Foodland Mighty Magazine - Winter 2026

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WINTER 2026

4 WAYS WITH ROAST VEG • ONE POT & PAN • FRIDAY NIGHT FOOTY • LOCAL CELLARS COCKTAILS

Introducing Adelaide Hills Drinks Co. R in FOU RS U FLAVO

NEW PRODUCT ALERT:

Born in the Adelaide Hills, made for sharing.

Get ready to crack open something special.

Adelaide Hills Drinks Co. is hitting Foodland shelves with four bold, delicious flavours that bring the fun back to soft drinks.

Sarsaparilla The South Aussie classic Passion Tropical vibes Lemon Squash Zesty, old school goodness Orange Sunshine in a bottle

Each 1.25L bottle is designed to stand out on shelf and steal the show at the table.

Perfect for family dinners, weekend barbeques or when friends drop around unannounced., Adelaide Hills Drinks Co. delivers serious flavour at a value price. Every bottle sold supports the Good 4 Locals Foundation.

e m o c l e W

W

TO THE 2026 WINTER EDITION OF FOODLAND’S MIGHTY MAGAZINE!

inter is here and we’ve cranked up the heat for this Edition of the Mighty Magazine. Turn on the oven, fire up the slow cooker and heat up that stove, because we have a few tricks up our sleeve to level up your Winter meals.

This Edition showcases delicious recipes that highlight ‘What’s In Season’, such as Beetroot Risotto with Gorgonzola and Walnuts, and Strawberry and Rhubarb Cobbler. We also show you ‘4 Ways’ to cook with roast vegetables - think Green Minestrone, and Tomato, Fennel and Feta Pasta. Your weeknight meals will also get an upgrade with a series of easy and comforting ‘One Pot & Pan’ meals to see you through the cooler months, such as Spanish Chicken and Chorizo Rice, and Blanket Dumplings. To finish off the work week, ‘Friday Night Footy’ boasts a menu that the whole family will enjoy. We’re talking Chicken Birria Tacos, Cheeseburger Meatball Sub and Apple Fritters with Caramel and Ice Cream.

We’ll also give you an insight into how you can support children through embracing body positivity, with 2023 Australian of the Year, Taryn Brumfitt. With the help of the Jodi Lee Foundation, we educate you on a quiz that could save your life. Lastly, we’ll explore the Clare Valley region with Adelady and Hello SA on their top picks to eat, drink, stay and play.

General Manager Marketing Danielle Watts​​​​ Marketing Coordinator Olivia Psevdos​​​​ Parlàre Public Relations Sarah Parkyn G ​ raphic Designer Carolina Garzon​​​​ Styling & Food Photographer Brendan Homan Chef Natalie Homan

See you in Spring.

The Foodland Magazine Team

@foodlandsupermarkets @foodlandsa

Communit y News Foodland x Foodbank

International Women’s Day Long Lunch On Friday 6 March, Foodland celebrated International Women’s Day at Lot 100. The day was hosted by Foodland ambassadors, Lauren DeCesare and Hayley Pearson from Adelady and Hello SA. We were also joined by guest speakers Annie Harvey, an expert in emotional health and wellbeing, and a Gelotologist, and Dylan Holmes, Adelaide United A-League Women’s Midfielder and Matildas representative.

The theme of this event was ‘Balance the Scales’ and was an opportunity to reinforce a commitment to women’s equality.

Foodland x SALA Exhibition For the sixth year, Foodland is proud to partner with the South Australian Living Arts (SALA) Festival to showcase the ‘Food for the Soul’ Exhibition.

This Exhibition is a unique, in store Exhibition which features local South Australian artists within Foodland stores across the State. To discover participating stores, check out foodland.com.au. Foodland is also offering limited edition tote bags during the Exhibition, showcasing three designs from three talented South Australian artists.

Foodland partnered with Foodbank as part of their Back-to-School Campaign.

Foodland raised funds to feed Aussie kids in need through $2 and $5 meal tokens that were available to purchase at the supermarket checkout.

Over the course of the campaign, Foodland was proud to raise money to support Foodbank’s important initiative.

Meet this year’s tote bag artists!

Henry Cockington, Boomer Beach, Port Elliot SA, 2021

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Lisa Khan, Kami Ku Ngura. Kupa Piti, 2025

Louise Vadasz, Spider Gerberas, 2025

s t n e t n o CF P6

WHAT’S IN SEASON

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KANZI APPLES

P21

4 WAYS WITH ROAST VEG

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LOCAL CELLARS DRINKS

P35

ONE POT & PAN

P53

FRIDAY NIGHT FOOTY

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t’s no secret that Winter and hearty meals go hand in hand. The cooler weather provides the perfect conditions for growing all our favourite root vegetables, zingy citrus and excellent stewing and roasting fruits such as pears and rhubarb.

Let the vegetables take the limelight with crowd pleasers such as Leek Tarte Tatin with Kale Pesto, Potato Gnocchi with Winter Greens and Speck and Vegetarian Miso Ramen Noodles topped with Bok Choy, Mushrooms and Tofu. We love letting fresh produce get the royal treatment for our personal favourite, the Warm Winter Vegetable Grain Salad, which perfectly showcases sweet roasted pumpkin, carrots and brussel sprouts.

A low and slow cooked roast is a no brainer. In this Edition we’ll show you how to use in-season citrus to deliver sumptuous Slow Cooked Beef with Green Olives and Preserved Lemon Gremolata. On a sweeter note, citrus has another moment with our Orange, Almond and Cardamom Cake – a delicate and bright way to end a meal.

Winter gives us a chance to unwind, slow down and relax into the longer days and evenings. Let your produce do the heavy lifting and lean into warm and wholesome meals.

WHAT’S IN SEASON?

Winter

MightY Winter 2026 |

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LTIX MU

oil All Purpose Alf

METHOD 1. Preheat oven to 180°C. Wrap beetroot in Multix All Purpose Alfoil and roast for 45 minutes or until tender.

2. Allow to cool, then peel off skins and place into a blender with 500ml of stock and blend until a smooth puree forms.

3. Heat remaining stock in a saucepan until simmering gently.

SERVES 4 PREP TIME - 10 MINS COOKING TIME - 30 MINS

VEGETARIAN

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5. Add garlic and sauté for 2 minutes.

GLUTEN FREE

6. Add rice, stir to coat in oil and allow to cook for 2 minutes.

INGREDIENTS

7. Add red wine and allow to simmer until reduced by half.

300g beetroot 2L vegetable stock 2 tbsp olive oil 1 onion, finely diced 2 garlic cloves, finely chopped 300g arborio rice ¼ cup red wine 60g butter 80g grated parmesan 120g gorgonzola 80g chopped walnuts Baby beetroot leaves to garnish, optional

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4. Heat a large, heavy based deep pan over medium heat.

Add olive oil and onion and sauté until softened.

8. Add stock, a ladle at a time, allowing the rice to absorb before adding the next ladle.

9. Stir through beetroot puree and simmer until warmed through.

10. Add butter and parmesan, stir through, cover with a lid and set aside to rest for 5 minutes.

11. Serve risotto topped with gorgonzola, chopped walnuts and baby beetroot leaves, if using.

o t t o s i R t o o r Beet Walnuts with Gorgonzola

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i h c c o n G o Potat ck e p S s n e e r G r e t with Win

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SEE RECIPE ON PAGE 12

SEE RECIPE ON PAGE 12

n i t a T e t r a Leek T Pesto with Kale

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Potato GnoccSphecik

Leek TartePesTtao tin

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with Kale

with Winter Greens SERVES 4

SERVES 4

PREP TIME - 10 MINS

PREP TIME - 20 MINS

COOKING TIME - 45 MINS

COOKING TIME - 70 MINS VEGETARIAN

INGREDIENTS 300g speck (or bacon), cut into batons 1 leek, finely sliced 2 garlic cloves, finely sliced 4 cups assorted greens, roughly chopped 60g butter 1 3 cup shaved parmesan Sea salt & cracked black pepper

GNOCCHI 500g peeled potato 150g plain flour 1 egg 50g grated parmesan ½ tsp sea salt

METHOD 1. Cut potatoes into equally sized pieces and boil in salted water until tender.

7. Add the leek and garlic to the pan and cook until softened.

2. Drain, allow to steam until dry and pass through a ricer or mouli directly onto the kitchen bench in a mound.

8. Add greens and cook until wilted. Set aside and wipe frypan with paper towel.

3. Add flour, eggs, parmesan and salt and bring together to form a dough, taking care not to over mix.

9. Bring a large pot of salted water to the boil and cook the gnocchi until they float to the surface.

4. Divide the dough into 8 pieces and roll on a lightly floured bench to form ropes about 1.5cm in diameter.

10. Meanwhile, heat the frypan over medium/ high heat, add butter and cook until nut brown.

5. Cut the dough with a knife into 1.5cm lengths and place in a single layer on a floured tray.

11. Transfer the gnocchi to the frypan with a slotted spoon and cook until golden.

6. Heat a large frypan over medium heat, add speck and cook until beginning to crisp and the fat renders. Set aside to drain on paper towel, reserving 2 tablespoons of fat.

12. Add speck, greens mix, season with salt and pepper and toss to combine.

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13. Serve garnished with shaved parmesan.

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INGREDIENTS 4 leeks, cut lengthwise & thoroughly washed 3 tbsp olive oil 1 tbsp white wine vinegar 1 tbsp honey 1 tbsp Dijon mustard Sea salt & cracked black pepper 1 sheet puff pastry Thyme, to garnish

KALE PESTO 4 cups kale leaves 2 garlic cloves ¼ cup toasted pinenuts + extra to garnish 1 3 cup olive oil ¼ cup grated parmesan

METHOD 1. Preheat oven to 200°C. Line an oven tray with baking paper, coat the leeks with 2 tablespoons of olive oil and season with salt and pepper.

Place cut side down onto the tray and roast for 30 minutes until softened.

Set aside to cool.

7. Drain, cool under running cold water, squeeze out excess water, place into a food processor with garlic and pinenuts and blitz until a paste forms.

8. Drizzle in olive oil with the motor running and process 2. Mix the vinegar, honey and until combined. mustard in a small bowl.

9. Add parmesan 3. Brush a 20cm heavy and pulse until based oven proof frypan combined. with the remaining olive oil and pour in the vinegar 10. Allow the tart to mix. rest for 5 minutes before flipping onto 4. Cover the base of the pan a plate, ensuring with leeks, cut side down, it is slightly larger trimming if necessary. than the tart with 5. Top with the puff pastry, a lip to collect any prick with a fork and bake juices. for 40 minutes or until 11. Serve garnished golden. with kale pesto, 6. Meanwhile, for kale pesto, chopped pinenuts bring a pot of salted water and thyme. to the boil and cook the kale until just tender.

Kanzi® Apples,

Grown with Pride in the Adelaide Hills For the Ceravolo family, growing apples is a tradition spanning four generations. Since the 1950s, the family has been producing fruit in South Australia, with farms across the Adelaide Hills and Fleurieu Peninsula, and their main packing shed based in Ashton.

The family business began when great-grandfather Antonio Ceravolo Snr immigrated from Calabria, Italy in 1950 and established a humble market garden in the valleys of Ashton.

His hard work laid the foundation for the thriving and diversified business the family operates today.

sunshine help produce fruit with lunchboxes, salads, grazing platters outstanding flavour and freshness. or enjoying as an everyday snack.

The lifecycle of a Kanzi® apple begins in spring, when blossoms appear between September and October and are pollinated by bees. Over the summer months, the fruit develops and matures before being carefully handharvested from March through to April.

First planted by the Ceravolo family in 2009, Kanzi® apples have become a standout variety known for their crisp bite and balanced sweet-tangy flavour, inherited from their parent For growing Kanzi® apples, the varieties, Gala and Braeburn.

Adelaide Hills offers one of the best Kanzi® apples feature a vibrant climates in the world. Cool winters, red skin with a yellow background warm summers and fertile soils colour, along with juicy white flesh create ideal conditions for apple that stays fresher for longer once cultivation, while the crisp hills sliced, making them perfect for air, plentiful rainfall and abundant

For the Ceravolo family, every Kanzi® apple represents generations of knowledge, care and pride—grown locally in South Australia and enjoyed by families across the state. And when it comes to enjoying them at home, Tony Ceravolo says nothing beats a slice of his mum Josephine’s famous Kanzi® apple pie.

SERVES 4 - 6 PREP TIME - 10 MINS COOKING TIME - 45 MINS PESCATARIAN GLUTEN FREE

INGREDIENTS 250g macaroni 60g butter 1 3 cup flour 1½ cups milk 1 cup chicken or vegetable stock 2 tsp Dijon mustard ½ cup grated cheddar + extra for topping 4 skinless salmon fillets, cut into 2cm cubes 4 spring onion, thinly sliced 1 tbsp chopped dill + extra leaves to garnish 1½ cups peas 60g baby spinach 1 cup coarsely chopped cauliflower

METHOD 1. Preheat oven to 180°C. Cook macaroni 2 minutes less than packet instructions.

2. Melt butter over medium heat in a medium saucepan, add flour and cook for 2 minutes or until lightly toasted.

3. Gradually add milk and stock, whisking continuously, and simmer for 5 minutes.

4. Remove from heat and stir through mustard and cheddar.

5. Place macaroni, salmon, spring onion, dill, peas, spinach and cauliflower into a large bowl, pour over the sauce and mix to combine.

6. Transfer to a large baking dish and top with cheddar.

7. Bake for 30 minutes or until golden.

8. Allow to rest for 10 minutes before serving garnished with dill.

h c a n i p S , n o m l a S , r e w o l f i l u a C e k a B a t s a P & Pea 14

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& y r r e b w a S tr r e l b b o C R hubarb

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SEE RECIPE ON PAGE 18

d n o m l A , Orange e k a C m o m & Carda

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SEE RECIPE ON PAGE 18

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S trawberry & r e l b b o C b r a b u h R

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Orange, Almond & Cardamom Cake

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SERVES 4 - 6

SERVES 6 - 8

PREP TIME - 15 MINS

PREP TIME - 20 MINS

COOKING TIME - 30 MINS

COOKING TIME - 60 MINS DAIRY FREE

INGREDIENTS 250g strawberries, hulled & halved if large 1 tsp vanilla paste ½ cup caster sugar 2 tbsp cornflour 400g rhubarb, cut into 2cm lengths Runny cream, to serve

INGREDIENTS PASTRY 300g plain flour 1 tbsp baking powder 140g cold butter, cubed 140g golden caster sugar 1 egg 80ml milk + extra to brush 2 tbsp demerara sugar

METHOD

1 tsp cardamom ¼ cup flaked almonds 1 3 cup marmalade 1 rosemary sprig 1 orange, peeled & diced

METHOD

1. Place strawberries, vanilla, sugar and cornflour in a bowl.

Stir to combine and set aside for 15 minutes to allow juices to form.

2. Preheat oven to 180°C. Place strawberry mix and rhubarb in a shallow baking dish.

3. Place flour, baking powder and butter in a medium bowl and rub together to form a rough crumb.

4. Mix through caster sugar.

5. Whisk the egg and milk together in a small bowl, add to the flour mix and mix quickly until just

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2 small oranges 6 eggs 225g caster sugar 200g almond meal 50g polenta 25g self raising flour 2 tsp baking powder

combined to form a scone-like dough.

6. Turn out onto a floured bench and form into a disc 3cm thick.

7. Using a 5cm round cutter, cut into rounds and place on top of the fruit.

8. Brush the pastry with milk and sprinkle with demerara sugar.

9. Bake for 30 minutes or until golden and bubbling.

10. Allow to rest for 5 minutes before serving with runny cream.

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1. Place oranges in a medium saucepan.

Cover with water, bring to the boil, cover and simmer for 1 hour or until a skewer pierces the flesh with no resistance.

2. Blitz the oranges with a stick blender to form a rough puree (it should weigh about 300g).

3. Preheat the oven to 160°C and line a 22cm springform cake tin with baking paper.

4. Beat eggs and sugar until pale, add orange puree and mix through.

5. Fold through almond meal, polenta, selfraising flour, baking powder and cardamom.

6. Bake for 50-60 minutes, or until an inserted skewer comes out clean.

7. Meanwhile, toast almonds until golden, add marmalade and rosemary and warm through.

8. Allow cake to rest for 10 minutes before turning out onto a wire rack.

9. When cool, top with almond mix and garnish with orange pieces.

20017 PI Cheese Crimes Foodland Mighty Mag HP Ad - 137.5mmHx210mmW FA.indd 1

1/5/2026 11:38

O

NE FOODS ’S FI A LG

Chicken

SERVES 4 - 6 COOKING TIME - 30 MINS

INGREDIENTS 1 pack Olga’s Fine Foods Chicken Yiros 6 sheets filo pastry, thawed Olive oil or melted butter, for brushing 100g hummus ¼ cup cherry tomatoes, diced ¼ red capsicum, diced 50g feta, crumbled Small handful parsley, roughly chopped Salt and pepper, to taste 20

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METHOD

os Yir

n e k c i h C y p s i r C t r a T o l i F s o r i Y a

1. Preheat oven to 180°C (fan-forced).

Lightly grease a rectangular tart tin. Layer 6 sheets of filo pastry in the tin, brushing each one lightly with olive oil or melted butter.

Bake the filo tart shell for 10–12 minutes or until golden and crisp.

2. Meanwhile, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add Olga’s Fine Foods Chicken Yiros and cook for 8–10 minutes, stirring occasionally, until caramelised and golden.

with Hummus fet

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3. Spread a generous layer of hummus over the cooked filo base.

Scatter over the cooked chicken.

4. Top with diced tomato and capsicum. Finish with crumbled feta and chopped parsley, season to taste, and serve.

4 WAYS WITH ROAST VEG.

MightY Winter 2026 |

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Green e n o r t s e n i MJ SERVES 4 PREP TIME - 20 MINS COOKING TIME - 20 MINS VEGETARIAN

INGREDIENTS 1 bunch broccolini, cut into 2cm pieces 1 zucchini, cut into 2cm dice 400g green beans, cut into 2cm lengths 3 tbsp olive oil + extra to drizzle Sea salt & cracked black pepper 1 leek, sliced thinly 1.5L vegetable stock 400g cannellini beans ¼ cup pastina (soup noodles) 4 small bread rolls, halved

SERVES 4 PREP TIME - 30 MINS COOKING TIME - 40 MINS

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GARLIC BUTTER 1 garlic clove, minced 100g salted butter, softened 1 tbsp chopped parsley

METHOD 1. Preheat oven to 200°C. Toss or coat cut vegetables in 2 tablespoons of olive oil. Season with salt and pepper, and place onto a baking paper lined oven tray and roast for 15 minutes.

2. Meanwhile, heat remaining oil in a medium saucepan, add leek and sauté until softened.

3. Add stock, bring to the boil, add roasted vegetables, beans and pastina and simmer until pasta is cooked.

4. Meanwhile, mix garlic butter ingredients together in a small bowl.

5. Spread the bread roll halves with garlic butter and toast under a grill.

6. Serve soup drizzled with olive oil and garlic bread on the side.

MightY Winter 2026 |

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s m o o r h s u Mr ROASTED

a t n e l o P & s e g Sau sa WITH

INGREDIENTS 600g assorted mushrooms, cut into even sized pieces 12 sage leaves 6 oregano sprigs 2 tbsp olive oil Sea salt & cracked black pepper 4 Italian sausages 1 cup fine polenta 500ml chicken stock 500ml milk ¼ cup grated parmesan + extra to garnish

SALSA VERDE 2 garlic cloves 2 anchovy fillets 1 3 cup parsley leaves 1 tbsp capers ¼ cup olive oil

METHOD 1. For salsa verde, place garlic and anchovy in a mortar and pestle and pound to form a paste.

2. Add parsley and capers and pound until a rough paste forms.

3. Stir through olive oil.

Set aside.

4. Preheat oven to 200°C. Toss mushrooms in

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olive oil, season with salt and pepper, place onto a baking paper lined oven tray and roast for 20 minutes.

5. At the same time, place sausages on a second baking paper lined oven tray and roast for 20 minutes, turning over half way through.

6. Meanwhile, bring stock and milk to the boil in a medium, heavy based saucepan.

7. Rain in the polenta, whisking continuously, then simmer for 10 minutes, stirring frequently and adding a little water if it becomes too thick.

8. Stir through grated parmesan and season to taste.

9. To serve, pour polenta onto a serving plate, add sausages and roasted mushrooms.

10. Drizzle with salsa verde and sprinkle with grated parmesan.

SERVES 4 PREP TIME - 10 MINS COOKING TIME - 20 MINS

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INGREDIENTS 250g Brussel sprouts, halved if large 8 baby carrots, peeled 500g pumpkin, cut into 3cm pieces 1 red onion, cut into wedges 2 tbsp olive oil 2 cups cooked barley ¼ cup chopped parsley Sea salt & cracked black pepper 1 3 cup toasted pumpkin seeds 1 3 cup toasted hazelnuts 1 3 cup hummus

PITA CRISPS

DRESSING

2 pita bread 1 tbsp olive oil 1 tsp oregano

¼ cup mayonnaise ¼ cup olive oil 2 tbsp maple syrup 1 tbsp Dijon mustard 1 tbsp apple cider vinegar

METHOD 1. Preheat oven to 200°C. Place the Brussel sprouts, carrots, pumpkin and red onion in a large bowl.

2. Add olive oil, season with salt and pepper and place onto a Multix Non Stick Bake Paper lined oven tray.

3. Roast until browned and tender, for about 30 minutes.

4. Decrease the oven temperature to 180°C. Place pita onto an oven tray, brush with olive oil, sprinkle with oregano and salt and bake until crisp, for about 15 minutes.

5. Mix dressing ingredients in a small bowl.

6. Place vegetables in a large bowl, add barley, parsley and dressing and toss to mix through.

7. Transfer salad to a serving plate, add hummus to the side with roughly broken pita crisps.

8. Garnish with toasted pumpkin seeds and hazelnuts.

er

LTIX MU

p Pa Non Stick Bake

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Warm Winter

Vegetable d a l a S n i a GrJ

SERVES 4 PREP TIME - 15 MINS COOKING TIME - 30 MINS

VEGETARIAN DAIRY FREE

MightY Winter 2026 |

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Tomato, Fennel & Feta Pasta

SERVES 4

INGREDIENTS

METHOD

PREP TIME 15 MINS

2 fennel bulbs, thinly sliced & fronds reserved

1. Preheat oven to 200°C. Place fennel, garlic (cut side down) and

COOKING TIME 30 MINS VEGETARIAN

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1 garlic clove, halved horizontally 500g mixed cherry tomatoes ¼ cup olive oil ½ tsp chilli flakes Sea salt & cracked Black pepper 250g feta 400g cavatelli pasta ½ cup basil leaves

tomatoes into a roasting tray, add olive oil and chilli. Season with salt and pepper and roast for 20 minutes.

2. Add feta, spoon over some of the juices and bake for a further 10 minutes.

3. Meanwhile, cook pasta according to packet instructions.

4. Add pasta to the tray and mix through.

5. Serve garnished with fennel fronds and basil.

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STRAWBERRY SOUR

S’MORES MARTINI

60ml Prohibition Liquor Co. Original Gin 4 strawberries, quartered 30ml lemon juice 15ml sugar syrup 1 egg white Edible flowers and strawberry slice, to garnish

60ml Grey Goose Original Vodka 60ml chocolate liqueur 30ml thickened cream 4 Biscoff biscuits, crushed Toasted marshmallow, to garnish

Muddle strawberries, gin, lemon juice and sugar syrup in a cocktail shaker. Add egg white and shake until frothy. Add 1/2 cup of ice and shake vigorously. Strain into a chilled glass.

Garnish with edible flowers and a strawberry slice.

Add the vodka, chocolate liqueur and cream into a shaker half filled with ice and shake to combine.

Strain into a glass and garnish the top of the cocktail with crushed biscuit.

Pierce the marshmallow with a skewer and toast using a grill or kitchen torch, and use to garnish.

HOT TODDY

MULLED WINE

60ml 23rd Street Distillery Australian Whisky 30ml lemon juice 1 tbsp honey 1/3 cup hot water Cinnamon sticks and lemon slice, to garnish

1 bottle Penfolds Bin 28 Shiraz 1/4 cup St Agnes V.S Brandy 4 tbsp sugar 3 star anise 1 rosemary sprig ½ cup frozen cranberries

Add whisky to a glass.

Add the honey and lemon juice. Pour boiling water into the glass and mix the honey until it dissolves.

Garnish with cinnamon sticks and lemon.

Combine all ingredients in a saucepan and simmer for 10 minutes.

Serve warm.

MightY Winter 2026 | localcellars.com

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Crafted with Love.

Layered to Perfection.

Since 1960, Borg’s has been bringing the warmth of Mediterranean tradition into Australian homes.

What began as a family business crafting handmade Pastizzis has grown into one of Australia’s leading producers of frozen puff pastry, shortcrust sheets and filled finger foods, loved by families, entertainers and chefs alike.

NEW

Built on generations of care, Borg’s believes great food begins with great ingredients. Crafted with love using 100% Australian flour, our pastry is layered again and again to create its signature flaky texture, delicate lift and golden finish, with no artificial colours, flavours or preservatives, just like homemade.

From everyday favourites to impressive entertaining, Borg’s convenient and versatile pastry range now includes NEW Extra Flaky Puff Pastry with 50% more layers* for an even lighter, crispier finish at home.

NEW

Now available in a convenient single rolled sheet format: • Pre-rolled & ready to bake • One roll. Endless possibilities.

• No leftovers. No re-freezing. No waste.

Inspired by recipes passed down from Mrs Borg’s own kitchen, Borg’s products are made for the moments that bring people together, from comforting family dinners to beautifully effortless entertaining and celebrations.

Find us in the freezer. *50% more layers than Borg’s Original Puff Pastry

@borgcraft

ALOO BHAJI EASY

4 AS A SIDE 20MIN

AVAILABLE IN LOW CARB, MASHING, ROYAL BLUE & CHIPPING 1.5KG BAGS FROM SELECTED INDEPENDENT SUPERMARKETS

INGREDIENTS 1kg Low Carb Potatoes, diced into 2cm cubes 2 tbsp vegetable oil 2 tbsp butter ½ tsp sea salt 1 tsp curry powder ½ tsp turmeric 1 tsp cumin 1 tsp coriander ¼ cup yoghurt ½ green chilli, sliced For Fried Onion 1 onion, thinly sliced 2 tbsp vegetable oil 12 curry leaves 1 tsp mustard seeds

METHOD 1. Heat oil and butter in a large frypan over med-high heat, add potatoes and salt and fry until beginning to colour.

2. Add ½ cup of water, bring to a simmer, cover and cook for 10 minutes or until tender, adding a little more water if necessary.

3. Continue to fry until golden, add spices and cook for a further two minutes.

4. Meanwhile, heat oil in a medium frypan over high heat, add onion and fry until golden.

5. Add curry leaves and mustard seeds and fry until the leaves are crisp. Set aside on paper towel to drain.

6. Serve potatoes drizzled with yoghurt, topped with the fried onion mix and garnished with green chilli.

Fruit grown in the Lenswood Valley by family, turned into paste to accompany your favourite cheese

The Little Cheese Co. brings you delicious artisan Alpine cheeses from around the world, loved for their rich and nutty flavour.

C12oMmonttéhs

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Swis s Gru yère

French Raclee

ONE POT & PAN.

MightY Winter 2026 |

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SERVES 4 - 6 PREP TIME - 10 MINS COOKING TIME - 50 MINS

GLUTEN FREE DAIRY FREE

INGREDIENTS 6 chicken thighs, bone-in & skin-on Sea salt & cracked black pepper 4 tbsp olive oil 1 onion, finely diced 1 chorizo, sliced 1 red capsicum, diced 1 green capsicum, diced 2 garlic cloves, finely chopped 1 heaped tsp smoked paprika 1 tsp oregano 1 cup long grain rice 1 cup chicken stock ¾ cup tomato passata 2 tbsp roughly chopped parsley 1 lemon, cut into wedges

METHOD

5. Add garlic, paprika and oregano and sauté for 2 minutes.

1. Preheat oven to 180°C. Season the chicken with salt and pepper.

6. Add rice, stir through, add stock and passata and stir to combine.

2. Heat a large heavy based casserole dish (with a lid) over medium heat. Add 2 tablespoons of olive oil and seal the chicken on both sides, ensuring the skin side is golden. Set aside.

7. Place chicken on top, bring to a simmer, cover with the lid and bake for 25 minutes.

3. Add remaining oil to the pan, add onion and chorizo and sauté until the onion softens.

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4. Add red and green capsicum and sauté until softened.

8. Uncover and bake for a further 15 minutes.

9. Set aside to rest for 10 minutes before serving.

Garnish with parsley and lemon wedges.

n e k c i h C h s Spani e c i R o z i r o & ChJ

MONDAY

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Slow Cooked

Beef with s e v i l O n e Gre mon Preserved Le

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SERVES 4

METHOD

PREP TIME - 15 MINS

1. Preheat oven to 180°C. Heat a large, heavy based casserole over medium heat and season beef with salt and pepper.

COOKING TIME - 60 MINS

DAIRY FREE GLUTEN FREE

INGREDIENTS 1kg beef oyster blade steaks Sea salt & cracked black pepper 2 tbsp vegetable oil 1 onion, finely diced 4 garlic cloves, finely chopped 2 tsp Moroccan seasoning 1 tsp ground ginger 1 cinnamon stick ½ cup tomato passata 1½ cup beef stock 400g tinned chickpeas 1 bay leaf 4 shallots, halved 1 3 cup pitted green olives 1 tbsp sliced preserved lemon ¼ cup coriander leaves

2. Add oil to the pan and cook beef until browned on all sides. Set aside.

3. Add onion and sauté until softened.

4. Add garlic, spices and sauté for 2 minutes.

5. Add passata, stock, chickpeas, bay leaf and shallots, season with salt and pepper. Bring to the boil, add beef, cover with the lid and place in the oven for 45 minutes, or until the meat is tender.

6. Stir through olives and serve garnished with preserved lemon and coriander.

TUESDAY

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, i d n u m a r r a B

r ato &

Sweet Pot Eggplant Curry

SERVES 4 PREP TIME - 15 MINS COOKING TIME - 30 MINS PESCATARIAN GLUTEN FREE DAIRY FREE

INGREDIENTS 3 tbsp vegetable oil 350g eggplant, cut into 3 cm pieces 1 onion, finely diced 2 garlic cloves, minced 2 cm piece of ginger, grated 1 3 cup korma paste

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1 cinnamon stick 2 star anise 2 curry leaf sprigs 1 cup water 400ml coconut milk 500g sweet potato, peeled & cut into 3cm pieces 2 large barramundi fillets, cut into 3cm pieces

METHOD 1. Heat 2 tablespoons of oil in a large heavy based pan, add eggplant and fry until golden. Set aside.

2. Add remaining oil to the pan with the onion, garlic and ginger and sauté until fragrant.

3. Add korma paste and cook until fragrant.

4. Add spices, curry leaf, water and coconut. Bring to the boil, add sweet potato and simmer for 15 minutes.

5. Add eggplant and simmer for 10 minutes.

6. Add barramundi and simmer for 5 minutes.

WEDNESDAY

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s e l d o o N n Rame Vegetarian

H SERVES 4

PREP TIME - 10 MINS COOKING TIME - 20 MINS VEGETARIAN DAIRY FREE (depending on milk choice)

INGREDIENTS

METHOD

2 tbsp vegetable oil 2 shallots, finely chopped 2 garlic cloves, minced 4 tbsp tahini 2 tbsp peanut butter 2 tbsp soy sauce 1L vegetable stock 250ml milk of choice 2 bok choy, halved Kernels from 2 corn cobs 400g shitake mushroom 300g fresh egg noodles 1 sheet toasted seaweed 1 spring onion, finely sliced Crispy shallots

1. Crumble the tofu until it resembles minced meat.

TOFU SCRAMBLE 250g firm tofu 1 tbsp vegetable oil 1 garlic clove, minced 2 tsp minced ginger 2 tbsp kecap manis 1 tbsp miso paste

2. Heat 1 tablespoon of oil in a large, heavy based saucepan over medium heat, add garlic and ginger and sauté until fragrant.

3. Add tofu, kecap manis and miso and sauté for 5 minutes. Set aside.

4. Wipe out the pan with paper towel, add 2 tablespoons of oil, shallots and garlic and sauté until softened.

5. Add tahini, peanut butter, soy and chilli and stir to combine.

6. Gradually whisk in stock and milk, continuing to whisk until smooth.

7. Bring to the boil, add mushrooms and corn and simmer for 5 minutes.

8. Add noodles and bok choy and simmer for 2 minutes.

9. Serve soup garnished with seaweed, spring onion and crispy shallots.

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THURSDAY

MightY Winter 2026 |

43

FRIDAY

~B

lanket Dum

INGREDIENTS

SERVES 4 PREP TIME 10 MINS COOKING TIME 10 MINS DAIRY FREE 44

250g finely chopped cabbage 1 tsp salt 500g pork mince ¼ cup finely chopped chives 1 tsp minced ginger 2 garlic cloves, minced 1 tbsp light soy sauce 1 tbsp Shaoxing wine 1 tsp sesame oil ¼ tsp white pepper 1 tbsp vegetable oil 24 gyoza wrappers 1 bunch Chinese broccoli

foodlandsa.com.au

~ s p l i ng

TO SERVE Chilli crisp Soy sauce Toasted sesame Chopped chives

METHOD 1. Place cabbage and salt in a medium bowl and set aside for 15 minutes.

2. Place cabbage in a clean tea towel and squeeze out excess moisture.

3. Place pork, chives, cabbage, ginger, garlic, soy, sesame oil and pepper in a large

bowl and mix vigorously for 3 minutes until sticky.

4. Form into 20 golf ball sized balls.

5. Heat oil in a large non stick pan over medium heat.

Add meatballs and cover each with a gyoza wrapper, pressing gently to enclose.

6. Cook for 1-2 minutes or until the bases begin to colour.

7. Add ½ cup of water, add broccoli, and cover with a lid and steam for 8 minutes.

8. Remove lid and continue to cook until all the water has evaporated.

9. Serve immediately, drizzled with chilli oil and soy and sprinkled with sesame and chopped chives.

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EASY DINNER HACKS

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RAGU & CO If you’re chasing hearty, soul-warming food, look no further than Ragu & Co. This cosy little spot is all about generous, flavour-packed Italian food that feels like a big warm hug from nonna. The menu is contemporary but uncomplicated — just how it should be. Come hungry… you’ll want to try a bit of everything!

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Drink O’LEARY WALKER Perched high above the Clare Valley, O’Leary Walker delivers on both views and vino. Floor-to-ceiling windows frame the rolling vineyards, making it very easy to lose track of time over a tasting flight and gourmet platter. Known for their Rieslings and bold reds, it’s a must-stop for wine lovers looking to sip, swirl and soak it all in.

O’Leary Walker

SAWMILL GIN If gin’s your thing, Sawmill Gin will make your tastebuds sing. Set in a beautifully restored historic mill, this boutique distillery is all about small-batch spirits with serious character. Expect native botanicals, creative flavour profiles and tasting experiences guaranteed to leave a lasting impression. It’s the perfect switch-up from wine tasting (or a delicious addition to it)!

Stay

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Clare Hillside Apartments

Rolling vineyards, incredible experiences and oozing with country charm, Clare is the kind of place that instantly makes you slow down and breathe.

Whether you’re heading away for a weekend or just planning a day trip packed with great food and wine, here are our top picks to eat, drink, stay and play your way through Clare.

Play RIESLING TRAIL BIKE HIRE You really can’t visit Clare without jumping on a bike and hitting the Riesling Trail — it’s basically a rite of passage! With Clare Valley Cycle Hire, you can cruise along the scenic trail that winds through vineyards and passes through cellar doors and charming country towns. Stop whenever something catches your eye (which will be often). It’s fun, relaxed and one of the best ways to soak up the region.

Riesling Trail Bike Hire All photography by Adelady

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CLARE HILLSIDE APARTMENTS When it comes to where to rest your head, Clare Hillside Apartments is a winner. Think modern, self-contained stays with sweeping views across the valley — the kind you’ll want to wake up early for (with a coffee in hand, of course). It’s peaceful, private and perfectly positioned to explore everything Clare has to offer, while still feeling like your own little retreat away from it all.

From long cosy lunches to leisurely rides when the sun shows its face, and everything in between, Clare is the perfect excuse for an escape this winter.

100% AUSTRALIAN MADE TOMATOES Enjoy this bold, one-pan easy dinner built around crispy roast potatoes and juicy prawns simmered in a spicy Ardmona tomato base.

FIND THE RECIPE HERE

Feel the Gentle Touch with NEW Sorbent Dermacare Facial tissues are an everyday essential - but when your skin feels dry, irritated or sensitive, the one you choose really matters.

Introducing Sorbent DermaCare, a premium range designed to deliver Sorbent’s softest, strongest tissues, with extra care for delicate skin.

With 71% of adults identifying as having sensitive skin, it’s no surprise that frequent nose blowing, allergies and everyday use can lead to redness and discomfort. Sorbent DermaCare is dermatologically tested to help reduce irritation, making it a gentle choice when your skin needs it most.

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ELEVATE YOUR BEAUTY ESSENTIALS

21/4/2026 6:10 pm

FRIDAY NIGHT FOOTY.

MightY Winter 2026 |

53

TH E

r e g r u b e s e Che b u S l a b t a MeJ

AT LE ME CO. IL TT

ls

al atb e Beef & Pork M

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SEE RECIPE ON PAGE 56

Chicken s o c a T a i r r i BJ

SEE RECIPE ON PAGE 56

MightY Winter 2026 |

55

Cheeseburger tbal Sub MeaJ MAKES 5 PREP TIME - 10 MINS COOKING TIME - 20 MINS

INGREDIENTS 1 pack The Little Meat Co. Pork and Beef Meatballs 1 tbsp vegetable oil 5 brioche hotdog buns, top cut 5 slices burger cheese American mustard ½ small onion, finely diced 1 large gherkin, finely diced KETCHUP* ½ cup passata ¼ cup tomato paste ¼ cup water ¼ cup apple cider vinegar 2 tsp honey 1 tsp onion powder ½ tsp garlic powder Sea salt & cracked black pepper

Chicken ria Tacos BirJ

SERVES 4 PREP TIME 15 MINS COOKING TIME 60 MINS DAIRY FREE

INGREDIENTS

ADOBO SAUCE 1 tbsp vegetable oil 6 chicken thigh fillets 1 onion, halved 1 tbsp vegetable oil 2 tomatoes 8 tortillas 4 garlic cloves 1 cup grated mozzarella 2 tbsp chipotle ¼ cup tomato paste SPICE RUB 500ml chicken stock 1 tsp smoked paprika 1 tbsp apple cider 1 tsp oregano vinegar 1 tsp cumin TO SERVE ½ tsp sea salt Lime wedges Chunky tomato salsa

METHOD 1. Mix together spice rub ingredients in a medium bowl, add chicken and toss to coat.

2. Heat a frypan over medium heat, add oil, onion and tomatoes and cook until slightly blackened.

METHOD

3. Place in a blender with garlic, chipotle, tomato paste, stock and vinegar and blitz until smooth.

1. Heat vegetable oil in a large frypan, add meatballs and cook until browned. Set aside.

4. Heat the remaining oil in the pan and seal the chicken thighs.

2. Add ketchup ingredients to the frypan, stir the combine and bring to the boil.

5. Pour over the adobo sauce, bring to the boil and simmer, covered, for 45 minutes.

3.

Add meatballs and simmer for 15 minutes.

4.

Place cheese slices inside the cut of the hotdog buns and grill until melted.

5.

Add three sauce coated meatballs to each bun.

6.

Drizzle with mustard and top with chopped onion and gherkin.

*use store bought ketchup for a quicker option

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6. Remove the chicken, shred, place into a bowl and pour over a ladle of sauce.

7. Heat a large frypan over medium heat, dip one side of the tacos in the fat at the top of the braising liquid and add to the pan.

8. Top with chicken and mozzarella, fold over and fry until golden and crisp.

9. Serve immediately with the braising liquid on the side to dip into, and lime and salsa.

MAKES 2 PREP TIME - 20 MINS COOKING TIME - 10 MINS DAIRY FREE

METHOD 1. Heat 2 tablespoons of olive oil in a medium frypan. Add sliced onion and cook over medium heat until golden and caramelised.

2. Mix ingredients for campfire sauce in a small bowl.

3. Place cabbage, carrot and kale in a small bowl. Add 2 tablespoons of campfire sauce and mix to combine.

INGREDIENTS

S teak h c i w d n a S F

300g porterhouse 2 onions, finely sliced 3 tbsp olive oil ½ cup shredded red cabbage ½ cup grated carrot ½ finely cut kale Sea salt & cracked black pepper 4 large slices white bread handful potato crisps CAMPFIRE SAUCE ¾ cup mayonnaise ½ cup bbq sauce ½ tsp garlic powder ¼ tsp smoked paprika 1 tbsp lime juice

4. Brush the steak with remaining olive oil, season with salt and pepper and cook in a heavy based frypan until cooked to your liking. Allow to rest for 5 minutes before thinly slicing.

5. Toast bread and top two slices with caramelised onion, coleslaw and beef slices.

6. Drizzle beef with campfire sauce and add a layer of potato crisps.

7. Finish the sandwich with a slice of toasted bread, and serve.

MightY Winter 2026 |

57

MAKES 3 Twelve-Inch Pizzas PREP TIME - 30 MINS COOKING TIME - 10/40 MINS (depending on cooking method)

INGREDIENTS 1kg potatoes, unpeeled ¼ cup olive oil Sea salt & cracked black pepper 6 tbsp grated parmesan 150g nduja 200g bocconcini 1 tbsp picked rosemary DOUGH* 500g 00 strong flour + extra for stretching the dough 300g warm water 3g dry yeast 5g salt

it is coming to temperature and cook until just tender.

9. Increase domestic oven to its maximum temperature with a pizza stone placed on the bottom rack.

10. Place a handful of flour into a shallow bowl, gently turn out dough balls into the flour and turn over to coat in the flour.

11. Transfer the dough onto the kitchen bench and gently press the dough in the centre to form a flat, round disc.

METHOD 1. For pizza dough, place water into the bowl of a stand mixer fitted with a dough hook, sprinkle over the yeast and a third of the flour and mix to combine. Allow to sit for 5 minutes.

12. Pick up the dough, allowing gravity to stretch the dough, turning to stretch it out evenly, ensuring the edges remain airy and a little thicker.

2. Add remaining flour and salt, mix to combine over low speed, increase speed to medium and knead for 10 minutes.

14. Brush the dough with 1 tablespoon of olive oil (avoiding the rim) and scatter over parmesan.

3. Transfer the dough to an oiled bowl, cover with glad wrap and set aside to prove for 1 hour.

16. Place onto a pizza paddle, drizzle with olive oil, scatter over rosemary and transfer to the oven.

If using a pizza oven, the pizza will cook within 90-120 seconds, rotating the pizza frequently to ensure even cooking. Allow 8-10 minutes cooking time for a domestic oven.

4. Turn out the dough onto a floured bench, divide into three equal portions, form into balls and place into 1L capacity containers sprayed with olive oil.

5. Place into the refrigerator overnight.

6. Remove the dough balls 2 hours before cooking the pizzas.

7. Slice potatoes very thinly (a mandolin helps with this) and place on oven trays lined with baking paper, drizzle with olive oil and season with salt and pepper.

8. Place in a domestic oven preheated to 200°C or in a pizza oven while 58

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13. Continue to stretch until a 12-inch disc is formed.

15. Add overlapping slices of cooked potato, dollops of nduja and torn pieces of bocconcini.

17. Serve immediately. *use store bought dough for a quicker option

Potato & a z z i P a j u d N F

MightY Winter 2026 |

59

s r e t t i r F e l p p A m a e r C e c I & l me with Carar MAKES 12

METHOD

PREP TIME - 15 MINS

1. For caramel, place sugar in a medium, heavy based saucepan with 2 tablespoons of water over medium heat and cook until deeply golden in colour.

COOKING TIME - 60 MINS

INGREDIENTS 3 medium granny smith apples 1½ cups flour 1½ tsp baking powder 1 tsp salt 300ml soda water Vegetable oil for deep frying 1 cup caster sugar 1 tsp cinnamon Vanilla ice cream, to serve

WE S

CARAMEL SAUCE 200g caster sugar 90g Western Star Salted Butter 125ml Western Star Thickened Cream

3. Carefully add cream, stir with a rubber spatula until combined and allow to boil for 1 minute.

7. Heat a deep fryer (or heavy based saucepan filled halfway with oil) to 180°C. Working in batches, dip apple slices in the batter and fry until golden and crisp. Set aside on a wire rack set over a tray.

4. Set aside caramel to cool to room temperature.

8. Coat each of the fritters in the cinnamon sugar.

5. Place flour, baking powder and salt into a medium bowl.

9. Serve fritters while warm, drizzled with caramel and with a ball of vanilla ice cream.

2. Carefully add butter (as it will splutter), swirl to combine and cook for 2 minutes.

TM

STAR RN E T

re am

WE S

6. Mix together caster sugar and cinnamon in a small bowl.

STAR RN TE

ter But Salted

dC ene Thick

60

Whisk to combine then gradually add soda water, whisking until smooth.

foodlandsa.com.au

REAL FOOD, YOUR WAY. Mealtime isn’t one-size-fits-all.

Some dogs love it simple. Others want a little more. And sometimes, it’s about mixing things up.

With Nature’s Gift, every bowl is made with real, natural* ingredients-giving you the freedom to serve it your way.

SERVE IT

TOP IT

Simple, complete and nourishing.

Add texture and boost flavour.

The best of both worlds.

A balanced bowl of Nature’s Gift dry food.

Top with delicious meatballs for an extra layer of taste.

Mix kibble with wet food for a rich, hearty meal packed with flavour and variety.

*with added vitamins, minerals & other nutrients

MIX IT

Our real goodness just got better

GRAIN FREE RECIPE

VIBRANT SKIN AND COAT

IMMUNE SUPPORT

SUPPORTS A HEALTHY GUT & DIGESTION

For Real.

HELP MAINTAIN MUSCLE MASS

COMPLETE AND BALANCED FOR ALL BREEDS AND SIZES

Ma rry Me Chi cken es o t a Pot o a P Kung

e c i o h C e t i R The n o i s a c c o for every

For more recipes:

*25% lower in carbohydrates than the average raw potato listed in the AustNut 2011-13 Food Database.

Gochujang Potatoes

THIS SEASON’S

R ecipe s

What’s In Season

Beetroot Risotto with Gorgonzola & Walnuts...........

8

Potato Gnocchi with Winter Greens & Speck ..........

10

Leek Tarte Tatin with Kale Pesto...............................

11

Cauliflower, Salmon, Spinach & Pea Pasta Bake.......

14

Strawberry & Rhubarb Cobbler..................................

16

Orange, Almond & Cardamom Cake..........................

17

4 Ways with Roast Veg Green Minestrone.......................................................

22

Roasted Mushrooms with Sausages & Polenta.........

24

Warm Winter Vegetable Grain Salad.........................

26

Tomato, Fennel & Feta Pasta.....................................

28

One Pot & Pan Spanish Chicken and Chorizo Rice.............................

36

Slow Cooked Beef with Green Olives & Preserved Lemon..

38

Barramundi, Sweet Potato & Eggplant Curry ...........

40

Vegetarian Ramen Noodles .......................................

42

Blanket Dumplings ....................................................

44

Friday Night Footy Cheeseburger Meatball Sub.......................................

54

Chicken Birria Tacos...................................................

55

Steak Sandwich..........................................................

57

Potato & Nduja Pizza.................................................

58

Apple Fritters with Caramel & Ice Cream...................

60

For all advertising enquiries, please contact: Danielle Watts Phone: (08) 8159 7706 Email: danielle.watts@foodlandsa.com.au Please forward any queries about this magazine to marketing@foodlandsa.com.au or to view the Foodland Supermarkets privacy statement please visit foodlandsa.com.au.

Products advertised in the Foodland magazine are on offer while stocks last. Some products featured may have additional varieties available. This publication is not for sale.

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Shop 9, 141-159 Rundle Mall

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82 Essington Lewis Avenue

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25 Onkaparinga Valley Road

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