HGBooks Key Titles December 2017 by Hardie Grant Publishing

Hardie Grant Books

December 2017 | Key Titles

Pidapipo Gelato Eight Days a Week Lisa Valmorbida

Description Pidapipó is a celebration of authentic gelato, alongside classic Italian and contemporary seasonal desserts, cakes, and drinks.

All the recipes in Pidapipó are dictated by the seasons – giving you the freshest and most contemporary introduction to the sweet art of gelato! You’ll find all of your favourite flavours, alongside new classics such as Banana Milk Gelato, Raspberry and Rose Bombe Alaska, Avocado and Lime Sorbetto, Blood Orange Granita with Dark Chocolate Sorbetto, Pumpkin Pie, Tiramisu Layer Cake and Brioche with Pistachio Gelato and Whipped Cream. Pidapipó is fun, quirky and delicious – this is not your average ice-cream book! Discover 60 deliciously cool and creamy creations, including gelato, sorbetto, granitas, desserts and drinks, all exquisitely photographed and accompanied by illustrations from renowned French illustrator Jean Jullien. Publication Date 1st December 2017 Price

• AUD$39.99 / NZ$44.99 Hardback

ISBN

• 9781743793367

Category

• Food & Drink

Imprint

• Hardie Grant Books

Extent

• 208 pages

Format

• 248mm x 190mm

Illustrations

• Full colour illustrations and photography throughout

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Author Details Lisa Valmorbida trained in traditional gelato making at the Carpigiani Gelato University in Bologna before opening her Melbourne gelateria, Pidapipó, on Carlton's Lygon Street in 2014. This bright and cheery destination now has people lining up for its authentic, indulgent gelato every day of the week, even in the middle of winter.

Key Selling Points Pidapipó is a book for fans of the distinct Pidapipó brand – one that is increasingly beloved by discerning ice-cream fans in Melbourne.

Offers 60 seasonal recipes that celebrate authentic Italian gelato and classic desserts.

Pidapipo Gelato Eight Days a Week Lisa Valmorbida

Key Selling Points (cont.) Cover and internal illustrations throughout by Jean Jullien, the French illustrator and graphic designer behind the Peace for Paris symbol, who has 758k followers on Instagram @jean_jullien.

Marketing + Publicity Full publicity campaign with interviews, reviews and extracts across national lifestyle and food media including delicious and Gourmet Traveller | Street poster campaign in Melbourne | Advertising in Frankie Magazine | Digital advertising with Broadsheet | Limited edition 'Hardie Grant' ice cream flavour available on release! | Book launch at Pidapipรณ | Inclusion in Hardie Grant Books Christmas advertising across print and digital.

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

6−15 16−17 18−55 56−99 INTRODUCTION INTRODUZIÓNE

INGREDIENTS AND EQUIPMENT INGREDIENTI E ATTREZZI

SPRING PRIMAVERA

SUMMER ESTATÉ

100−139 140−185 186−187 188−191 AUTUMN AUTUNNO

WINTER INVERNO

ABOUT THE AUTHOR NOTE SULL’ AUTORE

INDEX INDICE

I like spring at Pidapipó because you can see customers getting excited as new flavours start to appear on the menu. Strawberries arrive, then apricots and limes and so on. Some regulars greet them like old friends. All the fruit we use for gelato in the shop we store and prepare in the open so that it becomes part of the décor. It’s a good way to mark the changing of the seasons. I like the idea because it literally shows that we’re open about our ingredients and not using frozen or pre-made sauces and mixes, and that we’re following the traditions of the best gelato makers in Italy. Having all our ingredients and machinery as part of the décor was really important to us when we were planning the design of the permanent shop. We wanted it to feel authentically Italian, classic and timeless rather than trendy. It was about the small details – using materials that are constant and classic like marble, concrete and wood – and getting an Italian feel with a design that improves with age. Design is one of the things that Jamie and I work on together at Pidapipó. With some of the business, we just trust each other to get on with things. He’s good at some things; I’m good at others. He doesn’t read the recipes that I create and I let him take care of the marketing and business side of things. We’ve always been clear about what we’re both doing, we trust each other. For me that’s the

Spring Primavera

Lemon sorbetto Sorbetto al limone

Makes 1 kg (2 lb 3 oz/10 scoops)

Lemon sorbetto is one of the few fruity gelato or sorbetto recipes where you don’t want the fruit to be overripe. With this one, you want the lemons to be as fresh and as tart as possible, rather than too ripe and too sweet. Also, when you’re juicing them, be careful to avoid including any pith as this can make the sorbet bitter.

Ingredients: 200 g (7 oz) lemon juice 500 g (1 lb 2 oz) filtered water 5 g (¼ oz) carob bean powder 280 g (10 oz) caster (superfine) sugar

Put the lemon juice and water in a bowl and whiz briefly with a hand-held blender to combine.

Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.

Gradually add the carob powder and sugar mixture to the lemon juice mixture, blending all the while, until well combined. Add the rest of the sugar and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 15–20 minutes, or until the mixture drops to 4°C (39°F).

Turn on your gelato maker so it begins the freezing process.

Pour the mixture into your gelato maker. Once the mixture reaches –4°C (25°F) (this should take about 30–40 minutes) detach the canister or scoop the sorbetto into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.

Spring Primavera

Chocolate and peanut butter parfait layer cake with salted caramel sauce Semifreddo al ciocciolato e burro d’arachidi con crema di caramello salato

Serves 10

Gelato is always best when it’s eaten fresh – every day it sits in the freezer it loses some integrity. This is why in Italy the gelaterias make cakes with what’s left over at the end of the day. They mix the left-over gelato with cream and whip it to freshen it up. This recipe is based on those cakes and, as such, can be made successfully with pretty much any leftover flavour that you happen to have left in the freezer, so feel free to try experimenting here.

Ingredients: Peanut butter parfait 100 ml (3½ fl oz) pouring (single/light) cream 10 g (1⁄8 oz) icing (confectioners’) sugar 500 g (1 lb 2 oz/5 scoops) Peanut butter and chocolate fudge gelato (page 127)

Line a 25 x 11 cm (10 x 41/4 in) square cake tin with plastic wrap and put it in the freezer along with the bowl of an electric mixer for 10 minutes to chill.

For the peanut butter parfait, add the cream and icing sugar to the chilled bowl of the electric mixer with the whisk attachment added and beat together to form soft peaks. Switch to the paddle attachment, add the gelato and beat until combined, then spoon the mixture into the prepared cake tin and gently spread it with a palette knife to form an even layer. Transfer to the freezer and leave for 1 hour to harden slightly.

Clean the mixer bowl and return to the freezer for at least 10 minutes to chill.

For the chocolate parfait, add the cream and icing sugar to the bowl of the electric mixer with the whisk attachment added and beat together to form soft peaks. Switch to the paddle attachment, add the gelato and beat until combined, then spoon the mixture over the peanut butter parfait and gently spread it with a palette knife to form an even layer. Transfer to the freezer and leave for 2 hours to harden.

Meanwhile, to make the salted caramel sauce, add the brown sugar and cream to a small heavy-based saucepan over a medium heat, whisk to combine and bring to the boil. Add the butter and cook, whisking continuously, until it has melted completely. Add the sea salt and whisk to combine, then transfer to the fridge to chill.

When ready to serve, pull on the edges of the plastic wrap to remove the parfait from the mould and cut into slices. Spoon a little of the caramel sauce over the centre of individual serving plates and top each with a cake slice. Serve.

Chocolate parfait 300 ml (10 fl oz) pouring (single/light) cream 30 g (¼ oz) icing (confectioners’) sugar 600 g (1 lb 5 oz/6 scoops) Chocolate gelato (page 32) Salted caramel sauce 155 g (5½ oz) soft brown sugar 160 ml (5½ fl oz) pouring (single/light) cream 50 g (1¾ oz) unsalted butter 2 teaspoons sea salt

Autumn Autumno

Apple and amaretti crumble with cinnamon and raisin gelato Mele e sbriciolata di amaretti con gelato alla cannella e uvetta

Serves 6–8

Apple crumble is a natural fit with gelato – it’s a classic dessert that everybody seems to love. I’ve added amaretti to the traditional recipe to give it more of an Italian flavour.

Ingredients: 110 g (4 oz) amaretti biscuits 95 g (3¼ oz) cold unsalted butter, diced 160 g (5½ oz) plain (all-purpose) flour 45 g (1½ oz) rolled (porridge) oats

For the cinnamon and raisin gelato, put the raisins in a small container and pour over the amaretto to cover completely. Leave to soak for at least 4 hours.

Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.

Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.

Add the milk, cream and cinnamon to a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C (185°F). Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C (39°F).

Turn on your gelato maker so it begins the freezing process.

Pour the mixture into your gelato maker. Once the mixture reaches –4°C (25°F) or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for 1 hour to harden.

Drain and chop the raisins, then add them to the gelato and mix together well. Return the gelato to the freezer until needed.

Preheat the oven to 180°C (350°F/Gas 4).

Place the amaretti biscuits in a large bowl and crush them with the end of a rolling pin to a fine crumb (alternatively, blitz them briefly to a similar consistency in a food processor). Add the diced butter, flour, rolled oats and 110 g (4 oz) of the sugar and mix everything together with the tips of your fingers to form a fine breadcrumb-like texture (be careful not to overwork it as you don’t want the mixture to become a dough).

190 g (6½ oz) caster (superfine) sugar 5 granny smith apples, peeled, cored and cut into small chunks juice of 1 lemon ½ teaspoon ground cinnamon 1 teaspoon vanilla paste Cinnamon and raisin gelato 50 g (1¾ oz) raisins 200 g (7 oz) amaretto, or enough to cover 135 g (5 oz) caster (superfine) sugar 35 g (1¼ oz) dextrose 20 g (¾ oz) skim milk powder 5 g (¼ oz) carob bean powder 645 g (1 lb 7 oz) milk 165 ml (5½ fl oz) pouring (single/light) cream 5 g (¼ oz) ground cinnamon

10 Place the apple in a 35 × 25 cm (14 × 10 in) ovenproof dish with the lemon juice, cinnamon, vanilla paste and remaining sugar and mix together well. Spoon over the crumble mixture evenly and bake in the oven for 40-45 minutes, or until the crust is golden brown and the edges of the dish are caramelised. Divide among bowls and serve with scoops of the cinnamon and raisin gelato.

110

Autumn Autumno

Pear sorbetto Sorbetto alla pera

Makes 1 kg (2 lb 3 oz/10 scoops)

You can use almost any variety of pear for this recipe but you might want to avoid the brown-skinned varieties because they’ll make the colour of the sorbetto a bit dark. I always like to keep the skin on the fruit because it adds to the realness of the flavour. Use green-skinned pears and you’ll get a pure white sorbetto with some tiny speckles of green. Very pretty.

Ingredients: 600 g (1 lb 5 oz) pear, cored and diced 150 g (5½ oz) filtered water 5 g (¼ oz) carob bean powder 250 g (9 oz) caster (superfine) sugar

113

Put the pear and water in a bowl and blend with a handheld blender until smooth.

Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.

Gradually add the carob powder and sugar mixture to the pear mixture, blending all the while, until well combined. Add the rest of the sugar and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C (39°F).

Turn on your gelato maker so it begins the freezing process.

Pour the mixture into your gelato maker. Once the mixture reaches –4°C (25°F) (this should take about 30–40 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.

Autumn Autumno

Fig and mascarpone pie Torta ai fichi e mascarpone

Serves 8

We do a mascarpone and fig flavoured gelato at the shop and this is like a cake version of that â&#x20AC;&#x201C; biscuit shell on the bottom with a layer of mascarpone gelato and fresh sliced figs on the top. I love figs because they only arrive a couple of times a year and the season is so short so they always seem rare and special.

Ingredients: 100 g (3Â˝ oz) digestive biscuits (graham crackers) 250 g (9 oz/1 cup) melted unsalted butter 1 kg (2 lb 3 oz/10 scoops) Mascarpone, berry and biscotti gelato (page 79) 10 whole figs, sliced

Place the biscuits in a large bowl and crush them with the end of a rolling pin to a fine crumb (alternatively, blitz them briefly to a similar consistency in a food processor). Pour the melted butter over the crushed biscuits and stir to combine.

Spoon the biscuit crumb mixture into a 20 cm (8 in) loosebottomed pie tin and press it into the base and sides to cover evenly, being sure to leave no gaps. Transfer the pie shell to the freezer for 30 minutes to chill and firm.

Once chilled, spoon the gelato over the pie shell and spread it with a palette knife to form an even layer, then transfer to the freezer and leave to chill for 1 hour.

Meanwhile, add the figs, caster sugar, balsamic vinegar, vanilla paste and water to a bowl and mix to combine. Transfer to the fridge and leave to macerate for 10 minutes.

When ready to serve, remove the pie from the freezer, spoon over the macerated figs and juices evenly and slice into wedges.

1 tablespoon caster (superfine) sugar 1 tablespoon aged balsamic vinegar 1 teaspoon vanilla paste 1 tablespoon water

135

Winter Inverno

Brioche with pistachio gelato and whipped cream Brioche con gelato al pistacchio e panna montata

Serves 5

I’ve put pistachio gelato with brioche here because I wanted to team a classic with a classic. The brioche recipe is the one we use in the shops for our gelato sandwiches. We got it from a pastry chef in Italy. It’s timeconsuming to make brioche because you need to let the dough prove but it’s really rewarding once you’ve mastered it and the results are light and fluffy.

Ingredients: 250 ml (8½ fl oz/1 cup) pouring (single/light) cream 25 g (1 oz) icing (confectioners’) sugar 500 g (1 lb 2 oz/5 scoops) Pistachio gelato (page 151) Brioche 200 ml (7 fl oz) cold milk

Line a baking tray with non-stick baking paper.

Place the pouring cream and icing sugar in a bowl and whisk with a hand whisk or electric hand whisk until soft peaks form. Transfer to the fridge until ready to use.

To make the brioche, divide the milk equally between two mugs. Add the salt and honey to one and the yeast to the other and stir each to combine.

Place the flour and sugar in the bowl of an electric mixer with the dough hook attachment added. Turn the mixer on low and add the eggs, one at a time, leaving a 1 minute interval between each. Continue to mix for a further 8 minutes, then add the salt and honey mixture. Mix for a further 2 minutes then add the milk and yeast mixture. Continue to mix, adding a cube or two of the cold butter every few minutes, for 30 minutes, or until a smooth dough has formed that comes away from the sides of the bowl.

Transfer the dough to a mixing bowl, cover with plastic wrap and leave to rest in the fridge for 2 hours.

Once rested, remove the dough from the fridge and divide it out into five 90 g (3 oz) pieces and five 10 g (¼ oz) pieces. Roll each piece into a perfectly round ball, then arrange the bigger pieces on the baking tray lined with non-stick baking paper, leaving a gap of at least 2 cm (¾ in) between each piece.

Wet the tip of your index finger with water and gently push it into the centre of a larger dough piece to form a slight indentation. Place one of the smaller pieces on top of the indentation and press it down gently to stick the two pieces together (if they don’t stick together, try again using a little more water). Repeat with the remaining dough pieces, then transfer the tray to a warm spot and leave to rise for 3 hours, or until tripled in size.

Continues on following page

2 teaspoons table salt 1 tablespoon honey 2¼ teaspoons dry yeast 500 g (1 lb 2 oz) 00 flour 75 g (2¾ oz) caster (superfine) sugar 2 eggs 75 g (2¾ oz) cold unsalted butter, cubed Egg wash 1 egg 100 ml (3½ fl oz) milk

153

Winter Inverno

Hazelnut and Nutella gelato with biscotti crumble Gelato alle nocciole e nutella con biscotti sbriciolati

Makes 1 kg (2 lb 3 oz/10 scoops)

This is a flavour that I collaborated on with an Italian restaurant in Melbourne called Baby. The head chef, Nicola Totaro provided the biscotti recipe here, which is what happened when I made the gelato – they would cook the hazelnut biscotti in the kitchen at Baby and then I would go and pick it up and use it in the gelato. The biscotti is amazing, with an almost meringue-like texture.

Ingredients: 135 g (5 oz) caster (superfine) sugar 45 g (1½ oz) dextrose 20 g (¾ oz) skim milk powder 5 g (¼ oz) carob bean powder 645 g (1 lb 7 oz) milk 165 ml (5½ fl oz) pouring (single/light) cream

Preheat the oven to 155°C (310°F/Gas 2). Line a baking tray with baking paper.

For the hazelnut biscotti, beat the egg whites and sugar together in the bowl of an electric mixer with the whisk attachment to form fluffy, firm peaks. Add the vanilla, cinnamon and crushed hazelnuts and mix everything together with a spoon, then pour into a heavy-based saucepan over a medium heat and heat to 80°C (175°F).

Remove the pan from the heat and spread the mixture over the baking tray in an even layer. Bake for 30 minutes, or until the biscuit is completely dry. Leave on a wire rack to cool, then chop into rough pieces. Set aside.

Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.

Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.

Pour the milk and cream into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C (185°F).

Remove from the heat, add the hazelnut paste and blend with a hand-held blender until combined and smooth. Pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C (39°F).

Turn on your gelato maker so it begins the freezing process.

Pour the mixture into your gelato maker. Once the mixture reaches –4°C (25°F ) or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for 1 hour to harden.

100 g (3½ oz) hazelnut paste 80 g (2¾ oz) Nutella Hazelnut biscotti 6 egg whites 450 g (1 lb) caster (superfine) sugar 2 vanilla beans, split lengthways and seeds scraped 2 teaspoons ground cinnamon 450 g (1 lb) roasted hazelnuts, crushed

174

10 Heat the Nutella in a double boiler or microwave until runny. Remove the Nutella from the heat and leave it to cool to room temperature, then add it to the gelato, drizzling it over and mixing it in with a spatula to break it up into a chip. Mix through the biscotti crumbs, then return the gelato to the freezer and leave for at least 1 hour to harden before serving.

Winter Inverno

Blood orange granita with dark chocolate sorbetto Granita all'arancia sanguinella con sorbetto al cioccolato fondente

Serves 4

Chocolate sorbet is one of the most time-consuming flavours to make and one of our most popular – particularly among vegans (we use a chocolate that’s dairy-free). This sorbetto is really rich and because there’s no milk you really taste the chocolate. The blood orange granita here goes brilliantly with the chocolate but it’s pretty good on its own too.

Ingredients: Dark chocolate sorbetto 85 g (3 oz) caster (superfine) sugar 3 g (1/8 oz) carob bean powder 20 g (¾ oz) Dutch (unsweetened) cocoa powder

For the dark chocolate sorbetto, put the caster sugar, carob bean powder and cocoa powder in a bowl and mix together to combine.

Pour the water into a heavy-based saucepan set over a medium heat. Gradually whisk in the sugar mixture and continue to heat until it hits 85°C (185°F). Remove from the heat, add the chocolate and whisk together until the chocolate has melted into the mixture and everything is well combined. Pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C (39°F).

Turn on your gelato maker so it begins the freezing process.

Pour the chocolate sorbetto mixture into your gelato maker. Once the mixture reaches –4°C (25°F) or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the sorbetto into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.

For the granita, add the blood orange juice, water and sugar to a bowl and blend with a hand-held blender until the sugar has dissolved.

Pour the mixture into a pre-cooled stainless steel tray and put into the freezer. Every 30 minutes, remove and break up the ice crystals with a fork. Do this until icy and easy to scoop (this should take about 2 hours).

To serve, divide the granita among glasses and top each with a scoop of the dark chocolate sorbetto.

290 g (10 oz) filtered water 100 g (3½ oz) dark chocolate (70% cocoa solids), broken into small chunks Blood orange granita 600 g (1 lb 5 oz) freshly squeezed blood orange juice 200 g (7 oz) filtered water 200 g (7 oz) caster (superfine) sugar

181

Bliss Bites Vegan, Gluten- and Dairy-Free Treats from the Kenko Kitchen Kate Bradley

Description Bliss Bites is a celebration of the taste and flavour sensations that are possible with dairy and refined sugar-free snacks. Kate Bradley, author of bestselling book and successful blog Kenko Kitchen returns with a collection of over 50 gluten-free, vegan and plant-based recipes - some savoury, most sweet, all inventive and delicious.

Chapters include: Everyday Staples (with recipes such as 5-ingredient Peanut Butter Bliss Balls, and Superfood Super-Good Bliss Balls), Savory Bites (Rainbow Sushi Balls and Mega Seed Crackers), Sweet Tooth (Date Night Truffles and Raspberry Ripe Truffles), Other Treats (including Almost-a-Snickers Bar and Raw Lemon Slice), and Basics (Coconut Bacon and Salted Caramel Spread). All shot and styled in Kate's signature fresh and refined style, Bliss Bites ensures snack time is simple, healthy and always delicious! Publication Date 1st December 2017 Price

• AUD$19.99 / NZ$22.99 Flexibound

ISBN

• 9781743793572

Category

• Food & Drink

Imprint

• Hardie Grant Books

Extent

• 144 pages

Format

• 215mm x 160mm

Illustrations

• Full colour photography throughout

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Author Details Kate Bradley revolutionized her health and wellbeing when she gave up gluten, dairy, and all processed foods in 2012. She started the Kenko Kitchen food blog to share her journey of discovery.

Key Selling Points All the recipes are entirely gluten free, vegan and refined sugar free. Bliss balls are an enduringly popular anytime snack among the health conscious – and the not-so health conscious who appreciate a great tasting treat.

Bliss Bites Vegan, Gluten- and Dairy-Free Treats from the Kenko Kitchen Kate Bradley

More than 65 recipes in a great value flexi package. Author Kate Bradley has 32k Instagram followers @kenkokitchen.

Marketing + Publicity Full marketing and publicity campaign with interviews, extracts and reviews across all health, food and lifestyle media including MiNDFOOD, Inside Out, delicious and more | Melbourne book launch | Book trailer available | Inclusion in all HGB Christmas advertising .

ALSO AVAILABLE: 9349685007487 Bliss Bites 10 Copy Pack at 50% Discount. ALSO AVAILABLE: 9781743792926 Kenko Kitchen (January 2017).

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Price

• AUD$30.00 / NZ$35.00

Format

• Paperback

ISBN

• 9781743792926

Nº 1

Everyday staples 1. Superfood Super-Good Bliss Balls 2. Berry Protein Bombs 3. 5-Ingredient Peanut Butter Bliss Balls 4. I Need a Coffee Bliss Balls 5. Get Ya Glow On Bliss Balls 6. Choc Mint Bliss Balls 7. ‘Jaffa’ Choc-Orange Bliss Balls 8. Eat Your Greens #1 9. Eat Your Greens #2 10. Blueberry Crunch Bliss Balls 11. Fruit Salad Bites 12. Acai Apple Pie Bliss Balls 13. Carrot Cake Bliss Balls 14. Chocolate Protein Bombs 15. Love Bites

16 18 20 21 22 24 25 26 27 30 32 33 35 36 39

SUPERFOOD SUPER-GOOD BLISS BALLS MAKES 30

Preparation time: 20 minutes

These are the perfect, tasty snack to pop into kids’ lunchboxes. Or, into your own bag to nibble on while you’re on the run and trying not to be tempted by junk food. Throw some optional protein powder into these too if you like, and use them as a little post-workout treat. Delicious flavour bites at any time; just the thought of eating these makes me feel great. 60 g (2 oz/½ cup) sunflower seeds 70 g (2½ oz/½ cup) pepitas (pumpkin seeds) 40 g (1½ oz/¼ cup) black or white chia seeds 30 g (1 oz/½ cup) shredded coconut 40 g (1½ oz/¼ cup) brazil nuts 40 g (1½ oz/¼ cup) almonds 30 g (1 oz/¼ cup) hemp seeds

2½ tablespoons bee pollen (optional) 1 tablespoon ground cinnamon 40 g (1½ oz/⅓ cup) raw cacao powder 40 g (1½ oz/⅓ cup) plant-based protein powder (see note, optional) 14 medjool dates (about 280g/10 oz), pitted 80 ml (2½ fl oz/⅓ cup) rice malt syrup desiccated coconut, for rolling

Place the sunflower seeds, pepitas, chia seeds and shredded coconut in your food processor or blender and pulse until a fine meal is formed. Add the brazil nuts and almonds and pulse until they are finely chopped but still have a bit of texture; they shouldn’t be like meal (see note). Transfer the mixture to a bowl and add the hemp seeds, bee pollen (if using), cinnamon, raw cacao powder and protein powder (if using). Place the dates and rice malt syrup in the food processor or blender and process until smooth. Add to the dry ingredients in the bowl and combine well – you may need to get your hands in there and really mush the ingredients together if mixing it with a spoon isn’t doing the trick. (Just make sure you wash those hands first!) Add a tablespoon of water if the mixture seems a bit dry. Next, take about a tablespoon of the mixture at a time and roll it into 2.5 cm (1 in) balls. Roll the balls in the desiccated coconut to lightly coat then place them in an airtight container. Refrigerate or freeze them. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer. NOTE If you want a softer truffle, pulse the ingredients until everything is a fine meal. Use any flavour protein powder you like – chocolate, vanilla or coconut, for example.

16 Everyday staples

CHOCOL ATE PROTEIN BOMBS MAKES 16

Preparation time: 10 minutes

These chocolate protein balls are the perfect energy-fuelling snack to have before or after a workout. They are fudgy, chocolatey and totally delicious. 50 g (1¾ oz/½ cup) chocolate flavoured plant-based protein powder 1 tablespoon raw cacao powder 1 tablespoon maca powder 90 g (3 oz/⅓ cup) cashew butter (or any nut or seed butter) 90 g (3 oz/¼ cup) maple syrup, raw honey or rice malt syrup

55 g (2 oz/½ cup) ground almonds 1 teaspoon vanilla extract or ½ teaspoon vanilla powder 3 medjool dates (about 60 g/2 oz), pitted 35 g (1¼ oz/⅓ cup) goji berries 45 g (1½ oz/⅓ cup) inca berries (optional) 40 g (1½ oz/¼ cup) cacao nibs

Place the protein powder, raw cacao powder, maca powder, cashew butter, maple syrup, ground almonds, vanilla and dates in your food processor and pulse until a fine meal is formed. Add the goji and inca berries (if using) and pulse until they are just crushed. Next, take about a tablespoon of mixture at a time and roll it into 2.5 cm (1 in) balls. Place them in an airtight container in the fridge or freezer. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer. NOTE To make these completely nut-free, replace the ground almonds with 60 g (2 oz/½ cup) sunflower seeds, blitzed into a meal in the food processor. And make sure you choose a seed butter instead of a nut butter.

36 Everyday staples

Nº 2

Savoury bites 1. Mega Seed Crackers 42 2. Healthymite 43 3. Seeded Buckwheat Bread 44 4. Faux-Rerro Rocher Spread 45 5. Sweet Potato, Millet & Kale Patties 46 6. Indian Cauliflower ‘Rice’ Patties 47 7. Black Bean & Rice Mexi Burgers 48 8. Chickpea & Kimchi Mini Pancakes 51 9. Fishless ‘Tuna’ Cakes 52 10. Thai-Style ‘Crab’ Cakes 55 11. Mushroom & Thyme Arancini Balls 56 12. Cashew Cheese Balls 59 13. Rainbow Sushi Balls 60 14. White Bean, Broccoli & Quinoa Patties 62

RAINBOW SUSHI BALLS MAKES 16

Preparation time: 10 minutes Cooking time: 30 minutes

These sushi balls are soooo cute and they are also insanely perfect for munching when on the go. They’re also really good in lunchboxes. You can really play around with the fillings according to what you like; keep these simple using just chopped raw veggies, as suggested below, or add the tofu–mushroom mix for a touch more flavour. 440 g (15½ oz/2 cups) sushi rice (koshihikari rice) 7 nori sheets, torn 2½ tablespoons sesame seeds, plus extra for coating (optional) 100 g (3½ oz) firm or pressed tofu, chopped 30 g (1 oz/½ cup) chopped shiitake, oyster or brown mushrooms 1 teaspoon freshly grated ginger

1 teaspoon coconut oil 2 teaspoons tamari other fillings: finely chopped avocado, carrot, cucumber, red capsicum (bell pepper), red cabbage, spring onions (scallions) pickled ginger and tamari, to serve (optional)

Place the rice in a sieve then rinse it until the water runs clear. Place in a saucepan with 500 ml (17 fl oz/2 cups) water then bring to a simmer over medium–high heat. Cover the pan tightly, reduce the heat to low then cook for 20 minutes or until the water has been absorbed. Remove from the heat then stand, covered, until the rice has cooled to room temperature. Place the torn nori into a small food processor or bullet blender and process until a fine powder forms. Stir the nori and sesame seeds through the rice. Set aside. Cook the tofu, mushrooms and ginger with the coconut oil in a small frying pan over medium heat for 5 minutes, or until the mushrooms have softened. Add the tamari and cook for another 3–4 minutes. Remove from the heat. Take about 90 g (3 oz/⅓ cup) of the rice at a time and lay it out on your hand, pressing it evenly to form a disc about 5.5 cm (2¼ in)across. Place about 1 teaspoon of your choice of filling ingredients in the middle of the disc then use your hand to bring the rice over the filling, enclosing it to form a sealed ball. Roll each ball in additional sesame seeds if you like, then serve with pickled ginger and tamari if desired. Pop these in the fridge until serving; they’re best eaten within 2 days.

60 Savoury bites

Nº 3

Sweet tooth 1. Seriously the Best ‘Toblerone’ Bliss Balls 2. Golden Fun-Time Bliss Balls 3. Raspberry Ripe Truffles 4. Anzac Biscuit Balls 5. Rolos With My Homies 6. Not-So-Malt Teasers 7. Lamington Bliss Balls 8. Turkish Delight Bliss Balls 9. Coconut Rough Rider Balls 10. Peanut Butter Truffles 11. Red Velvet Beet Bites 12. Faux-Rerro Rocher Hazelnut Bliss Balls 13. Chocolate Crackles 14. Baklava Bliss Balls 15. Date Night Truffles

66 69 70 72 73 75 76 79 80 81 82 85 86 88 90

SERIOUSLY THE BEST ‘TOBLERONE’ BLISS BALLS MAKES 14

Preparation time: 10 minutes

I’m not lying. These are probably my favourite thing in this entire cookbook. They are just seriously The Best Thing Ever. If you like chocolate, crunch and truffle-like mouthfuls, I’m pretty sure you too will quickly become obsessed with these. 235 g (8½ oz/1½ cups) roasted almonds 80 g (23/4 oz/½ cup) unsalted roasted peanuts 2½ tablespoons almond butter 2½ tablespoons raw honey or 2 tablespoons rice malt syrup

4 medjool dates (about 80 g/2¾ oz), pitted 30 g (1 oz/¼ cup) raw cacao powder 3 tablespoons coconut sugar 100 g (3½ oz) raw milk chocolate, melted and cooled

Place all the ingredients in your food processor or blender and process until they’re finely chopped and well combined. (Don’t whizz them too much as you still want that slight Toblerone crunch and texture from the nuts.) Take about a tablespoon of the mixture at a time and roll it into 2.5 cm (1 in) balls. Place the balls in an airtight container in the fridge or freezer. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.

66 Sweet tooth

RASPBERRY RIPE TRUFFLES MAKES 18

Preparation time: 10 minutes

I was never a fan of the Cherry Ripe chocolate bar, a very sweet mash-up of coconut, glacé (candied) cherries and chocolate. But these, I am totally down for. They’re the perfect combination of tangy raspberry and sweet coconut and they never fail to go down a treat. FILLING

180 g (6½ oz/2 cups) desiccated coconut 100 g (3½ oz/⅔ cup) dried raspberries 1½ tablespoons raspberry powder 60 ml (2 fl oz/¼ cup) rice malt syrup

2½ tablespoons coconut butter ½ teaspoon vanilla extract COATING

150 g (5½ oz) raw dark chocolate, melted and cooled

Place all the filling ingredients in your food processor or blender and pulse together until they’re chopped and well combined. Line a tray with baking paper. Take about a tablespoon of the mixture at a time and roll it into 1.5 cm (½ in) balls. Dip each ball into the melted chocolate to coat completely, draining off any excess chocolate. Place the balls on the tray then refrigerate until the chocolate has set. Store them in an airtight container in the fridge or the freezer. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.

70 Sweet tooth

RED VELVET BEET BITES MAKES 12

Preparation time: 10 minutes

Yassss queen! Another treat which sneaks in some veg! You would never know these bliss balls contain beetroot, but they do. These are light and cake-like, and are so inviting, with their beautiful red colour. Because they contain raw vegetable, they won’t last as long as other bliss balls do so consume them within a few days, or throw them in the freezer to keep them longer. ½ medium beetroot (beet) (about 100 g/ 3½ oz), peeled and grated 180 g (6½ oz/2 cups) desiccated coconut 2 tablespoons raw cacao powder 1 teaspoon vanilla extract

8 medjool dates (about 160 g/5½ oz), pitted pinch sea salt flakes extra raw cacao powder or desiccated coconut, for coating

Place all the ingredients, except the coconut or cacao for coating, into your food processor or blender. Pulse them together until combined. Take about a tablespoon of the mixture at a time and roll it into 2.5 cm (1 in) balls. Spread the coating of your choice on a plate and roll the balls in that, to lightly coat. Place the balls in an airtight container and refrigerate or freeze them. These will keep for up to 1 week in the fridge, and a couple of months in the freezer.

82 Sweet tooth

Nº 4

Other treats 1. Raw ‘Twix’ Bars 94 2. ‘Bounty’ Hunters 97 3. Almost-a-‘Snickers’ Bar 98 4. Double Choc Sea Salt & Hemp Seed Brownies 101 5. Doughnuts 102 6. Chocolate Chunk Cookies 105 7. Beet, Berry & Chocolate Muffins 106 8. Quinoa, Buckwheat & Tahini Lunchbox Bars 109 9. Breakfast Bars 110 10. Raw Lemon Slice 112 11. Banoffee ‘Nice’ Cream Sundae 115 12. Berry Red Superpops 116 13. Choco Superpops 117

RAW ‘TWIX’ BARS MAKES 12 (OR 24)

Preparation time: 15 minutes Setting time: about 1 hour

There is a reason why George Costanza, in a Seinfeld episode, got so upset about someone eating his Twix bar. They are just so darn good you really don’t want to share them. These Twixes are raw, so they’re not exactly the real deal, but they are close enough for me. Keep these on hand in your freezer to snack on whenever you please – which will be always. Until you run out; in which case, just make more! BASE

155 g (5½ oz/1 cup) activated or raw cashews or macadamia nuts (see page 11) 45 g (1½ oz/½ cup) desiccated coconut 2½ tablespoons ground almonds ½ teaspoon vanilla extract or ¼ teaspoon vanilla powder 2 tablespoons maple syrup, coconut nectar or rice malt syrup

CARAMEL

13 medjool dates (about 260 g/9 oz), pitted 60 ml (2 fl oz/¼ cup) maple syrup, coconut nectar or rice malt syrup 90 g (3 oz/⅓ cup) nut or seed butter 1 teaspoon vanilla extract or ½ teaspoon vanilla powder 1 tablespoon mesquite powder (optional) pinch sea salt flakes CHOCOLATE COATING

100 g (3½ oz) raw or dark chocolate, melted and cooled Place all the ingredients for the base in your food processor and pulse until well combined. Line the base of a 20 x 15 cm (8 x 6 in) baking tin with baking paper. Place the nut mixture in the tin, pressing it firmly and evenly over the base. Transfer to the freezer and freeze for about 30 minutes, or until firm. To make the caramel, combine all the ingredients in the cleaned food processor and blend together until smooth. Remove the tin from the freezer and spread the caramel layer evenly over the base. Return to the freezer to set firm. Line a small tray with baking paper. Once the mixture is firm, remove the Twix from the tin and cut into 12 evensized fingers. You can then cut these in half widthways, to give 24 smaller fingers, if you like. Dip the fingers into the melted chocolate, draining off any excess, and place them on the tray. Refrigerate or freeze until the chocolate has set then transfer them to an airtight container to store. These will keep, ideally frozen, for a couple of months (or 2 days, if you find them as delicious as I do!). Note that these go a bit soft in the fridge so freezer storage is best. 94 Other treats

BANOFFEE ‘NICE’ CREAM SUNDAE SERVES 2–4

Preparation time: 20 minutes

Banoffee pie is just so inviting – it’s food porn at it’s best. Oozy caramel, soft banana and crunchy bits on top. Mmmmmmm. This sundae is a combination of all of those things and as soon as it’s made, you’ll totally want to smash your face into it. But I know you’ll restrain yourself and stay classy. ‘NICE’ CREAM

4 small frozen peeled bananas (about 440 g/15½ oz) 125 ml (4 fl oz/½ cup) coconut cream, chilled 2 medjool dates (about 40 g/1½ oz), pitted 1 teaspoon vanilla extract or ½ teaspoon vanilla powder 2½ tablespoons maple syrup

PEANUT CARAMEL SAUCE

3 medjool dates (about 60 g/2 oz), pitted 125 g (4½ oz) nut or seed butter 80 ml (2½ fl oz/⅓ cup) coconut cream 2½ tablespoons coconut oil pinch sea salt flakes 60 ml (2 fl oz/¼ cup) maple syrup 1 teaspoon vanilla extract TOPPINGS

chopped bliss balls, chopped chocolate, activated buckwheat (see page 11) or coconut ‘bacon’ (see page 134), to taste Place all the ‘nice’ cream ingredients into your food processor or blender. Process them until they’re completely smooth. Scoop the mixture into a container or bowl and place it in the freezer until it’s firm. To make the peanut caramel sauce, place all the ingredients into the cleaned food processor or blender and process until smooth. To assemble, layer scoops of the ‘nice’ cream and caramel sauce in chilled bowls or glasses. Sprinkle with the toppings of your choice and serve immediately. Everyone will love you.

115 Other treats

Nº 5

Drinks 1. 2. 3. 4. 5. 6. 7.

Chia Lemonade Caramel, Banana & Maca ‘Milkshake’ Strawberry & Goji ‘Milkshake’ Superstarter Coffee Mocha Energy Smoothie Tropical Green Smoothie Golden Milk

122 124 124 126 127 129 130

CARAMEL, BANANA & MACA ‘MILKSHAKE’ SERVES 2–4

Preparation time: 5 minutes Somewhere in between Smoothie Land and Milkshake-ville comes this – my version of a milkshake! It’s a total treat for those times when you want something naughty. Add some frozen avocado chunks or ice cubes, for an even frothier shake. 1 large frozen peeled banana (about 150 g/5½ oz) 2 teaspoons maca powder 1½ teaspoons mesquite powder 3 medjool dates (about 60 g/2 oz), pitted

½ teaspoon vanilla extract or ¼ teaspoon vanilla powder 3 teaspoons cashew butter or seed butter 500 ml (17 fl oz/2 cups) almond milk, chilled optional extras – chia seeds, bee pollen, linseed (flax seed) meal

Place all the ingredients in your blender and blend until smooth and frothy. Pour into 2–4 glasses and serve immediately. NOTE To make this into a ‘thick shake’ add a scoop of ‘nice’ cream (see page 114) coconut milk ice cream or nut milk ice cream (refined sugar-free, of course!).

STRAWBERRY & GOJI ‘MILKSHAKE’ SERVES 2–4

Preparation time: 5 minutes This is a grown-ups version of a strawberry milkshake, for times when you realise you’re too old for a milkshake but really, really want one (we’ve all been there). Add some frozen avocado chunks or ice cubes, for an even frothier shake. 300 g (10½ oz/2 cups) frozen strawberries 2½ tablespoons goji berries ½ teaspoon vanilla extract or ¼ teaspoon vanilla powder 1 tablespoon cashew butter

1 tablespoon raw honey or coconut nectar 500 ml (17 fl oz/2 cups) almond milk, chilled optional extras – camu camu powder, berry flavoured plant-based protein powder, chia seeds, cacao nibs

Place all the ingredients into your blender and blend until smooth. Pour into 2–4 glasses and serve immediately. 124 Drinks

GOLDEN MILK SERVES 2

Preparation time: 5 minutes

‘Golden milk’ is a great way to end your day, and the perfect after-dinner beverage. I find hot chocolate contains too much caffeine for a lot of people to enjoy at night, so this drink is an excellent alternative. Loaded with beneficial spices, it goes beyond just being warming and comforting. Use any plant-based milk you prefer here. 500 ml (17 fl oz/2 cups) almond, coconut or hemp milk 1½ teaspoons ground turmeric 1 teaspoon ground cinnamon pinch ground cardamom pinch ground ginger pinch freshly ground black pepper

pinch freshly grated nutmeg 1 teaspoon bee pollen (optional) ½ teaspoon vanilla extract or ¼ teaspoon vanilla powder 2 tablespoons raw honey, maple syrup or coconut nectar pinch ground chilli (if you like it spicy!)

Place all the ingredients in a small saucepan and bring to a simmer over low heat, stirring every so often. Once warmed to your liking, pour into two cups and serve.

130 Drinks

Less Is More 101 Ways to Simplify Your Life Domonique Bertolucci

Description Less Is More is a collection of inspirational messages and advice that encourages the reader to enjoy life more by living a little more simply. Trying to do it all, be it all and have it all is exhausting – and all too often, people find themselves asking ‘what was it all for?’ The sad conclusion for so many is that the things they pushed themselves to do and have were never that important . Less Is More shows the reader how to find more time and energy to enjoy the things that really do matter. It invites the reader to make small, simple changes in the way they live, like learning to say no and embracing silence: changes that will simplify their life and leave them feeling relaxed and happy, instead of stressed and overwhelmed.

Author Details

Publication Date 1st December 2017 Price

• AUD$19.99 / NZ$22.99 Hardback

ISBN

• 9781743793909

Category

• Psychol/Philoso

Imprint

• Hardie Grant Books

Extent

• 224 pages

Format

• 165mm x 111mm

Illustrations

• N/A

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Domonique Bertolucci is the best-selling author of a series of 6 happiness themed self-help books, and is the closely guarded secret behind some of the world’s most successful people. Domonique lives in Sydney, but her reach is truly global.

Key Selling Points The fifth book in the successful Happiness series, following: 100 Days Happier, Love Your Life, Less is More and The Happiness Code, with 100,000 copies sold so far. Fresh new cover design. Domonique's self-help series is designed as a set and will merchandise well in store.

The Kindness Pact 8 Promises to Make you Feel Good About Who You Are and the Life You Live Domonique Bertolucci

Description Most people are terribly unkind to themselves. They make harsh judgements, engage in endless self-criticism and are unforgiving of even the smallest of failings. At the same time these people are often loving and kind parents, generous and encouraging friends, and supportive and committed colleagues. They give everyone else their best, only to give themselves their worst. The Kindness Pact introduces the reader to the 'Eight Promises': commitments you need to make if you want to feel good about who you are and the life you live and invites you to be as kind to yourself as you are to the other important people in your life. Each chapter will explore one of the Eight Promises and will include inspiring stories of personal change based on the author's clients.

Author Details

Publication Date 1st December 2017

Price

• AUD$19.99 / NZ$22.99 Hardback

Key Selling Points

ISBN

• 9781743793893

Category

• Psychol/Philoso

The sixth book in the successful Happiness series, following: 100 Days Happier, Love Your Life, Less is More and The Happiness Code, with 100,000 copies sold so far.

Imprint

• Hardie Grant Books

Extent

• 208 pages

Format

• 165mm x 111mm

Illustrations

• N/A

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Fresh new cover design. Domonique's self-help series is designed as a set and will merchandise well in store.

Burger Lab The Art and Science of the Perfect Burger Daniel Wilson

Description Burger Lab examines the elements that make up the ultimate burger: the perfect squishy bun; a pickle that has just the right amount of tang and crunch; the exact quantity of mayo and ketchup to deliver maximum flavour; and the ultimate pattie that’s meaty, juicy and umami-intense.

Mouth-watering constructions include a Wagyu cheeseburger deluxe, a fried chicken burger with slaw, a reuben burger with corned beef, sauerkraut, swiss cheese, thousand island on a rye bun, a BBQ pulled pork bun with pickles and more, plus recipes for condiments, chips and milkshakes to wash it all down. The book’s quirky design, with cross-sections of burgers, and an amazing pop-out burger illustration, make this the most exciting burger book ever!

Author Details Publication Date 1st December 2017 Price

• AUD$29.99 / NZ$32.99 Hardback

ISBN

• 9781743792759

Category

• Food & Drink

Imprint

• Hardie Grant Books

Extent

• 144 pages

Format

• 238mm x 187mm

Illustrations

• Full colour photography throughout

Daniel Wilson honed his craft in the USA, working for chefs like Daniel Boulud in New York. He now runs the iconic gourmet burger chain, Huxtaburger.

Key Selling Points Featured as The Age Good Food Guide Chef in 2003, Daniel also has a very active social media presence, and has appeared on the hugely popular Australian Masterchef multiple times. His previous book, Huxtabook, won Kinokuniya's coveted 'Cookbook of the Year' award in 2014. Burger Lab has a young, hipster, on-brand approach, reflected in the look and feel of the design and production of the book.

Please note that this is an updated version of previously published Huxtaburger (9781742709352). FOR MORE INFO VISIT: www.hardiegrant.com.au/books

BU T T E R

PINEA P P LE

THE ELEMENTS

SAUCES

TOMATO P I C KLES

NICE BUNS BEETROOT EG G BURGE R PATTY

BU T T E R

In my eyes, butter (see Fig. 2) is one of the most important ingredients in a burger. The key to making the bun extra delicious is to brush the inside of the bun with clarified butter (which is easy to make at home; see page 117) and then toast the bun on a flat grill. This has two benefits, other than the luscious addition of the butter itself. 1. Grilling the inside of the bun adds a toasty crispiness, which works brilliantly with the meat (or other filling) in the burger. 2. The other benefit is that grilling the buns steams them from the inside. This means that when the burger is assembled, the bun squashes around the filling like a perfect casing. This keeps all the ingredients inside nicely and ensures the focus is on the ingredients within, and stops the burger being too ‘bready’! There’s nothing worse than eating a burger that is more like a rissole stuffed inside a loaf of bread. The burger should be a good representation of all its parts, without focusing too much on any single bit.

— Fig. 2 — The Elements

— Fig. 3 —

WA G Y U C H E E S E B U R G E R D E L U X E Here is our standard burger, from which all the others derive. It is basically what would be called a ‘cheeseburger deluxe’ in the United States (see Fig. 11). MAKES 4

INSTRUCTIONS

1 Mix the salt and pepper through the beef. Weigh out the mixture into four 100 g (3½ oz) portions and flatten them to about 1 cm (½ in) thick. Lay the patties on a sheet of baking paper. 2 Heat a flat grill plate, or a large non-stick frying pan, to a medium heat. Cook the patties for about 4 minutes on the first side, then turn them over

1 heaped teaspoon sea salt

tomato ketchup (page 116)

and place a slice of cheese on each patty. Cook

¼ teaspoon freshly ground

20 pickle slices (page 136)

for a further 4 minutes, or until cooked through.

black pepper 400 g (14 oz) minced (ground) wagyu beef 4 slices cheddar 4 soft burger buns (see

spicy mustard (page 117) 4 large tomato slices 4 iceberg lettuce leaves, washed, dried and torn

3 Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

basic mayo (page 120)

page 10), cut in half melted clarified butter (page 117), for brushing

BUILD FROM THE BOTTOM, IN THIS ORDER: Bun bottom p Ketchup p Pickles p Cheese-topped patty p Mustard p Tomato p Lettuce p Bun top, spread with mayo

— Fig. 11 — Burgers

HALF-SIZED BURGER

This one is for the kids. Essentially it is a mini Wagyu Cheeseburger, but without the pickles and mustard (see Fig. 12).

INSTRUCTIONS

1 Mix the salt and pepper through the beef. Weigh out the mixture into four 50 g (1¾ oz) portions and flatten them to about 1 cm (½ in) thick. Lay the patties on a sheet of baking paper.

MAKES 4

2 Heat a flat grill plate, or a non-stick frying pan, to a medium heat. Cook the patties for about 4 minutes on the first side, then turn them over ½ teaspoon sea salt large pinch of freshly ground black pepper 200 g (7 oz) minced (ground) wagyu beef 2 slices cheddar, cut in half 4 soft burger buns (see

melted clarified butter (page 117), for brushing tomato ketchup (page 116) 4 small tomato slices 2 iceberg lettuce leaves,

and place a slice of cheese on each patty. Cook for a further 4 minutes, or until cooked through. 3 Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

washed, dried and torn basic mayo (page 120)

page 10), cut in half

BUILD FROM THE BOTTOM, IN THIS ORDER: Bun bottom p Ketchup p Cheese-topped patty p Tomato p Lettuce p Bun top, spread with mayo

— Fig. 12 — Burgers

DOUBLE CHEESEBURGER WITH BACON

HOT & SPICY DELUXE

SO F T BUR G ER BUN SOFT BUR GE R BUN

SR IR A C H A M AYO

ICE BE R G LE T T UCE B A S I C MAY O T OMAT O IC EBER G LET T UC E

S PICY MUSTAR D

T O M AT O

CH E E S E - T OPPE D WAGY U BE E F PAT T Y No.2

M USTA R D

C H EESE-T O P P ED WA G YU BEEF PAT T Y

CR ISPY BACON

CH E E S E - T O PPE D WAGY U BE E F PAT T Y No.1 J A LA P EÑO S

PICKLE S

P IC KLES

T O M AT O KET C H UP BAR BE CUE SAUCE

RECI PE PAGE 46

R EC IP E PA G E 47

— Fig. 15 —

— Fig. 16 —

Wildlife Photographer of the Year Portfolio 27 Natural History Museum

Description This powerful collection features the 100 winning images from the Wildlife Photographer of the Year 2017 competition. They represent the skill and talent of photographers from around the planet and the many different ways of portraying the beauty, drama and diversity of the natural world. The photographs were chosen by an international jury for their artistic merit and originality, mindful of the high ethical standards that the competition champions. The final 100, representing 22 nationalities, were selected from more than 42,000 entries from 96 countries. The book includes images of unforgettable behaviour, wild and dramatic landscapes and thought-provoking reportage. This memorable book also tells the often memorable stories behind the pictures and serves as a reminder of the truly glorious nature of life on Earth.

Author Details Publication Date 1st December 2017 Price

• AUD$49.99 /NZ $54.99 Hardback

ISBN

• 9780565094157

Category

• Animals

Imprint

• Hardie Grant Books

Extent

• 160 pages

Format

• 254 x 250mm

Illustrations

• Full-color photographs throughout

The Wildlife Photographer of the Year competition, now in its 53rd year, is an international showcase for the very best photography featuring natural subjects. The most innovative and imaginative photographic images are judged and selected by a panel of experts. The chosen images form an exhibition at the Natural History Museum that tours the UK and worldwide throughout the year. The competition is owned by the Natural History Museum, London.

Key Selling Points The latest unforgettable collection of award-winning images from this hugely popular series. The portfolio book sells over 40,000 copies around the world each year. Photographs seen by millions through global exhibition tour and international media coverage.

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Roger Moore À Bientôt… Sir Roger Moore

Description In this warm and engaging book, the late, great Sir Roger Moore reflects on life and ageing. Delivered to his publisher mere days before he passed away, in À Bientôt, Roger looks back on his life – and gives it his trademark sideways glance, too. Nostalgic, funny, charming and, most importantly, very human, his reflections on age and ageing encompass all aspects of this universal experience, from reminiscences on childhood and ‘what might have been’; keeping abreast of the ever changing times; senior moments, memory and getting to grips with technology; the joys – and frustrations – of travel; work and play. Always upbeat and – as ever – endearingly self-effacing and unpretentious, here for the last time Roger shares the story of his life: the highs, the lows, and the lessons learned.

Author Details

Publication Date 1st December 2017

Sir Roger Moore KBE had an extraordinary career that spanned seven decades, from early television to the golden age of Hollywood and on to international superstardom. Dashing, handsome and every inch the archetypal English gentleman, he was unforgettable as The Saint, as Lord Brett Sinclair in The Persuaders and, of course, as James Bond, making seven blockbusting films as arguably the most debonair of the 007s.

Price

• AUD$24.99 / NZ$26.99 Hardback

Key Selling Points

ISBN

• 9781782438618

Category

• Auto/Biography

Sales of My Word is My Bond reached over 150,000 in the UK alone; Bond on Bond sold over 90K; Last Man Standing 37K.

Imprint

• Michael O'Mara

Extent

• 128 pages

Format

• 198mm x 129mm

Illustrations

• B/W line illustrations by the author plus 8pp plate section

Written with Roger’s inimitable humour and charm. Features Roger’s own line drawings.

ALSO AVAILABLE: 9781782438618 Roger Moore À bientôt… 8 Copy Pack at 50% Discount FOR MORE INFO VISIT: www.hardiegrant.com.au/books

TH E JOYS OF TRAVELLING

dear departed friend Michael Winner used to say, ‘bus lanes are marvellous, there’s hardly any traffic using them and it only costs me £60!’ I remember friends who used to take an evening drive out to London Airport (now Heathrow) for dinner and to enjoy the surroundings. Can you imagine doing that now? For one thing the parking charges would be more than the cost of a meal. I also remember a wonderful day out, in the early 1970s, when I was invited to drive down towards Swindon with my children Geoffrey and Deborah to visit a brand new

THE JOYS OF TRAVELLING

Concorde plane. It hadn’t yet come into service, but they were taking some test flights and invited people to join them on short trips. Sadly, when we got there the flight was cancelled for weather reasons, but we were shown all around the plane and were totally awe-inspired.

nce upon a time, travelling was a real joy and

My first-ever flight was to New York in 1952. They were

something to look forward to. People used to hop into

the days of flying in style aboard BOAC, where the stewards

their cars for an evening or afternoon drive out, without fear

wore white gloves and there were proper sleeper seats. Oh

of cameras clocking you making a wrong turn or entering

and there was a bar downstairs! You couldn’t fly directly,

a yellow box by an inch too much, both resulting in a fine

and had to stop off in Greenland or Iceland to refuel. I

arriving in the post. Certainly there is little joy in driving a

guess you were talking about twelve hours on board in all. I

car around London – or any big city – what with congestion

remember being on the first non-stop flight from New York

charges, bus lanes and prohibited manoeuvres, though my

to Los Angeles in 1953, and as we approached the Rockies

À BI ENT Ô T …

TH E JOYS OF TRAVELLING

the pilot said, ‘We’ve lost an engine! I could go on but would rather not!’ So we landed in Denver. The flight behind us – the second non-stop flight – was then made to land in Denver, and the passengers were asked to get off to allow us to continue – they really resented that! Airports are not my favourite places now, I’m afraid. Back in the ‘golden age of travel’, it felt really luxurious and passengers were welcomed aboard as customers. Ah, to hark back to those heady days when Concorde was in the skies. Now, I really don’t look forward to flying commercial at all. There’s no joy in queuing up to check in, before joining another queue for the security lane then on to another queue to board the plane. I know security is for our own benefit but more often than not you’re barked at by staff in whatever language they speak in said country, and the delivery is always curt: ‘Take your coat off, shoes off, belt off, empty your pockets ...’ Having experienced this just recently, and seeing the plastic trays with my worldly belongings moving off towards

‘In my wallet – over there,’ I pointed to the plastic tray disappearing into the machine. A ‘tut’ and a shake of the head was then followed by another bark of, ‘Come this way’ to the full body scanner.

the scanner as I was left holding up my trousers with one

‘Put your hands up here, above your shoulders,’ he said.

hand, I explained I have a pacemaker and could not go

‘I can’t,’ I replied, gripping my waistband tightly. ‘My

through the metal detector.

trousers will fall down!’ Cue the onlookers getting their

‘Where’s your card?’ (meaning proof of my pacemaker) the person asked curtly.

camera phones at the ready. So they escorted me to another area where they had a

À BI ENT Ô T …

TH E JOYS OF TRAVELLING

}

hand-held metal detector which they proceeded to rub all over me, before giving me a pat down and agreeing that I posed no threat. ‘Okay,’ he said, as he gestured me on. Of course you have to tuck all your liquids, ointments, medication and other toiletries into a small, clear plastic bag; in goes the toothpaste, eye drops, my blood pressure pills, laxatives, Immodium (in case the laxatives prove too effective), aspirin, paracetamol, haemorrhoid cream, that stuff for dry lips and so on. But oh, wait! There’s one thing over 100ml! And so at the other side of the scanner they wanted me to empty out all my belongings in front of everyone so they could poke through them. How embarrassing! I mean, I don’t want people to think I have dry lips. Panic over – the culprit was a larger than average tube of toothpaste. That had to be dispensed with forthwith. As I say, I know security is for our own safety but has courtesy and politeness gone out the window?

} One of the good things about getting older is you find you’re more interesting than most of the people you meet.

At big airports, with mile-long corridors and concourses, I usually ask if I can have a little golf buggy. My old knees aren’t as good as they once were and it makes life so much easier. Sometimes it’s not possible and they offer a wheelchair. I’m not terribly keen on taking one as invariably a sea of camera phones appears on my route, all snapping away. I can see the Daily Mail headlines now: ‘007 trades in Lotus Esprit for wheelchair’. However, on a recent trip out of Nice I had a slightly swollen ankle, and my wife, Kristina, was adamant I shouldn’t aggravate it by walking further than I had to, and so I accepted a wheelchair ride. I think the operative had been in training for the Monaco Grand Prix, as she pushed me so fast that Kristina couldn’t keep up and I found myself waving furiously and calling a warning to the people ahead, ‘Mind out of the way!’ We had allocated seats so thought we’d board after the mad rush, but my pusher had other ideas and parted the crowds at the check in desk, ‘Pardon! Pardon!’ It brought a whole new meaning to speedy boarding. On another recent flight, this time to Belfast, we booked the front two row A seats, as they offered a bit more leg

L e e M a rv i n 26

À BI ENT Ô T …

TH E JOYS OF TRAVELLING

room for my large frame in the tiny prop jet plane. My two

Such charm!

associates, Gareth and Mike, were in row B behind us. As

So, we two ‘elderly folk’ – aware of a whole plane-full of

we climbed up the few steps to board there was a bit of muttering and the cabin steward asked Kristina and me to swap with Mike and Gareth and sit in row B. ‘No, we’re in row B,’ said Gareth, politely. ‘We purposely booked row A seats for them.’

faces staring at us – took row B. After landing, as we gathered our bits and pieces from the overhead locker, Kristina quietly leaned in to the steward and said, ‘I used to do your job on SAS airlines. For many years. If you want someone to be a help during

The steward was nonplussed and insisted we swap. When pushed as to why, she replied, ‘Well they are rather elderly. Row A is an exit row, and I’m concerned they’d hinder other passengers in an emergency.’

an emergency an ex-cabin steward would be much better in row A surely?’ Such a sweet statement, delivered in a cool, calm yet assured manner. It caused the steward to go bright red and apologize profusely. Just because we are of an age doesn’t mean we’re totally decrepit.

WHAT IF …?

Of course, we landed at the furthest end of the airport

Home Alone 2: Lost in New York (1992)

and all filtered through various doors, queues and long, long corridors to the exit. Sorry, let me stop here just one minute

I was invited to meet with child actor Macaulay Culkin

and ask, why does that always happen? Why, whatever plane

in Chicago to discuss the sequel to his star-making

one boards, is it without exception at the gate furthest away

vehicle. He had the final say over casting – aged

from the airport terminal, and always lands at the gate

twelve! – but I believe script and character changes

furthest from the terminal you are visiting? Is it just me? I

followed, so it wasn’t to be. Who knows? I could have

often wonder that.

had a new career as a screen baddie in a string of

I digress. Once we reached the exit, we had to walk back along the same route, though on the other side of the wall,

children’s films.

to meet our driver, who turned out to be parked directly 28

À BI ENT Ô T …

TH E JOYS OF TRAVELLING

opposite the plane, albeit with a big barbed-wire fence

One of the great joys of travelling as an older person

between it and him. Had we scaled it, it would have saved

is that in some places you get a bus pass. In London they

half an hour of walking.

call it a Freedom Pass, though I still haven’t come to terms

Still, it’s better than having to board a bus at the plane

with what ‘touching in’ is all about as you get on board.

door and being driven around the airport aimlessly for

Once upon a time you simply paid the conductor. Once

twenty minutes looking for a way out, as was our next

upon a time you actually looked at the conductor and

experience in Manchester, but that’s a book on its own.

smiled – sometimes even engaging in short conversational pleasantries. Nowadays you simply flash your credentials at

}

them. Though flashing is no longer permitted, of course.

Have you tried paying for parking in any big city lately? Gone are the days when you popped coins into parking meters, now you have to pay by text or App. Of course, what they don’t tell you is that first you have to set up an account with your payment card, which in itself takes twenty minutes, entering all the details before you’re prompted for the car registration number. Like many others, I don’t have my registration number committed to memory, so I had to step out into the road to read it and then wait for a confirmation that we were legally parked … by which time our lunch meeting was looking more of an afternoon tea gathering. What on earth happens if you don’t have a mobile phone with you or the network is down? Do they make other provision? No!

À BI ENT Ô T …

TH E JOYS OF TRAVELLING

I’ve always enjoyed travelling by train, which seems one

There had been talk, going back over a hundred years,

of the more civilized ways of moving from A to B, and

of a Channel Tunnel that might one day allow trains to

I must admit it also enables Kristina and I to play cards

travel beneath the sea between Britain and France, and in

– sometimes she even lets me win. I’ve travelled by train

1935 Gaumont Studios produced a film called The Tunnel, a

in the UK quite extensively of late, and must admit that

futuristic science fiction project concerning the creation of a

the special services division of the network was brilliant

transatlantic tunnel in which it mentioned its protagonist, a

in helping this old boy with getting on/off the trains and

Mr McAllan, had already completed a Channel tunnel. But

through the stations. Better still, it’s a service they provide

we had to wait until 1988 for construction to start. It is a genuine marvel that it takes just a few hours from

for free if booked in advance. Having lived in London throughout my formative

the heart of London to the centre of Paris, but the thing

years I was very well acquainted with the Underground

that always strikes me is that I could never find a porter or a

or Tube system. What a brilliant engineering achievement

luggage trolley at the Gare du Nord – you arrive with your

underneath the capital’s streets and the river Thames.

bags and have to drag them up and down the platform to

Those pioneering 1920s genius engineers made so much

and from the taxi ranks. Such engineering, such technology

possible. I think one of the most impressive pieces of British

– yet not a porter in sight!

engineering in my lifetime has been the Channel Tunnel, which is over thirty-one miles long. It’s been recognized as one of the Seven Wonders of the Modern World by the American Society of Civil Engineers (alongside the Empire State Building, the Itaipu Dam in South America, the CN Tower in Toronto, the Panama Canal, the North Sea protection works – dykes – in the Netherlands, and the Golden Gate Bridge in San Francisco).

Ariana The Unauthorised Biography Danny White

Description Who is Ariana Grande? This candid book traces the US pop star’s story from her childhood in Florida, through her teenage years on Broadway and Nickelodeon, and onto her gleaming pop career which has seen her described as ‘the new Mariah Carey’. This compelling biography is packed with fascinating details about the real Ariana – what drives, motivates and moves her, and how she overcame all the obstacles and challenges that loomed on the path to superstardom.

Key Selling Points 22.6 million people tuned in to watch Ariana’s ‘One Love Manchester’ benefit concert on television, and it has had over 12 million views on YouTube.

Publication Date 1st December 2017 Price

• AUD$14.99 / NZ$17.99 Paperback

ISBN

• 9781782438908

Category

• Auto/Biography

Imprint

• Michael O'Mara

Extent

• 240 pages

Format

• 198mm x 129mm

Illustrations

• 16pp colour plate section

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Ariana Grande has the 2nd most followers on Instagram in the world, at 109 million followers. She also has 46.9 million Twitter followers, 33.4 million ‘likes’ on Facebook, and 2.9 million subscribers on YouTube. Ariana is an outspoken young woman who is no stranger to controversy; she’s hit the headlines with comments about misogyny and online bullying and is looked up to by a generation of girls.

Can You Be Happy for 100 Days in a Row? The #100HappyDays Challenge Dmitry Golubnichy Description The #100HappyDays challenge – can you be happy for 100 days in a row? – is a viral online movement that has had more than 1.5 million participants since its launch in 2013. This daily illustrated guide will help readers find happiness in their everyday lives and complete the challenge themselves. The 100 directives, big and small, will inspire the reader to take action ('Compliment a stranger,' 'Hike to a scenic spot,' 'Be the first to apologise'), with text explaining both why the action contributes to happiness and how best to implement it.

Author Details

Publication Date 15th December 2017

Dmitry Golubnichy is the founder of the 100HappyDays Foundation, a nonprofit organization on a mission to make the world happier. His #100HappyDays challenge has gained over 1.5 million registered users since the project began in fall 2013 and has been featured on Today, NBC, and CNN and in the Huffington Post, the Daily Mail, and the Telegraph. He is frequently invited to deliver keynotes and workshops at events such as EXPO Milano 2015, the Pirate Summit, AIESEC Global Congress, and Social Innovations Summit.

Price

• AUD$24.99 Paperback

Key Selling Points

ISBN

• 9781579657154

Category

• Self Help

Imprint

• Workman

Since author Dmitry Golubnichy began his #100HappyDays challenge, more than 1.5 million people across 220 countries and territories around the world have already participated, sharing over 24 million photos of what makes them happy each day with the hashtag #100happydays.

Extent

• 240 pages

Format

• 152mm x 152mm

Illustrations

• 100 illustrations

From The Happiness Project to 14,000 Things to Be Happy About (each with over 1 million copies sold), the market for books on happiness is enormous. Stylish and affordable package: each prompt is brought to life with colourful, original artwork sure to inspire.

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Sprinkled throughout are essays that delve into the science of happiness on topics ranging from meditation to music therapy to physical activity.

Day 3

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Day 4 Kindness is contagiousâ&#x20AC;&#x201D;it creates a better environment for everyone. And it has some self-serving benefits as well, especially in the workplace: Your most thoughtful colleagues are not only more committed and less likely to quit their jobs, they are also the happiest. A University of Wisconsin study found that office altruists got an immediate psychological reward from helping others and were also more satisfied with their life thirty years later. So do yourself a favor and surprise an associate with a latte today.

CanYouBeHappy_OTP.indd 20-21

KEEP IT GOING Visit 100HappyDays .org/KindnessNinja .me (a project from the 100 Happy Days Foundation) for the worldâ&#x20AC;&#x2122;s biggest kindness scavenger hunt.

7/14/17 3:20 PM

Day 12 Whether on your own at home or at the club, it’s time to blast the music and listen for the beat. For as long as humans have roamed the earth, they have danced in worship and celebration, for entertainment and to achieve an ecstatic trance—from hunter-gatherers’ ritualized movements to the wild rumpus of Dionysus’s followers to today’s twerkers. And for good reason: Moving to the rhythm connects us with ourselves and our community and also minimizes stress hormones and sparks joyful ones.

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Day 13 More than 32 million people have waited in line, sometimes for hours, for a brief embrace from Amma (aka Mother), the Hindu “hugging saint” whose arms have consoled the suffering for nearly fifty years. And research shows that she’s onto something: A big squeeze has powerful effects—one study found that athletes who hug their teammates play better. Hugs also protect us from stress-induced sickness, never mind the germs. When we embrace, the pressure on our skin sends calming signals to the vagus nerve, which slows down heart rate. Hugs also decrease the release of cortisol, which makes us feel stressed, and increase the release of oxytocin, which makes us happy. Ultimately, though, what we crave and what we get is connection.

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Day 44

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The Star Wars Cookbook: BB-Ate Awaken to the Force of Breakfast and Brunch Lara Starr

Description This breakfast and brunch cookbook features more than 25 Star Wars-themed treats, all delectably destined to give Padawans and their parents an energized start to the day. Each recipe features characters, scenes, and tropes from Episodes VII and VIII, and serves up Star Wars-infused updates on breakfast and brunch classics, such as French toast, pancakes, egg dishes, and more, in addition to sides, spreads, and beverages.

Author Details Lara Starr is the author of the Star Wars cookbooks Wookiee Pies, Clone Scones and Other Galactic Goodies and Ice Sabers: 30 Chilled Treats Using the Force of Your Freezer. She lives in San Anselmo, California.

Key Selling Points Publication Date 1st December 2017 Price

• AUD$29.99 Hardback

ISBN

• 9781452162980

Category

• Food & Drink

Imprint

• Chronicle Books

Extent

• 60 pages

Format

• 216mm x 165mm

Illustrations

• Full colour photography

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

The force is strong with Star Wars:The Force Awakens has reinvigorated an already wildly popular franchise, and this cookbook, featuring characters from the first and second films, publishes straight to the buzz. Established cooking hook: From Wookiee Cookies to Ice Sabers,Star Wars-themed cookbooks are overwhelmingly popular, speaking to fans of the series and to parents and kids hungry for books and merchandise that extend the universe into the food realm. Broad consumer appeal:Star Wars is a rare franchise with strong appeal among children and adults. This cookbook similarly speaks to the wide range of fans, featuring humour and allusions to the film that resonate with this variegated and ardent audience.

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TABLE OF CONTENTS Introduction

SNACKS & SIDES

BB-8 Energy Balls Kylo’s Ren-egade Fruit Bowls Finn’s Blazing Fruit Blasters Frozen Yogurt Lightsabers Phasmantic Potato Packets Chewy’s Bacon

CEREAL

No part of this publication may be reproduced in any form without written permission from the publisher.

Rose’s Galaxy Granola Parfait de Resistance Han Soloatmeal

www.starwars.com

EGGS

Library of Congress Cataloging-in-Publication Data available. ISBN 978-1-4521-6298-0 Figures and vehicles courtesy of Hasbro, Galoob, and Applause. Manufactured by Midas Printing, Huizhou, Guangdong, China, in August 2017.

Stormtrooper Standoff Rebel Pepper Egg Cups Luggabeast of a Quiche Maz Kanata Frittata Snoke’in Supreme Scramble

8 11 12 13 15 16 18 21 22 24 27 28 30 32

PANCAKES, FRENCH TOAST & WAFFLES C-3POat Pancakes Starkiller Pancakes First Order French Toast Luke Skywaffles

34 36 39 40

BAKED GOODS Admiral Ackbars X Coffee Cakes Reysin Bread Pretzels on the X-Wing

44 45 48 51

SANDWICHES & WRAPS Breakfast Poe’Boy Kanjiklub Sandwiches Breakfast Tako-danas

53 55 56

SPREADS & TOPPINGS X’s Jam Imperial Lemon Curd

60 62

DRINKS Vitamin C-3PO The Last Jedi Juice

65 66

Art direction and concepts by Matthew Carden. Styling by Jennifer Carden. 10 9 8 7 6 5 4 3 2 1 Chronicle Books 680 Second Street San Francisco, California 94107 www.chroniclebooks.com

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The tools of a Jedi chef are powerful but simple. You probably already have everything in your kitchen. Here’s an alphabetical list of what you may need. EQUIPMENT Aluminum foil Baking dishes Baking sheets Black permanent marker Blender* Cheese grater Colander Electric mixer* Fine-mesh strainer Fire extinguisher Food coloring Food processor Ice cube tray Knives* (one large and one small) Ladle Lidded pint jar Measuring cups and spoons Mixing bowls of various sizes Muffin pan (12 cups) Nonstick cooking spray Oven mitts

Parchment paper Pastry brush Plastic cups Plastic wrap Pot holders Rubber and metal spatulas Saucepans with lids Skillet Squeeze bottle Tall glasses Tea towel Toaster oven* Tongs* Wax paper Whisk Wire rack Wooden skewers* Wooden spoons

*Use these items with extreme caution. Definitely get an adult to assist you whenever you need to use them.

SNACKS & SIDES

Go forth, young Jedi! May your newfound abilities free you from hunger, and may the Force always be with you!

BB-8 Energy Balls Kylo’s Ren-egade Fruit Bowls Finn’s Blazing Fruit Blasters Frozen Yogurt Lightsabers Phasmantic Potato Packets Chewy’s Bacon 6

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Sometimes the answer you seek lies within. These energy balls will fuel all of your day’s adventures!

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BB-8 ENERGY BALLS INGREDIENTS 1

cup (100 grams) old-fashioned rolled oats

1⁄2

cup (130 grams) peanut butter, smooth or crunchy

cup (65 grams) chopped dates

teaspoons grated orange zest

tablespoons fresh orange juice

1⁄3

cup (115 grams) honey

cup (80 grams) unsweetened shredded coconut

1. Put the oats, peanut butter, dates, orange zest, orange juice, and

honey in the bowl of a food processor or blender. Pulse on medium speed until the ingredients are well combined and form a sticky paste. 2. Scoop out the mixture and place it on a lightly floured surface. Roll the mixture into 1-inch (2.5-centimetre) balls. 3. Put the shredded coconut on a plate or in a shallow bowl. Roll each of the balls in the coconut to cover completely. 4. Serve immediately or store covered in the refrigerator for up to 1 week. Variation: Roll the balls in ¾ cup (60 grams) unsweetened cocoa powder, or 1 cup (120 grams) finely chopped nuts. Makes about 25 balls.

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KYLO’S REN-EGADE FRUIT BOWLS INGREDIENTS 6

sheets phyllo dough, thawed according to package directions

1⁄2

cup (110 grams) butter, melted

cups (240 grams) fresh strawberries, hulled and quartered

cups (320 grams) green and/or red grapes, halved

1. Preheat the oven to 400°F (200°C). 2. Coat a 12-cup muffin pan with nonstick cooking spray. 3. Cover the phyllo dough sheets with a damp tea towel. Remove one sheet from the stack and lay it on a flat surface. Using a pastry brush, brush the top of the sheet with some of the melted butter. Place another sheet of phyllo dough on top and continue layering the melted butter and phyllo until all 6 sheets are used, brushing each top sheet with butter as you stack them. 4. Using a knife, cut the stacked phyllo sheets into twelve 4-inch (10-centimetre) squares. 5. Place each square into the cups of the muffin pan, pressing the dough into the sides and letting the corners extend slightly above the tops. 6. Bake until lightly browned and crisp, 10 to 12 minutes. Carefully transfer the muffin pan to a wire rack to cool. 7. Just before serving, combine the berries and grapes in a bowl and spoon the mixed fruit into each of the phyllo cups. Serve immediately. Makes 12 servings.

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Blaze your way into breakfast armed with fresh fruit.

FROZEN YOGURT LIGHTSABERS INGREDIENTS 2

INGREDIENTS 3

large bananas

Assorted fruit, cut into 3⁄4-inch (2-centimetre) pieces: 1⁄4

cup (30 grams) apples

1⁄4

cup (40 grams) grapes

1⁄4

cup (30 grams) fresh strawberries, hulled

1⁄4

cup (35 grams) fresh blueberries

1⁄4

cup (35 grams) pineapple chunks

1⁄4

cup (40 grams) cantaloupe or melon of choice

Special equipment: Five 10-inch (25-centimetre) wooden skewers 1. Line a baking sheet with parchment or wax paper. 2. Cut a 3-inch (7.5-centimetre) segment from each banana. Discard—or eat—the rest of the banana. Thread each banana crosswise onto a 10-inch (25-centimetre) wooden skewer, sliding it about two-thirds of the way down the skewer. Fill the rest of the skewer on either side with the remaining fruit pieces. 3. Break another skewer in half and push it into the bottom of the banana to make the handle of the blaster. Fill the rest of the smaller skewer with fruit. Place the filled skewer on the prepared baking sheet. 4. Repeat with the remaining fruit and skewers. Freeze for at least 1 hour before serving, or cover with plastic wrap and freeze for up to 1 week.

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FINN’S BLAZING FRUIT BLASTERS

cups (480 grams) low-fat vanilla Greek yogurt Red and blue food coloring

1. The night before serving, set a fine-mesh strainer over a medium

bowl. With a rubber spatula, scoop the yogurt into the strainer and let drain in the refrigerator overnight. 2. Discard the drained liquid in the bottom of the bowl. Divide the yogurt into two bowls and color one with red and one with blue food coloring, using 3 or 4 drops of each coloring. 3. Place a large piece of plastic wrap on a flat surface. Spoon half of the red yogurt onto the center of the plastic, spreading it out into a 10-x-1-inch (25-x-2.5-centimetre) rectangle. 4. Fold the plastic wrap over the yogurt and carefully manipulate to shape the yogurt to form a log in the plastic wrap. Twist the ends of the plastic wrap to make a tight, compact shape. Repeat with the remaining yogurt to create 4 logs total (2 red and 2 blue). 5. Place on a baking sheet and freeze overnight. 6. Once frozen, unwrap and eat, or store in the freezer for up to 1 month. Makes 4 servings.

Makes 3 servings.

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PHASMANTIC POTATO PACKETS

Captain Phasma has shiny metal armor. These savory breakfast potatoes are cooked in shiny aluminum foil pouches. INGREDIENTS 6

Russet potatoes, scrubbed and diced

teaspoons dried rosemary

large yellow onion, diced

tablespoons (90 grams) butter Salt and pepper for seasoning Garlic powder for sprinkling

1. Preheat the oven to 375°F (190°C). 2. Tear off six 12-inch (30.5-centimetre) squares of aluminum foil. In the center of each square, place one-sixth of the potatoes, ½ teaspoon of the rosemary, one-sixth of the onion, and 1 tablespoon of the butter. Sprinkle each serving with salt, pepper, and garlic powder. 3. Bring up the sides of the foil and fold over to make six packets. 4. Carefully place the folded packets on a baking sheet. Bake for 45 minutes. 5. Cool for approximately 10 minutes before serving. Place each packet on a plate. Serve warm. Makes 6 servings.

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Everyone is welcome at Maz’s cantina on Takodana. You’re welcome to multiple slices of this colorful frittata!

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MAZ KANATA FRITTATA INGREDIENTS 1

tablespoon olive oil

small yellow onion, diced

large zucchini (about 1 pound/455 grams), sliced into 1⁄4-inch (6-millimetre) rounds Salt and pepper for seasoning

eggs

1⁄4

cup (20 grams) shredded low-fat mozzarella cheese

1⁄4

cup (60 millimetres) low-fat milk or heavy cream

medium tomatoes, cored, halved lengthwise, and sliced

1. Preheat the oven to 400°F (200°C). 2. Heat the olive oil in a medium ovenproof skillet over medium heat. Add the onion and zucchini and season with salt and pepper. Sauté until tender, 8 to 10 minutes. Remove from the heat and set aside. 3. In a large bowl, whisk together the eggs, cheese, and milk. Season with salt and pepper. 4. Pour the egg mixture over the onion and zucchini in the skillet. Gently stir to evenly distribute the eggs and vegetables. 5. Using tongs, place the tomato slices on top of the mixture. 6. Return the skillet to medium heat and cook until the edges begin to set and turn from translucent to opaque, about 1 minute. Transfer the skillet to the oven and bake until the eggs are set and don’t jiggle when the pan is moved, 15 to 20 minutes. 7. Cool on a wire rack for 10 minutes before serving warm, or serve at room temperature. To serve, cut into 8 wedges and remove from the skillet with a pie server. Makes 8 servings.

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SNOKE’IN SUPREME SCRAMBLE INGREDIENTS 2

teaspoons butter

1⁄4

cup (35 grams) finely chopped onion

cups (40 grams) stemmed and washed spinach leaves

eggs

1⁄4

cup (35 grams) sliced black olives

tablespoons crumbled low-fat feta cheese

1. In a medium skillet over medium heat, melt the butter. Add the

onion and cook, stirring frequently, until translucent, 2 to 3 minutes. 2. Add the spinach and cook, stirring frequently until wilted, 2 to 3 minutes. 3. Using tongs, transfer the vegetables to a plate and set aside. 4. Return the skillet to medium heat. Crack the eggs into a small bowl and whisk with a fork to combine. Pour the eggs into the skillet. When the edges start to set, use a wooden spoon or spatula to gently push the eggs to the center, and tilt the skillet to distribute the uncooked eggs. Swirl the eggs to distribute the uncooked eggs to the surface of the skillet. Continue scraping until the eggs are just cooked through, about 2 minutes. They will be fluffy and appear just a little wet, but not liquidy. 5. Add the cooked vegetables and olives and cook, stirring continuously, until the mixture is completely heated through, 1 to 2 minutes. 6. Divide the scramble between 2 plates and top with the feta cheese. Serve immediately.

PANCAKES, FRENCH TOAST & WAFFLES

Makes 2 servings.

C-3POat Pancakes Starkiller Pancakes First Order French Toast Luke Skywaffles 32

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INGREDIENTS 2

cups (200 grams) quick-cooking oats

cups (480 millilitres) low-fat milk or buttermilk

eggs

1⁄4

cup (60 millilitres) vegetable oil

3⁄4

cup (105 grams) whole-wheat flour

tablespoons sugar

teaspoon ground cinnamon

21⁄2

teaspoons baking powder

teaspoon salt for seasoning

1⁄3

cup (45 grams) golden raisins

teaspoon butter

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C-3POAT PANCAKES

Maple syrup for serving Jam for serving 1. In a large bowl, soak the oats in the milk for 10 minutes. Add the

eggs and oil, whisking to combine. 2. In a separate large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt. Add the raisins and toss to coat. 3. Add the oat mixture to the flour mixture and stir until just combined. 4. Preheat oven to 200°F (95°C). 5. Heat a skillet over medium heat, add the butter, and swirl until it melts and coats the skillet. Pour ¼ cup (60 millilitres) of batter into the skillet for each pancake. Cook until bubbles appear on the batter’s surface, 2 to 3 minutes. Flip with a spatula and cook until golden, 1 to 2 minutes more. 6. Keep the pancakes warm on a baking sheet in the oven. Repeat with the remaining batter. 7. Serve with maple syrup or jam. Makes 6 servings.

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FIRST ORDER FRENCH TOAST INGREDIENTS 1

loaf French, sourdough bread, or whole wheat bread, approximately 1 pound (455 grams), cut into 1-inch (2.5-centimetre) slices

eggs

cups (720 millilitres) low-fat milk

tablespoons sugar

teaspoon vanilla extract

teaspoons ground cinnamon Butter for serving Maple syrup for serving

1. Generously butter a 9-x-13-inch (23-x-33-centimetre) baking dish.

Arrange the bread slices in the dish, overlapping slightly. 2. In a large bowl, whisk together the eggs, milk, 1 tablespoon of

the sugar, and vanilla. 3. Pour the egg mixture evenly over the bread slices. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or overnight. 4. Preheat the oven to 350Â°F (180Â°C). 5. Sprinkle the remaining 1 tablespoon of sugar and the cinnamon over the bread slices. Bake until lightly browned and the egg mixture is set, 30 to 40 minutes. 6. Let cool 10 minutes before serving with butter and maple syrup. Makes 8 servings.

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Burn City Melbourne’s Painted Streets Lou Chamberlin Description Melbourne – aka 'Burn City' – is internationally renowned for its street art. For more than twelve years Lou Chamberlin has been photographing its painted streets, capturing the most memorable pieces of this ephemeral art form and creating an ongoing record of the city’s robust street subculture. These pages showcase the best of the city, including the ‘burners’ – the pieces so hot they’re ‘burning’ off the wall. Burn City features artwork by both international and local artists. The pieces have been divided into themes, including chapters called 'The Face', 'Fauna', 'Storytelling', 'Abstraction', 'Social Issues', 'Streetscape' and 'Same Wall New Paint', which documents the evolving artworks on the same wall over several years.

Author Details

Publication Date 1st December 2017 Price

• AUD$29.99 / NZ$32.99 Hardback

ISBN

• 9781741175394

Category

• Art/Fashio/Photograph

Imprint

• Hardie Grant Books

Extent

• 192 pages

Format

• 220mm x 207mm

Illustrations

• Full colour photography throughout

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Lou Chamberlin is an artist, author and arts educator. She has been teaching and writing about art for 20 years, and has authored art books for the last 10 years. Her interest in street art has been fuelled by living and working in Melbourne with its vibrant and ever-changing street art scene. This is Lou's fourth street art book, following Street Art: Melbourne, Street Art: Australia and Street Art: International.

Key Selling Points Features the work of over 100 local and international street artists, including Rone, Adnate, TWOONE, Smug, Baby Guerilla, Deb and Phibs. Ideal travel memento of Melbourne’s colourful street art scene, or for anyone in the art world. Foreword written by David Hurlston, Senior Curator, National Gallery of Victoria. Comparative titles: Inside Street Art - Melbourne and Melbourne Street Art Guide (Thames & Hudson).

Burn City Melbourneâ&#x20AC;&#x2122;s Painted Streets Lou Chamberlin

Marketing & Publicity Advertising in Australian Traveller, International Traveller, The Design Files | Editorial coverage on Concrete Playground, Urbanlist, Time Out, Traveller, Escape | Co-op available | Targeted social media | Book trailer | Armchair Traveller genre poster for retailers | Street poster campaign in Melbourne | Inclusion in Christmas genre campaign.

ALSO AVAILABLE: 9781741174847 Street Art Australia ALSO AVAILABLE: 9781741174854 Street Art International

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

NEW Zealand artist Pete Cto calls his huge nine-storey mural below The Whispers of 10,000 Generations. It tells of our place in evolution – we are surrounded by echoes of the past even as we look to the future. A geometric source point shimmers at top right. Pete Cto’s skills as a photorealist are obvious in his wall in St Kilda. The warm glow of the candlelight on the girl’s face is beautifully balanced by the cool reflections reminiscent of water at night.

LEFT Pete Cto at work BELOW Pete Cto, The Whispers of 10,000 Generations, Brunswick East OPPOSITE Pete Cto, St Kilda

the FACE The face has been a central theme for art and artists from the earliest times. It’s the first thing we notice when we meet someone, and it’s the most obvious signifier of our identity. We are sometimes tempted to judge character and personality by the features and expressions it wears. But a face for an artist is more than a record of appearance. It can be used to reflect character and personality, and act as a symbol of beauty, generosity or fragility. A direct gaze can be confronting, challenging us to pay more attention to the message or subtext. Averted eyes can be more submissive and deferential. Artists develop their own style with time and experience. The faces they paint may be realistic portraits of

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individuals, such as Adnate’s, or more simplified representations that suggest mood or beauty, like the stylised women painted by Sofles. Steve Cross uses colour as an expressive tool and Isolde portrays weathered faces that reveal character, while Senekt and Goodie fragment the face. Symbolism is a powerful tool, too – the worn and faded surfaces on which Rone paints add another layer of meaning to his enigmatic portraits. One of the beauties of Faces of Fitzroy (on pages 2 and 3) is seeing seven different approaches to presenting the face – from the realistic and down to earth to the mysterious and symbolic.

16/6/17 8:43 am

OPPOSITE TOP LEFT Barek, Collingwood OPPOSITE TOP RIGHT Akemi Ito, CBD OPPOSITE BOTTOM LEFT Putos, Fitzroy OPPOSITE BOTTOM RIGHT Facter, CBD RIGHT Phibs, Abbotsford BELOW Chuck Mayfield, Putos, Itch, Júlia Both, Richmond

THESE pages reveal the broad range of sea creatures that can be seen on Melbourne’s walls, from tropical fish and coral to octopi and sea dragons. Opposite, Barek’s figure, immersed in a coral environment, is a refuge for starfish and molluscs, while Putos painted a sci-fi octopus cradling boats. At bottom right Facter’s bright colours and patterns enliven his leafy sea dragon, a marine animal that is found nowhere else in the world other than Australia’s southern waters. The swirling line work of Phibs’ greyscale fish at right is typical of his patterned characters. Look closely and you will see that Júlia Both included a woman riding the fish that she contributed to the collaborative wall she painted in Richmond with Chuck Mayfield, Putos and Itch.

BURN CITY

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FAUNA

16/6/17 8:55 am

Storytelling Visual artists are born storytellers. While some paint beautiful images simply to share a vision of beauty, other artists share stories through their paintings. These may not be narratives in the fullest sense of the word, with a beginning, a middle and an end, but instead capture a moment in time, one that a keen observer can read both backwards and forwards. Stories can be fictional or based in truth and reality. They can bear a message, they can make us fearful or they can make us laugh. Each artist wants us to respond in some way. Their stories can be interpreted differently by each reader – this is one of the beauties of the visual arts. Artists give us clues about the characters and the setting and leave it to us to create a plot.

Generally speaking, the characters lend a story its personality. Lauren YS’s AustrAlien and Gigi Gordes’ offbeat figures provide fertile ground for the observer’s imagination, as does the helmeted figure riding a dinosaur painted by Ben Guy of funbeard studios. Skount’s faceless people and Hayden Dewar’s collaborations with ShmekOne reflect the importance of fantasy in art, and Alice Pasquini’s mural is inspired by the history of our community. Let the artworks on the following pages ignite your imagination.

STORMIE Mills is based in Perth. Many of his characters are poignant memento mori that remind the observer that death is part of life. Using a monochromatic palette, Stormie creates a sense of the isolation of the human condition. Sadness envelops his figures. They are in gentle contrast to the tender painting by Mike Eleven, who opposite shows us the selflessness of love: his character says, ‘I picked you some flowers.’ Anthony Lister’s wall at far right is a case of art imitating life – he has had his work buffed a number of times in his home town of Brisbane. He uses black, white and grey with a touch of colour in the hi-viz vests of the cleaning crew in this humorous take on the reality of the buff. Lister prefers the label ‘adventure painter’ to ‘artist’.

TOP LEFT Stormie Mills at work TOP RIGHT Stormie Mills, Untitled (Boxer with wraps), Prahran BOTTOM LEFT Stormie Mills, The power of life, Prahran OPPOSITE LEFT Mike Eleven, CBD OPPOSITE RIGHT Anthony Lister, Fitzroy

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OPPOSITE TOP LEFT Blo and Jaw, March 2012 OPPOSITE TOP RIGHT Taylor White, November 2013 OPPOSITE CENTRE LEFT Choq and Sueb, March 2014 OPPOSITE CENTRE RIGHT Buff Monster, February 2015 OPPOSITE BOTTOM LEFT Buttons and Jack Douglas, April 2015 OPPOSITE BOTTOM RIGHT Shawn Lu, June 2015 TOP LEFT Kaff-eine, January 2016 TOP RIGHT Heesco, October 2016 LEFT LucyLucy and Ola Volo, February 2017

THE variety and quality of the paintings on this floating wall is a testament to the liaison skills of Shaun Hossack of arts management company Juddy Roller. The work reflects the strong links the team has with a range of French and American artists in particular, but it also hosts visually exciting paintings by local artists in a variety ofÂ styles.

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BURN CITY

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SAME WALL NEW PAINT

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16/6/17 9:18 am

100 Aussie Things We Know and Love Bunny Banyai

Description 100 Aussie Things We Know and Love puts the Australian way of life under a forensic lens, vigorously examining the socio-political underpinnings of the Australian character. Nah, just kidding! We'll just take you on a whistle-stop tour through the country's greatest people, places, animals, food, events and cultural quirks. Ever wondered why magpies attack, or Chiko rolls were invented, who we have to blame for Ugg boots, and what stuff from New Zealand we can legitimately claim as our own*? Featuring entries on 100 unmistakably Australian things (in no apparent order), from the lovable to the naff, this book is a chock-a-block with entertaining and fascinating facts about the things we all know, love or love to hate.

*spoiler alert: everything

Author Details

Publication Date 1st December 2017 Price

• AUD$19.99 / NZ$22.99 Paperback

ISBN

• 9781741175493

Category

• Humour

Imprint

• Explore Australia

Extent

• 224 pages

Format

• 203mm x 165mm

Illustrations

• Full colour illustrations throughout

Bunny Banyai is a freelance writer from Melbourne. The co-author of Sh*t On My Hands: A down and dirty guide to parenting (Hardie Grant), Bunny writes regularly for Kidspot and, despite her great affection for Australia, hopes future career opportunities necessitate a move to a villa by the sea in Sicily. Anna Blandford is a Melbourne-based illustrator and part-owner of Able and Game, a stationery label that aims to create greeting cards that stand out from the crowd.

Key Selling Points Based on the book British Stuff, but will appeal to Australians from all walks of life. Includes chapters for 'Australian Animals that Want You to Die', 'Food and Drink You Won't Find in Paris', 'Australian Attire' and 'Australia on Screen'. A great gift for your dad, your sister, your best mate or your bogan neighbour.

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

100 Aussie Things We Know and Love Bunny Banyai

Marketing & Publicity

Co-op available | Editorial coverage in Frankie, Urbanlist, Time Out, Buzzfeed, Concrete Playground | Special order form distributed to stockists of Able & Game products

ALSO AVAILABLE:

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

9349685007517 100 Aussie Things We Know and Love 10 Copy Pack at 50% Discount

CROCODILES Row, row, row your boat Gently down the stream If you see a crocodile Don’t forget to SCREAM! Realistically, we should probably be more worried about the sodium content in our cornflakes and our family history of angina than our country’s abundance of lethal fauna. However, you should be scared of crocodiles. Fear of crocs is not irrational, it’s essential to your ongoing existence. Crocodiles are not like other deadly animals in Australia, most of which would rather swallow a rat or make love to a jetty pole than hurt a human. No, the beady, reptilian eyes of a croc do not conceal the gentle soul of a wounded poet. To wit: each year at least two Northern Territory residents are claimed by saltwater crocs. Considering the Northern Territory has the highest concentration of saltwater and freshwater crocodiles in the world, is it any wonder they build their homes on stilts? And you thought it was just to guard against flood waters. It’s not all bad news, though. Freshwater crocs are not known to have caused any human deaths and, while they might bite in self-defence, it’s not essential to prepare your will before swimming in their vicinity. That’s not an invitation to go swim some laps with a freshwater croc, but if you need proof of their relatively placid nature compared to their saltwater cousins, look up ‘freshwater croc vs olive python’ on YouTube. Spoiler alert: after a casual, five-hour tussle, the python wins. This kind of humiliation would never befall a saltwater crocodile. Weighing in at 500 kilos and measuring four to five metres in length, saltwater crocs are what’s called a ‘hypercarnivorous apex predator’. Let’s break that down: a hypercarnivore is an animal 10

AUSTRALIAN ANIMALS THAT WANT YOU TO DIE

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CROCODILES whose diet is more than 70 per cent meat and an apex predator is an animal that sits at the top of the food chain and has no predators. Saltwater crocs are both. To put that in context, sharks are also hypercarnivorous apex predators, but crocodiles have been known to eat sharks, which makes them, um, hypercarnivorous apex-apex predators. Basically, don’t mess with a saltwater croc. While crocs are not the cuddliest inhabitants of the planet, they are one of the oldest, having been around for about 200 million years. This longevity has equipped them with a number of startling physical traits. For instance, the freshwater croc can perform a ‘high walk’ on land, which is a fancy way of saying THEY CAN WALK LIKE HUMANS. They also have night vision and can see underwater. All crocodiles prefer their body temperature to sit between 30 and 33 degrees and will orientate their bodies to ensure they receive as much sun as possible. They can’t sweat, so when they’re at risk of overheating they either get in the water, or lay about with their jaws agape to allow cold air to circulate over the skin in their mouths. Actually, the more you learn about crocodiles, the more you realise how many characteristics they share with the Real Housewives of Sydney.

AUSTRALIAN ANIMALS THAT WANT YOU TO DIE

15/07/2017 2:22 PM

SHORTENING

SHORTENING WORDS Selfie*. Insty. Facie. Spesh. Delish. Spenno. Chockers. Bicky. Relos. Devo. Defo. Garbo. Brickie. Postie. Servo. Prezzie. Convo. You name it, we’ll shorten it. Let me explain why. There are only so many breaths a person gets to take in their life so it makes sense to be cautious with them. When you talk, you use a lot of breath. Talking also produces emotions, emotions raise your blood pressure and high blood pressure is bad for your health, ergo, talking kills you. Does that make sense to you? Not really? Well, hell, you try devising a theory that explains why Australians shorten EVERY SINGLE BLOODY WORD IN THEIR VOCABULARY.

AUSTRALIAN WORDS/ SAYINGS THAT MAKE NO SENSE IN 99.999 PER CENT OF THE REST OF THE WORLD

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WORDS

Information about how Australia came to have 4300 recorded diminutives in its lexicon is thin on the ground. ‘Why use “utilise” when you could use “use”?’ my journalism teacher used to say, and it’s a message most Australians scarcely need reminding of. We were born to use, not utilise. No other English-speaking country has as many shortened words as we do. Australians value friendliness and informality, and abbreviating helps convey both these attributes. That’s about as close to a logical explanation as you’ll get. Though shortening words has traditionally been our special talent, it seems the rest of the world is now coming around to it, primarily as a means of coping with the eight million text messages and emails we receive every day. So it’s now more important than ever to let the record show that it all started here, in Australia. Here’s a little intro to how we do it, guys. You’re welcome. In Australia, you don’t have ‘a cup of tea and a chocolate biscuit’, you have a ‘cuppa tea and a chocky bicky’. You do not ‘meet for a barbecue in the afternoon at a friend’s house in the suburbs’, you are ‘goin’ to a barbie in the arvo at a mate’s joint in the ’burbs’. You don’t ‘fill the car with petrol at the service station, then get some dinner at McDonald’s’, you ‘fill ’er up at the servo and grab some din-dins at Maccas’. In short? We are always in short. *FYI, the selfie is an Australian invention. Its first known use was in 2002, by a drunk university student who injured his lip at a 21st birthday party, then, bafflingly, uploaded a photo of his busted lip to the ABC website. The caption, too long and chaotic to be reprinted, finished up with the words ‘… and sorry about the focus, it was a selfie.’

AUSTRALIAN WORDS/ SAYINGS THAT MAKE NO SENSE IN 99.999 PER CENT OF THE REST OF THE WORLD

15/07/2017 2:23 PM

FAIRY

BREAD

It’s best not to think too much about what fairy bread actually is, though; examined under a forensic lens and stripped of pleasant childhood associations, it’s a horror show. But allow me to break it down for you anyway – white bread, crudely stripped of all life-sustaining nutrients and reduced to something with the consistency of a diseased lung, liberally coated with an artery-hardening spread of Chernobyl-yellow margarine and sprinkled with garishly coloured pellets of glucose. If fairy bread were a person, it would be a serial killer disguised as a clown.

FAIRY

BREAD

To the three universal certainties in life – birth, death, and taxes – Australians can add a fourth: fairy bread at children’s birthday parties. Like death, fairy bread transcends fashion, food trends, socio-economic status and good taste. It’s Australia’s national party food and no kid’s birthday party can claim to be such a thing without at least one heaving tray of the good stuff on the table.

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But fairy bread, as we all know, is more than the sum of its squishy parts. Your parents and grandparents had it at their birthday parties, you had it at yours and your children will have it at theirs. It is a valuable link between generations that, more often than not, are utterly befuddled by one another’s habits – you’re perplexed and saddened that your 12-year-old chooses selfies and Snapchat over climbing trees, and your 12-year-old thinks you’re boring and stupid. But fairy bread doesn’t care about any of this; it just wants everyone to be happy. Most importantly, fairy bread is cheap. You can assemble alpine ranges of the stuff and it will still cost less than a single organic blueberry, which no kid would touch, anyway. In this age of bespoke children’s birthday parties and salad cakes (look it up), it’s comforting to know that no six-tier Swarovski-encrusted cream cake can compete with a simple plate of bread with sprinkles. Centuries from now, when new life forms begin to inhabit our burned-up planet, they will find a barren, stripped earth, save for a lone piece of dried up fairy bread smushed into the ground. This discovery will provide the foundation on which a future civilisation will be built.

FOOD AND DRINK YOU WON’T FIND IN PARIS

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15/07/2017 2:25 PM

Australia: Illustrated Map Tania McCartney

Description Wall maps are one of the latest trends when it comes to interior decorating, and now both adults and kids alike can adorn their walls with this beautifully illustrated map of Australia. Showcasing more than 300 illustrations of flora, fauna, landmarks, attractions and other Australiana, the detail on this map could keep anyone enthralled for hours. Fact bubbles, and keys for shipwrecks and Indigenous rock-art sites, will also help you learn more about this country. This map is printed on laminated, tearproof, writable and washable high-quality art paper. They are available for individual sale in a nicely designed tube, or can be ordered as part of a 12-copy dumpbin.

Author Details Tania McCartney is an experienced Australian author, illustrator and editor. She has authored several picture books, non-fiction and junior fiction titles, and has received various awards including two CBCA Notable books and the CBCA Laurie Copping Award for Distinguished Service to Children’s Literature 2017. Her first self-illustrated book, Australia Illustrated, was released in November 2016. Publication Date 1st December 2017 Price

• AUD$24.99 / NZ$27.99 Tube Map

ISBN

• 9781741175578

Category

• Travel

Imprint

• Explore Australia

Extent

• 1 pages

Format

• 950mm x 1350mm

Illustrations

• Full colour illustration

Key Selling Points Our Children's World Map sold exceptionally well, so we've followed up with an Australia map at the same size. Map is printed on laminated, tearproof, writable and washable high-quality art paper. Maps available for individual sale in a nicely designed tube, or as part of a 12-copy dumpbin. Great gift for both children and adults.

ALSO AVAILABLE: 9349685007494 Australia: Illustrated Map 12 Copy Dumpbin at 50% Discount ALSO AVAILABLE: 9349685003762 World Map 12 Copy Dumpbin at 50% Discount FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Camping with Kids Hundreds of Fun Things to do in the Great Outdoors Simon McGrath

Description Seasoned camper Simon McGrath draws on a lifetime’s experience so your kids can enjoy every minute of their camping holiday. Start in your backyard and graduate to the wilderness. Go orienteering or hang out at a festival. Watch the sun rise or go on a night walk. Climb a mountain or spot a constellation. And cook up a storm – even in a storm. Camping With Kids has more than 300 cool ideas – from games for the car trip to recipes and adventure activities – to help you and your family get the most out of any camping experience.

Author Details Publication Date 1st December 2017 Price

• AUD$19.99 / NZ$22.99 Paperback

ISBN

• 9781741175592

Category

• Child Non Fiction

Imprint

• Explore Australia

Extent

• 248 pages

Format

• 210mm x 150mm

Illustrations

• Full colour throughout

Simon McGrath is Editor-in-Chief of Camping & Caravanning magazine in the UK, the world's oldest and largest circulating publication for all types of camping.

Key Selling Points A great gift for any kid with an interest in the outdoors – or even just camping in the backyard. Chapters include 'Getting There and Setting Up Camp', 'Reconnecting with Nature', 'Relearning Ancient Skills', 'Night-time Fun' and 'Classic Campsite Cookery'. Accessible content and illustrations for kids aged 6–12 years.

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Camping with Kids Hundreds of Fun Things to do in the Great Outdoors Simon McGrath

Marketing & Publicity

Advertising in Caravanning Australia magazine & Holidays with Kids magazine | Editorial coverage in Holidays with Kids magazine, Camper Trailer Australia magazine, Concrete Playground, Time Out, Kidspot, Go Camping Australia, Essentials Kids, Australian Geographic, Traveller, Escape | Co-op available | Targeted social media | Inclusion in Christmas genre campaign.

ALSO AVAILABLE: 9781741174977 Camping Around Australia

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Are we nearly there yet?

Off we go! When the time comes to try camping for real, think in advance of the types of games and books your children will enjoy en route – and remember to pack them.

Plan a detour Factor in an interesting short trip to an attraction along the route to the campsite. Who doesn’t love a picnic lunch in a pretty park or at a spot with a spectacular view? It’s a guaranteed mood-lifter for young and old alike. What about a visit to a wildlife park or zoo? Some even let kids hand-feed the animals.

In-car entertainment Audio books are great for young minds to visualise stories. Roald Dahl and Harry Potter stories are particularly good when read out loud, and books with pop-up pictures add an extra dimension to reading. Reusable children’s stickers can be great on rear windows to create imaginative games and stories.

Stop off on the way Call in on friends or family for a strategic cuppa. It’s always good to see old friends – especially if they have kids of a similar age who can take yours off to play for a while.

It’s a wrap Wrap up sweets or little games in several layers of paper, like a miniature ‘pass the parcel’. We did this once on a long-haul flight and found it could take up to 10 minutes for little hands to remove the wrapping paper. It adds an element of surprise and those 10 minutes all add up.

Have hourly games Plan a new game for each hour of the journey and try to hold out for as long as possible until you announce the next activity.

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Knots Handy hints ... Knotty terms Each rope has an end. No surprises there. The working end is the part used for the knot tying. The opposite end when not in use is the standing end. The section between the two ends is the standing part while a bight is a small curve in the rope. A loop is like a bight but crosses over the standing part. LOOPS AND NOOSES These are placed around an object or have something connected to them such as a carabiner. STOPPER KNOTS Often tied at the end of the line, these handy knots prevent the rope escaping through the opening of a piece of equipment or an object. HITCHES Used to fasten ropes to other objects, they rely on tension to hold fast.

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JAMMING This is what happens to a knot that becomes very difficult to untie after use. BENDS These useful knots are the best ones for tying one rope to another.

103 Reef knot

A simple but useful knot to connect two ends of rope of similar size and material. Take the left end over the right and thread under. Then the right end over the left and under again.

WHIPPING A way of protecting the ends of the rope from fraying by binding strong thread around them. SEIZING A knot that binds two pieces of rope together side by side, normally to create a loop. SPLICING A more permanent way to make loops or join ropes together. LASHING The method of securely connecting two or more poles together.

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create a third bight. Pull tighter with the standing end.

105

Figure of eight A popular stopper knot that’s easy to remember and untie. Hold the top of the rope to create a bight, take the working end around the back of the standing part, bring it back over the top of the standing part, and up through what is now a loop. Pull tight. A rethreaded figure of eight is commonly used by climbers and follows the original shape of the knot. It has a stopper knot at the end.

Highwayman’s hitch This is a quick-release knot used by horseriders and canoeists. The standing end is connected to the horse, which can pull on the knot but it will not release. Meanwhile, the shorter working end of the rope is for the person to use. A simple tug on this and the whole knot unties itself from the fixed object such as a post. Here’s how I was taught this one at Scouts. Create a bight and thread that beneath the post. Put your hand through the bight and grasp the longer (standing) end above the post. Pull this through the bight to create another bight. Put your hand through this second bight and grasp the shorter (working) end. Pull through to

106 Bowline

A well-used knot that has a non-slip loop at the end, often used in rescue situations. I learned this one at Scouts through the simple saying: “The rabbit comes out of the hole, goes around the tree, and back down the hole.” A key part is to get the 87

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With the growing popularity of astronomy as a hobby and the designation of the first Dark Sky Parks across the country, more and more gatherings are being held to coincide with specific celestial events. You might want to join a gathering of astronomy enthusiasts to watch a meteor shower, for example. Planetariums are also great places to visit to really get bitten by the stargazing bug.

The ISS is a fascinating subject for kids given that it is crewed by real-life astronauts. And budding young space cadets can spot it in the sky. You’ll first need to visit www.spotthestation.nasa.gov and insert your location details. That will then provide the dates, times and where it will appear in the sky, and where it will disappear from view. Sightings take place a few hours before or after sunrise or sunset. This is the best time to spot the space station because the sun will be reflecting off the craft and be especially visible when set against the darker sky. The website also lists the amount of minutes you’ve got to spot the ISS before it disappears below the horizon – you won’t have long – and the height in degrees. Part of the fun is to use your hand to work out how high in the sky you need to look. The horizon is zero degrees and directly above your head is 90 degrees. If you clench your fist, hold it at arm’s length and rest it on the horizon, the top of your fist will be about 10 degrees, often the point at which the Space Station appears. It will then rise to its maximum height before disappearing. The website also lists the direction to look using points on the compass. For example on a certain date and at a specified time, the ISS will be visible for four minutes, reach a maximum height of 77 degrees, appear at 10 degrees above west and disappear at 61 degrees east-south-east.

Join a stargazing event

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Say goodnight to the stars Make stargazing part of the kids’ bedtime routine on the campsite. Check out the stars with a mug of hot chocolate before heading to bed. Keep that routine going when you get home by looking out of the window. Even if it’s cloudy, there are still weather conditions to talk about.

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Sign up to an astronomy club Get together with like-minded stargazing enthusiasts by joining a local astronomy club. It’s great to learn about the universe yourself but club members will be able to share their own knowledge and advice, help to identify night-sky sights and even lend out stargazing kit.

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Snap the stars Learn some of the basic techniques necessary for photographing the sky at night – it’s quite a skill.

Spot the International Space Station

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Go for a stroll Pick a dark, clear night and head off with the family for a night-time walk. Find a comfy spot, sit down with a flask of tea and look up at the Milky Way in all its glory. What could be simpler or more magical?

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Introduction Simon McGrath ‘What does come [when camping] is fresh air in abundance, a surprising appetite ... a wonderful power of sleeping, an absence of colds, and a jolly mental freedom and content. Time is always ahead of us in camp.’ Thomas Hiram Holding The Campers’ Handbook, published in 1908

Thomas Hiram Holding was a pioneer in more ways than one. He helped create camping as a pastime – one that has stood the test of time and continues to grow in popularity more than a century on. A good number of his thoughts and reflections on the great outdoors are as relevant today as they were when he wrote them back in the 1900s. In many ways, his views on experiencing and enjoying the natural environment are even more important now, as a growing focus on technology means that future generations of children risk becoming detached from the wonders of the natural world around them.

So step forward camping – your passport to a host of outdoor adventures and memorable experiences, big and small. Camping encourages us to slow down, to stop and connect with the natural environment around us. It helps us to notice more, hear more, smell more and see more. It enables us to watch our children play as they make their own discoveries. And hear them laugh – what sound could be better? Through the pages of Camping With Kids I want to inspire people to get outdoors and enjoy camping in all its forms – to do it responsibly and safely, and above all to have fun and create lasting memories. I want to see kids ‘rewilding’ – reconnecting with nature – and learning skills and knowledge that are at risk of getting lost in the mists of time. Camping With Kids is for parents and guardians, and grandparents for that matter, who either want to get started with camping or head out more often into the outdoors with their family. The book isn’t a technical guide, its aim is to offer inspirational ideas, to encourage families with children to give it a go. I’m not a parenting psychologist, I’m just combining my experience as a dad who relishes the joys of camping and being outdoors with his family with a healthy dose of passion and creativity.

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YouTube World Records 2017 Edition Adrian Besley

Description Super-powered with on-the-page links to over 300 amazing videos, YouTube World Records show the greatest feats ever recorded on the video-sharing website. From the tallest and smallest to the greatest and maddest, YouTube World Records has it covered. This unique collection contains a host of amazing feats, stunts and tricks – including pancake tossing and fiery-hot pepper eating, mega-quick drumming and unbelievable basketball slam-dunks. This is the ultimate celebration of the world's greatest records.

Author Details Adrian Besley is the bestselling author of The Most Amazing YouTube Videos Ever, The Most Awesome YouTube Videos Ever and The Best of YouTube. He is the author of than 30 celebrated books including The Dangerous Book for Idiots and The Retrosexual Manual: How to be a Real Man. Publication Date 1st December 2017 Price

• AUD$29.99 / NZ$32.99 Hardback

ISBN

• 9781780979823

Category

• Humour

Imprint

• Carlton Books

Extent

• 160 pages

Format

• 269mm x 205mm

Illustrations

• 215 colour photographs

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

Key Selling Points YouTube's reach is mindblowing: globally it is the 2nd most visited website after Google with over 1.5 billion people logging in each month. Each year, 46,000 years worth of content is watched, which is over 1 billion hours each day! This interactive collection contains more than 300 action-packed QR-codes that send you direct to the fun on your tablet or smartphone. 215 amazing colour photographs accompany facts, stats and trivia that will boggle the mind. The book includes advice on how you can become a 'World Record Holder'.

t Speed Freak

Speed and accuracy

http://y2u.be/dvnmrHS3d9s

British motorcyclist and TV presenter Guy Martin has a passion for speed and danger. He already held world records for the fastest speed on a gravity-powered snow sled (83 mph/134 km/h) and fastest speed in a soapbox (85 mph/137 km/h) when, in 2016, he attempted the scarily dangerous world record for the fastest speed travelled around a Wall of Death. This old-time circus show involved riding a motorcycle horizontally around a large wooden-drum-style arena. Some said it was impossible, but Guy overcame dizziness and the punishing effect of G-force on the human body to reach a staggering speed of over 78 mph (125 km/h).

Another selection of quick-on-the-draw records. Here accuracy is just as important as speed: one false move could mean death, a dodgy haircut or a customer questioning their receipt.

u A Throwaway Record http://y2u.be/JriUEsRk8Ns

q Shear Brilliance

The Great Throwdini is undoubtedly the world’s greatest knife thrower. Despite only taking up knife throwing at the age of 50, the Reverend Doctor David R. Adamovich (his real name) has set or broken 40 world records in throwing and catching knives and bullets. He has thrown ten 14-inch (36-centimetre) knives around a human target in just 4.29 seconds and 102 knives in one minute, and he even flings the blades while wearing a blindfold!

http://y2u.be/TbUDbH6tjGs

u Join the Club http://y2u.be/6MGllE2UlII

Yeah, juggling – I know. It’s definitely the most boring of circus skills, but put your prejudice aside and watch this guy in action because it’s pretty amazing. In September 2016, before busy rail commuters at Toronto’s Union Station, Cirque du Soleil’s Rudolf Janecek became the fastest fiveclub juggler in the world. In a whirl of silver clubs and lightning hands, Rudolph shuffles along as he completes 429 rotations over 30 seconds. In fact, Rudolf threw and caught the clubs so fast that the adjudicators had to review the video in slow-motion before awarding him the record.

A Brush With Fame http://y2u.be/eXPJo1f60j0

Fastest Club Juggler

the fastest sheep shearer in the world

Spare a thought for the poor sheep in this clip. One moment she’s nice and warm in a big woolly coat, then ... wham! Less than 15 seconds later, she’s stripped down to the skin. She had no chance against New Zealand’s living legend, David Fagan – who has been called “the Pelé of sheep shearing”. Eleven times a world record holder, he can shear a sheep faster than most men can shave .

Like most children, Dipanshu Mishra was probably told to clean his teeth at least twice a day. Now I’m sure Dipanshu always polishes up his pearly whites diligently, but he’s also been practising with the brush to earn his place among the record breakers. His is a strange record, but one that is oddly compelling to watch, for Dipanshu balances a spinning basketball on the end of his toothbrush – and he keeps it spinning for an astonishing 42.92 seconds. That’s quite a feat, especially considering he doesn’t even play basketball!

Freaky fooD Records The world of food and drink showcases some marvellous records, including enormous vegetables, oversized fast food and a timehonoured crazy method of cracking open champagne bottles.

u Burger King

The “Carolina Reaper”, a crossbreed between a Ghost chilli pepper and a Red Habanero pepper, has been rated as the world’s hottest chilli pepper. It averages a 1,569,300 on the Scoville scale, making it over 900 times hotter than Tabasco sauce. There are enough chilli-eating videos on YouTube to show what excruciating results can occur, but despite that the Danish TV host, Bubber, is foolish enough to step up to the plate...

Tony Glover was named King of the Onions when he managed to produce a mighty onion weighing 18 pounds 11 ounces (8.5 kilograms). Using seeds bought from the previous record holder, Peter Glazebrook, Tony says it took nearly a year to grow his mighty specimen. He gives them nitrogen-rich food and ensures the humidity is just right. Giant onions have trebled in size since 1985 and word has it that the holy grail of onions – the 20-pounder (9 kilograms) – is just around the corner.

The World’s largest onion

http://y2u.be/IT09m7mOItM

Two all-beef patties, special sauce, lettuce, cheese, pickles, onions – on a sesame seed bun. It’s what we all know as a McDonald’s Big Mac. And Matt Stonie is going to eat 25 of these? In less than an hour? We’re talking around 11 pounds (5 kilos) of fast food, packing a hefty 13,250 calories. Popular YouTuber Matt, however, is nothing if not dedicated to his cause and, after getting over the $120 damage to his credit card at the drivethru, he settles gamely to the task. Have a look. It’s an entertaining watch, but perhaps not best viewed on a full stomach.

http://y2u.be/3zhym9oUSGU

http://y2u.be/ZCIfa3L0dtY

t Pizza the Action

http://y2u.be/KQ0uDYdpHfs

Grim Reaper

q Onion King

In front of 6,000 cheering spectators, Pali Grewal, a pizza chef in south London, made three large pizzas in 39.1 seconds – a pizza every 13 seconds. The contestants at the competition had to hand stretch fresh dough, spread the tomato sauce and top three large pizzas – one pepperoni, one mushroom and one cheese. Quality was scrutinized as two judges inspected each aspect of the process. If the pizza was not perfect, it was returned to the competitor to be remade.

Super Sabre http://y2u.be/k_vfg1dJito

Napoleon is reputed to have declared: “Champagne! In victory one deserves it; in defeat one needs it.” It was his troops who first popularized “sabring” champagne bottles – severing the neck from the bottle with the flat edge of a sabre. It is a precise skill – cutting through the glass at an exact stress point – and is one perfected by Mitch Ancoana as he opens a world record 34 bottles in a minute. An achievement worth celebrating.

the fastest pizza maker in the world

REcord-breaking people

t Animal Magnetism

the most spoons on A human body

http://y2u.be/rbUuzCRa3Ug

Former kick-boxing coach Etibar Elchyev from Georgia is known as “Magnetic Man”. Ever since he discovered his ability to attract metal objects to his body, Etibar has been setting new records. Here, in December 2013, we find him putting spoons on his chest and back – 53 in total, a new world record. An excellent talent, but he must dread visiting the cafeteria. Scientists claim his skin is not magnetic but merely “sticky”. Whatever ... he’s still in a magnetic field of his own!

Those born at the extremes of the physical spectrum – the tallest, the smallest, etc. – have always held a special fascination. These clips reveal the human beings behind some of the statistics.

u A Tall Story http://y2u.be/RwzMWuAxANw

Robert Pershing Wadlow from Alton, Illinois, USA is the tallest recorded person ever to have lived. He was born in 1918 and by the time he was eight years old he was 6 feet 2 inches (1.88 metres) tall. By the time he was 19 he had reached a height of 8 feet 11.1 inches (2.72 metres) – the tallest living man is a mere 8 feet 4 inches (2.54 metres). Unfortunately, Robert would only live a few years more after an infection in his foot spread to his body. He was known as the Gentle Giant and over 27,000 people attended his funeral.

Towering Teen http://y2u.be/hBq06yJYqLQ

Teenage growth spurts are a common phenomenon. One minute your nephew is a 4-foot 12-year-old and the next time you see him he’s 14 and pushing 6 foot. American Broc Brown is something else, though. Because of a genetic disorder known as Sotos Syndrome or cerebral gigantism, he’s been growing up to 6 inches a year throughout his teens. Broc is now 19 and stands 7 foot 8 inches (2.33 metres) tall. About to leave “teenagerdom” behind, Broc is on course to become the world’s tallest man. The current record is held by Turkish farmer Sultan Kosen, who stands at 8 foot 2 inches (2.5 metres).

The tallest man who ever lived

u Inseparable Brothers http://y2u.be/gPcijt2WaIs

Twin brothers Ronnie and Donnie Galyon were born healthy in Dayton, Ohio, in October 1951. Joined at the waist, they each had arms, legs and separate hearts but shared a stomach and some organs. Sixty-three years later they were still joined and could celebrate being the eldest-ever conjoined twins, beating Italian brothers Giacomo and Giovanni Battista Tocci, who were born in Italy in 1877. The twins spent their lives from the age of four in circus sideshows but have now retired to live with their younger brother.

the longestliving twins in the world

t Tattoo Love

Wild and Wacky

http://y2u.be/QIULSyKlrGY

Couples need a shared interest and there’s no prize for guessing Chuck Helmke and Charlotte Guttenberg’s common passion. Chuck, aged 75, and Charlotte, a sprightly 65-year-old, met in a tattoo studio in 2006. Charlotte was just discovering the joys of body art, while Chuck had begun covering his body in ink five years earlier. Now they are officially the male and female most tattooed senior citizens world record holders. Displaying a colourful Mostarray of intricate tattoos, both boast over Tattoed 90 per cent body coverage, with even Senior their shaved heads inked. There’s not a Citizens lot anyone can do to beat that!

Hidden away in the nooks and corners of YouTube are some odd and eccentric records. Here are just a few ...

y Sealed with a Kiss https://www.youtube.com/watch?v=WJWbg2X5I14

A married couple, Ekkachai and Laksana Tiranarat, locked lips for 46 hours, 24 minutes in a kissathon contest in Pattaya, Thailand. They were the winners from 14 competing couples, who were all required to have a marriage certificate or a letter from both parents. It wasn’t all for love, though: they were competing for a diamond ring and a cash prize! And to really ruin the romance ... they were allowed to eat, drink and use the lavatory, provided they did not break their embrace.

the longest kiss in history

u Dead Cool http://y2u.be/xtHzRjnoXKw

Cup Winner http://y2u.be/RsBdA2S2E-8

Sport stacking is a game in which competitors stack plastic cups in specific sequences as quickly as possible. The toughest of the disciplines is the “cycle” in which 12 cups are stacked in three different ways, including pyramid formations. Fifteen-year-old William Orrell is the indisputable king of stacking – holding the record for all three individual disciplines. This clip shows his incredible record-breaking cycle stack at the first-ever Nation’s Capital Open Sport Stacking Tournament where he takes just 5.100 seconds to finish.

In November 2014 in Mexico City, 509 slightly scarylooking skeletons in ball gowns and brimmed hats gathered in the city centre to set the world record for the largest gathering of Catrinas. The figure of Catrina, known as the Elegant Death, was created and immortalized in works by artists Guadalupe Posada and Diego Rivera and is now a traditional part of Mexico’s Day of the Dead celebrations. People dress as the skeletal character to visit cemeteries and share offerings and food with the dead and their families.

a record gathering of catrinas

Calvin Klein Calvin Klein

Description As an icon of minimalism, modernism, sexual provocation, and androgyny, Calvin Klein’s first book will find broad appeal with anyone interested in design, fashion, or photography. Few names in fashion are as recognizable as that of Calvin Klein. This magnificent survey is the first and only book that Klein has written and compiled himself and is illustrated with era-defining photographs by the most distinguished names in fashion photography, from Irving Penn and Richard Avedon to Bruce Weber, and Patrick Demarchelier – among others. In it, the world's most iconic models like Christy Turlington and Kate Moss, are captured in images that would define their careers, and remain indelible to the consumer. Accompanied by private insights and behind-the-scenes stories that only he could tell, every image has been chosen by Calvin Klein to narrate his evolution as a designer – from couture to jeans, underwear, and fragrance – all categories in which he redefined what was chic and essential. Publication Date 1st December 2017

ISBN

• AUD$230.00 Hardback • 9780847860142

Category

• Art/Fashio/Photograph

Imprint

• Rizzoli

Extent

• 480 pages

Format

• 364 x 279mm

Illustrations

• 300 colour and B/W photographs

Price

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

This unique book presents a stunning archive of images that reveal Calvin Klein's timeless influence as a designer. From founding the company in New York in 1968, he went on to change the face of fashion, bringing his visionary minimalism to the fore and defining looks for generations. Divided by theme, with characteristic simplicity and sophistication, each of the three sections in this volume looks at one singular element of Klein's approach. In Provocative, we see the most controversial of his campaigns, from Brooke Shields's infamous teenage portraits to the seductive photography of underwear collections. In Minimalist, we understand the simplicity, refinement, and elegance in every collection. And in the final section, we read in the designer’s own words the insights behind the campaigns and the secrets behind the successes.

Calvin Klein Calvin Klein

Author Details Calvin Klein is an American fashion designer. He founded his own company in 1968 and went on to turn the label into one of the most recognisable and successful fashion brands in the world. This is his story told for the first time.

Key Selling Points Highly anticipated and unique: The only book Calvin Klein has ever written and compiled on his own work â&#x20AC;&#x201C; the volume collects behind-the-scenes stories, unheard anecdotes, and private insights from the most famous man in fashion. Unique format: Three different covers available (Kate Moss, Christy Turlington and the famous image of a self-reflective man in underwear) within a slipcase. Iconic and highly collectable: Includes photographs from many of the most iconic photographers of the twentieth century, from Irving Penn to Bruce Weber, Richard Avedon, Patrick Demarchelier and more.

FOR MORE INFO VISIT: www.hardiegrant.com.au/books

D D TE E N H IZ IO IG R T R HO IBU PY T R O U T C T A IS O D N R FO