Foodland Mighty Magazine - Spring 2023 by Foodland Supermarkets

SPRING LAMB FOREQUARTER

CHOP TRAY BAKE (PAGE 32)

Welcome

THE SPRING EDITION OF MIGHTY MAGAZINE!

Spring is in full bloom and your local Foodland is brimming with delicious, fresh produce for all your cooking and entertaining needs. Round up the crew and grab a picnic blanket, the sun is finally out and it’s the perfect time to enjoy our picnic-perfect recipes. Why not try our Lemon Myrtle and Coconut Scones or our refreshing Zero Alcohol Mocktails to awaken you from your winter slumber!

This spring, explore the natural wonders of the Limestone Coast, from the Naracoorte Caves National Park to the Robe Town Brewery.

For the school holidays we’ve got plenty of activities to get you and the family out and about. If you prefer to stay at home, try our kid-friendly recipes or our fun food craft!

Meet the lovely Mighty South Aussie Naylor family who run Freeling Foodland. Store manager and family member Mitchell gives us the inside-scoop on their infamous cinnamon scrolls and lamb pinwheels. Don’t go past them!

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

Community news

SALA FESTIVAL AUGUST 2023

Foodland is proud to have partnered with SALA (South Australian Living Arts) Festival once again, bringing in another successful year. Foodland’s Food For The Soul Exhibition proudly exhibited in over 35 Foodland stores. The stores exhibited a diverse array of artworks, celebrating local artists whilst creating an amazing platform bringing the arts to everyday people. Pictured Travis Hogan, First Nations Artist with Foodland CEO, Franklin dos Santos. Travis spent the day at Munno Para Foodland as an artist-in-residence as part of Foodland’s SALA exhibition.

ROYAL ADELAIDE SHOW 2-10 SEP 2023

The Royal Adelaide Show is back this September showcasing the very best that South Australia has to offer! There’s something for everyone from exhibition pavilions to baking competitions, adorable barnyard animals, carnival attractions, show bags, and woodchopping. Foodland is a proud Partner once again and tickets will be available to purchase from all Foodland stores in August or from theshow.com.au.

WIN WITH THE FOODLAND APP!

Now there’s even more reasons to shop with the Foodland app. There is $10,000 up for grabs every month* in Foodland gift cards! Be sure to download the Foodland app, spend $30 in-store, scan the app at the checkout, retain your receipt and you’re in the draw to win!

*For full terms and conditions visit foodlandsa.com.au.

2023 IGA NATIONAL AWARDS

On July 17, the Foodland team celebrated the achievements of our Foodland retailers at the 2023 IGA National Awards on the Gold Coast. We’re so proud of our Mighty South Aussie Foodland retailers who took out the following awards…

• Large Fresh Produce Department of the Year Award – Kilkenny Foodland

• Large Grocery & General Merchandise Department of the Year Award –Saints Foodland

• Large Store of the Year – Saints Foodland

• National Retailer of the Year – Saints Foodland

And a special congratulations to Mitchell Naylor, Freeling Foodland who took out the 2023 Rising Star Award! Overall, an incredible result for our Foodland community.

Pictured Franklin dos Santos & Ttravis Hogan

Season WHAT’ S IN

SOUTH A USTRALIA?

Vegetables

W

Asian greens

Asparagus

Beetroot

Broad Beans

Broccoli

Cabbage

Carrots

Cauliflower

Celery

Garlic

Kohlrabi

Leeks

Onions

Parsnips

Peas

Potatoes

Pumpkin

Rocket

Silverbeet

Spinach

Spring Onions

Fruit W

Apples

Avocados

Blueberries

Grapefruit

Lemons

Loquats

Mandarins

Pears

Rhubarb

Strawberries

Tangelos

Tangerines

F hasSpringSprung!

Wherever you are in Australia, spring is a great season to appreciate our beautiful country – the wildflowers are in bloom, the temperature is moderate and there’s an abundance of fresh fruit and veg. When using spring produce, you can expect a colourful array of sweet, flavoursome fruits – from strawberries to mandarins – and crunchy, crispy greens like broccoli, cauliflower and celery.

Expect to see a range of fruits that are perfect for salads, breakfasts, jams, and desserts. Fruits can be added as a savoury side to your main course to liven up your meals. Think tangelo, pear, or apple slivers in your salads, or a squeeze of grapefruit juice as a vinaigrette, add some quinoa and seeds and you’ve got yourself a delicious and nutritious salad.

“The key to buying fruit and veg in the spring is buying what’s on promotion in catalogue”, James Zervas, Fresh Manager at Foodland Supermarkets, says.

“This means it is going to be local, affordable, abundant and at its tastiest! We do the hard work, so you don’t have to look far for the best produce in South Australia!”

Springtime is also very much about vegetables and the perfect pairings with your next roast. Vegetables like broccoli, potatoes, onions and garlic pair perfectly with proteins such as chicken or spring lamb. “Spring marks the time where sheep are having their young. This means when you buy lamb in spring, it will be the most tender, tasty and affordable. It’s also incredibly easy to cook, it just takes time. I recommend a lamb roast on a Sunday afternoon when you have the time to cook this large piece of meat, and you can enjoy cold lamb slices in your sandwiches or toasties during the week.”

“Don’t forget to check out fresh and cooked prawns in your local Foodland found in the Deli Department. Throughout spring, there will be an abundance of Spencer Gulf Prawns coming through, which can be enjoyed fresh, just peel the shell and devour or chuck them raw on the barbeque with a bit of garlic.”

With so many options, there’s no excuse not to enjoy the season’s freshest produce from your local Foodland.

Portuguese Custard tarts

MAKES 12 TARTS

PREPARATION TIME - 25 MINS

COOKING TIME - 40 MINS

INGREDIENTS

1 packet Careme butter puff pastry

1 tbsp caster sugar

1 tsp ground cinnamon

2 egg yolks

1 whole egg

1/2 cup caster sugar

2 tbsp cornflour

1 tsp vanilla extract

1 cup pure pouring cream

¾ cup full cream milk

Extra ground cinnamon for serving

METHOD

1. Allow the pastry to defrost until easy to unroll, but not soft.

2. Mix the sugar and cinnamon together then sprinkle over the surface of the pastry.

3. Firmly roll up the pastry starting from the short end to encase the sugar and cinnamon. Wrap in baking paper, chill untill firm.

4. To prepare the custard, put the egg yolks, whole egg, sugar, cornflour and vanilla in a saucepan, whisk together until smooth, gradually adding cream and milk.

5. Place saucepan over gentle heat; cook stirring frequently with a spatula. Continue until the mixture thickens but do not boil. Remove from heat, cover surface with cling wrap to prevent a skin from forming and leave to cool.

6. Preheat oven to 200°C. Lightly grease a 12-hole muffin tin.

7. Take pastry roll from the fridge and cut into 12 x 2.5cm rounds..

8. Working quickly, place pastry rounds in muffin holes then using your thumbs work the pastry upwards to line the mould. You may need to lightly flour your fingers. Repeat this process with all 12 pastry rounds.

9. Pour prepared custard into pastry cases, filling to the top.

10. Place into preheated oven, cook for 20-25 minutes or untill pastry and custard is golden.

11. Leave the tarts to cool in the tin for 5 minutes then transfer tarts to a wire rack to cool completely.

12. Serve with a sprinkle of ground cinnamon.

It just keeps getting better…

The Little Cheese Co� brings you more artisan cheeses from all around the world Perfect for your spring picnics, find them exclusively at your local Foodland

Prima Donna Light - 175g

Inspired by Italian Parmesan and Gruyere, a Dutch cheese enthusiast crafted Prima Donna. Firmer than Gruyere yet softer than Parmesan, with a distinct nutty flavour. Released at peak maturity, this version has 40% less fat, retaining piquant, savory notes.

Gorgonzola Piccante - 150g

Originating in Lombardy, Italy, Gorgonzola’s history dates to 879AD where chance discovery in a cellar led to its iconic blue mould. Today, this cheese is known for its firm texture with a fruity & pronounced peppery flavour.

Dutch Matured Gouda Sheep - 175g

A Dutch cheese produced with age-old methods, nurtured in Holland’s ‘Green Heart.’ Hand-turned for the desired quality, this Sheep Gouda is mild, with sweet caramel undertones, reflecting traditional craftsmanship amid picturesque landscapes.

Dutch Maasdamer - 200g

Emerging in the 1990s as a Swiss Emmental alternative, Maasdamer is akin to Norwegian Jarlsberg, named after River Maas in South Holland. This semihard, cow’s milk cheese is supple and creamy, with a sweet, buttery flavour.

Manchego 3-6 Months - 150g

From La Mancha, Spain, this cheese has ancient origins but is now made in modern cooperatives from La Mancha sheep milk with the authentic waxed rind pattern. This cheese is grassy and buttery, with hay notes and gentle tang.

INGREDIENTS

12 round rice paper sheets, 22cm diameter

50g fine dry vermicelli noodles

12 large cooked prawn tails, shelled and sliced in half lengthwise

1½ cups shredded iceberg lettuce

1 large carrot, peeled and cut into fine julienne

½ cup fresh mint leaves

Vietnamese cold rolls

PEANUT DIPPING SAUCE

2 tbsp smooth peanut butter

2 tbsp hoisin sauce

2 tbsp lime juice

1 clove garlic, crushed

1 tsp chilli sauce, adjust amount to suit taste

VIETNAMESE COLD ROLLS ARE FUN TO MAKE WITH FAMILY AT THE TABLE. PLACE A PLATTER OF PREPARED INGREDIENTS; A BOWL OF DIPPING WATER ON THE TABLE AND EVERYONE CAN ROLL AWAY.

PREPARATION TIME - 20 MINS GLUTEN FREE

METHOD

1. Place vermicelli noodles in a bowl and cover with boiling water Allow to soak for 2 minutes, drain

2. Fill a large flat bowl with warm water ready for dipping the rice paper sheets�

3. Submerge one sheet of rice paper into warm water and place the rice paper flat on a board�

4. On the top section of the rice paper, place two pieces of prawn and three mint leaves

5. On the lower part of the rice paper place some vermicelli noodles, shredded lettuce and julienne carrot�

6. Fold the left and right edges of the rice paper in then starting from the bottom, roll firmly to secure the noodles, lettuce and carrot�

7. Complete rolling to encase the prawns, the rice paper is sticky and will seal

8. Place the completed rolls on a plate, cover it with cling wrap to avoid drying out while you prepare the remaining rolls

9. Mix all the dipping sauce ingredients together, taste and adjust seasonings�

10. Serve immediately

SERVES 10

PREPARATION TIME - 25 MINS

COOKING TIME - 50 MINS

VEGETARIAN

INGREDIENTS

3 blood oranges, thinly sliced

1 cup sugar

½ cup water

CAKE MIXTURE

200g unsalted butter

200g caster sugar

3 eggs

2 cups blanched almond meal

½ cup self raising flour

½ cup Greek style yoghurt

METHOD

1. Preheat oven to 160C. Line the base of a 25cm cake tin with baking paper.

2. In a frying pan, place water and sugar, and stir on low to medium heat until melted. Increase heat, add blood orange slices, simmer for 10-15 minutes. Allow to cool.

3. Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition. Stir in almond meal, flour and yogurt then mix until just combined.

4. Arrange orange slices in a decorative circular pattern in the base of the lined cake tin. Reserve any remaining syrup.

5. Spoon cake batter into cake tin then gently spread out taking care not to move orange slices.

6. Bake in preheated oven for 50 minutes or untill an inserted skewer comes out clean.

7. Allow the cake to cool for 5-10 minutes in the tin.

8. Run a knife around the edge of the cake and gently upturn onto a serving plate, remove baking paper. Drizzle any reserved syrup over the oranges or serve on the side with yoghurt or cream.

upside down almondOrangecake Blood and

alcohol Zeromocktails

FPINEAPPLE GINGER MOJITO

1 cup pineapple juice

1 tbsp grated fresh ginger

Juice of 1 lime

100ml zero alcohol rum

120ml soda water

Crushed ice

2 slices fresh pineapple

2 tsp caster sugar

METHOD

1. Place the pineapple juice, ginger and lime juice in a jug, allow to infuse for 10-15 minutes.

2. Strain and reserve juice to make mocktails when required.

3. Time to make a mocktail –add rum and soda water to reserved pineapple juice, put ice into selected glass and pour over mocktail mix.

4. To caramelise pineapple garnish – sprinkle sugar over pineapple slices, using a blow torch, heat sugar until golden brown. If you don’t have access to a blow torch, place pineapple slices, sugar side down in a non-stick fry pan and cook untill golden.

EACH RECIPE SERVES 2

PREPARATION TIME 10 MINS EACH

WATERMELON GIN FIZZ

4 cups cubed seedless

watermelon

Juice of 2 limes

½ cup zero alcohol gin

chilled tonic water

Garnish – watermelon balls and mint leaves threaded on a cocktail skewer

METHOD

1. Blend watermelon untill smooth, strain and reserve liquid.

2. Combine water melon juice, lime juice and gin in a jug.

3. Serve in cocktail saucers with ice sphere, top with tonic water and garnish skewer.

LIME MOSCOW MULE

4 limes, cut into small wedges

2 x 30ml shots zero alcohol vodka

½ cup mint leaves

Ginger beer

Extra lime to garnish

METHOD

1. Place lime, vodka and mint in a jug, muddle to release juices and flavour.

2. Divide muddled mix between 2 large glasses filled with ice.

3. Top with a generous splash of ginger beer.

4. Garnish with lime wedges.

SERVES 12 SCONES

PERFECT FOR PICNICS

INGREDIENTS

3 cups self raising flour

1 tsp baking powder

1 tsp ground lemon myrtle pinch of salt

1 cup coconut cream

1 cup lemonade, room temperature

PREP TIME - 10 MINS

COOKING TIME - 12 MINS

VEGAN

Lemonmyrtlecoconutand scones

TO SERVE

Quandong jam or jam of your choice

1 x 400g coconut cream, chilled Open can, drain liquid then place the solid cream in a bowl and whisk to soft peaks.

METHOD

1. Preheat oven to 200°C.

2. Sift flour, baking powder, lemon myrtle and salt into a large bowl, make a well in the centre.

3. Add coconut cream and lemonade, using a butter knife, bring the mixture together in a cutting motion.

4. Turn the mixture onto a floured surface and gently bring together with your hands. Do not over work.

5. Dip scone cutter into flour and cut rounds, place onto a baking tray. Lightly brush scone tops with a little coconut cream.

6. Bake for 12-15 minutes or till golden.

7. Serve warm with jam and whipped coconut cream.

Limestone Coast this spring

The Limestone Coast is known for its stunning beaches, exquisite food, and some of the world’s most sought after wine. Some of the regions most popular towns include Mount Gambier, Naracoorte, Robe, Conowarra, and Penola. Check out our list of 10 things to do on your next visit, to give you a taste of what the region has to offer.

1. NARACOORTE CAVES NATIONAL PARK

The Naracoorte Caves National Park is South Australia’s only World Heritage site. Located just 3.5 hours out of Adelaide, the Naracoorte Caves have preserved an incredible fossil collection for the past 500,000 years. There are five different caves to explore, plus an adventure playground, café, campgrounds, and an above-ground loophole walk. There is so much to explore and experiences for everyone. Visit naracoortecaves.sa.gov.au for more information.

Closest Foodland: Naracoorte Foodland, 63 Ormerod St, Naracoorte 5271

Bowman Scenic Drive.

CreditSouth Australian Tourism Commission/Adam Bruzzone

2. THE BLUE LAKE

Located in Mount Gambier and is one of the most-visited tourist spots in the region, the Blue Lake is worth checking out. The best time to see the lake is around dawn when the lake turns from a deep blue to bright blue at sunrise. Enjoy a leisurely 3.6km walk around the Blue Lake and take in the incredible views.

Closest Foodland: Mount Gambier

Foodland, Shop MJ002, 21 Helen St, Mount Gambier 5290

3. MIKES BEEF JERKY

Locally produced in Robe, South Australia, Mike’s Beef Jerky is full flavoured, moist, tender, and made from 100% premium MSA graded, South Australian beef and has been produced commercially for over 3 years. Pay a visit to their factory outlet located at 6 White Street, Robe, which is open 7 days a week for tours and tastings. Mike’s Beef Jerky is a proud, regional South Australia business supported and available in selected Foodland stores across South Australia.

Closest Foodland: Robe Foodland, Main Road, Robe 5276

4. ROBE TOWN BREWERY

Robe Town Brewery is a unique brewery with a huge range of beers, that are made with old-school and low-tech methods. Located in the magnificent coastal town of Robe, it is the only wood-fired brewery in the whole of Australia. Pop into the cellar door for a beer tasting, or sit back and enjoy the live music on a Friday night. Robe Town Brewery is open from Tuesday to Sunday and are a dog friendly venue.

5. ECHO FARM

Echo Farm is owned and operated by the Harrison Family who live and work on the property. Visitors are welcomed six days a week and are invited to explore, experience, and enjoy an assortment of historic displays, as well as spend time feeding and interacting with the animals after an induction talk.

Customised visits for large groups can be arranged in advance. Echo Farm is family-friendly, and the entire property is smoke-free, including the car park.

6. BELLWETHER WINES

Visiting Coonawarra? Make sure you add Bellwether Wines to your itinerary. Stay for the day and enjoy delicious grazing platters and wine tastings. Please ensure you place your order 3 days before arrival to help the team with their efforts to reduce food waste. If you’d prefer to stay the night, there are six permanent Bell tents built on decks, and six campsites for people travelling with their own equipment. Visit bellwetherwines.com.au to find out more.

7. DRIFT @ ROBE

Drift @ Robe is a fantastic café located in the heart of Robe. There is an extensive all-day brunch menu with a wide range of delicious seasonal produce, as well as offering both indoor and outdoor seating, so you can choose to soak up the spring sunshine if you wish! Drift @ Robe is open 7 days a week from 7:30am –3pm.

POOL OF SILOAM

The Pool of Siloam is a Salt Lake, which is reported to be seven times saltier than the sea. The pool is popular with visitors and locals who swim in the lake throughout the year, as the water is believed to relieve aches and pains, specifically for those who suffer from arthritis. Located just 3km from Beachport, the Pool of Siloam is family friendly with full picnic and toilet facilities available.

Closest Foodland: Millicent Foodland 1 Kentish Pl, Millicent 5280

9. CAVE GARDEN / THUGI

Cave Garden, or Thugi as it is known by the Indigenous people, features an incredible sinkhole in the middle of Mount Gambier. It remains a must-visit destination all year round and its beauty and significance can be appreciated from the viewing platforms that hang over the sinkhole. For a unique experience, visit the sinkhole at night when it is well lit and looks beautiful in the lights of the night.

10. PIPERS OF PENOLA

Situated on the doorstep of Coonawarra, Pipers of Penola is open Wednesday – Saturday for dinner, and Sunday for breakfast and offers an a la carte restaurant menu with a focus on regional produce. Select from a wide range of dishes including South Australian prawn & chive dumplings and Whipped Persian feta tortellini. There is also an extensive wine list which features local, interstate, and international wines. Visit pipersofpenola.com.au and make a booking.

Closest Foodland: Church St, Penola 5277

BellwetherWines

. Credit- Tyrone Ormsby

Drift Robe

Blue Lake.

Spring has arrived which means beautiful sunny days and cool nights. Check out our kids cooking ideas and activities for the school holidays.

SERVES 40

PREP TIME - 5 MINS

COOKING TIME - 15 MINS

INGREDIENTS

4 sheets puff pastry, defrosted

200g ham, cut into slivers

2 cups cheese, grated

4 tbsp tomato paste

METHOD

1. Preheat oven to 200°C.

Cooking KIDS

2. Spread the puff pastry with tomato paste.

3. Cover with ham and cheese and roll up like scrolls.

4. Cut into 2cm wide rounds.

5. Space out on a lined baking tray.

6. Bake for 15 minutes.

OMIT HAM AND TOMATO PASTE, AND SWAP WITH 200G DEFROSTED SPINACH FOR VEGETARIAN OPTION!

SERVES 5

Cinnamon Easy Scrolls

PREP TIME - 40 MINS

COOKING TIME - 25 MINS

INGREDIENTS

450g pre-made pizza dough

½ cup softened unsalted butter

¾ cup sugar

2 tsp cinnamon

METHOD

1 cup icing sugar

¼ tsp vanilla extract

2 tbsp of water

1. Pre-heat the oven to 180°C. Grease a 22cm round cake pan.

2. Roll your pizza dough on an unfloured surface in a rectangle shape.

3. Mix the sugar and cinnamon in a small bowl, set aside.

4. Spread the softened butter evenly over the dough and sprinkle with the sugar mixture.

5. Starting at the long end, roll up tightly and pinch the seam shut.

6. Slice 5cm thick slices and place them in a greased 22cm round cake pan. Place the rolls a few centimetres apart.

7. Let the scrolls rise on the kitchen bench for 30 minutes, then bake until golden brown, about 20-25 minutes.

8. To make the glaze, mix together the icing sugar, ¼ teaspoon of vanilla extract and water and spread over the warm rolls.

Activities KIDS

Printing POTATO

Potato printing is a fun and simple kids activity for children of all ages. Potatoes are fantastic for print making because they’re easy to carve and are usually in the kitchen cupboard!

WHAT YOU’LL NEED

Sharp knife

Potatoes

Paint

Plate

Paper

INSTRUCTIONS

1. Prepare the potato stamp by slicing a potato in half and then carving out a shape. E.g. a star or flower. Make sure you only have one shape on each potato half.

2. Prepare the paint by pouring a thin layer of paint on the plate.

3. Stamp! Press the potato stamp in the paint, then firmly on the paper. Lift the potato to reveal the print. Get creative!

Planetarium Adelaide

Looking for a fun and educational activity to keep the kids entertained during the school holidays? Visit the Planetarium to learn about the solar system, constellations and the universe beyond. The Planetarium is located at Mawson Lakes, just 16km from Adelaide CBD.

For more information, visit www.unisa.edu. au/connect/galleries-museums-and-centres/ adelaide-planetarium/explore/school-holidayprograms

This is the Constellation “Scorpius”, it is one of the 12 constellations of the zodiac and one of the 48 named by the ancient Greek astronomer Ptolemy in the second century. The big star at its centre is called “Antares” which is a red supergiant star approximately 550 lightyears away from Earth.

LET’S TALK ABOUT

Potatoes

Potatoes were first introduced to Ireland, and then to Britain, from America in the late 16th century and are now one of the most popular staple foods in the world. They are a valuable source of nutrition, particularly for their vitamin C, carbohydrate, and fibre content, especially when they are cooked and eaten in their skins.

Potatoes are the epitome of comfort food and there’s nothing we love more than getting to eat them in every form we can! The best part about the super spud? There are endless ways to enjoy them!

White potatoes are a favourite across most households. These snow-white potatoes with white yellow flesh and a smooth skin finish are easy to peel and best for boiling and mashing with a dollop of butter.

Red potatoes are a staple in many Australian households, characterized by their deep red coloured skin and white to cream coloured flesh. Red potatoes lend themselves to baking, roasting and boiling and are best eaten with the skin on to maximise nutritional benefits.

Sweet potatoes are high in fibre and low in calories, sweet potatoes are very nutritious, a top source of beta carotene with a deep orange flesh. As a rule, don’t substitute sweet potatoes for regular potatoes, as they don’t

hold together the way potatoes do, and their strong flavour can overwhelm a dish. But they make a great substitute for pumpkin.

Kestrel potatoes are instantly recognizable by their smooth white skin and unique purple spots. Available all year round, the Kestrel is perfect for roasting, boiling and chips.

Desiree is one of the most popular, red skinned potatoes, Desirees have a smooth skin and firm creamy yellow flesh. Desiree potatoes are great for wedges or roasting as they hold their shape.

Kipfler potatoes are known for their unusually long thin shape with creamy yellow flesh, Kipfler potatoes have a low starch content and mild flavour. They’re best eaten boiled or steamed in their skins with a pinch of salt and knob of butter.

Potato easy bake

SERVES 6

PREP TIME - 10 MINS

COOKING TIME1 HOUR 15 MINS

INGREDIENTS

8 medium white potatoes

600ml cream

1 tbsp. Vegeta Gourmet Stock Powder

METHOD

1. Preheat oven to 180C.

2. Grease a 2 litre baking dish.

3. Peel and slice potatoes. You can use a mandolin to cut the potatoes.

4. Layer potatoes in the baking dish, you can be as precise as you want.

5. Pour cream over potatoes and sprinkle with Vegeta.

6. Bake for 1 hour 15 minutes, or until the potato is tender and top is golden.

• Potatoes are 99.9% fat-free and contain vitamins B6, C, E, K, and minerals like potassium, magnesium and phosphorous.

• South Australia grows and supplies approx. 80% of all table potatoes in Australia.

• Australians eat an average of 44.7kg of potatoes each a year.

• Despite their name, Sweet potatoes are not actually related!

• Look out for new varieties including Low Carb potatoes with 25% less carbs than the average potato, now in store!

Did

k n ?wo F me ins t !ero nE

Mac n cheese pots

SERVES 6

PREPARATION TIME - 10 MINS

COOKING TIME - 15 MINS

INGREDIENTS

3 cups milk

1 cup water

100g unsalted butter, diced

3 garlic cloves, crushed

¼ tsp ground turmeric

Sea salt flakes and ground black pepper to taste

300g macaroni pasta

½ cup pouring cream

1½ cups grated cheddar

½ cup grated Parmesan

2 tbsp chopped chives

2 tbsp chopped parsley

1 tbsp olive oil

½ cup roughly chopped macadamia nuts

8 slices pancetta, diced

Zest of 1 lemon

¼ cup parsley leaves

METHOD

1. Using a large non-stick sauté pan, add milk, water, butter, garlic, turmeric, seasoning and macaroni, bring to a simmer, cooking gently for approximately 12 minutes, stirring occasionally.

2. When the pasta is al dente stir in cream and cheeses until combined and melted, check seasoning.

3. Add chives and parsley to the mixture.

4. If you prefer a softer mix, add a slash of milk and stir through.

5. Divide mac’n cheese into 6 small oven proof ramekins.

6. While the mac’n cheese is cooking, prepare the topping. In a small fry pan add oil and cook macadamia nuts pancetta and lemon zest untill nuts are lightly coloured and pancetta crisp.

7. Remove from heat, stir through parsley. Divide topping between ramekins.

8. Serve or refrigerate to reheat in oven when required.

Prawns cHILLI style SingaporE

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 10 MINS

GLUTEN FREE

INGREDIENTS

16 extra large green South Australian king prawns

¼ cup rice bran oil

2 large red chillies, sliced (removing seeds reduces the heat)

4 large cloves garlic, peeled and finely sliced

2 tbsp fresh ginger, peeled and grated

1 tbsp tomato paste

1 tbsp red miso paste

½ cup water

2 tbsp sugar

Sea salt and ground white pepper to taste

Coriander leaves, lime wedges and finely sliced red chilli to garnish

METHOD

1. Prepare prawns by leaving head and tail in tact, peel and devein the body, set aside.

2. Heat a wok or frying pan, add oil, bring to medium-high temperature.

3. Add chilli, garlic and ginger, stir constantly for 2-3 minutes. Stir in tomato paste, miso, water and sugar to wok.

4. Add prepared prawns, toss to coat with the sauce, cover and cook for 4-5 minutes.

5. Transfer prawns and sauce to a serving plate, garnish with coriander, lime wedges and chilli, serve immediately.

Lindeman

’s,Early Harves

Frikadeller F

INGREDIENTS

750g beef mince

250g pork mince

3 slices white bread, cut into small pieces

Milk for soaking bread

1 medium onion, finely diced

2 eggs, lightly beaten

4 tbsp plain flour

1 tsp sea salt flakes

½ tsp ground white pepper

½ tsp ground cloves

80g butter, melted

Oil for frying

SERVES 4 - 6

PREPARATION TIME - 15 MINS

COOKING TIME - 20 MINS

danish meatballs

METHOD

1. Combine mince beef and pork in a large bowl.

2. Place bread into a small bowl and add enough milk just to cover the bread, allow it to soak up the milk and become soft.

3. Add onion and soaked bread to the mince, mix with clean hands to bring together. Then add eggs, flour, salt, pepper and ground cloves, combine well.

4. Using a tablespoon, dip spoon into melted butter and take one spoonful of mixture.

5. Place the meat in the palm of your hand and form the mixture into an oval shape, continue untill all mixture has been shaped.

6. Heat oil in a large frying pan; carefully cook meatballs till browned, turning to ensure all sides are browned. Remove and drain on absorbent paper.

7. Serve with gravy, mashed potatoes and a berry sauce.

Lambchopforequarter tray bake SPRING

SERVES 6

PREPARATION TIME - 10 MINS

COOKING TIME - 25 MINS

INGREDIENTS

6 - 8 lamb forequarter chops

½ cup semi dried tomatoes

½ cup basil pesto

½ cup chicken stock

½ cup pitted kalamata olives

2 x 400g cans white beans, drained and rinsed

¼ cup basil leaves

Crusty bread and steamed green beans to serve

METHOD

1. Preheat oven to 200°C. Line a roasting pan with baking paper.

2. Lightly oil a large frying pan, heat to medium heat. Season lamb chops with salt and pepper and cook in batches for 2 minutes on each side or untill browned. Place into prepared roasting pan.

3. Add semi dried tomatoes to pan. Combine pesto and stock in a jug and pour over chops. Bake in preheated oven for 10 minutes.

4. Add olives and beans, continue to bake for a further 10 minutes or untill chops are tender.

5. Sprinkle with basil leaves and serve with crusty bread and steamed green beans.

6. Serve any remaining pesto on the side.

Sustainability Dairy

award

Mount Compass dairy farmer Warren Jacobs believes being adaptable and efficient across all aspects of farming is the key to sustainability, resilience and prosperity.

Named as the winner of the South Australian Dairyfarmers’ Association (SADA) Foodland Dairy Sustainability Award at the SA Dairy Awards in August, Warren says sustainability is going to be increasingly important moving forward.

“Consumers are looking at where their produce is coming from and how sustainable the farms are, so as local dairy farmers, we need to reduce our emissions and build our soil carbon for the health of our world,” he said.

The South Australian Dairy Awards were presented on Friday 4 August to celebrate the effort and contribution of SA dairy farmers and processors who showcase their products in our supermarkets, deli counters, cafés and restaurants.

As the Premier Partner of the 2023 Awards, SADA partnered with Foodland to present the Foodland Dairy Sustainability Award, which honours dairy producers who deliver on the Australian dairy industry’s promise to provide nutritious food for a healthier world.

In a partnership with Perrin and Kelly Hicks, Hicks-Jacobs Dairies is run across two properties at Mount Compass – Misty Downs Dairy and Whispering Pines, run by Warren – supplying milk to La Casa Del Formaggio.

By running Whispering Pines on a legume-based perennial pasture, Warren makes use of the way legumes can take nitrogen from the atmosphere and add it to the soil, thereby reducing the need to apply fertiliser.

Warren uses solar power to reduce greenhouse gas emissions and dramatically cut the cost of energy required to produce each litre of milk. He also protects the environment through regenerative tree planting, which helps protect the local landscape from the impact of more extreme climate events.

“We are even trialling the use of dung beetles to break down cow manure in the soil, and we’re exploring genetics to breed cows that help the farm produce more milk more efficiently,” he said.

Warren has also used his extensive knowledge of the local characteristics of the Murray Darling Basin to optimise the farm’s water use.

“Over the last ten years we have looked at how we use water and worked to be more efficient. For example, by installing probes to monitor soil moisture, we are able to irrigate at the right time to optimise that water use,” he said.

He acknowledges the direct benefits from some of these individual practices can be hard to measure, but the overall result is worth the time and effort.

“I think it’s about being adaptable and working to introduce efficiencies into everything you do,” he said.

The Australian dairy industry has a proud history of producing sustainable products. On farms and in factories, the industry undertakes programs that enhance livelihoods, improve the wellbeing of people and animals, and reduce environmental impacts today and for future generations.

The Foodland Sustainability Award is presented to a dairy farmer demonstrating excellence in four key areas: enhancing economic viability and livelihoods, reducing environmental impact, improving the wellbeing of people and providing the best care for their animals.

Foodland is proud to work closely with South Australian Dairyfarmers’ Association (SADA) to deliver on the Australian Dairy Industry’s promise to provide nutritious food for a healthier world and to drive change with the Inaugural Foodland Sustainability Award.

SERVES

PREPARATION TIME - 20 MINS

COOKING TIME - 35 MINS

VEGETARIAN

GLUTEN FREE

INGREDIENTS

ROASTED SWEET POTATO SALAD

2 kg sweet potato, peeled and cut into large dice

¼ cup olive oil

Sea salt flakes and cracked black pepper to taste

½ tsp dried chilli flakes (more if you like extra heat)

10 cloves garlic, peeled

TRAY BAKED BARRAMUNDI

6 x 150g barramundi portions

2 tbsp olive oil

Zest and juice of 1 lemon

sweet potato Barramundi Tray baked with roasted and cashew

salad

METHOD

1. Preheat oven to 180°C. Line a large baking tray with baking paper for the sweet potato and a smaller tray for the barramundi.

2. Toss prepared sweet potato, olive oil, salt and pepper, chilli flakes and garlic together, spread over the prepared baking tray. Roast in preheated oven for 2025 minutes

3. Mix the olive oil, lemon zest and juice together. Sit barramundi portions on prepared tray, brush with oil and lemon mix. Season barramundi with salt. Bake, uncovered for 10 minutes.

4. Remove sweet potato from the oven when slightly coloured and tender, allow to cool.

5. Toss roasted sweet potato with - 1 Spanish onion, peeled and finely sliced - 1 cup parsley leaves - 250g dry roasted cashews

Dress the salad with a generous drizzle of olive oil and a splash of balsamic vinegar to balance.

Serve roasted barramundi portions garnished with lime zest and wedges beside prepared salad.

Native rub

SERVES 6

PREPARATION TIME - 15 MINS

COOKING TIME - 1 HOUR

GLUTEN FREE

INGREDIENTS ROAST CHICKEN

1 x 1.5kg free range chicken, backbone removed and butterflied

1 tbsp olive oil

½ cup dukkah

¼ cup dried saltbush leaves

2 tbsp ground bush tomato

2 tsp sea salt flakes

1 tsp ground black pepper

1 lemon cut into slices

2 lemons, cheeks removed and grilled

METHOD

1. Preheat oven to 170°C. Line a baking tray with baking paper; place a rack on top of the paper.

2. In a small bowl, mix together the dukkah, saltbush, bush tomato, sea salt and pepper.

3. Rub both sides of the chicken with olive oil then generously sprinkle the native rub mix over the chicken skin.

4. Place slices of lemon on the rack and sit butterflied chicken on top of the lemon slices, skin side up so it lays flat.

5. Place into preheated oven, cook for 55-60 minutes, or untill juices run clear. If you have a thermometer, insert into the thickest part of the thigh. Chicken is ready when 75°C internal temperature is reached.

6. When cooked, remove from oven, cover loosely with foil, allow to rest for 10 minutes.

7. Serve on a large platter with fattoush and grilled lemon cheeks.

SERVES 4 - 6

PREPARATION TIME - 10 MINS

COOKING TIME - 20 MINS

VEGETARIAN

INGREDIENTS FATTOUSH SALAD

½ cup extra virgin olive oil

2 lge pieces Lebanese bread, cut into quarters

2 x punnet grape cherry tomatoes cut in half

2 Lebanese cucumbers, seeds removed and diced

1½ cups loosely packed parsley leaves

½ cup mint leaves

1 medium red capsicum, seeds removed and diced

4 large red radishes, finely sliced

6 spring onions, sliced

Salt and pepper to taste

1 tbsp sumac

½ cup olive oil

Juice and zest of 1 lemon

METHOD

1. Heat olive oil in a large frying pan and when hot fry half the Lebanese bread until golden, drain on kitchen then repeat with remaining bread.

2. In a large mixing bowl combine tomatoes, cucumber, parsley, mint, capsicum, radishes and spring onion stir to combine. Season to taste.

3. Break the Lebanese bread into bit sized pieces, toss with the vegetables.

4. Sprinkle with sumac, drizzle with extra olive oil and lemon juice, mix to combine.

5. Serve immediately with roast chicken.

MEET OUR FAMILIES

Freeling Foodland F

yce andMitchellNaylor , Freeling Foodland

Say hi to your friendly neighbourhood Foodland, Freeling! The store is 100% owned and operated by the Naylor family. The Naylors work hard to keep their customers happy! John Naylor is the store director, with son Mitchell as Store Manager and daughter Alyce working as Operations Manager.

We had a chat with the store manager Mitchell to find out a little bit more about the impressive new store, which was only built in October of 2022.

A special congratulations to Mitchell who took out the 2023 Rising Star Award at the 2023 IGA National Awards on the Gold Coast!

Words from Mitchell

“Retail to me isn’t what individuals have done. It’s our teams, staff, customers, communities, suppliers and families. These close relationships is what makes us truly independent. To see all this come to life in Freeling Foodland has been such a wonderful journey.”

“Freeling Foodland is staffed completely by locals...

The local butchers Mark & Karen McAllister that used to operate the old butcher shop now work and operate Freeling Foodland’s meat department.”

Sustainability Lives Here

“At Freeling Foodland we try our best to reduce as much waste as possible. Old food scraps go to local farmers for the animals, old pallets also get donated for local firewood and bakery/grocery goods get donated to local churches.”

“We source local food first... (not so)Hidden gems of FoodlandFreeling

“My favourite part of work is...

working with the team, every one of the staff at Freeling Foodland get along and work together to provide a service to the people of Freeling. From this, I get the utmost pleasure of hearing the praises from our customers on the team’s exceptional service.”

trying to keep as much business in the surrounding areas. Our local in-store bakery run by our wonderful bakery manager Sam bakes in-store bread and baked goods every day.

We tie in heavily with sporting clubs and local business to try help Freeling grow as a town.

At Freeling Foodland we really push creating a happy, fun and friendly work environment. The staff all chip in to help each other which has created a close nit family within the business.”

“Personally, I am a massive fan of two things at our store and they are a hell of a diet breaker.

One being Sam’s Cinnamon Scrolls we bake in-store, those things you must eat with your shoes off, make you squirm in your chair.

The second comes from the meat room… one of Mark’s specialities, Mark’s Lamb Pinwheels!”

Risoni Asparagus bean and salad broad

INGREDIENTS

300g risoni pasta

1 kg fresh broad beans or 500g pkt frozen broad beans

2 bunches asparagus, trimmed

1½ cups fresh parsley leaves

3 tbsp chopped fresh dill

4 spring onions, finely sliced

Zest and juice of 1 lime

¼ cup olive oil

1 tsp Dijon mustard

1 tsp sugar

Sea salt to taste

100g feta, crumbled

SERVE 6 - 8

PREPARATION TIME - 50 MINS

COOKING TIME - 12 MINS

VEGETARIAN

METHOD

1. Cook risoni according to packet directions.

2. If using fresh broad beans, pod beans and blanch in boiling water for 2 minutes, drain and refresh in ice water. When cold, remove the outer pod of each bean to reveal the beautiful bright green beans. Set aside. For frozen beans, remove the outer pod, defrost and set aside.

3. Finely slice asparagus stems stopping approximately 4cm from the tip end. Set the sliced asparagus aside, this will be used fresh.

4. Bring some water to the boil and blanch the asparagus tips for 1 minute, drain and refresh.

5. In a large bowl toss prepared risoni, broad beans, sliced asparagus and tips, parsley leaves, dill and spring onions.

6. In a screw top jar, add lime zest and juice, olive oil, mustard, sugar and salt, secure the lid and shake to combine.

7. When ready to serve, add ¾ of the crumbled feta to the salad, toss together with the dressing.

8. Serve in a salad bowl garnished with the reserved feta.

INGREDIENTS

2-3 kg leg of lamb

8-10 anchovy fillets

8-10 whole garlic cloves, peeled

Extra virgin olive oil

Sea salt flakes and ground black pepper

2 cups water

10 sprigs rosemary

METHOD

1. Preheat oven to 140°C. Line a roasting dish with baking paper.

2. Using a small knife, cut 8-10 deep pockets into the lamb, then push one anchovy fillet and one garlic clove into each pocket.

3. Rub olive oil over the surface of the lamb, sprinkle generously with sea salt and black pepper to season.

4. In the baking tray, place rosemary sprigs to make a base, sit lamb leg on top of rosemary.

5. Pour water around the lamb, cover lamb with a piece of baking paper and then a large piece of foil, seal tightly around the edge of roasting dish.

6. Place in preheated oven, cook for 3 hours, uncover and continue to roast for another 20 minutes or till lamb is well browned.

7. Remove from oven and cover loosely with foil, allow to rest for 20 minutes before serving.

8. Collect pan juices, strain and serve beside the lamb.

9. We suggest serving roast lamb with asparagus, broad bean and risoni salad or vegetables of your choice.

roast leg LambF

COOKING TIME FOR ROAST LAMB – ALLOW 30 MINUTES PER 500G

SERVES 6 - 8

PREPARATION TIME - 10 MINS

COOKING TIME - 3½ HOURS

GLUTEN FREE

Coopers,

Spanish Paella

SERVES 8

PREPARATION TIME - 20 MINS

COOKING TIME - 25 MINS

GLUTEN FREE

GARNISH WITH FRESH PARSLEY AND LEMON WEDGES

INGREDIENTS

2 tbsp olive oil

2 chorizo, sliced

1 large onion, peeled and diced

3-4 garlic cloves, crushed

1 red capsicum, seeds removed and diced

1½ cups Calasparra/Bomba paella rice

METHOD

1. Using a paella pan (30cm) or frying pan, heat olive oil over a high heat. Add chorizo, cook to brown on both sides, remove and set aside. Keep oil and juices in the pan.

2. Gently sauté onion, garlic, capsicum in the pan for 2 -3 minutes, then add chicken and cook untill brown on all sides. The chicken will still be raw on the inside.

3. Add rice and mix until all grains are coated in oil. Then add ¾ of cooked chorizo, reserve ¼ for garnishing.

4. With the pan still on the heat, pour in the chicken stock, tomato and saffron threads, stir to combine.

5. Allow to simmer over low heat so that the rice doesn’t burn. Simmer for 10 minutes without stirring.

6. Scatter over peas, prawns and mussels, cook for a further 8 minutes. Turn prawns if required and cook till mussels have opened and most of the liquid has been absorbed.

2 large ripe tomatoes, peeled and diced

200g chicken thigh fillets, diced

3 cups chicken stock

1 tsp saffron threads

½ cup frozen peas

12 - 16 large green prawns

12 - 20 South Australian black mussels, cleaned

7. Remove from heat, scatter with reserved chorizo and cover for 5 minutes to heat and absorb remaining liquid.

8. Garnish with parsley and lemon wedges, take to the table and serve immediately.

Coriole,Fiano

FOODLAND X SALA EXHIBITION 2023 F Food for the Soul

This August Foodland partnered with SALA (South Australian Living Arts) Festival for the third year in a row, bringing in another successful year! Foodland’s Food For The Soul Exhibition proudly exhibited Mighty South Aussie artists across 35+ Foodland stores. Artists were featured in stores all across South Australia from the innersuburbs at Mitcham Foodland all the way out to Ceduna Foodland.

WHAT’S SALA?

SALA is the acronym for South Australian Living Artists Festival. SALA is a statewide festival of visual art, established in 1998 to promote the many talented visual artists in South Australia. SALA’s aim was and remains to extend visual arts and audiences through inclusivity, allowing visual artists of any level and working in any medium to be part of the annual SALA Festival every August.

Check out some of the Mighty South Aussie artists that displayed work across our Foodland stores…

Lou Clarke

Artwork displayed at Frewville & Mitcham Foodland

You may have seen Lou’s artwork featured across the Foodland X SALA campaign this year. Lou’s career began in the fashion industry, with a strong passion for art, creativity, and all things big bold and bright. She went on to have two successful labels, Mumbumps Australia; Maternity Fashion and Soal Sister ; fashion accessories and art. She is currently living at a sheep station, known as Paratoo Station, located 400 kilometres north of Adelaide. Here she works on her online business and at popup shops 5431 Collective, Orroroo and Highway Home, Yunta. She also paints in her spare time, inspired by the raw beauty of the outback and amazing animals and wildlife.

“There is beauty, colour and ideas in every waking moment…The Paratoo Emu stories are two elects out here; bush emus and paddy melons, that grow wild, and the animals are cheeky, fun and inquisitive!... I love to do large artwork on canvas using acrylic paints, starting with

Lou Clarke

Artwork: Lou Clarke, Mad About Melons – Paratoo Emu, 2023

some bush poppies, add colour and let it go wild and add some fun! There are sheep, sheep and more sheep, so I love to paint them too. I paint on the long Veranda surrounded by the sights and sounds of the South Australian bush. An amazing backdrop.”

Website: soalsister.com

Facebook & Instagram: @soalsister

Lorna Nickels

Artwork displayed at Pasadena Foodland

Lorna Nickels Lorna is an Adelaide based artist that loves the colour, discussion and happiness that art brings to both its creators and viewers.

She loves exploring different mediums and often jokes that she will paint almost anything if it stays still long enough.

Lorna works as a face and body painter, mural artist, canvas artist and chalk artist.

She has won several face/body painting awards and has worked as an instructor for the Australian Body Art Awards and WEA Adult Learning.

Facebook: @LennieDinArtistry

Cat Dean

Artwork displayed at Angaston, Mount Barker, Nairne, Littlehampton & Normanville Foodland

Cat Dean resides amidst the scenic landscapes of the Adelaide Hills. Renowned for her mastery in intricate and detailed graphite illustration, as well as her realistic mid-sized murals, Cat’s artistic journey thrives on passion and precision. With over seven years of experience as a freelance, full-time artist, she has honed her craft and established herself as a sought-after commission artist.

Facebook: @catdeanartist

SALA tote bags

Foodland X SALA tote bags were available across Foodland stores featuring three talented Mighty South Aussie Artists. 50 cents from each bag sold was donated to the SALA fund which supports local artists.

Lorna Nickels

Cat Dean

Cedric Varcoe Ramindjeri Ruwi, 2016

Hero Moller Summer Menu, 2021 Pia Kuykhoven Calendula Party, 2022

Artwork: Lorna Nickels, Boy with Galah

Artwork: Cat Dean, Illuminate, 2018

MAKES 12 LARGE OR 24 SMALL

PREPARATION TIME 20 MINS

COOKING TIME 10 MINS

ADD A TOUCH OF SPRING JUST PRIOR TO SERVING, GARNISH WITH A SMALL EDIBLE FLOWER

macadamiaCaramel

DeBortoli,Noble

INGREDIENTS

1 cup sugar

180g unsalted butter

½ cup honey

½ cup cream

1 tsp ground star anise

½ tsp vanilla extract

3 cups whole roasted and salted macadamia nuts

12 large or 24 small store bought tart cases

Sea salt flakes

Edible flowers to garnish

METHOD

1. Place sugar, butter, honey, cream, star anise and vanilla in a small, heavy based saucepan. Bring slowly to the boil, reduce heat a little and continue boiling until the caramel starts to form.

2. You will notice a change in appearance of the bubbles; they will be smaller and cover the surface. Test the caramel by dropping a few drops into a glass of cold water; it should be at soft ball stage.

3. When the caramel is at this stage, remove from the heat, add macadamia nuts, stir to coat all the nuts with the caramel.

4. Moving quickly, fill tart cases with the macadamia caramel. Sprinkle with sea salt flakes and allow to cool.

AMERICANO COCKTAIL

A midnight toast

Ingredients

• 1 ½ oz Campari

• 1 ½ oz Sweet Vermouth

• Club soda

• Ice

• 1 orange twist for garnish

Instructions

1. Fill your glass with ice, add both Campari and Sweet Vermouth.

2. Add club soda to your preferred taste and stir the mixture gently.

3. Garnish with an orange twist.

STRAWBERRY MINT FROSÉ

A punch with poise

• 1 bottle of grenache rose wine

• Juice of 1 lemon

• 2 cups frozen strawberries

• 4 mint leaves

• 1 fresh strawberry to garnish

Blend the strawberries, grenache rose, lemon juice and mint leaves

Garnish the glass with mint and a fresh strawberry.

MOSCATO FRENCH 75

When in France

Ingredients

• 2 oz gin

• 1 bottle of moscato wine

• 2 tbsp fresh lemon juice

• Ice

• 1 lemon peel to garnish

Instructions

1. Pour the gin, lemon juice and some ice cubes into a cocktail shaker.

2. Shake for 30 seconds.

3. Strain into a glass and add the moscato.

4. Garnish with a twisted lemon peel.

DAIQUIRI

Time to lime

Ingredients

• 1 ½ oz rum

• ¾ oz freshly squeezed lime juice

• ½ to ¾ oz syrup to your preferred taste

Instructions

1. Pour the rum, lime juice, syrup and ice cubes to a cocktail shaker.

2. Shake well.

3. Strain into a chilled cocktail glass.

Find us at LOCAL CELLARS RENMARK 25 Ral Ral Avenue, Renmark 5341

PIÑA COLADA

The Juicy Lucy

Ingredients

• 50ml rum

• 75ml pineapple juice

• 25ml coconut cream

Instructions

1. Pour rum, pineapple juice and coconut cream into a cocktail shaker.

2. Shake well.

3. Pour into a tall glass.

COSMOPOLITAN COCKTAIL

It’s a good time

Ingredients

• 15ml orange-flavoured liqueur

• 45ml vodka

• 30ml cranberry juice

• 10ml lime juice

• Ice

• 1 orange twist for garnish

Instructions

1. Pour the liqueur, vodka, cranberry juice, lime juice and ice into a cocktail shaker.

2. Shake well.

3. Strain into a cocktail glass.

4. Garnish with an orange twist.

BEES KNEES

Bzzzz…

The Sticky One

Ingredients

• 50ml gin

• 1 tbsp honey

• 1 lemon, juiced

• 1 lemon peel to garnish

Instructions

Pour the gin, honey, and lemon juice to a cocktail shaker.

. Shake well.

3. Pour into a cocktail glass.

4. Garnish with a twisted lemon peel.

GET TO KNOW LittleFoodsAcre

Relaxed. Respected. Honest. Since 2013.

Originally hailing from SA, a chance to be close to family and work in the abundant food and wine region of McLaren Vale brought owners Jim and Kate Casey back ‘home’ after many years interstate.

The story begins around 10 years ago over a drink with a mate at Cantina Sociale, an inner-city Adelaide bolthole that always felt to us a bit like being inside a mate’s personal cellar. Our niece, who was four at the time, provided the artwork that became the catalyst for the Little Acre Foods brand – and the rest is history.

Little Acre Foods grew into our regular stall at the Willunga Farmers Market, and it was from this base that we started producing products with a true farmers market mindest: using whole ingredients produced by our peers, to make Little Acre products as local, delicious and sustainable as possible.

Fast forward – and now with two kids of their own – the business has grown into a purpose-built kitchen facility in the heart of McLaren Vale, where we create handcrafted pâtés, rillettes, terrines and smallgoods. Our food is made with sharing in mind (and a glass of local red in hand).

Focusing on local produce, waste reduction and sustainable and ethical practices, we use a combination of traditional practices and new technology – along with high quality ingredients – to bring you food that’s good in more ways than one. We employ a small team from within our community, and are proud to stock our products in Foodland stores, which of course are South Aussie owned. We feel a deep sense of gratitude to be able to work, play and raise our kids in this special place.

Find your favourite products in your local Foodland today! For more info visit littleacrefoods.com.au.

Credit: Lewis Potter

Rillettes

Little known fact: the very first batch of Little Acre’s freerange Rillettes were served at founders’ Jim and Kate’s wedding! Talk about a match made in heaven...

Today, our team still lovingly hand shreds and hand pots the 12 hour slow-cooked meat for Rillettes, with the full process taking three days! Our love for hand-crafted quality produce has driven us from the start, and continues to inspire us every day.

Chicken & Charred Leek Terrine

Our Chicken & Leek Terrine is lovingly crafted by hand, using pasture-raised chooks from local legends Nomad Farms.We make full use of all the bits: thighs, breast, skin and the trim. You’ll also find plenty of charred leek dotted throughout, for added earthiness and depth.

We like it with guindilla peppers for a little spice – but we say anything goes.

Pork & Walnut Terrine

Each of our terrines, including the popular Pork & Walnut variety, is carefully assembled by hand, in line with traditional techniques; they’re ‘thrown’ into the mould before heading to a water bath to be cooked, which ensures a succulent slice every time.

Duck & Fig Terrine

Easy to serve and even easier to

Open the pack and place our Duck & Fig Terrine on a wooden board, and serve alongside quality mustard, cornichons and a fresh baguette or warm brioche. The perfect entrée or light meal, this slice is studded with locally grown figs from our friends at Singing Magpie Produce.

Chicken Pâté with Port Jelly

Chicken Pâté was our first ever product!

After moving back from WA to McLaren Vale, Kate had one condition – that I had to do something for myself, not just get another job working as a chef. This got me thinking of my popular menu items over the years. Chicken liver pâté was always a staple wherever I cooked and was a fan favourite. After a few drinks at Cantina Sociale in Adelaide, I suggested to them that their menu was missing something: a good pâté. They said, “you make it, we’ll try it”. I made it, they tasted it –and the rest is history.

Mushroom Pâté with Thyme Infused Butter

Our Mushroom Pâté with Thyme Butter provides a delicious vegetarian alternative to traditional pâtés, with no sacrifices when it comes to flavour. This is an absolute favourite in the Casey household because it is so incredibly versatile, and is loved by young and old alike. We enjoy it on a grazing platter, served on toast with poached eggs, or stirred through pasta.

Duck Pâté with Beetroot Jelly

Handmade and hand-poured in our McLaren Vale kitchen, this smallbatch pâté contains only natural ingredients, with no emulsifiers or stabilisers used.

Each pot of Duck Pâté is topped with delicious Beetroot Jelly, adding vibrancy and a touch of sweetness.

Credit: Lewis Potter

INGREDIENTS

3 bunches asparagus spears fresh thyme leaves

3 tbsp honey

Sea salt flakes and cracked black pepper to taste

1 sheet Careme butter puff pastry

DRESSING

1 tsp Dijon mustard

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp lemon zest

1 tsp honey

METHOD

SERVE 4 - 6

PREPARATION TIME - 10 MINS

COOKING TIME - 20 MINS

VEGETARIAN

{Mix all the dressing ingredients together, set aside untill the tart tartin is cooked.

Crumble blue cheese to garnish.

1. Preheat oven to 200°C

2. Lightly oil a baking tray approximately 23 x 23cm, then trim asparagus spears to fit the tray. Place asparagus in the base of the prepared tray, alternating top and tail.

3. Sprinkle with thyme leaves, drizzle with honey and season with salt and pepper.

4. Cut the pastry to fit the tray allowing 1-2 cm extra to tuck in.

5. Place pastry over asparagus; tuck the edges down the sides of the tray. Give the pastry a few fork pricks and place in preheated oven for 20 minutes or untill golden and crisp.

6. Remove from oven, allow to sit for a few minutes then invert onto a serving plate or board.

7. Lightly brush with prepared dressing, garnish with crumbled blue cheese.

TIP:

TART TARTIN CAN BE EATEN HOT OR AT ROOM TEMPERATURE AND MAKES PERFECT PICNIC FOOD

Asparagustatin Tart

F RECIPES FROM THE MightyRetailers!

ChocCookieschunkY

INGREDIENTS

170g salted butter

1 cup white sugar

¾ cup light brown sugar

2 tsp pure vanilla extract

2 large eggs, room temp

3 cups plain flour

1 ½ tsp baking soda

½ tsp sea salt flakes

2 cups roughly chopped chocolate (mix of milk and dark)

METHOD

1. Preheat the oven to 180C/ 160C fan forced. Line 2 large baking sheets with baking paper.

2. Melt the butter in a large bowl.

3. Add the sugar and beat until fully combined with a handheld mixer.

4. Add the eggs and vanilla and beat until smooth.

5. Add the flour, baking powder and sea salt, then stir until 90%combined.

6. Fold through chocolate chunks.

7. Scoop balls of dough (roughly¼ cup) and set them on the baking trays at least 5 cms apart.

8. Bake for around 12-14 minutes or until the edges are golden. Let them cool for 5 minutes before transferring to a wire rack to cool completely.

YOU CAN’T GO PAST THIS HOMEY CHOC CHIP COOKIE RECIPE KINDLY SHARED WITH US BY THE TEAM AT MINLATON FOODLAND! SARAH SAID “IT’S A FAMILY STAPLE, MADE ALMOST EVERY WEEK - THE PERFECT LUNCHBOX FILLER!”

MAKES 22

Michael, Sarah, Vicki & Kelly at Minlaton Foodland

Even in eco cycles

THE 2023 SOUTH AUSTRALIAN INDUSTRY AWARDS Beverage and Food Premier s ’

The South Australian Premier’s Food and Beverage Industry Awards are recognized as the benchmark for excellence and best practice in the food and beverage industry. Winners and finalists use the awards as a powerful recommendation for their products in domestic and export markets.

Foodland proudly sponsors the Consumer Award to help Mighty South Aussie businesses get the recognition they deserve!

Vote Now!

Scan the QR Code to vote for your favourite South Australian food or beverage business.

Voting closes 5:00pm Monday 11 September 2023.

Last year’s winners, Haigh’s Chocolates and Mike’s Beef Jerky, as well as the Consumer Award Legends for Life recipients, Menz and Golden North Ice Cream, are not eligible for this award. However, there is an abundance of other exceptional South Australian products available for voting.

In a bid to have the State’s most-loved products recognised, South Australians are being urged to vote in one of the most hotly contested categories in the South Australian Premier’s Food and Beverage Industry Awards program – the Consumer Award.

Fans can cast their vote and help determine which of the state’s outstanding products will be crowned SA’s favourite. Any South Australian food or beverage manufacturer or producer that isn’t a 2023 winner or Consumer Award Legend for Life will be eligible.

Attracting tens of thousands of votes every year, winners of the Consumer Award are determined solely by the number of votes received. They form an integral part of South Australian Premier’s Food and Beverage Industry Awards, presented each year to recognise leadership, vision and innovation across the SA food and beverage industry.

The awards are hosted by Food South Australia in partnership with the Department for Trade and Investment, with winners across all categories announced at a gala dinner in November.

Food South Australia CEO, Marni Cook said with 14 other categories in the 2023 South Australian Premier’s Food and Beverage Industry Awards chosen by a judging panel, the Consumer Award provided a chance for “all South Australians to have their say”.

“Each year, the South Australian Premier’s Food and Beverage Industry Awards provide the opportunity for our most outstanding food and beverage manufacturers, producers and industry service providers to be recognised. The Consumer Award is

WINNERS

an incredibly important part of this awards scheme because it gives each and every South Australian a chance to recognise their favourite products and brands, big or small, city or country, and ensure they get the recognition they deserve.”

Hall of Fame

Celebrating the 2022 Consumer Award winners proudly

Primary Producer Sponsored by Thomas Foods International Ceravolo Orchards

4. Spoon or pipe the yolk filling back into the egg whites.

5. Decorate devilled eggs with a small frond of dill, finger lime caviar and a rosemary flower. Place onto serving plate or board and scatter with chopped chives.

D RELIEF TH

Always read the label and follow the directions for use. Incorrect use could be harmful.

Difflam Dual Action Lozenges Honey & Lemon

Difflam Plus Triple Action Lozenges Wild Berry

Nyal Paracetamol 20 Capsules

THIS MONTH’S

Dinner Ideas

Easy Potato

Mac’n Cheese

Chilli Prawns Singapore

Frikadeller Danish Meatballs

Baked Barramundi with Roasted Sweet Potato and Cashew Salad

Butterflied Roast Chicken with Australian Native Rub + Fattoush Salad

Stavroula Tsapaliaris

Phone: (08) 8159 7718

Email: stav.tsapaliaris@foodlandsa.com.au

CLOSE TO HOME withMore Stores Great Food Lives at

Angaston Foodland

57 Murray Street

Aldgate Foodland

232 Mount Barker Road

Athelstone Foodland

320 Gorge Road

Balaklava Foodland

13 Wallace Street

Balhannah Foodland

84 Onkaparinga Valley Road

Barmera Foodland

18 Barwell Avenue

Birdwood Foodland

20 Shannon Street

Bordertown North Foodland

110 North Terrace

Brighton Foodland

527 Brighton Road

Brooklyn Park Foodland

289 Henley Beach Road

Campbelltown Foodland

210 Lower North East Road

Ceduna Foodland

48 Poynton Street

Clare Foodland

250 Main North Road

Cleve Foodland

35 Main Street

Croydon Foodland

191 South Road

Crystal Brook Foodland

Bowman Street

Daw Park Foodland

530 Goodwood Road

Darlington Foodland

60 Seacombe Road

Erindale Foodland

363 Kensington Road

Eudunda Foodland

21 Bruce Street

Fairview Park Foodland

325 Hancock Road

Felixstow Foodland

6/471 Payneham Road

Flagstaff Hill Foodland

Memford Way

Freeling Foodland

3 Hanson Street

Frewville Foodland

177 Glen Osmond Road

Glenelg South Foodland 103 Partridge Street

Goolwa Foodland

Goolwa Village, Hutchinson Street

Greenwith Foodland

222 Target Hill Road

Hackham Foodland

77 Collins Parade

Happy Valley Foodland

Happy Valley Shopping Centre

Henley Square Foodland

348-354 Seaview Road

Hove Foodland

349 Brighton Road

Jamestown Foodland

5 Arran Street

Kapunda Foodland 113 Main Road

Kilkenny Foodland

Armada Arndale Shopping Centre

Kingston Se Foodland 1 Hansen Street

Littlehampton Foodland

85 Princes Highway

Lobethal Foodland 18 Main Street

Lockleys Foodland

491 Henley Beach Road

Loxton Foodland East Terrace

Magill Foodland

591 Magill Road

Maitland Foodland

25 Robert Street

Mannum Foodland

76 Randell Street

Marion Foodland

750 Marion Road

Mawsons Lakes Foodland

6-12 Capital Street

Mclaren Vale Foodland

130 Main Road

Meningie Foodland

50 Princes Highway

Millicent Foodland

1 Kentish Place

Minlaton Foodland

14 Main Street

Mitcham Foodland

119 Princes Road

Moana Heights Foodland

Cnr Babbacombe Road & Commercial Road

Morphett Vale Foodland

Connington Plaza, 201 Main

South Road

Mt Barker Foodland

2 Victoria Crescent

Mt Gambier Foodland

Mt Gambier Central Shopping Centre

Munno Para Foodland

600 Main North Road

Nairne Foodland

121 Princes Highway

Naracoorte Foodland

63 Ormerod Street

Normanville Foodland

85 Main Road

Norwood Foodland 161-169 The Parade

North Adelaide Foodland 71-79 O’Connell Street

Old Reynella Foodland

221 Old South Road

Parafield Gardens Foodland

237 Martins Road

Pasadena Foodland

20 Fiveash Drive

Penola Foodland

27 Church Street

Peterborough Foodland

177 Main Street

Pinnaroo Foodland

15 Railway Terrace

Port Adelaide Foodland

Port Mall Shopping Centre, Marryatt Street

Port Augusta Westside Foodland

23 Loudon Street

Port Noarlunga South Foodland

28 Seaford Road

Renmark Foodland

25 Ral Ral Avenue

Robe Foodland

7 Main Road

Rostrevor Foodland

161 St Bernards Road

Rosewater Foodland

144 Grand Junction Road

Royal Park Foodland * NEW STORE* 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 53-63 Northbri Avenue

Seacliff Park Foodland

228 Seacombe Road

Sefton Park Foodland

231 Main North Road

Streaky Bay Foodland

6 Bay Road

Stirling Foodland

3/5 Johnston Street

Tailem Bend Foodland

113 Railway Terrace

Tanunda Foodland

119 Murray Street

Thebarton Foodland

81 George Street

Tumby Bay Foodland

5 Spencer Street

Waikerie Foodland

4 McCoy Street

West Lakes Foodland

Bartley Terrace

Whyalla Foodland

82 Essington Lewis Avenue

Whyalla One Stop Foodland

Shop 10/58-66 Flinders Avenue

Woodside Foodland

25 Onkaparinga Valley Road

Wudinna Foodland

49 Ballantyne Street

Yorketown Foodland

14 Warooka Road

Interstate Stores

Beryl Street Foodland

346 Beryl Street, Broken Hill, NSW