n baking
BIG
SPECIAL
TV SHOW
TURN US ON!
12/18
DECEMBER 2018 AUST $6.99 (inc GST) NZ $8.29 (inc GST)
STITCH IT, CRAFT IT, HOOK IT, LOVE IT!
30 gorgeous
Your festive essentials! STARRING
Choc coconut cake Easy to bake, frost and decorate
GIFTS, GOODIES
\
merry makes
Melt choc and snap into bark
Prom i se!
IN YOUR GARDEN
• Sort out your shady bits • Potting on a show • Money savers YULE LOVE US! We’re simple to felt
Oh th ZIN_BHG_1218
! is is C h ristms EAT ME! I'm a choc mud cake
Crackling pork, glazed ham, stufed turkey and super sides
Wreaths to eat (yum) and classic fruit pud made gluten-free
MORE MAGIC INSIDE
celebrations
Christmas
MAKE EVERY CHRISTMAS CELEBRATION A GOLDEN MOMENT WHEN YOU UNWRAP A LITTLE JOY
T
is the season for that famous refrain, ‘we must catch up before Christmas!’ This year, think outside the box and make every catch-up extra special. Whether it’s a neighbourly pop-in or drinks with your nearest and dearest, don’t just roll out the cheese and crackers – get creative and make it an occasion to remember.
1. CREATE A GOLDEN MOMENT Make all your festive celebrations shine with a gleaming gold theme, decorations and tableware to match, and Ferrero Rocher to share. The pretty little golden balls with the delicious layers of chocolate, hazelnut and wafer are synonymous with special occasions, so offer them around and watch your guests open them with joy.
FERRERO ROCHER ADVERTISING FEATURE
THIS YEAR, MAKE YOUR ORNAMENTS AS DELICIOUS AS THEY ARE BEAUTIFUL
2. A DECORATOR’S DELIGHT Decorations are part of the fun of Christmas, so why not make yours really covetable by also making them edible! The golden foil of Ferrero Rocher, the snow-white wrap of Raffaello and the rich dark chocolate foil of Ferrero Rondnoir look beautiful together in a vase or jar, and are guaranteed to excite – and tempt – guests of every age!
3. DRESSED TO IMPRESS As any Ferrero Rocher devotee will tell you, it’s hard to improve on perfection, with its outer shell of chocolate and crushed hazelnuts coating a layer of wafer, hazelnut praline and a perfectly roasted, crunchy hazelnut at the centre. Save time and up the ante on dessert by using Ferrero Rocher as a glamorous topping to add instant wow-factor.
4. MAKE IT PERSONAL A PERSONAL TOUCH IS ALWAYS SURE TO DELIGHT
FOR MORE INFORMATION VISIT FERREROROCHER.COM
Nothing makes people feel more special than a thoughtful gift. Arrange a cluster of Ferrero Rocher in a little basket or a special glass with a handwritten card. Present it to each guest as they leave, so they can take it home, unwrap and enjoy their lovely surprise at their leisure.
CONTENTS
come
inside DECORATING & CRAFT
58 It’s the most wonderful time of the year Crank up
58 90
38
the carols and start making Christmas gifts and decos 126 Summer in blue Introduce the calming colours of the sea and sky into your home 133 3 ways with one room Take inspiration from these looks to transform your living area into your dream space 148 5 fast spring cleaning hacks Brilliant shortcuts
that will make more time for you – how wonderful! 172 Horsing around Your kids will love putting their toy horses through their paces with this easy-make stable set
GARDENING
72 Potting on a show Dress
up your garden with containers filled with flowers, foliage – or both! 80 There for the picking Take inspiration from this eyecatching inner-city space where vegie crops rule
STITCH IT, CRAFT IT, HOOK IT, LOVE IT!
n
BIG
ON THE COVER
baking SPECIAL
TV SHOW
TURN US ON!
12/18
DECEMBER 2018 AUST $6.99 (inc GST) NZ $8.29 (inc GST)
68 30 gorgeous
Your festive essentials! STARRING
Choc coconut cake Easy to bake, frost and decorate
GIFTS, GOODIES
\ merry makes
Melt choc and snap into bark
Promi se!
IN YOUR GARDEN
• Sort out your shady bits • Potting on a show • Money savers YULE LOVE US! We’re simple to felt
Oh th
is is C h ristms! EAT ME! I'm a choc mud cake
Crackling pork, glazed ham, stufed turkey and super sides
Wreaths to eat (yum) and classic fruit pud made gluten-free
6 BHG DECEMBER 2018
MORE MAGIC INSIDE
25 Your festive essentials! 26 Big baking special 27 Starring Choc coconut cake Easy to bake, frost
and decorate. Promise! 29 Eat me! I’m a choc mud cake 38 Crackling pork, glazed ham, stuffed turkey and super sides 47, 52 Wreaths to eat 48 Classic fruit pud made gluten-free 87 Sort out your shady bits 72 Potting on a show 84 Money savers 58 Stitch it, craft it, hook it, love it!
84 Three top gardening ideas
Make new plants for free and grow food with these budget-saving shortcuts 87 Up the garden path Transform a neglected side passage into a lush walkway 90 Garden diary 93 Moon gardening
DIY & BUILDING
140 Door dilemmas fixed! Four
easy step-by-step DIY repairs 144 Go wild with wine Create reindeer and kangaroo wine-bottle holders for the festive season
JAMES HARDIE ADVERTISING FEATURE
DECKED OUT EXPANSIVE OUTDOOR AREAS FOR AL FRESCO LIVING WERE ESSENTIAL FOR THIS FAMILY’S DREAM HOME
Images supplied by Three Birds Renovations
W
hen expert renovator Bonnie Hindmarsh of Three Birds Renovations set about creating her own family’s dream home, she knew exactly what she wanted. A ‘modern coastal barn’ style home surrounded by verandahs where her three little boys could run barefoot, all year round. But when it came to weatherboard cladding and wraparound decking, their semi-rural location presented some challenges. “Our biggest was that our site is in a BAL 40 rated DWUJ Ć‚TG \QPG q UC[U $QPPKG p9G PGGFGF to use materials that not only looked great DWV CTG UCHGV[ EQORNKCPV VQQ q
STYLE AND SUBSTANCE To solve this, Bonnie and her team chose Scyon Linea Weatherboard and *CTFKG&GEMv p+V VKEMGF CNN VJG DQZGU q she says. “It looks great, is BAL FZ rated and termite resistant, so it was an easy EJQKEG q /CFG HTQO ,COGU *CTFKGoU RTGOKWO Ć‚DTG EGOGPV *CTFKG&GEMv FGEMKPI ETGCVGU C ENGCP QWVFQQT Ć‚PKUJ that holds its shape without risking damage from the elements. Smooth, wide gap-free boards create an outdoor surface that’s made for living, without the constant maintenance of timber. p+ NQXG VJCV KV YQPoV URNKPVGT q $QPPKG UC[U p5Q KVoU RGTHGEV HQT NKVVNG DCTG HGGV q
FOR MORE INFORMATION VISIT HARDIEDECK.COM.AU
A HARDIE DECK Nothing handles Australian conditions like HardieDeck™ `iVŽˆ˜}° /Â…i ÂŤĂ€iÂ“ÂˆĂ•Â“ wLĂ€i cement composite means it’s ideal vÂœĂ€ LĂ•ĂƒÂ…wĂ€i Ă˘ÂœÂ˜iĂƒ] >Ă€ÂœĂ•Â˜` ÂŤÂœÂœÂ?Ăƒ] L>VÂŽĂž>Ă€` L>Ă€LˆiĂƒ >˜` wĂ€i ÂŤÂˆĂŒĂƒÂ° ĂŒ V>˜ Li ÂŤ>ÂˆÂ˜ĂŒi`] Â?ivĂŒ Ă€>Ăœ ÂœĂ€ ĂƒĂŒ>ˆ˜i` >˜` ÂˆĂŒ ĂœÂœÂ˜Â˝ĂŒ Ă€ÂœĂŒ] Ăœ>À ÂœĂ€ ĂƒÂŤÂ?ÂˆÂ˜ĂŒiĂ€] ĂƒÂœ ÂˆĂŒÂ˝Ăƒ > }Ă€i>ĂŒ >Â?ĂŒiĂ€Â˜>ĂŒÂˆĂ›i ĂŒÂœ ĂŒÂˆÂ“LiÀ°
CONTENTS
58
26
126
72
FOOD
156 Get a gratitude attitude
26 Bake it until you make it! Mix,
roll and sift your way to the yummiest Christmas ever 38 Now for the main event Meet your new fave recipes for the festive season – roasts, sides and dessert 52 Your perfect Christmas fruit cakes
Three ways with this classic – traditional, wreath and gluten-free 96 From Fast Ed’s kitchen From Melbourne Cup to Halloween and everything in between, spring entertaining has never been so easy 108 Cooking with Karen Create fresh, scrumptious recipes 116 Celebrate the good oil Make a roast, salad or fruit tart with extra virgin olive oil – yum! 122 Pete’s kitchen Give bacon and eggs a tasty Japanese twist
6 MONTHS FREE for you when you subscribe for a friend
Plus a FREE $30 voucher for Itha’s Puddings and Gourmet Foods SEE PAGE 192
Give yourself the simple gift of feeling grateful 159 Is your thyroid on the blink?
How to spot it and get on it 162 Better health
BETTER TRAVEL 166 9 reasons to visit Queenstown
Take an action-packed trip to New Zealand’s South Island 168 Portugal and Madeira Explore this gorgeous corner of the world 170 Animal encounters for those who are game Get up close
and personal with amazing wildlife around the world
REGULAR FEATURES
124 Better food
22 Editor’s letter 68 BHG Shop: 3D decorations 70 BHG Shop: Slow-stitch
BETTER YOU
and cross-stitch kits 189 BHG Shop: Fairy garden kits
your lips look and feel lovely 154 Eyes on you Make your eyes sparkle with these easy tricks
190 192 199 202
152 Pamper your pout Tips to make
Better shopping How to subscribe Stockists Better pets
VISIT US ONLINE FOR ALL THE LATEST UPDATES, PROJECTS AND GREAT IDEAS bhg.com.au
8 BHG DECEMBER 2018
facebook.com/bhgaus
instagram.com/bhgaus
pinterest.com/bhgaus
THE
fit with ” t i DECK p e our fir
“Perfect
There’s no deck that handles the heat quite like HardieDeckTM decking. That’s because it’s made from premium fibre cement so it’s perfect for bushfire zones, backyard barbies and fire pits. Plus, it won’t rot, warp or splinter. If you want to make sure your deck makes the grade, rethink timber and lesser decking options and ask for HardieDeckTM decking by name. ©2018 Copyright James Hardie Australia Pty Ltd ABN 12 084 635 558 ™ and ® denotes trademarks and registered marks owned by James Hardie Technology Ltd. Additional installation information, warranties & warnings are available at hardiedeck.com.au
DISCOVER MORE AT HARDIEDECK. COM. AU
TV CONTENTS
watch us
on tv
DECORATING & CRAFT 172 Create an easy-make
stable set for your horsemad young ’uns to enjoy
GARDENING
84 Try these garden shortcuts
to save time and money 87 Turn your neglected side passage into a lush walkway
DIY & BUILDING
144 Build reindeer and roo
wine-bottle holders for Christmas entertaining
108
87
TRAVEL
168 Join Graham in beautiful
Portugal and Madeira
FOOD
96 Fast Ed’s Asparagus and
144 SEEN ON BHG TV
FRIDAYS 7.00
96 19 OCTOBER TO 9 NOVEMBER 2018
NOTE: Television content subject to schedule changes. Check your local program guides for viewing times.
10 BHG DECEMBER 2018
walnut salad with deepfried egg; Salami-wrapped antipasti; Pork and tofu ramen; Spinach, tarragon and feta breakfast soufflé; Reuben toasties; Chicken saltimbocca roulade; Fine salad; Bacon and vanilla flan; Kakadu mussels; Chicken tikka cones; Vanilla crème brûlée spoons; Easy iced cupcakes; Meringue nests with berries; Spooky bones; Monster mouths; Boooo-nanas 108 Karen Martini’s Roast tomato, zucchini and pastina salad with burrata; White chocolate torte with limoncello; Whole baguette with king prawns, minted cabbage and crispy pancetta; Burnt butter and harissa chicken with grapes 122 Pete’s kitchen Egg, bacon & nori roll ups
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Spritz 4-Piece Outdoor Modular (342x77x92272cm), $2999; Outdoor Cofee Table With Lift Function (116x35x70cm), $499; Outdoor Sunlounge (205x33x72cm), $499; Duncan Outdoor Cushion (30x50cm), $34 each; Melamine Serving Platter, in White, $24.
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CHIC 18/19
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Highlands Outdoor Cushion in Black (50x50cm), $39; Fraser Outdoor Cushion (50x50cm), $39; Fergus Outdoor Cushion in Blue (50x50cm), $39; Inverness Outdoor Cushion (30x50cm), $34; Duncan Outdoor Cushion (30x50cm), $34; Highlands Outdoor Cushion in Black (30x50cm), $34; Highlands Outdoor Cushion in Blue (50x50cm), $39; Mackenzie Outdoor Cushion (50x50cm), $39.
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E N T E R TA I N
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Your lifestyle built your way EDITORIAL Editor-in-chief Julia Zaetta Deputy editor and decorating editor Dora Papas Creative director Scott Cassidy Production editor Joseph Kenworthy Editor’s assistant Elaine Nasr Enquiries (02) 9394 2496 Design director Monique Larracy Senior designer Carol Tang Garden editor Roger Fox Food editor Elle Vernon DIY writer Greg Fahey Craft editor Siobhan Rogers Beauty editor Annie Millar Acting photo librarian Allison Miller Decorating stylist Vanessa Tidy REGULAR CONTRIBUTORS Gardening Artemis Gouros Garden diary Tony Fawcett Moon gardening Milton Black Health & beauty Samantha Harrison Features Sue Wheeler Pets Caroline Zambrano CONTENT MANAGEMENT TEAM Copy directors Chrystal Glassman, Daniel Moore ADVERTISING Brand manager Alison Kirkman (02) 9394 2033 NSW advertising coordinator Laura Pon (02) 9394 2726 Vic sales director Fran Vavallo (03) 8636 7526 Qld sales director Natalie Harvey (07) 3368 7405 Qld advertising coordinator Alyce Zerner (07) 3368 7478 WA account manager Vince Courtney (08) 9344 0749 SA account manager Danielle Coffey-Carter (08) 7231 5909 NZ – Auckland (+64 9) 979 2700 PACIFIC INNOVATIONS Studio manager Ruth Biehler PUBLISHING Group category and business manager John Borg Group marketing director Belinda Thornton Marketing manager Jana Williams Senior business analyst Roula Yiallouros Production controller Mark Boorman Deputy print operations manager Morgan Harris Premedia solutions Louisa Dertadian
Patios Decks Carports Screen & Glass Enclosures Aluminium Louvres & Slats FREE DESIGN SERVICE ADD VALUE TO YOUR HOME LARGE VARIETY OF STYLES & DESIGNS 3 CHOICES OF ROOF SHEETING
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1800 007 321 apollopatios.com.au
QLD • NSW • ACT • VIC • NT
TELEVISION Host Johanna Griggs Gardening researchers Vivien Kappos, Grahame Rowe, Gardening presenters Graham Ross, Jason Hodges Food researchers Sarah Allchurch, Marnie Rowe Food presenter Karen Martini ‘Food in a flash’ presenter Ed Halmagyi Decorating researchers Karenza Jewell Decorating presenter Tara Dennis Props stylist Joanna Greenwood DIY researchers John Rae, Greg Sparke DIY presenter Adam Dovile Pets presenter Dr Harry Cooper Construction manager Scott Marvell Project manager Kylie Sams Segment producers Cassandra Felix, Cathy Foote, Robyn Wade, Stephanie Walsh, Daniel Gustafson, Cameron Hartley, Daryll Maguire Associate producers Trish Cunneen, Sharon Field, Tiana Speter Post production Robin Adamson, Markus Siegl, Matthew Bawden, Paul da Roza, Lawrence Humphry, Edvin Mandic, Luke Robinson, Stephanie Lee. Associate Producer Brand Partnerships Jessica Stone, Executive producer Russell Palmer Series Producer Rani Eaton Production Manager Jenni Vinten Production co-ordinator Mel Gleissner Production assistant Kurt Davies, Social media co-ordinator Jai Chouhan Publicist Jonathan Boulos DIGITAL bhg.com.au, bhgshop.com.au Digital content manager Charlotte Dalziel Senior digital content editor Rebecca Lowrey Boyd Digital content editor Laura Barry PACIFIC MAGAZINES PTY LIMITED (02) 9394 2000, Media City, 8 Central Ave, Eveleigh NSW 2015 Chief executive officer Gereurd Roberts Commercial director Nicole Bence Operations director Dean Porter MEREDITH INTERNATIONAL President and chief executive officer Tom Harty Chief development officer John S. Zieser For enquiries, contact Meredith International director Mike Lovell Reproduction: Printed in Australia by Franklin WEB, 1 Huntingwood Drive, Huntingwood, NSW 2148. Distributed in Australia by Gordon and Gotch Australia Pty Ltd (ACN 088 251 727). Published 13 times a year by Pacific Magazines Pty Ltd (ACN 097 410 896). For competition entries, use the address on entry forms. Title and trademark BETTER HOMES AND GARDENS® reg US Patents Office, Canada and Australia, by Meredith Corporation. Use of trademark is strictly prohibited. Recommended and maximum price $6.50 (NZ $7.80), inc GST. All content © 2018 Pacific Magazines Pty Ltd, all rights reserved. Reproduction without permission is prohibited. All prices and information are correct as at the time of printing. Prices quoted are recommended retail prices and may vary. All material sent to Better Homes and Gardens (whether solicited or not) will not be returned. Unless otherwise agreed beforehand, all rights including copyright in such material is assigned to Pacific Magazines upon receipt and Pacific Magazines may use or sell the material in all media worldwide in perpetuity without further consent or payment. Better Homes and Gardens does not accept or assume responsibility for such material.
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†Apollo Durasheen® paint finish with 15 year warranty. “Photos are indicative only – Apollo Home Additions are individually designed and may vary from the photo”. *Only Unilink profile available in cyclonic areas. APA6054B.
THE
LOOK A STORY OF RENOVATION TO RELAXATION
“When we first bought our house, Joe actually hated it. It didn’t always look like it does now. It used to be a brick bungalow with a bad 80’s reno but I had the vision of turning it into a Hamptons style home. Thanks to LineaTM weatherboard, lots of patience and some tears and laughter along the way, we got the forever home we dreamed of, somewhere our kids can always come back to.” Our renovation was built by Nulook Homes and designed by Paramount Design. Visit scyon.com.au to see more beautiful homes and advice on how to transform your home.
Copyright © 2018 James Hardie Australia Pty Ltd ABN 12 084 635 558. ™ and ® denotes a trade mark or registered mark owned by James Hardie Technology Ltd.
EDITOR'S LETTER
Welcome
to December
Take a breath it’s Christmas again! And we’ve been thinking, thinking, thinking how to make it tip top for you, your loved ones and your besties!
a
s always we are thrilled to make Christmas very special for you! So come on a festive journey with us first up to the baking pages, beginning page 26, and be fully delighted by all those wonderful characters and recipes designed to be all-over breathtaking for you. First up, who can resist ‘them boys’ on page 29? When you serve them up on Christmas day just gear up for the squeals of delight they cause. (They’re so crazy mad, note the little reindeer in the bottom left-hand corner looking up thinking ‘what on earth...’!) Next, take yourself to page 31 and make the caramel fudge gingerbread tree holders for your people and watch them swoon as they bite into those little squares. But then come on in Mains, beginning page 38. Yum! Take your pick, everyone is a winner. But linger longer on that platter of vegetables that looks like a Christmas decoration itself. But here are the extra specials for this year – edible
SHOP
wreaths, too amazing for words! You need to turn to page 47 then 52 so you can enjoy the surprise of seeing them first. Then just imagine bringing them to your table on the day – joy oh joy! Then you haven’t even begun on the gorgeous craft pages that set you up for stardom when you make and give from their superb line up. And use those pages to inspire you for your Christmas cake decos that are atop our cover star. You can make or buy your own little setting and it will turn your cake into a Christmas tale of its own. Love! Love! But of course, there are other fab things you’ll be requiring around the home right now in prep for what’s ahead. So once you’ve hand-selected what will give you your splendid season this year, relax into the rest of this lovely issue, and we’re on our way to saying Merry Christmas for a month or two yet.
Be as simple or as creative as you want with these you can buy on our shop. Go to bhgshop.com.au and enjoy.
stunning decorations
Subscribe now for big savings and more. See page 192 or call 1300 301 567. 22 BHG DECEMBER 2018
the things YOU’LL
n this Month
What a brilliant time of year it is for colour in your garden! And there are few things more versatile, more joyous and more creative than potting up a gorgeous plant – or indeed a combination – to place anywhere around your home.
MIx bloom and p colours – wow ot !
Graduate sizes for a tower
of beauty.
You can use what you already have in the garden or buy a spectacular selection of seedlings or plants from the nursery. But whatever you do, begin with the exciting ideas from Potting on a show, page 72, and you can’t wrong. Gorgeous!
NATURAL FORMATIONS Beautifully formed and crafted, this wool carpet will instantly add texture and warmth to any room.
1300 CARPET
Carpet | Natural Formations | Swan Rocks
BHG011218
SEASONAL STARS
’Tis the season to create, make and bake glorious food
m
eet your new favourite festive recipes – rich roasts, super sides and delish desserts. All the classics are here but with a twist – glazed ham, stuffed turkey, roast pork, Chrissy pudding and classic fruit cake three ways – plus so many sweet things to bake, make and enjoy!
r u o Y Christmas essentials
DECEMBER 2018 BHG 25
Make
YOUR OWN GOODIE GIFT BOX PAGE 174
Mocha cookie kisses Box up cream-filled choccie biscuits with mini Christmas decos for a goodie box of seasonal yum! Recipe on page 32 Wiltshire Letter & Number Press, $4.99, spotlightstores.com.au
Bake it
CHRISTMAS BAKING
UNTIL YOU
make it! Mix, sift and roll your way to
your yummiest Christmas ever
c
akes, tarts, bickies and other sweet treats are here to make your season special. Throw in a few easy makes, cute decos and a good dusting of snow (it’s just icing sugar, shh!) and you’ll have a Christmas that looks as good as it tastes!
Make
YOUR OWN FELT CAKE DECOS PAGE 174
Coconut and chocolate woodland cake Smother a double-layered sponge in frosting, then create a magical winterin-the-woods tableau. ➤ Recipe on page 33 DECEMBER 2018 BHG 27
CHRISTMAS BAKING
If you can
bake it then you can give it! Think
Honey, orange and rosemary nut clusters Serve nibbles in a decorative sleigh pulled by mini reindeer to add the cuteness factor to your festive spread. Make the sleigh from wire and fill with your homemade treats. Recipe on page 33
free
PROJECT SHEET
28 BHG DECEMBER 2018
We’ve put the step-by-step instructions for this reindeer sleigh on a project sheet. To get your free project sheet, visit bhgshop.com.au/projectsheets and download it – it’s super-simple and you’ll have it instantly! You can print it out on A4 paper or save it to your device of choice.
gorgeous gift wrap or fabric and Christmas-themed ribbons EASY DECO TIP Branches make whimsical antlers for your reindeer cakes. Simply wrap the bases in floral tape, then insert. Use wood slices as serving plates to team with the theme, you'll find lots of suppliers online.
Rudolph chocolate mud cakes with rice bubble noses Give your guests their own sweet treat with single-serve mud cakes made to look like everyone’s favourite reindeer. ➤ Recipe on page 33
Have fun decorating your baked beauties and
Raspberry and cranberry shortbread tart Easier than it looks, you just roll and bake your own dough – it takes minutes, promise – and mix then spread the jammy, fruity filling. It’s tart-tastic! Recipe on page 34 30 BHG DECEMBER 2018
CHRISTMAS BAKING
making them part of your Christmas scene Spiced Christmas trees with caramel fudge Make your own fudge squares and use them as scrumptious stands for gingerbread trees. For extra detail, use a more intricate cookie cutter. ➤ Recipe on page 36
EASY DECO TIP All you need to create a white Christmas is icing sugar mixture, and lots of it! Mound it into drifts for a snowy scene.
CHRISTMAS BAKING
Mocha cookie kisses
MOCHA COOKIE KISSES
BUY NOW!
Love these de See page 6 cos? 8
Preparation time 35 mins plus 1 hour chilling Cooking time 20 mins Makes 10 200g white ready-to-roll icing Black food colour gel, to tint Edible gold dust, to decorate DOUGH 125g butter, chopped, softened 1½ cups icing sugar mixture, irmly packed 1 tsp vanilla extract 1 cup plain lour 2 Tbsp cocoa powder MOCHA CREAM FILLING 75g unsalted butter, at room temperature 1½ cups icing sugar mixture 3 tsp milk, warmed ½ tsp instant coffee granules 3 tsp cocoa powder STEP 1 To make dough, put butter, icing sugar and vanilla in the bowl of an electric mixer and beat on medium speed with paddle attachment for 3 minutes or until light and creamy. Sift in flour and cocoa and stir with a wooden spoon until a rough dough comes together. Transfer to bench and use your hands to bring dough together to form a smooth disc. Wrap in plastic wrap and refrigerate for 30 minutes. STEP 2 Preheat oven to 160°C fanforced (180°C conventional). Line
32 BHG DECEMBER 2018
Coconut and chocolate woodland cake
2 oven trays with baking paper. Roll out disc between 2 sheets of baking paper until 3mm thick. Using a 6.5cm round fluted cookie cutter, cut out 20 discs, cutting as many as possible before re-rolling to cut out remaining discs. Arrange discs 2cm apart on prepared trays. Return to the fridge for 30 minutes to firm up. Bake for 20 minutes. Cool completely on trays. STEP 3 Meanwhile, tint about 1 tsp of the white icing with a little black gel, until grey in colour. Tear small amounts of grey icing into tiny pieces and marble though remaining white icing. Roll out icing to 1-2mm thick. Using a 6cm round fluted cookie cutter, cut out 10 discs, cutting out as many discs as possible before rerolling to cut out remaining discs. STEP 4 Use a letterpress set to stamp each icing disc with the names of Santa his reindeer or names of friends. Set aside. STEP 5 To make mocha cream filling, put butter and sugar into a large bowl and beat with electric hand beaters until combined. Stir milk and coffee together, then add to butter mixture with cocoa. Beat again until smooth. STEP 6 Roll tablespoonfuls of filling into balls to make 10. Gently squash each ball into a disc until just slightly smaller than the width of the biscuits, then sandwich between 2 cooled biscuits. STEP 7 Brush the underside of each stamped piece of icing with a little water, then gently press on top of biscuit sandwiches. Set aside for 5 minutes. Brush a little gold dust and serve.
COCONUT AND CHOCOLATE WOODLAND CAKE
HONEY, ORANGE AND ROSEMARY NUT CLUSTERS
Preparation time 50 mins plus 45 mins chilling Cooking time 45 mins Serves 12
Preparation time 10 mins Cooking time 25 mins Makes 5½ cups
Extra virgin olive oil, light in lavour, to grease, plus extra 250ml 2 cups caster sugar Finely grated zest of 2 lemons 6 free-range eggs 3 tsp baking powder 2½ cups plain lour 250ml milk ½ cup desiccated coconut Felt mushrooms, acorns, reindeer, mini ornamental trees and rabbit igurines, to decorate (not for eating) Crumbled pistachios, chocolate biscuits and ginger nut biscuits, to garnish CHOCOLATE BARK 25g dark chocolate melts, melted 225g white chocolate melts, melted (cooled to room temperature, not hot) CHOCOLATE COCONUT FROSTING 250g butter, chopped, softened 2 cups icing sugar mixture, irmly packed 2 tsp coconut essence 200g dark chocolate melts, melted STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). Grease two 20cm round cake tins with olive oil. Line base and sides with baking paper. STEP 2 Put extra oil in a large mixing bowl. Add sugar and zest and stir with a whisk until combined. STEP 3 Add eggs and beat with a whisk until combined and smooth. STEP 4 Sift in baking powder and 1 cup of the flour and mix again. Pour in milk, whisk again, followed by coconut and remaining flour, whisking again until a smooth batter forms.
Honey, orange and rosemary nut clusters
STEP 5 Pour evenly between prepared tins. Bake for 45 minutes or until cooked when tested with a skewer. Set aside in tins for 15 minutes, then turn out onto a wire rack to cool completely. STEP 6 Meanwhile, to make chocolate bark, mark a 40 x 25cm rectangle on a large sheet of baking paper. Turn the paper over and use it to line an oven tray. Drizzle dark chocolate back and forth within the rectangle. Freeze for 15 minutes or until chocolate is solid. Pour white chocolate over the top and very quickly spread to cover the dark chocolate and the entire rectangle. Refrigerate for 30 minutes. STEP 7 Meanwhile, to make frosting, put butter, icing sugar and coconut essence in a large bowl. Beat with electric hand beaters until soft and fluffy. With motor running, gradually add melted chocolate in a slow steady stream. Continue to beat until smooth. STEP 8 Slice domed tops off each cake using a serrated knife. STEP 9 Put one cake on a serving plate, cut side up. Spread with 1 cup of the frosting. Sandwich with remaining cake, cut side down. Spread remaining frosting over the top and side of the cake to cover completely. STEP 10 Carefully break chocolate bark into long thin pieces and arrange around the side of the cake, slightly overlapping. STEP 11 Decorate the top of the cake with felt mushrooms, acorns, reindeer, trees and rabbits. Garnish with crumbled pistachios and biscuits. Serve.
150g pecans 150g natural almonds 150g natural cashews 2 Tbsp honey 2 Tbsp brown sugar 2 Tbsp orange juice 1 Tbsp extra virgin olive oil 1 tsp inely chopped rosemary 2 tsp sea-salt lakes STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Line an oven tray with baking paper. STEP 2 Put nuts, honey, sugar, juice, oil and rosemary on prepared tray and toss well to coat. Spread mixture on tray in an even layer, keeping nuts clustered (not in a separate single layer). Bake for 25 minutes or until golden brown, turning nuts halfway during cooking. STEP 3 While still warm, sprinkle with salt, then set aside to cool completely on tray until toffee coating has turned brittle. Serve.
RUDOLPH CHOCOLATE MUD CAKES WITH RICE BUBBLE NOSES Preparation time 50 mins plus 30 mins cooling Cooking time 40 mins Makes 8 Cooking oil spray, to grease 400g butter, chopped 400g dark chocolate, roughly chopped 2 Tbsp instant coffee granules 2 tsp vanilla extract 60ml water 6 free-range eggs 2 cups caster sugar 1½ cups self-raising lour ½ cup Dutch cocoa 50g white ready-to-roll icing 16 brown chocolate-coated buttons 16 twigs, ends wrapped in loristry tape, to decorate (not for eating) ➤
CHRISTMAS BAKING roll icing by 16, then roll each piece into a ball. Gently flatten into a thick disc, then gently push a chocolate button into the centre of each as a pupil. STEP 13 Place a rice ball onto the side of each cake as a nose, adhere 2 eyes just above. Insert antler twigs. Serve.
RASPBERRY AND CRANBERRY SHORTBREAD TART Rudolph chocolate mud cakes with rice bubble noses RUDOLPH NOSES 40g unsalted butter, chopped 1½ cups mini marshmallows Red food colouring gel, to tint 1½ cups puffed rice cereal CHOCOLATE BUTTERCREAM 3 Tbsp milk, warmed 3 Tbsp cocoa powder 125g unsalted butter, chopped, at room temperature 2¼ cups icing sugar mixture STEP 1 Preheat oven to 160˚C fanforced (180˚C conventional). Grease eight 7.5cm round, 7cm high cake tins with cooking oil and line bases and sides with baking paper, extending paper 3cm above tin edges. STEP 2 Put butter, chocolate, coffee, vanilla and water in a saucepan and stir over low heat, until melted and smooth. Set aside and allow to cool to room temperature. STEP 3 Put eggs and sugar in a large bowl and beat using an electric hand beater for about 5 minutes or until pale and thick. STEP 4 Pour in chocolate mixture and beat again until just combined. STEP 5 Sift in flour and cocoa, then stir with a wooden spoon to combine. STEP 6 Pour batter evenly into prepared tins. Bake for 40 minutes or until cooked when tested with a skewer. Set aside in tins for 15 minutes before turning out onto a wire rack to cool completely. STEP 7 Meanwhile, to make Rudolph noses, melt butter in a medium pan over medium heat, then add mini 34 BHG DECEMBER 2018
Raspberry and cranberry shortbread tart marshmallows and stir until they have completely melted. Remove from heat. Tint mixture deep red with the food colouring gel. STEP 8 Add puffed rice cereal to marshmallow mixture and mix well until cereal is completely coated. STEP 9 Roll 1 tablespoon of mixture into a ball, using slightly greased hands. You can spray your hands with a little cooking oil to stop the mixture sticking to them or use food-grade disposable gloves. Mould the ball around the side of the tin to give it a curved base to make it easy to adhere to the side of the cake later. If mixture becomes too stiff to work with, simply return it briefly to the stove top until more pliable. Set noses aside for 30 minutes or until completely cooled. STEP 10 To make buttercream, combine milk and cocoa in a small bowl. Using an electric hand beater, beat butter and sugar until well combined. Beat in milk mixture until fluffy. STEP 11 Cover cakes in a thin layer of buttercream. Chill. Repeat to cover completely in buttercream. STEP 12 To make eyes, divide ready-to-
COOK’S TIP You can divide the batter between two 20cm round cake tins and bake for 1 hour 15 mins or until cooked when tested. Or make four 7.5cm mini cakes and one 20cm cake, if you prefer.
Preparation time 20 mins plus 30 mins chilling Cooking time 25 mins Serves 10 250g unsalted butter, chopped, cold, plus extra to grease 2/3 cup icing sugar mixture, plus extra to dust 2½ cups plain lour, sifted 1 tsp vanilla extract ½ tsp bicarbonate of soda Ribbon, mini bells and red chocolate button, to decorate ½ cup raspberry jam ¼ cup dried cranberries, very inely chopped Finely grated zest of ½ orange STEP 1 Preheat oven to 180ºC fanforced (200°C conventional). Put butter, icing sugar, flour, vanilla and bicarb in a food processor and process until dough just comes together. Divide dough into 3 equal portions, combine 2 and cover with plastic wrap, then refrigerate. STEP 2 Roll out remaining dough portion between 2 sheets of baking paper to 4mm thick to form a rough circle. Refrigerate for 30 minutes until firm. STEP 3 Line 2 oven trays with baking paper. Use a 4cm star cutter, 5 x 5cm reindeer cookie cutter and a 9 x 6cm sleigh cutter, to cut out 7 stars, 4 reindeer shapes and 1 sleigh shape from the rolled dough, re-rolling as necessary. Arrange shapes on prepared trays, 2cm apart, and refrigerate for 15 minutes. STEP 4 Meanwhile, grease base and side of a 25cm (base measurement) fluted removable base tart tin with extra butter, then line base with baking paper. Press reserved larger portion of dough into base of prepared tin. ➤
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and transfer to a serving plate. STEP 7 Arrange dusted sleigh and reindeers on top of the jam layer on a ribbon across the middle of the tart. Arrange dusted stars above and below around the tart edge. Serve.
SPICED CHRISTMAS TREES WITH CARAMEL FUDGE Preparation time 30 mins plus 2 hours cooling and 1½ hours chilling Cooking time 40 mins Makes about 40-60 CARAMEL FUDGE Cooking oil spray, to grease 150g unsalted butter, chopped 395g can sweetened condensed milk 2½ cups brown sugar 2 Tbsp treacle 290g packet white chocolate melts
STEP 5 Bake tart base for 25 minutes or until golden brown, and bake the stars, reindeers and sleigh shapes for 15 minutes or until very light golden. Set shapes aside to cool to room temperature. Dust shapes in icing sugar mixture. Tie ribbons and bells around reindeer necks to decorate, if desired. Add chocolate button for Rudolph’s nose. STEP 6 Meanwhile, combine raspberry jam, dried cranberries and orange zest in a small bowl then spread to completely cover the cooked warm tart base. Remove from tin 36 BHG DECEMBER 2018
TREE BISCUITS ¼ cup brown sugar, irmly packed ½ tsp ginger ½ tsp cinnamon ¼ tsp allspice ¼ tsp bicarbonate of soda ¼ tsp sea-salt lakes ½ cup treacle 60g butter, chopped 1¾ cups plain lour, plus extra to dust 1 free-range egg, lightly beaten 1½ Tbsp raw sugar Icing sugar mixture, to dust STEP 1 To make caramel fudge, grease a 27 x 17cm slice tin and line base and sides with baking paper. Combine butter, condensed milk, sugar and treacle in a microwave-safe bowl.
Melt in the microwave for 8 minutes (take out and stir every 2 minutes.) STEP 2 Stir through white chocolate melts, until mixture is smooth. Pour into prepared tin and smooth surface. Set aside at room temperature for 2 hours to allow fudge to cool completely. STEP 3 Meanwhile, to make biscuits, in a medium bowl combine sugar, spices, bicarb and salt. STEP 4 Put treacle and butter in a medium microwave-safe bowl and microwave for 30-second intervals, for about 2 minutes, stirring, until butter has melted and treacle is beginning to bubble. STEP 5 Gradually beat hot treacle mixture into sugar mixture, stirring to combine. Add flour, then use your hands to combine until a very soft, slightly sticky dough comes together. Turn out onto a lightly floured surface and knead dough into a ball, flatten into a disc then wrap in plastic wrap and refrigerate for 1 hour or ideally overnight. STEP 6 Preheat oven to 180°C fanforced (200°C conventional) and line 2 oven trays with baking paper. STEP 7 Roll out half of the dough to 2mm thick. Use cardboard triangle templates to cut out shapes (we used a 7 x 4cm, 9 x 6cm and 10 x 7cm). Arrange on trays 2cm apart, grouping similar sized pieces. Transfer to fridge. Repeat with remaining dough to make about 40-60, depending on the size. Chill for 30 minutes. If dough becomes too sticky and hard to work with, return to fridge to firm up. STEP 8 Brush dough with a very light brush of egg and scatter with raw sugar. Bake biscuits straight from the fridge, in batches for 8-10 minutes or until golden around the edges. Cool on trays. STEP 9 To assemble, remove fudge from tin and use a large sharp knife cut into 10 by 6 rows to make 60 pieces. Make a cut in each piece of fudge across the centre, about a quarter of the way into the fudge, and push in a tree, base down. Dust biscuit with icing sugar. Serve. ■
Photography Andre Martin; styling Sarah O’Brien
CHRISTMAS BAKING
CHRISTMAS FEAST
When buying ham, look for the Aussie pink PorkMark logo
step-by-steps
easy to cherry, spiced rum and rosemary glazed ham
STEPS
Preparation time 25 mins Cooking time 1 hour 10 mins Serves 12
STEP 1
STEP 2A
STEP 2B
STEP 3
STEP 5
38 BHG DECEMBER 2018
8kg whole bone-in double smoked ham 350ml water Bay leaf sprigs, to decorate shank Small rosemary sprigs, to garnish, plus extra to decorate shank 8 fresh cherries, pitted and halved, plus extra to garnish Cornichons, to serve Dijon mustard, to serve CHERRY, SPICED RUM AND ROSEMARY GLAZE 370g jar cherry conserve 80ml spiced rum ¼ cup brown sugar 1 Tbsp small rosemary leaves 1 Tbsp Dijon mustard STEP 1 Put ham on a chopping board, skin side up. Using a small sharp knife, cut around ham shank, through rind, 10cm from the end of the shank bone. STEP 2 To remove rind from ham, starting at opposite end to shank bone, insert your fingertips between rind and fat. Run fingers from side to side, separating rind from fat, taking care not to tear rind or fat. Discard rind. STEP 3 Score fat lengthways, in parallel lines 1-1.5cm apart. STEP 4 Cover shank with foil to prevent it burning. STEP 5 Put one shelf in lowest position of oven; remove all other shelves. Preheat oven to 180ºC fan-forced (200°C conventional). Line a large roasting pan with a sheet of baking paper, top with a wire rack, then transfer ham to pan on top of rack,
decorative side up. Pour water into pan. STEP 6 To make the glaze, combine all ingredients in a small saucepan. Cook over medium heat, stirring until sugar dissolves and mixture comes to the boil. Reduce heat to medium and simmer for about 5 minutes, stirring until mixture has reduced slightly. STEP 7 Brush a little glaze over ham until fat is completely covered. Bake for 1 hour, basting with remaining glaze every 20 minutes, until light golden. STEP 8 Wrap shank with cloth (try calico), arrange bay leaves and extra rosemary, then tie with ribbon. Transfer ham to a large wide ham stand, and top with halved cherries. STEP 9 Garnish top of ham with small rosemary sprigs and arrange extra cherries around base. Serve with cornichons and mustard on the side.
HOW TO CUT HAM Use a carving knife and fork to slice and remove a thin wedge from the shank end of the ham. Then begin making vertical cuts down to the bone, to create 5mm-1cm thick slices.
Now for the main event
Meet your new fave recipes – roasts, sides and dessert
Cherry, spiced rum and rosemary glazed ham Move over honey, cherry is taking centre stage for glaze! Feed and please your crowd with this juicy, spicy, fruit ham. ➤
CHRISTMAS FEAST
step-by-steps
easy to pork rack with stuffing and cracking crackling STEPS
Preparation time 30 mins plus overnight chilling and 15 mins resting Cooking time 1 hour 40 mins Serves 6
STEP 4
STEP 5
STEP 7A
STEP 7B
STEP 7C
40 BHG DECEMBER 2018
2kg 6-bone pork rack, French trimmed, skin on 2 Tbsp extra virgin olive oil 3 tsp ine salt 2 tsp sea-salt lakes Gravy, to serve (recipe on page 46) Fried sage leaves, to garnish PINEAPPLE AND HERB STUFFING 1 Tbsp extra virgin olive oil 10g butter, chopped ½ brown onion, inely chopped 1 clove garlic, inely grated ¼ cup breadcrumbs made from day-old sourdough ¼ cup well-drained canned crushed pineapple in juice 2 Tbsp roughly chopped pistachios 1 Tbsp inely chopped latleaf parsley leaves 2 tsp inely chopped sage leaves 1 free-range egg, lightly beaten Sea-salt lakes and freshly ground black pepper, to season STEP 1 Line a tray with plastic wrap and 2 layers of paper towel. Sit pork on top. Pat skin dry with extra paper towel. Refrigerate, uncovered, overnight or ideally 24 hours. STEP 2 Preheat oven to 250°C fanforced (270°C conventional). Put a wire rack in a large flameproof roasting tray. STEP 3 To make stuffing, heat oil in a frying pan over medium-high heat. Add butter and onion and cook, stirring, for 5 minutes or until onion is just soft. Transfer onion and pan juices to a large bowl. Add remaining ingredients, season. Stir until combined. Set aside.
STEP 4 Use a Stanley knife to score pork rind in parallel lines in same direction as bones at 8mm intervals, two-thirds of the way down into fat layer, but not cutting through to meat. STEP 5 Use a sharp knife to make a slit just above the bones, cutting into the meat to form a deep pocket. STEP 6 Pat pork rind dry again, then rub oil into rind, then rub in fine salt being sure to get it into each score line. Sprinkle salt flakes over the top, then press firmly onto rind. STEP 7 Use your hands to push stuffing into pocket, then tie kitchen string firmly around pork in between each bone to hold in the stuffing. Put pork in prepared tray, rind side up. STEP 8 Roast for 30 minutes (if oven smokes slightly, don’t worry, high temperatures cause this, just keep an eye on it). Reduce heat to 170°C fan-forced (190°C conventional) and roast for a further 45 minutes, then increase oven to 230°C fan-forced (250°C conventional) and roast for a final 20 minutes or until pork is cooked when tested and rind is well blistered. STEP 9 Put pork on a plate and set aside dirty roast tray for gravy (recipe on page 46). Cover pork loosely with foil and set aside for 15 minutes to rest. Serve pork with gravy and fried sage leaves.
The secret to perfectly crispy
crackling? Dry the skin, use a sharp knife and really rub in the salt
Pork rack with stuffing and cracking crackling This roast is a trifecta of taste – stuffing, crackling and gravy – and is set to become your new family fave. ➤
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CHRISTMAS FEAST
step-by-steps
easy to turkey breast with festive stuffing
STEPS
Preparation time 30 mins plus 1 hour freezing Cooking time 1 hour 40 mins Serves 8-12
STEP 3
STEP 4
STEP 5A
STEP 5B
STEP 7
42 BHG DECEMBER 2018
2kg double turkey breast, boned, skin on (see Cook’s tip, opposite) Sea-salt lakes and freshly ground black pepper, to season 50g butter, chopped, at room temperature 2 Tbsp thyme leaves, plus extra to garnish 12 eschalots, tops trimmed, peeled 2 bunches red seedless grapes 60ml Australian Tawny FESTIVE STUFFING 1 Tbsp extra virgin olive oil 25g butter, chopped 1 red onion, inely diced 1½ cups breadcrumbs made from day-old sourdough 1/3 cup dried cranberries 2 Tbsp pistachios, inely chopped 2 Tbsp almonds, inely chopped 2 Tbsp fresh thyme leaves 1 free-range egg Finely grated zest of 1 orange Finely grated zest of 1 lemon Sea-salt lakes and freshly ground black pepper, to season STEP 1 To make stuffing, heat oil, butter and onion in a frying pan over medium heat. Cook, stirring, for 5 minutes or until onion is soft. Transfer onion mixture to a large bowl. Add remaining ingredients and mix well. STEP 2 Put turkey breast, skin side down, on a large sheet of plastic wrap. STEP 3 Use a knife to carefully make a slit on both breasts, at the thickest end,
without cutting all the way through and then fold meat out to butterfly. Season. STEP 4 Form stuffing into a log and put lengthways down centre of the turkey, between breasts. STEP 5 Roll turkey up tightly to enclose stuffing. Form a log, tucking in skin and fat at ends, using plastic wrap to help you. Freeze for 1 hour. This will help to keep its shape. You can also refrigerate overnight at this point if desired. STEP 6 Preheat oven to 200°C fanforced (220°C conventional). Line a large roasting tray with baking paper. STEP 7 Remove plastic and secure turkey firmly with kitchen twine, at 3cm intervals, then tie a final piece of string lengthways around the roast. STEP 8 Rub butter into skin. Scatter turkey with thyme, then season. Transfer to prepared tray. Pour 60ml of water into base of tray. STEP 9 Roast for 20 minutes. Reduce oven to 170°C fan-forced (190°C conventional), add eschalots to tray and roast for a further 1 hour, basting turkey and eschalots with tray juices. Cook until juices from the turkey run clear when tested with a skewer or internal temperature reaches 74°C. STEP 10 Remove turkey from oven and set aside on a chopping board covered loosely with foil. Increase oven to 200°C fan-forced (220°C conventional), add grapes and Tawny to oven tray with eschalots and gently toss to coat in tray juices, then bake for 15 minutes or until grapes have blistered. STEP 11 Arrange turkey on a wooden serving board with grapes and eschalots. Drizzle tray juices over the top, then garnish with extra thyme. Serve.
Turkey breast with festive stuffing Making your own stuffing is super fast and you just roll it up with the turkey. Take the compliments and don’t let on how easy it is! ➤
COOK’S TIP You can order a double turkey breast from the butcher or your local poultry shop. A double turkey breast is essentially a turkey buffe that has been de-boned. If you’re feeling adventurous, you could de-bone it yourself. It’s important to keep the two breasts and skin attached for easy stuffing and rolling.
CHRISTMAS FEAST Golden crunchy potatoes Spuds are always a hit and are a tasty side for both ham and turkey – or amazing just on their own!
Side dishes MAPLE AND GARLIC ROAST VEGETABLES Preparation time 20 mins Cooking time 55 mins Serves 6-8 1.2kg Kent pumpkin, skin on, seeded, cut into wedges 2 red onions, cut into wedges 2 red capsicum, cut into 3cm pieces 300g brussels sprouts 3 Tbsp extra virgin olive oil 60ml maple syrup 1 Tbsp mixed dried herbs Sea-salt lakes and freshly ground black pepper, to season 2 lemons, cut into wedges 1 whole bulb garlic, halved 200g Greek-style feta, crumbled ¼ cup walnuts, toasted, roughly chopped 2 Tbsp inely chopped lat-leaf parsley leaves 1 long red chilli, seeded, inely chopped Whole-egg mayonnaise, to serve Chilli sauce, to serve STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Line a large roasting tray with baking paper. STEP 2 Put pumpkin, onion, capsicum and brussels sprouts into prepared tray. Combine olive oil, maple syrup and dried herbs in a small bowl, then drizzle over the top of vegetables to coat. Season. Arrange pumpkin pieces, skin down, standing upright among vegetables. Roast for 30 minutes, then remove from the oven. Brush vegetables with tray juices, squeeze over the juice from the lemon wedges, then
add to tray along with garlic and return to oven for a further 25 minutes or until vegetables are tender. STEP 3 Scatter feta, walnuts, parsley and chilli over the top and season. Serve with mayonnaise and chilli on the side to add as you desire.
GOLDEN CRUNCHY POTATOES Preparation time 15 mins Cooking time 1 hour 10 mins Serves 6-8 2kg Dutch cream potatoes, peeled, halved (you can also use Coliban or Sebago) 2 Tbsp semolina 150ml extra virgin olive oil 6 cloves garlic, unpeeled ¼ cup small rosemary sprigs 1 tsp sweet smoked paprika Sea-salt lakes, to season Wholegrain mustard, to serve STEP 1 Put potatoes in a large saucepan of salted water. Bring to ➤
Side dishes are just as anticipated
as the main attraction, so make yours mouthwateringly good
Maple and garlic roast vegetables Add colour to your Christmas feast with red, orange and green vegies with a hint of a chilli kick.
DECEMBER 2018 BHG 45
CHRISTMAS FEAST
PORK PAN GRAVY While the pork is resting, remove wire rack from roasting tray and the baking paper. Add ¼ cup plain flour and 25g chopped butter. Stir. Set on the stove over medium heat. Cook, stirring, until mixture begins to bubble. Remove from heat. Whisk in 40ml of brandy, then 500ml chicken stock and stir with a whisk to combine while dislodging food stuck on the base of the tray. Return to the stove over medium heat and cook, stirring, for 5 minutes or until mixture is simmering and thickened. You can serve the gravy as it is or strain it though a fine sieve. Serve.
a boil over high heat, then reduce to a simmer and cook for about 10 minutes or until just tender (they will not be cooked through). Drain well, and return potatoes to pan, off the heat. Cover pan with lid and shake vigorously to roughen potato edges. You can also use a fork to gently rake the potatoes to give further texture. Sprinkle semolina over the top and shake to coat all over. STEP 2 Meanwhile, preheat oven to 220°C fan-forced (240°C conventional). Pour oil into a large deep roasting pan and heat in the oven for 5 minutes. STEP 3 Very carefully, transfer potatoes to the hot oil. Roast for 20 minutes, remove from oven. Turn potatoes and add garlic and rosemary. Return to oven and roast for a further 40 minutes or until golden and crisp, turning potatoes halfway through cooking. Sprinkle paprika over the top and season generously with salt. Serve with wholegrain mustard on the side.
PANETTONE STUFFING WREATH Preparation time 15 mins Cooking time 50 mins Serves 6-8 Cooking oil spray, to grease 4 beef sausages, casings removed 50g butter, melted 2 free-range eggs ½ cup lat-leaf parsley leaves, roughly chopped, plus extra to serve
2 green shallots, thinly sliced 2 cloves garlic, inely grated 5 cups panettone, torn into bite-size pieces or fruit bread ½ cup pecans, roughly chopped ¼ cup dried cranberries 50g parmesan, inely grated Sea-salt lakes and freshly ground black pepper, to season 125g thinly sliced pancetta, roughly torn STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Grease base and sides of a 21cm (base measurement), 10cm deep, 5cmwide centre, removable base ring tin with cooking oil. Line base and sides, including centre, with baking paper. STEP 2 Heat a large non-stick frying pan over medium heat. Break sausage filling into bite-size pieces and add to pan. Cook, stirring, for 8 minutes or until cooked through. Drain on paper towel. STEP 3 Use a fork to mix butter, eggs, parsley, shallots and garlic in a large bowl. Add panettone, pecans, cranberries and parmesan and toss to coat using your hands to avoid squashing the panettone. Season, then add cooked sausage and gently toss again. STEP 4 Spoon stuffing mixture into prepared tin, without pushing it down too firmly. Bake for 25 minutes. Arrange pancetta on top, slightly pushing it into stuffing mixture. Bake for a further 15 minutes, uncovered, or until pancetta is golden brown. Serve scattered with extra parsley.
Panettone stuffing wreath Mix Italian sweet bread with sausage meat and bake it in a ring tin with pancetta on top. ➤
Put on a spread that says Christmas not just in flavour but in colour and shape, too
DECEMBER 2018 BHG 47
CHRISTMAS FEAST
step-by-steps
easy to coconut sago Christmas pudding
STEPS
Preparation time 20 mins plus 24 hours marinating, 12 hours soaking and 20 mins cooling Cooking time 6 hours 5 mins Serves 12
STEP 1
STEP 2
STEP 3A
STEP 3B
STEP 4
48 BHG DECEMBER 2018
1 cup sultanas ½ cup dried cranberries ½ cup inely chopped soft and juicy dried igs 125ml coconut-lavoured rum ½ cup seed tapioca, also known as sago 400ml can coconut milk 250ml water 50g butter, softened, plus extra for greasing ¾ cup brown sugar, irmly packed 2 free-range eggs, lightly beaten 1½ tsp bicarbonate of soda 2 tsp mixed spice 1 tsp vanilla extract
COOK’S TIPS • Don’t skip the overnight soaking, as this will soften and expand the sago, making it tender for use in the batter. • Sago pudding will be a little more wobbly than regular Christmas pud. • Make your pudding two weeks ahead of time. Wrap in plastic wrap, put in an airtight container and refrigerate. • To serve as portions, slice pudding, arrange on a large microwave plate, cover with plastic wrap and microwave for 30 second intervals until warmed. Plate slices and serve.
2 cups gluten-free dried breadcrumbs Holly, to decorate (not for eating) STEP 1 Combine dried fruit and rum in a large bowl or plastic container. Cover and set aside at room temperature for 24 hours. STEP 2 Meanwhile, put sago in a large heat-proof bowl. Heat coconut milk and water in a small saucepan, bring to a boil and immediately pour over sago, stirring to remove lumps. Cover and set aside for 12 hours. STEP 3 Combine butter and sugar in a large bowl. Beat with electric hand beaters until mixture looks like rough breadcrumbs. Add eggs and beat until combined. Stir sago mixture to loosen, then add to butter mixture along with bicarb, mixed spice and vanilla. Stir in soaked fruit, then stir in breadcrumbs. STEP 4 Grease an 8-cup capacity pudding basin with butter. Line base with a disc of baking paper. Add pudding mix. Cover pudding with a circle of baking paper and cover with lid. STEP 5 Put a saucer at the base of a large heavy based saucepan, sit pudding on top and add enough water to come halfway up side of pudding basin. Bring to a gentle simmer. Cover and simmer for 6 hours checking every 45 minutes to make sure the water level stays at the halfway mark on the basin. If water has evaporated, add more to the saucepan. Remove basin from water. STEP 6 Stand pudding in basin for 20 minutes. Use a non-stick spatula to carefully loosen the pudding away from the side of the basin, then invert pudding onto a cake stand. Serve garnished with holly leaves.
Coconut sago Christmas pudding This recipe has all the hallmarks of the traditional pud, including boozy dried fruit, but it is gluten-free. A Christmas miracle! ➤
Gluten free
CHRISTMAS FEAST
Dessert extras
COCONUT-FLAVOURED BUTTER
Tropical fruit salad Vanilla bean egg custard
Preparation time 5 mins Cooking time nil Makes 1 cup 250g butter, chopped, at room temperature ½ cup icing sugar mixture ½ cup coconut sugar 40ml coconut-lavoured white rum STEP 1 Put butter in a small bowl and beat with electric hand beaters until light and fluffy. Add sugars and rum and beat again until creamy and smooth. STEP 2 Transfer to a small glass serving dish, and serve with Christmas pudding or cake.
Coconut-flavoured butter
VANILLA BEAN EGG CUSTARD
300ml thickened cream 250ml milk 3 free-range egg yolks ¼ cup caster sugar
1 Tbsp cornlour 1 Tbsp vanilla bean paste STEP 1 Put cream and milk in a small saucepan over medium heat and cook until barely simmering. Do not boil. Remove from heat. STEP 2 Put yolks, sugar, cornflour and vanilla in a large bowl and whisk until combined. Pour in hot cream mixture, whisking until smooth. Return to saucepan over medium heat and whisk until mixture simmers and thickens. Serve.
COOK’S TIP Swap the coconut-flavoured rum for brandy to turn the coconut butter into brandy butter. Leave the coconut sugar in the recipe, as it gives a wonderful hint of caramel flavour.
50 BHG DECEMBER 2018
TROPICAL FRUIT SALAD Preparation time 10 mins Cooking time nil Serves 6 2 yellow peaches, stoned, cut into wedges 2 white nectarines stoned, cut into wedges 2 cups cherries ½ fresh pineapple, peeled, cut into wedges 2 Tbsp caster sugar 2 tsp vanilla extract 125g punnet raspberries 125g punnet blueberries ¼ cup mint leaves, torn, plus extra to garnish Pulp of 4 passionfruit STEP 1 Toss fruit, sugar and vanilla in a large bowl. Set aside for 5 minutes to allow flavours to infuse. STEP 2 Add berries and mint; toss again. Drizzle over passionfruit pulp. Serve garnished with extra mint. ■
Photography Andre Martin; styling Annette Forrest; food preparation Elle Vernon and Kayla Cameron
Preparation time 5 mins Cooking time 10 mins Makes 600ml
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How to pick: Colour can be deceptive. To know if a mango is ripe you need to squeeze it very gently; a ripe mango will give slightly when it’s ready.
D’orsogna premium Australian ham off the bone Layer ham, sliced mango and cheese between two tortillas. Pop in a hot pan CPF ĆƒKR HQT C quesadilla!
PICK YOUR MANGO HONEY GOLD With a rich, sweet ĆƒCXQWT VJGUG CTG ITGCV KP smoothies or salads. R2E2 Known for their delightfully sweet, mild ĆƒCXQWT CPF Ć‚TO ĆƒGUJ CALYPSO They have a sweet juicy ĆƒCXQWT UOCNN UGGF CPF no stringy bits.
How to use: Mangoes are so versatile! They’re delicious with prawns, and they’re equally scrummy topped with ice cream. Dice them into a summer salad, whizz them in the blender or enjoy them as a snack.
KENSINGTON PRIDE # UYGGV VCPI[ ĆƒCXQWT YKVJ TKEJ LWKE[ ĆƒGUJ
How to store: Only refrigerate mangoes once they have ripened. Then they can be stored in the fridge for a couple of days.
VISIT WOOLWORTHS.COM.AU FOR MORE INFORMATION
+ Don’t forget...
Chocolate fruit and nut wreath Absolutely chock-full of festive faves, this dessert doubles as a table decoration and almost – but only almost – looks too good to eat! Recipe on page 56 52 BHG DECEMBER 2018
FESTIVE CLASSICS
YOUR PERFECT
Christmas
fruit cakes Three wonderful ways with your festive favourite
n
othing says Christmas quite like a fruit cake and we have a classic rich and spicy recipe for you to bake. But if you want to do something a little different, you can take the brandy, fruit and nuts and add chocolate to make an edible wreath, or you can make your cake flourless for the gluten-free folk. Whatever you do, it will be delicious. Promise! ➤
Classic rich Christmas cake Pull out your measuring cups and mixing bowls, then follow our stepby-step recipe to fruit cake success. PS, love the Christmas trees on top? They’re sprigs of rosemary! Recipe on page 54
FESTIVE CLASSICS
easy
step-by-steps to
classic rich Christmas cake Preparation time 45 mins plus 24 hours soaking and overnight cooling Cooking time 4 hours Serves 20
STORE YOUR CAKE Once cake is completely cool, cover tightly in plastic wrap and store in a large airtight container in a cool dark place. Drizzle cake with 2 Tbsp of your chosen alcohol every 2 weeks, for up to 2 months.
MIX YOUR FRUIT Buy Australian dried fruits – it supports our farmers and you can be sure they’re produced to our strict food standards. You can tailor your own mix, using all the fruits that you enjoy. Or just buy a bag of premixed dried fruit. Easy!
TEST YOUR NUTS Due to the high (healthy) fat content of nuts, they’re prone to going rancid especially if the packet has been opened and stored in the pantry for a while. So just nibble one and make sure it tastes the way it should before adding to your cake.
1.2kg mixed dried fruit (raisins, sultanas, dried cranberries, currants, dried igs and pitted prunes) 180ml brandy, plus extra to drizzle Zest and juice of 2 oranges ¼ cup ig jam 200g unsalted butter, chopped, softened, plus extra melted butter, to grease 2 tsp vanilla extract ½ cup brown sugar, irmly packed 4 free-range eggs 1½ cups plain lour ½ tsp baking powder 2 tsp mixed spice 2 tsp ground cinnamon 1 tsp ground ginger 200g blanched almonds, inely chopped 100g macadamias, coarsely chopped Rosemary sprigs and igurines, to decorate (not for eating) STEP 1 Cut fruit into uniform pieces the same size as the sultanas. STEP 2 Transfer fruit to a large bowl or plastic airtight container. Pour in brandy, zest and juice, add jam, then stir to coat. Cover with plastic wrap or lid and store in a cool dark place for 24 hours. STEP 3 Preheat oven to 140ºC fan-forced (160°C conventional). Brush base and side of a 8cmdeep, 20cm-round cake tin with melted butter. Line with a double layer of baking paper, with paper extending 2cm above top of tin. STEP 4 Wrap a double layer of newspaper around the outside of the tin and secure with string (see Cook’s tips). STEP 5 Use an electric beater to
beat butter, vanilla and sugar in a large bowl until pale and creamy. STEP 6 Add eggs, 1 at a time, beating well after each addition. Don’t worry if batter begins to split. Stir in twothirds of flour until combined. STEP 7 Stir half of the remaining flour into soaked fruit mixture. Pour fruit mixture into batter. STEP 8 Add baking powder, spices and remaining flour to batter. STEP 9 Use a wooden spoon to mix until combined. Stir in nuts. STEP 10 Spoon into prepared tin in 2 batches, ensuring batter is pushed into the corners of the tin. Smooth surface. STEP 11 Tap tin on bench to remove any air bubbles. STEP 12 Bake for 3 hours, covered loosely with a sheet of foil. Remove foil and bake for a further 1 hour or until cooked when tested with a skewer. Remove from oven. STEP 13 Poke holes in hot cake with a skewer and brush extra brandy over the top. STEP 14 Cover cake with a clean, dry tea-towel and set aside to cool completely in tin overnight. Store undecorated cake, or serve topped with rosemary sprigs and figurines. ➤
COOK’S TIPS • Wrapping the outside of your tin in newspaper protects the side of the cake from getting too coloured during baking. • Brandy is a classic choice for soaking the fruit but you can also use sherry, dark rum, whisky or orange-flavoured liqueur. Don’t want to use alcohol? You can swap it for clear apple juice.
STEPS
STEP 2
STEP 4
STEP 5
STEP 6
STEP 9
STEP 7
STEP 10
STEP 8
STEP 13 DECEMBER 2018 BHG 55
FESTIVE CLASSICS
Simply soak, mix and bake to create these spicy and zesty
Chocolate fruit and nut wreath
CHOCOLATE FRUIT AND NUT WREATH Preparation time 20 mins Cooking time 1 hour 35 mins Serves 12 Cooking oil spray, to grease 150g Brazil nuts 150g dry roasted almonds 120g dry roasted macadamias 200g glacé cherries 375g mixed dried fruit 180g pitted dates, halved 100g dark chocolate, inely chopped 1/3 cup plain lour 2 free-range eggs 1/3 cup dark brown sugar, irmly packed 80ml brandy, plus extra 40ml Finely grated zest of 1 orange ¼ cup self-raising lour ¼ cup cocoa powder 1 tsp ground cinnamon ½ cup apricot jam, to brush STEP 1 Preheat oven to 140ºC fan-forced (160°C conventional). Grease base and sides of a 21cm (base measurement), 10cm-deep, 5cm wide centre, removable base ring tin with cooking oil. Line base and sides, including centre, with baking paper. STEP 2 Coarsely chop half of the nuts, then transfer to a large bowl, 56 BHG DECEMBER 2018
Flourless Christmas fruit cake reserving remaining whole nuts for decoration. Add half of the cherries, reserving remaining for decoration also, then stir in mixed dried fruit, dates and chocolate and stir to combine. Add plain flour. Toss well to coat in flour. STEP 3 Beat eggs, sugar, brandy and zest together in a large bowl with a whisk. Add self-raising flour, cocoa powder and cinnamon and whisk to combine. Fold through fruit and nut mixture until all of the flour has been incorporated. Spoon into prepared tin and smooth surface. Tap firmly on bench. STEP 4 Gently press reserved nuts and cherries onto top of the cake. Bake for 1 hour 35 minutes or until a skewer comes out clean. Cool in tin. Turn out, nut side up. STEP 5 Put jam and extra brandy in a small saucepan. Simmer and then brush over cake. Set aside for 30 minutes. Serve.
FLOURLESS CHRISTMAS FRUIT CAKE Preparation time 15 mins Cooking time 1 hour Serves 12 Cooking oil spray, to grease 375g mixed dried fruit 80ml brandy Finely grated zest of 1 orange
STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Grease a 20cm round cake tin with cooking oil. Line base and side with baking paper, so paper extends 2cm above tin. STEP 2 Put dried fruit, brandy, zest and juice in a food processor and process until a smooth paste forms. Transfer to a large bowl. Stir in mixed spice, baking powder and almond meal until combined and a firm mixture forms. STEP 3 Put eggs in the bowl of an electric mixer. Beat for 2 minutes or until very foamy. Add caster sugar and beat on high for 5 minutes or until glossy and thick and sugar has dissolved. Using a large metal spoon, fold egg mixture into fruit mixture, in 3 batches, until just combined. STEP 4 Spoon into prepared tin and smooth surface. Bake for 1 hour or until golden and firm to touch. Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely. STEP 5 Serve fruit cake dusted with icing sugar, using a snowflake template to create a decorative pattern (to buy the festive deco we used here, see page 68). Garnish with cherries and decorate with holly. ■
COOK’S TIP It’s important to crack your eggs into a separate bowl and not directly into the batter – just in case you get a dodgy egg.
Photography Andre Martin; styling Sarah O’Brien; food preparation Elle Vernon and Kayla Cameron
¼ cup orange juice 2 tsp mixed spice 1 tsp baking powder 250g almond meal 6 free-range eggs ¾ cup caster sugar Icing sugar mixture, to dust Cherries, to garnish Holly sprig, to decorate (not for eating)
fruity beauties for classic Christmas flavour Gluten Sdairy free
Flourless Christmas fruit cake This amazing twist on a traditional treat means no-one has to miss out on the classic Christmas experience. And if you don’t tell anyone this cake is gluten and dairy-free, they won’t guess! That’s what you call a win-win! Recipe on opposite page
BETTER CRAFT
Christmas fairytales
1 Create a whimsical woodland scene with a cross-stitched reindeer deco and crochet mushrooms cleverly displayed in a glass dome with pretty seed lights. Instructions on page 174
t s o m e h tI ’s t wonderful
A stocking surprise
2 Christmas isn’t Christmas without a gorgeous crochet stocking garland filled with treats. Everyone will love it! Instructions on page 174
Crank up the carols, grab your supplies and get making for a memorable Christmas!
t
his is the year you are going to be super organised and have Christmas down pat. To help you along, here is a collection of exquisite projects. From crochet, embroidery and cross-stitch to cute ornaments, gifts will be sorted and your home will look the goods in no time. ➤
time of the year DECEMBER 2018 BHG 59
BETTER CRAFT
4 3
The three amigos
3 These cheeky little gnomes – Santa’s special helpers – will brighten up your decor. They’re quick to hook using a cotton or summer-weight yarn. Remember to leave them a feast on Christmas Eve!
Good tidings to all
4 Christmas is a brilliant time of year where you catch up with friends and exchange pressies. Make a few of these handy little embroidered felt bags to have at the ready and gift! Instructions on page 174
Stitched with love for them 5 Another year is nearly over... Forget emails and social media, make these embroidered cards from cardstock, felt and linen, and send to your loved ones. Instructions on page 174
The most famous reindeer of all
6 What’s Christmas without a sighting of Rudolph, our favourite red-nosed reindeer? So make and place these felt ornaments around your home for festive cheer. Instructions on page 174
It’s Christmas, don’t be late!
7 If you want to be nice and early with all your seasonal decorations, start hatching your crafty plans and get making. They’re all here, stitched tree trims, Santa sacks, cards and quirky decos. Or make the whole darn lot and be a Christmas star! ➤ Instructions on page 174
i
FOR SHOPPING AND PROJECT SUPPLIES, SEE STOCKISTS PAGE
DECEMBER 2018 BHG 61
BETTER CRAFT
! W O N BUY on page 70 e kits
See th
All yule want for Christmas
8 Make these gorgeous cross-stitch baubles in hoops as wonderful heirloom gifts or to decorate your tree for years to come. Instructions on page 174
6 MONTHS FREE for you when you subscribe for a friend
Plus a FREE $30 voucher for Itha’s Puddings and Gourmet Foods SEE PAGE 192
62 BHG DECEMBER 2018
Give the gift of handmade! It will be
cherished
forever
My family of friends
9 Make these adorable softies as Christmas pressies or to treat yourself! Just repurpose old woollen blankets and whip up a party of pups or a clowder of kittens. You’ll find them so easy! Instructions on page 174
i
FOR SHOPPING AND PROJECT SUPPLIES, SEE STOCKISTS PAGE
BETTER CRAFT
10
11
! BUthYe kitNonOpaW ge 70 See
Made with love
10 Stitch this festive panel and frame it for all to see. If you wish, take part of the design to create individual embroideries. Your options are endless and charming!
Dangle them pretty
11 These delightful slowstitched trims – there are nine all up – are created by overlaying gorgeous fabrics, cutting the shapes then embellishing them with running stitch and beautiful ribbon or braid details. Instructions on page 174 64 BHG DECEMBER 2018
Sprinkle
bits of Christmas all around your home to spread the joy
! W O N Y BU e kit on page 70 See th
Stylish hang up!
12 The technique of slow stitching, reclaimed fabrics, embellishments and a vintage coathanger combine to create an enchanting Chrissy wallhanging. Simply exquisite. You can do it! Instructions on page 174
i
FOR SHOPPING AND PROJECT SUPPLIES, SEE STOCKISTS PAGE
Head.
1. 2.
finished back
of head
Face. 1.
SHARE THE LOVE!
2.
Show off your finished Better Homes and ts! Gardens projec to Upload photos Instagram (tag the #bhgaus and us) handle @bhgavia or Facebook bhg-showus yours.com.au
3.
4.
e Dash reithndeer
free PROJECT SHEET
So it’s easy for you to follow, we’ve put the step-bystep instructions for Dash the reindeer on a project sheet. This project sheet also includes a complete list of the materials you’ll need to make him.
CHECK OUT MY CUTE AS A BUTTON TAIL
13
Spend Christmas day with me 14
13 No-one will be able to resist your little reindeer friend Dash. Stitch him up and display him proudly.
The greatest glow
14 Loving this hack! Simply crochet around the cord of battery-operated fairy lights, then attach crochet bulbs and baubles. Sweet!
Oh, Christmas trees! 15 Create a special vignette for a special spot in your home. Simply crochet a few itty bitty trees in different colours – enough for a forest – and rest them on a bed of rock salt ‘snow’. ■ Instructions on page 174
66 BHG DECEMBER 2018
Follow our easy instructions to make your new best friend, Dash the reindeer.
15
To get your free project sheet, visit bhgshop.com.au/ projectsheets and download it – it’s super-simple and you’ll have it instantly! You can print it out on A4 paper or save it to your device of choice. And, while you’re there, you can browse for other projects you might love, too!
Photography Andre Martin; styling Lisa Hilton; projects Dash the Reindeer Simone Gooding, slow-stitch panels Lisa Mattock, cat and dog softies/felt reindeer circles/hanger and cushion Kim Davies; Crochet and embroidery by Leutenegger
BETTER CRAFT
Star light, star bright
16 Don’t stop at the tree when decorating, spread the cheer all around your home. Make a Christmas panel from coordinating vintage or reclaimed fabric, lace and ribbon scraps, and turn it into a beautiful festive cushion. ■ Instructions on page 174
YOU
To b CAN B uy UY I fabri a kit of c, se recla T e pa ge 7 imed 0
i
FOR SHOPPING AND PROJECT SUPPLIES, SEE STOCKISTS PAGE
1 2
Spruce it up
1 Christmas is the perfect time to go all out when decorating your dining table. Place a beautiful 3D tree at each place setting for Scandi chic at its best!
Beautiful and simple
2 A store-bought cake is all the prettier with a sprinkling of icing sugar over a snowflake cut-out.
All wrapped up 4
3 Put the wow factor into your gift wrapping with a 3D snowflake accent. Just paint the bare wood with acrylic paint, add a touch of copper leaf and a matching ribbon.
Let it snow, let it snow
4 The snowflakes look fab in their natural state or you can spray-paint them to suit your Chrissy scheme.
3
Woden IT BE
b
READER OFFER
lovely
uy these exclusive timber decorations to adorn your tree, add to your gifts, showcase on your table and so much more... Designed exclusively for Better Homes and Gardens readers, each pack of wooden decorations includes 15 x 3D festive decos. Simply slot the matching pairs together, thread with ribbon and they’re ready to hang or place as you please!
3D DECORATIONS YOU CAN BUY TODAY CHOOSE FROM
• SNOWFLAKES PACK Photography Andre Martin; styling Lisa Hilton
Makes 10 small and 5 large OR
• CHRISTMAS TREES PACK Makes 10 small and 5 large
ORDER NOW at bhgshop.com.au or phone 1300 745 898 *Delivery within Australia only. Offer available while stocks last. Please allow 14 days for delivery.
Just $19.95 each
Free delivery
To buy 3D decorations, visit bhgshop.com.au
SHOP DECEMBER 2018 BHG 69
READER OFFER
KIT OFFERS
Beautiful stitchery kits to gift, or make and keep
love to stitch
To order, visit bhgshop.com.au or phone 1300 745 898
f
ans of Christmas and all things made by hand will need no convincing to get in early with their festive making. And these kits are just what you need to get stitching…
only $39.95 per kit SLOW STITCHING
FABRIC KIT (BLUE) KIT C Reclaimed fabrics, embellishments plus general slow-stitching instructions Code: FLMSSB ONLY $39.95 • Reclaimed fabrics and embellishments in kit vary for a one-of-a-kind project. • Sufficient fabric to complete cushion front or wallhanging.
SLOW STITCHING
TREE DECOS FABRIC KITS (RED) KIT A Fabrics, threads, embellishments, instructions, templates and tracing paper Code: FLMCRA – ONLY $49.95
KIT B Contents of Kit A plus
only $19.95 per kit
ALL I WANT FOR CHRISTMAS
CROSS-STITCH KITS
REINDEER & OWL ONLY $19.95/pair Size: 7.5cm dia. each Code: MIM.035
calico backing, pins, needle Code: FLMCRB – ONLY $64.95 • Fabrics and embellishments in each kit vary for one-of-a-kind decorations.
TREE & HEARTS
• Sufficient fabric to complete nine tree trims.
ONLY $19.95/pair Size: 7.5cm dia. each Code: MIM.034
from $49.95 per kit
MERRY & JOY BAUBLES ONLY $19.95/pair Size: 7.5cm dia. each Code: MIM.033
To buy your kits today, visit bhgshop.com.au
SHOP
Photography Andre Martin; styling Lisa Hilton/Illeana Raissis; fabric kits/tree deco designs Forage by Lisa Mattock; projects Leutenegger/Kim Davies. Prices are approximate and a guide only. Colour reproduction may change due to the printing process.
Buy now!
Gard G den ning is thirstty work for my body an nd skin. hat’s whyy I use QV to o help keep p my skin hydrated an nd prroteccted.
FOR EVERY ME Our busy lives mean our skincare needs are constantly changing. he secret to beautiful, healthy looking skin starts with hydration. hat’s why the QV range has been specifically formulated to replenish and nourish, and with available added SPF, protect your skin from the sun. Whatever your day brings, reaching for QV keeps your skin looking and feeling its best. So whether you’re hard at work in the office, the house or the garden, you can count on QV.
Where beautiful skin begins. discoverQV.com
Always read the label, use only as directed.
ASMI 29043-0618
CONTAINER GARDENING
c
ontainers are the essential exterior decoration. Easy to create, they always capture attention and you can replant and refresh them whenever you feel like it. You don’t need a big collection – just a few striking pots can transform your garden scene. There’s a touch of artistry to container gardening, too. First of all you get to select a gorgeous container; then it becomes a story of composition, texture and colour as you arrange the plant life into a ‘potted painting’. Add to that the versatility of pots, where any hard surface becomes a potential planting zone, and what’s not to love?! ➤
Make a scene by placing a large feature pot (planted with a striking NZ flax) mid garden bed. Then finish the composition with pots and bowls of succulents and a trio of terracotta spheres.
Dress up your outdoor scene with containers filled with foliage, flowers or both!
potting ON A
w o sh DECEMBER 2018 BHG 73
1 Easy pickings – elevate your vegies and herbs by planting up a collection in colourful cone pots. 2 Compact rambling plants, such as Solanum rantonnetii, look wonderful in raised planters, set against a painted wall. 3 Tabletop charm – keep a favourite planter on your outdoor table, then slip in pots of seasonal blooms for year-round colour.
1
2 3
4 Get creative with terracotta and customise your old pots with a coat of paint. Apply an undercoat first, then spray or brush them in your fave hues.
Vibrant orange marigolds sparkle in a powder-blue pot.
4
CONTAINER GARDENING
Appreciate the beauty of the old, in the form of aged and weathered terracotta pots
5 Classic combos never go out of style. Plant a scarlet geranium in a weathered terracotta pot and enjoy months and months of flower colour. ➤
CONTAINER GARDENING
MAKING POT PICTURES • Choose your container
When it comes to container style, buy what you love! Just bear in mind that certain designs, such as stainless steel troughs, will instantly produce a modern look, while styles such as classical urns will say ‘traditional formality’. The best advice is to try to match the containers to your house and garden style. In terms of size, make sure the pot is large enough for the plant it will hold (especially important with shrubs and trees) and ensure it has a drainage hole or holes. When choosing pots for balconies or roof gardens, where weight might pose a problem, go for lightweight containers. • Perfect placement
Work out where to position pots within your garden design for the most impact. They make perfect focal points, so look at spots like front doors and front steps, the perimeter of terraces and patios, or just beyond doors and windows that connect with the garden. 6 For summer containers with real impact, hydrangeas are the ultimate. Try this combo of deep pink blooms in a sky-blue pot – dreamy!
7 Cluster a group of potted succulents for a delightful tabletop deco. And pop in a lantern to add an evening glow.
GROWING BASICS
A container garden has just three ingredients: pot, plants and potting mix. So you can pick up everything you need on a trip to the nursery and be home and finished your planting in just a few hours. But remember, just like plants in the garden, they’ll need ongoing care to keep them looking good. Here are the basics of planting and maintaining your containers. • Planting
Prepare your pot by placing a layer of gravel or large pieces of a broken terracotta pot at the base of the container. Part-fill the container with potting mix, up to the level required to comfortably fit the root ball into the container, then add a slowrelease fertiliser and water crystals (if your potting mix doesn’t ➤ 76 BHG DECEMBER 2018
8
8 More is more! Tiered plant stands come in a variety of styles, and let you go overboard with flower displays – like this multi-coloured mass of petunias. 9 A bare wall is an invitation for a hanging flower basket; just attach a bracket at your preferred height. Try this gorgeous mix of fuchsia, lobelia and double petunia. 10 Add to the colour impact of pots by clustering them together. Here, it’s a mix of dianthus, daisy and gerbera with splashyleaved coleus.
Massed summer flowers never fail to bring a garden to life
9 Calibrachoa
11 Plant it in patterns! Steal this idea for a succulent bowl – a combo of dwarf flowering crassula and sempervivum.
10
11
CONTAINER GARDENING
12 All sorts of vessels are potential planters. How about a mini herb garden grown in recycled tins? Screw them to a post and brighten up with paint.
already include them). Arrange plants in the container, ensuring they are relatively straight, and backfill with more potting mix, leaving a 2cm gap between the soil level and the rim of the pot. Firm with your fingers and water well. • Feeding
14 A salad garden in a bowl makes a great outdoor table feature – just pick the leaves as you need them.
12
15 A painted ladder makes a cute-as pot-plant stand. Place it in an open, sunny spot and mix up the plantings to create a country look – pink diascia, succulents, silver dichondra, pansies – whatever you love!
13
Keep your container plants thriving by feeding them regularly through spring and summer. Water-soluble fertilisers such as Yates Thrive or Scotts Miracle-Gro are great for regular liquid feeding of flowers and vegetables. For permanent plantings, such as shrubs or climbers, feed with a slow-release fertiliser a couple of times a year. • Watering
This is one of the most important aspects of container gardening. Some containers will need watering every day through the summer, while others may go without for several days. To check, plunge a finger into the soil and, if it’s dry, give it a good, thorough drink. • Trimming
Deadhead flower displays regularly, as this really helps to prolong their blooming (make it a regular job as you walk by). Give shrubs and trees at least an annual pruning to keep them dense and shapely. And, of course, be prepared to trim constantly if you choose topiary plants.
14 78 BHG DECEMBER 2018
Photography Alamy, GAP Photos, Garden World Images
13 Green and white is always a lovely fresh colour scheme for summer. Try white begonia, impatiens and carex grass in a rectangular trough.
HANDY POTTING TIPS • For an easy way to fill up your pots, especially when they’re large and heavy, use an old plastic pot or ice-cream tub as a makeshift scoop. • When you’re planting large containers with shallow-rooted plants, you can displace some of the potting mix by placing an upturned plastic pot in the bottom of the container (make sure it has plenty of drainage holes). In very tall pots, an alternative technique is to fill the bottom third of the pot with styrofoam balls. • For a quick way to refresh displays, slip plastic-potted flowering plants into decorative outer containers. Then just swap them over when they’ve finished blooming. • Always buy good quality potting mixes – they’re the building block of a container display. Check the label to see whether they contain fertiliser and waterretaining crystals, as this will save you having to add these ingredients. ■
15
GARDEN WALKAROUND
1
t
he old gardening rule of flowers out the front and vegies up the back is getting a rethink. If you have a passion for food and entertaining, then every inch of your garden offers productive potential and, with a little careful planning, you can have a vegie-filled landscape that still looks fabulous. This eye-catching inner-city space uses the contemporary style of corten steel and gravel to elevate its crops to the next level, while retaining plenty of space for family play.
ABOUT THE GARDEN Sandwiched between a twostorey factory and a laneway, the gardens of this 100-yearold cottage still manage to feel open and spacious, due to their careful planning. Designed by the owner, Lucinda McManus, and constructed by her husband Matthew, the gardens accommodate lots of space for growing food crops – both front and rear – while still offering ➤ 1, 2 Combining corten steel beds with pale-coloured gravel creates an edgy contemporary style. Thin but strong, corten steel can be formed into almost any shape you desire. 80 BHG DECEMBER 2018
2
3 Where space is tight, combine a mixture of vegetables and herbs for a year-round supply. As summer crops begin to finish, plant cooler-weather vegetables such as kale and snow peas.
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GARDEN WALKAROUND You can extend your growing space even further by placing assorted pots at the ends of raised garden beds.
Dress up a plain timber bench with a tropical-style cushion and a collection of small pots.
Against a canary yellow door, Euphorbia ingens acts as a living sculpture.
The garden provides fresh produce, while looking super stylish all
Succulents like Sedum pachyphyllum thrive in the north-facing vertical garden.
4 A mix of natives, exotics and succulents, the vertical garden looks great year round. The rustic bowl is planted with Euphorbia tirucalli ‘Firesticks’.
a lawn, an alfresco eating area and a separate outdoor cooking zone dubbed the ‘Barbequorium’. FRONT AND BACK In the front garden, a west-facing factory wall caused the lawn to struggle, so it was removed and replaced with salt-andpepper gravel and corten steel raised beds, filled with edibles and ornamentals. An existing wide-canopied frangipani and a hedge of sasanqua camellia were retained, while Boston ivy was planted on the stark factory
year round wall to provide greenery and seasonal colour in autumn. The rear garden, which was originally sloping, has been terraced to create three levels. A paved area adjoining the house accommodates an outdoor dining space, while a separate barbecue area right at the back of the garden was raised up, so as not to interfere with the roots of a mature jacaranda. A lawn divides the two. A fabulous vertical garden on the side wall features grasses, succulents, Dichondra ‘Silver Falls’ and society garlic (Tulbaghia sp.).
Words and photography Brent Wilson
Garden tips • Replace time-consuming lawn with a low-maintenance gravel mulch. It feels great under foot and creates a pleasant sound when walked on. (This is Long Hill Salt and Pepper Gravel, from Australian Native Landscapes). • To create raised beds in small areas, use a thin-walled
5 A concrete paver pathway provides access to the barbecue area at the back, without dominating the lawn.
material like corten steel. It’s strong, flexible and can be shaped to suit the space. • Plant successive crops of vegetable seeds and seedlings, so you can stagger the growing and harvest times over several months. • If you’re time-poor but want to grow vegies, install an automatic watering system that comes on at regular intervals in the week. • Plant a mixture of herbs, vegetables and flowers in your
garden. The flowers add colour and attract beneficial insects as well. • Beautify bland masonry surfaces with vertical gardens. They can be tailored to fit almost any space. • Make small spaces feel bigger than they are by using large-format pavers in soft neutral colours. • Link one area of a garden to another area by repeating materials. Here, pavers from the outdoor dining area are also used as steppers through the lawn. ■
DECEMBER 2018 BHG 83
PLANT SHORTCUTS
3ideas Watch Jason Hodges give a sad citrus TLC and share his garden shortcuts on BHG TV on Friday 26 October at 7pm on Channel 7. Apologies, may be subject to change
GARDENING
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Try these outdoor time savers and budget busters
ake new plants for free, grow your own food and give your citrus tree a new lease of life. These easy garden tips will get you sowing, propagating and repotting so you can give your garden – big or small – a boost right in time for summer.
Photography GAP, Getty Images
TOP
1
Citrus booster
If you have a potted citrus tree that isn’t doing too well, there are several things you can do to rehabilitate it. • Cut off any fruit to redirect energy from fruiting into growth. • Give it a light haircut, taking off about 20 per cent of the whole plant. • Remove any damaged or diseased branches. • Snip off any water shoots below the graft. • Take away any stakes that have been left in place too long and are choking the plant. Citrus do better in big containers, as they are hungry feeders and need regular water and food. To repot, remove plant and gently tease out the rootball, trimming back any tight, encircling roots. Then repot into fresh potting mix in a larger container and position in semi shade, not full sun. It will go through a little stress, but next spring it will spike and look much better.
2
free succulents
Low maintenance and good looking, succulents are a garden fave. And, as an added bonus, you can propagate them easily. All you have to do is make a stem cutting and pot it up. Certain species, such as echeveria and aeonium, also produce pups, or offshoots, that you can remove from the mother plant and pot up. Use a cacti and succulent potting mix for best results.
Make
MINI POTTED SUCCULENTS AS LIVING GIFTS
STEPS
STEP 1
3
STEP 2
STEP 3
easy sowing
You already know you can save money by growing from seed, but did you know you can save time, too? The trick is to use seed tape! It’s just seeds attached to biodegradable paper for simple sowing. You can grow vegies and greens quickly and easily. The tape is perfect for growing in straight rows and makes it impossible for you to waste or lose seeds.
STEP 1 Tear a section of tape and lay on top of potting mix in a trough. STEP 2 Cover with the recommended amount of soil or potting mix. STEP 3 Water in and add a plant tag. Return the rest of the tape to the packet, close it with a peg and store in a dry, dark place. TIP Next time you eat a juicy tomato, put the seeds on a napkin and let dry to make your own seed tape!
DECEMBER 2018 BHG 85
LANDSCAPE PROJECT SEEN ON BHG TV
FRIDAYS 7.00
Up the
garden path Turn a narrow and neglected side passage into a lush little walkway, with a bit of clever landscaping and lots of leafy plants
Before The old dirt path with random pavers is now a series of retaining steps and a low-maintenance garden. Do the same at your place to improve access, add value and create a greener view out of your windows. ➤
i
FOR PROJECT SUPPLIES, SEE STOCKISTS PAGE
DECEMBER 2018 BHG 87
LANDSCAPE PROJECT STEPS
EASY
step-by-steps
TO REVAMP A GARDEN SIDE PATH
STEP 1
Gather your supplies STEP 7
STEP 2
• 3m treated pine sleepers 150 x 50mm • Garden soil • 1180 x 200mm steel edging strips and interlocking corners • Assorted plants • Large and 30-40mm pebbles
You’ll also need STEP 8
STEP 3
STEP 9
Tape measure; set-out paint; circular saw; spirit level; drill; bugle and hex head timber screws; shovel; wheelbarrow; pliers; high-strength construction adhesive; caulking gun; trowel FOR YOU TO NOTE • The edging used here has a decorative rust look but is made from steel that won’t corrode. • It is illegal to remove pebbles from nature, but you can buy them from landscape suppliers.
Here’s how
STEP 4
STEP 10
STEP 1 Clear the area, then use a tape measure and paint to mark sleeper locations for retaining steps and garden beds.
STEP 2 Cut sleepers to length for risers using a circular saw. Position first riser against 2 sleepers for step sides, securing with bugle screws. STEP 3 Position remaining step sides, excavating so they sit at different heights, checking for level. Cut a 50mm notch at each end of 2 risers. Slot risers into place where 2 side sleepers meet. STEP 4 Screw through risers into step sides to secure and skew-screw through riser ends. STEP 5 Position last riser against step sides and secure with screws. (TIP: add posts to reinforce sides.) STEP 6 Fill each step tread area with soil and level it. STEP 7 Join edging strips and interlocking corners using pliers. STEP 8 Position edging on riser faces and apply adhesive. Edging will sit 50mm proud of sleepers. STEP 9 Secure edging to risers and sides with hex head screws. STEP 10 Arrange plants in beds. Make planting holes with a trowel, position plants, backfill and firm down soil, then water in well. Mulch beds with pebbles. STEP 11 Position large pebbles where they will be seen. STEP 12 Fill retaining steps with 30-40mm pebbles, spreading with a shovel. ■
STEP 5
Palm
Philodendron
Clivia
STEP 11
PLANTING IDEAS Side passages are usually shady, so choose plants that will thrive in low light and have low water needs once established, mixing foliage forms and colours to add interest. • Liriope • Clivia • Philodendron ‘Xanadu’ and ‘Hope’ • Mondo grass • Variegated spider lily • Cascade palm • Spider plant
STEP 6
STEP 12
Photography Sue Ferris; project Grahame Rowe
Build retaining steps with sleepers to landscape a sloping side passage, then finish with rustic edging, pebbles and plants.
skin happiness tone
moisturise
cleanse
3 easy steps to happy, healthy, radiant skin with Natio’s gentle Aromatherapy skincare. For all skin types. www.natio.com.au Available at Myer, David Jones and selected Pharmacies.
OUTDOOR INSPIRATION
garden
diary
As the weather warms up, it’s time to get ready for the summer ahead
flowers
plant now
❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉❉
All zones Ageratum, portulaca and sunflower. Zones 2-5 Aster, begonia, calibrachoa, Californian poppy, celosia, cosmos, dahlia, impatiens, marigold, nasturtium, petunia, phlox, salvia, Sturt’s desert pea and verbena. Zones 6-8 Alyssum, calibrachoa, gomphrena, petunia, phlox, salvia, vinca and zinnia.
vegetables
a hip
idea
All zones Capsicum, eggplant, lettuce, tomato and zucchini. Zones 2-5 Beetroot, cabbage, carrot, celery, endive, pumpkin, radish and silverbeet. Zones 6-8 Beans, chilli, cucumber, marrow, squash and sweet corn.
Get zucchini started now for harvests all summer long.
KEY TO CLIMATE ZONES Z1
Z2
Z3
Z4
Z5
Z6
Z7
Z8
In each issue we give ideas, tips and planting advice for different climate zones, so it’s important to find the zone number for your area. Naturally, there will be cooler, warmer, wetter and drier areas in each zone, so ask a horticulturist at your local nursery which zone best matches your conditions.
90 BHG DECEMBER 2018
Roses aren’t just about gorgeous flowers. Many of the older varieties produce remarkable fruits, or hips, that can be just as eyecatching in a garden or vase. Favourites include Rosa rugosa ‘Alba’, whose hips look like ripe cherry tomatoes, Rosa moyesii with large red hips resembling bottles and Rosa canina with egg-shaped red hips. As well as enjoying their beauty, you can also turn a few into rosehip tea by drying them in an oven, then grinding them in a coffee grinder.
…IN WATERING CANS Hydrangea 'Magical Revolution'
what’s new. . .
These one-litre, mouldedplastic, heritage-style watering cans are just the go for young gardeners or for watering indoor plants. They are $20.90 each from Beyond Sunflowers, beyondsunflowers.com.au.
…AT THE NURSERY With a promised 150 days of flowering and a magical colour transformation, Hydrangea ‘Magical Revolution’ should be a garden winner. It is compact with flowers close to the foliage, making it great for small gardens and pots. It can also be used indoors. From PMA, pma.com.au.
SUN/ AFTERNOON SHADE
HEIGHT 60–70CM
SPREAD 60–70CM
SUITS POTS
WATER REGULARLY
BEST ZONES 2–7
…IN HOSE FITTINGS The quest for the perfect leak-proof hose fitting goes on. Neta (netagarden.com. au) is claiming a win with its new Australian-made plastic hose adapters, connectors, hose ends and water stops. Prices range from $4.99 to $10.99 at hardware outlets.
…IN PRINT The name says it all with Sydney horticulturist Byron Smith’s new book Slow Down and Grow Something (Murdoch Books, $39.99). A guide to urban gardening, it moves from layout and working the soil to compost making and keeping chooks. It also has a run-down on 40-plus plants and includes healthy recipes from Smith’s partner Tess Robinson.
…IN TRIMMING Fed up with having a tangled cord when reloading your line trimmer? The Gator SpeedLoad trimmer head and line system from Oregon (oregonproducts.com) could be the solution. It has a self-contained disk of double-ended line and is said to reduce reloading to 20 seconds or less. It costs about $40 from outdoor power tool dealers.
…IN BEE HOUSES Help boost the bee population with an insect house like this from Mr Fothergill’s (mrfothergills. com.au). It comes with a bee, butterfly and insect-attracting seed sachet and is $25 from Bunnings and independent garden outlets.
…IN alfresco dining Outdoor eating is so easy with the light and portable Cookmaster Electric Kettle BBQ. Easy to clean with detachable top and dishwasherfriendly hotplate, it’s $149 from Kogan, kogan.com.
OUTDOOR INSPIRATION
in the
december garden Beef up the perfume department of your garden with a pot or two of gardenia or murraya. Placed on a verandah or close to an entrance, these two sweet-scented beauties will bewitch anyone who comes close. Check out the fabulously diverse range of hibiscus, bougainvilleas and hydrangeas, which are now appearing in nurseries. Add a touch of natural class to your home with potted indoor plants. Rubber plants (Ficus elastica), aspidistras and Monstera deliciosa can be relied on for rich green beauty, while a fiddle leaf fig (Ficus lyrata) makes an ideal feature plant.
the breath of flowers is far sweeter in the air than in the hand PHILOSOPHER STATESMAN, FRANCIS BACON
Pot up garden containers with petunias and New Guinea impatiens for a good show of colour through to autumn.
CHECK THAT DRIP and automaticsprinkler systems are working well for the dry months. Pinch out the growing tips of tomato plants for bushiness, water regularly and fertilise once flowers and fruit appear. Prune once-flowering spring roses as soon as they have bloomed,
what’s on
The gardens of one of the National Trust’s newest properties, Retford Park in Bowral, NSW, are open on the weekend of December 1 and 2. Including a vast collection of trees, hedged plantings, sculptures and a swimming pool, the gardens surround the 1887 house. From February, they will open on the first weekend of every month. Visit nationaltrust.org. au/places/retfordpark for details.
bathed
in blooms
How cute is this converted bathtub, filled with spring bulbs (scilla and muscari)? While they’re often converted into water gardens, old bathtubs make fabulous planters, too – just remember to drill some extra drainage holes in the base, so the potting mix doesn’t stay too wet. After your spring flower show ends, plant up with summer annuals, like petunias and trailing verbenas.
Photography Alamy, Tony Fawcett. Prices are approximate and a guide only
Plumbago
to save yourself a job later in the year. Start mulching beds with a good organic covering such as pea straw, sugar cane mulch or lucerne hay. If using woodchips, first apply a nitrogen-rich fertiliser to the soil. Apply a wetting agent to container plants. Seek out a well-shaped conifer to do duty inside as a Christmas tree. After the festivities are over, move it outside, taking care not to expose it suddenly to sweltering sun. To stop mosquitoes breeding in water in saucers under pot plants, fill the saucers with sand. Don’t leave hoses lying around under the hot summer sun when not in use. Like plants, they sometimes need some shade. Clean gutters and remove debris lying around outside, especially in bushfire-prone areas.
gardening
moon
Use the phases of the moon to your
advantage by following Milton Black’s planting guide How to use the calendar
DECEMBER SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
1 Moon in Virgo
2
4
3
Moon enters Libra 12:49am
9
5
Moon enters Scorpio 5:55am
10
11
17
Moon enters Aries 10:44am
23
Moon enters Cancer 2:28am Full Moon 3:48am
30
18
12
13
25
Moon enters Leo 2:58am
New Moon in Sagittarius 5:20pm
14
Moon enters Pisces 10:40pm
19
20
Moon enters Taurus 7:37pm
24
7
Moon enters Sagittarius 12:49pm
Moon enters Aquarius 9:39am
16
6
8 Moon enters Capricorn 10:01pm
15 First Quarter Moon in Pisces 9:49pm
21
22
Moon enters Gemini 12:34am
26
27
28
Moon enters Virgo 3:50am
29
Moon enters Libra 6:23am Last Quarter Moon 7:34pm
31 Moon enters Scorpio 11:23am
You must plant all ABOVE-ground crops during the moon’s WAXING cycle. You must plant all BELOW-ground crops during the moon’s WANING cycle. Times are in Australian Eastern Standard Time, AEST. This applies to NSW, the ACT, Qld, Vic and Tas. For SA and NT, deduct half an hour. For WA, deduct two hours. During Daylight Saving Time, add one hour.
ZODIAC SIGNS
Aries
The 12 signs of the zodiac are divided into four groups – fire, air, earth and water.
Taurus
Fire signs Aries and Sagittarius are in harmony with all fruit. Leo is in harmony with nuts and all seed-producing crops. Earth signs Capricorn and Taurus are in harmony with all root vegetables that produce crops below the ground, including garlic. Virgo is in harmony with all herbs.
Cancer
Air signs Libra, Aquarius and Gemini are in harmony with plants that produce flowers and perfumes. Water signs Cancer, Scorpio and Pisces are in harmony with above-ground crops, including trees, shrubs, lawns, and leafy, juicy and fleshy vegetables.
Best days Second-best days On these days, thin out seed boxes, sow all types of seeds and plant seedlings that produce their crop above the ground. These include all varieties of peas, beans, corn, cabbage, cauliflower, broccoli, brussels sprout, eggplant, lettuce, celery, silverbeet, spinach, endive, Chinese cabbage, tomato, cucumber, asparagus crowns, artichoke, marrow, pumpkin, capsicum, melon, zucchini, chicory, sprouts, rhubarb, all herbs (except garlic) and all agricultural crops, such as sunflower, grains, cereals, canola and cotton. During these days, you can also plant flowering shrubs, annuals, flowers (not bulbs), cactus, flax, tree ferns, passionfruit vines and kiwifruit. Plant all fruit trees and trees that produce edible nuts, such as almond, pecan, macadamia and walnut. Grapes and banana can also be planted during these times. Take cuttings from established trees and shrubs, and propagate. This is also a good time for planting trees and climbers and sowing new lawns. Best days Second-best days On these days, sow all seeds and plant seedlings of root vegetables that grow their crop below the ground, such as carrot, parsnip, radish, beetroot, onion, leek, swede, turnip, sweet potato, seed potato, yam, cassava, peanut, garlic and ginger. This is a good time to plant flowering bulbs, or bulbs for propagation and development rather than flowers. Also, plant bare-rooted trees, to develop root growth, and refurbish established lawns. A favourable time for transplanting all types of established trees, shrubs, ferns and bulbs. Weed and lightly feed. Water with seaweed-type products only.
Gemini Leo Virgo Libra Scorpio Sagittarius Capricorn Aquarius Pisces
Destroy or spray weeds, pests and noxious growth. Burn off, cut lawns, do heavy pruning and clear rubbish – don’t plant or transplant anything. Prepare soil and fertilise garden beds for future planting; spread and make compost; feed all established plants, shrubs and lawns, then water in. This is the best time for dethatching or coring lawns. Do not plant or transplant anything, as the moon is adversely aspected with the sun. Any questions? Email milton@miltonblack.com.au. ■
DECEMBER 2018 BHG 93
Tree to table THERE’S ONLY ONE AUSTRALIAN EXTRA VIRGIN OLIVE OIL YOU CAN TRACE FROM TREE TO TABLE
A
t Cobram Estate, a passion for every single olive inspires everything they do. From tree to table, the Cobram Estate family ensures only the best quality olives are picked at optimum ripeness and cold-pressed within 4-6 hours, OCZKOKUKPI VJG SWCNKV[ ĆƒCXQWT CPF JGCNVJ DGPGĆ‚VU CUUQEKCVGF YKVJ VJG oil. With Australian-grown olives, an on-site nursery, processing and
FROM TREE FROM TREE TO TABLE, WE NURTURE OUR FRUIT TO CREATE FRESH, HEALTHY, ANTIOXIDANT-RICH, AWARD-WINNING EXTRA VIRGIN OLIVE OILS.
bottling facilities, Cobram Estate can deliver the freshest oils to your table, and 100% of it is done right here in Australia. In fact, Cobram Estate is the only olive oil brand that has full traceability. It’s this measure of quality at every stage of production that ensures Cobram Estate produces the freshest, healthiest, and tastiest Australian Extra Virgin Olive Oil for you and your family to enjoy every day.
Our mission is to “ produce the world’s best Extra Virgin Olive Oil � ROB MCGAVIN,
CO-OWNER & CEO, COBRAM ESTATE
NATURALLY PRODUCED To turn the olives into olive oil is as simple as wash, crush and blend the fruit, using no chemicals and no heat. This is all done on-site at Cobram Estate’s olive groves, so the oil is ready in just 4-6 hours from harvest, preserving the vĂ€iĂƒÂ…Â˜iĂƒĂƒ] y>Ă›ÂœĂ•Ă€ >˜` ¾Õ>Â?ÂˆĂŒĂžÂ°
FOR MORE INFORMATION, VISIT COBRAMESTATE.COM.AU
COBRAM ESTATE ADVERTISING FEATURE
NOT ALL OLIVE OILS ARE THE SAME Extra Virgin Olive Oil is 100% natural and is simply the juice squeezed from fresh olives. Research has found Extra Virgin Olive Oil to be the safest and most stable oil to cook with even at high temperatures >Ã Ì Ã Õ Àiw i`] V Ì> Ã natural antioxidants (such as polyphenols and vitamin E) and is high in healthy mono-unsaturated fats.
AUSTRALIA’S NO.1 Leading consumer advocacy group CHOICE put 23 Extra Virgin Olive Oils to the test to see if they met the extra virgin quality standards, and to discover which oils were ÃÕ«iÀ À y>Û ÕÀ° Cobram Estate was awarded No.1.
Cobram Estate is rich in “antioxidants, 100 per cent natural, versatile and fabulous for flavour. DR JOANNA MCMILLAN, DIETITIAN
TO TABLE VERSATILE AND GREAT TASTING, COBRAM ESTATE EXTRA VIRGIN OLIVE OILS ARE IDEAL FOR ROASTING, BAKING, FRYING AND DRIZZLING. IT’S THE ONLY OIL YOU NEED.
QUALITY CERTIFIED Australian Extra Virgin Olive Oil is the better choice as it lands on our shelves sooner, as a fresher product. Look for the Australian Extra Virgin
iÀÌ wi` } Ì i «>V v À the highest quality standards, to enhance your favourite family dishes.
”
FOOD IN A FLASH
Fast Ed’s kitchen
Make this party season your best and easiest ever with these starters, snacks, salads and sweets
Hey gang! Your spring entertaining just got a lot easier! From Melbourne Cup and Halloween to everything in between, watch me make your new go-to recipes this month on BHG TV, Fridays at 7pm on Channel 7.
Asparagus and walnut salad with deep-fried egg A light and flavoursome spring time salad that’s perfect for entertaining. Recipe on page 105 ED HALMAGYI
GO TO BHG.COM.AU FOR MORE FOOD TIPS AND TRICKS.
SEEN ON BHG TV
FRIDAYS 7.00
Salami-wrapped antipasti How do you make pork, chicken, prawns and artichokes even better? Toss them in herbs and spices, then wrap in salami and grill. Throw in olives, cheese and breadsticks for a platter of yum! ➤ Recipe on page 105
DECEMBER 2018 BHG 97
100g sugar snap peas, trimmed 2 bunches English spinach, trimmed, washed 300g silken tofu Coriander leaves, sliced bamboo shoots and toasted sesame seeds, to serve
Pork and tofu ramen This Japanese noodle dish is an excellent way to add more vegies and protein to your daily diet.
PORK AND TOFU RAMEN Preparation time 15 mins Cooking time 20 mins Serves 4 300g piece pork illet, trimmed of fat 2 tsp sesame oil 1 brown onion, inely chopped 4 cloves garlic, crushed 1 green chilli, deseeded, inely chopped 98 BHG DECEMBER 2018
8cm piece ginger, cut into ine batons 1 tsp Massel Salt-Reduced Chicken Stock Powder 1.5L boiling water 20g dried sliced shiitake mushrooms (soaked in 125ml boiling water for 20 minutes) 1 Tbsp salt-reduced soy sauce or gluten-free soy sauce 4 x 60g free-range eggs 200g dried soba noodles
STEP 1 Score pork fillet in fine parallel lines with a sharp knife. Heat sesame oil in a large saucepan over medium-high heat. Add pork and cook for 2 minutes, turning occasionally, until browned on all sides. Add onion, garlic, chilli and ginger to pan. Cook for a further 3 minutes. Add combined stock powder and water, soaked mushrooms and water, and soy sauce. Reduce heat to medium and simmer for 5 minutes. Remove pork. Set aside. STEP 2 Meanwhile, place eggs in a small saucepan of cold water and bring to the boil over a high heat. Cook for 5 minutes. Drain and refresh in iced water to cool. Peel and halve eggs. STEP 3 Cook noodles in a large pot of rapidly boiling water for 3 minutes, until just tender. Drain well and divide between 4 bowls. Add sugar snap peas and spinach to soup, then ladle over noodles. Break tofu into pieces and add to bowls. STEP 4 Carve pork and arrange on top with the egg, then garnish with coriander, bamboo shoots and sesame seeds. PER SERVE 2060kJ, protein 42g, total fat 13g (sat. fat 3g), carbs 44g, fibre 15g, sodium 767mg • Carb exchanges 3 • GI estimate low • Gluten-free option
You can change your life! A U S T R A L I A N
®
O ur
best Christmas lunch
69
So-good SUMMER RECIPES
• Vibrant vegetarian • Fantastic fish • Weeknight winners
YES, THERE’S TRIFLE!
LET’S GET MOVING!
step it up plus tighten your tum 10 WAYS TO START YOUR
weight loss JOURNEY
Healthy any size at ?
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NOW!
Fat Mum Slim - HOW CHANTELLE LOST 25KG
To discover more healthy lifestyle tips, as well as diabetic-friendly recipes, pick up Diabetic Living magazine, on sale now.
FOOD IN A FLASH
Spring food is all about
fresh greens and aromatic herbs – and a little cheese goes a long and tasty way!
Spinach, tarragon and feta breakfast soufflé Soufflé isn’t just for dessert, this classic puffy-egg breakfast is bursting with flavour and packed with nutritious ingredients. ➤ Recipe on page 105
FOOD IN A FLASH
Reuben toasties Inspired by the classic American sandwich, this tasty toastie was created for CanTeen’s 2018 National Bandanna Day.
Chicken saltimbocca roulade A scrumptious family dinner featuring the deep, rich flavour of premium off-the-bone ham and crowd-pleasing chook.
Recipe on page 106
Recipe on page 106
Fine salad Full of crunch and flavour, this is a bowl packed with colourful vegies and a spicy, nutty taste twist.
Bacon and vanilla flan You probably don’t think of bacon for dessert, but the salty, sweet, savoury flavours of this custard are unforgettable.
Recipe on page 106
Recipe on page 107
100 BHG DECEMBER 2018
KAKADU MUSSELS Preparation time 10 mins Cooking time 5 mins Serves 2 1 Tbsp extra virgin olive oil 1 sprig paperbark leaves (about 6 leaves) 500g freshwater mussels, cleaned, beards removed or black mussels Sea-salt lakes and freshly ground black pepper, to season 2 waterlily stems, peeled and chopped or 2 sticks celery Crusty bread, to serve (optional)
STEP 1 Put oil in a medium saucepan over medium-high heat. Add leaves and cook for 1 minute until aromatic. Add mussels and season. Add enough fresh water to come halfway up the level of the mussels. Fit the lid and cook for 3 minutes, until mussels have opened.
STEP 2 Add waterlily or celery, stir through and cook for a further minute. Serve mussels with cooking liquid and crusty bread, if you like. ➤
Kakadu mussels This is a truly Australian dish using ingredients foraged in the Northern Territory region of Kakadu.
Ed’s Melbourne Cup CHICKEN TIKKA CONES Preparation time 10 mins Cooking time 20 mins Serves 4 1 Tbsp extra virgin olive oil 400g chicken thigh illet, diced 2 Tbsp tikka paste AL 125ml coconut cream INGREL YOUR AVA DIENTS 12 pappadums WOOLILABLE AT WORT HS 2 medium potatoes, peeled, steamed 2 Tbsp natural yoghurt 4 sprigs coriander leaves, chopped 1 green shallot, inely sliced Sea-salt lakes and freshly ground black pepper, to season 2 Tbsp mango chutney Toasted coconut lakes and baby coriander leaves, to garnish
Chicken tikka cones Indian food gets a fun party makeover with everyone’s favourite chicken dish reimagined as a savoury cone.
102 BHG DECEMBER 2018
STEP 1 Heat olive oil in a large frying pan over medium heat, add chicken and cook for 5 minutes, or until lightly browned. Add tikka paste and cook for 1 minute, pour in coconut cream and simmer for 5 minutes, or until thickened. STEP 2 Using a sharp knife, make an incision in each pappadum from the centre to the edge, soak in cold water for 1 minute. Form into a cone shape. Place into a slim coffee cup lined with non-stick baking paper. Microwave for 1 minute, or until crisp. Repeat with remaining pappadums. STEP 3 Meanwhile, in a small saucepan crush potatoes with the back of a fork. Add yoghurt, coriander and shallots. Season generously and mix until well combined. Place over low heat, and stir for a few minutes until mixture is warm. STEP 4 Fill the cones with chicken mixture, place a scoop of potato mixture on top and spoon over mango chutney. Serve cones on a platter, garnished with coconut flakes and coriander leaves.
FOOD IN A FLASH
finger food Vanilla crème brûlée spoons Crème brûlée is a much-loved dessert, but can be tricky to prepare – but not with these simple shortcuts! Recipe on page 107
Easy iced cupcakes Who would have thought that icing a cake could be this easy!
EASY ICED CUPCAKES Arrange 12 mini un-iced chocolate cupcakes around edge of 2 microwave-proof plates. Top each with a halved white marshmallow, cut side down. Microwave on medium for 30-60 seconds, until marshmallow just starts to melt (it will continue to spread), then scatter immediately with coloured sprinkles.
Meringue nests with berries Traditionally meringues have been an hourslong event, requiring a slow bake to get them right. Actually, if you get the technique down, you can make them in no time flat, using a microwave. Perfect for an easy high tea. ➤ Recipe on page 107
Halloween treats
SPOOKY BONES Preparation time 30 mins Makes 60
40g long pretzel sticks 50g white mini marshmallows 125g white chocolate melts, melted STEP 1 Line a large tray with baking paper. Break pretzel sticks into 3-4cm lengths. Push narrow end of a marshmallow onto ends of pretzels. STEP 2 Dip each pretzel bone into white chocolate until completely coated, draining excess. Put on lined tray and allow chocolate to set.
MONSTER MOUTHS Preparation time 15 mins Makes 16 4 small green apples, quartered ½ cup smooth peanut butter 85g yoghurt-covered cranberries STEP 1 Slice core off each apple quarter. Using a small sharp knife, cut a V-shaped wedge out of each apple on the skin side, leaving a 5mm border. Spread inside wedge with peanut butter, then fill with 4-5 cranberries for teeth.
BOOOO-NANAS Preparation time 10 mins Makes 16 4 large bananas 16 paddle-pop sticks 2 cups vanilla yoghurt 32 dark chocolate chips
AL INGREL YOUR AVA DIENTS WOOLILABLE AT WORT HS
STEP 1 Line a large tray with baking paper. Peel bananas, cut in half lengthways, and cut again to halve crossways. Push a paddle-pop stick through centre of each banana from the base to halfway through. STEP 2 Put yoghurt in a tall thin jug, then carefully dip each banana stick, allowing excess to drip off. Put on prepared tray, cut side down. Place 2Â chocolate chips at top of bananas for eyes. Freeze for several hours. 104 BHG DECEMBER 2018
Turn fruit, chocolate, pretzels and marshmallows into spookilicious treats for your Halloween bash.
FOOD IN A FLASH
Asparagus and walnut salad with deep-fried egg
ASPARAGUS AND WALNUT SALAD WITH DEEP-FRIED EGG Preparation time 10 mins plus cooling Cooking time 40 mins Serves 4 1 cup pearl barley 1L chicken stock 1 red onion, cut into wedges 2 tsp caster sugar Sea-salt lakes and freshly ground white pepper, to season 125ml red wine vinegar 1 Tbsp extra virgin olive oil, plus extra for deep-frying 4 bunches asparagus, trimmed, cut into 5cm lengths 1 cup walnuts, toasted, chopped 4 yellow squash, inely sliced 2 radishes, inely sliced 2 sticks celery, inely sliced 1 bunch lat-leaf parsley leaves 1 head baby cos lettuce, shredded 125g goat’s cheese, crumbled 2 Tbsp pepitas, chopped 4 free-range eggs STEP 1 Put barley and stock in a medium pan and bring to a simmer over medium heat. Cook for 30 minutes, until tender, drain and cool. Put onion and sugar in a glass bowl and season with salt. Put vinegar in a small saucepan over high heat, bring to the boil and pour over onions. Set aside until cooled. STEP 2 Put oil in a wok over high heat, add asparagus and cook for 2 minutes, tossing until just tender. Toss asparagus with walnuts, squash, radishes,
Salami-wrapped antipasti celery, parsley, cos, cheese, pepitas, onion mixture and barley. Season. STEP 3 Pour extra oil into a wok to 3cm deep. Heat to 180°C on a cook’s thermometer or until a cube of bread turns golden in 30 seconds. Crack an egg into a small cup and gently pour into oil, cook for 1-2 minutes or until cooked with soft yolks. Repeat. Serve salad in 4 bowls topped with an egg.
SALAMI-WRAPPED ANTIPASTI Preparation time 15 mins Cooking time 10 mins Serves 4-6 150g pork illet, cut into 8 strips ½ tsp ground nutmeg Sea-salt lakes and freshly ground black pepper, to season 2 chicken thigh illets, cut into 8 strips 2 sprigs rosemary, inely chopped 4 marinated whole artichoke hearts, halved Finely grated zest of 1 lemon 8 basil leaves 8 large king prawns, peeled 2 sprigs dill, chopped 16 thin slices Sopressa salami, halved lengthways ¼ cup extra virgin olive oil Lemon wedges, baby rocket leaves and antipasti, to serve STEP 1 Toss pork in nutmeg in a small bowl and season. Toss chicken in rosemary in a bowl and season generously. Toss artichokes with zest in a bowl, then wrap each in a basil
Spinach tarragon and feta breakfast soulé leaf. Using a sharp knife, gently score underside of each prawn, put in a bowl and toss with dill, then season. STEP 2 Preheat a ribbed grill plate over medium-high heat. Wrap pork, chicken, artichokes and prawns in a slice of salami, and secure each with a toothpick. Drizzle with oil and cook pork, chicken and prawns for 5-6 minutes, until just firm to touch. Add artichokes to grill halfway through cooking. Serve with lemon wedges, baby rocket leaves and antipasti.
SPINACH, TARRAGON AND FETA BREAKFAST SOUFFLÉ Preparation time 10 mins Cooking time 45 mins Serves 6 1 brown onion, inely diced 2 cloves garlic, minced 1 bunch sage leaves, inely sliced 2 Tbsp unsalted butter, plus extra to grease 1½ Tbsp plain lour 250ml milk 1 tsp celery salt 6 free-range eggs, separated 200g feta, crumbled 4 cups baby spinach leaves 2 bunches tarragon leaves ½ tsp cream of tartar Grilled toast and baked tomatoes, to serve STEP 1 Preheat oven to 190°C fanforced (210°C conventional) and grease a 1.75L pie dish with butter. Put onion, garlic, sage and butter in ➤
Reuben toasties a large frying pan over medium heat, cook for 5 minutes, until softened. Add flour and cook for a further 1 minute, pour in milk and whisk until smooth. Simmer for a further 2 minutes, or until thickened. Add celery salt and stir, remove from heat and cool slightly. STEP 2 Mix in yolks, feta, spinach and tarragon. In a large bowl combine egg whites and cream of tartar and whisk until soft peaks form. Gently fold egg whites into cooled spinach mixture until well combined. Spoon into prepared dish. Bake for 30-35 minutes, until golden and puffed. Serve immediately with grilled toast and baked tomatoes.
Chicken saltimbocca roulade
20 minutes, stirring occasionally, until softened and golden. Season. Add vinegar, sugar and thyme, simmer for 5 minutes or until thickened. Set aside. STEP 2 Brush one side of bread with melted butter, arrange butter side down on a board. Spread half the bread slices with mustard and half with aioli. Arrange a cheese slice on each piece. STEP 3 Put corned beef and sauerkraut on mustard slices. Spread onion jam on the others and sandwich together. Cook in a hot sandwich press for 4 minutes, until deep golden and cheese is melted. Serve with salad.
REUBEN TOASTIES
CHICKEN SALTIMBOCCA ROULADE
Preparation time 10 mins Cooking time 30 mins Serves 4
Preparation time 20 mins IN ALL YOUR GR AVAIL EDIENTS Cooking time 20 mins WOOL ABLE AT WORT Serves 4 HS
2 Tbsp extra virgin olive oil 4 brown onions, inely sliced Sea-salt lakes and freshly ground white pepper, to season 1 Tbsp balsamic vinegar 2 tsp brown sugar ½ bunch thyme, inely chopped 8 slices wholemeal sourdough 2 Tbsp unsalted butter, melted 1 Tbsp Dijon mustard 1 Tbsp aioli 8 slices gruyere 200g sliced corned beef 1 cup sauerkraut Green leaf salad, to serve
4 small chicken breast illets Sea-salt lakes and freshly ground black pepper, to season 4 slices maasdam cheese 12 semi-dried tomatoes 12 sage leaves 4 large slices premium off-the-bone ham 125g unsalted butter, chopped 150g mixed olives, pitted, halved 2 tsp capers, chopped Juice of 2 lemons 1 baby cos lettuce, cut into wedges Ranch dressing and chopped toasted almonds, to serve
STEP 1 Put oil and onions in a large frying pan over medium heat. Cook for
STEP 1 Using a sharp knife, slice chicken fillets down length of the thin
106 BHG DECEMBER 2018
Fine salad edge, season generously. Put chicken pieces between 2 sheets of plastic wrap and pound with a mallet to 5mm thick. Arrange 2 slices, overlapping slightly, to create a square on a sheet of nonstick baking paper. Top with a slice of cheese, 3 tomatoes and sage leaves, then roll up tightly. Repeat to make 4. STEP 2 Put chicken on short end of ham slice, roll up tightly and secure with kitchen string. Put butter in a large non-stick frying pan over medium heat. Cook chicken rolls for 10-12 minutes, basting and turning regularly. Add olives and capers, cook for a further 5 minutes. Pour in juice and cook for a further 1 minute. STEP 3 Remove chicken from pan and rest for a few minutes before carving. Serve with olives, pan juices and cos wedges, drizzled with dressing and scattered with almonds.
FINE SALAD Preparation time 15 mins Cooking time nil Serves 4 1 large carrot, peeled 2 medium zucchini ¼ head red cabbage ½ bunch radish, trimmed 2 small Lebanese cucumbers 1 bunch basil, leaves torn, plus extra to garnish 400g can chickpeas, rinsed, drained ½ cup walnuts, toasted 1 Tbsp smoked paprika ½ tsp ground cumin 6 cloves garlic
FOOD IN A FLASH
200g caster sugar 1 tsp vanilla essence ¼ cup lemon curd 1 punnet raspberries 1 Tbsp pistachios, inely chopped
Photography Pablo Martin; styling Stephanie Souvlis; food preparation Kayla Cameron
½ preserved lemon, rind only, inely chopped 2 Tbsp cider vinegar ½ cup extra virgin olive oil Sea-salt lakes and freshly ground black pepper, to season STEP 1 Using a food processor attachment on a stand mixer, slice carrot and zucchini through julienne blade into a large bowl (or cut into matchsticks). Switch to fine blade and, using the larger side, slice cabbage, and slice radish with finer side (or thinly slice both). STEP 2 Use dicing blade for cucumber (or cut into 1cm dice). Toss through basil and chickpeas and set aside. STEP 3 Combine walnuts, paprika, cumin, garlic, lemon and vinegar in a mini processor and process until smooth. Add oil in a steady stream until thickened. Season well. STEP 4 Dollop salad with dressing or add a little water to dressing and toss through. Garnish with extra basil leaves.
BACON AND VANILLA FLAN Preparation time 15 mins plus overnight chilling Cooking time 45 mins Serves 12 250g rindless streaky bacon, inely diced 850ml thickened cream 250ml cup milk 2 tsp vanilla paste Cooking oil spray, to grease 1½ cups caster sugar, plus extra ¾ cup
Meringue nests with berries and Vanilla crème brûlée spoons 6 free-range eggs and 6 yolks Whipped cream and strawberries, to serve STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Put bacon in a large non-stick frying pan over medium heat. Cook for 5 minutes, stirring, until very well browned. Pour in cream, milk and vanilla and simmer gently for 10 minutes. STEP 2 Meanwhile, grease a 22cm pie dish. Put sugar in a medium pan over medium-high heat for 5 minutes or until a deep-brown caramel forms. Pour into dish and set aside to completely cool. STEP 3 Whisk eggs, yolks and extra sugar in a bowl until well combined. Strain cream mixture off bacon, add to egg mixture and whisk until well combined. Pour over caramel in dish. Put dish in a deep oven tray and pour in hot water to come halfway up the side. Bake for 25-30 minutes or until custard is just set and still wobbles in centre. Remove, cool and refrigerate overnight. STEP 4 Gently run a knife around flan. Place dish base in hot water for a few seconds, put a large serving plate on top and turn over to invert flan. Serve with whipped cream and strawberries.
MERINGUE NESTS WITH BERRIES Preparation time 10 mins Cooking time 5 mins Serves 12 3 egg whites ½ tsp cream of tartar
VANILLA CRÈME BRÛLÉE SPOONS Preparation time 5 mins plus chilling Cooking time 5 mins Makes 24 375ml thickened cream ¼ cup caster sugar, plus extra ¼ cup 4 free-range egg yolks 2 tsp vanilla bean paste STEP 1 Put cream in a small pan and bring to a simmer over medium heat. Remove from heat, add sugar and whisk until dissolved. Put yolks and vanilla in a large bowl and whisk until well combined. Pour cream mixture into yolks in a steady stream, whisking constantly. STEP 2 Arrange 24 flat-bottomed Chinese spoons on 3 microwave-proof plates. Pour custard into each spoon. Pour hot water onto plates until ½cm deep. Microwave one plate at a time on medium power for 60-90 seconds until just set. Refrigerate until firm. STEP 3 Scatter custard with extra sugar and use a kitchen blowtorch until a dark caramel forms. ■
Photography: Pablo Martin Styling: Stephanie Souvlis Food preparation: Kayla Cameron
Bacon and vanilla flan
STEP 1 Combine egg whites and cream of tartar in bowl of a stand mixer and beat with whisk attachment on high speed for 1 minute, until foamy. Add sugar 2 tablespoon at a time, while beating, until stiff peaks form, mixture is glossy and sugar dissolved. Stir in vanilla. STEP 2 Line 3 microwave-proof plates with baking paper. Put meringue in a piping bag fitted with a ½cm nozzle and pipe into nests about 3cm wide around edge of prepared plates. Cook on 80% power for 40-60 seconds, or until meringue has set (it won’t be crisp). Remove from microwave and sit for 5 minutes, then transfer to a serving plate using a small palette knife. STEP 3 Fill nests with lemon curd and raspberries, then scatter with pistachios.
FABULOUS FOOD
Roast tomato, zucchini and pastina salad with burrata This is not your normal napolitana. You cook the sauce in the oven, serve the pasta on chargrilled zucchini and top it all with creamy, oozy cheese. So yum! Recipe on page 112
Hello home cooks! Join me this month as I give a roast chook and a prawn roll the gourmet treatment, make spring-fresh pasta and satisfy your sweet tooth with a lemon-flavoured dessert on BHG TV on Fridays at 7pm on Channel 7. KAREN MARTINI
GO TO BHG.COM.AU FOR MORE FOOD TIPS AND TRICKS.
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Fresh vegies and herbs, plus lots of lemons, are on the ingredients list for these scrumptious recipes
White chocolate torte with limoncello You’ll go nutty for this flourless cake! Make your own almond meal in a food processor and flavour it with Sicily’s signature liqueur for a rich, tangy torte. ➤ Recipe on page 112
DECEMBER 2018 BHG 109
WHOLE BAGUETTE WITH KING PRAWNS, MINTED CABBAGE AND CRISPY PANCETTA Preparation time 15 mins Cooking time 5 mins Serves 4-6 250g lat pancetta, cut into long thin batons ½ white wombok or cabbage, very inely shredded 3 handfuls mint leaves, inely sliced 50ml extra virgin olive oil Juice of 1 lemon, plus extra to drizzle Sea-salt lakes and freshly ground black pepper, to season
The classic Aussie prawn roll is
2 long thin baguettes 100g salted butter, at room temperature 4 green shallots, sliced on angle 2 handfuls watercress 2 Tbsp ground sumac 12 king prawns, cooked, peeled and split in half lengthways, tails on (optional) STEP 1 Preheat a large frying pan over medium-high heat, add pancetta and cook until brown and crisp. Drain on paper towel and set aside to cool. Put cabbage and mint in a large bowl, toss. Add oil and juice, season and toss again. STEP 2 Slice baguettes down the middle, off-centre, and spread
reimagined to make it even more delicious 110 BHG DECEMBER 2018
generously with butter, then season. Fill with dressed cabbage, shallots and watercress. Put sumac in a small bowl. Dip end of each prawn in sumac and lay down the length of baguettes. Drizzle lemon juice over prawns. Serve scattered with crispy pancetta.
COOK’S TIPS • Purchase fresh, crispy, thin baguettes for best results. • Cut the bread sticks into small sections to hand around. • Slicing the baguette off-centre allows the filling to be displayed.
Whole baguette with king prawns, minted cabbage and crispy pancetta Take your sandwich making to the next level with this crowd-pleaser.
FABULOUS FOOD
Burnt butter and harissa chicken salad with grapes Dress up a simple roast chook with chargrilled shallots and homemade dressing for a zesty salad. ➤ Recipe on page 114
FABULOUS FOOD
A lovely Italian liqueur, White chocolate torte with limoncello
Roast tomato, zucchini and pastina salad with burrata
ROAST TOMATO, ZUCCHINI AND PASTINA SALAD WITH BURRATA Preparation time 10 mins Cooking time 2 hours Serves 4 6 very ripe tomatoes 3 cloves garlic, skin on 1 Tbsp caster sugar 6 sprigs fresh thyme, leaves stripped 2 Tbsp fresh tarragon leaves, inely chopped, plus extra to garnish 80ml extra virgin olive oil, plus extra 40ml 4 small white zucchini, sliced lengthways Sea-salt lakes and freshly ground black pepper, to season Juice of 1 lemon ½ bunch of mint leaves, torn 250gm stelline or tubetti pasta, cooked and kept warm 2 balls of fresh burrata or buffalo mozzarella STEP 1 Preheat oven to 100°C fanforced (120°C conventional). Put tomatoes in a small baking tray, so they fit snugly. Add garlic, sugar, thyme and tarragon. Drizzle over half the oil and roast, uncovered, for 2 hours or until tomatoes have broken down. STEP 2 Meanwhile, preheat a ribbed grill plate over high heat. Toss zucchini in remaining oil, season and grill on both sides until charred and tender. Arrange zucchini in a large shallow serving bowl, pour over lemon juice and scatter over mint. Set aside. STEP 3 Remove tomatoes from 112 BHG DECEMBER 2018
oven and when cool enough to handle, use your hands to remove the skins and discard. Squeeze flesh out of garlic, discarding skin. Put tomatoes, garlic and tray juices in a large bowl and mash, adding extra oil as you go, to make a dressing. STEP 4 Add half the dressing to pasta and toss to coat. Spoon dressed pasta over the zucchini. Tear burrata or buffalo mozzarella and place on top. Scatter over extra tarragon leaves. Spoon over remaining tomato dressing. Serve.
COOK’S TIP Burrata, meaning ‘buttery’ in Italian, is a fresh cheese made from a mix of mozzarella and cream. When broken open it oozes creamy panna, containing scraps of mozzarella. The richly flavoured cream has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours it is considered past its prime.
WHITE CHOCOLATE TORTE WITH LIMONCELLO Preparation time 15 mins Cooking time 40 mins Serves 8-10 Cooking oil spray, to grease 250g white chocolate, plus extra 50g, inely chopped 200g lightly salted butter, cold, diced
you can make your own limoncello with lemon peel, vodka and sugar syrup – wow! 250g blanched almonds 180g caster sugar 5 free-range eggs, separated Zest of 1 lemon 60ml lemon juice 30ml limoncello (lemon liqueur) or fernet-branca 1 handful laked almonds Icing sugar mixture, to dust STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Grease and line base and sides of a 25cm springform cake tin with baking paper. Put white chocolate and butter in a heatproof bowl and set over a small saucepan of barely simmering water, stir until melted. Set aside. STEP 2 Put almonds in a food processor and blitz until mixture resembles a rough meal. Add caster sugar and blitz again, then transfer to a large bowl. Put egg yolks in a large bowl and whisk until foamy. Fold yolks into almond mixture. Fold in lemon zest and juice. Add melted chocolate mixture and limoncello and mix until just combined. STEP 3 Using an electric handheld beater or stand mixer, whisk egg whites to form soft but firm peaks. Gently fold egg whites into almond mixture until combined. Pour into prepared tin, sprinkle the top with flaked almonds and bake for 40 minutes. Sprinkle torte with extra chopped chocolate, halfway through cooking. Allow to cool for 15 minutes before removing from tin. Cool torte completely before serving dusted with icing sugar. ➤
Perfectly poached eggs from the microwave Ready in under
3 minutes
3 easy steps Just add eggs and hot water.
Microwave for 1 minute 20 seconds.
Rest for 1 minute and serve.
Available in the food storage aisle. Cooking guidelines are based on a 1000W microwave oven. Š 2018 The Decor Corporation Pty. Ltd. Des. Reg. Pat. Pend.
FABULOUS FOOD
WATCH TO WIN! WIN A TRIP FOR TWO TO THE COBRAM ESTATE OLIVE HARVEST WORTH OVER $2,000
Scan the QR code with your phone camera to experience the Cobram Estate olive harvest in VR-360. For your chance to win a trip for two to the Cobram Estate olive harvest in May 2019, watch to the end of the video and click the link. To enter, tell us in 25 words or less, what is one thing that makes Cobram Estate unique?
SCAN HERE
DID YOU KNOW From growing the olive trees, to picking, pressing and bottling, our team looks after every step of the process to create the freshest, healthiest and tastiest Extra Virgin Olive Oil.
THE WINNER WILL RECEIVE: Two private jet return tickets from Melbourne to Boundary $GPF 8KEVQTKC CV C FCVG KP /C[ FWTKPI VJG QNKXG JCTXGUV O # VQWT QH VJG %QDTCO 'UVCVG QNKXG ITQXGU GZRGTKGPEG VJG QNKXG JCTXGUV CPF OCMKPI QH %QDTCO 'UVCVGoU (KTUV *CTXGUV 'ZVTC 8KTIKP 1NKXG 1KN O # FGNKEKQWU NWPEJ KP VJG QNKXG ITQXGU O
Burnt butter and harissa chicken salad with grapes
BURNT BUTTER AND HARISSA CHICKEN SALAD WITH GRAPES Preparation time 20 mins Cooking time 10 mins Serves 4-5 1 bunch green shallots, trimmed 50ml extra virgin oil Sea-salt lakes and freshly ground black pepper, to season 150g butter 1 clove garlic, crushed 1 Tbsp harissa Squeeze of lemon juice 24-30 red seedless grapes, sliced in half 2 Lebanese cucumbers peeled, skin scored with a fork and sliced 1cm thick 1 store-bought roast chicken (warm) 2 Tbsp laked almonds, toasted STEP 1 Preheat a ribbed grill plate over high heat. Toss shallots in oil and season. Grill for a few minutes on both sides, until charred. Set aside. STEP 2 Put butter in a medium frying pan over high heat. Cook until butter starts to smell nutty, froth and the milk solids have separated, use a large spoon to skim the froth and discard. Pour the brown butter into a large bowl. Add garlic, harissa and lemon juice, season to taste. Add grapes and stir until combined. STEP 3 To serve, arrange cucumbers on a large serving platter. Remove the chicken breasts, thighs, legs and oysters, and tear into large pieces. Lay chicken on top of the cucumbers. Top with shallots and spoon over dressing and grapes. Scatter over almonds. â–
Photography Marina Oliphant; styling Jamie Humby
G
rown on pristine farmland in the Murray River Valley, our olives are picked at optimum ripeness and cold-pressed within 4-6 hours to ensure freshness for maximum health DGPGĆ‚VU CPF ITGCV VCUVG
Celebrate the
GOOD OIL t
Make a pork roast, seafood salad and fruit tart with tasty extra virgin olive oil, yum!
he summer entertaining season has begun and these creations are the stuff of feasting dreams. The secret is to use fresh Aussie ingredients with extra virgin olive oil as the hero – good quality EVOO is oh-so tasty and gives the best texture and flavour, not to mention being totally delicious!
Crispy calamari with Asian slaw For the best flavour and crunch, deep-fry calamari in extra virgin olive oil. Spices and herbs give this seafood dish an Asian twist. Recipe on page 119
SUMMER ENTERTAINING
Sticky smoky slow-roast pork with sage and crackling Perfect crackling requires three key things – drying, salting and rubbing in extra virgin olive oil. So addictive! Recipe on page 119
DECEMBER 2018 BHG 117
SUMMER ENTERTAINING
ALL ABOUT EVOO • Choice has named Cobram Estate
Australia’s best extra virgin olive oil. It’s also the only oil to be awarded gold medal status by Choice. Congrats! • You can deep-fry in Australian EVOO. It is safe and stable to cook with. • EVOO is a mono-unsaturated fat, which is a good, heart-healthy fat. • Unlike many other regular olive oils, EVOO is not processed using chemicals or high temperatures, which destroy the nutritional benefits. • Store your oil in the dark glass bottle it comes in to ensure it stays fresh.
118 BHG DECEMBER 2018
Summer strawberry and peach cheesecake tart Cheesecake, but not as you know it – beautifully encased in a rich olive oil pastry and topped with fresh fruit of the season. Recipe on page 120
CHOOSE THE RIGHT OIL
Robust Crispy calamari with Asian slaw
CRISPY CALAMARI WITH ASIAN SLAW Preparation time 20 mins Cooking time 10 mins Serves 6 2 tsp sea-salt flakes 1 tsp Chinese five spice powder ½ tsp freshly ground black pepper 500g calamari tubes, cleaned, tentacles reserved Extra virgin olive oil, classic flavour, for frying, plus extra 1 Tbsp 1 cup tapioca flour or cornflour 1/3 cup self-raising flour 80ml water Sliced long red chilli, to garnish ASIAN SLAW 2 cups shredded red cabbage 1 cup snow pea sprouts 1 carrot, cut into matchsticks 1 zucchini, shaved into ribbons 2 green shallots, thinly sliced ½ red capsicum, thinly sliced ½ cup of combined coriander leaves and Thai basil leaves ¼ cup roasted salted peanuts, roughly chopped DRESSING ¼ cup sweet chilli sauce 2 Tbsp extra virgin olive oil, light flavour Juice of ½ lime STEP 1 To make dressing, put all ingredients in a jar, secure lid and shake well. Set aside. STEP 2 To cook calamari, line 2 large oven trays with paper towel.
Sticky smoky slow-roast pork with sage and crackling Combine salt, five spice powder and pepper in a small bowl. Set aside. STEP 3 Slice calamari in half down length of hood, then cut each half crossways into triangular pieces. Cut tentacles in half. STEP 4 Pour enough oil into a medium saucepan so oil reaches 4cm up the side of the pan. Heat over medium-high until hot (180°C). STEP 5 Put a third of the tapioca flour into a large bowl and set aside. Combine self-raising flour, water and extra oil in a large bowl until a smooth paste forms, then add calamari and toss to coat. Working in 3 batches, toss a third of the calamari in the tapioca flour. STEP 6 Cook calamari in the hot oil, adding pieces to pan quickly one by one. Cook for about 3 minutes or until light golden and crispy. Remove from oil and transfer to prepared trays. Sprinkle with a little of the five spice mixture. STEP 7 Repeat twice more with remaining calamari, tapioca flour and five spice mixture, allowing oil to reheat in between batches if necessary. STEP 8 Arrange slaw ingredients on a large platter, top with calamari, garnish with chilli. Serve with dressing.
STICKY SMOKY SLOWROAST PORK WITH SAGE AND CRACKLING Preparation time 20 mins plus overnight drying and marinating Cooking time 3 hours 50 mins Serves 6 ¼ cup maple syrup, plus extra 1 Tbsp
The most pungent in flavour with strong notes of fresh green grass. This is the oil you need when you really want to taste the flavour. Great for dipping slices of fresh bread into, as well as being the best choice for cooking strong-flavoured meats such as beef, lamb or pork.
Classic
Classic is the go-to all-rounder, as the flavour is moderate. This is the oil you can use for all types of cooking, but especially well suited to chicken, vegetables, pasta dishes and even barbecuing. It can also be used for deep-frying.
Light
Light refers to the flavour intensity, not the fat content. A less pungent olive variety is used to make this oil, resulting in a far more delicate flavour. It is the best option for seafood, sweet baking, such as in cakes and biscuits, Asian stir-fries and deep-frying.
SUMMER ENTERTAINING
CRACKLING 500g piece pork skin 2 Tbsp extra virgin olive oil, robust flavour 4 tsp sea-salt flakes STEP 1 To begin making crackling, arrange pork skin on a kitchen paper lined tray, skin side up. Refrigerate overnight, uncovered. STEP 2 Put maple syrup, extra virgin olive oil, sage, paprika, fennel seeds, garlic and salt in a large zip-lock bag and massage until combined. Add pork and massage to coat. Refrigerate overnight to marinate. STEP 3 Preheat oven to 150°C fan-forced (170°C conventional). Transfer pork to an oven tray. Season with pepper. Pour stock into base of tray, cover with a piece of baking paper, followed by a piece of foil, securing tightly, so no steam will escape. STEP 4 Roast for 3½ hours or until pork is very tender. Set aside, covered, to keep warm. STEP 5 To make crackling, use a pair of sharp scissors to cut pork skin into 1cm thick lengths and arrange on an oven tray. Increase oven to 220°C fan-forced (240°C conventional). Pour extra virgin olive oil over pork skin, massage well, then sprinkle with salt and massage again until well coated. Roast for 20 minutes or until pork is crisp and golden. STEP 6 Transfer pork shoulder to 120 BHG DECEMBER 2018
Summer strawberry and peach cheesecake tart a serving board and begin to pull it apart slightly using 2 forks. Drizzle pork with a little of the pan juices and transfer remaining to a small serving dish. Serve pork topped with extra fried sage leaves, with pan juices and crackling, and Apple, fennel and watercress salad on the side. TO MAKE AN APPLE, FENNEL AND WATERCRESS SALAD Combine 1 cored and very finely sliced red apple, 1 very thinly sliced bulb of baby fennel, including fronds, 2 cups watercress sprigs and 1 Tbsp currants in a large bowl. Whisk together ¼ cup extra virgin olive oil, juice of 1 lemon, 1 tsp Dijon mustard and season. Drizzle over the salad and serve scattered with ¼ cup roughly chopped smoked almonds.
SUMMER STRAWBERRY AND PEACH CHEESECAKE TART Preparation time 20 mins plus 1 hour resting and 30 mins cooling Cooking time 35 mins Serves 8 250g tub spreadable cream cheese 1 free-range egg, separated Finely grated zest of ½ lemon 1 tsp vanilla extract ½ x 250g punnet strawberries, hulled, thickly sliced 1 large yellow peach, stoned, halved, thinly sliced ¼ cup caster sugar 1 Tbsp raw sugar Double cream, to serve
PASTRY 1½ cups plain flour, plus extra to dust ½ cup almond meal ¼ cup icing sugar mixture Finely grated zest of ½ lemon Pinch of fine salt 100ml extra virgin olive oil, light flavour 2 Tbsp lemon juice 2 Tbsp iced water STEP 1 To make pastry, combine flour, almond meal, icing sugar, zest and salt in a large bowl. STEP 2 Pour in oil, juice and water, and mix with a wooden spoon until almost combined. Transfer to a clean surface and use your hands to knead into a ball, then shape into a disc. Wrap in plastic wrap and refrigerate for 1 hour. STEP 3 Preheat oven to 220°C fan-forced (240°C conventional). Put an empty large oven tray into oven to heat. STEP 4 Meanwhile, lightly dust dough with extra flour, then roll out between 2 sheets of baking paper to form a rough oval, about 40 x 35cm. Remove top sheet of paper and neaten pastry edges with fingertips. STEP 5 Combine cream cheese, egg yolk, lemon zest and vanilla in a medium bowl until smooth. Spoon into centre of pastry. Spread to coat, leaving a 5cm pastry border. STEP 6 Put strawberries and peaches in a large bowl. Add caster sugar and toss. Decoratively arrange fruit on top of cheese layer. STEP 7 Gently fold bare pastry edges towards centre of tart, partially covering filling. Lightly beat egg white and brush pastry edge with a little egg white, then scatter with raw sugar. Carefully transfer tart, still on the paper, onto the hot tray. Bake for 35 minutes or until pastry is golden brown. Set tart aside for 30 minutes to cool, then serve with cream on the side. ■
Photography Andre Martin; styling Annette Forrest; food preparation Elle Vernon
3 Tbsp extra virgin olive oil, robust flavour 1 Tbsp fresh whole sage leaves, plus extra fried leaves to serve 1 Tbsp smoked paprika 1 Tbsp fennel seeds 2 cloves garlic, finely grated 1 tsp sea-salt flakes 1.5kg boneless pork scotch roast, tied with butcher’s twine Freshly ground black pepper, to season 125ml chicken stock Apple, fennel and watercress salad, to serve (recipe this page)
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HEALTHY FOOD SEEN ON BHG TV
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MAYONNAISE Makes about 500g
kitchen
his recipe ticks all the boxes. It’s easy, yummy and full of good healthy fats. Eat this for breakfast and you’ll easily make it through to lunch. It also travels well to take to school or work.
EGG, BACON & NORI ROLL UPS Preparation time 6-10 mins Cooking time 15 mins Serves 4 6 free-range organic eggs Pinch of sea-salt lakes and freshly ground black pepper 2 Tbsp coconut oil 122 BHG DECEMBER 2018
8 rashers bacon, rind removed 4 toasted nori sheets 2 Tbsp mayonnaise, mixed with a splash of tamari (see recipe, right) 1 head baby cos lettuce, leaves separated 1 avocado, sliced STEP 1 Crack eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper. STEP 2 Heat a 20cm non-stick frying pan over medium heat and add 1 teaspoon of the coconut oil. Once oil is hot, pour in a quarter of the egg
4 free-range organic egg yolks 2 tsp Dijon mustard 1 Tbsp apple cider vinegar 1 Tbsp lemon juice 400ml olive oil Sea-salt lakes and freshly ground black pepper, to season
GUEST CHEF: MEET PETE! Passionate about good food, TV host, chef and author Pete Evans regularly gets into the kitchen on BHG TV to share his love of cooking with healthy, delicious recipes.
Put egg yolks, mustard, vinegar, lemon juice, oil and a pinch of salt in a glass jug and mix with a hand-held blender until smooth and creamy. Season. Or, put egg yolks, mustard, vinegar, lemon juice and pinch of salt in the bowl of a food processor and process until combined. With motor running, slowly pour in oil in a thin stream and process until thick and creamy. Season. Store in a sealed jar in the fridge for 4-5 days.
Photography Steve Brown; styling Lucy Tweed
Pete’s
Love a fry up? Give bacon and eggs a tasty Japanese twist!
mixture and swirl pan to coat base. Cook for about 40-60 seconds, or until lightly golden underneath and moist on top. STEP 3 Slide omelette out of pan and onto a cutting board. Repeat to make another 3 omelettes. Set aside and cover to keep warm. STEP 4 Heat a non-stick frying pan over medium heat and add remaining coconut oil. Once pan is hot, add bacon and fry for 2 minutes on each side, or until golden and crisp. Set aside and keep warm. STEP 5 Place a nori sheet on a board. Lay 1 omelette on top. Spread with 2 teaspoons mayonnaise, then layer 2 lettuce leaves, 2 rashers bacon and a quarter of the avocado across the edge closest to you. Tightly wrap the roll all the way to the end. Trim ends with a sharp knife, then cut into 3 pieces. Repeat with remaining nori, omelette and fillings to make 4 rolls. Store in the fridge for up to one week.
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FOOD NEWS
better
Two amazing Aussie ingredients, plus fruity
DRINK THE FRUIT OF THE VINE Summer entertaining just got a lot sweeter with McWilliam’s Fruitwood wines. Choose between the wonderfully fruit-driven white or moscato, or don’t choose and take home both! Serve chilled with lunch or dinner, or use as base ingredient for cocktails. Both are a dazzling tropical fruit explosion. The white features pineapple and passionfruit flavours, while the moscato has pineapple and lychee. Visit mcwilliams.com.au.
food
wines and chic servingware
the essential Whether you use it to bake, fry, drizzle or roast, Cobram Estate extra virgin olive oil, or EVOO, is a kitchen superstar. Adding flavour and richness to any dish it has been named the best Australian EVOO for quality and taste by consumer advocacy group Choice. It’s fresher, tastier and better for you. Visit cobramestate.com.au.
oils
GO BANANAS FOR BAKING Eat well and feel good doing it with a wholesome, gluten-free baking alternative. Macro has partnered with the Watkins family from tropical Queensland to bring you Macro Green Banana Flour, $6 for 300g, only at Woolworths. Created when the Watkins family noticed the amount of bananas going to waste, this flour offers growers another market for their produce and bakers a good-for-gut-health flour.
PARTY PLATTERS Mix and match pieces from the gorgeous Laguna collection from Maxwell & Williams to create signature table settings with a breezy, beachy feel. Each piece of ceramic servingware is hand-painted and many feature detailed embossing, and the prices range from $3.95 to $49.95. Visit maxwellandwilliams.com.au.
124 BHG DECEMBER 2018
r e m m suentertaining
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Terms and conditions: Payment taken at point of order, we aim to deliver by courier within 7 working days from dispatch, stock subject to availability. $9.95 delivery offer available for a limited time only, original delivery price is $13.95. *Free returns on online purchases paid with PayPal only, see cottontraders.com.au. For orderline opening times, please see cottontraders.com.au. Calls from landline are free, for calls from a mobile please speak to your mobile provider for advice on charges. Prices quoted are those ruling at time of production. Due to circumstances beyond our control, prices may have to be altered. One promotion per order. Our privacy policy and full T&C’s are available online at cottontraders.com.au. Offer ends 26th July 2019. Reg No 2125768. Reg office: Cotton Traders House, Atlantic Street, Altrincham, Cheshire WA14 5GZ, United Kingdom.
COLOUR & STYLE
summer Bring the calming colours of the sea and sky into your home, then sit back and relax
in blue b
lue-on-blue, white-with-blue, blue-plus-one, there’s one thing for sure, this sublime colour is an all-time favourite with home decorators. While considered a safe colour, its many shades can deliver a striking interior that is as calming as it is memorable and it’s timeless in its appeal. Read on…
China blue
A full-scale refurbishment of your home not on the cards just now? Assemble a pretty vignette of white and blue ceramics, blue-tinged succulents and hydrangea blooms. PS, apply Yates Hydrangea Blueing Liquid Aluminium Sulfate to the soil to intensify the blue of the flower.
126 BHG DECEMBER 2018
NOD TO HAMPTONS STYLE Bring the tranquil vibe of a coastal holiday home to your interiors. Go all out with airy whites, natural textures and shiplap wall cladding. Include a lively mix of blues, from brightest turquoise and deepest marine right through to powdery blues. Prefer a high-contrast scheme? Then look no further than our brilliant coral reefs for inspiration. Here, warm vibrant orange complements the cool blues, while adding an element of boisterous fun. ➤
COLOUR & STYLE
Storage hacks
Lovin’ these narrow shoe holders, allowing you to squeeze in storage where there is none! Arranged side by side and topped with timber, these black cabinets look ultra smart against a deep Caribbean blue. Trones in Black, $34.99 for a two pack, IKEA.
RELAXED LIVING Dive into deeper blues, whether they be marine, indigo or denim. They’re best shown off when teamed with a crisp white rather than a creamy shade. This applies to your fabrics and decorative pieces as well as your walls and furniture. Along with solid colours, opt for a mix of patterns, including stripes.
AN ELEMENT OF SURPRISE Successful schemes are those that are anything but predictable. And so while you may take the quickest route to a calm and clutter-free living room by painting your walls and storage shelves the same shade of grey, an injection of playful yellow, energetic red-orange and a moodlifting soft turquoise will have everyone sitting up and taking notice. The trick to easing these different shades into the room is repetition – cushions, rug and accent pieces.
ROCK A FEATURE WALL Think feature walls have had their time? Think again! A tiled wall gets the thumbs-up award. This chimney breast is dressed in hand-glazed Moroccan tiles. Each piece is unique in colour and the irregularity of the edges only adds to their beauty, bringing natural texture and character to contemporary spaces. For similar, check out Bondi Cotto Zellige wall tiles, Eco Outdoor. ➤
i
FOR SHOPPING DETAILS, SEE STOCKISTS PAGE DECEMBER 2018 BHG 129
COLOUR & STYLE
CLASSIC COMBO Country furniture and stonewash blue make a good pair. For a risk-free way of adding pattern, line the back of a glass-fronted cabinet with a bold blue-on-white wallpaper. Hexagonal wallpaper, GP & J Baker Parterre in Indigo, Elliott Clarke Textiles.
Electric yellow is an unexpected choice in the bedroom but this plucky colour signals how thinking outside the box can yield a unique scheme. Playing a supporting role, the denim blue coverlet cools and takes the edge off the yellow. Choose cabinet doors and drawer fronts in whites or soft neutrals to quieten the wall colour around them as your tastes change.
PERFECT PAIRINGS WITH BLUE Taubmans Endure Schooner
Taubmans Endure Frivolous
Haymes Bumble Bee
SJW by Resene Loza de Barro
Wattyl Smokey Herb
Go for dramatic, moody teals. They work with bright accents – crimson, citrus yellow or green.
Give bold aquamarine a test run. Don’t go overboard, one piece of furniture is enough to make an impression in a room full of neutrals.
Neighbours on the colour wheel, blues and greens are a match made in heaven.
130 BHG DECEMBER 2018
Taubmans Endure Ship Harbour
Haymes Olympian Blue
SJW by Resene White Night
Create a powerful scheme with navy. Set it of with crisp white architectural details. Add warmth with natural wood and woven materials. ■
Photography ti-mediacontent.com. Colour reproduction may differ due to the printing process.
Sleeping beauty
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Expert care for the sun aware
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This year SunSense is celebrating 30 years of protecting skin from the harsh Australian sun. As well as offering the highest SPF available in Australia*^ with both UVA and UVB protection, the SunSense range has been developed to suit individual needs for all ages and skin types. SunSense is proudly Australian owned and made, and our partnership with the Melanoma Institute of Australia is part of our ongoing commitment to protect sun aware Aussies everywhere.
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DECO INSPIRATION
ways with
3 one room OCEAN BREEZE
Choose the style for your living area that makes you want to come home and put your feet up
GLOBAL FUSION
h
ave you ever stood in your living room and thought it needs a complete makeover. No idea where to start? Well, start by deciding on a style and colourway that appeals. Next, nail down the basics – sofa, coffee and side tables, a console or sideboard and the flooring. Then the fun bit, choosing the fabric, wallpaper, blinds, rugs, cushions and decorative pieces – all of which should support your dream theme. These are your steps to an awesome makeover. Illustrating what you can do are these vastly different rooms, which use the same key pieces (yes, the floor counts), yet they’re all fabulous in their own unique way! ➤
VINTAGE VIBE
Start with 3 key pieces
Art Select Parquet, POA, Karndean Design Flooring.
Hemnes sideboard in white stain, $349, IKEA.
Farlov three-seater sofa in Flodafors white cover, $899, IKEA. DECEMBER 2018 BHG 133
DECO INSPIRATION ON THE WALL Supersize your artwork. Not only will you create a layer of interest, the solidity of the navy blue walls will be minimised.
ocean
e z e e r b
Wattyl Billie Jean
Cole & Son Albemarle Piccadilly Tile wallpaper in blue and white, Radford.
Blendworth Jacobean Forget Me Not fabric, Verve Designer Collections.
CONSOLE STYLE A statement wallpaper is your cue to show it off to the max! Instead of a boxy console, opt for a see-through unit.
ESSENTIAL ELEMENTS • Pattern play Shy away from sea-inspired motifs. Instead, coordinate blue and white stripes, florals, tile and abstract designs. • Bare boards Parquet and strip flooring rule here. • Mono magic Share your love of blue around with a monochromatic rug that echoes the intensity of the wall colour.
COMFY ARMCHAIR Do your room a favour and include a variety of ‘whites’ in your material mix. This will prevent your room looking too one-dimensional.
Love a Hamptons or coastal
ROMAN BLINDS Choose a navy fabric design with a white background to temper bold blue walls. If you decide to use it for custom blinds, repeat it elsewhere – say, in a cushion or two.
SIDEBOARD SHOWCASE Balance large expanses of white and navy with accessories featuring both. These objects act to soften and bridge the divide between light and dark.
HOORAY FOR THE SLIP Never fear, white is here! Slip covers can be protected with fabric guard, spot treated and machine washed over and over again – as good as new! ➤
ACCENT CUSHIONS Add a sandy scatter cushion or two for instant warmth. FLOOR RUG Ground your scheme with a plain or patterned rug to match the wall colour. COFFEE TABLE Look out for white coffee or side tables with clean lines that do double duty as storage and display.
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FOR SHOPPING DETAILS, SEE STOCKISTS PAGE
style? All-white furniture and vibrant blue are your keys to success DECEMBER 2018 BHG 135
DECO INSPIRATION
global
n o i s fu
SJW Coloured By Resene Arabe
Catalina furnishing fabric in Red, John Lewis.
Andrew Martin Atlantis Stone wallpaper, Unique Fabrics.
Taubmans Endure Salsa Diane
ON THE WALL Go for subtle texture for wall surfaces. This can be a paint finish or something similar to this cement brick design wallpaper.
SIDEBOARD SHOWCASE A collection of interesting accessories, sourced from around the world, makes for a fascinating tablescape.
ESSENTIAL ELEMENTS • Neutral base The best way to work in spicy colours and busy patterns is to stick with neutrals for walls and furniture. • Textural interest Authentic tribal sculptures, ceramics, rugs and artisanal crafts will infuse rooms with global character. • Display souvenirs Artefacts from your travels will hold extra significance for you and become a talking point.
COMFY ARMCHAIR Unless you’re drawn to one particular culture, opt for a mash-up of different nomadic prints and patterns.
Mix everyday pieces with an
ROMAN BLINDS Imbue your rooms with a modern aesthetic by using smart window coverings in spicy red and orange ikat-style, diamond or tile designs. ➤
ACCENT CUSHIONS Look to black and white tribal designs with a pop or two of earthy colour in your soft furnishings to cosy up the space.
SOFA STYLE Keep comfort top of mind. A sofa with curved arms and plush cushions is ideal. COFFEE TABLES Introduce true-to-theme black wrought iron to your interiors. FLOOR RUG And for tactile appeal – a neutral, textured rug.
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FOR SHOPPING DETAILS, SEE STOCKISTS PAGE
eclectic mix of tribal patterns to reflect your love of far-away lands DECEMBER 2018 BHG 137
DECO INSPIRATION ON THE WALL Feature a swoon-worthy botanical wallpaper as you would art. ‘Frame’ it with the white of the deep skirting and the wall above the picture rail.
vintage
vibe
PRETTY BLOOMS Go wild with cut flowers, the ones you’re likely to find in a cottage garden – peonies, stock and hydrangeas.
Taubmans Sweet Sixteen
Sanderson Fruit Aviary wallpaper in Duck Egg, Domestic Textile.
Clarke & Clarke Keaton Blush fabric for blinds, Marco.
SIDEBOARD SHOWCASE You are best to opt for matt finishes over gloss. Here, the sideboard is paired with an ornate rescue mirror, doused with white chalk paint.
ESSENTIAL ELEMENTS • Muted colours Pastel pinks, lavenders and greens are your go-to colours. Think delicate tints of blush and moss. • Modern affair Embrace romantic florals, avoiding ruffles, ribbons and bows to ensure contemporary appeal.
COMFY ARMCHAIR Balance out the room’s cooler tones with a pink brushed cotton statement chair.
i
FOR SHOPPING DETAILS, SEE STOCKISTS PAGE
At the heart of this feminine
ROMAN BLINDS Window furnishings are as necessary as icing on a cake. Here, the geo print of tailored blinds offers interest without clashing with the wallpaper.
Photography ti-mediacontent.com
CUSHION ACCENTS Let today’s oversized floral prints mingle with solids and geometric prints, with pastel colours the common denominator.
COFFEE TABLE Furnish the room with country-look white furniture with wood tabletops for contrast, which tie with the parquet floor.
RELAXED SOFA The curvaceous design and relaxed fit of this sofa suits an ultra-feminine and romantic scheme
FLOOR RUG Anchor your scheme with a floor rug using the wallpaper for colour inspiration. Avoid a busy design for an uncluttered feel. ■
easy living, country-style look are soft pastels and pretty botanicals DECEMBER 2018 BHG 139
QUICK FIXES
door dilemma 1 RESETTING A DOOR IN A FRAME
STEP 5
If your front door is binding on the frame but the screws in the hinges are tight, slight movement in the house – which is a common occurrence – has shifted the frame out of alignment. To solve the problem, you’ll have to do a bit of adjusting on how the hinges are sitting in the frame.
Gather your supplies Before STEP 6
Wedges; screwdriver; door stands; replacement hinges to match existing (3); pencil; utility knife; chisel; exterior PVA glue; matchsticks; hammer; drill; 3mm drill bit; 1.5mm plastic packers
For you to note
After
STEP 7
STEPS
To make door stands, cut two 600-900mm lengths of 70 x 35mm pine, then cut a notch out of the centre of each. You can also buy door clamp or door holder stands from tool retailers online.
on the frame, the hinges need to be packed out at bottom and recessed at top. Chisel an extra 1 or 2mm out of hinge housing at door top so hinge sits below surface of door edge. STEP 8 Predrill, then screw new hinges. On bottom hinge, use 1.5mm packers, cut to suit, under hinge to raise it a little. STEP 9 Measure distance from top hinge to centre hinge, then mark and cut a housing for this hinge in jamb. Plug screw holes in existing hinge housings on jamb. STEP 10 Stand door on wedges at front and back, and adjust so height is right. Drive one screw in top, centre and bottom hinges. If bottom hinge is a little deep, add more packers. Test swing of door, adjusting if necessary, then fit remaining screws.
door dilemma 2
Here’s how
STEP 2
STEP 8
STEP 3
STEP 9
STEP 4
STEP 10
140 BHG DECEMBER 2018
STEP 1 Support door on wedges and unscrew hinges from frame. STEP 2 Place door in door stands, hinge side up, and drive a wedge to hold it in place. STEP 3 For extra support, install an extra hinge in the centre of the door. Hold hinge on edge of the door and mark around it using a sharp pencil. STEP 4 Cut along drawn line using a utility knife to slice paint neatly. STEP 5 Chisel out a housing for central hinge so it finishes flush with the door edge. STEP 6 To ensure a tight fit for the screws in new hinges, plug old screw holes by gluing matchsticks into holes. In most cases, you can hold 3 matches at hole entrance and tap them in. When they can go no further, they’ll snap off. STEP 7 As the door top is rubbing
ADJUSTING KITCHEN CABINET HINGES Are the doors on your kitchen cabinets a bit out of line so the gaps between them are uneven? The only tool you’ll need to solve this problem is a screwdriver. On the part of the hinge that sits on the cabinet, there are adjusting screws that move the door up and down, in and out, and side to side. Give the screws a slight turn to move the doors until the gaps between them are even and are back in line.
y
ou never really think too much about your doors until they stop working, which is when they become really annoying. While you might think fixing your doors is a job for the pros, most repairs are quite simple, so you can do them yourself. ➤
door s a m m e l di FIXED!
Don’t get in a pickle over doors that get in a jam
QUICK FIXES
door dilemma 4
door dilemma 3
FIX A BINDING EXTERNAL DOOR If your door is binding on the frame have a look at the hinges. The screws may have worked loose and a few turns with a screwdriver may fix it. If the screws have stripped the timber and aren’t gripping, you’ll need to add new timber so they can. Here’s how it’s done.
Before
After
Gather your supplies STEPS
Screwdriver; 2-part bog filler; spatula; sandpaper; pair of replacement hinges; drill and various bits; white paint
Here’s how STEP STEP 1 1
After
STEPS
Gather your supplies Scrap timber for wedge; drill and 5mm bit; exterior PVA glue; 6mm dowel; sharp chisel
STEP STEP 2 2
Here’s how
STEP 2
STEP 1 With door in open position, knock a wedge under it to support its weight. Use your drill to unscrew STEP 4 hinges and lift door out. STEP 2 Drill out screw holes using a 5mm bit. Using a bit that is a millimetre smaller than the dowel will make it a tight fit. STEP 3 Squeeze PVA glue into screw holes and tap in a short length of dowel. STEP 4 Using sharp chisel, cut off dowel so it’s flush with the hinge housing. Leave glue to dry. STEP 5 Wedge door up in open position. First screw hinges into holes that didn’t need repairing. Drill pilot holes into dowel using hinge as a guide, then screw the door back on.
STEP 4
142 BHG DECEMBER 2018
Another common kitchen door problem is the top hinge ripping out of the cabinet, usually taking a fair chunk of the cabinet with it. The result is a door that won’t close and is left hanging. The good news? Repairing the damage and rehanging the door is easier than you think!
STEP 5
STEP 1 Remove door from cabinet and also remove the remaining hinge block. STEP 2 Mix a small amount of 2-part bog filler and patch the damage. Make the filler slightly proud of the cabinet. Leave to set. STEP 3 Sand back the filler flush with the face of the cabinet, being careful not to sand through the melamine. Disguise the patch by painting it white to blend with the cabinet. STEP 4 It is generally easier to use new hinges rather than trying to refit old ones. Kitchen hinges are pretty standard, so new hinges should fit into the holes in the door. Use the template supplied with the hinges to mark positions of new hinge blocks on the cabinet and drill the required holes. STEP 5 Screw the hinge blocks to the cabinet then attach the hinges to the blocks. Adjust the door with the adjusting screws on the hinge. ■
i
FOR PROJECT SUPPLIES, SEE STOCKISTS PAGE
Photography Alamy. Phil Aynsley, John Halfhide, Dieter Mylius
Before
REPAIRING A BLOWNOUT KITCHEN HINGE
C L O T H E S L I N E
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CHRISTMAS PROJECT
d l i w Go
wine
with
Got a few hours up your sleeve? Why not put your DIY skills to work and create a quirky centrepiece for your Christmas celebrations
a
dd special decorations to your Christmas table this year with a pair of clever wine-bottle holders. The reindeer fits right in with the spirit of the festive season, while the kangaroo adds local flavour to the occasion. You can easily cut out the shapes with a jigsaw and there’ll be enough materials left over to make another pair. That’s another Christmas gift sorted!
Reindeer diagram
Here’s how
Each square on grid is 20mm ANTLERS
Each square = 20mm
LEG
BODY
Gather your supplies 1220 x 610 x 12mm AA grade plywood
You’ll also need Pencil; ruler; jigsaw with curve-cutting blade; drill with 10 and 5mm bits; 80, 120 and 180 grit sandpaper; PVA glue; rag; clear polyurethane varnish; paintbrush; leather scraps; 25mm flat head nails; cutting pliers; hammer
For you to note When using power tools, wear all safety gear required and refer to your product instructions.
144 BHG DECEMBER 2018
STEPS STEP 1 On plywood, use pencil and ruler to draw a 20mm grid measuring 600 x 600mm. Referring to reindeer and kangaroo grid diagrams, mark where each shape crosses the gridlines, then join these lines following the shape of each part. You’ll need 2 leg pieces for both the reindeer and kangaroo. STEP 2 Insert a curve-cutting blade into your jigsaw, then cut out each of the shapes. In tight corners, use a 10mm bit to drill a starter hole for your jigsaw blade. STEP 3 Use 80-grit sandpaper to remove cutting marks from edges of all your pieces. Follow with 120-grit sandpaper for a smoother finish. STEP 4 On body pieces of reindeer and kangaroo, use a 5mm drill bit to create the eyes. Make the hole about 5mm deep. ➤
STEP 2
STEP 3
STEP 4
SEEN ON BHG TV
FRIDAYS 7.00
Add a little animal magic to your next bash with these wine-bottle holders. Easy and inexpensive to build, they’re definitely a party starter.
G’day there! It’s a nice change doing small projects like this. You don’t need many tools and you see the results of your handiwork the same day. Check out more great DIY projects on BHG TV, Fridays at 7pm on Channel 7.
i
FOR PROJECT SUPPLIES, SEE STOCKISTS PAGE
ADAM DOVILE
GO TO BHG.COM.AU FOR MORE DIY TIPS AND TRICKS.
CHRISTMAS PROJECT
Each square on grid Each square = 20mm
Kangaroo diagram Each square = 20mm
HIPS
STEPS
STEP 5
STEP 8
STEP 6
STEP 10
STEP 7
146 BHG DECEMBER 2018
STEP 11
STEP 5 To assemble reindeer, spread glue in the notches at the top of legs and in the underside of the body. Join the legs to the body so the notches in each interlock. Slightly splay the legs towards the head and tail of the reindeer. Remove excess glue with a damp rag. STEP 6 Spread glue in notch at bottom of antlers and in notch in the body just behind the head. Join antlers to body so notches in both interlock. Remove excess glue. Leave for 2 hours for glue to set. STEP 7 To assemble the kangaroo, join the hips to the notch towards the bottom of the body, the arms to the notch towards the top and the legs in the large notches in the hips. Remove excess glue. Insert wine bottle in kangaroo to check that there is sufficient room between the legs. Leave to dry for 2 hours.
LEG STEP 8 Apply 2 coats of clear polyurethane varnish to both wine holders. Allow to dry and lightly sand with 180-grit sandpaper between coats. STEP 9 Cut the kangaroo’s ears out of leather scraps. You could use an old belt in your wardrobe. STEP 10 To fix the ears to the kangaroo, you’ll need to cut 2 nails in half using cutting pliers. STEP 11 Using the cutting pliers to hold it, hammer the nail through the ear, then place it on the head and nail the ear to the head. Repeat for the second ear on the other side of the head. ■
DIY TIP When using a jigsaw, make sure you use the correct blade for the material you’re cutting. There are also other blades that give you a clean cut or cut the material quickly.
Photography Sue Ferris; styling Jo Greenwood; project John Rae; diagram Stephen Pollitt
BODY
Powerful, cordless and with up to 75 minutes runtime. Athlet cordless handstick vacuum range German-engineered with cleaning results comparable to a 2400 watt conventional corded vacuum cleaner,* the Bosch Athlet cordless handstick vacuum cleaner is well-equipped for thoroughly cleaning the entire house. www.bosch-home.com.au
*Dust pick up in comparison to a 2400 watt vacuum cleaner from Bosch (BGL32400AU) on carpet and hard floor with crevices. Operation time varies depending on the model selected.
HOME HELP
IN ASSOCIATION WITH BOSCH
t spring s a f 5 cleaning hacks Clever shortcuts that make more time for you – you’ve gotta love that!
Bosch Athlet RuntimePlus cordless vacuum cleaner.
1
SOCK IT TO ’EM
Dust your blinds or ceiling fan using a cotton sock and a solution of equal parts white vinegar and water. Clean these fixtures first, as dust will drop on to the surrounding surfaces.
A light, ergonomic design makes it easy for you to manoeuvre.
Quick charging and no docking station saves you time and space.
2
WHIZZ ROUND
3
ALLERGY ALERT
4
SOFA SO GOOD
5
FRESHEN UP
Make light work of your vacuuming with a high performance, cordless, freestanding vacuum cleaner. Its extra-long running time and super-light design allows you to whizz round your whole home in record time. Vacuum your hard floors rather than sweeping them to prevent allergy-aggravating dust wafting into the air.
When spot cleaning your sofa or rug, avoid saturating the fabric and remember to blot dry rather than rub. To remove lingering smells from your sofa, sprinkle it with baking soda, leave for 20 minutes, then vacuum it up.
Easy to clean and bagless.
148 BHG DECEMBER 2018
You’ll find more clever cleaning tips at bhg.com.au
Photography Chris L Jones; styling Vanessa Tidy
Runs for up to 75 minutes (depending on power setting.)
BETTER YOU
How to add gratitude to your attitude, have a healthy thyroid and use products to play up your best features
you
Photography Getty Images
better
DECEMBER 2018 BHG 151
BETTER BEAUTY
1
PAMPER YOUR
t u o p
Easy ways to make your lips look and feel lush and lovely today!
y
our lips are unique, they’re part of the beautiful package you were born with. Yes, you can have them filled if you want a bigger pout, but quite often your originals will suit you best of all. When it comes to lipstick, if your lips are your best feature, play them up with bold colours; if not, keep them soft and pretty. Either way, they deserve to be pampered and treated with TLC.
152 BHG DECEMBER 2018
CREATE SHAPELY LIPS
If your lips are looking less than lush work a little magic with lip pencil. The outer rim naturally fades over time so if yours has, you’re not alone. Cosmetic tattooing is one solution, but lip liner is much simpler. Use a matching shade to your lipstick or if you’re wearing gloss, go for a nude shade. If one or both of your lips is very small, cheat – apply the pencil just outside your natural line. TRY Colour Elixir Universal Lip Liner, $20.95, Max Factor; Color Sensational Shaping Lip Liner, $13.95, Maybelline New York.
2
BOOST KISSABILITY Keeping up the hydration will help to make your pout luscious. Lips don’t have sweat or oil glands so they can easily become dry and parched, especially in low humidity, cold, wind or sunny conditions. You get the idea – all year round. If your lips are constantly dry, check you’re not a habitual licker. If you are, try to remember your saliva has a drying effect, so it’s not moisturising. TRY Lip Care Balm, $32, Jurlique; Pearl Soft & Silky Lip Balm, $5.95, Blistex; Nightly Lip Treatment, $75, Dermalogica.
Pink lips are pretty and help teeth look whiter.
Run a lip pencil around your lips for a plumper look.
5
3
CAN’T-GO-WRONG COLOUR
Lipstick colours work best when they’re in harmony with your skin tone – pink for cool, peach for warm. But regardless of whether your lipstick choice is bold or soft, you’ll know it’s right when it makes your complexion sing. If in doubt, go for a rosy pink – it always looks pretty. TRY Stay Satin Liquid Lip Colour in It Girl, $14.95, Rimmel; Colour Intensifying Lip Balm in Refined Rose, $17.95, Max Factor; Intense Colour Lip Crayon in Earthy Nude, $9.95, Natio.
PREVENT UV DAMAGE
The skin on your lips is the most sensitive Pulling faces can im area of your face so prove your pout. it needs protection. When you’re outside, use a lip balm or lipstick with sunscreen. If you’re prone to cold sores be aware that too much sun exposure can be a trigger for the virus, which sits dormant under the skin. If your immune system is low or you’re feeling exhausted, limit exposure. TRY Moisture Plus Sheer Pink Ultra Hydrating Lip Balm SPF15, $5.99, Carmex; Hydro Care Lip Balm, $3.98, SPF15, Nivea.
Let the smile change the world, but don’t let the world change
your smile
UNKNOWN
4
DO A POUT WORKOUT
Kissing is good for your lips. Yeah! Why? Because lips are muscular in nature and putting them through a daily exercise routine, not necessarily kissing, will help to keep them more youthful looking. There are lots of ideas and how-to videos on the internet, so if you’re feeling inclined, check them out.
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DRINK FOR PLUMPNESS Keeping up internal hydration is essential for your whole body, including your lips, to remain healthy. If you’re perspiring or in a hot climate, you need to drink more water. Don’t wait until you feel thirsty because by then you’re already dehydrated.
eyes BETTER BEAUTY
ON YOU
2
NURTURE THE SKIN
Treat the area around your eyes very gently and apply an eye cream daily. Divide a pea-size amount between ring fingers and pat over your orbital bones, stopping halfway in. TRY Revitalift Laser X3 Eye Cream, $44.95, L’Oreal Paris; Rapid Dark Circle Repair Eye Cream, $34.90, Neutrogena.
t
he eyes have been called the windows to the soul for a very good reason – your peepers communicate so much about what you’re thinking and feeling. They’re also what you focus on when you’re talking to someone. So what better reason is there to make yours more beautiful? It doesn’t take much and, who knows, they may become your new best feature.
1
ILLUMINATE THE ZONE
Highlighters reflect light and make the skin look smoother. When applied to natural high points, such as the tops of cheeks and brow bones, they give them a lift. An illuminating concealer is also ideal for reducing dark circles. Start from the inner corner of the eye and blend down towards the top of each cheek. TRY Watt’s Up! Highlighter, $53, Benefit; Dream Lumi Touch Concealer, $17.95, Maybelline New York.
3
DRAW THE LINE
Eyeliner will effectively make your lashes look thicker, with or without the addition of mascara. Choose a liquid liner if you want to create a distinct line or blend a dark pencil along your top lashes for a softer effect. TRY Kohl Pencil, $8.99, Models Prefer; Colour Chameleon in Black Diamond, $37, Charlotte Tilbury.
Photography Getty Images Prices are approximate and a guide only Due to the printing process, colour reproduction is a guide only
Try these tricks to enhance and brighten the look of your eyes and make them sparkle
Use brow products for a better shape.
5
Define your eyes with a blend of light and dark colours.
4
PLAY WITH SHADES
Soft shadows applied to your lids and into socket creases add brightness, whereas a blend of darker and mid-tone shades adds drama. For guidance, look for a palette with instructions on colour placement. TRY Rose Nude Eyeshadow Palette, $12.99, Models Prefer; Smoky Eyes Eyeshadow Makeup Case, $17.99, Profusion.
FRAME THEM UP
Styled brows not only provide frames for your eyes, they make you look more refreshed and youthful. Even thin, sparse brows will do the job with the addition of a little brow pencil or powder. TRY Mechanical Eyebrow Duo, $14.95, Natio; Easy Breezy Sculpt + Brow Pomade, $16.95, Covergirl.
7
6
FLUTTER THOSE LASHES
Mascara is one way to make your lashes look thicker, but another great option is false lashes. They’re easier than they’ve ever been to put on and the more you wear them, the more you’ll love them. TRY Volume Starter Kit 101, $13.99, Eylure; True Volume Lashes Chic, $8.99, Kiss; Natural Lashes, $9.49, 1000 Hour Lashes.
LOOK REFRESHED
Avoid looking tired by reducing any redness above and below your eyes. A quick and easy fix is to apply a touch of concealer to your lids and, for under your lower lashes, run a line of concealer over the area and blend gently. TRY Under Eye Cushion Concealer, $17.95, Natio; Signature Essentials Beauty Sleep Eye Brightener, $8.95, Ulta3.
DECEMBER 2018 BHG 155
BETTER LIVING
There is good everywhere and so much to be thankful for. This Christmas, give yourself the simple gift of feeling grateful
GET A
e d u t i att
gratitude s
WHATCHA GONNA DO ABOUT IT? You can sit around feeling all woe is me, coveting what everyone else appears to have, or you can get a grip and work on your gratitude attitude! It might sound trite, but being mindfully thankful for your blessings – the big ones and the seemingly insignificant ones – can have a powerful effect on your wellbeing. Studies show that people who consciously cultivate gratitude are happier, more fulfilled, less stressed and, get this, healthier, than those who bemoan and worry about what they lack. It’s not that they’re unaware the world can be a bit rough around the edges, they just choose to cherry pick the positives!
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Photography Adobe Stock, Getty Images
o you didn’t quite make it to the Seychelles on hols this year and you’re pretty sure Santa isn’t leaving you a two-carat sparkler under the tree. Maybe your car is old as dirt, maybe your home could use a makeover and maybe you ain’t young anymore… speaking of makeovers!
These ARE the good old days. Years, or even weeks from now, you could find yourself wishing you had spent more time appreciating the good in
front of your face!
CULTIVATING GRATITUDE • Begin a gratitude journal. See below for how to get started. • Look around and take note of what is already yours. Appreciate abundance! Feeling dissatisfied with your lot can lead to needless debt and regret. • Be aware of your self-talk. Personal negativity can become a self-fulfilling prophecy. • Don’t engage in gossip. Counter with a positive comment instead. • Bite your tongue before complaining. Your worst day is someone else’s best day. • Extend grace by putting yourself in someone else’s shoes. Acknowledge you don’t always know what others are dealing with at any given moment. • Make a habit of saying something nice to people wherever you go. You have the power to turn someone’s day around with just your words! • Share! At dinner, go around the table and have everyone share one thing they’re grateful for today. • Write a letter of thanks. Send it to someone who has made a difference in your life. This is a meaningful exercise for both writer and recipient. HOW TO KEEP A GRATITUDE JOURNAL • Get yourself a gorgeous notebook and a lovely pen. There are online journals you can download, but who doesn’t love beautiful stationery? Also, actually
writing your words by hand may make the act even more purposeful. • Write every morning. Carve out a few minutes to jot down three things you are thankful for right now. Keep it simple – hot coffee, silence, new shoes or Keith Urban on the radio. • Use your journal in the evening. Write down a few things that made you happy during the day – maybe it’s a kindness someone showed you, finally completing a big project or spending time with friends. PEOPLE WHO ACTIVELY PRACTISE GRATITUDE ARE OFTEN • Less stressed • Happier in their own skin • Fun to be around • More likely to exercise and eat healthily • Better able to handle setbacks or disappointment • More optimistic about the future • Good at living fully in the moment • Aware that anger and resentment only hold them back
READ IT! The Little Book of Gratitude – Create a life of happiness and wellbeing by giving thanks, by Dr Robert A Emmons (Hachette, $12.99). Available from hachette.com.au and online book retailers.
turn it
around
X: I really hate my kitchen. I wish I could afford to remodel. ❑ I am so lucky to have a functioning kitchen with which to cook for and nourish my family. X: Never-ending laundry needing to be done! Grrr! ❑ So thankful for clothes to wear, a machine to wash them in and a line to hang them on. X: I’m so sick of my job. ❑ I’m grateful for a way to make money so I can achieve my goals. X: I hate my thighs. ❑ Thank you thighs for carrying my legs that help me get around and get stuff done!
REASONS TO BE THANKFUL! • Fuzzy slippers • Hot chai • Good friends and laughter • Music that lifts your spirits • Puppies and kittens • Lattes • Books • Crisp clean sheets • The ocean’s roar • Rainy days • A safe place to call home
DECEMBER 2018 BHG 157
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THYROID HEALTH
Could a wonky thyroid be causing you to gain weight? Here’s the scoop
IS YOUR
thyroid
on the blink? HOW TO SPOT IT AND GET ON IT
y
ou eat right. You exercise, you drink your water and you don’t smoke. You try to get enough sleep. In fact, you are practically the poster child for healthy living. Why then, in the name of all that is holy on God’s green earth, is it so hard for you to shift a measly few kilos? No matter what you do, that scale just won’t budge. Or worse, it’s heading in the wrong direction altogether! To add insult to injury, despite your good living ways, you’re feeling decidedly blah. You’re tired all the time, anxious, foggy-brained and just generally out of sorts. What’s really going on here?
LIGHT-BULB MOMENT! Your thyroid might be messing with you. This important little gland has a big job. Located at the base of the front of your neck, and shaped like a butterfly, the thyroid is responsible for producing hormones that regulate metabolism, mood, digestive function, body temperature, brain, heart, muscle and bone health. Among women aged 40-plus, the most common type of thyroid disorder is hypothyroidism, aka an underactive thyroid. Trouble is, many telltale symptoms can niggle and lurk for years. They may be misdiagnosed as other conditions, chalked up to menopause or dismissed as something you just need to live with, which, of course, you do not! ➤
DECEMBER 2018 BHG 159
THYROID HEALTH
WHO’S AFFECTED? Anyone can develop thyroid issues, but they affect more women than men. Some risk factors include: • Family history • Being female and middle-aged • Autoimmune disease (Hashimoto’s Disease, for example, is a condition where the immune system attacks the thyroid, causing it to malfunction) • Certain meds, such as lithium, used to treat bipolar disorder • Being born with an underdeveloped thyroid (congenital) • A pituitary gland disorder, such as a benign tumour
Underactive
THYROID SYMPTOM CHECKER ❑ Unexplained weight gain ❑ Difficulty losing weight despite best efforts ❑ Anxiety, depression ❑ Feeling exhausted ❑ Sleep disturbance ❑ Intolerance to cold ❑ Dry, irritated skin ❑ Mood swings ❑ Infertility ❑ Muscle cramps, odd aches and pains ❑ Thinning hair, brittle nails ❑ Impaired memory, poor concentration ❑ A noticeable swelling of your thyroid gland (goitre) that may make swallowing difficult
160 BHG DECEMBER 2018
Be open with your doctor about any supplements you take, especially iron or calcium, as they may interfere with absorption of thyroid hormone replacement meds • Radiation treatment for certain cancers • Pregnancy • Surgery or other treatment for an overactive thyroid • Iodine deficiency, although rare in developed countries today. Iodine is a mineral necessary for healthy thyroid function. Sources include seaweed, eggs, dairy, iodised table salt, prawns and prunes. WHAT TO DO If you suspect something is amiss, see your GP. They may go over your history, do a physical exam and order blood tests to check your thyroid hormone levels, specifically thyroid-stimulating hormone (TSH), triiodothyronine (T3) and thyroxine (T4). Left untreated, symptoms may worsen, and serious complications such as heart trouble, infertility, birth defects and nerve damage can occur.
Overactive THYROID?
Hyperthyroidism happens when the thyroid gland produces too many hormones. It’s less common than an underactive thyroid but symptoms can include weight loss despite having a strong appetite, heart palpitations, shortness of breath, muscle weakness, diarrhoea, red, irritated eyes and vision problems. Graves’ Disease, an autoimmune condition, is the leading cause of hyperthyroidism in Australia. Got symptoms? Get to the doc asap.
WHAT’S THE TREATMENT PLAN? If you are diagnosed with an underactive thyroid, you’ll likely be prescribed a thyroxine replacement drug called levothyroxine. It can take a while to get the dose right, but you should start to feel better fairly quickly. Yearly thyroid function tests will be recommended. ■
SITE TO SEE Visit The Australian Thyroid Foundation for information and support: thyroidfoundation.org.au
FOR A
V I S I B LY WHITER
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HEALTH NEWS
betterhealth
Live on the brighter side of life by addressing your health issues
OCD support
Ask your GP how prescription medicine can help take the ZHLJKW Rƅ \RXU body and mind.
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TAG IT
Shedding excess kilos isn’t always easy, in fact it can be challenging at times and often downright frustrating, but rather than give up, talk to your GP. They’ll help you assess all aspects of your health and weight-loss struggles and offer ways to support you on your journey to successfully achieving a more healthy weight. For more information, go to cansciencetaketheweightoff.com.
Skin tags are small pieces of soft, hanging skin, which often occur in creases or folds. They’re common among men and women after midlife, and although there’s nothing nasty about them, they can be irritating and look unattractive. Thankfully removal is easy with an over-the-counter therapy available at your pharmacy. Try Medi Freeze Skin Tag Remover, $25.99.
HELPFUL READ CanScienceTakeTheWeightOff.com © 2018 iNova Pharmaceuticals (Australia) Pty Limited. ABN 13 617 871 539. Level 10, 12 Help Street Chatswood NSW 2067, Australia. p. 1800 630 056. www.inovapharma.com AU-2018-04-0017
Having been through grief and loss Lisa Gallate shares her story in Hitting My Reset – A Memoir on Grief and How to Make it Fit Your Life (lisagallate.com, $26.99). The book aims to increase discussion about a human condition that applies to us all. Gallate hopes to help others understand their experience and add meaning to their lives.
Photography Getty Images. Prices are approximate and a guide only. Always read the label. Use only as directed. If symptoms persist, see your healthcare professional. Check product label for storage details.
Controlling your weight can take more than diet, exercise and willpower. In fact, your brain can work against you causing you to put weight back on.
Obsessive compulsive disorder (OCD) is an anxiety disorder where a person performs certain actions repeatedly to alleviate fears or intrusive thoughts. In Australia almost one in 30 people will experience it in their lifetime. Cognitive behavioural therapy (CBT) is considered the most effective treatment but face-toface sessions with a psychologist are often not possible. Now an online treatment can be accessed from mentalhealthonline.org.au
NUTRITIOUS HEMP SMOOTHIE
PROT EI N
INGREDIENTS
• 1 tbsp Thompson’s Hemp Wholefood Powder Unflavoured
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METHOD 1. Place all ingredients into your food processor and blend until smooth. 2. You might like to add a little water to thin the mixture, if needed. 3. When ready, pour into a chilled glass and enjoy!
✓ Grea re and Great naturall sour protttein, ei fibre source of protein, tty acids aacid ds essential fat fatty ✓ Vegan & vegetarian friendly f ndlyy ✓ 100% natural superfood errfood ✓ Made in Australia
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BETTER TRAVEL Take in the view at Bennett’s Bluff, Queenstown at sunset.
better
travel
Take an action-packed break in Queenstown, tour the palaces of Portugal, and get up close and personal with amazing wildlife in India, Sri Lanka and the Galapagos Islands
Photography Alamy, Getty Images
Encounter amazing animals in the Galapagos Islands.
Visit the fabulous Fronteira Palace in Portugal. DECEMBER 2018 BHG 165
BETTER TRAVEL
w
ith four definite seasons and events year-round, Queenstown is a mustvisit for Australians wanting a short break in a town that has it all. 1. UP, UP AND AWAY One of the best ways to see Queenstown is by helicopter. Whether you are getting hitched on the peaks in a memorable wedding ceremony, taking heli-ski turns to brag about or having a heli-tour of local wineries, an amazing heliexperience awaits in any season. helicopter.co.nz 2. THE BUTLER DOES IT Get your own luxury travel curator with a stay at glamorous new The Rees Lakeside Residences and live like a king or queen. Be pampered and love it, then perhaps come back for more! The Rees Hotel,
Queenstown offers a choice of hotel rooms and apartments, all with superb views of Lake Wakatipu and The Remarkables mountains, award-winning service and an authentic taste of southern New Zealand hospitality. therees.co.nz 3. STAY THE COURSE Queenstown is a golfer’s heaven with proximity to seven major courses within an hour’s drive. Enjoy the choice of lush greens on a resort course or challenging fairways and distracting mountain backdrops, with the cosmopolitan choice of the ‘19th hole’ in the town to celebrate your score. 4. WINTER THE EASY WAY Ski and board as close as 15 minutes away at one of four resorts. The snowfields of Coronet Peak, The Remarkables, Cardrona and Treble
Heli-wine experience Bike trails abound
l, The Rees Hote Queenstown
BOOK IT What: A holiday to Queenstown, New Zealand Where: Fly to Queenstown Airport (ZQN), stay at The Rees Hotel, Queenstown When: All four seasons! More: queenstownnz. co.nz
Book at therees.co.nz quote promo code BHG2019 for 15% off best available rate Dec 18, March & April 19. Subject to availability.
Queenstown is a scenically jaw-dropping natural outdoor playground.
Words Caroline Davidson
SPECIAL OFFER:
Cone offer something for every level of snow bunny, family or thrillseeker. Après ski can’t be beaten in the town where there are more bars per capita than in New York! Take the hard work out of a ski holiday with the family: have The Rees’ ski concierge set you up with equipment, passes and transfers – all before you arrive. 5. SPRING HAS SPRUNG Last-minute deals for the shoulder seasons of spring and autumn can save you bucketloads to go towards activities on your bucket list. Think less people, cheaper flights, accommodation and great deals on activities. 6. ACTIVE OR RELAXED? Queenstown is the adrenaline capital of New Zealand, some say the southern hemisphere. But extreme activities such as bungee jumping, heli-skiing and jet boating are balanced by relaxing
pursuits, such as great hiking and biking, spa treatments and onsens, wining and dining, shopping or a cruise on the century-old coalfired steamship TSS Earnslaw on Lake Wakatipu. Or simply enjoy breathtaking lake and mountain views from the comfort of your hotel. 7. FOODIES’ PARADISE From burgers to baristas, wineries to wagyu, and French influence to New Zealand’s finest local produce, Queenstown’s awardwinning restaurants, chefs and local eateries can match it with the best from around the world. Locally sourced produce including beef, lamb and salmon are served with culinary flair by executive chef Ben Batterbury at the sophisticated True South Dining Room. therees.co.nz/wine-food/ true-south-dining-room
8. WINE WORTHY Queenstown and Central Otago produce arguably the best pinot noir in the world. Taste it straight from the cellar door at famous local wineries such as Amisfield, Mt Difficulty, Gibbston Valley Winery and Felton Road. Compare local wines with French bordeaux at The Rees’ Bordeau Wine Lounge or go the whole barrel and treat yourself to a heli-tour of the best local wineries hosted by wine expert and general manager of The Rees, Mark Rose. therees.co.nz/activities1/wine-tours 9. FAMILIES THAT PLAY TOGETHER A trip to Queenstown is affordable and fun for families. Try an uphill gondola ride and a (thrilling) luge sled ride, take a farm or Lord of the Rings tour, enjoy a jet boat or bike ride, ski or board in winter and laugh together when it’s all over! FIND OUT MORE queenstownnz.co.nz W i n te r f u n f or e v e
r yo
ne
An authentic taste of New Zealand is just ‘across the ditch’ in every season DECEMBER 2018 BHG 167
BETTER TRAVEL
Madeira Flowe
r Festival
Portugal and Madeira Travel to this gorgeous corner of the earth to visit its amazing palaces and intoxicating gardens
t
ucked away in the westernmost corner of Europe, Portugal’s famous mariners discovered the sea routes to India. Its architecture was influenced by Spanish, Roman and Moorish styles. Blue and white glazed ceramic tiles (azulejos) decorate walls, arcades, columns and water tanks. And much of the history of Portuguese discovery has been painted onto these tiles, along with romantic stories, landscapes and plants. PALACIO DE FRONTEIRA Palaces were built from the revenue of Portuguese trade and colonies and reflect the Baroque influence of flamboyant architecture and garden design. One such palace is Palacio de Fronteira, built in the 1600s, with vast and exquisite boxed parterre gardens and a huge water tank decorated with the country’s most precious collections of blue ceramic tiles. MONSERRATE Sintra sits in the hills behind Lisbon, loved by the rich and royal, who built palaces here to escape the heat. Monserrate is the one to visit first, a neo-Gothic palace that inspired Lord
Fronteira Palace
168 BHG DECEMBER 2018
Words Sandra Ross; photography Alamy, Robin Powell, Shutterstock
Madeira in full bloom.
SEEN ON BHG TV
FRIDAYS 7.00 Byron with its ‘ruined splendour’ and gentle sense of decay. It’s a fantasy palace with garden to match, built in 1856. The restored estate was opened to the public in 2010 and won a European Garden Award in 2013.
Madeira’s lush beauty.
QUINTA DA REGALEIRA Don’t miss this gothic fantasy land set in four hectares of lush gardens. Exotic features include a Promenade of the Gods with statues of Greek gods. The Chapel Crypt is hidden in its forest and contains symbols of the Knights Templar. The 30m-deep Initiation Well, now covered with moss, vines and ferns, was never intended to hold water but was used for secret rituals. Spiral steps and carved columns line the interior and the well links to the underground labyrinth on the property. PORTO Head north to Porto – famous for the production of Port, which is still stored in the vast cellars that stretch along the banks of the Douro River. Art Deco in style, Casa de Serralves is pink in colour with a spare silhouette and minimal decoration. It’s the collaboration of three master craftsmen – a cabinetmaker, ironworker, and jeweller and glass worker. The garden style is as architectural as the house, making a huge impression. There are avenues of liquidambars, horse chestnuts, oaks and beech, with terraces to the lake. MADEIRA FLOWER FESTIVAL Off the coast lies Madeira, an archipelago of four islands loved for its namesake wine and tropical gardens. Many of the buildings here date from its heritage as a ‘sugar cane’ town in the 15th and 16th centuries. Each spring, Madeira hosts a week-long flower festival with a grand parade, floats, dancing, colourful costumes, carpets of flowers, flower mural ‘Wall of Hope’, outdoor concerts and fabulous food. A highlight is the Children’s Parade where children dress up and dance in the Municipio Square.
The blue and white azulejos (tiles) in the Fronteira gardens.
TRAVEL TIP Named Europe’s Leading Destination in 2018 by the World Travel Awards, Portugal is a must-visit. For more info, go to visitportugal. com. Madeira Flower Festival
Monserrate
Graham Ross from Ross Garden Tours will travel to Portugal and Madeira in April 2019. Call 1300 233 200 or visit rosstours.com.
BETTER TRAVEL
Leopards, tigers and sloth bears, oh my! Wild adventures around the globe
Go leopard spotting in Sri Lanka.
w
hen you think of going on safari, images of African plains and the Big Five come to mind – but if it’s animal encounters you’re after, then perhaps it’s time to search a little further afield...
Drink in ocean views from the Chena Huts.
India is an energetic collage of culture, colour, aroma and flavour, providing a feast for the senses and a holiday experience like no other. Unbeknown to most, it is also home to some of the rarest animal encounters on the planet. Go on a quest for elusive Bengal tigers with the help of expert naturalist guides in Ranthambore National Park. This stunning endangered subspecies, along with leopards 170 BHG DECEMBER 2018
and crocodiles, has made this former royal hunting ground home – resulting in some of the best game viewing possible at this vast wildlife reserve in northern India. Embark on APT’s Spirit of India journey to view the tigers firsthand.
‘THE GATHERING’ IN SRI LANKA Not only a warm, friendly and sun-drenched beach destination, Sri Lanka is also home to numerous world-class national parks. Visit
Words Katharyn Polan
ELUSIVE BENGAL TIGERS OF INDIA
IN ASSOCIATION WITH APT TRAVEL
taking in the magnificent views of the surrounding jungle and seascape while lounging by a private plunge pool. Embark on APT’s 13-day Spirit of Sri Lanka tour to experience the luxury of Yala National Park. Visit aptouring.com.au/trips/asia/sl13
CLOSE ENCOUNTERS IN THE GALAPAGOS ISLANDS The huts are perched on the outskirts of Yala National Park. Lunch with a view at the Chena Huts.
South America offers more unique animal experiences than any other continent, with the Galapagos Islands and Amazon region being two standout destinations for animal lovers. Located in complete isolation from the rest of the world, some 1000 kilometres from South America, the Galapagos Islands are as spectacular as they are eccentric. Embrace this fragile ecosystem – referred to as a living museum and showcase of evolution – with a stay at Finch Bay Hotel, located in the heart of the islands, for a truly once in a lifetime adventure.
TO FIND OUT MORE Visit APT’s wild encounters at aptouring.com.au or call 1300 196 420.
300 Asian elephants come
together for the largest congregation of its kind in the world Nap time for this Galapagos fur seal.
in September to October to witness ‘The Gathering’ at the Minneriya National Park, where up to 300 Asian elephants come together for the largest congregation of its kind in the world. Or take a walk on the wild side with a stay at the Chena Huts, perched on the outskirts of the Yala National Park – home to unique animals such as leopards and sloth bears, to name a few. Stay amid nature in a luxurious pavilion,
Hear the call of the wild in Yala National Park.
KIDS’ PLAY 1 Complete your stable set with feed and water troughs. These are made from a combination of craft sticks and balsa wood lengths and rods. This trough has been loaded up with ‘hay’, while its twin (see opposite) trough is filled with ‘water’ – just shredded blue tissue. 2 Protect your horses from the elements with a stable made from an off-the-shelf crate with a few additions such as these balsa wood stall dividers, hinged popsicle gate and walls. PS, lovin’ this simple horse blanket made from a leather offcut. It’s bound to keep your horse warm and toasty. 3 Assemble a course of easy-make jumps made from balsa wood ‘feet’, pre-drilled craft sticks and rods embellished with red and white electrical tape. Set the bar low enough for beginner riders to clear the jump and raise it for the more experienced equestrian.
free PROJECT SHEET
1
HORSING AROUND
Gather your
supplies
You’ll also need
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Here’s how
s g their toy horsestable set! adore puttin make Your kids will paces with this easythrough their
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i
FOR SHOPPING DETAILS, SEE STOCKISTS PAGE
2
Photography Chris L Jones; styling Vanessa Tidy
So it’s easy for you to follow, we’ve put the step-by-step instructions for this toy stable set on a project sheet. The project sheet also includes a complete list of the supplies and tools you’ll need to do the job.
SEEN ON BHG TV
FRIDAYS 7.00 Quick, shut the popsicle-stick gate!
3
horsing
around
Your kids will adore putting their toy horses through their paces with this easy-make stable set!
Create the corral using bamboo rods.
Secure raffia ‘hay’ bales with fine wire.
c
heck out this fun project you can make with, and for, your horse-mad young ’uns. Simply gather a crate, bamboo garden stakes, lengths and rods of balsa wood, popsicle sticks, faux greenery and grass, mossy rocks and various bits and pieces from craft and toy stores, and you have the makings of a first-class equine facility. Add horses and giddy-up! Thirst-quencher trough
A stable to call home
Feed trough
Corral your horses
Evergreen paddock
Equestrian jumps
Hay bales
BETTER CRAFT
Everything you need to know
to create Christmas Get stitching, hooking and sewing and make this your most lovely festive season yet!
aid with your st count. You will be working in a spiral, so mark first st at the beginning of each round.
CROCHET ABBREVIATIONS ch = chain dc = double crochet dc2tog = draw up a loop in each of next 2 sts, yarn over hook and draw through all 3 loops on hook dec = decrease inc = increase htr = half treble rep = repeat st/s = stitch/es sl st = slip stitch tr = treble Changing yarn and colour When changing yarn, or adding a new colour to your work, always work the last loop of your final stitch with the new colour or yarn, then proceed as pattern directs.
SAFETY FIRST The Christmas light baubles, the three amigos and Dash the reindeer are intended to be for decoration only and not as toys. Take care around children under the age of three, as they contain small parts that may present a choking hazard.
MUSHROOM 1
Christmas mushrooms
CHRISTMAS MUSHROOMS Easy crochet Measurements Mushroom 1: about 8cm tall Mushroom 2: about 7cm tall Mushroom 3: about 5cm tall
Gather your supplies • DMC Woolly 50g ball in Red 058 • DMC Woolly 50g ball x 1 in White 001 • DMC Natura Just Cotton 50gm ball x 1 in White 01
You’ll also need 3-3.25mm crochet hook; stitch marker or small safety pin; polyester fibrefill; tapestry needle; domed glass cloche, 20cmH x 10cm dia.; dried moss for decoration; string of battery-operated seed lights
Here’s how Tension: Correct tension is not essential for this project. NOTE: Mark the first st with a stitch marker or safety pin so you know exactly where you began. Marking will
Stalk Using white yarn, commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. Round 2: 2dc in each st to end … 12dc. Round 3: 1dc in back loop of each st to end. Rounds 4 to 12: 1dc in each st to end. Round 13: * 2dc in next st, 1dc in next st, rep from * to end … 18dc. Round 14: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end … 24dc. Round 15: * 2dc in next st, 1dc in each of next 3 sts, rep from * to end … 30dc. Round 16: * 2dc in next st, 1dc in each of next 4 sts, rep from * to end … 36dc. Fasten off. Mushroom cap Using red yarn, commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. You will now be working in a spiral; mark the first st at beginning of each round. Round 2: 2dc in each st to end … 12dc. Round 3: * 2dc in next st, 1dc in next st, rep from * to end … 18dc. Round 4: 1dc in each st to end. Round 5: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end … 24dc. Round 6: 1dc in each st to end. Round 7: * 2dc in next st, 1dc in each of next 3 sts, rep from * to end … 30dc. Round 8: * 2dc in next st, 1dc in each of next 4 sts, rep from * to end … 36dc. Fasten off.
To make up
MUSHROOM 3
Using white yarn and French knots, embroider random spots on mushroom cap. Firmly fill stalk with fibrefill, place mushroom cap on top, then join stalk to cap with a sl st or sew closed, filling cap with fibrefill prior to completing seam.
Stalk Work as for stalk of Mushroom 2.
MUSHROOM 2
Complete as for Mushroom 1. Arrange all 3 mushrooms in dome. Decorate base of dome with dried moss, add seed lights and glass cloche.
Stalk Work as for stalk of Mushroom 1 to end of round 3, then continue as follows: Rounds 4 to 9: 1dc in each st to end. Round 10: * 2dc in next st, 1dc in next st, rep from * to end … 18dc. Round 11: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end … 24dc. Round 12: * 2dc in next st, 1dc in each of next 3 sts, rep from * to end … 30dc. Round 13: * 2dc in next st, 1dc in each of next 4 sts, rep from * to end … 36dc. Fasten off. Mushroom cap Work as for cap of Mushroom 1 to the end of round 3, then continue as follows: Round 4: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end … 24dc. Round 5: 1dc in each st to end. Round 6: * 2dc in next st, 1dc in each of next 3 sts, rep from * to end … 30dc. Fasten off.
To make up Complete as for Mushroom 1.
Mushroom cap Work as for cap of Mushroom 1 to end of round 7. Fasten off.
Reindeer cross-stitch
To make up
REINDEER CROSS-STITCH Finished size: 12.5 x 12.5cm
Gather your supplies • DMC stranded cotton, 1 skein each 666 and 986 • 32-count Belfast linen (3609.18), 20 x 20cm • DMC tapestry needle, size 22 • 15cm embroidery hoop • Gold glitter paint • Paintbrush • Adhesive-backed felt sheet (optional) • Pressing cloth
Here’s how NOTES: 1 Use 2 strands of DMC thread when cross-stitching and 1 strand when backstitching. 2 Fold fabric centre into quarters and crease to locate fabric centre. Mark centre with water soluble pen. Locate centre of Reindeer cross-
stitch chart (overleaf). Referring to the chart, begin your stitching in the centre of the fabric. 3 Thread required colour of stranded cotton onto needle, bring needle from the back of work through to the front, leaving a 3cm tail at back of work. Hold tail, and work your first few stitches over it. This will secure your thread. Never tie a knot in your thread. 4 Work cross-stitch in horizontal rows from left to right. Stitch crossstitch over 2 fabric threads. Start with diagonal stitches from bottom left to top right, work the line in that thread colour. Complete row. The return row is stitched right to left, make crosses by bringing the needle up at bottom right corner and down at top left corner. Complete the return row and repeat stitching sequence until area is stitched, as charted. 5 When stitching, don’t pull thread too tight as this can make the work uneven. 6 To end off your thread, take your needle through to the back ➤
STITCH DIAGRAMS
Cross-stitch
Backstitch
Lazy daisy stitch
Running-stitch
French knot
Blanket-stitch
Chain stitch
Satin-stitch
Backstitch (embroidery)
DECEMBER 2018 BHG 175
BETTER CRAFT
DMC 666 986
Back Stitch 1 strand
Christmas stocking garland last loop of the final st in the previous colour, then proceed as pattern directs. 2 Be sure to mark the first st with a stitch marker or safety pin so you know exactly where you began; marking will aid with your st count. You will be working in a spiral, so mark first st at the beginning of each round.
of your work and run it under a few stitches then trim cleanly.
To finish • If your work is wrinkled when stitching is complete, iron it flat with an iron on warm, using a pressing cloth to protect your stitching. • Paint larger hoop edges gold. Let dry. • Insert completed design in hoop, stretching fabric taut, then tighten clamp to secure. Leaving a 3cm allowance all around, cut excess fabric. Press fabric allowance to back of hoop. • Trace outline of hoop onto adhesivebacked felt (if using), and cut on marked outline. Peel off backing and stick felt to back of hoop.
CHRISTMAS STOCKING GARLAND Easy crochet Measurements Stocking: about 13mH Garland: about 4m long 176 BHG DECEMBER 2018
Gather your supplies • DMC Woolly5 50g ball x 2 in Red 105 • DMC Woolly5 50g ball x 2 in Green 89 • DMC Woolly5 50g ball x 2 in White 01
You’ll also need 4-4.5mm crochet hook; stitch marker or small safety pin; tapestry needle; large pompom maker (optional); ribbon (optional)
Here’s how Tension: Correct tension is not essential for this project. Stocking colour combinations Make 5 of each colour combination: • Stocking 1: colour 1 red, colour 2 white • Stocking 2: colour 1 red, colour 2 green • Stocking 3: colour 1 green, colour 2 red NOTES: 1 When changing colour, always use the new colour to work the
Stocking Using colour 1 and beginning at toe, commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. Round 2: 2htr into each st to end … 12htr. Round 3: * 2dc in next st, 1htr in next st, rep from * to end … 18 sts. Rounds 4, 5 and 6: 1htr into each st to end. Change to colour 2. Place a stitch marker on last st. Work heel. Row 1: Skip first 5 sts – attach yarn with a sl st to sixth st, 1ch (does not count as a st), 1dc in same st, 1dc in next st, 1htr in each of next 2 sts, 1tr in each of next 5 sts, 1htr in each of next 2 sts, 1dc in each of next 2 sts, TURN. Continue working in rows on these 13 sts only, leaving 5 unworked sts until later. Row 2: Working back along row 1, sl st in first dc, 1dc in next dc, 1htr in each of next 2htr, 1tr in each of next 5tr, 1htr in each of next 2htr, 1dc in next dc, sl st in last dc, TURN. Row 3: Sl st in sl st, 1dc in next dc, 1htr in each of next 2htr, 1tr in each
of next 5tr, 1htr in each of next 2htr, 1dc in next dc, sl st in sl st, TURN. Fasten off. Change to colour 1. Round 7: Pick up the last st on stitch marker from round 6 (you will now be working in a spiral again so mark the first st at beginning of each round), 1htr in 5 unworked sts, then work 1htr in each heel st to end … 18htr. Rounds 8, 9 and 10: 1htr in each st to end. Change to colour 2. Rounds 11, 12 and 13: 1htr in each st to end. Round 14: Working in reverse direction, 1dc in each st to end, sl st into first st made. Fasten off.
STEPS
STEP 1
Felt cake decos
STEP 2
• Roving wool in desired colours • Clover felting mat • Clover pen style felting needle
To make up Using red yarn, make a crochet i-cord 2-3 metres long (or alternatively use a length of ribbon), then attach a stocking every 4-6cm along cord, leaving a short length at either end free. If desired, make 2 pompoms, each 10cm dia, and securely attach to ends of cord.
Here’s how STEP 3
CHRISTMAS LIGHT BAUBLES Easy crochet Measurements Teardrop bauble: about 7cmH x 10cm dia. Round bauble: about 14cm dia.
FELT CAKE DECOS Gather your supplies
STEP 4
Gather your supplies • DMC Natura Just Cotton 50g balls x 1 in White 01 ➤
STEP 5
STEP 1 Working on the felting mat and using roving, begin the process of making the mushroom or reindeer. STEP 2 Form the shape you require by folding and pressing the roving together. STEP 3 Using the felting needle, push it up and down through the roving, needling it until the felt is compacted. STEP 4 Once you have the made the main shape, make remaining shapes required. Here, it’s the stalk, but it could just as easily be the body, limbs or antlers etc. of the reindeer. STEP 5 Felt the stalk (or reindeer body parts) until it is compacted to shape. Turn the main body upside down and attach the stalk (or body part) by needling it in place. STEP 6, 7, 8 Add small details once the main body is complete.
Christmas light baubles
STEP 6
STEP 7
STEP 8
DECEMBER 2018 BHG 177
BETTER CRAFT
• DMC Natura Just Cotton 50g balls x 1 in Bright Green 13 • DMC Natura Just Cotton 50gm balls x 1 in Red 23 • DMC Diamant 35m spool x 1 in Silver D415
You’ll also need 3-3.25mm crochet hook; stitch marker or small safety pin; polyester fibrefill; tapestry needle; LED string lights; 18 metal tops from a set of Christmas baubles (removed from bauble); hot-glue gun; hotglue sticks or craft adhesive
Here’s how Tension: Correct tension is not essential for this project. NOTES: 1 Diamant metallic thread is used together with the Natura throughout to add a little sparkle to the baubles. 2 Be sure to mark the first st with a stitch marker or safety pin so you know exactly where you began; marking will aid with your st count. You will be working in a spiral, so mark first st at the beginning of each round. Teardrop bauble Make 5 each in Red and Bright Green Using Natura and Diamant together throughout in selected colour, commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. Round 2: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 8dc. Round 3: 1dc in each st to end. Round 4: * 2dc in next st, 1dc in next st, rep from * to end ... 12dc. Round 5: 1dc in each st to end. Round 6: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 16dc. Round 7: 1dc in each st to end. Round 8: * 2dc in next st, 1dc in each of next 3 sts, rep from * to end ... 20dc. Rounds 9, 10 and 11: 1dc 178 BHG DECEMBER 2018
in each st to end. Round 12: * 2dc in next st, 1dc in each of next 4 sts, rep from * to end ... 24dc. Rounds 13, 14 and 15: 1dc in each st to end. Round 16: * dc2tog, 1dc in each of next 2 sts, rep from * to end ... 18dc. Round 17: * dc2tog, 1dc in next st, rep from * to end ... 12dc. Stuff bauble firmly with fibrefill. Round 18: * dc2tog, rep from * to end ... 6dc. Place metal top over opening and glue securely in position. Let dry. Round bauble Make 10 in White Using Natura and Diamant together throughout in selected colour, commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. Round 2: 2dc in each st to end … 12dc. Round 3: * 2dc in next st, 1dc in next st, rep from * to end ... 18dc. Round 4: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 24dc. Round 5: * 2dc in next st, 1dc in each of next 3 sts, rep from * to end ... 30dc. Rounds 6 to 11: 1dc in each st to end. Round 12: * dc2tog, 1dc in each of next 3 sts, rep from * to end ... 24dc. Round 13: * dc2tog, 1dc in each of next 2 sts, rep from * to end ... 18dc. Round 14: * dc2tog, 1dc in next st, rep from * to end ... 12dc. Stuff bauble firmly with fibre fill. Round 15: * dc2tog, rep from * to end … 6dc. Place metal top over opening and glue securely in position. Let dry.
To make up Remove any decorative covering from string light bulbs. Arrange the baubles in your desired colour sequence. Using the red Natura yarn, work dc evenly over the cord of the fairy lights, covering it. Evenly space the baubles along the cord.
CHRISTMAS SANTA GNOMES Easy crochet Measurements Large gnomes: 27cmH Small gnome: 19cmH
Gather your supplies • DMC Woolly5 50g balls x in Red 105 – for large gnomes • DMC Woolly 5 50g balls x 2 in Green 89 – for large gnomes • DMC Medium Natura 50g balls x 1 in Pink 04 – for large gnomes • DMC Woolly5 50g balls x 2 in White 01– for all gnomes • DMC Woolly 50g balls x 1 Light Grey 117 – for small gnome • DMC Woolly 50g x 1 in Red 58 – for small gnome • DMC Natura 50g balls x in Light Peach 81 – for small gnome
You’ll also need 4.5-5mm crochet hook for large gnomes; 3-3.25mm crochet hook for small gnome; stitch marker or small safety pin; polyester fibrefill; tapestry needle; 10-12 flat-bottom marbles for each gnome; small bell for gnome hats
Here’s how Tension: Correct tension is not essential for this project. NOTE: Be sure to mark the first st with a stitch marker or safety pin so you know exactly where you began; marking will aid with your st count. You will be working in a spiral, so mark first st at the beginning of each round. ➤
The Three Amigos
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To find your nearest store visit www.tonyferguson.com. Food, styling and photography by Cynthia Holliday.
BETTER CRAFT
GNOME Make 2 large, 1 small Hat Using green or red yarn and large hook for large gnome or small hook for small gnome, commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. Round 2: 1dc in each st to end. Round 3: 2dc in next st, 1dc
in each st to end … 7dc. Round 4: 1dc in each st to end … 7dc. Rounds 5 to 18: Rep rounds 3 and 4 another 7 times … 14dc. Round 19: * 2dc in next st, 1dc in each of next 6 sts, rep from * to end ... 16dc. Round 20: 1dc in each st to end. Round 21: * 2dc in next st, 1dc in each of next 7 sts, rep from * to end ... 18dc. Rounds 22, 23 and 24: 1dc in each st to end. Round 25: * 2dc in next st, 1dc in each
STEPS
STEP 2
Goodie gift box
GOODIE GIFT BOX Gather your supplies
STEP 3
• Old large fruit box/cardboard • Craft knife or scissors • Sticky tape Finished size: about 19 x 25cm
Here’s how
STEP 4A
STEP 4B
180 BHG DECEMBER 2018
STEP 1 Lightly pencil mark the size of the base (25 x 19cm) on the cardboard. Add the height of each side to these measurements, here the box height is 5cm. STEP 2 Using scissors or craft knife cut out the four corners of marked cardboard. STEP 3 Fold up sides and use sticky tape to hold the sides in place. STEP 4A, 4B Cut strips of cardboard the same depth as the box (5cm) by the length you require to create compartments in the box which you can fill with cookies and decorations.
of next 5 sts, rep from * to end ... 21dc. Rounds 26 and 27: 1dc in each st to end. Round 28: * 2dc in next st, 1dc in each of next 6 sts, rep from * to end … 24dc. Rounds 29 and 30: 1dc in each st to end. Round 31: * 2dc in next st, 1dc in each of next 7 sts, rep from * to end ... 27dc. Rounds 32 and 33: 1dc in each st to end. Round 34: * 2dc in next st, 1dc in each of next 8 sts, rep from * to end ... 30dc. Rounds 35 and 36: 1dc in each st to end. Round 37: * 2dc in next st, 1dc in each of next 9 sts, rep from * to end ... 33dc. Rounds 38 and 39: 1dc in each st to end. Round 40: * 2dc in next st, 1dc in each of next 10 sts, rep from * to end ... 36dc. Rounds 41 and 42: 1dc in each st to end. Fasten off, leaving a 50cm tail to sew hat to body. Body (begin at base) Using white yarn and large hook for large gnomes, or small hook for small gnome, commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. You will now be working in a spiral; mark the first st at beginning of each round. Round 2: 2dc in each st to end … 12dc. Round 3: * 2dc in next st, 1dc in next st, rep from * to end ... 18dc. Round 4: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 24dc. Round 5: * 2dc in next st, 1dc in each of next 3 sts, rep from * to end ... 30dc. Round 6: * 2dc in next st, 1dc in each of next 4 sts, rep from * to end ... 36dc. Rounds 7 to 17: 1dc in each st to end. Round 18: * dc2tog, 1dc in each of next 4 sts, rep from * to end … 30dc. Round 19: 1dc in each st to end. Round 20: * dc2tog, 1dc in each of
next 3 sts, rep from * to end … 24dc. Round 21: 1dc in each st to end. Round 22: * dc2tog, 1dc in each of next 2 sts, rep from * to end … 18dc. Round 23: * dc2tog, 1dc in next st, rep from * to end … 12dc. Insert marbles in to base to weight, then stuff with fibre fill. Round 24: * dc2tog, rep from * to end ... 6dc. Fasten off and sew opening closed. Nose Using 2 ends of Medium Natura, commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 8dc into ring. You will now be working in a spiral; mark the first st at
beginning of each round. Round 2: 2dc in each st to end … 16dc. Round 3: * dc2tog, rep from * to end … 8dc. Fasten off, leave a 30cm tail to use to attach to body.
To make up Cut 43 lengths of white yarn, each 8cm long, for each gnome. Fold in half and loop through (a half hitch) body, for 15 sts on rounds 19 and 20 and 13 sts on round 21 (moving in one st either end). Comb out yarn to create a fluffy beard, trim if necessary. Sew nose to body, centring it at top of beard. Place hat firmly over body and sew in place. Attach a bell to top of each gnome’s hat.
Framed panel
EMBROIDERY PROJECTS Gather your supplies • DMC Stranded Cotton – 1 skein each as listed on diagram below • Linen, calico or suitable fabric • Carbon tracing paper • Pinking shears ➤ 666 Red - Back Stitch - 4 strands
Embroidery designs
666 Red - Back Stitch - 2 strands 666 Red - Satin Stitch - 2 strands 666 Red - Chain Stitch - 4 strands 666 Red - French Knots - 2 s-trands 986 Dk Green - Back Stitch - 2 strands B5200 White - Back Stitch - 2 strands B5200 White - Back Stitch - 4 strands B5200 White - French Knots - 2 strands B5200 White - Lazy Daisy St. - 2 strands B5200 White - Lazy Daisy ST. - 4 strands 3815 Green - Back Stitch - 2 strands 08 Brown - Back Stitch - 2 strands 08 Brown - Back Stitch - 4 strands 310 Black - Back Stitch - 2 strands 310 Black - Satin Stitch - 2 strands
Whipped Back Stitch
Whipped Back Stitch
BETTER CRAFT
will be working in a spiral, so mark first st at the beginning of each round.
Cards, ornament and bag
• Cards; felt; scrapbooking paper • Cord; ribbon • Craft glue • Fibrefill
Here’s how NOTES: 1 Trace outline of desired design onto fabric using carbon tracing paper. Designs can be copied and enlarged to suit any project. 2 To embroider your desired design, use 2 or 4 strands of thread, as indicated on the diagram. 3 When stitching, don’t pull thread too tight, as this can make your work uneven. 4To end off your thread, take needle through to back of your work and run it under a few stitches, then trim.
To make up Panel Trim fabric to size then frame with batting between panel and backing. Card Trim embroidered fabric to desired size using shears or pull a few rows of fabric thread to fringe all around. Layer fabric, felt and scrapbooking paper on cards using glue or straight stitch. Ornament Use pinking shears to trim embroidered fabric into a circle. Cut felt to same size. Stitch together with running stitch, leaving a small opening. Insert fibrefill, slip ribbon hanger between front and back, then stitch opening closed. Bag Use shears to cut felt 20 x 48cm. Use shears to cut embroidered fabric to 14 x 17cm; centre on felt 4cm down from 1 short edge and stitch in place. 182 BHG DECEMBER 2018
Christmas trees
Fold in half, crossways. Blanket stitch long sides together. Make evenly spaced small snips around bag top, 2.5cm down from pinked edge. Thread white cord through holes.
CHRISTMAS TREES Easy crochet Measurements (approx) • Tree 1: 8cmH; base 4.5cm dia. • Tree 2: 8.5cmH; base 4cm dia. • Tree 3: 8cmH; base 3.5cm dia.
Gather your supplies • DMC Natura Just Cotton x 1 (50g) in White 01 • DMC Natura Just Cotton x 1 (50g) in Green 21 • DMC Natura Just Cotton x 1 (50g) in Green 20 • DMC Natura Just Cotton x 1 (50g) in Forest Green 46 • DMC Natura Just Cotton x 1 (50g) in Green Valley 14
TREE 1 (make 4 – one in each colour) Tree Commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. Round 2: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 8dc. Round 3: 2dc in next st, 1dc in each st to end … 9dc. Rep round 3 until there are 28dc … 22 rounds worked in total. Fasten off, leaving 50cm tail to use for joining tree to base. Base Commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. You will now be working in a spiral; mark the first st at beginning of each round. Round 2: 2dc in each st to end … 12dc. Round 3: * 2dc in next st, 1dc in next st, rep from * to end ... 18dc. Round 4: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 24dc. Round 5: * 2dc in next st, 1dc in each of next 5 sts, rep from * to end ... 28dc. Fasten off.
To make up
Tension: Correct tension is not essential for this project.
Using 50cm tail left on tree, sew (or crochet using sl st) base in position to bottom of tree, filling with fibrefill and adding 4-5 marbles after filling to weight tree before closing seam. If desired, using French knots, embroider spots on trees. OPTIONAL: decorate with French knots using DMC stranded blanc cotton, splitting your strands when making the knots.
NOTE: Be sure to mark the first st with a stitch marker or safety pin so you know exactly where you began; marking will aid with your st count. You
TREE 2 (make 4 – one in each colour) Tree Commence with a magic circle or make 4ch and join with a sl st to
You’ll also need 3-3.25mm crochet hook; stitch marker or small safety pin; polyester fibrefill; tapestry needle for finishing; flat-bottom marbles for weights (4-5 for each tree)
Here’s how
first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. You will now be working in a spiral; mark the first st at beginning of each round. Round 2: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 8dc. Round 3 and every alt round: 1dc in each st to end. Round 4: * 2dc in next st, 1dc in each of next 3 sts, rep from * to end ... 10dc. Round 6: * 2dc in next st, 1dc in each of next 4 sts, rep from * to end ... 12dc. Round 8: * 2dc in next st, 1dc in each of next 5 sts, rep from * to end ... 14dc. Round 10: * 2dc in next st, 1dc in each of next 6 sts, rep from * to end ... 16dc. Round 12: * 2dc in next st, 1dc in each of next 7 sts, rep from * to end ... 18dc. Round 14: * 2dc in next st, 1dc in each of next 8 sts, rep from * to end ... 20dc. Round 16: * 2dc in next st, 1dc in each of next 9 sts, rep from * to end ... 22dc. Round 18: * 2dc in next st, 1dc in each of next 10 sts, rep from * to end ... 24dc. Round 19: 1dc in each st to end. Fasten off, leaving 50cm tail to use for joining tree to base. Base Commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. You will now be working in a spiral; mark the first st at beginning of each round. Round 2: 2dc in each st to end … 12dc. Round 3: * 2dc in next st, 1dc in next st, rep from * to end ... 18dc. Round 4: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 24dc. Fasten off.
To make up Complete as for Tree 1. TREE 3 (make 4 – one in each colour) Tree Commence with a magic circle or make 4ch and join with a sl st to
first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. You will now be working in a spiral; mark the first st at beginning of each round. Round 2: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 8dc. Round 3: 2dc in next st, 1dc in each st to end ... one st inc. Round 4: 2dc in next st, 1dc in each st to end ... one st inc. Round 5: 1dc in each st to end. Rep rounds 3 to 5 incl another 8 times … 26dc and 29 rounds worked in total. Fasten off, leaving 50cm tail to use for joining tree to base. Base Commence with a magic circle or make 4ch and join with a sl st to first ch made to create a circle. Round 1: 1ch (does not count as a st), 6dc into ring. You will now be working in a spiral; mark the first st at beginning of each round. Round 2: 2dc in each st to end … 12dc. Round 3: * 2dc in next st, 1dc in next st, rep from * to end ... 18dc. Round 4: * 2dc in next st, 1dc in each of next 2 sts, rep from * to end ... 24dc.
Round 5: * 2dc in next st, 1dc in each st to last st, 2dc in last st … 26dc. Fasten off.
To make up Complete as for Tree 1. ➤
SLOW-STITCH WALLHANGING PANEL Gather your supplies • Slow-stitch fabric kit (see page 70) • Calico rectangle 39 x 46cm • DMC Coton Perle in Medium Blue, Navy Blue and Ecru
Here’s how STEP 1 Overlay fabric and lace pieces from kit on calico until it is completely covered. Pin all pieces in place. STEP 2 Working with blue and ecru threads, use running stitch and cross-stitch to stitch fabric to calico. STEP 3 From fabric and/or lace, create bauble shapes. Pin in place with a ribbon hanger. Secure all pieces using running stitch and French knots. Add button details, as desired.
STEPS
STEP 1
Tree trims
SLOW-STITCH DECOS The full instructions, diagrams, fabrics and embellishments to make nine gorgeous slow-stitch Christmas tree decorations are available as a kit you can purchase (see page 70).
STEP 3
DECEMBER 2018 BHG 183
BETTER CRAFT
Slow-stitch wallhanging
SLOW-STITCH WALLHANGING Gather your supplies • Slow-stitch panel (see previous page) • Calico for panel back • Sewing machine and general sewing supplies • Vintage coathanger
Here’s how STEP 1 Measure width of coathanger’s available hanging space. STEP 2 Trim top and sides of panel to the size required, allowing an extra 6mm seam allowance. Leave bottom edge rustic. Reserve trimmed pieces. Cut a back panel the same size. STEP 3 Cut 8 pieces, 5 x 8cm from reserved fabric. With right sides facing, sew long sides of 2 pieces together. Pull right side out. Repeat to make 3 more tabs. STEP 4 With right sides facing, sew front and back panel together on long sides. At top short edges, turn in a
Reindeer circle paper pattern Enlarge 160%
Cut 1
6mm seam allowance and press. Slip 1 end of each tab into top opening of panel. Evenly space across the top, then pin in place to front. STEP 5 Take each tab around hanger, tuck inside panel and pin. Sew in place.
SLOW-STITCH CUSHION Gather your supplies • Slow-stitch front panel, 36 x 57 (adapt wallhanging panel instructions, previous page) • Chambray fabric for cushion back • Gold 6mm-wide grosgrain ribbon • Sewing machine and general sewing supplies • Cushion insert, size to suit
Here’s how STEP 1 Cut cushion back and front to same size, allowing for a 6mm seam allowance all around. STEP 2 With right sides facing, sew 3 sides together, leaving 1 side open. Turn right side out. Place cushion insert inside cover. Hand-sew opening closed. STEP 3 Stitching through all layers, pin and sew ribbon around cushion front, aligning the edges.
Cut 1
Cut 2 Cut 2
REINDEER CIRCLES Gather your supplies • Felt – light tan, fawn, dark brown, blue, green, red • Needle and thread • Pinking shears • Scissors • Craft glue
Here’s how STEP 1 Print out reindeer patterns to correct size. Cut out the paper pieces. STEP 2 Cut the base circle from light tan felt with pinking shears following just outside the circle line. Cut another circle for the background colour in green or blue with scissors and on the line of the circle. STEP 3 Cut reindeer head from fawn felt, antlers and eyes from dark brown, ears from light tan, and nose and scarf from red. STEP 4 Glue background to base circle. Dab a small amount of glue on the back of the centre of the reindeer head and position on background felt. Do the same with the reindeer scarf and antlers. STEP 5 Blanket stitch around the reindeer head, ears and nose to finish off.
CAT AND DOG SOFTIES Gather your supplies
Cut 1 Cut 1
Cut 1
Reindeer circles
Slow-stitch cushion
• Old woollen blanket • Sewing machine and general sewing supplies • Polyester fibrefill • Velvet ribbon, 20 and 25mm wide • DMC Coton perle in Brown or Red
DASH THE REINDEER Measurement About 15cm high
Gather your supplies
Cat and dog softies
Here’s how STEP 1 Print out pattern to correct size. Cut out the paper pieces. Pin pattern to fabric, cut 2 pieces (for front and back) allowing an extra 6mm all around for seam allowance. STEP 2 With right sides facing, pin and sew fabric pieces together, leaving a gap at the bottom. STEP 3 Pull fabric right side out through the opening. Using your fingers, push out tails and ears. STEP 4 Fill softie with fibrefill and hand-sew opening closed. For eyes, work satin stitch. Secure a ribbon bow around the neck.
Here’s how NOTES: • Please read all instructions before beginning. • Cut out pattern pieces (see page 188) carefully and lay them aside. • A tiny seam allowance is included in all pattern pieces (about 3mm) • Use a good-quality felt Head STEP 1 Machine-stitch around head pieces leaving open where indicated at base of head. Leave dart at back of head open at this stage. STEP 2 Positioning open dart at back of head so edges meet, machinestitch dart from edge to edge. This is the wrong side. Turn right side out, making sure to gently ease out all the curves and the point of the snout. Stuff head and snout firmly with fibrefill.
Cut 2
Cut 2
Cat and dog paper patterns Enlarge 350%
• 23 x 23cm rusty brown wool felt for head, outer ears, body, outer tail and arms • 20 x 8cm ecru wool felt for inner ears and inner tail • 12 x 5cm leaf green wool felt for holly leaves • 2.5 x 26cm light brown wool felt for scarf • 2 – 1cm red pompoms • 2 – 3mm black English glass dolls eyes • Black embroidery thread • 30cm (12”) white cotton twine for hanging (optional) • Gutermann upholstery thread for attaching eyes • Long doll-making needle • Fibrefill • Sewing machine thread to match felt • General sewing supplies
Face STEP 1 Mark the placement for eyes with pins. Cut a long piece of upholstery thread and thread it through metal loop at the back of each glass eye.
Dash the reindeer STEP 2 Thread a long doll-making needle with both ends of the thread, push needle through front of face, where pinned. Bring needle out through the fibrefill at the neck. Remove needle from thread. STEP 3 Thread needle with only 1 length of the loose thread. Push needle up through fibrefill and out of the face right next to 1 side of glass eye. Repeat with remaining loose thread, taking it out next to other side of the eye. STEP 4 Take the 2 lengths of thread poking out on either side of the eye and tie a triple knot, pulling it tight so knot is hidden behind back of eye. STEP 5 Thread needle again with 1 of the thread lengths and push needle back in next to the eye and out through fibrefill in the neck. Repeat with the remaining thread. STEP 6 Tie triple knots in the fibrefill in the neck until eye is secure. Repeat Steps 1-6 for remaining eye. STEP 7 Using 2 strands of black thread, stitch a few backstitches to make a small triangular nose tip. To complete nose, work a 1cm straight stitch down from nose tip, passing thread through machine stitched seam and fastening off. Body STEP 1 Machine-stitch around body pieces, leaving open where indicated at the side. STEP 2 Turn body right side out through side opening, making sure to gently ease out the little legs. Stuff body until firm with fibrefill, then stitch opening closed. ➤ DECEMBER 2018 BHG 185
BETTER CRAFT
6 MONTHS FREE for you when you subscribe for a friend
Plus a FREE $30 voucher for Itha’s Puddings and Gourmet Foods SEE PAGE 192
STEP 3 Make a little hollow in the in the head and push the top of the body inside the head opening quite firmly. Pin to hold head on tight as you stitch it to the body. Stuff a little more fibrefill as you stitch, if necessary, to keep the head firmly on the body. Arms STEP 1 Stitch arms right around, leaving open where indicated. Turn right side out and stuff the arms firmly in the ‘hands’ and
place less stuffing in the ‘top’ of the arm. Stitch arm openings closed. STEP 2 Pin arms to each side of body just under the head. Using 2 strands of Gutermann Upholstery Thread and a long doll-making needle, stitch right through 1 arm through the body and out the other side of the other arm; keep going through in this manner several times until the arms are firmly attached. Fasten off. Ears STEP 1 Cut 2 ears from ecru felt and 2 from rusty brown felt. Machinestitch around each ear, leaving open where indicated. Turn right side out. STEP 2 Close opening, tucking in a tiny raw edge as you stitch. STEP 3 Bring straight edge of each ear together and stitch along this edge to hold. STEP 4 Pin ears in place, making sure the ecru side of each ear is facing the front. Stitch the ears in place on the side of head.
Tail STEP 1 Cut 1 tail piece from ecru felt and 1 from rusty brown felt. Make the tail the same way as the ears. Pin it to the back of the body and stitch in place, making sure the tail is facing towards the back. Holly leaves and berries STEP 1 Cut 4 leaves from leaf green felt. Pinch end of each leaf and add a few stitches to hold. STEP 2 Stitch the leaves together in groups of 2 and stitch ends to the back of each ear, making sure they are facing forward and standing up. STEP 3 Stitch a tiny red pompom on top of each ear, just in front of the leaves. Scarf STEP 1 Cut a length of light brown wool felt to measure about 2.5 x 26cm. Wrap this scarf around the neck and tie at the front. ➤
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©2018 The Bradford Exchange Ltd. A.B.N. 13 003 159 617 17 01-20812-001P Shown smaller than actual size of about 15cm x 12cm
Plays the melody ‘You Are My Sunshine’
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©2018 The Bradford Exchange Ltd. A.B.N. 13 003 159 617
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open
head cut 2 felt
open
leaf cut 4 felt Dash the reindeer paper patterns Enlarge 120%
ear & tail cut 3 main colour felt cut 3 ecru felt open
body cut 2 felt
Photography Andre Martin; styling Lisa Hilton; projects Dash the Reindeer Simone Gooding, slow-stitch panels Lisa Mattock, cat and dog softies/felt reindeer circles/hanger and cushion Kim Davies; Crochet and embroidery by Leutenegger
For further detailed instructions, go to bhgshop.com.au/projectsheets arm cut 4 felt open
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december stockists YOUR SHOPPING DIRECTORY
NOW FOR THE MAIN EVENT, PAGE 38 Shopping details: • Maxwell and Williams Elemental Cutlery Set 16-piece copper, $149.95. Elemental Cutlery Set 16-piece gold, $149.95. White Basics Gravy Boat 0.4L, $19.95. • Cristal D’Arques Macassar Wine Glass 250ml, set of 6, $79.95. IT’S THE MOST WONDERFUL TIME OF YEAR, PAGE 58 Shopping details • Adairs Malmo linen throw in Sky, $120. • Beachwood Ceramic tea-light houses, small $16.95 and large $44. Linen curtain, $270. • Christmas Warehouse Hanging candy cane decorations, $9 per bag. • Country Road Christmas tree in Kimi, medium paper
Eco Outdoor ecooutdoor.com.au Eden Gardens edengardens.com.au Elliott Clarke Textiles elliottclarke.com.au Eylure 1800 651 146 Haymes Paint haymespaint.com.au IKEA ikea.com.au John Lewis johnlewis.com Jurlique 1800 805 286, jurlique.com.au Karndean Design Flooring karndean.com/en-au Kiss 1800 791 381 Koch & Co koch.com.au Leutenegger leutenegger.com.au/ L’Oreal Paris 1300 659 359 Marco marcofabrics.com.au Max Factor 1800 812 663 Maxwell and Williams maxwellandwilliams.com.au Maybelline New York 1300 369 327 Merlino’s Christmas Trees merlinoschristmastrees.com.au Models Prefer 1300 884 411, priceline.com.au Natio (03) 9415 9911, natio.com.au Neutrogena 1800 678 380 Nivea 1800 103 023, nivea.com.au
basket, $49.95. Amara napkins, $34.95/pack of 4 • Dickson Avenue Indoor Outdoor Furniture Angel wings, $345. Timber Christmas trees, $60 each. Timber platter, $125. Champagne glasses, $27.95 each. • Early Settler Juel cushion, vintage gold velvet, $29.25. • Easycraft Easyascot (classic) full wall panels 2700 x 600 x 9mm, $134 per sheet, available from Bunnings Warehouse. • Eden Gardens Small Christmas star tree (spiky) from $49.98 and small silver woolly bush Christmas tree from $25.98. Timber and marble cake stand, $79.95. • IKEA HARLIGA glass dome with base, $19.99. • Koch & Co Rustic metal goblet vase, $16.95. Rustic metal floral urn, $9.25. • Merlino’s Christmas Trees Real pine Christmas trees
Papaya papaya.com.au Porter’s Paints porterspaints.com Pottery Barn potterybarn.com.au Profusion chemcorp.com.au Provincial Home Living provincialhomeliving.com.au Radford radfordfurnishings.com.au Rimmel London 1800 812 663 Rust (02) 9973 4268, rustonline.com.au Simone Gooding simonegoodingdesign.com.au SJW coloured by Resene stjameswhitting.com Spotlight 1300 305 405, spotlight.com.au Style My Home 1300 016 131, stylemyhome.com.au Taubmans taubmans.com.au Ulta3 1800 181 040 Unique Fabrics uniquefabrics.com Vandoros Fine Packaging vandoros.com.au Verve Designer Collections vervedc.com Vinnies vinnies.org.au Wattyl wattyl.com.au Yates yates.com.au
from $80 for 1.8m tree.• Papaya Fir wreath, $39.95. Chestnut wreath, $99. Garland, $39.95. Standing stag, $29.95, and standing deer, $19.95. Standing glitter trees, $24.95 and $39.95. Iceland star LED lights, 145cm, $29.95, and LED crackle ball garland, 430cm, $39.95. Gabriel timber deer deco, assorted set of 6, $14.95. Malmo dinner plate, $14.95. Pillar candle, $12.95. 150 x 270cm linen tablecloth in Light Grey, $179. • Porter’s Paints Hailstorm Egg Shell half, acrylic, $101.73/4L. Jodphur Blue Interno Limewash, $120/4L. • Pottery Barn Solid textured tassel throw, $49. Wheaton red/white stripe table runner, $79. Mercury glass votives, $10 each. • Provincial Home Living French armchair in graphite linen, $899. Khadi
Marla armchair, $999. Finn painted bedside draws in Spring Green, $399. Connor dining table in natural oak, $1499. Lawson side table, $299. Albany antique round timber stool and Albany milking stool, $249 each. Albany antique timber bucket, $299. Nisha cushion in Indigo, $74. Two Sturt wooden trays in White, $69.95. Three-tier 'antique' wood stand, $139.95. Kriss farmhouse in Natural, $16.95 and $9.95. Avery goblet in Spray Blue, $12.95. Dahar rug in Ivory, $449 • Rust Coat rack, $69. • Spotlight Zol cushion, $39.99. Bouclair Shimmer gold ornament, $9.99. Jolly & Joy mini snow tree with Burlap base, $14.99. Jolly & Joy hanging decoration, mini hessian star, $4.99. Jolly & Joy bauble ➤ DECEMBER 2018 BHG 199
Prices are approximate and a guide only
1000 Hour 1000hour.com.au Adairs 1300 783 005, adairs.com.au ANL anlscape.com.au Beachwood (02) 9918 7162, beachwood.com.au Benefit benefitcosmetics.com/au BHG Shop bhgshop.com.au Blistex 1800 653 373 Bosch bosch-pt.com.au Bunnings bunnings.com.au Cabot’s cabots.com.au Carmex (07) 5470 2708 Charlotte Tilbury charlottetilbury.com/au Christmas Warehouse, christmaswarehouse.com.au Country Road countryroad.com.au Covergirl 1800 812 663 Cristal D‘Arques cristaldarquesparis.com/en Dermalogica dermalogica.com.au Dickson Avenue Indoor Outdoor Furniture dicksonavenue.com.au Domestic Textile domestictextile.com.au Early Settler earlysettler.com.au Easycraft easycraft.com.au
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pack, $3, shown on various pages in Gold, Blue and Red. Jolly & Joy berry pick, $1.99. Gold tree Bouclair ‘Shimmer’ Wire tree, 40cm, $19.99, • Style My Home Quatrefoil Mirror 60cm whitewashed oak, $349. Ella flat weave 160 x 230cm rug in Silver Navy, $299. • Vandoros Fine Packaging Ribbons and paper. Project supplies: • BHG Shop Slow stitch tree deco fabric kits (red). Slow stitch tree deco fabric kits (blue). Cross-stitch kits. • IKEA Cloche Harliga. • Leutenegger Cotton yarn, cross-stitch supplies. • Simone Gooding Designs Dash the reindeer. • Spotlight Roving wool. Clover felting mat. Clover pen style felting needles. Ribbon and basic sewing supplies. • Vinnies Old blankets. 200 BHG DECEMBER 2018
WOODEN IT BE LOVELY, PAGE 68 Project supplies: • BHG Shop Wooden decorations. • Spotlight Scandi Christmas deer, flat fat quarters, $4.99, made into napkin. Reliance eucalyptus wreath, $19.99. Favours grosgrain woven edge, plain red ribbon, $7. Acrylic paint in various colours. Copper leaf. UP THE GARDEN PATH, PAGE 87 Project supplies: • ANL Nepean river pebble 3040mm, $106/tonne. Nepean river pebble random, $109/ tonne. • Bunnings Ironwood 3m classic 150 x 50mm treated pine sleepers, $14.16 each. Whites Oxy-Shield 1180mm garden edging strip, $14.99. Whites Oxy-Shield interlocking edging corner, $3.95. Selleys
Liquid Nails Landscape, $11.85. Dy-Mark line marking paint in yellow, $11.45. Buildex treated 75mm pine bugle head batten screws, $15.50/pk25. Zenith 35mm galvanised hex head metal screws, $3.98/pk12. SUMMER IN BLUE, PAGE 126 Shopping details • Eco Outdoor Bondi Cotto Zellige tiles (similar wall tiles). • IKEA Trones cabinet in Black, $34.99. • Yates Hydrangea Blueing Liquid Aluminium Sulfate. DOOR DILEMMAS FIXED!, PAGE 140 Project supplies: • Bunnings 100mm brass plated butt hinges, $2.74 each. Sikabond PVA glue, $17.38/500ml. 1.5mm plastic packer, $13.90/ pk200. 6mm timber dowel, $2.39/pk50. Plastibond heavy duty bog filler, $12.48/150g.
Kaboodle standard door hinge, $10.82/pk2. GO WILD WITH WINE, PAGE 144 Project supplies: • Bosch Australia Power tools. • Bunnings 1220 x 610 x 12mm AA grade plywood, $37.79. 25mm flat head nails, $3.98/100g. • Cabot’s Cabothane Clear interior varnish, $18.30/250ml. HORSING AROUND, PAGE 172 Project supplies: • Bunnings Plywood board, 600 x 910 x 3mm. Bamboo stakes. • Spotlight Crate, craft sticks, leather offcuts, faux plants, grass, mossy rocks, raffia, wood shavings, balsa wood, string, hinges, blue tissue paper, PVA glue. • Toy stores and variety stores Toy horses. ■
169 FESTIVE IDEAS
• Mince pie doughnuts • Gifts and decorating • Feasts and sweet treats • Wonderful wreaths
make this your best season ever! Available in selected newsagents and supermarkets or buy online today at bhgshop.com.au MAKE YOUR
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Train your kitty to play nice and have fun in the sun with your furry friend PREPARE YOUR POOCH FOR SUMMER
All you need to do is show your fur ball where it is. Like humans, cats prefer privacy when it comes to their itty cats are never too toilet habits so arrange the tray in young to learn who’s the a convenient but private spot, well boss – you! Understanding away from food and water bowls. their wants and needs will ensure Replace litter twice a week, scooping ‘pawsitive’ behaviour! Importantly, out solids daily. PS, you’ll find a tray never punish bad ‘acts’. Instead, liner a blessing for litter disposal. reward good behaviour immediately with kitty treats, encouraging words PLAY TIME and a good tickle under the chin. Kittens love to play. It stimulates them mentally and physically, satisfying their natural hunting FURNITURE SCRATCHING instinct and keeping them happy Why do cats feel the need to scratch? To sharpen and remove and healthy. From a cardboard box the dead outer layer of their claws for hiding in or a simple paper ball to shop-bought toys, as long as and to leave a scent, marking they can hide, flick, swat or chase, their territory. To discourage them from using your furniture, provide kitty will be content. Avoid string, an alternative: a scratching post paper clips, rubber bands or plastic with a coarse or textured surface bags, which may cause them harm. his or her claws can really sink into! It’s also a good idea to check Kitty Klasses run by cat vet kitty’s claws every two weeks or Dr Kim Kendall teach feline so to see if they need clipping.
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TOILET TRAINING
The good news is… kittens come pre-programmed to use a litter tray. 202 BHG DECEMBER 2018
lovers the basics of cat care, including how to keep them happy indoors, keeping both wildlife and your cat injury-free.
Photography Alamy, AdobeStock
BEFORE THEY TEACH YOU
COMBAT THE HEAT Ensure plenty of cool water and shade is on hand to counter the effects of extremes of heat, sunburn and dehydration. And never leave your pooch unattended in a car, as it only takes a few minutes to succumb to heat stroke! Opt for dirt trails or naturally cool grass for doggy walks, as a hot pavement can burn paws. Doggy socks or booties are also a great idea. BE SUN SAFE Dogs with a white or thin coat of hair and a bare belly love to sunbake, but sunburn and skin cancer is a risk so best to keep them out of the sun between 10am and 4pm on hot days. T-shirts for dogs, pet sunscreen and hats for furry fellas are also ideal for sun protection – and they get a chance to show off their personality! STAY COOL Give your pooch yummy beef or vegie stock iceblocks to lick. And when it comes to water safety, dogs aren’t natural-born swimmers so consider a dog life jacket. Always be on the lookout for strong ocean currents and CUTE rips. Oh, and if you have CAPS a pool, keep it fenced! Hats off to doggy caps or visors, which will help certain breeds sensitive to bright light.