Foodland Magazine_Summer Edition 2023-2024_FA_HR by Foodland Supermarkets

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This season we’ll give you all the culinary inspiration you’ve been searching for, and of course with budget in mind! From showstopping salads to take with you to your summer barbeques, affordable dinner ideas for the family and Christmas desserts that are perfect to wrap up and gift to your loved ones.

At Foodland, being made up of over 90 locally owned businesses, we know the importance of getting to know your local. This edition we spoke with the Romeo’s family, who are the face behind over 30 of your local Foodlands. Get to know their family story and history, as well as sharing with you Nonna Romeo’s famous stuffed eggplant recipe!

We’ve got the kids covered with easy and fun recipes they can get their hands dirty with, plus a bunch of local activities they can enjoy these holidays.

We explore the state’s west-coast along the Eyre Peninsula and discover all the beauty that it has to offer, from oyster shucking to shark cage diving.

We hope you love this edition of MIGHTY as much as we do. If you have any suggestions for future issues, contact us at info@foodlandsa.com. au or send us a message on Facebook or Instagram. And if you give any of our recipes a go, we’d love to see how they turned out so please tag us!

The Foodland Magazine Team

@foodlandsupermarkets

@foodlandsa

Community news

2023 SOUTH AUSTRALIAN PREMIER’S FOOD AND BEVERAGE INDUSTRY AWARDS

Foodland celebrated the 2023 South Australian Premier’s Food and Beverage Industry Awards on Friday 10th November by sponsoring the New Product and Consumer Awards. Congratulations to the winners of the New Product award, Good Country Hemp for their Hemp Oil Capsules + Turmeric, and Golden North Ice Cream for their Sorbet. And another big congratulations to the winners of the Consumer award, Kytons Bakery and Beerenberg.

THE ADELAIDE FRINGE X FOODLAND TOTE BAGS

This January, get to your local Foodland and grab yourself a limitededition Adelaide Fringe X Foodland tote bag featuring the Adelaide Fringe Poster Artist’s work! This year’s talented artist is Rebecca Davis with her work All In. Part proceeds of every Fringe Bag sold will be donated to Arts Unlimited, the philanthropic arm of Adelaide Fringe which benefits artists, venues, and communities.

CONGRATULATIONS TO THE SIX LUCKY WINNERS OF OUR WIN A YEAR OF GROCERIES COMPETITION!

Pictured is Karen, one of the lucky winners with Bradley, store manager at Munno Para Foodland. Karen was shopping at Munno Para Foodland when she scanned her Foodland app – landing her with $13,000 in Foodland gift cards!

FOODLAND SUPPLIER OF THE YEAR AWARDS 2023

The Foodland Supplier of the Year Awards provides us the opportunity to acknowledge and thank our valued suppliers and partners for their ongoing support and commitment to the Foodland network, and allows us to recognise outstanding suppliers and people who have contributed to this success. Every single one of our suppliers deserves recognition for working in collaboration with our retailers and the Foodland team. A massive congratulations to Foodland’s Supplier of the Year, TCC Distributors for their amazing work throughout the year!

Franklin dos Santos - Foodland CEO

Season WHAT’ S IN

As the summer season approaches, South Aussies have been enjoying an array of berries including strawberries, jumbo blueberries, raspberries, and blackberries. With warming weather, Queenslandsupplied strawberries begin to slow down and we welcome South Australian strawberries, which are known for their delicious flavour and sweetness. There is also an abundance of delicious mangoes coming through, with the Northern Territory mangoes coming to an end and an influx of Queensland mangoes in-store.

SOUTH A USTRALIA?

FRUITS VEG MEAT

As the season progresses there will be an abundance of stone fruit including nectarines, peaches, apricots, plums and cherries. These fruits are heavily weather dependant so timings of ripening can vary. We can also look forward to melon varieties including watermelon, rockmelon and honeydew melon coming into full swing.

The warmer weather brings with it plentiful cucumbers, tomatoes, zucchini, eggplant, and capsicum. As well as these vegetables, there is also an abundance of leafy greens including rocket, spinach, lettuce, and Asian greens.

With Christmas almost here, there will be a variety of hams in abundance at your local Foodland. From leg ham, boneless portions and mini portions. If you prefer turkey with your Christmas lunch, you need to consider how many people you are feeding. Again, there are many turkey options from whole turkeys, turkey thigh roast, whole breast buffet and turkey breast roast.

SEAFOOD

This season, we look forward to having delicious Lukina Lukin South Australian Cooked Large King Prawns at our Christmas table along with local Southern Rock Lobsters. We also have an array of other seafood including Australian Rainbow trout, Tasmanian salmon and more.

Lets get cheesy…

We just love cheese so much, which is why we’re super excited that The Little Cheese Co. now has five new artisan cheeses available at your local Foodland. Be sure to give them a try today!

Dutch Gouda

Gouda, named after a Dutch city with a history dating back to the 6th century, makes up 60% of Southern Holland’s cheese production. It has a smooth texture, with a mild yet sweet flavour.

A classic Australian favourite, this cheddar is full flavoured with a sharp finish. It is a fantastic addition to a sandwich or grilled toastie.

Wyngaard Chevre Affine

Produced in the Netherlands and matured for four months in a special 100-year-old traditional maturing room, this cheese has a smooth, creamy texture. The flavour is complex; sweet and salty, with a lingering, nutty finish.

Crafted from unpasteurized cow’s milk in central Switzerland, Emmental features walnut-sized holes, a firm rind, sweet-nutty aroma, and a mild fruity flavour and balanced acidity.

Creamy French Blue

This cheese is produced in Auvergne, a beautiful mountainous region of southern central France. Its texture is firm yet creamy, balanced by a piquant blue mould and a slightly salty finish.

SERVES 10

Cheesecake F Ricotta baked

PREP TIME - 20 MINS

COOKING TIME - 50 MINS

GLUTEN FREE

INGREDIENTS

BASE

2 cups almond meal

2 tbsp caster sugar

½ tsp ground cinnamon

100g unsalted butter, melted

CAKE

350g cream cheese, at room temperature

500g fresh ricotta

1 cup caster sugar

Juice and zest of 1 lemon

1 tsp vanilla extract

1 tbsp corn flour (GF)

6 large eggs

METHOD

1. Preheat oven to 150°C. Prepare a 23cm springform cake tin by lining the base with baking paper and lightly greasing the sides.

2. Place almond meal, sugar and cinnamon in a food processor, with the motor running pour in melted butter and blend to combine.

3. Press the base mix into the cake tin base, use a metal spoon to press in firmly. Place in oven, cook for 15 minutes. Allow to cool.

4. Using a stand mixer, add the cream cheese, ricotta, sugar, lemon juice and zest, vanilla and corn starch beat until smooth.

5. With the motor running, add one egg at a time continuing to beat until smooth. Pour mixture into the cake tin, smooth top.

6. Bake for 50 minutes, there should be some wobble in the mixture; it will continue to cook as it cools. Remove from oven and cool in cake tin.

7. When cool, place in refrigerator to chill, remove from tin and decorate with whipped cream, fresh cherries, berries and edible flowers to make a stunning festive centre piece.

A juicy guide to berry basics

Berries are full of vitamins, minerals, and antioxidants, making them a superfood to add to your smoothies, mueslis, or as is! As they are very seasonal here in South Australia, we certainly make the most of them when they’re in abundance during the warmer months! Remarkably, there are more than 400 distinct berry varieties out there – an impressive diversity! We’ve chosen some of our personal favourites to provide you with valuable tips for enjoying the classics.

Blueberries

Blackberries

Raspberries

BerryTHE BEST Picking Guide

Strawberries

Did you Know:

Strawberries have higher Vitamin C content than oranges? A single large strawberry contains 10.5mg of Vitamin C, whereas a whole orange provides 70mg of this essential nutrient. Can you imagine the Vitamin C from a whole punnet.

Strawberries are packed with the essential vitamins, minerals, and antioxidants necessary for your wellbeing. They have a substantial amount of vitamin C and polyphenols, an antioxidant compound wich is great for immunity.

How to pick the good ones?

Opt for strawberries that exhibit vibrant red colour, a natural sheen, and green, freshlooking leaf. Store strawberries in the fridge and keep them dry until you’re ready to eat them.

Strawberry Sando

Storing

It’s best to wash strawberries only right before you plan to enjoy them. Washing strawberries in advance exposes them to moisture, which can lead to mould. If you intend to eat them later, keep the unwashed strawberries in the fridge. When you’re ready to consume them, wash them thoroughly and lay them on a paper towel to absorb any moisture. They can also be washed, dried thoroughly and frozen in snap-lock bags to enjoy year-round.

Did you Know:

Blueberries are among the few natural foods that are naturally blue in colour. Blueberries distinctive colour is called “anthocyanin” this is the same compound that provides blueberries with its amazing health benefits.

Blueberries contain one of the highest levels of antioxidants found in fruits and vegetables.

Scan for Recipe

The Strawberry Sando is also known as a Japanese Fruit Sandwich. It’s made up of bread, fresh cream and your choice of fruit and makes the perfect summer snack!

How to pick the good ones?

Blueberries should have consistent sizes, and their skin should appear smooth and intact. Their colour should be a rich shade or deep purple, which means its sweeter. It’s perfectly normal for blueberries to have a silvery coating this is know as “bloom”.

Blueberrie s Strawberries

Storing

Similar to strawberries, wash them when you’re ready to eat, to prolong their shelf life. When storing blueberries, place them in a section of your rfridge with low humidity and minimal moisture, such as the middle rack. Again, if you choose to freeze them we recommend washing, drying and stored in airtight packaging.

Did you Know:

Unripe blackberries are red in appearance, not to be confused with raspberries. Some blackberry plants have thorns, while newer cultivars are bred to be thornless, making them easier to harvest.

Blackberr i es Raspberries

How to pick the good ones?

Blackberries should be shiny, firm, and plump, the colour should be a deep black and should not be wrinkled or dried out.

Storing

Blackberries should be stored in a breathable container, and the plastic packaging they come in is suitable for this purpose. Keep your blackberries in a section of the fridge with minimal humidity, and the crisper drawer is the perfect choice. When you’re ready to enjoy them, rinse the blackberries under cold water and lay them on a paper towel to air-dry. You can certainly freeze these too!

Did you Know:

A raspberry is composed of tiny bead-like fruits referred to as “drupelets,” which form clusters around the central core. Each drupelet contains a single seed, meaning an average raspberry contains approximately 100-120 seeds.

How to pick the good ones?

Keep an eye out for raspberries that appear bright, wellrounded, and firm. Refrain from selecting raspberries that appear dull in colour or show any blemishes or spots.

Raspberries are a source of potassium, known to have a blood pressure-lowering effect. They also contain a mineral called manganese, which is beneficial for overall health and skin and plays a role in regulating blood sugar levels.

Berry licious

Storing

Similar to other berries, if you don’t plan to consume raspberries immediately, it’s best to store them unwashed in the refrigerator. Leaving them in their original container is suitable method for preserving their freshness, as the container facilitates airflow, extending their shelf life. In the fridge raspberries should last between 1-2 days, if you would like them longer it is best to freeze them.

The Ceravolo Family

Meet theGrower F

Foodland works with local producers to minimise food waste by providing South Aussies with Peculiar Picks fruit & veg range at an affordable price. The range may look quirky on the outside but is certainly delicious on the inside!

In this edition of MIGHTY, get to know the Ceravolo family, who grow the cherries, pears, apples and strawberries that you’ll find across the Peculiar Picks range found in our stores.

Ceravolo Orchards is a 3rd and 4th generation family owned business based in Ashton, South Australia who grow, pack, store, market and distribute premium locally grown fruit.

The Ceravolo Family locally grow Foodland’s Peculiar Picks Cherries, Pears, Apples and

Strawberries

In 1950, Antonio Ceravolo moved from Calabria, Italy, to the Adelaide Hills, later joined by his wife and children including Ralph who was the founder of the Ceravolo Orchards business. By 1957 the family were able to purchase their own property in Ashton where they started a small market garden growing vegetables which is known today as Valle di Sant’Antonio. When Tony and a few years later Joe, Ralphs sons, joined the business in the early 80’s the business diversified into apples and other pome fruits whilst still growing vegetables between the rows of trees until they were established enough to produce fruit (and income!).

Three generations of the family now work side by side using a combination of proven conventional growing methods and agricultural technology to produce the best quality fruit in a sustainable way. The Ceravolo family has acquired prime agricultural land for growing pome fruit and cherries around the Adelaide Hills. In addition, they have properties on the Fleurieu Peninsula specifically for strawberries, and a retractable roofing system for cherries.

Sustainability

Ceravolo Orchards align with Foodland’s sustainability values in reducing waste and reducing impact on the environment, which is at the heart of Peculiar Picks produce range. Ceravolo Orchards implements

a variety of sustainable practices on their farms and through their supply chain, all whilst running on solar power which covers their apple packing and juicing sheds. Other initiatives include apple netting, which reduces water evaporation by 50%, reducing overall water use by the same amount. On their cherry orchards, you’ll find retractable roof greenhouses which protects crops from adverse weather, minimising food waste. Their biggest sustainability project is their second business Ashton Valley Fresh which processes fruit not suitable for retail sale into delicious juice.

Peculiar Picks Adventurous Apples 1.5kg Peculiar Picks apples may have a quirky appearance due to hail or heat damage, but they are still delicious on the inside. Apples are available year-round thanks to the advanced controlled-atmosphere technology that Ceravolo Orchards utilise. The technology maintains low oxygen levels, keeping the apples fresh for longer, as if they’ve just been picked off the tree! Depending on the time of the year you’ll be able to grab yourself a bag of Pink Lady, Royal Gala, Golden Delicious, Red Delicious, Granny Smith, Kanzi, Bravo or Fuji apples in the Peculiar Picks range.

From left to right: Tony Ceravolo, Sandra Ceravolo, Joseph Ceravolo, Joyce Ceravolo, Ralph Ceravolo, Giuseppina (Josephine) Ceravolo

Peculiar Picks Silly Strawberries 500g

The Peculiar Picks strawberry range is a seasonal line that is available during the South Australian harvesting period, which typically begins in late spring, around October, and extends through the summer months, peaking in December and January. South Australian strawberries are certainly a treat, with extraordinary flavour profiles boasting a perfect balance of sweetness and tanginess, that doesn’t compare to other strawberries. However, harvest times can vary slightly depending on weather conditions and growing practices. Ceravolo Orchards grow their strawberries as sustainably as possible, employing programs such as the beneficial bug program keeping pests at bay naturally, which in turn creates sustainable agricultural practices.

Peculiar Picks Cheeky Cherries 500g-1kg

Peculiar Picks cherries may have a quirky appearance due to heavy rain, hail and extreme heat, as it shrivels and damages the fruit. The season is short and can alter based on weather conditions, however cherry-picking season usually ranges from beginning of November to January. Between 30-40 varieties of cherries are grown in the Adelaide Hills and the Fleurieu Peninsula.

GREAT VALUE THAT DOESN’T COMPROMISE ON TASTE!

Foodland works with local producers to reduce waste by supplying seasonal fruit & veg that doesn’t meet aesthetic expectations of some consumers, offering a great value option for South Aussies all year ‘round! We may look a little quirky on the outside, but we’re certainly delicious on the inside! We invite you to take a bite!

Peculiar Picks Pesky Pears 1.5kg

Grown with care and dedication in the lush, clean and green orchards of the Adelaide Hills, Ceravolo pears are renowned for their exceptional flavour and texture. Pears need good winter frosts and an abundance of water to thrive making the Adelaide Hills the perfect place for us to grow them. Due to mother nature’s unpredictability, not all pears are the perfect size, shape and aesthetic, so they get packaged for the Peculiar Picks range. Each Ceravolo pear is handpicked at the perfect moment of ripeness in Autumn, ensuring a delectable sweetness and a luscious, buttery consistency. There are four main varieties of pears grown including Packham, Williams, Beurré Bosc and Corella.

MAKES 40

PREP TIME - 40 MINS + CHILLING TIME

COOKING TIME - 45 MINS

INGREDIENTS

Christmas Peppernut cookies F

½ cup caster sugar

¼ cup brown sugar

¼ cup honey

1 tbsp water

1 tsp ground cinnamon

¾ tsp ground ginger

½ tsp ground cardamom

½ tsp ground allspice

½ tsp ground white pepper

½ tsp salt

1 tsp baking soda

2 tbsp pouring cream

1 large egg, beaten

2½ cups plain flour

ICING

3 cups pure icing sugar, sifted

3 tbsp lemon juice

METHOD

1. Place sugars in a saucepan with honey, water and spices. Whisk together over medium heat until the sugars dissolve and begins to simmer. Immediately remove from the heat and let cool for 4 - 5 minutes.

2. Add salt, baking soda, pouring cream, and egg, then mix until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together to form a firm dough.

3. Turn dough onto a clean, lightly floured surface, bring together and wrap in cling wrap. Place prepared dough in refrigerator to rest for minimum of 4 hours or up to 1-2 days.

4. When ready to bake, preheat oven to 190°C. Line 2 baking trays with baking paper.

5. Take rounded teaspoons of dough and roll into a smooth ball, place on the prepared baking tray.

6. Bake in preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, approximately 9 - 10 minutes; avoid over baking. Leave to cool on the baking tray.

7. To make the icing, mix icing sugar with lemon juice in a bowl.

8. Dip the top of each cookie into the icing. Let it drip, then flip it over and place on a tray to set.

9. Add some sparkle with a small pinch of food grade gold leaf (available at selected Foodland stores or cake decorating stores)

Sometimes, try as you might, life leaves you feeling flat. And, before you know it, you’ve lost your… vibrancy, your fizz, your boost. What you need is your daily VÖOST.

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Turkeyroast festive witH stuffing couscous

INGREDIENTS

1 x 2.5kg turkey breast roll

2 tbsp butter

2 tbsp olive oil

Sea salt flakes and cracked black pepper FOR THE STUFFING

1 cup couscous

1 cup boiling water

2 tbsp butter

1 brown onion, finely chopped

3 garlic cloves, crushed

Zest of 2 lemons

2 tbsp thyme leaves

1 tbsp ground cumin

½ cup dried cranberries

½ cup pistachio kernels, roughly chopped

½ cup chopped parsley

2 eggs, lightly beaten

Salt and pepper to taste

CRANBERRY SAUCE

Place ingredients in a saucepan and heat gently.

1 x 275g whole berry cranberry sauce

Zest and juice of 1 orange

1 tbsp honey

METHOD

1. To make the stuffing, place couscous in a large bowl. Pour over boiling water and stir with a fork. Cover and set aside for 10 minutes until liquid is absorbed. Using a fork fluff up the couscous.

2. Meanwhile, melt the butter in a pan, add onion, garlic, lemon zest, thyme

and cumin. Cook gently, stirring until the onion softens. Season with salt and pepper. Remove from heat to cool.

3. Stir onion mixture, cranberries, pistachios and parsley into the couscous. Stir to combine with a fork, and then mix in the eggs.

4. Lay the turkey breast skin side down and open out. You may need to butterfly the meat to allow for rolling. Spread the prepared stuffing over the meat and roll to expose the skin on the top of the roll. Tie with butchers twine at intervals to form a tight roll.

5. Line a baking tray with baking paper; sit the prepared turkey roll onto the paper.

6. Spread the skin with butter, drizzle with olive oil and season with sea salt flakes and cracked pepper. This can be done ahead of time and placed in the refrigerator ready to cook.

7. To cook the turkey roll, preheat oven to 180°C. Cover the breast with foil, place into oven and roast for 1½ hours. Check at 1 hour, uncover to brown the skin.

8. Using a meat thermometer, check internal temperature, its ready when 72°C internal is reached.

9. When turkey breast is cooked remove from oven, loosely cover and allow to rest for 20-30 minutes before slicing and serving.

10. Remove string from the turkey and cut across the grain into 1-2cm slices. Arrange on serving platter and serve with cranberry sauce.

SERVES 6 - 8

PREP TIME - 45 MINS

COOKING TIME 1½ HOURS

ALLOW 40 MINUTES PER KILO

Flavours of berries at the fore with hints of dried herbs and

LatchetTacos CRUMBED

SERVES 2

PREP TIME - 20 MINS

COOKING TIME - 10 MINS

INGREDIENTS

FISH

2 x 200g Ferguson Australia

Latchet Fillets

Panko bread crumbs

Plain flour

Eggs

Oil, for frying

EVERYTHING ELSE

1 packet soft tortilla taco shells

2 avocados

1 truss tomato

1/4 cup coriander

1 tbs diced pickled jalapeños

1 lime

1 cucumber

1 truss tomato

1 red shallot

Coriander, to serve

Limes, to serve

Extra virgin olive oil

Salt Pepper

METHOD

1. Preheat your oil.

2. Coat the fish in flour first, then egg, then the panko breadcrumbs and fry until golden. Drain and cool.

3. Smash the avocado and mix with coriander, lime, and season to taste.

4. To make the salsa, dice the tomato, jalapeños, shallot and cucumber finely and season with salt pepper and olive oil.

5. Serve tacos with extra coriander and a squeeze of lime.

Recipe by Laura Sharrad for Romeo’s Foodland. As seen on Season 1 of Hello SA, Channel Nine.

Top choice among the bartenders around the world for mixing Margaritas.

Eyre Peninsula EXPLORING SA

The Eyre Peninsula is renowned for its exceptional cuisine, hidden beaches, luxurious accommodation, and an array of wildlife. While it is most famous for its globally recognised aquatic experiences, such as the renowned shark cage diving in Port Lincoln, swimming with sea lions, and whale watching, it is also a haven for food enthusiasts who can savour the exquisite oysters and freshly caught fish from the local waters.

1. WORLD FAMOUS OYSTERS

A visit to the Eyre Peninsula would be incomplete without savouring the famous Coffin Bay oysters. You have the opportunity to immerse yourself in a day of discovery, delving into the oyster harvesting process and witnessing how these delectable ocean treasures are cultivated. You can also embark on an oyster boat expedition to experience the unique freshness of these ocean delicacies.

Greenly Beach,

Eyre Peninsula.

CreditMason Kirby & Sarah Parker

2. WHALE WATCHING

To witness a truly breathtaking spectacle, engage in various whalewatching experiences. EP Cruises offers life-changing moments, including sunrise or sunset kayaking alongside these majestic creatures. For a different perspective, Chinta Air Tours provides a scenic flight over the stunning coastline, where you can be mesmerised by the beauty of the Bunda Cliffs and witness the playful antics of whales and their calves in the waters below.

3. SHARK CAGE DIVING

Did you know that the Eyre Peninsula was the first place to introduce cage diving? This was promoted through the legend himself, Rodney Fox, where the producers of JAWS asked him to use his custom cage to capture live footage. Now, you can check off this thrilling experience from your bucket list and have your heart race with an unforgettable charter and create memories that will last a lifetime.

4. FISHING CHARTERS

Embark on a day trip to Tumby Bay and immerse yourself in the local way of life, where you can catch King George whiting directly from the ocean. Extend your adventure by camping overnight at the Sir Joseph Banks Group of Islands or opt for a twilight cruise to witness the mesmerising sunset. The Eyre Peninsula presents a variety of fishing charters, including Cowell Fishing Adventures, EP Cruises, Why Not Fishing Charters, and Hook and Sinker Fishing Safaris.

5. A CLOSE ENCOUNTER WITH NATIVE WILDLIFE

Immerse yourself in the region’s wildlife whilst exploring the Eyre. Top parks include Lincoln National Park or if you want a break from the beach and have a scene change, take a drive further inland to Gawler Ranges National Park. These are the prime places to come across our native wildlife, from koalas, kangaroos and echidnas.

6. CAMEL BEACH HOUSE

The Eyre Peninsula has a wide variety of accommodation, including cabins, tourist parks, bed and breakfast, hotels, motels, and waterfront luxury getaways like Camel Beach House. Situated on Mount Camel Beach, Camel Beach House provides a private escape with the Southern Ocean right at your doorstep, making it an ideal destination for a tranquil retreat.

7. SWIM WITH DOLPHINS AND SEA LIONS

For a one-of-a-kind adventure, indulge in swimming with Australian Sea Lions and bottlenose dolphins. These magnificent creatures are entirely untrained and untamed, offering you the chance to observe them in their natural habitat.

While you’re visiting the Eyre Peninsula, be sure to pop in to one of your local Foodlands!

Foodland

Experience Coffin Bay, Eyre Peninsula. Credit - Tourism Australia

Fowlers Bay, Eyre Peninsula.

Credit - South Australian Tourism Commission

Coffin Bay, Eyre Peninsula.Credit-BRZPTYLTD

Calypso Star Charters Eyre Peninsula. Credit - South Australian Tourism Commission

Camel Beach House, Eyre Peninsula. Credit - South Australian Tourism Commission

BairdBay, Eyre Peninsula.Credit-CharlieCony beare

Burgers MADE HOME

SERVES 4

PREP TIME - 10 MINS

COOKING TIME - 30 MINS

INGREDIENTS

300g mince beef

Breadcrumbs

1 egg

1 tsp tomato paste

4 burger rolls of your choice

1 tsp dried oregano

1 tsp dried basil

Olive oil

1 cup of lettuce, shredded

1 beetroot, sliced

1 carrot, grated

METHOD

Cooking KIDS

1. Combine the ground meat with tomato paste, oregano, basil, and egg. Incorporate breadcrumbs as needed to achieve a moist yet mouldable mixture. Form the mixture into compact small patties, ensuring they are slightly smaller in diameter than the burger bun.

2. Warm a small amount of olive oil in a pan over low to medium heat. Fry the patties, flipping them once, until they are fully cooked. Split the burger buns in half and place the patty, lettuce, beetroot, and carrot on top.

Cupcakes Reindeer

SERVES 12

PREP TIME - 35 MINS

COOKING TIME - 30 MINS

INGREDIENTS

CUPCAKE MIXTURE

200g butter

200g brown sugar

200g milk chocolate (broken into squares)

2 large eggs, beaten

1 tsp vanilla extract

250g self-raising flour

ICING

50g icing sugar

100ml double cream

200g milk chocolate (broken into squares)

REINDEERS

12 red smarties

24 white chocolate buttons

12 large milk chocolate buttons (you can pick your preferred brand)

Mini pretzels (cut horizontally)

1 black icing pen

METHOD

1. Preheat the oven to 160°C (140°C for a fan-assisted oven). Line a 12 hole muffin tin with paper cases. In a large saucepan, gently melt the butter, chocolate, sugar, and 100ml of hot water, stirring occasionally. Allow the mixture to cool slightly as you measure out the remaining ingredients.

2. Mix the eggs and vanilla into the chocolate blend. Place the flour in a spacious mixing bowl and blend it with the chocolate mixture until you achieve a smooth consistency. Spoon the mixture into the paper cases, filling them to three quarters full. Bake on a lower shelf for 20 minutes. Allow them to cool afterwards.

3. For the icing, begin by melting the chocolate in a heatproof bowl set over a pot of gently simmering water. Once it’s melted, turn off the heat, add the double cream, sift in the icing sugar, and thoroughly combine everything. Once the mixture is of a spreadable consistency, use it to frost each cupcake.

4. Place a milk chocolate button on top of each cup cake, followed by two white chocolate buttons positioned just above it. Use a small amount of icing as adhesive to attach a red smartie as the nose on the milk chocolate button. Utilise your icing pens (or lolly or chocolate) to create black dots on the white buttons for the eyes. Insert two pretzel top halves into the top of each cupcake to serve as antlers and secure the bottom half of a pretzel under the smartie to create a mouth.

Shanx Mini Golf

A perfect family activity these school holidays. Known for being Australia’s top miniature golf course, with over 80 years of experience in the field, it’s a great day in the sun for the kids.

Did we mention that Shanx always has HUGE School Holiday activities that are FREE for all ticket holders?

Shanxminigolf.com.au

216 Days Rd, Regency Park

ActivitiesKIDS

We have you covered these summer school holidays with adrenaline-fuelled and family friendly activities that will keep the whole family happy.

AFL Max

For the footy mad and the not so footy mad, AFL Max has fun for the whole family. With rock-climbing, trampolines, inflatables and so much more! Parents, get in on the action, or relax in their licensed cafe!

aflmax.com.au

32 Butler Boulevard, Adelaide Airport

Take the kids on a fruit-picking expedition through South Australia’ iconic Beerenberg Farm. You can pick your way through this amazing strawberry farm and even finish off with some delicious farm-made ice cream, delicious!

www.beerenberg.com.au

2106 Mount Barker Rd, Hahndorf

Beerenberg Farm Strawberry Picking Activities

Funtopia

Get ready to have funtastic time! Funtopia is a 5-storey indoor adventure playground, yes 5-storey filled with state-of-the-art rock climbing world, a fully enclosed, little human proof baby world. And Funtopia has the parents covered with restaurant quality food, coffee and even a cheeky beverage. prospect.funtopiaworld.com.au 259-269 Main N Rd, Sefton Park SA

Popsicles yoghurtmango + vanilla

MAKES 12

PREP TIME - 15 MINS VEGETARIAN VEGAN

3 cups Greek yoghurt

2 tbsp honey

1 tsp vanilla extract

2 mangos, finely diced

For vegan, use coconut yoghurt

METHOD

1. Mix yoghurt, honey and vanilla together, add finely diced mango.

2. Fill mixture into popsicle molds, give a few taps on the bench to release any air bubbles.

3. Insert sticks and freeze overnight.

4. Keep in the freezer and enjoy a cool refreshing snack this summer! INGREDIENTS

Marshmallow home made WITH RASPBERRY

MAKES 30 + DEPENDING ON SIZE

PREP TIME - 35 MINS

COOKING TIME - 25 MINS

INGREDIENTS

MARSHMALLOW

Nut oil for brushing tin (Macadamia, walnut or almond oil)

¼ cup cornflour

¼ cup icing sugar

500g caster sugar

1 tbsp liquid glucose

30g gelatine leaves

2 egg whites, use large eggs

TOPPINGS

¼ cup freeze dried raspberries

METHOD

1. Prepare a deep sided baking tin, 25cm x 25cm, lightly brush with oil then sift cornflour and icing over the oiled tin and tip to coat all sides. Keep any excess cornflour/icing sugar. Set aside.

2. To start making the marshmallow, place sugar, liquid glucose and 200ml cold water into a heavy base saucepan. Cook gently over low heat until the sugar has dissolved.

3. Turn up heat and continue to cook until the mixture reaches 125°C on your thermometer.

4. Meanwhile, soak gelatine leaves in a bowl of cold water.

5. As the syrup reaches the required temperature, start whisking the egg whites to form soft peaks.

6. When sugar syrup is at 125°C, remove from stove and with the mixer running slowly pour syrup into the egg whites.

7. When all is incorporated, remove the gelatine sheets from the water, squeezing out any excess water, add gelatine to the egg white mixture and continue beating for 10 minutes.

8. The mixture should be very thick and glossy after 10 minutes.

9. Working quickly, spread half the mixture into prepared tin, sprinkle with freeze dried raspberries then spread remaining mixture over the top and smooth out with a palette knife.

10. Sift over any remaining cornflour/icing sugar mixture. Using a piece of baking paper on top, gently press down to flatten out the marshmallow.

11. Allow the marshmallow to cool and set completely, store in a cool spot for a couple of days.

12. Tip the marshmallow out onto a chopping board and using a hot, wet knife, cut the marshmallow into bite sized squares. Dip the cut side into freeze dried raspberry crumbs.

13. Serve piled up on a serving plate or pack into jars for a gift for the sweet lovers.

Meet the Owners

The Koch Family

Koch’s Local Cellars Renmark opened its doors to the community and visitors alike in mid-December 2022. As the first store to join the Local Cellars network, owner, Grenfell Koch, shared his motivation for opening a liquor store under the Local Cellars brand, directly across from his Foodland store, which has been operational for 22 years.

“I really enjoy being part of the Foodland network, so it was without a question that I would jump at the opportunity to join Local Cellars. Liquor and food go hand in hand – they compliment each other perfectly”.

We asked Grenfell what is unique to Local Cellars Renmark compared to other bottle shops in the region.

“We focus on promoting local wines and supporting local suppliers, not only from the Riverland, but across South Australia. We’re all about local.”

Grenfell spoke about the community response to the opening of Local Cellars and described their response as positive.

“The Renmark community is happy to see a wide range of local products and enjoy the convenience of having a liquor store near Foodland. They can grab a bottle of wine after they’ve finished their weekly shop”.

We also asked him what he most enjoys about work, as well as his alcoholic beverage of choice.

“I’m really excited to be in the liquor industry. I enjoy and appreciate wine and like to be exposed to local suppliers. My favourite drink would have to be a good South Australian red wine or a Melbourne Bitter, of course”.

Lastly, we were keen to find out the future plans for Koch’s Local Cellars as the business approaches its 1 year anniversary in December.

“I’d like to start crossmerchandising Foodland and Local Cellars products such as cheese and wine to start with. We host wine tastings in-store – usually on a Friday afternoon to kick off the weekend. It’s great to get the locals in-store and build a rapport with customers. It helps us learn more about them and what they like to drink – sometimes we’ll order in products that we may not range so they are able to purchase it from Local Cellars.”

Steven Koch, Peter Jesser (Store Manager)

& Grenfell Koch

BloodyMary Festive

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 5 MINS

INGREDIENTS

100ml

Juice of 2 lemons

2 tsp Tabasco sauce

1 tsp Worcestershire sauce

½ tsp grated horseradish

1L pure tomato juice

Ice cubes

Salt and pepper to taste

GARNISH SUGGESTIONS

Celery stick with leaves

Small red chilli

Cherry tomatoes and basil leaves

Lemon wedges

Slices of cooked chorizo

Stuffed olives

Cucumber slices

METHOD

1. Mix all ingredients together in a large jug.

2. Season with salt and pepper.

3. Pour into chilled glasses and adorn glasses with a your selection of garnishes.

The ways to enjoy Absolut Vodka Original are almost as many as the number of times it is distilled – countless.

What’s in store?

Rainbow Fresh Rocket, Spinach and Cherry Summer salad

INGREDIENTS

SALAD

1 x 120g Rainbow Fresh Wild Rocket

1 x 120g Rainbow Fresh Baby Spinach

½ thinly vertically sliced red onion

1 cup pitted and halved fresh cherries

¼ cup crumbled Fetta

¼ cup dry-roasted pistachios

DRESSING

1 ½ tablespoons fresh lemon juice

½ teaspoon Dijon mustard

½ teaspoon honey

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil

METHOD

KYTONS BAKERY

Whether you’re looking for a Christmas Pudding, a mince pie for your Christmas table or a fun festive activity with a Santa Choc Chip House kit, you can’t go past Kytons Bakery. Celebrating 85 years of baking in 2023, Kytons recently picked up national awards for both their aged and traditional Christmas puddings. Using the best quality ingredients and time-tested recipes, their products have been delighting South Australians for decades.

Rainbow Fresh

1. Combine Rainbow Fresh Wild Rocket, Baby Spinach, and onion in a large bowl.

2. Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stir. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad and toss gently to coat.

3. Top with cherries, fetta, pistachio nuts.

Partnering with the

Poke bowl F fresh salmon

INGREDIENTS

1½ cups cooked short grain rice

500g sashimi grade skinless

Atlantic salmon, diced

3 tbsp soy sauce

1 tbsp sesame oil

2 tsp rice wine vinegar

Salt to taste

SUGGESTED TOPPINGS

• Shaved cucumber

• Soy beans

• Finely sliced red onion or sliced spring onion

• Pink pickled ginger

• Radish, finely sliced

• Sliced avocado

• Shiso leaves

• Black sesame seeds

• Kewpie mayonnaise

MAKES 2

PREP TIME - 1 HOUR

COOKING TIME - 12 MINS

This mid-strength fruit sour is bright, tart and refreshing. Brewed for summer, but what makes it so unique?

A simple grain bill allows the fruit and souring process to take centre stage, resulting in a beer that is crisp, lively, and ready to session

METHOD

1. Place the salmon in a bowl. Mix together soy sauce, sesame oil, rice wine vinegar and salt to taste.

2. Pour the dressing onto the salmon, marinate for 1 hour.

3. Arrange your selected ingredients in a bowl with rice and marinated salmon, drizzle with Kewpie mayo and sprinkle with black sesame seeds. Tasty and so refreshing!

A crowd pleaser, straight from the freezer.

Lamb pea salad and za atar

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 15 MINS

GLUTEN FREE

INGREDIENTS

LAMB

2 whole lamb back straps

Olive oil

Sea salt and pepper to taste

4 tbsp za’atar - (Middle Eastern spice mix)

SALAD

150g sugar snap peas

150g snow peas

1 handful pea tendrils

½ cup fresh mint leaves

4 spring onions, finely sliced

FRESH MINT SAUCE

1 bunch mint, leaves picked

Juice and zest of 1 lemon

1 clove garlic, crushed

1 tsp sugar

2-3 tbsp olive oil

Sea salt to taste

METHOD

1. Lightly rub the back straps with olive oil, then roll in a mix of sea salt, cracked pepper and za’atar.

2. Preheat griddle pan, place whole back straps onto the hot griddle and cook lamb for 3 - 4 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.

3. Meanwhile, blanch sugar snap peas, and refresh in ice water.

4. Finely shred snow peas along the longest side.

5. To make the mint sauce, process mint, lemon zest, lemon juice, garlic and sugar in a food processor until finely chopped. With the motor running, gradually add the oil and blend until almost smooth. Season to taste.

6. Finely slice rested lamb and arrange on a serving platter, scatter with sugar snap peas, shredded snow peas, pea tendrils, mint leaves and spring onions.

7. Drizzle lamb with a little mint sauce, place the remaining sauce in a side dish to add as required.

A full bodied, elegant wine shows a balanced acidity and silky tannins culminating in a long finish on the palate, with the instant appeal and the necessary balance & structure to age for up to five years.

Chicken drumsticks ButtermilkCrumbed

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 40 MINS

INGREDIENTS

8 free range chicken drumsticks

1 cup buttermilk

Sea salt and pepper to taste

Juice of 1 lemon

2/3 cup panko breadcrumbs

1 cup crushed cornflakes

2 tbsp grated parmesan cheese

2 tsp fresh thyme leaves

1 tsp salt

1 tsp sweet paprika

¼ tsp chilli powder (optional)

METHOD

1. Place drumsticks in a deep tray, pour buttermilk over chicken, season with salt and pepper, add lemon juice�

2. Cover with cling wrap, refrigerate for a minimum of 6 hours, preferably overnight

3. Preheat oven to 180°C� Place a rack on a baking tray and lightly spray with olive oil to reduce chicken sticking to the rack�

This beer is all about celebrating tropical aussie flavours, reminding us of sunny, happy days. Straw-coloured and hazy, it has a soft fizz and passionfruit aroma, finishes slightly dry, yet is super refreshing!

BAKE IN OVEN TIME: ALLOW 40 - 45 MINUTES UNTIL GOLDEN AND CRISP

4. In a shallow bowl, mix together panko crumbs, crushed cornflakes, parmesan cheese, thyme leaves, salt, sweet paprika and chilli powder if using�

5. Remove the chicken from buttermilk and roll in crumb mix to coat Place onto prepared rack� Spray top of chicken with olive oil

6. Bake in oven for 40 - 45 minutes, until golden and crisp

MEET OUR FAMILIES Romeos FoodlandF

Romeo’s Retail Group was founded in 1987 with the opening of their first supermarket, ‘Tom the Cheap’, located in South Plympton. At the time Paul, Anthony and Joseph Romeo combined their knowledge, experience and passion for food and the retail industry, embarking on a journey of personal and professional growth. The company has since increased their store footprint and currently owns and operates 40 independent Foodland and IGA stores across

South Australia and New South Wales. With a workforce exceeding 2,000 employees, Romeo’s place great importance on their team, and consider them to be the cornerstone of their business.

Embracing their company motto, “Family Owned, Community Minded”, the Romeo Family has remained loyal in its commitment to supporting local growers, producers, and communities, a core value that defines both the family and Foodland. Despite the demand of business, the family has maintained their cherished Sunday night tradition of gathering at Antonio and Elisabeth Romeo’s home, sharing an iconic Italian feast for the extended family to enjoy. Family holds an important place in their ethos. Company directors emphasise this sentient, expressing, “We treat our customers like family, our suppliers like family, and our team is a family”.

Left to right: Paul, Antonio, Joseph, Elisabeth & Anthony Romeo

The Romeo’s Retail Group demonstrates a strong dedication to the community by actively supporting local charities, sports clubs, local organisations, churches, and schools through donations and sponsorships. In addition to this, Romeo’s Foodland strongly support state fundraising initiatives implemented by Foodland, IGA, and Metcash. In recent years, the Romeo’s Charity has collaborated with Dream Ride in bringing this event to Australia. The Dream Ride Foundation aims to make a positive difference in the lives of individuals with intellectual disabilities, providing them with life-changing experiences. With nearly four decades of experience in the retail industry, the Romeo family have built a business that stands as a benchmark of independent retailing success in Australia. They take pride in their cuttingedge stores, state-of-the-art sustainable refrigeration and contemporary interior designs. Romeo’s continue to push the boundaries of innovation, by creating a unique shopping experience for consumers. This includes features such as a walk-in cheese room, in-store florist, bakery and butchery, continental delicatessens, specialised sushi bars, wood oven pizzeria’s and a selection of ready-to-eat solutions. All of this is supported by a selection of market fresh produce and an extensive grocery, dairy and freezer range.

Romeo’s launched the ‘Locali’ concept of super-marketing in Sydney in 2021. It showcased a new and vibrant shopping experience with full grocery range, commercial kitchen, restaurant, bar, in-house panini bar and hot serve carvery.

Their commitment to innovation and customer satisfaction is highlighted by the numerous awards they have received over the years.

They have been honoured with prestigious titles, including State Retailer of the Year in 2001, 2004, 2007, 2008, 2010, 2014, 2017, and 2018, as well as National Retailer of the Year in 2001, 2008, and 2017. Their recognition extends internationally, with distinctions such as International Retailer of the year in 2002, 2009, and 2018. Industry experts have applauded the family for their exceptional performance across a wide spectrum of areas, including leadership, innovation, staff development, and managerial excellence.

The Romeo’s business and family is committed to working with the next generation, to continue the journey in the Retail Industry. Focusing on better understanding consumer needs, implementing sustainable practices, and maintaining solid relationships with customers and suppliers, whilst supporting local producers and communities.

In an ever-evolving industry where consumer habits and retail trends are constantly shifting, Romeo’s Retail Group is committed to solidifying its future while preserving the cherished family-owned retailer values that have always been at the core of their identity. They remain dedicated to being the heart and soul of their local communities.

Anthony, Paul & Joseph Romeo

RECIPES FROM THE MightyRetailers!

This Stuffed Eggplant is a staple on a Sunday night in the Romeo household. Thanks to Nonna Romeo for passing on this classic Italian recipe.

SERVES 6

PREP TIME - 30 MINS

COOKING TIME 1 HOUR 30 MINS

Stuffed Eggplant Mrs Romeos

INGREDIENTS

6 eggplants

2 eggs

1 cup breadcrumbs

1 cup pecorino cheese - fine

METHOD

Salt and pepper to taste

2 garlic cloves crushed

2 handfuls of basil, chopped finely

Plain tomato sauce / sugo

Flour for dusting

1. Preheat the oven to 180°C.

2. Cut the 6 eggplants in half so you have 12 pieces in front of you. Find a baking dish to fit them all face side up. On the cut sides, score them roughly 2 cm width diagonally and then boil for 15 minutes.

3. Once cooked, drain the eggplants and rinse under running cold water, this will help them keep their shape. Once cooled, scoop the eggplant flesh out in a large bowl then combine breadcrumbs, basil, garlic, pecorino cheese, eggs, salt and pepper.

4. Once thoroughly combined, fill the eggplant shells with mixture until full to the top.

5. Sprinkle the open side of the eggplant with flour, and shallow fry each side for about 3 minutes or until golden brown on the top.

6. Whilst the eggplants are frying, get a baking dish ready which will fit all cooked eggplants. Pour a thin layer of the sugo on the dish, before placing each cooked eggplant on top. Ensure to place cut side facing up in the baking dish as they are cooked, packed tightly next to each other.

7. Then add a layer of tomato sugo over the top and fill the gaps between the eggplants. Place into the preheated oven for 10 minutes.

8. Take out of the oven and let cool for 5 minutes. Bon appetito!

Southern grilled RockLobster REMOULADE

SERVES 6

PREP TIME - 5 MINS

COOKING TIME - 6 MINS

INGREDIENTS

LOBSTER

6 x 200g Ferguson Australia raw lobster halves

200g unsalted butter, at room temperature

4 cloves garlic, crushed with salt

Zest of 2 lemons and 2 limes

Extra lemon wedges for serving

METHOD

1. Mix butter, garlic, lemon and lime zest together.

2. Preheat oven grill.

3. Place lobster halves, cut side up on a baking tray, Generously brush the cut side with flavoured butter.

4. Place under grill and continue to brush with butter every 2-3 minutes.

5. When the lobster shell has changed colour to a bright orange and the flesh has turned white, remove from grill and place onto a serving platter with extra lemon wedges.

6. Serve with a bowl of celeriac remoulade on the side.

with CELERIAC

SERVES 6

PREP TIME - 15 MINS

VEGETARIAN

INGREDIENTS

CELERIAC REMOULADE

1 large celeriac, peeled and cut into fine julienne 150ml crème fraîche

4 tbsp mayonnaise

3 tbsp extra virgin olive oil

2 tbsp Dijon mustard

Juice of 1 lemon

4 tbsp chopped flat leaf parsley

METHOD

1. Cut peeled celeriac into fine julienne using a mandolin, otherwise coarsely grated.

2. Place into a bowl of cold water with a squeeze of lemon juice to prevent browning.

3. Mix together crème fraîche, mayonnaise, olive oil, lemon juice and parsley, season to taste with sea salt and white pepper.

4. Drain celeriac, pat dry and toss in prepared dressing. Set aside for 30 minutes before serving.

The entry is driven by the nose, with a heap of fruit weight. Chalky in texture

Aromas of honeysuckle, citrus zest and fresh strawberries from the Chardonnay and Pinot Noir fruit. Extended time on lees during secondary fermentation contributes to more complex aromas of nougat and roasted nuts. The palate is balanced with delicate fruit flavour, fine creamy texture and refreshing natural acidity

Christmas Sweet mustardand cinnamon

SERVES UP 12 - 15

PREP TIME - 20 MINS

COOKING TIME 2½ HOURS

ALLOW 20 MINUTES PER KILO

INGREDIENTS

1 Full Leg Barossa Fine Foods

Smoked Ham on bone, approximately 8 - 9 kg

1 cup Dijon mustard

1¼ cup brown sugar

2 tbsp ground cinnamon

METHOD

ham

1. To prepare the ham ready to glaze, score skin around the base of the knuckle. Starting at the opposite end of the leg, slide your fingers under the skin and gently lift skin away from the fat, leaving the fat intact.

2. You can remove some fat if required.

3. Place the ham on a rack over a tray and pat dry with paper towel.

4. Preheat the oven to 130°C.

5. Generously brush prepared ham with Dijon mustard, then scatter and pat on the brown sugar, sprinkle cinnamon over the brown sugar.

6. Place prepared ham on rack, over a deep baking tray lined with baking paper.

7. Bake in oven for approximately 2½ hours, check browning, and adjust oven temperature if required. Continue to bake until golden and caramelised.

8. Serve immediately with a selection of fruit relishes –sour cherry and orange fits the festive theme.

Janzs, PremiumCuveeNV

INGREDIENTS

FISH

Barramundimacadamia and skewers

1kg barramundi, cut into large cubes

Sea salt flakes and ground white pepper to taste

½ cup gluten free flour

1 egg, lightly beaten

1 cup roughly chopped macadamia nuts

1 tsp sumac

SAUCE

½ cup coconut yoghurt

1 tbsp chopped chervil or parsley

1 tsp capers, chopped

Squeeze of lemon juice

Sea salt to season

METHOD

1. Soak 12 bamboo skewers in water.

2. Preheat oven to 180°C. Line a baking tray with baking paper.

3. Season barramundi cubes with salt and pepper, thread 3 - 4 cubes onto prepared skewers.

4. Lightly coat the barramundi with flour, then dip in beaten egg and coat with chopped macadamias, sprinkle the top with sumac.

5. Place onto prepared baking tray, give skewers a light spray of olive oil. Bake in oven until golden brown, approximately 12 minutes.

6. Meanwhile, for the sauce, stir all ingredients together.

7. Place a dollop on each plate, set the fillets on top and garnish with chervil.

8. Serve remaining sauce on the side.

A piggy pink favourite, it’s filled with juicy stone fruit on the snout nose and creamy citrus tart and just-picked strawberries. With a drop like this,

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 15 MINS

Get chopping this summer

Salads FOR entertaining this season

Tis’ the season of barbeques, family, sharing and ‘just bring a salad’! Read on for some fresh salad ideas that embraces our amazing South Australian summer produce with delightful recipes featuring seasonal stone-fruit, sweet honeydew melon, crisp iceberg lettuce and more.

Mushroom carpaccio and walnut salad

INGREDIENTS

SALAD

200g Swiss brown baby mushrooms, thinly sliced 200g white baby mushrooms, thinly sliced ½ cup roughly chopped walnuts

Basil leaves to garnish

DRESSING

Place all ingredients in a screw top jar, shake to combine. Check seasoning and adjust if required with salt and pepper.

¼ cup olive oil

Juice and zest of 1 large lemon

2 tsp capers, finely chopped

1 tbsp white miso paste

1 tbsp soy sauce

METHOD

1. Arrange sliced mushrooms in a single layer on a platter, sprinkle with chopped walnuts and basil leaves.

2. Just prior to serving, drizzle some dressing over the mushrooms and serve the remaining dressing in a jug or jar on the side.

3. You can prepare the mushrooms ahead of time, store covered in the fridge and dress when ready to serve.

SERVES 6

PREP TIME - 20 MINS

Chicken, lettuce chickpea Smoked AND salad

INGREDIENTS

SALAD

1 -2 (depending on size) smoked chicken breasts, shredded

1 head iceberg lettuce, shredded

¼ cup chopped fresh parsley

2 tbsp chopped dill

½ cup chopped semi sun-dried tomatoes

125g fresh mozzarella, grated

½ cup finely chopped cornichons

2 spring onions, finely sliced

2 tbsp chopped dill

1 x 400g can chickpeas, drained and rinsed

Extra dill to garnish

DRESSING

¼ cup olive oil

3 tbsp white balsamic vinegar

2 tsp Dijon mustard salt and ground white pepper to taste

¼ cup grated parmesan cheese

METHOD

1. In a large bowl, toss together smoked chicken, lettuce, parsley, dill, sun dried tomatoes and mozzarella.

2. In a smaller bowl, mix together cornichons, spring onion and dill.

3. Place prepared chickpeas in another small bowl,

4. Using a screw top jar to make the dressing, place olive oil, vinegar, mustard and seasonings into the jar, shake to combine.

5. Take 3 tbsp of dressing and mix through chickpeas.

SERVES 6 - 8

PREP TIME - 15 MINS

With an elegant, stylish and undulating palate, juicy acid

6. Now add parmesan to the remaining dressing and shake to combine. Toss dressing through lettuce salad mix.

7. Select a serving plate with a lip and place a 20cm cake ring on the plate to form the salad in.

8. Start with the lettuce salad, place into the ring and pack firmly.

9. Next layer; scatter the chickpeas over the salad.

10. Place a plate on top of the salad and press down gently.

11. Scatter the cornichon and spring onion mix over the top of the chickpeas.

12. Carefully lift the cake ring up to disclose your delicious stacked salad, garnish with dill and serve immediately.

SERVES

PREP TIME - 10 MINS

COOKING TIME - 10 MINS

GLUTEN FREE

GRILLED

INGREDIENTS

3 large yellow peaches, halved with stone removed

1 x 60g packet baby rocket leaves

8 slices prosciutto

¾ cup goat curd

Sea salt and cracked black pepper

¼ cup sticky balsamic vinegar

2 tbsp honey

METHOD

1. Preheat grill to high heat, lightly oil the cut face of each peach half and grill for 1 minute to achieve grill marks but keeping peaches firm. Remove from grill, set aside.

2. Place rocket leaves on platter, then add grilled peaches, tuck prosciutto in between and add dollops of goat curd. Season with salt and pepper.

3. Mix balsamic and honey together, just prior to serving drizzle over the salad.

and salad Peachesprosciutto

Bursting with millions of tiny bubble and strawberry flavours. The palate is soft and creamy, making this wine perfect for any celebration

To drink

INGREDIENTS

SALAD

FTomatosalad HEIRLOOM

1 kg mixed heritage tomatoes, colour and size

¼ cup small basil leaves

2 tbsp roughly chopped whole almonds

Sea salt flakes and cracked black pepper to season

DRESSING

1 cup Greek yoghurt

2 tbsp finely chopped whole almonds

¼ cup olive oil

1 tsp horseradish

1 tsp Worcestershire sauce

Squeeze of lemon juice

Sea salt and ground white pepper to taste

Olive oil to drizzle

METHOD

1. In a bowl, mix together yoghurt, almonds, olive oil, horseradish, Worcestershire sauce and lemon juice.

2. Season to taste with salt and pepper. Set aside.

3. Cut tomatoes into slices or halves.

4. Spread yoghurt dressing onto a large platter; arrange tomato slices on top of the dressing.

5. Scatter with almonds, salt and pepper and a light drizzle of olive oil. Finish with basil leaves.

Bright and juicy fruits coat the palate and are balanced by pepper and sweet spices. Medium-bodied in structure with great complexity and lovely silky tannins which flow through the fruity, peppery and spicy finish.

SERVES 6

PREP TIME - 20 MINS

VEGETARIAN

cucumber salad Honeydew summer

INGREDIENTS

DRESSING

Place the following ingredients in a screw top jar. Shake to combine dressing, set aside until ready to serve.

Juice and zest of 1 lemon

1 stalk lemongrass, very finely sliced

¼ cup olive oil

1 tbsp honey

½ tsp sea salt

½ tsp cracked black pepper

SALAD

1 large honey dew, seeded and cut into balls using a melon baller

1 large Lebanese cucumber, cut into small balls with a small melon baller

½ small red onion, peeled and finely sliced

¼ cup small mint leaves

1 stalk lemongrass, very finely sliced

REFRESHING

Generous bouquet of white florals, lychee and rosewater. A generous palate with bright acidity and a pithy texture comes with flavours of nashi pear and rosewater with some pretty confected notes.

METHOD

1. In a large bowl, add honeydew melon, cucumber and red onion. Toss to combine, then arrange on a serving platter or bowl.

2. Scatter with mint leaves and sliced lemongrass.

3. Just prior to serving, drizzle the salad lightly with dressing. Serve extra dressing in a jug on the side.

The South Australian Premier’s Food and Beverage Industry Awards are recognised as the benchmark for excellence and best practice in the food and beverage manufacturing industry. Congratulations to the following South Australian businesses, brands and people:

Business Excellence Award

Sponsored by Foodland Supermarkets

• Good Country Hemp

• Golden North Ice Cream

Primary Producer Award

Sponsored by Foodland Supermarkets

• Kytons Bakery

• Beerenberg

Food South Australia is supported by the State Government with $1 million of funding over four years, in an Industry and Government collaboration managed through the Department for Trade and Investment, designed to assist industry growth.

Winners Under the Spotlight

New Product Award

Sponsored by Foodland Supermarkets

The New Product Award recognises food and beverage businesses that have demonstrated excellence in developing, or enhancing, and launching a food or beverage product into the market in the past year. Congratulations to:

GOOD COUNTRY HEMP

HEMP OIL CAPSULES + TURMERIC

Good Country Hemp have been manufacturing hemp products in South Australia since 2018, producing premium quality hemp foods recognised for their health benefits. Easy to digest and naturally high in protein, their new Hemp Oil Capsules + Turmeric have the added benefit of anti-inflammatory and antioxidant properties. Now available in Foodland stores.

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 the following businesses and products who have taken out the top spots in these categories:

Consumer Award

Sponsored by Foodland Supermarkets

The Consumer Award is the chance for South Australian food and beverage businesses to be recognised by the people who love them the mosttheir customers! Congratulations to:

KYTONS BAKERY

Golden North Ice Cream have been producing ice cream since 1923 and this year celebrate 100 years of manufacturing in SA’s mid-north. Their new dairyfree Sorbets are made with only the highest quality ingredients and are available in three delicious flavours - Lemon, Mango and Raspberry. Now available in Foodland stores.

Kytons Bakery have been baking in South Australia since 1938, using the best ingredients, following traditional recipes and taking great care in the baking process, delighting their customers with their range of homemade style products. They are this year’s people’s choice for businesses with less than 15 full time equivalent staff. Kytons products are available now in Foodland stores.

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 this year’s people’s choice for businesses with more than 15 full time equivalent staff. Beerenberg products are available now in Foodland stores.

BEERENBERG

AlmondBiscotti Marias

MAKES 100 PIECES APPROXIMATELY

PREP TIME - 25 MINS

COOKING TIME - 45 MINS

*Strega – an Italian herbaceous liqueur. Traditionally served as an after dinner digestive. Adding Strega to your biscotti gives a more complex flavour profile, however if you take the option

Strega,ItalianLiqueur

INGREDIENTS

450g self raising flour

300g raw caster sugar

6 eggs lightly beaten

zest of 1 large lemon

80ml Strega liqueur (optional)*

500g whole almonds

METHOD

1. Preheat oven to 180°C fan forced. Line two baking trays with baking paper.

2. Mix together flour, sugar, eggs, lemon zest and Strega in a bowl until combined. Then add almonds, mix again.

3. On a floured workbench take a large handful of mixture, and roll into a log.

4. Place the prepared logs on baking tray, leaving 3cm apart.

5. Bake for 20 to 25 minutes or until golden, remove from oven and leave to cool.

6. Lower oven temperature to 110°C.

7. Using a serrated knife, slice logs into 1cm thick slices, lay flat, cut side down on lined baking trays. Bake for a further 25 minutes until crisp, be careful not to burn.

8. Cool on wire rack then store in an airtight container.

THIS MONTH’S

Recipes

Dinners / Christmas Mains

Roast Turkey with festive Couscous Stuffing

Crumbed Latchet Tacos

Home Made Burgers

Fresh Salmon Poke Bowl

Za’atar Lamb and Pea Salad

Buttermilk Crumbed Chicken Drumsticks ��

Mrs Romeo’s Stuffed Eggplant

Grilled Southern Rock Lobster with Celeriac Remoulade

Sweet Mustard and Cinnamon Christmas Ham

Barramundi and Macadamia

Sando

Peppernut Christmas Cookies

Reindeer Cupcakes

Mango + Vanilla Yoghurt Popsicles

Home Made Marshmallow with Raspberry ��

Rainbow Fresh Rocket, Spinach and Cherry

Summer Salad

Mushroom Carpaccio and Walnut Salad

Smoked Chicken, Lettuce and Chickpea Salad

Grilled Peaches and Prosciutto Salad

Heirloom Tomato Salad

Sumer Honeydew Cucumber Salad

For all advertising enquiries please contact:

Stavroula Tsapaliaris

Phone: (08) 8159 7718

Email: stav.tsapaliaris@foodlandsa.com.au

Please forward any queries about this magazine to

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