2020 has certainly been a wild ride. But amongst all the twists and turns, one thing has remained the same – the sheer joy and love that really good food can bring. Over the last few months, people all around Australia have bonded together over food, spending hours upon hours teaching themselves how to make sourdough, perfecting the ultimate margarita recipe, and watching tutorials on how to cook the best roast chicken. It’s safe to say that food has been the one constant that we’ve all come to rely on.
So, when it came to putting together this edition of Stockland’s Summer of Food magazine, we wanted to keep the positive vibes rolling! We’ve filled the following pages with plenty of exciting and enticing recipes – from cold smoothie bowls to strawberry barbecue chicken and everything in between, there’s something for every summer soirée and backyard get-together. Plus, we’re reminiscing on all the nostalgic elements of a good ol’ Aussie barbecue on page 4 (psst – you can also learn how to make your own Golden Gaytime) and taking you on a trip to the Mediterranean (if only) on page 18. Find all of that and more in the following pages. Welcome to summer in Australia, it’s going to be a season like no other.
Australia,
the lucky country
Not just because of our sandy beaches and amazing summer, but because we have the best and most delicious seafood in the world.
There are many perks to living on a really big island – no matter where you look, we are gifted with all the climates of the world. Plus, when it comes to cooking, our meals are often inspired by the amazing flavours of the ocean! As an Australian, I am proud to live in a country where almost every home has a BBQ. If you consider one of Australia’s best-known sayings, well it’s right there – throw another shrimp on the barbie, mate!
Seafood has a beautiful place in my heart as I trained as a seafood chef, and it’s something that defines my way of cooking. I have been blessed to travel all around Australia with The Living Room, enjoying some of Australia’s best seafood straight from the source – often from the ocean, direct to the plate. In Australia, we are gifted with the tastiest oysters, prawns, scallops, pipis, scampi, octopus, calamari, and a variety of fish. The list is endless.
Something to look forward to this summer is the amount of beautiful seafood that’s available for you to buy from your local fishmonger or supermarket. We’re seeing seafood of the highest quality and freshness, and at great prices too.
As parents, it’s important for us to teach our children where their seafood has come from, and how to prepare, cook and enjoy it. And at the same time, teach them to respect the oceans so that they can last for generations and generations to come.
So Australia, get excited to cook some delicious seafood BBQ’s like the one I’m sharing with you on page 6. And why not do it the Spanish way, with a lot of flavour and happiness!
My name is Miguel Maestre and I am on a SEAFOOD diet –when I see food, I eat it. Happy summer!
Your backyard
They’re the classics – the Aussie backyard plates that you’ve definitely brought along to a summer barbie. Where nostalgia and flavour collide!
TIP: ADD SOME FRESH SEASONAL VEGGIES TO YOUR BBQ KEBABS. THEN ALL YOU NEED TO DO IS THE OBLIGATORY ‘CLICK CLICK’ OF THE TONGS!
DIY Golden Gaytime
INGREDIENTS
Vanilla ice cream
3/4 can top n fill caramel
2 tbsp malted milk powder
300ml thickened cream
300g milk chocolate, finely chopped
METHOD
150ml full cream milk
1 ½ cups self-raising flour
2 tbsp granulated sugar
2 tbsp brown sugar
120g unsalted butter, melted
1 egg yolk
Allow your store-bought vanilla ice cream to soften slightly, then divide among 12 silicone ice cream moulds, inserting a wooden paddlepop stick in each at the end. Freeze for four hours minimum. For the caramel, place the caramel, cream, and malt powder in a large mixing bowl and use an electric whisk to combine. Take your set vanilla ice cream out of the moulds and dip into the caramel mixture. Place on a tray and freeze for another four hours.
For the ganache, add the milk chocolate to a heatproof bowl. Place the milk in a saucepan over medium-high heat, bring to a simmer, then pour over the chocolate, allowing the warm milk to melt the chocolate. Stir until smooth, then leave to thicken for two hours.
For the crumb, preheat oven to 180ºC. Combine all ingredients in a large bowl and mix with your hands until a fine crumb forms. Bake on a tray for 10 minutes until golden. Finally, remove your frozen ice creams from their moulds. Dip in ganache, then cover with biscuit crumbs. Set in the freezer for a further hour before serving.
Hidden veggie sausage rolls
INGREDIENTS
1 tsp olive oil
1 zucchini, grated
1 large carrot, grated
½ brown onion, finely chopped
1 clove garlic, finely chopped
METHOD
400g sausage meat of your choosing
1 sheet puff pastry
1 egg, beaten Sesame seeds
GREAT FOR THE KIDS!
Preheat the oven to 180ºC and line an oven tray with greaseproof paper.
In a large frying pan over low-medium heat, cook the zucchini, carrot, garlic, and onion until softened. In a large bowl, combine sausage meat and cooked vegetables and mix together well.
Take your sheet of puff pastry and cut it in half lengthways. Divide the sausage mixture in half and spread along each piece of puff pastry, leaving a gap of 2cm around each edge. Wrap the edges of the pastry over and seal by pressing down lightly with a fork. Cut into bite-sized portions and sprinkle with sesame seeds.
Cook in the oven for 25-35 minutes or until golden and cooked through. Enjoy!
Miguel’s seafood BBQ plate
INGREDIENTS
50ml extra virgin olive oil, plus extra for brushing and drizzling
6 cloves garlic, crushed, one set aside
1 knob ginger, grated
2 red chillies, thinly sliced
1 green chilli, thinly sliced
2 limes, zested and juiced
1 bunch chives, finely chopped
6 large king prawns
6 baby calamari, whole
6 scampi
6 half-shell large scallops
6 large black mussels
12 pipis
1 steak swordfish, cut into pieces
1 cup light olive oil
1 whole egg
Splash of lemon juice
1 pinch sea salt
4 slices sourdough bread
2 Roma tomatoes, grated
Sea salt and cracked black pepper
METHOD
For the seafood:
Preheat a chargrill pan or barbecue hotplate over high heat. Place the oil, garlic, chilli, ginger, chives, lime zest and juice, and salt and pepper in a large bowl and stir to combine. Save three tbsp of the marinade and set aside. Add seafood to remaining marinade and toss. Cook on the hotplate for eight minutes.
For the aioli:
In a small mixing bowl, add oil, egg, remaining garlic clove, lemon juice, and a pinch of salt. Blend with a stick blender until thick in consistency.
For the tomato bread:
Brush the sourdough bread with oil and cook over the barbecue grill until toasty. Rub the hot bread with garlic and top with grated tomato. Sprinkle with salt, pepper, and drizzle with extra oil.
Place the seafood on a large serving board, drizzle with remaining marinade and sprinkle with salt and pepper. Serve with aioli and tomato bread.
These tacos are a delish option for meat-free Mondays!
Chickpea tacos with tahini yoghurt
INGREDIENTS
For the chickpea fries
1 cup chickpea flour
4 tbsp olive oil, divided in half
1 tsp salt
For the tortillas
1 1/4 cups almond flour
2 tbsp psyllium husk powder
1 tbsp gelatin powder
1/4 tsp salt
2 large eggs
2 tbsp sunflower oil
To assemble
2-3 tbsp olive oil
4 tbsp plain Greek yoghurt
2 tbsp tahini
½ tsp smoked paprika
½ cucumber, thinly sliced
1 large carrot, peeled and cut into thin batons
1/4 red cabbage, shredded
1 red chilli, thinly sliced
½ cup coriander, torn
2 tsp black sesame seeds
METHOD
For the chickpea fries: whisk together the chickpea flour, 500ml water, 2 tbsp olive oil, and salt in a mixing bowl.
Heat the remaining 2 tbsp olive oil in a saucepan set over a moderate heat. Add the batter and bring to a simmer before whisking and cooking
until thickened, about 3-4 minutes.
Spray a 20cm square baking tin with cooking spray. Pour the chickpea batter into it and let cool for 15 minutes. Cover and chill until set, about four hours.
For the tacos: pulse together the almond flour, psyllium husk powder, gelatin powder, and salt in a food processor until combined. Add the eggs and 2 tbsp warm water until the dough comes away from the sides of the processor – it should be dense and moist.
Turn out the dough and roll into a ball. Flatten into a disc and cut into six even portions. One by one, roll the wedges back into golf ball-sized balls and then roll out into 3mm thick rounds between two sheets of baking paper.
Grease a frying pan with some sunflower oil and heat over a medium heat. Working in batches, fry the tortillas for about one minute on both sides, until golden brown. Stack completed tortillas on a plate and loosely cover with aluminium foil.
Meanwhile, take the chickpea batter from the tin, cut into fingers and arrange on a baking tray, brushing with olive oil. Bake until golden, turning once, about 20 minutes. Remove from the oven and let cool.
Whisk together the yoghurt, tahini, and smoked paprika with 2 tbsp warm water and a pinch of salt and pepper in a small bowl.
Top the tortillas with chickpea fries, vegetables, and sesame seeds. Drizzle with the tahini yoghurt and garnish with some coriander and sesame seeds.
INGREDIENTS
2 cups coriander, roughly chopped, plus extra to serve
1/3 cup pine nuts, plus extra to serve
1 small clove garlic, crushed
½ lemon, juiced
3 tbsp nutritional yeast
120ml extra-virgin olive oil
4 medium zucchinis, trimmed with ends reserved
450g extra-firm tofu, drained, dried, and cubed
4 tbsp olive oil, divided
Salt and ground black pepper
Vegan zucchini and tofu noodles
METHOD
Preheat the oven to 200°C (180°C fan-forced).
Pulse together the coriander, pine nuts, garlic, lemon juice, nutritional yeast, 1/2 tsp salt, and 1/4 tsp pepper in a food processor. Turn the motor on and drizzle in the extra-virgin olive oil until a thick pesto comes together. Set aside until needed.
Cut the zucchini into sections before attaching to a spiraliser and turning out noodles. Collect them in a bowl and toss with some salt and pepper.
On a rimmed baking tray, toss the tofu and reserved zucchini ends with 2 tbsp olive oil and some salt and pepper to taste. Roast until the tofu is golden brown, about 20 minutes, turning once. Remove from the oven when ready and keep warm under aluminium foil.
Heat the remaining 2 tbsp olive oil in a large sauté pan set over a moderate heat. Add the zucchini noodles and a splash of water. Sauté for 3-4 minutes, cover with a lid, and cook for a further 2-3 minutes until tender to the bite. Season with salt and pepper. Divide the noodles, tofu, and zucchini ends between bowls. Spoon over the pesto and garnish with more pine nuts and coriander.
Prawn, squid and kelp noodle salad
METHOD
Preheat a barbecue to a moderately hot temperature, about 200°C. Place the kelp noodles in a bowl of warm water, setting aside to soak.
INGREDIENTS
450g kelp noodles
3 cups fresh squid, cleaned and sliced
2 cups fresh prawns, peeled and deveined with tails intact
1 lemon, halved
2 limes, halved
2 cloves garlic, finely chopped
2 red chillies, seeded and chopped
4 tbsp sunflower oil
2 cups bean sprouts, rinsed
1/3 cup purple thyme
½ small red onion, thinly sliced
Salt and ground black pepper
In a large bowl, combine the squid, prawns, lemon halves, lime halves, garlic, chillies, sunflower oil, and plenty of salt and pepper. Toss to combine.
When the barbecue is ready, spread out the seafood and citrus fruit on the plates. Grill, turning occasionally, until the seafood is cooked through and the citrus fruit is lightly charred, about 4-5 minutes.
As the seafood grills, drain the noodles and spread them out on a serving platter, topping with the bean sprouts. As soon as the seafood and citrus fruit are ready, place on top of the noodles.
Garnish with some red onion and purple thyme. If desired, squeeze over some juice from the lemon and lime halves before serving.
Pork belly bao
INGREDIENTS
For the dough
1/4 cup monkfruit sweetener (see tip)
2 ½ cups almond flour
2 cups unflavoured whey protein powder
1 tbsp xanthan gum
3 tsp baking powder
1 tsp salt
3 tbsp sunflower oil, plus extra for greasing
For the filling
3 cups cooked pork belly, shredded
1 cup red cabbage, shredded
1 large carrot, shredded
1 lime, juiced
2 tbsp chilli-garlic sauce
2 tbsp soy sauce
1 tsp fish sauce
1 cup coriander, torn
2 tbsp white sesame seeds
3 tbsp tahini
METHOD
For the dough: in a mixing bowl, stir together everything for the dough, apart from the oil. Whisk in 250ml warm water and the oil until well combined and dough-like in consistency. For the filling: stir together everything apart from the sesame seeds and tahini in a mixing bowl.
Use an ice cream scoop dipped in water to scoop out the dough into portions, rolling them into bun shapes. Flatten into rounds and fill with generous tablespoons of the filling.
Place in a steaming basket lined with greaseproof paper – you may need to work in batches. Cover with a lid – and set over a halffilled saucepan of simmering water, steaming until the dough is cooked through, about 10-12 minutes.
Repeat for the remaining batches, keeping cooked buns warm under aluminium foil. When ready to serve, top with tahini and sesame seeds.
Yellow gazpacho
INGREDIENTS
For the gazpacho
250ml vegetable stock, plus extra as needed
3 cups gold or yellow cherry tomatoes, cored
½ cup tinned chickpeas, drained
2 spring onions, chopped
½ large cucumber, peeled and diced
1 clove garlic, crushed
1/3 cup basil leaves
1 tsp thyme leaves
2 tbsp extra-virgin olive oil, plus extra to serve
2 tbsp sherry vinegar, plus extra as needed
Salt and ground black pepper
To serve
1 small corn-on-the-cob, husk and silk removed
2 salad radishes, diced
2 spring onions, sliced
½ cup basil leaves
METHOD
For the gazpacho: combine the stock, cherry tomatoes, chickpeas, spring onions, cucumber, garlic, basil, thyme, olive oil, sherry vinegar, and some salt and pepper in a food processor or blender.
Blend on high until smooth. Adjust to taste with more sherry vinegar, salt, and pepper as needed; thin out the soup with more stock or water, if desired. Pass through a fine sieve into a bowl, cover, and chill for four hours.
To serve: hold the corn upright on a chopping board. Holding a sharp chef’s knife at a slight angle, cut down the cheeks of the corn to remove the kernels.
Combine the corn with the radishes, spring onions, and basil in a small bowl. Divide the gazpacho between bowls and top with the corn salsa.
tsummersoupforthe whole family
INGREDIENTS
Prawn with hoisin dipping sauce
Fresh cooked prawns, peeled
Rice paper rounds
Sliced avocado
Capsicum strips
Cucumber strips
Sesame seeds
Mint leaves
Hoisin sauce
Chicken and veg with satay
dipping sauce
Cooked chicken pieces
Baby spinach
Shredded cabbage
Carrot strips
Sliced shallots
Vermicelli noodles, cooked and cooled
Rice paper rounds
Ready-made satay sauce
METHOD
Fill a large bowl with warm water. Dip a rice paper wrapper in lukewarm water for 10 seconds or until just softened, then place onto a wet chopping board. Place choice of fillings lengthwise on wrapper, 3cm up from the bottom. Fold bottom of wrapper up over filling, then roll up tightly, folding in the sides as you go, to form a roll. Repeat with remaining wrappers and filling ingredients. Tuck a few extra herbs into the top of each roll.
Strawberry and black pepper barbecue chicken
with strawberry salsa
INGREDIENTS
200g strawberries, divided in half
4 tbsp olive oil, divided in half
1.25kg chicken, cleaned with giblets removed
2 tbsp jalapeño slices, in vinegar, drained and chopped
1 small shallot, finely chopped
½ lemon, juiced
1/3 cup basil leaves, chopped
Flaky sea salt and ground black pepper
METHOD
Preheat a barbecue to a moderately hot temperature, about 200°C.
Purée 100g strawberries in a food processor. Pass the purée through a sieve into a bowl and stir in 2 tbsp olive oil, a pinch of salt, and plenty of pepper.
Place the chicken on a chopping board. Cut down either side of the backbone with kitchen shears, removing the backbone entirely. Flatten out the chicken by turning it over and firmly pressing down on the breast side with both hands.
Brush with the strawberry oil and season all over with some more salt and pepper. Place breast side down on the barbecue, cover, and leave to cook until the skin is deep golden brown, turning once, about 40-55 minutes.
When ready, remove from the barbecue and loosely cover with aluminium foil, letting rest for at least 10 minutes.
In a serving bowl, stir together the remaining diced strawberries with the jalapeño, shallot, lemon juice, basil, and some salt and pepper to taste. When ready to serve, spoon some of the strawberry salsa over the chicken, serving the remainder on the side.
Mediterranean
escape
We’re dreaming of azure blue seas, cobbled pathways, and lemon trees lining the streets. Welcome to the Mediterranean, Aussie style.
SET THE SCENE
When it comes to transforming your space from suburbia to Sicily, think fresh whites, sunshine yellows, and citrus accents. When dressing your table, remember – it’s all about layers. Start with a bright tablecloth, then add white dinnerware, linen napkins, tons of greenery, and have some fun with your table settings! There’s nothing more quintessentially Mediterranean than some fresh lemons – grab some from your local Stockland grocer.
CREATE A FEAST WITH FLAVOUR! TOMATOES, OLIVES, LEMONS, FIGS, BURRATA, AND HERBS ARE STAPLES OF EUROPEAN CUISINE.
Start the night with some mezze - sma l plates designed to accompany drinks and facilitate conversation
MAKE IT PERSONAL
Put a personal touch on your table by creating bespoke name cards from scratch. Simply grab a couple of wide green leaves (we prefer magnolia leaves), and a metallic marker pen and channel your inner-calligrapher! You could also achieve something similar by writing on white clam shells – both would be perfect for a Mediterranean table! Otherwise, simply grab some plain white pillar candles in varying heights and group them together in the middle of your table. The ambience of the flickering candlelight will only add to the magic of the night. Play some Mediterranean-inspired tunes in the background and the stage is set for an incredible evening.
Vegan raspberry almond ice cream sandwich
INGREDIENTS
For the ice cream
1/4 cup granulated sweetener (see tip)
2 tbsp coconut oil
600ml coconut milk, divided in half
2 tsp vanilla extract
2 tbsp MCT oil
1 cup raspberries
For the waffles
60ml aquafaba (liquid from a tin of chickpeas)
1 tbsp unsweetened almond milk
2 1/4 tsp instant yeast
½ cup vegan margarine, softened
3 tbsp granulated sweetener
2 3/4 cups almond flour
1 tsp xanthan gum
1/4 tsp salt
2/3 cup vegan caramel sauce or syrup, sugar-free if possible
METHOD
For the ice cream: pulse the sweetener in a food processor until fine and powdery.
Melt the coconut oil in a heavy-based saucepan set over a medium heat. Whisk in 300ml cups of the coconut milk and the powdered sweetener.
Bring to a simmer and let it cook down until thick and reduced by about half, about 25-30 minutes usually.
Pour into a bowl, stir in the vanilla extract, and let cool to room temperature. Whisk in the MCT oil and remaining coconut milk. Cover and chill until cold, about four hours.
Pour the mixture into an ice cream maker, adding the raspberries after 7-8 minutes, until softly frozen and set, about 15-25 minutes. Cover and freeze until firm, about three hours.
For the waffles: in a mixing bowl, stir together the aquafaba, almond milk, and yeast. Let stand for five minutes in a warm place. Add the margarine, sweetener, almond flour, xanthan gum, and salt. Mix until you have a rough dough, turn out, and knead a few times until smooth and firm. Place back in the bowl, cover with a damp tea towel, and let rise at room temperature for one hour.
Divide the dough into 16 pieces. Shape into small balls and cover with a damp tea towel. Preheat a waffle iron.
When ready, place a dough ball in the iron and press to close, cooking until golden brown and crisp, approximately 1-2 minutes. Remove when ready and repeat for the remaining waffles; every two waffles, spread some caramel sauce or syrup onto one waffle, sandwiching against a second one to complete. When finished, you should have eight sandwich waffles in total.
To assemble, take big scoops of the ice cream and place on top of one sandwich waffle. Sandwich against a second waffle, using an offset spatula dipped in hot water to smooth the edge to a flat finish.
Arrange the completed ice cream sandwiches on a large tray and freeze for one hour before serving.
Who doesn’t love an ice cream sandwich! Feel a little less guilty with this healthier alternative
Pink smoothie bowl
INGREDIENTS
1 cup plain Greek yoghurt
1 cup crushed ice
350ml unsweetened almond milk
½ cup rolled oats, plus extra to serve
1 cup raspberries, plus extra to serve
2/3 cup cranberries, plus extra to serve
1/3 cup blueberries, plus extra to serve
½ nectarine, pitted and sliced
METHOD
Combine the yoghurt, ice, almond milk, oats, raspberries, cranberries, and blueberries in a food processor or blender.
Blend on high until smooth. Spoon into bowls and garnish with more fruit and oats, if desired.
TOP TIP: YOU CAN FOLLOW THIS RECIPE TO CREATE A SMOOTHIE, TOO! SIMPLY ADD LESS ICE SO IT’S NOT AS THICK IN CONSISTENCY.
There are no rules - have some fun with decorating!
Teddy bears’ picnic
WE’RE GOING ON A BEAR HUNT
There’s something so nostalgic about taking your teddy bears out to the backyard and having a picnic in the afternoon sun (don’t forget the sunscreen!). And what was once a pastime for parents and grandparents is having a resurgence in 2020! It’s the perfect way to get down to your child’s level and just play. Simply grab a cosy blanket, their favourite soft toys, and of course, some delicious snacks.
GET CRAFTY! YOUR LITTLE ONES WILL LOVE GATHERING SOME SEASONAL BLOOMS AND CREATING FLOWER TIARAS. ONE FOR THEM AND ONE FOR TED!
A healthy platter doesn’t have to be boring! Add bright colours and have plenty of options for dipping
STUFFED WITH LOVE
Treat the kids (and their furry companions) to some healthy and delicious snacks that they can graze on as their afternoon of adventure unfolds. You can’t go wrong with bite-sized morsels of fresh fruit, combined with some nutritious muesli bars. For something a little more fun, why not make some nut-free bliss balls, complete with cacao and oats, and rolled in coconut!
Oh! And we hear that Winnie The Pooh’s favourite food is honey sandwiches! Pair with some mini sausage rolls, veggie sticks for dipping, Tiny Teddy biscuits, mini pizzas, and jelly and ice cream for dessert – YUM! For extra brownie points, grab a teddy bear cookie cutter from your closest Stockland shopping centre and bake some cookies from scratch. And if all else fails, finish the day with some fun-filled games like What’s The Time Mr Bear?, Hide n’ Seek or Musical Statues – just make sure you keep an eye on teddy, he’s a mischievous one!
The Stockland CARE Foundation is celebrating one year on bringing together charity partners ReachOut, Redkite and R U OK?, in a new collaborative partnership model that aims to improve wellbeing in communities across Australia.
In the last year, we have worked together to reach over 250,000 people and empower communities by providing vital skills, resources and networks that focus on the power of connection to provide support during what has been a challenging year for all of us.
Lemon lime summer spritz
Tip:
This refreshing drink can also be made with spirits such as gin and vodka - adults only!
SERVES 2
INGREDIENTS
3 limes
1 lemon
1 small orange
1 tbsp caster sugar
1 tbsp orange marmalade
Ice cubes
1 handful mint
500ml cold sparkling water
METHOD
Juice two limes and a lemon into a saucepan. Cut the remaining lime into wedges. Cut the orange into thin slices. Add the sugar and marmalade to the saucepan. Cook over a medium heat, gently swirling occasionally, until the sugar has dissolved. Once dissolved, bring to a brief simmer for one minute. Divide the mixture between two serving glasses. Fill with ice cubes, mint leaves, lime wedges, and orange slices. Top up with cold sparkling water, stir, and serve straightaway.
1 of 2 summer BBQ prize packs* Win!
For your chance to WIN, post your favourite summer food photo or food experience on Instagram, tagging @stocklandshopping and using the hashtag #stocklandfood. Each prize bundle contains a BBQ, apron, BBQ cookbook and a $100 Stockland gift card.
