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Lunch box treats
Roasted Sweet Potato Salad with Aioli, Mint + Olives
Serves 4 as a side
For the aioli:
Makes around 1 cup
- 1 garlic clove
- 1/2 tsp salt flakes
- 1 egg yolk
- 2 tbsp (40ml / 1.4 fl oz) white wine vinegar
- 3/4 cup (180ml / 6 fl oz) grapeseed oil or neutral-flavoured oil
- 1/4 cup (60ml / 2 fl oz) olive oil
- zest of 1/2 a lemon, optional
- extra salt, to taste
- Crush the garlic clove to remove the skin.
- Finely chop the garlic.
- Add the salt flakes to the chopped garlic and use the side of a knife to crush them together until they form a paste.
- Pop the garlic paste into a blender, and add the egg yolk and vinegar.
- Turn the blender on low speed and gradually trickle in the oils, blending constantly, until all of the oil has been incorporated—around 3 minutes. Once the oil is all in, turn the blender up to medium and blend for another 20 seconds.
- Taste the aioli for seasoning and add more salt if required. Add the lemon zest for extra brightness and whiz once to combine.
- Transfer to a clean glass jar and store in the fridge for up to 3 days.
For the sweet potato:
- 1 kg / 2lb 3oz sweet potato, washed
- 4 tbsp (40ml / 1.4 fl oz) olive oil
- salt and pepper, for seasoning
- Preheat oven to 200°C / 400°F / Gas Mark 6.
- Drizzle a baking tray with half of the olive oil.
- Cut the sweet potato into large chunks and scatter them on the baking tray.
- Drizzle the sweet potato with the remaining olive oil, sprinkle with salt and pepper, and toss to coat.
- Bake in the oven, turning halfway through, for 30–40 minutes or until the sweet potato is tender and golden around the edges.
- Allow the sweet potato to cool to room temperature before you assemble the salad.
For the salad:
- 1 batch roasted sweet potato
- 1/2 batch aioli
- large handful of mint leaves
- 1 spring onion, finely sliced
- 200g / 7oz kalamata olives, pits removed
- 1 lemon, optional
- Arrange the sweet potato in a bowl, and dot with the aioli. Scatter over the mint leaves, spring onion and pitted olives.
- Serve with lemon wedges on the side.
TACO SALAD WITH BLACK BEAN SALSA + PAPRIKA, LIME + YOGHURT DRESSING
For the black bean salsa:
- 2 tbsp (40ml / 1.35 fl oz) olive oil
- 2 tsp (10ml / 0.34 fl oz) maple syrup
- 2 tbsp (40ml / 1.35 fl oz) red wine vinegar
- 1 tsp salt flakes
- 1 tsp cumin seeds
- 2 tsp ground paprika
- 1/2 red onion, finely diced
- 2 cans of black beans, rinsed
- In a medium-sized bowl, whisk together the oil, maple syrup, vinegar, salt and spices until well combined.
- Stir through the diced onion and black beans.
- Set aside for at least half an hour so the flavours can combine. You can also make the salsa the night before and store it in the fridge.
For the paprika, lime + yoghurt dressing:
- 3/4 cup (200g / 7.1oz) Greek yoghurt
- zest of 1 lime
- juice of 1/2 a lime
- 1/4–1/2 tsp salt flakes
- 2 tsp smoked paprika
- 1 tsp sweet paprika
1. Stir all of the ingredients together in a small bowl until well combined.
To assemble the taco salad:
- 1 cob of fresh corn, roasted or steamed
- 1 large cos lettuce, washed and shredded
- 250g / 8.8oz cherry tomatoes, halved or quartered
- 2 avocados, sliced
- 200g / 7.1oz salted corn chips
- black bean salsa
- paprika, lime + yoghurt dressing
- handful of coriander leaves
- fresh lime + jalapeño chilli to serve, optional
- Slice the kernels from the corn cob.
- In a large salad bowl, arrange the lettuce and scatter it over the tomatoes, the cut corn, the avocado slices, the corn chips and the salsa.
- Drizzle over the yoghurt dressing, some coriander leaves and some wedges of fresh lime and jalapeño slices, if you’re adding them.
- Serve immediately.
Roasted Eggplant + Goat’s Cheese Pita Pockets
If you don’t like goat’s cheese, substitute it with feta, tzatziki or hummus. Pan-fried haloumi or other roasted vegetables are a delicious alternative, too.
Makes 4 pockets
For the roasted eggplant:
- 1 medium eggplant
- 3 tbsp (40ml / 1.4 fl oz) olive oil
- salt and pepper, to taste
- Preheat the oven to 190°C / 375°F / Gas Mark 5.
- Drizzle a baking tray with half of the olive oil.
- Cut the eggplant into rounds of about 1.5cm / 2/3" thick.
- Arrange the eggplant on the baking tray and drizzle with the remaining oil. Sprinkle with salt and pepper.
- Bake in the oven for 20 minutes, and then flip before baking for another 10 minutes or until the eggplant is tender and golden around the edges.
- Allow to cool to room temperature before using.
For the pita pockets:
- 1 pita bread, cut open
- a few slices of roasted eggplant
- 1 piece of marinated goat’s cheese
- handful of rocket leaves
- a few thick slices of tomato, sprinkled with salt and pepper and drizzled with olive oil
- a few basil leaves or other fresh herbs
1. Cut open the pita bread and stuff it full with all the fillings.
Recipes provided by Lunch Lady. For more recipes visit https://www.hellolunchlady.com.au/
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