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collection of work from the last 4 years
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A selection of work i hAve completed over the lAst 5 yeArs from student work through to the current concepts i Am working on. pdfs open full screen to nAvigAte through eAch pAge use the scroll feAture on your mouse or Arrow down. to exit folio press esc key.
hAnnAh blAckmore 0404 176 318 [email protected]
portfolio
design experience
2004 – current Acp publishing Art director working with well known AustrAliAn titles such As• the AustrAliAn women’s weekly • gourmet trAveller• womAn’s dAy• tAke 5• AustrAliAn house & gArden,
design - booksdesigning books for the Above mAgAzines, from initAl concept through to lAying out book.
re-printed titles • reprinting preViOUSly printed books• Updating imprint/barcOdeS etc
pre-press• image retOUching• cOlOUr cOrrectiOn• deep etching• creating cOntact SheetS
art directiOn/Styling• directing phOtOShOOtS • wOrking with phOtOgrapherS And stylists.• Styling
admin/print prOdUctiOn• liaSing with printerS• creating print ready artwOrk • cOlOUr checking prOOFS
mArketing design• art directOr FOr all mArketing work• pOS FOr new bOOkS• brOchUreS/ catalOgUeS • directing phOtOShOOtS• managing jUniOr mArketing designer
illustrAtion• prOdUced pUbliShed illustrAtions in A rAnge of cookbooks produced by Acp
non-design experience
2005 jUn – 2007 w cue clothing co chAtswood chAse sAles + customer servicebanking/admin/cleaning
2004 jUn – 2005 jan innovAtions csr inbOUnd / OUtbOUnd SaleSprocessing ordersgenerAl Admin
2004 jan - dec wine society | csr OUtbOUnd SaleS/inbOUnd processing ordersdispAtching orders
1999-2003 sep homecAre direct shopping customer service repcUStOmer SerVice/ inbOUnd callSoffice duties
work history
2003-2004 sydney design centre enmore grAphic design AdvAnced diplomA (credit)
2002-2003 sydney design centre enmoregrAphic design diplomA (credit)
2001-2002 sydney design centre enmoredesign fundAmentAls certificAte 1v
1988 / 1998 S.c.e.c.g.S. redlAnds completed higher school certificAte
in-design (cs) high skill level
photoshop (cs3) high skill level
illustrAtor (cs3 ) high skill level
flAsh mx med skill level
dreAm weAver med skill level
quArk med skill level
ms word med skill level
mAc And windows os
AcrobAt professionAl
Adobe distiller
01 02 03
educAtion progrAm skills
A selection of externAl design work including publishing + idenityFreelance prOjectS
04s
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THE AUSTRALIAN
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THE AUSTRALIAN
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Cooking classes with the experts
The Australian Women’s Weekly Cooking School
Baking Demonstration ClassExclusive Launch for Staff only
When September 29th 6-8pm Class price $90 – Book now
as places are limited E-mail [email protected]
staff only
launch offer
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THE AUSTRALIAN
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Cooking classes with the experts
Date AWW Cooking Classes
13 October 2009 (6-8pm) The Complete Cook - Chocolate Cooking Class
20 October 2009 (6-8pm) Fish & Seafood Cooking Techniques Demonstration
27 October 2009 (6-8pm) Cooking Dinner for Friends Cooking Class4 November 2009 (6-8pm) Classic Christmas Baking Demonstration
10 November 2009 (6-8pm) Classic Christmas Baking Demonstration17 November 2009 (6-8pm) Christmas Celebrations – Traditional Dishes Demonstration
24 November 2009 (6-8pm) The Perfect Party – Finger Food & Cocktails Cooking Class
1 December 2009 (6-8pm) Tapas – Celebration Food Demonstration5 December 2009 (10-12am) Kids’ Cakes – Creating a Gingerbread House Cooking Class
8 December 2009 (6-8pm) Picnics for the Holiday Season Cooking Class
2 February 2010 (6-8pm) Post-Christmas Healthy Cooking Class9 February 2010 (6-8pm) Wok Simple – Perfecting Stir Fries Demonstration
16 February 2010 (6-8pm) Fast Cooking Ideas for the New Year Cooking Class
23 February 2010 (6-8pm) Fast Cooking Ideas for the New Year Cooking Class
Class Prices Demonstration classes are $90 and cooking
classes are $130. Corporate opportunites also available.
To book email [email protected]
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cooking
All classes are 2 hours long
book
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Cooking classes with the expertsFor the first time ever The Australian
Women’s Weekly is opening the doors of its famous Test Kitchen to the public. Be one of the first to learn hands-on cooking techniques from Pamela Clark, the Director of the AWW Test Kitchen.
Places are limited - book now so you don’t miss out.You will receive a free cookbook featuring the
recipes cooked in the class.
Pamela Clark Food Director The Australian Women’s Weekly Test Kitchen
staff only
launch offer
Exclusive Launch Demonstration for Staff onlySeptember 29th 2 hour Baking Demonstration Class
Class price $90 – Book now as places are limited Email [email protected]
logo & idenity ( print And web)design look And look of the AustrAliAn women’s weeklynew cooking school
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mAgAzine internAls ( lifestyle publicAtion)
07Afi yeAr book (2007)prOject manager + art directOr 60 pAge yeArbook 2007 Afi AwArds
The l'orÉal Paris
AFI AWARDSYearbook
20075THE L'ORÉAL PARIS 2007 AFI AWARDS
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contents06 Messages 08 WALKING THE RED CARPET HOME
10 L’Oréal Paris 2007 AFI Australian Screenings 11 New developments & judging
11 WE REMEMBER 13 television nominees 15 NON-FEATURE NOMINEES 17 feature film nominees
19 International, visual effects & L’Oréal Paris young actor award nominees
20 TELEVISION CONTENDERS 27 Non-feature contenders 36 Feature film contenders 48 THE L'ORÉAL PARIS AFI YOUNG ACTOR AWARD
49 NEWS LIMITED READERS’ CHOICE AWARD50 Byron Kennedy award 51 AFI Raymond Longford award
53 Acknowledgements 55 sponsors & partners
YEARBOOK CREDITS Art Director Hannah Blackmore Editors Leta Keens & Stephanie Kistner Contributors thanks to Justine Beltrame, Zofia Zabielska, Christine
Whiston and ACP Books, and all others who contributed their messages and photographs Yearbook Coordinator Penny Kyprianou Production Hilary Johnson
Advertising Production Alana Meadows Publisher Australian Film Institute, 236 Dorcas Street, South Melbourne VIC 3205. 61396961844, [email protected]
Produced by ACP Books, a division of ACP Magazines Limited, 54 Park Street, Sydney NSW 2000 Printed by Energiprint Cover Emily Barclay Photographed by Justin Smith
Although every effort has been made to ensure the accuracy of the information contained in this publication, the publisher does not accept liability for errors or
omissions. Similarly, every effort has been made to obtain permission from copyright holders for material that appears in this publication. Enquiries should be
addressed to the publisher. Comments and opinions expressed in this publication are not necessarily those of the AFI and the AFI accepts no responsibility for
these comments and opinions. This collection © Copyright 2007 Australian Film Institute and individual contributors.
The Australian Film Institute has had a great year, which will culminate with the L’Oréal Paris 2007 AFI Awards celebrations. The Awards and the national telecast by the Nine Network will highlight our best film and television practitioners and focus national attention on their work.
The moving image is the pre-eminent language of the contemporary arts. This year’s features, shorts, animations, documentaries and television programs are a testament to the vitality, confidence and creativity of Australian screen culture today.
May I take this opportunity to thank our sponsors and supporters, in particular our principal government sponsor, Film Victoria; our major government sponsor, the Australian Film Commission, and, of course, our principal sponsor, L’Oréal Paris. Thanks also to the many committed jurors and AFI members for giving their time to view and vote. I am pleased to have this opportunity to acknowledge and thank our dedicated board and the AFI’s tireless and talented staff. I’d also like to acknowledge the commitment once again of our event partner, DCE. And finally I want to thank our charismatic and irrepressible CEO, James Hewison, for making this the most successful of years.
Enjoy the L’Oréal Paris 2007 AFI Awards, and long live Australian film and TV.
Morry Schwartz Chairman, AFI Board
The L’Oréal Paris AFI Awards are Australia’s premier industry awards ceremony, and Film Victoria is delighted to once again be the principal government sponsor.
The AFI Awards give us the opportunity to acknowledge and celebrate our screen culture, the talent of our practitioners, and the immense dedication and vision of the Australian film and television industry.
TTonight we recognise the stories that have captivated us over the past year. These stories reflect who we are and what we desire, our hopes and our dreams. Most importantly, they’re Australian stories.
I’m pleased to say that over the last year, Victoria has been home to many of these productions. At Film Victoria we are committed to supporting our screen practitioners to develop their projects through the life cycle of concept to script to screen.
Melbourne has been the proud host of the AFI Awards since 2001, and we will be thrilled to once again welcome the awards next year for the 50th anniversary celebrations.
On behalf of the Film Victoria board and staff, I would like to congratulate all of the nominees and winners of the L’Oréal Paris 2007 AFI Awards.Have a fantastic evening.
John Howie President of Film Victoria
messagesWelcome to the most IMPORTANT night on the calendar
for Australia’s film & television industry.
FROM top to bottom Mark Tucker, Managing Director, L’Oréal Australia; John Brumby MP, Premier of Victoria; John Howie, President of Film Victoria;
Morry Schwartz, Chairman, AFI Board; Dr George Miller, AFI Patron; internationally award-winning actor and AFI Ambassador Cate Blanchett.
m
Two reasons to love the AFI.First, as an antidote to the ‘Culture Wars’.
This divisive political artefact imported from the USA drives me nuts. Australia has so little culture to call its own…why fight over it? It’s like watching bald men fighting over a comb. The AFI understands we must do the opposite…unify to celebrate our ‘Australianness’ in all its dimensions. And for half a century this wonderful institution has sought to champion our culture through Moving Image.
Second, this country has talent to burn. I see it everywhere…in young actors and crew and technicians, across the live action, and digital realms. Yet all too often there is no continuity of work to sustain and grow their skills, or to avoid brain-drain. These awards help stem that tide by acknowledging the best labours of our film and television practitioners, encouraging them in the pursuit of excellence.
Dr George Miller AFI Patron
It is with great pleasure that I welcome Australia’s film and television industry to Melbourne – home of the L’Oréal Paris 2007 AFI Awards. Our Government, in partnership with Film Victoria and the Victorian Major Events Company, has been very proud to host this prestigious event over the past seven years.
Melbourne is renowned as one of the world’s great major events destinations. From the Melbourne Winter Masterpieces exhibition series to the Formula One Grand Prix and the Melbourne International Comedy Festival, there is something for everyone to enjoy.
The AFI Awards were first held in our city in 1958 as part of the Melbourne Film Festival. Today, this exceptional event continues to promote and celebrate the achievements of Australia’s film and television industry, both here and overseas.
I would like to thank the Australian Film Institute for acknowledging the success and strength of our country’s talented screen professionals over the past 49 years – and I look forward to the 50th Anniversary in 2008.
Congratulations to all of the nominees in the L’Oréal Paris 2007 AFI Awards.
John Brumby MP Premier of Victoria
THE L'ORÉAL PARIS 2007 AFI AWARDS 06 THE L'ORÉAL PARIS 2007 AFI AWARDS MESSAGES 07
L’Oréal Paris is delighted to be back as naming rights sponsor of the 2007 AFI Awards for the third consecutive year. We are truly excited to be part of the energy, creativity and, of course, glamour that surrounds Australia’s premier film and television awards.
L’Oréal Paris is a proud sponsor of the arts both locally and internationally including a successful partnership with the Cannes Film Festival that has now spanned a decade. Additionally, our team of global spokesmodels includes some of the world’s leading actresses and actors such as Jane Fonda, Scarlett Johansson, Penelope Cruz, Michelle Yeoh, Aishwarya Rai and Matthew Fox.
L’Oréal Paris supports creative and talented people around the world from established stars to budding talents. In this vein, L’Oréal Paris is extremely proud to present the L’Oréal Paris AFI Young Actor Award – an award which includes a financial prize of AU$20,000 to help a young actor fulfil their dreams.
We hope that you enjoy the excitement and glamour of the 2007 L’Oréal Paris AFI Awards.
Mark Tucker Managing Director, L’Oréal Australia
It is the year of the Pig in the Chinese calendar, however with the particularly dense wealth of vision in this year’s AFI line up one has to wonder if it is in fact the Year of the Australian director.
Both Cherie Nowlan and Tony Ayres return to our screens with potent second features, which as we all know is no mean feat. The prodigiously talented Richard Roxburgh swaps hats to powerful effect. Michael James Rowland creates the singularly unique and extremely timely Lucky Miles and Matthew Saville has delved into the world of isolation and fear with Noise, just to name a few.
Then again could it be the year of the writer?As we approach the very golden 50th year
of the AFIs the craft of film making in Australia remains unparalleled and as always performances are strong, surprising and illuminating. What do we put in our water they wonder overseas? What is our secret? Persistence perhaps? Curiosity? Open mindedness? Lack of fear?
The cinematographic challenge remains only to keep our senses as engaged and alive as they appear to be this year, and to continually assess the evolving nature of the form.
Here’s to the future. Congratulations to everyone across all categories.
Cate Blanchett AFI Ambassador
The glamour of the red carpet; the anticipation of
the nominees…the annual AFI Awards have become
our night of nights. From humble beginnings, the
Awards have become an essential event on the
international awards circuit, says Margaret Merten,
associate editor of Harper’s BAZAAR.
Back in 1958, the AFI Awards were a pretty small
affair. Our now thriving film industry was in its
infancy and overseas productions like On The
Beach and The Sundowners garnered most of
the attention. It was also a time when nominees
purchased their own clothes or pulled something
out of the back of the wardrobe. Now, on the eve
of the AFI’s 50th anniversary and, fittingly, in
an era in which L’Oréal Paris, the world’s largest
international cosmetic company, has formed an
alliance with the Australian film industry, the
awards rival Hollywood for glamour and style.
The red carpet arrivals, broadcast on
commercial TV, feature the film and TV industry
A-List, coming home to celebrate. It’s become
compulsory viewing for many of us, a chance
to see those luminous screen sirens up close.
Last year, Cate Blanchett wore artistic LA label
Rodarte, while Emma Lung sported a jewel-toned
dress by local favourite, Scanlan & Theodore.
Actress Susie Porter recalled the early days when
she saved up to buy a Collette Dinnigan dress to
wear to the Awards; now Dinnigan and a dozen
other designers would happily send anything she
desired (though, true to her quirky style, Porter
chose vintage last year). It’s refreshing to see
that even our greatest stars still have strong
opinions and are not easily swayed by studio
executives and publicists.
Australia’s movie and fashion industries have
matured at a similar rate. Designers like Alice
McCall, Sass & Bide and Collette Dinnigan are
getting international recognition, worn by local
and international stars. We have an almost unfair
allocation of world-class actors: Nicole Kidman,
Geoffrey Rush, Heath Ledger, Eric Bana, Toni
Collette, Rachel Griffiths, Rose Byrne, Russell
Crowe, Julian McMahon, Jacinda Barrett, Sarah
Wynter and newcomer Abbie Cornish. The
“Aussie Larrikin” may still linger in their sense
of humour, but their sense of style puts them
at the top of the best-dressed lists. Since the
AFI Awards were first broadcast, we’ve noticed
a change in the fashions. The pressure is on to
look good for the cameras, yet the event is free
of the lobbying and stress that goes on overseas.
Actors and designers work very closely together,
to come up with an outfit that doesn’t subsume
the actor’s personality. There’s less drama and
– perhaps, disappointingly for us watching
at home – less disaster. Geoffrey Rush, who
hosts the Awards this year, says, “We’re moving
the show even closer to having its own unique
identity…laughs and glamour and local celluloid
is a tricky mix but we’re working on it!”
Our male actors have become fashion plates
in their own right; they wear a great suit without
losing that sense of down-to-earth charm. We
could say Errol Flynn was the first Australian
actor to really show the world how to look stylish;
he could even make a pair of green tights look
sexy. Russell Crowe wears Armani in his own
way, Geoffrey Rush looks impeccable in a suit,
pirate garb or even a kimono; Hugh Jackman
puts James Bond to shame in a tux and Eric
Bana moves seamlessly from a classic suit to a
flannelette shirt and jeans. Even bad-boy Heath
Ledger wowed the crowds on the red carpet last
year, in a custom-made suit from Dunhill. He was
thrilled to be back on home ground. “Personally,
it’s so refreshing and liberating to come back
and act in your own accent,” he said at the time.
Whether it’s a pair of work boots with the suit, a
badge with personal meaning, a casual tie or un-
fussed hair, our actors look like they could drop
everything and change a tyre on the spot.
But it’s the women of Australian cinema who
really shine. They take risks, experiment with
colour and champion young designers. Last
year, Abbie Cornish wore a dress by Melbourne
designer Toni Maticevski, with gob-stopper
jewellery by Autore South Sea Pearls. Even
LA-based Sarah Wynter, who has her pick of
outfits from Armani and Dolce & Gabbana, loves
Australian fashion. She wore a dress by Lisa Ho
on the red carpet at last year’s AFI Awards and
lists Akira Isogawa, Collette Dinnigan, Trelise
Cooper and Toni Maticevski among her favourites.
“I like coming home so I can learn about all the
new designers,” she said recently.
Without the pressure and histrionics of many
Hollywood award ceremonies, stars at the AFI
Awards feel free to relax. They engage with
photographers on the red carpet, rely less on
stylists and have a great time. International
stars who attend are always amazed by both
the sophistication of the event and the
laid-back atmosphere.
Once the Baz Luhrman epic Australia is
released worldwide, the spotlight will really be on
this country and how we define ourselves. In the
meantime, we find the red carpet now stretches
from Hollywood to here and, come AFI Awards
time, we realise just how much talent still calls
Australia home.
Walking the RED CARPET home
The AFI AWARDS are intrinsically AUSTRALIAN – stylish and glamorous but laid-back and individual,
with just a touch of humour.
“They take risks, experiment with colour and champion YOUNG DESIGNERS.
CLOCKWISE from top right AFI Award winner, Claudia Karvan; Sarah Wynter, had her Australian feature film debut in Three Dollars;
icons of the film industry, Geoffrey Rush and Cate Blanchett; Emma Lung stars in the short fiction film Katoomba;
2006 AFI Award Winners, Emily Barclay, Best Lead Actress in Suburban Mayhem and Shane Jacobson, Best Lead Actor in Kenny.
THE L'ORÉAL PARIS 2007 AFI AWARDS
“On the eve of the AFI’S 50TH
ANNIVERSARY, the awards rival Hollywood for glamour.”
”
0908
51THE L'ORÉAL PARIS 2007 AFI AWARDS
BYRON KENNEDY
Award
1968 Ian Dunlop (Director)1970 Stanley Hawes (Director/Producer)1976 Ken G Hall (Director)1977 Charles Chauvel (Director/Producer/Writer)1978 McDonagh Sisters Paulette, Phyllis & Isobel (Filmmakers)1979 Jerry Toeplitz (Founding Director AFTRS)1980 Tim Burstall (Director)1981 Phillip Adams (Producer/Journalist)1982 Eric Porter (Animator)1983 Bill Gooley (Film Technician)1984 David Williams (Exhibitor/Distributor)1985 Don Crosby (Actor)1986 Barry Jones MP (Federal Minister and First Chairman AFTRS)1987 Paul Riomfalvy (First Director NSW Film Corp)1988 Russell Boyd (Cinematographer)1989 John Meillon (posthumous) (Actor)1990 Peter Weir (Director)1991 Fred Schepisi (Director)1992 Lee Robinson (Director)1993 Sue Milliken (Producer)1994 Jack Thompson (Actor)1995 Dr George Miller (Director)1997 Jan Chapman (Producer)1998 Charles ‘Bud’ Tingwell (Actor)1999 John Politzer (Exhibitor/Distributor)2000 Anthony Buckley AO (Producer)2001 David Stratton (Film Critic)2002 Patricia Edgar (Producer)2003 Ted Robinson (Writer/Producer/Director/Choreographer)2004 Patricia Lovell (Producer)2005 Ray Barrett (Actor)2006 Ian Jones (Writer/Producer/Director)
1984 Roger Savage
1985 Andrew Pike
1986 Nadia Tass and David Parker
1987 Martha Ansara
1988 George Ogilvie 1989 Jane Campion 1990 Dennis O’Rourke
1991 John Duigan 1992 Robin Anderson & Bob Connolly1993 Adrian Martin, Matt Butler,
Evonne Chesson and Gary Warner1994 John Hargreaves1995 Jill Bilcock1996 Laura Jones1997 John Polson1998 Alison Barrett and Arthur Cambridge1999 Baz Luhrmann and Catherine Martin2000 Matt Wheeldon, Gary Doust,
Stephen Jenner and David Barda2001 Ian David 2002 Rachel Perkins2003 Dion Beebe 2004 John Clarke2005 Chris Kennedy2006 Rolf de Heer
The BYRON KENNEDY AWARD is awarded for outstanding creative enterprise within the film and television industries. This award is given to an individual, usually early in their career, whose work embodies the qualities of Byron Kennedy: innovation, vision and the relentless pursuit of
excellence. The award is presented by Kennedy Miller, in association with the AFI, and includes a cash prize of $10,000.
The AFI RAYMOND LONGFORD AWARD is named in honour of Raymond Longford, one of Australia’s great filmmaking pioneers, and is the highest accolade the AFI can bestow on an individua
in the film and television i
AFI Raymond Longford Award
THE L'ORÉAL PARIS 2007 AFI AWARDS CHAPTERNAME50
Above Well respected Australian director Rolf de Heer accepts the 2006 Byron Kennedy Award, his many highly-acclaimed feature films –
Dr Plonk, Ten Canoes, The Tracker, Bad Boy Bubby – showcasing his talent as director, writer and producer.
“Receiving the Byron Kennedy Award was, for me, a highlight
in a night of highlights, in a year of highlights, because I felt that what was BEING RECOGNISED was not just “Ten Canoes” and the
effort it took, but all the films I’ve done, and the all
the effort of a lifetime so far.
2006 Winner Rolf de Heer
“
Above Winner of the 2006 AFI Raymond Longford Award, Ian Jones, receives recognition for his outstanding involvement in Australian television and film.
The Longford Award was a great SURPRISE
to me and an even greater honour. It was all a matter of luck that
I was working with WONDERFUL PEOPLE when exciting
opportunities emerged. The rest was just hard work and
one hell of a lot of fun. My thanks to the AFI for
this generous recognition.”2006 Winner Ian Jones
“
08
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Invest in metallic fl ats for no-fuss nightsWhile heels make the top of the list when it comes to eveningwear, fl ats can be a
night-time staple – but if you’re going to go for the comfort factor, make them metallic for the after-hours allure you desire.
RULE BOOK
Wear it with confi dence Smart casual, cocktail, semi-formal – modern dress codes are a minefi eld of sartorial confusion. Whatever you’re sporting, “You have to own your look,” says Zoe, so make sure you serve it up with a good dose of
confi dence. While dress codes are more relaxed than ever, a little effort never goes astray. The only time you really have to go all out is for a white tie event: “White tie is even more formal than black tie – it’s all-out glamour,” says Zoe.
1
Rediscover your waistYes, belts can be practical
(they do help keep your pants up after all) but they can also be purely pretty. Get inspired by designers like Lisa Ho who does a maxi-dress with a highlighted waist to perfection. An embellished waist-cincher makes any dress modern and gives your curves the attention they deserve.
2Belt, $59 (sml-lge), David Lawrence, 1800 100 366.
3
4
Belt, $59 (sml-lge),
“It can be very chic,” says Zoe. “We’ve all seen
Claudia Schiff er wear a Chanel couture gown
with fl ats and it looked incredible. Also a great
choice if you don’t want to tower over your date!”
Ditch the dress in favour of a skirt and top comboWe all love the dress. But how many
times can you seriously wear that bright fl oral maxi without the fashion police dragging you away? So, instead of buying fi ve new frocks you’ll wear once, opt for a skirt-and-top combo instead. Choose a statement style in a party-friendly fabric and team with a classic top. It’s modern, effortless and when you can mix and match, it’s versatile too.you can mix and match, it’s versatile too.
Shop online for the perfect party frockthe perfect party frockYou don’t have to go far to fi nd You don’t have to go far to fi nd formal frocks online. In fact, formal frocks online. In fact, you’re spoilt for choice. For top-you’re spoilt for choice. For top-shelf goods, the ever-faithful shelf goods, the ever-faithful net-a-porter.com has a super net-a-porter.com has a super quick turnaround time, while quick turnaround time, while closer to home you’ll fi nd frockshop.com.au and mycatwalk.com serving up a party-ready range of covetables from some of the best Australian designers like Sass & Bide.
Dress, $479 Dress, $479 (xsml-med), (xsml-med), Manning Cartell, Manning Cartell, (02) 8399 3877. (02) 8399 3877. (note to art: shop (note to art: shop til you drop buy)til you drop buy)
Shoes, $109.95 (5-11), Glamour Puss from Wanted Shoe Co., 1800 781 733.
Top, $110 (6-14), Melinda and Narina, 0411 727 262.
Skirt, $750 (0-4), Zimmermann, (02) 9294 2218.
Clutch, $119.95, Sachi, Clutch, $119.95, Sachi, 1800 651 185.
5
it comes to eveningwear, fl ats can be a night-time staple – but if you’re going to go for the comfort factor, make them metallic for the after-hours
night-time staple – but if you’re going to go
” says Zoe. “We’ve all seen
night-time staple – but if you’re going to go
Gucci by Gucci Parfum, $344 (50mL),
(02) 9695 5678
4
” says Zoe. “We’ve all seen
Claudia Schiff er wear a Chanel couture gown
with fl ats and it looked incredible. Also a great
choice if you don’t want to tower over your date!”
Ditch the dress in favour of a skirt and top comboWe all love the dress. But how many
Shoes, $109.95 (5-11), Glamour Puss from Wanted Shoe Co., 1800 781 733.
choice if you don’t want to tower over your date!”choice if you don’t want to tower over your date!”
Super-stylist RACHEL ZOE explains the silly season’s new dress code.
Shoes, $29.95 (5-10), Shoes, $29.95 (5-10), Therapy, (03) 9646 3996. Therapy, (03) 9646 3996.
Invest in metallic fl ats for no-fuss nightsWhile heels make the top of the list when it comes to eveningwear, fl ats can be a
Earrings, $88, Sophie Kyron Earrings, $88, Sophie Kyron Jewellery, (08) 9384 4975.Jewellery, (08) 9384 4975.
Adopt a new party perfumeAdopt a new party perfumeYou’ve got Clinique Happy You’ve got Clinique Happy for day and Chanel Coco for day and Chanel Coco
Mademoiselle for evening – but the Mademoiselle for evening – but the new breed of super sensual ’fumes new breed of super sensual ’fumes are perfect for boogie nights. are perfect for boogie nights. Intense, spicy and utterly sexy, Intense, spicy and utterly sexy, they’re the sweetly-scented cherry they’re the sweetly-scented cherry atop your party outfi t. We love the atop your party outfi t. We love the luxury-edition Gucci by Gucci.luxury-edition Gucci by Gucci.
6
Your new party
book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.
09
$29 Skirt, (6-14), Jay Jays,Skirt, (6-14), Jay Jays,
1800 630 122.
$29.95Necklace, Kate Hill,
(03) 8769 2519.
$49.95Waistcoat, (8-14),
Just Jeans,1800 630 122.
$29.95Bangle, Bardot, (03) 9420 7900.
$16.95Bangle, Bardot,(03) 9420 7900.
$24.95 Skirt, (8-14), Cotton On,
(03) 5277 7000.
$19.99 Sunglasses, Equip,
(02) 9479 7888.
$29.95Bodysuit, (8-14),
Mink Pink, (02) 9212 4788.
(03) 9420 7900.
.95
.95Bangle, Bardot, (03) 9420 7900.
.95(03) 9420 7900.
(03) 9420 7900.
.95
$39.95 Shorts, (6-14),
Dotti, (03) 9420 0200.
$49.95Shoes, (36-42), Rubi Shoes,
(03) 5277 7000.
$29.95Clutch, Cotton On,
(03) 5277 7000.
$
Shoes, (36-42), Rubi Shoes,
Skirt, (6-14), Jay Jays,Skirt, (6-14), Jay Jays,
$20 T-shirt, (xsml-lge),T-shirt, (xsml-lge),
Jay Jays, 1800 630 122.Jay Jays, 1800 630 122.
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Buys under $50Still want more?
JEANS EVER!fi nd your best
From the news desk to the change rooms, everything you need to know to fi nd your perfect fi t. BY ALICE HARRINGTON
You heard it here fi rst… HERE’S WHAT’S NEW IN THE WORLD OF DENIM.
88 shoptilyoudrop.com.au shoptilyoudrop.com.au 89
5.
1.
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M-O
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PREMIUM DENIM SPECIALISTS That Store will open the doors to a new store this month at Melbourne Central, 211 Latrobe St, Melbourne, Vic, (03) 9510 3633. With labels like Earnest Sewn, Cheap Monday and Superfi ne, and staff that really know their stuff , it’s bound to become a top denim destination. Hot new online store fi fi luxe.com.au is the place to go for international denim brands. You’ll fi nd a huge range of new-season stock from J Brand, Rock & Republic and Serfontaine. ONE TEASPOON has launched its fi rst denim collection for autumn/winter. The 20-piece range, which has everything from wide-leg boyfriend styles to slouchy skinnies, refl ects One Teaspoon’s signature roughed-up glamour. Call (02) 9310 7522 to fi nd out more. M-ONE-11 is back this season with a new denim collection exclusive to Myer. With classic silhouettes and washes alongside more trend-driven styles, the jeans are great value at just $99.95. Call (02) 9698 9907 for more info. HOT UK DENIM LABEL PEPE JEANS is making its mark on Australia with a new store opening in Chadstone later this year as well as its Chapel Street store getting a major make-over.
1. A clean-wash skinny in black. “This jean will take you easily from day to night. The clean skinny is extremely versatile and can be worn with fl ats or chunky heels and will still be relevant for the next few seasons.” 2. A pair that you feel good in. “No matter what style – jeans perfect for your silhouette are a wardrobe essential. Try on every pair of jeans in store if you have to, or head straight to General Pants Co. Here, staff are fully trained on all things denim and can help you fi nd your perfect fi t. If it looks great on you, buy it in fi ve diff erent washes.” 3. A classic boot-cut or straight-leg in a classic wash. “It transcends trends and is a defi nite must-have. A good classic cut can take you anywhere. Choose a style that you can wear with anything and everything in your wardrobe.” 4. A pair of denim cut-off s. “From the beach to an Erin Wasson-style night on the town, this is a must-have item. Denim cut-off s are even great to wear through the colder months with opaque tights and heels.” 5. A new style each season. “One pair of on-trend jeans instantly transforms your entire look and can make last season’s tops look fresh and new. This season it’s all about distressed denim, super skinnies and boyfriend jeans.”
1. Black: $149.99 (28-36), Mavi Jeans, (02) 9699 2118.2. Distressed boyfriends: $139.95 (24-32), Grab, (03) 9411 0000.3. Shorts: $79.95 (6-14), One Teaspoon, (02) 9310 7522.4. Skinny leg: $189.95 (8-14), Mimosa, (02) 6680 8060.5. Classic bootcut: $89.95 (6-16), Sportsgirl, 1300 250 100, sportsgirl.com.au.
Keep it cool and casual with cosy winter knits. STYLING BY OLIVIA WAUGH. PHOTOGRAPHY BY NICK SCOTT
LAUREN JONES, DENIM BUYER FOR GENERAL PANTS CO.FILLS US IN ON THE FIVE PAIRS YOU NEED TO MAKE YOUR DENIM WARDROBE COMPLETE.
4.
ON
E TE
ASP
OO
N
idenity blAckmore design groupbrochure ( 4 colour gAte fold)
1 2 3
4 5 7
8 9 10
11 12 13
17
21 19
BUILDINGINFORMATION+ LOCATIONS
14
20
6 15 16
18
“PROJECT MANAGEMENT OF ASIAN PRODUCTS
IS ESSENTIAL DUE TO THE COMPLEX RANGE
OF STANDARDS THAT ARE EXPECTED BY THE
MARKET. IT’S REALLY A QUESTION OF BEING
SENSITIVE TO THE ISSUES PLACED BEFORE
YOU AND ACTING IN A MANNER THAT RETAINS
FACE FOR BOTH PARTIES”
“MOST CLIENTS PURCHASE ON OPTION ON
LAND WITH A THEORETICAL OUTCOME,
RARELY DO THEY REALISE IN SOME CASES THE
POTENTIAL FOR SIGNIFICANTLY
GREATER OPTIONS”
“BEST OUTCOMES REQUIRE THE SYNERGIES
OF BOTH THE ENTERPRENEUR AND THE
DESIGNER. THE ENTERPRENUR UNDERSTANDS
THE COMMERCIAL REALITIES AT “MARKET PLACE”
AND THE ARCHITECT IS CHALLENGED TO
INNVOATE WITHIN THEIR BROAD PARAMETERS.
THIS IS BOTH CHALLANGING AND REWARDING”
“IT IS IMPORTANT THAT ARCHITECTS
NOT ONLY CAPTURE THE IMAGINATION
OF THEIR AUDIENCE BUT ALSO PROVIDES SOLID
ADVICE IN ISSUES OF SUSTAINABILITY, ENERGY
CONSERVATION AND COMFORT”
1 RESIDENTIAL DEVELOPMENTWINDMILL ST, THE ROCKS
2 RESIDENTIAL DEVELOPMENTLAUDERDALE AVE, MANLY
3 RETAIL DEVELOPMENT HARBOURSIDE SHOPPING CENTRE, DARLING HARBOUR
4 TRANSPORT INFRASTRUCTURETNT MONORAIL, SYDNEY
5 RESIDENTIAL DEVELOPMENTNORTH STEYNE, MANLY
6 TRANSPORT INFRASTRUCTURE MANLY WHARF
7 RESIDENTIAL DEVELOPMENTOSBORNE RD, MANLY
8 RESIDENTIAL DEVELOPMENTCOMMONWEALTH PARADE, MANLY
9 RESIDENTIAL/RETAILBOND STREET, MOSMAN
10 RESIDENTIAL DEVELOPMENT RIENZI BUILDINGWEST ESPLANADE, MANLY
11 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY
12 RESIDENTIAL DEVELOPMENT ADDISON RD, MANLY
13 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY
14 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY
15 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY
16 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY
17 EDUCATION CENTRECUMBERLAND COLLEGE SPORTS HALL, QLD
18 RESIDENTIAL DEVELOPMENTNORTH STEYNE, MANLY
19 HIGHRISE OFFICE BUILDINGHO CHI MINH CITY, VIETNAM
20 HIGHRISE OFFICE BUILDING CLARENCE STREET, SYDNEY
RESIDENTIAL DEVELOPMENT
SYDNEYCONTACT INFOLEVEL 4, 60 YORK STREET2000, NSW, SYDNEY, AUSTRALIAPHONE +612 9299 3100 FAX +612 9299 3766 ACN 003 699 358 EMAIL [email protected]
VIETNAMCONTACT INFO2K HO XUAN HUONG STREETDISTRICT 3, HO CHI MINH CITY, VIETNAMPHONE +848 9300 313 FAX +848 9300 310
ARCHITECTURE DEVELOPMENT +PROJECT MANAGEMENT URBAN PLANNING
CONTACT INFORMATION
BDG DESIGNS AND PROVIDES CREATIVE SOLUTIONS FOR COMMERCIAL PROBLEMSIN BOTH RESIDENTIAL AND RETAIL DESIGN. BDG WILL ANALYSE THE MARKET BY INVESTIGATING USER PROFILES AND CREATIVE “WORKSHOPPING” IDEAS WITH THE CLIENT TO DEVELOP PLANNING, FACILITIES MIX AND SYMBOLIC DESIGN BRIEFS WHICH WILL ULTIMATELY BECOME DA’S. BDG HANDLES ALL PROCESSES, INCLUDING; FEASABILITIES, COST PLANS, TARGET MARKET STRATEGIES, APPROVALS, CONTRACT MANAGEMENT, SALES AND MARKET ADVICE. BDG’S CLIENT BASE CONSISTS OF REPEAT DEVELOPERS ,INVESTORS AND THOSE WHO WISH TO INVEST IN THE PROPERTY DEVELOPMENT INDUSTRY
BDG WAS FORMED IN 1988 BY ROBERT BLACKMORE, NOW CHAIRMAN OF THE COMPANY AND PAST MANAGING DIRECTOR OF ARCHITECTURE OCEANIA
COMPANYINFORMATION+ OVERVIEW BLACKMORE
DESIGN GROUP
“.”
(CLARKE, PERRY, BLACKMORE) ESTABLISHED 1981.BDG’S CLOSE ASSOCIATION WITH NORFOLK GROUP AUSTRALIA, A PROFESSIONAL PROPERTY DEVELOPMENT COMPANY, BRINGS THE ADDED ADVANTAGE OF UNDERSTANDING, IN DETAIL, THE RISK REQUIREMENTS OF PROPERTY DEVELOPMENT AND THE NEED FORFLEXIBILITY IN A CHANGINGMARKET PLACE.
THIS ASSOCIATION WAS TESTED IN THE EMERGING ECONOMY OF VIETNAM WITH THE 120 ROOM NORFOLK HOTEL AND THE PDDOFFICE BUILDING BOTHIN HO CHI MINH CITY AND BOTH PIONEER PROJECTS FOR THIS COUNTRY. THESE PROJECTS ARENOW CONSIDERED THE MOST SUCCESSFUL JOINT-VENTURE PROJECTS IN VIETNAM TO DATE.
+PROJECT MANAGEMENT URBAN PLANNING
BLACKMOREArCHITeCTS & ProjeCT mANAGerS
dEsign gROup
010
Pamela8
handbag essentials + gifts
pAmelA6 cAtAlogue (4pp mini book)logo + smAll print cAtAlogue for new brAnd pAmelA 8.
011
A selection of my fAvourite books. designed + some Also syled by myself.published books
book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.
013
the country table
6
the country table
7
the country table
7
I N T R O D U C T I O N 8
A H E A RT Y B R E A K FA S T 1 0
A C U P PA O N T H E V E R A N DA H 3 2
L E T ’ S E AT O U T D O O R S 5 8
F E E D I N G T H E S H E A R E R S 8 6
S U N DAY L U N C H 8 8
S E E YO U AT T H R E E 1 1 6
B E S T I N S H OW 1 4 2
W I N T E R B Y T H E F I R E 1 4 4
T H E J A M PA N 1 7 8
G L O S S A RY 1 9 4
I N D E X 1 9 6
C O N V E R S I O N C H A RT 1 9 9
FRACTIONS INGREDIENTS
½ ¼ ¾ ¹⁄³ ²⁄³ ¹⁄8
FRACTIONS METHOD
½ ¼ ¾ ¹⁄³ ²⁄³ ¹⁄8
see you at 3pm
127
You need approximately 2 large overripe
bananas (460g) for this recipe.
450g can crushed pineapple in syrup
1 cup (150g) plain flour
½ cup (75g) self-raising flour
½ teaspoon bicarbonate of soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup (200g) firmly packed brown sugar
½ cup (45g) desiccated coconut
1 cup mashed banana
2 eggs, beaten lightly
¾ cup (180ml) vegetable oil
cream cheese frosting
30g butter, softened
60g cream cheese, softened
1 teaspoon vanilla extract
1½ cups (240g) icing sugar
1 Preheat oven to 180°C/160°C fan-forced.
Grease deep 23cm-square cake pan, line base
with baking paper.
2 Drain pineapple over medium bowl, pressing
with spoon to extract as much syrup as possible.
Reserve ¼ cup (60ml) syrup.
3 Sift flours, soda, spices and sugar into large
bowl. Using wooden spoon, stir in drained
pineapple, reserved syrup, coconut, banana,
egg and oil; pour into pan.
4 Bake cake about 40 minutes. Stand in pan
5 minutes; turn, top-side up, on wire rack to cool.
5 Meanwhile, make cream cheese frosting.
Spread cold cake with frosting.
cream cheese frosting Beat butter, cream cheese
and extract in small bowl with electric mixer until
light and fluffy; gradually beat in icing sugar.
prep and cook time 1 hour 10 minutes
serves 12
nutritional count per serving 21.1g total fat
(6.6g saturated fat); 1881kJ (450 cal);
59.5g carbohydrate; 4.5g protein; 2.2g fibre
H U M M I N G B I R D C A K E
T H I S M O I S T, L U S C I O U S CA K E F R O M T H E
A M E R I CA N D E E P S O U T H T R A N S L AT E S
A S D E L I C I O U S I N A N YO N E ’ S L A N G UAG E .
M A K E S U R E YO U D R A I N T H E P I N E A P P L E
T H O R O U G H LY F O R T H I S R E C I P E
OT H E RW I S E T H E CA K E W I L L B E S O G G Y.
the country table
126
FRACTIONS INGREDIENTS
½ ¼ ¾ ¹⁄³ ²⁄³ ¹⁄8
FRACTIONS METHOD
½ ¼ ¾ ¹⁄³ ²⁄³ ¹⁄8
the country table
74
C O R N E D B E E F W I T H P A R S L E Y S A U C E
1.5kg whole piece beef corned silverside
2 bay leaves
6 black peppercorns
1 large brown onion (200g), quartered
1 large carrot (180g), chopped coarsely
1 tablespoon brown malt vinegar
¼ cup (50g) firmly packed brown sugar
parsley sauce
30g butter
¼ cup (35g) plain flour
2½ cups (625ml) milk
¹⁄³ cup (40g) grated cheddar cheese
¹⁄³ cup finely chopped fresh flat-leaf parsley
1 tablespoon mild mustard
1 Place beef, bay leaves, peppercorns, onion, carrot,
vinegar and half of the sugar in large saucepan.
Add enough water to just cover beef; simmer,
covered, about 2 hours or until beef is tender.
Cool beef 1 hour in liquid in pan.
2 Remove beef from pan; discard liquid. Sprinkle
sheet of foil with remaining sugar, wrap beef in foil;
stand 20 minutes before serving.
3 Make parsley sauce.
4 Serve sliced corned beef with parsley sauce.
parsley sauce Melt butter in small saucepan, add flour;
cook, stirring, until bubbling. Gradually stir in milk;
cook, stirring, until sauce boils and thickens. Remove
from heat; stir in cheese, parsley and mustard.
prep and cook time 2 hours 30 minutes
(plus standing and cooling)
serves 4
nutritional count per serving 35.8g total fat (19.3g
saturated fat); 3520kJ (842 cal); 31g carbohydrate;
97g protein; 2.5g fibre
75
let’s eat outdoors
clAssic book series( 200pp hArd cover books)selection of clAssic recipes014
Contents
Classic Butter Cakes 8
Classic Sponge Cakes 52
Classic Chocolate Cakes 84
Classic Fruit Cakes 108
Classic Syrup Cakes 164
Classic Dessert Cakes 188
EQUIPMENT 226 BAKING TECHNIQUES 228
GLOSSARY 234 CONVERSION CHART 236 INDEX 237
introduction 6
book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.
015
IntroductionC A K E S
The Australian Women’s Weekly Test Kitchen
has a reputation for producing wonderful
recipes of all types, but when it comes to
baking, we lead the fi eld. The cakes in this
cookbook cover the spectrum, from the
simplest teacakes through to glamorous
dessert cakes, cakes for Christmas and just
about every other occasion. In fact, every
recipe you’d expect to fi nd in a collection of
classics. The recipes are triple-tested, often
more, and photographed beautifully.
Classic Cakes {7} introduction
Chocolate cakes – white, milk or dark – can be made by many different methods, the simplest method of all being melt and mix, where usually the whole process of making the mixture involves the use of just one bowl or saucepan and a spoon. The ever popular mud cakes are often made this way, simple to make and decadently rich to eat, this has to be
a winning combination. The only tricky part to making cakes by this easy method is cooling the melted ingredients to the right temperature before the eggs and dry ingredients etc., are added to the mixture. We use a regular supermarket-bought eating quality chocolate in our recipes for consistently good results.
SPONGE CAKESThe sponge-making method
involves lots of aeration. The
key to success is getting the air
into the mixture and holding it
there before and during the
baking. All sponge recipes
involve beating air into the
eggs. Some recipes tell you to
beat the whole eggs, others
just the egg whites, before
adding the sugar. The whole
egg method is easier, because
the egg yolks, which include
fat, make it almost impossible
to over-beat the mixture,
whereas the egg whites
can easily be over-beaten,
and then dry out, making it
diffi cult to dissolve the sugar.
Folding in fl our and any other
ingredients is where most
beginner cooks come unstuck.
If you’re having trouble using
a spatula, spoon or whisk
for the folding-in process,
try using your hand like a
rake, pulling the fl our etc., up
and through the egg mixture.
This works for me.
Most butter and fruit cakes are made by the “creaming” method. This is an easy method if you have an electric mixer, especially a stand-alone mixer – you can be doing other things while the mixer gets on with the job. A hand-held mixer works just as well, but boredom is inclined to set in, so there is a tendency to underbeat the mixture, resulting in a less than perfect cake.
The traditional method of creaming involved a lot of hard work, beating the butter, sugar and egg mixture either with your hand or with a wooden spoon. If you don’t have an electric mixer, it’s good to know that your hand will do a better, and quicker, job than a wooden spoon, simply because your hand is warm and will soften the butter more readily than the spoon. Do it once just for the fun – and feel – of it.
Butter and fruit cakes are fi rst cousins
DessertMost cakes can double as a dessert. Serve a
warm wedge of just about any cake you can think of – the microwave oven does a good job of this –
dollop the cake with ice-cream, custard (think fruit cake turning into a pudding here), half milk
and half pouring cream (great with a simple chocolate cake) or thick cream.
GLORIOUS CAKESBaking is fun and rewarding, and with a little practice
you’ll soon become an expert. Make notes to yourself
about textures of mixtures, beating and baking times; these
notes will help you remember and refi ne your techniques.
WHITE, MILK & DARK CHOCOLATE
{6}
Lining round cake pans Grease the cake pan evenly with either cooking-oil spray or melted butter or margarine. The greasing will ensure that the cake turns out of the pan nicely, also, it will hold the lining paper in place. Use the base of the pan as a guide to trace around the pan onto the lining paper (use either baking or greaseproof paper). Cut out the shape, slightly inside the tracing. Cut a strip of paper long enough to cover the side of the pan in one piece, and overlap a little at the ends. Fruit cakes need more than one layer of lining paper and the strip needs to be wide enough to cover the side, plus about 2cm for the base, plus about 5cm to extend the paper above the side of the pan. Make a fold about 2cm wide, along one of the long sides of the strip of paper. Snip along the strip, up to the fold, at about 2cm intervals. Position the long strip of paper around the inside of the pan. Position the base-lining paper in the pan. This method of lining a cake pan, usually with two or three layers of paper, acts as insulation during long slow baking.
LINING SQUARE CAKE PANS Cut strips of baking or greaseproof paper long
enough to cover the base and sides of the pan, and long enough to give you some paper to hold, in case
you need to lift the cake from the pan. Mostly, the pans are greased before they’re lined, this method is
usually used when mixtures are very wet or sticky.
LINING LAMINGTON OR BAR PANS
Cut a strip of baking or greaseproof paper long
enough to cover the base and sides of the pan, and
long enough to give you some paper to hold, if
needing to lift the cake from the pan. The recipes will
tell you to line the pan lengthways, crossways or both.
Cut a square of baking or
greaseproof paper in half
diagonally: be fussy about
cutting the paper neatly and
cleanly with sharp scissors.
Hold the triangle of paper so
the apex is pointing towards
you, fold one corner over and
around to form a cone, then
fold the other corner over and
around to fi nish the cone.
Make sure the three points
of the triangle are together,
and the two sides of the paper
are aligned as straight as
possible. If you’ve made a
good bag, you should not be
able to see through it at the
pointy end. Wriggle the paper
around until it’s all straight.
Fold a little of the top of
the bag over to hold the
points together, then staple it;
this is the best way to hold the
bag together. Half-fi ll the bag
with icing, cream, melted
chocolate etc., fold the top of
the bag over to enclose the
icing. Use sharp scissors to
snip a tiny hole at the pointy
end, you can always make the
hole bigger if you need to.
Paper piping bag
Sugar syrup can be used as is, or caramelised to various strengths and colours
by further boiling. Add sugar and the water to a heavy-based pan, stir over high heat, without
boiling, until sugar is dissolved. Use a brush dipped in water to brush grains from side of
pan. When sugar is dissolved, boil, without stirring, until the correct temperature is reached.
CANDY THERMOMETER TO USE A CANDY
THERMOMETER
CORRECTLY, PUT IT IN
A SMALL SAUCEPAN OF
COLD WATER AND BRING
IT TO THE BOIL. WHEN THE
SYRUP BEGINS TO BOIL,
PUT THE THERMOMETER
IN THE SYRUP; LEAVE
IT THERE UNTIL THE
CORRECT TEMPERATURE
IS REACHED THEN RETURN
THE THERMOMETER TO THE
PAN OF BOILING WATER,
TURN OFF THE HEAT, AND
COOL IN THE WATER.
Making toffee If you’re not using a candy thermometer, the water test is
perfect. Before you test the toffee, remove it from the heat and
let the bubbles subside completely. Drop about a teaspoon of
the hot toffee into a glass of tap-cold water, it will set
immediately it touches the water. There are different stages, the
fi rst stage is called “small crack”, then it goes to “hard crack”,
and, of course, there are stages in between. The important thing
is to make sure the toffee will set enough for your needs.
Take the toffee out of the water, and snap it with your fi ngers; if
you want the toffee even harder, return it to the heat and boil it
some more. It won’t take long to become darker and harder –
allow for the fact that it will continue to cook, even after it
comes off the heat, while the bubbles subside.
Egg whites To beat egg whites, the beaters and bowl
must be clean and dry; whites will not beat up if they’re in touch with fat or oil. Use a deep, not wide, bowl so the beaters can get down into the whites to create volume. Start beating on a low speed, gradually increasing the speed as the whites thicken to the correct stage for the recipe.
Egg whites used for friands must not be beaten too much at all; use a whisk, or a fork, it doesn’t really matter. The important thing is not to beat air into the whites, they simply need to be broken up evenly. Air only creates pockets, bubbles and tunnels in the dense friand mixture.
Folding-in egg whites This is a skill you must learn if you’re going
to become a good baker. It can be tricky when folding whites into a heavy mixture (such as chocolate or cake batter), or a lot of mixture. To loosen such mixtures, fold about a quarter of the whites through, using a spatula or whisk, then fold the remaining whites through in batches.
The action of folding means that you have to pull the ingredients together in such a way that you keep the air in the mixture. We prefer to use a rubber spatula for this, as you can scrape the side of the bowl, as you fold the ingredients together.
Rolling roulades & swiss rollsThe most common method is to turn the cake from the pan,
trim all sides, roll the hot cake loosely with (sugared) paper,
unroll, then re-roll it without the paper, cool; unroll, fi ll it, then
re-roll it. Another method is to cool the hot cake fl at before
fi lling and rolling. Another method is to roll the trimmed hot
cake, unroll it, and cool it fl at before fi lling.
Classic Cakes {231} Baking techniquesClassic Cakes {230} Baking techniques
016book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.
Introduction 6
Classic Drinks & Nibbles 8
Classic Starters 34
Contents
TECHNIQUES 230 GLOSSARY 234
CONVERSION CHART 236 INDEX 237
Classic Puddings 112 Classic Cakes 144
Classic Pastr ies, Biscuits & Edible Gifts 176
Classic Boxing Day 220
Classic MainsClassic Mains
Seafood 52 52 Poultry 66
Beef 78 Pork 86
Classic Sides 98
book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.
017
With more than 70 million cookbooks sold,
ACP Books is the publisher of some of the world's
best-selling books. Every book is prepared and
presented with great expertise and attention to detail.
Even more important, every single recipe is carefully
Triple Tested® in our famous Test Kitchen, giving
you the reassuring guarantee that comes with all
our cookbooks, wherever you are in the world
– success first time, every time.Sharing a meal at the family table is one of the most
important of all family rituals, celebrated in every
country of the world. Sadly though, as our lives
become busier and our families more fragmented,
mealtimes are in danger of being replaced by
food on the run. This wonderful new book, Eating
Together, from The Australian Women’s Weekly
is all about bringing families (and friends too)
back to the table. It is a celebration of all the
opportunities we can find to sit down with one
another, share the delights of home-cooked recipes
and the joy that good food and conversation around
the table with people you care about imparts.
Pamela Clark Food Director
The Australian Women’s Weekly Test Kitchen
Bringing families back to the tablewww.acpbooks.com.au
TH
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Cover shot on location at The Boat House,
Governor Phillip Park, Barrenjoey Rd, Palm Beach.
Photograph by Maree Homer, for Madison magazine.
THE AUSTRALIAN
book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.
018
peppered fillet steaks with creamy bourbon sauce
4 x 125g beef fillet steaks2 teaspoons cracked black pepper2 tablespoons olive oil6 shallots (150g), sliced thinly1 clove garlic, crushed¹⁄³ cup (80ml) bourbon¼ cup (60ml) beef stock2 teaspoons dijon mustard300ml cream
1 Rub beef all over with pepper. Heat half the oil in large frying pan; cook beef, uncovered, until cooked as desired. Remove from pan; cover to keep warm.2 Heat remaining oil in same pan; cook shallot and garlic, stirring, until shallot softens. Add bourbon; stir until mixture simmers and starts to thicken. Add remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly.3 Place beef on serving plates, drizzle with sauce; serve with fried potatoes and steamed green beans.
prep & cook time 20 minutes serves 4nutritional count per serving 49.3g total fat (25.9g saturated fat); 2742kJ (656 cal); 13.2g carbohydrate; 28.7g protein; 0.7g fibre
This bistro-style meal is robust, simple and perfect for casual dining.
serving idea Steamed beans are delicious with a drizzle of extra virgin olive oil, a squeeze of lemon and a sprinkle of sea salt.
There is no better time for a traditional roast and vegies than Sunday lunch.
roast beef with yorkshire puddings
2kg corner piece beef topside roast2 cups (500ml) dry red wine2 bay leaves6 black peppercorns¼ cup (70g) wholegrain mustard4 cloves garlic, sliced4 sprigs fresh thyme1 medium brown onion (150g), chopped coarsely2 medium carrots (240g), chopped coarsely1 large leek (500g), chopped coarsely2 stalks celery (300g), trimmed, chopped coarsely2 tablespoons olive oilyorkshire puddings1 cup (150g) plain flour2 eggs½ cup (125ml) milk½ cup (125ml) watergravy2 tablespoons plain flour1½ cups (375ml) beef stock
1 Combine beef, wine, bay leaves, peppercorns, mustard, garlic, thyme and onion in large bowl; cover, refrigerate 3 hours or overnight.2 Preheat oven to 180°C/160°C fan-forced.3 Drain beef over medium bowl; reserve 1 cup (250ml) of marinade. Combine carrot, leek and celery in large baking dish, top with beef; brush beef with oil.4 Roast beef, uncovered, about 1½ hours. Remove beef from dish, wrap in foil; stand beef 20 minutes before serving.5 Increase oven to 220°C/200°C fan-forced.6 Remove vegetables with slotted spoon; discard vegetables. Pour pan juices into jug; stand 2 minutes. Reserve 1½ tablespoons oil for yorkshire puddings, pour off excess oil; reserve 2 tablespoons of pan juices for gravy.7 Make yorkshire puddings and gravy.8 Serve beef with yorkshire puddings and gravy; accompany with roasted potatoes and steamed baby carrots.yorkshire puddings Sift flour into medium bowl; whisk in combined eggs, milk and water all at once until smooth. Stand batter 30 minutes. Divide reserved oil between eight holes of 12-hole (¹⁄³-cup/80ml) muffin pan; heat in oven 2 minutes. Divide batter among pan holes. Bake about 20 minutes or until puddings are puffed and golden.gravy Heat reserved pan juices in same baking dish, add flour; cook, stirring, until browned. Gradually add stock and reserved marinade; cook, stirring, until mixture boils and thickens. Strain gravy into heatproof jug.
prep & cook time 2 hours 35 minutes (+ refrigeration & standing) serves 8nutritional count per serving 15.4g total fat (4.8g saturated fat); 2169kJ (519 cal); 21.1g carbohydrate; 61.2g protein; 4g fibre
This Sunday roast with Yorkshire puddings and gravy is a tradition well worth keeping.
Eating Together Sunday Lunch
bread and butter pudding
6 slices white bread (270g)40g butter, softened½ cup (80g) sultanas¼ teaspoon ground nutmegcustard1½ cups (375ml) milk2 cups (500ml) cream¹⁄³ cup (75g) caster sugar1 teaspoon vanilla extract4 eggs
1 Preheat oven to 160°C/140°C fan-forced. Grease shallow 2-litre (8-cup) ovenproof dish.2 Make custard.3 Trim crusts from bread. Spread each slice with butter; cut into four triangles. Layer bread, overlapping, in dish; sprinkle with sultanas. Pour custard over bread; sprinkle with nutmeg.4 Place ovenproof dish in large baking dish; add enough boiling water to come halfway up side of ovenproof dish. Bake about 45 minutes or until pudding is set. Remove pudding from baking dish; stand 5 minutes before serving. Serve dusted with sifted icing sugar.custard Bring milk, cream, sugar and extract to the boil in medium saucepan. Whisk eggs in large bowl; whisking constantly, gradually add hot milk mixture to egg mixture.
prep & cook time 1 hour 15 minutes serves 6nutritional count per serving 48.6g total fat (30.4g saturated fat); 2859kJ (684 cal); 49.3g carbohydrate; 12.4g protein; 1.8g fibre
One of the most comforting puddings, it has just the right amount of custard to soak through its layers of bread.
serving idea Try substituting brioche or croissants instead of sliced bread for an even more luxurious version of this classic dessert. Berries, especially raspberries, also make a delicious addition.
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019
TH
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TAPA
S
www.acpbooks.com.au
All the recipes in this delightful book were
created in our world-famous Test Kitchen
and have been Triple Tested® using the
Triple-Tested method, each time by a
different cook and using domestic stoves.
We take the time to ensure our recipes
really work, so you can be confident that
you will achieve perfect results, every time.
Tapas, anitpasto and mezze are all little
treats to serve with drinks. Tapas come
from Spain, antipasto from Italy and mezze
from Greece and the Middle East. These
tasty bites will be winners at any gathering
– with friends for a casual get together, or
for a more elegant cocktail party. Whether
it’s sausage, prawns, scallops, fritters,
pastries, dips, skewered meats, chicken or
deep-fried vegetables, these delicious little
morsels are sure to be a big hit.
THE AUSTRALIAN
TAPASa book of Mediterranean bites
Pamela Clark Food Director
The Australian Women’s Weekly Test Kitchen
020
INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³
METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³
9
INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³
METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³
Reverse the trend Latest figures show that
around 20 to 25 per cent of Australian children are
overweight or obese and this percentage is increasing.
Studies also show that once a child or adolescent is
obese or overweight, they are unlikely to reduce it as
an adult. These alarming trends can be attributed to
growing numbers of children eating the wrong foods
and not doing enough daily exercise. You can give your
child a wonderful start in life by offering them only
healthy foods while they're young. By the time they’re
old enough to be making decisions for themselves,
they'll instinctively choose to eat a healthy diet.
Tips on food hygiene• Make sure you wash your hands before
preparing or handling food for your baby.
• For the first 12 months, all of your baby’s
milk bottles and any other containers used
for storing milk must be sterilised in a bottle
steriliser (or in boiling water on the stove)
after every use.
• Wash your toddler’s hands before every meal.
• Always prepare your food on a clean
chopping board washed with hot water.
• You can freeze your pureed fruits and
vegetables in ice-cube trays or plastic
containers. Wash the containers in hot
soapy water and rinse well (alternatively
use a microwaveable bottle steriliser) before
filling with food.
• Wash all of your baby’s cups, plates,
forks and spoons in hot soapy water or
a dishwasher after every use.
foundations for life 9
Choking hazards While it’s exciting to
expose your child’s palate to new flavours
and textures, and see the delight they bring,
you have to be on your guard for potential
choking hazards. Hard fruits and vegetables
such as raw apples, carrots and celery are
high-risk foods for babies and toddlers. It
is recommended that whole apples and
carrots are not given until a child is four
years of age. Whole nuts also should be
avoided until children are five years of age.
Mandarin segments and whole grapes are
also hazardous: they need to be cut in half.
And the golden rule is to supervise your
baby every mealtime: don’t let him walk
around while eating and be very watchful
if you give him snacks in the car.
Allergy alert Over the past two decades, there has been an increase in the incidence of food allergies, asthma
and eczema in young children aged between 0 and 5. The foods that are most commonly associated with
causing allergic reactions are milk, egg, peanuts, shellfish, fish, sesame and soy. Be wary of all of these food
allergens and introduce them slowly. Peanut and other nut products shouldn’t be introduced before 12 months.
Children with a strong family history of food allergy should avoid all peanut products until after 3 years of age.
Strawberries can also cause severe reactions in some children, while honey has been known to cause botulism
and egg white may contain harmful bacteria, so these should be avoided for the first 12 months.
INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³
METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³
61
banana and honey fruit loaf sandwichSpread one slice of fruit loaf with ½ teaspoon honey; top with ½ small thinly
sliced ripe banana and a second slice of fruit loaf. Remove and discard crusts;
cut sandwich into fingers.
prep time 5 minutes makes 1
nutritional count per sandwich 2.3g total fat (0.4g saturated fat); 957kJ (229 cal);
44.4g carbohydrate; 5.4g protein; 3.6g fibre
note Honey may contain harmful bacteria and is not recommended for children
under one year old.
peanut butter and alfalfa sandwichSpread two slices of wholemeal bread with 1 tablespoon smooth peanut butter; top
one slice with ¼ cup alfalfa sprouts and 1 teaspoon sunflower seed kernels. Top
with remaining bread. Remove and discard crusts; cut sandwich into triangles.
prep time 5 minutes makes 1
nutritional count per sandwich 15.9g total fat (2.5g saturated fat); 1195kJ
(286 cal); 44.4g carbohydrate; 5.4g protein; 3.6g fibre
note Peanuts can cause allergic reactions in some children; they are not
recommended for children under one year old.
carrot, sultana and cottage cheese sandwichCombine ½ small coarsely grated carrot, 1 tablespoon cottage cheese and
2 teaspoons sultanas in small bowl. Spread one slice of white bread with
cheese mixture; top with a second slice of white bread. Remove and discard
crusts; cut sandwich into fingers.
prep time 5 minutes makes 1
nutritional count per sandwich 2.5g total fat (1g saturated fat); 823kJ (197 cal);
33.6g carbohydrate; 8g protein; 2.7g fibre
sandwichesMake sure the sandwiches are robust enough to tolerate excessive
handling; evenly spread, moist fillings work best for kids.
carrot, sultana and
cottage cheese sandwich
peanut butter and alfalfa sandwich
60 sandwiches
banana and honey fruit loaf sandwich
INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³
METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³
35
banana, malt and honey smoothieBlend or process ¹/³ cup milk, ½ small coarsely chopped ripe banana,
1 teaspoon malted milk powder and ½ teaspoon honey until smooth.
prep time 2 minutes makes ½ cup (125ml)
nutritional count per ½ cup 3.5g total fat (2.2g saturated fat); 497kJ
(119 cal); 17.5g carbohydrate; 3.9g protein; 1g fibre
note Honey may contain harmful bacteria and is not recommended
for children under one year old.
mango smoothieBlend or process ¹/³ cup milk and ¼ small coarsely chopped ripe mango
until smooth.
prep time 2 minutes makes ½ cup (125ml)
nutritional count per ½ cup 3.3g total fat (2.1g saturated fat); 368kJ
(88 cal); 10.7g carbohydrate; 3.3g protein; 0.8g fibre
mixed berry yogurt smoothieBlend or process ¼ cup milk, ¼ cup fresh or frozen mixed berries and
1 tablespoon yogurt until smooth; strain before serving.
prep time 5 minutes makes ½ cup (125ml)
nutritional count per ½ cup 3.2g total fat (2.1g saturated fat); 276kJ
(66 cal); 5.2g carbohydrate; 3.7g protein; 0.9g fibre
peach and apricot smoothieBlend or process ¹/³ cup milk, ½ small coarsely chopped ripe peach and
½ coarsely chopped ripe apricot until smooth; strain before serving.
prep time 5 minutes makes ½ cup (125ml)
nutritional count per ½ cup 3.3g total fat (2.1g saturated fat); 334kJ
(80 cal); 8.5g carbohydrate; 3.4g protein; 1.1g fibre
strawberry and soy smoothieBlend or process ¹/³ cup soy milk and 4 fresh or frozen strawberries
until smooth; strain before serving.
prep time 5 minutes makes ½ cup (125ml)
nutritional count per ½ cup 1.9g total fat (0.3g saturated fat); 188kJ
(45 cal); 3.5g carbohydrate; 3g protein; 1.5g fibre
Milo and banana smoothieBlend or process ½ small coarsely chopped ripe banana, ¼ cup milk,
2 teaspoons Milo and 1 tablespoon vanilla ice-cream until smooth.
prep time 2 minutes makes ½ cup (125ml)
nutritional count per ½ cup 4.1g total fat (2.6g saturated fat); 581kJ
(139 cal); 20.7g carbohydrate; 4.1g protein; 1.5g fibre
smoothiesThe quantities will be too much for your baby to start with, so give
her a little, and freeze the rest in an ice-block container for later.
mixed berry yogurt smoothie
34 smoothies
strawb
erry and
soy smooth
ie
banana, malt and honey smoothie
mango smoothie
peach and apricot smooth
ie
M
ilo and banana smoothie
INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³
METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³
18 19chapter name 19
INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³
METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³
cauliflower, broccoli and cheese puree
100g cauliflower, chopped coarsely
150g broccoli, chopped coarsely
¼ cup (30g) coarsely grated cheddar cheese
2 tablespoons water
1 Steam vegetables until tender; drain.
2 Blend or process vegetables, cheese and the water
until smooth. Push through sieve into small bowl.
prep + cook time 20 minutes makes ¾ cup
nutritional count per tablespoon 1.2g total fat
(0.7g saturated fat); 79kJ (19 cal); 0.3g carbohydrate;
1.6g protein; 0.6g fibre
dhal puree
¾ cup (180ml) water
200g pumpkin, chopped coarsely
1 small carrot (70g), chopped coarsely
1 small zucchini (90g), chopped coarsely
2 tablespoons red lentils
1 Combine ingredients in small saucepan; bring
to the boil. Reduce heat; simmer, uncovered, about
15 minutes or until vegetables and lentils are tender.
2 Blend or process mixture until smooth. Push
through sieve into small bowl.
prep + cook time 25 minutes makes 1 cup
nutritional count per tablespoon 0.1g total fat
(0g saturated fat); 67kJ (16 cal); 2.2g carbohydrate;
0g protein; 0.8g fibre
chicken, corn and risoni puree
100g chicken breast fillet, chopped coarsely
1¼ cups (310ml) water
1 cup (160g) fresh or frozen corn kernels
1 tablespoon risoni pasta
1 Combine ingredients in small saucepan; bring
to the boil. Reduce heat; simmer, uncovered, about
10 minutes or until pasta is tender and chicken
is cooked through.
2 Blend or process mixture until smooth. Push
through sieve into small bowl.
prep + cook time 25 minutes makes 1 cup
nutritional count per tablespoon 0.7g total fat
(0.2g saturated fat); 159kJ (38 cal); 4.7g carbohydrate;
2.8g protein; 0.7g fibre
tip If using fresh kernels, you will need about
1 trimmed corn cob (250g) for this recipe.
first foods 19
cauliflower, broccoli and cheese puree potato, kumara and parsnip puree
potato, kumara and parsnip puree
1 small kumara (250g), chopped coarsely
1 small potato (120g), chopped coarsely
1 small parsnip (120g), chopped coarsely
1 tablespoon water
1 Steam vegetables until tender; drain.
2 Push vegetables through sieve into small bowl;
stir in the water.
prep + cook time 30 minutes makes 1 cup
nutritional count per tablespoon 0g total fat
(0g saturated fat); 96kJ (23 cal); 4.5g carbohydrate;
0.7g protein; 0.7g fibre
dhal puree chicken, corn and risoni puree
book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.
021kids’ pArty cAkes ( 184 pp)the AustrAliAn women’s weeklyart directOr/deSigner + StyliSt for this kids cAke book
6 7
ttHL0412 CRIT_OPEN.JPG
r rsr rrsrsre
critters8 critters 9critters
equipmentdeep 30cm-round cake pan2 x 9-hole (½-cup/125ml) friand pans50cm-round prepared cake board
(see basic know-how number 1, page 160)
cake2½ x 470g packets buttercake mix 1½ quantities butter cream (page 180)dark brown and caramel food colouring
decorations1 tablespoon orange sprinkles4 x 50g Violet Crumble bars3 giant white marshmallows2 green Smarties5cm piece black licorice strap1 red sour strap3 x 30cm (3mm) black chenille sticks
(pipe cleaners), halved
1 Preheat oven to 180°C/160°C fan-forced. Grease and line round cake pan (see basic know-how, numbers 3-6, pages 160-161); grease friand pans.
2 Make one cake according to directions on packet. Spread mixture into round cake pan; bake about 40 minutes. Stand cake in pan 5 minutes; turn, top-side down, onto wire rack to cool.
3 Combine remaining cake mixes and make cake according to directions on packets. Drop 2½ level tablespoons of the mixture into each friand hole; bake about 20 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.
4 Transfer one-third of the butter cream to a small bowl; tint dark brown. Tint remaining two-thirds of the butter cream caramel.
5 Position large cake on prepared board; spread about three-quarters of the caramel butter cream over top and side of cake.
6 Cut a 1cm slice from the bottom of each small cake (see step-by-step number 1, page 166); reserve slices. Spread remaining caramel butter cream over bottoms and sides of eight of the reserved slices; top with orange sprinkles. Discard remaining slices. Using picture as a guide, position slices on large cake to make the lion’s nose and cheeks (see step-by-step number 2, pages 166-167).
7 Spread dark brown butter cream over tops of small cakes; position around lion’s face. Cut Violet Crumble bars into thin shards, use for lion’s mane.
8 Using scissors, snip the tops from two marshmallows; place, cut-side up, for eyes, top with Smarties. Cut the licorice into a semi-circle for the lion’s nose.
9 Cut red sour strap into a semi-circle to make the lion’s mouth. Using scissors, cut two large triangles from remaining marshmallow for teeth; place at corner of mouth. Position chenille sticks for whiskers.
larry lion This king of the jungle cake will be a hit with
young explorers at a jungle-themed safari.
tips You’ll have about 1 cup of cake mixture left over; use this to make extra cakes for the guests. If the weather is wet or humid, chop the Violet Crumble bars and position them on the cake just before the party, as the damp air will make them sticky.
18 critters 19critters
equipment6-hole (¾-cup/180ml) texas muffin pan 7 x 12-hole (1-tablespoon/20ml)
mini muffin pans1 yellow texas muffin paper case 77 yellow mini muffin paper cases 50cm-square prepared cake board
(see basic know-how number 2, pages 160-161)
cake470g packet buttercake mix 1 quantity butter cream (page 180)yellow food colouring
decorations85g packet yellow jelly crystals400g packet Smarties1 tablespoon orange sprinkles 5cm piece black licorice strap25 white Fizzers
1 Preheat oven to 180°C/160°C fan-forced. Line texas muffin pan with the texas paper case; line mini muffin pans with the mini paper cases.
2 Make cake according to directions on packet. Drop ¹/³ cup of the mixture into the texas paper case; bake about 25 minutes. Drop 2 level teaspoons of the mixture into each mini paper case; bake about 15 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.
3 Divide butter cream equally into three small bowls; tint each bowl of butter cream with yellow colouring to give three varying shades of yellow (light, medium and dark).
4 Spread light yellow butter cream over the tops of 25 cakes; sprinkle lightly with the yellow jelly crystals; top each with a yellow Smartie.
5 Spread the medium yellow butter cream over the tops of 27 cakes; sprinkle lightly with orange sprinkles.
6 Spread the dark yellow butter cream over the top of the large cake; position and secure on the prepared board with a little butter cream. Use brown Smarties for eyes, and a small piece of licorice strap for the mouth.
7 Spread remaining dark yellow butter cream over the tops of the remaining small cakes; top each with a Fizzer. Using picture as a guide, position and secure small cakes to the board with a little butter cream (see step-by-step number 8, pages 166-167).
smiley st rfish
tip We used 77 mini muffin sized cakes for the starfish – use more or less to get the shape you like best. Stand the cake mixture at room temperature while you bake the cakes in batches.
26 critters 27critters
equipment20cm x 30cm lamington pan 5 x 12-hole (1-tablespoon/20ml)
mini muffin pans60 mini muffin paper cases (26 green,
20 yellow, 14 orange) 50cm-square prepared cake board
(see basic know-how number 2, pages 160-161)
cake2 x 470g packets buttercake mix 1½ quantities butter cream (page 180)green, orange and yellow
food colouring
decorations2 x 300g packets fruit rings200g packet small jelly beans2 blue mini M&M’s2 round peppermints2 sour worms
1 Preheat oven to 180°C/160°C fan-forced. Grease lamington pan; line base and long sides with baking paper, extending paper 5cm over sides.
2 Make one cake according to directions on packet. Spread mixture into pan; bake about 35 minutes. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool.
3 Meanwhile, line mini muffin pans with the paper cases. Make remaining cake according to directions on packet. Drop 2 level teaspoons of the mixture into each paper case; bake about 15 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.
4 Level top of large cake; turn cake cut-side down. Using paper pattern, from pattern sheet provided, cut out head for octopus from cake. Position head on prepared board, cut-side down; secure with a little butter cream. Discard remaining cake.
5 Tint two-thirds of the butter cream green. Divide remaining butter cream equally into two small bowls; tint one bowl orange and the other yellow.
6 Spread two-thirds of the green butter cream all over top and sides of head; spread remaining green butter cream over the tops of 26 cakes in green cases. Spread yellow butter cream over the tops of 20 cakes in yellow cases. Spread orange butter cream over the tops of remaining cakes. Using picture as a guide, position cakes on prepared board to make tentacles; secure to board with a little butter cream.
7 Position colour-matched fruit rings on tops of small cakes.
8 Use jelly beans to outline the head. Position 2 red fruit rings for eyes; using a little butter cream secure mini M&M’s onto peppermints, place on top of fruit rings. Position sour worms for mouth.
o taviustips We used 42 green jelly beans to outline the head of the octopus. Stand cake mixture at room temperature while you bake the cakes in batches. You will have 1 cup of cake mixture left over – enough for another 24 mini cakes. You could add these to the cake to make longer tentacles.
022selection of pAges for “kids’ little pArty cAkes”
66 67littlies
i l eseeeseseii si
32 critters 33critters
equipment5 x 12-hole (1-tablespoon/20ml)
mini muffin pans 12-hole (¹/³-cup/80ml) standard
muffin pan 2.25-litre (9-cup) pudding steamer60 mini muffin paper cases
(28 yellow, 32 dark brown)35cm-square prepared cake board
(see basic know-how number 2, pages 160-161)
cake2 x 470g packets buttercake mix 1½ quantities butter cream (page 180)yellow and black food colouring
toffee1 cup (220g) caster sugar½ cup (125ml) water
decorations2 blue Smarties5 red mini M&M’s1 x 30cm (3mm) black chenille stick
(pipe cleaner)
1 Preheat oven to 180°C/160°C fan-forced. Line mini muffin pans with the paper cases. Grease one hole of the standard muffin pan.
2 Make one cake according to directions on packet. Drop 2 level teaspoons of the mixture into each mini paper case; bake about 15 minutes. Drop 2½ level tablespoons of the mixture into the greased hole of the standard muffin pan; bake about 20 minutes. Turn cakes, top-side up, onto wire rack to cool.
3 Reduce oven temperature to 170°C/150°C fan-forced. Grease pudding steamer. Make remaining cake according to directions on packet. Pour mixture into steamer; bake about 45 minutes. Stand cake in steamer 5 minutes; turn, top-side down, onto wire rack to cool.
4 Using paper pattern, from pattern sheet provided, trace two wings onto baking paper. Turn paper upside down onto an oven tray.
5 Combine sugar and the water in a small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until toffee is golden brown. Remove from heat; allow bubbles to subside. Carefully pour toffee onto outline of wing shapes on paper (see step-by-step number 12, page 169); stand at room temperature until set.
6 Level top of pudding cake; place cake, cut-side down, on prepared board. Trim top of the pudding cake to make a more rounded shape.
7 Trim standard muffin cake into a more rounded shape (see step-by-step number 35, pages 172-173); trim one side a little flatter and secure this side to the pudding cake with a little butter cream.
8 Tint two-thirds of the butter cream yellow; tint remaining butter cream black. Spread yellow butter cream over body and head of the bee. Spread remaining yellow butter cream over tops of small cakes in the yellow paper cases. Spread black butter cream over tops of small cakes in the brown paper cases.
9 Using picture as a guide, alternate bands of yellow and black cakes to cover the bee’s body.
10 Position blue Smarties for eyes and mini M&M’s for mouth. Cut chenille stick in half, curl one end of each; insert into cake for antennae. Carefully insert wings into the bee’s body.
HL0412L10
buzzy bIf it’s too humid to make the toffee wings, shape
some craft wire into the wing shapes then cover
them with a yellow-tinted cellophane paper.
tips Make the mini muffins in batches; the cake mixture will be fine to stand at room temperature. Make the toffee wings up to 3 hours before the party. Position the wings just before the party.
122 numbers 123numbers
u b 3r
6
45
HL0412 NUM_OPEN.JPG
4
333
130 numbers 131numbers
equipment12-hole (¹/³-cup/80ml) standard
muffin pan9 standard paper cases (blue)4.5cm-round cutter fluted pastry wheel 30cm x 45cm prepared cake board
(see basic know-how number 2, pages 160-161)
cake470g packet buttercake mix ½ quantity butter cream (page 180)blue, pink and yellow food colouring
decorations½ cup (80g) icing sugar200g ready-made white icing
(page 180)yellow, green and pink food colouring2 red mini M&M’shundreds and thousands60g jar mixed cachous
1 Preheat oven to 180°C/160°C fan-forced. Line muffin pan with the paper cases.
2 Make cake according to directions on packet. Drop 2½ level tablespoons of the mixture into each paper case; bake about 20 minutes. Stand cakes in pan 5 minutes; turn, top-side up, onto wire rack to cool.
3 Divide butter cream equally into three small bowls; tint each bowl with one of the suggested colours: blue, pink and yellow. Spread blue butter cream over three cakes, pink butter cream over two cakes and yellow butter cream over four cakes.
4 On a surface dusted with sifted icing sugar, knead the ready-made icing until smooth. Divide icing into three equal portions; tint each portion with one of the suggested colours: yellow, green and pink (see basic know-how number 16, page 162). Roll each portion until 3mm thick.
5 Cut two 4.5cm rounds from the yellow icing; cut three 4.5cm rounds from the green icing; cut four 4.5cm rounds from the pink icing. Cut each round in half for the cupcake “tops”. Using picture as a guide, position “tops” on cakes.
6 Working with one icing portion at a time, use a fluted pastry wheel to cut a 3cm x 18cm strip from yellow, green and pink icings. Cut two yellow, three pink and four green patty case “bases” from each strip of icing (see step-by-step number 30, page 173). Mark vertical lines on each of the “bases” (see step-by-step number 31, page 172). Position “bases” on cakes.
7 Brush a tiny amount of water onto tops of the cupcake “tops” and “bases”; decorate with mini M&M’s, hundreds and thousands and cachous.
8 Position cakes on prepared board to resemble the number 4; secure with a little butter cream. tip You’ll have 1 cup of
the cake mixture left over, enough to make another four party cakes.
f urA cupcake on a cupcake is going to delight girls
of any age. They’re not difficult to make, but it
will take a little time to make the cupcake shapes.
contentsglitz & glamour ages 6-10
invitation 6
table decorations 8
dress-ups 10
activities 14
party cake 18
party food 20
take-home treats 32
v.i.p ages 5-10
invitation 36
table decorations 38
dress-ups 40
activities 44
party cake 46
party food 48
take-home treats 62
4
party food celebrity glitz & glamour
glitz & glamourFor the super-sophisticated and elegant kids
out there, this party says “style”. If you have
a high-maintenance glamourette who wants
something big, beautiful and trendy for her
birthday celebration then these cool ideas
are sure to meet any over-the-top requests,
without requiring you to take out a bank loan.
5
10
party food
11
celebrity glitz & glamour
Have a big box fi lled with glittery vests, faux-
furs and feathers and plenty of “bling”; if you
have the time, scouring the aisles of op-shops
should provide you with suitable treasures.
dress-ups
While there are plenty of cheap
decorated boxes available, you
can make your own by covering
a large box in a suitably
glamorous paper. Or spray-paint
gold an old chest, and watch
their faces as they discover the
treasures hidden within.
cheap
decorated boxes available, you
can make your own by covering
glamorous paper. Or spray-paint
their faces as they discover the
34
party food celebrity v.i.p
v.i.pLights, camera, action…if your movie-star
wannabe oozes style, loves fancy food and
loads of celebrity fun, then it’s time to roll out
the red carpet and create Hollywood at home.
Our star-studded party ideas make it oh-so-
simple for you to let the kids party like stars and
give them their special moment in the spotlight.
35
kids pArty series ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for pArents plAnning kids theme pArties
023
book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.
024
contentssugar & spice ages 2-5
invitation 6
table decorations 8
dress-ups 10
activities 12
party cake 16
party food 18
take-home treats 32
fairies ages 3-6
invitation 36
table decorations 38
dress-ups 40
activities 44
party cake 46
party food 48
take-home treats 62
4
party food ♥
sugar & spiceThis pink, red and white party is tailor-made
for sweet little girls. Hearts and cupcakes and
balloons are the main features. It’s an easy-
to-organise party, and inexpensive too, but so
pretty that your birthday girl and her guests
will want another one next week.
5
♥♥♥
♥♥ ♥
♥♥
♥♥
♥♥
♥
♥
♥
7
invitation♥♥
♥♥
♥These delightfully original cupcake invitations
are great fun to make and look good, too.
You can use any colour
combination you want for
the invitations – any pastel
colour will work – however,
the pink and white we use
here follows the colour
theme for this party. You
can vary the icings and
cake so some are dark
and some are light, as
shown in the main picture.
you will need (makes 6 invitations)plain thin cardboard, for templatesscissors1 sheet dark pink A4 paper 2 sheets light pink A4 paper 1 sheet white corrugated cardboarddouble-sided sticky tape12 red self-adhesive dots
(24mm diameter)white poster paintfi ne paintbrush (we used size 0)1 sheet blue self-adhesive dots
(8mm diameter), optionalC6 envelopes (11.5cm x 16cm),
for posting, optional
Using picture, left, as a guide, draw the following shapes, freehand or with a ruler, onto the template cardboard. Icing – 10cm across the widest part; 6cm high. Cake – 7.5cm across the centre; 12cm high; 4.5cm across the bases; 6cm along the sides. (The “cake” is folded in half and, when opened, the details of the party are
written inside.) Case – 8.5cm across the top; 6cm across the base; 5cm along the sides. Cut out the templates.Using templates, cut six icings from the dark pink paper; cut six cakes from the light pink paper; and cut 12 cases from the corrugated cardboard. Fold the cake card in half. Stick a 7.5cm length of double-sided tape on the front of the card at the top near the fold. Press an icing onto the tape, leaving about 5cm of cake showing below the icing.Place a red dot on the top of the icing then another on the back, so there is no sticky surface showing. Paint a small white sliver on the dot, using the poster paint, to denote shine. Using thin pieces of double-sided tape (do not use full width), stick two cases together around the sides and bottom edges. Press together and trim any redundant tape with sharp scissors or a craft knife. Write party details inside cake then slip into the case. Decorate the case with small blue self-adhesive dots, if desired, and place in envelope.
♥♥♥♥♥♥♥♥
♥♥♥♥♥♥♥♥♥♥♥♥
You can useYou can useYou can use
combination you want for combination you want for combination you want for
the invitations – any pastel the invitations – any pastel the invitations – any pastel the invitations – any pastel the invitations – any pastel the invitations – any pastel the invitations – any pastel
colour will work – however, colour will work – however, colour will work – however,
the pink and white we use the pink and white we use the pink and white we use
here follows the colour here follows the colour here follows the colour here follows the colour here follows the colour here follows the colour here follows the colour
theme for this party. You theme for this party. You theme for this party. You theme for this party. You theme for this party. You theme for this party. You theme for this party. You
can vary the icings and can vary the icings and can vary the icings and
cake so some are dark cake so some are dark cake so some are dark
and some are light, as and some are light, as and some are light, as and some are light, as and some are light, as and some are light, as and some are light, as
shown in the main picture.shown in the main picture.shown in the main picture.
6 34
party food fairytale fairies
fairiesAn enchanting wonderland filled with fairies,
pixies, elves and all things magical and beautiful
is a special place that little girls dream about.
The fairy princess has summoned her favourite
friends to come and play with her in a fantasy
realm full of fun, laughter and fairy dust.
35
kids pArty series ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for pArents plAnning kids theme pArties
025
026book covers ( 64pp mini books)the AustrAliAn women’s weeklydesigned entire rAnge + new look concept.
027
2 CHAPTER NAME • TAKE 5 TOP TIPS TAKE 5 TOP TIPS • CHAPTER NAME 3
LAUNDRY
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DID Y U KNOWDID Y U KNOW?
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volutet luptat, conse elesto
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WASHING MACHINE
tAke 5 top tipsconcept for the mAgAzine tAke 5A book mAde up of over 1000 household tips
8 CHAPTER NAME • TAKE 5 TOP TIPS TAKE 5 TOP TIPS • CHAPTER NAME 9
H T TIPH T TIP?
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Ostissequat iril At. Isi blamet am nosto essed erosto odolobo rperaessed elessisi tat.Duismod oluptat lut alit dunt nim dolore tet wisi.Ure etumsandre cons nonsequ iscipsum dolorer ostinci llaore
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DID Y U KNOWDID Y U KNOW?
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Odd smells bla adiamco nullaore conse enibh ent ip eugiat, quat. Ut augiat. Ut dunt ipsustrud te mod et nullandre feuis autat, cons am, sequat.
Baked on grease dolendre volendre dunt iustrud mag
nidolobore cortie volortio digna ad tat autate
dipissendrem vel dolessisis exer sit, si exerillan utat ad
tie conseniate feu feuisismolum init esse feu feum
volutet luptat, conse elesto
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SINK
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Odd smells bla adiamco nullaore conse enibh ent ip eugiat, quat. Ut augiat. Ut dunt ipsustrud te mod et nullandre feuis autat, cons am, sequat.
Baked on grease dolendre volendre dunt iustrud mag
nidolobore cortie volortio digna ad tat autate
dipissendrem vel dolessisis exer sit, si exerillan utat ad
tie conseniate feu feuisismolum init esse feu feum
volutet luptat, conse elesto
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Baked on grease ero et lum alit, sis er sumsandreet iriure doloreet, quis eu feu facillam diamcor eetummo lendre doloboreros et velisit lamet elis nullum ipsumsan henim dolessi eliquat nisiscil ullut nulput ipit ectetuerilis alisis nonsent nullaore doloreet aut prat. Olore conulla faccum vel elit praesse delit wismod magnim zzrilla at ametum exer ipis er ad eliquat
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FLOORS
FRIDGE
TAKE 5 TOP TIPS • CHAPTER NAME 7
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Ostissequat iril At. Isi blamet am nosto essed erosto odolobo rperaessed elessisi tat.Duismod oluptat lut alit dunt nim dolore tet wisi.Ure etumsandre cons nonsequ iscipsum dolorer ostinci llaore corem velent utet at.La commod magnisismodo od ea feum aci bla feugiam, velit lor aliquatumsan utet wisim nulputpatis eugiat, corperc illuptat, conum vendrem quamet, vercipsusto duis nosto cor ad enibh erit praese ero od
DID Y U KNOWDID Y U KNOW?
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Odd smells bla adiamco nullaore conse enibh ent ip eugiat, quat. Ut augiat. Ut dunt ipsustrud te mod et nullandre feuis autat, cons am, sequat.
Baked on grease dolendre volendre dunt iustrud mag
nidolobore cortie volortio digna ad tat autate
dipissendrem vel dolessisis exer sit, si exerillan utat ad
tie conseniate feu feuisismolum init esse feu feum
volutet luptat, conse elesto
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Baked on grease ero et lum alit, sis er sumsandreet iriure doloreet, quis eu feu facillam diamcor eetummo lendre doloboreros et velisit lamet elis nullum ipsumsan henim dolessi eliquat nisiscil ullut nulput ipit ectetuerilis alisis nonsent nullaore doloreet aut prat. Olore conulla faccum vel elit praesse delit wismod magnim zzrilla at ametum exer ipis er ad eliquat
Cleaning glass nonulla cons nim zzriusto diate duis num quis alissim dip et, consed dolor ilis dipsummod te faccumm odiatie min vel erit am ipsuscidunt veliquat vel iusto et lan henis nim esectet, veliquis et luptatum vulla facin velessed modiam, sustrud te vullaorperil ectem vel
OVEN
KITCHEN
A selection of books currently in progess but still unpublished for Acp books. covers + internAlsworks in progress
THE AUSTRALIAN
www.acpbooks.com.au
TH
E A
US
TR
AL
IAN
Classic cakes
Classic cakes have become classics for
a reason – they’re the most delicious
cakes in the world. In this beautiful
collection you’ll fi nd fl ourless chocolate
cake, mud cakes, hummingbird cake,
sponge cakes, coffee cakes, orange
cakes, butterfl y cakes, delightful little
cupcakes – a world of cakes in fact. To
help you along, there’s information on
baking techniques and the equipment
you’ll need to become a master baker.
spongesteacakes
fruitcakes
CakesCakesCakesclassic
THE AUSTRALIAN
www.acpbooks.com.au
TH
E A
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AL
IAN
Classic christmas
Classic cakes have become classics for
a reason – they’re the most delicious
cakes in the world. In this beautiful
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sponge cakes, coffee cakes, orange
cakes, butterfl y cakes, delightful little
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baking techniques and the equipment
you’ll need to become a master baker.
spongesteacakesfruitcakes
christmaschristmaschristmasclassic
book covers ( 120pp mini books)concept covers for new rAnge of clAssic series Aww books029
THE AUSTRALIAN
www.acpbooks.com.au
TH
E A
US
TR
AL
IAN
Classic cakes
Classic cakes have become classics for
a reason – they’re the most delicious
cakes in the world. In this beautiful
collection you’ll fi nd fl ourless chocolate
cake, mud cakes, hummingbird cake,
sponge cakes, coffee cakes, orange
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help you along, there’s information on
baking techniques and the equipment
you’ll need to become a master baker.
spongesteacakes
fruitcakes
CakesCakesCakesclassic
A selection of point of sAle , promotionAl design + brouchues.mArketing design
1000The best of the best from the biggest name in cookery
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To order contact your local sales representative or customer services. From Melbourne and outside Australia contact Random House (61 3) 9730 4280, from the rest of Australia phone 1-800-222-444, fax (61 3) 9753 4151 or email [email protected] New Zealand contact Southern Publishers Group (09) 360 0692 or email [email protected]
THE AUSTRALIAN
“These are our personal favourites – the most-often cooked and best-loved recipes to emerge from the past three decades of the Test Kitchen.“ Pamela Clark, The Australian Women’s Weekly Test Kitchen Director
About the bookThese are the best-ever recipes to
come from Australia’s most trusted and reliable kitchen. There are recipes
just like mum made, recipes from Europe and Asia, recipes to save you money, mega-healthy recipes, super-
fast recipes – everything you could possibly want in a cookbook.
The ultimate collectionfor success every time
978-1-86396-847-8 | HARDBACK 688PP | $74.95
12 + 1 FREE copy Dumpbin (9333290006409)
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The must-have cookbook for every Australian kitchen.
Marketing + PRMassive PR campaign targetingChristmas features
Extracts, features and advertising in high profi le magazines including The Australian Women’s Weekly and Good Health & Medicine
Featured on Channel Nine’s Fresh Cooking with The Australian Women’s Weekly
Radio interviews with Pamela Clark, director of The Australian Women’s Weekly Test Kitchen
Bold A2 poster
(9333290006423)Bold A2 poster
1000 pos ( 64pp mini books)rAnge of point of sAle for A new title 1000 best recipes.031
032kids pArty book series( 64pp mini books)pos including poster And conter unit
75th with Aww pos of new AustrAliAn title033
Celebrating anAustralian icon
High Profi le Birthday Celebrations• A stunning Christmas gift at $59.95
• Souvenir edition of The Australian Women’s Weekly also available
• Prime time TV special on Channel 9 in October
• Special The Australian Women’s Weekly mini website
Massive PR• Widespread national and regional
press coverage
• Advertising, extracts and editorial mentions in The Australian Women’s Weekly across October, November and December
• Advertising in Woman’s Day, Good Health and Medicine, Madison and Take5
• Promotion on Fresh Cooking with The Australian Women’s Weekly and on The Australian Women’s Weekly mini website
Celebrating 75 Years of The Australian Women’s Weekly
Australia’s most popular magazine
“In October 2008, Australia
celebrates the 75th birthday of a
publishing icon. For more than
seven decades, The Australian
Women’s Weekly has resonated with
generations of Australian women and
men – there’s barely a family whose
life hasn’t been touched by this
extraordinary magazine at some stage.
To celebrate this milestone, we are
producing a beautiful gift book,
a highly collectable bumper issue
of the magazine and a prime time
television show. We hope you join us
in the celebrations.” Deborah Thomas, Editorial Director
The Australian Women’s Weekly
This book celebrates 75 years of The Australian
Women’s Weekly with historic stories from The Weekly’s
fi rst edition in 1933 through to the stories in today’s
contemporary magazine. There are stories to make
you laugh, to make you sad, to bring back memories,
to inspire and enquire, to make you proud to be
Australian, and stories that trace the nation’s history
and news over the years. With familiar faces and
familiar places this is a book you will want to take home.
978-1-876624-04-0 | Hardback | 304 pp | 1st October 2008 | $59.95
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KIDS PARTY CAKES POSTERA2NEW2.indd 1 20/06/2008 2:03:56 PM
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THE AUSTRALIAN
It’s party time!
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