MEET YOUR FRESH FOOD FACES COLES OPENS SOON RECIPES FROM ANNA GARE FREE HOLIDAY FUN!
CREATIVE GIFTS, CHOCOLATE & HOMEWARES
ID NA HE
season HOMEWARES. FOOD. LIFESTYLE.
WIN A KITCHENAID MIXER
What’s on at brookside
Here’s your chance to win a new Kitchenaid Stand Mixer valued at $799. The Platinum Stand Mixer features a premium two coat metallic finish, elegant glass bowl and Flex Edge Beater.
It’s such an exciting month at Brookside with the unveiling of the revitalised East Mall including brand new Coles Supermarket, Lenards and a new-look store for Everything Healthy.
To enter visit www.brookside.com.au or facebook.com/Brookside.Shopping Entries close Monday 14 April 2014, 5pm. One random winner will be drawn on Tuesday 15 April, 9am. For full terms and conditions visit www.brookside.com.au. Kitchenaid products are supplied by Myer.
R E T S EA AY W A E V GI
HOMEWARES. FOOD. LIFESTYLE. EASTER.
If you love to host and entertain, then you will love the recipes we have included from Anna Gare’s book Eat In. Plus, imagine how easy preparing your Easter menu will be, with a brand new Kitchenaid! Be sure to enter our online competition to go in the draw. Easter is also about family and we have a great gift guide that isn’t just about chocolate, plus we have a fun filled holiday program in-centre including a baby animal farm, and live Easter Bunny Show – check out page 10 for schedule of free fun at Brookside.
EASTER & ANZAC DAY
HOURS Thursday 17 April Good Friday, 18 April Easter Saturday, 19 April Easter Sunday, 20 April Easter Monday, 21 April Anzac Day, 25 April
Make sure you visit Brookside this Easter and experience the ample fresh food offer now available, including Woolworths, Coles, Barrow Lane Butchers, Lenard’s, BWS and Bakers Delight all under one roof. Visit page 4, and find out more about Coles and our fresh food faces.
9am – 9pm Centre Closed 9am – 6pm* Centre Closed 9am – 6pm* Centre Closed
*Individual store hours vary, check with your favourite retailer to confirm hours. This publication is produced for the retailers of Brookside Shopping Centre. All prices and product descriptions are believed to be correct at the time of printing, however Brookside Shopping Centre and its retailers will not be held responsible for any discrepancies. The items features are whilst stocks last and not in conjunction with any other offer.
2 Season Easter 2014
MEET BROOKSIDE’S fresh food faces
Prior to Easter Brookside welcomes a brand new market-style Coles supermarket including a huge range of fresh, local products, and will represent one of the most up-to-date Coles stores in the country incorporating an in-store butcher, seafood specialists and qualified bakers. We chat to Store Manager, Tracey about her role.
l i r p a 9 opens
Barrow Lane Butchers
Barrow Lane Butcher is a Brookside favourite because of their personal service and top-grade produce. The butcher has a great selection including beef, pork, lamb and veal, plus pre-prepared meals that can go straight on the grill or BBQ. Our tip: Try owner Ray’s award winning sausages, they’ll be a hit with the whole family! Ray reveals further insight into his favourite cut and the tip to his award winning sausages.
Owner Sonia Falvey and the team from Everything Healthy have provided customers with quality health products, superior advice and friendly service for over 10 years. The store has a holistic approach to health and offers naturopathic consultations, remedial and sports massage, gluten and dairy free food products, plus a wide variety of vitamin and mineral supplements.
Whether you’re stopping by on the way to a dinner party to pick up a wine, or grabbing a six pack before the game, BWS offers local shoppers convenience at a great price. The team at BWS Brookside are always there to help with your selection and can recommend the perfect drop for any occasion. We had a chat to Erin and received some great suggestions for our next visit.
Q. You’ve recently changed from Healthy Life to Everything Healthy, what can we expect?
Q. What do you think makes for a successful wine-andbeer shop?
A. It’s still the same great staff, offering the same great service, plus the member benefits will continue. However we do look forward to offering more products at better prices.
A. Good Customer Service
Q. What do you love most about your job? A. The ability to be able to create great products from a raw article, topped with customer interaction all day, means there’s never a dull moment.
Q. Tell us about your role as Store Manager? A. I have been in retail for 28 years and with Coles for 3 years. I’ve recently been at Coles Redbank where I was Store Manager, and with my team, led that store through an exciting renovation in 2012. My number one passion is the customer, I love being able to talk to customers on the shop floor to get their feedback and ensure they have the best possible shopping experience. I am very proud to have been appointed store manager here at Coles Brookside. It is an innovative new store with new concepts, range and exciting features. Q. How many staff will be employed at the store? A. 120 team members will be employed comprising of a mix of internal team members and new recruits. Q. What are some of the key features of the store? A. We’ve introduced some new features to the store; Canteen with interactive iPad station, Sushi, Patisserie with Lavazza coffee and a serviced fish department just to name a few. You’ll also discover exciting new ranges and added extras, all with the same great value you can expect from Coles. Q. Do you have a favourite element of the new store i.e. new range of food? A. We are looking forward to opening, and providing all the new features this store will bring to the community. It will be a real foodie destination with each fresh department offering great quality produce, and a wide range of products. Don’t forget to ‘like’ us on facebook to receive the latest news and events as they happen facebook.com/Brookside.Shopping Above: Tracey, Store Manager, Coles Brookside
4 Season Easter 2014
Bakers Delight franchisee Zenon is in his 9th year at Brookside and he continues to bake delicious traditional and gourmet breads from scratch daily. The temping bakery range doesn’t end there, with scones a popular choice for morning tea and mini cheese and bacon rolls a savoury treat after school. Bakers Delight also has great healthy choice options, including the Chia Omega-3 range with whole chia seeds. Zenon provides tips on keeping bread fresh and more. Q. What do you love about owning a Baker’s Delight franchise? A. I love selling good quality products to our loyal customers and making them happy every day!
Q. Do you source your produce locally? / Where does your produce come from? A. Our beef and pork is sourced locally from Gympie and the Darling Downs. Our chicken is from Mt Cotton and our lamb is from Tasmania, simply because it is the best. We have a simple philosophy... buy the best we can! Q. Congratulations on winning first place for your Traditional Australian sausage and Continental sausage at the North Brisbane Region State Sausage King Competition. What’s your secret to a good snag?
A. …crusty, fresh sourdough bread for a weekend lunch or dinner.
A. I prefer anything from the shoulder or forequarter, whether it is lamb pork or beef. The flavour is what is it all about and the shoulder and forequarter have an abundance of it.
A. I was approached by Musashi to work for them after they saw a store that I had set up for another friend.
Q. Of all the delicious products at Baker’s Delight, what would you recommend for a newcomer to try first? A. For those that love white bread I would recommend High Fibre Low GI. For wholemeal lovers try the Chia Omega-3 wholemeal variety, they’ll never try any other bread again.
A. Cat Amongst the Pigeons Cabernet Sauvignon and Shiraz, Riddoch Cabernet Sauvignon and Shiraz, St. Hallet Shiraz.
A. Answer to go here and here, answer to go here and here, answer to go here and here.
A. Shingleback Red Knot Shiraz.
Q. What is your favourite cut of meat?
A. The product range we supply and our ability to produce new products all the time. Top that with the best meat we can buy and add exceptional service and it’s a winner!
Q. What do you love most about working at Lenard’s?
Q. What’s your favourite ‘underthe-radar’ wine?
A. The secret is to start with fresh ingredients and don’t try to complicate it. Don’t try to add too many ingredients and just let the flavours of the meat do the work. Sometimes less is best!
Q. What it special about Barrow Lane Butchers?
Q. What are you top wines for 2014.
Q. Finish the sentence: There’s nothing better than…
Q. How did you get into the health food business?
A. Our breads keep very well in the freezer for up to 3 months. However, we bake fresh every day, so eat it fresh and freeze the rest.
A. …a good red wine with friends.
You can’t go past Lenard’s for delicious ready-to-cook meals, after all Lenard’s is Australia’s favourite chicken retailer! Focused on top quality service and a rewarding shopping experience, Lenard’s is dedicated to solving your daily ‘What’s for dinner?’ dilemma. Pop by Lenard’s and see the great variety and tasty weeknight meals on offer including the classic Chicken Parmigiana.
A. There’s so many products in craft beer these days and the variety is endless. One I would recommend would be Matsos Mango Beer.
Q. Finish this sentence: There’s nothing better than a…
Q. What’s your top tip for keeping bread fresh?
Q. Craft beers are getting more and more popular; what do you think people love about them and can you recommend one to try for a first timer?
Q. What’s your best tip for staying healthy throughout the cold and flu season? A. It’s good to remember our good eating habits in winter, and save those ‘comfort foods’ for a treat. Also to ensure you keep taking your vitamins. Q. What’s your favourite product in store at the moment? A. I’m really loving the new Paleo primal museli with Coyo Yoghurt.
LENARD’S IMAGE TO GO HERE
Q. What’s your favourite part of the chicken and why? (Thigh, tenderloin, leg, wing, breast). A. Answer to go here and here, answer to go here and here, answer to go here and here. Q. What is the most common question you get from customers? A. Answer to go here and here, answer to go here and here, answer to go here and here. Q. We’ve got 30 minutes to get a meal on the table, what would you suggest from the Lenard’s range? A. Answer to go here and here, answer to go here and here, answer to go here and here.
poached eggs, spinach, prosciutto & parmesan Serves 4
INGREDIENTS pinch of salt 8 eggs 20 g (¾ oz) butter 1 garlic clove, minced 180 g (about 6½ oz/1 bunch) English spinach, leaves stripped and washed drizzle of olive oil 60 g (2¼ oz) thinly sliced prosciutto 105 g (3½ oz/½ cup) semi-dried (sun-blushed) tomatoes 4 thick slices sourdough bread, toasted shaved parmesan cheese, to garnish
METHOD To make the poached eggs, fill a large, wide frying pan with water, add the salt and bring to the boil over medium heat. Arrange eight egg rings in the pan and crack an egg into each ring. Reduce the heat to low and poach the eggs until cooked to your liking. Use an egg slice to remove the eggs and rings, drain on a clean tea towel and put onto a large plate until ready to serve.
EAT IN THIS
EASTER We love the cookbook Eat In by Anna Gare, host of Australian Junior Masterchef and Great Australian Bake-off. Offering a collection of accessible and inspiring recipes with organisational tips to balance the busy lives of modern families – here are a few of our favourite recipes.
Talk to the
team at B arrow Lan to source the perfec e Butchers t Pork.
Recipes and images from Eat In: the best food is made at home by Anna Gare, published by Murdoch Books, RRP $39.99, photographer Ian Wallace.
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for about 1 minute, or until softened but not browned. Add the spinach, cover with a lid and cook for 1–2 minutes, or until wilted. Heat the olive oil in a separate frying pan over medium heat. When hot, add the prosciutto and cook for a few minutes until crispy, adding the tomatoes at the last minute to warm through. Pop the toast onto serving plates, top with the spinach, eggs and the prosciutto mixture, scatter over some shaved parmesan and serve immediately.
mexican pulled-pork shoulder Serves 15 easily
INGREDIENTS 60 ml (2 fl oz/¼ cup) olive oil 3 brown onions, diced 10 garlic cloves, finely chopped 2 green chillies, finely chopped 1 red chilli, finely chopped 3 teaspoons dried oregano 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds 1 teaspoon white peppercorns 1 cinnamon stick 2 whole star anise 10 whole cloves 2.5–3 kg (5 lb 8 oz–6 lb 12 oz) piece of pork shoulder, bone in and skin removed 2 heaped teaspoons smoked hot or sweet paprika 400 ml (14 fl oz) dry white wine 1 litre (35 fl oz/4 cups) good-quality chicken stock 10 ripe tomatoes, roughly chopped 2 teaspoons sea salt a few thyme sprigs 4 x 400 g (14 oz) tins of black beans, drained and rinsed 1 x 400 g (14 oz) tin of kidney beans, drained and rinsed (optional) 2 cups coriander (cilantro) leaves and stems, chopped 1 cup flat-leaf (Italian) parsley leaves, chopped
ingredients 4 egg whites 220 g (7¾ oz/1 cup) caster (superfine) sugar 1 teaspoon white vinegar 1 teaspoon cornflour (cornstarch) 2 teaspoons rose syrup (see Note) 1 tablespoon hot water ¼ teaspoon natural vanilla extract 200 ml (7 fl oz) thickened (whipping) cream, whipped, to serve fresh raspberries, to serve
Preheat the oven to 170°C (325°F/Gas 3) and arrange an oven rack on the middle shelf.
icing (confectioners’) sugar (optional), to serve
Heat the olive oil in a large heavy-based flameproof casserole dish over medium heat. Add the onion and garlic and cook for 5–6 minutes, or until softened.
Add all the chillies, the dried oregano and spices (except the paprika) and cook, stirring, for 1–2 minutes to release the flavours.
Preheat the oven to 120°C (235°F/Gas ½) and arrange an oven rack on the middle shelf. Line a large baking tray with baking paper.
Add the pork and paprika, turn to coat in the flavours, and cook for a few minutes on each side. Pour in the wine and chicken stock, then add the tomato, salt and thyme, and cover with a tight-fitting lid.
Whisk the egg whites, sugar, vinegar, cornflour, rose syrup, hot water and vanilla extract together using an electric mixer on high speed for 10 minutes, or until the mixture is stiff and glossy.
Roast in the oven for 3½ hours, or until the pork pulls off the bone easily.
Spoon onto the prepared tray to make eight meringue nests, about 6–8 cm (2½–3¼ inches) in diameter.
Remove the pork from the dish and pull the meat off the bone using two forks (discard the bone). Return the pulled pork to the sauce and add all of the beans. Cook over medium heat for 20 minutes to heat the beans through and allow the flavours to mingle. Stir through the coriander and parsley at the end and taste for seasoning before serving (this is beautiful with a dollop of sour cream and some diced avocado on top).
6 Season Easter 2014
raspberry & rose meringues
Bake for 40 minutes, then turn the oven off and allow the meringues to cool in the oven. They should be crunchy on the outside and like marshmallow on the inside. To serve, top the meringues with the whipped cream and raspberries, and dust with a little icing sugar, if you like. You can always start the diet tomorrow! Note Rose syrup is available from continental delicatessens.
let’s party Dollars & Sense Mini glass bottles, $2 each. BIG W striped paper straws, $2.
easter veggies Dollars & Sense Easter carrots 3 pack, $2.50 and noodle box 5 pack, $2.
style irresistibly smooth i want candy Dollars & Sense Glass candy jar, $17.99.
Big W Lindt Stracciatella eggs, $6.
We’ve been on an early Easter hunt to source some of the most divine gifts and inspiration for this Easter. Whether it’s a chocolate feast, kids party or stylish brunch with friends and family. Set the scene with our latest collection of tablewares, toys, tempting recipes and do-it-yourself Easter decorating ideas that are sure to spark excitement amongst adults and children alike.
for arts sake
latest tablewares Myer Australian House & Garden round chopping board, $29.95, AH&G ‘Sorrento’ dinner plate, $12.95, AH&G ‘Sorrento’ salad bowl, $29.95, AH&G ‘Sorrento’ mugs, $9.95 each, AH&G ‘Sander’ tea towels 3 pack, $24.95.
Brook Nextra News For Arts Sake card, $4.50.
do-it-yourself style Myer Maxwell & Williams ‘Banquet’ 30cm footed comport, $29.95. Woolworths DIY coloured hard boiled eggs $???.
try this yum!
a good cuddle Brook Nextra News Cuddle Buddie hot or cold pack, $24.50.
Chocolate feast BIG W + Woolworths Assorted Easter chocolates available.
Baker’s Delight Traditional hot cross buns, $1.40 each or 6 for $7. Styled on Myer, Australian House & Garden paddle board, $39.95 and Tala vintage bottle, $12.95. Anthea’s glass juicer, $24.90.
CLASSIC INSPIRATION Angus & Robertson Donna Hay, The New Classics, was $59.99, now $49.99.
8 Season Easter 2014
original fun Anthea’s The Original Peter Rabbit, Musical Jack in the Box, $49.90
colour me happ Happy Ea
LITTLE EXPLORERES KIDS E-CLUB FREE WEEKLY SOCCER W
EVERY TUES DAY, 11AM & 11.30AM BOOKINGS ES SENTIAL Get moving at Ginger Sports soccer worksh fun and safe en ops! Learn the vironment for basics in a kids of all skill and social deve levels. Great fo lopment. r physical, Recommende d age: 2-5 year s Bookings esse ntial: 3355 52 11
ORERS! LITTLE EXPL CALLING ALL regular Club to receive Join our Kid’s , ns io tit with compe mmy e-newsletters yu n, fu ay lid ol ho upcoming scho e. or m offers and recipes, great love and under and So if you are 12 r website it ou adventure, vis join e.com.au and www.brooksid tab. d’ te ec nn Co tay now via the ‘S
! n u f y a d i l o h l easter schoo
of Easter fun! loads for Brookside holidays, come to school Animal Farm in these Baby bored adorable Don’t get an with stralia for the whole family something pport HeartKids Au su s, u Pl . We’ve planned two week nny Stage show in Bu Heart Disease. Easter the with children week one and for , raising funds workshops King t u Don at the Kids! Happy Easter Brookside
week one decorate your own donut Thursday 10 & Friday 11 April 10am – 1pm daily, located at Centre Stage Come along to the Donut King workshop and decorate your very own Donut for a gold coin donation. All proceeds go to HeartKids.
baby animal farm
the easter bunny live show
Monday 7 April – Saturday 12 April 10am – 3pm daily, located outside BIG W
Monday 14 – Thursday 17, plus Saturday 19 April 11am & 1pm, located at Centre Stage
Meet and interact with some cute and cuddly baby animals, including chickens, ducks, goats and pigs.
Join The Easter Bunny as he celebrates the magic of Easter in this all singing, all dancing, fun filled show. Plus, bring the family to meet The Easter Bunny at 12pm daily.
No bookings are required. A cup of feed will be available to purchase for just $1.
10 Season Easter 2014
! s r a e y n free bun
ice. omer Serv from Cust ster Bunnyville! rs a E y n n n at Ea ster Bu r online fu r FREE Ea Collect you rookside.com.au fo www.b Plus, visit
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