award Sustainability Dairy
Foodland has joined forces with SA Dairyfarmers Association to deliver on the Australian dairy industry’s promise to provide nutritious food for a healthier world.
The Australian dairy industry has a proud history of producing sustainable dairy products. On our farms and in our factories, we undertake programs that contribute to enhancing livelihoods, improving the wellbeing of people and animals, and reducing our environmental impact, for today and for future generations.
To capture, direct and measure these efforts, and to drive change where necessary, we have taken a whole-ofindustry approach to sustainability. Following extensive consultation with the dairy industry and our stakeholders, we developed the Foodland Dairy Sustainability Award.
The Foodland Sustainability Award will be presented as part of the 2023 SA Dairy Awards on Friday 4 August at the National Wine Centre.
Enhancing economic viability and livelihoods Reducing environmental impact
Improving the wellbeing of people Providing best care for all our animals
Welcome
TO THE WINTER EDITION OF MIGHTY MAGAZINE!
This winter we’ll warm you up with our delicious and hearty recipes using seasonal and local produce. As our Riverland citrus ripens and leafy greens start thriving we want to bring you recipes that highlight all that this season has to offer.
We bring you the ultimate winter soup recipes, decadent and rich desserts, healthy lunchbox fillers plus everything in between! We have plenty of information on Australian Beef and how best to utilise every cut. Plus, our Local Cellars team have curated the best local drops that pair perfectly with our recipes. You’ve even got the chance to win yourself some of our recommended wines by entering the competition on page 8.
If you think winter is a time to retreat into the home, think again! There’s so much happening around our great state this winter with activities to keep everyone entertained whether during the day or through the night. See the majestic lions at Monarto Safari Park or be amazed by a visual wonder at Illuminate Festival when the sun goes down. See our full list of winter fun on page 24.
And for those looking to travel local, check out our Explore SA feature to see all that Kangaroo Island has to offer, from awe inspiring sights to delicious food and drink.
We hope you love this edition of MIGHTY as much as we do. If you have any suggestions for future issues, contact us at info@foodlandsa.com.au or send us a message 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.
The Foodland Magazine Team
Community news
INTERNATIONAL WOMEN’S DAY 8 MARCH 2023
On the 8th of March Foodland celebrated International Women’s Day by spending the day at a great Mighty South Aussie venue, Lot 100 in the Adelaide Hills. Foodland celebrated all that women have achieved and continue to achieve with the inspiring keynote speaker Flavia Tata Nardini CEO and co-founder at Fleet Space Technologies and hosted by powerhouse Stacey Lee, Breakfast Radio Presenter at ABC.
HISTORY FESTIVAL 1-31 MAY 2023
Foodland teamed up with South Australia’s History Festival in May as a distribution partner. The 2023 History Festival took place from 1-31 May and celebrated all that the past had to offer, with a focus on the theme of wonder. It explored the evolution of nature in history and how this can lead to more engaging learning opportunities and a greater emphasis on hearing new perspectives and voices.
ROYAL ADELAIDE SHOW 2 - 10 SEPTEMBER 2023
SALA FESTIVAL 1-31 AUGUST 2023
Foodland is proud to be the SALA Festival Community Partner once again which allows us to continue supporting the arts within South Australia to bring communities together, create enriching experiences and bring art to everyday South Aussies. Foodland is excited to be displaying artwork across 35+ stores this year in our Food for the Soul SALA exhibition.
WIN WITH THE FOODLAND APP!
The Royal Adelaide Show is back this September showcasing the very best that South Australia has to offer! There’s something for everyone from exhibition pavilions to baking competitions, adorable barnyard animals, carnival attractions, showbags, and woodchopping. Foodland is a proud Partner once again and tickets will be available to purchase from all Foodland stores in August or from theshow.com.au.
Until the 27th of June you have the chance to win one of 50 $100 Foodland gift cards! Be sure to download the Foodland app, spend $30 in-store plus purchase a participating product and scan your Foodland app at the checkout to go in the draw to win! For full terms and conditions visit foodlandsa.com.au.
Pictured Emma & Sharon from Kytons Bakery
The Little Cheese Co. introduces to you, six new cheese varieties which you can find exclusively at your local Foodland, bringing a curated variety of artisan cheeses from all around the world. So you don’t have to travel far for the best!
Grana Padano 18 Months - 175g
One of Italy’s favourite cheeses, this Grana Padano is matured for a minimum of 16 months. Suitable as a table or grating cheese, it has a fine grained texture and fragrantly fruity flavour when young which develops a sweeter, stronger flavour with age.
English Cloth Cheddar - 150g
This traditional Cloth Bound Farmhouse Cheddar is produced in the picturesque region of Somerset, England. It has a firm smooth texture, with a nutty flavour and sharp finish.
English Red Leicester - 175g
Produced with milk from grass-fed cows in the lush fields of the Isle of Man, this Red Leicester has a deep orange colour. It has a sharp flavour, and rounded creamy finish, typical of a vintage cheddar such as this.
English Extra Matured
Cheddar -175g
Produced using only the finest West Country milk with traditional methods and aged for a minimum of 12 months, the English Extra Matured Cheddar is full-flavoured, with sweet notes and a caramel finish.
English Smoked Cheddar - 175g
A traditional English cheddar that has been naturally smoked over oak wood chips. Using a traditional cold-smoking technique the result is a rich, creamy cheese with an evenly smoked and balanced flavour.
Reypenaer VSOP 24 months - 150g
The Wijngaard family have been making and maturing premium goudas for generations in their historic cheese warehouse in Woerden (Holland).
Produced with the finest milk, Reypenaer VSOP is aged for 24 months. With distinct caramel and toffee flavours, it is famous for its complex and beautifully balanced sweet and salty flavour. It has crunchy white spots throughout are mineral & protein crystals, a result of the aging process.
MightY Winter 2023 | 7
OLD FAVOURITES NEW DISCOVERIESAll classicsF
win
Delicious wines needn’t break the bank when selecting a bottle of wine to enjoy with your meal.
Be a savvy sipper and look for wines local to your region, from a classic Coonawarra Cabernet Sauvignon to a cheeky rosé from McLaren Vale or even a wintery favourite – Stout. You’ll find some new modern varietals such as Grüner Veltiner and Montepulciano typically grown in Europe now being grown in our own South Australian backyard.
Our Local Cellars team have put together some of their current favourites that match perfectly with our Winter Mighty Magazine recipes.
Best of all, our Mighty Magazine readers have a chance to WIN one of ten 6-packs valued at $135 RRP featuring a selection of this edition’s favourites. Just send a photo of your Winter Mighty Magazine recipe creation and you can WIN!
Simply upload your photo via foodlandsa.com.au or tag @foodlandsa on Instagram. Entries close Thursday 31 August at 11.59pm. For full terms and conditions, visit foodlandsa.com.au and follow the prompts.
A TERRA ROSSA CLASSIC
Wynns Coonawarra Estate
“The Siding” Cabernet
Sauvignon 2021
Youthful and alluring, with a plush bright texture, featuring dark berries, cherries and mint flavours enveloped in an earthy cedar, spice. A classic Cabernet with malleable tannins following the contours of the palate, balanced with fresh acidity.
A CHEEKY LITTLE ITALIAN…
Press + Bloom McLaren Vale
Montepulciano 2023
This medium bodied wine has gentle and delicate aromatics of red cherry, chocolate, black currant, and bay leaf. The inky colour will jump out of the glass! The mouthfeel is juicy with mulberry, rhubarb, and plum flavours. Subtle spices on the back palate, finished with soft puckering tannins.
A BAROSSA ICON
Grant Burge 5th Generation Shiraz
THE COMEBACK KID
Riposte Dagger Pinot Noir
A lush Adelaide Hills Pinot Noir brimming with dark cherry, berry fruit, with striking floral aromas and long, lifted rich fruit and exotic spice, on the palate and soft subtle tannin.
DARK AND MOODY
Bleasdale Broadside
Shiraz/Cabernet/Malbec
From Langhorne Creek, the Broadside is a fragrant red wine with aromas of dark plum, liquorice, and blackcurrant mixed with spicy vanillin cedar and earthy notes. Medium bodied with a fleshy feel and opaque black dark red in colour, the wine is silky smooth with layers of plum, and ripe cherry flavours over earthy vanillin cedar and spice.
A POP OF COLOUR
Wirra Wirra Mrs Wigley Rosé
This perky rosé is bright and energetic with a juicy acidity – reminiscent of fresh plums. Berry-filled and brimming with character, this wine is best served chilled and drunk fresh and young.
This icon shows impressive aromas of blackberry and ripe red berry fruit, with a touch of anise and subtle oak that adds vanilla and spice characters. The medium bodied palate is full of sweet fruit and ripe tannins. The multi-layered depth of flavour and texture, combined with a long lingering finish, provide this wine with wonderful drinkability.
THE MODERN AUSTRALIAN
Nepenthe Altitude Grüner Veltiner
Exhibiting enticing aromas of white nectarine, spice and hints of honey with a vibrant zesty palate with pineapple and grapefruit flavours with a hint of ginger. Nicely balanced by a lingering, persistent finish.
CLASS IN A GLASS
Bird in Hand Pinot Gris
Sourced from the cool climate sites of Macclesfield and Cudlee Creek, this vibrant white wine has aromas of pear, white nectarine and lychee and a slight note of musk. Pale in colour, the palate has textural creaminess with a flinty, crisp acid finish.
HERE’S A BEER WITH PUNCH
Coopers Best Extra Stout
Brace yourself for a robust flavour comprising a blend of fruit, chocolate and hop bitter notes. Coopers Best Extra Stout gets its unique dark texture from specially roasted black malt. It’s everything a stout should be.
RELAX, DINE AND DISCOVER Kangaroo Island this winter
Kangaroo Island is Australia’s third largest island and has become a popular tourist destination for many, attracting over 140,000 visitors each year. Known for its fantastic beaches, quality produce, picturesque landscapes and abundance of wildlife, Kangaroo Island is the perfect place to spend a week or a weekend. Pack a warm jacket and a beanie and check out our top 10 spots to visit this winter.
1. THE ODD PLATE
Experience this cozy and comfortable venue and enjoy the carefully curated menu designed to be shared. Located in a charming heritage guesthouse built-in 1927, overlooking the beautiful Nepean Bay in Kingscote, the capable team will guide you through the dining experience and guarantee you an ‘oddly’ satisfying experience. The Odd Plate is open Wednesday – Sunday from 5pm til late. Bookings are recommended.
Credit: The Odd Plate
2. DUDLEY WINES
Established in 1997, Dudley Wines is a family-owned business situated 12km from Penneshaw on the clifftops, boasting stunning views you don’t want to miss. Relax for the afternoon and enjoy locally produced wines and delicious gourmet tasting platters. Dudley Wines is open 5 days a week from 10:30-4:30pm (Closed Tuesday & Wednesday).
3. LAVENDER FARM
Hop in the car and enjoy the drive to the Emu Bay Lavender Farm. The Lavender Farm runs over 51 acres of land and has around 7500 lavender plants. The property is owned by a 5th generation Kangaroo Island family who strive to create the best experience for each and every guest. During the winter time, guests can enjoy sitting in the cosy café with a warm cup of tea or coffee and freshly baked lavender scones from the oven.
4. KANGAROO ISLAND BREWERY
Cruise on into Kangaroo Island Brewery for a cold beer that’s been brewed on site using water off the shed roof. You can also grab something to eat, with the ploughman’s board and pies on offer from Monday-Thursday or a range of delicious wood oven pizzas FridaySunday. Have a chat with owner, Mike and his staff and make yourself at home. Kangaroo Island Brewery is located just out of Kingscote at 61 North Coast Rd.
5. KANGAROO ISLAND SPIRITS
Among untouched cliffs and beaches, Australia’s first gin distillery stands. Kangaroo Island Spirits is a must visit on your Kangaroo Island holiday. Book a table in their gin garden or learn how to make three delicious cocktails in a cocktail masterclass or you can even blend your own gin! Bookings are essential. Thank us later.
6. SWIM WITH THE DOLPHINS
Tick this one off your bucket list and enjoy a truly unique experience and swim with wild dolphins on Kangaroo Island. Kangaroo Island Marine Adventure tours operate in the calm waters of the North Coast of Kangaroo Island and offer both private and
public tours. During the tour, you’ll have the opportunity to swim with wild dolphins, listen in on them using a hydrophone, see seals, sea eagles, and osprey from the boat – truly a once in-a-life time experience!
7. REMARKABLE ROCKS
Kangaroo Island’s Remarkable Rocks are a must visit on your holiday. Access the impressive, eroded granite rock formations via the boardwalk. We recommend visiting early morning or early evening, to avoid large crowds and enjoy the beautiful sunrises and sunsets and be sure to take extra care when weather conditions become wet or windy.
8. SEALINK FERRY
No Kangaroo Island holiday is complete without taking the SeaLink Ferry. SeaLink operates two, large, twin-hulled catamaran car and passenger ferries; the “Sealion 2000” and the “Spirit of Kangaroo Island” which operate between Cape Jervis and Penneshaw up to 12 times a day, each way during peak periods. The ferry trip is just 45 minutes.
9.
MILLIE MAE’S PANTRY
Pop into Millie Mae’s Pantry for breakfast or lunch, and enjoy your food on their deck, beautiful garden or take it away with you. You can also purchase a wide range of local products from their pantry store. All products are from businesses and families from Kangaroo Island and include honey, figs, chutneys, olives, oils, health food, skincare, candles and much more!
10. FALSE CAPE WINES
False Cape Wines is located on the banks of the Wilson River on the Dudley Peninsula between Penneshaw and Cape Willoughby. Their brand-new cellar door is open daily from 11am5pm, for tastings and sales. Meals are available until 3pm and include deluxe platters, homemade pies and a kids menu. There is also a nature playground and basketball backboard for the kids to enjoy, and dogs are welcome outside on a lead!
Don’t forget to pick up some snacks and drinks on your drive to the SeaLink Ferry at Cape Jervis from Foodland Moana, Cnr Babbacombe Rd & Commercial Rd, Foodland McLaren Vale, 130 Main Road or Foodland Normanville, 85 Main Road.
Remarkable Rocks.
Season WHAT’ S IN
SOUTH A USTRALIA?
W Vegetables
Beetroot
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Fennel
Garlic
Kale
Olives
Onion
Parsnip
Peas
Pumpkin
Silverbeet
Spinach
Turnip
Witlof
Zucchini
Fruit W
Apples (Pink Lady)
Avocados
Bananas
Grapefruit
Lemons
Limes
Mandarins
Oranges (Navel)
Pears
Persimmons
Quinces
Rhubarb
Tangelos
Tangerines
F Winter’s Fresh and Wonderful
BUYING AND EATING in-season produce is not only good for your nutrition, but It also helps our growers too. This winter, expect to see a range of citrus fruits that are perfect for dessert and for your savoury dishes.
“This winter we recommend South Aussies make the most of in-season fruit and veg, especially our Riverland citrus whilst it’s in abundance and delicious! I believe by eating seasonally and locally all year ‘round you’ll reap the mental and physical health benefits. Winter is especially an important time to keep up the healthy eating to boost your immunity and kick the common cold!” James Zervas, Fresh Manager at Foodland Supermarkets says.
“When I think of winter, I think of food for the soul” James says. “I like to go back to my Greek heritage and make Avgolemono (Greek lemon chicken soup) which is full of zesty citrus and has the heartiness with the chicken and broth.
I can’t wait to use the Homemade Chicken Stock recipe on page 40 as a base for my Avgolemono soup!”
FOODLAND X SALA EXHIBITION 2023 F Food for the Soul
The South Australian Living Artists (SALA) Festival is a statewide festival of visual art that runs from 1-31 August. The festival was established in 1998 to promote the many mighty talented visual artists in South Australia. SALA’s aim is to extend visual arts and audiences, through inclusivity, allowing visual artists of any level to be part of SALA Festival every year. Artist participation grows year on year, which now spans over 600 venues across South Australia and includes over 9,000 participating artists.
Community Partnership
Foodland is proud to be the SALA Festival Community Partner once again which allows us to continue supporting the arts within South Australia to bring communities together, create enriching experiences and bring art to everyday South Aussies. Foodland is excited to be displaying artwork across 35+ stores this August in our Food for the Soul exhibition.
Participating Foodland stores:
• Angaston Foodland
• Bordertown Foodland
• Broken Hill Foodland
• Brighton Foodland
• Ceduna Foodland
• Clare Valley Foodland
• Eudunda Foodland
• Frewville Foodland
• Goolwa Foodland
• Happy Valley Foodland
• Henley Square Foodland
• Kilkenny Foodland
• Kingston SE Foodland (and Kingston Hotel)
• Littlehampton Foodland
• Loxton Foodland
• Mannum Foodland
• Millicent Foodland
• Mitcham Foodland
• Mount Barker Foodland
• Munno Para Foodland
• Nairne Foodland
• North Adelaide Foodland
• Normanville Foodland
• Norwood Foodland
• Old Reynella Foodland
• Pasadena Foodland
• Port Adelaide Foodland
• Renmark Foodland
• Royal Park Foodland
• Rundle Foodland
• Robe Foodland
• Saints Rd Foodland
• Sefton Plaza Foodland
• Stirling Foodland
• Tailem Bend Foodland
• Tanunda Foodland
• West Lakes Foodland
• Westside Port Augusta Foodland
• Woodside Foodland
Deb Rooney & Franklin dos Santos
Munno Para Foodland
Sefton Park Foodland
SALA
The limited edition Foodland X SALA tote bags will be for sale once again, during the month of August, across all Foodland stores (while stocks last) which feature three talented Mighty South Aussie Artists. 50 cents from the sale of each tote bag will be donated to the SALA fund to support local artists.
Meet this year’s tote bag artists!
Hero Moller Summer Menu, 2021
Pia Kuykhoven
Calendula Party, 2022
Cedric Varcoe
Ramindjeri Ruwi, 2016
Cedric Varcoe is an award-winning Adelaide born artist who has been painting since he was very young and exhibiting his works since 1997. He mainly works with acrylics on canvas and his subjects are usually lizards, snakes and stylised male figures. Inspired by watching his family paint and by the stories from Ngarrindjeri country and culture told to him by his grandfather and other elders of the Ngarrindjeri language group. Cedric’s family is Narangga, from Point Pearce on the mission on the Yorke Peninsula and Ngarrindjeri from the area along the lower Murray River and the Coorong in southern-coastal area of South Australia. He has participated in the OUR MOB exhibitions and many community art projects.
Hero Moller lives with her partner and their dog in Jamestown, South Australia. As a self-taught artist she uses her work to connect with joy and hopes this is passed on to those who engage with her paintings. She is drawn to scenes of life’s simple pleasures but is also inspired by a range of imagery and experiences, from books, music, film, and travel. She paints mostly in acrylics, on panel or canvas.
Pia is a contemporary full time artist, residing in Adelaide with her husband, children and dogs. Born and raised in Adelaide she currently works in her backyard studio situated in Adelaide’s south.
Pia has returned to her creative practice following on from a successful career as a landscape designer, fusing together her love for flowers, plant knowledge and painting experience. She specialises in acrylic-based work and loves the opportunity to bring the beauty of flowers into people’s homes, along with nostalgic still life items, including teacups, saucers, and vases. My floral pieces consist of an intense, bright yet contrasting colour palette.
LET’S TALK ABOUT….
Beef
Australian beef is some of the highest quality beef in the world and thanks to Meat Standards Australia (MSA) Program, our county’s agricultural industry leads the way� When it comes to animal welfare and food safety, Australia’s standards are some of the
5 CUTS FOR
winter
most rigorous in the world and are internationally recognised�
Beef is naturally rich in protein and contains several nutrients including iron, zinc, magnesium and potassium and makes a great base for a wide
1. Gravy beef
This cut of beef is the shank of the cow. It can appear to be fatty, but really doesn’t contain much at all. What you can see is the connective tissue. This can be melted away by cooking it slowly for a long period of time. Keeping the bone in the marrow will add lots of flavour. Gravy beef is perfect for a regular casserole, or when it’s made into an Italian ragu and paired with fresh gnocchi or pasta.
*selected stores only.
range of dishes from Spaghetti Bolognese to burgers and casseroles� Now that its officially winter in Australia, we’ve included five cuts for winter, which can be found in the meat department at your local Foodland*
2. Beef blade
Blade comes from the shoulder of the cow and is a great cut to add a hearty flavour to slow-cooked dishes such as casseroles and stews. If you are after something quick, we recommend opting for diced blade, which can be done in an hour, however feel free to cook it longer. Try beef blade in a stew with tinned tomatoes, onion, red wine, garlic and carrots.
SCAN TO VIEW THIS RECIPE
Beef and Portobello MUSHROOM PIE
SERVES 4
PREPARATION TIME - 10 MINS
COOKING TIME - 1.5 HOURS
3. Beef chuck steak
Chuck comes from multiple muscles and is a mixture of tender and less tender meat. It can be diced or cooked whole and is perfect for long, slow cooking to tenderise it and soak up all the flavours of your dish. There are many delicious ways to cook and eat beef chuck steak ranging from pie to curry, slow-cooked casserole and soup. Chuck steak is a versatile and budget-friendly cut of beef.
4. Beef brisket
Brisket comes from the underside of the cows chest between the front legs. It’s a great option if you have plenty of time to spare or would like to put on the slow cooker while you’re at work. We recommend cooking it in plenty of liquid and keeping it low and slow, to avoid any toughness. Eat it in a brioche burger with creamy coleslaw, or enjoy it on its own, smothered in BBQ sauce with a side of crispy roast potatoes and carrots.
5. Beef short ribs
Made up of layers of bone, meat and fat, beef short ribs are full of flavour and will fall off the bone when cooked correctly. They can be cooked low and slow, or on the grill. Marinate your beef short ribs for at least 12 hours with a combination of spices such us paprika, brown sugar, salt, pepper and garlic power and be prepared for an abundance of flavour.
INGREDIENTS
1.5kg gravy beef, cut into 5cm pieces
sea salt flakes and crushed black pepper to taste
2 tbsp olive oil
1 large brown onion, peeled and diced
4 cloves garlic, peeled and chopped
3 tbsp grated fresh ginger
1 tsp ground cinnamon
1 tsp ground coriander
½ tsp cayenne pepper
3 tbsp curry powder
1 x 400g can coconut milk
juice of 1 lime
fresh coriander leaves for garnish
SEE 5 BEEF CUTS FOR WINTER ON PAGE 16
easy andcoconut F
Curry Beef SERVES
6
PREPARATION TIME - 15 MINS
COOKING TIME - 1½ HOURS
METHOD
1. Preheat oven to 150°C.
2. Season the prepared beef with sea salt and pepper.
3. Heat a heavy based oven proof pan over medium to high heat, add olive oil. Cook diced beef in small batches till deeply coloured, remove to a plate, set aside and continue process till all beef has been browned.
4. Lower the heat, gently sauté onion and garlic for 3-4 minutes, add spices and curry powder, continue to cook for a minute or two. Add coconut milk, bring to a simmer.
5. Return the browned beef to the pan, cover with a baking paper cartouche and a tight fitting lid, place in the oven to cook gently for 1½ hour, or till beef is fork tender.
6. Just prior to serving give a squeeze of lime juice and sprinkle with some fresh coriander leaves.
7. Serve with yoghurt, steamed rice and extra lime wedges.
MEAT METHOD
1. To make the meat sauce: heat olive oil in a saucepan. Add the onion, carrot and garlic, cook till soft, add pork and beef mince, cook till brown, using a fork to break up any large chunks of mince.
2. Stir in the tomato paste, crushed tomatoes and stock.
3. Season with salt, pepper and nutmeg.
4. Cover the pot and allow to simmer gently for a minimum of 40 minutes. The flavour increases as you cook the sauce longer.
BÉCHAMEL METHOD
1. To make the béchamel: melt butter in a separate saucepan; add flour stirring constantly for 2-3 minutes over gentle heat.
2. Gradually add milk and whisk until the sauce thickens and is smooth.
3. Season with salt and pepper; add mozzarella and stir to combine.
4. Preheat oven to 180°C.
5. To assemble the lasagna: pour ½ cup of meat sauce into a lightly greased 6-8 cup baking dish. Alternate layers of pasta sheets, meat sauce and béchamel sauce, ending with pasta sheet as the top layer. (allow for 4 layers) Spread remaining béchamel over the top pasta sheets.
6. Cover with foil and place in the oven to bake for 35 minutes.
7. Remove foil, sprinkle the top with grated parmesan, return to the oven for a further 10 -15 minutes or untill golden.
8. Allow lasagna to stand for 5 -10 minutes before serving.
9. Enjoy with cheesy chorizo pull-apart bread. Find recipe on page 38.
SERVE 6
PREPARATION TIME - 30 MINS
COOKING TIME - 1½ HOURS
INGREDIENTS
500g fresh pasta sheets
100g grated parmesan
MEAT SAUCE
2 tbsp olive oil
1 brown onion, peeled and finely diced
1 medium carrot, peeled and finely diced
3 cloves garlic, crushed
250g mince pork
250g mince beef
4 tbsp tomato paste
2 x 400g cans crushed tomatoes
2 cups vegetable stock
salt and pepper to taste
½ tsp ground nutmeg
BÉCHAMEL SAUCE
2 tbsp butter
2 tbsp plain flour
3 cups milk
salt and pepper to taste
125g grated mozzarella
TIP:
LASAGNA IS A GREAT DISH TO MAKE AHEAD OF TIME AND FREEZE READY FOR A WARMING WINTER MEAL.
Familylasagna
Resonate Mirror Mirror
From the team behind sell-out sensation
Journey through the possibilities of your imagination
Architects of Air: Arborialis City Lights
An inflatable wonderland of light and sound Adelaide’s FREE city-wide
Winteractivities
ILLUMINATE ADELAIDE
Winter is not the time to hibernate in Adelaide! Celebrating art, light, music, and technology, Illuminate Adelaide’s 2023 program is filled with free and ticketed events that will set the city alight. Spanning 28 June – 30 July, view the program and grab your tickets at illuminateadelaide.com
MONARTO SAFARI PARK
Experience the largest safari experience outside of Africa and the new state of the art visitor centre at Monarto Safari Park. Spanning more than 1,500 hectares and home to more than 50 species of exotic and native mammals, birds and reptiles, the Monarto Safari Park is a fantastic destination for a family day out. Find out more at monartosafari.com.au
Winter has arrived and so has the cold, wet and dreary weather which can sometimes make it difficult to find activities to do. Luckily there are a range of different events in Adelaide and its surrounds to help keep the family entertained!
Credit: Safari Park
Credit: Architects of Air: Arborialis by Jane Barlow
MARY POPPINS
Disney and Cameron Mackintosh’s new production of MARY POPPINS flies into Adelaide Festival Theatre from July 1 – 30 2023. Adapted from the beloved stories by PL Travers and the original film; the world’s favourite Nanny comes to life on stage in a spectacular and unforgettable production. Visit adelaidefestivalcentre.com.au to browse dates or purchase tickets.
CIRKIDZ WICKED WINTER SCHOOL HOLIDAY WORKSHOP
Circus is the most fun you can have indoors these winter holidays! Kids aged 5 to 12 are invited to run away to Cirkidz in Bowden this July and discover the circus superhero within. Sessions are available from Monday July 10th to Friday July 21st. For more information and bookings, visit cirkidz.org.au/holidayprograms.
BOUNCE
Escape the rain and visit the perfect indoor play area at BOUNCE in Marleston or Greenacres. Develop and harness balance, coordination and agility through a blend of fun, freestyle, progression and development. BOUNCE offer a Holiday Camp throughout the school holidays, which are made up of 2 hour daily sessions, 5 days a week. Visit bounceinc.com.au to find out more.
SALA
Help your kids celebrate the arts at the South Australia Living Arts Festival. There are more than 50 events being held this winter in Adelaide, with plenty of ways for kids to get involved, meet the artists and take part in projects. See page 14 for more information or visit salafestival.com.
Credit: Adelaide Festival Centre
Credit: Cirkidz
Credit: Pia Kuykhoven
Credit: Bounce-Greenacres
Box Lunch Ideas
MAKES 36 SLICES
PREPARATION TIME - 10 MINS
COOKING TIME - 25 MINS
VEGETARIAN
TIP: MAKE NUT FREE BY SWAPPING ALMONDS FOR PUMPKIN SEEDS
Oathoneyslice and
INGREDIENTS
2 cups traditional rolled oats
1 cup shredded coconut
½ self raising flour
2 tsp baking powder
½ cup sultanas
½ cup whole roasted almonds, roughly chopped
1 cup melted butter
¼ cup honey
2 tbsp tahini
1 packet dark chocolate chips
METHOD
1. Preheat oven to 180°C.
2. Line a slice tray, 20cm x 30 cm, with baking paper.
3. In a large bowl, combine all dry ingredients and mix well.
4. Mix together melted butter, honey and tahini, then mix through the dry ingredients.
5. Press mixture into prepared slice tin. Sprinkle the top with choc chips.
6. Bake in oven for 20 minutes or till lightly golden.
7. Remove from the oven; allow to cool for 10 minutes then with the slice still in the baking tin, cut into small bars. Place the slice in the refrigerator to cool and set.
8. When set, bars can be stored in an airtight container in fridge.
MAKES 12 MUFFINS
PREPARATION TIME - 10 MINS
COOKING TIME - 30 MINS
baconCornmuffins
METHOD
1. Preheat oven to 200°C. Line a 12 hole muffin tray with paper muffin cases.
2. Place diced bacon into a medium size fry pan and cook over medium heat for 2 minutes or until golden. Drain on kitchen paper towel.
3. Sift flour, baking powder and salt into a large mixing bowl. Add grated cheese, spring onions and bacon, mix through.
INGREDIENTS
3 rashes bacon, rind removed and finely chopped
2 cups self raising flour
1 tsp baking powder
½ tsp salt
1 cup tasty cheese, grated + ¼ cup extra
2 spring onions, finely chopped
2 eggs
¾ cup milk
125g butter, melted
2 cobs of corn, kernels removed
4. Whisk together the eggs, milk and melted butter in a jug. Make a well in the centre of the flour mix and pour egg mix into the well. Using a spatula, gently fold together until just combined; add corn kernels and stir through the mixture.
5. Spoon mixture into prepared muffin tray; sprinkle with extra tasty cheese.
6. Bake for 25-30 minutes or until a skewer inserted at centre comes out clean. Transfer to a wire rack to cool. Serve.
Roast beetroot breads Flat dip
TIP: USE KITCHEN GLOVES WHEN HANDLING BEETROOT TO AVOID PURPLE STAINED FINGERS. with
SERVES 8-10 FLAT BREADS
PREPARATION TIME - 20 MINS
COOKING TIME - 5 MINS
VEGETARIAN
INGREDIENTS - BREAD
250g full fat Greek yoghurt
1 tsp sea salt flakes
250g self raising flour
100g ghee, melted (butter can be substituted)
¼ cup finely chopped chives
Extra sea salt flakes to sprinkle
METHOD
1. Place the yoghurt, salt and flour in a large bowl, mix with a spatula until it comes together. Cover the bowl and rest the mixture for 15 minutes.
2. Turn the mixture out onto the bench top and divide into 8 - 10 equal portions.
3. Heat a non stick pan over medium to high heat.
4. Lightly oil the bench surface and roll each portion into rounds approximately 15 cm diameter.
5. When the pan is hot, cook each flat bread for approximately 20 -30 seconds on each side or till golden spots appear.
6. Place the flat bread on a rack and immediately brush with chive ghee, sprinkle with extra sea salt if required. Serve warm.
MAKES 2 CUPS
PREPARATION TIME - 10 MINS
COOKING TIME - 1 HOUR
VEGETARIAN
INGREDIENTS - DIP
4 medium sized red beetroots
4 garlic cloves
1 cup sour cream
¼ cup extra-virgin olive oil
1 tbsp fresh lemon juice
1 sea salt and freshly ground black pepper
½ cup Dukkah (purchased ready made)
Serve with yoghurt flat bread
METHOD
1. Preheat oven to 180°C.
2. Line a baking tray with a large piece of foil; place the whole beets and garlic on the foil. Give a light spray with olive oil then wrap the foil over to seal. Bake in oven for 1 hour, or till beetroots are tender. Remove from oven, allow to cool.
3. Using your hands remove the skin from the beetroots, skin will slip off. Cut beetroots into rough dice.
4. Place beetroot, peeled garlic, into a food processor, and process till finely chopped.
5. Add sour cream, olive oil, lemon juice and salt and pepper and blend till smooth. Check seasoning, adjust if required.
6. Place prepared dip into a serving bowl, sprinkle with dukkah and serve with yoghurt flat bread and extra dukkah in a bowl on the side.
SERVES 6
PREPARATION TIME - 15 MINS
COOKING TIME - 10 MINS
QUICK RECIPE <30 MINS
VEGETARIAN
VEGAN
Kale, Shredded chickpea salad roasted
TIP:
TURN THE SALAD INTO A NUTRITIOUS LUNCH BY ADDING EITHER FLAKED TUNA OR HOT SMOKED TROUT.
INGREDIENTS
1 x 400g can Australian chickpeas, rinsed and drained
I bunch curly kale, stems removed and finely shredded
1 Lebanese cucumber, seeds removed, finely sliced
1 red capsicum, seeds removed finely sliced
1 fennel, bulb, shaved
4 spring onions, finely sliced chilli flakes to garnish (optional)
DRESSING
¼ cup lemon juice
¼ cup tahini
¼ cup olive oil
2 cloves garlic, crushed
1 tsp Dijon mustard
¼ cup water
Salt and white pepper to taste
Place all ingredients in a screw top jar. Place lid firmly in place and shake to combine.
METHOD
1. Preheat oven to 180°C.
2. Place the chickpeas on a baking tray lined with baking paper. Give a light spray of olive oil and bake till lightly coloured and a little crisp.
3. Prepare the vegetables and place in a large bowl.
4. Allow the chickpeas to cool and place in the bowl with other vegetables.
5. Just prior to serving, dress with the prepared dressing, using clean hands to toss.
6. Serve with a sprinkle of chilli flakes.
Winners under the spotlight...
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 took out the top spots for these categories at the end of 2022.
Emerging Business Award
MUMAMOO
Winner of the New Product award in 2021 and the 2022 Emerging Business award, the South Australian female-founded infant formula company continues its stellar growth, also securing the coveted #1 spot on Product Review for all formula brands as rated by parents. Founded by Adelaide mums who share a goal to support all feeding journeys and remove the stigma associated with formula feeding, a percentage of all online sales are donated to PANDA (Perinatal Anxiety & Depression Australia) to support new and expectant parents. Find the full range at Foodland.
Innovation in Business Award
ASHTON VALLEY FRESH
Ashton Valley Fresh is an Australian family owned company leading the industry in premium quality Australian fruit juice. You can be assured that they are present in the juicing process every step of the way!
Based in the Adelaide Hills suburb of Ashton, South Australia, their mission is to provide customers with quality juice of diverse variety and style, with commitment to support local growers and communities through juicing exceptional Australian grown fruit.
Try this Appletini recipe using Ashton Valley Fresh apple juice.
SERVES 1
INGREDIENTS
50ml vodka
50ml Ashton Valley Fresh apple juice
1 tsp lemon juice
1 tsp simple syrup
Slice of apple to serve
Handful of ice
METHOD
1. In cocktail shaker add the vodka, Ashton Valley Fresh apple juice, lemon juice, simply syrup and ice.
2. Shake until the outside of the shaker feels icy. Strain into a martini glass and garnish with apple.
Credit: Kate Dyer, Urban Safari Photography
1 LOAF
PREPARATION TIME - 10 MINS
COOKING TIME - 20 MINS
QUICK RECIPE <30 MINS
pull-a-part bread chorizogarliccrumb Cheesy WITH
INGREDIENTS
3 chorizo, finely diced
1 large cob loaf
200g butter, melted
6 cloves garlic, crushed
¼ cup chopped parsley
Salt and pepper to season
1 cup grated mozzarella cheese
1 cup grated gouda cheese
METHOD
1. Preheat oven to 180 C
2. Place the diced chorizo in a non stick fry pan and cook till crisp, remove from pan and drain on kitchen paper.
3. Using a bread knife, cut a cross pattern into the loaf making sure not to slice all the way through the bottom crust.
4. In a small bowl, mix melted butter, garlic and parsley. Season with salt and pepper.
5. Brush prepared cob with herb butter making sure to get between all the cuts.
6. Sprinkle the cooked chorizo and grated cheeses over the loaf again making sure to get in between the cuts.
7. Wrap loaf in foil, bake in oven for 20 minutes or till cheese is melted.
8. Serve on a board with extra parsley.
Better isabella told us about Cardboard Packaging than
Homemade stock Chicken
MAKES APROXIMATELY 3 LITRES
PREPARATION TIME - 5 MINS
COOKING TIME - 2 HOURS
INGREDIENTS
2 kg free-range chicken bones - carcass and necks
1 clove garlic
2-3 sticks celery with leaves
2 brown onions, skin on, cut in half
2 large carrots, unpeeled, roughly chopped
3 fresh bay leaves
6-8 whole black peppercorns
2 tsp sea salt
6 litres cold water
METHOD
Tips and tricks
BOILING STOCK WILL RESULT IN CLOUDY STOCK, KEEP STOCK TO A SLOW SIMMER FOR BEST RESULTS.
NO WASTE - USE LEFT OVER BONES FROM A ROAST CHICKEN TO MAKE
A SIMPLE STOCK, IDEAL FOR SOUP MAKING.
1. Place all the ingredients in a large saucepan or stockpot. Bring to the boil and immediately reduce heat. Simmer uncovered for 2 hours, skimming surface occasionally.
2. Remove from stove and strain stock through a fine sieve into a large heatproof bowl, discard solids. Allow stock to cool, cover and refrigerate until cold. The fat will seal the stock and hold in the fridge for several days.
3. Alternately, divide the cooled stock into suitable freezer containers; allow some room for the stock to expand when frozen. Label and freeze ready for use.
PREPARATION TIME - 15 MINS
COOKING TIME - 1½ HOURS
Lamb shank barley soup AND
GARNISH WITH FLAT LEAF PARSLEY SERVE WITH CRUSTY BREAD.
INGREDIENTS
2 tbsp olive oil
2 lamb shanks, trimmed
1 onion, peeled and finely diced
2 carrots, diced
1 celery stick, finely diced
3 garlic cloves, finely chopped
2 litres water
1 bay leaf
3 sprigs thyme
¾ cup pearl barley
2 potatoes, peeled and diced
Sea flakes and ground black pepper to taste
METHOD
1. In a large pot heat olive oil, add lamb shanks and cook to seal shanks on all sides. Remove from pot, set aside.
2. Add onion, carrot, celery and garlic, sauté to soften.
3. Return shanks to the pot with water, bay leaf and thyme. Bring to the boil.
4. Add pearl barley and potatoes to soup, season to taste.
5. Cover the pot and simmer for approximately 1½ hours or until meat is tender and falls away from the bone.
6. Take shanks from the pot and remove meat from the bones, shred and return to the pot.
7. Taste to check seasoning and adjust if required.
8. Serve hot soup garnished with parsley serve with crusty bread.
Lamb chops with fresh pea and mint chimichurri
Grilled
SERVE 4-6
PREPARATION TIME - 5 MINS
COOKING TIME - 8-10 MINS
QUICK RECIPE <30 MINS
TIP:
LAMB IS BEST SERVED RARE TO MEDIUM RARE. IF YOU HAVE A TEMPERATURE PROBE, MEDIUM/RARE INTERNAL TEMPERATURE SHOULD BE 55°C.
INGREDIENTS
6-8 lamb leg chops depending on size, cut 3cm thick
2 tbsp olive oil
Sea salt and ground black pepper
MINT AND PEA CHIMICHURRI
3 cloves garlic, peeled
1 cup fresh mint leaves
¾ cup frozen peas, left to defrost
3 tbsp lime juice
½ tsp sea salt flakes
¼ red chilli, seeds removed for a more mild heat
2-3 anchovy fillets (optional)
½ cup almond oil or any light oil
METHOD
1. Prepare the chimichurri first; ready to serve immediately after cooking lamb chops.
2. Place garlic, mint, peas, lime juice, salt and chilli into the bowl of a food processor, give a quick whizz, then with the motor running pour in oil.
3. Check seasoning and set aside till ready to serve.
4. Prepare the lamb chops by rubbing the surface with olive oil and sprinkle with salt and pepper.
5. Heat a griddle plate or bbq to high. When the plate is hot, place the chops onto the plate. Avoid over crowding, leaving some space between chops.
6. Leave the chops to sear for 2-4 minutes, once brown turn and repeat. Continue to cook to your liking.
7. Rest the chops for 5-10 minutes and serve drizzled with mint and pea chimichurri.
cheesy Italian meat balls One pot
INGREDIENTS
1kg pork and fennel sausages, skin removed
2 slices white bread, cut into cubes and soaked in ½ cup milk
1 egg
¼ cup oregano leaves
2 tsp ground cumin
2 tbsp olive oil
3 cloves garlic, peeled and sliced
1 x 400g can crushed tomatoes
2 tbsp harissa paste (optional)
200g grated mozzarella
125g sliced provolone
fresh basil leaves to garnish
Serve with your favourite pasta
SERVE SCATTERED WITH FRESH BASIL LEAVES AND YOUR FAVOURITE PASTA!
SERVES 6
PREPARATION TIME - 15 MINS
COOKING TIME - 35 MINS
METHOD
1. Preheat the oven to 180°C. Lightly grease a 20 x 30 cm baking dish with olive oil.
2. Using a large mixing bowl, add sausage meat, bread/ milk mixture, egg, oregano and cumin. Using clean hands massage the mixture together.
3. Coat your hands with a little olive oil, and roll the meat into 2 tbsp size balls (will make 10-12 meatballs). Place the meatballs in the prepared baking dish, place in the oven and bake for 15 minutes or until the meatballs are coloured.
4. While the meatballs are baking, combine the olive oil, garlic, tomatoes, harissa (if using) and season with salt + pepper in a bowl.
5. When the meatballs are ready, pour the sauce over them. Cover the pan with foil and bake for 25 minutes longer or until the meatballs are cooked through. Remove the foil, scatter with grated mozzarella and slices of provolone cheese.
6. Place back in the oven until the mozzarella and provolone cheese are melted and golden, about 10 minutes.
SERVES 6-8
PREPARATION TIME - 15 MINS
COOKING TIME - 60 MINS
VEGETARIAN
CauliflowerEastern inspired roastMiddle F
INGREDIENTS
WirraWirraMrs.
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 medium cauliflower, stem trimmed and leaves removed
200g hummus
2 tbsp lemon juice
¼ cup fresh coriander leaves
¼ cup roasted pine nuts
½ cup pomegranate arils
DRESSING
1 cup Greek yoghurt
Juice and zest of 1 lemon
Juice and zest of 1 lime
Salt and pepper to taste
METHOD
1. Preheat oven to 140°C.
2. Combine oil, garlic, turmeric, ground cumin and ground coriander in a small bowl.
3. Trim the base of the cauliflower to sit flat, place cauliflower on a baking tray lined with a large piece of baking paper.
4. Brush the cauliflower all over with oil/spice mixture. Season to taste with salt and pepper.
5. Bake in preheated oven for 1 hour, if getting too coloured, loosely place a piece of foil over the cauliflower and continue to roast until cauliflower is tender when tested with a bamboo skewer. Timing will depend on the size of the cauliflower.
6. To serve the roasted cauliflower, spread hummus on a large serving plate. Carefully transfer cauliflower to plate and position on top of the hummus.
7. Drizzle with prepared dressing.
8. Scatter fresh herbs, pine nuts and pomegranate arils over the roasted cauliflower.
9. Serve immediately.
and CoconutPumpkinSoup
OPTIONAL:
GARNISH WITH A DRIZZLE OF COCONUT MILK, FRESH CORIANDER LEAVES, FRIED GARLIC AND CHOPPED CASHEWS.
CoopersBestExtra
INGREDIENTS
2 tbsp olive oil
1 medium onion, peeled and finely chopped
1 leek, trimmed, washed and finely sliced
1 clove garlic, crushed
2 slices fresh ginger, peeled and finely chopped
½ tsp ground coriander
1 tsp ground cumin
½ tsp grated nutmeg
1 kg pumpkin, peeled and roughly chopped
2 carrots, roughly chopped
1 litre chicken or vegetable stock
1 cup coconut milk
SERVES 6
PREPARATION TIME - 10 MINS
COOKING TIME - 35 MINS
VEGETARIAN VEGAN
METHOD
1. Heat oil in a large saucepan over low heat, add onion and leek and gently cook cook for 2-3 minutes, until softened but not coloured. Add garlic, ginger and spices and cook, stirring, for 30 seconds.
2. Add pumpkin, carrots and stock, bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly then blend with a stick blender till smooth. For a velvety smooth soup, pass through a fine sieve.
3. Stir through coconut milk and reheat gently. Adjust seasonings and add a little more nutmeg if desired.
4. Serve and garnish with selected garnishes.
pOtatO, mushrOOm and garlic bake
Prep time: 20 mins | Cooking time: 75 mins | Serves: 6
INGREDIENTS:
1.5kg bag Spud Lite potatoes, thinly sliced
1 tablespoon olive oil
2 large field mushrooms, thinly sliced
100g button mushrooms, sliced
¼ cup chopped sage leaves
1 large brown onion, halved and sliced
CHEESE AND GARLIC SAUCE
2 cups (500ml) thickened cream
METHOD:
1. Preheat oven to 180°C (160°C fanforced). Lightly grease a round 1.5 litre baking dish with butter and place on a baking tray.
2. Using a mandolin or sharp knife, slice potatoes with skins on 1-2mm thick. Bring a large saucepan of water to the boil. Add sliced potatoes and cook for 5 minutes or until just tender. Drain and refresh under cold water.
3. Heat olive oil in a non-stick frying pan over a medium heat. Add sliced mushrooms and onion, cook for 5 minutes or until golden. Remove from heat and add sage, salt and pepper, stirring to combine. Set aside until required.
3 cloves garlic, crushed
½ cup grated parmesan
Salt flakes and freshly ground black pepper
4. In a small saucepan combine cream and garlic together over a low heat, stirring occasionally until mixture comes to the boil. Remove from heat, add parmesan, salt and pepper stirring gently to combine. Set aside until required.
5. Place potatoes upright around the edge of the baking dish, repeat in the centre. Push mushroom mixture down between the potato slices.
6. Carefully pour cream mixture over the potatoes, making sure it gets down between the potato slices and cover dish with foil. Bake in preheated oven for 1 hour. Remove foil and bake for a further 30 minutes or until bubbling and golden.
SERVES 12
PREPARATION TIME - 25 MINS
COOKING TIME - 90 MINS
VEGETARIAN
INGREDIENTS
SYRUP
150g caster sugar
1 tbsp honey
juice of 2 oranges
1 cinnamon stick
CAKE
350g filo pastry
6 eggs, beaten
400g Greek yoghurt
180ml olive oil
zest and juice of 2 oranges (you need 150ml juice)
125g caster sugar
1 tbsp baking powder
METHOD
1. Prepare the syrup prior to making the cake so that it is cooled before using. Combine all syrup ingredients in a saucepan and bring to the boil. Stain and set aside.
2. Preheat oven to 140°C.
3. Scrunch the sheets of filo into balls and place on a baking tray. Put the tray into the oven for 15 minutes to dry out the pastry. Remove from oven allow to cool and then crumble.
4. Increase oven to 180°C. Grease a 23cm springform cake tine and dust with a little flour.
5. Whisk eggs, yoghurt, olive oil, orange zest, juice and sugar in a large bowl. Then add baking powder and crumbled filo, gently fold together.
6. Pour cake mixture into prepared tin and bake for 35 minutes or when tested with a skewer, it comes out clean. Using a skewer, prick holes over the cake and immediately pour over the cooled syrup.
7. Cool and serve chilled with extra yoghurt and confit orange slices.
INGREDIENTS - CONFIT ORANGES
3 -4 oranges
1 cup caster sugar
1 cup water METHOD
1. Finely slice oranges.
2. Place the sugar and water in a non stick fry pan, heat to dissolve sugar.
3. Add orange slices and cook over a medium heat till reduced and sticky.
4. Allow to cool before serving or using to decorate cake.
PREPARATION TIME - 10 MINS
COOKING TIME - 15 MINS
QUICK RECIPE <30 MINS
Pork appleschops
Mustard mashed potatoes A
METHOD
1. Heat a large heavy based ovenproof pan over medium heat. Add oil to pan.
2. Season the pork cutlets with salt and white pepper.
3. Carefully add pork cutlets to the hot pan and sear till golden, approximately 3 minutes on each side. Remove cutlets from pan and set aside.
4. Add apple halves and garlic slices, cook till golden, remove and set aside.
5. Keep pan on medium heat and pour beer into pan to release any caramelised bits from the pan with a wooden spoon. Add sage leaves.
6. Gently return the pork cutlets, apple and garlic to the pan, add honey and continue to braise over medium heat to cook cutlets, approximately 5 minutes.
7. The liquid should be reduced and a little sticky.
8. Serve the cutlets topped with apple and sauce beside mustard mash potatoes.
MASHED POTATOES
1.5 kg potatoes peeled
200 grams butter, at room temperature
200 grams pouring cream
2 tbsp whole grain Dijon mustard
Salt and ground white pepper to taste
METHOD
1. Place potatoes in a large saucepan and cover with cold water, cook until soft. Drain.
2. When cool enough to handle, push through a potato ricer. Alternatively, mash with a masher.
3. Add butter, cream, mustard and stir into the mash until the butter melts. Season to taste with salt and pepper.
4. Beat together with a wooden spoon till soft and creamy.
VEGETARIAN
INGREDIENTS
250g pork mince
2 garlic cloves, crushed
2 spring onions, finely sliced
2 tbsp finely grated fresh ginger
1 tbsp oyster sauce
½ cup sliced water chestnuts, finely chopped
Sea salt flakes
1 pkt Gow Gee wrappers (purchased)
1 tbsp olive oil
¾ cup water
Black sesame seeds, coriander leaves to garnish
DIPPING SAUCE
Mix together ¼ cup sweet chilli sauce, ¼ cup black vinegar, squeeze of lime juice.
Serve in a small bowl beside cooked gyosa for dipping.
MAKES 30
PREPARATION TIME - 40 MINS
COOKING TIME - 8 MINS
and water
T o drink
BirdinHandPinotGris
chestnut dumplings Pork
FMETHOD
1. Place the pork, garlic, spring onion, ginger, oyster sauce, water chestnuts and salt in a bowl and mix to combine.
2. Lay out the gow gee wrappers on a clean surface and brush the edges with a little water. Place 1 teaspoon of pork mixture in the centre of each wrapper and bring the edges together to seal.
3. Freeze the prepared dumplings on a tray lined with baking paper, when frozen store in snap lock bags in freezer till ready to use.
4. To cook the dumplings – heat a little oil in a non stick pan. Add the dumplings, sitting on flat side and cook for 3-4 minutes until base is golden coloured.
5. Pour in water and place lid on pan and cook a further 4 minutes. Remove lid and continue to cook till water has evaporated.
6. Place dumplings on a serving plate, sprinkle with black sesame seeds and coriander leaves, with dipping sauce on the side.
hasselback garlic Herb and potatoes
BEFORE STARTING TO SLICE, PLACE A WOODEN CHOP STICK EITHER SIDE OF THE POTATO. THIS WILL PREVENT CUTTING THROUGH THE BASE, KEEPING THE POTATO INTACT.
SERVES 6
PREPARATION TIME - 15 MINS
COOKING TIME - 30 MINS
VEGETARIAN
INGREDIENTS
½ cup melted butter
4 cloves garlic, crushed
2 tsp fresh thyme leaves
6 large washed potatoes
Sea salt flakes
Ground black pepper
Finely grated parmesan cheese
Extra thyme for garnish
METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Combine the melted butter, garlic and thyme in a jug, set aside.
3. Lay potatoes on the flat side; cut slices across the top leaving the bottom intact to hold it together.
4. If need be, cut a small layer off the bottom to make it sit flat.
5. Place potatoes onto the lined baking tray, generously brush with butter mixture, making sure that some butter gets between slices.
6. Season potatoes with salt and pepper, bake in oven for 30 minutes or till tender and golden.
7. Sprinkle with grated parmesan and return to oven for a further 5 minutes till golden.
8. Serve with extra thyme.
KONTOS® FLATBREADS ARE NOW AVAILABLE IN AUSTRALIA
FIND ME IN
Foodland
Velvet Goat’s Milk Beauty Bars with real goat’s milk gently cleanses dry skin. Goat’s Milk is enriched with vitamins and minerals which are known to help smooth and repair dry skin.
•
Helps maintain healthy skin
Suitable for use on face and body
Fragrance free
Australian Made and Australian Owned
Velvet Sorbolene Beauty Bars are specially formulated to gently cleanse and moisture even the most sensitive skin types.
• Extra gentle on skin
• Dermatologically tested
• Fragrance Free
• Australian Made and Australian Owned
Chocolate puddingself-saucing
SERVES
6
PREPARATION TIME - 10 MINS
COOKING TIME - 30 MINS
VEGETARIAN
INGREDIENTS
1 tbsp unsalted butter
½ cup sugar
1 egg
1 cup self raising flour
2 tbsp cocoa
½ cup milk
METHOD
1. Preheat oven to 180°C. Grease a 6-cup (approx 20 x 25 cm) oven proof dish.
2. Cream butter and sugar untill pale, add the egg, continue to beat till creamy.
3. Sift flour and cocoa, gently fold into mixture adding milk a little at a time.
4. Pour mixture into prepared oven proof dish.
5. In a small bowl, combine ½ sugar and 2 tbsp cocoa together then sprinkle over the pudding mixture.
6. Gently pour 2 cups boiling water over the mixture.
7. Bake in preheated oven for 30 minutes. The pudding should be firm to touch.
8. To serve: dust with cocoa and serve with vanilla ice cream and/or pouring cream.
Do you want to help save the planet?
Create4Adelaide is a large-scale, year-long project that encourages young people to develop their creative skills and engage with local climate change priorities. This project culminates in a digital and physical exhibition that will be presented as part of the 2024 Adelaide Festival . This is an opportunity for young people to be part of something big: to express themselves artistically, to think outside of the box and to engage with important issues around climate change in a local setting. Join us on this exciting project as we head toward Adelaide Festival 2024!
and Portobello Mushroom
Beef and Coconut Curry
Family Lasagna
Homemade Chicken Stock
Lamb Shank and Barley Soup
Lamb Chops with Fresh Pea and Mint Chimichurri
One Pot Cheesy Italian Meatballs
Middle Eastern Inspired Roast Cauliflower
Pumpkin and Coconut Soup
Spud Lite Potato, Mushroom and Garlic Bake
Beer Braised Pork Chops and Apples with Mustard
Mashed Potatoes
Pork and Water Chestnut Dumplings
Stavroula Tsapaliaris
Phone: (08) 8159 7718
Email: stav.tsapaliaris@foodlandsa.com.au
Beta A2 Potato and Carrot Fritters
Kale and Chickpea Salad
Corn and Bacon Muffins
Flat Breads
Beetroot Dip
Cheesy Garlic with Chorizo Crumb Pull-A-Part
Herb and Garlic Hasselback Potatoes
Self-Saucing Pudding
CLOSE TO HOME withMore Stores
Great Food Lives at
Angaston Foodland
57 Murray Street
Aldgate Foodland
232 Mount Barker Road
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320 Gorge Road
Balaklava Foodland
13 Wallace Street
Balhannah Foodland
84 Onkaparinga Valley Road
Barmera Foodland
18 Barwell Avenue
Birdwood Foodland
20 Shannon Street
Bordertown North Foodland
110 North Terrace
Brighton Foodland
527 Brighton Road
Brooklyn Park Foodland
289 Henley Beach Road
Campbelltown Foodland
210 Lower North East Road
Ceduna Foodland
48 Poynton Street
Clare Foodland
250 Main North Road
Cleve Foodland
35 Main Street
Croydon Foodland
191 South Road
Crystal Brook Foodland
Bowman Street
Daw Park Foodland
530 Goodwood Road
Darlington Foodland
60 Seacombe Road
Erindale Foodland
363 Kensington Road
Eudunda Foodland
21 Bruce Street
For opening times & more information, head to foodlandsa.com.au/store-locator
Fairview Park Foodland
325 Hancock Road
Felixstow Foodland 6/471 Payneham Road
Flagstaff Hill Foodland
Memford Way
Freeling Foodland
3 Hanson Street
Frewville Foodland
177 Glen Osmond Road
Glenelg South Foodland 103 Partridge Street
Goolwa Foodland
Goolwa Village, Hutchinson Street
Greenwith Foodland
222 Target Hill Road
Hackham Foodland
77 Collins Parade
Happy Valley Foodland
Happy Valley Shopping Centre
Henley Square Foodland
348-354 Seaview Road
Hove Foodland
349 Brighton Road
Jamestown Foodland
5 Arran Street
Kapunda Foodland 113 Main Road
Kilkenny Foodland
Armada Arndale Shopping Centre
Kingston Se Foodland 1 Hansen Street
Littlehampton Foodland
85 Princes Highway
Lobethal Foodland
18 Main Street
Lockleys Foodland
491 Henley Beach Road
Loxton Foodland
East Terrace
Magill Foodland
591 Magill Road
Maitland Foodland
25 Robert Street
Mannum Foodland
76 Randell Street
Marion Foodland
750 Marion Road
Mawsons Lakes Foodland
6-12 Capital Street
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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
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Port Mall Shopping Centre, Marryatt Street
Port Augusta Westside Foodland 23 Loudon Street
Port Noarlunga South Foodland
28 Seaford Road
Renmark Foodland
25 Ral Ral Avenue
Robe Foodland 7 Main Road
Rostrevor Foodland 161 St Bernards Road
Rosewater Foodland
144 Grand Junction Road
Royal Park Foodland * NEW STORE*
53-59 Tapleys Hill Rd
Rundle Mall Foodland
Shop 9, 141-159 Rundle Mall
Saints Road Foodland
Cnr Main North Road & Saints Road
Salisbury East Foodland
53-63 Northbri Avenue
Seacliff Park Foodland
228 Seacombe Road
Sefton Park Foodland
231 Main North Road
Streaky Bay Foodland
6 Bay Road
Stirling Foodland
3/5 Johnston Street
Tailem Bend Foodland
113 Railway Terrace
Tanunda Foodland
119 Murray Street
Thebarton Foodland
81 George Street
Tumby Bay Foodland
5 Spencer Street
Valley View Foodland
901 Grand Junction Road
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
THE RIGHT PROTECTION
SO I CAN GET ON WITH MY DAY
Designed to be effective against bladder leaks.
