Welcome to Beautiful Woman 2010! I am so thrilled you have made it to this year’s event. I know you won’t be disappointed as you join together with us to seek the Lord. At this year’s event expect to encounter the tangible presence of God, expect to be healed, expect to be set free and expect your miracle! As we hunger and thirst after God we will be filled. Jesus knows your deepest desires, knows your deepest longings and knows exactly what you need at this season of your life. He is a good God who desires to bless you so please throw the cares of this world aside and take this time to get away with God. My desire is that all of you would encounter the incredible love and power of our Lord Jesus. You are dearly loved here at Beautiful Woman. You are significant, you are precious, you are beautiful. I look forward to hearing all the wonderful testimonies of transformation. May you go away from this event so full of God that others will notice the difference and be inspired to seek the Lord as you have. God bless you all, Much love, Sam Evans xox
FRIDAY
tion Check In Opens ether in es we have put tog 4.00pm Registrathe wonderful surpris get Check out our powder rooms, Grab a coffee, visit l the foyer for you. before our powerfu t some new friends pampered, and mee first session!
nce” Sam Evans “Prese 7.30pm Session 1
SATURDAY
In p Breakfast Check 7.45am Leadershiations only. Pre Registr
Breakfast 8.00m Leadership Check In Opens p! Visit our stands in the n tio tra 9.00am Regis ht’s slee ’ve had a good nig We hope you ning session! foyer before the mor
“Freedom” 2 Debbie Prescott 10.00am Session Tea 11.30am Mornidng our beautiful foyer. Provide for you in ealing” qu 3 Jac e Hall “H 12.00pm Session some wonderful 1.30pm Lunch at deals for you at e gre We’ve arranged som on page 5. cafés nearby. Listed
“Prophetic” David McCracken 3.00pm Session 4 t ht Ou or into the 4.00pm Girls Nig d to Southbank, DFO r girlfriends and hea Grab you g or afternoon tea. city for some shoppin
Girls Night In
r in to relax in the foye in, please feel free eup If you’d prefer to stay e your hair and mak hav or e sag mas a get our lounge areas, session! ing even the re touched up befo
wer” Russell Evans “Po 7.00pm Session 5
MELBOURNE EXHIBITION AND CONVENTION CENTRE (MCEC) You can access the MCEC either through the right side entry (Hilton/DFO side) or from the left side (Exhibition Centre/Southbank side). The MCEC is public access so our foyer will be open to you all weekend. CONCIERGE Located in the main foyer. For questions, directions, lunch ideas or any other enquiries our wonderful Concierge are here to assist you with anything you require. PAMPER AREAS This year we have arranged some amazingly scrumptious treats for you in the foyer throughout the entire weekend. Enjoy! VISIT THE SPONSOR EXPOS TO WIN On page 16 you will see a list of questions which our Beautiful Woman sponsors have the answers to. Simply spend some time at their stands over the weekend and they will provide you with the answers. Hand your completed list into the Concierge with your name, email and phone number and you could win our Sponsors Gift Pack. GETTING TO AND FROM MELBOURNE EXHIBITION AND CONVENTION CENTRE The MCEC is within walking distance from Southern Cross and Flinders Street stations.
Several trams stop right outside the venue (Route 96 – St Kilda to East Brunswick, Route 109 – Port Melbourne to Box Hill, Route 112 – West Preston to St Kilda) and there’s also a taxi rank right on the door step.
LEADERSHIP BREAKFAST If you’ve registered for our leadership breakfast we will be holding it here at the MCEC. Simply head upstairs to Level One. Unfortunately for catering purposes we are unable to take new registrations on the day.
CAR PARKING There are three different car parks in and around the MCEC. Melbourne Convention Centre (cnr Flinders & Siddley Street) Night Fee $5 per entry after 4pm and exit before 6am. Weekend Fee $5 per exit, per day. Melbourne Exhibition Centre (Normanby Road) Night Fee (Friday) $12 per entry after 6pm and exit before 6am. Weekend Fee $12 per exit, per day from Friday 6pm to 6am Monday. South Wharf Retail (Normanby Road) Casual Fees of $8 per hour and a daily maximum of $28. Night Fee $8 per enter after 6:00pm, exit before 6:00am the next day.
BREAKFAST PANEL We’re excited to announce our new breakfast format: a panel of our mighty men will be given the platform to answer any questions you may have. So ladies, here is your opportunity to discover what you’ve always wanted to ask a man!
DELEGATE EVENT PASS Hold on tight to your Event Pass because it’s your ticket of entry to each and every session. If you forget it or lose it you can get a replacement for $5 from the Registrations Team at the Registration Check In area. PRIORITY SEATING If you have been allocated priority seating your Event Pass will be marked, allowing you to sit in the priority seating section. Don’t miss out on priority seating next year, all you need to do is book your accommodation through Planetshakers Travel!
Date Saturday 7th August 2010 Check In 7:45am Starts 8:00am Venue Melbourne Convention and Exhibition Centre (Level One) MORNING TEA After the first morning session on Saturday we will be serving a delicious morning tea in the foyer. Take advantage of this half hour break to relax in our lounges, visit our stands and meet some new friends. LUNCH BREAK Apart from a few small coffee stands at the MCEC, your best bet is to get together with your girlfriends and head to one many of the wonderful cafes or restaurants in Melbourne’s CBD. Southbank is within a few minutes walk, or you can venture across the river and get lost in one of Melbourne’s quaint arcades. Just jump on a tram or train, everything is so close.
SPECIAL OFFERS FOR BEAUTIFUL WOMAN DELEGATES Show your Beautiful Woman Event Pass and you’ll be eligible for some great deals at the following places: Caffe Cino (Hilton) 20% off total bill. Studio Coffee, DFO 20% off. Lot 50 Cafe (Curves Bar Restaurant), Yarra’s Edge 10% off when you order an entree and a main meal. The Promenade Cafe, Yarra’s Edge Friday $15 meals and $10 pizzas (please call to book 9681 7922) Saturday breakfast free coffee or juice with every meal. Saturday lunch 15% off total bill. Blue Train Cafe– Southbank 10% off total bill. Visit our Concierge for a complete list of lunch ideas and locations. MELBOURNE SHOPPING SPOTS DFO, South Wharf Many shops, bargains and food to be discovered! Right next door to the MCEC! Trading Hours 10am–6pm (9pm Fridays). Bourke St Mall David Jones, Myer, GPO. Take Tram 96 from MCEC, it will take you straight there. Trading Hours till 5pm. Bridge Rd, Richmond Trading Hours till 5.30pm. Melbourne Central Both Shopping and Dinner options available. Trading Hours till 6pm (9pm Fridays). Queen Victoria Market Experience Melbourne’s Premier Open-Air Market. Trading Hours Friday 6am–5pm, Saturday 6am–3pm. Chapel St, Prahran Trading Hours Saturday 9:00am–5:30pm GIRLS NIGHT OUT / GIRLS NIGHT IN We are in a fabulous new location this year, and we have set aside a few hours for you to chill and relax with the girls. Head out into the beautiful city of Melbourne for some shopping or afternoon tea! Or if you’d prefer, you’re welcome to stay in and relax in our foyer for some pampering or perhaps a tea brewing class.
NURSING MUMS / MOTHER’S FEEDING ROOM If you are a nursing mum, we’re happy for you to nurse your baby in the main auditorium. If you need to change your baby or would prefer to nurse in privacy, we’ve allocated an area just for you. Chat with our Concierge for directions to our Mothers Feeding Room. WHEELCHAIR ACCESS / SPECIAL REQUESTS If you need any assistance entering the venue or have any special requests, our Concierge will be happy to assist you. SUNDAY CHURCH SERVICE If you are visiting from interstate, we would love to invite you to join us on Sunday here at the Melbourne Exhibition Convention Centre for one combined service at 10.45am.
FAQ Where will I find the ladies room? Bathrooms are located on the concourse level of the MCEC. Where would I go to find lost property? Visit our Concierge in the foyer and they will be able to assist you. The Concierge is located directly opposite Door 8. Where is the nearest ATM? ATMs are located on the concourse area of the MCEC.
Is there a First Aid area? Please see our wonderful Concierge for any First Aid information. Where can I grab my morning coffee??!! Welcome to the coffee capital of Australia. Just across the road, Southbank has several cafes that are open from 8am on a Saturday morning where you’ll be able to sit and enjoy that morning coffee or grab it to go from the foyer. I am from out of town, is there anywhere close by that I can have a “true taste of Melbourne”? Absolutely! Hit Degraves St, Hardware Lane or Block Arcade for lunch or a coffee. Degraves Street is off Flinders Street between Elizabeth and Swanston St. Hardware Lane is off Little Bourke St between Elizabeth St and Queen St. Block Arcade (Block Place) is off Little Collins St between Elizabeth St and Swanston St. You can also visit the Concierge for more lunch/coffee/shopping ideas. Can I register for Beautiful Woman 2011? Yes! Visit our Beautiful Woman 2011 stand and register you and your group and take advantage of our incredible conference deal!
$5.00 $29.95
Demo CD $24.95 er CD/DVD llection Even Great esource Co R D V /D $25.00 er CD Even Great $20.00 D V One CD/D llection esource Co $15.00 R D V /D One CD $10.00 Deeper CD ion rce Collect $10.00 ou es R Deeper CD CD r $10.00 Saviou Collection Beautiful Resource CD r $10.00 ou vi Sa Beautiful $10.00 CD ve Lo r All Fo D $2.00 V D ve All For Lo $15.00 es tl Water Bot e $25.00 an Necklac om W ul if Beaut racelet B $25.00 an om W Beautiful Tee $10.00 an om W ul Beautif CD ng $45.00 di ecor Session R Pack CD Value ng di or ec Session R e Woman Woman Te ing your Beautiful Beautiful gett ut ho it w e Don’t leav Tee!
messages ecordings hear these Session R y want to ssions on el se it ’s fin nd de ke e wee You will ns from th io order this ss n se ca u 09 Yo e BW again! well as th as D r. V D ye CD and d in the fo rders stan Session O ic ater, as us M kers , Even Gre Planetsha ers album ailable at usic, is av Planetshak M st s te er la ak e sh Th et an Pl r othe well as all rce stand. the Resou
Spend some time at our sponsor stands throughout the weekend and ask them the questions below. Then simply fill in this form with their answers and hand it into our Concierge for your chance to win our Beautiful Woman Sponsors Gift Pack.
QUESTIONS 1. Where are the four regions in China TIELKA TEA is sourced from? 2. In what year was the TEEN TALK series launched? 3. What year did PAZZAZZ JEWELLERY start? 4. What is the name of the baby in the Black and white ENHANCE STUDIO image? 5. Which issue of ENHANCE MAGAZINE once featured Planetshakers’ own Sam Evans on the front cover? 6. What is SMILEBOOTH? 7. How can POLA COSMETICS benefit my skin? 8. What noise does the TREASURE NEST make? 9. “SHE” — What does ‘SHE’ stands for?
CONTACT DETAILS Name Email Contact No. *Simply complete this form and hand in to the Concierge to win your Beautiful Woman Sponsors Gift Pack. ** One entry per person. Competition closes 10:00pm Saturday 7th August 2010. Winner will be drawn by Concierge staff and notified via phone.
STICKY DATE PUDDING • 250g dried pitted dates • 310mL boiling water • 1teaspoon bicarbonate soda • 165g brown sugar • 60g butter • 2 eggs • 150g self raising flour Caramel Sauce • 1 cup brown sugar • 300mL cream • 100g butter Preheat the oven to 160C/gas 3. Grease muffin tins or line them with paper cupcake cases. Put the dates into a food processor and pour boiling water over them. Leave them to sit and soak for about 10 minutes. Blend/pulse until the dates are finely chopped and mixed in with the water. It should resemble a thick paste. Add butter and eggs to the mixture and blend until combined. Add sugar, bicarbonate soda and sifted flour to the mixture and blend until combined. Spoon the mixture evenly into the 12 holes of the muffin tin. Bake for approx 20 minutes, or until golden and cooked through (you can test with a cake skewer). Remove the puddings from the tin and place on a cooling rack. To make the caramel sauce, combine the butter and sugar in a pot over a low heat, stir continually. Gradually stir in the cream. Stir until it starts to simmer and then take off the heat. To serve, place on a plate (reheat for about 30 seconds in the microwave if necessary) and drizzle with caramel sauce.
RICH TRUFFLE MUD CAKE
• 6 Eggs • ½ cup (110g) brown sugar, firmly packed • 400g dark chocolate• 1 cup (250ml) thick cream• ⅓ cup (80ml) Cointreau Preheat oven to 180C/gas4. Grease or line the base of a deep 22cm round cake tin with non-stick baking paper. Place the chocolate in a heatproof bowl over a saucepan of simmering water. Ensure the bowl does not touch the water. Stir the chocolate over the heat until just melted. Place the eggs and sugar in a bowl and beat for 5 minutes or until light and foamy.Gradually add the melted chocolate to the egg mixture, stirring constantly. Using a large metal spoon, fold through the cream and cointreau. Pour mixture into the cake tin and placed it in a baking dish, pour enough water into dish to come halfway up side of tin. Bake for 30 minutes. Remove from the oven and cover loosley with foil and bake for a further 30 minutes. Remove from the oven and leave to cool in the tin, discard the foil. Turn the cake onto a serving plate, cover, refridgerate overnight. To serve, dust with sifted cocoa powder. Serves 12–14.
BLUEBERRY MUFFINS • 1½ cups all-purpose flour • ¾ cup white sugar • ½ teaspoon salt • 2 teaspoons baking powder • ⅓ cup vegetable oil • 1 egg • ⅓ cup milk • 1 cup fresh blueberries Crumb Topping ½ cup white sugar • ⅓ cup all-purpose flour • ¼ cup (55g) butter, cubed • 1½ teaspoons ground cinnamon Preheat the oven to 200C/ gas 6. Grease muffin tins or line them with paper cupcake cases. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in the blueberries. Fill muffin tins right to the top, and sprinkle with crumb topping mixture. To make the crumb topping, mix together the sugar, flour, cinnamon and butter with a fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven or until done.
CHOCOLATE BUTTERMILK LAYER CAKE donna hay magazine (issue 50 /autumn 2010) 1 cup (250ml) water • 125g butter, chopped • ⅓ cup (35g) cocoa, sifted •2 cups (300g) plain (all-purpose) flour, sifted •1 teaspoon bicarbonate of (baking) soda, sifted •2 cups (440g) caster (superfine) sugar •2 eggs • ½ cup (125ml) buttermilk • 1 teaspoon vanilla extract Chocolate Cream Cheese Frosting 100g butter, softened • 500g cream cheese • 2 cups (320g) icing (confectioner’s) sugar mixture, sifted • ½ cup (50g) cocoa, sifted Preheat oven to 160C/gas 3. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture between 2 lightly greased 18cm round cake tins lined with non-stick baking paper. Bake for 40–45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes. Turn out onto wire racks to cool completely. While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Serves 6–8.
FLOUR TENDS TO BE DRIER AT HIGH ELEVATION, SO INCREASE THE AMOUNT OF LIQUID IN THE RECIPE BY 2 TO 3 TABLESPOONS FOR EACH CUP OF FLOUR ORANGE & ALMOND CAKE • 2 oranges, washed • 125g butter • 1 cup (220g) caster sugar • 5 eggs •2 cups (240g) ground almonds (almond meal) •½ cup (75g) self-rising (all-purpose) flour, sifted • 2 teaspoons baking powder Orange Syrup • 1 cup (220g) white sugar • 2 tablespoons orange juice • 1⅓ cups (330mL) water Preheat the oven to 180C/gas 4. Line the base of a 22cm cake tin with non-stick baking paper. Place the oranges in a saucepan of water, cover and simmer for 10 minutes or until soft. Remove from the water and chop roughly, removing any seeds. Process the orange, butter, sugar, eggs, ground almonds, flour and baking powder in a food processor until smooth. Spoon the mixture into the tin and bake for 1 hour or until cooked when tested with a skewer. To make the orange syrup, place the sugar, orange juice and water in a saucepan over medium heat and simmer for 5 minutes. To serve, cut the warm cake into wedges and spoon over some of the syrup. Serve with thick cream. Serves 8–10.
TRIPLE CHOC BROWNIES • 200g dark chocolate • 250g butter • 1¾ cups brown sugar • 4 eggs • ⅓ cup cocoa, sifted • 1¼ cup plain flour, sifted • ¼ tsp baking powder, sifted Preheat oven to 160C/gas 3, and grease and line with baking paper a 20cm baking tin (slice tin). In saucepan place chocolate and butter and stir over low heat until smooth. Allow to cool slightly. Mix sugar, eggs, cocoa, flour, and baking powder in a bowl. Mix in chocolate mixture until combined. Pour mixture into tin, bake for 50 minutes or until set (check with skewer, should come out clean). Cool slightly in tin (5 minutes), then cut and dust with icing sugar, and serve with cream.
Photographer Royston Poh Designer Timothy Chew
CHOCOLATE MOUSSE CAKE WITH BITTER-ORANGE SAUCE
• 250g chocolate biscuits, crushed • 75g unsalted butter • 400g plain dark chocolate • 250g plain marshmallows • 550ml cream Bitter Orange Sauce • 220g caster sugar • zest of 1 orange • 175ml water Line the base of a 23cm round cake tin with non-stick baking paper. Place crushed biscuits in a bowl. Melt butter and cool slightly then pour over the biscuits. Stir to combine then press into base of the pan until flat. Refrigerate. Melt chocolate over a saucepan of simmering water then set aside to cool. Meanwhile, place the marshmallows in a saucepan with 100ml of the cream and cook over a very low heat, stirring until the mixture is smooth and marshmallows have melted (be patient it may take a few minutes). Beat remaining cream until lightly whipped and use a metal spoon to fold together with the marshmallow and chocolate mixtures until combined. Pour over the biscuits base and return to fridge for at least 4 hours to set. To make the Bitter-Orange Sauce, place the sugar and 75ml of water in a saucepan and stir over a medium heat until sugar dissolves – do not stir after this stage. Cook until mixture is a light toffee colour. Remove from heat and carefully add 100ml boiling water and the orange zest, stir to combine. Cook for 5 minutes until thickened slightly. Serve with wedges of the cake.
CHOCOLATE CARAMEL SLICE
MELTING MOMENTS
• 250g butter at room temperature • 1/3 cup icing sugar • 1 ½ cups plain flour • ½ cup corn flour • 1tbs custard powder Filling • 60g butter • ½ cup icing sugar • 1tbsp custard powder Preheat oven to 180C/gas4, line baking tray with baking paper. Cream butter and icing sugar till light and fluffy. Add sifted flours, mix well. Put teaspoons of mixture on baking tray and press lightly with fork.Bake for 10–15minutes. Cool on cooling rack. To make the filling, cream butter until smooth gradually, adding combined sifted icing sugar and custard powder. When biscuits are cool join together with filling and refrigerate until needed.
http://www.exclusivelyfood.com.au • ½ cup brown sugar, firmly packed • 56g desiccated coconut • 100g self-raising flour • 85g butter, melted Caramel Filling • 30g butter • 40ml golden syrup • 395g sweetened condensed milk Chocolate Coating • 200g milk chocolate • 50g butter Preheat oven to 180C/gas4. Grease or line the base of a 20cm square cake tin with non-stick baking paper. Combine sugar, coconut, and flour in a large bowl. Pour in the melted butter and mix well. Firmly press mixture into prepared pan using the back of a spoon and bake for 10–12 minutes or until lightly browned and slightly risen. Leave to cool for about 10-20 minutes. To make the Caramel Filling, place butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens. Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes. A ½ cm border of lightly browned caramel should form around the edges of the slice. Leave to cool. To make the Chocolate coating, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Stir the chocolate and butter over the heat until just melted. Spread melted chocolate over caramel. Refrigerate slice until chocolate is just set, about 20–30 minutes. Remove slice from pan and cut into pieces. Use a hot, dry knife to cut the slice (fill a tall glass with hot water, dip knife in water for a few seconds, and wipe dry with a clean tea towel).
CASTER SUGAR IS VERY FINE SUGAR THAT DISSOLVES MORE QUICKLY THAN REGULAR WHITE SUGAR, AND SO IS ESPECIALLY USEFUL IN MERINGUES
thanks to our sponso rs