Stockland Winter of Food 2022

food

WINTER 2022

A FEAST FOR ALL Have your stew and eat it too! Dishes to warm the soul this winter

IT’S OUR BIRTHDAY!

Celebrating 70 years of Stockland with a special throwback recipe

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WINTER of

FOOD

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ight the fire, slip into your uggs and revel in the simple delights of your favourite tracksuit — the days may be short but the warmth of the winter kitchen is calling. A change in season always brings an exciting shift in our culinary mood and in this edition of Stockland’s Winter of Food magazine, we’re moving from cool to comfort food and from light to fullbodied flavour.

edition, chef Miguel explores the gorgeous produce made possible by the cooler weather, with a spotlight on the humble yet mighty cauliflower and the modern comfort foods that call to us as soon as the cool comes knocking.

This is a very special edition for us as we celebrate a momentous 70 years of Stockland, revisiting the food that’s formed our lives from the 50s until now — from nostalgic nosh, to our most beloved imports and movie night snacks that always bring the magic.

Of course, this feast of cosy flavours would be nothing without the help of our very own Miguel Maestre. In this

For day-to-day inspiration, we share healthy, heartwarming (and quick) winter lunch ideas, the very best in seasonal sides — the real MVPs of family dinner time, the gadgets that save us time and money (and sometimes our reputation) and easy ingredient updates for the whole family — even the pooch!

So, what are you waiting for? Let’s get cosy and bring the whole family together with food that celebrates the season and warms from the inside out — after all, we all have #foodincommon.

CONTENTS 4 8 12 13 16 18 19 20 21

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Platinum party Miguel recipes It’s showtime!

Side hustle Go go gadget Spiced bean casserole Asian-style sticky pork belly Roasted white fish Chicken cacio e pepe

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Save time, eat well!

Snap frozen Seeds are the new nuts!

A dog’s (fresh) breakfast Vegan peach tart Cake hacks

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Oh yes, it’s winter and all our recipes are changing as we get comfortable and cosy in the kitchen! The oven is now well and truly the hero of our cooking as suddenly we slow down and enjoy the delights of more time in the kitchen and with family.

With a new focus on taking time with our techniques, we’re able to explore different cuts of meat and meals that enjoy more love and attention, like a lamb shank and ossobuco. So get comfortable and let it all go ­­— bake whole vegetables without chopping them, let your sauces become more mellow and intense like the cheesy bechamel for my stuffed cauliflower, and celebrate the comfort of pastry (like I do) with my delicious chorizo sausage rolls.

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Ingredient of the month: cauliflower The cauliflower is versatile, heartwarming, filling and oh-soeasy to get right, making it the perfect winter vegetable. Find out more on page 9!

Fall in love with pasta all over again this winter and reimagine Australia’s most popular dish with my meatball bolognaise — it’s a fresher take on one of our favourite flavours and the meatballs are so good you don’t even need pasta to enjoy them — just eat them on their own or in a baguette (with lots of cheese please!).

Our favourite cakes take a turn as well, as we enjoy the likes of sticky date pudding and crumbles or silky butterscotch sauce with a hint of salted caramel — comforting and satisfying … winter is well and truly here.

My favourite thing about this season is being able to enjoy roasting the entire veggie family.

Picture steaming trays fresh from the oven full of swedes, potatoes, cauliflower, carrots, celeriac, Jerusalem artichokes and more in a never ending list of deliciousness!

So, let’s all get inspired as we explore everything winter has to offer with our recipes.

And, from my Stockland family to yours, happy cooking and never forget that the best ingredient (no matter what the season), is always love.

Miguel Maestre

#foodincommon | stockland.com.au/food

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

Much loved snacks Did you know, some of our most iconic Aussie snacks are almost 70 years old? Yep, that’s right! Paddle Pops, Twisties, Golden Gaytimes, and Shapes were all introduced for the first time in the 1950s.

For more delicious snacks head over to page 12 for our movie snack wrap up!

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

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International influence One of the most significant (and festive) changes in our diets over the last 70 years has been thanks to the introduction of international flavours and recipes. Lucky us!

Can you even imagine what life would be like without Taco Tuesday, pizza on footy night or olive oil (for life in general)?

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

Songs that bring back all the memories While we saunter down memory lane, why not add some sentimental ambience with songs that shaped our generations. Here are a few of our well-worn Aussie favourites.

The wild one by Johnny O’Keefe, 1958.

Royal telephone by Jimmy Little, 1963.

I am woman by Helen Reddy, 1975.

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

Hopelessly devoted to you by Olivia Newton-john, 1978.

Jessie’s girl by Rick Springfield, 1981.

Working class man by Jimmy Barnes, 1985.

Beds are burning by Midnight Oil, 1987.

Better the devil you know by Kylie Minogue, 1990.

Treaty by Yothu Yindi, 1991.

How to make gravy by Paul Kelly, 1996.

Somebody like you by Keith Urban, 2002.

Bush tucker When it comes to the food that’s shaped us, we have to talk bush tucker. From Kakadu Plum to Moreton Bay bugs to finger lime and everything in between, Australia’s native foods are some of the world’s finest.

Our favourite? Oysters shucked straight out from the sea, topped with native finger lime mignonette.

OYSTERS WITH FINGER LIME AND BALSAMIC MIGNONETTE Serves 6 people

Ingredients

Method

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

Cut open finger lime lengthways and use a spoon to scrape out pearls.

Combine lime juice, finger lime pearls, balsamic, sugar, and salt in a bowl and stir.

Spoon over oysters to serve.

#foodincommon | stockland.com.au/food

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A (SUPPERTIME) STAR IS BORN When the Australian Women’s Weekly released their original Spaghetti Bolognaise recipe in 1952, who knew it would go on to change the face of the Australian dinner table forever? This cult classic comfort food has mended

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many a broken heart and filled many a hardworking stomach over the last 70 years and although it’s received quite a few nips, tucks and tweaks, the dish is still as beloved as it was when it became the meal du jour all those years ago.

Australian Women’s Weekly

Are Media P ty Ltd., ‘The Aust ralian Weekly’ (1952 Women’s , July 9), p. 32 . Dig it ised b National Lib y the rary of Aust ralia, retr ie TROV E, art ve d via icle 464650 23.

SPAGHETTI BOLOGNAISE

Serves 6-8 people

Ingredients

Method

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

Cook finely minced garlic and onion in melted shortening until lightly browned.

Drain off surplus shortening and add steak. Wash and chop tomatoes, add to meat mixture with water or stock, sauce, salt and pepper, and herbs. Cover closely and simmer for 1 ½ hours or until meat is tender.

Cook spaghetti in boiling salted water, drain and fold into meat mixture.

Turn into greased ovenware dish (suitable for serving).

Top with a thick layer of coarsely grated cheese, dot generously with butter or substitute. Add tomato slices to garnish.

Bake in moderate oven until top is bubbly and brown.

Serve piping hot.

#foodincommon | stockland.com.au/food

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MIGUEL’S RECIPES 01 Miguel’s Bolognese of meatballs WITH ORECCHIETTE PASTA Serves 4 people Cook time 25 mins Prep time 20 mins

Ingredients MEATBALLS 200g chorizo sausage, roughly chopped 500g beef mince 150g button mushrooms ½ red onion, finely chopped 4 garlic cloves, crushed 1 tbsp flat-leaf parsley leaves, chopped 2 tbsp thickened cream 2 tsp salt flakes 2 tsp freshly ground black pepper Splash of extra-virgin olive oil 1 small red chilli (optional) PASTA AND SAUCE 500ml chicken stock 400g orecchiette pasta 1 brown onion, finely chopped 2 garlic cloves, finely sliced 1 carrot, finely chopped ½ leek, 10cm trimmed off the top, well washed and finely chopped 4 thyme sprigs 1 tbsp olive oil for pan-frying Grated Parmesan to serve Basil to serve Oregano to serve 8

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Method Preheat oven to 200°C (fan-forced) and line a baking tray with baking paper.

Scan the QR code to watch Miguel’s recipe video

To make the meatballs, place the chorizo, mushrooms, onion, garlic, parsley, cream, salt, pepper, oil and chilli (if using) in a food processor and blend to a coarse paste. Add the beef mince to a bowl, transfer the paste and mix well with your hands. Roll the mixture into golf ball-sized meatballs, place on the prepared tray, add a pinch of salt, drizzle with olive oil and bake for 10-15 minutes until browned.

Heat a good splash of oil in a medium saucepan over medium heat, add the onion, garlic, carrot, leek and thyme and cook for a few minutes until softened.

Pour in the passata and stock, bring to a simmer and cook for 5 minutes.

Meanwhile, cook the orecchiette pasta until al dente according to the packet

instructions (I recommend cooking it for 40-60 seconds less than the instructions suggest, just to be on the safe side). Drain.

Toss the orecchiette pasta through the sauce and add the cooked meatballs.

Garnish with the Parmesan and herbs and serve.

Whole roasted cauliflower cheese

WITH GARLIC SOURDOUGH DIPPERS Serves 4 people as a side Cook time 20 mins Prep time 20 mins

Ingredients

Method

1 head cauliflower, leaves removed Lemon wedges to serve

Preheat the oven to 180°C (fan- forced). Discard any tough outer leaves from the cauliflower, but keep whole.

SPINACH STUFFING: 250g frozen spinach, thawed and drained 1 ½ cups loosely packed basil or parsley leaves, finely chopped ½ cup very finely grated Parmesan 1 egg CHEESE SAUCE: 50g butter 1/3 cup plain flour 2 cups full cream milk 150g cheddar cheese, grated 50g Parmesan, grated SOURDOUGH DIPPERS: ½ loaf sourdough, cut into strips 2 tbsp extra virgin olive oil 50g unsalted butter, melted 2 garlic cloves, finely grated 2 tbsp chopped parsley or chives

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Bring a large saucepan of water to the boil. Add the cauliflower florette side down then cover with a plate to keep submerged. Cook for 12 minutes or until the cauliflower is tender. Put the cauliflower in the fridge for 10 minutes to cool down.

Place the spinach stuffing ingredients into a small food processor and whiz until smooth. Remove the cauliflower from the fridge. Use a piping bag or spoon to get stuffing into the centre of the cauliflower in between the florettes. Place in an oven-proof frying pan.

Put butter in a saucepan and cook over medium heat until melted and foaming. Add flour. Cook, stirring with a wooden spoon for 1 minute or until mixture bubbles. Gradually add the milk, 1/4 cup at a time, stirring constantly to prevent lumps forming.

Cook, stirring, for 3-4 minutes or until sauce boils and thickens. Stir in

cheese until smooth. Remove pan from heat. Season. Pour the cheese sauce over the cauliflower. Bake in the oven for 30 minutes or until golden.

For dippers, combine the olive oil, butter, garlic. Season, then brush over the bread pieces. Bake on a tray under the cauliflower for the final 10 minutes then scatter with parsley or chives. Serve with baked cauliflower and drizzle with some lemon juice.

MIGUEL’S CHORIZO SAUSAGE ROLLS Serves 4 people Cook time 25-30 mins Prep time 60 mins

Ingredients

Method

Miguel’s chorizo sausage rolls

2 pork and fennel sausages Preheat oven to 180°C (fan-forced).

Season the head of garlic with a pinch 5 chorizo sausages, casing of salt and olive oil. Wrap the garlic in removed, chopped foil and roast for 30-40 minutes until A head of garlic very soft.

3 tbsp pistachio kernels, toasted Remove the casings from the sausages and finely chopped and place the meat in a large Makes 24 200g Manchego cheese, grated bowl. Add the chorizo, pistachios, chives, and pepper and mix bunch of chives, Manchego, finely sliced 1 bunch of parsley, 1finely sliced together well with your hands. Remove 4 sheets frozen puff4 sheets frozen puff pastry, the garlic from the oven, cut it in half, 2 pork and fennel sausages thawed pastry, thawed squeeze it out of its skins and mash.

5 chorizo sausages,2casing 2 eggs, lightly beaten eggs, lightly beaten Add to the mixture and mix it in. removed, chopped tsp freshly ground 1 tsp freshly ground1 black pepper Layblack out a sheet of baking paper and 5 garlic cloves pepper roll 125g of the sausage mixture into Pinch of salt 3 tbsp pistachio kernels, a log shape the same length as the Tomato sauce, to serve 1 tbsp of poppy seeds toasted and finely chopped pastry. Wrap the baking paper around Tomato sauce, to serve the mixture tightly.

200g Manchego cheese, grated

Ingredients

Cut a pastry sheet to the length of the mixture and lay the mince along one long edge of pastry. Brush the other long edge with egg. Roll the pastry to enclose the filling and press to gently to seal. Repeat with the remaining pastry and filling. Line a large baking tray with baking paper and lay on the rolls.

Place the tray in the fridge for at least 1 hour to firm up. Keep the rest of the egg wash for later. Preheat the oven to 200°C (fan- forced).

Cut each roll into three even pieces, brush with reserved egg wash and grind over fresh pepper and sprinkle poppy seeds.

Place, seam-side down, on the prepared tray and bake for 25-30 minutes until golden. Serve with tomato sauce.

#foodincommon | stockland.com.au/food

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Sticky date cake 04 WITH SALTED CARAMEL SAUCE Serves 8 people Prep time 20 mins Cook time 60 mins

Ingredients

Method

300g pitted dates, chopped 1 tsp bicarbonate of soda 350ml boiling water 125g unsalted butter, softened 250g brown sugar 2 tsp vanilla bean paste 3 eggs 1 ½ cups self-raising flour Toasted chopped pecans to serve Whipped cream to serve

Preheat oven to 160°C. Grease and line the base and sides of a 22cm springform cake pan.

CARAMEL SAUCE 1 cup brown sugar 300ml cream 50g butter 2 tsp salt flakes

Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 10 minutes.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add a pinch of salt. Add eggs, one at a time, beating well after each addition. Mash the dates with a potato masher for a smooth consistency, then fold through date mixture into the electic mixer. Turn the mixer speed to low, then add flour until well combined.

Spoon mixture into prepared cake pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

To make sauce, combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.

Once the cake is ready, pierce the top all over with a skewer.

Pour ½ cup of warm sauce over warm cake. Stand for 10 minutes. Serve with cream, remaining sauce, scatter with pecans and some extra salt flakes if you like.

Scan the QR code to watch Miguel’s recipe video

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Slow roasted lamb shoulder

WITH CHUNKY ROMESCO AND CHICKPEAS Serves 4 people Prep time 30 mins Cook time 4 1/2 hrs

Ingredients 2kg lamb shoulder, bone in 250g dried chickpeas, soaked in water overnight 2 tbsp extra virgin olive oil 4 garlic cloves, crushed 1 lemon, zested 2 sprigs rosemary, finely chopped 250ml white wine 500ml chicken stock ROMESCO: 1 red capsicum 1 red chilli ¼ cup extra virgin olive oil 2 tsp smoked paprika 2 tbsp flaked almonds, toasted and chopped 2 garlic cloves, crushed 1 tomato, deseeded and chopped 2 tbsp red wine vinegar 2 tbsp finely chopped parsley leaves, plus extra leaves to serve

A hearty Sunday night dish that the whole family will enjoy

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Method Preheat oven to 150°C (fan forced).

Heat oil in a casserole pan then brown the lamb well all over. Leaving the lamb fat side up.

Combine the garlic, lemon zest and rosemary then spread all over the lamb. Add the wine and stock to the side, do not pour over the lamb.

Cover with baking paper and lid then add to oven. Cook for 2 hours then remove the lid. Drain the soaked chickpeas then add around the lamb. Cover with lid and cook for a further 2 hours. For the final 15 minutes of cooking, increase oven to 200°C and cook with the foil removed to brown the lamb further.

For the romesco, place the capsicum and chilli over an open flame or fire. Cook, turning regularly, for 4−5 minutes until the skin has charred and blistered. Place in a bowl and cover with plastic wrap.

Set aside to steam for 10 mins, this will help loosen the skins.

Peel the capsicum and chilli and remove the seeds (leave the chilli seeds in if you like it spicy). Roughly chop the capsicum and transfer to a serving bowl.

In a mortar and pestle, place the almonds, garlic, chilli, smoked paprika, and olive oil. Pound into a smooth paste then combine with capsicum, tomato, red wine vinegar, parsley. Season to taste, drizzle with the remaining olive oil and mix gently to combine.

Remove lamb from the oven and rest for 10 minutes, skim fat from the pan and serve with romesco and extra parsley. #foodincommon | stockland.com.au/food

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showtime!

It’s

With chilly days and long winter nights ahead, there’s never been a better time (or excuse) to sit back and really relax in the arms of a great film and of course, the food that makes it all magic!

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Popcorn

Our number one pick for obvious reasons, but if classic butter isn’t cutting it anymore, try a festive new flavour. Our current favourites?

Funfetti, honey and butter, or olive oil and sea salt for a modern update.

Spinach and Feta Rolls A vegetarian classic we can’t go past and another great way to sneak a few vitamins into snack time – these crispy rolls are comfort incarnate.

Can’t decide what to watch? Check out our trending streaming picks on the website!

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For cinema vibes from the comfort of your own couch, we’ve rounded up the most moreish movie night snacks for the ultimate big night in. So gather the troops, ready the remote, aaaaaaand action!

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Cauliflower wings This twist on traditional chicken wings packs a serve of veggies into any movie night menu while still giving you that smokey flavour hit.

Even better? They’re vegan, so no one gets left out.

Raspberries We all need a palate cleanser – even on cheat day (or night) and a firm favourite is raspberries.

They take no prep time and give a tart burst of flavour that’s sure to leave you feeling fresh (and ready for your next snack).

S’mores

An international snack institution and for good reason.

These sinful stacks of marshmallow, chocolate, and biscuit are so easy to make in the oven, on the stove, over the fireplace and even in the microwave. Our tip?

Heat your marshmallow until it’s oozy and use it to melt the chocolate ever-so slightly!

Side hustle The unsung heroes of the dinner table, sides are our favourite way to inject flavour and festivity into every family meal time. This winter, we’re celebrating seasonal sensations that nourish and comfort.

Hasselback butternut Serves 4-6 people Prep time 10 mins Cook time 60 mins

Ingredients 2 medium butternut squash, peeled, halved, and seeds removed 2 tbsp olive oil 50g butter A handful of sage leaves A handful of bay leaves 150ml runny honey 2 tsp Dijon mustard 2 tsp cider vinegar 50g smoked almonds, chopped

Method Preheat the oven to 200°C. Brush the squash halves with oil and season with salt and pepper. Arrange, cut side down in a roasting tin, then cover with foil and bake for 20 minutes.

Meanwhile, heat the butter in a frying pan and fry the sage leaves for 30 seconds or until crisp. Remove from the pan with tongs and blot on kitchen paper. Set aside.

Transfer the butternut halves to a chopping board.

Lay a chopstick on either side of the first squash half to stop you from cutting all the way through, then use a sharp knife to make 3 mm slices along the length.

Repeat with the rest of the squash halves, then tuck a few bay leaves into the incisions.

Return the squash to the roasting tin, brush liberally with the sage-infused butter and cover again with foil.

Bake for a further 20 minutes.

Add the honey, mustard, vinegar, and smoked almonds to the remaining butter in the pan. Stir over a low heat until it starts to boil, then turn off the heat.

Uncover the squash and spoon the honey and almond mixture over the top. Return to the oven uncovered for 5 minutes or until the squash is tender and nicely glazed.

Transfer to a warm serving plate and garnish with the fried sage leaves and a sprinkle of sea salt.

#foodincommon | stockland.com.au/food

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BBQ broccolini with crème fraîche Serves 4-6 people Prep time 10 mins Cook time 1 hr

Ingredients 400g broccolini, ends trimmed 300g creme fraiche 2 tbsp olive oil, plus extra to drizzle 1 clove garlic, crushed 1 lemon, half cut into wedges, half juiced and zest finely pared 30g flaked almonds 1 tsp chilli flakes

Method Prepare a barbecue or griddle pan for cooking over a medium-high heat.

Drizzle the broccolini with oil and season with salt and pepper, then cook on the barbecue for 8 minutes or until tender and nicely charred in places, turning occasionally.

Meanwhile, mix the crème fraîche with the garlic, the juice from half the lemon and a big pinch of salt.

Divide the crème fraîche mixture between four plates and swirl with the back of the spoon. Arrange the broccolini on top, then scatter over the almonds, chilli flakes and lemon zest. Season with a little more salt and some freshly ground black pepper, then serve with the lemon wedges on the side.

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Did you know that broccolini is rich in potassium, vitamin C, and beta-carotene?

Beetroot hummus with black sesame seeds, micro greens and puffed rice paper Serves 4 people Prep time 20 mins Cook time 5 mins

Ingredients

Method

250g cooked beetroot 1 clove garlic 200g canned chickpeas 2 tbsp tahini 2 tbsp olive oil 2 tbsp lemon juice Ground cumin Salt Freshly ground black pepper 1 tsp black sesame seeds 1 tbsp micro greens 4 sheets rice paper rounds (approx. 16cm) Vegetable oil for frying

Coarsely dice the beetroot and peel the garlic. Rinse the chickpeas in a sieve, drain, and purée with the beetroot, garlic, tahini, olive oil and lemon juice until creamy.

Add a little cold water to thin if needed. Season with cumin, salt and pepper. Spoon into a small bowl and sprinkle with the sesame seeds and micro greens.

For the crackers, heat a deep pan or deep oil fryer to 170°C. Break the rice paper in half or quarters and deep-fry briefly until puffed up.

Remove with a slotted spoon and drain on kitchen paper. Serve with the hummus.

Stuffed eggplant with bulgur, feta, pomegranate and mint Serves 4 people Prep time 25 mins Cook time 25 mins

Ingredients 4 small eggplants 4 tbsp olive oil Salt Freshly ground black pepper 150g bulgur wheat 2 sprigs mint 2 tbsp lemon juice Ground cumin 200g feta 4 tbsp pomegranate seeds

Method Preheat the oven to 200°C. Cut the eggplants in half lengthways and scrape out some of the flesh, leaving a narrow layer all around. Place the eggplant halves in a baking dish and brush with a little oil. Season with salt and pepper and bake for about 25 minutes until soft.

Meanwhile, rinse the bulgur wheat in a sieve then boil in salted water for 5 minutes. Remove from the heat and leave to stand with a lid on for about 10 minutes.

Coarsely chop the mint. Mix the lemon juice and 1 tbsp oil into the bulgur and season with cumin, salt and pepper. Spoon into the eggplant halves and crumble the feta over the top. Drizzle with the remaining oil. Serve sprinkled with pomegranate seeds and mint.

#foodincommon | stockland.com.au/food

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GO GO GADGET Let’s be honest­— when it comes to home cooking we’re often dealing with fussy palates, impatient patrons (aka the kids) and inexplicably, a nearly always half-empty fridge — so whatever we can find to help us make a mealtime miracle is always welcomed with open arms! No wonder then that every new innovation

AIR FRYER

in the appliance department is swiftly added to the top of our to-try list. From gamechanging temperature takers, to the inimitable Thermomix and everything in between — we’ve tested it all — and we’re here to tell you what’s worth it, what’ll save you time and what’ll save your bacon with just the click of a button.

VACUUM SEALER

MEAT THERMOMETER

Trying to minimise household waste?

A vacuum sealer can help with that.

Designed to help preserve food for longer periods of time in airtight sleeves, vacuum sealers will help to save you time at the shops, save you dollars on rebuying what would have become spoiled food, and will help minimise your family’s environmental footprint. So it’s a win for you, the environment, and your wallet.

Who knew that cooking the perfect steak could be as simple as checking the temperature? The simple meat thermometer is yet another kitchen appliance we thought we didn’t need and now can’t live without. Whether you’re cooking on the barbecue, on the stove or in the oven, these easy to find and use gadgets will be on high rotation in your tea-time toolkit before you know it.

MILK FROTHER

WATER CARBONATOR

THERMOMIX

Now bear with us here — a milk frother may seem frivolous — but as you can pick one up for next to nothing, it’s definitely worth giving these handy gadgets a go. Whether you’re making a coffee or matcha at home, warming some milk for the kids or making an after-dinner hot chocolate, a milk frother elevates even the simplest of recipes with ease.

While not new, water carbonators are a still a firm kitchen favourite when it comes to ease, cost cutting, and sustainability. Forget buying bottle after bottle of sparkling water for guests, elevate your everyday hydration options and cut back on your plastic consumption with these simple water sparklers.

If you ask us, the top spot on any culinary wish list has to be taken out by the time and waistline saving air fryer.

These home-chef-helpers make cooking meats, vegetables, and even desserts an easy task, with less oil, less time, and less fuss. Simply pop something in, select the right setting, and close the drawer until cooking is complete.

The best part? They come in a range of colours, shapes, and prices so you can pick the one that works best for your diet, décor, and debit card.

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Perhaps the most considered (and expensive) of all kitchen appliances ­— the thermomix is touted as a 20-in-one device, able to measure, weigh, heat, blend, whip, ferment, slow cook and create a meal from start to finish. With over 80,000 accessible recipes available through the integrated thermomix library — it’s easy to find a recipe for whatever you have leftover in the pantry with just a quick search.

Puff pastry buns MADE IN AN AIR FRYER Serves 8 people Prep time 30 mins Cook time 30 mins

Ingredients

For more air fryer recipes head to the Stockland website

1/2 cup caster sugar 1 cup ground almonds 1/2 cup unsalted butter, softened 2 small eggs 1/2 tsp vanilla extract 1 pinch of salt 1/2 cup plain flour, plus extra for dusting 1 sheet readymade puff pastry, thawed if frozen 1 cup dark chocolate, chopped 1/2 cup flaked almonds

Method Combine the sugar, ground almonds, butter, eggs, vanilla extract, and salt in a food processor. Blend on high until smooth, scraping down the sides with a spatula as needed.

Add the flour and pulse until the mixture comes together like a very soft dough.

Lay out the pastry on a surface dusted with flour and evenly spread the almond mixture on top, stopping just short of the edges all the way around.

Roll up the pastry into a cylinder and cut into eight even slices.

Preheat the air fryer to 190°C. Arrange four of the slices on their

sides in the air fryer basket and reserve the remaining four pastries in the fridge.

When ready, bake the first batch of buns until puffed and golden, turning once halfway, about 20 minutes. Remove and transfer to a wire rack to cool, repeat for the remaining buns.

Once all the buns are baked, place the chocolate in a heatproof bowl. Melt over a half-filled saucepan of simmering water or in the microwave, cooking on high in 10-second bursts (stirring in between).

Dip one side of the buns into the melted chocolate to coat. Lay onto a sheet or platter lined with parchment paper and sprinkle with flaked almonds before serving.

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things that are yummier air-fried!

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Broccolini Salmon ‘Roast’ tomatoes Zucchini noodles Sweet potato fries Halloumi Potato gems #foodincommon | stockland.com.au/food

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Vegan bean casserole with cumin, smoked paprika, chilli, and harissa paste Serves 4 people Prep time 15 mins Cook time 1 hr 25 mins

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Ingredients

Method

250g canned butter beans 250g canned cannellini beans 250g canned red kidney beans 1 onion 1 clove garlic 1 red capsicum 1 yellow capsicum 2 stalks celery, with leafy tops 1 chilli 1 tbsp vegetable oil 2 tsp harissa paste 250ml vegetable stock 800g canned chopped tomatoes 2 tsp smoked paprika Ground cumin 3 bay leaves Salt 2 tbsp lemon juice

Peel the onion and garlic and finely dice. Clean the capsicums, celery and chilli. Cut the capsicums into pieces, finely chop the celery and chilli. Chop the celery greens and set aside. Rinse all the beans in a colander and drain.

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Preheat the oven to 180°C. Heat the oil in the casserole dish and fry the onions, garlic, celery and chilli for 4-5 minutes. Add the harissa paste and cook, stirring, for 1 minute. Add the stock and tomatoes. Mix in the beans and capsicums and season with paprika, cumin, bay leaves and salt. Simmer for a few minutes. Put the lid on and cook in the oven for about 1 hour. Add a little water if it starts to look dry.

Before serving, stir in the celery greens and season with lemon juice. Serve with couscous, if desired.

Asian-style pork belly

Ingredients 2.5kg pork belly, on the bone 1 tbsp fine sea salt 2 tbsp vegetable oil FOR THE DRESSING 150ml light soy sauce 175g caster sugar 1 tbsp sesame oil 1 tsp gochujang 4 red chillies, thinly sliced 3 cloves garlic, crushed

Serves 6 people Prep time 2 hrs 30 mins Cook time 4 hr 45 mins

Method Score the pork skin at 1cm intervals, being careful not to go all the way through the flesh. Rub the skin with sea salt, then leave uncovered in the fridge to draw out any moisture for 2 hours, or overnight if you prefer.

TO SERVE

Preheat the oven to its highest setting. Dry the pork thoroughly with paper towel, then rub with oil. Roast for 10 minutes, then reduce the oven temperature to 230°C and roast for another 10 minutes.

Steamed green vegetables Lime wedges Fresh coriander

Reduce the oven temperature to 200°C and roast the pork for 1 hour 30 minutes, then reduce it to 170°C for the final 30 minutes.

Meanwhile, make the soy dressing.

Put the soy sauce, sugar, and sesame oil in a small saucepan, stir over a medium heat to dissolve the sugar, then bring the mixture to the boil. Take the pan off the heat and stir in the gochujang, sliced chillies, and crushed garlic. The dressing can be served warm or cold.

When you’re ready to serve, cut the pork into individual ribs and drizzle over a little of the dressing. Garnish with lime wedges and coriander and serve with steamed green vegetables and the rest of the soy dressing on the side.

#foodincommon | stockland.com.au/food 19

Roasted white fish

with cherry tomatoes and lemon rind Serves 4 people Prep time 10 mins Cook time 30 mins

Ingredients 4 pieces hake fillet, skinned and pin-boned 300g cherry tomatoes, halved A few sprigs flat-leaf parsley, chopped 3 tbsp olive oil 1 onion, sliced 2 cloves garlic, sliced 1 lemon, juiced and zest finely grated 1/2 tsp chilli flakes Freshly ground black pepper Salt

Method Preheat the oven to 200°C. Heat the oil in an oven-proof frying pan and fry the onion and garlic for 10 minutes on a low heat. Stir in the lemon zest and chilli flakes, then arrange the hake on top, surround with the tomatoes and season with salt and pepper.

Roast in the oven for 8 minutes, then carefully turn the hake over, add half the parsley, and roast for another 4 minutes or until the hake is just cooked through in the centre.

Drizzle with lemon juice and scatter over the rest of the parsley before serving.

20 STOCKLAND | FOOD

Chicken cacio e pepe Serves 4-6 people Prep time 25 mins Cook time 1 hr 40 mins

Ingredients 1.5kg whole chicken, sectioned 300ml double cream 30g Parmesan, finely grated, plus extra to serve 20g Pecorino Romano, finely grated, plus a few flakes to serve 1 handful fresh sage leaves 2 tbsp olive oil 4 tbsp butter 1 large onion, finely chopped 3 cloves garlic, finely chopped 2 tsp black peppercorns, freshly ground, plus extra to serve 250ml dry white wine 500ml chicken stock Salt

Method Heat the oil in a large ovenproof sauté pan and sear the chicken on all sides, working in batches if needed. Transfer to a plate and set aside.

Add the butter to the pan. When it starts to sizzle, add the onion and sauté for 10 minutes, then add the garlic and black pepper and fry for 2 minutes.

Add the wine and reduce by half, then stir in the stock and cream. Bring to a simmer, then return the chicken pieces to the pan.

Pop a lid over your pan and leave on the stove until the chicken is cooked through. Transfer the chicken to a plate and keep warm while you finish the sauce.

Skim any fat off the surface of the sauce, then set the pan over a medium heat and bring to a simmer. Stir in the two cheeses and sage leaves, then season to taste with salt. Return the chicken to the pot, sprinkle over a little extra pepper and serve immediately with Pecorino Romano on the side.

#foodincommon | stockland.com.au/food

21

Save time

eat well When it comes to in-office (and work from home) lunches, we’re all about ease, efficiency, and affordability, but that doesn’t mean we can’t also look after our waistlines while we’re at it. This five day meal plan is guaranteed to keep you satisfied, nourished, and sane from deadline to delivery.

MONDAY Chicken Salad Leftover Sunday roast? No stress.

Simply chop up and add to lettuce leaves (any type will do) and top with a sprinkle of cheese and red onion.

Finally, dress with a mixture of olive oil, lemon, greek yoghurt, and salt.

WEDNESDAY

TUESDAY Spinach & Feta Frittata A healthy and hearty frittata is a weekday must. Prepare and cook the night before and serve hot or cold – it’s easy to store and to eat on-the-go. Our tip? Spinach and feta is a good place to start but you can toss in any leftover veggies, seeds, cheese or meats to avoid creating waste and add extra flavour!

THURSDAY

Mince Lettuce Cups

Konjac Noodle Soup

Our favourite thing to do with leftovers from Taco Tuesday! Simply cut and wash some fresh cos lettuce leaves and use to serve.

P.S. this also works with leftover tofu stirfry, asian flavoured mince, and even bolognaise sauce.

Warming, delicious, and low-carb – we love soup for lunch on a cool winter day.

Using a base of chicken or vegetable stock, add in garlic and ginger, as well as any veggies, spices, flavours, and proteins you love and top with konjac noodles. We love ours with broccolini, chilli oil, a bit of soy sauce, and a squeeze of lime juice.

FRIDAY Gourmet Sandwich Good news! Casual Friday also extends to your food. We love a good loaded sandwich so why not make it fancy? Choose your favourite bread (we love Turkish), add a spread or two (Dijon mustard and cream cheese are great), plus any fillings you like, and a sprinkle of herbs. Our go-to? Tomato, red onion, mustard, ham, Swiss cheese and pickles with a pinch of salt and pepper to taste.

22 STOCKLAND | FOOD

Pea cream soup Serves 4-6 people Prep time 15 mins Cook time 60 mins

Method

Ingredients

Heat the oil and butter in a saucepan and fry the onion for 5 minutes or until softened.

300g garden peas, defrosted if frozen 100g dried green split peas 6 mint leaves, finely chopped 150ml double cream 100g feta, crumbled 1 tbsp olive oil 2 tbsp butter 1 onion, finely chopped 2 cloves garlic, crushed 1 litre vegetable stock

Add the garlic and split peas to the pan and cook for 2 more minutes, then stir in the vegetable stock.

Simmer for 45 minutes or until the split peas are starting to break down, then add the garden peas. Simmer for 5 minutes or until tender, then remove a few of the peas to use as a garnish before stirring in the mint and 100ml of cream.

Blend the soup until smooth with a liquidiser or emersion blender, then taste and adjust the seasoning with salt and pepper.

Ladle the soup into warm bowls and add a swirl of cream to each one. Garnish with feta and the reserved peas.

This hearty soup is perfect for freezing

#foodincommon | stockland.com.au/food 23

Seeds are the

new nuts!

This year, health experts, foodies, and families alike are turning to seeds as the new superfoods — small but mighty!

An excellent source of protein, healthy fats, vitamins, and minerals and with so many varieties now readily available at the supermarket — 2022 is the year to give these tiny treats a go! Not sure how to use them? No worries — we’ll talk you through all the ways you can swap in or add seeds to anything from your mid-afternoon snack to familyfriendly dinners and everything in between.

When consumed as part of a healthy diet, seeds can help promote heart health, support strong bones, and even improve blood sugar — so let’s get started shall we?

First things first, when stored correctly (in an airtight container in the pantry), seeds can last for over a year, so stock your pantry with a wide variety so you can easily start adding them to everything. The options available are endless but some of our favourites include hemp, poppy, chia, sunflower, and pomegranate seeds.

Now, on to the most important meal of the day – a healthy breakfast can kick start your metabolism and help your body burn calories throughout the day. So, why not make the most of your early morning bites by blending chia, flax, and hemp seeds into your go-to smoothie combination. Even easier? Simply sprinkle some chia seeds over your oats.

At your next family dinner be sure to superfood your salad by adding pepitas and sunflower seeds for a complementary crunch, or toss sesame and poppy seeds straight into your stir-fry. These seeds are all nutrient-dense, making for a great source of magnesium, iron, zinc, and fibre.

Like these ideas? There really is no limit to what you can do so don’t be afraid to try something new and grace every meal with extra nourishment — it all starts with a seed!

Pomegranate seeds (Arils)

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Feeling peckish? If you’re between meals or want a pick-me-up snack before the gym, try out a bite-sized, seed-filled energy ball. Making your own at home is easy — simply combine oats, flaxseed, honey, peanut butter, and chia seeds and hand roll into balls. Store in the fridge or freezer for safe-keeping and grab one anytime you need a boost.

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The content provided on this page is for informational purposes only and is not intended to be a substitute for professional medical advice. Please see your health professional for advice.

24 STOCKLAND | FOOD

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Check out your supermarket health food section to see what’s available

Sunflower kernels

A DOG’S (FRESH) BREAKFAST Our four-legged-friends deserve nothing but the best, so when you’re jazzing up that dog bowl come dinner time, take the opportunity to work in some delicious and nutrient-dense ingredients into their diet.

Where you can, steer away from overly processed foods and hidden nasties.

Instead, we recommend opting for fruits, seeds, vegetables, raw meats, and fresh fish as a decent balance of protein, vitamins, and carbohydrates can give pups a hit of extra vitality, longevity, healthier muscles, a more effective digestive system, and even a thicker, shinier coat!

Low on time? Pop fresh off-cuts into their usual dinner while you’re cooking (just make sure it’s dog friendly first) or use the recipe below for something simple, delicious, nutritious, and easy to store – bone appétit!

ANCHOVY AND SQUASH DOG BISCUITS Serves 30-40 biscuits Resting time 2 hours Cooking time 45 mins Total time 2 hours 55 mins

Ingredients 1 small butternut squash, peeled, seeded and cubed 1 small can of anchovy fillets in oil 1 large egg 225g rolled porridge oats 225g wholemeal flour, plus extra for rolling

Method Steam the squash for 15 minutes or until tender.

Meanwhile, place the oats in a food processor and pulse until ground to a coarse flour. Tip into a bowl and set aside.

When the squash is softened, transfer it to the food processor, add the anchovies and their oil and blend until smooth. Add the egg and blend again.

Add the ground oats and wholemeal flour and pulse until it forms a ball of dough, then wrap in clingfilm and chill in the fridge for 2 hours.

Preheat the oven to 180°C and line two baking trays with greaseproof paper.

Roll out the dough on a lightly floured surface and use a boneshaped cookie cutter to cut out the biscuits.

Transfer the biscuits to the prepared baking trays and bake for 15 minutes. Swap the trays over in the oven and bake for a further 10 minutes, or until the biscuits are completely dry and crisp.

Transfer the biscuits to a wire rack and leave to cool completely before storing in an airtight tin.

Bowled over Lucky for us, chic and affordable dog bowl options have never been easier to find. Here are our top picks!

WOOLWORTHS FRANKIE AND FRIENDS DOG BOWL $6.75

KMART PET BOWL CERAMIC LARGE $10.00

COLES LUX AND BONES MELAMINE DOG BOWL $15.00

Disclaimer: Prices and details correct at time of printing.

#foodincommon | stockland.com.au/food 25

Vegan peach tart with a gluten-free base Serves 8-10 people Prep time 45 mins Chilling time 4 hrs

Ingredients

Perfect for sharing with friends and then freezing the leftovers!

150g cups gluten-free rolled oats, plus extra to serve 3 ripe yellow peaches, halved, pitted, and thinly sliced 2 ripe white peaches, halved, pitted, and diced 16 large medjool dates, pitted 300g tinned pumpkin purée 1 tsp vanilla extract 3 tbsp ground flaxseed 4 tbsp unsweetened almond milk, plus extra as needed 1/2 lemon, juiced 2 tbsp raw maple syrup 800ml coconut milk, chilled overnight 1 handful of strawberries, sliced 1 handful of raspberries 1 handful of basil leaves

Method Preheat the oven to 200°C. In a food processor, pulse together the oats, dates, pumpkin purée, vanilla extract, ground flaxseed, and almond milk until a rough dough forms around the blades — add a little more almond milk if needed to bring it together.

Turn out the dough into a 20cm fluted pie dish, evenly pressing it into the base and sides with your hands and fingertips.

Combine two-thirds of the sliced yellow peaches with the diced white peaches, lemon juice, and maple syrup in a clean food processor.

Carefully open up the tins of coconut milk, scraping the thick creamy solids into the bowl of peach purée — reserve the coconut water for another use, such as smoothies. Whisk together the coconut cream and peach purée until evenly combined. Spoon into the baked tart, spreading it out evenly. Cover and chill for 4 hours.

Blend on high until smooth, adding a splash of water to bring it together if needed. Pass the purée through a sieve into a large mixing bowl.

When ready to serve, turn out the tart. Garnish with the remaining yellow peach slices and some strawberries, raspberries, basil leaves, and oats before slicing.

Bake until set and dry to the touch, 15-20 minutes.

Remove to a wire rack to cool.

26 STOCKLAND | FOOD

Cake hacks The unveiling of the cake is always the most exciting part of any children’s birthday party.

Here, we share some easy-to-follow shortcuts for whipping up a pièce de résistance that’s not only a joy to eat, but also fun (and easy) to create.

STACK ‘EM UP Ever wondered how your neighbour creates such a perfect cake base?

How each level is perfectly even with no visible crumbs? They’re probably stacking store-bought cakes together — and honestly, with a smooth and professional looking result, who could blame them?

To recreate at home, first work out how many layers you want your cake to be (or simply just how high). Then, head to your closest supermarket and buy enough premade sponge, mud or vanilla cakes to get you there.

Then using icing or thickened cream, stick them together – one on top of the other, covering with thick icing to hide the join lines.

FOR THE FUN OF IT...

JUST A LITTLE FROSTING...

Trains, echidnas, race cars, rainbows and even Shrek — nothing is off limits when it comes to the coveted novelty cake. So, next time you’re asked to create a masterpiece (or a minion) remember that almost anything can be carved out of simple pre-made sponge slabs. Just print out a 2D template (these can be found all over the web for free), place on top of the slab and cut around carefully.

Then cover with icing and use sweets to add on features like eyes and buttons — you wouldn’t believe the things you can create with a licorice allsort!

We hate to burst another bubble for you, but that amazing, thick, perfectly smooth icing you keep seeing around town? That’s probably store bought too. Check out the cake section at your local supermarket for a selection of ready-made frosting.

A handy tip is to empty the icing out of its container pre-application, and whip (by hand with a whisk or with an electric beater) before applying to your cake creation — making it smooth and easier to spread.

Our tip? Pre-made mud cakes or any cakes that come with icing are the easiest to work with as you don’t have to ice inbetween the layers.

Want more food inspiration?

For recipe ideas, food inspiration, and more, scan the QR code to sign up to the Stockland newsletter #foodincommon

For more kids party ideas head to the Stockland website!

#foodincommon | stockland.com.au/food 27

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