Jamaica Blue Escape Spring 2011

Consider this your moment...

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SPRING

2011

21 ISSUE NUMBER

shopping

Heston Talks about snail porridge and other culinary delights...

Getting the most out of the online shopping revolution

TRAVEL

Tour the Caribbean’s most beautiful destinations...

nutrition

Expert nutritionist Sharon Natoli looks at Caribbean cuisine

WAN WAN COCO FUL BASKIT (JAMAICAN PROVERB) Translation One coco a at a time fills the basket Meaning If you perse vere you will achieve success in th e end

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Fine coffee at Jamaica Blue

aica BlueTM Jam at le ab ail av are es ffe co e Three exclusiv tinct taste profile. cafés every day, each with a dis

Blend, TM Jamaica Blue Organic Fairtrade Jamaica Blue Signature Blend, ® ® e Mountain Coffee.

Wallenford Estate Jamaica Blu rced from nine nd of 100% Arabica beans is sou ble ure nat Sig e Blu a aic Jam e Our distinctiv ties they are selected for the unique proper ich wh , rld wo the und aro s ion different reg bring to the blend.

www.jamaicablue.com.au

©2011 Foodco Group Pty Ltd. PO Box 303 Double Bay NSW 1360 Australia. ACN 007 145 057.

Jamaica Blue Mountain is a trademark of Coffee Marks Ltd and Wallenford Estate is a trademark of the Wallenford Coffee Company, both of Kingston Jamaica; used under licence.

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jamaicablue CONTENTS issue 21, spring 2011 Travel and Lifestyle

JAMAICA BLUE PTY LTD ACN 059 236 387 Level 1, 424 New South Head Road, Double Bay NSW 2028 PO Box 303, Double Bay NSW 1360 T 1800 622 338 (Australia only) T 02 9302 2200 F 02 9302 2212 E info@jamaicablue.com.au JAMAICA BLUE ESCAPE™ Editor Sarah Megginson Art Director Natalie Delarey

08 Travel Take a trip to Beijing 10 Travel Discover the Caribbean 14 Lifestyle 30 days and 30 ways to a better you 18 Travel Discover Abu Dhabi with Aussie ex-pat Andrew Webber 20 Lifestyle Become a part of the online shopping revolution!

22 COVER: Interview One on one with unique celebrity chef Heston Blumenthal 26 Fashion Why not start Spring with a brand-new wardrobe?

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Nutrition Specialist Sharon Natoli Fashion Editor Natalie Downs

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Nutrition & Fitness 24 Fitness The mechanics of motivation 30 Nutrition With Sharon Natoli Caribbean cuisine 32 Food Spectacular Spring recipes

Jamaica Blue 4 Jamaica Blue Spotlight on Jamaica Blue 34 Store locations 35 Franchising

Regulars 29 Puzzles Keep yourself busy with sudoku

24 32

Contributors John Burfitt, Beth Shepard, Blake Dennis, Leesa Smith, Shane Conroy

Published on behalf of Jamaica Blue Pty Ltd by Nuclear Media PO Box 1382 Bondi Junction NSW 1355 T 02 9387 3180 E info@nuclear.com.au Advertising Enquiries Natalie Downs E ndowns@nuclear.com.au

Consider this your moment...

™

21 ISSUE NUMBER

shopping

Heston Talks about snail porridge and other culinary delights...

Getting the most out of the online shopping revolution

tRAVEL

Tour the Caribbean’s most beautiful destinations...

nutrition

Expert nutritionist Sharon Natoli looks at Caribbean cuisine

WAN WAN COCO FUL BASKIT (JAMAICAN PROVERB) Translation One cocoa at a time fills the basket Meaning If you persevere you will achieve success in the end

JB21 p01 Cover.indd 2

JB21 p03 Contents.indd 3

7/28/2011 3:50:01 PM

Welcome to your new-look Jamaica Blue Escape magazine. We hope you enjoy the fresh new feel, not just of the ink and paper in your hands right now, but of our stores too. Spring is a time for new beginnings and we like to lead by example!

This edition we return to our roots and take a trip to the Caribbean. Not only is it home to the best coffee beans on Earth, it’s also the playground of the rich and famous and a great place to do some celebrity spotting.

Spring is about rebirth, so why not take this opportunity to refresh your body and mind with our 30 great tips to becoming a better you? This month is the first month of the rest of your life, so don’t waste it!

Having trouble staying motivated? We look at the mechanics of motivation to help you over your slump. We also look at some great Spring fashions and spectacular Spring recipes... and that’s just the tip of the iceberg!

We hope you enjoy your brand new Jamaica Blue Escape magazine.

The Jamaica Blue Team

www.jamaicablue.com.au

SPRING

2011

Welcome

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7/29/2011 2:14:15 AM

jamaicablue golden cUISINE awards ™

By Sarah Megginson

And theWinner is...

For Jamaica Blue™ chef Ashley Sheppard, a savoury egg-less tart and a creamy pumpkin and pea risotto have paved the way to culinary stardom.

Ash’s crepes

make Ash’s flakey pastry would ous! jeal hef terc any Mas

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shley, the man behind the frypan at Jamaica Blue café, Knox City in Victoria, is relishing his victory.

He recently took out the title as the national winner of the 2nd annual Jamaica Blue Golden Cuisine Awards, beating competitors from more than 80 Jamaica Blue cafés across Australia and New Zealand.

Being crowned the winner was a familiar feeling for the young culinary whizz, as he also took out the title last year!

“Somehow I managed to back it up and win two years in a row,” he says. “You go in hoping for the best, but I wasn’t expecting to win. I’ll give it a go again next year so I can try for the hat trick!”

The annual Jamaica Blue Golden Cuisine Challenge, a “cook-off” designed to showcase the best breakfast and lunch dishes prepared and served daily at Jamaica Blue cafés, places its competitors in a Masterchef-style race to create interesting new dishes.

From February through to April this year, the Jamaica Blue operations team visited stores across the country to find the best

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Ash’s winning risotto

and freshest food each state has to offer.

“All of the state finalists were flown to Sydney in May and put up in a hotel, and on the first day we attended a cooking class together,” Ashley explains.

“On the second day we got into the competition, and the first test was a unique cooking challenge. We had to design a dish that we could make at any Jamaica Blue café, that could be made as a display item.”

Ashley wowed the judges with his simply yet tasty creation: “I made an egg-less tart with oven roasted eggplant and capsicum, grilled chorizo and caramelised onion, with a homemade basil pesto sauce,” he says.

Next, Ashley and his competitors Ross Taylor, Xandria Moschell, Henrieta Viraghova and Melissa Petrowski got stuck into the first of two “mystery box” ingredient challenges.

There were 20 ingredients all up so each participant had four ingredients each.

For his savoury challenge, Ashley was working with pumpkin, snow peas, goat’s cheese and rocket, so he whipped up a

: Avocado, Ross, Lakehaven zed almond and gla salad vegetable chicken

snow pea and pumpkin risotto with a goats cheese and rocket salad on top.

For his sweet crepe challenge, Ashley was given apple, ricotta, pecans and honey.

“I decided to make sweet crepes with caramelised apples and oven roasted pecans, topped with a honey glaze,” he says.

The challenge wasn’t just about the taste and presentation of their dishes, however.

Once the chefs had impressed the judges in the kitchen, they participated in the next stage of the competition, where they were judged on their skills in kitchen hygiene, dish presentation and delivery-time.

There was a mystery box challenge, where competitors had to taste and identify each unnamed ingredient in a box.

Then there was a knife skills test, to make sure each chef was up to speed in the basics of cutting.

After all of this, the scores were tallied up and Ashley Sheppard was named the 2011 National winner! Having progressed through to the finals after his café, Jamaica Blue Knox City, was judged on everything from cabinet presentation to correct

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Henn Baldivis savoury

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Ashley Sheppard

Mel , Queensgate: Tandori chicken parcels with c mint salsa and balsami dipping sauce

Hennieta, Baldivis: Chicken savoury forette Xandra, Toowoomba: Mediterranean chicken pot pie

A selection of the recipes that helped crown our state winners in this year ’s Jamaica Blue Golden Cuisine Awards.

adherence to food safety procedures, Ashley says his win was a team effort.

As a reward, Jamaica Blue Knox City received a $1,000 Bidvest voucher to be used towards supplies for the café, and Ashley personally received a $1,000 travel voucher. All Jamaica Blue state winners also received a $500 Bidvest voucher and a $500 travel voucher.

Ashley’s only challenge now is the same that he had last year: when will he find the time to take a break?

“I don’t really have time for a holiday!” he says. “I’m due to take a break at the end of the year, so I’ll probably do something then. Last year I ended up using my travel voucher to go up to Queensland with my family for a couple of days, which was really fun, so I’ll probably do something similar to that.”

State winners of the Jamaica Blue 2011 Golden Cuisine Challenge: STATE NATIONAL and VIC NSW / ACT QLD WA / SA NZ

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JAMAICA BLUE CAFÉ Jamaica Blue Knox City Jamaica Blue Lakehaven Jamaica Blue Toowoomba Jamaica Blue Baldivis Jamaica Blue Queensgate

CHEF Ashley Sheppard Ross Taylor Xandria Moschell Henrieta Viraghova Melissa Petrowski

Jamaica Blue recently opened its doors at Stockland Kin Kora. Locally owned and operated by Lissa Holgate and Ron English, Jamaica Blue Gladstone offers customers a great place to meet and catch up with friends or family, or perhaps a business meeting over coffee or lunch. It is located opposite Woolworths at the Stockland Centre.

Open from 7 am Monday to Saturday for breakfast and lunch, the café offers an extensive menu including a range of coffees, cakes, snacks and meals from our standard and Lite Blue™ offerings.

www.jamaicablue.com.au

CUISINE CHALLENGE

Welcome Jamaica Blue Café Gladstone

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7/28/2011 4:05:11 PM

jamaicablue barista competition 2011

By Sarah Megginson

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WinningWays Congratulations to this year’s winner, Lee Pedrazzini from Castletown in Qld.

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This year, a sensational new element was introduced to the contest – that of the Latte Art competition. This element offers skilled baristas an opportunity to showcase their artistic flair and creativity in coffee presentation – not to mention the chance to win an Apple iPad in the process!

The top-performing baristas in each region were invited to the Bean Alliance in Melbourne to take part in the Grand Final. In addition to these regional winners, a number of speciallyselected wild card entries were also given a chance to prove their worth by participating in this thrilling final round.

As expected, the passion, dedication and determination of these incredibly talented baristas produced a truly spectacular final, with the successful Jamaica Blue Barista Champion, Lee Pedrazzini, receiving her own coffee machine as well as a $1000 Visa gift card!

jamaicablueescape Spring Autumn2011 2011

Lee Pedrazzin Castletown , Q i LD

e are incredibly proud of the highly-skilled Jamaica Blue™ baristas found in every one of our cafés. Each year, the very best of this supremely talented group are rewarded in the Foodco Barista Competition, an exciting and highly anticipated contest which recognises quality and excellence in coffee preparation and service. The competition sees Foodco representatives travel to Jamaica Blue outlets across Australia and New Zealand in order to judge participants on a wide range of criteria, including: • Preparation of machinery/workstation • Technical skills of the barista • Sensory evaluation of coffee • Presentation of coffee • Coffee knowledge

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Meet the judges. L-R : Angelo Augello, Fred Vains, Serge Infanti , Lance Brown

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jamaicablue fabulous food

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Fresh Food PREPARATION

The Jamaica Blue™ food development team is a passionate group of professionals who strive to create delicious menus using only the freshest, tastiest ingredients. We spoke to the team behind the scenes to find out how Jamaica Blue cafés work to consistently create mouth watering meals.

Kylie Hughes, Jamaica Blue Food Development Consultant

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dish is being created.

The menus offered at each Jamaica Blue café you visit may differ slightly from one to the next, as the menus in each café are carefully selected by the franchisee from the Jamaica Blue range of recipes. “This makes each cafe unique and something our customers enjoy,” Hughes says.

Local café owners benefit from having a full range of tried and tested recipes to select from, while they can also tailor the menu to suit the local climate and tastes.

The ‘master recipe list’ is also refreshed every summer and winter, so the menu is always evolving.

“All of our Jamaica Blue cafés change their menu’s seasonally, to make sure they are always using what is fresh and in season,” Hughes explains.

“Our menus change twice a year, with new items being added for both summer and winter, and cafés are able to refresh their cabinet displays from the wide range of Jamaica Blue recipes whenever they like.”

Any new items that are added to the menu “are developed in our test kitchens, based on current seasonal trends and by updating some familiar favourites,” Hughes adds.

It was this commitment to developing the menu on a regular basis that saw Jamaica Blue cafés change to a healthier new Lite Blue™ range in 2006.

“In spring last year the menu was relaunched with some exciting healthier versions of everyone’s favourite dishes, including Vietnamese Beef Salad and a zesty Lemon and Yoghurt Loaf,” Hughes explains. “The range was developed with the focus on providing our customers with healthy, interesting food they enjoy without the added kilojoules.”

Of course, no matter what you order off the menu, you can always wash it down with a delicious hot beverage: whether it’s a flat white, latte, mocha or cappuccino.

The Jamaica Blue fine coffee experience is one that you ought to remember.

www.jamaicablue.com.au

he secret to their success is simple, says Kylie Hughes, Jamaica Blue Food Development Consultant. It all comes down to planning and preparation.

“We believe food should be made fresh with the highest quality ingredients,” she explains.

“Our display cabinets are filled daily with a diverse range of options from gourmet sandwiches to warm salads. We also offer seasonal items to take advantage of the best and freshest food on the market.”

To ensure that the dishes served are consistently fresh, nutritious and mouthwateringly delicious, the daily routine at every Jamaica Blue café across the country and across the world is virtually the same.

Very early in the morning, bread products and milk are delivered. The Jamaica Blue team then gets to work with local, seasonal ingredients – from chicken and tuna to cheeses, fresh fruit, vegetables and salad items – to put together a range of delightful meals.

“We make the food in store, with all of the salads and fresh wraps and sandwiches being made fresh every day,” Hughes says.

There are strict food handling policies and procedures in place for every café to follow, to ensure that the raw ingredients are handled in the correct way, no matter what

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7/28/2011 6:50:09 PM

jamaicablue spotlight store travel

By Sarah Megginson

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Breathtaking A bustling cultural centre more than 3,000 years in the making, Beijing balances ancient tradition with modern comforts – resulting in a breathtaking city that just might offer something for everyone.

O

jamaicablueescape Spring Autumn2011 2011

n one hand, the modern metropolis boasts bright, brash billboards and towering, symmetrical skyscrapers that one would expect from a world-class city. On the other hand, Beijing pays respect to the past with its grand temples and colossal palaces.

The centuries-old imperial gardens of the Forbidden City can be found in the middle of Beijing, alongside Tiananmen Square and the commercial business district.

Beijing’s Chaoyang district (the second most populous district of Beijing, behind the Haidian district) is home to around 1.6

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Beijing

million, where the lion’s share of Beijing’s diplomatic quarters and embassies are located. Our own political headquarters, Canberra, is Beijing’s sister city.

Overall Beijing has a population of almost 20 million people, which means that population-wise, Australia and the capital of China share much in common, as roughly 22.5 million people call our fair nation home.

When visiting Beijing you may be far from home, but that doesn’t mean you’ll ever be too far from good coffee! Pop into one of our three Jamaica Blue cafés in the region:

Beijing Central Park Shop 107, Building No.16, Phase 2, Central Park Apartment, No.6 Chaoyang Menwai Dajie Chaoyang District Tel: +86 10 6533 6556 Park Avenue Shop 115 Park Avenue 6 Chaoyang Park South Road Chaoyang District Tel: +86 10 8587 4568

Yosemite *NEW* Lobby 1 Yosemite Club No.4 Yuyang Road, Houshayu Town Shunyi District Tel: +86 10 8041 3301

Visit the Forbidden City At the heart of Beijing’s historical centre lies the Forbidden City, the enormous palace compound that was once the home of the emperors of the Ming and Qing

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dynasties. Built in the early 1400s, the complex consists of 980 buildings with 8,707 bays of rooms. The Forbidden City hosts the Palace Museum, which contains

imperial collections of Chinese art, and is surrounded by imperial gardens and parks, including the Beihai, Shichahai, Zhongnanhai, Jingshan and Zhongshan.

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THINGS TO DO IN BEIJING

g Hunt the hútòng alleys

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Admire the O lympic giants

If ever you wanted a photo opportunity, Beijing at night is a sight to behold. The National Stadium – better known locally as “the Bird’s Nest” – was built for the 2008 Olympics at a cost of more than US$420 million, and it shines at its spectacular best when lit up at night. The Olympic stadium and its curvy neighbour, the Water Cube, are best seen from above, so make your way to one of the tallest towers for an evening viewing. The elegant Happiness Lounge at the top of the Pangu 7 Star Hotel offers delicious cocktails to help you pass the time, or if you want to get closer to the action, the Crowne Plaza Park View Wuzhou is right next door.

Get socialising

Visit our new store at Lobby 1 in the Yosemit e Club

No visit to Beijing is complete without a visit to one of the “seven wonders of the world”, the Great Wall of China. Built during the Ming Dynasty (1368 - 1644), it runs for roughly 600km. If you want to experience the culture and beauty of the Great Wall, meandering along the bricks of the Badaling Great Wall – which begins around 70km north of Beijing CBD – should be at the top of your list.

Tour the Great Wall of China

www.jamaicablue.com.au

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The famous Sanlitun strip in the Chaoyang district is the place to go if you’re seeking the pace and energy of a bustling nightlife. Here, you can chow down at one of the many stylish restaurants, where you can fill up on local cuisine or enjoy Beijing’s take on international fare, including Indian, Thai and Mediterranean. Alternatively, you can mingle with expats over a cheap beer at one of Beijing’s oldest bars, the Den, take in some live music at the Boys and Girls Club, or enjoy homemade rum and sangria at Spanish hotspot, Salud.

Zhongshan.

The maze of narrow alleys known as felled hútòngs offers a true insight into the Beijing culture. The best hútòng areas are around the Drum Tower and Houhai Lake, where many hútòngs from several hundred years ago have been preserved. As you stroll along the slimline streets, you can sample tasty treats from food carts as you pass residents playing mah jong, a game that is played with a set of 136 tiles based on Chinese characters and symbols. If your legs get tired from all of your sightseeing, you can always hop on a pedicab back to the hotel!

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By Sarah Megginson and Shane Conroy

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Caribbean Cruising It’s the luxury playground of the uber rich and the seriously famous, where movie stars relax on lavish super yachts in their downtime, and billionaires retreat to the sanctuary of their own private islands.

Nestled amongst the clifftop resorts and five-star restaurants is another A-list treat that you can get your hands on a little closer to home: the world’s best cup of coffee.

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rom Aruba, Bermuda and Jamaica to the A-list playground of Turks and Caicos and the Bahamas, there is much to enjoy, see and do in the Caribbean.

You can keep it low-key by hitting the beach, relaxing by the pool and enjoying watersports, and get to know the local area by cruising along the crystal clear shoreline in a boat.

When the sun goes down, you can head out for the evening to indulge in the region’s world-class restaurants and bars.

It’s no wonder that the Caribbean is the go-to holiday destination for America’s rich and elite!

If you think the Caribbean is too far to travel to enjoy the perfect cup of coffee, then why not join our Caribbean Crew program? You’ll get exclusive “members only” vouchers and enjoy the perfect cup of Caribbean coffee right here – at your local Jamaica Blue café!

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STAY THE ROCKHOUSE HOTEL, JAMAICA Adjust to island time as you float in a stunning freshwater pool carved into the cliffside at The Rockhouse Hotel, Jamaica.

This incredible hotel is perched atop the cliffs high above Pristine Cove, a short drive from Negril, which means you get postcard-perfect views from your luxury villa. Watch the sunset over evening cocktails from your private wrap-around terrace, then make a bee-line for the inhouse restaurant – also suspended directly above the water – to sample its modern take on spicy Jamaican curries and sweet tropical fruit. Make time during your stay to visit the hotel’s incredible spa for a decadent facial or serene massage, or take in a yoga class with possibly the very best view in the world.

Visit www.rockhousehotel.com

PLAY NECKER BELLE, NECKER ISLAND When Sir Richard Branson is not living it up on his own private oasis, Necker Island, you’ll likely find him aboard his luxury 32-metre catamaran, Necker Belle. You too can party like a billionaire as our favourite Virgin has opened his super yacht to the public – for a price, of crouse. Accommodating up to 10 guests in four double cabins, all with en-suites, flat screen TVs and above-the- waterline views, you can island-hop like royalty as you water ski, scuba dive and fish your way through the Caribbean islands. The onboard chef will slice and dice to tailor

your meals to your individual preference, while you relax with a glass of France’s finest champagne or top-shelf spirits from around the world. Cheeky Sir Richard has even equipped the yacht with an onboard trampoline! A once-in-a-lifetime experience, hiring the Necker Belle starts at a paltry US$100,000 per week.

Visit www.neckerbelle.virgin.com

SLIP You can be sure that any port with a history as a playground for sailors – or pirates – knows more than a thing or two about rum.

The Caribbean is particularly famous for the golden spirit, and you don’t have too look far to find a drop of the good stuff.

Head to Barbados for a visit to the 300-yearold Mount Gay Rum Factory. Here you can touch and smell all of the raw ingredients that go into the makings of one of the world’s finest rums and get to the bar for a tasting. Or, if you’re down Cuba way, step into the legendary El Floridita in Havana – one of novelist Ernest Hemmingway’s favourite haunts – and perch yourself at the long central bar to toast the great man with one of the bar’s famous daiquiri’s and a hearty platter of sautéed shrimp. Visit www.mountgay.com or www.floridita-cuba.com

SMELL Jamaica Blue Mountain coffee has been renowned as the best in the world for more than 200 years, and there’s little wonder why when you take in the scene at the Mavis Bank Coffee Factory, nestled deep within the majestic Blue Mountains

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KE U P TO BR WA

jamaicablue travel

KE U P TO BR E WA

A

T IN JAM A FAS IC AK

MEET Dip a toe into the warm blue ocean and meet the local wildlife on a dolphin dive, where you may be lucky enough to swim alongside wild bottlenose and Atlantic dolphins. Next, don a snorkel and discover

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the Caribbean’s many coral reefs and their resident rays. Scour the sandy bottom of Stingray City off Grand Cayman or Manta City in Tobago to meet a variety of ray species and witness their playful nature first hand. Or for a less friendly oceania experience, sign up for a shark dive: bull, blacktip, nurse and Caribbean reef sharks are found off the coast of many of the region’s islands, and several tours can get you up close and personal with the predators of the sea. For those who want to stick to the safety of your boat and admire the sharks from aboard, you can always opt to see them eye-to-eye in a submerged cage.

Visit www.caribbeantravel.com

The unique Rockhouse Hotel

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range. At 5,500 feet above sea level, gentle cloud cover blankets the lush mountain landscape in a mysterious blue haze as local farmers expertly tend to their coffee crops as they have for generations. It takes longer to mature than regular beans, and for good reason: it’s a magical place that’s matched only by the rich aroma and flavour of the coffee. Take the Mavis Bank Coffee Factory Walk for the best insight into the region and the premium Arabica coffee that is grown here. Or, if the Caribbean is too far to travel, head into one of our stores and buy a take home pack of Jamaica Blue Mountain coffee today! Visit www.bluemountaincoffee.com

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jamaicablue travel TOP FIVE CARIBBEAN ISLANDS JAMAICA: White-sand beaches, stunning coral reefs, breathtaking waterfalls and misty mountain rainforests: need we say more? Jamaica is the place to be, where you can take truly unwind and relax into the island’s easy-going way of life. Park yourself at a bar to meet the friendly locals and tap into the live music scene, soak up the sun at the beach, or pop into the Bob Marley museum. Visit www.visitjamaica.com

THE BAHAMAS: Start your trip on New Providence Island, home to the capital, Nassau, an international airport and the world-class resort development dubbed Paradise Island. Then, do some islandhopping: comprised of a group of 700 islands, it’s easy to underestimate the vast expense of The Bahamas. You can play golf on the excellent courses on Grand Bahama Island or discover the natural wonders, including native flamingos, on the largest island in the group, Andros.

Visit www.bahamas.com

jamaicablueescape Spring Autumn2011 2011

BARBADOS: The Caribbean Sea and Atlantic Ocean converge on the southern shores of the Barbados islands to create a windsurfer’s paradise! Visit the Platinum Coast, otherwise known as Millionaires’ Playground, to see how “the other half” live, tour one of many historic plantation houses, or get an authentic taste of island life in the islands’ capital city, Bridgetown. Visit www. visitbarbados.org

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BELIZE: Life’s a breeze in Belize. Possibly be the Caribbean’s best-kept secret for unspoilt natural experiences, here you can explore the longest reef in the western hemisphere, trek through the Maya Mountains, cool off in natural waterfalls, or test your mettle in Central America’s largest cave system. Visit www.travelbelize.org CUBA: The Caribbean’s largest and most populous island has a fascinating political history and was the site of Fidel Castro’s 1959 socialist revolution. The vibrant capital city, Havannah, has been influenced

by Spanish colonialism, and is close to rich tobacco plantations that go into the making of the country’s world-famous premium cigars.

Visit www.cubatravel.cu

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l Blue The beautifu of Jamaica Mountains

THE PERFECT CUP OF COFFEE The coffee in the Caribbean is five-star, offering you the perfect wake up call to get your day started. While you sit there dreamily planning your next holiday to one of the 2,000 islands that make up the Caribbean, the cup of coffee you hold in your hand has already been around the world. The Jamaica Blue Signature™ Blend consists of carefully selected coffee beans from nine countries.

“We wanted a full-bodied but mellow blend with no bitter after taste,” says Serge Infanti, Managing Director of Foodco Group, which owns the Jamaica Blue brand.

“We use coffee beans from Brazil to ensure uniformity and consistency, and Indian plantation A-grade coffee was also chosen to help create the body and creaminess of the cup.”

Brazilian beans are the most commonly used base for coffee blends around the world, because they create a robust, full coffee flavour and that distinct, familiar aroma that comes to the fore in the grinding process.

“Jamaica Blue Mountain® coffee is also included in our Signature Blend,” says Infanti. “It is one of the most expensive and exclusive coffees in the world.”

One of the best and most famous growing regions on the planet, the Blue Mountain district of Jamaica, has been producing quality coffee since the 18th century. Environmental factors such as altitude, rainfall and temperature provide ideal growing conditions, and leave the mountains shrouded in an attractive blue mist.

“I recently visited the region and my trip just reaffirmed the exceptional quality of its product,” says Infanti. “I saw a restored plantation house and original coffee plants

Unroasted Jam aica Blue Mountain cof fee beans

that are documented to the year 1724. Also in this restored house is a solid wooden bath, carved from one mahogany log.”

That’s not where the journey ends in creating the perfect cup of coffee, however.

Close your eyes and give your latte or cappuccino another long, slow taste. If you can identify a chocolate characteristic, then you’ve just enjoyed Ethiopian Limu coffee – one of the world’s most expensive beans, and also an integral part of the Jamaica Blue Signature Blend.

“Ethiopia is the only country where coffee grows as a wild species in its own habitat, and from where all other coffees can be traced over the centuries,” explains Infanti.

“Legend has it that coffee was first discovered there as a beverage in the fourth century. A current UN initiative is to help Ethiopia reclaim and isolate some forest regions with the anticipated result that different coffee species may self propagate.”

East Timorese Arabica coffee, which has a naturally high oil content, helps to achieve maximum crema extraction. When East Timor declared independence, coffee was the country’s only cash export commodity.

It was a major contributor in funding the re-building of this island nation.

Finally, Jamaica Blue’s premium Indian coffee beans round out the flavour of your favourite brew. The beans are grown under the shade of large tree canopies in the Indian region of Karnataka.

So whether its mellow Brazilian beans, premium Indian coffee grown under the shade of a tropical canopy, wild berries from ancient Ethiopia, the potent beans of East Timor, or coffee plucked from beneath the mist of Jamaica’s mountain ranges, Jamaica Blue is making sure you don’t have to travel far for the perfect cup of coffee.

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© 2011 The Coca-Cola Company. ‘Goulburn Valley’ is a registered trade mark of The Coca-Cola Company.

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jamaicablue lifestyle

Try this on for size – 30 new habits for the next 30 days. Make the coming month the one that changes your life for good. By Beth Shepard

30 days and 30 ways

To a new

You

jamaicablueescape Spring Autumn2011 2011

Can one month of your life really change the way you live? The following guide offers 30 practical tips to follow for 30 days. The results could have the potential to make a profound difference in your life. Just remember to take it one step at a time – but start today.

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CREATE A PLAN Make a list of all the things you would like to do (cycling, swimming, learning French), find out where those activities are available and then make contact about doing them.

WRITE DOWN YOUR GOALS People who write their goals are said to be 75 per cent more likely to achieve them than those who don’t. Writing down goals turns thoughts into something you can see.

TRY SOMETHING NEW Finally make time to try out a jazz dance class, Pilates, Zumba, dragon boat racing or water skiing. You know you want to – so just do it. No more excuses.

EAT BREAKFAST Breakfast is the most important meal of the day. The body needs fuel to start a new day, even if it is a quick cup of tea, piece of toast and fruit.

MORE FRUITS AND VEGETABLES Try to eat five servings a day of fruit and vegetables. Choose fresh fruit and vegetables that are in season. Not only are they cheaper they will also be at their best.

DRINK MORE WATER Water is needed by every cell in your body. Dehydration also causes stress, so sipping water throughout the day will keep the engine clean and purring.

READ THE LABELS Read the labels on the side of the packets. If the fat, salt and sugar contents are too high, look for another product that won’t tip your system out of balance.

SNACK THE RIGHT WAY Think twice before you head to the vending machine. A piece of fruit, yoghurt or packets of nuts will cure the cravings, without all the excess fats or sugars.

EAT SMALLER PORTIONS

Your local Milk direct to your café

ONE ON, ONE OFF Try alternating your drinks with a glass of sparkling water in between. Not only will it keep your system hydrated, the alcohol won’t hit your brain or liver so fast.

STOP SMOKING There’s nothing good about smoking, so start cutting down.

If you smoke five a day, aim to cut it to four. Once that’s done, try for three, and so on.

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Australia’s Milk since 1900 Ph: 13 14 60

www.jamaicablue.com.au

We all eat too much, so when out for dinner, order an entrée size instead of a main course. At home, serve dinner on smaller plates, and then store the rest as leftovers.

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7/28/2011 6:56:34 PM

jamaicablue lifestyle TAKE TIME TO MEDITATE Sign up for a course or buy a guided CD and learn to meditate. Taking time out for your mind to have a break will benefit every area of your life.

GET ENOUGH SLEEP Sleep deprivation only leads to problems like stress and fatigue. Eight hours is amount of sleep needed by most people to function at normal speed.

GAIN AN HOUR Try going to bed one hour earlier every night, and then get up an hour earlier. You will still wake feeling refreshed, and can get your day started ahead of the rest.

EXERCISE 30 MINUTES EVERY DAY You have to move the body every day, and just 30 minutes of exercise is the minimum recommended. Try starting with walking and then build from there.

WALK IT OUT Get off the train and bus one stop early and walk the rest of the way. And park your car furthest from the shops and walk.

Every metre counts.

GET A PERSONAL TRAINER Book a personal trainer to help guide the first few sessions of your new fitness regime. It will give you the best lessons to follow and get it going on the right foot.

START READING AGAIN

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Grab a book off the shelf you have been

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Walk more

planning to ‘get around to reading’ for ages. Start reading, even if it is only a page a night. It will give your brain new ideas to work with.

KEEP TO A BUDGET Keep a track of everything you spend, even if just for one week. Then analyse the results to see where the money is wasted and where you can learn to cut back.

CHECK THE INBOX TWICE A DAY Check in and reply to emails twice a day, then click it off and get back to work. If that is too hard to manage, try every hour.

SAY THANK YOU Every morning, think of three things you are grateful for, and this will help keep you aware of the good things in your life, and also lift your mood and energy levels.

LAUGH IT OFF Try not to take on every problem, and instead learn to laugh off some of life’s tougher challenges. It will do plenty to reduce stress levels.

THINK BEFORE YOU TALK The next time you begin to gossip or pass comment about someone, catch yourself and stop. Remember what Granny said – what you put out comes back to you.

TALK LESS AND LISTEN MORE Focus on how you listen when others speak. Most of us don’t listen properly when others talk, we just start thinking

Read more

about our response. Just listen.

MAKE A CONNECTION Remember to send a birthday card, a thank you note or just make a call. Small actions can have a powerful effect on you and your loved ones.

DECLUTTER YOUR WARDROBE Ask yourself this for every item on the rack: Do I use it? Do I like it? Do I really need it?

If you answer no, put it in a bag and give it to charity.

TURN OFF THE TV Make one night per week a no-TV evening.

Read a book, have dinner with friends, play tennis, go to bed early. Give your eyes and brain a break.

TAKE CHARGE OF THE CREDIT CARD If you have multiple credit cards, focus on paying off the card with the highest interest rate first. And always pay off more than the minimum amount.

THINK GREEN, SAVE DOLLARS Learn to turn up the temperature on the air conditioner and down on the heater by 1-2 degrees. It saves energy, and your electricity bill will show the results.

HELP OTHERS No charity ever complains about having too many volunteers. Become involved in helping improve the life of people in real need. It puts everything else in perspective.

Drink more water

7/28/2011 6:57:06 PM

Š2011 Merisant Company 2, Sarl. Equal is a Registered Trademark of Merisant Company 2, Sarl.

JAM_FP-Equal_1104.pdf

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11/04/11,

10:26

AM

s wee t by nature

NEW Equal proudly introduces an exciting new addition to our range of great-tasting, low calorie sweeteners, Equal Stevia. Naturally sweetened with extracts of the Stevia plant, Equal Stevia is now available in selected retailers nationally. For more information on Equal and Stevia, please visit us at www.equalstevia.com.au

jamaicablue ex-pat tales ™

By John Burfitt

24Hours in Abu Dhabi

A phone call changed Andrew Webber’s life two years ago, and he now calls Abu Dhabi home. He calls the city the crossroads of the world.

WHERE TO STAY

Name: Andrew Webber Occupation: Massage therapist Originally from: Melbourne Moved to Abu Dhabi: January 2009

“When guests come through, we tell them to stay at the Shangri-La Hotel, as it is right on the south-eastern edge of the island – a great hop off place for anywhere you want to go,” says Andrew. “What I like most about it is it incorporates grand Arabic architecture in a modern setting.” Rates begin from about (AUD) $150 per night. www.shangri-la.com

“My wife Karma and I were at home one night, and got a phone call asking how we felt about moving to Abu Dhabi. Nine months later, it was our home. Abu Dhabi is the capital of the UAE. The island itself is small, but there is a lot crammed in that space.

“I like that we are exposed to so many different cultures here. I also love the fact that we can get on a plane and within six hours be anywhere in Europe.”

KAYAKING THE MANGROVES Make the most of the early part of the day and take to the water in kayak for an eco tour of Abu Dhabi. One of the most popular tours is through the city’s lagoons. “Along the coast are these beautiful mangroves and this is a good way to see another side of this busy city,” Andrew says. “You also see a range of animals, and the tour guide makes it very easy.” www.noukhada.ae

jamaicablueescape Spring Autumn2011 2011

drew Webber Aussie ex-pat, An abi’s famous in front of Abu Dh d) Mosque an (Gr yed Za Sheikh

OUR EX-PAT TOUR GUIDE

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Marina Mall

Emirates Palace

BREAKFAST A short taxi ride away to the Al Karamah district is Café Arabia, which Andrew insists is like having breakfast in a local’s home.

“It is an art space as well,” he says. “Make sure to have the Arabic breakfast, which is a treat with the beautiful olives.” For a taste of something from home, try the Aussieowned Jones the Grocer in the Al Muroor district. “It is a little bit of Australia dropped into the Middle East. Once the doors close behind you, it feels like an Aussie café in Melbourne.”

THE GRAND MOSQUE

“You can not come to Abu Dhabi without seeing the Grand Mosque – it is extraordinary,” Andrew says. “It is only open to midday, and it a must visit place.” The giant mosque was completed in 2007 and featuring 82 domes, is considered one of the most important architectural treasures of the UAE. “I never get tired of looking at it.

It is an amazing place, and the tour is free.” www.visitabudhabi.ae

THE CORNICHE

LUNCHTIME In the streets off The Corniche are a number of great cafés, but it is Zyara in the Madinat Zayed district, which Andrew says is a favourite for a simple, but tasty, Arabic lunch. “It is one of the oldest cafés in town

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LET’S GO SHOPPING In the heat of the day, head into the air-conditioned bliss of the Marina Mall, located on the Breakwater. From high-end shopping at Gucci, and Armani through to popular chains like Gap and Zara it is all here. If market shopping is more the budget, then head to the Hamdan Center on Fifth Street. “No matter what you want, it’s here - from clothing and shoes to souvenirs.

And it is safe. Actually, I can’t think of anywhere in Abu Dhabi that is not safe. www.marinamall.ae

EMIRATES PALACE “If anything here looks gold, you can bet it is,” Andrew says. The Emirates Palace is acclaimed as one of the greatest hotels in the world. Andrew insists the lavish building is more than just a grand hotel.

“There is always an art show going on, and then there is the ATM, where you put cash in and it returns real gold to you,” he says.

“Also try the High Tea where all the cakes are flecked with real gold.” www.emiratespalace.com

“I like that we are exposed to so many different cultures here.

I also love the fact that we can get on a plane and within six hours be anywhere in Europe.”

A BOAT TO THE COCKTAILS Back at the Shangri-La, climb into a gondola and take a trip through the waterways through the grounds to the Souk and then head into Left Bank “This is a fun place to end the day, with a great list of cocktails and DJs playing chill-out music,” Andrew says. “And despite all the stories you hear, you can always find a good place to have a cold drink in this city.” www.soukqaryatalberi.com

DINNER Lebanese Flower on 11th Street near Al Wahda is one the city’s oldest and bestknown restaurants, and Andrew says it has earned its reputation. “It is staffed by these slick suited men, and the food is so very good - and very cheap,” he says. “My favourite dish is chicken shawarma, which is a local delicacy, and the lamb chops are pretty good too.”

Abu Dhabi info: www.visitabudhabi.ae Getting there: V Australia and Etihad fly directly to Abu Dhabi from Australia.

Qatar flies via Doha.

www.jamaicablue.com.au

Before the heat of the day gets too much, take a quick visit to The Corniche, along the beachside esplanade. This is the perfect place for taking a dip, grabbing a bite and sipping a latte. “You can hire a bike, skate or just go for a long walk along the waterfront and enjoy the views,” Andrew says.

and is the kind of place that I’m sure a lot of writers would like to sit around writing and sipping tea and eating Arabic mezze,” he says.

The beautiful Shangri-La Hotel

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7/28/2011 6:59:50 PM

jamaicablue online ™

By Blake Dennis

A new way to Online retail is the revolution that has dramatically changed the way we shop, and there are more changes to come.

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he days of heading to the local shopping mall for a day of retail therapy may not exactly be numbered, but they are certainly being challenged by the range of options offered through the world of online shopping.

Buying a new pair of shoes, homewares or purchasing the weekly groceries is now readily being done online from the comfort our homes.

It is not news that the way we shop has changed as the infiltration of the internet into our lives has continued, but what is sending ripples through the retail sector is just how much – and how quickly – online shopping has taken hold.

According to Australian Bureau of Statistics (ABS) research, the total value of goods sold by Australian online stores in 2009-2010 was $143 billion. That figure was up 15% on the previous year.

Almost 40 per cent of all Australians bought a product or service online in the past 12 months, and most shoppers are now going online before they head out to go into a shop.

“I think online shopping is changing retail, and changing retail for the better, but I don’t agree that it challenges traditional retail,” says Paul Greenberg of dealme.com.au and supermarketdeals. com.au.

“All the signs are pointing towards traditional retailers embracing the e-commerce channel to provide a rounded multi-channel experience to customers.

“Ultimately, good retailers have learnt that providing customers with a great experience is what creates engagement and loyalty – and online retail is simply another way to do this.”

Among the most popular items bought

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Shop

online include books, toys, clothing, travel, health needs, concert/theatre tickets, electrical goods, cinema tickets, DVDs and music downloads.

“The real benefit is not having to leave your house or desk to do your shopping, which is especially beneficial for mums with small children or time-poor people who don’t want to spend their Saturdays running around the shops,” says Kirsty Keane of ciaobellatravel.com.au and cherrypickeme.com.

“The other major benefit is price comparison. You can compare prices of an item in just a few clicks to find the best deal, instead of driving from store to store.”

In uncertain economic times, it is also the chance to save dollars that is one of the most powerful incentives to shop online, according to Adam Rowson of eSOLD.com. au.

“For many people, saving money is motivation enough,” he says. “However, in modern society, many people are simply time poor and prefer to make fast and simple transactions as opposed to spending hours of their valuable time visiting traditional shopping destinations.

Adds Ciaobellatravel’s Kirsty Keane, “Consumers are a lot more savvy these days and don’t expect to pay full retail price. We have built up a loyal customers and member base, and put this down to

earning their trust.”

But success for customers must come down to more than just dollars and cents, says Paul Greenberg. “Of course a competitive price is important, but the combination of a good price, home delivery, great after-sales service and a seamless customer experience are the key.”

If recent years are any indication, all signs point to an increased growth of online shopping, with men current leading the charge. ABS figures suggest men are nine per cent more likely than women to shop online.

Two of the most important areas to watch for the future will be group buying deals, and the impact of devices like smartphones and iPads.

“The explosion we have all seen of group buying with things like ‘deal of the day’ has been unprecedented – a number of sites are doing very well in this area,” says Greenberg.

“There is no question that the two biggest driver in online shopping is the sizeable growth in mobile commerce – shoppers using smartphones and iPads to do their shopping.” eSOLD’s Adam Rowson adds, “With the ever-evolving technology, there really is no limit to where online shopping might go in the next 10 or 20 years. With online shopping, we’re just getting started.”

7/28/2011 7:00:26 PM

BE ALERT, NOT ALARMED While online shopping is here to stay, so is the army of scammers ready to swindle your credit card for all its worth. “Site security comes up time and time again as something customers are wary of,” says Kirsty Keane. “One thing to make sure of is to look for the https: in front of the site URL you are shopping on.”

HERE ARE SOME OTHER ONLINE SHOPPING ESSENTIALS: 1. Always check for a trusted logo, such as VeriSign, to verify site authenticity.

2. Check refund, privacy, returns, guarantees and delivery costs.

3. Check reputation at shopping review sites that allow ratings and comments, such as www.myonlineshops.com.au 4. Possibly have a separate credit card with a low limit, specifically for online use.

5. Ensure capture of personal and credit details are secure. There should be an icon of a padlock on the bottom of the screen.

6. Print a copy of the receipt and also save a screen print of the receipt.

7. Any problems with securing a refund, click on to www.fairtrading. nsw.gov.au/shopping/ shoppingfromhome/ internetshopping.html

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www.jamaicablue.com.au

“Buying a new pair of shoes, homewares or purchasing the weekly groceries is now readily being done online from the comfort of our homes”

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7/28/2011 7:01:19 PM

jamaicablue interview ™

By Sarah Megginson

In his own

HESTON BLUMENTHAL

He’s known for such culinary delights as snail porridge and salmon poached in a licorice gel, the likes of which have earnt his restaurant the Fat Duck in Berkshire three Michelin stars. But Heston Blumenthal insists that at the core, he’s all about hearty, old fashioned, tasty food: “Tradition,” he says, “is the base that all cooks who aspire to excellence must know and master.”

Words

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t’s an interesting comment from the completely self-taught chef, who says he first fell in love with cooking when he was just 16, and went with his family to a three-star restaurant situated beneath towering cliffs in Provence.

As one of the modern pioneers of molecular gastronomy, Blumenthal has been astonishing diners for years, including back in 2004 when he introduced his sweet and savoury bacon and egg ice cream.

“We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous vide, dehydration and other non-traditional means, but these do not define our cooking,” he explains of his less than conventional approach. “They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.”

To be clear, if the accomplished chef had his own way, the title “molecular gastronomy” would never have been born in the first place.

Blumenthal admits that early on, when he was serving up grain-mustard ice cream, white chocolate with caviar and palate cleansers cooked in liquid nitrogen, he made it difficult for punters to put an appropriate

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label on his style.

Still, he believes the term creates artificial barriers that he would rather do without.

“Molecular makes it sound complicated, and gastronomy makes it sound elitist,” he says.

“It was dreamt up in 1992 by a physicist called Nicholas Kurti who needed a fancy name for the science of cooking, so he could get a research institute to pay attention to his work.”

FROM COPY BOY TO CELEBRITY CHEF Even though Blumenthal was a mere teenager when he first fell in love with the kitchen, it took him more than a decade

to break into the industry. He worked in a variety of jobs as a photocopier salesman, debt collector and credit controller while he studied at night, learning the classical repertoire of French cuisine. He cooked the same dishes over and over, perfecting the techniques and seeking out the best ways to harness flavour.

He also spent every summer travelling through France, visiting restaurants, suppliers and wine estates to learn about every aspect of gastronomy. This formed Heston’s “culinary apprenticeship”, because apart from a few weeks spent in a couple of professional kitchens, Blumenthal is entirely self-taught.

7/29/2011 12:59:13 AM

“Six or seven years ago when I put a crab ice cream on my menu, i was regarded as the devil”

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IMAGES FROM HESTON’S MISSION IMPOSSIBLE DVD, IN STORES NOW.

The Fat Duck, Heston Blumenthal’s award winning restaurant, began life as a simple bistro serving classic French dishes. His more unusual creations came later, winning him his first Michelin star in 1998, his second in 2001 and the coveted third in 2004.

That year the Fat Duck was also awarded a place in the annual 50 Best Restaurants in the World list, voted for by his peers, while the restaurant has been a perennial runner-up to Ferran Adrià of El Bulli in the world rankings, achieving 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010 and 5th in 2011. For a mere £180 pounds, you can enjoy the signature tasting menu that lasts a leisurely four hours.

www.jamaicablue.com.au

After four years of reading, cooking and researching, Blumenthal bought a book that made him view the kitchen in a completely new light. During a discussion of meat’s physical properties, Harold McGee’s On Food and Cooking declares: “We do know for a fact that searing does not seal...”

This piqued the curious chef’s interest.

If the notion that searing equals sealing turned out to be untrue, despite being presented as fact in countless cookbooks and TV shows, then how many other rules of the kitchen could be bent, broken or ignored, he wondered?

It encouraged him to take nothing for granted and to use a scientific approach to

cooking. From then on, the questioning and testing of culinary ideas became a key part of Blumenthal’s approach – alongside the more traditional kitchen skills – and he’s been experimenting with wildly flavourful, unusual, unexpected food combinations ever since.

“Six or seven years ago when I put a crab ice cream on my menu, I was regarded as the devil. Now if something like that was done for the first time I don’t think anybody would bat an eyelid,” he says of his unique food partnerships.

So what’s the next step for the culinary master? “I want to find a way to extend the experience of coming to the Fat Duck so it’s not just about sitting in the restaurant,” he says. “I want people to have fun, and to do that, you have to get them excited.”

THE FAT DUCK

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7/29/2011 12:59:41 AM

jamaicablue fitness ™

By John Burfitt

The mechanics of

Motivation Deciding on a new goal can be the easy part. Staying motivated to achieve it is often when the going gets tough.

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hether it is the new season of spring, or even during the festivities of New Year, making resolutions about the ways we want to change our lives is something that will cross all of our minds at some point during the year.

While the resolutions to get fit, adopt a better diet, stop smoking, change jobs, find a new home or look for a new love are always done with the very best of intentions, it is the rare person who actually follows through and achieves what they set out to do.

In fact, most studies claim that resolutions are broken within weeks of being set, and that only one in five people keep the resolutions they set 12 months later. A University of Sydney study reported that when it comes to New Year resolutions, 88 per cent of people failed to keep them.

Changing well-established lifestyle habits is one of the toughest challenges we face in modern life. It is said to break a habit takes at least 21 days to change the way of thinking and behaviour.

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“The issue we are dealing with here is motivation – how do people stay motivated with what they are trying to achieve,” says Annette Sym, motivational speaker and weight loss guru. Seventeen years ago, Annette weighed over 100kg, and decided one day she had to lose weight.

Within two years, she had shed 35 kgs, and has maintained her healthy weight ever since.

“If you can see the point of what it is you are trying to achieve, you will stay motivated,” she says. “You need to always look at the outcome, not at what you are giving up.

“You also really need to have a reason for change. You have to say, ‘I must make this change because…’, ‘I must get fit because …’, ‘I must change this job because…’.

Having a reason gives you the incentive.

“When people say to me they can not give up smoking, I tell them to focus on clear, pink, healthy lungs and the fact they are not going to stink of nicotine anymore.

It is about staying focused on what they will gain, not what they won’t have.”

Having a clear reason for change is a must, agrees Kathryn Weihan, Online Trainer of the Australian Fitness Network.

But Kathryn insists so is having a strategy that makes the job easy, rather than an overwhelming ordeal that is doomed to fail.

“The main mistake people make with

staying motivated is by making too much of a drastic change too suddenly – their lifestyle literally can’t cope with the shock,” she says. “You need to ease your way into something new and ease your way out of the old, rather than suddenly changing everything at the one time.

“So, rather than signing up for two hour gym sessions every day, seven days a week, it’s best to start with three half-hour walking sessions a week, and then building from there.

“Or with smoking, rather than going cold turkey, cut from 10 a day down to five, and then work from there. You have to be able to tick off the little boxes as you go. The slower the changes are made, the easier it will be – and the more likely you are to keep with it.”

It is also said that people who have clear goals, write them down and put them where they can be seen every day are 75 per cent more likely to achieve them than people who don’t, and just give it their best shot.

“I think the term, ‘I’ll try’ is too wishywashy,” says Annette. “Write down what you want, or put a picture on your fridge.

You then have a constant reminder of what it is you are working towards.

“Motivation is the key to behind all of this. We all want a better life, and if you really want something and know why you want it, you will do everything you can to achieve it.”

7/28/2011 7:05:09 PM

ANNETTE – STAYING FOCUSSED • Set goals and make them achievable.

“Don’t say you are going to do a triathlon in four weeks. Give your goal a realistic time frame, like six months.”

• Take a tough look at your old habits.

“Look at the ways your lifestyle has actually dragged you back, then be determined not to repeat that.”

• Be responsible for yourself. “You are the only person who can drive your success. Other people can open doors for you, but you have to be the one who walks through.”

• No one is perfect. “If you fall down off the plan, start again. It is when you give up that you crumble.”

KATHRYN – KEEPING AN EYE ON THE PRIZE

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www.jamaicablue.com.au

• Have strong reasons for achieving your goal. “Have lots of positive reasons for why you want to change, like ‘I no longer want to smell like an ashtray’.”

• Write down your goals. “Have long and short term goals, and have a way of getting you there.”

• Going cold turkey is too hard.

“Everyone finds this way tough and it takes much more work than doing it one bit at a time.”

• Don’t beat yourself up. “Being too strict is a surefire way it’s not going to work. Be gradual and just don’t give up.”

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jamaicablue fashion

Spring FASHION ™

By Natalie Downs

Renew your wardrobe (and yourself!) this spring with some of these great new clothes and accessories.

jamaicablueescape Spring Autumn2011 2011

op ng Knit T eco d Dri $119

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Temps D es Reves Havana Scarf $2 95

Junipa

t Sambag Mirri Paten Leather Black $160

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Shorts B y Motel $85

Jacqui E Savannah Snake Print Dress $99.95

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ssed ina Embo Sambag T 175 $ Leather Crocodile

Word of Art Al&a licia Rayon T will Blaz er $248

Pratten Hot Pink Eel Zip Wallet $89

Lucette S afron Ple at Front To p $169

ge Ginger & Smart Saeve Sle at be art He t in Pr Dress $499

Skalli Ur ban Watc h Lagoon $ 245

puss Glamour Chrissy L $145 urquoise Bangle T

e Skin ster Snak Sambag E 00 darin $4 Tote Man

www.jamaicablue.com.au

Flannel Milk Floral Beloved Ruffle Top $320 JB21 p26-28- Fashion.indd 27

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jamaicablue fashion

Skechers Bobs Clu b Yellow $7 99 . 5

Friends of Birdsnest The Home n Couture O . 5 $499 Front Tee

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Via Alley Led Watch $130

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Jacqui E: Pommy Pashmina $39.95 Dune Jacquard Skirt $99.95 Grey Knit Scarf $39.95 Grey Knit Top $69.95

Sambag Paris Sa tin Thong w ith Jewe lled Oval S to nes Sky $ 180

licia rt Al & A Word of A zer la B ck la S Boyfriend $258 STOCKISTS: - Birdsnest Friends Of Couture On The Home Front: www.birdsnest.com.au - Blue Juice: www.birdsnest.com.au - Chrissy L: www.chrissyl.com.au

Blue Juice Stripe Win dow Tunic $89.95 - eco d www.ecod.com.au

- Flannel Milk: www.frockaholics.com - Ginger & Smart:

www.frockaholics.com - Jacqui E: 03-9420-0200 - Lucette: www.frockaholics.com - Pratten: www.pratten.com.au - Sambag: www.sambag.com.au - Skalli: www.skalli-paris.com

- Skechers: www.skechers.com.au - Temps Des Reves: (03) 9510 5079 - Via Alley: www.viaalley.com - Word of Art Al & Alicia: www.alandalicia.com

*PRICES RRP ONLY. CORRECT AT TIME OF PRINT.

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7/28/2011 7:11:49 PM

Relaxing with a puzzle by the Caribbean sounds great right about now, doesn’t it? Well, we can help you out with one of those problems. We’re not sure you’ll find the ‘difficult’ puzzle too relaxing though. Good luck!

™

jamaicablue puzzles

EASY SUDOKU Place a digit from 1 to 9 in each empty cell so every row, every column and every 3x3 box contains all the digits 1 to 9.

EASY SUDOKU SOLUTION

DIFFICULT SUDOKU Fill each empty cell so that every row, every column and every 4x4 box contains the digits 0 to 9 and the letters A to F. Good luck!

www.jamaicablue.com.au

DIFFICULT SUDOKU SOLUTION

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7/28/2011 7:13:29 PM

jamaicablue nutrition ™

By Sharon Natoli

Tastes of the Caribbean With the weather warming up, let’s escape to the beautiful Caribbean and explore the tastes of this multicultural and unique cuisine.

jamaicablueescape Spring Autumn2011 2011

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The Caribbean region consists of the Caribbean Sea and more than 7,000 islands, islets and reefs. When it comes to traditional foods and cuisine, each island in the region has its own unique dishes.

It is influenced by its neighbours Mexico, North, South and Central America, its colourful history and accessibility to fresh local produce.

Originally the Caribbean region was inhabited by two Indian tribes, Arawaks and Carib, who mainly ate fish, fruit and vegetables. The arrival of the Europeans and their African slaves brought new foods such as wheat, beef, onions and garlic from Europe and okra, callaloo (a green vegetable similar to spinach), saltfish, ackee ( a type of fruit) and mangoes from Africa. Chinese and Indian immigrants further added to the Caribbean cuisine by introducing Asian leafy greens such as bok choy and Indian curries. As imported food is costly, people who live in the Caribbean take advantage of the natural treasures they have available to them in their local area such as tropical fruits and fresh fish.

As a result of its rich history, Caribbean food is a fusion of African, Spanish, French, British, Dutch, Indian, Hispanic and Chinese cuisines, typified by fresh foods brought to life with traditional herbs and spices.

NUTRITIONAL BENEFITS OF TRADITIONAL CARIBBEAN FOODS

The traditional Caribbean diet is characterised by an abundance of fruit, vegetables, legumes, fish, herbs and spices, and contains little processed foods.

This means the traditional way of eating

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in this area provides its inhabitants with many health and nutritional benefits as follows: Fruits - in the Caribbean diet fruits such as coconut, guava, lime, mango, papaya and passionfruit provide fibre, antioxidants and key vitamins and minerals, in particular vitamin A for healthy eyes, vitamin C for a strong immune system and folate, a B vitamin needed for cell growth.

Vegetables – locally produced starchy vegetables such as cassava and yam are commonly eaten and provide the body with energy and fibre. Depending on the variety and the cooking style, these vegetables can have a low glycaemic index therefore helping to provide more sustained energy over a longer period of time.

Legumes – such as red kidney beans, black beans, black-eyed peas, yellow and green lentils, are a staple in the Caribbean diet. They are high in soluble fibre, the type of fibre that helps to manage blood cholesterol and glucose levels. Legumes are also a good source of protein and contribute iron to the diet, a mineral needed to carry oxygen around the body which in turn is related to energy release.

Herbs and Spices - curry, cinnamon, pimento, all spice, ginger and nutmeg, sorrel and coriander are commonly used in Caribbean cooking and are packed full of flavour and health-promoting antioxidants. The use of herbs and spices is a good way to keep salt levels down therefore helping reduce the risk of high blood pressure.

Fresh fish and shellfish - are a major part of island cuisine. The type of fish will depend upon the region, examples include blue marlin, conch (a type of shellfish), kingfish, flying fish and grouper.

Fish is a natural source of omega-3s vital for keeping the brain, eyes and heart functioning normally.

You can bring the benefits of the Caribbean to your own home by incorporating fresh foods with herbs and spices. Try one or more of these traditional Caribbean delights: Steamed fish - served with a spicy creole sauce made with onions, parsley, tomatoes, peppers and other spices.

Rice and red bean stew - cooked together with black pepper, sweet pepper, garlic powder and coconut milk.

Soup - with a variety of meats and yams or potatoes.

Jerk chicken, pork or fish – jerk spice (contains a mixture of spices such as chilli, allspice, garlic, cinnamon, nutmeg, cloves, ginger, thyme, bay leaves and black pepper) rubbed over meat, then smoked over pimento wood, berries and leaves of the allspice plant and coals.

Pilau – a dish similar to the Spanish Paella, contains rice, chicken, pork, shellfish, vegetables and spices.

Enjoying a variety of different dishes and new foods at home and when eating out helps keep food interesting which in turn can help maintain healthy eating habits!

7/28/2011 7:14:14 PM

Food & Nutrition Australia www.foodnut.com.au

JB21 p30-31 Sharon N.indd 31

www.jamaicablue.com.au

Sharon Natoli Accredited Practising Dietitian

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7/28/2011 7:15:07 PM

™

jamaicablue Recipes

Tastes of Spring Try one of our tastes of spring at home!

TUNA AND ASPARAGUS SALAD          

300 gm tuna in spring water 3 medium washed potatoes 1 bunch green asparagus 3 cups mixed lettuce 1 punnet cherry tomatoes 1/2 large red onion 1/2 lemon – zest and juice 2 tbs chives finely sliced 2 tbs olive oil 1/2 tsp salt

METHOD 1. Cut potatoes into 2cm pieces. Place in a saucepan of cold water and bring to the boil. Simmer gently for 8-10 minutes or until potatoes are tender.

2. Finely slice onion. Cut tomatoes in half.

3. Drain potatoes well and toss with oil and lemon zest, juice, salt and chives.

4. Remove the ends of the asparagus stem. Cut asparagus spears into 2cm pieces. Cover with water and cook in the microwave for 2 minutes. Drain well.

5. Combine all ingredients and mix together gently.

6. Serve in a large bowl in the centre of the table with crusty bread on the side.

jamaicablueescape Spring Autumn2011 2011

SERVES 4

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SPINACH AND RICOTTA CANNELLONI          

300gm frozen chopped spinach 300gm firm ricotta cheese 2 Eggs 1/4 cup pine nuts 1/2 cup parmesan 1/2 tsp salt 1/2 tsp pepper 350ml tomato passatta 1 cup mozzarella cheese 4 fresh lasagne sheets

METHOD 1. Preheat oven to 170C. Microwave spinach for 3 minutes or until soft enough to break up. Drain spinach and squeeze as much excess water from it as possible.

2. Toast pine nuts in the oven for 3 minutes or until lightly browned.

3. Combine ricotta, parmesan, spinach, pine nuts, eggs, salt and pepper in a mixing bowl. Mix until well combined.

4. Cut each lasagna sheet in half width ways.

5. With the short end of the lasagna closet to you, spread 1/3 of a cup of filling along the edge.

6. Roll lasagna sheet to create a tube and continue to roll to the end of the sheet.

7. Pour 1/2 cup of passatta on the bottom of the baking tray.

8. Place rolled cannelloni in baking tray in a single layer.

9. Cover cannelloni with remaining sauce and then mozzarella.

Bake for 20 minutes or until cooked through.

10. Serve with salad or green vegetables on the side.

SERVES 4

7/28/2011 7:15:58 PM

LEEK, HAM AND MUSHROOM CREPE 50gm butter 50gm plain flour  300ml milk  1 cup tasty cheese  1/4 cup parmesan cheese  1tsp dijon mustard  1/4 tsp pepper  1 Leek  2 cups button mushrooms  2 tbs olive oil  2 cups baby spinach  240gm sliced ham  8 crepes – frozen ready made

METHOD 1. Thinly slice leeks and mushrooms. Wash leeks very well to remove all dirt.

2. Heat a large fry pan with the oil, cook leeks and mushrooms until softened. Remove and place in a bowl.

3. Melt butter in a microwave safe bowl. Add flour and cook for 30 seconds.

4. Add 100ml of milk and whisk until smooth, add remaining milk with cheeses, mustard, salt and pepper and mix.

Microwave for 3-4 minutes, whisking every 30 seconds until thick and smooth.

5. Add leeks and mushrooms to cheese sauce. Cover and place in the fridge to cool completely.

6. To assemble crepes, heat 2 at a time in the microwave for 1525 seconds to make them soft. Place 1/3 cup of cheese filling along the middle.

7. Top with 1/4 cup of baby spinach and 2 slices ham.

8. Roll crepes and set aside. To serve heat crepes two at a time in the microwave for 2 minutes or until hot. Serve with salad on the side.  

SERVES 4

SPANISH OMELETTE 1 small washed potato 1/2 chorizo sliced  3 Eggs  1tbs water  3 Cherry tomatoes  3 black pitted olives  2tbs red onion finely chopped  1tbs parsley  Salt and pepper  

METHOD 1. Preheat oven to 180C. Cut potato into 2cm pieces. Place on a tray and spray with oil. Bake for 20-25 minutes.

2. Cut cherry tomatoes and olives in half.

3. Finely slice onion and parsley. Mix together eggs and water, season with salt and pepper.

4. Heat a small non stick pan on medium heat and cook chorizo, potato and onion until chorizo and potato are lightly browned.

Set aside and clean pan.

5. Return pan to the heat and spray with oil. Pour in eggs and allow to set for 30 seconds before scattering all ingredients evenly around the pan. Cook for 2 minutes on medium heat.

6. Finish cooking omelette under a preheated grill until puffed up and golden.

7. Serve with toast on the side.

SERVES 1

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7/28/2011 7:16:33 PM

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JB21 p34 Locations.indd 34

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SUZHOU

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7/28/2011 7:17:17 PM

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