m a g a z i n e
Does your kitchen rule?
Techniques of celebrity chefs
Cooking with kids
Ideas to save your time + sanity
The city of love Travel to Paris for Bastille Day
food glorious food
BOUTIQUE PARADISE POINT
12 Creative genius: A talented trio 16 Real life: Best-selling children’s cookbook author, Annabel Karmel 18 Master Chef: Techniques of celebrity chefs revealed 32 Travel: Paris and Bastille Day 37 Health: Sleep happy 40 Business: Pinterest for profit Fashion & Beauty 22 Luxe for less: Gatsby glamour 24 Fashion: Française mode 23 Beauty: Pretty decadent Regulars 08 What’s on: This month on the Coast 10 Win: A host of fabulous prizes 20 We Love: Inspired dining 46 Out & About: Get it’s social scene: Have you been snapped?
49 Horoscopes: What’s in your stars this month?
‘top to toe’ in glamour and style in 3
Française Mode page 24
1. Fabulous Fashions 2. Glamorous Shoes 3. Designer Handbags & Accessories
Black Stripe Jacket // $149 // Bliss Emporium 5592 6858 Flowers // Moss n Stone // 5531 1533
Find us at Points Boutique
6c, 6-8 Grice Ave, Paradise Point
From the editor SARAH BLINCO
George Bernard Shaw once said, “There is no love sincerer than the love of food”. We agree, hence the reason for this devilishly delicious issue dedicated to what most of us look forward to several times each day. Why is that? Is it because we relish when our little tastebuds are dancing around sending happy signals to the brain? Given the popularity of cooking-inspired, chef-driven television, as well as compulsive #FoodPorn snaps across social media, evidently we’ve become a little food-obsessed, and place strong emphasis on cuisine that’s supremely tasty and elegantly presented. What’s the most FUN you’ve ever had with food though (clean stories, please!)? I can recall a few outstanding moments, like being in London with family and friends at our very favourite haunt, Loco Mexicano, eating, drinking and being merry for a good number of hours while snow fell outside. Then of course, Christmastime on the Gold Coast when a feast is dished-up, we ceremoniously stuff ourselves, have a laugh, a nap, a swim... then start all over again. While I do love my food, it occurs to me it’s the experience that goes along with delicious fare that makes a meal truly memorable. Every culture maintains traditions around food and its consumption; some countries like France, Spain or Japan are even synonymous with amazing food. At home too, we each have our routines based around gathering with loved ones and a meal. Food has come to represent downtime, travel, giggling kids, fun with friends, and importantly, a chance to express creativity through cooking. For this reason, we’ve compiled a number of special stories within that will inspire your inner Nigella,ensuring your next foodie get-together will be a delectable home-produced hit! If you’re like me and flounder in an apron however, you’ll no doubt be motivated by the bountiful array of restaurant reviews and internationally-flavoured stories that will serve up just one problem: where to try first. Finally, you’ll notice some redesigned elements inside July’s magazine. Our aim is to get you more involved, so feel free to forward ideas for new and improved sections such as the Top 7 (showcasing your Best of the GC, including food) and Last Word where we’re seeking to fill the space with delicious suggestions ... take a look, page 50. Enjoy the month and indulge just a little with us. Bon appétit!
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A WORLD OF DINING At CHEVRON RENAISSANCE
Editor Sarah Blinco email@example.com Owner/Advertising Leanne Hart firstname.lastname@example.org Fashion & Lifestyle Missy Robinson email@example.com Art Director Aimi Hart firstname.lastname@example.org
Contributors Lana Jackson | Michelle Lacey | Chris Mcleay | J’aimee Brooker
Partners Aleesha Darke – A Fashionable Hair Life Dan Molloy Photography Satya Schmitz Breeze FM Editorial Enquiries email@example.com Sales Enquiries firstname.lastname@example.org 0414 946 361 PRINTING Fast Proof Press, Nerang Get it Magazine PO Box 7602, GCMC QLD 9726
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Chelles @ Chevron Restaurant & Bar Chevy Kebabs Classic India Crust Gourmet Pizza Flames Gourmet Grill
Hazel tea Shop taiwanese Cafe & Restaurant Lansdowne Road Irish tavern
m a g a z i n e
Matador tapas Bar
Does your kitchen rule?
Papparoti Buns and Vietnamese Cuisine
Techniques of celebrity chefs
Cooking with kids
Ideas to save your time + sanity
Sardjiono’s Italian Restaurant
The city of love
Travel to Paris for Bastille Day
the Edge Café
food glorious food
Uchouten Japanese Restaurant Wa-ssam Japanese Restaurant Zanette’s Gelati
3240 Surfers Paradise Boulevard Surfers Paradise | P 07 5592 5188 chevronrenaissancecentre.com
Model: Brigette C @ Katz Joseph Ribkoff Robe Pour Dame // $289 // Meegs 5592 3099 Necklace // $99 // The Deck 5592 5958 Beanie & Gloves // Stylist’s own
Publishers Indemnity: Those who make advertising placements and/or supply copy material or editorial submissions to Get it Magazine, undertake to ensure that all such material does not infringe any copyright, trademark, defamation, libel, slander or title, breach of confidence, does not contain anything obscene or indecent, or does not infringe the Trade Practices Act or other laws, regulations or statutes. Further to the above mentioned these persons agree to indemnify the publisher and/or its agents against any investigations, claims or judgements. In this magazine we have listed a range of products, prices and stores in across Australia and online. Although prices are correct at the time of printing, they are indicative only as prices and stock may vary from store to store. All prices were provided to Get it Magazine by relevant retailers and suppliers. We advise you to contact the relevant retailers for further information about price and availability. Get it Magazine does not accept any responsibility for price variations, availability or quality of products.
r u o m a l GON THE GOLD COAST
Fast cars, food and fashion − it’s fabulous, and on again this month at Main Beach ar enthusiasts, fashionistas and foodies rejoice! Main Beach’s Tedder Ave is to host the Coast’s favourite high-end street party once again. Following the success of the inaugural event which attracted over 7000 visitors last year, insiders insist this year’s Fast Cars, Food and Fashion all-day festival will be even better. With complete road closure, visitors can leisurely wander Tedder Ave, admiring the vast array of luxury vehicles on display from the likes of Audi, BMW, Range Rover and Aston Martin. Additionally, many local car enthusiasts will present their own rarely seen vintage and luxury vehicles. “Everyone in the community is getting behind the street party. We are amazed at how many people have come forward to offer their prized vehicles. You can expect to see anything from a Maserati, Bentley, limited edition Aston Martin or Lamborghini to a vintage Porsche, Jaguar or Diatta,” says Mark Feltell, president of the Main Beach Tedder Ave Association. Set to the sultry sounds of the Coast’s finest Rhythm and Blues, Jazz and Funk musicians, the event is also designed to showcase delicious fare available from local restaurants and cafes. For those quick off the blocks, learn to create a perfect Bloody Mary at Woodroffe on Tedder, as part of the allday action-packed event program; or if you plan to start a little later, enjoy the free Paella cooking class at Alegria, an ice-cream cake decorating class at Baskin Robins, or chilled oysters and champagne served at Chill. If relaxing and people-watching is more your thing, call into any of Tedder’s restaurants and cafes to enjoy the many food and wine tastings on offer. Each retail clothing store, in conjunction with internationally renowned stylist and model, Elizabeth McMahon, will display the latest 2013 spring looks in special pop-up fashion shows on the day.“Tedder Ave is a very unique venue and its village atmosphere lends itself to this sort of intimate, boutique event,” says Merlye Powell, from LABABA.“Formal fashion shows have given way to a more relaxed and fun approach.This way visitors get to interact with the models, talk about the clothes and get a far better feel for the fashion”. While mums and dads indulge in the stylish program of events, little ones will enjoy entertainment by stilt walkers, clowns and face painters, or play on the jumping castle − everyone is sure to go home smiling. To find out more about the day’s entertainment program or go into the draw to win an Ultimate Weekend on Tedder valued at over $3,500, visit tedderavenue.com.au. Fast Cars, Food and Fashion, will be held on Saturday 20 July, 10am to 5pm. 7
all day street party saturday 20 july 10am to 5pm tedder ave, main beach luxury and vintage cars food and wine tastings pop up fashion shows live music street performers children’s entertainment spot prizes and give aways www.tedderavenue.com.au Follow us: July 2013
WHAT’S ON with Michelle Lacey
WIN! A flight to
Singapore Valued at $1089
with ifly.net.au and Get it Magazine
Thanks to the amazing team at ifly.net.au we have a single return flight to fabulous Singapore to giveaway courtesy of Qantas airlines To enter go to www.getit-magazine.com.au/competitions
to do 10 this month
1 2 3 4 5 6 7 8 9 10
Calling all green-thumbs – National Tree Day is happening this month, Sunday 28 July. Planet Ark is encouraging people to “get outside and grow” by getting involved in Australia’s largest tree-planting and nature care event. Since 1996, communities have planted and cared for their native trees and shrubs. More on: 1300 88 5000 or treeday.planetark.org Sofitel Brisbane Central is hosting a major art works display by the late Adam Cullen. Mr Cullen is one of Australia’s most controversial and influential artists, who left a legacy of artworks since his passing in 2012. The exhibition showcases a collection of works painted over the past decade and runs until Saturday 13 July. More on: 3835 3535 or sofitelbrisbane.com.au Can you believe that half of the year is gone already? Now’s a perfect time to have a‘mid-year clear out’and stop putting it off (New Year’s resolutions should have happened a long time ago!). Clean out your cluttered garage or spare room and have a garage sale. Chances are you’ll be surprised what you find and it also gives you a chance to make some extra money. Tips at: streetgaragesales.com The Gold Coast Junior Chamber of Commerce has relaunched. If you’re aged between 18 and 40 and looking to join a group of like-minded people then this is for you. The group aims to help young people find their feet in the city’s business world. As you know, it’s not about what you know – it’s about who you know. You can connect by searching for Gold Coast Junior Chamber of Commerce on LinkedIn. More at: au.linkedin.com The Arts Centre Gold Coast will be alive with young talent this month, with up-and-coming stars offered a unique experience with the Queensland Theatre Company young actors’ studio. A five-day course will be offered to serious actors aged 14 to 18, to learn a range of performance skills and insights in to the industry from July 1 to 5. More on: 5581 6500 or theartscentregc.com.au The popular South Queensland Caravan and Camping clearance sale is on this month, July 26 to 28 at Parkland Showgrounds. About 12,000 camping enthusiasts are expected to attend this year’s event which has been running on the Gold Coast for the past 20 years.Be sure to bring the family for a fun day out. More on: 4634 7288 or completecampsite.com.au The passionate and cultural Argentine Tango and Latin Dancing classes have come to the Gold Coast. Here’s your chance to get the rhythm back into your life. Along with learning new dances, Tango can also help maintain your balance, coordination and posture. Check out the classes at Ashmore State School. More on: 0420 816 556 or cadenciadance.com.au Put on your blue suede shoes and head down to Surfers Paradise on July 12 to 14 for the popular Ultimate Elvis Tribute Artist Competition.There will be plenty of Elvis songs and shows to sing along to, as well as numerous memorabilia items and Elvis screenings to keep everyone entertained. More on: 5584 3700 or surfersparadise.com
Valid to 15 Dec 2013, subject to availability at the time of booking. *This prize includes departure and government taxes but excludes fuel surcharges (subject to change due to fluctuations in the price of jet fuel). July 2013
When was the last time you supported the city’s home team? Check out this month’s game at Metricon Stadium on July 20, when the Gold Coast Suns take on the Collingwood Magpies. Also, don’t miss out when the Titans play the South Sydney Rabbitohs at Skilled Park on July 27. More at: goldcoastfc.com.au and titans.com.au The Sea World polar bear cub is now nearing a few months old. Don’t miss out on the cub’s journey, as you can watch its every move on the ‘Cub Cam’ at Sea World. The little polar bear cub is only the second ever to be born in captivity in Australia. More on: 5588 2222 or seaworld.com.au 8
WHAT’S ON with Michelle Lacey
Send your event info to: firstname.lastname@example.org
< Make-A-Wish annual gala dinner 10 August, The Arts Centre Gold Coast
This year’s gala dinner will be bringing back the 70’s fever, with guests encouraged to dust off their flared pants and retro outfits for a special 1970’s themed evening. There will be plenty of ‘disco dancing’ entertainment, as well as raffles, auctions and celebrity guest appearances. Tickets also include a two-course meal. Money raised goes towards Make-A-Wish Australia, which helps grant wishes of children and young people with life-threatening medical conditions. stickytickets.com.au/10403 or makeawish.org.au
Gold Coast Airport Marathon > 6-7 July, Gold Coast
If you’re not running in this year’s race, chances are you’ll know someone who is. Head down to show your support at various locations around the Gold Coast. From Southport to Surfers Paradise and Burleigh Heads there will be thousands of runners racing the roads across the weekend. The events include the marathon, half marathon, 10km run, 5.7km challenge and the junior dash. Be sure to check out the website for road closure information, the best spectator spots and how to donate. goldcoastmarathon.com.au
< The Chef’s Table
12th July & 9th August The Chef’s Table is an RACV Royal Pines moment to remember. The event is hosted by Executive Chef Glenn Bacon. Host and Sommelier is David Callaghan. Participating guests are invited backstage into the Main Kitchen for a six course dinner with matching wines. $129 pp. Bookings essential. Limited numbers. Phone 5597 8700
> Gold Coast Greek Festival
14 July, Evandale Parklands, Bundall Now in its 11th year, the Gold Coast Greek Festival is set to impress crowds with a celebration of the Greek culture, food, wine and entertainment. Food-lovers can have a taste of the traditional Greek culture, with an abundance of both sweet and savoury delicacies available. Children will also be kept entertained with rides, Greek singing and dancing. Don’t miss this year’s delicious oneday event. eventsgoldcoast.com.au
> Antique and Collectables Fair
6-7 July, Nerang PCYC, Cayuga Street, Nerang There will be plenty of treasures at the 3rd annual Antique and Collectables Fair. Everything from fine China and vintage furniture to books and jewellery will be on sale by more than 40 exhibitors. Car-lovers will also be treated to vintage and classic car displays. A free antique appraisal service is also set to be popular among the crowds. If you’re looking for something different, don’t miss out. autorestorers.com.au
U LT I M A T E
As part of the 2013 Inaugural Independent Theatre Season, The Arts Centre and Soapbox Theatre Productions present Mr Kolpert by David Gieslemann
s part of the 2013 Inaugural Independent Theatre Season, The Arts Centre and Soapbox Theatre Productions present Mr Kolpert by David Gieslemann... Ralf and Sarah are bored. They decide to invite a couple of friends around for drinks and pizza. To spice things up, Ralf pretends there is a dead body in their trunk − the dead body of one of their colleagues at work. But maybe Ralf is not pretending after all. This jet black comedy has been alarming audiences since its world premiere at the Royal Court in London, leaving them gasping between laughs all the way through the Edinburgh Fringe Festival. Soapbox Theatre Productions in partnership with The Arts Centre Gold Coast bring you Soapbox’s most daring theatre experiences yet. Directed By Stuart Lumsden, and featuring Carly Rees, Sean Curran , Jimmy Odenbreit, Sara Hayson and Mark Stanley. Mr Kolpert is one of the four featured theatre works as part of the inaugural 2013 Independent Season. Check the website for the full season program. 15+ (strong themes and violence); Thursday 11 – Saturday 13 July, and Thursday 18 – 20 July, 7.30pm at The Space. Cost: Adult $27, student $15, concession $24, Group 6+ $24, student group 6+ $12. theartscentregc.com.au
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tea anyone? Win a High Tea sitting for four at Videre Restaurant on level 21 of RACV Royal Pines, Boasting panoramic views of the Gold Coast, it has an atmosphere like no other. The experience includes a glass of Moet & Chandon, along with freshly baked scones, macaroons, French pastries and gourmet sandwiches, plus your choice of an espresso coffee or loose leaf tea*, endless soft drink and orange juice. It doesn’t get any better than that! Valued at $160
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FASHION SPOTLIGHT with Missy Robinson
s u i n e G
Each month the Get it creative team works tirelessly to produce our beautiful fashion spreads for your viewing pleasure. But who are those crafting the magic behind-the-scenes?
DAN MOLLOY - PHOTOGRAPHER How long have you been behind the lens? I have been a professional photographer for ten years, however the past three years have been my busiest and where I have found my feet in the industry as a well-respected fashion and commercial photographer. What big projects you’re currently working on? I recently shot a swimwear campaign for Engine Swimwear which will be released very soon. They are an Australian swimwear and performance-wear brand that work closely with Surf Life Saving Australia and Olympic swimmers so it was great to work with such a major brand
really amazing photographers on their books, some who I aspire to be like, so it is such a great feeling to be part of it all. What are some of your highlights/ achievements so far? It would have to be two things, one of which is opening my own photography studio and the other is looking back on all my achievements and getting to where I am now; I’m looking forward to watching my business grow. What do you love most about working on the Get it fashion shoots? I love the work ethic of the creative team, we all have a job to do and we all gel so well together. There is always a really good energy on shoot days. What advice do you have for young creatives wanting to venture into this industry? Be
Be willing and able to work your butt off. This industry is tough and the hours can be long; it’s pure passion and dedication to your art that will see you succeed and they were a fun bunch of people too. What’s in store for 2013? I recently signed with Queensland-based photography management agency, Illuminate Management, owned by Liz Golding, and I’m really looking forward to all the opportunities that will come from being part of the agency. There are some July 2013
willing and able to work your butt off. This industry is tough and the hours can be long; it’s pure passion and dedication to your art that will see you succeed. If you love it and it’s all you want, then jump into it and don’t look back. danmolloy.com.au
SATYA SCHMITZ – MAKE-UP ARTIST You migrated here from New Zealand, what was the reason for the move? I moved to the Gold Coast roughly two years ago. I had previously done a four-year working stint in Sydney back when I was starting out as a make-up artist. What sort of work were you doing in New Zealand? On my return to NZ I took a hiatus to be a mother and worked on the occasional fashion shoot, as well as fashion shows including L’Oreal NZ Fashion week. I also worked closely with a local model agency to develop hair and makeup workshops. Teaching make-up is something I really enjoy. It’s great to be able to share my years of knowledge in the industry. I find this particularly rewarding. Since I’ve been on the Gold Coast I have taught hair and make-up for a local agency here. One-on-one private tuition is my favorite, and something I am trying to make more time for. What is it you specialise in? I primarily specialise in fashion editorials and advertising. I have been very fortunate to work on a large number of fashion editorials and advertising campaigns over the past few years. It’s also the most creative in my opinion. Any given brief can range from high-end creative make-up which utilises colour, texture and various mediums, to raw natural beauty. I have been doing so much natural beauty in the last year.The ‘no make-up, make-up look’ is quite ontrend at the moment, but has to be done right. What advice do you have for young creatives wanting to venture into this industry? Be willing to go the extra mile, always put your hand up for work experience − you never know where that may lead. Don’t be a know-it-all when you finish college. Do assist, and leave
Photographer your ego at the door. Chances are the person you are assisting knows more than you do! It’s a very competitive industry and you have to be truly passionate to succeed. Hard work and a good attitude do pay off, so be patient.
It’s a very competitive industry and you have have to be truly passionate to succeed. What are some of your biggest highlights and achievements to date? My daughter. Becoming a mother has been the most rewarding, life-changing event to date. Work wise, I have some up-and-coming campaigns for Village Roadshow Themeparks coming out which I am excited about. I always saw those adverts when I was growing up, so it’s cool to be able to work on them. I am also about to embark on something very exciting, which I’m not allowed to tell, just yet! What do you love most about working on the Get it Fashion shoots? I love the creative process. The whole team works really well together. We all work towards the same vision and there is always heaps of laughs to be had. Scoring the cover is always a bonus too! satyaschmitz.com.au
Make-up Artist Hairdresser ALEESHA DARKE – HAIRDRESSER What made you get in to this line of work? I have always been creative and originally started with a Bachelor of Arts degree majoring in Creative Arts, but as I got older I fell in love with hair and fashion. I believe hairdressing chose me. I have always pondered the idea of working with magazines and creating amazing hair to complement fashion. Tell us about your background? I started with a fast-tracking course at college, as at 21 I couldn’t get an apprenticeship as I was deemed too old, and the rest is history. I’ve worked with up-market salons on the Gold Coast and Brisbane, numerous Melbourne and Brisbane fashion weeks as well as being a Schwarzkopf professional. I am now pursuing my own personal business dreams Your day varies from editorial fashion shoots to weddings as well as general services; do you prefer one over the other? I love every aspect of my job and the fact I have many facets in my career helps me stay creative and on trend, and to excel in all areas. What are some of your biggest highlights 13
and achievements to date? Scoring top 5 in Queensland for bridal hairstyling at the Australia Bridal Industry Awards 2011, 2012. Being hair director for local fashion and bridal designer, Rebecca Cobbing Couture in 2011. MBFF Brisbane fashion week, editorials in international and Australian magazines including Vogue Italia, Magpie Darling UK, Elléments Magazine New York. I love styling for Get it, and am proud of opening my own business.
As I got older I fell in love with hair and fashion. I believe hairdressing chose me. Tell us about your new salon? Exciting things are happening with A Fashionable Hair Life in the next six months including hair master classes for every-day women. What do you love most about working on the Get it Fashion shoots? My favourite part would have to be our amazing creative team. It’s always so much fun, and of course I love seeing our stuff in print every month! aleeshadarke.com July 2013
NERD GIRL with Missy Robinson
ENTERTAINMENT with Missy Robinson IN STORE – JUNE 7
NERD GIRL hot APP:
hot game: Ashes Cricket 2013 X360, PS3, Wii U or PC Ashes Cricket 2013 includes a brand new game engine creating a truly authentic gaming experience. Batsmen have 360-degree control over shot placement, requiring impeccable placement and timing to build an innings. A new line and length bowling system gives bowlers the tools to set plans for batsmen throughout a day’s play and players have complete freedom to set a field of their choice. For those who prefer to be led however, there are options for intelligent automatic field placement. Connoisseurs of the game will be able to play the complete Ashes Series, with official England and Australia teams, however those more interested in the short form of the game can take on the rest of the world in limited overs tournaments and leagues.
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hot APP: Kaching // FREE CommBank Kaching is a revolutionary app that has changed mobile banking and payments forever. You can do your banking anywhere, anytime and also pay your friends using your mobile, email or Facebook contacts. You can even make contactless payments. This app is compatible with all devices.
BERNARD FANNING – Departures Loops, horn breaks, sax solos, stories written across the globe and thoughts of home: Departures is the highly anticipated new solo album from Bernard Fanning. Eight years since the release of the ARIA and APRA-winning Tea & Sympathy, Departures is ten tracks and 40 minutes of synth overdubs, complicated rhythms, crackling beats, and newfound energy. From the first seconds of immediate opener Tell Me How It Ends, it’s clear this is Bernard Fanning having fun. bernardfanning.com ON STAGE - JULY 19, 20, 22, 23 and AUG 29, 30 & SEPT 7 & 8 Brisbane Entertainment Centre P!NK – The Truth About Love Tour Renowned around the world as one of the most dynamic live performers of her generation P!NK’s 2009 Funhouse Tour was one of the biggest Australian tours ever. Funhouse broke Australian boxoffice attendance records, reaching a staggering 17 soldout shows and 220,000 ticket sales at Melbourne’s Rod Laver Arena, 12 stunning shows at the Sydney Entertaiment Centre and 11 at Brisbane’s Entertainment Centre. The Truth About Love Tour is primed to deliver awe-inspiring performances in the now trademark P!NK style – thoroughly captivating audiences with her rockin’ vocals and a formidable catalogue of hits, all delivered with a kick-ass attitude and spectacular staging.
PROUDLY SPONSORED BY
GOLD COAST WOMEN IN BUSINESS BREAKFAST PRESENTS
SPARKLING SUNRISE IN SURFERS BREAKFAST Featuring a spectacular and rare $1million showcase of diamonds and precious stones from Australia’s leading on-line jewellery showcase - My Jewellery Shop and fashion from the divine ‘Lisa Brown’ new season’s range at Toscana. Venue: Tickets:
Surfers Esplanade & Seaduction (limited tickets) $49.50 Date: Thursday August 8th, 7:00am - 8:45am
Book now! www.stickytickets.com.au/11894 Call (07) 5504 6055 Join the conversion on facebook.com/Early Risers For more event information phone: (07) 5504 6055
KNOW AN INSPIRING WOMAN OF SUBSTANCE?
C - 62 Y - 100
Nominate her for the Gold Coast Women in Business Awards 2013. The annual awards recognise and honor exceptional Gold Coast women making a difference in our city. For nominations: email email@example.com (Entries close: 6/9/2013)
K - 85
The Oasis Shopping Centre & Katz
m O d e l
S e A r c H
Have you got the ultimate look? Fill in the entry form below to find out. Katz Ultimate looK 2013 name d.o.b.
Conditions: 1. Female entrants must be 13-26yrs & males 16-30yrs. 2. All entrants must be able to participate in castings/heats as well as the final judging day. 3. Winners will be contracted to KAtZ model management for 2yrs. 4. the judges decision is final and no other correspondence will be entered into. 5. KAtZ model management reserves the right to publish photographs of the finalist/winners for promotional/media purposes. 6. entry photographs will not be returned. All photographs received will be property of the competition. 7. Finalists/winners will be notified by phone & email. 8. the competition, its organisers & sponsors shall not be responsible for any loss or damage before, during or after the competition. Please complete & sign the entry form & attach a recent headshot & full body shot (these will not be returned) to KAtZ model management - Po box 295 Ashmore City Qld 4214 or 2/11 dominions Rd, Ashmore Qld 4214 or email firstname.lastname@example.org For any other information please call KAtZ model management on (07) 55 970 694. eNtRies Close 31st JulY 2013.
THINK : OAS0063
Heats will be held on Saturday 13th July and Saturday 27th July from 11am on the Ground Floor of the Oasis Shopping Centre (opposite Lucky Charm newsagency).
15 www.oasisshoppingcentre.com www.katzmanagement.com.au
REAL LIFE with Sarah Blinco
winning over your
fussy little eaters
Annabel Karmel is the UK’s highest-selling children’s cookbook author. She carved an empire after noticing a gap in the market 20 years ago, and was recently in Australia promoting her new book, Quick & Easy Toddler Recipes. Sarah Blinco caught up with Annabel exclusively for Get it’s special food-focussed issue What enticed you to compile this particular publication? I had my three children all quite close together, and soon discovered you need to find quick recipes that will suit all the children to keep your sanity. I was blessed with three quite fussy children and realised how easy it was to get stuck in a rut making the same thing over and over again, so to me it was important to get inspiration for new ideas and recipes, that were both yummy and healthy. What’s your favourite recipe featured in Quick & Easy Toddler Recipes? I have so many favourites, so I will share a few of them with you: I love the Chicken Broccoli, Pea and Tomato Pasta, it makes a great lunchbox. Teriyaki Salmon Kebabs is such a quick evening meal, and salmon is so good for you. Nasi Goreng with Chicken and Prawns, Quick BBQ Steak, Carrot Courgette and Sweetcorn Fritters, and Blueberry Pear and Apple Crumble are some of my other favourites. What are your top tips for getting the kids interested in a ‘quick and easy’ mealtime? I had a few tricks up my sleeve to help get my children more interested in the food: Making Oriental style food was very popular, I used to make it look fun with attractive presentation. Putting food in mini portions such as mini fish or cottage pies, ramekins are great for this. And, avoid giving them snacks before their meal. Might sound simple but it is very easy to give your child something before the main meal if they are hungry, it makes them far less interested in eating properly at meal times. July 2013
This is your 27th (super successful) release! How did you enter the world of cookbooks and helping parents with the tricky task of meals for fussy eaters? I trained as a classical musician and made a career in music, but when my first child, Natasha, tragically died, it changed my life. I knew then that I wanted to work with children. My second child, Nicholas, was a very fussy eater, and I tried everything to get it him to eat well. I made up recipes and gave them to other mums in the nursery group, who said I should write a book about feeding children because the recipes were so popular with their little ones. I thought it would be a legacy to Natasha and I spent two years researching child nutrition and creating and testing recipes. My first book, The Complete Baby and Toddler Meal Planner was published in 1991 and has sold four million copies all over the world. What has been your biggest foodie challenge as a mum, and how did you overcome it? I would say it was definitely getting my children to eat vegetables! I got round this several ways, I would either hide them in sauces by blending them up really finely so they couldn’t be picked out, or I put together lots of fun sticks of different 16
coloured vegetables and served it with dips like hummus. Once my children were a little older I got them to help me make the most delicious salad dressing, which they not only had fun making but they would love pouring it on anything and everything, including salads! What’s the biggest mistake you notice parents making with regards to meals for their kids, and do you have suggestions for overcoming this? It is so hard and frustrating for parents when their children are kicking up a fuss and refusing to eat food you have lovingly prepared. I can understand how easy it is to react to this behaviour. Try not to react, ignore the bad behaviour, if they can’t get a rise out of you they will soon realise it is not worth it. It may mean ignoring some bad behaviour for a while, but by not reacting to bad behaviour, and excessively praising when something is eaten, children will come to realise what they can and can’t get away with. Having a reward chart on the wall and giving your child stars for trying new foods is a good idea – eg. offer a prize if they get to five stars. Quick and Easy Toddler Recipes is out now through Random House and retails for $24.95.
Exploring professional cooking techniques
Chefs from our kitchen cooking, caption, Chefs at Fireplace Restaurant.
Sous Chef and Get it dining writer, Chris Mcleay, shares a little of his culinary adventure as well as secrets used by celebrity chefs that you can utilise at home... ooking has been a large part of my life. It has been almost 14 years since I set foot into my first professional kitchen. As a young chef, I always had the need to know how and why an ingredient or product tasted the way it did. How did the chef get that flavour out of a generally boring ingredient; after all there’s only so much one can do with a choko! Learning how to match flavours and textures is one of the fundamentals of cookery that doesn’t need to be over-complicated. When I completed my apprenticeship it was an exciting time, not only for me entering the workforce as a bright-eyed qualified professional, but for the culinary world as a whole. New techniques were beginning to emerge in commercial kitchens and the ‘celebrity chef’ was coming of age. This meant fierce competition in the world’s top kitchens. The top chefs needed to get creative and a select few were becoming known worldwide. Heston Blumenthal, Thomas Keller and Gordon Ramsay are names synonymous with pioneering the new wave of alternative cookery methods. Chefs turned to science to keep their customers interested and the results are quite simply amazing! Heston in particular has shaped his career as a food July 2013
scientist. His unusual combinations with textures and flavours have made his television shows a must-watch. His theatrical approach to cooking has made him a household name. Thomas Keller is a little more serious, and his food is respected in the culinary world. Keller has based his award-winning restaurants in the United States on the Sous Vide method.Chefs such as Heston Blumenthal and Gordon Ramsay have helped rejuvenate home cooking and made it popular once again by revealing the secrets to good food and proving it is not as hard as it looks. Sous Vide cooking is one method that has revolutionised the way we consume food. Sous Vide, meaning ‘under vacuum’ is the process of vacuum sealing a product in an airtight food safe bag, and cooking the product in a controlled temperature water bath. The temperature is controlled by the means of a circulator that heats and circulates water at an exact degree to maintain an ideal cooking temperature. It is so accurate the temperature can be controlled down to a tenth of a degree. This might sound like a scientific process or just a fancy way of heating food, but I assure you, the end result is well worth a little bit of research. A benefit with Sous Vide is that 18
some of the world’s best chefs have done all the hard work for you. They have spent years perfecting the technique and now pass on their expertise, almost like a recipe handed down from one generation to another. There are countless guides and directories available on the internet or in cookery books on Sous Vide Cooking times and temperatures. To put into context, I will use a few of my own experiences. For example, say I had a rack of lamb, weighing around 250 grams. One way to cook the lamb is in a convectional oven at a heat of around 180− 200 degrees Celsius. To reach a medium doneness, you will have to cook it for around 14−16 minutes, and allow suitable resting time. What you will end up with is a nicely cooked piece of lamb with a crisp crust on the outside, and a small center portion of lamb cooked to medium. The outside crust would be more medium well, but that would be acceptable due to the high dry heat it was cooked at. Sous Vide cooks in a different manner. That same piece of lamb can be vacuumed packed in the airtight bag, filled with aromats (garlic, herbs) that will infuse while cooking. The bag is then placed in the waterbath at a precise 62.5 degrees for 50 minutes and the
end result being a juicy perfect rack of lamb, cooked medium the whole way through. I have been using Sous Vide for the past 12 months and still learn different ways to use it almost daily. For me that is when I enjoy cooking the most; experimenting and producing something appetizing and well cooked. Sous Vide cooking is diverse and quite forgiving. As long as the temperature remains constant, it doesn’t matter if you leave an item in for ten minutes longer than needed it won’t overcook. It has helped reintroduce the tougher cuts of meat like beef cheeks and lamb shanks that were once only able to be eaten if they were cooked for hours on a stove or in an oven braising. Braising uses a relatively high heat, around 140 degrees if done in an oven, and the meat will lose a fair amount of the juices. The Sous Vide method holds flavour in the bag, and with the meat being cooked at a much lower temperature retains its juice. This method need not only be used for cooking hot food, but also as a compression tool. This way of using Sous Vide is really impressive. For this explanation all you need is a large green apple and a few other household ingredients. With a melon baller, scoop out perfect little globes of fresh apple and place in a little lemon water to stop discolouration. Then make a pickling liquid, which consists of 50 millilitres apple cider vinegar, 25 grams sugar and 75 millilitres water. Put the apples and the pickling liquid in the bag and vacuum on high. The apples need to be placed in the water bath at 85 degrees for 35 minutes. Once they are cooked, they need to be refreshed in ice water. Once cooled in icy cold water to stop the cooking process, the end results are flavour-filled, crunchy apple balls that make a perfect garnish. Your casual dinner party just turned into a fine dining extravaganza. Of course there are other alternative cooking methods that don’t require you to purchase equipment. Curing, smoking and pickling are all other examples that I have enjoyed using over my career. These methods are not new, they have been around for thousands of years. They were used more to preserve food than to add flavour, but these days with modern refrigeration, we can concentrate on using the methods for enhancing the natural flavours and textures. Curing uses a ratio of salt, sugar and aromats to cook a protein (meat or fish) and concentrate the natural flavour. The best example and most common use is to cure salmon. To cure 200 grams salmon I use a 60 per cent sugar to 40 per cent salt ratio. Zest in some lemon and orange peel, add a few peppercorns and juniper berries and blend all ingredients. Use a food processor or blender until all ingredients are combined but still slightly coarse. Place the salmon with the skin on in a bowl and cover generously with the mix. Wrap with cling film and place in the fridge for roughly 24 hours. After that time take the fish out of the bowl and rinse well with running water in the sink. The salmon
Cured Salmon with compressed melon
Sous Vide Lamb
will look like a wrinkly old boot, but this means it’s ready. Once rinsed, slice a little bit off the end and enjoy your freshly cured salmon. At this stage, the skin can be discarded as it is only used to hold the flesh together through the curing process. Add the salmon to a salad or serve it with some compressed apple! The choice is yours. Cooking at home is a great way to eat healthily. You have control of what additives go into your food and what products you use. Meals don’t need to be boring to be healthy. Why not add an ingredient you have never used before? The end result may surprise you! As I mentioned earlier, the only way to improve your skills is by practice and experimenting. The key to good food is making sure you have fun while you cook! 19
About Chris Mcleay has travelled the world immersing himself in different culinary cultures. He enjoys learning new techniques to broaden his skills and develop his own unique cooking style. He has worked as a Sous Chef in 5-star hotels in Switzerland, Canada and Dubai cooking for celebrities and royalty alike. He returned to Australia with a renewed passion for cookery and a new-found passion for writing.
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Gorgeous kitchen ideas and tableware to celebrate our annual food issue...
mash up Spudnik Potatoe Masher, $8.50, from Uutensil, 03 8787 4200
coffee culture Lavazza A Modo Mio capsule coffee machines, available in black and red (pictured), $299. Machines and capsules available from Myer, David Jones, Harvey Norman, The Good Guys
mix it Magimix red blender, $299.00, magimix.com.au
domestic bliss A truly delightful oven mitt, $11.50, nanahuchy.com.au
a perfect pot PiP Studio Teapot (18cm tall x 27cm wide x 1.547L capacity); Extra attention has been given to the spout, lid and handle, with gold edging detail to make this teapot extra special, $120, mintgreen.com.au
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FASHION with Missy Robinson
the release of Baz Luhrmann’s The GATSBYGLAMOUR With Great Gatsby, everyone is going gaga for
DIVA jewelled head piece // $16.99 // diva.net.au
Georgini Silver & CZ pave locket pendant $299. Amore’ Exquisite Jewellery, Oasis Shopping Centre, Broadbeach
1920s-inspired outfits with a modern twist.
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Celebrating the achievements of Gold Coast women July 2013
BEAUTY I STYLE
Whet your appetite with these deliciously good beauty treats
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FASHION STYLE with Missy Robinson
Le’ss Chiffon Printed Dress // $150 // Tropical Batique 5531 5388 Nude Slip // $24.95 // Tropical Batique 5531 5388 Velvet Ribbon // $4.99/metre // Spotlight 5564 7311 Sockettes // Stylist’s own
Photography | Dan Molloy Photography Styling | Missy Robinson
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Model | Brigette @ Katz Management Make Up | Satya Schmitz Hair | Aleesha Darke All fashion retailers stocked at The Oasis Shopping Centre, Broadbeach oasisshoppingcentre.com 27
Celebrating almost 25 years in my fashion business... I see something beautiful in every woman I meet. Every woman is different... she has different needs and specific looks that work for her... alongside looks that don’t. Fashion and designing for YOU is about creating what IS you, not what’s the flavour of the season. At BLISS FASHION EMPORIUM we don’t follow WE LEAD, we optimise on our Italian background and knowledge of timeless, sensual anti-ageing clothing. Our clothing brings you happiness, self-esteem, compliments and a romantic energy that radiates love as you transform in our garments. I am passionate about what I show you, help you select and understand what is right for “who you are now “and what size you are now. After gaining weight myself I have evolved to not worry, but to dress and live for today. My team and I look forward to dressing you. Sonia Stradiotto, Designer/Founder BFE
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HOME with Heidi Clark
Not only does candlelight mean you’ll save on electricity, but it’s romantic, creates a warm ambiance and unique lighting. Heidi Clark offers insight into how to make the most of this gorgeous home accessory contaminated with charcoal (and yes, they have utilised wicks which contained a core of lead. hat time of year is again encroaching special scissors for this). The thin lead wiring providing the wick with the upon us; the seasons are changing, the l Change your fragrances often. We all integrity to remain upright whilst being burnt. days getting shorter and the weather have favourites but you do get accustomed to As you would expect, while burning, lead wicks cooler. As we progress further into winter, our any smell. The olfactory centre of your brain − release noxious fumes with lead-related health homes become our primary sanctuary and the part responsible for smell − is desensitised issues including lead poisoning. Our legislators we rely more on those who are close to us for and what was once a strong fragrance can have however somewhat stepped in, placing a comfort. With the sun low and retreating, there quickly disappear to nothing, so try something national ban on the sale of candles with greater is something primal and intimate about the new. than 0.06 per cent lead (source: productsafety. amber flicker of a quality candle. l Your scented experience can go on, don’t gov.au). Thankfully most modern day candle Like most things nowadays the options for blow your candle out, as this leads candles are endless. But with so many options what should you Candle making is continually evolving and pushing to your candle smoking − often reversing the wonderful fragrance look for? For some the choice is emitted. With some waxes you all about the brand, for others it’s beyond its obvious purpose as a source of can simply push the wick into the wax the use of waxes or maybe it’s purely briefly and you guessed, it no smoke. the aesthetics of the jar. For most, the light and fragrance There’s also ‘candle snuffers’ which can be obvious starting point is which fragrance to placed over the flame, extinguishing the flame choose. Fragrance is such a personal choice. by restricting oxygen. makers are savvier, with most choosing cotton For some it evokes memories of a past event, l Safety first, this may be obvious but wicks strategically weaved to obtain the desired for others it is about creating moments in the getting it wrong can be devastating. Place solid upright stance, without the unnecessary present. Candle makers these days are really your candle only on flat surfaces, away from all health concerns. If you are not sure, the best way spoilt for choice, being blessed with over 300 combustible materials, keep away from drafts, to check is to inspect the wick prior to making base scents which can be almost infinitely pets and children and never leave a candle a purchase; lead wicks are easily identified by combined to create many offerings across the unattended.Most importantly,buy your candles a thin metal core, typically more prevalent in broad categories of floral, fruity, or even foodfrom a reputable candle maker – someone who cheaper or imported candles. based scents. understands the chemistry of With your choice of candle made, it’s up to Candle making is continually evolving and making a good and safe you to set the mood and get the most out of pushing beyond its obvious purpose as a source candle. Once you have your purchase. Here are some great tips which of light and fragrance. The early noughties found your favourite you may not have considered: (2000) saw the popularity of alternative waxes candle – burn it and l Try lighting a few tea light candles in introduced as a ingredient for candles. The enjoy. addition to your main candle − this way you historically popular wax of choice has been can turn off all the lights in your house and Paraffin wax. Paraffin is made from the byhave the glow and flicker of the flame create products of refining crude oil to petrol and has the experience (you might save a few dollars on suffered a knock in popularity from the relative Heidi Clark is the master electricity too). newcomers such as beeswax, palm wax and the candle maker and owner l Trim your wicks to <1cm before each use. standout soy wax. Each coming with its own set of Bliss Candles. To learn If your wicks are too long you will get increased of environmental and ethical credentials. more about soy candles, visit soot and a shorter burn time. Also you will Wicks too have changed from not-soblisscandles.com.au or search for stop your exquisite fragrance from becoming humble beginnings. Earlier candles often BlissCandlesAustralia on Facebook.
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TRAVEL with J’aimee Brooker
Célèbrent jour Passion, beauty, fashion, culture, art and food − J’aimee Brooker shares a few of her favourite French experiences ot that one is needed, but if ever there was a reason to celebrate all things French, it is most certainly Bastille Day, or La Fête Nationale as it is known in France, held annually on July 14. This national day of celebration commemorates the storming of the prison Bastille in 1789 − an event that marked the end of Louis XVI and his arbitrary rule, and the beginning of the French Revolution. Most importantly, the storming of Bastille signalled the French people’s fight for liberty and freedom from political oppression. Traditions surrounding Bastille Day remain strong throughout France, most notably the annual Bastille Day Military Parade along the famous Champs Élysées Avenue, Paris, which is considered the oldest and largest regular military parade in Europe. With an estimated 70 million tourists visiting France annually (most travelling through Paris), France is widely acknowledged as the most popular tourist destination in the world. France continues to offer travellers from far and wide a July 2013
unique cultural experience with a graceful perspective of world history. Important sites which lure interested visitors include the World War I battlegrounds of the Western Front in which many Australian and New Zealand soldiers fell, and the pivotal World War II battlegrounds, many of which saw the Allies play vital roles against enemy occupation, such as The Battle of France and The Battle of Dunkirk. Commercially, France is synonymous with some of the most recognisable brands in fashion, beauty, design, and style, including Chanel, Louboutin, Dior, Givenchy, Gaultier, Vuitton, and Yves Saint Laurent. Another commercial strength is the diverse and relevant French wine industry, including seven of the world’s most renowned wine regions; from the Champagne region northeast of Paris to Bordeaux in the southwestern corner of the country, each region offering unique varietals crafted by the finest vignerons. And, it would be remiss not to mention the culinary delights for which France is famed: Cuisses de grenouilles (frogs legs − the French eat 4000 tonnes per year) and escargot (snails), rich handcrafted chocolate and cheeses, crème brûlée, beef 32
bourguignon, soupe à l’oignon (French onion soup), delightful pastries, cakes, and custards. Of course, fashion, wine, and food are just the tip of the iceberg; the French influence is all-encompassing. Exceptional perspectives in the areas of architecture, art, literature and philosophy were founded in France and garnered worldwide acknowledgment − the Art Deco movement of the 1920’s is a warranted example, as are the classic literary works of Jules Verne and Victor Hugo, and the philosophical views of Foucault and Voltaire. However, it is perhaps the divine, romantic City of Lights, Paris, which seems to attract the most attention. Home to the most recognisable landmark in the world, The Eiffel Tower, the spiritual birthplace of the can-can dance at the Moulin Rouge, and arguably the most dangerous (and historically significant) ‘roundabout’ in the world, the Arc de Triomphe. The city itself is divided into twenty arrondissements; the first − the Louvre, in the centre of Paris − then subsequent districts spiral outwards in a clockwise direction, thus providing visitors to Paris a ‘mud-map’ of sorts (would you dare to commandeer Paris sans map?).
When in Paris, it is absolutely essential to take in as many sites as possible but in a logical fashion. The city is vast and it’s easy to get tired if exploring without a plan. The Eiffel Tower is obviously a must-see, though be prepared to queue if you want to climb to the summit. A better idea can be to pre-purchase a Skip-the-Line tour ticket. Then of course, notable sites of the Louvre, Place de la Concorde, Notre Dame, Champs Élysées, and the Arc de Triomphe will no doubt be high on your bucket-list. If you want to see a grittier and relaxed, though still refined side of Paris, check out the Latin Quarter on the Left Bank, and in particular the roadside market stalls set up along the Seine River. Here you can pick up cheap souvenirs, beautiful hand-painted artworks, and indulge in the delightful café and food scene. Guided tours are available in all budget brackets, however perhaps the most affordable and efficient way to do this is the city’s double-decker, hop-on hop-off buses
notable sites of the Louvre, Place de la Concorde, Notre Dame, Champs Élysées, and the Arc de Triomphe will no doubt be high on your bucket-list. which run across various routes covering all major tourist areas. Taking in the sights from the Seine on a river cruise, or on board a horse-and-carriage are also enviable ways to see Paris from a unique perspective (and can be done on a budget if you research a little online). Vive la France! From a relaxing Riviera holiday soaking up the annual 300 days of French sunshine, to an engaging traipse through history, a tipsy month on the wine trail, or simply passing through Paris for a romantic rendezvous − millions of annual visitors can’t be wrong. If there’s a place to 33
holiday, you’ll most certainly find what you’re searching for in France. J’aimee is the author of contemporary romance fiction focusing on passion, travel and suspense. With the constant juggle of e-reader in one hand and passport in the other, J’aimee decided to combine her love of writing and travel in order to share her adventures throughout Europe in the form of published novellas. J’aimee’s online at jaimeebrooker. com.au. Her books are available at all major e-retailers including Amazon, Apple, and Barnes & Noble. July 2013
New from July, we’re presenting more of what you have to say. What do you love, and where can it be found on the GC? Gelato, dog-parks, candy stores, celeb spotting locations... This month, Get it reader, 102.9 Hot Tomato announcer, and self-confessed coffee junkie, Christo, shares... Top seven: beachside coffee I honestly couldn’t imagine a life worth living without good coffee; I’ve schlepped up and down the sandy fringe of the GC in an effort to track down the perfect beachside brew.
ESPL Brewers: Surfers Paradise I’ve grabbed a few cups from ESPL whenever we’ve done an outside broadcast in Surfers. It’s a great spot because you can pick up a coffee and walk over to the beach to relax and enjoy. The team at ESPL are very passionate about getting the flavour just right!
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No Name Lane: Broadbeach I first discovered this tiny but terrific coffee house when we were living in Sydney, and had come home to the GC for a few weeks. I’ve been a loyal fan ever since: I’ve never had a bad cup from No Name Lane and, what’s more, it’s a short stroll up Oracle Blvd to the beach. Canteen: Burleigh Waters I’ve actually found myself driving to Burleigh for a quick cuppa here, because they’re just that good! It’s retro fitted and gives off a real cosmopolitan, industrial coffee vibe and is only a couple of minutes walk to Burleigh Beach. Delikatessen: Surfers Paradise Surfers is becoming a hub for some decent coffee establishments and a recent
discovery of mine was Delikatessen on Elkorn Ave. Aside from their delicious range of open sandwiches, they also make a mighty fine coffee, which I enjoyed on the chairs overlooking the beach. Do yourself a favour and pick up one of their chocolate cakes too! Three Beans: Broadbeach I’ve been visiting here since my clubbing days, which sadly seems like a lifetime ago now… So many evenings were spent sitting out the front, sipping coffee and eating late night cake. Now, I take my daughter, and the coffee is still top notch. DBar: Duranbah One of the most scenic points on the Gold Coast, Point Danger also provides one of the nicest cuppas on the coast at DBar. We make a point of dropping by whenever we have to do the Coolangatta airport run, as their breakfast rolls are TDF, as are the views! Piccolo Espresso: Miami Any closer to the beach and you’d have to order your large, low-fat soy, no foam, double shot, extra hot, two pump caramel latte from within the surf. Tucked away next to the Miami Surf Club, Piccolo Espresso is a little slice of locals-only heaven that serves daily from 6:30am until 2:30pm.
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Be a Get it guest columnist, share your passion, whatever it may be, with the city − email our ed, email@example.com or find us on Facebook, provide some details on what you’re interested to reveal, and Sarah will reply with specifics. Only catch is, you must not be representing associated brands in any way − we’re after genuine fans only, keen to share fab finds with Get it readers.
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Let’s talk about
Vitality Brands resident food guru, Wladimir Budnik, shares advice on an element critical to our ability to thrive − sleep
et’s start with the basics, why is getting adequate sleep so important? Much has been written and hypothesised about the function of sleep and yet this relatively simple and common process that our bodies go through in a 24-hour cycle remains poorly understood. Indeed when asked, after 50 years of research, what he knew about the reason why people sleep, William Dement, founder of the Sleep Research Centre at Stanford University replied, “As far as I know the only reason we need sleep that is really, really solid is because we get sleepy”. We may not fully understand why we need sleep however we do know some of outcomes if we don’t get enough sleep: irritability, lack of concentration, poor short term memory, poor coordination, tiredness. Also researchers have found that lack of sleep can more than double the risk of death from cardiovascular disease and quite recent research has found that lack of sleep in men can damage their sperm We know that it is important to get adequate sleep but what is considered adequate? Sleep needs can vary by age and among individuals, and sleep is considered adequate when there is no daytime sleepiness or dysfunction. On average toddlers require 12–14 hours, school age children require 10–11 hours, adolescents 8.5–9.25 hours and adults 7–9 hours. Techniques for helping those in need of a good night’s sleep can vary depending on the individuals involved but as a general rule the following are recommended; > Regular exercise (but not within six hours of going to bed – so best to do it in the morning) > Develop a regular sleep and waking time routine > Cooler body temperatures are associated with better sleep so don’t overdo it with the blankets and doonas
> Eliminate light (use eye masks that block out all light) > Eliminate noise (use ear plugs if necessary) Eliminate stimulating foods and drinks before bedtime (no coffee, alcohol or sugary snacks) Turn off the TV an hour before bedtime and read in bed Foods and beverages that stimulate us should be avoided, including caffeinated drinks like cola and coffee. Alcohol before bed can make us sleepy but invariably the sleep period is short and you wake up in the middle of the night and then struggle to fall asleep again. High sugar foods can stimulate the body, but foods that release sugar slowly into the body such as fruits like grapes and bananas may help with sleep as they reduce the likelihood that hormones, such as adrenaline and cortisol, will be released in response to too low sugar levels in the blood stream during sleep. What about foods that have other effects on our sleep − for example we’ve all heard that eating blue cheese makes you have crazy dreams − is it true? The cheese story has been around for some time and there appears to be a widespread belief that eating cheese before bed induces disturbing dreams and nightmares, which results is disrupted sleep. In 2005 the British Cheese Board (excuse the pun) carried out a study over two weeks on 200 people to determine the effects of cheese on sleep and dreaming, and discovered that, contrary to the idea that cheese commonly cussed nightmares, the effect of cheese on sleep was indeed positive. This finding has some science to support it because proteins found in cheese contain an amino acid tryptophan which has been found to relieve stress and induce sleep. Examples of other foods that contain a plentiful supply of tryptophan are dried dates, dairy products such as yoghurt milk and cottage cheese, and oats, poultry meat, fish, sesame seeds, pumpkin seeds, chick peas and peanuts, to name a few. Interestingly enough, eating high 35
carbohydrate foods makes tryptophan more available to the brain and it is thought that this is why carbohydrate heavy foods can cause sleepiness. Melatonin, a hormone produced in the body, is a key element in human sleep cycles. Supplementation with melatonin is often used for sleep problems, particularly those arising from jet lag. Melatonin is also naturally produced in various edible fruits and seeds such as grapes, olives, sour cherries, walnuts, almonds and sunflower seeds. Montmorency tart cherry, a variety grown in mid-west USA, in particular has one of the highest known concentrations of natural melatonin and there have been many research papers published attesting to the effectiveness of the regular consumption of Montmorency Tart Cherry Juice concentrate as an effective natural treatment for sleep problems. Hence the reason why something like Chillax Natural Sleep Drink (pictured), which contains such ingredients, is effective in helping people to achieve a good night’s sleep. Chillax Natural Seep Drink available at shop-vitalitybrands.com
About Wladimir Budnik Wladimir is a food scientist who has led the research and development department at Vitality Brands (vitalitybrands.com) since its inception 10 years ago. His role is the latest in his 45 year career in the food industry, which has included key management roles in three of the world’s leading food manufacturing companies. Wladimir holds a Bachelor of Science Degree and a Masters of Business Administration. July 2013
DINING SPOTLIGHT CHEVRON RENAISSANCE
top tea stop
itting on the first floor of the Chevron Renaissance complex with stunning views of the fore court is Wa-ssam Japanese Dining and Bar. Fresh seafood is served in the traditional Japanese style of sashimi and sushi, and is produced fresh daily on premises. The specials board changes weekly and the Deep Fried Soft Shell Crab for $18.50 is one that I would like to see on the main menu. The menu is thoughtful and stays true to its Japanese heritage. The friendly staff greet you warmly as you enter the glass doors to this little slice of Japan. Combination packages are available with an assortment of Wa-ssam delicacies. Prices start from $25 for the combinations and are a generous serve. Wa-ssam Japanese Dining and Bar is fully licensed with a great range of Japanese sakes and more importantly, ice cold Japanese beers straight from the tap. BYO wines are welcomed for a small corkage fee. Wa-ssam Japanese Dining and Bar is open for lunch weekdays from 11:30am to 2:30pm and dinner 7 days a week from 5:30pm until late.
he Hazel Tea Shop at Chevron Renaissance offers traditional Taiwanese delicacies in a tastefully decorated setting. For the last three years owner, Yu Tian, has been delighting customers with friendly service, good food and great tasting teas. The Mini Hot Pot Set for $12.50 is the perfect winter warmer and is available with your choice of beef, chicken or pork. Other house specialties include the Tepanyaki Set or the famous Minced Pork on Rice which for $12.50 are great value. A trip to the Hazel Tea Shop is never complete without sampling one of the huge range of specialty teas. The Taro Milk Tea is deliciously creamy and with the addition of the Tapioca Pearls gives the drink a fun texture. Customers have the opportunity to personalise their drink by choosing from a large range of teas and the Hazel Tea Shop Top Six is a great guide. Flavours such as the Strawberry Lagoon Yoghurt Tea and the Green Apple Tea all make the list. The Hazel Tea Shop is open seven days a week from 10am until 10pm.
lames Gourmet Grill has been serving Modern Australian Cuisine since opening its doors six years ago. Owner, John Sambell, serves only quality Angus beef from the flame grill and offers a large range of fresh seafood at competitive prices. The 300 gram Aged Black Angus Rib Eye on the bone is the signature dish and comes with creamy mash and garden vegetables for $32. If you prefer a more romantic experience, why not try the Flames dinner special for two. It includes a share entrĂŠe, two main meals and shared dessert with drinks all for only $65. The menu range is large with a dish for all appetites. One added feature is all the beef and chicken served is Halal accredited. Flames Gourmet Grill is fully licensed with a large range of local Australian wines and beers, but can accommodate BYO wines for a small $3 corkage fee. Flames Gourmet Grill is also known as the home of the $7.90 Breakfast that keeps customers satisfied. The meals are generous in size and served straight from the openplanned kitchen. Breakfast is served from 7am, seven days a week, and lunch and dinner served until late.
time for tapas
or the authentic flavours of Spain look no further than Matador Tapas Bar at Chevron Renaissance. The cuisine is from the Toledo region of Spain and owner/head chef, Roberto Olivares, says the restaurant offers the best deluxe Paella in town. The weekday special of a Deluxe Paella and a 500ml Sangria is only $58 for two people. Other house specialties include Spanish style pizza and pasta with all the dishes utilising locally sourced ingredients. The meatballs braised in Spanish tomato sauce served with sundried tomato bread or rice is a popular choice. All of the products at Matador
Tapas Bar are made fresh in house with all dishes using only the finest Spanish olive oil. The venue is colourfully decorated, with the Matador mosaic feature wall being the centerpiece of the restaurant. Matador Tapas Bar is fully licensed and has a great range of Spanish wines and beers with local options also available. There is comfortable seating at the bar or casual dining in the restaurant. The friendly staff greet you in Spanish and ensure a great night is had by all. Matador Tapas Bar is open Monday to Friday from 4pm until late and from 11am on the weekends.
Chevron Renaissance: 3240 Surfers Paradise Boulevard, Surfers Paradise Qld 4217 â€˘ www.chevronrenaissancecentre.com July 2013
Words: Chris Mcleay
Seriously Great Steaks 46a The Promenade
Grill & Hot Rock open for lunch & dinner every day
VOTED TOP 10 BEST STEAKHOUSE IN QUEENSLAND • Corporate Dinners and Functions our Specialty • Selected Certified Export Quality Meat • Mouth Watering Desserts • Extensive Range of Australian and Imported Wines
RESERVATIONS ESSENTIAL 07 5577 9712 or book online www.blackangusbarandgrill.com.au
Chris McLeay drops by Black Angus Bar & Grill to discover why this delightful restaurant is swiftly developing a reputation as one of the Gold Coast’s best for steak and seafood et amongst the million dollar views of the Sanctuary Cove marine precinct is Black Angus Bar and Grill. Only the highest quality produce makes it to the tables of Black Angus. Known as the home of the Hot Rock, customers can cook their own piece of 9+ marble score Wagyu Rump. The cooking method uses no added oils or fats and allows the diner to season their own meal. The menu reads well and offers an impressive range of the finest quality beef. The brief explanation of the beef origins on the last page of the menu is a clever touch. Black Angus Bar and Grill offers seating for up to 100 guests with the large open windows allowing stunning views of the marina. The spacious dining room has modern furnishings and tables that can be arranged to suit larger parties which attracts local diners and holidaymakers. I was excited when owner, Nick Hagop, invited me to sample some of the new additions to the Autumn/Winter menu. For entree I decide to indulge on the Charcuterie plate which is available for two or four diners. The dish arrives presented colourfully on an attractive rustic wooden board. I was fortunate enough to have Black Angus head chef, Alex Holmes, explain to me the varieties of wafer thin cured meats on offer. The Charcuterie plate includes Jamon, Sopressa and I must not forget the Truffle Salami. The truffle flavour is subtle and lingers just long enough until my next bite. My personal favourite however, is July 2013
the Shiro Kin Wagyu Bresaola. The air dried beef was a standout and has an intense flavour that goes perfectly with the warmed sour dough loaf and Black Angus butter. Pickled condiments cleanse the palate and round off an impressive combination. The new-look menu includes two new dry aged beef options, the Black Angus Dry Aged Sirloin on the Bone and the Dry Aged Rib on the Bone. The menu explains the dry ageing process which concentrates the flavour of the meat. The meat can lose up to 25 per cent of its weight after being hung in a controlled temperature for four to six weeks. For my main meal I go with the Black Angus Dry Aged Sirloin served with broccolini and potato mash. As the main course is prepared, I sit with Nick and enjoy a glass of Cotes du Rhone Rouge which is one of the more than 30 wines featuring on the 38
extensive wine menu. The Black Angus team have spent considerable time sourcing only the finest drops from Europe and Australia, which complement the meats well. After the suitable resting time, my main course arrives. The dry aged sirloin is divine. The beef is cooked perfectly and seasoned well. As I near the bone the flavour intensifies; a bonus of serving meat on the bone. The sauces offered are Hollandaise, the Black Angus Jus and the Pepper and Brandy sauce. I stick with the Jus, but only a little. I don’t want to mask the natural flavour of the beef. The mash and the broccolini become an afterthought. They are tasty in their own right, but the real star is the beef. Once the plate is devoured, hunger satisfied, Nick mentions the upcoming promotion he is organising with Moet and Chandon. It will be the restaurant’s unveiling of Black Nectar Champagne. The promotion will run for three months with dates yet to be confirmed. Chef Alex has prepared a special menu to coincide with the launch. Feature ingredients such as Foie Gras, Quail and Hiramasa Kingfish will be included in the three course menu: $90, and will include a glass of Black Nectar. Black Angus Bar and Grill is elegant casual dining at its best. The meal prices reflect the quality of the products on offer. Black Angus is open from 11:30am daily until late. For further information on upcoming promotions contact Black Angus Bar and Grill on 5577 9712 or visit blackangusbarandgrill.com.au.
CULINARYDelights DININGSPOTLIGHT with Chris McLeay
ituated on the 21st floor of the RACV Royal Pines Resort, Videre Restaurant is blessed with stunning panoramic views of the Gold Coast Hinterland and surrounds. The kitchen team led by Chef, Sean Chambers, has recently unveiled a superb new menu. The diners are spoilt for choice with the A la Carte menu or the 3 to 5 course degustation that can be served with accompanying wines. The entrée of boneless Confit Chicken Wing with smoked celeriac, roasted buckwheat and truffle jus emulsion is simply amazing with an earthy natural flavor that is perfect for the winter months. For the main meal, I sampled the 200gram Grain Fed “Flat Iron” Steak with speck, little onions, morels and potato butter and was more than impressed. The beef had been slow cooked using sous vide and melts in your mouth when served. The ingredients used in the menu are seasonal and sourced fresh from local suppliers. The clean lines of the stylishly decorated restaurant flow through to the immaculately presented open kitchen. The chefs at work are a pleasure to watch and add flair to the intimate contemporary style dining of the restaurant. Videre Restaurant can accommodate up
to 60 guests comfortably and has a private dining room accommodating 8 guests for that special occasion. The 2 chefs tables are a popular addition and enhance the interactive dining experience. The wine list showcases only the best of Australia and New Zealand with a large variety on hand. Videre Restaurant is open for dinner from 5:30pm till late from Wednesday to Sunday. Bookings on 5597 8700.
THE BEST OF Japan rakawa Japanese Restaurant located in the RACV Royal Pines Resort is beautifully decorated with authentic Japanese furnishings. The restaurant has Tatami tables available, for larger parties to dine in a traditional Japanese manner. Japanese Head Chef, Yama Guchi, and his team delight their guests with an exciting interactive cooking show that encompasses only the freshest produce. Arakawa has a variety of menus to choose from including the Teppanyaki set menus, the traditional A la Carte or the specialty Sushi menu. The Sushi menu can be served in the Sushi Bar or at your table. All the sushi is delicately hand rolled by the chef to order. The Sushi Bar can accommodate up to 14 guests in one sitting and is popular with the many return customers. The Arakawa A la Carte menu has a large selection of traditional Japanese favourites, including my choice; the Bento Box. The vegetables arrive in a light and fluffy tempura batter, although my favourite had to be the sashimi. The mix of ocean fresh Salmon, Tuna and Kingfish was to die for with the presentation colourful and inviting. The real star of the show has to be the Teppanyaki. The show starts with the sound
of clinking knives and flames with delighted guests watching the chefs perform the fast paced show. The Teppanyaki Set menus start from $55 and include Miso soup, rice and an Arakawa dessert. Arakawa Japanese Restaurant is open from 6pm − 9:30pm Wednesday to Sunday. Bookings on 5597 8700. 39
It’s been dubbed ‘the future of e-commerce’, and is one of the world’s favourite social media streams. Sarah Blinco procrastinates a while on Pinterest (in the name of research, of course)... ou may have already been swept up in Pinterest-mania; that is, when the social stream first launched to the masses a couple of years ago, it was the fastest growing social network ever, with 80 per cent of users (or addicts) being women. Additionally, Pinterest is the most rapidly developing standalone website to have hit 10 million unique visitors a month, with the average visitor not only being female, but wealthy and keen to spend.
PASSIONATELY Essentially, Pinterest (pinterest.com) was designed to act as a ‘virtual pinboard’ where users may post (save) images discovered on the Internet, just as you might cut images out of a magazine and save to a scrapbook or vision board. For example, if you were researching designs and ideas for a new bathroom, you might surf the web for inspiration and along the way discover numerous images you would like to keep for reference. Pinterest, by way of a ‘Pin It’ button or function on your web browser, allows you to then ‘pin’ (save) the image to a board you might have created called ‘home inspiration’. When Pinterest first launched, users spent hours setting up various Pinboards for all sorts of passions − food, travel, fashion, architecture, home, pets, beauty, hair and much more. While the hype has died down slightly in Australia, there’s been buzz emerging from America that this remains the number one social network around, particularly for business. Reason being, according to new figures, 70 per cent of Pinterest users (all 25 million of them), are using Pinterest to seek inspiration on what to buy. If you ask any 20-something who is planning, for example, a themed birthday party, she will most likely tell you she’s researching costume, decor and even food ideas on Pinterest. Apparently over 80 per cent of ‘pins’ (images pinned by users to a Pinboard) are ‘re-pins’ (images that other users have enjoyed and therefore ‘shared’ to their own boards); hence making Pinterest an extremely viral platform. It’s being dubbed the ‘future of e-commerce’ because of this vast majority of‘shoppers’who are turning to the stream to be inspired, and, smart marketers − especially those able to promote their goods or services via beautiful imagery − are selling their wares as a direct result of traffic driven from Pinterest. Are you hearing me, businesses that can sell
with gorgeous images (beauty, fashion, travel, hair, jewellery...)? Business Insider Australia printed in February this year, “Pinterest shoppers, on average, spend nearly $170 per session, according to a study by RichRelevance, an e-commerce consultant, which tracked 700 million shopping sessions. In comparison, Facebook shoppers spend $95 per session, while Twitter shoppers spend $70”. Marketing using Pinterest is a much bigger topic than I can discuss here, however, if your (P) interest is piqued, a few ideas on what you might consider pinning: > Focus on original content − Create your own product videos and photos. These must be linked back to your website to promote sales and awareness. Through your posts, focus on creating a lifestyle rather than simply selling a product. > Checklists − How many times have you shared something useful in the form of a checklist? And, they’re so simple to design around a topic relevant to your business. For example, if you’re a shoe retailer, you could create ‘5 must-have designs for the winter holidays’ (and these would include shoes you have in stock now); or a travel agent could design a ‘7 packing essentials for Canada’ checklist in order to promote an airfare sale to North America. Users find lists interesting, and they ‘share’ to Pinterest, Facebook,Twitter and so on, thus improving brand awareness and potentially your bottom line.
> Images with text − Use your own photos to create sharable images that feature an inspirational messages or funny quote. > Infographics − Also provide useful information and statistics that people like to share. There are various free and paid programs available on the Internet that make creating infographics very easy. > Did you know you can pin videos from YouTube? − If you’ve already begun to create content in this way, you can pin these to a Pinterest board for extra viral oomph. > Tutorials − Pin a step-by-step graphic or video tutorial (eg. How to apply false eyelashes; How to manage the perfect French braid) that’s relevant to your business, and positions you as an authority. > Include keywords − in your bio, Pinboard descriptions and Pins (posts) so people can find you when they search for terms relevant to your business.That is, consider what words your customer would type into Google or any other search stream to find goods or services they require that you offer. > Make your boards visual and engaging and use creative titles that also include key words. All evidence suggests social media users are moving away from text-driven platforms and towards those focussing on images and video, and Pinterest is no exception. If you think potentially your business could benefit from marketing in this way, have a play on Pinterest (although be warned, it can be addictive).
Happy pinning! If you have any questions or are interested to comment on this or another social media topic, find Sarah on Twitter and Pinterest (SarahBlinco) or Facebook.com/TravelLiveLearn. And don’t forget to join our social Get it community on Facebook, Get.it.Mag. July 2013
sierra grand building, corner of margaret avenue andgold coast highway, broadbeach, qld, 4218 41
July 2013 (07) 5538 9291 www.saffrongc.com
fêtefrançaise LIFESTYLE RECIPES
Tefal and popular French chef, Guillaume Brahimi, have shared these delicious dishes with us just in time for Bastille Day
Pear Tarte Tatin
with Cinnamon Ice cream (SERVES 4)
INGREDIENTS • • • • •
7 bosch pears (firm) 120gms caster sugar 50gm butter 1 vanilla bean 1 sheet of puff pastry (cut 28 cm circle)
Cinnamon Ice cream • 500ml milk • 500ml cream • 30gm sugar • 250gm yolks • 80gm sugar • 4 cinnamon sticks METHOD Pre-heat the oven to 190 degrees. Peel the pear, using a parisan scoop, remove the core and cut into quarters. Place sugar into a fryapan (like the Tefal Heritage frypan), and place on high heat, when the sugar turns to a caramel colour add the pears, butter and vanilla. Cook the pears until they just take colour and are coated in caramel. Turn the pears to face down on the pan in a circular pattern and set aside. Place the pears back in the pan with the carmel and place puff pastry over the top of pears and tuck down the sides. Place the pears in to the oven for 30 - 40 minutes or until the puff pastry is cooked. Turn the pan upside down to flip out. Cut into quarters and serve with ice cream. Ice cream Place milk, cream, cinnamon and 30 grams of sugar into a Wok pan like the one from the Tefal Heritage range, and boil. Whisk together the yolks and sugar until light and airy, add in the boiling liquid, mix together, pour back into the pan and place on medium heat, cook until the mix coats the back of the spoon, strain and chill.
Tefal Heritage Recipes from Guillaume Brahimi, to celebrate the launch of Tefal’s new French Heritage range.
Veal Cutlet with Beurre Maitre D’Hôtel
and Pommes Parisienne ServeS 4
INGREDIENTS • 4 x 200g veal cutlets, seasoned with salt and pepper • 40ml vegetable oil • 3 x garlic cloves • 3 x sprigs of thyme • 2 x fresh bay leaves • 30g unsalted butter • Salt to season Pommes Parisienne • 9 x Desire potatoes • 3 x small eshallots • 3TB extra virgin olive oil • 3TB butter • 2 x sprigs of thyme – leaves only • 1TB parsley- finely chopped • Salt to taste Beurre Maitre D’Hôtel • 300g unsalted butter- softened • ¼ clove garlic, crushed • Juice of ¼ lemon • 4 x chives, finely sliced • ¼ bunch parsley- finely chopped
METHOD Start by making the Beurre Maitre D’Hôtel. Place all ingredients in a bowl and mix until combined. Cover and set aside until ready to serve. Peel the potatoes, then use a Parisienne scoop (or melon baller), cut into the potatoes to make the shape of balls (approx 1.5cm in diameter). Place the potato into a saucepan (like the Tefal Heritage saucepan) and cover with cold water. Bring to the boil and drain. Then add the eshallots to the potato. Place a grill pan (like Tefal’s Heritage grill pan) over high heat – add oil, then place veal in pan and cook for 2 ½ minutes, then change position in the pan (causing a crisscross effect on the meat) cook for another 2 ½ minutes then turn and repeat on the other side. Remove and keep warm while resting for 5 minutes. While the veal is cooking, heat the oil for potatoes in a 28cm Frying Pan over medium to high heat and add the potatoes. Allow to cook, shaking the pan occasionally to ensure the potatoes are cooked evenly. Once cooked, drain, and then return the potatoes to the pan, add butter, thyme, parsley and salt and cook for a further 2 minutes. Serve with veal cutlets with Beurre Maitre D’Hotel and Pommes Parisienne.
INGREDIENTS • 160ml olive oil • 1 x medium eggplant, diced in to 1cm pieces • 3 x zucchini, diced in to 1cm pieces • 3 x capsicum, diced in to 1cm pieces • 2 x red onion, diced in to 1cm pieces • ½ bunch basil, finely sliced Tomato sauce • 3 x cloves garlic, peeled and finely chopped • 800ml tin tomato - blended • 50ml olive oil • 1 sprig thyme • ½ bunch basil, finely sliced • Salt and pepper METHOD Start by making sauce. Put oil in a 28cm frying pan (such as the new one from the Tefal Heritage range) on medium heat, add garlic and cook until golden brown. Add tomato puree, thyme, basil, salt and pepper. Reduce heat and cook slowly for 30 minutes. Meanwhile cook the remaining vegetables. Heat another 28cm frying pan over medium high heat, add two tablespoons of oil and cook zucchini for a few minutes or until golden brown. Remove, wipe out pan and return to heat and repeat these steps with all of the vegetables, leaving the onions to the last. When all of the vegetables are cooked, combine with tomato sauce, season and serve with fresh basil. 43
KIDS + FOOD with J’aimee Brooker
J’aimee Brooker is a busy mum, author and Gold Coast radio advertising executive who has discovered a few secrets to producing the perfect birthday cake, and she’s sharing with Get it for our fun food issue... he lights are dimmed and the kids hushed in awe at the cake they’re about to pounce on; candles are glowing and the familiar melody of Happy Birthday begins. Then come the “oohs and aahs”, the congratulatory, “What a beautiful cake”, comment and before the last candle is blown out there’s at least one sniggering whisper of, “There’s no way she made that!” So begins the competitive nature of kids’ birthday parties. With astronomical amounts of money being spent on children’s birthday parties, including one first-birthday party that garnered national media attention due to its $10,000 budget, the ante has been raised, and it’s enough to unravel even the most level-headed, well-organised parent. No longer are mums (or dads for that matter) comfortable to present a misshaped, icing-splattered, or worse still − overcooked (read, burnt) cake. From choosing the right theme to cooking, decorating and presenting, the creation
of the all important, s t a r attraction birthday cake is stressful. W i t h many parents both time-poor and restricted by budget or creativity (sometimes both), the thought of whipping up a baking masterpiece can be overwhelmingly daunting. But, it doesn’t have to be according to mum, Lisa Ketjen, who has made cakes her business, literally, with the creation of Cake 2 The Rescue (cake2therescue.com.au). Lisa’s top seven tips for creating the perfect birthday cake are: 1. Flat topped cakes are easier to shape and ice. Set your oven to fan force and they will rise more evenly. 2. Always add food colouring to your icing first so you can see how much it softens the mixture, before you add extra milk. 3. Keep your icing stiff. Soft icing may spread easily but it will also slip off your cake and onto the plate an hour later. 4. Always add food colouring a little at a time. Try dipping a knife into the colouring and then wipe the blade into the icing, repeating as required. 5. If your fondant sticks to the work top try rolling it out on baking paper. Lightly wet the underside of the baking paper first so that it grips to the bench. 6. Keep finished cakes in a cool place such as a dark cupboard. The fridge may keep your cake cool but it also dries out the sponge, 44
and condensation can make the colour run. 7. It’s best to save complicated 3D cakes for home parties. Transportation leads to heart failure and possible disaster! With natural food colourings now available, concerns about sugar and preservatives can also be handled discretely − something that all parents will thank you for. Whether your child is after a train, a football or one of those elaborate tiered princess castle cakes, you’ll nail the competition, save yourself a truckload of hassle and cash, and create wonderful memories for your kids with these handy preparation tips. Follow J’aimee at jaimeebrooker.com.au or twitter.com/jaimee_brooker
WIN: At Cake2theRescue.com.au you’ll discover an amazing selection of all-in-one Rescue Cake Kits in all kinds of themes for every occasion. The cake kits are designed to provide an easy and fun baking experience. They include disposable bake trays, ingredients and everything you need to bake your chosen creation. For your chance to win a Cake2TheRescue.com.au Rescue Kit and Party Retro Rescue Kit valued at $100, leave your details at getit-magazine.com.au
EW R NSHIP E D R UNWNE O
open all day everyday from 8am till late.
Open Breakfast and Lunch from 7am, 7 days Dinner Friday and Saturday
19 Breakfast sPeCIaL Bacon, poached eggs, grilled tomato, mushrooms and hollandaise
Phone: 5526 2992
5 Masthead Way, Sanctuary cove QLD 4212 Ph: (07) 5514 8833 Fax: (07) 5514 8844 E: firstname.lastname@example.org W: www.cafenineteen.com.au
Shop 1/64 Thomas Drive, Chevron Island www.limeonchevron.com.au
open all day everyday from 8am till late.
LOVE NIGHTLIFE, BROADBEACH On Friday the 14th of June it was time to Love Like Itâ€™s Your Last Night On Earth at Love Nightlife. Patrons were given the chance to win 4 tickets to see After Earth in Gold Class at Event Cinemas Robina with Vogue Limousine transfers to Love Nightlife after where the winners were treated to the ULTIMATE Belvedere Vodka Experience! DJ Tredman had everyone on the dance floor until the early hours of the morning. Photos: Matt Coleman
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OFFER ENDS ENDS 31 28/06 OFFER JULY (07) 5599 1133
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Fashion Friday’s @ Southport Sharks Fashion retailer Miss Darcy brought some 1920’s glamour to the Gold Coast with a Gatsby themed showcase at the Cabana Lounge. It was night of fringing, feathers and frivolity for all who attended.
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Bendigo Bank Humphrey Furkins and his ‘Angels’
Saint Stephen’s parents
Saint Stephen’s parents
SAINT STEPHENS COLLEGE Saint Stephens College hosted a glamorous event at Jupiters Hotel and Casino with all proceeds going directly to The Goda Foundation. An exquisite, not-to-be-missed gala evening , saw parents, staff and guests enjoying the night whilst raising funds to support the young adults of today. July 2013
Saint Stephen’s parents
The Cromwell Group 48
H Cancer June 21 – July 22 Happy Personal New Year Cancer. This month will see you focussing more on money and financial opportunities. Trust your intuition with your finances and allow your interest and drive to move you forward. This will also impact on your relationships, personal appearance and self concept, leading to you redefining yourself. H Leo July 22 – August 23 Personal independence and happiness will be very important this month. This is a time for reflection on the past year to set goals and objectives for the year ahead. Pay attention to concerns relating to your health and vitality, so don’t overdo it. Finances are prosperous, bringing opportunities and windfalls. H Virgo August 23 - September 22 Relationships on all levels will be tested during this month, bringing dramatic events, along with shake ups personally and professionally. Love will be slowed down this month and there may be uncertainty of which direction to head together. New insights will come from your social network creating a broader perspective. H Libra September 22 – October 23 Your health will be delicate
this month, so avoid making any drastic changes to your lifestyle regime. This energy will be rather strong and a reduced schedule will serve you well. Your career is at a peak and despite dramas with family and work colleagues, you will be making progress. H Scorpio October 23 – November 22 Good career opportunities will present themselves, elevating your status in the workplace. Remember that short term sacrifices will lead to long term gains, so don’t be too regimented in what you’re prepared to negotiate along the way. Your health may be a bit touchy this month, pay attention to your diet.
H Sagittarius November 22 – December 22 Your philosophies on life may be tested this month and you will need to reassess what is important to you and prioritise. Finances will be stressed early in the month, but will improve in the second half. The key for this month is doing what you love and loving what you do. H Capricorn December 22 – January 20 Your love life will be tested this month and there will be challenges along the way. Try not to read into everything too far and deal with the situation at hand. Karmic connections will be stronger as a result, so have faith in things working out for the best in the end. H Aquarius January 21 – February 19 Changes in the workplace will have you feeling like
you’re on the back foot for this month. Love will also be tested and you will find yourself feeling like things are beyond your control.Don’t be impulsive and take your time.These changes will benefit you in the long run. H Pisces February 19 – March 20 Be prepared for continued dramas and upheavals with friends and work colleagues this month. Your spending will be directed towards family and home expenses. Consider this an investment rather than an out of pocket expense.Your energy and vitality is good this month, giving you the strength to soldier on. H Aries March 20 –April 19 Social networking and interacting with others for work and socially will be beneficial for you in more ways than one and bring in that balance you have been aiming for. Home and family will also be prominent and you will need to consider the perspectives of others before taking any initiatives. H Taurus April 20 – May 21 Your career will take the back seat to home and family this month, teaching you a lot along the way. Family gatherings and social events will be entertaining a lot of fun. Our greatest teachers are those closest to us.They act as the mirrors in which we need to reflect. H Gemini May 21 – June 21 This is a really good time to reassess your financial way of thinking and restructure your spending habits. This won’t be too challenging, just remember that planning is the key and you need to have clear goals and objectives in place to make the most of this opportunity to reap the benefits.
Uncover the opportunities that await you for 2013, book an accurate reading with Lana Jackson – one of the country’s leading Psychic Astrologers. For more information, phone: 0414 621 107 email: email@example.com or visit www.lionesspride.com.au O iN PEN JU iN Ly G
BENOWA GARDENS ARUNDEL PLAZA
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LASTWORD with Sarah Blinco
Ladies, we’re turning this page over to
Women of the GC do love our men, so we’re asking, WHO do you think should fill this space? Nominate your hubby, man, fave celeb or movie star crush because girlfriends, this page is all about what makes you happy. And, if you’re happy, we’re happy!
Vote now for your Last Word Drop us a line on > Facebook.com/Get.it.mag > Twitter @Get_It_Mag > Or email firstname.lastname@example.org with ‘Last Word’ in the subject line Let us know your thoughts for a chance to win a roast dinner with Tom Cruise! Oh wait, that’s a bit off, for numerous reasons (apologies to those of you who have no idea what we’re on about). How about just voting because you’d love to see this page adorned with a really hot/sexy/ cute/worthy guy! Deal?
Exercise can be
Think Less, Run Better
Nike Sportwatch starting from
Put on your Nike+ SportWatch GPS, go outside and run. Tap the screen to mark laps and activate the backlight while running, and personalize the data that you want to see during your run. The Nike+ SportWatch GPS by TomTom tracks your time, distance, pace, heart rate1 and calories burned. It also shows your mapped route, with pace data, and changes in elevation on Nikeplus.com. You’ll Never Slack Again View your Nike+ history (up to 50 runs) and personal bests, set automatic Run Reminders when a run hasn’t been logged in the past five days. You can also find new routes, set personal goals and access training programs on Nikeplus.com. Get Hooked Up With Nikeplus.com Join challenges and connect with friends as a member of Nikeplus.com, the world’s largest running club. View routes that your friends have run or shared, find the most popular areas to run and share your run activity on Facebook or Twitter.
Take a step in the right direction Ready to get going with your new training partner ? Track your weight and track your progress with the Weight Watchers electronic scales that suit you best. Modern scales can go much further than just measuring your weight. Weight Watchers scales can evaluate the effect of diet and exercise on your body, they can monitor changes in your overall health and fitness including using their advanced weight tracking system2 .
Weight Watcher scales starting from
Weight Watchers scales all provide a precise measure of your weight, but some models can also assess other important measurements such as body fat and bone density that help alert you to potential problems such as a slow metabolism or osteoporosis.
Phone 5584 3111 29-45 Ashmore Road, Bundall www.harveynorman.com.au 1 requires an optional heart rates strap. 2 Use by people with electrical implants such as pacemakers or by pregnant women isn’t recommended. Please refer to your doctor for further advice. Harvey Norman stores are operated by independent franchisees
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