A
word from the
Dealer Principal
Hello and welcome to our June e-news.
June is well underway and we are seeing a last minute rush of customers keen to snap up a bargain in the special end of financial year offers.
We also had our own special event with Peter ‘Richie’ Darrell achieving his 20th year with us; well done.
I am also pleased to tell you that our highly awarded service department is on track for 12,000 service touch points for the financial year. Well done to all our service staff for the personal touch they add to their busy days.
Our management team here at Adrian Brien Automotive have taken over responsibility for Adtrans Kia, effective 1 June. I will bring you an update on that business in our next issue.
Happy and safe motoring. |
Andrew Brown,
Dealer Principal
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FORD INTRODUCES INDUSTRY'S FIRST INFLATABLE SEAT BELTS
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Those clever people at Ford have come up with a unique idea that will help save lives by providing added protection from its innovative new idea – inflatable seat belts.
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The revolutionary seat belts are designed to provide additional protection for rear-seat occupants, especially children and older passengers who are more susceptible to head, chest and neck injuries.
Ford’s inflatable rear seat belts will debut on the next-generation Ford Explorer SUV - the perfect family car to benefit from this revolutionary technology.
The seat belts work by spreading crash forces over five times more area of the body than conventional seat belts, reducing pressure on the chest and helping to control head and neck motion for rear passengers.
It’s also great to know that over 90 percent of research participants said that Ford’s inflatable seat belts were similar to, or more comfortable than traditional belts, offering a relaxed, but safe experience.
To see how the seatbelt works, watch the video here.
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‘ A government that robs Peter to pay Paul can always depend on the support of Paul.’
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- George Bernard Shaw.
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GOING GOING GONE:
ADRIAN BRIEN IS NOW ON EBAY
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The leading Australian businessman who played a pivotal role in bringing Hyundai to our shores in the mid 80s, John Hughes, has his sights set on bringing us another new brand – China’s Geely Automobile.
Geely, pronounced ‘jee-lee’ will launch the 1.5litre MK sedan and five-door hatch medium-sized car in Australia and with a highly impressive price tag attached.
The MK is expected to be accompanied by a 1.0-litre four-seat city car, the Panda, next year. The Panda is said to have been inspired by the 2008 Beijing Olympic Games panda mascot.
We’ll keep you up-to-date with latest development with the Geely brand; they’re most definitely a name to watch out for!
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PETER "RICHIE" DARRELL – LONG SERVICE ACHIEVEMENT |
Peter was recently presented with a gold watch for reaching his 20 year milestone working at Adrian Brien where he has been a highly skilled technician who specialises in wheel alignment.
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However Peter ’s experience spans over 40 years, starting with nine years in the Air Force as an aircraft engineer before embarking on a career as an automotive technician in 1975.
Peter’s longevity at Adrian Brien has been credited to ‘a good team, stability and reliability’, which is a sentiment echoed by many of our long-serving employees.
Outside of work, Peter enjoys model trains, fishing and camping. In fact he and wife Karen have travelled extensively throughout Australia in their caravan, reaching Queensland, Darwin and Perth in the last five years.
Peter has been a great employee at Adrian Brien and we’re looking forward to continuing the good work together for a few years to come. |
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Herbed rack of lamb with potato smash
A fresh herb crust for lamb takes an already-succulent meat to the next level. This coating leaves out the breadcrumbs, so when you tuck in, the coating won’t crumble off, and you can savour every mouthful. All it needs is a simple side of smashed potatoes.
INGREDIENTS
½ cup firmly packed fresh flat-leaf parsley leaves
½ cup firmly packed fresh mint leaves
¼ cup loosely packed fresh oregano leaves
6 drained anchovy fillets, chopped coarsely
4 cloves garlic, chopped coarsely
1/3 cup (80ml) olive oil
6 x 3 french-trimmed lamb cutlet racks (900g)
1kg baby new potatoes |
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METHOD
Preheat oven to 200°C/180°C fan-forced.
Blend or process herbs, anchovy, garlic and half the oil until smooth. Place lamb in large, shallow baking dish; press herb mixture onto each rack.
Meanwhile, boil, steam or microwave potatoes until just tender; drain. Using potato masher, smash potato roughly; spread potatoes on an oiled oven tray, drizzle with remaining oil.
Roast lamb and potatoes, uncovered, about 20 minutes or until lamb is cooked as desired. Remove lamb from oven, cover; stand 10 minutes.
Increase oven to 220°C/200°C fan-forced; roast potatoes, uncovered, further 10 minutes or until browned lightly.
Serve lamb with potatoes.
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