Foodland Magazine Autumn 2024

Grown home goodness that s

what we need

Elisabeth – second generation Romeo family

Welcome to the Autumn 2024 Edition of Foodland’s MIGHTY Magazine! We’re feeling the change of seasons here in South Australia, as the leaves turn hues of orange and a chill fills the air.

And with this changing weather, comes an array of delicious local produce beginning to ripen, from apples to pumpkins, to grapes and Brussels sprouts, we welcome this colourful season to our kitchens and plates!

This autumn, there’s no shortage of Easter inspiration, from Easter biscuit decorating for the kids, to a decadent multi-layered chocolate Easter cake. We’ve got recipes that celebrate delicious seasonal produce and Ramadan-inspired recipes thanks to our Mighty local retailers.

If you’re after the perfect drop for each recipe, don’t miss our pairing suggestions, kindly supplied by our Local Cellars legends! Plus, get to know our latest Local Cellars friends on the block, from Albert Park to Balaklava!

We’ve got you covered these school holidays, with plenty of daytime activities to get the kids active and engaged. Select your date and choose from a variety of destinations at Mystery Picnic, or head to the Monash Adventure Park for an action-packed day with the flying fox and mini basketball.

Plus, we’ve found some great activities and adventures awaiting you in the Adelaide Hills! Be sure to take in all of the beautiful autumn colours on full display at this time of year in this great region.

We hope you love this edition of MIGHTY as much as we do. We welcome suggestions and sharing of your amazing recipes, so please reach out at info@foodlandsa.com.au or head over to our socials!

Community news

FOODLAND ONCE AGAIN PARTNERS WITH FOODBANK IN 2024

Foodland is proud to have once again partnered with Foodbank SA from January to February this year. The aim of the program is to help feed South Aussie kids in need. Shoppers kindly purchased $2 or $5 Meal Tokens at the register to provide 4 or 10 meals for Foodbank’s School Program. 100% of the funds were used for food procurement, supporting children and families in need.

FOODLAND PRIZE WINNERS UNDER THE SPOTLIGHT

Congratulations to this lucky customer who was drawn as the winner for the Ultimate Grand Final Competition at the end of last year. She took home a 65” TV and $500 Foodland voucher to spend at her local store!

STREAKY BAY FOODLAND F1 RACE

Foodland is proud to be sponsoring the Bay Racing team, representing the Streaky Bay Area School, in the Formula 1 in Schools National final. The Formula 1 In Schools program is developed to introduce students to STEM-based learning, building skills in problem solving, teamwork, design, engineering, technology, displays, marketing, and verbal presentations. The Bay Racing team got through the State Finals last year and will be heading to Nationals in March this year to compete for the title! If successful they may book a spot in the world final in Singapore later in the year.

THE MIGHTY MAGAZINE IS A WINNER!

On the 17th November last year, the Foodland MIGHTY Magazine team proudly took out the winning prize in the Retail – Supermarkets category at the Real Media Awards for our Autumn 2023 MIGHTY Magazine! As a South Australian brand, the Foodland Team is very proud to have received this award on a national stage! Thank you to Ive for sponsoring this award.

LIMITED EDITION FOODLAND X FRINGE TOTE BAGS – RUNNING OUT OF STORES!

As our favourite time of the year (The Adelaide Fringe season) draws to a close, be sure to get in quick to your local Foodland and grab the last of our limited-edition Adelaide Fringe X Foodland tote bags. They feature this year’s amazingly talented Adelaide Fringe poster artist Rebecca Davis. There are three quirky prints, which are various versions of her stunning piece, ‘All In’. Proceeds from the sale of every tote bag is donated to Arts Unlimited, the philanthropic arm of the Adelaide Fringe, which benefits artists, venues, and communities.

CHESS MANIA AT FREWVILLE FOODLAND

In January, Frewville Foodland held a world first event, hosting a supermarket Chess tournament, inspired by their partnership with local the locally held event, Junior and Australian Chess Championships. The “supermarket showdown” was a huge success with chess enthusiasts of all ages and skill levels taking on two giants of the game, chess masters Bill Jordan and Kyle Leaver. Chess tables were set up near the Salumibar, offering chess fans a chance to play against the acclaimed chess masters. Customers expecting an ordinary day of shopping ended up manoeuvring their trolleys into position so they could watch the moves, counter moves and checkmate moments!

Season WHAT’ S IN SOUTH

A USTRALIA?

FRUITS

Autumn in South Australia sees local berries and stone fruit slow, as an abundance of local apples and pears come through. There are over 13 apple varieties and 5 pear varieties grown in the state, with the majority being grown in the Adelaide Hills. For apples, you’ll see plenty of Pink Lady, Red Delicious, Fuji and Golden Delicious varieties in-store. For pears, you’ll find Packham, Beurre Bosc and Duchess varieties. Grapes, both table grapes and those for winemaking, are harvested during this time too and make a great snack or cheeseboard accompaniment (plus the wine!). Additionally, persimmons, pomegranates, quinces, and figs (nearing their season-end) are also available in your local Foodland.

As the weather cools down in the autumn months and the leaves turn orange, we can look forward to a beautiful selection of crisp South Australian fruits, and hearty vegetables that warm us from the inside! It’s the perfect season to practice your culinary skills with friends and family, enjoying fresh local produce being at the centre of our dining tables, whether celebrating Easter, Ramadan or Mother’s Day! Read on to hear what our Fresh Manager, James Zervas, has to say about what’s in season in our great state this autumn.

Autumn brings with it an abundant variety of vegetables, plenty of which are grown right here in South Australia. In your local Foodland, look for pumpkins, sweet potatoes, brussel sprouts, swedes, broccoli, cauliflower, and various leafy greens such as kale and spinach! Root vegetables like turnips, parsnips and swedes also thrive during this season, perfect for roasting, warming us up as the weather brings a chill. Autumn is an excellent time to embrace the bounty of local harvests, offering fresh and nutritious options for a well-rounded and colorful plate this season.

SEAFOOD

During the autumn months in South Australia, a variety of local seafood options are readily available, providing great options for pescatarians and those celebrating Lent. Depending on weather and time in autumn, you’ll find Spencer Gulf King Prawns, Fresh Coffin Bay Oysters, local garfish, barramundi rainbow trout and more. To shop inseason, check our weekly catalogue to see what fish is on special and what there is an abundance of. You’ll find plenty of local options this way, and ensure freshness. When cooking with seafood, there should be little to no ‘fishy’ smell to ensure freshness. As availability can be influenced by factors such as weather, check with your local Foodland for the latest information on seasonal offerings next time you’re in store.

MEAT

Popular choices such as beef, lamb and poultry will be available in your local Foodland during the autumn months. Lamb in particular is a popular choice for those celebrating Easter and Mother’s Day.

For a budget friendly option, you can’t go wrong with poultry. Think chicken legs and breast, which can be turned into a delicious dish, and quickly! If you prefer red meat, or beef in particular, try cuts such as chuck or silverside. Just remember these cuts of beef are tougher than their premium counterparts, and can require longer cooking times. However, they’ll achieve delicious flavour in doing so! For affordable lamb cuts, why not try leg or forequarter chops? These cuts of lamb don’t usually require much additional cooking time compared with the premium cuts so they make a great option for those looking to get more for their dollar.

Check out to some of our favourite meat recipes featured in MIGHTY Autumn.

Beef: a Greek Easter staple, check out our meatball soup recipe on page 61.

Lamb: for a bit of spice, try our Tandoori Lamb Chops on page 44.

Pork: for a hearty weeknight meal, try our Katsu Pork Chops on page 35.

Chicken: the perfect roast recipe awaits on page 38.

CLASSIC ROAST LAMB LEG (PAGE 14)

CRISPY SKIN SALMON (PAGE 16)

Bursting with delicate floral aromas and vibrant red fruit flavours. Crafted with precision, it embodies elegance, inviting a delightful journey with each sip.

LAYERED EASTER CHOCOLATE CAKE (PAGE 18)

CHEESY POTATO AND THYME STACKS (PAGE 17)

HASSELBACK PUMPKIN WITH HERB & NUT CRUMBLE (PAGE 12)

butternut anD

SERVES 4

PREP TIME - 15 MINS

COOKING TIME - 55 MINS

INGREDIENTS

1 medium size butternut pumpkin

3 tbsp olive oil

¼ tsp ground nutmeg

½ tsp ground cinnamon

2 cloves garlic, peeled and finely sliced

Salt and pepper to taste

HERB AND NUT CRUMBLE

Combine all ingredients ready to sprinkle over the cooked pumpkin

10 sage leaves, finely chopped

¼ cup chopped parsley

½ cup whole almonds, roughly chopped

2 tbsp honey

2 tbsp melted butter

METHOD

1. Preheat the oven to 180°C. Peel the pumpkin and cut off the top and tail. Then cut it into halflength wise, scoop out seeds.

2. Sit the pumpkin cut side down on a chopping board and with a sharp knife cut the pumpkin into thin slices. Make sure not to cut all the way through, otherwise the pumpkin won’t be a Hasselback anymore. Some people like to place chopsticks on each side of the pumpkin as a cutting guide.

3. Line a baking tray with baking paper and place the prepared pumpkin halves on the tray.

4. Drizzle with olive oil, and sprinkle over the nutmeg and cinnamon. Tuck slices of garlic in between cuts. Season with salt and pepper.

5. Bake the pumpkin for 55 minutes or until the pumpkin is tender.

6. About 5 minutes before the pumpkin is ready to be taken out, top with the herb and nut crumble, allow to brown a little and the pumpkin is ready to be eaten.

SERVES 6 - 8

PREP TIM - 15 MINS

COOKING TIME - 2½ HOURS

Todrink

Shaw FamilyVintners, Monster

itc

Rich flavours of blackberry, cassis, and dark chocolate, accented by hints of cedar and vanilla. Its velvety tannins and lingering finish epitomize the elegance of a classic Cabernet.

ROAST CLASSIC

Lamb leg LEMON GARLIC WITH

INGREDIENTS

1 whole lamb leg, with bone (approx 2.5kg)

Olive oil

Sea salt flakes

Cracked black pepper

1 bunch rosemary

6 lemons, thinly sliced

4 whole heads garlic

2 cups water

METHOD

1. Preheat oven to 160°C. Rub surface of the lamb leg generously with olive oil, then sprinkle with sea salt flakes and cracked pepper.

2. In a large roasting pan place the rosemary and lemon slices in the base, sit the prepared lamb leg on top of rosemary and lemon.

3. Tuck the whole heads of garlic around the lamb and cover with foil.

4. Place the roasting dish in the centre of the oven, bake for 1 ½ hours with the foil on, then remove the foil for the remaining 1 hour. Allow 25 minutes per 500g weight etc.

5. Remove from oven when cooked to desired doneness and loosely cover with foil, allow to rest for at least 15 minutes before carving and serving.

6. Save the tray juices and reduce them to make a sauce. Using a sharp knife cut the top off the garlic heads and serve beside the lamb. Squeezing the roasted garlic onto the slices of lamb.

SERVES 4

PREP TIME - 15 MINS

COOKING TIME - 10 MINS + RESTING

INGREDIENTS

4 x Atlantic salmon portions, skin on Olive oil

Sea salt

1 tsp sumac

Crispy

Salmon skin

Tantalize your taste buds with a vibrant medley of flavours. Bursting with ripe mango, guava, and hints of freshly cut grass, each sip transports to a tropical paradise.

To drink

METHOD

1. To ensure a crispy skin, pat dry with paper towel.

2. Rub salmon portions all over with olive oil and season the skin with sea salt and sumac.

3. Preheat a non stick pan to a medium heat, add a drizzle of oil to the pan.

4. Cook the salmon skin side down for 5 minutes; apply some pressure to the top of the portions with an egg lifter or a fish weight. When crispy and coloured turn the salmon and continue to cook for a further 5 minutes.

5. Enjoy with fresh lime, dill and tartare sauce.

Potato Cheesy AND thyme stacks

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 50 MINS

VEGETARIAN

INGREDIENTS

6 medium size red potatoes, finely sliced

½ cup melted butter

2 tbsp thyme leaves

2 cloves garlic, crushed Salt and pepper to taste

½ cup grated Parmesan cheese

½ cup grated Little Cheese Co. Swiss Gruyere cheese

METHOD

1. Preheat the oven 180°C. Lightly grease a 12-cup muffin tin.

2. Place the sliced potatoes in a large bowl, add melted butter, thyme, garlic and cheeses, season with salt and pepper.

3. Toss the potato slices so that all is well coated. (Clean hands are the best tools)

4. Divide the potato slices evenly between the muffin tins, stacking into layers. Make the stacks higher than the tins as they will shrink down as they cook. Secure with a toothpick inserted in the middle of each stack.

5. Cover loosely with foil and place the muffin tin on a baking tray.

6. Bake in the oven for 30 minutes, then remove foil and continue to bake for a further 20 minutes or until the stacks are tender and golden.

7. Remove from the tins immediately and serve with a sprinkle of salt and extra thyme.

Cake F Chocolate Layered Easter

INGREDIENTS

Makes 4 x 22cm round cakes

120g unsalted butter, at room temperature

1½ cups caster sugar

2 eggs

1 cup milk

3 cups self raising flour

1 tsp bi-carbonate soda

4 tbsp dark Dutch cocoa powder

1 cup boiling water

Whipped Chocolate Ganache

2 cups pouring cream

4 x 180g blocks dark chocolate

METHOD

1. Preheat the oven to 180°C. Grease and line the base of 4 x 22cm round cake tins.

2. Place butter, sugar and egg in the food processor, blend until creamy.

3. Add milk, flour, bi-carbonate soda and cocoa, blend.

4. With the motor running, add the boiling water and blend till smooth.

5. Divide the mixture evenly between the prepared tins, place in oven and cook for 30 minutes. Remove from oven and allow to cool in the tin for 10 minutes, then invert onto a cake cooler.

FOR THE GANACHE

1. Heat the cream in a saucepan, do not boil. Place the roughly chopped chocolate into the warm cream and allow to sit for several minutes before stirring.

2. Stir the mixture until it is smooth and glossy, set aside to cool completely.

3. Transfer the chocolate ganache to a stand mixer bowl and beat with a whisk until light and creamy.

4. Time to layer the cake and decorate. With a sharp long knife cut the dome tops off each layer to level the cake.

5. Spread whipped ganache over the first layer of cake, add another layer and repeat until you have four layers.

6. Using a palette knife spread the sides with whipped ganache, and then use the remaining ganache to cover the top.

7. We used chocolate sprinkles around the side of the cake.

8. To create a decadent look to our cake we used a mix of chocolate balls and Easter eggs, different sizes, and colours, piled high on the top of the cake and finished with a light touch of gold.

SERVES 10 - 12

PREP TIME - 20 MINS

COOKING TIME - 30 MINS

i Cake Apple Sicilian

Dazzled with its zesty lime, crisp green apple, and floral aromas.

From the Clare Valley’s renowned terroir, this Riesling sings with vibrant acidity and refreshing minerality.

SERVES 10 - 12

PREP TIME - 20 MINS

COOKING TIME - 30 MINS

INGREDIENTS

120g Western Star Chef’s Choice Unsalted Cultuerd Butter, use 20g for pan then melt remaining 100g 50g walnuts, finely chopped

1kg Granny Smith apples, peeled, cored and finely sliced

Zest and juice of 1 lemon

3 large eggs

250g caster sugar

½ tsp vanilla extract

150g plain flour

2 tsp baking powder

100ml milk

120g raisins

100g pine nuts, toasted 3 tbsp sugar

1 tsp ground cinnamon

T o drink

METHOD

1. Preheat the oven to 170°C.

2. Using 20g of butter from the total quantity, generously brush sides and bottom of a 24cm spring form cake tin then sprinkle base and sides with the chopped walnuts, set aside.

3. Mix apple slices with lemon zest and juice, and set aside. This will prevent discolouring.

4. Beat eggs, sugar and vanilla together until pale and creamy then add melted butter, flour, baking powder and milk, whisk to a smooth batter.

5. Pour one-third of the batter into the prepared cake tin then top with one third of the apple, raisins and pine nuts.

6. Repeat with remaining ingredients and finish with a layer of apples. Mix sugar and cinnamon and sprinkle over the top of the cake.

7. Bake in preheated oven for 1 hour or until the apple is soft when tested with a skewer.

8. Allow to cool in the tin. Remove and place on serving plate. Serve with whipped cream or yoghurt.

SERVES 4

PREP TIME - 10 MINS

COOKING TIME - 10 MINS

INGREDIENTS

2 eggs

100ml milk

2 tbsp caster sugar

1 tsp ground cinnamon

Small knob of butter

4 Little Dough Co. hot cross buns cut in half

200ml double cream

2 bananas, sliced

2 tbsp sugar

Maple syrup for drizzling

METHOD

1. Crack eggs into a bowl add milk, caster sugar and cinnamon and whisk together.

CrossBun French Hot

toast

2. Pop a knob of butter in a large frying pan and heat it over a medium-high heat. Dip the hot cross buns in the egg mixture, turning so that all sides are coated.

3. Place the hot cross buns in the frying pan a few at a time, frying for 2 minutes on each side until golden. Serve with a dollop of double cream, chopped banana and a drizzle of maple syrup. Serve piled high, dusted with icing sugar with a surprise Easter egg on the side.

IF YOU LIKE SOMETHING MORE TART, TRY SUBSTITUTING THE CREAM WITH GREEK YOGHURT!

SA

CELEBRATE AUTUMN IN THE BEAUTIFUL

Adelaide Hills

The Adelaide Hills region is well-known for its beauty in autumn. Discover our top locations to experience the spectacular autumn foliage, stretching from Cudlee Creek to Hahndorf.

BIRD IN HAND WINERY

Bird in Hand is a family-owned winery cultivating cool-climate wine that captures the spirit of South Australia’s Adelaide Hills. Sit back and enjoy a glass of wine and seasonal dishes at their Cellar door, open between 11am-4.30pm each day, or experience an everchanging menu at the LVN Restaurant. Visit www.birdinhand.com.au to learn more or make a booking. Bird In Hand Rd & Pfeiffer Rd, Woodside SA 5244. Open 7 days.

LENSWOOD PICK YOUR OWN

Looking for a unique day out? Pick your own apples in the Adelaide Hills, experience the farm, understand how apples are grown, and best of all, enjoy eating apples straight off the tree! Apple picking season commences in March 2024. Visit www.atlenswood.com.au for more information or check out their socials @atlenswoodpickyourown for updates! In the meantime, you can also purchase Lenswood apples at your local Foodland.

MEADOWS EASTER FAIR

The Meadows 4 Day Easter Fair is a free family-friendly annual event, held from March 29-April 1 2024. Celebrate the Easter long weekend and explore over 100 stalls, musicians, and entertainment. There is free offstreet parking available. Visit www. meadowsmemorialhall.com.au/easterfair for more information.

THE BIG ROCKING HORSE AND TOY FACTORY

Get the kids in the car and head to Gumeracha to see the world’s biggest rocking horse! You can climb to the top, which stands at 18 metres high. It’s a fun, educational and an experience of a lifetime! There is also a 7-acre wildlife park on site, which contains many native animals, as well as friendly farm animals including goats and alpacas. 452 Torrens Valley Road Gumeracha, South Australia, 5233. Open 7 days, including Public Holidays.

STIRLING MARKET

The Stirling Market is held each month in Druid Avenue, Stirling and is a longestablished and popular market in the beautiful Adelaide Hills. Enjoy a variety of stalls including fresh seasonal local produce, plants, arts and crafts, and collectibles.

Upcoming market dates: 24 March, 28 April, 26 May.

PRANCING PONY BREWERY

Prancing Pony is an award-winning brewery, located in Totness, near Mount Barker. The Brewshed is a family-friendly brewery with a full kitchen offering a wide menu selection of pub classics and specialty seasonal menus. The Pony is famous for its wood-oven pizzas, burgers, and snack foods that match perfectly with your craft beer. There are also plenty of recurring events to enjoy, including quiz nights, pizza & board games, and live music on Fridays and Sundays. Visit prancingponybrewery.com.au to make a booking. 42 Mount Barker Road, Totness SA 5250. Open 7 days.

Don’t forget to stop by your local Foodland for all your essentials while you’re in the region!

Aldgate Foodland

Balhannah Foodland

Birdwood Foodland

Littlehampton Foodland

Lobethal Foodland

Mount Barker Foodland

Nairne Foodland

Stirling Foodland

Woodside Foodland

HAHNDORF MAIN STREET

Autumn is a great time of year to experience Hahndorf and its surroundings. The mild temperatures make it especially pleasant to wander down the main street, lined with spectacular old elm trees. There are plenty of shops to visit, ranging from fashion, to opals and alpaca products. Enjoy a traditional German lunch in the sun and stop by one of the many ice cream and lolly shops for an afternoon treat! Hahndorf is officially South Australia’s most pet-friendly destination, so take your furry friend along for the trip too!

GORGE WILDLIFE PARK

See all your favourite Australian animals at Gorge Wildlife Park. Situated on 14 acres of land, under beautiful, shaded trees, it’s the perfect spot to spend the day this autumn. You can even have a cuddly encounter with a koala – an experience you don’t want to miss! Gorge Wildlife Park, 30 Redden Dr, Cudlee Creek SA 5232. Open 7 Days.

Lenswood Pick your Own. Credit - Kristy Billing @gypsyandherwild

Gorge Wildlife Park. Credit - Amelia Kennett

Credit - South AustralianTourismComission

Handorf Main Street. Credit - South Australian Tourism Commission

Credit - South AustralianTourismComission

South Australian Pears: A juicy tale

LET’S TALK ABOUT....Pears

Autumn is South Australian Pear season! South Australia’s climate— blessed by Mediterranean vibes— creates the perfect stage for these juicy performers.

Pears are from the rosaceae family, close cousins to apples and quinces, and also related to almonds. They’re an ancient fruit with references in Greek mythology, linked to Venus the Roman goddess of love and were one of the first fruits to be cultivated in Britain!

They are a diverse group, with the main distinction being between European and Asian pears. It’s thought that both developed around the same time, but in different parts of the world. European pears are elongated, with a soft fleshed, buttery sweet subtle taste. Asian pears including nashis are often more rounded in shape, with a crunchy texture and a sweetness that is balanced with a hint of tart acidity.

Prickly pears, also a fruit are unrelated, belonging instead to the cactus family!

A nutritious snack

Pears are sweet, bell-shaped fruits that are not only delicious but offer many health benefits backed by science. They are highly nutritious and a rich source of Vitamin C, Vitamin K, Potassium, and polyphenol antioxidants. Pears are high in dietary fibre, including prebiotics which promote bowel regularity, and promotes good digestive health.

Tip: Be sure to eat the whole pear, the peel holds many of this fruit’s beneficial compounds.

Our Growers

The Gilmour family have been growing pears for decades at their family farm in Paracombe, just 30 minutes from the Adelaide CBD. Gilmours Orchard grow and supply a variety of pears to Foodland stores via the Adelaide Produce Markets including Packham, Duchess, Beurre Bosc, Corella, Red D’Anjou and Red Sensations.

Varieties

JBeurre Bosc

A fresh eating pear that melts in your mouth. The best flavour comes when ripened at room temperature. Elegant and slightly elongated, their russet brown skin with rich sweet flesh is often enjoyed fresh, baked, or poached.

Duchess

Incredibly popular and known for its buttery texture and sweet-tart flavour, the Duchess is always in demand. Enjoy them fresh, grilled, poached, puréed, or baked. It’s one of our favourites!

Packham

Likely Australia’s best known and most popular pear variety. The light green skin turns a pale yellow when ripe indicating its time to sink your teeth into the juicy, sweet, white flesh. Great for eating fresh or in cooking.

How to store

Pears are mostly harvested unripe and will ripen quickly when stored at room temperature; once ripe, it’s time to eat them or pop them in the fridge for later. They’ll stay fresher and last longer when stored in the fridge, just don’t over stack them as this might lead to bruising, however a little russet colour on pear skin doesn’t affect the taste.

Tip: The easiest way to know when they’re ripe is to gently press near the stem. If it gives a little, it’s ready to enjoy!

our

Gilmours Orchards

Nashi

Red D’Anjou

Beauty is only skin deep as their flesh is usually a creamy white with a dense, slightly gritty texture that is very juicy. A mild tasting sweet pear with subtle hints of citrus, the Red D’Anjou is easily recognisable by its red skin and is delicious poached.

The Nashi season is short (February to March), they are harvested ripe, so look for firm fruit that feels heavy but is light yellow green in colour. They are beautifully crisp and juicy with sweet creamy white flesh. Originating in Asia 3000 years ago, Nashi were once considered a delicacy for the wealthy.

Peculiar Picks “Pesky Pears”

Pears thrive in the Adelaide Hills climate, however due to mother nature’s unpredictability not all pears are the perfect size, shape, and aesthetic. Fruit that was once destined for landfill just because it looked a little “peculiar” now has a home on our shelves in the Peculiar Picks range. Just because your pear may have a slightly blemished skin, doesn’t mean it doesn’t still taste delicious.

Foodland has been working with Gilmours Orchards to provide a home for those quirky looking pears through their great value Peculiar Picks range. “It gives us an opportunity to provide a slightly off grade fruit that may not have a home, there’s nothing wrong with it might just have a slight mark, it’s able to be put on to the shelves for consumers who don’t mind a little mark and who want to support growers like myself” Rohan Gilmour said.

You can find our Peculiar Picks “Pesky Pears” range in the fresh section of your local Foodland!

Meet the Owners The Smith Family

Local Cellars Balaklava opened in early December 2023, at the heritage site which was previously Balaklava Motors. Owners Michael and Megan Smith, who also own Foodland Balaklava, were welcomed with open arms by the local community.

“I see Local Cellars as an extension of Foodland and knew it would be a fantastic opportunity to join the Local Cellars network. The community response has been really positive as the offer is unique to the town - it’s something they’ve never had available to them before - customers would previously travel for 45 minutes to Gawler, or sometimes as far as Adelaide to purchase a wide range of liquor products that we are excited to offer,” Mike said.

local cellars

Balaklava

OPEN 6 DAYS

The Smith family have been retailers for over 60 years and all work within the business, including Mike and Megan’s son, Dylan, and their daughters Gabi and Jasmyn, as well as son-in-laws Lloyd and Brayden, We learned Megan, is not only an avid Adelaide Crows supporter but also loves to bake cakes in her downtime.

Mike spoke to us about the key values of Local Cellars Balaklava and emphasised that their number one priority is to look after their customers.

“We want to look after our customers, listen to their feedback, and supply the products they want. Shoppers come in and have a look around the store and are keen to try different products”.

The Smith family plans to support community groups such as the local golf club and has recently sponsored a local man from the South Australian Shooting Association.

Mike also shared his vision to have a mural painted on the side of the building in the not-so-distant future, to not only maintain its heritage but also act as a tribute to the Underwood family. “I’d love to see a Holden Monaro painted…perhaps some South Australian wines, too,” he said.

Visit www.localcellars.com to view great specials on a wide range of beer, wine, and spirits.

Lloyd Morris, Foodland & Local Cellars Operations & IT and Tom Gardner, Local Cellars staff member

Dylan Smith, Foodland and Local Cellars Operations, Mike Smith Foodland & Local Cellars Director and Operations and Megan Smith Director & Administration

MAKES 10

ChocolateNests easter

PREP TIME - 15 MINS

COOKING TIME - 30 MINS

INGREDIENTS

250g milk chocolate

40g peanut butter

120g fried noodles

125g mini Easter eggs to decorate

METHOD

1. Place the chocolate and peanut butter into a microwave-safe bowl. Melt for 2-3 minutes, stirring every 30 seconds or until melted.

2. Stir through the fried noodles

3. Place spoonfuls of the chocolate noodle mixture onto a lined baking tray, creating birds nest shapes, with a small hole in the middle.

4. Place into the fridge for 30 minutes or until set.

5. Add mini Easter eggs to decorate and serve.

6. Store in an airtight container in the fridge for up to 5 days.

KIDS

Cooking

MAKES 24

PREP TIME - 15 MINS

COOKING TIME - 12 MINS

INGREDIENTS

500g chicken mince

70g Corn Flakes, crushed

2 eggs

30ml milk

Cooking

METHOD

1. Preheat the oven to 200°C.

2. Whisk together eggs and milk in a mixing bowl. Place cornflakes in a large ziplock bag and bash with a rolling pin to create crumbs.

3. Shape the chicken mince into nuggets, using around 1 tablespoon per nugget.

4. Dip each chicken piece in the egg and milk, then place into the bag of Corn Flake crumbs. Seal and shake well.

5. Place the crumbed nuggets onto a lined baking tray and spray lightly with oil.

6. Bake for approximately 12-14 minutes, or until golden, crunchy, and cooked through. Turn the nuggets over half way through the cooking time.

7. Serve with tomato or barbeque sauce.

Decorating easter biscuit

MAKES 8

PREP TIME - 15 MINS

INGREDIENTS

8 Arnott’s Milk Arrowroot biscuits Sprinkles and mini marshmallows to decorate

200g icing sugar

15ml milk

Food colouring

METHOD

1. Mix icing sugar and milk together in a bowl.

2. Separate icing mixture into small bowls and add food colouring of your choice to each bowl.

3. Using a butter knife, spread the icing on the biscuits and decorate with sprinkles and marshmallows to create Easter designs.

4. Store in an airtight container for up to 3 days.

Laksa Prawn

SERVES 4

PREP TIME 15 MINS

COOKING TIME - 25 MINS

INGREDIENTS

20 whole raw prawns

2 tbsp vegetable oil

3 tbsp laksa paste (pre-bought)

1 x 400ml can coconut milk

Juice of 2 limes

2 tbsp fish sauce

200g fresh Singapore noodles

¼ Lebanese cucumber, seeds removed, cut into julienne strips

1 bunch fresh coriander

METHOD

1. Remove the heads and shells from the prawns, leaving the tail shells on for presentation.

2. Put the heads and shells in a saucepan with 2 cups water and simmer for 20 minutes.

3. Strain stock and reserve. Discard the heads and shells.

4. Heat oil in a large pan, add prawn tails and fry for 2 minutes on each side remove and set aside.

5. Add laksa paste and fry for a minute or two, then add coconut milk, lime juice, fish sauce, and stock, allow to simmer gently.

6. Blanch the noodles in boiling water, drain, and divide between 4 bowls.

7. Top noodles with laksa stock, then prawns and garnish with cucumber and coriander.

8. Extra chilli on the side for the chilli lovers.

Boasts vibrant notes of crisp green apple, citrus zest, and white pepper, underscored by a refreshing minerality. Its lively acidity and clean finish make it a perfect companion for various cuisines.

Activities KIDS F

Keep the kids busy with a range of fun, interactive, and educational activities this autumn. There’s something for everyone to enjoy!

Fringe For Kids

Fringe for Kids is the newest family-friendly variety show, bringing the best acts for kids, performed by the most talented artists in town. Each show is different with a fresh new lineup every day! Enjoy a little bit of everything including circus, dance, drag, music, magic, and comedy. Perfect for a family outing at the Adelaide Fringe Festival.

www.adelaidefringe.com.au

Fringe dates: 16 Feb – 17 March 2024

Monash Adventure Park

Monash Adventure Park provides fun for all ages including crazy leaning towers, a Burmese rope bridge, a wave bridge, mini basketball, flying fox, a slippery dip, and heaps more. Take the family and enjoy a barbeque in the picnic area.

20 Madison Road, Monash, SA, 5342

MOD. Adelaide

MOD. at the University of South Australia is a futuristic museum of discovery. It’s a place to be inspired by ideas at the intersection of science, art, and innovation.

Their exhibitions are designed for people aged 15-25 and showcase how research shapes our understanding of the world around us to inform our futures.

Activities KIDS F

www.mod.org.au

Bradley Building, North Terrace, adjacent, Morphett St, Adelaide SA 5000. Open Tuesday – Saturday.

Mystery Picnic

A Mystery Picnic in Adelaide is the ultimate family adventure. Use your phone to solve clues, find local artisan producers and collect picnic ingredients. Select your date and choose from a variety of destinations, such as the Adelaide Hills, Fleurieu Peninsula, and McLaren Vale. www.amazingco.me/aus/experiences/ mystery-picnics

MOD. Adelaide. CreditMOD website

MOD. Adelaide. CreditSouth Australian Tourism Commission

Mystery Picnic. Credit - Mystery Picnic www.amazingco.me

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 20 MINS

KatsuPork chopS

INGREDIENTS

4 pork shoulder chops

½ cup plain flour

2 eggs, beaten

1 cup panko breadcrumbs

2 tbsp grated parmesan

4 - 6 sage leaves, finely chopped

1 cup rice bran oil for frying

SAUCE

Whisk all ingredients together and set aside ready to serve.

¼ cup tomato sauce

¼ cup Worcestershire sauce

2 tsp soy sauce

Pinch of sugar to taste

To drink

METHOD

1. Place the flour in a large zip lock bag. Place beaten eggs to a large shallow dish. In another shallow dish, mix panko breadcrumbs, parmesan and sage. You are now ready to begin the crumbing process.

2. Place the pork chops in the bag of flour, zip up the bag and shake to coat all side of the chops.

3. Gently take the pork chops, one at a time and dip in the egg, then coat with breadcrumbs on both sides, patting on the crumb to ensure a good coverage. Refrigerate for 15 minutes.

4. Preheat oven to 180°C and heat oil in a large frying pan on stove top.

5. Add two pork chops to the oil and fry until golden brown, approximately 5 minutes. Flip and cook for an additional 3 minutes.

6. Transfer the cooked pork chops to a tray, place in oven for 5-8 minutes to continue cooking while cooking the remaining chops.

7. Serve with prepared sauce and selected vegetables or salad.

A fusion of red cherry, raspberry, and earthy undertones, with a hint of spice. Its smooth texture and balanced acidity make it a delightful choice for wine enthusiasts.

MAKES 15 - 20

PREP TIME - 60 MINS

COOKING TIME - 10 MINS + MEAT COOKING TIME

A TASTE OF COLOMBIA

INGREDIENTS

FILLING

500g skirt or flank steak

4 cups beef stock

1 spring onion

3 garlic cloves

2 tbsp thyme leaves

2 bay leaves

Salt and pepper

4 boiled eggs, roughly chopped

4 boiled potatoes, peeled and mashed

FILLING SALSA

2 tbsp Olive Oil

6 tomatoes, finely chopped

2 spring onions, sliced

3 cloves of garlic, crushed

1 cup seasoned tomato passata

1 tbsp ground cumin

2 tbsp smoked paprika

Salt and pepper to season

PASTRY

500g plain flour

250g cold salted, grated butter (directly from the fridge)

1 cup cold water

500ml canola oil, for frying empanadas

AJI SALSA

Blend all ingredients together in a food processor, check seasoning. Serve in a small bowl beside empanadas.

2 cups coriander leaves

2 spring onions, roughly chopped

2 tomatoes, roughly chopped

1 tbsp olive oil

1 tbsp lemon juice

¼ cup water

Salt and pepper to taste

Chilli powder (optional)

METHOD

1. Place beef into pressure cooker with stock, spring onion, garlic cloves, thyme, bay leaves, salt and pepper and cook for 30 minutes. If you don’t have a pressure cooker, slow cook beef in a pot on the stove for 1½ hours or until meat is tender.

2. To make the filling salsa - in a saucepan, heat 2 tablespoon olive oil on medium-high heat, then put tomatoes, spring onion, garlic, passata, cumin, smoked paprika, and a splash of beef stock, cook. Season with salt and pepper and leave it to cool down.

3. When the meat is cool to handle, shred it into small pieces. When cool, add boiled potatoes and eggs, mix with beef and salsa. Set aside.

4. To make the pastry - in a bowl, add flour and grated butter, using your fingertips rub the butter into flour to make a fine crumb. Then start adding cold water until it comes together.

5. Rest pastry for 15 minutes in the fridge.

6. Take a small portion of pastry, roll to a disk approximately 10cm diameter. Place a spoonful of filling in the centre and fold in half to form the empanada. Press the edges together to seal.

7. Fry each empanada totally submerged in hot oil 180°C for 2 minutes, until golden brown. Drain on kitchen paper.

8. Serve immediately with aji salsa.

These empanadas are perfect for the long weekend, when you have a bit more time up your sleeve. Thanks to loyal customer Alba for passing on this classic Colombian recipe!

ndCustom

Empanadas with aji salsa

Chicken roast WITH leeks and garlic Brussels sprouts,

INGREDIENTS

1 x 2kg fresh whole chicken

1 kg Brussels sprouts, trimmed 2 leeks, washed and cut into 4cm pieces

6 cloves garlic

1 tsp cumin seeds

2 tbsp butter

Olive oil

Sea salt and cracked pepper

Juice of 1 small lemon plus wedges to serve

METHOD

1. Preheat oven to 180°C.

2. Rub the chicken with olive oil and season generously with salt and pepper.

EASY ONE-PAN WEEKNIGHT DINNER

3. Place the chicken in a large roasting dish allowing enough space for the addition of vegetables. Roast for 30 minutes, then add Brussels sprouts, leek, garlic and cumin seeds sprinkled on top.

4. Continue roasting for another 45 minutes or until chicken is cooked.

5. Rest the chicken for 15 minutes.

6. In the meantime, toss sprouts, leek and garlic in the butter and squeeze lemon juice over the vegetables.

7. Carve chicken and serve with vegetables and extra lemon wedges. foodlandsa.com.au

SERVES 4 - 6

PREP TIME - 15 MINS

COOKING TIME - 75 MINS + RESTING

Boasts luscious flavours of ripe peach, honeydew melon, and creamy vanilla, with hints of toasted oak and a refreshing citrus zest, culminating in a harmonious, elegant finish.

to the

OceansWest to THE F OceansWest F

Kelly and Sarah, second generation Love family.

Baby Barramundiasian-inspired

INGREDIENTS

FISH

2 x whole baby barramundis

Sea salt and ground white pepper

1 tsp Chinese cooking rice wine

TOPPING

4 large spring onions, finely sliced

3 tbsp fresh ginger, julienned

2 long red chilli, deseeded and finely julienned

SIZZLING OIL

2 tsp sesame oil

3 tbsp peanut oil

1 tsp light soy sauce

METHOD

1. Preheat oven to 190°C.

2. Place two 40cm pieces of foil on workbench, top with a slightly smaller piece of baking paper. Lay the whole fish on top of the paper.

Luscious flavours of ripe peach, citrus zest, and subtle hints of toasted oak. Its creamy texture and vibrant acidity culminate in a beautifully balanced expression of Australian Chardonnay.

To drink

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 25 MINS

3. Season fish with salt and pepper, sprinkle with rice wine. Now form a parcel with the paper first and then the foil to seal.

4. Place prepared parcels on a baking tray. Bake for 20 -25 minutes.

5. Remove from the oven and rest for 3 minutes, then carefully remove the foil wrapping and place the paper parcel onto a serving plate. Fold down the sides to create a “boat” that will catch the juices and oil.

6. Heat the oils for sizzling in a small saucepan, be very careful when its hot.

7. Top the fish with the prepared spring onion, ginger and chilli. Pour hot oil all over the spring onion, ginger and chilli, it will sizzle dramatically! Enjoy immediately.

INGREDIENTS

PASTA

500g bowtie pasta

2 tbsp olive oil

1 Spanish onion, peeled, finely sliced 1 carrot, peeled and julienned

1 red capsicum, seeds removed and julienned

1 head broccoli, cut into small florets

2 cups cherry tomatoes, mixed colours, halved ½ cup fresh basil leaves

Salt and pepper to taste

Primavera Pasta

METHOD

1. Cook the pasta according to the packet directions.

2. While the pasta is boiling, cook the vegetables in a large pan. Heat the pan, add olive oil then sauté onion, carrot, capsicum and broccoli for 2-3 minutes to soften.

SERVES 4

PREP TIME - 30 MINS

COOKING TIME - 15 MINS

VEGAN

3. Add the cherry tomatoes and cook a further minute or two.

4. Then using a wire spider, add the cooked pasta to the pan, add prepared cashew sauce and toss to combine.

5. Lastly, check the seasoning, adjust if needed then, add fresh basil leaves just prior to serving.

CASHEW SAUCE

1 cup raw cashews

½ cup water

2 tbsp lemon juice

2 cloves garlic, peeled and roughly chopped

Salt and pepper to taste

Place the cashews and water in a saucepan, bring to the boil then remove from heat and allow to cool. When cool, put the cashews and water in a food processor with the remaining ingredients and blend. If you want a little thinner sauce add a tablespoon of water at a time with the motor running to achieve the consistency you like. Set aside.

With bold flavours of dark plum, blackberry, and hints of vanilla. Its velvety texture and well-integrated tannins create a luxurious experience that lingers on the palate.

SERVES 4

PREP TIME - 15 MINS

+ MARINATING TIME

COOKING TIME - 10 MINS

INGREDIENTS

10 lamb loin chops

MARINADE

Place all ingredients in a food blender to make a smooth paste.

1 tbsp olive oil

2 cloves garlic, peeled

1 x 2cm piece fresh ginger, peeled and roughly chopped

1 tbsp garam masala

1 tbsp ground turmeric

1 tsp chilli powder

Juice and zest of 1 lime

¾ cup Greek yoghurt

METHOD

Lamb Tandoori

Barbeque CHOPS

1. Lay the chops on a tray and cover with the yoghurt tandoori marinade ensuring every chop is coated.

2. Cover and allow to marinate for a minimum of 24 hours in the refrigerator.

3. When ready to cook, preheat your barbeque to a high heat. Grill the chops until charred on the underside, flip and repeat.

4. When charred, transfer to a serving plate, season with salt and pepper, garnish with fresh coriander, mint leaves, lemon and lime wedges.

Rich flavours of blackcurrant, cherry, and plum, complemented by hints of vanilla, cedar, and spice. It boasts a

To drink

we comb the land for the that s

FoodBest

fried Cauliflower rice

FOR VEGANS: SUBSTITUTE EGG FOR TOFU

FOR MEAT LOVERS: ADD DICED BACON OR HAM

SERVES 4

PREP TIME - 10 MINS

COOKING TIME - 10 MINS

VEGETARIAN

INGREDIENTS

400g cauliflower rice (usually found in the fruit and veg fridge or freezer aisle)

1 tbsp oil

3 cloves garlic, crushed 1½ cups frozen diced mixed vegetables, peas, carrots and corn

2 eggs, lightly beaten

1½ tbsp soy sauce

1 tbsp sesame oil

1 tbsp mirin

2 spring onions, finely sliced

¼ cup chopped parsley

METHOD

1. Heat 1 tbsp oil in a large fry pan or wok over high heat. Add garlic, cook for 30 seconds then add frozen vegetables, cook 2 minutes until carrot is almost cooked.

2. Add cauliflower rice, cook, stirring regularly, for 4 minutes until cauliflower is almost cooked - firm, tender crisp, not soft and mushy.

3. Move the cauliflower to one side of the skillet. Add 1/2 tbsp oil, let it heat up briefly, then pour in egg.

4. Leave for 10 seconds, then gently scramble it. Once almost cooked, mix egg through cauliflower.

5. Gently toss through soy sauce, sesame oil and mirin.

6. Add spring onions and parsley then serve immediately!

Want to make your own cauliflower rice? If making your own, the key trick is to ensure cauliflower is grated until it’s the size of cooked rice, not tiny couscous size. You can also blitz roughly chopped fresh cauliflower, however you have less control over the size and it can easily end up too pulpy. The texture of cauliflower fried rice is much better when it’s rice size!

Winners under the spotlight...

Foodland is proud to be a sponsor of the prestigious South Australian Premier’s Food and Beverage Industry Awards, which recognise and celebrate our state’s great food and beverage brands and businesses. We congratulate these two amazing locally owned businesses who took out the top spots for these categories at the end of 2023.

New Product Award Winner 2023

GOOD COUNTRY HEMP

Good Country Hemp have been manufacturing hemp products here in South Australia since 2018, from Australian grown seed, producing premium quality hemp foods recognised for their health benefits. Easy to digest and naturally high in protein, their New Product Award winning, Hemp Oil Capsules + Turmeric have the added benefit of anti-inflammatory and antioxidant properties! Find Good Country Hemp products in your Local Foodland today.

HEMP SMOOTHIE BOWL

SERVES 1 - 2

PREPARATION TIME - 5 MINS

INGREDIENTS

100g frozen blueberries

50g fresh raspberries

75g Greek yoghurt

30g Good Country Hemp protein powder

30g Good Country Hemp hemp seed

1 banana

15g spinach

¼ cup milk

METHOD

1. Add all ingredients into a blender.

2. Blend until smooth and creamy.

3. Pour into a bowl.

4. Decorate with an extra sprinkle of Good Country Hemp hemp seeds.

Consumer Award Winner 2023

BEERENBERG

Beerenberg are 100% family-owned and all of their delicious homemade jams, chutneys, gourmet relishes and sauces are made right here in South Australia! They are the proud winners of the 2023 Consumer Award (for businesses with more than 15 full time equivalent staff), and there’s a good reason why! Find your favourite Beerenberg product in your local Foodland today.

PUMPKIN AND CHICKPEA CURRY USING 30 MIN MEAL BASE

SERVES 4 - 6

PREPARATION TIME - 5 MINS

COOKING TIME - 25 MINS

INGREDIENTS

1 x jar Beerenberg Pumpkin and Chickpea Curry 30 Min Meal Base

300g diced pumpkin

300g of cauliflower florets

1 diced brown onion

400ml of coconut milk

1 tin of drained chickpeas

100g of spinach

Serve with

Rice

Fresh coriander

METHOD

1. Heat 2 tbs olive oil in pan. Add onion and pumpkin. Cook for 5 mins.

2. Add contents of jar, chickpeas, and coconut milk. Use coconut milk to rinse out jar.

3. Stir to combine. Add cauliflower.

4. Cover with lid and simmer for 15 minutes.

5. Remove from heat.

6. Add spinach and stir through.

7. Rest for 5 minutes before serving.

For more info, visit beerenberg.com.au

Recipe

MEET OUR FAMILIES

The Koch Family F

The Koch Family reside in the Riverland, a popular South Australian tourist destination and home to thousands of locals. They’re also the owners of Renmark Foodland and Loxton Foodland, located just 35 minutes apart from each other. Steven Koch manages Loxton Foodland, while Grenfell and Slavka Koch float between the two stores.

We sat down with owner, Grenfell Koch, in the back office of Loxton Foodland, to chat not only about his stores but his customers and the Riverland itself.

Where it all started... Our local customers...

“In 1995, I was working for an insurance company and we’d just had our third child, and with no experience in supermarkets, an IGA came up for sale in Loxton, so we decided to give it go and we’ve been doing it ever since and still love it!” Grenfell said. The Koch Family sold the IGA in 2018, and purchased Loxton Foodland. In 2001, they went on to purchase Renmark Foodland.

“Interestingly enough, both stores have completely different customers. What we sell in Renmark, doesn’t necessarily sell in Loxton. We stock plenty of Greek and Italian products that fly off the shelves in Renmark, whereas, in Loxton, there is a lot of German influence,” Grenfell said.

Grenfell Koch

Slavka Koch

Matt Maczkowiack

Steven Koch

Unique to Renmark and Loxton Foodland

“Local Riverland produce such as beef, lamb and pork, all gets delivered once a week from the local abbatoir, which is great for reducing food milage and promoting sustainability,” Grenfell said. “We also range plenty of locally grown fruit and vegetables, orange juice, olive oil and eggs..the list goes on!”

My favourite part of work is

“The people and the industry itself. We love selling food!”

Customer service comes first

“We love looking after the locals and the community. Customer service is really important to us, as well as supplying local produce.”

Favourite season in the Riverland

“Summer, of course! It’s the perfect time to enjoy the river and spend time with family and friends! There are plenty of breweries and distilleries in the area for locals and tourists to enjoy as well”

RECIPES FROM THE MightyRetailers!

Happy

MAKES 24 SLICES

PREP TIME - 20 MINS

COOKING TIME - 50 MINS

Ramadan! Ramadan KAREEM

Thanks to the Jamal family from Thebarton Foodland for passing on their traditional family recipes.

This Ramadan we’ve got some delicious Eid (holiday) recipes, kindly provided by our Mighty retailers over at Thebarton Foodland, who celebrate the event with friends and family every year.

Ramadan is the ninth month in the Islamic calendar and goes from 9th March to 8th April, celebrated by Muslims all over the world and includes fastings, prayers and togetherness as a way to renew faith, increase self-discipline and demonstrate compassion and solidarity for those less fortunate.

Namoura semolina cake

INGREDIENTS

1 tbsp tahini

3 cups fine semolina

¾ cup caster sugar

2 tsp baking powder

¾ cup melted butter

1 cup milk

¼ cup whole blanched almonds

SYRUP

Combine in a saucepan and bring to the boil. Set aside to cool.

3 cups sugar

1 cup water

squeeze of lemon juice

1 tsp orange blossom water

METHOD

1. Preheat the oven to 180°C. Prepare a 20cm square cake tin by brushing a thin coating of tahini on the base and sides of the tin.

2. In a bowl, mix together semolina, caster sugar, baking powder, melted butter and milk until a batter forms.

3. Spread the batter into the prepared cake tin. With a knife, cut the semolina cake into diamond shapes.

4. Place one almond into the centre of each diamond.

5. Bake for 10 minutes, then repeat cutting as previous cuts. Return to the oven and continue cooking for a further 40-45 minutes.

6. Remove from oven and immediately pour the cold syrup over the hot semolina cake.

7. Allow to cool in the tin for at least 1 hour before removing slices.

SERVES 4 - 6

PREP TIME - 45 MINS

COOKING TIME - 60 MINS

INGREDIENTS

1kg chicken breast, diced*

3 tbsp ghee

Salt and ground black pepper to taste

2 tsp ground cinnamon

3 potatoes, sliced

3 small eggplants, sliced

2½ cups long grain rice

4 cups chicken stock

2 tsp ground turmeric

Salt and pepper to taste

Fresh mint leaves and toasted almond slithers to garnish

METHOD

1. Fry diced chicken in ghee until lightly coloured, season with salt and pepper, add ground cinnamon. Set aside.

2. Fry potatoes and eggplant slices adding extra ghee if required, untill golden, set aside.

3. Select a large heavy based pan with straight sides and the same or slightly smaller than the diameter of a flat serving plate you wish to serve the Maqlooba. If you feel nervous about it sticking on the base, place a round of baking paper in the base. Now you are ready to assemble.

4. Place eggplant slices in a circular pattern, overlapping slices on the base, then a layer of potato slices, then scatter the cooked chicken over the potato. Spread rice over the chicken.

5. Mix chicken stock, turmeric, salt and pepper together and gently pour over the rice.

6. Cover with a tight fitting lid and

Makloubeh upside down chicken and rice

cook on the stove top over a gentle low heat.

7. When all of the liquid is evaporated and rice cooked remove from the heat and allow to rest for 10 minutes.

8. Remove the lid, place the selected serving plate over the pan and invert quickly.

During Ramadan, food and water are abstained from, from sunrise to sundown, and the fast is broken with a meal called iftar, commonly where families gather and eat together, and enjoy each other’s company.

Tap the base of the pan and then carefully lift the pan to reveal the maglooba.

9. Peel off baking paper if used, garnish with fresh mint leaves and toasted almond slithers.

SERVES 4 - 6

PREP TIME - 15 MINS

COOKING TIME - 10 MINS

INGREDIENTS

2 medium brown onions, peeled and finely chopped

2 tbsp olive oil

250g lamb mince*

Salt and pepper to taste

1 tsp ground cinnamon

2-3 tbsp tomato paste

¼ cup fresh parsley leaves

¼ cup pine nuts, toasted ¼ cup pomegranate arils

500g yoghurt

4 garlic cloves, crushed 60ml olive oil

2 Lebanese pita breads

Fattehr

METHOD

1. In a fry pan, heat olive oil and gently fry onion until soft. Add the lamb mince and using a fork break up the mince. Season with salt and pepper and add ground cinnamon.

2. Continue cooking until mince is cooked and lightly browned, add tomato paste and mix through. You may need to add a splash of water to make a thick paste.

3. In a separate bowl, mix together yoghurt, garlic and salt to taste.

Ramadan ends with a large celebration, Eid al-Fitr which is a “festival to break the fast” which commemorates the end of Ramadan.

4. Heat olive oil in a clean fry pan and fry Lebanese bread until crisp and golden.

5. Remove from pan and break into bite-size pieces.

6. On a serving platter, spread the lamb mixture in the centre, then spread the yoghurt on top and sprinkle with parsley leaves, toasted pine nuts and pomegranate arils.

7. Add broken Lebanese bread around the sides and enjoy.

Everyday low prices F

Gabby,

Local Cellars Banquet Food & Wine joined the Local Cellars Network in December 2023, with owner, Don Totino and director, Joe Carbone, bringing a wealth of knowledge of the alcohol industry, and both eager to become the first Adelaide metro store to wear the Local Cellars banner. “It’s a brand new identity. We’ve supplied products to Foodland for over 40 years and believe that unity is a great thing for everyone. We are proud to be part of the Local Cellars group,” Joe said.

Local Cellars Banquet Food & Wine offers a wide range of imported and local products. Expect to find Limoncello and Peroni, as well as local wines from the Adelaide Hills, Barossa Valley, and McLaren Vale.

Local Cellars Banquet Food & Wine has become a one-stop shop for customers, as they’re able to come in-store and explore the wide range of delicious meats, pasta, and Italian sweets, as well as being able to grab a bottle of their favourite wine.

“When it comes to international wines, we have quite a lot of knowledge and industry experience,” Don said.

Meet the Owners

Local Cellars Banquet Food & Wine

Joe talked about his favourite part about work being the people he works with, as well as being able to extend their products and services to the community through Local Cellars. We also discovered his favourite drink is Scotch Whiskey!

As for plans for the future, Don, Joe and the team are excited to launch their very own wine club and offer something unique to their customers – watch this space!

Head into Local Cellars Banquet Food & Wine and discover a wide range of beer, wine & spirits, and try one of their wood oven pizzas, and homemade Vanilla slice!

Get to know our suppliers

Coriole

Coriole have become pioneers in the redevelopment of these products in Australia.

Coriole Vineyards is situated in the rolling hills of the McLaren Vale wine region here in South Australia, just within sight of the sea. Coriole was founded by Hugh and Mary Kathleen “Molly” Lloyd in the 1960s, and is still owned and managed by the Lloyd family today.

In 1969, Hugh and Molly produced their first wine at Coriole. The first sales were in the old barn, and now wine goes around Australia and to 17 countries.

The Lloyd family’s keen interest in taste and flavour has led to the development of other products - olive oils, olives, vinegars and cheese.

In 1989 Coriole released its first olive oil. Mark Lloyd’s interest in olive oil was sparked by a winter in Greece in the 1970s where he worked in several olive oil factories. Independently, Primo Estate and Coriole released a premium oil under their wine labels. This, in part, was the beginning of the rebirth of the Australian olive oil industry.

Mark explains: “My interest started when I worked in olive factories in Greece one winter in the 70s. I fell in love with the smell of processing olives.

“We started bottling table quality olive oil in 1989. It was new, interesting and important news in those days

and journalists came from around the country to have a look at the process and taste the result. Olive oil quickly became a staple product at Coriole, although at first, many people thought that it was a very strange product to have in a cellar door!

“Since then the olive oil industry has developed enormously and Australia is a world leader in quality.

“A word of advice... all olive oils should be consumed fresh. They should have a little bitterness on the palate, and pungency or pepperiness on the throat. Many imported olive oils are already rancid by the time of purchase and to use them is adding stale flavours to your food! Time to throw out your stale oils and treat yourself to a current vintage, quality oil - you will taste the difference.”

Mark , Duncan and PeterLloyd

Olive Oil

First Oil

Produced to celebrate the commencement of the olive harvest, this limited bottling extra virgin olive oil represents the finest oil we produce at Coriole, using Coratina olives.

Fresh and very clean, fruity aromas lead to a rich and complex set of flavours in the mouth. The style is uncompromisingly robust.

Fresh cut grass on the palate, the finish is peppery and pungent, balanced by a highly desirable touch of bitterness.

Not intended for cooking, Coriole First Harvest is an oil for the table: fresh crusty bread is all you will need.

EVO

Our Extra Virgin Olive Oil – “EVO” – is made from Frantoio and Coratina olives. When producing EVO, we look for a robust oil with lots of flavour, aromatic lift, and with evident pungency and bitterness.

The best way to use it is unadulterated and fresh –salads, bread, and generally in cooking where you are looking for some complexity of flavour and phenolic richness that you get from an olive oil.

Fruit is sourced from the Coriole Vineyards estate in McLaren Vale, Willunga and the Mount Compass area adjacent to the McLaren Vale wine region.

Olives

Coriole has been producing fine table olives since the early 1990s.

The olives are sourced from the McLaren Vale region. The process is as simple as it is laboriousthe olives are picked, brined, fermented and packaged by hand at the winery.

Our olives are all packaged with minimal salt levels, allowing the

integrity and texture of the fruit to be expressed completely.

Kalamata Olives - Kalamata olives are the “king” of table olives, with wonderful texture and dark rich fruit flavour. Kalamata originates in the Peloponnese region of Greece.

Verdale Olives - Originating in France, the Verdale is a green olive that found a home in McLaren Vale in the late 19th century. The fruit is crisp and the flavours are clean and fruity.

Chef’s Blend Olives - Olive varieties in our Chef’s Blend include Kalamata, Verdale, Koroneiki and Leccino.

Coriole Vineyards have been rewarded with two Australian Olive Association National Expo Trophies for producing Australia’s best table olives.

Vinegar

Aged Sweet Vinegar

Aged Sweet Vinegar was first bottled by Coriole in 1995. Unfermented white grape must (juice) is used as the basis for our “ASV”. Only 2 to 3 oak barrels are set aside each year, to age for at least 7 years and then bottled. It’s sweet spiciness and mellow rancio characters developed over years in barrel make it a highly sought after ingredient. This vinegar is very concentrated and a little goes a long way.

Red Wine Vinegar

Red Wine Vinegar is made from red wine lees, and is derived from Shiraz, the flagship grape of the McLaren Vale region. The flavours are fruity and spicy with a high drying acidity for sharpness and freshness. We recommend “RWV” as an extremely tasty component of any good salad dressing.

Coriole products are proudly distributed by Say Cheese Wholesale.

Greek

Meatball soup

SERVES 6

PREP TIME - 20 MINS

COOKING TIME 40 MINS

INGREDIENTS

BROTH

Place in a large pot and simmer over medium heat while you prepare the meat balls.

8 cups water

2 tbsp olive oil

1 tsp salt

1 beef stock cube

MEATBALLS

500 beef mince

1 cup Arborio rice, uncooked

1 large onion, finely diced

1 egg

½ cup finely chopped flat-leaf parsley

½ cup finely chopped mint

1½ tsp sea salt

1 tsp ground black pepper

¼ cup olive oil

EGG LEMON MIXTURE

2 eggs

Juice of 2 large lemons

Serve with

Freshly cracked black pepper

Lemon wedges

This year Orthodox Easter falls on Sunday 5th May, which is quite late in comparison to Catholic Easter which is on Sunday 31st March.

The comparison in dates is usually a bit different as the Orthodox community follow the Julian calendar, as opposed to the Gregorian calendar.

METHOD

1. In a large bowl, combine beef, rice, onion, egg, parsley, mint, salt, pepper, and olive oil.

2. Roll approximately 40 small meatballs with your palms (they should each be a little smaller than a golf ball).

3. Gently add meatballs to the simmering broth. Adjust heat to maintain a simmer. Cook gently until the meatballs are cooked through, approximately 30 minutes.

4. While the meatballs cook, make the egg lemon mixture by separating eggs, placing the whites in a medium bowl and the yolks in a small bowl. Whisk the whites until they are fluffy but not too stiff.

5. Add yolks and lemon juice to the egg whites and whisk until combined.

6. When the meatballs are cooked through, take one large ladle of broth from the pot and slowly drizzle the liquid into the egg and lemon mixture while whisking continuously. Repeat with a second ladleful of broth. Pour the egg and lemon mixture into the soup, while stirring. At this point, it should be foamy, still watery, and light yellow in colour.

7. Turn off the heat, cover the pot with a lid and allow soup to sit for 5 minutes to thicken.

8. Divide the soup among bowls and top with freshly cracked black pepper. Serve with lemon wedges.

INGREDIENTS

SYRUP

¼ cup honey

½ cup water

¼ cup sugar

Juice of ½ a lemon

Zest of 1 lemon

1 cinnamon stick

CUSTARD

½ cup fine semolina

¾ cup sugar

½ tsp vanilla extract

3 cups milk

4 eggs, lightly beaten

BASE

16 sheets of filo pastry

½ cup melted butter

Ground cinnamon to finish

Galaktoboureko Greek SLICE custard

METHOD

1. Place all the syrup ingredients into a small saucepan, bring to the boil and reduce until thick and sticky. Set aside to cool.

2. In another saucepan, bring the semolina, sugar, vanilla and milk to the boil, stirring constantly over medium heat to form a thick custard. This can take up to 15 minutes.

3. Remove from heat, cooling slightly, then whisk in the eggs, a small amount at a time.

4. Preheat the oven to 180°C.

5. Prepare the filo pastry by laying one sheet on a flat surface, brush with melted butter, cover with another sheet of filo pastry and repeat the process until you have eight layers. Cover the unused filo with a damp tea towel to avoid drying it out.

Orthodox traditions include dying eggs red for Easter. The eggs are then used to play an Easter game with one another, where each person holds an egg, and taps it against one anothers. The person who’s egg does not crack is the winner! The cracking of the egg symbolizes the resurrection. Check with your local Foodland for red dye specific for eggs around Easter time. For a natural alternative, you can try dying eggs with the skin of brown or red onions.

6. Line the base of a 20 x 20cm square cake tin with the prepared filo pastry then pour in the cooled custard.

7. Brush and layer another 8 sheets of filo pastry and place over the custard, folding and tucking the pastry edges. Make a few small cuts in the top pastry to allow steam to escape.

8. Bake for 40 minutes or until lightly golden and puffed. Gently pour the cooled glaze evenly across the top while the custard slice is still hot, then sprinkle with ground cinnamon. Allow to cool completely in the tin before cutting.

9. Galaktoboureko is best served at room temperature.

SERVES 6

PREP TIME - 60 MINS

COOKING TIME - 60 MINS

A harmonious blend of crisp pear, honeyed peach, and delicate floral notes. Its silky texture and balanced acidity

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