THE COAST ILLAWARRA’S LEADING PROPERTY MAGAZINE
BY STONE
‘Twas the night before
Christmas Special Christmas Edition
Merry & Bright All Things Festive: Stone Awards Night Highlights Christmas Party Highlights Santa is Here!
Festive Treat Closure Times Thank You!
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MERRY CHRISTMAS
Awards Night
GLITZ GLAM DISCO FEVER PAGE 4
And the winners are...
Presenting the winners for 2025 below in their categories.
Aaron Dean
Hayley Clark
Jake McKinnon
Sales Rising Star
Property Management Portfolio Manager Regional
Property Management New Client Consultant Regional
Jessica Boyde
David Scioscia
Paul Piacentin
Property Management Leasing Consultant Regional
Administration, Support & Leadership Sales Manager
Administration, Support & Leadership Principal
Office
Office
Highest Number of Sales Regional
#1 Office GCI Regional
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"Alone we can do so little, together we can do so much” -Helen Keller
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SANTA!
A quick visit and snaps with Santa.
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h h h g i Sle TEAM
Christmas bauble making with the PM team. Watch out Santa’s workshop! Supporting our community and giving back to The Salvation Army Christmas Appeal through our toy drive.
Neil Webster receives the “Hero of Hope” Award from The Salvation Army for his wonderful support and fundraising over the past 30 years. GO GET ‘EM NEIL!
The Admin team got creative decorating Christmas cookies, just in time for Santa’s arrival. PAGE 9
e v i t s e F t a e Tr Just in time for Christmas Day. Wake up to the smell of this Christmas Cookie recipe. Ingredients 225g/1 cup unsalted butter, softened (or use salted and skip the salt) 1 cup caster/superfine sugar (granulated/ordinary white sugar ok) 1 1/2 tsp vanilla extract 1 large egg (55-60g/1.9-2oz) 3 cups plain flour 3/4 tsp baking powder 3/4 tsp salt Icing for Sugar Cookies Icing for Sugar Cookies
Instructions Preheat oven to 180°C / 350°F (160°C fan). Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl until creamy (1 minute on speed 5). Add egg and vanilla, beat until completely combined. Add flour, baking powder and salt. Start mixing slowly, then beat until the flour is incorporated - it will be clumpy. Dust work surface with flour, scrape dough out of bowl. Pat together, then cut in half and shape into 2 discs. Roll out to 0.3cm / 1/8" (for thinner, crispier cookies) or 0.6cm / 1/4" (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn't stick. Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn't fit in the oven in the fridge). Bake for 10 minutes, swapping trays halfway (Note 2), until the surface is pale golden and the edges are just beginning to turn light golden. Allow cookies to cool completely on trays (they will finish cooking on the trays).
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Notes 1. Number of cookies will depend on cut out size and how thick you roll your dough. It fills 3 baking trays. 2. Swapping trays halfway - this means that you put both trays in the oven with one in the middle of the oven and the other underneath. Halfway through the bake time, switch them around so the one underneath moves to the top shelf, and the tray on top moves to the shelf underneath. This ensures they both bake evenly because the top shelf bakes faster than the shelf underneath. 3. Source - adapted from this Sugar Cookies recipe by Sugar, Spun, Run. 4. Storage - Keeps in an airtight container for a week. After this, they are still edible and totally delicious but they do start to dry out a touch (I think….I may be a bit too picky when I'm estimating shelf life of food for recipes I share!!). I would never describe them as stale, but they are better in Week 1.
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Christmas Party
PENTHOUSE VIBES
Our annual Christmas party was an absolute cracker of a party! Held at The Ivy Penthouse in Sydney, the team sure did dance the night away!
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A short break Our office will be closed from Tuesday 23 December 2025 5:00pm and will re-open Monday 5 January 2026 9:00am.
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Thank you From the team at Stone Real Estate Illawarra, we would like to thank you for all your support throughout 2025. We look forward to seeing you all in 2026!