Roast vegetable & fetta pie Recipe

Serves: 4

Time to prep: 1 hour, 20 minutes

Time to cook: 35 minutes

Ingredients

• 1 x 400g sheet shortcrust or wholemeal pastry, defrosted
• 3 cups cooked, roasted vegetables
• 3 roma tomatoes, quartered
• 2 garlic cloves, crushed
• 60ml (1/4 cup) olive oil
• 2 teaspoons chopped fresh rosemary
• 125g fetta, cubed
• 2 tablespoons grated parmesan
• Green salad, to serve

Method

• Preheat oven to 180°C. Lightly grease a 23cm pie plate.
• Lay the pastry into the plate, line with baking paper and rice and blind-bake for 10 minutes. Remove the paper and rice and bake for a further five minutes.
• Toss all vegetables with the garlic, oil and rosemary, then fill the pastry case. Dot with fetta and sprinkle with parmesan. Bake for 20 minutes. Serve with a green salad.

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The Power of the POWER PLATE

The Power Plate is highly used by DHP Personal Trainer
and Natural Figure Winner Teneka Hyndman

Dolphins Health Precinct is proud to offer the use* of the Power Plate. 

The Power Plate machine has captured the world’s imagination, building a devout following amongst celebrities, elite athletes and every day users. Thousands of column inches have been devoted to the remarkable results Power Plate can offer.

The vibrations produced by the Power Plate machine stimulate the muscle-pump effect, causing an immediate increase in blood flow. This can improve the body’s ability to transport oxygen and nutrients around the body, as well as dispersing waste products such as lactic acid more efficiently. This can also help to reduce the appearance of cellulite for a smoother, sleeker silhouette. A recent study showed that Acceleration Training™ using Power Plate equipment offers a 57% improvement in weight loss compared to conventional exercise and nutrition alone.

*Additional cost applies for use of this specialised machine. Please contact Dolphins Health Precinct Reception for more details.

LAUNCH DAY - Dance Squad + More

LAUNCH DAY!

Come along on Saturday 16th August and trial the newest class (Dance Squad) to grace the Balance Pilates Mind + Body Studio as well as existing favourites.

Trial classes on the day are 30 minutes and are free to participate. Limited spaces are available so pre-register is essential. 

Dance Squad

Keeping up with the latest dance trends is a priority for our members. Our Dance Squad class offers all the latest genre’s and then some. Come on in and join the fun and learn from the best! Stacey Rae is a world renowned choreographer who offers a wealth of experience in all aspects of dance.

Adult classes are choreographed and structured around the clients that just purely want to dance. The class duration is one hour, beginning with a warm up, going into learning some core movements/basics of dance, strengthening exercises for fitness and then into choreography and learning a routine. The routine has a four week turn around, and every month a new style of dance is taught.

Click here for more information. 

Chickpea tabouli with walnuts and cauliflower Recipe

Photography by Ben Dearnley

This new version of Middle-Eastern tabouli is too good to sit on the sideline!

Serves: 6

Time to prep: 20 minutes

Ingredients

• 2 x 400g cans chickpeas, rinsed, drained
• 1/2 (330g) cauliflower, cut into large florets
• 3 small tomatoes, seeded, finely chopped
• 100g (1 cup) walnuts, roasted, finely chopped
• 2 small eschalots or spring onions, finely chopped
• 1 bunch flat-leaf parsley, leaves picked, roughly chopped
• 1/2 bunch coriander, leaves picked, roughly chopped
• 1 lemon, juiced
• 2 tablespoons extra virgin olive oil
• Toasted pita breads and lemon cheeks, to serve

Method

• Process half the chickpeas in a food processor until roughly chopped, then transfer to a large bowl. Repeat with remaining chickpeas.
• Using your hands, twist stems from cauliflower tops, discard stems, then crumble tops into small pieces into the bowl with the chickpeas. Add remaining ingredients to bowl, season with salt and pepper, then toss to combine.
• Stand for 15 minutes to allow the flavours to infuse, then serve with pita breads and lemon cheeks.

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Pure Pilates - 10 Week Mat Class

Pilates 10 Week Mat Class

Starts Saturday 16 August

Learn the fundamentals of Pilates in a safe and tailored environment (within the Balance Pilates Mind + Body Studio). 

The class is limited to 15 to ensure correct form is achieved and maintained through instructor guidance and coaching. 

Book now, limited places available.

Only $180* for 10 weeks!

Click here for more information. 

*Dolphins Health Precinct member price.

Great Feedback - JUST DANCE

Ever wanted to dance? Now is your time to shine! 

We have had such great feedback from Members for Just Dance on Monday night at 6.30pm - why not come along and see what the hype is about!

Learn the latest moves from hip hop, disco and so much more. Guaranteed to make you feel good whilst dancing along to the beats! 

Duration: 50 minutes. 

Hearty tomato and vegetable soup Recipe

Photography by Mark O'Meara

Enjoy robust tomato flavours and the best of produce in this hearty vegetable soup.

Serves: 6

Time to prep: 10 minutes

Time to cook: 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 1 celery stalk, chopped
• 1 large zucchini, sliced
• 1 large red capsicum, chopped
• 1 litre salt-reduced chicken stock
• 575g jar napoletana pasta sauce
• 1 cup dried small shell pasta
• 1/2 cup frozen peas
• 80g baby spinach
• Shaved parmesan cheese, to serve

Method

• Heat oil in a large saucepan over medium-high heat. Add onion, garlic and celery. Cook, stirring, for 3 to 5 minutes or until onion has softened. Add zucchini and capsicum. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables start to soften.
• Add stock, sauce and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until vegetables are just tender. Add pasta and peas. Simmer, uncovered, for 10 minutes or until pasta is just tender. Stir in spinach. Serve topped with parmesan.

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