Locale - Issue 8 by The Adelaide Review

FREWVILLE/PASADENA ISSUE#8

JUNE

2019

ADEL AIDESFINEST.COM.AU

  ADELAIDESFINESTSUPERMARKETS

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 OUR WINTER EDITIION 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.

PUBLISHED 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: High Tea at Flowerbar

F E A T U R E

NEW AT MR NICK’S

Mr Nick’s Kitchen and Coffee bar at Frewville and Pasadena will kick off winter with exciting new breakfast and lunch menus.

hef Norman Thanakamonnun and the Mr Nick’s team have created a new offering full of plant-based,

natural, whole food and healthy options. The menus feature a selection of raw and cooked dishes using top-quality produce including organic, free-range meats. “We support local farmers and producers and put our focus on quality, taste, style and season when it comes to the food we serve,” Norman says.

N E W S

breads made from ancient grains and toppings such as hemp spread, feta cheese, avocado, poached egg, hemp seed, walnuts and baby radish. Or try a breakfast bun filled with a smoked bacon chop, KI free range egg, gruyere cheese and spinach. Lunch (at both cafes from 11.30am-3pm) includes hummus and spiced lamb with Turkish bread; chargrilled calamari or a wagyu beef sandwich with crumbed wagyu rump, low GI toast, Japanese barbecue sauce and mayo.

New breakfast dishes (available at both cafes from 7am-3pm) include a super toast selection with various

Gin is in! Pasadena Foodland will celebrate World Gin Day with a Gin and Jazz Afternoon on Sunday, June 9, from 11.30am to 3.30pm.

EVE’S GARDEN COCKTAIL MR NICK’S KITCHEN Mr Nick’s Kitchen at Frewville and Pasadena have all the ontrend superfood latte flavours for winter. A rainbow of latte varieties include turmeric cocoa, turmeric, blue pea flower, beetroot cocoa, beetroot, matcha and activated charcoal. The hot bevvies are ideal for anyone trying to cut back on their coffee intake or just looking to add a shot of colour to winter.

Resident oyster chef Orlando Bagnara has changed up his Eve’s Garden cocktail for winter at Oceanicbar at Pasadena. He uses KI Spirits O’Gin infused with a coastal daisy bush from Kangaroo Island called Olearia which is sometimes known as wild rosemary. Orlando adds kumquats, dried orange discs and rims the glass with citrus powder and nutmeg dust. Fever Tree Indian tonic is the mixer.

Explore your way through the store and sip on South Australia’s best gins while enjoying delicious appetisers at each of the four bars - Oceanicbar, Salumibar, Mr Nick’s Bar and Cheesebar. Live jazz performed by talented musicians will add a spirited vibe on the day. Tickets are $25 per person and include tastings of gin accompanied by gin-spiring snacks. Pasadena serves a gin-tastic range of this classic spirit and bottles of selected Gin will be available to order on the day to take home. Early bird tickets with a “buy two and get a third free” are available until 9pm Thursday, June 6. For enquiries email pasadena.events@adelaidesfinest.com.au

PASADENA FOODLAND WAS AWARDED SA STORE OF THE YEAR (IGA SA RETAILER OF THE YEAR) AT THE RECENT IGA AWARDS OF EXCELLENCE The team also took out awards for Bakery Department of the Year, Produce Department of the Year, Deli Department of the Year and Meat Department of the Year. Foodland Frewville won Customer Service & Experience Award of the year – a back-toback win! Adelaide’s finest supermarkets will compete at the national IGA awards in mid-July.

4 BAKERY

HIGH TEA Dainty sandwiches with delicious fillings, freshly-baked scones slathered with jam and cream and a sneaky glass of Champagne – what’s not to like about high tea! Pasadena Flowerbar introduced High Tea sessions last year and they’re now also available at Frewville. The decadent events are staged in the beautiful surrounds of the Flowerbar with its backdrop of lush greenery and colourful blooms everywhere you look. The menu includes a generous selection of housemade sweet and savoury delights including scones, cakes, tarts, petit fours and finger sandwiches served on classic tiered high tea stands.

TURN UP THE HEAT WINTER IS AN INDUSTRIOUS AND CREATIVE TIME FOR THE BAKERY CREW AT BREADBAR FREWVILLE AND PASADENA.

asadena bakery manager Jackie Zaknic says winter may seem bleak but baked treats can make chilly days just a little more bearable.

“We’re starting to make all those sweet comfort foods from fruit crumbles to puddings and apple pies and our own banana bread which is great with tea or coffee,” she says. Bread is a year-round staple but Jackie says the more densely-textured loaves are ideal, either toasted or fresh, with a bowl of hot soup.

“We bake so much bread just to keep up with the demand in winter,” she says.

Tables are dressed in crisp white cloths with fine china crockery and little posy vases contribute to the overall sense of elegance.

The best soup-friendly breads include Mr Nick’s sourdough, rye, Vienna, pane di casa, ciabatta, baguettes and tiger loaves among others. Pasadena’s Four Grand Mere traditional wood-fired oven will also be producing rustic loaves all winter. In addition to winter desserts and artisan breads, the baking team now creates mouthwatering patisserie items including large cakes, available at the Flowerbar.

Enjoy a glass of sparkling wine and freshly-brewed pots of Adelaide’s finest supermarkets’ own range of artisan teas. 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. You can also enjoy an express tea at Frewville for $15, no booking required.

“We make them here from scratch and the best sellers are the marscarpone cheesecakes, Caprese limoncello cakes, fruit flans and ‘tall’ vanilla or chocolate sponge cakes – they’re all really popular,” Jackie says.

Jackie Zaknic

High Tea bookings are essential ($35 per head). Call Flowerbar Pasadena 8374 5037 or Frewville 8433 0888

R E C I P E

BRITISH RETRO FAVOURITE SOME CLASSICS NEVER GROW OLD.

eef Wellington, which hit its culinary heights in the 70s, remains the ultimate British showstopper dish. The winterthemed luxury roast consists of a beef fillet coated in a pâté and duxelles (finely chopped mushroom mixture) wrapped in puff pastry, baked and then sliced to serve. Beef Wellington is an impressive but timeconsuming dish to prepare and the trick is to get the pastry cooked through but with the meat still pink in the middle. Mr Nick’s Kitchen at Pasadena now offers a delicious Beef Wellington which is made by in-house chefs and can be sliced for a dine-in or take-home meal option. Just add a side of steamed green beans, roasted Brussels sprouts and garlic mash. Chef Camillo Crugnale from Pasadena shares his recipe for Beef Wellington for those who want to cook it at home.

RETRO BEEF WELLINGTON Ingredients: • • • • • • • • • •

2kg beef fillet 250g butter, softened 1 onion, peeled and diced 1 cup sliced fresh field mushrooms 80g black truffle paste Salt and pepper, to taste 500g frozen puff pastry, thawed 1 egg yolk, beaten 1 1/2 cups (300 ml) beef stock 4 tablespoons red wine

Method: 1.

Pre heat oven to 200C. Place beef in a baking dish and spread with 3 tablespoons softened butter. Bake for 10 minutes, or until browned. Remove from dish and allow to cool completely. Reserve the juices. Melt 3 tablespoons butter in a frying pan over medium heat. Fry onion and mushrooms for 5 minutes. Remove from heat and let cool. Mix together black truffle paste and remaining softened butter and season with salt and pepper.

Spread over beef. Top with onion and mushroom mixture.

Roll out the puff pastry dough and place beef in the centre. Roll up and seal all the edges making sure the seams are not too thick.

Place beef in a 23cm x 30-35cm baking dish or on a shallow oven tray, cut a few slits in the top of the dough and brush with egg yolk.

Bake in a hot oven for 10 minutes, then reduce heat to 200C for 18 minutes or until pastry is a rich, golden brown. Set aside and keep warm.

While the beef is cooking, place all reserved juices in a small saucepan over high heat with beef stock and red wine and boil for 10 minutes, or until slightly reduced. Strain and serve with thickly sliced beef.

6 SEAFOOD

MOROCCAN SEAFOOD TAGINE (Serves 4)

Ingredients: • • • • • • •

• • •

• • • • • • • • • • • •

2 tblsp Mr Nick’s olive oil 1 brown onion, finely chopped 2 cloves garlic, chopped ½ tsp ground cumin 1/2 tsp ground ginger ½ tsp ground coriander 1 tblsp harissa (Tunisian hot chilli pepper paste, available in store) 12 SA medium king prawns, peeled 300g fresh black mussels 1 whole blue swimmer crab (cleaned and chopped into 4 pieces) 400g firm white fish (flake or ling) 400g chickpeas 400g can chopped tomato 1 cup fish stock ½ cup white wine ½ tsp sea salt 300g fresh vongole/pipis 120g green peas ¼ bunch fresh chopped parsley 40g toasted slivered almond 250g instant couscous Serve with flat bread (optional)

Method:

MOROCCAN SEAFOOD TAGINE MIDDLE EASTERN AROMATIC SPICES AND THE BEST FRESH SA SEAFOOD COME TOGETHER IN THIS ONE-POT MOROCCAN WINTER TAGINE.

tagine is a large clay pot with a conical lid used in North African cooking and it’s also used to describe the spiced meat or vegetable stew cooked inside the pot.

Chef Norman Thanakamonnun says his recipe uses seafood rather than meat and it doesn’t have to be prepared in an earthenware tagine – a deep saucepan will do the trick. All the ingredients – from the seafood to the fresh spices – are available at Frewville and Pasadena Foodland.

Heat the oil in a deep saucepan over medium heat. Add the onion, stirring for 3 minutes then add garlic, spices and harissa and cook for a further 2 minutes. Add the crab and vongole and cook for 4-5 minutes then add fish, mussels, prawns and chick peas and keep stirring for 2 minutes. Add white wine, tomato and stock and stir for 2 minutes. Season and bring to simmer until vongole shells open, add peas and cook a further 2 to 3 minutes. Remove from the heat, sprinkle with parsley and almonds and serve with couscous.

R E C I P E

Jueyenne Staltari from Pasadena’s Spicebar says a starter spice base for mulled wine includes cloves, star anise, nutmeg and cinnamon sticks. “We have all those basic warm spices which you definitely need and some people also like adding cardamom or ginger and honey,” she says.

Mull it over

COSY UP THIS SEASON WITH A TUMBLER OF AROMATIC SPICY MULLED WINE TO WARD OFF THE WINTER CHILLS.

ulled wine is a timeless, easy-tomake warm beverage whether you’re on the couch in your ugg boots or wanting to impress dinner guests.

“Add red wine, some people add a dash of rum or brandy and a spiral of orange rind and it’s such a delicious drink on a cold night.” Jueyenne says she recommends buying smaller amounts of spice and more often. “If someone wants just 10g of a particular spice, they can have it, that’s the whole premise, that you buy what you need and you don’t have to waste anything.”

EASY MULLED WINE (Serves 6) • • • • • • •

2 cinnamon sticks 2 star anise 1 green cardamom pod (cracked open) 1 whole nutmeg 1 slice fresh ginger 1 orange 1 bottle red wine (or you can use white) • 2 tblsp sugar • Add a dash of brandy (optional)

Method: Zest the orange and then juice it. Add zest and juice and all of the other ingredients to a large pot or a slow-cooker. Heat until steaming hot but do not let it boil. Let the mulled wine simmer on low heat for 15 to 20 minutes before serving. Garnish each glass with orange rind and a cinnamon stick.

8 F E A T U R E

E X O T I C

P R O D U C E

Big flavours from Little Acre A SMALL, FAMILY-RUN BUSINESS IN MCLAREN VALE HAS FOUND A FAITHFUL FOLLOWING FOR ITS PATES AND TERRINES HAND MADE WITH ETHICALLY-SOURCED, LOCAL INGREDIENTS.

im Casey and Kate Doyle from Little Acre Foods get rave reviews for their charcuterie products which are available at Frewville and Pasadena Foodland.

Little Acres’ chicken, duck and mushroom pates are made with local eggs, Fleurieu Milk’s cream, port (abundant in McLaren Vale’s wine region), mushrooms from Woodcroft, figs from a local orchard, Nomad Farm chicken livers and pork from Port Lincoln or a small piggery close to their production kitchen.

* Chicken pate with port jelly and duck pâté with beet jelly are made with ethically-sourced livers. Serve with freshly-baked Mr Nick’s sourdough

“We focus on Fleurieu and SA ingredients but the occasional item isn’t produced locally – such as peppercorns – and we get these from local purveyor Barry Beach who brings in organic pepper from Indonesia,” Jim says.

“Our product labels are designed and printed in SA, too, so supporting local is not just about the ingredients.”

Frewville Foodland Deli and Salumibar manager Chris Fraser says Little Acre pates and terrines are big sellers. “They have a bit of a cult following with our customers, especially at their price point, and people love the packaging with a glass jar you can re-use,” Chris says.

“It was time for a change, and we felt more comfortable starting a food business here than in WA,” he says. Now in their seventh year, Jim says the couple has learnt a great deal but has never compromised on the quality of their products. “As it sounds, it has grown organically, we started off small, and we never set out to sell big volumes,” he says. “Lots of people try to do everything and all at once with not too much success, we didn’t want to do it that way. Our growth has been demand-based not just flooding the market with our products.”

Jim and Kate, who hail from SA, spent a decade living in WA before returning home to start Little Acre Foods in 2013.

* Mushroom pâté with thyme-infused butter. Made with locally-grown Swiss Brown mushrooms, fresh herbs and thyme butter. This is Kate’s favourite with toast and eggs.

*Duck, pork and fig or the pork, walnut and verjus terrine are minced, hand mixed and pressed with local figs or walnuts and verjus. Serve on a wooden board with quality mustard, cornichons and fresh baguette or warm brioche.

9 FRESH PRODUCE

WOW-FACTOR WAGYU IN THE WORLD OF BEEF, IT DOESN’T COME MUCH MORE LUXURIOUS THAN THE HOLY GRAIL OF STEAK – WAGYU.

his prized Japanese-breed beef is buttery, silky, tender, juicy and literally melts on the tongue.

You say tomato… TIRED OF TOMATOES WHICH ARE BIG AND RED BUT TASTELESS?

eading SA grower Emmanuel Cafcakis has the antidote to bland tomatoes found in many of the big supermarkets.

Emmanuel, who has been a grower for more than 30 years, works with his son Jack at their farm at Virginia on the northern Adelaide Plains. His range includes varieties such as Strawberry (small tomato with a strawberry shape); Otello (Spanish-origin black and red, less acidic); Ox Heart (old-school shape, heirloom variety) and Pequino. “With a Pequino, when you eat it, you wait a minute and the taste still lingers in your mouth, I can’t stop eating them!” he says. Emmanuel started travelling overseas about four years ago to seek out different tomato varieties from seed companies. “I don’t want to compete with the massive boys, the growers who supply the huge supermarkets. We want to grow really good tomatoes and lots of different kinds,” he says.

“We pick three times a week, take them to the produce market and they are distributed from there. It is so easy in SA when everything is so close,” Emmanuel says. “We enjoy our relationship with Chapleys and we like all the great things they’re doing at Pasadena and Frewville.

“It means a lot as a grower when you see your product on display or when people tell us our tomatoes taste good. We have a lot of pride in the produce we grow.”

Frewville and Pasadena Foodland both stock wagyu from award-winning beef producer, Diamantina. The wagyu on display at the butchers’ counter includes wagyu rib eye on the bone, T-bone, scotch fillet and porterhouse steak, sausages, patties and a luxury mince. “Wagyu” is a Japanese word referring to all beef cattle. “Wa” means Japanese and “gyu” means cow. And the reason it tastes so good? It’s all about the marbling which is the fat content that appears as thin creamy white streaks evenly distributed through the beef. It’s this fat, which melts at a low temperature, which gives the steak a buttery texture. Butcher James Nickolls from Frewville’s Butchersblock says a growing number of customers are now asking for wagyu. “They know it’s associated with quality and this is a beautiful product,” he says. Frewville Foodland in-house chef Norman Thanakamonnun says wagyu is pricier than conventional steak but it is a richly-flavoured meat so a little goes a long way. He recommends taking the steak out of the fridge about an hour before cooking to allow it to come to room temperature. “Sear it to retain moisture during cooking then chargrill it and put it in the oven to finish it off.”

“Many growers focus on production numbers but the fact is, people go back to tomatoes that taste good. “I take them home to eat so if they’re good enough for my family, they’ll no doubt please others, too.” Cafcakis’s premium-quality tomatoes are grown using the latest hi-tech hydroponics which guarantees a consistent supply of the fruit.

James Nickolls

10 F E A T U R E

Fred Heidt

Enrolments are now open for young people who would like to be part of Team 3 at Youth Inc. The deadline for enrolments is June 30 and the learning program begins in Term 3, on July 23. “We’ve designed an intro program called ‘Pre-3’ for Team 3 with sessions on life, learning and work planned for each Thursday and Friday during Term 2 for anyone who’d like start on their journey with us sooner,” operations manager Kelly Bunyon says.

NEW WAYS TO LEARN YOUTH INC. IS A STUDIO SCHOOL WITH A VISIONARY APPROACH TO EDUCATION BUT PRINCIPAL/DIRECTOR FRED HEIDT SAYS IT’S ALSO “A PLACE WHERE CHANGE HAPPENS”.

he new school design engages young people who have not flourished in a conventional environment. “People often ask what do you get when you get here? Students get a quality learning experience, in a myriad of different ways, but they also learn resilience, wellbeing, positive mental health and we do all this in an integrated way,” Fred says.

“We do want our students to achieve something ... that they didn’t think they could do.” Youth Inc. is now taking enrolments for Team 3 set to begin on July 23. “The full tuition is zero, it is fully free,” Fred says. “We provide everyone with a full scholarship and we value tuition costs at $11,000.” Youth Inc. alumni who have achieved academic excellence and significant personal growth include Alicia Burns who received a Merit certificate, awarded to top students by the SACE Board of SA. As an extension of her Community Studies work, Alicia organised and staged a well-received forum on Newstart allowance inadequacies with 50 attendees and guest speakers. “When Alicia got back from being presented with her Merit certificate at Government

House, all the students broke into spontaneous applause,” Fred says. “It was unexpected and it was lovely of course and there was an obvious benefit … that shared feeling between the students that things can be achieved.” Another student, Tyler, who took a little while to commit to his Youth Inc. experience, was able to create a small business via the school’s Dream Fund established to give students a chance to kickstart their future with a $1000 investment for their entrepreneurial ideas. “Tyler wanted to start up a photography business and he did all the work, pitched his idea to a panel of business advisers like Shark Tank or Dragon’s Den,” Fred says. “He went right through the process and was able to buy a camera and has started a photography business specialising in the music industry. “So, he progressed through the 12 to 15 month learning program and came out on a path as an aspiring photographer.” Fred says these experiences underline Youth Inc’s emphasis on getting an educational qualification while also finding a direction in life.

Email admin@youthinc.org.au or phone 0451 828 080 or 7109 0800. www.youthinc.org

The whole team at Youth Inc. have a genuine respect for young people and enjoy helping students find their strengths and ways to express them. “We offer unconditional belonging here, not huge pressures. We are all standing side by side and we want students to feel welcome and valued,” he says. “Once we’ve established this, we do introduce some expectations - not straight As - but if they are going to be here, then they might as well do something while here, make an effort. “Effort is the real agent of change here, people doing stuff. It’s also about making a positive impact, it’s not ‘all about you’ but about doing something that benefits other people.” Fred says Alicia Burns is a Youth Inc. success story but it goes beyond her academic win.

“It’s definitely about work. We can help generate opportunities such as Tyler’s business, but it’s not all about getting a job,” he says.

“Alicia succeeded not because she got the Merit certificate but because she hosted that forum for 50 people about Newstart and did so well that Bill Shorten asked for a copy of her presentation,” he says.

“It’s also about resilience and well-being, about finding a focus for what kind of life you can you create for yourself.”

“It’s the ‘doing’ part we like to focus on. Alicia is awesome but what she achieved takes effort … and that’s where change happens.”

Annie Heidenreich

P R O F I L E

Annie Heidenreich Visual Merchandiser

CREATIVE WHIZ ANNIE HEIDENREICH SAYS HER WORK MISSION IS TO “MAKE THINGS LOOK BEAUTIFUL” AT FREWVILLE AND PASADENA.

nnie is the visual merchandiser for Adelaide’s finest supermarkets and the talented person behind many of the imaginative displays, arty installations and styling details which set Frewville and Pasadena apart from other supermarkets. “I’m very fortunate to be in a job where I can do all the things I just love. I was essentially hired to make things beautiful,” Annie says. While props and styling can indeed make things look appealing, there’s a lot more to visual merchandising. “It’s also about making sure that traffic stops in the right place to buy things,” she says. “Yes, it’s a supermarket and you know the aisle you need to get your milk but for me there’s also an element of enjoying the actual experience of going shopping. “Primarily my goal is to make shopping something that you really enjoy.”

HEMP: THE LATEST SUPERFOOD Nutrition powerhouse

any of us know that you can wear clothes made of hemp but now you can eat it, too. Hemp joins acai, chia and cacao as a new superfood which packs a powerful nutrition punch. Hemp is rich in protein, fibre and good fats and has a pleasant mild, earthy and nutty flavour. Frewville and Pasadena stores stock a selection of good quality hemp products from tasty spreads to lunchbox snacks, tea, a milk alternative and cold-pressed oil. Hemp products have only recently started appearing on store shelves. Hemp food products were only approved for

Annie says Frewville and Pasadena are retail environments with a difference. “Yes, it’s a retail business so there is product in your face. But it’s not in your face like it is the major supermarkets,” she says.

“It’s about making it an experience that you really love, and you feel emotion about it to get more involved with food and cooking.” Annie has worked at AFS for two years and her influence can be seen in various departments across the two stores. “Some things I do, you don’t even see. One of the first things I did was change all the crates in the fresh produce section from standard white to brown timber because the colour makes the fruit and veg pop,” she says. She helped design the Spicebar’s eyecatching centrepiece at Pasadena with its clever cabinetry and scales suspended from the ceiling. Annie also looks after design details such as the locally-made ceramic plates she sourced from the Jam Factory for the Salumibar. Just like a theatre set designer, Annie has a props room at Pasadena which is packed with everything from vintage crockery to garden gnomes, spray paints, tools, wooden crates and cane baskets. She mainly uses these props to create her talkingpoint window displays at Pasadena which change every three or four weeks.

“We try to keep them topical or interesting and they’re great because they get people to talk,” she says. The window displays are art installations and feature themes you’d expect such as Easter or Mother’s Day or other more whimsical themes from coffee to citrus or eco washing products. “I loved my butcher-themed widow which featured framed pictures of meat. Some people said ‘oh, that’s quite gorgeous’” Annie says. “Ideally I want them to look and say ‘that’s beautiful’ or ‘that makes me think’ or ‘I haven’t seen that product before’”. Annie studied interior decorating, worked as a kitchen designer for five years, was studio manager for a well-known Adelaide home builder and also studied visual merchandising at TAFE. “I don’t know if there’s another visual merchandiser in grocery in SA so that makes my job really quite unique. I just think that I’m really lucky to be here,” she says.

commercial sale in Australia in November 2017 following changes to the Australia New Zealand Food Standards Code.

Heart Bites made with hemp, organic sweeteners and sea salt which are a healthy snack for your lunch box or gym bag.

Hemp seeds are a high source of whole vegetable protein which is great if you are vegan, vegetarian or looking to lower your meat intake.

*Hemple extra virgin hempseed oil from Australia is unrefined and cold pressed with a nutty, buttery flavour. The raw superfood oil can be used in salad dressings, dips, smoothies, pasta sauces, soups and baking.

Hemp food products on offer at Frewville and Pasadena include: *The Health Food Guys in Byron Bay makes a tasty cacao and hemp or maple and hemp spreads and a hemp butter which they say contains more protein per gram than beef. Hemp butter is quite versatile and can be added to sweet or savoury meals, smoothies or toast. * Manitoba Harvest from Canada makes a range of hemp snacks in a variety of flavours. There are sweet and savoury Hemp Heart Toppers to sprinkle on salad, soup, eggs, yoghurt, fruit, or oatmeal; Hemp Hearts (shelled hemp seeds) which are great for smoothies and Hemp

*Ecomil is a European brand which makes an organic, sugar-free hemp drink in a tetra pack. It is a creamy, milk-like drink aimed at the dairy-free market. It contains no lactose and gluten and is made with hemp seeds. *Australian Primary Hemp uses 100 per cent Australian owned and grown hemp sourced from our farmers around Australia. We aim to provide for a range of products including hemp seeds. The fibre is great for gut health as it feeds the correct probiotics into your stomach and keeps your gastrointestinal system regular. This can help improve your immune system, cardiovascular health and blood pressure.

*Pressed Purity hemp seed oil has been dubbed ‘natures most perfectly balanced oil’, due to the fact it contains the perfectly balanced 3:1 ratio of Omega 6 (linoleic) to Omega 3 (alpha-linoleic) essential fatty acids, determined to be the optimum requirement for long term healthy human nutrition. In addition, it also contains smaller amounts of 3 other polyunsaturated fatty acids in gammalinolenic acid (GLA), Oleic acid and stearidonic acid.

Perfectly

F E A T U R E

imperfect RESTAURANTS LED THE TREND OF SERVING FOOD ON RUSTIC, HANDMADE DISHES INSTEAD OF THE CLASSIC, CLEAN-LINED WHITE PORCELAIN PLATES.

t’s catching on at home, too, as we embrace tableware with more earthy textures, patterns and colours.

Wonki Ware is a range of on-trend, handcrafted pottery dinnerware from South Africa which is now available at Frewville and Pasadena. Julie Smith from the Variety department at Frewville and Carol Fahy from Pasadena say Wonki Ware items not only look stylish and contemporary but the company has an inspiring back story. This artisan pottery business was established by Di Marshall, an Australian living in South Africa. She started a pottery studio in the small town of George about 20 years ago as a hobby while her kids were at school and it soon became a community hub. These days, Wonki Ware employs, trains and supports people from the local community, especially those from disadvantaged backgrounds. The employees have become skilled artisans and the items are made entirely by hand from the mixing of the clay to the final, glazed product. Because each piece is as individual as a fingerprint, no two pieces will ever be the same.

Julie Smith is a buyer for Frewville and Pasadena’s Variety department. She sources the popular and ever-growing range of dinner, kitchen and homewares on offer at each store:

We have more eco-friendly, café-style coffee cups, runners and aprons with an earthy, linen look and 100 per cent biodegradable jute fibre shopping bags. We’re always trying to buy environmentally-friendly, sustainable products, we always gravitate towards that.”

“We try to change things up and add new items so there’s always a good variety, as the department name suggests, and shoppers can always be stimulated by our range. Blue is always popular in homewares but this season brings a lot of greys and greens and a more rustic look rather than the formal setting.

Julie Smith

Salvatore Pepe

R E C I P E

GRAB WINTER BY THE TAIL

xtail was once written off as a cheap, chewy or fatty cut but in recent years it has made a comeback as we recognise the potential of these so-called secondary meat cuts.

Chef Salvatore Pepe puts oxtail centre stage in a hearty winter dish from Rome called coda alla vaccinara. The peasant style dish has an interesting history. Its origins lie in Rome’s Testaccio district where the slaughterhouses were located and the butchers were called “vaccinari”. The butchers were often paid in offal which they would then sell on to the local trattorias where the cooks would create flavoursome dishes using these cheaper cuts. Oxtail (the “coda” in the dish’s name) is a fatty and tough cut of meat and it does need to be slow cooked at a low temperature to bring out the best flavour and texture. After braising for a few hours, it transforms into a flavoursome and meltingly tender meat. Salvatore’s recipe for coda alla vaccinara involves adding bitter cocoa, raisins, pine nuts and spices to add richness and complexity to the dish.

CODA ALLA VACCINARA ROMAN OXTAIL STEW (Serves 4)

Ingredients: • • • • • • • • • • • • •

1.2 kg oxtail on the bone 2 celery sticks 2 carrots 2 small brown onions 300 g peeled tomatoes 2 bay leaves 2 glasses white wine Plain or corn flour Olive oil Salt to taste 1 tblsp pine nuts 1 tblsp sultanas 1 tspn dark cocoa

Method: Chop the carrots, celery and onions into small cubes and fry with a little oil over medium heat for about 6 minutes until softened. Add the tomato, wine and bay leaves. Transfer to baking tray. Meanwhile dust the oxtail in the flour and fry in oil on low heat for a minute each side. Add to the tray, sprinkle over the cocoa, sultanas and pine nuts. Season with salt and cover the tray with baking paper and alfoil tightly. Place in the oven at 170C for about 2.5 hours or until tender. Serve with mashed potatoes or soft polenta.

DAVID RIDGE WINE MATCHES The winter months bring delicious opportunities for snuggling up with slow-cooked comfort foods and warming red wines. Wine expert David Ridge says big, rich, blockbuster reds are popular but these wines are not always the best choice for winter-warmer dishes. We asked David to suggest a red wine to match chef Salvatore Pepe’s classic Italian meatbased dishes – and here’s what he found. His chosen wines are featured on the wine list at Mr Nick’s Kitchen at Frewville and Pasadena and are available to buy online at www. mrnickswines.com.au

WINE MATCH 2017 Pike & Joyce Pinot Noir (Adelaide Hills) No worries that you can almost see through most Pinot wines. Colour ain’t power. Pinot Noir is so beloved as almost an all-rounder red for dishes deep and dark and light, or light and lively, because it has this internal power that copes with the feel and textures of a dish, but also lifts things up with Pinot’s natural zip. This lovely Burgundy-styled wine from the Adelaide Hills has all the complexity to handle a braise of oxtail, even here with the complications and slight sweetness added by the presence of chocolate and sultanas, as it’s also a red that’s light on its feet, with a lively and savoury finish.

14 F E A T U R E

We asked our star chefs from Frewville and Pasadena for their favourite mashed vegetables.

SALVATORE PEPE Says he is partial to a celeriac and potato mash, particularly as an accompaniment to beef. “The nutty, mild celery flavour of the celeriac elevates the mash into something more special”.

Mash up

SOOTHE THE WINTER BLUES WITH ONE OF THIS SEASON’S ALL-TIME FAVOURITE COMFORT FOODS – CREAMY, FLUFFY MASHED POTATO.

his easy crowd-pleaser can be a simple or as decadent as you like. A basic potato mash with a dob of butter is an easy weeknight accompaniment to meat or fish. Or add a drizzle of truffle oil or creamy blue cheese for a more glam dinner party mash. Other easy ways to liven up a humble potato mash include a hit of horseradish or seeded mustard or the sweetness of roasted garlic. Frewville’s fresh produce manager Campbell Wilson says there is virtually an A-Z of locallygrown potatoes ideal for mashing. Some include Desiree (bright pink skins and ivorycoloured flesh) to Kestrel (purple-dotted white flesh) and Purple Congo (dark pink/purple skin

and purple flesh); Dutch Cream (oval, yellow flesh) or the very ‘mashable’ Spud Lite which has 25 per cent less carbohydrate than an average potato. Traditionally, the best mashed potato is made from floury potatoes although some mash masters think waxy potatoes give a better, smoother mash. If you’re after a fluffy texture, choose floury potatoes.

NORMAN THANAKAMONNUN Says he also like celeriac and potato mash and he adds smoked bacon. “I also like charred cauliflower and chickpea mash with fresh ricotta.”

Campbell says potato is king but winter brings a variety of vegetables with mashing potential from celeriac to carrot, parsnip, turnip, cauliflower, pumpkin, green peas or gold, red, purple and white sweet potatoes (which are technically not potatoes but root vegetables).

CAMILLO CRUGNALE Is fond of parsnip mash or puree with lamb or goat. “I mix parsnip and potato with fish and chicken dishes”.

R E C I P E S

RISOTTO ALLA MILANESE SAFFRON RISOTTO (Serves 4)

Ingredients: • • • • • • •

120g butter 2 litres vegetable stock (hot) 400g Carnaroli rice 60g Parmigiano Reggiano cheese, grated Brown onion, finely chopped 1g saffron threads salt to taste

Method: Vegetable stock In a small pot, combine one celery stick, one carrot, ½ brown onion and some parsley stalks with 2 lires of water. Bring to the boil and simmer for 5 mins.

ITALIAN LOW AND SLOW BRAISING IS TO WINTER WHAT BARBECUING IS TO SUMMER. WHEN THE TEMPERATURE DROPS, WE START TO CRAVE FOOD WHICH IS SLOW COOKED AND FULL OF FLAVOUR. Chef Salvatore Pepe says winter warmers don’t get any better than the classic Italian comfort-food dish, osso buco. Osso buco means “bone with a hole” and is traditionally made with veal or beef shanks. The best-known version of this dish is from Milan where it is usually served with saffron risotto and gremolata which is a mixture of finely-grated lemon peel, parsley and garlic. Salvatore shares his tried-and-true recipe for ossobuco with all the ingredients available at Frewville and Pasadena Foodland.

OSSO BUCO ALLA MILANESE (Serves 4)

Ingredients: • • • • • • • • • •

Risotto Soak the saffron in 2 tablespoons of cold water. Place onion with half of the butter in a saucepan and cook, stirring, over moderate heat. When slightly browned, add rice and stir over low heat until translucent. Add stock one ladle at a time and continue stirring, gradually adding more stock as it is absorbed by the rice. When rice is ready (approx. 18 mins), remove from the stove, add the saffron, cheese and remaining butter, stir well, add more stock if needed to achieve a loose, creamy consistency (risotto should run to one side if you tip the plate on an angle) and serve immediately.

4 beef osso buco shanks 30ml thick each 2 celery sticks 2 carrots 2 brown onions 300g peeled tomatoes 2 bay leaves 2 glasses white wine A little plain or corn flour Olive oil Salt

For the gremolata • 2 cloves garlic • ½ bunch Italian parsley • ½ lemon rind • Finely chop all together and sprinkle over the osso bucco just before serving.

Method: Chop the carrots, celery and onions in to small cubes and fry with a little oil, stirring for 5-6 minutes over medium heat until softened. Place in a large oven tray. Dust the osso bucco with flour and fry each piece in oil on low heat for a minute each side. Place in the tray with the vegetables. Add the tomato, wine and bay leaves, season with salt and cover the tray tightly with baking paper and alfoil. Place in pre-heated oven at 170c for 2.5 hours. Serve with the risotto.

WINE MATCH By David Ridge

2016 Coriole Barbera (McLaren Vale) It wouldn’t be telling you anything new, that Osso Bucco is a pretty rich dish, right? So a pretty big rich wine is the natural match, yes? Well … not necessarily a rich, rich wine. No, instead try this north Italian red variety, grown here by early devotees of the Italians, Coriole. Barbera is a semi-rich red with lovely, dark plummy fruits, but also a nice zingy, “up” and savoury palate that will handle – indeed complement – that richness. It also provides some cut through the oiliness of the dish. The grape is important in the northeast of Italy, and would be the frequent accompaniment for exactly this dish in those parts. Exactly what the dottore ordered.

NEWS

FREWVILLE INTO THE FUTURE There are big, bold plans in the pipeline for the award-winning Frewville Foodland. Founder Nick Chapley shares his vision for the supermarket which has become a much-loved community hub:

Thank you for supporting our family business and making Adelaide’s finest supermarket - Frewville Foodland - the success it has become. The inspiration for everything that we do has always been about exceeding our valued customers’ expectations and to create employment opportunities for South Australians. We would like to share with you some exciting developments that will occur as Frewville Foodland evolves.

STAGE 1 PLANS To cater for the increased number of customers shopping at Frewville Foodland, we aim to construct 100 new parking spaces. Subject to the relevant approvals, we anticipate these extra car spaces will be available by mid-2019. Due to its popularity, Mr Nick’s Kitchen & Coffee Bar will be expanded and incorporated into the store. Our team of experienced chefs will continue to innovate by introducing new meal options for dining in-store or to take home.

We are also looking to improve our Flowerbar which will evolve over time to include a mezzanine Day Spa with a hospitality theme. The new space will serve High Tea, refreshments and light meals in a stylish, relaxing setting. The majority of works will be carried out during non-trading hours to minimise inconvenience to customers.

INTO THE FUTURE We have big and ambitious plans in store for the transformation of the award-winning Frewville Foodland. The store will be expanded and refurbished in keeping with the themes and flavours of our other world-class supermarket, Pasadena Foodland. Our aim is, as it has always been, to create a traditional marketplace environment defined by quality food precincts. We want both our stores to continue responding to the community’s changing culinary needs so we can keep offering a shopping experience like no other. We’re inspired by the idea of creating community precincts which are welcoming and engaging so our stores become places where your everyday shopping visit takes on a social aspect and brings a real sense of belonging.

Further improvements at Frewville will include a new Spicebar, Oceanicbar as well as a Frenchinspired patisserie with all departments to be expanded. The highlight will be an all-new concept for Mr Nick’s Kitchen & Coffee Bar with extraordinary dining choices to explore and enjoy. Mr Nick’s will be adding new menus and concepts to showcase local and international cuisines. This is all about improving product choices, quality and service standards. Importantly, we will be creating up to 80 new employment opportunities for South Australians.