Foodland Magazine - Summer 2024 by Foodland Supermarkets

PEACH, TOMATO & BURRATA SALAD (PAGE 20)

Welcome

TO THE SUMMER 2024-25 EDITION OF FOODLAND’S MIGHTY MAGAZINE!

Your one-stop guide to everything delicious, local, and festive here in South Australia. As we dive into the holiday season, we’re thrilled to bring you a collection of mouthwatering recipes and stories that celebrate both the tastes of the season and the spirit of our beautiful state.

Inside, you’ll find a hearty mix of Christmas classics and sizzling BBQ ideas, perfect for those long summer nights. Our recipes also look forward to Chinese New Year, plus we have an entire spread dedicated to mangoes (because what’s an Aussie summer without them?).

We’re excited to tell you the story of Eudunda Farmer’s Foodland, dedicated to serving South Australian communities. And for those keen to explore, take a trip with us through the Fleurieu Peninsula, where we highlight local spots you won’t want to miss.

We’ve also rounded up the top picks for ice creams and milkshakes, keeping you cool all summer long. Avocado toast is on the menu, and it won’t hurt your hip pocket, with Foodland’s Peculiar Picks Adorable Avocados, you’ll be enjoying their deliciousness all summer long.

Plus, don’t miss our top picks for Christmas stocking stuffers this year, keeping all members of the family happy with ideas for last-minute gifts and holiday cheer.

So grab a cuppa, sit back, and enjoy Foodland’s MIGHTY Magazine. Here’s to a season full of good food, great company, and the best of South Aussie living!

The Foodland Magazine Team

RoastChicken with Hasselback Potatoes

Foodland Spreads Christmas Cheer

Every clown needs to be fuelled before the big show! Foodland is proud to have provided the delicious breakfast for all participants on the morning of the 2024 National Pharmacies Christmas Pageant! It was a wonderful day spent spreading Christmas cheer amongst the South Aussie community!

Community News

Congratulations Minlaton Foodland

We are thrilled to share that Minlaton Foodland has officially opened the doors to their brandnew store with the same great service! Vicki Love and the Minlaton team warmly welcome the Yorke Peninsula community and holidaygoers to their fresh new store. With double the capacity of their old store, customers get more range, more stock and ease of access, making the one-stop-shop a breeze!

Get On the Ball with Foodland

Foodland is proud to be partnering with Adelaide United, Adelaide 36ers and The Adelaide Football Club to support South Aussie kids in sport. Foodland and key supplier partners will be providing kids with equipment needed for groundroots kids-sports, encouraging kid’s participation and helping them to stay active.

Adelaide Fringe X Foodland 2025 Tote Bags

It’s that time of year again and South Australia will come alive with all things entertainment and creativity at the Adelaide Fringe Festival! Foodland’s limited edition collectable tote bags will be available in-stores once again from January, featuring the talented John Pedder’s artwork Are We Nearly There Yet. Part proceeds from every bag sold will be donated to Arts Unlimited, Adelaide Fringe’s Foundation which benefits artists, venues, communities.

Vicki Love and family

and FlavourfulChristmas recipes

What better way to celebrate the festive season than with Primo’s seasonal Christmas selection

Choose from a selection of succulent Primo Reserve half leg hams or pork loin portions to create meals that will elevate your Christmas spread and bring the family holiday joy. Perfectly paired with our delicious spiced pineapple relish!

Ham with spiced Smokedleg pineapple relish

GRAB A SHARP CARVING KNIFE, SLICE AS THIN OR THICK AS YOU’D LIKE, AND SIMPLY ENJOY AS IS!

spiced pineapple relish

PREP TIME 10 MINS

COOKING TIME 70 MINS

INGREDIENTS

1 tbsp olive oil

1 onion, finely chopped

1 tsp grated ginger

1 tsp coriander seeds, lightly crushed

1 tsp turmeric

1 large pineapple, cut into 2cm cubes

½ cup sugar

½ cup apple cider vinegar

¼ cup brandy

METHOD

1. Heat a medium saucepan over med/ high heat. Add olive oil and onion and sauté until softened.

2. Add ginger, coriander seeds and turmeric and cook until fragrant. Add pineapple, sugar, vinegar and brandy, bring to the boil then simmer for about an hour.

3. Place the relish into a jar, seal and store in the refrigerator.

Apple Chutney Cranberry

PREP TIME 5 MINS

COOKING TIME 35 MINS

INGREDIENTS

350g frozen cranberries

½ cup dried cranberries

½ cup sultanas

1 granny smith apple, finely diced

½ cup brown sugar

½ cup apple juice

¼ cup apple cider vinegar

1 cinnamon stick

1 star anise

2 cloves

METHOD

1. Place all the ingredients into a medium saucepan and bring to the boil.

2. Simmer for 30 minutes or until the cranberries have burst and broken down.

3. Place the chutney into a jar, seal and store in the refrigerator.

All turkeysSteggles are raised Festive without the fuss. in large barns and are free from any added hormones.

For over 100 years Steggles has placed quality at the forefront of everything they do. Their aim is to produce the best of Australian poultry without any compromises or shortcuts. They pride themselves on advanced farming and breeding programs, high standards of animal welfare, and processing technology.

It’s easy to impress with this Steggles Turkey Breast Roast, already marinated, sprinkled with herbs and in a convenient cooking tray. Steggles Turkey Breast Roast makes a great addition to any Christmas table.

Turkey

with cranberry apple chutney breast roast

STEGGLES

Turkey Breast Roast1kg

Ferguson Australia Southern Rock Lobster

South Australian Rock Lobster is on the menu this Christmas, with Foodland securing new season lobster just in time for Christmas. Lobster with tarragon mayo salad and watercress is quick to prepare and perfect for a summer lunch with family and friends. Ferguson Australia lobster is packaged and branded to ensure that quality is maintained.

INGREDIENTS

Find them in sizes 0.45kg - 1.5kg at the Foodland Deli Counter.

Offering vibrant notes of fresh strawberries, raspberries, and citrus zest, with delicate hints of rose petals, light florals, and a crisp, refreshing finish of lively bubbles. TO dRInk PREP TIME 5 MINS

½ cup tomato sauce

½ cup mayonnaise

1 tsp dijon mustard

1 tsp horseradish

1 tsp Worchestershire sauce

1 tsp lemon juice

¼ tsp salt

Sriracha, optional

METHOD

1. Mix all the ingredients, except the Sriracha, together in a small bowl.

2. To serve, place in a small bowl, adding a swirl of Sriracha if desired.

Cocktail Sauce

SOUTHERN

RockLobster WITH cocktail sauce

SERVES 4 AS SHARED ENTREE

PREP TIME - 45 MINS

COOKING TIME - 10 MINS

Butterflied WITH ChermoulaPrawns

INGREDIENTS

1kg whole green prawns 16-20, butterflied & cleaned

1 3 cup coriander leaves & lemon wedges to serve

CHERMOULA

1 bunch coriander

4 garlic cloves, finely chopped

1 tsp minced ginger

2 tbsp paprika

1 tbsp cumin

1 tsp sea salt

¼ cup olive oil

2 tbsp lemon juice

AIOLI

1 whole egg

2 garlic cloves, minced

2 tsp lemon juice

½ cup vegetable oil

½ cup olive oil

Sea salt

Vibrant citrus and green apple flavours, complemented by delicate pear and floral notes. Its crisp acidity is balanced by subtle brioche and almond undertones, with a refreshing, dry finish.

METHOD

1. Mix the chermoula ingredients together in a small bowl.

2. Liberally brush the chermoula onto the prawn meat and allow to marinate for at least 30 minutes.

3. Place egg, garlic and lemon juice in the jug of stick blender, add both oils and allow to settle for 30 seconds.

4. Place the stick blender onto the bottom of the jug, switch it on and slowly tilt and lift the blender as the aioli begins to form. Continue to blend until emulsified, season with sea salt.

5. Heat a large frypan over med/ high heat, place the prawns into the pan in a single layer, fleshside up, and cook until charred and the meat is opaque.

6. Serve prawns with the aioli with a little chermoula swirled through, coriander and lemon wedges.

FIRST LINEUP FEATURING TICKETS ON SALE NOW

3% AUS • 47SOUL PALESTINE / JORDAN • ana carla maza CUBA • Andrew Gurruwiwi Band AUS • BALA DESEJO BRAZIL • BANGARRA DANCE

THEATRE - the light inside AUS • Bonny Light Horseman USA • Chris Kamu’ana Rohoimae SOLOMON ISLANDS • Cie Paris Benares - Chamôh FRANCE • delgres FRANCE • DJ PAULETTE UK • THE Dream Engine - Heliosphere UK • DUO RUUT ESTONIA • Durand jones & the indications USA • ELA MINus COLOMBIA • Eleanor Jawurlngali AUS • Elsy Wameyo KENYA • Emily Wurramara AUS • Etran de l’Aïr NIGER • GORAN Bregovic & his wedding & FUNERAL BAND SERBIA • Hewa Rwanda RWANDA / SENEGAL •

JOHN GRANT USA • THE JOY SOUTH AFRICA • KHRUANGBIN USA • Lindigo RÉUNION • The Lofty Mountain Band AUS • MAjnun SENEGAL • The Mande spirit AUS •

MARIZA PORTUGAL • Miss Kaninna AUS • Ngaiire PNG / AUS • NILS FRAHM GERMANY • Nitin Sawhney UK • norsicaa UK / AUS • O.ta.i.ko Za Myojin JAPAN • PJ HARVEY UK • QUEEN OMEGA TRINIDAD & TOBAGO • restless dance THEATRE - Seeing through darkness AUS • Satish Vyas & U Rajesh INDIA • SHABAKA UK • Silent Observers AUS • SUN RA ARKESTRA USA • TALISK SCOTLAND • Trio da Kali MALI • UPK allstars AUS • WRONG WAY UP SOUTH SUDAN / AUS • Yoann Bourgeois Art Company - The unreachable suspension point FRANCE BOTANIC PARK / TAINMUNTILLA ADELAIDE / TARNTANYA

DISCOVER MORE

The Local Cellars brand may look a little familiar to some, that’s because since its launch in 2022, stores have been popping up across the state. From Renmark to Norwood and from Balaklava to Kingston the Local Cellars store network brings together great value, community focus and a proudly independent nature with the passion of sourcing great products including an extensive range of wines, spirits, and beers from South Australia to regions all over the world.

LOCAL CELLARS RENMARK - 25 RAL RAL AVENUE, RENMARK 5341 (08) 8586 4269

LOCAL CELLARS BANQUET FOOD & WINE - 990 PORT ROAD, ALBERT PARK SA 5014 (08) 8268 1652

LOCAL CELLARS BALAKLAVA - 4 WALLACE STREET, BALAKLAVA 5461 (08) 8862 1840

LOCAL CELLARS NORWOOD - PARADE CELLARS, 161 THE PARADE NORWOOD SA 5067 0401 802 900

LOCAL CELLARS KINGSTON - Royal Mail Hotel - 10 Hanson St, Kingston SE SA 5275 (08) 8767 2002

LOCAL CELLARS YORKETOWN - 6 CHARLES STREET, YORKETOWN SA 5576 (08) 8852 1111

LOCAL CELLARS CAMPBELLTOWN - 610 LOWER NORTHEAST ROAD, CAMPBELLTOWN SA 5074

LOCAL CELLARS LITTLEHAMPTON - 85 PRINCES HWY, LITTLEHAMPTON SA 5250 COMING SOON

Peach, SALAD Burrata Tomato

INGREDIENTS

2 peaches

300g assorted tomatoes

1 burrata

½ red onion, thinly sliced

Sea salt & cracked black pepper

½ cup basil leaves

DRESSING

½ garlic clove, minced

¼ cup olive oil

2 tbsp white wine vinegar

1 tsp honey

PROSCIUTTO CRUMB

1 tbsp olive oil

2 slices prosciutto, finely chopped

½ cup fresh breadcrumbs

METHOD

1. For crumb, heat a small frypan over medium heat, add oil and prosciutto, cook for two minutes, add breadcrumbs and cook for a further five minutes or until toasted.

2. Mix together the dressing ingredients in a small bowl and season with salt & pepper.

3. Cut the peaches and tomatoes into bite sized pieces and arrange on a serving platter.

4. Add the burrata, scatter over the sliced onion and season.

5. Just before serving, pour over the dressing and scatter with prosciutto crumb.

Crisp notes of green apple and pear, bright citrus flavours, subtle floral hints, and refreshing acidity, creating a light, clean finish that is perfect for warm days.

Make vegetarian by skipping the prosciutto crumb

PREP TIME 20 MINS

COOKING TIME 10 MINS

CRISPY ROAST POTATOES

WITH CREAMY DILL DRESSING

INGREDIENTS

1kg Low Carb Potatoes

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp Italian herbs

Sea Salt ﬂakes & black cracked pepper, to season

CREAMY DILL SAUCE

200g crème fraiche

2 tbsp wholegrain mustard

¼ cup of water

1 tbsp honey (optional)

Handful of chopped dill & chives

METHOD

1. Preheat oven to 210°C. Line a large baking tray with baking paper.

2. Peel the potatoes and cut them into small chunks and place on the baking paper. Sprinkle with olive oil, garlic and herbs and toss to combine. Season well with sea salt and pepper.

3. Roast in the oven for 25–30 minutes (toss potatoes half way through cooking time to ensure they are cooked evenly). Cook until golden brown and soft in the inside.

4. In the meantime make the dressing. Combine all the ingredients in a jug and whisk to combine.

5. Place the potatoes in a large bowl to serve. Drizzle with the dressing and garnish with dill and chives.

AVAILABLE IN LOW CARB, MASHING & CHIPPING 1.5kg BAGS FROM SELECTED INDEPENDENT SUPERMARKETS AND QUALITY GREENGROCERS, EXCLUDING WA & TAS.

SERVES 4 AS A SIDE

PREP TIME 15 MINS

COOKING TIME 25 MINS

INGREDIENTS

2 tbsp olive oil

½ onion, finely diced

FESTIVEStuffing Salad F

METHOD

2 celery sticks, finely diced (inner leaves reserved for garnish)

2 garlic cloves, finely chopped

6 streaky bacon rashers, finely chopped

1 tbsp finely chopped thyme

1 tsp dried oregano

2 cups cooked pearl barley

200g Brussels sprouts, finely sliced

1 3 cup dried cranberries

Zest and juice from 1 lemon

Sea salt & cracked black pepper FOR CANDIED WALNUTS

1 cup walnuts

¼ cup white sugar

1 tbsp butter

½ tsp sea salt

Zesty citrus notes of lime and lemon, with crisp green apple and floral hints. Subtle minerality, a touch of honey, and refreshing acidity provide a balanced, clean finish.

1. For candied nuts, place all ingredients in a small saucepan over medium heat.

2. Cook for five minutes, stirring frequently, until nuts are coated.

3. Spread onto a baking paper lined tray to cool. Set aside.

4. Heat a large frypan over med/ high heat, add olive oil, onion, celery and garlic and sauté for 5 minutes.

5. Add bacon and sauté for 5 minutes, add thyme and oregano and sauté for 2 minutes.

6. Add pearl barley, mix through and cook for two minutes to allow the flavours to absorb.

7. Place the mix in a large bowl and allow to cool.

8. Just before serving, mix through Brussels sprouts, cranberries, lemon zest and juice. Season to taste with salt and pepper and garnish with celery leaves and candied walnuts. TO dRInk

INGREDIENTS

3 packets raspberry jelly

2 punnets raspberries

½ cup raspberry jam, melted

300ml thickened cream

2 tbsp caster sugar

1 tsp vanilla extract

1 cup store bought mini meringues

1 bar nougat, roughly chopped

2 tbsp freeze dried raspberries

WHITE CHOCOLATE CREAM

250ml milk

250ml thickened cream

4g powdered gelatine

25ml water

3 egg yolks

50g caster sugar

360g white chocolate, roughly chopped

WHITE CHOCOLATE CURLS

180g premium white chocolate

VANILLA SPONGE

200g caster sugar

200g unsalted butter, softened

4 eggs

200g self raising flour

1 tsp baking powder

2 tbsp milk

1 tsp vanilla extract

METHOD

1. For white chocolate cream, place the gelatine and water in small bowl and allow to bloom.

2. Bring the milk and cream to the boil in a medium saucepan.

3. Meanwhile, whisk egg yolks and sugar in a medium bowl, then pour over the hot cream mixture, whisking continuously.

4. Pour the mix back into the saucepan and simmer until thickened,

5. Place the white chocolate and gelatine into a large bowl and pour over the hot mixture, whisking until smooth.

6. Place into a container and cover the surface of the cream with clingfilm. Refrigerate overnight to set.

7. Make the raspberry jelly according to packet instructions, pour into a trifle bowl and allow to set overnight.

8. For chocolate curls, gently melt chocolate in a bowl set over pot of simmering water.

9. Spread the melted chocolate thinly onto the surface of an upturned baking tray with a palate knife and allow to set at room temperature (about 2 hours).

10. Drag a knife along the surface of the chocolate at about 45 degree angle to form curls. Store in the refrigerator.

Chocolate Trifle Raspberry White

11. Meanwhile, for sponge, preheat oven to 170C and grease two 20cm round cake tins.

12. Beat together the sponge ingredients in a stand mixer until a smooth batter forms.

13. Divide the mix equally between the two cake tins and bake for 20 minutes or until golden and cooked through. Cool on a wire rack.

14. To assemble, cut the sponge to fit snugly in the trifle bowl. Add the first sponge layer and brush liberally with raspberry jam, followed by a layer of raspberries.

15. Whisk the white chocolate cream in a bowl and spoon on top of the raspberries.

16. Add the second sponge layer and brush with jam. The trifle can be stored in the refrigerator overnight at this stage,

17. Just before serving, whisk the cream, sugar and vanilla to firm peaks and spoon it on top of the sponge.

18. Decorate the trifle with meringue, nougat, chocolate curls and a dusting of freeze dried raspberries.

SERVES 10 - 12

PREP TIME - 2 HOURS

COOKING TIME - 60 MINS IN A HURRY? YOU CAN PURCHASE PRE-MADE SPONGE CAKE AT YOUR LOCAL FOODLAND!

3 Season WHAT’ S IN SOUTH SEAFOOD 1 VEG

This season, we look forward to enjoying fresh Lukina Lukin South Australian King Prawns at our table, Ferguson Southern Rock Lobster, as well as an array of other seafood including Australian Rainbow trout, barramundi, salmon, South Aussie garfish and more! Get grilling and give our marinated salmon

Wkicking off, we’ve been enjoying an array of berries including sweet jumbo blueberries, fresh raspberries and juicy blackberries. We are welcoming abundant crops of South Aussie strawberries, which are known for their delicious flavour and sweetness. There is also an abundance of sweet mangoes coming through, with the Northern Territory mangoes coming to an end and an influx of Queensland mangoes in-store. Be sure to get great bang for your buck with Foodland’s Peculiar Picks Mischievous Mango 4 Packs!

Tand capsicum. Make the most of sweet tomatoes with our peach, tomato & burrata salad recipe on page 20. There is also an abundance of leafy greens including rocket, spinach, lettuce, and Asian greens.

MEAT

As Christmas approaches there will be a variety of hams in abundance at your local Foodland. From leg ham, boneless portions and mini portions. Be sure to look for the pink Australian Pork logo, or even better the South Australia logo to support local meat production and reduced food miles.

As the season progresses there will be a continual abundance of stone fruit including nectarines, peaches, apricots, plums and cherries. These fruits are heavily weather dependent so timings of ripening can vary. We can also look forward to melon varieties including watermelon, rockmelon and honeydew melon, why not try these in salads to add some sweetness and try our grilled watermelon recipe on page 45!

There are many delicious turkey options from whole turkeys and turkey thigh or breast roasts! Being barbeque season, it’s the perfect time to dust off the barbie and get grilling! You can’t go wrong with classic chicken and beef options, why not give our chargrilled porterhouse

SERVES 4 AS A SIDE

Baby Carrots &Pumpkin Maple Glazed

with Yoghurt Hazelnut Pesto

INGREDIENTS

1 small butternut pumpkin, sliced into wedges

2 bunches baby carrots, scrubbed

3 tbsp olive oil

2 tbsp maple syrup

Sea salt & cracked black pepper

½ cup Greek yoghurt

¼ cup chopped toasted hazelnuts

Pea sprouts to garnish

HAZELNUT PESTO

1 garlic clove

¼ cup toasted hazelnuts

2 cups parsley leaves

¼ cup olive oil

1 3 cup grated parmesan

METHOD

1. Preheat oven to 200°C and line two oven trays with baking paper.

2. Toss the pumpkin and carrots with olive oil and maple syrup and season with salt and pepper.

3. Spread out in a single layer onto the oven trays and roast until tender and lightly browned.

4. Meanwhile, for the pesto, place the garlic and a pinch of salt into a food processor, blitz until roughly chopped, add hazelnuts and blitz until a rough paste forms.

5. Add parsley, process until finely chopped then drizzle in the olive oil to emulsify.

6. Add parmesan and pulse to combine.

7. To serve, spread yoghurt onto the base of a serving platter. Add dollops of pesto and swirl through.

8. Top with the vegetables and garnish with chopped hazelnuts and pea sprouts.

Foodland

FruitPiesMince

with Double Cream & Spiced Brandy Marmalade Sauce

MARMALADE INGREDIENTS

1 cup marmalade

2 tbsp brandy

1 cinnamon stick

1 clove

Pinch of nutmeg

METHOD

1. Bring the marmalade, brandy, spices and 2 tbsp water to a simmer in a small saucepan set over medium heat.

2. Simmer for 5 minutes. Set aside to cool.

3. Serve Foodland Fruit Mince Pies with a dollop of double cream and top with a generous teaspoon of brandy marmalade.

SERVE WITH MINCE PIES

COOKING TIME 5 MINS

Peculiar Picks

Let’s talk about Adorable Avocados

F

What’s more satisfying than cutting into a ripe avocado that is going to perfectly top your toast, mash into a glorious guacamole or be diced into a to-die-for summer salad?

Hallelujah! Peculiar Picks Adorable Avocado season is here!

If you’re new to the Peculiar Picks story - Foodland introduced this innovative range in 2023 with the concept to support local Aussie farmers. This whole crop strategy sees customers across our network able to enjoy fresh fruit and vegetables with a slightly quirky exterior but delicious interior all at a great price. The added bonus? Peculiar Picks ensures our team is doing our bit to reduce food waste - so everybody wins!

James Gallo, Sandra Ceravolo and James Zervas at Avogreen Orchards, Atherton Tablelands QLD

Now we all know that summer is synonymous with BBQ’s with family and friends, relaxing holidays and an abundance of fresh, seasonal fruit and vegetables.

Classic prawn cocktails, Mexican feasts on balmy summer nights, chocolate avocado mousse, everyone’s favourite – smashed avocado on toast or simply enjoyed as nature intended them to be eaten! Foodland Peculiar Picks Adorable Avocados are the real hero for each of these familyfriendly meals.

The variety that you’ll see most often in our Peculiar Picks range?

Hass, Hass and more Hass.

avocados, the most sought after region is the Riverland. Moving through the summer season and to meet demand over the warmer months supply can also be found through Queensland and Western Australian growers.

In season and in strong supply locally in SA from August to December, this is when avocados are at their best both in taste and cost.

Foodland’s Fresh Manager

James Zervas said “The flavour and texture of the Hass avocado are always a winner. However, there is a still a small window of the season that only Australian Shepards are available. We pack quality produce into this range, that might be a little bigger or smaller, or the skin may have a blemish on it.”

The Peculiar Picks Adorable Avocado range supports several farmers from across Australia. As a priority, Foodland Supermarkets sources fruit from South Australia – for

Foodland’s Fresh Manager James is here to give you the top tip for identifying when your avocado is ripe for eating:

“Colour and feel are key to determining ripeness. Look for some darkening of the skin, usually a dark brown-black colour with a purplish hue, and most importantly fruit that yields to gentle pressure under the thumb.”

If you’re looking for a quick way to speed up the ripening process, simply place your avocado in a bowl or paper bag alongside a banana. The ethylene gases emitted from both fruits helps to ripen the avocado faster! How cool is science?

Whether you’re wanting to try an avocado face mask for all the natural health benefits or you’re keen to whip up something gourmet in the kitchen, make your next avocado a Peculiar Picks Adorable Avocado!

James Zervas, Foodland Fresh Manager

James Gallo, Third Generation Farmer, Avogreen Orchards

James Zervas, Foodland Fresh Manager

Cheese The Little Co.

Back to School

... words by fellow South Aussie student Carla Griffiths

Back to School Tips

Re-establish the school routine. Establishing routines before the first day back will ensure the time change is less stressful. Get new school supplies! There is nothing like the excitement of a fresh set of pencils, pens and highlighters. Eat healthy! Focus on whole foods to fuel your body, putting your right foot forward to learn and function at your best! Develop a healthy sleep routine! Getting the right amount of sleep is key for a good day at school.

F o o d l a n d F u n n i e s

Jokes that will make your day as school starts back up again!

What did one pencil say to the other on the first day of school? Looking sharp!

Why did the Maths book look so sad? Because it had too many problems

Why did the kid eat their homework? Because their teacher said it was a piece of cake!

Where do pencils go on vacation?

Pencil-vania

Why did the obtuse angle get upset? Because it knew it would never be right

Multix Roasting & BBQ Tray

Enjoy stress-free outdoor entertaining with Multix Alfoil Roasting & BBQ Trays. These versatile trays are heat-resistant, strong and durable— making them perfect for grilling, baking or serving. Take summer entertaining to the next level whilst enjoying a mess-free experience.

Summer Outdoor J Living

Multix Garbage Bags

Whether you are entertaining at home or having a picnic at the park, Multix Garbage Bags have you covered when it comes to hassle-free, easy clean up. These durable, reliable and leak proof bags are a must have for an effortless outdoor celebration.

Summer is finally here, and it’s the perfect time to head outdoors! Whether you’re planning a camping adventure, a backyard party, or a laid-back BBQ with family and friends, we’ve rounded up the essential gear to make it all a breeze. With the right tools on hand, you can focus on enjoying the sunshine, keeping things tidy, and making memories that’ll last all season long. So head to your local Foodland, grab your essentials, and let’s make this summer one to remember—filled with laughter, great food, and zero hassle.

Multi-Purpose

BIC Lighters

BIC Multi-Purpose Lighters are reliable, easy-to-use tools designed for a variety of household tasks. Whether you’re lighting candles, grilling, or starting a fireplace, BIC’s long-lasting lighters provide a steady flame and comfortable grip for safe, precise use. Built with safety features and trusted BIC quality, they are a must-have for every home.

Mortein The Expert’s Power Gard range

Warmer months and longer days are perfect for those relaxed backyard barbies with friends and family, however this also means an increase in the number of unwanted pests. Don’t let these uninvited bugs ruin your fun. Prepare your home for summer entertaining with Mortein for complete protection against pests. Kill, prevent & protect with the expert’s PowerGard range.

MAKES 6

PREP TIME - 20 MINS

COOKING TIME - 10 MINS

Salmon SkewersMarinated with White Bean Dip

INGREDIENTS

600g skinless salmon fillets, cut into 2cm cubes

2 zucchinis, thinly sliced lengthwise

Olive oil

MARINADE

2 tbsp olive oil

2 garlic cloves, minced juice of 1 lemon

2 tsp dijon mustard

Sea salt & cracked black pepper

DRESSING

1 lemon, flesh finely diced

¼ cup finely chopped parsley

2 tbsp baby capers

¼ cup olive oil

DIP

400g cannellini beans, drained

¼ cup tahini

2 garlic cloves, roughly chopped

4 tbsp lemon juice

½ tsp sea salt

3 tbsp olive oil

METHOD

1. Mix together the marinade ingredients in a medium bowl, add the salmon pieces, mix thoroughly and set aside for 30 minutes.

2. Place the dip ingredients into a food processor and blitz until smooth.

3. Mix the dressing ingredients together in a small bowl.

4. Skewer the salmon pieces and heat a BBQ to high.

5. Drizzle the zucchini slices with oil, season with salt and pepper and grill for one minute on each side.

6. Grill the salmon, taking care not to overcook.

7. Serve the skewers drizzled with the dressing and the zucchini on the side.

I scream, you scream,

We all scream for

Stock up on our top-picks to cool down this summer

Get ready to chill out this summer with Foodland’s top picks for ice creams and refreshing drink ideas. With everything from creamy classics, fruity twists and fizzy refreshers, Foodland’s aisles have all you need to beat the Aussie heat. Perfect for beach days, backyard BBQs, or lazy afternoons, these icy treats and drinks will keep you cool and satisfied all season long. So swing by your local Foodland and stock up!

Golden North Simply Indulge or Giant Twins

At Golden North we believe the best ice cream starts with the freshest milk. Since 1923, farmers across country South Australia deliver their creamiest milk straight from farms to us. Then the real magic begins. We create delicious ice cream using the same traditional method used for over 100 years.

Bega Peanut Butter Milkshake

This Aussie fave is a pantry essential, especially when the kids are on the lookout for quick, tasty snacks. Whether slathered on toast or swirled into ice cream, Bega Peanut Butter brings a rich, nutty twist to all your summer staples. Want to take it up a notch? Try a peanut butter milkshake! Just blend milk, vanilla ice cream, and a big spoonful of Bega Peanut Butter (smooth for a silky texture, crunchy for a bit of bite), and you’ve got yourself a summer delight.

Did you know? Bega Peanut Butter is Aussie owned & made, being produced in Melbourne for over 55 years!

Schweppes Messina Drinks

Nothing beats the nostalgia and magic of a spider on a hot summer’s day! Give this spider a go with your fave vanilla ice-cream and the limited edition Schweppes X Gelato Messina sorbert-inspired soft drink! The perfect summer treat for you or the kids.

Bulla Lemon Curd Swirl or Chocolate Salted Caramel Slice

Introducing… Peters Saucy Drumstick

Drumstick Saucy Dulce De Leche

Lemon Curd Swirl Tub

Bursting with bright and zesty flavours, this creamy lemonflavoured ice cream with tangy lemon curd swirl is the ultimate refreshing treat, making it perfect for those warm summer days.

Chocolate Salted Caramel Slice Sticks

Indulge in the rich flavours of chocolate and salted caramel ice cream, paired with a luscious caramel sauce and a crunchy biscuit coating. These sticks are a decadent way to cool down and celebrate summer.

Layers of sweet cream and butter caramel flavours overloaded with a double dose of rich, gooey dulce de leche syrup and swirled throughout core.

Drumstick Saucy Strawberry

Refreshingly zingy and creamy strawberry flavour overloaded with a double dose of luscious strawberry syrup and swirled throughout the core.

Corn Ribs

L

A crisp, refreshing taste with tropical fruit notes, including passionfruit, mango, and citrus. Its light malt sweetness balances with a subtle hoppy bitterness and a smooth finish.

INGREDIENTS

4 corn cobs, husks removed

1 3 cup Perfect Italiano grated

Parmesan

2 tbsp finely chopped parsley

½ tsp smoked paprika

BUTTER

200g salted butter, melted

1 tsp smoked paprika

1 tsp cumin

1 tsp ground coriander

TO SERVE

Chilli sauce

Sour cream

METHOD

1. Heat a BBQ to high, melt the butter, add the spices and mix through.

2. Quarter the corn cobs lengthwise*, brush liberally with the seasoned butter and grill until charred.

3. Serve ribs sprinkled with Perfect Italiano grated Parmesan, parsley and smoked paprika with chilli sauce and sour cream on the side.

MAKES 16

TIME - 15 MINS

Porterhouse Chargrilled with Chimichurri

SERVES 2

PREP TIME - 15 MINS

COOKING TIME - 20 MINS

INGREDIENTS

2 porterhouse steaks

4 portobello mushrooms

8 thyme sprigs

4 spring onions

3 tbsp olive oil

Sea salt & cracked black pepper

CHIMICHURRI

½ cup chopped parsley

2 garlic cloves, finely chopped

2 red chilli, finely chopped

1 tsp dried oregano

2 tbsp red wine vinegar

½ cup olive oil

METHOD

1. Heat a BBQ to high and allow the steaks to come to room temperature, seasoning well with salt and pepper.

2. Meanwhile, mix the chimichurri ingredients together in a small bowl.

3. Season the mushrooms, drizzle with 1 tbsp olive oil, top with thyme and place onto the BBQ.

Summer BBQ

4. Brush the steak with remaining olive oil and grill until cooked to your liking.

5. Grill the spring onion while the mushrooms finish cooking and the steak is resting.

6. Carve the steak, plate with the spring onion and dress with chimichurri. Serve the mushrooms on the side.

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

MAKES 4

PREP TIME - 30 MINS

COOKING TIME - 30 MINS

INGREDIENTS

4 small chicken breasts

4 burger buns

2 avocado

1 3 cup mayonnaise

Sea salt & cracked black pepper

DRESSING

½ red onion, finely chopped

1 garlic clove, finely chopped

1 tbsp finely chopped parsley

2 tbsp apple cider vinegar

¼ cup olive oil

SLAW

½ cup each shredded white & red cabbage

1 carrot, coarsely grated

1 tbsp olive oil

1 tsp red vinegar

PERI-PERI SAUCE

2 red capsicum, roughly chopped

2 tomatoes, roughly chopped

1 red onion, roughly chopped

6 garlic cloves, roughy chopped

6 birds eye chilli, roughly chopped

¼ cup olive oil + extra to store

2 tbsp red wine vinegar

1 tbsp sugar

2 tsp sea salt

1 tsp smoked paprika

1 tsp dried oregano

Juice of one lemon

Vibrant citrus and floral hop aromas, balanced by malt sweetness. It has a crisp, refreshing finish with a light body, subtle caramel notes, and a slight bitterness.

J ChickenBurger Peri-Peri

METHOD

1. For peri-peri sauce, place all ingredients into a food processor and blitz until finely chopped.

2. Transfer into a medium saucepan and simmer for 20 minutes.

3. Add lemon juice, taste and adjust seasoning to taste.

4. Pour into a jar, cover with a 2cm layer of olive oil, seal and store in the refrigerator.

5. Mix together the slaw ingredients in a medium bowl and season to taste with salt and pepper.

6. Mash the avocado in a small bowl and season.

7. Mix 2 tsp of peri-peri sauce with the mayonnaise in a small bowl.

8. Slice each chicken breast in half horizontally, place between 2 sheets of clingfilm and pound with a meat mallet until of even thickness.

9. Marinate the chicken in peri-peri for at least 30 minutes.

10. Preheat a BBQ to high, grill the chicken until charred and cooked through and toast the burger buns.

11. To assemble, spread the avocado onto the bases, top with two pieces of chicken, followed by slaw, drizzle with mayonnaise and place the burger dome on top.

Watermelon, Radish, Cucumber,

INGREDIENTS

400g watermelon, cut into 2cm thick wedges

1 tbsp olive oil

8 radishes, thinly sliced

4 baby cucumbers, thinly sliced

100g pitted olives, roughly chopped

80g marinated feta

¼ cup mint leaves

Sea salt & cracked black pepper

DRESSING

½ red onion, finely chopped

1 garlic clove, finely chopped

1 tbsp finely chopped parsley

2 tbsp apple cider vinegar

¼ cup olive oil

SERVES 4 TO SHARE

PREP TIME 15 MINS

COOKING TIME 5 MINS

METHOD

1. Heat a BBQ to med/high and whisk the dressing ingredients in a small bowl.

2. Drizzle the watermelon with olive oil and place onto the grill until charred on one side, about 4 minutes.

3. Place the watermelon onto a serving plate with radish and cucumber.

4. Sprinkle over the olives, feta and mint.

5. Season with salt and pepper and drizzle over the dressing.

Find the range in your local foodland today!*

Sartori BellaVitano

Espresso – Hand rubbed with freshly ground espresso coffee beans for a natural match.

Balsamic – The sweet, tangy coating of Modena Balsamic marries with the natural flavours of the cheese and lingers on the palate.

Merlot – Bathed in red wine to deliver a delicious balance of fruit and creamy cheddar.

Whiskey – Smoky caramel and oak notes of world-famous Tennessee Whiskey!

Rosemary & Olive Oil Asiago – Nutty and fruity with hand rubbed rosemary and olive oil.

Herb & Garlic – Garlic, lemon zest, Aleppo Chili pepper, parsley, and extra virgin olive oil.

SartoriFlavours

In 1939, Paolo Sartori brought his Italian heritage to Wisconsin and founded Sartori Cheese. It was this passion for cheesemaking that sparked a successful family-run business that has thrived for generations.

Today, the company has welcomed the fifth generation to continue the family tradition as they continue to partner with local dairy farms to do one important thing: make great cheese.

Their famous BellaVitano range, cow’s milk cheeses that adds a hint of parmesan to a traditional full flavoured buttery cheddar are matured to perfection, for around 8 months. They are then soaked or hand-rubbed in an array of flavours that can be found at your local Foodland.

Sartori White Cheddar

Farmhouse – Combines sharp, savoury and buttery notes.

MonteAmorè – Smooth white cheddar with a hint of Parmesan.

Cherrywood Smoked – Naturally smoked, creating a symphony of sweet smoky notes.

*selected stores only.

MAKES 4

PREP TIME - 15 MINS

COOKING TIME - 20 MINS

INGREDIENTS

½ pineapple, cut into 8 wedges

½ cup brown sugar

¼ cup dark rum

¾ cup crushed ginger nut

biscuits

Zest from 1 lime

PANNACOTTA

8g gelatine leaves

350ml thickened cream

300ml milk

160g honey

Zest from 1 lime

400g yoghurt

METHOD

1. For pannacotta, place gelatine leaves in a bowl of cold water to soften.

2. Bring the cream, milk, honey and lime zest to the boil in a medium saucepan, add gelatine leaves (squeezed of excess water) and stir to dissolve the gelatine.

3. Stir through yoghurt, divide between 4 shallow bowls and refrigerate overnight to set.

4. Place the pineapple, sugar and rum into a ziplock bag and allow to marinate for 30 minutes.

5. Heat a BBQ to medium heat, skewer the pineapple wedges and grill until well charred on both sides.

6. Serve 2 skewers per bowl with a mound of crushed biscuit and lime zest.

Pineapple Rum Glazed with Pannacotta Gingernut

SERVES 10 - 12

PREP TIME - 45 MINS

COOKING TIME - 20 MINS

Mangomisu

FINGREDIENTS

6 eggs, separated

1 cup caster sugar

1 tsp vanilla extract

500g mascarpone

2 cups mango nectar

¼ cup limoncello

400g savioradi biscuits

2 mangoes, peeled & finely sliced

MANGO CURD

1 cup mango puree (from 1 large mango)

½ cup caster sugar

2 tbsp lemon juice

2 eggs

2 egg yolks

120g unsalted butter, cubed MACADAMIA PRALINE

150g macadamias

150g caster sugar

30ml water

METHOD

1. For the curd, whisk all the ingredients except the butter in a heavy based medium saucepan and stir over low heat until the sugar dissolves.

2. Add the butter, cube at a time, stirring continuously until thickened. Place into a container and chill in the refrigerator.

3. For the praline, toast macadamias for 5-10 minutes in a 160C preheat oven. Allow to cool, roughly chop and place onto a baking paper lined baking tray.

4. Place the sugar and water into a small saucepan over medium heat and simmer until golden.

5. Pour the toffee over the nuts, allow to cool before roughly crushing in mortar and pestle.

6. Whisk egg yolks and sugar on medium speed in a stand mixer for 10 minutes.

7. Add vanilla and mascarpone and whisk until just combined. Set aside and clean the bowl and whisk.

8. Whisk egg whites to stiff peak.

9. Fold the egg whites through the mascarpone mix in batches until just combined.

10. Place the mango nectar and limoncello into a shallow bowl.

11. Dip the biscuits briefly in the liquid and line the perimeter of a 22cm straight-edged bowl.

12. Place a third of the mascarpone mix into the base of the bowl and level with a spatula.

13. Add a third of the mango curd, level with a spatula and follow with a layer of dipped biscuits.

14. Continue layering, finishing with a mascarpone layer. Allow to set overnight in the refrigerator.

15. To serve, top with sliced mango, arranged decoratively and sprinkled with macadamia praline.

MangoCrepes

INGREDIENTS

1 cup milk

1 3 cup plain flour

¼ cup cornflour

¼ cup icing sugar

3 eggs

¼ tsp yellow food colouring, optional

200ml thickened cream

2 tbsp icing sugar

½ tsp vanilla extract

2 mangoes, peeled and cut into 10 equal sized pieces

METHOD

1. Place milk into a medium bowl, sift over the flour, cornflour and icing sugar and whisk to combine.

2. Add eggs and food colouring, if using, and whisk until smooth. Rest for 30 minutes.

3. Heat a 20cm nonstick pan over medium heat, lightly spray with cooking oil, add ¼ cup of batter, swirl to create a thin layer and cook for 30 seconds or until the centre is cooked through.

4. Flip onto a plate and continue with the remaining batter. Allow to cool.

5. Whisk the cream, icing sugar and vanilla to stiff peaks.

6. To assemble, place a heaped tablespoon of cream in the centre of a pancake, top with mango, fold in the sides of the pancake and roll to form a parcel.

7. Serve immediately.

THE PERFECT WAY TO ENJOY A FRESH JUICY MANGO. HAVE THEM AS A LIGHT DESSERT OR AN ENDING TO LUNCH

MAKES 10 PREP TIME 20 MINS

COOKING TIME 20 MINS

Sticky RiceMango

SERVES 4

PREP TIME 1 HOUR

COOKING TIME ABOUT 30 MINS

INGREDIENTS

1½ cups glutinous rice

1 cup coconut milk

2 tbsp white sugar

½ tsp salt

2 mangoes, cheeks peeled & thinly sliced

½ cup toasted coconut flakes

2 tbsp toasted black & white sesame

SAUCE

1 cup coconut milk

4 tbsp white sugar

½ tsp salt

2 tsp cornflour

METHOD

1. Rinse rice well, place into a microwave safe bowl, cover with 1¾ cups of warm water and allow to soak for one hour.

2. Cover the bowl and microwave on high for 3 minutes, stir well and microwave for another 3 minutes.

3. The water should be absorbed and the rice is translucent, otherwise, microwave for another 3 minutes.

4. Meanwhile, mix together the coconut milk, sugar and salt in large bowl.

5. Place the cooked rice into the bowl and stir to mix through the coconut milk mixture. Set aside to absorb for 30 minutes.

6. Meanwhile, make the sauce. Place the coconut milk, sugar and salt into a small saucepan. Bring to the boil. Dissolve the cornflour in a little water, add to the sauce and simmer until thickened.

7. To serve, tightly pack the rice into a small round bowl and invert into a serving bowl.

8. Place the sliced mango on the side and drizzle with the sauce.

9. Garnish with toasted coconut and sesame.

with Discover Fleurieu EXPLORING SA

Just one hour south of Adelaide, a visit to the Fleurieu Peninsula delivers mouth-watering cuisine, world-class wines, stunning scenery and endless fun! Here’s our guide to some of our favourite places to eat, drink, stay, and play on your next visit!

DO: BIG DUCK BOAT TOURS

For a thrilling adventure, hop on a Big Duck Boat Tour and explore the magnificent coastline of the Fleurieu Peninsula. Departing from Victor Harbor or Wirrina, the tours offer a unique perspective of the region’s rugged cliffs, secluded beaches, and abundant marine life. Keep your eyes peeled for seals, dolphins, and even whales when the season is right! The knowledgeable guides provide insights into the local wildlife and geology, making this an exciting yet educational experience for all ages.

Big Duck Boat Tours

Big Duck BoatTours

EAT: LAKE BREEZE

If you’re looking for an unforgettable dining experience with a view, Lake Breeze should be at the top of your list. Located in Langhorne Creek, the restaurant has a focus on seasonal, locally sourced ingredients and the meals are best enjoyed outdoors on the terrace. Opt for the coconut and lemongrass grilled pork belly with lychee salad, salt and pepper squid, or their signature mushroom and parmesan arancini. If you can’t decide what to choose from the menu, why not select the Chef’s Feed Me experience… they’ll even pair the wines for you!

DRINK: CORIOLE WINERY

For wine lovers, a visit to Coriole is a must. Situated in the heart of McLaren Vale, Coriole is renowned for its worldclass wines, particularly its Shiraz, Sangiovese, and our fave Chenin Blanc. The cellar door offers tastings of their premium range, and the sprawling vineyards provide a stunning backdrop for enjoying a glass or two. Enhance your tasting with a gourmet platter featuring regional cheeses, olives, and house-made bread. Bliss!

STAY: DIVINE DOMES

Love is in the air at Divine Domes! Perfectly positioned to take in the view of the expansive vineyards, the property features four unique domes that are next-level luxe! Wake up to panoramic views of lush vines, unwind in your private claw-foot bath on the deck and indulge in a wine tasting or two at one of the many local cellar doors. Divine Domes is a slice of heaven in the heart of McLaren Vale wine country and the ultimate romantic getaway!

EXPERIENCE: FLEURIEU FOOD AND WINE

If you’re looking for the perfect way to spend an afternoon, Jackie and John from Fleurieu Food and Wine can make it happen! These guys are the hosts with the most and their tasting events are sure to delight even the fussiest palate. From cheese and wine pairings to high tea packages and even a cooking demonstration focused on chilli, they’ve got something for everyone!

SHOP: WILLUNGA FARMER’S MARKET

For the ultimate shopping experience and the freshest produce in town, you can’t go past the Willunga Farmer’s Market. Open every Saturday morning rain, hail or shine, you will find a plethora of local producers at the market showcasing the best of the Fleurieu! Grab a coffee on arrival and wander the stalls as you shop for locally produced cheeses, olive oil, fruit, veg, baked goodies and even gin!

SURF: OCEAN LIVING SURF SCHOOL

For those who love the ocean and want to learn how to ride the waves, Ocean Living Surf School is the place to be. Located at Middleton, this surf school offers lessons for all ages and skill levels. With experienced instructors and a fun, laid-back atmosphere, you’ll be hanging ten in no time! Middleton is known for its consistent surf, making it an ideal spot for beginners and seasoned surfers alike.

The Fleurieu Peninsula promises a getaway full of memorable experiences. So pack your bags, and get ready to explore everything the Fleurieu has to offer!

Love Hayley + Lauren x

Coriole. CreditSouth Australian Tourism Commission

Divine Domes

Willunga Farmers Market

Middleton Beach. Credit - Brad Griffn

Lake Breeze. Credit - Robyn Follett

Divine Domes

Happy Chinese New Year 2025 Year of

the Snake

Chinese New Year, also known as the Spring Festival, marks the start of a new lunar year and the shift from winter to spring. It kicks off on Chinese New Year’s Eve and wraps up with the vibrant Lantern Festival on the 15th day. The first day lands somewhere between January 21 and February 20, depending on the lunar cycle. In the upcoming celebration, Chinese New Year falls on Wednesday 29th January 2025.

As one of the biggest celebrations in Chinese culture, it’s also widely observed as “Lunar New Year”. This festival blends mythology and tradition, with customs like honouring ancestors, cleaning your house to invite luck, and decorating with red symbols of prosperity. Family reunions, firecrackers and giving red envelopes are all part of the fun!

We spoke with Baggio Wang, Store Owner at Flagstaff Hill Foodland, who celebrates Chinese New Year every year with his family and friends. He explains how he celebrates and what traditions he partakes in.

“I came from the Sichuan province of China about 18 years ago to study a Bachelor of Business. And now I live here with my parents, wife and two children. I’ve been operating supermarkets for over 10 years.

We celebrate every year with close family on the eve of Chinese New Year, and with friends on the day of Chinese New Year...

Chinese New Year Celebration with the Flagstaff Foodland Team

Baggio Wang, Store owner at Flagstaff Hill Foodland

Chinese New Year’s decorations

Happy Chinese New Year

...”We decorate the house simply with hanging Chinese characters, Chinese statues, red stickers and lanterns. We don’t celebrate super traditionally, it’s more Aussie-style with a barbeque, or even a lamb on the spit, and everyone brings a dish. Over the last few years myself and the Flagstaff Hill Foodland team have celebrated together, with our Butcher, Fruit and Veg Manager, Bakery Manager and Store Manager getting together to celebrate.

Sometimes we try and keep tradition, and if so we’ll make traditional dishes such as homemade dumplings and have symbolic snacks such as lollies; symbolising the sweetness of life, sunflower seeds; symbolising having many sons; and peanuts, symbolising longevity.

During the Lantern Festival, we celebrate by enjoying glutinous rice balls which are sweet or savoury rice balls that are stuffed with filling. The shape of these treats symbolise unity and family reunion, and is a day where we will visit relatives such as parents, grandparents and siblings. We sell these tasty treats frozen at Flagstaff Hill Foodland and they are super popular at that time of year with customers who celebrate.”

METHOD

1. Rub the barramundi with wine and soy and set aside to marinate for 30 minutes.

2. Preheat oven to 200°C. Heat oil in a large non stick frypan over med/high heat, add barramundi and allow to brown on both sides.

3. Place the fish on to a baking paper lined oven tray and bake for 8 minutes.

4. Meanwhile, make the sauce. Heat the peanut oil in a small saucepan, add chilli bean paste, garlic and ginger and sauté for two minutes.

5. Add stock and allow to simmer for five minutes,

6. Dissolve the cornflour in a little water, add to the sauce and allow to simmer until thickened.

7. Add the sesame oil.

8. Pour the sauce into the base of a shallow platter.

9. Place the fish on top and garnish with spring onion, ginger and chilli.

INGREDIENTS

400g baby barramundi

2 tbsp Shaoxing wine

2 tbsp soy sauce

2 tbsp peanut oil

TO GARNISH

Chinese New Year SAUCE

1 tbsp peanut oil

2 tbsp chilli bean paste

1 garlic clove, finely chopped

1 tsp minced ginger

250ml chicken stock

1 tsp cornflour

1 tsp sesame oil

Barramundi withChilliBean Sauce

1 spring onion, finely sliced

1 thumb sized piece of ginger, finely sliced

1 birds eye chilli, finely sliced

baby

SERVE AS A PART OF A SHARED DINNER

PREP TIME 10 MINS

COOKING TIME 20 MINS

INGREDIENTS

200g salmon*, thinly sliced

1 cup shredded wombok

1 carrot, julienned

1 cucumber, julienned

½ cup coriander leaves

1 ruby grapefruit, peeled and diced

1 tbsp pickled ginger

2 tsp toasted sesame seeds

1 tbsp crushed peanuts

4 wonton skins, thinly sliced oil for deep frying

DRESSING

1 3 cup plum sauce

1 tbsp honey

1 tbsp soy sauce

¼ tsp five spice powder

1 tbsp peanut oil

½ tsp sesame oil

*Call the fish department ahead to ensure sushi grade salmon is available.

The salad is traditionally tossed with family or friends, and everyone involved makes a wish for the new year to come.

METHOD

1. Deep fry the wonton wrappers until crispy and drain on paper towel.

2. Mix the dressing ingredients together in a small bowl.

3. Arrange all the ingredients on a platter, taking into consideration placement according to colour.

4. Serve with dressing on the side.

5. Traditionally, the salad is tossed communally - the higher and more vigorously it is tossed, the more prosperous the New Year!

Prosperity

SALAD

SERVE AS A PART OF A SHARED DINNER

PREP TIME 10 MINS

COOKING TIME 20 MINS

MEET THE FOODLAND FAMILIES

Eudunda Farmer’s Foodlands

Eudunda Farmer’s Foodlands comprise of twenty supermarkets today, located in the north and the southeast of South Australia, mostly in agricultural and tourist areas.

A little bit of history…

Originally a co-operative, the company has its origins in the early days of South Australia. A group of Prussian farmers, having escaped religious persecution in Europe, settled farms on mallee scrubland. While they had a wealth of experience in farming in Europe, they had no experience of dry-land farming and when the long Federation drought led to their farming ventures failing, they were at real risk of starvation. To survive, they took to cutting and selling the mallee timber and roots for firewood to local shopkeepers. In time the price of wood dropped and the shopkeepers began to pay in goods only. The farmers banded together, appointed an Adelaide agent and began to sell their wood for cash in the city. So successful was this venture that by 1896 they decided to open

the first Eudunda Farmers store at Sutherlands, selling household goods as well as firewood.

In 1908 it was recognised that there were areas in South Australia where there was an unmet need for access to the goods that Eudunda Farmers’s stores sold. Often this was because there were no roads to provide access. So why not have the store come to the customer on a boat! Eudunda Farmers’s first and only floating store, the PS Pyap, would stock up at Murray Bridge and make its way up the Murray to Morgan, selling groceries, clothing and hardware, as well as buying eggs, butter, horsehair and animal skins. The expansion of the road system saw the need for the PS Pyap’s services decline and she was retired in 1932. Eventually docking as a

Michelle&Richelle from Mannum

floating museum piece on the Murray in Swan Hill, in the 1990’s her image became the logo of Eudunda Farmers Ltd.

We spoke with Alistair Schuller, Managing Director of Eudunda Farmers, about the business

Uniquely…

“We have a high proportion of female managers. We have found it difficult to attract people prepared to relocate to the country towns where our stores are. Our solution has been to recruit people from the towns and then train them to be managers. Over a 5-year period, we put more than 100 people through our manager program. Many of the women were successful and now comprise a significant percentage of the senior management of the company.”

The community…

“Sport plays a major role in country town life. We try to help with fundraising, focussing mainly on women’s sport because women tend to be our main customers. Strong community organisations, such as Lions and the RSL, are also a feature of country life. Towns are justly proud of their history and the community are motivated to preserve and share it with the locals and tourists alike. Attractions such as the Cape Jaffa Lighthouse at Kingston SE and the Pinnaroo Museum, often run by volunteers and organisations like the National Trust, bring tourists in and make a significant contribution to a town’s prosperity. Major events boost town populations from time to time, for example, the Lucindale Field Days or round 2 of the National Sprintcar Championships at Bordertown or the lawnmower racing circuit. Grey nomads are attracted to our RV friendly towns, such as Kingston, Crystal Brook and Peterborough. River towns like Barmera have long been favourite summer holiday spots, and our wine-growing regions, like the Clare Valley, the Barossa and the Limestone Coast, are now world famous. Even Kapunda has made a name for itself as the ghost capital of Australia.”

The Schuller’s…

“I grew up at Millicent in the South East. Most of my family have worked at Eudunda Farmers, including my grandmother in the 1920s, my mother, uncles and aunts in the 50s and 60s, and my father, sister, wife, children and niece since the 1990s.”

My favourite part!

“The retail business can have some magic. Products are always changing and there is always something new. The changing tastes of customers and the ability of suppliers to invent new products is amazing. South Australia is a breeding ground for new products and Foodland has the ability to launch them and get them to a sustainable size. I have seen many startups grow and turn into major businesses. As they say, everyone has to eat, but we can make it an interesting and exciting experience. South Australia has some of the best produce in the world. Southern rock lobster, prawns, roast lamb, potatoes and my personal favourite, South Aussie cherries!”

Annette fromBarmera

Terri fromPinnaroo

The annual South Australian Premier’s Food and Beverage Awards program has been instrumental in celebrating excellence in South Australia’s food and beverage manufacturing industry for over 25 years. The awards are an opportunity for our state’s established and emerging food and beverage businesses and brands to be recognised for the work that they do, and to set a benchmark for success in the industry.

Agritourism Award

Sponsored by the South Australian Tourism Commission

Beerenberg Family Farm

Agritourism Award

Watervale Hotel – Regenerate

Watervale

Sponsored by the South Australian Tourism Commission

Beerenberg Family Farm

Business Improvement Award

Sponsored by Foodland Supermarkets

The Family Cook

Harris Smokehouse - Wild

Sockeye Salmon Burgers

New Product Award

Sponsored by Foodland Supermarkets

Little Tin Co. - Smokey Port

Service Provider Award

Sponsored by Foodland Supermarkets

Haigh’s Chocolates

Mike’s Beef Jerky

Consumer Choice Award

Sponsored by Foodland Supermarkets

Hall of Fame Award

Haigh’s Chocolates

Mike’s Beef Jerky

Sponsored by San Remo Vili’s Family Bakery

Hall of Fame Award

Sponsored by San Remo Vili’s Family Bakery

Business Excellence Award

Presented by Food South Australia Fleurieu Milk Company

Business Excellence Award

Presented by Food South Australia

Fleurieu Milk Company

The South Australian Premier’s Food and Beverage Industry Awards are proudly managed by Food South Australia with the support of the Government of South Australia through the Department of State Development.

The

Australian Premier’s Food and Beverage Industry Awards are proudly managed by Food South Australia with the support of the Government of South Australia through the Department of State Development.

Winners Under the Spotlight

FOODLAND QUOTE: "Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum."

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:

New Product Award Consumer Choice 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:

HARRIS SMOKEHOUSE

WILD SOCKEYE

SALMON BURGERS

HARRIS SMOKEHOUSE WILD SOCKEYE SALMON BURGERS

LITTLE TIN CO.

SMOKEY PORT

Harris Smokehouse is a fourth-generation, family-owned business producing premium, additivefree smoked seafood. Committed to sustainability, their Wild Sockeye Salmon Burgers highlight exceptional quality and innovation while helping to reduce waste.

Sponsored by Foodland Supermarkets

The Consumer Choice Award is the chance for South Australian food and beverage businesses to be recognised by the people who love them the most - their customers!

Congratulations to:

CHOCOLATES

Haigh’s Chocolates are Australia’s oldest family-owned chocolatier, crafting premium chocolates from the finest cocoa beans. Renowned for exceptional quality, they’ve earned multiple Consumer Choice Awards, cementing their status as a beloved favourite.

LINCOLN MUSSELS IN

LINCOLN MUSSELS IN CAPE JAFFA WHISKY

Little Tin Co offer premium, locally sourced tinned seafood. Their Smokey Port Lincoln Mussels in Cape Jaffa Whisky combine expert craftsmanship, sustainability, and exceptional flavour, offering a unique, gourmet experience for seafood lovers.

Mike’s Beef Jerky, based in the regional seaside town of Robe, offer exceptional quality with rich flavour, locally sourced ingredients, and artisanal craftsmanship. A favourite amongst those seeking a tasty, authentic treat full of flavour and tradition.

HAIGH’S CHOCOLATES

MIKE’S BEEF JERKY

Winner: Businesses >15 FTEs

Winner: Businesses <15 FTEs

Winner: Businesses >15 FTEs

Winner: Businesses <15 FTEs

HAIGH’S

MIKE’S BEEF JERKY

Winner: Businesses >15 FTEs

Winner: Businesses <15 FTEs

Winner: Businesses >15 FTEs

Winner: Businesses <15 FTEs

Foodland is proud to support George Diakomichalis as he embarks on the ultimate foodie journey in LET’S EAT with George, airing on Channel 9 and 9Now. George, an awardwinning chef and well-known Adelaide personality, is the owner and executive pastry chef at Kalymnos Pastries, where he delights customers daily with authentic Greek treats on Henley Beach Road. In this series, George explores the best of South Australian home and restaurant cooking, discovering mouthwatering dishes, culture, and community.

Enjoy this delicious crispy barramundi recipe, made by George on the show, using fresh and local produce!

INGREDIENTS

BARRAMUNDI

2 Barramundi fillets, skin on G Fresh salt and pepper, to taste

1 tablespoon olive oil (for pan-frying)

1 lemon, sliced into wedges (for serving)

Fresh herbs (optional, like parsley or dill) for garnish

BEETROOT AND SPINACH MEDLEY

1 bunch fresh beetroots (beetroot peeled and cut into wedges)-(Stem & Leaves cut off at base and set aside)

1 bunch silver beet

1 clove garlic, sliced finely(optional)

2 tablespoons olive oil

Juice of 1 lemon

G Fresh salt and pepper, to taste

POTATOES

10 cocktail potatoes, washed well and cut in half

2 Tablespoons olive oil

G Fresh salt and pepper, to taste

Proudly supported by Foodland

METHOD

BEETROOT AND SPINACH MEDLEY

1. Wash beetroot leaves and silver beet thoroughly. Boil in salted water for about 20 minutes until tender. Drain and transfer to a large serving bowl.

2. Season with salt, 3 tablespoons olive oil, juice of 2 lemons and sliced garlic (optional). Toss to combine.

POTATOES

Preheat oven to 200°C (400°F). Place potatoes on a tray, season with salt, pepper, and drizzle of olive oil. Roast for 25-30 minutes until crispy. (be sure to spread potatoes/don’t overload tray.)

BARRAMUNDI

Pat fish fillets dry, season with salt and pepper. Heat olive oil in a non-stick pan, cook skinside down for 3-4 minutes, then flip and cook for another 2-3 minutes.

*Oven option- Bake skin-side up in a 200°C oven for 12-15 minutes on a tray lined with baking paper.

ASSEMBLE THE DISH

Crispy Barramundi

with Roasted Potatoes, Beetroot & Sivlerbeet Medley

Place crispy skin Barramundi (skin side up) on top of greens, with beetroot wedges and roasted potatoes on the side, finishing it with a garnish of herbs and a lemon wedges.

Now it’s time to enjoy the delicious combination of crispy Barramundi, earthy greens, and roasted potatoes with your loved ones.

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Crispy Barramundi

Phone: (08) 8159 7706

Email: danielle.watts@foodlandsa.com.au

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