Personal Training Unbeatable Price!

AMAZING January Personal Training Promotion

5 Pack of Personal Training for only $99*

Change the way you live with investing in yourself and taking advantage of this very special offer. Our Personal Trainers have proven results, personalised programs and flexible payment options.

See reception to book your place today!

RAPID BIOSCAN - January 2016

Due to the popularity of the previous BIOSCAN event we had, we are pleased to announce we have booked RAPID BIOSCAN to return January 16th and February 20th!

RAPID BIOSCAN uses a medical grade Inbody230 machine to provide a full and detailed analysis of each part of your body’s:

• Body Fat Percentage
• Muscle Mass
• Body Water
• BMI (body mass index)
• Muscular Development

Date: 16th January 

Time: 8.00am - 10.00am

Location: Dolphins Health Precinct

Cost: $20

Booking and payment is recommended as we only have limited time slots available. Walk-ins on the day will be available if time permits.

Bookings through Dolphins Health Precinct Reception.

Healthy Christmas Entree: Prawns & Asparagus with Basil Aioli

Barbecued prawns are a healthy favourite for an Aussie Chrissy lunch, and taste great when topped with a zesty creamy dressing.

Serves: 10

Time to prep: 20 minutes

Time to cook: 10 minutes

Equipment

• You'll need to soak 40 bamboo skewers in water for 15 minutes.

Ingredients

• 1.5kg (about 40) medium green prawns, peeled leaving tails intact, deveined
• 5 bunches asparagus, woody ends trimmed
• 2 lemons, rind finely grated, juiced
• 1 tablespoon olive oil
• Olive oil spray
• Small basil leaves, to serve

Basil aioli

• 170g (2/3 cup) 97 per cent fat-free mayonnaise
• 2 teaspoons fresh lemon juice
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh basil

Method

• Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together the lemon rind, lemon juice and oil in a jug. Season with pepper. Divide among the dishes. Toss to coat. Cover and place in the fridge for 1-4 hours to marinate.
• Meanwhile, to make the basil aioli, combine the mayonnaise, lemon juice, garlic and basil in a bowl. Season with pepper. For a thinner consistency, if desired, gradually add 1-2 tablespoons cold water, whisking until smooth and well combined.
• Drain the prawns. Thread, tail-end first, onto the skewers.
• Drain the asparagus. Preheat a chargrill or barbecue grill on high. Spray the prawns and asparagus with olive oil spray to lightly grease. Cook the prawns and asparagus on grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is bright green and tender crisp.
• Divide the asparagus and prawn skewers among serving plates. Season with pepper. Drizzle over the basil aioli and top with the basil leaves to serve.

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Christmas Hours for Aquatic, Fitness Centre & Creche

Please see the above trading hours for the Christmas

and New Year period. 

Group Fitness classes will continue until midday on 24 December 2015 and return to normal 4 January 2016.

Balance Mind + Body Studio will be closed from 21 December 2015.

If you have any questions, please feel free to ask our friendly staff at Reception.

Book for Learn to Swim INTENSIVE WEEK Jan 2016

Dinky Dolphins Learn to Swim

   INTENSIVE Week  

11 - 15 January 2016

Intensives are great if your child is trying to gain a particular skill, go up a level, get over a fear or get to know a new instructor/environment.

Get your little ones prepared for Summer!

Cost:

5 Days: $65

3 Days: $40.50

To book or for more information:

please see Dolphins Health Precinct Reception.

Healthy Christmas Berry Trifle

Sorted out your Christmas dessert yet? You can't go past this healthy take on the traditional trifle!

Serves: 10

Time to prep: 20 minutes

Time to cook: 5 minutes

Ingredients

• 200g (about 16) savoiardi (sponge finger biscuits)
• 2 x 9g pkts Aeroplane JellyLite raspberry-flavoured low-joule jelly crystals
• 1 teaspoon rosewater essence
• 80g unsalted pistachio kernels
• 4 x 150g ctns Fruche Vanilla Creme 99 per cent fat-free fromage frais
• 500g fresh or thawed frozen mixed summer fruit (such as strawberries, raspberries, blueberries or cherries)
• 2 teaspoons icing sugar mixture

Method

• Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish.
• Prepare the jelly following packet directions. Stir in the rosewater essence. Carefully pour the jelly mixture over the biscuits. Cover with plastic wrap and place in the fridge for 4 hours or until the jelly is set.
• Meanwhile, place the pistachios in a frying pan over medium heat. Cook, stirring, for 3-5 minutes or until lightly toasted. Set aside to cool slightly. Coarsely chop.
• Spoon the fromage frais over the jelly. Top with the mixed summer fruit.
• Sprinkle with pistachios and dust with icing sugar to serve.

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REMINDER: Book for School Holiday Activity!!

Children’s Christmas

Cooking Class

Wednesday 16^th December • 9.30am - 11.30am

Making fun edible Christmas treats for all to enjoy!

Book fast to receive a free take apron to KEEP!

Ticket Price: $6.00

followed by...

DHP Aussie
Christmas BBQ

Wednesday 16^th December • 12.00Pm

For all Members to enjoy... Bring your Christmas cheer and join us
for a scrumptious Aussie BBQ and end the year with a bang!

FREE Event!

Book early for the kids Xmas activity

as spaces are limited