Jamaica Blue Escape Autumn 2014 by Nuclear Media

JamaicaBlue ESCAPE AUTUMN

2014

31 issue number

TAKE ME HOME

END OF AN ERA

JB FAREWELLS FRED VAINS

WIN

A BREVILLE® QUICK TOUCH™ MICROWAVE

PG 15

HOT NEW AUTUMN FASHIONS

l a h t n e m u l Heston B AGICIAN M Y R A N I L U C E TH

STRICTLY BALLROOM THE MUSICAL

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pure feel good

MountFranklin ‘Mount Franklin’ is a trade mark of Coca-Cola Amatil

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n JamaicaBlueAutum2014

Issue 31

FEATURES

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 Fashion Editor Cheryl Tan Contributors John Burfitt Sarah Megginson Shane Conroy Blake Dennis

Published on behalf of Jamaica Blue Pty Ltd by Nuclear Media PO Box 230 Double Bay NSW 1360 T 02 7900 6786 E info@nuclear.com.au Advertising Enquiries E sales@nuclear.com.au Cover image: © David Levene/ The Guardian/Headpress

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8 The COFFEE MEN We say farewell to 'The Coffee Man,' Fred Vains 12 Cover feature Heston Blumenthal - the culinary magician 16 TRAVEL Regional dining 20 Home The rise and rise of home renovations 24 FINANCE Getting a mortgage that's right for you 27 EntertainMENT Strictly Ballroom comes to the stage

p16

lifestyle SECTION 32 MOTIVATION Get 2014 back on track 36 Fitness In the steps of an Olympian 38 fashion Great autumn looks and accessories 42 books Autumn reads 44 Nutrition With Sharon Natoli Comfort foods

p20 Jamaica Blue

46 Recipes Tastes of autumn

4 Jamaica Blue Spotlight stores 6 Jamaica Blue International stores 49 Store locations

Welcome

Welcome to the autumn edition of Jamaica Blue Escape. This issue is packed with everything you need to stay healthy and get motivated this coming season. On a sad note, we say goodbye to 'The Coffee Man,' Fred Vains after more than a decade. We're sorry to see him go, but our unique blends remain in great hands with Jeremy Regan at the helm. This issue we also chat to culinary genius, Heston Blumenthal, look at the best season fashions and cook up some delicious autumn recipes. We hope you enjoy this issue of Jamaica Blue Escape.

Elisa 1/18/2014 1:25:46 AM

JB spotlight stores ary The fresh, contempor e interior of Jamaica Blu Woodgrove

From mining oil to cooking with gas jamaicablueescape | Autumn 2014

Jamaica Blue opens in Woodgrove with a fresh look and Jamaica Blue's world-renowned coffees.

hat does oil, gas and mining have to do with the hospitality industry? Not much, at first glance – but for Jamaica Blue café franchisee Charles Aquilina, it’s been a winning combination! The long-time Melton resident – he has lived in South Melton, Victoria for more than two decades – recently opened his first Jamaica Blue café in Woodgrove Shopping Centre, after spending the majority of

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his career in mining. He was ready for a change of pace after stepping out of the oil game so he decided it was time to buy his first Jamaica Blue franchise. Charles timed his purchase well as his brand new café, which opened October 31, 2013, is one of the first Jamaica Blue cafés in Australia to sport the brand’s fresh and stylish fit-out concept: think rustic wooden floorboards, modern feature lighting and chic vintage

inspired décor. Charles’ main reason for buying into a franchise was “the support on offer”, particularly as this is his first foray into café ownership – and he chose to partner with Jamaica Blue because naturally, he loves Jamaica Blue coffee! His café is ideally located in Woodgrove Shopping Centre in Melton, which last year underwent a $150 million facelift. It now boasts plenty of places to shop, eat, drink and be entertained and has cemented itself as a retail and entertainment destination. With over 80 new stores, Woodgrove is the place to shop in Melbourne’s western suburbs – and the brand new Jamaica Blue café is the place to stop and refuel!

“Come to my café and enjoy great coffee and great food” - Charles Aquilina “Come to my cafe and enjoy great coffee and great food,” says Charles. With a gorgeous new fitout and plenty of new seasonal options on the menu, you won’t be disappointed! Jamaica Blue café Woodgrove Shopping Centre 533-555 High Street Melton West VIC 3337

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Fresh

fit out for Jamaica Blue The brand new Jamaica Blue café in Craigieburn is wowing locals with its sophisticated, modern fit-out..

“They sure make great coffee”… “Best coffee at the Central”… “Just love the decor in your café”…

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Jamaica Blue Craigiebur

still clean, sophisticated and uncluttered. Jamaica Blue is rolling out this look throughout Australia and across the globe from 2014 onwards. Next time you’re checking out one of Craigieburn Central’s 100plus specialty shops, grocers and department stores, pop in to see Abhi and the team and say hello. Jamaica Blue café Craigieburn They’ll be happy to whip you up 340 Craigieburn Road West Craigieburn VIC 3064 a coffee or a tasty meal!

www.jamaicablue.com.au

hese are just some of the comments that happy customers have been sharing on Facebook since Jamaica Blue café opened its doors in a modern new shopping precinct at Craigieburn late last year. Café owner Abhi Desai launched his Jamaica Blue franchise in November 2013 at the exciting new retail destination Craigieburn Central shopping centre, located in the heart of Craigieburn, around 25km north of Melbourne’s CBD. His new premises are one of only two stores in Australia (alongside Jamaica Blue Woodgrove in Melton, Victoria) to feature the brand’s fresh, contemporary look, which will be the standard fit out for new stores moving forward. It represents a bold new concept created by an interior design team, who were briefed to come up with décor and fit out that is both modern and charming; open plan, yet cosy; warm, but

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JB spotlight international levels of shopping floors and a state of the art concert hall that can house 5,000 people. The theatre and concert hall is owned by New Creation Church, which holds four Sunday services each and every week; naturally, Jamaica Blue Star Vista is packed on Sundays as a result! Assistant Store manager and head barista Keith Peret, who has been making coffee since 2007, learnt the basics of latte art whilst working at an Italian restaurant. He then formalised his skills with a barista course at a Singapore coffee school that taught coffee art. “I get a chance to make more coffee – and more latté art! – since I started my role at Jamaica Blue. My favourite latte art is The Swan; it is elegant and gracious and it reminds me of the famous ballet, Swan Lake, by Tchaikovsky,” Keith explains. While his signature drink is a humble cappuccino – “By sprinkling the chocolate powder prior to pouring the milk,” he says, “it makes the contrast cleaner” – Keith is motivated by his customers to bring his A-game each and every day. “I aim to provide Jamaica Blue customers with a fine coffee and a fabulous food experience A prestigious new retail and entertainment precinct and the best ever cup of coffee spread across 15-storeys, The Star Vista in Singapore that they will ponder. Customer is eating, living and shopping at its best. Locals can’t satisfaction is paramount, which in turn inspires me to do better get enough of the plethora of specialty shops and restaurants, with Jamaica Blue café becoming something each time,” he says. “Many customers offer of a star in the Singaporean food blogger scene… compliments and even request ocated in The Star Vista for locals and expats alike certain characters, like Hello Mall, within a stone’s seeking a good quality brew. Kitty. I try my utmost to create throw of Buona Vista The luxurious new or make the request, especially MRT station on the East development is situated in the as some customers like to take West line, Jamaica Blue café has western heartland of Singapore, photos and upload them to their already become a firm favourite with the mall consisting of three Facebook.”

Star

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the

of the show

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“Delightfully unique” Jamaica Blue Signature Blend

Keith Peret's stunning latté art, The Swan

His efforts, and the work his team have done in the kitchen and on the floor, have not gone unnoticed, with Jamaica Blue café at The Star Vista catching the attention of local bloggers, who dropped in while hitting the food trail with the team at food&travel magazine. Here’s a small taste of what they’ve had to say…

“Love it, and will highly recommend it!”

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Visit: www.misstamchiak.com

“Delicious and satisfying”

“Passionate and pleasant”

“My maiden trip to Jamaica Blue was greeted by the “The cafe was bright and food was very passionate owner, who generally delicious. The French introduced and gave us a brief bread and butter pudding, served history of the set up… I had with dark chocolate ganache the latte with the pudding, and a vanilla scoop, was pretty which was accompanied with satisfying, good to wash down dark chocolate Ganache and with a cuppa.” a scoop of vanilla ice-cream. Visit: Some pudding can suffer from www.sofood.wordpress.com being overly-sweet, but I was pleasantly surprised that this was done moderately sweet.” Visit: www.thechosenglutton. wordpress.com

“Pretty creations”

Jamaica Blue - The Star Vista

“Our barista Keith, the man behind the counter, displayed his latté art skills with pretty creations of bears, phoenixes, dragons and even elephants on top of the usual rosetta, tulip and heart designs.” Visit: www.thefoodchapter. blogspot.com.au

www.jamaicablue.com.au

“I am amazed by the passion these people have for coffee! Jamaica Blue is one of Australia’s most successful retail franchise companies. I expected no less for a company that was built on two simple beliefs: the belief in sourcing the very best coffee; and the belief of using only fresh, locally sourced ingredients. I am hardly a coffee person, but I was not leaving Jamaica Blue without having the Signature Blend latte. The smooth and aromatic coffee was a nice round-up to the delicious desserts – I enjoyed the eggy taste of my French bread and butter pudding. Love it, and will highly recommend it!” Visit: www.singaporemomblogs.com

"Latte uses a blend of 100% Arabica beans with medium intensity and a well-balanced body. There is a strong finish with a hint of chocolate. In addition, the cute barista does really creative latte art… Classic chocolate mousse pots served with a dollop of whipped cream and strawberry are not kids’ stuff; they are mysterious, dark and titillating. This is a delightfully unique creation and is just perfect for late nights.”

1/18/2014 1:28:21 AM

JB FAREWELL TO FRED VAINS

jamaicablueescape | Autumn 2014

All images by James Lauritz

Jeremy Regan (top) with 'The Coffee Man,' Fred Vains

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1/18/2014 1:29:13 AM

THE

e e f f o C

MEN

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Fred Vains

“When I was younger, I was not a coffee drinker – ever. But that changed in 1985 when I began work at a coffee company and on my first day I learned how to roast coffee.” rounded taste. We haven’t been able to improve it. We have tried and added other ingredients and changed the roasting temperature, but it really can not be improved.

But the coffee culture has changed. People have gone from knowing an average taste to discovering a range of tastes. We have customers now who will talk about the blend or want to know about its origin. A classic taste will always appeal, but we also have single origin, organic and free trade. But all of these are embellishments around our classic blend. I am now handing over the responsibility of the security of our taste to Jeremy Regan. As I am 73, it is the logical thing and time for new blood. He is a supertaster of coffee and is also a world barista judge. I have never seen anyone froth milk like Jeremy - it is like a meringue! From now on, when I come into a Jamaica Blue café, I will return as a customer. That will be interesting, as I always like to talk to the barista about the perfect cup. But I believe they start from a strong place, as Jamaica Blue coffee is simply a better taste.

www.jamaicablue.com.au

have been called things like ‘Coffee Master’ and ‘Master Roaster’, but what I like to be known as is, ‘Fred, the Coffee Man’. When I was younger, I was not a coffee drinker – ever. But that changed in 1985 when I began work at a coffee company and on my first day I learned how to roast coffee. It was then I started to appreciate the flavour and aromas. Thirteen years ago, I started a coffee supply company called Jahnus, which supplies Jamaica Blue and Muffin Break. Before we opened our doors, I did a lot of work formulating a blend and that blend is still the one we have at Jamaica Blue to this day. It was designed to be a good, strong coffee, but with no bitters. I am a food technologist by training and had learned the skills of taking one origin and then adding it with others to get the blend right. There are eight origins in our Jamaica Blue blend and that is where I developed the

For well over a decade, Fred Vains has been the man behind the taste of Jamaica Blue fine coffees, but Fred is now handing the reins as the safekeeper of the Jamaica Blue taste over to Product Manager Jeremy Regan. The two share a similar philosophy – a classic taste always has its place. By John Burfitt

1/18/2014 1:29:28 AM

JB FAREWELL TO FRED VAINS

Jeremy Regan

jamaicablueescape | Autumn 2014

As I am still new in the role, I am not too sure yet what title to claim. I am not a master, and I am not sure I like the title of guru. And I think when it comes to coffee, there is always plenty to learn, so I don’t call myself an expert either. I have been with the company for 13 years and spent 10 of them working in the UK before returning to Australia. Fred and I have just had about a 12-month handover period.

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I have been in the coffee industry for about 17 years and was lucky enough to work with the Specialty Coffee Association of Europe and did a lot of barista judging around the world as well, so I have spent a lot of time involved with the coffee and café business. The fact that the Jamaica Blue blend has not changed in 13 years really comes down to the fact that Fred got it right in the first place – and a lot of time went into that. On occasions, we might swap things around, but the taste is always the same. The blend is designed with milk drinkers in mind so it has just the right amount of

acidity, sweetness and bitterness matched with the right amount of body, and it also works as an espresso or long black. It has always been what our customers want out of a cup of coffee. There are a few things I might like to change, but we won’t be fiddling around with the Signature Blend. We have the opportunity to add to the Single Origin and make a seasonal blend as well - they are some of the things we are working on. There has been a lot of changes in coffee in recent years, with a lot more good quality coffee available and customers knowing what they like. We rely on the baristas to do their job right at every step to serve the perfect cup of coffee. The blend is right, so we are always working with our stores to enhance their skills. What I believe they know with Jamaica Blue is it is just the right blend, and our cafés are a place they can take time out to relax. With us, it is about the whole Jamaica Blue experience. Fred Vains has left a legacy behind at Jamaica Blue and we plan to do more of the same. It is full steam ahead!

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JB heston blumenthal

jamaicablueescape | Autumn 2014

ÂŠ David Levene/The Guardian/Headpress

It started with the perfect potato chip and now spans a global culinary empire. But super chef, Heston Blumenthal has plenty more in store.

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s ' n o t s e H d n a l r e d Won 1/18/2014 1:30:42 AM

IN THE BEGINNING…

HESTON RISES… It may be 15 years since Blumenthal won his first Michelin star for his Fat Duck restaurant in the English countryside, but his childlike imagination and sense of wonder remains a concurrent theme is his cooking. “When I realised what I wanted to do in France, it was like falling down a hole into Wonderland,” he says. “A lot of Alice in Wonderland things happened in the first days of the Fat Duck – I was working 15-hour days and was nearly delirious with exhaustion.” Despite his global fame, Blumenthal continues to base himself at his tiny restaurant in the small English village of Bray and, while he now employs 300 people across the country,

he retains a hands-on role in everything his team does. The size of the Fat Duck is a source of constant astonishment. This mini restaurant with one lowceilinged room and a waiting list that backs up to late 2014 (they get about 20,000 calls a day to reservations) is serviced by three tiny kitchens in which 45 staff from 27 different countries fight for space. Outside in the long narrow yard, Blumenthal has erected a line of wooden garden sheds in which he stores his pots and pans, tins, canisters of liquid nitrogen and sometimes, it seems, even his chefs, who leap out at unexpected moments having been searching for some missing piece of equipment. Other preparation and development kitchens for Blumenthal’s increasing empire are dotted all over Bray in various creaking Victorian houses, and it’s almost impossible to escape the notion that you have indeed gone down the rabbit hole with Alice when you come across one of Blumenthal’s pastry chefs in a miniature triangular kitchen making chocolate playing cards while in another cupboard next door, someone else is busy spraying eggs with brown dust. “The flavours are easy, it’s getting the texture right that’s the hardest,” Blumenthal says. “I really enjoy the process, but I don’t think people realise the amount of work that goes into it.

www.jamaicablue.com.au

Blumenthal traces his food journey back to a meal he had in a French restaurant at the age of 15 while on holiday with his parents. The experience awakened a hunger in the young Heston, which, after teaching himself to cook using French recipe books that he translated word by word with the aid of a French-English dictionary, soon morphed into a consuming passion for the culinary arts. But more than pleasing flavours and pretty presentation,

Blumenthal became fascinated with the scientific processes of cooking and soon discovered his aptitude for innovation that would define his career. “The first food I got into in a scientific way was ice cream,” he says. “I read Robin Weir’s book Frozen Desserts, which explained why ice cream works – too little sugar means it goes grainy and you need to calculate the milk solids very precisely. “I love learning. I hoover up information. While I was at the British Library, they let me see Lewis Carroll’s original manuscript of Alice’s Adventures in Wonderland. It was the most exciting moment of my life. It was lying there on a cushion, with all his original drawings, written in his amazingly legible hand.”

Adapted for Jamaica Blue Escape by Shane Conroy from a feature by Carolyn Hart (Telegraph Magazine/The Interview People)

s d

espite his popular books, long list of hit television shows and stable of awardwinning restaurants, British chef Heston Blumenthal believes his greatest contribution to the culinary world is the humble potato chip. “The triple-cooked chip was my major breakthrough,” he says. “Now they’re everywhere.” He had another major breakthrough with potato just recently. While creating a Sweeney Todd pop-up for a group of champion pie makers, he invented a shaving foam made with potato mousse which, it turns out, tastes wonderful if eaten off a shaving brush. Such is the culinary genius of Heston Blumenthal. He is both the ultimate master of simplicity – he’s presented an entire television program on how to cook the perfect egg – and an innovative kitchen wizard who applies far-out scientific techniques to create ever more elaborate dining experiences.

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JB heston blumenthal “Sometimes we can do tastings all day. It’s hard to do, especially as swallowing is part of the process – not like a wine tasting where you can spit it out. You really have to eat everything.”

A HAPPY HOMECOMING…

jamaicablueescape | Autumn 2014

And Heston certainly eats everything. As he turns his attention to the history of food and explores the rituals of medieval dining is his latest book, Historic Heston, there is little that turns his stomach. Blumenthal is like an eccentric 19th-century inventor who has transported his mad experiments into the 21st century, and spending even an hour with him unleashes a barrage of historical food facts and bizarre tales of kitchen experiments, each of which leads on to something else. A discourse on Apicius and how his cooking was influenced by lead in Roman pipes leads on to the history of pastry and the moment that someone thought of putting fat into it (1570), which in turn reminds him of the time when he attempted to recreate the four-and-twenty blackbirds baked in a pie, using pigeons instead of

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blackbirds. When the pie was opened, the pigeons refused to fly until the attendant animal trainer had persuaded them out – “A lot of shitting on the heads of guests,” he recalls. But it’s exactly this flair for the fantastical that diners around the world love him for. Thankfully, we’ll be seeing much more of Blumenthal’s unique brand of food magic in Australia – and in our own kitchens – as he's signed on as a Breville global ambassador and will bring his talent for innovation to help develop the company’s next generation of home kitchen appliances. “We’ve already put dozens of Breville products through their paces,” he says. “We’ve been really impressed and I can’t wait to get into the lab and see what other clever tools we can create together. We’ve already mapped out some pretty interesting stuff. “The other great thing about all of this is having another excuse to come Down Under. It’s become a home away from home over the last few years and it’s a happy coincidence that Breville is based in Sydney.”

HESTON'S GREATEST HITS British chef Heston Blumenthal defied the impossible with a series of fantastical dishes for his hit TV show, Heston’s Feasts. We take a peek back through the looking glass to remember his most memorable fantasy feasts. 1. CHARLIE AND THE CHOCOLATE FACTORY Blumenthal brought the creations of Willa Wonka’s fantasy world into vivid life with an experimental feast that included lickable wallpaper, a psychedelic duck a l’orange and some magic mushrooms.

2. FAIRYTALE FEAST Blumenthal’s dinner guests certainly lived happily ever after he treated them to a feast worthy of his favourite fairytales. It featured a Cinderella pumpkin, a stuffed boar’s head inspired by Snow White, and an edible Hansel and Gretel house.

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Win!

Thanks to Breville® we have two Breville® Quick Touch™ microwaves to give away.

3. FRANKENSTEIN’S MONSTER

o longer is a PhD required to program a microwave. After three years in development and more than 3,000 hours of testing, the new Breville® Quick Touch™ microwaves solve real food challenges, are easy to use and produce superior food results. Defrosted chicken with a frozen core and cooked edges, reheated baked beans that have splattered everywhere

and melted chocolate that has over heated are a thing of the past. The new Breville® Quick Touch™ microwaves are available in four colours. Whether it's in stainless, white, cranberry or black sesame, households can now match other coloured Breville appliances with their microwave for a coordinated look and style in the kitchen.

Dinnertime took a turn for the macabre during Blumenthal’s gothic feast inspired by 19th century horror stories. He started with a blood risotto that would have raised Dracula’s appetite from the dead and finished off with an edible graveyard.

4. THAT '70s FEAST Blumenthal went back to the future to recreate the treats of his childhood with his take on savoury ice lollies, spam fritters with a twist of luxury, lumpy mash and cabbage worth a second helping, and a strange flying dessert.

Greed may have been good in the '80s, but the food was anything but. Blumenthal revised culinary history with the ultimate toasted sandwich, a microwaved lobster and a weightless floating dessert based on the era’s iconic Vienetta.

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To enter, go to: www.jamaicablue.com.au

Promoter is Jamaica Blue Pty Ltd. Staff, family and affiliates of promoter are not eligible to enter. Winners will be judged at 5pm, Friday 30 June 2014. Promotion open to Australian residents only. Prize value $399.95 each. For full terms and conditions please visit www.jamaicablue.com.au.

www.jamaicablue.com.au

5. GREED IS GOOD

For your chance to win tell us in 25 words or less what would be the first thing you would cook in your new Breville® Quick Touch™ microwave.

1/18/2014 1:31:35 AM

JB regional food Regional food tourism is big business, as good food lovers head out of the cities for the best tastes of the country, through a range of fine and tasty dining in regional towns and villages. BY BLAKE DENNIS

jamaicablueescape | Autumn 2014

veryone likes to get away for a few days, but travellers increasingly want to ensure their weekend in the country is not spoiled by ordinary coffee and substandard chicken parmigianas at the local pub,” Carrie Hutchinson, noted food and travel writer, observes of the current boom in regional dining tourism. When it comes to the attraction of good regional dining options, Carrie is something of an authority as a regular contributor to such publications as Wallpaper, Conde Nast Traveler and Vacations & Travel. “There are more good chefs setting up outside the cities. It gives them the opportunity to grow their own kitchen gardens, they form solid relationships with producers in the area and punters get to experience what's really at the heart of their cooking. It can often make a weekend in the country a memorable experience – for all the right reasons.” Ben Davies is one such chef. The UK-born Michelin Award winning master set up at Monty's in Tamworth almost a decade ago, and the rave reviews his restaurant has received ever

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a taste of the

y r t n u Co

Martinborough, NZ

since has made Monty's one of the most popular destinations for visitors to Tamworth – a city normally more famous for its country music. “When people tell me they are surprised to find such great food out of a major city, I always want to tell them that none of their food comes from the city,” Davies says. “The country

is where the food is made, and people do come here to eat it as well. And one thing to know when eating in the country – the short time from the land to the table ensures it is very fresh.” This autumn, step onto a train or jump into your car, and get out of the city for a country food adventure. Just be sure to take your appetite with you.

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ugh, NZ

MARTINBOROUGH, NZ A favourite weekend destination just out of Wellington is Martinborough in New Zealand’s lower North Island. The town is loaded with colonial charm, featuring over 30 wineries, most within walking distance of the village square, which is laid out in a Union Jack pattern. Restaurants such as Cool Change, Micro, Pinocchio, and the Old Winery Café have become must-visit destination stops. Every November, the area’s best takes centre stage in the Toast Festival, offering the opportunity to taste wines from current and past vintages. Don’t miss: Toast Martinborough is on November 16, 2014. www.toastmartinborough. co.nz

Martinborough, NZ

MORNINGTON PENINSULA, VIC “If I had to pick a place where regional wining and dining is matched by stunning scenery, I’d have to go with Mornington Peninsula,” Carrie Hutchinson says. “Wineries like Two Minutes by Tractor and Port Phillip Estate have gorgeous rural settings and

Located two hours out of Melbourne are the lush town of Daylesford and the Macedon Ranges, where Melbournians go when they need to escape city life and to eat well too. Autumn is a busy time, with the change in colours of

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There is now also an abundance of festivals every year to keep every calendar busy, including the Cool Climate Wine Show in May, the Winter Wine Weekend in June and the South Eastern Wine Show in August. www.visitmornington peninsula.org

the trees and the arrival of foodies for the Daylesford Macedon Produce Harvest Festival, which celebrates the harvest of Central Victoria by celebrating the best producers, farmers, provedores and restaurateurs. Landmark restaurants of the

region include Sault, Cliffy’s Emporium, Mercato and Innspired. Don’t miss: Daylesford Macedon Produce Harvest Festival is on April 25 to May 4, 2014. www.dmproduce.com.au

www.jamaicablue.com.au

DAYLESFORD, VIC

outstanding restaurants, but you can also head to somewhere like The Rocks in Mornington for amazing seafood on the marina. And Just Fine Foods in the main street of Sorrento does a splendid vanilla slice, perfect after a morning at the beach.”

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JB regional food

Spirit House Restaurant, Yandina, Qld

SUNSHINE COAST, QLD North of the urban areas of Brisbane and the Gold Coast, the dining options available on the Sunshine Coast show off not only the best catches from its coastline but also the produce from the nearby hinterland. Noosa is the main

town of the region, and chef Peter Kuruvita's Noosa Beach House at the Sheraton Hotel has had critics raving since it opened. Another establishment just down Hastings Street winning a devoted audience for its tasty pizzas is Miss Moneypenny's. In Yandina,

jamaicablueescape | Autumn 2014

ORANGE & MUDGEE, NSW These two grand towns of the Central West of NSW have grabbed the attention of food visitors as the gourmet capitals of the state. Just four hours west of Sydney, Orange bills itself as ‘the food basket of NSW’ and shows off its best tastes every April in the Food of Orange District (F.O.O.D) Festival, which runs for 10 days and includes workshops, farm gate tours, restaurant visits, cooking demonstrations, and local dinners. Lolli Redini has been acclaimed as one of the best restaurants in

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NSW, with The Old Mill Café in Millthorpe stamping its own place on the food map. A little over two hours over the mountain range, Mudgee puts its best on display in September with the Mudgee Food and Wine Festival. Throughout the rest of the year, the best town dining is at Isabellas, Vines and Wanderlight. Don’t Miss: Orange Food Week is on April 4 – 14, 2014. www. orangefoodweek.com.au Mudgee Food & Wine Festival is on in September, 2014. www.mudgeewine.com.au

Spirit House has been credited with changing the dining landscape of the region with the excellence of its Asian cuisine. Don’t miss: The Noosa Food and Wine Festival is held from May 15 - 18, 2014 www.noosafoodandwine.com.au

MARGARET RIVER, WA Margaret River has earned its place on the world map for its magnificent wines, and the beautiful town three hours south of Perth also offers some of the best food experiences in Western Australia. These days, the region bills itself as a ‘Gourmet Paradise’ and brings out the best it has to show in the Gourmet Escape festival, held every November. Celebrity chefs flock to Margaret River to take part in the festival, which is held at various restaurants, cafés and dining rooms of the region. On the list of the best restaurants in the area is Flutes, Morries and Windmills Break. Don’t miss: Gourmet Escape is on November 21 – 23, 2014 www.gourmetescape.com.au

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TAMWORTH, NSW Celebrity chef Matt Moran shone a new light on the Tamworth region on the TV series Paddock to Plate, devoting an entire episode to the best produce from the area. Moran travelled to the Bellata Gold durum wheat facility, checked out the Water Buffalo at Kitty Crawford Estate in the Dungowan Valley and cooked

up a Christmas in July feast in the village of Barraba. The Peel Inn in tiny Nundle has been acclaimed with offering some of the best pub food in the region, while the charming Le Pruneau is a favourite amongst locals. The jewel in Tamworth’s crown is Monty’s with Ben Davies, one of only four Michelin Star chefs in Australia. His degustation dinners are a

highlight of the country city. Don’t miss: Taste Tamworth is held from April 4 – 13, 2014 www.tastetamworth.com.au

Tamworth, NSW

WAIHEKE ISLAND, NZ Just a 35-minute ferry ride from Auckland, Waiheke Island has earned an international reputation for its family-owned olive oil producers, delis and markets

offering fresh local produce. Among the most popular spots are Cable Bay Vineyards, Charlie Farley’s, Stefanos, Kennedy Point Vineyard and Olive Grove and The Peninsula

estates. Don’t Miss: The Waiheke Island Wine Tours run throughout the year. www.waiheke islandwinetours.co.nz

BAROSSA, SA

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www.jamaicablue.com.au

The Barossa Valley is best known for its wines, but the region also boasts a superb range of cafés and restaurants. Iconic cook, Maggie Beer can be found in her own shop at Nuriootpa. Visitors to the area can follow their own food adventures with the Barossa Cheese & Wine Trail and the Butcher, Baker, Winemaker trail. The Barossa Vintage Festival kicks off in autumn, and the region hosts the Barossa Gourmet Weekend in August. Maggie Beer’s Farm Shop and Restaurant is listed in the Lonely Planet as a must-do attraction. Don’t Miss: The Barossa Vintage Festival is on in April. www.barossavintagefestival. com.au Barossa Gourmet Weekend is on August 15 – 17, 2014. www.barossagourmet.com

Barossa Valley, SA

1/18/2014 1:33:15 AM

JB home reno TV

IN THE HOUSE

jamaicablueescape | Autumn 2014

Finished rooms from The Block

The huge success of home interior TV shows like The Block and House Rules has made smart design more accessible than ever, with the experts offering their tips on the new trends for 2014. By John Burfitt

JB31 p20-22_Home Reno.indd 20

f one trend has become clear in the years since the crash of the Global Financial Crisis, it is that when the times get tough, people stay home. Australiaâ&#x20AC;&#x2122;s Housing Industry Association claimed the country spent nearly $31 billion on home renovations last year, with that figure expected to climb higher over the coming year. Helping keep this appetite healthy is the range of TV renovation shows with their

regular doses of inspiration and ideas, mixed in with a range of personal dilemmas. Renovation shows have enjoyed bumper success in recent years, particularly with the blockbuster hits The Block and House Rules, as well as weekly staples like The Living Room and Better Homes and Gardens. Add in dedicated home renovation channels like Lifestyle and such US versions as House and Garden TV, and

1/18/2014 1:35:21 AM

the inspiration keeps coming 24 hours a day. And the fascination shows no sign of waning. “I think what it all comes down to is a case of falling a little bit more in love with your home, and all its possibilities,” Better Homes and Garden’s garden expert Jason Hodges says. “It could be a complete overhaul of the house or it could be something as simple as putting a pot at the front door. Something that shows you care about your place, and makes you pay a little more attention to where you live. “Shows like ours demonstrate the satisfaction of how great it is to make something. If you create something in your home, you feel proud of the result.” Adds The Block’s Shelley Craft, “Shows like The Block actually prove it can be done – and of course, we love the drama of the contestants that go with it too!” One thing the success of renovation TV shows has done is shine a spotlight on interior design and decoration. No longer only the domain of people who can afford fashionable interior designers or aspirational images within glossy interiors magazines, smart interior styles and lessons on how to achieve it are now accessible to a much wider new audience. One person helping shape those choices is The Block judge Darren Palmer, who is a graduate of the genre. Darren was a contestant in the 2009 TV interior competition, homeMADE, and has since been a judge on three seasons of The Block. Darren admits he walks the talk when it comes to casting a tough eye on design styles. “When we were filming The

JB31 p20-22_Home Reno.indd 21

s d n e r T n g i s e D

FOR 2014

We asked some of the TV masters what are the big design ideas they are looking forward to this year.

WARM PASTELS “We are going to see much more of pastels this year, and I mean strong, warm pastels, not the pale variations of previous years. I love anything with colour, so this is something I want to see how it develops throughout the year.” Joe Snell, architect, House Rules

SIMPLE GARDENS “With gardens, we will start seeing things being pulled back a bit so that it is not so complicated. I am seeing a choice for low maintenance plants and things that don’t need maintenance all the time so you can live with it rather than working on it all the time.” Jason Hodges, landscape designer, Better Homes & Gardens

ONE OF A KIND “Bespoke, customised and one of a kind seems to always gain people's favour when we are offered so much mass-produced, homogenised, one size fits all design. Anything that fits you better than anyone else, that's made to suit your lifestyle and your desires will make people respond this year.” Darren Palmer, interior designer, The Block

MIX IT UP “This is the year to let your own style shine through and be bold. Mix styles and trends to create a really individual space that shows off who you are. Things are easily removed or changed if it feels too much. 2014 is the year to go wild!” Shelley Craft, co-host, The Block

1/18/2014 1:35:44 AM

JB home reno TV Renovation shows have enjoyed bumper success in recent years, particularly with the blockbuster hits The Block and House Rules, as well as weekly staples like The Living Room and Better Homes and Gardens.

jamaicablueescape | Autumn 2014

Brad and Dale's bedroom from The Block

Block Sky High, I was also renovating my own apartment at the same time,” he says. “I know there were times in my own reno that I would feel like sitting on the floor and crying and I didn’t even have cameras in my face! “The contestants’ self-esteem can be bolstered or destroyed by what we say. We can really help them along, or something that we can say off-hand can be really devastating, so we need to be careful.” Shelley Craft is another who regularly takes her work at The Block home with her, admitting she has also just begun a major renovation on her family home. “Our life is an ongoing renovation, it’s one of the pitfalls of working on The Block - too many new ideas, and too little time to do them all, ” she says. Jason Hodges, who has spent his entire career as a gardener and is the son of a bricklayer, believes part of the TV genre’s success is due to the fact the people presenting the shows are so often involved in the process in their own lives. “We are talking from the heart

JB31 p20-22_Home Reno.indd 22

on these topics,” he says. “When I am talking about caring for the lawn, I am usually talking about something I am concerned about with my own lawn. I am also usually doing the same thing even when the cameras are not there. “Even today, I have already mown the lawn and I was planting strawberries with my daughter yesterday. This is the way people want to live and those of us showing how to do it are no different.”

One of The Block's stunning bathrooms

KEEPING THE COSTS IN CHECK The combination of interest rates at record lows, a healthy real estate market along with a stream of renovating ideas on TV shows has also marked a growth in the number of people renovating properties for a profit. But Kirsty Lamont of mortgage comparison site Mozo suggests plenty of homework needs to be done before embarking on a venture. “You have to know what you are doing,” she says. “You also need to know what improvements will add real value and what trades people to use so you can maximise the return on your investment. “I think it is a good thing, as long as you are adding real value, like extra bedrooms or a new bathroom, rather than a big pool or a very expensive kitchen. Always have a clear idea before embarking on any renovation project.”

1/18/2014 1:36:06 AM

JB FINANCE

jamaicablueescape | Autumn 2014

THE 24

DEAL t s Be I

With interest rates at record lows, there has never been a better time to land a new home loan. But doing some preparation homework in advance can save headaches, not to mention big dollars. By John Burfitt

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t is the dream that has never lost its golden glow â&#x20AC;&#x201C; the ability to own your own home. The finance industry has been proclaiming that with Australian interest rates at record lows, there's never been a better time to land a home loan. With rates under five per

1/18/2014 1:37:40 AM

cent, affordability has never been better. But Kirsty Lamont of mortgage comparison website Mozo says many people fall in love with a new home before having done any of the essential homework. “There are a number of things you need to have in place before going shopping for a mortgage deal, like making sure you have a decent deposit, a clean credit history and proof of good income history,” Lamont says. “People need to think about all those things before they go looking at properties and before they sit down with a bank or a broker. They also need to have a think about the basic ability to pay off a loan. “Lenders take all of that into account before they give the green light to a mortgage. So get all your statements, records and tax returns in order, and get your debts under control. Then it’s the time to go shopping for the best deal as well as your new home.” Once finances are in order, the best place to start shopping around for the deal is online.

Considering that buying a home is the most expensive purchase most people will ever make, Sydney broker Lyndal Staff of Ashlyn Financial says it pays to spend time shopping around for the right deal, as well as checking all the fine print about terms and conditions. “If people were as proactive about their mortgages as they are on the prices of groceries and petrol, they would notice a big change in what they pay out every month,” Staff says. “The difference is, with groceries they might be saving $20 here and there, but with their home loan, they could be saving thousands of dollars a year.” The difference of even one per cent in the interest rate from one lender to another could make a $3000 difference in repayments over one year. “Add that up over the first five years, and that makes a difference of $15,000,” Kirsty Lamont adds. While details need to be checked through, such as what are the establishment charges,

on-going fees, differences in the fixed versus variable rates, and benefits of an offset account, Kirsty says there is one simple way to ensure you are paying out less. “To get the best deal, you have to find a better interest rate,” she says. “Checking on the fees might make a difference of a few hundred dollars, while the difference in interest rates can be thousands of dollars.” And it pays, adds Lyndal Staff, to simply ask for what you want if you don’t find it is being offered. “Ask the bank or your broker to come up with ideas – if they value your business, they will do their best to help you out,” Staff says. “This is such a competitive time, you have nothing to lose from asking for what you want. If you can negotiate with them, they are probably people you want to have on-going business with. If not, then keep shopping. But just always ensure what you are comparing is actually all equal and comparable at the end of the day, without any hidden surprises.”

KIRSTY’S ESSENTIALS FOR A NEW MORTGAGE

l Spend time online to check all the deals on the market.

Kirsty Lamont

l If one lender is offering something another is not, then ask for a better deal.

l Be sure you can afford the repayments when they go back up by one per cent or more which they surely will.

Kirsty Lamont www. mozo.com.au Lyndal Staff Ashlyn Financial - (02) 9980 9900

www.jamaicablue.com.au

l Pay down credit cards, reduce card limits and clear as much outstanding debt as possible.

JB31 p24-25_Barefoot investor.indd 25

1/18/2014 1:37:57 AM

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JB entertainment | STRICTLY BALLROOM

! p U s n i Curta

The classic film, Strictly Ballroom is about to make its debut as a fullproduction stage musical. scriptWriter Craig Pearce reveals why the journey has been a long 20-year road. BY JOHN BURFITT

f there is a way of making history repeat itself, then Strictly Ballroom scriptwriter Craig Pearce is praying lighting will strike twice when the stage musical adaptation of the beloved movie premieres at Sydneyâ&#x20AC;&#x2122;s Lyric Theatre on Saturday,

April 12. When the classic movie opened at the Cannes Film Festival in 1992, the quirky love story of Scott and Fran set against the sequindrenched world of ballroom dancing famously had the audience dancing in the aisles.

www.jamaicablue.com.au

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1/18/2014 1:39:13 AM

JB entertainment | strictly ballroom

jamaicablueescape | Autumn 2014

Baz Luhrmann with the cast of Strictly Ballroom

It is the same reaction Craig hopes will greet the new stage musical when it makes its world debut. “We really are hoping for a repeat of that wonderful reaction we all remember so well,” Pearce admits. “At that time, we had no idea what people would make of our crazy little movie, but once the screening was done, the audience burst into applause and then gave it a standing ovation. “Until opening night, when the show opens and the audience is there, you just never know. But I do know when it is over, I am planning to be dancing in the aisles with my family and a whole stack of new friends!” Strictly Ballroom The Musical has been a work in progress, long before the hit movie premiered. The story actually first appeared on stage as a play Baz Luhrmann

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devised with a group of students at the National Institute of Dramatic Art (NIDA) in 1984. Eight years later in 1992, Strictly Ballroom made its way to the screen as a movie, directed by Luhrmann, written by Pearce and starring Paul Mercurio and Tara Morice. It went on to become one of the most successful Australian films of all time, earning more than $80 million at the box office and winning eight AFI Awards and three BAFTA Awards. Strictly Ballroom also took on the music charts, with a hit soundtrack and a remake of John Paul Young’s "Love is in the Air" becoming a Top 5 hit. The film is also credited with having inspired the variety TV favourites Dancing with the Stars and the UK TV version, Strictly Come Dancing. Ever since, many theatre producers have been vying to

bring Strictly Ballroom to the musical stage, but all offers have been rejected. Craig says, however, the time to bring the movie to the stage is now, with the show undergoing a three-month rehearsal and adaptation process to ready it for opening night. “It has been a long time coming, as the thought of turning it into a stage musical has always been there as it lends itself so well to the genre,” he says. “What we had to do was go back and look at how we made it sing and involved the audience. “The real challenge with all of this is to make it its own thing, rather than a pale imitation of the film. If you want to see the film, you can easily get it on DVD. We want to make the stage version an integrated experience that is greater than sitting down and watching the film.

1/18/2014 1:39:28 AM

“From the moment the curtain goes up to when the audience is leaving at the end, we want them to be a part of the storytelling and the show as an experience. This is not a show they will just watch, rather it is one we plan to get them involved in.” The central role of Scott Hastings will be played by Thomas Lacey, best known from TV’s Dance Academy, while Phoebe Panaretos will take on the role of wallflower Fran, the awkward girl who becomes a dance floor star. Also in the cast are Heather Mitchell, Drew Forsythe, Robert Grubb, Bob Baines and Mark Owen-Taylor. The first round of rehearsals with the cast at the end of last year revealed to Pearce and Luhrmann the enormous potential of the show. “What I have been pleasantly surprised by coming back to this story that I worked on so long ago is how well it still works and what it has to tell,” he says. “The story has a power. On one hand it is about this crazy and exotic ballroom dance world, and on the other, it is about battling against any kind of oppression we face in life.

STRICTLY BALLROOM’S TIME LINE 1984 – Strictly Ballroom begins as

a study play at Sydney's NIDA

1988 – An expanded Strictly

Ballroom is performed in Brisbane and Sydney 1991 – Film screenplay written 1992 – Film opens at Cannes Film Festival and later in Australia and the UK 1993 – Film nominated as Best Motion Picture at the Golden Globe Awards 2011 – Strictly Ballroom announced to become a stage musical 2013 – Casting and rehearsals begin 2014 – Strictly Ballroom The Musical opens

AUSTRALIAN MUSICALS TO THE WORLD

Strictly Ballroom is the latest in a run of Australian stage musicals that have hit it big both at home and internationally:  The Boy From Oz (1997, Broadway 2003)  Shout! (2001, 2008)  The Sapphires (2004, 2010, UK 2010)  Keating! (2005)  Priscilla, Queen of the Desert (2006, NZ 2008, UK 2009, Canada 2010, USA 2011, Italy 2012, Sweden 2013, Argentina 2014)  The Hatpin (2008, USA 2008, UK 2012) Strictly Ballroom The Musical opens April 12, 2014 at Sydney’s Lyric Theatre. www. strictlyballroomthemusical.com

www.jamaicablue.com.au

“We really are hoping for a repeat of that wonderful reaction we all remember so well” CRAIG Pearce

“The other joy has been to work with the performers and to be inspired by what they are doing with the story. We had the feeling we were making something very special, day by day. Craig and Baz have been collaborators since their school days. The pair co-wrote the early play version of Strictly Ballroom and then the film version. They have since collaborated on Luhrmann’s films The Great Gatsby, Shakespeare’s Romeo + Juliet and Moulin Rouge!. The duo won the AFI Award for Best Screenplay for Strictly Ballroom and the BAFTA Best Screenplay Award for Romeo + Juliet. “The important thing for us with this show is that we are telling a story that is honest,” Craig says. “What Baz and I have tried to do with this show is create an experience that is inclusive. It doesn’t matter if you are young or old or what stage of life you are at, the show is about bringing people together and seeing life’s problems as a shared experience. “With this, we want to invite the audience to be a part of our story and explore it with us. If we can achieve that, then we have achieved our goal.”

JB31 p27-29_Ballroom.indd 29

1/18/2014 1:39:44 AM

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Autumn...

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JBAutumn 2014

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Nutrition

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Food 1/18/2014 1:44:06 AM

JB stay motivated

I f o t s e B e h T

Resolutions made on New Year’s Day are probably now forgotten. But it is never too late to dust off those best intentions, and right now could be the best time to take action. By John Burfitt “It’s tempting to see the whole experience as a failure and to give up. But remember, most people don’t get their goals or their approach exactly right the first time around. The process of positive change usually requires some adjustment along the way.”

jamaicablueescape | Autumn 2014

uch are the words of wisdom from Alex Kingsmill, Positive Psychology Coach from Melbourne’s Upstairs Coaching, as she explains why most New Year’s resolutions quickly become little more than well-intentioned memories. “You set yourself some New Year’s resolutions and you had the best of intentions, but somehow they never happened and now you’re feeling worse than ever. “So stay focused, work out what was working and what could be improved. Then

make those changes, and make doing so a priority.” US Studies claim 80 per cent of New Year’s resolutions fail by the end of January. Other research claim the failure figure is closer to 92 per cent, with the resolutions forgotten within weeks. The tough reality is that for all the grand resolutions of ‘getting fitter’, ‘stopping smoking’ and ‘working smarter, not harder’ that people make every year, only 8 to 20 per cent of them will result in real change through the impending 12 months. With 2014 already charging ahead, most people will have fallen into the category of having either dropped or forgotten what is was that they intended to change at New Years. But, insists Vanessa Hall of coaching consultancy Entente, it is not too late to make changes, and she believes those changes should

start today. “It is never, ever too late, but the important thing that I would encourage is to understand what has happened and why you didn’t implement those things you were so clear about wanting to change,” Hall says. “Did you bite off more than you can chew, or was it a case that the resolution sounded good, but you did not have a real incentive to make the change? “Rather than dismissing the resolutions, look at why they were not done. That is probably where you’ll find the answer of what really needs to be improved. It all comes down to purpose. Simply, what are you really trying to achieve with the resolution, and most importantly, why?” Many training specialists and life coaches agree that for resolutions to be pursued and achieved, making a commitment to that change

JB31 p32-34_Motivavtion.indd 32

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s n o i t n e f Int

www.jamaicablue.com.au

must be understood from the outset. As a resolution is a change to the status quo, it will be a shift in direction from the usual way of operating. Adapting to this might require the commitment of a couple of months for that task to become a regular part of the business operations. Like all change, that can mean enduring a phase of being uncomfortable, but once that is past, it should become a new pattern that has been adopted and you become more comfortable with. “You might find yourself having to fine-tune your method again and again a bit further down the track. That’s more than ok,” adds Alex Kingsmill. “Just keep considering your efforts and adjusting your actions until you find what works. As long as you keep working at it.”

JB31 p32-34_Motivavtion.indd 33

1/18/2014 1:46:37 AM

JB stay motIvated

The Five Ways to Get

Back on Track

Alex Kingsmill offers her five-point plan to getting it right, second time around.

1 2 3 4 5

Don’t beat yourself up Feeling bad about yourself won’t help. Stop, recognise what went wrong, draw a line and commit to starting fresh.

Tweak your goals Make sure what you’re working towards is something you want to do not something you think you should do. Keep the goal super specific and write it down!

Get feedback Maintain focus by keeping track of how you’re progressing. Ask others, keep a chart or tick off list items.

Celebrate wins Give yourself credit for even small steps, and treat yourself by doing something that makes you happy. It will keep you motivated.

Persevere When you slip up or start to doubt, just keep going. Perseverance, more than anything, is the key to success.

jamaicablueescape | Autumn 2014

Alex Kingsmill - www.upstairs.net.au Vanessa Hall - www.entente.com.au

JB31 p32-34_Motivavtion.indd 34

1/18/2014 1:46:50 AM

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JB Fitness | winter olympian

n o i p Cham

jamaicablueescape | Autumn 2014

IN THE STEPS OF A

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Pierre Boda is one of Australiaâ&#x20AC;&#x2122;s star competitors at the 2014 Winter Olympics in Russia. He offers his best tips for getting a fitness routine up and running. By John Burfitt

1/18/2014 1:47:33 AM

JB31 p36-37_Fitness.indd 39

PIERRE’S AUTUMN WORKOUT THE WARM UP As with any exercise, the body needs to be eased into it and so a warm-up is essential. “Just get active,” he says. “Start with some lunges, side steps, crossover twists or fast walking and also stretch. Just start moving.” Time: 5 Minutes

INCREASE WATER The golden rule says to drink two litres of water a day for good health – and Pierre supports that all the way. “It cleans the system and keeps you hydrated,” he says. “It is about keeping the system fresh, and yet so few of us drink enough of it.” Drink up!

A GENTLE JOG Pick up the pace a little and take off on a light jog, being sure to stretch out the stride a little. “Going for a short run, even if it is a gentle jog or if you can manage something faster, gets some pace into the body and gets everything moving,” he says. Time: 5 Minutes

START A CIRCUIT This part of the routine involves a number of exercises so it never gets boring. “Do 20 of each and then move onto the next exercise,” he advises. “So maybe start with 20 push ups, then 20 sit ups, then jog for 20 metres and then do 20 calf raises and follow that with 20 dips and run for another 20 metres. Then repeat and mix it up as you like – just as long as you keep going and work at your own pace.” Time: 15 – 20 minutes

CLEANER EATING “Attempt to clean up your act with eating,” he says. “Cut out fats when you can, eat leaner, white meats and add more fish instead of thick red meat. And add in fresh fruits and vegetables. You will lose fat as you are consuming less of it.”

AN EFFECTIVE EXERCISE REGIME SHOULD BE: Aerobic: This will increase the heart rate, deepen breathing and use large muscle groups. Examples of aerobic exercise include walking, running or swimming. Regular: It is no good having an exercise burst once a week. Exercise needs to be performed at least three times a week, starting slowly and building up to sessions of 30 minutes of moderately intense activity. Easy to maintain: Don’t put together a routine if it is not convenient to your lifestyle. If you hate getting up early, then decide on an exercise you can do at lunchtime or after work. Safe: If you have serious health issues, like diabetes or heart disease, then consult your GP before starting your program. A check-up should give you an idea of what you can do – and what to avoid.

www.jamaicablue.com.au

s a Short Track Speed Skater, Pierre Boda has endured a two-hours-a-day, sixdays-a-week training routine for the past four years in the lead-up to the Sochi Winter Olympics. While fitness is a major part of Pierre’s life as a member of the Australian Olympic Team, he well understands the fear some people have about starting a new routine. “So many people think you have to go out for 90 minutes and do a super long session of intense work to achieve anything worthwhile,” Boda says. “It is little wonder when those same people then figure they won’t be able to maintain that, so they give up and end up doing nothing at all. “You really only need 20 – 30 minutes of work to achieve a good session that will have some results. If you can manage your time in your day better, then you really can fit in those 30 minutes.” Pierre believes taking on a fitness routine need not be complicated, nor should it involve a great dent in the finances. He's devised a fivestep fitness routine especially for Jamaica Blue Escape readers to help stay active in these cooler months. “It only needs to be done three times a week, up to 30 minutes each session,” he says. “Then as you get fitter, add some more repetitions and distance to keep it challenging. This is all about getting out and doing something.”

1/18/2014 1:47:46 AM

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JB books

AUTUMN READS

By Sarah Megginson

Return to Life

Someday, Someday, Maybe

By Karly Lane

By Jim B. Tucker, MD

By Lauren Graham

Publisher: Allen & Unwin

Publisher: Macmillan

Publisher: Penguin/Viking

Rural romance author Karly Lane weaves yet another intriguing tale of love, life and betrayal in her new book, Poppy’s Dilemma. When Poppy uncovers an old leather diary among her beloved grandmother's things, she is drawn into the world of Maggie, who fears for her soldier boyfriend during WWI. The story was inspired by real events after Karly learnt of Alick, a returned WWI soldier who killed his lover in a fit of jealousy before taking his own life. “Once I read the newspaper article [about Alick] I was completely hooked,” Karly explains.

In Return to Life, Professor Jim B. Tucker uses leading scientific methods to interview children and their families to reveal their experiences of past lives. There is Patrick, born years after his brother Kevin tragically died of cancer, but who bears the physical marks of Kevin's illness and can recall details of his brother's short life. And James, a toddler who is so convinced he was a former WWII pilot that he is able to accurately describe the crash that killed him. Compelling and thoughtprovoking, this book backs up the belief that our souls are destined for more than one body.

Ever fantasised about chucking in your day job and quitting your ho-hum boring life to do something really exciting – like move to New York City to try to make it in showbusiness? From the pen of Lauren Graham (Gilmore Girls, Parenthood) comes Someday, Someday, Maybe, about this very prospect; about wanting something so deeply, madly and desperately that you believe it will come at all costs. We meet Franny, a struggling actress who has six months left on her self-imposed three-year deadline to ‘make it’ in NYC. Money is running out fast, but Franny has faith.

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Poppy’s Dilemma

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Don’t Know What You’ve Got Till It’s Gone By Gemma Crisp Publisher: Allen & Unwin

When we first met Nina Morey in Be Careful What You Wish For, she was coming to grips with her stint as a hotshot magazine editor falling in a heap. Now she’s moved on and is thriving in the cutthroat

world of trashy gossip mags – but in her personal life, things aren’t so rosy. Nina is single in a sea of smug marrieds who are procreating at the speed of knots, and although she’s not ready for babies of her own, she can’t help but feel like she’s getting left behind. A girls’ trip to New York city seems like just the pick-up she needs… Or is it?

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Innocence By Dean Koontz Publisher: Harper Collins

Addison Goodheart lives alone beneath an unnamed city in selfimposed exile, as the society that lives above ground will destroy him if he is ever seen – just as they killed the man who raised him. His only refuge is reading, so by night under the cover of darkness, he journeys through underground tunnels and sewers into the central library. Here he meets Gwyneth, with whom he seem destined to team up with on a surprising and suspenseful collision course of good vs evil… Koontz blends supernatural, thriller and romance themes to create a startling novel that will have you thinking well after you’ve turned the final page.

Merle's Country Show Baking and Other Favourites Publisher: Random House

There seems to be a trend in home kitchens to move away from pre-packaged, pre-made, convenient portions of ‘food’ to go back to good ol’ fashioned homemade meals and snacks. This is the philosophy that MasterChef guest and Country

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By Merle Parrish

Women's Association Champion, Merle Parrish lives by in the kitchen, and she delivers it in spades in this wholesome treat-filled cookbook. She shares her country-cooking secrets, tips and more than 100 recipes for all kinds of baked treats, from cinnamon teacake and coconut macaroons to a rich and delicious homemade plum jam. Delicious!

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JB nutrition

Comfort jamaicablueescape | Autumn 2014

foods

Autumn is a great time to start thinking about warmer meals and delicious comfort foods. But how do you fill up as the weather cools down, without filling out? The answer is to include healthy, filling foods regularly in your diet that donâ&#x20AC;&#x2122;t lead to unwanted weight gain by winter. Here is a handy list of Legumes filling, warming and This group of super-nutritious delicious foods to focus foods include chickpeas, red on as the weather kidney beans, navy beans, butter beans, black eyed beans, soy cools down. beans, lentils and faba beans. By Sharon Natoli. Legumes are readily available

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dried or canned and as well as being great for your health, they are also very economical. When purchasing dried legumes, youâ&#x20AC;&#x2122;ll need to plan ahead as they need to be rinsed and soaked overnight. The exception is lentils which can be rinsed and boiled without the need for soaking. Canned varieties make cooking easier as they are ready to use. Simply open the can and rinse off any packing liquid then add to salads, mash to make veggie burgers or stir into soups with any vegetables you have in

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the fridge. The benefits of legumes include their excellent levels of fibre, while also containing useful amounts of protein (particularly soy beans which are the highest in protein) and slowly digested carbohydrates. This makes legumes a great alrounder when it comes to nutrition. Research shows that people who eat legumes regularly have better long term health and are at a lower risk of dying from lifestyle related diseases. Use legumes to make meat go further, for example, combining lean mince with red kidney beans in a chilli con carne dish or adding to meat balls or pasta sauces. Incorporating legumes into your meals will help fill you up without filling out!

Wholegrains

Sharon Natoli - Accredited Practising Dietitian and Director of Food & Nutrition Australia

Food & Nutrition Australia www.foodnut.com.au

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Fruits Autumn is a great time to increase the variety of ways in which you can enjoy fruit in your diet. Fresh fruits in season at this time of year include apples, bananas, blueberries, figs, grapes, kiwifruits, mandarins, oranges and pears to name a few so these are great for snacking and throwing into lunch boxes. Some of the stone fruits we usually associate with Summer will also still be in season however will start to disappear as Autumn progresses. So to enjoy these for longer buy in bulk and stew. Examples include apricots, peaches and nectarines. To stew these, simply cut the fruit in half, remove the stone then drop the fruit into a pan of water and boil gently until it is softened and the skin is easily removed. If you prefer,

you can add a little sugar to the water for a slightly sweeter version. Once cooked, freeze in portions to take out as needed. Stewed fruit is great served on your breakfast cereal, stirred into porridge or topped with yoghurt. For a healthy Autumn dessert, spread the bottom of an oven proof dish with stewed fruit, then top with a healthy crumble made from oats, wholemeal flour, crushed almonds, raw sugar and a little melted butter. Heat in the oven until the top is browned and the fruit is warmed through (about 20 minutes). Delicious as the weather starts to cool down!

Dairy foods Dairy foods like milk, cheese and yoghurt will help keep you satisfied during the cooler months while also providing a great source of high quality protein, calcium, vitamins A, B2 and B12. Choose reduced and low fat milk and enjoy a skim hot chocolate or latte, use a dollop of yoghurt on top of warmed up fruit, or grate a little hard cheese over vegetables to increase their flavour, appeal and satiety value. By enjoying a variety of nutrient rich foods in new and varied ways during Autumn, it will be easier to stick to a healthy eating pattern as the weather cools down. This in turn will make it easier to satisfy your appetite and manage your weight as we start to head into the even cooler winter months!

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Recent fears about cutting down on carbohydrate intake as a means of weight control means many people have not only reduced their intake of refined grain foods like white rice, pasta and bread, but have also cut down on wholegrains. This can be a risk and lead to lower than ideal intakes of iron,

fibre and B vitamins in particular. Dietary guidelines recommend adults enjoy at least 6 serves a day from the grain based food group, the majority of which is ideally wholegrain varieties. One serve of grains is equal to 1 slice of bread or Â˝ cup cooked pasta, rice or noodles. Research shows that people who eat wholegrains regularly have lower rates of heart disease and certain cancers. They also provide a major source of B vitamins, iron and fibre in our diet which are all essential nutrients for good health.

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JB recipe cards

AUTUMN RECIPES hummingbird cake with passionfruit icing

jamaicablueescape | Autumn 2014

Makes 12 cakes

Ingredients:  2 cups sugar  3 cups flour  1 tsp. salt  1 tsp. bicarb soda  1 tsp. ground cinnamon  ¼ tsp. ground nutmeg  ½ cup macadamia nuts (coarsely chopped)  3 eggs  1 ½ cups canola oil  1 ½ tsp. vanilla essence  1 cup canned crushed pineapple (in natural juices)  5 bananas (roughly mashed)  125g unsalted butter (soft)  250g cream cheese (soft)  500g icing sugar (sifted)  1 tbsp. passionfruit puree

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METHOD: 1. Preheat oven to 160 degrees. 2. Grease 12 muffin tins and put aside. 3. Put the flour, sugar, salt, bicarb, cinnamon and nutmeg in a bowl and whisk together. 4. Add the macadamia nuts to the dry mix. 5. In a separate bowl, crack the eggs and whisk until the eggs are combined but not frothy. 6. Add the banana and pineapple into the egg mix. Stir together. 7. Add the flour mixture to the egg and stir until combined. 8. Divide the batter between the muffin tins. Place in the oven and cook for 30 – 35 minutes. Check

the cake is cooked by inserting a skewer and for it to come out clean. 9. When cooked, place the muffin tins on the bench to cool for 15 minutes. While the muffins are still warm, remove from the tin and place on a wire rack to cool. 10. To make the icing, combine the icing sugar and cream cheese together and top with passionfruit puree. 11. Do not ice the cakes until they are cooled completely. To note….. Cakes will keep in the fridge for three days.

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breakfast baguette Makes 6 Portions

To note…..  Omelettes can be made the day before.  Can be served cold or warmed in the oven.

Ingredients:  6 eggs  100mls cream  2 green spring 0nions  1 cup shredded tasty cheese METHOD: 1. Crack the eggs into a bowl. Add the cream and whisk. Add a pinch of salt and some cracked pepper. 2. Finely Slice the spring onions and add to the egg mix. 3. Add the tasty cheese and whisk. 4. Heat a large non-stick pan on medium heat. Pour in enough egg mix to just cover the bottom of the pan. 5. After 30 seconds, or when the bottom of the egg mix starts to colour, place a

2 medium baguettes 1 cup tomato chutney  300g sliced ham  Salt and pepper to season  Butchers twine to serve…  

spatula under the egg and flip so it cooks on the other side. 6. When cooked, use the spatula to remove the egg omelet from the pan and set it aside on a plate to cool. 7. Repeat this with the rest of the egg mix. 8. Slice the baguettes down the middle, ¾ through. Spread the chutney inside the baguette then add an omelette. Add three slices of ham. 9. Tie with butchers twine and serve on a platter.

Beef and caramelised Onion Pastry Rolls Makes 9 Serves

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2 eggs 1tsp. Salt  ¼ tsp. ground pepper  3 sheets puff pastry  Poppy seeds for decorating  1 extra egg for glazing  

process until all are made. 7. Crack the extra egg into a small bowl. Using a pastry brush, coat the rolls with the egg wash. 8. Sprinkle with poppy seeds. 9. Bake in the oven for 20 – 25 minutes or until golden brown. To note…  Pastry rolls are best to cook on the day they are to be eaten.  Jamaica Blue cafes serve these pastry rolls with tomato relish and a garden salad.  Caramelised onion can be bought from the supermarket.

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Ingredients:  500g lean beef mince  1 carrot (peeled and grated)  100g caramelised onion  50mls BBQ sauce  1 tsp. mixed herbs

METHOD: 1. Preheat oven to 180 degrees. 2. Combine mince, carrot, onion, BBQ sauce, herbs, eggs, salt and pepper in a bowl. Mix together. 3. Lay out a sheet of puff pastry. Use 1 cup of the above mince mixture and lay it along the bottom of the pastry in a line. 4. Roll the pastry around the mince until it forms a cylinder. 5. Cut the pastry roll into three on the angle. 6. Transfer onto a baking tray lined with baking paper. Repeat the

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JB LOCATIONS Come and visit us at over 110 locations across Australia, New Zealand, China, Singapore and the UAE

AUSTRALIA New South Wales Albury Myer Centrepoint Albury 525 David Street Albury, 2640 (02) 6021 0101 Bondi Junction Westfield Bondi Junction Bondi Junction, 2022 (02) 9386 9531 Blacktown *NEW* Westpoint Shopping Centre 17 Patrick Street Blacktown, 2148 Burwood Westfield Burwood Burwood, 2134 (02) 9747 0719 Campbelltown Macarthur Square Shopping Centre Campbelltown, 2560 (02) 4626 6575 Campbelltown Private Hospital Macarthur, 2560 (02) 4626 8088 Castle Hill Castle Towers Shopping Centre Castle Hill, 2154 (02) 8850 5994 Charlestown Charlestown Square Shopping Centre Charlestown, 2290 (02) 4946 2746

Chatswood Chase Chatwood Chase Shopping Centre Chatswood, 2067 (02) 9410 0522 Coffs Harbour Park Beach Plaza Pacific Highway Coffs Harbour, 2450 (02) 6651 8218

JB31 p49-51_Store Locations.indd 49

Penrith Westfield Penrith Penrith, 2750 (02) 4732 4811

Hervey Bay Centro Hervey Bay Pialba, 4655 (07) 4124 2207

Gosford Hospital North Gosford Private Hospital 9 Burrabil Avenue North Gosford, 2250 (02) 4324 3906

Roselands Centro Roselands Roselands, 2196 (02) 9740 3288

Indooroopilly Indooroopilly Shopping Centre Indooroopilly, 4068 (02) 3378 0852

Hornsby North Westfield Hornsby Hornsby, 2077 (02) 9476 3830 Hornsby South Westfield Hornsby Hornsby, 2077 (02) 9476 6685 Hurstville Westfield Hurstville Cross Street Hurstville, 2220 (02) 9585 2000 Kotara Westfield Kotara Kotara, 2289 (02) 4952 9395 Lake Haven Lake Haven Shopping Centre Lake Haven, 2263 (02) 4392 3693

Shellharbour Stockland Shellharbour Lake Entrance Road Blackbutt, 2529 (02) 4296 8568 Tamworth Centrepoint Tamworth Tamworth, 2340 (02) 6766 5438 Tuggerah Westfield Tuggerah Tuggerah, 2259 (02) 4353 0788 Wagga Wagga Sturt Mall Wagga Wagga, 2650 (02) 6971 7691 Northern Territory Casuarina Casuarina Square Darwin, 0811 (08) 8927 1183 Queensland

Ipswich *NEW* Ipswich Riverlink Shopping Centre Downs Road Ipswitch, 4305 James Cook University Corner Mt Stuart Street & James Cook Drive Douglas, 4814 (02) 4728 8303 Kingaroy Kingaroy Shopping World Cnr Youngman and Alford Streets Kingaroy, 4610 (07) 4162 4611 Loganholme Logan Hyperdome Shopping Centre, Loganholme, 4129 (07) 3801 2980 Mackay National Australia Bank Building, Mackay, 4740 (07) 4953 4544

Lake Munmorah Woolworths Lake Munmorah Shopping Centre Lake Munmorah, 2259 (02) 4358 8808

Cairns Cairns Central Shopping Centre Cairns, 4870 (07) 4041 0577

Mackay Caneland Caneland Central, Mackay, 4740 (07) 4944 1757

Lingard Hospital Lingard Private Hospital 23 Merewether Street Merewether, 2291

Carindale Westfield Carindale Carindale, 4152 (07) 3843 1455

Noosa Noosa Civic Mall Noosaville, 4566 (07) 5455 6145

Miranda Westfield Miranda Miranda, 2228 (02) 9531 0073

Chinchilla Shop A, 25 Bell Street Chinchilla, 4413 (07) 4669 1757

North Lakes Westfield North Lakes Mango Hill, 4509 (07) 3482 2177

Mount Druitt Westfield Mt Druitt Mt Druitt, 2770 (02) 9625 7072

Cooroy 2a Emerald Street Cooroy, 4563 (07) 5472 0065

Rockhampton Stockland Rockhampton Rockhampton, 4701 (07) 4927 6244

Nowra Stockland Nowra Nowra, 2541 (02) 4422 0022

Gladstone Stockland Gladstone Gladstone, 4680 (07) 4978 7007

Sunshine Plaza Horton Parade Maroochydore, 4558 (07) 5451 0350

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Chatswood Victoria Avenue Chatswood, 2067 (02) 9415 4880

Forster Stockland Forster Forster, 2428 (02) 6555 9966

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Toowoomba Grand Central Shopping Centre Toowoomba, 4350 (07) 4632 1633

East Preston Northland Shopping Centre East Preston 3072 (03) 9478 8213

Watergardens Watergardens Town Centre Taylors Lakes, 3038 (03) 9449 9444

Toowoomba - The Ridge The Ridge Shopping Centre Toowoomba, 4350 (07) 4635 0005

Epping Epping Plaza Shopping Centre Epping, 3076 (03) 8401 3477

Townsville - Castletown Castletown Shoppingworld Pimlico, 4812 (07) 4772 0793

Forest Hill Forest Hill Chase Shopping Centre Forest Hill, 3131 (03) 9878 1108

Wendouree Stockland Wendouree, Kiosk 6 Cnr Norman and Gillies Streets Wendouree, 3355 (03) 5339 6382

Townsville - Stockland Stockland Townsville 310 Ross River Road Aitkenvale, 4814 (07) 4755 0381

Frankston Bayside Shopping Centre Frankston, 3199 (03) 9783 8848

South Australia Adelaide *NEW* Myer Centre Adelaide Rundle Mall Adelaide, 5000 Colonnades Centro Colonnades Noarlunga Centre, 5168 (08) 8382 8101 Port Pirie Port Pirie Shopping Centre Port Pirie, 5540 (08) 8633 1541 West Lakes Westfield West Lakes West Lakes, 5021 (08) 8355 0211

jamaicablueescape | Autumn 2014

Victoria Bendigo Bendigo Marketplace Bendigo, 3550 (03) 5443 0388 Craigieburn Shop DOO-20 Craigieburn Central 350 Craigieburn Road Craigieburn, 3064 (03) 9219 0507 Doncaster Westfield Doncaster Doncaster, 3108 (03) 9855 9454

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Greensborough Greensborough Plaza Greensborough, 3088 (03) 9434 0835 Point Cook Stockland Point Cook Town Centre Corner Main & Murnong St Point Cook, 3030 (03) 8353 9545 Richmond Victoria Gardens Shopping Centre, Richmond, 3121 (03) 9428 2322 Ringwood 1 Eastland Shopping Centre Ringwood, 3134 (03) 9870 9155 Ringwood 2 Eastland Shopping Centre Ringwood, 3134 (03) 9870 8211

Woodgrove Shop T106, Woodgrove Shopping Centre 533 - 555 High Street Melton, 3337 Western Australia Armadale Armadale Shopping City Armadale, 6112 (08) 9399 6130 Baldivis Stockland Baldivis Baldivis, 6171 (08) 9524 2879 Belmont Belmont Forum Shopping Centre 227 Belmont Avenue Cloverdale, 6105 (08) 9477 2003

Hillarys Westfield Whitford City Hillarys, 6025 (08) 9403 5527 Joondalup *NEW* Lakeside Joondalup 420 Joondalup Drive Joondalup, 6027 Karratha Centro Karratha Shopping Centre, Karratha, 6714 (08) 9185 4555 Leederville West Leederville Centre West Leederville, 6007 (08) 9388 8648 Midland Gate Midland Gate Shopping Centre Midland, 6056 (08) 9250 2151 Mirrabooka Shop K0012 Mirrabooka Square Shopping Centre 43 Yirrigan Drive Mirrabooka, 6061 (08) 9345 5663 Morley Centro Galleria Morley, 6062 (08) 9275 9561

Broome Broome Boulevard Broome, 6725 (08) 9192 7000

Riverton Stockland Riverton Riverton, 6148 (08) 9457 8081

Bull Creek Stockland Bull Creek Bull Creek, 6149 (08) 9312 2387

Rockingham City Rockingham City Shopping Centre Rockingham, 6168 (08) 9527 2441

Southland Westfield Southland Cheltenham, 3192 (03) 9584 2676

Carousel *NEW* Westfield Carousel 1382 Albany Highway Cannington, 6107 (08) 9358 3615

Wantirna South 1 Knox City Shopping Centre Wantirna South, 3152 (03) 9801 1865

Garden City, Booragoon Garden City Shopping Centre Booragoon, 6154 (08) 9316 1988

Wantirna South 2 Knox City Shopping Centre Wantirna South, 3152 (03) 9801 8926

Hay Street Hay Street Mall Perth CBD, 6000 (08) 9322 2599

Secret Harbour Secret Harbour Shopping Centre Secret Harbour, 6173 (08) 9524 9402 Waterford Plaza Waterford Plaza Shopping Centre Karawara, 6152 (08) 9450 3980

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New zealand Auckland Airport Ground Floor, Formule 1 Hotel 2 Leonard Isitt Drive +64 (9) 275 0492 Greenlane Kiosk *NEW* Greenlane Clinical Centre Gate 1, Greenlane West, Epsom, Auckland, NZ +64 (9) 630 7239

Riviera Villa Club *NEW* Villa Club lobby 1# Xiang Jiang Bei Lu Chaoyang District, Beijing +86 1 8450 6596 Yosemite Lobby 1 Yosemite Club No.4 Yuyang Road, Houshayu Town Shunyi District +86 10 8041 3301 Shanghai

Manukau Westfield Manukau Great South Road Manukau NZ +64 (9) 978 9939

Ambassy Club *NEW* B Floor, 1500 Huai Hai Road (Central), Shanghai +86 21 3401 0814

North City, Porirua North City Shopping Mall Titahi Bay Road Porirua NZ +64 (4) 237 0345

Binjang (River Store) 60 West Weifang Road Pudong New Area, Shanghai +86 21 5047 0357

Riccarton Westfield Riccarton 129 Riccarton Road Riccarton NZ + 64 (3) 348 2642

BM Tower Store Lobby, 218 Wusong Road Hongkou District, Shanghai +86 21 6357 6066

Silverdale Silverdale Centre 40 Hibiscus Coast Highway Silverdale 0932 Auckland NZ +64 (9) 426 5689

Chevalier Shop 82 Urumuqi Road Shanghai, 200052 +86 21 5404 7610

CHINA Beijing Beijing Central Park Shop 107, Building No.16, Phase 2, Central Park Apartment, No.6, Chaoyang Menwai Dajie, Chaoyang District Beijing, 100020 +86 10 6533 6556

Park Avenue Shop Shop 115, Park Avenue 6 Chaoyang Park South Road Beijing, 100026 +86 10 8587 4568

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Nantong Nantong Shop Building No.3, 101 Plaza Xinhu (Star Lake) Avenue Nantong Technology Industrial Park, Nantong, 226001

The Exchange Donghai Plaza 299 Tongren Road Shanghai, 200040 +86 21 6288 7308 Shanghai KIC 102A Shop,NO,33 Songhu Road, Shanghai

1911 Plaza No.5, Ground Floor, Building B, 959 Xinhua Road , Wuhan +86 27 6583 7119 Wuhan Tiandi 1618 Zhongshan Avenue Wuhan +86 27 8270 8301

Al Ain Unit RB078, First Floor, Opposite Geant Hyper Market Wahat Hili Mall Baniyas Street Hili District, Al Ain Aldar Headquarters Building Unit K2 - CL, HQ Al Raha, Abu Dhabi, UAE Wahat Hili Unit No. RB078, First Floor (Opp Geant Hyper Market) Wahat Hili Mall Baniyas Street Hili District, Al Ain World Trade Centre Unit# LG-28C World Trade Centre Mall Dubai

Wuhan Citizens Home *NEW* Ground Floor (Lobby) Wuhan Citizens Home 117 Jinqiao Avenue, Wuhan +86 27 6583 7119

Hang Tang House No.7 Nanchangxiang Nanxin Street, Xián +8629 8738 9765 Xi’an Airport Arrivals Exit 214 Terminal 3 Xi’an Airport Departures Departure Gate H51 Terminal 3

L’Avenue Kiosk on 2nd floor Office Entrance LÁvenue Shopping Centre +86 21 60671788

SINGAPORE

LiXing International Plaza Shop Shop 101,1319 West Yan’an Road, Shanghai

The Star Vista 1, Vista Exchange Green #01-31 The Star Vista Singapore 138617

Nanjing Road 719 Nanjing Road (East) Shangahi, 200052 +86 21 6351 3303

Abu Dhabi

Wuhan

Xi'an Corporate Avenue 222 Hubin Road Shanghai, 200052 +86 21 6340 6877

UAE

Raffles Place 1 Raffles Place #01-62 Singapore 048616

Al Ghurair Unit# FB21, 1st Floor Al Ghurair Centre Al Rigga Street, Deira Battuta Mall Tunesian Court Sheikh Zayed Road +971 43685615 Medcare Hospital Garden Medcare Outlet Medcare Hospital Jumeirah +9714 407 9153 The Boulevard Unit SH, Ground Floor, Bldg#9, Building Residences II, The Boulevard, Downtown +9714 3608536 Medcare Orthopaedics and Spine Hospital (MOSH) Matloob Building #3 Ground Floor, Street 9-B, Sheikh Zayed Road, after 2nd interchange, Exit 47

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Jiaming Centre Shop 103 , B Tower, Jiaming Center, No.27 Dongsanhuan Beilu Beijing, 00020 +86 010 6503 5239

Soho Shop 101, Soho Zhongshan Plaza 1055 West Zhongshan Road Changning District, Shanghai

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