Foodland Mighty Magazine - Summer 2022/23 by Foodland Supermarkets

OceansWest to THE F OceansWest F to the

Kelly and Sarah, second generation Love family.

Welcome

Here at Foodland we’re dedicated to supporting our fantastic local South Aussie-made products and producers. MIGHTY magazine is choc-full of recipes using inspiration to create memorable meals over this holiday period with friends and family. We’ll let you know what’s in season so you can maximise variety and support local at your dinner table.

This edition, Christmas, is of course a big focus! We’ve got Christmas craft to keep the kids busy, a Christmas Calendar to help you plan YOUR busy season and then you can sit back and relax while we transport you to all that SA has to offer in sun, surf, and sand…

If you have any suggestions for our future issues of MIGHTY magazine, let us know at info@foodlandsa.com.au or send us a message via Facebook or Instagram. And if you give any of our recipes a go, we’d love to see how they turned out so please tag us on socials!

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Community news

DOWNLOAD THE NEW FOODLAND APP

The new Foodland app is here and bringing rewards! The new Foodland app allows users to find their nearest Foodland, shop online at selected stores, view specials in the latest catalogue PLUS redeem amazing rewards!

Right now Foodland is celebrating their 60th Birthday by giving away over $20 million in vouchers* through the app! So be sure to search for ‘Foodland’ in your app store and get it today to ensure you don’t miss out.

*Foodland’s 60th Birthday promotion runs from 2/11/22 to 13/12/22. For more information see foodlandsa.com.au

FOODLAND FLOOD APPEAL

At Foodland we’re passionate about supporting our fellow Aussies. With many communities throughout VIC, NSW and QLD affected by recent Floods, Foodland stepped in to assist. Thank you to all customers who purchased tokens between 21 October to 11 November to support the cause with 100% of funds raised being donated to the Vinnies flood response.

THE ADELAIDE FRINGE X FOODLAND REUSABLE BAGS

Keep your eyes peeled for The Adelaide Fringe X Foodland’s reusable tote bags dropping into stores this December! The tote bags feature this year’s talented Fringe poster artist, Alana Naylor with her artwork Fleurs de Fringe.

50c from every bag sold goes to The Adelaide Fringe Foundation which supports great causes including community groups, First Nation’s artists, and accessibility initiatives to name a few.

Festive feasting without the fuss

Bringing people together is what Christmas is all about. Sharing a meal, raising a glass, enjoying each other’s company.

That’s why we’re not just Stegglers for quality.

Welcome Cheese F TO your new brand favourite

Look out for The Little Cheese Co. landing in Foodland stores near you this Christmas! The Little Cheese Co. brings us the finest range of artisan cheeses from all over the world. You’ll find varieties such as French Raclette, Swiss Gruyère and Comte, with more varieties being released soon! Look for it in-store!

These cheeses are Alpine cheeses, which refer to a family of semi-hard cheeses first created in the European Alps as early as the 11th Century. These full-bodied mountain cheeses are usually packed with rich, nutty flavours form the beautiful alpine meadows where herds of cattle graze happily to the sound of the bells they are carrying around their necks.

12 Months

For more than 1,000 years, Comté (pronounced ‘’contay’’ with a silent n) has been produced in the Jura region of France, not far from Switzerland. Villagers back then were collecting as much milk as they could during summer to produce enough cheese to sustain their families during their harsh winters. Made exclusively from raw cow’s milk, Comté is today France’s most popular cheese by far. With Comté, like all good semi-hard cheeses, age matters. A 12 months old Comté will deliver fruity, creamy and slightly nutty characteristics. It will pair very nicely with a light and fruity Pinot Noir or could add some texture to a festive sparkling rosé!

Swiss Gruy ère French Raclee

Swiss Gruyere (pronounced “groo-YAIR”) is the Swiss version of French Comté. Or vice-versa! Made in the Canton of Fribourg from raw cow’s milk, Gruyère is a great table cheese but will also help you create the perfect cheese sandwich or toastie. Due to its amazing melting ability, Gruyere is one of the two main cheeses used in fondue dishes (the other one is Emmental). It is also used in the famous CroqueMonsieur, a famous french toasted sandwich. Versatile and consistently good, you can pour yourself a glass of dry Riesling or Pinot Grigio.

Raclette comes from the French word that means “to scrape ‘’ and originated in the Savoie region of France where winters are long and harsh. Traditionally, Alpine cheese makers would lunch upon boiled potatoes and cornichons, covered with melted cheese that they scraped from a nearby fire-heated boulder. You can now use electric raclette machines or simply melt on crusty bread under the griller. Rich and moorish, it will have everyone asking for more. Fabulous with a glass of Pinot Gris or Gewurztraminer!

THE PERFECT REFRESHMENTS FOR

Summer Entertaining

There’s nothing better than entertaining with a fabulous plate of food and delicious wine. Summer gives us the opportunity to unleash our creativity and indulge in the delicious synergy that comes from unique food and wine pairings.

PERFECT FOR BARBEQUES

Barbeques are often dominated by strong meats like steak and lamb, so a big bold red can be the perfect finishing touch to your barbequing efforts. If you’re a fan of a tender steak, why not try a Tempranillo from the Adelaide Hills, or if you are looking for something to match both chargrilled chicken and darker meats, why not try a Barossa Shiraz – bold and delicious, with vibrant cherry on the palate, it’s the perfect finishing touch for your char‑grilled endeavours.

ALFRESCO DINING

White wine is an all time favourite for summer sipping, especially when coupled with a light fish dish. It’s perfect for those evenings when you venture out to eat dinner in your garden or under the pergola. Why not try a Riesling, Pinot Gris or a Fiano.

Summer dishes often include a juicy steak or chicken skewers, coupled with a light salad; for those red wine lovers amongst us, why not try a Pinot Noir? This attractive, mid weight, full flavoured wine with vibrant cherry aromas and a balance of sweet and savoury fruit on the palate.

CHRISTMAS DAY

Matching wines to food on Christmas Day can be stressful, remember it’s about enjoying friends and family with good food, reminiscing, laughs and hearing one too many bad jokes from the Christmas cracker… don’t worry about Uncle Barry asleep in the corner

Here’s some of our favourites that you can serve on the day and enjoy –guaranteed no stress….

Serving the orange and ginger glazed ham with a macadamia crust we’ve featured on page 46? Ham is one of the most versatile and most consumed meats at Christmas time, and is best served with a light bodied red, such as pinot noir, rosé, gamay or seek out a nero d’avolo, a newer variety in recent years in South Australia.

Pinot noir is arguably the most adaptable red wine of all with food. Its light to medium bodyweight and light soft tannins make it compatible with most medium to full flavoured savoury foods, from red meats to vegetable dishes, cold meats and those wonderful cheese platters that become the centrepieces throughout Summer.

One of the least risky matches for rosé. There are many styles and in Australia there has been a shift away from the deep purple, slightly too sweet styles to a more European style, with a light, crisp, delicate more savoury tasting rosé with a long finish. Try a Sangiovese rosé, or a blend of grenache, shiraz and cabernet for something different.

Delicate dry whites work well with fish and seafood. The rule of thumb here to match delicate foods with delicate wines. Think semillon, blends of semillon and sauvignon blanc, pinot grigio, or fiano. Riesling or if you can, seek out a gruner veltliner provides a dry yet slightly sweet finish. Freshly shucked oysters with a semillon is a perfect match as are prawns and chardonnay and you can’t go past a bottle of sparkling for any summer celebration.

For those who prefer a something more refreshing, why not try one of our summer punches? You can find the recipes on page 40.

No matter what you might be celebrating this holiday season, Foodland is helping to deliver a Mighty South Aussie Christmas this year.

SUMMERTIME IN SA EXPLORING

... sun, surf, and sand

Summer is all about warm evenings at the beach or relaxing by the river with friends and family, here’s some of our best places to enjoy the sun, surf, and sand right here in South Australia.

GO ON A BEACH GETAWAY

South Australia is home to arguably some of the best beaches in the country, so it doesn’t matter if you’re a beach cricket fan or just want to lay and catch some rays here are a few of our favourites.

ROBE’S LONG BEACH

There are five beach options in Robe, so you are spoilt for choice when it comes to going for a swim or spending a day by the water. However Long Beach is one of the best swimming spots in the South East, with its gentle tides and wide sweeping shoreline. Uniquely, Long Beach is one of the few beaches in SA where you can drive your vehicle on the sand. So, pack the family, umbrella and picnic blanket and spend the day by the sea.

Distance from Adelaide: Robe 337kms southeast, 3 hours 41 minutes

Closest Foodland: Robe Foodland, Main Road, Robe 5276

Credit: Long Beach Robe, South Australian Tourism Commission

Credit: The Obelisk, South Australian Tourism Commission

CREATING MEMORIES ON THE EYRE PENINSULA

Only a half hour from Port Lincoln, you’ll find the unforgettable Memory Cove. With crystal clear water and white sand, this little slice of paradise among dense bushland at the top of Lincoln National Park, will be etched in your memory forever. Spend the day soaking in the sea and lazing on the beach or, if you want to stay for an extended period, you can book a site at the nearby campground. Look out for the native birds that call the area home and the kangaroos that venture down from the bush. To access Memory Cove, you’ll have to get a key and pass from the Port Lincoln Visitor Information Centre.

Distance from Adelaide: Port Lincoln 650kms northwest, 7 hour drive or 50 minute flight

Closest Foodland: Tumby Bay Foodland, 5 Spencer Street, Tumby Bay SA 5605

CATCH YOUR DINNER

This summer, find the fishing rod or net at the back of your shed and get out on the water. From swimmer crabs to pipi’s, you’ll be surprised by the amount of seafood and fish on offer in South Australia.

FIND SOME PIPI’S AT GOOLWA

Feel the sand beneath your toes and to the pipi shuffle on Goolwa Beach in search of this tasty mollusc. If you’re keen, get down on your hands and knees and dig for them in the shallows.

Whilst the pipi was once used as bait, it’s now a regular on many restaurant menus. Cook your catch with white wine, fresh herbs and butter and serve with a slice of crusty bread. Sounds too hard? Visit the Kuti Shack on Goolwa Beach for some of the best seafood sourced from the Coorong area.

Distance from Adelaide: Goolwa 82.6kms south, 1 hours 10 minutes

Closest Foodland: Goolwa Foodland, Hutchinson St, Goolwa SA 5214

Credit: Coffin Bay, South Australian Tourism Commission

Credit: Coral Expeditions, South Australian Tourism Commission

Credit: Kuti Shack, South Australian Tourism Commission

THROW A LINE IN AT RENMARK

Renmark is a beautiful, well planned town steeped in history, and the largest town in the Riverland area. It’s great place for a family holiday with plenty to do both on and off the water. Grab your rod, and head down to the picturesque riverfront and throw a line in – you might catch callop, yellowbelly or golden perch. Be aware that catfish and cod must not be removed from the river, and if you catch redfin or carp, they must be disposed of responsibly. Head across the river towards Paringa and follow the signs to Lock 5 reserve. It’s a grassy open reserve that provides the best view of the opening bridge, and a few secret fishing spots too.

Distance from Adelaide: Renmark 258kms east, 2 hours 49 minutes

Closest Foodland: Koch’s Foodland Renmark, 25 Ral Ral Avenue, Renmark, SA 5341

HIT THE WATER

While swimming is one of the most popular ways to spend your summer, perhaps you’re a little more adventurous and you want to try a new experience like surfing or kayaking.

KAYAK WITH DOLPHINS ALONG THE PORT RIVER

There’s so many places to go kayaking in South Australia, from our suburban beaches to the mighty Murray. But nothing beats paddling along the Port River near Garden Island where you might just be lucky enough to encounter a pod of dolphins that call that area home. Paddle through the Port River Dolphin Sanctuary and explore the beautiful mangrove creeks in search of dolphins, birds, and other fascinating wildlife.

Distance from Adelaide: Port Adelaide 13.9km west, 25 minutes

Closest Foodland: Romeo’s Foodland Port Adelaide, Port Mall, Marryat Street, Port Adelaide SA 5015

Credit: Wilkadene Above Renmark Houseboats, South Australian Tourism Commission

SURF’S UP AT MIDDLETON

You might know the difference between a beach break or a reef break but that doesn’t mean you can’t learn to surf on the Fleurieu Peninsula. From Middleton to Goolwa, the beaches are great for beginner surfers and the more experienced board riders. So, grab your towel, your board and your sunscreen and head down south.

Distance from Adelaide: Goolwa 82.6kms south, 1 hour 10 minutes

Closest Foodland: Goolwa Foodland, Hutchinson St, Goolwa SA 5214

Credit: Middleton Beach, South Australian Tourism Commission

Credit: Beach Huts Middleton, South Australian Tourism Commission

Credit: Horseshoe Bay Port Elliot, South Australian Tourism Commission

Credit: Garden Island, South Australian Tourism Commission

LET’S TALK ABOUT….

ATLANTIC SALMON

A native of the Northern Hemisphere, Atlantic Salmon is only available farmed in Australia, with the majority being farmed in south eastern Tasmania. Salmon is popular as it is a very versatile fish, with its rich, distinctive flavour. If you love Salmon, but would like to try something different, we recommend Ocean Trout as a substitute. Its flesh is a similar colour, texture, and flavour, but is often cheaper and more readily available than Salmon.

PRAWNS

No surprises here. Prawns are at the top of almost every South Aussie’s shopping list throughout summer, especially during the festive season.

The most popular varieties are wild caught King prawns caught here in South Australia; look out for the Lukina Lukin Spencer Gulf Large King Prawns caught right here in South Australia in your local Foodland. When King prawns are in limited supply, you can also see other varieties in store, generally tiger or banana prawns.

Seafood

Summer in Australia is synonymous with seafood, whether it’s peeling prawns around the Christmas table, lobsters on the barbeque, or just cooking up a fresh fish fillet for dinner, we love our seafood. Let’s look at what seafood is popular this year with our Foodland Fishmonger, James Zervas.

OYSTERS

South Australia is famous for its oysters; many even say our Coffin Bay oysters are better tasting than those from the Eastern coast of Australia (Sydney Rock and Pacific), however everyone has their preferred type. Oysters are considered an aphrodisiac, but are also rich in vitamin B12, vitamin A, selenium, iron, calcium, and zinc.

Everyone likes their oysters served differently; we recommended trying a few different dressings to find your favourite so eat up and enjoy.

LOBSTERS

Lobster is a staple in many households during the festive season. The Southern Rock Lobster has a superb taste and texture due to the cool, nutrient rich, pristine waters of the Southern Ocean. This slow growing lobster has a sweet, delicate but firm white flesh, which makes it perfect for any occasion. Foodland sources its Southern Rock Lobster from South Australia’s own Ferguson Australia, a third generation seafood company. One of our favourite Summer serving suggestions is Lobster Thermador, featured on page 52, or just thrown on the BBQ with garlic and herb butter – delicious!

KING GEORGE WHITING

South Australia’s most favourite fish, the King George Whiting is known for its firm, clean, sweet tasting white flesh and its delicate texture. They are a versatile fish that can be prepared in a number of ways including steaming, baking, grilling or on the BBQ. Sourced from around the Eyre Peninsula and Spencer Gulf areas, the King George Whiting is truly the “king of the ocean”.

TUNA

Tuna is not only popular when sold in tins, but also as sashimi and steaks. A tuna steak is a great alternative to red meat for beef lovers, as it has a similar flavour and texture, and is so easy to cook. Unsure what to buy? Ask your Foodland fishmonger for advice, they know their stuff!

BARRAMUNDI

After prawns, Barramundi is probably the species that first comes to mind when you think about Australian seafood. Available both wild caught and farmed, it is caught in costal and fresh waters in Australia’s tropical north, from the Ashburton River in WA to the Noosa River in Queensland. Wild caught Barramundi is available from February to November, peaking from February

to May, while farmed Barramundi is available year round, meaning you’ll always be able to get your hands on this tasty and versatile fish.

GARFISH

Found in shallow, coastal waters almost everywhere in Australia, the Garfish is one of the few species in Australia that could be said to have lost popularity over time. This is almost due to their very fine bones coming off their spine, even though they’re so fine they can be eaten with no discomfort. Traditional Garfish recipes often mention rolling the body with a milk bottle to gently break the bones (although milk delivery ceased over 50 years ago). But we can guarantee that Garfish haven’t lost their sweetness or unique flavour. In fact, they remain one of Australia’s finest fish, highly praised by many chefs.

FRESH VS FROZEN?

While fresh is best, frozen is a good alternative if the product isn’t local or in season. Seafood is filleted fresh, packed, and frozen all on the same day during peak season when they are at their best, this is a great alternative during the months when the seafood is in limited supply. The nutritional value, moisture and taste is completely preserved and it’s convenient.

WINNERS

The South Australian Premier’s Food and Beverage Industry Awards are recognised as the benchmark for excellence and best practice in the food and beverage industry.

Hall of Fame

winners

d e r t h e s t i h t . . .

u n d e r t h e s p o t l i g h t . . .

Foodland is proud to be a sponsor of the prestigious South Australian Premier’s Food and Beverage Industry Awards. We congratulate these two amazing businesses who have taken out the top spots for these categories.

Foodland proudly sponsors the Emerging Business Award and New Product Award of the prestigious South Australian Premier’s Food and Beverage Industry Awards. We congratulate these two amazing businesses who have taken out the top spots for these categories.

Foodland proudly sponsors the Emerging Business Award and New Product Award prestigious South Premier’s Food and Beverage Industry We who have taken out top spots for these categories.

m e r i g B u s n e s s A w a r

m g i n g s i n s s w

e r g i n g B u s i n e s s A a r d

E m e r g i n g B u s i n e s s A w a r d

m m m

mumamoo

m u a m o o

Credit: Bowlsome winners u n d p o l i g

Mumamoo is ensuring continuous, sustainable growth of their South Australian launched, female owned business. by Adelaide mums who shared goal to support mums and remove the stigma around formular feeding, a percentage of online sales of their nutritionally complete, premium infant formula donated Perinatal Anxiety and Depression You can find Mumamoo stocked in Foodland stores today.

u Mumamoo sustainable growth of their South Australian launched, female owned business. Founded by Adelaide mums who shared a goal to support other mums stigma percentage their nutritionally complete, premium infant formula is donated to Perinatal Anxiety and Depression Australia. You can find Mumamoo stocked in Foodland today.

ensuring continuous, a to support mums and remove the stigma around formular feeding, percentage nutritionally complete, premium stores today.

Mumamoo is ensuring continuous, sustainable growth of their South Australian launched, female owned business. Founded by Adelaide mums who shared a goal to support other mums and remove the stigma around formular feeding, a percentage of online sales of their nutritionally complete, premium infant formula is donated to Perinatal Anxiety and Depression Australia. You can find Mumamoo stocked in Foodland stores today.

Credit: Kate Dyer, Urban Safari Photography

Dyer, Safari Photography

Credit: Kate Urban Safari Photography

Credit: Bowlsome

N r o d A a r d

N e w P r o u c t A w a r

N e w P r o d u c t A w a r d

N w P d u c w r d

Bowlsome

B o w l s m e

B o w l s o m e

B o s o e

With the launch of their latest meals, their popular market researched of Bowls, Toppers, Soups healthy options 500%

fundamental principal of the Bowlsome wellness brand is to provide high quality,

With the launch of their latest Heat & Eat meals, their popular market researched of Cold Salad Bowls, Meal Toppers, Soups and other healthy convenient meal options has resulted in rapid growth and a 500% sales increase since the business launched. The fundamental principal of the Bowlsome wellness brand is to provide high quality, minimally processed wholefoods at an accessible price point. You can ﬁnd Bowlsome in selected Foodland stores.

accessible price point. You can find Bowlsome stocked in Foodland stores today.

With the launch of their latest & Eat meals, popular researched of Cold Salad Bowls, Meal Toppers, Soups and other healthy convenient meal has resulted in rapid growth and 500% sales increase since the business launched. The fundamental principal of the Bowlsome wellness is to high quality, minimally processed wholefoods at an accessible price point. You can find Bowlsome in Foodland stores today.

With the launch of their latest Heat & Eat meals, popular Toppers, Soups other healthy convenient meal options has resulted in rapid growth and a 500% sales increase since the business launched. The fundamental principal of the Bowlsome provide high quality, minimally processed at accessible price point You can find Bowlsome stocked in Foodland stores today.

Kate Dyer, Safari

Season WHAT’ S IN SOUTH AUSTRALIA?

The Summer holidays are just around the corner, so it’s time to soak up the sun and enjoy the freshest fruit and vegetables this season has to offer. Whether you’re having a barbeque in the backyard or a picnic on the beach, don’t forget to incorporate this season’s freshest fruits and vegetables into your diet!

SUMMER IS THE PERFECT TIME of year for sweet berries, juicy stone fruits and tasty melons. Certain fruits can also be grilled on the barbeque to enhance the flavour. Try grilling your plums, apricots, and peaches for a delicious and nutritious snack (perfect for a backyard BBQ entree). Grilled fruits also make for great desserts, topped with crème fraîche or a healthier alternative – Greek yoghurt.

“Summer has to be my favourite season for fruits. Whatever the fruit may be, the warm Australian sun just ripens all fruits quite quickly”, James Zervas, Fresh Manager at Foodland Supermarkets, says. “If you’re not one to eat your fruits, drink them (in a juice)! It’s so important to have your daily intake of fruit during

summer as they are great sources of vitamins and minerals, and they’ll also keep you hydrated.”

Berries are great to snack on everyday but a weekend treat (when you have a bit more time during the mornings) would be to make smoothie bowls. A good tip if you don’t finish your berries before they start to bruise is to put them in a zip lock bag, in the freezer where they are great to throw in a blender for nutritious smoothie bowls! This also means less food wastage.

When it comes to veggies, Summer produces a smorgasbord of greens. Expect to see rocket, spinach, lettuce, beans and peas. Mix these up with nuts and quinoa and you have yourself a Mediterranean salad.

If you’re feeling creative, try mixing fruits in with your vegetables as they make great salads too. Avocados, watermelons, and rockmelons can add texture and a bit of sweetness to a simple mixed leaves salad.

With a bit of creativity and preparation, you can enjoy fresh, local fruits and vegetables with plenty of flavour and health benefits all summer long.

Viva La Summer!

Apricots

Avocados

Blackberries

Cherries

Honeydew Melon

Loquats

Peaches

Plums

Raspberries

Rhubarb

Rockmelon

Strawberries

Watermelons

Asian Greens

Beans

Beetroot

Carrots

Corn

Garlic

Leeks

Lettuce (Cos)

Olives

Onions

Parsnip

Peas

Potatoes

Rocket

Silverbeet

Spinach

Spring Onions

What’s in store?

SUMMER ESSENTIALS

rFARMERS UNION ICED COFFEE

Farmers Union Iced Coffee (FUIC) has launched its first lactose free variety exclusively in South Australia, with 25% less added sugar than the original. Made in South Australia, by South Australians, and now proudly owned by Australians, FUIC has become the number one iced coffee brand in South Australia1

The flavour has been closely matched to the FUIC original, with experts at FUIC’s Salisbury factory perfecting the recipe to ensure it tastes just like the original SA Icon.

KYTONS BAKERY

Make it an SA made Christmas with Kytons Christmas range! Kytons has a great variety of Christmas products including award winning Christmas puddings, mince pies and the very popular DIY Santa’s Choc Chip House kit. Festive fun for young and old. Kytons use the best ingredients, traditional recipes and great care to bake products that delight. Our products are all about the special moments in life special moments remembered forever.

rCOUNTRY LIFE SOAP

Country Life Fresh Linen & White Clay 5 Pack

• Contains natural oils & moisturisers to gently cleanse & nourish your skin, with a clean and simple fragrance reminiscent of the Australian Lifestyle

• Australian Made & TGA approved

TEA TREE OIL RANGE

Country Life Golden Lemon 5 Pack

• Enriched with nourishing olive oil & a rich aromatic Lemon Verbena fragrance, The Australian Country Life Golden Lemon soap bars will gently cleanse & moisturise your skin.

• Australian Made & TGA approved

A staple in Australian medicine cabinets since 1976. Stacks, scrapes and stings are all a part of an active lifestyle. That’s why these Thursday Plantation Tea Tree antiseptic products have become a part of every Australian’s home first aid kit.

Use Thursday Plantation Tea Tree Oil, Antiseptic Liquid and Antiseptic Spray with Aloe Vera to cleanse and relieve minor skin wounds, insect bites and stings. Followed by Tea Tree Antiseptic Cream to soothe skin inflammation and then use Tea Tree and Manuka Honey Healing Balm to support wound healing. Always read the label and follow the directions for use.

Everyday low prices

Mulberry

and tahini cake Yoghurt

SERVES 10 - 12

PREPARATION TIME - 5 MINS

COOKING TIME - 60 MINS

INGREDIENTS

2¼ cups plain flour

2 tsp baking powder

1 cup caster sugar

Pinch of salt

2 large eggs

1 cup Greek yoghurt

½ cup rice bran oil

Zest of 1 orange, finely grated

2 cups fresh mulberries

stems removed

¼ cup tahini

¼ cup water

4 tbsp caster sugar

1 tsp ground cardamom

METHOD

1 Preheat oven to 170°C.

2� Line the base of a 20 cm springform cake tin with baking paper, lightly oil the sides.

3� In large mixing bowl whisk together flour, baking powder, sugar and salt.

4 Make a well in the centre; add eggs, yoghurt, oil and orange zest. Mix together with a wooden spoon or spatula till just combined.

5� Gently fold through mulberries.

6� Place the cake mixture into prepared tin, smoothing the top.

7� Mix tahini and water together in a small bowl and drizzle over the cake batter.

8 Combine sugar and ground cardamom together and sprinkle over the top of the cake batter.

9 Place in oven and bake for 50 - 60 minutes or when tested the skewer comes out clean.

10� Allow to cool in the tin, remove when cool and place on serving plate.

11 Serve with extra berries and yoghurt and/or cream.

tarts Corn Salsa F

INGREDIENTS - TARTS

12 slices white bread

Olive oil spray

METHOD

1� Remove crusts from bread and roll out thinly. Using a cookie cutter, cut rounds to fit tart cases.

2 Prepare tins by lightly spraying with olive oil and push the bread rounds into the mould and spray lightly with olive oil.

3 Bake in preheated oven 180ºC till lightly colored and crisp, approximately 10 minutes.

4 Cool & store in an airtight container –keeps well for up to a week.

MAKES 24

PREPARATION TIME - 30 MINS

COOKING TIME - 20 MINS

INGREDIENTS - CORN SALSA

2 corn cobs, kernels cut from core

1 small red capsicum, finely diced

1 small golden shallot, peeled and finely diced

1 tbsp olive oil

1 tbsp butter

1 tsp smoked paprika

salt and pepper to taste

½ cup finely grated manchego cheese

2 tbsp finely chopped chives, reserve a small amount to garnish

squeeze of lime juice

METHOD

1� Prepare corn, capsicum and shallot as directed.

2� Gently heat olive oil and butter in a non-stick fry pan. Add corn, capsicum and shallot, gently sauté till softened but not coloured.

3 Add smoked paprika and season to taste.

4 Stir in grated manchego and continue to cook over low heat till cheese is melted through the corn salsa.

5 Remove from heat, add chives and lime juice.

6 Pile into prepared tart cases, place onto serving plate, sprinkle with reserved chives. Serve while warm.

SLIDERS PrawnCocktail

MAKES 12

PREPARATION TIME - 20 MINS

METHOD

INGREDIENTS

1 cup mayonnaise

1 cup crème fraîche

1 tbsp tabasco sauce

2 tbsp tomato ketchup

2 tsp lemon juice

1 garlic clove, finely grated salt and pepper to taste

16 -20 cooked South Australian prawns, peeled and coarsely chopped

1 tbsp finely chopped chives

12 small brioche buns, halved

1 avocado, thinly sliced

1 baby cos, shredded fresh dill to garnish lime wedges

1� Combine mayonnaise, crème fraîche, Tabasco, tomato ketchup, lemon juice and garlic in a bowl and mix well to combine, season to taste.

2� Add prepared prawns and chives, mix to lightly coat.

3 Place brioche buns out on a work surface cut side up.

4 On the bottom half of each bun place some shredded cos, top with 2-3 slices of avocado.

5� Equally divide the prawn mix between the buns, top with a small piece of cos and a sprig of fresh dill.

6� Secure the tops in place with a bamboo skewer; serve on a platter or basket with lime wedges.

Gorgonzola, pear, pancetta

AND HONEY PINTXO

MAKES 12

PREPARATION TIME - 15 MINS

COOKING TIME - 10 MINS

INGREDIENTS

12 thin slices sour dough baguette

Olive oil spray

12 thin slices flat pancetta

2 small Corella pears

120g gorgonzola

½ cup honey

Cracked black pepper

METHOD

1 Preheat oven to 160°C.

2� Place baguette slices onto baking tray, lightly spray with olive oil and cook in oven for 8-10 minutes or till golden.

3� Cool and store in an airtight container. Bread can be prepared ahead of time.

4� To assemble pintxo. Cook the pancetta slices in a nonstick pan till golden and crisp, drain on absorbent paper.

5 Cut pears, leaving skin on, into wedges.

6 Spread a generous smear of gorgonzola on each toast, top with a slice of pear and a chard of crisp pancetta.

7� Place prepared pintxo onto a serving platter and just before serving, drizzle with honey and a sprinkle of cracked pepper.

Panzanella Salad

SERVES 6

PREPARATION TIME - 40 MINS

COOKING TIME - NA

INGREDIENTS

200g day old sour dough or ciabatta loaf

600g ripe mixed colour cherry tomatoes, roughly chopped

Sea salt and freshly ground black pepper

1tbsp small capers, drained, chopped

1 small red onion, peeled and very finely sliced

1 small red capsicum, seeds removed and diced

8 anchovy fillets, drained and chopped

½ cup black olives, seed removed, cut in half

2 tbsp red wine vinegar

6-10 tbsp extra virgin olive oil, amount will depend dryness of bread

1 bunch fresh basil

METHOD

1 Cut or tear bread into rough 3cm chunks and place on a baking tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.

2� Place tomatoes in a bowl, season with salt and pepper. Add capers, red onion, capsicum, anchovies and olives.

3� Toss the mixture together with your hands, add bread, giving tomatoes a slight squish to release their juices. Add red wine vinegar and extra virgin olive oil.

4� Taste; adjust flavour and seasonings by adding a little more salt, pepper, vinegar or oil as needed.

5� Tear in basil leaves and scatter over the salad, serve.

6 Delicious with barbecued meats or roast chicken.

Poached Chicken with fresh mango cocoNUT

SERVES 4 - 6

PREPARATION TIME - 20 MINS

COOKING TIME - 20 MINS

INGREDIENTS

4 cups coconut cream

4 medium size chicken fillets

4 tbsp lime juice

4 tbsp nam pla (fish sauce)

3 small red chillies, seeds removed

Paste

½ cup fresh ginger, peeled & chopped

7 cloves garlic, peeled & chopped

½ tsp peppercorns

6 coriander roots

2 stalks lemon grass, cleaned and roughly chopped

3 golden shallots, peeled

Serve with

2 large mangoes, checks removed and diced

7 kaffir leaves, finely shredded

Extra fresh chilli

Fresh coriander leaves

METHOD

Paste: Put all the ingredients into a blender and blend till smooth (add a little coconut milk if required)

1� Heat a small amount of oil in deep pan (with lid) and cook off prepared paste for 2-3 minutes.

2� Add to the paste 1 cup of the coconut cream; allow to cook for a few minutes stirring frequently.

3� Add chicken breasts and remaining coconut cream, lime juice, fish sauce and chopped chilli.

4 Stir and place lid on pan.

5� Allow to gently simmer for 10 minutes, turn off heat and allow to steep for another 5 minutes, Check that chicken is cooked and tender.

TO SERVE

Take the chicken breasts from poaching liquid, slice and arrange on serving platter with diced mango.

Garnish chicken and mango with shredded kaffir leaves, chilli and coriander leaves.

Pour remaining poaching liquid into a serving jug to serve on the side.

Butter Lamb loin chops and thyme

SERVES 4

PREPARATION TIME - 10 MINS

COOKING TIME - 6-8 MINS

INGREDIENTS

¼ cup fresh thyme leaves

4 cloves garlic, crushed

4 tbsp olive oil

1 tbsp whole grain mustard

Salt and pepper to season

8 lamb loin chops

1 tbsp butter

Juice and zest of 1 lemon

METHOD

1 In a large bowl, stir together thyme leaves, garlic, 2 tbsp olive oil, mustard, salt and pepper.

2� Add lamb chops, using your hands, evenly coat them with the herb mixture. Cover the bowl and let marinate for at least 10 minutes at room temperature or cover and refrigerate 2 hours maximum.

3� If refrigerating, allow chops to return to room temperature for at least 10 minutes before cooking.

4� In a large skillet over high heat, heat the remaining olive oil until shimmering.

5 Add lamb chops to hot pan and cook, without moving them, until golden brown on one side, about 3 minutes, depending on how rare you like lamb.

6� Turn chops, add butter to pan, continue cooking until golden brown on the other side, approximately. 2 - 3 minutes, adjusting the heat as needed.

7 As the butter melts, spoon it over the lamb chops.

8 Transfer cooked chops to a serving plate and spoon remaining pan juices and lemon juice over the chops.

9 Garnish with lemon zest.

Summerpunches

Tropical punch

MAKES 6 - 8 GLASSES

PREPARATION TIME - 10 MINS

INGREDIENTS

3 cups fresh orange juice

3 cups pineapple juice

Juice of 1 lemon

Juice of 2 limes

½ cup grenadine (non alcoholic syrup)

2 cups dry ginger ale

2 tsp finely grated fresh ginger

Ice cubes

Garnishes

1 oranges, sliced

1 lime, sliced

1 lemon, sliced

Fresh pineapple wedges for glass garnish

METHOD

In a large jug, combine all ingredients, add ice and enjoy!!

Spicy cucumber and jalapeNo punch

MAKES 6 - 8 GLASSES

PREPARATION TIME - 10 MINS

INGREDIENTS

½ cup water

juice from 3 limes

½ cup sugar

1 jalapeno chilli, cut in half, seeds removed

2 Lebanese cucumbers, roughly chopped

500 ml soda water

Optional - few drops green

Tabasco

Salt to season to taste

1 lime, sliced

Fresh mint and coriander leaves

Sea salt flakes and shaved cucumber slices to garnish glasses

METHOD

Put water, lime juice, sugar and jalapeno into a saucepan and heat gently and simmer for 2 minutes to dissolve sugar. Remove from heat, strain and chill.

Place the cucumber in a food processor and blitz to a puree. Strain cucumber puree through a fine sieve, pressing down to extract all the juice. Chill till ready to serve.

To serve, combine the sugar syrup, cucumber juice in a large jug with ice balls. Top up with chilled soda water and garnish with lime slices and fresh herbs.

Prepare the glasses by dipping the rims into egg white and then sea salt flakes.

Use the cucumber slices to line the inside of glasses ready to serve.

Spiced apple and kombucha mocktail

MAKES 6 - 8 GLASSES

PREPARATION TIME - 5 MINS

INGREDIENTS

350 mls bottle sparkling apple

cider

350 mls ginger kombucha

Juice of 1 orange

Juice of 1 lemon

Garnish

2 cinnamon quills

1 small red apple, finely sliced

large ice balls

METHOD

Pour all ingredients into a large water jug and mix well.

Garnish with cinnamon quills, apple slices and ice.

Holiday calendar

SUPER GREEN WARM POTATO SALAD

INGREDIENTS

• 1kg Mitolo Family Farms

Low Carb potatoes

• 1 bunch broccolini

• 1 bunch asparagus

• 1 cup frozen peas

• Sea salt

• Cracked black pepper Easy 4-6 30

FOR PESTO

• 2 bunches basil, leaves picked

• 2 garlic cloves

• 30g pine nuts

• 30g grated Parmesan

• ½ tsp salt

• ½ cup olive oil

METHOD

STEP 1

Cut the potatoes into medium sized pieces, place in a medium saucepan, cover with cold water, season with salt, bring to the boil, then simmer until tender.

STEP 2

Meanwhile, make the pesto by placing all the ingredients except the olive oil in a food processor and pulse to form a rough paste. Drizzle in the oil with the motor running.

STEP 3

Bring another medium saucepan filled with salted water to the boil. Cook the broccolini, asparagus and peas until just tender, you may need to do this in batches.

STEP 4

Chop the broccolini and asparagus into small pieces and place in a large bowl with the potatoes and peas.

STEP 5

Pour over the pesto, toss well to combine, season with salt and pepper and serve.

DECK THE HALLS…

with craft

Kids love a good excuse to get crafty, and Christmas presents boundless opportunities. From homemade gifts and Christmas cards, to decorations for the home and tree, December is a great time to get your craft on. And it doesn’t need to cost a fortune. In fact, teaching children to reuse, recycle and repurpose items from around the home is a great way to start.

SEASON’S GREETINGS

It may be a little old school these days, but sending and giving out Christmas cards is a great way to herald the start of the Christmas season. Kids can make cards for their school friends and teachers or family and friends who live interstate or overseas. And don’t forget the all important letter to the man in red.

Craft and variety stores have a wide range of affordable items that can be used to make unique cards. Think outside the box and use items felt, material scraps and leaves from the garden for greeting cards and letters.

TOP TIP

Before you buy any materials, take a look around the home for items that can be repurposed. Ideas include old Christmas cards and wrapping paper, spray painted raw pasta, empty toilet roll holders, egg cartons, ribbons and old material off-cuts.

CHRISTMAS WREATH

A Christmas wreath can be as easy or as complicated as you like. All you need to start is a good idea and a circular base. You can either use an old wire coat hanger, or get a foam wreath from a craft store that allows you to easily pin or attach items to it. You can make a natural wreath by twisting twigs and leaves around a wire hanger, which will provide the perfect natural base. Ideas for low cost wreaths can include tying lots of Christmas themed material offcuts to your wreath base or collecting twigs, branches, leaves and pine cones for a natural wreath. For a showstopper decoration, cover a hula hoop in hessian and decorate it with your foraged leaves, twigs, flowers and gum nuts. This will look great on a big front door or large wall. You can spray paint items silver and gold or add Christmas tree baubles for an authentic festive splash.

DECORATIONS

Whether it’s for the tree or the wall, Christmas decorations are limited only by the imagination. Using a Christmas tree cardboard cutout, you can decorate it using coloured straws cut to size or cupcake liners cut to size and made to fit like the frills on a dress. Or, bring old Christmas tree baubles to life by pressing your painted thumbprint onto it and adding googly eyes and reindeer antlers. Make candy canes from green pipe cleaners and thread red and white beads onto it to hang on the tree. Or, use paddlepop sticks to make elves, reindeer or Santa himself using material, felt, wool and goggly eyes.

Orange and ginger with macadamia crust Glazed ham

COOKING TIP:

GLAZE CAN BE MADE UP TO 2-3 DAYS AHEAD OF CHRISTMAS DAY. STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE. GENTLY WARM A LITTLE BEFORE USING.

SERVES 12

PREPARATION TIME - 30 MINS

COOKING TIME - 2 HOURS

INGREDIENTS

7-8kg whole cooked ham

1 cup macadamia nuts, roughly chopped rosemary sprigs

GLAZE

1 cup fresh orange juice

Zest of 2 oranges

¾ cup ginger marmalade

½ cup chilli sauce

½ cup maple syrup

½ cup brown sugar

¼ cup Dijon mustard

METHOD

FOR THE GLAZE:

Place all ingredients in a saucepan and gently simmer, stirring occasionally, till slightly thickened and sticky. Set aside till ready to use.

Prepare the ham:

1� Put ham, skin-side up, on a chopping board. With a small sharp knife, cut around shank, through the rind, 10cm from end of shank bone. To remove rind from ham, starting at opposite end to shank bone, insert your fingertips between rind and fat. Run fingers from side to side, separating rind from fat, taking care not to tear rind or fat. Discard the rind.

2 Line a large roasting pan with baking paper and sit a rack on top then place the ham onto the rack. Wrap the shank with foil to prevent burning.

3 Preheat oven to 140°C.

4� Generously brush the ham with glaze and place in oven for 40-50 minutes. Repeat brushing the ham with prepared glaze and then cover with chopped macadamias carefully brush extra glaze onto the macadamia nuts. Return to oven and continue to bake for a further 60 minutes. Brush any remaining glaze over the ham during cooking time.

5 When ham is golden, remove from the oven, carefully lift onto serving platter, remove foil and tie rosemary and a decorative ribbon around the shank. Serve and enjoy!!

Baby carrots

with tahini dressing AND PISTACHIO NUTS

SERVES 6

PREPARATION TIME - 30 MINS

COOKING TIME - 10 MINS

INGREDIENTS

2 bunches tri coloured baby carrots, trimmed and cleaned

½ cup pistachio kernels, roughly chopped

METHOD

Bring a large pot of salted water to the boil, gently add the carrots and blanch till tender. Depending on the size of carrots 3-4 minutes for small, 6-8 minutes for medium size. Drain and allow to cool a little, place onto serving platter. Just prior to serving, drizzle with tahini dressing and scatter with pistachio nuts.

TAHINI DRESSING

INGREDIENTS

½ cup tahini

½ cup natural yoghurt

2 cloves garlic

Juice of 1 lemon

Salt and pepper to taste

¼ cup water

METHOD

Place all the ingredients in a blender and combine, check seasonings.

Kipfler potatoes,

duck fat and garlic

SERVES 6

PREPARATION TIME - 15 MINS

COOKING TIME - 45 MINS

INGREDIENTS

1 kg Kipfler potatoes, scrubbed and halved 200g duck fat

8 cloves garlic, peeled Fresh rosemary Sea salt flakes

METHOD

Preheat oven to 200°C.

Place potatoes in a large saucepan of cold salted water, bring to the boil over high heat and cook until just starting to soften (5-6 minutes), drain immediately and return to saucepan. Shake pan vigorously to roughen edges of potato.

Place duck fat in a roasting pan large enough to hold potatoes in a single layer until very hot (4-5 minutes).

Carefully add potatoes, garlic and rosemary to pan, turning potatoes to coat in duck fat, season generously with salt.

Roast until golden and crisp, approximately 1520 minutes, serve immediately.

BOXING DAY Breakfast LEFTOVER toastie

SERVES 2

PREPARATION TIME - 10 MINS

COOKING TIME - 5 MINS

INGREDIENTS

4 slices bread of your choice

Dijon mustard

¾ cup grated mozzarella

Slices of ham from the Christmas ham

Unsalted butter

Sea salt flakes

1 bamboo skewer

1 dill pickled cumber, sliced

METHOD

1 Lay the bread slices out, lightly spread slices with Dijon mustard.

2� Generously sprinkle grated mozzarella over the slices.

3� On one side place the ham slices then top with matching bread slice.

4 Generously butter the outside of the bread and carefully place in a non-stick frying pan or into a toastie press.

5� Cook gently over low heat till the bread is golden and crispy, turn and repeat on the other side.

6� When cooked, sprinkle with salt flakes, cut in half and secure a stack of ooey gooey toastie with a skewer and top with a slice of dill pickle.

SERVES 6 - 8

PREPARATION TIME - 30 MINS

with three dressings Prawns Fresh

TO START

1.5 kg whole South Australian cooked prawns to serve, place prawns on a bed of crushed ice and scattered with lemon/lime wedges

ROSÉ COCKTAIL SAUCE

Combine all the following ingredients in a mixing bowl:

1 1 cup crème fraîche

2 2/3 cup whole egg mayonnaise

3� 2 tbsp tomato sauce

4� Juice of 1 lemon

5 A dash of Tabasco sauce

6 ½ tsp smoked paprika

7� Salt and ground white pepper to taste

8� Cover and refrigerate until required.

ROSÉ COCKTAIL SAUCE

CLASSIC TARTARE

Combine all the following ingredients in a mixing bowl:

1� 1 cup whole-egg mayonnaise

2� Juice and zest of 1 lemon juice

3 2 tbsp finely chopped dill pickles

4� 2 tbsp finely chopped fresh dill

5 1 tbsp baby capers, roughly chopped

6� Salt and ground black pepper to taste

7� Cover and refrigerate until required.

MANGO AND CHILLI SAUCE

Place the following ingredients into a food processor:

1� 1 large ripe mango, peeled and chopped – reserve a few slices for garnish

2 Juice and zest of 1 lime

3� 1 tbsp chilli sauce

4� Blend till smooth, pour into a bowl and combine with

5� 2 tbsp fresh coriander leaves, chopped

6 Salt and pepper to taste

7� Place into serving bowl, garnish with reserved mango, extra coriander leaves and finely chopped chilli (optional)

8� Refrigerate till required

MANGO AND CHILLI SAUCE

SERVES 2

PREPARATION TIME - 20 MINS

COOKING TIME - 15 MINS

INGREDIENTS

1 x 1.5kg cooked Southern Rock Lobster (crayfish)

2 tbsp unsalted butter

2 golden shallots, peeled and finely chopped

3 tbsp plain flour

½ cup full cream milk

½ cup cream

½ dry white wine

1 tsp English mustard

Salt and ground white pepper to taste

2 tsp finely chopped fresh dill

½ cup grated Gruyere cheese

thermador southernRock Lobster

METHOD

1� Melt butter in a saucepan and gently cook shallot over low heat until soft and translucent.

2 Stir in flour and cook for a few minutes until lightly golden.

3� Add milk and cream, whisk constantly until sauce boils and thickens.

4� Continue whisking and add wine, mustard, salt and pepper into the white sauce until sauce boils and thickens. Remove from heat. Stir through chopped dill.

5� Split Rock Lobster in half, clean, remove flesh from shell and cut into large cubes. Set meat aside. Place the shells onto a baking tray lined with baking paper.

6� Spread a little sauce into the two halves of the Rock Lobster shell, stir the meat through the remaining sauce and spoon into shells, and sprinkle grated cheese over the top. The lobster can be covered and refrigerated at this stage until serving time.

7 When ready to serve preheat oven fan grill. Place prepared lobster under grill for 6-8 minutes until golden brown. Turn off grill and allow to sit in a low oven to heat through.

8 Serve hot from the oven on a platter with extra dill and lemon wedges to garnish.

Ocean trout Gravlax

SERVES 12+

PREPARATION TIME - 20 MINS + 15 HOURS CURING

INGREDIENTS

1 x 1-1.5 kg whole side ocean trout, scaled, skin on and pin boned (ask the fish monger to do this)

1 kg coarse salt

1 kg sugar

¼ cup gin, traditional flavour

1 bunch fresh dill

METHOD

1� Double check that all pin bones are removed from the trout, using tweezers to remove if required.

2 Combine salt, sugar, vermouth and dill in a large bowl.

3� Place a large sheet of foil (enough to completely wrap the trout fillet) on the bench and top with a layer of plastic wrap.

4 Using half the curing mix, make a bed of the curing mixture in the centre of the plastic wrap. Lay the ocean trout fillet onto the curing mixture, skin side down. Cover with remaining curing mix.

5 Wrap the plastic wrap firmly around the trout and then enclose with foil to make a tight parcel. Place the parcel onto a tray and top with another tray, place a weight onto the top tray. Refrigerate for 15 hours.

6� After curing, open the parcel and remove the fish from the cure, wipe away any remaining curing mixture with a damp cloth, and then slice thinly to serve.

SERVING SUGGESTIONS:

PLACE SLICED GRAVLAX ON A PLATTER WITH ACCOMPANIMENTS OF – SOUR CREAM, CRACKERS OR BREAD, FINELY SLICED RED ONION, LEMON WEDGES, CAPERS AND FRESH DILL.

Honeybiscuits

INGREDIENTS

900 g plain flour

1 tsp ground cinnamon

1 tsp mixed spice

½ tsp ground cloves

2 cups sugar

1 cup honey

½ cup water

1 tbsp bi carb soda

4 eggs, lightly beaten

A time old traditional germanic Christmas cookie�

Great to way for kids to be involved, both cooking and decorating� Makes the perfect gift for work colleagues, teachers or the party hostess�

MAKES APPROXIMATELY 48 BISCUITS

PREPARATION TIME - 20 MINS + OVERNIGHT OPTION

COOKING TIME - 20-40 MINS

METHOD

Sift flour, cinnamon, mixed spice, ground cloves. Place sugar, honey and water in a saucepan, gently heat until sugar and honey is dissolved. Add bi carb soda. Mix into the flour with the beaten eggs. Mix well.

OPTION 1:

1� Roll into walnut size balls and set out on a lined baking tray. Push an almond into the centre of each ball.

2� Preheat oven to 140°C.

3 Bake prepared biscuits for 40 minutes or lightly coloured and firm to touch. Allow to cool on trays, store in airtight containers.

OPTION 2:

1 Allow the mixture to cool overnight. The following day, roll mixture out on a floured surface to approximately 5mm thick. Cut into selected Christmas shapes.

2� Preheat oven to 140°C.

3� Bake prepared biscuits for 25-30 minutes or till lightly coloured and firm to touch, time will vary depending on shape. Allow to cool on trays, then ice and decorate as required.

meringue torteandChocolateraspberry

SERVES 8 - 10

PREPARATION TIME - 50 MINS

COOKING TIME - 40 MINS

INGREDIENTS

6 egg whites, at room temperature

1 cup caster sugar

½ cup brown sugar

1 tsp pure vanilla paste

3 tbsp good quality cocoa powder, sifted

2 tbsp vincotto vinegar

40gr dark chocolate, finely chopped

TO SERVE:

900mls whipping cream

100gr dark chocolate, melted and cooled

400gr raspberries

METHOD

1� Preheat oven to 120°C.

2� Draw 4 x 20cm circles baking paper sheets and place paper, drawing side down, on large baking trays.

3 Beat egg whites until soft peaks form.

4� Slowly add caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and mixture is stiff and glossy.

5� Gently fold in vanilla paste, cocoa, vincotta and chocolate.

6� Divide the mixture into 4 equal portions and spread onto baking paper and spread gently into shape with a spatula.

7 Put trays in preheated oven. Bake for 40 minutes, then turn off the oven, prop the door ajar and leave meringue in the oven until completely cooled.

8� Just prior to serving, lightly whip the cream and melted chocolate together. Place one of the meringue discs onto serving plate and spread with a quarter of the cream.

9 Repeat the process layer by layer, finishing with chocolate cream on the top.

10� Pile raspberries on top of cream and decorate with chocolate chards.

11 Serve immediately.

TO MAKE CHOCOLATE CHARDS:

Spread 100g melted chocolate over a large piece of baking paper. Loosely roll up the paper enclosing the chocolate.

1 Place in refrigerator until set.

2� Gently push on the roll to crush chocolate, unroll and use chards to decorate.

3� Chards can be made ahead of time, store in airtight container in fridge.

Spreadingchocolate

Summer pudding

PREPARATION TIME - 40 MINS + OVERNIGHT

INGREDIENTS

1 loaf sliced white bread, crusts removed

½ cup water

125gr sugar

125gr red currants, stalks removed

125gr mulberries

375gr raspberries

METHOD

1� Line 6 cup moulds (dariole) with cling wrap allowing extra to wrap over the top.

2 Cut bread into triangles and line bottom and sides of moulds.

3 Place the water and sugar into a large pan and simmer to dissolve the sugar, remove from heat and allow to cool.

4 Add fruit to syrup and mix through.

5� Place the bread-lined moulds on a tray and spoon fruit into moulds levelling the top.

6� Pour little of the juices over the fruit so that the fruit looks wet. Cover the fruit with reserved bread.

7 Cover and secure extra cling wrap, press with a jar or tin that just fits inside the mould to add weight.

8� Refrigerate puddings overnight or up to 2 days. The berry juice will colour the bread to a rich ruby colour.

9� To serve, remove the weights, and open the cling wrap. Place a serving plate over the mould and invert carefully.

10 Gently remove the cling wrap.

11� Serve summer puddings with extra berries, reserved juice and good quality vanilla ice cream.

12� Top each pudding with a garnish of edible gold leaf to create a festive feel.

SERVES 10 - 12

PREPARATION TIME - 10 MINS

Strawberry ice cream smash

METHOD

1� Finely dice the strawberries, place in a bowl, using a potato masher, mash 1/3 of the strawberries.

INGREDIENTS

2 punnets strawberries, hulled

600ml full fat cream

1 x 397g can sweetened condensed milk

1 tsp pure vanilla paste

2� Using a stand mixer, whip cream, condensed milk and vanilla till soft peaks form.

3� Stir through the prepared strawberries.

4� Line a suitable container or cake tin with cling wrap, fill with mixture, cover and freeze until firm, overnight for best results.

5� To serve, bring out of freezer 20 minutes prior to serving.

pOtatO & chicken ceasar salad

Prep time: 20 mins | Cooking time: 20 mins | Serves: 4 - 6

INGREDIENTS:

750g Baby Spud Lite potatoes, quartered

4 extra-large eggs

2 teaspoons olive oil

400g chicken tenderloins

1 cup croutons

250g smoked bacon, diced

1 baby cos lettuce, rinsed and leaves separated

2 spring onions, thinly sliced

½ cup shaved parmesan

CEASAR DRESSING

1 egg yolk

1 teaspoon Dijon mustard

1 clove garlic, crushed

3 anchovies

1 teaspoon Worcestershire sauce

2 tablespoons lemon juice

½ cup olive oil

2 tablespoons grated parmesan

METHOD:

1. For the dressing, combine yolk, mustard, garlic, anchovies, Worcestershire sauce and lemon juice together in a food processor. With the motor running, slowly add olive oil until combined. Season with salt and pepper and stir in parmesan, until combined. Set aside until required.

2. Place potatoes in a large saucepan of cold water and slowly bring to the boil. Cook for 5 minutes or until just tender. Drain and return to saucepan with 1/3 of the dressing, tossing until well coated. Set aside to cool.

3. Place eggs in a medium saucepan, covered in cold water. Slowly bring to the boil and cook for 5 minutes. Drain and refresh under cold water.

4. Heat oil in a non-stick frying pan over a medium-high heat. Season chicken tenderloins and cook for 3 minutes each side or until cooked through. Remove from pan and set aside until required.

5. Add bacon to the same pan and cook for 2-3 minutes or until cooked through. Remove from pan and set aside until required.

6. To serve salad, scatter cos lettuce leaves over a platter, followed by potatoes, chicken, bacon, croutons, spring onions and parmesan. Drizzle extra dressing over the top to finish.

Michael – A.F Parker & Sons

Marie – third generation Chapley family

GREAT FooD LIVES

Angaston Foodland

57 Murray Street

Aldgate Foodland

232 Mount Barker Road

320 Gorge Road

Athelstone Foodland

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 *NEW STORE*

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

Modbury Foodland

Modbury Triangle Shopping Centre

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

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

Valley View Foodland

901 Grand Junction Road

Victor Harbor Foodland

Shop 10, 68-78 Victoria Drive

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