Stockland National | Summer of Food

SUMMER 2018/2019

MAGAZINE Packed full of delicious ideas to brighten up your summer

Eat, Enjoy & Entertain Seasonal recipes that steal the show

STOCKLAND

#AtoZofMmmm

d oo F f o r e m m u S It’s official, the dark and dreary days of winter are behind us and we’re embracing a bright and sunny disposition as we walk towards summer.

There’s more hours in the day, which means more opportunity to get outdoors and enjoy the fresh air. It’s the season for summer barbecues, pool parties, picnics in the park and sunset soireés.

And, what better way to embrace a never-ending summer than with plenty of delicious fresh food?

Inside this edition of Stockland’s Summer of Food magazine, you’ll find endless inspiration for all your foodie adventures this season. From kids food to summer drinks, fresh seafood and salads, delightful desserts and more, there’s something for everyone and every occasion. Plus, make fresh brews and chews like Miguel Maestre on page 10, find out how to put together the perfect grazing platter on page 14, and set the perfect table with our tips on page 24. So what are you waiting for? No matter how you celebrate summer, make sure it’s a delicious one!

4-5

SUMMER SALMON

CONTENTS

6-7

23

BARBECUE BURGER

8-9

SUPER SALAD

10-11

MIGUEL MAESTRE

12-13

DELICIOUS DESSERTS

20-21

SUMMER DRINKS

THE NEW SUPERFOODS

14-15

GRAZING PLATTERS

16-17

KIDS FOOD

18-19

CELEBRATE SUMMER

24-25

TABLE STYLING

26

INSTAGRAM TIPS

27

COMMUNITY INITIATIVES

BRING THE HEAT Stockland ambassador and celebrity chef, Miguel Maestre talks all things summer, food and good times!

My favourite time of the year is upon us and I am so excited for all the colour, zest and passion that cooking in the summertime brings. I love Australian food at all times of the year, but even more so in the summer.

To me, summer is all about spending quality time with friends and family and laughing and enjoying each others company. And, what better way to do that than with the addition of some beautiful fresh food?!

When it comes to good food and creating lifelong summer memories, I picture meals that are fresh, zesty, packed full of passion and different from your usual run-of-the-mill barbecue. My specialty is seafood, so a classic summer dish to me would have to be a seafood paella. In summer you have all the amazing calamari, prawns and beautiful fish, as well as all the stunning tomatoes that start to flourish.

These flavours typify summer in my opinion! Paella is the perfect summer dish that will define our Australian summer because everyone can get involved, you can serve it with sangria and it’s great for entertaining, too!

We’re also beginning to see plenty of new foodie trends emerge for summer with some of the most popular ones being poke bowls, matcha, grains and Mexican inspired food (the corn on the cob is back guys!) Raw vegetables are also finding their way onto grazing platters, in place of traditional crackers. Vegetables like carrot sticks, celery sticks and even little radishes are all perfect for dipping in hummus and sharing with friends! For dessert, don’t go past the old classics like pavlova and trifle – they are crowd pleasers that everyone loves.

No matter how you spend your summer, make sure it’s packed with beautiful food, great company and lots of laughter! Enjoy!

Miguel Maestre

stockland.com.au/food

3

tip >> IF YOU DON’T LOVE ZUCCHINI, TRY ADDING CARROT, CUCUMBER, RED CAPSICUM AND AVOCADO INSTEAD

4

STOCKLAND | SUMMER OF FOOD

n o m l a S r e m Sum HONEY MUSTARD SALMON WITH SUMMER VEGETABLE SALAD SERVES

6

PREP TIME

35 mins

COOKING TIME

15-20 mins

INGREDIENTS Whole salmon fillet with skin on (roughly 900g) ¼ cup whole grain mustard 3 tbsp honey 4 garlic cloves, minced 1 ½ tsp salt 1 tsp smoked paprika Cracked pepper (to taste) ¼ cup extra virgin olive oil 1 lemon (juice and zest) 2 medium zucchinis, ribboned 300g button squash, thinly sliced 500g cherry tomatoes, most halved with a few left whole Fresh dill and tarragon to decorate Toasted pistachios, roughly chopped

METHOD Preheat oven to 200C. Line a rimmed baking pan with baking paper.

In a small bowl, whisk the mustard, 2 tbsp of honey, garlic, ½ tsp salt, pepper and paprika until combined.

Place salmon fillet skin down on the baking paper. Top with sauce and spread out to cover the whole fillet. Bake in oven for 15-20 minutes, or until salmon flakes easily with a fork.

While salmon is baking you can prepare the salad. In a small bowl whisk together the olive oil, lemon juice, 1 tbsp of honey, 1 tsp salt and pepper until fully combined.

In a large bowl, toss sauce with the zucchinis, squash and tomatoes.

Serve salad directly on to the cooked salmon.

Sprinkle with fresh herbs – our top pick would be dill or tarragon! Sprinkle with toasted pistachios to decorate.

CHOOSING THE RIGHT CUT When it comes to choosing the perfect piece of salmon, head to your local fish monger or fish market for professional advice. There are a few key things to look out for; the eyes of the fish should be clear and bright and the skin should be moist. Salmon portions should have no browning around the edges and the fillet should spring back slightly when pressed.

COOKED TO PERFECTION There are many ways to cook salmon to perfection, but it can be a balancing act to get it just right. Try cooking it skin-side down in a pan for crispiness, in a slow cooker for poached perfection or simply baked in the oven – you’ll know it’s cooked perfectly when it flakes easily.

THE PERFECT ACCOMPANIMENT There’s plenty of amazing side dishes that complement salmon and enhance its natural flavour. There are classic combinations like asparagus, broccolini or roasted potatoes, or more complex flavours like horseradish, miso or pesto. Whatever you choose, serve with seasonal vegetables for an all-round, crowd-pleasing dish.

CRISPY AND CRUNCHY Firstly, if you want perfect crispy-skinned salmon, you must always use oil, even if you’re using a non-stick pan! Keep the pan at a medium-low heat (if it’s too hot, the skin will burn). Next, pat the skin dry and sprinkle with salt flakes. Place the fish skin side down in the pan – 90% of the cooking should be done with the skin side down, this is important! Finally, only turn the fish once, cooking for one minute on the other side, or until cooked to your liking.

Lightly char the lemon cut side down in the pan, to soak up all the delicious flavours stockland.com.au/food

5

r e g r u B e u c e b r a B

Is there anything more quintessentially 'summer' than a delicious gourmet burger?

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STOCKLAND | SUMMER OF FOOD

ITALIAN BURGER WITH MOZZARELLA, ROCKET AND PESTO SERVES

4

PREP TIME

10 mins

COOKING TIME

25 mins

MASTER THE BARBECUE Pay specific attention to a few details when it comes to barbecuing and turn your burger from 'good' to absolutely spectacular. First of all, start with the right meat – the more freshly ground the meat is, the more tender and flavourful the burger will be. Next, don’t overwork the meat, the more you handle it, the tougher it becomes.

Finally, don't make the common mistake of pressing down on your burgers when grilling – you'll lose all the juice and flavour!

INGREDIENTS

GO VEGAN

600g beef mince 150g fresh mozzarella, drained and cut into four slices 4 tbsp basil pesto 2 small vine tomatoes, cored, seeded and diced 1 small red onion, finely diced 1 handful basil leaves, finely chopped ½ lemon, juiced Olive oil, for brushing and drizzling 4 ciabatta rolls, split 1 large handful rocket, washed Salt Freshly ground black pepper

Looking for a vegan alternative to this delicious dish? Why not try creating your own vegan burger pattie by combining mushrooms, beans, onion, garlic, vegetable oil and fresh herbs.

Mushrooms are surprisingly similar in taste and texture to real meat and when combined with beans, you get a burger that's packed with protein and full of healthy goodness.

METHOD Scrunch together the beef mince with plenty of salt and pepper in a mixing bowl.

Divide into eight and shape into thin patties. Place a mozzarella slice on top of four patties and top with 1 tbsp basil pesto.

Top with the remaining patties, carefully sealing the beef around the mozzarella and pesto filling. Arrange on a plate, cover with plastic wrap, and freeze as you prepare the salad and preheat the barbecue.

Stir together the tomato, red onion, basil, lemon juice, and some salt and pepper to taste in a mixing bowl.

Cover and chill until ready to serve.

Preheat a barbecue to a moderately hot temperature; if using coals, wait until they are white hot.

BEST PAIRED WITH Burgers are one of those delightful meals that has hundreds and hundreds of delicious options.

So why not attempt to try them all this summer?

Some of our favourite burger combinations include: sweet potato and avocado, cranberry and brie, bacon and chipotle mayo, caramelised onions and potato chips (trust us!), tomato and mozzarella, eggplant and tzatziki and coleslaw and pickles. The opportunities are endless!

tip >> UNLIKE OTHER MEATS THAT COOK BETTER AT ROOM TEMPERATURE, KEEP YOUR BURGER PATTIES COLD UNTIL YOU PUT THEM ON THE GRILL. THIS HELPS THEM STAY TOGETHER, STOPS THEM FROM DRYING OUT AND LOCKS IN THE FLAVOUR

Remove the patties from the freezer and season with salt and pepper. Brush the grates of the barbecue with some olive oil.

Arrange the patties on the barbecue, cover, and cook until lightly charred, turning once, about 6-7 minutes.

Remove from the barbecue and cover loosely with aluminium foil to keep warm. Toast the ciabatta rolls on the barbecue, if desired.

To assemble, top the bottom halves of the buns with rocket leaves before sitting the patties on top.

Spoon some of the tomato salad on top and drizzle with olive oil. Serve with the tops of the rolls on the side.

stockland.com.au

7

mb strip s

Super Salad

d e d d e r For an extra protein kick, try add ing sh

a l r o n e chick

tip >> 8

STOCKLAND | SUMMER OF FOOD

CHOOSE BREAKFAST RADISHES FOR A HINT OF MILDLY SPICY FLAVOUR

DUKKAH-ROASTED CAULIFLOWER SALAD WITH CREAMY AVOCADO DRESSING SERVES

4

PREP TIME

10 mins

COOKING TIME

20 mins

INGREDIENTS

FEED THE WHOLE FAMILY

800g cauliflower florets 1 x 400g can of Borlotti beans ¼ cup olive oil 1 tbsp dukkah 1 tsp sea salt flakes 2 avocados, halved and quartered ½ cup natural Greek yoghurt 2 tbsp fresh mint 1 tbsp lemon juice ¼ cup water 1 bunch red radishes Spring onions to garnish

This vegetarian super salad is perfect for serving up to the whole family. It’s quick, easy to throw together, and would be perfect for a mid-week dinner or as an accompaniment to a summer barbecue. The kids will love the creamy avocado dressing (as you will, too) and the bright colours and vibrant flavours make for a fresh, crunchy dish that will become a staple for every summer to come.

METHOD Preheat oven to 220C. Line two large baking trays with baking paper and place cauliflowers and Borlotti beans on top. Drizzle with olive oil.

Top with dukkah and salt and toss to combine.

Roast in oven for 20 minutes or until golden brown.

For dressing, place half an avocado, yoghurt, mint, lemon juice and water inside a blender. Blend until smooth and creamy.

Top the baked cauliflower and beans with sliced radishes, mint leaves, spring onions and remaining avocado to serve. Drizzle dressing over.

FULL OF HEALTHY GOODNESS Not only is this salad packed full of flavour, it’s also filled with plenty of healthy goodness.

Avocados do not contain any cholesterol or sodium and are low in saturated fat – plus they contain more potassium than bananas! Cauliflower is great for reducing high blood pressure, helps to strengthen your immune system and keeps your bones healthy. Plus, Borlotti beans are full of protein and radishes are high in fibre, zinc and magnesium. The health benefits are endless.

VEGAN ALTERNATIVE Already perfect for vegetarians, this salad can also be altered for vegans, with the addition of coconut yoghurt in place of the Greek yoghurt. Or why not try a tahini dressing? Both are equally delicious!

did you know >> WITH SUPPLY CONTINUING TO SKYROCKET, AVOCADO PRICES WILL ONLY GET CHEAPER FROM HERE ON

Don’t forget to rub your avocado with lemon juice, so it doesn’t turn brown! stockland.com.au/food

9

l e u g i M e k i l t i Make He’s the celebrity chef with a passion for delicious fresh food and a vivacious personality to match.

Now, you can make it like Miguel Maestre, with these tasty recipes for the summer.

LAMB KOFTA AND BEETROOT PITA SERVES: 2 PREP TIME: 30 MINS COOKING TIME: 40 MINS

METHOD For beetroot pita, use the food processor and add beetroot and milk and process until smooth.

Roll it out on a smooth surface over a bit of flour.

INGREDIENTS Beetroot Pita: 1 medium beetroot, peeled, roughly chopped 1 tbsp milk 600g self raising flour 1 tbsp salt 1 pinch baking powder 500g natural greek yoghurt 1 pinch paprika 1 zest lemon ¼ bunch thyme, leaves only

Tzatziki: 250g greek yoghurt 2 baby cucumbers, seedless, grated ½ bunch mint leaves, finely chopped 1 garlic clove, finely grated ½ lemon juice Salt and pepper 1 tbsp extra virgin olive oil 1 pinch sumac

Kofta Mix: 500g lamb mince 4 tbsp ras al hanout spice mix 1 tsp smoked paprika Salt and pepper

Garnish: 1 bunch kale 2 tbsp ras al hanout Splash extra virgin olive oil ½ lemon juice

10 STOCKLAND | SUMMER OF FOOD

Add flour, salt, baking powder, yogurt, paprika and lemon zest and mix till combined into a dough consistency. Knead for two minutes onto a floured surface until elastic and smooth. Cut dough into 10 small pieces and roll out into 10 thin circles. Grill on a BBQ hot plate and set aside.

For the kofta mix, mix lamb mince and spices together in a mixing bowl until well combined.

Spread a thin layer of the raw kofta mix onto one side of the beetroot pita bread. Add a splash of olive oil to the BBQ plate and cook with meat side facing down until mince is crispy. Set aside.

To make tzatziki, mix all ingredients together in a bowl. To make garnish, chop ingredients and mix together. Grill on the BBQ until edges are slightly charred. Serve beetroot pitas with kale, tzatziki and a lemon wedge.

GARLIC PRAWNS SERVES: 1 PREP TIME: 4 MINS COOKING TIME: 3 MINS

INGREDIENTS 50ml extra virgin olive oil 12 large king prawns, peeled, de-veined 6 garlic cloves, finely chopped ½ bunch parsley, finely chopped Lemon wedges and fresh crusty bread, to serve

METHOD Heat oil in a small cast iron pan, clay dish or large frying pan.

Add prawns. Cook for about 3 minutes or until just cooked. Stir in garlic and parsley just cook for 30 seconds, squeeze lemon juice to finish.

Serve with fresh, crusty bread.

BERRY TRIFLE SERVES: 12 PREP TIME: 30 MINS

INGREDIENTS

FOR MORE GREAT RECIPES, PHOTOS AND VIDEOS FROM MIGUEL, HEAD TO STOCKLAND.COM.AU/MIGUEL

2 packets raspberry jelly crystals 2 punnets blueberries 2 punnets raspberries 50g shelled pistachios 100g caster sugar 1L thick custard, store bought 1L thickened cream 1 round sponge cake, store bought 12 tablespoons icing sugar 2 vanilla pods 1 punnet strawberries, hulled and halved 1 punnet strawberries, whole Mint leaves to garnish

METHOD Grab a trifle bowl approximately 20cm in diameter. Make the jelly according to packet instructions and pour into the trifle bowl. Add half a punnet each of raspberries and blueberries to the jelly liquid and rest the trifle bowl on an angle in the fridge. Leave to set in the fridge overnight.

To make the pistachio praline, place a lightly greased sheet of baking paper onto a baking tray. Spread pistachios over the paper.

Next, cut the sponge cake horizontally, making two thinner layers.

Place one of the layers on top of the custard.

Heat the caster sugar in a saucepan over a medium heat without stirring, until the sugar dissolves and liquid turns a deep brown caramel colour. Pour the mixture over the pistachios. Allow the caramel to set, then roughly chop into pieces.

To make the Chantilly cream, lightly beat the cream in a large chilled bowl until it begins to thicken. Add icing sugar and seeds scraped from the vanilla pods, beat until firm peaks form. Layer whipped cream on top of the sponge cake and then place strawberry halves around the trifle bowl, with the cut sides to the glass.

Once the jelly is set, pour thickened custard into the bowl until jelly layer is covered. Sprinkle the pistachio praline over the custard.

Repeat layers of whipped cream and strawberry halves.

Garnish with remaining whole mixed berries and mint leaves. stockland.com.au/food

11

TWICE AS NICE TROPICAL SUMMER SLICE SERVES

12

PREP TIME

30 mins

INGREDIENTS Base: 1 cup of dried apricots 1 cup of shredded coconut 1 cup of macadamias 4 tbsp olive oil Slice: 2 cups of raw cashews 1 fresh mango, diced ¹⁄4 cup coconut oil ¹⁄4 cup maple syrup 3 tbsp almond butter 1 tsp vanilla Two limes (juice and zest) 3 large passionfruits Handful of fresh raspberries Berry Salsa: 1 punnet each of blueberries, strawberries and raspberries, diced Half a lime (juice and zest) Fresh mint, finely sliced

METHOD Line the base and sides of a 23 x 13cm tin with baking paper.

Blitz all the base ingredients until the mixture just comes together. Press into your container and pop into the freezer.

Blitz slice ingredients (except passionfruit and raspberries) together.

Stir in the passionfruit pulp by hand.

Remove base from freezer and spread mixture evenly over your base. Press the fresh raspberries into the mixture.

Place into freezer to set overnight.

Before serving, combine all berry salsa ingredients and add to the top of the slice along with any fresh fruit, nuts and edible flowers.

12

STOCKLAND | SUMMER OF FOOD

Some would argue that dessert is the best part of any meal and, to be honest, we couldn’t agree more! Forget chocolate cake and step it up a level with these bright delights.

treat yourself >> NOT ONLY IS THIS SUMMERY SLICE BRIGHT AND FRESH, IT’S VEGAN, TOO!

uts

Y o g n e u z rt Do o rF n

FROZEN YOGURT DONUTS INGREDIENTS 500g Greek or coconut yogurt Frozen raspberries 45g pistachios 2 tsp raspberry jam

METHOD Combine the yogurt and raspberry jam. Roughly chop the pistachios and frozen raspberries and place them into the donut molds. Fill molds with the yogurt and jam mixture.

Place molds into the freezer to set for four hours.

SERVES

16

PREP TIME

Once set, remove from the freezer and serve.

10 mins stockland.com.au/food

13

@PLATTERUPCO

tip >>

Add grapes and berries for a hint of freshness

NEVER SKIMP ON QUALITY WHEN IT COMES TO CHOOSING YOUR PRODUCE. FRESH FRUIT, HIGH QUALITY CHEESE AND HANDMADE DIPS WILL TAKE YOUR PLATTER TO ANOTHER LEVEL

g n i z a r G f O n o s a Se

tip >> USE A DIVERSE RANGE OF INGREDIENTS TO KEEP IT INTERESTING AND ADD COLOUR WHERE POSSIBLE. AFTER ALL, PEOPLE EAT WITH THEIR EYES!

14 STOCKLAND | SUMMER OF FOOD

Invest in a good, solid timber board that will see you through every occassion.

T he bigger, the bett er!

@PADDOCKANDPITCHFORK

The party season is fast approaching and that means there’s plenty of mouths to feed. But, step away from the Jatz crackers and cheese cubes, the new party platter is fresh, bespoke and rich in detail.

@PLATTER_OF_PLENTY

@PADDOCKANDPITCHFORK

tip >> KEEP EVERYTHING BITE-SIZED. NO ONE WANTS TO STRUGGLE WITH SOMETHING THAT’S AWKWARD TO EAT. ONE OR TWO BITES, MAXIMUM

@THEVEGETABLEADDICT

@THEVEGETABLEADDICT

tip >> MAKE A LIST OF ALL YOUR INGREDIENTS AHEAD OF TIME AND REMEMBER – MORE IS MORE! THE PERFECT PLATTER IS MORE VISUALLY APPEALING WHEN THERE’S NO BLANK SPACES, SO PILE IT UP, DON’T SPREAD IT OUT!

Ensure you have a hard, soft and washed-rind cheese on your spread

It’s stone fruit season and you can’t go past a good, fresh Bowen mango in the summertime stockland.com.au/food

15

Kids in the kitchen LITTLE CRITTERS SERVES

As many as you like

PREP TIME

20 mins

INGREDIENTS Celery stalks, cut to various lengths Smooth peanut butter or cream cheese, at room temperature Sliced fruit or vegetables of your choice (for snails) Cucumber

Kiwi fruit Cherry tomatoes Cashews Blueberries Candy eyes Prepared icing

METHOD For Snails:

For Caterpillars:

Fill celery stalks with peanut butter or cream cheese.

Fill celery stalks with your dip of choice.

Place a single slice of your chosen fruit or vegetable in the dip to create the shell. Place a cashew at one end of the stalk for the head of the snail and use a small amount of your icing to secure the candy eyes. Chill to set.

Top with blueberries, grapes or tomatoes. Use different coloured fruits for the body and the head.

Use a small amount of icing to glue the candy eyes on to the head.

FRUIT POPS SERVES

10

PREP TIME

90 mins

INGREDIENTS 3 large bananas, halved Punnet of strawberries with tops cut off 2 large oranges, segmented 700g Chocolate melts (white, milk or dark) Assorted toppings (sprinkles, chopped nuts etc.)

Wooden popsicle sticks or skewers

METHOD Skewer each piece of fruit with popsicle sticks or skewers. Place tray of fruits in the freezer for one hour.

Meanwhile, begin melting your chocolate in microwave safe bowls on a high heat for 30 second increments. Stir until chocolate is completely melted and smooth.

Dip your fruits in the melted chocolate, making sure to evenly cover the fruit. Then, sprinkle your topping of choice over the chocolate.

Place back in freezer to set for 20 minutes, then serve and enjoy!

16 STOCKLAND | SUMMER OF FOOD

RAINBOW PIZZA INGREDIENTS

METHOD

½ cup pizza sauce 1 thin crust pizza base 1 cup grated mozzarella cheese 1 cup green capsicum, diced 1 cup pumpkin, diced and steamed for 10 mins 1 cup cherry tomatoes, diced 1 x 125g tin of sweetcorn, strained ½ red onion, diced

Preheat the oven to 200C and prepare pizza base on baking tray with baking paper. Spread pizza sauce evenly across the base and add grated cheese on top.

Layer each vegetable according to colours of the rainbow starting with red, then orange, yellow, green and finally purple.

Af un

and

chee k y

! s e i g way to g et the kids to eat their veg

Cook for 10-15 minutes or until cheese is melted and vegetables have softened. Cool for 1-2 minutes before cutting and serving.

SERVES

4-6

PREP TIME

15 mins

COOKING TIME

25 mins

stockland.com.au/food

17

“MANGOES, MANGOES, MANGOES!!

Easily my favourite way to celebrate Summer through food is with a juicy, fresh Aussie mango. Either in a

mango salad, a chicken and coconut curry or just a plain and simple mango!”

Tim, Stockland Burleigh Heads

“Cheesecake. You name it, I’ll try to put it in a cheesecake. Even if dinner doesn’t go to plan, dessert will save the day.”

Stephanie, Stockland Cleveland

HOW DO YOU CELEBRATE SUMMER? We asked local Stockland customers to tell us how they celebrate summer through food, wine and good times.

Jump on to your socials to share how you celebrate summer through food using the hashtag #AtoZofMmmm.

“I like my food in summer to be colourful and easy to eat. On a hot summer night there is nothing better than chilling out with family and friends, EATING A FRESH FRUIT PLATTER AND ENJOYING A DRINK.” Alison, Stockland Wendouree

“I love refreshing and spicy food for summer.

I love prawn mango salads with chopped fresh chilli or Vietnamese beef pho with chopped chilli. Yum!” Citra, Stockland Gladstone

“I’m a massive sweet tooth, so summer for me means yummy desserts. Pavlova covered in fresh fruit, drizzled with passionfruit pulp and mint!”

Henry, Stockland Shellharbour

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STOCKLAND | SUMMER OF FOOD

“By inventing and cooking my own vegan twists on my families traditional Italian recipes!

Above is a photo of my vegan Carbonara with coconut milk.”

Sarah, Stockland Baulkham Hills

“It may look innocent enough, but my husband and I douse our fruit salad in Grand Marnier to give it an extra kick!”

Anne, Stockland Nowra

“With a tasting plate and a nice glass of Chardonnay.”

“To me, Australian summer is about three things - GREAT WEATHER, GREAT FOOD AND GREAT COMPANY. What better way to combine all three than with a picnic in the park!

My family love to eat, so we always prepare for a picnic together by preparing our favorite summer recipes — creamy potato salad,

chicken and cabbage slaw sandwiches and, of course, my signature cob loaf spinach dip! Yum!” Bethany, Stockland Baulkham Hills

Virginia, Stockland Wendouree

“Flavour, colour and vibrance! These sum up my delicious peach cupcakes. Made with fresh peaches from my local green grocer of course!”

Jerry, Stockland Baldivis

“SUMMER = SEAFOOD BARBECUES!! Entertaining neighbours, friends and family with a seafood barbecue spread with all the trimmings. The kids love to get involved in helping to prepare the food, too. Their personal favourite is salt and pepper squid – and it’s super easy for them to mix together the squid with flour, salt, black pepper, oregano and a touch of mild spice mixture.”

Jane, Stockland Merrylands

“I MAKE A RAW MANGO DRINK CALLED ‘AAM PANNA’, which is an Indian drink that combats heat, heat related tummy upsets etc. It is made with green mangoes roasted or boiled, the pulp is then mixed with asafoedita, salt, sugar, black pepper powder and cumin powder.

It is drunk cold with a dash of lime and mint leaves diluted in water.”

Richa, Stockland Gladstone

“A glass of wine by the beach. How peaceful, relaxing and summery. And don’t forget the antipasto platter complete with dips, fruit, cheeses, cured meats and olives.

Check out this photo by Whale Beach last year. Pure bliss!”

Peter, Stockland Balgowlah

Win 1 of 20 $100 gift cards To enter, simply follow these instructions: 1. Like your local Stockland centre’s Facebook page 2. Find the Summer of Food magazine launch post 3. In the comments, upload a photo of your favourite summer food Competition ends 31 January 2019. Only participating centres.

By entering, you agree to the T&C’s – available at stockland.com.au/summeroffood

stockland.com.au/food 19

H appy Hour Get ready to play mixologist! With plenty of hot summer days ahead, there’s nothing quite like a refreshing drink to cool you down.

WATERMELON & LIME REFRESHER

CITRUS SMOOTHIE

For a twist on the classic lemon and soda recipe, why not try refreshing watermelon and lime instead? This super easy recipe works as a mocktail or as a cheeky cocktail, with the addition of vodka or gin.

There’s nothing quite like a citrus hit to remind you of summer. If you prefer something a little more on the tangy side, this refreshing and energising smoothie is the perfect post-beach drink.

INGREDIENTS

INGREDIENTS 1 orange, peeled, cubed ¹⁄₄ lemon, peeled, cubed ¹⁄₂ cup pineapple, cubed ¹⁄₄ cup frozen mango ¹⁄₄ cup lime juice ¹⁄₂ cup coconut water Crushed ice

STRAWBERRY & RASPBERRY CRUSH The ultimate morning pick-meup, this dairy free smoothie is perfect for an on-the-go breakfast or an afternoon by the pool with friends. For a little extra zing, try adding some raspberry sherbet and a squeeze of lemon juice, too.

4 cups soda water Juice of 2 limes Lime wedges ¹⁄₄ watermelon, cubed ¹⁄₄ cup elderflower cordial Fresh mint leaves Ice cubes ¹⁄₂ cup vodka or gin (optional)

INGREDIENTS 2 cups frozen raspberries 2 cups frozen strawberries ¹⁄₂ cup pomegranate juice ¹⁄₄ cup lemonade Plenty of ice

20 STOCKLAND | SUMMER OF FOOD

Invest in intricate glassware and some bamboo or paper straws to take your drink to the next level

GRAPEFRUIT TWIST SERVES

2

PREP TIME

5 mins

INGREDIENTS 2 large pink grapefruits, juiced 2-3 limes, juiced 2 tbsp honey 1 cucumber, sliced ¹⁄3 cup white rum (adults only!)

White sugar Fresh mint leaves Sparkling water

METHOD Combine grapefuit and lime juice together.

Stir in the honey until dissolved. You can slightly microwave the mixture to dissolve the honey if need be.

For the alcoholic version, shake a handful of ice, half the white rum and half of the juice mixture with a handful of fresh mint leaves in a cocktail shaker. If you don’t have a cocktail shaker, use a glass jar with a tight fitting lid. Do this for each drink with the remaining rum and juice mixture.

Line the rim of your cocktail glass with white sugar then pour the mixture into each glass.

Top off with sparkling water, sliced cucumber and more fresh mint leaves to decorate. stockland.com.au/food

21

Your place for the perfect gift The Stockland Gift Card is accepted at over 3,000 participating retailers in Stockland Shopping Centres. It is a perfect gift that can be used for purchases of fresh food plus fashion, homewares, eating out and so much more.

Purchase your Gift Card from the Customer Care Desk at your local Stockland centre.

stockland.com.au

EAT GOOD, FEEL BETTER

tip >> CAMU CAMU

IS VERY SOUR ON ITS OWN, SO TRY A PILL OR POWDER FORM INSTEAD

Each year, new and improved superfoods hit the scene and this season is no different. Say so-long to acai and goji berries, these are the nutrient packed ingredients to have on your radar.

tip >> ADD BAOBAB POWDER TO YOUR PREWORKOUT SMOOTHIE TO HELP WITH MUSCLE ACHE

BAOBAB Baobab is the fruit of Africa’s ‘Tree of Life’ and is the only fruit in the world that dries naturally on the branch of the tree. Dried baobab fruit powder contains more antioxidants than any other fruit and is high in Vitamin C, potassium, calcium, magnesium and protein. It can help to restore skin complexion and improve elasticity, heal damage, aid in digestion and fight aging, too.

Hello Vitamin C! This tiny little super-fruit contains more Vitamin C than any other plant in the world. Originally coming from the Amazon rainforest, this sour fruit is full of antioxidants, helpful in boosting energy, supports healthy blood pressure, improves cardiovascular health, aids in weightloss and can even assist with the treatment of asthma.

tip >> ADD TO

HOT HONEY LEMON TEA TO HELP FIGHT THE FLU

ELDERFLOWER

AVOCADO OIL From coconut oil to grapeseed oil and everything in between, the health benefits of oils are endless. And now, the humble avocado is joining the ranks.

Avocado oil has plenty of evidence-based health benefits.

Some of which include reducing cholesterol, improving heart health, helping reduce the symptoms of arthritis and aiding in the prevention of gum disease.

CAMU CAMU

tip >> AVOCADO OIL IS FULL OF HEALTHY FATS! USE IT AS A SUBSTITUTE FOR VEGETABLE OIL OR BUTTER

Did you know that Elderflower has amazing antiviral properties? It’s great for fighting the common cold and flu as it aids swollen sinuses and a sore throat. It also helps with bronchitis, diabetes and can also be used as a diuretic, on the skin for joint pain, and as an anti-inflammation tool for swelling.

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All Abougt Entertainin

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SET THE MOOD Candles are the perfect way to create atmosphere and ambience at a dinner party.

Pillar candles make great centre pieces and tealight candles are subtle, dainty and perfect gap-fillers.

Setting the scene for a long lunch or special dinner party starts with a Hamptons inspired table, adorned with love and personal touches.

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MAKE IT PERSONAL For an extra personal touch, why not try DIY’ing your own name cards? Simply take a wide leaf, a gold Sharpie pen and gold spray paint and try your hand at a little calligraphy. It’s a thoughtful touch and completely unique to you.

24 STOCKLAND | SUMMER OF FOOD

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POP OF COLOUR Sometimes even the simplest things, make the most impact. A blue ceramic bowl filled with whole lemons is a striking and effective way to inject colour to your table.

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NEW NAPERY Natural fibres are right ontrend for summer. Go for cotton, linen and jute fibres for a fresh and summery approach. Blue and white tones complement each other beautifully.

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CENTRE PIECE You don’t have to blow the budget to create a centre piece that will wow your guests. Simply slice 3-4 lemons and wedge against the glass of your vase. Fill with fresh blooms and there you have it! We promise your guests will be impressed.

Floral and gold is a match made in heaven

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A LITTLE LAYERING

FLOWER POWER Fresh flowers are a nonnegotiable when putting together the perfect table for entertaining. An all-white colour palette will never date and allows you to play with bright colour in other areas of the table.

Anchor your table with symmetrical styling pieces

Add height and dimension to your table by layering your dinnerware.

This gives the guests an indication of how many courses you’ll be serving and the contrasting colours elevates your setting to another level in terms of class and sophistication.

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DIY NAPKIN RINGS Using some extra fresh flowers and some florists tape, you can transform a boring gold napkin ring into something a little more unique. It will only take you an extra 15 minutes and sometimes, it’s the special little touches that people remember the most!

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TEXTURE Introduce texture in the form of woven straw.

It’s the perfect summer material and will complement the yellow and blue tones perfectly.

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GO FOR GOLD Forget standard silver cutlery, this summer we’re going bold with gold. We love the touch of glamour that gold flatware adds to the table and the best part is, it goes with almost every colour palette! stockland.com.au/food 25

FOR THE FOODIES Eating good has never looked more delicious! Five of Australia’s top food-grammers tell us their tips for capturing the perfect Insta-snap.

“Use colourful food items as much as possible!”

“Take your time and line the shot up so everything is in focus “

@pheebsfoods @young_rebecca

“Indirect light makes food look beautiful, bright and drool worthy”

“Don’t make your food look too perfect”

@naturally_nutritious

26 STOCKLAND | SUMMER OF FOOD

“I love to shop in thrift shops and salvage yards to find unique backdrops and food styling props to make my food images unique.”

“Incorporating as much diversity in the colours of food you eat typically makes your meal more nutritious! And it looks great, too!”

@bianca_eats

“Find the tastiest part of the dish to photograph. We all have a ‘good’ side, so give your food the same treatment.”

“Vibrant food will capture the attention of anyone scrolling past”

“Position your food next to a window but try to avoid direct sunlight. Use subtle spills and sprinkles to create a ‘lived in’ feel.”

@thehealthyhunter

“Use colour to bring dishes to life. This is super easy to achieve when you’re cooking with great fresh produce.”

Stockland in the Community We spoke to Stockland CARE Foundation Manager, Bonny Bayne, to find out more about the great community-building work that Stockland does and how food is a significant part of that.

What is Stockland’s goal for their work in the community?

How important is food as a communitybuilding tool?

Our goal is to create and shape communities that thrive now and into the future. We seek to achieve this goal at our retail town centres by focussing on health, wellbeing, community connection and education.

We believe in programs that bring people together, and food is one way that families, friends and communities come together.

It nurtures a sense of belonging and inclusion. If a community eats well, they are more likely to enjoy enhanced physical and mental wellbeing which in turn supports their social wellbeing.

How does this relate to Stockland’s partnerships in Retail?

Stockland’s retail partnerships embrace these focus areas – from our Heart Foundation Program which supports walking groups in 18 of our shopping centres, our Stockland CARE Grants program in which we award local organisations around our retail assets up to $1,000, our 11 inclusive Livvi’s playspaces which cater to children of all abilities, our partnership with Redkite as part of the Stockland CARE Foundation or our food partnership with Jamie’s Ministry of Food.

Tell us more about the food partnership with Jamie’s Ministry of Food Australia (JMOF): JMOF provides educational programs and cooking schools focussing on healthy eating and nutrition. These programs are activated through mobile kitchens and purpose built facilities allowing them to deliver handson cooking courses, localised cooking demonstrations and Jamie’s ‘Learn Your Fruit & Veg’ school incursion programs. We have also collaborated to produce exclusive “how to” cooking content. Jamie’s, in their words has ‘the ability to plate up the good for our kids and ourselves, to slow and eventually stop the obesity epidemic taking over Australia’.

Learn more at stockland.com.au/jamies.

You mentioned Stockland’s Foundation, can you tell us a little more about this?

The Stockland CARE Foundation is a charitable trust set up for the purposes of delivering infrastructure, programs and initiatives that improve the health, wellbeing and education of communities in and around our assets. The Foundation works with our partners to amplify our existing community contributions. The key partners are: Redkite: For over 30 years, Redkite has been providing essential support to children and young people with cancer, as well as their families. Redkite is there through the whole cancer journey, from the moment of diagnosis until after treatment finishes.

Touched by Olivia Foundation: They advocate for an inclusive society, through their national network of inclusive playspaces for children of all abilities.

How can readers learn more about Stockland Community Programs?

To learn more about our community programs including the Grants Program, National community partnerships and Stockland CARE Foundation partners please visit stockland.com.au/community. stockland.com.au/food 27

Want more food inspiration?

Find out where to buy fresh food at your local Stockland centre at stockland.com.au/shop

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

Be inspired by more great recipes at stockland.com.au/food

Watch exclusive how-to video content at stockland.com.au/jamies

stockland.com.au