Brief for APP 2


For the third successive year, the open air ice rink returned to Tunbridge Wells, in the natural amphitheatre of Calverley Grounds. The rink is open seven days a week from Friday 22 Nov – Sunday 5 Jan 2014. The site says ‘Visit this fantastic town centre location and enjoy a skate with family and friends. Non-skaters can indulge themselves with a hot chocolate or a warming glass of mulled wine while they shop at the traditional chalets or watch the festive fun unfold on the ice.’


Create some designs for an advertorial. A minimum of two double page spreads and a front cover design on the theme ‘Town’. The area to be featured is Calverley Grounds at Christmas time when the skating rink is there. The advertorial must encourage people to visit Calverley Grounds when the rink is there.


The client is the organiser of the rink.


The audience will be people in the local area. The audience could be the readers of a local magazine such as So Magazine. The advertorial could be posted through peoples’ letterboxes. The residents of Tunbridge Wells may like to see the rink being featured. Anyone who likes photography or skating may like to see the rink and find out a little bit about it.

Chicken Laksa Noodle Soup

What is ‘Laksa’?
‘Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and Indonesia.’

So I thought I’d try this recipe

Serves: 4
Prep time: 20 minutes
Cooking time: 20 minutes
Ready: 40 minutes

3 large red chillies, deseeded and roughly chopped
2 banana shallots, peeled and chopped
30g ginger, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon Sainsbury’s curry powder
1-2 tablespoon water
2½ tablespoons Sainsbury’s vegetable oil
50g unsalted peanuts
½ butternut squash, diced into 3cm cubes
600ml coconut milk
200g leftover roast chicken, shredded
1 tablespoon Sainsbury’s caster sugar
300g bean sprouts, washed
2 heads pak choi, washed and coarsely shredded
Juice of 1 lime
1 bunch fresh mint, washed and leaves torn
1 bunch fresh coriander, washed and leaves torn
1 bunch fresh basil, washed and leaves torn
200g fresh rice noodles
1 lime, cut into wedges

1. Place the red chillies, shallots, ginger, garlic, curry powder and water into a food processor, blend to a smooth paste and set aside.

2. Heat ½ tablespoon of the vegetable oil in a large non-stick frying pan and fry the peanuts for 1-2 minutes until golden. Leave to cool slightly then crush coarsely in a pestle and mortar.

3. Pour 1 tablespoon of the oil into the pan, add the butternut squash, and fry for 4-5 minutes until golden brown and softened. Transfer to a plate and set aside.

4. Set a wok over a high heat, add the remaining vegetable oil then fry the spice paste for 2-3 minutes until fragrant.

5. Pour in the coconut milk and bring to a simmer. Add the chicken, sugar, butternut squash, bean sprouts, pak choi, lime juice, ½ the amount of each herb and the noodles.

6. To serve, pour the hot noodle and chicken soup into 4 serving bowls, scatter over the peanuts and the remaining herbs. Place a squeezed lime wedge in each bowl.

Wok information and Photos

I think I bought my wok from amazon. Its called Tefal Evidence Wok. Unfortunately it is currently unavailable on that particular link.

When buying a wok be careful to read the reviews. I read a lot of stories of cheaper woks. The handles fall off and the coating chips off. I’ve had my Tefal wok for years and I would definitely recommend it. If you’re cooking for four people, this wok is perfect.
2013-06-20 17.15.34 2013-06-20 17.16.01 2013-06-20 17.17.14

2013-06-13 19.22.49

In the wok:
2013-06-13 19.49.54

Verdict: I would definitely recommend this. Its delicious! It takes a while to get all the ingredients prepared so it helps if there’s two people.
2013-06-13 23.12.56