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A SELECTION OF WORK I HAVE COMPLETED OVER THE LAST 5 YEARS FROM STUDENT WORK THROUGH TO THE CURRENT CONCEPTS I AM WORKING ON. PDFS OPEN FULL SCREEN TO NAVIGATE THROUGH EACH PAGE USE THE SCROLL FEATURE ON YOUR MOUSE OR ARROW DOWN. TO EXIT FOLIO PRESS ESC KEY. HANNAH BLACKMORE 0404 176 318 [email protected] PORTFOLIO
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HANNAH BLACKMORE FOLIO

Mar 19, 2016

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Page 1: HANNAH BLACKMORE FOLIO

A selection of work i hAve completed over the lAst 5 yeArs from student work through to the current concepts i Am working on. pdfs open full screen to nAvigAte through eAch pAge use the scroll feAture on your mouse or Arrow down. to exit folio press esc key.

hAnnAh blAckmore 0404 176 318 [email protected]

portfolio

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design experience

2004 – current Acp publishing Art director working with well known AustrAliAn titles such As• the AustrAliAn women’s weekly • gourmet trAveller• womAn’s dAy• tAke 5• AustrAliAn house & gArden,

design - booksdesigning books for the Above mAgAzines, from initAl concept through to lAying out book.

re-printed titles • reprinting preViOUSly printed books• Updating imprint/barcOdeS etc

pre-press• image retOUching• cOlOUr cOrrectiOn• deep etching• creating cOntact SheetS

art directiOn/Styling• directing phOtOShOOtS • wOrking with phOtOgrapherS And stylists.• Styling

admin/print prOdUctiOn• liaSing with printerS• creating print ready artwOrk • cOlOUr checking prOOFS

mArketing design• art directOr FOr all mArketing work• pOS FOr new bOOkS• brOchUreS/ catalOgUeS • directing phOtOShOOtS• managing jUniOr mArketing designer

illustrAtion• prOdUced pUbliShed illustrAtions in A rAnge of cookbooks produced by Acp

non-design experience

2005 jUn – 2007 w cue clothing co chAtswood chAse sAles + customer servicebanking/admin/cleaning

2004 jUn – 2005 jan innovAtions csr inbOUnd / OUtbOUnd SaleSprocessing ordersgenerAl Admin

2004 jan - dec wine society | csr OUtbOUnd SaleS/inbOUnd processing ordersdispAtching orders

1999-2003 sep homecAre direct shopping customer service repcUStOmer SerVice/ inbOUnd callSoffice duties

work history

2003-2004 sydney design centre enmore grAphic design AdvAnced diplomA (credit)

2002-2003 sydney design centre enmoregrAphic design diplomA (credit)

2001-2002 sydney design centre enmoredesign fundAmentAls certificAte 1v

1988 / 1998 S.c.e.c.g.S. redlAnds completed higher school certificAte

in-design (cs) high skill level

photoshop (cs3) high skill level

illustrAtor (cs3 ) high skill level

flAsh mx med skill level

dreAm weAver med skill level

quArk med skill level

ms word med skill level

mAc And windows os

AcrobAt professionAl

Adobe distiller

01 02 03

educAtion progrAm skills

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A selection of externAl design work including publishing + idenityFreelance prOjectS

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THE AUSTRALIAN

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THE AUSTRALIAN

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Cooking classes with the experts

The Australian Women’s Weekly Cooking School

Baking Demonstration ClassExclusive Launch for Staff only

When September 29th 6-8pm Class price $90 – Book now

as places are limited E-mail [email protected]

staff only

launch offer

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THE AUSTRALIAN

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Cooking classes with the experts

Date AWW Cooking Classes

13 October 2009 (6-8pm) The Complete Cook - Chocolate Cooking Class

20 October 2009 (6-8pm) Fish & Seafood Cooking Techniques Demonstration

27 October 2009 (6-8pm) Cooking Dinner for Friends Cooking Class4 November 2009 (6-8pm) Classic Christmas Baking Demonstration

10 November 2009 (6-8pm) Classic Christmas Baking Demonstration17 November 2009 (6-8pm) Christmas Celebrations – Traditional Dishes Demonstration

24 November 2009 (6-8pm) The Perfect Party – Finger Food & Cocktails Cooking Class

1 December 2009 (6-8pm) Tapas – Celebration Food Demonstration5 December 2009 (10-12am) Kids’ Cakes – Creating a Gingerbread House Cooking Class

8 December 2009 (6-8pm) Picnics for the Holiday Season Cooking Class

2 February 2010 (6-8pm) Post-Christmas Healthy Cooking Class9 February 2010 (6-8pm) Wok Simple – Perfecting Stir Fries Demonstration

16 February 2010 (6-8pm) Fast Cooking Ideas for the New Year Cooking Class

23 February 2010 (6-8pm) Fast Cooking Ideas for the New Year Cooking Class

Class Prices Demonstration classes are $90 and cooking

classes are $130. Corporate opportunites also available.

To book email [email protected]

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THE AUSTRALIAN

cooking

All classes are 2 hours long

book

now

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Cooking classes with the expertsFor the first time ever The Australian

Women’s Weekly is opening the doors of its famous Test Kitchen to the public. Be one of the first to learn hands-on cooking techniques from Pamela Clark, the Director of the AWW Test Kitchen.

Places are limited - book now so you don’t miss out.You will receive a free cookbook featuring the

recipes cooked in the class.

Pamela Clark Food Director The Australian Women’s Weekly Test Kitchen

staff only

launch offer

Exclusive Launch Demonstration for Staff onlySeptember 29th 2 hour Baking Demonstration Class

Class price $90 – Book now as places are limited Email [email protected]

logo & idenity ( print And web)design look And look of the AustrAliAn women’s weeklynew cooking school

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mAgAzine internAls ( lifestyle publicAtion)

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07Afi yeAr book (2007)prOject manager + art directOr 60 pAge yeArbook 2007 Afi AwArds

The l'orÉal Paris

AFI AWARDSYearbook

20075THE L'ORÉAL PARIS 2007 AFI AWARDS

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contents06 Messages 08 WALKING THE RED CARPET HOME

10 L’Oréal Paris 2007 AFI Australian Screenings 11 New developments & judging

11 WE REMEMBER 13 television nominees 15 NON-FEATURE NOMINEES 17 feature film nominees

19 International, visual effects & L’Oréal Paris young actor award nominees

20 TELEVISION CONTENDERS 27 Non-feature contenders 36 Feature film contenders 48 THE L'ORÉAL PARIS AFI YOUNG ACTOR AWARD

49 NEWS LIMITED READERS’ CHOICE AWARD50 Byron Kennedy award 51 AFI Raymond Longford award

53 Acknowledgements 55 sponsors & partners

YEARBOOK CREDITS Art Director Hannah Blackmore Editors Leta Keens & Stephanie Kistner Contributors thanks to Justine Beltrame, Zofia Zabielska, Christine

Whiston and ACP Books, and all others who contributed their messages and photographs Yearbook Coordinator Penny Kyprianou Production Hilary Johnson

Advertising Production Alana Meadows Publisher Australian Film Institute, 236 Dorcas Street, South Melbourne VIC 3205. 61396961844, [email protected]

Produced by ACP Books, a division of ACP Magazines Limited, 54 Park Street, Sydney NSW 2000 Printed by Energiprint Cover Emily Barclay Photographed by Justin Smith

Although every effort has been made to ensure the accuracy of the information contained in this publication, the publisher does not accept liability for errors or

omissions. Similarly, every effort has been made to obtain permission from copyright holders for material that appears in this publication. Enquiries should be

addressed to the publisher. Comments and opinions expressed in this publication are not necessarily those of the AFI and the AFI accepts no responsibility for

these comments and opinions. This collection © Copyright 2007 Australian Film Institute and individual contributors.

The Australian Film Institute has had a great year, which will culminate with the L’Oréal Paris 2007 AFI Awards celebrations. The Awards and the national telecast by the Nine Network will highlight our best film and television practitioners and focus national attention on their work.

The moving image is the pre-eminent language of the contemporary arts. This year’s features, shorts, animations, documentaries and television programs are a testament to the vitality, confidence and creativity of Australian screen culture today.

May I take this opportunity to thank our sponsors and supporters, in particular our principal government sponsor, Film Victoria; our major government sponsor, the Australian Film Commission, and, of course, our principal sponsor, L’Oréal Paris. Thanks also to the many committed jurors and AFI members for giving their time to view and vote. I am pleased to have this opportunity to acknowledge and thank our dedicated board and the AFI’s tireless and talented staff. I’d also like to acknowledge the commitment once again of our event partner, DCE. And finally I want to thank our charismatic and irrepressible CEO, James Hewison, for making this the most successful of years.

Enjoy the L’Oréal Paris 2007 AFI Awards, and long live Australian film and TV.

Morry Schwartz Chairman, AFI Board

The L’Oréal Paris AFI Awards are Australia’s premier industry awards ceremony, and Film Victoria is delighted to once again be the principal government sponsor.

The AFI Awards give us the opportunity to acknowledge and celebrate our screen culture, the talent of our practitioners, and the immense dedication and vision of the Australian film and television industry.

TTonight we recognise the stories that have captivated us over the past year. These stories reflect who we are and what we desire, our hopes and our dreams. Most importantly, they’re Australian stories.

I’m pleased to say that over the last year, Victoria has been home to many of these productions. At Film Victoria we are committed to supporting our screen practitioners to develop their projects through the life cycle of concept to script to screen.

Melbourne has been the proud host of the AFI Awards since 2001, and we will be thrilled to once again welcome the awards next year for the 50th anniversary celebrations.

On behalf of the Film Victoria board and staff, I would like to congratulate all of the nominees and winners of the L’Oréal Paris 2007 AFI Awards.Have a fantastic evening.

John Howie President of Film Victoria

messagesWelcome to the most IMPORTANT night on the calendar

for Australia’s film & television industry.

FROM top to bottom Mark Tucker, Managing Director, L’Oréal Australia; John Brumby MP, Premier of Victoria; John Howie, President of Film Victoria;

Morry Schwartz, Chairman, AFI Board; Dr George Miller, AFI Patron; internationally award-winning actor and AFI Ambassador Cate Blanchett.

m

Two reasons to love the AFI.First, as an antidote to the ‘Culture Wars’.

This divisive political artefact imported from the USA drives me nuts. Australia has so little culture to call its own…why fight over it? It’s like watching bald men fighting over a comb. The AFI understands we must do the opposite…unify to celebrate our ‘Australianness’ in all its dimensions. And for half a century this wonderful institution has sought to champion our culture through Moving Image.

Second, this country has talent to burn. I see it everywhere…in young actors and crew and technicians, across the live action, and digital realms. Yet all too often there is no continuity of work to sustain and grow their skills, or to avoid brain-drain. These awards help stem that tide by acknowledging the best labours of our film and television practitioners, encouraging them in the pursuit of excellence.

Dr George Miller AFI Patron

It is with great pleasure that I welcome Australia’s film and television industry to Melbourne – home of the L’Oréal Paris 2007 AFI Awards. Our Government, in partnership with Film Victoria and the Victorian Major Events Company, has been very proud to host this prestigious event over the past seven years.

Melbourne is renowned as one of the world’s great major events destinations. From the Melbourne Winter Masterpieces exhibition series to the Formula One Grand Prix and the Melbourne International Comedy Festival, there is something for everyone to enjoy.

The AFI Awards were first held in our city in 1958 as part of the Melbourne Film Festival. Today, this exceptional event continues to promote and celebrate the achievements of Australia’s film and television industry, both here and overseas.

I would like to thank the Australian Film Institute for acknowledging the success and strength of our country’s talented screen professionals over the past 49 years – and I look forward to the 50th Anniversary in 2008.

Congratulations to all of the nominees in the L’Oréal Paris 2007 AFI Awards.

John Brumby MP Premier of Victoria

THE L'ORÉAL PARIS 2007 AFI AWARDS 06 THE L'ORÉAL PARIS 2007 AFI AWARDS MESSAGES 07

L’Oréal Paris is delighted to be back as naming rights sponsor of the 2007 AFI Awards for the third consecutive year. We are truly excited to be part of the energy, creativity and, of course, glamour that surrounds Australia’s premier film and television awards.

L’Oréal Paris is a proud sponsor of the arts both locally and internationally including a successful partnership with the Cannes Film Festival that has now spanned a decade. Additionally, our team of global spokesmodels includes some of the world’s leading actresses and actors such as Jane Fonda, Scarlett Johansson, Penelope Cruz, Michelle Yeoh, Aishwarya Rai and Matthew Fox.

L’Oréal Paris supports creative and talented people around the world from established stars to budding talents. In this vein, L’Oréal Paris is extremely proud to present the L’Oréal Paris AFI Young Actor Award – an award which includes a financial prize of AU$20,000 to help a young actor fulfil their dreams.

We hope that you enjoy the excitement and glamour of the 2007 L’Oréal Paris AFI Awards.

Mark Tucker Managing Director, L’Oréal Australia

It is the year of the Pig in the Chinese calendar, however with the particularly dense wealth of vision in this year’s AFI line up one has to wonder if it is in fact the Year of the Australian director.

Both Cherie Nowlan and Tony Ayres return to our screens with potent second features, which as we all know is no mean feat. The prodigiously talented Richard Roxburgh swaps hats to powerful effect. Michael James Rowland creates the singularly unique and extremely timely Lucky Miles and Matthew Saville has delved into the world of isolation and fear with Noise, just to name a few.

Then again could it be the year of the writer?As we approach the very golden 50th year

of the AFIs the craft of film making in Australia remains unparalleled and as always performances are strong, surprising and illuminating. What do we put in our water they wonder overseas? What is our secret? Persistence perhaps? Curiosity? Open mindedness? Lack of fear?

The cinematographic challenge remains only to keep our senses as engaged and alive as they appear to be this year, and to continually assess the evolving nature of the form.

Here’s to the future. Congratulations to everyone across all categories.

Cate Blanchett AFI Ambassador

The glamour of the red carpet; the anticipation of

the nominees…the annual AFI Awards have become

our night of nights. From humble beginnings, the

Awards have become an essential event on the

international awards circuit, says Margaret Merten,

associate editor of Harper’s BAZAAR.

Back in 1958, the AFI Awards were a pretty small

affair. Our now thriving film industry was in its

infancy and overseas productions like On The

Beach and The Sundowners garnered most of

the attention. It was also a time when nominees

purchased their own clothes or pulled something

out of the back of the wardrobe. Now, on the eve

of the AFI’s 50th anniversary and, fittingly, in

an era in which L’Oréal Paris, the world’s largest

international cosmetic company, has formed an

alliance with the Australian film industry, the

awards rival Hollywood for glamour and style.

The red carpet arrivals, broadcast on

commercial TV, feature the film and TV industry

A-List, coming home to celebrate. It’s become

compulsory viewing for many of us, a chance

to see those luminous screen sirens up close.

Last year, Cate Blanchett wore artistic LA label

Rodarte, while Emma Lung sported a jewel-toned

dress by local favourite, Scanlan & Theodore.

Actress Susie Porter recalled the early days when

she saved up to buy a Collette Dinnigan dress to

wear to the Awards; now Dinnigan and a dozen

other designers would happily send anything she

desired (though, true to her quirky style, Porter

chose vintage last year). It’s refreshing to see

that even our greatest stars still have strong

opinions and are not easily swayed by studio

executives and publicists.

Australia’s movie and fashion industries have

matured at a similar rate. Designers like Alice

McCall, Sass & Bide and Collette Dinnigan are

getting international recognition, worn by local

and international stars. We have an almost unfair

allocation of world-class actors: Nicole Kidman,

Geoffrey Rush, Heath Ledger, Eric Bana, Toni

Collette, Rachel Griffiths, Rose Byrne, Russell

Crowe, Julian McMahon, Jacinda Barrett, Sarah

Wynter and newcomer Abbie Cornish. The

“Aussie Larrikin” may still linger in their sense

of humour, but their sense of style puts them

at the top of the best-dressed lists. Since the

AFI Awards were first broadcast, we’ve noticed

a change in the fashions. The pressure is on to

look good for the cameras, yet the event is free

of the lobbying and stress that goes on overseas.

Actors and designers work very closely together,

to come up with an outfit that doesn’t subsume

the actor’s personality. There’s less drama and

– perhaps, disappointingly for us watching

at home – less disaster. Geoffrey Rush, who

hosts the Awards this year, says, “We’re moving

the show even closer to having its own unique

identity…laughs and glamour and local celluloid

is a tricky mix but we’re working on it!”

Our male actors have become fashion plates

in their own right; they wear a great suit without

losing that sense of down-to-earth charm. We

could say Errol Flynn was the first Australian

actor to really show the world how to look stylish;

he could even make a pair of green tights look

sexy. Russell Crowe wears Armani in his own

way, Geoffrey Rush looks impeccable in a suit,

pirate garb or even a kimono; Hugh Jackman

puts James Bond to shame in a tux and Eric

Bana moves seamlessly from a classic suit to a

flannelette shirt and jeans. Even bad-boy Heath

Ledger wowed the crowds on the red carpet last

year, in a custom-made suit from Dunhill. He was

thrilled to be back on home ground. “Personally,

it’s so refreshing and liberating to come back

and act in your own accent,” he said at the time.

Whether it’s a pair of work boots with the suit, a

badge with personal meaning, a casual tie or un-

fussed hair, our actors look like they could drop

everything and change a tyre on the spot.

But it’s the women of Australian cinema who

really shine. They take risks, experiment with

colour and champion young designers. Last

year, Abbie Cornish wore a dress by Melbourne

designer Toni Maticevski, with gob-stopper

jewellery by Autore South Sea Pearls. Even

LA-based Sarah Wynter, who has her pick of

outfits from Armani and Dolce & Gabbana, loves

Australian fashion. She wore a dress by Lisa Ho

on the red carpet at last year’s AFI Awards and

lists Akira Isogawa, Collette Dinnigan, Trelise

Cooper and Toni Maticevski among her favourites.

“I like coming home so I can learn about all the

new designers,” she said recently.

Without the pressure and histrionics of many

Hollywood award ceremonies, stars at the AFI

Awards feel free to relax. They engage with

photographers on the red carpet, rely less on

stylists and have a great time. International

stars who attend are always amazed by both

the sophistication of the event and the

laid-back atmosphere.

Once the Baz Luhrman epic Australia is

released worldwide, the spotlight will really be on

this country and how we define ourselves. In the

meantime, we find the red carpet now stretches

from Hollywood to here and, come AFI Awards

time, we realise just how much talent still calls

Australia home.

Walking the RED CARPET home

The AFI AWARDS are intrinsically AUSTRALIAN – stylish and glamorous but laid-back and individual,

with just a touch of humour.

“They take risks, experiment with colour and champion YOUNG DESIGNERS.

CLOCKWISE from top right AFI Award winner, Claudia Karvan; Sarah Wynter, had her Australian feature film debut in Three Dollars;

icons of the film industry, Geoffrey Rush and Cate Blanchett; Emma Lung stars in the short fiction film Katoomba;

2006 AFI Award Winners, Emily Barclay, Best Lead Actress in Suburban Mayhem and Shane Jacobson, Best Lead Actor in Kenny.

THE L'ORÉAL PARIS 2007 AFI AWARDS

“On the eve of the AFI’S 50TH

ANNIVERSARY, the awards rival Hollywood for glamour.”

0908

51THE L'ORÉAL PARIS 2007 AFI AWARDS

BYRON KENNEDY

Award

1968 Ian Dunlop (Director)1970 Stanley Hawes (Director/Producer)1976 Ken G Hall (Director)1977 Charles Chauvel (Director/Producer/Writer)1978 McDonagh Sisters Paulette, Phyllis & Isobel (Filmmakers)1979 Jerry Toeplitz (Founding Director AFTRS)1980 Tim Burstall (Director)1981 Phillip Adams (Producer/Journalist)1982 Eric Porter (Animator)1983 Bill Gooley (Film Technician)1984 David Williams (Exhibitor/Distributor)1985 Don Crosby (Actor)1986 Barry Jones MP (Federal Minister and First Chairman AFTRS)1987 Paul Riomfalvy (First Director NSW Film Corp)1988 Russell Boyd (Cinematographer)1989 John Meillon (posthumous) (Actor)1990 Peter Weir (Director)1991 Fred Schepisi (Director)1992 Lee Robinson (Director)1993 Sue Milliken (Producer)1994 Jack Thompson (Actor)1995 Dr George Miller (Director)1997 Jan Chapman (Producer)1998 Charles ‘Bud’ Tingwell (Actor)1999 John Politzer (Exhibitor/Distributor)2000 Anthony Buckley AO (Producer)2001 David Stratton (Film Critic)2002 Patricia Edgar (Producer)2003 Ted Robinson (Writer/Producer/Director/Choreographer)2004 Patricia Lovell (Producer)2005 Ray Barrett (Actor)2006 Ian Jones (Writer/Producer/Director)

1984 Roger Savage

1985 Andrew Pike

1986 Nadia Tass and David Parker

1987 Martha Ansara

1988 George Ogilvie 1989 Jane Campion 1990 Dennis O’Rourke

1991 John Duigan 1992 Robin Anderson & Bob Connolly1993 Adrian Martin, Matt Butler,

Evonne Chesson and Gary Warner1994 John Hargreaves1995 Jill Bilcock1996 Laura Jones1997 John Polson1998 Alison Barrett and Arthur Cambridge1999 Baz Luhrmann and Catherine Martin2000 Matt Wheeldon, Gary Doust,

Stephen Jenner and David Barda2001 Ian David 2002 Rachel Perkins2003 Dion Beebe 2004 John Clarke2005 Chris Kennedy2006 Rolf de Heer

The BYRON KENNEDY AWARD is awarded for outstanding creative enterprise within the film and television industries. This award is given to an individual, usually early in their career, whose work embodies the qualities of Byron Kennedy: innovation, vision and the relentless pursuit of

excellence. The award is presented by Kennedy Miller, in association with the AFI, and includes a cash prize of $10,000.

The AFI RAYMOND LONGFORD AWARD is named in honour of Raymond Longford, one of Australia’s great filmmaking pioneers, and is the highest accolade the AFI can bestow on an individua

in the film and television i

AFI Raymond Longford Award

THE L'ORÉAL PARIS 2007 AFI AWARDS CHAPTERNAME50

Above Well respected Australian director Rolf de Heer accepts the 2006 Byron Kennedy Award, his many highly-acclaimed feature films –

Dr Plonk, Ten Canoes, The Tracker, Bad Boy Bubby – showcasing his talent as director, writer and producer.

“Receiving the Byron Kennedy Award was, for me, a highlight

in a night of highlights, in a year of highlights, because I felt that what was BEING RECOGNISED was not just “Ten Canoes” and the

effort it took, but all the films I’ve done, and the all

the effort of a lifetime so far.

2006 Winner Rolf de Heer

Above Winner of the 2006 AFI Raymond Longford Award, Ian Jones, receives recognition for his outstanding involvement in Australian television and film.

The Longford Award was a great SURPRISE

to me and an even greater honour. It was all a matter of luck that

I was working with WONDERFUL PEOPLE when exciting

opportunities emerged. The rest was just hard work and

one hell of a lot of fun. My thanks to the AFI for

this generous recognition.”2006 Winner Ian Jones

Page 8: HANNAH BLACKMORE FOLIO

08

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Invest in metallic fl ats for no-fuss nightsWhile heels make the top of the list when it comes to eveningwear, fl ats can be a

night-time staple – but if you’re going to go for the comfort factor, make them metallic for the after-hours allure you desire.

RULE BOOK

Wear it with confi dence Smart casual, cocktail, semi-formal – modern dress codes are a minefi eld of sartorial confusion. Whatever you’re sporting, “You have to own your look,” says Zoe, so make sure you serve it up with a good dose of

confi dence. While dress codes are more relaxed than ever, a little effort never goes astray. The only time you really have to go all out is for a white tie event: “White tie is even more formal than black tie – it’s all-out glamour,” says Zoe.

1

Rediscover your waistYes, belts can be practical

(they do help keep your pants up after all) but they can also be purely pretty. Get inspired by designers like Lisa Ho who does a maxi-dress with a highlighted waist to perfection. An embellished waist-cincher makes any dress modern and gives your curves the attention they deserve.

2Belt, $59 (sml-lge), David Lawrence, 1800 100 366.

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Belt, $59 (sml-lge),

“It can be very chic,” says Zoe. “We’ve all seen

Claudia Schiff er wear a Chanel couture gown

with fl ats and it looked incredible. Also a great

choice if you don’t want to tower over your date!”

Ditch the dress in favour of a skirt and top comboWe all love the dress. But how many

times can you seriously wear that bright fl oral maxi without the fashion police dragging you away? So, instead of buying fi ve new frocks you’ll wear once, opt for a skirt-and-top combo instead. Choose a statement style in a party-friendly fabric and team with a classic top. It’s modern, effortless and when you can mix and match, it’s versatile too.you can mix and match, it’s versatile too.

Shop online for the perfect party frockthe perfect party frockYou don’t have to go far to fi nd You don’t have to go far to fi nd formal frocks online. In fact, formal frocks online. In fact, you’re spoilt for choice. For top-you’re spoilt for choice. For top-shelf goods, the ever-faithful shelf goods, the ever-faithful net-a-porter.com has a super net-a-porter.com has a super quick turnaround time, while quick turnaround time, while closer to home you’ll fi nd frockshop.com.au and mycatwalk.com serving up a party-ready range of covetables from some of the best Australian designers like Sass & Bide.

Dress, $479 Dress, $479 (xsml-med), (xsml-med), Manning Cartell, Manning Cartell, (02) 8399 3877. (02) 8399 3877. (note to art: shop (note to art: shop til you drop buy)til you drop buy)

Shoes, $109.95 (5-11), Glamour Puss from Wanted Shoe Co., 1800 781 733.

Top, $110 (6-14), Melinda and Narina, 0411 727 262.

Skirt, $750 (0-4), Zimmermann, (02) 9294 2218.

Clutch, $119.95, Sachi, Clutch, $119.95, Sachi, 1800 651 185.

5

it comes to eveningwear, fl ats can be a night-time staple – but if you’re going to go for the comfort factor, make them metallic for the after-hours

night-time staple – but if you’re going to go

” says Zoe. “We’ve all seen

night-time staple – but if you’re going to go

Gucci by Gucci Parfum, $344 (50mL),

(02) 9695 5678

4

” says Zoe. “We’ve all seen

Claudia Schiff er wear a Chanel couture gown

with fl ats and it looked incredible. Also a great

choice if you don’t want to tower over your date!”

Ditch the dress in favour of a skirt and top comboWe all love the dress. But how many

Shoes, $109.95 (5-11), Glamour Puss from Wanted Shoe Co., 1800 781 733.

choice if you don’t want to tower over your date!”choice if you don’t want to tower over your date!”

Super-stylist RACHEL ZOE explains the silly season’s new dress code.

Shoes, $29.95 (5-10), Shoes, $29.95 (5-10), Therapy, (03) 9646 3996. Therapy, (03) 9646 3996.

Invest in metallic fl ats for no-fuss nightsWhile heels make the top of the list when it comes to eveningwear, fl ats can be a

Earrings, $88, Sophie Kyron Earrings, $88, Sophie Kyron Jewellery, (08) 9384 4975.Jewellery, (08) 9384 4975.

Adopt a new party perfumeAdopt a new party perfumeYou’ve got Clinique Happy You’ve got Clinique Happy for day and Chanel Coco for day and Chanel Coco

Mademoiselle for evening – but the Mademoiselle for evening – but the new breed of super sensual ’fumes new breed of super sensual ’fumes are perfect for boogie nights. are perfect for boogie nights. Intense, spicy and utterly sexy, Intense, spicy and utterly sexy, they’re the sweetly-scented cherry they’re the sweetly-scented cherry atop your party outfi t. We love the atop your party outfi t. We love the luxury-edition Gucci by Gucci.luxury-edition Gucci by Gucci.

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Your new party

Page 9: HANNAH BLACKMORE FOLIO

book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.

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$29 Skirt, (6-14), Jay Jays,Skirt, (6-14), Jay Jays,

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Just Jeans,1800 630 122.

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1. A clean-wash skinny in black. “This jean will take you easily from day to night. The clean skinny is extremely versatile and can be worn with fl ats or chunky heels and will still be relevant for the next few seasons.” 2. A pair that you feel good in. “No matter what style – jeans perfect for your silhouette are a wardrobe essential. Try on every pair of jeans in store if you have to, or head straight to General Pants Co. Here, staff are fully trained on all things denim and can help you fi nd your perfect fi t. If it looks great on you, buy it in fi ve diff erent washes.” 3. A classic boot-cut or straight-leg in a classic wash. “It transcends trends and is a defi nite must-have. A good classic cut can take you anywhere. Choose a style that you can wear with anything and everything in your wardrobe.” 4. A pair of denim cut-off s. “From the beach to an Erin Wasson-style night on the town, this is a must-have item. Denim cut-off s are even great to wear through the colder months with opaque tights and heels.” 5. A new style each season. “One pair of on-trend jeans instantly transforms your entire look and can make last season’s tops look fresh and new. This season it’s all about distressed denim, super skinnies and boyfriend jeans.”

1. Black: $149.99 (28-36), Mavi Jeans, (02) 9699 2118.2. Distressed boyfriends: $139.95 (24-32), Grab, (03) 9411 0000.3. Shorts: $79.95 (6-14), One Teaspoon, (02) 9310 7522.4. Skinny leg: $189.95 (8-14), Mimosa, (02) 6680 8060.5. Classic bootcut: $89.95 (6-16), Sportsgirl, 1300 250 100, sportsgirl.com.au.

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Page 10: HANNAH BLACKMORE FOLIO

idenity blAckmore design groupbrochure ( 4 colour gAte fold)

1 2 3

4 5 7

8 9 10

11 12 13

17

21 19

BUILDINGINFORMATION+ LOCATIONS

14

20

6 15 16

18

“PROJECT MANAGEMENT OF ASIAN PRODUCTS

IS ESSENTIAL DUE TO THE COMPLEX RANGE

OF STANDARDS THAT ARE EXPECTED BY THE

MARKET. IT’S REALLY A QUESTION OF BEING

SENSITIVE TO THE ISSUES PLACED BEFORE

YOU AND ACTING IN A MANNER THAT RETAINS

FACE FOR BOTH PARTIES”

“MOST CLIENTS PURCHASE ON OPTION ON

LAND WITH A THEORETICAL OUTCOME,

RARELY DO THEY REALISE IN SOME CASES THE

POTENTIAL FOR SIGNIFICANTLY

GREATER OPTIONS”

“BEST OUTCOMES REQUIRE THE SYNERGIES

OF BOTH THE ENTERPRENEUR AND THE

DESIGNER. THE ENTERPRENUR UNDERSTANDS

THE COMMERCIAL REALITIES AT “MARKET PLACE”

AND THE ARCHITECT IS CHALLENGED TO

INNVOATE WITHIN THEIR BROAD PARAMETERS.

THIS IS BOTH CHALLANGING AND REWARDING”

“IT IS IMPORTANT THAT ARCHITECTS

NOT ONLY CAPTURE THE IMAGINATION

OF THEIR AUDIENCE BUT ALSO PROVIDES SOLID

ADVICE IN ISSUES OF SUSTAINABILITY, ENERGY

CONSERVATION AND COMFORT”

1 RESIDENTIAL DEVELOPMENTWINDMILL ST, THE ROCKS

2 RESIDENTIAL DEVELOPMENTLAUDERDALE AVE, MANLY

3 RETAIL DEVELOPMENT HARBOURSIDE SHOPPING CENTRE, DARLING HARBOUR

4 TRANSPORT INFRASTRUCTURETNT MONORAIL, SYDNEY

5 RESIDENTIAL DEVELOPMENTNORTH STEYNE, MANLY

6 TRANSPORT INFRASTRUCTURE MANLY WHARF

7 RESIDENTIAL DEVELOPMENTOSBORNE RD, MANLY

8 RESIDENTIAL DEVELOPMENTCOMMONWEALTH PARADE, MANLY

9 RESIDENTIAL/RETAILBOND STREET, MOSMAN

10 RESIDENTIAL DEVELOPMENT RIENZI BUILDINGWEST ESPLANADE, MANLY

11 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY

12 RESIDENTIAL DEVELOPMENT ADDISON RD, MANLY

13 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY

14 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY

15 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY

16 RESIDENTIAL DEVELOPMENT NORTH STEYNE, MANLY

17 EDUCATION CENTRECUMBERLAND COLLEGE SPORTS HALL, QLD

18 RESIDENTIAL DEVELOPMENTNORTH STEYNE, MANLY

19 HIGHRISE OFFICE BUILDINGHO CHI MINH CITY, VIETNAM

20 HIGHRISE OFFICE BUILDING CLARENCE STREET, SYDNEY

RESIDENTIAL DEVELOPMENT

SYDNEYCONTACT INFOLEVEL 4, 60 YORK STREET2000, NSW, SYDNEY, AUSTRALIAPHONE +612 9299 3100 FAX +612 9299 3766 ACN 003 699 358 EMAIL [email protected]

VIETNAMCONTACT INFO2K HO XUAN HUONG STREETDISTRICT 3, HO CHI MINH CITY, VIETNAMPHONE +848 9300 313 FAX +848 9300 310

ARCHITECTURE DEVELOPMENT +PROJECT MANAGEMENT URBAN PLANNING

CONTACT INFORMATION

BDG DESIGNS AND PROVIDES CREATIVE SOLUTIONS FOR COMMERCIAL PROBLEMSIN BOTH RESIDENTIAL AND RETAIL DESIGN. BDG WILL ANALYSE THE MARKET BY INVESTIGATING USER PROFILES AND CREATIVE “WORKSHOPPING” IDEAS WITH THE CLIENT TO DEVELOP PLANNING, FACILITIES MIX AND SYMBOLIC DESIGN BRIEFS WHICH WILL ULTIMATELY BECOME DA’S. BDG HANDLES ALL PROCESSES, INCLUDING; FEASABILITIES, COST PLANS, TARGET MARKET STRATEGIES, APPROVALS, CONTRACT MANAGEMENT, SALES AND MARKET ADVICE. BDG’S CLIENT BASE CONSISTS OF REPEAT DEVELOPERS ,INVESTORS AND THOSE WHO WISH TO INVEST IN THE PROPERTY DEVELOPMENT INDUSTRY

BDG WAS FORMED IN 1988 BY ROBERT BLACKMORE, NOW CHAIRMAN OF THE COMPANY AND PAST MANAGING DIRECTOR OF ARCHITECTURE OCEANIA

COMPANYINFORMATION+ OVERVIEW BLACKMORE

DESIGN GROUP

“.”

(CLARKE, PERRY, BLACKMORE) ESTABLISHED 1981.BDG’S CLOSE ASSOCIATION WITH NORFOLK GROUP AUSTRALIA, A PROFESSIONAL PROPERTY DEVELOPMENT COMPANY, BRINGS THE ADDED ADVANTAGE OF UNDERSTANDING, IN DETAIL, THE RISK REQUIREMENTS OF PROPERTY DEVELOPMENT AND THE NEED FORFLEXIBILITY IN A CHANGINGMARKET PLACE.

THIS ASSOCIATION WAS TESTED IN THE EMERGING ECONOMY OF VIETNAM WITH THE 120 ROOM NORFOLK HOTEL AND THE PDDOFFICE BUILDING BOTHIN HO CHI MINH CITY AND BOTH PIONEER PROJECTS FOR THIS COUNTRY. THESE PROJECTS ARENOW CONSIDERED THE MOST SUCCESSFUL JOINT-VENTURE PROJECTS IN VIETNAM TO DATE.

+PROJECT MANAGEMENT URBAN PLANNING

BLACKMOREArCHITeCTS & ProjeCT mANAGerS

dEsign gROup

010

Page 11: HANNAH BLACKMORE FOLIO

Pamela8

handbag essentials + gifts

pAmelA6 cAtAlogue (4pp mini book)logo + smAll print cAtAlogue for new brAnd pAmelA 8.

011

Page 12: HANNAH BLACKMORE FOLIO

A selection of my fAvourite books. designed + some Also syled by myself.published books

Page 13: HANNAH BLACKMORE FOLIO

book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.

013

the country table

6

the country table

7

the country table

7

I N T R O D U C T I O N 8

A H E A RT Y B R E A K FA S T 1 0

A C U P PA O N T H E V E R A N DA H 3 2

L E T ’ S E AT O U T D O O R S 5 8

F E E D I N G T H E S H E A R E R S 8 6

S U N DAY L U N C H 8 8

S E E YO U AT T H R E E 1 1 6

B E S T I N S H OW 1 4 2

W I N T E R B Y T H E F I R E 1 4 4

T H E J A M PA N 1 7 8

G L O S S A RY 1 9 4

I N D E X 1 9 6

C O N V E R S I O N C H A RT 1 9 9

FRACTIONS INGREDIENTS

½ ¼ ¾ ¹⁄³ ²⁄³ ¹⁄8

FRACTIONS METHOD

½ ¼ ¾ ¹⁄³ ²⁄³ ¹⁄8

see you at 3pm

127

You need approximately 2 large overripe

bananas (460g) for this recipe.

450g can crushed pineapple in syrup

1 cup (150g) plain flour

½ cup (75g) self-raising flour

½ teaspoon bicarbonate of soda

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup (200g) firmly packed brown sugar

½ cup (45g) desiccated coconut

1 cup mashed banana

2 eggs, beaten lightly

¾ cup (180ml) vegetable oil

cream cheese frosting

30g butter, softened

60g cream cheese, softened

1 teaspoon vanilla extract

1½ cups (240g) icing sugar

1 Preheat oven to 180°C/160°C fan-forced.

Grease deep 23cm-square cake pan, line base

with baking paper.

2 Drain pineapple over medium bowl, pressing

with spoon to extract as much syrup as possible.

Reserve ¼ cup (60ml) syrup.

3 Sift flours, soda, spices and sugar into large

bowl. Using wooden spoon, stir in drained

pineapple, reserved syrup, coconut, banana,

egg and oil; pour into pan.

4 Bake cake about 40 minutes. Stand in pan

5 minutes; turn, top-side up, on wire rack to cool.

5 Meanwhile, make cream cheese frosting.

Spread cold cake with frosting.

cream cheese frosting Beat butter, cream cheese

and extract in small bowl with electric mixer until

light and fluffy; gradually beat in icing sugar.

prep and cook time 1 hour 10 minutes

serves 12

nutritional count per serving 21.1g total fat

(6.6g saturated fat); 1881kJ (450 cal);

59.5g carbohydrate; 4.5g protein; 2.2g fibre

H U M M I N G B I R D C A K E

T H I S M O I S T, L U S C I O U S CA K E F R O M T H E

A M E R I CA N D E E P S O U T H T R A N S L AT E S

A S D E L I C I O U S I N A N YO N E ’ S L A N G UAG E .

M A K E S U R E YO U D R A I N T H E P I N E A P P L E

T H O R O U G H LY F O R T H I S R E C I P E

OT H E RW I S E T H E CA K E W I L L B E S O G G Y.

the country table

126

FRACTIONS INGREDIENTS

½ ¼ ¾ ¹⁄³ ²⁄³ ¹⁄8

FRACTIONS METHOD

½ ¼ ¾ ¹⁄³ ²⁄³ ¹⁄8

the country table

74

C O R N E D B E E F W I T H P A R S L E Y S A U C E

1.5kg whole piece beef corned silverside

2 bay leaves

6 black peppercorns

1 large brown onion (200g), quartered

1 large carrot (180g), chopped coarsely

1 tablespoon brown malt vinegar

¼ cup (50g) firmly packed brown sugar

parsley sauce

30g butter

¼ cup (35g) plain flour

2½ cups (625ml) milk

¹⁄³ cup (40g) grated cheddar cheese

¹⁄³ cup finely chopped fresh flat-leaf parsley

1 tablespoon mild mustard

1 Place beef, bay leaves, peppercorns, onion, carrot,

vinegar and half of the sugar in large saucepan.

Add enough water to just cover beef; simmer,

covered, about 2 hours or until beef is tender.

Cool beef 1 hour in liquid in pan.

2 Remove beef from pan; discard liquid. Sprinkle

sheet of foil with remaining sugar, wrap beef in foil;

stand 20 minutes before serving.

3 Make parsley sauce.

4 Serve sliced corned beef with parsley sauce.

parsley sauce Melt butter in small saucepan, add flour;

cook, stirring, until bubbling. Gradually stir in milk;

cook, stirring, until sauce boils and thickens. Remove

from heat; stir in cheese, parsley and mustard.

prep and cook time 2 hours 30 minutes

(plus standing and cooling)

serves 4

nutritional count per serving 35.8g total fat (19.3g

saturated fat); 3520kJ (842 cal); 31g carbohydrate;

97g protein; 2.5g fibre

75

let’s eat outdoors

Page 14: HANNAH BLACKMORE FOLIO

clAssic book series( 200pp hArd cover books)selection of clAssic recipes014

Contents

Classic Butter Cakes 8

Classic Sponge Cakes 52

Classic Chocolate Cakes 84

Classic Fruit Cakes 108

Classic Syrup Cakes 164

Classic Dessert Cakes 188

EQUIPMENT 226 BAKING TECHNIQUES 228

GLOSSARY 234 CONVERSION CHART 236 INDEX 237

introduction 6

Page 15: HANNAH BLACKMORE FOLIO

book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.

015

IntroductionC A K E S

The Australian Women’s Weekly Test Kitchen

has a reputation for producing wonderful

recipes of all types, but when it comes to

baking, we lead the fi eld. The cakes in this

cookbook cover the spectrum, from the

simplest teacakes through to glamorous

dessert cakes, cakes for Christmas and just

about every other occasion. In fact, every

recipe you’d expect to fi nd in a collection of

classics. The recipes are triple-tested, often

more, and photographed beautifully.

Classic Cakes {7} introduction

Chocolate cakes – white, milk or dark – can be made by many different methods, the simplest method of all being melt and mix, where usually the whole process of making the mixture involves the use of just one bowl or saucepan and a spoon. The ever popular mud cakes are often made this way, simple to make and decadently rich to eat, this has to be

a winning combination. The only tricky part to making cakes by this easy method is cooling the melted ingredients to the right temperature before the eggs and dry ingredients etc., are added to the mixture. We use a regular supermarket-bought eating quality chocolate in our recipes for consistently good results.

SPONGE CAKESThe sponge-making method

involves lots of aeration. The

key to success is getting the air

into the mixture and holding it

there before and during the

baking. All sponge recipes

involve beating air into the

eggs. Some recipes tell you to

beat the whole eggs, others

just the egg whites, before

adding the sugar. The whole

egg method is easier, because

the egg yolks, which include

fat, make it almost impossible

to over-beat the mixture,

whereas the egg whites

can easily be over-beaten,

and then dry out, making it

diffi cult to dissolve the sugar.

Folding in fl our and any other

ingredients is where most

beginner cooks come unstuck.

If you’re having trouble using

a spatula, spoon or whisk

for the folding-in process,

try using your hand like a

rake, pulling the fl our etc., up

and through the egg mixture.

This works for me.

Most butter and fruit cakes are made by the “creaming” method. This is an easy method if you have an electric mixer, especially a stand-alone mixer – you can be doing other things while the mixer gets on with the job. A hand-held mixer works just as well, but boredom is inclined to set in, so there is a tendency to underbeat the mixture, resulting in a less than perfect cake.

The traditional method of creaming involved a lot of hard work, beating the butter, sugar and egg mixture either with your hand or with a wooden spoon. If you don’t have an electric mixer, it’s good to know that your hand will do a better, and quicker, job than a wooden spoon, simply because your hand is warm and will soften the butter more readily than the spoon. Do it once just for the fun – and feel – of it.

Butter and fruit cakes are fi rst cousins

DessertMost cakes can double as a dessert. Serve a

warm wedge of just about any cake you can think of – the microwave oven does a good job of this –

dollop the cake with ice-cream, custard (think fruit cake turning into a pudding here), half milk

and half pouring cream (great with a simple chocolate cake) or thick cream.

GLORIOUS CAKESBaking is fun and rewarding, and with a little practice

you’ll soon become an expert. Make notes to yourself

about textures of mixtures, beating and baking times; these

notes will help you remember and refi ne your techniques.

WHITE, MILK & DARK CHOCOLATE

{6}

Lining round cake pans Grease the cake pan evenly with either cooking-oil spray or melted butter or margarine. The greasing will ensure that the cake turns out of the pan nicely, also, it will hold the lining paper in place. Use the base of the pan as a guide to trace around the pan onto the lining paper (use either baking or greaseproof paper). Cut out the shape, slightly inside the tracing. Cut a strip of paper long enough to cover the side of the pan in one piece, and overlap a little at the ends. Fruit cakes need more than one layer of lining paper and the strip needs to be wide enough to cover the side, plus about 2cm for the base, plus about 5cm to extend the paper above the side of the pan. Make a fold about 2cm wide, along one of the long sides of the strip of paper. Snip along the strip, up to the fold, at about 2cm intervals. Position the long strip of paper around the inside of the pan. Position the base-lining paper in the pan. This method of lining a cake pan, usually with two or three layers of paper, acts as insulation during long slow baking.

LINING SQUARE CAKE PANS Cut strips of baking or greaseproof paper long

enough to cover the base and sides of the pan, and long enough to give you some paper to hold, in case

you need to lift the cake from the pan. Mostly, the pans are greased before they’re lined, this method is

usually used when mixtures are very wet or sticky.

LINING LAMINGTON OR BAR PANS

Cut a strip of baking or greaseproof paper long

enough to cover the base and sides of the pan, and

long enough to give you some paper to hold, if

needing to lift the cake from the pan. The recipes will

tell you to line the pan lengthways, crossways or both.

Cut a square of baking or

greaseproof paper in half

diagonally: be fussy about

cutting the paper neatly and

cleanly with sharp scissors.

Hold the triangle of paper so

the apex is pointing towards

you, fold one corner over and

around to form a cone, then

fold the other corner over and

around to fi nish the cone.

Make sure the three points

of the triangle are together,

and the two sides of the paper

are aligned as straight as

possible. If you’ve made a

good bag, you should not be

able to see through it at the

pointy end. Wriggle the paper

around until it’s all straight.

Fold a little of the top of

the bag over to hold the

points together, then staple it;

this is the best way to hold the

bag together. Half-fi ll the bag

with icing, cream, melted

chocolate etc., fold the top of

the bag over to enclose the

icing. Use sharp scissors to

snip a tiny hole at the pointy

end, you can always make the

hole bigger if you need to.

Paper piping bag

Sugar syrup can be used as is, or caramelised to various strengths and colours

by further boiling. Add sugar and the water to a heavy-based pan, stir over high heat, without

boiling, until sugar is dissolved. Use a brush dipped in water to brush grains from side of

pan. When sugar is dissolved, boil, without stirring, until the correct temperature is reached.

CANDY THERMOMETER TO USE A CANDY

THERMOMETER

CORRECTLY, PUT IT IN

A SMALL SAUCEPAN OF

COLD WATER AND BRING

IT TO THE BOIL. WHEN THE

SYRUP BEGINS TO BOIL,

PUT THE THERMOMETER

IN THE SYRUP; LEAVE

IT THERE UNTIL THE

CORRECT TEMPERATURE

IS REACHED THEN RETURN

THE THERMOMETER TO THE

PAN OF BOILING WATER,

TURN OFF THE HEAT, AND

COOL IN THE WATER.

Making toffee If you’re not using a candy thermometer, the water test is

perfect. Before you test the toffee, remove it from the heat and

let the bubbles subside completely. Drop about a teaspoon of

the hot toffee into a glass of tap-cold water, it will set

immediately it touches the water. There are different stages, the

fi rst stage is called “small crack”, then it goes to “hard crack”,

and, of course, there are stages in between. The important thing

is to make sure the toffee will set enough for your needs.

Take the toffee out of the water, and snap it with your fi ngers; if

you want the toffee even harder, return it to the heat and boil it

some more. It won’t take long to become darker and harder –

allow for the fact that it will continue to cook, even after it

comes off the heat, while the bubbles subside.

Egg whites To beat egg whites, the beaters and bowl

must be clean and dry; whites will not beat up if they’re in touch with fat or oil. Use a deep, not wide, bowl so the beaters can get down into the whites to create volume. Start beating on a low speed, gradually increasing the speed as the whites thicken to the correct stage for the recipe.

Egg whites used for friands must not be beaten too much at all; use a whisk, or a fork, it doesn’t really matter. The important thing is not to beat air into the whites, they simply need to be broken up evenly. Air only creates pockets, bubbles and tunnels in the dense friand mixture.

Folding-in egg whites This is a skill you must learn if you’re going

to become a good baker. It can be tricky when folding whites into a heavy mixture (such as chocolate or cake batter), or a lot of mixture. To loosen such mixtures, fold about a quarter of the whites through, using a spatula or whisk, then fold the remaining whites through in batches.

The action of folding means that you have to pull the ingredients together in such a way that you keep the air in the mixture. We prefer to use a rubber spatula for this, as you can scrape the side of the bowl, as you fold the ingredients together.

Rolling roulades & swiss rollsThe most common method is to turn the cake from the pan,

trim all sides, roll the hot cake loosely with (sugared) paper,

unroll, then re-roll it without the paper, cool; unroll, fi ll it, then

re-roll it. Another method is to cool the hot cake fl at before

fi lling and rolling. Another method is to roll the trimmed hot

cake, unroll it, and cool it fl at before fi lling.

Classic Cakes {231} Baking techniquesClassic Cakes {230} Baking techniques

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016book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.

Introduction 6

Classic Drinks & Nibbles 8

Classic Starters 34

Contents

TECHNIQUES 230 GLOSSARY 234

CONVERSION CHART 236 INDEX 237

Classic Puddings 112 Classic Cakes 144

Classic Pastr ies, Biscuits & Edible Gifts 176

Classic Boxing Day 220

Classic MainsClassic Mains

Seafood 52 52 Poultry 66

Beef 78 Pork 86

Classic Sides 98

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017

With more than 70 million cookbooks sold,

ACP Books is the publisher of some of the world's

best-selling books. Every book is prepared and

presented with great expertise and attention to detail.

Even more important, every single recipe is carefully

Triple Tested® in our famous Test Kitchen, giving

you the reassuring guarantee that comes with all

our cookbooks, wherever you are in the world

– success first time, every time.Sharing a meal at the family table is one of the most

important of all family rituals, celebrated in every

country of the world. Sadly though, as our lives

become busier and our families more fragmented,

mealtimes are in danger of being replaced by

food on the run. This wonderful new book, Eating

Together, from The Australian Women’s Weekly

is all about bringing families (and friends too)

back to the table. It is a celebration of all the

opportunities we can find to sit down with one

another, share the delights of home-cooked recipes

and the joy that good food and conversation around

the table with people you care about imparts.

Pamela Clark Food Director

The Australian Women’s Weekly Test Kitchen

Bringing families back to the tablewww.acpbooks.com.au

TH

E A

US

TR

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Cover shot on location at The Boat House,

Governor Phillip Park, Barrenjoey Rd, Palm Beach.

Photograph by Maree Homer, for Madison magazine.

THE AUSTRALIAN

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018

peppered fillet steaks with creamy bourbon sauce

4 x 125g beef fillet steaks2 teaspoons cracked black pepper2 tablespoons olive oil6 shallots (150g), sliced thinly1 clove garlic, crushed¹⁄³ cup (80ml) bourbon¼ cup (60ml) beef stock2 teaspoons dijon mustard300ml cream

1 Rub beef all over with pepper. Heat half the oil in large frying pan; cook beef, uncovered, until cooked as desired. Remove from pan; cover to keep warm.2 Heat remaining oil in same pan; cook shallot and garlic, stirring, until shallot softens. Add bourbon; stir until mixture simmers and starts to thicken. Add remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly.3 Place beef on serving plates, drizzle with sauce; serve with fried potatoes and steamed green beans.

prep & cook time 20 minutes serves 4nutritional count per serving 49.3g total fat (25.9g saturated fat); 2742kJ (656 cal); 13.2g carbohydrate; 28.7g protein; 0.7g fibre

This bistro-style meal is robust, simple and perfect for casual dining.

serving idea Steamed beans are delicious with a drizzle of extra virgin olive oil, a squeeze of lemon and a sprinkle of sea salt.

There is no better time for a traditional roast and vegies than Sunday lunch.

roast beef with yorkshire puddings

2kg corner piece beef topside roast2 cups (500ml) dry red wine2 bay leaves6 black peppercorns¼ cup (70g) wholegrain mustard4 cloves garlic, sliced4 sprigs fresh thyme1 medium brown onion (150g), chopped coarsely2 medium carrots (240g), chopped coarsely1 large leek (500g), chopped coarsely2 stalks celery (300g), trimmed, chopped coarsely2 tablespoons olive oilyorkshire puddings1 cup (150g) plain flour2 eggs½ cup (125ml) milk½ cup (125ml) watergravy2 tablespoons plain flour1½ cups (375ml) beef stock

1 Combine beef, wine, bay leaves, peppercorns, mustard, garlic, thyme and onion in large bowl; cover, refrigerate 3 hours or overnight.2 Preheat oven to 180°C/160°C fan-forced.3 Drain beef over medium bowl; reserve 1 cup (250ml) of marinade. Combine carrot, leek and celery in large baking dish, top with beef; brush beef with oil.4 Roast beef, uncovered, about 1½ hours. Remove beef from dish, wrap in foil; stand beef 20 minutes before serving.5 Increase oven to 220°C/200°C fan-forced.6 Remove vegetables with slotted spoon; discard vegetables. Pour pan juices into jug; stand 2 minutes. Reserve 1½ tablespoons oil for yorkshire puddings, pour off excess oil; reserve 2 tablespoons of pan juices for gravy.7 Make yorkshire puddings and gravy.8 Serve beef with yorkshire puddings and gravy; accompany with roasted potatoes and steamed baby carrots.yorkshire puddings Sift flour into medium bowl; whisk in combined eggs, milk and water all at once until smooth. Stand batter 30 minutes. Divide reserved oil between eight holes of 12-hole (¹⁄³-cup/80ml) muffin pan; heat in oven 2 minutes. Divide batter among pan holes. Bake about 20 minutes or until puddings are puffed and golden.gravy Heat reserved pan juices in same baking dish, add flour; cook, stirring, until browned. Gradually add stock and reserved marinade; cook, stirring, until mixture boils and thickens. Strain gravy into heatproof jug.

prep & cook time 2 hours 35 minutes (+ refrigeration & standing) serves 8nutritional count per serving 15.4g total fat (4.8g saturated fat); 2169kJ (519 cal); 21.1g carbohydrate; 61.2g protein; 4g fibre

This Sunday roast with Yorkshire puddings and gravy is a tradition well worth keeping.

Eating Together Sunday Lunch

bread and butter pudding

6 slices white bread (270g)40g butter, softened½ cup (80g) sultanas¼ teaspoon ground nutmegcustard1½ cups (375ml) milk2 cups (500ml) cream¹⁄³ cup (75g) caster sugar1 teaspoon vanilla extract4 eggs

1 Preheat oven to 160°C/140°C fan-forced. Grease shallow 2-litre (8-cup) ovenproof dish.2 Make custard.3 Trim crusts from bread. Spread each slice with butter; cut into four triangles. Layer bread, overlapping, in dish; sprinkle with sultanas. Pour custard over bread; sprinkle with nutmeg.4 Place ovenproof dish in large baking dish; add enough boiling water to come halfway up side of ovenproof dish. Bake about 45 minutes or until pudding is set. Remove pudding from baking dish; stand 5 minutes before serving. Serve dusted with sifted icing sugar.custard Bring milk, cream, sugar and extract to the boil in medium saucepan. Whisk eggs in large bowl; whisking constantly, gradually add hot milk mixture to egg mixture.

prep & cook time 1 hour 15 minutes serves 6nutritional count per serving 48.6g total fat (30.4g saturated fat); 2859kJ (684 cal); 49.3g carbohydrate; 12.4g protein; 1.8g fibre

One of the most comforting puddings, it has just the right amount of custard to soak through its layers of bread.

serving idea Try substituting brioche or croissants instead of sliced bread for an even more luxurious version of this classic dessert. Berries, especially raspberries, also make a delicious addition.

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019

TH

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US

TR

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TAPA

S

www.acpbooks.com.au

All the recipes in this delightful book were

created in our world-famous Test Kitchen

and have been Triple Tested® using the

Triple-Tested method, each time by a

different cook and using domestic stoves.

We take the time to ensure our recipes

really work, so you can be confident that

you will achieve perfect results, every time.

Tapas, anitpasto and mezze are all little

treats to serve with drinks. Tapas come

from Spain, antipasto from Italy and mezze

from Greece and the Middle East. These

tasty bites will be winners at any gathering

– with friends for a casual get together, or

for a more elegant cocktail party. Whether

it’s sausage, prawns, scallops, fritters,

pastries, dips, skewered meats, chicken or

deep-fried vegetables, these delicious little

morsels are sure to be a big hit.

THE AUSTRALIAN

TAPASa book of Mediterranean bites

Pamela Clark Food Director

The Australian Women’s Weekly Test Kitchen

Page 20: HANNAH BLACKMORE FOLIO

020

INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³

METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³

9

INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³

METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³

Reverse the trend Latest figures show that

around 20 to 25 per cent of Australian children are

overweight or obese and this percentage is increasing.

Studies also show that once a child or adolescent is

obese or overweight, they are unlikely to reduce it as

an adult. These alarming trends can be attributed to

growing numbers of children eating the wrong foods

and not doing enough daily exercise. You can give your

child a wonderful start in life by offering them only

healthy foods while they're young. By the time they’re

old enough to be making decisions for themselves,

they'll instinctively choose to eat a healthy diet.

Tips on food hygiene• Make sure you wash your hands before

preparing or handling food for your baby.

• For the first 12 months, all of your baby’s

milk bottles and any other containers used

for storing milk must be sterilised in a bottle

steriliser (or in boiling water on the stove)

after every use.

• Wash your toddler’s hands before every meal.

• Always prepare your food on a clean

chopping board washed with hot water.

• You can freeze your pureed fruits and

vegetables in ice-cube trays or plastic

containers. Wash the containers in hot

soapy water and rinse well (alternatively

use a microwaveable bottle steriliser) before

filling with food.

• Wash all of your baby’s cups, plates,

forks and spoons in hot soapy water or

a dishwasher after every use.

foundations for life 9

Choking hazards While it’s exciting to

expose your child’s palate to new flavours

and textures, and see the delight they bring,

you have to be on your guard for potential

choking hazards. Hard fruits and vegetables

such as raw apples, carrots and celery are

high-risk foods for babies and toddlers. It

is recommended that whole apples and

carrots are not given until a child is four

years of age. Whole nuts also should be

avoided until children are five years of age.

Mandarin segments and whole grapes are

also hazardous: they need to be cut in half.

And the golden rule is to supervise your

baby every mealtime: don’t let him walk

around while eating and be very watchful

if you give him snacks in the car.

Allergy alert Over the past two decades, there has been an increase in the incidence of food allergies, asthma

and eczema in young children aged between 0 and 5. The foods that are most commonly associated with

causing allergic reactions are milk, egg, peanuts, shellfish, fish, sesame and soy. Be wary of all of these food

allergens and introduce them slowly. Peanut and other nut products shouldn’t be introduced before 12 months.

Children with a strong family history of food allergy should avoid all peanut products until after 3 years of age.

Strawberries can also cause severe reactions in some children, while honey has been known to cause botulism

and egg white may contain harmful bacteria, so these should be avoided for the first 12 months.

INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³

METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³

61

banana and honey fruit loaf sandwichSpread one slice of fruit loaf with ½ teaspoon honey; top with ½ small thinly

sliced ripe banana and a second slice of fruit loaf. Remove and discard crusts;

cut sandwich into fingers.

prep time 5 minutes makes 1

nutritional count per sandwich 2.3g total fat (0.4g saturated fat); 957kJ (229 cal);

44.4g carbohydrate; 5.4g protein; 3.6g fibre

note Honey may contain harmful bacteria and is not recommended for children

under one year old.

peanut butter and alfalfa sandwichSpread two slices of wholemeal bread with 1 tablespoon smooth peanut butter; top

one slice with ¼ cup alfalfa sprouts and 1 teaspoon sunflower seed kernels. Top

with remaining bread. Remove and discard crusts; cut sandwich into triangles.

prep time 5 minutes makes 1

nutritional count per sandwich 15.9g total fat (2.5g saturated fat); 1195kJ

(286 cal); 44.4g carbohydrate; 5.4g protein; 3.6g fibre

note Peanuts can cause allergic reactions in some children; they are not

recommended for children under one year old.

carrot, sultana and cottage cheese sandwichCombine ½ small coarsely grated carrot, 1 tablespoon cottage cheese and

2 teaspoons sultanas in small bowl. Spread one slice of white bread with

cheese mixture; top with a second slice of white bread. Remove and discard

crusts; cut sandwich into fingers.

prep time 5 minutes makes 1

nutritional count per sandwich 2.5g total fat (1g saturated fat); 823kJ (197 cal);

33.6g carbohydrate; 8g protein; 2.7g fibre

sandwichesMake sure the sandwiches are robust enough to tolerate excessive

handling; evenly spread, moist fillings work best for kids.

carrot, sultana and

cottage cheese sandwich

peanut butter and alfalfa sandwich

60 sandwiches

banana and honey fruit loaf sandwich

INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³

METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³

35

banana, malt and honey smoothieBlend or process ¹/³ cup milk, ½ small coarsely chopped ripe banana,

1 teaspoon malted milk powder and ½ teaspoon honey until smooth.

prep time 2 minutes makes ½ cup (125ml)

nutritional count per ½ cup 3.5g total fat (2.2g saturated fat); 497kJ

(119 cal); 17.5g carbohydrate; 3.9g protein; 1g fibre

note Honey may contain harmful bacteria and is not recommended

for children under one year old.

mango smoothieBlend or process ¹/³ cup milk and ¼ small coarsely chopped ripe mango

until smooth.

prep time 2 minutes makes ½ cup (125ml)

nutritional count per ½ cup 3.3g total fat (2.1g saturated fat); 368kJ

(88 cal); 10.7g carbohydrate; 3.3g protein; 0.8g fibre

mixed berry yogurt smoothieBlend or process ¼ cup milk, ¼ cup fresh or frozen mixed berries and

1 tablespoon yogurt until smooth; strain before serving.

prep time 5 minutes makes ½ cup (125ml)

nutritional count per ½ cup 3.2g total fat (2.1g saturated fat); 276kJ

(66 cal); 5.2g carbohydrate; 3.7g protein; 0.9g fibre

peach and apricot smoothieBlend or process ¹/³ cup milk, ½ small coarsely chopped ripe peach and

½ coarsely chopped ripe apricot until smooth; strain before serving.

prep time 5 minutes makes ½ cup (125ml)

nutritional count per ½ cup 3.3g total fat (2.1g saturated fat); 334kJ

(80 cal); 8.5g carbohydrate; 3.4g protein; 1.1g fibre

strawberry and soy smoothieBlend or process ¹/³ cup soy milk and 4 fresh or frozen strawberries

until smooth; strain before serving.

prep time 5 minutes makes ½ cup (125ml)

nutritional count per ½ cup 1.9g total fat (0.3g saturated fat); 188kJ

(45 cal); 3.5g carbohydrate; 3g protein; 1.5g fibre

Milo and banana smoothieBlend or process ½ small coarsely chopped ripe banana, ¼ cup milk,

2 teaspoons Milo and 1 tablespoon vanilla ice-cream until smooth.

prep time 2 minutes makes ½ cup (125ml)

nutritional count per ½ cup 4.1g total fat (2.6g saturated fat); 581kJ

(139 cal); 20.7g carbohydrate; 4.1g protein; 1.5g fibre

smoothiesThe quantities will be too much for your baby to start with, so give

her a little, and freeze the rest in an ice-block container for later.

mixed berry yogurt smoothie

34 smoothies

strawb

erry and

soy smooth

ie

banana, malt and honey smoothie

mango smoothie

peach and apricot smooth

ie

M

ilo and banana smoothie

INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³

METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³

18 19chapter name 19

INGREDIENTS½ ¼ ¾ ¾ ¹⁄³ ²⁄³

METHOD ½ ¼ ¾ ¾ ¹⁄³ ²⁄³

cauliflower, broccoli and cheese puree

100g cauliflower, chopped coarsely

150g broccoli, chopped coarsely

¼ cup (30g) coarsely grated cheddar cheese

2 tablespoons water

1 Steam vegetables until tender; drain.

2 Blend or process vegetables, cheese and the water

until smooth. Push through sieve into small bowl.

prep + cook time 20 minutes makes ¾ cup

nutritional count per tablespoon 1.2g total fat

(0.7g saturated fat); 79kJ (19 cal); 0.3g carbohydrate;

1.6g protein; 0.6g fibre

dhal puree

¾ cup (180ml) water

200g pumpkin, chopped coarsely

1 small carrot (70g), chopped coarsely

1 small zucchini (90g), chopped coarsely

2 tablespoons red lentils

1 Combine ingredients in small saucepan; bring

to the boil. Reduce heat; simmer, uncovered, about

15 minutes or until vegetables and lentils are tender.

2 Blend or process mixture until smooth. Push

through sieve into small bowl.

prep + cook time 25 minutes makes 1 cup

nutritional count per tablespoon 0.1g total fat

(0g saturated fat); 67kJ (16 cal); 2.2g carbohydrate;

0g protein; 0.8g fibre

chicken, corn and risoni puree

100g chicken breast fillet, chopped coarsely

1¼ cups (310ml) water

1 cup (160g) fresh or frozen corn kernels

1 tablespoon risoni pasta

1 Combine ingredients in small saucepan; bring

to the boil. Reduce heat; simmer, uncovered, about

10 minutes or until pasta is tender and chicken

is cooked through.

2 Blend or process mixture until smooth. Push

through sieve into small bowl.

prep + cook time 25 minutes makes 1 cup

nutritional count per tablespoon 0.7g total fat

(0.2g saturated fat); 159kJ (38 cal); 4.7g carbohydrate;

2.8g protein; 0.7g fibre

tip If using fresh kernels, you will need about

1 trimmed corn cob (250g) for this recipe.

first foods 19

cauliflower, broccoli and cheese puree potato, kumara and parsnip puree

potato, kumara and parsnip puree

1 small kumara (250g), chopped coarsely

1 small potato (120g), chopped coarsely

1 small parsnip (120g), chopped coarsely

1 tablespoon water

1 Steam vegetables until tender; drain.

2 Push vegetables through sieve into small bowl;

stir in the water.

prep + cook time 30 minutes makes 1 cup

nutritional count per tablespoon 0g total fat

(0g saturated fat); 96kJ (23 cal); 4.5g carbohydrate;

0.7g protein; 0.7g fibre

dhal puree chicken, corn and risoni puree

book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.

Page 21: HANNAH BLACKMORE FOLIO

021kids’ pArty cAkes ( 184 pp)the AustrAliAn women’s weeklyart directOr/deSigner + StyliSt for this kids cAke book

6 7

ttHL0412 CRIT_OPEN.JPG

r rsr rrsrsre

critters8 critters 9critters

equipmentdeep 30cm-round cake pan2 x 9-hole (½-cup/125ml) friand pans50cm-round prepared cake board

(see basic know-how number 1, page 160)

cake2½ x 470g packets buttercake mix 1½ quantities butter cream (page 180)dark brown and caramel food colouring

decorations1 tablespoon orange sprinkles4 x 50g Violet Crumble bars3 giant white marshmallows2 green Smarties5cm piece black licorice strap1 red sour strap3 x 30cm (3mm) black chenille sticks

(pipe cleaners), halved

1 Preheat oven to 180°C/160°C fan-forced. Grease and line round cake pan (see basic know-how, numbers 3-6, pages 160-161); grease friand pans.

2 Make one cake according to directions on packet. Spread mixture into round cake pan; bake about 40 minutes. Stand cake in pan 5 minutes; turn, top-side down, onto wire rack to cool.

3 Combine remaining cake mixes and make cake according to directions on packets. Drop 2½ level tablespoons of the mixture into each friand hole; bake about 20 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.

4 Transfer one-third of the butter cream to a small bowl; tint dark brown. Tint remaining two-thirds of the butter cream caramel.

5 Position large cake on prepared board; spread about three-quarters of the caramel butter cream over top and side of cake.

6 Cut a 1cm slice from the bottom of each small cake (see step-by-step number 1, page 166); reserve slices. Spread remaining caramel butter cream over bottoms and sides of eight of the reserved slices; top with orange sprinkles. Discard remaining slices. Using picture as a guide, position slices on large cake to make the lion’s nose and cheeks (see step-by-step number 2, pages 166-167).

7 Spread dark brown butter cream over tops of small cakes; position around lion’s face. Cut Violet Crumble bars into thin shards, use for lion’s mane.

8 Using scissors, snip the tops from two marshmallows; place, cut-side up, for eyes, top with Smarties. Cut the licorice into a semi-circle for the lion’s nose.

9 Cut red sour strap into a semi-circle to make the lion’s mouth. Using scissors, cut two large triangles from remaining marshmallow for teeth; place at corner of mouth. Position chenille sticks for whiskers.

larry lion This king of the jungle cake will be a hit with

young explorers at a jungle-themed safari.

tips You’ll have about 1 cup of cake mixture left over; use this to make extra cakes for the guests. If the weather is wet or humid, chop the Violet Crumble bars and position them on the cake just before the party, as the damp air will make them sticky.

18 critters 19critters

equipment6-hole (¾-cup/180ml) texas muffin pan 7 x 12-hole (1-tablespoon/20ml)

mini muffin pans1 yellow texas muffin paper case 77 yellow mini muffin paper cases 50cm-square prepared cake board

(see basic know-how number 2, pages 160-161)

cake470g packet buttercake mix 1 quantity butter cream (page 180)yellow food colouring

decorations85g packet yellow jelly crystals400g packet Smarties1 tablespoon orange sprinkles 5cm piece black licorice strap25 white Fizzers

1 Preheat oven to 180°C/160°C fan-forced. Line texas muffin pan with the texas paper case; line mini muffin pans with the mini paper cases.

2 Make cake according to directions on packet. Drop ¹/³ cup of the mixture into the texas paper case; bake about 25 minutes. Drop 2 level teaspoons of the mixture into each mini paper case; bake about 15 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.

3 Divide butter cream equally into three small bowls; tint each bowl of butter cream with yellow colouring to give three varying shades of yellow (light, medium and dark).

4 Spread light yellow butter cream over the tops of 25 cakes; sprinkle lightly with the yellow jelly crystals; top each with a yellow Smartie.

5 Spread the medium yellow butter cream over the tops of 27 cakes; sprinkle lightly with orange sprinkles.

6 Spread the dark yellow butter cream over the top of the large cake; position and secure on the prepared board with a little butter cream. Use brown Smarties for eyes, and a small piece of licorice strap for the mouth.

7 Spread remaining dark yellow butter cream over the tops of the remaining small cakes; top each with a Fizzer. Using picture as a guide, position and secure small cakes to the board with a little butter cream (see step-by-step number 8, pages 166-167).

smiley st rfish

tip We used 77 mini muffin sized cakes for the starfish – use more or less to get the shape you like best. Stand the cake mixture at room temperature while you bake the cakes in batches.

26 critters 27critters

equipment20cm x 30cm lamington pan 5 x 12-hole (1-tablespoon/20ml)

mini muffin pans60 mini muffin paper cases (26 green,

20 yellow, 14 orange) 50cm-square prepared cake board

(see basic know-how number 2, pages 160-161)

cake2 x 470g packets buttercake mix 1½ quantities butter cream (page 180)green, orange and yellow

food colouring

decorations2 x 300g packets fruit rings200g packet small jelly beans2 blue mini M&M’s2 round peppermints2 sour worms

1 Preheat oven to 180°C/160°C fan-forced. Grease lamington pan; line base and long sides with baking paper, extending paper 5cm over sides.

2 Make one cake according to directions on packet. Spread mixture into pan; bake about 35 minutes. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool.

3 Meanwhile, line mini muffin pans with the paper cases. Make remaining cake according to directions on packet. Drop 2 level teaspoons of the mixture into each paper case; bake about 15 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.

4 Level top of large cake; turn cake cut-side down. Using paper pattern, from pattern sheet provided, cut out head for octopus from cake. Position head on prepared board, cut-side down; secure with a little butter cream. Discard remaining cake.

5 Tint two-thirds of the butter cream green. Divide remaining butter cream equally into two small bowls; tint one bowl orange and the other yellow.

6 Spread two-thirds of the green butter cream all over top and sides of head; spread remaining green butter cream over the tops of 26 cakes in green cases. Spread yellow butter cream over the tops of 20 cakes in yellow cases. Spread orange butter cream over the tops of remaining cakes. Using picture as a guide, position cakes on prepared board to make tentacles; secure to board with a little butter cream.

7 Position colour-matched fruit rings on tops of small cakes.

8 Use jelly beans to outline the head. Position 2 red fruit rings for eyes; using a little butter cream secure mini M&M’s onto peppermints, place on top of fruit rings. Position sour worms for mouth.

o taviustips We used 42 green jelly beans to outline the head of the octopus. Stand cake mixture at room temperature while you bake the cakes in batches. You will have 1 cup of cake mixture left over – enough for another 24 mini cakes. You could add these to the cake to make longer tentacles.

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022selection of pAges for “kids’ little pArty cAkes”

66 67littlies

i l eseeeseseii si

32 critters 33critters

equipment5 x 12-hole (1-tablespoon/20ml)

mini muffin pans 12-hole (¹/³-cup/80ml) standard

muffin pan 2.25-litre (9-cup) pudding steamer60 mini muffin paper cases

(28 yellow, 32 dark brown)35cm-square prepared cake board

(see basic know-how number 2, pages 160-161)

cake2 x 470g packets buttercake mix 1½ quantities butter cream (page 180)yellow and black food colouring

toffee1 cup (220g) caster sugar½ cup (125ml) water

decorations2 blue Smarties5 red mini M&M’s1 x 30cm (3mm) black chenille stick

(pipe cleaner)

1 Preheat oven to 180°C/160°C fan-forced. Line mini muffin pans with the paper cases. Grease one hole of the standard muffin pan.

2 Make one cake according to directions on packet. Drop 2 level teaspoons of the mixture into each mini paper case; bake about 15 minutes. Drop 2½ level tablespoons of the mixture into the greased hole of the standard muffin pan; bake about 20 minutes. Turn cakes, top-side up, onto wire rack to cool.

3 Reduce oven temperature to 170°C/150°C fan-forced. Grease pudding steamer. Make remaining cake according to directions on packet. Pour mixture into steamer; bake about 45 minutes. Stand cake in steamer 5 minutes; turn, top-side down, onto wire rack to cool.

4 Using paper pattern, from pattern sheet provided, trace two wings onto baking paper. Turn paper upside down onto an oven tray.

5 Combine sugar and the water in a small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until toffee is golden brown. Remove from heat; allow bubbles to subside. Carefully pour toffee onto outline of wing shapes on paper (see step-by-step number 12, page 169); stand at room temperature until set.

6 Level top of pudding cake; place cake, cut-side down, on prepared board. Trim top of the pudding cake to make a more rounded shape.

7 Trim standard muffin cake into a more rounded shape (see step-by-step number 35, pages 172-173); trim one side a little flatter and secure this side to the pudding cake with a little butter cream.

8 Tint two-thirds of the butter cream yellow; tint remaining butter cream black. Spread yellow butter cream over body and head of the bee. Spread remaining yellow butter cream over tops of small cakes in the yellow paper cases. Spread black butter cream over tops of small cakes in the brown paper cases.

9 Using picture as a guide, alternate bands of yellow and black cakes to cover the bee’s body.

10 Position blue Smarties for eyes and mini M&M’s for mouth. Cut chenille stick in half, curl one end of each; insert into cake for antennae. Carefully insert wings into the bee’s body.

HL0412L10

buzzy bIf it’s too humid to make the toffee wings, shape

some craft wire into the wing shapes then cover

them with a yellow-tinted cellophane paper.

tips Make the mini muffins in batches; the cake mixture will be fine to stand at room temperature. Make the toffee wings up to 3 hours before the party. Position the wings just before the party.

122 numbers 123numbers

u b 3r

6

45

HL0412 NUM_OPEN.JPG

4

333

130 numbers 131numbers

equipment12-hole (¹/³-cup/80ml) standard

muffin pan9 standard paper cases (blue)4.5cm-round cutter fluted pastry wheel 30cm x 45cm prepared cake board

(see basic know-how number 2, pages 160-161)

cake470g packet buttercake mix ½ quantity butter cream (page 180)blue, pink and yellow food colouring

decorations½ cup (80g) icing sugar200g ready-made white icing

(page 180)yellow, green and pink food colouring2 red mini M&M’shundreds and thousands60g jar mixed cachous

1 Preheat oven to 180°C/160°C fan-forced. Line muffin pan with the paper cases.

2 Make cake according to directions on packet. Drop 2½ level tablespoons of the mixture into each paper case; bake about 20 minutes. Stand cakes in pan 5 minutes; turn, top-side up, onto wire rack to cool.

3 Divide butter cream equally into three small bowls; tint each bowl with one of the suggested colours: blue, pink and yellow. Spread blue butter cream over three cakes, pink butter cream over two cakes and yellow butter cream over four cakes.

4 On a surface dusted with sifted icing sugar, knead the ready-made icing until smooth. Divide icing into three equal portions; tint each portion with one of the suggested colours: yellow, green and pink (see basic know-how number 16, page 162). Roll each portion until 3mm thick.

5 Cut two 4.5cm rounds from the yellow icing; cut three 4.5cm rounds from the green icing; cut four 4.5cm rounds from the pink icing. Cut each round in half for the cupcake “tops”. Using picture as a guide, position “tops” on cakes.

6 Working with one icing portion at a time, use a fluted pastry wheel to cut a 3cm x 18cm strip from yellow, green and pink icings. Cut two yellow, three pink and four green patty case “bases” from each strip of icing (see step-by-step number 30, page 173). Mark vertical lines on each of the “bases” (see step-by-step number 31, page 172). Position “bases” on cakes.

7 Brush a tiny amount of water onto tops of the cupcake “tops” and “bases”; decorate with mini M&M’s, hundreds and thousands and cachous.

8 Position cakes on prepared board to resemble the number 4; secure with a little butter cream. tip You’ll have 1 cup of

the cake mixture left over, enough to make another four party cakes.

f urA cupcake on a cupcake is going to delight girls

of any age. They’re not difficult to make, but it

will take a little time to make the cupcake shapes.

Page 23: HANNAH BLACKMORE FOLIO

contentsglitz & glamour ages 6-10

invitation 6

table decorations 8

dress-ups 10

activities 14

party cake 18

party food 20

take-home treats 32

v.i.p ages 5-10

invitation 36

table decorations 38

dress-ups 40

activities 44

party cake 46

party food 48

take-home treats 62

4

party food celebrity glitz & glamour

glitz & glamourFor the super-sophisticated and elegant kids

out there, this party says “style”. If you have

a high-maintenance glamourette who wants

something big, beautiful and trendy for her

birthday celebration then these cool ideas

are sure to meet any over-the-top requests,

without requiring you to take out a bank loan.

5

10

party food

11

celebrity glitz & glamour

Have a big box fi lled with glittery vests, faux-

furs and feathers and plenty of “bling”; if you

have the time, scouring the aisles of op-shops

should provide you with suitable treasures.

dress-ups

While there are plenty of cheap

decorated boxes available, you

can make your own by covering

a large box in a suitably

glamorous paper. Or spray-paint

gold an old chest, and watch

their faces as they discover the

treasures hidden within.

cheap

decorated boxes available, you

can make your own by covering

glamorous paper. Or spray-paint

their faces as they discover the

34

party food celebrity v.i.p

v.i.pLights, camera, action…if your movie-star

wannabe oozes style, loves fancy food and

loads of celebrity fun, then it’s time to roll out

the red carpet and create Hollywood at home.

Our star-studded party ideas make it oh-so-

simple for you to let the kids party like stars and

give them their special moment in the spotlight.

35

kids pArty series ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for pArents plAnning kids theme pArties

023

Page 24: HANNAH BLACKMORE FOLIO

book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.

024

Page 25: HANNAH BLACKMORE FOLIO

contentssugar & spice ages 2-5

invitation 6

table decorations 8

dress-ups 10

activities 12

party cake 16

party food 18

take-home treats 32

fairies ages 3-6

invitation 36

table decorations 38

dress-ups 40

activities 44

party cake 46

party food 48

take-home treats 62

4

party food ♥

sugar & spiceThis pink, red and white party is tailor-made

for sweet little girls. Hearts and cupcakes and

balloons are the main features. It’s an easy-

to-organise party, and inexpensive too, but so

pretty that your birthday girl and her guests

will want another one next week.

5

♥♥♥

♥♥ ♥

♥♥

♥♥

♥♥

7

invitation♥♥

♥♥

♥These delightfully original cupcake invitations

are great fun to make and look good, too.

You can use any colour

combination you want for

the invitations – any pastel

colour will work – however,

the pink and white we use

here follows the colour

theme for this party. You

can vary the icings and

cake so some are dark

and some are light, as

shown in the main picture.

you will need (makes 6 invitations)plain thin cardboard, for templatesscissors1 sheet dark pink A4 paper 2 sheets light pink A4 paper 1 sheet white corrugated cardboarddouble-sided sticky tape12 red self-adhesive dots

(24mm diameter)white poster paintfi ne paintbrush (we used size 0)1 sheet blue self-adhesive dots

(8mm diameter), optionalC6 envelopes (11.5cm x 16cm),

for posting, optional

Using picture, left, as a guide, draw the following shapes, freehand or with a ruler, onto the template cardboard. Icing – 10cm across the widest part; 6cm high. Cake – 7.5cm across the centre; 12cm high; 4.5cm across the bases; 6cm along the sides. (The “cake” is folded in half and, when opened, the details of the party are

written inside.) Case – 8.5cm across the top; 6cm across the base; 5cm along the sides. Cut out the templates.Using templates, cut six icings from the dark pink paper; cut six cakes from the light pink paper; and cut 12 cases from the corrugated cardboard. Fold the cake card in half. Stick a 7.5cm length of double-sided tape on the front of the card at the top near the fold. Press an icing onto the tape, leaving about 5cm of cake showing below the icing.Place a red dot on the top of the icing then another on the back, so there is no sticky surface showing. Paint a small white sliver on the dot, using the poster paint, to denote shine. Using thin pieces of double-sided tape (do not use full width), stick two cases together around the sides and bottom edges. Press together and trim any redundant tape with sharp scissors or a craft knife. Write party details inside cake then slip into the case. Decorate the case with small blue self-adhesive dots, if desired, and place in envelope.

♥♥♥♥♥♥♥♥

♥♥♥♥♥♥♥♥♥♥♥♥

You can useYou can useYou can use

combination you want for combination you want for combination you want for

the invitations – any pastel the invitations – any pastel the invitations – any pastel the invitations – any pastel the invitations – any pastel the invitations – any pastel the invitations – any pastel

colour will work – however, colour will work – however, colour will work – however,

the pink and white we use the pink and white we use the pink and white we use

here follows the colour here follows the colour here follows the colour here follows the colour here follows the colour here follows the colour here follows the colour

theme for this party. You theme for this party. You theme for this party. You theme for this party. You theme for this party. You theme for this party. You theme for this party. You

can vary the icings and can vary the icings and can vary the icings and

cake so some are dark cake so some are dark cake so some are dark

and some are light, as and some are light, as and some are light, as and some are light, as and some are light, as and some are light, as and some are light, as

shown in the main picture.shown in the main picture.shown in the main picture.

6 34

party food fairytale fairies

fairiesAn enchanting wonderland filled with fairies,

pixies, elves and all things magical and beautiful

is a special place that little girls dream about.

The fairy princess has summoned her favourite

friends to come and play with her in a fantasy

realm full of fun, laughter and fairy dust.

35

kids pArty series ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for pArents plAnning kids theme pArties

025

Page 26: HANNAH BLACKMORE FOLIO

026book covers ( 64pp mini books)the AustrAliAn women’s weeklydesigned entire rAnge + new look concept.

Page 27: HANNAH BLACKMORE FOLIO

027

2 CHAPTER NAME • TAKE 5 TOP TIPS TAKE 5 TOP TIPS • CHAPTER NAME 3

LAUNDRY

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DID Y U KNOWDID Y U KNOW?

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WASHING MACHINE

tAke 5 top tipsconcept for the mAgAzine tAke 5A book mAde up of over 1000 household tips

8 CHAPTER NAME • TAKE 5 TOP TIPS TAKE 5 TOP TIPS • CHAPTER NAME 9

H T TIPH T TIP?

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Molorercin ullan ulluptat utat, volorpero dolore consequ ipsuscin ute tem nulputpat. Cid uismolor sequis et do lore dolorer ciduis nos am, sum qui tat. Ut lu ptat. Ut velit dolestion et ad dolor augue conse quat. Ut nis am, con ullandre con venim vero con erit adipit at lute vel ullaoreet alisi bla feuisl il dolorer cillaor ilisl ut adigna corperilis nosto dolenit, cor sendre modolenis at nullutpat, Lismole sequis nons nos dolore tionsenim vendrem ip exer suscipsum ad dolor suscidunt dolobor si.

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DID Y U KNOWDID Y U KNOW?

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Odd smells bla adiamco nullaore conse enibh ent ip eugiat, quat. Ut augiat. Ut dunt ipsustrud te mod et nullandre feuis autat, cons am, sequat.

Baked on grease dolendre volendre dunt iustrud mag

nidolobore cortie volortio digna ad tat autate

dipissendrem vel dolessisis exer sit, si exerillan utat ad

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volutet luptat, conse elesto

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SINK

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FLOORS

FRIDGE

TAKE 5 TOP TIPS • CHAPTER NAME 7

Molorercin ullan ulluptat utat, volorpero dolore consequ ipsuscin ute tem nulputpat. Cid uismolor sequis et do lore dolorer ciduis nos am, sum qui tat. Ut lu ptat. Ut velit dolestion et ad dolor augue conse quat. Ut nis am, con ullandre con venim vero con erit adipit at lute vel ullaoreet alisi bla feuisl il dolorer cillaor ilisl ut adigna corperilis nosto dolenit, cor sendre modolenis at nullutpat, Lismole sequis nons nos dolore tionsenim vendrem ip exer suscipsum ad dolor suscidunt dolobor si.

Ostissequat iril At. Isi blamet am nosto essed erosto odolobo rperaessed elessisi tat.Duismod oluptat lut alit dunt nim dolore tet wisi.Ure etumsandre cons nonsequ iscipsum dolorer ostinci llaore corem velent utet at.La commod magnisismodo od ea feum aci bla feugiam, velit lor aliquatumsan utet wisim nulputpatis eugiat, corperc illuptat, conum vendrem quamet, vercipsusto duis nosto cor ad enibh erit praese ero od

DID Y U KNOWDID Y U KNOW?

Removing crumbs feugiam quisis acil ing ectet iure velissenisit wissi tem dolorer ostrud molorpe raestrud tie vel utation sequatie tet nullut ullandio ex elent nit lam incing exero commy nonum in henim vendreet dipisim ilit wis duipis nullandreet nos aut laore consequat, quamet,

Odd smells bla adiamco nullaore conse enibh ent ip eugiat, quat. Ut augiat. Ut dunt ipsustrud te mod et nullandre feuis autat, cons am, sequat.

Baked on grease dolendre volendre dunt iustrud mag

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OVEN

KITCHEN

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A selection of books currently in progess but still unpublished for Acp books. covers + internAlsworks in progress

Page 29: HANNAH BLACKMORE FOLIO

THE AUSTRALIAN

www.acpbooks.com.au

TH

E A

US

TR

AL

IAN

Classic cakes

Classic cakes have become classics for

a reason – they’re the most delicious

cakes in the world. In this beautiful

collection you’ll fi nd fl ourless chocolate

cake, mud cakes, hummingbird cake,

sponge cakes, coffee cakes, orange

cakes, butterfl y cakes, delightful little

cupcakes – a world of cakes in fact. To

help you along, there’s information on

baking techniques and the equipment

you’ll need to become a master baker.

spongesteacakes

fruitcakes

CakesCakesCakesclassic

THE AUSTRALIAN

www.acpbooks.com.au

TH

E A

US

TR

AL

IAN

Classic christmas

Classic cakes have become classics for

a reason – they’re the most delicious

cakes in the world. In this beautiful

collection you’ll fi nd fl ourless chocolate

cake, mud cakes, hummingbird cake,

sponge cakes, coffee cakes, orange

cakes, butterfl y cakes, delightful little

cupcakes – a world of cakes in fact. To

help you along, there’s information on

baking techniques and the equipment

you’ll need to become a master baker.

spongesteacakesfruitcakes

christmaschristmaschristmasclassic

book covers ( 120pp mini books)concept covers for new rAnge of clAssic series Aww books029

THE AUSTRALIAN

www.acpbooks.com.au

TH

E A

US

TR

AL

IAN

Classic cakes

Classic cakes have become classics for

a reason – they’re the most delicious

cakes in the world. In this beautiful

collection you’ll fi nd fl ourless chocolate

cake, mud cakes, hummingbird cake,

sponge cakes, coffee cakes, orange

cakes, butterfl y cakes, delightful little

cupcakes – a world of cakes in fact. To

help you along, there’s information on

baking techniques and the equipment

you’ll need to become a master baker.

spongesteacakes

fruitcakes

CakesCakesCakesclassic

Page 30: HANNAH BLACKMORE FOLIO

A selection of point of sAle , promotionAl design + brouchues.mArketing design

Page 31: HANNAH BLACKMORE FOLIO

1000The best of the best from the biggest name in cookery

www.acpbooks.com.au RECIPES100010001000

To order contact your local sales representative or customer services. From Melbourne and outside Australia contact Random House (61 3) 9730 4280, from the rest of Australia phone 1-800-222-444, fax (61 3) 9753 4151 or email [email protected] New Zealand contact Southern Publishers Group (09) 360 0692 or email [email protected]

THE AUSTRALIAN

“These are our personal favourites – the most-often cooked and best-loved recipes to emerge from the past three decades of the Test Kitchen.“ Pamela Clark, The Australian Women’s Weekly Test Kitchen Director

About the bookThese are the best-ever recipes to

come from Australia’s most trusted and reliable kitchen. There are recipes

just like mum made, recipes from Europe and Asia, recipes to save you money, mega-healthy recipes, super-

fast recipes – everything you could possibly want in a cookbook.

The ultimate collectionfor success every time

978-1-86396-847-8 | HARDBACK 688PP | $74.95

12 + 1 FREE copy Dumpbin (9333290006409)

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The must-have cookbook for every Australian kitchen.

Marketing + PRMassive PR campaign targetingChristmas features

Extracts, features and advertising in high profi le magazines including The Australian Women’s Weekly and Good Health & Medicine

Featured on Channel Nine’s Fresh Cooking with The Australian Women’s Weekly

Radio interviews with Pamela Clark, director of The Australian Women’s Weekly Test Kitchen

Bold A2 poster

(9333290006423)Bold A2 poster

1000 pos ( 64pp mini books)rAnge of point of sAle for A new title 1000 best recipes.031

Page 32: HANNAH BLACKMORE FOLIO

032kids pArty book series( 64pp mini books)pos including poster And conter unit

Page 33: HANNAH BLACKMORE FOLIO

75th with Aww pos of new AustrAliAn title033

Celebrating anAustralian icon

High Profi le Birthday Celebrations• A stunning Christmas gift at $59.95

• Souvenir edition of The Australian Women’s Weekly also available

• Prime time TV special on Channel 9 in October

• Special The Australian Women’s Weekly mini website

Massive PR• Widespread national and regional

press coverage

• Advertising, extracts and editorial mentions in The Australian Women’s Weekly across October, November and December

• Advertising in Woman’s Day, Good Health and Medicine, Madison and Take5

• Promotion on Fresh Cooking with The Australian Women’s Weekly and on The Australian Women’s Weekly mini website

Celebrating 75 Years of The Australian Women’s Weekly

Australia’s most popular magazine

“In October 2008, Australia

celebrates the 75th birthday of a

publishing icon. For more than

seven decades, The Australian

Women’s Weekly has resonated with

generations of Australian women and

men – there’s barely a family whose

life hasn’t been touched by this

extraordinary magazine at some stage.

To celebrate this milestone, we are

producing a beautiful gift book,

a highly collectable bumper issue

of the magazine and a prime time

television show. We hope you join us

in the celebrations.” Deborah Thomas, Editorial Director

The Australian Women’s Weekly

This book celebrates 75 years of The Australian

Women’s Weekly with historic stories from The Weekly’s

fi rst edition in 1933 through to the stories in today’s

contemporary magazine. There are stories to make

you laugh, to make you sad, to bring back memories,

to inspire and enquire, to make you proud to be

Australian, and stories that trace the nation’s history

and news over the years. With familiar faces and

familiar places this is a book you will want to take home.

978-1-876624-04-0 | Hardback | 304 pp | 1st October 2008 | $59.95

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Page 34: HANNAH BLACKMORE FOLIO

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Have fun teaching your

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It’s as easy as ABCAbc of kids cookingA2 poster And counter unit

Page 36: HANNAH BLACKMORE FOLIO

heAlth cookbookAll pos including counter unit A2 poster And blAd.036

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Page 37: HANNAH BLACKMORE FOLIO

037book covers ( 64pp mini books)the AustrAliAn women’s weeklyrAnge of books for the populAr women’s lifes style mAgAzine.

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038kids pArty cAkesA2 poster for new title

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Give them the best birthday ever

THE AUSTRALIAN

It’s party time!

NEW

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