Find the perfect gift this Valentine’s Day for the special people in your life.

Clockwise from top left: Shakespeare’s Love Sonnets from Coaldrake’s Bookshop; Belgian Couverture Chocolate Hearts from Bittersweet; Pol Roger Champagne from Stewarts Wine Co.; Waffle Basket with Raspberry Sorbet from Mövenpick; Ava Bae Sterling-Silver Bracelet with Eiffel Tower and Heart from Fiera; ‘Man’ Grooming Products from Pure Florist; SunnyLIFE Woven Clutch from The Robe; Idole d’Armani Eau de Parfum from Amcal Pharmacy.

Valentine’s Day tips from the friendly folk browsing at The Barracks this month. From left to right:

Lucy: “Go out for cocktails with friends.“

Stephen: “Enjoy a light dinner followed by a walk along the river.“

Melanie: “Share time with people who are special to you, and don’t make it a big-deal day!“

Steven: “Buy flowers, and go out to a special restaurant like Libertine.“

Treat your special someone (or lucky friends and family) to a deliciously eye-catching dessert this Valentine’s Day. Topped with strawberries and juicy raspberries, this Berry Ice-Cream Cake will cut an impressive silhouette on your candlelit Valentine’s Day table. A simple fuss-free dessert, this ice-cream cake is quick to prepare, and bursting with sweet goodness.

Serves 8/Preparation 20 minutes/Freezing time 6 hours/Cost $1.80 per serve

Ingredients
2 lt vanilla ice-cream
200 g packet Coles Brand Honeycomb Whirlz biscuits
250 g fresh strawberries, washed and hulled
Fresh raspberries and extra fresh strawberries to serve

Method

1. Line base and side of a 20 cm round cake tin with plastic wrap. Spoon half the ice-cream into a large bowl and allow to soften slightly. Place honeycomb biscuits in a plastic bag and gently hit with a rolling pin to break into small pieces. Mix crushed biscuits into softened ice-cream. Spoon into cake tin and smooth  the surface. Freeze for three hours, or until firm.

2. Chop strawberries then lightly crush with a fork. Soften remaining ice-cream in a large bowl and roughly mix together with strawberries. Spread over honeycomb biscuit ice-cream and smooth the surface with the back of a spoon. Cover with plastic wrap and freeze for three hours (or overnight), or until firm.

3. To serve, hold plastic wrap and lift frozen mixture from tin. Invert onto a serving plate. Peel away plastic wrap, and top with raspberries and extra strawberries. Cut into wedges to serve.

Recipe courtesy of the Coles Summer Magazine 2012. Pick up your copy and inspire your summer meals at Coles at The Barracks! Or browse online here.

What would be your ultimate Australia Day?
We spoke to Nicky and her perfect Australia Day would involve three essential factors – catching up with friends, sipping white wine and counting down triple j’s Hottest 100.

Australia Day tips from The Barracks: Planning a barbecue smorgasbord this Australia Day? Call into Coles at The Barracks to stock up on goodies, gourmet cheeses, delicious prawns, mouthwatering lamb, fresh fruit and more. Whilst beer is perhaps the go-to beverage for many Australia Day get-togethers, keep an eye out for boutique ciders, sparkling wines and local drops from Stewarts Wine Co. Inspire your party planning and refresh your table decorations at Wheel&Barrow, and stock up on beautiful umbrellas to beat the rainy weather, from Pure Florist.

Whether it’s a casual barbecue, or an elegant dinner party – make the most of delectable summer flavours and create a fuss-free, easy dessert with delicious fresh mango.

Serves 6/Preparation 15 minutes/Cooking 2 minutes/Cost $2.50 per serve

Ingredients

1½ tbsp flaked almonds
3 mangoes
300ml  Coles Brand Thickened  Cream
1 tsp vanilla essence
100 g packet Coles Bakery Meringues