OVER 20 DELICIOUS RECIPES • SPRITZ INTO SPRING • 4 WAYS WITH HERBS
Welcome
TO THE 2025 SPRING EDITION OF FOODLAND’S MIGHTY MAGAZINE!
The days are starting to warm up, and we’re not one bit mad about it. Springtime calls for colourful produce, fresh salads and delicious desserts. There is no better time to literally, eat your greens. From Zucchini and Feta Fritters to a Spring Vegetable Tart or Grilled Spring Vegetables, we are giving you no excuses to up your greens intake. We encourage you to embrace the more casual approach to warmer weather meals, and try out our Green Goddess Salad, Prawn Tacos and Cured Salmon with Kiwifruit, Cucumber and Chilli Salsa.
All of our recipes would be incomplete without an accompanying drink, so Spritz into Spring with our selection of cocktails that will taste equally as good as they look (seriously, flick through and see for yourself).
We’ll introduce you to the people behind Foodland Tumby Bay and Local Cellars Littlehampton, chat to Joel Tisato, Head Chef of Orso, and with the help of Hello SA, we’ll share our favourite spots across South Australia for a perfect Spring picnic. Also, did we mention we’re giving away cast iron cookware? Keep reading to find out more.
Now, enjoy! We’ll see you in Summer.
The Foodland Magazine Team
@foodlandsupermarkets
@foodlandsa
South Australia
Drought Relief
Foodland Supermarkets partnered with The Advertiser Foundation and Australian Hotels Association - SA Branch to raise funds for drought stricken farmers across South Australia. Shoppers purchased a $2 token from stores across the State, and all funds were distributed via Rural Business Support. Funds raised through this appeal helped cover essential expenses such as groceries, school fees, medication, and utilities. In addition, during the recent Adelaide Crows vs Gold Coast Suns AFL game, Foodland donated $10,000 towards the Drought Relief Fund - $500 for each goal kicked by the Crows.
Good4Locals
Community News
Foodland ‘Food for the Soul’ SALA Exhibition
For the fifth year, Foodland partnered with The South Australian Living Artists (SALA) Festival to showcase the ‘Food for the Soul’ Exhibition. The Exhibition ran for the month of August and exhibited over 100 pieces of art, across 35 Foodland stores around the State. On Friday the 1st of August, Foodland hosted our annual Artist Morning Tea at Munno Para Foodland. The Morning Tea provided an opportunity for this year’s artists to connect and meet each other, and allowed us to launch the Exhibition to the public. Foodland also sold SALA tote bags, which showcased three local artist’s artwork, with 50 cents per bag going towards supporting the SALA Artist Fund. If you’re lucky, there may still be a few left in stores!
Foodland is part of a movement for change, and believe it is our responsibility to give back, pay it forward and support the people who support us. As a result, Foodland has established the “Good4Locals” program that supports local fundraisers and not-for-profit partners every time our customer’s shop. Recently, Good4Locals awarded more than $50,000 to some worthy organisation across South Australia. These included Blind Sports SA, Women’s and Children’s Hospital, Puddle Jumpers, Riding for the Disabled, and Nairne CFS. More than just funding, our grant programs are committed to making lasting positive change by helping community programs develop, scale and transition so they can have an even greater impact in their local communities. Our next round of funding will open in early 2026. To support the Good4Locals program, look for the Good4Locals logo in Foodland branded products.
Photo Credit: Simone Kain Support our Drought affected farmers across
Spring
Spring’s seasonal produce offers vibrancy, freshness and nutrition. Spring offers all that is green; from peas, artichokes, cucumber and spring onion, to fresh and versatile herbs. To find out how to utilise your herbs ‘Four Ways’, try our Ricotta Gnocchi with Basil Pesto (p. 31) or Green Falafel with Tahini Labneh (p. 34), to name a few.
Spring also heralds an array of fruit - from watermelon and raspberries to kiwi fruit and lime, we have created some delicious salads and desserts, which are perfect accompaniments for a Spring evening of entertaining. For a cross between sweet and savoury, we suggest trying our Melon, Haloumi and Green Olive Salad (p. 27). If you’re more of a sweet tooth, our Pistachio and Raspberry Eclairs (p. 46) and Watermelon and Rosehip Granita with Mint Sherbet (p. 49) are our top picks.
It wouldn’t be Spring without Spring lamb. For an easy and delicious entertaining meal, we recommend you try our Butterflied Lamb Leg with Taramasalata (p. 24). Or, maybe pork or chicken is more up your alley. Either way, we’ve got you covered. For a versatile meal, choose our Pork Chops with Roasted New Potatoes, Radish and Slaw (p. 20) or our take on a homemade Green Chicken Curry (p. 10). In keeping with the seasonal colours, seafood is the perfect protein for an easy, weeknight meal or lunch time snack. To see for yourself, we recommend trying our Watercress and Dill Omelette with Smoked Trout (p. 32) or Tuna Poke Bowl (p. 19).
WHAT’S IN SEASON ?
SERVES 4
PREP TIME - 30 MINS
COOKING TIME - 5 MINS
PESCATARIAN
DAIRY FREE
INGREDIENTS
500g cooked prawns, cleaned & roughly chopped
2 tbsp olive oil
Prawn Tacos F
METHOD
Sea salt & cracked black pepper
2 cups shredded iceberg lettuce
12 mini tortillas
Lime wedges & coriander leaves, to serve
PICKLED RED ONION
1 red onion, finely sliced
½ cup sugar
½ cup white vinegar
½ cup water
GUACAMOLE
2 avocados
4 spring onion, finely sliced
Juice of 1 lime
CHILLI MAYONNAISE
½ cup Kewpie mayonnaise
2 tbsp Sriracha
1. For pickled onion, bring sugar, vinegar and water to the boil and pour over the sliced onion in a small bowl. Set aside for 30 minutes and then drain.
2. For guacamole, place avocado flesh into a medium bowl and roughly mash with a fork. Mix through spring onion, lime juice and season with salt and pepper.
3. Mix together the mayonnaise and chilli sauce in a small bowl.
4. Place chopped prawns into a medium bowl and mix through olive oil and salt and pepper.
5. Heat the tortillas either in a low oven, wrapped in foil, or the microwave covered in damp paper towel.
6. To assemble, place a heaped tablespoon of shredded lettuce onto the base of a tortilla. Top with prawns, a teaspoon of guacamole and a few pieces of pickled onion.
7. Arrange the tacos in a serving tray with bowls of extra lettuce, guacamole and pickled onion.
8. Drizzle the tacos with chilli mayonnaise, serve with lime wedges and garnish with coriander.
SERVES 4
PREP TIME - 30 MINS
COOKING TIME - 30 MINS
GLUTEN FREE
DAIRY FREE
INGREDIENTS
2 skinless chicken breasts
1 tbsp vegetable oil
1L chicken stock
2 kaffir lime leaves
400ml coconut milk
2 tbsp fish sauce
2 tbsp brown sugar
2 tsp tamarind paste
1 bunch broccolini, halved
400g snow peas, trimmed
Juice of 2 limes
1 cup bean sprouts
400g rice noodles
CURRY PASTE
6 large green chillies
4 garlic cloves
1 shallot
ChickenCurry GREEN H
2 lemongrass, white part only
Thumb sized piece of ginger, peeled
1 cup coriander leaves
2 tsp ground coriander
1 tsp ground cumin
1 tsp sea salt
METHOD
1. Roughly chop the curry paste ingredients, place into a food processor and blitz to form a paste.
2. Heat a large, heavy based saucepan over medium heat. Add oil and curry paste and sauté until fragrant.
3. Add chicken stock and lime leaves, bring to the boil and simmer for ten minutes.
4. Add chicken breasts and poach until cooked through. After about ten minutes, remove and shred the meat when cool enough to handle.
5. Add coconut milk and simmer for five minutes. Add fish sauce, sugar and tamarind paste, and taste and adjust seasoning.
6. Add broccolini, snow peas and chicken and simmer until the vegetables are cooked.
7. Cook rice noodles according to packet instructions and drain and place into deep bowls.
8. Divide chicken and vegetables between the bowls. Stir lime juice through the curry, ladle into the bowls and garnish with beansprouts.
MAKES 4 - 6
Vegetable Tart SPRING F
PREP TIME - 20 MINS + RESTING TIME
COOKING TIME - 45 MINS
VEGETARIAN
A DELICIOUS MIX OF PASTRY AND VEGGIES THAT’S JUST PERFECT FOR THOSE LOVELY SPRING DAYS!
INGREDIENTS
6 asparagus spears
6 broccolini
6 spring onion
2 tbsp olive oil
Sea salt & cracked black pepper
250g cream cheese
100g goats cheese
2 tbsp honey
Edible flowers, to garnish FOR PASTRY
250g plain flour
250g salted butter, cubed
125ml chilled water
1 egg yolk
METHOD
1. For pastry, place flour and butter into a medium bowl. Rub together with your fingertips until roughly incorporated with large knobs of butter still remaining.
2. Create a well in the centre, add water and bring together to form a rough, shaggy dough.
3. Place the dough on a lightly floured bench and roll into a 20x10cm rectangle with a rolling pin and fold into thirds.
4. Quarter turn the dough and repeat the rolling and folding. Wrap in glad wrap and refrigerate for at least 30 minutes.
5. Roll out the dough to a 20x30cm rectangle and fold over the edges to form a border. Transfer to a baking paper lined baking tray, prick the base with a fork and place the tart case in the refrigerator for 30 minutes.
6. Meanwhile, preheat the oven to 190°C. Spread vegetables between two oven trays, drizzle with olive oil, season with salt and pepper and roast for 15 minutes. Set aside to cool.
7. Brush the pastry border with egg yolk and bake the tart case for 30 minutes or until deeply golden. Set aside to cool (if the pastry has risen in the centre, press down to flatten).
8. Mix together the cream cheese and goats cheese until smooth and spread onto the base of the tart.
9. Arrange the vegetables on top, drizzle with honey and garnish with edible flowers.
L Zucchini & Feta Fritters
Zucchini & Feta Fritters
MAKES 8
PREP TIME - 10 MINS
COOKING TIME - 10 MINS
INGREDIENTS
400g zucchini
1 tsp sea salt
1 egg
¼ cup finely chopped chives
100g feta
2 tbsp grated parmesan
¾ cup plain flour
½ tsp baking powder
¼ cup olive oil
TO SERVE Sour cream Chilli sauce, red or green
Spring GRILLED Vegetables
SERVES 4 AS A STARTER
PREP TIME - 20 MINS
COOKING TIME - 15 MINS
INGREDIENTS
2 artichokes
200g flat beans
2 white zucchini, halved
2 baby cos, halved
2 tbsp olive oil
Sea salt & crackled black pepper
¾ cup cottage cheese
1 tsp chopped parsley + leaves to garnish
VEGETARIAN
DRESSING
1 garlic clove, finely chopped
½ red onion, finely chopped
2 tbsp finely chopped parsley
2 tbsp lemon juice ¼ cup olive oil
METHOD
1. Coarsely grate the zucchini, place in a bowl, mix through the salt and set aside for ten minutes.
2. Place the zucchini in a piece of cheesecloth and squeeze out excess moisture.
3. Place zucchini in a bowl with egg, chives, feta, parmesan, flour and baking powder and mix with a rubber spatula until just combined.
4. Heat a large non-stick frypan over low/medium heat, add half the oil and pour ¼ cup amounts of batter.
5. Cook for two minutes and flip and cook for a further two minutes or until cooked through.
6. Drain on paper towel and cook the remaining fritters.
7. Serve fritters immediately and top with sour cream and chilli sauce.
METHOD
1. To prepare the artichokes, remove the tough outer leaves, peel the stem, cut in half, remove the choke with a teaspoon and steam for five minutes.
2. Mix together the cottage cheese and parsley and place into a small serving bowl.
3. Mix together the dressing ingredients in a small bowl.
4. Preheat a BBQ to medium/high, coat the vegetables in olive oil, season with salt and pepper and grill until lightly charred.
5. Arrange the vegetables onto a serving plate and drizzle with the dressing. Serve with the cottage cheese on the side and garnish with parsley leaves.
VEGETARIAN
Tuna PokeBowl
L Salmon with Kiwifruit Cucumber
CURED
Chilli Salsa
Salmon CURED
L with Kiwifruit Cucumber Chilli Salsa
SERVES 4 - 6 AS A STARTER
PREP TIME - 20 MINS + CURING TIME
PESCATARIAN
GLUTEN FREE
INGREDIENTS
2x 200g salmon fillets, skin off
½ cup coarse sea salt
½ cup caster sugar
1 lime, zest & juice
1 tsp coriander seeds, dry toasted
METHOD
1. For the curing mix, bruise the coriander seeds in a mortar and pestle. Place in a small bowl with the salt, sugar and lime zest and mix well.
2. Overlap two large pieces of glad wrap on the kitchen bench. Pour a third of the curing mix onto the glad wrap and place the two salmon pieces on top, sitting side by side. Pour the remaining curing mix over the salmon and pat down to encase the fish.
3. Wrap tightly with the glad wrap, place in a shallow container and refrigerate for 12 hours.
100ml buttermilk
2 tbsp green tabasco Chervil & sorrel leaves, to garnish
SALSA
1 kiwifruit, peeled & diced
1 lime, peeled & diced
1 small green chilli, thinly sliced
4. Scrape off the curing mix, rinse the salmon under running water and pat dry with a paper towel. Store in a sealed container for up to three days in the refrigerator.
5. Mix the salsa ingredients in a small bowl.
6. To serve, thinly slice the salmon and arrange onto a serving plate. Pour the buttermilk around the edge and add drops of tabasco.
7. Scatter over the salsa and garnish with the herbs.
Tuna
Poke Bowl
L
SERVES 2
PREP TIME - 20 MINS
PESCATARIAN
GLUTEN FREE
DAIRY FREE
INGREDIENTS
250g tuna, finely diced
½ small avocado, halved 1 cup edamame
5cm daikon length, finely sliced
1 ruby grapefruit, segmented
1½ cups cooked sushi rice
FOR DRESSING
1 tsp minced ginger
1 tbsp mirin
2 tbsp light soy sauce
1 tsp sesame oil
METHOD
TO GARNISH
2 tsp wasabi
2 tsp pickled ginger
1 tbsp furikake seasoning Shiso leaves
1. Mix together dressing ingredients in a small bowl.
2. Place rice in the base of the bowls and place the tuna in a mound to the side.
3. Arrange the remaining ingredients in mounds and be mindful of balancing the colours.
4. Garnish with wasabi, pickled ginger and shiso.
5. Pour over the dressing and sprinkle with furikake.
1. Preheat oven to 200°C. Place potatoes and radishes onto a baking paper lined oven tray. Drizzle with two tablespoons of olive oil, season with salt and pepper and place in the oven to roast for 15 minutes.
2. Meanwhile, heat a large frypan over medium/high heat. Season the pork with salt and pepper and add the remaining oil to the pan. Sear the chops for two minutes on both sides.
3. Mix together the basting ingredients in a small bowl. Place the chops onto an oven tray and spoon over the sauce. Place into the oven and roast for 10 minutes, basting halfway through.
4. Remove the chops, cover with foil and allow to rest for 10 minutes. The vegetables should also be ready at this stage.
5. Combine slaw ingredients in a medium bowl and season with salt and pepper.
6. Serve chops and roasted vegetables with slaw on the side.
r Taramasalata with Pickled Radish
SEE RECIPE ON PAGE 24
Taramasalata with Pickled
Radish
r
SERVES 4 AS A SIDE
PREP TIME - 20 MINS + PICKLING TIME
INGREDIENTS
250g store bought taramasalata
1 bunch radish
½ cup sugar
½ cup white vinegar
Pita, to serve
METHOD
PESCATARIAN
FREE
FOR DUKKAH*
1 3 cup almonds
1 tbsp sesame
1 3 cup pistachios
1 tsp ground coriander
1 tsp ground cumin
1 tsp fennel seeds
1 tbsp pink peppercorns
1. Place sugar, vinegar and 1 cup water in a small saucepan. Bring to the boil and simmer until the sugar dissolves.
2. Place radishes in a container, halving larger ones. Pour over the pickling liquid and allow to cool to room temperature. Cover and refrigerate overnight.
3. For dukkah, toast the almonds and sesame seeds in a dry pan. Set aside to cool. Place in a small food processor with the remaining ingredients and pulse until coarsely ground.
4. To assemble, spread taramasalata onto a serving plate. Top with pickled radish, garnish generously with dukkah and serve with pita.
*store leftover dukkah in a well-sealed container in the pantry for up to two weeks.
r LambLeg
SERVES 4
PREP TIME - 20 MINS + MARINATING TIME
COOKING TIME - 20 MINS
INGREDIENTS
1.2kg boneless lamb leg
1 fennel bulb, thinly sliced
2 cups mixed lettuce leaves
4 anchovies, finely chopped
1 tbsp baby capers
1 tbsp oregano leaves
METHOD
GLUTEN FREE
FREE
MARINADE/DRESSING
4 garlic cloves, finely minced
1 tbsp dried oregano
2 tsp sea salt
Juice of 1 lemon
¾ cup olive oil
1. Remove the lamb from the netting, place fat side down on a chopping board and make several cuts into the meat to flatten.
2. Mix together marinade ingredients in a small bowl and set aside ¼ cup.
3. Place the lamb into a ziplock bag, pour over the marinade, seal and massage to distribute the marinade. Refrigerate overnight.
4. Remove the lamb one hour before cooking and preheat a barbecue to medium/high heat.
5. Cook the lamb for ten minutes on both sides for medium, and set aside to rest for 15 minutes, covered in foil.
6. To make a dressing, add the anchovies and capers to the marinade that was set aside and mix together fennel and salad leaves in a bowl.
7. Slice the lamb, place onto a serving plate and place the salad alongside.
8. Pour over the dressing and garnish with oregano leaves.
G Cucumber Salad Smacked
INGREDIENTS
500g Lebanese cucumbers
½ tsp sea salt
2 garlic cloves, minced
2 tsp grated ginger
2 tsp sugar
2 tbsp light soy
2 tbsp rice wine vinegar
2 tsp sesame oil
1 tbsp crispy chilli oil
1 tbsp toasted sesame
METHOD
1. Cut the cucumbers in half lengthways. Scoop out most of the seeds with a teaspoon, lightly bash with a rolling pin and cut into bite sized pieces.
2. Place in a bowl, sprinkle with salt and set aside for 10 minutes.
3. Meanwhile, combine the garlic, ginger, sugar, soy, vinegar and sesame oil in a small bowl.
5. Serve salad dressed with chilli oil and garnished with sesame, peanuts and spring onion. SERVES 4 AS A SIDE
¼ cup roasted peanuts, roughly chopped
2 spring onions, finely sliced
4. Squeeze out excess liquid leeched out of the cucumbers. Pour over dressing and toss to combine.
Melon, Haloumi & Green Olive Salad
L
Melon, Haloumi & Green Olive Salad
SERVES 4 AS A SIDE
PREP TIME - 20 MINS
COOKING TIME - 10 MINS
INGREDIENTS
200g watermelon, cut into bite sized pieces
200g honeydew melon, cut into bite sized pieces
1 watermelon radish, thinly sliced
200g haloumi, cut into bite sized pieces
¼ cup plain flour
¼ cup olive oil
Sea salt & cracked black pepper
1 3 cup mint leaves
METHOD
VEGETARIAN GLUTEN FREE
DRESSING
½ cup pitted Sicilian olives, roughly chopped
1 garlic clove, minced
1 tbsp white balsamic vinegar
¼ cup olive oil
1. Mix together dressing ingredients in a small bowl.
2. Heat olive oil in a large non-stick frypan over medium heat. Place the flour onto a plate and dredge each piece of haloumi in the flour.
3. Fry the haloumi until golden on both sides and drain on paper towel.
4. To assemble, place melons, radish and haloumi onto a serving plate. Season with salt and pepper. Drizzle with dressing and garnish with mint leaves.
Goddess SaladGREEN
SERVES 4 AS A SIDE
PREP TIME - 20 MINS
COOKING TIME - 20 MINS
INGREDIENTS
250g green beans, trimmed
250g peas, podded or frozen (if using fresh, retain a couple in their pods to garnish)
100g broad beans, podded or frozen
300g small kiplfer potatoes, steamed
2 tbsp olive oil
Sea salt & cracked black pepper
½ cup pea tendrils
METHOD
VEGETARIAN GLUTEN FREE
DRESSING*
1 cup yoghurt
1 garlic clove
1 cup parsley
½ cup chives
¼ cup dill
1 tbsp olive oil
1 tbsp lemon juice
1. Place dressing ingredients into a food processor and blitz until combined.
2. Bring a large pot of salted water to the boil and place two cups of ice in a medium bowl of cold water.
3. Blanch the beans, peas and broad beans until just tender, in the iced water to retain their vibrant green colour (if using frozen, they will only require one minute in the boiling water).
4. Place the vegetables, including the cooked kipflers, in a large bowl. Drizzle with olive oil, season with salt and pepper and toss well to combine. Pile onto a serving plate.
5. Garnish with pea tendrils and pea pods (if using) and drizzle with the dressing.
Goddess GREEN Salad F
4 WAYS WITH HERBS
Ricotta Gnocchi with Basil Pesto L
SERVES 4
PREP TIME - 30 MINS
COOKING TIME - 10 MINS
VEGETARIAN
INGREDIENTS
500g full cream ricotta
1 egg
½ tsp sea salt
100g grated parmesan
150g plain flour
PESTO
2 garlic cloves
½ tsp sea salt
¼ cup toasted pinenuts + extra to garnish
4 cups basil leaves + extra to garnish
1 3 cup olive oil
¼ cup grated parmesan
METHOD
1. For pesto, place garlic, salt and pinenuts into a small food processor and pulse to form a paste.
2. Add basil and pulse until finely chopped.
3. Drizzle in the olive oil with the motor running and process until combined.
4. Add parmesan and pulse to combine. Transfer to a small bowl and set aside.
5. Bring a large pot of salted water to the boil.
6. Place ricotta, egg, salt and parmesan into a large bowl and mix with your hands until combined.
7. Add flour and mix until just combined (avoid over mixing).
8. Transfer the dough to a lightly floured bench and cut into four equal pieces.
9. Roll each piece into a 1.5cm diameter ‘rope’ and cut into 2cm lengths with a lightly floured butter knife. Place finished gnocchi onto a floured tray.
10. Cook the gnocchi in batches in the boiling, salted water until they rise to the surface. Remove with a slotted spoon and place into a large bowl.
11. Stir through the pesto, adding a little of the pasta cooking water to loosen the sauce.
12. Serve gnocchi garnished with extra basil leaves and pinenuts.
Watercress & Dill Omelette
Lwith Smoked Trout
MAKES 2
PREP TIME - 10 MINS
COOKING TIME - 10 MINS
PESCATARIAN
GLUTEN FREE
INGREDIENTS
6 eggs
1 cup watercress
1 3 cup dill
¼ tsp sea salt
40g butter
200g hot smoked trout, flaked
100g creme fraiche
Cracked black pepper
METHOD
1. Combine eggs, 1 3 cup of watercress, 1 tablespoon of dill and salt in a high speed blender and blitz until smooth.
2. Heat a 20cm non-stick pan over medium heat. Add half the butter. Once sizzling, add half the egg mixture and allow to set for 30 seconds. Then, with a rubber spatula, push the cooked egg into the centre of the pan, allowing the uncooked egg to pool into the gaps.
3. Slide the omelette onto a plate. Spread with creme fraiche and top with smoked trout, watercress, dill and cracked pepper.
4. Repeat with the remaining omelette mix.
SERVES
4
PREP TIME - 15 MINS
COOKING TIME - 10 MINS
GLUTEN FREE
DAIRY FREE
INGREDIENTS
500g pork mince
2 tbsp vegetable oil
½ cup chopped Thai basil & mint
DRESSING
2 tbsp fish sauce
1 tbsp brown sugar
Juice of 2 limes
TO SERVE
¼ iceberg lettuce
Baby cucumber, sliced thinly Lime wedges
Thai basil
Mint
Perilla leaves
1 shallot, thinly sliced ¼ cup toasted desiccated coconut
P or kLarbwithVegetables
METHOD
1. Heat a large frypan over medium/high heat. Add oil and mince, break up with a wooden spoon and sauté until cooked through. Allow to cool slightly.
2. Mix together dressing ingredients in a small bowl. Pour dressing over the mince, add the chopped herbs and mix well to combine.
3. To assemble, place the mince mixture in the centre of a large serving plate. Arrange the herbs, lettuce, cucumber and lime around the mince.
4. Garnish with toasted coconut and sliced shallot.
Falafel with Tahini LabneH Green L
MAKES 24
PREP TIME - 45 MINS
COOKING TIME - 15 MINS
VEGETARIAN
GLUTEN FREE
INGREDIENTS
FALAFEL
250g dried chickpeas
1 cup parsley leaves
1 cup coriander leaves + extra to garnish
½ cup frozen peas, thawed
4 spring onions, roughly chopped
2 garlic cloves, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp baking powder
4 tbsp chickpea flour
1 3 cup zaatar
1 tsp sumac
Vegetable oil for frying
TAHINI LABNEH
250g Farmers Union
Greek yogurt
¼ cup tahini
2 tbsp lemon juice
1 tbsp olive oil
HERB OIL
1 cup parsley leaves
1 cup coriander leaves
1 3 cup vegetable oil
METHOD
1. Place chickpeas into a large bowl, cover with plenty of water and refrigerate overnight.
2. Place the yoghurt into a cheesecloth lined sieve set over a bowl and cover with overhanging cheesecloth. Place a small plate on top, weigh down with a tin of tomatoes or beans and place in the refrigerator overnight.
3. For the herb oil, bring a medium pot of salted water to the boil and place one cup of ice cubes into a medium bowl of cold water.
4. Blanch the herbs for 20 seconds in the boiling water. Remove with a slotted spoon, plunge into the iced water and allow to completely chill. Strain and place onto a piece of cheesecloth and squeeze out excess water.
5. Place herbs and oil in a highspeed blender and blitz for three minutes. Pour into a cheesecloth lined sieve set over a bowl and allow the oil to strain through for an hour, not pushing down onto the herbs to ensure the oil remains vibrant and clear.
6. Drain the soaked chickpeas and remaining falafel ingredients, except the zaatar and sumac, in a food processor and blitz until smooth.
7. Roll into walnut sized balls and refrigerate for at least 30 minutes.
8. Heat a deep fryer to 180°C. Mix the strained yoghurt with the remaining labneh ingredients in a small bowl.
9. Place the zaatar onto a plate and roll the falafels to coat with the zaatar.
10. Fry the falafels in batches until golden, for about two minutes, and drain on paper towel.
11. To serve, spread the labneh onto a serving plate. Top with falafels, drizzle with herb oil and sprinkle over sumac and coriander leaves.
CUCUMBER & MINT MOJITO
White Rum 45ml
Mint
Lime Juice 15ml
Cucumber strips to garnish Schweppes Soda Water
Muddle the mint at the bottom of the glass. In a cocktail shaker, add white rum, lime juice, sugar syrup and shake. Line the inside of the glass with strips of cucumber. Pour the liquid into the glass, add an ice cube and top with Schweppes Soda Water.
KIWI & JALAPENO MARGARITA
Tequila 45ml
Kiwi Fruit, peeled Jalapeno, thinly sliced
Schweppes Lime Juice 15ml
Salt, for glass rim
Muddle a peeled kiwi fruit into the glass. Add tequila, Schweppes Lime Juice and ice to a cocktail shaker. Shake to combine. Coat glass rim with lime and place in salt. Garnish with jalapeno and stir.
WATERMELON VODKA SLUSHIE
23rd Street Distillery Classic Vodka 45ml
Watermelon Granita and Mint Sherbet (p. 49) Fresh watermelon to garnish
Place Watermelon Granita into a glass. Pour 23rd Street Distillery Classic Vodka over the top. Garnish with mint sherbet and skewered watermelon balls.
ROSEMARY GIN & TONIC
Gin 45ml Rosemary to garnish Schweppes Tonic Water
Pour gin into a glass, with a cube of ice. Top with Schweppes Tonic Water. Garnish with sprigs of rosemary.
DE BORTOLI LIMONCELLO SPRITZ
De Bortoli Limoncello Spritz
Lemon to garnish
Pour the De Bortoli Limoncello Spritz into a glass over ice. Garnish with a wedge of fresh lemon or a twist of lemon peel. Enjoy immediately.
O DRINK
Refreshingly light, bubbly with an explosion of lemons and plenty of citrus charm, and easy drinking.
23RD STREET RASPBERRY & FINGER LIME SPRITZ
23rd Street Distillery Raspberry & Finger
Lime Gin 60ml
Fresh Raspberries
Fresh Lime Juice 20ml
Sugar Syrup 15ml
Bickfords Soda Water
Lime and mint to garnish
Add fresh raspberries to a glass and muddle. Add 23rd Street Distillery
Raspberry & Finger Lime
Gin, lime juice and sugar syrup, and stir. Top with ice, Bickfords Soda Water and stir. Garnish with fresh lime and mint. Thank us later.
On the palate, savour the rich layers of raspberry, brightened by a vibrant acidity and the balanced tartness of red fruits.
SPRITZ INTO SPRING
IN THE KITCHEN WITH JOEL TISATO, HEAD CHEF AT ORSO
We caught up with Joel Tisato, Head Chef at Orso, to chat about his Nonna, cooking for Kylie Minogue and his favourite way to eat potato.
Tell us a little bit about how you got into cooking? Growing up in an Italian household meant I was couldn’t avoid incredible cuisine every single day. As a kid my favourite spot to be was by my Nonna or my Mother in the kitchen, sharing stories, while they effortlessly made magic in pans, pots and cake tins.
What has been a career highlight for you so far? I have found a profession that has taken me around the world making my favourite things to eat, for everyone else to enjoy and I am eternally grateful for that. Cooking for Kylie Minogue on her birthday at the famous Chiltern Firehouse (Marylebone, London) is definitely up there.
Co-founding a dine-by-donation project with friend and hospitality comrade Kate Richards was definitely the most rewarding highlight. Share Dinners (@share_dinners), where we fed the vulnerable community three course dining experiences in restaurants, raised money, and used almost all rescued food from Oz Harvest. We are re- launching with a Share Dinners event coming up this year, so stay tuned.
How did you become Head Chef at Orso? I have always been an admirer of director and restauranteur Andre Ursini. My favourite dinners were always at the famous (and very missed) Andre’s Cucina and Polenta Bar on Frome Street. In fact, it was my Nonna’s favourite also. It was reminiscent of my family’s cuisine. Our ancestry hails from Northern Italy, we share similarities in family stories and culinary traits alike. We were always bound to cross paths I believe.
For those who aren’t familiar, how would you describe the food at Orso? I describe it as modern European with an Italian accent. Its bold, but familiar. We put a lot of love into our freshly made pastas and our talented chefs driving the Josper oven grill the best quality steaks you can find.
What’s your favourite dish on the menu? My favourite dish has to be the Musetto Salsiccia pasta. Musetto sausage, with Fennel and Turnip Brovada (Italian ferment) burnt honey, Parmigiano Regiano and lots of black pepper. It’s the dish I’m most proud of. If you want an introduction to Northern Italian flavours, come in and try it.
Joel, we’ve got twelve quick questions for you. Have you got an extra minute? Okay, let’s go.
Sweet or savoury? Savoury.
Favourite herb? Oregano and basil straight from the garden.
Favourite cuisine? There is beautiful food in every corner of the world.
Favourite ingredient to cook with? Is fire an ingredient?
If you could only eat one meal, what would it be? Nonna’s polpettone.
Favourite dish to cook at home? Risi e pisi (Risotto with peas).
Drink of choice? Italian reds.
Coriander. Yes or no? Of course.
What’s your go-to dinner party meal? Lasagna.
Favourite way to eat potato? Mash all the way.
Best piece of advice you’ve received? Being a chef, isn’t all about cooking.
Visit Joel and his team at 36 Kensington Road, Rose Park.
NEW & IMPROVED SOFT FORMULA!
Every purchase you make supports local communities from the store you buy it from!
CLASSIC CHICKEN YIROS
SERVES 4
INGREDIENTS
1 pack Olgas Fine Foods Chicken Yiros
4 wraps
1/2 red onion, thinly sliced
1/2 cucumber, thinly sliced
2 roma tomatoes, diced or sliced
100g feta cheese, crumbled
Olive oil (for cooking)
GARLIC YOGHURT
SAUCE:
1 cup Greek yoghurt
1 small garlic clove, finely grated or minced
1 tbsp lemon juice
1 tbsp olive oil
Salt, to taste
METHOD
1. In a small bowl, mix the Greek yoghurt, grated garlic, lemon juice, olive oil, and a good pinch of salt. Set aside.
2. Heat a drizzle of olive oil in a large frying pan over mediumhigh heat. Add Olgas Fine Foods Chicken Yiros and cook for 8–10 minutes, stirring occasionally, until golden and cooked through.
3. In a dry pan or microwave, warm the wraps for 20 seconds until soft and pliable.
4. Spread a generous spoonful of the garlic yoghurt sauce onto each wrap. Top with cooked chicken yiros, red onion, cucumber, tomato, and a sprinkle of feta.
5. Roll up the wrap like a yiros (or fold it like a taco if it’s easier!), and serve immediately.
SPRING DESSERTS
INGREDIENTS
1 cup arborio rice
3 tbsp caster sugar
2 tbsp matcha powder
2 tsp vanilla extract
1 cup milk
200ml coconut cream + extra to serve
12 lychees, pitted
1 3 cup toasted coconut flakes
STRAWBERRY COMPOTE
250g strawberries
100g caster sugar
SERVES 4
PREP TIME - 15 MINS
COOKING TIME - 30 MINS
VEGETARIAN
GLUTEN FREE
Rice PuddingMatcha Strawberry
H
METHOD
1. For compote, halve or quarter strawberries. Place into a bowl with the sugar and set aside for 30 minutes.
2. Place the strawberry mixture into a small saucepan and gently heat, cooking for five minutes or until the strawberries just begin to collapse and a sauce forms. Place in the refrigerator to chill.
3. Place rice, sugar and three cups of water in a medium, heavy based saucepan. Bring to the boil and simmer, partly covered with a lid for 10 minutes.
4. Whisk the matcha, vanilla and milk together in a jug until combined. Add to the rice and simmer for five minutes. Set aside to cool to room temperature.
5. To serve, fold the coconut cream through the rice pudding. Divide between four bowls, spoon over the compote, top with lychees, drizzle with coconut cream and garnish with toasted coconut.
Pistachio& Raspberry Eclairs
LMAKES 20 - 22
PREP TIME - 45 MINS
COOKING TIME - 75 MINS
VEGETARIAN
INGREDIENTS
100g Western Star salted butter
1 tbsp caster sugar
140g plain flour
5 eggs
2 cups icing mixture + extra for dusting
Pink food colouring
1 cup raspberry jam
Chopped freeze dried raspberry and pistachio, to garnish
PISTACHIO CREAM
500ml milk
100g caster sugar
6 egg yolks
75g cornflour
25g plain flour
100g pistachio paste
50g Western Star unsalted butter
Green food colouring, optional
METHOD
1. For pistachio cream, place milk and half the sugar into a medium saucepan and bring to a simmer.
2. Meanwhile, place the egg yolks, remaining sugar, cornflour and flour in a medium bowl and mix to combine.
3. Slowly add hot milk to the egg mixture, whisking continuously, until smooth.
4. Add pistachio paste and mix to combine. Return the mixture to the saucepan and cook over medium heat until thickened.
5. Remove from the heat and whisk through butter (and food colouring, if using). Place into a container, cover the surface with glad wrap and refrigerate overnight to set.
6. Preheat the oven to 160°C and line two baking trays with baking paper. Place butter, sugar and 250ml of water in a medium saucepan. Bring to the boil, add flour when the butter has melted and cook for six minutes, stirring continuously with a wooden spoon.
7. Place the mixture into the bowl of a stand mixer fitted with the paddle attachment and mix on medium until the mixture cools.
8. Gradually add the eggs and mix until combined.
9. Transfer the mixture to a piping bag fitted with a large plain or open star nozzle and pipe 9cm lengths, allowing room to expand.
10. Dust the eclairs with icing mixture and bake for 45 minutes or until golden. Do not open the oven before 45 minutes as the eclairs may collapse. Set aside to cool.
11. Place icing mixture into a small bowl, add water, a little at a time, stirring continuously, until a thick icing forms. Stir through pink food colouring.
12. Make two small incisions into the base of the eclairs to allow for the piping nozzle. Pipe pistachio cream into half of the eclairs and raspberry jam into the other half.
13. Dip the eclairs containing pistachio cream in the pink icing and garnish with freeze dried raspberry.
14. Pipe pistachio cream* on top of the eclairs containing raspberry jam and garnish with chopped pistachio.
*use either a small plain or petal nozzle.
SERVES 4 - 6
PREP TIME20 MINS + FREEZING
COOKING TIME 5 MINS
VEGETARIAN
INGREDIENTS
6 cups diced watermelon
1 rosehip teabag
¼ cup caster sugar
¼ cup lime juice
Lime wedges, to serve
SHERBET
1 cup mint leaves + extra to garnish
½ cup caster sugar
1 tsp citric acid
Watermelon & Rosehip Granita with Mint Sherbet J
METHOD
1. Place watermelon onto a tray and freeze overnight.
2. Place 1 3 cup of water and sugar into a small saucepan. Bring to the boil, simmer to dissolve the sugar, add the teabag and set aside to steep for five minutes. Remove the teabag and place in the refrigerator to chill.
3. Place a medium, deep tray in the freezer.
4. Place the rosehip syrup, lime juice and frozen watermelon into a high-speed blender and blitz to form a slurry.
5. Pour into the chilled tray, return to the freezer and scrape the mixture with a fork every hour until fine crystals form (three to four times).
6. For the sherbet, place mint and sugar into a food processor and pulse until the mint is finely chopped and the mixture is a vibrant green. Transfer to a small bowl and mix through the citric acid.
7. Either serve individual bowls of granita, topped with sherbet, or serve as a shared dessert in the tray with a small bowl of sherbet. Garnish with mint leaves and wedges of lime.
Picnicking Spring
with The Little
Cheese Co.
Exclusively at your Local Foodland, The Little Cheese Co. prides itself on offering a variety of artisan cheeses from all around the world.
1. Grana Padano 18 Months - 175g
One of Italy’s favourite cheeses, this Grana Padano is matured for a minimum of 16 months. Suitable as a table or grating cheese, it has a fine grained texture and fragrantly fruity flavour when young, which develops a sweeter, stronger flavour with age.
2. English Cloth Cheddar - 150g
This traditional Cloth Bound Farmhouse Cheddar is produced in the picturesque region of Somerset, England. It has a firm smooth texture, with a nutty flavour and sharp finish.
3. English Red Leicester - 175g
Produced with milk from grass-fed cows in the lush fields of the Isle of Man, this Red Leicester has a deep orange colour. It has a sharp flavour, and rounded creamy finish, typical of a vintage cheddar such as this.
4. English Extra Matured Cheddar175g
Produced using only the finest West Country milk with traditional methods and aged for a minimum of 12 months, the English Extra Matured Cheddar is full-flavoured, with sweet notes and a caramel finish.
5. English Smoked Cheddar - 175g
A traditional English cheddar that has been naturally smoked over oak wood chips. Using a traditional cold-smoking technique, the result is a rich, creamy cheese with an evenly smoked and balanced flavour.
6. Reypenaer VSOP 24 months - 150g
The Wijngaard family have been making and maturing premium goudas for generations in their historic cheese warehouse in Woerden (Holland). Produced with the finest milk, Reypenaer VSOP is aged for 24 months. With distinct caramel and toffee flavours, it is famous for its complex and beautifully balanced sweet and salty flavour. It has crunchy white spots throughout, which are mineral and protein crystals, formed by the ageing process.
A Fresh Start, the Foodland Way
The sun is shining, the windows are open, and that unmistakable feeling is in the air—it’s Spring! There’s no better time to hit reset on your space Whether you’re tackling the kitchen, the closets, or just wiping away the last traces of Winter, we’ve got the tools to help you get the job done Stock up on the cleaning must-haves at your local Foodland�
Handee
Ultra Triple Length 2 Pack
Handee Ultra Triple Length Paper Towel. Tackle spills and splatter with our looongest paper towel yet. Advanced paper making technology makes Handee paper towel super absorbent and super strong. Triple Length! Change rolls less often with 180 sheets per roll. More on hand for more mess. What ever the job, be sure to keep it Handee.
Bosisto’s
Power Plus or Sensitive
Laundry Capsules 20 Packs
Bosisto’s Laundry Capsules provide a brilliant clean. Made with pure eucalyptus oil from Inglewood, Victoria, and free from synthetic fragrances or dyes. Choose Sensitive for a gentle, skin-friendly wash, or Power+ with 6x enzymes for extra stain-fighting power. Naturally effective, beautifully fresh.
OMO
Expert Wonder Wash
Laundry Liquid
OMO Expert Wonder Wash Laundry Liquid is specially designed to work wonders in quick and cold cycles, achieving an effective clean in just 15 minutes! Thanks to its unique Pro-S technology, this detergent removes invisible dirt and blasts away sweaty odours, leaving your clothes wonderfully fresh. Fast just got better.
gCleaning F
Double Length Paper Towel 2 Pack
VIVA Multi-Purpose Cleaning Towel – a versatile, fast-absorbing paper towel which helps you deal with mess quickly and effectively. The Double length roll has twice the amount of sheets (120 vs 60) so it lasts longer, meaning less roll changes.
Meet the TEAM LOCAL CELLARS Littlehampton
Our Team Members
Previously having worked in the wine industry in the Adelaide Hills, Store Manager, Hamish Lewis, has worked for the Klose’s Group at their various liquor stores since late 2023. Hamish is joined by three other team members, all who have varying degrees of experience in the industry. When asked what his top pick is from the bottle shop, Hamish says that it would be anything locally produced, with a particular focus on the Adelaide Hills due to its diverse range of high-quality products across wine, craft beer and spirits. “Currently I’m really enjoying the local craft stouts from local brewers, Lobethal Bierhaus, Uraidla Brewery and Prancing Pony”, says Hamish.
Local Support
The Klose’s Group is active within the local community through their support of numerous sporting, recreational and social clubs, as well as providing many young people with first jobs and ongoing careers.
The local community has rallied behind the Klose’s, following the opening of the Littlehampton store in March of this year. Whilst a large portion of Littlehampton customers were already customers of the Klose’s Foodland, there has been a consistent increase in customers who have been recommended by local producers and through word of mouth.
Hamish explained that many customers have been appreciative of the diverse range of local wines on offer at Littlehampton, which are typically only available through select independent liquor stores or direct from the cellar door. There has also been a positive response from local wineries, brewers and distillers who are not only able to stock their products in the Littlehampton store, but promote their products through instore tastings. Customers have also commented on the layout of the store, the attention to detail in its presentation and the ease to which they are able to locate their drinks.
Point of Differentiation
The Littlehampton site was the obvious choice for the Klose’s Local Cellars store as the area did not have a stand alone liquor store that catered to the local community and complemented local customers who shopped at the Littlehampton Foodland. Local Cellars provides individual stores with the autonomy to range and promote products that cater to their local demographic. Whether that be limited release craft beers and spirits, through to high quality wine varieties, Local Cellars Littlehampton has it all!
Visit Hamish and the team at Local Cellars Littlehampton, located at 85 Princes Highway, Littlehampton.
Hamish Lewis, Store Manager
Picnic Perfection with EXPLORING
From chasing waterfalls to sweeping gardens and ocean views, South Australia is dotted with picnic spots to suit every mood. Here’s a few of our fave spots for a truly great South Australian picnic as we head into Spring…
BELAIR NATIONAL PARK
Just 25 minutes from Adelaide, Belair is a crowd favourite for good reason. With expansive green lawns, free barbecues, plenty of shaded shelters and additional facilities such as an adventure playground and tennis courts, it’s ideal for a classic Aussie picnic. You can even make a booking to reserve one of their picnic shelters for larger groups. Burn off some energy with a walk or ride along the trails and you might even be lucky enough to spot kangaroos and koalas on your travels.
MORIALTA CONSERVATION PARK
If you haven’t already heard, this park is a dream for nature-lovers and a stunning spot for picnics all year round. During Winter, the water falls flow at their strongest and in Spring, the wildflowers are in full bloom, and there are plenty of interesting hidey-holes and hidden gems to explore. Families will love the Mukanthi Nature Play Space — a sprawling natural playground inspired by the surrounding landscape. With accessible parking, barbecue areas, walking trails, rock climbing and plenty of space to spread out for a picnic, you can fill a whole day with activities or just kick back and do nothing but admire the surroundings. The park is only 20 minutes from the city but it feels a million miles away!
HERON WAY RESERVE
If sea views are your vibe, this coastal playground in Hallett Cove is a winner. Perched above the coastline, this reserve features grassy picnic areas and direct access to the picturesque Hallett Cove Boardwalk. The epic playground makes it a great spot for a kids picnic party or a family day out. Watch the waves roll in while enjoying lunch with a view, or for an evening picnic, you’ll be pleasantly surprised with a sunset that’ll make you want to stay well past dessert!
OAKLANDS ESTATE RESERVE
A hidden suburban delight, this reserve in Marion is perfect for families and those looking for a peaceful local escape. There’s a great interactive nature play space and plenty of spots to set up your spread under the shade of the mature gum trees. Walking paths wind through native vegetation, making it a relaxing spot to connect with nature. It’s a great option for a spontaneous picnic on a sunny afternoon.
MOUNT LOFTY BOTANIC GARDEN
For a picnic with serious wow factor, head to the Adelaide Hills! Pack your rug and pick a spot among the sweeping lawns, tranquil lakes and vibrant plant collections. There are no barbecues, bikes or ball games allowed, so this is the place to bring your gourmet picnic basket and enjoy a peaceful afternoon. Bonus: the cool hills climate offers welcome relief on warmer days.
Grab your esky, roll out a rug and enjoy the simple pleasure of good food and fresh air — there’s no better way to spend a weekend.
Morialta Conservation Park
Mount Lofty. Credit - Wayne Pearson
Mount Lofty. Credit - Wayne Pearson
Mount Lofty. Credit - Wayne Pearson
MEET OUR FAMILIES
The Tumby Bay Foodland
LMeet the Team
With over 80 years of experience in the retail industry between them, Kerrie Stutley and Brenton Lockwood purchased the Tumby Bay supermarket site in 2003 and rebranded to Foodland Tumby Bay in 2014.
Whilst Kerrie manages the nonfood departments, and the office and administrative side of the business, Brenton works on the operational side - always working on ways to enhance the offer for our customers. Kerrie and Brenton’s two daughters have grown up in the supermarket, and have continued to be involved, with both girls still working in the supermarket across various departments. Outside of the family, Tumby Bay Foodland employs over 60 staff – giving many locals the opportunity for employment in Tumby Bay.
Store History
The original building at 5 Spencer Street was built as a flour mill in 1905. In 1915, the stone storeroom was erected for storage of wheat and flour. On 26th July 1926, the mill caught fire and the original part of the building, and all the machinery was destroyed. The stone storeroom was not damaged – and remains today. Three years after the fire, Mr Leslie Brock, with his son Harry, renovated the flour mill storeroom and ran a general store. Inside the shop was an agency business, a room where dentists worked, a small shed for a hairdressing salon and a dry-cleaning service. The Brock family sold the general store to the Wisemans, who then sold the store to the Tierney’s, who went on to sell the store to Kerrie and Brenton in 2003. In almost 100 years, there has only been four different owners of the retail business.
Sue Milligan - Dairy Manager
Matilda Lockwood & Sydnee Lockwood Next Generation
L-R. Sonia Mullan - Grocery,
Katrina Allen - Point of Sale & Kerrie Stutley - Owner
Community Support
Tumby Bay Foodland supports many local sporting clubs, spanning across local football, netball, tennis, bowls, cricket and EP show jumping. Kerrie and Brenton support the Food 4 Change program through donating food every Friday, Meals on Wheels and also holds several charity days throughout the year, based on staff choice. Each year, their biggest charity event is the Variety Bash, where the team raises money for Variety, the children’s charity that supports children and families who are facing sickness, disadvantage or living with a disability.
Variety Bash
The Variety Bash team, consisting of Kerrie, Sue Milligan (Dairy Manager), and Annette Hammond (Fruit & Veg Manager), first participated in 2012. “As long-time admirers of the Variety Bash, it was a bucket list dream come true - week on the road with the girls, all while raising crucial funds for Variety”, Kerrie says. The Variety Bash isn’t your average road trip. It is a rugged 2,500-kilometre trek across outback dirt roads and private tracks over the course of a week. These punishing conditions take a toll, especially on classic cars. “We started with a 1966 HR Holden Wagon, but after a few years of wear and tear, we upgraded to our current ride — a 1978 HZ Holden Wagon, but after 10 Bashes, it too was starting to show its age!,” Kerry says. Since the inaugural bash in 2012, the Tumby Bay team has rebranded and renamed their Bash car ‘Car 605, The Fairies’ — proudly representing Tumby Bay’s postcode (5605). Kerrie explains that “it is a tribute to our incredible local community, whose unwavering support has made this journey possible.” The current Bash crew consists of Sonia Mullan (Captain), Sue Milligan, Katrina Allen, and Sandy Lovell — three of which are key staff members from Tumby Bay Foodland. Every dollar raised through fundraising and sponsorship goes directly to Variety SA, benefiting the South Australian children who need it most, as all costs associated with
participating in the Bash are covered by the team members — from entry fees and vehicle maintenance to accommodation and meals. Their involvement not only strengthens the ties with the community but also reflects Tumby Bay’s commitment to supporting Variety South Australia.
In addition to their annual Variety Bash participation, over the years, Tumby Bay Foodland has hosted countless fundraising events to raise funds for children who need it most, including trading tables, community
dinners, pub nights, raffles and meat tray draws. Tumby Bay Foodland is proud to be part of the wild ride — not just for the adventure, but for the impact that they help create.
Find The Tumby Bay Foodland Store at 5 Spencer Street, Tumby Bay SA 5605
Sonia Mullan, Kerrie Stutley & Sue Milligan
Car 605, The Fairies at the Variety Bash Fundraising Event
For more recipes:
Instore Now!
LEMON HERB PORK SHOULDER
GREEK STYLE LOIN
PORCHETTA PORK ROAST
BEEF & PORK MEATBALLS
THIS SEASON’S Recipes
Mains
Prawn Tacos
Green Chicken Curry
Spring Vegetable
Zucchini & Feta Fritters
Grilled Spring Vegetables
Tuna Poke Bowl
Cured Salmon with Kiwifruit, Cucumber & Chili Salsa
Pork Chops with Roasted New Potatoes, Radish & Apple Slaw
Taramasalata with Pickled Radish
4 Ways with Herbs
Ricotta Gnocchi with Basil Pesto
Watercress & Dill Omelette with Smoked Trout
Pork Larb with Vegetables
Green Falafel with Tahini Labneh
For all advertising enquiries, please contact:
Danielle Watts
Phone: (08) 8159 7706
Email: danielle.watts@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.
Desserts
Matcha & Strawberry Rice Pudding
Pistachio and Raspberry Eclairs
Watermelon & Rosehip Granita with Mint Sherbet ����
