Centro Roselands Book of Flavours

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 |

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^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

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$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

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$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

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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 |

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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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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.

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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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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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.

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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

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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 |

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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 |

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$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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seriously easy. food

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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

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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

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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

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Buy 1 Coffee at $3.40, Get 1 Free Cookie valued at 50 cents

Print Freebies Coupons

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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

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Page 22 |

seriously easy. food

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Food Directory Coles Precinct Level 1

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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

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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