LAMB RACK RECIPE (PAGE
Welcome
TO THE SPRING 2024 EDITION OF FOODLAND’S MIGHTY MAGAZINE!
Spring is in full bloom and your local Foodland is brimming with delicious, fresh produce for all your cooking and entertaining needs.
Grab a picnic blanket and all your favourite Foodland snacks, and enjoy an afternoon in the Adelaide Botanic Gardens with the cool spring air! Afterwards you can wander through the awe-inspiring Chihuly exhibition, a first for South Australia, a sensory delight for you and the whole family.
We’ve got plenty of wholesome community stories from across the state, from Greg Cook at Wudinna Foodland riding over 650km for charity, to supporting over 100 local artists in August, for our 2024 in-store SALA exhibitions.
Come with us to the Northern Territory and Queensland, as our Fresh Manager James Zervas guides us through the beautiful farms where Foodland’s Peculiar Picks mangoes are grown and hear the sweet tales from the mango world.
We’ve also got plenty of recipes for you to try, whether you’re looking for a high protein breakfast to keep you going through the day or want some fun-filled Halloween recipes to enjoy with the kids. We’ve also got a feast for lamb-lovers, with the very best recipes to celebrate the deliciousness of new season spring lamb.
We hope you love this edition of MIGHTY as much as we do! If you have any suggestions for future issues or would like to share any of your delicious recipes, please contact us at marketing@foodlandsa.com.au or send us a message via Facebook or Instagram. And if you give any of our recipes a go, we’d love to see how they turned out so please shout out and share.
The Foodland Magazine Team @foodlandsupermarkets @foodlandsa
LOOK OUT FOR OUR PACKAGING NEW
Our game-changing Low Carb, lower GI potatoes disrupted the category when we launched 3 years ago. Now, we’re amping it up with a bold pack refresh—same fantastic spuds, even brighter packaging.
FiveAA Undie Drive. This August, over $6,000 was raised by generous Foodland customers through our FiveAA David & Will’s Undie Drive. The money raised went directly to supporting two very important charities, Catherine House and Hutt St Centre, supporting men and women experiencing homelessness, as well as broader communities in South Australia.
IGA Hall of Fame Award.
A massive congratulations to Spero Tsapaliaris, Chairman of Foodland Supermarkets, who was awarded the IGA Hall of Fame Award at the IGA 2024 annual conference. Spero was awarded this honourable award to recognise his achievements and work within his family stores. Congratulations Spero on this amazing achievement.
Community News
Foodland now partnering with Adelaide 36ers. Foodland is pleased to announce that we’re are the community partner of the iconic Adelaide basketball team, Adelaide 36ers for the NBL25 season. The decision is a testament to the local approach and impact both Foodland and the Adelaide 36ers have on local community. Franklin dos Santos CEO of Foodland Supermarkets said “Foodland is excited to be partnering with the Adelaide 36ers this year and we are very much looking forward to bringing to life this partnership not only on gameday but using basketball to assist us in delivering positive messages to the community around healthy eating and life choices.”
Foodland Winner’s under the spotlight – Win a Year of Groceries. Congratulations to Teresa, one of our SIX lucky winners, who shopped at Henley Foodland and won herself a year of groceries after purchasing a participating product and scanning her Foodland Rewards Card app at checkout! Don’t forget to shop, scan and win with Foodland!
Congratulations Norwood Foodland. Pictured Mark Batenic, CEO at IGA, presenting award to John Chapley, from Chapley Group Foodland Stores for highest sales per square metre across the Independent Grocery Alliance network for his Norwood Foodland store. Congratulations to John Chapley and family, an outstanding achievement and accolade.
Spero Tsapaliaris and Family
John Chapley (pictured on the right) accepting award from Mark Batenic (pictured on the left)
Teresa (pictured on the left) accepting cheque from Louise (pictured on the right) at Henley Foodland
Joel Zamek, GM Merchandise and Strategy with Adelaide 36ers
Picnicking Spring
with The Little
Cheese Co.
There’s nothing quite like a spring picnic, especially when it involves a cheese platter and good mates. Picture this: the sun’s out, a gentle breeze is rustling through the trees, and you’re lounging on a blanket, surrounded by the best kind of company. Whether you’re in Adelaide’s Botanic Gardens, on the grass at Henley Beach or by the river in Loxton, you won’t be far from a Foodland to grab all the essentials for this fun afternoon, filled
with Foodland’s exclusive artisan range, The Little Cheese Co. cheeses. A well-curated cheese platter takes it up a notch, add some crackers, fresh fruit, and a glass of wine from Local Cellars, and you’re set. Cheers to that!
1. Gorgonzola Piccante - 150g
Originating in Lombardy, Italy, Gorgonzola’s history dates to 879AD where chance discovery in a cellar led to its iconic blue mould. Today, this cheese is known for its firm texture with a fruity & pronounced peppery flavour.
2. Prima Donna Light - 175g
Inspired by Italian Parmesan and Gruyere, a Dutch cheese enthusiast crafted Prima Donna. Firmer than Gruyere yet softer than Parmesan, with a distinct nutty flavour. Released at peak maturity, this version has 40% less fat, retaining piquant, savory notes.
3. Dutch Maasdamer - 200g
Emerging in the 1990s as a Swiss Emmental alternative, Maasdamer is akin to Norwegian Jarlsberg, named after River Maas in South Holland. This semihard, cow’s milk cheese is supple and creamy, with a sweet, buttery flavour.
4. Dutch Matured Gouda Sheep - 175g
A Dutch cheese produced with age-old methods, nurtured in Holland’s ‘Green Heart.’ Hand-turned for the desired quality, this Sheep Gouda is mild, with sweet caramel undertones, reflecting traditional craftsmanship amid picturesque landscapes.
5. Manchego 3-6 Months - 150g
From La Mancha, Spain, this cheese has ancient origins but is now made in modern cooperatives from La Mancha sheep milk with the authentic waxed rind pattern. This cheese is grassy and buttery, with hay notes and gentle tang.
High Protein Breakfast
Protein-packed breakfasts to feel fuller for longer and kick start your day
MANGO & CHIA PUDDING
(RECIPE OVER PAGE)
EASY AND TOTALLY YUMMY! OVERNIGHT HEALTHY BREKKIE TO KEEP YOU GOING ALL DAY
SERVES 4
PREP TIME - 15 MINS
Mango Chia Pudding
INGREDIENTS
1 cup yoghurt
½ cup chia seeds
1 tsp vanilla extract
1½ cups milk of choice
400g frozen mango, defrosted
2 cups granola
½ cup coconut flakes, toasted
METHOD
1. Place yoghurt, chia, vanilla and milk into a medium bowl and whisk well to combine.
2. Set aside for 10 minutes, then whisk again until smooth. Cover and refrigerate overnight.
3. Blitz the mango in a blender until smooth and refrigerate.
4. To serve, pour about 3 tablespoons of mango puree into the base of a glass or jar and spoon over the chia pudding.
5. Top with granola and sprinkle with coconut flakes.
SERVES 2
PREP TIME - 5 MINS
COOKING TIME - 5 MINS
Eggs Scrambled chilli
INGREDIENTS
50g butter
6 eggs ½ tsp salt
2 slices buttered sourdough toast
1 tbsp chilli oil (or to taste)
1 birdseye chilli, finely sliced
2 spring onions, finely sliced
2 tbsp fried shallot
½ cup mixed herb leaves, eg. coriander & dill
METHOD
1. Lightly whisk the eggs and season with salt.
2. Heat a medium non-stick frypan over low/med heat, add butter and allow to melt.
3. Pour in the eggs and allow to set slightly before gently mixing with a rubber spatula to form large curds. Cook eggs to your liking.
4. Place the scrambled eggs on top of the toast, sprinkle with chilli, spring onion and, fried shallots. Drizzle with chilli oil and garnish with herbs.
Ricotta Pancakes with maple bacon Pumpkin
INGREDIENTS
1 1 3 cup plain flour
2 tsp baking powder
½ tsp bi-carb soda
½ tsp cinnamon
200g smooth ricotta
200g pumpkin puree
3 eggs
½ tsp vinegar
2 tbsp caster sugar
50g butter, melted
600g Primo Extra Crispy
Streaky Bacon
Maple syrup
½ cup pecans, roughly chopped
METHOD
1. Preheat oven to 200°C.
2. Whisk together the flour, baking powder, bi-carb soda and cinnamon in a medium bowl.
3. Whisk together the ricotta, pumpkin, eggs, vinegar and sugar in a large bowl.
4. Add dry ingredients to the wet and whisk until smooth.
5. Place bacon rashers onto a wire rack set over a baking tray and brush with maple syrup. Cook in the oven until caramelised.
6. Meanwhile, heat a large nonstick frypan to medium heat, brush with melted butter, wiping out excess butter with paper towel.
7. Add ¼ cup amounts of batter to the pan, cook until the undersides are golden, flip and cook through.
8. Serve pancakes topped with bacon, chopped pecans and drizzled with extra maple syrup.
High Protein Breakfast
MAKES 8 - 9
PREP TIME - 10 MINS
COOKING TIME - 20 MINS
SOUTH A USTRALIA?
13 Season WHAT’ S IN
VEGGIES FIRST
Spring in South Australia is prime time for an abundance of green goodness. Asparagus is the star of the show, popping up in your local Foodland at great prices and crisp and sweet in flavour. Perfect for tossing on the barbie or adding to salads, it’s fresh, crunchy, and full of flavour.
Peas, broccoli, cauliflower, and snow peas are also hitting their stride. Spinach and silverbeet are plentiful too, so it’s a great time to add some leafy greens to your diet. And if you’re a fan of stir-fries, spring onions are at their best—mild, tender, and adding just the right kick to your dishes.
2FRUITY DELIGHTS
As the seasons turn, you’ll see the slowing in citrus, but be sure to enjoy the last of these local zesty goodies hanging around, so gorge while you can on local Riverland oranges and mandarins offering a tangy treat.
Keep your eyes peeled on the incoming berry season. You’ll be feasting on delicious sweet strawberries, blueberries and raspberries. South Australia’s cool climate makes for some of the sweetest strawberries you’ll find, ideal for everything from smoothies to pavlovas.
Nearing the end of spring brings the first taste of the stone fruit season. Nectarines, mangoes and apricots start to make their appearance, hinting at the summer abundance to come. These early varieties are sweet, juicy, and perfect for snacking or adding a burst of flavour to your desserts.
As the chill of winter fades and the days start to stretch their legs, South Australia comes alive in spring with a bountiful harvest of fruits and veggies. If you’re keen to fill your shopping basket with the freshest local produce, here’s a rundown of what’s in season during this delightful time of year.
“The key to buying fruit and veg this spring is buying what’s on promotion in catalogue”, James Zervas, Fresh Manager at Foodland Supermarkets, says. “This means it is going to be local, affordable, abundant and at it’s tastiest! We do the hard work, so you don’t have to look far for the best produce in South Australia!”
HERBS AND AROMATICS
Spring is also a great time to freshen up your cooking with an array of herbs. Basil, mint, and coriander are all thriving, ready to be plucked and added to everything from salads to curries. The fragrance of fresh herbs is unbeatable, and their bright flavours can lift any dish to new heights.
So, whether you’re planning a garden party, a picnic, or just your weekly meals, now’s the time to take advantage of South Australia’s spring bounty. Get down to your local Foodland, fill up on the season’s best, and enjoy the vibrant, fresh flavours that only spring can bring. Happy cooking!
James Zervas, Foodland Fresh Manager
Quinoa bars Protein
INGREDIENTS
½ cup honey
½ cup coconut oil
½ cup peanut butter
2 3 cup brown sugar
1 tsp vanilla extract
Pinch of salt
1 2 3 cups oats
1 cup puffed quinoa
METHOD
1 3 cup plain flour
½ cup desiccated coconut
½ cup dried apricot, chopped
½ cup almonds, chopped
¼ cup pepitas
¼ cup linseed
¼ cup cranberries
1. Preheat oven to 180°C and line a 20x30cm baking tray with baking paper.
2. Place honey, oil and peanut butter into a microwave-safe bowl and microwave for one minute, whisk until smooth.
3. Add sugar, vanilla and salt and whisk to combine.
4. Add remaining ingredients and stir well to combine.
5. Transfer mix to the baking tray and spread out evenly.
6. Bake for 20 minutes or until golden.
7. Allow to cool to room temperature then place in the refrigerator for two hours to set.
8. Portion into bars and store in a sealed container at room temperature.
MAKES 12 SERVES
PREP TIME 10 MINS
COOKING TIME 20 MINS
High Protein Breakfast
GET THE KIDS STARTED ON THE RIGHT FOOT WITH THESE PROTEINFILLED LUNCH-BOX FILLERS AND KEEP THEM GOING ALL DAY!
Let’s get Mischievous with Peculiar PicksMangoes
Ah, mango season in South Australia – that wonderful time of year when our supermarket shelves burst with the vibrant colours and mouthwatering aromas of the king of fruits. If you’re a mango lover, you know there’s nothing quite like biting into the juicy, sweet flesh of a perfectly ripe mango. This is why we love our Mischievous Mangoes from our Peculiar Picks range, because not only are they delicious, but they’re great value!
Foodland’s Peculiar Picks range works with Aussie farmers to minimise food waste by providing an avenue for shoppers to get their hands on produce that may look a bit quirky on the outside but is delicious on the inside.
Have you ever wondered where these delightful fruits come from? Let’s dive into the Mischievous journey that is our Peculiar Picks mangoes, and how they get into your shopping basket!
Peculiar Picks Mischievous Mangoes typically kick off around late September to early October depending on the weather up North. It’s like a sweet, sunny gift that carries us right through to the warmer months. The first wave of this golden goodness comes from the Northern Territory. Those initial weeks are pure magic, with the first arrivals giving us a taste of what’s to come. As the Northern Territory’s mango season winds down, the baton is passed to Northern Queensland, which carries us right through to summer.
Foodland sources the Peculiar Picks mango range from family-owned Project Flavour farms. Project Flavour has several mango farms scattered
throughout the Northern Territory and Northern Queensland, allowing for continuous supply of these sweet gems throughout the season.
Foodland’s Fresh Manager James Zervas was lucky enough to visit one of their farms in the Northern Territory to see where the magic happens.
“There are many mango varieties out there, all delicious in different ways, however our Peculiar Picks mangoes are mainly the KP variety, also known as Kensington Pride. KP mangoes, when ripe are beautiful yellow and can sometimes have a red or pink blush skin, this makes no difference to the flavour of the fruit - interestingly, the red or pink blush occurs when the mangoes get direct exposure to sunlight, like a sun tan! The flesh of a KP mango is bright yellow, and has a unique and exceptionally sweet flavour. It is known around the world and rated as an amazing eating experience.”
“Foodland’s Peculiar Picks mangoes support the whole-crop strategy, bringing affordable and delicious mangoes to South Aussies. They come in a wide range of shapes and
sizes, and some might have small blemish, but they are perfectly edible mangoes, making their way into your fruit bowls, salads, smoothies, and desserts. It’s a win-win for your wallet and the planet!”
This mango season, while you’re strolling through your local Foodland and see those gorgeous mangoes, remember the story behind them. Grab a few, savour the taste, and celebrate the season. Happy Mischievous Mango season, South Australia!
James Zervas, Foodland Fresh Manager
Lentil Curry with Carrot Salad
INGREDIENTS
2 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp grated ginger
1 tbsp curry powder
1 tsp turmeric
¾ cup McKenzie’s Red Split Lentils
200g tinned tomato
400ml coconut milk
2 cups water
2 tsp salt
CARROT SALAD
2 small carrots, shaved with a peeler
½ cup toasted shredded coconut
½ tsp curry powder
Zest & juice from 1 lime
TO SERVE
Coconut yoghurt
Papadums
Sliced green chilli
Coriander leaves
METHOD
1. Heat a medium saucepan over medium heat, add coconut oil, onion, garlic and ginger and sauté until onion has softened.
2. Add spices and cook until fragrant.
3. Add lentils, tomato, coconut milk, water and salt, bring to the boil, then simmer, covered for 30 minutes, stirring occasionally.
4. Add water if the curry is too thick.
5. Meanwhile, mix together the ingredients for the carrot salad.
6. To serve, place curry into bowls and drizzle with coconut yoghurt.
7. Top with carrot salad and garnish with green chilli and coriander.
8. Serve with papadums on the side.
symphony of tropical fruits, including zesty pineapple and passionfruit, with a refreshing citrus twist. Its vibrant acidity and crisp finish embody the promise of sunny days ahead.
A
SERVES 4
PREP TIME - 15 MINS
COOKING TIME - 40 MINS
VEGAN
goodwilland spreadingfresh‘Eyre’TreasureLifeRide2024Pedalling
Foodland has been part of the regional community on the Eyre Peninsula for over 25 years and contribute to many clubs and charities in our local towns and districts! Whether it be through sponsorship, assisting fund raising, donating goods, or in the case of Wudinna Foodland owner Greg Cook, riding a bike over 650km over 5 days to raise funds for two very different but relevant organisations. Ronald McDonald House provides accommodation for the families of children who have had to travel from regional areas to Adelaide for cancer treatment or other serious illnesses.
To complement this, another charity was considered for the older generation on the Eyre Peninsula. Matthew Flinders Home provides residential facilities and home care services for senior community members and has recently completed a significant renovation of the house to provide more rooms.
The first ride in 2022 raised $130,000 and this was made possible by the generous support of many contributors including local Foodland supermarket owners and the Foodland Promotions Office in Adelaide. Ceduna, Streaky Bay, Wudinna and Cleve Foodland supermarkets all made sure the riders
and support crew were well fed and hydrated through the week. Greg and Lisa Cook participated in the ride and were part of the team of twelve riders and a dozen support crew. When the team started looking at the 2024 ride, Foodland owners once again contributed to the cause. This time Whyalla Foodland, Cowell Foodland and Tumby Foodland added their support to the ride as did Wudinna and Cleve. Once again Foodland Promotions office provided assistance towards the fund raising and the Foodland logo was proudly displayed on the riders and support crew’s jerseys and tops.
Treasure Life 2024 - Wudinna
The ride commenced in Whyalla with 6 new riders joining 7 returning riders from the inaugural tour. Heading 130 kms, north to Iron Knob and then west to Kimba for the first night’s fundraiser the riders were joined by Kimba local Brooke Seal, whose son Ziggy had used Ronald McDonald House extensively. Brooke had not ridden a bike for 15 years so it was a mighty effort to complete the day and still find time to participate in the fundraising that evening.
Day 2 saw the team heading east to Cowell before turning back west to Cleve, a distance of 140 kms before the 3rd day effort riding to Wudinna which was a similar distance. Along the ride the riders and crew could be nominated for the Total Tool award – an accolade for the best or
worst mistake or comical endeavour for the day. Foodland owner Greg Cook decided to win the award on the ride into Wudinna when he hit a very pronounced kerb and did a full somersault on the bike and ended up in the gravel. No real injuries but a unanimous winner at the nightly awards.
Day 4 and the longest stretch to Cummins, a distance of 150 km. Sore backsides and some sunburn were now starting to surface so it was with a sense of relief the riders finished the day after quite a few kilometres into the wind that afternoon.
The final day started with the biggest climb for the week as the riders rode up and over the hills from Cummins to Tumby Bay before heading straight into a strong southerly for the last 50 km into Port Lincoln and the finish line. The sense of relief and achievement was palpable after 650 km across the week as the team finished at the Port Lincoln Hotel that afternoon. The final commitment was a fundraising dinner that night where the generosity of the attendees and auction donors generated a fitting fundraising total for the week. Over $215,000 was raised for the ride, a massive increase on the first year, and largely thanks to the many sponsors who contributed including the Foodland Supermarkets along the way.
GregC and
FOOD FOR THE SOUL
Foodland Supermarkets is in its 4th year of celebrating its unique SALA Festival activation that sees more than 35 stores across the state turn into art galleries “for the people” as it showcases artists work from within the community.
To welcome the 2024 artists into the Foodland family, a special morning tea was held at Pasadena Foodland with speeches from Foodland Supermarkets CEO Frankin dos Santos, SALA Acting CEO Bridget Alfred and Foodland Supermarkets GM Marketing Danielle Watts. It was an opportunity for artists to meet each other, enjoy some South Australian produce and to celebrate the month ahead.
The Foodland x SALA Exhibitions have grown from strength to strength since it was first introduced in 2021 with a record number of South Australian artists submitting work for consideration in this year’s event. The “Food for the Soul” exhibition has, for the month of August, held a significant and vibrant presence across Foodland metro and regional stores from Ceduna through to Robe, Munno Para, Norwood, Frewville, and Tailem Bend.
Foodland Supermarkets CEO Frankin dos Santos said it was about bringing art to the people, and ultimately elevating your everyday shopping experience.
1 - 31 August 2024
“The team has been simply blown away with not only the interest to display works in our stores but also the positive feedback that we’ve received from our customers. Art has such a strong impact on our community. Regardless of your age and background, art is something that we can all appreciate.”
“This isn’t about just showcasing artists who may already have a career in this industry – there is no artist too young or old – no required level of experience. That’s the beauty of it – we are celebrating art in all its forms. We have art being displayed in our stores created by artists as young as 10 years old through to artists in their eighties.”
“The curated Supermarket galleries not only provide extremely high levels of visibility for our artists but also the chance for customers to purchase the art that they see.”
“The opportunity to have your work hung on the walls of an art gallery doesn’t come around too often. We want to support local artists and create that immense sense of achievement that you get when you see your works on display for thousands of people to enjoy.”
Franklin dos Santos, Foodland Supermarkets CEO
Bridget Alfred, SALA Acting CEO & Danielle Watts, Foodland Supermarkets GM Marketing
Morning Tea at Pasadena Foodland
Local illustrator and graphic designer, Angus Smith had his work selected to feature as this year’s ‘Food for the Soul’ exhibition campaign collateral, which was seen across every Foodland store. The vibrant display of brightly coloured vegetables labelled ‘BOTAN’ is a perfect example of how art can imitate life as it hangs proudly in-store among the fresh produce itself.
Angus Smith said: “Foodland’s annual SALA exhibition is a good example of what great opportunities this state provides for us creatives. I strive to continue illustrating works that put smiles on faces, draw eyes to businesses and hopefully inspire young artists to follow their passion.”
While not every Foodland store has the space to support these inspired Supermarket galleries, Foodland is continuing to look at ways to increase how many artists this activation can support moving forward.
Franklin dos Santos and the Foodland team are already looking at new and innovative ways to heighten the SALA Exhibition for years to come.
“The experience that you get when you shop at a Foodland Supermarket is something that we pride ourselves on – whether it’s the lines on our shelves, the initiatives and sponsorships that we take to support the community or
the service that you receive from our incredible team – for the month of August, adorning our walls with art gives another sensory experience to our shoppers.”
“It can only get bigger and better from here – watch this space!”
Foodland Supermarkets has continued to also showcase and sell three exclusive eco-totes in collaboration with SALA featuring designs from South Australian artists. Part proceeds from the sale of each tote goes back to the SALA artist fund which allows future projects to be delivered by local artists.
This year’s Foodland x SALA tote bags feature the work of Amanda Westley’s 2023 work ‘Kainggi Ruw-ald’ (Colours of Country), Eliza Koch’s 2023 work ‘Birthday Cakes’ and Lucinda Penn’s 2023 work ‘The City of Creat-elaide.’
“We encourage everyone to go out and explore each of our stores which are participating in the SALA activation –it’s fun for the family, free and most importantly, celebrating the Mighty South Aussie artists that live within our community,” Franklin dos Santos said.
Foodland X SALA 2024, Brighton
Foodland X SALA 2024, Saints
Foodland X SALA 2024, Nairne
Artist Gena, with her artwork at Clare Foodland
Angus Smith, Foodland X SALA 2024 Campaign Artist
Artwork: ANGVS, BOTAN, 2024
Luscious flavours of ripe peach, citrus zest, and subtle hints of toasted oak. Its creamy texture and vibrant acidity culminates in a beautifully balanced expression of Australian Chardonnay.
TO dRInk
SERVES 4 AS SNACK
PREP TIME - 15 MINS
COOKING TIME - 15 MINS
VEGAN
HummusLoadedwith Crunchy Vegetables
INGREDIENTS
400g tinned chickpeas, 1 3 cup retained for garnish
1 garlic clove, grated
¼ cup tahini
¼ cup lemon juice
1 3 cup olive oil + extra to garnish
sea salt & cracked black pepper
¼ cup pitted Kalamata olives, roughly chopped
1 3 cup cherry tomatoes, sliced
1 tsp smoked paprika
SPICED CHICKPEAS
1 tsp olive oil
1 3 cup chickpeas (from above)
Pinch of salt
½ tsp smoked paprika
DUKKAH
1 cup mixed nuts
2 tbsp sesame seeds
1 tsp cumin
1 tsp coriander
½ tsp sea salt
CRUNCHY VEGETABLES
A selection of cucumber, radish, carrot and celery (reserve celery leaves to garnish hummus)
METHOD
1. For dukkah, place nuts into a dry frypan and toast over low heat until fragrant, tossing frequently. Add sesame seeds and spices and toast for a further two minutes.
2. Place in a food processor with the salt and pulse until coarse in texture.
3. For spiced chickpeas, heat a small frypan over medium heat, add olive oil and chickpeas and fry, tossing frequenting until toasted. Season with salt and paprika.
4. For hummus, place all ingredients into a food processor, blitz until smooth and season to taste with salt & pepper.
5. To serve, spoon hummus onto a serving plate and swirl to create a crater in the centre.
6. Fill with spiced chickpeas, olives and cherry tomatoes.
7. Sprinkle with dukkah, smoked paprika and chopped celery leaves.
8. Finish with a drizzle of olive oil.
9. Serve with crunchy vegetables on the side.
pOtatO, gOats cheese & herb frittata
Prep time: 15 mins | Cooking time: 35 mins | Serves: 6
INGREDIENTS:
750g baby Spud Lite potatoes, halved and quartered
METHOD:
1. Preheat oven to 200°C (180°C fan-forced).
2 tablespoons olive oil
1 large brown onion, thinly sliced
2 cloves garlic, crushed
8 jumbo eggs, lightly beaten
¼ cup (60ml) milk
1/3 cup grated parmesan
2 tablespoons dill
2 tablespoons basil
2 tablespoons chives
salt flakes and freshly ground black pepper
100g soft goats cheese
TO SERVE
Tomato chutney (if desired)
2. Bring a medium saucepan of water to the boil. Add potatoes and cook for 7 minutes or until just tender. Drain. Return to pan over heat to dry out.
3. Heat olive oil in a large ovenproof non-stick frying pan over a medium heat add onion, stirring to coat. Cook for 10 minutes or until lightly golden, before adding garlic and cooking for a further 2 minutes. Add cooked potatoes, stirring gently until coated in onion mixture.
4. In a large jug, combine eggs, milk, dill, basil, chives, salt and pepper, whisking to combine. Pour over potato mixture and dot the top of the frittata with goats cheese. Reduce heat to low and cook for 10 minutes or until edges start setting.
5. Place in preheated oven and cook for a further 20 minutes or until frittata is set, cooked through and has slightly puffed up.
6. Leave to stand in pan for 15 minutes, to allow time for the base to sweat. This will help the frittata release easily from the pan. Serve frittata with tomato chutney
Local Cellars Norwood may look a little familiar to many, that’s because for almost 20 years it’s been trading as Parade Cellars, servicing the Eastern Suburbs with an expansive range of wines, beers, and spirits from South Australia to regions all over the world.
Local Cellars is excited to welcome Parade Cellars to the family.
We had a chat with Store Manager, Andrew, as well as team members, Ash and Dec, who shared some of the history of Parade Cellars and its uniqueness, plans for the future, and of course, their favourite drop.
“My journey at Parade Cellars started 16 years ago, and I’m still here because I love it. We have a great team here and pride ourselves on a high standard of customer service – we are commonly known around town as one of the best,” Andrew said. “We are excited to join Local Cellars as it means more exposure for us, which we gladly welcome!”
Local Cellars NORWOOD Meet the team
Unique to Local Cellars Norwood…
We offer a full range of wines, spirits and beers from all over the world starting at the most accessible price points, right up to some of the most sought-after and rare wines and whiskies. We believe we have the most diverse range of any of Adelaide’s independent liquor stores,” Dec said.
Key values of Local Cellars Norwood…
Local Cellars Norwood is proud of the shopping experience they offer customers and are glad to see them walk out with a smile on their face at each visit.
“We pride ourselves in ensuring every customer leaves the store with a product they’re excited to take home. No matter the budget or need, our very knowledgeable team loves finding that special bottle for each of our customers,” Ash said.
Plans for the future….
The team is looking forward to interacting with their customers through in-store tastings, masterclasses, and wine workshops. They’re also keen on growing their range of wines and shining a light on local, small-batch producers who are honing their craft more and more with every vintage.
Favourite drop…
“I’m a beer guy, my favourite brewery is Pirate Life. All of their beers are amazing!” - Andrew
“I’ve been thoroughly enjoying our great range of wines from Mount Etna in Sicily, and the exciting chardonnays from our very own Adelaide Hills region.” - Ash
“Champagne is hard to go past! Other than that, some of our alpine wines from Northern Italy are always a favourite of mine!” – Dec
Ash, Dec & Andrew
Spring has arrived, and it’s the perfect time to refresh your space and clear out the clutter! Nothing rejuvenates the mind, body and soul like a spring-time deep clean.
It doesn’t have to be a daunting task—with the right cleaning products, and a little bit of elbow grease, you can make quick work of dust, grime, and whatever else winter left behind. So, put on some music, grab your fave cleaning supplies from your local Foodland, and get ready to enjoy a spotless, rejuvenated home just in time for the sunny days ahead.
Morning Fresh
Botanics
Morning Fresh Botanics is inspired by nature and infused with a touch of Aloe Vera. Botanics gets the job done whilst also leaving behind a fresh scent. Available now in a range of premium fragrances.
New!
L SpringCle
Clean LIFE Wipes
CleanLIFE Plastic-Free Biodegradable Flushable Wipes are a great addition to your cleaning or personal routine and the planet, breaking down naturally without leaving a trace thanks to the flushable AS/NZ 5328 standard. Plus, they’re made right here in South Australia so you would be supporting the local community! From every surface to everyone there is a CleanLIFE wipe solution.
L Springaning VIVA Cooking Towel
Dettol Multi purpose
Dettol has been protecting Australians for over 80 years – their products are designed to be tough on dirt, but kind to the surfaces you use around the home every day. Dettol’s Antibacterial Multipurpose Wipes and Cleaner Trigger kill 99.9% of germs.* We protect what you love.
VIVA Cooking Towel is your perfect paper towel for all things food. Designed for maximum oil absorption, it is food-safe, extra thick and ultra-absorbent so that any excess oil from fried or oily food is drawn away and absorbed into the towel. As Viva’s most absorbent towel, you can use less to absorb more!
Dishwashing that makes a difference Palmolive is excited to announce their partnership with the Reef Restoration Foundation, an organisation at the forefront of efforts to protect and restore Australia’s natural wonder, the Great Barrier Reef!
For every bottle of Palmolive Australian Reefs purchased, Palmolive will be donating 10 cents to support Reef Restoration Foundation coral nursery projects. These projects play a crucial role in strengthening the reef’s defenses against environmental challenges such as cyclones and bleaching.
Dishwashing Liquid
SERVES 2 - 3
PREP TIME - 30 MINS
COOKING TIME 45 MINS
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.
Lamb It Up! Spring lamb
is the best kind of lamb... succulent, tender and juicy
LambRack
with Roasted Green Olive Potatoes & Spring Vegetable Salad
INGREDIENTS
1 lamb rack (8 point)
500g baby potatoes, cut into 2cm cubes
½ cup pitted Sicilian olives
¼ cup olive oil
½ cup chicken stock
Mixed salad leaves
SALAD
1 bunch asparagus, blanched and cut into 3cm lengths
1 cup broad beans, fresh or frozen, blanched
½ red onion, finely sliced
2 tbsp olive oil
1 tsp red wine vinegar
¼ cup grated pecorino
FOR MARINADE
3 garlic cloves, roughly chopped
½ cup parsley leaves
½ cup mint leaves
¼ cup olive oil
Sea salt & cracked black pepper
METHOD
1. Place marinade ingredients into a small food processor and blitz until a rough paste forms.
2. Season the rack well with salt and pepper, coat in the marinade and refrigerate for at least 3 hours. Remove the rack from the refrigerator one hour prior to cooking.
3. Preheat oven to 200°C and place potatoes, olives, olive oil and stock into a small oven dish. Season with salt and pepper, mix well and place in the oven for 30 minutes.
4. Reduce oven to 180°C.
5. Seal the rack over high heat until browned all over in a cast iron pan, transfer the pan to the oven and roast for 15 minutes. Set aside to rest, covered with alfoil.
6. The potatoes should be golden and tender, otherwise continue to cook.
7. Meanwhile, mix together the salad ingredients.
8. To serve, place the roasted potatoes onto a serving plate with mixed salad leaves and serve the salad in a small bowl.
9. Portion the rack and arrange on top of the potatoes.
LambLeg Yiros Boneless
INGREDIENTS
1 boneless, rolled lamb leg, about 1.6kg
8 garlic cloves, roughly chopped
4 tbsp dried oregano
Sea salt & cracked black pepper
Juice of 1 lemon
1 3 cup olive oil
½ cup white wine
3 onions, thickly sliced
TABOULI
1 cup cooked couscous
½ cup chopped parsley
½ cup chopped mint
1 red onion, finely chopped
2 tomatoes, deseeded & finely diced
1 Lebanese cucumber, finely diced
¼ cup olive oil
Juice of 1 lemon
TZATZIKI
1 cup Greek yoghurt
1 Lebanese cucumber, deseeded & grated
1 garlic clove, finely chopped
1 tsp chopped dill
TO SERVE
Pita bread
Potato chips
Lemon wedges
METHOD
1. At least 24 hours before cooking, marinate the lamb.
2. Remove the netting and roll out to a flat piece (you may need to make a couple incisions to flatten the meat).
3. Make small cuts all over the lamb, push in the garlic and
oregano and season liberally with salt & pepper.
4. Place lamb into a large ziplock bag and pour in the lemon juice, olive oil and wine. Seal, massage well to incorporate the marinade and refrigerate.
5. Remove the lamb one hour prior to cooking.
6. Preheat oven to 160°C and take 2 large pieces of baking paper and arrange in a cross shape over an oven tray that snuggly fits the lamb.
7. Cover the base with the sliced onions and place the lamb on top.
8. Pour over the marinade then enclose the lamb with the overhanging baking paper. Wrap the parcel well in alfoil.
9. Place into the oven and cook for 2.5 hours.
10. Remove and allow to rest for half an hour.
11. Meanwhile, place the tabouli ingredients in a medium bowl and mix well to combine.
12. Mix all the tzatziki ingredients in a small bowl.
13. Heat the overhead grill in the oven and place the lamb
onto an oven tray, baste with a little olive oil and grill until well browned.
14. Place onto a serving plate and shred the meat with two forks.
15. Serve with tabouli, tzatziki, pita, chips and lemon wedges.
16. Allow everyone to make up their own yiros.
SERVES 4 - 6
PREP TIME - 30 MINS
COOKING TIME - 3 HOURS
Rich flavours of blackcurrant, cherry, and plum, complemented by hints of vanilla, cedar, and spice. It boasts a smooth texture and a lingering finish.
Sustainability Dairy
award
Riverglen dairy farmer Trent Mueller believes respect for the environment, animal health and the implementation of sustainable crops is the key to successful farming.
Named as the winner of the South Australian Dairyfarmers’ Association (SADA) Foodland Dairy Sustainability Award at the SA Dairy Awards in August, Trent says that sustainability is not just a goal, but a continuous journey.
The South Australian Dairy Awards were presented on Friday 2nd August to celebrate the effort and contribution of SA dairy farmers and processors who showcase their products in our supermarkets, deli counters, cafés and restaurants.
As the Premier Partner of the 2024 Awards, SADA partnered for the second year with Foodland Supermarkets to present the Foodland Dairy Sustainability Award, which honours dairy producers who deliver on the Australian dairy industry’s promise to provide nutritious food for a healthier world.
Farming in the beautiful region of Riverglen near Murray Bridge, Trent is a fourth-generation dairy farmer who has continually demonstrated what it means to be a steward of the land and
Trent Mueller and Family
a leader in sustainable agriculture.
Trent’s farm is a family affair, with four family members working alongside five full-time employees as well as wife Emily and their three children.
Operating a 15-aside herringbone dairy, supplying the Beston Global Food Company Trent manages three diverse farms that focus on cropping, young heifer rearing, and dairy production. His core philosophy of leaving the land in better condition than how it was found speaks volumes about his approach to farming.
Trent’s respect for the environment, cow health, and overall productivity has not only ensured the sustainability of his operations but has also driven significant benefits in production and profitability. He places immense importance on animal welfare. His proactive approach to cow health is exemplified by regularly walking through the herd with nutritionists with this early detection system for sick cows is a testament to his dedication to the well-being of his livestock.
Trent sees immense opportunities in the sustainable space, particularly in water efficiency, which has already yielded surprising and impressive results. With a comprehensive threeyear plan for best practices in land and water use efficiency, Trent has ensured that his farming methods align with the highest standards of environmental planning for instance, growing maize crops when the season requires it, striving for self-sufficiency, and reducing market volatility underlines his strategic approach to farming.
Living close to town and neighbouring vegetable farmers, he is ever mindful of his impact on the community.
Trent’s careful land management practices, guided by expert arborist advice, and his prudent use of chemicals and irrigation reflect his deep understanding of the delicate balance between agriculture and the environment.
Looking to the future, Trent has ambitious plans to transition to a fully housed barn system with a methane capture system. During his recent visit to the Netherlands, he witnessed a tractor running wholly on methane,
which has inspired him to push the boundaries of sustainable farming even further.
The Foodland Sustainability Award is presented to a dairy farmer demonstrating excellence in four key areas: enhancing economic viability and livelihoods, reducing environmental impact, improving the wellbeing of people and providing best care for their animals.
Trent Mueller and Family
Let the Gouda Times Roll at 2024
Cheesefest
There is nothing we love more than cheese and anything South Australian! Throw in some local wine and you’ve got yourself a good time.
Established in 2006, CheeseFest was created to showcase South Australia’s artisan cheese producers and has grown to be the biggest outdoor cheese festival in Australia. Situated in the heart of Adelaide, it brings all of SA’s regions to the beautiful Rundle Park with all the cheese you can eat, as well as local food producers, restaurants, distillers, brewers, winemakers and more.
Along with the delicious food and drink on offer, sit back and enjoy the live entertainment, free cooking demos featuring Matt Preston and other celeb chefs, and cheese as well as masterclasses - all in a vibrant and relaxed outdoor setting.
Saturday 19th & Sunday 20th October
Discover the next wave of interesting cheese products, recipes and accompaniments, with many producers unveiling their newest cheesy creations at CheeseFest for the first time!
CheeseFest is an event for all ages, so bring along the family to try the hottest cheese products from all of SA’s regions (plus our esteemed interstate cheesemakers), and wash it down with a drink or two whilst having a boogie to the live entertainment.
Plus, every guest receives a CheeseFest wine glass, so you can take home a slice of the good times with you!
For more info and to see participating stallholders, head to cheesefest.com.au
@cheesefest2024
@CheeseFestAustralia
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.
LambLoin Chops grilled
with Smashed Le mon Peas, Feta & Toasted B readcrumbs
INGREDIENTS
12 lamb loin chops
2 tbsp olive oil
Sea salt & cracked black pepper
SMASHED PEAS
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g frozen peas
½ cup chicken stock
Zest of 1 lemon
BREADCRUMBS
1 tbsp olive oil
1 cup sourdough breadcrumbs
1 tbsp thyme
FOR GARNISH
2 lemons, halved
100g feta
½ cup mint leaves
1 cup watercress leaves
METHOD
1. Drizzle chops with olive oil, season with salt and pepper and set aside.
2. Heat a medium frypan over med/high heat, add olive oil, breadcrumbs and thyme and fry until golden and crisp. Season with salt & pepper and set aside.
3. Heat a large frypan over med/high heat, add olive oil, onion and garlic and sauté until onion has softened.
4. Add peas and stock, simmer for five minutes, season with salt and pepper and add lemon zest. Transfer to a food processor and pulse to form a coarse puree.
5. Heat a grill pan or BBQ to high, cook chops 4 minutes on both sides for medium doneness and allow to rest for 3 minutes.
6. Grill lemon halves until charred.
7. To serve, spread pea puree onto plates and top with the chops.
SERVES 4
PREP TIME - 10 MINS
COOKING TIME - 40 MINS
8. Add lemon half, watercress and mint.
9. Sprinkle with crumbled feta and breadcrumbs.
LambShanks Cooked Slow spiced
with Pumpkin, Chickpeas & Green Beans
METHOD
SERVES 4
PREP TIME - 15 MINS
COOKING TIME - 3 HOURS
INGREDIENTS
4 lamb shanks
4 tbsp olive oil
1 onion, finely sliced
4 garlic cloves, finely chopped
2 tsp turmeric
2 tsp cumin
1 tsp coriander
1 3 cup tomato paste
750ml chicken stock
Sea salt & cracked black pepper
400g tinned chickpeas, drained
200g green beans, trimmed and cut into 2cm lengths
400g pumpkin, cut into 2cm cubes
1/2 cup mixed mint & coriander
TO SERVE
Naan bread
Lime pickle
1. Preheat oven to 160°C and season shanks with salt and pepper.
2. Heat a large casserole dish over med/ high heat, add olive oil and brown shanks on all sides (you’ll need to do this in batches) and set aside.
3. Lower heat to medium, add onion and garlic and sauté until softened.
4. Add spices and fry until fragrant.
5. Add tomato paste and stock, season with salt and pepper and bring to the boil.
6. Add shanks, bring back to the boil, cover with a tight fitting lid and braise for 2.5 hours or until tender.
7. Increase oven to 190°C, place pumpkin on a baking paper lined tray, drizzle with oil and season with salt and pepper. Roast until tender and caramelised.
8. Meanwhile, remove shanks from casserole and set aside covered with foil to keep warm.
9. Bring the braising liquid to the boil, add chickpeas and beans and simmer until beans are tender. Serve shanks with the chickpea mix, roasted pumpkin and garnished with coriander & mint leaves. Serve with naan & lime pickle.
Adelaide CBDwith EXPLORING SA
Adelaide isn’t just a pretty face, we’re a city full of historical buildings, modern charm, and a vibrant food scene with some of the world’s best produce at our fingertips. From delightful eateries to trendy places to spend an arvo, Adelaide is full of surprises — and it’s our pleasure to share some of the spots that make this city truly special… and delicious!
KOOMO - CROWNE PLAZA ADELAIDE
Looking for a dining experience that blends Asian and Australian seamlessly? Koomo, in the Crowne Plaza Adelaide, is where it’s at. With its modern design and sophisticated menu, Koomo is great for both casual dining and special occasions. Enjoy creative sushi rolls, succulent grilled meats, and incredible views of the city. Every meal here is a treat.
Restaurant
Dining.
CreditKoomo
Koomo - Crowne PlazaAdelaide
ProhibitionGin..Credit-
SOFIA BISTRO
Craving incredible food with a touch of elegance? The new Sofia Bistro is your spot. This restaurant has a warm, welcoming vibe and top-notch cuisine. The menu features fantastic dishes, from delicate seafood to unique vegetarian options like tofu saganaki, plus their famous bread. It’s perfect for a romantic date night or a laid-back meal with friends.
THE EAST END
The East End of Adelaide is buzzing with life and character, perfect for a Sunday that rolls from lunch to evening drinks. Wander past beautiful buildings, quirky boutiques, and cosy cafes until you find your ideal spot—whether it’s an authentic Parisian meal at Hey Jupiter, a shared dinner at Mother Vine, or a bottle of wine with friends at East End Cellars.
PROHIBITION GIN
Whether you’re a gin lover or just looking to try something new, Prohibition Gin is a must. Right in the heart of Adelaide, this place crafts premium, artisanal gin. Imagine a tasting room where you can savour a range of gins, each with unique botanicals and flavours. It’s not just about drinking gin; it’s about experiencing the craft behind it, with decadent cocktails and tasty platters on offer.
PALOMA BAR
Cocktail lovers, rejoice! Located in the heart of Adelaide, Paloma Bar is known for its inventive drinks and great atmosphere. The menu has everything from classic cocktails to unique creations that push the boundaries of mixology. With its chic decor and upbeat vibe, it’s perfect for kicking off a night out or enjoying a casual evening with friends.
DAVAAR HOUSE OF WELLNESS
You might not expect a wellness centre to make a foodie list, but Davaar has its own cafe! Serving healthy snacks, delicious sweet treats, and great coffee, it’s a fantastic spot to unwind after a treatment. The menu includes freshly baked pastries, hearty sandwiches, and inventive salads, all served in the charming courtyard of this beautiful building on Hutt Street.
KIIN
In the mood for something a bit different? Kiin offers a modern twist on Thai cuisine. With its sleek interior and stylish dishes, it’s a feast for the eyes and the taste buds. From fragrant curries to tangy salads, Kiin’s menu is a celebration of Thai flavours. Hot tip: try the “Feed Me” menu for a delightful surprise!
ADELAIDE HIMEJI GARDEN
Because Adelaide is just so darn beautiful, why not grab takeaway from any of the city’s amazing eateries and enjoy it outdoors? The Adelaide Himeji Garden on South Terrace is the ultimate relaxing spot. With its serene landscaping, tranquil ponds, and traditional Japanese design, it’s perfect for a peaceful picnic.
Our culinary scene is next-level paired perfectly with Adelaide’s mix of history, culture, and modern charm. So go ahead — make a reservation and let your taste buds enjoy all the city has to offer!
Love Hayley and Lauren xx
Davaar House of Wellness. Hayley and Lauren Credit - Adelady
Paloma Bar - Lauren
Koomo - Crowne Plaza Adelaide
Adelady
SERVES 2
PREP TIME - 15 MINS
COOKING TIME - 10 MINS
INGREDIENTS
300g beef blade steak, thinly sliced
1 tsp corn flour
1 tbsp soy sauce
200g dried flat rice noodles
2 tbsp vegetable oil
½ onion, cut into thin wedges
1 garlic clove, finely chopped
1 tbsp grated ginger
300g Swiss brown mushrooms, thinly sliced
4 spring onion, cut into 3cm lengths
1 cup bean sprouts
¼ cup roasted peanuts, roughly chopped
FOR SAUCE
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp vinegar
1 tsp sugar
BeefBlade Mushroom Stir Fry
METHOD
1. Place beef slices into a small bowl, toss through the cornflour to coat, mix through soy sauce and set aside.
2. Mix together sauce ingredients in a small bowl.
3. Bring a large pot of salted water to the boil, add noodles and cook according to packet instructions. Meanwhile, heat a large frypan or wok over high heat, add oil and onion and fry until slightly charred.
Bursting with delicate floral aromas and vibrant red fruit flavours. Crafted with precision, it embodies elegance, inviting a delightful journey with each sip.
4. Add garlic, ginger and mushrooms, stir fry for 2 minutes and set aside.
5. Heat remaining oil in the pan, add beef and stir fry until browned.
6. Return the vegetables to the pan with the noodles, sauce, spring onion and bean sprouts and toss well to combine.
7. Serve noodles garnished with chopped peanuts.
MightY Spring 2024 | 45
Get to know our suppliers
Founded in 1993, Woodside Cheese Wrights began as an unassuming cheese factory in the small town of Woodside in the Adelaide Hills. Back then, more cheese was being thrown out than being sold, and it wasn’t until Kris Lloyd AM took charge in 1999 that things began to turn around. Given the challenge of a failing cheese factory coupled with zero cheesemaking experience to her name, Kris began to tirelessly study cheese and the cheesemaking process. Coming from a Greek family, where she was taught a great respect for food, Kris wanted to bring that philosophy to her cheesemaking: “Cheese is a complete food and can and should be the hero of any menu, platter or dish.” Kris began focussing on highlighting the flavour and seasonality of the excellent quality cow and goat milk she sourced from local dairies in South Australia. A firm believer in small herds her mantra began happy cows, happy milk, happy cheese, happy Kris.
True to the artisan meaning, Woodside Cheese Wrights produces every cheese by hand. In 2002, Woodside was first awarded with the Grand Dairy Award for best goat cheese in Australia for the sexy geotrichum mould goat cheese: Edith. This wouldn’t be the last award, with Half Cow-Half Goat Cheese Etzy Ketzy winning a Gold Medal at the World Cheese Awards in 2009, and two more Gold at the World Cheese Awards in 2011.
In 2006, Kris founded CheeseFest, Australia’s biggest and longest running cheese festival, which will celebrate its nineteenth festival this year, the focus for CheeseFest was to celebrate the cheese maker, their skill and their passion.
In 2012, a brand-new cheese Monet started taking the world by storm, winning the best Goat Cheese at the Grand Dairy Awards and winning over Instagram pages from then on. Monet a fresh goat cheese decorated with seasonal flowers and herbs has been enjoyed by the then Prince now King Charles on a visit to Adelaide in 2012, where he and Camilla tried the famous and beautiful cheese.
The then Prince was as delighted when Kris explained we had a cheese which we affectionately named Charlie, named after Charleston the town where we sourced the milk to make our Jersey Brie!
Never one to rest on her laurels, Kris continued innovating and finding unique and distinctly Australian ways to make cheese. In 2014, Woodside was lucky enough to access milk from the first ever Buffalo herd in South Australia, which paved the way for their Marinated Buffalo cheese. With innovation firmly on her mind and after being awarded the National Telstra Business Women’s Award for Innovation in 2010, Kris began experimenting with Native Australian flavours. She wanted to celebrate the distinctive character
of the land. Supported by the late Chef Jock Zonfrillo, Woodside unveiled their native range in 2012, including a selection of fresh, tangy chèvres flavoured with Lemon Myrtle, Saltbush, or Native Pepper Berry. At the 2016 World Cheese Awards in San Sebastian, Woodside was honoured to receive a Super Gold Medal for Anthill – fresh goat chevre encrusted with native Australian Green Antscoming in at an impressive 11 out of 3021 cheeses in the world.
In the 2022 World Cheese Awards, Anthill reprised its Super Gold Status and was crowned Best Australian Cheese. Now a family affair, with son and Senior Cheesemaker Mitchell Lloyd leading an enthusiastic team of cheesemakers since 2015, Woodside makes cheeses unlike anything else in the world. Kris reflects; going back to the basic building blocks of cheesemaking, it is a form of alchemy, a cross between science and magic. You take the bare-essentials in one form and transform it into another, with the only limiting variable being yourself.
Kris concluded, “That is what is so exciting about cheese, and why still, over 25 years on, I celebrate cheese every day and so glad I have added my creations to the worldwide galaxy of cheese”.
You can find selected Woodside Cheese Wrights cheeses in your local Foodland today.
SERVES 2
PREP TIME - 15 MINS
COOKING TIME - 15 MINS
ChickenTacos
METHOD
INGREDIENTS
4 skinless chicken thigh fillets
2 tbsp olive oil
2 tsp Mexican seasoning
Sea salt & cracked black pepper
½ cup shredded white cabbage
½ cup shredded red cabbage
2 corn cobs, kernels removed
½ red onion, finely chopped
¼ cup chopped coriander
Juice of ½ lime
6 soft tortillas
TO SERVE
Lime Coriander leaves
Chilli sauce, optional
A clean, crisp profile with light malt sweetness and subtle hints of citrus and light hops. Its smooth finish and refreshing quality make it an ideal choice.
1. Place the chicken into a medium bowl and coat with 1 tbsp olive oil, Mexican seasoning and salt & pepper.
2. Mix together white and red cabbage and place into a small bowl.
3. Heat a medium frypan over med/ high heat, add 1 tbsp olive oil and corn kernels, season with salt & pepper and fry until cooked and slightly charred.
4. Place into a small bowl and mix through red onion, coriander and lime juice.
TO dRInk
5. Wipe out the pan with paper towel, heat over high heat, add chicken and cook for 4 minutes each side.
6. Meanwhile heat tortillas in a small pan and wrap in tea towel to keep warm.
7. To serve, slice chicken into strips, place cabbage on the base of the tortilla, add a large spoonful of corn salsa and top with sliced chicken, a few coriander leaves and a squeeze of lime.
8. Chilli sauce is optional.
Spring 2024 | 47
SERVES 2
PREP TIME - 5 MINS
COOKING TIME -20 MINS
INGREDIENTS
2 barramundi fillets, skin on
4 tbsp olive oil
Sea salt & cracked black pepper
1 punnet baby roma tomatoes, halved
½ red onion, cut into wedges
1 garlic clove, thinly sliced
½ cup pitted Kalamata olives
¼ cup baby capers
½ cup basil leaves
METHOD
L Barramundi Baked Mediterranean
1. Preheat oven to 200°C, pat the barramundi dry with paper towel, drizzle with 1 tbsp olive oil and season with salt & pepper.
2. Heat a cast iron pan over high heat, when hot add the fish, skin side down, pressing down with a spatula to ensure the skin remains in contact with pan.
3. Lower the heat to medium and continue to cook until the skin is crisp, about five minutes.
4. Remove the fish and set aside.
5. Add the remaining ingredients, setting aside a few basil leaves for garnish, season with salt and pepper and mix well.
6. Roast for 5 minutes before adding the fish and cooking for a further 8 minutes.
7. Serve garnished with basil leaves.
Tantalise your taste buds with a vibrant medley of flavours. Bursting with ripe mango, guava, and hints of freshly cut grass, each sip transports you to a tropical paradise.
Nyal Ibuprofen HELP A SORE RED NOS E SOOTHE
When you or your family need to feel better, choose Nyal Ibuprofen for effective relief of pain and inflammation. Nyal Ibuprofen can help relieve pain and discomfort associated with headache, migraine headache, tension headache, sinus pain, toothache, following dental procedures, backaches, muscular aches and pains, mild osteoarthritic and rheumatic pains, period pain, fibrositis, neuralgia, sore throat, tennis elbow, colds and flu and reduces fever.*
®/TM Trademarks of Kimberly-Clark Worldwide, Inc. or its af liates, or used with permission. © KCWW.
Happy Diwali
SmitiandHusband,
Diwali is celebrated by over a billion people across the world and depending on the year can fall from late October to early November.
It is a celebratory time for Hindus, Jains, Sikhs and Buddhists, with the origins of the festival varying dependant on the region. The festival celebrates the victory of light over darkness and good over evil. The name Diwali originates from the Sanskrit word “Deepawali”, translating to “row of lights”. Traditionally during the festival, celebrants light oil lamps in rows outside of their houses, and come together for festive gatherings of games, gifting, prayer and food.
We spoke with Smiti Bhushan, Manager at Brooklyn Park Foodland, who celebrates Diwali every year with her family. She explains how she celebrates and what traditions her family partake in.
Read on for words from Smiti, Store Manager, Brooklyn Park Fooodland...
“Being originally from Ludhiana in Punjab, Diwali is something that is just as exciting as Christmas for us. Similar to Christmas, we hold gatherings and parties with family and friends leading up to the day of Diwali. During this time we exchange gifts and make sweets.
We love to gift traditional sweets such as gulab jamun, rasgulla, barfi and laddu to our family and friends leading up to celebration. On the day of Diwali, it is a tradition to make fresh rice pudding called Kheer. Back in India, firecrackers are lit all through the street, but of course we can’t do that here, so instead sparklers are a big part of celebrations.
We also enjoy the tradition of making rangolis which are detailed patterns on the floor using various pigmented powders. It is usually done with friends and family, one person does the borders and the other colours the inside. Its purpose is to symbolize filling up your life with colour, my two daughters enjoy this a lot as they can get messy. It’s the best time to share culture, traditions and spend time with the kids.”
Smiti, Store Manager, Brooklyn Park Foodland
MAKES 12
PREP TIME - 15 MINS
COOKING TIME - 15 MINS
INGREDIENTS
DUMPLINGS
1 cup full cream milk powder
3 tbsp plain flour
1½ tsp baking powder
3 tbsp milk
2 tbsp melted butter
¼ cup thickened cream
Oil for deep frying
SYRUP
1 cup water
Pinch of saffron
½ cup sugar
½ cup honey
1 cinnamon stick
GulabJamun
2. Divide the dough into twelve equal portions, roll into balls and return to the refrigerator.
3. Bring the water to the boil in a medium saucepan, add saffron and allow to steep for 5 minutes. Add sugar, honey, cinnamon and cardamom, bring to the boil then simmer for five minutes.
6 cardamom pods, bruised
GARNISH
Dried rose petals
Chopped pistachio
METHOD
1. Mix together the dumpling ingredients in a medium bowl and knead briefly to form a smooth dough. Refrigerate for 30 minutes.
4. Heat a deep fryer to 160°C and cook the dumpling in batches for 3 minutes, drain on paper towel then place into the hot syrup.
5. Allow the dumplings to steep in the syrup for 30 minutes, turning frequently.
6. Serve warm garnished with rose petals and chopped pistachio.
PakoraChaat
INGREDIENTS
1 cup Farmers Union Greek
Style Natural Yogurt
¼ cup mango chutney
1 3 cup bombay mix or bhuja (found in the snack aisle)
1 3 cup pomegranate arils
1 3 cup coriander leaves
2 spring onion, finely sliced PAKORA
1 cup besan flour
1 tsp turmeric
½ tsp cumin
½ tsp coriander
1 tsp salt
1 3 cup water
½ cup grated potato
½ cup grated carrot
½ cup finely chopped cauliflower
Oil for deep frying
PICKLED ONION
½ red onion, thinly sliced
1 3 cup white sugar
1 3 cup white vinegar
1 3 cup water
METHOD
1. For pickled onion, place sugar, vinegar and water in a small saucepan and bring to the boil to dissolve the sugar.
2. Place sliced onion into a small bowl and pour over the pickling mix. Set aside to cool.
3. Heat a deep fryer to 180C.
4. Place besan flour and spices into a large bowl and gradually whisk in the water until a thick paste forms (you may need to add 1 or 2 extra tbsps of water).
5. Fold through the vegetables.
6. Carefully drop tablespoons amounts of batter into the
hot oil (you want the pakora to be freeform, with ragged edges for crunch) and fry for 2-3 minutes. Drain on paper towel.
7. To serve, spread yoghurt onto a serving plate and add dollops of mango chutney.
8. Scatter over the bombay mix.
9. Add pakoras and garnish with pickled onion, pomegranate, coriander and spring onion.
MAKES 20 PAKORA
PREP TIME - 20 MINS
COOKING TIME - 15 MINS
Happy Diwali
Recipe by KormaVegetable Curry
Celebrate Diwali this year with SunRice and try this delicious vegetable korma curry with our very own Indian Grown Basmati
SERVES 4
PREP TIME - 10 MINS
COOKING TIME - 30 MINS
INGREDIENTS
1 cup SunRice Basmati Rice (rinsed)
40 g Ghee
2 Brown Onions (finely chopped)
1 tbsp Garam Masala
3½ cup Vegetable Stock
2 3 cup Korma Curry Paste
700 g Cauliflower (trimmed, cut into florets)
300 g Broccoli (trimmed, cut into florets)
125 g Green Beans (trimmed, cut into 3cm lengths)
400 ml Coconut Milk
½ cup Salted Roasted Cashews
½ cup Coriander Leaves (to serve)
METHOD
1. Melt the ghee or heat vegetable oil in saucepan over medium heat. Add the onion and garam masala and cook, stirring occasionally, for 3-5 minutes or until soft. Remove half to a bowl. Add the rice to the pan. Cook, stirring for 2 minutes or until rice is well coated in onion mixture. Add 2 cups of the stock and bring to the boil. Reduce heat to low. Cover and cook for 15 minutes. Remove from the heat, set aside covered 10 minutes.
2. Meanwhile, heat a wok over medium heat until hot. Add the reserved onion mixture and curry
paste, cook, stirring for 1-2 minutes or until aromatic. Add remaining 11/2 cups stock, and bring to the boil. Reduce heat to mediumlow, add cauliflower, cover and simmer for 7 minutes. Remove lid, add broccoli and simmer for 5-10 minutes or until vegetables are tender.
• Tip: You can use other vegetables such as sweet potato, pumpkin, red capsicum and zucchini. You need about 1kg for this recipe.
3. Stir in the beans and coconut milk, simmer for 5 minutes. Scatter over the cashews and coriander. Spoon the rice into serving bowls, spoon over the curry. Serve.
Proudly hosted and managed by Food South Australia, the annual food and beverage industry awards have been instrumental in celebrating excellence in South Australia’s food and beverage industry for over 25 years.
The South Australian Premier’s Food and Beverage Industry Awards began in the late 1990s and have been evolving ever since. With new categories being added over the years, they celebrate the best of South Australia’s thriving food and beverage industry.
Support from the public is very important to our state’s food and beverage producers, making the Consumer Choice Award, sponsored by Foodland Supermarkets, one of the most anticipated categories.
Past winners:
2023 – Kytons Bakery and Beerenberg 2022 – Haigh’s Chocolates and Mike’s Beef Jerky
The Consumer Choice Award lets you decide! Vote for your favourite South Australian food or beverage producer today!
Scan the QR Code to vote for your favourite South Australian food or beverage business.
Voting closes 5:00pm Friday 20 September.
2023 winners, Beerenberg and Kyton’s Bakery, as well as the Consumer Award Legends for Life recipients, Menz and Golden North Ice Cream, are not eligible for this award. However, there an abundance of other exceptional South Australian producers to choose from.
2023 Winner Beerenberg
Cast your vote and play your part in highlighting the most popular food and beverage producers in our state. Every vote counts—join in and help celebrate South Australia’s finest!
Winners will be announced on Friday, 22 November 2024.
KEEP THEIR THIS SPRING… tails wagging
give the gift of delectable chow and optimal health
When it comes to our dogs, they’re not just pets; they’re family. And like any good family member, we want to make sure our furry mates are living their best lives. As the weather warms up and the days get longer, it’s the perfect time to think about giving your furry mate a bit of extra TLC. We’ve got a few tips to keep your four legged-friend happy and healthy this spring!
Just like us, our dogs need the right fuel to keep them going for a shiny coat, strong muscles, and boundless energy.
There’s no better way to put a spring in your pup’s step than by treating them to the mouthwatering goodness of Nature’s Gift™. This top-notch Aussie-made dog food has been keeping tails wagging since 1994. Packed with natural ingredients and bursting with meaty flavour, it’s a real treat for your dog’s taste buds—and puts a pep in their step!
Nature’s Gift™ is loaded with all the good stuff your dog needs to thrive. We’re talking added vitamins, minerals, and essential nutrients that’ll help your dog shine inside and out. You’re not just feeding them—you’re giving them a taste of true-blue Aussie made quality that’ll keep them happy, healthy, and ready for all those springtime adventures!
Dogs are born to move. Whether it’s chasing a ball, having a zoomie around the park, or just a stroll around the block, keeping your dog active is crucial. It’s not just about burning off calories; it’s about mental stimulation too. A tired dog is a happy dog, and nothing beats the sight of your pup flopped on the couch after a good run.
Yeah, the vet’s not their favourite place, but it’s a must for keeping on top of any potential health issues. Regular check-ups, vaccinations, and flea treatments are all part of the package. Plus, early detection of problems can make all the difference. Think of the vet as your dog’s personal health coach—they’ll thank you for it later!
Last but definitely not least, love and attention are essential. Dogs are social creatures, so plenty of pats, belly rubs, and time spent with their favourite humans will keep their tails wagging. Socialisation with other dogs is just as important—who doesn’t love a good playdate?
In a nutshell, keep these basics in mind, and your dog will be living the dream. After all, they deserve nothing less!
MIX IT UP THIS SPRING WITH
Aussie-made mealtime
Serve it
SERVE ON ITS OWN
Change up their usual meal with a serve of delicious Nature’s Gift Slow Cooked.
Mix it
MIX THROUGH KIBBLE
Mix Nature’s Gift Slow Cooked into kibble for a taste your dog will crave.
side it
SIDE IT WITH MEATBALLS
Flavourful meaty Meatballs served on the side adds a fresh taste that will make them come back for more.
top it
TOP IT WITH ROLLS
Place chopped Nature’s Gift Dog Roll on top of kibble.
TO SERVE, SLICE WITH A HOT KNIFE (WARMED IN A JUG OF HOT WATER, THEN DRIED).
Basque Cheesecake
INGREDIENTS
750g cream cheese*
1 cup caster sugar
1¼ cups thickened cream*
¼ cup flour
1 tsp vanilla extract
4 large eggs*
*It is important these ingredients are at room temperature
METHOD
1. Preheat oven to 200°C (or 180°C fan) and line a 20cm springform cake tin with two layers of baking paper.
2. Beat the cream cheese in a stand mixer until smooth.
3. Add sugar and beat to combine.
4. In a medium bowl, gently whisk together cream, flour, vanilla and eggs until smooth, taking care not to incorporate too much air.
5. Gradually add the mix to the cream cheese and mix until combined.
6. Pour the batter into the tin and bake for 45 minutes or until deeply caramelised.
7. Allow to cool to room temperature before refrigerating overnight.
L Pistachio Butter
MAKES 1 CUP
PREP TIME - 10 MINS
COOKING TIME - 15 MINS
For a super green butter, toast the pistachios for a little longer (start checking after 10 minutes), then rub the nuts in a clean tea towel to check if the skins come off. Removing the skins reveals to bright green interior. Proceed with the above recipe.
INGREDIENTS
400g pistachio kernels
1 tsp nut oil eg. almond, optional
METHOD
1. Preheat oven to 160°C., place pistachios onto an oven tray and toast for 5 minutes.
2. Place into a food processor and blitz until a paste forms, scraping down the sides every now and then to ensure a uniform texture.
3. Add a tsp of oil if you would prefer a thinner paste.
4. Place into a jar and store in the pantry for up to a week or in the refrigerator for up to month.
5. Enjoy served on banana bread. For crunch, set aside some of the toasted pistachios to sprinkle over the butter.
Viral recipes we’ve seen on our feeds. Here they are, so you don’t have to search far!
SUPERIOR SUPERIOR CLE AN CLE AN
*vs using dry toilet paper alone. †Meets & Exceeds requirementsof the Australia/New Zealand Flushable Product Standard (AS/NZS 5328:2022) ®/TM Trademarks of Kimberly-Clark Worldwide, Inc. or its affiliates. © KCWW.
NEW COOKING TOWEL
PotatoGem smashed Caesar Salad
METHOD
1. Preheat oven to 200°C and mix together the melted butter, garlic and thyme in a small bowl. Place potato gems on two baking paper lined oven trays and roast for 8 minutes.
SERVES 4 AS A SIDE
PREP TIME - 15 MINS
COOKING TIME - 30 MINS
4. Roast for a further 20 minutes or until golden and crisp.
5. Meanwhile, mix together the dressing ingredients.
6. To serve, toss the cos leaves in the dressing and place onto a serving plate.
Squash the gems with the base of a glass, lightly brush with garlic butter and sprinkle with parmesan.
7. Top with the crispy gems and scatter over the chopped egg.
8. Garnish with extra grated parmesan.
The Klose Family F
Klose’s Foodland Nairne
Tim Green, CEO Klose’s Group Foodland Nairne
The Klose Family have served the Adelaide Hills communities for over a century! It all began in 1893 when Carl (Charlie) and Alvine Klose opened a general store in the town of Blumberg (now Birdwood). The Klose fingerprint on the Foodland community has been extraordinary, with Barry Klose (third generation Klose), inducted into the Foodland Hall of Fame in 2022 for his outstanding achievements.
During the Depression years Charlie’s son Reg ran a hawker’s van selling drapery and other goods to farmers and outlying towns. In the late 1930s he opened a store in Birdwood, then in 1949 opened a second store in Mt Pleasant.
In 1955 Reg opened a new self-serve grocery store in Birdwood. Seven years later he expanded with the help of his sons Graham and Barry, by purchasing a run-down store in Lobethal and converting it to a self-serve operation.
After some years of consolidation, Reg and his son Barry focused their retail energies on Lobethal, building a new supermarket in the Main Street in 1980. Since then, the business has grown to include Foodland supermarkets in Woodside, Balhannah and Littlehampton.
In 2018, Klose’s restored a piece of its history by purchasing a store in the township of Birdwood, returning to that community after 48 years.
Early in 2020, they built and opened a new and improved store in Woodside, featuring a much larger Foodland, and their first ever liquor store. Later in 2020 the Klose’s opened their sixth Adelaide Hills Foodland Supermarket in Nairne along with their 2nd liquor store, and so far, 2024 has seen the opening of their 3rd liquor store in Birdwood and building upgrades to Littlehampton.
Klose’s gives back to the community every year through its generous sponsorship and community giving scheme, which supports local sporting clubs, schools, community and service groups, and the arts.
For well over 100 years, and now in its fourth generation, Klose’s is still committed to providing a convenient, high-quality service to the Adelaide Hills community.
Klose’s Foodland Nairne Klose’s
Klose’s Lobethal 1908
Klose’s Lobethal 1936
Klose’s Foodland Lobethal 80’s
Klose’s Foodland Balhannah
Klose’s Foodland Lobethal
Nick Klose & Award Winners: Seb Johnson & Ryan Hill
MAKES 10
PREP TIME - 40 MINS
COOKING TIME - 20 MINS
INGREDIENTS
¾ cup plain flour
½ cup cocoa powder
¾ tsp baking powder
½ tsp bicarb
Pinch of salt
2 eggs
½ cup caster sugar
½ cup brown sugar
1 3 cup vegetable oil
1 tsp vanilla extract
½ cup milk
1 tsp vinegar
QUICK SWISS MERINGUE BUTTERCREAM
3 egg whites
340g icing mixture
340g Western Star Unsalted
Cultured Butter, at room temperature
1 tsp vanilla extract
TO DECORATE
Green food colouring
5 Lindt balls
White, black & blue fondant
F Halloween Monster Ghost
One-Eyed
Halloween Ghost &
One-Eyed Cupcakes
METHOD
1. Preheat oven to 180°C and line a cupcake tray with 10 liners.
2. Place the flour, cocoa, baking powder, bicarb and salt into a medium bowl and whisk to combine. Place the remaining ingredients into a medium bowl and whisk to combine.
3. Gradually add the wet ingredient to the dry, whisking to form a wet batter.
4. Pour batter into the liners evenly (only halfway up the liners) and bake for about 20 minutes or until a skewer comes out clean.
5. Allow to cool before decorating.
6. For buttercream, combine the egg whites and icing mixture in the bowl of a stand mixer fitted with the paddle attachment.
7. Beat on low to combine, then beat for 5 minutes on medium speed.
8. Return to low and add the butter a little at a time.
9. When all the butter has been added, increase the speed to medium and beat for 10 minutes.
10. Divide the buttercream, placing ¾ into one bowl and the remaining into a piping bag with a plain nozzle.
11. Add green food colouring to the buttercream in the bowl, mix through and place into a piping bag fitted with a 1.5cm plain nozzle.
12. Roll out the white fondant 2mm thick and cut out five 10cm circles (ghost bodies) and five 2cm circles (monster eyes) and five 2mm circles (monster eyes).
13. Roll out the black fondant 2mm thick and cut out ten 0.5cm circles (ghost eyes) and ten 1cm circles (ghost mouths & monster pupils).
14. Roll out the blue fondant 2mm thick and cut out five 1.5 cm circles (monster eyes) (different sized piping nozzles work for cutting out the circles, refer to the image for direction).
15. To assemble the ghosts, pipe a small mound of vanilla buttercream in the centre of five cupcakes, top with a Lindt ball.
16. Drape over the large white fondant circle and adhere the black eyes and mouth by brushing the backs with water.
17. To assemble the monsters, pipe the green buttercream on to the cupcakes. Make the eyes by layering the white, blue, black and white circles, brushing with water to stick the layers. Press the eyes onto the buttercream.
18. Store cupcakes in sealed container in the refrigerator.
Chevapchichi Mummies
MAKE THE MOST OF THIS HALLOWEEN SEASON BY COOKING FAMILY-FRIENDLY RECIPES TOGETHER
Happy Halloween!
MAKES 8
PREP TIME - 20 MINS
COOKING TIME - 40 MINS
INGREDIENTS
400g Olga’s Fine Foods Beef Chevapchichi
1 sheet shortcrust pastry, thawed
1 egg yolk
1 American cheese slice
1 cheddar cheese slice
Black sesame seeds
Mustard
Tomato sauce, to serve
METHOD
1. Preheat oven to 200°C and line an oven tray with baking paper.
2. Lightly seal the chevapchichi in a frypan, place Olga’s Fine Foods onto a plate and cool in the refrigerator.
3. Cut 5mm strips of pastry (a metal ruler helps) and brush the strips with egg yolk.
4. Wrap three strips of pastry around each chevapchichi to resemble a mummy, leaving space for the eyes.
5. Bake for 20-30 minutes, or until golden.
6. Meanwhile, make the eyes by cutting the cheese slices with the end of two pastry nozzles, one slightly larger than the other (a skewer may help to release the cheese rounds from the nozzles). Place the smaller cheddar round on top of the larger American cheese round, followed by a sesame seed for the pupil.
7. Allow the mummies to cool slightly before adding the eyes (a small dot of mustard will help them stick).
8. Serve with tomato sauce to dip into.
Foodland s Top PickSchool Holidays these ’
Chihuly in the Botanic Garden 27 Sep 2024 – 29 April 2025
As the October school holidays approach, South Aussie families are on the lookout for the best activities to keep everyone entertained—and Foodland has found just the thing. Our top pick this year is a true feast for the eyes: the Chihuly in the Botanic Garden exhibition, free to view during the day at Adelaide Botanic Garden. If you’re after something fun and unforgettable, seeing these works by the world’s most celebrated contemporary glass artist is it!
As you stroll beneath towering trees and weave through lush landscapes, you’ll come face-to-face with vibrant, massive glass installations that seem to spring to life with the changing light. Early morning? You’ll see one side of their personality. Midday? They transform. And as the sun sets? Well, you’ll have to see it to believe it. The colours, the shapes, the sheer scale— it’s like stepping into another world, one where nature and art are perfectly intertwined.
But wait, there’s more! This isn’t just a one-and-done visit. The exhibition is part of a unique program that encourages you to come back and see it again…and again. There’ll be a range of activities that let you dive deeper into Dale Chihuly’s work, from workshops to guided tours, making this more than just a passive experience. It’s an invitation to truly engage with
the art, to see it from different angles, both literally and metaphorically.
And let’s be real, parents—this is the kind of outing that won’t have the kids rolling their eyes or dragging their feet. The mix of outdoor adventure and mind-blowing art makes it a winwin. Plus, it’s a sneaky way to sprinkle a bit of education into the holidays without anyone noticing.
So why not make a day of it? Pack a picnic, grab the kids, and head to the Botanic Garden. Take your time to explore, soak in the art, and let the garden’s natural beauty serve as the perfect backdrop for Chihuly’s glass wonders. And since the exhibition evolves with the light, you might just find yourself planning a return trip to catch a different vibe.
In short, if you’re looking for an experience that’s as enriching as it is entertaining, Chihuly in the Botanic Garden is a must-see this October. Dale Chihuly has been showcased in London, Singapore and USA and now in this Australian-first, exclusive to Adelaide exhibition! Trust us—this is one holiday memory you’ll be talking about for years to come.
For more info and to book tickets visit botanicgardens.sa.gov.au/Chihuly
Don’t miss Chihuly Nights from 27 Sep 2024. Be mesmerized by dramatically lit glass sculptures at night, with live music, delicious food and flowing drinks- a feast for the senses!
Dale Chihuly, Chartreuse Hornet Polyvitro Chandelier, 2001 © Chihuly Studio
Dale Chihuly, Lime and Lava Red Tower, 2021 © Chihuly Studio
Dale Chihuly, Sapphire Star, 2010 © Chihuly Studio
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CLOSE TO HOME withMore Stores
Great Food Lives at
Angaston Foodland
57 Murray Street
Aldgate Foodland
232 Mount Barker Road
Athelstone Foodland
320 Gorge Road
Balaklava Foodland
13 Wallace Street
Balhannah Foodland
84 Onkaparinga Valley Road
Barmera Foodland
18 Barwell Avenue
Birdwood Foodland
20 Shannon Street
Bordertown North Foodland
110 North Terrace
Brighton Foodland
527 Brighton Road
Brooklyn Park Foodland
289 Henley Beach Road
Campbelltown Foodland
210 Lower North East Road
Ceduna Foodland
48 Poynton Street
Clare Foodland
250 Main North Road
Cleve Foodland
35 Main Street
Cowell Foodland
11 Main Street
Croydon Foodland
191 South Road
Crystal Brook Foodland
Bowman Street
Daw Park Foodland
530 Goodwood Road
Darlington Foodland
60 Seacombe Road
Erindale Foodland
363 Kensington Road
Eudunda Foodland 21 Bruce Street
Fairview Park Foodland
325 Hancock Road
Flagstaff Hill Foodland
Memford Way
Freeling Foodland
3 Hanson Street
Frewville Foodland
177 Glen Osmond Road
Glenelg South Foodland 103 Partridge Street
Goolwa Foodland
Goolwa Village, Hutchinson Street
Greenwith Foodland
222 Target Hill Road
Hackham Foodland 77 Collins Parade
Happy Valley Foodland
Happy Valley Shopping Centre
Henley Square Foodland
348-354 Seaview Road
Hove Foodland
349 Brighton Road
Jamestown Foodland 5 Arran Street
Kapunda Foodland 113 Main Road
Kilkenny Foodland
Armada Arndale Shopping Centre
Kingston Se Foodland 1 Hansen Street
Littlehampton Foodland 85 Princes Highway
Lockleys Foodland
491 Henley Beach Road
Loxton Foodland
East Terrace
Magill Foodland
591 Magill Road
Maitland Foodland
25 Robert Street
Mannum Foodland
76 Randell Street
Marion Foodland
750 Marion Road
Mclaren Vale Foodland
130 Main Road
Meningie Foodland
50 Princes Highway
Millicent Foodland
1 Kentish Place
Minlaton Foodland
14 Main Street
Mitcham Foodland
119 Princes Road
Moana Heights Foodland
Cnr Babbacombe Road & Commercial Road
Morphett Vale Foodland
Connington Plaza, 201 Main South Road
Mt Barker Foodland
2 Victoria Crescent
Mt Gambier Foodland
Mt Gambier Central Shopping
Centre
Munno Para Foodland
600 Main North Road
63 Ormerod Street
Normanville Foodland 85 Main Road
Norwood Foodland 161-169 The Parade
North Adelaide Foodland 71-79 O’Connell Street
Old Reynella Foodland
221 Old South Road
Parafield Gardens Foodland
237 Martins Road
Pasadena Foodland
20 Fiveash Drive
Penola Foodland
27 Church Street
Peterborough Foodland
177 Main Street
Pinnaroo Foodland
15 Railway Terrace
Port Adelaide Foodland
Port Mall Shopping Centre, Marryatt Street
Port Augusta Westside Foodland 23 Loudon Street
Port Noarlunga South Foodland 28 Seaford Road
Renmark Foodland
25 Ral Ral Avenue
Robe Foodland 7 Main Road
Rostrevor Foodland
161 St Bernards Road
Rosewater Foodland
144 Grand Junction Road
Saints Road Foodland
Cnr Main North Road & Saints Road
Salisbury East Foodland
53-63 Northbri Avenue
Seacliff Park Foodland
228 Seacombe Road
Sefton Park Foodland
231 Main North Road
Streaky Bay Foodland
6 Bay Road
Stirling Foodland
3/5 Johnston Street
Tailem Bend Foodland
113 Railway Terrace
Tanunda Foodland
119 Murray Street
Thebarton Foodland
81 George Street
Tumby Bay Foodland
5 Spencer Street
Waikerie Foodland
4 McCoy Street
West Lakes Foodland
Bartley Terrace
Whyalla Foodland
82 Essington Lewis Avenue
Woodside Foodland
25 Onkaparinga Valley Road
Wudinna Foodland
49 Ballantyne Street
Yorketown Foodland
14 Warooka Road
Interstate Stores
Beryl Street Foodland
346 Beryl Street, Broken Hill, NSW For opening times & more information, head
Lobethal Foodland 18 Main Street
Nairne Foodland
121 Princes Highway
Naracoorte Foodland
Royal Park Foodland
53-59 Tapleys Hill Rd
Rundle Mall Foodland
Shop 9, 141-159 Rundle Mall
