Turn your everyday meals into extraordinary adventures.
Head Chef at Home.
seriously easy. food
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Page 2 | seriously easy. food
Get the tips you need from our local chefs to turn your everyday meals into an extraordinary adventure for the whole family. 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
FREE GIFTStarting 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.
Terms and conditions apply. While stocks last. Get the details at centroroselands.com.au
Head Chef at Home.
Head Chef Cool Tool.
SWIPE TO WINover $5000
in fresh food vouchers
Page 2 | seriously easy. food
Get the tips you need from our local chefs to turn your everyday meals into an extraordinary adventure for the whole family. 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
FREE GIFTStarting 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.
Terms and conditions apply. While stocks last. Get the details at centroroselands.com.au
Head Chef at Home.
Head Chef Cool Tool.
SWIPE TO WINover $5000
in fresh food vouchers
Page 4 | seriously easy. food
Warm Salad of BBQ Octopus with Tomato, Cucumber, Oregano, Chilli & Taramasalata
Method
Combine garlic, 2 tblsp EVO salt, pepper, chilli and oregano
leaves. Prepare octopus and marinate for at least two hours,
better overnight.
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.
Salad
Dice tomatoes and cucumbers roughly. Add marjoram leaves
and season with some salt, pepper and a little extra EVO.
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
^Taramasalata: Carp Roe Caviar
Turn your everyday meals into extraordinary adventures.
Greek Fusion
Serves 5
Cost per person $5.00
750 grams of baby octopus, cleaned, beak removed and cut in half
3 cloves garlic
2 tbsp EVO*
pinch salt and ground white pepper
pinch chilli flakes
1 tbsp dried oregano leaves
juice of a lemon
5 ripe roma tomatoes
2 lebanese cucumbers
2 stalks fresh marjoram
250 grams taramasalata^
Extra EVO
Extra dried oregano leaves for garnish
Brought to you by Costi Seafood & Sydney’s Best
SWIPE TO WIN$20 VOUCHER
from Costi Seafood
Page 4 | seriously easy. food
Warm Salad of BBQ Octopus with Tomato, Cucumber, Oregano, Chilli & Taramasalata
Method
Combine garlic, 2 tblsp EVO salt, pepper, chilli and oregano
leaves. Prepare octopus and marinate for at least two hours,
better overnight.
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.
Salad
Dice tomatoes and cucumbers roughly. Add marjoram leaves
and season with some salt, pepper and a little extra EVO.
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
^Taramasalata: Carp Roe Caviar
Turn your everyday meals into extraordinary adventures.
Greek Fusion
Serves 5
Cost per person $5.00
750 grams of baby octopus, cleaned, beak removed and cut in half
3 cloves garlic
2 tbsp EVO*
pinch salt and ground white pepper
pinch chilli flakes
1 tbsp dried oregano leaves
juice of a lemon
5 ripe roma tomatoes
2 lebanese cucumbers
2 stalks fresh marjoram
250 grams taramasalata^
Extra EVO
Extra dried oregano leaves for garnish
Brought to you by Costi Seafood & Sydney’s Best
SWIPE TO WIN$20 VOUCHER
from Costi Seafood
Page 6 | seriously easy. food
Slow Roasted Lamb Shoulder with Braised Root Vegetables & Gramolata
Method
Placed chopped root vegetables, lemons and onions in the
bottom of a roasting pan.
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.
Remove the meat and pull out the bones. Carefully remove the
vegetables and set aside in the oven to keep warm with the meat.
Pour pan juices into a pot and reduce to a sauce.
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.
*EVO: Extra Virgin Olive Oil
Serves 5-6
Cost per person $9.20
Lamb2 x 1.5kg shoulders of lamb, fat trimmed a little
6 cloves of garlic, sliced
3 stalks of rosemary, cut into 3 cm sticks
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
2 fennel bulbs, quartered (if in season)
GramolataCombine the following and leave for 1 hour:
1 bunch of flat leaf parsley, chopped roughly
zest of 1 lemon & juice of 2 lemons
½ cup of capers, chopped roughly
½ cup of pitted kalamata olives, chopped rough
3 spring onions, chopped finely
2 tblsp EVO*
Turn your everyday meals into extraordinary adventures.
Greek Fusion
Brought to you by Peters Meats & Roselands Fruitworld
SWIPE TO WIN$20 VOUCHER
from Peters Meats
Page 6 | seriously easy. food
Slow Roasted Lamb Shoulder with Braised Root Vegetables & Gramolata
Method
Placed chopped root vegetables, lemons and onions in the
bottom of a roasting pan.
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.
Remove the meat and pull out the bones. Carefully remove the
vegetables and set aside in the oven to keep warm with the meat.
Pour pan juices into a pot and reduce to a sauce.
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.
*EVO: Extra Virgin Olive Oil
Serves 5-6
Cost per person $9.20
Lamb2 x 1.5kg shoulders of lamb, fat trimmed a little
6 cloves of garlic, sliced
3 stalks of rosemary, cut into 3 cm sticks
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
2 fennel bulbs, quartered (if in season)
GramolataCombine the following and leave for 1 hour:
1 bunch of flat leaf parsley, chopped roughly
zest of 1 lemon & juice of 2 lemons
½ cup of capers, chopped roughly
½ cup of pitted kalamata olives, chopped rough
3 spring onions, chopped finely
2 tblsp EVO*
Turn your everyday meals into extraordinary adventures.
Greek Fusion
Brought to you by Peters Meats & Roselands Fruitworld
SWIPE TO WIN$20 VOUCHER
from Peters Meats
Page 8 | seriously easy. food
Gnocchetti with Mushroom Ragu
Serves 5
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
200 grams oyster mushrooms, split in half
200 grams enoki mushrooms, roots discarded
1 large brown onion sliced finely
3 cloves crushed garlic
Pinch of chilli flakes
1 tblsp soy sauce
Pinch white pepper
1 beef stock cube (you can use any stock flavouring you like)
2/3 cup of red wine
1/3 cup of pouring cream
50 grams butter
1 tblsp olive oil
2 tblsp of parsley, chopped
Method
Prepare the pasta in accordance with the directions on
the packet.
Melt butter and olive oil together in a large saucepan
Add garlic and fry until golden. Then add onions and sauté until
soft. Then add chilli. Cook for one minute and then add the
button and swiss brown mushrooms. Stir, cover with a lid and
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
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
stir in the parsley.
To Plate
Toss the sauce through the warm pasta.
Turn your everyday meals into extraordinary adventures.
Italian Fusion
Brought to you by Delicasella
Italian Meatballs with Spaghetti
Sauce
1 red onion, finely sliced
1 clove garlic, crushed
1 sprig rosemary, chopped
1 tblsp olive oil
100ml red wine
750ml tin crushed tomatoes
1/3 cup pitted olives
1 tblsp capers
½ bunch parsley, chopped
Method
Meatballs
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.
Turn your everyday meals into extraordinary adventures.
Italian Fusion
Serves 5
Cost per person $5.00
300 grams veal mince
300 grams chicken mince
½ medium spanish onions, diced finely
¼ bunch parsley, finely chopped
¼ bunch mint, finely chopped
¼ bunch thyme, finely chopped
1 egg
1 tsp salt
½ tsp white pepper
Brought to you by Bush’s Meats
SWIPE TO WIN$20 VOUCHER
from Bush’s Meats
SWIPE TO WIN$20 VOUCHER
from Delicasella
Page 8 | seriously easy. food
Gnocchetti with Mushroom Ragu
Serves 5
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
200 grams oyster mushrooms, split in half
200 grams enoki mushrooms, roots discarded
1 large brown onion sliced finely
3 cloves crushed garlic
Pinch of chilli flakes
1 tblsp soy sauce
Pinch white pepper
1 beef stock cube (you can use any stock flavouring you like)
2/3 cup of red wine
1/3 cup of pouring cream
50 grams butter
1 tblsp olive oil
2 tblsp of parsley, chopped
Method
Prepare the pasta in accordance with the directions on
the packet.
Melt butter and olive oil together in a large saucepan
Add garlic and fry until golden. Then add onions and sauté until
soft. Then add chilli. Cook for one minute and then add the
button and swiss brown mushrooms. Stir, cover with a lid and
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
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
stir in the parsley.
To Plate
Toss the sauce through the warm pasta.
Turn your everyday meals into extraordinary adventures.
Italian Fusion
Brought to you by Delicasella
Italian Meatballs with Spaghetti
Sauce
1 red onion, finely sliced
1 clove garlic, crushed
1 sprig rosemary, chopped
1 tblsp olive oil
100ml red wine
750ml tin crushed tomatoes
1/3 cup pitted olives
1 tblsp capers
½ bunch parsley, chopped
Method
Meatballs
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.
Turn your everyday meals into extraordinary adventures.
Italian Fusion
Serves 5
Cost per person $5.00
300 grams veal mince
300 grams chicken mince
½ medium spanish onions, diced finely
¼ bunch parsley, finely chopped
¼ bunch mint, finely chopped
¼ bunch thyme, finely chopped
1 egg
1 tsp salt
½ tsp white pepper
Brought to you by Bush’s Meats
SWIPE TO WIN$20 VOUCHER
from Bush’s Meats
SWIPE TO WIN$20 VOUCHER
from Delicasella
Page 10 | seriously easy. food
Herb Crusted White Fish with Smashed Potatoes, Queen Olives & Pomodoro
Method
Portion fish and sear on each side.
Boil potatoes until just cooked.
Cool slightly and chop into dice-size pieces, season with salt and
roast in olive oil until crispy.
Petal the olives, saving big pieces for plating.
In a food processor combine ½ the basil, parsley, rosemary,
parmesan, breadcrumbs and butter until crumbly.
In a pot fry crushed garlic cloves until fragrant, add sliced onion
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
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.
Serves 5
Cost per person $8.10
1 kg fresh white fish fillets, cut into 180 to 200 grams portions
¼ bunch parsley
½ bunch basil
3 sticks rosemary
10 chat potatoes
Olive Oil
8 queen olives
¼ onion sliced
2 garlic cloves, crushed
3 punnets cherry tomatoes
100 grams bread crumbs
50 grams parmesan
60 grams butter
Turn your everyday meals into extraordinary adventures.
Italian Fusion
Brought to you by Roselands Fresh Seafood
SWIPE TO WIN$20 VOUCHER
from Roselands Fresh
Seafood
Page 10 | seriously easy. food
Herb Crusted White Fish with Smashed Potatoes, Queen Olives & Pomodoro
Method
Portion fish and sear on each side.
Boil potatoes until just cooked.
Cool slightly and chop into dice-size pieces, season with salt and
roast in olive oil until crispy.
Petal the olives, saving big pieces for plating.
In a food processor combine ½ the basil, parsley, rosemary,
parmesan, breadcrumbs and butter until crumbly.
In a pot fry crushed garlic cloves until fragrant, add sliced onion
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
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.
Serves 5
Cost per person $8.10
1 kg fresh white fish fillets, cut into 180 to 200 grams portions
¼ bunch parsley
½ bunch basil
3 sticks rosemary
10 chat potatoes
Olive Oil
8 queen olives
¼ onion sliced
2 garlic cloves, crushed
3 punnets cherry tomatoes
100 grams bread crumbs
50 grams parmesan
60 grams butter
Turn your everyday meals into extraordinary adventures.
Italian Fusion
Brought to you by Roselands Fresh Seafood
SWIPE TO WIN$20 VOUCHER
from Roselands Fresh
Seafood
Page 12 | seriously easy. food
Roasted Chicken with Chemole, Roasted Almond Cous Cous & Yoghurt Dip
Serves 5
Cost per person $4.50
5 chicken marylands
2 cups of cous cous
2 cups of boiling water
1 tsp of chicken stock
2 tblsp EVO*
½ cup of blanched almonds, roasted until golden & chopped roughly
1 tomato diced, roughly
¼ bunch of flat leaf parsley, chopped roughly
100 ml lemon juice
1½ cups of good greek style yoghurt
clove garlic, crushed
1 tsp ground cumin
Extra Virgin Olive Oil
Method
Chemole
1 tsp each of cumin seed, ground cumin, ground coriander,
ground paprika, brown mustard seeds.
¼ tsp each of chilli powder, citric acid, salt & white pepper.
Yoghurt Dip
Combine yoghurt, crushed garlic, ground cumin and 20 ml of
lemon juice.
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
the EVO*. Pour boiling water and cover with kitchen wrap. Allow
all the liquid to infuse into the cous cous and then stir with a
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.
*EVO: Extra Virgin Olive Oil
Turn your everyday meals into extraordinary adventures.
Lebanese Fusion
Brought to you by A&C Chicken and H&H Chicken
SWIPE TO WIN$20 VOUCHER
from A&C Chicken
SWIPE TO WIN$20 VOUCHER
from H&H Chicken
Page 12 | seriously easy. food
Roasted Chicken with Chemole, Roasted Almond Cous Cous & Yoghurt Dip
Serves 5
Cost per person $4.50
5 chicken marylands
2 cups of cous cous
2 cups of boiling water
1 tsp of chicken stock
2 tblsp EVO*
½ cup of blanched almonds, roasted until golden & chopped roughly
1 tomato diced, roughly
¼ bunch of flat leaf parsley, chopped roughly
100 ml lemon juice
1½ cups of good greek style yoghurt
clove garlic, crushed
1 tsp ground cumin
Extra Virgin Olive Oil
Method
Chemole
1 tsp each of cumin seed, ground cumin, ground coriander,
ground paprika, brown mustard seeds.
¼ tsp each of chilli powder, citric acid, salt & white pepper.
Yoghurt Dip
Combine yoghurt, crushed garlic, ground cumin and 20 ml of
lemon juice.
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
the EVO*. Pour boiling water and cover with kitchen wrap. Allow
all the liquid to infuse into the cous cous and then stir with a
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.
*EVO: Extra Virgin Olive Oil
Turn your everyday meals into extraordinary adventures.
Lebanese Fusion
Brought to you by A&C Chicken and H&H Chicken
SWIPE TO WIN$20 VOUCHER
from A&C Chicken
SWIPE TO WIN$20 VOUCHER
from H&H Chicken
Page 14 | seriously easy. food
Char Grilled Cauliflower with Mustard Seeds, Avocado & Lime
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
60 ml olive oil
2 avocados, peeled, de-seeded and cut into 2.5cm square chunks
juice of two limes
2 lime leaves, sliced finely
½ bunch of coriander, picked to single leaf
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.
Set aside to cool on a flat tray. Season with salt and pepper.
Prepare avocado and combine with lime juice.
To Plate
Place cauliflower in a large bowl. Add lime leaf and combine.
Add avocado mix. Place on a plate in five even portions and
garnish with the coriander leaf.
Turn your everyday meals into extraordinary adventures.
Lebanese Fusion
Brought to you by Sydney’s Best
Collect a game card when you make a purchase at any participating store for your
chance to win a Toyota Yaris instantly!*
PLUS, you will be entered into the major draw for your chance to win a Toyota Rav4 valued at $31,490!
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!*
*Terms and conditions apply, see in-centre for details. Authorised under NSW permit LTPS/13/06393.
SWIPE TO WIN$20 VOUCHER
from Sydney’s Best
Enjoy free parking and over 170 storesroselands drive | ph 9784 5400 | centroroselands.com.au
Page 14 | seriously easy. food
Char Grilled Cauliflower with Mustard Seeds, Avocado & Lime
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
60 ml olive oil
2 avocados, peeled, de-seeded and cut into 2.5cm square chunks
juice of two limes
2 lime leaves, sliced finely
½ bunch of coriander, picked to single leaf
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.
Set aside to cool on a flat tray. Season with salt and pepper.
Prepare avocado and combine with lime juice.
To Plate
Place cauliflower in a large bowl. Add lime leaf and combine.
Add avocado mix. Place on a plate in five even portions and
garnish with the coriander leaf.
Turn your everyday meals into extraordinary adventures.
Lebanese Fusion
Brought to you by Sydney’s Best
Collect a game card when you make a purchase at any participating store for your
chance to win a Toyota Yaris instantly!*
PLUS, you will be entered into the major draw for your chance to win a Toyota Rav4 valued at $31,490!
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!*
*Terms and conditions apply, see in-centre for details. Authorised under NSW permit LTPS/13/06393.
SWIPE TO WIN$20 VOUCHER
from Sydney’s Best
Enjoy free parking and over 170 storesroselands drive | ph 9784 5400 | centroroselands.com.au
Page 16 | seriously easy. food
Slow Roasted Pork with Orange & Star Anis, Brown Rice with Five Spice & Bok Choy
Method
Combine the soy sauces, orange zest and juice, garlic, sherry,
pepper, star anis, chilli flakes, sesame oil and 1 tsp of the five
spice in a bowl and marinate the prepared pork for a couple of
hours, or overnight is better.
Remove from marinade and place in a baking pan and cook in a
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
the plate and top with the pork and then in turn with the bok
choy. Garnish with the coriander leaves.
Serves 5
Cost per person $7.00
1.2 kg of pork neck, cut lengthways into long strips
½ cup each of soy and sweet soy sauce
½ an orange, zested and juiced
2 cloves garlic, crushed
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
Turn your everyday meals into extraordinary adventures.
Asian Fusion
Sautéed Squid with Green Apple, Celery & Cashew Nut Salad with Nahn Jim Dressing
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
Combine apple, celery, carrot and fresh coriander leaves in a
bowl and set aside.
Nahn Jim Dressing
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.
To Plate
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
Serves 5
Cost per person $3.50
500 grams of squid, cleaned
2 cloves garlic, crushed
squeeze of lemon
pinch of salt and pepper
pinch of chilli flakes
1 tblsp EVO*
1 green apple julienne finely
5 sticks of celery, approximately 6 cm long, sliced finely lengthways
1 medium carrot, julienne finely
½ bunch of coriander with roots
4 extra whole cloves of garlic
extra salt
2 long green chillies
1 birds eye chilli
100 ml lime juice
50 ml fish sauce
1½ tblsp palm sugar
Turn your everyday meals into extraordinary adventures.
Asian Fusion
Brought to you by Bush’s Meats Brought to you by Costi Seafood
SWIPE TO WIN$20 VOUCHER
from Bush’s Meats
SWIPE TO WIN$20 VOUCHER
from Costi Seafood
Page 16 | seriously easy. food
Slow Roasted Pork with Orange & Star Anis, Brown Rice with Five Spice & Bok Choy
Method
Combine the soy sauces, orange zest and juice, garlic, sherry,
pepper, star anis, chilli flakes, sesame oil and 1 tsp of the five
spice in a bowl and marinate the prepared pork for a couple of
hours, or overnight is better.
Remove from marinade and place in a baking pan and cook in a
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
the plate and top with the pork and then in turn with the bok
choy. Garnish with the coriander leaves.
Serves 5
Cost per person $7.00
1.2 kg of pork neck, cut lengthways into long strips
½ cup each of soy and sweet soy sauce
½ an orange, zested and juiced
2 cloves garlic, crushed
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
Turn your everyday meals into extraordinary adventures.
Asian Fusion
Sautéed Squid with Green Apple, Celery & Cashew Nut Salad with Nahn Jim Dressing
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
Combine apple, celery, carrot and fresh coriander leaves in a
bowl and set aside.
Nahn Jim Dressing
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.
To Plate
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
Serves 5
Cost per person $3.50
500 grams of squid, cleaned
2 cloves garlic, crushed
squeeze of lemon
pinch of salt and pepper
pinch of chilli flakes
1 tblsp EVO*
1 green apple julienne finely
5 sticks of celery, approximately 6 cm long, sliced finely lengthways
1 medium carrot, julienne finely
½ bunch of coriander with roots
4 extra whole cloves of garlic
extra salt
2 long green chillies
1 birds eye chilli
100 ml lime juice
50 ml fish sauce
1½ tblsp palm sugar
Turn your everyday meals into extraordinary adventures.
Asian Fusion
Brought to you by Bush’s Meats Brought to you by Costi Seafood
SWIPE TO WIN$20 VOUCHER
from Bush’s Meats
SWIPE TO WIN$20 VOUCHER
from Costi Seafood
Page 18 | seriously easy. food
Roast Beetroot Salad with Pears, Tomato, Basil & Sheep’s Milk Feta
Method
Par boil, then cut the beets in half and roast them at
175°C for 30 min.
Cut pears into 10 wedges each.
Drizzle dressing over pears and roast until golden brown at 175°C.
Cut the tomatoes in half.
To Plate
Warm beets and pears.
Place 3 pieces of pear on plate in triangle.
Place 3 of each pieces of beets in the space between pears.
Mix tomatoes and chopped basil together and scatter over the plate.
Drizzle with dressing.
Crumble 1 tblsp of feta over the top.
Garnish with herbs and season.
Turn your everyday meals into extraordinary adventures.
Australian Fusion
Serves 5
Cost per person $6.00
8 baby red beets
8 baby golden beets
3 pears
1 bunch basil, picked and chopped
1 punnet cherry tomatoes
1 punnet teardrop tomatoes
150 grams sheep’s milk feta
1 punnet baby tatsoi
1 punnet baby basil purple
dressing
100 ml balsamic vinegar
350 ml EVO*
50 ml red wine vinegar
S S S
Roasted Beef Rump with Peppercorn Rub, Potato Salad & Salsa Verde
Potatoes Salad
700 grams of kifler potatoes, cooked, peeled diced roughly.
1 tblsp egg mayonnaise.
1 tblsp sour cream.
1 tblsp of diced Spanish onion.
½ stalk celery diced finely.
1 tblsp diced gherkin or capers.
Salsa Verde
In a food processor combine: ½ bunch of parsley, ½ bunch
basil, ½ bunch mint, 3 cloves garlic, 2 tblsp capers, 1 tblsp
bread crumbs, 100 ml EVO*, salt & pepper to taste.
Method
Combine garlic, mustards, peppercorns and salt in a bowl.
Place the strips of beef in the bowl and coat with the mixture.
Pre heat oven to 200°C. Place coated beef on a tray and roast
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
Turn your everyday meals into extraordinary adventures.
Australian Fusion
Serves 5
Cost per person $7.20
1.2 kg piece of whole rump, cut into three long strips
3 cloves garlic, crushed
1 tblsp each of hot english and dijon mustard
1 tblsp of pink peppercorns, crushed roughly
1 tblsp of green peppercorns, crushed roughly
1 tsp salt
S S S
Brought to you by Roselands Fruitworld & Deli Pronto Brought to you by Peters Meats
SWIPE TO WIN$20 VOUCHER
from Peters Meats
SWIPE TO WIN$20 VOUCHER
from Deli Pronto
SWIPE TO WIN$20 VOUCHER
from Roselands Fruitworld
Page 18 | seriously easy. food
Roast Beetroot Salad with Pears, Tomato, Basil & Sheep’s Milk Feta
Method
Par boil, then cut the beets in half and roast them at
175°C for 30 min.
Cut pears into 10 wedges each.
Drizzle dressing over pears and roast until golden brown at 175°C.
Cut the tomatoes in half.
To Plate
Warm beets and pears.
Place 3 pieces of pear on plate in triangle.
Place 3 of each pieces of beets in the space between pears.
Mix tomatoes and chopped basil together and scatter over the plate.
Drizzle with dressing.
Crumble 1 tblsp of feta over the top.
Garnish with herbs and season.
Turn your everyday meals into extraordinary adventures.
Australian Fusion
Serves 5
Cost per person $6.00
8 baby red beets
8 baby golden beets
3 pears
1 bunch basil, picked and chopped
1 punnet cherry tomatoes
1 punnet teardrop tomatoes
150 grams sheep’s milk feta
1 punnet baby tatsoi
1 punnet baby basil purple
dressing
100 ml balsamic vinegar
350 ml EVO*
50 ml red wine vinegar
S S S
Roasted Beef Rump with Peppercorn Rub, Potato Salad & Salsa Verde
Potatoes Salad
700 grams of kifler potatoes, cooked, peeled diced roughly.
1 tblsp egg mayonnaise.
1 tblsp sour cream.
1 tblsp of diced Spanish onion.
½ stalk celery diced finely.
1 tblsp diced gherkin or capers.
Salsa Verde
In a food processor combine: ½ bunch of parsley, ½ bunch
basil, ½ bunch mint, 3 cloves garlic, 2 tblsp capers, 1 tblsp
bread crumbs, 100 ml EVO*, salt & pepper to taste.
Method
Combine garlic, mustards, peppercorns and salt in a bowl.
Place the strips of beef in the bowl and coat with the mixture.
Pre heat oven to 200°C. Place coated beef on a tray and roast
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
Turn your everyday meals into extraordinary adventures.
Australian Fusion
Serves 5
Cost per person $7.20
1.2 kg piece of whole rump, cut into three long strips
3 cloves garlic, crushed
1 tblsp each of hot english and dijon mustard
1 tblsp of pink peppercorns, crushed roughly
1 tblsp of green peppercorns, crushed roughly
1 tsp salt
S S S
Brought to you by Roselands Fruitworld & Deli Pronto Brought to you by Peters Meats
SWIPE TO WIN$20 VOUCHER
from Peters Meats
SWIPE TO WIN$20 VOUCHER
from Deli Pronto
SWIPE TO WIN$20 VOUCHER
from Roselands Fruitworld
Page 20 | seriously easy. food
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
into wet mixture.
Pipe into well greased muffin moulds and bake at 180°C
for 9 minutes.
Turn your everyday meals into extraordinary adventures.
Sweet Fusion
Serves 5
Cost per person $3.00
150 grams butter
150 grams chocolate
3 whole eggs
3 egg yolks
150 grams brown sugar
120 grams plain flour
2 tbsp coco
Seasonal fruit salad
Warmed Plum Cake with Whipped Cream
Method
Cream butter and sugar together. Add eggs and combine.
Combine remaining ingredients and then combine those with
the butter/sugar/egg mixture.
Pour into a well greased and lined 20cm square cake tin.
Place plums on top of the mixture, skin side down.
Bake in a 170°C oven for 45 minutes, or until cooked.
The cake should be served slightly warm with cream whipped
with a little icing sugar and vanilla essence.
Turn your everyday meals into extraordinary adventures.
Sweet Fusion
Serves 8
Cost per person $3.45
10 plums, halved and stone removed
You can use any stone fruit for this recipe
250 grams butter, soft
1½ cups of raw sugar
4 eggs
2 cups of SR Flour
½ tsp salt
Zest of 1 lemon
2 tbsp almond meal
Brought to you by Coles Brought to you by Food for Less
SWIPE TO WIN$20 VOUCHER
from Coles
SWIPE TO WIN$20 VOUCHER
from Food For Less
Desserts spelled backwards is “stressed”.
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.
Page 20 | seriously easy. food
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
into wet mixture.
Pipe into well greased muffin moulds and bake at 180°C
for 9 minutes.
Turn your everyday meals into extraordinary adventures.
Sweet Fusion
Serves 5
Cost per person $3.00
150 grams butter
150 grams chocolate
3 whole eggs
3 egg yolks
150 grams brown sugar
120 grams plain flour
2 tbsp coco
Seasonal fruit salad
Warmed Plum Cake with Whipped Cream
Method
Cream butter and sugar together. Add eggs and combine.
Combine remaining ingredients and then combine those with
the butter/sugar/egg mixture.
Pour into a well greased and lined 20cm square cake tin.
Place plums on top of the mixture, skin side down.
Bake in a 170°C oven for 45 minutes, or until cooked.
The cake should be served slightly warm with cream whipped
with a little icing sugar and vanilla essence.
Turn your everyday meals into extraordinary adventures.
Sweet Fusion
Serves 8
Cost per person $3.45
10 plums, halved and stone removed
You can use any stone fruit for this recipe
250 grams butter, soft
1½ cups of raw sugar
4 eggs
2 cups of SR Flour
½ tsp salt
Zest of 1 lemon
2 tbsp almond meal
Brought to you by Coles Brought to you by Food for Less
SWIPE TO WIN$20 VOUCHER
from Coles
SWIPE TO WIN$20 VOUCHER
from Food For Less
Desserts spelled backwards is “stressed”.
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.
Page 22 | seriously easy. foodPage 22 Page 22 | seriously Page 22 |
What’s On
Information
Special O�ers
Pin Board
1
$100,000IN PRIZES
60
d
ea
ls
Shopping Centre
Swipe your card to get Free points
to play Tick Tock.
Win instantly and choose
Free Deals from Roselands Retailers.
Freebies Terms and Conditions Apply. While Stocks Last.Available Thursday 17 to Saturday 19 October 2013.
®
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.
AMORE GOURMET BURGERS Purchase an Aussie Burger Meal at $10.45, Get 1 Free Burger valued at $6.95 Print Freebies Coupons
NEW ZEALAND NATURAL Buy 1 Regular Milkshake at $5.00, Get 1 Free Print Freebies Coupons
FAMOUS KEBABS Buy 1 Regular Kebab at $8.00, Get 1 Mini Kebab Free valued at $5.50 Print Freebies Coupons
SANDWICH CHEF Buy 1 Quiche at $2.00, Get 1 Free Print Freebies Coupons
LE WRAP Buy 1 Wrap at $8.90, Get 1 Free Bottled Water valued at $2.70 Print Freebies Coupons
MICHELE’S PATISSERIE Buy 1 Small Cake and Coffee at $6.90, Get 1 Free Print Freebies Coupons
COOKIE MAN Buy 1 Coffee at $3.40, Get 1 Free Cookie valued at 50 cents Print Freebies Coupons
GLORIA’S KEBABS Buy 1 Pide at $7.50, Get 1 Free Canned Drink valued at $2.50 Print Freebies Coupons
BAKERS DELIGHT Buy 1 Traditional Loaf at $3.80, Get 1 Free Print Freebies Coupons
BUSH’S MEATS Buy 1 kilo of Gourmet Mince at $8.99kg, Get 1 Free Print Freebies Coupons
COSTI SEAFOOD Buy 1 kilo of Boneless King Dory Fillets at $17.99kg, Get 1kg Free Print Freebies Coupons
DELICASSELLA Buy 1 packet of Dibella Pasta at $2.00, Get 1 Free Print Freebies Coupons
FRESH SEAFOOD Buy 1 packet of Seafood Salad Mix Extender at $7.99kg, Get 1 Free Print Freebies Coupons
PETER’S MEATS Buy 1 kilo of Thick Sausage at $6.99kg, Get 1kg Free Print Freebies Coupons
FOOD COURTCAFE/TAKEAWAYFRESH FOOD
seriously easy. food
PICONE’S PASTA PRONTA Buy 2 Small Pasta at $8.50 each, Get 1 Small Pasta Free Print Freebies Coupons
DELI PRONTO Buy 1 Pizza Base at $4.00, Get 1 Free Print Freebies Coupons
PLUSSWIPE TO WINover $5000in fresh food
vouchers
Page 22 | seriously easy. food
What’s On
Information
Special O�ers
Pin Board
1
$100,000IN PRIZES
60
d
ea
ls
Shopping Centre
Swipe your card to get Free points
to play Tick Tock.
Win instantly and choose
Free Deals from Roselands Retailers.
Freebies Terms and Conditions Apply. While Stocks Last.Available Thursday 17 to Saturday 19 October 2013.
®
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.
AMORE GOURMET BURGERS Purchase an Aussie Burger Meal at $10.45, Get 1 Free Burger valued at $6.95 Print Freebies Coupons
NEW ZEALAND NATURAL Buy 1 Regular Milkshake at $5.00, Get 1 Free Print Freebies Coupons
FAMOUS KEBABS Buy 1 Regular Kebab at $8.00, Get 1 Mini Kebab Free valued at $5.50 Print Freebies Coupons
SANDWICH CHEF Buy 1 Quiche at $2.00, Get 1 Free Print Freebies Coupons
LE WRAP Buy 1 Wrap at $8.90, Get 1 Free Bottled Water valued at $2.70 Print Freebies Coupons
MICHELE’S PATISSERIE Buy 1 Small Cake and Coffee at $6.90, Get 1 Free Print Freebies Coupons
COOKIE MAN Buy 1 Coffee at $3.40, Get 1 Free Cookie valued at 50 cents Print Freebies Coupons
GLORIA’S KEBABS Buy 1 Pide at $7.50, Get 1 Free Canned Drink valued at $2.50 Print Freebies Coupons
BAKERS DELIGHT Buy 1 Traditional Loaf at $3.80, Get 1 Free Print Freebies Coupons
BUSH’S MEATS Buy 1 kilo of Gourmet Mince at $8.99kg, Get 1 Free Print Freebies Coupons
COSTI SEAFOOD Buy 1 kilo of Boneless King Dory Fillets at $17.99kg, Get 1kg Free Print Freebies Coupons
DELICASSELLA Buy 1 packet of Dibella Pasta at $2.00, Get 1 Free Print Freebies Coupons
FRESH SEAFOOD Buy 1 packet of Seafood Salad Mix Extender at $7.99kg, Get 1 Free Print Freebies Coupons
PETER’S MEATS Buy 1 kilo of Thick Sausage at $6.99kg, Get 1kg Free Print Freebies Coupons
FOOD COURTCAFE/TAKEAWAYFRESH FOOD
seriously easy. food
PICONE’S PASTA PRONTA Buy 2 Small Pasta at $8.50 each, Get 1 Small Pasta Free Print Freebies Coupons
DELI PRONTO Buy 1 Pizza Base at $4.00, Get 1 Free Print Freebies Coupons
PLUSSWIPE TO WINover $5000in fresh food
vouchers
Coles Precinct Level 1
A&C Chicken Stop 9759 0361
Coles 9759 0960
Delicasella 9750 2237
DN Bakery 9750 8104
Fresh Seafood 9750 4033
Healthy Life 9759 9971
Peters Meats 9750 2549
Roselands Fruitworld 9759 0764
Food for Less Precinct Level 1
Bakers Delight 9740 8440
Bush’s Meats 9759 0650
Costi Seafood 9740 7911
Deli Pronto 9759 5979
Food for Less 9759 4722
H&H Chicken 9750 5840
Sydney’s Best 9750 2508
Food Directory
Enjoy free parking and over 170 stores
Roselands Drive | ph 9784 5400
centroroselands.com.au
seriously easy. food
Food Court Level 3
Akira Sushi 0435 894 134
Amore Gourmet Burger Grill 9740 7602
Donut King 9758 0885
Famous Kebabs 0414 713 399
Gloria Jeans Coffees 9758 0880
Hokka Hokka 9750 0688
KFC 9758 9920
Le Wrap 9758 5584
McDonalds 9758 4535
Muffin Break 9759 6988
Oporto 9759 5353
Roasts & Spuds 9758 5910
Sandwich Chefs 9740 8881
Subway 9740 4155
Takeaway/Cafes Levels 1 & 2
Boost Juice 9750 6411
Cafe 62 9750 7294
Cafe Spazio 9758 0306
Coffee Emporium 9750 2727
Cookie Man 9758 0291
Gloria’s Kebabs 9759 2777
Grill on Roselands 9740 4666
Jamaica Blue 9740 3288
Jimmy’s Kitchen 9740 5324
Michel’s Patisserie 9750 6552
New Zealand Natural 9758 2389
Picone’s Pasta Pronta 9740 3941
Puffies Donuts 9759 1129
Sunny’s Sushi 9740 9199
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