December - Season Festive PDF

FREE
ISSUE 138
DECEMBER 2017
woolworths.com.au
DECEMBER 2017
ISSUE 138
celebrate
THE SEASON
festive brunch
+
traditional
with a twist
+
Happy holidays!
summer desserts
SWEET
WREATH, P25
ha
re s t m
S
as
the s hri
pirit of C
FRE1217p001 1 10/10/2017 9:34 AM
PHILLY delights
at Christmas
Sit back and watch the smiles when you serve these
Philadelphia Cream Cheese desserts on your festive table.
SERVING TIP
Top each
cup with some
PHILADELPHIA CREAM Philadelphia
CHEESE & CHERRY RIPE Cream Cheese
beaten with icing
CHOCOLATE CUPS sugar and vanilla
Prep 30 mins + refrigeration time essence.
Cook 2 mins | Makes 24
100g choc ripple biscuits

11/2 tbs desiccated coconut
50g melted butter
250g Philadelphia Cream
Cheese, softened
3 Cherry Ripe bars
150g dark chocolate
2 tsp vegetable oil
maraschino cherries, to garnish
1 Process biscuits and coconut in

a food processor until finely chopped.
Transfer to a bowl and stir in butter.
Divide mixture among 24 mini
muffin holes, pressing down firmly
for an even base. Refrigerate for
30 minutes.
2 Beat Philadelphia Cream Cheese
until soft and smooth. Finely chop
Cherry Ripe bars, stir into cream
CHERRY RIPE, PHILLY & PHILADELPHIA ARE TRADE MARKS OF

cheese and spoon evenly over biscuit
bases. Using a teaspoon, smooth top
of filling. Refrigerate until firm.
3 Microwave chocolate and oil in
a microwave-safe bowl on medium
in 1 minute bursts, stirring between MONDELZ INTERNATIONAL GROUP
minutes, for 3 minutes.
4 Pour chocolate over the top of
Philadelphia Cream Cheese mixture.
Top with extra Philadelphia Cream
Cheese (see Tip) and a maraschino
cherry. Refrigerate for 30 minutes.
5 Slide a thin spatula around cream
cheese cups and pop out of tin.
6 Refrigerate until ready to serve.
FRE1217p002 2 9/10/2017 1:37 PM

woolworths promotion
PEANUT BUTTER & 1 Combine biscuit crumbs and

POPCORN PHILLY butter then press into the base of
CHEESECAKE a greased and lined 22cm round
Prep 45 mins | Cook 10 mins | Serves 12 springform pan. Chill.
2 Beat the Philadelphia Cream
11/4 cups chocolate biscuit Cheese, caster sugar and vanilla
CHERRY RIPE, PHILLY & PHILADELPHIA ARE TRADE MARKS OF
crumbs with an electric mixer until smooth.

80g butter, melted Stir in gelatine and peanut butter,
500g Philadelphia Cream then fold through the cream. Pour
Cheese, softened mixture over prepared base. Chill for
2/3 cup caster sugar 3 hours or until set.
1 tsp vanilla 3 Heat sugar in a saucepan over
MONDELZ INTERNATIONAL GROUP
3 tsp gelatine dissolved a medium-high heat, without stirring,

in 1/4 cup boiling water for 2 minutes or until sugar begins A CROWD-PLEASER
3/4 cup peanut butter to melt. Continue cooking, stirring If youre looking for the ideal taste
1 cup thickened cream, occasionally, for 2-3 minutes or sensation for your Christmas
softly whipped until golden. Remove from heat entertaining, look no further than
Philadelphia Original Block Cream
1 cup sugar and carefully add extra cream.
Cheese. Its deliciously consistent
1 cup thickened cream, extra Stir until smooth. Allow to cool. creaminess makes it perfect to use for
1/4 cup popping corn, popped as 4 Top cheesecake with popcorn and dips, salads, soups and desserts.
per packet instructions drizzle over sauce. Serve immediately.
FRE1217p003 3 9/10/2017 1:37 PM

Castello-tasiest-wa 2017-09-08T10:16:30+10:00
EXPERIENCE
THE CREAMY SENSATION
of Castello Double Cream Brie

Matured from the centre

for a mild taste and soft,
creamy texture.
castellocheese.com
lets celebrate!
Nothing beats the Aussie festive season: long brunches and
barbecues, drinks with friends, and that Christmas feast to relish!
A
s the weather heats up, and the countdown to
Christmas and a New Year begins, its the ideal magazine team
time to catch up with friends. Turn to p29 for Magazine Manager,
our favourite brunch recipes not too early and Woolworths
not too late makes this a top time to entertain! If the Nicky Harper
MERINGUE MAGIC afternoon is more your style, see p100 for a menu you Editor
I adore a summer pav, and can enjoy alfresco. Theres also a delicious range of Cassie Mercer
the one on p85 is to die for! summer fruits hitting the shelves see p9 for sweet and Food Editor
Nicky Harper, Woolworths savoury options to enjoy mangoes, cherries, peaches Christine Sheppard
magazine manager and watermelon. But lets be real: when it comes to
Creative Director
December, we need to talk about Christmas! However Michelle Ball
your family celebrates, we have the recipes for you.
Go traditional with a twist on p48, from succulent turkey Digital Art Director
David Fairs
to sesame-crusted pork. Get the trimmings right on p59,
with our Cooking School 101 guide to perfect gravy, Senior Designer
Oanh Vu
stuffing and spuds. Finish with a showstopping dessert
from our selection on p83, then toast the New Year with Designer
TROPICAL & TERRIFIC our party nibbles and cocktails on p111. If all that sounds Karen Jang
The coconut crusted prawns like too much work, we even have cheats solutions on Chief Sub-Editor
with mango salsa on p17 tell p77. And, finally, Jamie Oliver has divine ideas for Kyle Rankin
leftovers on p93. The seasons best to you and yours!
Th e Fresh team
me that summer is here! Senior Sub-Editor
Cassie Mercer, editor Darren Wells
Account Director
Taylor-Lee George
Account Coordinator
FREE
ON THE COVER, Rebecca Finch
Sweet wreath (recipe, p25)
woolworths.com.au
photographer Jeremy Simons, Production Manager
and stylist Sarah OBrien. Neridah Burke
TINY TREATS celebrate Director of Operations,
Christmas is always magical for
THE SEASON
festive brunch
+
DOWNLOAD THE Content Marketing
APP ITS FREE!
traditional
kids. I love our mini gingerbread

with a twist
+
summer desserts
Marc Glassman
Fresh is available from the
houses on p22, and so will they! SWEET
WREATH, P25
ha
re App Store and Google Play. Head of Content,
st m
S
as
the s
Christine Sheppard, food editor pirit of Chri
Woolworths
Joanna Rose
PUBLISHED BY NEWSLIFEMEDIA PTY LTD (ACN 008 923 906), Level 1, Locked Bag 5030, Alexandria, NSW Content Marketing
2015. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Corp Australia (ACN 007 871 178). Copyright Manager, Woolworths
2017 by NewsLifeMedia Pty Ltd. All rights reserved. Reproduction in whole or part is strictly forbidden without written Natalya Mandelberg
permission of the publisher. Woolworths Fresh and NewsLifeMedia Pty Ltd accept no responsibility in respect
Multi-Channel Content
of any products, services or goods which may be presented in this magazine, or any errors in editorial references.
Woolworths Fresh October 2017. Colour separations by NewsPremedia. Products featured in this magazine are Planner, Woolworths
available in all states in the majority of stores unless specified. ISSN 1839-7123. Georgina Simon
Printed by PMP
ADVE RTIS I N G
Limited. Paper fibre woolworthsmediahub.com.au
is from sustainably
managed forests and
controlled sources.
FRE1217p005 5 10/10/2017 10:13 AM

D E C E M B E R 2 017
9 29 83
fresh in season lets brunch tutti frutti!
contents
the joys of our summer Christmas
9 f resh in season
mangoes, cherries, watermelon & peaches
20 20 dear santa
dear santa
party food for the kiddies Christmas!
29 lets brunch
an easy menu for entertaining friends
48 Christmas favourites with a twist

a new take on the traditional festive fare
59 cooking school 101

all the trimmings for the perfect feast
77 Christmas cheats
handy helpers for easy entertaining
83 tutti frutti
showstopper celebration desserts
93 jamies makovers
give Christmas leftovers a delicious new life
FRE1217p006 6 9/10/2017 1:43 PM

100 summer holiday
111
an alfresco lunch to enjoy on a sunny day
111 its party time!

its party celebration food to ring in the new year
time 124 fresh reader

share your recipes and get answers to
your culinary queries
126 fresh bites

discover the latest food trends and
products at your local Woolworths
48
Christmas
u
favo r ites w s t
it h a t w i
RECIPE KEY: vegetarian gluten free low fat lower GI
FRE1217p007 7 9/10/2017 1:43 PM

PER12769Calypso 2017-09-06T09:54:08+10:00
Only Calypso
makes it Perfect
With less seed and more firm, deliciously
sweet mango, Calypso is the perfect
choice for a Brle thats really easy to
make but really hard to share!
BRLE CALYPSO MANGO

WITH PASSIONFRUIT CREAM
Serves: 4
Prep Time: 15 mins
Cooking Time: 10 mins
Ingredients
4 Calypso Mangoes
cup white sugar
Passionfruit Cream
300ml thickened cream
cup sour cream
1 tsp vanilla bean paste
2 passionfruit, pulp removed
Method
1. To make passionfruit cream, whip the cream,
sour cream and vanilla together until thick.
Fold through the passionfruit. Cover and
refrigerate until ready to serve.
2. Cut the cheeks from the mangoes. Score the
mango cheeks. Spoon the sugar onto a plate.
3. Heat a large, non-stick frying pan over high heat.
Dip 2-3 mango cheeks (see tip), cut-side down,
into sugar. Place a sheet of baking paper into the
hot pan, then add mangoes, cut-side down. Cook
for 3-4 minutes, or until sugar has caramelised.
Using tongs, lift mango cheeks onto tray,
nto a trayy, cut
side up. Discard the paper. Repeat remaining
at with remmaining
mangoes and sugar.
4. Serve mangoes with passionfruitt cream.
Tip: Best to cook in batches so the pan stays

hot and mango doesnt stew. You can also cook
mangoes on a flat plate of a barbecue if you prefer.
They are delicious served with coconut ice-cream.
For more delicious

ous ways to
pso Mangoes
cook with Calypso
psomango.com.au
visit www.calypsomango.com.au
freshIN SEASON
Indulge in summer's succulent fruits.
From mangoes to cherries, watermelon
and peaches, we have a sweet or savoury
recipe to suit all tastebuds!
PHOTOGRAPHY: CRAIG WALL STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: DIXIE ELLIOTT
There's an abundance summer holiday s

of gr e
eat seasonal fruit for th
fresh December 2017 9
FRE1217p009 9 9/10/2017 1:44 PM

THE WATERM ELON
FARMER
Darryl OLeary and his team
have been growing watermelons
for Woolworths for 30 years.
He recommends cutting and
storing watermelon in an airtight
container in the fridge rather than
wrapping it back in plastic wrap
as itll stay fresher for longer.
WATERMELON PUNCH
Prep 25 mins | Serves 6
1/2 cup caster sugar

1/2 cup lemon juice
1/2 bunch mint
6 cups chopped watermelon
2 x 275ml bottles Vodka Cruiser
Juicy Watermelon
750ml bottle soda water or sparkling
mineral water
4 cups crushed ice
extra mint leaves to garnish
1 Combine sugar, juice and mint

in a bowl. Stir until combined,
crushing mint to extract flavour.
Stand for 20 minutes for sugar
to dissolve.
2 Meanwhile, process watermelon
TOP TIP in a food processor until finely
If you'd prefer a chopped. Strain through a fine
non-alcoholic version, sieve into a large bowl, discarding
replace the Vodka
solids. Strain sugar mixture and
Cruisers with extra
soda water. add to watermelon pure with
Vodka Cruisers, sparkling water
and ice. Pour into glasses and serve
garnished with mint leaves.
10 woolworths.com.au
FRE1217p010 10 9/10/2017 1:45 PM

in season
Thes
e pud -cre a m
dings a ce
re delic ious served w ith vanilla i
CHOCOLATE & CHERRY 1 Place cherries and port into 5 Divide mixture evenly between
CHRISTMAS PUDDINGS a saucepan and bring to the boil over bowls and smooth tops. Pour enough
Prep 15 mins | Cook 40 mins | Serves 6 medium heat. Simmer for 5 minutes hot water into roasting pan to come
until cherries have softened. Remove halfway up the sides of the bowls.
250g cherries, pitted, roughly from heat and cool. 6 Bake for 35 minutes or until
chopped 2 Preheat oven to 160C. Grease puddings are cooked through when
1/2 cup port 6 x 1-cup capacity mini pudding tested in the centre with a skewer.
200g good-quality dark chocolate, bowls and line bases with baking 7 Meanwhile, to make chocolate
roughly chopped paper. Lay a tea towel into the base sauce, heat cream in a small pan
160g butter, chopped of a roasting pan and sit bowls on top. over medium heat until small bubbles
3 eggs 3 Stir chocolate and butter in form around the edge. Remove from
1/2 cup firmly packed brown sugar a heatproof bowl over a saucepan heat, add chocolate and stir until
3/4 cup plain flour of simmering water until melted and melted and smooth.
2 tbs Dutch cocoa smooth. Cool. 8 Stand puddings for 5 minutes.
1 cup almond meal 4 Beat eggs and sugar in a bowl with Turn out onto serving plates. Serve
extra fresh cherries, to garnish electric beaters until light and creamy. with chocolate sauce spooned over
chocolate sauce Sift flour and cocoa over egg mixture and topped with a fresh cherry.
125g thickened cream and stir in with almond meal. Add NUTRITION Per serve: 13g protein, 60g fat
200g good-quality dark chocolate, chocolate and cherry mixtures and (32g sat fat), 75g carb, 55g sugars, 4g dietary
chopped stir gently until combined. fibre, 250mg sodium, 3850kJ (920 cals)
FRE1217p011 11 9/10/2017 2:03 PM

BARBECUED CHICKEN and honey. Stir until combined and
PIECES WITH CHERRY mixture comes to the boil. Simmer
CHIPOTLE GLAZE for 15 minutes or until cherries are
Prep 15 mins | Cook 1 hr | Serves 4 very soft and mixture has thickened
slightly. Set aside to cool.
1 tbs olive oil 2 Transfer to a food processor and
THE CHERRY FARMER 1 red onion, finely chopped process until a thick, smooth sauce
Wandin Valley Farms has been 2 garlic cloves, crushed forms. Season with salt and pepper.
growing cherries since 1893, and 350g cherries, pitted, halved Transfer half of the sauce to a serving
Tim Jones ensures the best get 1 tbs chipotle in adobo sauce bowl and stir in remaining cherries.
to Woolworths throughout the 1 cup chicken stock Reserve until ready to serve.
southern hemisphere's growing 1 large lime, juiced 3 Preheat a barbecue on medium
season. Fresh cherries arent 1/4 cup brown sugar heat. Lay chicken on a baking
justfor Christmas, he says. 2 tbs balsamic vinegar paper-lined tray. Brush with sauce.
They are the taste of summer. 1 tbs honey Place tray in barbecue and close
4 chicken thigh cutlets and hood. Cook for 40 minutes, brushing
4 chicken drumsticks occasionally with sauce, until
chicken is golden and cooked
W AT C H N O W 1 Heat olive oil in a saucepan over through. Serve chicken with reserved
medium heat. Cook onion and extra sauce.
To see how to pit cherries,
download Fresh for free garlic for 4 minutes or until softened. NUTRITION Per serve: 38g protein, 23g fat
from the AppStore Add three-quarters of the cherries, (6g sat fat), 21g carb, 19g sugars, 2g dietary
and Google Play. sauce, stock, juice, sugar, vinegar fibre, 495mg sodium, 1830kJ (435 cals)
FRE1217p012 12 10/10/2017 8:59 AM

in season
WATERMELON & FETA SALAD small watermelon, cut into fingers sea salt and pepper. Slice cucumber
Prep 15 mins | Serves 6 1 avocado, sliced into long wedges.
1 small red onion, thinly sliced 2 Arrange cucumber, watermelon,
1 cup pitted green olives, sliced avocado, onion and olives on
100g feta, crumbled a platter. Top with feta, dressing
1/3 cup extra virgin olive oil 1 cup mint leaves and herbs. Serve.
2 tbs balsamic vinegar 2 tbs lemon thyme leaves NUTRITION Per serve: 6g protein,
2 tsp horseradish cream 32g fat (8g sat fat), 28g carb, 27g
2 Lebanese cucumbers, 1 Whisk oil, balsamic vinegar and sugars, 5g dietary fibre, 670mg
halved lengthways horseradish cream in a jug with sodium, 1795kJ (430 cals)
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FRE1217p013 13 9/10/2017 1:45 PM

ing for a thick
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sm e bl t e
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MANGO FRAPPE Stir over medium heat until sugar

Prep 15 mins | Cook 5 mins dissolves and mixture comes to the
Serves 4 boil. Simmer for 2 minutes. Remove
from heat and set aside to cool and
2 cups coconut water allow the flavours to infuse.
THE MANGO FARMER 1/3 cup caster sugar 2 Strain syrup into a blender. Discard
For Ben Martin summer means 1 large lemon, juiced solids. Remove flesh from mangoes
harvesting mangoes with his 1 lemongrass stem, and roughly chop. Set a little aside to
wife Ash-Lei and parents Gary trimmed, bruised use as a garnish, then add to blender
and Bernadette on their farms 2 large mangoes with sorbet and ice. Blend until thick
in Queensland, then sending the 500g Weis mango sorbet and smooth. Spoon into glasses and
produce within days to Woolworths. 3 cups ice cubes serve topped with reserved mango.
I love adding a mango to salads, it NUTRITION Per serve: 2g protein, 0.5g fat
gives such a fresh, sweet flavour. 1 Place coconut water, sugar, juice (0g sat fat), 73g carb, 71g sugars, 2g dietary
and lemongrass stem in a saucepan. fibre, 30mg sodium, 1305kJ (310 cals)
FRE1217p014 14 9/10/2017 1:45 PM

in season
THE PEACH FARMER

Scott Montague is keen for summer,
set to deliver good eating quality
and sugar levels for white and
yellow peaches alike. Peaches are
all about versatility. I love seeing
them grilled on the barbecue,
or part of a cheese platter. Theyre
such an attractive fruit.
PEACH & PISTACHIO MELBA

Prep 20 mins | Cook 25 mins | Serves 6
80g pistachios
13/4 cups caster sugar
750ml bottle of prosecco
6 peaches, stoned, halved
1 cup frozen raspberries, thawed
vanilla ice-cream, to serve
1 Place pistachios on a large oiled

tray. Stir 3/4 cup of the sugar and 2 tbs
water together in a small saucepan
over low heat until dissolved. Bring to
the boil and cook without stirring for
5-8 minutes until golden. Immediately
pour sugar syrup over pistachios and
set aside to harden. When cool,
break into shards.
2 Stir prosecco and remaining sugar
in a medium saucepan over medium
heat until sugar has dissolved. Bring
to the boil, add peaches and reduce
heat to medium low. Simmer for
10-15 minutes or until tender.
3 Pure raspberries with 1/2 cup of
the peach syrup. Serve peaches with
vanilla ice-cream, raspberry sauce
TOP TIP
and pistachio shards.
Any leftover syrup
NUTRITION Per serve: 6g protein, 12g fat
comes in handy to make
(4g sat fat), 88g carb, 87g sugars, 7g dietary the base for a refreshing
fibre, 60mg sodium, 2305kJ (550 cals) fruit punch.
FRE1217p015 15 9/10/2017 1:45 PM

CHARGRILLED PEACH 2 tbs olive oil oil and season. Chargrill salmon
WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
& SALMON SALAD 80g baby rocket and peaches for 3 minutes,
Prep 15 mins | Cook 15 mins | Serves 6 1/4 cup roasted hazelnuts, turning until charred on all sides.
roughly chopped Transfer to a plate.
3 Flake salmon into large pieces
1 Whisk oil, vinegar and honey and discard skin. Combine
1/3 cup extra virgin olive oil in a jug with salt and pepper. Place salmon with snow peas, cucumber,
2 tbs rice wine vinegar snow peas in a bowl and cover with peaches and rocket on a serving
2 tsp honey boiling water. Stand for 2 minutes platter. To serve, drizzle with
180g snow peas, trimmed, thinly until soft and bright green. Drain and dressing and scatter with chopped
sliced lengthways refresh in iced water. Slice cucumbers roasted hazelnuts.
2 Lebanese cucumbers into long diagonal strips. NUTRITION Per serve: 33g protein, 35g fat
4 boneless salmon fillets, skin on 2 Heat a chargrill over high heat. (7g sat fat), 11g carb, 10g sugars, 4g dietary
3 peaches, cut into wedges Brush salmon and peaches with fibre, 65mg sodium, 2065kJ (495 cals)
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add c olour, texture and a
FRE1217p016 16 9/10/2017 1:45 PM

in season
COCONUT CRUSTED
WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
PRAWNS WITH MANGO SALSA TOP TIP

Prep 20 mins | Cook 15 mins | Serves 6 The mango salsa
is also delicious served
as an accompaniment
2 mangoes
to other varities
1 Lebanese cucumber, halved of seafood, as well
lengthways as chicken.
1 bunch coriander, with roots
2 limes, rind finely grated and juiced
1 tbs grated palm sugar
1 tbs fish sauce
11/2 cups panko breadcrumbs
1 cup shredded coconut
1kg green prawns, peeled, deveined,
tails intact
1/2 cup plain flour
3 eggs, whisked
vegetable oil, for deep frying
finely sliced red chilli, extra coriander
leaves and lime wedges, to serve
1 Cut cheeks from mangoes and

scoop out flesh. Dice and place in a
bowl. Scoop seeds from cucumber
and discard. Dice cucumber. Wash
and finely chop coriander root.
Remove sprigs from coriander. Add
cucumber, lime rind, juice, coriander,
sugar and fish sauce to mango.
Season to taste. Toss to combine.
2 Combine breadcrumbs and coconut
in a bowl. Lightly coat prawns with
flour, dip in beaten egg and roll in
coconut mixture. Place on a tray.
3 Heat oil in a saucepan over medium-
high heat. Cook prawns in batches
for 3 minutes, or until golden and
crisp. Remove with a slotted spoon
and transfer to a paper towel-lined
tray. Garnish with chilli and coriander
leaves and serve immediately with
mango salsa and lime wedges.
(9g sat fat), 30g carb, 11g sugars, 5g dietary
fibre, 730mg sodium, 1915kJ (460 cals)
FRE1217p017 17 9/10/2017 1:46 PM

VAN0044_PRIMO_WW_FRESH-MAG_Stress Free Xmas.pdf 1 8/9/17 3:08 pm
CM
MY
CY
CMY
K
super spread
Make your Christmas magical and please the entire family
with the versatile creaminess of Western Star.
CHIPOTLE & LIME

BARBECUED PRAWNS
Prep 20 mins | Cook 10 mins | Serves 8 TIP
Save leftover
chipotle Spreadable
250g Western Star Spreadable mixture in a sealed
Original Soft container in the
1 tbs chipotle in adobo sauce fridge and use as
1 large lime, finely grated rind an easy bagel
topping.
and 2 tbs juice
1/3 cup coriander sprigs, finely chopped
40g Western Star Spreadable
Original Soft, extra
1 tbs olive oil
1kg medium green prawns, peeled,
deveined, tails intact
brioche slider buns, to serve
shredded iceberg lettuce, to serve
1 large avocado, cut into wedges
sliced tomatoes and lime cheeks,
to serve
1 Place Western Star Spreadable

Original Soft, chipotle, lime rind,
lime juice and coriander in a bowl
and stir until well combined. Spoon
into a serving bowl.
2 Heat a barbecue hotplate or
frying pan over a medium heat.
When hot, add extra Western Star
Spreadable Original Soft and oil.
When the Spreadable has melted,
add prawns and cook for 8-10 minutes,
turning occasionally, or until cooked.
3 Place prawns on a platter topped
with dollops of the flavoured
Spreadable mixture while hot.
Serve prawns with halved, toasted
brioche buns, shredded lettuce,
avocado, tomato, lime cheeks and
remaining Spreadable mixture.
THE VERSATILE ORIGINAL

Nothing beats the original creamy taste of Western Star
Spreadable Original Soft. Easily spreadable, its versatile to use
and fab to eat. Its a natural fit on toast and pancakes, but can
also be used to baste, as a marinade, on roasts or added to sauces.
FRE1217p019 19 9/10/2017 1:38 PM

Dear Santa
Have yourself a merry little Christmas with these
adorable ideas for kids treats and snacks.
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN

STRIPY MINI 2 Beat the egg whites with cream 4 Bake for 40 minutes, then turn
MERINGUE KISSES of tartar using a mixer until soft off the oven, prop the door open
Prep 20 | Cook 40 mins + cooling peaks form. Gradually add in the and leave meringues to cool slowly
Makes about 40 sugar and continue beating for inside the oven for 1 hour.
RECIPE DEVELOPMENT: CHRISTINE SHEPPARD
10 minutes until thick, glossy NUTRITION Per serve: 0.5g protein, 0g fat
4 egg whites and the peaks are stiff. Beat in (0g sat fat), 3g carb, 3g sugars, 0g dietary
1/4 tsp cream of tartar essence, if desired. fibre, 5mg sodium, 55kJ (15 cals)
120g caster sugar 3 Using a small clean paintbrush,
few drops of peppermint add stripes of red food gel to the
or rose essence (optional) inside of the piping bag. Fill bag W AT C H N O W
red gel food colour with meringue mixture. Pipe small For tips on adding
dollops of meringue on trays, pulling stripes to your
meringue, download
1 Preheat oven to 110C. Line the bag straight up to form little Fresh for free from
2 baking trays with baking paper. peaks. You can also make candy the AppStore and
Fit a piping bag with a star nozzle. cane shapes, if you like. Google Play.
FRE1217p020 20 10/10/2017 9:11 AM

treats for kids
ore for our full

in st ran
ee gic
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ge ees and dec ora
..
of
Christmas m a o tr
st tio
S
.. bon ns
fro rib !
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RECIPE DEVELOPMENT: CHRISTINE SHEPPARD
FRE1217p021 21 10/10/2017 9:11 AM

MINI GINGERBREAD 1 Melt butter, sugar and syrup or until darkened and firm. Cool
HOUSES together in a pan over low heat until completely before assembling.
Prep 30 mins + chilling | Cook 10 mins smooth. Remove from heat and cool 6 Meanwhile, combine icing
+ assembling | Makes 16 5 minutes. Sift flour, mixed spice and sugar, egg white and lemon juice
ginger together in a bowl. in a bowl, stirring until smooth.
60g unsalted butter 2 Add butter mixture and egg to Transfer some of the mixture
1/2 cup brown sugar flour mixture and stir until combined. to a small snap-lock bag and
1/4 cup golden syrup Divide dough in half, wrap both snip the corner. Attach sides
21/4 cups plain flour portions in plastic and chill for 1 hour. to a front by piping icing along
2 tsp ground mixed spice 3 Roll out 1 portion of dough on edges. Press firmly and allow to
2 tsp ground ginger baking paper until 3mm thick. set. Attach back panel. When set,
1 egg, lightly whisked 4 Using the template (visit finish by attaching the 2 roof
icing woolworths.com.au/christmas to panels. When all pieces are dry,
250g pure icing sugar, download), cut out shapes. Shape attach the chimneys and decorate
sifted thumbnail-sized pieces as chimneys. as pictured. Dust with icing sugar
1 egg white Transfer to baking paper-lined trays. for a snow effect.
1/2 tsp lemon juice Freeze for 15 minutes. NUTRITION Per serve: 3g protein, 4g fat
extra sifted icing sugar, 5 Preheat oven to 180C. Bake (2g sat fat), 39g carb, 24g sugars, 1g dietary
for dusting gingerbread shapes for 8 minutes fibre, 15mg sodium, 850kJ (205 cals)
W AT C H N O W
For tips on making these
gingerbread houses, download
Fresh for free from the
AppStore and Google Play.
FRE1217p022 22 10/10/2017 9:11 AM

treats for kids
RUDOLPH ROLLS in half and push into tops of rolls. TOP TIP
Prep 10 mins | Makes 12 For noses, attach 1 cherry tomato These cute rolls are
to one end of each roll, using a piece incredibly versatile!
Fill 12 small wholemeal bread rolls of mini pretzel. Try a variety of fillings,
with soft lettuce, 1 leg ham slice, NUTRITION Per serve: 9g protein, 9g fat like chicken, sliced roast
beef or cheese.
1 tomato slice and 2 avocado slices. (2g sat fat), 21g carb, 2g sugars, 4 dietary
For antlers, break 12 mini pretzels fibre, 530mg sodium, 855kJ (205 cals)
FRE1217p023 23 10/10/2017 9:11 AM

treats for kids
SHORTBREAD TREES 1 Beat butter, sugar and vanilla Roll 1 portion of dough between
Prep 10 mins + chilling | Cook 20 mins together in a bowl until very pale 2 sheets of baking paper until
per batch | Makes 40 and creamy. Add flour and stir 4mm thick. Using a tree-shaped
until a soft dough forms. Turn onto biscuit cutter, cut biscuits from
250g unsalted butter, a lightly floured surface and gently dough. Transfer to trays. Bake
softened knead until smooth. for 15-20 minutes or until light
2/3 cup caster sugar 2 Halve dough and shape each golden. Transfer to a wire rack to
1 tsp vanilla extract portion into a disc. Wrap in plastic. cool. Dust with icing sugar to serve.
2 1/2 cups plain flour Chill for 20 minutes or until firm. NUTRITION Per serve: 1g protein, 5g fat
sifted icing sugar, 3 Preheat oven to 160C. Line (3g sat fat), 6g carb, 0.5g sugars, 0.5g
to serve 2 baking trays with baking paper. dietary fibre, 0mg sodium, 325kJ (80 cals)
TOP TIP
If making the Sweet
wreath (opposite)
you can use half of the
shortbread dough to
make the biscuit
sandwiches.
FRE1217p024 24 10/10/2017 9:12 AM

Ge
to
lde cr
mea
r kid er
tt
s to bu
help
m a nd
spread th a
e bi scuits w ith j
SWEET WREATH small strawberries and 3 Meanwhile, beat butter until creamy.
Prep 30 mins | Cook 10 mins mint leaves, to garnish Beat in icing sugar until smooth.
Serves 8 Stir in milk. Spread half the biscuits
1 Preheat oven to 160C. with a little jam and remainder with
1/2 quantity of shortbread dough (see Line a baking tray with baking buttercream. Sandwich together.
recipe for Shortbread trees, opposite) paper. Prepare shortbread Arrange biscuits, meringues, crushed
80g unsalted butter, mixture and roll out to 4mm meringues, strawberries and leaves
softened thick. Cut out rounds using fluted in a wreath shape on a large board.
2/3 cup pure icing sugar 4.5cm and plain 3cm cutters. Dust with icing sugar and scatter
2 tsp milk 2 Transfer to tray and bake with mint and serve.
1/4 cup strawberry jam 8-10 minutes or until pale NUTRITION Per serve: 3g protein, 22g fat
1/4 quantity of Mini meringues golden. Transfer to a wire rack (14g sat fat), 32g carb, 16g sugars, 1g dietary
(see recipe p20) and cool completely. fibre, 10mg sodium, 1420kJ (340 cals)
FRE1217p025 25 10/10/2017 9:12 AM

treats for kids
SANTAS MEAT PIES 1 Heat oil in a non-stick frying 12 rounds from pastry sheets.
Prep 30 mins | Cook 40 mins | Makes 12 pan over medium heat. Add onion Cut out snowflake or star shapes
and cook for 3 minutes until soft. from remaining pastry to decorate
2 tbs olive oil Add mince and cook, breaking up pies. Press rounds into muffin
1 small onion, finely chopped the lumps with a wooden spoon, tray to line base and sides. Fill with
300g minced beef until browned. Add flour and cook meat mixture (see Tip). Top pies
2 tbs plain flour for 1 minute. Stir in carrot, zucchini, with decorations and brush with
1 carrot, finely grated diced tomatoes, tomato paste and egg. Bake for 20 minutes or until
1 zucchini, finely grated cup water. Simmer 10 minutes. puffed and golden.
400g can diced tomatoes Cool completely. NUTRITION Per serve: 10g protein,
1 tbs tomato paste 2 Preheat oven to 200C. Grease 14g fat (6g sat fat), 17g carb, 2g sugars,
3 sheets frozen puff pastry, thawed a 12-hole medium muffin tray. 2g dietary fibre, 130mg sodium, 1005kJ
1 egg, beaten Use a 10cm round cutter to cut (240 cals)
TOP TIP
Store any leftover
pie filling in an airtight
container in the
freezer for up to
one month.
FRE1217p026 26 10/10/2017 9:12 AM

FRE1217pAspenS26_FP 2017-08-30T11:37:45+10:00
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SOFT
DRINK
DONE
DIFFE-
RENTLY.
Woolworths WW Fresh Mag Ad - ALT 206 x 275_FA_outlined.indd 1 12/09/2017 3:51:27 PM
lets
BRUNCH
PHOTOGRAPHY: JEREMY SIMONS STYLING: DAVID MORGAN
Catching up with friends is one

of the joys of the festive season.
And lingering over a tasty brunch
is a delicious way to do it!
RECIPE DEVELOPMENT: LIZ MACRI
FRE1217p029 29 9/10/2017 1:09 PM

POTATO, BACON 2 Meanwhile, grate all the potatoes BLOODY MARYS
& HERB ROSTI into a large bowl lined with several Prep 15 mins | Makes 8
Prep 25 mins | Cook 25 mins | Serves 8 layers of paper towel. Squeeze out
excess moisture. Place into a large, 2 cups chilled vodka
150g rindless streaky bacon, clean, bowl. Add onion mixture, 1 litre chilled tomato juice
cut into thin strips flour, garlic, parmesan and herbs. 1/2 cup lemon juice
1 brown onion, thinly sliced Season to taste. Toss to combine. 11/2 tbs Worcestershire sauce
300g potatoes, peeled Divide into 8 equal portions. 8-12 dashes Tabasco sauce,
300g orange sweet potatoes, peeled 3 Spray a large non-stick frying or to taste
1/3 cup Essentials plain flour pan with oil and heat over medium lemon wedges, lime slices
2 garlic cloves, crushed heat. Add 4 portions of potato mix and trimmed celery sticks,
1/2 cup finely grated parmesan to pan, flattening with a spatula. to serve
1/2 cup finely chopped flat-leaf parsley Cook for 3-4 minutes each side,
cooking oil spray or until golden and tender. Remove 1 Three-quarter fill 8 highball
1 tbs finely chopped chives from pan and cover to keep warm. (340ml) glasses with ice.
300ml crme frache Repeat with remaining portions. 2 Combine vodka, tomato
1 tbs Woolworths lemon juice 4 Meanwhile, combine crme frache, juice, lemon juice, Worcestershire
rocket and lemon wedges, to serve juice and salt and pepper in a small sauce and Tabasco in a large
bowl. Transfer rosti to serving plates. jug. Pour over ice in glasses.
1 Heat a non-stick frying pan over Serve with crme frache, rocket Garnish with lemon wedges,
medium heat. Cook the bacon and leaves and lemon wedges. lime slices and celery sticks.
onion, stirring, for 5 minutes or until NUTRITION Per serve: 10g protein, 22g fat
onion softens. Remove and drain (12g sat fat), 18g carb, 5g sugars, 3g dietary
on paper towels. fibre, 330mg sodium, 1315kJ (315 cals)
top tip
If kids are coming,
leave out the vodka
and Tabasco sauce from
the Bloody Marys.
FRE1217p030 30 9/10/2017 1:09 PM

brunch
RHUBARB & HAZELNUT TART

Prep 40 mins + chilling | Cook 50 mins
Serves 8
21/2 cups Essentials plain flour

2 tbs Essentials caster sugar
200g butter, chilled, chopped
1 egg yolk
6 thin stalks rhubarb
vanilla ice-cream or custard, to serve
hazelnut filling
200g butter, softened
2 tsp vanilla extract
1 tbs finely grated orange rind
3 eggs, lightly beaten
1 cup hazelnut meal
1 cup plain flour
1 Grease a 20cm x 30cm slice pan. Line

base and long sides with baking paper,
allowing the sides to overhang.
2 Process flour, sugar and butter in a food
processor until mixture resembles fine
breadcrumbs. Add egg yolk and 1/4 cup
chilled water and process until the mixture
just comes together. Turn out onto a lightly
floured surface. Knead gently until smooth.
3 Roll out pastry between 2 sheets of
baking paper until 5mm thick. Line pan
with pastry. Trim excess. Chill for
30 minutes. Preheat oven to 190C.
4 Line pastry case with baking paper.
Fill with ceramic pie weights or uncooked
rice. Bake for 15 minutes or until edges
are light golden. Remove weights and
paper. Bake for a further 10 minutes
or until base is light golden. Set aside
for 30 minutes to cool.
5 Meanwhile, make filling. Using an
electric mixer, beat butter, sugar, vanilla
and rind in a large bowl until pale and
creamy. Add eggs, one at a time, beating
well after each. Fold in the hazelnut meal
and flour. Spread filling over pastry.
6 Cut rhubarb diagonally into 2cm pieces,
then cut each piece in half horizontally.
Arrange rhubarb in rows over filling in
a chevron pattern, pressing gently.
Bake for 35 minutes or until golden and
W AT C H N O W
filling is set. Set aside to cool in pan. Serve
For tips on decorating
warm or cool with ice-cream or custard. this rhubarb tart,
NUTRITION Per serve: 14g protein, 56g fat download Fresh for
(31g sat fat), 81g carb, 35g sugars, 6g dietary free from the App
fibre, 360mg sodium, 3740kJ (895 cals) Storeand Google Play.
FRE1217p031 31 10/10/2017 9:02 AM

brunch
gr
ea t
A
dish oy
older kids would enj
MUSHROOM & KALE large pinch Woolworths nutmeg 3 Quarter croissants and place into
CROISSANT PUDDING 2/3 cup coarsely grated vintage baking dish. Add kale mixture and
Prep 15 mins | Cook 50 mins | Serves 8 cheddar toss to combine.
extra fresh thyme leaves, 4 Whisk eggs, milk, parmesan and
2 tbs Woolworths Select olive oil to serve nutmeg together in a large jug. Pour
200g Swiss brown mushrooms, over croissant mixture. Using your
thickly sliced 1 Preheat oven to 200C. Grease hands, press croissant mixture lightly
1 tbs fresh thyme leaves a 10-cup capacity baking dish. into egg mixture. Scatter with cheddar.
3 garlic cloves, crushed 2 Heat oil in a large frying pan over 5 Bake pudding for 35-40 minutes
1 bunch kale, stalks discarded, medium-high heat. Add mushrooms or until golden and just set. Serve
leaves torn and cook for 5-7 minutes or until scattered with extra thyme leaves,
8 Woolworths All-Butter Croissants golden and tender. Add thyme, if desired.
6 eggs garlic and kale. Cook, stirring, NUTRITION Per serve: 17g protein, 24g fat
3 cups milk for 2-3 minutes or until wilted. (13g sat fat), 26g carb, 9g sugars, 1g dietary
1/4 cup finely grated parmesan Remove from heat. fibre, 400mg sodium, 1655kJ (395 cals)
top tip
For a lighter
version, replace
croissants with
10 slices of grain
bread.
FRE1217p032 32 9/10/2017 1:09 PM

Icelandic style
Australian made
Glorious!
Weve discovered a tasty Icelandic-style yoghurt
called skyr. Made with quality Australian milk, its high
in protein and calcium with no added sugar and less than
0.5% fat. Part of the Woolworths food range. Glorious!
WOW004111_Own_Brand_Fresh Mag_SKYR_275x206.indd 1 14/09/2017 3:13 pm

Sweet Solanato
Christmas Wreath
Serves: 10
Prep me: 45 mins
4 x 200g Sweet Solanato tomatoes

140g spreadable cream cheese
2 tbs nely chopped green olives
4 tbs (80g) basil pesto
225g packet round crackers (like jatz)
1 large bunch basil
Finely grated pecorino, oponal
BASIL OIL
cup extra virgin olive oil
2 tbs chopped basil
Draw a 27cm diameter pencil mark on a board or

plaer. Draw a 16cm diameter circle in the centre
to form a wreath shape. Trim 1mm from one end of
each tomato so they stand upright.
Beat the cream cheese unl slightly soened. Sr

in the olives and pesto, season.
Arrange the crackers, 2-3 deep, slightly overlapping

in the wreath shape. Spread each cracker with
thick layer of pesto cheese mixture. Arrange the
tomatoes, cut side down over the crackers. Poke
Sweet Solanato the large basil leaves under the crackers.
tomatoes are bursting
with natural sweetness For the basil oil; blend the oil and basil unl
making them ideal for smooth. Just before serving drizzle over the
wreath. Sprinkle with nely grated pecorino if
fresh entertaining or desired.
snacking
brunch
GINGERBREAD PANCAKES
Prep 15 mins | Cook 15 mins | Makes 8
1 Combine 1 cup self-raising flour,

1/4 tsp bicarbonate of soda, 1/4 cup
firmly packed brown sugar, 2 tsp
ground ginger and 1 tsp mixed
spice in a bowl. Whisk 1 cup milk
and 1 egg together in a jug. Stir into
flour mixture.
2 Spray a non-stick frying pan with
oil and heat over medium heat.
Pour cup of batter into pan.
Cook for 2 minutes each side,
turning when bubbles appear on
the surface. Remove and keep
warm. Repeat with remaining
batter. Dust pancakes with icing
sugar. Serve with whipped cream
and maple syrup.
PUMPKIN & FETA PANCAKES

1 Combine 1 cup self-raising flour,

1/4 tsp bicarbonate of soda and 1 tbs
finely chopped fresh rosemary in
a bowl. Whisk 1 cup milk, 1 egg and
250g cooked pumpkin together in
a jug. Stir into flour mixture until just
combined. Fold in 100g crumbled feta.
2 Spray a non-stick pan with oil and
heat over medium heat. Pour 1/4 cup
of batter into pan and spread to a
10cm round. Cook for 2 minutes each
side, turning when bubbles appear.
Remove and keep warm. Repeat with
remaining batter. Serve with spinach
leaves, extra feta and a drizzle of oil.
W AT C H N O W
For tips on making the perfect
pancake, download Fresh for free
from the App Store and Google Play.
FRE1217p035 35 10/10/2017 9:03 AM

Brunch is a time for sharing. And certainly a time for great food!
FRE1217p036 36 9/10/2017 1:10 PM

brunch
EGGNOG FRENCH TOAST WITH cooking oil spray Dip 1 slice of the brioche into the
MAPLE BUTTER & BERRIES 1 loaf sliced brioche bread egg mixture to evenly coat. Allow
Prep 20 mins | Cook 25 mins | Serves 8 fresh berries and extra syrup, to serve excess to drain off and place into
pan. Cook for 2-3 minutes on each
100g butter, softened 1 Using an electric mixer, beat butter side or until golden and crisp.
2 tbs Woolworths maple syrup until light and fluffy. Add maple syrup Set aside and keep warm.
6 eggs and beat until combined. Set aside 4 Repeat with remaining brioche,
1 cup pure cream until required. lightly greasing the pan between
1/4 cup Essentials caster sugar 2 Place eggs, cream, sugar, brandy, slices. Serve the French toast with
2 tbs brandy rum and spices in a large bowl and maple butter, berries and syrup.
2 tbs dark rum whisk until combined. NUTRITION Per serve: 12g protein, 27g fat
1 tsp Woolworths ground cinnamon 3 Spray a large non-stick frying pan (15g sat fat), 61g carb, 20g sugars, 0.5g dietary
1/2 tsp Woolworths ground nutmeg with oil and heat over medium heat. fibre, 630mg sodium, 2260kJ (540 cals)
top tip
For an alcohol-
free version, simply
replace the brandy
and rum with 2 tsp
vanilla extract.
FRE1217p037 37 9/10/2017 1:10 PM

brunch
ROOT VEG TARTE TATIN 1 tbs sherry vinegar from heat. Stir in vinegar. Set aside
Prep 40 mins | Cook 1 hr 20 mins 3 fresh bay leaves for 2 minutes until bubbles subside.
Serves 8 8 fresh sage leaves 3 Pour caramel evenly over the base
125g coarsely grated cracked of a 36cm x 24cm glass or ceramic
pepper cheddar cheese baking dish. Scatter with bay and
11/2 sheets frozen puff pastry, sage leaves. Set aside to cool.
300g small orange sweet potatoes, just thawed 4 Squeeze garlic flesh from peel,
sliced 2cm thick sea salt flakes, to serve discarding peel. Arrange roasted
2 small beetroot, quartered vegetables snugly in a single layer over
2 parsnips, quartered, cored 1 Preheat oven to 220C. Line caramel. Fill any small holes with garlic.
1 bunch baby carrots a baking tray with baking paper. Sprinkle cheese over vegetables.
8 eschalots, halved Place potato, beetroot, parsnip, carrot, Lay pastry sheets over filling and join
1 head garlic, halved eschalot and garlic on prepared tray. by pinching together. Fold edges
2 tbs olive oil Drizzle with oil and season with salt under to fit. Bake for 25-30 minutes
3/4 cup caster sugar and pepper. Bake for 40 minutes or until pastry is golden and crisp.
or until golden and tender. 5 Stand tart in dish for 5 minutes
2 Meanwhile, combine sugar and before carefully inverting onto
top tip 1/4 cup water in a saucepan over low a board. Replace any vegetables
Leftovers can be heat. Cook, stirring, for 5 minutes that stick to the dish, if necessary.
served with salad or until sugar has dissolved. Increase Sprinkle with sea salt flakes to serve.
leaves drizzled with
heat to high and bring to the boil. NUTRITION Per serve: 8g protein, 16g fat
a balsamic dressing
for lunch next day. Boil, without stirring, for 5-7 minutes, (8g sat fat), 44g carb, 27g sugars, 6g dietary
or until mixture turns golden. Remove fibre, 180mg sodium, 1540kJ (370 cals)
FRE1217p038 38 9/10/2017 1:10 PM

t s
S t h i s s u m m e r
r e s s y o u g
r u e s
imp
MOCKTAIL OR COCKTAIL? #makeityourway

@hansellsallnatural
No artificial colours, flavours, preservatives or sweeteners,

and lower in sugar*. Hansells All Natural Fruit Syrups are
specially crafted for those
Aall natural
who want a refreshing, natural
drink with a slight twist.
Range may vary per store.
For delicious recipes visit

hansellsallnatural.com
* at least 25% less sugar than the
EXCLUSIVE TO WOOLWORTHS average of the top 10 selling cordials
holidays!
HAPPY
Celebrate the festive season and take your CLASSIC PIMMS

place as a great party host with
this fabulous selection of summer cocktails! Fill a jug with ice. Add 1 sliced
orange, sliced cucumber,
5 sliced strawberries and
bunch mint leaves. Add
180ml Pimms and top with
equal parts Schweppes Dry Ginger
Ale and Schweppes Lemonade.
Finish by stirring and serving.
THE ROYAL
Serves 1
Combine 50ml Pimms with

2 lemon wedges, 4 mint sprigs
and 5 blueberries in a short
glass and stir. Top with Schweppes
Lemon Lime & Bitters and add
ice. Garnish with an extra lemon
wedge and mint sprig.
FRE1217p041 41 10/10/2017 11:38 AM

CITRUS & SPICE OFF THE GRID
Serves 1 Serves 1
Pour 30ml Johnnie Walker Squeeze the juice of a lemon

Red Label Scotch Whisky into a tall glass, add 30ml Johnnie
over ice in a short glass. Top Walker Red Label Scotch Whisky,
with Schweppes Soda Water, 2 tsp honey and stir until honey
drop in a cinnamon stick and stir. dissolves. Add ice and top with
Garnish with an orange wedge. Schweppes Dry Ginger Ale.
Garnish with a lemon wedge.
THE PERFECT DROP

These cocktails are
easy to make using drinks
available from BWS.
FRE1217p042 42 10/10/2017 11:38 AM

THE BONUS DAY

Serves 1
Combine 30ml Tanqueray

London Dry Gin and 2 wedges
squeezed pink grapefruit in a tall
glass. Fill with ice and top with
Schweppes Indian Tonic Water.
Garnish with a sprig of rosemary.
BERRY & BOTANICAL

Serves 1
Combine 30ml Tanqueray

London Dry Gin, tsp honey
and the juice of lemon together
in a glass. Stir until honey has
dissolved, fill glass with ice and top
with Schweppes Raspberry Tonic
Water. Add freshly cracked
peppercorn and garnish with
3 raspberries.
SERVING TIP
Freeze fresh
berries with
water in an
ice-cube tray.
They add
flavoursome fun
to cocktails!
FRE1217p043 43 10/10/2017 11:39 AM

ENGLISH MULE
Serves 1
Combine 50ml Gin with

25ml lime juice into a shaker.
Add ice, shake, then pour
into a glass and top with
Bundaberg Ginger Beer. Add
crushed ice, lime wedges and
a sprig of mint for garnish. SERVING TIP
If you dont own
a measuring
jigger, try using
an egg cup
instead.
TROPICAL ESCAPE
Serves 1
Combine 50ml vodka and 20ml

lime juice in a shaker. Shake,
then strain into a short glass and
top with Bundaberg Tropical
Mango. Add crushed ice and
garnish with a lime wedge.
FRE1217p044 44 11/10/2017 2:34 PM

The sweet flesh

of watermelon
makes it ideal for
summer cocktails
TROPICAL COCKTAIL of 2 limes, cup Malibu, 2 kaffir

Prep 20 mins | Cook 5 mins | Serves 8 lime leaves and pineapple wedges
(reserving some for garnish) in a large
Trim fresh pineapple, cut into thin bowl and stir until combined. Pour into
slices, then into small wedges. Place in tall jugs with 4 cups ice. Add 750ml has dissolved. Trim fresh
a bowl and refrigerate until required. soda water and stir until combined. watermelon, cut into thin wedges.
Place 1 cup water, cup caster sugar, Fill glasses with cocktail, garnish with Place in a bowl and refrigerate
4 kaffir lime leaves and 4 thin slices a pineapple wedge on the side and until required. Add 3 cups chilled
ginger into a saucepan and stir over serve immediately. H2melon Watermelon Water, 1 cup
a medium heat until sugar dissolves chilled cranberry juice, cup Malibu
and mixture comes to the boil. Simmer CHRISTMAS COCKTAIL and 1 bunch mint leaves to orange
for 2 minutes, then remove from heat. Prep 20 mins | Serves 8 juice mixture, stirring until combined.
Stand for 20 minutes to allow flavours Pour into tall jugs with 4 cups ice.
to infuse. Strain through a fine sieve Place juice of 1 orange and lemon Add 750ml chilled soda water
and discard solids. Chill. Combine and cup caster sugar in a large and stir until combined. Stand
sugar syrup, 3 cups H2coco Coconut bowl and stir until well combined. melon wedges in short glasses and
Water, 2 cups pineapple juice, juice Stand for 20 minutes or until sugar fill with cocktail. Serve immediately.
FRE1217p045 45 10/10/2017 11:39 AM

WHAT S
in store TH I S M O NTH
Add these exciting new products to your trolley
theyre available now at your local Woolworths.
S-26 Gold Toddler Bzyoo by Zak Spinbrush

S-26 Gold Toddler is a nutritious milk Made from stainless steel, the double Brush up with Nickelodeons PAW
drink for toddlers aged one year and wall design of thesefood and drink Patrol! Spinbrushs fun range of battery
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age-appropriate vitamins and minerals hot or cold, ready for you wherever you evening a dog-gone good time! Choose
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development. These assist whendietary road, and everywhere in between. withsuper soft heads and included
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Atkins tasty range of snack bars are low in sugar and Take your morning coffee on the road with yourfavourite
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enjoying aguilt-free snack. Switch up your busy routine ofdurable plastic and fit in car cup holders without leaks
with their High Protein Snack Bar or chocolate bars orsplashes. With double-wall insulation, yourdrinks will
and keep on trackwith your low-carb lifestyle. staywarm for longer.
FRE1217p046 46 9/10/2017 1:58 PM

EDENVALE
best of earth and science
NEW
PACK
Celebrate & feel great

this summer with Australias
premier alcohol removed wines.
Edenvale has the taste & full

complexity of premium wine
Less than half the calories of
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Rich in antioxidants & a good
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Find us in the beverage

aisle with the non-
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Products shown may not be available
in all stores
Edenvale contains less than 0.5% alcohol by volume,

a level similar to that found in natural fruit juices. edenvale.com.au
Edenvale - Fresh Magazine - Full Page - Dec 2017 - FINAL.indd 1 9/12/2017 3:52:45 PM
spirit of Chr
e the ist
a r m
h
as
s
FAVOURITES
w i t h a t w i s t !
Christmas is a time for giving.

A time for sharing. And certainly
a time for fabulous food!
From an Asian-inspired pork
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: BRONWEN WARDEN
roast, to tender brined turkey, we
have given some old favourites
a flavour boost that will have
everyone asking for more!
RHUBARB-GLAZED HAM the white pith behind. Juice the as much fat as possible on the joint.
Prep 20 mins | Cook 1 hr 25 mins limes to get 1/3 cup juice. Using a sharp knife, score a diamond
Serves 12 2 Combine cranberry juice, sugar, pattern into the fat, taking care that
sauce, lime juice and cinnamon you dont cut all the way through to
3 limes stick in a saucepan. Stir until sugar the meat. Place ham on a rack in a
3/4 cup cranberry juice dissolves. Simmer for 5 minutes. roasting dish and pour 2cm of water
3/4 cup caster sugar Add rhubarb and simmer over into the base of the pan.
2 tbs cranberry sauce medium heat for 20 minutes or until 5 Brush syrup over ham to coat well.
1 cinnamon stick mixture is bright red and syrupy. Bake ham for 1 hour, re-brushing
1 bunch rhubarb, cut into 3 Strain well (youll need 1 cup of with rhubarb glaze every 15 minutes,
2cm pieces syrup for the glaze). Add lime rind until glossy. Serve ham with rhubarb
2 tsp Dijon mustard and mustard and whisk to combine. pulp and any remaining glaze.
1 leg ham Set rhubarb pulp aside to serve with NUTRITION Per serve (based on 6kg-size
the carved ham. ham): 48g protein, 9g fat (3g sat fat), 18g
1 Using a vegetable peeler, peel the 4 Preheat oven to 180C. Carefully carb, 18g sugars, 1g dietary fibre, 3255mg
rind from the limes trying to leave all remove rind from ham, leaving sodium, 1465kJ (350 cals)
FRE1217p048 48 11/10/2017 2:32 PM

traditional twists
TOP TIP
Sliced ham can be
frozen for up to one
month. For more
ham tips go to
woolworths.com.au/
christmas
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: BRONWEN WARDEN
W AT C H N O W
For tips on scoring and
glazing your ham, download
Fresh for free from the App
Store and Google Play.
FRE1217p049 49 11/10/2017 2:32 PM

D es es
eed eav
th
e
sal
l
cu c
ad
um
b ers bef t s o ggy
ore cutting to help preven
CRISP SALAD WITH 100g crunchy powergreens, 10 minutes. Whisk soy sauce, mirin,
PORK CRACKLING kale leaf and spinach lemon juice, ginger and caster sugar
& POMEGRANATE 2 Lebanese cucumbers, cut together in a small jug.
Prep 20 mins | Serves 8 into matchsticks 2 Combine salad leaves, cucumber,
1 carrot, shredded carrot and radish in a bowl. Drain
4 spring onions, finely 6 radishes, thinly sliced spring onion and add to salad.
sliced 1 cup broken pork crackling, 3 Drizzle dressing over salad. Scatter
1/3 cup soy sauce (see Cooking School 101, p66) with pork crackling and pomegranate
1/4 cup mirin 75g pack pomegranate arils arils. Serve immediately.
1/4 cup lemon juice NUTRITION Per serve: 7g protein, 7g fat
1 tbs grated ginger 1 Place spring onions into a bowl (3g sat fat), 7g carb, 7g sugars, 1g dietary
1 tsp caster sugar of iced water and set aside for fibre, 1390mg sodium, 515kJ (125 cals)
FRE1217p050 50 9/10/2017 4:35 PM

traditional twists
SESAME-CRUSTED
ROAST PORK 1 Preheat oven to 190C. Combine 3 Meanwhile, add 1/3 cup water
Prep 10 mins | Cook 1 hr 15 mins | Serves 8 soy, honey, garlic, ginger, sesame oil to remaining sauce in pan.
and plum sauce in a small saucepan. Bring to the boil over medium
2 tbs soy sauce Mix well to combine. Brush liberally heat and simmer for 5 minutes
2 tbs honey all over the pork loin. or until sauce has slightly
2 garlic cloves, crushed 2 Place sesame seeds in a flat dish thickened. Slice pork and serve
1 tbs finely grated ginger and roll pork in seeds until coated. with warm sauce.
2 tsp sesame oil Transfer to a rack in a roasting pan NUTRITION Per serve: 33g protein,
1/4 cup plum sauce and add enough water to fill 2cm 7g fat (2g sat fat), 12g carb,
1.4kg pork loin, rind removed deep. Roast for 1-11/4 hours or until 11g sugars, 1g dietary fibre, 515mg
1/3 cup sesame seeds juices run clear. sodium, 1040kJ (250 cals)
TOP TIP
For delicious ideas
for leftovers go to
woolworths.com.au/
food-savers
FRE1217p051 51 9/10/2017 4:35 PM

BRINED ROAST TURKEY 1 Place 1 litre water, salt, orange 5 Place turkey onto a greased rack
ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND

WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE IS GLUTEN FREE,
Prep 20 mins + overnight soaking and lemon wedges, bay leaves, in a large roasting pan. Roast for
Cook 2 hrs 5 mins + resting | Serves 8 cinnamon and thyme in a saucepan 2 hours or until cooked when tested
over medium-high heat. Stir well to with a skewer (the juices should run
dissolve salt. Cool for 10 minutes. clear). Remove turkey from oven
2 Transfer to a large stockpot or and cover loosely with foil. Rest for
1 cup salt a deep container. Add turkey to pot 20 minutes before carving.
1 orange, cut into wedges with enough water to completely NOTE The pan juices for this recipe
1 lemon, cut into wedges cover. Refrigerate for 24 hours. will be too salty to make gravy.
4 bay leaves 3 Preheat oven to 180C. Remove For our gravy guide, see p61.
2 cinnamon sticks turkey from brine. Rinse well and pat NUTRITION Per serve: 44g protein, 25g fat
1/2 bunch thyme dry with paper towel. Discard brine. (10g sat fat), 1g carb, 1g sugars, 0.5g dietary
4kg Woolworths fresh 4 Combine butter with garlic and fibre, 1235mg sodium, 1755kJ (420 cals)
whole turkey the chopped herbs, then season
80g soft butter with pepper. Gently separate the W AT C H N O W
1 large garlic clove, crushed turkey skin from the meat over
For tips on how to brine
1 tbs chopped parsley the breast by pushing your fingers a turkey, download Fresh
2 tsp chopped rosemary in between. Spread the herb butter for free from the App Store
1 tsp chopped thyme under the skin. and Google Play.
FRE1217p052 52 10/10/2017 9:05 AM

traditional twists
VEGAN CAESAR SALAD 1 tbs extra virgin olive oil 2 Slice baguette 1cm thick.
Prep 15 mins + soaking | Cook 10 mins 3/4 cup grated vegan cheddar cheese Brush both sides with oil and rub
Serves 6 1 baby cos lettuce, leaves separated with the cut side of remaining
1/2 garlic clove. Arrange on tray
1 Preheat oven to 180C. Line and scatter with cheese. Bake for
a baking tray with baking paper. 8 minutes or until golden and crisp.
1 cup raw cashews, soaked in water Process drained cashews with 3 Arrange lettuce and croutons
for 8 hours or overnight miso paste, lemon juice, mustard on a serving platter. And cashew
1 tbs miso paste and 11/2 garlic cloves until very finely dressing and season with salt
1 tbs lemon juice chopped. With the motor running, and pepper.
2 tsp Dijon mustard gradually add 3/4 cup water and NUTRITION Per serve: 7g protein, 23g fat
2 garlic cloves process 1-2 minutes more or until (9g sat fat), 25g carb, 2g sugars, 2g dietary
1/2 crusty baguette smooth. Season to taste. fibre, 325mg sodium, 1430kJ (340 cals)
TOP TIP
Forgot to soak
the cashews?
You can use prepared
hummus instead.
FRE1217p053 53 9/10/2017 4:35 PM

POTATO ROSES WITH cook for 3 minutes until just over the potato slices. Fold the
PROSCIUTTO & THYME softened. Remove using a slotted pastry over the prosciutto and
Prep 25 mins | Cook 50 mins | Makes 12 spoon and refresh in cold water. press firmly.
Repeat with sweet potato. 3 Starting at the short end of
2 red-skinned potatoes, thinly sliced Drain potatoes and lay on paper the strip, roll up firmly. Place roses
1 sweet potato, peeled, thinly sliced towel to absorb water. Mix butter, into a greased baking pan.
80g butter, melted thyme and garlic in a small bowl Repeat with remaining strips.
2 tsp chopped thyme leaves and season with pepper. Brush potato petals with remaining
1 garlic clove, crushed 2 Cut each pastry sheet into butter and season with pepper.
3 sheets frozen puff pastry, just thawed 4 wide strips. Brush with butter Bake for 40-45 minutes or until
6 slices prosciutto, halved lengthways mixture. Lay potato slices along golden. Scatter with extra thyme
extra thyme leaves, to garnish the long edge of the pastry strip and salt to serve.
so that the slices overhang the NUTRITION Per serve: 7g protein, 18g fat
1 Preheat oven to 200C. Add potato pastry edge and only cover half (11g sat fat), 24g carb, 2g sugars, 1g dietary
to a small pan of boiling water and the width. Lay a strip of prosciutto fibre, 550mg sodium, 1210kJ (290 cals)
W AT C H N O W
For tips on making these potato roses,
download Fresh forfree from the
App Store and Google Play.
FRE1217p054 54 10/10/2017 9:05 AM

traditional twists
TOP TIP
Cherries and
hazelnuts give a tasty lift
to traditional stuffing!
For more top tips go to
woolworths.com.au/
christmas
ROAST CHICKEN WITH 1 Preheat oven to 200C. Rinse 5 Place chicken, breast-side down,
CHERRY HAZELNUT chicken under cold running water on a rack in a roasting pan. Cook for
STUFFING and pat dry using paper towel. 20 minutes. Turn chicken over,
Prep 15 mins | Cook 1 hr 25 mins | Serves 6 2 Cut crusts from pane di casa breast-side up, reduce temperature
and process until fine crumbs to 180C. Add pan with remaining
1.8kg Macro free range whole (youll need 2 cups of crumbs). stuffing to oven and cook alongside
plain chicken 3 Heat butter and oil together in chicken for a further 1 hour or
2/3 loaf pane di casa a frying pan. Add onion and cook over until golden, and juices run clear
40g butter medium heat for 5 minutes or until when thickest part of the thigh is
2 tbs olive oil softened. Remove from heat, stir pierced with a skewer. Spoon some
1 onion, chopped in crumbs, herbs, nuts, feta and lemon of the chicken juices over the stuffing
1/2 cup mixed chopped herbs (we rind. Stir in cherries, egg and 1 tbs halfway through cooking time.
used parsley, sage and thyme) lemon juice. Season to taste. Garnish chicken with fresh sage
1/2 cup chopped roasted hazelnuts 4 Loosely fill cavity of chicken with leaves and serve with cherry and
1/2 cup crumbled feta stuffing. Place remaining stuffing into hazelnut stuffing.
1 lemon, rind finely grated and juiced an oiled 18 x 28cm baking pan and NUTRITION Per serve: 52g protein,
11/2 cups cherries, pitted, quartered set aside. Rub skin of chicken with 47g fat (15g sat fat), 36g carb, 8g sugars,
2 eggs, lightly beaten a little oil and season generously 4g dietary fibre, 695mg sodium, 3280kJ
fresh sage leaves, to garnish with salt and pepper. (785 cals)
FRE1217p055 55 9/10/2017 4:35 PM

TOP TIP
To remove skin from
pistachios, blanch in
boiling water for
2-3 minutes and rub RASPBERRY SWIRL
with a tea towel. MERINGUE ICE-CREAM
Prep 15 mins + softening & freezing
Serves 8
2 litres vanilla ice-cream

11/2 cups frozen raspberries,
partially thawed
2 tbs icing sugar, plus extra to dust
1/2 tsp vanilla bean paste
1/2 cup pistachios
4 meringue nests, broken into pieces
1 punnet raspberries
1 punnet strawberries, sliced
1 Line an 8-cup loaf tin with

a double layer of plastic wrap.
Place ice-cream in refrigerator
to soften for 30 minutes.
2 Meanwhile, pure raspberries
with icing sugar, vanilla and 1/4 cup
water in a small food processor until
the mixture is smooth and thick
(it will be almost like sorbet).
3 Scoop half the ice-cream into
a bowl. Add one-third of the raspberry
pure in dollops and swirl through
ice-cream. Spoon into lined baking
pan. Scatter pistachios and half the
broken meringue over ice-cream.
4 Swirl half of the remaining pure,
reserving the remainder, through
remaining ice-cream and spoon into
prepared pan. Smooth top and cover
with plastic wrap. Freeze for 4 hours
or overnight. Turn ice-cream out on
to a serving platter, top with berries
and remaining broken meringue.
*WHILE STOCKS LAST
Dust with icing sugar and slice and

serve with reserved raspberry pure.
FRE1217p056 56 9/10/2017 4:36 PM

traditional twists
aisle
*
This be a r es
autiful bo
wl is available in the Woolworth s homew
PROFITEROLE TRIFLE 2 Add the flour all at once, and oven and return profiteroles to oven
Prep 20 mins | Cook 35 mins + cooling stir really well until combined. for 15 minutes to dry out. Transfer to
Serves 8 Continue to stir over low heat a wire rack and cool completely.
for 2-3 minutes until mixture 4 Fit a piping bag with a 0.5cm plain
80g butter, chopped forms a ball and comes cleanly nozzle. Fill with custard. Pipe custard
1 tbs caster sugar away from the side of the pan. into each profiterole and set aside.
1 cup plain flour Remove from heat and cool 5 Beat the cream until thick. Fold
3 eggs for 5 minutes. Transfer to the bowl through lemon curd and any leftover
750g thick custard of a mixer. Add 1 egg and beat custard. Spoon some of the cream
600ml thickened cream well until combined. Add remaining mixture into the base of a 12-cup
1/2 cup lemon curd, warmed eggs, one at a time, beating well trifle dish and top with a layer of
4 peaches or nectarines, stoned until thick, glossy and smooth. profiteroles, peaches or nectarines
and cut into wedges 3 Using 2 dessert spoons, dollop and berries. Repeat the layers.
2 punnets blueberries mixture onto the trays leaving space NUTRITION Per serve: 10g protein, 43g fat
in between. Smooth any peaks with (27g sat fat), 48g carb, 33g sugars, 3g dietary
1 Preheat oven to 200C. Line a wet fingertip. Flick a little water fibre, 190mg sodium, 2605kJ (620 cals)
2 baking trays with baking paper. onto the tray to create steam during
*WHILE STOCKS LAST
Place 1 cup water, butter and cooking. Bake for 30 minutes until W AT C H N O W
sugar into a medium saucepan well puffed. Remove from oven and,
For tips on making
over medium heat. Stir until the using the tip of a small knife, make profiteroles, download
butter has melted and mixture a hole in the side of each profiterole Fresh for free from the
just comes to the boil. to allow steam to escape. Turn off App Store and Google Play.
FRE1217p057 57 10/10/2017 9:05 AM

cooking
school
the trimmings
It's the tasty embellishments that make all the
difference. From the perfect roasties to crispy
crackling and sensational stuffing, we have all
your favourite Christmas extras covered!
PHOTOGRAPHY: CRAIG WALL STYLING: JENNIFER TOLHURST WORDS: CHRISTINE SHEPPARD
CHECKLIST
for the
Christmas table
nibbles to start
choose your meat and gravy style
stuffing for the table
sides with crunch
FRE1217p059 59 9/10/2017 4:39 PM

CRUNCHY POTATOES
Peel and cut potatoes and soak overnight Prep 10 mins | Cook 1 hour | Serves 8
in water. This helps to remove starch, saves

time and makes them nice and crispy. Preheat oven to 200C. Peel 2kg
brushed potatoes and halve or quarter.
Place into a large pan of cold water
and bring to the boil. Simmer for
5 minutes until beginning to soften.
Drain and return to pan. Roughen
surfaces with a fork or shake pan over
low heat. Heat a roasting pan with
1/3 cup olive oil in oven. Add potatoes,
turning to coat with oil, and season
with salt and pepper. Bake for 50-60
minutes, turning halfway through
cooking, until golden and crisp.
Serve immediately.
NEXT LEVEL
POTATOES
1
Try adding fresh rosemary or
thyme leaves about 10 minutes
before the end of roasting time.
This will add tantalising flavour
and aroma.
2 If you like, you can prep the

potatoes the day before,
reducing the roasting time to

30 minutes. On Christmas
Day, reroast the potatoes for
30 minutes until hot and crisp.
W AT C H N O W
For tips about making
crunchy potatoes,
download Fresh for
free from the App Store
and Google Play.
FRE1217p060 60 10/10/2017 9:08 AM

cooking school 101
GRAVY Sprinkle over 1/4 cup plain flour and stir

Prep 10 mins | Cook 1 hr 10 mins with a wooden spoon for 5 minutes TIPS FOR GRAVY
Makes 4 cups until golden. Gradually stir in 1 cup
1
boiling water, scraping base of pan. You can prepare gravy, allow to
Preheat oven to 200C. Cut 8 chicken Add a further 5 cups boiling water and cool, then transfer to an airtight
wings into sections and place in 1 tbs Worcestershire sauce. Simmer container and refrigerate up to
a roasting pan with 1 chopped onion, for 15-20 minutes until thickened. 4 days, or freeze for 2 months.
2 chopped carrots and 2 chopped Using a sieve, strain into a saucepan,
2
You can use chicken stock
sticks celery. Add 2 tbs olive oil and pressing firmly. Discard wings and instead of water if you
a few sprigs of thyme or rosemary and vegetables. Serve immediately. prefer richer-flavoured gravy.
season with salt and pepper. Roast NUTRITION Per cup: 5g protein, 41g fat
for 45 minutes until golden. Transfer
pan to stovetop over medium heat.
fibre, 100mg sodium, 2145kJ (515 cals) 3 For gluten-free gravy, mix
cup gluten-free cornflour with
gluten-free stock until smooth
then add to the pan.
FRE1217p061 61 9/10/2017 4:39 PM

cooking school 101
s ahead and fr
Mak
eu
p to two week eez
eu
nco
oked
herbs
Bring an extra flavour burst
to your Christmas cooking
with fresh herbs.
TA STE S O F TH E S E A S O N
Flat-leaf parsley, sage, rosemary
& thyme complements pork, turkey
or chicken.
Oregano is a great match with lamb.
Coriander, dill and chives all go well
with seafood dishes.
These Herby pastries are a great way
to use up any leftover herbs.
FRE1217p062 62 9/10/2017 4:39 PM

WOW004633_Jalna_MedSpread_Dec_Fresh_HP_Ad.pdf 1 15/9/17 2:49 pm
HERBY PASTRIES
Prep 10 mins | Cook 20 mins
Scrolls Preheat oven to 210C. Combine

1/3 cup chopped herbs (parsley, dill, chives,
oregano, thyme), crushed garlic and
2 tbs olive oil . Season with salt and
pepper. Lay 2 sheets partially thawed
puff pastry onto bench. Spread each
with herb mixture, sprinkle with grated
parmesan and roll up. Cut into 2cm thick
slices and place onto baking paper-lined
trays. Bake for 15-20 minutes or until
puffed, golden and crisp. Cool and serve.
Store cold pastries in an airtight container
for up to 3 days. Makes 24.
NUTRITION Per serve: 1g protein, 5g fat (2g sat fat),
6g carb, 0.5g sugars, 0.5g dietary fibre, 80mg
sodium, 325kJ (80 cals)
Twists Cut 2 puff pastry sheets into

3cm wide strips. Brush with herb mixture
and top with parmesan. Fold each strip in
half to make narrow strips and twist before
placing onto baking-paper lined trays.
Bake for 15-20 minutes or until puffed,
golden and crisp. Store cold pastries in
an airtight container for up to 3 days.
Makes 16.
(5g sat fat), 13g carb, 0.5g sugars, 0.5g dietary
FRE1217p063 63 11/10/2017 2:32 PM

cooking school 101
M
et
ak
he
stuf
fin
g the d
ay bef ing
ore and reheat before serv
BREAD & BACON STUFFING Cut a day-old ciabatta loaf into large
Prep 20 mins | Cook 50 mins | Serves 12 cubes. Add to bacon mixture with
cup chopped herbs (parsley, rosemary,
Preheat oven to 180C. Line base of sage, thyme). Whisk 2 eggs with
a 20cm springform pan with baking 11/2 cups chicken stock, add to bowl
paper and grease side. Dice 3 rashers and toss to mix. Transfer stuffing to
rindless streaky bacon, 2 carrots, pan and place onto a baking tray. Bake
1 large onion and 2 sticks celery. for 45 minutes or until golden. Transfer
Cook in a frying pan over medium to a plate and cut into wedges to serve.
heat for 8 minutes or until softened NUTRITION Per serve: 7g protein, 3g fat
and lightly browned. Transfer to (1g sat fat), 17g carb, 3g sugars, 2g dietary
a large bowl and cool for 5 minutes. fibre, 455mg sodium, 535kJ (130 cals)
FRE1217p064 64 9/10/2017 4:40 PM

WOW004445_IXL_Xmas_Advert_103mmx275mm_OL_FA.pdf 1 11/9/17 3:45 pm
stuffing
Stuffing enhances the flavour of meat and
poultry while it is cooking. Or it can be
cooked on its own to serve as a side dish.
1 STUFFING BALLS
Gently fry 1 chopped onion in 1 tbs olive oil
until soft. Mix with 1 tbs chopped sage, 2 tsp
grated lemon rind and 2 cups fresh breadcrumbs.
Season. Stir in 1 lightly whisked egg and roll into
walnut-sized balls. Cook in a roasting pan at
180C for 30 minutes until golden.
2 CHICKEN STUFFING
Tear 8 slices stale bread into chunks.
Fry 1 chopped onion in 50g butter until
softened. Combine bread with onion, cup
chopped herbs (parsley, thyme and rosemary)
and cup milk. Season well and mix together
well. Perfect to serve with roast chicken.
3 PORK STUFFING
Heat 20g butter in a frying pan over medium-high
heat. Add 4 chopped bacon rashers and cook for
5 minutes until crisp. Add 1 chopped onion and
cook for 5 minutes until soft. Remove from heat
and stir in 2 cups fresh sourdough breadcrumbs,
cup pistachios, cup chopped dried apricots
and 30g soft butter. Ideal to serve with pork.
4 GLUTEN-FREE STUFFING
Heat 2 tbs olive oil in a frying pan over medium
heat. Add 1 crushed garlic clove, 1 chopped
leek and 2 chopped bacon rashers. Cook for
5 minutes until leek is soft. Cool. Add 2 cups
gluten-free breadcrumbs, cup chopped
parsley and 1 beaten egg. Season well.
5 APPLE & CRANBERRY STUFFING

Heat 2 tbs olive oil and 40g butter in a medium
frying pan over medium heat. Add 1 chopped
onion and 125g chopped bacon and cook
until softened. Add 1 grated green apple and
cup dried cranberries and cook for 5 minutes.
Cool. Combine 4 cups sourdough breadcrumbs
in a large bowl. Add cooled onion mixture,
2 tbs thyme leaves and 1 whisked egg.
Season. Stir well to combine.
FRE1217p065 65 9/10/2017 4:40 PM

cooking school 101
PORK CRACKLING
Preheat oven to 220C. Dry 500g

pork rind* well using paper towel.
Score using a sharp knife. Rub well
with 1 tbs olive oil and salt. Lay,
rind-side up, on a rack over a roasting
pan. Bake for 40 minutes until rind
bubbles, is a rich golden brown and
crisp. Break in pieces to serve, or add
to the Crispy salad with pork
crackling & pomegrante on p50.
TIPS FOR
BEST CRACKLING
1
The drier the rind the crisper
the crackling! The best way
to dry it thoroughly is to leave
it uncovered overnight in the
fridge. But don't panic if you
forget. You can always use
your hairdryer!
2
A generous rub of salt helps
to draw out moisture and also
enhances the flavour.
3 Scoring the rind with a sharp

knife allows the fat underneath
to melt, self-basting the rind
as it cooks. Cook the rind on
a rack to allow the heat to
circulate evenly.
*AVAILABLE WHILE STOCKS LAST
W AT C H N O W
For tips about making perfect
pork crackling, download
Fresh for freefromthe
App Store and Google Play.
FRE1217p066 66 10/10/2017 9:08 AM

SBWWFRESHMAGAd2017_ 2017-09-18T14:45:34+10:00
a sweet touch
Embrace the true spirit of Christmas with the prettiest desserts
and dainty baked treats to adorn your festive table.
PEACH & BERRY TRIFLE

Prep 20 mins + setting time | Serves 12
2 x 85g packets Aeroplane Raspberry

Flavoured Jelly
2 cups boiling water
300ml cold water
500g double thick custard
1/3 cup apera sweet sherry
12 savoiardi sponge finger biscuits
2 x 700g jars Goulburn Valley Peach
Slices in Juice, drained
300ml thickened cream, whipped
to soft peaks
2 tbs natural almond flakes, to serve
1 Empty jelly sachets into a large

heatproof jug. Add boiling water and
stir to dissolve. Stir in cold water. Pour
mixture into a tall 2-litre-capacity
glass serving dish. Cool slightly then
refrigerate for 4-5 hours or until set.
2 Spoon custard over jelly. Place
sherry in a small bowl. Dip biscuits,
one at a time, in sherry and push
into custard.
3 Layer peaches and cream on top.
Scatter with almonds. Refrigerate
until ready to serve.
FESTIVE FRUITS
Create the most delicious treats
for entertaining this season, with
Goulburn Valley Peaches in Juice,
made with quality Australian fruit, and
Aeroplane Raspberry Flavoured Jelly.
FRE1217p068 68 10/10/2017 10:14 AM

Ti e
fe s t
ive ge o u s gift idea.
biscu a go r
i t s w i t h s t r i n g fo r
SPICED CHRISTMAS BISCUITS 2 Sift flour and spices into a large

Prep 15 mins + chilling | Cook 15 mins bowl. Add Splenda Low Calorie
Makes about 30 Sweetener mixture and egg. Mix well
to form a soft, sticky dough, adding
1/3 cup treacle a little extra flour if necessary.
50g butter 3 Turn out dough onto a floured
2 tsp grated orange rind surface and knead for 1 minute.
1/3 cup Splenda Low Calorie Sweetener, Place in a bowl, cover with plastic
Granulated wrap and refrigerate for 4 hours.
12/3 cup self-raising flour 4 Preheat oven to 180C. Line 2 large
11/2 tsp ground cinnamon baking trays with baking paper.
11/2 tsp ground ginger 5 Divide dough into 2 equal portions.
1/2 tsp ground cardamom Roll out 1 portion on a lightly floured
1/4 tsp ground cloves surface until 1cm thick. Cut out
1 egg, lightly whisked biscuits using festive-shaped cookie
cutters and place on prepared trays.
1 Place treacle, butter and orange Repeat with remaining dough. Use FEEL-GOOD TREATS
rind in a small saucepan over a skewer to make holes if you would Measuring cup-for-cup like sugar,
medium heat and stir until melted. like to thread with string. Splenda Low Calorie Sweetener,
Remove from heat, add Splenda 6 Bake for 1012 minutes. Cool on tray Granulated is perfect when you are
looking for a lower-calorie option for all
Low Calorie Sweetener and stir until for 5 minutes before transferring to
your festive cooking and baking needs.
well combined. a wire rack to cool completely. Serve.
FRE1217p069 69 10/10/2017 10:14 AM

CHOCOLATE CHRISTMAS
PUDDING TRUFFLES
250g good-quality dark chocolate,

chopped
125ml pure cream
2 tbs liqueur of choice or fresh
orange juice
2 tbs Dutch cocoa, sifted
150g tub Dr. Oetker Easy Choc (Milk
or White)
12 large silver cachous, to decorate
dibl e p u d s!
1 Place chocolate in a medium bowl.

Place cream in a small saucepan
over medium heat and bring to the
boil. Pour immediately over chopped
chocolate and stir until melted and
smooth. Stir in liqueur (or orange
in i e
juice, if using). Refrigerate for 1-2

hours or until firm enough to roll.
tm
2 Place cocoa in a small bowl. Using

ee
e sw your hands, roll 2 tsp of the chocolate
t hes mixture into a ball, roll in the cocoa to

Tr y coat and place on a baking tray lined
with baking paper. Repeat with
remaining mixture. Place in freezer
for 10 minutes or until firm.
3 Prepare Dr. Oetker Easy Choc as
per packet instructions. Spoon over
each truffle and top each with
a silver cachous (you may like to
alternate between milk choc and
white choc). Allow to stand for
15 minutes or until set. Serve or
store in an airtight container in
the refrigerator until ready to eat.
BAKE AND DECORATE

Dr. Oetker Easy Choc is a tasty
choc covering in a microwaveable
tub perfect for dipping and drizzling
over all types of bakes and treats. Its
available in milk and white choc.
FRE1217p070 70 10/10/2017 10:15 AM

SPICED GINGERBREAD & 2 Place biscuits in a food processor

WHITE CHOC CHEESECAKE and process until fine crumbs.
Prep 20 minutes + chilling With the motor running, add butter
Serves 16 and process until just combined.
Press the biscuit mixture evenly over
150g gingernut biscuits base and sides of prepared pan.
150g shredded wheatmeal biscuits Place in refrigerator to chill.
150g butter, melted 3 Place gelatine and water in a small
1 tbs gelatine bowl and stir until gelatine dissolves.
1/3 cup hot water Set aside to cool for 5 minutes.
290g Nestl Bakers Choice 4 Melt the white melts according
White Melts to packet instructions.
500g cream cheese, softened 5 Place cream cheese and
395g can Nestl Sweetened condensed milk in a medium
Condensed Milk bowl and beat, using an electric
300ml thickened cream mixer, until smooth. Add cream,
11/2 tsp ground ginger gelatine mixture, melted white PERFECT RESULTS
Choose Nestl Bakers Choice Melts
1 tsp mixed spice choc, ground ginger and mixed (available in milk, white and dark choc
1/3 cup Nestl Bakers Choice spice. Beat until just combined and varieties) and Nestl Sweetened
Dark Melts, melted pour into prepared pan. Refrigerate Condensed Milk for all your Christmas
for 4 hours or overnight until set. baking needs. The range, especially made
1 Grease base and sides of a round 6 Drizzle cake with melted dark for baking, is easy to use with qualities
that bring out the best in your creations.
22cm springform pan. chocolate and serve.
FRE1217p071 71 10/10/2017 10:15 AM

CRANBERRY PINWHEELS
1 cup dried cranberries

1 orange, rind grated and juice
squeezed
1 small Granny Smith apple, grated
2 tbs brandy
1/3 cup whole-fruit cranberry sauce
1/2 tsp mixed spice
2/3 cup ricotta
11/2 tbs honey
3 sheets Pampas Puff Pastry, thawed
icing sugar, for dusting
1 Place cranberries, orange rind and

juice, apple, caster sugar, brandy,
cranberry sauce and mixed spice in
a large saucepan over medium heat
and stir to combine. Bring to the boil,
then reduce heat to low and cook for
8-10 minutes or until most of the liquid
has evaporated and the cranberries are
soft. Transfer to a sterilised jar and cool.
2 Place ricotta and honey in a large
bowl. Whisk until well combined.
3 Preheat oven to 210C and line
a baking tray with baking paper.
Cut each sheet of pastry into 9 equal
squares. Make a 3cm diagonal cut
from each corner in towards the
centre of pastry, ensuring the cuts
do not meet. Place on prepared tray.
4 Starting with the top right corner
of each square, fold corner into the
centre of the square. Repeat with
the other corners to form a pinwheel.
5 Place 1 tsp of the ricotta mixture
in the centre of each pinwheel. Top
each with 1 tsp of the fruit mince.
6 Bake for 12-15 minutes or
TIP until golden and puffed. Cool on
Leftover fruit mince a wire rack and dust with icing
will keep in the
sugar to serve.
refrigerator for up
to 2 weeks.
THE GOLDEN TOUCH

Surprise and delight your guests this
entertaining season with Pampas Puff Pastry.
This delicious, golden pastry is an easy way to
create impressive canaps and sweet treats.
Make it amazing, make it with Pampas.
FRE1217p072 72 10/10/2017 10:15 AM

DARK CHOCOLATE 1 Preheat oven to 180C. Grease simmering water and stir until
MOUSSE CAKE a 23cm springform tin and line with melted. Set aside and allow to cool.
Prep 30 mins | Cook 30 mins | Serves 10 baking paper. Sift flour and cocoa 4 Place liqueur, if using, and cream
into a small bowl. Place eggs and in a large bowl. Beat, using an electric
1/3 cup self-raising flour sugar in bowl of an electric mixer. mixer, until soft peaks form. Add
2 tbs cocoa powder Beat on medium for 10 minutes chocolate and mix until well combined.
2 eggs or until pale and thick. Pour mixture over the sponge cake
1/3 cup caster sugar 2 Using a large metal spoon, gently and chill for 3 hours or until firm.
30g butter, melted fold flour mixture into egg mixture. 5 To make chocolate curls, melt
540g Lindt Dessert Premium Dark Add butter and fold gently until remaining chocolate in a heatproof
Chocolate, chopped combined. Transfer mixture to bowl over a pan of simmering water.
50ml Grand Marnier or Cointreau cake tin. Bake for 15 minutes or Thinly spread onto kitchen bench.
orange-flavoured liqueur (optional) until cake springs back when lightly Allow to set. Using a sharp knife,
600ml thickened cream touched. Allow to cool in tin. scrape at an angle to make curls.
chocolate curls, raspberries, strawberries 3 Place 400g of the dark chocolate 6 Transfer cake to serving plate.
and blackberries, to serve in a heatproof bowl over a pan of Top with curls and berries to serve.
L ay e r s o
f rich, fluffy m e b a s e divine!
o u s s e o n a s of t c h o c o l a t e s p o n g
ULTIMATE INDULGENCE
Enrich your chocolate creations with
Lindt Dessert Premium Dark
Chocolate. Created by the Lindt
Master Chocolatiers using the finest
ingredients, this high-quality range
is easy to use and will give your
desserts a truly exceptional taste.
Also available in Milk and 70% Cocoa
in the Baking aisle.
FRE1217p073 73 10/10/2017 10:15 AM

ALMOND, PINE NUT & 1/4 cup lemon juice 3 Spread mixture into prepared
BLACKBERRY CAKE 1 cup frozen blackberries pan and smooth top. Scatter with
Prep 25 mins | Cook 45 mins | Serves 1012 1/4 cup pine nuts blackberries, pine nuts and almonds.
cup slivered almonds Bake for 45 minutes or until skewer
1 cups self-raising flour 250g mascarpone inserted into centre comes out clean.
cup plain flour Stand cake in pan for 15 minutes
1 cup almond meal 1 Preheat oven to 170C. Grease before transferring onto a wire rack
cup Natvia Sweetener a 24cm round springform cake pan. to cool.
2/3 cup Greek-style yoghurt Line base and side with baking paper. 4 Place mascarpone and remaining
4 eggs, lightly beaten 2 Sift flours into a large bowl. Stir in Natvia in a small bowl and stir
185g butter, melted almond meal, 2/3 cup of the Natvia, to combine. Serve cake with
1 tbs finely grated lemon rind yoghurt, eggs, butter, rind and juice. mascarpone on the side.
F r e e f r om r ef in e
ds u ga r
s an
dp
er f
ect
fo
re
n
te
rt
ai
ni
ng
!
ALL NATURAL
Available in a handy pouch,
Natvia 100% Natural
Sweetener is made with
organic stevia and is perfect
for bakers who want to create
great-tasting sugar-free
desserts with fewer calories.
FRE1217p074 74 10/10/2017 10:15 AM

PEACH ETON MESS 1 Place pure cream and vanilla

Prep 15 mins | Serves 6 bean paste in a bowl and beat,
using an electric mixer, until
300ml pure cream soft peaks form. Add double
1 tsp vanilla bean paste cream and gently whisk until
200ml double cream combined and soft peaks form AUSTRALIAN BEST
8 meringue nests, gently broken (do not overwhisk).. Using the juiciest Australian fruit for
825g can SPC Peaches Sliced 2 Layer meringues, cream mixture your Christmas desserts makes all
the difference. SPC Sliced Peaches in
in Juice, drained and peaches onto a serving plate.
Juice are handpicked at just the right
pulp of 4 passionfruit Drizzle with passionfruit pulp and time to guarantee the best quality.
mint leaves, to garnish garnish with mint.
FRE1217p075 75 10/10/2017 10:15 AM

PINK SALTED
aramel Tar ts
Prep: 20 mins Cooking: 15 mins Makes: 6
(+ 30 mins setting time)
Tart Case
200g dark choc buttons
1/3 cup (80ml) thickened cream
250g choc ripple biscuits
100g butter, melted
SAXA Natural Pink Himalayan Salt, to serve
Salted Caramel Filling
395g sweetened condensed milk
30g butter
cup (60ml) golden syrup
1 tsp ground SAXA Natural Pink Himalayan Salt
cup (60ml) thickened cream
Method
1 Combine the chocolate and cream in

a heatproof bowl over a saucepan of
simmering water. Cook, stirring, for
5 mins or until chocolate melts and
mixture is smooth. Remove from heat.
Cover with plastic wrap and set aside
at room temperature.
2 Meanwhile, grease six 2cm-deep,

8cm (base measurement) fluted
tart tins with removable bases.
Place on a baking tray. Process the
biscuits in a food processor until
finely crushed. Add the melted
butter and process until just
combined. Spoon evenly among
the prepared tins and press firmly
into base and side. Place in the
fridge for 30 mins to set.
3 Place the condensed milk, extra butter,

golden syrup and SAXA Natural Pink
Himalayan Salt in a small heavy-based saucepan
over medium heat. Cook, stirring, for 10 mins
or until mixture is well combined and golden.
Remove from heat. Stir in the extra cream
until smooth. Spoon the salted caramel evenly
among the tart cases in the tins.
4 Spoon the chocolate mixture evenly over

the salted caramel and use the back of the
spoon to smooth the surface. Sprinkle with the
extra SAXA Natural Pink Himalayan Salt to serve.
FOOD TASTES
Follow SAXA for great recipes and tips
PRETTIER IN PINK
CER0031_Saxa Recipe_WW.indd 1 21/9/17 3:50 pm

CHRISTMAS cheats
You can make the most of time spent with family and friends
with these handy Woolworths products available in store.
Making a fabulous Christmas feast has never been faster!
Woolworths Pretzels
are an ideal addition to
a buffet spread.
Woolworths
Savoury Nut Mix
embodies the spirit
of the season.
Put together
a platter of nibbles,
such as Woolworths
Cracker Selection,
deli meats and olives.
FRE1217p077 77 9/10/2017 1:06 PM

woolworths makes it easy
Halve and deseed

fresh avocado and
fill with Gold Smoked
Salmon and cream
cheese. Garnish with
dill and black pepper.
d
al
Ad
it t bi
te
le y
h orse t ast
radi a
sh for
to the cream cheese
Marinated Chicken
Wings from the deli
make the ideal finger
food. Garnish with
fresh chives.
*PRODUCT AVAILABLE INSTORE FROM 18/12/17
FRE1217p078 78 9/10/2017 1:06 PM

Exclusive to Woolworths,
Pepes Roast Duck is available in the
freezer section. Easy to cook, serve
it with Woolworths Chicken Gravy,
roast potatoes and
steamed beans.
Include Woolworths
Cranberry Sauce
as a delicious
accompaniment.
Add steamed vegies

and a drizzle of
gravy to the new
*PRODUCT AVAILABLE INSTORE FROM 18/12/17
Woolworths
Turkey Tenderloin
with Lemon & Herb
Stuffing*. Serve
sliced, so guests can
help themselves.
FRE1217p079 79 9/10/2017 1:06 PM

woolworths makes it easy
Give this Gold Jewelled

Fruit & Nut Festive Cake
a quick dust with icing sugar
and your guests wont believe
its not a family recipe!
New this Christmas,

the Woolworths Chocolate
Bomb with a Salted
Caramel Centre will leave
your guests impressed!
m
crea
and
it
fru
fr
esh
w ith
o ur
tr a c ol
These Gold
Add ex
Salted Caramel
Cheesecakes (4pk)
pair perfectly with
fresh berries.
Woolworths Gold
Vanilla Bean Cream is
the perfect partner to
any dessert.
FRE1217p080 80 9/10/2017 1:06 PM

FREDecemberpTegelFr 2017-09-12T13:01:30+12:00
in tro d u c i n g
f r e e r a n g e
tegel
chicken
At Tegel, our free range chickens are raised happy and healthy, with
a nutritious diet, fresh air, and sunshine. Check out our range in the
freezer at your local Woolworths. With Tegel Free Range, theres
something for everyone, whether its Crispy Cracker or Panko &
Quinoa Crumbed Tenders or delicious Tempura Nuggets. So whatever
you want to do, Tegel has free range for you.
Tegel.com.au
TEG0116
WOW004451-WWFresh 2017-09-07T12:18:11+10:00
Baileys Affogato
Serves: 3
Ingredients:
75g dark cooking chocolate
100mL Bulla thickened cream
90mL espresso
90mL Baileys Original Irish Cream Liqueur
3 scoops of Baileys Original Ice Cream
3 amaretti biscuits, roughly crushed
orange, zest finely grated
Method:
1. Finely chop the chocolate and place into a glass
bowl. Bring the cream to the boil and pour over
the chocolate. Constantly mix until the chocolate
melts into the cream to form a smooth sauce.
2. Mix the coffee and Baileys Liqueur together.
3. Divide chocolate into glasses of your choice.
Add scoops of ice cream and then pour over the
coffee Baileys mix. Sprinkle over a little orange
zest and garnish with the crumbled biscuits.
Serve immediately.
Contains 0.2 standard drinks per serve
FOR MORE BAILEYS RECIPES GO TO

WWW.BAILEYSDESSERTS.COM.AU
WOW004451
The Baileys word and associated logos are trade marks of R & A Bailey & Co and are used under licence.
top tip
For best results with
this recipe, make
the batter the day
before required,
cover, and store in
the fridge.
tutti frutti!
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: LUCY BUSUTTIL
These showcase desserts will have everyone reaching for seconds
CHERRY CLAFOUTIS 2 tbs brandy softened butter. Scatter 2/3 of the

Prep 15 mins + plus resting I Cook 45 mins icing sugar, to serve cherries over the base of the dish.
Serves 8 Stir the batter, and then pour over
1 Place the almond meal, flour, the fruit. Bake for 40-45 minutes
100g almond meal sugar and 1/4 tsp salt into a food or until risen, golden brown and set.
30g plain flour processor, blitz for 30 seconds or Meanwhile, combine remaining
200g caster sugar until combined. Add eggs, yolks and cherries, brown sugar and brandy
4 eggs cream, blitz again for 30 seconds in a bowl and set aside while clafoutis
6 egg yolks or until a smooth batter forms. is baking.
500ml thickened cream Transfer to a bowl or jug, cover and 3 To serve, spoon over macerated
20g soft butter place in fridge to rest for at least cherries and dust with icing sugar.
600g cherries, pitted, 1 hour (see Tip). NUTRITION Per serve: 9g protein, 37g fat
halved 2 Preheat oven to 180C. Grease an (18g sat fat), 40g carb, 37g sugars, 2g dietary
2 tbs brown sugar 8-cup capacity ovenproof dish with fibre, 145mg sodium, 2200kJ (525 cals)
FRE1217p083 83 10/10/2017 9:19 AM

*STRAWBERRY FLOWERS ARE USED FOR DECORATIVE PURPOSES ONLY. WHILE EVERY CARE IS TAKEN TO ENSURE
THIS RECIPE IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
STRAWBERRY 2 tbs white balsamic 4 Arrange strawberries in an
BUTTERMILK CAKE 11/2 cups thickened cream, even layer on top. Sprinkle with
Prep 20 min + standing I Cook 25 min whipped the extra sugar and bake for 20-25
Serves 8 basil leaves, to garnish minutes or until just golden and
strawberry flowers* (optional) cooked when tested with a skewer.
1 cup plain flour Stand in pan for 10 minutes before
1/4 cup almond meal 1 Preheat oven to 180C. Grease turning out onto a wire rack to cool.
1/2 tsp baking powder a 22cm fluted round cake pan. Stir Allow to cool completely.
1/2 tsp bicarbonate of soda flour, almond meal, baking powder, 5 Meanwhile, to prepare topping,
115g unsalted butter, softened bicarbonate of soda and 1/4 tsp salt slice half of the strawberries
2/3 cup raw caster sugar, in a large bowl and set aside. and combine in a bowl with the
plus 1 tbs extra 2 Using an electric beater, beat whole berries, sugar and balsamic.
1 egg together butter and sugar on Stand for 30 minutes or until
1 tsp vanilla extract medium-high for 2 minutes or until strawberries are syrupy and fragrant.
1/2 tsp almond essence light and fluffy. Beat in egg, vanilla 6 Spread cream thickly over cooled
1/2 cup buttermilk and almond essence until smooth. cake. Top with macerated
1 cup strawberries, hulled 3 Reduce speed to low. Add strawberries and drizzle with syrup.
and halved buttermilk and dry ingredients in 7 Garnish with basil leaves and
strawberry topping alternate batches, beating well strawberry flowers (if using).
2 punnets (400g) strawberries, between each addition. Pour batter NUTRITION Per serve: 6g protein, 32g fat
hulled into the prepared pan using a spatula (19g sat fat), 43g carb, 30g sugars, 2g dietary
1/4 cup caster sugar to the smooth top. fibre, 280mg sodium, 2045kJ (490 cals)
FRE1217p084 84 10/10/2017 9:19 AM

dream desserts
TROPICAL PAVLOVA 1 Preheat oven to 180C. 4 Reduce oven temperature to 150C.

Prep 20 mins + cooling | Cook 11/4 hours Draw 20cm circles onto 4 separate Bake the meringues for 11/4 hours until
Serves 10 sheets of baking paper and place crisp. Turn off oven and prop door
each onto baking trays. ajar. Leave in the oven to cool slowly,
2 Beat egg whites in the large bowl for several hours or overnight.
of an electric mixer, starting on 5 When ready to serve, whip cream
6 egg whites, at room temperature low speed and gradually increasing and icing sugar together until thick.
11/2 cups caster sugar the speed as they get foamy. Place a layer of meringue onto
2 tbs gluten-free cornflour Gradually add sugar and continue a serving plate. Pile with cream,
2 tsp white vinegar to beat for 8 minutes or until thick and fruit. Repeat with remaining
600ml thickened cream and glossy. Fold in cornflour layers, cream and fruit. Dust with
2 tbs sifted pure icing sugar and vinegar. icing sugar to serve.
3 mangos, peeled, sliced 3 Dollop onto the baking paper and NUTRITION Per serve: 4g protein, 22g fat
5 kiwifruit, peeled, sliced using a spoon or spatula, spread to (14g sat fat), 47g carb, 45g sugars, 2g dietary
pure icing sugar, to serve cover the circles. fibre, 50mg sodium, 1720kJ (410 cals)
*STRAWBERRY FLOWERS ARE USED FOR DECORATIVE PURPOSES ONLY. WHILE EVERY CARE IS TAKEN TO ENSURE
THIS RECIPE IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
top tip
To save time on
the day of serving the
pavlova, make meringue
the day before and
store in an airtight
container.
FRE1217p085 85 10/10/2017 9:20 AM

dream desserts
LEMON BERRY ROULADE 2 Using an electric beater, whisk egg leaving a 2cm border, at the short end
Prep 40 mins I Cook 30 mins + cooling white and vinegar until a soft peak furthest from you. Scatter over half
Serves 6 forms. Gradually add sugar, 1 tbs the raspberries and gently press them
at a time, beating until sugar has into filling. Roll up from the short end
4 egg whites dissolved and mixture is thick and closest to you, using the tea towel
1 tsp white vinegar glossy. Add vanilla and cornflour to assist. Leave rolled in the towel.
150g caster sugar, plus 2 tsp extra and whisk briefly to combine. Transfer to a platter and refrigerate for
1 tsp vanilla bean paste 3 Using a flexible spatula, scrape 1 hour to firm, or until ready to serve.
1 tsp cornflour meringue mixture into lined pan and 5 For candied lemon, combine sugar,
1/4 cup macadamias, finely chopped smooth top. Combine macadamia, 3/4 cup water, lemon juice and peel
1/4 tsp ground cinnamon cinnamon and extra sugar and into a small pan. Bring to a boil,
icing sugar, to dust sprinkle over meringue. Bake for 12 stirring regularly, then reduce heat
lemon filling minutes or until meringue springs back and simmer for 20 minutes or until
11/2 cups mascarpone when gently pressed. Remove from peel is translucent and syrup has
3/4 cup lemon curd oven, place a clean tea towel over top, thickened. Set aside to cool.
300g raspberries then a chopping board, and invert 6 To serve, remove tea towel from
candied lemon together. Carefully lift away pan, then roulade. Top with remaining
1 cup sugar gently peel back baking paper. Cover raspberries, candied lemon and
1 lemon, juiced and peel julienned with plastic wrap, cool completely. syrup and dust with icing sugar.
4 Meanwhile, to make lemon filling, Cut into thick slices to serve.
1 Preheat oven to 180C. Grease fold together mascarpone and lemon NUTRITION Per serve: 7g protein, 37g fat
and line a 26cm x 32cm Swiss curd. Remove plastic wrap from cooled (23g sat fat), 85g carb, 84g sugars, 4g dietary
roll pan. meringue, spread with lemon mixture fibre, 125mg sodium, 2970kJ (710 cals)
W AT C H N O W
For top tips about making this lemon
berry roulade, download Fresh for free
fromthe AppStore and Google Play.
FRE1217p086 86 10/10/2017 9:20 AM

CSR009_CSR_XMAS_WOW 2017-09-12T17:08:22+10:00
K11145FERF172621701 2017-09-19T17:11:01+10:00
dream desserts
PASSIONFRUIT SEMI-FREDDO
Prep 30 mins + freezing | Cook 15 mins
Serves 8
2 cups caster sugar

150g shelled pistachios, lightly
toasted, chopped
5 egg whites
1 tsp vanilla paste
200g white chocolate, chopped
1/3 cup (90g) mixed fruit peel
burnt passionfruit sauce top tip
One of the many
3/4 cup (180g) honey
great things about
50g butter this dessert is that it
pulp of 8 passionfruit can be made up to
spun toffee a week in advance!
1/2 cup sugar
1/2 cup cold water
1 Line an 8-cup pudding bowl with

a double thickness of plastic wrap,
leaving sides to overhang. Line a large
baking tray with baking paper.
2 Place 1 cup of the sugar in a small
saucepan over medium heat. Melt
sugar, tilting the pan so that it melts
evenly. Cook for 3-4 minutes or until
a rich golden colour. Add pistachios to
pan, stir to coat. Scrape mixture onto
lined tray, set aside to cool completely,
then break into small pieces, set aside.
3 Meanwhile, beat egg whites in a mixer
until soft peaks form. Gradually add
remaining sugar and beat until thick,
glossy and holds stiff peaks.
4 In a separate bowl, beat cream with
vanilla until soft peaks. Fold cream
into meringue. Fold praline, chocolate
and mixed peel through the meringue
mixture. Transfer to lined bowl and for 8-10 minutes or until golden.
smooth surface. Cover with plastic Stand for 2 minutes or until
wrap and freeze overnight or until firm. bubbles subside. Working quickly,
5 To make the burnt passionfruit sauce, dip 2 forks into toffee and drizzle
place honey into a medium saucepan. back and forth over tray.
Bring to a boil over a medium heat for 7 To serve, wipe outside of bowl
3 minutes or until the honey starts to with a hot wet cloth. Lift out
darken. Add butter, swirling to combine. semi-freddo using the plastic.
Add passionfruit, bring to the boil, Invert onto a chilled serving plate.
remove from heat and cool completely. Drizzle over sauce and top with
6 For spun toffee, line a baking tray spun toffee.
with baking paper. Place sugar and NUTRITION Per serve: 9g protein,
water in a saucepan over medium 37g fat (19g sat fat), 109g carb, 109g
heat. Stir until sugar has dissolved. sugars, 5g dietary fibre, 115mg sodium,
Bring to the boil Cook, without stirring, 3410kJ (815 cals)
FRE1217p089 89 10/10/2017 9:20 AM

dream desserts
top tip
When using a cookie
cutter to make the
ice-cream discs, refreeze
the trimmings for
another use.
a chilled platter sca

eon tter
rv ed b
S e w i o m
th t
he rem h o neyc
aining
FRE1217p090 90 10/10/2017 9:20 AM

HONEYCOMB ICE-CREAM SANDWICHES
Prep 1 hour I Cook 10 mins + freezing I Makes 8
50g butter
1/3 cup brown sugar
1/4 cup golden syrup
1/3 cup plain flour
1 tsp ground ginger
honeycomb
1 cup caster sugar
1/4 cup (60ml) golden syrup
1 tsp bicarbonate of soda
malted banana ice cream
5 frozen bananas, roughly chopped
1 can (395g) sweetened condensed milk
1/3 cup malted milk powder
1 To make the honeycomb, grease and line a 26 x 16cm

slice pan. Stir caster sugar, syrup and 1 tbs of water
together in a deep saucepan over medium heat until
sugar has melted. Simmer until a rich caramel colour.
Remove from heat and quickly add bicarbonate of soda.
Beat with a wooden spoon until foaming and well mixed.
Carefully transfer to slice pan and set aside. When set,
break into pieces.
2 To make the ice-cream, line a 26 x 16cm slice pan.
Process bananas and condensed milk in a food processor
until creamy and smooth. Add malt and cream and
process again until smooth. Transfer to the lined pan,
cover and freeze for 1 hour. Remove ice-cream from
freezer, fold 1/2 the honeycomb pieces through ice-cream,
then freeze for a further 4 hours or overnight. Place
remaining honeycomb in a sealable bag and set aside.
3 Remove ice-cream from freezer. Line a large tray with
baking paper. Using a 7cm round cookie cutter, cut out
8 discs of ice-cream, place onto prepared tray and return
to the freezer until ready to serve.
4 To make the ginger snaps, preheat oven to 180C.
Line 2 trays with baking paper. Combine butter, brown
sugar and golden syrup in a saucepan and cook over
medium heat, stirring, for 2-3 minutes or until butter
melts and sugar dissolves. Set pan aside for 5 minutes
to cool slightly. Add flour and ginger to the mixture
and stir to combine. Working in batches (youll need 16),
drop 1 tsp of mixture on to the trays, spaced well apart.
Bake for 4-5 minutes or until they are bubbling and have
spread to about 7cm in diameter.
5 Remove ginger snaps from oven and allow to cool for
1 minute. Carefully transfer to a wire rack, then transfer
to an airtight container, with layers of baking paper in
between each layer until required.
6 To serve, sandwich together one ice-cream disc with
2 ginger snaps. Serve immediately.
NUTRITION Per serve: 8g protein, 38g fat (24g sat fat), 97g carb,
90g sugars, 2g dietary fibre, 440mg sodium, 3210kJ (765 cals)
FRE1217p091 91 10/10/2017 9:20 AM

Add a little
extra this Christmas
Aunt Betty knows delicious her legendary puddings and treats were always
impeccably decorated in the most glorious tasting real cream, whipped to perfection!
Try serving with ice cream, puddings and fruit or use to
make delicious pavlovas and trifles this Christmas.
NEW TO
EXCLUSIVE HS
T
WOOLWOR
Whipped
Cream
Jamies
makeovers
Keep the festivities going with Jamie Oliver's gorgeous recipes for
leftover Christmas ham, turkey and pork. Plus there's even dessert!
3 large free-range eggs

250ml double cream
250g leftover cooked smoked
higher-welfare ham
3 sprigs of fresh rosemary
1 Preheat the oven to 180C.

2 Cook the spaghetti in a pan of
boiling salted water according to
the packet instructions, then
JAMIE OLIVER ENTERPRISES LIMITED (2016 JAMIE OLIVERS CHRISTMAS COOKBOOK) PHOTOGRAPHER: DAVID LOFTUS.
RECIPE FROM JAMIE OLIVERS CHRISTMAS COOKBOOK BY JAMIE OLIVER, PUBLISHED BY PENGUIN RANDOM HOUSE
drain and leave to steam dry and

cool in the colander.
3 Meanwhile, rub the inside of
a 20cm loose-bottomed cake tin
with oil, then finely grate a thin
layer of cheese all over the base,
shaking it up the sides.
4 Once the spaghetti is cool, transfer
it to a large bowl, gently pulling it
apart, then beat and add the eggs,
along with the cream and a generous
pinch of black pepper.
5 Chop and add the ham, finely grate
in the rest of your cheese, and pick,
chop and add the rosemary leaves.
Toss together well, then pack into the
CARBONARA CAKE cake tin and place on a baking tray.
This is a delightfully simple, luxurious, 6 Bake for 35 minutes, or until
yet slightly trashy leftover meal that is golden, crisp and cooked through.
TOP TIP sure to wow everyone. It gives you classic 7 Leave the carbonara cake to sit for
This is a great base recipe carbonara flavours, but with a crisp exterior 3 minutes in the tin, then carefully
thats able to embrace all to contrast with that creamy interior. and confidently run a knife around
sorts of seasonal loveliness Total comfort heaven. the rim and release it proudly on
at different times of the Serves 6 Total time 1 hour to a board. Delicious served with
year from spring peas
and asparagus, to autumn
a fresh, zingy lemon-dressed salad
mushrooms or chunks of 300g dried spaghetti on the side.
roasted winter squash. olive oil NUTRITION 545 cals, 19.1g fat, 10.3g sat fat,
100g leftover hard cheese, such as 22.2g protein, 38.4g carbs, 2.8g sugars,
parmesan, cheddar, gruyre 1.4g salt, 1.9g fibre
FRE1217p093 93 9/10/2017 1:18 PM

jamie oliver
150ml organic chicken stock centre of the pie lid to allow the
cranberry topping steam to escape, then bake the pie
500g fresh or frozen cranberries for 30 minutes. Reduce the heat to
1 orange 160C and cook for a further 2 hours
200g soft brown sugar 30 minutes.
5 cloves 10 Carefully remove the pie from
1 stick of cinnamon the oven, brush the top with beaten
180ml port egg and pop it back in the oven
1 tbs runny honey for another 20 minutes, or until
a few sprigs of fresh sage perfectly golden, then leave the
pie to cool completely.
1 Preheat the oven to 180C. 11 To make the gravy, soak the
2 Peel and finely slice the onions, gelatine in cold water for 5 minutes,
then place in a frying pan with 1 tbs then remove and squeeze out
of oil and cook gently over a medium the excess water. In a pan,
heat for 30 minutes, or until dark, bring the stock almost to the boil,
sweet and sticky. then remove from the heat and
3 Pick and finely chop the sage leaves, whisk in the gelatine. Leave to
then roughly chop the bacon and cool to room temperature.
add both to the pan after 10 minutes. 12 Using a small funnel, pour the
Once cooked, add the onion mixture gravy into the pie through the hole
to a large bowl and leave to cool. in the top, adding just a little at
TURKEY, PORK & 4 Shred the turkey and add to the a time and allowing each addition
CRANBERRY PIE bowl, then finely grate over half to sink in before adding the next.
Christmas is the perfect excuse to invest the nutmeg. Add the remaining filling 13 To make the cranberry topping,
some serious time and love in creating ingredients and mix together well. place all the cranberries in a pan.
something truly spectacular, and this pie 5 To make the pastry, place the Using a speed-peeler, strip in the
wont let you down with its crumbly flour into a large bowl. Put the orange zest, then squeeze in the
pastry, flavour-packed filling and spicy dripping and 300ml of water in all juice. Add the remaining topping
cranberry topping, this twist on a festive a small pan over a medium heat ingredients, except for the sage,
classic is hard to beat. Plus, therell be for 10 minutes, until melted. Bring to and simmer for 15 to 20 minutes,
no leftovers in sight double bonus! the boil, then stir straight into the or until thickened, stirring regularly.
Serves 10 Total time 6 hrs 20 min + setting flour. Leave until warm and pliable, 14 Taste and add a little extra sugar,
but cool enough to handle. if needed, then remove the cinnamon
filling 6 Knead the pastry until smooth, stick, cloves and orange peel. Leave
2 large onions then cut off a quarter, wrap it in to cool and thicken for 45 minutes,
olive oil plastic wrap and reserve for the top then spoon it on top of the pie.
PHOTOGRAPHY JAMIE OLIVER ENTERPRISES LIMITED, BY MARTIN POOLE

1/2 a bunch of fresh sage of your pie. Place in the fridge overnight to set.
250g higher-welfare smoked bacon 7 Working quickly, while the dough 15 Just before serving, pick the
500g leftover cooked free-range turkey is still pliable, press it evenly over sage leaves, and fry over a medium-
1 whole nutmeg, for grating the base and up the sides of high heat until crispy, then scatter
250g higher-welfare pork shoulder, a 23cm loose-bottomed cake tin, over the pie.
minced or finely chopped until its about 1cm thick, patching NUTRITION 948 cals, 46.2g fat (17.2g
RECIPE FROM JAMIE MAGAZINE JAMIE OLIVER.
250g higher-welfare pork belly, up any holes as you go you may saturated), 40.8g protein, 94.5g carbs,
half minced, half chopped not need all of the pastry. 30.5g sugar, 1.6g salt, 4.7g fibre.
2 tbs English mustard 8 Place the tin on a baking tray and
2 tbs wholegrain mustard fill the pastry case with the cooled
If Jamie's Carbonara
1 tsp ground white pepper filling, then roll out the reserved cake recipe (p93)
4 tbs Worcestershire sauce pastry and place it on top, pinching tickles your fancy
pastry the edges to seal and create a crust. and for more great
820g plain flour Gently press down the top of the pie recipes take a look
at Jamie Olivers
300g higher-welfare dripping to create a slight indent to hold the
Christmas Cookbook
1 large free-range egg cranberry topping. (Penguin Random
gravy 9 Using the handle of a wooden House), available
3 leaves of gelatine spoon, carefully pierce a hole in the at Woolworths.
FRE1217p094 94 9/10/2017 1:18 PM

RECIPE FROM JAMIE MAGAZINE JAMIE OLIVER.
PHOTOGRAPHY JAMIE OLIVER ENTERPRISES LIMITED, BY MARTIN POOLE
FRE1217p095 95
fresh December 2017
95
9/10/2017 1:18 PM
jamie oliver
THE BEST CHERRY &

CHOCOLATE CHEESECAKE
Ive used cherries here, because they take
two things that are already delicious
together cheesecake and chocolate to
a whole new level.
Serves 14 Total time 1 hr 10 min + chilling
150g unsalted butter, plus extra for

greasing
300g dark chocolate digestive biscuits
900g light cream cheese
100g golden caster sugar
3 tbs cornflour
2 large free-range eggs
100ml double cream
1 orange
50g quality dark chocolate (70%)
cherries
300g dried sour cherries (or use dried
blueberries or cranberries* instead,
if you prefer)
3 heaped tbs caster sugar
1 stick of cinnamon
1 orange
1 vanilla pod
1 splash of rum, brandy or grappa
chocolate sauce
RECIPE JAMIE OLIVER. PHOTOGRAPHY JAMIE OLIVER ENTERPRISES LIMITED, DAVID LOFTUS
200ml double cream
100g quality dark chocolate (70%)
1 Preheat the oven to 180C. Grease 8 Place the cream cheese, sugar until the top is lightly brown and
and line a 23cm springform cake tin. and cornflour in a bowl, and beat the edges have set. If it looks like
2 Melt the butter in a small pan over well. Add the eggs and beat its browning too much, cover the
a low heat. Snap the biscuits into a again until the mixture is smooth top with tin foil.
food processor, pour over the melted and light. 12 When the times up, leave to cool
butter and blitz until well combined. 9 Slowly beat in the cream, then at room temperature, or pop in the
3 Pat the biscuit mix evenly into add the reserved vanilla seeds fridge until completely chilled.
the cake tin, pressing it down lightly, and finely grate in the orange zest. 13 Just before serving, make the
then bake in the oven for 10 minutes. Beat again until well combined. chocolate sauce. Warm the cream
Remove and allow to cool. Roughly chop the chocolate into in a small pan over a low heat
4 Turn the oven up to 200C. small chunks. until it just starts to bubble, then
*MAY NOT BE AVAILABLE IN ALL STORES
5 Meanwhile, add the cherries to a 10 Remove half the cherries from snap in the chocolate. Remove
pan with the sugar and cinnamon. the pan using a slotted spoon and pan from the heat and whisk gently
Finely grate in the orange zest and gently fold into the cheesecake mix until melted.
squeeze in half the juice. with the chocolate chunks, then 14 Place the remaining cherries in
6 Halve the vanilla pod lengthways, spoon over the biscuit base. Gently a small bowl and serve alongside
scrape out the seeds and reserve for shake the tin to level the surface, the cheesecake with a jug of warm
later, adding the pod to the pan. then pop a few cherries on top and chocolate sauce on the side.
7 Pour in the booze, then simmer over gently press them in. NUTRITION 528 cals, 31.9g fat, 19.1g sat fat,
a medium-low heat for 5 minutes, 11 Bake the cheesecake in the middle 8.7g protein, 53.1g carbs, 43.3g sugar, 0.8g
then leave to cool. of the oven for 40 to 45 minutes, or salt, 1.1g fibre.
FRE1217p096 96 9/10/2017 1:18 PM

KIPLING_FRESH_0112 2017-09-06T17:36:35+01:00
T I M E TO I N D U LG E
Christmas cheer! Give Christmas the Gold treatment and have

a deliciously festive family feast.
The Gold range of cakes,

puddings, turkey and ham means less
time spent in the kitchen and more
time with your family.
Gold
Almond
Shortbread
Gold Free
Range Half
Leg Ham
Gold Jewelled
Blonde Cherry
Pudding
Gold
Brandy
Cream
Gold Turkey
Parcel with
a Mushroom
Stuffing
FRE1217p098 98 9/10/2017 1:36 PM

Gold Golden
Lustre Plum
Gold Dark
& Port Pudding
Chocolate
Mud Cake
Gold Vanilla
Bean Cream
LUXURIOUS DINING
Make Gold Golden Lustre
Plum & Port Pudding and Gold
Jewelled Blonde Cherry Pudding the
centrepiece of your Christmas spread.
Teamed with Gold Dark Chocolate
Mud Cake and Gold Turkey
Breast Parcel, they are the perfect
indulgence for the festive season.
FRE1217p099 99 9/10/2017 1:36 PM

Summer
H O L I D AY
Feeding a crowd? Fire up the barbie and
enjoy a sunny day and each others
company over a long lunch that
doesnt take forever to prepare!
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: DIXIE ELLIOTT
Pineapple & white

rum sodas, see p103
for recipe.
FRE1217p100 100 9/10/2017 1:24 PM

lunch alfresco
or
m
F
or e
sea
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN RECIPE DEVELOPMENT: DIXIE ELLIOTT
BARBECUED SEAFOOD WITH

fo od
HERB AVOCADO BUTTER
idea i p es
s, visit /r ec
125g butter, softened woolworth s.c om .au
1 large avocado, peeled, stone
removed
2 tbs lime juice 1 Combine butter, avocado, lime 4 Form into a pile and cover
1 tbs Worcestershire sauce juice, sauces and coriander in the with a large stainless steel bowl
1/2 tsp Tabasco sauce bowl of a food processor and process and cook for 5 minutes or until
2 tbs finely chopped coriander until smooth and thick. Transfer to mussels open. Cook skewers
3 calamari hoods a serving bowl and chill until required. on hot plate for 3 minutes each
425g bag frozen sea scallops, thawed 2 Cut calamari hoods down one side side or until golden and cooked
500g boneless skinless salmon fillets, and open out flat. Cut into 3cm-wide through. Cook fish fillets on grill
cut into 3cm cubes strips and thread onto small skewers. for 2 minutes each side or until
4 lobster tails Remove roe from scallops. Cut large charred and cooked through.
1/4 cup olive oil scallops in half, and thread on skewers 5 Place fillets, seafood skewers
1kg Woolworths Select chilled along with salmon. Using a large and mussels onto a large
greenshell mussels sharp knife, cut lobster tails in half. platter. Add prawns and oysters.
8 small thick white boneless 3 Heat a barbecue hotplate and grill Serve immediately with avocado
fish fillets on medium. Drizzle oil over skewers, butter and lemon wedges.
500g cooked king or tiger prawns lobster and fish fillets. Season with NUTRITION Per serve: 107g protein, 41g fat
11/2 dozen oysters salt and pepper. Toss mussels on (15g sat fat), 2g carb, 2g sugars, 1g dietary
lemon wedges, to serve hotplate for 2 minutes or until hot. fibre, 1350mg sodium, 3380kJ (805 cals)
FRE1217p101 101 9/10/2017 1:24 PM

PIRI PIRI CHICKEN SKEWERS
Prep 20 mins + marinating | Cook 20 mins
Serves 8
TOP TIP
Burnt skewers can
affect the flavour 1/3 cup lemon juice
of barbecued or grilled 1/4 cup olive oil
food. Soak them in 1 cup firmly packed flat-leaf parsley
water prior to
leaves, roughly chopped
threading.
4 garlic cloves
3 long red chillies, roughly chopped
2 tsp brown sugar
2 tsp sea salt flakes
1 tsp sweet paprika
1kg RSPCA Approved chicken thigh
fillets, cut into 3cm cubes
corn & tomato salad
4 corn cobs in husks
2 x 200g tomato medley mix*
120g baby rocket leaves
1 large avocado, cut into wedges
1/4 cup extra virgin olive oil
2 tbs lime juice, plus lime wedges,
to serve
1 Place juice, oil, parsley, garlic, chilli,

sugar, salt, paprika and pepper into
the bowl of a food processor. Process
until mixture forms a thick sauce.
Place chicken into a large snap-lock
bag and add sauce. Seal and turn to
*MAY NOT BE AVAILABLE IN ALL STORES. WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE
coat. Refrigerate for at least 2 hours
IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
(or overnight, if time permits).
2 Thread chicken pieces onto wooden
skewers. Heat a barbecue hotplate on
medium heat. Add skewers and cook
for 8 minutes or until browned on all
sides and cooked through. Transfer to
a platter and cover to keep warm.
3 To make salad, microwave corn cobs
on high for 5 minutes. Trim bases with a
sharp knife. Holding top of husks of corn
in your hand above a chopping board,
gently shake until corn slips from husks
and silk. Using a sharp knife, remove
kernels and place into a large bowl.
Halve tomatoes, and add to corn with
rocket and avocado. Drizzle with oil and
lime juice. Season with salt and pepper.
Gently toss until combined. Serve
skewers with salad and lime wedges.
FRE1217p102 102 9/10/2017 1:24 PM

lunch alfresco
PINEAPPLE & WHITE 2 x 750ml bottle sparkling mineral allowing flavours to infuse.
RUM SODAS water or soda water Strain mixture through a fine sieve.
Prep 15 mins | Cook 5 mins | Serves 8 2 cups ice cubes, to serve 2 Pour mixture into the bowl of a food
mint leaves, to serve processor. Cut pineapple into quarters,
1 cup caster sugar grilled pineapple wedges, to garnish remove core and roughly chop. Add
3/4 cup water to processor. Process mixture until
2 lemongrass stalks*, trimmed, 1 Combine sugar, water, lemongrass pineapple is finely chopped. Strain
sliced and lime leaves in a small saucepan through a fine sieve over a bowl.
6 kaffir lime leaves*, chopped over a medium heat. Stir until sugar 3 Combine strained pineapple juice,
1 small pineapple (940g), dissolves and mixture comes to rum and mineral water in large jugs.
skin removed the boil. Simmer for 2 minutes. Add ice and mint. Garnish with grilled
1 cup white rum Remove from heat and stand pineapple and serve immediately.
*MAY NOT BE AVAILABLE IN ALL STORES. WHILE EVERY CARE IS TAKEN TO ENSURE THIS RECIPE
IS GLUTEN FREE, ALWAYS CHECK LABELS AS INGREDIENTS VARY FROM BRAND TO BRAND
ur for an extra tropical t

ique aste
u t l !
You on
can coc
swap white rum for
FRE1217p103 103 9/10/2017 1:24 PM

lunch alfresco
BOOZY RASPBERRY SORBET

Prep 15 mins + freezing | Cook 5 mins
Serves 8

750g frozen raspberries, thawed
50ml orange liqueur
1/4 cup pistachio kernels, finely
chopped
chilled prosecco, to serve
1 Combine sugar and 3/4 cup of

water in a small saucepan. Stir over
medium heat until sugar dissolves
and mixture comes to the boil.
Remove from heat and cool.
Pour into a jug and place in the
fridge until required.
2 Place raspberries into a food
processor and process until smooth.
Strain mixture through a fine sieve
over a bowl, using the back of
a spoon to extract as much liquid as
possible. Discard seeds. Add chilled
sugar syrup to raspberry puree and
stir until combined. Pour mixture
into a 7-cup capacity loaf pan.
Cover and place in freezer for
3 hours or until firm.
3 Remove sorbet from loaf pan
and place into a food processor.
Process until smooth. Add liqueur
and process until combined.
Return mixture to loaf pan, cover
and refreeze for 3 hours or until firm.
Serve scoops of sorbet in small
bowls sprinkled with nuts or place
small scoops into tall glasses and
top up with chilled prosecco.
-alcoholic version , omit

a non t he
liqu nade
or eur mo
and l e
replace prosecc o w ith
F
FRE1217p104 104 9/10/2017 1:25 PM

TOP TIP
For delicious ideas
for leftovers go to
woolworths.com.au/
food-savers
BEEF FILLET WITH

HORSERADISH SAUCE
Prep 10 mins + standing
Cook 35 mins | Serves 8
1 cup sour cream

2 tbs horseradish cream
1 tbs Dijon mustard
1 tbs Worcestershire sauce
1 tsp white wine vinegar
1/4 tsp Tabasco sauce
1 tsp sea salt flakes
1/4 tsp finely ground white pepper
2 tbs finely chopped chives
*MAY NOT BE AVAILABLE IN ALL STORES
2 tbs finely chopped dill required, longer if time permits. cook for 10 minutes, turning until
1.2kg whole fillet of beef, Stir chives and dill into sauce just browned on all sides. Transfer pan
trimmed* before serving. to oven and roast for 25 minutes for
2 tbs olive oil 2 Preheat oven to 200C. Remove medium rare. Transfer to a platter
beef from refrigerator 30 minutes and cover to keep warm. Stand for
1 Combine sour cream, horseradish before cooking to allow to come to 10 minutes before slicing and serving
cream, mustard, Worcestershire room temperature. Rub with oil and with horseradish sauce.
sauce, vinegar, Tabasco sauce, salt season well on all sides. NUTRITION Per serve: 34g protein, 26g fat
and pepper in a bowl. Cover and 3 Heat a roasting pan over medium- (12g sat fat), 2g carb, 2g sugars, 0.5g dietary
refrigerate for at least 1 hour before high heat. When hot, add beef and fibre, 540mg sodium, 1600kJ (380 cals)
FRE1217p105 105 9/10/2017 1:25 PM

lunch alfresco
CHARRED GREEN SALAD When hot, add pancetta and cook

Prep 10 mins | Cook 10 mins | Serves 8 for 2 minutes each side or until
golden and crisp. Transfer to a plate.
2 bunches broccolini, trimmed 2 Add vegetables to grill and cook
250g green beans, trimmed for 4 minutes, turning until charred
150g snow peas, trimmed and tender. Transfer to a platter.
1/4 cup extra virgin olive oil Whisk remaining oil and vinegar
80g thinly sliced pancetta in a jug. Season with salt and
1 tbs balsamic vinegar pepper. Drizzle over salad.
100g feta, crumbled Tear pancetta into shards and
freshly ground black pepper place over vegetables. Sprinkle
TOP TIP
with feta and freshly ground
You can turn this side
1 Place broccolini, beans and black pepper. Serve.
dish into a vegetarian
snow peas into a large bowl. NUTRITION Per serve: 8g protein, 11g fat meal by leaving out the
Add 1 tbs oil and toss until coated. (4g sat fat), 3g carb, 2g sugars, 3g dietary pancetta and adding
Heat a barbecue grill on medium. fibre, 410mg sodium, 620kJ (150 cals) cooked quinoa or
wholemeal pasta.
FRE1217p106 106 9/10/2017 1:25 PM

too
or k well,
ches w
No mangoes? Pea
MANGO & PASSIONFRUIT pulp. Discard seeds and pulp.

ICE-CREAM BLOCKS Stir caster sugar into passionfruit
Prep 15 mins + plus chilling juice until dissolved.
Serves 8 3 Spoon 2 tbs mango mixture into
the base of 8 x 1/2-cup capacity icy
2 large mangoes pole moulds. Top with 1 tbs
1 cup purchased thick vanilla passionfruit juice. Repeat. Cover with
custard remaining mango mixture. Using
5 large passionfruit a bamboo skewer, gently swirl mixtures
2 tbs caster sugar together forming a ripple effect
through mango ice-cream. Insert
1 Remove cheeks from mangoes, a stick into each mould and place in
scoop out flesh and roughly chop. freezer for 3 hours or until set firmly.
Cut all flesh from stone and place 4 Line a baking tray with baking
mango into a small food processor. paper. Fill the sink with hot water.
Process until smooth (you will need Dip icy-pole moulds into water for
11/2 cups). Transfer to a bowl. Add 30 seconds. Remove ice-creams
custard and stir until well combined. and place onto prepared tray.
2 Place a sieve over a small bowl. Place tray in freezer until ice-creams
Remove pulp from passionfruit and are required.
place into sieve. Using the back NUTRITION Per serve: 2g protein, 1g fat
of a spoon extract as much juice (1g sat fat), 17g carb, 16g sugars, 1g dietary
as possible from passionfruit fibre, 25mg sodium, 395kJ (95 cals)
FRE1217p107 107 9/10/2017 1:25 PM

lunch alfresco
TOP TIP
You can also use
nectarines or apricots
in this recipe, or
a mixture of fresh
stone fruit.
Ser hes
ve c
d ri zz p ea
led w e grilled
ith melted sugar from t h
FRE1217p108 108 9/10/2017 1:25 PM

COCONUT LIME TART WITH
CARAMELISED PEACHES
Prep 30 mins + chilling | Cook 15 mins | Serves 8
250g ginger nut biscuits

1/3 cup toasted desiccated coconut
120g butter, melted
9 gelatine leaves
3 x 270ml cans coconut milk
1/2 cup lime juice
2 peaches, cut into wedges
1/4 cup brown sugar
toasted coconut flakes, to garnish
1 Grease and line a 23cm springform pan

with baking paper. Place ginger nuts into the
bowl of a food processor and process until
fine breadcrumbs. Add coconut and butter,
and pulse until just combined. Transfer to
prepared cake pan and press evenly over
base. Place in refrigerator for 30 minutes
or until firm.
2 Place gelatine leaves into a large bowl of cold
water to soak for 5 minutes. Combine coconut
milk, lime juice and caster sugar in a saucepan
over a medium heat. Stir until sugar dissolves
and mixture comes to the boil. Remove from
heat. Remove gelatine leaves from water and
gently squeeze excess water from gelatine.
Add gelatine to coconut milk mixture and stir
until dissolved. Cool. Transfer to refrigerator for
30 minutes or until mixture begins to thicken
and set. Pour mixture over ginger nut base and
return to refrigerator for 2 hours to set firmly.
3 Meanwhile, preheat a grill to medium-high.
Line a baking tray with foil. Place peach wedges
onto tray, cut-side up, and sprinkle liberally with
brown sgar. Grill for 5 minutes or until sugar has
melted and peaches caramelised.
4 Remove dessert from cake pan and place
onto cake stand. Top with peach wedges
and sprinkle with toasted coconut flakes.
Serve immediately.
NUTRITION Per serve: 5g protein, 29g fat (21g sat fat),
41g carb, 29g sugars, 2g dietary fibre, 225mg sodium,
1865kJ (445 cals)
FRE1217p109 109 9/10/2017 1:25 PM

SIMPLY GREAT. SINCE FOREVER.
its
PARTY TIME!
Raise a glass to the
new year with our easy
entertaining ideas,
from delicious party
bites to the coolest
cocktails. Cheers!
PHOTOGRAPHY: SAM MCADAM-COOPER STYLING: JENNIFER TOLHURST RECIPE DEVELOPMENT: CHRISTINE SHEPPARD
Easy make-ahead finger

food, dips and platters
means you can relax and
enjoy the party, too!
FRE1217p111 111 9/10/2017 1:27 PM

LETTUCE CUPS WITH
CHILLI HALOUMI
Prep 20 mins | Serves 8 1 Separate lettuce into leaves,
wash and refrigerate until ready
to serve (see Tip).
TOP TIP
2 Combine haloumi, watermelon,
Prepare the lettuce
leaves 1 hour before
2 baby cos lettuce radish, mint and chilli in a bowl.
serving and keep chilled, 225g haloumi, coarsely grated Season with pepper and add oil.
so you can compile the 2 cups watermelon, finely diced Toss to coat and spoon into lettuce
cups quickly when 3 radishes, cut into fine matchsticks cups to serve.
guests arrive. 2 tbs shredded mint NUTRITION Per serve: 7g protein,
1 long red chilli, deseeded, 10g fat (4g sat fat), 5g carb, 5g sugars,
finely chopped 1g dietary fibre, 825mg sodium,
2 tbs extra virgin olive oil 565kJ (135 cals)
FRE1217p112 112 9/10/2017 1:27 PM

new years eve
FROS
250g strawberries, hulled,

chopped
1 tbs lemon juice
2 tsp sugar
750ml bottle chilled ros
4 cups crushed ice
1 Combine strawberries, lemon

juice and sugar in a bowl. Set aside
for 10 minutes until juicy.
2 Transfer to a blender with half the
ros and the ice. Blend until smooth
and thick. Spoon into chilled glasses.
Top up with remaining ros. Garnish
with extra strawberries if desired.
DATES STUFFED
WITH BLUE CHEESE
4 slices pancetta
24 fresh dates
125g blue cheese
24 lavosh crackers
1 Fry pancetta in a non-stick pan

for 1-2 minutes each side until crisp.
Remove from pan, cool and break
into small pieces.
2 Cut a slit in the side of each date
and squeeze ends towards the centre
ick
to open slightly. Remove stone.
up
3 Cut cheese into small pieces and
P
a b ot
tle of ros from BWS sto
place into slits. Top with a piece of
pancetta. Serve on a lavosh cracker.
re

ord
so

er
r
onli
ne
FRE1217p113 113 9/10/2017 1:27 PM

new years eve
PORK BELLY 1 Preheat oven to 220C. Place a small pan. Stir over medium
COCKTAIL PIECES a rack in a roasting pan and add heat until the sugar has dissolved
Prep 10 mins | Cook 1 hrs about 1cm deep water to pan. and mixture has become syrupy.
Serves 8 Trim meat-side of pork so it is an even Set aside.
thickness, if necessary. Dry rind with 3 Place pork rind-side down
1kg piece of pork belly paper towel. Score with a sharp knife on a chopping board and cut
1/4 cup brown sugar at 1.5cm intervals. Rub well with 1 tbs into small cubes. Toss with
2 tbs soy sauce sea salt and season with pepper. Lay soy glaze to coat. Garnish
1 tbs fish sauce pork on rack, meat-side down. Bake with coriander and serve with
1 long red chilli, finely chopped for 30 mins. Reduce heat to 190C cocktail sticks.
1 tbs shredded ginger and cook 1 hour until golden. NUTRITION Per serve: 26g protein, 10g fat
coriander leaves, to garnish 2 Meanwhile, combine brown sugar, (4g sat fat), 5g carb, 5g sugars, 0.5g dietary
soy, fish sauce, chilli and ginger in fibre, 640mg sodium, 910kJ (220 cals)
FRE1217p114 114 9/10/2017 1:27 PM

43453_LION_ECBM 2017-09-13T12:29:12+10:00
CraftedBlendsChipsW 2017-08-22T12:00:26+10:00
Find us in the
health food aisle
freedomfoods.com.au
^Free from gluten as found in Wheat, Rye, Barley and Triticale. All products shown may not be available in all stores.
new years eve
SMOKED TROUT PT
Serves 20
350g hot smoked trout

250g cream cheese, softened
1 tbs lemon juice
1 tbs finely chopped capers
1 tbs chopped chives, plus extra,
to garnish TOP TIP
2 tsp horseradish cream This pt can
olive oil spray be made a day
6 small tortillas ahead, but only
add the chives just
before serving.
1 Peel skin from trout and discard
skin and bones. Process cream
cheese in a small food processor
with lemon juice, capers, chives
and horseradish until smooth.
Add trout meat and pulse until
roughly chopped. Transfer to CHAMPAGNE 1 Stir orange juice, peel and
a serving bowl and chill. CHERRY MIMOSA sugar together in a small pan
2 Preheat oven to 180C. Spray Prep 15 mins | Cook 5 mins | Serves 8 over medium heat until sugar
both sides of tortillas with oil. has dissolved. Add chopped
Cut each into 8 triangles and 1/2 cup orange juice cherries and liqueur. Remove
spread on a baking tray. Bake for 2 strips orange peel from heat and allow to cool.
15 minutes until crisp and golden. 1/4 cup caster sugar 2 Place glasses in fridge to
Sprinkle trout pt with chives and 100g cherries, pitted, chill. When ready to serve,
serve with tortillas. chopped strain cherry mixture. Spoon
NUTRITION Per serve: 5g protein, 5g fat 2 tbs orange liqueur a little into each chilled glass
(3g sat fat), 2g carb, 1g sugars, 0.5g dietary 750ml bottle sparkling wine, chilled and top with sparkling wine.
fibre, 170mg sodium, 325kJ (75 cals) extra cherries, to garnish Garnish with an extra cherry.
FRE1217p117 117 9/10/2017 1:28 PM

new years eve
Yo
u can
u se c
ame
m b e rt
in stead of b
rie, if you prefer
TOASTED BAGUETTE WITH 1 Combine chopped cherries, lime

CHERRY SALSA & BRIE rind, lime juice, snipped chives and
Prep 15 mins + standing | Cook 5 mins balsamic vinegar in a serving bowl.
Serves 8 Set aside for 10 minutes to allow
flavours to develop.
150g cherries, pitted, chopped 2 Meanwhile, heat a chargrill over
1 lime, rind finely grated, medium-high heat. Spray baguette
and 1 tbs juice slices with oil. Cook for 1-2 minutes
1 tbs snipped chives each side until lightly charred.
1 tsp balsamic vinegar Pile toast onto a platter and serve
1 Woolworths baguette, sliced with cherry salsa and brie.
on an angle NUTRITION Per serve: 7g protein, 7g fat
cooking oil spray (4g sat fat), 22g carb, 2g sugars, 0.5g dietary
125g brie, at room temperature fibre, 310mg sodium, 770kJ (185 cals)
FRE1217p118 118 9/10/2017 1:28 PM

And for the perfect cheese board
1
Limit the selection to
two or three cheeses,
and vary the textures
and flavours. Try a vintage
cheddar, a mild blue and
a creamy full-flavoured
soft cheese such as brie.
2
Be careful when
choosing crackers
as you dont want
them to overpower or
compete with the taste
of the cheese. Try grissini,
lavosh and crackers that
arent too fragile.
3
Serve cheese at
room temperature,
but not if its an
all-time high that day!
Remove from the fridge
and cover loosely with
a damp cloth to prevent
sweating or drying out.
FRE1217p119 119 9/10/2017 1:28 PM

new years eve
ESPRESSO MARTINI
TOP TIP Prep 5 mins | Serves 1
Crushed coffee
beans or grated 2 tbs brown sugar
dark chocolate make 1/4 cup freshly brewed
a stylish garnish for this
espresso coffee
classic cocktail.
1/4 cup vodka
1 tbs coffee liqueur
4 ice cubes
2 tbs whipped cream
1 Stir sugar into coffee

to dissolve. Place in
a cocktail shaker with
vodka, liqueur and ice.
Shake for 30 secs.
Strain into a chilled
glass and float the
cream onto the surface.
Garnish (see Tip)
and serve.
FRE1217p120 120 9/10/2017 1:28 PM

LOOK!
TRIPLE CHOCOLATE
CREAM PUFFS
Prep 30 mins + plus cooling
steam during cooking.
Bake for 30 minutes or
until well puffed. Remove
NEW IN THE
Cook 45 mins | Makes 12 from oven and, using the
tip of a small knife, make
SALAD FRIDGE
1 cup plain flour a hole in the side of each
1 tbs cocoa to allow steam to escape.
80g butter, chopped Turn off oven and return
1 tbs caster sugar profiteroles to oven for
3 eggs 15 minutes to dry out.
white-choc mousse Transfer to a wire rack PERFECT
200g white chocolate, to cool completely. FOR A NEW
chopped 4 Meanwhile, to make
300ml thickened cream white-choc mousse, YEARS EVE
1 tsp gelatine powder melt white chocolate PARTY!
2 egg yolks in a heatproof bowl over
ganache a saucepan of simmering
200g dark chocolate water until melted and
1 cup cream smooth. Set aside to cool.
5 Beat cream until thick
1 Preheat oven to 200C. and refrigerate.
Line 2 baking trays with
baking paper. Sift flour
and cocoa together.
Place 1 cup water, butter
6 Place 1 tbs of boiling
water in a small heatproof
bowl. Sprinkle over the
gelatine. Remove from Crunchy!
and sugar into a saucepan the heat and stir until
over medium heat. Stir until completely dissolved.
butter has melted and 7 Stir egg yolks and
mixture just comes to gelatine into the chocolate. GOES WITH
the boil. Fold in cream. Refrigerate
2 Add flour mixture all at for about 20 minutes, until EVERYTHING!
once and stir well until thickened slightly.
combined. Continue to
stir over low heat for
2-3 minutes until mixture
forms a ball and comes
8 To make ganache,
stir chocolate and cream
together in a heatproof
bowl over simmering water
Fresh!
cleanly away from the until melted and smooth.
side of the pan. Remove Remove and allow to
from heat and cool for cool slightly.
5 minutes. Add 1 egg and 9 Transfer white choc NEW YEAR
beat well with a wooden mousse to a piping bag
NEW YOU!
!
spoon. Add remaining fitted with a small plain
eggs, one at a time, and
beat well until thick, glossy
and smooth.
nozzle. Split profiteroles
and fill with mousse.
Dip tops of profiteroles
Healthy
3 Using 2 dessertspoons, into chocolate ganache
drop dollops onto the and chill to set.
trays leaving space NUTRITION Per serve: 6g
between each. Smooth
any peaks with a wet
protein, 34g fat (21g sat fat),
31g carb, 21g sugars, 1g dietary
NEW
fingertip. Flick a little water fibre, 95mg sodium, 1915kJ
onto the tray to create (455 cals)
A SALAD FOR EVERY OCCASION!
FRE1217p121 121 9/10/2017 1:28 PM

NUT628 Aptamil WW Fresh Cat Ad_D2_ol.indd 1 22/8/17 5:04 pm
ITS A COVER UP!

Keep your kitchen well-stocked with Multix Alfoil to make sure
you cover all bases this Christmas.
TIPS FOR THE PERFECT TURKEY

Make sure you tent your turkey with Multix
Alfoil to avoid burning or drying the
outside edges. Wrap the legs in alfoil once
browned as they cook more quickly than
the rest of the bird. The extra width of
Multix Extra Wide Alfoil makes it perfect
for cooking large dishes as it can cover
a big turkey or seal an entire baking tray.
KEEP IT UNDERCOVER!
Use Multix Alfoil to stop your festive roast
drying out while cooking. If youre feeding
a large tribe, Multix Extra Wide Alfoil is
so handy to cover those bigger birds or
hams. Alfoil is also great to seal in a salads
freshness in the fridge until its ready to serve.
FRE1217p123 123 9/10/2017 1:41 PM

fresh reader
cook & win!

IN NER
W
fresh PRAWN & CHICKEN SALAD

reader Prep 20 mins | Cook 15 mins | Serves 4
recipe
Share your recipes with us or ask us 6 garlic cloves, thinly sliced
1/2 cup olive oil, plus extra
your cooking queries and you could win 1 tsp ground coriander
some great prizes. 1 tsp freshly ground black pepper
1 tsp of chilli flakes (or to taste)
juice of 2 limes
2 tbs fish sauce
1 tsp brown sugar
500g chicken thigh fillets, halved
500g green prawns, peeled, deveined,
tails intact
200g rice noodles
3 shallots, finely sliced
10 cherry tomatoes, halved
60g baby spinach leaves
1/2 red onion, sliced
fried shallots* and fresh coriander
leaves, to garnish
1 Place garlic and olive oil in a small

pan. Cook over medium heat until
soft and garlic is slightly brown.
Remove from heat and add ground
coriander, pepper and chilli. Stir to
combine and pour into a large bowl.
2 Add lime juice, sauce and sugar to
the mix and stir to combine. Set aside.
3 Preheat a barbecue chargrill pan.
Lightly oil chicken and cook over
medium heat for 3-4 minutes each
side or until cooked through.
Set aside for 5 minutes, then slice.
4 Meanwhile, toss prawns in a little oil
and barbecue or chargrill over medium
heat for 1-2 minutes each side or until
cooked through.

5 Transfer cooked chicken and prawns
to the bowl and toss to coat with the
marinade. Let stand for a few minutes.
6 Meanwhile, cook rice noodles
according to packet instructions.
*MAY NOT BE AVAILABLE AT ALL STORES
Place shallot and tomato into the

This salad is always popular at barbecues. bowl with the chicken and prawns.
Kylie, NSW Add spinach, onion and noodles and
toss gently to combine. Pile salad
onto a serving plate and garnish with
KYLIE WINS A $50 GIFT CARD! fried shallots and coriander leaves.
Serve immediately.
Develop your own recipe and send it to NUTRITION Per serve: 38g protein, 40g fat
freshmagazine@woolworths.com.au (8g sat fat), 13g carb, 3g sugars, 3g dietary
FRE1217p124 124 9/10/2017 1:13 PM

write to us
at fresh
and you could win a copy of
Jamie Olivers cookbook!
Send your questions

to Christine at
freshmagazine@
woolworths.com.au
for a chance to win!
Christine, Food Editor
letter of the month
As a child I remember Christmas

puddings being very dark in colour.
I have been making my own puddings
for years, but I can never achieve that
degree of darkness, despite trying
several different recipes. What is
the missing ingredient?
Wendy, NSW
I agree, Wendy. A rich, dark pudding
or Christmas cake always looks very
enticing, indeed! A dark Christmas
pudding will usually contain dark brown
sugar, molasses and chopped prunes
or dates. All these ingredients contribute
to a darker coloured pudding.

*MAY NOT BE AVAILABLE AT ALL STORES
WENDY WINS
a copy of
Jamie Olivers
Christmas Cookbook
(Penguin, $55).
Congratulations!
FRE1217p125 125 9/10/2017 1:13 PM

fresh BITES
Find the latest Woolworths news, including new products and handy storage tips.
gingerbread goodness mustard
W
TIPS & TYPES
oolworths new and decorations in between,

improved Build Your youll have a sweet
Own Gingerbread House time putting together
kit has everything you need this funand tasty treat,
to make a festive snack complete with two super-
shack this Christmas! cute penguin friends.
From the walls to the roof, Dont keep Santa waiting, yellow mustard
and a new set of icing and itsavailable now! Beloved by
Americans, this
mild, bright yellow
mustard gets its
colour from added
turmeric. Squeeze
it onto burgers
and hot dogs for
PHOTOGRAPHY: JEREMY SIMONS STYLING: JENNIFER TOLHURST (GINGERBREAD) ADDITIONAL IMAGES ISTOCK
a flavour kick.
wholegrain
mustard
This type uses
whole mustard
seeds, giving it
more texture than
smooth varieties.
Spread it on
sandwiches or
whisk into salad
Woolworths Gingerbread dressings for
House kit is in store now! extra bite.
dijon mustard
Evocative of
theclassic
STO R AG E maple syrup mayonnaise pesto
Frenchrecipe,
this mustard
I D E AS Stow pure maple Pop your jar of Keep pesto fresh has a pungent,
syrup in the freezer. mayonnaise in the and green by sharp flavour.
for keeping It wont actually fridge door. It can pouring a thin Mix a little into
it fresh freeze, because get too cold and layer of olive oil mayonnaise
of the high separate out in on top before or serve with
sugar content. themain part. storing it. roast meats.
FRE1217p126 126 9/10/2017 2:01 PM

9902PurinaOneFPCAd 2017-09-11T12:31:43+10:00
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*Source: Home Tester Club 21 Day Program trial, 2017 The nutrition they need with a taste theyll love
any Purina One Conditions: Coupon is valid for one product only at Woolworths
Supermarkets until 2nd January 2018 and must be surrendered at
POS instructions:
1. Customer must present coupon
the time of purchase. Only 1 coupon per transaction. Coupons that at the start of the transaction.
Dry Cat Food have been defaced, damaged, altered or have passed their expiry
date are not valid. This offer is not valid at Woolworths Online. Not
2. Scan promotional barcode.
Coupon expires 02.01.2018 to be used in conjunction with any other offer. Whilst stocks last. 3. Scan the product.
No rainchecks. Some products are available in limited stores only. 4. Write redeemed on the coupon
Please phone Purina on 1800 738 238 for list of Woolworths stores and put in the drawer.
that stock specific ranges.
clever
fresh bites
Serve up DIARY
cookies
the taste of
the season with NOTES
fun Christmas
snacks, now
available from
December
Woolworths.
9 MANJIMUP
CHERRY HARMONY
the sea
Tis it s
FESTIVAL
so
(MANJIMUP, WA)
10
cu
n
bis
WOOLWORTHS
to
joll ic
CAROLS BY
ed
w ith festive
be
y
CANDLELIGHT
(ADELAIDE, SA)
17
WOOLWORTHS
Santa and his reindeer are perfect pals, and kids will love CAROLS IN
THEDOMAIN
them both! Great for stocking stuffers and sweet treats.
(SYDNEY, NSW)
28 THE TASTE
OFTASMANIA
MANGO (HOBART,TAS)
magic D I D YO U
Nothing goes better with know?
PHOTOGRAPHY: JEREMY SIMONS STYLING: MICHAELA LECOMPTE (MANGO) ADDITIONAL IMAGES ISTOCK
an Australian summer like
the taste of a fresh mango! The worlds longest
Whether its a barbecue or pizza was made
a smooth dessert, bringing in California on
mangoes to your table 10June this year.
is easy.
It was:
BUYING MANGOES A. 2323.68m

Use your nose! Fresh B. 1854.27m
mangoes will have C. 1930.39m
atropical scent and
befirm to the touch.
STORING MANGOES
Let mangoes ripen on
the benchtop before
putting them in the
fridge, where theyll
keep for three days.
MANGO TIPS
Cut off the cheeks
anduse a glass to
scoop out the mango
flesh whole. Great for answer: C
salads or desserts.
FRE1217p128 128 9/10/2017 2:02 PM

NESP2018-SC-Fresh-M 2017-09-08T09:33:51+10:00
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fresh bites
W O O LW O R T H S
community
the year that was
Thanks to the HERES WHO
Woolworths team, BENEFITS:
customers and our Children's Hospital
community partners, Foundation (QLD)
together we were Variety The
able to provide Children's Charity
m o re t han (NSW/ACT/SA/NT)
PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH O'BRIEN (SNACKS)

$ 4 0 m i l l io n Good Friday
in support to Aussie Appeal(VIC)
charities and Telethon (WA)
communities in the Give Me 5 For Kids
hey kids!
last financial year. (TAS/NSW/ACT)
This includes Natural disaster
more than 8 million relief through
meals for vulnerable our S.T.A.N.D.
Australians by partnership with
working with our The Salvation Army
major food rescue Remember to leave out of carrots, pretzels and
partners OzHarvest, some snacks for Santa cheese sticks, or maybe
Foodbank and Woolworths and his reindeer. They will shortbread biscuits and
FareShare. extends a be hungry and thirsty. milk, to help them through
Generous donations Make up a care package' their very busy night!
from customers
sincere thanks
like you helped everyone who
raise an amazing
made this
$ 1 4 , 8 5 1 , 5 76
in direct charity
wonderful Lovin local
fundraising. newspossible
DALY POTATO CO.
S
ue and Gerard Daly have been
supplying Woolworths with loose
potatoes from their farm in
Marion Bay, South-East Tasmania,
forover 30 years. The Daly family has
worked very hard on becoming a more
sustainable business by eliminating
food waste: potatoes that do not meet
specifications and cant be sold have
now been moved into their value-add
business, Daly Potato Co., which
produces wonderful potato salads and
roast potatoes. Daly's Potato Salads
and Roast Potatoes are available in
Tasmanian Woolworths stores.
FRE1217p130 130 11/10/2017 2:31 PM

GF0302_WOW004497_FP 2017-09-08T12:41:41+10:00
CHRISTMAS PUDDING
Share a
touch of Gold 10
$
ea
this Christmas
Gold Jewelled
Blonde Cherry
Pudding 800g
Alight the senses with a truly decadent Christmas pudding.

Hints of cider, sherry and rum, topped with brandy-soaked
blonde cherries, almonds and golden syrup, with
a light dusting of Gold Lustre.

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100g choc ripple biscuits

1 Process biscuits and coconut in

CHERRY RIPE, PHILLY & PHILADELPHIA ARE TRADE MARKS OF

FRE1217p002 2 9/10/2017 1:37 PM

PEANUT BUTTER & 1 Combine biscuit crumbs and

crumbs with an electric mixer until smooth.

3 tsp gelatine dissolved a medium-high heat, without stirring,

FRE1217p003 3 9/10/2017 1:37 PM

Matured from the centre

kids. I love our mini gingerbread

FRE1217p005 5 10/10/2017 10:13 AM

48 Christmas favourites with a twist

59 cooking school 101

FRE1217p006 6 9/10/2017 1:43 PM

111 its party time!

time 124 fresh reader

126 fresh bites

RECIPE KEY: vegetarian gluten free low fat lower GI

FRE1217p007 7 9/10/2017 1:43 PM

BRLE CALYPSO MANGO

Tip: Best to cook in batches so the pan stays

For more delicious

There's an abundance summer holiday s

FRE1217p009 9 9/10/2017 1:44 PM

1/2 cup caster sugar

1 Combine sugar, juice and mint

FRE1217p010 10 9/10/2017 1:45 PM

fresh December 2017 11

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FRE1217p012 12 10/10/2017 8:59 AM

FRE1217p013 13 9/10/2017 1:45 PM

MANGO FRAPPE Stir over medium heat until sugar

FRE1217p014 14 9/10/2017 1:45 PM

THE PEACH FARMER

PEACH & PISTACHIO MELBA

1 Place pistachios on a large oiled

fresh December 2017 15

FRE1217p015 15 9/10/2017 1:45 PM

FRE1217p016 16 9/10/2017 1:45 PM

PRAWNS WITH MANGO SALSA TOP TIP

1 Cut cheeks from mangoes and

fresh December 2017 17

FRE1217p017 17 9/10/2017 1:46 PM

CHIPOTLE & LIME

1 Place Western Star Spreadable

THE VERSATILE ORIGINAL

FRE1217p019 19 9/10/2017 1:38 PM

PHOTOGRAPHY: JEREMY SIMONS STYLING: SARAH OBRIEN

FRE1217p020 20 10/10/2017 9:11 AM

ore for our full

fresh December 2017 21

FRE1217p021 21 10/10/2017 9:11 AM

FRE1217p022 22 10/10/2017 9:11 AM

fresh December 2017 23

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fresh December 2017 25

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FRE1217p026 26 10/10/2017 9:12 AM

Choose the formulation built on the 4 key pillars

S-26 GOLD TODDLER nutritious milk drink provides a good

Growth and development