our kitchen Meet the chefs of the Goulburn Valley
Angelo Grasso
Bernard Hayes
Cellar 47
The Connection
Gracie Sharwood GV Hotel
Louisa Scrimizzi Sebastians
Alessio Albano
Degani Bakery Cafe
Lebe Luzuriaga
Lemon Tree Cafe
Robbie McPhee
Shepparton Club
Jamie Phipps
Danny Egan
Firenze’s Wine Bar
Pauline Gadsby Maddisons
The Tatura Hotel
Tim Guppy
Friars Café
Gerard Murphy Parklake
John Marsden
The Teller Collective
Kanitha Esam
Thai Coconut
find 14 of their favourite recipes inside
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The Adviser. Our Kitchen Special Liftout, October, 2012 – Page 1
our kitchen Meet the chefs of the Goulburn Valley Welcome to Our Kitchen THE Goulburn Valley is home to a rich diversity of restaurants, cafes, hotels and food outlets providing the opportunity for members of the local community to come together, celebrate with friends and savour the freshly prepared and carefully created recipes made in the kitchens of some of the region’s most well respected Chefs. In ‘Our Kitchen’ we recognise these talented Chefs and we invite you into their kitchen to experience some of their favourite recipes and give you the opportunity to recreate them at home. – Brought to you by The Adviser
Don Angelo’s Pizza Dough with Angelo Grasso
OPE 7 DY LUH M-FRI 12 - 2.30P IER M-S 6P I E CED SUDY
170 igh Street Sheparton Phone 5831 1882
Cellar 47
need W hat yofour’l12l Ingredients
P izza Dough water (45°) 1cup War m dr y yeast 1tbs Act ive our fl 315g Bread ga r su e it 1tps W h t al S 1tps Topping Don A ngelo o Plum tomat cheese a ll re Mozza Salami Zucchini Mushrooms Capsicum Olives A nchov ies Chilli
In a small bowl, dissolve yeast in warm water. Let stand until creamy. In a large bowl, combine all other ingredients and the yeast mixture. Stir well until a stiff dough has formed. Cover and let rise in volume for 30 minutes. Turn dough out onto well floured surface, form into a ball and roll out in a pizza base shape. Cover with sauce and toppings. Bake in a 180° preheated oven for 20 minutes until golden brown.
to make a reservation Brought to you by The Adviser, October 2012
Gluten Free Coconut Cake We cater for conventions, weddings, Christmas parties. All types of functions, large and small. Christmas party bookings are now being taken.
Cake: Beat together eggs and oil, stir in remaining ingredients. Grease and line 7 inch cake tin and bake in the oven at 160 degrees for 40-45 minutes, check progress at 30 minutes, ovens do vary. Don’t have the oven open too long if the cake is not ready. For the topping: Warm cream in a saucepan. Remove from heat, stir in buttons, spread on cooled cake, add toasted almond flakes.
Shepparton Mooroopna Causeway (Next to Kids Town)
need W hat you’ll Ingredients
5 Eggs ble oil ¾cup Vegeta g powder in ak B p ts 1½ r 1½cup Suga mon ½tsp Carda eg tm Nu p ts ½ t cated coconu 1 cup Desic ds on m al d un 1 cup Gro ing For the topp am re C ¾cup chocolate 1 cup W hite buttons nut Toasted coco rating co de r fo flakes
ayes Bernard Hon
Phone 5821 0600
ti The Connec
to make a reservation Brought to you by The Adviser, October 2012
The perfect place for local and imported fine foods Cheeses, Continental Meats, Spices, Relishes + Sauces, Condiments, Teas + Coffees (including organic), Chocolates, Pastas, Dips, Breads + more
Christmas Hampers made to order, corporate + personal orders welcome 37 Vaughan Street, Shepparton Page 2 – The Adviser. Our Kitchen Special Liftout, October, 2012
Phone: 5831 3109
Meet the chefs of the Goulburn Valley need W hat yofour’l1ldough Ingredients
(00) 500g Flour water m ar W l 250m yeast sh 3g F re t al S 10g virgin 2tbs Ext ra l oi ve Oli Topping oro sauce 1 ca n Pomod lla cheese re za 300g Moz sciutto 6 slices Pro w ild Rocket bunch F resh
ano A lessio A lb y Ca fe Dega ni Ba ker
our kitchen
Superb homemade pizzas Put the flour into bowl. Smash the yeast into the flour. Start to add the water to the flour, after one minute add all the water and mix. Add salt, then mix for 3-4 minutes until you have a smooth dough. A few minutes before stopping the mixing add the olive oil. Place the ball of dough under a wet tea towel.
PEN 7 AY 8.00A O 10.00P
Pre-heat oven to 220°. Put the ball onto a plate with a touch of oil and start to stretch until round. Then add the sauce around the whole pizza. Spread the cheese around the pizza evenly. Place in the oven for around 15 - 20 minutes or until you have a nice golden colour.
iverside laza, Melbourne oad, South Shepparton Phone 5823 5630
Take the pizza from the oven, cut, then add the rocket and prosciutto on top and serve.
to make a reservation Brought to you by The Adviser, October 2012
need W hat yofour’l4l Ingredients
immed 16 French tr lets ut C b m La Oil ½cup Olive t Polent a Crus
80g PolentaParmesan 2tbs GratedCloves crushed 2 Garlic on Zest of 1 lem y le rs 3tbs Pa il 2tbs Olive O aze Balsamic Gl mic Vinegar ½cup Balsa ½cup Shiraz n Sugar ½cup Brow d la Sa Potato toes 8 Chat pota occoncini B ni bi am 80g B ed Tomatoes 115g Sundri h Onion is 25g Span 30g Rocket Mayonnaise or ¼cup Aoili mic Glaze 20g Balsa
need What yofour’l4l Ingredients
e: The Ratatouill s 4 Tomatoe l 3 tbs Olive oi ion, chopped 1 Large on um, diced 1 Red capsic um, diced ic ps ca w llo 1 Ye ced 1 Eggplant, di e re pu o at m To 1tbs d fresh thyme ½tbs Choppe h basil leaves es fr 2 tbs Torn , crushed 2 Garlic cloves ste er to ta Salt and pepp : st The Toa Ciabatta Good quality , at The Eggs: free range eggs Good quality re tu room tempera
Gremolata Polenta Crusted Lamb Cutlets served on a rocket, bocconcini, sundried tomato, potato salad with a shiraz balsamic glaze with Jamie Phipps Firenze’s Wine Bar Restaurant
Combine all polenta crust ingredients in a bowl and mix well. Coat french trimmed lamb cutelts with crust pressing firmly on each cutlet as you coat. Heat olive oil in frying pan and cook cutlets 2-3 minutes each side until medium-rare. Transfer cutlets to a tray and allow to rest. In a small saucepan, combine balsamic vinegar, red wine shiraz and brown sugar and place on low heat. Keep stirring until sugar dissolves then reduce until ‘coating’ consistency and remove from heat. Cut chats into a one cm dice, then boil until tender, then strain and run under cold water until cool. Slice onion finely. Slice bocconcini into 3 or 4 slices. Combine diced chats, sliced onion, sundried tomatoes, bocconcini, rocket and aoili. Place salad in the middle of the plate and arrange lamb cutlets around the salad and drizzle with balsamic glaze. Brought to you by
THE
October 2012
TUEAY O SAURAY LUNC ‘I 2.30P DINNER 6.00 ‘I AE
1 FOOR, HARRI SCARFE, MAUE SREE MA, SEPPARON Phone 5831 3144 to make a reservation
Brought to you by The Adviser, October 2012
Chunky Summer Vegetable Ratatouille with Tim Guppy Friars Café
Cooking the ratatouille: Score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes and discard. Chop the tomato flesh into medium dice. Heat the oil in a frying pan over medium heat and add the onion. Cook for 2-3 minutes then add the capsicum and cook for a further 5 minutes. Transfer the onion and capsicum to a plate and set aside. Add the eggplant to the pan and cook over medium heat for 5-6 minutes. Return the onion and capsicum to the pan and stir in tomato puree. Add thyme and tomatoes. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil and garlic. The Toast: Rub with a cut garlic clove and butter, then toast to your liking Cooking the eggs: Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to lowmedium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water. Crack egg into centre, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring. Using a slotted spoon, remove and drain. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs. Bringing the dish together: Spoon ratatouille into a serving bowl. Then top with the poached eggs. Cut the toast in half on an angle and place on the side. Sprinkle with some finely chopped parsley and enjoy!
all day breakfast menu 7.30am-5pm 127 Fryers Street Shepparton Phone 5822 2181
to make a reservation
Brought to you by The Adviser, October 2012
Suppliers of fresh produce to the leading Chefs of the Goulburn Valley
For your convenience 7 days a week you can rely on the Finer Fruit team 35 VAUGHAN STREET, SHEPPARTON 5831 1378
The Adviser. Our Kitchen Special Liftout, October, 2012 – Page 3
our kitchen Meet the chefs of the Goulburn Valley Atlantic Salmon fillet with roasted beetroot, potato, fetta, baby spinach and Roquette salad OPEN 7 DAY SUN-TUR 11.30AM-9PM FRI-SA 11.30AM-9.30PM
Season the Salmon with a little salt and pepper and olive oil cook in a hot pan, you might need two pans so that you don’t over crowd or a BBQ hot plate will work well. Cook for 2-3 minutes on each side, depending on thickness of the salmon or if you want it well cooked. Mix the diced sweet potato, potato and beetroot in a bowl, toss with a little olive oil, salt and pepper, roast in oven until golden and cooked. For the salad, mix all the prepared ingredients together in a bowl add the mayo, seasoning and divide between 6 plates.
High Street Shepparton
Place the cooked salmon on top of the salad and serve.
to make a reservation
Ingredients
inless 6 Pre cut sk ts Sa lmon fille root s et 3 Med ium Be Peeled eet Potato 1 Med ium Sw ed el Pe nt iac (Red) 3 Med ium Po ashed W es to ta Po finely 1 Red Onion sliced Capsicum 1 La rge Red ed Finely slic 100g Rocket inach Sp bled 100g Baby Cheese Crum 250g Fett a Cherry Tomatoes et nn Pu 2 1/ cut in 1/2 Dijona ise
rwood Gracie Shotael
You can drizzle a little olive oil and Balsamic vinegar around the edge of plate if desired.
Phone 5821 9822
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GV H
Brought to you by The Adviser, October 2012
need W hat yofour’l2l
Lemon & Pepper Crusted Yellowfin Tuna with Warm Potato & Rocket Salad OPEN 7 DAY NDAY FRIDAY 7.00AM - 4.00PM SAURDAY SUNDAY 7.00AM - 4.00PM
Ingredients
t leaves 200g Rocke capsicum ed 50g Roast ed Onion 30g Sliced R n dr ied 30g Semi su oe tomat s lives 30g Black O Pitted Roasted 100g Diced Pot atoes ow fin Tuna 2x200g Yell ak Ste s Pepper 50g Lemon e see not
Sprinkle a generous amount of lemon pepper on tuna steaks. Grill each steak for approx 2 minutes each side. To make salad, combine all other ingredients with a splash of quality balsamic vinegar. Arrange salad on a plate with tuna steak on top. Serve with a glass of unwooded chardonnay - enjoy!
4XUVcÓ^_dU+ÓE_Ó]Q[UÓ\U]_^Ó `U``UbÓS_]RY^UÓ$!WÓ=U]_^Ó KUcd Ó$!WÓSbQS[UTÓ`U``UbÓ Q^TÓQÓW__TÓ`Y^SXÓ_VÓcQ\d Ó 8bY^TÓY^ÓQÓ]_bdQbÓ Q^TÓ`Ucd\U
98 Fryers Street Shepparton Phone 5822 2300 to make a reservation
iaga Lebe Luzuarfe C L emon T ree
Brought to you by The Adviser, October 2012
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Raspberry Macarons
N-FRI 9AM-5PM SAURDAY PRIVAE UNCIN NLY 16 Fraser Street Shepparton
next to the tower Great outdoor dining
Phone 5821 2486
Ingredients
Mix icing sugar, almond meal and 80gm of egg whites until it reaches a consistent paste and set aside. Whisk the other 80gm of egg white on medium speed and set aside. Place water and caster sugar in a small saucepan, when it reaches 110° use electric mixer on high to blend, then when mixture reaches 120°, take off stove. Slowly pour boiling sugar mix to whisked egg whites, while blending with electric mixer on low speed and add red colouring. Keep mixing until mixture temp drops to approx. 40°, then stop. Slowly pour egg mix into almond paste and mix until you have a glossy paste. Place mix into a piping bag with a plain nozzle and pipe into 20c coin size circles on tray covered in baking paper. Allow enough space for spreading. Leave for 30 minutes for macarons to dry. Cook in pre heated 160° oven for approx. 18 -20 minutes. Set aside to cool. Raspberry Jam Place sugar and raspberries into saucepan, bring to the boil slowly, cooking until mixture reduces and thickens (approx 15-20 minutes). Set aside in fridge until cool. Pipe raspberry jam onto one macaron shell, and sandwich with another half and keep in fridge. Voila ENJOY!
r suga r 200gm Caste er 65gm Wat hites 80gm Egg w ga r su g in Ic m 200g mea l d on 210gm A lm t) hites (2nd lo 80gm Egg w g n ri u lo 1tbsp Red co m R aspber ry Ja berr ies sp ra m 0g 35 suga r 170gm caster
dsby Pauline Ga dstore Madisons Foo
Brought to you by The Adviser, October 2012
S E K A C G N I N STUN N O I S A C C O L L A FOR kes, Speciality birthday ca inental ice cream cakes, cont salad cakes, fresh foccacia, doughs, rolls, sandwiches, sour traditional ciabatta, pasta dura, Italian gelati, coffee
34 Vaughan Street, Shepparton Phone: 5821 7626 Open Monday to Friday 6am - 6pm Saturday 6am - 4pm Page 4 – The Adviser. Our Kitchen Special Liftout, October, 2012
GOLDEN STAR
BAKERY PASTICCERIA GELATERIA
Meet the chefs of the Goulburn Valley need W hat yofour’l2l-3 Ingredients
1 diced onion crushed 1 garlic clove 2tsp butter icken breast 200g diced ch ushrooms m y 100gm hone 3 spring onions chopped l 10ml truffle oi ste ta to er pp Salt and pe ce ri o 1½cups Arbori stock 2cups chicken e in w te hi w ¼cup parmesan ed av sh p cu ½ 1 handful of baby spinach ½cup cream
our kitchen
Creamy Risotto
with Chicken, Honey Mushrooms, Spinach and Spring onion. Drizzled with White Truffle Oil, finished with Parmesan. With Gerard Murphy Parklake Heat half the butter in a pan on a medium heat until it melts and starts to foam. Then add the onions and garlic and stir until the onions become clear, then add the chicken and mushrooms with a pinch of salt and pepper. When the chicken starts to colour add the rice and stir for about a minute. Add wine and reduce for another two minutes. Add chicken stock and cream, once it starts to boil turn to low heat and cover checking every 5 minutes until all the stock has been absorbed into the rice. Then add remaining butter, half the parmesan and the spinach. Take the risotto off the heat and leave the lid on for another 5 minutes. Taste for seasoning then add spring onion and dish into a bowl. Sprinkle remaining parmesan over risotto and drizzle with truffle oil. (To make honey mushrooms just marinade button mushrooms in honey, salt and pepper and roast in the oven on 180° until soft and golden)
BREAKFA 7AM-11AM LUNC 12pm-3PM INNER 6PM-AE 481 Wyndham Steet Shepparton Phone 5821 5822 to make a reservation
Brought to you by The Adviser, October 2012
need W hat yofour’l4l Ingredients
asts 4 Duck Bree Spic ve Fi p bs 2t er to taste Sa lt & pepp il O e Oliv Peas 250g Snow 1tbsp Butter Hashbrow n Sweet Potato t Potato 1 Swee toes 2 La rge Pota sl iced 1 Red Onion nion ½ Spring Oin ly sl iced th rd grain Musta tbsp W hole pepper to taste & lt Sa ut ney Rhurba rb Ch rb
ba 1bnch R huw n suga r ½cup Bro Wine Vinega r ed R p ½cu nion diced ½ Brow n O ound gr r ½tsp Ginge Port Jus
100g ButterFlour 100g Plain 500ml Water 500ml Port
need W hat you’ll s inst ruct ion For deta iled to ow nts on h and ingredie and m Ja , lade make the Rou please email ato, Fonda nt Pot ura Hotel on at T us at The u hotel.com.a office@tatura u yo to it d n se and we w ill direct ly.
Five Spiced Breasts of Duck
served on sweet potato hash brown with sautéd snow peas & rhubarb chutney with Louisa Scrimizzi Score the skin of the duck breast and rub five spice, salt, pepper and olive oil into it. Seal both sides in a hot pan with oil, skin side down first. Place on an oven tray skin side down and roast for 20-25mins at 225°. Slice diagonally through the middle, duck should be slightly pink. Peel and dice sweet potato and potatoes, roast in oven for 20mins at 170°. Meanwhile slice onions and fry in olive oil. In a large bowl, mix all prepared ingredients together and shape into hash browns to bake in oven. Roughly chop rhubarb, place in a sauce pan, add brown sugar, red wine vinegar, diced onion and ginger. Allow to cook and soften, then place in a container to cool before it is served. Heat butter in a pan, add snow peas and sauté for 3mins. Melt the butter, add the flour and cook out stirring continuously until dark brown in colour, slowly add the combined water and port and stir until desired consistency and season to taste. Serve on sweet potato hash brown and sautéd snow peas. Top with a tablespoon of Rhubarb Chutney and a ladle of port jus. Garnish with chopped spring onions.
restaurant
SEBASTIANS Mon-Sat 6pm-9pm 65 Wyndham Street Shepparton Phone 5821 3088
to make a reservation
Brought to you by The Adviser, October 2012
Pork Roulade with Apple and Walnuts served with fondant potatoes,
buttered asparagus and a tomato and capsicum jam This succulent recipe is a unique creation of Tatura Hotel’s Chef Danny Egan. Combining traditional French techniques with his own knowledge, experience and quality ingredients, Danny has created a Pork Roulade with Apple and Walnuts, served with Fondant Potato and a Tomato and Capsicum Jam your guests will rave about at your next dinner party.
Danny Egan Tatura Hotel
You won’t find this recipe in any recipe book, but don’t let that put you off, it is simple to make and delicious to consume, most people will have the basic ingredients in their pantry.
OPEN 7 DAY 162 Hogan Street Tatura Phone 5824 1891 to make a reservation
Brought to you by The Adviser, October 2012
Shop where the Chefs shop Open to the public and trade
Kitchenware, utensils, crockery, glasses, party ware, catering equipment, coffee, disposable packaging, cleaning products and so much more.
41 Archer Street, Shepparton T. 03 5821 4000 www.inhospitality.com.au
The Adviser. Our Kitchen Special Liftout, October, 2012 – Page 5
our kitchen Meet the chefs of the Goulburn Valley need W hat you’ll
Chicken & Poppyseed Salad Pan fry chicken fillets until tender and put aside then do the same with the bacon bits until crispy and also place aside.
Ingredients
oppyseed McGrath’s P dressing llets 3 Chicken fi (sk in off) Mango slices n bits Crispy baco (to taste) uts Roast pine n e) st ta (to leaves Cos Lettuce
Toss the crispy bacon bits, roast pine nuts and lettuce with dressing until coated then place on a plate or in a bowl.
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Lay the slices of mango on top evenly then also lay the chicken fillets evenly on top. Enjoy this fresh and tasty salad, perfect for the warmer months.
455 Wyndham Street Shepparton
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Phone 5831 4488
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Snapper en papillote (cooked in bag)
need W hat yofour’l1l
Place snapper* on a piece of baking paper, then on foil (large enough to wrap your fish). In a small bowl mix together lime juice, curry paste, coconut cream, sugar and fish sauce, pour over fish. Place other ingredients on top of fish and bake at 180 degrees for 25 minutes until sizzling. Open at table for the aroma. Serve with steamed rice and crisp Vietnamese style salad. Complement your meal with a glass of Tallis Viognier.
by snapper 1 W hole ba der 2tbs Cor ia n me leaf li fa af K 1 ass st ick ¼ Lemon gr cr ushed la nga l 3 Slices of ga of ze A squee lime juice paste red 1tsp Curr y ut crea m ¼cup Cocon r 1tsp Suga uce 1tsp F ish sa
55 Fyers Street Shepparton
Ingredients
*Pete at Solar Seafoods will be happy to clean and scale your fish for you.
Phone 5822 4660
to make a reserva�on
en John Marsd Collective
need W hat yofour’l2l
Making Ginger Fish
Ingredients
Cut Barramundi into thick slices, lightly coat in plain flour and deep fry in vegetable oil for 4 mins. Combine sauces, chilli, sugar and ginger in a lightly oiled heated wok, add vegetables and cook for 2 mins.
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Add fish and mix through.
ps or gi nger st ri
h chilli Pinch of fres 1t sp Garlic sauce 1tbs O yster uce 1t sp F ish sa r 1t sp Suga ce 1t sp Soy sau
Serve with steamed rice and garnish with a curled ginger strip.
189 Corio Street Shepparton
sam Kanitha E t
Phone 5831 6613 to make a reserva�on
THE
HIGHEST QUALITY
t mundi F ille 300gm Bar ra st ir fr y 200gm Mixed vegetables r grated ginge 50gm Fresh in br ine
T ha i Coconu
Free range beef, lamb & pork Chickens hormone and steroid free Wholesale enquiries welcome We are open Mon to Fri 7am-6pm Sat & Sun 7am-4pm
market meats
Shop 4 Shepparton Marketplace T 5822 2055 Page 6 – The Adviser. Our Kitchen Special Liftout, October, 2012
(butchery)
our kitchen
Meet the chefs of the Goulburn Valley
SHEPPARTON
WYNDHA M STREET
10
KNIGHT STREET
STREET
MAUDE ST R
14 FRASER
T
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NIXON S TREE
EDWARD
STREET
5
FRYERS S
TREET
7
4
STEWAR T STREET
8
HIGH S
TREET
AY EW
S AU
6
C DS
ROWE STR
AR DW
O
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VAUGHA NS
TREET
P
CORIO S T
RR
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12
2
1
SOBRAON STREET
TATURA
SWALLOW STREET
SH
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TR
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WYNDHA MS
WA L
T
CASEY STREET
RIVERVIEW DRIVE, KIALLA
3
GV OU HLIGBH UW RNAYVALLE Y HIG
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FRANCIS STREET
11
9
TREET
HOGAN STREET
1 2 3 4 5 6 7
Cellar 47 The Connection Degani Bakery Cafe Firenze’s Wine Bar Restaurant Friars Cafe GV Hotel Lemon Tree Cafe
8 Madisons Food Store 9 Parklake 10 Sebastians Restaurant 11 Tatura Hotel 12 The Shepparton Club 13 Thai Coconut 14 The Teller Collective
THE KITCHEN YOU IMAGINE IS HERE 10-YEAR WARRANTY ON ALL IMAGINE® KITCHENS*
Design your own Kitchen
MOOROOPNA
AUSTRALIAN CABINETRY
WITH KNOCK-PROOF EDGING
7 MILL STREET, MOOROOPNA PH: 5825 4660
MIX AND MATCH
YOUR OWN DESIGNS
EUROPEAN HINGES WITH LIFETIME WARRANTY*
2-YEAR WARRANTY* ON OUR ITALIAN COOKING APPLIANCES
*Refer to www.mitre10.com.au/kitchens for warranty details.
Grab a copy of our kitchen planning guide and current catalogue in store or visit mitre10.com.au/imaginekitchens and design your Imagine® Kitchen online.
The Adviser. Our Kitchen Special Liftout, October, 2012 – Page 7
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Page 8 – The Adviser. Our Kitchen Special Liftout, October, 2012