Fairfield Gardens Shopping Centre in Brisbane, Queensland, Australia | Shopping centre

Fairfield Gardens Shopping Centre

Locality: Brisbane, Queensland, Australia

Phone: +61 7 3349 3388

Address: 180 Fairfield Road, Fairfield 4103 Brisbane, QLD, Australia

Website: http://www.fairfieldgardens.com.au

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25.01.2022 COMPLETE REBRAND FACIAL // Here’s a little behind the scenes of the $99 Complete Rebrand Facial available from Complete Skin & Beauty Fairfield. How relaxing! Offer ends 30th November 2020. Book in now! Hydro-microdermabrasion is an effective targeted treatment that gently removes dead skin cells while promoting cell renewal and collagen production. The comfortable and effective procedure uses a diamond tip to exfoliate, resurface and remove spent skin cells supported by ...vacuum suction to stimulate blood flow whilst infusing moisture. Hydro-microdermabrasion is suitable for all skin types and offers a range of benefits including; clearing congestion to remove blackheads and minimise the appearance of pores, reducing the effect of fine lines and wrinkles, stimulating cell renewal and improving skin tone and texture. Results are immediate and your skin will feel soft, refreshed and look smooth and even in tone. LED light therapy is an advanced skin treatment ideal for targeting sensitive and inflammatory conditions such as rosacea, psoriasis, ageing, or acneic skin types as well as wound healing and scarring. Originally used by NASA for plant growth experiments planned for space, LED lights were identified to show positive results in wound healing and human tissue growth. LED light therapy involves skin being bathed in varying wavelengths of light and colour to promote natural collagen production rejuvenating and stimulating the skin's healing process.

24.01.2022 CHRISTMAS GIFT IDEAS // Did you know that Terry White Fairfield stock MooGoo Skin Care? If you're looking for Christmas gift ideas check out the range in store. We can confirm the vanilla cream candle is the best candle we've ever smelt! Yum.

23.01.2022 CAN RELATE // Not even unhappy about it!

21.01.2022 GORGEOUS // Delicious and beautiful! It's almost too good to eat. Fairfield bakehouse & patisserie have a great range of cakes available in store. Drop-in today to see!

21.01.2022 HAIR GOALS // Spring has arrived and so has the wave of bright highlights! Pop into Hair Architect and enjoy a special package on their 1/2 head of foils right now.... Give the team a bell on 3844 3800 to enquire. Limited availability and days!

21.01.2022 Happiness in the form of #pinkbubbles Visit the team at BWS Fairfield and enjoy your weekend the right way!

20.01.2022 EEEK! WE LOVE THESE // How cute!! Find the recipe and ingredients below. INGREDIENTS 125g butter, softened... 1/2 cup (100g) brown sugar 1/2 cup (125ml) golden syrup 1 egg yolk 2 1/2 cups (375g) plain flour 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves Orange food colouring 2 green sour straps 1m licorice strap Chocolate writing gel Edible glitter, to decorate ROYAL ICING 1 egg white, lightly whisked 1/2 teaspoon lemon juice 2 cups (320g) pure icing sugar METHOD Step 1 Preheat oven to 180C. Line 2 baking trays with baking paper. Step 2 Use an electric mixer to beat the butter, sugar and golden syrup until light and fluffy. Add the egg yolk and beat until just combined. Add flour, ginger, cinnamon and cloves and stir to combine. Turn onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and place in the fridge for 30 minutes to rest. Step 3 Divide dough into 2 even portions. Roll a portion out on a lightly floured surface to a 5mm-thick disc. Use an 8cm-diameter round pastry cutter to cut discs from the pastry. Use a small sharp knife to cut a small 1cm wedges from 2 opposite sides of a disc to create a pumpkin shape. Use your fingers to gently smooth and round the edges. Place in the fridge to rest. Step 4 Roll remaining dough out to a 5mm-thick disc. Use the top half of a gingerbread man cutter to cut the head and arms from the disc. Use a small sharp knife to cut the bottom half into a ghost shape. Place on the remaining tray. Place in the fridge for 30 minutes to rest. Step 5 Bake in preheated oven for 10-12 minutes or until lightly golden. Set aside to cool. Step 6 To make the royal icing, place the egg white and lemon juice in a small bowl. Gradually add the icing sugar to form a smooth paste. Divide the icing into 2 even portions. Tint a portion using the orange colouring. Spread the icing evenly over each of the pumpkin shapes. Use a small sharp knife to trim the licorice strap into small triangles to create eyes and mouth. Attach to biscuits. Cut sour strap into 1mm-thick strips, wrap around a skewer to create a vine. Attach to the top of each pumpkin. Set aside to set. Step 7 Spread the white icing evenly over the ghost cookies. Pipe chocolate gel onto the ghosts to create eyes. Sprinkle evenly with glitter to create a shimmer. Set aside to set completely.

20.01.2022 JUST IN // Locally made amazing gelato? Yes please!! Spotted at @the_green_grocer this week check out these delicious flavours... Which would you choose? * very chocolate * pine lime and coconut... *sticky date & vanilla bean See more

17.01.2022 SO TASTY // These sardine fishcakes make a flavour-packed dinner that’s full of Omega-3s and vitamin D. The fresh corn salsa served alongside brings sweetness and crunch! Ingredients 500g floury potatoes (such as maris piper or king edward), peeled and quartered... 2 x 120g tins sardines in tomato sauce, drained (see Tips) 6 spring onions, finely chopped Finely grated zest and juice 1 lemon, plus wedges to serve 1 medium free-range egg 50g panko or other dried breadcrumbs 6 tbsp sunflower oil For the chilli corn salsa 198g tin sweetcorn, drained 225g vine-ripened cherry tomatoes 2 tbsp olive oil 1 red chilli (seeds removed), finely chopped Large handful fresh basil, finely chopped, with some leaves left whole to serve Method Put the potatoes in a steamer set over a pan of boiling water and steam for about 15 minutes until cooked through. Remove from the heat and leave to cool slightly before mashing with a fork in a large mixing bowl. Mash the drained sardines into the potatoes along with the spring onions, lemon zest and juice, then season well with salt and freshly ground black pepper. Divide into 12 balls and flatten each into a patty about 3cm thick. Heat the oven to 220C/200C fan/ gas 7. Beat the egg in a bowl, then spread the breadcrumbs on a large plate. Dip each patty into the egg, then the breadcrumbs to coat and set on a lined baking tray. Drizzle the sunflower oil over the fishcakes, then bake for 25 minutes until golden brown. Meanwhile, mix all the salsa ingredients together and season well. Serve the fishcakes with the salsa, basil leaves and lemon wedges for squeezing over. TAG a friend who would love this! Thanks for sharing delicious. magazine

14.01.2022 TRICK OR TREAT // Be it magic spooks or just games, there's plenty at Presents of Mind to make this Halloween loads of fun. Head in-store today!

10.01.2022 SPOTTED // Get excited! Your favourite Christmas magazines have arrived in store at Fairfield Gardens News. Be inspired this festive season!

08.01.2022 SO CUTE // Have you seen the range of quirky pots in Voodoo Moon? They're one of a kind. TAG a friend who would love this!

08.01.2022 PAY NOTHING // Have you heard the news? Snap Fitness Fairfield - Brisbane are having a HUGE pre-Christmas sale! Sign up with Snap Fitness Fairfield - Brisbane and you will pay NOTHING until the new year! This offer ends on 14th of December so the sooner you sign up the more time you’ll train for FREE ... $0 Joining Fees 2 x FREE PT Sessions 24/7 Gym Access Nationwide Access FREE Gym Program Pop into Snap Fitness Fairfield Gardens for a friendly chat or call Liam on 0477007913 https://snapnation.com.au/pay-nothing.../fairfield-gardens/

08.01.2022 FRUIT HAMPERS // Who else would LOVE one of these fruit hampers from The Greengrocer? We're obsessed! Fruit Hampers make the special gift for any occasion and are made to order, with prices starting from just $35!... Contact Andros and the team directly for more details via their Facebook page or by calling 3844 6935 TAG a friend to spread the news!

08.01.2022 SKINCARE GOALS // The team at Complete Skin & Beauty Fairfield believes every body, age, race & gender are beautiful. Let them help you love the skin you're in through their amazing treatments and product range!... To book an appointment or find out more please call 073844 8347!

07.01.2022 YUMM // How amazing would this be today! Pick up your platter essentials from The Greengrocer today to replicate this. Thanks for the inspiration @the_sunkissed_kitchen

07.01.2022 GORGEOUS // Embrace the fresh, fruity colours of summer and subtle rosé pinks with this delightful pair of metal frames with mirrored lenses from Tiffany. OPSM has the latest summer frames to suit your seasonal look. Head in-store this week!

05.01.2022 DINNER INSPO // Head to Lenard's Ready To Go - Fairfield for a delicious dinner! For a limited time enjoy any 2 packets of cordon bleu's, parmigiana's, kievs and schnitzels for just $18. What a deal! Which would you pick?

03.01.2022 NEW ARRIVALS // Stock up on your indoor plants at The Greengrocer - we're absolutely crushing on the range available today!

03.01.2022 BEAUTIFUL // We spotted these gorgeous rings at Voodoo Moon today! We love the range available in-store.

02.01.2022 BRUNCH GOALS // Fluffy Blueberry, Lemon and Poppyseed Pancakes with all the trimmings! It’s what the weekends were made for. Recipe - makes 10 But can easily be halved... Dry ingredients- 1 1/2 Cups Spelt flour 2 Tsp Baking powder 1/2 Tsp Baking soda 1 Tbls Poppyseeds 1/4 Cup Frozen Blueberries Wet ingredients- 200ml Almond Milk 1/4 C Apple sauce Zest and juice of 1 Lemon 1 Tsp Pure Vanilla extract In a bowl, combine all the dry ingredients Except the blueberries. In a separate bowl combine all the wet ingredients. Add blueberries to dry mix and combine. Pour wet mixture over dry and whisk. Leave to stand whilst you heat your pan. Place a little oil into your frying pan, once it’s heated up, pour aprox 1/4 C of pancake mix into the pan. Cook each side for aprox 2 mins or until bubbles start forming, then flip. Cook for a further 2 minutes. Place on wire rack whilst you cook the others. Serve with fruits, coconut yogurt and maple syrup! Thanks for the inspiration The Small Seed

02.01.2022 CHRISTMAS SURVIVAL GUIDE // Over the next 12 days, we'll be running one daily 24-hour competition over both Facebook and Instagram. Keep your eye out on 1-12 December each day for the giveaways! Today's giveaway... a $50 Grill’d gift card. A gift idea for the person who has EVERYTHING! Visit the team at Grill'd Fairfield Gardens and give the gift of Grill’d Burgers this Christmas.... To enter: LIKE this post COMMENT your favourite Christmas emoticon! For an extra chance to win, jump over to Instagram and enter on there as well. GOOD LUCK!! T&Cs apply. Winner must collect prize from Fairfield Gardens Centre Management. Competition closes Wed 2 Dec 2020. 1 x random winner drawn same day and announced in the comments of this post.

02.01.2022 COFFEE TIME // Head to Carpe Diem Fairfield for your weekend brew - you deserve it!

02.01.2022 SO YUM // Have you ever seen a more enticing brunch? Get out a griddle pan and prepare yourself for one epic Saturday breakfast, consisting of fluffy, pull-apart waffles, smoked salmon, smashed avocado, poached eggs and a drizzle of honey. ... Ingredients 130g plain flour 130g rye flour 2 tsp bicarbonate of soda 35g light brown sugar 2 small free-range eggs, plus 4-6 for poaching 400ml whole milk 80g greek yogurt 50g unsalted butter 2 tsp vinegar Large handful roughly chopped fresh dill and/or parsley 150ml crème fraîche or greek yogurt 2-3 tbsp strong horseradish sauce (optional; we used Tracklements) Honey to drizzle 200g smoked salmon 2-3 avocados, halved and stoned, with lemon juice squeezed over Method In a large bowl, mix the flours, bicarbonate of soda, 2 pinches of salt and the sugar, then make a well in the centre. Mix the 2 eggs with the milk and yogurt in a jug until smooth. Pour the mixture into the flour, then gently mix together to form a batter. Heat a griddle pan over a medium-high heat, then add half the butter. Pour in half the batter, turn the heat down to medium and cook for 2-3 minutes. Once bubbles appear on the surface, check with a palette knife that the underside is golden, then loosen from the pan with the knife. Slide out onto a light board using the palette knife to help, then turn the pan over and set on top of the waffle so it covers it (see tip). Lift up the board, holding the pan securely, and flip over so the waffle is back in the pan, then cook for 2-3 minutes more (adjust the heat if need be). Keep warm in a low oven and repeat with the remaining butter and batter. Bring a wide pan of water to the boil and add the vinegar. Turn down to a gentle simmer, crack an egg into a cup, then slide it into the water. Repeat with the remaining eggs. Cook gently for 2 minutes or until cooked to your taste. Take out with a slotted spoon and set on a plate. Mix most of the dill and/or parsley with the crème fraîche/yogurt (and horseradish, if using). Spread the waffles with the herby crème fraîche/yogurt, drizzle with the honey, then top with the salmon, avocados, poached eggs and more herbs. Serve in the middle of the table and let everyone dig in. Thanks for sharing delicious. magazine !

01.01.2022 VEGAN NO BAKE BIRTHDAY CAKE BLISS BALLS // Find the ingredients and recipe below for these tasty treats! Ingredients you will need: Raw cashews or cashew butter... Sprouted gluten-free oats Medjool dates Vanilla extract Almond extract Cinnamon Coconut oil Sea salt Rainbow sprinkles Optional: Vanilla bean protein powder Instructions: Add all the ingredients into a food processor and process for 15 seconds or until it is a sticky crumbly consistency. Roll into 17 bite size balls and store in the freezer or fridge. Enjoy! Thanks for sharing @melissashealthykitchen