Locale Issue #2 - Frewville/Pasadena by The Adelaide Review

FREWVILLE/PASADENA ISSUE#2

F O O D

MAY 2018

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2 A B O U T

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I N F O R M A T I O N

DEPARTMENTS Asian Grocer Breadbar Butcher’s Block Cheesebar Dairy & Frozen Flowerbar Fresh Produce Grocery

Health & Beauty Mr Nick's Kitchen Organics Salumibar Seafood Spicebar Wellbeing Online

OUR STORY

WELCOME TO THE SECOND EDITION OF LOCALE! IF YOU ARE A REGULAR AT ONE OF ADELAIDE’S FINEST SUPERMARKETS AT FREWVILLE OR PASADENA, YOU WILL ALREADY KNOW THAT WE WANT YOUR VISIT TO BE THE MOST REWARDING EXPERIENCE POSSIBLE. Locale is designed to let you in on some of the stories behind our people, our products, our inspiration. The dictionary definition of Locale is: an area or place, especially one where something special happens. A visit to our store is more than a shopping trip. It’s a place to come together, communicate, eat or just

observe. We want you to feel at home meeting friends, reading the papers, having a coffee or a long lunch then picking up supplies to share at home.

Trading Hours ----Monday - Friday. 7am-9pm Saturday. 7am-5pm Sunday. 11am-5pm

We hope you enjoy finding out about our family business and how we want to grow with our community.

Frewville Foodland 177 Glen Osmond Road, Frewville SA 5063 Customer Service 1300 22 33 02 Phone (08) 8433 0888 Quiet Hour Shopping ----Tuesday, 6.30pm - 8.00pm

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Pasadena Foodland 20 Fiveash Dr, Pasadena SA 5042 Customer Service 1300 22 33 03 Phone (08) 8374 5000 Quiet Hour Shopping ----Monday, 6.30pm - 8.00pm

Roving foodie Kylie Fleming had a long career with News Limited. Look out for her roaming the aisles of Adelaide’s Finest Supermarkets at Pasadena and Frewville, unearthing stories for Locale.

PU BLISHED BY | Opinion Media, Level 8, Franklin House, 33 Franklin St Adelaide SA 5000. GPO Box 651, Adelaide SA 5001. P: (08) 7129 1060 F: (08) 8410 2822. On behalf of CRG, 177 Glen Osmond Rd, Frewville SA 5063. On the cover: Barista Luke

3 F E A T U R E

B L U E

Z O N E

MR NICK’S NICK'S JOURNEY Nicholas Chapley, or Mr Nick, is a familiar face to regular shoppers at Frewville or Pasadena.

Past inspires the future A PHILOSOPHY BASED ON TRADITIONAL VALUES WITH AN EYE TO THE FUTURE UNDERPINS EVERYTHING THE CHAPLEY FAMILY DOES AT ADELAIDE’S FINEST SUPERMARKETS (AFS).

irector Spero Chapley says his family takes a lot of personal and business inspiration from Ikaria, the Greek Island home of his father Nick Chapley (affectionately known as Mr Nick). Ikaria is a Greek island in the Aegean Sea and one of the world’s five Blue Zones where people live the longest, healthiest lives. Most Ikarians live well into their nineties, often free from dementia and chronic disease. There is a strong sense of community, exercise and healthy food are built into their lifestyle and family ties are very important. The Chapley’s Ikarian heritage helps them connect the experience of their past to the promise of their future. “We find the culture inspires everything we do in our business,” Mr Nick says.

“We appreciate and celebrate the fact that great food and cooking improves the lives of everyone. The idea of breaking bread with others, eating healthfully and eating well, I think these are some of the great joys of our lives.” Mr Nick says there are good reasons behind everything that happens at Frewville and Pasadena, from the focus on good, healthy, organic food to the welcoming, family-friendly atmosphere and their business mantra: “we love what we do”. “Our customers are the most important stakeholder in our business so we go to extraordinary lengths to satisfy and delight them. We want to meet or exceed their expectations on every shopping trip,” Spero Chapley says.

LIVE LONGER Blue Zones were discovered by US journalist Dan Buettner who spent five years visiting areas of the world where people tend to live longer, healthier lives. While researching his book, Buettner partnered with National Geographic and the National Institute on Aging. Several demographers used census data to pinpoint countries with the longest life expectancy. The team then zeroed in on particular regions to

determine the five Blue Zones around the world. They are Ikaria (Greece), Sardinia (Italy), Okinawa (Japan), Nicoya (Costa Rica) and Loma Linda (California). Some key characteristics shared by people living in the Blue Zones include a belief in the importance of family; a strongly plant-based diet; ongoing moderate physical activity as an integral part of daily life and strong social engagement in the community.

He is the dapper gentleman who is often spotted overseeing operations at the stores he established and still plays a pivotal role in today. Nicholas, now 84, is the patriarch of the Chapley family. He didn’t have an easy childhood but this helped him become resilient and appreciate the positives in adversity. Nicholas lived through the occupation of Greece and the extreme hardship and starvation which followed World War II. At age six, Nicholas, his brother John and their mother fled the island of Ikaria in a small rowing boat to the Middle East. They became refugees and lived in Red Cross camps in the Sahara for four years. When the family returned to Greece, they were confronted with a Civil War and in 1949 left for Australia to reunite with their father, Spero. He had made the journey to Australia earlier to start a new life for his family. In 1951, the first family business was established and young Nicholas’ passion for retail was born resulting in a long, successful career which continues today. For more than 65 years, Nicholas has set the bar very high with his dedication to the community, fostering partnerships, service excellence and creating employment opportunities for South Australians. Together with his son Spero, he also established Youth Inc to provide support and skills to young people who have become disengaged from employment and education pathways. Today, the family business continues Nick’s philosophy to create retail environments where everything has a positive and enduring effect on our community’s wellbeing and economy.

4 SEAFOOD

SHELLING OUT

WINTER SEAFOOD TREATS

eafood is superb in summer but it’s equally rewarding in cooler weather. In fact, many seafood varieties are actually at their best in the colder waters that winter brings. Molluscs, in particular, really shine when the temperature drops and these include shellfish such as oysters, scallops, mussels and clams. These tasty treasures are called bivalve molluscs which means they have a soft body enclosed in a double-hinged shell. Pasadena seafood manager Steve Hatzimitsos says the fish departments at Frewville and Pasadena have an array of Australian molluscs for home cooking this winter.

“We’re always on the lookout for fresh seafood products that we can give our customers, something different like periwinkles (sea snails) and sea urchins which are both molluscs,” Steve says. “Our team is happy to help people who have any questions, it’s all about education, and we’re happy to offer cooking tips and tricks”. Explore these marvelous molluscs at Frewville and Pasadena.

PIPIS, VONGOLE, RAZOR CLAMS Vongole have a mild flavour and moist, firm flesh. Pipis have a slightly stronger, richer flavour and can turn a little chewy when cooked. They can be substituted easily for one another. The shells yield an average 20 to 30 per cent meat so allow 600g of whole shells per person as a main course Cockles, pipis and any clams go well with chilli, coriander, garlic, parsley, tomato and white wine. Pipis can work well with stronger flavours such as anchovies, Chinese black beans, ginger and soy sauce. They can be steamed, poached, stir fried, grilled baked, barbecued (in the shell), smoked and pickled or eaten raw as sashimi. Their firm flesh holds its form so they are good in curries and soups. Remember that they need very little cooking and are ready virtually as soon as the shell opens.

Razor clams

Razor clams, also sometimes referred to as razor fish, have either a long narrow shell, (like an old-fashioned cutthroat razor), or a long wedgeshaped shell (like an elongated fan).

OYSTERS Frewville and Pasadena stock 8 to 10 different types of oysters sourced from Coffin Bay, Cowell, Streaky Bay, Smoky Bay, Stansbury, Sydney and Tasmania. Oysters, for many, are best enjoyed freshly shucked with a squeeze of lemon but they have many culinary uses. They can be steamed with garlic and green onions, poached in soups, deepfried in light batter, pan-fried into an oyster omelette, baked in their shells or in pies, grilled with toppings such as Kilpatrick, mornay or Rockefeller, barbecued, smoked, and pickled.

MUSSELS This bivalve mollusc is one of the easiest to prepare. Mussels have a rich, strong flavour, high oiliness and moist, juicy, medium-textured flesh. Mussels work well with flavours such as bacon, breadcrumbs, butter, celery, chilli, citrus, fennel, garlic, herbs (coriander, dill, lovage, parsley, French tarragon), mayonnaise, olive oil, onion, pepper, Pernod, potatoes, saffron, tomato and white wine.

They lend themselves to a wide range of cooking styles, including steaming, poaching, deepfrying, stir-frying, baking, grilling, barbecuing (in the shell), smoking and pickling and shine in omelettes, soups, pasta, paella and salads. Try a winter warmer of mussels au gratin - cover open mussels with herb and garlic butter and breadcrumbs and grill until bubbling.

SCALLOPS Scallops have a rich flavour, low oiliness and moist, medium-firm flesh and can be steamed, poached, deep-fried, pan-fried, stir-fried, baked, grilled, barbecued, or eaten raw (if sashimi grade), but always require minimal cooking, even less than most other seafood. It’s always better to undercook, rather than overcook them, leaving the centre still translucent, as they will continue to cook in the residual heat once they are removed from the pan. Perfectly cooked, they are sweet and succulent with a gentle firmness, overcooked they are shrunken, tough and tasteless. Sear them over a high heat for just a few seconds on a BBQ or in a hot frying pan and serve with earthy flavours such as cauliflower puree. Steam scallops on the half shell with ginger, green onions and a splash of soy sauce and sesame oil.

5 FRESH PRODUCE

GO WILD FOR AUSSIE FOODS THERE’S RENEWED INTEREST IN NATIVE INGREDIENTS BEING DRIVEN BY RESTAURANT CHEFS PUTTING THE SPOTLIGHT ON FOODS WHICH WERE USED THOUSANDS OF YEARS BEFORE WHITE SETTLEMENT.

ative food, or bush tucker as it was once known, is nothing new to Andrew Fielke who has championed the use of indigenous ingredients for three decades.

The chef and food consultant first started using native flavours – everything from wattleseed to pepperberry leaf - at Red Ochre Grill restaurant in 1992. When Andrew left restaurants in 2001, he decided to concentrate fully on sourcing and promoting indigenous foods under his Creative Native and Tuckeroo brands. Andrew’s knowledge and passion make his truly Aussie products a great fit for Frewville and Pasadena’s diverse food focus. Both stores stock a range of his fresh herbs, spice blends, dips, chutneys, jams, sauces and more. Australians pride themselves on their multicultural cuisine but often forget the great food which can be found in their own backyards.

“Australia went through that cultural cringe phase a few years ago where if it wasn’t imported, it wasn’t good enough,” Andrew says. “It really goes right back to when the English arrived and said ‘we will take over this country, we’ll force our foreign crops to grow here, we won’t eat what the natives are eating and we will create a new England here in Australia’. “They didn’t embrace what was here, what the Aboriginal people knew and that way of thinking is why we’ve never really celebrated the wealth of ingredients we have”. Andrew says education is the key to moving indigenous ingredients from the novelty to the mainstream. He will team up with chef Camillo Crugnale at Pasadena for cooking classes focusing on how to use native ingredients. Check our website and social media for details.

HOW TO USE NATIVE INGREDIENTS KARKALLA (also known as beach bananas) have plump, juicy succulent leaves with a light salty/sweet taste. Use in salads, stir fries, and as a vegetable with meats/fish.

LEMON MYRTLE leaves have floral, citrus, perfumed leaves. Great in green curries and infusions and it lasts for ages. PEPPERLEAF are spicy leaves on a stem. It’s great in pesto, sauces and stuffings. RIVERMINT is refreshing in desserts, sorbets, aromatic Thai salads or with lamb. Dried rivermint can supplement supplies in winter when it dies back. SALTBUSH SPRIGS can be used in salads, stir fries or fritters. They can be deep fried as chips or in tempura batter. SAMPHIRE is also called “sea asparagus”. It’s a thin salty succulent to use in salads, fritters, great in brown butter as a vegetable. It pickles really well. SEA BLIGHT is also called “sea spray”. It’s a salty succulent which looks like plump rosemary. Use in salads, stir fries and also great in brown butter as a vegetable. SEA PARSLEY LEAVES have a nice parsley/ celery flavour and can be used like a vegetable in stirfries or in sauces like salsa verde or in a flavoured oil as a garnish. Andrew Fielke - native produce expert

Look out for Biopark’s great little Grow-your-own Organic Saffron Kits at Frewville and Pasadena. The Adelaide Hills-made kits include corms (bulbs), growing instructions and a small saffron example of what you can end up growing at home.

Straight from the farm

The farm-to-fork movement is on the rise as a growing number of people want to know exactly where their food comes from. Local grower Biopark is a certified organic market garden and orchard in Mt Barker which supplies fresh produce to Frewville and Pasadena. Manager Nick Hancock recently attended the Global Food Forum in Sydney and says there is a “big push globally for food traceability”. “We pick the produce the day before, sometimes that very day, and it’s delivered directly to Frewville and Pasadena so it’s not sitting around in cool rooms for weeks or being transported around,” he says. Nick says the fully certified organic farm grows about 40 different varieties of fruit and vegetables. “We are like an old-school market garden, we grow a range of foods rather than just one or two items,” he says. “We have about 120 acres with an orchard, vegetable gardens, we’ve just put French truffles in and we have flowers, too.” Frewville organics manager Dylan Shaw is a big fan of Biopark’s approach and produce. “They’re great, they grow whatever we need, for instance we’re looking to extend our organic Asian range so they’re supplying us with purple bok choy which no one else has got.”

6 BREADBAR

BREAKING BREAD SEASONAL LOAVES

read is essential in many of the comfort foods we crave once the temperature drops. It’s a must for dunking in piping hot bowls of soup and is a hero ingredient in golden, oozy cheese toasties. The bakers at Breadbar at Frewville and Pasadena rise to the occasion year round and make about 30 different types of breads in house every day. In winter, demand for artisan loaves skyrockets. “Winter is big for the bakery, definitely, bread is a very seasonal product,” Pasadena Breadbar manager Jackie Zaknic says. “Once the weather cools down, people really want comfort food and we make so much bread just to keep up with the demand.

“Coming into winter, we’ll concentrate on breads like sourdough, Vienna loaves and pane de case. These type of breads are best because they’re more dense, have smaller holes and are also better to dunk in your soup!” The range includes white and rye sourdough, ciabatta, pane di casa, Turkish bread, organic kalamata pane, baguettes and tiger loaves among others.

NEWS!

Frewville Breadbar won 2018 Bakery of the Year in the South Australian IGA Retailer Awards and will compete at the National Awards of Excellence in Queensland in July.

“We started to build up our sourdough in the past three years and it’s a big seller but not necessarily our most popular,” Jackie says. “Our pane di casa (meaning “bread of the home”) has probably gone through the roof more than anything it has a similar texture to the sourdough and it’s made in the same way except it’s not

FUN FACT While many Italian breads have ancient origins, ciabatta is quite a modern variety. Ciabatta was actually invented in the early Eighties by an Italian baker as a response to the domination of the French baguette. Ciabatta means “slipper” which refers to its shape. It is a long, flat bread with a thin crust, light texture and those characteristic large holes (open crumb).

fermented as long and we sell out of it every day.” Jackie’s favourite bread (and a winner with her 11 and 9 year old kids) is the pasta dura loaf with a crusty exterior and soft interior. “It’s a really good bread, made with semolina flour which doesn’t change the flavour but adds body to it so the texture is halfway between a pana de casa and a Vienna. We love it at home toasted,” she says. Also, stay tuned at Breadbar this winter for more seasonal comfort food desserts. “We’ll be highlighting more apple pies, banana breads and fruit crumbles because that’s what people want as it cools down,” Jackie says.

7 BUTCHER’S BLOCK Moroccan-style lamb shanks

Des Edwards

• • • • • • • • • • • • • •

Serves 4

2 brown onions 80ml Olive oil 400ml tomato passata 300ml white wine 1 tbsp of Moroccan spices (available from our Spicebar) 1 preserved lemon (in a jar from our special ingredients section) 4 lamb shanks 200g of couscous 300ml of boiling water 1 jar of chickpeas 100g baby spinach 1 red capsicum cut into squares 1 tsp cumin Salt to taste

Method 1. Wash meat in warm water, dry with absorbent paper and place on a baking dish. Drizzle with olive oil, rub with salt and bake at 190C for 5 minutes. Meanwhile chop onions and sauté with a little oil in a pan. Add the shanks, tomato , Moroccan spices and wine. Mix well, cover with baking paper and seal with alfoil. Bake for 2 ½ hours at 170C.

NEWS!

Low and slow for Winter

rewville head butcher Des Edwards says the longer, slower cooking times needed for secondary meat cuts makes them a bang-on brilliant choice for hearty winter meals. “People are hungrier in winter, they want something substantial like big-flavoured stews and casseroles which really call for secondary cuts,” he says. Secondary cuts are the lesser-known and cheaper cuts of meat such as brisket, shin, oxtail, flank steak, rump cap and shanks. Prime cuts such as scotch fillet, porterhouse and T-bone steak will always be popular but undervalued secondary cuts are economical and packed with flavour. The cuts are becoming more popular with home cooks thanks to the rise of the nose-to-tail food movement which promotes the consumption of the whole animal as opposed to just the choice parts. Butcher’s Block at Frewville and Pasadena stocks all the traditional prime cuts along with a range of secondary cuts ideal for winter cooking. “There’s been a big pick up in interest with beef spare ribs which go well cooked slow for at least four hours, until they are fall-off-the-bone tender and ox cheek is definitely an ‘in thing’, we can’t get enough of them,” Des says.

Frewville Butcher’s Block won 2018 Meat Department of the Year in the South Australian IGA Retailer Awards and will compete at the National Awards of Excellence in Queensland in July.

“Brisket is really popular for casseroles, smoking and low, slow barbecuing and osso bucco (a marrow-filled veal or beef shin bone) is always a huge favourite which is rich and delicious when cooked slowly.”

2. Meanwhile combine couscous and boiling water in a large bowl, mix well with a fork and seal with plastic wrap for 5 minutes. Sauté capsicums with little oil, add spinach and chickpeas and cook for another minute. Add to the couscous, salt to taste, add the cumin, a little oil and the chopped lemon. Mix well, divide onto serving plates, place a shank on each plate and spoon the sauce over. Serve immediately.

Des says one of his favourite alternative cuts is skirt steak which is a cut of beef taken below the rib and between the brisket and flank. Skirt, a cut which used to be thrown away, is ideal for slow chargrilling over charcoal for maximum flavour. “You have to bone your own meat to get the skirt cut. We might have 20 bodies of beef a week in our butchery and I always say to my team: ‘I want the skirt kept’”, Des says.

W HAT IS BRISKET?

“My mum would only ever make stew using skirt, it’s a really rich, delicious, flavoursome meat and needs a nice, slow cook”.

Brisket is the breast or lower chest of the cow and it has a lot of connective tissue which means it can be a bit chewy if it’s not cooked “low and slow”.

The Butcher’s Block at Frewville and Pasadena have all the meats needed for making soups such as bacon bones, smoked hocks, lamb knuckles and shin on the bone . “I make a pea and ham soup using hocks and bones and plenty of meat adds plenty of flavour,” Des says.

It’s perfect for braises, casseroles and smoking and is ideal as a “pulled meat” as it literally pulls apart when cooked. Brisket is long meat cut and is usually cut in half. One end is the Navel End and the Point End. The Navel End is more of a square shape and will slice up more neatly. Des Edwards favours the fattier, chunkier Point End which is great for making rich, satisfying stews and braises.

PUMP UP THE

SALUMIBAR

FLAVOUR

Nduja with melted manchego available at the Frewville Foodland Salumi Bar

IT’S SPICY, IT’S ITALIAN AND EVERYONE WANTS IT.

duja is a soft, spicy, spreadable salami which originated in Calabria and it packs a flavour punch in everything from pizza to toasties or pasta. Nduja is pronounced en-doo-ya (it gets easier after you’ve said it a few times) and it’s become a cult ingredient with chefs and home cooks around the world. Salumibars at Frewville and Pasadena serve and sell a locally-made nduja from artisan producer San Jose Smallgoods at Newton. The brightlycoloured paste is made from 100% SA pork, herbs and spices including a generous hit of chilli… and a little goes a long way. Chris Fraser from Frewville Salumibar is a big fan of San Jose’s take on nduja and serves it on tasting platters at the bar. In-house chef Salvatore Pepe says the San Jose nduja is the best version he’s tried and it’s a pretty big call as Salv hails from Calabria, the home of nduja! The salami spread is a versatile ingredient. Chris slathers it on fresh bread, tops it with a thin slice of Manchego cheese and melts it (using a kitchen blowtorch) for an Italian/Spanish snack. Frewville chef Francesco Rossello, who stages regular in-store cooking demonstrations, uses nduja as a powerful flavour base for homemade pizzas and to liven up roast vegetables. It can also be added to scrambled eggs or omelettes or used in a pasta sauce along with cherry tomatoes and basil.

MATCH IT W ITH… Nduja is sensational paired with another local product, the new burrata cheese from La Casa del Formaggio at Glynde.

Nduja with burrata on thin sliced ciabatta

For the uninitiated, burrata is a creamy fresh cow’s milk cheese made of stretched curd (stracchino) and cream inside a mozzarella skin. When you pierce the delicate skin of the cheese, its creamy centre oozes out. Scoop some burrata onto a nduja-slathered slice of ciabatta bread and enjoy the delicious combination of creamy, milky-sweet cheese with the salty, spicy cured meat flavour.

Nduja is pronounced en-doo-ya (it gets easier after you’ve said it a few times) and it’s become a cult ingredient with chefs and home cooks around the world.

CAVIAR OF THE SOUTH

grated or sprinkled over pasta and seafood dishes.

Tasting bottarga should be a must on any foodie’s bucket list.

Bottarga may have its origins in Italy but Salumi Australia, near Byon Bay in NSW, produces a first-class version of the cured fish roe.

Bottarga is the Italian name for salted, pressed and dried mullet roe which is very popular in Sicily and Sardinia and has been dubbed the “caviar of the south”. Mullet roe is a delicacy which may not look appetising from the outside but, once sliced, the interior is a warm amber colour. It has a remarkable briny, rich, salty, savoury, almost creamy flavour and is traditionally sliced,

In the past, mullet roe was only ever found in gourmet food stores but it is now available at Frewville and Pasadena. You can buy as much or as little as you need from Salumibar where it’s also available on the tasting plate menu. Chris Fraser from Frewville Salumibar says bottarga can be compared to truffles when it

comes to its intense, concentrated flavour. A little bit of bottarga goes a long way. Italian-born Chef Salvatore Pepe loves bottarga which he says “tastes like the sea” and is best showcased in simple dishes. “You don’t cook it, you shave it at the last minute over hot food. I like shaving bottarga over spaghetti with extra virgin olive oil, it’s simple and the best,” Salvatore says. “Or cook a soft poached egg and shave some bottarga over it, add it to bruschetta spread with some good butter or grate or shave over boiled new potatoes.”

9 F E A T U R E

B L U E

Z O N E

Ikarian inspiration MEDITERRANEAN COOKING MAGIC FOOD FOR LONG LIFE AND GOOD HEALTH.

oufiko is a traditional, slow-cooked vegetable dish from Ikaria which is Mr Nick’s Greek Island home.

Ikaria is one of the world’s Blue Zones and is home to some of the world’s longest-living and healthiest people. The flavour-packed Soufiko was on the menu at a recent Blue Zone experience at Mr Nick’s Kitchen and Coffee Bar at Pasadena. If you missed the dinner, Mr Nick’s chef Camillo Crugnale shares his recipe for a one-pot squash, capsicum and zucchini Soufiko. This is an inexpensive side dish with bold flavours.

“Like an Italian caponata, it’s a Greek medley that slowly simmers together with zucchini, squash, onions, carrots and celery,” Camillo says. “Like most simple, rustic dishes, there’s no one standard recipe and it can vary depending on the chef. This is my version of a homely, flavourful Soufiko.”

Camillo’s tips for home cooks Use a good olive oil to pan fry the vegetables and don’t hurry things along. The vegetables should be very soft, almost golden and caramelised but not burnt so you can taste the inherent sweetness from the onions. This dish can be made a day ahead because it can be stored in the refrigerator for three days. It should be served warm or at room temperature as a side dish, layered on flat bread or folded into an omelette or scrambled eggs. I use it with warm chickpeas (my favourite pulse) or roasted pork and chicken. You can also serve Soufiko over cooked rice with Greek yoghurt and lemon wedges on the side. It’s also fantastic tossed with short tube pasta and grated fresh parmesan cheese.

SOUFIKO Ingredients 3 squash, about 20cm long, trimmed 2 medium eggplants, about 20cm long, trimmed 3 medium potatoes, peeled 3 large zucchini, about 20cm long, trimmed 3 green capsicums, cut into 2cm-wide strips 3 large onions, coarsely chopped 3/4 cup extra virgin Greek olive oil and more, as needed 5 garlic cloves, chopped 720gm puree tomato passata 1 cup chicken stock or white wine 3 fresh bay leaves 3 tablespoons petimezi (pure grape molasses) optional Fresh herbs (use what you have to hand) such as: 6 to 8 fresh large basil leaves, coarsely chopped 2/3 cup chopped fresh flat-leaf parsley 5 fresh oregano sprigs 3 to 4 fresh thyme or rosemary sprigs Half lemon Sea salt and pepper to taste

Method

1. In a large, deep pan, heat 3 tablespoons oil over medium heat, and sauté onions, garlic and capsicum until soft, about 10 minutes. Season with salt and pepper. Place in a separate bowl and set aside. 2. Add a little more of the oil, return to the heat and sauté the eggplant and zucchini until soft, about 8 to 10 minutes. Return the cooked onion mixture to the pan, add tomato, oregano and basil and any remaining oil and stir in the stock. Reduce heat to low, cover the pan and simmer, stirring occasionally, until the vegetables are very tender, about 35 to 40 minutes. Season with lemon juice and more salt and pepper to taste. 3. Toss in the chickpeas if using and heat through.

IKARIAN DIET The traditional Ikarian diet is characterised by simplicity, moderation, variation, seasonality and only a small amount of meat. It’s a Mediterranean diet based on lots of homegrown vegetables including wild vegetables and beans, limited amounts of sugar and meat, more grains and fish, goat milk, honey, herb tea, Ikarian red wine and, of course, olive oil. While Ikarians aren’t vegetarian, they do eat less meat than many other cultures. For example, the classic Ikarian dish of soufiko comprises vegetables cooked slowly to intensify and combine their flavours. A typical Ikarian breakfast may include goat milk yogurt, herbal tea or coffee, whole grain bread and local honey. A late lunch could include beans, legumes and potatoes, fresh home-grown vegetables or local fish cooked with olive oil. (Meat, maybe a pig raised in the family’s own backyard, is eaten sparingly). Dinner is more like a light supper of bread, goat’s milk and vegetables. The Ikarian diet doesn’t include any processed or refined sugar or white flour.

10 F E A T U R E

O F F

T H E

V I N E

David Ridge

BOLLITO MISTO Serves 4 – 6 people

What wine with that?

Bollito misto translates as “mixed boil” but Salvatore promises this homestyle dish is a lot tastier than its name suggests. It’s a bigflavoured, meaty meal perfect for the cooler weather. The slow-cooked feast can be prepared in a crockpot using a variety of secondary meat cuts such brisket, chicken legs, shanks, ribs on the bone or zampone (pork trotters).

ADELAIDE’S FINEST SUPERMARKET’S WINE SPECIALIST DAVID RIDGE WINE MATCHES.

Ingredients

Camillo Crugnale’s Slow-cooked Fennel, Potato and Kale with Pork Sausages and Polenta. This rich dish of various elements, each with distinctive characteristics, is essentially a northItalian staple in style, so a staple north-Italian red is called for, si? The plummy, juicy Barbera, with its real acid cut and moderate tannins is spot on. Few in Australia have more experience with this north-east Italian variety than Mark Lloyd and we see this in his 2016 Coriole Barbera.

Bollito Misto for a good old Savvy. Our 2017 Pike and Joyce Sauvignon Blanc has Sauvignon’s leafy herbals, plus delicious rich and fruity tropical elements, the hallmarks of this wine’s classy Adelaide Hills pedigree. All this, along with the wine’s zippy personality, make it great mates with this dish. Bit of chilli no probs either.

Wine match for the late autumn + early winter featured cheese Mauri Gorgonzola Bonta della Bonta.

Salvatore Pepe’s Bollito Misto. This is an interesting dish to match wines with; and that doesn’t mean it’s very challenging or particular. Lots of wines will go with this robust, tasty dish, full of colours, textures and flavours. Let’s do a white – as they probably would up in the north of Italy where this dish hails from. While it’s robust in style, this bollito misto is lighter in appearance; a hint that a white will do (as well as a red). From our list, the 2017 Longview Queenie Pinot Grigio, has a great combo of texture, plenty of herbal notes to pick up on the salsa verde and acid to cut through a bit of oil.

Norman Thanakamonnun’s Jungle Curry with Razor Clams. All the green, fragrant and herby elements in the dish, like lime and lemongrass, plus its essential salty-sea flavours, probably call out

A great wine match for the Dolce (‘sweeter/ richer’) version of Gorgonzola is a sweeter white wine, like our 2016 La Magia Joseph Botrytis Riesling and Gewurztraminer. The fleshy, grapey sweetness works especially well if the wine has good structure and a good bit of acid - like this one - so things don’t get sickly (we use the polite term, ‘cloying’).

Wine to accompany Nduja, salami paste. A red, modelled on those from central and southern Italy, where this slightly fiery, essentially skinless salami originates, is called for. The 2015 Mediterrane Sangiovese, from Tuscany’s favourite grape (Sangiovese) that seems to thrive in our Barossa, has the complimentary cherry juiciness to work with both the meaty and chilli bite elements of nduja. Then it’s got Sangiovese’s nice savoury, tingly dryness to suit salami’s vital fatty component.

1 celery heart 1 bunch heirloom carrots 6 baby onions leaves and stalks of a celeriac 8-12 baby potatoes 4 cloves 5 whole black peppercorns 1/2 cinnamon stick 1 bay leaf 1 tbsp rock salt 6 free-range chicken drumettes 500g beef brisket 500g gravy beef 400g beef neck bones 100g of glazed fruit For the salsa verde: 1 bunch Italian parsley 1 clove garlic 2 tbsp capers 50ml white wine vinegar 200ml olive oil 100g stale bread (the white part only) OR you can use a boiled potato (for gluten free).

Method

1. Start by washing all ingredients very well. Wash the meat with warm water and place the beef only in a large pot with spices and salt, cover with plenty of filtered water (about 4 to 5 litres) and bring to the boil. Simmer non-stop for 1.5 hours. Add the vegetables and the chicken and simmer for another hour. 2. Place the meat and vegetables on a large serving plate decorate with the fruit, the salsa verde and sprinkle with sea salt. Serve immediately. You can drizzle some of the stock all over and serve extra salsa verde on the side.

For the salsa verde: 3. Wash the parsley well and place all ingredients (except the bread/potato) in a blender. Blend until smooth, add the bread or the potato (peeled) and mix with a wooden spoon until very smooth.

11 CHEESEBAR

BLUE

FUN FACTS

HEAVEN

Buffalo milk is 30 per cent lower in cholesterol than cow’s milk and is a rich source of calcium, protein and vitamins. It is also two to four times higher in antioxidants.

ANYONE WHO SAYS THEY DON’T LIKE BLUE CHEESE PROBABLY HASN’T TASTED GORGONZOLA DOLCE.

Buffalo milk yields nearly twice as much cheese per litre compared with cows milk. So to produce 1 kg of cheese you would need 8 – 12 litres of cows milk, compared with only 4.5 litres of buffalo milk.

he Italian classic is a creamy, sweet cow’s milk cheese with a gentle blue flavour. It’s a much milder version of its strongerflavoured cousin, Gorgonzola Piccante.

Buffalo mozzarella, or mozzarella di bufala, was traditionally manufactured in Campania, Italy. The word mozzarella is from the action mozzare which means “cutting by hand”, (separating the curd into small balls).

Frewville and Pasadena Cheesebar both stock large wheels of Mauri Gorgonzola Dolce Bonta Della Bonta which you can buy by the delicious scoop. In Italy, the most popular form of Gorgonzola is Dolce (meaning sweet). However the cheese exported as Dolce is usually quite firm in texture when compared to the luscious, soft cheese enjoyed by the locals in Italy. This is because the soft versions were too delicate to export – until now.

Mauri’s Gorgonzola Dolce from Lombardy is matured in the family-owned company’s caves (cheese cellars) for 120 days so this is a carefully ripened cheese.

Buffalo mozzarella

Annette Palmer

It was the first choice of Pasadena Cheesebar’s Annette Palmer when we asked her for a perfect cheese to eat in late autumn/early winter. She says it’s great simply slathered on sourdough or as a dessert cheese served with fresh seasonal fruit such as apples, pears and grapes. It can form the basis for a luxurious sauce for gnocchi or polenta or can be melted through risotto or crumbled over pizza.

BUFF CHEESE

Australian cheese lovers are embracing buffalo milk cheeses. Mozzarella made with buffalo milk is creamier, more delicate, silky and sweeter than mozzarella made with cow’s milk. It has a rich flavour and a pleasant tang.

“I like melting a little of the cheese over potatoes for something indulgent and different. It really livens up oven baked vegetables,” Annette says. “Make sure you take it out of the fridge about an hour or so before serving to get it to room temperature so the flavours really stand out.”

We’re loving the award-winning Shaw River buffalo mozzarella sourced from a small, family-run buffalo dairy and cheese making company just over the border in Yambuk, Victoria.

Mauri’s Gorgonzola

Shaw River is run by the Haldane family who are pioneers in buffalo milk products. They made a visionary move when they imported Riverine Buffalo from Italy in 1995 and Murrah Buffalo from Bulgaria in 1996. Frewville and Pasadena stores stock the Shaw River mozzarella and it’s also part of the tasting menu at Salumibar.

12 FLOWERBAR

Tessa Dominy

FLOWERS BRING

BRIGHT SPOT T0 WINTER THE FLOWERBARS AT FREWVILLE AND PASADENA ARE FILLED WITH BUNCHES OF COLOURFUL, FRESHLY-CUT BLOOMS TO HELP BRIGHTEN UP A GLOOMY WINTER.

essa Dominy from Pasadena and Julie Smith and Janene Franklin from Frewville receive buckets of locallygrown seasonal flowers every week.

One of Flowerbar’s favourite suppliers is SA Carnations run by brothers Mark and Neil Green at MacDonald Park, north of the city.

“At the moment, and right through June, they’ll supply us with amazing, sweet-smelling winter stocks,” Tessa says. Mark and Neil grow Carnations, Lisianthus, Dawwhlias, Gerberas, Disbud Chrysanthemums, Delphiniums and stocks of Scabiosa Rananuclia, Misty, Bird of Paradise and Celosia. So how do two brothers end up running a flower farm?

“I was sick of driving a rubbish truck, I sold that, and came in here to start this with my brother Neil in 1986,” Mark says. “He had been in the navy and worked as a courier driver but he was really interested in growing flowers. “I got a bit of ribbing in the beginning. I’d been working in a very male-dominated truck environment and then jumped into this. It was definitely a different direction to take at the time!” The brothers started with one hectare for carnations only and have expanded to three hectares and more than 30 different product lines.

PICK OF THE BUNCH Check out the new season’s ornamental kale which is a striking decorative plant. The on-trend plant is not the traditional kale you put in your salads (you can eat it but it tastes very bitter). Ornamental kale, also called flowering cabbage, has heads made up of closelypacked leaves with frilly edges and comes in many colours from white through to yellows, pinks, greens and reds. The colder it gets, the more the colour comes out. “You can buy them by the bunch or arrange them into a long lasting bouquet,” Tessa Dominy says.

13 F E A T U R E

Y O U T H

I N C

YOUTH INC IN ACTION E

mma Sinclair is a shining example of what someone can achieve when they’re shown support and encouragement. She was offered employment with AFS after her involvement with Youth Inc which supports young people aged between 17 and 24 who have disengaged from mainstream education or employment pathways. Emma has been part of the AFS family for four years. She currently works in Frewville’s Breadbar and says she loves being part of the bakery team. “Youth Inc does a fabulous job of helping people who may have come from a rough background,” she says.

“It hasn’t always been easy for me, I’ve had my ups and downs, so I was really happy when I was given the opportunity to work here. It has been the best experience.”

“What Youth Inc does to help young people is just fantastic.” Sarah Daniels says Youth Inc helped her with much more than simply getting a job. The 26-year-old started at Youth Inc nearly two years ago and she now works in the Flowerbar at Frewville. “I have reading difficulties, some of my speech and grammar is not great, and I can find it hard communicating sometimes but I am comfortable here. “The people who work here are very friendly, we have fun, I’ve learnt so much and it’s helped me a lot.” Sarah says she came to Youth Inc at a crucial time in life when she was struggling to find an employment pathway. “It was the last avenue for me,” she says. “I saw Youth Inc, saw what they do and I saw Fred Heidt (principal) and I thought OK, this is going to be different to everything else I had tried.

“I got to the interview stage for Youth Inc, then was accepted, I loved the program and when I got this job I was so happy that it was a positive environment.” Sarah says Youth Inc plays a valuable role offering support to young people (aged 17 — 24) who fall through the cracks of the education and employment systems. Emma Sinclair

Sarah Daniels

NEWS!

Frewville won 2018 Customer Service Award in the South Australian IGA Retailer Awards and will compete at the National Awards of Excellence in Queensland in July.

“When you get to a certain age, when you’re older, the system doesn’t support you as much, it’s hard because you feel like you get forgotten. “Youth Inc helped me not just with getting work but it actually helped me to be able to talk to people, feel OK about meeting people and it got my confidence up,” she says.

If you know of anyone who might benefit from this program get in contact at www.youthinc.org.au

14 F E A T U R E

E N T E R T A I N M E N T

Musical Diversion LIVE MUSIC PERFORMANCES BY LOCAL PIANO PLAYERS AND GUITARISTS AT FREWVILLE AND PASADENA STORES ADD A FEEL-GOOD VIBE TO THE SHOPPING EXPERIENCE.

he in-store entertainment first started at Frewville four years ago and is a hit with shoppers of all ages.

“Another day I was playing songs from Oliver and guy came up to me and told me he was in the first Australian production of Oliver in 1964.

One of the store’s resident entertainers - Don Bull - who plays the piano in Mr Nick’s at Pasadena up to three times a week has an idea why.

“I started a Disney theme a while back. I wasn’t sure at first if it was going to be too intrusive playing Supercalifragilsticexpialidocious while people were dining but they loved it.

“Everyone has memories from music, it really taps into people’s emotions,” he says.

The other day I was playing tunes from Mary Poppins and newer stuff from Tangled and I ended up with a bunch of little girls all huddled around the piano listening.

“I’ve made a lot of friendships with people who are regular shoppers here. People tell me a lot of stories about their experience with the music I play. It’s really nice to be able to connect with them.” Don, a retired schoolteacher, has a songbook which covers everything from jazz standards to Disney musicals, The Beatles and Burt Bacharach right through to modern-day tunes from Adele and Ed Sheeran. “There was a guy who’d often listen to me play jazz standards from the 1950s and 60s. One day he said to me: “I saw these guys perform live”. Turned out he was a jazz musician who’d seen legends like Duke Ellington and Count Basie playing live in New York.

“One of my nicest memories was when I started playing at Frewville and the piano was near the checkout. I was playing The Way You Look Tonight and a couple in their 90s were listening and told me they used to dance to this song back in the 1930s. I said ‘there’s some space you can dance here’ so they ended up dancing between the piano and the checkout. That was very special…” Guitarist Kim Smith says his performances at Frewville and Pasadena are a rewarding way to share his lifelong love of music. “I’ve done the standard thing, played in bands, quartets and trios and playing solo is a relatively recent addition for me,” he says. “I really love it, it’s wonderful, and gives me an opportunity to meet so many people.”

Kim Smith Kim has been a regular entertainer at Frewville and Pasadena for nearly three years. “A friend of mine saw a guy playing the piano at Frewville and said I should ask about playing guitar so I made contact, did an audition and that was it, here I am!” he says. His playlist is long and varied and includes everything from classical to country, jazz standards, pop and Latin rhythm. “Music captures people’s imagination. People often talk to me when I’m playing or ask if I can play a particular piece of music,” he says.

“When people come here it’s an event, it’s not just shopping, so I want to feel like I’m giving a gift of music to enhance their time here. “Music bypasses intellect, it speaks to the soul, it brings back memories and my style of music evokes a mood people seem to respond to.” Kim took up the guitar at age 12 and says his earliest musical influences were The Shadows and Chet Atkins while Andres Segovia gave him his love of classical guitar. He went on teach classical guitar in schools and he also taught art and is a practicing artist who recently exhibited at the National Wine Centre.

Don Bull

15 F E A T U R E

SLOW-COOKED FENNEL, POTATO AND KALE WITH PORK SAUSAGES AND POLENTA

WINE MATCH

R E C I P E

Thai jungle curry with razor clams

2017 Pike and Joyce Sauvignon Blanc

Chef Camillo Crugnale’s recipe was a family favourite when he was growing up. “It’s perfect for late autumn and winter,” he says. “Fennel never gets the attention it deserves in the garden. It can be grown almost anywhere. My Dad would have some fun growing it on the strip out front of our house and watch people pull it out.”

Method

1. In a large pot, heat the olive oil. Add half of the sausages and cook over moderate heat, turning, until browned all over. Transfer to a plate, repeat with the remaining sausages then set aside.

One of Norman’s favourite Thai dishes to cook at home is an aromatic jungle curry with bright, punchy flavours. The name jungle curry refers to curries from the northern Thailand where there is no coconut milk. This type of curry is a more watery, spicy dish.

Norman’s recipe uses exotic-sounding South East Asian ingredients including: Heart of palm - the crunchy vegetable harvested from the centre of the palm tree - available canned. Krachai - fresh herb which tastes like a cross between ginger and black pepper. Holy basil - has a spicy, peppery, anise flavour and is better cooked in dishes rather than eaten raw. Snake beans - also known as asparagus beans or Chinese long beans. Palm sugar - a natural sweetener, is the sap collected from cut sugar palms which is boiled until sticky sugar remains.

2. Add the fennel wedges to the pot and cook over moderate heat, stirring, until golden, about 5 minutes. Add the onion, garlic, roasted fennel seeds and 1 teaspoon of salt and cook, stirring, until the fennel is lightly browned, about 3 minutes. Add the diced potatoes, tomatoes and their juices, orange zest and the wine. Tuck the sausages into the sauce. Cover and cook over low heat for 15 minutes. Uncover and simmer until

the sausages are cooked through and the sauce is thickened, about 45 minutes. Fold in the kale and fennel fronds and serve over soft polenta.

Slow-cooked fennel, potato and kale with pork sausages and polenta

4. Bring 750 ml water or chicken stock to the boil in a saucepan. Add butter and half the sea salt, while whisking, pour in the polenta until it is completely incorporated.

3. The stew can be refrigerated for up to 2 days. Rewarm before serving. You can also crumble Gorgonzola Picante over polenta for added flavour.

For the Polenta:

5. Reduce the heat and cook for about 20 minutes at a gentle simmer, stirring from time to time with a wooden spoon especially the bottom corners of the pot, until the grains are soft. WINE MATCH 2016 Coriole Barbera

Serves 2 – 3 people with rice Bangkok-born chef Norman Thanakamonnun has lived in Australia for more than two decades but has many fond food memories from growing up in Thailand.

Ingredients 1/4 cup extra-virgin olive oil 6 mild pork and fennel Italian sausages (available in the meat department) 4 fennel bulbs trimmed, each bulb cut into 8 wedges and the frond (leaf-like part), chopped 2 medium onions, chopped 6 garlic cloves, minced 1 teaspoon roasted fennel seeds, crushed 5g orange zest 1 tablespoon Sicilian salt 2 large potatoes or pears skinned and cut into large dice 400g San Marzano whole tomatoes, crushed with your hands, juices reserved 1 1/2 cup sweet white wine 3 cups roughly chopped kale Creamy soft polenta, for serving For the Polenta: 125 gm fine polenta - not instant polenta 5 gm Sicilian sea salt 100g butter 1 gm White pepper

THAI JUNGLE CURRY WITH RAZOR CLAMS

6. Remove from heat. Whisk in white pepper. Stand for 20 minutes. Taste for salt. Reheat just before serving on a low heat.

“I grew up in Bangkok but we’d travel north into the countryside for holidays and I have good memories of eating delicious jungle curries there,” Norman says. “Jungle curries are full of fresh Thai herbs and they’re a really healthy option for a curry without all the coconut milk.” Norman, who is a seafood cooking expert, makes his jungle curry with razor clams which are also popular in Thailand. The clams are available at Frewville and Pasadena. Vongole (cockles) are a good alternative.

Ingredients 3 tbsp vegetable oil 300-500g razor clams 400ml chicken stock 100g heart of palm 2 large green and red chilli 2 tbsp Thai fish sauce 4 kaffir lime leaves 15g krachai (a lesser ginger) thinly sliced lengthways 1 tbsp palm sugar 50g native Thai eggplant 40g fresh baby corn, thinly sliced lengthways 1 stem of fresh green peppercorns or 1/2 tbsp sweet brined green peppercorns from a jar (optional) 7 snake beans, cut into 2.5cm lengths Handful of holy basil leaves, torn 20g Thai red curry paste (tin)

Method 1. Place a large wok on the heat, add vegetable oil then curry paste. Fry for 3–4 minutes, stirring occasionally. Add the clams, heart of palm, baby corn and stir for a couple minutes. 2. Add the Thai eggplant, hot stock, chillies and fish sauce. Bring to the boil, reduce to a simmer. Add lime leaves, krachai, chopped snake bean, palm sugar, green peppercorns (optional). Cook for a further 2-3 minutes. 3. Stir basil leaves through curry and serve with rice.

SA’S BIGGEST PANTRY We scout the best produce from all over our state to make sure every visit to Frewville and Pasadena is an inspiration. Here’s just a taste…

Riverland

Pomegranates at Loxton North Pomegranates | Pennyfield Organic Produce - Organic fresh produce

Clare Valley Pangkarra - Pasta

Barossa Valley

The Barossa Valley Cheese Co - Cheese| Barossa Kitchen – Barossa Bark

North of Adelaide

SA Mushrooms at Waterloo Corner – mushrooms | Barossa Fine Foods at Barossa Valley – Smallgoods

Adelaide Hills

Murray Bridge KJ and O Webb - Sweet tomatoes

Monarto

Costa Group - Monarto Mushrooms

Kangaroo Island

Living Home - Raw organic honey | Kangaroo Island Free Range Eggs - Eggs | Katham Springs – Biodynamic eggs

Fleurieu Peninsula McLaren Vale - Free range eggs | Feather and Peck at Mt Compass - Pastured free range eggs | Port Willunga Fine Foods at Port Willunga – Native sea salt | Fleurieu Milk Company at Myponga – Dairy | Nomad Farms - Chicken

Coffin Bay

Myers Seafood - Coffin Bay Vongole

Port Lincoln Mori Seafood – Mussels

South East

ADELAIDESFINEST.COM.AU #ADELAIDESFINESTSUPERMARKETS

Hoods Earth Produce at Keith – Earth Eggs pastured eggs | The Splendid Egg - Free range eggs | A Hereford Beef at Lucindale – Dry aged beef