Stockland Winter of Food Magazine | Winter 2019

WINTER 2019

MAGAZINE

Simple & satisfying dishes the whole family will love

THE SEASON OF INDULGENCE

STOCKLAND

#AtoZofMmmm

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CONTENTS FIND OUT HOW TO CREATE OUR COVER DISH AND OTHER DELICIOUS RECIPES AT STOCKLAND.COM.AU/FOOD

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r te n i W f o s te s Ta It’s time to whip out your favourite hot chocolate mug, dust off your biggest soup pot and buy a fresh packet of marshmallows for roasting on an open fire. The cold season has officially arrived and with it, comes all the cosy and delicious things we love most about winter in Australia; including the mouthwatering ingredients and recipes that grace the following pages of Stockland’s seasonal foodie magazine.

At Stockland, we’re all about celebrating the very best of winter produce, of which there is plenty in our bountiful country.

Discover the best

IN SEASON PRODUCE WINTER BREAKFAST & WARMING SOUPS 8-13 QUICK & EASY DINNERS 14-15 DELICIOUS DESSERTS 16-17 ALL THE WAYS TO ENTERTAIN 18 FLU-FIGHTERS 19 TABLE STYLING 20-21 MIGUEL MAESTRE 22 HEALTHY, HAPPY POOCH 24 ARE YOU THE BEST COOK IN YOUR NEIGHBOURHOOD? 25 FOR THE LITTLE ONES 26 WINTER DRINKS

seasonal fruits and vegetables to add to your cart, during your next local supermarket shop or trip to the grocer on page 4. Spend less time in the kitchen and more time with your precious family with our quick and easy dinner recipes on pages 8-13. Just because you’re short on time, doesn’t mean you should compromise on flavour! Plus, check out all the ways to entertain through the cooler months, create a stunning floral centrepiece on page 18 and keep the common cold at bay with our flu-fighters on page 19. There are also delicious dishes from Miguel Maestre, fun kids recipes and heavenly winter drinks on page 26.

So stay warm, keep those tummies full and make it a special one this winter. It might be cold and dreary outside, but that certainly doesn’t mean your dishes have to be! Happy eating.

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STOCKLAND | WINTER OF FOOD

TIME TO GET COSY He’s the vivacious and talented Spaniard that now calls Australia home. Stockland ambassador Miguel Maestre talks all things winter food.

I love winter in Australia. The weather is colder and it’s more inviting to be cooking inside at home and enjoying plenty of delicious meals together with your friends and family. It’s the time of the year when everyone starts getting into cooking again and we’re not scared to enjoy a little more food than usual!

We’re so lucky in Australia, because our winter is so beautiful. To me, this season is all about one-pot meals and whole, larger pieces of meat such as a delicious roast chicken or a lamb or pork shoulder. Our seasonal vegetables pack a flavour punch and are the perfect thing to roast with your meat (pumpkin is a particular favourite of mine!). There’s also plenty of casseroles and heavier types of pasta such as spaghetti and my personal favourite – macaroni and cheese with caramelised chorizo.

I’m spending a lot of time travelling this year and noticing a rise in Sri Lankan food, which I’m predicting will be very popular this season. Anything with a strong Middle Eastern flavour that’s packed full of delicious herbs and spices is always a crowdpleaser as the weather gets colder. Greek cuisine is also making a massive comeback and we can expect to see a lot of lamb being enjoyed this winter.

For the time-poor family, I love the one-pot wonder.

Just put everything in the one pot or tray and let the oven do all the work for you! For dessert, I love the humble cherry pie, a warm sticky-date pudding or some crispy and sugary churros with a creamy hot chocolate. Delicious!

In Australia, we love our food and winter is a time to be a little more decadent than usual. Go on, you deserve it! Enjoy.

Miguel Maestre

For recipes, photos and videos from Miguel, head to stockland.com.au/miguel

IN SEASON As the weather starts to change and we gravitate towards warm, winter soups and cosy roast dinners, choosing seasonal fruit and vegetables has never been more important. So when you next visit your local Stockland centre, here’s what to pick up from the supermarket or grocer.

Zoe Bingley-Pullin Top tips from the nutritionist, mother, chef and founder of Sydney nutritional consultancy company, Nutritional Edge.

tip HIGH IN VITAMIN C, ORANGES ARE THE PERFECT WINTER FRUIT

3.

1. ORANGES

1.

Navel oranges are one of those versatile citrus fruits that can be used in both sweet and savoury dishes.

Expect to see them in season around June.

2. GRAPEFRUIT Low in calories and high in nutrients, grapefruits may benefit your immune system through the cooler months.

They’re in season from June-August.

3. KIWIFRUIT Packed full of antioxidants, these little fruits are also a great source of fibre. They’re the perfect addition to your morning brekky, or a great snack to carry in your bag for on-the-go moments.

2.

4. AVOCADO

5. tip RHUBARB LEAVES ARE TOXIC AND SHOULD NOT BE EATEN! 4

STOCKLAND | WINTER OF FOOD

4. tip KEEP AVOCADOS OUT OF THE FRIDGE, UNLESS THEY ARE GOING BAD

The humble avocado is most seasonal around June-July each year, which is when you’ll find them the most attractively-priced at your local supermarket or grocer!

5. RHUBARB Often served cooked, this June-August seasonal veggie is best enjoyed in a traditional apple and rhubarb pie, topped with delicious fresh cream or custard.

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1. CAULIFLOWER In season all throughout winter, cauliflower is a healthy alternative to many grains and legumes.

Try replacing white rice with cauliflower rice as an accompaniment to your warm winter stews.

A much-loved vegetable by both children and adults alike, carrots are rich in vitamin A, which might not help you see in the dark, but may help with vision health.

They’re in season all winter.

Dark, leafy greens are especially good for hair, skin and bone health – so make them a staple in your winter diet this year. Spinach is seasonal year-round, but best eaten fresh from June-August.

4. BEETROOT With a plethora of health benefits that include fighting inflammation and improving digestive health, this seasonal winter fruit is perfect for soups, juices or simply roasted with other vegetables.

5. BROCCOLI Broccoli thrives in the cooler weather, so you’ll be able to find this winter superfood at your local supermarket or grocer all season long.

BLANCH CAULIFLOWER BEFORE FREEZING TO KEEP FRESH

2.

2. CARROT

3. SPINACH

tip

4.

3.

6.

5.

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tip LOOK FOR A BLEMISH-FREE, SNOWY WHITE TOP AND DON’T TOSS OUT THE STALKS AND LEAVES, BOTH CAN BE EATEN!

6. POTATO Think: creamy potato mash, garlic roasted potatoes or salty, thick-cut chips. Potato is one of the most versatile vegetables out there and it’s in season all winter.

7. PUMPKIN Available from autumn and all the way through winter, you can’t go past pumpkin when it comes to a staple winter vegetable. Did someone say creamy pumpkin soup? stockland.com.au/shop

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Food for the soul

CHORIZO, PUMPKIN & SPINACH BREAKFAST HASH INGREDIENTS 1 medium butternut pumpkin, peeled and diced 2 large potatoes, peeled and diced 1 large chorizo, sliced 1 small packet of baby spinach 2 tbsp golden syrup 2 tbsp olive oil 2 large eggs Salt and pepper to season

METHOD Preheat oven to 200C. Place the pumpkin and potatoes on a large oven tray, lined with baking paper. Cover with golden syrup, oil and salt and pepper. Cook for 25 minutes, then add chorizo, cooking for a further 10 minutes or until everything is golden and crisp.

INGREDIENTS

Heat oil in a large saucepan over medium heat. Sauté onion and celery for four minutes or until onion is translucent.

Add potato and chopped broccoli along with chicken stock and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until vegetables are tender.

Allow soup to cool, then transfer to a blender and blend until smooth.

Serve with fresh herbs.

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STOCKLAND | WINTER OF FOOD

garnishes like c y h t l a e hickp hh t i w eas ent

vegetables asted

METHOD

In a separate pan, fry two large eggs, sunnyside-up, to your desired consistency. Add spinach and wilt slightly. Add pumpkin, potato and chorizo mixture. Season with additional salt and pepper if required.

or ro

2 tsp olive oil ¾ cup brown onion, finely chopped 1 stalk celery, finely chopped 1 medium potato (peeled and cubed) 4 cups fresh broccoli (including stems, chopped) 2 cups chicken stock 1 ½ cups non-fat milk

Expe rim

CREAMY BROCCOLI SOUP

OPTIONAL: TOP WITH YOUR FAVOURITE CHEESE AND MELT SLIGHTLY UNDER THE GRILL FOR EXTRA GOODNESS

ROAST BEETROOT & COCONUT SOUP INGREDIENTS 500g beetroot, scrubbed and cut into chunks 2 tbsp olive oil 2 leeks, finely sliced 2 celery stalks, finely sliced 40g fresh ginger, grated 1 litre vegetable stock 2 tbsp lemon juice 5 tbsp coconut cream, plus extra to serve Coriander to serve

METHOD Preheat the oven to 200C. Toss the beetroot with 1 tbsp olive oil and roast for 30 minutes.

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vibrant soup that’s perfect

SWEET POTATO SOUP WITH SOUR CREAM INGREDIENTS 2 tbsp extra virgin olive oil 2 spring onions, thinly sliced 2 tbsp fresh thyme, chopped 3 tbsp salted butter 4 cups vegetable stock 3-4 large sweet potatoes, peeled and cubed ¼ tsp ground nutmeg 1 pinch cayenne pepper (optional) Salt and pepper to season 250ml coconut milk Sour cream

HEAD INTO YOUR LOCAL STOCKLAND CENTRE TO PICK UP ALL THE FRESH INGREDIENTS YOU’LL NEED

Meanwhile, heat 1 tbsp oil in a large saucepan over medium heat. Add the leeks, celery and ginger and sauté for 15 minutes until caramelised. Add in the cooked beetroot and vegetable stock and bring to the boil. Season and let simmer for five minutes, then remove from the heat and cool for 10 minutes.

Transfer to a blender along with lemon juice and coconut cream. Blend until smooth, adding seasoning or lemon juice as needed.

Serve with an extra dollop of coconut cream and coriander to garnish.

METHOD Heat olive oil in a large pot over medium heat.

Add spring onions and cook until softened.

Add thyme and butter and cook for a further 30 seconds. Pour in vegetable stock and add sweet potatoes, cayenne, nutmeg and salt and pepper.

Bring to boil over a medium-high heat and then reduce down to medium-low. Cover and simmer for 20 minutes or until sweet potato is tender.

Add mixture to blender and blend until smooth.

Stir in the coconut milk. Serve in bowls with a dollop of sour cream on top, herbs and some crusty bread.

For more quick and easy dinner ideas that the whole family will love, head to stockland.com.au/everyday-ideas stockland.com.au/shop

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QUICK & EASY DINNERS Sometimes you just need an easy-tofollow recipe that doesn’t take hours to put together. A dish that is equal parts nutritious and delicious, but will also feed your whole family with ease. Now you never have to be stuck for what to cook again. These quick and easy recipes are simple, tasty and take less than 30 minutes to create.

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STOCKLAND | WINTER OF FOOD

Winter Broccoli Salad SERVES

6

PREP TIME

15 mins

COOKING TIME

5 mins

top tip THIS SALAD GETS BETTER THE LONGER YOU LET IT MARINATE. SO MAKE IT AHEAD OF TIME FOR MAXIMUM FLAVOUR METHOD In a large bowl, toss together broccoli and spinach.

INGREDIENTS 2 heads broccoli Baby spinach 3 large carrots, julienned 2 zucchinis, ribboned 2 yellow capsicums, thinly sliced 4 radishes, thinly sliced 2 oranges, segmented 1 punnet cherry tomatoes, halved Handful pomegranate seeds Half cup of pine nuts, toasted 100g fetta, crumbled

Dressing 1/3 cup extra virgin olive oil 1 clove garlic, minced 1cm piece of fresh ginger, grated 2 tbsp toasted sesame oil Zest and juice of one lemon 1 tbsp low sodium soy sauce 1 tbsp honey 1 tsp salt 1 pinch red chilli flakes

In a medium pan, combine olive oil, garlic and ginger over a medium heat. Simmer for five minutes or until fragrant. Remove from heat and add sesame oil, lemon juice and zest, soy sauce, honey, salt and red chilli flakes.

Pour the warm dressing over the broccoli and spinach, massaging it into the greens. Add the carrots, zucchini, capsicum, radish and tomatoes and toss to combine. Taste and season with salt if need be.

If time allows, let salad marinate for approximately 30 minutes. Just before serving, add orange segments, pine nuts and fetta. stockland.com.au/shop

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Ombre Root n i t a r G e l b ta e g Ve METHOD SERVES

4

PREP TIME

10 mins

COOKING TIME

30 mins

INGREDIENTS 2 large sweet potatoes, peeled and sliced 4 parsnips, peeled and sliced 3 beetroots, peeled and sliced 2 ½ cups Carnation cream 30g shredded Parmesan cheese 30g grated mozzarella cheese 1 clove garlic, minced Fresh thyme sprigs to garnish 10 STOCKLAND | WINTER OF FOOD

Preheat oven to 200C. Place sweet potatoes, parsnips and beetroot into three separate bowls.

Pour 2/3 cup cream over each bowl of vegetables and top each with 1/3 each of Parmesan and mozzarella, along with some thyme leaves. Season each bowl generously with salt and pepper.

Pour remaining cream into the bottom of a square baking dish and sprinkle with another 1/3 of Parmesan and mozzarella, along with the minced garlic.

Line your baking dish with a row of each vegetable.

Season with salt, pepper and the remaining Parmesan and mozzarella cheese. Cover with foil and bake for 25-30 minutes or until vegetables are soft.

Remove from oven, uncover and grill for a further 3-5 minutes. Finish with fresh thyme springs.

Pork t & Peanu Noodles

SERVES

4

PREP TIME

10 mins

INGREDIENTS 500g packet fresh egg noodles ½ cup oyster sauce 1⁄3 cup smooth peanut butter 2 tbsp malt vinegar 1 tbsp honey 2 tbsp sesame oil 750g pork fillet, cut into strips 4 cloves garlic, crushed 2 bunches bok choy, chopped 2cm piece fresh ginger, grated ½ cup roasted salted peanuts 1 long chilli, thinly sliced 3 spring onions, sliced Handful of coriander 1 tbsp hot chilli sauce Juice of 1 lemon

METHOD Cook noodles according to packet directions. Drain and rinse under hot water, transfer to a large bowl.

Meanwhile, whisk oyster sauce, peanut butter, vinegar, honey and 1 cup water together in a large jug.

Heat a wok over high heat and add sesame oil. Stir-fry pork strips for 4-6 minutes or until browned. Add garlic, ginger and hot chilli sauce.

Stir-fry for one minute.

Add peanut mixture, spring onions, bok choy and noodles.

Toss to combine. Sprinkle with peanuts, chilli and garnish with coriander and lemon juice.

COOKING TIME

10 mins

stockland.com.au/shop

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STOCKLAND | WINTER OF FOOD

Veal H aloumi Schnitzels SERVES

4

PREP TIME

10 mins

FOR SOMETHING A LITTLE HEARTIER, GO FOR ROAST VEGGIES SUCH AS PUMPKIN, BEETROOT AND SWEET POTATO

COOKING TIME

10 mins

INGREDIENTS

HEALTHY AND HEARTY

4 thin veal steaks

Salt and pepper to season

Veal is a highly nutritious and mineral-rich meat that also gets the heart smart tick of approval.

Did you know that it’s also rich in vitamin B, which is essential for energy and a healthy metabolism?

It’s also easily absorbed by your digestive system, so it’s a great alternative if you have trouble digesting red meat.

METHOD

GET THE KIDS INVOLVED

1 cup grated haloumi cheese 2 cups panko breadcrumbs 1 egg, lightly beaten Thyme leaves, finely chopped

Preheat oven to 240C. Place the haloumi, panko breadcrumbs, thyme, salt and pepper in a bowl and toss to combine.

In a separate bowl, whisk egg. Working one at a time, dip each veal steak into the egg mixture, followed by the breadcrumb mixture. Place on a lightly greased oven tray.

Place the schnitzels in the oven and cook, for five minutes, turning halfway, or until gold and crispy. Serve with freshly steamed vegetables and a squeeze of fresh lemon.

This dish is so simple to create, why not get the kids involved with the preparation! Start a production line in the kitchen, placing one person in charge of each step. They’ll love dipping the steaks into the egg mixture and then the breadcrumbs. It might get a little messy, but that’s half the fun!

ROAST IT UP Steamed vegetables are a quick and healthy alternative, but roast vegetables make a delicious, wintery addition. Simply roast in the oven with some olive oil and fresh herbs.

For more quick and easy dinner ideas that the whole family will love, head to stockland.com.au/everyday-ideas stockland.com.au/food

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Mulled Wine

s g n i dd u P r te Win INGREDIENTS

200g fresh or frozen blueberries

200g fresh or frozen raspberries 200g fresh or frozen blackberries 75g caster sugar Juice of half a lemon 200ml Pinot Noir 2 star anise 2 cinnamon sticks 2cm piece ginger, grated 4 orange peel strips 1 loaf white bread Fresh mint and orange peel to garnish Optional Serve with ice cream, fresh cream or crème fraîche

METHOD Place the fruit, sugar and lemon juice into a medium size pan and cook over medium heat for five minutes, until fruit starts to break down. Take the mixture off the heat and pour through 14 STOCKLAND | WINTER OF FOOD

a fine sieve into a bowl, placing aside for 20 minutes until all juice has drained from the fruit.

Place the fruit syrup into a small pan, along with the wine, spices and orange peel. Bring to simmer and cook for five minutes. Remove from heat, cover and put aside for 1 hour to infuse.

Line six small pudding moulds with clingfilm, leaving extra hanging over the sides to cover the base of the pudding with later. Using a 5cm round cutter, cut discs from the bread to fit the base of each mould.

Using the remaining bread, cut out discs to the lid of the pudding, then several rectangles to the line the sides of the mould.

Once lined with bread, fill each mould with fruit, topping up with a 1 tbsp of the syrup. Finally, soak the large discs of bread in the syrup and place on top of each pudding.

Place the pudding into the fridge, with a second tray on top to weigh down the puddings to help them seal.

Leave for a minimum 6-8 hours before turning the puddings out and serving.

d n o lm A & n o m a n n i C INGREDIENTS 1 ¼ tsp dry yeast

Sticky Buns

160ml lukewarm water 3 tbsp honey ¼ tsp table salt 450g plain flour + extra for dusting on bench 2 eggs, lightly beaten 125g unsalted butter Filling 150g unsalted butter 140g soft brown sugar 3 tsp cinnamon ground 1 cup roasted almonds, finely chopped Syrup 100g soft brown sugar 150g unsalted butter 160ml maple syrup (or golden syrup)

METHOD

Place the yeast, milk and two tablespoons of the honey into a small bowl and mix to combine. Set aside in a warm place for five minutes or until the surface is foamy.

Place the flour, table salt, egg, butter and remaining honey, along with the yeast mixture in an electric mixer. Beat on a low speed for five minutes or until the dough is smooth and elastic.

Place in a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for one hour or until dough has doubled in size.

For the syrup, place maple syrup, brown sugar and butter in a small saucepan over low heat and stir until melted and smooth.

Pour half the glaze into a 20x30cm slice tin and set aside the other half.

For the filling, place butter in a small nonstick pan over high heat and melt. Bring to a simmer and cook for 2-3 minutes or until

golden brown. Transfer to a medium bowl and add sugar, cinnamon and almonds.

Roll out the dough on a lightly floured surface. Spread with the filling, leaving a 1cm border. Starting from the long edge, roll up the dough tightly and trim the edges. Slice into even pieces and arrange the buns in your slice tin, on top of the syrup. Set aside for one hour to allow to rise.

Preheat oven to 180C and bake the sticky buns for 25-30 minutes or until golden brown.

Gently warm the remaining syrup over a low heat and pour over the buns before serving.

top tip ADD SOME DRIED FRUIT SUCH AS CURRANTS, SULTANAS OR DRIED ORANGE FOR AN EXTRA POP OF FLAVOUR

stockland.com.au/shop

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VEGGIE OPTION For a vegetarian option, why not try some stuffed portobello mushrooms? With an intense, robust flavour, they can be filled with all your favourite ingredients and roasted with all your other trimmings!

Backyard bonfire

ALL THE WAYS TO ENTERTAIN THE CLASSIC ROAST DINNER Gather your friends and family, preheat the oven, choose the perfect cut of meat that all your guests will love and settle in for the ultimate winter (or Christmas in July) party – the roast dinner. When the nights get cold, it’s hard to resist a delicious roast dinner with some of your nearest and dearest, featuring all your favourite trimmings (roast potatoes, we’re looking at you). Dress the table with your most decadent linen and silverware, set the mood with pillar candles and leave space for the pièce de résistance in the centre of it all. Just add an assortment of roast vegetables, a flavoursome gravy and plenty of stuffing.

It’s a meal that’s fit for kings and queens and the perfect way to entertain the masses this winter.

Something sweet

No backyard bonfire would be complete without some oozy, gooey s’mores, featuring everyone’s favourite camping pastime – toasted marshmallows. Just add some sweet biscuits, milk chocolate squares and sandwich it all together! There’s nothing better.

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Don’t let the brisk weather outside stop you from hosting the ultimate winter soirée. There’s nothing quite like sitting back with a few of your closest mates and watching one of Australia’s beautiful winter sunsets, all whilst staying toasty warm beside an open fire. Just be sure to keep it contained in a specialised fire dish or designated fire pit! Create some ambience with a string of festoon lighting, or some paper lanterns hanging from a nearby tree. For dinner, go with a barbecue so you can still be close to the action while playing chef. Finally, set up some comfortable seating options, including a selection of warm and cosy blankets for cuddling up in as the night goes on.

Mood lighting is an important part of any social gathering.

Tealight candles are a versatile and effective option.

Raise a toast

FOR MORE EVERYDAY ENTERTAINING IDEAS AND INSPIRATION FOR YOUR NEXT BIG EVENT, HEAD INTO YOUR LOCAL STOCKLAND CENTRE.

A toast at a party is used to elevate the room, give thanks to all in attendance (and the cook!) and bring warmth to people’s hearts. Preparing a few special words to say at your next gathering is a thoughtful and heartfelt way to show your guests just how much they mean to you.

SET THE MOOD The music you choose to play at your dinner party or backyard event will determine the way you intend the night to move forward. For a formal dinner party, choose a genre like jazz, or for a more relaxed setting, you can’t go past an acoustic soundtrack.

THE ULTIMATE GRAZING PLATTER A grazing platter is the perfect way for people to come together in an intimate setting and bond over some delicious bite-sized food. The beauty of the cheese platter is that the more you add, the better it will look. Don’t skimp on the bones of the platter, investing in quality cheeses, meats and crackers as a starting point. Next, add seasonal fruits and vegetables, an assortment of nuts and chocolates and a variety of dips. The key is to leave no empty spaces! A great grazing platter is never a bad choice when it comes to entertaining a group of friends.

Just add a couple of glasses of vino, a cosy fireplace, some board games and you’re set for the evening!

tip THEY’RE A DECORATING STAPLE, YOU CAN’T GO WRONG WITH FRESH FLOWERS. FOR A PROFESSIONAL FINISH, STRIP THE LEAVES FROM THE BOTTOM HALF OF THE STEMS. stockland.com.au/shop

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WINTER FLU-FIGHTERS

OLIVE LEAF EXTRACT

The dreaded flu season is here, but don’t let the common cold hold you back! Boost your immune system and ward off that pesky sniffle with these flu-fighting ingredients.

It’s one of the most powerful antioxidants available and has been used for centuries in Mediterranean countries for its medicinal properties.

Known as “nature’s liquid gold”, olive leaf extract can relieve symptoms of coughs, sore throats and upper respiratory tract infections.

ECHINACEA

tip

With over nine species in the world, the leaves, stem, flower and roots of echinacea are used to make supplements, liquid extracts and teas. Research shows that it increases the number of white blood cells, which in turn help fight infection.

Zoe Bingley-Pullin suggests,

“TAKING AN ECHINACEA VITAMIN CAN REDUCE THE LIFESPAN OF YOUR COLD”

CAYENNE PEPPER

BONE BROTH

Known for its fiery flavour, cayenne pepper works by stimulating sweat glands which may lower your body temperature and help relieve your fever. It’s also one of the best natural decongestants, so combine it with lemon and hot water to help break up that nasty chest cough.

Bone broth is highly nutritious and packed full of vitamins that are essential for beating the winter flu.

It boosts your immunity, keeps you hydrated and fights inflammation. There’s a reason why your mum’s chicken soup always makes you feel better when you’re sick!

OREGANO OIL The volatile oils that exist in oregano have incredible antiviral, antibacterial and antiinflammatory properties. It’s rich in calcium, magnesium, zinc and potassium – all of which help to boost immunity. Simply put 3-10 drops in water, swish around in your mouth for 30 seconds, then swallow.

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STOCKLAND | WINTER OF FOOD

GINGER

tip Zoe Bingley-Pullin suggests, “TRY STEEPING FRESHLY GRATED GINGER ALONGSIDE FRESH LEMON JUICE AND HONEY FOR A WARMING DRINK”

It’s one of those flavours you either love or hate, but there’s no denying the cold and flu benefits of ginger. It’s helpful for upset stomachs, dizziness, nausea, vomiting and cold sweats. Combine it with honey (a natural cough suppressant) for optimal results.

THE DARK GREEN FOLIAGE IN THIS CENTREPIECE IS JUST WHAT THIS WARM COLOUR PALETTE NEEDS TO ADD FRESHNESS TO THE TABLE

LAYERING IS A STYLISTS SECRET – IT CREATES DEPTH AND INTEREST. INSTEAD OF USING TWO SIMILAR PLATES, MIX IT UP WITH DIFFERENT COLOURS AND SIZES

Centre of A ttention

CANDLES ARE A BEAUTIFUL ADDITION TO ANY DINING TABLE. THEY SET THE MOOD AND CREATE A LOVELY AMBIANCE

CREATING AN EDIBLE CENTRE PIECE IS NOT ONLY FUN, BUT ADDS TEXTURE AND MAKES IT INTERESTING!

Maryna King is the director of My Interior Stylist and has over 18 years experience in design. With a creative personality and an exceptional eye for detail, she’s all about creating beautiful spaces.

Winter Warmers Celebrity chef Miguel Maestre is no stranger to flavour and flair when it comes to cooking – and these dishes are no exception. Anyone up for a dinner party?

CHORIZO EMPANADAS Prep 15 mins | Cook 30 mins | Serves 2-3

INGREDIENTS 600g Carême puff pastry Olive oil, for frying 2 small onions, peeled and finely diced 3 garlic cloves, peeled and finely chopped ½ small chilli, seedless and finely chopped Pinch of ground cumin Pinch of ground cinnamon ½ tsp of paprika 250g minced beef 250g minced chorizo 4 tbsp pitted green olives, chopped 1 tsp dried oregano Pinch of sugar 4 hardboiled eggs, chopped 1 large egg, beaten Sea salt and freshly ground black pepper Kale Chimichurri Sauce Bunch of flat leaf parsley Handful of kale leaves 3 garlic cloves, peeled 1 tsp dried oregano 1 tsp dried chilli flakes, to taste 1 tbsp red wine vinegar 1 tbsp lemon juice 5 tbsp olive oil

METHOD Preheat oven to 190C. Roll out pastry to a thickness of 3mm and cut out eighteen discs, using an 11cm cutter or small plate. Cover the discs with cling film and chill while you prepare the filling.

Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion, chilli and garlic gently for about five minutes until soft, but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic.

Add the beef and chorizo, season with salt and pepper and cook for about five minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and eggs. Taste and adjust the seasoning as necessary. Leave to cool.

Once the beef has cooled, spoon about one tablespoon onto each pastry disc, leaving a 1cm border around the edge. Brush beaten egg around half the border, then fold the pastry over and press the edges together to seal and create a half-moon shape. Crimp the edges, removing any air pockets as you go.

Chill the empanadas for 20 minutes to firm up.

Place the empanadas on a baking tray. Make a steam hole in the top of each one with a skewer, then brush with beaten egg. Bake in the preheated oven for 18-20 minutes until the pastry is golden brown.

Meanwhile, make the chimichurri. Place the parsley, kale, garlic in a small food processor and roughly combine. Add the rest of the ingredients and blitz briefly.

Taste and season with dried oregano.

Once the empanadas are cooked, cool on a wire rack. Serve warm or cold with the chimichurri on the side to spoon over or dip into.

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CAULIFLOWER STEAKS Prep 5 mins | Cook 2 mins | Serves 4

INGREDIENTS 2 heads cauliflower, white and green 5 tbsp Kecap Manis or sweet soy 2 tbsp white sesame seeds 1 tbsp sesame oil 2 tbsp palm sugar 1 tsp flakey salt

1 lemon zest and juiced 1 bunch coriander, washed and roughly chopped ½ cup toasted cashews ½ bunch Vietnamese mint 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 in the sweet soy sauce, sesame seeds, sesame oil, palm sugar, salt, zest and juice. Mix well. Shake off excess marinade and grill for two minutes on each side, basting with a brush the excess marinade.

To make coriander pesto – in a food processor add coriander, cashews, mint and olive oil.

Process until pesto consistency.

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

MIGUEL’S CHICK‘N’LEEKING PIE Prep 10 mins | Cook 40 mins | Serves 4

INGREDIENTS 40g butter 1 tbsp extra virgin olive oil 1 onion, peeled and chopped 2 gloves garlic, peeled and finely chopped 1 stick celery, chopped 5 leeks, washed, trimmed and finely sliced ½ bunch oregano leaves 4 sprigs thyme leaves 50ml white wine 500g leftover chicken, shredded 300ml thick cream 2 puff pastry sheets 1 egg, beaten with a splash of milk

METHOD Heat butter and oil over medium heat in a large saucepan. Add onion, garlic, celery and leeks and cook for eight minutes or until soft and caramelised. Add oregano and thyme. Season with salt and pepper and cook for a further five minutes. Add chicken and white wine, cook for three minutes, add cream and simmer for 10 minutes. Remove from stove and allow to cool.

For more great recipes, photos and videos from Miguel, head to stockland.com.au/miguel

Split filling between four ramekins. Cut puff pastry into circles larger than the diameter of the ramekins to allow it to fold over the rim.

Cover each ramekin with the pastry and press with your finger tips to make it airtight.

Brush pastry with egg wash and cook in oven at 180C for ten minutes or until the pastry is golden brown. Serve with mixed leaf salad. stockland.com.au/food

21

Pampered Pooch Your loyal companion deserves to be spoilt in the food department too! These frozen treats are packed with fruit, yoghurt, and honey for a shiny coat.

GRAPEFRUIT & BANANA FRO-YO TREATS

All the foods your dog can & can’t eat

Prep 10 mins

INGREDIENTS 2 cups of grapefruit, diced 1½ cups plain Greek low-fat yoghurt 1 sliced banana ¼ cup of skim milk 3 tbsp honey

METHOD Place all the ingredients in your blender and blend on medium speed for two minutes.

Pour into a mould of your choice or use ice cube trays.

Freeze for four hours or more.

Pop out of the moulds and give to your pooch to enjoy!

22 STOCKLAND | WINTER OF FOOD

T here are plenty of other fruits that you can use, including: strawberries, watermelon, blueberries, mango, pumpkin or any other dog-safe fruit or vegetable.

For extra sweetness you could also add in some peanut butter!

APPLE ALCOHOL BANANA AVOCADO BLUEBERRIES CAFFEINE CARROTS CHOCOLATE CHEESE COFFEE CHICKEN FAT TRIMMING EGGS GARLIC GREEN BEANS GUM HONEY GRAPES KIWI MACADAMIA NUTS MANGO MILK OATMEAL MUSHROOMS PEACHES ONIONS PEANUT BUTTER PITS & SEEDS

Your place for the perfect gift The Stockland Gift Card is accepted at over 3,000 participating retailers in Stockland Shopping Centres.

Purchase your Gift Card from the Customer Care Desk or Centre Management office at your local Stockland centre.

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stockland.com.au/food 23

Are you the best cook in your neighbourhood?

Do you consider yourself a professional at profiteroles?

Or know your way around a pasta machine? We'd love to hear from you.

This year, we'll be getting behind locals by featuring recipes from real people across the country and are looking for fabulous home cooks to be involved.

If you consider yourself a connoisseur in the kitchen, or want to share your special recipes with the nation, this is your chance! Submit your special home recipe via our website stockland.com.au/recipe *Terms and conditions apply. Recipes must be original. Please see website for full T&C's.

24 STOCKLAND | WINTER OF FOOD

s e n o e l tt i l e h t r Fo

This season, have some fun with your kids in the kitchen – after all, they’ll be more inclined to eat what they’ve helped to prepare! These recipes are just as delicious as they are fun.

FRUIT YOGHURT BARK INGREDIENTS Vanilla Greek yoghurt Assorted fresh fruit Cereal (optional)

METHOD Line a flat pan with baking paper and spread evenly with yoghurt, making sure it’s not too thin – about 1cm thick.

Sprinkle the top with fresh fruit or for a cheeky alternative, use cereal.

Freeze overnight, then break into pieces when ready to serve.

CUCUMBER SUSHI INGREDIENTS 1 continental cucumber 6 slices of cheddar cheese, sliced into matchsticks 6 slices of each deli meat (we used turkey, ham and salami), sliced into matchsticks Carrot, sliced into matchsticks Beetroot, sliced into matchsticks Parsnip, sliced into matchsticks

METHOD Cut the cucumber into large 3cm slices.

Hollow out the centre of each cucumber slice using a melon baller, leaving about ½ cm around the edges.

Stuff the centre of each cucumber with cheese, deli meat and vegetables until each centre is filled. Serve cold.

tip

Purchase a packet of pre-chopped veggies from your local supermarket, so you don’t have to chop all the ingredients stockland.com.au/shop 25

WARM UP There’s something about sipping on a delicious hot chocolate during winter that invokes a sense of comfort and nostalgia. This season, forget plain old peppermint tea, here’s how you can level-up your winter drink game like a pro.

White Chocolate & Coconut Latte For a twist on a traditional coffee store latte, try adding white chocolate and coconut syrup for a deliciously-sweet winter flavour. It’s the perfect start to a brisk morning and is sure to make the gloomy wake-up just that little bit more inviting.

INGREDIENTS Coconut syrup Espresso coffee White chocolate sauce Milk Whipped cream and chocolate to decorate

26 STOCKLAND | WINTER OF FOOD

CHOCOLATE & CHILLI COCKTAIL Love chocolate? Fond of spicy foods?

This rule-breaking cocktail combines both! Don’t knock it ‘til you try it, it’s just the right amount of sweetness, combined with a delightful amount of heat, making it the perfect winter nightcap.

SWEET & SPICY

INGREDIENTS

WHITE MULLED WINE WITH RUM & RAISINS If you’re looking for a drink to keep you warm from the inside out, look no further. With a heady mix of flavours, it’s the perfect accompaniment to a big roast dinner and a night by the fire.

Vodka Cinnamon sugar syrup 1 red chilli White Crème De Cacao Chocolate syrup Whipped cream and chocolate nibs to decorate

INGREDIENTS White wine (Pinot Grigio or Sauvignon Blanc) White rum Apple juice White sugar Fresh ginger Raisins Almonds, blanched Cinnamon Star anise

MULLED WINE WITH CINNAMON & ORANGE Reminiscent of overseas Christmas holidays in the snow, mulled wine is a timeless winter classic. The best part is, it’s super easy to make and great for entertaining the masses.

INGREDIENTS Dry red wine Oranges, sliced or quartered Whole cloves Cinnamon sticks Star anise Sugar, honey or maple syrup to sweeten

WINTER DETOX

ADULTS ONLY!

PUMPKIN SPICE HOT CHOCOLATE For a twist on an age-old winter classic, this American-inspired hot chocolate is a fun alternative to a timeless recipe. Top tip: if you can’t find pumpkin pie spice at your local supermarket, just combine cinnamon, ginger, nutmeg, allspice and cloves.

A tasty blend to help ward off that dreaded winter flu, this herbal blend is as delicious as it is detoxifying!

INGREDIENTS

INGREDIENTS

Milk Canned pumpkin puree Pumpkin pie spice (store bought or homemade) Vanilla extract White or milk chocolate, chopped

LEMON AND CRANBERRY TEA

Herbal tea bag Lemon juice Ginger root Fresh cranberries Warm water Stevia

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