Locale Issue #4 - Frewville/Pasadena

FREWVILLE/PASADENA ISSUE#4

SEPTEMBER 2018

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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 FOURTH 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

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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: Spring Lamb

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SA-MADE ARTISANAL SPIRITS TAKING ON THE WORLD

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W H A T ’ S

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hem Taste t Nick’s r M t now a ille and Frewv ena!

Pasad

In the drinks world, one of the biggest developments in recent years has been the explosion of small-scale craft distillers who are putting Aussie gins, whiskey and various other specialities like Amaro on the world map.

This revolution is centred here in SA and a leader in the field is Imperial Measures Distilling, the passion of local lads David Danby and Chris Jones.

Their creations receive rave reviews and we have invited their two stellar products, Signature Ounce Gin and Ruby Bitter, into Mr Nick’s bar stock.

“Signature” is a new name for current cult classic Ounce which is a superb, world-class gin based on botanicals such as juniper, angelica root, coriander seed, vanilla and cardamom and with a strong citrus influence from a trio of grapefruit, lemon and orange.

Ruby Red is an Amaro, the hugely popular category of mixers and digestives (the most famous being the boy’s inspiration, Campari). It’s based on ruby red grapefruit, gentian, ginseng, rhubarb and… beetroot! The beetroot adds colour, sweetness and a touch of earth.

CONVENIENCE STORE BUFFALO MOZZARELLA BAR The European concept of the mozzarella bar has arrived at Frewville and Pasadena. Fans of soft, fresh, milky mozzarella cheese can visit either store to check out a delicious array of artisan cheeses made with traditional methods

by La Stella Latticini in NSW. La Stella makes superb buffalo mozzarella cheeses, or mozzarella di bufala, with premium buffalo milk imported from Campania, fresh frozen. Buffalo milk is the thickest, richest, sweetest, creamiest milk of all and its richness makes it perfect for mozzarella. La Stella’s buffalo milk range includes classic mozzarella, smoked mozzarella and a hand-braided mozzarella called treccia and ricotta.

SPRING’S BEST BLOOMS

Iris . Daisy chrysanthemums Native bunches . Geraldton wax Carnations . Ranunculas Gerberas . Dahlias Stocks . Tulips

Online grocery shopping has been a game-changer for busy people who value convenience.

Frewville and Pasadena remain ahead of the game when it comes to innovative ways to make online shopping even easier for customers.

While many people love the experience of supermarketing in-house at Frewville and Pasadena, there are still plenty of alternatives to suit everyone.

Both stores have an easy online ordering process, convenient home delivery and a handy in-car collect service so you don’t even need to leave the car.

The in-car collection service which started two years ago has been a big hit.

It’s popular with parents of young children and is ideal for those times when the kids are happily buckled into the back seat and you don’t want to drag them up and down the aisles.

There are designated car parks at the front of both stores in a safe, well-lit space. Shoppers text a number and their groceries are loaded into their boot for them when they arrive.

For more information go to the Online section at: www.adelaidesfinest.com.au.

Ade, Amalia and Prilavita

Ade Endang, Amalia Sosrodiredjo and Prilavita Adi Putra have become familiar faces to Frewville shoppers in recent months.

The friendly members of the SA Australian-Indonesian Association have been appearing once a month, cooking Indonesian dishes. The sessions are a lead-up to IndofestAdelaide festival to be held on April 17, 2019. There are only two more Indonesian food appreciation sessions at Frewville scheduled for October 31 and November 28. www.indofest.com.au

Join us for Sport Night at Pasadena every Wednesday from 5:30pm—8pm. We have extended our market-style menu at Mr Nick’s Pasadena with hand-held offerings from New York hot dogs, cheese burgers, southern fried chicken to the best ribs in town.

Monday Nights — Fresh Pasta Tuesday/Wednesday Nights — Night market street food Thursday Nights — Indian Delights

4 F E A T U R E

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O Y S T E R S

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DRESSING UP

C O C K T A I L S

Orlando Bagnara

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raditionalists say nothing beats the zingy taste of a freshly-shucked oyster served natural. It can also be fun to liven things up a bit with a light dressing which adds interest and enhances the oyster’s natural sea-tinged flavour. Orlando Bagnara from Pasadena’s Oceanic Bar shares his recipes for two spring oyster dressings.

BASIL, GINGER, LIME AND WASABI GRANITA Freshly-shucked oysters with shaved basil, ginger juice, lime and wasabi granita offer a little tease of summer!

Ingredients 24 oysters 1 cup packed basil leaves 1 cup water 3 tablespoons caster sugar 1 teaspoon grated ginger juice (grate a knob and squeeze to extract the juice) Finely grated zest 1 lime 1-2 teaspoons wasabi paste ½ teaspoon sea salt 1 tablespoon lime juice

Method

1. Put the basil and a pinch of salt in a heatproof bowl and cover with boiling water for 10 -15 seconds. Drain and refresh in cold water then drain again. Place in a small food processor with 3 tablespoons of water and purée until smooth and bright green. Set aside.

2. Combine a cup of water with all the remaining ingredients, except the lime juice, in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lime juice and cool. Stir in the basil purée then tip into a shallow freezer-proof tray. Freeze until just starting to set around the edges.

3. Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat periodically until no large pieces of ice remain. Serve over freshly shucked oysters.

ASIAN SPRING OYSTER DRESSING A fusion of bright Asian flavours which has the balance of salty, spicy, sweet and sour.

Ingredients 24 oysters 4 tbspn of fish sauce 1 tbspn of Tamari soy sauce (gluten free) 1 tspn grated ginger 1-2 cloves of chopped garlic 2 long red chillies deseeded and roughly chopped 3 long green chillies deseeded and roughly chopped The roots and stems of 6-8 coriander stalks (discard the very tips of roots) 100g of grated palm sugar Juice of 2 limes & 1 lemon Seaweed salad for optional garnish Coarse rock salt for serving

Method

1. Combine the deseeded chillies, chopped garlic, grated ginger and coriander in a food processor to form a paste. Add grated palm sugar in small amounts until dissolved.

Add fish sauce, Tamari soy sauce, lime and lemon juice to taste. Layer the rock salt on a serving plate. Arrange oysters on the plate and drizzle the dressing with a spoon.

Garnish with seaweed salad and serve immediately.

LITTLE LUXURY

2 flavoured oysters of the day for $5

5 BREADBAR

Christos Kasimadas

A slice of Greece PASTRY EXPERT CHRISTOS KASIMADAS IS THE TALENTED CHEF BEHIND THE DELICIOUSLYAUTHENTIC GREEK PIES AND PASTRIES WHICH ARE HOT SELLERS AT FREWVILLE AND PASADENA.

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hristos has a big following for his handmade pita which he skilfully crafts every day in the kitchens at Frewville and Pasadena.

In Greek, a “pita” is a pie and can be both sweet and savoury. Greek pie recipes typically call for filo pastry dough. They are quite time consuming to make but Christos has it down pat.

“I make spanakopita (spinach and feta), tiropita (cheese), and manitaropita (mushroom) and also sweet baklava,” he says.

“Pita in Greek, since the ancient times, is known as anything that has flour and is flat. In ancient Greece, the pita was part of the daily diet.”

Giuseppe Nasti

Christos, who is from Corfu, is a trained school teacher who arrived here in 2012 to teach Greek in schools around Adelaide. “I was appointed here by the Greek government to help teachers at schools wherever they had Greek in the curriculum and I did that for five years,” he says. “After that I couldn’t leave because I had to wait until one of my daughters (he has two, aged 19 and 14) finishes school here.”

Christos was making his pita in a restaurant when Adelaide’s finest supermarkets owner Spero Chapley discovered the showstopper pies. “Spero was eating there one day there, he was eating my pie, and he asked my restaurant owner friend if he knew anyone who could make pie like that. Spero gave me a call and that was it.”

Christos is a talented chef, not limited to pies, and cooking is in his blood. “My family, since forever, they all cooked. My mother cooked the everyday things and my father used to cook more special things,” he says.

“My mother and my grandmother, they used to do pies. My background is north of Greece, Macedonia, and my hometown is the epicentre of pies in Greece.”

A Perfect Match: The Mr Nick’s Original Negroni cocktail is a blend of Vermouth from Greece (Otto’s Athens Vermouth) with SA’s own Ounce Signature Gin and Ounce Ruby Bitter Aperitif.

GIUSEPPE JOINS BREAD TEAM Things are getting Nasti in the woodfired bread section at Pasadena.

“We came to Australia because we wanted to improve our quality of life, not that we had a bad life before, but I love it here and I feel I was meant to come here,” he says.

Chef Giuseppe Nasti is bringing his baking magic to Pasadena three days a week (on alternate days to sourdough legend Mark Archer).

“I have been working as a sous chef at Mitolo Wines restaurant (McLaren Vale) but I decided I had to cut back my hours so there will be more time for my family.

“I make focaccia loaves and every day I do a different sourdough in the afternoon from olive and onion to pumpkin and garlic or another one with dates and pecorino,” he says.

“I was looking for casual work and Camillo (Crugnale, chef at Mr Nick’s Pasadena) knew my passion was baking bread so offered me a position and it is working so well.”

Giuseppe, 32, came to Australia from Trieste, Italy, six years ago with his wife and their three kids now aged 10, 9 and 4. He’s been cooking for 18 years.

Giuseppe, a health-conscious chef, also writes a blog called Healthy Nasti Kitchen which is about vegan and vegetarian food, baking and philosophy.

6 SPICEBAR

Global spices bring the world to your kitchen

Jackie Singh

SPICE QUEEN JACKIE SINGH SAYS TOO MANY PEOPLE ARE INTIMIDATED BY COOKING WITH SPICE AND THEY DON’T NEED TO BE.

TANDOORI CHICKEN SALAD Serves ­4 Jackie Singh from Rubyspice shares her recipe for a spring tandoori chicken salad.

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ackie runs Rubyspice World Spice Emporium and makes an array of spice blends which are an easy way to add a flavour punch to meals. Many of her boutique blends are available at Pasadena’s Spicebar.

Ingredients

“A lot of people think making a curry, for instance, is daunting because there may be 12 or 15 different spices required,” she says.

“It’s funny. There are people out there who can bake and make amazing cakes and pastries but tell them to make a curry or try a recipe with a few spices and it scares them.”

Jackie says a “lightbulb moment” in 2011 led to the creation of Rubyspice with its vibrant array of global spice mixes. “I realised how many people were reluctant to use spice so I came up with the blends to help make it all much easier,” she says.

The blends include North African ras el hanout, fragrant Indian garam masala, espresso coffee and chipotle, Chinese citrus six spice, Bengali panch phora, Caribbean voodoo jerk and Japanese shichimi togarashi, among many others.

Jackie, who has a nursing background and also studied law and gastronomy, spent a lot of time researching spices in cuisines ranging from America’s deep south to Fiji and the Horn of Africa.

Jackie’s own cultural background is Anglo-Indian and she came to Australia from India with her family at age 10 in 1975.

“My Mum didn’t enjoy cooking but my paternal grandmother, who came to Australia with us and lived with us, really inspired me with spice and cooking. She was an amazing cook and she taught me a lot,” she says.

“We have always eaten spicy food – not necessarily hot - but lots of different spices and it was just part of our life.”

Rubyspice is based at St Peters where Jackie does all the roasting, blending and packaging herself.

“It can get pretty aromatic in my kitchen,” she says. “When I have to mix the blends, some spices like chilli powder and black pepper are so strong so I need to wear a surgical mask and goggles!”

1kg chicken breasts 1 cup natural yoghurt 3 tblsp Rubyspice Tandoori 2 garlic cloves, chopped finely 1/2 lemon, juiced 1 tablespoon vegetable oil 1 bunch coriander leaves, washed and dried 1 bunch mint leaves, washed and dried 1 Spanish onion, thinly sliced 1 Lebanese cucumber, sliced 1 large avocado, sliced 1 punnet cherry tomatoes 1 butter lettuce, washed and dried, or your favourite lettuce mix For the dressing: 1/2 cup extra of natural yoghurt 1/2 lemon, juiced 1 tsp Rubyspice Garam Masala 1/4 tsp salt

Method

1. In a large bowl, combine natural yoghurt, tandoori blend, garlic, lemon juice and vegetable oil. Test seasoning and add a little salt if desired. Add the chicken breasts and mix well with the tandoori marinade. Cover and refrigerate for 4 hours or overnight. Take chicken out of fridge 15 min before cooking.

2. Preheat the BBQ grill to a medium heat.

Cook the chicken approximately 8 to 10 minutes each side or until cooked through.

Remove chicken to a plate and cover with foil. Rest for 5 minutes, then slice thickly.

3. Combine yoghurt, garam masala, lemon juice and salt in a bowl. Whip well with a spoon.

4. In a bowl, mix coriander, mint, onion, avocado, tomatoes and cucumber. Arrange lettuce leaves on a large platter and top with salad mix and sliced tandoori chicken.

Drizzle dressing over chicken salad.

Namaste!

7 FRESH PRODUCE

FOREST RANGE ORCHARDS

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ym Schultz is a fourth-generation orchardist who works on his family’s property at Forest Range and grows supertasty, crisp and juicy organic apples.

Forest Range Orchards produces premiumquality, pesticide-free apples which are available in the organic produce departments at Frewville and Pasadena. Apple varieties include Fuji, Pink Lady, Gala, Granny Smith and Golden Delicious.

The Schultz family is among the pioneers of organic farming in the Adelaide Hills. Kym’s parents, Graeme and Fiona, established Forest Orchards as an organic farm more than twenty years ago. It was one of the earliest Hills properties to be certified with NASAA (National Association for Sustainable Agriculture Australia).

Graeme and Fiona decided to “go organic” at the time because they felt that the conventional fruit trade emphasised the appearance of fruit rather than its quality, flavour and healthiness.

Kym says he believes the use of synthetic chemicals in farming is “detrimental to the environment and to humans”.

“In our district, when you get a concentration of chemical farming, you do start to see problems,” he says. “To try and push change and get people moving towards organics has been hard but we have always given it our best shot.”

Kym says he is proud to see his family’s good-tasting apples available at Adelaide’s finest supermarkets.

“This year was hard and we had hail so not all the apples look perfect but they taste great,” he says. “Frewville and Pasadena have been very good to us by supporting local and by supporting organics.”

Kym is also a beekeeper and has hives which he moves around different parts of the State for pollination from the Riverland to the South East and Waitpinga.

“I like honey with a good flavour and a pure quality more than focusing on just quantity,” he says. He hopes to sell his honey soon – stay tuned!

These days they run the business with their adult sons Kym and Carey and their families. Kym lives on the family’s 50 hectare property with his wife and two kids.

“It’s a family affair! I didn’t necessarily plan to work in the business but I grew up surrounded by it and when you are really little, the lifestyle gets ingrained in you,” he says.

HOT TIP Kym’s father Graeme Schultz makes a certified organic aged apple cider vinegar under the Forest Vinegar Company. The vinegar is made in the traditional Orleans fermentation method in oak barrels. It contains the living vinegar “mother” and is more than a year old. Graeme’s vinegar is highly concentrated so must be diluted before consumption. Available at Frewville and Pasadena.

SPRING STAPLES Spring is the ultimate season for fresh produce when an abundance of fruit and vegetable varieties are at their best. Our fresh produce departments at Frewville and Pasadena are a showcase of Spring’s bounty. Five foods in season right now include: ɅɅ Fresh peas: Frozen peas are convenient but freshly-podded peas are a delight. They’re sweet and tender and quick to cook. Use them to make a pea pesto, add them to green salads or sauté with garlic, lemon, mint and butter. ɅɅ Asparagus: A spring classic. Its versatility makes it a winner and it can be braised, boiled, thrown on the grill, added to quiches and soups or shaved over salads. ɅɅ Green Beans: More green goodness.

Blanch the beans until tender-crisp and add to a salad with toasted almonds and feta cheese or sauté with bacon, garlic and lemon. ɅɅ Beetroot: Fresh beetroot adds a shot of vibrant colour to spring dishes.

Shave raw and toss in a bright salad.

Or roast beetroot and mix with asparagus, radicchio, goat’s cheese and pine nuts for a light, nutritious salad. ɅɅ Blood Orange: It’s blood orange season and this brightly-coloured sweet citrus with a hint of raspberry flavour is ideal for adding colour, texture and sweetness to salads, desserts, tarts, cocktails or segments or slices can even be dipped in dark chocolate for an indulgent ‘jaffa’ treat.

8 F E A T U R E

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N I G H T

M A R K E T

TO MARKET, TO MARKET...

AFTER DARK

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very Tuesday and Wednesday evening, Pasadena Foodland transforms into a vibrant night market complete with umbrella-covered food stalls, buskers, and meal specials.

The Night Markets are held from 6pm to 9pm and it’s all about shopping, music, food, fun and drinks in a buzzy market atmosphere.

Night Market project manager Daniel Kunzel, part of the store management team, worked hard to get the concept off the ground earlier this year.

“In supermarkets, it’s evident that past five or six o’clock, it’s sort of time to pack up. When you walk around the store at night, you don’t have that same buzz as during the day,” he says. “So we really wanted the customers in the evening to experience what our customers during the day can experience here.”

The first Night Market was staged in May and the concept has taken off strongly. “We might have originally had about five customers in the café grabbing dinner and now, on our biggest nights, we make about 200 dishes,” Daniel says.

The Night Market is a great way to sell fresh produce at discounted prices rather than throw away perfectly-good food. “We started with the bakery foods first and it proved to be a hit. It’s been fantastic for cutting wastage, all that food the guys produce every day is not thrown away and shoppers get a bargain too,” Daniel says.

Daniel Kunzel

The Night Market kicked off with meals being served in the Orient Bar but has now grown to include the Salumi Bar and Oceanic Bar. The CheeseBar will soon be involved too.

“So you can have a $10 meal then jump to the cheese bar for cheese and wine, or grab some dessert from our patisserie then just make your way around and enjoy the atmosphere of the store, knowing that you’re also going to get great bargains along the way,” Daniel says. “I’m even thinking, as we transition into spring and summer and daylight savings, that I’d like to open up the juice bar too.”

He says local musicians busking throughout the store also adds an authentic, fun mood to the evening. “People come in to listen to the music, bring their kids, and they put their phones down and really engage and interact.”

Daniel Boffa

FREWVILLE LUNCH CLUB The lunch crowd is always on the hunt for a tasty new food experience and Frewville chef Daniel Boffa is capturing their imagination with his Dan’s Pan trolley.

It’s hard to walk past Daniel’s lunch trolley without stopping for a bite, especially when he’s cooking up tempting treats such as southern fried chicken ciabatta rolls, pork schnitzel rolls, Asian street food, chorizo on organic sourdough or his take on the classic loaded fries roll.

“The cart has really taken off,” Daniel says.

“I think people love standing there right in front of me while I cook for them... and it’s something different for them to try every day.

“I recognise a lot of people who come in regularly and I love the customer interaction which the trolley creates. I really enjoy that connection with people.”

Daniel’s lunchtime creations are always a delicious showcase of the produce available in each department at Adelaide’s finest supermarkets (AFS).

“For example, our butchers had a beef brisket special so I did a really tasty brisket roll. I try to use everything that we have here,” he says.

Daniel, who started cooking at age 15, ran his own restaurant (Tiramisu at Eastwood) for 12 years and joined the AFS chefs team three years ago. He cooks a range of salads, soups, frittata and quiche for the deli and can often be spotted running in-store cooking demonstrations.

9 BUTCHER’S BLOCK

Springtime Lamb

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othing says Spring like lamb, whether it’s a classic roasted leg, a slow-cooked shoulder or grilled lamb chops on the barbecue. Just add green peas and mint for the quintessential spring feast.

One of our favourite meat suppliers is Bultarra Australian Saltbush Lamb from the North Western Pastoral district, about 100 kilometres north of Port Augusta.

Owner Jamie McTaggart, a sixth generation livestock producer, produces certified organic saltbush Dorper lambs which are known for their premium quality, flavour and tenderness.

The Dorper lambs are free to roam and graze on native pastures that have not been altered through cropping, chemicals or fertilisers.

The remote saltbush grazing country in Australia is arguably producing the best premium lamb in the world.

Bultarra Australian Saltbush Lamb has been supplying Adelaide’s finest supermarkets for six years. Pasadena was the first Foodland supermarket to stock the Bultarra brand in 2012 and has supported the 100 percent South Australian lamb ever since.

The Butcher’s Block at Frewville and Pasadena stock this award-winning home-grown product.

The experienced butchers at both stores prepare the saltbush lamb from whole carcasses into all your favourite cuts.

Spring lamb with fresh peas, pecorino, sun-dried tomato and pea tendrils

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Serves 4

16 spring lamb chops 2 sprigs rosemary 160g pea tendrils 12 sun-dried tomatoes 160g of fresh peas or broad beans Olive oil Aged balsamic 100g Manchego sheep cheese Sea salt

Method 1. Chop the rosemary and rub over lamb.

“The cart has really taken off,” Daniel says. “I think people love standing there right in front of me while I cook for them... and it’s something different for them to try every day.

Dan’s Pan trolley is available 11.30am — 2pm on Fridays.

2. Pod the peas and place in a mixing bowl. Add the sundried tomato and pea tendrils, drizzle with a little balsamic and olive oil and sea salt to taste.

3. Cook the lamb on a chargrill or barbecue for 2-3 minutes each side.

4. Place the salad on a serving dish, top with the lamb, sea salt and a drizzle of olive oil.

Shave some Manchego cheese over the top.

10 CHEESEBAR

SPRING PASTA Serves ­4 Chef Camillo Crugnale shares a spring-inspired recipe for buffalo ricotta available in the Cheesebar, smashed broad beans, peas and herbs with beetroot pasta that he says can be put together in less than 20 minutes.

Ingredients

FUN FACTS ewe

beauty

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ow’s and goat’s milk cheeses are very popular but sheep’s milk cheese is still a little less familiar for many of us.

Many of us don’t realise that some of our favourite European cheeses are made with sheep’s milk including Italian pecorino, Greek feta and Spanish Manchego.

Sheep’s milk is very rich and suitable for a range of cheese styles from soft to hard varieties. It can also have a very mild flavor or be quite tangy and earthy. It has more protein, good fats and vitamins than cow’s or goat’s milk and it tends to taste sweeter.

Check out the wide range of sheep’s milk cheeses at Pasadena and Frewville: Alvaro Manchego is a firm Spanish cheese made with raw sheep’s milk from the Manchega breed of sheep. It has a full flavour with hints of nuttiness and salt and a caramel aftertaste.

La Leyenda from La Mancha in Spain produces a hard sheep’s milk cheese coated with a rind of crushed rosemary. They also produces a delicious cheese made from pasteurised sheep’s milk and infused with Spanish saffron.

ɅɅ Sheep’s milk cheese is deliciously creamy, good for digestion and high in protein although the yield is far lower than that of cow’s or goat’s milk. ɅɅ It takes about six litres of sheep’s milk to make a kilo of cheese, compared with 10 litres of cow’s milk. On the other hand, a cow can give around 25 litres of milk daily, while a sheep produces one litre, or two at most.

Brebirousse D’Argental from France is a soft-ripened, creamy cheese made with pure pasteurised sheep’s milk. It is sweet, savoury, nutty and buttery with a pleasant tangy taste.

Auricchio from Italy produces a Caciotta Novella pecorino which is a smooth, softtextured hard cheese flavoured and studded with red hot chillies.

600g Mr Nick’s beetroot whole egg pasta 600g zucchini 3 cups fresh baby spinach (about 2 big handfuls) 2 cups broad beans, in their pods 1 1/2 cups peas, fresh or frozen 2 cups buffalo ricotta 7 tblsp Coriole Extra Virgin Olive Oil 1 organic, unwaxed lemon, zest and juice Small handful fresh mint Small handful coriander ½ long red chilli, finely chopped Large handful snow pea tendrils Sea salt and fresh black pepper

Method

1. Bring a medium-sized pot of water to boil and add 1 tablespoon sea salt. Wash and slice zucchini into 3-5mm thick half moon-shaped pieces. Wash baby spinach and set aside. Wash mint and cut into thin strips.

2. In a small bowl, combine 4 tablespoons olive oil with the buffalo ricotta, half of the mint, coriander and half of the lemon zest, 1 1/2 teaspoons sea salt and set aside.

3. Cook the pasta according to instructions. While the pasta is cooking, place a big pan over high heat.

Add 2 tblsp olive oil, the podded broad beans, peas, 1/2 teaspoon salt, the remaining mint, coriander and lemon zest, chilli and “smash” the broad beans and peas a little. After 3 to 4 minutes, add the sliced zucchini and cook for another 1 to 2 minutes.

4. Check the pasta is al dente (which means having a little bit of bite left). Reserve 1 cup of the cooking water and drain pasta well.

5. Add pasta to your pan (or if this is too small, add pasta back into the empty pot and pour broad beans, peas and zucchinis over it. Add 1/2 cup of the pasta water to the ricotta and give it a good stir.

Add sauce to the pasta and stir through. Season to your liking with salt and pepper and add some more pasta water if it looks too dry. Add the fresh spinach and toss through. Place some snow pea tendrils with a little more oil to garnish on top or on the side of your plated pasta. Serve immediately with a good grind of pepper.

11 F E A T U R E

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Y O U T H

I N C

DIFFERENT SMART Y

outh Inc. is a groundbreaking new studio school which has been established with the support of Adelaide’s finest supermarkets – Pasadena and Frewville Foodland. Now fully registered as a non-profit senior secondary school, the Youth Inc. Enterprise Academy has a total of 65 students who are all actively engaged in an exciting alternative learning program based in the heart of the Adelaide CBD. It’s a school, but different. So different, in fact, that we asked a few of our current students to describe it for themselves…

ALANNAH

“Youth Inc. is a school that helps young people who have found that other educational options haven’t worked for them. It’s a space where students can feel like they belong and a place where their individual talents can flourish. Youth Inc. helps students realise their own potential and find their direction in life.”

ALEX AND DAUGHTER MAISE

“Through my eyes, Youth Inc. is the best innovation in schooling to reach Adelaide, ever. This brand new school provides essential opportunities to young people that no other school currently provides. Filling the noticeable gap in Adelaide’s education system, Youth Inc. educates the students in life skills, enterprise and strength based learning.”

JESS

“The biggest thing that drew me to enrol was the sense of belonging, opportunities and experiences that are offered to the students and community.

Everyone supports and treats each other with respect and care. Before Youth Inc. I felt like I had little support with my dreams. Now I have over forty people cheering me on and it feels like we’re all part of one big family.”

All of these young people have re-engaged in learning and are now forging a bright future based on a clear understanding of their unique talents and abilities.

Determined, unconventional… different, smart.

RYAN

“Youth Inc. is a second chance. To be a better you, to make friends and to further yourself in your education and work experience. Before Youth Inc. I was doing literally nothing, but now I am working, studying and I have a social life. My life has changed for the better, and it’s all thanks to Youth Inc.”

SARAH

“Youth Inc. is Year 11 and 12 in a Year 13 kind of way. They don’t judge you here. They treat you as a real person with unique talents, and a soul. It’s a place of collaboration between staff and students, working together as a team. It’s like we’re a weird family.”

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

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Deli delights delaide’s finest supermarkets is raising the bar when it comes to deliciously convenient deli foods.

Peking duck, char siu pork, stuffed zucchini flowers, truffled mac’n’cheese croquettes, ancient grains salad, hot roasted Tuscan chicken….it’s an epic selection!

A truly great deli makes food fresh from scratch and Frewville and Pasadena lead the way with their daily offerings cooked on site.

The kitchen team works hard to offer fast, fresh, flavoursome foods from interesting salads to homestyle quiches, roasted vegetables and nourishing soups “We have some amazing food in the deli, we’re really proud of what we produce,” Chris Fraser from Frewville says.

Chris says Asian street foods really set Adelaide’s finest supermarkets apart from other retailers Look out for Peking duck, char sui barbecue pork and five-spice pork belly which are all cooked on site every day.

“We have an Asian chef Huey on board and the foods are what you’d find in any Asian food market, it’s very traditional,” Chris says.

“We also have take-home cold Peking duck portions (legs and breasts), fried rice with pork and our duck salad is fantastic. It’s a best seller and we think it’s pretty unique.”

Chris says there are foods from around the globe including another convenient crowd pleaser, the Tuscan chicken.

“They’re a split chicken and we marinate them here with olive oil, lemon, fresh garlic, oregano and rosemary and cook them over charcoal in a parilla oven,” he says.

An Italian chef is also on board making robust arancini (risotto balls) varieties filled with ragu and peas; roast pumpkin or chicken and mushroom. *Deli offering varies between Frewville and Pasadena.

Spanish ham a cut above

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f any one food could be singled out to define the essence of Spanish gastronomy, it would probably be cured ham or jamon.

Salumibar at Frewville and Pasadena has one of the world’s great dry-cured hams on offer Jamondor Iberico de Bellota from Salamanca in Spain.

Chris Fraser from Salumibar Frewville says he’s excited to offer this particular ham which has been aged for five years and delivers an unforgettable rich, deep flavour.

This top-of-the range jamon is made from a special breed of black Iberian pigs that roam free in the oak forest and pasture lands. They eat a natural, foraged diet of acorns (Bellota means acorn) which gives the meat its distinctive rich and subtle flavour.

Jamon can be aged for different lengths of time.

Lesser-grade cured hams are only aged for a year or so while the very best are aged up to five years.

It’s remarkably tender. The meat has a subtle, juicy texture and a distinctly nutty, sweet aroma with a soft and shiny texture and marbled fat.

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Take it away QUALITY FRESH MEALS FOR ONE COOKED IN STORE.

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e all know we should be eating healthy balanced meals every day. But life is busy and sometimes you just don’t feel like peeling vegetables or firing up the oven, especially if you are the only one at home.

Adelaide’s finest supermarkets are full of the freshest ingredients but we got thinking about how to help out with meals you don’t want to cook yourself and our new fresh takeaway line was born.

There are many take home meal options available already but we noticed that most of them are heavily focused on carbohydrates such as pasta which is not always what you want.

Jamon is pronounced ha-mon. The meat is from the rear leg of the pig (it is called prosciutto in Italian). There are two types of cured Spanish ham serrano or “mountain” ham which is made from several different breeds of white pigs and Iberico which is made only from the Iberian pig, fed on a diet of acorns.

SERVE IT W ITH… Jamon is best freshly sliced, and the thinner the slices the better. It is very rich but also delicate so you don’t need thick slices to appreciate it.

Purists serve it very simply with bread. It can also be served with fresh honeydew melon slices as a starter. The classic ‘pan con tomate’ is a slice of toasted bread rubbed with fresh tomato and olive oil and draped with a slice of jamon.

Our fresh takeaway meals are cooked daily by our in-house chefs and provide the perfect balance of 220 to 250 grams of protein with a variety of vegetables and little or no carbohydrate. A total serving is 450 grams, an ideal single portion size for a main meal. The range also includes some seafood and vegan risotto options.

The recipes are Mediterranean inspired and use local olive oil, seafood, meat and seasonal vegetables so the combinations will change often to keep it interesting.

Chef Salvatore Pepe says the meals can be reheated in the microwave in three minutes or in a conventional oven, after removing the plastic lid, in 12 minutes.

“Each meal is designed to be tasty and balanced, with seasonal adjustments to make sure we are using the best ingredients depending on the time of the year,” he says.

“Some meals are simple and wholesome, like roasted Tuscan Chicken with vegetables, while others are more exotic, featuring our Peking Duck and Asian veg.”

The packaging is fully recyclable and made in Australia, in line with AFS commitment to local and sustainable products.

Takeaway fresh ready meals are on sale now for $9.99 each in the fresh produce fridge section at Frewville.

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Spring is in full swing THE SPRING SUNSHINE BRINGS WITH IT A HANKERING FOR LIGHTER, FRESHER WINES AND RECIPES.

SPRING WINES Winter wines tend to be heavy, rich styles while spring and summer focuses more on light, bright, fresh flavours. White and Rose-style wines are ideal but don’t rule out the lighter red wines for spring. Our wine expert David Ridge tells us about three wines which should be on the radar for spring sipping. These three local stars are all being poured by the glass at Mr Nick’s at Pasadena and Frewville.

2017 O’Leary Walker Polish Hill Riesling Surely no other wine ‘sings of Spring’ more than a South Aussie Riesling? This wonderful aromatic and juicy dry white from the colder little subzone of our famous Clare Valley, Polish Hill, is radiant with all the best characters of Riesling.

There’s citrus, shades of lime, grapefruit and orange blossom, plus cold minerally things all kept tight by an almost fierce structure. The pair of mates, David O’Leary and Nick Wallker, are acknowledged Riesling masters now and know how to give us a wine bursting with all that personality, but also keeping it in a nice shape. An ideal crisp, dry white for all-round use, but it is unbeatable with SA favourite, fish and chips with a salad. Or oysters. Or cold rolls. Or…

2017 Vigna Bottin Sangiovese Rosato Even though we now seem to use Rose wines all through the year, it’s really Spring that marks their ascendancy for dining in warmer times.

The styles have changed a lot. Your few choices of a few years ago have now morphed into an array of colours, weights, packages and wine styles. Growing fastest in popularity is perhaps this style, just that bit more orange than pure pink, certainly with more mouth-filling flavour and more savoury than sweet. The Bottin family channel their Italian heritage to make this style from the most famous Italian grape Sangiovese, as it gives lovely appetite-stimulating prompts with its aromas of cherry and spice and that tingly, slightly drier finish. What couldn’t this wine partner with? The ideal match is surely a tuna steak or salad?

DID YOU KNOW…

All the great wines we serve at Mr Nick’s at Frewville and Pasadena are now available online at:

www.mrnickswines.com.au

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Respected wine specialist David Ridge creates the wine selections you can enjoy at Mr Nick’s Frewville and Pasadena.

David has spent more than 40 years importing, distributing, marketing, consulting and making quality wines.

He’s also a wine educator and wine show judge, writes wine lists for restaurants and stages countless wine tastings.

David graduated as a teacher before being bitten by the hospitality bug thanks to a job in the Parkside Hotel bottleshop in 1979. In his long career David has run companies including Classic Wine Merchants, Distinguished Vineyards and David Ridge Wines and worked with wine across retail, restaurants, hotels and wine bars.

His expertise is a perfect match for the visionary approach to retail and hospitality at Adelaide’s finest supermarkets.

2016 La Linea Tempranillo We all love a red that is ‘red’ enough for a hearty winter dish, but also light, okay, midweight enough to be suitable even for a bit of chill if the weather turns scorching. This grape variety, found all over, but mainly the star of central and north-eastern Spain, is quite at home here. From fruit grown towards the southerly end of the Adelaide Hills, La Linea partners Peter Leske and (Master of Wine) David Lemire, use vast knowledge of Spanish wine (and dining!) to craft this combo of lively red fruits, juiciness and zing. Sounds like spring? A wine to adapt to the day and the food, it would handle a barbie, a spicy curry or salad with equal ease.

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Pan fried Coorong mullet with salsa verde

SPRING RECIPES We’re leaving the rich, heavy winter braises behind us and embracing lighter, brighter flavours as we move towards summer. Chef Salvatore Pepe from Frewville Foodland loves the advent of spring and he’s making the most of new season’s produce from asparagus to green peas, spring lamb, fresh herbs, ripe tomatoes and local seafood. All the ingredients in his recipes are readily available at Frewville and Pasadena.

Happy springtime cooking!

LINGUINE WITH ASPARAGUS, PISTACHIO, BASIL AND RICOTTA PESTO Ingredients (Serves ­4) 320g artisan linguine 3 bunches asparagus 60g pistachio nuts 1 bunch basil 200g ricotta 80ml olive oil Salt to taste

Method

1. Remove the ends of asparagus stalks, wash well. Bring 5 litres of water to boil and blanch asparagus for 1 minute. Cool immediately in a bowl of ice and cold water. Reserve the blanching water to cook the pasta. Cut the tips off and reserve, roughly chop the rest. Add to a food processor with 50g of pistachio nuts (reserve a few for garnish), basil, ricotta and olive oil. Add a pinch of sea salt (or two) to the pesto and set aside.

2. Bring the asparagus water to boil, add a tablespoon of rock salt and cook the linguine until al dente (about 10 minutes). Drain and reserve a cup of the cooking water, mix the pesto, asparagus tips and the pasta in a large bowl with a little of the cooking water to bring a creamy sauce together. Serve with a generous amount of freshly grated Parmigiano cheese and sprinkle the rest of the pistachio nuts, roughly chopped, over.

RISOTTO PRIMAVERA Ingredients (Serves ­4) 400g carnaroli rice 1 large red onion 2 to 3 red and yellow capsicums 2 bunches asparagus 100g mushrooms 1 eggplant 60g snow peas 60g baby spinach 1 tin cherry tomato ½ bunch basil 2 chillies Olive oil 3 litres of hot water

Method

1. Dice the onions, wash and remove the hard ends of the asparagus, wash and slice the rest of the vegetables, add all the trimmings and stalks to the hot water and cook for 10 minutes to make a stock.

2. In a heavy saucepan, fry half the onion with olive oil. When translucent, add the rice and toast it a little. Add 1 litre of the hot stock, a pinch of salt, lower the flame and cover with a lid for 15 minutes.

3. Meanwhile, in a frypan cook the rest of the onions in plenty of olive oil. Add all the vegetables except the spinach, fry well and add the tomato. Cook for 5 more minutes and add salt to taste. Add the sauce to the risotto and more stock as needed to achieve a loose consistency.

Add the spinach and basil, cook for few more minutes and serve.

Linguine with asparagus, pistachio, basil and ricotta pesto

PAN FRIED COORONG MULLET WITH SALSA VERDE Ingredients (Serves ­4) 600g of Coorong mullet fillets Rice flour 250g green beans 300g Desiree potatoes 100g baby Roma tomatoes ¼ of red onion, thinly sliced 1 pinch dry oregano ½ bunch basil leaves 1 bunch parsley leaves 2 tblspn capers 4 tblspn red wine vinegar Sea salt Olive oil

Method

1. Wash and trim the beans, wash the potatoes and cut into wedges. Bring to boil about 3 litres of water and cook the potato for 3-4 minutes. Add the beans and cook until ready (6-7 minutes).

Strain and reserve. Wash the leaves and capers, place in a blender with the vinegar, plenty of oil and a pinch of sea salt. Blend well, add ½ of the potato and blend again for 10 more seconds to thicken the salsa.

2. Place the tomatoes (cut in half) with the remaining potatoes and beans in a mixing bowl, add oregano, 2-3 basil leaves, sea salt, onions and olive oil. Mix well and place on the serving dishes.

3. In a fry pan, drizzle plenty of olive oil and heat gently. Dust the fish in rice flour and sear on both sides starting with the skin for 2 minutes then 1 minute on the flesh side. Place on top of the vegetables, sprinkle with sea salt and spoon the salsa over.

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…

Clare Valley

Pasta | Pangkarra pasta and grains from Clare Valley.

Riverland

Citrus | Cara Cara red-fleshed seedless navel oranges from Venus Citrus in Loxton.

Dates | Organic Medjool Dates from Dave and Anita Reilly in the Riverland.

Barossa Valley

Smallgoods | Mettwurst from Steiny’s Traditional Mettwurst in the Barossa.

Crisp Bread | Barossa Bark from Greenock.

North of Adelaide

Cucumbers | Mini cucumbers from Ausfresh at Buckland Park, north of Adelaide.

Convenience food | Sweet potato rice and cauliflower rice from Healthy Heart Produce at Virginia.

Herbs | Matjarra Herbs from Lewiston.

Adelaide Metro

Greek sweets | Greek cakes and pastries from Kalymnos Pastries at Torrensville.

Confectionery | Gourmet fudge, nougat and rocky road from Fudge It at Campbelltown.

Kangaroo | Kangaroo meat from Macro Meats at Athol Park Prepared meats | Patties, schnitzels and yiros from Olga’s Fine Foods at Welland.

Biscuits | Gingerbread biscuits from Perryman’s of North Adelaide.

Health food | Kim chi from Kim Chi Club in Adelaide.

Eyre Peninsula

Adelaide Hills

Apples | Organic apples from the Schultz family’s Forest Orchards at Forest Range.

Strawberries | Strawberries from AF Parker and Sons at Uraidla.

Flour | Laucke Flour Mill at Strathalbyn.

Smallgoods | Croatian-style smallgoods from Skara at Totness.

Murray Bridge

Tomatoes| Sweet Flavorino tomatoes from KJ and O Webb at Murray Bridge.

Limestone Coast

Oysters | Jumbo Smoky Bay Oysters from South East Ceduna. Oysters from Coffin Bay, Cowell, Streaky Bay, Smoky Bay, Stansbury.

Native produce | Fresh native ingredients from Outback Pride Fresh at Reedy Creek.

Cheese | Farmhouse cheeses from Robe Dairy at Robe.

Fleurieu Peninsula

Kangaroo Island

Eggs | Pastured free-range eggs from Feather and Peck at Mt Compass.

Gourmet condiments | Fruit pastes, pickles and salts from Port Willunga Fine Foods, Fleurieu Peninsula.

Probiotic drinks | Kombucha from Mojo Beverages at Willunga.

Honey | Raw honey from Oh Honey.

Gourmet condiments | Spice Girlz from Moana.

Honey | Kangaroo Island Living organic honey at Haines.

Eggs | Fryar’s Kangaroo Island Free Range Eggs at Kingscote.

Olive Oil | Kangaroo Island Olives at Nepean Bay.

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