quick & easy -...

ISSUE 44 • OCTOBER 2009 • woolworths.com.au

FREEMAGAZINE

QUICK & EASY• ENTERTAINING IDEAS • SIMPLE DINNERS • DECADENT DESSERTS •

BASIC TO BRILLIANTFIVE FAVOURITES MADE FABULOUS

NO FANCY PACKAGING A FAMILY DINNER THAT WON’T BREAK THEBUDGET NOW IN

SEASONTHIS MONTH’S

FRESHEST FLAVOURS

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Promotion commences at 12.01am AEDST on 05/10/2009 & closes 11.59pm AEDST on 01/11/2009. Authorised by NSW Permit No. LTPS/09/7341, VIC Permit No. 09/2535, ACT Permit No. TP09/3107, SA Permit No. T09/1894.

OVER $500,000 IN PRIZES TO BE WONJust spend $50 or more for your chance to WIN!

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BONUS OFFER Registered Everyday Rewards members will receive 10 entries when they enter the competition online at woolworths.com.au Excludes Tasmania.

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d l 5 D L hi Kit

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keep it simple

Nicky Harper

Woolworths Fresh Liaison ManagerGillian Rogan

Woolworths Media Integration Manager

Clarissa Di Pietrantonio

Managing Editor

Whipping up a delicious meal is easy.

With quality ingredients and the

freshest produce, you are already

half way there.

This issue, we’ve put together some

speedy and simple meal ideas for all

kinds of cooks. For the entertainer at

heart, we’ve taken your favourite

weeknight basics and turned them

into brilliant dinner party ideas. Whether

you’re a novice or an expert, you’ll

have no trouble cooking up a storm.

Next month, with the countdown

to Christmas and the warmer weather

kicking in, on come the barbies,

picnics, parties and outdoor fun.

We’ve packed the pages with lots of

great ways to entertain outdoors in

true Aussie tradition.

Until next time, enjoy.

the fresh teamLook out for your free November

issue of Woolworths Fresh magazine

on October 28. For more simple

recipes or to download back issues of

Woolworths Fresh magazine, visit us

online at woolworths.com.au

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CERT TM used under license www.recipes.com.au

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7 Now in SeasonFresh new flavours for a fresh

new season.

15 What’s for Dinner?Quick and easy weeknight dinners.

20 No Fancy PackagingGo stir crazy with a family dinner

that’s as cheap as chips.

22 What’s Happening in October The latest news from your local

Woolworths supermarket.

26 All about: CheeseNeed-to-know tips from the experts.

28 From Basic to BrilliantFive family favourites made fabulous.

33 From the FreezerWhip up a berry divine dessert

in under 10 minutes.

CONTENTSOCTOBER 2009

37 Fresh FamiliesIs raising girls getting harder?

Sophie Moeller reports.

42 Fresh Food KidsFly up, up and away with this

yummy afternoon snack!

44 Wanted:Top 10 beauty must-haves from

the aisles of your local Woolworths.

46 From the BakeryClever ideas with fresh baked

bread rolls.

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red fleshgrapefruitTo buy Red flesh grapefruit are a rosey-hued

relative of the yellow grapefruit. They are similar

in shape and size to the yellow grapefruit, but

their skin is orange coloured, with a rosy pink

blush. Red flesh grapefruit flesh is pink to red

in colour. The flesh is juicy and sweet, with a

slight citrus acidity.

To prepare Halve grapefruit then either juice or

use a small sharp knife to cut between the flesh

and white membrane, so that the fruit segments

can be lifted out easily to eat.

Best in Available from March to November, red

flesh grapefruit are great eaten fresh on their own,

or in salads, drinks, sorbets. Pomelo can be used

in place of grapefruit in recipes.

Available from the fresh fruit and vegetable

department at selected Woolworths supermarkets.

Woolworths fresh 7

now in seasonEnjoy the freshest and fi nest fl avours of October.

now in season

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now in season

8

Thai-style salad withchicken & grapefruitPreparation: 10 minutes

Serves: 4

1 Extra Large Country Style Roasted

Chicken, shredded

1 red flesh grapefruit (see fresh tip)

1 red chilli, finely chopped

⅓ cup mint leaves

⅓ cup coriander leaves

1 carrot, shredded

½ red onion, finely sliced

2 tbs sugar

2 tbs fish sauce

2 tbs lime juice

2 tbs water

2 tbs chopped roasted peanuts

1 tbs fried shallots

1 Remove meat from chicken, discarding

skin and bones. Shred meat and place

into a large bowl.

2 Peel grapefruit, removing as much white

pith as possible. Divide into segments by

cutting close to the dividing membranes that

surround each segment. Add to chicken with

chilli, mint, coriander, carrot and onion.

3 Combine sugar, fish sauce, lime juice and

water in small bowl and stir well to dissolve

sugar. Pour dressing over chicken mixture and

toss gently to combine. Divide chicken mixture

among serving plates. Sprinkle with peanuts

and fried shallot to serve.

FRESH TIP: You can use red flesh

grapefruit, white grapefruit or pomelo

for this salad.

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Chicken & silverbeet rissolesPreparation: 15 minutes

Cooking: 10 minutes

Serves: 4

1 bunch silverbeet

500g chicken mince

1 cup fresh breadcrumbs

2 green shallots, chopped

1 garlic clove, crushed

2 tbs chopped continental parsley

2 tbs pine nuts

1 tsp grated lemon rind

1 egg, lightly beaten

salt and black pepper to taste

¼ cup olive oil

mashed potato, peas and gravy, to serve

1 Wash silverbeet leaves well and trim

away centre white stem. Finely shred

enough to fill one cup.

2 Place chicken mince, breadcrumbs,

shallots, garlic, parsley, pine nuts, lemon

rind and egg into a bowl. Add silverbeet and

season with salt and pepper. Mix well until all

ingredients are combined. Divide evenly into

12 portions and shape each into a rissole.

3 Heat olive oil in a large non-stick frying

pan over medium heat. Cook rissoles,

in batches for 4-5 minutes each side or until

cooked through. Serve with mashed potato,

peas and gravy.

NUTRITIONAL VALUE

Per serve: 31g protein, 30g fat (5.5g saturated

fat), 8g carbohydrate, 2.5g dietary fibre, 1760

kJ (420 Cals).

Woolworths fresh 9

To buy Silverbeet should have

deliciously crisp and juicy stems,

which can be used in all kinds of

dishes. Its leaves have a fairly strong,

earthy flavour which pairs well with

richly-flavoured ingredients.

Best in They’re good sautéed in

Italian-style dishes, or used in soups,

frittatas, pies and vegetable dishes.

To prepare Separate the stems

from the leaves then trim the bases of

the stems and wash both in cold water.

If stems are quite large you may need

to remove the strings from the outside,

then slice as required. Slice or tear the

leaves into pieces.

Storage In a plastic bag in the crisper

section of your fridge for 2-3 days.

Available from the fresh fruit and

vegetable department at your local

Woolworths supermarket.

silverbeet

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10 10

now in season

snapperTo buy Snapper fillets are sold boned and

skinned. Look for bright, firm flesh with a

fresh seafood scent.

Storage Place on a plate and cover with

plastic wrap. Store in the fridge.

Best in When cooked, snapper is firm and

white. This is a fish that suits all cooking

methods such as fried, grilled, steamed,

baked or barbecued.

Available At the seafood counter at

selected Woolworths supermarkets all

year round.

Golden snapper on Asian vegiesPreparation: 20 minutes

Cooking: 6 minutes Serves: 4

2 tomatoes, peeled, seeded and

finely diced

2 tbs finely diced onion

1 tbs finely chopped chives

⅓ cup olive oil

2 tbs lemon juice

½ tsp Tabasco sauce

1 bunch baby buk choy

1 red capsicum

50g sugar snap peas

1 tbs olive oil, extra

4 x 150g snapper fillets

6 slices fresh ginger, peeled and shredded

½ tsp sesame oil

1 Combine tomato, onion and chives in

a bowl. Whisk olive oil, lemon juice and

Tabasco together and season with salt to

taste. Pour over tomato mixture and set aside

for 20 minutes. Meanwhile, separate leaves

from buk choy and wash well. Deseed and

slice capsicum and trim sugar snap peas.

2 Heat a wok and a non-stick frying pan

over medium-high heat. When hot, add

half of the oil to each pan. Lay fish fillets into

non-stick pan and cook for 2 minutes each

side until golden. Add all of the vegetables

and ginger to the wok and toss for about

1 minute until peas are bright green. Add

sesame oil and remove from heat.

3 Pile vegetables onto serving plates

and top with fish. Spoon over tomato

vinaigrette and serve.


Balsamic lamb eye of loinwith gremolataPreparation: 20 minutes + 30 minutes

marinating


4 lamb eye of loin Heart Smart

2 tbs Woolworths Select Vintage

Balsamic of Modena

1 tbs garlic olive oil

¼ tsp freshly ground black pepper

½ cup continental parsley leaves

finely grated rind of 1 lemon

1 garlic clove

2 bunches asparagus, trimmed

mixed salad leaves, to serve

1 Lay lamb into a shallow non-metallic

dish. Combine balsamic vinegar,

garlic oil and pepper in a jug. Pour over

lamb, turning to coat well and set aside

for 30 minutes.

2 Meanwhile, to make gremolata,finely

chop parsley, lemon rind and garlic

together and set aside in a small bowl.

3 Heat a chargrill pan or barbecue over

medium-high heat. Remove lamb from

marinade, allowing excess to drain off.

Cook lamb for 6-8 minutes each side for

medium-rare. Remove, cover loosely with

foil and rest for 5 minutes before serving.

4 Add asparagus to chargrill pan and

cook for about 3 minutes until just

tender. Pile salad leaves onto plates

along with asparagus. Place a lamb

sirloin onto each plate and top with

some of the gremolata.

NUTRITIONAL VALUE

Per serve: 45g protein, 22g fat (8.5g

saturated fat), 4g carbohydrate, 2g dietary

fibre, 1655 kJ (395 Cals).

To Buy Lamb Eye of Loin is available in

the Heart Smart range of meat cuts and

has been trimmed of excess fat. When

buying lamb eye of loin, look for an eye

muscle that is light red in colour and an

even thickness all round.

Storage Refrigerate in an airtight

container for up to 2-3 days or freeze

if close to best before date.

Fresh tips Heart Smart lamb typically

contains less than 7g fat per 100g, making

it a smart choice for your family.

• Blend together mint, parsley, lemon rind,

lemon juice, olive oil and pepper for a fresh

sauce to serve with lamb.

• Glaze lamb with a mixture of mint jelly,

sweet chilli sauce, orange rind and orange

juice. Grill until cooked.

Available from the fresh meat

department at your local Woolworths

supermarket.

lamb eyeof loin

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12

now in season

To Buy Bacon rashers are cured

and smoked for a delicious flavour and

aroma. Look for firm rashers with a deep

pink flesh.

Storage Keep wrapped in paper or a

sealed container in the fridge away from

foods with strong scents as it can absorb

these stronger fl avours. Consume within

6-8 days of purchase.

Try this Grilled bacon is a traditional

family favourite served with eggs and

served for breakfast but it’s also a great

way to add fl avour to soups, sandwiches,

salads and sauces.

Available from the fresh delicatessen at

your local Woolworths supermarket.

bacon rashers

Baked cauliflower &cheese with baconPreparation: 20 minutes


1 medium cauliflower, trimmed and

divided into florets

40g butter

1 onion, finely chopped

4 bacon rashers, rind removed and

finely chopped

2 tbs plain flour

1½ cups fat-reduced milk

1 tsp Dijon mustard

pinch of nutmeg

1½ cups grated tasty cheese

salt and white pepper

⅓ cup fresh breadcrumbs

1 Pre-heat oven to 180°C. Grease a

6-cup baking dish. Cook cauliflower

in boiling, salted water for 5 minutes or

until just tender. Drain well and arrange in

baking dish.

2 Heat butter in a saucepan over medium

heat and cook onion and half the bacon

for 4 minutes or until softened. Remove pan

from heat, add flour and stir with a wooden

spoon until combined. Return to heat and

cook gently for 2 minutes.

3 Gradually add milk, stirring continuously

and bring to a boil. Add mustard,

nutmeg, 1 cup tasty cheese (reserving the

remainder) and season with salt and pepper.

Stir until cheese has melted.

4 Pour sauce over cauliflower, sprinkle

with breadcrumbs, remaining bacon and

cheese. Bake for 15 minutes or until golden.

NUTRITIONAL VALUE

Per serve: 28g protein, 31g fat (18g saturated

fat), 17g carbohydrate, 3.5g dietary fibre,

1900 kJ (455 Cals).

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what’s for dinner

WEEKNIGHT WONDERSKeep it simple with these quick and easy ideas for dinner tonight.

monday

Woolworths fresh 15

Fillet mignon with cauliflower gratinPreparation: 20 minutes


4 rashers middle bacon, rind removed

4 beef fillet steaks

1 small whole cauliflower, trimmed and

cut into florets

40g butter or margarine

2 tbs plain flour

¾ cup light milk

¾ cup shredded tasty cheese

275g baby roma truss tomatoes

olive oil cooking spray

sea salt flakes

2 tsp olive oil

1 Cut strips of bacon to the same thickness

as the fillet steaks. (Keep bacon trimmings

and add to soup or pasta dishes). Wrap a

rasher around each steak and secure with

a toothpick. Transfer to a large plate.

2 Preheat oven to 200°C. Cook cauliflower

in boiling water for 10-15 minutes or until

tender. Drain and place in a heatproof dish.

3 Meanwhile, melt butter in a saucepan

over medium heat. Stir in flour and cook

for 2 minutes. Remove from heat, slowly add

milk stirring until smooth. Return to heat,

bring to the boil, reduce heat and simmer for

2 minutes. Add ½ cup cheese and stir until

melted. Pour over cauliflower and sprinkle with

remaining cheese. Bake for 20 minutes or

until golden.

4 Place tomatoes onto a baking paper lined

tray. Spray with olive oil spray and sprinkle

with sea salt flakes. Bake for 15 minutes or

until tomato skins split.

5 Heat 1 tsp oil in a non-stick frying pan.

Season steaks. Add 2 steaks and cook

for 3-4 minutes on each side for medium-

rare or until cooked to your liking. Transfer

to a plate and cover to keep warm. Cook

remaining steaks. Serve steaks with

cauliflower gratin and tomatoes.

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what’s for dinner

tuesdaySeafood marinara pastiesPreparation: 15 minutes


40g butter

2 tbs plain flour

1 cup light milk

500g marinara mix, chopped

1 lemon, finely grated rind and 2 tbs juice

½ cup continental parsley,

roughly chopped

4 sheets frozen shortcrust pastry,

partially thawed

1 egg, whisked

green salad, to serve

1 Preheat oven to 200°C. Line a large

baking tray with baking paper. Melt butter

in a saucepan over medium heat. When

melted add flour and stir until well combined.

Cook for 1-2 minutes or until bubbly. Remove

pan from heat and slowly add milk, stirring

constantly. Return to heat and bring to the

boil. Reduce heat and simmer for 1 minute.

Remove from heat and stir through marinara

mix, lemon rind, lemon juice and parsley.

Season with salt and pepper.

2 Cut a 20cm round from each sheet of

pastry. Divide seafood mixture between

pastry rounds. Brush edges with egg. Bring

pastry edges together to form a semi-circle.

Pinch edges to seal and form a frill. Arrange

onto prepared tray. Brush with remaining egg.

Bake for 20 minutes or until pastry is golden

and cooked through. Serve with green salad.

NUTRITIONAL VALUE



kJ (565 Cals).

monday variationBeef stir-fry with carrot,

asparagus & cashews

Combine ⅓ cup orange juice,

2 tbs oyster sauce, 1 tbs soy sauce,

1 tbs brown sugar and 2 tsp cornflour

in a jug. Cut 450g beef fillet steak

through the centre and then into thin

diagonal strips. Peel and trim 2 carrots.

Cut in half lengthways and thinly slice

diagonally. Trim 2 bunches asparagus

and cut into thirds. Heat a wok over

a high heat. When hot add 1 tsp oil

and swirl around wok. Cook beef in

batches, adding more oil as required,

for 1-2 minutes or until well browned.

Transfer to a plate and cover. Add

carrots and stir-fry for 2 minutes or until

tender. Add asparagus and 1 tbs water.

Cover wok and steam vegetables for 2

minutes. Return beef to wok with sauce

mixture. Stir until sauce comes to the

boil and thickens. Add ½ cup cashews.

Serve with steamed rice.

WINE MATCHPewsey Vale Eden Valley Riesling

is a clean and zesty white with citrus

overtones that match perfectly with

this dish.


Fettuccine with crispy salami, olives, chargrilled capsicum & basilPreparation: 10 minutes


500g fettuccine

1 tsp olive oil

125g Hungarian salami, cut into thin strips

200g chargrilled red capsicum,

cut into thin strips

1 cup black olives

½ cup finely grated parmesan

1 large lemon, rind shredded and

¼ cup juice

1 tbs olive oil, extra

extra parmesan, to serve

1 Cook pasta in a large saucepan of boiling

salted water until just tender as per packet

instructions. Drain and return to saucepan.

2 Meanwhile, heat oil in a non-stick frying

pan over a medium heat. Add salami

and cook, stirring often for 5-7 minutes or

until crisp. Add capsicum and olives and toss

until heated through. Add salami mixture to

pasta with parmesan, lemon rind, lemon juice

and extra olive oil. Toss until well combined.

Season with salt and pepper. Spoon into

bowls. Top with extra parmesan.

NUTRITIONAL VALUE

Per serve: 29g protein, 30g fat (9.5g saturated


kJ (785 Cals).

wednesday

Woolworths fresh 17


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what’s for dinner

thursdayRoasted beetroot, goat’s cheese, walnut& dill risottoPreparation: 15 minutes


4 beetroot bulbs, trimmed, peeled and

cut into 2cm cubes (you will need 800g)

olive oil cooking spray

1 tbs olive oil

20g butter

1 red onion, finely chopped

2 garlic cloves, crushed

2 cups arborio rice

4 cups vegetable stock

100g goat’s feta, crumbled

⅓ cup walnuts, roughly chopped

⅓ cup dill sprigs, finely chopped

1 Preheat oven to 200°C. Line a baking

tray with baking paper. Spread beetroot

cubes onto prepared tray. Spray with olive oil

and season with salt and pepper. Bake on top

shelf of oven for 30 minutes or until tender.

Reduce oven temperature to 180°C.

2 Meanwhile, heat oil and butter in a heavy

based ovenproof casserole dish over a

medium heat. When butter has melted, add

onion and cook for 3 minutes or until soft.

Add garlic and cook for 1 minute. Add rice

to onion mixture and stir until coated with

oil mixture. Add stock and bring to the boil.

Cover and place in oven. Cook for 15-20

minutes or until rice is tender. Add roasted

beetroot, feta, walnuts and dill. Season with

salt and pepper. Toss until well combined.

Serve with crusty bread.

NUTRITIONAL VALUE

Per serve: 16g protein, 24g fat (7g saturated fat),

88g carbohydrate, 9.5g dietary fibre, 2675 kJ

(640 Cals).

thursday variationCreamy roasted beetroot dip

with Turkish toast

Prepare beetroot as for risotto recipe.

Transfer to a food processor with 1 cup

low-fat sour cream, 100g crumbled

goat’s feta and ¼ cup milk. Process

until a smooth puree forms. Transfer

to a bowl. Stir through ⅓ cup roughly

chopped walnuts and ⅓ cup

finely chopped dill sprigs. Serve

with toasted Turkish bread.

WINE MATCH

Goundrey Homestead

Unwooded Chardonnay is crisp,

zingy and rich. It perfectly balances

the fl avours of this risotto dish.


fridayMarinated porkcutlets with noodles& broccoliniPreparation: 10 minutes


½ cup Woolworths Select Apricot Jam

2 tbs boiling water

2 tbs soy sauce

4cm piece fresh ginger, peeled, finely

shredded or grated


4 pork loin cutlets

350g pkt fresh Singapore noodles

2 bunches broccolini, trimmed

extra soy sauce, to serve


tray with baking paper. Put apricot jam

into a bowl. Add 2 tbs boiling water and stir

until smooth. Add soy, ginger and garlic.

Season with salt and white pepper. Lay

cutlets into a ceramic dish and pour over

marinade. Turn to coat well. Cover and set

aside for 20 minutes. Transfer cutlets to

prepared tray. Bake for 20-25 minutes or

until golden and cooked through.

2 Cook noodles as per instructions,

adding broccolini for the last 2 minutes

of cooking time. Remove broccolini then

drain noodles. Divide noodles between

serving plates. Top with a cutlet and

broccolini on the side.

NUTRITIONAL VALUE


fat), 50g carbohydrate, 2.5g dietary fibre,

2000 kJ (480 Cals).

Fresh pineapple in spicedsyrup with sorbetPreparation: 10 minutes


1½ cups caster sugar

¾ cup water

2 sticks lemongrass, white part only, sliced

8 cardamom pods, bruised

1 small fresh pineapple, trimmed, peeled,

core removed and sliced

purchased mango sorbet, to serve

1 Place sugar, water, lemongrass and

cardamom pods into a saucepan over a

medium-low heat. Stir until sugar dissolves

and mixture comes to the boil. Simmer for

5 minutes to infuse flavours. Add pineapple

and simmer for 2 minutes. Pour mixture into

a glass bowl. Cool. Cover with plastic wrap

and refrigerate. Serve slices of pineapple in

shallow bowls. Spoon over syrup and top

with a scoop of sorbet.

NUTRITIONAL VALUE

Per serve: (not including sorbet) 1.5g protein,

0g fat (0g saturated fat), 88g carbohydrate,

3.5g dietary fibre, 1460 kJ (350 Cals).

dessert


STIR CRA Z YA little goes a long way when you’ve got your pantry stocked up with Home Brand ingredients. Just pick up some extra fresh ingredients on your way home and tonight’s dinner is as good as done!

+

20

no fancy packaging

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Sweet & sour porkPreparation: 10 minutes Cooking: 15 minutes Serves: 4

Whisk 2 tbs Home Brand Cornflour, ¼ tsp Chinese five-spice powder and 1 Home

Brand Egg together until smooth. Add 600g diced pork and stir to coat. Drain a 440g can

Home Brand Pineapple Pieces, reserving ½ cup of the juice. Mix 1 tbs Home Brand

Cornflour with the pineapple juice until smooth. Stir in 2 tbs each Home Brand Vinegar,

Home Brand Soy Sauce and Home Brand Tomato Sauce. Set aside. Heat 2 cups Home

Brand Vegetable Oil in a saucepan over medium-high heat. Deep-fry pork, in batches for

2 minutes until golden. Remove and drain on paper towel. Heat 1 tbs of the oil in a wok over

high heat. Add 4 cups chopped vegetables (green shallots, celery, capsicum, carrot and

snow peas) and 2 tsp grated ginger and cook for 2 minutes. Add pork, pineapple pieces and

sauce mixture to wok, bring to the boil and stir until thickened. Serve with steamed rice.

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When it comes to breast cancer,

here’s our 20 cents worth.

MAZ10916.pdf Page 1 7/08/09, 4:45 PM

what’s happening in october

LIGHT &CREAMY

Made from fresh Australian milk,

CARNATION Light & Creamy has

95 per cent less fat than cream

making it a nutritious alternative

when cooking for the family.

It also gets the Heart Foundation

tick - so good news for creamy

food lovers! For your copy of our

Light and Creamy recipe booklet

visit www.recipes.com.au

National Bandanna Day is CanTeen’s largest annual fundraiser with proceeds

going towards CanTeen programs, camps and services, designed to bring

young people living with cancer together in a secure and encouraging environment.

Natalie Gruzlewski, TV presenter on The Farmer Wants a Wife (Channel 9), says,

“I am proud to support these strong individuals living with cancer not only on

National Bandanna Day, but all year round.” Remember to buy your bandannas

for $3 at your local Woolworths supermarket in October and wear them with

pride on Friday October 30 to show young people living with cancer that you

care and support them in their cancer journey. Woolworths has been a supporter

of CanTeen since 2002. For more information on National Bandanna Day and

CanTeen visit us online at www.bandannaday.com.au or call 1800 226 833.

SHOW YOU CAREAN OLD FRIEND Avner Nahmani was a citizen of the world;

born and raised in Israel. He moved to the

highlands of Scotland, became a farmer,

emigrated to Australia, and eventually

exchanged his life on the farm for life in

the corporate world. We were fortunate

enough to have Avner as part of our

Woolworths family for almost 27 years.

His 56 years of experience crossed cultures,

countries and careers. It shaped a man that

people admired, respected and loved for

his sense of humour, his sense of equality

and his pragmatic and astute approach to

getting things done.

It was on the very day that Avner moved

into his dream home in beautiful Avalon,

NSW that he fell sick. After two months

of pain and many different tests he was

diagnosed with advanced pancreatic

cancer. The prognosis was bleak with

survival rates between 3-6 months and

the only treatment available was just to

manage the pain.

Each year over 2000 Australians are

diagnosed with pancreatic cancer. The

difference between a longer life and painful

death is research. We need your help to

raise awareness and funds to support

research and learn more about pancreatic

cancer. To find out how you can help,

log onto www.avnersfund.org.au

FRE1009p022-023whatsR.indd 22FRE1009p022-023whatsR.indd 22 31/8/09 3:24:19 PM31/8/09 3:24:19 PM

CONTRIBUTORSWoolworths Fresh Liaison Manager:Nicky Harper

Woolworths Business Manager - Media Integration: Gillian Rogan

Managing Editor: Clarissa Di Pietrantonio

Food Editor: Christine Sheppard

Acting Art Director: Antonietta Scotto

Art Director: Aspasia Comino

Production Manager: Neridah Burke

Advertising Production Coordinator:Annalicia Young

DISCLAIMER: Published by News Magazines Pty Ltd (ACN 008 923 906), 170-

180 Bourke Rd, Alexandria, NSW 2015. News Magazines Pty Ltd is a wholly

owned subsidiary of News Limited (ACN 007 871 178). Copyright 2009 by

News Magazines Pty Ltd. All rights reserved. Reproduction in whole or part is

strictly forbidden without the written permission of the publisher. Woolworths

Fresh and News Magazines Pty Ltd accept no responsibility in respect of any

products, services or goods which may be presented in this magazine, or any

errors, omissions or mistakes in editorial references. Woolworths Fresh August

2009. Colour separations by Sinnotts Bros. Products featured in Woolworths

Fresh magazine are available in all states in the majority of stores.

Printed by Hannanprint, 55 Doody Street, Alexandria NSW 2015,

ISO 14001 Environmental Management Certifi ed. Paper fi bre is

sourced from certifi ed forests and controlled sources.

Help keep your community clean and have a chance of winning a $1,000 Woolworths shopping spree! If you see a Woolworths trolley that’s wandered away from its store, report it to www.trolleyrtracker.com.au orfreecall 1800 641 497. Every report goes inthe draw for five monthly prizes of $1,000!

TROLLEY TRACKER

FRE1009p022-023whatsR.indd 23FRE1009p022-023whatsR.indd 23 31/8/09 3:25:36 PM31/8/09 3:25:36 PM

24

woolworths fresh promotion

Continental MixEnjoy the true taste of the

Mediterranean with cubed feta

cheese, split green olives and

Australian semi dried tomatoes

marinated in herbs, garlic and

extra virgin olive oil.

Char-grilled Country

A hearty mix of char-grilled

sweet potato, stuffed green

olives, sliced char-grilled

mushrooms and char-grilled red

peppers marinated in herbs,

garlic and extra virgin olive oil.

So convenientAntipasto To Go are so

convenient as they don’t

need to be kept in the fridge

until opened. Keep them in

the pantry for summer parties,

picnics and barbecues.

Mixed OlivesA delicious combination

of pitted Kalamata and

stuffed green olives in extra

virgin olive oil with herbs and

garlic perfect for any antipasto

platter.

Always Fresh has just made entertaining a whole lot easier with their delicious range of Antipasto to Go. Put together an impressive antipasto platter or Spring Racing picnic basket with these ready-to-serve delights. Look out for them in the grocery aisle at your local Woolworths supermarket.

EASY ENTERTAINING

www.antipastotogo.com.au

FRE1009p024ADrivianaR.indd Sec2:24FRE1009p024ADrivianaR.indd Sec2:24 28/8/09 8:07:48 AM28/8/09 8:07:48 AM

Don® salami. Always a winner at Spring Carnival.Now that Spring Carnival season is here, you’ll find Don® White Hungarian is a versatile entertainer. As one of Don’s very first salamis, this age-old favourite has a smooth, supple texture. It captures the flavour of mild smoked meats which, coupled with a mild spiciness, makes it a great choice for all palates and occasions.

No-one knows gourmet meats like a Don® Fleischmeister.

For generations, these fine European craftsmen have used secret recipes and time-honoured techniques to produce the perfect salami. Mind you, it takes over seven years of intensive training in Europe to become a Fleischmeister. Only after a grueling apprenticeship and theoretical studies under a qualified master can someone be granted this exclusive honour.

There are now four Fleischmeister approved variants of pre-packed Don® salami available in Woolworths stores. Each Don® salami has a unique taste profile, with its own heat, smoke and texture rating printed on the front of the pack. So now our Fleischmeisters have made it easier to pick the perfect salami to help you create the perfect meal.

™

® & ™ Trade marks of George Weston Foods Limited. All rights reserved.

Turn your next meal into something special, make sure the salami you use is Fleischmeister approved.

Don® White Hungarian, a classic favourite.

Don® White Hungarian pre-sliced salami is available in a convenient 100g pack in the dairy case. It’s delicious grilled on crusty sourdough or included as part of a stylish antipasto platter.

If you prefer a thicker bite from your salami Don® 200g whole salami is the ideal choice. Found in the Woolworths deli barge, it’s the perfect way to complement marinated olives and vintage cheese or is delicious tossed on pizza.

GWF0004_FPC_WW.pdf Page 1 18/8/09, 5:22 PM

Don’t know your cheddar from your tasty? Here’s all you need to know from the family of talented cheesemakers at Ashgrove Farm Cheese.

all about: cheese

cheese

26

JUST SAY

Bush Pepper

Wild Wasabi

Crumbly Tasty

Rubicon Red

Tassie Trio

FRE1009p026_027cheeseR.indd 26FRE1009p026_027cheeseR.indd 26 28/8/09 7:52:22 AM28/8/09 7:52:22 AM

Woolworths fresh 27

TT here’s no prizes for

guessing what William

and Angus Bennett have

for an afternoon snack

at the family’s dairy farm

in Tasmania. “The kids come in after

school and they always choose the

Cheesy Cow stick,” says Jane Bennett

with a laugh of her cousin Paul’s boys.

“They love them.” The Bennett family

have lived in the Elizabeth Town district

since the 1830s and Jane, her brother

Richard and cousin Paul are the fifth

generation to farm Ashgrove Farm

— although in a very different way from

their forefathers.

For the Bennett family are an

enterprising lot and have transformed

what was once a dairy farm running

300 Friesian cows in the 1980s into a

premium cheesemaking operation. Today,

the cows grazing in the lush paddocks

may still be Friesians but the property is

now spread over 1215 hectares across

several sites and is a very different farm

from the one Jane’s father Michael and

uncle John ran.

But it was the brothers’ desire to add

something else to Ashgrove Farm’s

basic milk production that prompted the

family to branch out into cheesemaking.

“When dad suggested cheesemaking

to me, I wasn’t remotely interested. In

the eighties, it was a very unfashionable

thing to do and I wanted to study animal

genetics,” explains Jane. Luckily she

changed her mind and Ashgrove Farm

is the only cheese producer in Australia

specialising in making English county

styles such as Lancashire, Cheshire,

Double Gloucester, Red Leicester and

Cheddar — the result of the two years

Jane spent in England learning traditional

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Mix ‘n matchNext time you make up a cheese platter, take your pick of Ashgrove Farm’s unique blends of cheese.

1. Bush Pepper is a spicy cheese

flavoured with Tasmanian Native Pepper

harvested wild from Tasmanian native

forests creating a distinct character with

excellent melting properties. Perfect when

crumbled into soups or served on a cheese

platter and accompanied with a pinot noir

or pale ale beer.

2. Rubicon Red is a Red Leicester-style

cheese with a distinct rich red colouring

achieved through the use of a natural

vegetable colouring called annatto. It has

a firm texture, good for slicing on a cheese

board and is perfect when paired with

a chardonnay or pilsner.

3. Wild Wasabi is a unique cheese

flavoured with real Tasmanian-grown wasabi

to add zing. Try in sushi or melted into potato

mash. This cheese is excellent served with a

cool beer.

4. Crumbly Tasty is a Lancashire-style

cheese with a strong acidic flavour that

creates real “bite” ideal for use in cooking.

5. Tassie Trio is the combination of Rubicon

Red, Lancashire and Golden Valley and adds

instant colour and variety to cheese platters.

It’s excellent when paired with a chardonnay.

Jane Bennett

TOP TIPAccording to the experts, Ashgrove Farm, before serving any kind of cheese, remove from the fridge and unwrap about an hour before you serve. This allows the cheese to warm to room temperature and the flavours to emerge. When preparing a cheese board in advance cover the exposed cheese with a damp cloth to prevent it drying out.

MEET THE CHEESEMAKER

cheesemaking. “I was only 24 and they

put an enormous amount of faith in me.

I can remember Dad saying ‘Jane knows

what she is doing’, to someone who said

that they were taking a bit of a risk,” she

says. “But both he and my uncle are

willing to try things and are proper foodies

— they would have competitions to find

cloth-matured cheddars and crazy things

like that when we were kids.”

Today, the pair could never have forseen

seeing cheese made by this family farm

business on the shelves of Woolworths.

“It’s bigger than they ever imagined,” says

Jane. The brothers are still part of the

business and there’s a Mr Bennett’s mild

blue cheese named after Michael and

John because as Jane explains: “They

are both armchair cheesemakers and

kept telling us what was wrong with our

cheeses so finally we made one for them!”

The younger generation are also a

source of inspiration. Ashgrove Farm

recently developed Cheesy Cow, a box

of six pieces of natural cheese exclusively

for Woolworths. “Woolworths gave us so

much support with this, telling us what

would work,” says Jane. And William,

7, and Angus, 5, certainly give it their

approval every day after school.

FRE1009p026_027cheese.indd 27FRE1009p026_027cheese.indd 27 24/8/09 1:42:08 PM24/8/09 1:42:08 PM

entertaining

28

Take fi ve family favouritesand turn them into fi vefabulous dishes.

FROM BASIC TO

Curried prawns and ricePreparation: 10 minutes


1 tbs vegetable oil

1 small brown onion, finely chopped

2 tbs Korma curry paste

270ml can light coconut milk

16 green Australian King prawns,

peeled and deveined

cooked basmati rice, to serve

½ cup coriander leaves,

roughly chopped

1 Heat oil in a non-stick frying pan

over a medium heat. Add onion and

cook for 3-4 minutes or until soft. Add

curry paste and stir until well combined.

Cook for 1 minute. Stir in coconut milk

until well combined. Bring mixture to the

boil. Add prawns and cook for 2 minutes

or until cooked through. Spoon rice onto

serving plates. Top with prawns and

curry sauce and coriander. Serve.

Marinated prawn skewers with curry ricePreparation: 10 minutes + marinating time


You will need 12 presoaked small bamboo

skewers.

2 tbs vegetable or peanut oil

1 large lime, rind finely grated and

2 tbs juice


3cm piece ginger, peeled and grated

2 tsp brown sugar

24 green Australian King prawns, peeled,

tail intact and deveined

1 small brown onion, finely chopped

2 tbs Korma curry paste

270ml can light coconut milk

cooked basmati rice, to serve

½ coriander leaves, roughly chopped

1 Combine 1 tbs oil, lime rind, lime juice,

garlic, ginger and brown sugar in a bowl.

Add prawns and toss until well combined.

Cover and stand for 15 minutes.

2 Meanwhile, heat remaining oil in a

saucepan over medium heat. Add

onion and cook for 3-4 minutes or until

soft. Add curry paste and stir until well

combined. Cook for 1 minute. Pour

coconut milk into saucepan, stirring until

well combined. Bring to the boil. Reduce

heat and simmer for 3-4 minutes or until

thickened. Cover and keep warm.

3 Thread prawns, tail end first, onto

skewers. Preheat a barbecue grill or

chargrill on medium. Cook prawns for 1-2

minutes or until they change colour. Turn

and cook for 1 minute or until cooked through.

4Spoon rice onto serving plates. Top

with prawns and spoon over curry

sauce. Serve.

basic

brilliant

brilliant

FRE1009p028-031ent.indd 28FRE1009p028-031ent.indd 28 27/8/09 11:45:50 AM27/8/09 11:45:50 AM

Woolworths fresh 29

Beef casserolePreparation: 15 minutes

Cooking: 1 hour + 30 minutes

Serves: 4

2 tbs olive oil

1 kg diced casserole steak

¼ cup plain flour

1 large brown onion, diced

400g can diced tomatoes

2 tbs Worcestershire sauce

500ml Woolworths Select Liquid

Beef Stock

1 Preheat oven to 200°C. Heat

2 tsp oil in a large flame and

ovenproof casserole dish over medium-

high heat. Lightly coat steak in flour.

Cook beef in batches for 4-5 minutes or

well browned. Transfer to a large plate.

Cook remaining portions of beef adding

more oil as required.

2 Add onion to pan and cook for

3-4 minutes or until soft. Return

beef to casserole with tomatoes,

Worcestershire sauce and stock.

Stir to combine and bring to the boil.

Cover and bake for 1 hour 15 minutes

or until beef is very tender. Serve with

creamy mash and steamed vegetables

(see pg 30).

Beef casserole with creamyhorseradish dumplingsPreparation: 15 minutes

Cooking: 1 hour + 45 minutes

Serves: 6

¼ cup olive oil

1.5 kg diced casserole steak

⅓ cup plain flour

2 brown onions, diced

400g can diced tomatoes

2 tbs Worcestershire sauce

500ml Woolworths Select Liquid

Beef Stock

1 cup water

Dumplings

2 cups self-raising flour

125g cream cheese, diced

½ cup milk

1 tbs horseradish cream

1 egg

olive oil spray

1 Preheat oven to 200°C. Heat 2 tsp oil in a

large flame and ovenproof casserole dish

over a medium-high heat. Lightly coat steak in

flour. Cook beef, in batches for 4-5 minutes or

until browned. Transfer to a large plate. Cook

remaining portions of beef, adding more oil

as required.

2 Add onion to pan and cook for 3-4 minutes

or until soft. Return beef to casserole with

tomatoes, Worcestershire sauce, stock and

water. Stir to combine and bring to the boil.

Cover and bake for 1 hour 15 minutes or until

beef is very tender.

3 Put flour into a bowl. Using your

fingertips, rub in cream cheese. Whisk

milk, horseradish and egg in a jug. Add to

flour mixture and stir until a stiff dough forms.

Remove casserole from oven. Drop 2 tbs

portions of dough onto top of casserole.

Spray with olive oil. Return to oven for 25-30

minutes or until dumplings are golden and

cooked through. Serve with potato gratin and

vegetables (see pg 30) with cheese sauce.

basic

brilliant

FRE1009p028-031ent.indd 29FRE1009p028-031ent.indd 29 28/8/09 2:59:26 PM28/8/09 2:59:26 PM

30

entertaining

Baked potato gratin Preheat oven to 180°C. Grease a 6-cup capacity ovenproof dish. Peel

and thinly slice 1.2 kg brushed potatoes. Layer potatoes into prepared dish, overlapping slices

and seasoning with salt and pepper. Combine 300ml thickened cream and ⅓ cup milk in a

jug. Pour over potatoes. Sprinkle ⅓ cup grated tasty cheese. Bake for 1 hour 15 minutes or

until tender and golden.

Vegetables with pancetta Prepare vegetables as per Steamed vegetables recipe above.

Cook 6 slices pancetta, chopped in a frying pan over medium-high heat for 2 minutes

until crisp. Add 40g butter, drained cooked vegetables and 2 tbs parsley. Toss over

heat to combine. Season with pepper and serve.

Side dishesCreamy mash Put 1kg peeled and chopped potatoes into a saucepan and cover with

cold water. Bring to the boil over high heat, reduce heat and simmer for 20 minutes or

until potatoes are soft. Drain. Add ¾ cup warm milk and 40g butter. Mash until smooth

and creamy.

Steamed vegetables Peel and slice 3 large carrots. Cook in boiling water for 5 minutes.

Cut 1 small cauliflower and 1 head broccoli florets. Add to saucepan with carrots and

cook for further 5 minutes or until tender. Drain. Transfer to a serving platter.

Apple tartsPreparation: 15 minutes


1 sheets frozen short crust pastry,

partially thawed

2 Granny Smith apples, quartered

cored and thinly sliced

20g butter, melted

2 tbs sugar

¼ tsp ground cinnamon

ice-cream, to serve

custard, to serve


tray with baking paper. Cut 4 rounds,

12cm in diameter from pastry sheet.

Place onto a prepared tray.

2Arrange apple slices onto pastry

rounds, leaving a 1cm border around

the edge. Brush border with melted

butter. Combine sugar and cinnamon in

a bowl. Sprinkle liberaaly over apple tarts.

Bake for 20 minutes or until apple is soft

and top is golden. Serve with ice-cream

and custard.

basic

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basic

brilliant

FRE1009p028-031ent.indd 30FRE1009p028-031ent.indd 30 28/8/09 2:59:54 PM28/8/09 2:59:54 PM

Woolworths fresh 31

French apple tartPreparation: 15 minutes


1 butter, to grease

1 sheet frozen butter puff pastry, partially

thawed

¼ cup almond meal

2 tbs sugar

½ tsp ground cinnamon

1 egg white

2 Granny Smith apples, quartered, cored,

thinly sliced

⅓ cup apricot jam

ice-cream or custard, to serve

1 Preheat oven to 220°C. Lightly grease

a baking tray with butter. Place pastry

sheet onto prepared tray. Using the tip of a

sharp knife, score pastry, by only cutting half

way through, 2cm from edge.

2 Combine almond meal, sugar, cinnamon

and egg white. Spread over pastry within

border. Top with apples, overlapping slightly.

Bake for 20 minutes or until apples are tender

and pastry is golden.

3Mix jam with 2 tbs boiling water in a

small bowl until spreadable. Brush over

tart. Cut into pieces and serve with ice-cream

or custard.

brilliant

FRE1009p028-031ent.indd 31FRE1009p028-031ent.indd 31 31/8/09 9:14:57 AM31/8/09 9:14:57 AM

Lurpak® introduces spreadabLe unsaLted in WooLWorthsWhatever the meal, one of the Lurpak® family members will complement it perfectly - and bring out its true flavours. Start by exploring our range, then grab your favourite Lurpak® from the fridge, gather some fresh ingredients and do as little to them as possible. You can trust Lurpak® to respect their inherent qualities. And if you’d like more dollops of inspiration and information just visit the Lurpak® Recipes on www.lurpak.com

Lurpak® SpreadabLe unSaLted

You can see why everyone who’s tried our newest addition to the Lurpak® family loves it. Lurpak® Spreadable Unsalted is everything you’d expect from Lurpak® and more...creamy, fresh and delicious, but with no added salt or artificial additives. So feel free to spread it on toast, sink into hot muffins, melt over steaming veg - it has the Midas touch with just about any food it meets.

Lurpak® Spreadable Unsalted is the answer when you want to combine ‘salt- free’ health benefits with the convenience of being able to spread it straight from the fridge. What could be better for packing in the taste when making your kids’ lunches, while sneakily getting them to cut down on salt in their diet? Lurpak® Spreadable Unsalted is a great way to let your family enjoy good food and a healthier lifestyle. Quickly.

Good food deserves Lurpak®

MeMberS of the Lurpak® faMiLy avaiLabLe at WooLWorthS(available in selected stores only)

neW!

LurpakWoolworth2310.pdf Page 1 11/6/09, 9:42 AM

berry divineImpress your guests with a fi ve-star dessert that’s as simple as trip down the frozen aisle at your local Woolworths supermarket.

from the freezer

Pampas Puff Pastry Frozen

Sheets are a beautifully crisp,

light and golden pastry that melts

in your mouth. Pampas Puff

Pastry turns ordinary ingredients

into a gourmet meal, with minimal

preparation and fuss. Easy to use,

it is available in small sheet packs

as well as bulk packs.

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Berry towerPreparation: 5 minutes Cooking: 8 minutes Serves: 4

Preheat oven to 220°. Lay 1⅓ cups Woolworths Select Frozen

Mixed Berries on a tray covered with paper towel and set aside to thaw.

Line another baking tray with Woolworths Select Baking Paper. Cut 8 rounds

from 2 sheets of partially thawed Pampas Frozen Puff Pastry, using a 10cm

fluted biscuit cutter. Place rounds on prepared tray and prick all over with a fork.

Cover with a second sheet of baking paper and a second tray. This will keep the

pastry flat as it cooks. Bake for 6-8 minutes or until the pastry is golden. Cool.

Whip ½ cup cream, 2 tbs pure icing sugar and ½ tsp vanilla essence until

thick. Gently fold into ½ cup mascarpone. Place a pastry round onto a serving

plate and top with a dollop of cream. Top with thawed berries then a second

pastry round. Dust with extra icing sugar, to finish.

Woolworths fresh 33

FRE1009p033periR.indd Sec1:33FRE1009p033periR.indd Sec1:33 27/8/09 4:53:32 PM27/8/09 4:53:32 PM

MeadowleaFreshA1003.pdf Page Page 1 11/8/09, 11:45 AM

NOTE TO SELF: Add Oriental style to your home with fresh Clover Hill flowers available at Woolworths and Safeway supermarkets nationally.

EASTERN FLAIR

woolworths fresh promotion

Oriental lilies are the perfect flower with divine shades of pinks

and a sweet fragrant aroma that will delight your senses.

1Lay two twigs horizontally across

the two bowls allowing 10cm of

overhang on both sides. Cut the

remaining 4 twigs about 4cm longer

than the diameter of the bowl and

place at right angles as illustrated.

2Secure the twigs together by

twisting the beading wire around

the them until they become secure.

Snip off any excess wire. Continue

on until all eight points are secured.3

Place about 2cm of water into each

bowl. Lay the garden leaves under

the twig frame ensuring the stems

are submerged. Cut off individual lily

flowers with their stems still attached.

Place them creatively into the water

shortening stems where required.

how to:Create your own masterpiece for your table.

What you will need: • 3 stems Clover Hill Oriental lilies

• A handful of leaves picked from

your garden

• 6 x 60cm long slender twigs

• 2 bowls

• A matching dish (optional)

• Colourful beading wire (you may substitute

with wool or twine)

FRE1009p035ADclover.indd Sec1:35FRE1009p035ADclover.indd Sec1:35 28/8/09 7:58:48 AM28/8/09 7:58:48 AM

MILOWWFreshAd181746.pdf Page 1 18/8/09, 6:04 PM

Woolworths fresh 37

fresh families

❋37 FRESH FAMILIES Sophie Moeller on the pressures of

raising the next generation of girls.

42 FRESH FOOD KIDS Fly up, up and away with this snack.

44 HEALTH & BEAUTY Top 10 must-haves for the beauty

cabinet.

girlsRAISING

Are we, the most affluent generation to date, failing to recognise the pressures facing our daughters today? By Sophie Moeller.

FRE1009p037-41freshfamilies.indd37 37FRE1009p037-41freshfamilies.indd37 37 28/8/09 9:14:11 AM28/8/09 9:14:11 AM

fresh families

“”

Childhood is sobrief it needs to beprotected for aslong as possible...

mother Rachel would be getting her an mp3

player, is a perfect example of how powerful

“pester power”can be. “It was on the tip of

my tongue,” says Rachel, “to say, ‘wait until

Christmas, darling’, before it struck me how

absurd it was to be even thinking of giving

such a little girl a $200 luxury item.”

Half the time, says Maggie Hamilton, author

of What’s Happening To Our Girls (Penguin,

2006), parents of girls as young as four and

five are not even aware of the messages

their children are receiving from the electronic

media. It’s not just that they are out of touch,

but out of time. For double-income families in

particular, life has been spinning so fast there’s

been no time to keep track of the language

their girls have been using on the internet or

“

IIronically, last September’s crash in the

world’s commodity prices has raised

hopes in the battle to reclaim the

hearts and minds of our kids. During

the past 10 years it is they who’ve

become the real victims of the rampant

consumerism taking over family life. Out of the

gloom of the current global consciousness

may come the positive message: happiness

comes from within and not through instant

gratification via credit and internet stimulation.

Child psychologists agree that when it

comes to raising little girls, in particular,

parents need to rethink their values and

set age-appropriate boundaries as children

come into contact with popular culture

and technology. Southern Cross University

associate professor and author of Consuming

Innocence: Popular Culture And Our Children

(University of Queensland Press, 2008),

Dr Karen Brooks, says the loss of values in

our children has been the result of two major

influences: the media and our children’s peers

— and both have gone unchecked

by parents.

The problem stems from the fact that

parents, too, have been saturated by

marketing and its messages, says Dr Brooks.

They are under the false apprehension

that their “desire and want” for the latest

technology is a “need.” She believes that

too many have fallen into the trap of believing

their children will be left behind if they are

not connected up to the latest electronic

gadgetry and, as a result, have withdrawn

their responsibilities as parents, she says.

“We think it is safer to give them all these

things and yet we do not consider the

consequences,” says Dr Brooks. “Parents

must ask themselves: are these influences

age appropriate and has the child proved

they are mature enough to take responsibility

for this technology?”

Easy credit has also blinded us to some of

our little girls’ requests, she says. Sally’s recent

request, at the age of five, as to when her

FRE1009p037-41freshfamilies.indd38 38FRE1009p037-41freshfamilies.indd38 38 31/8/09 3:28:19 PM31/8/09 3:28:19 PM

Woolworths fresh 39

”

“ ”the music videos they’ve been watching on

television, she says.

Fiona, a mother of three, was horrified

to walk in on her seven-year-old daughter

Jessica emulating Britney Spears singing

I’m A Slave 4 U. “You could have been

forgiven for thinking I’d let her stay up after

the nine o’clock watershed, but no, this was

9am on a Saturday morning,” explains Fiona.

For her book, Hamilton interviewed

teachers of kindergarten to high school

classes and discovered the experiences of

girls between the ages of 10 and 13 differed

very dramatically from the lives that we, as

adults, construct for them.

“We approach the raising of girls from the

basis of our own experience,” says Hamilton,

“but they are experiencing things that we

didn’t. There is no longer a clear link between

one generation and the next, because popular

culture and new technologies have left adults

behind. As a result, our girls feel isolated.

It is this isolation that prompts them to cling

to their peers.”

Time and time again studies have shown

more than 50 per cent of “tweens” want to

be famous and, with the advent of reality TV

shows, becoming a celebrity overnight is no

longer completely unattainable. With fame

comes the desire for wealth, both of which are

natural bedfellows of wanting to look the part.

Little girls are more obsessed than ever with

appearance and acceptance, says Hamilton.

No wonder there’s a growing trend for

supermodel-themed birthday parties, at

which girls as young as four dress and

make-up for a catwalk show.

In her book, Hamilton cites a number

of studies, including a US one about girls’

attitudes to their own bodies in which 81 per

cent of 10-year-old girls worried about being

fat, and just over half the girls aged nine and

10 said they felt better about themselves

when they were on a diet. One mother I

interviewed for this story, Pam, told me of an

alarming competition between girls aged 10

at her daughter’s school. Each day the girls

would compare lunch boxes to see who’s

had the least kilojoule count.

...children learn their beliefs through the adults in their immediate environment.

Dr Brooks says the problem is that

today’s girls are being so influenced by the

combination of peer pressure and clever

marketing that their childhoods are being

fast-tracked. By the time they hit their teenage

years, they seem to have done everything

– or at least think they have – and are looking

for more. Before long these girls are young

women, who then feel they have been

deprived of a childhood. They may look like

young women, but developmentally they

are not. “Childhood is so brief it needs to

be protected for as long as possible,” says

Dr Brooks.

At a conference for The Junior Schools

Heads Association of Australia Conference

held in Adelaide late last year, Dr Tim Costello

told the audience of educational leaders

that our children were living in a “time of

hyper-reality, where a picture is taken of a

young woman for a magazine and the editor

says, ‘her eyes need to be bigger, cheek

bones higher’… hyper-reality causes us to

depreciate who we are.”

Susie, a mother of Cleo, seven, and Jaimie,

10, has watched the positive influence of her

girls spending time surfing with their father.

“They feel so adored by their dad. The girls

really don’t need to be anyone other than who

they are. They know he’d hate to see them

dressed up and they are not looking for that

sort of attention because they get plenty from

him,” she says. “The time they spend together

in the sea is exactly what they should be doing

at their age. They share a common passion,

which he has encouraged, and it is so healthy.”

Ella, mum of a teenage daughter and two

younger sons, is glad her daughter Georgie

is no longer in primary school. She feels she

managed to get Georgie through her formative

years before the internet really hit “tween”

culture. Ella has since banned the computer

mid-week. She had to, she says, because her

children seemed to be permanently plugged

in. “If it wasn’t the mp3 player or texting, it was

the internet. Girls these days speak for hours

FRE1009p037-41freshfamilies.indd39 39FRE1009p037-41freshfamilies.indd39 39 20/8/09 7:57:32 PM20/8/09 7:57:32 PM

15 cent flagfall. 15 cents for 30 seconds. Call for as

little as 30 cents. Simple.

*Standard calls and standard text within Australia. Calls charged in 30 second blocks. SIM $2. Recharge from $20. 100 day credit expiry applies.

With the Everyday Mobile Pre-Paid SIM card from Woolworths you can now call anywhere in Australia for as little as 30 cents. Along with 15 cent text and 100 days credit expiry, it’s the way pre-paid mobile should be – simple.*

everydaymobile.com.au

15¢*

WOOL0151-4.pdf Page 1 7/08/09, 5:40 PM

Woolworths fresh 41

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“”

Girls these days speak for hours in their own internet lingo in a world completely separated from the rest of the family...

in their own facile internet lingo [a combination

of text talk and bad English grammar] in a

world completely separated from the rest of the

family,” says Ella. “I’m not saying I’m glad we’ve

had the stockmarket crash,” she says, “but

I’m hoping as times get tougher we’ll get back

to basics a bit more. Our children will start to

imagine ways to make and create things.”

Dr Brooks describes the syndrome affecting

Georgie’s peers as “nature deficit disorder”, that

is, girls have become so flooded with electronic

messages they have become disconnected

from the natural environment. The scary thing,

she says, is we have no idea of what the

consequences will be in the long run. Hamilton

says parents have a vital role in reclaiming time

and space “by encouraging hobbies, time for

quiet and family fun, for engaging girls with

extended family or friends and making them

GIRL TALKDr Karen Brooks of Southern Cross

University believes we have lost the

confidence to be parents. Here are

her top tips for raising girls:

• Set milestones and boundaries

in regard to material goods and

experiences.

• Only allow them to view and read

age-appropriate material that reflects

your values and ethics.

• Be consistent and don’t give into the

“nag factor”.

• Become comfortable with saying “no”.

We are the adults and we make the

decisions. It is failing your children to

let them have things that go against

your better judgment. You do not have

to be their best friend.

• Trust your ethics, heart and values and

take the time to explain them.

• Teach your children about

consequences. If we threaten

punishment and then neglect to

follow through what we say becomes

meaningless.

• Keep the lines of communication

open. Remember “screen culture”

disconnects families. Keep internet

access to a computer in a shared

space. Turn off all mobiles during

family and sleep time.

HOW WE COMPARE

Developed with the support of UNICEF

Australia and the Allen Consulting Group,

non-profit organisation The Australian

Research Alliance for Children and Youth

(ARACY) published a report on the health

and wellbeing of children and young

people. The report presents an international

comparison of 42 measures of the health,

education, wellbeing and care of children and

young people. The disturbing data, according

to ARACY board chair and child health expert

professor Fiona Stanley, came from the low

rates of children and young people who eat

with their families, whose parents talk to them

and the low proportions of households with

only 11 books or more.

fresh families

feel integral to everything that happens within

the home.”

Dr Costello says we need to step back from

the “wealth to happiness storyline and ask:

where do I plant my feet? Where do I stand

on global ethics?” A question, as parents in the

current economic environment, we can be glad

has become fashionable.

FRE1009p037-41freshfamilies.inddSec1:41 Sec1:41FRE1009p037-41freshfamilies.inddSec1:41 Sec1:41 20/8/09 7:57:54 PM20/8/09 7:57:54 PM

42

fresh food kids

Fly up, up and away with the vegie plane. Have some fun with this yummy, healthy afternoon snack.A grown-up to help

you chop up the vegies.

take off what you’ll need:

FRE1009p042-043kids.indd 42FRE1009p042-043kids.indd 42 28/8/09 11:51:06 AM28/8/09 11:51:06 AM

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How to make it:

1Soak the instant noodles in

hot water until soft. Drain and

rinse in cold water. Drain again

and cool. Cut 3 slices from the

cucumber lengthways. Cut 1 of

the slices in half. Cut 1 long slice

from the carrot lengthways. Cut

one end to a point.

2Place the carrot on the plate

for the main body of the

plane. Add the long cucumber

slices for wings and the shorter

ones for the tail pieces.

3Add the finishing touches,

trim 2 beans and lay along

the wings. Cut the grape

tomatoes in half and use for

engines and the nose tip of the

plane. Add the soft noodles at the

back of the plane as jet stream.

Shopping list: Instant noodles, 1 Lebanese cucumber, 1 carrot,

green beans and grape tomatoes.

QUICK BITES

These yummy snack packs contain 3-in-1 pre-washed and

cut vegetables. Quick Bites are perfect for people on the

go, for school lunch boxes and for afterschool snacks.

They’re natural, all fresh, healthy and convenient.

Look for Qukes™ baby Lebanese cucumbers, carrots and

celery and Quick Bites The Original™ Grape Tomatoes,

carrots and celery in 250g Quick Bites packs.

* Not available in Tasmania or WA.

FRE1009p042-043kids.indd 43FRE1009p042-043kids.indd 43 31/8/09 3:29:21 PM31/8/09 3:29:21 PM

44

health and beauty

GET YOUR HANDS ON THE TOP 10 MUST-HAVES FOR YOUR BEAUTY CABINET AVAILABLE FROM THE HEALTH AND BEAUTY AISLE AT YOUR LOCAL WOOLWORTHS SUPERMARKET.

THE SKIN FIXGive your skin a makeover with the Olay Regenerist 14 Day Skin Intervention Kit.

1

THE FOUNDATIONGet smooth, natural coverage with Covergirl TRUblend Microminerals Foundation 10g.

THE MASCARAMaybelline New York Lash Stiletto Mascara does for lashes what stilettos do for legs.

THE CLEANSER & TONERGet into a regular cleansing routine with Dove Cleanser & Toner in one 200ml.

THE FACE MOISTURISER

For a moisturiser that can help protect your skin from

the sun, try L’Oréal UV Perfect Daily Moisturising

Lotion SPF 30+ 30ml.

23

4

5

WANTED:

FRE1009p044-045beautyR.indd 44FRE1009p044-045beautyR.indd 44 28/8/09 8:12:33 AM28/8/09 8:12:33 AM

C g 1 1 7 5 _ 0 9 WW_ F r e s h A d . p d f P a

THE TANFake it, don’t bake it with Le Tan Jet Dry Deep Bronze 100g

THE TREATMENT Repair and replenish damaged hair with Pantene 3 Minute Miracle Intensive Treatment 3 x 15ml

THE SUNSCREENWhen you’re having fun in the sun this summer, protect your skin with Neutrogena Ultra Sheer Dry Touch Sunscreen Lotion 30+ 85ml and Neutrogena Ultra Sheer Body Mist Sunscreen Spray 30+ 140g

THE BODY LOTIONFor smooth, nourished skin, Palmer’s Cocoa Butter Formula Body Lotion SPF 15 250ml is a must-have in your beauty cabinet.

HAIR CARE Keep your luscious locks clean and shiny with Pantene Pro-V Nourished Shine Shampoo and Conditioner

6

7

8

10

9

FRE1009p044-045beauty.indd 45FRE1009p044-045beauty.indd 45 20/8/09 8:19:27 PM20/8/09 8:19:27 PM

ROLL UPWe all know that a freshly made

sandwich using your favourite bread roll and fillings is a simple and satisfying

lunch but there’s more to it than that!

from the bakery

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Mix ‘n’ Match Use 2 different bread types for

sandwiches – for example the top of a Wholemeal

roll and the bottom of a Four Seed Roll. This is a

great way to entice children to try something new

or if they aren’t overly keen on the grain-style breads.

Small rolls make a delicious and easy lunch

when having friends over. The fillings can be made

the day before. Then in the morning, fill the rolls

and wrap, whole, in plastic wrap until time to serve.

Smoked salmon, cream cheese and chives,

poached chicken with pesto or prawn with

Woolworths Select 97% Fat Free Mayonnaise

are all perfect fillings.

Chopped boiled egg mixed with a little Woolworths

Select 97% Fat Free Mayonnaise and curry powder

is a great filling for breadrolls and can be successfully

made in advance.

Leftover roast meat or chicken from last night’s

dinner is perfect for school lunchboxes. Cook a larger

chicken or lamb leg than you need and slice the

leftover meat to fill bread rolls.

Store bread rolls in original packaging in a bread

bin or cupboard out of sunlight. Refrigerated bread

will dry out.

Split rolls and place into a snap-lock bag. Remove

as much air as possible and freeze. Use within

4 months.

No need to thaw! Frozen bread rolls can be

used for school lunches as they will thaw out

before lunchtime.

Frozen rolls are handy to have for lunchtime

emergencies. The secret is to freeze them while

fresh. Leftover or stale bread can be used for

stuffings or croutons or made into breadcrumbs.

If you need to defrost frozen bread quickly, wrap

in paper towel and microwave in short bursts, 10

seconds on a low or defrost setting, until thawed.

* Only available where baked fresh in store.

10 ways with... Super Grain, Wholemeal, Four Seed andSoy & Linseed Bread Rolls*

FRE1009p046bake.indd Sec1:46FRE1009p046bake.indd Sec1:46 31/8/09 12:32:18 PM31/8/09 12:32:18 PM

Yoplait elivaé – now a part of Jane Hall’s everyday routine.

Yoplait elivaé works for me, now I’m going to make it a part of my every day.

The Yoplait elivaé 14-day challenge was just the

beginning. Eating one 150g serve of Yoplait elivaé every

day is all you need to start feeling the benefi ts. With its

unique blend of probiotic cultures, making Yoplait elivaé

a part of your everyday can help restore the natural

balance in your digestive system.

It’s exactly what I needed, why would you not give it a go?It’s quick and easy, and comes in a great range

of delicious fl avours. Classics like strawberry and

vanilla, or favourites like fi g & honey and prune -

there’s a fl avour to suit your taste buds. So what

have you got to lose?

Feel the diff erence for yourself. One 150g serve of Yoplait elivaé each day is all you need to start feeling the benefi ts.

Fresh_v.2.pdf Page 1 12/8/09, 3:05 PM

To start, the super-stretch tabs give a far more comfortable fi t. Secondly, the fl exible core

allows your baby to move more freely. And fi nally, the 3-layer absorbency prevents irritating

leakage day and night. Available in 6 styles from Newborn

through to Junior, the Woolworths Select range of unisex

nappies is defi nitely a change for the better.

Strength ComfortFlexibility

3 reasons to change your nappy.

WC4112-19.pdf Page 1 10/08/09, 5:12 PM

quick & easy -...

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