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... your extra special Christmas Lift-out! We have Christmas all wrapped up for you, with a range of fabulous discount vouchers to kick off your Christmas shopping! Open up, to see what presents await! www.districtgazette.com.au CHRISTMAS LIFT OUT
For All Your Carpentry Needs • Framing & Roofing • Fix Outs • Decks & Pergolas • Joinery • Handyman Services • Home Maintenance • Timber Fencing & Screening
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ABN 64 163 756 581 Lic No 260560C
For all your Carpentry Needs Our Services Special Offer Until 23rd December Our team provides Decks & Pergolas Framing Roofing you with the & best 10% DISCOUNT off ALL Decks, Joinery Fix service Outs quality Pergolas, Timber Fencing & Screening ON TIME Home Maintenance Handyman Services & at the Timber Fencing & Screening Call Lyam on 0422 758 864 RIGHT PRICE!
And leading into summer we e: have a special offer, Until the 23rd of December All Decks, Pergolas,Timber Fencing and Screening will receive a 10% DISCOUNT!
when you spend over $25
Please call / text Debbie
0418 642 546
HAIR & BEAUTY
With a wide range of design options and species of timber to choose from we’ll help you get that perfect outdoor entertainment area you’ve always wanted.
Buy a Treadmill or Elliptical and receive a FREE quality bike to the value of $500!*
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Call Lyam on 0422758 864 or Email email@example.com ABN: 64 163 756 581 Lic No:260560C Professional Unisex Hair & Beauty Salon Professional Unisex Hair & Beauty Salon •25 Yrs Experience •Appointment only 1 Castle Rd, Orchard Hills •Gift Vouchers •Mobile pick up/ www.tracysessentiallooks.com.au Choose one of the following: drop off service
www.tracysessentiallooks.com.au 20% OFF ALL Services for November
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Conditions apply – see in store*
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1 Castle Rd, Orchard Hills
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“Action is movement with intelligence”
FREE YOGA CLASS 3/167-169 Macquarie Rd Springwood NSW 2777 Ph:
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Phone Claire – 0431
and body email@example.com We have Christmas all wrappedClaire’s up for6 week you, with a glow range of with ongoing support, training and nutritional advice. challenge and now and be on your way to your fabulous discount vouchers off your 10% ChristmasStart shopping! 20% OFF ALL ORDERSto kickRECEIVE new health and body transformation OVER $50Open up to Christmas Eve what the total await! for your holiday celebrations! OFF up, to see presents
CHRISTMAS LIFT OUT www.districtgazette.com.au
Chocolate Bouquets Chocolate Bou
International School of Music is currently taking enrolments for all 1300 2014 classes.
For All Your Conveyancing Needs
Ph: 4773 2014 0448 354 751
Order Now Order Now For Christmas!For Christma
Mention this ad & Enrol before December 1st and you will receive 20% off your first term tuition fees. We offer classes for students aged 2 years to adults. Small group classes or private tuition in Piano and Voice.
Pre-Christmas SALE! SALE: $990.00 PURCHASE: $1,100.00 OPEN RIGHT THROUGH XMAS
Visit Us at
Contact us on 47321 Glenmore 444 Park Town Centre Glenmore Parkway, Glenmore Park firstname.lastname@example.org
9th December – 22nd December
! o H ! o H ! Ho
Visit Us at Glenmore Park Town Centre Glenmore Parkway, Glenmore Par 9th December – 22nd Decemb
The French gave the biggest Christmas present ever in 1886. It was the Statue of Liberty, and they gave it to the United States of America. (The French have one too, a smaller one, in Paris.) Santa Claus was a real Saint. He lived in Myra in the 300s. Myra is in what’s now Turkey. The German name for Saint Nicholas is Sankt Niklaus.
664 661 SCHOOL OF MUSIC 1300 664 661
FREE CHOCOLATE! *Offer valid at Christmas POP UP SHOP 9th to 22nd December ‘13. Present original coupon upon collection to redeem. Not redeemable for cash. Not valid with any other offer or on any pre-existing order. Single use only. Non-transferable.
10 Cadbury & Belgian Chocolate Stars with EVERY purchase at our CHRISTMAS POP UP SHOP*
The first artificial Christmas Tree wasn’t a tree at all. It was created out of goose feathers that were dyed. Christmas has many, many names. Do you know some of them—aside from, of course, Christmas? How about? Sheng Tan Kuai Loh (China), or Hauskaa Joulua (Finland), or Joyeux Noel (France)? In Wales, it’s Nadolig Llawen, and in Sweden, God Jul.
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“Xmas” stems from Greece. The Greek “X” is a symbol for Christ. Riga, Latvia was home to the first decorated Christmas tree. The year was 1510. About 36 million Christmas trees are produced each year on Christmas tree farms.
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10% OFF All Christmas Catering Orders * Present coupon to redeem. * Valid for all orders booked/paid prior to 30th November 2013 * Minimum purchase $50 * 1 coupon per customer
Glenmore Park Takeaway Floribunda Avenue
Blue Dragon Books Look out for our Christmas Late-Night Shopping in December! Shop C, 11 Ross Street, Glenbrook NSW 2773
* Offer valid through to 21st Dec 2013. * Present original coupon to redeem. * Single use only.
www.districtgazette.com.au CHRISTMAS LIFT OUT
p U p a r W
Christmas Cake Pops
• Makes 28 Ingredients 125g butter, softened 3/4 cup (155g, firmly packed) brown sugar 2 eggs 1 cup (150g) self-raising flour 1/4 cup (30g) cocoa powder, sifted 100g cream cheese, softened 1 cup (150g) icing sugar mixture 375g pkt milk chocolate melts 2 teaspoons vegetable oil 100g white chocolate melts Silver cachous, to decorate Method 1. Preheat oven to 180°C. Grease and line the base of a round 20cm cake pan. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and cocoa powder and stir until just combined. Spoon into prepared pan and smooth the surface. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely. Christmas is almost upon us (again!) and to help you get a head 2. Break up cake. Process in a food processor until mixture resembles start on your yuletide preparations, here’s a fab festive recipe that fine crumbs. Transfer to a bowl. 3. Process the cream cheese and icing sugar in a food processor doubles as a gorgeous gift! until smooth and combined. Add to the cake crumbs and stir until well combined. Gingerbread Boxes • Makes 5 4. Line an oven tray with baking paper. Roll tablespoonfuls of cake Ingredients mixture into balls and place on the prepared tray. Cover with plastic 250g butter, at room temperature wrap and place in the fridge for 4 hours or until firm. 100g (1/2 cup, firmly packed) brown sugar 5. Place the milk chocolate melts in a heatproof bowl over a 100g (1/2 cup) caster sugar saucepan half-filled with simmering water. Stir with a metal spoon 60ml (1/4 cup) treacle until chocolate melts. Add the vegetable oil and stir to combine. 1 egg 6. Dip the end of 1 lollypop stick in chocolate then insert into a 565g (33/4 cups) plain flour, sifted ball. Return to the tray. Repeat with remaining balls. Set aside for 5 1 tbs ground ginger minutes or until set. 2 tsp ground cinnamon 7. Dip 1 cake ball into the melted chocolate, turning to coat. Gently 1 1/2 tsp bicarbonate of soda tap on the side of the bowl to remove excess chocolate. Insert the 375g pkt dark chocolate melts, melted cake pop in the polystyrene to stand upright. Repeat with remaining 1 egg white balls and chocolate. Set aside for 30 minutes to set. 300g (2 cups) pure icing sugar, sifted 8. Place white chocolate melts in a heatproof bowl over a saucepan 3 drops fresh lemon juice half-filled with simmering water. Stir until chocolate melts and is Silver cachous, to decorate smooth. Set side for 5 minutes to cool slightly. Spoon a little of the Bought chocolates, to fill each box melted chocolate onto the top of each cake pop, allowing it to run Method down the sides slightly. Sprinkle with silver cachous to decorate. 1. Use an electric beater to beat the butter, brown sugar, caster Return to polystyrene to set completely. sugar and treacle in a large bowl until pale and creamy. Add the egg and beat until well combined. Gradually stir in the flour, ginger, cinnamon and bicarbonate of soda until a soft dough forms, adding a little extra flour if necessary. Turn onto a lightly floured surface and gently knead until smooth. Wrap in plastic wrap and place in the fridge for 20 minutes or until slightly firm. 2. Preheat oven to 180°C. Line 3 baking trays with non-stick baking paper. Roll out half the dough between 2 sheets of non-stick baking paper until 4mm thick. Cut fifteen 8cm squares from the dough, rerolling as necessary. Bake on the prepared trays for 10-12 minutes or until light brown. Set aside on trays for 5 minutes to cool before transferring to wire racks to cool completely. Repeat with the remaining dough. 3. Reserve 5 gingerbread squares for the bases. Use a pastry brush to paint a thin layer of chocolate over the back of the remaining squares. Set aside until set. 4. Beat the egg white in a bowl until foamy. Gradually beat in icing sugar For a gift to eat, box and all, make the season’s classic spicescented sweet into a parcel filled with goodies. and lemon juice until a firm icing forms (if it’s too runny, add more sugar) 5. Transfer icing to a piping bag fitted with a 2mm plain nozzle. Decorate the gingerbread squares with icing and cachous for the sides and lids. Set aside for 6 hours or overnight until set. On Christmas Day, sample the food, rather than stuff yourself 6. Re-melt the remaining chocolate and spoon into a piping bag silly, and deal quickly with any leftovers. People often get fitted with a 5mm nozzle. Place 1 reserved gingerbread base on through Christmas unscathed, but come undone when faced a clean work surface. Use chocolate to join 2 sides to base. Stand with the pavlova in the fridge the next day. Send leftovers in corner of a square cake pan until set. Repeat to join remaining home with guests, or freeze leftovers in small portions. 2 sides. Repeat with the remaining gingerbread squares and
Your Christmas Cooking
How to avoid stuffing the wrong turkey!
chocolate. Fill each box with chocolates. Top with lids.
CHRISTMAS LIFT OUT www.districtgazette.com.au