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Inner Western Courier Thursday Not Used Anymore : June 17th 2009
26 INNER-WEST WEEKLY, Thursday, June 18, 2009 MB lever living C close to home matters Specials Markets Seafood Liquor ALDI Strawberries, 250g, $1.99, or 80c per 100g. Cauliflower, $1.99 each. Zucchini, $1.99kg. Navel oranges, 3kg, $1.99, or 67c per kg. Produce prices effective Tuesday, June 16, to Monday, June 22. All offers while stocks last. FRANKLINS Kellogg's Corn Flakes 525g, $1.99.SAVE: $2. Buy one 30 x 375ml Coca Cola soft drink can variety, get one 10x375ml Sprite/Lift/Fanta Soft Drink can variety free, $21.99.SAVE: $14.17. 200g Moccona classic freeze dried coffee varieties or bonus 25 per cent classic, $9.99. SAVE: $5.80. Kleenex toilet roll varieties 18-pack, $9.45.SAVE: $4.04. Dynamo/Cold Power 2x Ultra liquid laundry concentrate varieties 750ml, $4.99. SAVE: $2.90. On sale from Monday, June 15, until Sunday, June 21, while stocks last. Savings are off regular prices. Savings may differ in your store. WOOLWORTHS Prime quality lamb leg roast, $8.47kg. SAVE: $4.02kg. Chicken thigh fillets from the deli dept, $8.98kg.SAVE: 97c kg. Navel oranges, $1.83kg. Imported small cooked vannamei prawns, $8.88kg.SAVE:$4kg. Carbonell Spanish olive oil 4 litre, $23.99ea. SAVE:$16. On sale Monday, June 15, to Sunday, June 21, unless sold out earlier. Limits per customer may apply. There's something about soup that gives you warmth and a comfy feeling inside. It can be a great robust broth, full of flavour or a fragrant and exotic Thai concoction - but there's nothing quite like a bowl of steaming hot soup to warm up those cold winter evenings. A little effort now will see that you wisely use up the last of your autumn vegetables and freeze away your creations ready to be pulled out for your winter delight. Root vegetables make great soups and they are in season and are good value for money. Potatoes, carrots, parsnips, turnips and sweet potatoes are all great bases for soups. Sydney Fish Market's specials for the week starting Monday, June 15. Prices are in kg/doz. Christies Seafoods: Spring Bay blue mussels, Tas, $9.99kg. Claudio's Quality Seafoods: large cooked king prawns, NSW, $22.99kg. De Costi Seafood: whole yellowbelly flounder, NZ, $16.99kg. Musumeci seafoods: sashimi yellowfin tuna, NSW, $36.90kg. Nicholas Seafoods: Sydney Rock oysters, NSW, $20 for 2 doz. Peter's Fish Market: mirror dory fillets, NSW, $19.99kg. Doctor Aniello Iannuzzi and Dr Eve Tsironis bought the Hunter Valley's Three Ponds Vineyard near Broke in 1999, and a few years later the Holman Estate Vineyard in the heart of Pokolbin. Don't look past their 2006 Holman Shiraz that's possibly the best-ever red from Mount Eyre. It is beautifully soft with flavours of dark berries, chocolate and tobacco, and with fine tannins and acidity that should see it drinking marvellously for anything up to 20 years. Pay $45 and whip up a duck-and- mushroom risotto to go with it. -- DAVID ELLIS Getting out ISKIES COSMODOME A cosmodome is a portable digital immersive theatre, offering an IMAX style 3D experience without any special glasses. The show includes Oasis in Space,a 3D film of voyage through the universe.. Cost: Free. Details: Friday, June 19, 3.30pm, Newtown Library. Inquiries: Phone 8512 4250. SYDNEY WINTER FESTIVAL A winter wonderland featuring winter petting zoo, outdoor cinema, music concerts, movies and food. Cost: Free Details: Thursday, June 18 to Sunday, June 21 at the St Mary's Cathedral forecourt, cnr St Mary's Road & College St(opposite Hyde Park). Inquiries: 0405 076 900 firstname.lastname@example.org Proof's in the pot BEEF, BALSAMIC AND TOMATO POT PIES: Serves 4. 2 tablespoons olive oil; 700g chuck steak, trimmed, cut into 3cm cubes; 1 large brown onion, chopped; 4 rashers middle bacon, trimmed, chopped; 2 medium carrots, peeled, chopped; 1 garlic clove, crushed; 2 sprigs fresh thyme; 2 tablespoons balsamic vinegar; 400g can diced tomatoes; 1 cup beef stock; 2 sheets frozen ready- rolled puff pastry, partially thawed; 1 egg, lightly beaten; salad, to serve. Heat half the oil in a large saucepan over high heat. Cook steak, in batches, for 4 to 5 minutes or until browned. Trans- fer to a bowl. Heat remaining oil in pan. Add onion, bacon and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and thyme. Cook, stirring, for 1 minute. Add vinegar. Bring to the boil. Cook for 1 minute or until liquid has reduced slightly. Return beef and juices to pan. Add tomato and stock. Cover. Bring to the boil. Reduce to low. Simmer, stirring occasionally, for 1 hour and 30 minutes. Remove cover. Simmer, stirring oc- casionally, for 1 hour. Meanwhile, preheat oven to 220C/200C fan-forced. Layer pastry sheets on top of each other on a board. Place four, 1 cup-capacity ovenproof ram- ekins upside-down on pastry. Using rim of ramekins as a guide, cut 4 rounds from 1 pastry sheet 5mm larger than ramekin tops. Remove and discard thyme from steak mixture. Season mixture with salt and pepper. Spoon into dishes. Place pastry rounds over dishes to cover filling. Cut leaf shapes from remaining pastry. Brush with egg. Bake for 15 minutes or until pastry is golden and puffed. Serve with salad. Recipe: KIRRILY LA ROSA. Photo: STEVE BROWN. FOREST LODGE HOTEL & CAFE - 117 ARUNDEL ST GLEBE Whats on at the FOREST LODGE HOTEL 2109544K WK51 Mon- Pool comp 7pm Tue - Trivia 7pm Wed - Paper Scissors Rock 7 - 9pm WIN FLODGE DOLLARS Thur - Meat Raffle from 6pm Fri - Bar Snacks Sat - Cocktail Happy Hour 6-8pm $12 COOPERS JUGS WHAT'S ON $7.50 COSMO'S 6PM - 8PM WED TO SAT NIGHTS BISTRO OPEN MONDAY TO SATURDAY FOR LUNCH AND DINNER STARTING JUNE 21ST - LIVE MUSIC FROM 3-5PM, - BBQ 5-6PM, - FREE POOL ALL DAY, - HAPPY HOURS FROM 12NOON-4PM, - OPEN 12NOON TIL 10PM THIS WEEK FEATURING: ANDREW VALENTINE ACOUSTIC TUNES ON SUNDAYS Delicious Lebanese Cuisine 23 GLEBE POINT ROAD, GLEBE PH: 9660 9006 www.almustafa.com ALMUSTAFA LEBANESE RESTAURANT Relaxed friendly dining with a difference Almustafa has a great reputation in Lebanese Cuisine and is well known for its food; relaxed and fun atmosphere. You will be greeted by friendly faces & a myriad of colours. Choose between our set menu's or you may choose your own dishes. Almustafa at Glebe is very popular on Friday and Saturday nights, Bellydancers after 8:30pm providing a great venue for group dinners & parties. Reservations essential. LUNCH - TUESDAY TO SUNDAY FROM 11.30AM DINNER- Sunday to Thursday 5.30pm - 11pm, Friday & Saturday 5.30pm to Midnight NOW OPEN for LUNCH! 2169646K wk49
June 10th 2009
June 24th 2009