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Dear valued customers, suppliers and friends of Preston Motors Essendon,

As you know Preston Motors Essendon and the Holden Habits program made a commitment, along with Landcare Australia, to regenerate the fragile ecosystem of the Five Mile Creek area. This month we bring you an update on the excellent progress being made.

The groups of volunteers who lend their time to this project should be proud of their efforts, not just for the immediate results they’ve achieved, but for the continuing benefit this local beauty spot will provide to the families, children and residents of Moonee Ponds and the local surrounds.

Locals have another thing to smile about, with the recent opening of Parisian Patisserie which is a French pastry café dedicated to making the most delicious sweet treats in the area.  If you haven’t already discovered this absolute gem of a place, make sure you get acquainted; it’s set to become a hugely popular local institution.

Keeping on the theme on food, we’ve uncovered a truly delicious lamb shanks recipe. This particular recipe has many flavours that you’ll find in your pantry at home, but mixed together, they create a rich, warming taste.

We also have news about the Preston Motors Tattslotto competition we recently ran, so read on to find out who the lucky winner was.

We really hope you enjoy reading this edition and we look forward to seeing you all in the dealership soon.


Angus Wilson

Dealer Principal
 
PROGRESS REPORT - FIVE MILE CREEK
January-July 2010

During the 2010 planting season, 500 locally indigenous plants were planted by the Friends of Five Mile Creek (about 25 volunteers) at Five Mile Creek, with the plantings focused on the eastern banks of the creek and around the park entry points.

Three sites within the reserve have been prepared for planting by controlling weeds and mulching and 2500 plants have been ordered for the 2011 planting season, ready for the volunteer teams, which are coordinated by Conservation Volunteers Australia, to get stuck into.

Rock Wall/southern entrance

The site was rock lined in February by MVCC to reduce erosion and improve aesthetic entrance to the park. It was planted with 850 Silky Blue Grass by the Friends of Five Mile Creek on the 11th of April. The site has received a winter spray for weeds and will continue to be maintained as required. The upper section of the site will be planted with shrubs in Autumn 2011. 500 plants have been ordered.
 

Carpark to creek

 
The embankment between the car park and the eastern bank of Five Mile Creek was prepared for planting during autumn and the site has been progressively planted by the Friends of Steele Creek on the 2nd of May, 6th of June, 4th of July and 8th of August. In total 30 meters of mulch has been spread, weeds have been treated twice and 500 locally indigenous plants planted. Weeds will continue to be sprayed and senescing trees will be removed during spring and summer. Gaps in the plantings will be planted in autumn 2011. One thousand plants have been ordered.

Creek slopes

The slopes upstream and downstream of the car park have been progressively tidied in preparation for planting in autumn 2011. They have had weeds treated and mulch spread and will continue to be treated over summer. Most of these works have been completed by contractors but two days of weed removal was completed by volunteers from Conservation Volunteers Australia. The site will be planted in autumn with 1000 shrubs, herbs and grasses.
 

In addition to these works, weed control will continue on the western banks of the creek in conjunction with Melbourne Water’s major weed control to consolidate 2009 works. An interpretive signage, program will also commence at the park, beginning with an overview at the Government Rd entrance in this year’s program.


A TASTE OF PARIS IN MOONEE VALLEY

The team at Preston Motors Essendon have a new favourite place in town to pick up some tasty treats – the newly opened Parisian Patisserie on Keilor Road.

They’ve got some unbelievably scrumptious almond croissants, strawberry tarts, friands and brownies to brighten up your morning or afternoon tea.

Parisian Patisserie is the creation of Neil and Majella who make every delicious crumb on the premises themselves – many of you may remember Neil from his previous ventures; Saint Germain in Essendon, and The French Quarter in North Melbourne which he sold on in recent years.

Neil and Majella’s pastries and petite fours are a welcome treat in Moonee Valley and the team at Preston Motors Essendon will most definitely be known as regulars!

Get over to Parisian Patisserie in Moonee Valley where their delicious freshly created goodies will leave you wanting more: 19, Keilor Road, Moonee Valley, telephone (03) 9379 3815

You can also find them on Facebook by clicking here.
 

TATTSLOTTO WINNER

Stephanie Albanese received a phone call last week that changed her fortunes after being told she was the lucky winner of the Preston Motors Tattslotto competition.

 
‘I was shocked when they called,’ she said, ‘but shocked in a happy way of course.’

The competition was open to all Preston Motors customers across four dealerships, with each buyer of a new or used car going into the draw to win $20,000 of Tattslotto tickets, or the cash equivalent.

Stephanie bought a black Suzuki Swift from the used car department at Preston Motors Campbellfield, which entered her into the draw. What a lucky purchase!

Stephanie opted for the cash which she says will fund her overseas trip to Europe next year with her partner.

They plan on visiting the west coast countries, including England, Belgium and Germany, taking in the history and culture of various cities on their travels.

Stephanie wanted to say a big ‘thank you’ to the guys at Preston Motors, and especially to the Campbellfield dealership where she bought her car.

POT-ROASTED LAMB SHANKS

No one can resist this classic winter dish of pot-roasted lamb shanks, served on a mound of creamy mash potato. It’s an oldie but a goodie; enjoy!

Ingredients (serves 6)

1 tbs olive oil
6 frenched lamb shanks
2 red onions, sliced
2 red capsicum, seeds removed, thickly sliced
2 yellow capsicum, seeds removed, thickly sliced
6 garlic cloves, crushed
300ml white wine
3 tbs sundried tomato pesto
2 cups (500ml) lamb or beef stock
10 vine-ripened tomatoes, quartered
Leaves of 1 long sprig rosemary
2 tbs chopped flat-leaf parsley
Creamy mashed potato, to serve

 
Method

Preheat the oven to 180°C.

Heat the oil in a large ovenproof casserole over high heat and brown lamb shanks in batches to seal on all sides. Remove and set aside.

Reduce heat to medium and add onion, capsicum and garlic to the casserole. Cook, stirring, for about 5 minutes until vegetables start to soften.

Add wine, pesto and stock, then return shanks to pan. Add tomato and rosemary and season with salt and pepper. Bring to the boil, cover, and roast in oven for 2 1/2 hours.

 Remove lid and cook for a further hour. Stir in parsley, reserving a little to garnish.

To serve, dollop mash into 6 deep bowls, sit a shank on top and spoon around some sauce and vegetables. Garnish with parsley.