Home' The Chronicle : Canberra Chronicle 25-11-2014 Contents 29 - Tuesday, November 25, 2014
Be the hero of your family
gathering, with an award-
winning ham from
Meats! You have your
choice of bone-in
Or choose from our free-
range poultry, including
chicken, turkey, duck,
spatchcock and quail.
We even have boneless
roasts available, seasoned
& rolled and ready for
We even have turducken!
Top off your memorable Christmas feast with Walsh's Country
Kitchen Christmas pudding and cakes.
ANTIBIOTIC-FREE | GROWTH HORMONE-FREE | EXPERTLY CUT
FOR MAXIMUM FLAVOR AND TENDERNESS
Are you in charge of the Christmas Ham?
Come and see
Heidelberg Street Conder ACT 2906
P 02 6200 8400
Discover all the fantastic upgrades at Lanyon Vikings' newly-renovated club.
The new-look Lanyon
The renovations at Lanyon Vikings
are now complete, and the club invites
its members and their guests to come
down to Lanyon to relax and enjoy the
beautiful new club.
The new-look Lanyon Vikings
encompasses a new lounge area, dis-
tinctive dining, new kids' room, dedic-
ated modern sports bar, a fresh cafe,
gaming and lounge bar, and brand-
new furniture, plus updates all-round.
Whatever the occasion, there is some-
thing for everyone at Lanyon Vikings.
S Bar, located on the lower level, is a
stylish and sophisticated sports bar
offering many television screens to
catch your favorite sport, team or code,
plus a TAB area. The main bar, located
upstairs, has been designed with ser-
vice and style in mind, boasting a range
of traditional and craft beers on tap,
and an extensive spirit list and wine
Red Rock Bistro, operating on the top
level of the club, is open seven days and
serves delicious modern Australian
cuisine at great prices. Enjoy hearty
lunches for just $9.90 every day that
will leave you feeling satisfied without
breaking the bank. The S Bar menu
downstairs adds another dining option
with its tantalising pub-style menu.
The new Moo&Brew Cafe provides a
dining experience like no other and is
perfect for those who enjoy cafe-style
meals and a quality cup of coffee or tea.
The inviting lounge area and free Wi-Fi
provide a space for members and
guests to relax and enjoy a coffee while
browsing the web or reading the
newspaper. Or soak up the stunning
Tuggeranong Valley views, which are
captured perfectly by the open-plan
layout and floor-to-ceiling windows.
Families have been catered for in the
renovations with an upgrade to the
kids' room. Offering respite for parents
and a range of arcade-style games that
the little ones will love, the room is
clean and lots of fun.
Lanyon Vikings is located on
Heidelberg Street, Conder.
For more information,
phone 6200 8400 or visit
The secret to a perfect Christmas
Southlands Quality Meats' owner Alan
Matthews' baked ham sticky glaze recipe
is guaranteed to please.
The team at Southlands Quality Meats
is dedicated to ensuring your Christmas
is as delicious and hassle-free as pos-
sible, and that includes helping you find
and bake the best Christmas ham.
The centerpiece of every traditional
Christmas meal, Southlands Quality
Meats' award-winning Christmas ham is
succulent, moist and guaranteed to
This year, Southlands Quality Meats
owner Alan Matthews has generously
decided to share his own baked ham
sticky glaze recipe.
Alan's Sticky Glaze
2 garlic cloves
1G2 orange, finely grated zest and juice
340g soft, brown sugar
1 red chilli, finely chopped with seeds
1 tsp Chinese five-spice powder
100ml soy sauce
Salt and freshly ground black pepper
1. Remove the skin from your ham,
taking care to leave as much of the fat on
as possible. Diamond-score the ham
through the fat and into the meat.
2. Bake the ham for 30 minutes at
170-180 degrees celsius.
3. While the ham is baking, mix all of the
glaze ingredients in a small pan and heat
gently until the sugar is dissolved. Sim-
mer for 25 minutes until glaze is reduced
4. Add the glaze to the ham and continue
to cook until done. Remember, a full ham
needs approximately 1.5 hours, while a
half ham requires 50 minutes to an hour.
For more information, phone
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