Meat ourButchers!
Brighton
Luke McCurry
Woodside
Paul Andrew Nuske
Milligan
Lobethal
Aaron Clayton
Goolwa
Jason Guerin
Norwood
Mark Seware
Mount Barker
Corey Watson
Cleve
Stirling
Mandy Gray
Nigel Gordon
Welcome
Foodland is dedicated to supporting our fantastic local South Australian made products and producers. MIGHTY Magazine is full of delicious and creative recipes, drawing inspiration from the season of Mad March, the welcoming of cooler weather and the Easter period. We’ll let you know what’s in season so you can maximise variety and support local at your table.
We’ve found the top spots to visit in the Riverland and encourage South Aussies to make the drive and get behind the Riverland community after a difficult start to the year.
Easter is just around the corner, so for those looking for a bit of inspiration we’ll keep the kids busy with plenty of Easter craft and a variety of fun and easy Easter recipes. Reduce your food waste and hold on to those stale hot cross buns because we’ve got the perfect leftover hot cross bun recipe ideas to enjoy.
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 via Facebook or Instagram. And if you give any of our recipes a go, we’d love to see how they turned out so please tag us on socials.
The Foodland Magazine Team @foodlandsupermarkets @foodlandsa
Community news
FOODLAND FLOOD RECOVERY MATCH
Foodland along with The South Australian Product Market Limited and the State Government have raised much needed funds at the SA Flood Recover Match which took place as a curtain raiser for the Adelaide United VS Western Sydney Wanderers on Sunday 19 February at Coopers Stadium. Proceeds from the match went to Rural Business Support to assist those affected by SA’s floods.
FOODBANK AND FOODLAND’S BACK TO SCHOOL APPEAL
Thousands of students headed back to school after summer holidays, with many of them starting the day on an empty stomach. In the last year alone, 78,000 children have gone hungry in South Australia. Shoppers got behind this great cause by purchasing a $2 or $5 Foodbank SA tokens from Foodland stores with 100% of the funds being used for food procurement to be used to support children and families in need.
WOMADELAIDE 2023
FOODLAND X ADELAIDE FRINGE 2023
For a limited time, find your Foodland x Fringe tote bag featuring this years poster artwork winner, Alana Naylor’s artwork. 50 cents from every bag sold is being donated to the Adelaide Fringe Foundation which helps artists present their work, buy tickets for disadvantaged communities and make Fringe experiences as welcoming and accessible to all.
Foodland is proud to be a Community Partner for WOMADelaide once again which will take place from 10 – 13 March this year in Botanic Park/Tainmuntilla. Foodland is proud to be supporting the WOMADelaide X Northern Sound System Academy initiative which supports emerging First Nations and culturally diverse artists in South Australia. The initiative is a tailor-made professional development program of events and masterclasses, including development of song writing and release strategy, branding concepts, small business skills and stage performance craft. See NSS Academy artists DEM MOB and TAIAHA perform at WOMADelaide on the 11 and 13 March.
Sartori BellaVitano Cheese F
In 1939, Paolo Sartori brought his Italian heritage to Wisconsin and founded Sartori Cheese. It was this passion for cheesemaking that sparked a successful familyrun 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 like Merlot, Espresso, Balsamic, Whisky, Raspberry Ale, Chardonnay and more.
The crystals found inside and on the surface are calcium lactate. They are a delicious and natural part of cheese ageing and are proof of a well-aged cheese.
The Sartori BellaVitano range have extraordinary flavours to make your cheese board an absolute winner! Find the BellaVitano Cheese range in your local Foodland today.
BellaVitano Flavours
FIND THE RANGE IN YOUR LOCAL FOODLAND TODAY!*
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.
Raspberry Ale – Beer cheese with a hazelnut and butter twist!
Whiskey – Smoky caramel and oak notes of world-famous Tennessee Whiskey!
Black Pepper – Hand rubbed to peppery perfection!
Gold – Rich and creamy with a full flavoured nutty, creamy flavour.
Chardonnay – Fruity and buttery wine meets creamy cheddar for a mouthwatering experience!
Rosemary & Olive Oil Asiago (150g x 12) - Nutty and fruity with hand rubbed rosemary and olive oil.
*selected stores only.
EXPLORE OUR FOR TOP Autumn wines
Autumn is all about change, the transition and the in-between nature of this season unlocks a new array of wines to explore. The crisp, sunny days call for textural whites and bright reds, and the cooler autumn days will get you thinking about warmer, spicier wines. Our Local Cellars team have put together the following wines to enjoy this season.
RED WINES FOR AUTUMN
The lighter, brighter reds from summer are still relevant as we move into cooler nights. Think sticky pork spare ribs with plums with a medium-bodied pinot noir, merlot or a cabernet sauvignon which are perfect partners with flavour filled foods. Autumn is also a great time to try wines with a bit of body and spice such as Spanish and Italian reds, with McLaren Vale leading the local charge producing Mediterranean varieties such as tempranillo and sangiovese due to the similarity in climate.
WHITE WINE FOR AUTUMN
Flavoursome, medium bodied whites are great at any table, particularly when paired with autumn favourites like our oven-baked mushroom and spinach risotto as featured on page 28. From an aromatic gewürztraminer to a well-rounded viognier, these wines will pair well with all sorts of autumn dishes.
PINK WINES FOR AUTUMN
Pretty in pink, rosé is the ultimate trans seasonal wine. It’s a great all-rounder to have on hand for fine days and cool nights, and is one of the most versatile, food friendly wine styles matching to an array of occasions.
While it’s often associated with sweetness, the most common styles of rosé are generally dry, though some sweet styles do exist. The specific colour of a rosé is based on the amount of time that the skins have spent with the juice. With its low tannins, high acid, and fruit-forward flavours, you’ll definitely want to have a bottle on hand, chilled and ready to drink.
Autumn Spirits
Relax with a delicious drink in hand with some of these perfect autumn drinks.
VIOLET COLLINS
INGREDIENTS
23rd Street Distillery
60ml 23rd Street Violet Gin
20ml Sugar syrup
30ml Fresh lemon juice
Soda water
40ml Seven Seasons Green Ant Gin
30ml Sweet Vermouth Orange twist to garnish
Fill an old-fashioned glass with Pour the gin, vermouth, and
Gently squeeze and orange twist or slice over the glass, then add
Stir well and pour over block ice.
LET THE GOOD TIMES FLOW AT THERiverland this Autumn
Explore the beautiful Riverland safely this Autumn with plenty of things off the water that you can see, do, taste and explore in the region.
The Riverland is the home of many great businesses and by visiting and spending money in the region, you can help support the people behind them more than ever before. Here’s a list of 10 things you can do on your next trip – whether it be for the weekend or over an extended period over the school holidays.
1. MURRAY RIVER LOOKOUTS
Experience spectacular views of the Murray at the following lookouts: Headings Cliff (Murtho), Waikerie Cliff Top Walk Lookout (Waikerie), Bryan Creek Historical Lookout (Morgan) and Heaven Clifftop Viewpoint (Loxton). Make sure you check for road access to find out the best route.
2. WOOLSHED BREWERY
Located on top of the Murray River at Murtho, you can enjoy ‘a brew with a view’. Try one of their famous hard-lemonades or beer paddles amongst the giant river gums.
3. ARROSTO COFFEE
MALLEE FOWL RESTAURANT
Set in eleven acres of picturesque bushland, the Mallee Fowl Restaurant is an absolute must visit when you come to the Riverland. Share your dad jokes with Frank over a variety of country meals such as a juicy steak or chicken schnitzel.
9. BARMERA CLUB
Get your morning caffeine fix at Arrosto Coffee. Choose from a range of coffee including cold-drip or more traditional hot beverages. Pop in on the weekend before midday and enjoy their famous gourmet breakfast burgers – yum!!
4. BERRI HOTEL
Recently redeveloped, this hotel is the place to stay this Autumn. The hotel contains new villas and a resortstyle pool and is quickly becoming a popular Riverland accommodation venue. Better yet, there’s a bistro on the riverfront, boasting views of the beautiful Murray River.
5. LOVEDAY 4X4 ADVENTURE PARK
This one’s for the adrenaline junkies and can be enjoyed by people of all ages and abilities. Jump in the different 4x4 vehicles, choose your track and away you go! The park offers buggy rides, hot-laps, kids rally driving or gel blasting. Make a day of it and enjoy some delicious pizza at the end.
6. 23RD STREET DISTILLERY
A world leading distillery located on the corner of Twenty Third Street & Renmark Avenue in Renmark, South Australia. Sit back and relax with a gin in hand or go all out and stay for a specialised experience where you can tour the distillery or even blend your own gin in a masterclass. There’s also a restaurant onsite where you can enjoy local flavours, international influences and family friendly choices. Bookings are recommended!
7. 919 WINES
919 Wines is a family-owned winery near Berri that specilises in the production of certified organic wines. Tucked amongst vineyards, the rustic 919 cellar door is a great place to get to know a few different varieties. You can also bring along your own picnic rug, breathe in the fresh air and get some free vitamin D.
The newly renovated Barmera Club overlooks the picturesque Lake Bonney. Grab yourself a quality meal and a drink and enjoy the friendly atmosphere with other visitors and locals alike. The balcony is pet friendly so you can bring along your pooch and make an afternoon of it.
10. RIVERLAND CLASSIC LIMOUSINES
Treat yourself and let someone else do the driving for you! Riverland Classic Limousines offer dinner transfers from your accommodation as well as wine tours so you can ride in style.
For a full list of things to eat, see and do, visit visitriverland.com.au While you’re in the area, make sure you pick up your supplies from Koch’s Foodland Renmark, 25 Ral Ral Avenue, Renmark SA 5341.
Credit: Arrosto Coffee, South Australian Tourism Commission
Credit: Berri Hotel, Destination Riverland, South Australian Tourism Commission
redit
SouthAustralian Tourism Commission
Credit: 23rd
StreetDistillery,SouthAustra
inspiration LET EASTER BE YOUR
Bunnies, chicks and brightly wrapped eggs lining the supermarket shelves –it’s beginning to look a lot like Easter. And for the kids, it’s a prime time to get stuck into some Easter craft or get baking in the kitchen. There are tonnes of Easter activity ideas online to help inspire young minds. We’ve gathered together a few of the best to get you started.
TIE DYE EGGS
Boil some eggs and give them a dye bath by placing some nail polish in some water then swishing the eggs through the water and polish mixture until you get the desired result. But don’t eat them as the polish mixture will have seeped through the porous egg shell.
TieDyeEggs
EASTER CARDS
Make an egg-shaped template using thick cardboard. Then fold another piece of cardboard to make a card. Using your template cut out an eggshaped hole on the front of your card. And place your artwork or colourful paper behind the cut out and secure with glue or tape.
BUNNY HEADBAND
Wrap a ribbon securely around a headband and secure the ends tightly using a hot-glue gun. Using white pipe cleaners, form them into two bunny ears and attach these to the top of the headband using hot-glue and decorate with fresh, dried or fake flowers.
BUNNY BISCUITS
Spread milk arrowroot biscuits with melted white or milk chocolate and sprinkle with hundreds & thousands. Cut Clinkers chocolates in half lengthways and attach them to the top of the biscuit with melted chocolate for the ears. Refrigerate.
POM POM BUNNY WREATH
Using a 12-inch craft ring and 17 large white store-bought or homemade pom poms, attach the pom poms to the ring using a hot-glue gun. Cut bunny ears out of pink and white felt and attach them with hot-glue to the top of the wreath for an Easter decoration for your wall or front door.
EASTER CUPCAKES
Make a batch of vanilla or chocolate cupcakes and decorate them with white icing. Sprinkle with desiccated coconut (to resemble fur) and make ears out of a pink marshmallow cut in half.
EGG CANDLE HOLDERS
You can turn your dyed Easter eggs into candle holders by cracking them in half and placing a tealight candle in each half. They will make a great Easter table decoration.
EASTER CAKE
Make your favourite cake and then decorate it with leftover Easter eggs, pastel coloured marshmallows and any other sweets that have an Easter flair.
EGG CUP GARDEN
Take the top off a raw egg, empty it and give it a gentle wash. Place cotton wool at the bottom of the egg and wet it (without making it sopping wet). Sprinkle cress seeds on top of the wet cotton wool and place it in a bright spot. In a few days you will see your microgreens sprout.
EASTER ROCK GARDEN
Collect some flat rocks or stones, give them a wash and pat dry. Using acrylic craft paints, paint markers (like Posca) or Sharpies use your imagination to decorate your rocks in an Easter theme. If your rocks will live outdoors, protect your artwork by sealing it with a couple of coats of sealant, like crafters mod podge, or a spray sealant.
LEFTOVER Hot X Bun Ideas
Hot Cross buns are a popular Easter treat that can be enjoyed by the whole family� Packed with delicious fruit and spices, they are often enjoyed fresh or toasted, with lots of butter!
Get creative with ways you can eat yours, which will also help prevent wasting stale buns To help you get started, check out our five-minute recipes!
HOT CROSS BUN Mug Cake
SERVES 1
PREPARATION TIME - 5 MINS
COOKING TIME - 2.5 MINS
INGREDIENTS
1 hot cross bun
1/3 cup milk
1 egg
1 tbsp caster sugar
3 tsp chocolate chips
Icing sugar to serve
METHOD
Optional add ice cream
1. Carefully cut the top off the hot cross bun, set aside.
2. Cut the remaining hot cross bun into cubes, set aside.
3. In a small jug, whisk together milk, egg and caster sugar.
4. Divide your hot cross bun cubes into three piles, putting the first layer in the bottom of a mug.
5. Sprinkle with a teaspoon of choc chips and pour some of the egg mixture over the top.
6. Repeat this process twice, or until the mixture is all used up.
7. Top your mug cake with the top of the hot cross bun.
8. Microwave for 2 ½ minutes.
9. Sprinkle with icing sugar and enjoy!
HOT CROSS BUN
French Toast Sticks
SERVES 4
PREPARATION TIME - 5 MINS
COOKING TIME - 2 MINS
INGREDIENTS
4 hot cross buns
2 eggs
1/3 cup of milk
1 tbsp sugar
2 tbsp thickened cream
1 tsp vanilla essence
1 tbsp cinnamon sugar to serve
Butter for frying
METHOD
1. Cut your hot cross buns into batons, set aside.
2. In a large bowl, whisk together eggs, milk, sugar, thickened cream and vanilla essence.
3. Dunk the sticks in the wet mixture, set aside.
4. In a large frying pan, melt butter and start to add your hot cross bun pieces into the pan, allowing them to cook for approximately 1 minute.
5. Once they’re looking golden brown, flip them over to cook on the other side.
6. Place your sticks onto a serving plate and top with cinnamon sugar, they are also great served with mixed berries or ice cream!
Veggie Brekkie Burger
SERVES 6
PREPARATION TIME - 5 MINS
COOKING TIME - 5 MINS
INGREDIENTS
6 hot cross buns
6 eggs
2 avocados
6 slices of cheddar cheese
A few handful of baby spinach
2 tbsp of tomato relish
2 tbsp of butter
Salt and pepper to serve
METHOD
1. Cook eggs in a hot frypan to your liking.
2. Slice up avocado, allowing 1/3 of avocado per bun.
3. Spread butter inside each hot cross bun.
4. Top with avocado, followed by egg, a slice of cheese and baby spinach.
5. Add a dollop of tomato relish and season with salt and pepper.
6. Carefully place the hot cross bun lid on top and enjoy!
Pork is one of the most versatile types of meat it is economical, tender if cooked correctly and oozing with flavour Pork can often be thought of as a fatty meat, however with modern farming and well-cared for pigs, it is an excellent source of protein and contains many vitamins and minerals including zinc, vitamin B12, vitamin B6 and iron
At Foodland, we are passionate about supporting local businesses and ranging Australian pork in our stores� The Australian pork sector invests in research, technologies and practices to improve pig welfare, resulting in high quality product�
Pork
You can find quality South Australian pork brands like O’Brien’s Wholesale Meats and Wintulichs in the deli and meat section at your local Foodland *
O’BRIEN’S WHOLESALE MEATS
O’Brien’s Wholesale Meats was founded by brothers Adam and Ben over 30 years ago. To this day, Adam and Ben support South Australia in every way they can from sourcing pigs from local farmers to employing locals to help process and deliver fresh pork.
Adam and Ben pride themselves on supporting South Australia so that they can guarantee their customers with 100% South Australian pork. This guarantees fresh quality pork for consumers, helps to strengthen the local economy, and helps to reduce food miles.
obriensmeat.com.au
WINTULICH’S
Wintulichs Smallgoods can trace their history back to 1909 when the business was founded by Jakob Wintulich at Tanunda. Now based in Gawler, their products are made with traditional authenticity, modern standards and premium ingredients including high quality South Australian pork with great flavour. As a local smallgoods manufacturer, Wintulichs plays a big role in the community providing jobs and is vital link in the food chain to bring great products to Foodland’s shelves.
Wintulichs is an iconic South Australian business and is renowned for their famous mettwurst along with biersticks, pepperoni, cheese and chilli kranskys, delicious hams and shortcut and streaky bacon.
EASY PORK BELLY STIR-FRY WITH ASIAN GREENS
INGREDIENTS
600g O’Brien’s boneless pork belly, skin removed
2 teaspoons oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
Steamed Asian greens and rice, to serve
METHOD
1. Use a sharp knife to slice the pork belly into 2cm cubes.
2. Pour the oil into a large heavy-based frying pan set over a high heat and cook the pork belly in batches until browned, but still medium.
3. Return all pork to the pan with the sauces, then simmer for 1 minutes. Serve immediately with steamed Asian greens and rice.
SERVES 4
PREPARATION TIME - 10 MINS
COOKING TIME - 10 MINS
winners under the spotlight... Innovation in Business Award
Foodland is proud to be a sponsor of the prestigious South Australian Premier’s Food and Beverage Industry Awards. We congratulate these two amazing businesses who took out the top spots for these categories at the end of 2022.
SPRING GULLY FOODS
In 1946, in the leafy foothills of Adelaide, Edward McKee’s hobby of pickling his home-grown onions proved so popular that it soon became his primary business, giving rise to the much-loved brand Spring Gully. Now, four generations on, Spring Gully (a brand of Spring Gully Foods) is still family owned and operated, and their commitment to using the finest quality ingredients continues.
Today, Spring Gully is more than just a pickle company. Their ever expanding range includes pickles, sauces, relishes, chutneys, mustards, honey, jams and fruit spreads. So whether you’re enjoying one of their more traditional products, or their more recent culinary additions, you know you are eating quality in every mouthful. Delicious accompaniments for any occasion, any table and any time of the day.
Business Excellence Award
LA CASA DEL FORMAGGIO
is a South Australian owned and operated family business that has been crafting a range of Italian-style fresh cheeses for 35 years. La Casa Del Formaggio means “The House of Cheese”, which is precisely where it all started – in the kitchen of Gerardo and Rosa Cicchiello. Rosa would make her famous fresh Ricotta on a stove in the rear kitchen. Word spread and soon the family decided to focus on cheesemaking full time.
BURRATA WITH CHARGRILLED VEGETABLES AND CHORIZO
Bursting with flavour, this is your Easter table show-stopper. Cut the Burrata open in front of your guests, for that serious wow factor!
INGREDIENTS
1 tub La Casa Del Formaggio Burrata (150g)
1 chorizo (sliced)
1 eggplant (sliced into strips)
1 red capsicum (sliced into strips)
250g cherry tomatoes (on the vine)
2 tbsp extra virgin olive oil
Fresh parsley, to serve
Baguette, to serve
METHOD
1. Preheat the oven to 180°C (fan-forced). Place the vine tomatoes in a roasting tray and drizzle with olive oil and season with salt & pepper. Bake for 30 minutes.
SERVES 4
PREPARATION TIME - 10 MINS
COOKING TIME - 30 MINS
COOKING TIP:
There are so many vegetables you could consider roasting, we’ve chosen some of the classics –capsicum, tomatoes and eggplant. But why not consider using fennel, zucchini, artichokes, baby beetroots or even sweet potato just to name a few.
2. Using a non-stick grill pan, char-grill sliced eggplant and capsicum and set aside. Then pan-fry sliced chorizo until cooked through.
3. Assemble vegetables on a plate whilst still warm. Top with chorizo, fresh parsley and Burrata. Drizzle with olive oil.
4. Serve as a side dish with a main or slice up a baguette and let your guests spoon the delicious flavours on top, for an incredible ‘crostini-style’ appetiser.
Season WHAT’ S IN SOUTH A USTRALIA?
As the weather starts to cool and we prepare to hunker down for the coldest months of the year, we can look forward to the beautiful bounty that is the autumn fresh food haul. Autumn is all about simple fruits at their best, like apples, pears, strawberries and grapes and the kinds of veggies that work well in comfort food – think the best roast dinner with potatoes, pumpkin, parsnip and peas.
BUT IT’S ALSO A GREAT TIME TO think outside the box, it doesn’t all have to be about cold weather warmers. The fresh produce at its best this season lends itself well to hearty autumn salads – think roasted beetroot and charred broccoli and cauliflower to pump up your regular salad, or try swapping out the lettuce mix for crunchy cabbage or spinach.
And when it comes to fruit, fresh berries are bountiful. The flavour of blackberries, raspberries and strawberries
can be brought out by macerating them with sugar, syrup or even liquor for a decadent dessert topper and fruit like pears, apples, quince and rhubarb work equally well stewed.
“I think autumn is a really underrated time of the year when it comes to fresh in-season produce, but it shouldn’t be,” James Zervas, Fresh Food manager at Foodland Supermarkets, says. “I love that fruit like Aussie-grown persimmon and pomegranate replaces the varieties we often import at other times of the year. But there’s also an abundance of citrus fruit like limes, mandarins and Valencia oranges around, which is probably nature’s way of filling us with vitamin C in preparation for winter.
“And there’s nothing like the amount of vegetables around in autumn that we associate with a good, hearty roast dinner, like parsnips, pumpkin, potatoes, peas and carrot – all at their best in autumn.”
Autumn is a great time to explore the fresh fruit and vegetables that are in season and at their best right now.
Fruit W W Vegetables
Apples
Blackberries
Figs
Grapes
Honeydew melon
Limes
Mandarins
Valencia oranges
Passionfruit
Pears
Persimmons
Plums
Pomegranate
Quinces
Raspberries
Rhubarb
Rockmelon
Strawberries
Watermelon
Autumn’s Fresh Food Bounty I
(Jerusalem) Artichokes
Asian greens
Beetroot
Broccoli
Brussels sprouts
Cabbage
Capsicum
Carrots
Cauliflower
Celeriac
Celery
Eggplant
Kale
Kohlrabi
Leeks
Onions
Parsnip
Peas
Potato
Pumpkin
Shallots
Silverbeet
Spinach
Swedes
Sweetcorn
Turnips
Witlof
Zucchini
Lamb leg Beer braised
For a deeper flavour and darker coloured sauce switch out the beer for stout.
PREPARATION TIME - 10 MINS
COOKING TIME - 4½ HOURS
INGREDIENTS
1 boned lamb leg (approx 2 kg)
2 medium brown onions cut into wedges
4-6 cloves garlic, peeled
6 sprigs of rosemary plus extra for serving
salt and cracked black pepper to taste
1 x 330ml bottle beer
½ cup soy sauce
2 lemons, sliced plus 1 extra lemon sliced for serving
METHOD
1. Preheat oven to 140°C.
2. Line a large size oven proof roasting pan with baking paper.
3. Add onions, garlic and rosemary to the pan. Sit the lamb on top of the onion/garlic, season with salt and pepper. Add beer, soy sauce and lemon slices.
4. Cover the lamb with baking paper and then foil, seal tightly.
5. Braise lamb in a low oven for 4 hours.
6. After 4 hours the meat should be tender and pulling apart.
7. Remove the foil cover, increase the oven temperature to 160°C and allow the lamb to brown for a further 30 minutes.
8. Gently lift the lamb, onions and lemon onto a serving platter.
9. Squeeze some lemon juice over the lamb and garnish with extra lemon slices.
10. Sauce can be strained with fat removed and served in a jug beside the lamb.
ROASTED RADISHES
1. Wash and dry radishes, cut in half.
2. Place in a baking tray, season with salt and drizzle with olive oil.
3. Bake in a moderate oven for 10 minutes.
Shakshuka
SERVES 6
PREPARATION TIME - 10 MINS
COOKING TIME - 30 MINS
VEGETARIAN
INGREDIENTS
1 tbsp olive oil
1 brown onion, peeled and finely diced
2 cloves garlic, crushed
1 red capsicum, finely diced
2 red chillies, finely diced
2 tbsp tomato paste
2 tsp smoked paprika
1 tsp ground cumin
425g tin crushed tomatoes
1 cup baby spinach leaves
6 eggs
1/3 cup chopped fresh parsley crusty bread, to serve
METHOD
1. Heat olive oil in a large heavy based pan over medium heat; add onion, garlic, capsicum and chilli. Sauté for 3-5 minutes or until softened.
2. Add tomato paste, paprika and cumin, cook for a further minute, then add crushed tomatoes, simmer for 15 minutes to reduce and thicken.
3. Add the spinach and stir through the tomato sauce.
4. Make an indent in the sauce and crack an egg into the space, repeat with the remaining eggs.
5. Reduce the heat and cook uncovered for 5 minutes or until the eggs are set.
6. Scatter over the fresh parsley and season with salt and cracked black pepper, serve to the table immediately with crusty bread.
Oven-baked andmushroom spinach risotto
PREPARATION TIME - 10 MINS
COOKING TIME - 25 MINS
VEGETARIAN
INGREDIENTS
2 tbsp butter
1 brown onion, peeled and finely chopped
2 cloves garlic, crushed
2 cups Arborio rice
300g small Swiss brown mushrooms, sliced
300g white button mushrooms, sliced
1/3 cup white wine
4 cups chicken or vegetable stock
4 sage leaves, chopped salt and pepper to taste
60g baby spinach
¼ cup grated parmesan cheese
toasted pine nuts to serve extra parmesan to serve olive oil
METHOD
1. Preheat oven to 180°C.
2. Using an oven proof pan, melt butter over medium heat. Sauté chopped onion and garlic for 3 minutes. Add mushrooms and sauté until golden in colour. Remove half of the mushrooms and reserve.
3. Stir in rice and continue to cook tossing to coat the grains.
4. Stir in wine, stock and sage, season to taste, cover with a tight fitting lid, bake in oven for 20 minutes.
5. Remove from oven, stir through baby spinach and parmesan. Replace lid, allow to sit for 3 minutes.
6. Serve topped with reserved mushrooms, extra parmesan and toasted pine nuts.
7. Check seasonings, drizzle with a little olive oil to serve.
Caesarsalad
SERVES 6
PREPARATION TIME - 90 MINS
COOKING TIME - 30 MINS
INGREDIENTS
6 chicken tender loin fillets olive oil
6 slices sourdough bread
¼ cup olive oil
1 clove garlic, crushed
200g whole piece speck, rind removed and cut into lardons
1 head cos lettuce, trimmed, washed and dried
3 spring onions, finely sliced
½ cup shaved Parmesan
6 poached eggs, soft yolk
INGREDIENTS - DRESSING
2 egg yolks
1 clove garlic
2 anchovy fillets
1 tbsp lemon juice
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
½ cup olive oil
Place all the ingredients in a jug; use a stick blender to combine till smooth. Add 1-2 tbsp warm water to let down to a pourable consistency. Season to taste with salt and ground white pepper.
METHOD
1. Preheat oven to 180°C.
2. Line a baking tray with baking paper, place chicken tenderloins on tray, drizzle lightly with olive oil. Place in oven to bake, approximately 10 minutes or till golden.
3. Remove crusts from the bread and cut into small cubes. In a bowl, toss bread cubes with olive oil and garlic, place on a baking tray, toast in oven till croutons are golden.
4. Meanwhile, cook speck lardons in a frying pan until crisp and golden, drain on absorbent paper.
5. Break lettuce leaves into small pieces, place in a large bowl, add half the lardons, half of the spring onions, cooked chicken and half of the dressing, and toss to coat with dressing.
6. Place dressed salad into serving bowl, top with poached eggs and scatter with remaining ingredients and shaved Parmesan. Drizzle with extra dressing. Season with cracked black pepper.
chowder corn Potato and
SERVES 6
PREPARATION TIME - 15 MINS
COOKING TIME - 10 MINS
VEGETARIAN
POTATO AND CORN CHOWDER FREEZES WELL, MAKE AN EXTRA BATCH, POP IN THE FREEZER READY FOR A BUSY DAY OR WORK LUNCHES.
INGREDIENTS
2 tbsp butter
1 onion, peeled and diced
2 sticks celery, finely diced
2 cloves garlic, crushed
2 tbsp plain flour
3 cups vegetable stock
2 large potatoes, peeled and diced
2 cups fresh corn kernels
½ tsp thyme leaves
1 bay leaf
salt and pepper to taste
½ cup cream fresh parsley to garnish
METHOD
1. Melt butter in a saucepan over medium heat; add onion, celery and garlic, sauté until soft.
2. Add flour and stir for 2-3minutes to cook. Then gradually add stock, bring to the boil.
3. Carefully add prepared potato and corn, thyme, bay leaf and seasonings, bring to the boil, then reduce heat to simmer, cover and cook until potatoes are tender, approximately 10 minutes.
4. Add cream; continue to simmer for 2 minutes. Remove bay leaf.
5. Lightly mash or blend the soup just to thicken, leaving some vegetable pieces.
6. Serve garnished with fresh parsley.
Apple and cinnamon
Pastry twistsF
MAKES 10
PREPARATION TIME - 15 MINS
COOKING TIME - 20 MINUTES
INGREDIENTS
2 red apples, grated
2 tbsp melted butter
½ cup caster sugar
3 tsp ground cinnamon
1 x 375g Carême Butter Puff
Pastry
Icing sugar to dust
METHOD
1. Preheat oven to 200°C.
2. To make the filling, mix the grated apple, melted butter, sugar and cinnamon together, set aside.
3. Roll out the dough on a lightly floured surface to measure 30 x 40cm rectangle. Spread prepared filling over the pastry sheet using a palette knife to completely cover the pastry.
4. Cut pastry into 10 x 4cm strips down the shortest side. Fold the long side of each strip in half to encase the filling. Start at one end and loosely roll up the pastry to create a spiral, place the spiral into a greased muffin tray. Repeat with all the pastry strips.
5. Bake for 18-20 minutes or until golden. Immediately lift the pastries onto a cooling rack. Dust pastries with icing sugar while still hot.
relish and Carrotcaraway
MAKES 2 CUPS
PREPARATION TIME - 10 MINS
COOKING TIME - 20 MINS
VEGAN
CARROT AND CARAWAY RELISH IS A DELICIOUS ADDITION TO A HAM SANDWICH OR YOUR FAVOURITE BURGER.
INGREDIENTS
2 cups grated carrot
2 cups apple cider vinegar
2 cups white sugar
1 tsp sea salt
1 tsp caraway seeds
METHOD
1. Place all ingredients into a large saucepan.
2. Bring to the boil and reduce heat to a rapid simmer, stir frequently.
3. Continue to cook till the liquid is reduced and of a glossy appearance, approximately 15 -20 minutes.
4. Pour into sterilised jars and seal while hot.
5. Serve carrot relish on cheese platters with a mature hard cheese.
crumpets Buttermilk
INGREDIENTS
600ml full cream milk
200ml buttermilk
40g butter
2 tsp caster sugar
7g sachet dried yeast
500g plain flour
pinch of salt
1 tsp bi-carbonate of soda
METHOD
1. Gently heat milk, buttermilk and butter over very low heat until butter melts, then stand until lukewarm.
2. Combine sugar and yeast in a small bowl, add 200ml milk mixture, stir to dissolve then stand in a warm place until foamy, approximately 4-5 minutes.
3. Combine flour and a pinch of salt in a large bowl, make a well in the centre, add yeast mixture, stirring to incorporate, dissolve bi-carb soda in remaining milk mixture, add to the flour, stir until smooth and well combined, cover with cling wrap, stand in a warm place until very foamy, approximately 1-1½ hours.
4. Heat a frying pan or flat griddle over low-medium heat. Lightly oil the pan and 6 x 10cm diameter, 2.5cm deep crumpet rings, place rings into pan. Fill each ring to two-thirds full with batter.
5. Cook till small holes (bubbles) appear on the surface and a skin forms on top, 6-8 minutes.
MAKES 12
PREPARATION TIME - 90 MINS
COOKING TIME - 30 MINS
6. Carefully remove rings, flip crumpets and cook until lightly golden.
7. Repeat with remaining batter, thinning with a little extra milk if necessary.
8. Serve warm or toasted the following day.
Serving suggestion hollandaisecrumpets WITH HOT
SMOKED TROUt
TIP:
TO MAKE SPRING ONION
CURLS, FINELY SHRED THE GREEN TOPS, PLACE IN A BOWL OF ICED WATER FOR A FEW MINUTES.
MAKES 6
PREPARATION TIME - 5 MINS
COOKING TIME - 10 MINS
INGREDIENTS
6 warm buttered buttermilk crumpets
fresh basil leaves
1 pkt x 150g hot smoked trout
hollandaise sauce (recipe below)
spring onion curls
HOLLANDAISE SAUCE
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
½ cup melted butter
METHOD
1. Place basil leaves onto hot buttered crumpet,
2. Arrange smoked trout on top and generously drizzle with hollandaise sauce.
3. Garnish with spring onion curls, season with cracked pepper.and creamy sauce.
Option: top with a softly poached egg. For a touch of elegance add some salmon pearls.
HOLLANDAISE SAUCE
1. Place egg yolks, lemon juice, mustard, salt in a tall jug,
2. Put the blade of a stick blender into the base of the jug and blend while pouring melted butter into the jug with the blender running.
3. Bring to a smooth and creamy sauce.
ROASTED
stuffed with blue cheese wrapped in pancetta
MAKES 12
PREPARATION TIME - 15 MINS
COOKING TIME - 10 MINS
INGREDIENTS
12 medium sized fresh figs
12 tsp soft blue cheese
12 slices pancetta
cracked black pepper
thyme leaves
TO SERVE
Honey to drizzle
Roasted walnut halves
Extra fresh thyme
METHOD
1. Preheat oven to 200°C. Prepare a baking tray lined with baking paper.
2. Using a sharp knife cut a cross into the fig, approximately ¾ of the way. Do not cut all the way down, as the figs will fall apart.
3. Using your fingers to open the cut figs a little, drop a small teaspoonful of blue cheese into the gap and push together.
4. Wrap a slice of pancetta around the base of each fig and sit on the prepared baking tray.
5. Bake in oven for 10 minutes, or till figs have softened, cheese melted and pancetta a little browned and crisp.
6. In the meantime, place walnuts on a tray, lightly spray with olive oil, roast in oven for 5 minutes or till lightly golden.
7. Arrange baked figs on a platter or serving board, place a walnut half on the top of each fig.
8. Sprinkle with pepper and thyme leaves then lightly drizzle with honey, serve while warm.
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10 – 13 March 2023
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MAKES 10 - 12
PREPARATION TIME - 30 MINS
COOKING TIME - 40 MINS
VEGETARIAN
PICNIC Cornish
pasties
INGREDIENTS
2 lge potatoes, peeled and finely diced
180g swede, peeled and finely diced
2 lge carrots, peeled and finely diced
¼ cup frozen peas
2 tbsp chopped parsley salt and pepper to taste
2 tbsp finely chopped spring onion
2 x 445g rolls Carême sour cream shortcrust pastry
1 egg, lightly beaten
METHOD
1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Combine all prepared vegetables and herbs in a bowl, season with salt and pepper.
3. Roll out the pastry and using a saucer as a template, cut circles of the pastry.
4. Divide the vegetable mixture between the pastry rounds.
5. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides to the centre, then pinch together to seal.
6. Carefully lift the pasty onto the prepared tray and brush pasty with egg to glaze.
7. Bake for 10 minutes in hot oven then lower temperature to 180°C and continue to cook for a further 30 minutes or until golden.
8. Serve warm with your favourite tomato sauce.
Stickyspareporkribs WITH PLUMS
SERVES 6
PREPARATION TIME - 10 MINS
COOKING TIME - 30 MINS
INGREDIENTS
½ cup hoisin sauce
½ cup plum sauce
½ cup brown sugar
6 cloves garlic, crushed
1 tbsp grated ginger
16 pork spare ribs, approx 2 kg, cut into 4cm pieces
4 - 6 blood plums, cut in half, seed removed
Steamed basmati rice and lime wedges to serve
METHOD
1. Preheat oven to 180°C. Line a roasting tray with baking paper.
2. Place the hoisin, plum sauce, sugar, garlic and ginger in a large bowl and combine.
3. Toss the pork through the sauce and place onto the prepared tray.
4. Place into the oven and bake for 25 minutes. Add the plum halves to the tray and continue to bake for a further 20 minutes. The pork should be tender and sticky.
5. Serve with steamed rice, lime wedges and Asian greens.
Pasta tomatoes, cherry
with blistered chard and basil with crunchy crumbs
INGREDIENTS
1 x 500g bowtie pasta
¼ cup olive oil
4 cloves garlic, crushed
400g cherry tomatoes, mixed colours, cut in half
1 small bunch coloured chard, finely chopped
salt and pepper to taste juice and zest of 1 lemon
1 bunch basil, leaves picked
2 tbsp olive oil
1 cup sourdough bread crumbs
2 tbsp grated Parmesan (optional for vegan dish)
SERVES 4-6
PREPARATION TIME - 10 MINS
COOKING TIME - 20 MINS
VEGETARIAN
METHOD
1. Cook pasta according to packet directions, drain and set aside.
2. In a large fry pan, heat olive oil, add garlic and cherry tomatoes, cook gently allowing tomatoes to blister.
3. Add the chard and sauté for a few minutes
4. Put the drained pasta into the pan with tomatoes and chard, toss to mix. Season with salt and pepper, add the lemon zest and juice.
5. Place in a serving dish.
6. Using the same pan, heat extra oil and toss the bread crumbs and parmesan over heat till golden and crisp.
7. Sprinkle crumbs over the pasta with basil leaves to serve.
with honey caramel sauce Banoffee jars
INGREDIENTS
6 x 300ml jars with lids
1 x 250g pkt ginger nuts, roughly crushed
1 x 395g can caramel condensed milk
sea salt flakes
3 bananas, thickly sliced
¼ cup caster sugar
300ml cream
1 tsp vanilla extract
100g dark chocolate, grated
METHOD
1. Set out jars, place 2-3 spoonful’s of biscuit crumb in the base of each jar.
2. Empty caramel into a mixing bowl add salt to taste, mix till smooth, set aside.
3. Toss banana slices in caster sugar and place in a heated non-stick fry pan. Cook for a minute on each side to caramelise, set aside.
4. Whip cream and vanilla extract to hold soft peaks.
5. To assemble, spoon a generous dollop of salted caramel over the biscuit crumb, top with a slice or two of banana, then whipped cream and another slice or two of banana and a small dollop of cream on top.
6. Sprinkle with grated chocolate, close jars with lids and refrigerate till ready to serve.
7. Serve with a jug of warm caramel sauce to drizzle over just prior to eating.
MAKES 6 X 300ML JARS
PREPARATION TIME - 30 MINS
COOKING TIME - 10 MINS
TO MAKE HONEY
SALTED CARAMEL SAUCE
¼ cup honey
¼ cup brown sugar
50g butter
1 cup cream
Sea salt
METHOD
1. Place the honey, brown sugar and butter into a small pan.
2. Gently heat, stirring with a wooden spoon to combine and melt sugar and butter. Allow to boil for two to three minutes.
3. Remove from the heat then very carefully add cream and salt stirring to mix and create a glossy sauce.
4. Pour into a heatproof jug for serving.
OPTION:
USE A GLUTEN FREE BISCUIT OPTION TO MAKE SUITABLE FOR GLUTEN FREE DIETS.
Hotbuncrossbread
and butter pudding
Don’t throw out the excess hot cross buns, make a simple old fashioned dessert. The spiced buns work well with the soft surrounding custard. Share at your Easter Sunday gathering.
INGREDIENTS
4 hot cross buns, each cut into
3 slices
40g butter, softened
¼ cup currants
¼ teaspoon ground nutmeg
CUSTARD
1½ cups milk
2 cups cream
1/3 cup caster sugar
1 teaspoon vanilla extract
4 eggs
MAKES 4
PREPARATION TIME - 10 MINS
COOKING TIME - 40 MINS
METHOD
1. Preheat oven to 160°C. Grease shallow ovenproof dish.
2. To make the custard, in a large bowl, whisk together the milk, cream, sugar, vanilla extract and eggs.
3. Spread each slice of bun with butter, layer bun slices into the prepared dish, overlapping as you go. Sprinkle with currants.
Pour the custard over buns, allow the custard to be soaked up then top with remaining custard mix. Sprinkle with nutmeg.
4. Place the ovenproof dish in a large baking dish. Add enough boiling water to come halfway up sides of ovenproof dish.
5. Bake pudding for 40 minutes or until custard is just set, can be a little wobbly.
6. Remove pudding from baking dish; stand for 5 minutes before serving.
7. Serve dusted with sifted icing sugar, if desired and pouring cream.
boiledSofteggs with parmesan and
thyme soldiers
SERVES 4
PREPARATION TIME - 5 MINS
COOKING TIME - 15 MINS
INGREDIENTS
12 batons of sourdough bread, cut size 1-2cm wide x 8-10 cm long
1/4 cup finely grated Parmesan cheese
1/2 tsp thyme leaves
4 tbsp unsalted butter, melted
4 large size eggs, at room temperature
METHOD
1. Preheat oven to 180°C.
2. Line a baking tray with baking paper.
3. Mix together the Parmesan cheese and thyme leaves.
4. Butter all sides of the bread batons and roll in Parmesan and thyme mix, gently pressing into the butter.
5. Place batons onto prepared tray, bake in oven for 10 minutes or till lightly coloured.
6. Gently place the eggs into a saucepan, add cold water to cover eggs.
7. Bring to the boil, continue to boil gently for 3 minutes.
8. Turn off heat and leave eggs in the water for 1½ minute longer for a soft yolk.
9. Place the eggs into an eggcup, cut off the top 1/3 and serve immediately with Parmesan soldiers.
bananapancakes Ricotta
SERVES 4
PREPARATION TIME - 15 MINS
COOKING TIME - 15 MINS
HappyEaster!
INGREDIENTS
2 cups plain flour
3 teaspoons baking powder
½ cup caster sugar
2 eggs
1 cup soft ricotta
½ cup milk
1 small banana, mashed
70g butter, melted
METHOD
1. Place the flour, baking powder and sugar in a bowl. Combine eggs, ricotta, milk, mashed banana and butter in a jug and mix into the flour to make a smooth batter.
2. Heat a large non-stick pan over a medium heat and carefully wipe it with some oiled kitchen paper. Using a large spoon, add a generous dollop of batter to the pan in a round, for the bunny body. Add a smaller round for the head, two small ovals for feet, and two long thin strips for ears. Fit all the bunny components into the pan, or cook them in batches.
3. Flip the pancakes after a minute or two, once the edges are set, the base is golden brown and bubbles start to pop on the surface. Cook for another min until golden brown.
4. Put the bunny body in the middle of the plate, position the head, ears and feet just overlapping form the bunny.
5. Add a banana slice for feet pads and eyes, sultanas for the feet pads. A strawberry for the bunnies nose, blueberry halves for eyes, spaghetti for whiskers and two small pieces of cheese for the teeth.
6. Add some extra fruit to the side of the plate.
Chocolatemousse filled Easter eggs
INGREDIENTS
200g dark chocolate, chopped
2 eggs
2tbsp caster sugar
300 ml pure cream
10 medium Easter eggs
MAKES 10 MEDIUM EGGS
PREPARATION TIME - 15 MINS
COOKING TIME - 5 MINS
METHOD
1. Place chocolate in a microwave safe bowl. Microwave for 1 minute, stir. Continue to microwave for 30 seconds, stir, repeat till chocolate is melted and smooth. Cool.
2. Meanwhile, trim the tops off the eggs.
3. Beat the eggs and sugar with an electric beater till pale and thick, gently fold melted chocolate through the egg mixture.
4. In a separate bowl, whip the cream to stiff peaks. Fold ¾ of the cream into the chocolate mixture.
5. Spoon the chocolate mousse into a piping bag fitted with a straight nozzle.
6. Pipe the mousse into the Easter eggs and sit in eggcups.
7. Pipe remaining cream on top of the mousse and refrigerate for30 minutes minimum.
8. When ready to serve, decorate with chocolate squiggles. (see below)
TO MAKE CHOCOLATE SQUIGGLES:
1. Melt some chocolate in the microwave, transfer to a small zip lock bag.
2. Prepare a deep bowl with cold water and ice cubes.
3. Have a plate lined with paper towel ready.
4. When ready, snip a corner off the zip lock bag and squeeze chocolate into the ice water.
5. Gently lift the chocolate squiggles out of the water and drain on paper towel.
6. Decorate the top of the chocolate mousse and serve.
pear and Apple,rhubarb
SERVES 6
PREPARATION TIME - 10 MINS
COOKING TIME - 20 MINS
VEGETARIAN
VEGAN
THE COMPOTE WILL KEEP REFRIGERATED FOR UP TO 5 DAYS OR CAN BE FROZEN IN SMALL PORTIONS READY FOR A QUICK BREAKFAST.
INGREDIENTS
¼ cup fresh orange juice
¼ cup sugar
2 ripe pears, peeled, cored and cut into quarters
2 apples, peeled, cored and cut into quarters
2 strips of orange zest
1 cinnamon stick
4 sticks rhubarb, trimmed and cut into 4cm lengths
To serve: toasted muesli of choice natural yoghurt (coconut)
METHOD
1. Place the orange juice and sugar in a saucepan, heat to dissolve sugar.
2. Add prepared pears and apples, orange zest and cinnamon stick.
3. Cover and cook over medium heat for 5 minutes.
4. Remove lid, add rhubarb and simmer for a further 5 minutes, turn off heat and allow to sit for 15 minutes before serving.
5. Spoon compote over muesli and finish with a dollop of yoghurt.
Tsourekia EasterGreekbuns
INGREDIENTS
200g milk, at room temperature
15g yeast
550g strong flour Type OO
150g butter, cut into small cubes
150g caster sugar
1 tsp ground mahlepi
½ tsp ground cardamom
Zest of 1 orange
2 medium size eggs, beaten
Pinch of salt
1 tsp vanilla powder
1 egg white
20g slithered almonds
FOR THE RED EASTER EGGS
500g water, lukewarm
MAHLEPI COMES FROM GROUND CHERRY PIPS AND HAS AN ALMOND AROMA. MAHLEPI CAN BE FOUND IN GREEK SPECIALITY STORES.
TSOUREKI, TRADITIONALLY A GREEK EASTER BREAD, SOMEWHAT SIMILAR TO A BRIOCHE, LIGHT AND BUTTERY. RED EGGS ARE TRADITIONALLY MADE ON MAUNDY THURSDAY PRIOR TO GOOD FRIDAY.
60g vinegar, white
6 white shell eggs, boiled
1 sachet red food colouring powder
To colour eggs:
In a bowl add some lukewarm water, boiled eggs, vinegar and red colouring powder.
Allow eggs to sit in the dye for a few minutes.
Use a slotted spoon to remove the eggs from bowl, pat dry with paper towel, set aside.
MAKES 6 BUNS
PREPARATION TIME - 2½ HOURS
COOKING TIME - 25 MINS
METHOD
1. Put milk into a bowl or jug, sprinkle over the yeast and stir with a hand whisk. Set the mixture aside for 10-15 minutes without stirring it to activate the yeast. You will see bubbles forming on the surface when ready.
2. Using a large stand mixer bowl add flour and activated yeast.
3. Add butter cubes, sugar, mahlepi, cardamom and orange zest to the flour and yeast.
4. Place the bowl onto the stand mixer, add eggs, salt, vanilla powder, and beat together with the dough hook attachment at mediumhigh speed, for 7-10 minutes, until you get an elastic dough that pulls away from the sides of the bowl.
5. Transfer the dough to a greased or floured bowl, cover it with plastic wrap, and allow 1-1½ hours for the dough to double in size.
6. Cut the dough into 6 equal pieces. Take one piece in front of you and cut it into 3 pieces.
7. Roll out each piece with your hands in order to get 3 equal strips, 15-20 cm long each.
8. Braid/plait the strips and connect their ends in order to get a round braided bun. Follow the same process for the remaining pieces.
9. Transfer the buns to 2 baking trays lined with baking paper, cover them with a clean tea towel. Allow 20-30 minutes for them to rise.
10. Preheat oven to 160°C set to fan forced.
11. Use a pastry brush to spread the egg white over the buns, sprinkle them with almond slivers, then place one red Easter egg in the centre of each bun.
12. Bake for 20-25 minutes or till buns are golden.
barramundi fillets
INGREDIENTS
6 barramundi fillets
Oven baked garlic crumb with tartare sauce
4-5 thick slices sour dough bread, roughly chopped
6 cloves garlic, peeled and roughly chopped
1 tsp salt
160g butter, melted
METHOD
1. Preheat oven to 160°C. Line a baking tray with baking paper.
2. Place the bread, garlic and salt into a food processor, process to make medium size bread crumbs.
3. With motor running gradually pour in the melted butter to combine.
4. The crumbs should be moist and hold together when pressed.
5. Lay the barramundi fillets onto the prepared baking tray; divide crumb mix evenly between fillets.
6. Gently press onto the fish fillet.
7. Cook in oven for 10 minutes, or till golden. Cooking time will vary depending on the fish fillet size.
8. Serve straight from the oven with lemon/lime wedges and a bowl of Tartare sauce.
TO MAKE TARTARE SAUCE
Makes 1 x 300ml jar
½ cup quality mayonnaise
½ cup Greek yoghurt
¼ cup finely chopped dill pickle
3 tbsp chopped spring onion
1 tbsp drained capers, chopped
1 tbsp chopped fresh dill
1 tbsp pickle juice or juice of ½
a lemon
1 tsp Dijon mustard
¼ tsp Tabasco sauce (optional)
SERVES 6
PREPARATION TIME - 15 MINS
COOKING TIME - 10 MINS
METHOD
Combine all ingredients and adjust seasonings to taste.
USE GLUTEN FREE BREAD FOR THE CRUMBS TO ACCOMMODATE A GLUTEN FREE DIET.
BAKERS COLLECTION SHORTBREAD KISSES
Bakers Collection café style shortbread Kisses are filled with Lemon, Raspberry or Passionfruit flavoured cream. With a focus on quality, Bakers Collection Kisses are made with premium ingredients and are proudly Australian made. Available from the bakery aisle at your local Foodland supermarket.
BIKINI
THIS MONTH’S
Recipes
Leftover Hot Cross Bun Recipes …………
Pork Belly Stir-Fry with Asian Greens……………………………………
Burrata with Chargrilled Vegetables & Chorizo……………………�����������������
Beer Braised Lamb Leg …………………
Shakshuka……………………………………
Mushroom & Spinach Risotto……………………………�����������……��������������������
Caesar Salad…………
Potato & Corn Chowder…………………………
Apple & Cinnamon Pastry Twists……
Carrot & Caraway Relish……
Buttermilk Crumpets…�������������������������������������������������������������������������������
Hollandaise Crumpets with Hot Smoked Trout
Roasted Fresh Figs Stuffed with Blue Cheese Wrapped in Pancetta…
Picnic Cornish Pasties…�����������������������������������������������������������������������������
Sticky Pork Spare Ribs with Plums……
Pasta with Cherry Tomatoes, Chard and Basil…
Banoffee Jars with Honey Caramel Sauce……������������������������������������������
Hot Cross Bread & Butter Pudding…
Soft Boiled Eggs with Parmesan and Thyme Soldiers…
Ricotta Banana Pancakes……
Chocolate Mousse Filled Easter Eggs…
Apple, Pear & Rhubarb Compote…�����������������������������������������������������������
Greek Easter Buns Tsourekia…
Garlic Crumb Barramundi Fillets with Tartare Sauce…
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 marketing@foodlandsa.com.au or to view the Foodland Supermarkets privacy statement please visit foodlandsa.com.au. Products advertised in the Foodland magazine are on offer while stocks last. Some products featured may have additional varieties available.
This publication is not for sale.
Michael – A.F Parker & Sons
Marie – third generation Chapley family
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Yorketown Foodland
14 Warooka Road
Interstate Stores
Beryl Street Foodland
