Sunday, 21 May 2017

Get motivated this Monday!

Working out is a great way to lose weight and get fit. If you need more help to shape your body and lift those stubborn kilos then the hCG diet could be right for you. We offer the hCG diet program at our Sydney and Newcastle Clinics. 
Contact us today to find out more. PH: 02 9362 1426

Sunday, 14 May 2017

Changing faces

When looking at the ever changing faces of celebrities we often think that is out of our reach but its possible to have fuller lips, more cleavage and a smaller waistline, whatever you've always dreamed of. 
We can help your dreams become a reality. 
Call us today to find out more PH: 02 9362 1426 or visit

Sunday, 30 April 2017

2 days Post Op results

This model Mum is only 2 days post op after a Breast Augmentation with Dr Rastogi. 
Dr Rastogi's ultra short recovery technique allowed her to recover quickly and pain free without the need for any medication.

Monday, 10 April 2017

Will you be good this Good Friday?


  • 500g sweet potato, peeled, cut into 2cm pieces
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 small red onion, thinly sliced into rounds
  • 1 tablespoon lime juice
  • 4 (about 180g each) snapper fillets
  • 300g green beans, trimmed, blanched


  • 75g macadamias, toasted
  • 1 cup fresh coriander leaves, firmly packed
  • 1 small garlic clove, coarsely chopped
  • 1 lime, rind finely grated, juiced
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon water


  • Step 1
    Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
  • Step 2
    Meanwhile, for the pesto, process the macadamias, coriander, garlic and lime rind in a food processor until finely chopped. Combine the lime juice, oil and water in a jug. Add to macadamia mixture, with the motor running, in a slow steady stream until well combined and smooth. Season.
  • Step 3
    Place the onion in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain well. Place the onion and lime juice in a large bowl. Season, then set aside to macerate.
  • Step 4
    Heat the remaining oil in a large non-stick frying pan over medium-high heat. Pat the skin of the snapper dry with paper towel. Season. Cook snapper, skin side down, for 2 minutes or until crisp. Turn and cook for 1-2 minutes or until just cooked through. Transfer snapper to a plate to rest.
  • Step 5
    Add the sweet potato, beans and 1 tbs of the pesto to the onion mixture. Toss gently to combine. Divide among serving plates. Top each with snapper and a spoonful of the pesto.