Locale Issue #6 - Frewville/Pasadena by The Adelaide Review

FREWVILLE/PASADENA ISSUE#6

FEBRUARY

2019

ADEL AIDESFINEST.COM.AU

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SUMMER RECIPES INSIDE!

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S T O R I E S

P E O P L E

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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 SIXTH 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: Mr Nick's Gin Cocktails

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Frewville into the future THERE ARE BIG, BOLD PLANS IN THE PIPELINE FOR THE AWARD-WINNING FREWVILLE STORE.

he iconic supermarket is definitely here to stay – there will be no wrecking ball – but a major upgrade will transform the store over the next two years or so.

“Better access, more car parking, a bigger shop, pushing back, pushing left, pushing right, pushing up. Whatever we need to give us best capability to grow.”

Adelaide’s finest supermarkets directors Spero Chapley and his father Nick Chapley are keen to dispel any rumours that Frewville will be rebuilt from scratch.

The first stage of improvements includes renovations of Mr Nick’s Kitchen and Coffee Bar.

“Some people seem to think we were planning to knock the building down and rebuild but we are definitely not doing that,” Mr Nick says. “There’s no way we’re going to shut down. We never have over all the years we have been in business and never will shut down to improve or expand or refurbish.”

“We are categorically not bulldozing Frewville. The upgrade will be carried out in stages.” Eventually, Frewville will more closely resemble its sister supermarket, Pasadena with a Spicebar, bigger seafood department, a patisserie and more. In fact, Spero says Frewville “will be like Pasadena with even more”. “We are improving, adding, adapting and evolving all the time. We feel compelled to create and operate a world’s best retail experience. That’s all it’s ever been about,” he says.

“The wall between Mr Nick’s and the inside of the store will be cut out so the café and the store will be open and connected,” Spero says. “We’re making the kitchen bigger, we are currently running out of room for what we want to do. “We’re doubling up the dining space at Mr Nick’s and expanding on the take- home food section so it’ll be freshly made and on show in a display counter.” Stage two of the improvements will see an upgrade of Frewville’s Flowerbar which will include a newly-built mezzanine level glass atrium with a Day Spa. The burning question from regular shoppers… will there be more parking? The answer is yes. Additional parking will be made available. Spero says the changes to Frewville will be carried out in the same organic way as Pasadena. There will be little or no disruption to shoppers. “We didn’t rip the store apart in all areas. We moved into one area at a time and that gradual

approach worked because every time you’d visit there something was changing,” he says. “It actually works quite well. Just like you, if your family or friends were building a new home, you’d like to pop in and be part of the exciting changes.”

Frewville Foodland, named the World’s Best Supermarket in 2016 and 2017, will grow and change without ever being closed down. “We’ve done some amazing things to our store after hours. People wouldn’t know that we’ve poured concrete, we’ve ripped walls out and pulled out or brought in fridges to make sure we don’t upset one customer,” he says. Spero says his family’s business philosophy is about continuous improvement, innovation and staying one step ahead of trends. “If our buying patterns don’t change and what we buy and how we display it is always the same for ten years then we can’t be surprised or disappointed if we don’t have growth in the business or get customers excited about what we do,” he says. “This is retail. If you’re holding the reins too tight, you’re not growing and are not relevant. We like doing things that you wouldn’t expect of us. We like to delight and surprise our customers every day.”

4 BUTCHER’S BLOCK

Summertime…and the living is easy ummer is full of those hot nights when you’d like to have friends over but feel too relaxed to start slaving away in the kitchen.

This is when you seek help from the friendly butchers at Frewville and Pasadena who will do the hard work for you. All you need to do is fire up the barbie or chargrill; make a simple green salad; grab a loaf of crusty bread and dinner is served. Head butchers Brian McCann from Frewville and David Exton from Pasadena and their teams make a wide range of convenient, ready-to-cook meals to make summer entertaining a breeze. Wagyu Beef

ɅɅ Sausages at Frewville and Pasadena are all made in house with natural casings and include exotic flavours such as Angas beef with smoked paprika and cheese; free-range tandoori chicken or classic porks snags made with Lochiel Saltlake pork. ɅɅ Burgers bound for the barbie include Aussieflavoured lamb, rosemary and mint patties while Angas beef mini burgers make perfect sliders with mustard, pickle, cheese, lettuce and relish. ɅɅ Mr Nick’s keftedes (pronounced kef-te-thez) are Greek pork and beef meatballs which are an easy starter. Bake, fry or grill them and serve with tzatziki (yoghurt with cucumber, garlic and mint). ɅɅ Peri peri chicken is a popular new line that will add spice to summer gatherings. The peri peri marinade is made with chilli and other ingredients such as lemon, garlic, onion and vinegar. No effort required with this one! Cook on the barbie and serve with lemon wedges. ɅɅ Thai favourite pandan chicken is always a big hit. Chicken marinated in spices and wrapped in pandan leaf keeps the juices of the chicken inside so the meat is tender and juicy. It can be baked, fried or grilled on the barbie. By the way, you don’t eat the pandan leaf.

ɅɅ Impress friends with an Asian feast of mouthwatering ready-to-cook Chinese barbecue pork (char siu) and marinated pork ribs. Keep the napkins nearby! ɅɅ A simple steak on the barbie or chargrill is summer comfort food. It can be a laid-back weeknight meal or an impressive dinner party dish. Frewville and Pasadena’s butchers offer a broad range of steak cuts. Try the house brand of grassfed Black Angus beef from the Fleurieu Pensinsula; rich tender Wagyu steaks or experience restaurant-quality dry-aged beef from local producer Hereford Beef which farms cattle in SA’s South East and dry ages it for a minimum 30 days. The most popular cuts include dry-aged rump, T bone, porterhouse and fillet. ɅɅ Frewville and Pasadena butchers prepare a range of lamb cuts from SA’s own Bultarra Saltbush Lamb. This lamb is known for its premium quality, flavour and tenderness. Use the barbecue for an easy carve lamb leg or roast up a robust saltbush caveman’s roast. Mint sauce, anyone?

5 F E A T U R E

C O F F E E

M A S T E R S

Ruling the roast ‘HOW DO YOU TAKE YOUR COFFEE?’ ‘SERIOUSLY, VERY SERIOUSLY’

delaide’s love affair with coffee just keeps growing. Coffee is more than just a beverage, it’s become a way of life for many and an obsession for others.

No one understands our coffee culture better than legendary master roaster Tony D’Angelo who supplies premium beans to Adelaide’s Finest Supermarkets. Tony worked as chief roaster at Rio Coffee for more than 25 years and is widely recognised as a pioneer of the modern coffee movement in Adelaide. You won’t hear him bragging, he’s not that kind of guy, but Tony played a vital role in our “coffee awakening” two decades ago when he roasted and supplied beans to the first Cibo café in 1999. He pushed the boundaries of what was commonly accepted as “good coffee” back then by encouraging us to ditch the instant stuff in favour of properly-made, quality brews.

Tony D'Angelo and Rosey Hill Tony started his own roasting business in 2010 and his D’Angelo premium coffee brand is supplied to some of the best cafes around town including Mr Nick’s at Frewville and Pasadena. The acclaimed roaster, often described as a “coffee demigod”, can always be found at his Thebarton headquarters where he meticulously hand roasts, blends and packs his coffee. The warehouse space is filled with sacks of green beans from exotic locations from Brazil to Bolivia, Peru and Yemen. He’s always been an advocate for ethical coffee trading and has invested a lot of time building relationships with coffee growers and cooperatives. “We always buy coffee with certain traceability and sustainability,” Tony says. “We’ve tried over the years to buy coffee from the same people and develop relationships so we support these farmers and we also get the unique coffee we want.”

Tony’s dedication to his craft made him the obvious choice when Adelaide’s finest supermarkets was looking for a coffee supplier. “We never really thought about putting specialty coffee into a supermarket but then we got to know the guys at AFS and began to understand what they were doing,” he says. “I realised working with them made sense. Obviously they want to offer a real experience in their stores and do the right thing which is great. “When they approached us, the big thing for them was obviously having high-grade coffee, but also coffee that’s organic and sustainable and tasty, too.” Tony says Mr Nick’s at Frewville and Pasadena serves organic Ethiopian, South and Central American and Indonesian coffees. D’Angelo beans are also available as a retail item to take home.

Randell Kurda

STAFF PROFILE: RANDELL KURDA Hospitality pro Randell Kurda brings more than two decades of experience managing restaurants, cafes, wine bars and hotels to Mr Nick’s Frewville. “We’re seeing some great development here at Mr Nick’s. We’ve turned our coffee sales from about 38 kilos a week to over 60 kilos,” he says.

Randell says he’s excited about plans to open up Mr Nick’s kitchen and extend the dining area. “We have a new summer menu and have started theme nights and a market night which both worked well at Pasadena,” Randell says. “We bring the chef out here with a cooktop for Thursday’s themed Grill Night. The grilled food comes straight off the barbie. You smell the delicious food aromas which attracts more people.”

Randell worked at Scuzzi in Rundle St and then the Hyatt Regency before he took off overseas for seven years. He had a range of hospitality roles in the United States, Canada and the United Kingdom where he worked for Jamie’s Wine Bar group in London. Randell says hospitality can be demanding but he wouldn’t want to do anything else. “I love it. I enjoy coming to work, I still have a real passion for it and this place is never, ever boring.”

6 F E A T U R E

he new section, located conveniently at the front of the store, is a super foods paradise with smoothie bowls, chia seed puddings, freshly-cut fruits, juices, coconut fruit bowls, minipacks of seeds and grains, vegan salads and vegan birthday cakes. Inspiration for the name Blue Zone Wellbeing Kitchen comes from Ikaria, the Greek Island home of Nick Chapley (aka Mr Nick). Ikaria is one of those few Blue Zones in the world where people seem to enjoy a longer life of good health. The Blue Zone Wellbeing Kitchen is run by the dynamic duo of Antony Marciano and Rachael Pasta who are enthusiastic about the concept. “Busy people, parents, single parents, so many people want to be healthy but they run out of time or don’t know what to do so we’re making those healthy choices more convenient,” Rachael says. Rachael, who ran a superfoods business for 5 years, says customers should stay tuned for detox packs, juice cleanse programs, more vegan meal options and fermented foods. “Tell us what you want and we’ll try and get it. We want to make it easy for people to be able to nourish their bodies,” she says. The freshly-cut fruit portions are a nourishing snack on the run but also a cost-effective solution for people who may not need an entire watermelon or pineapple in their home fridge. The cut fruit selections help reduce food wastage which is an enormous problem in Australia. Spero Chapley says the Blue Zone Wellbeing Kitchen takes advantage of Pasadena’s “giant pantry” of ingredients. “It’s all here in our store so what Antony and Rachael are doing is bringing ingredients off the shelves and making products that are convenient and showcase what can be done,” he says.

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High tea heaven

GOOD MOOD FOOD FUEL UP ON NUTRITIOUS FOOD AT THE NEW BLUE ZONE WELLBEING KITCHEN HEALTHY EATING HUB AT PASADENA.

THE ELEGANT, DECADENT TRADITION OF HIGH TEA HAS ARRIVED AT PASADENA FLOWERBAR.

igh tea sessions are staged in the lush, tranquil surrounds of Flowerbar every day at 2pm.

Indulge in a mouthwatering selection of house-made sweet and savoury delights including scones, cakes, tarts, petit fours and finger sandwiches served on classic tiered high tea stands. Tables are dressed in crisp white cloths with fine china crockery and little posy vases contributing to the elegance of the setting.

High Tea at Flowerbar is an ideal meeting place for a quiet catch up with friends or family. It’s also perfect for small groups celebrating special occasions, birthdays, baby showers and kitchen teas. High Tea bookings are essential (from $35 per head.) Please contact the friendly Flowerbar team on 8374 5037 or you can also book on our website.

Enjoy a glass of sparkling wine and freshly-brewed pots of Adelaide’s Finest Supermarkets’ own range of artisan teas.

Adelaide’s finest supermarkets has launched its own exciting new range of loose-leaf boutique teas. Varieties include Australian Green Sencha, Organic French Earl Grey, Certified Organic Oolong and Lapsang Souchon, Turmeric Chai and Organic White Tea and Rose. The Organic Adelaide Breakfast blend of organic black tea with rose petals and a hint of vanilla is a great choice for High Tea.

7 BREADBAR

Sweet Temptations SWEET LOLA’S DECADENT DESSERTS ARE PROOF THAT GLUTEN FREE DOES NOT MEAN FLAVOUR FREE.

he brightly-coloured artisan cakes, tarts and desserts are gluten and refined sugar free, vegan and made with organic ingredients. Sweet Lola is a family business owned by husband and wife team, Eugene and Marlize De Klerk.

“My wife is our head chef who hand makes our cakes. We do things the long way, it’s quite labour intensive but the only way to achieve the quality we want,” Eugene says. Eugene and Marlize hail from South Africa where they both studied hotel management and catering at the University of Johannesburg before working at hotels around the world. The couple moved to Adelaide in 2012. “We started to make cakes to sell at the East End Markets when we were very new to this country and we found people started asking if they were gluten free or vegan or organic,” Eugene says.

“We noticed there was a real demand out there for good-quality desserts to suit people with a variety of dietary needs.” Eugene and Marlize initially started making the desserts at home and studied patisserie courses to refine their skills. Sweet Lola now has two commercial kitchens to keep up with demand for their gluten-free desserts.

“Our kitchens are 100 percent gluten free with no risk of any contamination and every small ingredient is meticulously researched first,” Eugene says. Sweet Lola products have been available at Flowerbar at Pasadena and Frewville for a couple of years. Now the glazed mousse cakes and large cakes are also available at both Breadbars (bakery section).

Rawsome desserts

he bakeries at Frewville and Pasadena are full of sweet temptations but you can still make healthy eating choices even in this decadent section of the store. Both bakeries stock a growing number of locally-made sweet treats to suit raw food, vegan and gluten-free diets. Frewville bakery manager Rachael Godley says one popular local supplier is Raw Earth Dessert from Port Adelaide. “Their raw slices show that it doesn’t have to be loaded up with refined sugar to be a tasty treat,” Rachael says. Raw Earth, a dessert bar and wholesale business, is run by Danni Walker who

describes herself as a fitness guru and nutrition enthusiast. Her handcrafted sweet treats are suitable for vegans and do not contain any gluten, refined sugar, dairy or soy. Many are also nut free. “I do my best to balance out the nutritional values of my products and not overload with dates, nuts, oils and natural sweeteners without compromising on the flavour,” Danni says. Raw Earth’s popular slices include flavours such as dark chocolate and raspberry, mango passion, banoffee, snickers, golden gaytime, cherry ripe (nut free) among others. Danni runs Raw Earth Desserts with her mother, Laura Sciancalepore. “Danni pours her heart and soul into this. We both love it

when people who have bought our products at Frewville and Pasadena contact us and tell us they enjoyed them,” Laura says.

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W E L L B E I N G

WAYS TO USE KIMCHI

Fiery ferments

KIMCHI IS AN ANCIENT KOREAN FOOD STAPLE BUT THE SPICY FERMENTED CABBAGE DISH NOW HAS A CULT FOLLOWING AROUND THE WORLD.

he probiotic-rich food is a side dish to eat alongside a main meal and a condiment to add to soups, rice and noodles. Healthconscious kimchi fans love the fiery, fermented superfood which is said to be great for gut health. Frewville and Pasadena stock a range of kim chi brands including local company, Kimchi Club.

Kimchi Club products are handmade and prepared in the traditional Korean style using organic Australian ingredients. The kimchi is full of live probiotics and are vegan and gluten free with no added vinegar or sugar.

DAIRY DIVERSITY GLASS OF CAMEL MILK, ANYONE?

ong gone are the days when milk only meant the cow variety. There is a dizzying array of milk types available now – camel, goat or even hemp - to suit everyone’s dietary needs and tastes.

Kimchi Club was started by Minka Park whose passion for food began early in life and was inspired by her mother’s traditional South Korean style of cooking with natural ingredients. Minka moved from Korea to Japan and then to South Australia in 2000. She developed the very first Naked Kimchi after her child started developing eczema not long after she was born. Minka tried everything from moisturisers and prescription creams to using baby mittens to

Here are a five new-wave milks to try next time you’re in the dairy aisle: ɅɅ Made By Cow cold-pressed raw milk is Jersey milk which has not been heat pasteurised or homogenised. It is straight from the farm and has been treated with cold high pressure to make it safe. It’s natural, creamy and loaded with calcium, protein, enzymes and vitamins B2 and B12. ɅɅ Babushka’s Probiotic Kefir is a fermented milk drink which originated in Russia thousands of years ago. It has a creamy texture, a tangy kick on the palate and a consistency similar to a drinkable yogurt.

The dairy departments at Frewville and Pasadena cater for everyone with good oldfashioned cow’s milk in lactose free, A2, high protein, low fat, buttermilk and coffee-frothing varieties.

ɅɅ The Camel Milk Co produces a nutritious camel milk which tastes creamy, smooth with a slightly salty aftertaste. Camel milk has 25 percent less fat and 25 percent less lactose than cow’s milk. It is higher in potassium, magnesium, copper, iron, zinc and sodium, lower in cholesterol and is great for gut health.

The health food shelves are also stacked with all the non-dairy alternatives such as nut (soy, almond, cashew, macadamia), rice and hemp “milks” or “mylks”.

ɅɅ Meredith Dairy’s cultured goat milk has a full-flavoured, tangy, yoghurt-like flavour. It’s naturally fermented and can be enjoyed by itself, in a smoothie, over marinated meats or

help her child. When her daughter’s condition declined, she realised that natural remedies such as a change in diet would be a better option. She continued to hand make kimchi for her friends and family long after her daughter’s eczema got better. Minka kept adding to the range and her business has flourished.

as a delicious base for dips and sauces. It has no added sugar, stabilisers, thickeners, yeast or emulsifiers and is gluten free. ɅɅ Rokeby Farms Probiotic Swedish-style Filmjölk is an Aussie take on the traditional fermented milk product from Sweden. It’s made with fresh milk sourced from local Gippsland farms, slow fermented the authentic Swedish way. With 15 live and active cultures and 50+ billion good bacteria per serve, probiotic milk helps maintain healthy gut flora and regulate your digestive system.

9 F E A T U R E

S K I N

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Little

Vintage

elinda ‘Bel’ Vitagliano from The Little Vintage Body makes vegan, chemical-free and plant-based skincare products for the entire family. Bel, who has a background in beauty therapy and hairdressing, started the business when she was trying to find more natural ways to help her daughter’s skin problems.

Sally Paech

OrganiQ PROUD KANGAROO ISLANDER SALLY LYDIA PAECH MAKES BOUTIQUE SKINCARE PRODUCTS WHICH ARE SO PURE, YOU CAN EAT THEM.

ally runs OrganiQ, a skincare brand with all-natural products inspired by Kangaroo Island ingredients. Best sellers include her original native honey body scrub.

“Your skin is your largest organ and our philosophy has become ‘if you wouldn’t eat it, why would you put it on your body’,” Sally says. “A big part of our brand is about being well so everything we make is designed to nourish the body at every level. “Our formulas are intentionally pure enough to eat… we have even made fairy floss with the honey and the coffee scrub!” OrganiQ, now an established brand, had simple beginnings when Sally was on a journey to good health after being diagnosed with a thyroid disorder. “I experienced bad health in my twenties and then discovered I had a thyroid disorder. If I hadn’t been diagnosed it would have become very dire,” she says. The sixth-generation Islander, who had moved to Adelaide in Year 10 for schooling, returned to KI to get her health back in order.

“I had always used natural skin products and when I started researching thyroid problems I became more aware of how the body absorbs chemicals, particularly endocrine disruptors,” she says. Sally started experimenting and mixing up her own natural skin treatments at home using every-day kitchen ingredients. “I actually had instant results, my skin and my health and my energy improved, so I started giving my body scrub as a gift to my friends and they loved it,” she says. “I ended up seeing I had a potential business model, with genuine links to the Island, so I started replacing the everyday ingredients with KI ingredients.” OrganiQ scrubs, masks, cleansers, mists, hand creams are made with Kangaroo Island sea salt, Ligurian bee honey, olive oil, eucalyptus oil, pink clay, pure rose extract and lavender. “I learnt a lot growing up on KI, from resilience to the importance of community and an awareness of the natural environment so my products are a real tribute to the Island,” she says. OrganiQ Natural Skincare is available at Flowerbar Frewville and Pasadena.

“My eldest daughter had skin conditions from the get go with eczema and other issues. Back then, I wasn’t as conscious about toxins but it was just about getting her skin and health right,” she says. “A lightbulb went off and I started to look into it more seriously and discovered all the chemical-laden products on the market can’t possibly be good for raw, damaged or really sensitive skin.” Emergency surgery left Bel with time to research natural skincare while she was at home convalescing. Eventually she started making her own products, starting with a simple moisturiser which she gave to a family member with dermatitis. Bel’s range gradually grew and she stopped making products in her home kitchen and set up a fullyfledged production studio. There are now women’s, men’s and baby ranges with body washes (multipurpose for hair, face and body), deodorants, masks, facial balms, exfoliants and baby powder. The Little Vintage Body is available in the women’s skincare section at Pasadena and also in Flowerbar at Pasadena.

10 F E A T U R E

Kicking goals What do Adelaide’s finest supermarkets (AFS) and Sturt Football Club have in common? Possibly more than you may realise. AFS has enjoyed a positive partnership with Sturt Footy Club for the best part of a decade. “We love to partner with local, community-minded businesses and AFS embodies this,” Sturt Football Club business development manager Renee Bartlett says.

Y O U T H

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HUSTLE & HEART

ustle & Heart is a new pop-up shop with a difference, showcasing an eclectic range of locally-made ethical and indie brands under the one roof.

The gift shop is a social enterprise run by students from Youth Inc. and uses vacant retail space at the front of the school (110 Hindley St).

Hustle & Heart’s catchphrase is “gifts and goodies for those who dare to care” and the range includes prints, jewellery, homewares, stickers, fashion, zines, skincare and accessories.

“AFS provides the most exciting shopping experience in Australia, if not the world, why would we not want to partner with that?

Project lead Nia Lewis says the shop is the result of a Youth Inc. Impact Project which posed the question, “How can business be a force for good in the world?”.

“There’s a great synergy between both businesses as we’re both always looking for innovative and progressive ways to capture the attention of customers/audiences.”

“The students only had five weeks to pull it all together. We presented the challenge to them and they really took to it and built partnerships with stockists, came up with a store concept and shop design, sourced furniture and helped set up a point of sale system,” she says.

Renee says there has been a long history of personal and working relationships between Sturt Football Club board members and the Chapley family.

“Youth Inc has also been Sturt’s charity partner since 2014 and our board and club members have also been involved in Youth Inc’s mentorship program,” she says. “We’re excited by opportunities we can introduce this year to support the students involved in the Youth Inc program. “Opportunities may involve the students assisting with events and game-day deliverables – we are in early discussions on how we can best offer support.”

Nia and the Youth Inc. learning team recently took the students on a research trip to Melbourne to see other social enterprises and meet changemakers. “It was a positive experience and it did what we aimed to do and they left really inspired about what they can achieve at Hustle & Heart,” she says.

Nia says the shop’s name summarises everything it is about.

“The ‘hustle’ is about enterprise, resilience, staying positive, pushing forwards and this is really part of the Chapley family story,” she says. “Mr Nick has also been inspiring to us with his philosophy that strength is not in how powerful your punch is but if you can pick up someone if they’re down…that’s the heart bit. “Our key goal is to have a benefit mindset, be thoughtful, be enterprising and be impactful so you can benefit not just yourself but others on a collective level.”

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F O O D

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A helpful harvest THE ICONIC, BRIGHT YELLOW OZ HARVEST VANS CAN OFTEN BE SPOTTED PICKING UP SURPLUS FOOD FROM FREWVILLE AND PASADENA.

ood wastage costs Australia $20 billion each year but Adelaide’s finest supermarkets (AFS) is doing its bit to avoid good food ending up in landfill.

AFS is proud of its long-term relationship with food rescue organisation, Oz Harvest. “We started out in Adelaide in 2011 and Foodland Frewville was definitely with us from the start,” Oz Harvest State Manager Lyndall Vandenberg says.

“We are a food rescue organisation and we rescue quality surplus from 140 food donors in SA, including Frewville and Pasadena, then redistribute that food to 110 charitable agencies where it goes to people in need.” The surplus food collected may not be fit for sale but is always good quality and there could simply be a day or two left before its use-by date. Youth Inc. is an innovative studio school based in the heart of the Adelaide CBD. It is a place for young people who are ready for a change. Maybe they left school early, maybe they tried something else that didn’t work out, maybe they just haven’t found their ‘thing’ yet. One thing this studio is sure about is that everyone has potential. The learning team does things differently at Youth Inc. and its motto is “different smart”. Youth Inc’s teaching staff support students to develop the mindsets, skills and positive sense of identity that will help them get where they want to go. Students get involved in project-based learning with hands on, immersive and real world learning opportunities.

youthinc.org.au

“We take anything and everything, from fruit and veg to dairy, meat, breads, dry goods, anything that is edible. There’s very little we don’t pick up,” Lyndall says. “There is nothing wrong with any of the food, it is all fit for consumption.” Oz Harvest picks up food six days a week from Frewville and two days from Pasadena (this is set to increase).

Frewville started with two pick up days then moved to four and is now six days. On average, Oz Harvest picked up 196 kilograms of surplus food from Frewville per visit from July to October last year. This was more than three tonnes of surplus food collected over that three month period but, with added pick-up days, the amount was closer to five tonnes. Oz Harvest collects an average 124 kilograms of food per visit from Pasadena so an average of one tonne per month. Lyndall says if Oz Harvest didn’t collect the surplus food, it would end up in landfill. Food left to rot in landfill releases powerful greenhouse gases contributing to climate change. The food goes to a wide array of agencies helping people in need from the homeless, to schools where students may not have enough food at home, to domestic violence refuge centres and charitable church groups. “The need is never ending. A lot of people need our help and we do it all free of charge,” Lyndall says. For every dollar donated to OzHarvest, the group can provide two meals to someone in need.

ozharvest.org

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David Ridge

Perfect pairings W

e set our wine expert David Ridge a challenge to create some clever food and wine matches to try out this summer at Mr Nick’s Kitchen at Frewville and Pasadena. David was asked to find a bang-on wine for pairing with the prawn avocado cone rolls available at the Oceanic Bar at Pasadena (recipe on page 15). He also had to come up with a wine to serve with Mr Nick’s traditional lamb, pork or chicken souvlakia which is on the menu at Mr Nick’s Kitchen & Coffee Bar at both stores and also available to buy from the butcher’s block at Frewville and Pasadena Foodland. David’s chosen wines are featured on the list at Mr Nick’s and are available to buy online at mrnickswines.com.au

SOUVLAKI SKEWERS Mr Nick’s authentic pork, lamb or chicken souvlaki skewers are best sellers at Frewville and Pasadena. The skewered meats are a summer BBQ staple. Mr Nick himself tastes the marinade mix regularly to make sure it tastes authentically Greek. The souvlaki marinade is made with garlic, cracked black pepper, fresh and dried oregano, salt, lemon juice and olive oil. Rub the marinade into the nooks and crannies of the meat and put in the fridge to marinate for a minimum two hours but preferably overnight.

2017 TENUTA DI TAVIGNANO VERDICCHIO

2017 SCHWARZ WINE CO META GRENACHE

David chose a zippy Italian white, 2017 Tenuta di Tavignano Verdicchio, to serve with the prawn and avocado cone.

David stayed closer to home with a 2017 Schwarz Wine Co Meta Grenache from the Barossa to accompany the souvlaki.

“While we take pride to feature mainly SA wines, we do keep a spot or three for “foreigners” whether they are from overseas or just another State.

“So Grenache has caught on…at last! This almost-native red grape, originally hailing from the Rhone Valley of southern France, performs to a world-class standard here, making a juicy and extremely food-friendly red, that can be easy going or complex and fascinating.

This is because we believe that in everything we do, a broader offering just gives greater choice and experiences. This wine, from Le Marche on Italy’s Adriatic coast, is a go-to choice for any seafood in our house. Some bias there as this is where the Italian part of the family hails from and we find the newworld brightness and fruitiness works with oldworld savoury, texture and “foodiness”. It makes for a great all-round zippy dry white. There’s a fair bit going on in Mr Nick’s prawn cone and Verdicchio – both the name of the grape and wine style – happily works with elements of sesame, seaweed, a little hot-spot from wasabi and the sour of ginger, all the while honouring the basic quality of a top SA king prawn. Treat yourself.”

Sometimes, such as with this beauty from the Barossa, it can do both, putting its juicy fruits of mulberry and cherry to work with nice extra touches of earth, orange rind, spice and smoke. Now the merest hint of a cuisine from any of the southern European (or north African, for that matter) seas – the Adriatic or Med – just says ‘do me with Grenache, merci or per favore’... or efcharisto, as we’ve chosen this to partner Mr Nick’s souvlaki, the Greek classic redolent of smoky, charry meat, spices, olive oil and yoghurt. Perfetto…teleios.

Gin fling

F E A T U R E

C R A F T

G I N S

OUR THIRST FOR GIN SHOWS NO SIGN OF SLOWING DOWN.

ustralia is in the midst of a “ginaissance” led by micro-distilleries producing exciting new craft gins.

Pasadena Foodland is possibly the only supermarket in Australia, if not the world, to serve gin. Mr Nick’s café offers a Gin Experience with an extensive list of 20 of Australia’s best craft gins (many from SA) including: 36 Short (Virginia) Prohibition Liquor Co (Adelaide) Applewood Distillery (Adelaide Hills) Four Pillars Gin (Victoria) 78 Degrees Gin (Adelaide Hills) 23rd Street Distillery (Renmark) Settlers Spirits (McLaren Vale) Ambleside Distillers (Hahndorf) Imperial Measures Distilling: Ounce (Adelaide) Never Never Distilling Co (Thebarton)

GIN AND CHEESE TOGETHER AS ONE? THIS IS SURELY A MARRIAGE MADE IN HEAVEN! Cheesebar at Frewille and Pasadena is stocking an exciting new gin-tinged cheese called G & C made by Kris Lloyd at SA’s Woodside Cheese Wrights. Kris has collaborated with five SA distilleries - Settlers Spirits, Kangaroo Island Spirits, Ambleside Distillers, Applewood Distillery and 23rd St Distillery. The G & C cheese is a mild, smooth, creamy-textured cheddar infused with gin. The cheddar takes on the gin’s botanical notes and has a clean, bright finish. Another gin-spiring cheese available at both stores is La Caseseria Carpenedo La BluGins from Veneto in Italy. This is a balanced blue made with cow’s milk and matured in Roby Martons Gin. The sweetness and creaminess of cheese combines with the zingy spice of the gin.

Mr Nick’s gin cocktails are set to rock your summer shopping: Small-batch KIS Wild Gin made with native juniper from Kangaroo Island served with lemon, orange, freeze-dried green apple and Mediterranean tonic water. Pot and Still Fig Gin is from Glen Ewin fig farm at Houghton. Best with cinnamon stick, thyme, star anise and Indian tonic water Ink Dry Gin is infused with butterfly pea flower petals which gives it an inky blue hue. Serve with edible flowers, strawberry slices, raspberries and elderflower tonic water.

G&C club cheddar with gin

14 F E A T U R E

, SALVATORE S SEAFOOD PAELLA

R E C I P E S

RICE

Arroz paella rice from Spanish company, El Avion. It’s a short, round grain rice ideal for paella because it absorbs more liquid than other types.

Chef Salvatore Pepe says relaxed summer days are a fun time to invite friends over for a seafood paella party.

MUSSELS

Paella (pronounced pay-eh-ya) is an easy way to feed big groups of people and the classic Spanish dish always looks impressive and delivers big flavours.

Boston Bay chilled blue mussels from Port Lincoln, the largest mussel farming region in Australia. VONGOLE

Frewville and Pasadena Foodland store are a one-stop shop for all your paella needs from the fresh local seafood to the authentic Spanish rice.

Coffin Bay vongole from the pristine waters of the Eyre Peninula are washed and ready to cook.

Ingredients (Serves 4)

MARINARA MIX

80ml olive oil 100g chorizo sausage, peeled and sliced 1 red onion, finely diced 1 red capsicum, finely chopped Smoked Spanish paprika 1/2g saffron 1 tin baby roma or cherry tomato 1 bunch parsley, chopped 8 basil leaves 400g paella rice 600g Adelaide’s Finest Supermarkets marinara mix 250g vongole 400g mussels 1 cup baby frozen peas 2L of vegetable stock (2 cubes) Salt to taste

Frewville and Pasadena’s seafood team make up a marinara seafood mix which is a handy base for the paella. It’s a superfresh mix of prawns, calamari, white fish, salmon and scallops. CHORIZO

Chorizo sausage from San Jose Smallgoods at Newton. VEGETABLES

Method

1. Boil 2 litres of water and dissolve the veg stock cubes, keep it hot.

over the pan. Salt to taste. Add the saffron diluted with a ladle of stock. Spread the marinara mix and all the seafood over the pan, just cover everything with the stock (don’t use all if not needed). Cover with a lid or foil to steam for 10 minutes. By then all the shellfish should be open and the paella nice and dry with a crust on the bottom. Sprinkle the herbs over and serve.

2. Heat a paella pan or a large fry pan with the oil, add the chorizo and gently cook for few minutes to release the flavour. Add the onions, the paprika and capsicums and cook for few minutes. Then add the tomato and cook for 5 minutes before adding the rice evenly

Tip: If you don’t have a Spanish paella pan, just use a medium-weight, non-stick frying pan about 4cm deep. It needs to be shallow and wide to allow moisture to evaporate quickly. If the pan base is too thick it will retain too much heat and the food may overcook.

Salvatore's Seafood paella

Red onion, capsicum, basil from the fresh produce section and frozen peas from the frozen food aisle. TOMATOES

Tins of Mutti baby roma tomatoes. SAFFRON

G-Fresh brand saffron. PAPRIKA

Tin of Antonio Sotos smoked paprika (or buy loose paprika at Spicebar Pasadena). SALT

Murray River Sea salt. OLIVE OIL Gumeracha Olive Oil, 100 percent cold pressed olive oil from the Adelaide Hills.

F E A T U R E

R E C I P E S

Oven-baked stuffed mushrooms

GIUSEPPE'S OVEN-BAKED STUFFED MUSHROOMS WITH CRISPY ENOKI, SALSA VERDE AND CARAMELISED MACADAMIAS Chef Giuseppe Nasti from Pasadena shares a recipe which puts mushrooms centre stage supported by macadamia nuts, salsa verde and feta cheese. “It’s a little bit of Italy, Greece and Australia all in one and the flavours balance perfectly, ” Giuseppe says.

Ingredients (Serves 4) 4 large field mushrooms 1 punnet mixed mushrooms (oyster, enoki, and shitake) Butter/olive oil 2 cloves garlic 1 boiled potato 150g grated parmesan For salsa verde: 2 cloves garlic 2 tbsp of cocktail pickled onion 2 tbsp of brined capers, washed 1 bunch parsley 1/2 bunch coriander 1/2 bunch mint 1/2 bunch dill 1/2 bunch chervil 200 ml extra virgin olive oil 50g ice For the garnish: 120g macadamia 2 Tbspn honey or malt syrup 100g Greek style feta

Method

1. Clean the field mushroom and keep the stalks. Peel off the outer skin layer. Season with chopped garlic, butter and salt and pepper. Bake for 8 minutes at 180C. Dice all other mushrooms except the enoki and fry in a hot pan with a little olive oil, salt, pepper and garlic. Once they are nicely caramelised let them cool. 2. Mash the boiled potato with a fork and mix it with the sautéed mushrooms and parmesan. Check seasoning and add more salt if needed. 3. Fill the mushroom with the mixture, top with enoki and drizzle with olive oil. Bake for 7 minutes at 200C.

4. Wash and pick all the herbs. Put in a blender, add the ice and all other ingredients. Blend until smooth. Store in the fridge until the rest of the items are ready. 5. Prepare the macadamia crumb by toasting nuts into a non-stick pan until golden add 2 tbsp of honey or some rice malt syrup. 6. Swipe some salsa verde on the plate, place the filled mushroom on top. Sprinkle over caramelised macadamia and crumbled feta.

Prawn cone rolls

CAMILLO'S PRAWN CONE ROLLS Chef Camillo Crugnale from Mr Nick’s at Pasadena and Orlando Bagnara from the Oceanic Bar have been getting creative with prawns. Their Japanese celebration prawn avocado cone rolls are a fun, tasty way to showcase juicy SA prawns this summer.

Ingredients (Makes 6) 6 sheets toasted seaweed (nori), cut into quarters 4 cups (600ml) cooked sushi rice (follow instructions on the packet) 2 teaspoon (30ml) wasabi paste 20 26/30 size cooked chilled prawns tails 2 avocado, cut into thin strips 1 cucumber, cut into strips 2 teasp (30ml) black sesame seeds 1/3 cup (80ml) teriyaki sauce Pickled ginger

Method

1. Prepare all ingredients and have a bowl of water with a little added vinegar ready to dip your fingertips into. 2. Cover seaweed squares with a damp cloth or cling film to prevent wrinkling. 3. Place a small amount of rice in the middle of each nori sheet. Wet your fingertips and push rice up to the top corner, then make a shallow indentation down the centre.

5. Sprinkle with sesame seeds. Fold over one corner of the seaweed. Wet the opposite side then fold and stick to make a cone.

4. Smear a small amount of wasabi into this hollow. Cover with a prawn, a strip of cucumber and a strip of avocado.

6. Lastly, fold in the end, if you like, to prevent everything from falling out. Serve with soy sauce and pickled ginger.

TICK FROM MR NICK

Adelaide’s finest supermarkets has an range of signature foods which have Mr Nick’s tick of approval. The Mr Nick’s brand pays tribute to Nick Chapley, the 84-year-old patriarch of the Chapley family. He is a familiar face to regular shoppers at Frewville and Pasadena, the dapper gentleman often spotted overseeing operations at the stores he established and still plays a pivotal role in today. Mr Nick is proud to put his name to a variety of foods, everything from souvlakia to nut butters or the season’s best tomatoes. The house brand is also inspired by the Mediterranean diet of Ikaria, the Greek Island home of Mr Nick, and one of the world’s five Blue Zones where people live long, healthy lives.

MR NICK'S SIGNATURE PRODUCTS

Olive Oil

Mr Nick’s new Extra Virgin Olive Oils are made exclusively for Adelaide’s finest supermarkets with 100 per cent SA olives (Kalamata and Koroneiki varieties) grown in the Adelaide Hills and Murraylands. The labels were created by in-house designer, Bill Giamos.

NEW

Dairy

Tomatoes

The fresh produce department at Frewville and Pasadena now have delicious, locallygrown tomato varieties bearing the Mr Nick’s brand. Check out the ripe, juicy Mr Nick's Finest 2019, Pomodoro Di Nero, Heritage, Heirloom (yellow) and Summer Ripe tomatoes.

NEW

Meat

Mr Nick has been pivotal in getting the recipe just right for the enormously-popular souvlakia (chicken, pork, beef and lamb) and keftedes (meatballs). The classic Greek meat products are best sellers at Frewville and Pasadena.

Mr Nick understands the joys of eating real all-natural butter. Adelaide’s finest supermarket chefs are expert butter makers – look out for containers of their housemade fresh creamy, delicious butter.

Nut butters

Mr Nick’s range of pure nut butters are all made in store – look for the Mr Nick’s label on jars of freshly-ground almond butter, cashew butter and the classic peanut butter.

Bread

Good bread is indeed the ‘staff of life’ and an essential Mr Nick’s product. The freshlybaked artisan breads (panini, organic sourdough, ciabatta and other boutique loaves) and Greek pita varieties which are handmade daily by bakers and pastry chefs at Frewville and Pasadena.

Deli treats

Mr Nick's foods follow the Mediterranean diet. Marinated olives to an authentic Greek recipe, tzatziki and taramasalata, artichokes, marinated mushrooms and golden peppers, pickled octopus and calamari get the thumbs up from Mr Nick.

Coffee

The premium coffee served at Mr Nick’s Kitchen and Coffee Bar is crafted by a special house blend from renowned Adelaide roaster, Tony d’Angelo. Enjoy a cup (or three!) at Frewville or Pasadena or buy a pack to take home.

Take-home foods

Mr Nick’s take-home meals are cooked daily by in-house chefs. The Mediterraneaninspired and well-balanced meals are made with local olive oil, seafood, meat and seasonal vegetables. The range changes all the time which keeps it interesting. Mr Nick’s hot chickens are another easy takeaway food option. They include the new spicy peri peri chicken or free-range chicken with rosemary, onion and pancetta stuffing, among other varieties.