Head Chef at Home. Turn your everyday meals into extraordinary adventures.
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seriously easy. food
Head Chef at Home.
Head Chef Cool Tool.
Get the tips you need from our local chefs to turn your everyday meals into an extraordinary adventure for the whole family.
FREE GIFT
International Flavours Cooking Event with Mason & Rose Chefs cooking the following fabulous recipes. Thursday, Friday, Saturday 17, 18 & 19 October 11am to 3pm, Level 1 Centre Court
Starting Thursday 17 October. While stocks last.
Let the kids cook along ... Choose one Head Chef Cool Tool when you spend $30 or more in Roselands specialty food shops or $70 in Coles or Food for Less. Collect all 5 exclusive to Freebies Members. To join Freebies visit the Customer Service Desk on Level 2.
SWIPE TO WIN
over $5000 in fresh food vouchers
Terms and conditions apply. While stocks last. Get the details at centroroselands.com.au Page 2 |
seriously easy. food
Head Chef at Home.
Head Chef Cool Tool.
Get the tips you need from our local chefs to turn your everyday meals into an extraordinary adventure for the whole family.
FREE GIFT
International Flavours Cooking Event with Mason & Rose Chefs cooking the following fabulous recipes. Thursday, Friday, Saturday 17, 18 & 19 October 11am to 3pm, Level 1 Centre Court
Starting Thursday 17 October. While stocks last.
Let the kids cook along ... Choose one Head Chef Cool Tool when you spend $30 or more in Roselands specialty food shops or $70 in Coles or Food for Less. Collect all 5 exclusive to Freebies Members. To join Freebies visit the Customer Service Desk on Level 2.
SWIPE TO WIN
over $5000 in fresh food vouchers
Terms and conditions apply. While stocks last. Get the details at centroroselands.com.au Page 2 |
seriously easy. food
Turn your everyday meals into extraordinary adventures.
Greek Fusion Brought to you by Costi Seafood & Sydney’s Best
Serves 5 Cost per person $5.00
Warm Salad of BBQ Octopus with Tomato, Cucumber, Oregano, Chilli & Taramasalata
750 grams of baby octopus, cleaned, beak removed and cut in half
Method
3 cloves garlic
Combine garlic, 2 tblsp EVO salt, pepper, chilli and oregano
2 tbsp EVO*
leaves. Prepare octopus and marinate for at least two hours,
pinch salt and ground white pepper
better overnight.
pinch chilli flakes 1 tbsp dried oregano leaves juice of a lemon 5 ripe roma tomatoes
Heat a heavy based pan or skillet and grill the octopus until it starts to turn white, then rest to steam in juices. Drizzle with lemon juice.
2 lebanese cucumbers 2 stalks fresh marjoram
Salad
250 grams taramasalata^
Dice tomatoes and cucumbers roughly. Add marjoram leaves
Extra EVO
and season with some salt, pepper and a little extra EVO.
Extra dried oregano leaves for garnish
To Plate Place 2 good spoonfuls of taramasalata in the centre of the plate. Portion and place the octopus on top of the taramasalata. Arrange the tomato and cucumber salad to the side of the octopus and garnish. *EVO: Extra Virgin Olive Oil
SWIPE TO WIN
$20 VOUCHER from Costi Seafood
Page 4 |
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^Taramasalata: Carp Roe Caviar
Turn your everyday meals into extraordinary adventures.
Greek Fusion Brought to you by Costi Seafood & Sydney’s Best
Serves 5 Cost per person $5.00
Warm Salad of BBQ Octopus with Tomato, Cucumber, Oregano, Chilli & Taramasalata
750 grams of baby octopus, cleaned, beak removed and cut in half
Method
3 cloves garlic
Combine garlic, 2 tblsp EVO salt, pepper, chilli and oregano
2 tbsp EVO*
leaves. Prepare octopus and marinate for at least two hours,
pinch salt and ground white pepper
better overnight.
pinch chilli flakes 1 tbsp dried oregano leaves juice of a lemon 5 ripe roma tomatoes
Heat a heavy based pan or skillet and grill the octopus until it starts to turn white, then rest to steam in juices. Drizzle with lemon juice.
2 lebanese cucumbers 2 stalks fresh marjoram
Salad
250 grams taramasalata^
Dice tomatoes and cucumbers roughly. Add marjoram leaves
Extra EVO
and season with some salt, pepper and a little extra EVO.
Extra dried oregano leaves for garnish
To Plate Place 2 good spoonfuls of taramasalata in the centre of the plate. Portion and place the octopus on top of the taramasalata. Arrange the tomato and cucumber salad to the side of the octopus and garnish. *EVO: Extra Virgin Olive Oil
SWIPE TO WIN
$20 VOUCHER from Costi Seafood
Page 4 |
seriously easy. food
^Taramasalata: Carp Roe Caviar
Turn your everyday meals into extraordinary adventures.
Greek Fusion Brought to you by Peters Meats & Roselands Fruitworld
Serves 5-6 Cost per person $9.20
Lamb
Slow Roasted Lamb Shoulder with Braised Root Vegetables & Gramolata
2 x 1.5kg shoulders of lamb, fat trimmed a little
Method
6 cloves of garlic, sliced
Placed chopped root vegetables, lemons and onions in the
3 stalks of rosemary, cut into 3 cm sticks
bottom of a roasting pan.
2 tblsp sweet soy sauce 2 tsp each salt flakes & white pepper Couple of pinches of cayenne pepper 2 onions, peeled & quartered 2 large desiree potatoes, quartered 2 large carrots, peeled & cut into 5cm lengths 2 medium swedes, peeled & quartered
Make small knife incisions in the meat side of the shoulder Rub the shoulder with the sweet soy and season each with a teaspoon of salt flakes, ground white pepper and cayenne. Stuff the incisions with the sliced garlic and rosemary and place the shoulders on top of the vegetables in the pan. Marinate overnight covered with foil in the refrigerator. Before cooking remove the pan from the refrigerator and allow it to sit on the bench for two hours at least. Preheat oven to 140°C and roast for 4.5 to 5 hours or until cooked. The meat should be very soft and fall off the bone.
2 fennel bulbs, quartered (if in season)
Remove the meat and pull out the bones. Carefully remove the
Gramolata
Pour pan juices into a pot and reduce to a sauce.
Combine the following and leave for 1 hour: 1 bunch of flat leaf parsley, chopped roughly zest of 1 lemon & juice of 2 lemons
vegetables and set aside in the oven to keep warm with the meat.
To Plate Divide the vegetables equally amongst the plates and follow with the lamb. Spoon over some sauce and place some gramolata to the side.
½ cup of capers, chopped roughly ½ cup of pitted kalamata olives, chopped rough 3 spring onions, chopped finely 2 tblsp EVO*
Page 6 |
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*EVO: Extra Virgin Olive Oil
SWIPE TO WIN
$20 VOUCHER from Peters Meats
Turn your everyday meals into extraordinary adventures.
Greek Fusion Brought to you by Peters Meats & Roselands Fruitworld
Serves 5-6 Cost per person $9.20
Lamb
Slow Roasted Lamb Shoulder with Braised Root Vegetables & Gramolata
2 x 1.5kg shoulders of lamb, fat trimmed a little
Method
6 cloves of garlic, sliced
Placed chopped root vegetables, lemons and onions in the
3 stalks of rosemary, cut into 3 cm sticks
bottom of a roasting pan.
2 tblsp sweet soy sauce 2 tsp each salt flakes & white pepper Couple of pinches of cayenne pepper 2 onions, peeled & quartered 2 large desiree potatoes, quartered 2 large carrots, peeled & cut into 5cm lengths 2 medium swedes, peeled & quartered
Make small knife incisions in the meat side of the shoulder Rub the shoulder with the sweet soy and season each with a teaspoon of salt flakes, ground white pepper and cayenne. Stuff the incisions with the sliced garlic and rosemary and place the shoulders on top of the vegetables in the pan. Marinate overnight covered with foil in the refrigerator. Before cooking remove the pan from the refrigerator and allow it to sit on the bench for two hours at least. Preheat oven to 140°C and roast for 4.5 to 5 hours or until cooked. The meat should be very soft and fall off the bone.
2 fennel bulbs, quartered (if in season)
Remove the meat and pull out the bones. Carefully remove the
Gramolata
Pour pan juices into a pot and reduce to a sauce.
Combine the following and leave for 1 hour: 1 bunch of flat leaf parsley, chopped roughly zest of 1 lemon & juice of 2 lemons
vegetables and set aside in the oven to keep warm with the meat.
To Plate Divide the vegetables equally amongst the plates and follow with the lamb. Spoon over some sauce and place some gramolata to the side.
½ cup of capers, chopped roughly ½ cup of pitted kalamata olives, chopped rough 3 spring onions, chopped finely 2 tblsp EVO*
Page 6 |
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*EVO: Extra Virgin Olive Oil
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$20 VOUCHER from Peters Meats
Turn your everyday meals into extraordinary adventures.
Italian Fusion
Cost per person $4.50 500 grams of gnocchetti pasta for a small serve, or 750 grams for a large serve (You can use whatever pasta you like) 200 grams button mushrooms, sliced 200 grams swiss brown mushrooms, quartered
SWIPE TO WIN
$20 VOUCHER from Delicasella
Brought to you by Delicasella
Serves 5
Turn your everyday meals into extraordinary adventures.
Gnocchetti with Mushroom Ragu Method Prepare the pasta in accordance with the directions on the packet.
Melt butter and olive oil together in a large saucepan
200 grams oyster mushrooms, split in half
Add garlic and fry until golden. Then add onions and sauté until
200 grams enoki mushrooms, roots discarded
button and swiss brown mushrooms. Stir, cover with a lid and
1 large brown onion sliced finely 3 cloves crushed garlic Pinch of chilli flakes 1 tblsp soy sauce
soft. Then add chilli. Cook for one minute and then add the reduce heat to medium. Allow to cook for 5 minutes so that the mushrooms soften. Then add the oyster and enoki mushrooms. Stir and add soy sauce, pepper, stock cube and the wine. Cook
Italian Fusion Brought to you by Bush’s Meats
Serves 5 Cost per person $5.00
Italian Meatballs with Spaghetti
300 grams veal mince
Sauce
300 grams chicken mince
1 red onion, finely sliced
½ medium spanish onions, diced finely
1 clove garlic, crushed
¼ bunch parsley, finely chopped
1 sprig rosemary, chopped
¼ bunch mint, finely chopped
1 tblsp olive oil
¼ bunch thyme, finely chopped 1 egg 1 tsp salt ½ tsp white pepper
100ml red wine 750ml tin crushed tomatoes 1/3 cup pitted olives 1 tblsp capers
Method
1 beef stock cube (you can use any stock flavouring you like)
stir in the parsley.
Meatballs
2/3 cup of red wine
To Plate
1/3 cup of pouring cream
Toss the sauce through the warm pasta.
2 tblsp of parsley, chopped
from Bush’s Meats
for a few minutes, uncovered so that the liquid reduces by half, then add the cream and reduce again by half. Take off heat and
1 tblsp olive oil
$20 VOUCHER
½ bunch parsley, chopped
Pinch white pepper
50 grams butter
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Combine all ingredients for meatballs. Mix and roll into balls. Place in a baking tray and bake at 175°C for 10 min.
Sauce Sauté onion, garlic and rosemary in olive oil in a large pot until golden. Add red wine and deglaze, then add tomatoes, olives, capers and parsley. Bring to a simmer and then put the sauce over the meatballs. Bake covered for 15 minutes at 175°C, then uncovered for a further 5 minutes. Prepare the spaghetti in accordance with the instructions on the packet and, once cooked and drained, combine with the meatballs.
Page 8 |
seriously easy. food
Turn your everyday meals into extraordinary adventures.
Italian Fusion
Cost per person $4.50 500 grams of gnocchetti pasta for a small serve, or 750 grams for a large serve (You can use whatever pasta you like) 200 grams button mushrooms, sliced 200 grams swiss brown mushrooms, quartered
SWIPE TO WIN
$20 VOUCHER from Delicasella
Brought to you by Delicasella
Serves 5
Turn your everyday meals into extraordinary adventures.
Gnocchetti with Mushroom Ragu Method Prepare the pasta in accordance with the directions on the packet.
Melt butter and olive oil together in a large saucepan
200 grams oyster mushrooms, split in half
Add garlic and fry until golden. Then add onions and sauté until
200 grams enoki mushrooms, roots discarded
button and swiss brown mushrooms. Stir, cover with a lid and
1 large brown onion sliced finely 3 cloves crushed garlic Pinch of chilli flakes 1 tblsp soy sauce
soft. Then add chilli. Cook for one minute and then add the reduce heat to medium. Allow to cook for 5 minutes so that the mushrooms soften. Then add the oyster and enoki mushrooms. Stir and add soy sauce, pepper, stock cube and the wine. Cook
Italian Fusion Brought to you by Bush’s Meats
Serves 5 Cost per person $5.00
Italian Meatballs with Spaghetti
300 grams veal mince
Sauce
300 grams chicken mince
1 red onion, finely sliced
½ medium spanish onions, diced finely
1 clove garlic, crushed
¼ bunch parsley, finely chopped
1 sprig rosemary, chopped
¼ bunch mint, finely chopped
1 tblsp olive oil
¼ bunch thyme, finely chopped 1 egg 1 tsp salt ½ tsp white pepper
100ml red wine 750ml tin crushed tomatoes 1/3 cup pitted olives 1 tblsp capers
Method
1 beef stock cube (you can use any stock flavouring you like)
stir in the parsley.
Meatballs
2/3 cup of red wine
To Plate
1/3 cup of pouring cream
Toss the sauce through the warm pasta.
2 tblsp of parsley, chopped
from Bush’s Meats
for a few minutes, uncovered so that the liquid reduces by half, then add the cream and reduce again by half. Take off heat and
1 tblsp olive oil
$20 VOUCHER
½ bunch parsley, chopped
Pinch white pepper
50 grams butter
SWIPE TO WIN
Combine all ingredients for meatballs. Mix and roll into balls. Place in a baking tray and bake at 175°C for 10 min.
Sauce Sauté onion, garlic and rosemary in olive oil in a large pot until golden. Add red wine and deglaze, then add tomatoes, olives, capers and parsley. Bring to a simmer and then put the sauce over the meatballs. Bake covered for 15 minutes at 175°C, then uncovered for a further 5 minutes. Prepare the spaghetti in accordance with the instructions on the packet and, once cooked and drained, combine with the meatballs.
Page 8 |
seriously easy. food
Turn your everyday meals into extraordinary adventures.
Italian Fusion Brought to you by Roselands Fresh Seafood
Serves 5 Cost per person $8.10
Herb Crusted White Fish with Smashed Potatoes, Queen Olives & Pomodoro
1 kg fresh white fish fillets, cut into 180 to 200 grams portions ¼ bunch parsley
Method
½ bunch basil
Portion fish and sear on each side.
3 sticks rosemary
Boil potatoes until just cooked.
10 chat potatoes Olive Oil 8 queen olives
Cool slightly and chop into dice-size pieces, season with salt and roast in olive oil until crispy.
¼ onion sliced
Petal the olives, saving big pieces for plating.
2 garlic cloves, crushed
In a food processor combine ½ the basil, parsley, rosemary,
3 punnets cherry tomatoes
parmesan, breadcrumbs and butter until crumbly.
100 grams bread crumbs
In a pot fry crushed garlic cloves until fragrant, add sliced onion
50 grams parmesan 60 grams butter
and cook until soft. ½ cherry tomatoes and add to pot. Reduce over low heat until thick, stirring occasionally. Season.
To Plate Place crust on top of fish and cook in hot oven for 6 minutes
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$20 VOUCHER from Roselands Fresh Seafood
until brown.
Heat potatoes Heat tomato sauce and add chopped basil and olive petals. Spoon 2 tblsp of sauce in the centre of plate. Divide potatoes evenly between plates and place on the top of sauce. Top with fish.
Page 10 |
seriously easy. food
Turn your everyday meals into extraordinary adventures.
Italian Fusion Brought to you by Roselands Fresh Seafood
Serves 5 Cost per person $8.10
Herb Crusted White Fish with Smashed Potatoes, Queen Olives & Pomodoro
1 kg fresh white fish fillets, cut into 180 to 200 grams portions ¼ bunch parsley
Method
½ bunch basil
Portion fish and sear on each side.
3 sticks rosemary
Boil potatoes until just cooked.
10 chat potatoes Olive Oil 8 queen olives
Cool slightly and chop into dice-size pieces, season with salt and roast in olive oil until crispy.
¼ onion sliced
Petal the olives, saving big pieces for plating.
2 garlic cloves, crushed
In a food processor combine ½ the basil, parsley, rosemary,
3 punnets cherry tomatoes
parmesan, breadcrumbs and butter until crumbly.
100 grams bread crumbs
In a pot fry crushed garlic cloves until fragrant, add sliced onion
50 grams parmesan 60 grams butter
and cook until soft. ½ cherry tomatoes and add to pot. Reduce over low heat until thick, stirring occasionally. Season.
To Plate Place crust on top of fish and cook in hot oven for 6 minutes
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$20 VOUCHER from Roselands Fresh Seafood
until brown.
Heat potatoes Heat tomato sauce and add chopped basil and olive petals. Spoon 2 tblsp of sauce in the centre of plate. Divide potatoes evenly between plates and place on the top of sauce. Top with fish.
Page 10 |
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Turn your everyday meals into extraordinary adventures.
Lebanese Fusion Brought to you by A&C Chicken and H&H Chicken
Serves 5 Cost per person $4.50 5 chicken marylands 2 cups of cous cous
Roasted Chicken with Chemole, Roasted Almond Cous Cous & Yoghurt Dip Chemole
1 tsp of chicken stock
1 tsp each of cumin seed, ground cumin, ground coriander,
2 tblsp EVO*
ground paprika, brown mustard seeds.
½ cup of blanched almonds, roasted until golden & chopped roughly
¼ tsp each of chilli powder, citric acid, salt & white pepper.
1 tomato diced, roughly
Combine yoghurt, crushed garlic, ground cumin and 20 ml of
¼ bunch of flat leaf parsley, chopped roughly
lemon juice.
1½ cups of good greek style yoghurt
Cous Cous Place cous cous in a large bowl. Combine with chicken stock and a tsp each of salt and ground pepper. Then combine with
clove garlic, crushed 1 tsp ground cumin
all the liquid to infuse into the cous cous and then stir with a
Extra Virgin Olive Oil
fork so that there is no clumping. Heat heavy bottom fry pan, add cous cous and toast until golden, stirring constantly so that it does not catch. Then add tomato, parsley and 80 ml of lemon juice, roasted almonds and combine. Chicken Combine chemole ingredients. Rub each chicken maryland with a little of the extra virgin olive oil. Place on a flat, oiled, baking sheet and sprinkle over chemole. Pat gently to affix. Roast in 180°C oven for 35 minutes, or until cooked. Prick side of the thigh part of the maryland to check that the juices run clear. Rest for 10 minutes. To plate, place a mound of cous cous in the centre of the plate. Cut each maryland into two pieces and arrange on top of the cous cous and spoon yoghurt to the side. Garnish with some fresh parsley.
seriously easy. food
from H&H Chicken
Yoghurt Dip
the EVO*. Pour boiling water and cover with kitchen wrap. Allow
Page 12 |
$20 VOUCHER
Method
2 cups of boiling water
100 ml lemon juice
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*EVO: Extra Virgin Olive Oil
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$20 VOUCHER from A&C Chicken
Turn your everyday meals into extraordinary adventures.
Lebanese Fusion Brought to you by A&C Chicken and H&H Chicken
Serves 5 Cost per person $4.50 5 chicken marylands 2 cups of cous cous
Roasted Chicken with Chemole, Roasted Almond Cous Cous & Yoghurt Dip Chemole
1 tsp of chicken stock
1 tsp each of cumin seed, ground cumin, ground coriander,
2 tblsp EVO*
ground paprika, brown mustard seeds.
½ cup of blanched almonds, roasted until golden & chopped roughly
¼ tsp each of chilli powder, citric acid, salt & white pepper.
1 tomato diced, roughly
Combine yoghurt, crushed garlic, ground cumin and 20 ml of
¼ bunch of flat leaf parsley, chopped roughly
lemon juice.
1½ cups of good greek style yoghurt
Cous Cous Place cous cous in a large bowl. Combine with chicken stock and a tsp each of salt and ground pepper. Then combine with
clove garlic, crushed 1 tsp ground cumin
all the liquid to infuse into the cous cous and then stir with a
Extra Virgin Olive Oil
fork so that there is no clumping. Heat heavy bottom fry pan, add cous cous and toast until golden, stirring constantly so that it does not catch. Then add tomato, parsley and 80 ml of lemon juice, roasted almonds and combine. Chicken Combine chemole ingredients. Rub each chicken maryland with a little of the extra virgin olive oil. Place on a flat, oiled, baking sheet and sprinkle over chemole. Pat gently to affix. Roast in 180°C oven for 35 minutes, or until cooked. Prick side of the thigh part of the maryland to check that the juices run clear. Rest for 10 minutes. To plate, place a mound of cous cous in the centre of the plate. Cut each maryland into two pieces and arrange on top of the cous cous and spoon yoghurt to the side. Garnish with some fresh parsley.
seriously easy. food
from H&H Chicken
Yoghurt Dip
the EVO*. Pour boiling water and cover with kitchen wrap. Allow
Page 12 |
$20 VOUCHER
Method
2 cups of boiling water
100 ml lemon juice
SWIPE TO WIN
*EVO: Extra Virgin Olive Oil
SWIPE TO WIN
$20 VOUCHER from A&C Chicken
Turn your everyday meals into extraordinary adventures.
Lebanese Fusion Brought to you by Sydney’s Best
Serves 5 Cost per person $2.85 ½ medium cauliflower cut into florettes (small pieces consisting of some stalk and head) ½ tblsp each of brown mustard seeds, yellow mustard seeds & cumin seeds Pinch of chilli flakes 2 cloves garlic crushed 1 spanish onion sliced
Char Grilled Cauliflower with Mustard Seeds, Avocado & Lime Method Heat a heavy pan, add oil and allow to smoke. Add seeds and allow to pop. Add chilli flakes, then garlic and then onion and then cauliflower. Sauté on medium heat until the cauliflower is golden brown and starts to become soft. Then add the onions. Cook until the onions become slightly soft.
60 ml olive oil
Set aside to cool on a flat tray. Season with salt and pepper.
2 avocados, peeled, de-seeded and cut into 2.5cm square chunks
Prepare avocado and combine with lime juice.
juice of two limes
To Plate
2 lime leaves, sliced finely
Place cauliflower in a large bowl. Add lime leaf and combine.
½ bunch of coriander, picked to single leaf
Add avocado mix. Place on a plate in five even portions and
Collect a game card when you make a purchase at any participating store for your chance to win a Toyota Yaris instantly!*
garnish with the coriander leaf.
SWIPE TO WIN
PLUS, you will be entered into the major draw for your chance to win a Toyota Rav4 valued at $31,490!
$20 VOUCHER from Sydney’s Best
Page 14 |
seriously easy. food
Scan the QR code below at one of the ‘Freebies’ machines in-centre, or with the ALL NEW ‘Freebies’ App, to receive your bonus entry!*
Enjoy free parking and over 170 stores roselands drive | ph 9784 5400 | centroroselands.com.au *Terms and conditions apply, see in-centre for details. Authorised under NSW permit LTPS/13/06393.
Turn your everyday meals into extraordinary adventures.
Lebanese Fusion Brought to you by Sydney’s Best
Serves 5 Cost per person $2.85 ½ medium cauliflower cut into florettes (small pieces consisting of some stalk and head) ½ tblsp each of brown mustard seeds, yellow mustard seeds & cumin seeds Pinch of chilli flakes 2 cloves garlic crushed 1 spanish onion sliced
Char Grilled Cauliflower with Mustard Seeds, Avocado & Lime Method Heat a heavy pan, add oil and allow to smoke. Add seeds and allow to pop. Add chilli flakes, then garlic and then onion and then cauliflower. Sauté on medium heat until the cauliflower is golden brown and starts to become soft. Then add the onions. Cook until the onions become slightly soft.
60 ml olive oil
Set aside to cool on a flat tray. Season with salt and pepper.
2 avocados, peeled, de-seeded and cut into 2.5cm square chunks
Prepare avocado and combine with lime juice.
juice of two limes
To Plate
2 lime leaves, sliced finely
Place cauliflower in a large bowl. Add lime leaf and combine.
½ bunch of coriander, picked to single leaf
Add avocado mix. Place on a plate in five even portions and
Collect a game card when you make a purchase at any participating store for your chance to win a Toyota Yaris instantly!*
garnish with the coriander leaf.
SWIPE TO WIN
PLUS, you will be entered into the major draw for your chance to win a Toyota Rav4 valued at $31,490!
$20 VOUCHER from Sydney’s Best
Page 14 |
seriously easy. food
Scan the QR code below at one of the ‘Freebies’ machines in-centre, or with the ALL NEW ‘Freebies’ App, to receive your bonus entry!*
Enjoy free parking and over 170 stores roselands drive | ph 9784 5400 | centroroselands.com.au *Terms and conditions apply, see in-centre for details. Authorised under NSW permit LTPS/13/06393.
Turn your everyday meals into extraordinary adventures.
Turn your everyday meals into extraordinary adventures.
Asian Fusion
Asian Fusion
Brought to you by Bush’s Meats
Brought to you by Costi Seafood
Serves 5 Cost per person $7.00
Slow Roasted Pork with Orange & Star Anis, Brown Rice with Five Spice & Bok Choy
1.2 kg of pork neck, cut lengthways into long strips
Serves 5 Cost per person $3.50 2 cloves garlic, crushed
Method
½ an orange, zested and juiced
Combine the soy sauces, orange zest and juice, garlic, sherry,
pinch of salt and pepper
pepper, star anis, chilli flakes, sesame oil and 1 tsp of the five
pinch of chilli flakes
spice in a bowl and marinate the prepared pork for a couple of
1 tblsp EVO*
hours, or overnight is better.
1 green apple julienne finely
Remove from marinade and place in a baking pan and cook in a
5 sticks of celery, approximately 6 cm long, sliced finely lengthways
60 ml dry sherry pinch white pepper 5 star anis pods pinch chilli flakes 1 tsp of sesame oil 2 tsp five spice 2 cups of brown rice 5 baby bok choy coriander leaves for garnish
140°C oven for 1.5 hours. Pour marinade into a sauce pan and reduce on high heat until it forms a thick sauce. Cook rice as directed on packet. Use 1 tsp of five spice in the cooking water. Wash bok choy and then strip the vegetable into single leaves. Fill a pot with water and bring to boil. Blanche the bok choy quickly through the boiling water.
To Plate Slice the pork into medallions. Place some rice in the centre of
SWIPE TO WIN
$20 VOUCHER from Bush’s Meats
Page 16 |
seriously easy. food
$20 VOUCHER from Costi Seafood
Sautéed Squid with Green Apple, Celery & Cashew Nut Salad with Nahn Jim Dressing
500 grams of squid, cleaned
½ cup each of soy and sweet soy sauce 2 cloves garlic, crushed
SWIPE TO WIN
the plate and top with the pork and then in turn with the bok choy. Garnish with the coriander leaves.
squeeze of lemon
Squid Clean squid. Slice in half and score on the inside of the tube and then slice lengthways to create long strips. Combine crushed garlic, squeeze of lemon, chilli flakes, salt, pepper and EVO* in a bowl and marinate the squid for an hour. Salad
1 medium carrot, julienne finely
Combine apple, celery, carrot and fresh coriander leaves in a bowl and set aside.
½ bunch of coriander with roots
Nahn Jim Dressing
4 extra whole cloves of garlic
1 birds eye chilli
In a pestle place whole garlic, the roots and a little stalk from the coriander and some salt. Smash with the mortar until it is pulped. Add chillies and sugar. Reduce to pulp again. Add lime juice and fish sauce and combine.
100 ml lime juice
To Plate
extra salt 2 long green chillies
50 ml fish sauce 1½ tblsp palm sugar
Grill squid in a large heavy base pan. Place in the middle of the plate and drizzle with some dressing. Spoon a couple of spoonfuls of sauce over the salad, toss and then assemble on the top of the squid. *EVO: Extra Virgin Olive Oil
Turn your everyday meals into extraordinary adventures.
Turn your everyday meals into extraordinary adventures.
Asian Fusion
Asian Fusion
Brought to you by Bush’s Meats
Brought to you by Costi Seafood
Serves 5 Cost per person $7.00
Slow Roasted Pork with Orange & Star Anis, Brown Rice with Five Spice & Bok Choy
1.2 kg of pork neck, cut lengthways into long strips
Serves 5 Cost per person $3.50 2 cloves garlic, crushed
Method
½ an orange, zested and juiced
Combine the soy sauces, orange zest and juice, garlic, sherry,
pinch of salt and pepper
pepper, star anis, chilli flakes, sesame oil and 1 tsp of the five
pinch of chilli flakes
spice in a bowl and marinate the prepared pork for a couple of
1 tblsp EVO*
hours, or overnight is better.
1 green apple julienne finely
Remove from marinade and place in a baking pan and cook in a
5 sticks of celery, approximately 6 cm long, sliced finely lengthways
60 ml dry sherry pinch white pepper 5 star anis pods pinch chilli flakes 1 tsp of sesame oil 2 tsp five spice 2 cups of brown rice 5 baby bok choy coriander leaves for garnish
140°C oven for 1.5 hours. Pour marinade into a sauce pan and reduce on high heat until it forms a thick sauce. Cook rice as directed on packet. Use 1 tsp of five spice in the cooking water. Wash bok choy and then strip the vegetable into single leaves. Fill a pot with water and bring to boil. Blanche the bok choy quickly through the boiling water.
To Plate Slice the pork into medallions. Place some rice in the centre of
SWIPE TO WIN
$20 VOUCHER from Bush’s Meats
Page 16 |
seriously easy. food
$20 VOUCHER from Costi Seafood
Sautéed Squid with Green Apple, Celery & Cashew Nut Salad with Nahn Jim Dressing
500 grams of squid, cleaned
½ cup each of soy and sweet soy sauce 2 cloves garlic, crushed
SWIPE TO WIN
the plate and top with the pork and then in turn with the bok choy. Garnish with the coriander leaves.
squeeze of lemon
Squid Clean squid. Slice in half and score on the inside of the tube and then slice lengthways to create long strips. Combine crushed garlic, squeeze of lemon, chilli flakes, salt, pepper and EVO* in a bowl and marinate the squid for an hour. Salad
1 medium carrot, julienne finely
Combine apple, celery, carrot and fresh coriander leaves in a bowl and set aside.
½ bunch of coriander with roots
Nahn Jim Dressing
4 extra whole cloves of garlic
1 birds eye chilli
In a pestle place whole garlic, the roots and a little stalk from the coriander and some salt. Smash with the mortar until it is pulped. Add chillies and sugar. Reduce to pulp again. Add lime juice and fish sauce and combine.
100 ml lime juice
To Plate
extra salt 2 long green chillies
50 ml fish sauce 1½ tblsp palm sugar
Grill squid in a large heavy base pan. Place in the middle of the plate and drizzle with some dressing. Spoon a couple of spoonfuls of sauce over the salad, toss and then assemble on the top of the squid. *EVO: Extra Virgin Olive Oil
Turn your everyday meals into extraordinary adventures.
Australian Fusion
SWIPE TO WIN
$20 VOUCHER
Brought to you by Roselands Fruitworld & Deli Pronto
Serves 5 Cost per person $6.00
from Deli Pronto
Roast Beetroot Salad with Pears, Tomato, Basil & Sheep’s Milk Feta
8 baby red beets 8 baby golden beets
Australian Fusion
Cost per person $7.20
3 cloves garlic, crushed
1 bunch basil, picked and chopped
Par boil, then cut the beets in half and roast them at
1 tblsp each of hot english and dijon mustard
1 punnet cherry tomatoes
Cut pears into 10 wedges each.
1 punnet teardrop tomatoes 150 grams sheep’s milk feta 1 punnet baby tatsoi
Drizzle dressing over pears and roast until golden brown at 175°C. Cut the tomatoes in half.
1 punnet baby basil purple dressing 100 ml balsamic vinegar 350 ml EVO* 50 ml red wine vinegar
To Plate
from Roselands Fruitworld
700 grams of kifler potatoes, cooked, peeled diced roughly. 1 tblsp egg mayonnaise. 1 tblsp sour cream.
1 tblsp of pink peppercorns, crushed roughly S
S S 1 tblsp of diced Spanish onion.
1 tblsp of green peppercorns, crushed roughly
1 tblsp diced gherkin or capers.
½ stalk celery diced finely.
1 tsp salt
Salsa Verde In a food processor combine: ½ bunch of parsley, ½ bunch
SSS
basil, ½ bunch mint, 3 cloves garlic, 2 tblsp capers, 1 tblsp
Place 3 pieces of pear on plate in triangle.
bread crumbs, 100 ml EVO*, salt & pepper to taste.
Mix tomatoes and chopped basil together and scatter over the plate.
$20 VOUCHER
Potatoes Salad
Warm beets and pears.
Place 3 of each pieces of beets in the space between pears.
SWIPE TO WIN
from Peters Meats
Roasted Beef Rump with Peppercorn Rub, Potato Salad & Salsa Verde
Serves 5 1.2 kg piece of whole rump, cut into three long strips
175°C for 30 min.
$20 VOUCHER
Brought to you by Peters Meats
Method
3 pears
SWIPE TO WIN
Turn your everyday meals into extraordinary adventures.
Method Combine garlic, mustards, peppercorns and salt in a bowl.
Drizzle with dressing.
Place the strips of beef in the bowl and coat with the mixture.
Crumble 1 tblsp of feta over the top.
Pre heat oven to 200°C. Place coated beef on a tray and roast
Garnish with herbs and season.
in the oven for 30 minutes for medium rare. Longer if desired. Remove and allow to rest for 10 minutes before slicing. Combine mayonnaise, sour cream, onion, celery and gherkins in a bowl and gently toss through potatoes. To Plate Slice beef, portion and place on plate. Portion potato salad and place next to beef. Use about a tablespoon of the salsa verde per plate. Garnish with a lemon cheek and parsley. *EVO: Extra Virgin Olive Oil
Page 18 |
seriously easy. food
Turn your everyday meals into extraordinary adventures.
Australian Fusion
SWIPE TO WIN
$20 VOUCHER
Brought to you by Roselands Fruitworld & Deli Pronto
Serves 5 Cost per person $6.00
from Deli Pronto
Roast Beetroot Salad with Pears, Tomato, Basil & Sheep’s Milk Feta
8 baby red beets 8 baby golden beets
Australian Fusion
Cost per person $7.20
3 cloves garlic, crushed
1 bunch basil, picked and chopped
Par boil, then cut the beets in half and roast them at
1 tblsp each of hot english and dijon mustard
1 punnet cherry tomatoes
Cut pears into 10 wedges each.
1 punnet teardrop tomatoes 150 grams sheep’s milk feta 1 punnet baby tatsoi
Drizzle dressing over pears and roast until golden brown at 175°C. Cut the tomatoes in half.
1 punnet baby basil purple dressing 100 ml balsamic vinegar 350 ml EVO* 50 ml red wine vinegar
To Plate
from Roselands Fruitworld
700 grams of kifler potatoes, cooked, peeled diced roughly. 1 tblsp egg mayonnaise. 1 tblsp sour cream.
1 tblsp of pink peppercorns, crushed roughly S
S S 1 tblsp of diced Spanish onion.
1 tblsp of green peppercorns, crushed roughly
1 tblsp diced gherkin or capers.
½ stalk celery diced finely.
1 tsp salt
Salsa Verde In a food processor combine: ½ bunch of parsley, ½ bunch
SSS
basil, ½ bunch mint, 3 cloves garlic, 2 tblsp capers, 1 tblsp
Place 3 pieces of pear on plate in triangle.
bread crumbs, 100 ml EVO*, salt & pepper to taste.
Mix tomatoes and chopped basil together and scatter over the plate.
$20 VOUCHER
Potatoes Salad
Warm beets and pears.
Place 3 of each pieces of beets in the space between pears.
SWIPE TO WIN
from Peters Meats
Roasted Beef Rump with Peppercorn Rub, Potato Salad & Salsa Verde
Serves 5 1.2 kg piece of whole rump, cut into three long strips
175°C for 30 min.
$20 VOUCHER
Brought to you by Peters Meats
Method
3 pears
SWIPE TO WIN
Turn your everyday meals into extraordinary adventures.
Method Combine garlic, mustards, peppercorns and salt in a bowl.
Drizzle with dressing.
Place the strips of beef in the bowl and coat with the mixture.
Crumble 1 tblsp of feta over the top.
Pre heat oven to 200°C. Place coated beef on a tray and roast
Garnish with herbs and season.
in the oven for 30 minutes for medium rare. Longer if desired. Remove and allow to rest for 10 minutes before slicing. Combine mayonnaise, sour cream, onion, celery and gherkins in a bowl and gently toss through potatoes. To Plate Slice beef, portion and place on plate. Portion potato salad and place next to beef. Use about a tablespoon of the salsa verde per plate. Garnish with a lemon cheek and parsley. *EVO: Extra Virgin Olive Oil
Page 18 |
seriously easy. food
Turn your everyday meals into extraordinary adventures.
Sweet Fusion
SWIPE TO WIN
$20 VOUCHER from Coles
Brought to you by Coles
Serves 8 Cost per person $3.45 10 plums, halved and stone removed You can use any stone fruit for this recipe
Method
150 grams butter
Cream butter and sugar together. Add eggs and combine.
150 grams chocolate
Combine remaining ingredients and then combine those with the butter/sugar/egg mixture. Pour into a well greased and lined 20cm square cake tin.
½ tsp salt Zest of 1 lemon 2 tbsp almond meal
3 whole eggs 3 egg yolks 150 grams brown sugar 120 grams plain flour
Chocolate Fondant with Seasonal Fresh Fruit Method Melt butter and chocolate together. Allow to cool. Whisk eggs and sugar together. Then fold in cooled chocolate mixture. Combine coco and flour together and then sift and fold
2 tbsp coco
into wet mixture.
Bake in a 170°C oven for 45 minutes, or until cooked.
Seasonal fruit salad
Pipe into well greased muffin moulds and bake at 180°C for 9 minutes.
The cake should be served slightly warm with cream whipped with a little icing sugar and vanilla essence.
A sweeter life may only be a phone call away! If you or anyone you know is suffering from depression or anxiety, talk it through with beyondblue support services 1 300 22 4636. www.beyondblue.org.au/getsupport Pick up your FREE beyondblue Fridge Magnet at the Cooking Event 17 to 19 October.
seriously easy. food
Cost per person $3.00
Place plums on top of the mixture, skin side down.
Desserts spelled backwards is “stressed”.
Page 20 |
Brought to you by Food for Less
Serves 5
1½ cups of raw sugar 2 cups of SR Flour
Sweet Fusion
Warmed Plum Cake with Whipped Cream
250 grams butter, soft 4 eggs
Turn your everyday meals into extraordinary adventures.
SWIPE TO WIN
$20 VOUCHER from Food For Less
Turn your everyday meals into extraordinary adventures.
Sweet Fusion
SWIPE TO WIN
$20 VOUCHER from Coles
Brought to you by Coles
Serves 8 Cost per person $3.45 10 plums, halved and stone removed You can use any stone fruit for this recipe
Method
150 grams butter
Cream butter and sugar together. Add eggs and combine.
150 grams chocolate
Combine remaining ingredients and then combine those with the butter/sugar/egg mixture. Pour into a well greased and lined 20cm square cake tin.
½ tsp salt Zest of 1 lemon 2 tbsp almond meal
3 whole eggs 3 egg yolks 150 grams brown sugar 120 grams plain flour
Chocolate Fondant with Seasonal Fresh Fruit Method Melt butter and chocolate together. Allow to cool. Whisk eggs and sugar together. Then fold in cooled chocolate mixture. Combine coco and flour together and then sift and fold
2 tbsp coco
into wet mixture.
Bake in a 170°C oven for 45 minutes, or until cooked.
Seasonal fruit salad
Pipe into well greased muffin moulds and bake at 180°C for 9 minutes.
The cake should be served slightly warm with cream whipped with a little icing sugar and vanilla essence.
A sweeter life may only be a phone call away! If you or anyone you know is suffering from depression or anxiety, talk it through with beyondblue support services 1 300 22 4636. www.beyondblue.org.au/getsupport Pick up your FREE beyondblue Fridge Magnet at the Cooking Event 17 to 19 October.
seriously easy. food
Cost per person $3.00
Place plums on top of the mixture, skin side down.
Desserts spelled backwards is “stressed”.
Page 20 |
Brought to you by Food for Less
Serves 5
1½ cups of raw sugar 2 cups of SR Flour
Sweet Fusion
Warmed Plum Cake with Whipped Cream
250 grams butter, soft 4 eggs
Turn your everyday meals into extraordinary adventures.
SWIPE TO WIN
$20 VOUCHER from Food For Less
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Page 22 |
seriously easy. food
Freebies Terms and Conditions Apply. While Stocks Last. Available Thursday 17 to Saturday 19 October 2013.
PLUS SWIPE TO WIN
over $5000 in fresh food vouchers
seriously easy. food
Freebies on the Go! Enjoy the great perks of Freebies and simply print these Free Deals from the Freebies machine on Level 1 near Food for Less or Level 2 near Myer.
®
Join Freebies online at centroroselands.com.au or visit the Customer Service Desk on Level 2.
FRESH FOOD BAKERS DELIGHT
CAFE/TAKEAWAY NEW ZEALAND NATURAL
Buy 1 Traditional Loaf at $3.80, Get 1 Free
Buy 1 Regular Milkshake at $5.00, Get 1 Free
Print Freebies Coupons
Print Freebies Coupons
FOOD COURT AMORE GOURMET BURGERS
Purchase an Aussie Burger Meal at $10.45, Get 1 Free Burger valued at $6.95 Print Freebies Coupons
BUSH’S MEATS
MICHELE’S PATISSERIE
Buy 1 kilo of Gourmet Mince at $8.99kg, Get 1 Free
Buy 1 Small Cake and Coffee at $6.90, Get 1 Free
Print Freebies Coupons
Print Freebies Coupons
FAMOUS KEBABS
Buy 1 Regular Kebab at $8.00, Get 1 Mini Kebab Free valued at $5.50 Print Freebies Coupons
Shopping Centre
$100,0S00 IN PRIZE
COSTI SEAFOOD
1
60
deals
Buy 1 Coffee at $3.40, Get 1 Free Cookie valued at 50 cents
Print Freebies Coupons
Print Freebies Coupons
DELICASSELLA
What’s On
Buy 1 packet of Dibella Pasta at $2.00, Get 1 Free Print Freebies Coupons
Information
FRESH SEAFOOD
Pin Board
Buy 1 packet of Seafood Salad Mix Extender at $7.99kg, Get 1 Free
Special Offers
COOKIE MAN
Buy 1 kilo of Boneless King Dory Fillets at $17.99kg, Get 1kg Free
GLORIA’S KEBABS
SANDWICH CHEF
Buy 1 Quiche at $2.00, Get 1 Free Print Freebies Coupons
LE WRAP
Buy 1 Pide at $7.50, Get 1 Free Canned Drink valued at $2.50
Buy 1 Wrap at $8.90, Get 1 Free Bottled Water valued at $2.70
Print Freebies Coupons
Print Freebies Coupons
PICONE’S PASTA PRONTA
Buy 2 Small Pasta at $8.50 each, Get 1 Small Pasta Free Print Freebies Coupons
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t Free points Swipe your card to ge to play Tick Tock. se Win instantly and choo lands Retailers. Free Deals from Rose
Buy 1 kilo of Thick Sausage at $6.99kg, Get 1kg Free Print Freebies Coupons
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Buy 1 Pizza Base at $4.00, Get 1 Free Print Freebies Coupons
Page 22 |
seriously easy. food
Freebies Terms and Conditions Apply. While Stocks Last. Available Thursday 17 to Saturday 19 October 2013.
PLUS SWIPE TO WIN
over $5000 in fresh food vouchers
seriously easy. food
Food Directory Coles Precinct Level 1
Food for Less Precinct Level 1
A&C Chicken Stop 9759 0361
Bakers Delight 9740 8440
Coles 9759 0960
Bush’s Meats 9759 0650
Delicasella 9750 2237
Costi Seafood 9740 7911
DN Bakery 9750 8104
Deli Pronto 9759 5979
Fresh Seafood 9750 4033
Food for Less 9759 4722
Healthy Life 9759 9971
H&H Chicken 9750 5840
Peters Meats 9750 2549
Sydney’s Best 9750 2508
Roselands Fruitworld 9759 0764 Food Court Level 3 Akira Sushi 0435 894 134
Le Wrap 9758 5584
Amore Gourmet Burger Grill 9740 7602
McDonalds 9758 4535
Donut King 9758 0885
Muffin Break 9759 6988
Famous Kebabs 0414 713 399
Oporto 9759 5353
Gloria Jeans Coffees 9758 0880
Roasts & Spuds 9758 5910
Hokka Hokka 9750 0688
Sandwich Chefs 9740 8881
KFC 9758 9920
Subway 9740 4155
Takeaway/Cafes Levels 1 & 2
Jamaica Blue 9740 3288
Boost Juice 9750 6411
Jimmy’s Kitchen 9740 5324
Cafe 62 9750 7294
Michel’s Patisserie 9750 6552
Cafe Spazio 9758 0306
New Zealand Natural 9758 2389
Coffee Emporium 9750 2727
Picone’s Pasta Pronta 9740 3941
Cookie Man 9758 0291
Puffies Donuts 9759 1129
Gloria’s Kebabs 9759 2777
Sunny’s Sushi 9740 9199
Grill on Roselands 9740 4666
Enjoy free parking and over 170 stores Roselands Drive | ph 9784 5400 centroroselands.com.au
seriously easy. food