Winter of Food Magazine 2023

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The meal plan you need to try!

Free!

SAVVY BITES

Budget-friendly meals.

WINTER

Miguel shares his seasonal favourites.

feasting

Winter of Food

Your favourite foodie magazine is back with a twist!

Cooking is one of the many pleasures to look forward to in the wintertime, along with cosy sweaters, fuzzy socks, and of course, the hearty meal you get to enjoy after you’ve finished in the kitchen. Munching on comfort food seems more appealing than any other time of year, whether it be for a candle-lit family dinner, couch-friendly date night, or rugged up at an alfresco event with friends. One thing they all have in common? The need to rustle up a hearty meal (or two!).

In this edition of Stockland’s Winter of Food magazine, we’re all about hearty, homecooked meals that are ideal for families and food lovers alike.

We’re excited to offer more interactive content than ever before! This edition is jam-packed with QR codes that unlock bonus recipes, downloadable shopping lists, educational videos, and more.

Like always, we’re eager to share Miguel Maestre’s latest and greatest recipes with you. His mac and cheese ratatouille bake, chocolate brownie, and crème brûleé are sure to turn a cold day into a cosy (and flavourful) one.

Turn the pages to reveal #foodincommon tips and hacks like our 3 for $30 challenge and ultimate budget-conscious meal plan, plus your chance to win 1 of 10 Stockland gift cards.

Without further ado, let’s dig into the wonderful world of winter feasting. Buen provecho!

Welcome to my favourite foodie magazine, where we’ll embrace the flavours of the cosiest season! It’s true that winter brings out my inner culinary artist, allowing me to create meals that are not only delicious but also capture the essence of winter. It’s a time when we change all our cooking to the pursuit of comfort and we warm our hearts and tastebuds with more slow cooking.

There’s something special about the kitchen becoming a sanctuary, a place where I can pour my heart and soul into creating dishes that warm both the body and the mind. The secret to winter cooking is capturing the season’s most delicious veggies and taking advantage of their nutritious and sweet flavours when roasted. I’m excited to share a new collection of recipes like my bubbling mac and cheese ratatouille bake, best enjoyed straight out of the oven – it’s the perfect combination of gooey cheese and vibrant vegetables. I’ve also revealed a decadent chocolate brownie recipe. The rich cocoa will melt in your mouth and the aroma will fill your home with pure chocolatey bliss. Drawing the magazine to a close is my classic crème brûlèe recipe. The silky-smooth custard hiding beneath a decadent caramelised sugar crust makes it a dessert you’ll be craving throughout the season.

The flavours and aromas of winter warming food are truly magical, which is why I’m excited to invite you to join me as we explore the warmth, flavour, and love that Winter of Food has to offer.

Winter is a special season that needs a little more cooking and a lot more of my favourite ingredient… love!

Miguel Maestre

“Never forget the best ingredient is always love!”

Warm up your winter Miguel’s mac and cheese ratatouille bake

Miguel Maestre certainly knows a thing or two about comfort food for the soul. His passion for food and life is simply infectious, and we’re eager to share it with you. So, wave goodbye to those pesky winter blues because we’ve compiled a plethora of winter-friendly recipes to get you through the season –just like this mac and cheese bake.

Serves 4-6 Prep time 45 mins Cook time 30 mins Difficulty easy

INGREDIENTS

250g macaroni

2-3 zucchini, thinly sliced

7-8 squash, thinly sliced

2-3 Lebanese eggplants, thinly sliced

2 x 250g punnets cherry truss tomatoes

Melted butter, for greasing

2 tbsp extra virgin olive oil

BECHAMEL

60g butter, chopped

¼ cup plain flour

3 cups milk, warmed

2 cups grated

cheddar cheese

Sea salt flakes and pepper to taste

Turn the leftovers into mac and cheese muffins!

METHOD

Grease a round 10-cup capacity ovenproof dish with butter.

Cook pasta in a stockpot of boiling, salted water until tender. Drain. Rinse under cold water.

Meanwhile, to make bechamel, melt butter in a large saucepan over medium heat. Add flour and simmer, stirring for 1 minute. Gradually add milk, whisking constantly to remove any lumps. Stirring gently, bring just to the boil, then reduce heat to low and simmer for 2 minutes.

Looking for more hearty winter meals?

SCAN HERE

Remove from the heat. Add cheese and stir until melted and smooth. Season with salt and pepper.

Stir pasta in to bechamel sauce. Pour into prepared dish. Leave to cool slightly.

Preheat oven to 200°C (fan- forced).

Alternate vegetables in a spiral pattern over macaroni and cheese. Season with salt and drizzle with olive oil.

Cook in oven for about 25 to 30 minutes, or until vegetables are tender. Remove. Let cool for 10 minutes.

Let’s chat meal plans

Every week we’re tasked with our regular trip to the grocery store, often filling up our trolleys with the same ingredients and sticking to our beloved (yet slightly repetitive) weekly meals. But it doesn’t have to be this way! Meal planning is a great way to get out of auto-pilot grocery shopping, broaden your weekly menu, and if you follow the steps below, you might just save a few extra bucks (who doesn’t love a saving?).

Let’s take a look at how to meal plan like a pro!

1 Create a meal plan

Having a meal plan and knowing exactly what recipes you’re going to cook for the week will cut back those impromptu grocery store buys and inspire you to broaden your menu. After all, when you sit down and really think about what meals to cook, you’re bound to come up with something you haven’t tried before.

2 Make your shopping list (and stick to it)

It’s certainly no easy task shopping for meals that are nutritious, budget-friendly, and tasty. But a thoughtfully considered shopping list can help you achieve supermarket success! Not to mention, it will speed up the process of wandering through the aisles.

3 Set a budget

Be sure to set yourself a budget – one that’s reasonable enough to follow but still cost-effective. If you’re not sure what pricepoint to aim for, then a simple web search will point you in the right direction. Be sure to think about how many mouths you must feed and any dietary requirements that could affect the cost of your shop.

4 Think savvy at the store

Once you’ve got your meals planned, shopping list created, and budget set, it’s time to head to the store. Consider making savvy choices when you’re shopping like buying in bulk, using loyalty cards, using an ingredient more than once, and knowing exactly what deals are on!

Weekly eats

Give your week some structure with this easy meal schedule.

Ready to kickstart your meal plan but wondering how to come up with a week’s worth of recipes without repeating any from last week? It’s easier than you think and there’s certainly no need to reinvent the wheel.

Meat-free Monday

Going meatless, even if it’s just one day a week, can be super beneficial not only for the environment but it might even help you save some cash! Plus, what better day to go meat-free than a Monday – it just makes sense!

Toastie Tuesday

Simply opt for a foodie theme each night –this will give structure to your dinner menu without having to repeat any dishes. Follow our guide and you’ll be able to minimise time spent pondering new recipes and maximise time spent enjoying life

Throwback Thursday

When we talk about throwback meals, we really mean those dishes that spark nostalgic memories –ones that are hearty, homemade, and wholesome like soups and stews!

Fun Friday

Friday or funday? You won’t know the difference when you hit the

Head to page 10 for a mouth-watering vegetarian recipe!

3 for $30 challenge

Inspired by the $10 meal challenge taking over social media, we share a savvy Nasi goreng recipe that’s almost too good to be true!

There are plenty of foodie trends that prove there’s no need to blow your budget at the supermarket – feed the family for less with meals that costs no more than $10 each. Sure, you can grab some two-minute noodles for a few dollars, but if you’re looking for a more nutritious (and delicious) option then the $10 meal

challenge is ideal for you. We tasked an Aussie family with our take on the challenge, instead of just one recipe they try three! For a taste of what can be expected, try our Nasi goreng recipe on page 9. To check out the other two meals, scan the QR code and watch as a mum and her three kids cook $10 Nasi goreng, risotto, and a hearty winter soup.

Nasi goreng

Serves 4 Prep time 10 mins

Cook time 10 mins Difficulty easy

INGREDIENTS

2 garlic cloves, finely chopped

1 small green chilli, finely chopped

1 onion, diced

2 tbsp of sweet soy sauce

2 chicken breast kebabs

3 cups of white rice = $9.56*

METHOD

Cook rice, spread it out on a tray and refrigerate for 4 hours.

Once rice has been chilled, add garlic, chilli, and onion into an oiled saucepan over a medium heat. Cook until golden.

Add chicken (optional) and cook through.

Add rice and sweet soy, then cook for 3-5 more minutes, or until rice starts to caramelise.

If you’re wanting to make it fancy, simply serve with a fried egg and a slice of lime.

Want to learn how to make more $10 meals? Scan the QR code to see what an Aussie family made in the 3 for $30 challenge

SCAN HERE

*Disclaimer: prices correct as at 21.06.2023. Prices are the average of Major National Supermarket Retailers and are subject to change – contact individual retailers for further information. Prices shown are full unit price, not per serve.

Fool the fam

Butternut rotolo pasta

Serves 4 Prep time 1 hr 30 mins Cook time 1 hr Difficulty medium

INGREDIENTS

PASTA

350g pasta flour, extra for dusting

50g durum wheat semolina

4 eggs

Salt

2 tbsp olive oil

FILLING

800g whole butternut squash, seeds removed, diced

2 tbsp butter

Freshly grated nutmeg

6 tbsp grated Parmesan

6 sprigs rosemary, finely chopped

1/2 lemon; zest and juice

2 shallots, finely diced

2 cloves garlic, finely diced

2 handfuls spinach leaves

2 tbsp olive oil

Freshly ground black pepper

TO FINISH

800g canned tomatoes

1 tsp sugar

1 pinch cayenne pepper

150ml vegetable stock

METHOD

For pasta, place all the ingredients in a bowl and bring together to form a dough. Knead on a lightly floured surface until smooth. Wrap in cling film and chill for 1 hour.

For filling, cook squash in boiling, salted water for about 15 minutes until soft. Drain, return to pan and roughly mash with butter. Season with salt, nutmeg, and rosemary. Mix in lemon zest and juice and set aside.

Heat oil in a pan and sauté shallots and garlic until translucent. Add spinach and let it wilt. Season with salt, pepper and a little nutmeg. Set aside.

Knead pasta dough again and roll out on a lightly floured work surface into a rectangle of approx. 25 x 48cm.

Spread pumpkin mixture on top and top with spinach mixture. Sprinkle over 4 tbsp of

Parmesan and roll up dough from the long side. Cut into 12 pieces about 4cm wide with a very sharp knife. Preheat oven to 180°C.

Season tomatoes with salt, pepper, sugar and cayenne pepper and mix with vegetable stock. Pour into a baking dish (approx. 20 x 30cm).

Arrange pasta rolls upright in the baking dish on top of sauce then bake for 35-40 minutes until cooked through. Garnish with remaining rosemary and Parmesan.

Tip: roast the butternut seeds and sprinkle them over the dish (or enjoy them as a delicious snack!).

Practice sustainability in your household by trying recipes that utilise the whole vegetable like this meat-free dish (no seeds or skin left behind!).

Native nutrition

Embrace the native bounty of our nation with Aunty Beryl’s legendary lemon myrtle butter biscuits.

There’s a pantry full of unique flavours that First Nations people have been utilising for thousands of years. In this recipe, we focus on just one that is considered the unsung hero of Australian native foods; Backhousia citriodora (also known as lemon myrtle). Not only is it high in antioxidants, but it also contains high concentrations of vitamin E,

zinc, magnesium, and calcium.

Lemon myrtle has been a pillar in the diets of Indigenous Australians for over 40,000 years – traditionally used by wrapping the leaves in paperbark to flavour fish dishes and even to treat headaches. Today, we enjoy its flavour in all sorts of treats from cakes to cookies – just like this butter biscuit recipe.

Lemon myrtle butter biscuits

INGREDIENTS

2 cups self-raising flour

1 tsp dried lemon myrtle

3/4 cup butter, softened

1/2 cup sugar

1 egg, beaten

METHOD

Sift flour and dried lemon myrtle into a bowl.

Rub in butter until the mixture resembles breadcrumbs.

Add sugar and beaten egg and mix into a stiff dough. Place onto a floured surface and knead gently until smooth.

Wrap in plastic wrap and chill in the fridge for about 30 minutes. Preheat oven to 180°C.

Roll the dough out onto a floured surface until it is about 5mm thick. Use a small biscuit cutter or glass to cut circular biscuits.

Place on a greased baking tray and place in the oven for about 12-15 minutes until golden. Place on rack to cool. Enjoy!

Foodie trends we love

A little creativity can go a long way when you have kiddies in the house! These sushi sandwiches will have your kid proclaiming, “look what I’ve got for lunch!”

Sushi sandwiches

Serves 2

Prep time 30 mins

Difficulty easy

INGREDIENTS

Celery, thinly sliced

Carrots, thinly sliced

Avocado, mashed

Cream cheese

Tinned tuna

METHOD

On a flat surface remove bread crusts and use a rolling pin to flatten each slice of bread. The bread should become dense and approximately 5mm thin. Spread cream cheese over three slices and top with carrot, celery, and ham.

Spread avocado over the

3 pieces of sliced ham

6 slices of white bread

Poppy seeds to garnish (optional)

Sesame seeds to garnish (optional)

Looking to master other foodie trends?

Try cloud bread!

remaining slices and top with celery and tuna. (Tip: swap out celery for cucumber for an extra yummy crunch!).

Firmly roll up each slice and cut them in half to form a sushi-like shape. Sprinkle with poppy seeds and sesame seeds and enjoy!

SCAN HERE

In season

A smoothie a day keeps the body in play! Kickstart your day with this immune-boosting green smoothie, ideal for the cold and flu season.

Green glow smoothie

Serves 2

Prep time 15 mins

Difficulty easy

INGREDIENTS

2 handfuls baby spinach

1 avocado

2 kiwi

150ml cloudy apple juice

1 tsp lemon juice

1 tbsp rice syrup or maple syrup

METHOD

Wash spinach, shake dry, and chop coarsely. Halve the avocado, remove stone and peel flesh from the skin. Peel and roughly dice kiwis.

Purée spinach, avocado, kiwis, apple juice, lemon juice and rice syrup in a blender until smooth. Divide between 2 glasses (approx. 250ml) and serve.

*Disclaimer: prices correct at time of publishing. Prices subject to change – contact individual retailers for further information.

Purchase a sustainable smoothie cup to enjoy on the go!

Kmart On The Go Tumbler Set $12* Big W NutriBullet Blender $169*

Having a sweet treat at the end of a meal is one of the great joys in life, even more so in winter. There’s just something about an indulgent dessert to cosy up with when the temperature drops.

Luckily, talented Spaniard, Miguel Maestre, has mastered the art of gourmet goodies (and he proves we don’t need to spend hours in the kitchen to make them)!

Dangerously delectable Miguel’s three-minute brownie hack

Serves 1 Prep time 1 min Cook time 90 secs Difficulty easy

INGREDIENTS

30g dark cooking chocolate, chopped

30g unsalted butter, chopped

¼ cup caster sugar

1 tbsp Dutch processed cocoa powder

1 tbsp plain flour

1 egg

Vanilla ice-cream, to serve

METHOD

Place chocolate and butter in a 350ml capacity microwaveable mug. Microwave on high for 30 seconds. Stir to combine. Add sugar, cocoa, and flour and stir to combine. Add egg and whisk with a fork until just combined. Don’t over mix.

Microwave on high for 1 minute, or until top of brownie is firm to touch. Serve immediately with  ice-cream.

Try serving with other flavours of ice-cream such as salted caramel or coffee

Looking to test your skills in the kitchen? Try more of Miguel’s favourites here

SCAN HERE

Cappuccino crème brûlée

Serves 4

Prep time 12 hrs, 20 mins

Cook time 25 mins

Difficulty easy

INGREDIENTS

600ml carton pure cream

½ cup milk

1 vanilla bean, split and seeds scraped

3 tsp instant coffee granules

8 egg yolks

½ cup caster sugar

Extra 1/3 cup caster sugar

Whipped cream, grated chocolate and shortbread biscuits, to serve

METHOD

Preheat oven to 150°C (fan-forced). Place four ovenproof ramekins or coffee cups (250ml capacity each) in a deep roasting pan. Place cream, milk and vanilla bean and seeds in a medium saucepan. Stir over medium heat until hot, but don’t boil. Stir in coffee granules until dissolved. Remove from heat and stand 5 minutes to infuse.

Whisk egg yolks and sugar in a large heatproof bowl until smooth. Strain hot cream through a fine sieve into a large jug. Gradually whisk hot cream mixture into egg yolk mixture until smooth, then divide evenly among ramekins.

Want more food inspiration?

Replace coffee with drinking chocolate powder for the kids!

Pour enough boiling water into the pan to come halfway up the side of ramekins. Bake for 20 to 25 minutes, or until just set, with a slight wobble in the centre. Remove pan from oven, then remove ramekins from water bath. Cool to room temperature, then refrigerate overnight.

Just before serving, sprinkle 1 tbsp sugar over each custard and use a kitchen blow torch to caramelise sugar until golden brown. Stand until set.

Top brûlées with cream, scatter with grated chocolate and serve with shortbread biscuits.

SCAN HERE

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