Bonus bits that we couldn’t squeeze into Winter’s Village Life magazine

The Village is constantly buzzing with activity and it can be hard to fit it all in one magazine, so we created Village Life: The Extras, with bonus content for you to enjoy.


Pg. 6 – Style Icons Behind-the-Scenes


New season fashion met 1950s architecture during our Winter fashion shoot at the iconic Rose Seidler House. Once dubbed as ‘the most talked about house in Sydney’, it was designed by a young Harry Seidler for his parents, Rose and Max. Its success launched the architect’s career in Australia and has remained as an iconic part of the North Shore’s landscape.

Nestled amongst the beautiful backdrop of Ku-Ring-Gai Chase National Park, the unconventional house is a celebration of architecture, art and technology and one of the best examples of mid 20th century modern design.

Take a look at these never-before-seen shots from our shoot.



Pg. 24 – More cheese, please

Love the look of our low-carb grilled cheese sandwich? Better than sliced bread, creating our cauliflower bread takes just three ingredients and a matter of minutes for a deliciously oozy, gooey and nutritious snack. Here’s what you need:



1 medium cauliflower

1 egg

½ cup parmesan cheese

Cheddar cheese slice for sandwich



Step 1 – Cut the cauliflower into florets and process in a food processor. Once it has reached a fine consistency, transfer it to a microwave safe bowl and microwave for 10 minutes, stirring occasionally.

Step 2 – Mix in the egg and cheese with a spatula to create a dough. Once evenly combined, form balls from the mixture and press flat into squares on a lined baking tray. Bake at 220C for 15-18 minutes.

Step 3 – Remove from the oven and place a slice of cheddar cheese onto half your slices. Create sandwiches using the remaining slices and return to the oven for a further 5 minutes.



Pg. 34 – Keeping the kids healthy

Getting the kids to create healthy habits and steer clear of junk food can feel like an impossible battle. Luckily, we got a few easy to follow tips from Clare at O’Loughlin’s Medical Pharmacy who suggested to saying no to packaged snacks. To make it easy, we found two recipes that are quick, healthy and loved by kids!



Berry Brekkie Pops



180g (2/3 cup) Greek yoghurt

120g (3/4 cup) berry granola muesli

2 tablespoons maple syrup

125ml (1/2 cup) milk

125g raspberries, pureed

200g (3/4 cup) cacao yoghurt

Chia seeds, to sprinkle



Step 1 – Divide the Greek yoghurt among eight 100mL popsicle moulds. Tap on the bench to level. Top with muesli. Place a wooden ice-block stick in the centre of each mould and drizzle in the maple syrup. Place in the freezer for 2 hours or until set.

Step 2 – Divide the milk among the moulds. Place in the freezer for 2 hours or until set.

Step 3 – Divide the raspberry among the moulds. Place in the freezer for 2-3 hours or until set.

Step 4 – Divide the cacao yoghurt among moulds. Sprinkle with chia seeds and place in the freezer for 8 hours or overnight until completely frozen.



Banana, Oat and Chocolate Bars



230g (2 1/2 cups) rolled oats

80g (1/2 cup) natural seed mix with pine nuts

50g (1/3 cup) dried cranberries

1 tablespoon linseeds

1/2 teaspoon ground cinnamon

60g (1/4 cup) coconut oil

100g (1/4 cup) rice malt syrup

2 (about 350g) ripe bananas, mashed

1 egg

45g Well Naturally No Added Sugar 
Dark Chocolate bar, melted



Step 1 – Preheat the oven to 180°C/160°C fan forced. Line a 16 x 26cm slice pan with baking paper, allowing the sides to overhang. Combine the oats, seed mix, cranberries, linseeds and cinnamon in a large bowl and make a well in the centre.

Step 2 – Combine the coconut oil and rice malt syrup in a microwave-safe jug. Microwave on Medium for 1 minute or until melted and smooth. Cool for 2 minutes.

 Step 3 – Add coconut oil mixture, banana and egg to the well. Stir until just combined. Spread over prepared pan. Bake for 35 minutes or until firm to touch. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

 Step 4 – Cut into 16 triangles. Drizzle with the melted chocolate and set aside to set. Store in an airtight container in the fridge for up to 5 days.