Welcome
TO THE 2025/26 SUMMER EDITION OF FOODLAND’S MIGHTY MAGAZINE!
As the days grow longer and the festive season aproaches, it’s the perfect time to embrace fresh produce and good company. From balmy weeknight meals to Christmas catch ups, we’ll share with you our favourite recipes for Summer entertaining.
In this Edition, you’ll find our 20-minute (or less) weeknight meals, such as a classic Summer Chicken Parmigiana. For those who know their way around a BBQ, we’re turning up the heat with some Prawn and Chorizo Skewers and Hot Honey Chicken with Charred Iceberg. For those who need some inspiration when they’re told to “Bring a Plate”, we’ve got you covered with some crowd-pleasers, such as our Heirloom Tomato Panzanella Salad, and our personal favourite, the Summer Lamington Swiss Roll.
We’ll also introduce you the people behind Morphett Vale Foodland, and with the help of Hello SA, we’ll share our top picks in the Riverland for the Summer holidays.
We wish you a Summer full of joy, entertainment and sunshine.
See you in Autumn.
The Foodland Magazine Team
@foodlandsupermarkets @foodlandsa
Community News
Gander
Foodland has partnered with Gander, an app that displays real-time markdowns on food nearing its best-before date, at a discounted price. The minute an item is marked down, it appears on the app, and once it is sold, it disappears. As the first retailer in South Australia to partner with Gander, Foodland hopes that this partnership will provide customers with some great savings on food that is still safe to eat, but would otherwise be moved on to landfill.
National Pharmacies Christmas Pageant
Have you heard about Great Rewards by Foodland?
The Great Rewards app allows customers to earn cash back on participating products every week. The app also entitles customers to earn stamps during campaigns, which can be redeemed for free product. Currently, Foodland is running our Free Cookware Giveaway, and due to strong levels of interest, Foodland has extended its Cookware Campaign until the end of March 2026. As the Christmas period approaches, scan your app every time you shop, and get one step closer to earning yourself a brand-new piece of stainless-steel cookware!
FREE COOKWARE GIVEAWAY
On Saturday the 8th of November, Foodland participated in the annual National Pharmacies Christmas Pageant. The float carried over 70 people, including Foodland team members, their friends and families, and members of Foundation 21, which raises awareness and funds to support children living with Down Syndrome.
Summer
Summer gives us fruit in its finest form. From juicy mangoes to passionfruit, berries and stone fruit, make sure to enjoy them while they last. Our Berry Pavlova Grazing Board screams Summer and is a real winner for entertaining the crowds. If you’re looking for a tropical escape, look no further than our Summer Lamington Swiss Roll, which boasts the combination of in-season pineapple and passionfruit mixed with creamy and toasty coconut.
Get the salad servers ready for a Summer full of fresh and vibrant flavours. Summer offers an abundance of tomatoes, sweet corn, eggplants, capsicum and fresh herbs. Our Thai Grilled Beef Salad and Heirloom Tomato Panzanella Salad will have your friends begging for the recipe. For those looking to impress, be sure to whip up our Ratatouille Salad – it’s colourful, delicious and ever so easy!
For all of your Summer BBQ’s, keep your tongs close. Start your meal with our Prawn and Chorizo Skewers, followed by Tandoori Lamb Loin Chops with Pineapple Chutney. Level up your festive feast with a side of our Grilled Corn.
Cooking for friends and family doesn’t need to be complicated – so embrace the simplicity of Summer entertaining and enjoy!
WHAT’S IN SEASON ?
ChickenSummerParmigiana r
PREP TIME - 20 MINS
COOKING TIME - 10 MINS
INGREDIENTS
2 large chicken breasts
400g cherry tomatoes
(on the vine optional)
2 tbsp olive oil
4 slices mortadella
4 bocconcini balls
½ cup basil leaves
1 cup rocket leaves
Sea salt & cracked black pepper
Vegetable oil for frying FOR CRUMBING
1 3 cup flour
2 eggs
¼ cup milk
2 cups panko breadcrumbs
¼ cup parmesan SERVES 4
METHOD
1. Preheat oven to 180°C. Place tomatoes on an oven tray, drizzle with olive oil, season with salt and pepper and roast for 15 minutes.
2. Cut the chicken in half lengthways, place between two sheets of glad wrap and pound with a meat mallet until 1cm thick.
3. Assemble a crumbing station - place flour in a shallow bowl, whisk eggs and milk in a shallow bowl, mix together breadcrumbs and parmesan in a third shallow bowl.
4. Season the chicken with salt and pepper. Coat in the flour, followed by dipping in the egg mix and finally coating in the breadcrumb mix.
5. Pour vegetable oil to the depth of 1.5cm in a large heavy based frypan and heat to 180°C over medium heat.
6. Fry the schnitzels for 3 minutes on each side and drain on paper towel.
7. To serve, top schnitzels with torn mortadella, roasted cherry tomatoes, torn bocconcini, basil and rocket.
ZucchiniLinguine with Ricotta , Lemon&Ch
SEE RECIPE ON PAGE 12
LBanh Mi Chevapchichi
INE FOODS Gourmet BeefChevapchichi
Zucchini Linguine with Ricotta, Lemon & Chilli LBanh Mi Chevapchichi r
SERVES 4
PREP TIME - 10 MINS
COOKING TIME - 15 MINS
VEGETARIAN
INGREDIENTS
400g linguine
¼ cup olive oil
4 small zucchini, thinly sliced
2 garlic cloves, thinly sliced
1 lemon, quartered & thinly sliced
1 large red chilli, thinly sliced
200g ricotta
METHOD
1. Heat olive oil in a large frypan over medium/high heat. Add zucchini and fry until golden, remove with a slotted spoon and set aside.
2. Add garlic, lemon and chilli to the pan and fry until the garlic is golden and lemon has collapsed.
3. Meanwhile, bring a large pot of salted water to the boil and cook linguine according to packet instructions.
4. Drain pasta, add to the pan with the zucchini and toss well to combine.
5. Serve pasta garnished with crumbled ricotta.
SERVES 4
PREP TIME - 15 MINS
COOKING TIME - 10 MINS
DAIRY FREE
INGREDIENTS
8 Olga’s beef chevapchichi
1 tbsp vegetable oil
4 crusty rolls
4 tbsp pork pate
4 mini cucumbers, quartered lengthways
1 carrot, cut into thick strips
½ cup sugar
½ cup white vinegar
METHOD
2 tbsp kecap manis
¼ cup mayonnaise
½ cup coriander leaves
½ cup pork crackling
FOR GLAZE
2 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp white sugar
2 garlic cloves, finely chopped
Juice of 1 lime
1. Place sugar, vinegar and ½ cup of water in a small saucepan. Bring to the boil to dissolve sugar, then pour over carrots.
2. Mix together glaze ingredients in a small bowl.
3. Mix together kecap manis and mayonnaise in a small bowl.
4. Heat oil over medium heat in a medium frypan, add chevapchichi, cook for 5 minutes, add glaze and continue to cook until the chevapchichis are coated with a sticky glaze.
5. Halve the rolls, spread with pate, add one chevapchichi, top with drained carrot and cucumber, and drizzle with mayonnaise. Add a second chevapchichi and garnish with coriander and pork crackling.
SERVES 4
PREP TIME - 15 MINS
COOKING TIME - 20 MINS
GLUTEN FREE
DAIRY FREE
INGREDIENTS
500g pork mince
2 tbsp vegetable oil
2 garlic cloves, finely chipped
1 tbsp finely chopped ginger
Juice of 1 lime + 1 lime cut into wedges to serve
4 baby cos, leaves separated
2 spring onion, finely sliced
1 3 cup fried shallot
¼ cup chopped roasted peanuts
SATAY SAUCE
¼ cup smooth peanut butter
2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp brown sugar
400ml coconut milk
METHOD
1. Place all satay sauce ingredients in a small saucepan and simmer over low heat for 5 minutes.
2. Heat vegetable oil over medium/high heat in a large frypan. Add garlic and ginger and sauté until fragrant.
3. Add pork mince and fry until cooked through.
4. Add 1 3 cup of satay sauce, mix to combine and add lime juice.
5. Place lettuce leaves on a serving plate and top with mince mixture.
6. Garnish with spring onion, fried shallot and chopped peanuts. Serve extra satay sauce and lime wedges on the side.
PorkSataySan Choy Bau
Blackened Salmon Rice Bowl
INGREDIENTS
4 salmon fillets, skin off 2 tbsp cajun seasoning
2 tbsp olive oil
4 cups cooked rice
400g tinned black beans
2 cooked corn cobs
1 red capsicum, finely diced
2 small avocado, halved
1 cup coriander leaves
LIME & JALAPENO DRESSING
1 tbsp finely chopped jalapeno
1 garlic clove, mince
1 tbsp maple syrup
juice & zest of 1 lime
¼ cup olive oil
Sea salt & cracked black pepper
METHOD
1. Place the salmon onto a tray and coat with the cajun seasoning.
2. Slice off the kernels from the corn cobs and combine with black beans and capsicum in a medium bowl.
3. Place dressing ingredients in a jar, seal and shake to combine.
4. Heat olive oil in a large frypan over medium heat, add salmon and cook on all sides until just cooked through.
SERVES 4
PREP TIME - 15 MINS
COOKING TIME - 10 MINS
5. To serve, place rice in the base of a bowl, top with bean mix and avocado, add salmon, pour over the dressing and garnish with coriander.
OLGA’S SUMMER ENTERTAINING
SUMMER BBQ
Grilled Corn J
SEE RECIPE ON PAGE 20
HotChickenHoney
JCharred Iceberg with
SERVES 4 - 6
PREP TIME - 30 MINS
COOKING TIME - 40 MINS
GLUTEN FREE
INGREDIENTS
1.8kg chicken, butterflied
1 iceberg lettuce, cut into wedges
2 lemons, halved
2 tbsp olive oil
RUB
2 tbsp paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
HOT HONEY
¼ cup honey
¼ cup Italian chilli oil
2 tbsp apple cider vinegar
RANCH DRESSING
¼ cup buttermilk
¼ cup sour cream
¼ cup mayonnaise
1 garlic clove, grated
1 tbsp chopped dill
1 tbsp chopped chives
Sea salt & cracked black pepper
METHOD
1. Mix together the rub ingredients in a small bowl. Rub the mix all over the chicken, place onto a wire rack set over a tray and place in the refrigerator overnight.
2. For hot honey, place ingredients into a small saucepan and simmer over low heat for 5 minutes.
3. Mix together ranch dressing ingredients in a small bowl.
4. Preheat one side of the barbecue to high. Coat the chicken in 1 tablespoon of olive oil, grill skin side down until sealed and charred. Flip and grill for 3 minutes.
5. Transfer the chicken to a shallow tray and move to the other side of the barbecue. Cook over indirect heat for 40 minutes with the lid down.
6. In the last 10 minutes of cooking time, baste the chicken with hot honey and grill the iceberg wedges and lemon halves (drizzled with olive oil) over direct heat.
7. Allow the chicken to rest for 10 minutes before basting with more hot honey, portioning and placing onto a serving tray with the charred iceberg.
8. Drizzle the iceberg with ranch dressing and serve with extra dressing and hot honey on the side.
Grilled Corn J
MAKES 6
PREP TIME - 30 MINS
COOKING TIME - 15 MINS
GLUTEN FREE
INGREDIENTS
6 sweetcorn cobs
100g butter Juice and zest of 2 limes
60g hard goats cheese
CHIPOTLE MAYONNAISE
1 3 cup mayonnaise
¼ cup sour cream
2 tbsp chipotle sauce
METHOD
1. Soak corn in water for at least 1 hour. Peel back husks, remove silk and, using a piece of husk, tie the husks together to form a ‘handle’
2. Mix together the mayonnaise ingredients in a small bowl.
3. Preheat barbecue to medium/high and melt the butter in a jug, adding lime juice and zest (saving some zest for garnish).
4. Grill the corn cobs, taking care that the husks are not over direct heat, until cooked and charred, basting regularly with lime butter.
5. Serve corn drizzled with chipotle mayonnaise and topped with grated goats’ cheese and lime zest.
SERVES 4
PREP TIME - 30 MINS
COOKING TIME - 40 MINS
TandooriLoinLambChops J with Pineapple Chutney
INGREDIENTS
12 lamb loin chops
4 naan bread
TANDOORI PASTE
2 tsp turmeric
2 tsp paprika
1 tsp coriander
1 tsp garam masala
1 tsp sea salt
2 garlic cloves, finely grated
2 tsp finely grated ginger
¼ cup yoghurt
2 tbsp lemon juice
2 tbsp vegetable oil
PINEAPPLE CHUTNEY
2 cups diced pineapple
¼ cup brown sugar
1 tbsp cumin seeds
2 tbsp desiccated coconut
1 tbsp vegetable oil
2 tsp mustard seeds
2 curry leaf sprigs
METHOD
1. Place tandoori paste ingredients into a large bowl and mix to combine. Add lamb chops and massage the lamb with the paste until coated. Refrigerate for 24-36 hours.
2. For chutney, simmer pineapple with ½ cup of water in a small saucepan until soft.
3. Add sugar and cumin, simmer for 10 minutes and then add coconut.
4. Blend half the mixture with a stick blender. Return to the pan and stir through.
5. Heat vegetable oil in a small frypan. Add mustard seed and curry leaf and fry until the curry leaf is crisp. Add half to the chutney and set aside the rest.
6. Preheat barbecue to high. Grill the lamb chops for 4 minutes on both sides, or until cooked to your liking.
7. Serve chops garnished with mustard seeds and curry leaf, with chutney and grilled naan on the side.
Thai
rBeef Salad Grilled
&ChorizoSkewers with Romesco
rBeef Salad Grilled Thai
SERVES 2
PREP TIME - 20 MINS
COOKING TIME - 10 MINS
GLUTEN FREE
DAIRY FREE
INGREDIENTS
300g porterhouse steak
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp brown sugar
2 cups oak lettuce leaves
1 Lebanese cucumber, thinly sliced
½ punnet cherry tomatoes, halved or quartered
½ shallot, finely sliced
1 lime, cut in half
METHOD
DRESSING
2 tbsp fish sauce
1 tbsp lime juice
1 tbsp tamarind paste
2 tsp brown sugar
½ birds eye chilli, finely chopped
½ shallot, finely chopped
¼ cup toasted jasmine rice
1. Preheat barbecue to high. Mix together fish sauce, oyster sauce and brown sugar in a small bowl and pour the marinade over the steak to coat.
2. For the dressing, pound the toasted rice in a mortar and pestle until coarsely ground and mix 1 tablespoon with the remaining ingredients in a small bowl.
3. Grill the steak for 3 minutes on both sides for medium rare and set aside to rest for 5 minutes.
4. Place the lettuce, cucumber, tomato and shallot on to a serving plate.
5. Slice the steak, place on top of the salad, drizzle with the dressing, and serve the remaining dressing on the side.
6. Serve garnished with toasted rice and extra lime.
r ChorizoPrawnSkewers & with Romesco
MAKES 6
PREP TIME - 30 MINS
COOKING TIME - 40 MINS
DAIRY FREE
INGREDIENTS
18 large king prawns, peeled & cleaned
2 chorizo, thinly sliced 2 small lemons cut into thin wedges.
2 tbsp olive oil
ROMESCO
2 red capsicum
1 tomato
6 garlic cloves
¼ cup olive oil
1 slice of day old sourdough, crusts removed
¼ cup blanched almonds
1 tsp smoked paprika
1 tbsp sherry vinegar
METHOD
1. For romesco, preheat oven to 190°C. Place capsicums, tomato and garlic onto a baking paper lined oven tray. Drizzle with 2 tablespoons of olive oil and roast for 20 minutes or until the skin of the capsicum blackens.
2. Place capsicum into a medium bowl, cover with glad wrap and allow to steam for 30 minutes.
3. Remove skins and seeds from capsicum. Place into a food processor with the remaining ingredients and blitz to form a coarse dip.
4. Thread the prawns, chorizo and lemon wedges evenly between six skewers.
5. Preheat barbecue to high. Drizzle the skewers with olive oil and grill for 2-3 minutes on both sides.
6. Brush the skewers with romesco and serve immediately with extra romesco on the side.
5 WAYS WITH STONE FRUIT
Burrata Pizza Cherry Prosciutto
INGREDIENTS
4 tbsp olive oil
100g grated parmesan
2 burrata
8 prosciutto slices
1 cup rocket leaves
80g walnuts, roughly chopped FOR QUICK PICKLED CHERRIES
300g cherries, halved & pitted
½ cup red wine vinegar
2 tbsp caster sugar
½ cup water FOR DOUGH
500g strong flour + extra for stretching the dough
300g warm water
3g dry yeast
5g salt
METHOD
1. For pizza dough, place water into the bowl of a stand mixer fitted with a dough hook. Sprinkle over the yeast and a third of the flour and mix to combine. Allow to sit for 5 minutes.
MAKES 3 (12-inch pizzas)
PREP TIME - 30 MINS
COOKING TIME - 10-40 MINS (depending on cooking method)
2. Add remaining flour and salt, mix to combine over low speed, increase speed to medium and knead for 10 minutes.
3. Transfer the dough to an oiled bowl, cover with cling film and set aside to prove for 1 hour.
4. Turn out the dough onto a floured bench, divide into three equal portions, form into balls and place into 1L capacity containers sprayed with olive oil.
5. Place into the refrigerator overnight.
6. Remove the dough balls two hours before cooking the pizzas.
7. For quick pickled cherries, bring vinegar, sugar and water to the boil and pour over the halved cherries. Set aside.
8. Preheat pizza oven or preheat domestic oven to its maximum temperature with a pizza stone placed on the bottom rack.
9. Place a handful of flour into a shallow bowl, gently turn out
dough ball into the flour and turn over to coat in the flour.
10. Transfer the dough onto the kitchen bench and gently press the dough in the centre to form a flat, round disc.
11. Pick up the dough, allowing gravity to stretch the dough, turning to stretch it out evenly, ensuring the edges remain airy and a little thicker.
12. Continue to stretch until a 12-inch disc is formed.
13. Brush the dough with 1 tablespoon of olive oil (avoiding the rim) and scatter over parmesan.
14. Place onto a pizza paddle and transfer to the oven. If using a pizza oven, the pizza will cook within 90-120 seconds, rotating the pizza frequently to ensure even cooking. Allow 8-10 minutes cooking time for a domestic oven.
15. Top the pizza with half a burrata, torn prosciutto, rocket leaves, walnuts and pickled cherries.
SEE RECIPE ON PAGE 32
L Nectarine Smoothie Bowl
L Apricot & Amaretti Trifles
L Nectarine Smoothie Bowl
SERVES 2
PREP TIME - 15 MINS
COOKING TIME - 30 MINS
GLUTEN FREE
DAIRY FREE
INGREDIENTS
SMOOTHIE
2 white nectarines, peeled, diced & frozen
2 bananas, sliced & frozen
½ cup coconut yoghurt
1 cup dairy free milk of choice
GRANOLA
2 cups rolled oats
½ cup shredded coconut
¼ cup chopped almonds
¼ cup sunflower seeds
¼ cup pepitas
pinch of salt
2 tbsp coconut oil
2 tbsp honey
1 tsp vanilla extract
TO SERVE
1 white nectarine, sliced 12 raspberries honey, to drizzle
METHOD
1. For granola, preheat oven to 150°C. Mix dry ingredients in a medium bowl and mix wet ingredients in a small bowl.
2. Add wet ingredients to the dry, mix to combine and spread out onto a baking paper lined baking tray.
3. Bake for 30 minutes, or until golden. Set aside to cool.
4. Place smoothie ingredients in a highspeed blender and blitz until smooth.
5. Pour into shallow bowls, scatter with granola and top with sliced nectarine and raspberries.
6. Drizzle with honey and serve immediately.
Apricot
& Amaretti Trifles
LMAKES 4
PREP TIME - 30 MINS
COOKING TIME - 30 MINS
INGREDIENTS
100g amaretti biscuits
250g mascarpone
1 3 cup thickened cream
ROASTED APRICOTS
8 apricots, halved
4 tbsp caster sugar
2 tbsp amaretto liqueur
BRANDY CARAMEL
½ cup caster sugar
3 tbsp brandy
½ cup thickened cream
60g butter
Pinch of sea salt
METHOD
1. For caramel, place sugar and brandy into a small saucepan and cook over medium heat until a deep caramel forms.
2. Carefully add the cream and continue to simmer for 2 minutes.
3. Add butter and swirl to melt through.
4. Add salt, pour into a container and place in the refrigerator to cool.
5. Preheat oven to 180°C. Place apricots, cut side down into a baking tray, sprinkle with sugar and amaretto and bake for 12-15 minutes, or until softened. Set aside to cool.
6. Whip mascarpone and cream until thick.
7. To assemble, divide caramel between four glasses, spoon over half the cream mix, sprinkle with crushed amaretti and top with apricot halves.
8. Spoon over remaining mascarpone, top with apricots and garnish with crushed amaretti.
G Peach Fizz
SERVES 4
PREP TIME - 10 MINS
COOKING TIME - 10 MINS
INGREDIENTS
2 yellow peaches, roughly chopped
¼ cup caster sugar
¼ cup lemon juice
120ml gin
500ml prosecco
TO SERVE
Ice
1 peach, cut into thin wedges
Thyme sprigs
METHOD
1. Place peaches, sugar and lemon juice into a small saucepan and simmer over low heat for 5 minutes.
2. Place mixture into a blender, blitz until smooth and refrigerate to chill.
3. Fill four large tumblers with ice and pour over the peach puree.
4. Add 30ml of gin per glass, add peach wedges and top with prosecco.
5. Garnish with thyme sprigs and serve immediately.
L BBQ Pork Chops with Plums Feta
Mint
SERVES 4
PREP TIME - 10 MINS
COOKING TIME - 15 MINS
GLUTEN FREE
INGREDIENTS
4 thick cut pork chops
4 tbsp olive oil
4 plums, halved
80g Danish feta
1 3 cup mint leaves
Sea salt & cracked black pepper
DRESSING
½ red onion, finely chopped
1 garlic clove, finely chopped
2 tsp chopped oregano
1 tbsp whole grain
mustard
¼ cup red wine vinegar
½ cup olive oil
METHOD
1. Pat dry chops and generously salt on both sides. Place onto a wire rack set over a tray and place in the refrigerator for 3 hours.
2. Preheat BBQ to high, remove chops from the refrigerator and whisk together dressing ingredients in a small bowl.
3. Brush cut sides of plums with olive oil and grill, cut side down, for 3 minutes. Cut into wedges and set aside.
4. Drizzle chops with remaining olive oil, season with pepper and grill for 4 minutes on both sides. Set aside to rest for 5 minutes.
5. Place chops and plum wedges onto individual plates and scatter over crumbled feta and mint leaves.
6. Spoon over the dressing and serve.
Australia’s Largest Grower of Premium Kensington Pride Mangoes MANBULLOO MANGOES
When Marie Piccone signed the lease on three mango farms in early 2005 she could not have anticipated the crazy journey of highs and lows, victories and losses, and above all –hard work she was about to embark on.
Marie attributes Manbulloo’s growth and success over the past 20 years to the passion and dedication of her team, which boasts world-class knowledge, training and experience in mango growing, harvesting, export and supply chain management. The team’s hard work and success has been recognised with numerous accolades over the years and Marie herself was awarded the Telstra Business Women’s Entrepreneur Award in 2015.
Manbulloo has expanded in recent years and now owns seven farms spanning the Queensland and Northern Territory regions of Northern Australia. Manbulloo also exports a portion of its crop each year to numerous overseas customers through its subsidiary company, Manbulloo Fruit Company.
As Australia’s largest growers of Australia’s favourite mango variety –Kensington Pride – Manbulloo feels a great responsibility to deliver the best tasting mangoes to consumers both in Australia and overseas each year.
James Zervas, Foodland Fresh Manager
LINING BINS, NOT LANDFILLS.
PACK YOUR BAGS, GRAB YOUR MATES, AND DON’T FORGET THE DRUMSTICKS — we’re hitting the road, Aussie style!
Introducing Drumstick Banana Caramel and Drumstick Rocky Road — new flavours inspired by the classic Aussie road trip.
Because nothing says road trip like the windows down… and a Drumstick in hand! Drumstick. Classic.
Banana Caramel
Rocky Road
Australian Milk by The South
RAISE A GLASS TO SUMMER DAYS
You can find all of these products at a Local Cellars near you.
Coopers Pale Ale Bottles or Cans
Citrus Punch with Grey Goose Vodka
Brown Brothers Moscato
23rd St Distillery Signature Gin
Bird In Hand Sparkling
DISCOVER MORE
LOCAL CELLARS RENMARK - 25 RAL RAL AVENUE, RENMARK 5341 (08) 8586 4269
LOCAL CELLARS BANQUET FOOD & WINE - 990 PORT ROAD, ALBERT PARK SA 5014 (08) 8268 1652
LOCAL CELLARS BALAKLAVA - 4 WALLACE STREET, BALAKLAVA 5461 (08) 8862 1840
LOCAL CELLARS NORWOOD - PARADE CELLARS, 161 THE PARADE NORWOOD SA 5067 (08) 8332 0317
LOCAL CELLARS KINGSTON - Royal Mail Hotel - 10 Hanson St, Kingston SE SA 5275 (08) 8767 2002
LOCAL CELLARS YORKETOWN - 6 CHARLES STREET, YORKETOWN SA 5576 (08) 8852 1111
a difference, one purchase at a time. Every product you purchase with the Good 4 Locals logo helps fund local initiatives that strengthen and support your community.
LOCAL CELLARS CAMPBELLTOWN - 610 LOWER NORTHEAST ROAD, CAMPBELLTOWN SA 5074 (08) 8337 3011
LOCAL CELLARS LITTLEHAMPTON - 85 PRINCES HWY, LITTLEHAMPTON SA 5250 (08) 8391 3041
BRING A PLATE
SERVES 8
PREP TIME - 30 MINS
COOKING TIME - 110 MINS
GLUTEN FREE
INGREDIENTS
6 large egg whites, at room temperature
250g caster sugar
3 tsp cornflour
2 tsp white vinegar
2 tbsp freeze dried raspberry
300ml Western Star Thickened Cream, whipped
COULIS
500g strawberries, hulled and roughly chopped
100g caster sugar
ACCOMPANIMENT EXAMPLES
Assorted fresh berries
Nougat
Turkish delight
Assorted white chocolate lollies
Sugar coated nuts
Caramel popcorn
METHOD
1. Preheat oven to 150°C. Draw four 8cm circles on two sheets of baking paper, turn them over and place on two baking trays sprayed with oil (to allow the paper to stick).
2. Place the egg whites in the bowl of a stand mixer, whisk on medium/high until foamy, gradually add the sugar and then continue to beat for 10 minutes.
3. Mix together cornflour and vinegar in a small bowl, add to the meringue and whisk for 1 minute to combine.
Grazing Board J Berry Pavlova
4. Pipe or spoon the meringue on to the drawn circles, ensuring the mounds are 5-6cm high, smooth the sides and create a dip in the centre with a small spoon.
5. Place in the oven, immediately decrease the temperature to 100°C and bake for 90 minutes. Turn off the oven, place a wooden spoon in the door to keep it ajar and allow to cool for at least 2 hours.
6. Meanwhile, to make the coulis, place strawberries and sugar into a medium saucepan over low heat and simmer, stirring occasionally, for 15 minutes.
7. Blitz the mixture with a stick blender until smooth and place into a container in the refrigerator to chill.
8. Pound the freeze dried raspberries in a mortar and pestle to form a powder, sprinkle over the pavlovas and place into an air tight container.
9. To assemble, place pavlovas onto a large serving tray and spoon cream and coulis into ramekins.
10. Arrange chosen accompaniments onto the tray, allowing guests to help themselves with their own combinations.
HeirloomTomato PanzanellaSalad
Ratatouille Salad
SEE RECIPE ON PAGE 48
SERVES 4
Panzanella Salad Ratatouille Salad Heirloom Tomato
PREP TIME - 20 MINS
COOKING TIME - 15 MINS
VEGETARIAN
DAIRY FREE
INGREDIENTS
500g assorted heirloom
tomatoes
2 garlic cloves
1 3 cup olive oil
Sea salt & cracked black pepper
100g capers, drained and dried
½ cup vegetable oil
1 baguette, sliced ½cm thick
1 jar pesto
METHOD
1. Preheat oven to 180°C. Place baguette slices onto an oven tray and spread each slice with pesto.
2. Bake for 10 minutes or until toasted. Set aside to cool and place into a container.
3. Heat oil in a small saucepan to 180°C and fry capers until crispy. Drain on paper towel, allow to cool and place into a container.
4. Halve one of the tomatoes and grate the flesh with a coarse grater into a bowl. Add olive oil, season with salt and pepper, mix well and place into a jar.
5. To assemble, slice tomatoes 1cm thick (this could be pre-done and stored in a container), place onto a serving plate layered with the toasted baguette, season with salt and pepper and pour over the dressing.
6. Allow to sit for 10 minutes before serving scattered with fried capers.
SERVES 4
PREP TIME - 20 MINS
COOKING TIME - 25 MINS
VEGETARIAN
GLUTEN FREE
INGREDIENTS
2 zucchini, thickly sliced
2 white zucchini, halved
400g assorted baby capsicum
4 Lebanese eggplant, halved
1 red onion, cut into wedges
4 tbsp olive oil
Sea salt & cracked black pepper
200g Persian fetta
1 cup basil leaves
DRESSING
1 3 cup raisins
¼ cup toasted pinenuts
2 tbsp red wine vinegar
1 3 cup olive oil
METHOD
1. Preheat oven to 190°C and line two oven trays with baking paper.
2. Spread out the vegetables in a single layer over the two trays, drizzle with olive oil, season with salt and pepper and roast for 20-25 minutes. Set aside to cool and place into a serving tray and cover with glad wrap.
3. Mix together dressing ingredients and place into a small container.
4. Place feta and basil in separate small containers.
5. To assemble, pour over the dressing and crumble over the feta (or serve on the side) and scatter with basil leaves.
Every purchase you make supports local communities from the store you buy it from!
MAKES 8
PREP TIME - 30 MINS
COOKING TIME - 45 MINS
INGREDIENTS
2 Aunty Kath’s Choc Chip Dough CHEESECAKE
500g cream cheese, at room temperature
120g sour cream, at room temperature
150g caster sugar
2 tbsp flour
2 large eggs
8 tbsp salted caramel
PRETZEL PRALINE
100g pretzels
150g caster sugar
METHOD
1. Divide each dough log into 8 pieces and bake according to packet instructions (increase the baking time by 10 minutes as the cookies are larger than those in the instructions).
2. Line eight 10cm springform tins and preheat oven to 180°C.
3. Place cream cheese into a food processor and blitz until smooth.
4. Add sour cream, sugar, flour and eggs and blitz until smooth.
5. Pour the batter into the tins, add dollops of salted caramel and bake for 15 minutes or until just set. Allow to set overnight in the refrigerator.
6. For praline, place pretzels in a single layer on a baking paper lined baking tray.
7. Place sugar with a tablespoon of water into a small saucepan, bring to the boil and continue to cook until a deep caramel forms.
8. Pour the caramel over the pretzels, set aside to cool then roughly crush using a mortar and pestle. Store in a container in the freezer.
9. To assemble, remove the cheesecakes from the tins and sandwich between two cookies.
10. Cookie sandwiches can be stored overnight in a container in the refrigerator.
11. Just before serving, dip half the sandwich in the praline.
Cookie
DoughChocChip
Cheesecake Cookie Sandwich
J
Lamington Swiss Roll SUMMER
SERVES 8
PREP TIME - 60 MINS
COOKING TIME - 45 MINS + DRYING PINEAPPLE
INGREDIENTS
1 small pineapple, peeled
250ml thickened cream
100g coconut cream, chilled
50g icing mixture
1 packet pineapple jelly crystals
1 cup desiccated coconut
1 cup shredded coconut
SPONGE
100g cake flour
¼ tsp salt
4 large eggs, separated, at room temperature
150g caster sugar
¼ tsp cream of tartar
40g vegetable oil
1 tsp vanilla paste
PASSIONFRUIT CURD
150g caster sugar
2 3 cup strained passionfruit pulp
2 large eggs + 2 yolks
120g chilled butter, cubed
METHOD
1. Preheat oven to 100°C. Slice the pineapple as thinly as possible (a mandolin works well for this) and place in a single layer on two wire racks placed over trays.
2. Bake for 2-3 hours, or until dried out. Store in a well-sealed container at room temperature.
3. For curd, place sugar, passionfruit pulp, eggs and yolks into a medium, heavy based saucepan. Whisk to combine and cook over low heat until sugar dissolves.
4. Add two butter cubes at a time, stirring continuously, until incorporated and continue to cook until thickened. Pour into a container, cover the surface with glad wrap and refrigerate overnight to set.
5. Make pineapple jelly according to packet instructions and set aside to softly set in the refrigerator while the sponge is prepared.
6. For sponge, preheat oven to 160°C and line a 25x35cm tray with baking paper and spray with oil.
7. Place egg whites and cream of tartar in the bowl of a stand mixer and whisk at medium/high speed until foamy. Gradually add 100g of sugar and continue to beat until thick and glossy. Set aside.
8. Place egg yolks, remaining sugar and vanilla into the bowl and whisk on high speed until pale and thick, then drizzle in the oil until combined.
9. Transfer to a large bowl and gently fold through egg white mix in three stages until combined.
10. Sift the flour and salt over the mix add gently fold through to combine.
11. Pour the batter into the prepared tray and use a spatula to evenly distribute. Bake for 12-14 minutes.
12. Immediately cover the sponge with foil for 10 minutes then gently remove from the tray and loosely roll with the shortest side closest to you, using the baking paper as a guide. Set aside to cool in roll form for 20 minutes.
13. Whisk together thickened cream, coconut cream and icing mixture to stiff peak.
14. Gently unroll the sponge, spread with a thin layer of passionfruit curd followed by a layer of cream, leaving a 2cm gap at both of the shorter sides.
15. Gently roll the sponge, placing onto a tray seam side down and refrigerate for 1 hour.
16. Mix the two coconuts onto a tray, brush the swiss roll with the pineapple jelly and gently transfer to the tray containing the coconut and gently roll to coat.
17. Place in the refrigerator to set overnight and then store in a container.
18. Serve swiss roll garnished with the pineapple ‘flowers’.
A Riverland family with adventure awaits
Sunshine, riverside fun and endless space to play — the Riverland was literally MADE for family fun! From outdoor adventures and iconic Aussie experiences to a few sneaky treats for the grown-ups, it’s the kind of getaway that leaves everyone grinning from ear to ear.
We’ve rounded up our favourite Riverland spots to stay, eat and play — so all you have to do is pack the car and hit the road!
Stay
Set and forget, friends — Discovery Parks – Renmark Riverfront is the ultimate family base. This resort-style holiday park sits right on the banks of the mighty Murray and has everything you need for days filled with fun, food and fresh air. There’s a splash park, pool, tennis court, games room, and they even put on outdoor movie nights under the stars. The kids will go wild for the jumping pillow and pump track, while you can kick back with a coffee (or a cheeky local drop) and watch it all unfold.
For something a little more skewed for adults only, Parcoola Retreat is a dreamy little destination that sleeps up to four people. Enjoy all the thoughtful luxuries, set to the backing track of the birdlife and river sounds.
Eat
Lunch at 23rd Street Distillery is a must for foodies and gin fans alike. While the grown-ups sample award-winning gin, whiskey or brandy, the kids can stretch their legs on the grass and everyone can dig into a menu packed with tasty favourites.
Renmark Club serves up hearty meals with knockout river views (perfect for that Murray River golden hour glow), while Nanya Bistro at Hotel Renmark keeps it classic with generous pub meals, local produce and an all-day kids’ menu.
For a truly unique experience, head out to The Mallee Fowl Restaurant — a quirky, Aussie-themed restaurant set in native bushland. Think great food, family vibes, and decor that’ll have you admiring corrugated iron sculptures and spotting a range of roaming animals between bites. Hot tip: book ahead — it’s a crowd favourite for a reason!
For all your essentials in between, visit Walkerie, Renmark, Barmera and Loxton Foodland stores.
Play
Got thrill-seekers in the family? Buckle up for a day at Loveday 4x4 Adventure Park, where rally car rides, turbo buggy laps and off-road adventures will have everyone buzzing. Refuel with a bite (and maybe a coldie) at the Loveday Tavern while all the adrenaline wears off.
If you’re after something more chill, Canoe the Riverland has you covered. Paddle your way through quiet creeks and lagoons, spotting kangaroos, emus, pelicans and koalas along the way.
Back in town, hire bikes from the Renmark Visitor Information Centre and cruise along the scenic riverfront trail. For the history buffs — step back in time at Olivewood Historic Homestead & Museum, where stories of Renmark’s early days come to life.
With fresh air, good food and river views at every turn, the Riverland delivers the perfect mix of relaxation and adventure for families of all ages. Get ready to make some core memories — because everything’s better by the river.
Parcoola Retreat
23rd Street Distillery
Loveday 4x4 Adventure Park, Hayley on Jetski
Discovery Parks, Renmark Riverfront
> All photos taken by Adelady team
Discovery Parks, Renmark Riverfront
Cheddar (Red) Vintage Cheddar (Green)
OREO Cokies & CamCheeecake
PREP TIME: 20 mins TOTAL TIME : 3 hrs 20 mins SERVES: 10
WHAT YOU NEED
• 3x128g OREO Original Cookies packet
• 80g butter, melted
• 2x250g PHILADELPHIA Original Cream Cheese Block, softened
• 3xtsps gelatine , dissolved in 1/4 cup boiling water
• 200g CADBURY Baking White Chocolate block
• 2xcups thickened cream, divided
MAKE IT
1. Crush one packet of OREO cookies to make crumbs.
2. Combine OREO crumbs and butter and press into the base of a 20 cm springform pan; chill for 30 mins.
3. Melt 200g of CADBURY Baking White Chocolate in the microwave in 20 sec intervals stirring well each time until smooth.
4. Beat PHILADELPHIA cream cheese using an electric mixer until smooth. Beat in gelatin mixture, white chocolate and 1 cup of cream until smooth.
5. Crush another packet of OREO cookies, gently mix half of the crumbed cookies to the PHILLY mixture.
6. Pour mixture into prepared base and refrigerate 3 hours or overnight.
7. Whip the other cup of cream until soft peaks form. Add remaining crushed OREO cookies to the soft whipped cream. Gently fold through the cream. Pipe onto the cheesecake.
8. Decorate the whipped cream swirls on cheesecake with remaining OREO cookies and serve.
Morphett Vale Foodland
Jose and Delia Pestana have owned Morphett Vale Foodland for 8 years and employ about 45 staff members in their store. Jose has worked in the retail industry for over 40 years. Having started his career in South Africa, he relocated to Australia, where he has worked for the remaining 26 years.
When asked what he enjoys most about his job, Jose says that he loves being “involved in every aspect of the business — from developing new skills, working with [the] team and suppliers, to chatting with customers on the floor”. “It’s rewarding to see the community support local and to know we’re providing great food, value, and service every day,” says Jose.
As both the Owner and Manager of the supermarket, Jose oversees the daily operations, manages staff,
assists all departments, coordinates promotions, and works closely with suppliers to ensure great quality, supply and value. You’ll often find him on the floor chatting with customers, checking displays, or planning new community initiatives — no two days are ever the same, but they’re always focused on delivering the best local shopping experience.
Whilst locals may know, others may be surprised to find that Morphett Vale’s shelves feature a mix of unique groceries that you won’t find everywhere, including an extensive range of South African groceries and products, as “it’s a big part of [Jose’s] own heritage”, which he is proud to share with the community.
Alongside that, Morphett Vale does a lot of in-house baking, cooking and preparing of quality meats, gourmet
deli meals and locally made goods that reflect the diverse and multicultural taste of their community.
Furthermore, Jose and the team pride themselves on being a true independent, communityfocused supermarket. The supermarket has the flexibility to source from local producers, create in-store specials, and tailor their offering to cater to the locals. “We’re also passionate about supporting local producers and proudly stock many South Australianmade goods”, says Jose.
It’s all part of what makes Morphett Vale Foodland more than just a supermarket — it’s a local hub where community, culture, and great food come together.
Morphett Vale Team
In Store Now!
MAPLE ESPRESSO PORK LOIN STEAKS
MAPLE PORK FILLET
PORK HONEY PEPPER SCOTCH STEAKS
Phone:
Email: olivia.psevdos@foodlandsa.com.au
HOME withMore Stores
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Balaklava Foodland
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Balhannah Foodland
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Barmera Foodland
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Birdwood Foodland
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Bordertown North Foodland
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Brighton Foodland
527 Brighton Road
Brooklyn Park Foodland
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Campbelltown Foodland
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Ceduna Foodland
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Clare Foodland
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Cleve Foodland
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Cowell Foodland
11 Main Street
Croydon Foodland
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Crystal Brook Foodland
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Daw Park Foodland
530 Goodwood Road
Darlington Foodland
60 Seacombe Road
Erindale Foodland
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Eudunda Foodland
21 Bruce Street
Fairview Park Foodland
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Flagstaff Hill Foodland
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Freeling Foodland
3 Hanson Street
Frewville Foodland
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Glenelg South Foodland
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Goolwa Foodland
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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
McLaren Vale Foodland
130 Main Road
Meningie Foodland
50 Princes Highway
Millicent Foodland
1 Kentish Place
Minlaton Foodland
14 Main Street
Mitcham Foodland
119 Princes Road
Moana Heights Foodland
Cnr Babbacombe Road & Commercial Road
Morphett Vale Foodland
Connington Plaza, 201 Main
South Road
Mt Barker Foodland
2 Victoria Crescent
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 Cannon Street
Cannon Street
Port Adelaide Foodland
Port Mall Shopping Centre, Marryatt Street
Port Augusta Westside Foodland
23 Loudon Street
Port Noarlunga South Foodland
28 Seaford Road
Renmark Foodland
25 Ral Ral Avenue
Robe Foodland
7 Main Road
Rostrevor Foodland
161 St Bernards Road
Rosewater Foodland
144 Grand Junction Road
Royal Park Foodland
53-59 Tapleys Hill Rd
Rundle Mall Foodland
Shop 9, 141-159 Rundle Mall
Saints Road Foodland
Cnr Main North Road & Saints Road
Salisbury East Foodland
53-63 Northbri Avenue
Seacliff Park Foodland
228 Seacombe Road
Sefton Park Foodland
231 Main North Road
Streaky Bay Foodland
6 Bay Road
Stirling Foodland
3/5 Johnston Street
Tailem Bend Foodland
113 Railway Terrace
Tanunda Foodland
119 Murray Street
Thebarton Foodland
81 George Street
Tumby Bay Foodland
5 Spencer Street
Waikerie Foodland
4 McCoy Street
West Lakes Foodland
Bartley Terrace
Whyalla Foodland
82 Essington Lewis Avenue
Woodside Foodland
25 Onkaparinga Valley Road
Wudinna Foodland
49 Ballantyne Street
Yorketown Foodland
14 Warooka Road
Broken Hill Foodland
Beryl Street
