Stockland Food - Summer 2023

easy-to-prep meals that can be stored frozen for those run-off-your-feet days.

We get fresh with produce, share healthy(ish) entertaining options, vitamin-rich summer salads, and plant-based alternatives wherever we can. And then of course, there’s everyone’s favourite – Miguel, the Crazy Bull! Our favourite chef shares how to do the season’s favourite vegetable three ways, and gives us a modern take on prawn pasta, as well as everyone’s favourite, tiramisu. So, what are you waiting for? Put your feet up and let us prepare you for the perfect start to the year ahead.

This summer feels like the first we get to enjoy after a big pause on celebrations. We’re all ready to push play and get back to those moments spent igniting the flame of the barbecue, dressing the table, and reuniting with family and friends.

My choice of dessert is to keep it simple and easy but be authentic and traditional at the same time. Always stick to the original recipe! That’s why I’m taking your tastebuds on a trip to Italy to indulge in one of my favourite ingredient combinations in the world – savoiardi and mascarpone … yep if you didn’t guess yet it’s TIRAMISU! An old favourite of course, but because it’s summer and we want it to be refreshing I’ve given it an icy-cold twist that you’re going to love. For the main course, I’m all about the array of different tomatoes available on supermarket shelves at the moment in different sizes, colours, and flavours (OMG). I almost need to put a tomato emoji in this paragraph!

And then, of course, we have pasta, and this one is going to be the easiest, most delicious you’ll ever taste. All you’ll need is the power of your hands for the easiest pasta dough in the world, just like Italian mamas make it. Then we have fresh tomato sauce, delicious summer prawns, and handrolled pici pasta to get the whole family involved!

When it comes to getting your greens, there are so many to choose from on the shelves and I show you how to cook asparagus in different ways with pastry, tempura or grilled with jamón. But if asparagus isn’t your thing, feel free to swap in broccolini or beans or pretty much anything else that’s green!

Entertaining is on the menu and lots of cheeseboards, mezze plates, charcuterie boards, and crudités are on the cards. I share how to pile them up with different crackers and condiments to show off in the centre of our tables. My tip? Get all of your cheeses to room temperature and mix up your textures and consistencies. Tantalise your guests with a choice of dips, smallgoods, hard cheese, soft cheese, breasaola, smoked salmon ... there are no rules in the cheeseboard game.

The best part about summer is the weather. We feel the beautiful sunshine rays and see flowers everywhere and we know that this year is going to be the best one ever.

For us at Stockland, community is at the heart of everything we do, and there is no better way to build community than through food. Everything starts at home, and from there the sky is the limit. Love to everyone, as love is the best ingredient (and makes everything taste better). Have

A summer spent entertaining means fresh produce and food made for sharing. Let Miguel show you the way!

Miguel Maestre

fun in the kitchen!

SUMMER WITH

feasting

MIGUEL

No one does summer entertaining like Miguel Maestre! Here, the Crazy Bull shares his crowd-pleasing tips for delicious dining with a difference. From fresh twists on family favourites, to sinfully good sides, and the ultimate comfort-food to cuddle up with in between celebrations, everyone’s favourite chef is here to help you entertain with ease and undeniable elegance.

Layer like a pro

Give your board structure by placing baking paper down as a decorative base (this helps with the clean up too) and then put your cheese in place as a starting point for arranging all your other elements.

Eat with your eyes

For a visual feast, go for colour and vibrancy where you can with fruits, pickled vegetables, and bright dips.

Gourmet grazing

For a relaxing afternoon with friends, look no further than Miguel’s ultimate cheese platter.

Snack swap

Stand out from the crowd with some easy ingredient swaps. Incorporate apple slices instead of crackers (delicious with cheese), and fruit like rasperries, figs, and passionfruit in place of quince paste.

Miguel’s tiramisu ice cream cake

Ingredients

24 sponge finger biscuits (savoiardi)

1L good-quality store-bought vanilla ice cream

250g mascarpone, at room temperature

150ml espresso coffee

1/3 cup caster sugar

100ml licor 43 or other Spanish liqueur

1 vanilla bean, seeds scraped

1 tbsp cocoa

Method

Line the base and long sides of a 21cm x 11cm loaf pan with a double layer of plastic wrap with a 5cm overhang.

Remove ice cream from the freezer and set aside for 10 minutes to soften in a mixing bowl. Slowly melt the inside of the vanilla bean by rubbing between your fingers. Slit the vanilla bean through the middle and squeeze out the inside paste into the ice cream bowl.

Add the mascarpone to the mixing bowl and combine with the softened ice cream and vanilla bean using a whisk.

Add half the vanilla ice cream mixture to the pan and smooth out to form the first layer.

Combine the espresso, sugar and liquor. Whisk until dissolved and set aside. Working quickly, dip a sponge finger biscuit in the coffee mixture and place into the base of the lined pan lengthways. Repeat until the ice cream layer is covered. You may need to trim some of the biscuits. Top with second half of the vanilla ice cream mixture then another layer of soaked biscuits lengthways and smooth out slightly as this top, when flipped, will be the base of the cake. Freeze for a minimum of a few hours, but ideally overnight.

Remove from the freezer and invert onto a tray, using the overhanging plastic wrap to help edge out the cake. Remove and discard plastic. Dip remaining biscuits and lay over the top widthways and scatter with cocoa. Return to freezer until ready to serve.

Tempura asparagus

Ingredients

2 bunches of asparagus, trimmed 1 cup self-raising flour, seasoned with salt, plus extra to dust

1 cup sparkling water (very cold)

1 egg, beaten Ice cubes (to cool

Method

Gradually pour the sparkling water into a bowl of self-raising flour and whisk to combine. Add the egg and whisk into the mixture until combined. Add a couple of ice cubes to cool down the mixture. In batches, dip the asparagus in the batter. Deep-fry in a pan of oil for 3 minutes or until golden and puffed. Drain on a paper towel. Combine salt flakes with a little paprika and use to season the tempura while it is still hot. Serve with lemon wedges.

Jamón BBQ asparagus

Ingredients

Method

2 bunches asparagus, blanched 16 slices jamón Olive oil to brush

Lemon wedges to serve

Ricotta asparagus puff pastry

Bunch two asparagus spears together and wrap with one or two slices of jamón to keep it together. Brush with oil then grill on a grill pan over the stove on medium heat or on a barbecue until charred. Serve drizzled with lemon juice. Method

Preheat oven to 170°C fan forced or 190°C conventional.

Ingredients

2 bunches asparagus, blanched and trimmed 1 sheet butter puff pastry

250g ricotta

125g marinated feta 1 egg, lightly beaten Basil and lemon juice to serve

Place pastry on a baking tray lined with baking paper. Lightly score a 2-3cm border around the edges of each square with a knife, without cutting all the way through. Use a fork to dock the pastry inside of the border. Combine the ricotta and feta then spread on the base, but not the borders as they need to be clear in order to puff up. Trim the asparagus so they are the same width as within the border of the pastry then line over the feta mixture. Brush the borders with egg.

Place in the oven and bake for 35-40 minutes or until edges are puffed and golden. To ensure the base cooks through, make sure you have it on the bottom rack of the oven. Scatter with basil leaves. Drizzle juice from zested lemon, just before serving.

Chilli and tomato prawn pici pasta

Serves 6

Prep time 20 mins

Cook time 1 hr plus 1 hr resting time Difficulty easy

Ingredients

24 large green prawns, peeled (tails left intact), deveined Shells and heads from prawns (above) 500g tomatoes, coarsely grated, remaining skins discarded

PASTA:

600g 00 flour (Italian durum wheat)

3-4 tbsp extra virgin olive oil

Method

4 garlic cloves, very finely chopped 50g unsalted butter 1 cup dry white wine

Basil leaves to serve Chilli 80ml extra virgin olive oil

6 extra-large free range organic eggs

Semolina to dust

For the pasta, place the flour on a board. Make a well in the centre and crack the eggs into it and add the extra virgin olive oil. Beat the eggs with a fork until smooth.

Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Once your dough is formed, knead and work it with your hands to develop the gluten in the flour. If you used smaller eggs, you may need to add a tablespoon of water to bring it all together. Squash, shape and reshape, pull and stretch the dough, stretching it and squashing it again. Stop kneading when your pasta starts to feel smooth and silky instead of rough and floury. Wrap the pasta in baking paper and place in the fridge for 1 hour to rest.

Cut pasta into quarters then rollout one piece with a rolling pin on a lightly floured surface using semolina until about 5mm thick. Cut into 5mm-1cm strips. Working with one strip at a time, roll on the benchtop to create round spaghetti-like shapes. Dust with more flour or semolina. Place on a tray. Repeat with remaining pasta and set aside.

Grate the tomatoes into a bowl and set aside. For the sauce, heat olive oil in a deep frypan. Add prawn heads and shells and cook until well caramelised.

In another deep frypan heat the oil over medium heat. Add the garlic, chilli and season with lots of freshly cracked black pepper and salt flakes. Cook for 1 minute until fragrant. Add the wine.

As the prawns start to boil, crush them with a spatula into the oil. When the prawn heads and shells begin to turn orange add 1 cup of water and allow to simmer and reduce while you finish the tomato-based sauce.

In the frypan with garlic and chilli, add the tomatoes, stir and cook for 3-4 minutes. Strain the prawn shell stock from the other pan into the tomato-based sauce. Cook for a further 2 minutes until reduced slightly. Season to taste. Cook the prawn tails in the tomato-based sauce until they are just cooked through. While the prawn tails are cooking, bring a large saucepan of water to boil. Add the pasta and cook until al dente.

In a bowl combine butter with salt and pepper and basil. Drain the pasta and toss it in the bowl with butter. Add the prawns and tomato-based sauce and toss the pasta through it. Serve on a platter.

foraged Freshly

In the name of summer, go forth and salad! Whether served as starters, sides, or vibrant mains, their place in our hearts and on our dinner tables is undeniable. This season, celebrate Australia’s glorious fresh produce with clean recipes that allow fruit, veggies, and legumes to shine in all their health-inspiring glory.

CANNELLINI BEAN SALAD

Ingredients

3 x 400g cans of cannellini beans

140g Roma tomatoes, chopped

1 red onion, thinly sliced

1 tbsp red wine vinegar

1 tbsp extra virgin olive oil

1 cup of Italian parsley, chopped

Pinch of sea salt flakes

Pinch of pepper

WE LOVE

Method

Rinse and drain the beans and mix in a large salad bowl with tomatoes, onion and parsley. Mix oil and vinegar together and pour over the mixture. Season with salt and pepper to serve.

GRAPEFRUIT AND RADICCHIO SALAD

Ingredients

1 large red grapefruit, skin removed and thinly sliced

1 head of radicchio, washed and leaves separated

2 tbsp extra virgin olive oil

Method

1 tbsp balsamic vinegar

1 tsp honey

1 tsp Dijon mustard

1 tsp sea salt flakes

In a medium bowl, whisk together the oil, vinegar, honey, mustard and salt. Add the radicchio leaves and grapefruit slices to a large salad bowl or plate. Pour dressing over the top and serve.

This salad makes an impressive (and simple to prepare) palate cleanser or entrée

Tip >>

The best thing about salads is that you can tailor them to your taste. Just make sure you swap out greens for greens, proteins for proteins, and herbs for herbs, to maintain the flavour and texture profile of the original recipe!

To make this salad vegan-friendly, simply opt for plant-based marinated cheese instead of fetta!

3MEDITERRANEAN LENTIL SALAD

Ingredients

2 cans of cooked brown lentils, drained

200g pitted Kalamata olives

250g Greek fetta cheese

1 red onion, thinly sliced

1 cup fresh mint, chopped

1 fresh lemon

1 tbsp extra virgin olive oil

1 tsp cracked black pepper

1 tsp wholegrain mustard

Method

In a large salad bowl, mix the lentils, kalamata olives, fetta cheese, red onion, and mint together. In a small mixing bowl, whisk together the juice of the lemon, olive oil, pepper, and wholegrain mustard. Pour dressing mixture over the lentil salad and serve.

GREEN GODDESS POTATO SALAD

Ingredients

2kg kipfler potatoes, washed

1 cup rocket

1 bunch dill

The juice of 1 lemon

2 tbsp extra virgin olive oil

100g marinated goats cheese (or plant-based cheese alternative)

Method

2 tbsp walnuts, chopped

1 cup plain Greek yoghurt

1 cup parsley, chopped

1 cup coriander, chopped ¼ cup chives, chopped

1 medium garlic clove

1 tsp sea salt flakes

1 tsp ground black pepper

On high heat, bring a large pot of water to boil. Once boiling, add a sprinkle of sea salt and kipfler potatoes. Cover with lid and bring heat down to simmer. Leave for 15 minutes or until potatoes are soft to touch. Remove from heat, drain water, and leave to cool. For the dressing, combine yoghurt, parsley, coriander, chives, garlic, salt, pepper and olive oil to a food processer and blend until runny and smooth. Place a bed of rocket on a large plate. Once potatoes are cool, place them on top of the rocket. Pour dressing over the top of potatoes, sprinkle with walnuts, goats cheese, and dill to serve.

Hot off the grill

When it comes to an Australian summer in the sun, nothing is more synonymous than the sound of a sizzling barbecue. A long-held tradition, feasting on flame-grilled food in the open air is the laid-back, family dining style we all love and want to share. To celebrate this romance, we’ve rounded up some of the very best recipes to stoke the fire with this season.

When barbecuing don’t forget:

Cleanliness is key to a perfect grill. Get yours sparkling naturally with a spray mix that’s 1 part vinegar and 1 part water. That way no chemical nasties will get in the way of your flame-enhanced flavours!

A brief history of the barbecue in Australia

While it wasn’t until 1984 that Paul Hogan famously said “throw another shrimp on the barbie,” Australia’s historical love of barbecuing dates back over 40,000 years.

It was our First Nation’s people who first introduced this time-honoured tradition to our culinary repertoire and it’s stayed with us ever since.

Grilled romaine lettuce

with curry mayonnaise

Serves 2-4 people Prep time 5 mins Cook time 15 mins Difficulty easy

Ingredients

2 romaine lettuces, halved lengthways (little gems can also be used)

1 tbsp olive oil

FOR THE CURRY MAYONNAISE:

1 large egg yolk

1 clove garlic, finely grated

1 tsp Dijon mustard

1 tsp curry powder, plus extra to garnish

2 tbsp lemon juice

150ml sunflower oil Salt

Freshly ground black pepper

Smokey grilled corn on the cob

with barbecue sauce

Serves 4 people Prep time 10 mins Cook time 50 mins

Ingredients

4 cobs of corn

3 tbsp Parmesan, finely grated

1 handful coriander, roughly chopped

½ tsp sweet smoked paprika

Salt

BBQ SAUCE:

2 tbsp olive oil

1 large shallot, finely chopped

1 tbsp fresh root ginger, finely chopped

2 cloves garlic, finely chopped

1 tbsp chipotle paste

2 tbsp tomato purée

1 tsp English mustard

85g light muscovado sugar

100ml cider vinegar

2 tbsp black treacle

350ml tomato passata

1 tbsp Worcestershire sauce

Method

Method

First make the mayonnaise. Whisk the egg yolk, garlic, mustard, curry powder and 1 tablespoon of the lemon juice together with a pinch of salt until combined and smooth. Keep whisking as you slowly add the oil, drop by drop. When the mixture gets very thick, whisk in the rest of the lemon juice, then continue to add the oil in a thin trickle until it has all been incorporated. Taste the mayonnaise and adjust the seasoning with a little more salt or lemon.

Preheat a griddle pan until smoking hot. Brush the cut side of each lettuce with oil and season with salt and pepper.

Griddle the lettuce for 5 minutes, or until marked, cut side down. Turn the lettuces and griddle for 2 minutes to warm through, then serve with the mayonnaise on the side.

Who said the grill is just for meat? We love grilling vegetables and even fruit for flavourful salads and sides

To make the barbecue sauce, heat the oil in a saucepan and fry the shallot, ginger and garlic without colouring for 10 minutes. Add the rest of the sauce ingredients and a big pinch of salt and stir until it starts to boil. Reduce the heat and simmer for 15 minutes, then leave to cool.

Boil the corn cobs in a big saucepan of water for 8 minutes. Drain well.

Brush the corn with some of the barbecue sauce and toast on a barbecue or under a hot grill for 5 minutes, turning regularly.

Glaze with a little more barbecue sauce, then serve sprinkled with Parmesan, coriander, and smoked paprika.

Spice alley pull-apart ribs

MISO BBQ RIBS

Serves 4 Prep time 10 mins Cook time 90 mins Difficulty easy

Ingredients

2 racks baby back ribs

1 litre chicken stock

3 tbsp white miso paste

2 tbsp fresh root ginger, sliced

2 cloves of garlic, sliced

2 spring onions, sliced

2 mild green chillies, sliced

Fresh coriander sprigs, leaves picked

FOR THE GLAZE:

1 tbsp fresh root ginger, finely chopped

1 garlic clove, finely chopped

3 tbsp red miso paste

2 tbsp mirin

2 tbsp sake

3 tbsp runny honey

1 tbsp sesame seeds

1 tsp sesame oil

Method

Carefully peel away and discard the membrane on the back of the ribs.

The star of the show

Nothing will start the party and get those appetites humming like the smell of this Asian-inspired take on an old favourite!

Heat the chicken stock in a saucepan big enough to accommodate the ribs. Stir a couple of tablespoons of water into the white miso paste to loosen it, then stir it into the stock with the sliced ginger, garlic and spring onions. When the stock starts to boil, add the ribs, then reduce the heat, cover the pan and simmer very gently for 1 hour. Turn off the heat and leave to cool in the stock.

To make the glaze, put the finely chopped ginger and garlic in a small saucepan with the red miso, mirin, sake, honey, sesame seeds and sesame oil. Stir together over medium heat until smoothly combined and starting to simmer. Leave to cool.

For the best flavour, prepare a charcoal barbecue so that you can cook over glowing embers. Alternatively, preheat the grill to high.

Brush the ribs with the miso glaze and grill for 12 minutes, turning and basting with the glaze every 3 minutes.

Transfer the racks to a serving board and brush with a final layer of glaze. Scatter over the chilli and coriander leaves before cutting into individual ribs.

Summer SIZZLE

Far from a BBQ basic, the humble snag has a place in our history and in our hearts. This summer, take your sausages from hot to haute with these simple, nutritious and delicious gourmet glow-ups.

HOT DOG WITH MAYO AND MEDITERRANEAN VEGETABLES

Fry red onion in a pan until soft and sweet, then add in vegetable antipasti and capers to the pan and sauté until hot. Top a hot dog in a bun with whole egg mayonnaise, then add hot antipasti mix on top for a delicious combo they won’t expect!

Don’t leave anyone out! Make sure you grab a packet of plant-based, gluten-free sausages from the fridge section of your local supermarket so that vegans, vegetarians, and the gluten-intolerant don’t miss out on all this goodness.

HOT DOG WITH ROMESCO SAUCE AND PADRON PEPPERS

Blend chargrilled peppers in oil, sherry vinegar, smoked almonds and a clove of garlic in a food processor for the romesco sauce. Next fry some padron peppers in a pan until the skin blisters and they soften. Use both to top a hot dog in a bun, and add some sour cream to really balance that heat!

HOT DOG WITH BROCCOLI PESTO AND PECORINO

Blend steamed broccoli (cooled) in a food processor with pine nuts, mint leaves, garlic, lemon juice, olive oil, and 30g of pecorino, until it forms a light but coarse puŕee. Season to taste and spoon on top of a hot dog. Garnish with pecorino flakes and leftover broccoli!

CARAMELISED ONION AND BACON

Sauté red onion in a pan until soft and brown, then add chopped bacon and cook until crispy. Place on top of hot dog in bun and top with tomato sauce and mustard for an American-style bite!

Plant-based palate pleasers

With so much gorgeous seasonal produce on our supermarket shelves, there’s never been a better time to stretch your culinary vocabulary and incorporate some plant-based go-to’s into your weekly repertoire. Not only will you be able to create a more inclusive menu when you need to (your vegan cousins will rejoice!), but eating plant-based a few times a week is an amazing way to help the planet and balance your diet. Oh, and did we mention it’s delicious?

GARDEN FOCACCIA

Serves 6-8 Prep time 70 mins plus overnight refrigeration Cook time 12 mins

Ingredients

500g strong white bread flour

7g easy blend dried yeast

12g fine sea salt

5 tbsp olive oil 1 bunch chives

Method

2 small red onions, peeled and halved

150g red and yellow cherry tomatoes , halved 1 tbsp thyme leaves ½ tsp sea salt flakes

Mix the flour with the yeast and fine sea salt in a large bowl, then stir in 325ml cold water with a wooden spoon to make a sticky dough.

Cover the bowl and leave to prove at cool room temperature overnight.

Drizzle the base of a roasting tin with half of the olive oil, then carefully tip in the dough. Oil your hands, then gently stretch the dough to fill the tin. Fold it in half, then turn and stretch it to fill the tin again.

Drizzle with half of the remaining oil, then use your fingertips to dimple the dough all over. Arrange the chives, onions, tomatoes, and thyme on top to form a garden pattern, pressing the ingredients into the dough. Drizzle with the rest of the oil. Put the roasting tin in a proving bag or reusable container and leave to rise in a warm place for 1 hour.

Preheat the oven to 240°C (220°C fan) and put an empty roasting tin on the lower shelf. Boil a kettle of water.

Uncover the focaccia and scatter over the sea salt flakes. Transfer to the top shelf of the oven, then carefully pour boiling water into the empty roasting tin on the shelf below. Bake for 12 minutes.

Turn the focaccia around to ensure an even bake and carefully remove the water tray below. Bake for 12 minutes.

Remove the focaccia from the roasting tin and leave to cool on a wire rack for at least 20 minutes before cutting.

AUSPICIOUS AND DELICIOUS

What better excuse to bite into some delicious bao buns than Chinese New Year? While you may be used to ordering-in this world-famous dish, there’s never been a better time to branch out and explore your own take on this traditional culinary creation from the comfort of your own kitchen.

2023: YEAR OF THE RABBIT

This Chinese Lunar New Year marks the Year of the Rabbit, the fourth of all zodiac animals. Rabbits are said to symbolise luck, as well as mercy, elegance, and beauty and as such, 2023 is predicted to be a year of hope and peace.

Tip >>

To make this recipe vegetarian-friendly, swap the pork belly for fried, thick-cut tofu strips.

ASIAN SANDWICH STEAMED GUA BAO BUNS

Serves 4-6 servings Prep time 10 mins Cook time 1 hr 30 mins Difficulty easy

Ingredients

1kg pork belly, cut into 2cm thick rashers

6 spring onions, 3 sliced, 3 left whole 5cm fresh root ginger

1 star anise

1 cinnamon stick

1 tbsp light soy sauce

1 ½ tbsp dark   soy sauce

Method

2 tbsp runny honey

1 tsp gochujang chilli paste

2 tbsp sunflower oil

2 tbsp rice wine

12 bao buns, steamed 1 red chilli, seeded and sliced

Fresh coriander leaves to garnish

Put the pork belly slices in a saucepan and add enough cold water to cover by 2cm. Squash the whole spring onions with the flat side of a knife and add to the pan. Bash the ginger to open up the fibres and add to the pan with the star anise and cinnamon.

Bring to the boil then cover, reduce the heat and simmer for 1 hour, or until the pork has lost its springiness. Drain well, then blot dry with kitchen paper. Discard the spices and spring onions and cut the pork into short lengths. Mix together the soy sauces, honey and chilli paste and set aside.

Heat the oil in a wok. Fry the pork until it starts to colour, then pour the rice wine around the edge and allow it to evaporate. Pour over the soy sauce mixture and stir-fry until the pork is coated with the sticky glaze.

Serve the pork with steamed bao buns and garnish with the chilli, coriander and sliced spring onions.

All now together

Everything tastes better when it’s made with love, so when it comes to mealtime, there’s nothing quite like getting the whole family involved for some wholesome fun. Not only will you pass on crucial culinary skills to your youngsters, but everyone pitching in also means that even the pickiest eaters will enjoy themselves at the dinner table.

Vegetarian kebab

WITH SESAME-GARLIC SAUCE

Serves 4 Prep time 1 hr 5 mins

Cook time 40 mins Difficulty easy

Ingredients

4 tbsp olive oil

1 garlic clove, crushed

½ tsp aleppo chilli flakes

½ tsp ground cumin

½ tsp ground coriander

½ tsp sweet smoked paprika

2 fennel bulbs, thickly sliced

2 zucchini, sliced diagonally

2 red peppers, seeded and cut into thick strips

4 pita breads

Method

Make a marinade for the vegetables by combining the oil with the garlic, chilli flakes, cumin, coriander and smoked paprika in a bowl. Season with salt and pepper, then add the fennel, zucchini, and peppers and toss well.

Leave to marinate for at least 1 hour. To make the tahini sauce, stir the garlic into the lemon juice with a big pinch of salt. Whisk in the tahini paste, then add 2-3 tbsp of cold water to reach a pouring consistency. Taste and adjust the seasoning with salt.

1 handful flat-leaf parsley, roughly chopped

½ tsp toasted sesame seeds

½ tsp black sesame seeds

Freshly ground black pepper Salt

FOR THE TAHINI SAUCE

1 garlic clove, crushed ½ lemon, juiced

4 tbsp tahini paste

For the best flavour, prepare a charcoal barbecue so you can cook over glowing embers. Alternatively, preheat a griddle pan on the hob.

Cook the vegetables in batches until tender and nicely charred in places. The pita breads can be heated on the barbecue at the same time or warmed in a toaster.

Split open the pita breads and stuff with the vegetables. Drizzle with tahini sauce and garnish with parsley and sesame seeds.

GET KIDS IN THE KITCHEN

TIP 1

When choosing a recipe, pick something that’s relatively easy to make but smells and tastes delicious, so that curious cooks will be excited to jump on board.

TIP 2

If you’re trying to incorporate more than a couple of family members, it’s best to choose a meal with a few different steps, like assembling, cutting, cooking, and mixing, so that everyone gets a job that they can master.

A sweet escape

The humble pav. While its origin may be debatable, its delicious taste isn’t. Enjoyed by both Aussies and Kiwis alike, it’s always love at first bite. #FoodInCommon

Miguel Maestre’s summer pavlova

Serves 8 Prep time 40 mins Cook time 90 mins Difficulty easy

Ingredients

6 egg whites (egg yolks set aside for custard)

375g caster sugar

1 teaspoon lemon juice

1 tablespoon cornflour, sifted

CITRUS CUSTARD:

675ml milk

Zest of 2 lemons

6 egg yolks

1 cup caster sugar

Method

Preheat your oven to 200°C (180°C fan).

Clean a metal bowl with cotton wool to ensure it is totally clean and grease free. Separate eggs, setting egg yolks aside for the custard.

Using an electric stand mixer or hand beaters, beat the egg whites on a medium setting until soft peaks form.

Once soft peaks appear, add sugar bit by bit, beating well between each addition to ensure the sugar is dissolved.

Turn the mixer up to high until the mixture thickens and the sugar has completely dissolved. It needs to reach the ribbon stage – when a spoonful of the meringue mixture poured back into the bowl sits on the surface like a ribbon.

Reduce the speed, add the lemon juice, and sprinkle in the cornflour, then continue to beat until mixture is thick and glossy.

Prepare a baking tray by placing baking paper on it. Use a little of the meringue mixture to stick the paper onto the tray so it stays in one place while you are spooning

45g cornflour, sifted 30g unsalted butter, cut into small cubes

Juice of 1 lemon

GARNISH:

Seasonal fruit such as blueberries, strawberries, raspberries, kiwi fruit, mango slices Sliced almonds

Your favourite toppings – nougat, chocolate dipped nuts, fruit compote

the pavlova mix onto it. Spoon the mix onto the prepared tray and mould it into the shape you want. Don’t mess with the mixture too much, as you want to get it in there quickly. Place the tray in the middle of the oven and immediately turn the temperature down to 120°C, don’t use the fan.

Cook for 80-90 minutes, until the meringue has a hard crust, but don’t let the pavlova colour. You may see a little sugar syrup seep out of the bottom but the crust should be firm. Inside, it will be soft and marshmallowy. Once cooked, turn oven off and leave pavlova inside with door ajar to cool slowly.

Whilst the pavlova is cooking, prepare the custard.

In a saucepan simmer the milk and lemon zest over medium heat. Just before it comes to the boil, turn off the heat and leave to infuse for 5 minutes. In a bowl cream the sugar and egg yolks together until they are fluffy and pale in colour.

Featuring summer season fruits...

The best thing about a pavlova? You can choose whatever fresh fruit you love as topping! Miguel loves to go tropical but we also love cherries for a dramatic  twist!

Add the warm milk to the egg mixture, whisking to combine. Return to the saucepan and heat over a medium heat, stirring constantly to prevent it curdling. Do not let it boil.

Once it starts to thicken, sprinkle in the cornflour and continue to stir until thick and able to hold its shape on top of the pavlova.

Take the custard off the stove and add the butter, bit by bit, whisking until well combined and glossy. Add the lemon juice.

Once the pavlova has cooled to room temperature remove from the oven and decorate with cooled citrus custard, seasonal fruit, nuts and any of your favourite toppings.

Summer share platter with

Lindt chocolate

There is something engaging and enchanting about this way of eating, and it makes the perfect entrée to serve on a summer’s day while the main course is sizzling on the barbecue. A share or grazing platter is where you can showcase some of your favourite foods, and discover and experiment with some more unusual combinations. Adding some fine Lindt chocolate to the platter could be perceived as a bit ‘out there’, however dark, high percentage cocoa chocolate such as Lindt EXCELLENCE 70% Cocoa is stunning with a hard cheese or some prosciutto. And creamy Lindt milk chocolate is a delight in between savoury treats to truly bring that sweet and salty combination to life.

“The combination of sweet and salty is exceptional, and the saltiness can truly elevate the flavour and complexity of chocolate. It also ensures that there is something for everyone on the platter to enjoy.”

Let your creativity guide you and select some of your favourite foods to put on the platter, but as a guide for this platter, Thomas used:

A selection of seed crackers and grissini

Cheese selection (try a hard cheese like Grana Padano, a Gruyère and a soft brie or blue cheese)

Some nuts and summer fruit such as apricots, peaches, berries and grapes Cured meats such as prosciutto and salami

Beetroot pesto dip and a selection of fine Lindt Chocolates such as a dark, high percentage cocoa chocolate like EXCELLENCE 70% Cocoa, LINDOR Milk truffles always delight and also a great addition would be Milk Lindt GOLD BUNNY and a few mini chocolate eggs to celebrate the season

Enjoy and enchant your guests by adding a little Lindt chocolate to your share platter.

Lindt Master Chocolatier Thomas Schnetzler

Summer meringue nests with chocolate

custard

Summer is a great time for fruit in Australia, and summer fruits make the perfect addition to this delicious dessert. Rich chocolate custard in a crisp meringue nest, a selection of summer fruits and a few slivers of pistachio and voila, you have a stunning yet incredibly easy summer dessert.

“This is a great dessert for a summer gathering. The crisp meringue shell melts in the mouth, the rich Lindt EXCELLENCE flavoured custard provides richness while the berries and fruit provide freshness. Select your favourite fruits but consider texture as well as flavour. Cherries and mango are hard to beat in summer, berries are a delight, while pomegranate provides a wonderful crunch. Enjoy.”

Lindt Master Chocolatier Thomas Schnetzler

Serves about 10 Prep time 25 min

Chilling time 2 hrs

Ingredients

50g golden caster sugar

100ml water

Pinch of salt

Vanilla bean paste

140g EXCELLENCE 70% Cocoa

200g vanilla custard, quality store bought Meringue nests or mini pavlova

Seasonal fruit, strawberry, blueberry, cherries, mango, peaches and pomegranate Pistachio slivers

Lindt chocolate to finish such as Lindt GOLD BUNNY, squares of Lindt EXCELLENCE, FRUIT SENSATION or your favourite Lindt chocolate

Method

For the chocolate filling, bring the sugar, water, vanilla and salt to the boil.

Pour over the chopped chocolate, allow to sit for a minute for the chocolate to start melting and then using a stick blender, blend the mixture until smooth and glossy. Add the custard and mix until all combined.

Cover with cling film and place in the fridge to cool and firm up (about 2 hours).

To serve, generously fill the meringue nests with Lindt chocolate custard and top with fruits and chocolates.

Finish with slivered pistachio. Serve quickly to keep the meringue crisp.

For more delicious recipes with Lindt chocolate visit the Lindt website

Back to school

Ready, set, school time! After a long summer holiday season, it’s finally time for the littlies to go back to classes and you know what that means! Packed lunches are back on the menu. For nutritious school yard meals that they’ll love (and actually eat), we’ve put together five

days’ worth of lunchbox combos that your youngsters can easily eat on-the-go (or on the hopscotch court). The key? Make every day slightly different to keep their tastebuds guessing and re-use ingredients throughout the week to ensure that nothing goes to waste.

WHO DOESN’T LOVE A HAM AND CHEESE SANDWICH?

Make this golden oldie the centrepoint of today’s lunch and pad the rest out with a boiled egg and some fruit (grapes are a certified hit). Our tip? Squeeze a lemon over chopped fruit to keep it fresh throughout the day.

HELLO ANTIOXIDANTS!

Not only are blueberries an easy win when it comes to kids, but they’re packed full of essential vitamins and nutrients. Add in some crackers and a boiled egg for sustained energy levels, as well as some easily-snackable celery and carrot sticks and they’re good to go from little lunch to the 3pm bell!

PLAY CAT AND MOUSE

Feel like you’re chasing your tail trying to get your kids to finish their lunch? Fun shapes are an easy way to get them enthusiastic about food and get your creative juices flowing!

IT’S ALMOST THE END OF THE WEEK

So why not go a little more gourmet? A tuna salad with cheese and tomato sandwich is an easy-win. Opt for multi-grain bread for some extra fibre and add in a couple of apples and a handful of for snacktime.

HAPPY FRI-YAY!

Help them celebrate the end of the week with bunny or animal shapes! From a boiled egg to their sandwich, and even grapes. Just make sure you keep the meal balanced with a bit of everything!

The yummiest seeded crackers recipe

Why give them store bought when you can make your own with love (and a sneaky hit of nutrition and fibre built in)? These seed crackers are guaranteed to please and they work great with dips too!

Ingredients

1 tsp rosemary

1 tsp sea salt flakes ¼ cup of psyllium husk ½ cup of pumpkin seeds

Method

1 cup of sunflower seeds

1 cup of sesame seeds

¼ cup of flaxseed 1 cup of water

Add all ingredients to a mixing bowl except for the water and combine. Next add the water and set aside to thicken for 20 minutes. The mixture will absorb the water and become gooey in consistency. Next, line a baking tray with baking paper and transfer the mixture over to the tray. Spread in a thin layer until the mixture is consistently around 4-5mm in thickness all the way through. Bake in the oven for 1 hour at 150°C. For evenly cut crackers, remove the tray halfway through cooking and divide using a pizza cutter, then place back in the oven to continue cooking. Remove the crackers from the oven and allow to cool completely before transferring to a container or serving.

Print now

Scan the QR code for a printable lunchbox note template!

Who says can’t be fun convenience

PSA: packed lunches aren’t just for kids! Share the fun and make midday meals work for your wallet and your waistline, with these easy to prepare and delicious to

Snack city

Everyone knows that three square meals a day are the best way to keep your stomach at bay, but what about the in between hunger pangs? Fruits and nuts are not only nutritious and delicious, but they’re remarkably easy to keep fresh all day long whether there’s space in the refrigerator or not. Pop some in your bag so you can snack on-the-go!

Now that we’ve got your fruit and vegetables covered, it’s time for some protein! Pre-cooked chicken, tofu or fish all make great lunch additions and they’re so easy to cook and pack. Simply slice and add to your lunchbox on top of your greens, or wrap in foil and heat up for a quick and filling meal when break time hits.

Reuse and recycle

The best thing about leftovers? They make amazing ingredients for entirely new meals – all you need is a bit of imagination. So, rather than just throwing last night’s bolognaise into tupperware, why not repurpose it by adding some mexican flavouring – hello taco Tuesday! Excess vegetables? It’s time for a frittata or a veggie scramble. Didn’t go through all of the dip on your cheese platter? Mix it up with some greek yoghurt and olive oil and use as a zesty new salad dressing – the possibilities are endless.

Meal prep organisation for Sundays

Avoid the morning rush (well, part of it anyway) and lastminute lunch expenses by prepping your meals in your spare time on the weekend.

The easiest way to do this? Pick a salad you love that will keep fresh in the fridge for five days and make all the elements in bulk.

Batch your dressing (we love the green goddess dressing on page 9) and pop in a mason jar in the fridge, ready to take with you on Monday. Next, wash, dry, chop, and place your greens into five individual containers.

After that get onto your protein! Whether you’re into chicken, fish, tofu, falafels or something else, pre-cook to your taste in bulk and once they’ve cooled down, add on top of your greens in your containers. On a health kick? Pre-weigh your protein so that you have five calorie perfect portions.

Don’t feel full without carbohydrates? Both pasta and rice will keep well in the fridge and won’t make your greens soggy. Just make sure you don’t pre-dress your meal (leave that for lunchtime) and everything should keep fresh for

Frittata is one of the easiest ways to use your leftovers. From cheeses, to veggies, pine nuts, meats, and even milk, throw everything in there for a unique bite every time.

Come on over

Summer is the season to celebrate and while we cherish the opportunity to catch up with loved ones, the constant hosting and need for readymade snacks can be tricky to keep on top of. This year, take matters into your own hands and opt for homemade dips for culinary offerings that will

Pepper and bean dip

WITH GRISSINI

Serves 4-6 Prep time 5 mins

Cook time 5 mins Difficulty easy

Ingredients

235g canned cannellini beans, drained 170g chargrilled peppers in oil, drained and oil reserved 2 tbsp tahini paste

1 clove garlic; crushed ½ lemon, juiced ¼ tsp ground cumin Salt

Freshly ground black pepper

TO SERVE: Grissini

Method

Put all of the ingredients for the dip in a food processor and blend until smooth. If the mixture is a little stiff, add a splash of oil from the peppers and blend again.

Season to taste with salt and black pepper, then scrape into a serving bowl.

Sprinkle over a little more black pepper and serve with grissini for dipping.

wow your guests and add a hint of health to your cheese platter. Better yet? You can make these dips in bulk and store them so that they’re ready to go anytime you need them – no last minute dashes to the shops in sight! All you need is a blender and some presentation inspiration.

onion chutney

Salt

Freshly ground black pepper

Fresh coriander, to garnish Warm flatbreads, to serve

and add salt and pepper as necessary.

Scrape the mixture into a bowl and garnish with a sprinkle of curry powder and some fresh coriander leaves. Serve with warm flatbread.

Raise a glass

No summer celebration (or afternoon by the pool) is complete without a refreshing tipple. Take yours to the next level and infuse them with fresh fruits to refresh the palate and ignite the senses. This season, opt for subtly-sweet (with a bit of zing) for crisp non-alcoholic spritzes that the whole family can enjoy!

PASSIONFRUIT SPRITZ

Serves 4 Prep time 10 mins

Difficulty easy

Ingredients

2 limes

1 large orange

4 passionfruit halved 250ml pineapple juice

Ice cubes 350ml sparkling mineral water

4 mint sprigs

Method

Cut four slices from one of the limes and set aside for the garnish. Juice the other lime and the remains of the first, along with the orange. Pour the juice into a jug, then scoop in the passionfruit pulp and seeds. Add the pineapple juice and stir well. You can do this in advance and chill it in the fridge if preferred. Fill four tumblers with ice. Strain the juice to remove the seeds and divide equally between the glasses. Add a slice of lime to each glass, top up with sparkling water and garnish with mint.

BLOOD ORANGE ICED MOCKTAILS

Serves 2 Prep time 5 mins

Difficulty easy

Ingredients

2 blood oranges

Ice cubes

70ml non-alcoholic Italian aperitif 150ml non-alcoholic sparkling

2 sprigs mint

Method

Cut three slices from the centre of one of the oranges. Thread a skewer through two of the slices and cut the other slice in half. Juice the other orange and the remains of the first. Fill two glasses with ice and add half an orange slice to each. Measure 35ml of non-alcoholic Italian aperitif into each glass and evenly divide the blood orange juice between them. Stir the drinks well, then pour 75ml of sparkling into each glass. Garnish with the skewered orange slices and mint sprigs.

DIY your drinks:

Be your own bartender and make gourmet garnishes by drying citrus slices in the oven and threading onto bamboo picks

GRAPEFRUIT ROSEMARY SPRITZ

Serves 4 Prep time 5 mins

Ingredients

120ml pink grapefruit juice 500ml non-alcoholic prosecco Soda water to top up

Fresh grapefruit slices, to serve Thyme sprigs, to serve Ice

Method

Fill glasses with ice, then pour in the grapefruit juice. Top up with non-alcoholic prosecco and add soda water to taste. Serve with a slice of fresh grapefruit and thyme as garnish.

FROZEN FRESH

Want to take your summer spritz to the next level? Wow your guests and infuse extra flavour into even the simplest of concoctions with these gourmet ice cubes. Simply select your favourite herbs and fruits (sliced cucumber works well too!) and add them to ice cube trays. Next, fill the trays up as you usually would and place in the freezer overnight. Voila! Showstopping ice cubes that everyone will love.