Platinum party

Celebrating 70 years of Stockland

Reminiscing on an amazing 70 years of Stockland, we can’t help but get a little nostalgic over the people, food, and trends that have shaped our world. Come with us on a journey through the decades as we explore the simple delights we have loved and the parties we remember.

Much loved snacks

Did you know, some of our most iconic Aussie snacks are almost 70 years old? Yep, that’s right! Paddle

Pops, Twisties, Golden Gaytimes, and Shapes were all introduced for the first time in the 1950s. For more delicious snacks head over to page 12 for our movie snack wrap up!

Fast food

Skirts weren’t the only thing that got shorter in the 60s. In 1968, Australia got it’s very first (of many) fast food restaurant, a KFC — shortening dinner wait times Australia wide by the 1970s. Our nationwide love of fast food was then immortalised in 1999 when McDonald’s released our very own burger, the McOz.

International influence

One of the most significant (and festive) changes in our diets over the last 70 years has been thanks to the introduction of international flavours and recipes. Lucky us! Can you even imagine what life would be like without Taco Tuesday, pizza on footy night or olive oil (for life in general)?

Let’s get groovy (again) baby

When it comes to dinner parties and dining, what’s old is new again. So, next time you’re hosting, accent cocktail hour with fun 60s and 70s favourites like fondue and prawn cocktails – you’ll be the culinary talk of the town!

Apple crumble

An oldie but a goodie, this British import has been a heartwarming household name in Australia for over 70 years and for good reason. With only four ingredients, it’s an affordable and easy-tomake dessert staple.

Bush tucker

When it comes to the food that’s shaped us, we have to talk bush tucker. From Kakadu Plum to Moreton Bay bugs to finger lime and everything in between, Australia’s native foods are some of the world’s finest. Our favourite? Oysters shucked straight out from the sea, topped with native finger lime mignonette. While we saunter down memory lane, why not add some sentimental ambience with songs that shaped our generations. Here are a few of our well-worn Aussie favourites.

The wild one by Johnny O’Keefe, 1958. Royal telephone by Jimmy Little, 1963.

I am woman by Helen Reddy, 1975. Hopelessly devoted to you by Olivia Newton-john, 1978. Jessie’s girl by Rick Springfield, 1981. Working class man by Jimmy Barnes, 1985. Beds are burning by Midnight Oil, 1987. Better the devil you know by Kylie Minogue, 1990. Treaty by Yothu Yindi, 1991. How to make gravy by Paul Kelly, 1996. Somebody like you by Keith Urban, 2002.

OYSTERS WITH FINGER LIME AND BALSAMIC MIGNONETTE

Serves 6 people

Ingredients

6 fresh oysters (chilled) 1 finger lime 1 tbsp fresh lime juice 1 tbsp balsamic vinegar Small pinch of sugar and salt

Method

Cut open finger lime lengthways and use a spoon to scrape out pearls. Combine lime juice, finger lime pearls, balsamic, sugar, and salt in a bowl and stir.

A (SUPPERTIME) STAR IS BORN

When the Australian Women’s Weekly released their original Spaghetti Bolognaise recipe in 1952, who knew it would go on to change the face of the Australian dinner table forever? This cult classic comfort food has mended many a broken heart and filled many a hardworking stomach over the last 70 years and although it’s received quite a few nips, tucks and tweaks, the dish is still as beloved as it was when it became the meal du jour all those years ago.

Australian Women’s Weekly

Are Media Pty Ltd., ‘The Australian Women’s Weekly’ (1952, July 9), p. 32. Digitised by the National Library of Australia, retrieved via TROVE, article 46465023.

SPAGHETTI BOLOGNAISE

Serves 6-8 people

Ingredients Method

700g minced steak 1/4 quarter cup melted shortening 1 clove of garlic 1/2 cup chopped onion 500g ripe tomatoes (or 1 tin tomatoes) 1 cup water or stock 1 teaspoon Worcestershire sauce Salt and pepper to taste Pinch herbs 500g dry spaghetti 1 cup grated cheese Butter or substitute Tomato slices

Cook finely minced garlic and onion in melted shortening until lightly browned. Drain off surplus shortening and add steak. Wash and chop tomatoes, add to meat mixture with water or stock, sauce, salt and pepper, and herbs. Cover closely and simmer for 1 ½ hours or until meat is tender. Cook spaghetti in boiling salted water, drain and fold into meat mixture. Turn into greased ovenware dish (suitable for serving). Top with a thick layer of coarsely grated cheese, dot generously with butter or substitute. Add tomato slices to garnish. Bake in moderate oven until top is bubbly and brown. Serve piping hot.