December 2019
C ommuni ty C hri stm a s
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S hort Story
TABLE OF CONTENTS COMMUNITY Mayor’s Christmas Appeal Carols by Candlelight Christmas Facts Stable on the Strand Santa on the Strand What’s On December Christmas Ornaments Community Events City Libraries Brighten Your Home New Year’s Eve Townsville Wallaman Falls Beautiful but Deadly Wet Season Wildlife Labour Hire Directory DIY Tealight Snowmen Christmas Bauble Wreath Christmas Snow Globes Pallet Tree Snowflake Windows Clingers Pop-up Xmas Card Holder
Wrapping Paper Gift Bags Furoshiki Xmas Crackers Candy Cane Centrepiece Christmas Table Heat Pack Mugs Gift Soaps Bath Gift Sets FESTIVE FOODS Savoury Festive Food Christmas Hams Spicy Turkey Noodles Pork Loin Christmas Salads Xmas Tree Appetizers Xmas Drinks Sweet Xmas Desserts Christmas Berry Pavlova Christmas Lights
Christmas Tree Brownies Gingerbread Wreath Grinchy Treats Xmas Parfait White Christmas Mini Cheesecake Santa Hats Ice Cream Cake Chocolate Fallen Cake Peppermint Oreo Truffles ENTERTAINING Canapés Glorious Finger Food Antipasto Skewers Seafood Stuffed Mushrooms Haloumi Chips Summer Vibes Otai Pink Lemonade SHORT STORY WDC: Winter Delivery Corps.
Cover: Travis Wilson. Produced by the participants of the Workways West End Townsville Work for the Dole Community ZINE project.
CO M M UNI TY
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The Mayor’s Christmas Appeal CHRISTMAS TOGETHER
Every year the Townsville City Council launch’s the Mayor’s Christmas Tree Appeal for families in need during the Christmas period. The Mayor's Christmas Tree Appeal has been assisting thousands of local families and individuals in need for almost 25 years. The council ask the Townsville community to celebrate Christmas Together and give generously.
Christmas Together is about bringing the community together across numerous events to celebrate this wonderful festive time of year. Already this year the Townsville City Council has invited school students from across the city to enter their ‘Festive Flag’ competition. The students were invited to submit a design celebrating Christmas in the tropics. With more than 300 entries received, the entries were narrowed down to twenty winners.
Initials L.B Date 11/19 Copyright https://www.townsville.qld.gov.au/community-support/mayors-christmas-tree-appeal
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The chosen designs will feature across various locations across the city from mid-November. The designs will also be on display at Carols by Candlelight. All 20 winners have been invited to Townsville Eats on November 29 to receive a certificate for their entry and to be congratulated on having their wonderful design selected to decorate our city.”
As part of the 2019 Christmas Together celebrations, Council is giving you the chance to WIN $200* towards helping your neighbours and those less fortunate this Christmas.
Below are some of the winning entries that be seen across various locations in the city.
All you had to do was tell the city council how you would connect and celebrate with your neighbourhood. 40 winners will be selected. Winners were invited to attend an official presentation at Townsville Eats presents Christmas in the City on Friday November 29.
At the final Townsville Eats for the year, it was centred around the festive season and the councils theme of Christmas Together. The night was kicked off with lighting the city’s Christmas lights, there was live entertainment for all ages to enjoy, free Christmas art and craft workshops, a visit from the big guy in red and as always mouth-watering food from local businesses.
On Saturday 23rd of November from locals to sporting stars dressed up in their best cocktail attire and the city councils cocktail evening. The Rio Carnival themed evening was held to support our local community in need at this year’s Mayor’s Christmas Tree Appeal VIP Cocktail Party, with special guest appearances from the North Queensland Cowboys, live entertainment, raffles and an auction. All proceeds from the night will go directly to the Mayor’s Christmas Tree Appeal.
Initials L.B Date 11/19 Copyright https://www.townsville.qld.gov.au/community-support/mayors-christmas-tree-appeal
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This year’s Carols by Candlelight will be held on Dec 8th at Riverway Oval, the evening will include food stalls, arts and craft workshops, amusements rides and much more. To help support the Mayor’s Christmas Tree Appeal a flame safe candle for $3 can purchased. Celebrate Christmas Together tropic style at Carols by Candlelight!
The year’s recipients for the Mayor’s Christmas Tree Appeal are: On the 26th of November the Mayor’s Christmas Tree Appeal presented The All Star Concert. The concert showcased an array of some of Townsville’s most talented performers. 100% of proceeds will go to the Mayor's Christmas Tree Appeal to purchase Christmas hampers for people doing it tough this year. Two of our funniest local performers Sally Jupp and Kevin Wright hosted the evening,with special guest apperances from Cr Margie Ryder and Pricey.
ADRA Community Pantry Townsville Australian Red Cross - Homestay, Street 2 Home & Targeted Family Support Program (Aitkenvale) Australian Red Cross Homelessness Service Hub Coast to Country Housing Company Cootharinga North Qld Ability First Family Inclusion Network Northreach Community Care Ltd North Townsville Community Hub Inc NQ Domestic Violence Resource Centre Save the Children Australia Sera's Women Shelter Sharehouse Youth Accommodation Program Inc. St Vincent De Paul TAIHS- Family Wellbeing Service UnitingCare - Home Stay, CASPER and ASPIRE Program UnitingCare Community UnitingCare - Family Support & Iona House Yumba Meta Ltd - Flora House
Through these recipients those in Townsville’s community who are doing it this Christmas will receive the help they need.
You can also donate to Mayor’s Christmas Tree Appeal in the following ways: Send a cheque or money order by post to; Initials L.B Date 11/19 Copyright https://www.townsville.qld.gov.au/community-support/mayors-christmas-tree-appeal
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Mayor's Christmas Tree Appeal, PO Box 1268, Townsville QLD 4810 Donate in person with cash, EFTPOS or credit card at one of our Customer Service Centres Ground Floor, 103 Walker Street, Townsville (All payment methods) City Libraries Thuringowa - 86 Thuringowa Drive, Thuringowa Central (CARD ONLY)
As part of the celebrations and to make the CBD shopping experience a memorable one, we are continuing the 25 Days of Discounts promotion for a second year. This page can be downloaded from https://www.townsville.qld.gov.au/abouttownsville/christmas-together-2019/25-days-ofdiscounts
This December, as part of the Christmas Together celebrations, Townsville City Council will be enhancing the shopping experience in the CBD. Council has made it easy to visit the city by offering 2 hours free parking from 1 – 31 December and organising a range of events to celebrate the Festive Season.
Celebrate Christmas together with a free photo with Santa on The Strand!
Splash into the New Year at Townsville City Council’s New Year’s Eve Beach parties! Initials L.B Date 11/19 Copyright https://www.townsville.qld.gov.au/community-support/mayors-christmas-tree-appeal
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Carols By Candlelight RIVERWAY STADIUM DEC 8TH 4:30-8:30PM
This December sees another edition of one of Townsville’s great annual family events, Carols By Candlelight to be held at Riverway Stadium on the corner of Ross River Road & Riverway Drive commencing at 4:30pm.
This year’s headline performer will be Justine Clark, Justine is a multi-talented artist having performed over a diverse range of areas including film & TV, theatre as well as recording several music albums for children. She began her career as a child star in
Initials K.B Date 11/19 Copyright Townsville City Council, TSVN Coral Society
commercials from the age of 7 & first appeared in theatre at the age of 11. Her first major acting role was as one of the lost tribe of children Anna Goanna in the 3rd Mad Max film in 1985. 1988 saw her join as one of the original cast members of prime time soapie Home & Away as Roo Stewart. Other TV appearances include All Saints & House Husbands. She has won 2 ARIA awards for best children’s album as well as having her own show on ABC Kids. Musically she is also a jazz vocalist as well as a cabaret singer on the Sydney circuit.
Local performers will include the very well known & highly regarded1RAR band based at Lavarack Barracks. The 1 RAR band’s inception can be traced back to 1945. The band originally contained both musicians & infantrymen until the year 2000 when the structure was changed to include only members of The Australian Army Band Core & for the first time female defence members were able to join the band. As well as overseas deployments, the band commonly
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provides local musical support to events such as this.
The Townsville Choral Society originated in 1906 as The Townsville Musical Union & since then have produced over 100 musicals as well as entering annually into the North QLD Eisteddfod. At this year’s Eisteddfod the choir received the aggregate trophy with 6 first placing, 6 second placing & 1 third placing over the various choral categories continuing their fine tradition of excellence. Also appearing will be other local singers & dancers who have earned the opportunity to appear via auditions held earlier in the year. In addition, there will be food stalls, arts & crafts workshops, as well as amusement rides
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I also have it on very good authority that Santa has cleared his very hectic December schedule to make an appearance on the night.
You can also support the Mayor’s Christmas Tree Appeal by purchasing a flame safe candle on the night for just $3
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Christmas Facts A LIST OF TEN UNIQUE AND INTERESTING FESTIVE FACTS!
1. Christmas trees were first decorated with apples, then candles and finally in 1895 electric lights became the most popular decoration.
2. Due to a successful forty year marketing campaign, a Christmas Eve tradition in Japan is to celebrate dinner at KFC. Seats need to be booked two months in advance due to the popularity.
WR 11/19 https://thefactfile.org/interesting-facts-christmas/ https://www.thefactsite.com/100-festive-christmas-facts/, google images
3. The traditional English Christmas meal used to consist of a pig’s head and mustard before turkey became the norm.
4. Tinsel used to be made of real silver and was invented in Germany in 1610.
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5. A Christmas Eve tradition in Sweden is to watch Donald Duck cartoons.
8. On Christmas day in 1886, the French gifted the Statue of Liberty to the United States. It may well be one of the largest Christmas gifts weighing in at 225 tonnes.
6. Paul McCartney’s 1979 Christmas song ‘Wonderful Christmastime’ earns him an estimated $400,000 per year even though it has been called one of his worst compositions. 9. Due to environmental concerns, Christmas trees were banned in the White House by then current president Theodore Roosevelt in 1901.
7. Rudolph the Red-Nosed Reindeer was created by Robert L. May for the Montgomery Ward department store in 1939.
WR 11/19 https://thefactfile.org/interesting-facts-christmas/ https://www.thefactsite.com/100-festive-christmas-facts/, google images
10. The Christmas pudding was originally a soup made with wine and raisins.
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Stable on the Strand 2019 CHRISTMAS IN TOWNSVILLE
Stable on the Strand 2019 is on the 18th to 22nd of December at 5:30 pm to 9:30pm. Stable on the strand is owned and run by the stable on the strand Inc., a non for profit organisation whose members are drawn from across the various churches of Townsville. Stable on the strand has been running 17 years going on 18 this year, it commenced in 1999 as a small production at a Mt Louisa church (Mt Louisa House of Praise) using the talents of a few local churches. In 2002 the Townsville City Council invited them to take their stable production to The Strand Park, ‘Stable on the Strand “was born. Stable 2019 entertainment: The Strand park food fair also plenty of educational FREE rides for all children, also Town of Bethlehem Mater Townsville stage- The main stage at the Stable will showcase some of Townsville’s best local talent,The beach stage will come alive from 6:30 to 9:30pm and reflect the rich diverse and vibrant nature of the community, there are also The market music stage, The singing angels and street entertainment keep a look out on the prom
Initials N.T Date: 11/19 Copyright : www.stableonthestrand.com.au
There are FREE books to collect also colouring books activities all through the Stable on the Strand. There are plenty of astist preforming such as on the 18th &19th colin buchanan, 18th one life presents The greatest story ever told , 19th & 20th ben green, 19th & 21st life church band and the 22nd astara Dance community and heap heaps more artist that just a naming a few . The christams story will be Luke chapters 1 & 2 and Mathew Chapters 1 & 2
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Santa on the Strand A FAMILY AFTERNOON ON THE STRAND
The Surf Club Townsville Sun, Dec 15 2019, 3:00 pm - 6:00 pm Come and celebrate Christmas with a photo with Santa on The Strand! Just head over to Picnic Bay Headland, The Strand and get a free expert Santa photo with a gorgeous backdrop of Magnetic Island and The Strand. Enjoy the free kids’ activities including colouring-in and face painting, with an appearance by North Queensland Toyota Cowboys player, John Asiata! MB 19/11
https://whatson.townsville.qld.gov.au/events/santa-on-the-strand, OpenClipart-Vectors from Pixabay
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What’s On TOWNSVILLE DECEMBER
Presented by Townsville Little Theatre, the Father is an astonishingly unguarded play about the cruelties of love and the limits of patience, and the way child-parent relationships become inverted as old age creeps up and mugs us. 04 Dec - 07 Dec 2019 08:00 pm - 09:30 pm every day, until 7th Dec 2019 Matinee performance Saturday 7 December at 2:00pm @Pimlico Performing Arts Centre (PIMPAC) http://www.townsvillelittletheatre.org.au/
Enjoy this festive season on a half-day cruise with SeaLink Cruise into Christmas and celebrate with a difference on a spectacular floating venue overlooking Cleveland Bay, Townsville & Magnetic Island. Christmas at the Cape includes a stopover to one of the region’s most sought-after destinations The Cape Cleveland Lighthouse. 07 Dec - 08 Dec 2019 02:30 pm - 07:00 pm Guests travelling from Magnetic Island will receive a free return transfer to make their way to Townsville prior to the tour (1.35pm at the latest). W: https://www.sealinkqld.com.au/tours/christ mas-at-the-cape
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Ladies and gentlemen, you are cordially invited to the Christmas party of the season. Celebrate the holidays in style with a magical masquerade ball, gourmet 3-course plated dinner and live entertainment This is an 18+ event - ID must be presented at the door. 07 Dec 2019 07:00 pm - 11:59 pm Rydges Southbank 23 Palmer Street, South Townsville QLD
E: monicamartinviolinone@gmail.com Presented by Townsville Academy of Performing Arts. Sometimes it only takes one good song to bring back thousands of great memories, ever vivid and heartwarming. A showcase of TAPA talent not to be missed. 12 Dec - 14 Dec 2019 06:30 pm - 09:40 pm every day, until 14th Dec 2019 Thursday 12 December: 6.30pm - 9.40pm Friday 13 December: 6.30pm - 9.40pm Saturday 14 December: 1pm - 4.20pm Saturday 14 December: 6.30pm - 9.40pm E: ticketshop@townsville.qld.gov.au
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Dance the night away to fantastic live swing music by the Jeremy Hawker Quintet, enjoy a spacious dance floor, and spend time with friends and fellow dancers and close out a busy and exciting 2019! Dress up in Christmas Theme / Outfit / Style and don't forget your dancing shoes! Bring your own drinks and a nice dish to share. Plates, cutlery, water, tea and coffee provided. 15 Dec 2019 06:00 pm - 10:00 pm Surburban Bowling Club 150 Charters Towers Road, Hermit Park P: 0423 217 997 E: swingdancingtsv@gmail.com
You can make a donation at the Townsville City Council website
https://www.townsville.qld.gov.au/
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Strand Park and Riverway events will include a movie on the big screen, food trucks and great local entertainment! This is a FREE event for the whole community.
New Year's Eve at Stage Door 2019 Doors and bar will open from 6pm. 4 hour drink package starts from 8pm. Drop everything and book now for New Year’s Eve! Presenting the “Best of Stage Door” in three brackets until midnight. Sumptuous food, four hour drinks package, countdown to midnight. Put on your Glad Rags as we “Put on the Ritz” for a New Year’s Eve you’ll never forget. Fabulous music, dancing and as usual a whole lot of laughs. 31 Dec 2019 07:00 pm - 11:59 pm Stage Door Theatre Restaurant 5-7 Hayles Avenue, Arcadia Magnetic Island E: ticketshop@townsville.qld.gov.au W: https://stagedoortheatre.com.au/ Splash into the New Year at Townsville City Council’s New Year’s Eve Beach parties! 31 Dec - 01 Jan 2020 07:00 pm - 12:00 am Celebrating at 3 locations!
Strand Park: Starts 7pm – Fireworks at 9pm and Midnight
Riverway: Starts 7pm – Fireworks at 9pm
Nelly Bay: Fireworks at midnight
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Celebrate the people, music and dance that shaped the entertainment industry with NQOMT’s New Year’s Eve variety show The Civic Theatre Comes Alive! With a multitude of local Townsville talent as well as a few special guest appearances this star studded extravaganza is sure to have the whole family’s feet tapping. A great night out for the family to celebrate the New Year in style… A show not to be missed! 31 Dec 2019 08:00 pm - 11:30 pm Townsville Civic Theatre 41 Boundary St, South Townsville E: ticketshop@townsville.qld.gov.au W: https://whatson.townsville.qld.gov.au/cate gories/ticketshop
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DIY Christmas Ornaments USING OLD OR BROKEN CDS
INSTRUCTIONS
1. Cut up Cds into small triangle shapes using the scissors
2. Heat up the hot glue gun
SUPPLIES Cds Hot glue gun Scissors Gold ribbon Glass ball ornament
3. Start applying small bits of glue to the back of the cd triangles that you have cut up and sticking them all over the glass ball, leaving 5mm gaps between pieces to create a mosaic effect.
4. Once glue has set hard, take the little silver capping off the top of the glass ball and insert a gold ribbon into the ball.
5. Your diy ornament is ready to hang on the Christmas tree.
Initials JTC Date 11/19 Copyright cremedelacraft.com
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Community Events DECEMBER TOWNSVILLE
Are you ready to watch the Fire fly? JCU Townsville Fire VS Bendigo Spirit 08 Dec 2019 03:00 pm - 05:00 pm JCU Townsville Fire VS Sydney Uni Flames 15 Dec 2019 01:00 pm - 03:00 pm JCU Townsville Fire VS Perth Lynx 21 Dec 2019 06:00 pm - 08:00 pm Townsville Stadium Murray Lyons Cres, Annandale P: 07 4727 9797 E: ticketshop@townsville.qld.gov.au W: http://wnbl.com.au/townsville/
Celebrate Christmas Together tropic style at Carols by Candlelight! This year’s event brings back the big top tent to showcase:
Headline Act: Justine Clarke
1RAR Band
Local singers and dancers
A special visit from Santa!
The evening will include food stalls, arts and craft workshops, amusements rides and much more. Support the Mayor's Christmas Tree Appeal by purchasing a flame safe candle for $3.
#FireUpTownsville
08 Dec 2019 04:00 pm - 08:30 pm Riverway Oval Gates Open 4pm Pre-Show 5pm Main Show 6.30pm
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Pak Mag Christmas Party Head on over to Fairfield Central Shopping Centre for fantastic festive time with the Pak Mag Team. There will be festive games, loads of prizes to be won, a visit from Santa and FREE family fun.
Townsville's Christmas Festival, Stable on the Strand, celebrates its 18th birthday in 2019 at Townsville's premier event location, Strand Park. Stable on the Strand is one of Australia's most spectacular Christmas events, delighting crowds of 40,000 people over five nights as Christmas is shared with story, song and festivity. 18th – 22nd Dec 2019 W: www.stableonthestrand.com
15th Dec 2019 www.pakmag.com.au
Sit back, relax and enjoy our Monday Morning Movie PokĂŠmon Detective Pikachu with your family and friends. 16 Dec 2019 10:00 am - 12:00 pm Bookings required. FREE P: (07) 4727 8310 E: library@townsville.qld.gov.au W: https://www.townsville.qld.gov.au/facilitiesand-recreation/libraries
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Relax under the stars and bring your Christmas twinkle along to the FREE screening of The Grinch! Find out if the grumpy Grinch who tries to steal Christmas from Whoville gets caught, 20 Dec 2019 07:00 pm - 08:30 pm Finish time is approximate E: enquiries@townsville.qld.gov.au W: https://www.townsville.qld.gov.au
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CityLibraries Kids KIDS ACTIVITIES
Looking for something to do with the younger kids the next following months, well luckily for our Townsville mums and dads City Libraries and Townsville council have planned activity sessions that aren’t just great for you to take the little ones (0 to 5 years) to and be able to wear them out for the day but also be able to socialise with other Townsville parents.
Messy Play Let the kids run wild and explore their creative side while they increase their confidence. Townsville council has put together a range of messy activities located all around Townsville. City Libraries Aitkenvale, 4 Petunia St, Aitkenvale, 4814 QLD. When: Wednesday 13 November Wednesday 20 November Wednesday 4 December Wednesday 11 December Session 1 Time: 9:15 – 10:00 am Session 2 10:30 am - 11:15 am
Freemason's Park, 15 The Esplanade, Pallarenda, 4810 QLD. When: 27 Nov 2019 09:30 am - 11:00 am Alma Bay, 81 Armand Way Arcadia, 4819 QLD. When: 04 Dec 2019 09:00 am - 11:00 am
Story Time Inspire your child's imagination and increase their language development by listening to great children's stories, songs, and rhymes. (Aged 3yrs and over). CityLibraries Flinders Street, Level 1, 280 Flinders Street, Townsville City, 4810 QLD. When: 22 Oct - 10 Dec 2019 10:00 am - 11:00 am Every week on Tuesday, until 10th Dec 2019 Storytime is not held during School Holidays
Raintree Grove at Riverway, 20 Village Blvd, Thuringowa Central, 4817 QLD. When: 09 Nov 2019 09:30 am - 11:00 am
F.C 06/11/2019 https://whatson.townsville.qld.gov.au/search?query=kids%20+ecategory:[]%20evenueID:[]%20etype:
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CityLibraries Thuringowa Central, 86 Thuringowa Drive, Thuringowa Central 4817 QLD. When: 23 Oct - 11 Dec 2019 10:00 am - 11:00 am Every week on Wednesday, until 11th Dec 2019 Storytime is not held during School Holidays CityLibraries Aitkenvale, 4 Petunia St, Aitkenvale, 4814 QLD. When: 25 Oct - 13 Dec 2019 10:00 am - 11:00 am Every week on Friday, until 13th Dec 2019 Storytime is not held during School Holidays
Toddler Time Joining Toddler Time will help with developing your toddler's concentration and early literacy skills with fun songs, dance and a story. (Aged 18 months and over). CityLibraries Thuringowa Central, 86 Thuringowa Drive, Thuringowa Central 4817 QLD When: 22 Oct - 10 Dec 2019 09:15 am - 11:30 am Every week on Tuesday, until 10th Dec 2019 Toddler Time is not held during School Holidays Session 1 9.15 to 10.15am Session 2 10:30 to 11:30am CityLibraries Flinders Street, Level 1, 280 Flinders Street, Townsville City, 4810 QLD. When: 23 Oct - 11 Dec 2019 10:00 am - 11:00 am Every week on Wednesday, until 11th Dec 2019 Toddler Time is not held during School Holidays
CityLibraries Aitkenvale, 4 Petunia St, Aitkenvale, 4814 QLD When: 24 Oct - 12 Dec 2019 10:00 am - 11:00 am Every week on Thursday, until 12th Dec 2019 Toddler Time is not held during School Holidays
Baby Rhyme Time Discover nursery rhymes with your baby. Develop your child’s pre-emergent literacy skills. (Aged 0 to 24 months). CityLibraries Aitkenvale, 4 Petunia St, Aitkenvale, 4814 QLD When: 23 Sep - 25 Nov 2019 10:00 am - 12:00 pm Every week on Monday, until 25th Nov 2019 Baby Rhyme Time is not held during School Holidays Session 1 10am to 11am Session 2 11am to 12pm CityLibraries Thuringowa Central, 86 Thuringowa Drive, Thuringowa Central 4817 QLD When: 24 Oct - 12 Dec 2019 09:15 am - 11:30 am Every week on Thursday, until 12th Dec 2019 Baby Rhyme Time is not held during School Holidays Session 1 9:15 - 10:15am Session 2 10:30 - 11:30am Event contact Information: P: (07) 4727 8310 E: library@townsville.qld.gov.au W: https://www.townsville.qld.gov.au/facilitiesand-recreation/libraries
F.C 06/11/2019 https://whatson.townsville.qld.gov.au/search?query=kids%20+ecategory:[]%20evenueID:[]%20etype:
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Brighten Your Home This Summer. SUMMER HOMES.
Here are eight simple ways to add that pop of colour and make your home look brighter and better this summer.
1. Firstly just by simply adding lemons to your flower vases, this hides the overstuffed look of flower stems in a glass vase by lining the vases.
3. Display fresh fruits and veggies in a simple bowl or make a pretty display using tall clear vases, filled with lemons, apples, and oranges.
2. Add bright colour cushions to your bed and couches in your home try brining in bright colours such as yellows, pinks, blues and oranges.
4. Add sheer or white curtains to darker rooms. This takes advantage of natural IF.C 11/11/2019 https://www.momtastic.com/life/172859-7-easy-ways-to-brighten-up-your-home-for-summer/ https://inspirationsandcelebrations.net/2018/06/brighten-home-summer.html https://www.shemazing.net/five-ways-to-brighten-up-your-home-without-paint/
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light and will help make the room appear bigger and brighter.
7. Add a new bright or colourful bed spread set to your room.
5. Add mirrors to smaller rooms. By adding mirrors to smaller rooms it gives the illusion to make the room look bigger as well as reflecting and distributing light throughout the room to make it appear brighter.
8. Add an accent rug, this great way to transform any room. Choose one with fun patterns and bright colours to dress up a plain space.
6. Add bright paintings and switch out the dull photo frames to brighten up any space this also add some personality to your home.
IF.C 11/11/2019 https://www.momtastic.com/life/172859-7-easy-ways-to-brighten-up-your-home-for-summer/ https://inspirationsandcelebrations.net/2018/06/brighten-home-summer.html https://www.shemazing.net/five-ways-to-brighten-up-your-home-without-paint/
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New Years Eve Townsville WHERE THE FIREWORKS WILL BE
Celebrating at 3 locations! Strand Park: Starts 7pm – Fireworks at 9pm and Midnight Riverway: Starts 7pm – Fireworks at 9pm Nelly Bay: Fireworks at midnight Strand Park and Riverway events will include a movie on the big screen, food trucks and great local entertainment! Free event.
Initials JTC Date 11/19 Copyright whatson.townsville.qld.gov.au
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Wallaman Falls SOMEWHERE COOL TO VISIT IN TOWNSVILLES HOT SUMMER
Visit the Southern Hemisphere’s largest single drop waterfall, just 2.5 hours from Townsville! Wallaman Falls sits pretty amongst the rainforest of Girringun National Park – hike down to the base of the falls and, if the view wasn’t enough, reward yourself with a quick dip beneath the monster waterfall! The Wallaman Falls, a cascade and horsetail waterfall on the Stony Creek, is located in the UNESCO World Heritage–listed Wet Tropics in the locality of Wallaman, Shire of Hinchinbrook in the northern region of Queensland, Australia. The waterfall is notable for its main drop of 268 metres (879 ft), which makes it the country's tallest single-drop
InitialsJTC Date11/19 Copyright townsvillenorthqueensland.com.au/;https://en.wikipedia.org/
waterfall. In total, the falls descend over 305 metres (1,001 ft). The pool at the bottom of the waterfall is 20 metres (66 ft) deep. An estimated 100,000 people visit the waterfall annually. The geological history of the formation may be traced back some 50 million years, when the uplift of the continental margin in the region created modern landforms. The Herbert River, which previously flowed west, began to cut through the terrain en route to its outflow in the Coral Sea. The gorge produced by this erosive action gradually retreated inland along the Herbert River's course at a rate of 40 centimetres (16 in) per hundred years.
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Beautiful but Deadly A GUIDE TO STAYING ALIVE IN NORTH QUEENSLAND
With the Christmas period upon us, many locals and tourists will be taking advantage of the holidays to enjoy the wide-ranging activities that North Queensland has to offer. So whether you are going fishing, enjoying the beach or camping in the great outdoors there are some constant dangers to be aware of.
Sharks To minimise a potential shark attack, never swim or surf at night, after dusk, before dawn and never swim alone. Make sure to observe any shark warning signage and swim between the flags at all times.
Crocodiles If camping or boating in known crocodile habitats, take extreme caution and do not even enter shallow water for your own safety. Never disregard any warning signage.
Irukandji and Box Jellyfish Whilst the Irukandji’s sting does potential harm to humans the larger box jellyfish is typically fatal if not treated immediately. Do not remove the tentacles from the skin after being stung. Administer vinegar to the affected area until medical assistance arrives.
WR 11/19 https://www.health.qld.gov.au/news-events/news/14-of-queenslands-most-dangerous-creatures-where-they-are-and-how-to-prevent-andtreat-attacks, google images
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Venomous Snakes
Other Marine Life
North Queensland has a diverse variety of reptiles but also some of the world’s most deadly snakes such as the red belly black snake, eastern brown, tiger snake, taipan and death adder. If bitten, apply a pressure immobilisation bandage to reduce venom absorption.
The blue-ringed octopus can be found in shallow rock pools and will bite when provoked. Call an ambulance immediately. Stonefish injuries often occur due to their camouflage abilities as they are unwarily stepped upon. Their dorsal fin spines carry a venomous toxin. Cone shells usually wash up close to shore and are picked up due to their unsuspecting shell designs. The sting of a cone shell can lead to eventual cardiac arrest.
Spiders Both the redback and funnel web spider can cause serious pain from their venomous bites. A pressure immobilisation bandage can be used to treat a funnel web bite but a redback bite requires an ice pack to relieve the pain. Seek medical attention ASAP if bitten by any of these arachnids.
Always respect the warning signs and don’t take any unnecessary risks this season for you or your family. Be safe as we head into 2020. WR 11/19 https://www.health.qld.gov.au/news-events/news/14-of-queenslands-most-dangerous-creatures-where-they-are-and-how-to-prevent-andtreat-attacks, google images
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Wet Season TAKE THE STEPS TO BEST BE WELL PREPARED
The wet season is at our doorsteps for another year in Townsville Due to the major devastation of a monsoonal flooding which was unexpected and also was all the damages which was received in 2018/2019 scheduled wet season impacted the whole community of Townsville which saw thousands of local residents lose their homes and all their belongings after the worst monsoonal floods ever seen in this region for many years, lives were lost and residents being evacuated from their properties due to the high rising levels of rain water which almost
broke through the banks of the catchment gates of the Ross River dam almost to the point the local authority eventually decided to open the gates of the dam to ease the
Initials D.M Date 11/19 Copyright http://www.bom.gov.au/qld/index.shtml?ref=hdr www.townsville.qld.gov.au/__data/assets/pdf_file/0014/3128/GRT_2018_Book_Web.pdf
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tensions on the banks of the catchment which unfortunately saw more residents lose their homes and all their belongings . Townsville residents have been struggling to find normality and most are still continuing to struggle, though with a resilient heart and a sense of community, the local residents banded together to ensure everyone who needed help were well assisted and were rescued and received relief where required.
It is almost 12 months since this devastation occurred in this community and once again for another season the wet season is at our doorsteps. Thankfully there are lower than usual numbers of cyclones expected for 2019/2020 wet season which usually stems from November – April annually, due to “hit or miss� nature of the tropical lows and thunderstorms with considerable variations according to the Bureau of Meteorology.
Included on their website are emergency contacts and services also provided is an emergency kit checklist which can be vital when encountering a cyclone or a severe wet season, also provided is a how to prepare your home and family for a cyclone and bushfires checklist on how to best prepare for such events if and when they occur.
Tropical mosquitos are also deadly inclusion come wet season with high volumes of water around the house which can contribute to the rise in tropical diseases that can be deadly and detrimental such as Dengue fever and Ross River fever and even in some cases these are and can be fatal. For more information please call 1300878001. There are many dangers in life but these are just a few you may encounter living up in the tropical part of Queensland, so I do recommend to take all measures required to stay safe, be well informed and well prepared for these natural disasters when they do occur because some things are just unavoidable. For more information on how to be prepared you can go to: https://www.townsville.qld.gov.au/
Townsville council have continued over the years to provide a disaster guide in living in North Queensland section on their website with all required information needed to get you ready, information to plan and prepare for the this upcoming round of wet season. Initials D.M Date 11/19 Copyright http://www.bom.gov.au/qld/index.shtml?ref=hdr www.townsville.qld.gov.au/__data/assets/pdf_file/0014/3128/GRT_2018_Book_Web.pdf
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Wildlife WILDLIFE IMPACTED BY THE RECENT BUSHFIRES
WILDFIRES ACROSS THE EASTERN COAST OF AUSTRALIA DEVASTATE KOALA POPULATION. In 1992 the New South Wales government first listed the Koala as ‘Rare and Vulnerable’ and was later confirmed as VULNERABLE within the Threatened Species Conservation Act 1995. In recognition of the continuing decline of Koalas and Koala habitat in NSW, in early 1995, the NSW Government introduced State Environment Planning Policy No 44 - Koala Habitat Protection (SEPP 44). This is the first state-wide species-specific planning policy introduced by any government in Australia.
Nature Conservation Act 1992. This area stretches from Gladstone, south to the Queensland/New South Wales border and as far west as Toowoomba. The decision was based on evidence supplied to the Scientific Advisory Committee, including: Koala mortality rates; rates of habitat loss, fragmentation and degradation; Koala
March 2004, the Queensland Government upgraded the Koala's conservation status from 'Common' to ‘VULNERABLE’ throughout the South East Queensland bio-region, under the Initials D.M Date 11/19 Copyright www.couriermail.com.au/news/queensland/weather/qld-fires-extra-fire-crews-pour-in-to-battle-sunshine-coast-blaze/newsstory/1decb4d3255f179bb4e590ac4d7f01d2 www.friendsofthekoala.org/donations-and-support/ www.manningrivertimes.com.au/story/6465531/how-you-can-help-wildlife-impacted-by-bushfires/ www.ladbible.com/news/animals-hundreds-of-koalas-killed-as-australia-is-savaged-by-bush-fires-20191109
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found in burnt bushland south of Port Macquarie, by a member of the public. Hundreds of Koalas are believed to be burnt alive, Koala Conservation Australia believes that over 350 koalas living on the reserve of the north coast town have died. Animal carers nearby have been nursing rescued koalas, bandaging them and feeding them eucalyptus leaves and formula. population estimates; modelled Koala population decline and extinction risks; and projected human population growth. Among other things, the upgrade from ‘Common’ to ‘VULNERABLE’ should afford Koalas in the South East Queensland Bioregion a higher level of protection from habitat clearing and other threatening processes than was previously the case. The Queensland government upgraded the Koala Status to ‘VULNERABLE’ in 2015. recently we have seen a large part of northern New South Wales through pass the border to Queensland has deeply been affected by the bushfires which has not only impacted the local community but also the wildlife in these local areas. Injured koalas have received life-saving treatment after surviving devastating bushfires on the New South Wales mid-north coast.
NSW fires see more than 850,000 hectares destroyed so far this season and has become a major issue for the wildlife in these areas. The Crestwood Drive fire on the NSW mid-north coast has burnt through almost 3,000 hectares of critical koala habitat. Wildlife rescue organisations FAWNA and Koalas in Care are yet to see the real cost to our native wildlife from the bushfires around the Mid-Coast and Lake Innes/Lake Cathie areas. Christeen McLeod of Koalas in Care expects that the true toll to the local koala population won't be known for a few weeks yet. "People should be looking out over the next few weeks for sick/burnt animals to burn up," Christeen said.
FAWNA patrolled Nine Mile Beach at Forster Tuncurry on Sunday to see if any injured wildlife would come out of the fires onto the beach. Six wallabies and one injured wallaby off the beach were collected yesterday.
The first rescued koala was admitted to the Port Macquarie Koala Hospital after it was
The fires have brought an outpouring of concern from people worried about native wildlife. Both FAWNA and Koalas in Care have been inundated with offers of help from
Initials D.M Date 11/19 Copyright www.couriermail.com.au/news/queensland/weather/qld-fires-extra-fire-crews-pour-in-to-battle-sunshine-coast-blaze/newsstory/1decb4d3255f179bb4e590ac4d7f01d2 www.friendsofthekoala.org/donations-and-support/ www.manningrivertimes.com.au/story/6465531/how-you-can-help-wildlife-impacted-by-bushfires/ www.ladbible.com/news/animals-hundreds-of-koalas-killed-as-australia-is-savaged-by-bush-fires-20191109
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people offering assistance to the organisations.
donate to purchase and distribute drinking stations in a bid to help koala and wildlife survival.
Both organisations are extremely grateful for the offers of help, but they say the best way people can help is by donating money, as they are both non-profit organisations. There is a need to purchase specialised burn cream and food, primarily, and donated funds will assist greatly. While people might want to be hands on in helping injured wildlife, FAWNA and Koalas in Care can only use trained wildlife rescuers and carers to handle wildlife.
If you find a native animal needing assistance, immediately call RSPCA Queensland on 1300 ANIMAL (1300 264 625). FAWNA on 6581 4141 or Koalas in Care on 6552 2183 or 0439 406 770, and wait for instruction on what to do next. To donate to FAWNA go to www.fawna.org.au and to donate to Koalas in Care go to www.koalasincare.org.au. Both websites have online donation facilities. Also there are the efforts for donation to be collected for a Koala’s hospital in the northern river region as the wildlife with more immediate treatment needed have been Transported to the Currumbin Wildlife Hospital and even to the Australian Zoo Wildlife Hospital, Also with heavy campaigning to commence in the next year or two for the koala hospital in Northern rivers region, www.friendsofthekoala.org/make-onlinedonation/ so every donations count.
In Townsville our very own Billabong Sanctuary will give assistance for Koals and any other native animals that hurt from bushfires. https://www.billabongsanctuary.com.au/koal a
Port Macquarie Koala hospital has also set up a go fund me page and has urged people to Initials D.M Date 11/19 Copyright www.couriermail.com.au/news/queensland/weather/qld-fires-extra-fire-crews-pour-in-to-battle-sunshine-coast-blaze/newsstory/1decb4d3255f179bb4e590ac4d7f01d2 www.friendsofthekoala.org/donations-and-support/ www.manningrivertimes.com.au/story/6465531/how-you-can-help-wildlife-impacted-by-bushfires/ www.ladbible.com/news/animals-hundreds-of-koalas-killed-as-australia-is-savaged-by-bush-fires-20191109
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Labour Hire TOWNSVILLE LABOUR HIRE DIRECTORY
ACHIEVE GROUP Hiring areas:
Administration
Education
Civil Labour
Law
Diesel Fitters
Business Management
Legal
Agriculture
Real Estate
Hospitality
Engineering
Labour Hire
Mining
Sales And Marketing
Allied Health
Accounting
Contact details
Phone: 1300 129 732 Website: http://www.achievegroup.com.au/ Address: 18 Ingham Rd, West End QLD 4810
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ADECCO Hiring areas: Melbourne, Sydney, Brisbane, Perth, Adelaide, Canberra, Qld
Accounting & Finance
Trades & Technical
Call Centre & Customer Service
Engineering
Sales & Marketing industry
Property & Construction
Manu acting & operations
Transportation & logistics
Contact details
Phone :( 07) 47722 9900 Website: https://www.adecco.com.au/ Address: 42 Sturt St Townsville Qld 4810
AWX Hiring areas Townsville
Administration and Office Support
Farming, Animals and Conservation
Transport and Logistics
Food Processing
Call Centre and Customer Service
Landscaping
Civil Construction
Mining
Community Services and Development
Trades and Services
Manufacturing
Construction
Education and Training
Contact details Phone: 4417 7300 Website: https://www.awx.com.au/ Address: 123 Ross River Rd, Mundingburra QLD 4812
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CIVIL SAFETY Hiring areas Townsville, Weipa, Yatala, Darwin, Rockhampton, Moranbah
High Risk
Construction
Civil
Confined Space
Short Courses
Mining
CSQ Funding
Indigenous Engagement
Contact details
Phone: (07) 4408 8015 Website: www.civilsafety.edu.au Address: 79 Perkins st, South Townsville Qld 4810
CORESTAFF Hiring areas:
Administration & office support
Mining & resources
Construction
Transport
Engineering
Warehousing
Agriculture and aquaculture
Logistics
Manufacturing
Trades & services
Maintenance
Contact details
Phone: (07) 4771 8200 Website: https://www.corestaff.com.au/workingwith-us/ Address: 458 Flinders St Townsville City, QLD
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EXTRA STAFF Hiring areas:Albury,Townsville,Rockhampton,Perth,Mackay,Moorchydoore,Rocklea
Building Construction
Transport & Logistics
Civil & Infrastructure
Hospitality
Manufacturing & FMCG
Trades & Labour
Mining & Resources
Contact details
Phone:1300 662 511 Website: www.extrastaff.com.au Address:501 Flinders Street, Townsville Qld 4810
HAYS Hiring areas:Sydney,Melbourne,Brisbane,Adelaide,Canberra,Perth,Hobart,Townsville
Architecture
Education
Banking
Oil & Gas
Construction
Trades & Labour
Contact Centres
Resources & Mining
Defence
Digital Technology
Contact details
Phone:(07) 47715100 Website:hays.com.au Address:Level 6,Suncorp Tower 61-73 Sturt St,Townsville Qld 4810 Hays is an recruitment company that helps you to find the job that you want by visiting their website you can read information about hays and want they offer to you.
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NQ EMPLOYMENT Hiring areas:
•
Asset Management
•
Land Care and Horticulture
•
Recycling
•
Car detailing
•
Administration
Contact details
Phone: 4775 1113 Website: http://www.nqemployment.org.au/ Address: 23 Casey St, Aitkenvale QLD 4814
PROFESSIONAL TRAINING SOLUTIONS Hiring areas: Townsville
High Risk-Machinery Licenses
Mining & Construction
Machinery Courses
EPW License
Industry short Courses
Forklift
Contact details
Phone:0419 793 063 Website: https://professionaltrainingsolutions.com.au/ Address:132 Southwood Rd Stuart Qld 4811
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PROTECH Hiring areas:
•
Concreters
•
Excavator Operators
•
Maintenance Supervisor
•
Civil Labour
Contact details
Phone: 4771 7600 Website: http://www.protech.com.au/job-seekers Address: unit 1/237 Charters Towers Rd, Mysterton QLD 4812
PRECRUITMENT Hiring areas Townsville and Cairns
Accountancy
Engineering
Admin and Secretarial
Hospitality and Catering
Building and Construction
Trades and Services
Call Centre and Customer Service
Contact details Phone: 4796 8800 Website: https://precruitment.com.au/ Address: 7 Barlow St, South Townsville QLD 4810
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SAFE OPTION SOLUTIONS Hiring areas Townsville, and North Queensland
Environment Safety
Accredited Training
First Aid Training
Rigging & Safety Audits
Workplace Safety
Rescue Medical
Confined Space
Contact details
Phone:(07) 47720241 Website: http://www.safeoptionsolutions.com.au/ Address:24 Ethel St, Hyde Park Qld 4812
TP HUMAN CAPITAL Hiring areas Townsville, and North Queensland
Administration
Accredited Training
Diesel and Light Vehicles Fitters
Mining
Labour
Pay Rolling
Computer Training
Professional Development Training
Contact details
Phone: 4772 3800 Website: https://www.tphumancapital.com.au/ Address: 1/48 Gregory St, North Ward QLD 4810
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WORKPAC REQURUITMENT Hiring areas
Accounting and Finance
Mining
Administration and Office Support
Recourses and Energy
Construction
Manufacturing
Engineering
Transport and
Nursing
Logistics
Solar
Trades and Services
HR and Recruitment
Contact details
Phone: 4759 4622 Website: https://www.workpac.com/recruitmenttownsville Address: Hyde Park Shopping Centre, 12/36 Kings Road, Hyde Park QLD 4812
WORKSAFE CONNECT Hiring areas: Brisbane, Townsville
Asbestos
High Risk Work Licenses
Confined Space
Mine induction
WHS & First Aid
Height Safety
Construction
Contact details Phone:(07) 47289866 Website: www.worksafeconnect.com Address:327 Bayswater Rd Garbutt, Townsville Qld 4810
Initials Date Copyright
DI Y
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DIY Tealight Snowmen EASY TO MAKE CHRISTMAS ORNAMENTS
Here’s what you’ll need for the project:
Battery operated LED tealights
1 black sharpie marker
Red ribbon
Red pipe cleaners
Red pom poms
1 orange sharpie
Glue gun
Scissors
Ruler
Black felt (optional)
1. Holding the tealight, turn it so the flame is facing upwards. This will become our snowman’s carrot nose.
IWR 11/19 https://onelittleproject.com/tea-light-snowman-ornaments/2/ Google images
2. Use the black sharpie to draw the snowman’s face on the surface of the tea light. Be creative!
3. Cut a piece of red pipe approximately 6.5cm long.
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4. Curve it around the tealight and then add a small line of glue on both ends to hold it in place. Don’t glue it all the way as we’ll need to be able to slide the ribbon under the pipe cleaner later!
7. Add a small line of glue to the ‘scarf’ as shown in the picture below. Next, attach it to the back of the tealight. The scarf should pop back into position without any more glue.
5. Add some glue to where the ears would be and attach the red pom poms.
6. Cut out a piece of ribbon to be approximately 11.5cm long. Then cross it over itself like the image below and add some glue to hold it together.
Merry Christmas! IWR 11/19 https://onelittleproject.com/tea-light-snowman-ornaments/2/ Google images
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8. Cut a piece of the thinner ribbon to be about 28cm long and slide it under the pipe cleaner. Tie a small knot in the ribbon to keep it together. The ribbon will allow the tealight snowman to be displayed as a unique ornament for your Christmas tree.
10. Here’s our finished tealight snowman.
To add some festive variety, use different coloured ribbon and or pom poms to create unique variations of snowmen. For those who prefer a more traditional snowman, some black felt can be used to form a top hat.
9. To complete the overall look of our snowman, we’ll need to colour the tealight ‘flame’ with our orange sharpie to produce the desired carrot nose effect.
IWR 11/19 https://onelittleproject.com/tea-light-snowman-ornaments/2/ Google images
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Christmas Bauble Wreath GREET YOUR GUESTS WITH THIS AMAZING FRONT DOOR DECORATION
Step 1: Take your wire coat hanger, untwist the end and bend into a circle shape.
Step 2: Thread baubles onto the wire, alternating colours and sizes as you go. (You may want to glue the caps on first for extra strength.)
Step 3: Twist the two ends of the coat hanger back together carefully with pliers.
You will need: Baubles (approximately 60)
Step 4:
Wire coat hanger
Make a bow with some ribbon to hide the wire at the top and add a little foliage to finish off the wreath.
Wire cutters & pliers Hot glue gun Ribbon Scissors Foliage Wire (to wrap around foliage) The baubles need to be at least two different sizes (smaller ones help to fill gaps), but three is more effective. It is also a good idea to get them into some sort of order before you start.
KS 11/19 Hammonds-UK
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DIY Christmas Snow Globes A FUN AND EASY DIY CHRISTMAS PROJECT
Instructions
DIY Snow Globe Supplies -
Clean jars with lids
-
Distilled water
-
Glycerin (available at most
1) First up, make sure your jars are cleaned and dried thoroughly. Using your sandpaper, scuff up the underside of the lid and then attach your chosen figurines using a bit of epoxy. Epoxy is going to be your best defence against water over time, but it can be a bit thick and stinky so be sure to use it according to the manufacturer’s instructions.
pharmacies) -
Plastic or ceramic animals, trees and/or figurines
-
Tinsel glitter
-
Epoxy
-
Sand paper
2) Let the epoxy set completely and then fill your jar just short of full with distilled water. (You can get distilled water anywhere that you buy bottled water.)
Initials M.B Date 20/11 Copyright Copyright https://thesweetestoccasion.com/2012/12/diy-snow-globes/ https://thesweetestoccasion.com/2012/12/diy-snow-globes/, Google Images
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3) Next up, add the tiniest drop of glycerin to the water. If you add too much it’s going to make the water kind of thick and chunky so depending on the size of your jar, you’re likely not going to want more than a drop. The glycerin helps suspend the glitter in the water, giving it that snowy effect.
5) And that’s about it! Insert your figurine and screw the lid on firmly and give it a good shake! I absolutely love how these turned out.
4) Add your glitter to the jar, using more or less depending on how snowy you’d like your snow globe to appear. For best results, I found using tinsel glitter (which has larger glitter particles) worked best and gave the best snow like look.
Initials M.B Date 20/11 Copyright https://thesweetestoccasion.com/2012/12/diy-snow-globes/ https://thesweetestoccasion.com/2012/12/diy-snow-globes/, Google Images
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DIY: Pallet UPCYCLED WOOD PALLET CHRISTMAS TREE
WHAT YOU NEED (* Optional): Wooden Pallet Tree topper (Star) Staple Nails (Recommended) Hot Glue Sticks Sand Paper * Wood or Acrylic Paints * Christmas Lights * Baubles/Ornaments *
METHOD 1.
2. 3.
TOOLS: Hammer Paint Brush Hot Glue Gun Graphite Pencil
Remember, Red, Blue and Yellow are your primary colours. The following are your secondary colours: Red and Blue – Purple Red and Yellow – Orange Blue and Yellow – Green. 4.
T.W 11/19 Google, Pintrest
Retrieve your ordinarily sized wooden pallet. If you want to or need, clean it up using sandpaper. Decide if you will paint the pallet, or just use lights to make the shape of the tree. (If you aren’t painting the pallet, skip to step 5) Depending on what colour you will be painting, mix up your colours.
Using your graphite pencil, draw out the design of your tree. Much like a skirt, will become wider at the bottom of the tree.
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7.
5.
6.
Follow a rough “figure 8” pattern vertically down the pallet, nail the side ends of the lights to make the leaves. Remember to gradually spread the pattern out further down to follow the growing width of the tree. Once reaching the bottom, you can repeat the pattern in the opposite direction if you have remaining slack.
Using your brush, you want to paint within your outline until the shape of a Christmas tree is formed. Let it dry for several hours. (If you are just hanging Baubles/Ornaments, skip to step )Take your Christmas lights and find the end without the plug, or battery pack if they are battery powered. Much like an actual Christmas tree, use the staple nails to nail the top of the cord upwards like the top of an actual Christmas tree. This’ll be where you want to hang or glue your star. 8.
Choose your baubles/ornaments, make sure they have a string. Using staple nails, as if you were decorating a normal tree; choose random locations to place your baubles/ornaments and nail them to the pallet. 9. Now for the final touch, the star needs to be placed onto the tree. If it has a string or can be simply be placed upon the top of the cord then hot glue isn’t required. Hot glue the star to the top of your tree. 10. Place the pallet somewhere to show off, turn it on and admire your work of art! Extra: Paint the background of the pallet, add a few little stick ons, experiment with all kinds of painting techniques. Mix and match with tinsel, add more ornaments. Maybe add a theme to your tree, make a big yellow Batman tree, or a red and blue Star Wars tree!
T.W 11/19 Initials T.W Google, Pintrest Date 11/19 Copyright Google, Pinterest
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Snowflake Window Clingers CHRISTMAS CRAFT.
1. Find yourself a template of snowflakes you like and print them off. 2. Cut off the zipper part of the freezer bag – it will just get in the way. Slide your template into the freezer bag.
Here’s what you’ll need to make them:
puffy paint
Glitter
Tape
A large freezer bag
A snowflake template
IF.C 14/11/2019 https://onelittleproject.com/snowflake-window-clings/
3. Make sure the paper is all the way to the end of the bag, and add a piece of tape to both the front and back to keep it from slipping and sliding around in the freezer bag.
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4. Use the puffy paint to trace over the snowflake shape on the template. Make sure to add a lot so they are easy to pull off.
6. Wait at least 48 hours for the puffy paint to dry. 7. Once they were dry, gently shake off the excess glitter onto some newspaper.
8. Peel off the snowflakes from the freezer bag. If you have trouble, put them in the fridge for a few minutes, and they peel right off.
5. While the paint is still wet sprinkle over glitter, try making all different coloured ones.
Now you can place them on windows all around your home, giving it that Christmas felling.
IF.C 14/11/2019 https://onelittleproject.com/snowflake-window-clings/
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Pop-Up Gift Card Holder CREATE A CARD THAT HAS A GIFT CARD POP-UP WHEN YOU OPEN THE CARD
SUPPLIES One 5 1/2" x 8 1/2" piece of cardstock or patterned paper for card base Two 4" x 5 1/2" pieces of cardstock or patterned paper One 1" x 11 1/4" piece of patterned paper for belly band Scoring tool Gift card with envelope Strong adhesive
Step 2
3/4" Circle punch
Decorate inside of card with stamps or patterned paper.
1 3/8" Circle punch Bone folder
INSTRUCTIONS
Step 3 Score each of the 4" x 5 1/2" pieces of cardstock or patterned paper at 1", 2" and 3" on short side.
Step 1 Score the 5 1/2" x 8 1/2" piece of cardstock at 4 1/4" on the long side.
Initials JTC Date 11/19 Copyrighthttps://www.splitcoaststampers.com/
Hint: Using patterned paper will make it less bulky.
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Step 4
Step 8
Apply strong adhesive on the 1" sections of the top and bottom of each piece.
Attach envelope to front of pop-up piece.
Step 9 Step 5 Attach one scored piece to inside of card, aligning at center score line.
Attach other scored section to front of first attached section, aligning at base
Step 6 Align other end of scored piece at center of card base and adhere to other half of card.
Step 10 Align end of scored piece at base of attached section and adhere to card. Step 7 Cut flap off gift card envelope. Punch a 1 3/8" semi-circle at top.
Initials JTC Date 11/19 Copyrighthttps://www.splitcoaststampers.com/
Decorate inside and outside of card to suit and your done.
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DIY: Wrapping Paper CREATE YOUR OWN PRINTED PAPER
METHOD 1. First decide on shape you like, you can find free templates through pintrest or draw free hand
MATERIALS Brown Paper Whiteboard Eraser – you could also use a thick sponge Craft Knife Chalk Ink Pad - you could also paint Cotton Twine – you could also use ribbon * All materials were purchase from Officeworks for a total of $25 (the brown paper roll was 25m)
Initials L.B Date 11/19 Copyright
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2. Draw the shape you want onto the eraser
3. Take the craft knife and cut the shape out, make sure the shape has enough height.
Initials L.B Date 11/19 Copyright
4. Using the chalk ink pad, create a pattern with the eraser stamp.
5. Allow to dry before use.
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DIY: Gift Bags MAKE YOUR GIFT BAGS FROM WRAPPING PAPER
MATERIALS
METHOD
Scissors
Step 1 Roll out some of your wrapping paper and place the oddly shaped item that you want to wrap on top of it. Make sure you use enough wrapping paper to cover the item. Cut your wrapping paper to size.
Double sided tap Hole punch Ribbon Wrapping paper
Initials L.B Initials Date 11/19 Date Copyright Copyright https://designertrapped.com/how-to-make-a-gift-bag-from-wrapping-paper
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Step 2 Place your paper face down on your table. Fold the right and left sides in until they meet in the middle and overlap some. Tape the seam.
Step 6 Open your bag. Then fold the top of the bag over to the back side. Use your hole punch to punch holes for the ribbon of your choosing.
Step 3 Fold the bottom of the wrapping paper up to create the bottom of the bag.
Step 4 Separate the two pieces of wrapping paper and flatten out the corners to create a diamond shape.
Step 5 Fold the top and bottom corners in toward the middle of the diamond. Tape in place.
HINTS You can also add handles. Just fold the top of the bag in by an inch to strengthen it and the punch holes and use twine or ribbons for the handles.
You can also use plain paper and stencil your own design onto the gift bags.
Initials Date Initials L.B Copyright Date 11/19 Copyright https://designertrapped.com/how-to-make-a-gift-bag-from-wrapping-paper
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Furoshiki GIFT WRAPPING JAPANESE STYLE
MATERIALS
A piece of scrap fabric, roughly one metre by one metre for a medium sized box. Small boxes to place your gifts inside This wrapping style works for any shape and size
Initials L.B Initials Date 11/19 Date Copyright Copyright http://frame.bloglovin.com
METHOD 1. Line the fabric up with the point towards you. Place your box in the middle with the flat side towards you.
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2. Start by folding one side towards the box.
3. Fold it over the top of the box.
6. Do that for both sides then fold one side up.
7. Fold the other side up and pull both the fabric tails tight.
8. Tie in a knot.
4. Do the same for the other side. (use a pin to hold together)
9. Do a double knot.
5. Fold the sides in towards the middle.
10. Voila!
InitialsL.B Initials Date11/19 Date Copyrighthttp://frame.bloglovin.com Copyright
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DIY: Xmas Crackers PERSONALISE YOUR XMAS
MATERIALS Cardboard tubes from rolls of kitchen paper cut to size (alternatively you can buy rolls, $3 for 10, from Spotlight. Cracker snaps are available at Spotlight (Artwrap Bonbon Snaps in Natural $1.99 for 10), craft stores, party stores, etc.
Initials L.B Initials L.B Date 11/19 Date 11/19 Copyright https://www.homestolove.com.au/ Copyright https://www.homestolove.com.au/
Coloured paper Curling ribbon or string PVC glue & double sided tape Small gifts or lollies Dad jokes Paper hats
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STEP-BY-STEP
4. Pinch one end and tie with ribbon or string.
1. Place a cracker snap inside a cardboard tube and secure well with glue.
5. Insert trinkets through the other end and secure with matching ribbon or string. 2. Cut the wrapping paper of your choice into lengths to wrap snugly around the cardboard tube, leaving a 3cm overhang on each end to disguise the ends of the snap. 3. Roll the bonbon in wrapping paper and secure with double-sided sticky tape.
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TIP Keep your Christmas wrapping paper scraps for your crackers to tie your Christmas decor together! Use a metallic pen to write the names of your guests on the bonbons for an even more personal touch.
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Candy Cane Centrepeice D.I.Y – STEP BY STEP
After careful consideration and hours of surfing the net for a cheap way to decorate the table at Christmas lunch or dinner, I was super excited when I came across this D.I.Y candy cane centrepiece!
InitialsZ.Vaculka Z.V Date 11/2019 11/19 Copyright https://happyfamilyblog.com/diy-candy-cane_vase Copyright https://happyfamilyblog.com/diy-candy-cane_vase
So easy to make with only 3 simple steps, all the things you need, you can find at your local Reject Shop and around your home.
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What you will need
1 Vase ( Can use a glass jar or tin can from non-perishable items)
30-40 Candy canes (More or less depending of circumference of jar/vase.)
Rubber band
Flowers
Ribbon
Step 2 Once vase/jar is fully covered, tie a ribbon to cover rubber band and secure with hot glue.
Step 3 Step 1 Secure a rubber band around the middle of vase/jar to hold candy canes. Continue threading the candy canes through rubber band until fully covered.
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Your vase is now compete, just add flowers and enjoy!
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DIY: Christmas Table IDEAS FOR HOSTING A HOLIDAY PARTY ON A BUDGET
Hosting a holiday party should be fun not a chore and shouldn’t cost the earth. All the DIY projects in this article can be completed in a matter of minutes and are super fun to make with little ones or friends as you prep for the party. You can make many of them with pieces you are already likely to have around the home or pick them up for very little at K-mart, The Reject Shop or Prices Plus.
Initials L.B Date 11/19 Copyright bright-bazaar
First choose a colour theme, in this DIY project they went with a simple red & white. Keeping it simple by only choosing 2 main colours helps with the budget. You can then add pops of other colours to enhance your main ones. Secondly choose a Christmas item such as a star or tree or a Christmas cracker to use as place setting. They used a wreath. Thirdly find things around your home like bottles, jars and any excess decorations you can either paint or use to enhance.
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PLACE SETTING NAME WREATHS
HOLIDAY TREE NAPKIN FOLD
Supplies:
Supplies:
4-8″ grapevine wreaths
Paper napkins or cotton napkins
Foliage (either real or fake)
Wood decorations (optional)
Luggage tags Alphabet letters Red ink
Wooden dowel Cutting tool
Hot glue gun Velvet ribbon Scissors Mini red bows Command 3M hooks (for hanging) How to: Step one: Use scissors to cut off a sprig of fake or real foliage and insert the branch into the wreath. Place a red bow in the center of the foliage. Fix in place with a blob of hot glue at the back. Step two: Stamp the name of a guest onto a luggage tag using the alphabet letters, then tie it onto the wreath, hiding the string behind the foliage and red bow. Step three: Hold the wreath on the back of your chair and then cut a piece of velvet ribbon so that it will hang off the back at your desired height. Cut the ribbon and glue it to the back of the wreath. Once dry, place a small, clear Command 3M hook on the back of the chair, make a small slit near the top of the ribbon with the scissors and hang the wreath. Initials L.B Date 11/19 Copyright bright-bazaar
How to: Step one: Open out the paper napkin so that it is in a square then fold it in half. Then, fold it in half again and turn it around so that all the outside corners face you.
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Step four: Flip the napkin over so the thickest part is at the bottom and the other side faces upwards. Step five: Start at the top and fold each flap upwards. From the second one down, tuck the pointed tip under the flap above it so that you have a clean looking tree shape.
Step two: Fold each corner up to the top, making each fold lower than the one before it.
Step six: (Optional) Place a wooden decoration (such as a snowflake or star) at the top of your tree. Then, cut a two inch length of wooden dowel and place at the base of the napkin so that it looks like the tree trunk.
Step three: Turn the napkin over and fold each of the outer corners to the opposite sides. You will be left with a pointy shape.
Initials L.B Date 11/19 Copyright bright-bazaar
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SPRAY-PAINTED CENTERPIECE VASES
Supplies: Flat white spray paint Glass bottles (new or old) Old cardboard box Red berries for dressing How to: Step one: Clean the glass bottles so they are free from any grease and/or labels. Leave to dry. Step two: Place the bottles in an old cardboard box and spray paint them until they are white all over. Fill with your desired foliage — berries, holly, etc.
Initials L.B Date 11/19 Copyright bright-bazaar
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DIY:Heat Pack GIFT IDEA
Materials Cotton Fabric matching thread sewing machine Scissors Uncooked rice (I used 2.5 – 3 cups) Essential Oil (optional) Method Step 1. Cut your fabric into two strips about 16″ x 7″ (40 x 18cm). With right sides together, pin and sew 1.5 cm (5/8″) in from the edges, leaving a small gap of around 5 cm (2″) on one edge.
Initials JTC InitialsJTC Date 11/19 Date11/19 Copyright http://fellowfellow.com/diy-heat-pack/ Copyrighthttp://fellowfellow.com/diy-heat-pack/
Step 2. Trim corners, turn your bag right-side out and use a pencil to push out the corners from the inside. Iron.
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Step 6. Once your bag is as full as you’d like it, fold in the open edge of your hole and top stitch it closed.
Step 7. Once you’re ready to use it, put the bag in the microwave for up to 2 minutes and enjoy! OR you can keep it in the freezer for a cold pack :) Step 3. (optional) Measure and mark out your bag into 4 equal sections along the length. You want to sew these dividing lines, but not right to the edge – leave around 2 – 2.5 cm (~1″) free on each end. Sew each line. I also then ran a top-stitch around the edge (quite close to the edge), but still leaving the gap open.
Step 4. Pour your rice into a bowl and add a few drops of essential oil. Mix.
Step 5. Using a funnel (if you don’t have one, make one from paper), gradually fill your bag with rice. If you decided to go for the sectioned bag, it will take a bit of work to feed the rice equally into each section.
*Note: Some blogs I read recommend putting a glass of water in the microwave with the heat pack to stop the rice burning. Also never leave the heat pack in the microwave unattended, and be very careful removing it from the microwave as it could be quite hot.
InitialsJTC Date11/19 Initials JTC Copyrighthttp://fellowfellow.com/diy-heat-pack/ Date 11/19 Copyright http://fellowfellow.com/diy-heat-pack/
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DIY: Mugs NAIL POLISH DIPPED MUGS
This DIY is called nail polish mugs this is an easy and simple way to save during the festive season when thinking about what gifts you what to give to your family & friends only takes 30mins to do and it’s an effective way to turn your plain white mugs into artistic.
SUPPLIES * Disposable container * Toothpick * Mugs – any colour * Different colours of nail polish * Paper towels & acrylic sealer * Drop sheet
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DIRECTIONS Step 1. First of all fill your container with some hot water then place a few drops of different colours of nail polishes into the water as shown in the photo below. Take note that you might need to add more drops to get results of designs that you want on the mugs that will look artistic.
Step 4. The finish result however there are other different types of nail polish mugs that has vibrant designs here are a few different types of designs that might inspire on your next DIY there are also different types of coffee mugs to choose from as well as the normal standard mug.
Step 2. Once you have completed that you then take your toothpick and swirl the colours around in the water this method helps to spread the colours within the water.
These nail polish mugs are great gifts for family or friends for any occasion simple and easy to do and if you’re looking for something last minute ideal for Xmas gifts.
Step 3. This next step requires a little technique take your mug and dip and swirl so it’s like you’re picking the paint up with the mug you may need to do this a few times to get the design that your happy then place your mug onto a paper towel continue this process until you have done all of your mugs let them to dry. When all of your mugs are completely dry you can put some nail polish onto a sponge brush with some acrylic sealer with gloss gently brush over the mug.
Initials Date Initials T.M DateCopyright 11/19 Copyright https://houseofhipsters.com, https://diycandy.com, https://www.babble.com.
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DIY: Gift Soaps HOW TO MAKE MELT & POUR SOAPS
Making soap the traditional way is a long process and not a suitable activity for children due to the use of caustic soda. However, making soap from a melt-and-pour base can be a wonderful afternoon project for all ages – and when finished, will still look incredibly impressive and they are great to give as Christmas gifts to family and friends.
YOU WILL NEED: 450g (1 lb) melt-and-pour soap base -Shea Butter or Clear Glycerin or Goat Milk Soap moulds or cake tin lined with baking paper or anything that will release the soap 1/2 tbsp of neutral or essential oil of your choice
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This link will take you to an online supplier of all this melt & pour: https://www.candlesupply.com.au/ You can also order these items from Amazon as well.
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OPTIONAL EXTRAS
METHOD Step 1.
For exfoliation: salt coffee sugar poppy seeds almond meal oat meal
Cut your soap base into 1.5 cm (1/2″) cubes and place in a large oven safe glass bowl. Microwave the soap base for 30 seconds, then for intervals of 15 seconds, stirring between bursts and checking to see when it is melted. Soap can burn so keep an eye on it. Step 2. When the soap bases is melted stir through the essential oil and divide between several smaller bowls then add any extra additions. Step 3.
For visual effect: dried lavender dried rose petals or pressed flowers mint rosemary or thyme poppy seeds
Pour the soap into the moulds and decorate the top if desired. If making several varieties of soap, try layering one on top of another for a lovely layered and effect.
For moisturisation: aloe vera Shea butter coconut oil olive oil beeswax (Start with a tablespoon; too much will prevent your soap from setting)
For deodorisation:
Use a rounded knife or spatula to get rid of any small bubbles on top of the soap before the soap starts to set. Step 5. Remove the soap from the mould after a couple of hours. Place onto a cake rack and leave overnight. TIPS:
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Step 4.
coffee vanilla peppermint rosemary citrus bergamot Sandalwood tea tree oil
Wrap beautifully and add to your care package or store in an airtight container.
When storing soaps in an airtight container is a layer of baking paper to separate them.
Try setting your soaps in different shapes. Cut the soaps with the rough edges for a super-handmade feel.
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CRANBERRY & VANILLA SHEA SOAP
STEP 3. Stir in vanilla soap fragrance. STEP 4. Pour into soap mold. Let sit at room temperature until set (about 40 minutes to 1 hour). STEP 5. Carefully remove from soap mold by pushing on the bottom to release the soap.
SHEA BUTTER WITH VANILLA & ROSES
MATERIALS 1 lb Shea butter melt and pour soap base, cut into 1 inch cubes Âź cup dried cranberries 20 drops vanilla soap fragrance EQUIPMENT Microwave safe container, like a glass Pyrex measuring cup Soap mold. A small plastic container works perfectly. INSTRUCTIONS
MATERIALS
STEP 1.
1/3 2 lb block shea butter soap base
Cover the bottom of your soap mold with dried cranberries.
1/4 cup dried roses
STEP 2. Add shea butter soap base to a microwaveable bowl. Microwave on high for 30 seconds, and then stir. Microwave an additional 10 seconds and stir. Continue to microwave in 10-second increments, stirring in between, until the soap is completely melted.
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1-2 tablespoons vanilla extract EQUIPMENT Microwave safe container, like a glass Pyrex measuring cup Soap mold. A small plastic container works perfectly.
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INSTRUCTIONS
EQUIPMENT
STEP 1.
Microwave safe container, like a glass Pyrex measuring cup
Melt the shea butter soap base in 30 second intervals in the microwave until it is liquefied. Use a microwave safe container, like a glass Pyrex measuring cup, so it is easy to mix and pour. STEP 2. After the soap is melted, crumble the roses into small pieces and add to the soap with the vanilla extract. Start with 1 tablespoon of vanilla and add more if you want a stronger smell. Stir together until combined and pour into your mold. STEP 3. Let the soap sit for an hour or two until it hardens. Then pop it out of the mold.
COFFEE MINT SOAP BARS
Soap mold. A small plastic container works perfectly. Wooden skewer for stirring INSTRUCTIONS STEP 1. Cut the soap block up into cubes STEP 2. Add the soap to the bowl and microwave in 30-second increments, stirring with the wooden stick each time until the soap is completely melted. You do not want to burn your soap! STEP 3. Add coffee grounds, and essential oil. Stir well. STEP 4. Carefully and quickly pour your soap into the molds. The soap does harden fast so you don’t have a lot of time. STEP 5. Give the soap at least 3 hours to harden before popping out of the molds.
MATERIALS 450g shea butter soap base 1-2 Tablespoons fine coffee grounds (emphasis on fine coffee grounds). 20 Drops of peppermint (you can change it to vanilla)
Initials Date Initials L.B Copyright Date 11/19 Copyright https://horsesandheels.com/
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DIY: Bath Gift Sets ROSE & GERANIUM AROMATHERAPY GIFT SET
ROSE & GERANIUM BATH SALTS, FIZZIES, & BATH MELTS
salts, fizzy bath bombs, and creamy bath melts.
Gift giving at Christmas can be an expensive time of year and we all want to give beautiful and meaningful gifts at Christmas that won’t break the bank.
Arranged in a gift box, they’ll delight your natural beauty loving friends and family. They’re also fun to make and will help keep your spending down during this season of giving.
But what if you could make a beautiful looking and aromatic gift set for $8? You could give a high quality natural product without sending you broke. The following recipes will show you how to make natural rose & geranium bath
Altogether the ingredients should set you back less than $100 and using them you can make at least a dozen sets. You can also change the aromatic ingredients to suit yourself.
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Rose & Geranium Fizzy Bath Bombs
needs a little extra work. Linger over the bowl and breathe in that rich Turkish Delight scent. * You need to have the mixture a bit more damp to be able to press them into the molds. Spray the mixture with a few squirts of witch hazel and then blend. Repeat the process until you can gather a handful of mixture and it holds form like in the photo below.
MAKES: 6
You might be tempted to spray a lot more at a time — doing so risks the mixture getting too wet. The dry ingredients should not fizz or expand at all while you’re making them.
INGREDIENTS 1 1/2 cup (350g) Bicarbonate of Soda 1/2 cup (110g) Citric Acid 1/4 tsp Moroccan Red Clay Powder 1/4 tsp Geranium essential oil 1/4 tsp Rose Absolute essential oil Witch Hazel — in a spray bottle Rose Petals METHOD Step 1: Mix the Dry Ingredients Sift the dry ingredients into a bowl. This helps ensure you get an even texture and that no lumps are visible in your finished bath fizzies. The Moroccan red clay is a gorgeous ingredient that you can use in face masks but also to naturally tint bath fizzies, melts, and even soap.
Step 3: Mold the Bath Fizzies Next sprinkle a few rose petals into the bottom of each silicone mold cavity. I like to crumble a few rose petals to make a kind of rose dust for extra interest. When the bath bomb mixture is just wet enough, lightly sprinkle into each mold cavity. The idea here is to not disturb the placement of the flower petals too much.
* To make them, you’ll also need a silicone mold which you can get online or at kitchen supply shop. Please also note that this recipe only makes six fizzies. This is because making more than this at a time risks the mixture drying out too early. Step 2: Wet the dry ingredients Put on a pair of latex or vinyl gloves to continue to the next step. Drizzle the essential oils into the dry ingredients and blend them in with your fingers. The rose absolute is a gorgeous thick and orange essential oil that
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Evenly distribute the rest of the fizzy mixture into each of the cavities. Press each one down firmly and allow to sit for 24 hours before popping them out of the mold. They can be used immediately and are best used within six months. Any time after six months and the rose petals begin to fade in colour.
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Roses on Snow Bath Melts
Alternatively, you can melt the jar of cocoa butter in the microwave and measure the oil out as a liquid. * Using the double boiler method, melt the oils together until they are completely liquid. Step 2: Mix the wet into the dry While the oils are melting, sift the dry ingredients into a bowl or jug. When the oils are melted, add it a Tablespoon at a time to the dry ingredients, mixing the entire time. Adding it all at one time will risk the mixture fizzing so please be patient. Next, drizzle in the essential oils and then work quickly to pour the bath melts. They should be evenly distributed between twelve cavities. With the melts still warm, sprinkle rose petals and rose dust over the tops. Press them in lightly so that they embed in the melts.
MAKES: 12 INGREDIENTS 3/4 cup (180g) Bicarbonate of Soda 1/4 cup (50g) Citric Acid 1/3 cup (70g) Shea Butter 1/4 cup (50g) Cocoa Butter 3tsp (10g) Moroccan Red Clay Powder 1/4 tsp Geranium essential oil 1/4 tsp Rose Absolute essential oil Rose Petals
Step 3: Chill the melts
* you’ll need a mini-muffin silicone mold.
Leave the melts to harden to room temperature and then put the entire mold into the fridge. You can easily pop the melts out of the mold after they’ve been chilled for an hour.
METHOD Step 1: Melt the oils It’s easier to work with a kitchen scale when measuring your oils but included in the recipe are cup measurements as well. Spoon the shea butter into a small sauce pan and then add the cocoa butter. Cocoa butter in its raw form is hard and brittle. It’s recommended to use a butter knife to break it up initially. Initials Date Initials L.B Copyright Date 11/19 Copyright https://lovelygreens.com/
* The ‘snow’ on the surface of your melts is from that yummy shea butter. It happens naturally and in this case offsets the dark pink melts and rosy red flower petals. Once made, the bath melts have a shelf life of about six months. You can use them after that time but the rose petal colour begins to fade.
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Rose & Geranium Aromatherapy Bath Salts
MAKES 12 INGREDIENTS 8 cups (2280g) Dead Sea Salt 1.5 tsp Geranium essential oil 1.5 tsp Rose Absolute essential oil Rose Petals
Step 2: Bag up the salts Pot up the bath salts in plastic sachets or even in small jars. Measure 2/3 cup (190g) into each to make your 12 individual bath salts. Sprinkle rose petals on top and tie the bags with cotton string. Bath salts have a shelf life of up to two years but the rose petals may fade in that time. Best to use them within six months. * Each sachet of rose & geranium bath salts is enough for 1-2 baths — simply pour it into hot, running water. The bath salts are made with emotion soothing essential oils, dried rose petals, and mineral rich Dead Sea Salts. You can use the bath salts on their own or in combination with one of the melts.
Boxing up the Products Once all three of the products are made, arrange them into gift boxes and tie them up with festive ribbons.
METHOD Step 1: Mix the ingredients This is the easiest of the three recipes. All you need to do is pour the salt into a bowl and then mix in the essential oils. You can use a spoon but it may be easier to glove up and blend with your hand — the essential oils can be sticky.
All ingredients can be found at https://www.megavitamins.com.au/ All molds can be found at kitchen supply stores such as K-mart, Robin’s Kitchen, Coles and Woolworths. Remember you can use any shape mold you like such as xmas trees, stars or flowers. Also you can change the essentials as well to citrus (instead of rose petals use lemon & lime zest to decorate), lavender ( use dried lavender for decorating).
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FESTI VE FO O DS
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Festive Food IMPRESS THIS CHRISTMAS WITH THESE EASY AS RECIPES
SMOKED SALMON WREATH PREP: 30 mins SERVES: 8
3 large ripe avocados
INGREDIENTS 1 large fennel bulb, trimmed, core removed
200g (1 bunch) radishes, trimmed, washed, thinly sliced
3 limes
400g sliced smoked salmon
2 green shallots, trimmed
Extra virgin olive oil, to drizzle
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250g baby cucumbers, peeled into ribbons
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me fraiche, to serve
INGREDIENTS
Salmon roe, to serve
150g streaky bacon rashers
Fresh dill sprigs, to serve
800g broccoli, cut into small florets
Micro herbs, to serve
125g (1/2 cup) whole-egg mayonnaise
Gluten-free crackers or crusty bread, to serve (optional)
1 tablespoon fresh lemon juice
METHOD STEP 1. Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to pickle. STEP 2. Cut shallots into 8cm lengths and thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine. Step 3. Drain fennel. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel, cucumber, radish, shallot and salmo me fraiche and salmon roe. Scatter with the dill and micro herbs. Serve immediately with crackers or bread, if you like.
2 teaspoons wholegrain mustard 1 teaspoon Dijon mustard 200g red grapes, halved 2 green shallots, thinly sliced 2 tablespoons slivered almonds, toasted METHOD STEP 1. Place the bacon in a large frying pan. Heat over medium-high heat. Cook, turning once, for 4-5 minutes or until golden and crisp. Remove from pan. Coarsely chop. STEP 2. Meanwhile, bring a saucepan of water to the boil over high heat. Add the broccoli. Cook for 3 minutes or until bright green and tendercrisp. Drain. Refresh under cold water. Drain. STEP 3. Combine the mayonnaise, lemon juice and mustards in a small bowl. STEP 4. Arrange the broccoli on a serving platter. Season. Scatter with bacon, grapes, shallot and almonds. Drizzle with dressing. Gently toss to coat, if you like.
You could add cooked thinly sliced mushrooms instead of the bacon for a vegetarian version.
BROCCOLI AND BACON SALAD PREP: 10mins COOK: 5mins SERVES: 8
Initials L.B Date 11/19 Copyright https://www.taste.com.au/
Instead of mayonnaise you could use yoghurt or light sour cream
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garlic. Roast for a further 15 minutes or until potato is golden and tender. STEP 3. Place cream cheese, sour cream and milk in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until melted and smooth. Squeeze garlic from skins into mixture. Add mustard and gruyère. Cook, stirring, for 5 minutes or until cheese is melted and smooth. Season with salt and pepper.
WARM POTATO SALAD WITH CHEESY SAUCE PREP: 20 mins COOK: 1hr 15 mins SERVES: 8 INGREDIENTS 2kg Sebago potatoes 2 1/2 tablespoons extra virgin olive oil 4 garlic cloves, unpeeled 125g cream cheese, chopped, softened
STEP 4. Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until golden. Remove from heat. Add onion. Stir to combine. STEP 5. Add 3/4 of the bacon mixture to cheese sauce. Place potato in a serving bowl. Drizzle sauce over potato. Season with pepper. Sprinkle with lemon zest and remaining bacon mixture. Serve.
1/2 cup sour cream 1/2 cup milk 2 teaspoons Dijon mustard 80g gruyere cheese, grated 200g middle bacon rashers, trimmed, chopped 3 green onions, thinly sliced Lemon zest, to serve METHOD STEP 1.
WHOLE SNAPPER WITH HERB PESTO AND CRISPY POTATOES
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
PREP: 30 mins COOK: 1hr SERVES: 8
STEP 2.
INGREDIENTS
Cut potatoes into 5cm chunks. Place in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 5 minutes or until just tender. Drain. Transfer to prepared tray. Drizzle with 2 tablespoons oil. Toss to coat. Season well. Roast for 40 minutes, turning potato halfway through cooking. Add
1.5kg chat potatoes cut into 5mm thick slices
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1/2 cup extra virgin olive oil 2kg whole snapper 1 cup fresh flat-leaf parsley leaves, firmly packed
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1/3 cup fresh chives, chopped 2/3 cup fresh dill leaves, firmly packed 2 garlic cloves, crushed 1/2 cup walnuts, toasted 1 lemon, sliced 400g punnet tomato medley mix 3 cups watercress sprigs Steamed asparagus, to serve Lemon wedges, to serve METHOD STEP 1. Preheat oven to 220C/200C fan-forced. Line a large baking tray (with sides) with baking paper.
LAYERED CHRISTMAS PASTA SALAD PREP: 30 mins COOK: 10 mins SERVES: 8 INGREDIENTS 3 cups dried elbow pasta 2 teaspoons extra virgin olive oil
STEP 2.
4 middle bacon rashers, chopped
Place potatoes on prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 10 minutes.
1/2 small red cabbage, chopped
STEP 3.
2 baby gem lettuces, shredded
Meanwhile, pat fish dry with paper towel.
2 large tomatoes, diced
STEP 4.
1 continental cucumber, diced
Place parsley, chives, dill, garlic and walnuts in a food processor. Process until roughly chopped. Add 2 tablespoons oil. Process until combined. Spread fish cavity with herb mixture. Top with lemon slices. Drizzle fish with remaining oil. Season with salt and pepper.
3/4 cup grated tasty cheese
STEP 5. Place fish on potatoes. Bake for 15 minutes. Reduce oven temperature to 180C/160C fanforced. Bake for 20 minutes. Add tomatoes. Bake for a further 10 to 15 minutes or until fish is cooked through and tomatoes are tender. Sprinkle with 1 cup watercress. Serve with remaining watercress, asparagus and lemon.
You could also do this on BBQ
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420g can corn kernels, drained
2 green onions, thinly sliced CREAMY MUSTARD DRESSING 1 cup sour cream 1 cup traditional mayonnaise 1 cup flat-leaf parsley leaves, chopped 2 tablespoons lemon juice 1 tablespoon wholegrain mustard METHOD STEP 1. Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
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STEP 2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden. Drain on paper towel. STEP 3. To make the creamy mustard dressing: Combine sour cream, mayonnaise, parsley, lemon juice and mustard in a bowl. Season with salt and pepper.
2 green shallots, thinly sliced, plus extra, to serve 140g (2 cups) finely grated parmesan 95g (1 cup) flaked almonds, toasted CREAMY APPLE CIDER DRESSING 235g (1 cup) mayonnaise 130g (1/2 cup) Greek-style yoghurt 2 tablespoons apple cider vinegar
STEP 4.
2 teaspoons Dijon mustard
Place cabbage over the base of a 5-litre (20cup-capacity) glass serving bowl. Top with corn, then half of the pasta. Spoon over 3/4 of the dressing. Arrange lettuce over dressing layer. Toss tomato, cucumber and remaining pasta together. Spoon over lettuce. Drizzle with remaining dressing. Sprinkle with bacon, cheese and green onion. Season with pepper. Serve.
1/3 cup chopped fresh continental parsley METHOD STEP 1. Heat the oil in a large frying pan over medium-high heat. Add the bacon. Cook, stirring occasionally, for 5 minutes or until bacon is crisp. Transfer to a plate lined with paper towel to drain. STEP 2. Meanwhile, for the dressing, combine all the ingredients in a medium jug. STEP 3. Place two-thirds red cabbage on a platter. Top with half of the red onion. Combine the green cabbage with the shallot. Top the red onion with two-thirds green cabbage mixture. STEP 4.
MILE-HIGH LOADED COLESLAW PREP: 20 mins COOK: 5 mins SERVES: 8 INGREDIENTS 1 tablespoon extra-virgin olive oil 200g bacon rashers, trimmed, coarsely chopped 1/2 red cabbage, shredded (about 4 cups) 1 red onion, thinly sliced 1/2 green cabbage, shredded (about 4 cups)
Initials L.B Date 11/19 Copyright https://www.taste.com.au/
Scatter the green cabbage layer with most of the parmesan. Drizzle two-thirds dressing over the parmesan. Reserve a few pieces of bacon and some almonds. Top the dressing with the remaining bacon and almonds. Continue layering with the remaining cabbage, red onion, green cabbage mixture, parmesan and dressing, finishing with the reserved bacon and almonds. Sprinkle with extra shallot.
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Christmas Hams JAMIE�S STICKY GLAZED HAM
PREP: 2hrs / overnight COOK: 2hrs SERVES: 16 -20 people
1 tablespoon sesame oil
INGREDIENTS
1 bunch of fresh rosemary
4 cloves of garlic 4cm piece of fresh ginger 5 tablespoons hoisin sauce 4 tablespoons low-salt soy sauce 2 tablespoons Chinese five spice
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1 x 5kg higher-welfare Woolworths leg of ham 1 whole nutmeg 1 fresh red chilli 1 stick of cinnamon 2 star anise 2 oranges 4 tablespoons honey
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METHOD 1. Peel and roughly chop the garlic and ginger, then place in a food processor with the hoisin sauce, soy sauce, five spice, sesame oil and a good pinch of sea salt and black pepper. Blitz until smooth. 2. Place the ham on a board and trim off the outer layer of skin, leaving a 1cm layer of fat behind. Score the fat all over in a criss-cross pattern, making sure you don’t cut down into the meat itself. 3. Pick the rosemary leaves, scatter over the ham and finely grate over a little nutmeg.
13. Once glazed to perfection, remove to a board to rest for 30 minutes before carving into nice thick slices. tip: 1. To get an epic spicy sauce to drizzle over at the end, squeeze a little orange juice into the pan after you’ve removed the ham. Cook over a medium heat, stirring continuously until you have a nice sauce. Pour into a jug, skimming away the fat and serve with the ham. QUINCE GLAZED HAM
4. Place the ham in a roasting tray and pour over the marinade. Rub it all over the meat, getting into all the nooks and crannies, then cover with plastic wrap and place in the fridge to marinate for at least 2 hours, but preferably overnight. 5. When you’re ready to cook, preheat the oven to 180°c and take the ham out of the fridge to come up to room temperature. 6. Remove the plastic wrap, halve and deseed the chilli and place on top of the ham, along with the cinnamon and star anise. 7. Halve 1 orange and place in the tray with the ham.
PREP: 20 mins COOK: 45 mins SERVES: 16 – 20 Ingredients 5.5kg ham on the bone 1/2 cup Maggie Beer Quince Glaze 1/4 cup seeded mustard
8. Cover the whole tray with tinfoil and cook in the preheated oven for 45 minutes.
1 cup water
9. Remove from the oven, take off the tinfoil, drizzle over the honey and carefully squeeze over the juice from the roasted orange halves.
1. Pre heat oven to 240–250C (or as hot as your oven will go).
10. Finely grate over the zest from the remaining orange and squeeze over the juice. 11. Scrape up the sticky bits from the pan and mix well with the juice to form a glaze. 12. Brush the glaze all over the ham and return to the oven for 20 to 25 minutes, brushing and spooning over the glaze every 10 minutes or so, until dark, sticky and gnarly. Initials Date Initials L.B Copyright Date 11/19 Copyright https://www.templeandwebster.com.au/
Method
2. To remove the skin from the ham, make a small cut just through the skin around the knuckle of the ham, then by using your fingers, push them between the skin and the fat and use the other hand to peel back the skin, then gently work your way from the top of the ham down to the knuckle.
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3. Using a sharp knife, score the skin of the ham just through to the fat creating a diamond pattern. 4. Place the ham onto a lined baking tray with a trivet and pour the water onto the tray, this will prevent the juices from burning.
FRESH PEACH RELISH ½ onion, finely chopped 1 garlic clove, finely chopped 2 tbsp olive oil 1 tsp yellow mustard seeds 1 tsp coriander seeds 6 peaches, diced
5. Place the quince glaze and mustard into a mixing bowl. Mix well, smother over ham.
1 tbsp red wine vinegar
6. Place into the pre-heated oven for 10-15 minutes to achieve a good burnish.
METHOD
7. Remove from the oven and carve at the table. PEACH AND BOURBON-GLAZED HAM
Pinch of caster sugar
1. For relish, sauté onion and garlic in oil in a saucepan over medium-high heat until softened and translucent (4-5 minutes). Add seeds and stir until mustard seeds begin to pop, then add remaining ingredients, stir to combine and simmer, stirring occasionally, until peaches just begin to soften (2-3 minutes). Transfer to a bowl, cool, then cover and refrigerate for flavours to develop (2-3 hours). Relish will keep refrigerated in a sealed container for up to a week. 2. For glaze, simmer peaches, sugar and lemon juice in a saucepan, stirring occasionally, until jammy (2-3 minutes). Add remaining ingredients, season to taste, bring to the boil, then purée in a small food processor. Pass through a sieve, cover and refrigerate until required. Glaze can be made up to 3 days ahead.
PREP: 30 mins COOK: 1hr 45 mins SERVES: 10-12 INGREDIENTS 1 leg ham (about 7kg) Sourdough bread, vintage cheddar, Dijon mustard and rocket, to serve PEACH AND BOURBON GLAZE 2 peaches, diced 100 gm brown sugar Juice of ½ lemon ¼ tsp ground cumin ¼ tsp ground coriander 80 ml bourbon (1/3 cup) 2 tbsp red wine vinegar Initials Date Copyright Initials L.B Date 11/19 Copyright https://www.gourmettraveller.com.au/
3. Preheat oven to 180C. Peel back skin from ham, being careful not to tear the fat. Score around the shank with a sharp knife, then detach skin and reserve (use it to cover leftover ham in the fridge to keep it from drying out). Score the fat (but not the flesh) evenly with a small sharp knife in a cross-hatch pattern, maintaining an even depth all over. Place ham in a large roasting pan with 250ml water, brush with half the peach glaze and bake, basting occasionally with glaze, until sticky, golden brown and warmed through (11½ hours; add extra water to pan if pan juices begin to burn). Stand to cool for 30 minutes, then slice ham and serve with fresh peach relish, sourdough, vintage cheddar, mustard and rocket.
The Townsville Zine
Spicy Turkey Noodles A SIMPLE WAY TO REUSE TURKEY LEFTOVERS
PREP: 15 min
4. Add the cooked noodles and bean sprouts and fry for 1 minute.
SERVES: 4
5. Pour the soy/lime/sugar mixture into the pan and mix together well until everything is coated evenly.
INGREDIENTS
250g medium egg noodles
1 tbsp. soy sauce
2 limes, juiced
2 tsp brown sugar
2 tbsp. vegetable oil
1 garlic clove, thinly sliced
1 red chilli, thinly sliced
500g cooked turkey, sliced
2 spring onions, thinly sliced
100g bean sprouts
30g salted peanuts
6. Serve the noodles into bowls and add peanuts and sprinkle some extra lime juice as required.
METHOD 1. Cook the noodles as per instructions then drain and rinse with cold water. Set aside for later.
TIPS
2. Mix the soy, lime juice and sugar together in a small bowl.
Add some optional coriander as an additional garnish
3. Heat the vegetable oil in a wok or frypan and add the garlic, chilli, turkey and spring onions. Fry for 2 minutes.
Depending on personal preference, increase or decrease the amount of chilli required
WR 11/19 https://www.bbcgoodfood.com/recipes/spicy-turkey-noodles
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Pork Loin WITH CRANBERRY & WALNUT STUFFING
3 lbs. Granny Smith apples, peeled, cored and coarsely chopped 1-1/2 cups (325ml) light brown sugar 1 cup (250ml) cider vinegar 1/2 bottle Steam Whistle Pilsner (or favourite pilsner beer) 1 tsp. (5ml) cinnamon 1 tsp. (5ml) mustard seed 1/2 tsp. (2ml) crushed red pepper 1/4 tsp. (1ml) ground cloves 2/3 cup (150ml) dried cranberries 1/4 tsp. (1ml) salt Sliced bacon, as needed Olive oil for sautĂŠing METHOD STEP 1. PREP: 15 mins + overnight COOK: 45 mins SERVES: 6 INGREDIENTS 3-1/2 to 4 lb. (1.5kg-2kg) boneless pork loin
Slit a pocket through one end of tenderloin, and down centre. Do not slice through. Season inside and out with salt and pepper. Combine rosemary, thyme, garlic and oil in a bowl. Spread mixture over pork. Cover and refrigerate for at least 1 hour.
1 Tbsp. (15ml) finely chopped thyme
Heat olive oil in sauce pan, add onion and cook until slightly brown and onion has softened. Add ginger and apples and cook for 2-3 minutes.
2 cloves garlic, minced
STEP 2.
1 Tbsp. (15ml) olive oil
Place brown sugar, beer, cinnamon, mustard seed, red pepper, ground cloves, dried cranberries and salt in a bowl and thoroughly
Salt/pepper 1 Tbsp. (15ml) finely chopped rosemary
1 cup (250ml) finely diced red onion 1/2 cup (125ml) fresh ginger, finely chopped Initials L.B Initials Date 11/19 Date Copyright https://torontosun.com/ Copyrighthttps://torontosun.com/ & https://www.taste.com.au/
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blend together. Add to apple/ginger mixture, lower heat and cook, reducing until thickened. Remove from heat and cool slightly. STEP 3. Stuff chutney into tenderloin and carefully wrap with bacon. Using a roasting rack and baking sheet, put pork into 350F (180C) oven, until centre reads a temp of 155F (75C). Remove from oven, allow to stand, tented with aluminium foil for 10 minutes. Slice and serve with favourite vegetable. PORK LOIN WITH MAPLE APPLE AND ROSEMARY STUFFING
METHOD Step 1 Preheat oven to 220°C. Place a wire rack in a large roasting pan. Step 2 Melt the butter in a small frying pan over medium-high heat. Add the onion and cook, stirring, for 3-4 mins or until soft. Add the garlic and apple. Cook, stirring, for 5 mins or until apple is golden brown. Add the maple syrup and cook, stirring, for 2 mins. Transfer the apple mixture to a medium bowl. Add the breadcrumbs and rosemary and stir to combine. Season with salt and pepper. Step 3 Place the pork on a clean work surface, rindside down. Remove string and open pork. Use a large sharp knife to cut a vertical slit through the thickest part without cutting all the way through. Open out pork to form one large piece. Press the apple mixture along centre of pork. Roll up to enclose as much of the stuffing as possible, securing with kitchen string at 5cm intervals.
PREP: 30 mins COOK: 2hrs 10 mins SERVES: 8 INGREDIENTS 40g butter, chopped 1 small brown onion, finely chopped 1 garlic clove, crushed 1 small Granny Smith apples, peeled, finely chopped 2 tablespoons maple syrup 1 cup (70g) fresh breadcrumbs (made from day-old bread) 1 tablespoon finely chopped rosemary 2kg Coles Australian Easy Carve Rolled Pork Loin Roast 1 teaspoon olive oil 2 teaspoons salt Initials Initials L.B Date Date 11/19 Copyrighthttps://torontosun.com/ & https://www.taste.com.au/ Copyright https://www.taste.com.au/recipes
Step 4 Place the pork, rind-side up, in the roasting pan. Pat rind dry with paper towel. Brush with oil and rub rind with salt. Roast the pork for 15 mins. Reduce oven to 180°C and roast for a further 1 hr. 40 mins or until rind is crisp and pork is just cooked through. Transfer the pork to a plate and cover loosely with foil. Set aside for 10 mins to rest. Slice pork thinly to serve.
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Christmas Salads APPLE WALNUT & CRANBERRY SALAD
PREP: 10 mins SERVES: 4 INGREDIENTS 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do) 1 red apple 1 green apple 1 cup walnuts, roughly chopped (such as Diamond of California) 1/3 cup crumbled feta cheese
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1/3 cup dried cranberries Dressing 1 cup apple juice 4 tablespoons apple cider vinegar (or white vinegar in a pinch) 2 tablespoons honey 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup oil
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METHOD
METHOD
STEP 1.
Wash and prepare all your ingredients.
Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
In a medium-size salad bowl, add baby spinach, avocados, clementines, pecans, and dried cranberries. Prepare the dressing in a small dish. Pour over salad and toss until coated. Serve and enjoy!
STEP 2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
CLEMENTINE SPINACH SALAD
* You can substitute clementines for mandarins
SUMMER HARVEST SALAD
PREP: 15 mins COOK: 6 mins SERVES: 6 PREP: 10 mins SERVES: 4
INGREDIENTS 3 Tbsp olive oil
INGREDIENTS
2 cloves garlic, minced
4 cups baby spinach
2 medium zucchini, (1 lb) ends removed, remaining halved and sliced
1 cup clementines, peeled and divided (around 3 clementines) 1 avocado, halved and sliced into quarters 1/3 cup chopped pecans 1/3 cup dried cranberries For the dressing 4 Tbsp extra virgin olive oil 2 Tbsp freshly squeezed lemon juice 1 Tbsp honey 1/4 tsp fine sea salt Initials Date Copyright
1 medium yellow squash, (8 oz) ends removed, remaining quartered and sliced 2 1/2 cups fresh corn Salt and freshly ground black pepper 10 oz grape tomatoes, halved 2 Tbsp fresh lemon juice 1/4 cup chopped fresh parsley 2 Tbsp chopped fresh basil ribbons 4 oz feta, crumbled (about 1 cup)
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METHOD
½ cup panko breadcrumbs
STEP 1.
Canola or vegetable oil, for frying
Heat olive oil in a large skillet over mediumhigh heat. Add garlic and sauté until light golden and fragrant, about 30 seconds.
2 romaine hearts, chopped finely
STEP 2. Add in zucchini, squash and corn and season with salt and pepper to taste. Sauté until just tender crisp, about 4 minutes (it will continue to cook slightly once removed from heat so don't overdo it). STEP 3.
6 large strawberries, hulled and diced 3 ounces (½ container) raspberries ¼ cup blueberries ½ cup blue cheese crumbles 4 strips crispy bacon, chopped ¼ cup candied pecans, chopped Red Berry Vinaigrette
Remove from heat and toss in tomatoes and let cool slightly (then strain off juice at the bottom if there is any).
3 ounces raspberries (the other half of the container from the salad)
STEP 4.
4 large strawberries, hulled and roughly chopped
Pour into a medium salad bowl and toss in lemon, parsley, basil and feta. Serve immediately.
¼ cup red wine vinegar 3 ½ tablespoons honey 1 teaspoon herbs de Provence
SUMMER BERRY & CRISPY CHICKEN
½ teaspoon salt ¼ teaspoon black pepper ¾ cup canola oil METHOD SALAD STEP 1. Prepare your chicken breasts by sprinkling on a pinch or two of salt and pepper, and toss to coat.
PREP: 15 mins SEREVES: 4 INGREDIENTS 2 smaller skinless, boneless chicken breasts (or 1 larger sliced in half lengthwise) Salt Black pepper ½ cup flour 1 egg, whisked with a tablespoon of water Initials Date Copyright
STEP 2. To coat and fry the chicken, dip each piece in the flour and shake off any excess; dip into the whisked eggs, then press into the panko breadcrumbs, and set aside. STEP 3. Add enough oil into a medium-large non-stick pan to coat the bottom, about ¼”, and heat; once the oil is hot, add the coated chicken in and lightly fry for about 2-4 minutes per side on medium-high heat, or until golden-brown
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and crispy, and cooked through; slice into strips and set aside to keep warm.
PREP: 5 mins COOK: 5 mins SERVES: 4
STEP 4.
INGREDIENTS
To serve, combine the romaine with the remainder of the ingredients up to and including the candied pecans, and lightly toss to combine; add the salad to bowls or plates, then drizzle with as much of the Red Berry Vinaigrette as you like, and top each with an equal portion of the crispy chicken strips.
2 Oranges
RED BERRY VINAIGRETTE STEP 1. Add the raspberries, the strawberries and the red wine vinegar to the bowl of a food processor, and process until it becomes a smooth and liquid puree; strain the mixture into a clean bowl to remove the seeds (you will have about ž cup worth); clean out your processor. STEP 2. Add the strained berry/vinegar mixture back into the clean food processor, along with the remainder of the ingredients up to and including the black pepper, and process until combined; with the processor running, drizzle in the oil and process until well blended and emulsified. * Use immediately or keep covered and refrigerated for up to 24 hours.
SMOKED SALMON, ORANGE & AVOCADO
1 tbsp Extra Virgin Olive Oil 2 tsp Lemon Juice 1/4 tsp Salt 60 grams Rocket 60 grams Snow Pea Shoots 1/4 cup Fresh Mint 1/4 cup Fresh Dill 250 grams Smoked Salmon 2 Avocados METHOD STEP 1. Zest your orange and put the zest into a small jug or bowl. STEP 2. Cut the ends off the oranges and then use a sharp knife to cut the skin and pith off the oranges. Carefully cut the oranges into thick slices and set aside. Pour any juice that collected on your chopping board into your zest. STEP 3. Add the extra virgin olive oil into your zest and then add the lemon juice. Season with a pinch of salt and whisk well to combine. STEP 4. Mix the rocket/arugula, snow pea shoots, fresh mint and fresh dill together and then pour over the dressing. Once the leaves have been coated, sprinkle them over a large plate. STEP 5. Arrange the smoked salmon in and around the leaves. Cut the avocado in half, remove the seed and the skin and then cut into large chunks. Add this to the salad and serve immediately.
Initials Date Initials L.B Copyright Date 11/19 Copyright https://www.stayathomemum.com.au/recipes
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Xmas Tree Appetizer PUFF PASTRY CHRISTMAS TREE APETIZER WITH PESTO SAUCE
INGREDIENTS
INSTRUCTIONS
1 - (17.3 oz) package frozen puff pastry (2 sheets), thawed
1. Preheat the oven to 180 degrees.
4 to 6 Tablespoons prepared Pesto Sauce 1 egg, beaten
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2. Sprinkle a little flour on top of a sheet of parchment paper. 3. Unfold one sheet of puff pastry on top of the parchment paper. Using a rolling pin, gently roll out the puff pastry sheet into an 11
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X 13 inch rectangle. Gently lift the parchment paper and transfer to a baking sheet. 4. Spread the pesto sauce on top of the puff pastry sheet being careful not to go too close to the edge.
7. Using a piece of printer paper or parchment paper cut out a Christmas tree shape to use as a template.
8. Place the Christmas tree template on top of the puff pastry and using a pizza cutter or a sharp knife, cut out the Christmas tree shape. Reserve the extra pieces.
5. Unfold the second sheet of puff pastry and place on a lightly floured surface. Roll it out also into an 11 X 13 inch rectangle. 6. Gently place the second sheet of puff pastry on top of the first sheet of puff pastry that has the pesto sauce. Press gently to seal the two sheets together.
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9. Now it's time to form and slice the "branches" of the tree. I like to place a ruler down the centre of the puff pastry Christmas tree to use as a guide, but it's not necessary.
15. Brush the entire pastry with the beaten egg.
10. starting on one side, make horizontal slices into the sides of the Christmas tree triangle being careful to stop before you reach the centre
16. Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly before serving. 11. Repeat the same process on the other side of the Christmas tree triangle; again being careful to stop before reaching the centre. You want to leave a 1 to 2 inch section down the middle of the tree that is not sliced. 12. starting at the bottom, twist the branches away from you. Press the edge of the branch firmly into the parchment paper to keep the branch from untwisting. 13. Continue twisting the branches moving up the tree and then move on to the other side and twist those branches as well. 14. With the excess puff pastry, use a star cookie cutter and make a star for the top of the tree. You can also cut out more shapes for the excess puff pastry and bake them separately as well. Initials Date Initials JTC Copyright Date 11/19 Copyright //walkingonsunshinerecipes.com/t
17. You can gently slide the Christmas tree pastry on to a serving platter. Or lift the parchment paper off the baking tray and place on top of a serving platter. You can use Nutella spread to make this a sweet appetizer or dessert
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Xmas Drinks WHITE CHRISTMAS MOJITO
1/4-1/2 cup coconut rum dependent on your taste 1 cup canned coconut milk Sparkling water for topping Pomegranate arils for serving INSTRUCTIONS In a large pitcher, muddle the lime juice, sugar and mint leaves until the leaves have broken down. In a blender, combine the white rum, coconut rum, and coconut milk and pulse until smooth. Pour over the mint/lime sugar mixture and stir to combine. Chill until ready to serve. To serve, divide ice among glasses and fill halfway with the mojito mix. Top with sparkling water, mint and pomegranate.
SERVES: 6 INGREDIENTS 1 cup lime juice 1/4 cup packed fresh mint leaves plus more for serving 1/4 cup sugar 1/2 cup white rum
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CHRISTMAS SANGRIA
ginger beer. Garnish with sliced of pears, oranges and pomegranate arils. Drink up!
MRS. CLAUS CRANBERRY WHISKEY COCKTAIL
SERVES: 8 INGREDIENTS 1 (750ml) bottle white wine 1 (12 ounce) ginger beer plus more for topping if desired 1 1/2 cups apple cider 1/2 cup brandy 3 pears sliced 3 oranges sliced Arils from 1 pomegranate 3 cinnamon sticks Cinnamon sugar for the rims of your glasses (optional) INSTRUCTIONS In a large pitcher, combine all the ingredient. Stir and then place in the fridge until chilled. Don't chill for longer than a few hours or the ginger beer will lose its fizz. Before serving, rim your glasses with cinnamon sugar. Fill each glass with ice and pour the sangria over the ice. If desired top with more
SERVES: 2 INGREDIENTS 2 x 30ml of Cranberry Juice Cinnamon Sticks or 1/4 Teaspoon of ground cinnamon 2 x 30ml Whiskey or Bourbon 1 –2 Tablespoons of Rosemary Simple Syrup INSTRUCTIONS Break the cinnamon stick in half or add in 1/4 teaspoon of ground cinnamon to shaker. Fill shaker with cranberry juice, whiskey, rosemary simple syrup and ice. Shake for 30 seconds. Pour into glass. Serve with rosemary sprig and sugared cranberries. (Dip cranberries + rosemary sprigs into water and sprinkle with sugar. Let dry for a holiday sugared look!).
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SPARKLING STRAWBERRY SANGRIA
CUCUMBER VODKA SODA
SERVES: 4 INGREDIENTS SERVES: 5 INGREDIENTS 1 cup orange liqueur such as Cointreau or Grand Marnier 15 strawberries, hulled and sliced 1/3 cup superfine sugar 1 bottle (750 oz) sparkling rosé wine 2 cups lemon-lime soda Rosemary for garnish (optional). INSTRUCTIONS In a large container combine vodka, strawberries, and sugar. Stir well and refrigerate at least 2 hours. Just prior to serving add in the sparkling wine and soda. Serve over ice with rosemary garnish if desired.
1 1/2 cups fresh cucumber juice, you will need 2 to 3 seedless cucumbers 1/2 cup freshly squeezed lime juice 1/2 cup vodka 1/4 cup simple syrup 1 to 2 cups cold seltzer water, lime is great! crushed ice for serving lime and cucumber slices for garnish INSTRUCTIONS To make the cucumber juice (if you don’t have a juicer), puree peeled seedless cucumbers (probably 2 of them) in a blender with a touch of water. Pour the puree through a fine mesh strainer into a large measuring cup. In a large pitcher, combine the cucumber juice, lime juice, vodka and simply syrup. Stir well then refrigerate for at least 1 hour. Before serving, pour in the cold seltzer water, starting with 1 cup. Taste and if desired, add in more simple syrup and seltzer. Pour the mixture over
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crushed ice and garnish with lime wedges and cucumber slices!
SUMMER GIN AND TONIC COCKTAIL
Also, if you really want to UP the cucumber flavour, you can use cucumber vodka.
MISTLETOE COCKTAIL
SERVES: 1 INGREDIENTS ¼ tsp of lime juice ½ tsp honey 3 mint leaves 1 ounce vodka Ginger Beer (non-alcoholic) 5 cranberries (3 for garnish) 1 sprig of rosemary for garnish white sugar for garnish INSTRUCTIONS
SERVES: 1 INGREDIENTS 1 serving of high quality gin 1 serving of ginger beer 1 serving of tonic water 1 serving of freshly squeezed grapefruit juice A few rosemary branches Ice
Place mint leaves, 2 cranberries, honey and lime in a dish and use a muddler to mash and set aside.
INSTRUCTIONS
Squeeze lime juice into a small dish and sugar into another, big enough for the rim of the glass, and dip the rim of the glass in the lime then in the sugar to rim the glass.
Pour the liquids into the glass in the following order – gin, grapefruit juice, and top with ginger beer and tonic water
Place the mash mixture in bottom of the glass, add ¾ the glass of crushed ice and vodka over the ice, add ginger beer to just below the rim of the 8oz glass.
Fill one half of a glass with ice
Add slice of grapefruit Add rosemary for garnish
Garnish with a sprig of rosemary and 3 cranberries.
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Xmas Desserts EASY FESTIVE DESSERTS
CHOC RIPPLE WREATH PREP: 8hrs 45mins SERVES: 20 INGREDIENTS 4 cups thickened cream 2 tablespoons icing sugar 1/2 teaspoon finely grated orange rind
2 tablespoons Cointreau (see note) 2 x 250g packets choc ripple biscuits 10 Oreo cookies 12 mini meringue drops 1/2 cup Maltesers 1/2 cup Jaffas 1/2 x 180g packet BB’s mint balls
Initials L.B Date 11/19 Copyright https://www.taste.com.au/recipes
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Icing snowflakes, to serve Christmas sprinkles, to serve Fresh mint leaves, to serve Icing sugar, to serve METHOD Step 1 Using an electric mixer, beat 3 cups cream, icing sugar and orange rind until firm peaks form. Fold in Cointreau. Step 2 Spoon 1/2 cup cream mixture into a snap-lock bag. Snip 2cm off one corner. Pipe a 20cm circle on a flat serving plate to form a base. Spread flat side of 1 biscuit with a little cream mixture. Stand biscuit upright on its edge on cream on serving plate. Spread another biscuit with a little cream mixture. Place in front of the biscuit on plate and sandwich together. Using the piped cream round as a guide, continue to sandwich biscuits together with cream mixture to form a wreath shape. Spread biscuits all over with remaining cream mixture. Refrigerate overnight to set. Step 3 Using an electric mixer beat the remaining cream until just-firm peaks form. Spread wreath with cream. Decorate with Oreos, mini meringues, Maltesers, Jaffas, mint balls, snowflakes, sprinkles and mint leaves. Dust with icing sugar. Serve.
You can omit the Cointreau in this recipe, if you prefer. If you do, just double the amount of grated orange rind.
EASY CHRISTMAS BISCUITS PREP: 1hr MAKES: 30 REINDEER BISCUITS 20 mini star-shaped pretzels 10 red M&M’s 20 candy eyes 10 Tim Tam biscuits (see note) 50g dark chocolate, melted, cooled STEP 1 Make Reindeer Biscuits: Using picture as a guide, attach pretzels, M&M’s and candy eyes to Tim Tam biscuits using melted chocolate. Refrigerate until set. BAUBLE BISCUITS 90g dark chocolate, melted, cooled 3 rainbow sour straps, cut lengthways into thin strips 10 Venetian biscuits M&M’s and M&M’s minis, to decorate STEP 2
You can also make this a couple of day in advance
You can also use a vanilla flavoured biscuit or lemon instead of chocolate.
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Make Bauble Biscuits: Place melted chocolate in a small snap-lock bag. Snip off 1 corner. Using picture as a guide, fold sour strap pieces into small bows, securing with a little chocolate. Pipe chocolate onto biscuits. Attach bows, M&M’s and mini M&M’s to biscuits. Refrigerate until set.
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PUDDING BISCUITS
1 teaspoon vanilla extract
90g white chocolate, melted, cooled
1/4 teaspoon salt
10 milk chocolate digestive biscuits (see note)
180g white chocolate, finely chopped
20 mini red M&M’s
20g (1/3 cup) flaked coconut, toasted
2 watermelon cloud lollies, thinly sliced
1 teaspoon silver cachous
STEP 3
METHOD
Make Pudding Biscuits: Place melted chocolate into a small snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe chocolate over top of each biscuit to form ‘custard’. Decorate with mini M&M’s and cloud lollies. Refrigerate until set.
STEP 1
To gift, pack biscuits into boxes or cellophane bags and secure with ribbon.
Place the condensed milk, butter, sugar, syrup, vanilla and salt in a large microwavesafe bowl. Microwave on High, stirring every 2 minutes, for 14 minutes or until the mixture thickens slightly
This is a great activity for little kids to do. Allow additional time for refrigeration. Tip: Place the Tim Tam biscuits and chocolate digestives in the fridge before decorating, this will help the chocolate set quicker.
Grease an 18 x 28cm slice pan and line the base and sides with baking paper, allowing the edges to overhang. STEP 2
STEP 3 Add the chocolate to the fudge mixture and stir until smooth. Working quickly, pour the mixture into the prepared pan. Smooth the surface with a spoon. Sprinkle with the coconut and cachous. Set aside at room temperature for 30 minutes. Place in the fridge for 4 hours or until set. Stack fudge squares on a plate, wrap with cellophane and tie on a ribbon to give as a gift, or eat it straight from the tray!
MICROWAVE CHRISTMAS COCONUT FUDGE PREP: 4hrs 45mins COOK: 15mins MAKES: 48 INGREDIENTS 2 x 320g cans sweetened condensed coconut milk 150g butter, chopped 110g (1/2 cup) caster sugar 2 tablespoons glucose syrup Initials L.B Date 11/19 Copyright https://www.taste.com.au/recipes
EASIEST-EVER GINGERCAKE HOUSE PREP: 1hr COOK: 1hr SERVES: 20
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INGREDIENTS 375g butter, chopped 1 cup golden syrup 1 cup caster sugar 1 teaspoon bicarbonate of soda 4 eggs, lightly beaten 3 1/2 cups plain flour 1/2 cup self-raising flour 1 1/2 tablespoons ground ginger 2 teaspoons mixed spice BUTTERCREAM ICING 375g butter, softened 4 1/2 cups icing sugar mixture 1/4 cup milk 1 teaspoon vanilla extract White icing colouring (optional, see notes) TO DECORATE 2 large white marshmallows 80 white chocolate melts (see notes) 90 small Milkybar chocolate buttons 5 candy canes 100g block Lindt white chocolate 1 red sour strap 1 large mint 2 sour straws Silver cachous, to decorate Red soft sugar pearls (see notes), to decorate Icing sugar mixture, for dusting METHOD Step 1 Preheat oven to 160C/140C fan-forced. Grease two 7cm-deep, 22cm (base) square cake pans. Line bases and sides with baking paper, extending paper 5cm above edges of pans on all sides. Initials L.B Date 11/19 Copyright https://www.taste.com.au/recipes
Step 2 Place butter, golden syrup, sugar and 1 cup cold water in a large saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Cool for 20 minutes. Step 3 Add egg to butter mixture. Whisk to combine. Sift flours, ginger and mixed spice over mixture. Whisk to combine. Pour 1â „3 of mixture into 1 prepared pan. Pour remaining mixture into other pan. Bake thinner cake for 35 to 40 minutes and thicker cake for 50 to 55 minutes or until a skewer inserted into centre comes out clean. Cool in pans for 10 minutes. Turn cakes, top-side up, onto a wire rack. Cover with a clean tea towel. Set aside overnight to cool completely. Step 4 Make Buttercream icing: Using an electric mixer, beat butter for 4 to 5 minutes or until pale and fluffy. Gradually add icing sugar, milk and vanilla, beating constantly until combined. Tint icing with white colouring, if using. Step 5 Place the thicker cake on a chopping board. Using a serrated knife, cut cake in half crossways to form 2 rectangles. Place thinner cake on board. Cut diagonally into 4 triangles (discard 1 triangle). Place 1 rectangular piece on a flat surface. Spread base with 1/2 cup icing. Top with remaining rectangular piece, base down. Spread tops of 2 triangular pieces with 1/4 cup icing each. Place 1 on top of the other, icing-side up. Place remaining piece on top. Spread a little icing over the centre of a large serving plate. Stand rectangular cake on plate, cut-side down (use picture below left as a guide). Spread top with 1/4 cup icing. Place triangular cake on top to form the roof of the house. Refrigerate cake for 30 minutes or until icing is firm. Step 6 Spread remaining icing all over cake. Using main picture as a guide, attach marshmallows to the roof to form a chimney and chocolate melts to make tiles for the roof. Arrange chocolate buttons to form eaves. Trim 3 candy canes to fit. Place 1 piece of candy cane along the top of the roof and remaining
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2 pieces underneath the eaves of the house, as shown. Trim remaining candy canes to form a heart. Position on front of cake to form doors. Press pieces of white chocolate around base of cake. Step 7 Cut 2 thin strips, about 4cm long, from sour strap. Using a little icing, secure pieces to mint, in the shape of a love heart. Press mint onto the centre of the roof. Cut 18 x 3mm-thin rounds from sour straws. Shape 1 round into a love heart and secure to centre of mint with a little icing. Arrange remaining rounds on cake for windows and a door handle. Decorate cake with silver cachous, then sprinkle red pearls across the top of roof. Just before serving, dust cake with icing sugar.
CHRISTMAS ROCKY ROAD SLAB PREP: 20mins COOK: 5mins SERVES: 16 INGREDIENTS
TIPS White icing colouring is available from specialist cake decorating stores or online.
100g white chocolate 100g milk chocolate, chopped
We used the Cadbury white chocolate melts as they are smaller.
100g mini oreo cookies, halved
Soft sugar pearls are available in a rainbow pack in the cake decorating aisle of supermarkets.
50g pink and white marshmallows, halved
How to assemble the house: With a serrated knife, cut the larger cake in half crossways to form 2 rectangles. Cut the smaller cake into 4 triangles, then discard 1 triangle. Sandwich rectangular pieces together, flatsides facing in, using 1/2 cup icing. Sandwich triangular pieces together, using 1⁄4 cup icing between each layer. Place rectangular cake on a serving plate as shown, securing cake to plate with a little icing. Spread top with 1⁄4 cup icing and place triangular cake on top. Refrigerate for 30 minutes or until the icing is firm. Spread remaining icing over entire cake. Now it’s time to decorate! Use your imagination or do it as we did in the picture opposite. Initials L.B Date 11/19 Copyright https://www.taste.com.au/recipes
100g raspberry jellies, chopped
40g cherry ripe bars, coarsely chopped METHOD Step 1 Line a baking tray with baking paper. Step 2 Melt the white and milk chocolates separately in a heatproof bowls over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Pour in a marbled pattern over the lined tray. Step 3 Sprinkle chocolate with cookies, jellies, marshmallows and cherry ripe. Set aside for 1 hour or until completely set. Break into shards to serve.
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Christmas Berry Pavlova CHRISTMAS FAVOURITES.
Ingredients
4 egg whites 1 cup caster sugar 1 tsp cornflour 1 tsp vanilla essence 300ml cream 250g strawberries 125g raspberries 125g blueberries
IFantasya Carter 05/11/2019 https://www.taste.com.au/recipes/berry-pavlova-2/83cd2d8f-e774-4c93-95a9-70159143e41f
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Method
4.
1. Preheat oven to 120°C or 100°C fan and grease a large oven tray (a round pizza tray works best for this). 2. On a sheet of baking paper the size of the tray, use a plate as a guide to draw a 23 cm circle, then a 13 cm circle inside it. Place the paper on the tray, pencil-side-down.
3.
Using an electric mixer, beat egg whites until soft peaks form. Add sugar, a spoonful at a time, beating until dissolved between each addition until the mixture is thick and glossy. Add cornflour and vanilla and beat briefly, until just combined.
Using the pencil lines as a guide, scoop large spoonful’s of meringue onto the tray to form a wreath shape. Use the back of a spoon to make an indentation in the top of meringue, all the way around the centre.
5. Bake for 1½ hrs, then turn off the oven, prop the door open slightly and leave to cool completely. 6. To serve, carefully run a large knife between the Pavlova and the paper to loosen it, and then slide onto a serving plate. Whip the cream to soft peaks and spoon over the top of the Pavlova. Top with the berries.
Pavlova Tips:
To test if the sugar is dissolved, rub some mixture between your fingers. If it feels grainy, keep beating until the mixture feels smooth. Don’t cook other dishes or boil the kettle when making Pavlova, this adds moisture to the air. • Bring eggs to room temperature before separating - Cold egg white takes longer to beat, so it doesn’t incorporate as much air, which is what makes meringue light and fluffy.
IFantasya Carter 05/11/2019 https://www.taste.com.au/recipes/berry-pavlova-2/83cd2d8f-e774-4c93-95a9-70159143e41f
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Christmas Lights CUPCAKES
INGREDIENTS
INSTRUCTIONS
Cupcakes
Preheat oven to 180°C. Line two muffin trays with 18 cases. Add all cupcake ingredients into a mixing bowl. Beat well using an electric mixer, for about 3 minutes, scraping the sides of the bowl occasionally. Divide batter evenly between the muffin cases. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool completely. Using a large round tip, pipe a buttercream swirl onto the cupcakes. Draw a black line around the surface of the frosting. (Or arrange liquorice strips). Stick M&Ms vertically into the side of the cupcakes.
1 box milk chocolate cake mix 1 small box chocolate instant pudding mix 3 eggs 3/4 cup vegetable oil 1/2 cup water 3/4 cup sour cream 2 teaspoons vanilla extract To decorate: Vanilla Buttercream Black Frosting or Liquorice strips M&Ms
Initials KS Date 11/19 Copyright Baked Bree
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Christmas Tree Brownies EASY TO MAKE AND EVEN THE KIDS CAN HELP WITH THIS RECIPE
INGREDIENTS 3/4 cup of melted butter 1 1/4 of sugar 2 tsp of Vanilla essence 3 eggs 3/4 cup of self raising flour 1 / 2 cocoa powder sifted 1 tub of vanilla icing Candy canes 100s & 1000s METHOD Step 1Preheat oven to 180 degrees and line a round baking tray with baking paper. Step 2 Beat your eggs and sugar until it is light and fluffy in a mixing bowl.
Step 3 Incorporate the flour, melted butter and the vanilla essence and beat them until its well combined. Step 4 Pour into a cake tin and bake for 25-30 minutes Step 5 Leave to cool and then slice into 8 pieces Step 6 Place the vanilla icing into a zip lock bag and snip the corner of the bag and pipe the icing onto the slices of brownies until it is covered. Step 7 Cut some small pieces of candy cane and place them into the bottom to create tree stumps. Step 8 Decorate your trees with 100s & 1000s and place them onto a tray ready to serve.
Initials D.M Date 11/19 Copyright www.kidspot.com.au/kitchen/recipes/christmas-tree-brownies-recipe/ihzhvl8f
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Gingerbread Wreath A BEAUTIFUL CHRISTMAS CENTREPIECE
PREP: 1hr 20mins COOK: 40mins + cooling time SERVES: 12 INGREDIENTS 100g light muscovado sugar 75g dark muscovado sugar 85g golden syrup 100g salted butter
Initials L.B Initials Date 11/19 Date Copyright https://realfood.tesco.com/ Copyright
1 tsp bicarbonate of soda 350g plain flour, plus extra for dusting 1 tsp ground cinnamon 2 tsp ground ginger pinch ground cloves 3 tbsp milk ½ orange, zested
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FOR THE ICING
STEP 5.
125g red ready to roll icing
Unwrap the remaining dough, add it to the inner circle and roll out. Cut 20-25 shapes using the star cutters and the medium snowflake cutter. Line a baking sheet with nonstick baking paper. Spread the shapes on the sheet and chill, with the gingerbread ring, for 10 mins.
200g white ready to roll icing 200g royal icing few drops bright red gel food colour 75g caster sugar You will also need 1 large, 1 medium and 1 small star cutter 1 medium and 1 small snowflake cutter 2 disposable piping bags, fitted with small round piping nozzles (see tip) red ribbon METHOD STEP 1. To make the gingerbread, first put the sugars, syrup and butter in a pan over a medium heat. Bring to the boil and simmer for 2 mins. Remove from the heat and stir in the bicarbonate of soda, so it puffs up. Leave to cool for 15 mins. STEP 2. Sift the flour and spices into a bowl. Pour in the syrup mix. Add the milk and zest, and then knead into a ball. Tip onto a lightly floured surface and knead until smooth. Wrap in clingfilm and chill for half an hour. STEP 3. Preheat the oven to gas 4, 180°C, fan 160°C. Remove the dough from the fridge, unwrap and leave to soften for a few minutes. STEP 4. Cut the dough in half. Wrap one half in clingfilm. Use a rolling pin to roll the other out on nonstick baking paper to a thickness of about 3mm. Using a plate as a guide, cut a 22cm circle, then cut an inner circle (about 12cm) using a small bowl or plate. Make a small hole in the ring and slide it, still on the paper, onto a baking sheet.
Initials Initials L.B Date Date 11/19 Copyright Copyright https://realfood.tesco.com/
STEP 6. Bake in batches for 10-12 mins, until golden and just firm. Remove from the oven and leave to cool for 5 mins. Use a knife to detach from the paper. Cool on a wire rack. STEP 7. To decorate, thinly roll the red and white icing on a surface dusted with icing sugar. Use the star cutters to cut different-sized shapes for the star biscuits. Trim to fit. Use the snowflake cutters to cut shapes for some of the snowflake biscuits. Cut out the centres of the larger flakes with the small cutter. Brush the backs of the shapes with water and press on the biscuits. STEP 8. Add drops of water to the royal icing, until thin enough to pipe. Divide between 2 bowls. Stir red gel colour through one. Fill one piping bag with red, one with white. Outline the white stars in red. Use the white to outline the red stars and pipe snowflake designs on the remaining snowflake biscuits. Leave to dry for at least 1 hr. STEP 9. Cook the caster sugar in a dry pan over a medium heat for 2 mins, or until melted and pale gold. Brush on the back of the biscuits to stick them to the ring. Thread a ribbon through the hole at the top and put it in the centre of your table.*
Tip: No piping nozzles to hand? Simply fill 2 disposable piping bags with the icing, and then snip a small hole in the end of each.
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Grinchy Treats RECIPES
These Grinchy Treats are perfect for kids Christmas movie night.
Grinch Popcorn.
Method 1. Make popcorn. 2. Salt popcorn and set aside. 3. Melt butter in medium saucepan on medium heat. 4. Add mini marshmallows to pan and stir until melted. 5. Turn off heat. 6. Add yellow food colouring to the marshmallow mixture. 7. Add a small amount of blue food colouring to the marshmallow mixture to get the perfect shade of Grinch Green. 8. Coat popcorn with marshmallow mixture to taste. 9. Pour coated popcorn into a prepared cookie sheet.
Ingredients
10 Cups of Popped Popcorn Salt 3 tablespoons Butter (Salted) 3 cups Mini Marshmallows Food Colouring - Yellow Food Colouring - Blue 1/2 Cup Mini Marshmallows M&M Candies – Red
F.C. 20/11/2019 https://www.twosisterscrafting.com/grinch-popcorn/ https://www.twosisterscrafting.com/grinch-hot-vanilla-milk/ https://www.twosisterscrafting.com/grinch-pretzel-bites/
10. Drizzle remaining marshmallow mixture over popcorn. 11. Add mini marshmallows and Red M&M's while popcorn still warm. 12. Allow to cool and serve.
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Grinch Vanilla Milk.
Grinch Pretzels
Ingredients
Pretzels Dark Chocolate Candy Melts Green Candy Melts Dark Green Candy Melts Jumbo Hearts Sprinkles Plastic Sandwich Bags
Method Ingredients
Milk Sugar (optional) Vanilla Extract Food Colouring - Yellow Food Colouring - Blue Whipped Cream Red Sprinkles
Method 1. Add two cups of milk for every serving to a medium pan. 2. Begin to heat milk on medium low heat. 3. Add vanilla. (We added 1 teaspoon per cup of milk because we love vanilla. Adjust to fit your own love of vanilla.)
1. Line up 8-9 pretzel snaps on a paper plate. 2. Place a dark chocolate candy melt on the pretzel and microwave them for about 1 minute. You want the candy to be soft but not runny. (It will look shiny) 3. Then press the Juju Heart candy onto the softened candy melt. 4. Place 20 Bright Green Candy Melts in a plastic sandwich bag with 4 Green Candy Melts. Melt them in the microwave, checking it every 20 seconds. 5. Snip off the tiniest bit of plastic off the corner of the sandwich bag so you can pipe on the green candy onto the Chocolate candy.
4. Add sugar to taste.
6. Make some squiggly green lines across all of the pretzel bites.
5. Stir until the sugar and the vanilla are mixed and the milk has heated but has not started to boil.
7. Add one of the Heart confetti sprinkles to each Candy Melt.
F.C. 20/11/2019 https://www.twosisterscrafting.com/grinch-popcorn/ https://www.twosisterscrafting.com/grinch-hot-vanilla-milk/ https://www.twosisterscrafting.com/grinch-pretzel-bites/
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Xmas Parfait CHOCOLATE, HONEY & BERRIES
READY IN: 40 mins SERVES: 8 INGREDIENTS
100 gram (3 ounces) dark chocolate (70% cocoa), chopped
1/2 cup (80g) almonds
100 gram (3 ounces) cherries, halved, pitted
1 vanilla bean
2 tablespoon honey, extra
400 gram (12½ ounces) ricotta
* You will need to start this recipe a day ahead. Cut the parfait with a large straightbladed knife. Serve with extra raspberries and cherries.
2/3 cup (230g) honey 2 cup (560g) greek-style yoghurt
Initials Date Copyright
100 gram (3 ounces) raspberries
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METHOD
METHOD
Step 1 Preheat oven to 180°C/350°F. Line the base of a 10.5cm x 23.5cm (4-inch x 9½-inch) terrine or loaf pan with baking paper, extending the paper over two long sides.
Step 1 In a blender, puree the chopped mangoes, lemon zest and juice, lime juice, and 1 tbsp of the lime zest until smooth. Strain the puree through a fine-mesh sieve. Sprinkle the gelatine over. Stand for 5 minutes to soften. Step 2 Meanwhile, in another medium bowl, whisk the egg yolks and 1/3 cup of caster sugar to blend. In a small heavy saucepan, heat the milk over medium-high heat just until hot but not boiling. Gradually whisk the milk into the yolk mixture, and then return the mixture to the saucepan. Cook over low heat, stirring constantly; until the custard is thick (do not allow the custard to boil). Whisk the custard into the gelatine mixture, stirring until the gelatine dissolves. Strain the custard mixture through a fine sieve and into a large bowl. Step 3 Place the bowl of custard over another large bowl of ice water and stir the custard until cold but not set. Step 4 Using an electric mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar in the mixer bowl until stiff but not dry. Meanwhile, in a small heavy saucepan, cook the remaining 1/2 cup caster sugar and water over medium heat, stirring until the sugar dissolves. Boil without stirring for about 2 minutes, or until a candy thermometer registers 116C. Beat the hot syrup into the egg whites in a slow steady stream and avoiding the whisk. Continue beating until the mixture is stiff and shiny. Whisk one third of the whites into the custard. Fold the remaining whites into the custard. Step 5 Using a whisk beat the cream and icing sugar in a large bowl until stiff peaks form. Fold the whipped cream into custard mixture. Step 6 Toss the finely diced mango with the remaining 1 tsp lime zest and divide half of the diced mango among eight 300ml stemless wine glasses or dessert coups. Spoon the parfait mixture into the glasses, dividing equally. Cover with cling film and refrigerate for about 3 hours, or until set. Cover and refrigerate the remaining diced mango.
Step 2 Spread nuts in a single layer on an oven tray. Roast nuts for 10 minutes or until skins begin to split. Cool. Chop nuts coarsely. Step 3 Meanwhile, split vanilla bean lengthways; scrape seeds into a food processor. Add ricotta and honey; process until smooth. Transfer mixture to a large bowl. Step 4 Fold in chopped nuts, yoghurt, chocolate, raspberries and cherries. Spoon mixture into pan; smooth top. Cover with foil. Freeze for 8 hours or overnight until firm. Step 5 Wipe base and sides of pan with a warm cloth. Turn parfait onto a chopping board; cut into slices. Divide slices among shallow serving dishes. Stand for 10 minutes before serving, drizzled with extra honey.
Xmas Parfaits MANGOES, MANGOES, MANGOES
Prep 3hrs 40 mins Cook 10 min Servings: 8
Initials Date Initials L.B Copyright Date 11/19 Copyright https://www.taste.com.au/recipes https://www.womensweeklyfood.com.au
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White Christmas ICE CREAM SANDWICHES
READY IN: 5hrs 35mins (can be made 3 days in advance) SERVES: 12
290g packet white chocolate melts, melted 20g (1/4 cup) shredded coconut, toasted 40g (1/4 cup) chopped pistachio kernels
INGREDIENTS 60g (24) natural ice-cream wafers 375m (1 1/2 cups) thickened cream 395g can sweeten condensed milk 270ml can coconut cream 70g (2 cups) rice bubbles 160g (1 1/2 cups) frozen raspberries, plus extra, to serve
Initials Date Copyright
METHOD Step 1 Line a 20 x 30cm slice pan with 2 layers of plastic wrap, extending 10cm over the sides. Arrange 2 rows of 6 wafers, side by side in the pan, leaving a 2cm gap down the middle of the pan.
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Step 2 Use an electric mixer to whisk the cream and condensed milk in a bowl until soft peaks form. With the beaters going, gradually add the coconut cream and whisk until just combine and the cream still holds its shape (be careful not to over-beat or beat to high as the mixture will curdle). Fold in the rice bubbles and frozen raspberries until just combined. Carefully spoon over the wafers and smooth the surface. Cover with rows of remaining wafers to line up with the base wafers, leaving a 2cm gap in the centre. Fold over the plastic wrap. Place in the freezer for 4 hours or until firm. Step 3 Use the plastic wrap to lift the ice-cream slab out of the pan and onto a chopping board. Trim off the excess ice-cream around the wafers and down the 2cm centre gap. Working from the centre, carefully slice the slab into 12 wafer-sized sandwiches. Place the sandwiches on a tray lined with baking paper and return to the freezer for at least 1 hour or until you are ready to decorate. Step 4 Taking one ice-cream sandwich from the freezer at a time, dip one end into the melted chocolate to come 2cm up the sides. Sprinkle half the sandwiches with coconut and half with pistachio. Return each sandwich to the tray in the freezer. Repeat for remaining sandwiches. Place in the freezer for 1 hour or until firm.
WHITE CHRISTMAS ROCKY ROAD For a delicious Christmas twist, use white chocolate and dried cranberries to make this irresistible rocky road.
Initials Date Initials L.B Copyright Date 11/19 Copyright https://www.taste.com.au/recipes
Prep3hrs 15 mins Cook 5 mins Makes 16 pieces INGREDIENTS 2 x 180g pkts white chocolate, chopped 110g pkt Lucky Slivered Almonds, toasted 1/3 cup (45g) Lucky Natural Pistachios 1 cup (50g) pink marshmallows, halved 1/2 cup (65g) dried cranberries 1/4 cup (20g) desiccated coconut 1 tablespoon dried cranberries, extra METHOD Step 1 Grease an 18cm (base measurement) square cake pan and line the base and sides with baking paper, allowing sides to overhang by 2cm. Step 2 Place the chocolate in a large microwavesafe bowl and heat on medium, stirring with a metal spoon every 30 secs, for 2-3 mins or until melted and smooth. Step 3 Meanwhile, place three-quarters of the almonds in a large heatproof bowl. Stir in the pistachios, marshmallow, cranberries and coconut. Step 4 Add three-quarters of chocolate to almond mixture. Mix well to coat. Spoon mixture into prepared pan, pressing with the back of a spoon to level the surface. Tap the pan on the bench to remove any air bubbles. Pour over remaining chocolate and smooth the surface. Sprinkle with remaining almonds and extra cranberries. Place in fridge for 3 hours or until firm. Cut into pieces.
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Mini cheesecake santa hats QUICK AND EASY.
*Serves 6 *Prep 30 min *Cook 20 min If you’re looking for some easy baking to do with the kids this holiday, these Mini Cheesecake Santa Hats will do the trick. They are great for any Christmas get together.
Ingredients
12 mini Oreo biscuits 250 g cream cheese 1/2 cup caster sugar 1 tsp vanilla essence 1 tbs lemon juice 2 eggs
24 fresh strawberries 150 ml cream 2 tbs icing sugar
IFantasya Carter 04/05/2019 https://www.kidspot.com.au/kitchen/recipes/mini-santa-christmas-cheesecakes-recipe/l0pzrx1c
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Method 1.
Preheat the oven to 180ËšC. Line a 24 cup mini muffin tin with paper cases.
2.
Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until smooth and creamy. Add the eggs, one at a time.
3.
Break each mini Oreo in half and use a knife to scrape the cream filling away from the lower Oreo.
4.
Place one mini Oreo into the base of each mini muffin cup.
5.
Divide the cream cheese mixture amongst the muffin cups, pouring it or spooning it over each mini Oreo.
6.
Bake in the oven for 20 minutes or until slightly risen and just beginning to crack on the surface.
7.
Cool completely on a wire rack and refrigerate while you make the toppings.
IFantasya Carter 04/05/2019 https://www.kidspot.com.au/kitchen/recipes/mini-santa-christmas-cheesecakes-recipe/l0pzrx1c
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8.
Whip the cream and icing sugar together until thick and fluffy.
11. Place a strawberry onto each blob, pushing it down so that the cream oozes out slightly to become the hat's fur trim.
9.
Prepare the strawberries by cutting off their tops (where the stalk is) to create a Santa hat shape out of each one. 12. Top each Santa hat with a small dab of cream for a pom pom. Dust with icing sugar just before serving.
Note:  
Store in fridge so to prevent cream from melting. Swap out lemon juice for crushed Oreos to make Oreo backed cheese cakes.
10. Put the whipped cream mixture into a piping bag and pipe a generous blob onto each cooled cheesecake.
IFantasya Carter 04/05/2019 https://www.kidspot.com.au/kitchen/recipes/mini-santa-christmas-cheesecakes-recipe/l0pzrx1c
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Ice Cream Cake WITH MALTESERS AND RASPBERRIES
Use remaining Maltesers and raspberries to decorate the cake. Whilst making the cake, there was significant theft of Maltesers and raspberries (by someone who shall remain unnamed!) so the top of our cake was decorated more sparsely than I would have liked. Cover cake with plastic wrap and place into the freezer to reset. This usually takes a number of hours, to form properly. Remove from freezer 5 minutes before required and transfer to a serving plate. Ingredients: 2 litres good quality ice cream 250 grams Maltesers 2 punnets raspberries Method: Scoop ice cream out of tub and into a large mixing bowl and let it soften for 5 – 10 minutes. Remove about three quarters of the pack of Maltesers and place them into a plastic bag. Crush them with a rolling pin. Add crushed Maltesers and 1 punnet of raspberries to the ice cream and mix gently through. Once combined, pour into a 20cm spring form cake tin, lined with plastic wrap.
InitialsJTC Date11/19 Copyright; planningwithkids.com; myfoodbook.com.au
Enjoy.
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Decadent fallen chocolate cake NEW YEAR FAVOURITE.
Need to bring a plate to this New Year’s party or just looking for a treat to share with the family? Here is a classic decadent fallen chocolate cake all the kids and adult will love. Ingredients Cake ½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan ¾ cup plus 2 Tbsp. sugar, divided, plus more for pan 10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped 2 tablespoon vegetable oil 6 large eggs
Method
2 tablespoon natural unsweetened cocoa powder
Cake
1 teaspoon vanilla extract ¾ teaspoon kosher salt Topping 1 cup chilled heavy cream ½ cup mascarpone 3 tablespoon powdered sugar Fresh raspberries Fresh blue berries
Special Equipment A 9”-diameter spring form pan IF.C 12/11/2019 https://www.bonappetit.com/recipe/fallen-chocolate-cake
1. Preheat oven to 177°. Lightly butter spring form pan and dust with sugar, tapping out any excess. 2. Combine chocolate, oil, and ½ cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan. 3. Separate 4 eggs, placing whites and yolks in separate medium bowls.
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4. Add cocoa powder, vanilla, salt, Ÿ cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well. 5. Using an electric mixer on high speed beat egg whites until frothy. With mixer running, gradually beat in ½ cup sugar; beat until stiff peaks form.
DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature. Topping 1. Using an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form. 2. Remove sides of spring form pan from cake. Mound whipped cream mixture in centre of cake.
3. Top with raspberries and blue berries. 6. Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 Tbsp. sugar. 7. Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the centre and crack further as it cools).
IF.C 12/11/2019 https://www.bonappetit.com/recipe/fallen-chocolate-cake
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Peppermint Oreo Truffles DELICIOUS CHRISTMAS TREATS!
METHOD 1) Line a small baking tray with baking paper. In a large bowl, combine crushed Oreos with cream cheese and half the crushed candy canes. Stir until cream cheese is completely integrated into the Oreo crumbs. 2) Using a small cookie scoop, form Oreo mixture into small balls and place on the Yields: 20, Prep: 15 mins, Total: 45 mins
INGREDIENTS
baking tray. Repeat until all Oreo mixture is used and place baking tray in freezer for 10 minutes.
1 (15.5-oz.) package Oreos, crushed
1 (8-oz. package) cream cheese,
3) Meanwhile, mix coconut oil with melted
softened to room temperature
chocolate chips. When the balls are
12 candy canes, crushed, divided
chilled, dip them in the chocolate and
2 c. chocolate chips, melted
place back on baking tray.
2 tsp. coconut oil
4) Sprinkle with remaining crushed candy canes and return to the freezer to harden, 10 more minutes.
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ENTERTAI NI NG
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Canapes ENTERTAIN THIS SEASON WITH STYLE
Throwing a party? Whether it’s for a special occasion or just a weekend away with the family, these quick and easy canapés are very easy to assemble.
presented are also crucial to the success of the party. Having hors d’oeuvres such as canapés could make any event or party more fun and beautiful.
Fabulous parties and events need canapés to impress guests and to give a good first impression of the party. The moment guests enter a party, the things they see first are the lighting and the food. The lighting in an event can set the mood and the food and how it is
There are lots of quick and easy canapés recipes for you to make at home, with heaps of little cheats and tricks to make you look like you got the caters’ in.
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MUSHROOM & AVOCADO TOASTIES
COOK: 15 mins MAKES: 18 INGREDIENTS 1 baguette, thinly sliced Olive oil cooking spray 2 tbs olive oil 1 tbs freshly grated ginger 400g cup mushrooms, sliced 1 lime, halved 2 tbs thyme leaves 2 large ripe avocado, roughly mashed METHOD 1. Preheat oven 180°C fan forced. Lightly spray both sides bread with oil and place in a single layer on a large baking tray. Bake 5-8 minutes or until lightly toasted. Set aside to cool 2. Heat a large frying over high heat until hot. Add oil, ginger and mushrooms and cook, tossing often, for 5 minutes until mushrooms are light golden and tender. Remove from heat, squeeze over the lime juice and scatter over the thyme leaves. Season with salt and freshly ground pepper 3. Spoon the avocado onto toasted baguette and top with a spoonful of mushrooms. Serve * You can use any type of mushrooms TIP * To makes this easier you can buy baguette toasties already premade in the bakery section of the supermarket
Initials Date Initials L.B Copyright Date 11/19 Copyright https://www.goodtoknow.co.uk/
BEETROOT AND GOATS’ CHEESE
COOK: 20 mins MAKES: 20 INGREDIENTS 2 mini frozen baguettes Oil 200g soft goats' cheese 200g sweet cooked beetroot To serve, orange zest and fresh thyme METHOD 1. Cook the mini frozen baguettes to the pack instructions, and then allow to cool. Slice each one into 10, drizzle with a little oil and return to the oven for 5-6 mins until crisp. 2. Spread over the soft goats’ cheese and top with the sweet cooked beetroot, cut into chunks. To serve, scatter with orange zest and fresh thyme.
TIPS Do as much prepping the night before the party or even a couple of days in advance Add spices to heat things up Buy products like puff pastry, already toasted breads Use cucumbers, carrots or celery as vessels for canapés Keep everything bite size Use seasonal products Look for creative ways to serve your canapés, such as small spoons, wooden boards ( you made yourself by sanding then varnish)
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MINI LAMB KEBABS
SMOKED SALMON ROSES
PREP: 10 mins COOK: 15 mins MAKES: 24
PREP: 25 mins SERVES: 6
INGREDIENTS
INGREDIENTS
500g lamb mince
150g rye bread, toasted
1tsp ground cumin
100g half fat crème fraiche
2tsp ground coriander
100g light cream cheese
3 garlic cloves, finely chopped
1 lemon, zest & juice
200g natural yogurt
2tbsp fresh chives, finely chopped
Few sprigs mint, chopped 1tbsp lemon juice
1tbsp fresh dill, 1tbsp finely chopped & 1tbsp sprigs
1tbsp oil
120g smoked salmon
1/2 small bunch flat-leaf parsley, finely chopped
METHOD
You will need: 24 wooden skewers, soaked METHOD STEP 1.
STEP 1. Using a 4cm round cookie cutter cut out rounds from the toasted rye bread. STEP 2.
Mix together the lamb, cumin, coriander and 2 garlic cloves. Divide into 24 balls, then mould onto a mini skewer. Chill until needed. Mix together the yogurt, mint and lemon juice. Season to taste.
Using an electric hand mixer beat the crème fraiche, cream cheese and lemon juice together until smooth. Fold through the chopped fresh herbs and a pinch of salt. Spoon into a piping bag with a star nozzle and pipe little rosettes onto each rye circle.
STEP 2.
STEP 3.
Brush the kebabs with oil then place under a medium to high grill, or put on a griddle pan. Cook for 15 mins turning occasionally. Once cooked, roll in the parsley and serve with the yogurt sauce.
Roll up a small slice of salmon and curl out the edges to form a rose. Place one on top of each canapé and garnish with lemon zest and a small sprig of dill.
TIP * If you like your food spicy, add half a finely chopped chilli to the lamb mixture
Initials Date Initials L.B Copyright Date 11/19 Copyright https://www.goodtoknow.co.uk/
TIP * Get ahead by making up the cream cheese mixture up to 3 days in advance. Just pop in the fridge in its piping bag. You can also store the toasted rye in an air tight container.
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LEEK AND BLUE CHEESE PIZZA
over the cheese and sprinkle over the sage and walnuts. Bake for 8-10 mins, until the base is crisp and golden. TIP If you love cheese and this isn't enough, feel free to grate more Parmesan cheese over the pizza once it's out of the oven!
TWISTY SAUSAGE ROLLS
PREP: 15 mins COOK: 10 mins MAKES: 1 large pizza INGREDIENTS 1tbsp oil 25g unsalted butter 8 baby shallots, finely sliced 3 small leeks, trimmed and sliced
PREP: 5 mins MAKES: 24
2 garlic gloves, crushed
INGREDIENTS
1x220g dough portion from a pack of Northern Dough Co Original Frozen Pizza Dough, defrosted
500g packet puff pastry
1tbsp polenta or semolina 150g dolcelatte cheese 10 sage leaves, roughly chopped Small handful walnuts, chopped METHOD STEP 1. Heat the oven to 220C, gas 7. Heat the oil and butter in a frying pan, add the shallots and cook over a medium low heat for 5-7mins until golden, then set aside. Using the same pan turn the heat up slightly, add the leeks and cook for a few mins until softened. Stir in the garlic and cook for 1 min. set aside to cool. STEP 2. Prepare the defrosted dough according to the pack instructions, and then roll to make a pizza base 30cmx23cm. Sprinkle the polenta over a baking tray, and then put the dough on top. Scatter with the leeks and shallots, dot Initials Date Initials L.B Copyright Date 11/19 Copyright https://www.goodtoknow.co.uk/
COOK: 15 mins
1 egg 24 pork chipolatas Tomato ketchup/mustard or Marmite for dotting onto the chipolatas METHOD STEP 1. Pre-heat the oven to 220ยบC/430ยบF /Gas mark 7. Roll out 500g packet puff pastry on a floured surface. Cut into 2.5cm strips and dot with tomato ketchup, mustard or Marmite. STEP 2. Place a pork chipolata sausage on each strip and wind them up. Beat together 1 egg and a little milk. Brush onto the strips and place on a baking sheet. STEP 3. Bake for approximately 15 minutes, until golden, and then serve with baked beans, corn on the cob or a mixed salad and your favourite relish or chutney.
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Glorious Finger Food EVENING ENTERTAINING
MINI CHEESEBURGERS
10 cherry tomatoes sliced in half 5 lettuce leaves 5 deli slices sharp cheddar cheese INSTRUCTIONS For the Buns: Preheat oven to 350°F. Divide each thawed roll into four and roll into a round ball/disc shape. Place each mini roll on a parchment lined baking sheet and cover with plastic wrap. Allow to rise for 30 minutes. Remove plastic wrap, and brush each ball of dough with a bit of melted butter and sprinkle with sesame seeds. Bake for 12 to 15 minutes or until golden brown. Allow to cool before slicing in half. For the Burger:
MAKES: 20 INGREDIENTS 5 frozen rolls, thawed 3 tablespoons sesame seeds 500gm ground beef 1 teaspoon salt 1 teaspoon pepper 2 teaspoons Worcestershire sauce 8-10 slices of bacon cooked
Initials L.B Initials Date Date 11/19 Copyright https://pizzazzerie.com/https://www.joyfulhealthyeats.com/ https://pizzazzerie.com/https://www.joyfulhealthyeats.com/ Copyright
Combine ground beef, salt, pepper, and Worcestershire sauce. Mix well and divide into 20 patties. Preheat grill to medium and cook each burger for 2-3 minutes or until cooked through. Top each burger bun with a small piece of lettuce, cheese, small piece of bacon, and tomato!
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CARAMELIZED ONION & PEAR TARTS
3. Add butter, pears, and sugar to same pan and stir to combine. Once softened, remove from heat and add to bowl of onions. 4. Create your mini tarts from the puff pastry by using a cookie cutter or sharp knife. I used a 2 inch square cookie cutter. Brush with beaten egg. In the center, add a 1/2 tablespoon of goat cheese and top with onion/pear mixture. 5. Bake for 20-25 minutes or until puff pastry is lightly golden. 6. Remove from oven and top with minced chives.
CHERRY ALMOND BRIE BITES
MAKES: 20-25 INGREDIENTS 2 tablespoons vegetable oil 1 large or 2 small/medium yellow onions diced or thinly sliced 1 teaspoon salt 2 tablespoons unsalted butter 1 lb. pears peeled and diced into small cubes 2 tablespoons sugar 2-3 ounces goat cheese 3 tablespoons chives minced 1 package 1kg frozen puff pastry, thawed
MAKES: 20
1 egg lightly beaten
INGREDIENTS 1 package phyllo sheets or phyllo cups
INSTRUCTIONS
1 brie round
1. Preheat oven to 400°F. In a frying pan, add oil, onion, and salt. Stir occasionally until onions are just lightly caramelized (about 25 minutes) as they will continue to cook when baked so just look for a light golden colour.
1 jar cherry preserves
2. Remove from pan and set aside in a small bowl. Initials Date Initials L.B Copyright https://pizzazzerie.com/https://www.joyfulhealthyeats.com/ Date 11/19 Copyright https://pizzazzerie.com/https://www.joyfulhealthyeats.com/
½ cup sliced almonds INSTRUCTIONS 1. Preheat oven to 165°c
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2. Spray a mini muffin tin with cooking spray. Cut rounds of phyllo sheets to fit down into each mini muffin pan. If you’re using phyllo cups, just pop them right into the muffin tins. You can do this from frozen.
1/4 teaspoon chipotle chilli powder
3. Bake for 5 minutes or until very lightly golden.
4 small avocados
4. Remove from oven and fill with 1 teaspoon of sliced brie, 1 teaspoon of cherry preserves, and 2-3 almonds.
juice of 1 lime (about 2–3 tablespoons)
5. Return to oven and bake for 7-9 minutes or until brie cheese has melted and edges of phyllo are golden in colour.
1 tablespoon olive oil Guacamole: 1/2 cup cilantro 1 1/2 tablespoons red wine vinegar 1/2 teaspoon red pepper flakes salt to taste INSTRUCTIONS
CAJUN SHRIMP GUACAMOLE BITES
1. Preheat oven to 220 2. Cover bottom of baking sheet with tin foil. Add 1 tablespoon of olive to tin foil and using a brush, spread the olive oil over the entire pan so it is coated. Place the sweet potato slices on the prepared baking sheet. 3. Pour remaining tablespoon of olive oil into a small dish, using a brush, brush the tops of the sweet potato slices with olive oil. Lightly season with salt. 4. Bake in oven for 10 minutes. 5. Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit. 6. To prepare the Guacamole: Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
MAKES: 25-30 INGREDIENTS 1 sweet potatoes, sliced in 1/4″ slices 2 tablespoons olive oil salt to season Chipotle Shrimp: 1kg large raw shrimp, peel and deveined 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon sea salt Initials Date Initials L.B Copyright Date 11/19https://pizzazzerie.com/https://www.joyfulhealthyeats.com/ Copyright https://pizzazzerie.com/https://www.joyfulhealthyeats.com/
7. To prepare the Chipotle Shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chilli powder. Toss the shrimp to coat in the seasoning blend. 8. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side. 9. Assemble the bites. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro. Serve
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Fruity Antipasto Skewers MOUTH-WATERING FRUITY ANTIPASTO SKEWERS, SERVED WITH BALSAMIC GLAZE
Prep 10 mins : Cook 10 mins : Serves 12
METHOD INGREDIENTS
½ Rockmelon, seeded ½ Honeydew, seeded ¼ Watermelon 12 Cherry Bocconcini 12 Basil leaves 6 Slices Prosciutto, halved lengthways 3 Bay Cucumbers, peeled into ribbons 1 tbsp Balsamic glaze 1 tbsp Olive oil
KS 11/19 Taste.com.au KS 11/19 Taste.com.au
Step 1 Use a melon baller to scoop balls from the rockmelon, honeydew and watermelon. Thread the melon balls, bocconcini, basil, prosciutto and cucumber onto 12 bamboo skewers. Step 2 Place skewers on a platter. Combine balsamic glaze and oil in a small jug. Drizzle over the skewers to serve.
The Townsville Townsville Zine Zine The
Seafood Dishes 3 QUICK AND EASY SEAFOOD RECIPES
BARBACUED PRAWNS WITH CORN, BACON, BLISTERED JALAPENO, AND AVACADO PUREE
0:10 Prep, 0:10 Cook, 8 Servings INGREDIENTS AVOCADO PUREE -
2 firm but ripe avocados, halved, peeled, and pitted
-
2/3 cup (loosely packed) fresh coriander leaves
METHOD
-
1 clove garlic
To make the avocado puree: Blend the
-
2 tablespoons fresh lime juice
avocados, coriander, garlic, lime juice, and
-
1 tablespoon fresh lemon juice
lemon juice together in a blender or food
PRAWNS AND CORN
Step 1
processor to the desired consistency. Season to taste with salt and pepper. Spread the
-
400g streaky bacon, finely diced
puree over a large platter. Press a sheet of
-
5 fresh corn cobs, peeled, silks removed, kernels removed
plastic wrap directly on the surface of the
-
1 large jalapeno chilli
-
1/2 teaspoon plus 1 tablespoon olive oil
Step 2
-
1kg raw banana prawns, (King prawns, or Tiger prawns), peeled and deveined
To make the prawns and corn: Preheat the
-
1 teaspoon sweet paprika
-
1 lime, cut in half
-
Fresh coriander sprigs, for garnish
puree and set aside.
barbecue for medium-high heat. Place a cast-iron frying pan directly on the barbecue while preheating. Step 3
Initials M.B MB Date 11/19 19/11 Copyright taste.com.au https://www.taste.com.au
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Cook the bacon for about 6 minutes, or until rendered and crispy. Add the corn kernels and cook for 3-4 minutes, or until just tender. Step 4 Meanwhile, in a small bowl, coat the jalapeno with 1/2 teaspoon of oil and sprinkle with salt. Barbecue the jalapeño for about 3 minutes per side, or until blistered. Transfer to a small bowl, cover, and let steam for a few minutes. Remove the skin from the jalapeño. Scrape off
INGREDIENTS -
500g boneless white fish fillets, roughly chopped
the diced jalapeño into the corn mixture.
-
2 1/4 cups fresh breadcrumbs
Season the corn mixture to taste with salt and
-
3 green onions, trimmed, sliced
pepper.
-
1 tablespoon chopped fresh dill
Step 5
-
1 egg
In a large bowl, toss the prawns with the
-
White pepper, to season
remaining 1 tablespoon oil, paprika, salt, and
-
2 tablespoons light olive oil
pepper. Barbecue the prawns for 3-4 minutes
-
Aioli, to serve
per side, or until cooked and still juicy.
-
Baby rocket, to serve
-
Oven-baked potato chips, to serve
the seeds for less heat, if desired, and dice. Stir
Step 6 To serve: Spoon the corn mixture over the avocado puree and top with the prawns. Squeeze the lime halves over the prawns, garnish with the coriander sprigs, if desired, and serve.
METHOD Step 1 Process fish, breadcrumbs, onion, dill and egg until almost smooth. Season with salt and white pepper. Using 1/4 cup of mixture at a time, shape mixture into 8 patties. Place on a tray lined with baking paper. Cover.
NOTES Make ahead: The avocado puree can be made up to 4 hours ahead. Press a sheet of plastic wrap directly on the surface of the puree and refrigerate.
Refrigerate. Step 2 Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the patties to pan. Cook for 3 minutes each side or until golden and cooked through. Transfer to a
SUPER EASY FISH CAKES WITH AIOLI
0:15 Prep, 0:12 Cook, 4 Servings MB 19/11 M.B Initials https://www.taste.com.au Date 11/19 Copyright taste.com.au
plate. Repeat with remaining oil and patties. Step 3
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Serve patties immediately with aioli, rocket and chips.
NOTES Prepare in advance: Make patties to the end of step 1. Place in an airtight container, between sheets of baking paper. Refrigerate for 24 hours or freeze for up to 1 month. METHOD Step 1
SMOKED SALMON TARTINES WITH RED ONION-CAPER RELISH
To make the relish: In a small bowl, stir the
0:25 Prep, 0:10 Cook, 8 Servings
seeds. Season to taste with salt.
INGREDIENTS
Step 2
RELISH -
2/3 cup finely diced red onion
-
1/3 cup drained Coles Brand Baby Capers
-
2 tablespoons fresh lemon juice
-
1 tablespoon chopped fresh dill
-
1 teaspoon yellow mustard seeds
TARTINES -
250g cream cheese, at room temperature
-
1/3 cup crème fraîche or sour cream
-
1/4 cup chopped fresh chives
-
8 slices pumpernickel bread, toasted
-
16 thin slices from 1 Coles rustic baguette, toasted
-
450g thinly sliced smoked salmon
-
1 lemon
Initials MBM.B Date 11/19 19/11 Copyright taste.com.au https://www.taste.com.au
onion, capers, lemon juice, dill, and mustard
To make the tartines: In another small bowl, mix the cream cheese, crème fraîche, and chives to blend. Season to taste with salt.
Step 3 Spread the cheese mixture over the toasted slices of pumpernickel and baguette. Cut each slice of the pumpernickel bread into 3 rectangular pieces. Top each with 1 salmon slice, and then top each with a generous spoonful of the relish. Transfer the tartines to a platter. Finely grate the lemon peel over each and serve.
The Townsville Townsville Zine Zine The
Stuffed Mushrooms DELICIOUS FINGERFOOD
Prep 15 mins: total 35 mins
DIRECTIONS
INGREDIENTS
1. Preheat oven to 200°C. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
Cooking spray, for pan 1kg baby mushrooms 2 1/2 tbsp. butter 2 cloves garlic, minced 1/3 cup breadcrumbs Salt Freshly ground black pepper 1/3 cup freshly grated Parmesan, plus more for topping 125 grams cream cheese, softened 2 tbsp. freshly chopped parsley 1 tbsp. freshly chopped thyme
2. In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly. 3. In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan. 4. Bake until mushrooms are soft and the tops are golden, 20 minutes
Initials K.S Date 11/19 KS 11/19 Copyright : delish Copyright Delish
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Crumbed Haloumi Chips Easy New Year Entertaining
Prep 30 mins : Cook 15 mins : Makes 28
Step 2
INGREDIENTS:
Line a baking tray with baking paper. Cut the haloumi into 14 chips. Dip chips in flour and shake off excess. Dip in egg then in crumbs, pressing firmly to coat. Transfer to the prepared tray and place in the fridge for 15 minutes to chill.
170G Cheese Corn Chips ¼ cup Plain Flour 2 Eggs, lightly whisked 2 x 180g pkts Haloumi, rinsed
ROASTED CAPSICUM DIP: 330gr jar Roasted Whole Peppers, rinsed & drained 2 tbsp Sour Cream
Step 3
METHOD:
Meanwhile, to make the roasted capsicum dip, place the peppers and sour cream in a food processor and process until smooth. Season. Transfer to a small serving dish.
Step 1
Step 4
Place the corn chips in a food processor and process until resembles fine crumbs. Transfer crumbs to a shallow dish.
Preheat oven to 180/160 fan forced. Bake haloumi chips for 12-15 minutes or until golden. Serve hot with the roasted capsicum dip.
KS 11/19 KS 11/19 Taste.com.au Taste,com.au
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Summer vibes NON-ALCOHOLIC AND ALCOHOLIC BEVERAGES
The arrival of summer usually means schools off for the year and the festive season is about to begin! These delicious fruity beverage recipes may just be something to send you straight into relaxation mode all season long!
Just remember – Drink safe, stay safe and enjoy responsibly!
Z.VACULKA 11/2019 Initials Z.V Copyright: Date 11/19 Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com Copyright: Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com
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Simple Syrup Makes: 1 ½ Cups INGREDIENTS
1 Cup water
1 Cup white granulated sugar
METHOD 1) Place water into a small saucepan on a medium-low heat until hot, but, not boiling. 2) Add in the sugar and stir until it has fully dissolved into the water. 3) Take the syrup off the stove and wait for it to cool to room temperature before storing. Store in a glass jar and into a refrigerator for up to 3 weeks.
Frozen Watermelon Daiquiri SERVES: 2 INGREDIENTS
4 Cups Frozen Seedless Watermelon (cubed)
½ Cup white rum
¼ Cup fresh lime juice
¼ Cup Orange Juice
1-2 Tablespoon Spoons simple syrup (More or less depending on sweetness of fruit. See recipe on how to make simple syrup)
Frozen Glass ( To ensure daiquiri doesn’t melt too fast) METHOD
Place frozen watermelon, white rum, orange juice, lime juice and simple syrup (Start with 1 tablespoon of simple syrup first) into a blender and blend until smooth if not using a high speed blender.
Serve immediately into a frozen glass with a wedge of lime and enjoy! Z.VACULKA 11/2019 Copyright: Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com Initials Z.V Date 11/19 Copyright: Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com
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Frozen Lemonade
Strawberry Margaritta Mocktail SERVES: 4-6 Ingredients
2 ½ Cups of Strawberries ½ Cup Orange Juice ½ Sparkling Water ¼ Cup Fresh Lime Juice Ice (As much or as little as you like) Coloured Sugar for Garnish Lime for garnish Method
SERVES: 4 Ingredients
2 Cups of lemon Sorbet 2 Cups lemonade 1 Cup Ice Lemon wedges to garnish Frozen Glass to serve
1) Place strawberries, orange juice, sparkling water, lime juice and ice into a blender. 2) Blend until it reaches a slushy consistently – add more ice if necessary. 3) Cut a wedge of lime and cut a small slit in it. Then wipe it around the rim of the glasses, creating moisture on the inside and outside of the glasses. 4) Pour the coarse sugar onto a plate and roll the glasses in it, collecting the sugar onto the lime juice on the rim. 5) Pour the Strawberry Margarita into glasses, garnish with a lime wheel and serve!
Method
1)
Add all ingredients into a blender and blend until ice is well broken down into a slurry type consistency. 2) Serve immediately into a frozen glass with a wedge of lemon
TIP: For adult version, replace 2 cups of lemonade for 1 cup of vodka.
Z.VACULKA 11/2019 Copyright: Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com Initials Z.V Date 11/19 Copyright: Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com
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Non-alcoholic Raspberry Mojito SERVES: 1
TIP: Replace club soda with white rum of your choice.
Family Summer Punch SERVES: 15-20 INGREDIENTS
INDGREDIENTS
3-4 Fresh raspberries plus extra to garnish
5-6 Mint leaves
2 tablespoons simple Syrup ( See recipe)
¼ Cup raspberry Juice
2 Tablespoons fresh lime juice
½ Cup club soda or sparkling water
2 litres golden circle tropic fruit punch mix 2.5 litres dry ginger ale 2 litres orange juice 1 litre apricot juice 2 x tins tropical fruit salad in natural juice 1 punnet strawberries bunch of mint bag of ice
METHOD 1) Cut strawberries into small pieces and pick mint leaves and shred/ tear. 2) Pour all liquid into a large bowl or jug. 3) Add in the strawberries, fruit salad and mint. 4) Add up to 3 cups of ice or as you like and stir gently. Chill for 1 ½ hours before serving
METHOD 1) In a tall glass, add raspberries, mint leaves and the simple syrup 2) Squish with the back of a spoon until all the ingredients are well combined, but, that mint leaves may still be intact and only bruised 3) Fill the glass with ice 4) Add raspberry juice, followed by lime juice then top up with club soda or sparkling water. 5) Garnish with more raspberries if desired and a wedge of lime.
Z.VACULKA 11/2019 Copyright: Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com Initials Z.V Date 11/19 Copyright: Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com
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Coconut Rum and Pineapple Punch METHOD 1) Add pineapple juice, coconut rum, and lime juice to a small pitcher, stir and then chill. 2) 3) Once mixture in the pitcher is chilled, add ice to 2 glasses and evenly distribute into both glasses. 4) Top up with ginger ale and garnish with pineapple and lime.
TIP: Skip the coconut rum for a dash of coconut cream and sparkling water for a non-alcoholic version.
INGREDIENTS
2/3 Cups Pineapple Juice
¼ Cups Coconut Rum
3 Tablespoons fresh lime juice
1/3 Cup Ginger ale
Fresh pineapple cut into triangles to garnish
Lime cut into wedges or wagon wheels for garnish
Z.VACULKA 11/2019 Copyright: Initials Z.V Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com Date 11/19 Copyright: Image – Urban Matter, Stripped Spatula, Crown Melbourne, A Sweet Pea Chef, All recipes, anightowlblog.com
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Otai, a Polynesian tropical Juice APPLE, MANGO & COCONUT TONGAN SUMMER CONCOCTION Serves 6 Prep Time: 12 mins INGREDIENTS 4 Large granny smith apples 3 Large mangoes 4 Litres of coconut Milk 200g of shaved coconut 400g of Sugar 1.5 Litres of cold water Method Step 1 Wash your hands and then wash the apples and mangoes and peel them ready to grate into your serving bowl, ensure that you have some coconut milk ready in the bowl before you start to grate the fruits in. Step 2 Grate all the apple and mangoes finely into the serving bowl then continue to add the rest of the coconut milk and the cold water. Step 3 Once all the main ingredients have been grated and added, then add the sugar and stir to your taste.
Initials DM Date 11/11/2019
Step 4 Add the shaved coconut into the serving bowl with the other ingredients just give it another layer of texture and also garnish off the juice concoction then also add some ice cubes to keep it chill before serving. Originally in the islands the add cabin biscuits into their cup to eat with their Otai or you can go without them either way see how you like it, you can add alcohol to make it into a tropical cocktail for adults.
The Townsville Zine
Otai, a Polynesian Tropical Juice WATERMELON, PINEAPPLE AND COCONUT TONGAN SUMMER CONCOCTION
SERVES 6 PREP TIME 12 mins INGREDIENTS Half a watermelon Half a pineapple 200g of shaved coconut 400g of raw sugar 1.5 Litres of cold water 4 Litres of coconut milk METHOD Step 1 Wash your hands and then add the cold water into the serving bowl and then grate the watermelon flesh also into the serving bowl then peel the pineapple and also grate that into the serving bowl with the rest of the mixture. Step 2 Add the coconut milk into the mixture and then add the sugar and stir the mixture to suit your taste.
Initials D.M Date 11/19 Initials DM Copyright Date 14/11/2019 Copyright
Step 3 Finally add the shaved coconut in as a garnish just to add another texture to the mix and also some ice cubes to keep it chill, as mentioned previously with the apple and mango concoction, cabin biscuits are also added to make it a dessert like treat but it is also great as it is, either way you see how you like it.
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Pink Strawberry Lemonade SUMMERTIME RECIPIE
Welcome in the summer time with this homemade strawberry simple syrup infused pink lemonade. This refreshing pink lemonade is perfect for any summer day you have planned.
F.C 06/11/2019 https://www.eatingonadime.com/pink-lemonade-recipe/ https://www.fifteenspatulas.com/strawberry-simple-syrup/
Ingredients
2 1/2 cup Sugar 1 1/2 cup strawberries 2 cup Lemon Juice 1 1/2 cup Cranberry Juice 5 cup Water Lemon and strawberries Slices for garnish
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Method 1. Remove the stems and slice some strawberries.
4. Strain the strawberries out from the simple syrup, making sure not to press down on the strawberries. Otherwise your syrup will be cloudy.
2. Combine the strawberries, water, and sugar in a saucepan set over medium high heat. 5. Add your delicious strawberry simple syrup, juices and 4 cups of water to a pitcher. 6. Stir to mix well and refrigerate until ready to serve. 7. Serve over ice and garnished with lemon and strawberry slices.
3. Bring to a boil, then reduce to a simmer, and cook for 20 minutes, until the liquid is deeply red and the strawberry are soft.
F.C 06/11/2019 https://www.eatingonadime.com/pink-lemonade-recipe/ https://www.fifteenspatulas.com/strawberry-simple-syrup/
Try adding this strawberry simple syrup to cocktails, mocktails, or pour it over pancakes and waffles.
SHO RT STO RY
The The Townsville Townsville Zine Zine
Sci-Fi Christmas Story WDC: WINTER DELIVERY CORPS.
Looking out into the thick white fog falling over the rolling mountains covered in ice and snow, a shallow diffusion of light suffocated by cloud cover and wispy powdered air illuminates the ground. Tired scouts dressed in dark green, and fluffy hood lined coats, dark gray masks with large visors, firearms by their sides, warm and constructed for such environments. One swift movement pointing out into the blue horizon sends the group down the tall frozen slopes into the coldland flats, known as Deep Shiver Pass. Predominantly made of thick heavily frozen ice, making it perfect to hold transport trucks; very few have been lost to the dark water locker below. In the distance a blurred flame burns ferocious shapes, colours of blue, purple and red, the undelivered toys kindling the fire dance of destruction, governed by the leaking tanks of the trucks. One of the scouts removes their mask from their face, long and sharp features, purple eyes and short black hair. Letting out a huge sigh, sending steam into the air, he brings his radio to his face. “Jayko, this is WINDEL 23, report convoy serial C36PJ58. Current status: pillaged, 2 trucks torched, 3 trucks stolen, no sign of a sinking. No cargo, no survivors.” His arm falls limp to his side as he pushes the radio back into his coat pocket. Sprinting from the fog comes another green laden scout, unsettled and yelling. “Porter! we have movement! Underneath us, Goliath Blueback. We need to move!” Everyone remains still as Porter lightly presses his mask to his face, and with a precise swing of his arm, points the Initials InitialsT.W T.W Date Date11/19 11/19 Copyright Copyright
opposite direction of their approach, pressing a finger to his mouth piece. The whole group is still as the snow lightly accumulates on the fur of their coats. An outlying scout takes a step on the ice, making a cracking sound under his foot prompting the bullet-like head of the Blueback to crash through the icy surface like glass, taking the scout down in a gulp. The remaining group members sprint toward the retreat yelling out expletives. Porter being the closest to the wreck is the final elf attempting to make it to the high rolling hill where they scouted from. Seconds before he can reach where ice and snow divide, from the ice rockets the Blueback. Landing on all four of its big webbed feet, each of its six toes hangs an enormous claw, so sharp, snowflakes are parted when coming into contact. A Blueback‟s head is heavily armoured, with teeth thin like strands of hair, but stronger than steel, a thousand needles into the skin. From the sheer force, Porter is thrown to his back. Terror sprawls across Porter‟s face as sure he knew this is it. From the distance a deep „Fwoomp‟ echos over the ice as a large red net passes over the Blueback covering it, tightening up and locking it into the ice. Porter drops back in the snow, and stares upward for a minute, it‟s short lived when an older looking man hangs over his head. A quick sigh of relief exits his shaking lips as a large tank rolls up to the group, the tank is suspended above tracks on round shock absorbing arms making it easier
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to travel over rough terrain. On the top sits a metal ballista, a net hanging from its barrel, a new projectile net ready to fire. Out from the right driver seat steps another man, dressed in black armour and a full face mask shaped like a deer. He ushers all the scouts into the tank, all without questions, flee into the tank passenger bay, the older gentleman holds his hand out to Porter lifting him to his feet. The tank speeds closer to the complex leaving a fluffy white cloud behind, the faces of the elves brighten as they reach their home. Porter is yet unstirred, with his head in his hands. Shooting into the sky a large spire in the middle of the complex, shaped much like a pine tree, green, red and white lights trail up the sides. As the skyline rises to a level which they can see, the complex is surrounded by incredibly high cement walls. Five total entry points, each with heightened security, and biometric scanners. Turrets protecting the walls from intruders, the toy making business is a tough job. Four heavily armoured guards walk forward to greet the tank. The window is lowered for the guard. “Identification!” he sternly says to the driver as he hands over a sturdy card with a transparent barcode stamped onto it. “WDC: Prancer, and Dancer.” The driver replies before looking over to their passenger. “Bringing home some of our own.” He smiles looking into the passenger bay filled with tired elf soldiers, most falling asleep or warming themselves. The guards wave the tank through the gates, dragging the Blueback in toe, the guards look unsettled. Originally the north pole complex had no walls, it was housing and nice neighbourhoods. It‟s a shame military vehicles have to pass through the nice neighbourhoods. Porter looks outside through the slit windows in the tank, to little elf children jumping and dancing, laughing and yelling, it brings him a little joy to be home, before returning to his reflection. The elves all leave the bay of the tank, one of them pat Porter on the shoulder as they hop out. Dancer slides over the front passenger seat and sits beside Porter, they both kinda look up at each other, Dancer gives his shoulder a little budge. After a brief pause, all three have a small giggle and get up out of Initials T.W Date T.W 11/19 Initials Copyright Date 11/19 Copyright
their seats. “Kringle wants to see you for something too.” Dancer looks to Prancer, pointing to Porter. Prancer nods and hops into the driver‟s seat of the tank. Dancer ushers Porter to follow him into the spire. The ground floor of the spire consists of call centres, support and administration, a large round desk decorated in tinsel and lights in the epicentre of the room, an ever so slightly shorter elf concierge on the desk. “Ah gentlemen, how can I help you today?” Dancer pulls out his identification card and swipes it along the pad built into the desk. “Ah, Dancer, what would you like with Mr. Kringle today?” to which he replies. “Not me today, this lad.” He pushes Porter closer, and in an unsure tone Porter identifies himself. “Umm, Frenic Porter?” The concierge raises an eyebrow typing into his computer, gets suspicious at first but finishes with a smile. “Ah yes, Mr. Porter. He‟s looking to see you-- and you too Mr. Kinal!” The concierge snaps at Dancer attempting to take a Christmas cookie from the desk. Dancer and Porter open the big brown gingerbread doors into the office of Kris Kringle himself, to the big man standing with a straight posture sucking on his pipe, reading over some documents spread over his desk. He is aware of their presence, but takes a moment to finish a line of text before acknowledging them. “Porter. I requested you to sit with me, please enlighten me what you and your team saw today? Please sit, and you too Dancer.” Dancer plonks down in the chair to Kringle‟s right, Porter to his left. “Would you like some refreshments, cookies, milk, coffee?” He asks Porter politely. “No thank you sir.” He replies to Kringle. Begins to relay the information. Kringle after hearing has a deep stir of thoughts, looking to Dancer. “The trading companies have always been around, you know that. But they never attacked this close.” He takes a second, pulling the pipe from his mouth and looking out the foggy glass windows of his office. “This is the biggest night for shipments, it‟s our biggest convoy. They have got to know our route by now!” Porter chimes in. “Sir, I recently checked stocks for the northern outposts. We have space to store mass inventory. Could we send our convoy to the north instead?” Dancer looks from Porter to
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Kringle, pausing he takes his pipe from his mouth and points the mouth piece in Porter‟s direction. “That might work, and it may be the only chance we get, to save the presents! We don‟t have a lot of time. Contact the outposts, and gather up as many soldiers as you can.” Dancer and Porter rise in tandem, walking outward the opposite sides of their chairs to the exit. Kringle interrupts their retreat. “I‟ve had an eye on you for a while kid. Here.” He hands Porter a card, with barcode, and the glowing name Rudolph inscribed across the top. Dancer grabs Porter‟s shoulder. “Welcome to the family.” Dancer takes Porter to the north pole armoury. A large open square garage, chains hanging from the roof, experimental tools and defences. On each side of the room, vehicles small to large, equipped to handle the tundras, new ideas for stunning creatures temporarily, so they don‟t have to capture and re-home all the time. Dancer introduces Porter to some of the weapons they have at their disposal. Running his hands over the selections in the rack. “Okay, so you have the Tinsel Weaver, this‟ll fire a burst of three little bags, when they collide with their target tinsel grows out over them, tying them up and restraining them… fairly certain it‟s non-lethal. The Ribbon Robin, it‟s a grenade launcher, once the projectile explodes a massive red ribbon will tie itself up in a bow catching anything around it within the knot. The SMini Baller, Firing self expanding snow balls, they start out gum ball size and expand to a palm sized snow ball, with all the weight and force of a normal snowball. Good for destabilising and knocking over targets.” A bigger looking soldier, stomps his way over the Dancer and Porter. Porter can feel the earth underneath him rumble as the hulking figure draws closer. In an equally hulking voice, he asks. “Who‟s the new blood?” Porter still gets a fright as he turns around to the tower of a person standing before him. “This is our Rudolph.” Dancer chips in, placing his hand on Porter‟s shoulder. “Porter… Rudolph… this is Cupid.” He places out his hand to shake the veiny hand of Cupid, who almost crushes his fragile hand in the process. “Good, luck kid! Welcome to the Reins!” Looking up from his hand, the other Initials T.W Date 11/19 Initials T.W Copyright Date 11/19 Copyright
soldiers place their hands across their chest in allegiance and nods forward to him. The small army is loaded up and ready to take the convoy to the ice. Ten trucks, loaded up with presents, a tank to each truck, each tank loaded with at least 7 soldiers to back up the leading Reins. They all begin to make their way out of the complex, forming a line heading out for the flat milk skyline. All the reins sign off, ending with Rudolph. Hours pass and the air grows thicker, snow flying almost horizontally as the wind picks up in bursts. Incoming on the radio, is Dancer. “We have massive contact in front. I can‟t see what it is! Disperse!” A couple of tanks take chase in front, under the dark cloth of falling snow, sliding to a stop in front of a pack of grazing Ponguins, white furry hybrid creatures, as big and built as a polar bear, a small orange beak poking out of their enormous faces. Relief passes through the elves, Dancer raises his radio to his face to notify the rest of the convoy. On rolling, they continue through the coldlands to reach the supply storage in a few days. The reins park their tanks side by side watching down from a tall hill as the supply trucks find their way into the designated storage garages. The guards standing outside the garages wave off to the reins at communicate all trucks are loaded in. The Coming together in a circle, they shake hands and begin to gasbag about their times, what they are gonna do when they get back, with their families, what their prospects are. It continues on for a couple hours before it gets too late for the elves. Hopping back into their vehicles, nodding to each other for a safe trip back. Simultaneously heating up their engines before starting them all together, the roar shaking the nearby ice as it passes through the ground. Trouble doesn‟t rear its face to the convoy, not until their final days the resistance becomes heavier. But with the right persistence they continue to deliver presents to the many children on the planet. Never be afraid to send a letter to Santa, ask him for what you want. But make sure you be the best you can be, as you might just get coal in your stockings for Christmas. Merry Christmas! And have a happy new year!