Foodland Mighty Magazine - Autumn 2026

FREE

AUTUMN 2026

SEASONAL FLAVOUR PAIRINGS • 4 WAYS WITH CHICKEN • 30 MINUTE MEALS

Hot Cross BUNS made with Australian wheat

Available in: Fruit Mini Fruit Fruitless Chocolate

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Limited Edition Premium Flavours* PISTACHIO PAPI SMOOTH spread in a Brioche Bun

PISTACHIO PAPI CRUNCHY spread in a premium chocolate bun

*While stocks last. Stock may vary at stores.

e m o c l e W TO THE 2026 AUTUMN EDITION OF FOODLAND’S MIGHTY MAGAZINE!

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Autumn is upon us, which means it’s the perfect time to start turning up the heat in the kitchen. We’ve done the work for you and picked out some of our favourite weeknight meals, entertaining crowd pleasers and seasonal pairings for the upcoming season.

General Manager Marketing Danielle Watts​​​​ Marketing Coordinator Olivia Psevdos​​​​ Parlàre Public Relations Sarah Parkyn G ​ raphic Designer Carolina Garzon​​​​ Styling & Food Photographer Brendan Homan Chef Natalie Homan

This Edition explores ‘What’s In Season’ with classic flavour combinations, and how to use chicken ‘4 Ways’ to create meals that are flavoursome and varied. For those who are always in a hurry, we share five 30-minute meals, which are guaranteed to please the whole family, and for those who are in the mood for some baking, we share our favourite savoury and sweet treats.

We’ll also introduce you to 2023 Australian of the Year, Taryn Brumfitt, who shares an important message about body confidence and eating for enjoyment, and with the help of Hello SA, we’ll share our favourite places to visit in the Adelaide Hills.

Fall for flavour this Autumn.

We’ll see you in Winter.

The Foodland Magazine Team

@foodlandsupermarkets @foodlandsa

Communit y News FREE GIVEAWAY

COOKWARE

While Stocks Last

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Promotion runs from 24 September 2025 - 31 March 2026 or while stocks last.

See www.foodlandsa.com.au for full terms and conditions.

Foodland x Adelaide Fringe Bags The Foodland x Adelaide Fringe Bags are now available to purchase in-store! Using the artwork of South Australian artist, Billie Justice Thomson, this bag design features a striking cockatoo in full flight—a cheeky, unmistakably Australian symbol of curiosity and chaos. Not only does the artwork capture the raucous joy of Adelaide Fringe, but part proceeds from every bag sold is donated to the Adelaide Fringe Foundation.

Free Cookware Giveaway After a highly successful campaign, Foodland’s Cookware Giveaway is soon coming to an end. As a result, we think it’s time for you to trade those stamps for a piece of cookware before the end of March. If you haven’t collected stamps thus far, it’s not too late. Simply download the Great Rewards App, scan your App every time you shop, and earn stamps towards a piece of cast iron cookware.

Adelaide 36ers Partnership Renewal Foodland has extended their partnership with the Adelaide 36ers for another two years, securing the relationship through to the end of the NBL28 season. Under the new agreement, Foodland will continue as the Club’s Official Supermarket Partner as well as being a Club Community Support Partner, backing the Active Adelaide 36ers healthy lifestyles program for primary school children.

Calling for Food for the Soul x SALA Artists For the 6th year, Foodland is once again participating in the SALA (South Australian Living Artists) Festival to showcase local South Australian’s artwork across selected Foodland stores. If you would like to feature your artwork in the 2026 Food for the Soul Exhibition, Foodland invites you to register your interest in participating. For more information, visit foodlandsa.com.au.

Artist registrations close on Wednesday 6 May 2026.

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s t n e t n o CF P6

WHAT’S IN SEASON

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4 WAYS WITH CHICKEN

P31

LOCAL CELLARS DRINKS

P35

30 MINUTE MEALS

P48

EXPLORING SA

P51

BAKING

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utumn showcases an array of seasonal fruit and vegetables, from apples and pears to hearty root vegetables. This season lends itself to providing complementary flavour pairings including Pork Steaks with Apple and Miso Caramel, Torn Lasagna with Pumpkin, Ricotta and Sage, and Burnt Eggplant with Pomegranate. We showcase the versatile protein of chicken, cooked four ways, with different flavour profiles, with our personal favourites being the Fried Chicken Burger and the Shandong Chicken.

For hearty and warming meals, give yourself 30 minutes and be amazed at the restaurant quality dishes that you can whip up. Think Whole Roasted Cauliflower, Prawn Curry, Barramundi Masala and Meatball Massaman Curry.

The perfect combination of hearty proteins, aromatic spices and herbs, and delicious flavour.

For those who love the crunch of fresh pastry, we recommend trying our Lamb Spanakopita or Salmon Pasties. On the sweeter side, flavours of pistachio and dates, showcased in our Pistachio Hot Cross S’mores and Sticky Date Anzac Crumble Pudding, are a real hit!

Autumn sets the tone for warm and wholesome eating. Swap the fresh salads for roast vegetables, hearty proteins and warm desserts, and enjoy!

WHAT’S IN SEASON?

Autumn

MightY Autumn 2026 |

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t n a l p g g E t n r Bu e t a n a r g e m o with P SERVES 4 PREP TIME - 15 MINS

METHOD

COOKING TIME - 60 MINS

1. Preheat oven to 200°C. Place eggplants onto a baking paper lined oven tray and roast for 1 hour.

VEGETARIAN DAIRY FREE

INGREDIENTS 2 medium eggplants 1 3 cup pomegranate arils ¼ cup pine nuts ¼ cup parsley leaves, roughly torn ¼ cup mint leaves, roughly torn TAHINI YOGHURT 3 tbsp tahini 2 tbsp lemon juice 1 cup Greek yoghurt 1 garlic clove, minced POMEGRANATE DRESSING 1 tbsp pomegranate molasses + extra for drizzling 1 tbsp sherry vinegar 1 tsp dijon mustard ¼ cup olive oil

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2. Place onto a wire rack to cool to room temperature, then peel off the skin, keeping the stem intact.

3. Meanwhile, mix the ingredients for the yoghurt and dressing in small bowls.

4. To serve, spread the tahini yoghurt onto a serving plate and place the eggplants on top, gently prying them open.

5. Drizzle liberally with the dressing and sprinkle over the pomegranate, pine nuts and herbs.

6. Just before serving, drizzle with extra olive oil and pomegranate molasses.

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SERVES 4 PREP TIME - 20 MINS COOKING TIME - 10 MINS

VEGETARIAN

INGREDIENTS 1 pear, finely sliced 1 fennel bulb, finely sliced 1 radicchio, leaves separated 1 cup watercress Sea salt & cracked black pepper WALNUT CRUMB ½ cup coarse wholemeal breadcrumbs 1 tbsp olive oil ¼ cup coarsely chopped walnuts DRESSING ¼ cup sour cream ¼ cup milk 2 tbsp lemon juice 60g soft blue cheese 10

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o i h c c i d a R , l e n n e F , r a Pe d a l a S e s e e Ch & Blue r METHOD 1. Heat a small frypan over medium heat. Add olive oil and breadcrumbs and toast until golden and crisp.

2. Place into a small bowl, add walnuts and mix to combine.

3. Whisk together sour cream, milk and lemon juice in a small bowl. Crumble in the blue cheese, season with salt and pepper and stir to combine.

4. Arrange the pear, fennel, radicchio and watercress onto a serving plate and season with salt and pepper.

5. Drizzle generously with the dressing and sprinkle with the walnut crumb.

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s k a e t S k r Po with apple miso caramel

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SERVES 4 PREP TIME 20 MINUTES + MARINATING COOKING TIME - 30 MINS GLUTEN FREE (check store bought ingredients) DAIRY FREE

INGREDIENTS

METHOD 1. Pour marinade ingredients into a large zip lock bag. Add pork, seal, massage to coat and marinate for at least 2 hours in the refrigerator.

2. Preheat oven to 220°C. Line an oven tray with baking paper, add cabbage wedges, drizzle with olive oil, season with salt and pepper and roast for 15 minutes.

3. Flip cabbage wedges and add apples and pak choy, season and drizzle with olive oil and roast for a further 15 minutes.

4. Mix miso, brown sugar, vinegar and 2 tablespoons of water in a small bowl.

4 pork forequarter steaks 5. Pat dry the pork with paper ½ small cabbage, cut into towel and heat a large, 4 wedges heavy based frypan over 2 granny smith apples, medium heat. cut into wedges 2 pak choy, halved 6. Add 2 tablespoons of olive 4 tbsp olive oil oil to the pan. Add the pork sea salt & cracked black and cook for 8 minutes, pepper flipping the steaks every 1 tbsp furikake seasoning 2 minutes. Set aside to rest.

FOR MARINADE ¾ cup light soy ¼ cup sake

FOR CARAMEL 3 tbsp white miso 3 tbsp brown sugar 1 tbsp apple cider vinegar

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7. Add caramel ingredients and ¼ cup of water to the pan, bring to a simmer and add cooked apple, stirring to coat.

8. Serve the steaks with the roasted cabbage and pak choy, topped with the apple and miso caramel, and sprinkled with furikake.

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Rump S tweitahk f f o n a g o r t S auce SL

SERVES 2 PREP TIME - 10 MINS COOKING TIME - 20 MINS

INGREDIENTS 400g rump steak 1 tbsp vegetable oil Sea salt & cracked black pepper SAUCE 1 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, finely chopped 400g swiss brown mushrooms, sliced 2 cups beef stock 1 tsp paprika 1 tbsp tomato paste 1 tbsp dijon mustard 1 tbsp Worcestershire sauce Bay, rosemary & thyme 100g sour cream 2 tbsp chopped parsley ¼ cup celery leaves 6 baby gherkins, halved

METHOD 1. Heat a medium cast iron pan to medium/ high. Add oil and rump steak (seasoned with salt and pepper) and cook for 2-3 minutes on each side, or until cooked to your liking. Set aside to rest.

2. Add remaining oil, onion and garlic and sauté until softened.

3. Add mushrooms and cook until browned.

4. Add beef stock and reduce by half. Add paprika, tomato paste, mustard and Worcestershire sauce and stir to combine.

5. Add sour cream and simmer for 2 minutes.

6. Return the steak to the pan, stirring in any resting juices.

7. Serve immediately.

Garnish with chopped parsley, celery leaves and baby gherkins.

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SERVES 4 PREP TIME - 15 MINS COOKING TIME - 20 MINS VEGETARIAN

INGREDIENTS 375g La Tosca Fresh Lasagne 200g butternut pumpkin 1 tbsp olive oil Sea salt & cracked black pepper 100g butter 24 sage leaves 200g ricotta

METHOD 1. Preheat oven to 190°C. Thinly slice cross sections from the top part of the pumpkin, about the same thickness as the lasagne sheets (a mandolin will help with this).

2. Toss the pumpkin slices in olive oil. Season with salt and pepper, place onto two oven trays lined with baking paper and roast for 10 minutes.

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Fresh Lasagne

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3. Bring a large pot of salted water to the boil and tear the lasagne sheets into pieces similar in size to the pumpkin slices.

4. Melt the butter in a large frypan. Add the sage leaves when the butter begins to foam, fry until crisp then remove with a slotted spoon and drain on paper towel.

5. Continue to cook the butter until it turns nut brown in colour.

Set aside.

6. Add the torn pasta to the boiling water and cook for 2 minutes.

7. Return the frypan to medium heat. Add the cooked pasta and pumpkin, season with salt and pepper and stir to mix through.

8. Plate the pasta onto a serving dish. Top with ricotta, sprinkle with sage leaves and drizzle over any remaining brown butter.

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a l e r a z z o M Panfried Prosciutto with Fig Grape

2. Heat 2 tablespoons of olive oil in a large fry pan. Add figs, cut side down, grapes, PREP TIME - 20 MINS prosciutto and rosemary COOKING TIME - 20 MINS and cook until the fruit begins to collapse and the INGREDIENTS prosciutto begins to crisp.

SERVES 4

4 mozzarella sticks 2 filo sheets, halved 50g butter, melted 2 figs, halved 1 small bunch dark grapes 4 slices prosciutto 1 rosemary sprig 4 tbsp olive oil 2 tbsp honey

METHOD 1. Working one at a time, brush each sheet of filo with butter. Place a mozzarella stick at the base of the narrow end, fold in the edges of the filo and roll to enclose.

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3. Remove and set aside with any pan juices.

4. Wipe out the pan with paper towel, return to medium heat, add olive oil and the wrapped mozzarella sticks. Cook until golden and crisp, add honey and allow to warm through.

5. Serve mozzarella sticks on a serving plate with the figs, grapes and prosciutto, drizzled with honey and reserved pan juices.

SEE RECIPE ON PAGE 20 MightY Autumn 2026 |

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i h c i h c p a v e Beef Ch USAGE ROLLS SAJ

Pe rfec t for kid s lunc hboxe s INGREDIENTS 1 pack of Olga’s Fine Foods Beef Chevapchichi 2 sheets puff pastry, thawed 1 egg, whisked 2 tsp sesame seeds, for garnish

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

2. Lay the thawed puff pastry sheets on a clean surface 3. Cut each sheet in half, then place two Olgas Fine Foods beef chevapchichis along one side of each pastry piece and roll to enclose. Use a sharp knife to cut the rolled pastry into smaller pieces.

4. Brush the tops of the sausage rolls with the whisked egg and sprinkle with sesame seeds.

5. Bake in the preheated oven for 1820 minutes, or until golden brown and cooked through.

6. Transfer to a wire rack to cool for a few minutes before serving with your sauce. foodlandsa.com.au 20 preferred dipping

4 WAYS WITH CHICKEN. ONE CHICKEN, FOUR WAYS.

Chbirceakset n iccata PJ METHOD 1. Pound the chicken to an even thickness with a meat mallet, season with salt and pepper and dredge in flour.

SERVES 4 PREP TIME 15 MINS COOKING TIME 20 MINS

INGREDIENTS

SERVES 4 PREP TIME - 30 MINS COOKING TIME - 40 MINS

4 chicken breasts, sliced in half horizontally Sea salt & cracked black pepper ½ cup flour 4 tbsp olive oil 1 shallot, finely diced 2 garlic cloves, finely chopped ¼ cup white wine 1½ cups chicken stock 1 lemon, thinly sliced 2 tbsp capers 50g butter 2 tbsp chopped parsley

2. Heat a large frypan over medium heat, add olive oil and half the chicken and fry until golden and cooked through, about 2 minutes per side. Set aside and repeat with the remaining chicken.

3. Add the shallot and garlic to the pan and sauté until softened.

Add wine and reduce by half.

4. Add stock and reduce by half.

5. Add lemon slices and capers and simmer for 2 minutes.

6. Add butter and stir to combine.

7. Return the chicken to the pan and simmer to warm through.

8. Serve garnished with chopped parsley.

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INGREDIENTS 4 chicken thigh fillets 4 brioche buns 4 burger cheese slices Bread & butter pickles 1 baby cos Vegetable oil for frying

FOR MARINADE 1 cup milk 1 tbsp vinegar 1 tbsp paprika 1 tbsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp oregano 2 tsp sea salt 1 egg

BREADING MIX 1½ cups flour ½ cup cornflour 1 tsp baking powder

REMOULADE 1 cup mayonnaise 2 tbsp dijon mustard ½ celery stick, roughly chopped 1 garlic clove 1 tbsp hot sauce 1 tbsp Worcestershire sauce ½ tsp cracked black pepper

METHOD 1. Place milk and vinegar in a medium bowl and set aside for 10 minutes.

2. Mix together spices in a small bowl and reserve 2 tablespoons for the breading mix.

3. Add remaining spices and egg to the milk mixture and whisk to combine.

4. Cover each chicken thigh fillets with glad wrap and pound with a meat mallet until ½ cm thick. Place into a ziplock bag, pour over marinade, massage to coat and marinate. Refrigerate for at least 4 hours.

5. Place remoulade ingredients into a high-speed blender and blitz until smooth.

6. Mix together breading ingredients (including the reserves spices) in a medium bowl. Heat the deep frying oil to 180°C.

7. Add 2 tablespoons of the marinade to the breading mixture and stir through to create a lumpy mix.

8. Coat each fillet in the breading mix, ensuring it is well coated.

9. Fry the chicken in two batches for 4 minutes and allow to drain on a wire rack set over a tray.

10. Place a slice of cheese on each piece of chicken and allow to melt under the oven grill.

11. Toast the burger buns under the grill.

12. To assemble, spread remoulade on the base of the buns, add two cos leaves, top with chicken, cheese, and pickles. Add more sauce and place burger lid on top.

Serve immediately.

ATERNATIVELY, SERVE TWO PIECES OF CHICKEN IN THE ONE BURGER, IF PARTICULARLY HUNGRY!

MAKES 4 or 2 for hungry people!

PREP TIME 30 MINS + MARINATING COOKING TIME 10 MINS 24

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n e k c i h Cr Burger FRIED

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marinade, seal and massage to coat.

Refrigerate and marinate for at least 2 hours.

INGREDIENTS 1kg v cut chicken wings Sea salt & cracked black pepper Mint & preserved lemon strips to garnish

FOR MARINADE

harissa maple

Chicken Wing s F

SERVES 4 PREP TIME 15 MINS COOKING TIME 45 MINS GLUTEN FREE

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3 tbsp harissa paste 2 tbsp tomato paste ¼ cup maple syrup 4 garlic cloves, minced 1 tsp coriander 1 tsp smoked paprika Juice from 1 lemon ¼ cup olive oil

DIPPING SAUCE ¼ cup mayonnaise ¼ cup sour cream 1 garlic clove, minced 1 tsp cumin seeds Zest from one lemon

METHOD 1. Mix together marinade ingredients in a small bowl.

2. Season chicken wings with salt and pepper.

Place into a large ziplock bag, pour over

3. Preheat oven to 180°C. Line two oven trays with alfoil and baking paper and place wings onto the trays in a single layer, reserving marinade.

4. Roast for 45 minutes, basting twice with the marinade.

5. Meanwhile, mix together dipping sauce ingredients in a small bowl.

6. Serve wings immediately. Garnish with preserved lemon, mint leaves and dipping sauce on the side.

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Shandong hicken CJ INGREDIENTS

METHOD

1.8kg chicken, butterflied 1 tsp sea salt

1. Rub the sea salt over the skin of the chicken to remove any loose fibres. Pat dry with paper towel.

FOR MARINADE 2 tbsp dark soy sauce 2 tbsp shaoxing wine 2 tsp sesame oil

2. Mix marinade ingredients in a small bowl.

SAUCE ¼ cup Chinese black vinegar 1 tbsp soy sauce 1 tbsp honey 1 garlic clove, minced 2 tsp minced ginger 1 birdseye chilli, chopped

3. Place chicken on a wire rack set over a tray. Pour over marinade and rub in to coat. Refrigerate uncovered, overnight.

4. Preheat oven to 200°C. Place chicken onto a roasting tray and roast for 45 minutes, basting halfway through.

5. Rest the chicken for 20 minutes.

Meanwhile, mix sauce ingredients in a small bowl.

6. Cut the chicken into portions, place onto a serving plate and pour over the sauce.

SERVES 2 - 3 PREP TIME 15 MINS + MARINATING COOKING TIME 45 MINS

DAIRY FREE GLUTEN FREE

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MANDARIN, OLIVE LEAF & VODKA COLLINS 60ml 23rd Street Classic Vodka 30ml fresh mandarin juice 15ml sugar syrup Soda water Olive leaf and mandarin slice to garnish Ice Mix vodka, mandarin juice and syrup together. Pour over ice.

Add soda water to fill.

Garnish with olive leaf and mandarin slice.

GRAPE, SAGE & GIN SMASH 30ml Bombay Sapphire Gin 6 red grapes 15ml sugar syrup Soda water Red grapes and sage leaf to garnish Crushed ice Muddle gin, grapes and sugar syrup in a cocktail shaker.

Add ice and stir to chill. Strain into a glass filled with crushed ice.

Top with soda water and garnish with grapes and sage leaf.

ROASTED FIG & BLACK PEPPER NEGRONI

APPLE OLD FASHIONED

25ml Tanqueray London Dry Gin 25ml Campari 25ml sweet vermouth Fig and pepper to garnish Ice

50ml Jim Beam Kentucky Staight Bourbon Whiskey 3 dashes bitters 20ml apple juice Apple slice to garnish Ice

Mix the gin, vermouth and Campari into a glass with ice. Cut a fig in half and roast until warm. Pour the liquid over a block of ice. Garnish with a grind of pepper and roasted fig on top.

Mix the bourbon and bitters. Mix in apple juice. Pour combined liquid over ice.

Garnish with a thin slice of apple.

MightY Autumn 2026 | 31 localcellars.com

POTATO & CHICKEN GREEN CURRY with Green Beans INGREDIENTS • 1kg Mitolo Family Farms Low Carb Potatoes, cut into large chunks • 2 tbsp coconut or vegetable oil • 2 heaped tbsp green curry paste • 4 chicken thigh fillets, cut into medium sized pieces • 1 cup chicken stock • 400g green beans, trimmed • 1 tin (270 ml) coconut milk • Juice of 1 lime TO SERVE • Thai basil & mint • Steamed rice

Serves 4

30 mins

Easy

METHOD 1. Place potatoes in a medium saucepan, cover with salted cold water, bring to the boil and simmer until just tender.

2. Meanwhile, heat the oil in a large pan over med/ high heat, add the curry paste and fry until fragrant.

3. Add the chicken, stir well to coat the chicken in the paste, add the stock and simmer for 15 minutes.

4. Add the cooked potatoes, green beans and coconut milk and simmer for a further 10 minutes.

5. Stir through lime juice and serve garnished with herbs and steamed rice on the side.

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Sartori BellaVitano

Onkaparinga Creamery

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 worldfamous 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.

Brie – Gooey with a buttery, subtle earthy flavour.

Camembert – Smooth texture and rich buttery flavour with a soft white mould shell.

Triple Cream Brie – Extra creamy and indulgent.

Blue Cheese– Creamy, crumbly, and great for serving, melting, or crumbling.

Truffle Brie – Luxurious blend of truffle and creamy brie.

Ash Brie – Extra creamy centre with refined earthy notes.

Sartori Tomato Basil BellaVitano – an awardwinning, cow’s milk cheese from Wisconsin, featuring a sweet, nutty, and creamy flavour profile similar to Parmesan and Gouda.

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N e w!

Find the Sartori and Onkaparinga range in your local Foodland today!* *selected stores only.

CURRY, SPICE AND ALL THINGS NICE. FIVE CURRIES, FOR WHEN YOU’RE IN A HURRY.

SERVES 4 PREP TIME - 10 MINS COOKING TIME - 30 MINS

VEGETARIAN GLUTEN FREE

INGREDIENTS 1 cauliflower 2 tbsp ghee 1 tsp turmeric 1 tsp cumin ½ tsp sea salt ½ cup yoghurt 1 tbsp lemon juice DAHL 2 tbsp ghee 1 onion, finely diced 2 garlic cloves, finely chopped 1 tbsp minced ginger 1 tsp curry powder 1 tsp turmeric 1 tsp coriander 4 cardamom pods

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1 cup red lentils 1 bay leaf 3½ cups vegetable stock or water 1 tsp sea salt TEMPERED SPICES 1 tbsp ghee 2 dried red chilli 1 tsp cumin seeds 1 tsp coriander seeds

METHOD 1. Preheat oven to 200°C. Place cauliflower into a deep microwave safe bowl, add half a cup of water, cover with glad wrap and microwave for 5 minutes or until just tender.

2. Mix ghee with turmeric, cumin and salt in a small bowl then rub the mixture over the cauliflower.

3. Roast for 30 minutes or until tender and well coloured.

4. Meanwhile, heat a large heavy-based pan over medium heat. Add ghee, onion, garlic and ginger and sauté until softened.

5. Add spices and sauté until fragrant.

6. Add lentils, bay leaf, stock (or water), and simmer for 20 minutes. Add salt, and more water if necessary, and continue to simmer for 5-10 minutes or until creamy.

7. Mix together yoghurt and lemon juice in a small bowl.

8. Heat remaining ghee in a small frypan over medium heat. Add chilli and spices and fry until crisp.

9. Spoon dahl into a large, deep bowl. Place cauliflower in the centre and pour over the yoghurt sauce and tempered spices.

d e t s a o R e l o h W r e w o l f i l u a C with Dahl

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Hot Sour

Prawn ur r y CJ SERVES 4 PREP TIME - 10 MINS COOKING TIME - 20 MINS

DAIRY FREE GLUTEN FREE

INGREDIENTS

METHOD

500g prawns 2 tbsp vegetable oil 1 onion, thinly sliced 2 garlic cloves, finely chopped 1 large green chilli, thinly sliced 2 tsp white peppercorns, coarsely crushed 2 tbsp fennel seeds 1 tsp turmeric 1 tsp coriander 1 tsp paprika 2 tomato, chopped 1 tbsp tamarind puree 2 tbsp fish sauce 1 lemongrass stalk, split 500ml water 200ml coconut milk

1. Heat a large, deep frypan over medium/high heat.

Add oil, onion, garlic and chilli and sauté until softened.

TO GARNISH 1 kaffir lime leaf, thinly sliced ½ green chilli, thinly sliced 1 spring onion, thinly sliced 2 tbsp, toasted coconut Paratha and lime, to serve

2. Add spices and sauté until fragrant.

3. Add tomato and cook for 2 minutes to soften.

4. Add tamarind, fish sauce, water and lemongrass and simmer for 10 minutes.

5. Add coconut milk and prawns and simmer for 3 minutes or until prawns are cooked through.

6. Garnish with lime leaf, chilli, spring onion and toasted coconut.

7. Serve with lime halves and paratha on the side.

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SERVES 4 PREP TIME - 10 MINS COOKING TIME - 20 MINS

GLUTEN FREE DAIRY FREE

INGREDIENTS 400g Little Meat Co. Beef & Pork Meatballs 2 tbsp vegetable oil 1 onion, thickly sliced 1 3 cup massaman curry paste 1 cup beef or chicken stock 1 cup coconut milk 300g baby potatoes, halved 1 cinnamon stick 2 star anise Brown sugar, optional Fish sauce, optional Juice of 1 lime GARNISH ¼ cup chopped peanuts 1 birdseye chilli, thinly sliced 1 3 cup coriander leaves Steamed rice, to serve

1. Heat a large, deep frypan over medium/high heat. Add meatballs and 1 tablespoon of oil to the pan and fry until browned. Set aside.

2. Add remaining oil and onion and fry until softened.

3. Add curry paste, fry until fragrant and add stock, coconut milk, potatoes and meatballs and simmer for 20 minutes, or until potatoes are tender.

4. Taste and add brown sugar, fish sauce (if required), and lime juice.

5. Serve with steamed rice on the side and garnish with peanuts, chilli and coriander.

TH E

Meatbal y r r u C n a m Ma s sa J

METHOD

AT LE ME CO. IL TT

ls

al atb e Beef & Pork M

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k r o P y r r u Red C s r e w e k S y l Be F MAKES 8

PREP TIME - 10 MINS + MARINATING COOKING TIME - 20 MINS

DAIRY FREE GLUTEN FREE

INGREDIENTS 400g skinless pork belly, cut into 1.5cm cubes 4 tbsp red curry paste 1 tsp brown sugar, optional 1 tbsp fish sauce, optional 200ml coconut milk Juice of 1 lime

3. Place the coconut milk and remaining curry paste into a small saucepan and simmer for 2 minutes. Taste and add sugar and fish sauce, if required.

GARNISH Thai basil Sliced red chilli Chopped cashews

METHOD

4. Grill the skewers until lightly charred and cooked through, basting with the curry sauce halfway through.

1. Mix together 2 tablespoons of curry paste, sugar and fish sauce in a medium bowl. Add pork belly and mix to coat. Set aside to marinate for at least 30 minutes.

5. To serve, pour the curry sauce into a deep serving dish. Top with skewers, squeeze over the lime juice and garnish with thai basil, red chilli and chopped cashews.

2. Thread the slices of pork onto skewers and preheat a grill to medium/high.

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i d n u m a r r a B a sala MF BABY

INGREDIENTS 1 baby barramundi 2 garlic cloves, minced 1 tbsp minced ginger 1 tbsp coriander 1 tsp cumin 1 tsp garam masala 1 tsp chilli powder 1 tsp sea salt 2 tbsp lemon juice 2 tbsp vegetable oil 2 tbsp ghee or butter 2 curry leaf sprigs 2 tsp yellow mustard seeds TO SERVE Buttered naan Lime pickle

METHOD 1. Mix together garlic, ginger, spices, salt, lemon juice and oil in a small bowl.

SERVES 2 PREP TIME - 10 MINS COOKING TIME - 20 MINS GLUTEN FREE DAIRY FREE

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2. Score the fish with diagonal cuts on both sides and rub

the marinade all over, ensuring to massage into the cuts and cavity. Allow to marinate for at least 2 hours.

3. Preheat oven to 200°C. Place fish onto a baking paper lined oven tray and bake for 15-20 minutes.

4. Meanwhile, heat ghee (or butter) in a small frypan over medium heat. Add curry leaves and mustard seeds and fry until the leaves are crisp.

5. Transfer the fish to a serving platter, spoon over the curry leaves and mustard seeds.

6. Serve with buttered naan and lime pickle.

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BUILD YOUR MONTHLY ROUTINE Thin & flexible

FOR LIGHT & MODERATE DAYS

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FOR ACTIVE MOMENTS

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FOR WHILE YOU SLEEP

Duck

Action Duo Flush your way to freshness. Duck Action Duo Toilet Blocks fight stubborn stains, freshen your bowl, and colours water blue so you get a visible clean, every time you flush. Duck Action Duo In Cistern Block features a slow-release formula to help your toilet sparkle, for up to 900 flushes per pack. Clean with confidence!

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Glade Pet Odour Fighter Air Freshener is specially formulated to tackle stubborn pet smells at the source. From litter box mishaps to wet dog fur, it neutralises unwanted odours fast, leaving your home clean, fresh and welcoming. Enjoy everyday moments with your pets - without the lingering reminders.

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EXPLORING SA

Head

foodlandsa.com.au

k. al Cr edi str t-T Au h t ouris u m Australia / So

Gorge Wildlife Park. Credit - Tourism Australia / South Australian Tourism Commission

48

ar eP dlif Wil Gorge

There’s something about the Adelaide Hills that keeps us coming back. Maybe it’s the fresh air, the winding roads, or the feeling that you’re only a short drive from the city but a world away from the everyday. Whatever the reason, this beautiful pocket of South Australia is made for exploring, with incredible places to eat, drink, stay and play around every corner. If you’ve been meaning to plan a day trip (or even a weekend escape), consider this your sign.

Comm ission

with

H il l s

ian To uri sm

for the

Play

When it comes to food, the Hills truly deliver. If you’re chasing something relaxed and delicious, pizza at Route 9 Distillery is always a good idea. Grab a slice (or two) and pair it with a Square 1 Gin flight or sample spirits from around the world for a long, lazy lunch done right.

There’s plenty to do while you’re cruising through the Hills, too. FABRIK in Lobethal is a creative hub set within the historic Onkaparinga Woollen Mill, celebrating textiles, heritage, art and culture. Wander through galleries, meet resident artists, explore exhibitions or take part in a hands-on workshop.

Ad ela dy

Eat

Nepe nthe Wines Cellar

dit Cre . r Doo

Drink Of course, no trip to the Adelaide Hills is complete without a great drink. If you haven’t visited the new Nepenthe Wines Cellar Door yet, it’s worth the drive for the views alone. The expansive tasting space overlooks rolling vineyards in every direction, making it the perfect place to slow down and savour a glass.

The Lane Vineyard. Credit - Adelady

If you feel like getting fancy, The Lane Vineyard has you covered. If a sevencourse seasonal extravaganza sounds like your glass of sparkling, then opt in for the Chef’s Table Experience.

Hosted by The Lane’s talented kitchen team, it’s intimate, immersive and a great way to celebrate produce grown right there on the estate.

If a classic pub vibe is more your speed, the Inglewood Inn is the kind of place where you can settle in with a pint, enjoy up-market pub grub and soak up the sweeping Hills views.

It’s relaxed, welcoming and always hits the spot.

For something a little different, head to Bottle Shock in Gumeracha.

This lively venue is changing the way people experience wine, with gamified blind tastings and more than 150 wines available by the glass.

Their focus is on fun and inclusivity, encouraging everyone to explore without intimidation. Their mantra is “wine for the people,” and we absolutely love that.

Stay If you’re planning to stay the night (highly recommend!), The Manna in Hahndorf offers 50 Scandinavianinspired rooms with all the modern comforts you need. Think luxe spa suites, cosy studio rooms and the perfect place to recharge between all the eating and drinking.

Gorge Wildlife Park. Credit - Tourism Australia South Australian Tourism Commission

Animal lovers should make time for Gorge Wildlife Park, where you can get up close with a range of native and exotic animals — perfect for a family day out. If you’re keen to get active, Templewood Horse Riding Centre offers scenic trail rides for everyone from beginners to experienced riders.

The beauty of the Adelaide Hills is that no two visits are ever the same.

There’s always a new cellar door to discover, a new dish to try or a hidden gem waiting around the next bend. So pack the car, bring your appetite and make a day (or weekend) of it. Trust us, it’s one of the best ways to experience the very best of South Australia.

By Hayley and Lauren, Adelady + hello SA

For a longer stay, Leonards Mill, Templewood House and the Vineyard Cottage at Mt Bera Vineyards are also beautiful options to rest your head.

Mt Bera Vineyards. Credit - Ryan Cantwell

Inglewood Inn. Credit - Adelady Mt Bera Vineyards. Credit - Ryan Cantwell

BAKE IT TIL’ YOU MAKE IT.

FROM FLAKY PASTRIES TO SWEET TREATS.

Pistachio s e r o m S s ’ Hot Cros J METHOD

MAKES 4 PREP TIME - 10 MINS COOKING TIME - 10 MINS

INGREDIENTS

di na

Brio che Bun

1 pack of The Little Dough Co. x Pistachio Papi Hot Cross Buns 4 tbsp Pistachio Papi Smooth spread 8 jumbo marshmallows 100g dark cooking chocolate, finely chopped 100ml thickened cream ¼ cup chopped pistachios

rea Pis Sp tach h t io Papi Smoo

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1. Place chopped chocolate into a medium bowl. Heat cream in a small saucepan until just reaching a simmer, then pour over the chocolate and set aside for 2 minutes to melt.

2. Stir the chocolate mix with a rubber spatula until smooth. Set aside to cool to room temperature.

3. Preheat oven grill to low.

Split the hot cross buns in half, spread the bases

Hot Cross BUNS made with Australian wheat

with a thick layer of chocolate sauce, top with marshmallows and place under the grill until the marshmallows are soft and charred.

4. Spread the bun tops with pistachio spread, sprinkle with chopped pistachios and sandwich on top of the marshmallows. Serve immediately.

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Lamb a t i p o k a n a p S

G SERVES 6

PREP TIME - 30 MINS COOKING TIME - 45 MINS

INGREDIENTS 500g lamb mince 1 tbsp olive oil 1 onion, finely diced 3 garlic cloves, finely chopped 1 tsp dried oregano 1 tsp cumin ½ tsp cinnamon Pinch of nutmeg Sea salt & cracked black pepper 250g cooked rice 500g frozen chopped spinach, thawed 6 spring onion, finely sliced 200g Greek feta, crumbled 3 eggs, whisked 8 filo sheets 100g butter, melted 1 tsp dried oregano

METHOD 1. Heat a large, deep frypan over medium heat. Add olive oil, onion and garlic and sauté until softened.

2. Add lamb mince, break up with a wooden spoon and fry until coloured.

3. Add spices, season with salt and pepper and cook for a further minute.

Place into a large bowl and set aside to cool.

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4. Squeeze out the excess moisture from the spinach. Add to the lamb mix with the cooked rice, spring onion, feta and eggs.

Mix well to combine.

5. Preheat oven to 180°C and brush a 22cm round ovenproof dish with melted butter.

6. Line with six sheets of filo, each brushed with butter, allowing edges of filo to overhang.

7. Add the filling and cover with the excess filo, scrunching the last two sheets and adding them to the top.

8. Drizzle with the remaining butter and sprinkle with oregano.

9. Bake for 45 minutes or until golden and crisp.

10. Allow to rest for 10 minutes before serving.

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MAKES 6 PREP TIME 20 MINS + CHILLING COOKING TIME 35 MINS

Salmon a sties PF INGREDIENTS

4. Add salmon, peas, potato, lemon zest and dill, and mix through.

300g skinless salmon pieces, cut into 2cm cubes 2 tbsp butter 5. Cut out four 18cm circles 1 leek, finely sliced from the pastry, gather 1 small fennel bulb, finely sliced the scraps of pastry and 1 tbsp flour re-roll and cut out two 1 3 cup fish or chicken stock more 18cm circles.

Sea salt & cracked black pepper 6. Divide the salmon filling 1 potato, diced ½ cup frozen peas between the pastry Zest from 1 lemon circles, brush the edges 1 tbsp chopped dill with water, fold in half, 300g puff pastry, store bought lift the seam on top and 1 egg, beaten crimp to seal.

Tartare sauce, to serve 7. Place onto a baking paper lined oven tray, METHOD brush the pasties with 1. Heat a large frypan beaten egg and score over medium heat. Add several times (to allow butter, and when melted, steam to escape when add leek and fennel and baking). Refrigerate for sauté until softened.

30 minutes.

2. Add flour, stir through 8. Preheat oven to 200°C. and cook for 1 minute.

Bake pasties for 30-35 3. Slowly add stock, stirring minutes or until golden. continuously, then 9. Rest for 10 minutes simmer for 1 minute. before serving with Season with salt and tartare sauce on the side. pepper and place into a bowl in the fridge to chill.

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s e i k o o C e r Ad v entu r Choose Your Own

MAKES 16

METHOD

PREP TIME - 15 MINS + CHILLING

1. Place flour and bi-carb in large bowl and whisk to mix through.

COOKING TIME - 20 MINS

INGREDIENTS 320g plain flour ¾ tsp bi-carb 280g salted butter, melted 100g brown sugar 100g white sugar 1 egg 1 egg yolk ½ cup chocolate chips ½ cup potato chips ½ cup pretzels Add ins - chips, pretzels, peanut butter, jam, Easter eggs, freckles, lollies & cereal

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2. Place melted butter, brown and white sugar, egg and yolk in a medium bowl and whisk until smooth.

3. Pour the wet mix into the dry mix and mix with a spatula until combined.

4. Add chosen add-ins and fold through. Refrigerate for 1 hour to firm up.

5. Preheat oven to 180°C, roll into balls (about 60g), flatten slightly and top with extra bits and pieces.

6. Bake for 15-20 minutes or until golden.

7. Allow to cool on a wire rack before serving.

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FOR CRUMBLE ½ cup plain flour PREP TIME - 20 MINS ½ cup oats COOKING TIME - 35 MINS ¼ cup desiccated coconut ¼ cup brown sugar 60g butter INGREDIENTS 1 tbsp golden syrup ½ tbsp water 250g pitted dried ¼ tsp bi-carb soda dates, finely chopped 1 tsp bi-carb soda BUTTERSCOTCH SAUCE 250ml boiling water 60g butter 60g unsalted butter, at ½ cup brown sugar room temperature ½ cup golden syrup 150g brown sugar 2 eggs METHOD 180g self raising flour, sifted 1. Preheat oven to 180°C 300ml thickened cream and butter a 2L pudding dish. Place dates and bicarb into a bowl, pour over the boiling water and set aside for 15 minutes.

SERVES 8

2. Cream butter and brown sugar in a stand mixer until pale, add eggs and mix to combine.

3. Fold through flour and date mixture and pour into prepared dish.

4. Combine dry ingredients for the crumble in a medium bowl.

5. Melt butter, golden syrup and water in a small saucepan. Remove from the heat and stir in the bi-carb.

6. Pour the wet ingredients in the dry and mix until crumbly.

7. Crumble the mix over the date batter and bake for 30-35 minutes or until golden and an inserted skewer comes out clean.

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8. Meanwhile, combine sauce ingredients in a small saucepan and simmer for 2 minutes.

9. Pierce the pudding all over with a skewer and pour over half a cup of the sauce.

10. Serve pudding with thickened cream and extra sauce.

Anzac Crumble udding PF Sticky Date

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Veg etabl e Tian hi c c no G kin Potato Pump

e c i o h C e t i R The n o i s a c c o for every

For more recipes:

*25% lower in carbohydrates than the average raw potato listed in the AustNut 2011-13 Food Database.

Smashed Miso & to Garlic Roast Pota

Hot Cross BUNS

Available in: Fruit

made with Australian wheat

Mini Fruit Fruitless Chocolate

TE

D

ED

URS

VO

LI MI

NEW ITI O N F

LA

Available in: Fruit Mini Fruit Fruitless

LI MI

NEW

URS

Chocolate

TE

VO

Limited Edition D * Premium Flavours ED LA ITI N F O

Raspberry & White Chocolate Sticky Date & Caramel Chocolate Mudcake *While stocks last. Stock may vary at stores.

THIS SEASON’S What’s in Season

s e p i c e R Curries

Burnt Eggplant with Pomegranate ..........................

8

Whole Roasted Cauliflower with Dahl .....................

36

Pear, Fennel, Radicchio & Blue Cheese Salad ..........

10

Hot & Sour Prawn Curry ...........................................

38

Pork Steaks with Apple & Miso Caramel ..................

12

Meatball Massaman Curry ........................................

40

Rump Steak with Stroganoff Sauce .........................

14

Red Curry Pork Belly Skewers ..................................

42

Torn Lasagna with Pumpkin, Ricotta & Sage ...........

16

Baby Barramundi Masala .........................................

44

Panfried Mozzarella with Fig, Grape & Prosciutto ..

18

4 Ways with Chicken

Baking Pistachio Hot Cross Bun S’mores ..............................

52

Chicken Breast Piccata ............................................

22

Lamb Spanakopita ...................................................

54

Fried Chicken Burger ...............................................

24

Salmon Pasties ..........................................................

56

Harissa & Maple Chicken Wings ..............................

26

Choose Your Own Adventure Cookies .......................

58

Shandong Chicken ...................................................

28

Sticky Date & Anzac Crumble Pudding .....................

60

For all advertising enquiries, please contact: Olivia Psevdos Phone: (08) 8159 7729 Email: olivia.psevdos@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.

MightY Autumn 2026 |

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s e r o t S e r o M with

CLOSE TO HOME

Great Food Lives at For opening times & more information, head to foodlandsa.com.au/stores Angaston Foodland

Erindale Foodland

Lockleys Foodland

North Adelaide Foodland

53-63 Northbri Avenue

Aldgate Foodland

Eudunda Foodland

Loxton Foodland

Old Reynella Foodland

228 Seacombe Road

Athelstone Foodland

Fairview Park Foodland

Magill Foodland

Parafield Gardens Foodland

Balaklava Foodland

Flagstaff Hill Foodland

Maitland Foodland

Pasadena Foodland

Balhannah Foodland

Freeling Foodland

Mannum Foodland

Penola Foodland

Barmera Foodland

Frewville Foodland

Marion Foodland

Peterborough Foodland

Birdwood Foodland

Glenelg South Foodland

McLaren Vale Foodland

Pinnaroo Foodland

Bordertown North Foodland

Goolwa Foodland

Meningie Foodland

Port Adelaide Cannon Street

Brighton Foodland

Greenwith Foodland

Minlaton Foodland

Port Adelaide Foodland

Brooklyn Park Foodland

Hackham Foodland

Campbelltown Foodland

Happy Valley Foodland

Ceduna Foodland

Henley Square Foodland

Clare Foodland

Hove Foodland

Connington Plaza, 201 Main South Road

Cleve Foodland

Jamestown Foodland

Mt Barker Foodland

Cowell Foodland

Kapunda Foodland

Munno Para Foodland

Croydon Foodland

Kilkenny Foodland

Nairne Foodland

Crystal Brook Foodland

Kingston SE Foodland

Naracoorte Foodland

Daw Park Foodland

Littlehampton Foodland

Normanville Foodland

Darlington Foodland

Lobethal Foodland

Norwood Foodland

57 Murray Street

363 Kensington Road

232 Mount Barker Road

21 Bruce Street

320 Gorge Road

325 Hancock Road

13 Wallace Street

Memford Way

84 Onkaparinga Valley Road 18 Barwell Avenue

177 Glen Osmond Road

20 Shannon Street

103 Partridge Street

110 North Terrace

527 Brighton Road

610 Lower North East Road 48 Poynton Street

5 Arran Street

11 Main Street

113 Main Road

191 South Road

66

Happy Valley Shopping Centre

349 Brighton Road

35 Main Street

60 Seacombe Road

77 Collins Parade

348-354 Seaview Road

250 Main North Road

530 Goodwood Road

Goolwa Village, Hutchinson Street 222 Target Hill Road

289 Henley Beach Road

Bowman Street

3 Hanson Street

Armada Arndale Shopping Centre 1 Hansen Street

85 Princes Highway 18 Main Street

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491 Henley Beach Road East Terrace

591 Magill Road

25 Robert Street

76 Randell Street

750 Marion Road 130 Main Road

50 Princes Highway 14 Main Street

71-79 O’Connell Street 221 Old South Road 237 Martins Road 20 Fiveash Drive 27 Church Street 177 Main Street

15 Railway Terrace Cannon Street

Seacliff Park Foodland Sefton Park Foodland 231 Main North Road

Streaky Bay Foodland 6 Bay Road

Stirling Foodland

3/5 Johnston Street

Tailem Bend Foodland 113 Railway Terrace

Tanunda Foodland 119 Murray Street

Thebarton Foodland 81 George Street

Tumby Bay Foodland 5 Spencer Street

Mitcham Foodland

Port Mall Shopping Centre, Marryatt Street

Waikerie Foodland

Port Augusta Westside Foodland

Moana Heights Foodland

23 Loudon Street

West Lakes Foodland

119 Princes Road

Cnr Babbacombe Road & Commercial Road

Port Noarlunga South Foodland

Morphett Vale Foodland

Renmark Foodland

2 Victoria Crescent

600 Main North Road 121 Princes Highway 63 Ormerod Street 85 Main Road

161-169 The Parade

28 Seaford Road

25 Ral Ral Avenue

Robe Foodland 7 Main Road

Rostrevor Foodland 161 St Bernards Road

Rosewater Foodland

144 Grand Junction Road

Royal Park Foodland 53-59 Tapleys Hill Rd

Rundle Mall Foodland

Shop 9, 141-159 Rundle Mall

Saints Road Foodland

Cnr Main North Road & Saints Road

Salisbury East Foodland

4 McCoy Street Bartley Terrace

Whyalla Foodland

82 Essington Lewis Avenue

Woodside Foodland

25 Onkaparinga Valley Road

Wudinna Foodland 49 Ballantyne Street

Yorketown Foodland 14 Warooka Road

Broken Hill Foodland Beryl Street

Available from late March