Central bankers called to action

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We expect major changes in monetary policy this year across the globe, including from the RBA. We now assume two raise rates in Australia in 2018. Markets are not fully positioned for hikes in Australia and Europe. These expectations are more aggressive than what is currently priced into markets.

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Lifetime Achievement Award

Congratulations Maxie!  Your Lewis Financial family is very proud of your achievements and so thrilled that you have been recognised for all the work you do.

This is the first time AMP has bestowed lifetime achievement awards, which in future will be awarded annually at the Summit.

Group Executive Advice and New Zealand, Jack Regan said it was important to recognise outstanding financial advisers and highlight the valuable role advisers play in their communities.

“Many of our advisers are very much pillars of their local communities,” Mr Regan said.

“By earning the respect of their peers and the thanks of their clients and communities these advisers help show the way forward for our profession,” Mr Regan said.

Mr Regan described how each of the financial advisers who had received an award had proved themselves by successfully guiding their clients and their practices over decades of change.

Max Lewis

Max gave up his career as a lawyer in the early 1980s to become a financial adviser, and was a pioneer of personalised financial plans when the practice was still in its infancy. He has served the community in the Blue Mountains west of Sydney for many years, both as an adviser and through his volunteer work with local schools and sports clubs.

Max has been active in advocating for better superannuation and pension legislation, and has been recognised for helping lobby for amendments to Retirement Income Stream Legislation through his representations to Federal Treasury over a number of years.

He has also been a contributor to the Cancer Council’s Pro Bono Program for cancer patients and their families in need of financial advice.

Credit:  AMP honours Lifetime Achievers at annual Advice Summit

Nectarine and ricotta tart

Nectarine and ricotta tartMake the most of sweet, juicy nectarines in this creamy ricotta tart on a brown sugar pastry base.


  • 2 white nectarines, quartered
  • 1 tablespoon brown sugar
  • 500g fresh ricotta, drained
  • 60g (1/3 cup) icing sugar mixture
  • 1 lemon, rind finely grated
  • 1 teaspoon vanilla extract
  • 250g tub mascarpone
  • Chopped pistachios, to serve

Brown Sugar Pastry

  • 225g (1 1/2 cups) plain flour
  • 45g (1/4 cup, lightly packed) brown sugar
  • 150g unsalted butter, chilled, chopped
  • 1 egg, lightly whisked


Step 1  For the brown sugar pastry, process the flour, sugar and butter until fine crumbs form. Add egg and pulse until mixture just comes together. Turn onto a lightly floured surface. Knead lightly until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 1 hour.

Step 2  Grease a 23cm (base measurement) loose-based fluted tart tin. Roll out the pastry on a lightly floured surface until 3mm thick. Use to line prepared tin, pressing into base and side. Trim the edges. Prick the base all over with a fork. Place in the fridge for 15 minutes to chill.

Step 3  Meanwhile, preheat the grill on high. Place the nectarine quarters, skin side down, in a shallow baking dish. Sprinkle with brown sugar. Grill for 5 minutes, until just coloured. Cool.

Step 4  Preheat the oven to 190C/170C fan forced. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice and bake for a further 10-15 minutes or until pastry case is golden. Set aside to cool in the tin.

Step 5  Use electric beaters to beat ricotta in a bowl until smooth and creamy. Beat in icing sugar, lemon rind and vanilla until smooth. Fold in mascarpone. Spoon into the cooled pastry case. Top with the nectarine quarters and any syrup. Sprinkle with pistachios.

Source:  Author: Miranda Payne, Image credit: Guy Bailey, Publication: Taste Magazine

The Outlook for 2018

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During 2017 the stars aligned with rising GDP and earnings, falling inflation and easy monetary policy. These effects will carry into 2018 but they will fade. The critical factors will be the pace of reform in China and whether inflation returns as an issue for central banks.

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Market Update – December 2017

View from the hill

Equities continued their appreciation over November with the MSCI World ex Australia Index up 3.2% on an unhedged basis and the domestic S&P/ASX 200 gaining 1.6%. Global growth remained the primary factor driving markets with many sentiment factors also contributing to market upside.

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Best-ever berry-cherry pavlova

Best-ever berry-cherry pavlova

Luscious layers of whipped cream, folded with raspberry jam take this mixed berry pavlova to delicious new heights.


  • 6 Coles Australian Free Range Egg whites
  • 1 1/2 cups (330g) caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon white vinegar
  • 600ml Coles Thickened Cream
  • 2 tablespoons icing sugar mixture
  • 2 tablespoons raspberry jam, warmed, strained
  • Mixed berries, to serve
  • Cherries, to serve
  • Icing sugar mixture, extra, to dust

Raspberry Coulis

  • 200g frozen raspberries
  • 1/4 cup (40g) icing sugar mixture


Step 1  Preheat oven to 100C. Line 3 baking trays with baking paper. Draw a 20cm circle on each tray and turn paper over. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until thick and glossy and sugar completely dissolves.

Step 2  Add the cornflour and vinegar. Gently fold until just combined. Divide the mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, spread to a 20cm disc. Bake, swapping trays halfway through cooking, for 1 1/2 hours or until dry to touch. Turn oven off. Leave in oven, with door ajar, for 1 hour to cool completely.

Step 3  Meanwhile, to make the raspberry coulis, combine the raspberries and icing sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 1-2 mins or until raspberries collapse and mixture thickens slightly. Strain through a fine sieve into a jug. Place in fridge to chill.

Step 4  Use an electric mixer to whisk cream and icing sugar in a bowl until soft peaks form. Add jam. Use a metal spoon to gently fold until just marbled through.

Step 5  Place 1 meringue disc on a serving plate. Spoon over one-third of the cream mixture. Continue layering with remaining meringue discs and cream mixture. Top with berries and cherries. Dust with extra icing sugar. Drizzle with raspberry coulis. Serve immediately.

Source:  Author: Sarah Hobbs, Image credit: Steve Brown, Publication: Coles