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Hello Spring

SPRING / SUMMER

18

19

Food / Fashion / Lifestyle Home of the Award Winning


Welcome There’s nothing better than spring time in Norwood. It’s that time of year for a spring clean; mind, body and soul. We love outstanding food, great friends and feeling good. Our place is ready and waiting for you to pop by and grab a bite to eat, a great coffee and a trolley full of South Australian produce. Visit the locals in centre for some style & beauty tips, great advice and friendly service. We can’t wait to see you. NORWOODPLACE.COM.AU

HIT SNOOZE BOOST JUICE Hit snooze on that alarm! Thanks to Boost, you can stay in bed a little bit longer. They’ve got breakfast covered with two tasty Smoothie Bowl flavours... Mango Munch and Berry Crunch. Giving you that protein hit and a great source of fibre to start your day. *Available for a limited time only

WE H AVE YO U C OVERED DAILY BREAD ENJOY CAFÉ AND BAKERY With 100 years of family tradition in baking, it’s hard to resist the treats in store. Pick up a loaf of the famous sour dough, a French baguette or an 11 seed mega-grain. Savoury lovers must try the famous butter chicken, tuna mornay or yiros pies and sweet tooths, the continental vanilla slices and massive donuts.

NAPOLE ON PERDIS EXCLUSIVE PRICELINE PHARMACY BIG news for makeup fans. Napoleon Perdis is now available at Priceline Pharmacy. The Napoleon Perdis original range, as well as the new, exclusive products he has created for Priceline are now in store. The Priceline exclusive range has a selection of skincare, serums, primers, masks and shadow palettes. With ingredients like, goji berry, caviar and black truffle, spoil yourself this spring with a bathroom cabinet makeover.

VODAFONE Need a new phone, internet advice or phone accessories? The team at Vodafone have in-house experts to create a home or business solution that's right for you. “Hi my name is Jordan and I’m the nbn™ Specialist here at Vodafone Norwood. With our no lock-in contracts and instant connect feature we can have you up and streaming on one of our unlimited nbn™ plans in no time. Come into store to see me or one of our other friendly staff to see how we can connect you today!”


COFFEE CATCH-UPS

DESIGNER FRAMES $299 2 PA I R S FROM

JACK’S ESPRESSO

S P E C S AV E R S

To help satisfy your pre-food shopping hunger, Jacks Espresso is open for breakfast or lunch. With a yummy selection of sandwiches, breakfast options, coffee, cakes and more, everything is made fresh to order. Time to organise that catch-up coffee with friends.

New to the Specsavers designer range is the gorgeous Balmain frames. The Parisian house of Balmain was founded in 1945 and perfectly balances its modern, trendsetting designs while respecting and taking inspiration from its long tradition as a historic French fashion house. On all of the frames you’ll find subtle, Balmain brand details in gold including a signature ‘B’ on the temple tips, as well as detail on the temples inspired by the Balmain belt chain collection. Get 2 complete pairs from $299.

SHAKE IT UP

designer Oliver Rousteing

WENDY’S MILK BAR Treat the kids to a Wendy’s Mega Shake with a huge range of flavours, naughty toppings and creamy ice-cream. Leave the creativity up to the team in store or pick from the list of favourites. We love Mega Strawberry, a thickshake topped with Hunky Chunky Strawberry ice-cream and white chocolate pieces. small $7, regular $7.50

BALMAIN BL1509S frames with single vision lenses $349

SUSHI TREAT CHERRY BLOSSOM

BALMAIN BL1501S SUN RX frames with single vision lenses $299

A local secret, Cherry Blossom Sushi Bar sets a new standard for quality, taste and freshness. Offering great tasting Sushi and Japanese meals on-the-go, grab some fresh sushi, cold rolls, a bento box or even a party tray for your next function. BALMAIN BL1084S frames with single vision lenses $299


ESSENTIAL BEAUTY ROUTINE ESSENTIAL BEAUTY With summer fast approaching, it’s time to get your skincare routine sorted and take care of any unwanted hair. Essential Beauty stock the coveted asap skincare range that delivers visible results for all skin types, using high quality and affordable cosmeceutical ingredients. For a hair-free summer they also offer laser hair removal, from as little as $19 per treatment, you can get silky, smooth, hair-free skin 24/7.

GO GREEN RECYCLE YOUR CUP

rCUP only $20 100% Recyclable Dishwasher Safe BPA Free

LOCATED OPPOSITE FOODLAND’S CHECKOUTS

CIBO ESPRESSO Whichever cup you use, we’ve got you sorted! Place your takeaway cup in CIBO’s red recycling collection tubes, to help provide a sustainable solution, seeing today’s waste become tomorrow’s product. Or bring in your own reusable cup and get 50 bonus My CIBO points with every coffee purchase! The rCUP is also available at CIBO for just $20 and is made from recycled coffee cups. They’re leak proof, fully insulated and with 360� drinking, you’ll get the full coffee aroma - just pick it up and use like a normal cup!

PLATTER PERFECT METRO FRESH Don’t know what to bring to your next dinner party? Why not order a customised grazing board from Metro Fresh Norwood, filled with quality fruit, veggies, nuts, dips and cheeses? Yum! Watch this space... An exciting new look is coming to Metro Fresh Norwood!

A GOOD READ NORWOOD PLACE NEWSAGENCY Settle in, put your feet up with a cuppa and get stuck into a good magazine. Norwood Place Newsagency has a huge range of interesting international titles. Catch up on everything from home decorating, food, lifestyle and fashion. We love titles like Hello May, The Gentle Woman, Donna Hay and more.

20%

off

Phone Accessories & Charging Solutions

SAY YES TO SAVINGS OPTUS

Get the new phone you’ve been craving and accessories from the world’s biggest brands! Visit Yes Optus Norwood for 20% off all phone accessories & charging solutions until 30th September 2018. Located in the mall next to the Post Office. *Please bring this flyer in-store by 30th September 2018.


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19

S P R I N G / S U M M E R FAS H I O N

In Bloom SPRING FASHION THIS SEASON TAKES A QUEUE FROM THE PAST WITH BOHO PATTERNS, TRADITIONAL TEXTURES AND SIMPLE LUXURY. flowers thanks to Metro Fresh

TRENERY tie detail blouse $139 SERAFINA BOUTIQUE ¾ white jeans $69.95 TRENERY janis flat $159


SPORTSGIRL green paisley top $89.95 green paisley midi skirt $89.95 eliza espadrille wrap sneaker $49.95

DOUBLE DUTY. BUY A MATCHING SET AND LET YOUR CLOTHES DO THE WORK FOR YOU. TEAM THEM UP OR SEPARATE TOP AND BOTTOM TO MIX AND MATCH THROUGHOUT YOUR WARDROBE.


PETER ALEXANDER dragon jumpsuit $119 contrast kimono gown $109

TRENERY cotton trouser $129 TRENERY cotton blazer $249 NINE WEST mydebut heel $149.95 SPECSAVERS Kylie Minogue love at first sight glasses $199

COTTON ON girlfriend fashion denim jacket $59.95 harriet twist front blouse $29.95 stripe skirt $29.95 NINE WEST hiyda loafer $139.95


SPORTSPOWER womens Nike logo bra $45 womens Nike power tight $75 womens Nike flex jacket $80 Adidas alphabounce beyond sneaker $160 SPORTSGIRL stripe tank top $59.95 stripe culottes $79.95 navy/red neck scarf $16.95 TRENERY nettie sneaker $99.95 SERAFINA BOUTIQUE fold over ring bag $59.95

TREND WATCH KITTEN HEELS ARE CHIC, COMFORTABLE AND ON-TREND.

SERAFINA BOUTIQUE polka dot crossover blouse $89.95 TRENERY leather pencil skirt $499 SPORTSGIRL spot headband $16.95 NINE WEST sumner kitten heel $149.95


SPRING / SUMMER

C A B

VEGAN LOVE THIS MIMCO BAG IS 100% VEGAN G F

E D

LOOSE LINEN COOL & COMFY, LINEN IS A BIG TREND THIS SEASON

H

ST YLE UPDATE Keep it chic with these fashion must haves. Mixed metals, classic shapes and a few quirky touches keep you ahead of the fashion game. H

I

J K

O L N P

M

WHITE OUT UPDATE YOUR FOOTWEAR WITH A WHITE LACE UP TRAINER FOR A FRESH SPRING FEEL

Q

A TRENERY modal stripe v-neck top $119 B SPORTSPOWER LA new era cap $35 C MIMCO sail away tote $199 D TRENERY wide leg cotton pant $149 E MIMCO sculpt drop earrings $49 per pair F PRICELINE PHARMACY Versace pour femme edp 30mL $90 G TRENERY gosford hoops $59.95 H NINE WEST rave heel $99.95 I MIMCO calibrate timepiece watch $199 J SPECSAVERS Ellery sun rx 01 $199 K COTTON ON Rubi soho satin scarf $9.95 L SPORTSGIRL eliza espardrille wrap sneaker $49.95 M DETAILS HANDBAGS black leather overnight bag $255 N SPORTSGIRL kimono $149.95 O PRICELINE PHARMACY Rimmel the only 1 lipstick $15.95 P PETER ALEXANDER wrap shower cap $39.95 Q SPORTSPOWER Adidas ultimamotion sneaker $110


AP P ETI S ERS

The Place for Food Annabel Bower is a passionate local foodie, chef and a regular shopper at Norwood Place. She runs successful catering company Food By Annabel, has three kids and spends most of her time in the kitchen developing recipes, food styling and catering. This issue she has created some delicious and easy recipes for you to try, focusing on South Australian produce. Follow Annabel’s adventures at @foodbyannabel

NO RWO O D

FOODLA ND

A N T I PA S T O P L AT T E R

I NGREDIENTS :

• Taleggio cheese • Bleu d’Auvergne cheese • Delice des Cremiers Petit • Lucy’s Foods Pink Apple Paste • Barossa Bark • Grissini breadsticks • Prosciutto di Parma • Adelaide Hills Pork and Roasted Fennel salami • Barossa Zervelatwurst • Brown organic pears • Globe artichoke • Port Willunga Fine Foods Dried Muscatels

PA RA D E

CE L L A RS

BLOOD ORANGE, THYME & GIN C O C K TA I L INGRE D I E N T S :

• 3 blood oranges • 80mls 78o Sunset Gin • 250mls Sanpellegrino Sparkling Blood Orange Mineral Water • 2 sprigs of thyme • 1 cup of ice cubes • More ice for mixing

Slice one blood orange thinly and place slices around inside of 2 serving glasses. Fill centre with ice. Position sprigs of thyme amongst ice. 2 . Juice remaining blood oranges (approximately 100mls) into a jug containing ice. Pour in gin and blood orange Sanpellegrino, mix gently. Pour into prepared glasses through a strainer to catch the ice cubes and any fibrous bits of orange. Drink and enjoy with an antipasto platter. 1.

78° Sunset Gin

Produced in small batches by Adelaide Hills Distillery, 78 Degrees Gin is vapour distilled using the unique column and basket method, to retain delicate flavours and aromas.


V EG ETAR I AN METRO P O L ITA N

FRES H

NORWOOD

MISO EGGPLANT WITH SOY & GINGER KALETTES SERVES

METHOD

TIME

D I F F I C U LT Y

4

OVEN

40

EASY

I NGREDIENTS :

• 3 eggplants approximately 900mgs • 1 tsp sesame oil • 1tbs olive oil • 1/4 cup white miso paste • 2tbs mirin • 160gms Kalettes sliced in half (1 packet) • 2tbs olive oil • 1tsp sesame oil • 2tbs soy sauce • 2tbs lemon juice • 2tbs honey • 1tbs grated ginger • 1tbs sesame seeds • 4 radishes sliced thinly

Preheat oven to 220 degrees. Line two baking trays with baking paper. Slice eggplants in half lengthwise and score flesh in a crisscross pattern. Brush the flesh with combined oils. Place skin side down on a tray and bake for 20 minutes. 2 . In a bowl combine the white miso and mirin. Put aside for later. 3 . Next combine remaining olive and sesame oils with soy, honey, lemon juice and grated ginger. Whisk together well. Arrange the halved kalettes on a tray and drizzle half of the honey, soy, ginger mixture over the top. 4 . When the eggplant has finished baking, remove from oven and reduce the temperature to 200 degrees. Brush flesh of the eggplant with the miso mix and return to oven for 10 minutes. Put kalettes in the oven at the same time. Bake for 10 minutes. 5 . Remove cooked eggplant and kalettes from oven. Arrange on a serving platter and drizzle over dressing. Add sliced radish and a sprinkle of sesame seeds. 1.

CHEF’S TIP: The miso baked eggplant can be turned into a delicious dip or sauce to serve with meat, fish or pita. Scoop the flesh out of the skin and puree until smooth or mash with a fork.

GIN PICKS FROM PARADE CELLARS

With over 80 varieties of gin in store, Parade Cellars have experts to help you try a new drop and mix up a cocktail or two this weekend.

Manly Spirits Coastal Citrus Gin

Brookie's Byron Dry Gin

Dodd’s Small Batch Gin

A summer gin perfect for those balmy nights. Made with Australian native and marine botanicals like, Lemon Myrtle, Fresh Corriander Leaf and Meyer Lemon.

Hand-crafted in the hinterland of Byron Bay, Brookie’s Dry Gin is distilled with native botanicals foraged from the heart of the Byron Bay rainforest.

This London distillery gin has a big dose of juniper, angelica and plenty of heat from cardamom. Zingy citrus teases its way into the mix too.


MEAT

FEAST!

@

TH E

PA RA DE

THORNBY BUTTERFLIED LEG OF LAMB ZUCCHINI RIBBONS, PEAS, THYME & L I M E S T O N E C O A S T P E R S I A N F E TA CHEF’S TIP: SERVES

METHOD

TIME

D I F F I C U LT Y

6

OVEN / STOVE

50

ME D I U M

INGREDIENTS :

• 1.5kg Butterflied Thornby leg of lamb (in the Feast! @ The Parade’s lemon and herb marinade) • 2tbs olive oil • 1tsp sea salt • 3 zucchini • 2 cups of fresh or frozen peas • 10 sprigs of thyme • 150gms Limestone Coast Persian feta • 2 lemons cut into wedges to serve with lamb

Preheat oven to 240 degrees. Place lamb fat side up on a baking tray and bake for 15 minutes. Next turn oven down to 200 degrees and bake for a further 15 minutes. If you like well done lamb cook for an additional 5 to 10 minutes. When it has finished cooking allow it to rest for at least 10 minutes. 2 . Meanwhile prepare zucchini by peeling it into long ribbons. If using frozen peas allow these to defrost in warm water. 3 . When lamb is resting sauté the zucchini with the thyme, salt and olive oil until it begins to wilt. Add peas for the last 2 minutes. 4 . Slice rested lamb into 1cm slices. Scatter thyme, zucchini and peas on and around lamb. Top with dots of Persian feta and freshly cracked pepper. 1.

This dish is perfect for entertaining friends or for a special family lunch. Cooking Lamb off the bone is faster and it is easier to carve. Make sure the meat is not fridge cold when you begin cooking it. Allow it to sit at room temperature for an hour before cooking. Always rest the meat for at least 1/4 of the cooking time to redistribute the juices and allow them to settle.


S EAF O O D

Preheat oven to 220 degrees. Bring a large pot of water to the boil on the stovetop. 2 . Line a high sided baking tray with baking paper. Place salmon fillets on tray. Leave a gap of 2cm between each fillet. 3 . Mix together ponzu and ginger. Pour over salmon and bake for 10 minutes (medium-rare), 12 minutes (medium), 15 minutes (well done). Only pour over the marinade as you are about to bake the fish as the ginger will begin to cook the fish if done in advance. 4 . Once the water is boiling add soba noodles. Cook for 2.5 minutes then add asparagus for a further 30 seconds. Drain and toss through sesame oil. 5 . Remove salmon from oven. Pour the pan juices over the noodles and stir through. Serve the fillets whole on top of the noodles or flaked through. 6 . Garnish with spring onion, kimchi, toasted nori sheets and extra ponzu sauce on the side. 1.

SEAFO O D

ON

PA RA DE

AT L A N T I C S A L M O N S O B A N O O D L E , S E S A M E , P O N Z U & A S PA R A G U S SERVES

METHOD

TIME

D I F F I C U LT Y

4

OVE N / STOVE

30

ME D I U M

INGREDIEN TS :

• 4 x 200g skinless boneless Atlantic salmon fillets • 1/2 cup ponzu sauce (see chef 's tip for details) • 2 tbs grated ginger • 1 tbs sesame oil • 270g soba noodles • 2 bunches of asparagus, woody ends removed, cut into thirds • 4 spring onions finely chopped • 1 packet roasted seaweed Nori snacks to garnish (cut into strips) • 1 jar Green Street Kitchen Kimchi - Thai chilli + galangal

CHEF’S TIP: Ponzu sauce is a classic Japanese ingredient. It is a soy based sauce with a tangy citrus element, vinegar and sugar. It is the perfect accompaniment to seafood because of its citrus flavour. Ponzu is also a beautiful dressing for sashimi grade tuna (also sold at Seafood On Parade). Slice thinly and serve with (room temperature) soba noodles and asparagus as prepared in the recipe above.


P O ULTRY

CHIC K EN

MADE

EA SY

TA N D O O R I CHICKEN CUCUMBER SALAD W I T H M I N T R A I TA & C R U S H E D C A S H E W S I NGREDIENTS :

• 4 tandoori marinated chicken thighs • 1 continental cucumber (1/2 grated and salted, other 1/2 sliced into ribbons) • 1 cup natural Greek yoghurt • 1/2 cup mint leaves • 1 lemon (juiced) • 1 cos lettuce heart shredded • 1/2 red onion finely sliced • 100gms cashew nuts (crushed) • Pinch of salt and sugar

Preheat oven to 220 degrees and roast premarinated tandoori chicken thighs for 30 minutes. 2 . To make raita, squeeze excess liquid out of cucumber. (See chef’s tip). Stir cucumber through yoghurt with a pinch of salt and sugar. Squeeze in lemon juice and half the mint leaves (finely 1.

shredded). 3 . Toss together cucumber ribbons, cos lettuce, remaining mint leaves, cashews and red onion. Slice cooled chicken and add to salad with half of the raita. Serve remaining raita in a bowl to the side. This is delicious as a salad or served in warmed wraps or roti.

CHEF’S TIP: Cucumber is 96 percent water which can cause sauces containing it to become too runny. Salting, grating cucumber and allowing it to sit in a sieve speeds up the water removal process. Salt and sit for 5-10 minutes then squeeze out liquid with your hands before adding to a sauce.

DESSERT

NO RWO O D

FOODLA ND

RASPBERRY & ALMOND F R A N G I PA N E TA R T I NGREDIENTS :

• 1 packet Careme Sweet Shortcrust Pastry • 1 cup castor sugar • 200gms unsalted butter, softened • 2 cups almond meal • 2 eggs • 1/4 cup flour • 2tsp vanilla bean paste • 2 punnets of fresh raspberries • 250gms mascarpone • 1 block Sweet-As-Choc Raspberry & Marshmallow • Icing sugar

Defrost Careme pastry in fridge overnight. Roll out on a cold bench. Place a 24cm tart tin on top of the pastry and cut out a circle around the tin 2cm wider than the edge of the tin. 2 . Take this pastry circle and gently transfer it into tart tin pressing up the outer part of the circle around the sides of tart tin. Prick pastry all over with a fork. This now needs to be baked blind. 3 . To bake blind, cover pastry with a large piece baking paper (which covers the whole base and sides with paper to spare). Pour ceramic baking beans or dried pulses (ie pearl barley), evenly over paper and bake at 180 degrees Celsius for 15 minutes. Remove baking paper and baking beans and return uncovered for a further five minutes. The pastry shell is now blind baked. 4 . Meanwhile cream sugar, vanilla and butter in a food 1.

professor until pale. Add the almond meal and mix for a further minute. Whilst food processor is running add eggs one at a time. 5 . Add flour and pour into blind baked pastry shell. Bake at 180 degrees for 35-40 minutes. Allow to cool on bench. Do not refrigerate cooked tart as it causes the filling to set too hard. It is safe to keep in an air tight container at room temperature for 24 hours 6 . To serve, mash one punnet of raspberries through mascarpone and swirl this all over the top of the tart. Pile the other punnet of raspberries on top and garnish with SweetAs-Choc shards and a dusting of icing sugar. Baking the pastry “blind” is an excellent skill to master. It ensures a crisp pastry base without overcooking the filling.


W H AT TO PACK For an easy breezy holiday, pack easy to wear items that don’t need much ironing. Layering your looks and adding fun accessories will get you in the holiday mood.

SERAFINA BOUTIQUE tassel on hoop $29.95

SPORTSGIRL Riveria wide brim boater hat $29.95

NORWOOD PLACE NEWSAGENCY awaken the brave travel journal $29.99, Sheaffer ballpen $29.95

K RYSTAL

SAVAGE

TRAVEL

A S S OCI AT E S

SPECSAVERS Carla Zampatti sun rx 05 $249

E XP E RT

OPENING DOORS TO A WORLD OF AMAZING EXPERIENCES With years of travel experience and a wealth of world-wide connections, our business leader Krystal Savage and the team take the time to understand your travel dreams and aspirations to create a tailor-made holiday experience that is perfectly you. What's more, the team’s passion and dedication doesn't end with a ticket, they're available every step of the way and that's what really sets us apart. From river and ocean cruising to culinary adventures, escorted rail touring and luxury retreats, just imagine where a conversation with us might take you. Romantic Rhone and Seine - Fly Free*

Romantic

G O T T R AV E L INSURANCE?

RHONE & SEINE 1 5 D AY S F R O M

$

11,095 All-inclusive Luxury River Cruising

15 Day APT Europe River Cruise Arles to Paris Return flights Adelaide to Europe including prepaid taxes up to $300* • 14 Nights accommodation staying onboard MS AmaLyra • Enjoy 41 Meals, including 14 Breakfasts, 13 Lunches, 14 Dinners • A range of complimentary beverages served on board • Room service and complimentary laundry for select suites • All-inclusive sightseeing in up to 15 destinations • APT's Freedom of Choice Inclusions in 11 locations • Expert APT Cruise director. T & C’s - Conditions apply. Prices are correct as at 8 Aug 2018 and based on 23 May 2019 departure. Offer valid until 30 Nov 2018. Deal ID 5212668

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AUSTRALIA POST Did you know Australia Post do travel insurance? Protect yourself from the unexpected on holiday. Comprehensive or basic cover, single or multi-trip policy, international or domestic destination, they’ve got you covered.

SPORTSGIRL basket circle sling bag $79.95 SPORTSGIRL 90’s gingham dress $79.95 SPORTSGIRL white slogan tee $29.95 COTTON ON Rubi soho satin scarf $9.95 10 YEAR WA R R A N T Y 4 SPINNING WHEELS TSA LOCK

DETAILS HANDBAGS American Tourister small suitcase $220 large suitcase $270

Profile for Style Media & Co

Norwood Place Spring Summer 2018  

Say hello to spring with the latest fashion, food and lifestyle trends

Norwood Place Spring Summer 2018  

Say hello to spring with the latest fashion, food and lifestyle trends