Welcome TO THE 2025 WINTER EDITION OF FOODLAND’S MIGHTY MAGAZINE!
It’s time to reach for the umbrella and brave the cold, rug up on the couch with your favourite television series or gather your friends and family around the table with some truly heart-warming dishes that will have you feeling cosy in no time.
In this Edition of the award-winning MIGHTY Magazine, we’ll help you create the perfect one-pot and pan mid-week meal, dinner party showstoppers and easy breakfasts to kickstart your day.
We’ll take a trip down memory lane with some family favourites including our Banana and Caramel Self Saucing Pudding, Beef and Pork Lasagna, Pulled Pork and Greek Chicken Tray Bake. Also, we show you how to make the most out of your seasonal fruit and vegetables with recipes including Mushroom Risotto and Roasted Baby Carrots with Whipped Fetta.
Plus, in a new addition to the Magazine, we share a series of cocktails to try out for your next get together with family and friends. Delicious food and cocktails – what more could you ask for?
We’ll also introduce you to the people behind Foodland Brooklyn Park and Local Cellars Campbelltown, provide some insight into our longstanding partnership with the Adelaide Crows, and with the help of Hello SA, share our favourite spots and winter activities in the Barossa Valley.
So, what are you waiting for? Dive in and explore everything that there is to celebrate this winter at Foodland.
We’ll see you in Spring!
The Foodland Magazine Team @foodlandsupermarkets @foodlandsa
International Women’s Day Long Lunch
Community News
On Friday the 7th of March, Foodland celebrated International Women’s Day at a Mighty South Aussie venue, the Vale Restaurant and Bar, in McLaren Vale. The day was hosted by Lauren DeCesare from Adelady, with inspiring guest speakers from Sophie Edwards, Ambassador of the Jodi Lee Foundation, and Eloise Jones, Adelaide Crows player.
Community Partnership
Foodland‘s Food for the Soul - SALA Exhibition
The South Australian Living Artists (SALA) Festival is a statewide festival of visual art that runs for the month of August. The Festival was established in 1998 to promote the many mighty talented visual artists in South Australia. Foodland is proud to partner with SALA once again, allowing us to continue supporting the arts within South Australia. Foodland will be displaying artwork in stores across the State to bring communities together to showcase artwork from beginners, through to experienced artists. To discover participating stores, check out foodland.com.au.
Meet this year’s tote bag artists! Available to purchase in Foodland stores.
Win with Foodland Great Rewards!
With Foodland gift cards to be won every month, download the Foodland Great Rewards app, spend, scan your app, and be in the draw to win! Foodland also now offers Digital Gift Cards, which can be loaded to your phone wallet. Keep an eye out for several updates and new features to our Great Rewards program, which will be dropping into the app in early July! We’ll give you a hint - updated design, shopping lists, historical receipts and more!
Caitlyn Davies-Plummer, A Kokoda Journey, 2024
Katrina Linn, Wisteria Cascade, 2024
Christopher Meadows, Backyard Birdlife, 2023
WinterBreakfast!r
Boil the kettle, pop down the toaster and stir up a sweet
A delicious start to the day is just moments away. As the weather begins to cool, we have selected an array of breakfast options that will keep you warm and satisfied, and cater to every occasion, whether that be your post gym meal or mid-morning work break – Foodland has got you covered.
There is an abundance of seasonal produce that shines during the winter months. The cooler weather calls for oven roasting, one-pan and pot cooking, and hearty meals. In this Winter Edition, we are all about creating impressive meals with minimal effort, and using seasonal produce across fruits, vegetables, meat and seafood.
Winter brings an array of seasonal fruit, including apples, pears, rhubarb and oranges. To taste for yourself, we recommend trying our Pickled Beetroot and Orange Salad (p. 44), Rhubarb and Almond Galette (p. 50) and Maple and Hazelnut Pear Crumble (p. 53).
As for vegetables, blushing tomatoes, potatoes, beetroot, pumpkin, carrots and cauliflower are just a few of the top picks this season. You’ll be spoilt for choice with recipes including Roasted Peppers, Prosciutto and Burrata (p. 13), Winter Greens Pizza (p. 14), Cauliflower Steaks (p. 26) and Sweet Potato, Radicchio and Lentil Salad (p. 43), to make the perfect side accompaniments for your winter meals or simply served on their own in all their glory!
Lastly, lamb, beef, pork and chicken and flavoursome mussels and barramundi come into their own during the cooler months. For a simple, one-pot or pan weeknight meal, try our Mussels in Tomato and Fennel Broth (p. 15), Lamb and Stout Hot Pot (p. 24), Sri Lankan Barramundi (p. 28) and Scotch Fillet with Pumpkin and Miso Butter (p. 31). Each of these seasonal proteins will deliver a flavour sensation knock-out that will be sure to wash your winter blues away.
Whether you are cooking for two or twenty people, this Edition will provide a selection of delicious recipes that will have everyone asking for more.
What’s IN SEASON ? Winter
Instore Now!
LEMON HERB PORK SHOULDER
GREEK STYLE LOIN
PORCHETTA PORK ROAST
PORK SWEET TERIYAKI STIR FRY
ShareFood to Delicious J
Prosciutto &Burrata ROASTED PEPPERS
SERVES 4 - 6
PREP TIME - 15 MINS
COOKING TIME - 20 MINS
GLUTEN FREE
INGREDIENTS
200g cherry tomato, on the vine
1 tbsp olive oil
2 burratas
200g sliced prosciutto
Sea salt & cracked black pepper
Basil leaves, to garnish
FOR MARINATED PEPPERS
500g mini peppers
1 tsp sea salt
¼ cup olive oil
3 tbsp red wine vinegar
½ tbsp chopped thyme leaves
T o drink
HMETHOD
1. Heat oven to 200°C. Place peppers in a deep tray, add salt and olive oil and roast for 20 minutes.
2. Add vinegar and thyme, mix and set aside to cool.
3. At the same time, place cherry tomatoes onto a baking paper lined oven tray. Drizzle with olive oil, season and roast for 10 minutes. Set aside to cool.
4. To serve, place burrata and prosciutto onto a serving plate. Add cherry tomatoes and peppers. Drizzle the plate with the marinating oil from the peppers and garnish with basil.
Offers bold blackcurrant and plum flavours, hints of cedar and spice, smooth tannins, and a lingering finish with subtle oak—rich, structured, and beautifully balanced.
SERVES 4 - 6 AS A STARTER
PREP TIME 20 MINS
COOKING
VEGETARIAN
INGREDIENTS
4 tbsp olive oil
¼ cup grated parmesan
100g provolone, thinly sliced
2 cups winter green leaves, eg. kale, silverbeet, rapini
½ bunch broccolini, chopped
120g goats cheese, sliced 1cm thick
Sea salt & cracked black pepper
GreensPizza WINTER
FOR CHILLI OIL
10 large red chillies, finely chopped
2 garlic cloves, finely chopped
1 tsp sea salt
150ml olive oil
1 tbsp red wine vinegar
FOR DOUGH
400g strong flour
4g dry yeast
1 tsp salt
300ml water
TO SERVE
¼ cup shaved parmesan
¼ cup oregano leaves
METHOD
1. For dough, mix ingredients in a large bowl with a wooden spoon. Cover with glad wrap and set aside at room temperature for 12-18 hours.
2. Coat a 24x34cm tray with 2 tablespoons of olive oil. Add the dough, turn to coat in olive oil and gently spread the dough with your fingertips. Loosely cover with glad wrap and set aside for 2 hours.
3. For chilli oil, lightly toast the chillies and garlic in a dry pan until fragrant. Add salt and olive oil and simmer gently for 20 minutes.
4. Allow to cool, then add vinegar, pour into a jar, seal and refrigerate.
5. Preheat oven to 250°C, uncover the dough and gently push the dough to fill the tray.
6. Sprinkle over parmesan and add a layer of provolone.
7. Add a layer of torn greens and broccolini. Drizzle over the remaining olive oil and season.
8. Bake for 15-18 minutes, or until well risen and the base is golden.
9. Immediately add the goats cheese slices.
10. Drizzle with chilli oil and garnish with shaved parmesan and oregano.
Showcases vibrant flavours of fresh strawberry, raspberry, and watermelon, with a hint of citrus zest and floral notes, delivering a crisp, refreshing, and balanced finish.
L Oysters with Nduja Butter L Mussels in Tomato Fennel Broth
MAKES 24
PREP TIME - 10 MINS
COOKING TIME - 5 MINS
GLUTEN FREE
INGREDIENTS
24 oysters
50g nduja
50g butter
Zest and juice from 1 lemon
METHOD
1. Preheat oven grill. Place a sheet of scrunched foil onto an oven tray as this will stop the oysters from tipping over. Add the oysters.
2. Add nduja to a small saucepan over low/ medium heat and allow to gently fry.
3. Add butter and cook for a minute.
4. Remove from the heat and add lemon juice and zest.
5. Place a teaspoon of the mix on each oyster and place under the grill for 4-5 minutes, or until bubbling and the oysters are warmed through.
1. Preheat oven to 200°C. Place tomatoes, fennel, onion and garlic into a medium bowl. Drizzle with olive oil and season with salt, pepper and paprika.
2. Place vegetables onto a baking paper lined oven tray and roast for 15 minutes.
3. Place into a food processor and pulse, retaining a little texture in the mix.
4. Transfer to a wide bottomed, large saucepan. Bring to the boil, add white wine and simmer for 5 minutes.
5. Add stock and simmer for 5 minutes.
Sea salt & cracked black pepper
2 tsp paprika
½ cup white wine
2 cups vegetable stock
Parsley leaves & toasted ciabatta, to serve
6. Add mussels, bring to the boil and cover with a lid.
7. Check after two minutes and remove any mussels that have opened.
8. Cover and check again every 2 minutes until all the mussels have opened.
9. Return all the cooked mussels to the sauce and stir well.
10. Drizzle with extra olive oil and garnish with fennel fronds & parsley.
11. Serve immediately with toasted ciabatta to soak up the sauce.
Presents bright flavours of grapefruit, lime, and gooseberry, with subtle herbaceous and tropical fruit notes, creating a crisp, refreshing, and zesty finish. SEE RECIPE ON PAGE 15
T o drink
L Oysters with Nduja Butter
L Mussels in Tomato Fennel Broth
DARK & STORMY
Rum 30ml
Lime juice
Ginger beer
Lime to garnish
Add rum and lime juice to a tall glass filled with ice. Top with ginger beer. Garnish with a fresh wheel of lime. Serves 1.
WHITE RUSSIAN
Baileys 30ml
Vodka 30ml
Espresso Shot
Pour espresso shot into a glass. Add an ice cube. Pour vodka over ice. Pour baileys as the top layer. Garnish with coffee beans. Serves 1.
BLOOD ORANGE GIN
Blood Orange Gin 30ml
Tonic Water
Blood Orange Wheel to garnish
Add blood orange gin, or any citrus gin alternative, to a glass, over ice. Top with your tonic water of preference. Garnish with a dehydrated orange wheel. Serves 1.
APPLE MARTINI
Vodka 30ml
Green Apple Schnapps 30ml
Lemon juice 15ml
Apple slice to garnish
Filled with ice cubes, pour the vodka, apple schnapps and lemon juice into the glass. Shake well. Strain into a chilled glass. Garnish with an apple slice. Serves 1.
NEGRONI
Dry Gin 30ml
Campari 30ml
Sweet Vermouth 30ml
Orange slice to garnish
Combine gin, campari and sweet vermouth into a glass. Add ice and stir to chill. Garnish with orange slices. Serves 1.
As the days fall cooler, it’s time to swap out the spritzes and turn to something bolder, comforting and a little more indulgent. Perfect for dinner parties, weekend gatherings or simply treating yourself after a long week, we shake and stir our way through winter’s seasonal ingredients to create six cocktails that will have you wanting another.
GIN SOUR
Gin 30ml
Lemon juice 15ml
Sugar syrup 10ml
Egg white
Add gin, lemon juice, sugar syrup and egg whites into a shaker. Dry shake well. Add ice and shake again.
Strain into a glass. Serves 1.
To gather the ingredients for our winter cocktails, head to your nearest Local Cellars.
localcellars.com
Cocktail Ideas
Chicken GREEK TrayBake
SERVES 6
PREP TIME - 15 MINS
COOKING TIME - 40 MINS
GLUTEN FREE
INGREDIENTS
6 chicken thighs, bone-in, skin on
250g cocktail potatoes, halved
4 tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
1 tsp dried oregano
Sea salt & cracked black pepper
2 small zucchinis, sliced
12 cherry tomatoes
1 yellow capsicum, cut into 2 cm pieces
½ red onion, cut into wedges
1 3 cup pitted Kalamata olives
100g Greek feta
DRESSING
¼ cup lemon juice
1 garlic clove, finely chopped
1 tsp dried oregano
½ tsp sea salt
½ tsp black pepper
½ cup olive oil
METHOD
1. Preheat oven to 220°C. Pat the chicken dry with a paper towel. Place into a large bowl, add 2 tablespoons of olive oil and spices and mix well, rubbing the seasoning under the skin. Add potatoes and mix to coat in oil.
2. Place chicken and potatoes onto a baking paper lined oven tray and roast for 20 minutes.
3. Remove from the oven, add the vegetables and olives, drizzle with remaining olive oil, season and roast for a further 20 minutes.
4. Whisk dressing ingredients in a small bowl until combined.
5. To serve, crumble over the feta and drizzle with the dressing.
Presents lively flavours of ripe melon, citrus, and green apple, with hints of toasted oak and vanilla, offering a smooth, balanced texture and a crisp, refreshing finish.
Pork&Beef Lasagna H
SERVES 12
PREP TIME - 30 MINS
COOKING TIME - 2 HOURS & 30 MINS
Perfect Bakes3C
INGREDIENTS
RAGU
2 tbsp olive oil
2 onions, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
4 garlic cloves, finely chopped
2 tsp dried oregano
1kg beef mince
500g Italian pork sausage, casings removed
3 tinned tomatoes, 400g
1 3 cup tomato paste
250ml red wine
2 bay leaves
Sea salt & cracked black pepper
BECHAMEL
75g butter
150g plain flour
750ml milk
Pinch of nutmeg
1½ cups Perfect Italiano Perfect Bakes
TO ASSEMBLE
2 packets fresh lasagna sheets, 375g
6 cups spinach leaves
1 cup Perfect Italiano Perfect Bakes
2 tbsp chopped parsley
METHOD
1. Heat a large, heavy based saucepan over medium heat. Add olive oil, onion, carrots, celery, garlic and oregano and sauté for 10 minutes.
2. Add beef mince and sausage, break up with a wooden spoon and cook until browned.
3. Add remaining ingredients and bring to the boil. Cover and simmer for 2 hours, stirring occasionally and adding a little water if required.
4. For bechamel, melt butter in a medium saucepan, add flour, stir to mix through and cook until sandy in colour and texture.
5. Gradually pour in the milk, whisking continuously until smooth, and cook until thickened.
6. Remove from the heat and whisk in nutmeg and cheese.
7. Preheat oven to 180°C. Bring a full kettle to the boil, place spinach into a large bowl and pour over the boiling water. Allow to stand for a minute, drain, cool down in running water, then squeeze out excess water through a cheesecloth.
8. Place a little ragu into the base of a 36x25x8cm lasagna dish, followed by a layer of lasagna sheets.
9. Spread 3 cups of ragu on top of the pasta and drizzle with béchamel. Continue for five more layers, adding a layer of spinach in the second and fourth layer.
10. Top the lasagna with cheese and bake for 25-30 minutes.
T o drink
11. Allow to rest for 15 minutes before portioning and serving. Sprinkle with chopped parsley.
Showcases rich flavours of dark plum, blackcurrant, and cassis, with hints of chocolate, and subtle oak, delivering a full-bodied, structured finish with refined tannins.
SERVES 4 - 6
PREP TIME - 15 MINS
COOKING TIME
1 HOUR & 30 MINS
DAIRY FREE
INGREDIENTS
500g lamb shoulder, cut into 2cm cubes
2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tbsp finely chopped rosemary
¼ cup tomato paste
250ml stout
500ml chicken stock
2 tbsp Worcestershire sauce
1 bay leaf
Sea salt & cracked black pepper
3 small carrots, peeled & thickly cut
3 small parsnip, peeled & thickly cut
2 tbsp plain flour
500g small potatoes, very thinly sliced
1 tbsp melted butter
½ tsp dried thyme
METHOD
1. Heat a dutch oven over medium/high heat. Add 1 tablespoon of oil and half the lamb, season with salt and pepper, fry until browned, set aside and repeat with the remaining lamb.
2. Add onion, garlic and rosemary to the pan and sauté until softened.
3. Return the lamb to the pan, add tomato paste, stout, stock, Worcestershire, bay leaf and seasoning. Bring to the boil, cover with a lid and simmer for 30 minutes. Preheat oven to 180°C.
4. Dissolve flour with a little of the sauce from the lamb in a small bowl. Add to the casserole and simmer until thickened.
5. Add carrots and parsnips, taste the sauce and adjust seasoning if required.
6. Either leave the lamb in the dutch oven or transfer to an oven safe casserole. Top with sliced potatoes, brush with butter and sprinkle with thyme.
7. Bake for one hour or until the potatoes are tender and golden.
8. Allow to rest for 10 minutes before serving.
Offers bright flavours of cherry, raspberry, and strawberry, complemented by earthy undertones and a touch of spice, delivering a silky texture and a smooth, elegant finish.
Lamb&StoutHotPot
L Cauliflower Steaks
SERVES 4
PREP TIME 20 MINS
COOKING TIME 30 MINS
VEGETARIAN
GLUTEN FREE
INGREDIENTS
1 large cauliflower, cut into 3 or 4 thick steaks
2 tbsp olive oil
Sea salt & cracked black pepper
GARLIC SAUCE
6 large garlic cloves
1 tsp sea salt
Juice of 1 lemon
1½ cups vegetable oil
4 tbsp iced water
¼ cup yogurt
BROWN BUTTER
100g salted butter
½ tsp paprika
½ tsp cumin
SPRING ONION & CORIANDER SALSA
1 spring onion, finely sliced
1 green chilli, finely chopped
½ cup coriander
leaves, roughly chopped
Juice & zest from 1 lime
TO SERVE
Store bought crispy chickpeas, crushed Lime
METHOD
1. Preheat oven to 200°C. Place cauliflower onto a baking paper lined oven tray. Brush with olive oil, season with salt and pepper and roast for 15 minutes. Turn over the cauliflower and roast for a further 15 minutes.
2. Meanwhile, make the garlic sauce. Place garlic and salt in a small food processor, blitz until a paste forms. Drizzle in half of the oil, followed by half of the water and repeat with the remaining oil and water, continuing to blitz until a light and creamy sauce forms.
3. Transfer to a bowl and fold through yogurt.
4. For the brown butter, melt butter in a small saucepan over medium heat. Continue to cook until nut brown. Remove from the heat and stir through the spices.
5. Mix the ingredients for the salsa in a small bowl.
6. To serve, place cauliflower steaks onto a serving plate. Drizzle over garlic sauce, followed by brown butter.
7. Top with salsa, chickpeas and lime on the side.
The Rite Choice for every occasion
Barramundi Curry F Sri Lankan
METHOD
SERVES 4
PREP TIME - 20 MINS
COOKING TIME - 20 MINS
GLUTEN FREE
DAIRY FREE
INGREDIENTS
750g barramundi fillets, skin on
½ tsp turmeric
1 tbsp vegetable oil
½ onion, finely chopped
1 lemongrass stalk, white part
8 curry leaves + extra to garnish
4 tbsp curry powder*
1 tomato, roughly chopped
400ml coconut milk
2 tbsp fish sauce
1 tbsp brown sugar
2 tsp tamarind paste
Juice of 1 lime
CURRY POWDER*
3 dried chillies
1 cinnamon stick
1 tbsp rice
2 tbsp desiccated coconut
2 tbsp cumin seeds
4 tbsp coriander seeds
1 tbsp fennel seeds
2 tbsp black peppercorns
1 tbsp mustard seeds
2 cloves
1. For curry powder, place all the ingredients into a dry frypan over medium heat and cook until toasted and fragrant.
2. Allow to cool before grinding in a coffee grinder.
3. Portion barramundi into 80-100g pieces, place into a bowl, sprinkle with turmeric and toss to coat.
4. Heat a large, deep frypan over medium/high heat, add oil and onion and sauté until softened.
5. Add lemongrass and curry leaves and sauté for 2 minutes.
6. Add curry powder and sauté for 1 minute.
7. Add tomato, coconut milk, fish sauce, sugar and tamarind paste, bring to the boil and simmer for 5 minutes.
8. Add barramundi skin side up and simmer for 3 minutes.
9. For crisp skin, place under grill for 2 minutes (otherwise, simmer for a further 2 minutes).
10. Stir through fresh lime juice, garnish with curry leaves and serve steamed rice on the side.
Scotch Fillet with Pumpkin Miso ButterL
METHOD
SERVES 3 - 4
PREP TIME - 10 MINS
COOKING TIME - 20 MINS
GLUTEN FREE
INGREDIENTS
2 scotch fillets, 250g each
1 tbsp olive oil
Sea salt & cracked black pepper
400g Kent pumpkin, cut into thin wedges
1 onion, cut into wedges
2 cups kale leaves
MISO BUTTER
1 tbsp white miso
100g butter, at room temperature
1 garlic clove, finely chopped
1. For miso butter, mix ingredients in a small bowl until combined and set aside.
2. Heat a large cast iron pan over high heat, season the steaks and rub with oil.
3. Cook steaks for 3 minutes on both sides (for medium). Place a tablespoon of miso butter on each steak and set aside to rest, covered with foil.
4. Add pumpkin and onion to the pan, lowering heat to medium. Turn over when browned on one side. Add kale, cover with a lid and cook for 5 minutes or until tender.
5. Portion steak and serve on a board with the vegetables and extra miso butter on the side.
Offers bold flavours of dark cherry, blackberry, and plum, with hints of spice, licorice, and subtle oak, delivering a full-bodied, rich texture and a smooth, long finish.
MushroomRisottoH
INGREDIENTS
2 tbsp olive oil
80g butter
1 leek
2 garlic cloves, finely chopped
1 tbsp thyme leaves
400g assorted mushrooms, roughly chopped
1½ cups arborio or carnaroli rice
1 3 cup white wine
6 cups vegetable stock
1 3 cup grated parmesan + extra for serving
Sea salt & cracked black pepper
SAUTÉED MUSHROOMS
1 tbsp olive oil
100g assorted mushrooms, slices
4 thyme sprigs
METHOD
1. Heat a large, heavy based shallow pan over medium heat. Add oil and half the butter. When melted add leek, garlic and thyme and sauté until softened.
2. Add mushrooms and sauté for 5 minutes.
3. Add rice, stir well and cook for 2 minutes.
4. Add wine and cook until almost evaporated.
5. Add a cup of stock, season with salt and pepper and simmer until almost absorbed, stirring occasionally.
6. Continue adding stock a cup at a time until the rice is cooked. Add parmesan and remaining butter and stir vigorously until creamy. Cover and set aside.
7. Heat a small frypan over medium heat. Add olive oil, mushrooms and thyme. Sauté until golden and season with salt and pepper.
8. Serve risotto topped with sautéed mushrooms and grated parmesan.
SERVES 4
PREP TIME - 20 MINS
COOKING TIME - 40 MINS
VEGETARIAN
GLUTEN FREE
Pulled Pork
FSERVES 6 - 8
PREP TIME 10 MINS
COOKING TIME 3 HOURS & 20 MINS
DAIRY FREE
INGREDIENTS
2kg pork shoulder, trimmed of excess fat
375ml beer
DRY RUB
1 tbsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tbsp sea salt
1 tsp black pepper
BBQ SAUCE
1½ cups tomato sauce
¼ cup brown sugar
¼ cup dijon mustard
1 3 cup apple cider vinegar
2 tbsp Worcestershire sauce
TO SERVE
Tortilla
Shredded red cabbage
Tomato salsa
Coriander
METHOD
1. Mix together dry rub ingredients in a small bowl, rub over pork and refrigerate overnight.
2. Preheat oven to 150°C. Place pork into a dutch oven into which it fits snugly. Pour over beer, cover with lid and bake for 3 hours, basting every hour.
3. Remove lid, increase oven to 180°C and bake for 20 minutes or until a crust forms.
4. Meanwhile, whisk together bbq sauce ingredients in a small saucepan until combined and simmer for 5 minutes over low heat.
5. Add pork dripping to the bbq sauce and shred the pork with two forks, ensuring it is not too fine.
6. Pour over the bbq sauce and mix through.
7. Serve as part of a shared taco meal with warmed tortillas, shredded cabbage, salsa and coriander.
Blends vibrant flavours of ripe raspberry, blackberry, and plum with hints of spice, herbs, and subtle oak, offering a medium-bodied, smooth texture and a balanced, lively finish.
GLUTEN FREE (IF SERVED WITH CORN TORTILLAS)
MAKES 12 - 15
PREP TIME - 20 MINS
COOKING TIME - 3 MINS
VEGETARIAN
INGREDIENTS
Leftover mushroom risotto
(half of recipe, see page 32)
1 3 cup plain flour
1 egg
½ cup milk
1 cup panko breadcrumbs
Vegetable oil for frying
Perfect Italiano grated parmesan, to serve
SALSA VERDE
2 cups parsley leaves
½ garlic clove
1 tbsp capers
1 tbsp chopped gherkin
1 tsp dijon mustard
¼ tsp salt
2 tsp white wine vinegar
¼ cup olive oil
leftover mushroom risotto H Mushroom Arancini
METHOD
1. For salsa verde, place all the ingredients in a small food processor and blitz until a smooth paste forms.
2. Roll leftover risotto into walnut sized balls.
3. Preheat frying oil to 180°C. Set up a crumbing stationflour in a bowl, egg and milk whisked together in bowl and panko in a bowl.
4. Working with 2-3 balls at a time, roll in the flour to coat, followed by coating in the egg mixture and finally rolling in breadcrumbs.
5. Fry arancini until golden, crunchy and heated through, 2-3 minutes.
6. Drain on paper towel before serving with salsa verde and Perfect Italiano grated parmesan on the side.
MAKES 4
PREP TIME - 10 MINS
COOKING TIME - 2 MINS
DAIRY FREE
INGREDIENTS
Leftover pulled pork
(half of recipe, see page 35)
1 cup kimchi, roughly chopped
4 brioche buns
½ cup coriander leaves
GOCHUJANG MAYONNAISE
½ cup Kewpie mayonnaise
1 tbsp gochujang
1 tbsp lime juice
leftover pulled pork H Pulled Pork Sliders korean
Offers a crisp and refreshing taste, with fruity esters, floral hops, and a mild bitterness. Its cloudy appearance and natural carbonation deliver a smooth, balanced flavour with a clean finish.
METHOD
1. Mix gochujang mayonnaise ingredients together in a small bowl.
2. Toast buns until the grill.
3. Microwave leftover pulled pork until hot.
4. To assemble, pile pulled pork onto the base of the brioche bun, top with kimchi, drizzle with mayonnaise, add coriander and place the brioche lid on top.
Introducing Earthwise: The Plant-Powered Cleaning Brand That’s Redefining Clean
At Foodland, we’re always on the look out for brands that make everyday living a little better—for you, your family, and the planet. That’s why we’re excited to introduce Earthwise, the plant-powered cleaning brand that’s redefining what it means to clean naturally.
Born in a humble garden shed in New Zealand back in 1967, Earthwise has grown into a trusted name in household cleaning. With over 50 years of experience, they’ve developed effective cleaning solutions made with carefully selected plant-based and naturally derived ingredients— giving you a way to keep your home clean without the use of harsh or unnecessary chemicals.
You may already know and love Earthwise for their high-performing Laundry Liquids, and now they’re making everyday kitchen clean-ups easier too with the launch of their brand-new Dish Liquid range. These hardworking formulas feature Micellar Cleaning Technology—a gentle yet effective innovation that cuts through grease and grime with ease, while staying kind to your hands.
Available in refreshing Orange & Eucalyptus and Lemon Fresh, the new Dish Liquids come in handy 500ml and family-sized 900ml bottles— perfect for any home.
Looking to freshen up your laundry routine? Earthwise Laundry Liquids continue to be a favourite, offering Orange & Eucalyptus and Sensitive (fragrance-free) options in both 2L and 4L sizes, and here’s something new to look forward to: Floral Fields, a beautiful new scent with soft lavender and botanical notes, will be arriving in stores soon. Keep your eyes peeled for this calming addition to the range!
With Earthwise, making a better choice for your home doesn’t have to be complicated. Their products are:
Plant-powered and tough on stains and grease
Free from added dyes, ammonia, and harsh ingredients
Dermatologically tested, vegan, and cruelty-free
Packaged in bottles made from 75% Australian recycled plastic
Fully recyclable and proudly made in Australia
Independently certified by GECA (Good Environmental Choice Australia)
Next time you’re shopping with us, make the wise choice—look out for Earthwise in the cleaning aisle and bring home a cleaner, greener way to care for your household.
To learn more, visit earthwise-australia.com
F 4 Ways Pumpkin
Winter has arrived and pumpkins take centre stage� From their naturally sweet flesh to their earthy richness, pumpkins offer endless possibilities for your winter cooking� For a pumpkin inspired meal, try our Scotch Fillet with Pumpkin & Miso Butter (p 31) Below, we explore four simple and delicious ways to cook, and use pumpkins to perfection�
1. ROAST
Cut your pumpkin into wedges or chips, toss with olive oil, and oven roast until golden and tender. Roasting enhances the natural sweetness and adds a rich flavour that compliments both savoury and sweet dishes.
3. BOIL
Mashed potato has met its match. Peel and cube your pumpkin, then boil in salted water until fork tender. Drain and steam dry before blending. Boiling pumpkin is quick, easy, and ideal for the filling of a pie, making pumpkin soup or puree for your little one.
2. GRILL
Slice your pumpkin into thick wedges, brush with oil, and grill until charred on each side. The grill brings out the deep, smoky notes of the vegetable, making it the perfect addition for main meals and hearty salads.
4. MAIN
Whilst pumpkins make the perfect side to compliment your protein, they are also a hero ingredient when it comes to vegetarian cooking. From silky risottos to gnocchi, curries, vibrant salads and pumpkin steaks, pumpkins offer colour, warmth, substance and versatility to any main meal.
&Lentil Salad Sweet Potato,Radicchio
SERVES 4 AS A SIDE OR 2 AS A MAIN MEAL
PREP TIME - 15 MINS
COOKING TIME - 15 MINS
VEGETARIAN
INGREDIENTS
2 small sweet potato, cut into 1cm rounds
2 tbsp olive oil
400g tinned lentils
1 royal gala apple, thinly sliced
1 cup radicchio leaves
1 cup baby spinach
2 tbsp pepita
2 tbsp dried cranberry
Sea salt & cracked black pepper
BLUE CHEESE DRESSING
¼ cup Greek yogurt
¼ cup mayonnaise
1 tbsp lemon juice
1 tbsp chopped chives
½ cup buttermilk
100g creamy blue cheese
Features vibrant flavours of lemon zest, green apple, and lime, with crisp minerality and floral notes, offering a fresh, zesty finish with bright acidity and refreshing balance.
METHOD
1. Preheat oven to 190°C. Place sweet potato rounds onto a baking paper lined tray in a single layer. Season with salt and pepper and drizzle with olive oil. Roast for 15 minutes or until tender.
GLUTEN FREE g T o drink
2. For the dressing, whisk together yogurt, mayonnaise, lemon juice, chives and buttermilk until combined, then stir through crumbled blue cheese.
3. Allow the sweet potato to cool slightly before tossing together with lentils, apple and salad leaves.
4. Pile onto a serving plate, scatter over pepitas and cranberries and drizzle generously with the dressing.
INGREDIENTS
1 orange, segmented
1 cup watercress
1 cup rocket
½ cup celery leaves
½ red onion, finely sliced
¼ cup pistachio, roughly chopped
2 tbsp dill leaves
Sea salt & cracked black pepper
PICKLED BEETROOT
1 bunch each baby regular, candy & golden beetroot, trimmed
1 cup caster sugar
1 cup white vinegar
1 tbsp mustard seeds
1 tbsp black peppercorns
3 bay leaves
HORSERADISH
VINAIGRETTE
2 tbsp jarred horseradish
1 tbsp dijon mustard
1 tsp honey
½ cup olive oil
METHOD
1. Place each variety of beetroot in a separate saucepan, covered in cold water.
2. Bring to the boil, cook until tender and set aside to cool slightly.
3. Rub off the skins (wearing disposable gloves with the regular beetroot to avoid staining) and place the beetroots in a separate glass jars, slicing them if necessary. Add the spices and bay leaves.
4. Bring the sugar and vinegar and one cup of water to the boil in a small saucepan.
5. Pour over the beetroot (they should be covered), seal, set aside to cool, then refrigerate.
SERVES 4 AS A SIDE
PREP TIME - 30 MINS
COOKING TIME - 30 MINS
VEGETARIAN
GLUTEN FREE
DAIRY FREE
6. For the vinaigrette, whisk together horseradish, dijon and honey. Drizzle in olive oil, whisking continuously, until combined. Season with salt and pepper.
7. To serve, thinly slice two of each beetroot variety and toss with orange, watercress, rocket, celery leaves and red onion.
8. Pile onto a serving plate. Season with salt and pepper, sprinkle with pistachio and dress with vinaigrette.
Showcases flavours of ripe cherry, raspberry, and red plum, with subtle earthy undertones and soft oak spice, offering a smooth, velvety texture and a refined, lingering finish.
T o drink
PickledBeetroot & OrangeSalad
Roasted Baby F Carrots
SERVES 4
PREP TIME - 20 MINS
COOKING TIME - 20 MINS
VEGETARIAN
GLUTEN FREE
with Whipped Feta
INGREDIENTS
2 bunches assorted baby carrots, scrubbed well
2 tbsp olive oil
Sea salt & cracked black pepper
1 tbsp honey
CARROT TOP GREMOLATA
½ cup carrots tops, finely chopped
1 garlic clove, finely chopped
Zest from 1 lemon
WHIPPED FETA
100g danish feta
100g cream cheese
1 tbsp olive oil
METHOD
1. Preheat oven to 190°C. Place carrots onto a baking paper lined tray. Drizzle with olive oil, season with salt and pepper and roast for 20 minutes or until tender.
2. For the gremolata, place carrot tops, garlic and lemon zest in a small bowl and mix to combine.
3. For whipped feta, place feta and cream cheese into a small food processor and blitz until smooth.
4. With the motor running, drizzle in the olive oil and blitz until combined.
5. Transfer to a piping bag and place in the refrigerator.
6. Serve carrots at room temperature topped with whipped feta, sprinkled with gremolata and drizzled with honey.
CREAMY POTATO SALAD
Recipe by Callum Hann
30 4 Easy
INGREDIENTS
1.5kg Mitolo Family Farms Low Carb
Potatoes, peeled and cut into bite-sized pieces
1/3 cup reduced-fat Greek yoghurt
2 tbsp Dijon mustard
¼ cup Capers
1 tbsp Olive oil, plus 2 tablespoons extra
1/2 Lemon, zested then juiced
Pinch of salt
1/4 bunch Dill, roughly chopped
2 radishes, thinly sliced
½ red onion, thinly sliced
¼ bunch Parsley, leaves picked
METHOD
1. Place potatoes into a large saucepan and fill with enough water to cover. Bring to a simmer and cook for 15 minutes or until a knife can be easily inserted into the potato. Drain in a colander and set aside.
2. Meanwhile, prepare the dressing in a small bowl by stirring together Greek yoghurt, mustard, half the capers, one tablespoon olive oil, the zest and juice of one lemon, a pinch of salt and half the chopped dill.
3. While the potatoes are still hot, stir through the dressing until potatoes are evenly coated.
4. Add potatoes to a serving platter and scatter over radish, red onion, the remaining capers and dill and parsley leaves. Finish with a drizzle of olive oil to serve.
AVAILABLE IN LOW CARB, MASHING & CHIPPING 1.5KG BAGS FROM SELECTED INDEPENDENT SUPERMARKETS
Banana Pudding Caramel Self Saucing F
SERVES 8 - 10
PREP TIME - 20 MINS
COOKING TIME - 40 MINS
INGREDIENTS
150g pitted medjool dates, chopped
100g butter, softened + extra to butter dish
300g brown sugar
4 medium bananas, very ripe
3 eggs
250g self raising flour 200ml thickened cream
TO SERVE ¼ cup chopped walnuts Vanilla ice cream
METHOD
1. Place dates into a small bowl and pour over 150ml of boiling water. Set aside for 15 minutes and blitz with a stick blender until smooth. Set aside.
2. Place two and half bananas in the bowl of a stand mixer and mash using the paddle attachment (set aside one and a half bananas, cut lengthways, to garnish pudding). Set aside banana puree.
3. Butter a 2L capacity baking dish and preheat oven to 160°C.
4. Beat together butter and 100g of brown sugar until light and fluffy.
5. Add eggs, one at a time, and beat until mixed through.
6. Add date and banana purees, mix through and fold through flour until combined.
7. Place remaining brown sugar, cream and 200ml of water into a small saucepan and simmer until sugar dissolves.
8. Pour batter into the prepared baking dish. Arrange 3 bananas halves on top of the batter and gently pour over the cream mixture.
9. Bake for 30-40 minutes or until golden.
10. Serve scattered with walnuts and scoops of ice cream.
&Almond Galette Rhubarb L
SERVES 4 - 6
PREP TIME 20 MINS
COOKING TIME 30 MINS
INGREDIENTS
PASTRY
200g plain flour
25g raw caster sugar
Pinch of salt
115g cold butter, diced
60ml ice cold water
1 egg, beaten
2 tbsp demerara sugar
FILLING
350g rhubarb, cut into 4cm lengths
1 3 cup raw caster sugar
40g almond meal
25g caster sugar
TO SERVE
Zest from 1 orange
2 tbsp raw caster sugar
Double cream
METHOD
1. For pastry, place flour, sugar and salt into a medium bowl and whisk to combine.
2. Add butter and rub in with fingertips until it resembles coarse crumbs.
3. Add water, bring together until a dough forms, flatten to
a disc, wrap in glad wrap and refrigerate for at least 1 hour.
4. Mix together rhubarb and sugar in a medium bowl. Set aside, mixing occasionally.
5. Mix together almond meal and sugar in a small bowl.
6. Place the dough between two sheets of baking paper and roll out to a rough circle, 30cm in diameter.
7. Place onto a baking tray. Remove the top piece of baking paper, sprinkle with almond mix, leaving a 3cm border.
8. Top with rhubarb. Gently fold over the dough to form a crust. Brush the crust with beaten egg and sprinkle with demerara sugar.
9. Refrigerate the galette while the oven preheats to 200°C.
10. Meanwhile, mix together orange zest and sugar in a small bowl.
11. Bake the galette for 30-35 mins, or until the rhubarb is cooked and the crust is golden.
12. Allow to cool slightly before serving with double cream and sprinkle with orange sugar.
Offers lively flavours of green apple, pear, and citrus, with delicate floral notes and a hint of honey, delivering a crisp, refreshing effervescence and a clean, vibrant finish.
T o drink
Olga and George Ujvary first introduced their traditional homemade Chevapchichis at their charcoal-grill restaurant in the 1970s.
Before long, Grandma Olga and Grandpa George Senior were answering persistent knocks at the kitchen’s back door, as word spread, and people started lining up for takeaway Beef Chevapchichis.
Recognising demand, Olga’s Fine Foods, named after Olga Ujvary, was born. For over four decades, Olga’s has continued to share great-tasting food that families can’t get enough of.
Olga’s Fine Foods is an Australian family business, famous for their iconic Beef Chevapchichis and Chicken Patties. Made from 100% Australian premium meats, these award-winning creations combine the family’s secret blend of herbs and spices.
Olga’s Fine Foods was the first in Australia to sell Beef Chevapchichis to supermarkets in the 1970s, and they recently celebrated 50 years of their most guarded family recipe.
“When I think back to my childhood, I still remember walking into a supermarket with [my Mother] when I was 8 years old, and seeing her name on the shelves and being so proud of her” says George Ujvary, the Managing Director of Olga’s Fine Foods.
Earlier this year, the Honourable Peter Malinauskas, Premier of South Australia, shared that his favourite Olga’s Fine Foods product was the Lamb Chevapchichi, which led to their relaunch in Foodland Supermarkets in January.
Olga’s Fine Foods offers a wide range of products, including chicken, beef and salmon patties, beef and lamb chevapchichis, chicken and beef schnitzels, lamb and chicken yiros, chicken koftas, beef chevi burgers, beef and chicken sausages and seasonings for meat, fish and vegetables. To taste the flavours for yourself, find Olga’s Fine Foods in your local Foodland.
Pear Crumble G MapleHazelnut
INGREDIENTS
PEARS
4 large beurre bosc pears
150ml maple syrup
80g butter CRUMBLE
60g caster sugar
60g roughly chopped hazelnuts
150g plain flour
50g oats
100g butter, melted CUSTARD
6 egg yolks
100g caster sugar
250ml milk
250ml thickened cream
Seeds from one vanilla bean METHOD
1. For the custard, place egg yolks and sugar into a medium bowl and whisk to combine.
2. Place milk, cream and vanilla in a medium saucepan. Bring to a simmer then pour into the egg yolk mix, whisking continuously until combined.
3. Pour the mix into the saucepan and cook over low/ medium heat until thickened, stirring continuously. Place into a container and refrigerate to chill.
4. Preheat oven to 160°C. Halve pears and remove core.
5. Place pears cut side down into a baking tray in which they fit snugly. Pour over maple syrup, dot with butter and roast until just softened, for about 30 minutes.
6. Meanwhile, make the crumble mix. Place sugar, hazelnuts, flour and oats in a medium bowl. Pour over melted butter and stir until combined.
7. Turn over the pears, place a heaped mound of crumble on top and bake for 40 minutes or until golden.
8. Serve with a drizzle of maple syrup and custard.
KersbrookHill,Riesling
Presents bright flavours of lime, green apple, and citrus blossom, with a touch of minerality and floral undertones, offering a crisp, refreshing finish with vibrant acidity.
MEET OUR FAMILIES
TheBrooklyn Park F
Family
Following their move to Adelaide in 2021, Smiti and Chander took over the Brooklyn Park store in September 2022. Since then, the sibling duo has built a sense of community, not only for their customers, but for themselves.
We sat down with Store Manager, Smiti, to talk about the community that she and Chander have created, and in turn, the support the business has received, and hear about their plans for their soon to be completed store renovations.
During COVID, Smiti was inspired by the community spirit of the supermarket workers, whether that be “helping with panic buying or managing stock and unhappy customers”. This experience inspired her to buy a supermarket as she “wanted to be a part of community service”. With no supermarket experience between them, Smiti and Chander set out to run their supermarket with community at the core of what they do. Their commitment to community has “come back tenfold in terms of love” with customers who visit “to just say hello”, “bring cookies for [them]”, or “introduce their children or grandchildren”. In difficult times, the local community has rallied behind Smiti and Chander - “they are always there to make us feel supported” and that is what “keeps us going”, Smiti says.
Staff
As for their staff, Smiti holds the same level of gratitude as she does her customers. Whilst some staff are members of Smiti and Chander’s family, Smiti expresses that “as soon as [a new staff member] joins, they are family”. Smiti employs 18 staff and her appreciation for each of them is clear - “they are absolutely amazing, she says, “I never feel like I am away from my home”. Smiti highlights that her staff are “customer orientated” and they each endeavour to give the customer a personalised experience, whether that be with a conversation, sourcing a product or going above and beyond to improve their day - “[our staff] always want to go that extra bit for us, for the team, and for the customer”, Smiti says.
Smiti highlights that her staff are “customer orientated” and they each endeavour to give the customer a personalised experience.
Store Refurbishments
When Smiti and Chander made the decision to invest in upgrading their store, they were faced with hesitation, however, when asked why they pursued the upgrade, giving back to the community was at the core. “We wanted to continue for our community and return the loyalty back to them... the ones who have always been there for us”, Smiti says. With the refurbishments already underway, Smiti has been grateful for the positive feedback and interest from customers - “those are the customers we are looking after”, she says. Smiti expresses that she “didn’t want [her customers] to miss out on all the perks and experiences of a new store”, and that the customers are excited that they “now have both”, a new store, and the same high quality customer service that Smiti, Chander and the team have created.
As for the refurbishments, Smiti and Chander are re-doing the floor of their shop and replacing all their fridges and freezes, which is expected to be completed by June. By the end of June, all shelving fixtures will be replaced, which will allow for electronic ticketing to be installed later in the year. Electronic ticketing will allow the store to remain competitive, have accurate pricing and to be environmentally friendly and time efficient, as the staff won’t need to print and manually change promotional tickets.
Whilst the workload and commitment of running her own business is high, Smiti highlights that the personal connection and sense of satisfaction is greater than any other job she has done. “After all the hurdles and obstacles, when I reflect on the journey, it makes me feel proud”, she says.
To see the newly refurbished store, visit Smiti and Chander at 289 Henley Beach Road.
Smiti Bhushan & Chander Bhanot
SA
Discover theBarossa with EXPLORING
Experience
MELBA’S CHOCOLATE AND CONFECTIONERY
Melba’s Chocolate and Confectionery in Angaston is a must-visit. Watch the chocolatiers do their thing, then peruse the shelves bursting with all their nostalgic treats for sale. Do it all while breathing in the heavenly scent of melted chocolate. I mean — what’s not to love?
BAROSSA VALLEY BALLOONING
For a truly unforgettable experience, book a flight with Barossa Valley Ballooning. Taking off at dawn from Seppeltsfield, you’ll drift over the patchwork of vineyards as the sun rises over the hills. It’s peaceful yet exhilarating, and hands down one of the most spectacular ways to see the Barossa in all its winter glory.
Wine, dine and have a good time this winter.
Rolling hills, rich heritage and a whole lot of deliciousness — the Barossa has certainly earned its place as one of South Australia’s top spots to wine, dine and explore.
Be it a romantic weekend for two, a family getaway or just a good excuse to eat and drink your way through some of SA’s best food and wine, winter is the perfect time to rug up and make some magical memories in this iconic region. Here are some of the places on our radar right now.
Melba’s Barossa
Explore Eat Drink
GUNDRY’S HILL LOOKOUT
Just outside the historic town of Kapunda, Gundry’s Hill Lookout offers sweeping views across the Barossa and beyond. It’s peaceful, picturesque and the perfect pit stop to roll out a picnic rug and take it all in. Hot tip: stock up on local cheese, crusty bread and other grazing goodies from Kapunda Foodland on your way. Trust us, snacks taste better with a view (and a view is better with snacks)!
BAROSSA ADVENTURE STATION
Over in Angaston, the Barossa Adventure Station is a hit with families. There’s a bit of everything here — zip lines, a skate park, nature play and climbing walls to wear the kids out (in the best possible way). When energy levels dip, Angaston Foodland is just around the corner. Grab a few supplies for a laid-back lunch in the park or treat the little adventurers to something sweet for the drive home.
FINE DINING: APPELLATION
Appellation at The Louise in Marananga is the place to go when you want to spoil yourself. The menu changes with the seasons and showcases the best of local produce, matched with exceptional Barossa wines. It’s elegant, intimate and ideal for a special night out.
RELAXED: EL ESTANCO
If relaxed vibes and seriously good food are more your style, El Estanco in Greenock has your name on it. With its Latin-inspired dishes, wood-fired everything and rustic-chic setting, it’s the kind of spot you’ll want to linger over a leisurely lunch — and then come back the next day for dinner!
FAMILY FRIENDLY: EMBER PIZZA
Ember Pizza in Nuriootpa hits the spot for families. Kids love the wood-oven pizzas, adults love the wine list and everyone loves the welcoming, laidback atmosphere. It’s casual dining done right… and makes a no-fuss option for dinner after a big day of exploring.
SEPPELTSFIELD WINES
There’s a reason Seppeltsfield Wines recently took out the crown for ‘Best Tourism Winery, Distillery and Brewery’ at the 2024 Qantas Tourism Australia Awards. This historic estate is not just stunning — it’s also home to some of the most iconic wines in the region. Take a tour, enjoy a tasting, or simply wander the grounds and soak in the atmosphere.
BAROSSA DISTILLING CO AT THE DISTILLERY
Prefer something botanical? Barossa Distilling Co at The Distillery in Nuriootpa is a great spot to sip on small-batch gins and creative cocktails. Set in an old brandy distillery, the space blends old-world charm with a modern twist and the drinks are as photogenic as they are delicious.
Stay
BIG4 BAROSSA TOURIST PARK
With a central location and a familyfriendly vibe, BIG4 Barossa Tourist Park in Nuriootpa is a brilliant choice. Whether you’re in a cabin, caravan or tent, you’ll find plenty of space, handy facilities and a tonne of kids entertainment to make your stay as fun as it is functional.
NOVOTEL
BAROSSA VALLEY RESORT
Want something a little more luxe? Novotel Barossa Valley Resort in Rowland Flat offers stunning vineyard views, an on-site spa and a golf course next door. It’s the perfect place to unwind in between all that food, wine and adventure.
If sipping, snacking, soaring, or simply soaking up the scenery tickles your fancy, the Barossa has everything you need for a winter escape. So, what are you waiting for? Rug up and run!
Seppeltsfield
Novotel Barossa Valley. Credit - Don Fuchs
Barossa Adventure Station
El Estanco
Winter’s here...
Stay Comfortable with Sorbent Thick & Large Tissues
As the temperatures drop and sniffle season sets in, there’s one comforting essential you’ll want within arm’s reach: Sorbent Thick & Large Tissues. At Foodland, we know that the little things make a big difference—especially when you’re under the weather or braving a chilly morning. That’s why we’re proud to stock Sorbent’s 95-pack tissues, the perfect companion for the colder months. Sorbent is a name Australians have trusted for generations, and for good reason. Their Thick & Large Tissues are designed with comfort and care in mind—made soft enough for sensitive noses, but strong enough to hold up when you need them most. Each tissue is generously sized, giving you more coverage and less mess, so you can get through winter feeling a little more human.
Whether it’s for cold and flu season, teary movie nights, or just everyday comfort, Sorbent’s 95pack offers excellent value and the quality you’ve come to expect. Plus, they’re conveniently sized to keep in the car, on your desk, or beside your bed— so you’re always prepared when the sniffles strike.
Why choose Sorbent Thick & Large Tissues?
• Soft and gentle on sensitive skin
• Thick and absorbent—no need to double up
• Larger tissue size for better coverage
• Trusted Australian brand
• Generous 95-pack—great value and convenience
So, as winter rolls in, don’t get caught empty-handed. Stock up on Sorbent Thick & Large Tissues at your local Foodland and stay one step ahead of the season. Because when the cold hits, comfort matters.
Meet the TEAM LOCAL CELLARS
Campbelltown
Owned by the Romeo’s family, Local Cellars Campbelltown is the one of the newest additions to the Local Cellars Group, having first opened its doors in December of last year. Located next door to Campbelltown Foodland, Local Cellars Campbelltown allows for customers to do a onestop shop for both their food and alcoholic beverages.
We chatted to Store Manager, Joe Jaunutis, to find out a bit about the store and how the community has responded to its recent opening.
Our Staff
Store Manager, Joe, has worked in the liquor industry for over 30 years, having worked for a major spirit company and in the wine industry and other liquor stores.
Joe employs three employees, Nick, Max and Tess, all who have experience working in the liquor industry too. When asked what Joe’s favourite pick is from the bottle shop, he says that he is “a big fan of the Dandelion Wines, and recommends their Shiraz, Sauvignon Blanc and Rose”.
Local Support
Since opening the Campbelltown store, the local community have “been ecstatic” as it has meant that customers have not needed to make two stops when doing their shopping. Joe says, “the support from the locals has been amazing and is continuing to grow each week”. The locals have also gravitated towards the weekly specials, which regularly span across a mixture of wine, spirits and beers.
The Local Cellars store has benefited from the late night and public holiday trading hours of Campbelltown Foodland, which has raised further awareness amongst local shoppers in the area. As word of mouth has spread and customer awareness has heightened, the Campbelltown store has experienced further increased levels of patronage.
Point of Differentiation
Having worked in the industry for many years and having serviced other liquor banner groups, Joe explains that Local Cellars’ point of difference is their ability to “mix up their product range on special [meaning that customers] don’t get the same specials every couple of weeks”.
Additionally, the modern fit out of the store has enticed customers, and the functional layout has allowed customers to freely move around, encouraging them to spend time perusing the range.
Joe Jaunutis, Store Manager
MINUTES
More Stores
Great Food Lives at
Angaston Foodland
57 Murray Street
Aldgate Foodland
232 Mount Barker Road
Athelstone Foodland
320 Gorge Road
Balaklava Foodland
13 Wallace Street
Balhannah Foodland
84 Onkaparinga Valley Road
Barmera Foodland
18 Barwell Avenue
Birdwood Foodland
20 Shannon Street
Bordertown North Foodland
110 North Terrace
Brighton Foodland
527 Brighton Road
Brooklyn Park Foodland
289 Henley Beach Road
Campbelltown Foodland
210 Lower North East Road
Ceduna Foodland
48 Poynton Street
Clare Foodland
250 Main North Road
Cleve Foodland
35 Main Street
Cowell Foodland
11 Main Street
Croydon Foodland
191 South Road
Crystal Brook Foodland
Bowman Street
Daw Park Foodland
530 Goodwood Road
Darlington Foodland
60 Seacombe Road
Erindale Foodland
363 Kensington Road
Eudunda Foodland
21 Bruce Street
Fairview Park Foodland
325 Hancock Road
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
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 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
Interstate Stores
Beryl Street Foodland
346 Beryl Street, Broken Hill, NSW
the aroma of baked bread There’s nothing like L
The Little Dough Co. crafts fresh, quality bread every day. We’re committed to bringing you freshly baked bread using only the best ingredients. Proudly made right here in South Australia and delivered daily into your local Foodland store.
Plus, every purchase supports the Good 4 Locals Foundation, helping communities thrive, one delicious loaf at a time.
