Locale Issue #5 - Frewville/Pasadena by The Adelaide Review

FREWVILLE/PASADENA ISSUE#5

NOVEMBER 2018

ADEL AIDESFINEST.COM.AU

  ADELAIDESFINESTSUPERMARKETS

FRESH 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

U S

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 FIFTH 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: Summer Fruit Tart

3 F E A T U R E

W H A T ’ S

O N

NEW NIGHT MARKET AT FREWVILLE The vibrant new Night Market at Frewville Foodland is shaking up Wednesday nights in the eastern suburbs. The Night Market, held every Wednesday from 6pm to 9pm, is all about shopping, music, food, fun and drinks in a buzzy, family-friendly atmosphere. The Frewville market follows on from the success of the Night Market concept at Pasadena. There’s a relaxed market atmosphere, exclusive deals, street food meals for $10, cooking stations, live music and specials boards in all departments.

NEW PARTY PLATTERS If the thought of yet another drinks party at your place, or the “just bring a platter” request from a friend sends you into a spin, you need the new signature gourmet platters now available at Foodland Frewville and Pasadena. A lot of care goes into selecting from “the world’s biggest pantry” to create the best, freshest and tastiest selections. Get the party started this holiday season with beautifully-presented, affordable platters, cheese and salumi boards to suit any occasion. Choose from sweet or savoury pastries; gourmet cheese, antipasto; dips and crudites; barbecue chicken; assorted wraps; brioche sliders; fresh fruit and sushi. For more details go to adelaidesfinest.com.au or speak to the staff at either store who are happy to help with inspiration, orders and recommendations.

Shop-Assist Shopping for food may be difficult for some customers due to mobility problems, injuries, age or other reasons.

Weeknights at Mr Nick’s

Shop-Assist is a volunteer-based program offering valuable help to shoppers who need it at Pasadena and Frewville Foodland.

Summer weeknights just got a lot more fun, easy and delicious with a new program of themed cuisine nights at Mr Nick’s at Frewville.

The help can include reaching for high or heavy items, pushing a trolley, finding products on the shelves, bagging produce and assisting shoppers back to the car. It is a complimentary service provided by volunteers who carry a Shop-Assist card in-store so they can be identified as volunteers. Shop-Assist help is available inside the store and, where requested, to the shopper’s car. For more information go to adelaidesfinest.com.au

MONDAY | ITALIAN NIGHT ($15) Antipasto to share, a tasting of cured meats, cheeses and Mr Nick’s olives. Meal choices: orecchiette with beef ragu; linguine with chilli crab or penne alla Sorrento with cherry tomatos, basil and fresh mozzarella. TUESDAY | GREEK NIGHT ($15) Mixed dips with grilled pita to share. Meal choices (all served with Greek salad and chips): Keftedes (beef and pork meatballs); Grilled chicken or lamb souvlakia or fried calamari. WEDNESDAY | ASIAN NIGHT ($10)

INTIMATE DINNERS

Meal choices: Wagyu beef skewers and Thai salad; pork ribs or stir-fried noodles with roast duck and barbecue pork. THURSDAY | MIXED GRILL ($15)

The friendly, experienced hospitality team at Adelaide’s Finest Supermarkets would love to create six-course business events or thankyous to teams and clients this festive season.

Mixed chargrill meat board ($15)includes: Wagyu steak, pork ribs, Angus beef sausage, with salad and chips

Visit Mr Nick’s Pasadena and our head chef Camillo Crugnale can design a degustation spread or a simple “you hunt - we cook experience” on our long tables.

Meal choices: Grilled wagyu rump steak with salad and chips; beer-battered King George whiting with chips and salad

The intimate, fully styled dining experience is also available for small groups of friends and is a great way to enjoy the warm hospitality, buzzy vibe and superb food on offer at Adelaide’s Finest Supermarkets.

FRIDAY | STEAK OR FISH ($20)

Also, Friday nights at Frewville will buzz with a Salumibar Aperitivo Night ($10) offer of an Aperol Spritz or Americano drink including tapas and pintxos.

4 SEAFOOD

Summer seafood HAUL

he freshest, tastiest Aussie fish will be in abundance all summer at Frewville and Pasadena’s Oceanicbars.

Both stores are proud to stock the very best quality and widest range possible of SA and Australian seafood from sustainable fisheries. Check out the eye-catching, colourful displays of gleaming whole fish, fillets and colourful shellfish. The fishmongers at each store are always happy to answer questions and offer cooking tips. Fish are purchased daily from the local market by Adelaide’s finest supermarkets staff and filleted and prepared on site.

When it’s too hot to cook, you can still put a delicious, healthy dinner on the table after a visit to the seafood department at Pasadena and Frewville. Our chefs make a range of takehome foods including arancini (risotto balls) filled with blue swimmer crab and chilli or blue swimmer crab and corn. Fire up the barbie for marinated salmon or prawn skewers or try ready-to-go garlic prawns and housemade salmon or white fish cakes. Crumbed garfish is always a winner and the top-quality marinara mix, also made in store, is perfect for a summery pasta dish.

5 F E A T U R E

CREATIVE OYSTERS

L A T E S T

O F F E R I N G S

Orlando Bagnara

ospitality veteran Orlando Bagnara has been creating more oyster magic at Pasadena’s Oceanic Bar. His restaurantquality oyster combinations are imaginative, intricate and always delicious.

Orlando’s latest creation features a natural oyster topped with little shards of crispy salmon skin, sliced whiskey sour pickle and beechwood smoked salmon caviar with fresh lemon zest and dill. He also makes a spirited Bloody Mary cocktail which will knock your socks off with its flavour profile. Orlando fills a large glass jar with a knob of garlic, half a white onion (wedged), 2 celery sticks, 2 carrots (cut in chunks), 2 to 3 sprigs of dill, 1 lemon (sliced), 1 cucumber (cut in chunks). He then pours Ketel One vodka over the vegetables and herbs to infuse for three days. He adds 1 sliced jalapeno pepper for 2 to 3 hours but no longer or it will become overpowering.

The Brooklyn Brine Whiskey Sour Pickle and Gourmet House Wild Alaskan Smoked Salmon Caviar are both available in store.

“I then rim the glass with a personal favourite of mine, Gran Mitla habanero salt, and add a tomato-based vegan Bloody Mary Mix made by Preservation and Co in California,” he says.

Stay tuned for Orlando’s creative takes on the classic prawn cocktail this summer including a Thai-inspired treat.

SAY ALOHA TO POKE THE POKE BOWL PHENOMENON HAS ARRIVED AT MR NICK’S AT PASADENA.

he hugely popular takeaway poke bowls full of healthy, fresh and gluten-free ingredients are running out the door at Pasadena.

Poke bowl varieties include salmon teriyaki and tuna sashimi; chicken coconut sriracha or Korean barbecue pork and vegetables with kimchi.

Poke (which rhymes with “okay”) is a Hawaiian dish with Japanese influences. The name is a Hawaiian word meaning to cut or section and it traditionally consists of chunks of marinated fresh raw fish, rice, vegetables and sauces. The super-healthy bowls are ubiquitous in Hawaii and are also creating a buzz at Mr Nick’s Pasadena.

6 FRESH PRODUCE

SUMMER HARVEST

Campbell Wilson

SUMMERTIME AND THE LIVING IS EASY... ESPECIALLY WITH THE BOUNTY OF FRESH PRODUCE THAT THRIVES DURING THE WARMER MONTHS.

easonal fruits and vegetables are the best when it comes to flavour and abundance of supply. Buying food in season is the healthier option, supports local growers, is more economical and better for the environment. Frewville fresh produce department manager Campbell Wilson has an encyclopaedic knowledge of local fruit and veggies. He says the summer months promise a dizzying array of conventionally and organically grown produce which will be showcased at Frewville and Pasadena. “Cherries are always huge and we will have fruit from multiple growers in the Adelaide Hills so supply will be strong,” Campbell says. “Grapes are beautiful in summer, great for eating while you’re sitting on the beach, and we stock a big range of organic and conventional varieties.” Campbell says South Australian stone fruit will pick up strongly in the last months of the year with peaches and apricots first followed by plums and nectarines. Strawberries have bounced back and will be plentiful right through summer while raspberries and blackberries will also be readily available and at a more affordable price than in the cooler months.

Campbell says while mangoes may not be locally grown they are a classic warm-weather favourite. “We get mangoes from the Northern Territory first and then the supplies start coming from Queensland and that’s usually a seamless transition,” he says. Ripe-eating mango varieties include the very popular Kensington Pride (also known as the Bowen) and the RTE2 with orange skin, a red blush and yellow flesh. Exotic green mangoes ideal for summery Asianinspired salads include Thai varieties such elephant and nam doc mai mangoes.

Campbell says summer vegies from local growers include top-quality outside crops (nongreenhouse) such as zucchini, yellow squash, red and green capsicums and eggplant. Asparagus started in spring and continues throughout the holiday season while avocadoes will be plentiful for guacamole and smashed avo all summer. The Hass avocado (which accounts for about 80 per cent of avos grown in Australia) will be available while the Shepard variety comes in around February.

HEALTHY HUB The new health food bar at Pasadena is a nutrition nirvana that aims to make clean eating easier and more fun. The superfoods bar is an eye-catching section within the fresh produce department and it is constantly evolving. There are convenient freshly-cut fruit cups full of berries, tropical fruits and melons which are ideal for a nourishing snack on the run. The fruit segments are also a cost-effective solution for people who may not need an entire rockmelon or dragonfruit in their home fridge. In this way,

FLAVOURS OF SUMMER

Tomatoes, radishes, green beans, bok choy and choy sum, beetroot, cos lettuce, squash, sweetcorn, leeks garlic, leeks, rocket, silverbeet, pineapple, rockmelon and watermelon.

the concept is also helping reduce food wastage which is an enormous problem in Australia.

The bar stocks wellbeing essentials from smoothie bowls to cold-pressed fruit juices, chia puddings, coconut fruit bowls, minipacks of seeds and grains and house-made bircher muesli. Pasadena staff member Rachael Pasta is part of the enthusiastic team involved with the health food bar. “I live and breathe this way of eating,” she says. “Watch this space, there are a lot of exciting things planned.”

7 FRESH PRODUCE

Black magic BLACK GARLIC IS RED HOT RIGHT NOW.

ome cooks and chefs have embraced aged garlic for its versatility and rich, sweet and earthy flavour.

The fresh produce deparments at Frewville and Pasadena stock bulbs of this Australian-grown and produced delicacy. Its culinary uses are broad. You can spread it on toast under a poached egg, add it to omelettes, mash it with butter and serve with a steak or make a black garlic aioli. Black garlic starts off as regular white garlic and becomes black and takes on its distinctive flavour after whole bulbs are heated at a set temperature and humidity level for several weeks. Garlic, just like cheese, reveals more developed complex and appealing flavours when it’s aged. Black garlic has a much milder taste than white garlic and eating it doesn’t result in garlicky breath! Black garlic is thought to have originated in Korea where it was eaten for its health properties. It is a relatively expensive item however it is not an ingredient you need to buy in large amounts. Adelaide’s finest supermarkets also stock organic black garlic products from Australian-owned company, Garlicious Grown. They produce jars of vegan-friendly, gluten-free black garlic cloves, unpeeled cloves and black garlic powder, a smoked variety and others flavoured with rosemary or lemon myrtle.

Little onions The importance of eating and sharing goodquality, nutritious food is at the heart of the Chapley family’s business and personal ethos. Spero Chapley and his father Nick, known to all as Mr Nick, aspire to a healthy, fulfilling life for all and want their stores to sell the highestquality natural and organic products available. “We appreciate and celebrate the fact that great food and cooking improves the lives of everyone,” Spero says. “Our family also takes inspiration from Ikaria, the Greek Island home of my father, which is one of those few Blue Zones in the world where the environment is conducive to achieving old age”.

Home cooks and chefs are embracing Cipollini Onions for the delicious sweetness they bring to dishes. Cipollini Onions are small (their name is Italian for ‘little onion’) and have higher sugar levels than other onions. The onion, of Italian-origin, is pronounced chip-oh-leenee, has a flattened shape making them ideal for roasting and caramelising. They’re also great sliced thinly in salads or sandwiches or for pizza and pasta. Roasted whole in the oven or cooked in a little butter on the stove top, Cipollini become meltingly soft and sweet. The thin, papery skins can be difficult to remove so to make it easier, pour boiling water over them and stand for five minutes before slipping the skins off.

8 F E A T U R E

B O U T I Q U E

T E A S

NEW BOUTIQUE TEAS STEEPED IN STYLE SPECIALTY COFFEE HAS EXPLODED IN POPULARITY BUT A RESURGENCE IN TEA HAS BEEN QUIETLY BREWING IN THE BACKGROUND.

here’s a growing global interest in fine teas, their health benefits and the calming ritual of tea drinking.

Adelaide’s finest supermarkets has now launched its own exciting new range of loose-leaf artisan teas. The range of more than a dozen premium black, green, white, herbal and chai teas includes many organic varieties. The stylish labels, created by inhouse graphic designer Bill Giamos, have classic but contemporary patterns to suit each tea blend. Tea types include Australian Green Sencha, Organic French Earl Grey, Certified Organic Oolong and Lapsang Souchon, Turmeric Chai and Organic White Tea and Rose.

The tea is available in small or large cylinders or bags. It’s available at Spicebar at Pasadena as a bulk/loose option but also pre-packed for convenience. At Frewville, the tea will be available in the bulk foods section and pre-packaged. Both stores sell packets of the tea at Flowerbar where it will also be on the menu for new High Tea sessions. Mr Nick’s at Frewville and Pasadena now have 11 of the exotic teas on the drinks menu including the exclusive Organic Adelaide Breakfast blend - organic black tea with rose petals and a hint of vanilla. The tea at Mr Nick’s is professionally brewed at the optimal water temperature to suit each variety.

TEA TIPS ɅɅ Warm the pot first. A quick swirl of hot water means the cold pot doesn’t shock the tea. ɅɅ The usual rule of thumb is “one per person and one for the pot” when using loose-leaf tea. So, one heaped teaspoon of tea for one cup of water (teacup size) and one extra teaspoon “for the pot”. ɅɅ Boil the water fresh (not reboiled water) for good oxygen levels. ɅɅ Never pour boiling water over loose tea as it scalds or burns the tea and doesn’t allow the release all of its flavours. ɅɅ Stirring the tea leaves helps the tea to infuse. ɅɅ Steeping times are personal but a general guide is four to five minutes for herbal and black tea and three to four minutes for white and green tea which can become bitter if steeped for too long. Try steeping these for two minutes and sip every 30 seconds until it suits your tastes.

9 F E S T I V A L

F E A T U R E

Festive Feature We have your holiday season sorted! From trees to turkey we are making entertaining stress-free and easy.

NOTHING SIGNALS THE START OF THE FESTIVE SEASON LIKE BRINGING HOME A REAL CHRISTMAS TREE TO FILL YOUR HOME WITH THAT FRESH PINE SCENT. Adelaide’s Finest Supermarkets will sell lush quality bushy Christmas trees this year at its Pasadena and Frewville stores.

When you get your tree home be sure to immediately stand it in fresh water. In the first 24 hours the tree can drink up to 3 litres of water. Ensure that the water levels are kept higher than the base to prevent it from drying out.

The 1.5 metre tall Christmas trees ($90 each) are available with a stand ($20). If strapping the tree to your car or Vespa doesn’t appeal, the tree, a stand and home delivery is $120. AFS Christmas trees will be available at Frewville and Pasadena from early December.

Please see in-store for festive trading hours.

10 F E S T I V E

F E A T U R E

The finest hams CHRISTMAS DAY IS SYNONYMOUS WITH PARTICULAR FESTIVE FOODS - FROM FRESHLY-PEELED PRAWNS TO JUICY CHERRIES, MUST-HAVE MINCE PIES AND THE HERO OF THE DAY – A GLAZED HAM ON THE BONE.

STORING HAM After opening, the ham will keep for up to two weeks if you look after it. You can freeze ham for up to four weeks. To store ham on the bone, wrap loosely in a clean tea towel or pillowcase which has been rinsed in water and wrung out tightly. You can also buy specific ham bags. Change the tea towel every day, and the ham will keep well. Store ham in the refrigerator. The air must be able to circulate the ham so do not have a tight covering. Do not store ham in its original packaging after opening.

glazed ham is an Australian tradition taking pride of place on many Christmas tables and providng tasty leftovers for the Christmas holiday week. Adelaide’s finest supermarkets sources topquality Christmas hams from respected local company, O’Briens Wholesale Meats. Frewville and Pasadena offer an array of fine hams for the season in various sizes to suit all needs. O’Briens, owned by brothers Ben and Adam Cormack, only sources pigs from local farmers. They also have their own place, Salt Lake farm, at Lochiel in the mid-north which produces ham, bacon and pork products. To support local farmers always look for the Australian Pork symbol. This guarantees that the pork was grown on an Australian farm.

LEFTOVER HAM IDEAS

ɅɅ Create a classic Reuben sandwich on Boxing Day using ham rather than the usual corned beef. Make the sandwich using Mr Nick’s sourdough or rye bread, Mr Nick’s real butter, Swiss cheese from Cheesebar, sauerkraut from the refrigerated health foods section and thousand island dressing from the condiments aisle. ɅɅ A post-Christmas carbonara pasta can use ham instead of the traditional pancetta. The Italian spaghetti dish combines eggs, freshly-cracked black pepper and grated Pecorino Romano or Parmigiano Reggiano ( found at the Cheesebar).

11 F E S T I V E

F E A T U R E

Apeeling prawns IT’S AN AUSSIE CHRISTMAS TRADITION: A BIG BOWL OF FRESHLY-COOKED PRAWNS READY FOR PEELING.

here’s nothing that screams “summer” louder than bright orange, sweet, salty, beautifully-textured prawns dipped into a tangy cocktail sauce or spritzed with fresh lemon juice.

Adelaide’s finest supermarkets has built strong relationships with SA fishermen to ensure a reliable supply of prawns at Christmas and throughout the year. Pasadena seafood manager Steve Hatzimitsos says Frewville and Pasadena will be the best destinations for top-quality, sustainable prawns for the holiday season.

MARMALADE GLAZE

“It’s going to be huge, we’ll have strong supplies, and we’ll probably go through about 4 of 5 tonnes of prawns at Christmas,” he says.

Easy glaze for a 8kg-9kg ham on the bone

Ingredients 1/2 cup of marmalade 200g Dijon mustard 2/3 cup brown sugar cloves

Method

1. Preheat the oven to 150C. Use a sharp knife to cut the thick skin from your ham leaving a layer of fat. Using the knife, score the fat layer of the ham in diamond shapes. Don’t cut too deeply or the fat will peel away as it cooks. 2. Push a whole clove into the centre of each diamond and place onto a baking tray sitting on a wire rack. 3. Mix all ingredients in a bowl and smear over the ham. Don’t use it all as you need some for basting during cooking. 4. Bake the ham for 1.5 hours, basting with extra glaze every 40 minutes or so. After the final baste, turn the oven up to 180C for the last 30 minutes but keep an eye on the ham to make sure it doesn’t burn.

The seafood teams at Pasadena and Frewville are all set for a busy time as shoppers stock up on prawns for Christmas and Boxing Day feasts.

After you’ve indulged in Christmas prawns, put all the heads and shells into a bag in the freezer and make a prawn stock later. The heads and shells will last about a month in the freezer. The flavour in the heads is a goldmine and the stock can pack a nice punch in curries, paella, bouillabaisse, laksa or risotto.

BUYING Look for prawns with firm, intact heads and tight, firm shells with a good sheen. Avoid prawns with blackening around the head or legs which means they are oxidised. They should have a fresh sea smell, feel firm to the touch and the meat should taste sweet with a long clean finish and no strong aftertaste. You need to buy one kilogram of prawns (about 24 medium to largesized prawns) to return 500 grams of prawn meat.

PEELING COOKED PRAWNS Hold the prawn, body in one hand, head in the other and twist. The head should come off cleanly. Holding the body, hold as many legs as you can between your thumb and the base of your index finger, then peel under and away from you — this should lift off the major sections of the shell as well as the legs. Repeat (if you need to) until all that remains is the tail and one or two of the attached shell segments. Pinch your fingers on the last segment at the base of the tail and the prawn meat should simply pop out.

DEVEINING PRAWNS Deveining prawns means removing the digestive track along the back of the prawn. Some people do it, some people don’t! Use a steady hand, straighten out the peeled prawn, grasp the vein and slowly pull it out. If it breaks or can't easily be grasped, use the pointy end of a skewer to hook and remove it. Or cut a slit along the back of the prawn with a sharp knife and lift the vein away.

12 F E S T I V A L

F E A T U R E

Talking turkey ‘TIS THE SEASON TO TUCK INTO TURKEY.

his juicy, tender white meat is a nostalgic favourite for festive feasts. Pasadena head butcher David Exton says Adelaide’s finest supermarkets stocks an array of turkey meat to satisfy traditionalists this Christmas.

John and Robyn Watson produce freerange turkeys at Pooginagoric (near Bordertown) and encourage people to eat turkey throughout the year.

Both stores will have Ingham’s Australian whole turkeys at various sizes and the popular Ingham’s turkey breast roll. Lilydale will also produce whole free-range turkeys this year.

The Watsons grow large, broad-breasted turkeys up to 20kg and segment them into various cuts for family meals from turkey rolls to wings, drumsticks and schnitzels so people don’t have to cook a whole roast turkey to be eaten in one sitting.

“Our aim is to overcome the Christmas turkey syndrome,” John says.

While turkey sales reach their peak at Christmas, this healthy white meat is a year-round cooking option.

Christmas classics HAVE YOURSELF A VERY MERRY AND INDULGENT CHRISTMAS WITH SWEET FESTIVE FAVOURITES FROM BREADBAR AT FREWVILLE AND PASADENA.

Annie Heidenreich

readbar, one of the most popular and Instagrammable departments at Adelaide’s Finest Supermarkets, will be an even more irresistible destination in the lead up to Christmas. Both stores will be baking decadent, limited-edition doughnuts, whimsical cupcakes, seasonal danishes and handmade gingerbread houses and gingerbread men.

DECK THE AISLES

The baking team will also help make Christmas Day gatherings a breeze with large and mini Christmas puddings and traditional fruit cakes, all made on-site.

eindeer, stars, gingerbread men, putz houses (Christmas villages) fresh trees and letterboxes will help create whimsical festive scenes at Adelaide’s finest supermarkets this year.

“We try not to focus on it being a typically commercial look, we don’t do the obvious Santa and tinsel, it’s more about something a little more earthy and relatable,” Annie says.

“I have a herd of reindeer just waiting to be let out for Christmas,” Annie Heidenreich says.

“It’s still beautiful with a strong hope, joy and peace vibe but not tacky.

Breadbar’s festive lines baked fresh in-store include an array of shortbread biscuits with fillings such as caramel, fruit mince or raspberry macadamia. And not forgetting the classic fruit mince pies which will be in abundance. Gluten-free cakes and tarts from Sweet Lola Desserts will ensure no sweet tooth will miss out this Christmas.

“We won’t have the typical tinsel everywhere and blowup Santas. It will be really festive at our stores but also tasteful and fun.”

Breadbar managers Jackie Zaknic from Pasadena and Rachael Godley from Frewville say the baking teams are preparing for a non-stop festive and holiday season.

The visual merchandising whiz is in the thick of planning decorations which will bring a jolly vibe to both Frewville and Pasadena stores (and Pasadena Mall).

13 F E A T U R E

R E C I P E S

Three summer recipes from AFS chef Salvatore Pepe FUSILLI AL PESTO Tagliata

Salvatore says tagliata is traditionally served rare. Dry-aged beef has more flavour, better texture and the dry hanging process means a loss of moisture leading to a lovely crust on your steak.

TAGLIATA The word tagliate means “cut” in Italian and is also the name of a classic Italian dish centred around sliced grilled steak. Mr Nick’s head chef Salvatore Pepe says tagliata is one of his favourite ways to enjoy a beautifully-cooked steak. Tagliata is a relatively simple dish but its success hinges on using the best ingredients. Salvatore says this recipe uses dry-aged rump steak available at Frewville and Pasadena but you can use other cuts which can be served rare including rib eye or scotch fillet.

Ingredients (Serves 4) Dry-aged SA Hereford beef steaks Leonardi 12-year-old Balsamic Vinegar Fresh rocket Parmigano Reggiano Extra virgin olive oil (EVOO) Sea salt

Method

1. Add steaks to a chargrill which is hot enough to seal the meat. Cook 2-3 minutes on each side. There is no need to rest the steak as dry-aged beef has little juice.

The flavours of fresh basil, extra virgin olive oil, pine nuts, sea salt and garlic form the basis of this colourful, summery pasta recipe.

Ingredients (Serves 4) 400g fusilli pasta 2 desiree potatoes, peeled and wedged 150g string beans, washed and cleaned 2 bunches basil, washed 2 cloves garlic 3 tbsp pine nuts 100ml extra virgin olive oil coarse sea salt To serve: 4 tblsp parmigiano cheese

Method

1. Keep the potatoes and beans in a bowl with cold water until ready for use. In a blender, add basil, garlic, pine nuts and olive oil and puree until smooth. 2. In a large saucepan, bring to boil about 5 litres of water. Add 2 tbsp of rock salt, potatoes and beans and cook for 2 minutes, add pasta and cook until ready. At this stage the potato should be overcooked and the starch released. Strain (keep 1 cup of the cooking water) and place back into the saucepan, add the pesto and some of the cooking water to combine. Serve straight away with parmigiano cheese. Tip: Do not fry the pesto. Pesto mixture can be made in large quantity and stored in a container with a thin layer of extra virgin oil, cover and it keeps refrigerated for few months.

LINGUINE ALLA CALABRESE “This is a very old recipe from very poor times when cheese was often not available so they invented toasted crumbs to give extra flavour,” Salvatore says. “Originally the pasta was made with the skin and dust of wheat collected by the mill workers as the flour was for the rich. “They used to collect it, take it home and make this pasta with a particular nutty flavour.”

Ingredients (Serves 4) 500g spelt or wholemeal linguine 2 cloves garlic 2 red chilli 6 anchovy fillets 1 punnet of ripe cherry tomato 2 tbsp salted capers 20 black olives 1 bunch parsley 1 small bunch basil ½ cup dry breadcrumbs Grated parmigiano Olive oil

Method

2. Toss the rocket in a salad bowl with oil, balsamic and sea salt.

1. Rinse capers well to remove salt. Toast breadcrumbs in a frying pan with a drizzle of olive oil until browned and set aside. Cook linguine in plenty of boiling salted water.

3. Slice the meat and place on the serving plate, sprinkle generously with sea salt, top with the peppery-flavoured rocket and shavings of parmigiano and generously drizzle with EVOO and balsamic.

2. Meanwhile, chop garlic and chilli and fry gently in plenty of olive oil until golden. Remove from heat and while oil is still warm, stir in anchovy fillets until dissolved. Add tomatoes roughly chopped, capers, olives, chopped parsley and torn basil leaves. Cook for 1-2 more minutes.

SEA SALT SUGGESTIONS

Olssen’s Sea Salt Crystals, harvested from giant saltpans at Whyalla or the popular Murray River Salt Flakes.

Linguine alla Calabrese

Fusilli Al Pesto

3. When pasta is cooked al dente, drain and toss with sauce, adding toasted breadcrumbs and parmigiano to taste. Drizzle more olive oil before serving.

14 F E A T U R E

M E E T

T H E

S T A F F

Chalk it up

Sandra Zuliamis

GRAPHIC DESIGNER SANDRA ZULIAMIS IS THE CREATIVE TALENT BEHIND THE FUN, VIBRANT CHALKBOARD SIGNS WHICH CAN BE SPOTTED ACROSS ALL DEPARTMENTS AT FREWVILLE AND PASADENA.

andra’s steady hand and creative eye produces brightly-coloured chalkboards which include informative illustrations about seasonal produce, playful puns at CheeseBar, the latest Breadbar creations, new product lines or news on upcoming events at both stores.

“I think some people are definitely attracted to an illustration or sign and will actually go up and read what’s written,” she says. “The chalkboards are designed to draw you in but they’re a good size so they don’t detract from the setting or take over but are very definitely there.” Sandra studied commercial design, as it was previously known, and worked as a graphic designer before taking time off to have her two kids, now aged 10 and 13. “I needed some part-time work that I could fit around the kids and so I started off working at the checkout,” she says.

“It eventually became known that I had graphic design skills and they needed someone to do chalkboards so I gave it a go. The first one was shocking because, I mean, who does chalkboard art? Nobody much. I hadn’t drawn or done anything for ages.” Her designs were a big hit and Sandra gradually moved from her checkout role to keep up with the demand for chalkboards. “It just grew and became massive. I really love the creative outlet and people seem to really appreciate it,” she says. Sandra uses pastel pencils, soft pastels and chalk textas for her artistic designs which range from plain white to bold colour, cursive lettering, drawings and an array of different fonts.

Adi Nayak He lived in London between 2010 and 2016 where he studied an MBA in International business Management and worked at establishments such as the Duck and Waffle, a restaurant on the 40th of floor of one of London’s tallest buildings.

STAFF PROFILE: ADI NAYAK Aditya “Adi” Nayak is a familiar face to regular visitors at Mr Nick’s at Pasadena. He’s a front of house gun, can make great coffee, cool cocktails and brings 12 years of international hospitality experience to Mr Nick’s. Adi, 32, hails from Mumbai where he studied a Bachelor of Hospitality Management at Kerala and then worked at The Oberoi in India and the Sheraton in Abu Dhabi.

Adi wanted to come to Australia with his wife and arrived in Adelaide in 2016 and joined the team at Pasadena last year. “We hit the ground running here, we didn’t have all the teething problems that new cafes often have and I think it was because we had such a strong team from the start. Everything fell into place.” Adi says he loves the food culture at Mr Nick’s, being able to engage with customers and the diversity of his job. “I’ve recently started more bar work which I enjoy. We made 300 espresso martinis between August and October.”

Mr Nick’s summery cocktails: Mojito — a refreshing combination of zingy lime, aromatic mint, Bacardi Superior Rum and soda. Pina Colada — Malibu Caribbean Rum with coconut milk and pineapple juice. Margarita — Tequila, lime and Cointreau. Dirty Martini — Adelaide Hills 78˚ Degrees Gin, vermouth, olive juice

15 F E A T U R E

Y O U T H

I N C

TEEING OFF FOR SUCCESS

team of hard-working Youth Inc students were the driving force behind a resoundingly-successful Golf Day staged recently at Glenelg Golf Club.

Youth Inc partnerships manager Ben Trewren describes the Golf Day as an epic success thanks to students’ enthusiasm and teamwork. The day included 120 players in 30 teams with guests including supporters from Adelaide’s finest supermarkets’ network and others who wanted to learn more about Youth Inc.

A team of five students worked for 10 hours a week for 8 weeks to organise all aspects of the event. With guidance from Ben Trewren, they carried out all the pre-planning and organised registration, breakfast, coffee, lunch (with guest speaker Crows legend Mark Bickley) and other activities on the day. The student team included Ryan, 18, who was the marketing leader and designed many of the signs, name tag and booklets. Alex, 25, was responsible for the clubhouse happenings and organised breakfast and lunch. Sarah, 18, and Jess, 19, worked together to run the on-course activities and organise prizes. Tayla, 19, was the Golf Day reporter who took photos, interviewed people and posted social media updates. Ben Trewren says it was anything but a runof-the-mill corporate golf day. “It wasn’t a fundraiser, it was more than that,” he says. “It was inspiring and allowed the students to have a real sense of purpose and responsibility. They all worked at their top level of effort, showed resilience, learnt a lot along the way and there was this fantastic sense of accomplishment and

achievement. It was a colossal success, even better than I expected it to be,” Ben says. He says it was satisfying observing the guests and players interacting with the students on the day. “It made me smile seeing the students feeling comfortable and relaxed connecting with people. That was actually pretty emotional for me,” he says. “And better still, none of them were looking at their phones!” The Golf Day also meant a great deal to Youth Inc chairman and Adelaide’s finest supermarkets director Spero Chapley who founded Youth Inc about 12 years ago. “How lucky are we, so many NFPs have a good chairperson but we are so lucky our chairperson is absolutely the heart and soul of what we do,” Ben Trewren says.

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

DREAM FUND The Dream Fund was established to give Youth Inc students a chance to kickstart their future. If a business or individual wants to invest $1000, they can help a student pursue a dream. “It may be a small business idea they’ve always had even the chance to obtain an RSA (Responsible Service Alcohol) certificate so they can work in hospitality,” Youth Inc’s Ben Trewren says. Students apply for the funding and present a rigorous proposal to a panel of business mentors. They need to show how the funds will be used and how it may benefit their future. “The Dream Fund is a chance to local change and a chance to invest in young South Australians,” Ben says.

“The Dream Fund will help me attend two interstate leadership camps. Without this help I would not have been able to go. The camps will help me build my leadership skills and give me a chance to learn more about roles with Girls Brigade Australia. I hope to learn how I can become state coordinator one day. Attending the camps will also help me complete my Queens award”. — Alicia, 23, Youth Inc student

16 SALUMIBAR

Chris Asteriou

SALUMI ON THE RUN The ultimate snack on the run with its convenient salumi cones ($6) filled with prosciutto, sopressa, olives, cheese and vegetable chips – perfect for snacking as you browse the aisles.

STAFF PROFILE: CHRIS ASTERIOU Regular visitors to Pasadena Foodland may recognise the friendly face of Chris Asteriou. Chris is one of the experienced food team at Adelaide’s Finest Supermakets (AFS). The enthusiastic foodie can be found working at Pasadena’s Salumibar, doing cooking demonstations in the OceanicBar and has starred in a few AFS social media videos. “I love people and I love food…I’m a flavour junkie,” Chris says. Chris worked at legendary local establishments such as Alfresco in Rundle St and Gaucho’s in Gouger St and also lived overseas for 10 years. “When I returned to Adelaide and saw the amazing things going on at Pasadena, I thought ‘how can I get involved?’” he says.

“This place is a chef’s paradise, there’s everything here you could want from freeze-dried fruit to bitter melons and everything in between. “I love the contact with customers and being surrounded by all this food. These guys are doing something different and doing it really well.”

Top five Aussie made condiments THE HUMBLE BARBECUE CAN BE ELEVATED TO TASTY NEW HEIGHTS WHEN YOU HAVE AN ARRAY OF SAUCES, RELISHES AND CHUTNEYS TO LIVEN THINGS UP.

ɅɅ Saskia Beer’s Pickled Onion Relish from the Barossa Valley is a great addition to barbecued sausages, grilled fish or chicken and picnic sandwiches. ɅɅ Big Sissy Foods’ Dead Horse Tomato Sauce from Currency Creek is also sensational served with plain or flavoured snags and beef patties, meat balls, potato wedges, fish and chips and eggs.

ɅɅ Matchett’s Chilli Jam also from the Fleurieu Peninsula is a sweet chutney made from fresh, long red cayenne chilli peppers, garlic, ginger and apples. It is mild in flavour and great for serving with a mixed grill and barbecued onions. ɅɅ Ozganics’ Barbeque Sauce from Tweed Valley in northern NSW is organic, gluten and dairy free, ideal for slathering on a low and slow cooked beef brisket or a sandwich made with barbecued leftover ham.

17 BUTCHER’S BLOCK

summer snag sizzle

he smell and sound of sizzling sausages is what Australian barbecue memories are made of. A truly great deli makes food fresh from scratch and Frewville and Pasadena lead the way with their daily offerings cooked on site. A sausage on the barbie is a summer staple, whether it’s a simple beef or pork snag or a more adventurous gourmet creation.

The butchers at Frewville and Pasadena make Adelaide’s finest supermarkets’ sausages on-site using the finest quality base ingredients such as Angus beef, Lochiel saltlake pork, free range chicken and herbs and spices sourced from the extensive range offered in-store.

HOT TIPS FOR THE BEST BARBECUED SAUSAGES ɅɅ Bring your sausages to room temperature, about 30 minutes before you intend to cook them.

The handmade AFS sausages are always best sellers and the butchers at both stores are ready for a big summer. The sausages, all made with natural casings, range from classic pork or Angus beef to more imaginative flavours such as beef, pepper and Worcestershire sauce; beef, mushroom, onion and bacon; pork, tomato basil and fennel; chicken, feta, pesto and rocket or the ever-popular lamb and mint. Exotic varieties set to liven up any barbie include beef, smoky paprika and cheese; tandoori chicken or hot Mexican. Note: Deli offerings vary between Frewville and Pasadena.

ɅɅ Separate the sausages but don’t pierce, prick or slice the sausage otherwise you let all the great flavour and moisture out. ɅɅ Check the grill is moderately hot. If the heat is too high, the sausages will burst. ɅɅ Turn them regularly so you ensure they cook evenly. Don’t over-crowd the grill. This avoids flare-ups, you can’t avoid flames if sausages cover the entire grate. ɅɅ Remove from heat when they’re firm and cooked through to the centre. The safe internal temperature for sausages is 160 degrees. The casing will be crispy brown, the centre plump and juicy. Use a meat thermometer if you’re not sure. ɅɅ Some people like to cut the barbecuing time by simmering sausages in boiling water (poaching) for about five or six minutes so they are pretty much cooked all the way through. Finishing them on the grill adds the nice brown colour and crispness.

CLEAN, GREEN CHARCOAL An eco-friendly charcoal from Portugal will deliver great cooking results when you fire up the barbie this summer. Charcoal Zero is exclusive to Foodland Frewville and Pasadena and is sourced from local company San Jose Smallgoods (founded by Jose Coutinho). Unlike conventional charcoal, Pas says Charcoal Zero is just what its name implies: zero toxins and zero carcinogens.

18 F E A T U R E

O F F

T H E

V I N E

PINOT BLANC

Summer Wine

ur wine expert David Ridge has been tweaking the wine lists at Mr Nick’s at Frewville and Pasadena in time for summer. “We’ve had overwhelmingly good feedback about the wines being served so this is just an evolution of our offerings,” David says. “The wine lists are anything but conventional. We’ve given it a little more local content, some more smaller producers, but the spirit of the lists remains the same.” David Ridge shares some wines to try this summer while you’re grabbing a bite at Mr Nick’s Frewville or Pasadena. And if you enjoy them, why not order some online at mrnickswines.com.au to share with friends at home over the festive season?

Pike & Joyce Vue de Nord Pinot Noir | Adelaide Hills Aromas of black cherries and strawberry, subtle oak and some forest/whole bunch ferment elements – the wine reveals more of itself with every swirl and sniff. On the palate it is all ripe, red and black cherries with an attractive, savoury edge coming from the fine, drying tannins. “This is a beautiful and affordable example of Adelaide Hills Pinot Noir and it’s a wine I’d be quite happy to show a French or Californian winemaker. And people have been asking for Pinot,” David says. Try it with the Peking duck cooked by our Asian chefs at Mr Nick’s.

David Ridge

Pike & Joyce Separe Gruner Veltliner | Adelaide Hills David expects people will love this wine which is a great SA-made example of the famous Austrian variety. It’s the winery’s fifth release of the distinctive Austrian varietal and it’s a beauty with earthy, peppery, citrus aromas and quite crisp acidity that finishes pleasantly dry. This wine can handle food with a little spice.

The Pinot Blanc white wine grape originates from the Alsace region of France. In France, it is known as Pinot Blanc while in Italy, it is Pinot Bianco. It is often compared with Chardonnay due to its medium to full body and light flavour. It is characteristically high in acidity which can give it a tart profile. Pinot blanc makes a lively wine with lighter flavours such as citrus, pear, apricot and melon. It is a great food wine for lighter foods such as seafood, Vietnamese style salads or grilled chicken. “I think Pinot Blanc is a wine of tomorrow, I’ve been talking to people about planting this variety for years,” David says. “If my wife was going to agree to an investment, I’d be planting Pinot Blanc in the Adelaide Hills,” he says.

Spinifex Riesling | Barossa Valley “Just a change in our Riesling offer from one classic SA district to another,” David says. “Riesling from the Eden Valley, up behind the Barossa, is Clare’s rival for the best Oz Rieslings.” The characters here are more lemon and mineral (compared to Clare’s lime and flowers). “It’s a similar zingy style with its own personality, which people always love,” David says.

Paracombe Pinot Blanc | Adelaide Hills. This wine is grown on the cool southern slopes of the Drogemuller family vineyard. It has a bright, lively bouquet of citrus flower, musk and gooseberries. The wine has a dainty acidity which accompanies grapefruit, lime and apple with hints of pepper on the palate. “This is a killer wine, so right for summer, and a superb variety – one to watch,” David says.

Silex Pinot Gris | Mt Gambier This wine is from a virtually unknown, but potentially very important cold sub-zone of Mt Gambier Gi (the official designation of Geographic Indication). “This is a fascinating wine. Cold and lean soil of flint (“silex” in French) over limestone,” David says. “This beauty with fragrant pear and really obvious chalky minerally things holds a bit of a surprise, in that it has a touch of pink/orange in its colour.” David says this is quite natural for Pinot Gris (the French name for Pinot Grigio), although most winemakers choose to filter it out. But David thinks it just makes it more fascinating.

19 F E A T U R E

R E C I P E S

SUMMER FRUIT TART

Summer fruit tart

Chef Giuseppe Nasti from Pasadena shares one of his favourite summer dessert recipes for a sweet, fragrant rose, raspberry and ricotta tart. Everything needed is available at Adelaide’s finest supermarkets from the ceramic blind baking stones at the recipe’s beginning to the fresh mint garnish at the end. “I love cooking and eating tarts and I think this ricotta shortcrust tart is my favourite. I have been making it for many years,” Guiseppe says. “It has a few steps but is actually simple and quick to make.

Ingredients (Makes 2 tarts) For the base: 300g flour 200g butter 100g sugar 2 egg yolks 1 whole egg Lemon and orange zest Shortcut pastry For the filling: 1kg ricotta 25ml rose water 250g sugar 20ml lemon juice 150ml orange juice 1 pinch of salt 60g corn flour 1 whole egg 2 egg yolks Fresh or frozen raspberries (optional)

Method

1. Leave the butter out of the fridge to soften. In a mixing bowl, mix the butter and the sugar until creamy, adding the egg yolks and lastly the whole egg and the citrus zest. Add flour and mix until well combined. Cover and rest in the fridge for 30-45 minutes. 2. Take the dough out and roll it to a thickness of 3mm. Spray a tart tray with some oil or brush with melted butter. Gently lay the rolled short crust into the tin and trim the edges. Line the pastry with baking paper and pour over dry legumes, salt, rice, or ceramic baking stones. Blind bake at 165 degrees for about 15 minutes.

ROCKMELON, CREAMY FETA, SPROUTED GRAINS AND BABY COS SALAD Whoever said you don’t make friends with salad? Guiseppe shares his recipe for a simple but satisfying summer salad. Each component of the salad plays a role from the acidity and crunch of the pickled vegetables to the sweet melon, creamy cheese, nutty grains and cooling cos lettuce. “You can make it vegan if you add tofu instead of feta cheese and if you substitute the honey with rice malt or maple syrup,” Guiseppe says. “Use your imagination and add the protein source that you like the most whether it’s chicken, ham, fish, tuna, prawns or eggs.”

1/2 rock melon 2 baby cos lettuce 250g creamy marinated feta 1 punnet mixed sprouted seeds, grains and legumes. 2 large yellow beetroot 1 daikon Apple cider vinegar 2 cucumbers Coriander Mint For the dressing: 1 tbsp honey or rice malt 2 tbsp Dijon mustard 1 clove of garlic 1/2 golden shallot 100ml apple cider vinegar 200ml sunflower oil 100ml olive oil

Method

1. Wash the lettuce, all the vegetables and herbs with running water until there is no visible sand on the bottom of the sink.

3. Using a food processor or thermo mix process all the ingredients together until you have a smooth mixture that is quite thick but easy to pour. Once the tart shell is baked, remove from the oven, drop the temperature to 150 degrees and pour the ricotta mix into the tart shell. Add a few fresh or frozen raspberries and bake for 30 45 minutes. Once the mixture is nice and firm, the tart is ready. 4. Rest for about ten minutes out of the oven and then place in the fridge to cool completely. Garnish with more blueberries and raspberries. If you have some edible roses, sprinkle some rose petals and a few springs of mint over and dust with icing sugar.

Ingredients (Serves 4)

2. Slice the beetroot and the daikon with a mandolin, or grate them with a thick grater. Pickle them in a solution of 2 tablespoons of water, 4 tablespoons of apple cider vinegar, pinch of sugar and a generous pinch of salt. Put them aside. 3. Cut the rock melon into dice and break the feta cheese by hand into uneven, rustic chunks. Pick the coriander and mint leaves. Slice the cucumbers and mix with the rock melon and herbs. Add the cos leaves and sprouted grains and seeds, pickled beetroot and daikon. Rockmelon, creamy feta, sprouted grains and baby cos salad

4. Lightly mix together and add the dressing and feta. Transfer to a large bowl and sprinkle some extra grains and pickles on top.

PASADENA SHOPPING An Idyllic Place

There are exciting changes going on at Pasadena Shopping. A refresh of the shopping centre mall is underway and due for completion early December. Customer comfort and experience was a priority and a lot of thought has gone into changes such as improved lighting. We’re adding a soft-seating zone for customers to relax and enjoy while they are shopping in the centre and look out for aesthetic upgrades of the basement lobby. Marking the changes is a new name, new signage and a vibrant new website. Pasadena shopping has always been a convenient destination and a vibrant community hub. Now it will be an even more comfortable and pleasant place to shop.

Pasadena Shopping Retailers Major stores: Pasadena Foodland, Dan Murphy's, Target and Ned's. Fresh: Bruce’s Meat & Poultry Options, Flowerbar.

Dining: Balthazar Café, Domino's, Sakura Sushi, Yumlicious Dumplings, Pasadena Chicken & Seafood, Dulwich Bakery. Lifestyle: Cutting Edge Studio, Flight Centre, Linh Chi Beauty.

Services: Pasadena Medical, Vision Hub Optometrist, Hear Clear Audiology, Star Discount Chemist, Pasadena Newsagency/ Australia Post. Fashion: sas accessories by Rovina

PASAD ENASHO PPIN G.COM .AU