Locale Issue #3 - Frewville/Pasadena by The Adelaide Review

FREWVILLE/PASADENA ISSUE#3

AUGUST 2018

ADEL AIDESFINEST.COM.AU

  ADELAIDESFINESTSUPERMARKETS

WINTER RECIPES INSIDE!

FREE F O O D

S T O R I E S

P E O P L E

E V E N T S

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 THIRD 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 stores 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

  ADEL AIDESFINESTSUPERMARKETS  MRNICKSKITCHENCOFFEEBAR  ADEL AIDESFINEST_FLOWERBAR

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: Pollo alla Casereccia

3 F E A T U R E

W H A T ’ S

O N

NOW OPEN FOR DINNER Enjoy a delicious evening meal at Mr Nick’s Kitchen and Coffee Bar at Frewville, now open for dinner from Monday to Friday. The licensed café has an experienced kitchen team led by chef Salvatore Pepe, cooking dishes using local, fresh produce all available in store. Mr Nick’s dining space is cosy and casual with the same friendly service you enjoy in store. Drop in for a weeknight dinner before or after your shopping. Or just come for dinner!

Mr Nick’s at Frewville was a finalist in the Café category of this year’s SA Restaurant and Catering Awards. Mr Nick’s at Pasadena was a finalist in the New Restaurant and Tourism categories of the awards.

Liven up Tuesday nights with a visit to Pasadena’s Night Market between 6pm and 9pm. Soak up the market atmosphere with live, upbeat music and Mr Nick’s Kitchen dishes of the day for only $10.

Lovers of Indonesian food should head to Frewville on the last Wednesday of every month. Members of the Australian-Indonesian Association appear at Frewville every month for Indonesian food appreciation events. The sessions aim to get you in the mood for Indofest Adelaide in 2019. Recipes from Indonesian regions such as Sumatra, Java, Kalimantan, Sulawesi and Bali are cooked at the shared table for shoppers to try.

CONVENIENCE WITH A CLICK Online grocery shopping is a game-changer for busy people who value convenience. While many people love the experience of supermarketing in-house at Frewville and Pasadena, there are alternatives. Both stores have easy online ordering, convenient home delivery and a handy incar collect service so you don’t even need to get out of your car. Paul Mabarrack is the general manager of the online shopping service and is proud of its success. Paul says the in-car collection service which started two years ago has been a big hit. He sees it as another way the business focuses on customers’ needs ahead of technology. “It’s really popular with parents and it’s ideal for those times when the kids are buckled into the back seat and you don’t want to drag them up and down the aisles,” he says. “We’ve arranged designated car parks at the front of both stores in a safe, well-lit space. People text a number and their groceries are loaded into their boot when they arrive.”

DELIVERY FACTS

Oysters taste best in winter: Taste a variety of SA’s best from a roving raw oyster bar at Pasadena every Saturday and Sunday. Choose from natural, Bloody Mary, Black Pearl Caviar, Japanese and Royal Salmon varieties, among others.

We deliver in boxes and we offer to take the boxes away after the delivery. We do that at no charge unlike some of the other supermarkets, and we were the first to do this. We use foam and cardboard and we reuse it a number of times. We use compostable cardboard boxes for dry groceries. These are used 2 to 3 times, then bundled and sent away for further recycling. We use polyfoam boxes on average 3 to 5 times. We offer people the choice of plastic or paper bags. People have their own reasons for preferring one over the other so we give them the choice.

Fabrice Lellouche

4 F E A T U R E

ADELAIDE’S FINEST

CHICKENS

P O U L T R Y

COVER RECIPE

Pollo alla Casereccia

hicken is a perennial family favourite and is perfect for winter warmers such as a whole roasted chook, hearty cassoulet or restorative chicken soup. Pasadena’s head butcher David Exton says The Butcher’s Block at Frewville and Pasadena have a wide array of good-quality chicken whether it’s free range, corn fed or certified organic.

“We also have our own Adelaide’s Finest Supermarket brand of chickens which is a quality SA product we’re proud of,” he says.

ONE DISH CHICKEN DINNER

“The chicken is 100% free range, antibiotic free, hormone free and the grain they eat is free from pesticides.”

Serves 4 Nothing makes a chilly winter night more bearable than a hearty meal which doesn’t take too long to cook but delivers maximum flavour. Chef Salvatore Pepe shares his recipe for an Italian favourite, Pollo alla Casereccia, a great one-dish dinner perfect for a quick and easy family meal. All the ingredients go into one baking dish and come out half an hour later ready for the table. A loaf of crusty bread to soak up the juices is the only other requirement.

David says The Butcher’s Block team help make life easy for time-poor people with a range of ready-made chicken meals. “People love our chicken mignon wrapped in bacon which is all ready for the oven and our Thai-style pandan chicken is also quick and easy,” he says. “Our best seller, though, is our signature Mr Nick’s chicken souvlaki skewers. They’re coated in a spice mix which we make with ingredients from our spice section.” NOMAD FARM: Poultry connoisseurs can source the award-winning Nomad Farm chickens at Frewville and Pasadena. These pasture-raised gourmet chickens are from Nomad Farm at Finniss Valley in the Fleurieu Peninsula which is run by Tom Bradman and Verity Slee. Nomad chickens are housed in open pens which provide protection but allow access to natural foraging, fresh air and sunlight. They are moved onto fresh pasture every day where they eat the bugs they find, grain, natural minerals and fresh water. These chooks do not consume any antibiotics, hormones, chlorine or other chemicals.

Roast Chicken available at Mr Nicks

Ingredients

WINE MATCH This would be a very typical dish of Mediterranean Italy and a red made from the Sangiovese grape would be a likely accompaniment there. The 2015 Mediterrane Sangiovese, from our Barossa Valley, has been made in the style of those Italian wines and it would be an ideal partner for Salvatore’s delicious one-dish wonder. The red fruitiness picks up on the tomato elements, and the dry, savoury finish with a nice tingle also matches tomato’s key influence in this. Add the other Mediterranean ingredients; olives, capsicum, olive oil, oregano and bay, and they’ll all be singing along to the accordion together!

12 chicken pieces (legs/wings) 1 red capsicum 1 yellow capsicum 12 button mushrooms 4 waxy potatoes (Kipfler or Desiree) 1 small brown onion 12 kalamata olives 400g tinned tomatoes 2 stalks of fresh oregano 4 bay leaves 1 glass white wine Olive oil Salt

Method

1. Slice the capsicums and onion and cut potatoes into wedges. Lay in a baking tray lined with baking paper. Place chicken pieces over and add all other ingredients. Season with salt and drizzle with olive oil and wine. 2. Bake in a moderately hot oven (220C) for about half an hour, turning chicken half way through, until vegetables are tender and chicken is golden brown and cooked through.

5 FRESH PRODUCE

GREEN GODDESS

Sasha Welker and Rhys Minton

AN ORGANIC ROMANCE

rganic produce growers Sasha Welker and Rhys Minton originally started Green Goddess Farm to grow food for themselves but now share their bounty with others.

“We originally wanted to able to feed ourselves and feel happy connecting back to the land. We wanted to do something that made a difference, that felt positive and sustainable,” Sasha says. The couple run the small but productive five-acre Green Goddess organic market farm at Findon Creek near Lismore, NSW. They supply Frewville and Pasadena with organic ginger, Russian garlic and turmeric with more produce lines coming soon. Adelaide’s Finest Supermarkets is the only place to stock Green Goddess outside of NSW. Sasha and Rhys have been growing seasonal vegetables, herbs, flowers and fruit for nearly 10 years and have been certified organic for eight years. The Green Goddess story began when Sasha, who hails from New Mexico, met Australian-born Rhys in Ireland when they were both travelling the world. “I met him when I was 18, he was 21, and we fell in love and had a fun, romantic European trip,” she says. “Rhys grew up in

Lismore and wanted to show me his part of Australia so we came here and a couple of years later we bought a farm together.” She says they initially started growing food purely to feed themselves and later started selling it “to make some extra pocket money”. “We were dead broke with a massive mortgage and trying to work out how to support ourselves so we sold some produce at farmers’ markets and it grew from there.” Sasha says gaining organic certification in 2012 was a turning point. “It opened up a whole new world for us, we could be serious growers, we could get into more competitive markets and treat this as a career,” she says.

of the places we work with. It’s also made me a better grower, it requires us to keep records which are really handy for having all that information on what we’ve done and how.” Sasha says she’s thrilled to have an SA connection for Green Goddess produce. “Dylan (Shaw, Frewville organics manager) is a real champion of good food. He found us and we are so happy being able to work with Adelaide’s Finest Supermarkets,” she says.

“We have good growers and farmers’ markets where we live but we don’t have a supermarket which is anything like Frewville or Pasadena.” Check out the Green Goddess Farm story at www.greengoddessfarm.net

“It’s the only reason we’re able to farm … without certification we could not sell to some

ECO ALTERNATIVES

Green Goddess tumeric

ɅɅ The organic produce sections at Frewville and Pasadena help reduce food wastage by selling imperfect fruit or vegetables which are still good-quality food but simply may have a blemish or two.

ɅɅ The paper is renewable and recyclable while the clear, plastic-like window on the bags is made from a natural starch which is derived from plants like corn and sugarcane.

ɅɅ Frewville organic produce manager Dylan Shaw says his team is now packaging this produce in 100% compostable and biodegradable “I Am Eco” bags from local company, Detpak.

ɅɅ There is always a paper bag option for shoppers who want to avoid plastic bags. AFS also sells its eco-friendly jute bags which encourage less use of plastic bags. They’re strong, easy to wipe, durable… and look good!

ɅɅ Adelaide’s Finest Supermarkets is working to minimise food wastage at its two Mr Nick’s Kitchen and Bar sites by partnering with food rescue organisation Oz Harvest. Quality, excess food from Mr Nick’s at Frewville and Pasadena is collected and distributed to people in need which also diverts food waste from landfill.

6 BREADBAR

Mark Archer

ARTISAN WOOD OVEN BAKER COMES TO PASADENA

SOUR POWER A FRESHLY-BAKED LOAF OF SOURDOUGH IS A BEAUTIFUL THING

Respected artisan baker Mark Archer is now making his signature sourdough loaves in the wood-fired oven at Pasadena.

Mark, a pioneering baker and legendary surfer, makes his rustic sourdough loaves from scratch using a six-year-old starter culture, organic flours, distilled spring water and salt.

Sourdough, a fermented food first baked by the ancient Egyptians, is always a hot seller at Frewville and Pasadena Breadbars.

His hand-shaped loaves are dense but not heavy, flavoursome but not overly sour and have the textbook crispy, crunchy crust. The slow fermentation process (20 hours) means the bread is robust but easy on the digestive system.

“These loaves can sit on your bench all week, there’s no wastage with sourdough,” Mark says.

ourdough is the rock star of the bread world. It has a great depth of flavour, keeps fresh for longer than traditional bread and has health benefits . The leavened loaves also play a starring role in the nation’s favourite brunch, smashed avo on toast. What’s not to love?

Frewville Breadbar manager Rachael Godley says the baking team is always adding new varieties of sourdough to keep up with demand. She’s keen to spread the word that Adelaide’s Finest Supermarkets bakes genuine sourdough from scratch. “When you set out to buy sourdough, it can be authentic or it can be made with a pre-mix and we want people to know that ours is the real deal,” she says.

He uses a shovel-like tool called a peel to slide his white, rye, wholemeal and multigrain loaves in and out of the Four Grand Mere wood-fired commercial bakers’ oven.

Making sourdough begins with a live fermented culture of flour and water called the mother (or starter) which acts as a natural leavening agent.

Sydney-born Mark originally came to SA’s Eyre Peninsula on a surfing pilgrimage and ended up running bakeries at Elliston and Colton on the west coast.

FUN FACT

He moved down to Adelaide a few years ago with his wife so their kids could go to school here. He now lives with his family at Old Noarlunga where he’s close to the beach and has space for his Kelpies.

Belgium is home to a sourdough library which stores more than 120 sourdough starters sourced from around the world. It’s called The Puratos Sourdough Library and it aims to record and preserve the sourdough history of the world in one place!

Mark has spent years perfecting his craft and says he’s excited about taking charge of the wood oven section at Pasadena. “I see it as a great challenge. No one has a wood oven like this in their supermarket, it’s great. I’m also really enjoying the interaction I can have with customers,” he says. Mark will run sourdough baking workshops at Pasadena in the near future. Stay tuned!

Rachael Godley

“The process is that you regularly feed flour and water to the mother. That ferments for some hours and you take some out each time to make a new batch of sourdough,” Rachael says. “It’s all part of the process, it’s like feeding a pet. Our mother is five years old and we feed her every day.” It’s not just the hipsters who embrace sourdough. It also appeals to health-conscious bread lovers. There’s plenty of evidence to show that sourdough falls lower on the glycemic index which means it is less likely to cause a spike in your blood sugar levels. The fermentation process that gives the bread its distinctive sour taste also makes it more gut-friendly. Frewville and Pasadena Breadbars have a range of sourdough including organic white, organic wholemeal, organic olive, fig and fennel and a blue cheese and walnut variety made with local product, La Vera’s Adelaide Blue. “The blue cheese and walnut loaf is really popular, deliciously cheesy with the crunch of walnuts, it’s a great combo,” Rachael says.

WORLD OF SPICE GIVES LAMB A LIFT

BUTCHER’S BLOCK

Rubyspice World Spice Emporium, run by Jackie Singh, imports, grinds, roasts and blends premium spices right here in Adelaide. Pasadena Spicebar stocks some of her products including a Moroccan inspired Ras El Hanout blend which features in this slow cooked lamb shoulder dish ideal for sharing with friends and family.

Ras El Hanout lamb shoulder

Supporting SA farms with saltbush lamb

rewville and Pasadena are long-time supporters of South Australia’s Bultarra Saltbush Lamb. The Butcher’s Block at both stores stock this award-winning homegrown product. Bultarra is located in the North Western Pastoral district, about 100 kilometres north of Port Augusta. Owner Jamie McTaggart, a sixth generation livestock producer, grows certified organic saltbush Dorper lambs known for their premium quality, flavour and tenderness.

Bultarra lamb won the regional award in 2016 SA Food Awards and Primary Producer of the Year and Exporter of the Year in 2017. Head butchers from Frewville and Pasadena (Des Edwards and David Exton) recently went on a research trip to Bultarra’s Pernatty Station, the saltbush white Dorper stud, where they were able to see the operations of the station and learn more about the livestock and the environment. Ask The Butcher’s Block teams at Frewville and Pasadena’s about Bultarra Saltbush Lamb. The experienced butchers at both stores prepare the saltbush lamb from whole carcasses into all your favourite cuts. A Bultarra Sunday lamb roast dinner is hard to beat!

Head butchers Des Edwards (Frewville) and David Exton (Pasadena) on a research trip to Bultarra saltbush lamb property in SA¹s far north.

Serves 8

• 2.5 kg lamb shoulder, bone-in • Half a preserved lemon, rinsed and chopped • 2 tbsp Rubyspice Ras El Hanout • 5 cloves of garlic, peeled and chopped • quarter cup olive oil • 1 cup light beef stock or water Method 1. Mix the preserved lemon, Rubyspice Ras El Hanout, garlic and oil together in a bowl.

2. Make slits in the lamb with a sharp knife and rub the Ras El Hanout mixture all over, making sure marinade gets into the slits. 3. Marinate covered overnight in the fridge or for a minimum of 2 hours. 4. Preheat oven to 140°C or 120°C fan forced. Place marinated lamb in a heavy baking dish and pour the beef stock or water around the lamb. Cover the dish tightly with foil and roast in oven for 4—5 hours. Skim fat every couple of hours if necessary. Uncover the lamb for the last 45 minutes of cooking. Rest cooked lamb for 10 minutes before serving.

8 F E A T U R E

Cruelty-free shopping VEGANISM IS QUICKLY MOVING FROM THE FRINGES TO THE MAINSTREAM

V E G A N

P H I L O S O P H Y

ɅɅ FIFYA: Get the celery and carrot sticks ready. Fifya Australian-made vegan dips include hommous, roasted sweet potato, coriander and sweet chilli or cauliflower, cannellini bean and pistachio. They contain no meat or seafood, preservatives, gluten, colours, additives, gums, eggs, dairy, artificial flavours or fillers.

feta, Tasmanian apple wood for smoking the mozzarella and fresh Australian lemon juice. Try their pepperjack, American cheddar, brie, or mozzarella with tomato and herbs. ɅɅ GREEN VIE: Are from Cyprus and make a cheddar, gouda, mozzarella and parmesan which are free of dairy, soya, gluten and palm oil.

egans are now leading one of the fastestgrowing food movements in the world. A cruelty-free philosophy means vegans follow plant-based diets devoid of all animal products including meat, eggs and dairy.

ɅɅ ORIGINAL FIELD ROAST GRAIN MEAT CO: From Seattle in the US, makes greattasting vegan frankfurters and sausages and Field Roast “loaves” of vegetarian grain meat.

Adelaide’s Finest Supermarkets recognise that a growing number of customers are seeking crueltyfree products. The AFS team has responded by stocking an ever-growing range of vegan lines.

ɅɅ BOTANICAL CUISINE: makes an array of handmade vegan foods using ethicallysourced, certified organic raw vegan produce. Look out for their Japanese and Korean fermented slaw, lemon and dill cashew cheese or Persian-style macadamia feta. No dairy, gluten, cane sugar, soy or preservatives used.

The fresh, organic produce section and bulk nuts, seeds and grains area are good starting places for vegans but the aisles and fridges at Frewville and Pasadena are also full of vegan-friendly foods.

ɅɅ DAMONA: Vegan cheese has improved in leaps and bounds. Look for Damona dairy-free cheeses which tick all the boxes for a vegan diet but also tastes good. The Melbourne-based business was started by Norwegian-born Martin Soerensen who makes his own soymilk from Australian organic soybeans, uses Australian almonds and olive oil for the almond

Ingredients

VEGAN FRIENDLY ROASTED ALMOND AND COCONUT SOUP Camillo Crugnale’s vegan-friendly roasted almond and coconut soup is a simple combination of almond butter (available at Adelaide’s Finest Supermarkets), tomato paste, English spinach and kale. “If you love big, spicy flavours don’t hesitate to use large amounts of ginger and garlic,” Camillo says.

5 cups salt-reduced vegetable stock 1 cup coconut milk 1 medium red onion, chopped 2 tsp curry powder 1/2 tsp cinnamon Pinch of nutmeg 1/2 coriander bunch, finely chopped 2 kaffir lime leaves 3 tablespoons peeled and grated fresh ginger 5 cloves garlic, minced 1 tsp salt 1/2 bunch English spinach and 1/2 bunch kale, ribs removed and leaves chopped into one-inch strips 3/4 cup unsalted almond butter (smooth or chunky) from Frewville or Pasadena stores 1/2 cup tomato paste Hot sauce such as Sriracha sauce For the garnish: 1 lime 1/4 cup roughly chopped roasted almonds 1 table spoon dried shallots 1/2 coriander bunch

ɅɅ THE GOLDEN RATIO: There’s an ongoing debate about whether vegans should eat bee-produced honey. Whatever your beliefs, there is a vegan honey available made by The Golden Ratio in Byron Bay. It is a smooth, honey alternative made with allorganic ingredients such as coconut sap, turmeric and cinnamon.

Method

1. In a medium stainless steel stock pot bring the vegetable stock and coconut milk to a slow boil. Add the red onion, curry powder, cinnamon, and nutmeg, coriander, lime leaves, grated ginger, garlic and sea salt. Cook on medium-low heat for 20 minutes. 2. In a heat-safe mixing bowl, combine the almond butter and tomato paste. Transfer 1 to 2 cups of the hot stock to the bowl. Whisk together until smooth, then pour the almond mixture back into the soup and mix well. Stir in the English spinach and kale and season the soup with hot sauce to taste. 3. Simmer for about 15 minutes on medium-low heat, stirring often. Taste test to see if the soup needs any more spices or salt. Tip: Serve over a cooked mixture of white, brown and black rice and garnish each bowl with almonds, toasted coconut, coriander and lime juice.

9 F E A T U R E

C L E A N

A N D

G R E E N

Talia Borda Soapberries contain a luscious amount of saponin - a natural soap. When they hit water, the soap is released, making them a very effective alternative to chemical laundry detergent.

ɅɅ HERBISAURUS: Vegans don’t need to miss out on classic convenience foods from sausage rolls to schnitties. The frozen food aisle at Pasadena and Frewville has a range of meat-free alternatives. Herbisaurus is an Australian company which makes 100% vegan sausage rolls and lasagna while schnitty-loving vegans can indulge in Quorn’s meat-free soy schnitzels. Add some vegan cheese and tomato passata for vegan Parmy!

They’re super simple to use – just chuck five berries in the cotton bag provided and throw them in with your clothes in the machine. Cold water is fine and they work in front or top loaders. Warm water will draw more soap out of the berries if you’re the particularly dirty sort!

Clean and green laundry soap

ɅɅ ZAINBERI: Breadbar at Frewville and Pasadena now stocks range of vegan sweets made by local company Zainberi at St Mary’s. Try their chickpea and peanut butter tarts, blueberry and flaxseed cupcakes and a staff favourite, black bean brownies.

STRAIGHT FROM THE TREE

WINE MATCH “A match for Camillo’s bold vegan soup might seem tricky with the dish having so many characterful components but this is the cue for Pinot Grigio, the great all-rounder. A top example of this increasingly popular white comes from the Saturno family and their Macclesfield vineyard, Longview. The 2017 Queenie Pinot Grigio ticks all the boxes to trot happily alongside our hearty soup. Pinot Grigio (the Italian name for the grape also known by the French as Pinot Gris) is a mouth-filling wine, blessed with creamy texture, but also with a nice crisp shape. So that all works. The exotic, herbal and spicy elements of the soup are also nicely matched by mineral, pear and herby notes of Queenie. A lovely partnership.

oapberries are not the latest superfood but an organic alternative to chemical laundry detergent. For the uninitiated, soapberries are a dried fruit which contain a naturallyoccurring soap called saponin. Talia Borda from Coromandel Valley runs That Red House Organic Soapberries which she describes as the only organic and waste-free option in the laundry aisle. “They’re chemical free, raw, vegan, paleo, fully sustainable, certified organic and the only ones on the market,” she says.

“I wanted to be able to pump our grey water straight onto our organic garden and it was then I discovered soapberries in Nepal - they were the only fully organic option.” Talia has had a great response to her soapberries and says most people are ready to embrace the concept of switching to a chemical-free way of living.

Talia discovered soapberries four years ago when her husband Luke had been diagnosed with cancer for the second time. The couple have four kids: Ollie, 11, Hugo, 10, Max, 7, and Lulu, 4.

“Occasionally we come across people who for a variety of reasons are a bit stuck in their ways and truly believe that chemicals are best, particularly in the laundry, but it is really just a matter of education,” she says.

“We really changed our lives in order to save his life and ensure the ongoing health of our family,” she says.

“We find that as environmental and chemical awareness grows, the shift to natural alternatives does too.”

“We bought a house (called That Red House) with land at Coromandel Valley and started growing all our own fruit and veg and tried to minimise our chemical exposure and absorption.

Talia says soapberries cost less than half the price (per wash) of chemical detergent. That Red House Organic Soapberries are stocked at Frewville and Pasadena.

10 /

O F F

T H E

V I N E

reek wine has always been a bit under the radar in Australia. Most wine lovers are familiar with French, Spanish or Italian wines but Greek varieties have traditionally been less well understood. That all started changing about 20 to 30 years ago with new generations of Greek producers making big improvements to the quality of their wines. The good ones, and there are plenty, are equal in quality with anything you may have tasted from the more traditional European wine centres. David Ridge has sourced two Greek wines which are being poured by the glass at Mr Nick’s Kitchen and Coffee Bar at Frewville and Pasadena. “They’re really well made wines, native varieties, affordable and very food friendly,” he says.

2015 Katogi White Dot from the Pelopponese

It’s a very distinctive dry white made with mostly Moschofilero grapes with some of the other premier grape, Roditis. A modern, bright, fresh style with good texture and a savoury grip. A great allrounder for earlier in the meal, especially with dips and seafood.

2015 Katogi Black Squirrel Xinimavro from Naoussa

Naoussa’s deep, dark and tannic reds are perhaps the most famous of Greece – some call them “Greece’s Barolo” (a famed Italian red variety). These vineyards are two hours east of Katogi’s headquarters at Metsovo. This is a slightly easier drinking style that still offers the dark cherry and smokiness of Xinimavro.

E IN

SPECI AL

IS T

What you need to know about Greek wine

F E A T U R E

One of Australia’s most respected wine specialists, David Ridge, works with Adelaide’s Finest Supermarkets to create the wine selection for you to enjoy at Mr Nick’s Frewville and Pasadena. Adelaide-based wine expert David has built his skills and knowledge over 40 years working in importing, distributing, marketing, consulting and making quality wines. He’s worked as a wine educator, written wine lists for many restaurants, been a wine show judge and staged countless wine tastings. David earnt a teaching degree at university before being bitten by the hospitality bug thanks to a job in the bottle shop of the Parkside Hotel in 1979. A long career has seen David run companies including Classic Wine Merchants, Distinguished Vineyards and David Ridge Wines. He has always had an interest in hospitality and has worked with wine across retail, restaurants, hotels and wine bars. David’s expertise and knowledge is a great match for the visionary approach to retail and hospitality at Adelaide’s Finest Supermarkets.

TIP

CHEESEBAR

Cheese needs to be served at room temperature to deliver the maximum flavour. Take it out of the fridge about two or three hours before serving. Cover with a damp cloth to keep the cheese from drying out too much.

LYN FR A NKLIN’S TIPS FOR CREATING A CHEESE BOARD ɅɅ Don’t overcrowd the board or plate with too many different types of cheese. Too many flavours can be overwhelming. Also, it is best to focus on or one two excellentquality cheeses rather than six mediocre cheeses. This makes it easier to match a single wine too.

HOW TO BUILD THE PERFECT CHEESE PLATE

ɅɅ Try and include something for everyone including soft, hard, mild or strong flavours. Also, cheeses of different sizes, shapes and colours look interesting. Lyn Franklin

A WELL-CURATED CHEESEBOARD IS A PERFECT WAY TO FEED GUESTS THIS WINTER WITHOUT SPENDING ALL DAY IN THE KITCHEN

heeseboards or platters are an entertainer’s best friend: they’re crowd pleasers, easy to assemble and can be memorable if you put some thought into it.

matured in Section 28’s caves (cheese cellars) for about 120 days.

Her winter cheeseboard is a real celebration of South Australian cheesemaking from the Adelaide Hills to Murray Bridge and Robe:

Edwards Crossing Clothbound Cheddar from Murray Bridge is a cow’s milk cheddar which is matured in cloth for 18 months. Clothbinding is the traditional English method for making cheddar and results in a much more complexflavoured cheese. Edwards Crossing cheese factory is owned by Murray Bridge’s Beston Pure Foods. This cheddar, from head cheesemaker Paul Connolly, was named Australia’s best cheddar in the 2017 Dairy Industry Association of Australia Awards.

Section 28 Mont Priscilla from the Adelaide Hills is a superb cow’s milk alpine-style cheese from artisan cheesemaker Kym Masters at Woodside. This cheese, inspired by the famous French Morbier, has a line of ash running through its centre. It’s a semi-hard, yellow-ivory coloured, buttery, sweet and smooth cheese with an orange-brown rind. Mont Priscilla, named after a location close to the cheesemaker’s family farm, is

Robe Dairy St Clair Brie is made by David and Julie Hinchcliffe who own and operate a tiny dairy farm at Robe. The couple milk the 20 Jersey cows themselves and make cheese, milk and yoghurt. This cheese, inspired by the French farmhouse or “fermier” bries, is a luscious, rich, buttery and aromatic soft cheese with a thin velvet rind. It is named after the nearby Lake St Clair between Robe and Beachport.

The Cheesebars at Frewville and Pasadena stock a vast range of about 300 cheeses so it can be hard to choose. Cheesebar manager Lyn Franklin from Frewville makes it easier by recommending a few of her current favourite cheeses.

ɅɅ Sweet things compliment cheese such as Italian-style whole glace or candied fruits. Frewville and Pasadena Cheesebars stock Ambrosio candied fruit from Naples, Italy, such as clementines (citrus) and pears which look great on cheese boards. ɅɅ Nuts add a crunchy, savoury contrast to creamy cheese. Fresh seasonal fruit always works whether it is stone fruit or figs (when in season). Right now, crisp and juicy local apples and pears make great accompaniments. ɅɅ Muscatels (dried muscatel grapes) are a classic accompaniment. Frewville and Pasadena source top-quality muscatels from familyowned Tabletop Grapes near Mildura which produces chemicalfree dried fruit. ɅɅ The French favour bread (baguette) for their cheeseboards but biscuits/ crackers are also acceptable. Avoid strong-flavoured crackers which upstage the cheese.

12 FLOWERBAR

WAXING LYRICAL

A BURNING AMBITION

love of fragrance and an entrepreneurial streak inspired two friends to light the flame on their own scented candle business.

Inspired Candles is an Adelaide-based venture which was established five years ago by good friends Melanie Cardillo and Lara Farrington. Their locally-made, eco-friendly scented soy candles are stocked at Flowerbar Frewville and Pasadena. The candles are all hand poured by Melanie at their Angle Park warehouse while Lara takes care of sales and marketing.

Lara Farrington and Melanie Cardillo

The duo was always intent on making the best quality and environmentally-friendly candles so only use soy wax. Soy wax is derived from vegetables (soy beans) which is a renewable resource. It’s far more eco-friendly than paraffin wax candles made from petroleum oil. Interestingly, non-toxic soy wax burns slower, making it a longer lasting candle. Soy candles may accumulate some black soot on the jar as the candles burn but it is much less than paraffin candles.

As the brand suggests, there is a little message of inspiration in each candle box. The Inspired Candles range also includes melts, essential oils and reed diffusers, all available at Adelaide’s Finest Supermarkets.

Melanie says winter is a time for warming scents. She recommends the Tahitian vanilla orange ice which has aromas of creamy coconut, infused with sweet orange zest blended with warm notes of vanilla.

Melanie and Lara say a career highlight was being asked to provide a gift of candles to the Duke and Duchess of Cambridge (Wills and Kate) when they visited Adelaide in 2014. The royals took home the deliciously-scented Iced Biscotti candle and another called Lotus Blossom which is now described as “the Kate Middleton candle”.

She recommends an essential oil for the colder weather called Restore, a blend of lavender, geranium and ylang ylang with rosemary, eucalyptus, fir needle, verbena and cedarwood.

Some of the best seasonal blooms include:

CHOOSING THE BEST BLOOMS FOR WINTER

he Flowerbars at Frewville and Pasadena have plenty of cut flowers and greenery to add instant warmth and cheer during the colder months.

“There’s a real demand for flowers at this time of year from people who come in and say their house is drab and cold and needs a lift,” Janene Franklin from Frewville Flowerbar says.

Dahlias: Local growers Mark and Neil Green from SA Carnations have a special winter crop of Dahlias which are a tuberous-rooted perennial plant in red, burgundy white, pink and peach colours, “They’re a good, long lasting flower in cooler weather,” Janene says. SA Carnations also supplies Delphiniums which are a perennial plant known for their tall spires of blue, white, lavender and light blue blooms. Ranunculas: Grown by SA Carnations, this flower also shine in winter. Many people favour peonies or David Austin roses but Ranunculi are equally beautiful flowers which are available in pink, yellow, red, white and orange hues. Native flowers: Ange and Des Kidman from Kidman Flower Co at Balhannah supply a wide range of top-quality natives to Flowerbar at Frewville and Pasadena such as Leucadendrons, Kangaroo Paws, Eucalylptus (Blue Gum) and striking Proteas and King Proteas.

13 F E A T U R E

Y O U T H

I N C

REWRITING THE RULES Y

outh Inc. principal Fred Heidt has a bright pink picture taped to his office wall. It’s a photocopied cover of a book called Be More Pirate (by Sam Conniff Allende) which tells the true story of 18th century pirates who didn’t just break the rules but rewrote them. These pirates, not the Johnny Depp-Hollywood version, faced a self-serving establishment, a world of disruption and an uncertain future. Their response was to break a few rules to show how things could be done differently. Fred sees the historic pirate experience as an inspiring metaphor for what he and his team are attempting to do at Youth Inc. with a radical approach to education for disengaged youth. This new studio school, in the heart of the CBD, has been designed for young people aged between 17 and 24 years of age who have fallen through the cracks of education and employment. At Youth Inc. students can gain formal SACE and VET qualifications backed by strong mentoring and coaching to help build life skills, resilience and wellbeing.

The focus on positive psychology and mental health is an essential part of the Youth Inc. experience and really sets it apart from traditional schooling. Fred says many young people who come to Youth Inc. have been told, and tell themselves, that they’re not good at anything. “We deliberately say when they come here, ‘we don’t have youth workers, we don’t have social workers, there’s nothing wrong with you, there’s nothing to fix, you are OK just the way you are.’ And they say: ‘really?’,” Fred says.

“We say: ‘you can get your SACE, or a VET qualification or VET as part of SACE , but you know what? It’s not about that. You can get a job, and we will help you do that, but it’s not about that either. “They look at us with this sort of bemused expression and we’ll say: ‘it’s actually more about you. Who you are, what you’re awesomely good at, how you can make the most of that and create a life that matters to you.’ Many of the core values behind Youth Inc. are inspired by founder and chairman Spero Chapley’s own family background. Fred uses an example of the Big Table which was custom made for the student café at Youth Inc.’s Hindley St headquarters. “It came about when Spero talked about his family, of this big table in their house on the island of Ikaria in Greece, and the story goes that when you were an itinerant worker, a fruit picker, or anyone else, everyone would sit at the table and partake in what was on the stove, as equals,” he says. “That’s a powerful metaphor for us, because young people that we engage with, we genuinely want to get around the table as peers on an equal basis, there’s no hierarchy. “People don’t come in here to get told off, to go on a behaviour management plan or get suspended or excluded. We go and sit at the big table. We discuss things. And we figure it out.” Fred says working at Youth Inc. brings his career full circle. He started his working life as a physical education teacher and later worked in spinal injuries rehabilitation, paralympic sport, disability services and mental health services. He first connected with Spero Chapley more than a decade ago which was the beginning of a

Fred Heidt

strong working relationship. Both men share a genuine interest in a learning model that engages young people who have typically not thrived in a mainstream school setting. Fred and Spero both worked hard during the 18 months it took for Youth Inc. to be registered as an independent, senior secondary school. The first six months have been a resounding success and Youth Inc. is now calling for enrolments for “team two” (starting at the end of July). Spero, who founded Youth Inc. about 12 years ago as a charity, believes Fred is the perfect person to guide the direction of the school. “He loves his work. He is amazing, this is his calling in life. I’ve had the pleasure of witnessing him with young people, seeing them realise that this is a very different experience to what they might have had elsewhere,” Spero says.

“People don’t come in here to get told off, to go on a behaviour management plan or get suspended or excluded. We go and sit at the big table. We discuss things. And we figure it out.”

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

14 SPICEBAR

Jueyenne Staltari

How to use spice to warm up winter meals

LENTIL AND WINTER VEGETABLE BRAISE Braising is not just a technique reserved for cooking meats. It’s also a great method for cooking vegetables to bring out deeper, richer flavours and soften the texture of pulses and grains. Braising is a method of preparing food through low and slow cooking with a small amount of liquid.

asadena’s Spicebar is a hot spot for home cooks who are keen to add a little warmth to their cooking this winter.

Spicebar manager Jueyenne Staltari says winter is prime baking time when classic sweet spices are needed for comfort food cakes, pies and puddings. It’s that time of year when people are reaching into the pantry for staples such as nutmeg, cinnamon, cloves, ginger, cardamom and allspice. Jueyenne suggests pulling out the spice jars and having a whiff – if a spice doesn’t smell nice and fragrant then it’s time to restock.

JUEYENNES’S APPLE PIE SPICE MIX This fragrant spice mix is ideal for a homemade apple pie (filled with Adelaide Hills apples) and can also be used for a sticky date pudding or added to porridge. The blend can be used to spice up fresh nuts or to flavour fresh cream. 4 tbsp cinnamon 1 1/2 tsp nutmeg powder 1 1/2 cardamom powder 1 tsp ginger 1/2 tsp allspice pinch of ground cloves Mix with sugar to taste.

In addition to the essential sweet spices, Jueyenne says she’s also getting lots of requests for flavours to liven up wintry stews, casseroles and slow-cooked dishes.

“A lot of people are coming in this year asking for paprika which has a nice, fruity, slightly sweet and warming flavour,” she says. Paprika is a ground bright red powder from finely ground dried red capsicum and comes in sweet, smoky and hot varieties. Jueyenne says the Mediterranean herb section is also popular this season for people making Bolognese sauce, lasagna or moussaka. Spicebar has top-quality essentials such as marjoram, bay leaves, thyme or the all-rounder Italian mixed herbs. “We have pure oregano with no filler ingredients that some commercial brands contain,” she says. Spicebar’s vast range of herbs and spices are contained in storage boxes with lids which allows customers to select as much or as little of the ingredient as needed. “People tell us they love this,” Jueyenne says. “Some people might be experimenting with a dish so only want to try a small amount of a particular spice to see if they like it. Others may live alone and don’t need large amounts of things … we understand that.”

Chef Norman Thanakamonnun from Mr Nick’s at Frewville says he loves a winter braise to warm up a chilly night. Norman uses Mt Zero Beluga Black Lentils, small, black, Australian-grown lentils from Mt Zero Olives producers in western Victoria which hold their shape when cooked and are great for soups, salads and as a base for meats and fish.

Ingredients 1 tbsp butter 1 tbsp olive oil 1 cup Swiss brown mushrooms ½ cup diced onion ½ cup diced carrot ½ cup diced celery Salt to taste 6 sprigs fresh thyme Ground black pepper to taste 1 cup Beluga Black lentils 1 ¾ cups chicken stock 2 tbsps chopped Italian parsley

Method

1. Melt butter in olive oil over medium heat in a saucepan. Cook onion, carrot, celery, mushroom and salt, stirring often, until vegetables are softened and onion is translucent, about 10 minutes. 2. Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. 3. Remove from heat and discard thyme stems. Stir in parsley. Season with salt and pepper to taste.

15 F E A T U R E

R E C I P E S

Fresh Winter Salad

PLUM TUCKER Davidson plums are a native fruit and the star of this rich and complex savoury sauce with a gentle chilli kick by native food expert Andrew Fielke. This is an easy, flavour-packed meal for vegetarians but can be adapted for meat lovers by using pork or chicken strips. “You can use any vegetables you have in the crisper,” Andrew says. Davidson plums are a sub tropical indigenous plum from Queensland and northern NSW. They grow on a really tall, slender tree and the plums are dark purple, oval shaped and hang in huge bunches. “Davidson plums have a very sour taste so I add a little sugar to the sauce to balance the acidity they’re also an incredibly nutritious bush food,” he says.

Ingredients (Serves 4-5) 300g packet tofu cut into 2cm cubes (or 1 packet hokkein noodles) 1 dessert spoon sesame oil 2 dessert spoon peanut oil 1 dessert spoon crushed garlic 1 dessert spoon grated ginger Fresh veggies — 1 cup each cut into diagonal slices or 2cm chunks Carrots Bok choy Red capsicum Green capsicum Spring onion Broccoli 1 bottle Tuckeroo Davidson Plum Chilli Sauce For the garnish: 1 bunch coriander 1/4 cup fried shallots

Method

FRESH WINTER SALAD Salvatore Pepe shares one of his favourite winter salad dishes called insalata di finocchio (fennel and blood orange salad) served with leatherjacket fish. “This crisp, tart salad is the perfect accompaniment to the sweet local leatherjacket. You can also use ruby grapefruit instead of the blood oranges,” Salvatore says. Leatherjacket is available in the seafood section of Frewville and Pasadena. The fish gets its name from its thick skin which has a sandpaper-like texture and peels easily from the flesh. It has firm, white, lustrous flesh that becomes quite dense on cooking but remains moist and holds its shape.

1. Heat both oils in a wok and stir fry the tofu (or meat if using) until browned – remove with a slotted spoon to a plate. 2. Add ginger and garlic to remaining oil in wok and gently stir fry until just starting to brown a little. Add all the veggies and continue to stir fry another minute or two to soften a little (if you are using hokkein noodles, add these now). 3. Add the Tuckeroo sauce – half to a full bottle depending on how sweet and spicy you want it. Continue to stir fry, adding back the tofu or meat to warm through. 4. Sprinkle with coarsely chopped coriander and crisp shallots and serve.

Native Plum Stir-fry

Ingredients (Serves 4) 8 cleaned leatherjackets Olive oil for frying Plain flour Radicchio leaves 1 large fennel bulb 2 blood oranges 80 ml olive oil 20 sun dried black olives 2 tbsp red wine vinegar Salt

Method

1. Remove tough outer leaves from fennel, reserving a few tender leaves for garnish, wash and slice thinly (use a mandolin if you have one). Peel oranges, removing all white pith and membrane and cut into segments or half rounds. Layer fennel, radicchio and orange slices into a serving dish or directly onto plates. 2. Lightly dust fish in flour, shaking to remove excess, and fry a few at a time in hot oil until golden and cooked through. 3. Drizzle salad with olive oil and vinegar, lay fish over, season with salt, garnish with fennel leaves, olives and serve immediately.

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

Barossa Valley

Pennyfield Organic Produce | Georgia Efrosinis and Mauro Sasso from Pennyfield Organic Produce (POP) at Glossop grow an array of seasonal, chemical and pesticide-free certified fruit, herbs and vegetables on their farm just outside of Berri.

Barossa Valley Cheese Company | Cheesemaker Victoria McClurg started her business on a small scale at Angaston in 2003. She now makes more than 25 award-winnning soft, fresh and semi-hard artisan cheeses from cow and goat milk.

Clare Valley

North of Adelaide

Pangkarra | The Maitland family run this company which produces premium wholegrain dry pasta, flour and lavosh, chickpeas and faba beans. Products are made from grain and legumes grown on their farm using sustainable farming methods incorporating organic fertilisers.

Barossa Fine Foods | The smallgoods company, run by the Knoll family, has a factory based at Edinburgh North which produces some 600 products including hams, bacon and sausages. Barossa Fine Foods also runs Standom Smallgoods and Schulz Butchers at Angaston.

Adelaide Hills

Adelaide Hills Pastured Eggs | These eggs are from the Bugle Ranges farm of Adam Oaten and Stephanie Grove. The happy hens are truly free range with only 30 chickens per hectare, no cages or barns the hens are free to roam as nature intended.

Murray Bridge

K.J and O. Webb | Flavorino sweet tomatoes are grown and packed by Keith and Orianna Webb who produce a range of hydroponic and glasshouse vegetables at Murray Bridge.

Monarto

Adelaide Mushrooms | The Costa Group owns this state-of-the-art mushroom growing facility, the second biggest of its type in Australia. It produces white and Swiss brown mushrooms. There is full traceability of compost, which means that each and every box of mushrooms that leaves the premises can be traced back to the initial bales of hay, its growing cycle and even who actually harvested the mushroom.

Kangaroo Island

Kangaroo Island Living Honey | This family business is run by husband and wife team Shawn and Anthea Hinves. The delicious certified organic honey is produced by Kangaroo Island’s worldfamous Ligurian bees.

Fleurieu Peninsula

Fleurieu Milk Company | A range of dairy products are produced, processed and packaged at Myponga. The company started when Myponga dairy farmers Barry and Merridie Clarke, Geoff and Louise Hutchinson and Chris and Karen Royans decided to produce and manufacture their own milk the way it used to be.

Port Lincoln

Mori Seafoods | A sustainable seafood producer of premium South Australian oysters, tuna, rock lobster, Boston Bay mussels, ocean jacket, baby octopus and western king prawns. The family business was established in 1989.

South East

ADELAIDESFINEST.COM.AU #ADELAIDESFINESTSUPERMARKETS

A Hereford Beef | Premium, restaurant-quality dry-aged Hereford beef is produced at Lucindale by Tim Burvill who is managing director of the South Australian Cattle Co.