Jamaica Blue Escape Winter 2013 by Nuclear Media

JamaicaBlue ESCAPE WINTER

2013

28 ISSUE NUMBER

tAke me

tAke me home

e m o h e m o h home

coffee

tAke me home

Is coffee the new wine?

nutrition Eating for a healthy immune system

g n i z a l B

Take me

travel Home

Escape the cold, with or without your passport

Take me

E M O H E HOM

(Jamaican Proverb)

tiddeh fi mi, tomorra fi yu

s s e c c u S ! On The n o i t a v o ion: ren with Destinat Selling Houses d ze Block an ru, Shaynna Bla u design g

Translation Today is for me, tomorrow is for you. Meaning Everyone will face problems or achieve success in his or her own time.

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‘Mount Franklin’ is a registered trade mark of Coca-Cola Amatil. MAU/CAP/00241

MAU_CAP_00241.pdf

MountFranklin

Page 1 27/03/12, 3:54

ADD A LITTLE

sparkle

jamaicablue CONTENTS issue 28 winter 2013

Travel and Lifestyle

JAMAICA BLUE PTY LTD ACN 059 236 387 Level 1, 424 New South Head Rd, Double Bay NSW 2028 PO Box 303, Double Bay NSW 1360 T 1800 622 338 (Australia only) T 02 9302 2200 F 02 9302 2212 E info@jamaicablue.com.au New Zealand Office T +64 9377 1901 F +64 9377 1908 E info@foodco.co.nz JAMAICA BLUE ESCAPE™ Editor Natalie Nikolaeva Art Director Natalie Delarey Nutrition Specialist Sharon Natoli

06 Is Coffee The New Wine? 10 Shaynna Blaze We chat with our cover star and celebrity renovator and author, Shaynna Blaze 14 Travel: Escape The Winter You don’t always need a passport to escape the cold 18 Food: Marion Grasby We chat to the TV chef about her upcoming Thai adventure 20 Food Safaris Maeve O’Meara takes you around the world without leaving your own city 23 Lifestyle Energy saving tips for winter 26 Fashion Stay warm this winter without compromising your fashion sense

Nutrition & Fitness

Jamaica Blue

24 Fitness Running 30 Nutrition: Sharon Natoli Eating for a healthy immune system 32 Recipes Winter warmers

5 Jamaica Blue Spotlight stores 8 Jamaica Blue Coffs Harbour Spotlight store travel 34 Store locations

Regulars 29 Books Winter reads

Fashion Editor Cheryl Tan Contributors John Burfitt, Sarah Megginson Blake Dennis,

Published on behalf of Jamaica Blue Pty Ltd by Nuclear Media & Publishing PO Box 1382 Bondi Junction NSW 1355 T 02 9387 3180 E info@nuclear.com.au

Advertising Enquiries Natalie Downs E ndowns@nuclear.com.au

JamaicaBlue EScaPE WINTER

2013

TakE mE

TakE mE hOmE

hOmE hOmE hOmE

cOfFeE

E wine? hOm TakE mEnew Is coffee the

NuTRiTiON Eating for a healthy immune system

Take me

TRaVeL Home

Blazingess

Escape the cold, with or without your passport

Take me

Tak E HOME HOM e me

(Jamaican Proverb)

TIdDeH fI mI, TOmOrRa fI yu

Succ

on! On The : renovati with DestinationSelling Houses a Blaze Block and , Shaynn design guru

Translation Today is for me, tomorrow is for you. Meaning Everyone will face problems or achieve success in his or her own time.

Cover image courtesy of Selling Houses Australia, The LifeStyle Channel

JB28 p03 Contents.indd 3

Welcome

Welcome to the winter issue of Jamaica Blue Escape. Winter is a time to rug up and stay warm, and this issue we offer an array of ways to do that economically, while keeping the winter kilos at bay! Want to keep warm and continue to look your best? Why not try our hot new winter fashions on pg 26? Or, if you’d rather just escape the cold altogether, turn straight to pg 14 for some ideas on where to book your next tropical holiday (and no, you don’t need a passport). Another great way to stay warm is with food, so we bring you more delicious recipes, including one from Masterchef contesant, Marion Grasby in our exclusive chat. We also chat to celebrity renovator, and this issue’s cover star, Shaynna Blaze. Elisa and the We hope you enjoy this edition of Jamaica Blue Escape!

Jamaica Blue Team

www.jamaicablue.com.au

28 ISSUE NUMBER

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Pl a

in um

S p o nsor

WEâ&#x20AC;&#x2122;RE KEEPING IT REAL. Pura with no permeate. The way milk should be.

jamaicablue spotlight stores By Sarah Megginson

19 CAFÉS AND COUNTING IN

China

JAMAICA BLUE EXPANDS INTO

Singapore

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usband and wife duo Julia Y Gu and Peter Wang first discovered the Jamaica Blue café concept while living in Chatswood, Sydney, almost a decade ago, where they frequently visited their local café at Chatswood Chase shopping centre. They were quickly won over by the café’s consistent good service, high quality food and award-winning coffees, so they began making enquiries about starting their own Jamaica Blue café. Fast forward to 2013 and Julia and Peter are now Jamaica Blue café licence partners for China, while Julia is also the Operations Manager in China. They opened their first Jamaica Blue café in Shanghai in 2005 and have since expanded to 19 locations in Shanghai, Beijing, Wuhan, Suzhou, Nantong and Xi’an. “Jamaica Blue really stands out in the Chinese market for its western style café menu and range of fine coffees, which is more unusual in China,” Julia explains. “The exclusivity of the high quality coffee — the Jamaica Blue Signature Blend™ and renowned Wallenford

BM Tower, Shanghai

China’s newest Jamaica Blue café locations: March 5, 2013: Beijing Shop 103, B Tower, Jiaming Center, No.27 Dongsanhuan, Beijing November 1, 2012: Shanghai BM Tower Store Lobby, 218 Wusong Road, Hongkou District, Shanghai May 17, 2012: Shanghai Soho Zhongshan Plaza, 101 in lobby, Building A, 1055 Zhongshan Road (West) May 15, 2012: Xi’an Airport (two sites) Xi’an Airport arrivals, Exit 214, Terminal 3 Xi’an Airport departures, Departure gate H51, Terminal 3

Jiaming Center, Beijing

April 26, 2012: Shanghai Shanghai KIC, 102A Shop, No.33 Songhu Road, Shanghai

www.jamaicablue.com.au

ocated in a lobby of an office tower in the CBD, Jamaica Blue’s first café in the bustling south east Asian hub of Singapore is fast gaining a reputation as ‘the’ place to find good food and even better coffee. The café launched in August 2012 and trades daily from 7.30am to 6.30 pm, in an effort to capitalise on the corporate crowd that is increasingly “demanding fine coffee”, explains Hermanto Karjadi, director of Universal F&B and Jamaica Blue Singapore. Hermanto was a long-standing Muffin Break franchisee in Australia before he decided to branch out into café ownership. He got together with a group of friends and relatives who “share a common passion for fine coffee and fabulous food”, and formed a business partnership to take on the regional licence for Jamaica Blue in Singapore. “Singapore has a population of 5.26 million people, and 1.46 million of those are expatriates. With such a high concentration of expats and a strong western influence on the way of life, Singapore is a city that other regional countries look upon and observe – and it is a perfect platform to launch a concept like Jamaica Blue,” Hermanto explains. “More and more people are demanding fine coffee and with Jamaica Blue, we also have a platform to expand to the neighbouring country in the future.” In fact, Hermanto is already looking for potential new locations to expand. “We are looking to open a couple more cafes this year, provided that we can obtain a good space at an affordable and sustainable rent,” he says. “We are also looking at opening in other regional areas, should the opportunity arise.”

BM Tower, Shanghai

Estate Jamaica Blue Mountain™ single origin — gives our brand an edge over the more generic blends served by our competitors.” The couple has their eye firmly on the prize of opening a 20th café in the near future, but for the moment, they’re busy making sure their newest locations – the most recent of which opened in Beijing in March – have the support they need to keep up with customer demand.

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jamaicablue coffee

Coffee

By Sarah Megginson

THE NEW WINE?

If it were possible to travel back in time a few years, die-hard foodies would have struck you with their red wine decanters had you suggested pairing meals with specialty coffees. But as the world’s love affair with the brown bean escalates, so too does the notion of partnering coffee with a good meal.

jamaicablueescape Winter Autumn2013 2013

n fact, the collaboration is now establishing itself firmly in many eateries around Australia, as people catch on to the fact that, much like wine, coffee comes in many depths and flavours – and throwing any old brew with any meal can lead to a blowout of the tastebuds. Sure, grabbing a coffee over poached eggs and hash browns on a Sunday morning at your local Jamaica Blue cafe, or wolfing down a sweet treat while sipping a cuppa, are partnerships made in heaven. But when it comes to this relatively new style of pairing coffee with cuisine, baristas are divided. “There are two different mindsets about it,” says professional barista Adam Metelmann. “One is that you would never do that [intentionally], because you’re interrupting the profile of what you’re about to taste in the coffee. But the other thinking is that it encompasses the whole wine language and flavournoids.” To put that in perspective, Adam explains, “Wine has about 70 to 100 different chemicals that make up the flavournoids to give a profile, whereas coffee has over 600. It’s infinitely more intense than wine will ever be.”

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COMMON QUALITIES OF COFFEE AND WINE

A good cup of coffee has more similarities to wine than you may first think. In a nutshell, better quality wines and coffees are generally more complex than their cheaper counterparts. “The better the quality of the wine you drink, the better the range of subtleties going on,” Adam explains. “If I was to put a cheap glass of wine and an expensive glass in front of you and told you to take a sip of each, you might say that the cheap glass is better – but only because in the very first few moments of it being in the oxygen, it’s got a lot of flavour. However, in 20 minutes time when you come back to each glass, the better quality wine will outshine the other one, because the other one’s turned to vinegar.” The same philosophy applies to coffee. “When you first sip your coffee you might think, ‘Wow, that tastes amazing!’, then you let it sit for five minutes. On your next sip you go, ‘Ew, what happened to my coffee?’ A bad-quality brew is like a really cheap bottle of wine: it’s developing and oxidising over time.” When you experience a really good quality coffee, however, the opposite happens. Over time, as it comes down in temperature, it gets better and better. “It becomes thicker and sweeter and more complex and none of those astringencies are present,” Adam says. “Coffee really is complex, like wine. When you get the really, really good stuff it’s very, very complex, so you don’t want to overpower it by eating something too flavourful that takes the emphasis off of what you’re drinking.”

ANYONE CAN POUR WINE, BUT WHAT MAKES A GOOD BARISTA?

In the world of specialty coffees, exactly what defines a good barista is about more than their worldrecognised qualifications. “There are a couple of internationally recognised courses you can do, but the standard of a what makes a qualified barista is really all over the shop,” says barista Adam Metelmann. “I mean, I can paint, but I don’t call myself a painter!” At Jamaica Blue café, we are incredibly proud of the highly-skilled and expertly-trained baristas found in every one of our stores, whose ability and proficiency ensure they are capable of producing the perfect cup of coffee, every time.

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SERVING COFFEE WITH FOOD AT HOME

JAMAICA BLUE COFFEE + FOOD PAIRINGS

Whether you’re hosting a few friends for a casual catch up or a more formal affair, it pays to create a menu that complements the coffee you serve to guests in your home. “I would be trying to tone the food down, because I want the coffee to shine,” says professional barista, Adam Metelmann. “We quite often host people for coffee at my house and I serve a lot of filter coffee, because filter coffee is a very gentle way to brew – it’s almost like tea – and it’s the true way to get a flavour profile out of coffee.” He suggests serving coffee with “very subtle foods” like sliced fruits, white grapes, gentle cakes and soft cheeses. “These are foods that are going to make that coffee sing and accentuate it’s flavour.”

Jamaica Blue Signature™ Blend A satisfyingly creamy coffee with a delicate chocolate aftertaste, our superb signature blend coffee is a wellrounded coffee blend that is sure to bring a smile to your face. In store: It makes the perfect partner to Jamaica Blue’s wide range of savoury breakfast and tasty lunch options. At home: This adaptable blend has the ability to complement all types of food.

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Wallenford Estate® Jamaica Blue Mountain® Coffee Considered one of the world’s best coffees, this truly remarkable single-origin coffee is grown on the Wallenford Estate in Jamaica’s Blue Mountains – one of the oldest growing estates and hailed as one of the region’s most superior coffee-growing locations. It is arguably the rarest, most famous and best tasting coffee in the world. In store: This coffee is a wonderful accompaniment to one of our fresh salads or healthy wraps. At home: Wallenford Estate® Jamaica Blue Mountain® Coffee is the perfect finish to a three-course meal, particularly on a special occasion.

www.jamaicablue.com.au

Jamaica Blue™ Organic Fairtrade Blend Kind to the environment and full of exceptional flavours, this coffee is processed in a certified roast plant, grown using environmentallyfriendly methods and fairly produced and traded to ensure a

better deal for farmers. In store: The Fairtrade blend beautifully complements Jamaica Blue’s delectable cakes and sweet menu offerings. At home: It works well as a pre-breakfast coffee or paired with something sweet.

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jamaicablue spotlight store travel By Sarah Megginson

Harbour

COFFS

jamaicablueescape Winter 2013

There’s much to experience in Coffs Harbour, one of Australia’s fastest-growing regions and home to Park Beach Plaza, the largest shopping centre between Newcastle and the Gold Coast.

eing half way between Sydney and Brisbane, Coffs Harbour is often considered the ideal stopover point for travellers driving between the two capitals along the Pacific Highway. However, if you care to stay on a little longer, the locals will tell you that the Coffs Coast is one Australia’s loveliest tourist spots, with plenty to do to keep you and the family entertained. Situated around 570km north of Sydney and 350kms south of Brisbane, Coffs

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Harbour lays claim to having Australia’s most liveable climate, according to the CSIRO, with an average temperature of 26ºC and 18ºC in winter. The region has a wintertime population of over 70,000 people, which swells to 100,000-plus in the holiday seasons, as people escape the city to enjoy Coffs’ mild climate and relaxed atmosphere. Popular with people wanting to relocate from big cities for a “sea change”, Coffs Harbour continues to grow at an exceptional rate, with the population projected to reach

80,000 by the year 2016. Fuel your adventure with breakfast or a caffeine pick-me-up at our local Jamaica Blue Café, located at Park Beach Plaza, the largest shopping centre between Newcastle and the Gold Coast. Jamaica Blue Café Coffs Harbour Park Beach Plaza Coffs Harbour NSW 2450 Phone: 02 6651 8000

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WHAT TO DO? UNSPOILT BEACHES

WHITE WATER RAFTING

With three main beaches to choose from close to the CBD of Coffs Harbour, the most popular place to park your towel and umbrella is Park Beach, to the north. This large, open beach provides good conditions for surfers and parts of Park Beach are patrolled by the local Surf Life Saving Club. Other beach adventures, including surfing lessons and sea kayaking, can be had at Jetty Beach – the famous Coffs Harbour Jetty extends from the beach on the northern end – while Boambee Beach is to the south, on the other side of Cabarita Point.

A full day of white water rafting on the Nymboida River is the perfect way to get to know the region. After a two-hour scenic drive into the river that climbs 700 metres through the forests of the Eastern Dorrigo, thrillseekers will charge dramatic granite gorges and rainforest-lined banks of the rugged Nymboida River. www.coffscentral.com/wildwater

South West Rocks

The Big Banana

THE LIGHTHOUSE ISLAND Situated approximately 18km from Coffs Harbour, it is one of only two lighthouse islands in NSW, and what an incredible piece of history it is. The buildings were constructed in 1880 and are considered to be the oldest in the area. The island has been abandoned since 1975 – the Keeper's Quarters being left to the elements and the birds – and the lighthouse was automated. Since then, public access has been restricted, with the only chance to visit the island and view the quarters via the tours held once a year by National Parks & Wildlife and Precision Helicopters. www.southsolitaryisland.com.au

DIVING AT SOUTH WEST ROCKS Voted among the top ten dives in Australia, Fish Rock is located roughly 2km off Smoky Cape at South West Rocks, an hour south of Coffs Harbour. Created by a fault in the island, Fish Rock Cave is home to an unbeatable combination of abundant marine creatures. On a dive trip to South West Rocks and Fish Rock you can expect to encounter friendly turtles (year round), grey nurse sharks (April - November) and masses of schooling fish, which feed in the passing currents. www.fishrock.com.au

THE BIG BANANA

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KISS THE DOLPHINS A visit to Coffs Harbour would not be complete without a trip to Dolphin Marine Magic, home to dozens of animals – more notably Indo-Pacific Bottle-nose Dolphins, more than a dozen seals, a flock of Little Blue Penguins, turtles and fish. The park boasts the largest captive breeding centre of the now endangered Australian Sea Lion, with less than 12,000 left in the wild. But the best thing about a visiting Dolphin Marine Magic is that every visitor gets an opportunity to receive a free kiss from the friendly dolphins and cheeky seals. Not to be missed!

ART AND CRAFTS Get your art on at the Woolgoolga Arts And Crafts Gallery, which boasts unique display of arts and crafts from local artists. As well as being a showcase for the vast talent in the region, from oil paintings and watercolours, to wooden sculptures, pottery, jewellery and fibre craft, the Woolgoolga Art Gallery offers classes and workshops to help you get in touch with your inner painter, drawer or sculptor. The Coffs Harbour Regional Gallery also features an exciting calendar of changing exhibitions by outstanding regional, as well as nationally acclaimed, emerging and established artists. www.woolgoolgagallery.com.au

Kiss the dolphins

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Bananas are a huge part of Coffs Harbour’s identity. Nestled between a high mountain backdrop and dozens of unspoiled beaches, the local economy is based primarily on farming – largely bananas – along with tourism and manufacturing. As one of the first of “Australia's Big Things”, the Big Banana will celebrate its 50th birthday next year. Here, you’ll not only enjoy the most delicious banana split you’ve ever had, but you can also enjoy a downhill toboggan ride, ice skating, waterpark, trike rides, candy kitchen and a World of Bananas plantation tour. www.bigbanana.com

Lighthouse Island

White water rafting

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jamaicablue interview shaynna blaze

jamaicablueescape Winter 2013

By John Burfitt

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Blazing SUCCESS Interior design guru Shaynna Blaze talks tough on home renovating, claiming that despite the best of intentions, it is not for everyone.

houses on television, being held high as an arbiter of good taste does not always sit comfortably on Shaynna’s shoulders, especially when it comes to her own home. “I did live with other people’s expectations for a long time,” Shaynna admits. “When people now ask what my home is like, I reply, ‘it is a home’. I don’t live in an architectural showroom of a house. I have a real home with a husband and two kids and I have also moved my studio back home, so it can be a bit busy. “I would like to think that when people walk in to my home, they feel warm and invited and enjoy being there.” Making over houses to create better and more comfortable living spaces has been a way of life for Shaynna since she was a child, long before she left school to study design at college. “My dad was a jack of all trades and was always renovating something, and I just assumed that is what everyone did as it was part of the way we lived,” she says. “So I have been doing this since I was a teenager and it ‘s always been natural for me. “But unlike a lot of the people we work with on TV, I am not always moving house. I have worked on eight personal homes, and

I like to stay in my houses and enjoy them. I would hate to do all the work and then move on. “It is something I see often that people work so hard and then never get to enjoy the homes they create. I like to put my roots in and enjoy what we have created.” Shaynna shares her Melbourne home with her personal trainer husband Steve and two grown children – a daughter Carly

www.jamaicablue.com.au

s the woman who knows all the tricks of the trade to whip any home into shape, it is with a hearty laugh that TV interior design guru Shaynna Blaze admits her own Melbourne home is far from perfect. While she is the authority on TV with The Block and Selling Houses Australia in pointing out the flaws in other people’s homes, and then helping fix them before the houses go on sale, Shaynna confesses her own home boasts an errant flaw which she is yet to address. “In our bedroom, there is a creaky floorboard and it has been there since the day we moved in,” she laughs. “To get to it, we would need to rip up the carpet. That will probably only get fixed when we eventually move. Instead of ripping up the carpet, I can live with a creaky floorboard for the time being!” The admission comes as a refreshing insight into the world of Shaynna, whose sense of style on both TV series has helped create many a masterpiece out of some downright ugly houses. While she has worked as an interior designer for the past two decades, and has made over and critiqued almost 100

Shaynna with fellow The Block judges, John McGrath (centre) and Neale Whitaker

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jamaicablue interview shaynna blaze

jamaicablueescape Winter 2013

and son Jess. It was when her children were young that Shaynna gave up interior design for a time. “It was just too much,” she says. Singing as a jazz vocalist with a number of bands filled her creative bent through those years. “That was a very happy time and I found it relaxing to take some time out from design.” The years of performing and engaging directly with audiences came to the fore when she answered an advertisement in 2008 for a presenting spot on Selling Houses Australia. Five seasons later, Shaynna and

her co-presenters, real-estate expert Andrew Winter and landscape designer Charlie Albone, were recently nominated for their first Logie award as Most Popular Lifestyle Program. Last year, she joined The Block as the design judge, and has also recently published her first book, Design Your Home. “The idea behind this was for people who have no idea where to even start,” she says. “So I explain that once you get the rules and the bones right, you can then take it from there.” The new season of The Block, in which contestants are transforming an old motel in inner Melbourne into slick city apartments, Shaynna claims is a cut above all the seasons that have gone before. “This one is quite incredible, in terms of what these five couples can manage to achieve in a short amount of time,” she says. “This property is also unlike any others we have done.” Shaynna says the extent of the

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“The people who claim anyone can renovate are the same ones who end up in hospital casualty on a Saturday afternoon,” contestants’ renovation skills should never be underestimated. She believes these abilities highlights the point that despite the best of intentions, renovating is not a job for everyone. “The people who claim anyone can renovate are the same ones who end up in hospital casualty on a Saturday afternoon,” she says. “It is really obvious that not everyone can do it and while it is great fun, it is tough and not the right thing for everyone. “I always believe you stick with what you know and play to your strengths. So if your best skill is being super-organised, then organise to get in the best team of trades people to do the job. “I have seen too many cases of people who give too many things a go that are all out of their comfort zone, and they muck it up so badly they have to then pay to get someone in to undo the problems and do it all again. And that costs time, money and is a waste of both. Always have fun and have a go, but when in doubt, stick with what you know.”

SHAYNNA’S TIPS TO RENOVATING RIGHT 1. TAKE YOUR TIME “We used to turn over houses once every seven years. That is now about 10 years. Be sure this home is worth the time investment.”

2. PUT YOUR EMOTIONS ON HOLD “Your emotional experience in renovating a house is yours to take away. Your job at the end is to sell it, not to let every buyer who comes through know about the troubles you coped with.”

3. BE HONEST WITH THE BUDGET “We all want to do everything at once, but the financial reality is you can’t. So, work out what the priority is, put the money into doing that area well and then wait to do the next stage.”

4. IS IT A HOME OR AN INVESTMENT? “Be clear what you are doing in the house. If it is a home and you are going to be there for a while, spend the money and enjoy it. If it is a project, then keep an eye on the dollars.”

5. KEEP A FOLDER OF IDEAS SHAYNNA’S BOOK DESIGN YOUR HOME IS AVAILABLE AT ALL GOOD BOOK RETAILERS. RRP: $39.99 (PENGUIN)

“If you see a picture you like, file it away into a folder. Then you will always have a place to refer to full of good ideas, rather than wondering what to do with each room.”

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* Try Our Coffee... & Youâ&#x20AC;&#x2122;ll Return.

www.jamaicablue.com.au www.jamaicablue.co.nz

jamaicablue travel By John Burfitt

Hamilton Island

Sun

jamaicablueescape Autumn 2013

LET THE

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SHINE IN

When the colder months hit mid year in the Southern Hemisphere, with snow in some areas and winter winds whipping through other areas, it is a time when many people travel north in search of warmer days. While many of us think that means grabbing the passport and heading out of the country, areas of northern Australia like Hamilton Island on the Queensland Coast and Broome in Western Australia are the closer-to-home alternatives for the magnificence of not only their beautiful beaches, but also for the warm sunny days through winter. This winter, the best escape to try may not involve an international flight after all. In fact, it might only require a few hours by plane, where no passport or currency exchange is required.

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HAMILTON ISLAND The popularity of Hamilton Island in winter has increased in recent years, due to the closeness of the Queensland island to all the major capital cities (compared to similar overseas destinations) and the easy flight connections. Winter is a stunning time of year to visit, as the weather ranges from mild to warm with less daily rain showers than other times and many long days with crisp, clear blue skies. While the beauty of the destination has made it one of the world’s favourite beach getaways and even earned the esteemed qualia resort the title of Best Resort in the World in the 2012 Condé Nast Traveler Readers’ Choice Awards, Hamilton Island is not just a ‘flop and drop’ holiday. Through winter, there is no shortage

of activities on offer. Hamilton Island is considered the gateway for Great Barrier Reef tours, a launching pad for cruises and flights to the world’s largest coral reef. The fragile ecosystem is home to the world’s most diverse plant and animal life, with soft and hard corals, hundreds of species of fish, turtles and visiting dolphins and whales. Also on offer is the Gatorade Clash of the Paddles, one of the world’s toughest outrigger canoe racing events, which takes place from June 20 – 24. The event features the spectacle of competitive outriggers joined by athletes from the paddle disciplines of surf ski, standup paddling, board paddling and dragon boating. In July, Hamilton Island plays hosts to the country’s top chefs at the Great Barrier Feast culinary weekend at the ‘Best of Australia at qualia’ from 12 – 14 July. Featured chefs

include Quay’s Peter Gilmore, The Royal Mail’s Dan Hunter and qualia’s Alastair Waddell. August is when Hamilton Island hosts Australia’s largest and most prestigious offshore yachting regatta, Audi Hamilton Island Race Week. Taking place August 16 – 24 August, this year the event celebrates its 30th anniversary. Details: Jetstar flies directly into Hamilton Island from Brisbane, Sydney and Melbourne. Virgin Australia and Qantas also operate flights.

Hamilton Island

Cable Beach Resort Broome

BROOME Broome, a three-hour flight north of Perth, is said to be the place where the sky meets the land, the desert meets the sea, and where white sands, red rocks and cobalt blue waters come together. Broome, the gateway to the magnificent Kimberley region, is a former pearling port transformed into a tropical seaside town full of charm and character. It is the sweeping sands of the 23km long Cable Beach which has put Broome on the holiday destination map. In the winter months, Broome enjoys its dry

Renaissance Phuket Resort & Spa

PHUKET can choose to relax on the beautiful beaches or in their own pool. Another great deal is at the Renaissance Phuket Resort & Spa, nestled on Mai Khao Beach.” Details: Pay for three nights and stay for six at five-star Renaissance Phuket Resort & Spa. Creative Holidays deals begin at $447 per person. Jetstar flies into Phuket, via Singapore, as does Singapore Airlines.

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The Thai beachside city of Phuket, with all the beauty of its coastline and the fun of its nightlife, has become a world holiday favourite. “Due to the perennial good value the destination provides, we have seen an upward trend towards luxury travel options,” Paul McGrath of Creative Holidays says. “Visitors are choosing to upgrade to five star resorts such as the Anantara Phuket Villas where guests

season, with temperatures into the 20s and even low 30s on most days. The Cable Beach Club Resort and Spa is the only resort overlooking the iconic Cable Beach. On the edge of the vast Kimberley outback, this tropical oasis is a haven set amongst tranquil gardens. A fusion of Asian serenity and Colonial indulgence, the Cable Beach Club Resort and Spa is the place to slow down, take time, relax and play. Details: A 4-night deal at Cable Beach Club Resort & Spa through Creative Holidays starts from $520 per person.

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jamaicablue travel Cook Islands

jamaicablueescape Winter 2013

The 15 islands of the Cook Islands are located northeast of New Zealand, and offer a perfect Pacific Ocean paradise

COOK ISLANDS

HONOLULU

“While Fiji is consistently popular with Australians due to its value for money and proximity, we saw a strong increase in demand for the Cook Islands last year,” Creative Holidays Paul McGrath says. “It’s a real oasis in the South Pacific and has everything from white sandy beaches, crystal clear lagoons, hinterland valleys, and rainforests to explore.” The 15 islands of the Cook Islands are located northeast of New Zealand, and offer a perfect Pacific Ocean paradise. The Edgewater Resort is the largest on the islands, and located within minutes of the main town of Rarotonga and also the airport. Details: A four night Creative Holidays deal at The Edgewater Resort & Spa begins at $365 per person. Air New Zealand flies into Rarotonga, while Virgin Australia connects in Auckland.

As the Australian-US exchange rate has never played more in our favour, now is the time to make the trip across the Pacific to the Hawaiian islands. While the tourist stretch of Waikiki Beach in Honolulu on the main island of Oahu is a favourite as the place where the city meets the sea, more holidays than ever combine visits to a number of the islands for their various charms and stunning locations, all only a short flight away from Honolulu airport. “Honolulu is among our top three destinations for a winter escape,” a Jetstar spokesperson says. “Honolulu is a particular hot-spot because of the strong Australian dollar and it’s abundance of sand, sea and surf.” Details: Jetstar flies to Honolulu from Melbourne and Sydney.

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Honolulu LINKS: Creative Holidays: www.creativeholidays.com Jetstar: www.jetstar.com

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jamaicablue WINTER ENTERTAINING By John Burfitt

Marion

Marion Grasby celebrates her love of everything Thai, not to mention her own heritage, with the new cooking TV series, Marion’s Thailand.

jamaicablueescape Winter 2013

ver since she first came to attention as a contestant on the 2010 season of TV cooking phenomenon MasterChef Australia, Marion Grasby has been embraced as one of the new breed of celebrity cooks who is teaching the nation how to cook in a completely new way. She has since released her own Asian cooking range Marion’s Kitchen, which is now selling over 150,000 products a month, as well as a cookbook, Marion: Recipes And Stories From A Hungry Cook. But with her latest project, the TV series Marion’s Thailand, she is well aware she could be risking rejection. On the eve of the launch of the series that highlights the tastes of Thai cooking, Marion can’t help but wonder if the same public that has welcomed her culinary efforts so enthusiastically may not like her new series. “This TV series is very personal,” Marion reveals. “For me, food is very much a way to tell a story and is connected to the places you come from, the places you have travelled and the people you love. So this series is revealing a lot about my personal life, and that is why I know this is a risk. “It is very much a story about me and my family, where they are from in Thailand, the food influences they grew up with and how they has continued to inform what I do. If people don’t like it, I will feel it is a personal rejection of me! “I imagined the show, invested my own money into it, went to Thailand and hand picked the crew and we just made it as we ran around filming. But for me, it felt like a

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ON A MISSION

very natural approach to telling this story.” Marion’s Thailand is a 13 part series which begins on Foxtel’s LifestyleFOOD channel from late May. While Marion, 30, was born in Darwin and spent much of her childhood in Papua-New Guinea, her connection with Thailand is through her family as her mother Noi is Thai-born and her father is Australian. In the series, she leads viewers through areas of rural Thailand and shows how to cook authentic Thai dishes handed down through the generations. Her mother’s family still live in the village of Nakhon Chum, about three hours west of Bangkok. “I have been going back to Thailand since I was a kid, and every time I go back, there is a new vegetable or herb I discover and learn what to do with it,” she says. “This time, however, the biggest learning curve I had was staying in the village and cooking alongside my grandmother and auntie. What I saw in Thailand was how simple Thai food can be. There is no messing around with food processors. They take a simple approach and what I learned was that being simple is very much the key to it. “What I had to particularly do was watch closely as my mother and grandmother cook a dish, as there are aspects they forget to tell you about, and unless you are watching their every move, you miss a crucial step in the process.” Getting Thai food right and presenting it as authentically as possible has been Marion’s mission in recent years, particularly with the success of her Marion’s Kitchen food range. In order to finesse the range, which is about to add a new dish to the six already on offer, as well as work on her TV series, Marion and her partner Tim Altheas have relocated to Bangkok for the time being. “Bangkok to me is like the New York of south east Asia,” she says. “The energy in

that city is phenomenal and is very livable. We just thought now was a great time to immerse ourselves in Thai culture, as well as Asia in general. “What I really love about our food range is the comments from people about how often they had found food to be really difficult, and yet they find the Marion’s Kitchen packs to be really easy. That makes it all worthwhile. With this range, everyone from Perth to Sydney can have a go – and maybe even some people in Thailand too!”

MARION’S BANGKOK Marion shares her five favourite places in the Thai capital.

Klong Toey Market “They are the wet markets and while they are smelly and a little crazy, what they offer is completely delicious.” Chatuchak Weekend Market “This is great for bargain shopping, but also try the street food that is superb.” Sumhukimivit soi 38 “The food stalls open up around 5pm and you can sit anywhere and order dishes from any of the vendors.” Fat Gut’z Saloon “The beers are good, but go on a Monday for the Bangkok Beatles, who dress as the Beatles and play their music.” Nahm Restaurant “Chef David Thompson is not Thai, but he has studied the cuisine so well and the results are delicious.”

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THAI RED CHICKEN CURRY “A Thai curry is my favourite comfort food. I’ve designed my Marion’s Kitchen Thai Red Curry pack to taste just like the curry I grew up eating. Even my Thai mum uses them now!” Serves 4 1 x Marion’s Kitchen Thai Red Curry pack, which includes: • Red curry paste • Coconut milk • Dried Thai herbs and chilli • Fish sauce • Bamboo shoots • 400g chicken thighs, thinly sliced • 100g snow peas, trimmed • 1 zucchini, cut into bite-sized wedges steamed rice to serve 1. Heat oil over medium heat and fry my red curry paste for about a minute or until it starts to smell yummy. Then add the creamy coconut milk and 1 cup of water. 2. Stir through the dried Thai herbs and chilli (leave out the chillies for a milder curry). Add the fish sauce. 3. Wait for the curry to start simmering again. Then open up those tasty bamboo shoots, drain away the liquid and pop them into the curry along with the chicken, snow peas and zucchini. Simmer for about 5-10 minutes or until the chicken is cooked. 4. Serve with steamed rice and enjoy! Marion’s Kitchen packs are available from the Asian section of most supermarkets.

www.jamaicablue.com.au

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4/18/2013 4:20:28 PM

jamaicablue food safaris By Blake Dennis

THE PLANET ON A

jamaicablueescape Winter 2013

There’s no need to get on a plane to taste the world’s best cuisine when Gourmet Food Safaris are dropping in on neighbourhoods across the country.

V food guru Maeve O’Meara believes food has a power over people that should never be underestimated. And that power goes far beyond the pleasures of taste. Maeve started the Gourmet Food Safari tours in Sydney 15 years ago that venture into neighbourhoods where certain ethnic groups, like Vietnamese, Portuguese and Koreans, have settled. Such has been the success of the safaris; they are now being run across Australia, and into Southeast Asia and Europe.

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Plate

Maeve, the presenter of such TV favourites as Food Safari and Food Lovers Guide to Australia, says food possess a unique power to connect people and develop an understanding of different cultures. “What I hope our safaris do through food is help with a better understanding of the people who have come to Australia and what they have left behind, as well as all the riches of their cultures they have brought with them,” O’Meara says. “There is an understanding that comes with being in a different place and seeing

the way other people live through how they eat. I have actually watched the light bulbs go on with some people in terms of other cultures, and I love that. Taste buds can play a very important role in making that happen. “I am from a very Irish background, but I think what I am really is a Greek, Lebanese, Turkish wannabe at heart!” Australia is considered one of the most multicultural countries on earth. The scale of immigration to Australia in the years since World War II has been enormous,

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The most popular tour on the menu at present is the Vietnamese Safari through the streets of Cabramatta in Sydney’s southwest

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a different side of a city – they want a completely new experience. We have a lot of people say to us that the thing about food is that we don’t have to stick by the rules. “For instances, pide in Turkey is the food of Ramadan. For the rest of us, it is that wonderful bread in the sandwich shop. It has found a new life and people can have it all the time. I love that.” Maeve’s whole life revolves around food. She began her career as a food writer in magazines and, in addition to her TV career on a number of shows, has also co-authored 12 books on food. Maeve regularly conducts the Food Safari tours, along with a team of leaders who are experts in their own cultures. “Our guides are usually from the background we are

featuring,” she explains. “We have people like Peter Nguyen take the Vietnamese tour, the wonderful sisters Serap and Serpil on the Turkish tour and chef Tony Inthavong do the Laos tour. It is like these people open a door to a world they know so well and which we want to see inside of. “It really becomes a case of knowing where to look, as there is no shortage of great restaurants and little shops out there. Initially many of these people started their business to cater to their own audience, but then the word gets out where the best food is and it is like honing the radar in on these places.” As she speaks about exploring cultures through food, it is obvious this is a labour of

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accounting for about half of the country’s population growth. Today, well over 20 per cent of Australians were born in another country, of whom more than half came from non-English speaking countries in Europe, the Middle East, Asia and South America. Maeve’s Gourmet Food Safaris take in the delicatessens, coffee shops, bakeries, butchers and markets of specific neighbourhoods, and usually wind up with a banquet feast. The most popular tour on the menu at present is the Vietnamese Safari through the streets of Cabramatta in Sydney’s southwest. The Italian Safari through Haberfield in Sydney’s Inner West has been a long-time favourite, with other tours including the Turkish Safari through Auburn, the Greek Safari in Marrickville and the Lebanese Safari in Punchbowl. Almost 5000 food lovers take part in the various tours every year, and new safaris have been included in recent months; South American in Smithfield, Laotian in Canley Heights and Korean in Eastwood. Other tours across Australia include the Italian Food Safari in the Victorian High Country, the Kangaroo Island Safari, and international food safaris to the Greek Islands, Sardinia and Corsica and Vietnam. “What I really love is to find new flavours,” Maeve says. “My Irish background is similar to a lot of Australians and I grew up with very plain food, but I am lucky to live in a city where we have people from all over the world. “Who knew when I was growing up that all bread was not square? The revelations we have made in the past few decades have been astounding, not to mention delicious,” she adds with a laugh. “The people on our tours want to see

4/18/2013 4:24:10 PM

jamaicablue food safaris

jamaicablueescape Winter 2013

By Blake Dennis

love for Maeve. She admits what she is most proud of with the safaris is they embrace the many nationalities living within her city. According to Maeve, the social benefits of embracing the cultures and cuisines that make up the modern face of Sydney can never be underestimated. “I could not have predicted the food revolution in Australia, and it has come at the right time, just as people want to learn more and understand more about it,” she says. “TV has been a great teacher and has shown a way of things coming together. “One of my favourite comments to hear after a tour from our visitors is they kept forgetting they were not in Vietnam or Turkey, and I think that is wonderful. It means they have let themselves go with the experience and just let the tastes carry them away, and yet they have not left their own city. “I believe we have all the flavours of the world in Australia, and on a Food Safari, you can taste them all, but still go home and sleep in your own bed that night!” Info: www.gourmetsafaris.com.au

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“I believe we have all the flavours of the world in Australia, and on a Food Safari, you can taste them all, but then go home and sleep in your own bed that night!”

4/18/2013 4:24:32 PM

jamaicablue energy savers By Blake Dennis

10 WAYS TO CHANGE

WINTER POWERBILLS

Set the heat high and the power bills plummeting with these easy winter warming ideas.

hilly temperatures and cold winds were not the only thing that sent shocks through many peopleâ&#x20AC;&#x2122;s bodies last winter. There was also the hike in Australian power bills in the wake of the Carbon Tax. Information, however, can be a powerful thing and many people are approaching the winter months ahead with a different attitude, not to mention different, powersaving habits. Here are our Top 10 tips to help save the dollars on your bills this winter, without having to live in a freezing house wearing a heavy coat all day.

CHANGE THE LIGHT BULBS

SWITCH TO WASHING IN COLD WATER

Compact fluorescent globes produce just as much light as old-style incandescent bulbs but cost much less. One 15-watt CFL does the same job as six 75-watt incandescent globes, consuming a fraction of the power.

Reducing hot water usage adds up to real power savings. By using cold water rather than a warm in the washing machine can save about $35 a year off your power bill, even more if you use the hot wash cycle.

TURN OFF THE LIGHTS By switching lights off in rooms that are not in use, you can save money and lower your carbon pollution. For even better savings, try installing movement sensors or timers rather than leaving lights on for long periods. MAKE THE BEST USE OF NATURAL LIGHT

Open the blinds and curtains, let the sunshine in and turn the lights off. Natural light costs nothing and well-designed northfacing windows and skylights let in light without adding to heating and cooling costs.

SHORTER SHOWERS

DOWN THE DRAIN Fitting a water-efficient showerhead can halve hot water use and the only difference you can notice will be on the power bills.

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SWITCH OFF APPLIANCES AT THE SOURCE

If appliances are left on standby they are still using power. TVs, DVDs, VCRs, stereos, computers and phone chargers all use power when plugged in. By switching appliances off at the wall you can save serious dollars.

RUG UP Wearing warmer clothing inside and even throwing an extra blanket on the bed means the heater does not need to be up so high. Decreasing the heaterâ&#x20AC;&#x2122;s temperature setting by just one degree can save energy consumption by 10 per cent.

KEEP THE HEAT IN When heating a room, shut windows and doors into other rooms, and close blinds and curtains. A bare window can lose 10 times the heat as a brick wall. Draughtproof rooms by sealing gaps to keep the warmth in.

SWITCH TO SOLAR Make an investment in your future by changing to a solar system, which uses energy from the sun to heat water at no cost. The initial cost may be higher than electric, but going solar can reduce a hot water system's power use by 70 per cent.

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The power used by an electric hot water system may account for more than a third of the household's power use. Taking shorter showers is the simple way to use less power, and a cut of even three minutes can save $45 per person on power bills.

Make the best use of natural light Open the blinds and curtains, let the sunshine in and turn the lights off

4/18/2013 4:25:00 PM

jamaicablue fitness RUNNING ON Pull on your running shoes and get fit this winter. By John Burfitt

ON THE RUN There’s more to running than pulling on your sport shoes and just doing it. There are also some fundamental lessons, which must be followed if you want to last the distance.

“RUNNING HAS TO BE THE EASIEST SPORT THERE IS, NOT TO MENTION THE CHEAPEST. JUST BUY A GOOD PAIR OF RUNNING SHOES, PULL ON YOUR SHORTS AND A SINGLET, AND YOU’RE OFF.”

jamaicablueescape Winter 2013

o says top Australian running coach Richard Huggins, who has coached four track and field athletes to the Olympics, including Kaila McKnight in London 2012 and Haley McGregor in Athens 2004. “This is why I am sure more people are getting into running these days than ever. The fun runs I know of are attracting record entries, and the City to Surf in Sydney now attracts over >

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80,000 runners, and that has grown a lot in recent years. There is nothing quite as fun and healthy as going out for a good, long run.” While getting started in a running regime running may not sound complicated, running is not necessarily a natural activity for all. While many people do it, it has to be said that many people also get injured because they don’t know how to run properly. Unless you grew up in a Little Athletics program, chances are no one has ever shown you how to run properly. “Before you do anything, it’s vital to consider your current running ability,” Steve Manning, Race Director of the Brisbane Marathon, says. “For example, are you a beginner, intermediate or advanced runner? And have you set your goals and expectations accordingly? This winter, it’s time to break old habits and learn new skills. The best lessons about getting started in running are often basic common sense.

CHOOSE THE RIGHT SHOES “Spend the money now and get good shoes to run in from a good sports store, rather than spending the money later at a physio’s clinic when you have done all the damage,” Richard Huggins says. Any shoes costing $100 or more should provide the support you need. Over about $150, and you’ll get more durability and quality.

SLOWLY DOES IT The most important thing to remember when starting to run is to take it slowly, and build week by week. “The way I started to run was to run between the lampposts on the street,” Huggins recalls. “I would run between the poles, then walk between the next set, and then run again. I started bit by bit and then built from there over the following weeks. If you are carrying some extra kilos, start with a dedicated regime of brisk, long walking. Then start running.”

HIPS AND BUTT One often heard rule is that runners should move like they have a $100 bill tucked between their bottom cheeks! What may sound a little crude is actually the best lesson to learn from the start. What this does is bring the hips underneath the torso and into line. This posture will keep the power of the body

flowing into each stride, and will also protect the lower back from serious jarring.

SHOULDERS, CHEST & BACK The shoulders need to be pulled back, the chest held high with the back as military straight as possible as you lean slightly forward. With all of this is in place, every other area of the body - the arms, hips and legs – can go about the business in full motion. The head should also be held high. “It might not be a bad idea after a few weeks of running to see a sports medicine doctor to have your form checked out and corrected if need be,” Huggins adds.

THE MOVEMENT With the body in correct posture, next comes the striding technique. The hips should always control the lift at the front with the drive coming through from the knees. The foot needs to hit the ground in the order of heel first, then roll on to the rest of the foot before pushing off from the front. The kick up at the back as the leg follows through should have the foot aimed at the butt.

IT’S ALL IN THE TIMING “Running needs to be approached like it is an integral part of life,” Steve Manning says. “Get to know when you most prefer to run, like in the early mornings, lunchtime or evenings. Then structure your runs into your existing lifestyle. Whatever you do, start easy and be patient with your body in those first few weeks.”

WHAT’S THE GOAL? Having a goal is one of the best ways to stay motivated with any exercise routine. “Set a goal. Training for and running in a competition, like a fun run, is the best way to approach running,” Manning says. “Events motivate you to continue training and to build your stamina.” Again, Richard Huggins adds, take it slowly. “Build up slowly to doing a 5km fun run, and then make a 10km run. I would say allow about a year of training to prepare for a marathon.”

www.jamaicablue.com.au

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4/18/2013 4:27:37 PM

jamaicablue winter fashion By Cheryl Tan

WINTER WRAP-UP Donâ&#x20AC;&#x2122;t let the cooler months and thicker clothes kill your fashion sense this winter! Keep looking your best this chilly season.

5. 1.

jamaicablueescape Winter 2013

FROM WORK TO PLAY

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1. Wrap dress, G2 by George Gross, $299, gghw.com.au 2. Sunglasses, Unity Eyewear, $29.95, unityeyewear.com.au 3. Pumps, Nine West, $129.95, ninewest.com.au 4. Booties, Betts Airflex, $159.99, betts.com.au 5. Striped dress, Edited, $94.95, thedailedited.com/shop 6. Bag, Elms and King, $129.95, elmsandking.com 7. Blazer, Joseph (available at My Wardrobe), $587.51, mywardrobe.com 8. Sunglasses, The Row (available at My Wardrobe), $336.26, mywardrobe.com

6. 2.

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SUNDAY LUNCH 1. Key necklace, $31, Chrissy L chrissyl.com.au 2. Knit cardigan, Harris Scarfe, $59.95, 1300 304 505 3. Bag, Arlington Milne, $360 arlingtonmilne.com 4. Ankle boots, Betts Airflex, $159.99 betts.com.au 5. Skirt, Búl, $200, bul.com.au 6. Pants, George Gross, $349, gghw.com.au 7. Shirt, Harris Scarfe, $39.95 1300 304 505 8. Scarf, L’avion, $160 lavion.com.au

7. 4.

4. 5.

OFF TO THE MOVIES

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1. Pumps, Nine West, $149.95 ninewest.com.au 2. Satchel bag, Boohoo, $40 boohoo.com 3. Boots, $50, Boohoo boohoo.com 4. Pants, Búl, $200, búl.com.au 5. Watch, Classique, $395 classiquewatches.com 6. Duffle, Jorge, $149.95 03 5222 8881 7. Tee, She’s Electric, $44.95 sheselectric.com

www.jamaicablue.com.au

4/18/2013 4:31:06 PM

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27/03/12 3:32 PM

jamaicablue winter reads

Put your feet up with these great winter reads. By Sarah Megginson

ALL THE BIRDS, SINGING

GRACE GROWS

by Evie Wyld Publisher: Random House

Shelle Sumners Publisher: Allen & Unwin

Evie Wyld takes the reader on an intriguing journey in All the Birds, Singing, the captivating follow up to her award-winning first novel, After the Fire, a Still Small Voice. Here, we meet Jake Whyte, who lives on a remote island farm in England. Without warning, one evening, one of Jake’s sheep is mangled and murdered – and the following month, a second sheep is slaughtered. When Jake then sees a figure on her farm and starts hearing strange noises, she’s convinced that someone is out to get her. But who, or what, is watching her? And what secret lies deep in her past, which could be coming back to haunt her?

Stable yet unfulfilling job: check. Steady relationship with reliable guy: check. Great apartment in Manhattan, sensible handbag, comfortable life… On the surface, it seems like Grace Barnum has it all figured out. That is, until she meets Tyler Wilkie, a country boy and talented singer trying to navigate his new life in Manhattan and make it in the big smoke. Tyler is everything Grace is not – unpredictable, disorganised, unprepared for what life has to offer. But as he and Grace get to know each other, the strength of their connection forces them to act… and then things get even more complicated. A gorgeous, heartbreaking yet heart-warming chick lit read, this is one book you’ll want to settle in with for the weekend!

LAZING ON A SUNDAY CRAFTERNOON

LIKE GRANDMA USED TO MAKE

Eliza Muldoon Publisher: Allen & Unwin

Rebecca Sullivan Publisher: Pan Macmillan

Did you know that an afternoon session with coloured paper, glue, glitter and stickers is not only fun, but is also good for your health? So says Eliza Muldoon, who with a degree in psychology and a postgraduate study in Clinical Art Therapy, has come to the conclusion that “there are extensive benefits of art-making for our wellbeing”. Here, she shares a collection of fun, easy and kid-friendly crafts you can do with your little ones, from picture pegs to soft toys to jewellery and stationary, and everything in between! The beautifully designed book includes one craft for every week for 12 months, and will have you and your family creating delightful goodies out of everyday household items in no time.

We just don’t bake and cook like we used to! When Rebecca Sullivan’s beloved great grandmother Lilly passed away, Rebecca realised that she had taken a wealth of knowledge with her – including her prize-winning recipe for Victoria sponge. So Rebecca made it her personal mission to collect and gather as many skills and recipes as she could, from all the nonnas, yiayias and grannies she could track down who were willing to spill their treasured recipes and secrets with her. The result is this book, in which Rebecca sets out to recreate Grandma’s kitchen: she presents more than 100 recipes and practical home remedies, creating a go-to manual for anyone looking to reconnect with the simplicity and goodness of days gone by.

THE HUSBAND’S SECRET

What would you do if you found a letter from your husband that simply said: ‘For my wife, to be opened only in the event of my death.’ As a nosy, naturally curious person, I think I’d be able to wait all of 6.3 seconds before ripping the envelope open! But not Cecilia Fitzpatrick. When the hyper-organised, Type A mother-of-three finds this tempting envelope stuffed between old tax files, she does the right thing and pops it back. But how long can she go along with the daily hum-drum of school drop offs, Tupperware parties and kids’ birthday celebrations when all the while that letter – with its potentially life-changing secret – sits untouched and unopened? An enthralling ride through life in the suburbs, The Husband’s Secret is as funny as it is suspenseful, and difficult to put down.

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Liane Moriarty Publisher: Pan Macmillan

4/18/2013 4:37:43 PM

jamaicablue nutrition

By Sharon Natoli, Accredited Practising Dietitian and Director of Food and Nutrition Australia 2013

EATING FOR A HEALTHY

IMMUNE SYSTEM

s the cold weather sets in, so can the runny noses, coughs, colds and flus bringing with them lower energy levels and days stuck in bed. Research shows the average Australian suffers from the common cold around two to four times a year and this can interrupt your busy schedule resulting in lower levels of productivity. To keep your body and mind in good health this winter, aim to eat in a way that boosts your immune system. A number of nutrient rich foods can help. Here are my top 6 immune boosting superfoods to help keep your health intact this winter!

jamaicablueescape Winter 2013

1. PROBIOTIC YOGHURT Probiotics are beneficial bacteria that when consumed, reach the intestines intact and provide health benefits, including immune boosting benefits. There is growing evidence that certain types of probiotics, some of which are included in commonly available yoghurts on supermarket shelves, help to reduce the duration of a cold or flu and help reduce the severity of symptoms. One recent study assessed the effect of taking a mix of probiotics once a day every day for 12 weeks in the diet of college students. Researchers found that while all students caught colds at roughly the same rate, the students who were taking the daily mix of probiotics experienced several benefits. Their colds lasted two days less than students taking the placebo (four days versus six days) and their symptoms were a third less severe. Look for yoghurts and yoghurt drinks that make claims about probiotics on their label and aim to include these daily.

2. MUSSELS FOR IRON

Iron is a mineral needed daily for a strong immune system and it’s found in high amounts in mussels which happen to also be super quick and easy to cook. A 100g serving of green steamed or boiled mussels (about 12 mussels) provides a whopping 10.9mg iron. This represents more than 100% of an adult male’s recommended dietary intake for the day and 60% for women. If you combine a serving of mussels with a bowl of spinach and some wholegrain bread, you’ll not only have a tasty, well balanced meal but it will also provide 100% of everyone’s daily needs for this important immune boosting nutrient!

3. CARROTS FOR VITAMIN A Vitamin A is one of the key nutrients needed for a strong immune system as it is essential to keep skin cells healthy. Many of our skin cells are our first line of defence against invasion by bacteria and viruses. Carrots are very versatile and can be eaten raw as a snack, included in salads or soups, or ‘hidden’ in mixed dishes like casseroles and spaghetti Bolognese when the kids aren’t looking. Half a cup of chopped carrot is all you need to provide 100% of your daily needs for vitamin A.

4. RED CAPSICUM FOR VITAMIN C Who needs vitamin C supplements when you’ve got red capsicums around? Most people know vitamin C is needed for a healthy immune system due to its important role in protecting cells against damage and in maintaining the health of skin cells. However many people aren’t

aware of just how easy it is to reach daily recommended intakes of vitamin C by choosing the right foods. Just a quarter of a cup of chopped red capsicum will provide all you need for the day. Add this to salads, soups or enjoy strips of capsicum with a dip. If you don’t like red capsicum, gold kiwi fruit are another great option with one fruit also meeting 100% of your daily vitamin C requirements.

5. OYSTERS FOR ZINC Oysters are not everyone’s favourite food but they are the richest natural source of zinc! Just two oysters a day for women and three for men will provide 100% of your daily needs for zinc. Zinc is needed for many of the reactions the immune system carries out in protecting the body from infections. If you’re not an oyster fan, try lean beef or veal instead and for vegetarians, good sources include wholegrains like brown rice, wild rice and wheatgerm.

6. BRAZIL NUTS FOR SELENIUM Selenium is a powerful antioxidant that is associated with protection of cells from damage therefore helping maintain a strong immune system. Brazil nuts stand out as a great source of selenium, with just two Brazil nuts providing 100% of your recommended daily intake for this important antioxidant nutrient. By including super foods such as those listed above, it’s easy to reach your daily requirements for immune boosting nutrients that will help keep your mind and body in good shape over winter!

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4/18/2013 4:38:29 PM

Accredited Practising Dietitian and Director of Food & Nutrition Australia

www.jamaicablue.com.au

Food & Nutrition Australia www.foodnut.com.au

JB28 p30-31 Sharon N.indd 31

4/18/2013 4:38:51 PM

jamaicablue winter Recipes Stay warm this winter with these delicious recipes

WINTER TUMMY WARMERS PECAN TARTS INGREDIENTS:  1 cup golden syrup  100 gm butter - melted  2/3 cup Brown sugar  4 eggs lightly beaten  180 gm pecans  6 Individual tart cases BUTTERSCOTCH SAUCE: 100 gm brown sugar  15 gm butter  60 ml cream 

MOROCCAN CHICKEN WITH COUS COUS INGREDIENTS: 500gm chicken thigh fillet  1 large sweet potato  1 large onion  400gm diced canned tomato  400ml water  2 cloves garlic  1tbs crushed ginger  2tbs Moroccan spice 

1tbs cumin 1tsp salt  2tbs olive oil  1 cup chickpeas  1/2 cup dates halved  1 cup chicken stock  1 cup couscous  1tbs olive oil  

METHOD: 1. Remove excess fat and cut chicken into 6 pieces, combine with garlic, ginger, Moroccan spice and cumin. Mix to coat well. 2. Peel sweet potato and cut into 4cm pieces. Peel and thinly slice onion. 3. Heat 3 tbs of oil in a heavy saucepan and gently cook onions until lightly browned. Add chicken and cook until browned. 4. Add water, tomatoes, sweet potato and salt. Bring to the boil and then turn down to simmer for 20 minutes. Add dates and chickpeas for the last 5 minutes of cooking. 5. For the couscous, bring stock to the boil, add couscous and 1 tbs of olive oil. Turn off heat and leave to stand covered for 5 minutes. Remove lid and fluff with a fork. 6. Serve chicken on a bed of couscous garnished with natural yoghurt and fresh coriander. SERVES 4

METHOD: 1. Preheat oven to 180C. Combine brown sugar, melted butter, golden syrup and lightly beaten eggs. Whisk well to combine. 2. Fill tart cases almost to the top with mix. Arrange pecans on top of filling. Bake for 15-20 minutes or until almost set. 3. Combine all ingredients for sauce in a microwave safe bowl and heat on high for 2 minutes. 4. Allow to cool slightly before serving with ice cream and butterscotch sauce.

jamaicablueescape Winter 2013

SERVES 6

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4/18/2013 4:41:26 PM

CHICKEN POT PIE INGREDIENTS:  700gm cooked chicken breast diced  500ml chicken stock  50gm butter  50 gm plain flour  1 leek  200gm mushrooms  1tbs fresh thyme chopped  1/4cup cream  1 tsp salt  Pepper – pinch  1 egg lightly beaten  1tbs sesame seeds  2 sheets puff pastry METHOD: 1. Preheat oven to 180C. Remove ends of leeks and cut in half lengthways and thinly slice. Cut mushrooms into quaters. 2. Melt butter in a medium saucepan, sauté leeks and mushrooms until softened. Add flour and cook for 2 minutes whilst whisking continuously. Add stock and whisk well to remove lumps. Cook for 5 minutes until thickened. 3. Add chicken, thyme, cream, salt and pepper and combine, divide between 4 oven proof ramekins. Cut 4 circles from pastry and cut a cross in the centre of each one. Lay over the top of the ramekin and lightly press around the edges. 4. Brush with beaten egg and sprinkle each one with sesame seeds. 5. Bake in preheated oven for 15-20 minutes or until the pastry is golden brown. Serve with garden salad on the salad. SERVES 4

HEALTHY BEEF AND VEGETABLE LASAGNE INGREDIENTS:  500gm lean beef mince  150gm onion  10gm garlic  100gm capsicum (red or green)  200gm mushroom  150gm baby spinach  100gm tomato paste  700gm tomato pasta sauce

125ml water 10gm basil leaves chopped  500gm low fat cottage cheese  140gm shaved parmesan  125ml skim milk  250gm dried lasagne sheets  250gm cherry tomatoes cut in half  1tsp salt  ½ tsp Pepper  

METHOD: 1. Preheat oven to 180C. Finely chop mushrooms, onion and capsicum. 2. Combine mince, mushroom, onion, garlic and capsicum and mix. Place in baking tray and cook in the oven for 20 minutes. Allow to cool before breaking up into small pieces. 3. Wilt spinach in the microwave for 1 minute and squeeze to remove water. 4. In a large bowl combine mince, spinach, tomato paste, pasta sauce, basil, salt, pepper and water. Mix well. 5. Combine cottage cheese, milk and 2/3 of the parmesan and mix until smooth. 6. Spread 1/3 of the mince over the base of a large baking tray. 7. Cover with lasagne sheets. Repeat two more times with remaining and mince and lasagne finishing with a layer of pasta. 8. Top with cottage cheese mix, cherry tomatoes and remaining parmesan. Bake for 40 minutes or until cooked through. 9. Allow to cool for 10 minutes before cutting into 8 and serving with steamed greens. SERVES 8

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4/18/2013 4:47:53 PM

jamaicablue locations

Come and visit us at over 100 locations across Australia, New Zealand, China, Singapore and the UAE!

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jamaicablueescape Winter 2013

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JB28 p34-35 Locations.indd 34

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4/18/2013 4:49:54 PM

Concept B - 275mmh x 105mmw

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JB28 p34-35 Locations.indd 35

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If you are interested in owning your own café business, please contact: Australia: 1800 622 338 | franchising@foodco.com.au New Zealand: 09 377 1901 | garry@foodco.co.nz

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4/18/2013 4:50:16 PM

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