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Grab a bottle of limoncello from BWS #BellCentral and make this Limoncello Tiramisu! 🍋

¼ cup limoncello
¼ cup lemon curd
⅓ cup powdered sugar
1 lemon, zested and juiced
2 cups heavy whipping cream
2 cups mascarpone cheese

¾ cup limoncello
1 ¼ cups caster sugar
2 packs of ladyfinger cookies (about 40 total)
5 lemons, zested and juiced

¼ cup lemon curd
1 tbsp limoncello


1. In a large bowl, mix the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice of one lemon + zest until combined. You can use a normal mixer, but if you can nab a hand mixer from a mate, it’ll be way easier.

2. In another bowl, get your heavy whipping cream, powdered sugar then mix until nice and stiff (oi, behave). Scrape down the sides (rubber spatulas make this super easy) and set aside for later.

3. Now it’s soaking time. Bring the sugar, zest and juice of five lemons to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat and pour in ¾ cup limoncello.

4. To assemble, take the ladyfingers and dip them in the lemony syrup, allowing them to soak up the liquid gold until soft. Careful though: don’t leave them too long, cos they’ll get that weird mushy feel.

5. Take half of the ladyfingers, laying them to fit in the bottom of the baking pan. You might need to perform some surgery (cut them) so they slot nicely in the tray. Discard the remainder (or eat those offcuts… you deserve a lil treat).

6. Scoop half of the mascarpone mixture and spread over the ladyfingers. Hit that repeat button, layering the remaining soaked biscuits, ending with the other half of the mascarpone filling.

7. Thought we forgot about the drizzle? Think again. Thin out the lemon curd with 1 tbsp of limoncello and pour over your masterpiece.

8. Cover and refrigerate for at least 4 hours (or up to a day) before serving.

Hot tip: the longer you leave it, the better it tastes.

🌺 Please note that Coles #Mudgeeraba will be closed over Anzac Day.

Please check with individual retailers for special trading hours.

Prepare for your mind to be blown 🤯 these 3 recipes will prove JUST how tasty butter beans can be ☝️😍 Grab your ingredients from Coles #BellCentral and get cooking!

Vodka sauce butter beans
Serves 4 Prep 10 mins Cook 10 mins

2 tbs olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp dried chilli flakes (optional)
⅓ cup (95g) tomato paste
1 tbs vodka (optional)
1 tbs thickened cream
2 x 420g cans Coles Butter Beans, rised, drained
Finely grated parmesan, to serve

1. Heat oil in a large frying pan over medium heat. Add the onion and garlic and cook for 3 mins or until the onion softens. Add the chilli flakes, if using, and tomato paste and cook, stirring, for 3 mins or until the mixture caramelises slightly.
2. Stir in the vodka, if using, cream and ½ cup (125ml) water and bring to a simmer. Add the beans and cook for 3 mins or until the sauce thickens slightly and the beans are heated through.
3. Sprinkle with parmesan and season to serve.

Roasted butter beans
Serves 4 Prep 10 mins Cook 20 mins

⅓ cup (80ml) extra virgin olive oil
420g can Coles Butter Beans, rinsed, drained
1 red onion, cut into thin wedges
2 garlic cloves, thinly sliced
3 rosemary sprigs, leaves picked

1. Preheat oven to 200°C. Pour oil onto a large rimmed baking tray. Bake for 5 mins or until oil is heated through.
2. Use paper towel to pat the beans dry. Carefully add the beans, onion, garlic and rosemary to the tray with the oil and toss to coat. Roast for 15 mins or until the onion softens and beans are golden.

Easy butter bean salad
Serves 2 Prep 10 mins

420g Can Coles Butter Beans, rinsed, drained
½ x 250g pkt cherry tomatoes, quartered
2 spring onions, thinly sliced
⅓ cup chopped flat-leaf parsley
2 tbs shredded basil
¼ cup (60ml) olive oil
1 lemon, juiced
1 garlic clove, crushed
½ tsp dried chilli flakes (optional)

1. Combine the beans, tomato, onion, parsley and basil in a medium bowl.
2. Place the oil, lemon juice, garlic and chilli, if using, in a screw-topped jar. Shake to combine.
3. Drizzle dressing over the bean mixture and gently toss to combine. Season to serve.

@rice2go_ is the place to go for the best Korean & Japanese food 😋🥢
Come into Bell Central this lunch and try their delicious dishes!

Transform your nails into stunning works of art with our expert technicians at @uniquenailstweedcity #Mudgeeraba⠀

Whether you`re into sleek sophistication or eye-catching extravagance, we`ll help you achieve the perfect look. Book now and let your nails become your ultimate accessory! 💖🌟⠀
☎️ 0404 431 155 ⠀

It`s time for a fresh trim at @kingzcutz_barberco #Mudgeeraba 🔥⠀
Call to book on (07) 5593 9164 or visit in store!⠀

Today is World Health Day! The WHO`s World Health Day is a day to focus on and raise awareness around health issues in order to improve global health and wellbeing 🌏

At Bell Central, we have some amazing people working to improve your health. If you are seeking more information on your health needs, speak to the friendly faces at Mudgeeraba Family Medical Centre, Sullivan Nicolaides Pathology & Pharmasave Medicines Plus Pharmacy!

This Mushroom, pumpkin and spinach risotto a hearty, family favourite 😍
Shop your ingredients at Coles #BellCentral and see the full recipe below!

Serves 4 Prep time 15 mins Cook time 40 mins

500g butternut pumpkin, peeled, cut into 2cm pieces
1 tbs olive oil
4 cups (1L) vegetable stock
200g Swiss brown mushrooms, thinly sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
1 cup (200g) arborio rice
1/2 cup (125ml) white wine
60g pkt Coles Australian Baby Spinach
1/2 cup (40g) finely grated parmesan
1/4 cup (40g) pine nuts, toasted
100g mascarpone
50g blue cheese, crumbled
Baby spinach leaves, extra, to serve

1. Preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 tsp of the oil. Toss to combine. Bake for 20 mins or until tender.
2. Meanwhile, bring stock to the boil in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.
3. Heat half the remaining oil in a large saucepan over high heat. Add the mushroom and cook, stirring, for 5 mins or until lightly browned and tender. Transfer to a bowl.
4. Add the remaining oil to the pan. Add the onion and garlic. Cook, stirring, for 5 mins or until onion softens. Add the rice and cook, stirring, for 2 mins or until the grains of rice appear glassy. Add the wine and cook, stirring constantly, for 2-3 mins or until the wine has been absorbed. Add 1/2 cup (125ml) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed before adding more. Continue adding 1/2-cupfuls of stock for 20 mins or until the rice is tender yet firm to the bite and risotto is creamy.
5. Add the mushroom, pumpkin, spinach, parmesan and half the pine nuts to the risotto. Stir to combine.
6. Combine the mascarpone and blue cheese in a small bowl. Divide the risotto among serving bowls. Spoon over the mascarpone mixture and sprinkle with remaining pine nuts and extra spinach.

Have you tried the Cheese Volcano from Domino`s #Mudgeeraba yet? 🥵🤤
Molten cheese sauce in a beautifully baked cheesy crust dough and finished with garlic butter sauce ooh lala 💥🧀
Perfect for sharing with your mates and best enjoyed with pizza and sides!
Try it today!👌

Japanese Ramen at Sushi Gangs is calling you...
Dive into this soup of deliciousness here at Bell Central 🤤

Set the tone for the week with a powerful Monday gym session. You`ve got this! 💪✨⠀
Not yet a member at @jettsmudgeeraba? Join today! ⠀