Stockland National | Winter of Food 2021

food YUM!

WINTER 2021

FREE!

Make Miguel Maestre’s dulche de leche mud cake

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1 OF 10 PRIZE PACKS VALUED AT $250 EACH!

SEASONAL FAVOURITES LOADED SWEET POTATO JACKETS

lunchbox hacks for the little ones

Welcome to the

best of winter H

ome – a place to rest, reconnect with loved ones, and make plenty of memories. And, if you’re anything like us here at Stockland, we bet a bunch of these are made in the kitchen – there’s a reason it’s called the heart of the home! Whether it’s rediscovering a favourite recipe, experimenting with new ones or getting the kids involved (it’s much more fun to munch on creations they’ve made themselves!), the kitchen is a space to enjoy. Speaking of home comforts, what would the Winter of Food magazine be if it wasn’t jam-packed with indulgent, tummy-filling recipes, beginning with Miguel Maestre’s decadent dulce de leche mud cake – discover the recipe on p6. Warning! Once the family gets a glance at this delicious dessert, they’ll be at it like a (crazy) bull at a gate. Remember classic baked

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potato jackets? Such an Aussie classic. We’ve put a sweet spin on them for winter (p11). Or, perhaps you’re looking to impress a loved one with a date night. Psst – they’ll never guess this pasta only has six ingredients (p12). And there’s nothing quite like a warm curry on a chilly day (p18). Just add some toasty Naan bread to savour every last bit. Thankfully, here in Australia our winters are mild. But having said that, we certainly spend more time indoors during these months, and so do the little ones. They’ll love getting involved in some kitchen creations, like fermenting food, and you can treat it like a lesson in sustainability (p4). And if some self-care is on the cards, check out our botanical beauty page full of homegrown ingredients (p14). There’s so much to enjoy about winter, and it all starts at home!

Contents 4 6 11 12 14 16 17 18 21 22 24

Fashionable fermenting Miguel Maestre’s recipes Sweet potato jackets One-pan pasta Botanical beauty Ramen soup Winter salad Roasted eggplant curry Flatbread pizza Poached pear tart Lunchbox hacks

FOOD IS MY LOVE LANGUAGE As a proud ambassador for Stockland, I love that connection and bringing people together through food is at the heart of the centres and reflects my own philosophy surrounding food.

Food is a language that we all speak! Regardless of where we come from, meal times make up so many of our memories growing up, and embodies family celebrations. It brings us all together as one, sharing our favourite recipes, what they mean to us, and who we learnt them from. It’s a massive part of our lives.

As a Spaniard, enjoying a paella while we sit around the table sharing the values of family, talking about how everyone’s week was, or even just enjoying a laugh with friends, are some of my favourite moments.

I learnt how to cook it from my mum Florentina, and she learnt it from my grandmother, Lola. It’s a dish that makes me proud to be Spanish!

Try my favourite paella recipe on p10.

We all have that in common – one ingredient, one recipe, one food memory in time that joins us all in the universe of food. As humans we are all very different, but we definitely have one thing that unites us – and that’s food! It’s what we like to say here at Stockland, #foodincommon.

So, with this in mind, what does food mean to you? Have a think about it!

My favourite way to explain what it means to me, is to break it down:

F FAMILIA/FRIENDS O OLIVE OIL O OLÉ!

D DELICIOUS From my heart to yours, let’s enjoy some #foodincommon this winter! And remember, food with soul tastes better and love is the best ingredient in life. It’s one of our most important focuses here at Stockland, and we can’t wait to hear all your food stories this season!

Miguel Maestre #foodincommon | stockland.com.au/food

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Kitchen culture Learn how to ferment food in 2O21

Before there were stoves and refrigerators, there was fermenting – and it’s had a resurgence in 2021. Find out what fermentation is, why it’s beneficial for your gut, and how to involve the kids.

The ascent of ferment Over the past year, we’ve seen a rise in cooking and baking trends worldwide. Among the sourdough and banana bread fads, fermenting has also made it to the list of kitchen trends.

From wine and cheese, to miso and sauerkraut, you might not have known that a lot of your favourite foods are fermented. Not only are they rich in flavour, many of them can also do wonders for your health. With so many different kinds of fermented food recipes, there’s something for everyone. But what exactly is fermenting, and is it safe? We’re here to answer these very questions for you, and give you a simple recipe to kick off your fermenting journey.

Before stoves and refrigerators...

Leave a bowl of blueberries out for a few days and you’ll see dark spots appear on them. All of a sudden, the blueberries have died. They have become inedible, sour, and passed over into the world of bacteria, mould and minerals – they are no longer a self-regulating organism.

Amazingly, the process of fermentation has allowed us to develop techniques to experiment with the boundary between life and death of fruits and vegetables.

According to Queensland Health, fermentation has been used around the world since at least 7000BC as a way to preserve foods. In the days before stoves and refrigerators, fermenting allowed foods to be preserved in a nutritional and safe way.

But wait, what actually is fermenting?

Queensland Health says to ferment something is to preserve or alter a food with the use of microbes (yeast, mould, or bacteria). In the fermentation process, those live and active microbes break sugars and starches down into alcohols and acids.

In other words, the whole fermentation process can be described as a means of pre-digestion. All those microbes help break down the sugars and starches in your food, before you’ve actually eaten it. When it

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comes to fermenting, think of your gut as a little ecosystem – you need to tend to it, and the bacteria in some foods may be beneficial in helping you do just that.

What are the health benefits of fermenting foods?

The Food Safety Information Council finds that fermented foods contain high amounts of probiotics, which are generally considered safe for the majority of people. Fermented foods provide many health benefits, including antioxidant, anti-microbial, anti-fungal, antiinflammatory, anti-diabetic and anti-atherosclerotic activity. All these wonders are what made fermented foods rise in popularity, which is why you’ll find many Aussies looking for the best Kombucha, the tastiest kimchi and the most spot-on sourdough bread – all to incorporate into their daily diets.

What are the risks?

As with anything in life, it’s always better to be safe than sorry. And while fermentation has a range of health benefits, it can also be a high-risk process and needs to be done correctly with a high degree of caution, to ensure that the final product is safe for consumption.

The pH scale measures how acidic or basic a substance is, and this scale ranges from 0 to 14. According to the Queensland government, fermented food must have a pH level of 4.6 or lower to be considered safe for human consumption. It is vital to ensure that this pH level is achieved within 24 hours of the start of the fermentation process, and that the alcohol content of the final product does not exceed 0.5%.

Remember!

Use proven recipes – don’t experiment or ferment too short or too long.

Stick to using glass or food-grade plastic containers – not metal.

All fermentation equipment should be thoroughly washed and disinfected before use.

DIY KOMBUCHA TEA Ingredients 7 cups filtered water ½ cup white sugar 1 tbsp loose tea 1 cup unpasteurised store-bought kombucha Large glass or ceramic container (at least 3.5L) Tightly woven cloth (paper towels, napkins, etc.)

Rubber bands

Method Bring water to boil in a clean pot. Remove from heat and dissolve sugar into it.

Add the tea and allow to steep while water cools for a few hours. When water is at room temperature, pour the sweetened tea into your jars then pour store-bought kombucha in (if you’re using two jars, pour half of the store-bought kombucha into each), making sure to include any build-up that may be left at the bottom.

Cover with a few layers of the tightly woven cloth and secure with a rubber band.

Set in room temperature (21-24°C), for 1 to 4 weeks, until a ¼ inch (½ cm) symbiotic culture of bacteria and yeast (SCOBY) has formed.

KIDS IN THE KITCHEN

Keep SCOBY in its original tea until you’re ready to brew your first batch. The tea you used to make the SCOBY, however, is very vinegary and should be tossed. Don’t use this tea as the starter to your first fermentation!

It’s no surprise that the best way to get kids to learn something new is to have them get their little hands dirty. Which is what makes fermenting perfect for kids. Try starting off with cucumbers (soon-to-be pickles). It’s a simple recipe with plenty of sensory fun to be had.

A fun tip: have your kids keep an ‘observation book’ next to their fermentation creation. This way, they can write down all the changes and smells they pick up on. #foodincommon | stockland.com.au/food

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MAKE IT with MIGUEL MAESTRE This rich, dense, and utterly indulgent mud cake is easy to make and tastes as impressive as it looks!

SHARE YOUR CREATION!

Tag @stocklandshopping and #foodincommon on Instagram.

Watch the step-by-step video at stockland.com.au/miguel

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Dulce de leche mud cake

with burnt Swiss meringue

MIGUEL says Hola, amigos! This mud cake has a unique Spanish ingredient – dulce de leche – which gives this dessert the Miguel spin because it’s hidden beneath the delicious topping. Speaking of the topping, it’s very special, because it’s a Swiss meringue that looks fantastic when caramelised with a blowtorch!

Serves 8 Difficulty medium Prep & cook time 1 hour 30 mins

Ingredients 300ml water 250g unsalted butter 200g dark chocolate ⅓ cup cocoa powder 1 cup caster sugar 1 cup brown sugar 2 eggs, lightly beaten

KEY INGREDIENTS

2 tsp vanilla bean paste 1 ½ cups self-raising flour 250g jar dulce de leche FOR THE MERINGUE 1 cup caster sugar Pinch of cream of tartar 4 egg whites

Method 1. Preheat the oven to 170°C. For the mud cake, in a saucepan over low heat, melt together the butter, cocoa, chocolate, sugar, vanilla, and hot water. When cooled, add flour and eggs and mix well. The mixture will be very runny. Pour into a lined 22cm cake tin. Place in the oven and bake for one hour and 15 minutes. Allow to cool for five minutes before turning out.

Brown sugar

Dark chocolate

2. For the meringue, place the sugar, cream of tartar and egg white in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), stirring until the sugar has dissolved.

3. Transfer to a stand mixer and whisk on high speed for eight minutes or until stiff peaks form and the meringue has cooled.

4. Spread dulce de leche on top of cooled cake. Spoon on the meringue then use a kitchen blowtorch to caramelise the top of meringue just before serving.

Unsalted butter

Blowtorch to caramelise

#foodincommon | stockland.com.au/food

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Watch the step-by-step video at stockland.com.au/miguel

Miguel’s roasted beetroot gnocchi

with miso burnt butter sauce

Serves 4 Difficulty medium Prep & cook time 1 hour 45 mins

Ingredients 400g beetroot, scrubbed 400g potato, scrubbed 1 egg 300g plain flour, plus extra for dusting 50g finely grated Parmesan, plus extra to serve 2 tsp salt FOR THE SAUCE 100g unsalted butter 50g pine nuts Handful of sage leaves 1 ½ tbsp miso paste ½ tsp freshly cracked black pepper ½ lemon, juiced

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Method 1. Preheat the oven to 180°C. Wrap the beetroot in foil and use a fork to make a few holes in the potato. Place both on a tray and roast for one hour or until very tender. Peel the skin from the beetroot and potato. Place the cooled beetroot in a food processor and blitz until smooth. Add chopped pieces of potato to the food processor with the egg. Pulse to combine. Add to a bowl with the flour, Parmesan and salt. Knead until smooth, adding a little flour if needed to prevent sticking.

2. Once combined, gently roll the dough into a ball and cut it into 6-8 even pieces. Roll each piece into a long log that is about 2cm thick. Cut the gnocchi into 2cm pieces. Gently toss each piece into extra flour on the bench to ensure that it’s dry and not sticky on the edges. Continue until you’ve cut out pieces from all of the dough. The gnocchi can be stored in the fridge for two days.

3. For the sauce, heat the butter and pine nuts in a large frypan and cook until they start to go light golden. Add the sage, miso, and pepper and stir through until dissolved, then add the lemon juice and remove from heat.

4. Add the gnocchi to the pan of boiling water and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon to a sieve placed over a bowl. Drain.

5. Return the miso butter to the heat and add the drained gnocchi and toss to combine, adding a little of the water that the gnocchi boiled in.

6. Season with salt and pepper. Serve with lemon cheeks and extra Parmesan.

Chorizo and prawn potstickers

Serves 24 Difficulty easy Prep & cook time 30 mins

Ingredients

Method

100g chorizo 1 large garlic clove, peeled 150g green prawn meat (from about 300g whole prawns) 2 tbsp chopped chives, plus extra to serve 2 tsp sesame oil, plus extra to serve 1 tbsp kecap manis (sweet soy sauce) 1 pack round gyoza pastry dumpling wrappers 1 tbsp sunflower or peanut oil to cook (plus extra if needed) Sliced red chilli Toasted sesame seeds to serve

1. Combine the chorizo and garlic in the bowl of a small food processor.

Blitz until finely chopped. Add the prawns, sesame oil, kecap manis, and chives, and pulse to combine.

2. Place 1 tsp mixture in the middle of a wrapper, dip your finger into water and gently wet the edges of the dumpling wrapper, fold the wrapper in half over the ball and press the wrapper edges together to seal to form a tortellini shape. Repeat with remaining mixture and wrappers.

3. Heat the sunflower oil in a non-stick frypan over medium heat. Add the dumplings (in batches) and cook, flat side down for 1-2 minutes until dark golden. Working quickly, add 100ml water to the pan and cover with a lid.

Reduce heat to medium low and cook for five minutes or until wrappers are tender and filling is cooked through.

4. Repeat with remaining dumplings. Serve the dumplings hot, drizzled with a little extra kecap manis, sesame oil, sesame seeds, chilli, and extra chives.

Watch the step-by-step video at stockland.com.au/miguel

KECAP MANIS IS AN INDONESIAN SWEET SOY SAUCE #foodincommon | stockland.com.au/food

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Paella a la Maestre

Serves 2-3 Difficulty medium Prep & cook time 1 hour

Ingredients

Method

400ml chicken stock 200g Bomba rice 4 large king prawns 10 live black mussels 6 pippies 4 large scallops 150g baby calamari, cleaned and scored 2 chorizo sausages, thinly sliced 50g fresh or frozen peas 1 lemon, cut into wedges to serve

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FOR THE SOFRITO 2 large ripe ox heart tomatoes, roughly chopped 2 large roasted red capsicums from jar (piquillo) 4 garlic cloves, peeled ½ bunch parsley ½ bunch chives 25ml extra virgin olive oil 1 tsp saffron threads 1 tbsp smoked paprika

1. To make the sofrito, place all ingredients in a food processor and process until chunky. If you don’t have a food processor then simply roughly chop the tomatoes and capsicums and finely chop the garlic and parsley and combine with other sofrito ingredients.

2. Heat a 30cm frypan or paella pan on high heat, add the chorizo and cook until golden brown. Add sofrito mixture and cook until tomatoes start to become juicy, about 3-4 minutes. Add the chicken stock and bring to a boil. Stir in rice and seafood, then bring to a simmer. Continue simmering for about 10 minutes.

3. When the rice is tender and liquid has almost fully reduced, add the peas and cook for a further two minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).

4. Season to taste with salt and garnish with chives.

Squeeze over lemon juice just before serving.

Loaded sweet potato jackets with bean and beetroot tzatziki Serves 4 Difficulty easy Prep & cook time 1 hour 25 mins

Ingredients 4 sweet potatoes, pricked all over with a fork 4 tbsp olive oil, divided in half 400g tinned chickpeas, drained 1 tsp paprika ½ tsp ground coriander ½ tsp ground cumin 1 cup plain Greek yoghurt, plus 4 tbsp extra to serve ½ lemon, juiced 2 cooked beetroot, in vinegar, drained and diced ½ cup dill, chopped, divided in half 1 large ripe avocado ⅓ cup mint leaves, roughly chopped Salt and freshly ground black pepper

Method 1. Preheat the oven to 180°C. 2. Place the sweet potatoes on a baking tray and rub all over with 2 tbsp oil, season with salt and pepper. Place in the oven and roast until soft to the tip of a knife, for about one hour, turning halfway.

3. Meanwhile, in a mixing bowl, toss the chickpeas with the remaining 2 tbsp oil, spices, and some salt and pepper to taste. Transfer to a rimmed baking tray and spread out in an even layer.

4. After the potatoes have been in the oven for 30 minutes, place the tray with the chickpeas in the oven alongside them. Roast until the chickpeas are crisp and golden brown, about 20-30 minutes.

5. Combine the Greek yoghurt, lemon juice, beetroot, half the dill, and a pinch of salt and pepper to taste in a mixing bowl. Stir to combine, cover, and chill until ready to serve.

6. Remove the potatoes and chickpeas from the oven when ready. Let the potatoes cool briefly before cutting in half and carefully opening up with your fingers.

7. Halve, pit, peel, and dice the avocado.

8. Place the sweet potatoes on a platter and fill them with chickpeas and beetroot tzatziki. Top with avocado, yoghurt, the remaining dill, and some mint.

SHARE YOUR CREATION!

Tag @stocklandshopping and #foodincommon on Instagram.

#foodincommon | stockland.com.au/food

11

pasta One-pan date night

When you’re in search of a simple yet delicious dish to prepare for date night, this one-pan pasta is bound to impress!

SHARE YOUR CREATION!

Tag @stocklandshopping and #foodincommon on Instagram.

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FARFALLE WITH BASIL PESTO Serves 2 Difficulty easy Prep & cook time 25 mins

Steps to date-night pasta

Ingredients

Sauce ½ cup pine nuts

¼ cup Parmesan, grated

2 tbsp lemon juice

Blitz the pine nuts, garlic, and Parmesan in a food processor until a fine crumb forms.

Add the basil leaves, lemon juice, and olive oil, pulsing several times until a thick pesto comes together. Season to taste with salt and pepper.

+

110ml extravirgin olive oil

Pasta Cook the pasta in a large saucepan of salted boiling water until al dente, approximately 10-12 mins.

2 small garlic cloves, crushed

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450g farfalle

Combine 2 cups basil leaves

Pinch of salt & freshly ground black pepper

Drain when ready. Return to the pan and stir in the pesto by the tablespoon until pasta coated.

4-INGREDIENT NUTELLA BROWNIE Ingredients 370g Nutella spread 2 eggs ½ cup wholemeal flour 1 tbsp extra-virgin olive oil

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SIDE DISH Embrace a European-inspired date night and complete the spread with a fresh and zesty side dish to complement your pasta. We love how easy this Mediterranean salad is to prepare, not to mention getting in some extra colour and nutrients!

Ingredients 180g feta, cubed 3 medium cucumbers, spiralised 8-10 cherry tomatoes, halved 1 cup Kalamata olives, pitted 1 medium red onion, thinly sliced FOR THE DRESSING 1 ½ tbsp extra virgin olive oil 1 tbsp Italian white wine vinegar 1 garlic clove, crushed 1 tsp oregano Toss to combine!

Serve Divide between plates and garnish with basil leaves.

For dessert

Method 1. Preheat the oven to 175ºC. 2. In a large mixing bowl, combine all ingredients before transferring to a pre-lined and square baking dish.

3. Bake for 15 minutes.

4. Allow to cool for five minutes and then carefully cut into squares. #foodincommon | stockland.com.au/food

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Pink Australian clay

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PLUMS ARE PACKED WITH VITAMIN C! Davidson’s plum Traditionally considered ‘bush tucker’ for Indigenous Australians, this striking dark purple fruit is jam-packed with antioxidants! Found throughout the rainforests of northern New South Wales and Queensland, the skincare benefits of this highly acidic native plum include evening skin tone, promoting cell turnover, hydration and an overall healthy-looking complexion.

For those with an oily complexion, you cannot go past pink Australian clay for a natural pore-refining mask. Enriched in minerals and silica, it can help to soothe, restore and brighten the skin by drawing out impurities while lightly exfoliating, and locking in moisture to-boot! Use this beautiful Australian ingredient on your T-zone to soak up excess oil.

Botanical beauty Used to soothe skin and improve hair quality and general wellness for centuries – these Australian botanicals are not only locally grown, but they deliver incredible results when included in skincare.

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Finger lime Found in a variety of shades, shapes and sizes, the humble finger lime is a native fruit of Australia with active extracts that have been found to improve dehydration, irritation, and barrier function in compromised or sensitive skin. Find your skin tends to be a little dry and flaky during the winter months?

This clever fruit can help when applied topically!

NICKNAMED ‘CAVIAR LIMES’ FOR THEIR PEARLS BURSTING WITH ANTIOXIDANTS 14 STOCKLAND | FOOD

KAKADU PLUM HAS 100 TIMES THE VITAMIN C OF ORANGES!

Quandong

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Second only to the Kakadu plum in terms of its high vitamin C concentration, the quandong –which grows as a shrub – has been found to stimulate collagen production to plump up the skin, reduce dark circles, and even soften fine lines.

Talk about a skincare powerhouse! Sometimes referred to as the ‘Native or Desert Peach’, it has acclimatised to protect itself against harsh environmental conditions – similar to how it protects our skin against free-radicals in skincare!

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Kakadu plum

This superfood-skincare hybrid is perhaps the most popular native ingredient – and for good reason! The Kakadu plum predominantly grows in the Northern Territory and has been used by Indigenous Australians for its antiseptic and healing properties for thousands of years. Due to its high levels of vitamin C and skin-soothing anti-fungal properties, its job in skincare is to flush out toxins.

LILLY PILLY HAS A CLOVE-LIKE FRAGRANCE Lilly pilly If tired, dry skin and dullness is a challenge for you, especially during the cooler months, then lilly pilly – sometimes referred to as the medicine berry – is a brilliant way to reveal a radiant complexion. When infused in skincare, it also has the properties to reduce puffiness in the face and around the eyes, promote smoother skin, and is a gentle source of AHAs (alpha-hydroxy acids).

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Sources: MacTavish-West, H. (2016). Native Australian Plant Extracts: Cosmetic Applications.

In Australian Native Plants: Cultivation and Uses in the Health and Food Industries.

CRC Press Boca Raton, FL. Page 283. and biologi.com.au

#foodincommon | stockland.com.au/food

15

Ramen soup

with mushrooms

Serves 4 Difficulty easy Prep & cook time 1 hour

Ingredients

Method

350g extra-firm tofu blocks, drained 2 tsp sesame oil 3 garlic cloves, minced 1 tbsp fresh ginger, peeled and minced 2 tbsp vegan miso paste 750ml vegetable stock 400ml coconut milk 4 tbsp cornflour 3-4 tbsp sunflower oil, divided 2 tbsp rice wine vinegar, plus extra as needed 2 tbsp saké 3 tbsp soy sauce, plus extra as needed 300g rice noodles 5 cups mixed mushrooms, cleaned 2 large carrots, peeled and cut into matchsticks 2 spring onions, chopped or sliced 2 red chilli peppers, finely sliced ½ white cabbage, shredded 2-3 tbsp brown flax seeds Salt and freshly ground black pepper

1. Cut each tofu block horizontally into four thin slices. Arrange on a large baking tray and cover with kitchen paper. Cover with another baking tray and place baking weights or something heavy on top to press out any excess water.

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2. Meanwhile, heat the sesame oil in a large saucepan or pot set over medium heat. Add the garlic, ginger, and a pinch of salt, sweating until softened, approximately 2-3 minutes.

3. Stir in the miso paste, cook and stir for one minute. Whisk in the stock and coconut milk, bring to a steady simmer and cook until the broth has thickened slightly, approximately 15-20 minutes.

4. While the broth simmers, stir together the cornflour, ½ tsp salt, and ½ tsp black pepper in a shallow dish. Add the tofu slices to the cornflour mixture, turning to coat.

5. Heat 1 tbsp sunflower oil in a large frying or sauté pan set over moderate heat. Working in batches, add two or three tofu slices to the pan, pan-frying until golden brown and crisp on both sides, 1-2 minutes per side. Transfer to a plate, loosely cover with aluminium foil to keep warm. Repeat for the remaining tofu, using more sunflower oil for each batch.

6. When the broth is ready, stir in the vinegar, saké, and soy sauce.

Season to taste with salt (if needed) and some black pepper.

7. Add the noodles and mushrooms to the broth, return to a simmer, cover, and cook until the noodles and mushrooms are tender to the bite, 8-10 minutes.

8. To serve, divide the ramen broth, noodles, mushrooms, and tofu between bowls, top with carrot, spring onion, chilli pepper, cabbage, and flax seeds.

Serves 4 Difficulty easy Prep & cook time 20 mins

Prosciutto and blood orange salad

with mozzarella, pesto and toasted bread

Ingredients 2 slices thick Italian-style bread ⅓ cup pine nuts ¼ cup Parmesan, grated 1 large garlic clove, crushed 2 cups basil leaves, divided in half 1 tbsp lemon juice 110ml extra-virgin olive oil 2 blood oranges 6 slices prosciutto, torn 350g fresh buffalo mozzarella, drained and torn into pieces 1 small red onion, sliced Pinch of salt Freshly ground black pepper

Method 1. Preheat a griddle pan over moderate heat until hot. Place the bread slices in the pan and grill, turning once, until toasted and lightly charred all over, roughly 2-3 minutes. Remove from the pan and set aside to cool.

2. Pulse together the pine nuts, Parmesan, and garlic in a food processor until the pine nuts are almost ground.

3. Add half the basil leaves, lemon juice, and olive oil, pulsing several times until the pesto comes together. Season to taste with salt and pepper.

4. Trim the ends of the oranges so that they can stand upright. Place on a chopping board and cut away the peel and white pith, leaving only the flesh and membranes. Working over a bowl, cut between the membranes to release the segments into the bowl.

5. Tear the toasted bread into chunks.

Divide the prosciutto, toasted bread, blood orange segments, mozzarella, red onion, and remaining basil leaves between plates. Spoon over the pesto before serving.

#foodincommon | stockland.com.au/food

17

Roasted eggplant WITH TOMATO COCONUT CURRY AND CORIANDER PUDLAS

SHARE YOUR CREATION!

Tag @stocklandshopping and #foodincommon on Instagram.

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Serves 4 Difficulty medium Prep & cook time 1 hour 30 mins Standing time 2 hours

Ingredients FOR THE CURRY

FOR THE PUDLAS

2 tbsp coconut oil 1 large onion, finely chopped 3 cloves garlic, chopped 1 green finger chilli, seeded and finely chopped 1 tbsp fresh ginger, peeled and finely chopped 1 tbsp mild curry powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika ½ tsp ground turmeric 800g tinned plum tomatoes 400ml coconut milk ½ tsp soft brown sugar, or palm sugar, if available ½ lemon, juiced Pinch of salt Freshly ground black pepper

1 ⅓ cups chickpea flour, see tips 1 ½ tsp salt 1 small green finger chilli, seeded and finely chopped 2 tsp fresh ginger, peeled and grated 1 handful coriander, roughly chopped 2-3 tbsp sunflower oil, for greasing TO SERVE 2 large zucchinis, split into four quarters 1 tbsp mild curry powder 1 tsp paprika 1 tsp ground cumin 2-3 tbsp sunflower oil 1 handful coriander, torn

Helpful tip:

CHICKPEA FLOUR CAN BE FOUND AT MANY STOCKLAND GROCERS

Method 1. For the curry: melt the coconut oil in a large saucepan or casserole dish set over a medium heat.

6. Once the curry is ready, stir in the sugar, lemon juice, and some salt and pepper to taste. Set off the heat.

2. Add the onion, garlic, chilli, ginger, and a pinch of salt, sautéing until golden, about 6-8 minutes, stirring frequently.

7. For the pudlas: stir together the chickpea flour and salt in a mixing bowl.

Add the ginger, chilli, and coriander, stirring everything together with a spoon. Gradually stir in 250ml water until a smooth batter forms.

3. Stir in the spices, cooking and stirring over a reduced heat, until fragrant and slightly darkened in colour, about one minute. Set off the heat.

4. Pulse the tomatoes in a food processor until broken up but not puréed. Return the onion and spice mixture to a medium heat before stirring in the tomatoes and coconut milk.

5. Bring to a rapid simmer, stirring frequently, and then return to a simmer until the curry has thickened, about 2530 minutes, stirring from time to time.

8. Let the batter stand at room temperature for at least 30 minutes, preferably up to two hours.

9. When ready to cook, preheat a frying pan, crêpe pan, or non-stick frying pan over a medium heat until hot.

10. Grease with a little sunflower oil and then add a small ladle of the batter to the pan, swirling it with the bottom of the ladle to create an even, thin round.

11. Cook until set, about 15-20 seconds,

and then carefully flip and cook for a further 10-15 seconds until golden-brown and spotted all over. Slide out onto a plate and cover loosely with aluminium foil.

12. Repeat for the remaining pudla, using a little fresh oil for each one.

13. To serve: once the pudlas are cooked, preheat the grill until hot. Season the zucchini quarters with the spices and some salt and pepper.

14. Arrange on a grilling tray and drizzle with the sunflower oil. When the grill is ready, grill the zucchini quarters until very soft to the tip of a knife and lightly charred, turning occasionally as needed.

15. Reheat the curry and adjust the seasoning to taste. Pour or ladle into a serving bowl, presenting the zucchini on top. Garnish with coriander and serve with the warm pudlas on the side.

#foodincommon | stockland.com.au/food 19

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Flatbread pizza

WITH FIG, CARAMELISED ONION, MOZZARELLA AND ROCKET

Serves 2-3 Difficulty easy Prep & cook time 40 mins

Ingredients 2 Naan flatbreads 25ml olive oil 1 garlic clove, finely chopped Pinch dried oregano 15g butter 1 brown onion, thinly sliced 1 tbsp brown sugar Splash of balsamic vinegar 1 fig, sliced into 6 pieces 25g gorgonzola cheese Handful of fresh rocket leaves 25g Parmesan, shaved Salt and black pepper

Method 1. Preheat oven to 200°C. 2. In a small bowl mix ¼ of the olive oil with the garlic and oregano, set aside.

3. Heat butter and remaining oil in a pan over medium heat. Cook onion for 10 minutes, stirring often until softened and translucent. Reduce heat to low, add sugar and cook for another 10-15 minutes until caramelised. Remove from heat, then add balsamic vinegar, and season with salt and pepper.

4. Brush flatbreads with the garlic and olive oil. Place flatbreads directly on oven rack in hot oven and bake until slightly golden, about 6-8 minutes. Remove flatbreads from the oven and set aside to cool.

5. Once cool, top with caramelised onion, fig slices, and torn chunks of gorgonzola. Place flatbreads in the oven for a further 10 minutes until the cheese melts and base becomes crispy.

6. Remove and top with rocket and Parmesan!

Helpful tip:

PEARS ARE ALSO A GREAT SUBSTITUTE FOR FIGS! #foodincommon | stockland.com.au/food

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Helpful tip:

YOU CAN PICK UP SOME BAKING BEADS FROM YOUR LOCAL STOCKLAND CENTRE FOR THIS RECIPE!

SHARE YOUR CREATION!

Tag @stocklandshopping and #foodincommon on Instagram.

22 STOCKLAND | FOOD

Red wine poached pear custard tart WITH CRÈME FRAÎCHE AND RASPBERRY SAUCE Serves 8-10 Difficulty medium Prep & cook time 2 hours 45 mins Chilling time 2 hours

Ingredients FOR THE POACHED PEARS 700ml red wine 110ml Tawny or Ruby Port 225ml water ⅔ cup caster sugar 2 cinnamon sticks 3 whole star anise 4 medium pears, peeled with stalks intact FOR THE PASTRY 1 ½ cups plain flour 3 tbsp cocoa powder ½ cup icing sugar 1 pinch salt 150g unsalted butter, cold and cubed 1 large egg ½ tsp vanilla extract FOR THE CUSTARD FILLING 1 ¾ cup full cream milk ½ cup caster sugar 3 large eggs 2 large egg yolks 2 tsp vanilla extract TO SERVE 1 ½ cups raspberries ⅓ cup icing sugar ½ lemon, juiced 1 cup crème fraîche

Method 1. For the poached pears: combine the wine, port, water, sugar, and spices in a heavy-based saucepan.

2. Bring to a simmer over moderate heat, stirring until the sugar has dissolved.

3. Once the sugar has dissolved, add the pears, cover with a lid, and cook over a reduced heat, until tender to the point of a knife, about 30 minutes.

4. When ready, remove from heat, letting the pears cool in the syrup.

5. For the pastry: in a food processor, pulse together the flour, cocoa powder, icing sugar, and salt until combined. Add the butter and pulse until the mixture resembles rough breadcrumbs.

6. Add the egg and vanilla, continuing to pulse until a rough pastry forms around the blades. Turn out, knead briefly into a disc, and wrap in cling wrap. Chill for one hour.

7. After chilling, preheat the oven to 180°C. Let the pastry soften at room temperature for a few minutes.

8. On a lightly floured surface, roll out the pastry into a disc about 0.5cm thick. Lift into a 20cm fluted loose-bottomed tart tin, pressing the pastry into the base and sides of the tin with your fingertips. Cut away any excess overhanging pastry.

9. Prick the base all over with a fork. Line with parchment paper and fill with baking beads.

10. Blind-bake until the pastry is set and dry to the touch at the edges, about 15 minutes. Remove from the oven and discard beads and paper. Return the pastry to the oven to brown the base, for 3-4 minutes. Remove the tin to a cooling rack as you prep the filling.

11. For the filling: reduce the oven to 150°C. 12. Warm the milk in a saucepan set over medium heat until just steaming. Meanwhile, whisk together the sugar, eggs, egg yolks, and vanilla extract in a large mixing bowl until pale and thick, 2-3 minutes.

13. When the milk is steaming, very gradually whisk it into the egg mixture in a slow, steady stream until fully incorporated.

14. Pass the custard through a fine sieve into a measuring jug. Cover and set aside.

15. Remove the pears from the syrup and pat dry with kitchen paper.

Discard the stems, quarter, core, and thinly slice.

16. Arrange the pear slices in the pastry tart, before placing the tin on a baking tray and carefully pouring the custard into the pastry to fill.

17. Bake until the custard is just set, about 30 minutes. Remove from the oven and set the tin on a wire rack to cool for 30 minutes. After cooling, cover and chill for one hour.

18. To serve: purée the raspberries, lemon juice, and icing sugar in a clean food processor. Pass the purée through a fine sieve into a bowl.

Cover and chill until ready to serve.

19. When ready to serve, carefully turn out the tart from the tin. Cut into slices and divide between plates. Drizzle with raspberry sauce and serve with dollops of crème fraîche on the side. #foodincommon | stockland.com.au/food 23

6 lunchbox hacks FOR BUSY PARENTS

If you need a helping hand packing a nutritious lunchbox the little ones will enjoy, but also get them out the door on time, check out these six clever hacks!

Add lunchbox notes and jokes A good giggle, a special note, or a bit of motivation is a brilliant way to make lunchtime fun. A hand-written note from you is a simple, yet special way to remind the little ones you’re thinking of them. And if you know they enjoy a good ‘dad joke’ or even a riddle, you could print some off in advance and keep them handy to pop in their lunchbox each day.

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Cut sandwiches into fun shapes The element of surprise is a fun way to ensure the kids look forward to opening their lunchboxes each day. So, why not try using novelty sandwich cutters next time!

SUSTAINABLE SWAPS Beeswax sandwich wraps Nowadays, there are so many fantastic ways to keep our food fresh and tasty. And one of our favourite sustainable swaps has to be reusable beeswax wraps!

The trending tortilla wrap These trending tortilla creations could be our new favourite lunch hack, not only because they’re a lot of fun to make, but you can pack so much goodness into these nifty wraps! And we have a feeling the kids will love them just as much.

Simply pick up some round wholemeal tortillas from your local Stockland centre, make a cut to the middle (like the picture), fill the quarters with whatever you like, then fold it up. Yum!

Insulated water bottle Buy a thermos container Here at Stockland, we’re all about being sustainable in small ways, every day.

Which is why we love a thermos container to make the most of those dinner leftovers!

Helpful tip: Slice and dice What is it about sliced fruit and veg that makes it so much more appealing? Your kids might agree!

Helpful tip:

TO PREVENT BROWNING, TOSS APPLE SLICES IN APPLE JUICE THEN POP IN AN AIRTIGHT CONTAINER

YOU CAN HEAT LEFTOVERS FROM THE NIGHT BEFORE AND THEY’LL STILL BE WARM AT LUNCHTIME! Freeze yoghurt Looking for a clever way to keep their lunchbox goodies cool but don’t have the space for an ice brick?

Freeze a yoghurt pouch! It’ll defrost by lunchtime, all the while keeping their other food cool and fresh.

Here in Australia, keeping the kids hydrated on the playground is super important. And an insulated water bottle that they can use time and time again, will keep their drink chilled and their thirst quenched.

Heavy duty lunchbox To ensure you don’t have to continue replacing their lunchbox, be sure to invest in a good quality lunchbox at the beginning of each year.

Reusable yoghurt pouches We know it can be a challenge to get out the door some mornings, but if you have time to prep, rather than buying single-use yoghurt pots, why not pick-up some reusable pouches and large tubs of yoghurt to fill them!

#foodincommon | stockland.com.au/food 25

community The heart of the

Every day in Australia, three children are diagnosed with cancer. Their lives – and those of their families –are changed forever. Redkite is there with real emotional, financial, and practical support for families who have a child with cancer. To find out more about how you can support children with cancer and their families please call 1800 733 548 or visit redkite.org.au

Colby and Kim’s story Back in 2010, our 7 year old son Colby was diagnosed with Acute Lymphoblastic Leukaemia.

He endured 505 straight days in hospital before he was finally discharged. From that very first day, Redkite were there for our family with emotional, financial and essential support. Redkite helped navigate us through that very first night and many more to follow. They supported us through all the highs, lows and never-ending treatments that are part of a cancer journey. After 20 long months in hospital, Colby was finally well enough to return home. Redkite really helped us ease back into a “normal” life, with education support for Colby who missed three full years of school, and emotional support for the entire family. Nearly ten years later, we still feel the love from Redkite and are eternally grateful.

None of this would have been possible if it weren’t for the generosity of the community. I am forever thankful for Redkite. Your support has truly has changed our lives and so many other families just like ours.

“REDKITE HELPED NAVIGATE US THROUGH THAT VERY FIRST NIGHT AND MANY MORE TO FOLLOW. THEY SUPPORTED US THROUGH ALL THE HIGHS, LOWS AND NEVER-ENDING TREATMENTS THAT ARE PART OF A CANCER JOURNEY.” 26 STOCKLAND | FOOD

COLBY AND KIM’S CHEESY SPAGHETTI TOASTIE Ingredients 2 slices of bread 1 slice of cheese (Colby preferred because it melts perfectly!)

A small tin of spaghetti Cracked pepper

Method 1. Assemble your toastie by placing the cheese slice on the bread then topping with spaghetti, add cracked pepper, and top with another slice of bread.

2. Cook in a jaffle maker or sandwich press (if using a sandwich press, it may spill out the sides a little). Enjoy!

Stockland CARE Foundation has proudly supported Redkite since 2015

Want more food inspiration?

Search for more great recipes from Miguel Maestre at stockland.com.au/miguel

Stylist and mum, Jules Sebastian, shares her food inspiration at stockland.com.au/jules

For recipe ideas, food inspiration, and more, visit stockland.com.au/food Join the conversation #foodincommon

#foodincommon | stockland.com.au/food 27

WIN 1 OF 10 STOCKLAND * PRIZE PACKS

VALUED AT $250 EACH! Prize includes a $2OO Stockland gift card, Miguel cookbook and Stockland tote bag.

Pick up your free copy of this magazine in‑centre to find out how you can enter to win.

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#foodincommon stockland.com.au/food