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SPRING 2026

STRAWBERRY & BALSAMIC RICOTTA CHEESECAKES (PAGE 18)

4 WAYS WITH LAMB • WEEKNIGHT MEALS • SPRING SALADS • LOCAL CELLARS COCKTAILS

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

NEW PRODUCT ALERT:

Born in the Adelaide Hills, made for sharing.

Get ready to crack open something special. Adelaide Hills Drinks Co. is hitting Foodland shelves with four bold, delicious flavours that bring the fun back to soft drinks.

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

Each 1.25L bottle is designed to stand out on shelf and steal the show at the table. Perfect for family dinners, weekend barbeques or when friends drop around unannounced., Adelaide Hills Drinks Co. delivers serious flavour at a value price. Every bottle sold supports the Good 4 Locals Foundation.

e m o c l e W

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

T General Manager Marketing Danielle Watts Marketing Coordinator Grace Van Arend Parlàre Public Relations, Contributing Feature Writer Sarah Parkyn G raphic Designer Carolina Garzon Styling & Food Photographer Brendan Homan Chef Natalie Homan

ime flies when you’re having fun! Spring is here and what a wonderful time of year it is – birds are chirping, flowers are blooming, days are getting longer and temperatures are starting to rise. To welcome the new season and put a spring back in your step, we have put together this special edition of MIGHTY mag that will reinvigorate your mealtimes, boost your mood and inspire new experiences. To celebrate all things Spring, we’ll take you through what’s in season and in abundance at your local Foodland. We let vibrant greens sing on their own with fresh and zingy starters such as Snow Pea, Radish & Tuna Bruschetta and Tempura Asparagus with Wasabi Mayonnaise and Pickled Cucumber. As we know, colour equals flavour! Blushing red strawberries (as seen in our drool-worthy front cover recipe – Strawberry and Balsamic Ricotta Cheesecake), creamy green avocado, new season white flesh baby potatoes and ruby red grapefruit all have a moment in the sun starring in delectable dishes that will elevate your everyday cooking. Our recipe development team have come up with 4 fantastic ways to cook and enjoy Spring Lamb – a must for any get together or weeknight family meal. Sharing is caring with our Roasted Boneless Lamb Leg with Roasted Zucchini, Cherry Tomatoes and Roasted Garlic Aioli – the ultimate crowd pleaser – while middle-eastern inspired Lamb Skewers with Eggplant, Yoghurt and Mint are the perfect way to shake up your next barbeque. We’ll also take a look at Adelaide’s own CheeseFest - a family-favourite event that celebrates 21 years of all things cheese and artisan food and beverages in the picturesque Adelaide Park Lands. Plus you’ll get an exclusive look at this year’s SALA x Foodland exhibition and explore the best of SA with hello SA’s guide to the McLaren Vale! Let’s step into Spring! The Foodland Magazine Team

@foodlandsupermarkets @foodlandsa

Communit y News ReachOut Initiative Since 2022, Doritos has partnered with ReachOut, Australia’s leading online mental health service supporting young people and their families when life doesn’t go as planned. Doritos uses its brand platform to drive awareness of, and improve access to, mental health support for Gen Z. The partnership has grown year on year, with more than 750,000 Gen Z Australians using the platform since it began. In 2026, Doritos aims to reach an ambitious impact goal: encouraging 1 million Gen Z Australians to take action for their mental health. Doritos supports this through always-on touchpoints, including a permanent back-of-pack flash designed to convert awareness into real action. Foodland proudly supports the ReachOut initiative and recognises the importance of accessible mental health support, helping to raise awareness and encourage meaningful conversations within our community.

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Foodland’s ‘Food for the soul’ SALA exhibition For the sixth year, Foodland partnered with the South Australian Living Artists (SALA) Festival to showcase the ‘Food for the Soul’ Exhibition. The Exhibition ran for the month of August with over 100 pieces of art showcased across 34 Foodland stores around the state. On Friday the 31st of July, Munno Para Foodland hosted our annual Artists Morning Tea. The morning Tea created an opportunity for this year’s artists to meet each other and allowed us to launch the exhibition to the public. To further support local artists, Foodland stores sold exclusive SALA tote bags throughout the exhibition, featuring artwork by three inspiring local artists, with 50 cents from every sale donated to the SALA Artist Fund. Foodland People’s Choice Award In its inaugural year, Gluttony brought a large-scale visual art exhibition into its parkland base of Murlawirrapurka/Rymill Park during Adelaide Fringe 2026: Gluttony Sculpture Walk. The Foodland People’s Choice Award was voted on by you – the audience who bring this space to life. Congratulations to the winners of the Foodland’s People Choice Award, Ben Reardon and Gabriel Fox, for their work, Benga Barracuda. Entries will open in Spring this year for artists keen to participate in the 2027 Gluttony Sculpture Walk. Visit www.gluttony.net.au to find out more.

Credit - Helen Page Photography

s t n e t n o CF P6

WHAT’S IN SEASON

P23

4 WAYS WITH LAMB

P33

LOCAL CELLARS COCKTAILS

P34

THE LITTLE CHEESE CO.

P35

WEEKNIGHT MEALS

P47

SPRING SALADS

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verything comes to life in Spring – it’s natures natural reset. In Australia, we are extremely lucky to have such wonderful producers. ‘What’s In Season’ is a great reminder for us all to shop seasonally to ensure that we’re getting the best tasting produce at the most affordable price. From fresh fruit and vegetables grown in sun-drenched fields to well-loved farms with room to roam and graze, Springtime truly delivers on quality and taste. During the Spring months, you’ll find an array of crunchy greens adorning your local Foodland as they hit peak season. Asparagus, snow peas, baby spinach, bok choy, spring onions and radishes are just some of the delicious vegetables on offer that can add brightness and texture to any meal. If you love your greens as much as we do, try our Pea Pesto & Prawn Risoni for a quick and light take on a classic risotto or create your own Asian banquet with our Steamed Barramundi with in-season Bok Choy with Ginger, Spring Onion & Soy – the delicate fish pairing perfectly with its savoury dressing and just-cooked vegetables.

WHAT’S IN SEASON?

Spring

We also love nothing more than fresh fruit when the weather starts to warm up – Spring serves up an abundance of berries, passionfruit, citrus and tropical fruit as we lead into Summer – perfect for snacks, desserts, grilled on the barbeque and even scattered through salads. Lamb is a must for every meat-lover this Spring. There’s never been a better time to explore the many wonderful cuts of lamb that can be used for slow cooking, roasting, stir-frying or grilling. Our Grilled Lamb Loin Chops with Slow Cooked Leek & Saffron White Beans recipe delivers restaurant quality results without the fuss while our Cumin Lamb Noodles made with thinly sliced shoulder, green beans and herbs are ready in minutes and pack a flavourful punch. Let’s lean into Spring and enjoy the lighter (fresher) side of life!

MightY Spring 2026 |

SERVES 4 AS SNACK PREP TIME - 20 MINS COOKING TIME - 15 MINS VEGETARIAN DAIRY FREE

INGREDIENTS 1 bunch asparagus 8 flat beans TEMPURA BATTER 150ml soda water, chilled 100ml water, chilled 1 egg 120g plain flour 60g cornflour 1 tbsp furikake seasoning Mint leaves, to garnish PICKLED CUCUMBER 1 Lebanese cucumber, thinly sliced 2 tsp sea salt 2 tbsp sugar ½ cup rice wine vinegar

5. Meanwhile, sift together plain flour and cornflour in a medium bowl. 6. Add soda water and water to another medium bowl, whisk in the egg, removing any froth that develops with a small sieve. 7. Add flours in three stages, incorporating with chopsticks in a crisscross motion, being mindful not to over mix (small lumps in the batter are ok).

8. Working in batches, dip the vegetables WASABI MAYONNAISE into the batter, 4 tsp wasabi paste ½ cup mayonnaise scraping off excess 1 tbsp lime juice (you only want a thin coating) and fry for METHOD 3-4 minutes. Allow to drain on a wire 1. For pickle, place cucumber rack set over a tray. in a small bowl, sprinkle with salt, set aside for 10 minutes 9. Serve tempura with and drain excess liquid. wasabi mayonnaise and pickled 2. Stir through sugar and cucumber on the vinegar and chill in the side. refrigerator for 30 minutes. 3. Mix together wasabi mayonnaise ingredients in a small bowl. 4. Heat oil in a deep fryer or large pot (filled halfway) to 180°C.

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10. Garnish with furikake and mint leaves.

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ring

Vegetabl e s

MightY Spring 2026 |

Loaded

e l o m a c a u GJ

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SEE RECIPE ON PAGE 12

h s i d a R , a e P w o n S chetta tuna brus

SEE RECIPE ON PAGE 12

MightY Spring 2026 |

Loaded acamole GuJ SERVES 4 - 6 AS A SNACK PREP TIME - 20 MINS COOKING TIME - 15 MINS

INGREDIENTS 3 avocados ¼ cup sour cream 3 tbsp lime juice ½ tsp sea salt 1 corn cob 2 streaky bacon rashers, roughly chopped ½ red onion, diced 1 jalapeño, thinly sliced Coriander leaves, to garnish

Lime half, to serve 4 flour tortillas Olive oil spray 1 tbsp smoked paprika ½ tsp sea salt

METHOD 1. Preheat oven to 180°C and line two oven trays with baking paper. 2. Cut tortillas into bite sized pieces, place onto trays in a single layer, spray with oil and sprinkle with paprika and sea salt. 3. Bake for 15 minutes or until golden and crisp. 4. Spray corn cob with oil spray and cook in a hot frypan until charred on all sides. Allow to cool before slicing off kernels. 5. Cook bacon in the fry pan until crisp. Place on paper towel to drain excess oil. 6. Place avocado, sour cream, lime juice and salt in a blender and blend until smooth. 7. Spread the avocado onto a serving plate, sprinkle over corn, bacon, red onion, jalapeño and coriander. 8. Serve with tortilla chips and extra lime on the side. 12

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MAKES 6 - 8 PREP TIME - 15 MINS COOKING TIME - 10 MINS DAIRY FREE

INGREDIENTS 6 - 8 sourdough slices 2 tbsp olive oil 4 radish, thinly sliced 6 snow peas, thinly sliced ¼ cup Sicilian olives ¼ cup micro herb leaves TUNA SPREAD 425g tinned tuna in olive oil 1 shallot, finely chopped

Snow Pea, Rad is h ta tuna bruschet

1 celery stalk, finely chopped ¼ cup chopped cornichons 1 tbsp capers 1 tbsp seeded mustard 2 tsp olive brine ¼ cup mayonnaise 2 tbsp chopped parsley 1 tbsp chopped dill

METHOD 1. Place tuna in a large bowl and break up into small chunks, add remaining ingredients and mix well to combine. 2. Brush sourdough with olive oil and toast in a frypan until golden.

3. Spread the toasts generously with the tuna mix. 4. Top with radish, snow peas, olives and garnish with micro herbs.

Po tat o Pr imaver a Salad sh a on M i n O French

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

For more recipes:

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

tto on u i sc Salm o r P ped ap r W

SERVES 4 AS A SIDE PREP TIME - 10 MINS COOKING TIME - 45 MINS VEGETARIAN GLUTEN FREE

Baked s e o t a t o P w Ne with spinach

feta

INGREDIENTS

METHOD

500g new potatoes, halved ¼ cup olive oil 250ml vegetable stock 1 lemon, thinly sliced 6 garlic cloves, unpeeled & bruised 1 tbsp rubbed oregano + extra to garnish 1 tsp sea salt 250g spinach 100g feta

1. Preheat oven to 180°C, place potatoes into a baking dish into which they fit snugly, add olive oil, chicken stock, lemon slices, garlic, oregano and salt, cover with foil and bake for 30 minutes. 2. Uncover and bake for a further 15 minutes. 3. Meanwhile, bring a medium pot of salted water to the boil, add spinach and cook until tender. Drain well. 4. Place potatoes onto a serving plate and top with spinach and feta. 5. Garnish with extra oregano.

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MightY Spring 2026 |

MAKES 8

METHOD

PREP TIME - 15 MINS

1. For chocolate cream, place the chocolate in a heatproof bowl, whisk the custard powder, sugar and egg yolks until smooth in a medium bowl.

COOKING TIME - 30 MINS GLUTEN FREE (if using GF custard powder)

INGREDIENTS 4 ruby grapefruit 8 tbsp caster sugar 200ml creme fraiche 1 3 cup chopped pistachio

CHOCOLATE CREAM

3. Pour the custard back into the saucepan and cook over medium heat until the mixture boils and thickens, whisking continuously.

5. Transfer to a container, covering the surface with clingfilm and refrigerate for at least 2 hours. 6. Preheat the oven grill, cut grapefruit in half and carefully cut through each segment and around the peel (this will make accessing the grapefruit easier).

7. Place cut side down onto paper towel for ten minutes. 8. Place grapefruit onto a foil lined oven tray, sprinkle each grapefruit half with a tablespoon of sugar in an even layer and place under the grill. 9. Cook for 15 minutes or until caramelised. Set aside for five minutes to cool. 10. Serve with a dollop of chocolate cream, drizzled with creme fraiche and sprinkled with pistachio.

y b G u R r a d p e efru lru e

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hocolate Cream c h t i w F

135g dark chocolate, roughly chopped 10g custard powder 50g caster sugar 5 egg yolks 245ml milk 70g butter, room temperature, cubed

2. Bring the milk to the boil in a medium saucepan, slowly pour the hot milk into the egg mixture, whisking continuously.

4. Pour the mixture over the chocolate, whisking until combined then whisk in the butter until combined.

MightY Spring 2026 |

c i m a s l a B & y r r e b w a r t S s e k a c e s e e h Ricotta C

MAKES SIX 10CM CAKES PREP TIME - 30 MINS + SETTING TIME COOKING TIME - 5 MINS

INGREDIENTS 3 tsp powdered gelatine ¼ cup hot water 750g cream cheese, at room temperature 1 cup caster sugar 375g smooth ricotta, at room temperature ½ cup lemon juice 6 tbsp balsamic glaze Edible flowers and basil leaves, to garnish

BASE 400g Digestive biscuits 180g butter, melted & cooled STRAWBERRIES 500g strawberries, hulled 100g caster sugar

METHOD 1. Line bottom and sides of six 10cm spring form cake tins with baking paper, ensuring the baking paper extends 3cm above the rim of the tins. 2. Crush biscuits until fine in a food processor and transfer to a bowl. 3. Add butter and mix until combined. 4. Divide evenly between the tins and, using a flat bottomed glass, press firmly to form a biscuit layer. Refrigerate for 30 minutes. 5. Sprinkle gelatine over hot water, stir to dissolve 6. Process cream cheese and sugar until smooth in a food processor. 7. Add ricotta and process until smooth 8. Add lemon juice and gelatine (cooled slightly) and pulse to combine.

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9. Pour evenly between the tins and refrigerate for at least six hours. 10. Roughly chop half the strawberries and halve the remainder. 11. Place chopped strawberries, sugar and 1 tablespoon water in a small saucepan and simmer over low heat for five minutes or until the strawberries have collapsed. 12. Blend with a stick blender until smooth, add the strawberry halves, mix to combine and allow to sit for ten minutes. Refrigerate to cool. 13. To serve, unmold the cheesecakes, place onto a plate and top with strawberries. 14. Drizzle with strawberry sauce and balsamic and garnish with flowers and basil.

MightY Spring 2026 |

i ch chi Beef Chevap

Beef Chevapchichi s l o R e g sa u a S sy e Che SERVES 4

PREP TIME - 15 MINS

s tie Pat Chicken

y tt a P n e k ic h C e l b u o D Burgers with Cheese SERVES 4

PREP TIME - 20 MINS

INGREDIENTS

1 pack Olga’s Fine Foods Beef Chevapchichi Mainland shredded cheese 2 tbsp caramelised onion relish 2 sheets puff pastry, thawed 1 egg, lightly whisked 2 tsp sesame seeds, for garnish

METHOD

2 packs Olga’s Fine Foods Chicken Patties 4 brioche burger buns 8 slices Mainland Tasty cheese slices 4 tbsp mayonnaise 2 heads baby gem lettuce (iceberg or cos works well) 2 tomatoes, sliced into rounds ½ small red onion, thinly sliced Olive oil, for frying

1. Preheat the oven to 200°C (fan-forced) and line two baking trays with parchment paper.

METHOD

2. Lay the thawed puff pastry sheets on a clean surface and spread a tablespoon of caramelised onion relish over each pastry sheet. 3. Cut each sheet in half, then place two Olga’s Fine Foods Beef Chevapchichis along one side of each pastry piece, sprinkle some Mainland shredded cheese on top, 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 18-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool for a few minutes before serving with your preferred dipping sauce.

1. Heat oil in a frying pan over medium-high. 2. Lightly flatten Olga’s Fine Foods chicken patties, then cook for 4-5 minutes per side, or until golden brown and cooked through. 3. To assemble, spread mayonnaise over the base of each bun. Add a lettuce leaf, one chicken patty, a slice or two of tomato, a few onion rings and a slice of Mainland cheese. Add another lettuce leaf, the second chicken patty, another tomato slice or two, onion and cheese. Finish with the top bun, and serve.

4 WAYS WITH LAMB MightY Spring 2026 |

g e L b m a L s s Bonele ROASTED

WITH Spring Vegetables i l io a ic l r a g d e t s a ro

SERVES 4

GLUTEN FREE

PREP TIME - 20 MINS

DAIRY FREE

COOKING TIME - 75 MINS + RESTING TIME

INGREDIENTS 1.5kg easy carve lamb leg 3 garlic cloves, finely chopped 2 tbsp chopped parsley 1 tbsp chopped oregano 2 tsp sea salt ½ tsp cracked black pepper 5 tbsp olive oil 4 small zucchini, halved 4 white zucchini, halved 1 bunch radish 1 punnet sugar snap peas Snow pea tendrils, to garnish

AIOLI 1 garlic bulb, halved 1 cup mayonnaise 2 anchovy fillets Juice of a lemon

METHOD 1. Preheat oven to 220°C and remove the string from the lamb. 2. Mix together garlic, herbs, salt, pepper and 2 tablespoon olive oil in a small bowl. 24

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3. Spread the mixture onto the interior of the lamb, roll back into a cylinder and secure with butchers twine at 2cm intervals. 4. Rub the rolled lamb with 1 tablespoon olive oil and season with salt and pepper. 5. Place onto a foil lined oven tray and roast for 15 minutes. 6. Turn the oven down to 180°C and add the 2 garlic halves for the aioli, cut side down onto the tray. 7. Roast the lamb for 20 minutes per 500g for medium and allow to rest for 20 minutes. 8. Meanwhile, place the zucchini, cut side down, radish & sugar snap peas onto a baking paper lined oven tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper and roast

for the final 30 minutes. 9. While the lamb is resting, squeeze out the roasted garlic into a small food processor. 10. Add remaining aioli ingredients and blitz until smooth. 11. Carve the lamb into slices and place onto a platter with the zucchini, radish and sugar snap peas.

12. Serve garnished with snow pea tendrils and aioli on the side.

MightY Spring 2026 |

INGREDIENTS

b m a L n i m u C le s d o o N G

500g lamb shoulder, thinly sliced 2 tbsp cumin 2 tsp ground szechuan pepper 1 tsp coriander 1 tsp sea salt 1 tbsp Chinese cooking wine 1 tsp cornflour 400g flat wide noodles 400g green beans, trimmed & cut into 4cm lengths 1 tbsp vegetable oil 1 onion, cut into wedges 2 garlic cloves, finely chopped 1 tbsp mince ginger Juice of a lemon

SAUCE cup crispy chilli oil 3 tbsp Chinese black vinegar ¼ cup Chinese cooking wine 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 3

TO GARNISH 1 3

cup coriander leaves

8. Cook for 2 minutes and add lemon juice.

METHOD 1. Place lamb, spices, wine, salt and cornflour into a small bowl, mix well and set aside for 15 minutes.

9. Serve immediately garnished with coriander.

2. Mix sauce ingredients together in a small bowl and cook noodles according to packet instructions. 3. Heat a large frypan over medium/high heat, add green beans and cook until blistered. Set aside. 4. Add oil and lamb to the hot pan, ensuring the lamb is well spaced and cook until browned on both sides.

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5. Add onion and cook for two minutes. 6. Add garlic and ginger and cook for two minutes. 7. Add noodles, green beans and sauce and toss to mix through.

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

MightY Spring 2026 |

SERVES 2 - 3 PREP TIME - 10 MINS COOKING TIME - 30 MINS GLUTEN FREE DAIRY FREE

INGREDIENTS 6 lamb loin chops 2 tbsp olive oil 2 garlic cloves, finely sliced 1 tbsp finely chopped rosemary Sea salt & cracked black pepper

FOR BEANS 1 large pinch of saffron 2 tbsp olive oil 1 leek, white & pale green part sliced 1cm thick 1 small fennel bulb, sliced 1cm thick, fronds reserved 1 lemon, half sliced thinly 400g tinned butter beans 1 bay leaf 2 tbsp olive oil 1 3 cup chicken stock 2 spring onion, sliced 1 tbsp orange zest

METHOD 1. Place saffron in a small bowl, add 2 tablespoons of boiling water and set aside. 2. Heat a large frypan over medium/high heat, add 1 tablespoon of olive oil and leek rounds and cook until golden on both sides. Set aside. 3. Add 1 tablespoon to the frypan and cook fennel slices until golden on both sides. Set aside. 4. Add saffron water, lemon slices, beans, bay, olive oil and chicken stock to the frypan and bring to a simmer over medium heat. 5. Add leek and fennel, season with salt & pepper, cover with a lid and simmer over low heat for 10 minutes.

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6. Heat olive oil in a large cast iron frypan over medium/high heat, season chops with salt and pepper and cook for 3-4 minutes on both sides. Set aside. 7. Add garlic slices and rosemary to the pan and sauté for a minute. Pour over the chops. 8. Serve chops on top of the beans, squeeze over the juice of the lemon half and garnish with fennel fronds, spring onion and orange zest.

s p o h C n i Lamb Lo s n a e b e it h w n o r with saff

MightY Spring 2026 |

MAKES 8

METHOD

PREP TIME - 20 MINS

1. Preheat oven to 200°C, place eggplant onto an oven tray and roast for 40 minutes or until very tender.

COOKING TIME - 60 MINS DAIRY FREE

INGREDIENTS KOFTA 500g lamb mince 1 onion, roughly chopped 1 garlic clove, roughly chopped 2 tsp paprika 1 tsp cardamom ½ tsp cinnamon ½ tsp bicarb 1 tsp sea salt ½ tsp cracked black pepper 2-4 tbsp breadcrumbs BABAGANOUSH 2 eggplant ¼ cup tahini 1 garlic clove, minced 2 tbsp lemon juice Sea salt & cracked black pepper 2 tbsp olive oil 4 tbsp toasted pinenuts 2 tsp sumac Mint leaves ZHOUG 4 large green chilli 2 garlic cloves 1 cup coriander ½ cup parsley 1 tsp cardamom ½ tsp ground coriander ½ cup olive oil 2 tbsp lemon juice

2. Place the eggplant into a sieve placed over a bowl, pierce the skin and allow excess moisture to drain for 30 minutes. 3. Scrape eggplant flesh into a medium bowl, coarsely mash with a fork, add tahini, garlic, lemon juice, season with salt & pepper and mix to combine. Refrigerate for 30 minutes to chill. 4. Meanwhile, soak eight wooden skewers in water. 5. Place onion and garlic into a blender with 1 tablespoon water and blend until smooth. 6. Place all kofta ingredients, including the onion and garlic paste, into a medium bowl and mix thoroughly. Add enough breadcrumbs to create a firm, rollable mix. 7. Divide the mix into eight portions, roll into sausages and insert a skewer through the centre.

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8. Blend zhoug ingredients together in a blender to form a coarse paste. 9. Pan fry kofta or cook in an air fryer at 160°C for 12 minutes. 10. Spread babaganoush onto plates, sprinkle with pinenuts and sumac and drizzle with olive oil oil. 11. Add kofta, spoon over zhoug and garnish with mint leaves.

Lamb Kusoh ftZahoug

with Babagano

MightY Spring 2026 |

DISCOVER MORE WE’RE MORE THAN JUST A LIQUOR STORE

Making a difference, one purchase LOCAL CELLARS RENMARK - 25 RAL RAL AVENUE, RENMARK 5341 (08) 8586 4269 at a time. Every product you purchase LOCAL CELLARS BANQUET FOOD & WINE - 990 PORT ROAD, ALBERT PARK SA 5014 (08) 8268 1652 with the Good 4 Locals logo helps fund local initiatives that strengthen and LOCAL CELLARS BALAKLAVA - 4 WALLACE STREET, BALAKLAVA 5461 (08) 8862 1840 support your community. LOCAL CELLARS NORWOOD - PARADE CELLARS, 161 THE PARADE NORWOOD SA 5067 (08) 8332 0317 LOCAL CELLARS KINGSTON SE - 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 (08) 8337 3011 LOCAL CELLARS LITTLEHAMPTON - 85 PRINCES HWY, LITTLEHAMPTON SA 5250 (08) 8391 3041

SPRING TOM COLLINS 60ml Roku Gin 3 strawberries, hulled & halved 1 strawberry, thinly sliced 30ml lemon juice 15ml simple syrup 90-120ml chilled soda water Strawberry half, to garnish Ice Muddle strawberries in a cocktail shaker. Add gin, lemon juice and simple syrup with a handful of ice. Strain the mixture through a fine sieve into a highball glass filled with ice. Add strawberry slices and top with soda water. Garnish with a strawberry half.

KIWI BELLINI 120ml Alpha Box & Dice Tarot Prosecco ½ kiwi fruit, peeled & cut into quarters 15ml simple syrup 15ml lemon juice Kiwi slice, to garnish Blend kiwi, simple syrup and lemon juice. Pour into flute and top with Prosecco. Garnish with kiwi slice.

MATSOS VODKA SMASH

GRAPEFRUIT SPRING SOUR

330ml Matsos Vodka Pash Pine Crush Premix Can Dehydrated pineapple Ice

45ml 23rd St. Distillery Tropical Gin 25ml fresh ruby grapefruit juice 15ml lemon juice 15ml sugar syrup 15ml egg white Grapefruit twist, to garnish Ice

Pour can content over ice in a tumbler and garnish with a slice of dehydrated pineapple.

Add all ingredients to a cocktail shaker and fill ¾ with ice. Shake until chilled. Double strain into a coupe and garnish with a grapefruit twist.

localcellars.com

3 2

Spring

g n i k c i n c Pi with The Little Cheese Co.

the essentials for this fun afternoon, filled with Foodland’s There’s nothing quite like exclusive artisan range, a spring picnic, especially The Little Cheese Co. when it involves a cheese cheeses. A well-curated platter and good mates. cheese platter takes it up a Picture this: the sun’s out, notch, add some crackers, a gentle breeze is rustling fresh fruit, and a glass of through the trees, and you’re lounging on a blanket, wine from Local Cellars, and you’re set. Cheers to that! surrounded by the best kind of company. Whether 1. Gorgonzola you’re in Adelaide’s Botanic Piccante - 150g Gardens, on the grass at Henley Beach or by the river Originating in Lombardy, in Loxton, you won’t be far Italy, Gorgonzola’s history from a Foodland to grab all dates to 879AD where

3. Manchego 3-6 Months - 150g

chance discovery in a cellar led to its iconic blue mould. Today, this cheese is known for its firm texture with a fruity & pronounced peppery flavour. 2. Dutch Maasdamer - 200g

From La Mancha, Spain, this cheese has ancient origins but is now made in modern cooperatives from La Mancha sheep milk with the authentic waxed rind pattern. This cheese is grassy and buttery, with hay notes and gentle tang. 4. Dutch Matured Gouda Sheep - 175g

A Dutch cheese produced with age-old methods, Emerging in the 1990s as a nurtured in Holland’s Swiss Emmental alternative, ‘Green Heart.’ Hand-turned Maasdamer is akin to for the desired quality, Norwegian Jarlsberg, this Sheep Gouda is named after River Maas in mild, with sweet caramel South Holland. This semiundertones, reflecting hard, cow’s milk cheese is traditional craftsmanship supple and creamy, with a amid picturesque sweet, buttery flavour. landscapes.

WEEKNIGHT MEALS MightY Spring 2026 |

& o t s e P a e P i n o s i R n w a PrJ SERVES 2 PREP TIME - 10 MINS COOKING TIME - 15 MINS PESCATARIAN

INGREDIENTS cup risoni 1 tbsp olive oil ½ onion, finely diced 1 cup peas 250ml chicken stock 12 prawns Sea salt & cracked black pepper Basil & lemon wedges, to serve 23

PEA PESTO ½ cup peas ½ cup basil 1 garlic clove ¼ cup pinenuts ¼ cup parmesan 2 tbsp olive oil

METHOD 1. Place pesto ingredients in a small food processor and blitz until a coarse paste forms.

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2. Cook risoni two minutes less than the packet instructions. 3. Heat a large frypan over medium heat, add olive oil and onion and sauté until softened. 4. Add risoni, peas and stock and bring to a simmer. 5. Add prawns and pesto, stir to combine and simmer for two minutes or until prawns are cooked through. 6. Serve garnished with basil and lemon wedges.

MONDAY

MightY Spring 2026 |

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

INGREDIENTS

METHOD

Little Meat Co. Greek Style Pork Loin, cut into 2cm cubes 4 tbsp olive oil 2 tomato, cut into wedges 8 baby cucumber, halved 1 red onion, finely sliced ½ cup olives 2 large potatoes, cut into wedges 4 heaped tbsp tzatziki 4 pita

1. Coat the potato wedges in olive oil and air fry at 180°C for 12 minutes or until golden and cooked through.

TABOULI

2 cups cooked couscous 4 spring onion, finely sliced ¼ cup chopped coriander ½ cup chopped parsley 4 tbsp olive oil Sea salt & cracked black pepper DRESSING

2. Mix together tabouli ingredients in a medium bowl and dressing ingredients in a small bowl. 3. Heat a large frypan over medium/high heat, add 2 tablespoons of oil and diced pork loin and cook until cooked through. 4. Wrap pita in damp paper towel and microwave for 10-15 seconds to warm through. 5. Assemble the bowls by arranging all the components in sections.

Juice of one lemon ¼ cup olive oil 1 garlic clove, minced Sea salt & cracked black pepper

6. Drizzle the bowls with dressing before serving.

THE L ITT L CO. EAT EM

e Gr

ek Sty le P ork Loin

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n i o L k r o P l w o B s o r Yi r Greek

TUESDAY

MightY Spring 2026 |

WEDNESDAY

w o p a r K n Chicke r

INGREDIENTS

METHOD

250g chicken thigh, coarsely chopped 1 tbsp vegetable oil 1 shallot, finely sliced 2 garlic cloves, finely chopped 2 large red chilli, finely sliced 1 cup Thai basil leaves + extra to garnish

1. Mix sauce ingredients in a small bowl.

SAUCE

2 tsp oyster sauce 1 tsp light soy 1 tsp dark soy 1 tsp sugar 2 tbsp water TO SERVE

2 fried eggs Steamed broccolini Steamed rice

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2. Heat a wok or large frypan over medium/ high heat, add oil and shallot and fry for one minute. 3. Add garlic and chilli and fry for one minute. 4. Add chicken and fry until browned.

SERVES 2 PREP TIME 10 MINS COOKING TIME 20 MINS

5. Add sauce and cook until thickened and glossy.

GLUTEN FREE (check sauce ingredients) DAIRY FREE

6. Add basil and cook until wilted. 7. Serve with steamed rice, broccolini and fried eggs and garnish with Thai basil.

s a l i d a s e u Q Chickpea H MAKES 2

PREP TIME - 10 MINS COOKING TIME - 12 MINS VEGETARIAN

INGREDIENTS 400g tinned chickpeas 1 tbsp olive oil 2 tsp Mexican spice mix 2 spring onion, finely chopped Sea salt & cracked black pepper 1 cup Mexican blend grated cheese 1 cup tinned corn 1 zucchini, grated 2 cups baby spinach, roughly chopped 4 flour tortillas TO SERVE Sour cream Buffalo sauce

METHOD

1. Place grated zucchini in a bowl, sprinkle over a pinch of salt, mix through and set aside. 2. Heat a medium frypan over medium heat, add olive oil, chickpeas, spice mix and a little water. 3. Cook for two minutes, coarsely mashing the chickpeas with a fork. Mix through spring onion and season with salt and pepper.

THURSDAY

7. Place a tortilla on top and weigh down the quesadilla with a smaller frypan. 8. Cook for 3 minutes or until golden, flip and cook for a further three minutes. 9. Repeat with the remaining ingredients. 10. Cut quesadillas into wedges and serve with sour cream and buffalo sauce.

4. Place zucchini in a clean tea towel and squeeze out excess liquid. 5. Heat a large non-stick frypan over med/low heat, add a layer of grated cheese slightly smaller than a tortilla, place a tortilla on top and spread over half the chickpea mixture. 6. Add a layer of cheese and half the zucchini, corn and spinach.

MightY Spring 2026 |

GINGER soy

S teamed i d n u m a r r Ba H

METHOD 1. Rub barramundi with salt and wine and set aside for ten minutes.

INGREDIENTS 2 barramundi fillets ½ tsp sea salt 1 tbsp Chinese cooking wine 2 spring onion, sliced into matchsticks & white and green parts separated 3 cm piece ginger, sliced into matchsticks 2 tbsp vegetable oil 2 tbsp light soy sauce 2 bok choy, halved 2 tsp sesame oil Steamed rice, to serve

2. Meanwhile, bring a large steamer to the boil.* 3. Place oil, soy and half the ginger and white parts of the spring onion in a deep serving bowl that will fit the fish and bok choy. 4. Add the fish and bok choy and place the remaining ginger and spring onion on top of the fish. 5. Steam for 10-12 minutes, or until cooked through. 6. Serve garnished with the remaining spring onion, drizzled with sesame oil and with steamed rice on the side. * if you do not have a large steamer, bake at 200°C in a oven proof dish.

SERVES 2 PREP TIME - 10 MINS COOKING TIME - 12 MINS GLUTEN FREE (check soy sauce ingredients) DAIRY FREE PESCATARIAN

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FRIDAY

MightY Spring 2026 |

Spring Clean ng i

As the seasons change, refresh every room with smart cleaning essentials, laundry solutions and household must-haves designed to help your home shine.

Handee

Ultra Triple Length 2 Pack

OMO

Handee Ultra Triple Length Paper Towel. Tackle spills and splatter with our looongest paper towel yet. Advanced paper making technology makes Handee paper towel super absorbent and super strong. Triple Length! Change rolls less often with 180 sheets per roll. More on hand for more mess. Whatever the job, be sure to keep it Handee.

Ultimate Laundry Capsules OMO Ultimate Laundry Capsules deliver OMO’s trusted stainfighting power in a convenient capsule format. With no measuring and no mess, they make laundry easier, helping you keep up with life’s chaos and get back to the fun stuff faster. Also available in a fragrance-free Sensitive variant, gentle on sensitive skin.

Drano

Drano Kitchen & Bathroom Cleaner

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Keep drains flowing freely with Drano Kitchen & Bathroom Cleaner. Its fast-acting formula cuts through grease, soap scum, hair and organic matter, helping restore drain performance in kitchens and bathrooms. Easy to use and effective, Drano delivers reliable results for everyday household maintenance.

VIVA

Paper Towel 3 Pack VIVA Multi-Purpose Cleaning Towel (in-store from late September) with ultra fast absorption that stays super strong wet or dry. It’s unique 3D ripple makes cleaning easy from kitchen spills to BBQ meat juice, you can get mess ready with VIVA. Plus, its responsibility sourced and Aussie made.

Windex Windex Foam

Get FOAM, not FOMO. Windex Foaming Glass Cleaner clings where you spray, helping prevent drips and runny messes. It easily removes fingerprints, dust and grime, leaving windows and mirrors sparkling clean with a crystal-clear, streak-free shine and a fresh scent.

Bref

Coming soon

Bref Power Fizz Cleaning Tabs Bref Power Fizz Cleaning Tabs (in-store from late September) are a convenient drop-in toilet cleaning tab that deep cleans below the waterline, tackles stains and dirt, and leaves a fresh lemon fragrance, making regular toilet maintenance quick, easy and effective.

Finish

Finish Ultimate Plus Dishwashing Tablets Take on stubborn food residue with Finish Ultimate Plus Dishwashing Tablets for a powerful clean and sparkling results. Even better, select pack sizes now come in kerbside recyclable paper-based packaging, made with 75% paper and designed to help reduce plastic use without compromising performance.

40min

ROAST POTATO CAESAR SALAD

4 as a side

Easy

INGREDIENTS • 1kg Mitolo Family Farms Low Carb Potatoes, quartered • ¼ cup vegetable oil • 2 baby cos, roughly chopped • 4 streaky bacon rashers, cooked and diced • ¼ cup grated parmesan FOR DRESSING • ½ cup mayonnaise • ½ cup yoghurt • 4 anchovy fillets • 1 tsp Dijon mustard • 1 tsp Worcestershire sauce • 1 garlic clove, mince • ⅓ cup grated parmesan • sea salt & cracked black pepper

METHOD 1. Place the potatoes in a saucepan of well salted cold water. Bring to the boil, then cook until tender. Drain well, return to the pot, allow excess steam to evaporate then shake the pot to roughen the edges of the potatoes. 2. Meanwhile, preheat oven to 220°C. When the potatoes are ready, place the oil in an oven tray and place in the oven for 3 minutes to heat up. 3. Carefully remove the tray from the oven and place the potatoes onto the tray, turning to coat in the hot oil. 4. Roast for 20 minutes or until golden and crunchy. 5. Meanwhile, place all the dressing ingredients in a blender and blend until smooth. 6. To serve, toss cos lettuce with dressing and place onto a serving plate, sprinkle with bacon and parmesan, add potatoes and drizzle with more dressing.

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

SPRING SALADS MightY Spring 2026 |

e s i o c i N n e k Chic L SERVES 4

GLUTEN FREE

PREP TIME - 10 MINS

DAIRY FREE

COOKING TIME - 30 MINS

INGREDIENTS 2 chicken breasts, 250g each ½ lemon, sliced 6 peppercorns 300g cocktail potatoes 400g green beans, trimmed 1 punnet assorted cherry tomatoes, halved ½ cup mixed olives 4 eggs, hard boiled Sea salt & cracked black pepper 1 3 cup basil leaves 1 cup watercress

3. Remove chicken, add lemon slices and peppercorns and bring to a rapid boil.

FOR DRESSING

6. Place dressing ingredients in small bowl and whisk to combine.

2 tsp Dijon mustard ½ shallot, finely chopped 1 small garlic clove, minced 2 tbsp apple cider vinegar 1 3 cup olive oil Juice of half a lemon

METHOD 1. Place the chicken breasts into a small saucepan into which they fit snugly. 2. Pour enough cold water so that the chicken is covered by 3cm.

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4. Add chicken, bring back to the boil, cover with a lid and remove from the heat. Set aside for 30 minutes. 5. Meanwhile, boil potatoes until tender and blanch green beans until al dente, refreshing in iced water.

7. Slice chicken breast and place onto a platter with potatoes, beans, tomatoes, olives and halved boiled eggs. Season with salt & pepper. 8. Drizzle liberally with dressing and garnish with watercress and basil.

MightY Spring 2026 |

, r e w o l f i l u a C Roa sted d a l a S a o n i u Q Haloumi &

SERVES 4

VEGETARIAN

PREP TIME - 15 MINS

GLUTEN FREE

COOKING TIME - 30 MINS

INGREDIENTS

METHOD

1 small cauliflower, separated into florets ¼ cup olive oil 1 tsp turmeric 1 tsp paprika Sea salt & cracked black pepper 200g haloumi, sliced ½ cm thick 2 cups cooked tricolour quinoa 8 dates, chopped 1 3 cup roasted almonds 2 cups baby spinach 2 tbsp chopped parsley, 2 tbsp chopped coriander 2 tbsp chopped mint

1. Preheat oven to 200°C. In a medium bowl, toss cauliflower with 2 tablespoon olive oil, spices, salt and pepper, place onto a baking paper lined oven tray and roast for 20 minutes or until golden and just tender.

FOR PICKLED RED ONION

1 red onion, finely sliced ½ cup apple cider vinegar ½ cup water 1 tbsp sugar ½ tsp sea salt

2. Meanwhile, place red onion slices in a medium bowl and bring vinegar, water, sugar and salt to the boil in a small saucepan. 3. Pour the pickling liquid over the onions and set aside for 30 minutes.

FOR DRESSING

1 tbsp maple syrup 2 tbsp tahini 1 3 cup lemon juice

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4. Whisk together dressing ingredients in a small bowl. 5. Place quinoa into a large bowl, add dates, almonds, pickled onion, spinach and herbs, toss to combine and transfer to a serving plate. 6. Fry haloumi in remaining olive oil in a medium frypan until golden on both sides. 7. Place haloumi and cauliflower on top of the quinoa mix and drizzle with dressing.

MightY Spring 2026 |

f e e B s s a r Lemong d a l a S i l e c i rm VeJ SERVES 4

COOKING TIME - 15 MINS

PREP TIME - 20 MINS

DAIRY FREE

INGREDIENTS

METHOD

300g rump steak, thinly sliced 1 tbsp vegetable oil 150g dried rice vermicelli noodles 2 cups shredded red cabbage 1 cup bean sprouts ½ cup mint ½ cup Thai basil ½ cup coriander 4 spring rolls

1. For pickled carrot, bring sugar, vinegar, salt and water to the boil and pour over the carrots in a medium bowl. Set aside for 30 minutes.

FOR PICKLED CARROT

2 carrots, cut into long matchsticks ½ cup sugar ½ cup rice wine vinegar 1 tsp salt 1 cup water FOR MARINADE

1 lemongrass stalk, white part finely sliced 1 tsp black peppercorns, coarsely crushed 2 garlic cloves, minced 1 tbsp fish sauce 1 tsp sugar FOR DRESSING

¼ cup fish sauce 1 tbsp white vinegar 1 tbsp lime juice 2 tbsp sugar 1 bird eye chilli, finely sliced

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2. Mix together marinade ingredients and pour over the beef in a small bowl. Set aside for at least 15 minutes. 3. Mix together dressing ingredients in a small bowl. 4. Cook noodles and spring rolls according to packet instructions. 5. Heat a large frypan over medium/high heat, add oil and beef and stir fry for 2-3 minutes. 6. Serve salad either on a platter to share or individual serves, placing noodles down first and topped with beef, cabbage, beansprouts and pickled carrot. 7. Finish with crushed spring rolls, herbs and drizzle generously with dressing.

MightY Spring 2026 |

d a l a S o t s a p Anti J INGREDIENTS

CRISPBREAD 1 cup plain flour ¼ tsp sea salt 1 3 cup water 2 tbsp olive oil 1 tbsp fennel seeds Oil spray

4 globe artichokes ¼ cup white vinegar 1 cup assorted pickles 8 prosciutto slices 8 bocconcini 1 radicchio, leaves separated 2 cups chicory leaves ½ cup rocket

FOR DRESSING ¼ cup chopped sun dried tomato ¼ tsp dried chilli flakes ½ tsp dried oregano 1 garlic clove, finely chopped 1 tbsp chopped parsley 2 tbsp white balsamic vinegar ¼ cup olive oil

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

METHOD 1. Preheat oven to 180°C and line two baking trays with baking paper. 2. Place flour and salt into a medium bowl, add water and oil and mix well to form a dough. 3. Knead until smooth, wrap in glad wrap and rest for 30 minutes. 4. Divide the dough in half and roll each piece until 2mm thick. 5. Cut into 2cmx8cm rectangles and place onto the trays. 6. Spray with oil, sprinkle with fennel and bake for 15 minutes or until golden and crisp. 7. To prepare artichokes, fill a large bowl with water and add ¼ cup vinegar. 8. Remove the tough outer leaves, peel the stem, cut in half, remove the choke with a teaspoon and place into the acidulated water. 9. Bring a large saucepan of salted water to the boil and simmer the artichokes until tender, about 10 minutes. Place into the refrigerator to chill. 10. Mix dressing ingredients in a small bowl. 11. Arrange salad leaves, artichokes, pickles, prosciutto, bocconcini and crispbread onto a platter. 12. Generously drizzle with the dressing and scatter with rocket leaves.

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MightY Spring 2026 |

FOR DRESSING

SERVES 4 PREP TIME - 20 MINS COOKING TIME - 8 MINS PESCATARIAN GLUTEN FREE

METHOD

INGREDIENTS 4 skinless salmon fillets 2 tbsp mustard 6 tbsp everything bagel seasoning 1 fennel bulb, finely sliced 4 baby carrots, finely sliced 4 baby beetroot, finely sliced 1 rainbow radish, finely sliced 2 tbsp dill leaves ½ lemon

2 tbsp cream cheese 1 3 cup yoghurt 1 tsp horseradish 2 tbsp lemon juice 1 tbsp olive oil 1. Preheat air fryer to 160°C. Brush salmon with mustard and coat with the bagel seasoning.

3. Meanwhile, whisk dressing ingredients in a small bowl. 4. Arrange sliced vegetables onto a serving plate and drizzle with dressing. 5. Flake salmon and place on top of the salad. 6. Garnish with dill leaves and squeeze over the juice of half a lemon.

2. Cook for 6-8 minutes.

l a w S n o alm

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We don't have to move our bodies - we get to. There are thousands of ways to move, but so many Australians still think of exercise as something they have to do. I see it differently. Like many people, my days are full: work, school drop-offs, meetings and family life. But making time to move is often the best part of my day. It's time just for me. Time to clear my mind, lift my mood and reconnect with myself. Here's your reminder: moving your body is a privilege, not a punishment. At The Embrace Collective, we're all about helping people build a healthier relationship with their bodies, including movement. Because it's never about changing the way you look. It's about everything movement gives you, mentally and physically. Research shows that when you appreciate and embrace your body, you're more likely to be physically active than if you feel ashamed or unhappy with how you look. So don't go for a run because you ate the chocolate cake.

Eat the chocolate cake. Then go for the run because it makes you feel alive. Don't move your body to punish it. Move because of how it makes you feel. Stronger. Calmer. Happier. More energised. Whether it's dancing in the kitchen, walking the dog, swimming, gardening, kicking a footy with the kids, riding your bike, stretching, hiking or playing social sport - every movement counts. Find something you love. And remember: it's not something you have to do - it's something you get to do. P.S. If you're a teacher, sports coach or sports parent, we'd love you to explore Activate - our free, evidence-based resource designed to help children develop a positive relationship with movement and sport. Simply scan the QR code to learn more.

2023 Australian of the Year Co-Executive Director of The Embrace Collective

Eat

EXPLORING SA

Hello SA’s guide to

le a V n e r a L c M with

LITTLE WOLF OSTERIA — MITOLO WINES If there’s one thing we love, it’s a long lunch that somehow rolls late into the afternoon — oops! Little Wolf Osteria at Mitolo Wines is exactly the kind of place you can expect this to happen. Handmade pasta, wood-fired pizzas, beautiful local produce and authentic Italian flavours that are all designed to share around the table. Pair it with one of Mitolo’s award-winning wines and settle in — you’ll quickly understand why this place has become a McLaren Vale favourite.

Drink BERESFORD WINES Beresford is the kind of winery you will keep coming back to. The contemporary cellar door overlooks beautifully manicured grounds and vineyards, creating the perfect setting to sip your way through their premium wines. Enjoy a guided tasting or simply soak up the spectacular scenery with a glass in hand. Beresford is one of those places that reminds you exactly why McLaren Vale is famous for its wine.

Little Wolf Osteria. Credit - CityMag, Josh Fanning

Beresford Wines. Credit - South Australian Tourism Commission

VALE BREWING Not everyone in the group is a wine drinker (we know, shocking!), which is why we love mixing things up with a stop at Vale Brewing. Their relaxed restaurant and bar serves up handcrafted beers, delicious food and plenty of space to kick back with friends. It’s casual, welcoming and the perfect place to settle in after a morning exploring the region.

Stay Vale Brewing. Credit - Isaac Forman

Divine Domes. Credit - Adelady

Rolling vineyards, incredible food and some of the most beautiful coastline in the state… McLaren Vale is one of those places we never get sick of visiting.

Play

From unforgettable long lunches and award-winning wineries to luxury stays and some of South Australia’s freshest local produce, McLaren Vale is the kind of destination that keeps calling you back. Trust us… you’ll be planning your next visit before you’ve even driven home! Here are some of our favourite spots to eat, drink, stay and play your way through McLaren Vale. 62

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DIVINE DOMES Sleeping under the stars has never looked so luxurious. Nestled amongst the vines, Divine Domes offers the ultimate glamping escape complete with cosy interiors, peaceful surroundings and the kind of views you’ll pinch yourself over. It’s romantic, relaxing and from our experience, you’ll wish you’d booked just one more night.

WILLUNGA FARMERS MARKET If you ask us, the best way to get to know a region is through its local produce, and Willunga Farmers Market is the perfect place to do just that. Wander the stalls, chat with growers, sip a coffee and fill your basket with freshly baked bread, seasonal fruit, artisan cheese and handmade treats. Willunga Farmers Market. Credit - Karen Walker Photography

Then, when you’re ready to turn your market haul into dinner, stop by McLaren Vale Foodland for everything else you need. Alongside everyday essentials, you’ll find a great range of local products, making it easy to keep supporting regional producers.

NEW DENTAL DEFENCE

THE TASTE THEY LOVE WITH THE DENTAL BENEFITS THEY NEED

THIS SEASON’S

R ecipe s

What’s In Season

Weeknight Meals Pea Pesto and Prawn Risoni ......................................

Greek Pork Loin Yiros Bowl ......................................

Chicken Krapow ........................................................

Chickpea Quesadillas ................................................

Ginger & Soy Steamed Barramundi .........................

Tempura Spring Vegetables ......................................

Loaded Guacamole ....................................................

Spring Salads

Snow Pea, Radish and Tuna Bruschetta ...................

Chicken Nicoise .........................................................

Baked New Potatoes with Spinach & Feta ...............

Roasted Cauliflower, Haloumi & Quinoa Salad .........

Bruleed Ruby Grapefruit with Chocolate Cream ......

Lemongrass Beef Vermicelli Salad ..............................

Strawberry & Balsamic Ricotta Cheesecakes ...........

Antipasto Salad .........................................................

Salmon Slaw ..............................................................

4 Ways with Lamb Roasted Boneless Lamb Leg .....................................

Cumin Lamb Noodles ................................................

Lamb Loin Chops with Saffron White Beans ..............

Lamb Kofta with Babaganoush & Zhoug ....................

For all advertising enquiries, please contact: Danielle Watts Phone: (08) 8159 7706 Email: danielle.watts@foodlandsa.com.au Please forward any queries about this magazine to marketing@foodlandsa.com.au or to view the Foodland Supermarkets privacy statement please visit foodlandsa.com.au. Products advertised in the Foodland magazine are on offer while stocks last. Some products featured may have additional varieties available. This publication is not for sale.

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85 Princes Highway 18 Main Street

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491 Henley Beach Road East Terrace

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25 Robert Street

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750 Marion Road 130 Main Road

50 Princes Highway 14 Main Street

119 Princes Road

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15 Railway Terrace Cannon Street

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2 Victoria Crescent

600 Main North Road 121 Princes Highway 63 Ormerod Street 85 Main Road

161-169 The Parade

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144 Grand Junction Road

Royal Park Foodland 53-59 Tapleys Hill Rd

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Shop 9, 141-159 Rundle Mall

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Cnr Main North Road & Saints Road

53-63 Northbri Avenue 228 Seacombe Road 231 Main North Road 6 Bay Road

3/5 Johnston Street 113 Railway Terrace 119 Murray Street 81 George Street

5 Spencer Street

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19 Queen Street - COMING SOON

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82 Essington Lewis Avenue

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25 Onkaparinga Valley Road

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30/7/2026 11:30