Stockland National | Summer of Food 2019

SUMMER 2019/2020

r e m m u S of Food

MAGAZINE

bursting with refreshing frozen treats

and zesty seasonal recipes the whole family can enjoy

Plus your guide to creating a tablescape with WOW

FACTOR

Perfect for summer entertaining STOCKLAND

#AtoZofMmmm

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Summer of Food

Summer is here and with plenty of long days and warm nights ahead, we’ve officially said solong to brisk mornings, grey weather and extra blankets. And, as the festive season gets into full swing and your social calendar is on the rise along with the mercury, we’re embracing all the seasonal flavours of summer. It all starts here, with the delicious recipes that you’ll find in the following pages.

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Inside this edition of Stockland’s Summer of Food magazine, there’s plenty of inspiration to keep you celebrating all season long. From frozen treats and healthy snacks, to easy dinner concepts and barbecue ideas, you’ll have plenty of reason to enjoy a summer filled with beautiful food, great company and plenty of laughter.

Plus, discover a tasty dish from celebrity chef Miguel Maestre on page 12, get creative with some of our summer barbecue ideas on page 18, learn more about our Stockland partnerships on page 20 and gather your nearest and dearest for the ultimate summer dinner party on page 24.

So, get outdoors, get creative and let the good times roll this summer. After all, it’s the season of celebration! Enjoy.

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DISCOVER THE RECIPE FOR OUR COVER DISH AND OTHER DELICIOUS IDEAS AT STOCKLAND.COM.AU/FOOD

CONTENTS 4-11 12-13 14-17 18-19 20-23 24-25 26-27 2

STOCKLAND | SUMMER OF FOOD

AS COLD AS ICE MIGUEL MAESTRE FRESH & HEALTHY SUMMER BBQ CARE FOUNDATION TABLE STYLING ONLINE INSPIRATION

SEASON OF FLAVOUR Miguel Maestre talks summer flavours, delicious dishes and all-round good times with your loved ones.

It’s no secret that summer is my absolute favourite time of the year, especially in Australia. With the gorgeous hot weather comes plenty of colour, zest and passion – so what’s not to love! It’s the season where you can gather all of your friends and family and create lifelong memories over some delicious food and drink.

When it comes to a sweltering summer day, there’s one thing I always think of – frozen treats! I’m talking ice cream, granita, sorbet and ice blocks. All the good stuff! For a healthier option, these days it’s easy to substitute certain heavier ingredients in your frozen treats with some lighter alternatives such as coconut water, almond milk and plenty of fresh fruit.

For recipes, photos and videos from Miguel, head to

stockland.com.au/miguel

One dish I love to make for my family in the summertime are my BBQ Cauliflower Steaks. With a sticky soy sauce and coriander pesto, they’re always a crowdfavourite and look pretty special when they’re plated up, too! I challenge all vegetarians and meat-lovers alike to give them a red-hot go. Check out the recipe on page 12. Don’t forget to snap a photo of your finished creation and upload it to Instagram with the tag #stocklandfood. I’d love to see how it turns out!

Whatever your summer involves, make it a tasty one!

Until next time, happy eating friends.

Miguel Maestre stockland.com.au/food

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e c I s A d l o As C

When the temperature starts to soar it’s time for something icy. There’s something here for the kids and optional add-ons for the grown-ups. Perfect for those lazy, lingering Sunday lunches.

MANGO ICE BLOCKS WITH POMEGRANATE SERVES

6

PREP TIME

10 mins

FREEZING TIME

4 hours

INGREDIENTS 2 medium mangoes, pitted, peeled and cubed ¹/3 cup caster sugar 250ml water 1 small pomegranate, seeded

METHOD Purée the mango, sugar and water in a food processor until smooth.

Tip into a jug and stir in the pomegranate. Pour mixture evenly into six silicone ice block moulds.

Freeze for one hour. Add sticks into the ice blocks and return to the freezer until they are set and frozen, about three hours.

Remove from the freezer five minutes before popping out and serving.

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STOCKLAND | SUMMER OF FOOD

TANGERINE AND DARK CHOCOLATE ICE BLOCKS MAKES

8

PREP TIME

15 mins

FREEZING TIME

8+ hours

INGREDIENTS 10 tangerines, peeled and chopped 100ml orange juice 100g good quality dark chocolate 50g raw and unsalted pistachio nuts, toasted and finely chopped

METHOD Place chopped tangerines in a blender with the orange juice. Blitz until you have a smooth purĂŠe. Strain the mixture and pour it into eight ice block moulds. Return to freezer and after 30 minutes, place a stick into each mould. Freeze until completely frozen.

Melt the dark chocolate in a glass bowl over a pot of simmering water and set aside to cool, but not harden.

Run cold water over the moulds to release the ice blocks. Dip the ice blocks into the melted chocolate and sprinkle with pistachio nuts to finish. Serve immediately. stockland.com.au/food

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RASPBERRY AND YOGHURT ICE CREAM SERVES

4-6

PREP TIME

10 mins

FREEZING TIME

4 hours

INGREDIENTS 3 cups vanilla yoghurt 180ml full cream milk ¹/3 cup caster sugar 450g frozen raspberries, thawed 2 tbsp freeze-dried raspberries, crushed or chopped

METHOD Combine the yoghurt, milk, and sugar in a large mixing bowl, stirring until sugar dissolves.

Place thawed raspberries in a food processor abd blitz until smooth. Strain the purée through a fine sieve into the bowl of yoghurt. Stir well.

Pour the mixture into a freezer-safe dish, topping with the freeze-dried raspberries. Cover and freeze until firm, about 3-4 hours.

Remove from the freezer five minutes before serving.

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STOCKLAND | SUMMER OF FOOD

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POMEGRANATE AND WATERMELON SORBET SERVES

8

PREP TIME

15 mins

FREEZING TIME

8+ hours

INGREDIENTS

METHOD

1 large watermelon

Peel, cube and seed the watermelon. Place in a blender and blitz until smooth.

1 pomegranate, seeded 200ml sugar syrup (see recipe p7) 40ml liquid glucose

To make sugar syrup, place 100ml water, 100ml granulated sugar and a squeeze of lemon juice in a small pot over medium heat. Stir continuously until the sugar has dissolved.

Bring to the boil and simmer for two minutes. Remove from heat and set aside to cool.

1 extra-large egg white

Mix together the watermelon juice, pomegranate, sugar syrup, glucose, egg white and lemon juice.

Juice of one lemon

Pour into an ice cream churner and churn until frozen and fluffy.

Scoop into a container and freeze until ready to serve.

FOR THE ADULTS Add a dash of sakĂŠ to the mixture before freezing. stockland.com.au/food

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KIWI FRUIT AND CUCUMBER GRANITA SERVES

4-6

PREP TIME

15 mins

FREEZING TIME

8+ hours

INGREDIENTS ยน/2 cucumber 6 kiwi fruits, peeled and halved Frozen juice of two limes

METHOD Grate the cucumber into a strainer placed over a bowl. Strain the cucumber, retaining the liquid.

Place the kiwi fruits, cucumber juice and lime juice into a blender and blitz until smooth.

Strain and pour into a 2L ice cream container.

Freeze the mixture. During the freezing process, use a fork to break down the ice crystals to form a granita. Repeat this process twice while freezing.

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STOCKLAND | SUMMER OF FOOD

For the adults!

GRAPEFRUIT AND CHAMPAGNE ICE POPSICLES MAKES

6

PREP TIME

20 mins

FREEZING TIME

5 hours

INGREDIENTS

METHOD

250ml fresh pink grapefruit juice 3 tbsp vodka or grapefruit vodka 1 tbsp caster sugar 250ml champagne, chilled

Gently stir together the grapefruit juice, vodka and sugar until the sugar dissolves. Gently and gradually stir in the champagne.

Pour mixture into six silicone ice block moulds. Freeze for one hour.

Remove from the freezer and add paddlepop sticks. Return to the freezer until set, about 3-4 hours.

Remove from the freezer 5-10 minutes before serving.

A zesty treat for

joy! to en

the a dult s

stockland.com.au/food

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COCONUT AND LIME SORBET MAKES

2L

PREP TIME

15 mins

FREEZING TIME

8+ hours

INGREDIENTS 4 x 400ml tins coconut milk 385g tin condensed milk 200ml sugar syrup (see recipe on page 7) 40ml liquid glucose Juice of two limes 1 extra-large egg white

METHOD Mix together the coconut milk, condensed milk, sugar syrup, glucose, lime juice and egg white.

Place the mixture in an ice cream machine and churn until it is thick and fluffy, but not completely frozen. Remove from the churner and place in a container. Freeze overnight before serving.

FOR THE ADULTS Try adding a splash of gin to the sorbet mixture.

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BLUEBERRY, YOGHURT AND PASSIONFRUIT POPS MAKES

4

PREP TIME

15 mins

FREEZING TIME

15 mins

INGREDIENTS 200g frozen blueberries 500g low-fat yoghurt Pulp of three passionfruits 100g fresh blueberries

METHOD Place the frozen blueberries in a blender and blitz to a smooth purée and set aside.

Mix together the yoghurt and passionfruit pulp, and fold in the blueberry purée and fresh blueberries to create a blueberry swirl. Pour into moulds and freeze. After 30 minutes, place a paddlepop stick in each mould and freeze until solid.

Dip the ice blocks in cold water to loosen from the moulds and serve immediately.

FOR THE ADULTS Add 10ml cassis liquor to the frozen blueberry purée before freezing.

stockland.com.au/food

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STOCKLAND | SUMMER OF FOOD

MIGUEL’S

Q B B y o S y k c Sti s k a te S r e w o fl Cauli MAKES

8

PREP TIME

5 mins

COOKING TIME

5 mins

INGREDIENTS 2 heads cauliflower, white, green or purple 5 tbsp kecap manis or sweet soy 2 tbsp white sesame seeds 1 tbsp sesame oil 2 tbsp palm sugar 1 tsp salt flakes Zest and juice of one lemon 1 bunch coriander, washed and roughly chopped ½ cup toasted cashews ½ bunch Vietnamese mint, roughly chopped 4 tbsp olive oil

METHOD Preheat the grill to medium heat. Slice the cauliflower into thick steak slices. Place in a baking dish and pour over the sweet soy sauce, sesame seeds, sesame oil, palm sugar, salt, lemon zest and juice. Mix well. Shake off excess marinade and grill for two minutes on each side, basting on any excess marinade with a brush.

In a food processor add coriander, cashews, mint and olive oil to make pesto. Process until combined.

Serve with lime wedges, thinly sliced watermelon radish and red chilli.

stockland.com.au/food

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Perfect for a su

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h t i f r w i e e n u d c s e b r a b er

PEA HUMMUS WITH AVOCADO AND RADISHES SERVES

4

PREP TIME

15 mins

INGREDIENTS For the hummus 250g frozen peas, thawed ¹/2 cup tahini 60ml warm water 2 tbsp flat-leaf parsley, chopped 1 large garlic clove, chopped 2 ¹/2 tbsp extra virgin olive oil, plus extra for brushing 1 ¹/2 tbsp lemon juice ¹/2 tsp salt

TO SERVE ¹/2 baguette, cut into thick slices 1 large ripe avocado, halved, pitted, peeled and sliced 1 large handful red radishes, quartered Lamb’s lettuce

METHOD For the hummus: combine 200g peas with the remaining ingredients for the hummus in a food processor or blender.

Cover and blend on high until smooth, scraping down the sides as needed. Chill, if desired.

To serve: when ready to serve, brush the baguette slices with olive oil. Toast under a preheated grill until goldenbrown, turning once, about 2-3 minutes.

Turn out the hummus onto a serving plate and garnish with the remaining peas.

Serve with the toasted baguette slices, avocado, radishes, and lamb’s lettuce.

stockland.com.au/food

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SUMMER RAINBOW SALAD SERVES

4

PREP TIME

15 mins

INGREDIENTS 2 tsp Dijon mustard 2 tsp honey 2 tbsp apple cider vinegar 120ml olive oil 1 tbsp sesame seeds 200g baby spinach, washed 1 large watermelon radish, peeled and julienned 200g frozen peas, thawed 1 ripe mango, pitted, peeled and diced 1 cup blueberries 125g blue cheese Salt Freshly ground black pepper

METHOD Whisk together the mustard, honey and vinegar with ¹/4 tsp salt and ¹/8 tsp pepper in a mixing bowl.

Gradually whisk in the olive oil until the dressing is emulsified and thickened.

Whisk in the sesame seeds.

Divide the spinach, radish, peas, mango, blueberries and blue cheese between four plates.

Spoon over the dressing before serving.

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s ll o R e c i R w o b n Rai Sauce w e h s a C h t wi

SERVES

6

PREP TIME

45 mins

INGREDIENTS

METHOD

For the sauce

For the sauce: combine all the ingredients for the sauce in a food processor or blender. Purée until smooth, adding more coconut milk as needed to achieve the right consistency. Pass through a fine sieve into a bowl. Cover and set aside until needed.

1 tbsp sesame oil 165g unsalted cashews, soaked in hot water for 15 minutes and drained 200ml coconut milk, plus extra as needed 2 tbsp cashew butter 2 tbsp soy sauce 1 lime, juiced Pinch sugar For the rolls 200g vermicelli noodles 2 candy cane beetroots, scrubbed 12 rice paper sheets, kept under a damp cloth 500g extra-firm smoked tofu, drained and cut into strips 1 red cabbage, shredded 3 large carrots, peeled and julienned 1 bunch coriander, chopped roughly, plus extra to serve To serve Mixed sesame seeds 1 handful mint leaves

For the rolls: place the noodles in a bowl and cover with hot water. Let soften for 6-8 minutes.

Drain the noodles and transfer to a bowl of cold water. Drain again and spread out on kitchen paper to soak up excess liquid.

Finely slice the beetroot on a mandolin, set to a very fine setting. The slices should be paper thin.

Briefly dip a sheet of the rice paper a third of the way into a bowl of hot water. Turn and dip the remaining section before placing on kitchen paper to drain.

Place a tofu strip on the bottom third of the paper before topping with beetroot, noodles, cabbage, carrot and coriander leaves.

Fold the bottom third over to cover before folding in the sides and rolling tightly. Repeat with the remaining ingredients to complete the remaining rolls. Serve with sesame seeds, cashew sauce, coriander and mint leaves. stockland.com.au/food

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GRILL PLATE WITH CHICKEN, SAUSAGE AND CORN ON THE COB

MASTER THE SUMMER BBQ Become a pro on the tongs this season with these easy and delicious barbecue ideas. To find recipes, simply google ‘Stockland BBQ recipe ideas to impress’.

GRILLED FLAT CHICKEN

Grilled m ea

TIP: THE KEY TO ENSURING YOUR GRILLED CHICKEN REMAINS SUCCULENT IS TO PREP THE BBQ FIRST. HIGH HEAT IS A NO-NO!

BUTTERY CORNCOBS

POTATOES, OLIVES, HALLOUMI AND WALNUT GREMOLATA

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STOCKLAND | SUMMER OF FOOD

rs ewe

bs and tomato o c n r sk t, co

POTATO SALAD, STRAWBERRY COUSCOUS AND GRILLED FLATBREAD

GRILLED SALMON AND VEGETABLES

THE ULTIMATE ENTERTAINING SPREAD

Grilled bee f

wit

h

e marinade u c e b r ba

BBQ MARINADES AND TOPPINGS

GRILLED FLATBREAD

GUACAMOLE, HUMMUS, SMOKED PAPRIKA AIOLI AND OLIVE MAYO BBQ DIPS PORK SAUSAGE SANDWICH WITH ONIONS TIP: PUT OUT PLENTY OF NIBBLES TO SATISFY YOUR GUESTS WHILE THE MAIN MEALS ARE A-COOKING. THE SNACKS WILL PREVENT A CONGREGATION AROUND THE BARBIE. stockland.com.au/food 19

The Stockland CARE Foundation has brought together charity partners ReachOut, Redkite and R U OK?, in a new collaborative partnership model that aims to improve wellbeing in communities across Australia.

Stockland’s CARE Foundation, a charitable trust established to deliver programs and initiatives to improve the lives of people living in or near Stockland communities, will invest more than $1 million and ongoing nonfinancial support over the next three years, to help support mental health programs in Australian communities.

stockland.com.au/carefoundation

ERIN FISCHER, REACHOUT AUSTRALIA “I LOVE BAKING AND AS SOMEONE WHO LIVES WITH ANXIETY, I FIND IT CAN BE A GREAT DISTRACTION. THIS RECIPE IS ONE OF MY FAVOURITES AND IS ALWAYS A CROWD PLEASER!”

ERIN'S FLOURLESS CHOCOLATE CAKE WITH ALMOND BRITTLE INGREDIENTS Chocolate cake 22cm round spring form cake tin 2 tsp instant coffee ¹/4 cup boiling water 200g butter, chopped 180g dark chocolate, chopped 2 tbsp cocoa powder, sifted 4 eggs, separated

1 cup caster sugar 2 cups almond meal (or one 200g packet of ground almonds) Cream and summer berries to serve (optional) Almond brittle ¹/2 cup sugar ¹/2 cup raw or roasted almonds 2 tbsp hot water

METHOD Chocolate cake: preheat oven to 160ºC fan forced. Grease the cake pan, and line the base and side with baking paper.

Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.

Using an electric mixer, beat egg yolks and sugar for five minutes or until thick, and set aside. Using the electric mixer, beat egg whites until soft peaks form and set aside.

Add chocolate mixture and almond meal to the egg yolk mixture.

Stir to combine. Using a large metal spoon, gently fold half the egg whites into the chocolate mixture. Repeat with remaining egg whites.

Pour into prepared pan. Bake for 40-50 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Cool cake completely in pan.

Almond brittle: in a small saucepan combine ¹/2 cup sugar with two tablespoons hot water. On a medium heat, stir until all the sugar is dissolved. Bring it to a boil, being careful not to burn.

The moment it turns a pale golden colour, remove from the heat (it may go darker).

Mix in ¹/2 cup raw or roasted almonds and quickly pour onto a tray lined with greaseproof paper, spreading out the best you can.

Let it sit at room temperature for 30-40 minutes.

Using a knife, break into pieces.

Serve the cake topped with the almond brittle, fresh summer berries and cream. reachout.com/about stockland.com.au/food

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LES HILL, REDKITE AMBASSADOR “I LEARNT TO COOK THIS DISH WHEN I WAS WORKING AS A CHEF IN MY EARLY 20s. WHEN A FAMILY IS DEALING WITH THEIR CHILD’S CANCER, COOKING DINNER IS THE LAST THING ON THEIR MIND. THIS DISH IS CHEAP, SIMPLE, QUICK AND STILL MY FAVOURITE.”

IF YOU TIME THIS DISH RIGHT,

BY THE TIME THE WATER HAS HEATED UP AND THE SPAGHETTI IS READY, YOUR SAUCE IS READY TOO. SUPER QUICK AND EASY!

LES’ SPAGHETTI AGLIO E OLIO INGREDIENTS 500g spaghetti 8 large garlic cloves, peeled 4 birds eye chillies Half a bunch of continental parsley 200g of good quality Grana Padano or Reggiano parmesan cheese 100ml extra virgin olive oil Salt and freshly cracked pepper

METHOD Bring a large pot of salted water to the boil. While this is heating up, slice the garlic, chillies, and roughly chop the continental parsley. redkite.org.au 22 STOCKLAND | SUMMER OF FOOD

Shave some good quality parmesan cheese, Grana Padano or Reggiano (I like to use a vegetable peeler, as you don’t want it too fine).

Once the water is boiling, add the spaghetti.

When the spaghetti is about five minutes away from being ready, gently warm the olive oil in a wide fry pan. Don’t let it get too hot, as this will burn out the flavour. Place in the garlic and chilli, and it should just gently bubble away. If it’s frying too much, remove the pan and let the oil cool down.

Add a good amount of salt and fresh cracked pepper.

Drain the spaghetti, toss in the frypan with the oil, add the parsley and parmesan cheese, and toss with tongs.

Serve with parsley to garnish.

WILL STEWART, R U OK? “FOOD IS A GREAT CONVERSATION STARTER AND COOKING AND EATING TOGETHER CAN PROVIDE A GREAT OPPORTUNITY TO ASK, R U OK?”

WILL’S PRAWN AGUACHILE INGREDIENTS Prawn prep 400g raw prawns, peeled, deveined and sliced lengthways Juice of two fresh limes 1 large pinch of sea salt flakes Marinade Juice of two fresh limes 1 bunch of coriander (including the stalks) 1 clove of garlic 1 long green chilli, chopped Sea salt Black pepper Garnish ½ red onion, thinly sliced into half moons 1 Lebanese cucumber, thinly sliced into circles 5 raddishes, thinly sliced 1 bag of round corn chips

METHOD Place prawns in a shallow dish, sprinkle with salt and squeeze over the lime juice. Allow prawns to cook in the juice for 20 minutes, turning occasionally until slightly pink.

To make the marinade, blanch the coriander for 20 seconds in boiling water, transfer to cold water to cool, then strain. Transfer the coriander to a food processor, add the garlic, lime juice, chilli and blitz for one minute. Season to taste with salt and pepper.

Transfer the prawns to your serving dish, pour over the marinade and garnish with the red onion, cucumber and radish. Serve on corn chips and enjoy! ruok.org.au

AVOCADO ALSO GOES WELL WITH THIS DISH OR CAN BE USED AS AN ALTERNATIVE TO PRAWNS. stockland.com.au/food 23

LINEN LOVING If you don’t own a natural linen table runner to roll out for your upcoming summer soirées, we suggest you drop into a Stockland centre and pick one up! Not only is linen better for the environment, it actually gets softer and more unique after every wash.

INSPIRED BY THE SEASON If you’re in search of a refreshing take on summer table styling and entertaining, these tiny treasures will help make your soirée a memorable one, well after the day is done.

HEART OF THE TABLE Not only is a centrepiece the focal point of your tablescape, it allows you to get just a little creative.

Try filling a glass cylinder with seasonal fruit like cherries or citrus fruits – currently the ‘it’ fruit of summer table styling.

THE FINER DETAILS One of the most cost-effective but memorable points of difference on your tablescape, comes in the form of mason jars filled with blooms or tea light candles. The jars cost next to nothing and add a sense of warmth and finesse.

tip

Following your soirée, repurpose the mason jars as sugar or tea canisters, and give your blooms to guests as party favors. We love recycling!

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IT’S IN THE LAYERS Transforming a simple table setting into a summer soirée your guests will be talking about for months to come can be as simple as layering your tableware. Choose plates, dishes and bowls in various tonal hues and textures.

BUNCHES OF BLOOMS Bringing some life and vibrancy to your table is as easy as bunching some summer blooms into a few small vases.

Natives in shades that remind us of an Aussie summer sunset and silver foliage are our favourite picks of the season.

A warm summer breeze and the long twinkling twilights, make for some memorable moments shared with family and friends.

A STORY IN A BOTTLE Add some personality to your party by reaching for a bottle with a bit of a story behind it. Be it a bottle of Chianti you enjoyed while travelling overseas or a special bottle you enjoyed at your engagement, it’s a great conversation starter.

ALL ABOARD If you want to add a little bit of ‘wow’ factor to your charcuterie board, opt for an Australian triple cream brie and top it with seasonal blackberries. Finish by drizzling it in native honey. stockland.com.au/food 25

d oo f e r o m Want ation? inspir 26 STOCKLAND | SUMMER OF FOOD

THERE’S PLENTY MORE ONLINE

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/food 27

Win!

Enter today!

6 packs to be won.

1 of 6 ice cream machine bundles* For your chance to WIN, post your favourite summer food photos or food experiences on Instagram using the tag #stocklandfood Each prize bundle contains a Cuisinart ice cream machine, The Perfect Scoop ice cream book, a napery set and a $125 Stockland Gift Card. *T&Cs apply. Find them at stockland.com.au/food. Ends 5pm AEST 28/02/2020.

stockland.com.au/food