Reminder: Adult Swim Classes Available

Every Tuesday night at Dolphins Health Precinct Aquatic Centre we host adult swim classes. Two separate classes address different needs, beginner and advanced. 

LAP SWIMMER 

6.30pm - 7.30pm 

Technique, stroke correction and development 

Techniques and tips for beginners to tackle triathlon enticers or open water events 

ADULT SWIM SQUAD 

7.00pm - 8.00pm

Stroke correction and strength 

Endurance and fitness training 

Sport specific training for triathlons and open water

For more information, please see Dolphins Health Precinct Reception.

Smoked salmon bagels with herbed scrambled eggs Recipe

Photography by Andrew Young

Add a mixture of your favourite herbs to these scrambled eggs, such as dill or basil.

Serves: 6

Time to prep: 15 minutes

Time to cook: 10 minutes

Ingredients

• 12 eggs
• 250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
• 20g butter
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped flat-leaf parsley
• 6 poppy-seed bagels, split
• 12 smoked salmon slices
• Dill sprigs, to serve

Method

• Use a fork or balloon whisk to gently whisk the eggs and PHILLY together in a large bowl. Season with salt and pepper.
• Melt the butter in a large heavy-based frying pan over low heat until foaming. Add the egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan in all directions, to prevent egg mixture from sticking. Cook for 5-7 minutes or until three-quarters of the egg mixture is cooked and mixture is still creamy. Remove from heat. Add the chives and parsley and gently fold through.
• Meanwhile, preheat a grill on high. Place the bagels, cut-side up, on an oven tray. Toast under preheated grill for 2 minutes or until toasted.
• Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired.

(Source.)

Sensory Play - Picnic by the Pool

Baby & Me - Picnic by the Pool

This Friday

1pm - 3pm

$10 (includes sandwiches, tea/coffee/juice)

The theme of the day will be Playing with the Senses. We’ll be exploring Sensory and Tugging Boxes. We’ll also be a having a musical baby jam session playing with a wide range of musical instruments.

DISCOUNTED Personal Training Packs!

5 Pack of Personal Training Half Hour Session

Only $140*

Valid until 31 July 2014.

Selected Trainers available.

Limited time offer! See reception to book or for more details.

*Terms & Conditions

For each PT 5 Pack Special purchased, you have 6 weeks to use it from date of purchase.

Dolphins Health Precinct reserves the right to allocate which personal trainer.

_____________________________________________________________________

Personal Training is strongly recommended:

• If you are new to exercise
• If you need extra motivation and drive to get the most from your workouts
• If you lack confidence in using the equipment
• If you are not sure you are using the correct technique
• If you don’t feel you are seeing any changes

Or if you have more specific goals:

• Reduce body fat
• Increase energy levels
• Reduce stress
• Increase muscle strength
• Develop a healthy eating habit
• Nutritional analysis
• Toning / shaping
• Change your shape
• Increase cardio fitness
• Injury rehabilitation
• Increase flexibility
• Include variety and fun into your workouts

Click here for more information. 

Floating Market Fish Soup Recipe

Photography by Petrina Tinslay

Enjoy this wonderful Asian dish that delivers flavour and freshness with a light touch that will leave you feeling satisfied and nourished.

Serves: 4

Time to prep: 25 minutes

Time to cook: 15 minutes

Ingredients

• 600g white fish fillets (such as blue-eye or snapper)
• 100g bean thread vermicelli (glass noodles)
• 2 lemongrass stems
• 1.2 litres chicken stock
• 3 eschalots, finely sliced
• 1 long red chilli, sliced
• 2 tablespoons tamarind puree (see Notes)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 100g bean sprouts
• 2 tomatoes, chopped
• Small handful of Thai basil (or mint: see Notes) and coriander leaves
• 1 lime, quartered

Method

• Cut the fish into bite-sized chunks and toss with salt and pepper. Put noodles in a bowl, pour over boiling water to cover and leave for 4 minutes, then drain.
• Trim lemongrass to inner, tender white part and finely slice. Put stock, eschalot, chilli, tamarind and lemongrass in a pan. Bring to a boil over medium-high heat, then simmer for 10 minutes over medium heat.
• Stir in fish, fish sauce and sugar. Simmer over medium-high heat, covered, for 5 minutes. Add sprouts, noodles and tomatoes. Simmer for 1 minute or until hot.
• Divide among warm bowls. Scatter with herbs and serve with lime wedges.

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3 Tricky Vegetables and How to Eat Them!

Don’t overlook delicious and nutritious vegetables just because they’re a little less common or their shape and texture confounds you. Artichokes may look like leafy flower buds. Leeks can resemble mutant green onions. But despite their appearance, these vegetables are packed with nutrients -- and they taste pretty good too. We’ll share a few tips so you can easily prepare these three seemingly “tricky” vegetables, making them convenient, everyday options to add to salads, enjoy as a side dish or even eat on their own.

• Leeks, Part 1: Remove the Top and Bottom: “Leeks have a flavour similar to onions or shallots, but offer a bit more subtlety,” says Brooklyn chef and author James Peterson. The vegetable is high in vitamin K, which aids in blood clotting, and it may help maintain strong bones in the elderly. One leek has 31 micrograms of vitamin K, which meets about 34 percent of your daily needs. “To prep the leek, remove the root end and the dark green top with a knife. Cut it lengthwise, then slice crosswise into half-moon shapes,” says chef and author Virginia Willis.
• Leeks, Part 2: Separate and Simmer: Separate the half-moons with your fingers, place them in a sink or a large bowl of cold water and swish the slices to let the dirt fall to the bottom. Scoop them out with your hands or a sieve and discard the sandy water. Repeat the process until the leeks are free of dirt. Chef Virginia Willis recommends simmering the leeks in stock and then allowing them to chill. Once fully chilled, mix the leeks with vinaigrette for a salad. “You can also bake them in a gratin or add them chopped to soups or broths,” says chef James Peterson.

• Artichokes, Part 1: Prep Work: Artichokes are a good source of fibre, vitamins C and K and folate, a B vitamin that aids new cell generation and helps prevent major birth defects, which makes it especially important for moms-to-be. An artichoke contains 107 micrograms of folate, or about 26 percent of the recommended dietary allowance for men and women. It also has 10 grams of filling fiber. “To prepare a fresh artichoke, cut off the stem and the top inch, then snip the top half-inch of each pointy, thorny leaf with scissors,” says chef and contributing writing for the Food Network Virginia Willis.
• Artichokes, Part 2: Cook and Cut: Place the artichoke bottom down into boiling water, lower the heat to a simmer and put a heatproof dish on top so it’s fully submerged. Simmer for 30 to 40 minutes. To eat, pick off each leaf and run your teeth along the thicker side, gathering the tasty flesh. “You can also cut off the bottom part of the artichoke, known as the heart,” says Brooklyn-based chef James Peterson. At the center of the heart near the stem is a knot of inedible fibrous strands -- scrape these out with a spoon. Cut the heart into pieces and serve on a salad.

• Fennel, Part 1: Sliced and Diced: “The light liquorice flavour of fennel marries very well with fish and shellfish, and it’s delicious raw in salad and slaws,” says cookbook author and chef Virginia Willis. Most recipes call for the bulb of the plant, but you can save the stems and leaves to boil in a stock, or dry them and add to a wood-fire grill to give fish an herbaceous flavor. Fennel bulbs are a good source of potassium. One bulb has 28 milligrams of vitamin C, which meets 37 percent of women’s daily needs and 31 percent of the daily needs of men. “To prepare fennel, cut off the green stems so that you just have the white bulb, then cut the bulb in half vertically and remove the tough core,” advises chef Virginia Willis. It can then be thinly sliced or diced. Willis recommends mixing thinly sliced fennel bulbs with reduced-fat mayonnaise, apple cider vinegar, lemon zest and juice, fresh chopped dill and a drizzle of honey.
• Fennel, Part 2: A Close Shave: Chef James Peterson likes to shave off the outside of the bulb with a vegetable peeler, cut the bulb into wedges and bake it in a pan with a little water or broth and covered loosely with parchment paper or foil. Bake until the liquid has evaporated and the fennel bulb is soft but not mushy.

(Source).

Member Review of Purely Barre

On Saturday 21st June we launched Purely Barre and Pilates Intermediate in the Balance Pilates Mind + Body Studio. The launch was a fantastic success with great feedback.

We were grateful to receive an lovely email from a Dolphins Health Precinct Member (Kat Gilpin) who attended the Purely Barre class on the launch day and wrote a very honest (and kind) blog post about it.

Make sure you check out the blog post, you can find it here as well as more information on Kat.