Welcome
TO THE 2026 AUTUMN EDITION OF FOODLAND’S MIGHTY MAGAZINE!
AAutumn is upon us, which means it’s the perfect time to start turning up the heat in the kitchen. We’ve done the work for you and picked out some of our favourite weeknight meals, entertaining crowd pleasers and seasonal pairings for the upcoming season.
This Edition explores ‘What’s In Season’ with classic flavour combinations, and how to use chicken ‘4 Ways’ to create meals that are flavoursome and varied. For those who are always in a hurry, we share five 30-minute meals, which are guaranteed to please the whole family, and for those who are in the mood for some baking, we share our favourite savoury and sweet treats.
We’ll also introduce you to 2023 Australian of the Year, Taryn Brumfitt, who shares an important message about body confidence and eating for enjoyment, and with the help of Hello SA, we’ll share our favourite places to visit in the Adelaide Hills.
Fall for flavour this Autumn.
We’ll see you in Winter.
The Foodland Magazine Team
@foodlandsupermarkets
@foodlandsa
Community News
FREE COOKWARE GIVEAWAY
Calling for Food for the Soul x SALA Artists
For the 6th year, Foodland is once again participating in the SALA (South Australian Living Artists) Festival to showcase local South Australian’s artwork across selected Foodland stores. If you would like to feature your artwork in the 2026 Food for the Soul Exhibition, Foodland invites you to register your interest in participating. For more information, visit foodlandsa.com.au.
Artist registrations close on Wednesday 6 May 2026.
Foodland x Adelaide Fringe Bags
The Foodland x Adelaide Fringe Bags are now available to purchase in-store! Using the artwork of South Australian artist, Billie Justice Thomson, this bag design features a striking cockatoo in full flight—a cheeky, unmistakably Australian symbol of curiosity and chaos. Not only does the artwork capture the raucous joy of Adelaide Fringe, but part proceeds from every bag sold is donated to the Adelaide Fringe Foundation.
Free Cookware Giveaway
After a highly successful campaign, Foodland’s Cookware Giveaway is soon coming to an end. As a result, we think it’s time for you to trade those stamps for a piece of cookware before the end of March. If you haven’t collected stamps thus far, it’s not too late. Simply download the Great Rewards App, scan your App every time you shop, and earn stamps towards a piece of cast iron cookware.
Adelaide 36ers Partnership Renewal
Foodland has extended their partnership with the Adelaide 36ers for another two years, securing the relationship through to the end of the NBL28 season. Under the new agreement, Foodland will continue as the Club’s Official Supermarket Partner as well as being a Club Community Support Partner, backing the Active Adelaide 36ers healthy lifestyles program for primary school children.
Autumn
Autumn showcases an array of seasonal fruit and vegetables, from apples and pears to hearty root vegetables. This season lends itself to providing complementary flavour pairings including Pork Steaks with Apple and Miso Caramel, Torn Lasagna with Pumpkin, Ricotta and Sage, and Burnt Eggplant with Pomegranate. We showcase the versatile protein of chicken, cooked four ways, with different flavour profiles, with our personal favourites being the Fried Chicken Burger and the Shandong Chicken.
For hearty and warming meals, give yourself 30 minutes and be amazed at the restaurant quality dishes that you can whip up. Think Whole Roasted Cauliflower, Prawn Curry, Barramundi Masala and Meatball Massaman Curry. The perfect combination of hearty proteins, aromatic spices and herbs, and delicious flavour.
For those who love the crunch of fresh pastry, we recommend trying our Lamb Spanakopita or Salmon Pasties. On the sweeter side, flavours of pistachio and dates, showcased in our Pistachio Hot Cross S’mores and Sticky Date Anzac Crumble Pudding, are a real hit!
Autumn sets the tone for warm and wholesome eating. Swap the fresh salads for roast vegetables, hearty proteins and warm desserts, and enjoy!
WHAT’S IN SEASON ?
SERVES 4
PREP TIME - 15 MINS
COOKING TIME - 60 MINS
VEGETARIAN
DAIRY FREE
INGREDIENTS
2 medium eggplants
1 3 cup pomegranate arils
¼ cup pine nuts
¼ cup parsley leaves, roughly torn
¼ cup mint leaves, roughly torn
TAHINI YOGHURT
3 tbsp tahini
2 tbsp lemon juice
1 cup Greek yoghurt
1 garlic clove, minced
POMEGRANATE DRESSING
1 tbsp pomegranate molasses + extra for drizzling
1 tbsp sherry vinegar
1 tsp dijon mustard
¼ cup olive oil
Burnt Eggplant with Pomegranate H
METHOD
1. Preheat oven to 200°C. Place eggplants onto a baking paper lined oven tray and roast for 1 hour.
2. Place onto a wire rack to cool to room temperature, then peel off the skin, keeping the stem intact.
3. Meanwhile, mix the ingredients for the yoghurt and dressing in small bowls.
4. To serve, spread the tahini yoghurt onto a serving plate and place the eggplants on top, gently prying them open.
5. Drizzle liberally with the dressing and sprinkle over the pomegranate, pine nuts and herbs.
6. Just before serving, drizzle with extra olive oil and pomegranate molasses.
SERVES 4
PREP TIME - 20 MINS
COOKING TIME - 10 MINS
VEGETARIAN
INGREDIENTS
1 pear, finely sliced
1 fennel bulb, finely sliced
1 radicchio, leaves separated
1 cup watercress
Sea salt & cracked black pepper
WALNUT CRUMB
½ cup coarse wholemeal breadcrumbs
1 tbsp olive oil
¼ cup coarsely chopped walnuts
DRESSING
¼ cup sour cream
¼ cup milk
2 tbsp lemon juice
60g soft blue cheese
& Blue Cheese Salad Pear, Fennel, Radicchio r
METHOD
1. Heat a small frypan over medium heat. Add olive oil and breadcrumbs and toast until golden and crisp.
2. Place into a small bowl, add walnuts and mix to combine.
3. Whisk together sour cream, milk and lemon juice in a small bowl. Crumble in the blue cheese, season with salt and pepper and stir to combine.
4. Arrange the pear, fennel, radicchio and watercress onto a serving plate and season with salt and pepper.
5. Drizzle generously with the dressing and sprinkle with the walnut crumb.
Pork Steaks with apple miso caramelJ
SERVES 4
PREP TIME
20 MINUTES + MARINATING
COOKING TIME - 30 MINS
GLUTEN FREE (check store bought ingredients)
DAIRY FREE
INGREDIENTS
4 pork forequarter steaks
½ small cabbage, cut into 4 wedges
2 granny smith apples, cut into wedges
2 pak choy, halved
4 tbsp olive oil
sea salt & cracked black pepper
1 tbsp furikake seasoning FOR MARINADE
¾ cup light soy ¼ cup sake FOR CARAMEL
3 tbsp white miso
3 tbsp brown sugar
1 tbsp apple cider vinegar
METHOD
1. Pour marinade ingredients into a large zip lock bag. Add pork, seal, massage to coat and marinate for at least 2 hours in the refrigerator.
2. Preheat oven to 220°C. Line an oven tray with baking paper, add cabbage wedges, drizzle with olive oil, season with salt and pepper and roast for 15 minutes.
3. Flip cabbage wedges and add apples and pak choy, season and drizzle with olive oil and roast for a further 15 minutes.
4. Mix miso, brown sugar, vinegar and 2 tablespoons of water in a small bowl.
5. Pat dry the pork with paper towel and heat a large, heavy based frypan over medium heat.
6. Add 2 tablespoons of olive oil to the pan. Add the pork and cook for 8 minutes, flipping the steaks every 2 minutes. Set aside to rest.
7. Add caramel ingredients and ¼ cup of water to the pan, bring to a simmer and add cooked apple, stirring to coat.
8. Serve the steaks with the roasted cabbage and pak choy, topped with the apple and miso caramel, and sprinkled with furikake.
Stroganoff Sauce Rump Steak with L
SERVES 2
PREP TIME - 10 MINS
COOKING TIME - 20 MINS
INGREDIENTS
400g rump steak
1 tbsp vegetable oil
Sea salt & cracked black pepper
SAUCE
1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, finely chopped
400g swiss brown mushrooms, sliced
2 cups beef stock
1 tsp paprika
1 tbsp tomato paste
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
Bay, rosemary & thyme
100g sour cream
2 tbsp chopped parsley
¼ cup celery leaves
6 baby gherkins, halved
METHOD
1. Heat a medium cast iron pan to medium/ high. Add oil and rump steak (seasoned with salt and pepper) and cook for 2-3 minutes on each side, or until cooked to your liking. Set aside to rest.
2. Add remaining oil, onion and garlic and sauté until softened.
3. Add mushrooms and cook until browned.
4. Add beef stock and reduce by half. Add paprika, tomato paste, mustard and Worcestershire sauce and stir to combine.
5. Add sour cream and simmer for 2 minutes.
6. Return the steak to the pan, stirring in any resting juices.
7. Serve immediately. Garnish with chopped parsley, celery leaves and baby gherkins.
SERVES 4
PREP TIME - 15 MINS
COOKING TIME - 20 MINS
VEGETARIAN
INGREDIENTS
375g La Tosca Fresh Lasagne
200g butternut pumpkin
1 tbsp olive oil
Sea salt & cracked black pepper
100g butter
24 sage leaves
200g ricotta
METHOD
1. Preheat oven to 190°C Thinly slice cross sections from the top part of the pumpkin, about the same thickness as the lasagne sheets (a mandolin will help with this).
2. Toss the pumpkin slices in olive oil. Season with salt and pepper, place onto two oven trays lined with baking paper and roast for 10 minutes.
3. Bring a large pot of salted water to the boil and tear the lasagne sheets into pieces similar in size to the pumpkin slices.
4. Melt the butter in a large frypan. Add the sage leaves when the butter begins to foam, fry until crisp then remove with a slotted spoon and drain on paper towel.
5. Continue to cook the butter until it turns nut brown in colour. Set aside.
6. Add the torn pasta to the boiling water and cook for 2 minutes.
7. Return the frypan to medium heat. Add the cooked pasta and pumpkin, season with salt and pepper and stir to mix through.
8. Plate the pasta onto a serving dish. Top with ricotta, sprinkle with sage leaves and drizzle over any remaining brown butter.
Fresh Lasagne
TornLasagnawith Pumpkin,Ricotta&S a ge
Panfried Mozzarella with Fig Grape Prosciutto
SERVES 4
PREP TIME - 20 MINS
COOKING TIME - 20 MINS
INGREDIENTS
4 mozzarella sticks
2 filo sheets, halved
50g butter, melted
2 figs, halved
1 small bunch dark grapes
4 slices prosciutto
1 rosemary sprig
4 tbsp olive oil
2 tbsp honey
METHOD
1. Working one at a time, brush each sheet of filo with butter. Place a mozzarella stick at the base of the narrow end, fold in the edges of the filo and roll to enclose.
2. Heat 2 tablespoons of olive oil in a large fry pan. Add figs, cut side down, grapes, prosciutto and rosemary and cook until the fruit begins to collapse and the prosciutto begins to crisp.
3. Remove and set aside with any pan juices.
4. Wipe out the pan with paper towel, return to medium heat, add olive oil and the wrapped mozzarella sticks. Cook until golden and crisp, add honey and allow to warm through.
5. Serve mozzarella sticks on a serving plate with the figs, grapes and prosciutto, drizzled with honey and reserved pan juices.
Perfect for kids lunchboxes SAUSAGE ROLLS J Beef Chevapchichi
INGREDIENTS
1 pack of Olga’s Fine Foods
Beef Chevapchichi
2 sheets puff pastry, thawed 1 egg, whisked
2 tsp sesame seeds, for garnish
METHOD
1. Preheat the oven to 200°C and line two baking trays with parchment paper.
2. Lay the thawed puff pastry sheets on a clean surface
3. Cut each sheet in half, then place two Olgas Fine Foods beef chevapchichis along one side of each pastry piece and roll to enclose. Use a sharp knife to cut the rolled pastry into smaller pieces.
4. Brush the tops of the sausage rolls with the whisked egg and sprinkle with sesame seeds.
5. Bake in the preheated oven for 1820 minutes, or until golden brown and cooked through.
6. Transfer to a wire rack to cool for a few minutes before serving with your preferred dipping sauce.
4 WAYS WITH CHICKEN.
ONE CHICKEN, FOUR WAYS.
Chicken breast Piccata J
METHOD
1. Pound the chicken to an even thickness with a meat mallet, season with salt and pepper and dredge in flour.
SERVES 4
PREP TIME 15 MINS
COOKING TIME 20 MINS
INGREDIENTS
4 chicken breasts, sliced in half horizontally
Sea salt & cracked black pepper
½ cup flour
4 tbsp olive oil
1 shallot, finely diced
2 garlic cloves, finely chopped
¼ cup white wine
1½ cups chicken stock
1 lemon, thinly sliced
2 tbsp capers
50g butter
2 tbsp chopped parsley
2. Heat a large frypan over medium heat, add olive oil and half the chicken and fry until golden and cooked through, about 2 minutes per side. Set aside and repeat with the remaining chicken.
3. Add the shallot and garlic to the pan and sauté until softened. Add wine and reduce by half.
4. Add stock and reduce by half.
5. Add lemon slices and capers and simmer for 2 minutes.
6. Add butter and stir to combine.
7. Return the chicken to the pan and simmer to warm through.
8. Serve garnished with chopped parsley.
INGREDIENTS
4 chicken thigh fillets
4 brioche buns
4 burger cheese slices
Bread & butter pickles
1 baby cos
Vegetable oil for frying FOR MARINADE
1 cup milk
1 tbsp vinegar
1 tbsp paprika
1 tbsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
2 tsp sea salt
1 egg
BREADING MIX
1½ cups flour
½ cup cornflour
1 tsp baking powder
REMOULADE
1 cup mayonnaise
2 tbsp dijon mustard
½ celery stick, roughly chopped
1 garlic clove
1 tbsp hot sauce
1 tbsp Worcestershire sauce
½ tsp cracked black pepper
METHOD
1. Place milk and vinegar in a medium bowl and set aside for 10 minutes.
2. Mix together spices in a small bowl and reserve 2 tablespoons for the breading mix.
3. Add remaining spices and egg to the milk mixture and whisk to combine.
4. Cover each chicken thigh fillets with glad wrap and pound with a meat mallet until ½ cm thick. Place into a ziplock bag, pour over marinade, massage to coat and marinate. Refrigerate for at least 4 hours.
5. Place remoulade ingredients into a high-speed blender and blitz until smooth.
6. Mix together breading ingredients (including the reserves spices) in a medium bowl. Heat the deep frying oil to 180°C.
7. Add 2 tablespoons of the marinade to the breading mixture and stir through to create a lumpy mix.
8. Coat each fillet in the breading mix, ensuring it is well coated.
9. Fry the chicken in two batches for 4 minutes and allow to drain on a wire rack set over a tray.
10. Place a slice of cheese on each piece of chicken and allow to melt under the oven grill.
11. Toast the burger buns under the grill.
12. To assemble, spread remoulade on the base of the buns, add two cos leaves, top with chicken, cheese, and pickles. Add more sauce and place burger lid on top. Serve immediately.
ATERNATIVELY, SERVE TWO PIECES OF CHICKEN IN THE ONE BURGER, IF PARTICULARLY HUNGRY!
MAKES 4 or 2 for hungry people!
PREP TIME 30 MINS + MARINATING
COOKING TIME 10 MINS
rChicken FRIED Burger
Wings Chicken
SERVES 4
PREP TIME 15 MINS
COOKING TIME 45 MINS
GLUTEN FREE
INGREDIENTS
1kg v cut chicken wings
Sea salt & cracked black pepper
Mint & preserved lemon strips to garnish
FOR MARINADE
3 tbsp harissa paste
2 tbsp tomato paste
¼ cup maple syrup
4 garlic cloves, minced
1 tsp coriander
1 tsp smoked paprika
Juice from 1 lemon
¼ cup olive oil
DIPPING SAUCE
¼ cup mayonnaise
¼ cup sour cream
1 garlic clove, minced
1 tsp cumin seeds
Zest from one lemon
METHOD
1. Mix together marinade ingredients in a small bowl.
2. Season chicken wings with salt and pepper. Place into a large ziplock bag, pour over
marinade, seal and massage to coat. Refrigerate and marinate for at least 2 hours.
3. Preheat oven to 180°C. Line two oven trays with alfoil and baking paper and place wings onto the trays in a single layer, reserving marinade.
4. Roast for 45 minutes, basting twice with the marinade.
5. Meanwhile, mix together dipping sauce ingredients in a small bowl.
6. Serve wings immediately. Garnish with preserved lemon, mint leaves and dipping sauce on the side.
Shandong ChickenJ
INGREDIENTS
1.8kg chicken, butterflied
1 tsp sea salt
FOR MARINADE
2 tbsp dark soy sauce
2 tbsp shaoxing wine
2 tsp sesame oil
SAUCE
¼ cup Chinese black vinegar
1 tbsp soy sauce
1 tbsp honey
1 garlic clove, minced
2 tsp minced ginger
1 birdseye chilli, chopped
METHOD
1. Rub the sea salt over the skin of the chicken to remove any loose fibres. Pat dry with paper towel.
2. Mix marinade ingredients in a small bowl.
3. Place chicken on a wire rack set over a tray. Pour over marinade and rub in to coat. Refrigerate uncovered, overnight.
4. Preheat oven to 200°C. Place chicken onto a roasting tray and roast for 45 minutes, basting halfway through.
5. Rest the chicken for 20 minutes. Meanwhile, mix sauce ingredients in a small bowl.
6. Cut the chicken into portions, place onto a serving plate and pour over the sauce.
SERVES 2 - 3
PREP TIME 15 MINS + MARINATING
COOKING TIME 45 MINS
DAIRY FREE GLUTEN FREE
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MANDARIN, OLIVE LEAF & VODKA COLLINS
60ml 23rd Street
Classic Vodka
30ml fresh mandarin juice
15ml sugar syrup
Soda water
Olive leaf and mandarin slice to garnish Ice
Mix vodka, mandarin juice and syrup together. Pour over ice. Add soda water to fill.
Garnish with olive leaf and mandarin slice.
GRAPE, SAGE & GIN SMASH
30ml Bombay Sapphire Gin
6 red grapes
15ml sugar syrup
Soda water
Red grapes and sage leaf to garnish
Crushed ice
Muddle gin, grapes and sugar syrup in a cocktail shaker. Add ice and stir to chill. Strain into a glass filled with crushed ice.
Top with soda water and garnish with grapes and sage leaf.
ROASTED FIG & BLACK PEPPER NEGRONI
25ml Tanqueray London Dry Gin
25ml Campari
25ml sweet vermouth
Fig and pepper to garnish Ice
Mix the gin, vermouth and Campari into a glass with ice. Cut a fig in half and roast until warm. Pour the liquid over a block of ice. Garnish with a grind of pepper and roasted fig on top.
APPLE OLD FASHIONED
50ml Jim Beam Kentucky
Staight Bourbon Whiskey
3 dashes bitters
20ml apple juice
Apple slice to garnish Ice
Mix the bourbon and bitters. Mix in apple juice. Pour combined liquid over ice.
Garnish with a thin slice of apple.
POTATO & CHICKEN GREEN CURRY with
Green Beans
INGREDIENTS
• 1kg Mitolo Family Farms Low Carb Potatoes, cut into large chunks
• 2 tbsp coconut or vegetable oil
• 2 heaped tbsp green curry paste
• 4 chicken thigh fillets, cut into medium sized pieces
• 1 cup chicken stock
• 400g green beans, trimmed
• 1 tin (270 ml) coconut milk
• Juice of 1 lime TO SERVE
• Thai basil & mint
• Steamed rice
METHOD
1. Place potatoes in a medium saucepan, cover with salted cold water, bring to the boil and simmer until just tender.
2. Meanwhile, heat the oil in a large pan over med/ high heat, add the curry paste and fry until fragrant.
3. Add the chicken, stir well to coat the chicken in the paste, add the stock and simmer for 15 minutes.
4. Add the cooked potatoes, green beans and coconut milk and simmer for a further 10 minutes.
5. Stir through lime juice and serve garnished with herbs and steamed rice on the side.
Serves 4 30 mins Easy
Sartori BellaVitano
Espresso – Hand rubbed with freshly ground espresso coffee beans for a natural match.
Balsamic – The sweet, tangy coating of Modena Balsamic marries with the natural flavours of the cheese and lingers on the palate.
Merlot – Bathed in red wine to deliver a delicious balance of fruit and creamy cheddar.
Whiskey – Smoky caramel and oak notes of worldfamous Tennessee Whiskey!
Rosemary & Olive Oil Asiago – Nut ty and fruity with hand rubbed rosemary and olive oil.
Herb & Garlic – Garlic, lemon zest, Aleppo Chili pepper, parsley, and extra virgin olive oil.
Sartori Tomato Basil BellaVitano – an awardwinning, cow’s milk cheese from Wisconsin, featuring a sweet, nutty, and creamy flavour profile similar to Parmesan and Gouda.
Onkaparinga Creamery
Brie – Gooey with a buttery, subtle earthy flavour. Camembert – Smooth texture and rich buttery flavour with a soft white mould shell.
Triple Cream Brie – Extra creamy and indulgent.
Blue Cheese– Creamy, crumbly, and great for serving, melting, or crumbling.
Truffle Brie – Luxurious blend of truffle and creamy brie.
Ash Brie – Extra creamy centre with refined earthy notes.
*selected stores only. Find the Sartori and Onkaparinga range in your local Foodland today!*
CURRY, SPICE AND ALL THINGS NICE.
FIVE CURRIES, FOR WHEN YOU’RE IN A HURRY.
SERVES 4
PREP TIME - 10 MINS
COOKING TIME - 30 MINS
VEGETARIAN
GLUTEN FREE
INGREDIENTS
1 cauliflower
2 tbsp ghee
1 tsp turmeric
1 tsp cumin
½ tsp sea salt
½ cup yoghurt
1 tbsp lemon juice
DAHL
2 tbsp ghee
1 onion, finely diced
2 garlic cloves, finely chopped
1 tbsp minced ginger
1 tsp curry powder
1 tsp turmeric
1 tsp coriander
4 cardamom pods
1 cup red lentils
1 bay leaf
3½ cups vegetable stock or water
1 tsp sea salt
TEMPERED SPICES
1 tbsp ghee
2 dried red chilli
1 tsp cumin seeds
1 tsp coriander seeds
METHOD
1. Preheat oven to 200°C. Place cauliflower into a deep microwave safe bowl, add half a cup of water, cover with glad wrap and microwave for 5 minutes or until just tender.
2. Mix ghee with turmeric, cumin and salt in a small bowl then rub the mixture over the cauliflower.
3. Roast for 30 minutes or until tender and well coloured.
4. Meanwhile, heat a large heavy-based pan over medium heat. Add ghee, onion, garlic and ginger and sauté until softened.
5. Add spices and sauté until fragrant.
6. Add lentils, bay leaf, stock (or water), and simmer for 20 minutes. Add salt, and more water if necessary, and continue to simmer for 5-10 minutes or until creamy.
7. Mix together yoghurt and lemon juice in a small bowl.
8. Heat remaining ghee in a small frypan over medium heat. Add chilli and spices and fry until crisp.
9. Spoon dahl into a large, deep bowl. Place cauliflower in the centre and pour over the yoghurt sauce and tempered spices.
with DahlWholeCauliflower Roasted J
Prawn CurryJ Hot Sour
SERVES 4
PREP TIME - 10 MINS
COOKING TIME - 20 MINS
DAIRY FREE
GLUTEN FREE
INGREDIENTS
500g prawns
2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 large green chilli, thinly sliced
2 tsp white peppercorns, coarsely crushed
2 tbsp fennel seeds
1 tsp turmeric
1 tsp coriander
1 tsp paprika
2 tomato, chopped
1 tbsp tamarind puree
2 tbsp fish sauce
1 lemongrass stalk, split
500ml water
200ml coconut milk
TO GARNISH
1 kaffir lime leaf, thinly sliced
½ green chilli, thinly sliced
1 spring onion, thinly sliced
2 tbsp, toasted coconut
Paratha and lime, to serve
METHOD
1. Heat a large, deep frypan over medium/high heat. Add oil, onion, garlic and chilli and sauté until softened.
2. Add spices and sauté until fragrant.
3. Add tomato and cook for 2 minutes to soften.
4. Add tamarind, fish sauce, water and lemongrass and simmer for 10 minutes.
5. Add coconut milk and prawns and simmer for 3 minutes or until prawns are cooked through.
6. Garnish with lime leaf, chilli, spring onion and toasted coconut.
7. Serve with lime halves and paratha on the side.
Meatball
J Massaman Curry
SERVES 4
PREP TIME - 10 MINS
COOKING TIME - 20 MINS
GLUTEN FREE
DAIRY FREE
INGREDIENTS
400g Little Meat Co.
Beef & Pork Meatballs
2 tbsp vegetable oil
1 onion, thickly sliced
1 3 cup massaman curry paste
1 cup beef or chicken stock
1 cup coconut milk
300g baby potatoes, halved
1 cinnamon stick
2 star anise
Brown sugar, optional
Fish sauce, optional
Juice of 1 lime
GARNISH
¼ cup chopped peanuts
1 birdseye chilli, thinly sliced
1 3 cup coriander leaves
Steamed rice, to serve
METHOD
1. Heat a large, deep frypan over medium/high heat. Add meatballs and 1 tablespoon of oil to the pan and fry until browned. Set aside.
2. Add remaining oil and onion and fry until softened.
3. Add curry paste, fry until fragrant and add stock, coconut milk, potatoes and meatballs and simmer for 20 minutes, or until potatoes are tender.
4. Taste and add brown sugar, fish sauce (if required), and lime juice.
5. Serve with steamed rice on the side and garnish with peanuts, chilli and coriander.
E MEat co
eef &
Red Curry Pork Belly Skewers F
MAKES 8
PREP TIME - 10 MINS + MARINATING
COOKING TIME - 20 MINS
DAIRY FREE
GLUTEN FREE
INGREDIENTS
400g skinless pork belly, cut into 1.5cm cubes
4 tbsp red curry paste
1 tsp brown sugar, optional
1 tbsp fish sauce, optional
200ml coconut milk
Juice of 1 lime
GARNISH
Thai basil
Sliced red chilli
Chopped cashews
METHOD
1. Mix together 2 tablespoons of curry paste, sugar and fish sauce in a medium bowl. Add pork belly and mix to coat. Set aside to marinate for at least 30 minutes.
2. Thread the slices of pork onto skewers and preheat a grill to medium/high.
3. Place the coconut milk and remaining curry paste into a small saucepan and simmer for 2 minutes. Taste and add sugar and fish sauce, if required.
4. Grill the skewers until lightly charred and cooked through, basting with the curry sauce halfway through.
5. To serve, pour the curry sauce into a deep serving dish. Top with skewers, squeeze over the lime juice and garnish with thai basil, red chilli and chopped cashews.
Barramundi Masala F BABY
INGREDIENTS
1 baby barramundi
2 garlic cloves, minced
1 tbsp minced ginger
1 tbsp coriander
1 tsp cumin
1 tsp garam masala
1 tsp chilli powder
1 tsp sea salt
2 tbsp lemon juice
2 tbsp vegetable oil
2 tbsp ghee or butter
2 curry leaf sprigs
2 tsp yellow mustard seeds
TO SERVE
Buttered naan Lime pickle
METHOD
1. Mix together garlic, ginger, spices, salt, lemon juice and oil in a small bowl.
2. Score the fish with diagonal cuts on both sides and rub SERVES 2
PREP TIME - 10 MINS
COOKING TIME - 20 MINS
GLUTEN FREE
DAIRY FREE
the marinade all over, ensuring to massage into the cuts and cavity. Allow to marinate for at least 2 hours.
3. Preheat oven to 200°C. Place fish onto a baking paper lined oven tray and bake for 15-20 minutes.
4. Meanwhile, heat ghee (or butter) in a small frypan over medium heat. Add curry leaves and mustard seeds and fry until the leaves are crisp.
5. Transfer the fish to a serving platter, spoon over the curry leaves and mustard seeds.
6. Serve with buttered naan and lime pickle.
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WHAT’S IN STORE?
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Head for the with EXPLORING SA
Hills
There’s something about the Adelaide Hills that keeps us coming back. Maybe it’s the fresh air, the winding roads, or the feeling that you’re only a short drive from the city but a world away from the everyday. Whatever the reason, this beautiful pocket of South Australia is made for exploring, with incredible places to eat, drink, stay and play around every corner. If you’ve been meaning to plan a day trip (or even a weekend escape), consider this your sign.
Eat
When it comes to food, the Hills truly deliver. If you’re chasing something relaxed and delicious, pizza at Route 9 Distillery is always a good idea. Grab a slice (or two) and pair it with a Square 1 Gin flight or sample spirits from around the world for a long, lazy lunch done right.
CellarDoor.Credit-
Drink
Of course, no trip to the Adelaide Hills is complete without a great drink. If you haven’t visited the new Nepenthe Wines Cellar Door yet, it’s worth the drive for the views alone. The expansive tasting space overlooks rolling vineyards in every direction, making it the perfect place to slow down and savour a glass.
Play
There’s plenty to do while you’re cruising through the Hills, too. FABRIK in Lobethal is a creative hub set within the historic Onkaparinga Woollen Mill, celebrating textiles, heritage, art and culture. Wander through galleries, meet resident artists, explore exhibitions or take part in a hands-on workshop.
If you feel like getting fancy, The Lane Vineyard has you covered. If a sevencourse seasonal extravaganza sounds like your glass of sparkling, then opt in for the Chef’s Table Experience. Hosted by The Lane’s talented kitchen team, it’s intimate, immersive and a great way to celebrate produce grown right there on the estate.
If a classic pub vibe is more your speed, the Inglewood Inn is the kind of place where you can settle in with a pint, enjoy up-market pub grub and soak up the sweeping Hills views. It’s relaxed, welcoming and always hits the spot.
For something a little different, head to Bottle Shock in Gumeracha. This lively venue is changing the way people experience wine, with gamified blind tastings and more than 150 wines available by the glass. Their focus is on fun and inclusivity, encouraging everyone to explore without intimidation. Their mantra is “wine for the people,” and we absolutely love that.
Stay
If you’re planning to stay the night (highly recommend!), The Manna in Hahndorf offers 50 Scandinavianinspired rooms with all the modern comforts you need. Think luxe spa suites, cosy studio rooms and the perfect place to recharge between all the eating and drinking.
For a longer stay, Leonards Mill, Templewood House and the Vineyard Cottage at Mt Bera Vineyards are also beautiful options to rest your head.
Animal lovers should make time for Gorge Wildlife Park, where you can get up close with a range of native and exotic animals — perfect for a family day out. If you’re keen to get active, Templewood Horse Riding Centre offers scenic trail rides for everyone from beginners to experienced riders.
The beauty of the Adelaide Hills is that no two visits are ever the same. There’s always a new cellar door to discover, a new dish to try or a hidden gem waiting around the next bend. So pack the car, bring your appetite and make a day (or weekend) of it. Trust us, it’s one of the best ways to experience the very best of South Australia.
By Hayley and Lauren, Adelady + hello SA
Mt Bera Vineyards. Credit - Ryan Cantwell
Gorge Wildlife Park. Credit - Tourism Australia South Australian Tourism Commission
The Lane Vineyard. Credit - Adelady
Inglewood Inn. Credit - Adelady
Mt Bera Vineyards. Credit - Ryan Cantwell
Nepenthe Wines
Adelady
BAKE IT TIL’ YOU MAKE IT.
FROM FLAKY PASTRIES TO SWEET TREATS.
J Pistachio Hot Cross S’mores
MAKES 4
PREP TIME - 10 MINS
COOKING TIME - 10 MINS
INGREDIENTS
1 pack of The Little Dough Co. x Pistachio Papi Hot Cross Buns
4 tbsp Pistachio Papi
Smooth spread
8 jumbo marshmallows
100g dark cooking chocolate, finely chopped
100ml thickened cream
¼ cup chopped pistachios
METHOD
1. Place chopped chocolate into a medium bowl. Heat cream in a small saucepan until just reaching a simmer, then pour over the chocolate and set aside for 2 minutes to melt.
2. Stir the chocolate mix with a rubber spatula until smooth. Set aside to cool to room temperature.
3. Preheat oven grill to low. Split the hot cross buns in half, spread the bases
Hot Cross BUNS
with a thick layer of chocolate sauce, top with marshmallows and place under the grill until the marshmallows are soft and charred.
4. Spread the bun tops with pistachio spread, sprinkle with chopped pistachios and sandwich on top of the marshmallows. Serve immediately.
Lamb Spanakopita G
SERVES 6
PREP TIME - 30 MINS
COOKING TIME - 45 MINS
INGREDIENTS
500g lamb mince
1 tbsp olive oil
1 onion, finely diced
3 garlic cloves, finely chopped
1 tsp dried oregano
1 tsp cumin
½ tsp cinnamon
Pinch of nutmeg
Sea salt & cracked black pepper
250g cooked rice
500g frozen chopped spinach, thawed
6 spring onion, finely sliced
200g Greek feta, crumbled
3 eggs, whisked
8 filo sheets
100g butter, melted
1 tsp dried oregano
METHOD
1. Heat a large, deep frypan over medium heat. Add olive oil, onion and garlic and sauté until softened.
2. Add lamb mince, break up with a wooden spoon and fry until coloured.
3. Add spices, season with salt and pepper and cook for a further minute. Place into a large bowl and set aside to cool.
4. Squeeze out the excess moisture from the spinach. Add to the lamb mix with the cooked rice, spring onion, feta and eggs. Mix well to combine.
5. Preheat oven to 180°C and brush a 22cm round ovenproof dish with melted butter.
6. Line with six sheets of filo, each brushed with butter, allowing edges of filo to overhang.
7. Add the filling and cover with the excess filo, scrunching the last two sheets and adding them to the top.
8. Drizzle with the remaining butter and sprinkle with oregano.
9. Bake for 45 minutes or until golden and crisp.
10. Allow to rest for 10 minutes before serving.
MAKES 6
PREP TIME
20 MINS + CHILLING
COOKING TIME
35 MINS
Salmon Pasties F
INGREDIENTS
300g skinless salmon pieces, cut into 2cm cubes
2 tbsp butter
1 leek, finely sliced
1 small fennel bulb, finely sliced
1 tbsp flour
1 3 cup fish or chicken stock
Sea salt & cracked black pepper
1 potato, diced
½ cup frozen peas
Zest from 1 lemon
1 tbsp chopped dill
300g puff pastry, store bought 1 egg, beaten Tartare sauce, to serve
METHOD
1. Heat a large frypan over medium heat. Add butter, and when melted, add leek and fennel and sauté until softened.
2. Add flour, stir through and cook for 1 minute.
3. Slowly add stock, stirring continuously, then simmer for 1 minute. Season with salt and pepper and place into a bowl in the fridge to chill.
4. Add salmon, peas, potato, lemon zest and dill, and mix through.
5. Cut out four 18cm circles from the pastry, gather the scraps of pastry and re-roll and cut out two more 18cm circles.
6. Divide the salmon filling between the pastry circles, brush the edges with water, fold in half, lift the seam on top and crimp to seal.
7. Place onto a baking paper lined oven tray, brush the pasties with beaten egg and score several times (to allow steam to escape when baking). Refrigerate for 30 minutes.
8. Preheat oven to 200°C. Bake pasties for 30-35 minutes or until golden.
9. Rest for 10 minutes before serving with tartare sauce on the side.
Adventure Cookies Choose Your Own
rMAKES 16
PREP TIME - 15 MINS + CHILLING
COOKING TIME - 20 MINS
INGREDIENTS
320g plain flour
¾ tsp bi-carb
280g salted butter, melted
100g brown sugar
100g white sugar
1 egg
1 egg yolk
½ cup chocolate chips
½ cup potato chips
½ cup pretzels
Add ins - chips, pretzels, peanut butter, jam, Easter eggs, freckles, lollies & cereal
METHOD
1. Place flour and bi-carb in large bowl and whisk to mix through.
2. Place melted butter, brown and white sugar, egg and yolk in a medium bowl and whisk until smooth.
3. Pour the wet mix into the dry mix and mix with a spatula until combined.
4. Add chosen add-ins and fold through. Refrigerate for 1 hour to firm up.
5. Preheat oven to 180°C, roll into balls (about 60g), flatten slightly and top with extra bits and pieces.
6. Bake for 15-20 minutes or until golden.
7. Allow to cool on a wire rack before serving.
SERVES 8
PREP TIME - 20 MINS
COOKING TIME - 35 MINS
INGREDIENTS
250g pitted dried
dates, finely chopped
1 tsp bi-carb soda
250ml boiling water
60g unsalted butter, at room temperature
150g brown sugar
2 eggs
180g self raising flour, sifted
300ml thickened cream
FOR CRUMBLE
½ cup plain flour
½ cup oats
¼ cup desiccated coconut
¼ cup brown sugar
60g butter
1 tbsp golden syrup
½ tbsp water
¼ tsp bi-carb soda
BUTTERSCOTCH SAUCE
60g butter
½ cup brown sugar
½ cup golden syrup
METHOD
1. Preheat oven to 180°C and butter a 2L pudding dish. Place dates and bicarb into a bowl, pour over the boiling water and set aside for 15 minutes.
2. Cream butter and brown sugar in a stand mixer until pale, add eggs and mix to combine.
3. Fold through flour and date mixture and pour into prepared dish.
4. Combine dry ingredients for the crumble in a medium bowl.
5. Melt butter, golden syrup and water in a small saucepan. Remove from the heat and stir in the bi-carb.
6. Pour the wet ingredients in the dry and mix until crumbly.
7. Crumble the mix over the date batter and bake for 30-35 minutes or until golden and an inserted skewer comes out clean.
8. Meanwhile, combine sauce ingredients in a small saucepan and simmer for 2 minutes.
9. Pierce the pudding all over with a skewer and pour over half a cup of the sauce.
10. Serve pudding with thickened cream and extra sauce.
The Rite Choice for every occasion
Smashed Miso & Garlic Roast Potato
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Burnt Eggplant with Pomegranate
Pear, Fennel, Radicchio & Blue Cheese Salad ..........
Pork Steaks with Apple & Miso Caramel
Rump Steak with Stroganoff Sauce
Torn Lasagna with Pumpkin, Ricotta & Sage ...........
Panfried Mozzarella with Fig, Grape & Prosciutto
4 Ways with Chicken
Chicken
Whole Roasted Cauliflower with
Hot & Sour Prawn Curry ...........................................
Meatball Massaman Curry ........................................
Red Curry Pork Belly Skewers ..................................
Baby Barramundi Masala .........................................
For all advertising enquiries, please contact:
Olivia Psevdos
Phone: (08) 8159 7729
Email: olivia.psevdos@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
CLOSE TO HOME withMore 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
610 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
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
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
North Adelaide Foodland
71-79 O’Connell Street
Old Reynella Foodland
221 Old South Road
Parafield Gardens Foodland
237 Martins Road
Pasadena Foodland
20 Fiveash Drive
Penola Foodland
27 Church Street
Peterborough Foodland
177 Main Street
Pinnaroo Foodland
15 Railway Terrace
Port Adelaide Cannon Street
Cannon Street
Port Adelaide Foodland
Port Mall Shopping Centre, Marryatt Street
Port Augusta Westside Foodland
23 Loudon Street
Port Noarlunga South Foodland
28 Seaford Road
Renmark Foodland
25 Ral Ral Avenue
Robe Foodland
7 Main Road
Rostrevor Foodland
161 St Bernards Road
Rosewater Foodland
Beryl Street For
Armada Arndale Shopping Centre
Kingston SE Foodland 1 Hansen Street
Littlehampton Foodland
85 Princes Highway
Lobethal Foodland 18 Main Street
Nairne Foodland
121 Princes Highway
Naracoorte Foodland
63 Ormerod Street
Normanville Foodland
85 Main Road
Norwood Foodland
161-169 The Parade
144 Grand Junction Road
Royal Park Foodland
53-59 Tapleys Hill Rd
Rundle Mall Foodland
Shop 9, 141-159 Rundle Mall
Saints Road Foodland
Cnr Main North Road & Saints Road
Salisbury East Foodland
53-63 Northbri Avenue
Seacliff Park Foodland
228 Seacombe Road
Sefton Park Foodland
231 Main North Road
Streaky Bay Foodland
6 Bay Road
Stirling Foodland
3/5 Johnston Street
Tailem Bend Foodland
113 Railway Terrace
Tanunda Foodland
119 Murray Street
Thebarton Foodland
81 George Street
Tumby Bay Foodland
5 Spencer Street
Waikerie Foodland
4 McCoy Street
West Lakes Foodland
Bartley Terrace
Whyalla Foodland
82 Essington Lewis Avenue
Woodside Foodland
25 Onkaparinga Valley Road
Wudinna Foodland
49 Ballantyne Street
Yorketown Foodland
14 Warooka Road
Broken Hill Foodland
Available from late March
