JamaicaBlue ESCAPE 2014 WINTER FASHION HEATS UP WITH WINTER
32 issue number
TAKE ME HOME
NEW SEASON LOOKS
d Pork & Quinoa
Jamaica Blue Pulle
n o i t u l o v e R k r The Pulled Po R RANGE
EW WINTE N R U O G IN C U D INTRO
REIGNITE YOUR CAREER pg. 32 JB32-p01 Cover_c.indd 1
COFFEE IS IT GOOD FOR YOU
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REFRESH THE MOMENT
© 2014 The Coca-Cola Company. ‘Coca-Cola Zero’, ‘Just Add Zero’ and the Grip&Go bottle are registered trade marks of The Coca-Cola Company.
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Jamaica Blue Pty Ltd ACN 059 236 387 Level 1, 424 New South Head Rd, 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 email@example.com New Zealand Office T +64 9377 1901 F +64 9377 1908 E firstname.lastname@example.org Jamaica Blue Escapeâ„˘ Editor Natalie Nikolaeva Art Director Natalie Delarey Nutrition Specialist Sharon Natoli Fashion Editor Cheryl Tan Contributors John Burfitt Sarah Megginson Shane Conroy Blake Dennis, Erin Miller
Published on behalf of Jamaica Blue Pty Ltd by Nuclear Media PO Box 230 Double Bay NSW 1360 T 02 7900 6786 E email@example.com Advertising Enquiries E firstname.lastname@example.org
11 COFFEE is good for you A look at the health benefits of a daily brew 14 Cover feature Pork is on the menu at Jamaica Blue this season 18 paul west River Cottage Australia 22 ON the fringe The rise and rise of suburban dining 24 Carrie on Carrie Bickmore talks home life, career and next steps 28 Screen time Film festival season
lifestyle SECTION 32 MOTIVATION Reignite your career 34 Fitness Run yourself to fitness 36 fashion Cosy winter tips, looks and accessories 42 books Cool fiction 44 Nutrition With Sharon Natoli Keeping winter weight gain at bay
p11 Jamaica Blue
p24 46 Recipes Tastes of winter
4 Jamaica Blue Spotlight stores 6 Jamaica Blue International stores 49 Store locations
Welcome to the winter edition of Jamaica Blue Escape. We hope the new and convenient travel-size encourages you to keep it with you on your travels (be they near or far) and serve as a guide on how to look good, keep fit and stay positive in the cooler months. This issue we take a look at some great new store openings across the globe, discuss the health benefits of coffee, chat to celebrity chef, Paul West, check out some great upcoming film festivals and much more. We hope you enjoy this issue of Jamaica Blue Escape.
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JB spotlight stores Chloe Nott and Juzzy Smith
Chloe Nott and Sharon Artlett
Tamworth has more to offer than music, she adds. The town boasts the biggest equine centre in Australia, which attracts international visitors through regular equine events and rodeos, and the new sports dome ensures a robust sporting calendar. “My husband and I, along with our great staff, feel very lucky to own and work at Jamaica Blue,” Sharon adds. “We’re in a great location at Centerpoint, just off the main street. We hope to see you there one day for a coffee!”
Where country music and coffee collide
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Every now and then, you come across an opportunity that is completely unexpected, and yet completely irresistible. Such was the case for Sharon and Rod Artlett, who made the decision to buy Jamaica Blue Tamworth within a matter of hours – despite the fact that they weren’t actually in the market to buy a business at all!
going to sell the cafe. The next day, we started the process of buying it and here we are today – and loving it,” Sharon says. They have recently experienced their first Country Music Week, with music playing on every corner and in every pub, club and coffee shop. “The visitors were great and a lot of our locals still attended for their daily coffee, regardless of “We were having lunch with the crowds,” Sharon says. “We our good friends Guy and Kristy were lucky to have banjo player Greenwood, who owned Jamaica Chloe Knott in the café; people Blue Tamworth, and as the day enjoyed a meal and a coffee in went on, Guy mentioned he was the cool, listening to her play.”
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Seventeen-year-old banjo player Chloe Nott not only performed at Jamaica Blue Tamworth for Country Music Week, but she also won two awards: 2014 Battle of the Bluegrass in the 17 and under section, and the 2014 CCMA national talent quest instrumental section. This is Chloe’s fourth year busking at the festival, although she is often seen busking in Tamworth’s main street throughout the year. “Thank you to Sharon and Rod for all the support and for having me play at Jamaica Blue café. Everyone was so encouraging and friendly, and I hope to have the opportunity to play at Jamaica Blue in 2015!” she says. Jamaice Blue Tamworth Centrepoint Tamworth Tamworth NSW 2340 (02) 6766 5438
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Jamaica Blue joondalup
The Heart of Perth’s Northern Suburbs Roughly 26km from Perth’s CBD, in the heart of the city’s northern suburbs, you’ll find Joondalup, a thriving beachside community that around 50,000 people call home. It’s also home to one of our newest cafés, which has opened its doors in the recently redeveloped Lakeside Joondalup Shopping Centre.
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David and his team are quickly building a local fanbase, with a bunch of regulars having established the store as their new go-to place for a morning coffee or Sunday brunch. “We’re already seeing the same faces pop in; most of them say they just love the coffee,” David says. “We opened strongly and it seems to be growing every week.” The glowing reviews continue on Jamaica Blue’s Facebook page (www.facebook.com/ JamaicaBlueCafes), with some of the Joondalup locals writing, “Best coffee in town”, “Best coffee
I have ever tasted, love this new shop setup” and “Wow very swanky!” Jamaica Blue Joondalup Lakeside Joondalup 420 Joondalup Drive Joondalup WA 6027
he new café location was selected because “Joondalup is a growing area”, confirms owner David Thompson. “They’re really trying to grow the area into a satellite city of Perth, with lots of housing developments going, so it’s an upand-coming area,” he says. David felt it was the perfect location to establish a stylish new café, particularly with the backing and support of the Jamaica Blue franchise team. “I just love the concept and the design of Jamaica Blue,” he says. “The availability to set up in this location was an added bonus, and the fact that we’re seeing the same faces every day is making it all worthwhile.”
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JB spotlight international
EXPLORING WUHUN, CHINA Jamaica Blue’s global expansion Hubei Provincial Museum
East Lake, Wuhun
It’s been an exciting 12 months for Jamaica Blue on an international scale, with four new cafés opening throughout China, including two in Wuhun, the most populous city in all of Central China.
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ur expansion plans throughout Asia continue at full throttle, and we are thrilled to announce the opening of our newest Jamaica Blue cafés throughout China: • 1911 Plaza, Wuhan – opened June 2013 • Wuhan Citizens Home, Wuhan – opened September 2013 • Ambassy Club, Shanghai – opened September, 2013 • Riviera Villa Club, Beijing – opened January 2014 This brings out total presence in China up to 21 Jamaica Blue cafés, with three of these located in the ancient city of
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Disk'O, Happy Valley, Wuhan
Things to see and do in Wuhan Hubei Provincial Museum A visit to Hubei Provincial Museum helps you to appreciate the city's long history, dating back 3,500 years. It’s clear that Wuhun is steeped in ancient Chinese history and culture, with chimes excavated from tombs reveal the incredible achievements of ancient people in music, acoustics and metallurgy. Wuhan's East Lake Covering an area of 88m2, Wuhun’s East Lake is the largest ‘City Lake’ in all of China. It is home to Wuhan Donghu Ocean Aquarium and its prized flock of penguins, among many other landscapes and attractions. Yellow Crane Tower Although the classic poems and inscriptions on the tower are unrecognisable to most Westerners, a visit to Yellow Crane Tower – a stunning architectural feat, first built in 223 AD – is a must.
Donghu lotuses, Wuhan Botanical Garden
Wuhan. Wuhan is the capital of the Hubei province and as such, is recognised as the political, economic, cultural, educational and transportation hub of central China. Situated approximately 880km from Shanghai and home to around 10 million people, it is the perfect location to introduce a number of new Jamaica Blue cafés.
Happy Valley Wuhan One of six in a chain of amusement parks located in various cities of China, Happy Valley Wuhun is a fun way to experience this ancient city in a modern way. A great way to spend the day with the kids! Wuhan Botanical Garden Created in the mid 1950s, Wuhan Botanical Garden has 16 specialty gardens. Its Kiwifruit Garden and the National Kiwifruit Germplasm Repository contain over 70% of the world's kiwifruit species, while its Wild Fruit Gardenis the largest in China – and the Aquatic Plant Garden is the largest of its kind in the world!
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World Trade Centre
Abu Dhabi Wahat Hili Mall, Abu Dhabi
eptember the 9th saw the opening of our first store in the Emirate of Al Ain, with our launch at Wahat Hili Mall. There’s a little bit of NSW being celebrated in the new café, with store manager Belinda and the team reporting back that the most popular menu item is our Blue
Mountain Wallenford Estate coffee. The residents in Al Ain just can’t get enough of our Blue Mountain brew! Jamaica Blue Al Ain Unit RB078, First Floor, Opposite Geant Hyper Market Wahat Hili Mall Baniyas Street Hili District, Al Ain, Abu Dhabi
Following our Al Ain opening, our newest UAE Jamaica Blue café – and our second location in the capital of Abu Dhabi – opened its doors. Located at the World Trade Centre, the cafe has been serving satisfying snacks, meals and beverages to both corporate customers and tourists alike since October 2013. Jamaica Blue World Trade Centre Unit# LG-28C World Trade Centre Mall Abu Dhabi
Jamaica Blue expanding across UAE Expansion plans are well underway in the United Arab Emirates (UAE), with three new cafés opening their doors in recent months. This brings Jamaica Blue cafés' presence in the UAE to five locations and growing…
Al Ghurair Center, Dubai
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of us. From Jamaica Blue Burj Plaza pioneer team to becoming the manager of Jamaica Blue Al Ghurair, I love being part of Jamaica Blue and I am very passionate to continue with our growth.” Jamaica Blue Al Ghurair Unit# FB21, 1st Floor Al Ghurair Centre Al Rigga Street, Deira Dubai
e opened of our fifth Dubai café in the Al Ghurair Center. Manager Avelino Cordero, who will be leading the team to success, says: “Thank you Jamaica Blue, I am honoured to be part of the team. This is proof that we are successfully growing in the UAE and have great success ahead
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JB spotlight travel
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eastern ke a t to ose in hat plore re than
Flying above its beautiful coastline and taking in some of Western Australia’s billion-year-old landscapes is an experience like no other. Visiting The West is all about the scenery: the bustling metropolis of Perth offers the full gamut of exciting tourist attractions, not to mention some of our finest Jamaica Blue cafés in the country (see page 49)! By Sarah Megginson
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Things to see and do in WA Monkey Mia No trip to the west is complete with a visit to Monkey Mia and its world-famous dolphins. These beautiful marine animals come to the shoreline to be hand-fed by the tens of thousands of tourists who drop by annually, and is truly an experience like no other. Aside from the dolphins, Monkey Mia – located two hours by air or a day’s drive from Perth ¬– also offers Aboriginal cultural tours and fishing charters.
Perth Zoo Perth Zoo, home to over 1,300 animals from over 230 species, is a state-of-the-art animal habitat with attractions like the African Savannah, Asian Rainforest and the Nocturnal House. The Zoo has won its fair share of awards, particularly for the work it does with the Sumatran Orangutan, and more recently they been helping the Sumatran Rhino through their Wildlife Conservation Action fund. Bring the kids to say hi to the new
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The journey from the eastern seaboard to WA may take a little longer than a flight to Auckland or Fiji, but those in the know will tell you that making the effort to explore western Australia is more than worth the effort
Pristine beach near Margaret River
Cable Beach The beautiful township of Broome lies along Cable Beach, arguably one of Australia’s most spectacular stretches of sand. As host to luxurious accommodation offerings, Cable Beach is a must-see while visiting Broome, if for no other reason than to catch a movie at Sun Pictures, which holds the record for the oldest open-air cinemas in the world (it was opened in 1916). You can also have a beer at the Broome Brewery! Perth Fremantle Prison WA’s only World Heritage Listed building happens to be the Fremantle Prison, built by convicts in the 1850s and showcasing a labyrinth of tunnels some 20m below the surface. Fremantle Prison was a working gaol for almost 140 years, but now offers daily tours to give everyday Australians a glimpse into old school prison life. The more daring can take in the kilometer-long underground tunnel tour by foot or by boat, or
hang around until after dark for the Torchlight Tour.
Rottnest Island Just 19km off the coast of Perth is the home of the world-famous quokka, a small, furry marsupial about the size of a domestic cat. Jump on a ferry and head on over to Rottnest Island, a car-free environment where the quokkas roam free (mainly at night!) and the main mode of transport is bicycles. Rottnest Island also offers a bus service that can drop you off at any of its beautiful locations, including cafes, beaches, colonial cottages and more. Karratha Located in WA’s north-west, Karratha is known as the gateway to the Dampier Archipelago – the world's most prolific prehistoric rock engraving site. It’s also one of the best spots to check out the infamous natural phenomenon, the Staircase to the Moon, which occurs three nights each month between March and October.
meerkats who were born in captivity earlier this year!
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Margaret River What was once a surfer’s haven has evolved into a wine lover’s paradise, with more than 100 wineries producing over 15% of the nation’s premium wines! There’s something for everyone in the stunning Margaret River region, which offers beautiful beaches, world-class surfing, forests, ancient caves and award-winning food spots. All of this, just over three hours’ drive from Perth.
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e e f f o C
u o y r o f d o o is g
I HEART COFFEE
Forget apples and embrace your coffee habit. According to these health studies, a cup a day could keep the doctor away. By Shane Conroy
Skyrocketing heart disease rates over recent decades means we all keep pretty close tabs on our tickers these days. While most of us have thrown away the cigarettes and fast food for healthier diets and exercise, according to a study by Kyoto University, we should be reaching for another cup of coffee.
The Japanese researchers tracked more than 76,000 men and women and found that consuming one to two cups of coffee per day reduced their risk of developing a cardiovascular disease by up to 38 per cent in men and 22 per cent in women.
NO PAIN, ALL GAIN It seems that coffee drinkers are a tough bunch. A Norwegian
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research group recruited 48 full-time office workers – 22 with chronic shoulder or neck pain and 26 pain-free subjects – to perform a computer-based task for 90 minutes and asked them to rate their overall pain level every 15 minutes for the duration of the activity. The study found that those who had consumed coffee before the task experienced less pain. Coffee drinkers recorded an average pain-intensity of 41, compared to 55 among those
who abstained. The morale of the story? Next time your boss gives you grief about taking a coffee break, remind him or her that you’re conscientiously fighting off the epidemic of repetitive strain injury.
RID THE REAPER Here’s the bombshell: According to a National Institutes of Health study that evaluated more than 400,000 people between 1995 and 2008, drinking
just one cup of coffee per day could reduce your risk of death by six per cent, and consuming two to three cups could slash your risk of kicking the bucket by as much as 10 per cent. However, it was the coffee drinkers who guzzled four to five cups per day who received the greatest benefit with a massive 12 per cent reduction in their risk of death. The study revealed that coffee drinkers were less likely to develop heart and respiratory
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effect on brain health. The report found that adults who drink three to five cups of coffee per day are significantly less likely to experience cognitive decline during their elderly years, with an incredible 65 per cent decrease in their chances of developing Alzheimer’s disease or dementia.
disease, diabetes, infections, stroke, and were even at decreased risk of dying from an accident or injury.
Caffeine is the world’s favourite stimulant and its short-term energising effects on the nervous system are well documented. However, according to a 2010 study by researchers at the University of Eastern Finland, coffee may have a more lasting
FIGHT THE FLAB Here’s perhaps the best news of all: Your morning coffee may actually help you lose weight. A joint report by the University of Scranton and the Health Sciences Clinic in Bangalore studied 16 overweight adults over a 22-week period. It found that the participants that were given a green coffee bean extract experienced significant weight loss, with more than a third reverting from pre-obesity levels into a normal weight range. The report found that there were significant reductions across categories including body weight, body mas index and body fat percentage.
BIG DRINK, BIG THINK
It appears that adult-onset diabetes will be the most dangerous health epidemic of the 21st century as type-two diabetes rates continue to increase around the developing world. But it’s not all bad news. Between 1980 and 1998, researches from Harvard University studied more than 40,000 men and 80,000 women and revealed that long-term coffee drinkers experienced a reduced risk of developing typetwo diabetes. The coffee consumption of the participants was assessed every two to four years and the researches revealed an inverse association between coffee intake and type-two diabetes after adjustment for age, body mass index and other risk factors.
HOT TIP: Remember that for all the health benefits of coffee, refined sugar is still the enemy. Try drinking your coffee without sugar – just as your expert barista intended it.
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JB pork around the world
f o e f i L t e r c e S e h T
k r o P
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From the feast of choice for a Roman Emperor to a reward for heroes in ancient Greece, pork has been prized for centuries among cultures across the globe. By Shane Conroy
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ITALY The Italian love affair with pork dates back to the Roman Empire when Emperor Nero was renowned for his hearty appetite, especially when it came to porchetta – a traditional roast pork dish. Porchetta is thought to have origination as far back as 400 BC in Lazio as the star dish in lavish Roman feasts when whole pigs were stuffed with garlic, rosemary, fennel and other herbs and slow roasted over an open fire to achieve its famous crispy skin. Porchetta remains a beloved food tradition today and is often the street food of choice in Italian cities. Street purveyors slice the pork from the bone and serve it to hungry passers-by on fresh, crusty bread. Best enjoyed with a glass of red wine.
GERMANY Germany may be best known around the world for its succulent pork sausages, however that country’s love for the other white meat extends beyond the humble snag. The pork roast is a traditional dish of Bavaria, and was considered a status symbol enjoyed among only the wealthiest families. In fact, when meat prices skyrocketed in 1835, the pork roast was reserved for members of the royal family only. Much like the British roast, it is traditionally roasted with vegetables. However, favourite side dishes served with the German version include the distinctive national delicacy, sauerkraut, and potato dumplings.
GREECE The ancient Greeks pioneered the civilised world, and it seems they also had quite a taste for pork. Pork sausages were prized in Athens and sold alongside offal at the city’s busy food market, and were also referenced in
several important works of literature. Homer’s The Odyssey refers to a type of blood sausage as reward for bravery: “He who is victorious and proves himself to be the better man shall have his pick of the lot.” Aristophanes’ satirical play, The Knights, also casts a sausage maker as its hero, and the word for smoked sausage – loukánikon – was used in the oldest recorded collection of ancient Greek jokes.
NEW ZEALAND The taste for pork was not limited to European palates. The delicacy also travelled to the pacific as a favourite ingredient in the traditional Maori hangi. Indigenous to New Zealand, the Maori people developed a unique method of slow cooking meat and vegetables in a type of underground oven that’s at least 1,000 years old. To prepare a traditional hangi, river stones are placed in the embers of a recently extinguished fire. A large pit is dug and the hot stones are placed in the bottom and covered with green vegetation. Then the pork is placed with vegetables in baskets and lowered onto the stones. The pit is filled in with earth and the feast is left to cook for a couple of hours. When the steamed pork is retrieved from the ground, it is incredibly tender with a delicate smoked flavour that is still celebrated in New Zealand today.
Pork has been an important ingredient in Chinese cuisine for thousands of years. Archaeological excavations in Zengpiyan Cave in Guangxi revealed 10,000-year-old fossilised evidence of the first domesticated pigs in the world, and today China is thought to be home to the largest pig population on earth at around 800 million. In fact, it has been common throughout Chinese history for families of wealth to keep at least one pig at home, and the Chinese character for ‘home’ and ‘family’ incorporates the symbol for pig.
Today, pork accounts for around 70 per cent of all meat consumed in China and Chinese cuisine utilises every part of the pig, from ear to hoof. But perhaps the most famous porkbased dish is the iconic ‘char siu’ – long skewers of succulent barbequed pork seasoned with honey, five-spice powder, dark soy and hoisin sauce.
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JB pork around the world
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Visit your local Jamaica Blue cafĂŠ for a variety of new pork-based temptations that put a fresh, modern spin on a classic favourite. Available for a limited time.
1. PULLED PORK SLIDER Morello cherry and raisin chutney from New Zealand gives this irresistible slider a rich depth of flavour, with pickled cabbage that cuts through the sweetness of the preserved fruit. A side of beetroot chips adds extra earthiness.
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2. PULLED PORK QUINOA SALAD This low-gluten salad presents succulent pulled pork amidst a Mediterranean garden of grilled zucchini, roasted capsicum and pumpkin with subtle honey yoghurt dressing for a touch of sweetness. Also available as a vegetarian option.
3. PULLED PORK & APPLE FLATBREAD
Toasted walnuts and pinenuts accentuate the rich aroma of the pulled pork, with raisins for a sweet top note and sour cream, sage and spinach rounding out the flavours with a mellow earthiness.
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MEET YOUR MAKER Michael Barker is the executive director of Barker’s of Geraldine and the man responsible for the morello cherry and raisin chutney that’s playing a starring role on Jamaica Blue’s pulled pork slider. Your father started the business more than four decades ago. Tell us about the early days… My father started the business making elderberry wine and we’re still on the same family farm in the Pleasant Valley with the Four Peaks mountain range as a backdrop. In the old days we’d go out and pick the elderberries from the wild, and then came plantings of blackcurrants in this region in the 1970s. We built a processing facility here to make blackcurrant jam and eventually
phased the winemaking out to focus on preserving fruit. We still buy and process fruit from around the district and the business is still a strong family environment. Famously, your father used a converted washing machine to make the first batches of wine. Does that innovative spirit still exist in the company today? We’ve grown up a lot, but that innovative spirit remains the key to our business. My father was an inventor and well recognised in New Zealand as a pioneer, and innovation is still our lifeblood. Our vision is to be the most nimble manufacturer of innovative food products – that’s what dad was good at, and that’s what I’m good at. What goes into the development of a new product
THE OTHER WHITE MEAT According to the Pork Nutrition Survey, lean trimmed pork is a low-fat, high-protein dietary source that’s packed with thiamine, niacin, B6, B12, selenium, riboflavin, zinc, iron, magnesium and omega-3 for a balanced, healthy diet. or flavour combination? We’re always looking at what the really good food magazines are talking about, at what leading restaurateurs are doing, and at artisan products at local farmers’ markets. We take insights from all of that to come up with an original product. It really comes down to a fusion of what we know we can do and ideas we’ve had in the past, combined with what we’re seeing in the market and what we’d like to try to achieve.
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JB INTERVIEW PAUL WEST
GO WEST TV chef Paul West reveals how his journey from kitchen hand to River Cottage Australia host was fueled by a passion for food. By John Burfitt
Vue de Monde restaurant, has a passion for food. As he explores in each episode of the TV series, the more homegrown and sustainable sources the food is from, the better. So it comes as something of a surprise when Paul, 30, reveals
his skills to pursue his passion have only been developed in recent years. He began his first chef apprenticeship less than a decade ago. “I couldn’t cook to save my life until I started my apprenticeship,” he admits, laughing, from his
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or a man who in just 12 months has become one of TV’s most popular new chefs, River Cottage’s Paul West is full of surprises. West, formerly one of the masters of Melbourne’s acclaimed
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home in Central Tilba on the NSW south coast. “I didn’t start my apprenticeship until I was 23, and before that had a lot of odd jobs while travelling around Australia, and including lots of jobs as kitchen-hands. “I finally took a job in a kitchen in a mate’s restaurant and I remember saying, ‘why don’t you put me on so I can get paid less and work more?’ And the rest is pretty much history. From there, I progressively chased better kitchens through my apprenticeships until I found myself at Vue do Monde.”
time, being able to pursue my passion as a cook,” he explains. “Basically, I wanted to find an easier life, living off the land and leading a more sustainable lifestyle.” The success of the TV show and his filming commitments now complements the rest of the time when Paul works on the farm, living the lifestyle revealed on River Cottage Australia. “It takes full attention for me and has been an incredible learning experience, being responsible for the livestock and the large veggie garden. When we were living in Tasmania we had a couple of backyard chooks and a small patch of veggies, so to move to this boggles the mind. “My life has changed so much that sometimes it just gets to me. With this TV show, I can’t believe it is now my job to go out and meet passionate producers and the community we live in. I count my blessings with that.” While the ideals of the show are about getting back to nature with good food and good living, Paul laughs as he says he is not to be held up as a role model of someone who got it right with his life. He says he is exploring all the options as much as anyone. “I hope people don’t see me as some sort of super gardener or super farmer man,” he says. “It is more about, if I can have a crack at it, then they should try to have a go as well. Whether it is about growing some parsley on the balcony of a city apartment or buying 100 hectares for a diversified farm, it is about making that connection with the earth in some way. “I want to inspire people to try their hands at producing rather
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From the high–end of one of Melbourne’s most acclaimed restaurants to the success of hosting one of TV’s most successful new shows, which has just returned in its second season, all in just on a decade, has been a wild and fast ride for Paul. Escape to River Cottage hosted Hugh Fearnley-Whittingstall has long been a favourite on UK TV, following his experiment in sustainability and self-sufficiency. The many seasons of the show proved to be an inspiration for people who want to embrace a simpler, healthier life. When River Cottage Australia was in the planning, a nationwide search began for a host who understood food and the concept of sustainability from the ground up. Paul won the gig and was handed the River Cottage baton by Hugh. “Our first season was very much a hobbyist delight,” Paul says. “It was for someone who was like the average weekend warrior. “This new season is more about looking at being sustainable in every sense of the word – financially, environmentally and economically sustainable on a small farm. Because that really is the lifestyle I am living.” Paul moved to his Central Tilba property, where much of the TV series is filmed, two years ago with his partner Alicia. It came after a few years of crisscrossing the country from Melbourne to the Hunter Valley to Tasmania, with a sojourn in Europe also in the mix. “I was trying to search for this balance between being outside and being in touch with the natural world, and at the same
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JB INTERVIEW PAUL WEST than just consuming. There are so many small wins you get from growing something as simple as a carrot. That can be a real joy.” This joy with food he speaks of stretches further back than Paul’s days working in the kitchen of Vue du Monde, and beyond any of the kitchen jobs he held. It goes back, Paul explains,
to his family upbringing in the Hunter Valley town of Murrurundi. “It was my mum’s cooking that most inspired me, the main thing being seeing the way it brought the family together at the end of every day. I saw through that time that food actually bonds people together – and that is wonderful.
My Winter Favourite
“Really, I am a simple guy and I don’t like to complicate things. And that is what our show taps into. It appeals to fundamental human nature showing community and people coming together for meals. Less time in the kitchen cooking and more time spent eating it with people you love always works for me.”
“This dish is heaven for me in the winter months – every mouthful makes you lick your lips.”
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Daube of Beef with Creamy Mash
Ingredients: Beef 1.5kg of chuck steak, cut into 3cm cubes 2 thick strips of dry cured bacon, cut into batons 10 eschallots, peeled and whole 3 garlic cloves 2 carrots, peeled and diced 2tbsp of tomato paste Plain flour for dusting Half a bottle of red wine 2 cups of homemade brown veal stock A few sprigs of thyme Bay leaf 50g butter Small bunch or parsley Splash of red wine vinegar Creamy mash 1kg potato, peeled and whole 1 cup of milk 250g Butter, diced METHOD: 1. Lightly dust the beef in the wellseasoned plain flour, then fry in batches until well browned all over.
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Remove and drain off excess oil. 2. Add dry cured bacon and fry until browned, add carrot eschallots and garlic and fry until soft and caramelised. 3. Add the beef back to the pan and stir in the tomato paste, keep stirring to stop the paste from burning. 4. Once the tomato paste has deepened in colour, deglaze with the red wine, using a wooden spoon to scrape all those delicious crusty bits from the bottom of the pan. Once the wine has reduced by 2/3, add the veal stock, the bay leaf and the sprigs of thyme, cover and simmer until the cooking liquid is thick and the meat breaks apart underneath the pressure of a fork. 5. Stir in butter to add richness to the sauce, and add a splash of red wine vinegar and the chopped parsley. 6. For the creamy mash, place potatoes in a pot of cold wellsalted water, gently bring to a simmer and cook until potatoes are tender. Remove potatoes and
allow to steam on the bench until they are dry. 7. Run the potatoes through a moulis or a ricer. Place the potatoes back in a dry pot on a low heat, add a little warm milk and stir in the butter. Season liberally. Serves 6
River Cottage Australia airs Thursdays at 8.30pm on Foxtel’s The LifeStyle Channel
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jamaicablueescape | Winter 2014
JB suburban dining
e g n i r F e h t n O The best dining is no longer the exclusive domain of downtown dining strips. There is a big trend towards suburban dining, with some of the best chefs moving out to serve up winning tastes. By John Burfitt
nce upon a time, there was a breed of city diners who had particular views when it comes to the best in dining. Their views were a little restrictive, to say the least, as these diners were certain that
only sophisticated and quality dining was available in the most fashionable and trendiest dining strips of the big cities. To think there might be excellent, award-winning restaurants with acclaimed chefs at the helm operating in the suburbs was a concept few
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the amazing restaurants in suburban location. “One of the things I believe we are seeing is that the rents in the major cities have become so high, some of our best chefs are heading into the suburbs where there rents are a fraction of the downtown costs, and yet they are still serving up the same excellent food. And the local people are flocking in and becoming very loyal to the high standard of a restaurant like that in their area.” Chef Eddie Leung of Spago in the Beverly Hills dining strip in southwestern Sydney is one such example. Spago, his first venture as a restaurant owner, took out the Restaurant & Catering Award for Excellence in Italian Restaurant—Informal category. The win served up a shock to some of the more traditional Italian eateries of the inner city. As a result of the acclaim, Leung’s Spago is now packed every night of the week as diners flood in to taste the best from the award-winning chef. “There has definitely been a change in attitude in recent years,” Leung says. “If you want to go out to eat to a really smart place, people used to always think about going to the city, but not everyone can afford that. “Maybe you can do that once every few months, but in the suburbs, you might be able to do that twice a week. “I like to think we have the similar quality to what is being served in the city, but not as expensive. I believe the success of suburban dining is as simple as that.”
of these diners could fathom. How times have changed. If the restaurant business has been marked by one strong trend in recent times, it has been towards suburban dining, with some of the best dining to be found a long way out of the city centres. Restaurant critics have been following suit to see not only where the people are now dining, but also what the fuss is all about. In the 2013 Restaurant & Catering Association Awards for Excellence, suburban restaurants proved strong
performers. Among the winners were Ocha Eatery (Japanese) in Hawthorn, Melbourne; Muchos Mexican in The Junction, Newcastle; Urban Tadka (Indian) in Terrey Hills, Sydney; and Ha-Lu (Asian) in Mt Hawthorn, Perth. The just announced I Love Food awards by the LifeStyle FOOD Channel showed a continuation of the trend. ‘Favourite Yum Cha’ was won by Iron Chef Chinese Seafood Restaurant, in Cabramatta, Sydney; ‘Favourite Pizza’ won by Hero's Pizza in Como, WA; and ‘Australia’s Favourite Restaurant’ was taken by Lagoon Seafood Restaurant, Wollongong North. A LifeStyle FOOD spokesperson commented, "It's great to see such a broad spectrum of cuisines and locations across Australia making up the ILFA winners for 2014. “People are becoming more knowledgeable and food conscious in general, and eateries are responding to that. These awards put the spotlight on smaller and regional restaurants that are favourites among the local diners.” Jonn Close is a long-time restaurant industry consultant, advisor on smart business practices to businesses with celebrity chefs at the helm to the smaller operations in a suburban settings run by a husband and wife team. “Location has absolutely no bearing on good quality food and great service – and I think we all realise that,” Close says. “Look at the amazing meals you can get in a country town, and it is no different with
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JB interview carrie bickmore
jamaicablueescape | Winter 2014
TVâ€™s Carrie Bickmore is determined to have the best of both worlds, celebrating all the wins at work on The Project as well as at home. By Erin Miller
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n o e rri S
for her son. Whether it’s helping out at his school’s tuckshop or racing home from a night on The Project to be able to read him a bedtime story and tuck him in. She also has the support of her mother, Jennie Bickmore-Brand, who moved from Perth to Melbourne following the death of Carrie’s husband. Greg Lange succumbed to a long battle with brain cancer in December 2010, just two days after Christmas. His death has also understandably been a topic the vibrant blonde has been reticent to speak about. When the issue of brain cancer was discussed on The Project last year, Carrie bravely fought back tears. “I lost my husband to brain cancer and I have to say, not only would a cure be wonderful, but a lot of the time when we were sitting in those waiting rooms we would remark at how young the people receiving treatment are,” she said.
he’s the glamorous, strong-willed TV host who can handle tricky interviewees with grace and aplomb. Yet when the studio lights are switched off, Carrie Bickmore is more at ease in her tracksuit pants, chasing her six-year-old son, Oliver, around a Melbourne park. For the past five years, 33-year-old Carrie has been front and centre as a TV presenter on The Project. This year she also stepped in to a hosting role on reality series So You Think You Can Dance. When asked how she juggles her hectic work schedule with parenting Oliver, she’s refreshingly honest. “Literally hour by hour is how I approach things at the moment,” she told TV WEEK. “I get through things each day and I have little wins in the day, and little things where I think ‘I have to do that tomorrow’.” As a single parent, Carrie is committed to being there
“This really is a cancer that is hitting our younger population.” It’s her ability to show such strength in the face of difficult circumstances and her warm empathy for those around her, that has endeared her to millions of viewers. It’s also seen her nominated three times for the Gold Logie – the ultimate accolade in Australian TV. Yet being a star on the telly was never something Carrie aspired to when she was younger. As a young girl she dreamed of being a ballerina. But when her dancing career ended, she decided to pursue journalism. She studied at Curtin University before getting a job on a Perth radio station. Shortly after, she moved to Melbourne to work at Nova radio station. It was while she was at Nova, that she was offered a TV spot on Rove. “At the time Sandra Sully read the news headlines and I thought that’s what they asked me in to audition for, but I arrived and it was these random stories and jokes I had to deliver,” Carrie told suburban newspaper paper Maribyrnong and Hobsons Bay Weekly. “I don’t think I really
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jamaicablueescape | Winter 2014
JB interview carrie bickmore
knew what the job was until I said yes.” From Rove she was selected to front Network Ten panel show The Project. Her role on The Project has seen her interview celebrities like Brad Pitt, deliver a verbal smackdown to controversial Senator Cory Bernardi who had criticised single parents, and accidentally mispronounce Qantas while discussing cheap fares. While working on the show has brought Carrie much professional happiness, it also brought her new love. Carrie has been quietly dating former The Project producer Chris Walker for the past few years. “Everything is going good, it really is,” she told TV WEEK earlier this year. Her appearance on the show has also made her a style icon. There are blogs that discuss her
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outfits at length and designers are inundated with requests about what she wears on the show. “People come up to me on the street on a daily basis telling me they love what I wore on the show, where did I get it from and who is the designer,” Carrie told Maribyrnong and Hobsons Bay Weekly. “Being a working mum, I am not online watching trends and out shopping every weekend. “It helps that I have my stylist throwing beautiful clothes at me every day.” Knowing your outfits and physique are being critiqued by audiences could be daunting, but Carrie takes it all in her stride. She stays in shape by running and trying to get to a Pilates class once a week. “I’m no running fanatic, but I am excited about it,” Carrie explained to body + soul. “Running has become a really nice space for me to be just me. It’s like meditating.” She also thinks it’s important to demonstrate a healthy lifestyle to her son Oliver. “I find ways to involve my son Ollie in my exercise regime,” she revealed to Good Health. “Like bike riding or swimming, so that it’s a bit easier to fit it all in. She’s also pragmatic about the body pressures that come with being on television. “I think once you have a baby, after that point you realize your body will do what it wants to do,” she said in a TV WEEK interview. “People just want you to be yourself on TV and that’s all I can be.”
As for where her career trajectory could take her, Carrie laughs when asked if she’s ever considered making the transition to acting. “I definitely want to do other things, but I just don’t think I could sum up in 10 words exactly what that will be!”
Carrie’s Style Secrets Best Beauty Advice Wearing sun cream. “Prevention is the best cure and in the case of skin cancer this couldn’t be truer,” she told primped.com.au Best Make-up Bargain Body Bronzer from Sportsgirl Favourite fragrance Jean Paul Gautier Classique or Britney Spears Fantasy Favourite hair product Moroccoanoil Treatment and Luminous Hair Spray Favourite labels Manning Cartel, White Suede, and Cooper St Sources: TV Week, Good Health, body + soul, Maribyrnong and Hobsons Bay Weekly, primped.com.au http://www. maribyrnongweekly.com.au/ story/1790772/profile-projectstyle-with-carrie-bickmore/ http://primped.ninemsn.com. au/skincare/interview-carriebickmore-shares-her-suncaresecrets-and-signature-scents
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© 2014 The Coca-Cola Company. ‘Goulburn Valley’ and ‘Goulburn Valley Fruity Drink’ are trade marks of The Coca-Cola Company.
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JB film festivals
Winter often means one thing to movie lovers â€“ the best film festivals are on, opening the curtain on the best films from around the world. By John Burfitt
jamaicablueescape | Winter 2014
Career blues got you down? Hereâ€™s how to reignite your career in five easy steps.
nyone who ever said they hated winter is probably not a film lover or has never been to a film festival! Most film lovers agree that one of the best things about the cooler months is the range of film festivals that launch, showcasing everything from
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new hits to award-winning classics, as well as celebrations of specific stars and directors. This winter marks the 62nd Melbourne Film Festival, the 61st Sydney Film Festival, and the 45th New Zealand International Film Festival in Auckland while the Canberra festival is celebrating 18 years and Perth 17 years.
Film festivals in Brisbane, Canberra, Darwin and Hobart are held later in the year. Most festivals are still to release full details of their programs, but the Sydney Festival has announced it is screening over 180 movies, including a retrospective of the work of Robert Altman, Michael C. Hall
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SYDNEY FILM FESTIVAL June 4 - 15 Sydney film lovers flock to the State Theatre for the city’s main film festival, running the gamut from short experimental films to premiere red carpet screenings. www.sff.org.au
REVELATION: PERTH INTERNATIONAL FILM FESTIVAL July 3 – 13 Now in its 15th year, Perth’s Revelation Film Festival will be screening over 100 films, with the headquarters for the event being the magnificent Astor Cinema. www.revelationfilmfest.org
NEW ZEALAND INTERNATIONAL FILM FESTIVALS Auckland: July 17 – August 3; Wellington July 25 – August 10 The action begins at the Civic Theatre with the Auckland International Film Festival, which has become one of the region’s most prestigious festivals. www.nziff.co.nz
MELBOURNE INTERNATIONAL FILM FESTIVAL July 31 - August 17 The Melbourne event is not only the oldest film festival in Australia, but also one of the longest running in the world. A range of awards is presented for such categories as Best Feature, Documentary and Short. www.miff.com.au
CANBERRA INTERNATIONAL FILM FESTIVAL October 23 – November 9 One of the premiere arts events of the capital, the festival includes new release features and a range of retrospectives. www.canberrafilmfestival.com.au
(Dexter) in Cold in Texas, searing documentaries on Nelson Mandela and Donald Rumsfeld, and a drive-in screening of the Texas Chain Saw Massacre. “It's going to be an exciting year, with some major Australian and international films making their Australian premieres at the festival,” Nasheen Moodley, Festival Director of the SFF, says. Moodley, who is also Festival Director of the Dubai Film Festival, believes the success of film festivals through winter is due to audiences being happy to
while away hours inside. But he adds there are some things festivalgoers need to keep in mind before heading into a cinema for a marathon. “I often watch up to seven films a day when visiting festivals, so I've learned to not get too fussy about my seat – I often sit in the front row and it's not that bad,” Moodley says. “There are many films that I really want to watch, but I always try to go to some films that I know little or nothing about – these can often be the most rewarding. “Oh, and try to get at least five hours of sleep a night, and remember to eat!” Kylie Pascoe is the Festival Director of the Gold Coast Film Festival, one of the newer events on the calendar, but one that has already established its place on the circuit. The success of film festivals, Pascoe believes, is due to the simple fact going to the movies is something almost everyone has in common. “Movies are a really accessible art form and a film has the ability to move and surprise,” Pascoe says. “The best thing about film festivals is they are the opportunity to explore a whole new approach to cinema. “What a festival offers is a culturally diverse screen experience, exploring where filmmakers are heading, as well as celebrating great films from the past. Cinema has taken bold steps in recent years, and people want to keep exploring where that is going."
4/27/2014 2:22:55 PM
JBLifestyle Fitness | Fashion | Books | Nutrition | Food |Fitness | Fashion | Books | Nutrition | Food
od Keep fit, look go the and eat well in cooler months.
Fitness Fashion p36 JB32-p31_Lifestyle contents.indd 1
Health Food p46 4/27/2014 2:21:07 PM
REIGNITE YOUR CAREER
Career blues got you down? Here’s how to reignite your career in five easy steps. By Shane Conroy STEP ONE: Find your bliss
jamaicablueescape | Winter 2014
After working hard to climb the corporate ladder, it’s common to hit a flat spot in your career. Perhaps you’re being taken for granted by your current employer, or perhaps you’re bored from an extended stay in your comfort zone. Whatever the answer is for you, the way forward lies in taking some time out to rediscover your passion. Really think about your career to date and write about some of the experiences you’ve found most rewarding. As you read through your words, look for similarities or common themes in the events or experiences that have peaked your excitement. This is where your passion lives.
around not the job you have but the job you want. Identify the core values you want to express and think about how you’d like to be perceived in your industry. Update your LinkedIn profile, consider how you present yourself at work, give your CV a makeover, and start a blog around your professional expertise.
STEP THREE: Define your position
Regardless of your industry, the goal posts are forever shifting in the dynamic modern business environment. What was in-demand yesterday is not so hot today, and the triumph STEP TWo: Reinvent your of the past might be personal brand irrelevant tomorrow. Just like a new haircut or outfit As such, you need to can freshen up our self-esteem, be constantly evolving reinventing your personal brand where you position yourself can drag your career out of the within your doldrums. organisation, Now that you understand and within where your passion lies, ensure your greater your personal brand is geared industry.
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Career blues got you down? Here’s how to reignite your career in five easy steps.
STEP FOUR: Make new connections Now it’s time to really get out there and meet people. Networking is a cold sweatinducing term for many people,
but it really is critical to taking the next step in your career. If you’re happy with your current employer, this could be as simple as getting to know people who work in other departments. Sometimes the best way forward is a step to the side, and making relationships in other departments will help you identify any opportunities that exist there. Otherwise, you need to get out there and get to know people in your industry. Share your thoughts with fellow conference delegates, talk to the keynote speaker, and understand the landscape of
STEP FIVE: Sell your strengths With a well-defined career direction and a full address book, you need to sell your strengths to your internal superiors or potential employers. Know exactly what value you propose to bring to the company, and be specific and realistic in the promises you make. If an interviewer asks, ‘Why should I hire you?’, you’ll have a clear, confident answer. No uncomfortable silence required.
Think about how you’re perceived by your superiors and colleagues. Are you known as an ideas person, a hard worker, a diplomat or someone who can get things done? To move your career to the next level, you need to ensure the answer to that question is relevant to your company’s current and future business challenges.
4/27/2014 2:18:06 PM
n o s a e S g n i Runn
jamaicablueescape | Winter 2014
With running season hitting its stride through the winter months, there are some training fundamentals that will go the distance in making a new routine a winner. By John Burfitt
“Did you know,” asks running coach Simon Moore, “that most people make running harder than it needs to be by wasting energy through poor technique? Correcting your running technique means you can save some of that wasted energy to be able to run faster or longer, and reduce the risk of injury.” When it comes to a smart approach to running training, Simon Moore knows what he is talking about. Simon launched into running 12 years ago, and now operates the Run Smart training clinic, coaching runners for fun runs, marathons and events like the City to Surf in Sydney. The winter months sees runners of all ages and sizes taking to streets, parks, beaches and even gym treadmills to get ready for a wealth of running opportunities. In Brisbane, the season highlight is on June 15 with the City2South, while the Wellington Marathon gets moving on June 22 and Run Melbourne is on July 27. Sydney’s City to Surf, the biggest fun run in the world, is on August 10, and just weeks
later is the Adelaide Marathon on August 24 and Perth’s own City to Surf on August 31. While beginning a training regime for a fun run may seem intimidating, it is all a matter of following the process of effective routines, agrees Steve and fellow coach, Sally Lynch of Let’s Run training. Steve and Sally share six of their best tips making running training easier than ever.
Start Slowly “New runners sometimes get too enthusiastic and anxious to get started and end up increasing their distance too quickly, which can lead to injury,” Sally says. “Don't increase your weekly distances by more than 10 per cent each week. By building up slowly, you can save yourself pain and frustration, and still reach your goals.”
The Equipment “It’s important to select clothing that fits well and ideally has the right qualities to keep you dry and prevent chaffing,” Sally adds. “It’s a good idea to visit a specialty running store to buy your shoes. Their experienced
staff can assist with different models to find the shoe that suits you best.”
Remember to Breathe Steve says, “We often work so hard on the running part of our training, we forget to breathe correctly. Ideally you will want to take a breath in over fourto-five steps, and out over the same number of steps. Breathe in through your nose and out through the mouth.”
Get The Form Right “Try shaking your hands out
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n nutrition right to perform well,” Sally offers. “Athletes need to eat a balanced diet consisting of good fats, quality protein and carbs. Choose complex carbohydrates found in fruit, vegetables and wholegrain. They will stay in your system longer and give you a slow release of energy throughout the day. And the best way to avoid dehydration is ‘obey your thirst’. Don’t wait until you feel thirsty.”
you were too busy watching where you were going. Never forget to have a look around, take in the atmosphere of the race, and look out for spectacular sites. Relax and enjoy the run, enjoy the nerves at the start line, and then the feeling you experience crossing the finish line. It is a special feeling that only runners understand.”
Simon Moore www.Runstart.com.au
Enjoy It! Eat and Drink “It’s important to get your
“After a great run you might forget where you have been as
Sally Lynch www.letsrun.com.au
several times during a run, and allowing your hands to brush your hips every 5-10 minutes,” Steve continues. “This will help your arms and shoulders relax, meaning you won’t be carrying tension. And as our bodies start to fatigue while running, our hips and chest drop down, and our back arches, decreasing the amount of oxygen we can take in. So stand up tall, keep your chest out and allow as much oxygen in as possible.”
4/27/2014 2:16:57 PM
n o i h s Fa JB FASHION EDITOrS SPEAK
▼ ▼ ▼ ▼ ▼ ▼ ▼
Four noted fashion gurus offer their top fashion tips for the winter season trends ahead. By Blake Dennis
he verdict is in – it will be a winter with a new colour palette, slimmer cuts, a touch of glam and more than a step back in time to retro styling.
K AT E
Four of our favourite fashion editors reveal what are the looks to rock this winter, and how to make them work through the cooler months.
jamaicablueescape | Winter 2014
FASHION EDITOR, NW MAGAZINE What are the trends this winter? Pairing matching prints and clashing textures will earn you style cred this season! Prepare for a domination of royal blue, oxblood and sorbet shades, and we’ll also see a rewind to the shapes of the 1950s - nipped-in waistbands and longer hemlines. Why they will work? The mixing and matching of prints and textures means you can recycle your old faves with new gems to nail the “new nostalgia” look. Midi-length skirts are a must try for all – it’s a cut that will compliment most shapes and accentuate a feminine silhouette. What do you think of them? My advice is to throw away the rulebook and have fun with the bright hues. The move away from safe colour ways and typical styling codes is a chance to redefine your look. I’ll be investing in a blush pink coat – my pick for the colour of the season.
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4/27/2014 2:15:16 PM
J A M E S B A N H A M
S H E R E E MUTTON
SHEREE MUTTON ONLINE EDITOR, AUSTRALIAN WOMEN’S WEEKLY
What are the trends this winter? The colour green. Perfect for winter as an alternative to black and just dark enough to keep the black sentiment going. The roll neck (skivvy). Fine gauge knits with the additional neck room in basic colour palettes have reappeared, adding a cosy style. Quilted jackets. Rugging-up has a new look with slimmer fitting quilted bombers and jackets that do away with the bulk. Slim-cut tailored slacks. Gone are looser trousers and in is a sleek, fitted, cropped pant that elongate the foot, showcasing the footwear. Why they will work? The introduction of colour trends in addition to black and white, such as green and orange reinvigorate perspectives on classic tailoring. What you think of them? They’re brilliant. The introduction of new colours and styles means that Australia keeps-up with the rest of the world and consumers are forced to keep an open mind.
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CHERYL T A N FASHION EDITOR, JAMAICA BLUE
ESCAPE AND SYDNEY AIRPORT COMPANION MAGAZINE
What are the trends this winter? Man-style dressing is going to be big - it's a slicker version of boyfriend dressing which has been quite a hit. Other trends include shaggy jumpers and the appearance of leopard print – we will see the return of pony haired leopard print purses clutches and wallets. My favourite! Why will they work? They are subtle, easy to wear and very accessible because it's not just highend labels that will endorse this trend but also more affordable labels like Mink Pink, River Island and Asos.
What are the trends this winter? Metallics, graphic prints and black leather skirts and biker jackets are some of recurring trends seen on the winter 2014 catwalks. Inspired by the '60s, fashion designers have incorporated these pieces into their new collections, adding embellishments and longer line jackets or swing coats for a hint glam. Why will they work? These trends work best when you take a more modern approach, so stick to just one or two elements at a time. To weave this era into your winter wardrobe, choose wellstructured pieces and don’t shy away from bold colours or prints. What do you think of them? It's great to see a combination of classic, timeless and edgy fashion making an appearance. It’s all about creating statement looks through good tailoring, and beautiful prints and fabrics.
What do you think of them? I love the upcoming trends especially because they're not entirely girly. With man-style dressing, I'm able to still maintain a tomboy essence but with a more chic tone and with leopard print which is a must-have in every wardrobe!
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winter Moving into coats we see big me in co and jackets . to play
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Winter is all about cosy scarves, layering and animal print. Here are the best accessories for winter to keep you chic. Soles $139.95 soleshoes.co
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jamaicablueescape | Winter 2014
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GET THE LOOK jessica marais
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Sheâ€™s chic, loves to play with textures and has a great sense of style. Steal her style with these two key looks. By Cheryl Tan
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4/27/2014 2:13:29 PM
jamaicablueescape | Winter 2014
Chill out this winter with these cool reads. By Sarah Megginson
The Anger Fallacy
By Guy Hallowes
By Jennifer Granger
Publisher: Short Stop Press
Publisher: Weinstein books
By Steven Laurent and Ross G. Menzies
A lump of ice about the size of France, known as the Ross Ice Shelf, is forecast to collapse into the sea, creating a 15m global tsunami that will destroy the world as we know it. A dire prediction, it’s ignored by most – but not street-smart Tanya, who flees with her family from their city lifestyle to create a secure settlement in the Blue Mountains of NSW. This sci-fi adventure, based on true climate change research, is the first of a series of thrillers based on the aftermath of cataclysmic events brought on by global warming. Although slightly sobering, it makes for compelling reading!
Over the last generation or two, we’ve witnessed a seismic shift in the way people come together. Women and men are becoming more equal, at home and at work, which should be celebrated. But transformational coach Jennifer Granger says there’s a flip side to the coin – that the rise of the feminist movement has led many women to take on too many masculine qualities, while men are increasingly emphasising their feminine side. In Feminine Lost, she explores some of these issues (and their surprisingly familiar consequences). A very interesting read, that I’ll be sure to share with my daughters and nieces as they come of age.
Safe with me by Amy Hatvany Publisher: Allen and Unwin
Seattle author Amy Hatvany delivers another page-turning plot in Safe With Me, but be warned: it’s not an easy read. As a mother of two young daughters, I found the complex and sometimes devastating
Publisher: Australian Academic Press
Anger is an emotion that people seem proud to possess. It’s perhaps unsurprising, as anger can act as a tool of influence and motivation, and a driver of revenge. But in The Anger Fallacy, two of Australia’s leading psychologists argue that all this anger isn’t doing us much good. Moreover, they aim to help us understand that reducing anger in our daily lives is a good thing, and along the way, they teach readers a new way of viewing people – and their actions – that is at once powerful and serene. storyline – which begins with the death of Hannah’s beloved daughter Emily, and her decision to donate Emily’s organs – hit a little too close to home. Hatvany is a masterful storyteller, however, and this book is one that will have you reading ‘just a few more pages’ until the early hours of the morning.
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The Smallest Things: Thoughts on Making a Happy Family By Angela Mollard Publisher: Harper Collins
Angela Mollard spent her 20s building her career as a journalist in London, living the high-paying, seemingly glamorous lifestyle I’d dreamed about as a journalism student. “Go to Kenya and find the old lady,” her editor once told her, after learning about a woman rumoured to be 130 years old. That afternoon, Angela flew out – a typical day for the globe-trotting journo. Ten years on, Angela and her husband, war photographer Nigel, have traded in their passports for suburban domesticity – and she delivers more than a dash of humour as she describes her very relatable struggle to enjoy her children and her career, while sustaining the energy to be a half-decent wife.
By Chris Pavone Publisher: Allen & Unwin
Chris Pavone’s follow-up novel to his debut best seller The Expats has literary agent Isabel Reed fighting for her life after a mysterious – and anonymous – manuscript threatens to lift the lid on the darker dealings of
New York City’s most powerful. Wolfe Media, ruled by Charlie Wolfe, is at the centre of the potential scandal, which veteran CIA operative Hayden Gray is determined to bury. A slick and thrilling ride, it’s no surprise that The New York Times described The Accident as an “unputdownable… must-read”.
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Keeping Winter Weight Gain At Bay As the seasons change and the weather cools down, you may find your level of motivation to maintain a regular exercise and healthy eating routine starting to wane. This is particularly true when a warm doona competes with the thought of emerging early from bed to face a cold morning pounding the pavement!
With research showing the average person gains around 1.5kg during winter, it’s important to maintain healthy eating and exercise habits during winter and know what it is that’s going to maintain your motivation to look after your health at this time of year. Think of the benefits you gain from looking after your health year round – more energy, lower rates of colds and flus and no need for fad diets to lose that winter weight gain leading into summer! To keep your health in top shape over winter, try these helpful strategies:
jamaicablueescape | Winter 2014
Tip 1: Keep moving
With winter mornings being colder and darker than at other times of the year, you may like to plan a change to the time you exercise. Instead of the morning, try exercising at lunchtime. The benefits of getting outdoors at this time of day are that the temperature will be a little warmer and if the sun is out, you’ll also benefit from a dose of vitamin D while rolling your sleeves up. Too cold outside? Then plan indoor activities as another option. For instance, try:
• a skipping rope to give your heart a good workout, • a circuit of sit ups, push ups, tricep dips and lunges in the lounge room for strength, or • a yoga or pilates DVD in the comfort of your lounge room to ensure you stay flexible. By incorporating planned activity into your day on most days of the week, it will help to keep your weight and energy levels in check over winter. Exercise also helps build and maintain a strong immune system, making you less susceptible to colds and flus.
Tip 2: Watch portion sizes The cold weather can lead to an increase in appetite so to avoid over dosing on kilojoules, it’s important to manage your portions. If you feel more satisfied eating a larger volume, then fill up on low kilojoule foods and drinks like clear soups, skim milk or veggie hot pots rather than eating extra rice, pasta, potatoes, meat or desserts. To avoid excessive portions, as a general guide when serving your meals aim to: • Put the vegetables or salads on first. Fill up half your plate with these foods so there’s only half
left for the rest of the meal. • For protein rich foods such as meats, mince, chicken, tofu, legumes or fish, choose lean cuts and stick to an amount that’s equal to around a quarter of your dinner plate. • The other quarter of your plate can be filled with foods that provide energy from carbohydrate like brown rice, sweet potato, corn, wholemeal pasta, wholegrain bread or other grain based foods such as quinoa, barley or polenta. • Instead of using creamy or oily sauces, use herbs and spices for added flavour and antioxidants. • Enjoy a bowl of steaming vegetable soup before you sit down to your main meal. This will help fill you up without providing excessive kilojoules and will also help you eat smaller serves of the main dish. If you find it hard to resist going for second helpings, pack any leftovers into a storage container right after you dish up your meal and put it away. If you’re still hungry half an hour after you’ve finished eating, try filling up with some extra vegies or a piece of fruit. You can stew fruit and have it warm with yoghurt or reduced fat custard to
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make an appealing and attractive dessert during winter.
Tip 3: Try some ‘guilt-free’ comfort foods Warm up with these lower kilojoule, healthier alternatives to some traditional winter comfort foods:
- Breakfast • Porridge with skim milk and dried apricots, sultanas or stewed fruit for sweetness • Crumpets or wholegrain English muffins with honey or avocado • Wholemeal raisin toast with ricotta and honey • Wholegrain toast with poached eggs or baked beans
- Lunch and Dinner • Minestrone soup with wholegrain bread • Curries made with a tomatobased sauce, lean meat and plenty of vegetables, served with brown rice • Wholemeal pasta baked with a tomato sauce, tuna and vegetables, sprinkled with reduced fat mozzarella cheese • Lean roast beef with baked sweet potato and vegetables roasted with olive oil and herbs • Frittata made with whisked eggs, mushrooms, capsicum, asparagus and spinach
• Hot chocolate with skim milk • Air-popped popcorn • Handful of nuts (dry roast for added crunch) • Baked apples with yoghurt • Dried fruit hot pot A little bit of planning and know-how can go a long way to help avoid the dreaded winter
weight gain. By staying active, watching your portions and keeping your food choices healthy, you’ll sail into the warmer months with your health and energy levels high!
Accredited Practising Dietitian and Director of Food & Nutrition Australia
Food & Nutrition Australia Follow us on Twitter: @foodnutaus www.foodnut.com.au
- Snacks and Desserts
4/27/2014 2:09:48 PM
JB recipe cards
WINTER RECIPES Corn Fritters & Chorizo Stack
jamaicablueescape | Winter 2014
Makes 4 portions
Ingredients: 250g ricotta 6 eggs 1/2 cup milk 425g corn (1 large can) 1/2 cup red capsicum (diced) 1/4 cup red onion (finely diced) 2 tbsp. chives (finely chopped) 3/4 cup self-raising flour 1/4 tsp. salt 1 packet (120g) rocket salad 2 large chorizo (sliced) 1 cup olive oil ¼ cup balsamic vinegar
METHOD: 1. Combine ricotta, 2 eggs and milk in a large bowl. Mix batter together until smooth. 2. Add corn, capsicum, red onion and chives. Stir to combine. 3. Add flour and salt then gently mix until just combined. 4. Heat a large non-stick pan on medium heat. Using a ¼ cup measurement, scoop the corn fritter mix into the pan. They should take approximately 3 minutes per side to cook. 5. When fritters are cooked, take them out of the pan and place them on a tray.
6. In the pan, add the sliced chorizo and colour on each side. 7. Boil 1 litre of water in a pot and add 2 tbsp. of white vinegar. Crack the eggs into the water and turn the heat down to a simmer. Cook for approximately 1 minute for a soft boiled egg, or until your liking. 8. To assemble, place a corn fritter on the plate, followed by rocket salad and 2 pieces of chorizo. Repeat this process again, and on the top, place the poached egg. 9. With a whisk, mix together the olive oil and balsamic vinegar. Drizzle this on and around the plate.
4/29/2014 11:56:34 AM
Ingredients: 2 slices of sourdough bread 2 eggs 2 bacon rashers 2 chipolata pork sausages 1 Roma tomato
big breakfast at jb
Makes 1 Portion
1/2 cup mushrooms cut into quarters 1 tbsp. olive oil 1/4 tsp. mixed herbs Salt and pepper Parsley to garnish
METHOD: 1. Cut the tomato in half, and then sprinkle with the mixed herbs, salt and pepper. 2. Heat a large nonstick pan on medium heat, add the olive oil and the tomato, flat side down. 3. On the other side of the pan, place the bacon and sausages. Turn the tomato to the skin side. 4. Add the mushrooms
and crack the eggs to the pan. Eggs can be done in a separate pan if there is limited space. Fried eggs can also be substituted for scrambled or poached. 5. Toast the bread. 6. To assemble, place the toast on the plate, followed by the eggs and then parsley. 7. Place the bacon, sausage, tomato and mushroom around the toast.
Avocado Smash with Maple Bacon
Ingredients: 2 ripe avocados 1/2 red onion 1 Roma tomato 1/4 bunch coriander 2 tsp. cumin 1 tbsp. sweet chili sauce
2 tbsp. lemon Juice 1 tsp. salt 8 rashers bacon 4 tsp. maple syrup 8 slices sourdough 4 eggs
side. When it is golden and caramelized, take the pan off the heat. 5. Boil 1 litre of water in a pot and add 2 tbsp. of white vinegar. Crack the eggs into the water and turn the heat down to a simmer. Cook for approximately 1 minute for a soft boiled egg, or until your liking. 6. Toast the bread. 7. To assemble, place one slice of toast on the plate, top with avocado smash then layer with one rasher of bacon. Repeat this process with the remaining ingredients, then stack on top of each other. Top with the poached egg and garnish with a sprig of coriander.
Makes 4 portions
METHOD: 1. Cut avocado in half & remove seed. With a spoon, scoop out the avocado from the skin. Cut into squares. Place in a bowl. 2. Finely dice the red onion and add to avocado. Cut Roma tomato in half, remove seeds and dice. 3. Finely chop the coriander and add to the avocado along with the cumin, sweet chili sauce, lemon juice and salt. Mix well and set aside. 4. Heat a nonstick pan on medium heat. Add the bacon into the pan. Brush the bacon with maple syrup. Turn the bacon over to cook on the other
4/29/2014 11:57:19 AM
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jamaicablueescape | Winter 2014
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