. Choose from a wide range of cards
ds
including Coles Group & Myer Gi Cards.
There’s something for everyone.
Discover an exciting range of gi cards at Coles.

RIPE & READY
I DON’T HAVE TIME TO MAKE

THE FROSTED CHERRIES…
Frosted fruit makes a festive
decoration, but this semifreddo
is just as delicious with plain or
white chocolate dipped cherries.
Cherry &
Nougat
Semifreddo
(recipe over
page)
#colesmag 105
CLS1218p105 105 9/11/18 3:41 pm

RIPE & READY
CHERRY & NOUGAT separate bowls. Use a pastry brush to food colouring in a food processor and
SEMIFREDDO lightly brush 1 cherry with egg white. process until mixture resembles fine
Serves 10 Prep15 mins (+ cooling, Dip the cherry in sugar and turn to breadcrumbs. Add the cherry puree
6 hours freezing & 5 mins standing time) coat. Transfer to the lined tray. Repeat and egg yolk and process until dough
Cooking 10 mins with the remaining egg white, cherries just comes together. Turn onto a lightly
and sugar. Set aside for 2 hours to dry. floured surface and gently knead until
200g cherries, halved, pitted 6. Remove the semifreddo from the smooth. Cover with plastic wrap and
2 tbs cherry brandy (optional) freezer. Set aside for 5 mins to soften place in the fridge for 30 mins to rest.
2 Coles Australian Free Range Eggs slightly. Invert onto a serving platter. 3. Reserve one-third of the pastry and
4 Coles Australian Free Range Egg yolks Remove plastic wrap. Top with frosted cover with plastic wrap. Place in the
*This recipe uses raw egg. We recommend that pregnant women, the elderly, young children and people with compromised immune systems do not consume raw egg.
⅓ cup (75g) caster sugar cherries and mint. Serve immediately. fridge to chill. Divide the remaining
1½ cups (375ml) thickened cream PER SERVE pastry into 6 even portions. Roll out
150g white chocolate, melted, Energy 1499kJ/359 Cals (17%) Protein 6g (12%) each portion on a lightly floured
cooled slightly Carb 27g (9%) Sugar 25g (28%) Dietary Fibre 1g (3%) surface to a 3mm-thick disc. Line six
2 x 40g Europe Summer Roll GET AHEAD…Make the semifreddo up to 8cm (base measurement) fluted tart
chocolate bars, coarsely chopped 1 week ahead. Store, covered, in the freezer. tins with removable bases with pastry.
¼ cup (35g) pistachios Use a sharp knife to trim the edges.
Mint leaves, to serve Place in the fridge for 15 mins to rest.
Frosted cherries CHERRY PIES WITH 4. Meanwhile, place the cherry and
1 Coles Australian Free Range CHERRY PASTRY sugar in a medium saucepan over
Egg white* Makes 6 Prep30 mins medium heat. Cook, stirring
Caster sugar, to coat (+ cooling & 1¼ hours chilling time) occasionally, for 5 mins or until the
12 cherries, washed, dried Cooking 45 mins cherry begins to release its juice.
Combine the cornflour and 2 tbs cold
1. Line the base and sides of a 10cm 400g cherries, halved, pitted water in a small bowl. Add to the
x 22cm (base measurement) loaf pan ¼ cup (55g) caster sugar cherry mixture and cook, stirring, for
with plastic wrap, allowing the sides 2 tbs cornflour 2 mins or until the mixture boils and
to overhang. ½ tsp almond essence thickens. Remove from heat. Stir in the
2. Combine the cherry and brandy, if 1 Coles Australian Free Range Egg almond essence. Set aside to cool.
using, in a saucepan over medium heat. white, lightly whisked 5. Preheat oven to 200°C. Line the
Bring to a simmer. Cook for 2 mins or Caster sugar, extra, to sprinkle pastry cases with baking paper and fill
until cherry begins to release its juice. Cherry pastry with pastry weights or rice. Place on
Set aside to cool. 50g cherries, halved, pitted a baking tray. Bake for 8 mins. Remove
3. Use a handheld electric mixer to 2 tsp caster sugar the paper and weights or rice. Bake for
whisk the eggs, egg yolks and sugar in 1¼ cups (185g) plain flour 8 mins or until the pastry is light golden.
a heatproof bowl until light and fluffy. 125g butter, chilled, chopped 6. Spoon the cherry mixture into
Place over a saucepan of simmering ⅓ cup (55g) icing sugar mixture the pastry cases. Roll out the reserved
water and carefully whisk for 8 mins ¼ cup (30g) almond meal pastry on a lightly floured surface to
or until thick and pale and temperature ¼ tsp ground cinnamon a 2mm-thick disc. Use an 8cm pastry
reaches 72°C on a sugar thermometer. Pink liquid food colouring cutter to cut 6 discs from the pastry.
Remove from heat. Continue whisking 1 Coles Australian Free Range Egg yolk Use 2cm star and heart pastry cutters
for a further 2 mins to cool. to cut out shapes from the centre of
4. Use a clean electric mixer to whisk 1. To make the cherry pastry, combine the discs. Arrange pastry discs over the
the cream in a bowl until soft peaks the cherry, sugar and 1 tbs water in pies. Lightly brush the pastry with egg
form. Add to the egg mixture with the a small saucepan over medium-low white. Sprinkle with extra sugar.
white chocolate and use a metal spoon heat. Cook, stirring, for 1 min or until 7. Bake for 15 mins or until the pastry
to gently fold until just combined. the sugar dissolves. Bring to a simmer. is light golden and the filling is heated
Add the cherry mixture, chopped Cook, stirring occasionally, for 5 mins through. Set aside for 5 mins to cool
chocolate bar and pistachios. Gently or until cherry is tender and mixture slightly. Serve the pies warm or at
fold to combine. Pour into prepared reduces by half. Set aside to cool room temperature.
pan. Cover with plastic wrap. Place in slightly. Transfer to a blender and blend PER PIE WITHOUT EXTRA SUGAR
the freezer for 6 hours or until firm. until smooth. Pour into a small bowl. Fat 21g (30%) Sat Fat 12g (50%) Sodium 146mg (7%)
5. Meanwhile, to make the frosted Place in the fridge for 30 mins to chill. Carb 55g (18%) Sugar 30g (33%) Dietary Fibre 3g (10%)
cherries, line a baking tray with baking 2. Place the flour, butter, icing sugar, GET AHEAD…Make the pies up to
paper. Place egg white and sugar in almond meal, cinnamon and 2 drops of 1 day ahead. Store in an airtight container.
CLS1218p106 106 8/11/18 5:43 pm

I DON’T HAVE THE
RIGHT TART TINS…
No problem – use
smaller or larger tins,
or make a large
pie using a round
or rectangular fluted
tart tin. Roll out any
excess pastry and cut
into hearts or leaves
to decorate.
#colesmag 107
CLS1218p107 107 8/11/18 5:43 pm

20146163AA 2018-10-16T06:36:38+07:00
Promotion
Page tag
Frozen classic
Made using gluten free Peters Original Vanilla
ice cream, this freeze-ahead fruity bombe
is the perfect way to celebrate Christmas.
MANGO-RASPBERRY
ICE CREAM BOMBE
Serves 10 Prep 20 mins (+ cooling
& overnight freezing time)
Cooking 10 mins
½ cup (40g) shredded coconut

2L Peters Original Vanilla ice cream,
softened
125g raspberries, torn
1 mango, stoned, peeled,
finely chopped
1 tbs finely grated lime rind
180g white chocolate, chopped
1 tbs coconut oil
Sliced mango, to serve
Raspberries, extra, to serve
Shaved coconut, toasted, to serve
Mint leaves, to serve
1. Heat a frying pan over medium heat.

Cook shredded coconut, stirring, for
3 mins or until light golden. Transfer
to a plate and set aside to cool.
2. Place ice cream in a large bowl. Line
an 8-cup (2L) pudding basin or bowl
with 2 layers of plastic wrap, allowing
the sides to overhang.
3. Add raspberries, chopped mango,
shredded coconut and lime rind to
ice cream in the bowl and stir to
combine. Transfer to prepared basin.
Cover surface with plastic wrap. Place
in the freezer overnight or until firm.
4. Place a serving platter in the freezer
to chill. Place the chocolate and oil in
a heatproof bowl over a saucepan of
simmering water (make sure the bowl
doesn’t touch water). Stir until mixture
is smooth. Set aside to cool slightly.
5. Turn the bombe onto the platter
and remove plastic wrap. Drizzle with Give your friends and family
chocolate mixture. Top with sliced a treat this Christmas using
mango, extra raspberries, shaved Peters Original Vanilla
coconut and mint. Serve immediately. ice cream. It’s gluten free and
has an irresistible taste. Enjoy
it by the scoop or use it to
make easy ice cream cakes.
#colesmag 109
CLS1218p109 109 8/11/18 2:48 pm

20237310AA 2018-10-19T12:26:21+07:00
Promotion
Take a bow
This no-bake cheesecake is a star
performer thanks to delicious
Nestlé pantry essentials. It steals
the spotlight at every occasion.
WHITE CHOC MANGO CHEESECAKE Serves 18 Prep 20 mins (+ 5 mins cooling & 4 hours 10 mins setting time)
150g plain sweet biscuits until finely crushed. Add butter and on the tray to make brushstrokes.
80g butter, melted process until well combined. Press the Place in the freezer for 10 mins or
⅓ cup (80ml) boiling water biscuit mixture over the base of the until completely set.
1 tbs gelatine powder prepared pan. Place on a large baking 5. Transfer cheesecake to a serving
500g cream cheese, softened tray and place in the fridge to chill. plate. Top with mango, passionfruit
395g can Nestlé Sweetened 2. Place the boiling water in a small pulp and macadamia. Arrange the
Condensed Milk heatproof jug. Sprinkle over gelatine. chocolate brushstrokes on top.
1 tsp vanilla bean paste Stir until gelatine dissolves. Set aside
300ml thickened cream for 5 mins to cool.
290g pkt Nestlé Bakers’ Choice White 3. Use an electric mixer to beat cream
Choc Melts, melted, cooled slightly cheese, condensed milk and vanilla in a
Nestlé Bakers’ Choice White Choc medium bowl until smooth. Add cream,
Melts, extra, melted, to decorate gelatine mixture and melted chocolate
1 mango, stoned, peeled, thinly sliced and beat until just combined. Pour the
3 passionfruit, halved cream cheese mixture over the biscuit
¼ cup (35g) macadamias, base in the pan. Place in the fridge for Nestlé Sweetened Condensed Milk
chopped, toasted 4 hours or overnight or until set. gives cheesecakes and desserts a
4. Line a tray with baking paper. Place rich, indulgent flavour. Use Nestlé
1. Grease base and side of a 22cm spoonfuls of extra melted chocolate on Bakers’ Choice White Choc Melts
(base measurement) springform pan. the lined tray. Use a 2cm flat paintbrush to make delicious chocolatey treats.
Process biscuits in a food processor or thin pastry brush to spread chocolate
#colesmag 111
CLS1218p111 111 8/11/18 2:42 pm

20101695AA 2018-10-30T14:43:39+11:00
Christmas desserts
Peach Melba
Trifle (recipe
over page)
Best-ever
TRIFLES
I CAN MAKE THIS
AHEAD, RIGHT?
The beauty of trifle
is it can be done in
advance. Make the
trifle, without the
extra peach and
raspberries on top,
up to 1 day ahead.
Cover the trifle and
store in the fridge,
THERE’S SO MUCH TO LOVE ABOUT TRIFLE – IT LOOKS IMPRESSIVE,
then add toppings
just before serving. CAN BE MADE IN ADVANCE AND IS A GREAT WAY TO WOW A CROWD.
HERE ARE THREE UNBEATABLE NEW FLAVOUR SENSATIONS.
#colesmag 113
CLS1218p113 113 8/11/18 3:02 pm

PEACH MELBA TRIFLE
CHOCOLATE, PEANUT AND CARAMEL,
(+ 2 hours setting time) OH MY! THE ULTIMATE FLAVOUR COMBO
85g pkt raspberry jelly crystals
IS REINVENTED IN THIS SHOW STOPPER,
1 cup (250ml) boiling water MADE EASY USING PACKET CAKE MIX.
1 cup (250ml) cold water
3 white peaches, stoned,
cut into thin wedges SNICKERS TRIFLE Serves 20 Prep 30 mins (+ cooling time) Cooking 1 hour
3 yellow peaches, stoned,
cut into thin wedges 535g pkt rich chocolate cake mix brittle and half the chopped Snickers.
250g raspberries 2 Coles Australian Free Range Eggs Continue layering with the remaining
½ cup (125ml) orange-flavoured 60g butter, softened cake layers, liqueur, if using, peanut
liqueur or orange juice ½ cup (110g) caster sugar butter, cream mixture, caramel topping,
1 tsp vanilla bean paste ½ cup (70g) salted peanuts chopped peanut brittle and chopped
Recipes Sarah Hobbs Photography James Moffatt & Ben Dearnley Styling Julz Beresford & Michelle Noerianto Food preparation Cynthia Black & Tracy Rutherford
⅓ cup (75g) caster sugar 900ml thickened cream Snickers, finishing with cream mixture.
600ml thickened cream 1 cup (250ml) chocolate-flavoured 7. Decorate the trifle with sliced
1½ cups (375g) vanilla custard liqueur (optional) Snickers and reserved peanut brittle.
250g pkt Coles Jam Mini Rolls, 1 cup (280g) smooth peanut butter Drizzle with remaining caramel topping.
cut into 1cm-thick slices 1 cup (250ml) salted caramel topping PER SERVE
⅓ cup (110g) raspberry jam 4 x 50g Mars Snickers bars, chopped Energy 2246kJ/537 Cals (26%) Protein 8g (16%)
1 yellow peach, extra, stoned 50g Mars Snickers bar, extra, Carb 43g (14%) Sugar 33g (37%) Dietary Fibre 2g (7%)
Yellow peach wedges, extra, thinly sliced lengthways GET AHEAD…Make the trifle, without the
to serve extra Snickers and reserved peanut brittle, up
Raspberries, extra, to serve 1. Preheat oven to 180°C. Grease to 1 day ahead. Cover and store in the fridge.
the base and side of a 20cm (base
1. Place jelly crystals in a heatproof measurement) round cake pan and
bowl. Pour over the boiling water and line with baking paper.
stir until the jelly crystals dissolve. 2. Prepare cake mix using eggs, butter
Add the cold water and stir to and 175ml water, following packet TRY THESE TOO
combine. Pour into a 12-cup (3L) directions. Pour into the prepared pan. Christmas dessert for a crowd is
glass serving dish. Place in the fridge Bake for 1 hour or until a skewer inserted sorted with these buys from Coles.
for 2 hours or until set. in the centre comes out clean. Transfer
2. Meanwhile, place the combined to a wire rack to cool completely. For a simply
peach wedges, raspberries, liqueur or 3. Meanwhile, line a baking tray with irresistible trifle
orange juice, vanilla and half the sugar baking paper. Place sugar in a medium in a flash, add
in a large bowl and gently stir to saucepan over medium heat. Cook, new Coles
combine. Set aside for 30 mins or until stirring occasionally with a wooden Black Forest
the raspberries release their juices. spoon, for 5 mins or until sugar melts Trifle 600g
3. Use an electric mixer to whisk the and caramelises. Remove from heat. to your trolley.
cream, custard and remaining sugar Stir in the peanuts. Pour over the lined
in a large bowl until soft peaks form. tray. Set aside for 30 mins to cool.
4. Arrange half the peach mixture 4. Break the peanut brittle into large With fluffy
over the jelly in the dish. Arrange pieces. Reserve one-quarter. Finely meringue and
the sponge roll slices over the peach chop remaining peanut brittle pieces. a tasty berry
mixture. Top with the remaining 5. Use an electric mixer to whisk the and cream
peach mixture. cream and ¼ cup (60ml) liqueur, if filling, Coles
5. Add the jam to the cream mixture using, in a bowl until soft peaks form. Meringue Roulade 415g
and use a round-bladed knife to gently 6. Use a large serrated knife to cut is an easy treat.
marble. Spoon the cream mixture over the chocolate cake into 3 even layers.
the peach mixture in the dish. Place 1 cake layer in the base of
6. Thinly slice the extra yellow peach a 20cm (base measurement), 12-cup New Coles
crossways. Use your fingers to roll (3L) glass serving dish. Drizzle with Raspberry
each slice and arrange on top of the one-third of remaining liqueur, if using. Cheesecake
trifle. Top with the extra peach Spoon over half the peanut butter and 700g is
wedges and raspberries. spread evenly over the cake layer. Top made using
PER SERVE WITHOUT EXTRA FRUIT with one-third of the cream mixture Australian
and one-third of the caramel topping. cream cheese.
Carb 23g (7%) Sugar 21g (23%) Dietary Fibre 2g (7%) Sprinkle with half the chopped peanut
114 coles.com.au
CLS1218p114 114 8/11/18 3:02 pm

Christmas desserts
MY PEANUT BRITTLE IS REALLY

DARK – WHAT WENT WRONG?
Caramel continues to cook off the heat,
which can cause it to burn. Before you
begin, make sure the lined tray and
peanuts are ready to go. Take the
caramel off the heat, then immediately
stir in peanuts and pour over the tray.
CLS1218p115 115 8/11/18 3:02 pm

Christmas desserts
NO-COOK STRAWBERRY CHEESECAKE TRIFLE Serves 20 Prep 30 mins
500g pkt frozen strawberries, thawed or orange juice. Turn to coat. Cut in half
⅓ cup (55g) icing sugar mixture crossways. Repeat with remaining
600ml thickened cream biscuits and liqueur or orange juice. OOPS, MY BIKKIES
700g strawberry-flavoured yoghurt 4. Arrange half the biscuit halves, CRUMBLED!
220g spreadable cream cheese cut-sides out, in base of a 10-cup (2.5L) You only need to
½ cup (125ml) strawberry-flavoured glass serving dish. Arrange half the lightly coat biscuits
liqueur or orange juice sliced strawberry over the biscuit halves in liqueur or orange
500g savoiardi (sponge finger biscuits) in dish. Top with half the cream mixture juice – if they soak up
500g strawberries, thinly sliced and half the strawberry puree. Continue too much liquid, they’ll
Strawberries, extra, halved, to serve layering with remaining biscuit halves, crumble when cut.
sliced strawberry and cream mixture. Dip biscuits briefly
1. Blend thawed strawberries and half 5. Top with extra strawberry. Drizzle and one at a time
the icing sugar in a blender until smooth. trifle with remaining strawberry puree. – don’t be tempted to
2. Use an electric mixer to whisk the PER SERVE WITHOUT HALVED STRAWBERRIES cut corners and do
Energy 1194kJ/286 Cals (14%) Protein 5g (10%) them all at once.
cream, yoghurt, cream cheese and Fat 16g (23%) Sat Fat 10g (42%) Sodium 160mg (8%)
remaining icing sugar in a large bowl Carb 28g (9%) Sugar 19g (21%) Dietary Fibre 2g (7%)
until soft peaks form.
GET AHEAD…Make the trifle, without the
3. Place liqueur or orange juice in extra strawberries on the top, up to 1 day ahead.
a shallow bowl. Dip 1 biscuit into liqueur Cover and store in the fridge.
116 coles.com.au
CLS1218p116 116 8/11/18 3:03 pm

20051045AA 2018-10-11T15:37:44+11:00
smashed
pavlova with
raspberry
coulis cream
serves 8
preparation time 15mins
cooking time 60mins
ingredients
• 125g fresh raspberries
• 2 tbsp caster sugar
• 1 tbsp water
• 1 tbsp icing sugar

• 1/2 tsp vanilla extract
• 1 x 500g pavlova
to serve
• Fresh strawberries,
raspberries, cherries
and mint, for decoration
method
1. Place raspberries in a small
saucepan and smash with a
fork. Add sugar and water
and bring to a boil. Remove
from heat and puree with a
handheld blender. Chill until
required.
2. Combine
, icing sugar and
vanilla in a mixing bowl. Using
electric beaters, whip until
firm peaks form. Cover and
refrigerate until required.
3. Spoon 2 teaspoons of the
chilled raspberry coulis
into the tub of
, mixing until swirls are
visible.
4. For serving, break pavlova
into pieces and arrange
on a large serving platter.
Dollop with spoonfuls of the
whipped cream, the raspberry
cream and then drizzle with
remaining raspberry coulis.
Sprinkle with fresh berries,
cherries and mint leaves.
bulla tip: Add chopped

pistachio nuts, almonds,
passionfruit pulp or
chocolate shavings for
decoration if desired.
find more delicious recipes

at bulla.com.au
20116370-1-1_CDS397 2018-11-02T16:19:39+11:00
TAKE HOME A
PRODUCT
OF THE YEAR WINNER TODAY
Voted Product of the Year 2019

by thousands of Aussies.
These Coles products are winners of Bakery, Biscuits/ Cookies/ Slice, Cakes and Pies (Sweet), Entertaining – Heated,
Heat and Eat, Household Cleaning – Floor, Indulgent Dessert, Meal Solution Meat, Sandwich Solutions, Savoury Snacks
– Healthy and Vegetarian Side categories. Survey of 14,000 people by Nielsen. Available in selected stores only.
Chrissie classic
Promotion
Raspberry and peach are perfect partners in this impressive trifle,

made using Aeroplane Jelly and Goulburn Valley Peaches.
JELLY CAKE & PEACH TRIFLE

Serves 8 Prep 30 mins (+ 9¼ hours chilling time)
85g pkt Aeroplane Raspberry then roll in coconut to lightly coat.

Flavoured Jelly Place on a tray. Repeat with remaining
½ x 450g pkt Coles Bakery Unfilled cake pieces and the jelly and coconut.
Double Sponge Cake Reserve remaining jelly and coconut.
1¼ cups (110g) moist coconut flakes 3. Strain reserved jelly through a sieve
600ml thickened cream, whipped into an 8-cup (2L) glass serving bowl.
600ml vanilla custard Place jelly-coated cake pieces and jelly
700g Goulburn Valley Peaches in the fridge for 3 hours or until set.
in Juice, drained 4. Reserve 1 jelly-coated cake piece.
1 tbs chopped pistachios Arrange remaining jelly-coated cake Nothing says Christmas like trifle.
pieces over jelly in the bowl. Reserve Try making it with sweet Aeroplane
1. Prepare the jelly crystals following one-quarter of the whipped cream. Raspberry Flavoured Jelly and
packet directions. Place in the fridge Spoon remaining cream over the trifle. delicious Goulburn Valley Peaches
for 1¼ hours or until mixture thickens Top with custard. Arrange peaches in Juice for a tasty flavour update.
slightly but is not set. on top. Place in the fridge for 5 hours
2. Place the sponge on a clean work or overnight to chill.
surface. Use a 4cm cutter to cut discs 5. Top trifle with reserved jelly-coated
from the sponge. Spread coconut over cake piece and whipped cream. Sprinkle
a plate. Dip 1 piece of cake into jelly, with pistachio and reserved coconut.
CLS1218p119 119 8/11/18 2:36 pm

19909812AA 2018-10-19T11:46:21+07:00
Promotion
Christmas treat
Enjoy the traditional taste
of Pauls Brandy Custard
this festive season – it
adds rich flavour to this
frozen rocky road pudding.
ROCKY ROAD CUSTARD PUDDING

Serves 10 Prep 15 mins (+ 9 hours freezing time)
2 cups (500ml) Pauls Brandy Custard a shallow metal container. Cover with With a traditional
300ml thickened cream foil. Freeze for 3 hours or until firm. brandy taste and
⅔ cup (130g) milk chocolate chips 2. Line an 8-cup (2L) metal pudding no artificial colours
⅔ cup mini marshmallows basin with plastic wrap. Roughly break or preservatives,
125g raspberries up custard mixture with a metal spoon. limited-edition Pauls
100g strawberries, chopped Transfer to a food processor. Process Brandy Custard is
¼ cup (20g) flaked almonds, toasted until smooth. Stir in chocolate chips, perfect served on its
½ cup (125ml) hard-set marshmallows, raspberries, strawberry own, layered in a
chocolate topping and almonds. Spoon into the prepared trifle or poured over
Mixed berries, to serve basin. Freeze for 6 hours or until firm. Christmas pudding.
Toasted flaked almonds, extra, to serve 3. Turn the pudding onto a serving
plate. Remove plastic wrap. Drizzle with
1. Place custard and cream in a medium chocolate topping. Top with berries and
bowl. Whisk until combined. Pour into extra almonds and serve immediately.
#colesmag 121
CLS1218p121 121 8/11/18 2:47 pm

20101684AA 2018-10-04T05:43:43+10:00
Promotion
No-bake cake
Ready for some Christmas magic?
Layer Arnott’s Choc Ripple
biscuits with cream,
then chill to create
a delicious and
festive cake.
CHOC RIPPLE
CHRISTMAS WREATH
Serves 10 Prep 25 mins (+ 6 hours chilling time)
900ml thickened cream on its edge in the base of the pan.

2 x 250g pkts Arnott’s Choc Ripple Sandwich with another biscuit. Repeat
biscuits (about 38 biscuits) with the remaining biscuits, arranging
Strawberries, to serve around the side of the pan to form a
Raspberries, to serve wreath shape. Spread the top and Keep Arnott’s Choc Ripple biscuits
Blueberries, to serve centre of the wreath with remaining on hand to add indulgent chocolate
Mint leaves, to serve whipped cream. Place in the fridge flavour to your Christmas desserts.
for 6 hours or overnight to chill. They’re perfect to layer with cream
1. Use an electric mixer to whisk 3. Use an electric mixer to whisk the for an easy no-bake cake, or blitz
two-thirds of the cream in a large bowl remaining cream in a bowl until firm them with melted butter for a
until firm peaks form. peaks form. Carefully transfer wreath decadent cheesecake or slice base.
2. Spread 1 side of each biscuit with to a serving plate. Spread the top
2 tsp of whipped cream. Place a 20cm and sides with cream. Top with the
(base measurement) round springform strawberries, raspberries, blueberries
pan on a work surface. Stand 1 biscuit and mint. Serve immediately.
#colesmag 123
CLS1218p123 123 8/11/18 1:12 pm

20173009AA 2018-10-18T11:59:49+07:00
SEL518_Christmas FPC_275x210_OL.indd 1 10/18/18 3:39 PM

promotion
Taste of Italy
The light taste and creamy texture of La Casa
Del Formaggio Ricotta is perfect with the
sweet raspberries in this festive cheesecake.
RASPBERRY RICOTTA
CHEESECAKE
Serves 12 Prep 20 mins (+ chilling
& cooling time) Cooking 40 mins
250g plain sweet biscuits

120g butter, melted
750g La Casa Del Formaggio
Traditional Ricotta
½ cup (120g) crème fraîche
½ cup (110g) caster sugar
2 eggs
2 tsp finely grated
lemon rind
125g raspberries
½ cup (40g) flaked almonds
Icing sugar, to dust
Coles Dollop Cream, to serve
Raspberries, extra, to serve
1. Preheat oven to 180°C. Lightly grease

a 23cm (base measurement) springform
cake pan. Line the base with baking paper.
Process the biscuits in a food processor
until finely crushed. Add the butter and
process until mixture comes together.
Press over base of prepared pan. Place
in the fridge for 10 mins to chill.
2. Meanwhile, process the ricotta, crème
fraîche, sugar, eggs, lemon rind and
vanilla in a clean food processor until
smooth. Fold in the raspberries.
3. Spoon the ricotta mixture
over biscuit base in the pan.
Smooth the surface.
Sprinkle with almonds.
Bake for 25 mins.
Reduce oven to 160°C
and bake for 15 mins Fresh-tasting and
or until just set. Turn versatile, La Casa
oven off. Leave Del Formaggio
cheesecake in oven, Traditional Ricotta is
with the door ajar, to packaged to stay firm
cool completely. Place making it ideal for
in the fridge to chill. baking in cakes and
4. Place the cheesecake on slices. It’s great for
a serving plate. Dust with icing sugar. savoury dishes too.
Serve with cream and extra raspberries.
#colesmag 125
CLS1218p125 125 8/11/18 2:53 pm

20116134AA 2018-10-25T16:52:21+11:00
A BEAUTIFUL AROMATIC RANGE

FOR A BEAUTIFUL
FESTIVE SEASON
For more information visit:

or join us at
ORGANICCHOICE AUSTRALIA
Pavlova masterclass
How to make
pavlova
PAV IS AS ICONIC TO AN AUSSIE
CHRISTMAS AS BACKYARD CRICKET
– MASTER THE CLASSIC, THEN PUT
YOUR OWN SPIN ON IT WITH OUR
FRESH NEW FESTIVE IDEAS.
Recipes Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto & Bhavani Konings Food preparation Tracy Rutherford
Traditional
Pavlova (recipe
over page)
CAN I MAKE THIS AHEAD?

You sure can – make the pavlova,
without cream and fruit, up to
1 day ahead. Store in an airtight
container at room temperature.
Decorate just before serving.
#colesmag 127
CLS1218p127 127 8/11/18 3:13 pm

Pavlova masterclass
TRADITIONAL PAVLOVA Step-by-step Pavlova

Whip up a perfect pavlova base every time
thanks to our fail-safe tips.
Serves 8 Prep25 mins (+ 2 hours
cooling time) Cooking 1½ hours
6 Coles Australian Free Range

Egg whites
½ tsp cream of tartar
1½ cups (330g) caster sugar
2 tsp cornflour
300ml thickened cream
1 tbs icing sugar mixture
1 green kiwifruit, thinly sliced 1. ROOM TEMPERATURE IS BEST 2. DRAW A GUIDE ON BAKING PAPER
1 gold kiwifruit, thinly sliced Egg whites at room temperature hold For a perfectly round pavlova, trace
3 thin slices peeled pineapple more volume when whipped than chilled around a 20cm plate onto baking
½ mango, peeled, thinly sliced egg whites, so remove the eggs from the paper and then turn over. Use the circle
2 passionfruit, halved fridge 1 hour before you begin. as a guide when shaping the pavlova.
1. Preheat oven to 100°C. Line a baking

tray with baking paper. Draw a 20cm
circle on the paper and turn over.
2. Use an electric mixer to whisk the
egg whites and cream of tartar in a
clean, dry bowl until firm peaks form.
3. Gradually add the sugar, 1 tbs at
a time, whisking well after each addition
until the sugar dissolves and the mixture
is thick and glossy. Add the cornflour.
Stir until just combined. 3. PUMP UP THE VOLUME 4. ADD THE SUGAR GRADUALLY
4. Use a large metal spoon to spoon To help the meringue mixture hold its To help the sugar dissolve completely,
the mixture onto the lined tray. Use a shape during baking, add cream of add it 1 tablespoon at a time. Whisk
palette knife to shape into a disc, using tartar to the egg white before whisking. it into the egg white for 1-2 mins
the circle as a guide. Smooth the side. This acts as a stabiliser for egg whites. before adding another tablespoon.
5. Bake for 1½ hours or until pavlova is
dry to the touch. Turn oven off. Leave
the pavlova in the oven, with the door
ajar, for 2 hours to cool completely.
cream, icing sugar and vanilla in a
medium bowl until soft peaks form.
7. Place the pavlova on a serving plate.
Top with the cream mixture. Use a star
cutter to cut shapes from kiwifruit and
pineapple. Arrange over the cream
mixture with the mango. Drizzle with 5. TEST IF THE SUGAR IS DISSOLVED 6. LET IT COOL IN THE OVEN
passionfruit pulp. Serve immediately. Undissolved sugar will make a pavlova A sudden drop in temperature can
PER SERVE ‘weep’ during baking. Test the mixture crack the hot pavlova. Prop the oven
Energy 1418kJ/339 Cals (16%) Protein 5g (10%) with your fingers – if you feel granules, door ajar with a wooden spoon and
Carb 51g (16%) Sugar 50g (56%) Dietary Fibre 2g (7%) whisk for another 5 mins, then test again. leave the pavlova to cool gradually.
CLS1218p128 128 8/11/18 3:14 pm

MERINGUE AND ROSEWATER
ARE A MAGICAL MATCH IN THIS
TURKISH-INSPIRED PAV, AND THE
TOPPING IS PURE FESTIVE FUN.
Watermelon
& Rosewater
Pavlova (recipe
over page)
THERE’S SHELL IN MY
EGG WHITE – HELP!
Got shell in your egg white?
The shells act like magnets
to each other, so just use
another piece of eggshell
to scoop it out.
#colesmag 129
CLS1218p129 129 8/11/18 3:14 pm

WATERMELON & MINI PAVLOVAS WITH
ROSEWATER PAVLOVA STRAWBERRY & MINT
Serves 8 Prep 25 mins (+ 2 hours Makes 6 Prep 25 mins (+ 1 hour TRY THESE TOO
cooling time) Cooking 1½ hours cooling time) Cooking 1½ hours Create Christmas magic with these
quick-fix pavs and toppings.
6 Coles Australian Free Range 4 Coles Australian Free Range
Egg whites Egg whites
½ tsp cream of tartar ½ tsp cream of tartar Dessert for
1½ cups (330g) caster sugar 1 cup (220g) caster sugar 12 is as easy as
2 tsp cornflour 1 tsp cornflour decorate and
¼ tsp ground cinnamon ¼ tsp vanilla bean paste serve thanks
1 tbs rosewater essence 300ml thickened cream to Coles
¼ watermelon, peeled, Strawberries, to serve Pavlova 500g.
cut into thin wedges Mint leaves, to serve
2 tbs honey Strawberry coulis
½ tsp vanilla bean paste 250g strawberries, halved Pick up Coles
Pinch of ground cinnamon, extra 1 tbs pure icing sugar Blueberries
125g raspberries Mint coulis in Syrup 415g
1 cup (280g) vanilla-flavoured yoghurt ½ cup mint leaves for an easy
1 tbs finely chopped pistachios 1 tbs basil leaves and delicious
1 tbs pure icing sugar pav topping.
1. Preheat oven to 100°C. Line a
baking tray with baking paper. Draw a 1. Preheat oven to 100°C. Line a large
20cm circle on the paper and turn over. baking tray with baking paper. Decorate
2. Use an electric mixer to whisk the 2. Use an electric mixer to whisk the light, fluffy
egg whites and cream of tartar in a egg whites and cream of tartar in a Coles Petite
clean, dry bowl until firm peaks form. clean, dry bowl until firm peaks form. Pavlovas
3. Gradually add the sugar, 1 tbs at 3. Gradually add sugar, 1 tbs at a time, 120g (9 pack)
a time, whisking well after each whisking well after each addition until with chopped
addition until the sugar dissolves and sugar dissolves and mixture is thick and seasonal fruit.
the mixture is thick and glossy. Add the glossy. Add the cornflour and vanilla.
cornflour. Stir until just combined. Add Stir until just combined. Spoon 6 even
the cinnamon and half the rosewater portions of mixture onto lined tray and Drizzle your
essence and gently fold to combine. shape each portion into an 8cm disc. pavlova with
4. Use a large metal spoon to spoon 4. Bake for 1½ hours or until dry to the new Coles
the mixture onto the lined tray. Use a touch. Turn oven off. Leave the pavlovas Choc Coconut
palette knife to shape into a disc, using in the oven, with the door ajar, for 1 hour Topping 250ml
the circle as a guide. to cool completely. for an irresistibly
5. Bake for 1½ hours or until pavlova is 5. Meanwhile, to make the strawberry sweet finish.
dry to the touch. Turn oven off. Leave coulis, process the strawberry and icing
the pavlova in the oven, with the door sugar in a food processor until smooth.

ajar, for 2 hours to cool completely. Strain through a fine sieve into a jug. Top Coles
6. Meanwhile, use a Christmas tree Discard solids. Mini Fruity
cutter to cut shapes from the 6. To make the mint coulis, process Meringues
watermelon. Combine the honey, the mint, basil, icing sugar and 1 tbs 54g (9 pack)
vanilla, extra cinnamon and remaining water in a clean food processor until with cream
rosewater in a large bowl. Add the smooth. Transfer to a separate jug. for easy
watermelon and raspberries. Gently 7. Use an electric mixer to whisk the finger food.
toss to combine. Set aside for 15 mins cream in a bowl until soft peaks form.
to develop the flavours. 8. Place pavlovas on serving plates.
7. Place the pavlova on a serving plate. Top with cream, strawberries and mint Tasty new
Spoon the yoghurt over the centre of leaves. Drizzle with strawberry coulis Coles Finest
the pavlova. Arrange the watermelon and mint coulis. Serve immediately. Australian
and raspberries over the yoghurt and PER PAVLOVA WITHOUT STRAWBERRIES Cream with
drizzle with juices in the bowl. Sprinkle Energy 1461kJ/350 Cals (17%) Protein 4g (8%) Cointreau
with pistachio. Serve immediately. Carb 44g (14%) Sugar 43g (48%) Dietary Fibre 2g (7%) 250g* adds an
PER SERVE GET AHEAD…Make the pavlovas without
orange twist
Fat 2g (3%) Sat Fat 1g (4%) Sodium 58mg (3%) the toppings up to 1 day ahead. Store in an to pavlova.
Carb 56g (18%) Sugar 55g (61%) Dietary Fibre 1g (3%) airtight container at room temperature.
130 coles.com.au
CLS1218p130 130 8/11/18 3:14 pm

Pavlova Masterclass
DRESS UP INDIVIDUAL PAVS WITH

SIMPLE MINT AND STRAWBERRY
SAUCES FOR AN EXTRA-SPECIAL
FESTIVE DESSERT.
OOPS – MY PAVLOVA
HAS CRACKED...
Cover any cracks with
whipped cream, or turn
it into smashed pavlova
– just break the meringue
into pieces and layer in
glasses or on a platter
with the cream and fruit.
CLS1218p131 131 8/11/18 3:14 pm

PROMOTION
Choc-top pav
An Aussie Christmas isn’t complete without a pavlova.
Impress your guests with this choc-topped creation,
made using Nestlé baking essentials.
CHOCOLATE &
HAZELNUT PAVLOVA
Serves 8 Prep 30 mins (+ cooling time)
Cooking 1 hour
4 egg whites
1 cup (220g) caster sugar
1 tsp white vinegar
2½ tsp cornflour
1 tsp Nestlé Bakers’ Choice Cocoa*
100ml thickened cream
395g can Nestlé Sweetened
Condensed Milk
200g Nestlé Plaistowe 70% Cocoa,
melted, cooled
60g raspberries
1 tbs chopped hazelnuts, toasted
1. Preheat oven to 150°C. Line a baking

tray with baking paper. Draw a 22cm
circle on the paper and turn over.
egg whites in a clean, dry bowl until soft
peaks form. Gradually add the sugar,
1 tbs at a time, whisking well after each
addition until the sugar dissolves and
mixture is thick and glossy. Whisk in
the vinegar and vanilla until combined.
3. Sift the cornflour and cocoa powder
into a bowl. Add to the meringue mixture
and use a metal spoon to gently fold
until well combined. Spoon mixture onto
the lined tray. Use a spatula to shape
into a disc, using the circle as a guide.
4. Place pavlova in oven and reduce
oven to 120°C. Bake for 1 hour or until dry
to touch. Turn oven off. Leave pavlova in
oven, with door ajar, to cool completely.
Whip up an irresistible topping 5. Use an electric mixer to whisk the
for cakes and slices with Nestlé cream in a bowl until soft peaks form.
Sweetened Condensed Milk. Beat in the condensed milk and melted

For rich, indulgent chocolatey chocolate until well combined.
desserts, you can’t go past 6. Place the pavlova on a serving plate.
Nestlé Plaistowe 70% Cocoa Spoon the cream mixture over the top
and Nestlé Bakers’ Choice Cocoa*. of the pavlova. Top with raspberries and
hazelnut. Dust with icing sugar.
132 coles.com.au
CLS1218p132 132 8/11/18 2:42 pm

20172098AA 2018-10-23T14:51:51+11:00
Christmas baking
Festive treats
SPREAD SOME CHRISTMAS LOVE WITH SUPER-SWEET
TREATS THAT ARE A JOY TO MAKE, SHARE AND EAT.
Recipes Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh & Emma Knowles Food preparation Sarah Hobbs & Kerrie Ray
#colesmag 135
CLS1218p135 135 8/11/18 2:53 pm

THERE’S NOTHING LIKE THE SMELL OF FRESHLY
BAKED GINGERBREAD, AND THE ADDITION OF COCOA
MAKES THESE FESTIVE BIKKIES TWICE AS NICE.
Chocolate
Gingerbread
Biscuits (see
recipe p138)
CAN I USE ANY CUTTERS

FOR THE GINGERBREAD?
We used a 9cm cutter but
you can try different sizes and
shapes – just keep an eye on
small biscuits when baking as
they’ll cook faster.
CLS1218p136 136 8/11/18 2:53 pm

Christmas baking
Gingerbread
Cupcakes with
Eggnog Frosting
(recipe over page)
HOW DO I FILL
THE PIPING BAG?
The easiest way to
do this is to place
the piping bag, tip
down, in a tall glass.
Fold the end of the
bag over the glass,
like a cuff, then fill
with the frosting.
#colesmag 137
CLS1218p137 137 8/11/18 2:53 pm

CHOCOLATE GINGERBREAD CUPCAKES CANDY CANE &
GINGERBREAD BISCUITS WITH EGGNOG FROSTING CHOC CHIP BLONDIE
Makes about 30 Prep30 mins Makes 24 Prep20 mins Makes 16 pieces Prep15 mins
(+ cooling, 30 mins chilling & 30 mins (+ cooling time) Cooking 25 mins (+ cooling time) Cooking 45 mins
setting time) Cooking 15 mins
200g butter, softened 200g white chocolate, chopped
125g butter, softened 1½ cups (330g) brown sugar 150g butter, chopped
½ cup (110g) brown sugar ¼ cup (60ml) golden syrup 1 cup (220g) caster sugar
½ cup (125ml) golden syrup 4 Coles Australian Free Range Eggs 3 Coles Australian Free Range
1 Coles Australian Free Range Egg, 2½ cups (375g) self-raising flour Eggs, lightly whisked
lightly whisked 1 cup (250ml) milk 1 cup (150g) plain flour
2¾ cups (410g) plain flour 1 tbs ground ginger ½ cup (75g) self-raising flour
¼ cup (25g) cocoa powder 1 tsp mixed spice 100g white chocolate,
½ tsp bicarbonate of soda Ground nutmeg, to sprinkle extra, chopped
3 tsp ground ginger Chocolate Gingerbread Biscuits, cut into 50g dark chocolate,
1 tsp mixed spice tree shapes, to decorate (recipe left) coarsely chopped
Red and green Mars M&M’s, Rosemary sprigs, to decorate 4 candy canes, coarsely chopped
to decorate Star anise, to decorate Candy canes, extra, to decorate
Royal icing Eggnog frosting Chocolate Gingerbread Biscuits,
1 Coles Australian Free Range 250g butter, softened cut into candy cane shapes,
Egg white* 500g icing sugar mixture to decorate (recipe left)
1 tsp lemon juice 100g white chocolate, melted, cooled
1½ cups (240g) pure icing sugar, sifted 2 tbs brandy, whisky or 1. Preheat oven to 180°C. Grease
dry sherry (optional) the base and sides of a 20cm
1. Preheat oven to 180°C. Line ¼ tsp ground nutmeg (base measurement) square cake
2 baking trays with baking paper. pan and line with baking paper,
2. Use an electric mixer to beat the 1. Preheat oven to 180°C. Line two allowing the sides to overhang.
butter, sugar and golden syrup in a 12-hole, ⅓-cup (80ml) muffin pans 2. Place white chocolate and butter
bowl until pale and creamy. Add the with paper cases. in a saucepan over low heat. Cook,
egg and beat until just combined. Add 2. Use an electric mixer to beat butter, stirring, for 5 mins or until mixture
the flour, cocoa powder, bicarbonate of sugar and golden syrup in a bowl until melts and is smooth. Set aside for
soda, ginger and mixed spice and stir pale and creamy. Add the eggs, 1 at a 5 mins to cool slightly. Add sugar
to combine. Use your hands to bring time, beating well after each addition. and stir to combine. Stir in the egg.
the dough together. Turn onto a lightly Add flour, milk, ginger and mixed spice, Add the combined flour and stir to
floured surface and gently knead until in batches, stirring until well combined. combine. Gently fold in the extra
smooth. Cover with plastic wrap. Place 3. Divide the mixture evenly among white chocolate, dark chocolate and
in the fridge for 30 mins or until firm. the paper cases. Bake for 20-25 mins candy cane. Pour into prepared pan.
3. Roll out dough on a lightly floured or until a skewer inserted into the 3. Bake for 35-40 mins or until
surface to a 3mm-thick disc. Use a centres comes out clean. Transfer to a skewer inserted into the centre
9cm cutter to cut out shapes and place a wire rack to cool completely. comes out clean. Set aside in the
on the lined trays, rerolling dough 4. To make the eggnog frosting, use an pan to cool completely.
scraps. Bake for 10-12 mins or until just electric mixer to beat butter in a bowl 4. Top with extra candy canes and
firm. Set aside on the trays to cool. until very pale. Gradually add the icing biscuits. Cut into pieces to serve.
4. To make the royal icing, whisk the sugar, in 4 batches, beating well after PER PIECE WITHOUT TOPPINGS
egg white and lemon juice in a medium each addition. Add chocolate and beat Fat 16g (23%) Sat Fat 10g (42%) Sodium 125mg (6%)
bowl. Gradually add the icing sugar, until well combined. Add the brandy, Carb 39g (13%) Sugar 28g (31%) Dietary Fibre 1g (3%)
stirring well after each addition, until whisky or sherry, if using, and nutmeg GET AHEAD…Make the blondie up to
a smooth paste forms. and beat until well combined. 2 days ahead. Store in an airtight container.
5. Place the icing in a piping bag fitted 5. Place frosting in a piping bag fitted
with a 1mm plain nozzle. Pipe over the with a 2cm plain nozzle. Pipe onto each
QUICK FIX
biscuits. Use icing to attach the M&M’s cupcake. Sprinkle with nutmeg. Top
to decorate. Set aside for 30 mins to set. with biscuits, rosemary and star anise.
PER BISCUIT WITHOUT M&M’S PER CUPCAKE WITHOUT GINGERBREAD Serve delicious
Energy 617kJ/148 Cals (7%) Protein 2g (4%) Energy 1572kJ/376 Cals (18%) Protein 4g (8%)
Fat 4g (6%) Sat Fat 2g (8%) Sodium 63mg (3%) Fat 18g (26%) Sat Fat 11g (46%) Sodium 256mg (13%)
Coles Ultimate
Carb 26g (8%) Sugar 16g (18%) Dietary Fibre 1g (3%) Carb 51g (16%) Sugar 39g (43%) Dietary Fibre 1g (3%) 40% Choc
GET AHEAD…Make and decorate biscuits up GET AHEAD…Make cupcakes without frosting Brownie 340g warm or chilled.
to 2 days ahead. Store in an airtight container. up to 1 day ahead. Store in an airtight container.
CLS1218p138 138 8/11/18 2:53 pm

Christmas baking
HELP – MY BLONDIE IS BROWN

BUT THE MIDDLE IS UNCOOKED!
If the edges of your blondie start
to overbrown before the middle
is cooked, cover the top of the
blondie with foil to protect it for
the rest of the cooking time.
#colesmag 139
CLS1218p139 139 8/11/18 2:53 pm

20116141AA 2018-10-26T11:59:15+11:00
Christmas baking
Shortbread
Wreaths (see
recipe p144)
HOW LONG WILL

MY BISCUITS KEEP?
Store the decorated
shortbread wreaths
in an airtight container
at room temperature
for up to 1 week.
#colesmag 141
CLS1218p141 141 8/11/18 2:53 pm

Christmas
Rocky Road
(see recipe p144)
SHOULD I KEEP THIS
IN THE FRIDGE?
If the weather’s really
hot and your rocky
road starts to melt, you
can pop it in the fridge.
Otherwise, it’ll be fine
in an airtight container
at room temperature.
CLS1218p142 142 8/11/18 2:53 pm

Christmas baking
HOW DO I COAT
TRUFFLES?
The trick is to use
a fork to lower them
into the melted
chocolate. Then
turn to coat and lift
out, tapping the
fork on the side of
the bowl to remove
Plum Pudding Truffles
excess chocolate.
(recipe over page)
#colesmag 143
CLS1218p143 143 8/11/18 2:53 pm

Christmas baking
SHORTBREAD WREATHS CHRISTMAS ROCKY ROAD of simmering water (don’t let the bowl
Makes about 25 Prep 25 mins Makes 12 pieces Prep 15 mins touch the water). Use a metal spoon to
(+ cooling & setting time) (+ 1 hour setting time) Cooking 5 mins stir for 5 mins or until chocolate melts
Cooking 15 mins and mixture is smooth. Remove from
200g dark chocolate, chopped heat. Add fruit cake and mixed spice.
125g butter, softened 100g milk chocolate, chopped Use a metal spoon to stir to combine.
¼ cup (55g) caster sugar 20g copha or butter, chopped Cover with plastic wrap. Place in fridge
1 tsp vanilla bean paste 280g pink and white marshmallows, for 2 hours or until the mixture is firm.
1 cup (150g) plain flour halved 2. Line a baking tray with baking
¼ cup (45g) rice flour 150g shortbread fingers, paper. Roll 2-tsp portions of mixture
Dried cranberries, to decorate coarsely chopped into balls. Place on the lined tray.
Thinly sliced pistachios, to decorate 4 x 35g pkts Coles Gingerbread, Place in the fridge for 1 hour to set.
Flaked natural almonds, to decorate coarsely chopped 3. Place the milk chocolate in a
Royal icing ½ cup (70g) slivered almonds, toasted small bowl. Use a fork to dip 1 truffle
1 Coles Australian Free Range 4 x 52g Cadbury Cherry Ripe bars, into the milk chocolate, shaking off
Egg white* coarsely chopped excess. Transfer to the lined tray.
1 tsp lemon juice Green & red Mars M&M’s and Repeat with the remaining truffles
1½ cups (240g) pure icing sugar, sifted M&M’s Minis, to decorate and milk chocolate. Set aside to set.
4. Place the white chocolate in a
1. Preheat oven to 160°C. Line 2 baking 1. Grease the base and sides of a 20cm sealable plastic bag. Cut off 1 corner.
trays with baking paper. x 30cm lamington pan. Line with baking Pipe a little white chocolate onto each
2. Use an electric mixer to beat the paper, allowing the sides to overhang. truffle. Top with M&M’s to decorate.
butter, sugar and vanilla in a bowl until 2. Place combined chocolate and Set aside for 30 mins to set.
pale and creamy. Stir in the flour and copha or butter in a heatproof bowl PER TRUFFLE WITHOUT M&M’S
rice flour. Turn onto a lightly floured over a saucepan of simmering water Fat 6g (9%) Sat Fat 4g (17%) Sodium 11mg (1%)
surface and gently knead until smooth. (don’t let the bowl touch the water). Carb 8g (3%) Sugar 6g (7%) Dietary Fibre 0.3g (1%)
3. Roll out the dough on a lightly Use a metal spoon to stir for 5 mins or GET AHEAD…Make the truffles up to 3 days
floured surface to a 3mm-thick disc. until the mixture melts and is smooth. ahead. Store in an airtight container in the fridge.
Use a 7cm round fluted cutter to cut 3. Combine marshmallow, shortbread,
†Selected stores only. ^Coles Christmas range, available while stocks last. No rainchecks. ‡Until December 25.
out discs. Use a 2cm round fluted gingerbread, almond and Cherry Ripe
cutter to cut a disc from the centre in a large bowl. Add chocolate mixture.
TRY THESE TOO

of each disc, rerolling the dough Gently fold until just combined. Spoon
scraps. Place on the lined trays. into the prepared pan. Sprinkle with
4. Bake biscuits for 10-12 mins or until M&M’s and M&M’s Minis. Set aside for Coles Bakery
light golden. Cool biscuits on the trays. 1 hour to set. Cut into pieces to serve. Salted Caramel
5. To make the royal icing, whisk the PER PIECE WITHOUT M&M’S Shortbread
egg white and lemon juice in a medium Fat 23g (33%) Sat Fat 13g (54%) Sodium 132mg (7%)
(12 pack)† has
bowl. Gradually add icing sugar, stirring Carb 57g (18%) Sugar 38g (42%) Dietary Fibre 2g (7%) no artificial
well after each addition, until smooth. GET AHEAD…Make the rocky road up to colours or
6. Place icing in a piping bag fitted 1 week ahead. Store in an airtight container. flavours.
with a 2mm plain nozzle. Pipe over the
biscuits. Decorate with cranberries, Coles Milk
pistachio and almond. Set aside for PLUM PUDDING TRUFFLES & White
30 mins to set. Makes about 35 Prep 40 mins (+ chilling Choc Balls
PER BISCUIT WITHOUT NUTS & CRANBERRIES & setting time) Cooking 5 mins 200g
Energy 462kJ/111 Cals (5%) Protein 1g (2%) (8 pack)^
Carb 18g (6%) Sugar 12g (13%) Dietary Fibre 0.3g (1%) 200g dark chocolate are hand
⅓ cup (80ml) thickened cream rolled and coated in coconut.
100g Coles Iced Fruit Cake Slice,
WATCH icing removed, cake crumbled

½ tsp mixed spice
Pick up a
Coles Belgian
Like to try 200g milk chocolate melts, melted Chocolate Pop
your hand 50g white chocolate melts, melted 35g^ – 20 cents
at making a Red and green Mars M&M’s Minis, from each one
gingerbread to decorate sold is donated
house? See how it’s done at to children’s
coles.com.au/gingerbreadhouse. 1. Place the chocolate and cream in a charity Redkite‡.
large heatproof bowl over a saucepan
144 coles.com.au
CLS1218p144 144 8/11/18 2:53 pm

20172031AA 2018-10-25T14:08:53+11:00
O P D O
A N O R E GGIAN
I
PARMIGINAL ‘PARMESAN’
THE ORIG
20116135AA 2018-10-25T06:20:10+11:00
Promotion
Smart shortcut
Make your own mince pies with rich and golden
Pampas Shortcrust Pastry – it’s the quick and
easy way to impress this festive season.
EASY FRUIT MINCE PIES

Makes 12 Prep 10 mins
(+ cooling time) Cooking 20 mins
3 sheets frozen Pampas Shortcrust

Pastry, just thawed
2 x 410g jars fruit mince
1 Coles Australian Free Range Egg,
lightly whisked
3 tsp raw sugar
1. Preheat oven to 200°C. Grease

a 12-hole, ⅓-cup (80ml) muffin pan.
2. Cut twelve 9cm discs from
2 pastry sheets. Press into prepared
pans. Spoon fruit mince into pastry
cases and smooth the surface.
3. Cut six 7cm discs from the
remaining pastry sheet. Cut
a 4cm star from each pastry disc.
Top half the pies with pastry stars
and remaining pies with pastry
discs, pressing edges to seal.
4. Brush pastry with a little egg.
Sprinkle with raw sugar. Bake for
20 mins or until pastry is golden.
Set aside in the pan to cool slightly.
Dust with icing sugar. Serve warm
or at room temperature.
TIP To make this recipe even easier,
use Pampas Sweet Tart Cases.
Wow your guests this festive

season with desserts and
canapés made easy thanks
to Pampas Shortcrust
Pastry. It’s easy to handle
and holds its shape perfectly
after baking. Or try even
simpler Pampas Sweet Tart
Cases – just fill and bake.
CLS1218p147 147 8/11/18 2:47 pm

20101684AA 2018-11-08T10:33:46+11:00
INGREDIENTS
1¼ cups OREO Original cookies,
crumbed
80g butter, melted
750g PHILADELPHIA Cream
Cheese, softened
• ¾ cup caster sugar
2 teaspoons gelatine dissolved
in ¼ cup boiling water
225g CADBURY Milk Chocolate
Melts, melted and cooled slightly
300ml thickened cream, whipped
SERVES 12 | PREP TIME 40 MINUTES | CHILLING TIME 3 HOURS
3 x 30g FLAKE or FLAKE MINT bars
Red or green peppermint candy
canes and mint leaves for decoration
METHOD
1 COMBINE the OREO cookie crumbs
and butter. Press into the base of
a greased and lined 24cm round
springform pan then chill
2 BEAT the PHILLY and sugar with an
electric mixer until smooth. Add the
gelatine and chocolate then mix until
combined. Fold through the cream
then gently stir through 2 x FLAKE
or FLAKE MINT bar crumbs.
Pour the mixture over the prepared
base. Chill for 3 hours or until set.
3 DECORATE cheesecake with shards
of the extra FLAKE bar, mint leaves
and candy canes. Serve immediately.
Whatever you bake
THE
THECOLOUR
COLOURPURPLE
PURPLEISISAATRADE
TRADEMARK
MARKUSED
USEDUNDER
UNDERLICENCE
LICENCE Special Edition Mint Flavour
Promotion
Festive fun
Turn pantry essentials into cute Christmas tree cupcakes
complete with stars, baubles and coconut snow.
CHRISTMAS TREE
CUPCAKES
Makes 10 Prep 25 mins
(+ cooling time) Cooking 25 mins
470g pkt Green’s Moist Vanilla Cake mix

2 Coles Australian Free Range Eggs
⅔ cup (160ml) milk
60g butter, softened
½ cup (40g) McKenzie’s Desiccated
Coconut
300g butter, extra, softened
2½ cups (400g) icing sugar mixture
2 tbs milk
Green liquid food colouring
2 tbs McKenzie’s Desiccated
Coconut, extra
Rainbow pearls, to decorate
Giant chocolate stars, to decorate
1. Preheat oven to 180°C. Line 10 holes

of a 12-hole, ⅓-cup (80ml) muffin pan
with paper cases. Use an electric mixer
on low speed to beat the cake mix,
eggs, milk, butter and coconut in
a bowl until combined. Increase
speed to medium and beat for 2 mins.
Spoon evenly among the paper cases.
2. Bake for 20-25 mins or until
a skewer inserted in the centres
comes out clean. Cool in the pan for
5 mins before turning onto a wire
rack to cool completely.
3. Use an electric mixer to beat the
extra butter in a bowl until pale and
creamy. Gradually add the icing
mix from the cake mix packet and
the icing sugar, beating well after each
addition. Beat in milk. Tint icing green
with food colouring.
4. Spoon icing into a large piping bag
fitted with a 1.5cm fluted nozzle. Pipe
icing onto each cupcake in a tree shape.
Sprinkle with the extra coconut and Take an easy shortcut when baking
decorate with pearls and stars. for Christmas with Green’s Moist
Vanilla Cake. Add McKenzie’s
Desiccated Coconut to the mix for
extra flavour and a decorative finish.
CLS1218p149 149 8/11/18 2:47 pm

20172020AA 2018-10-26T13:17:40+11:00
GET
WITHOUT A C O S M E T I C P R O C E D U R E
SO POWERFUL
IT CHALLENGES
A LASER SESSION^
REVITALIFT
LASER X3
VISIBLY CORRECTS
THE DEEPEST WRINKLES
FIRMS CONTOURS
RE-DENSIFIES SKIN
INSTANTLY IMPROVES
SKIN’S QUALITY
PRO-XYLANE IS A POWERFUL ANTI-AGEING

MOLECULE THAT STIMULATES AND STRENGTHENS
THE SUPPORT FIBRES OF THE SKIN.
^Single session of CO2 fractioned laser vs use of Laser X3 Day Cream for 4 weeks. *Aztec, Skincare,
Census Panel MAT 2/09/2018, Unit & Value Sales, Total L’Oréal Paris Anti-Ageing Skincare.
Smart ideas
Festive WANT TO SPREAD SOME CHRISTMAS

CHEER? ALL YOU NEED IS A LITTLE
KITCHEN MAGIC TO TURN BOUGHT
FOOD HACKS
GOODIES INTO FESTIVE TREATS.
*This recipe uses raw egg. We recommend that pregnant women, the elderly, young
children and people with compromised immune systems do not consume raw egg.
Gift box biscuits

Turn bought biscuits into edible presents with
royal icing – to make it, whisk 1 egg white*
and 1 tsp lemon juice in a bowl. Gradually
stir in 1½ cups (240g) pure icing sugar, 1 tbs
at a time, until smooth. Divide into 3 portions.
Tint 2 portions red and blue with liquid food
colouring. Place a little of each icing portion
in separate piping bags fitted with 2mm
plain nozzles. Pipe a little icing around edges
of cream-filled or plain biscuits to make
a border. Add a little extra egg white to
remaining icing in each bowl to make a runny
paste. Spoon onto the biscuits and spread
to the border. Set aside to set. Pipe over
the remaining icing to make ribbons.
#colesmag 151
CLS1218p151 151 8/11/18 1:13 pm

CHRISTMAS
ICE CREAM BOMBE
Make this cheat’s pudding up to 1 week ahead and
freeze, then pull it out when you’re ready to serve.
To make it, trim icing from a 600g Coles Chocolate
Mud Cake. Use a large serrated knife to split cake in
half horizontally. Use a Christmas tree cutter to cut
shapes from each cake half. Place on a tray in the
freezer until firm. Line an 8-cup (2L) pudding basin
with plastic wrap, allowing sides to overhang. Combine
2L softened vanilla ice cream, chopped Cadbury
Cherry Ripe bars, crushed gingernut biscuits,
2 tsp ground ginger and 1 tsp mixed spice.
SNOWFLAKE POPS
Spoon a little ice cream mixture into base of
the prepared basin. Arrange Christmas tree
Here’s how to give your Aussie Christmas cake pieces around side of the basin.
a touch of winter wonderland using pretzels, Spoon remaining ice cream
white chocolate and some sweet toppings. mixture into the basin.
Place in the freezer for
MAKE THE SHAPES 6 hours or overnight
Arrange pretzels in to firm. Turn onto a
snowflake shapes serving plate. Top with
on a lined baking frozen mixed berries
tray. Place 1 white and gingerbread and
chocolate melt serve immediately.
in the middle of
each snowflake.
MELT THE SNOW

Bake at 180°C for
2-3 mins. Place a
lollipop stick in centre
of each snowflake. Top
with a little melted
white chocolate.
Set aside until set.
NOW DECORATE
Dip snowflake pops
in extra melted
white chocolate.
Place on a lined
tray. Decorate
with sprinkles and
set aside until set.
CLS1218p152 152 8/11/18 1:13 pm

Smart ideas
Photography Ben Dearnley, James Moffatt & Steve Brown Styling Emma Knowles & Michelle Noerianto
Food preparation Sarah Hobbs, Kerrie Ray, Tracy Rutherford & Cynthia Black. *Selected stores only.
Snowman
DONUTS
Do you want to build a snowman? It’s so easy with
Coles Bakery Cinnamon Donuts* – dust the donuts
heavily with icing sugar mixture and top with
brown Mars M&M’s Minis to make eyes. Decorate
with chocolate writing icing to make a mouth.
Cut triangles from an orange snake lolly and place
in the centre of each donut to make a nose.
#colesmag 153
CLS1218p153 153 8/11/18 1:13 pm

Smart ideas
FLAVOURED VODKAS
Treat adult guests to a festive tipple or homemade gift with these DIY vodkas.
Try our easy ideas, then set aside in a cool, dark place for up to 1 week to infuse.
CRANBERRY & LIME VODKA GINGERBREAD

Place ½ cup (65g) dried cranberries, VODKA
2 tbs lime juice and 1 tbs lime zest Place 1 tbs golden
in a bottle. Top with vodka. syrup, 2 tsp ground
Shake to combine. ginger, 1 cinnamon
stick or quill, ½ tsp
ground nutmeg and
¼ tsp whole cloves
in a bottle. Top
with vodka. Shake
to combine.
CHOC-DIPPED
OREO TREE
This colourful Christmas tree
makes a sweet centrepiece.
To make it, place 200g melted
white chocolate in a bowl.
FRUITCAKE VODKA Add 2-3 drops green gel food
Place orange zest, colouring and gently swirl
1 cinnamon stick or with a skewer to marble.
quill 6 whole cloves, Dip 15 Oreo Originals biscuits,
1 tsp mixed spice, 1 at a time, into the melted
¼ cup (60ml) brandy, chocolate. Place on a lined
¼ cup (40g) dried baking tray. Sprinkle with
currants, ¼ cup (40g) sugar stars, Mars M&M’s Minis
mixed peel and and Coles Rainbow Pearls
¼ cup (55g) brown and Rainbow Sprinkles.
sugar in a bottle. Set aside until set. Arrange
Top with vodka. on a serving plate to make
Shake to combine. a tree shape and decorate with
white chocolate writing icing.
TUXEDO BISCUITS
Pass around a plate of dressed-up cheese
and crackers. To make them, cut whole brie
or tasty cheddar into wedges. Arrange
crackers on a serving platter and top with
the cheese wedges. Decorate with bows and
buttons cut from olives and capsicum.
154 coles.com.au
CLS1218p154 154 8/11/18 1:13 pm

20051039AA 2018-10-11T15:41:21+11:00
RED VELVET BERRY CAKE

SERVES 10 PREP 25 mins COOK 20 mins
2 1/2 cups plain flour Zest of one orange
1 tsp salt 1 cup buttermilk
1 1/2 cups caster sugar 1 1/2 tsp baking powder
2/3 cup canola oil 2 tsp white vinegar
2 eggs 400ml Baileys
2 tbsp red food colouring Original Cream
1 tsp vanilla paste 2 cups fresh raspberries
Mint leaves
1. Preheat oven to 180ºC. Grease and line 3 x 20cm
round cake tins.
2. Sift flour and salt together in a bowl.
3. Mix sugar and oil in a separate bowl, whisk until well
combined. Add eggs, one at a time, whisking well
after each addition. Add vanilla and food colouring,
whisk until combined.
4. Add half the flour mix and half the buttermilk to egg
mix and combine well. Add remainder of the flour
mix and buttermilk, combine until smooth.
5. In a small bowl, combine vinegar and baking powder.
Pour into cake batter and whisk until well combined.
6. Divide batter evenly between cake tins and bake for
20 mins or until cooked when tested with a skewer.
7. Cool in tins for 10 mins, then transfer to a wire rack
to cool completely.
8. To assemble, place 1 layer cake on a serving platter.
Spread the layer evenly with a 1/3 of cream top
with a 1/3 of raspberries. Continue layering until
complete. Top with mint leaves.
THE BAILEYS WORD AND ASSOCIATED LOGOS ARE TRADE MARKS OF R & A BAILEY & CO AND ARE USED UNDER LICENCE.
20051029AA 2018-11-02T15:57:17+11:00
TRIPLE CAPSULES
THE EASY WAY TO
BRILLIANT LAUNDRY
STAIN REMOVAL BRIGHT WHITES FRAGRANCE

20189789AA 2018-10-30T14:32:52+11:00
TRUE ORIGIN
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W H AT YO U R D O G I N S T I N C T I V E LY N E E D S
Dogs naturally choose nutrient-dense foods, so the experts at

Purina were inspired by nature to select a precise combination of
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ingredients to provide the protein and energy active adult dogs
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FEED YOUR DOG’S NATURAL INSTINCT TODAY

Decorating ideas
Ready, set,
decorate
Photography Ben Dearnley Styling Julz Beresford *Coles Christmas range is available in selected stores and only while stocks last. No rainchecks.
THE KITCHENWARE AISLE AT COLES IS A TREASURE

TROVE OF CHRISTMAS DECORATING INSPIRATION.
REIMAGINE HOW YOU CAN USE TINS, TRAYS AND
KITCHEN UTENSILS AS WELL AS BAUBLES, TEALIGHTS
AND MORE TO TRANSFORM YOUR HOME.
CHRISTMAS
BAUBLE TREE
Sure, you could hang your
baubles on a tree, but you
can turn them into one too!
This idea is great for small
spaces: grab Coles Baubles*
in different sizes and
designs, sticking to one
or two colours. Glue them
onto a board or tray in
a Christmas tree shape,
with a Coles Ceramic Star
Tree Decoration* at the top.
Once the glue is dry, hang
or prop up the tree
against the wall.
#colesmag 159
CLS1218p159 159 8/11/18 1:18 pm

3 WAYS
WITH A
MUFFIN PAN
A muffin pan is one of the most useful items in your kitchen and it’s even
more handy to have around when it comes to Christmas decorating.
Try these ideas with a Coles Cook & Dine 12 Cup Muffin Tray.
1
You’ll see your muffin pan in a whole new light when you
create this easy centrepiece. Just wrap Christmas ribbon
around the pan and pop tealight candles into the holes.
Always be careful with candles in your home.
only while stocks last. No rainchecks. †Selected stores only.

2
*Coles Christmas range is available in selected stores and

Here’s a stress-free, no-hang
way to put beautiful Coles
Baubles* on display. Line
muffin pan holes with foil
cases, then fill up with baubles
in different sizes and designs.
3
Try this low-maintenance
living centrepiece. Pick up
a mix of potted succulents†,
then repot them into a
muffin pan. Wrap ribbon
around the pan to finish.
CLS1218p160 160 8/11/18 1:19 pm

Decorating ideas
REINDEER
BALLOONS
Here’s a fun activity for littlies – turn
inflated Coles Party Balloons (20 pack)
into Santa’s reindeer. To make them,
cut ears, eyes, mouths and antlers
from coloured cardboard. Carefully
attach to the balloons using
glue or sticky tape.
only while stocks last. No rainchecks. †Selected stores only.
*Coles Christmas range is available in selected stores and
Cake pan
CENTREPIECE
Here’s why you should get creative with a Coles Cook & Dine Deep
Round Cake Tin – it’s the perfect size, shape and height to make
a show-stopping centrepiece for your Christmas table. Plus, when
all the festivities are over, you can wipe it out and you’ll be all set
for a happy new year of baking. Just tie a wide ribbon around it
and fill it with your favourite things – try a combo of sturdy pillar
candles and foliage. Always be careful with candles in your home.
#colesmag 161
CLS1218p161 161 8/11/18 1:19 pm

Decorating ideas
Christmas
menu board NOT EVERY DECORATION
†Selected stores only.

Before you dish up your festive feast, here’s a great HAS TO BE STASHED AWAY
way to fire up everyone’s appetites. Print the menu on AFTER CHRISTMAS – SMART
a card and use kitchen string to tie it onto a Coles
Acacia Serving Board†, which also comes in handy
ONES CAN GO STRAIGHT
for cheese and antipasto platters. Or use any wooden INTO THE KITCHEN.
board, such as a Coles Cook & Dine Acacia Chopping
Board or Coles Cook & Dine Bamboo Chopping Board.
162 coles.com.au
CLS1218p162 162 8/11/18 1:19 pm

20173000AA 2018-10-15T10:10:25+07:00
Shop the range at now

20040900AA 2018-09-12T15:36:56+10:00
Promotion
Kitchen essentials
Keep calm in the heat with Pyrex®
– the easy way to prep and cook.
ORANGE & THYME

ROAST CHICKEN
Cooking 1¾ hours
1.5kg Coles Australian RSPCA

Approved Whole Chicken
2 oranges
1 garlic bulb, halved
1 tbs olive oil
2 tsp sea salt
2 tbs thyme sprigs
2 bunches asparagus, trimmed
1 bunch Dutch carrots*, trimmed
1 bunch baby broccoli, trimmed
450g pkt microwavable brown rice
280g jar chargrilled peppers
(capsicum), drained reserving 2 tbs oil
60g pkt Coles Australian Baby Rocket
1 small fennel, thinly sliced
½ cup mint leaves
½ cup (160g) cranberry sauce
1. Preheat oven to 200°C. Place chicken

in a Pyrex® 3.8L Roaster Dish. Zest and
juice 1 orange. Quarter remaining orange.
Place orange quarters in chicken cavity
*Selected stores only. If unavailable, use 200g baby carrots, peeled, halved lengthways.
with half the garlic. Tie legs together with

kitchen string. Brush with oil and sprinkle
with salt. Roast for 20 mins.
2. Reduce oven to 180°C. Add the
remaining garlic to the dish. Roast for
1 hour. Combine orange zest and thyme
in a bowl. Sprinkle over the chicken.
Arrange the asparagus, carrots and baby
broccoli around chicken in dish. Roast
for 20 mins or until chicken is cooked
through. Reserve 2 tbs of pan juices.
3. Meanwhile, heat rice following packet
directions. Place in a Pyrex® 3L Mixing
Bowl. Set aside to cool. Stir in capsicum,
rocket, fennel, mint, reserved oil from
the capsicum jar and 1 tbs orange juice. Make prep and cooking a breeze
4. Place cranberry sauce in a Pyrex® with the large, durable and
500ml Measuring Jug. Microwave dishwasher safe Pyrex® 3L Mixing
on high, stirring every 30 secs, until Bowl and Pyrex® 3.8L Roaster
heated through. Stir in the remaining Dish. Plus, easily heat, measure
orange juice and reserved pan juices. and pour ingredients with the
5. Serve chicken with the vegetables, Pyrex® 500ml Measuring Jug.
garlic, cranberry gravy and rice salad.
#colesmag 165
CLS1218p165 165 8/11/18 5:46 pm

29326_NAW_KombGreen 2018-10-19T08:49:16+11:00
Deliciously,
refreshingly
healthy.
Enjoy a refreshingly healthy drink on the
long, hot summer days with Nature’s Way
Organic Kombucha.
Packed full of naturally fermented probiotic
goodness, Nature’s Way Organic Kombucha
is 100% sugar free and tastes amazing!
Available in the Health Food aisle.
Bursting with
goodness to
supercharge
your day.
Start your day energised with Nature’s Way Super
Greens Plus – the powerhouse superfood packed with the
goodness of 81 nourishing ingredients to fuel your day.
Each serving is bursting with only the finest ingredients,
including super greens, probiotics, prebiotic fibre,
ashwagandha, ginseng, reishi and shiitake mushrooms.
100% delicious; no grassy taste.
Available in the Health Food aisle.
What’s in store?
FIND
»»LOVE»»»
BUY
SHAKE UP YOUR GROCERY
LIST WITH THESE GREAT
BUYS HIDING IN THE INSTANT
AISLES AT COLES.
WOW
Food preparation Cynthia Black & Kerrie Ray *Coles Christmas range, available while stocks last. No rainchecks.
Words Sarah Geelan Photography Ben Dearnley & James Moffatt Styling Emma Knowles & Michelle Noerianto
PLATTER
A dip this good shouldn’t stay on the sidelines
– let Coles Roasted Pumpkin & Dukkah Hommus
Dip 150g be the hero of your dish. Made from
a tasty blend of pumpkin and spices, it’s perfect
topped with tomatoes and herbs and served with
crusty bread for an easy but impressive starter.
THE CROWD WILL

go nuts
Fun pick
Need a fuss-free topping for
It’s good to have lots of
snacks on hand for when
unexpected guests drop
by – luckily there’s Coles
Christmas pudding or mince pies?
Sweet Entertaining Nut
Ready-to-serve Coles Gingerbread
Platter 370g. Just tear
Flavoured Custard 600g* is thick
off the lid and dig into a
and creamy and has an irresistible
fruit and nut medley mix,
gingerbread flavour.
including honey spiced peanuts and chocolate-coated goodies.
Also try Coles Savoury Entertaining Nut Platter 345g.
#colesmag 167
CLS1218p167 167 8/11/18 4:26 pm

DON’T FORGET THE CITRUS
To make sure your Christmas
food and drinks really pop, stock
up on limes and lemons from
the fresh produce department.
GET A LOAD OF
THESE FRIES
We can’t get enough of Coles Australian Sweet Potato
Chips 500g^ from the fresh produce department. Made
using Aussie grown veggies, the award-winning chips
make a no-fuss side – just toss them on a tray, drizzle
with oil and bake until tender and deliciously golden.
Serve them topped with avocado, tomato, corn and chilli
and drizzled with Coles Smokey American BBQ Dressing.
^Not available in WA. Winner of Vegetarian Side Category. Survey of 14,000 people by Nielsen.
*Selected stores only. Nutella® is a registered trademark of Ferrero S.p.A.
NEW BAKERY TO THE

The collaboration you’ve been waiting for is here
– Coles Bakery Croissants with Nutella® (2 pack)* have
landed at the bakery, to make all your choc-hazelnut
dreams come true. The flaky, buttery pastries are filled
with a centre of the delicious spread...run, don’t walk!
168 coles.com.au
CLS1218p168 168 8/11/18 4:26 pm

What’s in store?
Antipasto
†Coles Christmas range, available while stocks last. No rainchecks.
FUN ON A STICK
PICK
When it comes to entertaining,
you can’t go wrong with a pack of
Coles Prosciutto 100g. It’s made
Spread sweet festive cheer with
from 100 per cent Australian
limited edition Coles Reindeer
pork, dry cured and air aged for
Pops 240ml (4 pack)†. Made with
a minimum of 100 days. Serve
UTZ-certified cocoa, the chocolate,
it with cheese and fruit on an
caramel and strawberry flavoured
entertaining platter or use it as
pops make a welcome treat on hot
a tasty bruschetta topping.
days, plus they’re a perfect Chrissie
dessert solution for kids.
WEEKNIGHT MEALS
MADE EASY
No time to organise dinner? Beat the rush with
the new Coles BBQ Chicken & Bacon Pizza
and Pumpkin & Fetta Pizza 470g. With a
stone-baked base and mouth-watering toppings,
each pizza is ready in 12 minutes and tastes
great with a green salad on the side.
CLS1218p169 169 8/11/18 4:26 pm

What’s in store?
SECRET
SANTA BUY
Make your list and check it twice
– whatever you do, don’t forget to
pick up a few
boxes of
Assorted
Belgian
THE STAR
Chocolates
140g*. The
creamy chocs
OF THE SHOW
Every festive feast needs a wow dessert,
come wrapped
in beautifully
designed paper
and this one’s a beauty: Coles Finest Luxury so you can
Gingerbread & Butterscotch Sponge pop them
Pudding 600g*. The heat-and-serve straight under
pud is lightly spiced with ginger and the tree or
cinnamon and comes with an addictive into Christmas
butterscotch sauce to drizzle over. stockings. Go
on, grab a box
for yourself too!
MAKE
YOUR
MARK
For a quality dram,
you can’t go past
smooth, rich
Maker’s Mark
Bourbon Whisky
700ml. Distilled,
aged and bottled
at the Maker’s
Mark distillery in
What a cracker
Kentucky, USA,
and hand-dipped
in decorative wax
to seal, it makes Can’t get enough of pork crackling at Christmas? Pick up
a great gift or a new Coles Pork Crackle Straws 60g* for your festive table
special way to toast – the long thin bites are super crunchy and packed with
the festive season. delicious salty flavour, with no fussy oven tricks needed.
170 coles.com.au
CLS1218p170 170 8/11/18 4:27 pm

20241643AA 2018-10-26T17:22:43+11:00
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©2018
Available in the food storage aisle.

Promotion
Time for
a change
Enjoy bonding and play time with
bub, thanks to these family-favourite buys
and gentle new finds from the baby aisle.
1
BABY-FRIENDLY PICKS
1. Free from soap and parabens,
Cetaphil Baby Gentle Wash &
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2
Coles, CUB Nappy Pants feature
a dry-tech ultra-absorbent core,
stretchy waistband and tear-away
sides. 3. All Cocobare skincare
products are formulated with
coconut oil and dermatologically
tested to safeguard sensitive skin.
4. Rascal + Friends nappies are
exclusive to Coles. They’re made
with no nasties and feature a 3D
core, high back waistband and
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#colesmag 173
CLS1218p173 173 8/11/18 5:46 pm

»» »»
EXTRAS BUY A SPECIALLY MARKED
BAG FROM COLES THIS MONTH
AND HELP RAISE MONEY FOR
LITTLE ATHLETICS AUSTRALIA.
Olympic athlete Sally Pearson with

kids from Little Athletics Australia.
HELP COLES RAISE FUNDS TO NURTURE THE

NEXT GENERATION OF AUSSIE ATHLETES
C
ommunity organisation Little Athletics Australia a significant difference to centres that need to expand
encourages kids to stay fit and healthy by offering or replace their equipment.” Centres can also apply for
grassroots sports programs across Australia. The modified sports equipment for kids with disabilities.
organisation relies on funding to help cover the costs of “The Community Fund will help Little Athletics to become
the essential sports equipment that makes these programs more accessible for children of all abilities,” Martin says.
so accessible to young children.
To encourage more young Aussies to get active, Coles
has created the Coles Little Athletics Community Fund.
Customers can help by buying a specially marked Coles
HOW YOU CAN HELP
Buy a specially marked Little Athletics Australia
Community reusable chiller bag – 25 cents from the sale
reusable chiller bag from Coles and 25 cents
of each bag goes directly to the fund, which will give Little
from the sale will go directly to the fund. To find
Athletics centres across Australia grants of up to $5000
out more about the Coles Little Athletics
to purchase much-needed equipment.
Community Fund,
Little Athletics Australia CEO Martin Stillman says that the
go to coles.com.au/
Coles Little Athletics Community Fund has come at just the
littleathleticsfund.
right time. “Buying new sporting equipment can be costly
for many of our centres,” he says. “These grants will make
174 coles.com.au
CLS1218p174 174 8/11/18 2:40 pm

20071536AA 2018-10-23T17:32:17+11:00
Serving Suggestion
Find us in the health food aisle
All products shown may not be available in all stores.

ON THE MENU
This month’s
RECIPES
STARTERS, SIDES & LIGHT MEALS SWEET THINGS
THE MAGAZINE TEAM
Editor-in-Chief Julie Lee
Creative Director Sophia Park
Art Director Sharon Brown
Deputy Editor Sally Paine
Chief Sub Editor Sarah Geelan
Food Editor Sarah Hobbs
Assistant Food Editor Emma Braz
Branded Content Manager Helen MacDougall
Editorial Coordinators
Baby Cos with Avocado Dressing....... 82 Baked Fruitcake Cheesecake ...................72 Jasmine Loxton & Nancine Accetta
Bacon-Wrapped Beef Sausages Black Forest Mini Pavlovas ......................102
Account Manager Teagan Barr
with Tomato Salsa ................................ 63 Candy Cane & Choc Chip Blondie ........ 138
Editorial Enquiries (02) 8114 8975
BBQ Asparagus, Zucchini Cherry & Mixed Berry Ice Cream .......... 100 colesmagazine@mediumrarecontent.com
& Snow Pea Salad .................................. 51 Cherry & Nougat Semifreddo ................ 106
National Advertising Manager
BBQ Prawns with Mango Cherry Pies with Cherry Pastry............. 106 Gillian Cornu 0403 989 105
Mayonnaise.............................................. 46 Cherry Ripple Cheesecake ......................102 Advertising Sales Manager
BBQ Pumpkin Salad .................................. 51 Choc Ripple Christmas Wreath* ............ 123 Jacques Cornu 0410 316 868
Production Manager Chrissy Fragkakis
Broad Bean & Ricotta Tart ......................32 Chocolate & Coconut Crepe Cake ..........34
Chargrilled Eggplant with Chocolate & Hazelnut Pavlova* ............. 132
Yoghurt Sauce........................................ 84 Chocolate Gingerbread Biscuits............ 138
Chargrilled Potato Salad ........................90 Christmas Rocky Road ..............................144
Published by Medium Rare Content Agency
Chorizo & Spanish Bean Salad* ........... 93 Christmas Tree Cupcakes* .......................149 Pty Ltd, ABN 83 169 879 921, Upper Ground
Flatbreads with Prawns & Zucchini .....32 Coconut & Passionfruit Semifreddo.......53 Suite 58, 26-32 Pirrama Rd, Pyrmont,
NSW 2009 for Coles Supermarkets
Fried Polenta with Creamy Pesto Easy Fruit Mince Pies* ...............................147 Australia Pty Ltd, ABN 45 004 189 708,
Photography James Moffatt Styling Marie-Hélène Clauzon *Promotional recipe. †It’s important to adjust this kilojoule level to
800 Toorak Rd, East Hawthorn, Vic 3123.

meet your specific needs, which may be higher or lower than 8700kJ depending on age, gender, height, weight and activity
& Roasted Tomatoes............................ 80 Easy Raspberry Meringue Tower........... 178

levels. Please consult a dietitian or your GP for personalised advice if you are unsure as to how to interpret this information.
© 2018 All rights reserved.

German-Style Potato Salad...................90 Gingerbread Cupcakes ............................. 138 Please forward any queries or feedback
to: Coles Customer Care Dept, Att: Maia
Herb-Parmesan Stuffing ......................... 20 Jelly Cake & Peach Trifle*..........................119 Bryant (Coles Magazine December issue),
Maple Carrots ............................................. 66 Mango-Raspberry Ice Cream Bombe* ...109 PO Box 480, Glen Iris, Vic 3146. Call toll-free:
1800 061 562. Website: www.coles.com.au
Pancetta-Fig Stuffing .............................. 20 Mini Pavlovas with Strawberry & Mint ...130 You can view the Coles Group Ltd Privacy
Policy at www.coles.com.au. Products
Pecan & Orange Rice Salad................... 69 Mint Ice Cream Bombe .............................. 54 featured in the magazine are on offer while
stocks last. Non-food not available in all
Prosciutto-Wrapped Egg Rolls No-Cook Strawberry Cheesecake Trifle 116 stores. Coles reserves the right to limit sale
quantities. Some products or varieties
with Pesto ................................................ 28 Peach & Mascarpone Fridge Cake..........72 featured may not be available in all stores
Sausage & Cornbread Stuffing ............ 20 Peach Melba Trifle........................................114 and some products pictured may have
additional varieties available. Prices shown
Smoked Salmon & Avocado Plum Pudding Truffles ...............................144 are Coles prices at the time of publication
and some prices listed may vary in regional
Wonton Bites .......................................... 46 Raspberry Ricotta Cheesecake* ............ 125 areas. The offering in this magazine is not
available at Coles Express or Coles Central
Southern-Style Sweet Potato Salad ....90 Rocky Road Custard Pudding* ...............121 stores. Not all products available at Coles
Sriracha Mackerel Rolls* ......................... 95 Shortbread Wreaths...................................144 Online. Prices available from 6/12/18 to 2/1/19
(excludes liquor). Recipe costings are based
Veggie Rosti with Smoked Trout ........ 28 Snickers Trifle ................................................114 on quantities used per recipe serve, excluding
pictured drinks unless otherwise indicated,
Strawberry Cheesecake Stack ................ 84 and are based on correct prices at the time
of going to print. Prices may vary between
Traditional Pavlova ..................................... 128 stores. Pricing is to be used as a guide only.
MAIN MEALS Watermelon & Rosewater Pavlova .......130 This publication is not for sale.
White Choc Mango Cheesecake* ............111

BBQ Beef Fillet with Prosciutto........... 49
BBQ Salmon with Rice Salad................ 46 RECIPE INFORMATION
All Coles magazine recipes are tested in a
Best-Ever Glazed Ham ............................. 19
Cranberry & Pecan Stuffed Turkey ..... 69
EXTRAS conventional oven. If you have a fan-forced oven,
reduce the temperature by 20°C. Nutritional
Easy Cherry Glazed Ham ............................ 6 Apple Jelly Gems ...........................................15 analysis is an estimate, based on average values,
using Coles branded products where possible, to
Ham with Pineapple Chutney ................ 66 Balsamic-Cherry Sauce ................................15 allow you to make informed decisions. It excludes
Honey Mustard Roast Chicken Brown Sugar & Mustard Glaze ..................13 ‘to serve’ and ‘serve with’ suggestions and is
with Gravy* ............................................... 61 Cherry & Watermelon Mimosas ...............28 given as general information only. If you have
specific dietary requirements, you are
Orange & Thyme Roast Chicken* .......165 Ginger & Pineapple Punch .........................43 advised to consult your health professional.
Rice & Fetta Stuffed Pumpkin .............. 80 Ginger-Tamari Sauce ..................................... 11
Roast Cauliflower with Miso Mayo ......................................................... 11 NUTRITIONAL VALUE INFORMATION
The percentage daily intake information
Chickpea Salad ...................................... 82 Peach & Rum Glaze .......................................13 on our recipes is calculated using these
Roast Pork Belly with Sage* ................. 59 Spicy Chipotle Cocktail Sauce .................. 11 reference values for an average adult†.
Roast Pork with No-Fail Crackling ...... 19 Sweet Chilli Glaze & Jam .............................13 PER SERVE
Energy 8700kJ Protein 50g Fat 70g Sat Fat 24g Carb
The Ultimate Roast Turkey ..................... 19 Thai Coriander Sauce ...................................15 310g Sugars 90g Dietary Fibre 30g Sodium 2000mg
#colesmag 177
CLS1218p177 177 8/11/18 4:28 pm

Give it a go
don’t make it!

DECK YOUR TABLE WITH THIS FESTIVE EDIBLE
CENTREPIECE – IT’S A TREAT TO MAKE THANKS
TO MERINGUES BOUGHT FROM COLES.
EASY RASPBERRY
MERINGUE TOWER
This impressive centrepiece is easier
to make than it looks – all you need is
2 x 54g pkts Coles Mini Fruity Meringues
(9 pack) and 2 x 100g pkts Coles Meringue
Kisses, plus a few simple kitchen tricks.
CREATE THE BASE
Recipe Emma Braz Photography Steve Brown Styling Michelle Noerianto Food preparation Cynthia Black
To make the tower, cut a 50cm circle from
thin cardboard and cut in half. Shape 1 half
into a cone, cutting excess to fit. Secure
firmly with tape. Place on a serving platter.
MAKE THE BUTTERCREAM
Use an electric mixer to beat 50g butter,
softened, in a bowl until pale and creamy.
Gradually beat in ¾ cup (120g) pure icing
sugar. Beat in 25g raspberries.
NOW DECORATE
Spread bases of 10 fruity meringues with
a little buttercream. Arrange around base
of the cone. Spread bases of 10 meringue
kisses with a little buttercream. Sandwich
with 10 more meringue kisses and attach
to the cone using a little buttercream.
Attach remaining meringue kisses and extra
raspberries to the cone using remaining
buttercream. Decorate with thyme sprigs.
Share with us!

Tag your pics with
#colesmag
178 coles.com.au
CLS1218p178 178 8/11/18 4:27 pm

20116126AA 2018-10-26T17:02:09+11:00
OUR DRIEST NAPPY

& NAPPY PANT
NOW IN UNISEX
Now even drier patented

DRYTOUCH® layer
®/TM Trademarks of Kimberly-Clark Worldwide, Inc. or its affiliates. © KCWW. ©Disney

20101701AA 2018-10-16T08:43:14+07:00
ENJOY
WITH YOUR
FAVOURITE
CHRISTMAS
DESSERT
THE TRADE MARKS BUNDABERG, BUNDABERG RUM, BEAR DEVICE AND BUNDABERG BEAR & RUM DEVICE
ARE OWNED BY BUNDABERG DISTILLING COMPANY PTY LIMITED AND ARE BEING USED UNDER LICENSE.
THE MARKETING POOL

DATE:
Ph: w: JOB NUMBER:
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Coles December 2018

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| YOURS FREE | DECEMBER 2018

Find all the

CLS1218p001 1 8/11/18 12:41 pm

CLS1218p003 3 8/11/18 5:50 pm

ENTERTAINING, PLUS CLEVER IDEAS

FESTIVE FAVOURITES CHRISTMAS ENTERTAINING THREE NEW TWISTS

p102 p19 p90

ON THE COVER...P6 CURTIS’ ULTIMATE CHRISTMAS...P9 ALL-NEW POTATO SALADS...P88

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EASY CHERRY GLAZED HAM

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Gooey caramel sauce and chewy brownie pieces through

I've got your festive feast covered with delicious

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HOW CAN I KEEP

GINGER-TAMARI SAUCE MISO MAYO

1. In a small bowl, whisk mayonnaise,

1½ cups (420g) tomato sauce

1. In a blender, place tomato sauce,

Best-Ever Glazed Ham

CLS1218p012 12 8/11/18 5:41 pm

I’M NOT SURE I’VE

PEACH & RUM GLAZE ¼ cup (70g) Dijon mustard

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Roast Pork with

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THAI CORIANDER SAUCE dissolves. Stir in remaining

CLS1218p015 15 8/11/18 5:42 pm

CLS1218p016 16 8/11/18 5:42 pm

CLS1218p017 17 8/11/18 5:42 pm

Not all products are available in all stores.

BEST-EVER GLAZED HAM 1. Preheat oven to 180°C (160°C

4.2kg Coles RSPCA Approved

2 carrots, peeled, coarsely chopped feast – they’re both available at Liquorland.

CLS1218p019 19 9/11/18 3:36 pm

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17492 MOO Coles Magazine FP ad FA2.indd 1 12/10/18 8:49 am

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CAN I LEAVE OUT

CLS1218p026 26 8/11/18 5:39 pm

THIS GOURMET TWIST ON A

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4. Meanwhile, place parsley, half the

QUICK FIX platter and drizzle with the pesto.

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Veggie Rosti with

CLS1218p029 29 8/11/18 5:40 pm

Broad Bean &

CLS1218p031 31 8/11/18 5:40 pm

BROAD BEAN & FLATBREADS WITH

2 cups (300g) frozen broad beans 2½ cups (375g) self-raising flour

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WHITE CHOCOLATE &

2 cups (300g) plain flour

1. Sift the flour into a large bowl and

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We’re for Baked Goods & Good Enoughs

Join us in apology-free baking at Queen.com.au/Christmas

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