1

Crispy skin salmon anD CreameD FrenCh lentils

prepare athai banquetat home

apple, pear &

almonD Crumble

take a Gourmet

GetaWay tokinGsCliFF

sloW CookeD sunDay roast

as well as

the perfect

fuss-free

sunday dessert!

even make your own curry paste from scratch: it's easy

make the most of the last few winter fruits!

restaurant

quality dinner in a hurry!

WilD mushroom, truFFle & GorGonzola

CONTENTS

REGULAR FEATURES

Gourmet Getaway ................................ 4

What’s New ......................................... 14

Local Heroes ....................................... 16

RECIPE INDEX

Apple, Pear & Almond Crumble ......... 3

Pumpkin Soup ........................................ 3

Crispy Skin Salmon

& Creamed French Lentils .................. 7

Thai Red Curry Paste ........................... 8

Crispy Thai Fried Chicken ................... 8

Coconut Rice ......................................... 8

Roast Duck & Lychee Curry ................ 8

Laab Gai ................................................ 8

Wild Mushroom & Truffle Risotto ... 10

Wild Mushroom, Truffle

& Gorgonzola Arancini ...................... 10

Chocolate Marscapone Tart ............. 12

Slow Cooked Sunday Roast ............... 13

NüDE fOOD TEam

MANAGING DIRECToR

Davide De Vincentiis

EDIToR

Katriya Mathieson

CREATIvES

Joshua Easton

Wayne Froneman

Leo Costa-Leite

ADvERTISING ENqUIRIES

advertising@Nüdecreative.com.au

EDIToRIAL ENqUIRIES

Katriya Mathieson

katriya@Nüdecreative.com.au

HEAD oFFICE

Level 3, Suite 12 “Parkrise”

3 Alison Street,

Surfers Paradise Qld 4217

P.O. Box 1506

Surfers Paradise Qld 4217

Phone 07 5592 4006 · Fax 07 5592 4016

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by Nüde Creative PTY LTD

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NüDE FooD MAGAzINE

is a product of Nüde Creative, Nüde

Creative Pty Ltd T/As Nüde Food

Magazine.

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ALL RECIPES CoME CoURTESy oF

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This magazine is printed on recycled carbon-neutral paper that has been manufactured and sourced according to the PEfC Chain

of Custody Standard SGS-PEfC-COC-0160, which promotes sustainable forest management.

all rights reserved. No part of this publication may be reproduced, stored in a retrieval system, transmitted in any form or by any other means, electronic, mechanical, photocopying, recording or otherwise. Whilst every effort has been made to ensure the accuracy of the information in this

publication, the publisher assumes no responsibility for errors or omissions or any consequences of reliance on this publication. The opinions expressed in this publication do not necessarily represent the views of the editor, publisher or the publication. Contributions are submitted at the

sender’s risk and Nüde food magazine cannot accept responsibility for any loss or damage. Please retain duplicate of text and images.

EDITOR'S LETTER

Hello everyone and welcome back to Nüde

food magazine! It is with great pleasure

that I can report that the feedback to issue

one was just wonderful. It seems as though

a lot of you out there are really enjoying

the home-cooking craze that is currently

sweeping the nation and are experimenting

in your own kitchens. It also seems like

the recipes in issue one were enough to

get your fry pans sizzling, with copies of

Nüde food magazine flying off the shelves

faster than we could restock them.

So after an amazing response to the first

issue, we are back with a bigger and better

issue for you all to enjoy. In this issue you

will find lots more recipes for you to try at

home as well as all our regular features. We

have uncovered the ideal gourmet getaway

at Kingscliff as well as a healthy new frozen

treat at Igloo Zoo and also profile maleny

Credit Union, this month’s local heroes

and possibly australia’s greenest bank!

Speaking of local heroes, we had a lot of

orders for our eco-friendly water bottles,

Nüde H2O, as a result of the article in

issue one. It’s great to see that so many

of you share our passion for creating a

healthier, cleaner planet. If you haven’t

gotten around to getting yours yet, you can

still order now at www.nudedeh2o.com

So go make yourselves a cup of tea and

then come back, put your feet up and

take a few minutes to yourself to enjoy

issue two of Nüde food magazine.

Wishing you all peace, love

and, of course, good food …

Editor

www.nudefoodmag.com

3

PumPkin SouP½ a large pumpkin, peeled and

chopped into large chunks

2 large sweet potatoes, peeled and

chopped into large chunks

Olive oil

1 large brown onion, finely chopped

4 cloves jumbo/elephant garlic

1 litre good quality chicken stock

Dried chilli flakes, to taste

Salt & pepper, to taste

1. In a large stock pot, cook the onions

in a little olive oil over medium

heat. When the onions begin to turn

translucent, add the garlic, chilli

flakes, salt and pepper and cook for a

further 2–3 minutes.

2. add the pumpkin and sweet potato

and stir to coat in the oil. Cook for 2

minutes to allow the flavours to infuse

into the pumpkin.

3. add the stock, bring to the boil and

then reduce heat and simmer until

the pumpkin and sweet potato have

cooked through and are beginning to

disintegrate into the stock.

4. Transfer to a blender and process in

batches until smooth.

5. Return to pot, check for

seasoning and serve.

APPle, PeAr & Almond Crumble100 grams butter, chilled and

chopped into small cubes

1 tablespoon raw caster sugar

4 medium fuji apples, peeled, cored

and cut into 1-inch pieces

4 medium pears, peeled, cored

and cut into 1-inch pieces

½ teaspoon lemon zest

1 tablespoon lemon juice

½ cup rolled oats

½ cup plain flour

¼ cup brown sugar

¼ cup whole raw almonds

½ tablespoon cinnamon

1. Preheat oven to 170 degrees celsius.

2. Take one cube of the chilled

butter and melt it over medium

heat in a saucepan.

3. add the raw caster sugar, lemon zest,

lemon juice and apples. Stir and cover.

4. Let the apples cook for five

minutes, stirring occasionally.

5. Turn the heat off and add the

pears. Stir to mix well.

6. In a food processor, blitz the

almonds until they are chopped

to a medium/fine consistency.

7. add the butter and flour and pulse

to combine a couple of times.

8. add the brown sugar, cinnamon

and oats and pulse until the mix

resembles rough fine breadcrumbs.

9. Put the fruit into a baking dish and

top with the crumble mixture.

10. Bake for 30 – 40 minutes, depending

on the size of your baking dish.

Pumpkin Soup Apple, Pear & Almond Crumble

recipes

Peppers Salt,Resort & SpaKingscliΩAttention fellow foodies. Are you looking for a gourmet getaway that boasts: Endless dining options? A famed two-hat seafood restaurant just a few minutes’ walk from your room? Sun, surf and sand? Then read on, because we’ve found the place for you!

The once sleepy coastal town of Kingscliff in far North NSW has undergone a transformation in recent years, with the birth of the Casuarina and Salt developments. What was just a few years ago a small seaside village is now a hip holiday destination for those in the know. The easy 20-minute drive from the Gold Coast makes it the ideal weekend getaway location and the natural beauty of the area rivals both Byron Bay and Noosa.

There are quite a few accommodation options in Kingscliff, but we chose to stay at Peppers Salt Resort & Spa, located in the heart of Salt Village. Boasting a gorgeous outdoor lagoon pool with sandy beach as well as another

outdoor tropical pool and spa, Peppers Salt Resort & Spa is a great place to unwind and indulge. There is also a Golden Door Spa on the premises offering a range of luxurious beauty and massage treatments. But perhaps most importantly for us gourmands, there is an award-winning fine dining restaurant onsite as well as range of cafés and restaurants just a short stroll away.

Roughie’s is Peppers Salt Resort & Spa’s onsite restaurant and recent recipient of the ‘2009 Restaurant of the Year award’ from the Tweed Business Excellence awards. Open for breakfast and dinner seven days a week, Roughie’s also serves

Take a walk

along the beach

in the morning to

work up an appetite

before indulging in

the buffet breakfast

at Peppers Salt

Resort & Spa

www.nudefoodmag.com

5

You can’t stay at Peppers Salt Resort & Spa without having a meal at fins, the critically acclaimed two-hat seafood restaurant. We chose to have a long, leisurely lunch here, starting with the champagne and oysters special – two glasses of Veuve Cliquot with half a dozen freshly shucked Coffin Bay oysters. The oysters were deliciously fresh and succulent, complemented with wedges of fresh lemon and lime, adding to the flavours of the sea. We decided to dine tapas style, so next up was the Portugese bacalhau balls – crunchy fried balls of salted cod served with aioli – and they were a delight. Light and fluffy on the inside with a crunchy breaded exterior,

lunch on weekends during holiday periods. The dinner menu offers sophisticated modern dining, with dishes such as slow cooked Bangalow pork belly served with

seared scallops and Italian roasted duck leg ready to satisfy your appetite. The dessert menu will have you licking your lips with choices including banoffee pannacotta and dark chocolate fondant, so make sure you leave room for dessert!

they were not too heavy and really got our appetites going.

We moved on from a taste of Portugal to a taste of Spain and Italy with the jamon and breseola plate. Served at just the right temperature, allowing us to appreciate the full flavour of these exquisite cured meats, the dish was just as satisfying for the eyes as it was the tastebuds. The jamon practically melted in our mouths and the breseola was thin, delicate and gently flavoured and had us raving about it for the rest of the day. Skipping from land to sea, we sampled the fresh white anchovies next. The delicate fillets were sharp but not too salty and were ideally balanced with sweet caramelised onion, shaved fennel and shallots. We ended the meal with one dish from the main menu, named ‘Chilli as anything’. Whilst it didn’t quite live up to its name in the spice factor, it was definitely delicious as anything. fresh seafood including bugs, scallops and prawns swimming in a Thai tom yum inspired broth were served with a green papaya salad and rice steamed in a Chinese cabbage leaf and was so delicious we have already been back again for lunch since researching this article!

To get all you can out of your Kingscliff experience, we recommend spending at least two nights at Peppers Salt Resort & Spa.

For more information, visit www.peppers.com.au

5

stay atleast two nights to get the most out of your stay!

yum!Take a wa

lk

along the beach

in the morning to

work up an appetite

before indulging in

the buffet breakfast

at Peppers Salt

Resort & Spa

gourmet getaway

Modern dining in the heart of Surfers ParadiseCorner of the Surfers Paradise Boulevard and Markwell Avenue

Booking enquiries phone 07 5579 6500 · Sales enquiries phone 1800 687 780

Artist’s impression only.

Artist’s impression only.

7

CriSPy Skin SAlmon & CreAmed frenCh lentilS4 x 125 gram salmon fillets, skin on

Olive oil

Salt & pepper to taste

2 tablespoons unsalted butter

1 cup Puy lentils, rinsed and sorted

1 medium carrot, finely diced

2 shallots, finely diced

2 cloves garlic, thinly sliced

1/2 tablespoon thyme leaves,

finely chopped

1/2 tablespoon continental

parsley, finely chopped

1 teaspoon dried marjoram

1/3 cup dry white wine

3 cups water

1 tablespoon Dijon mustard

1/2 cup thickened cream

Lemon slices, to serve

Crispy skin salmon &1. Start by preparing the lentils. In a large

fry pan with a lid, heat some olive oil

and saute the shallots and carrot over

medium heat. add the lentils, garlic

and herbs and cook until flavours

are released (about five minutes).

2. Turn the heat up and add the

wine. allow the alcohol to cook

off and then add the water. Cover

the pan with the lid and reduce

heat to a medium simmer.

3. When the water has nearly all been

absorbed, add the mustard and stir

through. Replace the lid and continue

simmering until all the water has been

absorbed and the lentils are cooked

through. (If you find the water has

nearly all been absorbed but the lentils

are not yet cooked, just add some

more water and continue cooking.)

Season to taste with salt & pepper.

4. Once the lentils are cooked, remove

half the lentils from the pan and add

to a blender with the thickened cream.

Blend until the lentils form a thick

puree. Keep both the puree and the

whole lentils warm until ready to use.

5. Season the salmon with salt & pepper

and melt the butter in a fry pan over

medium-high heat. When the butter is

foaming, add the salmon, skin down,

to the pan. Cook until the salmon is

almost done to your liking and the skin

is crispy and then turn over and cook

for 1 – 2 minutes on the other side.

6. Garnish with a sprig of fresh thyme

and slice of lemon and serve with the

lentil puree and the whole lentils.

7

Enjoy with a nice

cold glass of dry wine.

We like the Isabel

Sauvignon Blanc.

recipes

Laab Gai½ tablespoon peanut oil¼ cup Thai red curry paste (you

can substitute with store-bought

paste if you wish, in which case

you may need to use a little less)

2 x 400 gram cans of coconut cream

1 whole roast duck, chopped

½ punnet cherry tomatoes

1 x 350 gram can of lychees, drained

6 kaffir lime leaves, very finely julienned

½ teaspoon palm sugar1 tablespoon fish sauceSqueeze of lime juiceFresh Thai basil leaves, coriander

and spring onion to garnish

2 cups Thai jasmine rice, rinsed

2 cups thick coconut milk

1 cup water2 lemongrass stalks, tops only

4 kaffir lime leaves

1. Break the lemongrass stalks in

half and crush the kaffir lime

leaves in your hands so that the

flavours release during cooking.

2. add all ingredients to the pot

of your rice cooker and cook

according to the manufacturer’s

instructions.3. When the rice is done, remove the

kaffir lime leaves and lemongrass,

fluff rice with a fork and serve!

Thai Coconut Rice

1. In a large pot, fry the curry paste in a little peanut oil so that the flavours begin to release.

2. add the coconut cream, palm sugar and fish sauce and bring to the boil.

3. Reduce heat to a simmer and add the roast duck. allow to simmer for 10 minutes and then add the cherry tomatoes and lychees. Simmer for a further 5 minutes.

4. Check for seasoning, add the lime juice and then garnish with the fresh herbs to serve.

Crispy Thai Fried Chicken

Roast Duck & Lychee Curry

3 shallots, roughly chopped

2 stalks lemongrass, inner white stalk only

3 dried red chillies, rehydrated in water

6 – 8 small red chillies

4 cloves garlic, roughly chopped

1 thumb-size piece of galangal, peeled & sliced

Good pinch of white pepper

2 tablespoons ground coriander seeds

4 coriander roots, cleaned & finely chopped

3 tablespoons fish sauce

4 kaffir lime leaves, julienned

2 teaspoons shrimp paste

2 teaspoons palm sugar

1/ cup coconut cream

more or lessaccording to taste

1. Place all ingredients in

a food processor and

blitz until smooth.

2. Store in an airtight container

in the fridge for up to 2 weeks,

or freezer for up to 2 months.

2kg chicken drumsticks and wings

4-6 cloves of garlic, peeled

2 tablespoons finely chopped coriander root

10 finely chopped coriander stems

½ tablespoon whole black peppercorns

2 teaspoons coarse sea salt

3 tablespoons oyster sauce

3 tablespoons fish sauce

½ tsp dried chilli flakes

1 head of garlic, peeled and chopped

½ cup chicken stock

¾ cup rice flour + ¼ cup plain flour

Canola oil, to fry

1. Place coriander and peppercorns into a

mortar and pestle and pound to a paste.

2. add the garlic, dried chilli and salt and

continue pounding until you have a fine

paste.3. Stir in the oyster sauce, fish sauce and

chicken stock and mix well.

4. Pour the marinade over the chicken and

marinate overnight.

5. Take chicken out of the fridge and allow

to reach room temperature. meanwhile,

heat the canola oil until it reaches about

175 degrees Celsius.

6. Take the chicken out of the marinade, roll

in the flour mixture and deep fry until

golden brown in the hot canola oil.

7. Drain on absorbent paper and serve with

chilli sauce and sticky rice!

2 x 125 gram Barramundi fillets2 rashers bacon1 tablespoon extra virgin olive oil½ tablespoon finely chopped rosemary leaves1 teaspoon lemon zestSalt & pepper to taste1. In a small non-stick pan, toast the rice grains until they are a golden brown.2. Using a small food processor or mortar and pestle, grind the toasted rice

until it forms a rough powder.3. Combine the chicken mince, fish

sauce and lime juice and allow to marinate for five minutes.

4. Heat a wok to high and then add the chicken breast, crumbling up with a spatula. The chicken may seem to stick to the wok at first, but as the juices start to run out, the meat will loosen up.5. When the chicken is cooked through and the juices have evaporated, remove from heat and allow to cool slightly.6. add the toasted rice, lemongrass, kaffir lime, spring onions and chilli and mix well to combine. Taste and adjust seasoning if necessary.

7. To serve, line a dish with the lettuce leaves and arrange the laab on top, surrounded by the raw vegetables.8. Serve with sticky rice and enjoy!

Thai Red Curry Paste

the daily confessions of a foodaholic ...feature recipes

with full size colour pictures,

reviews and more.

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Wild Mushroom & Truffle RisottoWild muShroom & truffle riSotto6 cups of hot low-salt chicken consomme

Olive oil

1 medium brown onion, finely diced

2 garlic cloves, crushed

150 grams fresh chantarelle

mushrooms, sliced

150 grams fresh portobello

mushrooms, sliced

40 grams dried Porcini mushrooms, soaked

in hot water and then rinsed clean

1 tablespoon fresh thyme, chopped

2 tablespoons fresh Italian

parsley, chopped

2 tablespoons butter

Salt & pepper, to taste

Truffle oil, to taste

2 cups carnaroli rice

½ cup dry white wine

Dash of heavy cream

Parmesan cheese, to taste

Black truffle, shaved, to taste

Italian parsley, to garnish

1. Heat a little olive oil and the butter

in a medium fry pan. add half the

onion and cook until translucent

and then add half the garlic.

2. add the mushrooms and thyme

and season with salt and pepper to

taste. Cook until the mushrooms

are browned and cooked through.

3. Take the pan of the heat and

drizzle some truffle oil over the

top. Set aside until ready to use.

4. In a large saucepan heat a little

olive oil and then add the remaining

onion and garlic. Cook until

translucent and then add the rice,

cooking until rice turns opaque.

5. add the white wine and allow

the alcohol to burn off.

6. Turn the heat down to medium and

then add the consomme, one ladleful

at a time, stirring constantly and

waiting until each ladle has been

absorbed before adding the next.

7. When all the stock has been

absorbed and the rice is almost

al dente, add the mushrooms and

cook for a further 2 – 3 minutes.

8. add the cream, parmesan and

chopped parsley and mix through.

9. Serve garnished with extra

chopped parsley, parmesan and

shaved black truffle, if using.

optionalbut tasty!

Wild muShroom, truffle & GorGonzolA ArAnCini3 cups leftover mushroom risotto

2 eggs, lightly beaten

Shaved black truffle

Gorgonzola, broken into marble size pieces

Dry breadcrumbs to coat

Vegetable oil, to deep fry

1. In a large mixing bowl, combine

the room temperature risotto and

eggs and mix well. If the mixture is

too gooey, add some breadcrumbs

until the consistency is firm enough

to allow you to shape the risotto.

2. Using wet hands, shape the risotto

mixture into balls the size of a

plum. Using the end of a wooden

spoon, or your thumb, poke a hole

in the centre of the balls and stuff

with one piece of shaved truffle

and a piece of gorgonzola. Reshape

into a ball, ensuring the truffle and

gorgonzola remain in the centre.

3. Roll the risotto balls in the

breadcrumbs and then deep fry for

2-3 minutes or until the arancini

are golden brown and crispy.

4. Drain on absorbent paper

and serve immediately!

Wild Mushroom, Truffle & Gorgonzola Arancini

You may need to use a

little more or a little

less stock to reach you

r

desired consistency. try serving with a

rocket, pear & parmesan salad drizzled with extra virgin olive oil and balsamic vinegar

recipes

you can subst

itute

with a tables

poon of

white t

ruffle oil

www.nudefoodmag.com

you can subst

itute

with a tables

poon of

white t

ruffle oil

11

mArinAde6 cloves garlic, peeled

6 sprigs rosemary, leaves only

1/2 teaspoon sea salt crystals

1/2 teaspoon mixed peppercorns

1 tablespoon lemon zest

1/4 cup olive oil

roASt lAmb3kg lamb leg, bone in

6 celery stalks

2 large brown onions, quartered

6 cloves of garlic, whole

1 lemon, quartered

1 cup dry white whine

1 cup water

PAn GrAvy1 tablespoon flour

1 tablespoon butter

Pan juices from lamb, strained

1 tablespoon dijon mustard

mArinAde1. Put everything except the olive oil

in mortar and pestle and pound

until a rough paste is formed.

2. add the olive oil and mix

until combined.

3. Slash the lamb leg and massage

the marinade all over. allow

to marinate overnight.

roASt lAmb1. Preheat oven to 200 degrees celsius.

2. Place the celery, onion, garlic and

lemon in the bottom of a roasting

tin to form a ‘rack’ that will prevent

the lamb leg from touching the

tray. Place the marinated lamb leg

on top and drizzle a little olive oil

around the bottom of the pan to

prevent vegetables from sticking.

3. Cook in the preheated oven

for 30 minutes, or until the

lamb has browned all over.

4. Remove from oven and add the water

and wine. Cover with foil, reduce oven

heat to 160 degrees celsius and cook

for 7 hours, basting occasionally.

5. Remove from oven and allow to

stand, covered, for 20 – 30 minutes

(use this time to make the gravy).

6. Serve with pan gravy, crispy smashed

potatoes and rosemary sweet potatoes.

PAn GrAvy1. In a medium saucepan, melt the

butter and then add the flour to make

a roux. Use a whisk to stir until the

butter and flour have fully combined.

2. add the mustard and mix well.

Slowly add the pan juices, whisking

thoroughly to combine.

3. allow to boil and reduce to

desired consistency.

sloW CookeD Dont be put off by the

long cooking time, the dish

virtually cooks itself!

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recipes

13

mArSCAPone tArt 250 grams plain chocolate biscuits

100 grams butter, melted

250 grams mascarpone cheese

150 grams best quality dark chocolate

100 grams best quality milk chocolate

250 ml thickened cream

2 tablespoons cocoa powder

1. In a food processor, blitz the

chocolate biscuits until they resemble

fine breadcrumbs. add the melted

butter and pulse until combined.

2. Press the biscuit mixture into

the base of a prepared tart pan

and chill for 30 minutes.

3. Bake for 25 minutes in a

preheated oven at 160 degrees

celsius. Remove form oven and

allow to cool completely.

4. While the tart shell is cooling, prepare

the filling. In a medium saucepan,

combine the thickened cream,

cocoa powder and chocolate over

medium-low heat. Stir constantly

until the chocolate has melted and the

mixture has completely combined.

5. Pour the mixture into the bowl of a

kitchen mixer along with mascarpone

cheese and beat until well combined.

6. Pour into the tart shell and allow

to set in the fridge overnight.

7. Dust with drinking chocolate

powder to serve.

ChoColate

Don't forget to start the preparation the night before

End your Sunday roast

with this easy tart.

recipes

13

nüde h2o water bottles & filters

If you’re looking for a healthy frozen treat without the calories then pay attention! Igloo Zoo, purveyors of fabulously frozen yoghurt, have opened their latest ‘culture bar’ in Surfers Paradise. Choose from Igloo Zoo’s 99.5% fat free super chilled yoghurt in three great flavours - original, pomegranate and green tea - and top it with your choice of the day’s selection of toppings. The toppings offered by Igloo Zoo are carefully selected not only for their organic and antioxidant properties but also for their nutritional benefits, health and taste. Toppings include chocolate covered goji berries, gourmet muesli, organic chocolate, fresh fruit, and our personal favourite, halva.

Igloo Zoo also offers the Igloo Blend, a smoothie style drink served with a fat straw, perfect for breakfast on

the run, and the Igloo Crunch, frozen yoghurt and toppings served over a bed of freshly shaved ice. The secret to Igloo Zoo’s superior frozen yoghurt lies in mixing the lowest amount of air possible into the yoghurt, creating the most delicious frozen treat around.

an average serving of the pomegranate frozen yoghurt is less than 120 calories, meaning that you can indulge in a treat from Igloo Zoo without the guilt! Visit Igloo Zoo today at 12 Elkhorn avenue, Surfers Paradise.

With such a great response to the launch of Nüde H2O eco-friendly water bottles last month, Nüde H2O are excited to announce the expansion of the range to include Nüde Baby H20 child-size water bottles and Nüde H2O Water filters, eco-friendly ceramic water filters designed to turn tap water into the purest, best tasting drinking water possible.

The Nüde Baby H2O bottles have a capacity of 300ml, making it the ideal size for tots of all ages. They are fashioned in the same style as the traditional Nüde H2O bottles and meet fDa standards meaning that there is no risk of toxins leeching into the water.

The Nüde H2O Water filters are locally made and utilise the natural filtration qualities of carbon and ceramic to remove at least: 95% of Chlorine, 99.999% of Harmful Bacteria, 99.999% of amoeba, 98% Suspended Solids, 99.999% of Giardia and 99.999% of Cryptosporidium, ensuring your drinking water is pure and clean.

If you would like more information on wholesale or retail orders, visit www.nudeh2o.com now.

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what's new

15

DESIGN, ADVERTISING, PUBLISHING, COPYWRITING, PRINT & WEB07 5592 4006 — www.nudecreative.com.au — info@Nüdecreative.com.auLevel 3 ‘Parkrise’ 3 Alison St. Surfers Paradise Qld 4217

Shopping ListMeat/Fish/Poultry General GroceryFrozen Foods

Dairy

Deli

Fruit/Vegetables

15

Local Heroes - Maleny Credit UnionWhen you think of green businesses, you think of organic grocers, eco-friendly retreats and maybe a hybrid car manufacturer, right? Well what if I told you that this month’s local hero, and green business, is actually a financial institution. Yes, that’s right, a financial institution!

maleny Credit Union, located in the Sunshine Coast hinterland, is on our radar as one of australia’s greenest financial institutions. Committed to long-term sustainability, maleny Credit Union believes they have social and environmental obligations in addition to providing sound financial management. Deposits raised from members of maleny Credit Union are reinvested back into the community using locally developed policies and the credit union gives back up to 10% of its pre-tax profit in the form of community grants.

maleny Credit Union also practices socially responsible investment by fostering micro finance groups and advancing loans to the local community for environmentally sustainable purposes, lending approximately 60% of its funds for green, sustainable, and socially responsible loan purposes. They recently announced their role as a financial partner for the australian Government’s Interest free Green Loans, a new australian Government

initiative to help australian families make the right choices for their homes and budget by providing tailored information from in-home assessments and low cost funding from financial partners. Says maleny Credit Union’s CEO, Greg Stevens, “at maleny Credit Union we’ve always been environmentally-focused since our inception in 1984 and the australian Government’s new Green Loans Program complements our current green style products and values.”

as a result of this initiative, australian families will now have the resources to install approved water and energy efficient products such as renewable energy systems, wall insulation, glazing, efficient hot water systems and water tanks – something the team at Nüde food magazine applauds. But we’re not the only ones who think maleny Credit Union are pretty special – they are also the recipient of this year’s ‘Best Socially Responsible Product’ award from money magazine as well as a finalist in the www.news.com.au Green awards in the Green Business category; an honour that mr. Stevens is proud to accept. “The maleny Credit Union has a proud history of supporting the environment and the Sunshine Coast Communities with its sustainable banking services,” he says.

“The credit union has incorporated into its own operations and staff practices measures that contribute to a sustainable environment and continues to improve on these on an ongoing basis.”

We think that if some of the other major financial institutions in australia took a leaf out of maleny Credit Union’s book, australia could lead the world as the greenest place to live. for more information on how you can apply for an interest free green loan, visit www.malenycu.com.au

www.nudefoodmag.com

local heroes

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THE FIRST 20 SUBSCRIBERS WILL ALSO RECEIVE A FREE Nüde H2OWATER BOTTLE VALUED AT OVER $20!Yes! I would like to subscribe and have my monthly copy of Nüde food magazine delivered to my door for:

australia international 6 months (6 issues) aUD $30 6 months (6 issues) aUD $90

12 months (12 issues) aUD $60 12 months (12 issues) aUD $180

payment I enclose my cheque/money order payable to Nüde Creative Pty Ltd for aUD$ ........................................................ .

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Please return this form with your cheque/money order to:

Nüde food magazine

PO Box 1506

Surfers Paradise

QLD, aUSTRaLIa. 4217

eco-friendly!100% recyclable and reusable

cooking just got a whole lot better””

$149Frozen Yogurt, Sorbet and Ice Cream Maker

$1999 Piece Block Knife Set

$2498 Bottle Wine Cellar

Open 7 days a week Mon - Fri 8.30am - 5.00pm Saturday 9.00am - 4.00pmSunday 10.30am - 4.00pm

Harvey Norman Centre

Harvey Norman Complex29 Ashmore RdBundall, Qld 4217

Phone (07) 5582 0800Fax (07) 5526 9499Email sales@coastalkitchenware.com.au

Wish · TrueseCooper StHoney & BeauV&M · FornarinaBoon-DahBebe · TaylorOasis Shopping Centre Broadbeach07 5592 2224

Aria Building Broadbeach07 5570 3149

Brisbane City07 3221 8299

Chermside07 3861 4744

www.igedo.com.au

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How You Can Make a Difference. Fill your Nüde H20 bottle up before you leave home and take it with you. Refill it during the day at your gym, at your workplace or at one of the many public water fountains that can still be found all over Australia. Encourage your family and friends to do the same and spread the word about Nüde H20!Buy online at www.nudeh2o.com | email info@nudeh2o.com for wholesale enquires www.nudeh2o.com