Foodland Mighty Magazine - Winter 2026

Introducing Adelaide Hills Drinks Co.

in FOUR FLAVOURS

NEW PRODUCT ALERT:

Born in the Adelaide Hills, made for sharing.

Sarsaparilla

The South Aussie classic

Passion

Lemon Squash

Zesty, old school goodness

Sunshine in a bottle

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.

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.

Welcome

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

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

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

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

See you in Spring.

The Foodland Magazine Team

@foodlandsupermarkets

@foodlandsa

International Women’s Day Long Lunch

Community News

On Friday 6 March, Foodland celebrated International Women’s Day at Lot 100. The day was hosted by Foodland ambassadors, Lauren DeCesare and Hayley Pearson from Adelady and Hello SA. We were also joined by guest speakers Annie Harvey, an expert in emotional health and wellbeing, and a Gelotologist, and Dylan Holmes, Adelaide United A-League Women’s Midfielder and Matildas representative. The theme of this event was ‘Balance the Scales’ and was an opportunity to reinforce a commitment to women’s equality.

Foodland x SALA Exhibition

For the sixth year, Foodland is proud to partner with the South Australian Living Arts (SALA) Festival to showcase the ‘Food for the Soul’ Exhibition. This Exhibition is a unique, in store Exhibition which features local South Australian artists within Foodland stores across the State. To discover participating stores, check out foodland.com.au. Foodland is also offering limited edition tote bags during the Exhibition, showcasing three designs from three talented South Australian artists.

Meet this year’s tote bag artists!

Foodland x Foodbank

Foodland partnered with Foodbank as part of their Back-to-School Campaign. Foodland raised funds to feed Aussie kids in need through $2 and $5 meal tokens that were available to purchase at the supermarket checkout. Over the course of the campaign, Foodland was proud to raise money to support Foodbank’s important initiative.

Winter

It’s no secret that Winter and hearty meals go hand in hand. The cooler weather provides the perfect conditions for growing all our favourite root vegetables, zingy citrus and excellent stewing and roasting fruits such as pears and rhubarb.

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

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

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

WHAT’S IN SEASON ?

PurposeAlfo

SERVES 4

PREP TIME - 10 MINS

COOKING TIME - 30 MINS

VEGETARIAN

GLUTEN FREE

INGREDIENTS

300g beetroot

2L vegetable stock

2 tbsp olive oil

1 onion, finely diced

2 garlic cloves, finely chopped

300g arborio rice

¼ cup red wine

60g butter

80g grated parmesan

120g gorgonzola

80g chopped walnuts

Baby beetroot leaves to garnish, optional

METHOD

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

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

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

4. Heat a large, heavy based deep pan over medium heat. Add olive oil and onion and sauté until softened.

5. Add garlic and sauté for 2 minutes.

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

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

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

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

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

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

Potato Gnocchi with Winter Greens Speck

Leek Tarte Tatin with

with Winter Greens Speck

Potato Gnocchi J

SERVES 4

PREP TIME - 10 MINS

COOKING TIME - 45 MINS

INGREDIENTS

300g speck (or bacon), cut into batons

1 leek, finely sliced

2 garlic cloves, finely sliced

4 cups assorted greens, roughly chopped

60g butter

1 3 cup shaved parmesan

Sea salt & cracked black pepper

METHOD

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

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

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

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

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

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

GNOCCHI

500g peeled potato

150g plain flour

1 egg

50g grated parmesan

½ tsp sea salt

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

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

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

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

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

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

13. Serve garnished with shaved parmesan.

Leek Tarte Tatin J with Kale Pesto

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 70 MINS

VEGETARIAN

INGREDIENTS

4 leeks, cut lengthwise & thoroughly washed

3 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp honey

1 tbsp Dijon mustard

Sea salt & cracked black pepper

1 sheet puff pastry Thyme, to garnish

METHOD

1. Preheat oven to 200°C. Line an oven tray with baking paper, coat the leeks with 2 tablespoons of olive oil and season with salt and pepper. Place cut side down onto the tray and roast for 30 minutes until softened. Set aside to cool.

2. Mix the vinegar, honey and mustard in a small bowl.

3. Brush a 20cm heavy based oven proof frypan with the remaining olive oil and pour in the vinegar mix.

4. Cover the base of the pan with leeks, cut side down, trimming if necessary.

5. Top with the puff pastry, prick with a fork and bake for 40 minutes or until golden.

6. Meanwhile, for kale pesto, bring a pot of salted water to the boil and cook the kale until just tender.

KALE PESTO

4 cups kale leaves

2 garlic cloves

¼ cup toasted pinenuts + extra to garnish

1 3 cup olive oil

¼ cup grated parmesan

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

8. Drizzle in olive oil with the motor running and process until combined.

9. Add parmesan and pulse until combined.

10. Allow the tart to rest for 5 minutes before flipping onto a plate, ensuring it is slightly larger than the tart with a lip to collect any juices.

11. Serve garnished with kale pesto, chopped pinenuts and thyme.

Kanzi® Apples,

Grown with Pride in the Adelaide Hills

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

The family business began when great-grandfather Antonio Ceravolo Snr immigrated from Calabria, Italy in 1950 and established a humble market garden in the valleys of Ashton. His hard work laid the foundation for the thriving and diversified business the family operates today.

For growing Kanzi® apples, the Adelaide Hills offers one of the best climates in the world. Cool winters, warm summers and fertile soils create ideal conditions for apple cultivation, while the crisp hills air, plentiful rainfall and abundant

sunshine help produce fruit with outstanding flavour and freshness.

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

First planted by the Ceravolo family in 2009, Kanzi® apples have become a standout variety known for their crisp bite and balanced sweet-tangy flavour, inherited from their parent varieties, Gala and Braeburn. Kanzi® apples feature a vibrant red skin with a yellow background colour, along with juicy white flesh that stays fresher for longer once sliced, making them perfect for

lunchboxes, salads, grazing platters or enjoying as an everyday snack.

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

SERVES 4 - 6

PREP TIME - 10 MINS

COOKING TIME - 45 MINS

PESCATARIAN

GLUTEN FREE

INGREDIENTS

250g macaroni

60g butter

1 3 cup flour

1½ cups milk

1 cup chicken or vegetable stock

2 tsp Dijon mustard

½ cup grated cheddar + extra for topping

4 skinless salmon fillets, cut into 2cm cubes

4 spring onion, thinly sliced

1 tbsp chopped dill + extra leaves to garnish

1½ cups peas

60g baby spinach

1 cup coarsely chopped cauliflower

METHOD

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

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

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

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

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

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

7. Bake for 30 minutes or until golden.

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

Cauliflower, Salmon, Spinach & Pea Pasta Bake L

Orange, Almond & Cardamom Cake r

Orange, Almond & Cardamom Cake r Strawberry & Rhubarb Cobbler r

SERVES 4 - 6

PREP TIME - 15 MINS

COOKING TIME - 30 MINS

INGREDIENTS

250g strawberries, hulled & halved if large

1 tsp vanilla paste

½ cup caster sugar

2 tbsp cornflour

400g rhubarb, cut into 2cm lengths

Runny cream, to serve

METHOD

1. Place strawberries, vanilla, sugar and cornflour in a bowl. Stir to combine and set aside for 15 minutes to allow juices to form.

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

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

4. Mix through caster sugar.

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

PASTRY

300g plain flour

1 tbsp baking powder

140g cold butter, cubed

140g golden caster sugar

1 egg

80ml milk + extra to brush

2 tbsp demerara sugar combined to form a scone-like dough.

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

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

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

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

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

SERVES 6 - 8

PREP TIME - 20 MINS

COOKING TIME - 60 MINS

DAIRY FREE

INGREDIENTS

2 small oranges

6 eggs

225g caster sugar

200g almond meal

50g polenta

25g self raising flour

2 tsp baking powder

METHOD

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

1 tsp cardamom

¼ cup flaked almonds

1 3 cup marmalade

1 rosemary sprig

1 orange, peeled & diced

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

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

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

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

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

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

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

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

SERVES 4 - 6

COOKING TIME - 30 MINS

INGREDIENTS

1 pack Olga’s Fine Foods

Chicken Yiros

6 sheets filo pastry, thawed Olive oil or melted butter, for brushing 100g hummus

¼ cup cherry tomatoes, diced

¼ red capsicum, diced

50g feta, crumbled

Small handful parsley, roughly chopped

Salt and pepper, to taste

METHOD

1. Preheat oven to 180°C (fan-forced). Lightly grease a rectangular tart tin. Layer 6 sheets of filo pastry in the tin, brushing each one lightly with olive oil or melted butter. Bake the filo tart shell for 10–12 minutes or until golden and crisp.

Crispy Chicken Yiros Filo Tart with Hummus feta L

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

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

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

4 WAYS WITH ROAST VEG.

Green Minestrone J

SERVES 4

PREP TIME - 20 MINS

COOKING TIME - 20 MINS

VEGETARIAN

INGREDIENTS

1 bunch broccolini, cut into 2cm pieces

1 zucchini, cut into 2cm dice

400g green beans, cut into 2cm lengths

3 tbsp olive oil + extra to drizzle

Sea salt & cracked black pepper

1 leek, sliced thinly

1.5L vegetable stock

400g cannellini beans

¼ cup pastina (soup noodles)

4 small bread rolls, halved

GARLIC BUTTER

1 garlic clove, minced

100g salted butter, softened

1 tbsp chopped parsley

METHOD

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

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

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

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

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

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

r Mushrooms ROASTED Sausages & Polenta WITH

INGREDIENTS

600g assorted mushrooms, cut into even sized pieces

12 sage leaves

6 oregano sprigs

2 tbsp olive oil

Sea salt & cracked black pepper

4 Italian sausages

1 cup fine polenta

500ml chicken stock

500ml milk

¼ cup grated parmesan + extra to garnish

SALSA VERDE

2 garlic cloves

2 anchovy fillets

1 3 cup parsley leaves

1 tbsp capers

¼ cup olive oil

METHOD

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

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

3. Stir through olive oil. Set aside.

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

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

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

8. Stir through grated parmesan and season to taste.

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

4. Preheat oven to 200°C. Toss mushrooms in olive oil, season with salt and pepper, place onto a baking paper lined oven tray and roast for 20 minutes.

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

SERVES 4

PREP TIME - 10 MINS

INGREDIENTS

250g Brussel sprouts, halved if large

8 baby carrots, peeled

500g pumpkin, cut into 3cm pieces

1 red onion, cut into wedges

2 tbsp olive oil

2 cups cooked barley

¼ cup chopped parsley

Sea salt & cracked black pepper

1 3 cup toasted pumpkin seeds

1 3 cup toasted hazelnuts

1 3 cup hummus

PITA CRISPS

2 pita bread

1 tbsp olive oil

1 tsp oregano

DRESSING

¼ cup mayonnaise

¼ cup olive oil

2 tbsp maple syrup

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

METHOD

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

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

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

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

5. Mix dressing ingredients in a small bowl.

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

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

8. Garnish with toasted pumpkin seeds and hazelnuts.

Tomato, Fennel & Feta Pasta

SERVES 4

PREP TIME 15 MINS

INGREDIENTS

2 fennel bulbs, thinly sliced & fronds reserved

METHOD

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

COOKING TIME 30 MINS

VEGETARIAN

1 garlic clove, halved horizontally

500g mixed cherry

tomatoes

¼ cup olive oil

½ tsp chilli flakes

Sea salt & cracked

Black pepper

250g feta

400g cavatelli pasta

½ cup basil leaves

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

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

3. Meanwhile, cook pasta according to packet instructions.

4. Add pasta to the tray and mix through.

5. Serve garnished with fennel fronds and basil.

LOCAL CELLARS RENMARK - 25 RAL RAL AVENUE, RENMARK 5341 (08) 8586 4269

LOCAL CELLARS BANQUET FOOD & WINE - 990 PORT ROAD, ALBERT PARK SA 5014 (08) 8268 1652

LOCAL CELLARS BALAKLAVA - 4 WALLACE STREET, BALAKLAVA 5461 (08) 8862 1840

a difference, one purchase at a time. Every product you purchase with the Good 4 Locals logo helps fund local initiatives that strengthen and support your community. WE’RE MORE THAN

LOCAL CELLARS NORWOOD - PARADE CELLARS, 161 THE PARADE NORWOOD SA 5067 (08) 8332 0317

LOCAL CELLARS KINGSTON - Royal Mail Hotel - 10 Hanson St, Kingston SE SA 5275 (08) 8767 2002

LOCAL CELLARS YORKETOWN - 6 CHARLES STREET, YORKETOWN SA 5576 (08) 8852 1111

LOCAL CELLARS CAMPBELLTOWN - 610 LOWER NORTHEAST ROAD, CAMPBELLTOWN SA 5074 (08) 8337 3011

LOCAL CELLARS LITTLEHAMPTON - 85 PRINCES HWY, LITTLEHAMPTON SA 5250 (08) 8391 3041

STRAWBERRY SOUR

60ml Prohibition Liquor Co. Original Gin

4 strawberries, quartered

30ml lemon juice

15ml sugar syrup

1 egg white

Edible flowers and strawberry slice, to garnish

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

HOT TODDY

60ml 23rd Street

Distillery Australian

Whisky

30ml lemon juice

1 tbsp honey

1/3 cup hot water

Cinnamon sticks and lemon slice, to garnish

Add whisky to a glass. Add the honey and lemon juice. Pour boiling water into the glass and mix the honey until it dissolves. Garnish with cinnamon sticks and lemon.

S’MORES MARTINI

60ml Grey Goose Original Vodka

60ml chocolate liqueur

30ml thickened cream

4 Biscoff biscuits, crushed Toasted marshmallow, to garnish

Add the vodka, chocolate liqueur and cream into a shaker half filled with ice and shake to combine. Strain into a glass and garnish the top of the cocktail with crushed biscuit. Pierce the marshmallow with a skewer and toast using a grill or kitchen torch, and use to garnish.

MULLED WINE

1 bottle Penfolds Bin 28 Shiraz

1/4 cup St Agnes V.S Brandy

4 tbsp sugar

3 star anise

1 rosemary sprig

½ cup frozen cranberries

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

Crafted with Love. Layered to Perfection.

Since 1960, Borg’s has been bringing the warmth of Mediterranean tradition into Australian homes. What began as a family business crafting handmade Pastizzis has grown into one of Australia’s leading producers of frozen puff pastry, shortcrust sheets and filled finger foods, loved by families, entertainers and chefs alike.

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

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

NEW

Now available in a convenient single rolled sheet format:

• Pre-rolled & ready to bake

• One roll. Endless possibilities.

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

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

ALOO BHAJI

4 AS A SIDE EASY

INGREDIENTS

1kg Low Carb Potatoes, diced into 2cm cubes

2 tbsp vegetable oil

2 tbsp butter

½ tsp sea salt

1 tsp curry powder

½ tsp turmeric

1 tsp cumin

1 tsp coriander

¼ cup yoghurt

½ green chilli, sliced For Fried Onion

1 onion, thinly sliced

2 tbsp vegetable oil

12 curry leaves

1 tsp mustard seeds

METHOD

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

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

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

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

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

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

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

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

Comté 12 Months

ONE POT & PAN.

SERVES 4 - 6

PREP TIME - 10 MINS

COOKING TIME - 50 MINS

GLUTEN FREE

DAIRY FREE

INGREDIENTS

6 chicken thighs, bone-in & skin-on

Sea salt & cracked black pepper

4 tbsp olive oil

1 onion, finely diced

1 chorizo, sliced

1 red capsicum, diced

1 green capsicum, diced

2 garlic cloves, finely chopped

1 heaped tsp smoked paprika

1 tsp oregano

1 cup long grain rice

1 cup chicken stock

¾ cup tomato passata

2 tbsp roughly chopped parsley

1 lemon, cut into wedges

METHOD

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

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

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

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

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

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

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

8. Uncover and bake for a further 15 minutes.

9. Set aside to rest for 10 minutes before serving. Garnish with parsley and lemon wedges.

& Chorizo Rice Spanish Chicken J

Beef withCooked Preserved Lemon Green Olives L Slow

SERVES 4

PREP TIME - 15 MINS

COOKING TIME - 60 MINS

DAIRY FREE

GLUTEN FREE

INGREDIENTS

1kg beef oyster blade steaks

Sea salt & cracked black pepper

2 tbsp vegetable oil

1 onion, finely diced

4 garlic cloves, finely chopped

2 tsp Moroccan seasoning

1 tsp ground ginger

1 cinnamon stick

½ cup tomato passata

1½ cup beef stock

400g tinned chickpeas

1 bay leaf

4 shallots, halved

1 3 cup pitted green olives

1 tbsp sliced preserved lemon ¼ cup coriander leaves

METHOD

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

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

3. Add onion and sauté until softened.

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

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

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

Barramundi, Sweet Potato & Eggplant Curry r

SERVES 4

PREP TIME - 15 MINS

COOKING TIME - 30 MINS

PESCATARIAN

GLUTEN FREE

DAIRY FREE

INGREDIENTS

3 tbsp vegetable oil

350g eggplant, cut into 3 cm pieces

1 onion, finely diced

2 garlic cloves, minced

2 cm piece of ginger, grated

1 3 cup korma paste

1 cinnamon stick

2 star anise

2 curry leaf sprigs

1 cup water

400ml coconut milk

500g sweet potato, peeled & cut into 3cm pieces

2 large barramundi fillets, cut into 3cm pieces

METHOD

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

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

3. Add korma paste and cook until fragrant.

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

5. Add eggplant and simmer for 10 minutes.

6. Add barramundi and simmer for 5 minutes.

HRamen NoodlesVegetarian

SERVES 4

PREP TIME - 10 MINS

COOKING TIME - 20 MINS

VEGETARIAN

DAIRY FREE (depending on milk choice)

INGREDIENTS

2 tbsp vegetable oil

2 shallots, finely chopped

2 garlic cloves, minced

4 tbsp tahini

2 tbsp peanut butter

2 tbsp soy sauce

1L vegetable stock

250ml milk of choice

2 bok choy, halved Kernels from 2 corn cobs

400g shitake mushroom

300g fresh egg noodles

1 sheet toasted seaweed

1 spring onion, finely sliced Crispy shallots

TOFU SCRAMBLE

250g firm tofu

1 tbsp vegetable oil

1 garlic clove, minced

2 tsp minced ginger

2 tbsp kecap manis

1 tbsp miso paste

METHOD

1. Crumble the tofu until it resembles minced meat.

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

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

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

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

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

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

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

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

SERVES 4

PREP TIME 10 MINS

COOKING TIME 10 MINS

DAIRY FREE

~Blanket Dumplings ~

INGREDIENTS

250g finely chopped cabbage

1 tsp salt

500g pork mince

¼ cup finely chopped chives

1 tsp minced ginger

2 garlic cloves, minced

1 tbsp light soy sauce

1 tbsp Shaoxing wine

1 tsp sesame oil

¼ tsp white pepper

1 tbsp vegetable oil

24 gyoza wrappers

1 bunch Chinese broccoli

TO SERVE

Chilli crisp

Soy sauce

Toasted sesame

Chopped chives

METHOD

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

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

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

bowl and mix vigorously for 3 minutes until sticky.

4. Form into 20 golf ball sized balls.

5. Heat oil in a large non stick pan over medium heat. Add meatballs and cover each with a gyoza wrapper, pressing gently to enclose.

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

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

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

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

WORLD’S LEADING INCONTINENCE BRAND *

TENA has an offering to all users and absorbency needs.

*Euromonitor International Limited; Retail Adult Incontinence, all channels, RSP value sales, Tissue & Hygiene, 2025 ed.

EASY DINNER HACKS

Hello SA’s guide to with Clare

Rolling vineyards, incredible experiences and oozing with country charm, Clare is the kind of place that instantly makes you slow down and breathe. Whether you’re heading away for a weekend or just planning a day trip packed with great food and wine, here are our top picks to eat, drink, stay and play your way through Clare.

Eat

RAGU

& CO

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

Drink

O’LEARY WALKER

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

SAWMILL

GIN

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

Stay

CLARE

HILLSIDE APARTMENTS

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

Play

RIESLING TRAIL BIKE HIRE

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

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

100% AUSTRALIAN MADE TOMATOES

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

FIND THE RECIPE HERE

Feel the Gentle Touch with NEW Sorbent Dermacare

Facial tissues are an everyday essential - but when your skin feels dry, irritated or sensitive, the one you choose really matters.

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

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

What sets it apart is the balance of softness and strength. Each tissue is designed to feel luxuriously soft, while remaining durable enough to use less.

In fact, 94% of shoppers rated Sorbent DermaCare Ultra-Soft as the softest tissue.

The range is simple to shop, with options to suit every household:

Thick & Large - soft, strong and generously sized

Ultra-Soft - everyday gentle comfort

Hypoallergenic - free from inks, dyes and fragrance

Aloe Vera - infused with soothing care

From everyday use to sensitive moments, there’s a DermaCare tissue for every need.

Proudly trusted by Australian families for generations, Sorbent continues its legacy with a modern approach to comfort and care.

Look for the new Sorbent DermaCare range in-store and experience softness and strength - without compromise.

Hypoallergenic& SensitiveSkin

Aloe Vera options

Softness & Strenght

Trusted Quality

SUPER TASTY TREATS

FRIDAY NIGHT FOOTY.

J Cheeseburger Meatball Sub

J BirriaChickenTacos

SEE RECIPE ON PAGE 56

J Cheeseburger Meatball Sub J Chicken Birria Tacos

MAKES 5

PREP TIME - 10 MINS

COOKING TIME - 20 MINS

INGREDIENTS

1 pack The Little Meat Co. Pork and Beef Meatballs

1 tbsp vegetable oil

5 brioche hotdog buns, top cut

5 slices burger cheese

American mustard

½ small onion, finely diced

1 large gherkin, finely diced

KETCHUP*

½ cup passata

¼ cup tomato paste

¼ cup water

¼ cup apple cider vinegar

2 tsp honey

1 tsp onion powder

½ tsp garlic powder

Sea salt & cracked black pepper

METHOD

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

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

3. Add meatballs and simmer for 15 minutes.

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

5. Add three sauce coated meatballs to each bun.

6. Drizzle with mustard and top with chopped onion and gherkin.

*use store bought ketchup for a quicker option

SERVES 4

PREP TIME 15 MINS

COOKING TIME 60 MINS

DAIRY FREE

INGREDIENTS

6 chicken thigh fillets

1 tbsp vegetable oil

8 tortillas

1 cup grated mozzarella

SPICE RUB

1 tsp smoked paprika

1 tsp oregano

1 tsp cumin

½ tsp sea salt

ADOBO SAUCE

1 tbsp vegetable oil

1 onion, halved

2 tomatoes

4 garlic cloves

2 tbsp chipotle

¼ cup tomato paste

500ml chicken stock

1 tbsp apple cider vinegar

TO SERVE

Lime wedges

Chunky tomato salsa

METHOD

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

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

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

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

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

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

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

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

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

Steak Sandwich F

INGREDIENTS

300g porterhouse

2 onions, finely sliced

3 tbsp olive oil

½ cup shredded red cabbage

½ cup grated carrot

½ finely cut kale

Sea salt & cracked black pepper

4 large slices white bread

handful potato crisps

CAMPFIRE SAUCE

¾ cup mayonnaise

½ cup bbq sauce

½ tsp garlic powder

¼ tsp smoked paprika

1 tbsp lime juice

MAKES 2

PREP TIME - 20 MINS

COOKING TIME - 10 MINS

DAIRY FREE

METHOD

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

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

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

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

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

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

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

MAKES 3 Twelve-Inch Pizzas

PREP TIME - 30 MINS

COOKING TIME - 10/40 MINS (depending on cooking method)

INGREDIENTS

1kg potatoes, unpeeled

¼ cup olive oil

Sea salt & cracked black pepper

6 tbsp grated parmesan

150g nduja

200g bocconcini

1 tbsp picked rosemary

DOUGH*

500g 00 strong flour + extra for stretching the dough

300g warm water

3g dry yeast

5g salt

METHOD

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

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

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

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

5. Place into the refrigerator overnight.

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

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

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

it is coming to temperature and cook until just tender.

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

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

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

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

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

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

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

16. Place onto a pizza paddle, drizzle with olive oil, scatter over rosemary and transfer to the oven. If using a pizza oven, the pizza will cook within 90-120 seconds, rotating the pizza frequently to ensure even cooking. Allow 8-10 minutes cooking time for a domestic oven.

17. Serve immediately.

*use store bought dough for a quicker option

Potato & Nduja Pizza F

r with Caramel & Ice Cream Apple Fritters

MAKES 12

PREP TIME - 15 MINS

COOKING TIME - 60 MINS

INGREDIENTS

3 medium granny smith apples

1½ cups flour

1½ tsp baking powder

1 tsp salt

300ml soda water

Vegetable oil for deep frying

1 cup caster sugar

1 tsp cinnamon

Vanilla ice cream, to serve

CARAMEL SAUCE

200g caster sugar

90g Western Star Salted Butter

125ml Western Star Thickened

Cream

METHOD

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

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

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

4. Set aside caramel to cool to room temperature.

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

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

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

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

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

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

REAL FOOD, YOUR WAY.

Mealtime isn’t one-size-fits-all. Some dogs love it simple. Others want a little more. And sometimes, it’s about mixing things up. With Nature’s Gift, every bowl is made with real, natural* ingredients-giving you the freedom to serve it your way.

For more recipes: *25%

The Rite Choice for every occasion

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