The new super long lasting nail polish


Clear skin starts with being super-cleansed, and the latest automated cleansing brushes take washing your face to new heights. We love the fact that they’re shower-friendly and double as an exfoliator, making skin more receptive to absorbing your skincare regimen’s ingredients.


Amanda Reardon, make-up artist

What is the best thing you can do to make your lips look fuller?

The trick is to add lip gloss to the centre of the lips to create the illusion of fullness. It works a treat. Try Lanolips Ointment Purse Size ($12, 02 9633 4277), which glosses up and moisturises at the same time.

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Bill Granger’s just desserts

No caption Photo: Photography: Kristin Perers Food Chocolate and pecan cake with toffee crème frâiche. Photo: Kristin Perers

Most days I’m more than happy with a piece of fruit after dinner, but when guests come over, I like to go all out and indulge them with a luscious treat.


This is a great dessert and if you omit the topping and dust it with cocoa, it also suits an afternoon tea.


200g dark chocolate

125g unsalted butter

5 eggs, separated

200g brown sugar

150g pecan halves, very finely ground, plus extra for the topping

pinch of salt

for the topping

200g crème frâiche

1 tbsp icing sugar

3 tbsp thick toffee sauce or dulce de leche

Preheat oven to 180°C. Lightly grease and line a 23cm springform tin with baking paper.

Melt the chocolate and butter in a bowl over a pan of simmering water, set aside to cool. Beat the egg yolks and sugar until pale and frothy. Fold in the melted chocolate and ground pecans.

In a clean metal bowl, whisk the egg whites with a pinch of salt until firm peaks form. Stir ¼ of the whisked egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg whites. Tip into the prepared tin and bake for 45-50 minutes, covering loosely with foil if the top starts to get too much colour. Cool on a rack before removing from the tin.

For the topping, place crème frâiche into a bowl and stir in icing sugar. Roughly fold through toffee sauce and use a palette knife to spread over the cake. Top cake with a sprinkling of ground pecans.


There are many different fruits you can use for tarte tatin – apple, pear, plums and mango all work well.


plain flour, for dusting

200g puff pastry

juice of 2 limes

5 ripe bananas, halved lengthways

100g unsalted butter

3/4 cup caster sugar

4 cardamom pods, seeds only, crushed

crème frâiche or vanilla ice-cream, to serve

Preheat oven to 200°C. Lightly dust a surface with flour and roll out the puff pastry into a circle about 26cm in diameter. Place onto a dusted baking sheet and chill. Squeeze the lime juice over the bananas and set aside.

Melt butter in a 23cm, heavy-based ovenproof frypan. Stir in the sugar and cardamom until the mixture turns a light caramel colour. Don’t worry if the butter and sugar separate. Carefully lay the bananas, cut side down, into the pan. Cook on the stove top for 2 minutes, until the caramel is deeply coloured. Lay pastry over the bananas, tucking edges down into the pan. Prick pastry with a fork and bake in oven for 25-30 minutes, until golden.

To remove the tarte tatin, place a serving plate over the fry pan and invert the pan and the plate with a swift movement. Take care, as the caramel will be very hot. Serve warm with crème frâiche or vanilla ice-cream.

Bill’s tipIf you don’t have an ovenproof frypan, make the caramel in a pan, then pour it into a metal pie tin before adding fruit and pastry and baking.

Food preparation by Rosie Reynolds and Marina Filippelli. Props styling by Rachel Jukes.

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Jetstar battles headwind for Hong Kong takeoff

Jetstar Hong Kong faces stiff opposition from Cathay Pacific to its bid to launch flights by the end of the year, after the incumbent airline claimed the new entrant did not meet the Asian city’s constitutional law.

Hong Kong’s national carrier also warned that the local economy and aviation industry would be damaged by putting ”valuable and limited air-traffic rights into the hands of a carrier controlled by a foreign airline”.

Jetstar Hong Kong is a joint venture between Qantas, Shanghai-based China Eastern Airlines and more recently Shun Tak Holdings, the Hong Kong conglomerate founded by gambling and shipping billionaire Stanley Ho.

Qantas had originally planned to launch the budget offshoot in the middle of the year but delays in regulatory approval make it unlikely to get off the ground until at least December.

In a boost to its bargaining position, the budget airline named Pansy Ho, one of the richest women in Hong Kong and daughter of Mr Ho, its chairwoman on Friday. She replaces China Eastern vice-president Tang Bing, less than a year after he was named Jetstar Hong Kong chairman.

The appointment of the well-connected Hong Kong businesswoman will add clout to Jetstar Hong Kong’s licence application.

But, in a sign of the fight it will put up, Cathay said the budget airline did not meet Hong Kong’s Basic Law requiring airlines to have their principal place of business in the city in order to gain regulatory approval.

”Our review of this application will not change the fact that Jetstar Hong Kong is a carrier that is a franchise of and controlled by Jetstar Australia and its parent, Qantas Airways,” Cathay said in a statement.

”It also will not change the fact that putting some of Hong Kong’s valuable and limited air-traffic rights into the hands of a carrier that is controlled by a foreign airline would also be very damaging to the local aviation industry and the Hong Kong economy.”

Despite the opposition, Jetstar was confident the Hong Kong offshoot would meet all the requirements, including that concerning its principal place of business. A spokesman emphasised that Jetstar Hong Kong was managed by a local team that included chief executive Edward Lau.

Cathay and other interested parties have two weeks to lodge their positions with Hong Kong regulators.

Jetstar Hong Kong hopes to fly A320 aircraft to a long list of Asian countries.

Macquarie Equities analysts have maintained Jetstar Hong Kong faces a ”much fiercer” competitor response from Cathay than the Jetstar offshoot has experienced in Japan.

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Libs pledge $1.1m to give club all-weather grounds

WIN FOR CLUB: Devonport City coach Chris McKenna (right) coaches Braddon Liberal candidate Brett Whiteley through a kick for goal after announcing funding for a $1.1 million upgrade. WIN FOR CLUB: Devonport City coach Chris McKenna (right) coaches Braddon Liberal candidate Brett Whiteley through a kick for goal after announcing funding for a $1.1 million upgrade.

SOCCER players along the Coast will have access to all-weather grounds if the Liberals win the election.

Liberal candidate for Braddon Brett Whiteley and Senator Richard Colbeck announced yesterday the Liberals would provide $1.1 million for the upgrade of the Devonport City Soccer Club grounds.

This upgrade would include two new all- weather pitches, which could be offered for use to schools and sporting codes along the Coast.

“The Devonport City Soccer Club grounds benefit families right across the North-West Coast with more than 16 teams utilising the ground every day of the week, including a significant number of junior players. This is a welcome commitment for our local community,” Mr Whiteley said.

Devonport City Soccer Club coach Chris McKenna said there were a lot of young people that went through the soccer club, with 16 teams representing Devonport.

An all-weather soccer ground would mean that when the North and the North-West of Tasmania experienced wet conditions, as it has in the last few weeks, there would be a viable alternative.

Federal Member for Braddon Sid Sidebottom was happy to hear about the Liberals’ funding announcement for the Devonport City Soccer Club.

“I haven’t been approached [by the club], but I would be more than happy to look at it when we win [the election],” Mr Sidebottom said.

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Penguin community says merger adds up

BEFORE too long, Penguin Primary School and Penguin High School will be no more.

Instead they will amalgamate and form a new identity.

The merger was suggested by the government to all public schools, but the change would have to be driven by communities.

Last year, Penguin Primary School and Penguin High School agreed to merge to form a new school that covered kindergarten to grade 10.

Penguin Primary principal Chris Nichols said the community decided on the change because of the close proximity of the schools.

Once the schools were combined, it would provide a seamless transition between primary and secondary schooling, Mr Nichols said.

“We’re able to share resources, to look at ways that staff from both primary and secondary can work together and work with students from birth to grade 10,” he said.

“It’s also the idea that it’s more than just a school, it’s part of a community.”

The Penguin community hopes the new school will be the hub of the community.

The school has been gathering the community’s input.

“A school transition steering committee has been formed to oversee the implementation of a memorandum of understanding signed by Penguin High and Penguin Primary last year and a number of sub-committees are being formed to look at things like a new school name, school uniform and new constitution and school association,” Mr Nichols said.

“We already have a committed group of people working to ensure a smooth transition to the new school next year, but it’s also vital that the local community has the chance to be involved.”

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