SLOW ROASTED LAMB LEG (PAGE 8)
AutumnTableSeasonal ingredients Delicious recipes
TURNIP & SWEDE HASSELBACK BAKE (PAGE 12)
CHOCOLATE & MARMALADE HOT CROSS BUN BREAD & BUTTER PUDDING (PAGE 19)
MEDITERRANEAN POTATO SALAD (PAGE 23)
EASTER AND HOME COMFORT RECIPES • PECULIAR PICKS APPLES • EXPLORE YORKE PENINSULA
Welcome
TO THE AUTUMN 2025 EDITION OF FOODLAND’S MIGHTY MAGAZINE!
As the weather begins to cool, Autumn showcases a variety of seasonal fruit and vegetables, as well as delicious meat and seafood. From apples and pears to hearty roasts with a side of root vegetables, this Edition invites you to embrace the abundance of local produce that South Australia has to offer.
In this Edition, we explore parts of South Australia, from discovering all that the Yorke Peninsula has to offer, to trekking across the State’s forests and beautiful coastlines as part of the Jodie Lee Foundation Trek.
With Easter fast approaching, we’ve got the perfect recipes for entertaining your family and friends. As it wouldn’t be Easter without chocolate, we have included some delicious chocolate filled desserts too. As for the kids, you can find some Easter inspired cooking and craft activities to keep them entertained.
With apples being a popular fruit coming into Autumn, we take a visit to Ceravolo Orchards where our Peculiar Picks Adventurous Apples are grown, and we explore the many ways that apples can be integrated into your diet.
Lastly, we introduce you to the Rugless Family, the owners of several Foodland stores, as well as the team at Local Cellars Kingstone SE and Yorketown. We also celebrate the 30th Anniversary of our Munno Para Store.
We hope this Edition inspires you to include some seasonal produce into your meals this Autumn. We’ll see you in Winter!
Naracoorte Foodland
Congratulations to Naracoorte Foodland who recently donated $900 from their Community Co. product sales to the Naracoorte Community Care Network, which supports their Domestic Violence Assistance Program.
Community News
Calling for SALA Artists
Foodland will be participating in the SALA Festival this August for the fifth year in a row. We invite South Aussie artists to participate in our exhibition and showcase their art with us, as we prepare to turn our supermarkets into galleries.
Foodbank Once again partners with Foodbank in 2025
Foodland is proud to have once again partnered with Foodbank SA from January to February this year. In the last year alone, 270,000 South Aussie households have experienced hunger, and so the program aims to help feed South Aussie kids in need. Shoppers were able to purchase a $2 or $5 token at the register over a six week period.
Limited Edition Foodland x Adelaide Fringe Tote Bags
Adelaide Fringe is back for 2025 and Foodland is a proud major partner. To celebrate our favourite time of year, pick up a tote bag at your local Foodland! The tote features a design by British artist and Adelaide Fringe 2025 poster winner John Pedder.
Part proceeds from each bag sold will be donated to Arts Unlimited, which supports artists, venues & communities.
Jarrod Creasey – Store Manager & Erica Vickery from the Naracoorte Community Care Network
Foodland Munno Para
Rich flavours of blackberry, cassis, and dark chocolate, accented by hints of cedar and vanilla. Its velvety tannins and lingering finish epitomise the elegance of a classic Cabernet.
T o drink
SERVES 8
PREP TIME - 15 MINS
COOKING TIME - 4.5 HOURS
GLUTEN FREE
INGREDIENTS
2.5kg lamb leg, bone-in
Sea salt & cracked black pepper
80g butter, room temperature
6 garlic cloves, finely minced +
1 bulb cut in half
2 tbsp finely chopped rosemary
6 anchovy fillets, finely chopped
Zest of 1 lemon
2 onions, thinly sliced
TO SERVE
Roasted baby carrots
Steamed broccolini and peas
METHOD
1. Mix together butter, garlic, rosemary, anchovy and lemon zest in a small bowl.
2. With a small, sharp knife, make small incisions all over the lamb leg, season well with salt and pepper and rub the flavoured butter all over the joint.
3. Place cut onion and garlic halves into a tray in which the lamb fits snugly, cover with cling film and refrigerate overnight.
4. Allow the lamb to come to room temperature and preheat oven to 160°C
Easter
5. Pour a cup of water into the tray, cover with a layer of baking paper followed by alfoil and roast for 4 hours, basting the meat every hour.
6. Increase the oven to 180°C and roast, uncovered, for a further 30 minutes.
7. Allow to rest, loosely covered with foil, for 20 minutes.
8. Portion the lamb with a fork (the meat will be fall-apart tender), doused with the buttery pan juices and with roasted baby carrots, broccolini and peas on the side.
LLamb legroasted slow Easter favourites for a joyful celebration!
Salmon Tray Bake
LSERVES 4
PREP TIME - 15 MINS
COOKING TIME - 20 MINS
DAIRY FREE
GLUTEN FREE
INGREDIENTS
4 salmon fillets, skin off 200g truss baby tomatoes
3 tbsp olive oil
800g tinned chickpeas
1 jarred roasted capsicum, roughly chopped
1 red onion, cut into wedges
2 garlic cloves, finely chopped
Sea salt & cracked black pepper
FOR HARISSA
4 dried large red chillies, soaked in boiling water for 30 minutes
2 jarred roasted capsicum
4 garlic cloves
2 tsp coriander
1 tsp cumin
1 tsp paprika
Juice of 1 lime
2 tbsp olive oil
TO SERVE
2 limes, halved
1 3 cup coriander leaves
Tantalise your taste buds with a vibrant medley of flavours. Bursting with ripe mango, guava, and hints of freshly cut grass, each sip transports to a tropical paradise.
METHOD
1. Preheat oven to 200°C, place tomatoes onto a baking paper lined baking tray, season, drizzle with 1 tbsp olive and roast for 10 minutes.
2. For harissa, drain chillies, remove stems, place into a small blender with remaining ingredients and blitz until a paste forms.
3. Place chickpeas, capsicum, red onion, garlic, olive oil and seasoning into an oven tray and mix well.
4. Place salmon fillets on top of the chickpea mix and spread the tops of the salmon with harissa.
5. Bake for 10 minutes.
6. Serve with roasted tomatoes and lime and garnish with coriander.
To drink
Hasselback Bake Turnip
INGREDIENTS
6 swedes*
6 turnips*
20g butter, melted
2 eggs
600ml thickened cream
2 garlic cloves
½ tsp nutmeg
1 bay leaf
½ cup gruyere, finely grated
Sea salt & cracked black pepper
TO GARNISH (Optional)
4 thyme sprigs
8 sage leaves
1 tsp olive oil
METHOD
1. Preheat oven to 160°C. Peel swedes and turnips, slice 1mm thick (a mandolin is best for this) and keep in separate piles.
2. Brush a 2L capacity shallow oven dish with melted butter.
3. Bring the cream, garlic, nutmeg and bay leaf to simmer in a small saucepan and set aside to infuse for 10 minutes.
Luscious flavours of ripe peach, citrus zest, and subtle hints of toasted oak. Its creamy texture and vibrant acidity culminate in a beautifully balanced expression of Australian Chardonnay.
iLdn e m a ’ns, Bin 65Chardonnay
o
4. Add gruyere and season with salt & pepper.
5. Working with a pile at a time, place vegetable slices in the cream mix, ensuring each slice is well coated and place in a vertical pile in the dish.
6. Repeat with each pile, alternating between swedes and turnips to ensure the colours remain distinct.
7. The vegetables should fill the dish snugly in a single layer.
8. Pour over any remaining cream mixture, cover with a layer of baking paper followed by a foil layer.
9. Bake for 1½ hours or until tender**, increase oven to 180°C, remove foil and bake for a further 30 minutes or until golden.
10. If garnishing, toss herbs in the oil and place on top of the bake for the final six minutes to crisp up.
*Ensure swedes and turnips are similar in size.
**bake can be cooked to this stage the day before. Bring to room temperature before continuing to bake at 180°C to brown.
Brussels Sprouts roasted with whipped ricotta chilli honey
SERVES 4 AS A SIDE
PREP TIME - 20 MINS
COOKING TIME - 30 MINS
VEGETARIAN
GLUTEN FREE
INGREDIENTS
500g brussel sprouts, halved
1 lemon, thinly sliced
2 tbsp olive oil
Sea salt & cracked black pepper
¼ cup mint leaves
WHIPPED RICOTTA
250g firm ricotta
¼ cup double cream
Zest of 1 lemon
¼ tsp sea salt
CHILLI HONEY
250g honey
2 tsp dried chilli flakes
½ tsp salt
1 tbsp apple cider vinegar
METHOD
1. For chilli honey, place honey, chilli and salt in a small saucepan, simmer over low heat for a minute, add vinegar, allow to cool and pour into a jar.
2. For whipped ricotta, place ricotta, cream, lemon zest and salt in a food processor and blitz until smooth and thick.
3. Preheat oven to 190°C, place brussel sprouts and lemon slices into a medium bowl, drizzle with olive oil, season and toss to mix through.
4. Place cut side down on a baking paper lined tray and roast for 20 minutes or until slightly charred.
5. Pile brussel sprouts onto a serving plate, add a large dollop of whipped ricotta, creating a divet to hold the chilli honey. Drizzle with chilli honey and garnish with mint leaves.
PinotNoirChardonnay
IINGREDIENTS NGREDIENTS
12 Beta IMMUNE Sachets
1 cup pitted dates
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon cinnamon
¼ teaspoon ground cloves
1 cup walnuts
1 tablespoon molasses
¼ teaspoon salt
3 tablespoons almond butter (or nut butter of choice)
Shredded coconut for rolling
Ginger Bread Ginger Bread Immunity Bites Immunity Bites
If you love Ginger Bread, these bites add a twist to the classic while delivering an immunity boost from Beta IMMUNE.
Prep Time: 15 mins Cook Time: None Makes 12 balls
METHOD METHOD
1 Place dates in food processor and blend for about 30 seconds until roughly chopped
2 Add walnuts, blend again for another 15 seconds to chop walnuts into smaller pieces and mix with the dates (do not over mix)
3 Add the Beta IMMUNE, ginger, nutmeg, molasses, cinnamon, cloves and salt Blend again for approximately 15 seconds to combine
4. Add the almond butter and blend for approx. 15 seconds to combine. Note: The walnuts should still be in small pieces, not blended to a paste. Avoid over blending as the mixture will become too wet.
5. Roll the mixture into 3cm balls, then coat each ball by rolling in the coconut.
6. Store in an air tight container for 2 days at room temperature, 5 days in the refrigerator, or freeze for up to 3 months..
Beta IMMUNE is the simple way to care of your immune system.
Powerful ingredients like Colostrum and Lactoferrin, which are found in a mother’s first milk are like invisible superheroes They help babies grow strong and build a healthy immune system
Now, Beta IMMUNE brings these same benefits to you.
Made with Australian A2 protein milk, it is gentle on digestion and easy for your body to absorb.
Beta IMMUNE is daily support to help you and your entire family stay strong, healthy, and ready for anything life brings your way
Want more recipes or to learn more about Beta immune?
Scan the QR code or go to info betaA2 com au/beta-immune
Lactoferrin Lactoferrin Colostrum Colostrum Prebiotics Prebiotics A2 Protein Milk A2 Protein Milk
L Barramundi Burgerchips
Vibrant citrus and tropical fruit notes, with hints of passionfruit, gooseberry, and lime. Crisp acidity balances well with a refreshing, clean, and slightly herbaceous finish.
T o drink
MAKES
4
PREP TIME - 20 MINS
COOKING TIME - 10 MINS
DAIRY FREE
INGREDIENTS
PATTIES
500g barramundi fillets, skin off
1 medium zucchini, coarsely grated
2 garlic cloves, finely minced
4 spring onion, roughly chopped
¼ cup chopped dill
¼ cup chopped parsley
1 egg
1 tsp sea salt
¼ tsp cracked black pepper
1 3 cup panko breadcrumbs
TARTARE SAUCE
1 3 cup mayonnaise
½ red onion, finely diced
1 tbsp capers, roughly chopped
¼ cup finely diced gherkin
1 tbsp finely chopped dill
Juice of ½ lemon
TO SERVE
2 tbsp olive oil
4 sourdough rolls, cut in half
1 butter lettuce
2 lebanese cucumber, sliced into thin strips with a peeler
2 spring onion, finely chopped
Thick cut chips
METHOD
1. Place patty ingredients, except for the breadcrumbs, into a food processor and pulse until combined but still coarse.
2. Transfer to a medium bowl, add breadcrumbs and mix through, adding more breadcrumbs if required.
3. Divide the mix into 4 and form patties the same size as the sourdough rolls. Refrigerate.
4. Meanwhile, mix together tartare ingredients in a small bowl and preheat overhead grill.
5. Heat a large frypan over medium heat, add oil and patties and cook for 3 minutes on both sides.
6. Grill cut sides of the rolls until lightly toasted, place lettuce on top of the bases, top with patties, spread liberally with tartare, followed by cucumber, spring onion and the sourdough lid. Serve with chips on the side.
Bunny cooking & craft Biscuits
PREP TIME - 15 MINS
REFRIGERATION TIME - 30 MINS
INGREDIENTS
250g plain sweet biscuits
150g chocolate, melted
½ cup sprinkles
150g clinkers
METHOD
1. Line a baking tray or container with baking paper and place your biscuit of choice onto the tray.
2. Spread biscuits with melted chocolate and scatter with sprinkles.
3. To form ears, stick clinkers or another lolly of choice onto the top of each biscuit.
4. Refrigerate until chocolate is set.
Easter Basket Egg Carton Kids
SUPPLIES
Used egg cartons Paint and other craft decorations Ribbon
WHAT TO DO
1. Cut one used egg carton down the middle.
2. Paint and decorate the egg carton as desired. The more decorations the better!
3. Cut a piece of ribbon to your desired handle length and attach to either side of the egg carton using a stapler or strong tape.
4. Use for your Easter Egg hunt on Easter morning!
SERVES 6 - 8
Hot CrossBun bread butter pudding marmalade chocolate
INGREDIENTS
6 Little Dough Co Choc
Chip Hot Cross Buns
100g butter, room temperature
¾ cup orange marmalade
6 eggs
1 3 cup caster sugar
1 cup milk
1 cup thickened cream
Dehydrated orange to garnish
METHOD
1. Preheat oven to 160°C, brush a 2L capacity deep baking dish with butter.
2. Cut the buns in half, spread with butter and a thick layer of marmalade.
3. Arrange the buns in the dish so they fit snugly and ensuring the bun tops are saved for the top of the pudding.
4. Whisk eggs, sugar, milk and cream in a medium bowl, pour into the dish and allow to sit for 15 minutes to absorb.
5. Boil a kettle full of water, place the baking dish into an oven tray, place in the oven and pour in the water until it reaches halfway up the dish.
6. Bake for 30-40 minutes or until the custard is just set.
7. Allow to rest for 5 minutes before serving. Garnish with extra dollops of marmalade and dehydrated orange pieces.
SWEET, WITH A HINT OF CITRUS, THESE HOT CROSS BUNS ARE THE PERFECT EASTER DESSERT
Brownie Chocolate easter egg H
INGREDIENTS
MAKES 9
BROWNIE
150g dark chocolate, roughly chopped
150g butter, room temperature
3 eggs
200g brown sugar
75g plain flour
100g mini eggs
CHEESECAKE SWIRL
50g brown sugar
1 egg
1 tsp cornflour
200g cream cheese, room temperature
METHOD
1. Preheat oven to 180°C and line a 20x20cm baking tin.
2. Melt chocolate and butter in a medium bowl set over a medium saucepan of simmering water, stirring occasionally with a spatula. Set aside to cool slightly.
3. Whisk eggs and sugar until smooth and stir through the chocolate mix.
4. Sift the flour over the mix, fold through to combine and pour into the prepared tin.
5. For cheesecake swirl, mix together brown sugar, egg and cornflour with a wooden spoon in a medium bowl until smooth, add cream cheese and continue to mix until smooth.
6. Add dollops of the cream cheese mix to the brownie mix in the pan and, with a skewer, create swirls on the surface of the brownie.
7. Bake for 25 minutes, remove from the oven, scatter over the mini eggs and bake for a further 10 minutes.
8. Allow to cool in the tin before portioning and serving.
Mediterranean
F Potato Salad
INGREDIENTS
1kg white potatoes, cut into wedges
1 3 cup mixed pitted olives
1 3 cup semi dried tomatoes, coarsely chopped
¼ cup baby capers
150g rocket, roughly chopped
½ red onion, finely sliced
100g Greek feta
METHOD
1. Place potatoes into a medium saucepan, cover with cold water, season generously with salt and simmer over medium heat until tender.
2. Meanwhile, whisk dressing ingredients in a small bowl.
Sea salt & cracked black pepper
DRESSING
SERVES 4 - 6
PREP TIME - 10 MINS
COOKING TIME - 30 MINS
GLUTEN FREE
To drink
3. Drain potatoes well, place in a shallow tray, pour over the dressing, toss gently to coat and set aside to cool and absorb the flavours.
2 garlic cloves, finely minced
1 tbsp dijon mustard
1 tbsp honey
2 tbsp white wine vinegar
1 3 cup olive oil
Vibrant citrus and ripe stone fruit aromas, with flavours of juicy peach, melon, and a hint of almond. Its smooth texture and refreshing acidity create a crisp, balanced finish.
4. To assemble, mix through remaining ingredients and transfer to a serving plate.
F 4 ways Apples
APPLE 1CRUMBLE
Cut the apples into slices and combine with water, cinnamon, nutmeg, lemon juice and sugar into a saucepan. Cook until softened. Place apple mixture into a baking dish. Combine rolled oats, plain flour, melted butter and brown sugar with fingers. Place the crumble on top of the apple. Cook until golden at 180°C. Enjoy while hot, and while you’re at it, add some vanilla ice cream too.
APPLE SLAW
3 4 2 T
hinly slice apples. We recommend using a green apple variety for extra crispness and flavour. Add some red cabbage, green onions, and carrot. Mix with Greek yogurt and lime juice, and season to taste. The perfect side addition to fish tacos or pork sliders.
M
FRESH
ade in under five minutes, and packed with high antioxidants and minerals, an apple juice is the perfect thirst quencher! Peel and cut apples into small pieces and discard the seeds and core. Add ice to balance the liquid consistency and to maintain nutrition. For extra flavour, add some lemon juice and ginger. Blend all ingredients. Enjoy right away.
FRESH APPLE SALAD
In a bowl, add fresh apple slices, rocket, spinach, red onion, avocado, goat cheese and pomegranate arils. Dress with olive oil, dijon mustard, honey and balsamic vinegar. For extra protein, add your meat of choice. Sprinkle toasted walnuts on top and serve right away.
Let’s
talk about PeculiarApplesPicks
You know what they say… an apple a day keeps the doctor away!
Whether it’s in your school lunch box, a snack as you run out the door, mixed together with spices and topped with crumble and baked to perfection, or dipped into sticky toffee for a childhood festival favourite – the humble apple always hits the spot.
Known for its endless versatility –both sweet and savoury – apples are a great healthy option no matter your age.
Peculiar Picks Adventurous Applies are available in 1.5kg bags and can be found at your nearest Foodland store.
The only question you need to ask yourself before loading up your trolley is: Are you team red apple or team green apple? Luckily for you, both red and green apples can be found in the Peculiar Picks range.
The Peculiar Picks range celebrates sustainability and reducing food waste with its whole of crop approach and while the fruits exterior may be slightly quirky with a mark or a scratch, we can assure you that it tastes delicious. The Peculiar Picks range is just one of the many initiatives that we’ve introduced across Foodland stores to deliver better outcomes for our local Aussie farmers and our community.
One of the most wonderful things about Peculiar Picks Adventurous Apples is their size. You’ll find that these apples are slightly smaller in size but packed full of flavour. Whoever said that size matters clearly didn’t try a Peculiar Picks Apple!
The Peculiar Picks Adventurous Apples are exclusively picked from South Australia’s Ceravolo Orchards. Ceravolo Orchards is a fourthgeneration family-owned Agribusiness, producing premium South Australian fruit.
Ceravolo packs approximately 400kgs of freshly picked apples every four minutes! Now that’s impressive! Joseph Ceravolo of Ceravolo Orchards said: “With good care and nutrients, the trees in our orchard will produce fruit for about 20 years.”
Apples are in season locally in South Australia from late January through to May (depending on the variety), and this is when you’ll find apples in strong supply and at their best.
Foodland’s Fresh Manager, James, lets us in on the secret to storing your apples: “To achieve a nice crisp apple, store your apples in the fridge crisper draw. This will slow down the ripening process and ensure a pleasurable eating experience every time.”
“If you’re preparing sliced apples for kid’s lunchboxes or snack plates, try brushing your apple slices with some lemon juice. The acidity from the lemon will slow down the oxidation process and will stop the apple slices from browning once they’ve been cut.”
Next time you’re at your local Foodland store, be sure to pick up a bag of Peculiar Picks Adventurous Apples! We can guarantee you that unlike the name suggests, these Adventurous Apples will not go on hikes without you, climb furniture or look anything like Indiana Jones, but they will taste great.
Joyce, Joseph, Sandra & Tony Ceravolo
Joseph Ceravalo, Director & James Zervas, Foodland Fresh Manager
What’s IN SEASON South Australia?
Autumn is the season of rich, comforting flavours and meals, and offers a variety of produce across fruit, vegetables, meat and seafood.
As the weather begins to cool, and local berries and stone fruits slow, many fruit varieties reach their peak, offering a rich harvest full of flavour. Apples are in season during Autumn, with varieties such as Pink Lady, Granny Smith, and Royal Gala, all ready to be enjoyed. Similarly, pears come into season, offering sweet, juicy produce, which is perfect for snacking and baking. Autumn also sees citrus fruits such as oranges, lemons, and mandarins start to come into their own, providing a burst of Vitamin C to our diets as we enter the colder months. Persimmons, pomegranates, quinces and figs are also in season and make the perfect addition to a leafy salad or a cheese board.
As for vegetables, Autumn is a great time to introduce root vegetables into your meals. Carrots, sweet potatoes, beetroot, turnips and pumpkins thrive during the cooler season, making them staples in hearty soups, roasts and salads. To see for yourself, why not try our Mediterranean Potato Salad (pg 23) or our Turnip and Swede Hassleback Bake (pg 12). Broccoli, brussels sprouts and cauliflower also shine, with their vibrant green and white heads appearing in abundance. We recommend our Roasted Brussel Sprouts with Whipped Ricotta and Chilli Honey (pg 14). As the temperatures drop, leafy greens like spinach and kale offer plenty of vitamins and fibre to boost your daily intake of greens.
In addition to the abundance of seasonal fruits and vegetables, Autumn showcases a variety of delicious meat and seafood varieties. As the weather cools, it’s the perfect time for a hearty, slow-cooked meal. Lamb and beef are a perfect Autumn choice, with their tender and rich flavours shining through when cooked slowly. We recommend firing up the oven and trying our Slow Roasted Lamb Leg (pg 8) or our Beef Bolar Ragu with Pappardelle (pg 44), for a delicious dinner option. These proteins pair wonderfully with seasonal products such as roasted root vegetables and leafy greens.
When it comes to seafood, Autumn brings an increase in the availability of cold-water species. Salmon and barramundi are often at their best during this time, offering flavourful fillets, ideal for grilling or baking. To find out for yourself, we recommend trying our Barramundi Burger (pg 17) and Salmon Tray Bake (pg 10).
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 AND QUALITY GREENGROCERS, EXCLUDING WA & TAS
For more recipes:
The Rite Choice for every occasion
Vegetable Tian
Potato Pissaladiere and PotatoPaella
explained... Orthodox Easter
The timing of Orthodox Easter originates from the Julian calendar, which is based on the solar cycle, whereas most Western countries and Christian denominations follow the Gregorian calendar. However, this year, both Orthodox and Catholic Easter fall on the same day.
A popular Orthodox Easter tradition is the dyeing and cracking of the red eggs. This tradition involves dyeing hard boiled eggs in red dye, selecting an egg to ‘compete’ with, and knocking the narrow tip of the egg with another egg to determine which egg is stronger. The process is continued until only two eggs are left, and the winner is the person whose egg does not crack. The winner is seen to have good luck for the year to come.
For many, Good Friday is a strict day of fasting, however in the weeks leading up to Easter, some also choose to fast, commonly from meat. Our Greek Vegan Tzatziki with mini cucumbers is a great fasting snack, and our Romanian Gogosi, which is a jam filled doughnut, is a dessert saved for special holidays, such as Easter.
Tzatziki VEGAN Hwith mini cucumbers
SERVES 4 AS A SNACK
PREP TIME - 15 MINS
COOKING TIME - 10 MINS
INGREDIENTS
2 punnets mini cucumbers
500g coconut yoghurt
4 garlic cloves, finely grated
2 tbsp finely chopped dill
Zest & juice from 1 lemon
Sea salt & cracked black pepper Olive oil
Lavosh crackers, to serve
PISTACHIO DUKKAH
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 3 cup pistachio kernels, finely chopped
1 tsp sea salt
METHOD
1. For dukkah, toast coriander and cumin in a dry pan over medium heat until fragrant.
2. Allow to cool and coarsely crush in a mortar and pestle, stir through remaining ingredients and set aside in a small bowl.
3. Coarsely grate one punnet of cucumber, place in a bowl and mix through ½ tsp of salt.
4. Set aside for 10 minutes, place cucumber in a piece of cheesecloth and squeeze out excess liquid.
5. Return the cucumber to the bowl and mix through yoghurt, garlic, dill, lemon zest and juice.
6. Add salt and pepper to taste, place tzatziki in a serving bowl and drizzle with olive oil.
7. Cut remaining mini cucumbers in half and dip into the dukkah.
8. Serve tzatziki with dukkah dipped mini cucumbers, lavosh and extra dukkah.
VEGAN, DAIRY FREE, GLUTEN FREE (IF SERVED WITHOUT LAVOSH)
Gogosi Doughnuts H Romanian
INGREDIENTS
14g dry yeast
250ml warm milk
500g plain flour
50g caster sugar
4 egg yolks
100ml vegetable oil
½ tsp salt
2 tsp dark rum
Zest from 1 lemon
Extra caster sugar for coating
½ cup sour cherry jam
Vegetable oil for deep frying
METHOD
1. Place warm milk and yeast into the bowl of a stand mixer, mix to combine and set aside to activate for 10 minutes.
2. Add flour, sugar, egg yolks, oil, salt, rum and lemon zest and mix with a dough hook on low speed until combined.
MAKES 12
PREP TIME - 120 MINS
COOKING TIME - 15 MINS
3. Increase speed to medium and knead for 10 minutes.
4. Transfer to a lightly oiled bowl, cover with cling film and set aside for one hour or until doubled in size.
5. Knock back dough on a lightly floured bench and portion into 12 equal sized pieces.
6. Roll each piece of dough into a ball, place into a 7cm cutter and flatten into a disc to fill the cutter.
7. Place dough discs onto an oiled tray and cover loosely with cling film. Set aside to prove for 30 minutes.
8. Heat oil to 170°C in a heavy based saucepan or deep fryer.
9. Fry doughnuts in batches for 3 minutes per side and allow to drain on paper towel.
10. Roll doughnuts in caster sugar.
11. Place jam into a pastry bag fitted with a 1cm nozzle and pipe about 1 tbsp of jam into the centre of the doughnuts.
12. Doughnuts are best eaten on the same day.
Happy Orthodox Easter!
This traditional Turkish flatbread offers a delightful combination of rich, tender lamb, with a medley of aromatic flavours in every bite.
METHOD
LambPide H
MAKES 4
PREP TIME 30 MINS
COOKING TIME 20 MINS
DAIRY FREE
INGREDIENTS
1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
500g lamb mince
1 tsp cumin
1 tsp oregano
Sea salt & cracked black pepper
1 tbsp tomato paste
120g grated mozzarella
½ red onion, diced
½ cup mint leaves
¼ cup pinenuts
1 tbsp zaatar
DOUGH
4g dry yeast
40ml warm water
400g bread flour
½ tsp sugar
½ tsp salt
1 tbsp olive oil
150ml water
1. For dough, mix yeast and warm water in the bowl of a stand mixer and set aside to activate for 10 minutes.
2. Add flour, sugar, salt, olive oil and water and mix on low with a dough hook until combined.
3. Increase speed to medium, knead for 10 minutes, transfer to an oiled bowl, cover with cling film and set aside to prove for one hour.
4. Meanwhile, make the lamb filling. Heat a large frypan over med/ high heat, add oil, onion and garlic and sauté until softened.
5. Add lamb, break up with a wooden spoon and fry until browned.
6. Add spices, seasoning, tomato paste, sauté for one minute, add 1 3 cup water and simmer until mix becomes dry. Set aside to cool.
7. Knock back dough on a lightly floured bench, portion into 4 equal pieces, roll into balls and set aside on a lightly oiled tray, loosely covered with cling film for 30 minutes*.
8. Preheat a pizza oven or domestic oven to its highest setting.
9. Mix together red onion, mint and pinenuts in a small bowl.
10. Roll out a dough ball into a long oval and place on either a floured tray or pizza peel.
11. Sprinkle with mozzarella, spread with the lamb mix and enclose the edges and pinch and twist the ends to seal.
12. Cook for 2 minutes in a pizza oven or 15 minutes in a domestic oven.
13. Serve immediately topped with the herb salad and sprinkled with za’atar.
*Dough balls can be placed in oiled, covered containers and stored in the refrigerator for up to 3 days at this stage. Simply remove for one hour prior to
Ramadan Mubarak “Blessed Ramadan”
MAKES 4
PREP TIME - 10 MINS
COOKING TIME - 20 MINS
GLUTEN FREE
INGREDIENTS
PUDDING
1L milk
½ cup cornflour
1 3 cup caster sugar
1 tbsp orange blossom water
TAHINI CARAMEL
1 cup caster sugar
1 3 cup thickened cream
2 tbsp tahini
TO SERVE
8 dates, pitted and halved
80g dark chocolate, roughly chopped
Mahalabia Milk Pudding with Tahini CaramelH
METHOD
1. For pudding, place milk, cornflour and sugar into a medium saucepan, whisk to combine and simmer over low heat until thick and pudding-like.
2. Stir through orange blossom water, pour into bowls and allow to set overnight.
3. For tahini caramel, place sugar and ¼ cup water into a small saucepan and set over medium heat.
4. Allow sugar to dissolve, occasionally swirling the pan and cook until a deep caramel forms.
5. Remove from the heat, pour in the cream (careful as it may spit) and swirl to combine.
6. Heat for a minute to ensure the mixture is smooth, remove from the heat and add tahini, whisking to combine.
7. Heat for a further minute then pour into a jar. Allow to cool.
8. To serve, swirl a tablespoon of caramel over the pudding and top with dates and chopped chocolate.
Bursts with lively aromas of lime and green apple, followed by crisp, zesty citrus flavours. A touch of honeyed sweetness adds depth, balanced by refreshing acidity and a clean finish.
FREE, GLUTEN FREE (IF NOT SERVED WITH ROTI)
Chicken CurryMalaysian-style
SERVES 4 - 6
PREP TIME - 20 MINS
COOKING TIME - 45 MINS
INGREDIENTS
4 chicken marylands
1 tsp cumin
2 tsp coriander
2 tsp turmeric
Sea salt & cracked pepper
2 tbsp vegetable oil
1 cinnamon stick
2 kaffir lime leaves
2 tsp tamarind paste
¼ cup fish sauce
2 tbsp brown sugar
1 tsp salt
500ml chicken stock
400ml coconut milk
PASTE
4 garlic cloves
1 thumb sized piece of ginger, peeled
2 large green chilli, roughly chopped
2 lemon grass stalks, tender centres chopped
TO SERVE
1 large green chilli, finely sliced
¼ cup chopped peanuts
1 3 cup thai basil leaves
4-6 roti
Steamed rice
METHOD
1. Portion the marylands into thighs and legs. Place into a medium bowl and coat in the spices. Season with salt and pepper. Cover with clingfilm and refrigerate overnight (or at least one hour).
2. Place paste ingredients into a small food processor and blitz to form a coarse paste.
3. Preheat oven to 180°C. Heat a large, deep oven proof fry pan over med/ high heat, add oil and sear the chicken pieces until browned on both sides. Set aside.
4. Add paste to the pan and cook until fragrant.
5. Add remaining ingredients, stir, bring to a simmer. Add chicken skin side up (and any collected juices) and bake for 30-40 minutes or until crispy and cooked through.
6. Serve curry with roti and rice on the side and garnish with chilli, peanuts and basil leaves.
SERVES 4 - 6
PREP TIME 20 MINS
COOKING TIME 120 MINS
PorkRibs Five-Spice Sticky F
INGREDIENTS
2 pork baby back ribs (about 2kg each)
1 3 cup Shaoxing wine
½ cup chicken stock
DRY RUB
3 tsp five spice
1 tsp ground ginger
1 tsp garlic powder
2 tsp onion powder
1 tsp salt
½ tsp white pepper
SAUCE
½ cup soy sauce
½ cup oyster sauce
½ cup hoisin sauce
½ cup tomato sauce
2 tbsp Chinese black vinegar
¼ cup brown sugar
TO SERVE
2 spring onion, finely sliced
2 birds eye chilli, finely sliced
2 tbsp sesame seeds
½ cup mint leaves
½ cup coriander leaves
stir fried green beans
METHOD
1. Mix together dry rub ingredients in a small bowl, rub over the ribs and refrigerate overnight.
2. Preheat oven to 160°C. Place ribs in an oven tray and pour in wine and stock. Cover with foil and bake for 1½ hours or until the meat is tender.
3. Uncover and cook for a further 30 minutes.
4. Meanwhile, simmer sauce ingredients for 10 minutes in a small saucepan.
5. Increase oven to 180°C. Line a large baking tray with foil and transfer the ribs onto the tray. Brush liberally with the sauce and bake for 10 minutes.
6. Baste the ribs every 10 minutes, baking until glazed and caramelised.
7. Portion ribs and serve with green beans on the side. Garnish with spring onion, chilli, sesame, mint and coriander.
Vibrant citrus and floral hop aromas, balanced by malt sweetness. It has a crisp, refreshing finish with a light body, subtle caramel notes, and a slight bitterness.
DAIRY FREE, GLUTEN FREE (CHECK BOTTLED SAUCE INGREDIENTS)
Bright aromas of red cherries and raspberries, with flavours of juicy strawberry, subtle spice, and a hint of earthiness. Its smooth tannins lead to a refined finish.
PREP TIME - 15 MINS
COOKING TIME - 180 MINS
BeefBolar Ragu G
with Pappardelle
INGREDIENTS
1.2kg beef bolar roast, cut into quarters
2 tbsp olive oil
1 onion, finely diced
2 carrots, finely diced
2 celery sticks, finely diced
4 garlic cloves, finely chopped
2 tsp dried oregano
250ml red wine
¼ cup tomato paste
800g tinned chopped tomato
500ml beef stock
2 bay leaves
Sea salt & cracked black pepper
500g pappardelle TO SERVE
3 tbsp chopped parsley
1 3 cup grated parmesan
METHOD
1. Season beef with salt and pepper.
2. Heat a large heavy based saucepan over med/high heat, add 1 tbsp olive oil and beef and sear until browned on all sides. Set aside.
3. Add remaining oil, onion, carrots, celery, garlic and oregano. Sauté until softened.
4. Add wine and allow to reduce by half.
5. Add tomato paste, tinned tomato, stock and bay leaf and season with salt and pepper.
6. Return the meat to the pot and simmer over low heat, partially covered with a lid, for 2 - 2½ hours or until the meat is tender.
7. Shred the meat with two forks and simmer for further 30 minutes.
8. Cook pappardelle according to packet instructions, drain, add to the ragu and gently mix through.
9. Serve pasta and garnish with chopped parsley and grated parmesan.
Pumpkin Soup Spanish-style
INGREDIENTS
500g Kent pumpkin, cut into 2cm cubes
1 onion, roughly chopped
4 garlic cloves
1 thick slice sourdough bread, roughly torn
1 heaped tsp smoked paprika
Sea salt & cracked black pepper
4 tbsp olive oil
1L chicken stock
2 tbsp sherry vinegar TO SERVE
1 fresh chorizo, casing removed
¼ cup toasted almonds, roughly chopped
METHOD
1. Preheat oven to 190°C. Place pumpkin, onion, garlic and bread into a medium bowl, add paprika, seasoning and olive oil and toss to mix through.
2. Place in a single layer on two baking paper lined trays and roast until pumpkin is cooked and slightly caramelised.
3. Transfer to a medium saucepan, add stock and simmer for 20 minutes.
4. Blend until smooth with a stick blender, add vinegar and adjust seasoning.
5. Heat a small frypan over medium heat, crumble in the chorizo and sauté until cooked through.
6. Serve soup garnished with chopped almonds and chorizo and drizzled with any of the rendered chorizo oil.
Rich flavours of ripe red berries, plums, and cherries, layered with hints of spice, earthiness, subtle oak, and a smooth, velvety finish.
Shottesbrooke, BushV
Meet the TEAM LOCAL CELLARS KINGSTON SE
Local Cellars Kingston SE is located in the South East, and is attached to the historic Royal Mail Hotel Kingston SE. We had a chat to the Store Manager, Tyson Baker, to find out a bit about the store and the community surrounding it.
“Hi I’m Tyson Baker, manager of Local Cellars Kingston SE, and also manager of the Royal Mail Hotel Kingston SE, of which Local Cellars is a part. I have been working at the hotel and the bottleshop for about ten years, the last three as manager. I previously worked at Kingston SE Foodland with my dad, who was the supermarket manager for many years.”
What is different about us?
“We are a drive-through bottleshop. We love it when customers come in and see our great range but many customers, for whatever reason, prefer to stay in their cars and love the convenience of being served from their cars by our staff. We are also a bottleshop in a coastal country town. In the summer we have lots of tourists come through but, most of the time, we know our customers by name and always make time for a chat while we serve them.”
Our Locals
“We are lucky enough to be surrounded by wonderful wine-producing areas – Mt Benson and Cape Jaffa and, further afield, the better known Coonawara –and have emerging beer and gin industries. We are committed to supporting local wineries, distilleries and brew houses, at the same time as continuing to stock the big commercial labels people know and love.”
Our Community
“The hotel and Local Cellars have a long tradition of supporting local causes. This year we have supported the local National Trust (their museum is housed in the
former Eudunda Farmers Foodland site), the Kingston women’s netball team, the local bowling and golf clubs, and we had a staff team in this year’s Royal Flying Doctor Service Oceans to Outback fundraiser.”
Our Favs
“To celebrate, I love a premium whisky, like an 18-yearold Johnny Walker, but for everyday drinking I can’t go past a Great Northern or a local shiraz from the Coonawarra, Cape Jaffa or Mt Benson. New in store is Archie Rose fingerlime gin, a special edition Baileys with Belgian chocolate and Anytime White, a fresh, zingy wine from Otellia. All great summer drinking and, dare we say, great gifts for hard-to-buy-for rellies.”
Our Future Plans
“In the short term, we have done a refresh of the store with new, bigger shelving which allows us to stock a wider range of drinks and offer our customers more choice than ever before. In the medium term, we are planning a brand new bottleshop with a vastly bigger range, and a bright and shiny shopping environment for our customers with room to offer tastings and showcase local product.”
“I love discovering and sourcing new products. Living in a country town shouldn’t mean customers miss out on the latest drinks.”
Ben Goodridge, Bar & Bottleshop Attendant Tyson Baker, Store Manager Anna Macleod, Owner
SA
Discover Yorke Peninsulawith EXPLORING
Explore
YORKETOWN
Rightly known as the ‘hub’ of the Yorke Peninsula, Yorketown is at the centre of five major roads so chances are — you’ll pass through! Make it a point to stop and take in some of the local history, refuel at one of the cafés or local watering holes, and restock at the thriving Foodland and Local Cellars. From there, make your way along the scenic Salt Lake Trail to check out some of the pink lakes.
COPPER TRAILS BIKE HIRE, MOONTA
See the coast on two wheels by hiring an e-bike. Nothing’s too hard for Copper Trails Bike Hire and there’s a reason they are multi-award-winning!
A year-round destination
Known for its glorious beaches, SA’s Yorke Peninsula is undeniably a destination for summer. But dive a little deeper and you might just discover some hidden gems that make this corner of the world a place to enjoy 365 days of the year.
Here are some of the spots that we just can’t get enough of as the weather starts to cool down.
Foodland Yorketown
Copper Trails Bike Hire
Adam Edwards Credit - Copper Trails Bike Hire
TOURS, DHILBA GUURANDA (INNES NATIONAL PARK)
Get off the beaten track and into the wild with Mick and his team of superexperienced hosts, who’ll get you into areas you wouldn’t otherwise see.
Experience
GRAZING YORKES, WALLAROO
Take a cooking glass in the comfort of your accommodation. Led by owner Emily, you’ll cook up a feast and learn some new recipes that will have you reminiscing on your holiday for years to come.
LAKUN MARA, YORKE PENINSULA
Hugely respected Aboriginal Artist Sonya Rankine hosts weaving workshops. She’ll come to your accommodation for an amazing day of culture, connection and creativity.
STUDIO SURF, MARION BAY
Jasmine hosts silversmith workshops in her studio and art gallery that she shares with her husband Jason. There’s also a tiny café, so you can enjoy a cuppa while you create something beautiful.
TARNASEY FARM, WALLAROO
A bucket list Yorke Peninsula experience, we guarantee your little ones will go nuts for their Little Farmers Tours. Pat the ponies, feed the sheep, have fun with the cheeky goats and enjoy the simple pleasures of being a little farmer.
Eat and drink
WATSACOWIE BREWING, MINLATON
The vibes are always high at Watsacowie! This is the Yorke Peninsula’s first independently owned microbrewery and taphouse, and their brews are a real treat. Mix with locals and holiday-goers alike when you stop in for a drink and a nibble, or take your goodies to go.
And here’s an extra hot tip: while you’re in Minlaton, why not stop in at Foodland’s brand new store to grab all the supplies you need for your holiday.
THE BOND STORE, WALLAROO
A brewery, distillery, and a restaurant all in one — jackpot! Their vision is to share experiences between friends and family, and bring people together… and that’s exactly what they’ve done. There’s something for the foodies, the beer lovers, and those that can’t pass up a good G&T.
For some extra fun, why not become a brewer for the day by taking part in an immersive masterclass. Their head brewer will teach you all the secrets and insider tips to creating their sensational beers.
Stay for a day (or two)
YONDAH BEACH HOUSE, FOUL BAY
If it’s the ultimate luxury escape you’re looking for, stop right here! Embrace the pure wilderness of the southern coast of the Yorke Peninsula at this pet-friendly, award-winning, deluxe beach house.
COUNTRY GETAWAYS, YORKE PENINSULA
The solution to your YP getaway! Country Getaways has holiday homes dotted across every inch of the Peninsula and with price points for every budget.
Don’t sleep on the Yorke Peninsula in winter — you’d be missing some pure magic.
Love, Hayley and Lauren x
Tarnasey Farm
Country Getaways
Grazing Yorkes
Credit - Yorke Peninsula Tourism
Yondah Beach House
BondStore
Country Getaways
Do you recognise any of these faces?
Chances are, if you’ve visited one of the Rugless family-owned Foodland stores, you have probably had one of their friendly faces smiling back at you at some stage.
MEET OUR FAMILIES
The Rugless FamilyF
For more than 90 years, the Rugless family has been serving our local community – but it didn’t start with a supermarket but rather, a butchering business.
It was this initial venture into retail that saw two generations of the Rugless family owning more than 20 butcher shops throughout the 70’s and 80’s.
So how did they become involved in supermarkets? Over time, the Rugless family went on to purchase several Foodland stores including Hove Foodland, Brighton Foodland and Hallett Cove Arrow stores. Then, in 1987, Brian Rugless and son Graham Rugless branched out and purchased Happy Valley Foodland as their first supermarket together.
Following the retirement of Brian Rugless, Graham continued to grow his Foodland family footprint with
the purchase of Mount Barker Foodland, Yorketown Foodland and Local Cellars and Penola Foodland.
Graham Rugless has serviced the retail industry for more than 50 years – an outstanding achievement that exceeds far beyond the supermarket walls and well into the South Australian community.
Graham Rugless was recognised for his unwavering commitment to the Foodland brand and its network of suppliers and communities across South Australia in November 2024.
Graham was inducted into the Foodland Hall of Fame with his daughter Georgie Rugless alongside him to celebrate the milestone moment.
His children Georgie and Michael (3rd generation) continue to work within the business as each store grows and evolves to service the next generation of customers.
The Rugless family prides itself on its long-standing, trusted relationships that it has built with its staff, suppliers and customers over the years. With a wealth of knowledge behind this generational family business, the Rugless family continues to deliver exceptional service, high-quality fresh produce and goods, an inclusive environment, sustainable practices and a commitment to supporting its local communities.
Foodland values each and every one of its Foodland families around the state. Each friendly face, local sponsorship or donation program, enthusiasm to serve up premium South Australian produce and deliver exceptional customer service makes the Foodland shopping experience quite unique.
Georgie, Graham & Michael Rugless
Happy Valley Foodland
Yorketown Foodland
Penola Foodland
Mount Barker Foodland
Mark, Graham & Brenda
Michael, Graham & Georgie Rugless
Rugless history
CinnamonScrolls F with Brown Butter Icing
METHOD
MAKES 6
PREP TIME - 120 MINS
COOKING TIME - 30 MINS
INGREDIENTS
TANGZHONG*
15g flour
75ml milk FOR DOUGH
7g dry yeast
100ml warm milk
280g plain flour
30g caster sugar
1 egg
¼ tsp salt
50g butter, room temperature, cubed
CINNAMON FILLING
50g butter, room temperature
50g brown sugar
2 tsp cinnamon ICING
60g butter
150g cream cheese, room temperature
2 cups icing mixture
1. For tangzhong, mix flour and milk in a small saucepan until smooth. Place over medium heat and cook, whisking continuously until thickened. Place into a small bowl and refrigerate to cool.
2. Place warm milk and yeast into the bowl of a stand mixer and set aside to activate for 10 minutes.
3. Add tangzhong, flour, sugar, egg and salt and mix on low speed with a dough hook until combined.
4. Add butter, piece by piece, and mix until combined.
5. Increase speed to medium and knead for 10 minutes.
6. Transfer to a lightly oiled bowl, cover with cling film and set aside for one hour or until doubled in size.
7. Meanwhile, make the filling. Mix butter, sugar and cinnamon in a small bowl until smooth.
8. Knock back dough on a lightly floured bench and roll out into a 24x30cm rectangle.
9. Using a palate knife, spread the filling thinly up to the edges.
10. Roll into a log from the shorter side. Cut into 6 equal rounds and place rolls into a 20x25cm baking paper lined tray.
11. Cover loosely with cling film and set aside to prove for 30 minutes.
12. Meanwhile, preheat oven to 180°C and make the icing. Place butter into a small saucepan and heat over low/med heat. Cook until it turns nut brown. Pour into a small bowl and refrigerate until solid.
13. Beat brown butter in a stand mixer until creamed. Add cream cheese and beat on high until smooth. Add icing mixture and beat on low until combined.
14. Bake rolls on the lowest shelf for 20-25 minutes, covering with alfoil if they become too coloured.
15. Allow to cool in the tray before icing generously.
16. Cinnamon rolls are best eaten on the same day.
Rosemary Salt with
MAKES 16 - 18
PREP TIME - 10 MINS
COOKING TIME - 20 MINS
INGREDIENTS
1 cup rolled oats
½ cup caster sugar
½ cup raw sugar
¾ cup desiccated coconut
1 cup plain flour
125g butter
2 tbsp golden syrup
½ tsp bicarb powder
4 tbsp boiling water
Rosemary salt (optional)
1 tbsp finely chopped
rosemary
2 tbsp sea salt
METHOD
1. Preheat oven to 160°C. Place oats, sugars, coconut and flour into a medium bowl and mix to combine.
2. Melt butter in a small saucepan over low heat and add golden syrup.
3. Mix bicarb and boiling water in a small bowl and pour into melted butter mix.
4. Pour the wet ingredients into to dry ingredients and mix well to combine.
5. Roll into golf ball sized balls and place onto two baking paper lined trays, spaced well apart.
6. Bake for 15-18 minutes or until golden brown.
7. If using, mix rosemary and salt in a small bowl and sprinkle over the biscuits while still warm.
8. Allow biscuits to cool on the tray before storing in an airtight container.
Smoked Salmon, Spinach, Soft Egg & Yoghurt
Hollandaise
J Muffin
SERVES 1
PREP TIME - 5 MINS
COOKING TIME - 15 MINS
INGREDIENTS
1 English muffin
50g smoked salmon
1 egg
½ tbsp olive oil
200g baby spinach
Sea salt & cracked black pepper
YOGHURT HOLLANDAISE
1 3 cup yoghurt
1 egg yolk
1 tsp apple cider vinegar
Sea salt
¼ tsp dijon mustard
METHOD
1. For yoghurt hollandaise, place ingredients into a small bowl, whisk until smooth and place on top of a small saucepan of simmering water.
2. Whisk continuously until thickened. Set aside.
3. Wilt the spinach with a splash of water in a small frypan over medium heat. Drizzle with olive oil and season with salt and pepper.
4. Boil the egg for 7 minutes and toast the muffin.
5. To assemble, top the muffin with spinach and salmon, spoon over the hollandaise, halve the egg, season and place on top. Serve immediately.
SERVES 1
PREP TIME - 10 MINS
COOKING TIME - 15 MINS
INGREDIENTS
2 slices of sourdough bread
1 egg
1 3 cup milk
½ tsp vanilla paste
½ tbsp butter
CHIA COMPOTE
1 punnet blueberries
1 tbsp caster sugar
1 tsp chia seeds
LEMON MASCARPONE
80g mascarpone
1 tsp icing mixture
Zest from 1 lemon
METHOD
1. For compote, place blueberries (reserving a few for garnish), sugar, chia and ¼ cup water in a small saucepan. Simmer for five minutes. Place into a container and refrigerate to chill.
2. For lemon mascarpone, whisk mascarpone, sugar and half of the zest in a small bowl until thick.
3. Whisk egg, milk and vanilla in a shallow bowl. Melt butter in a small frypan over low heat. Dip both sides of the bread in the egg mix and fry until golden on both sides.
4. Serve French toast with a generous dollop of mascarpone. Top with compote and garnish with fresh blueberries and remaining lemon zest. Serve with extra compote on the side.
French with Blueberry Chia Compote
J Toast
Meet the TEAM LOCAL CELLARS YORKETOWN
Local Cellars Yorketown joined the Local Cellars family in November 2024. You may be familiar with the store as it has been serving the local community since 2017. Located on the beautiful Yorke Peninsula, Local Cellars Yorketown is owned by the Rugless Retail Group, a South Australian family with Foodland stores in Happy Valley, Mount Barker, Penola & Yorketown.
To find out more about the store and the team, we had a chat with Store Manager, Russell, and team member Jacob. Russell has had 18 years of experience working in businesses across the Yorke Peninsula, more specifically in the hospitality industry. Jacob is a Yorketown local and spent the first 10 years of his life in pubs. He’s been working in the business for 3.5 years and has a lot of knowledge to share.
Our team
The Local Cellars Yorketown team is all local, and love meeting and interacting with a wide range of different customers who travel far and wide, while helping them find the different drinks they are after. “We encourage our customers to try any of the great South Australian products we have to offer,” Russell said.
Our Community
Local Cellars Yorketown supports a lot of the local sporting clubs in the surrounding areas.
“We sponsor the bowls club, car clubs, and a few different not-for-profit organisations.”
Our Favs
Russell: “My favourite drink would have to be a dark ale beer or a single malt whiskey.”
Jacob: “I’m a beer guy – I enjoy a lager, or a Hahn Superdry, otherwise a whiskey and dry!”
Top spots in the Yorke Peninsula
“The Innes National Park is must-see. Driving along any of the coastlines is also fantastic – there is plenty to see and do in the area, with a wide range of coastal towns and friendly communities within these areas - the weather is great, too!”
Next time you’re in the area, make sure you pop into Local Cellars Yorketown and say hello to Russell, Jacob, Steph, Edwina, Toby, and Luke.
Jacob Gutsche, Assistant Store Manager
Russell Gray, Store Manager
RANGE
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When Munno Para Foodland opened its doors in 1994, it wasn’t just another supermarket. It was a supermarket—literally—ahead of its time. Now 30 years later, it’s easy to see why the store and precinct has become renowned and successful.
To understand Munno Para Foodland’s success, you have to understand that, at that time, Munno Para appeared more like farmland and fields than a future, thriving suburb and community. Yet, for brothers John and Nick Chapley, the empty field they bought and built on was their literal ‘field of dreams’. They knew that if they built it, their customers would come.
From inception the Chapley’s were up against naysayers and cynics.
A bold visionJ
It was against the opinions and advice of countless ‘experts’ that the family backed themselves and their vision. In the grassy plains of what was to develop into a ‘shopping city’, the Chapley’s saw an opportunity to build a store and precinct that would inspire a community to live well and thrive.
Munno Para was designed to be a better shopping experience, with a bigger selection, more savings, and—importantly for the family— many more jobs than a traditional supermarket. Munno Para Foodland over the years continues to provide the locals opportunities to build careers close to home.
At the recent 30 years milestone event, Foodland celebrated several
employees on stage, including Sue Murphy (General Merchandise Manager), Evelyn Candy (Administration), Irene Baldwin (Deli) and Harry Kaiafas (Fruit & Veg), all of whom have each worked at Munno Para Foodland for its full 30 years.
With space and capacity for growth and opportunities, this Foodland was able to stock more products, support South Australian brands and farmers, and continue to treat customers to a greater quality of life. This approach to supermarket retailing was considered ahead of its time, not only in South Australia, but across the nation. Pretty soon, new supermarkets were following the Munno Para blueprint.
affordability together under one roof—an ambition that remains at the core of Munno Para Foodland’s promise today.
The Chapley family imbedded into the store countless firsts and unique features for a supermarket:
• A full scratch bakery, ensuring fresh, handcrafted bread every day
• A full-service meat department, providing top-quality cuts and personal service
• A massive ‘fresh’ section, with the freshest produce direct from the nearby fruit and veg. markets
• An authentic delicatessen, offering a range of specialty items that went beyond the basics
This was a supermarket designed around people’s needs, not just what was convenient to stock. It was built to bring quality, freshness, and
One of the defining characteristics of Munno Para Foodland is its unwavering commitment to the local community. The Chapley family has always believed in supporting those who support them, which is why the store has consistently:
• Partnered with local farmers and producers to ensure the freshest goods
• Backed local start-ups, giving them shelf space when bigger supermarkets wouldn’t
• Sponsored community sporting clubs, fostering a sense of connection and pride
This commitment extends beyond the store itself. Munno Para Foodland actively supports local charities through year-round initiatives, including Grey May, NAIDOC Week, and the SALA Festival. Most recently, the store played a major role in fundraising for Zoos SA and Monarto Safari Park, helping bring three elephants—Burma, Permai, and Putra Mas—to South Australia.
Three decades since its opening, Munno Para Foodland continues to uphold the values it was built on. Mr Nick Chapley, co-founder and co-owner of the store, attributes the store’s success to its unofficial business philosophy. Mr Nick says, “’we don’t own the store—the customers do.”
“Once our customers feel a sense of ownership– we really have created a special thing, a community”.
As we celebrate 30 years of service, we look forward to many more as the Chapley’s continue to deliver quality, value, and care to the people of Munno Para and beyond.
Munno Para Foodland team
Warooka Drive access to rear of Centre during early development 1994
Building / expansion works circa 1994
Mr John Chapley & Mr Nick Chapley
Spero Chapley, Evelyn Candy, Chris Young, Philip Funnell, Sue Murphy & Spero Tsapaliaris
Official Opening of Munno Para Shopping City 1994 Left to Right - Mr John Chapley, the Honorable Mr Dean Brown (Premier SA), Mrs Jo Gapper (Mayor of the District of Munno Para City Council 1985 to 1995) & Mr Nick Chapley
The JL F Trek
Each year, The JLF Trek invites passionate adventurers to take on a challenging, yet deeply rewarding, journey, all in the name of raising funds and awareness for bowel cancer prevention and early detection.
This May, The JLF Trek will, once again, offer participants the chance to hike through some of South Australia’s most breathtaking landscapes, while supporting the work of the Jodi Lee Foundation.
The Jodi Lee Foundation was established in memory of Jodi Lee, a mother of two, who tragically passed away from bowel cancer in 2010 at the age of 41. Since then, the Jodi Lee Foundation has worked tirelessly to increase awareness of bowel cancer and the important role of early detection in saving lives. That’s because bowel cancer can be up to 99% treatable if detected early. The JLF Trek plays a vital role in helping the Foundation achieve its mission of reaching Australians with its important messages.
For James Trenerry, participating in The JLF Trek is more than just a fitness challenge. “Bowel cancer is something that affects so many people. Each year, it’s
impacting more and more younger Australians- people in their 20s and 30s. It’s sadly now the leading cause of cancer-related death in 25-49 year-olds in Australia. To have the opportunity to help raise awareness is incredibly meaningful. For me, The JLF Trek is a powerful way to be part of something bigger. It’s an incredible opportunity to challenge yourself physically – but it’s about making a difference.” says James.
James has participated in the trek multiple times and this year will be his 6th trek. Each year, he’s reminded of the personal stories shared by fellow trekkers. “It’s amazing how this trek brings people together. We’re all there for different reasons, but we all share the common goal of supporting the Jodi Lee Foundation. The sense of community and camaraderie on the trek is inspiring. It’s humbling to hear how cancer has impacted the lives of so many, and it pushes you to keep going, even when the going gets tough.”
The JLF Trek is not only an opportunity to raise funds and important awareness, but it also offers a unique chance to connect with nature and experience the incredible beauty of South Australia’s landscapes. Trekking through rugged hills, beautiful coastlines, dense forests, and sun-drenched valleys, participants are reminded of the resilience of the human spirit.
The trek offers a chance to reset, reflect, and be inspired by their surroundings and the generosity of those who take part.
Jodi Lee Foundation Founder & Chair, Nick Lee OAM, explains “It’s incredible to watch people push past their limits, not only for themselves but for others. It’s a shared experience that creates lasting memories and, most importantly, it raises crucial funds for the Foundation’s work in combating bowel cancer.”
“Whether you’re an experienced hiker or someone looking for a new challenge, The JLF Trek offers something for everyone. Participants can nominate for a variety of distances – 67km over two days (Friday & Saturday) or 32km or 24.5km on Saturday only. By signing up, you’ll not only be supporting an important cause, but you’ll also be joining a community of like-minded individuals who are dedicated to making a real impact”, said Nick.
“Unlike similar events, The JLF Trek is a fully-supported event. Trekkers receive catering and refreshments at all checkpoints (morning tea, lunch, afternoon tea) and are treated to a finish line celebration event on day two. We are extremely grateful that Foodland have come on board this year to supply apples at checkpoints – thanks Foodland!” said Nick.
The JLF Trek 16-17 May 2025
Encounter Bay & Myponga Region www.jodileefoundation.org.au
Sign up today and take the first step towards making a real difference this May.
James Trenerry and Nick Lee
The Local Cellars brand may look a little familiar to some, that’s because since its launch in 2022, stores have been popping up across the state. From Renmark to Norwood and from Balaklava to Kingston the Local Cellars store network brings together great value, community focus and a proudly independent nature with the passion of sourcing great products including an extensive range of wines, spirits, and beers from South Australia to regions all over the world.
LOCAL CELLARS RENMARK - 25 RAL RAL AVENUE, RENMARK 5341 (08) 8586 4269
LOCAL CELLARS BANQUET FOOD & WINE - 990 PORT ROAD, ALBERT PARK SA 5014 (08) 8268 1652
LOCAL CELLARS BALAKLAVA - 4 WALLACE STREET, BALAKLAVA 5461 (08) 8862 1840
MORE Where you shop matters, Local Cellars supports Good4Locals, a community program supporting local initiatives.
LOCAL CELLARS NORWOOD - PARADE CELLARS, 161 THE PARADE NORWOOD SA 5067 0401 802 900
LOCAL CELLARS KINGSTON - Royal Mail Hotel - 10 Hanson St, Kingston SE SA 5275 (08) 8767 2002
LOCAL CELLARS YORKETOWN - 6 CHARLES STREET, YORKETOWN SA 5576 (08) 8852 1111
LOCAL CELLARS CAMPBELLTOWN - 610 LOWER NORTHEAST ROAD, CAMPBELLTOWN SA 5074
LOCAL CELLARS LITTLEHAMPTON - 85 PRINCES HWY, LITTLEHAMPTON SA 5250 (08) 8391 3041 NEW STORE
Desserts & Sweets
Bunny Biscuits - Kids Cooking
Chocolate
Butter
Chocolate Easter Egg Brownie
Vegan
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.
Cinnamon
Anzac
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
limited edition DESIGNS
