Locale Issue 9 by The Adelaide Review

FREWVILLE/PASADENA ISSUE#9

SEPTEMBER

2019

ADEL AIDESFINEST.COM.AU

  ADELAIDESFINESTSUPERMARKETS

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I N F O R M A T I O N

DEPARTMENTS Asian Grocer Breadbar Butcher’s Block Cheesebar Dairy & Frozen Flowerbar Fresh Produce Grocery

Health & Beauty Mr Nick's Kitchen Organics Salumibar Seafood Spicebar Wellbeing Online

Youth Inc Big Table

OUR STORY

WELCOME TO OUR SPRING 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: Youth Inc at Flowerbar

F E A T U R E

N E W S

More than a menu: the ‘why’ of great food

eadership guru Simon Sinek’s first book titled Start With Why urged business owners to think about the “why” behind what they do. Sinek suggests that people always start by explaining what they do and how they do it but they should begin with why they do it.

“At its very core, we build relationships with our producers and growers through trust and respect and we realise to create the ‘greatest show’, we need to get close and recognise the passion and distinctiveness of all these amazing local businesses.”

This idea resonates with Adelaide’s finest supermarkets director Spero Chapley who takes inspiration from the “why” for everything he and his team set out to achieve at AFS.

Chapley says his team routinely visits the suppliers at their premises or farms. “We kick the dirt with them and get a real sharing and exchanging of stories and knowledge.”

This includes the ethos behind the menus and food offerings at Mr Nick’s at Frewville and Pasadena, and the various other eateries and bars.

The seasonally-driven, locally-focused menus at Foodland Frewville and Pasadena are the way to reflect this vision and to tell the stories behind the dishes.

“Our food and beverages are fundamentally our soul on a plate,” Chapley says. “We want our stores to be a platform, a stage, to support, encourage and showcase our ‘best of the best’ products, food, brands, growers, farmers and suppliers.

“We want to connect the dots in a way that has meaning and purpose,” Spero Chapley says. “Our menu is a conduit between our customers and producers and creates a real market vibe. It also helps create a social setting for everyone to enjoy where people, names, sounds, smells, beauty, everything connects you to your community…with something on, something different, something happening every day.”

TAKE A MOMENT

PEEL AND TONIC Orlando Bagnara from Oceanicbar at Foodland Pasadena is making his own range of Peel & Tonic dehydrated fruits.

Indulge yourself at Frewville Foodland's Day Spa corner – take a breather, enjoy a little pampering and learn about locally-made beauty products. OrganiQ, created by Sally Lydia Paech, with all-natural products inspired by Kangaroo Island ingredients or Belinda Vitagliano’s The Little Vintage Body with handcrafted vegan, chemical-free and plant-based skincare products. Visit Frewille Flowerbar for further information.

These include blood oranges, mandarins, limes, lemon, tangelo, apples and persimmons with more seasonal varieties to come – ideal for garnishing cocktails, cake decorating, infusing water or tea and they make a great addition to cheeseboards. Orlando uses Australian-grown fruits dried in a commercial dehydrator. The process preserves the fruit’s natural colour, flavour and nutrients with no added colours, sugars, preservatives or additives. Orlando’s Peel & Tonic fruits are available at Cheesebar at Pasadena and Cheesebar/ Salumibar at Frewville.

FOR THE LOVE OF CHEESE Antonio Giardina and the friendly team at Frewville and Pasadena Cheesebar have created even more great reasons to spend some time at this popular section.

SEAFOOD NIGHT The best of SA seafood and Mr Nick’s warm hospitality are on show on Thursday nights when the kitchen team serves up spectacular seafood towers for $50 (serves two people) which are generously heaped with prawns, oysters, bugs, fish, calamari and more. The menu also offers appetisers ($9) including southern fried calamari, chargrilled octopus, crispy whitebait, a mussel pot or half a dozen natural oysters. Main courses ($20) include line-caught King George whiting, flathead or garfish with crispy potatoes and salad. Or try a chargilled whole fish with garlic and lime butter, potatoes and salad. A panfried Atlantic salmon is served with a chickpea, cauliflower and Indian masala or choose a Greek-inspired prawn saganaki pot with rice. Kids 12 years and under can enjoy fish and chips for $10. Seafood Night | Pasadena | Thursday Evenings | 5:30pm – 8pm For enquiries email pasadena.events@adelaidesfinest.com.au or book by phoning 8490 3025

Cheese lovers can create their own platter with three cheeses, three meats from Salumibar, crackers, fruit and nut garnish with a glass of boutique wine ($16). Or simply choose some cheese from the selection to enjoy with wine or a craft gin from the extensive list. Try the locally-crafted Never Never Distilling Co.’s Juniper Freak gin mixed with thyme, dehydrated blood orange, pink peppercorns and Indian tonic water.

4 F E A T U R E

Y O U T H

I N C

Jacob had originally wanted to start a photography-related business but found it wasn’t a viable idea so he went back to the drawing board and came up with the idea of cleaning gutters.

DREAM BIG M

otivated Youth Inc. student Luke Pearce has kickstarted his own start-up business with help from the organisation’s Dream Fund.

The Dream Fund was established to give Youth Inc. students a chance to pursue their future dreams. Interested sponsors contribute $1000 to help students with start-up business plans, enterprising ideas or further education and training. Students apply for the funding and go through 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.

“I’m working it all out at the moment, how I’ll approach it, but it’s a service people really need and either don’t want to do or can’t do themselves,” he says.

Dream Fund recipients work w ith business trainer Colin Cameron to learn skills as part of a Certificate 3 in Microbusiness Operations.

“I love working with the students and my role is really unpacking how to make their ideas come to life so we spend a lot of time refining that initial business idea,” Colin says. Another Youth Inc. student, Jacob White, who is 21, is working on his own micro business idea which he hopes to pitch to the Dream Fund.

Luke, who is 25 years old, has completed his SACE and is now running his own mobile car wash business. The Dream Fund has provided Luke with all the necessary equipment and materials for the venture. He says the car wash is a great fit for his strong work ethic and passion for pristine cars. Luke is not afraid to use a bit of elbow grease and can wash and polish cars wherever the service is needed. He also sets up in the carpark at Foodland Frewville or Pasadena.

“I need to get my drivers’ licence, work out the equipment I need, and I hope to make a proposal for the Dream Fund. “I am still into photography but it is hard without that specific qualification and it is expensive to get started so I will do something more viable, make some money and be able to contemplate photography down the track.”

Youth Inc.’s Dream Fund is a tangible way to create local change and invest in the future of young South Australians. Previous recipients have used the funds in a variety of enterprising ways. One student bought equipment and supplies to start a doggy daycare venture while another was able to attend interstate leadership camps for Girls’ Brigade. The fund also helped a student undertake Responsible Service of Alcohol (RSA) certificate allowing her to seek work in the hospitality industry.

“It’s an eco friendly car wash, and it’s waterless, which means I don’t need to link into a water source wherever I’m cleaning the car,” Luke says.

Luke Pearce

Youth Inc. principal/director Fred Heidt says Luke was able to refine his mobile car wash business

“It’s an eco friendly car wash, and it’s waterless, which means I don’t need to link into a water source wherever I’m cleaning the car.”

from an idea to an operation. “Luke’s clarity of direction with his business concept is good evidence that the Dream Fund contribution really was a sound investment in his future,” Fred says.

BIG TABLE SESSION

the concept stems from chairman and founder Spero Chapley’s memories of growing up.

Every Thursday at lunch time, the entire Youth Inc. community bands together for a lively Big Table session.

“Spero’s family had a big table in their house on the island of Ikaria in Greece and, the story goes, that itinerant workers, fruit pickers or anyone else, family or friend, would sit at the table and partake in what was on the stove, as equals,” Youth Inc. principal/director Fred Heidt says.

Somebody cooks a big pot of food, students find a place at the table, lunch bowls are filled and stories are shared. The mood is warm, relaxed and inclusive as students deliver weekly ‘shout outs’ , thankyous and encouraging words to their peers, teachers and mentors. The Big Table sessions are a central and muchloved part of the Youth Inc. experience and

“And that’s a powerful metaphor for us, because we are engaging with young people and we genuinely want to get around the table as peers on that equal basis.” Fred says this approach of sitting in a circle as peers to decide matters is part of traditional cultures from around the world and throughout history.

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

“When I ask, “Well Mr. Nick, what’s the most important thing for you in respect of what we’re doing here?” and he would then refer to his own experience and say “whatever you do, just work really hard.”

“ I think by virtue of the gathering together, people can engage more meaningfully and participate in that decision making so it’s a peermanaged situation, not a hierarchical one ”.

“Mr Nick still describes himself as a grocer, you know, that’s his identity. Forget all about the scale of the business, and whatever else, he’s fundamentally still a grocer.

Fred says Spero’s father Nicholas “Mr Nick” Chapley is occasionally a special guest at the Big Table sessions.

“And we love him even more when he talks about having a passion for retail, and therefore a passion for anything.

“We invite Mr Nick in here. He loves it. He talks one-to-one with the students, like he would anyone else, as he does with customers in his supermarkets, “ Fred says.

I think the whole family DNA kind of finds its way here, which is really cool.”

5 F E A T U R E

Y O U T H

I N C

Jason Pridham, Tessa Dominy & Josh Forrest

COVER STORY

FLOWERBAR POWERED BY YOUTH INC. T rain commuters and city workers who shop at Flowerbar in the Adelaide Railway Station are doing more than simply buying beautiful blooms.

Flowerbar is a pop-up florist staffed by Youth Inc. students and has a focus on delivering high-quality flowers with minimal waste.

The real aim of this visionary social enterprise is to offer students paid work while they are studying at Youth Inc. This on-the-job learning also forms part of their SACE or VET requirements. Youth Inc. students Jack, Jason, Janaya, Josh and Jess operate the pop-up from Monday to Friday, from 11am to 6pm, under the guidance of professional florist, Tessa Dominy. “By shopping with us you are really supporting the blend of education and work opportunities for our awesome students,” Tessa says. The Flowerbar stall includes a variety of freshly-cut and creative flower arrangements, bouquets, plants and hand-designed cards and gifts. Youth Inc. deputy principal Kelly Bunyon said students had helped manage every aspect of the business development and this work helped them complete a nationally-accredited Certificate III in Business.

Youth Inc is an innovative studio school based in the heart of Adelaide’s 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 that is for sure 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 supports students to develop the mindset, skills and positive sense of identity that will help them get where they want to go. Students get involved in projectbased learning with hands on, immersive and real-world learning opportunities.

youthinc.org.au

JOSH FORREST

JASON PRIDHAM

“I came to Youth Inc. because I hoped to get into a stable job. Before Flowerbar, I only had volunteer work. I spent the last four and a half years with job searches and three TAFE courses but they didn’t get me any work. I enjoy the Youth Inc. approach project-based learning. We work on a big project that covers the entire term, The Dream Project, which is basically something you always wanted to do. It’s the equivalent of a Year 12 research project and works towards the SACE. I want to get into horticulture, I’m interested in botanical things, so I’m planning on re-doing and re-designing the courtyard at Youth Inc. in Hindley St. Working here at Flowerbar is a good thing for me as I’d love to get a job at a nursery if someone is hiring. “

“Flowerbar serves a real purpose. Most of us have been stuck in that paradox of the unskilled job seeker – you need experience to get work but you need the work to get that experience. I’ve enjoyed my time at Youth Inc. and have just finished the Dream Project. I found an old electric guitar in the basement and I repaired and modified it with wiring, soldering, strings, the whole thing. I enjoy learning about how things work, I’ve got a real interest in that hands-on work, so I’m hoping I’ll get a job eventually where I can use these skills.”

6 OCEANICBAR

New product: Orlando loves adding intense little bursts of flavour to his shellfish creations by using Peninsula Larder’s Australian-made flavour pearls. The gourmet garnish pearls (gluten free, dairy free and vegan) are available in flavours such as shallot and white balsamic vinegar; truffled honey; lemon and black pepper; tangerine; yuzu (Japanese lime); ginger and sansho pepper and lemon myrtle. Foodland Pasadena and Frewville stock a great range of Peninsula Larder Flavour Pearls which you can find at both Cheesebars and Oceanicbar (Pasadena).

Be shellfish this Spring

Hervey Bay scallop with San Jose chorizo floss

SPRING SUNSHINE BRINGS CRAVINGS FOR THE BEST AUSSIE SHELLFISH FROM SEA-FRESH LOCAL OYSTERS TO PLUMP, TENDER SCALLOPS.

ceanicbar at Pasadena is the destination for sustainably-sourced shellfish which can be enjoyed in store with a glass of SA wine or craft gin cocktail. The shopping can wait!

The Oceanicbar serves Smoky Bay oysters harvested by James Boylan on the Eyre Peninsula which are known for their balanced seaweed sweetness and salty zing, with a long lingering aftertaste.

Orlando Bagnara at Oceanicbar serves the oysters in a variety of ways from natural to the classic Kilpatrick and a menu of restaurantquality creations. This spring, try Orlando’s Mister Miyagi oyster with Japanese-inspired flavours – and an array of

textures – blending to create a sea-fresh, sweet, punchy and spicy experience. The oyster is enhanced by just the right amounts of wasabi olive oil, sweet ginger vinegar, tobiko caviar (flying fish roe), wasabi mayo, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and is finished with Orlando’s own black squid ink tapioca cracker. Look out for Smoky Bay’s jumbo oysters which are big, meaty delights and are 4 to 5 years in age (limited availability). Oceanicbar also puts the spotlight on the famous Hervey Bay scallops from Queensland which are served grilled in the shell. Orlando has a new scallop on the menu with a spring-inspired pea and mint pesto, locally-sourced aged San Jose chorizo floss, Peninsula Larder lemon and black pepper flavoured pearls, crispy kale and a sliver of preserved lemon rind.

What is floss? The chorizo floss Orlando uses for his spring scallop is made using San Jose Smallgoods’ aged chorizo which is available at Salumibar (both stores). “I dice the sausage and crisp it in the oven and then finely chop it. When preparing an order, I grill it for a quick minute or so before serving,” Orlando says.

7 SALUMIBAR

Supplier profile: smallgoods DO YOU KNOW THE WAY TO SAN JOSE?

ome of Australia’s best-tasting and most award-winning artisan smallgoods are made right here in Adelaide by celebrated charcutier, Jose Coutinho.

The Portuguese-born producer owns San Jose Smallgoods at Newton where he creates a wide range of salumi and charcuterie inspired by the flavours of Italy, Spain, Portugal and France. Adelaide’s finest supermarkets is a supporter of San Jose’s artisan products which are available at Frewville and Pasadena. The boutique smallgoods company is a good fit for the AFS ethos of sourcing the best locallymade foods from SA suppliers. Jose Coutinho’s loyal following and countless awards are a direct result of his refusal to compromise on quality. This begins with the great relationships he has built with SA farmers who supply him directly with humanely-raised, female, heritage pork (Black Berkshire). All the pork is then de-boned, trimmed, salted, spiced, cured and matured on the San Jose premises at Newton. It is all done by hand and never leaves the watchful eye of Jose. He uses all the traditional “slow” European techniques and manages to achieve authentic flavours without the need for any artificial flavours, added nitrates, preservatives or fillers.

The range is extensive so here is a teaser of a few San Jose stars: ɅɅ Aged pancetta is Italian-style cured pork belly. Once mature, this product takes on a sweet, creamy flavour with a perfect balance between lean meat and fat. Enjoy it thinly sliced or hand cut into little strips. Sprinkle with some freshlyground black pepper or chilli flakes and eat with crusty wood oven bread from Pasadena. ɅɅ French saucisson sec are French salami sausages in natural casings and air dried with “bloom” (white mould) until fully mature. Made with fresh pork meat, herbs and spices including French four spice and provincial herbs. Try thinly-sliced on a Mr Nick’s baguette. ɅɅ Nduja is a southern Italian-style, fiery spreadable salami. This style originates from the Marche region of central Italy and is not quite as fiery as the southern Calabrese-style nduja with 80 per cent chilli for preservation. Use in cooking or simply as a spread on crusty bread.

A tasting plate at Salumibar Frewville or Pasadena is a great way to taste San Jose products. The meats also feature in freshlymade panini rolls or take-away a selection for your next platter to share with friends.

ɅɅ Spanish-style duck breast prosciutto is a boutique product made with Australian duck breast which is salt cured and spiced with natural herbs. ɅɅ Fresh chorizo is made with 100 per cent pork and the best quality Spanish pimento which has been smoked over wood fires for several weeks and stone milled, passing through eight differentsized mills until it is superfine. The sausage itself is juicy, full of flavour and produces wonderful oils and juices that can create a base for paella, beans or other dishes

ɅɅ Murcela Blood Sausage or Black Chorizo is a traditional Spanish and Portuguese-style blood sausage with an Argentinian twist. It took Jose years to perfect and is based on his personal childhood food experiences. It contains no offal, just pure SA pork, with fresh pork blood added to it. The recipe includes the mandatory red onions but, beyond this, it is delicate in flavour with a mix of spices, herbs and seeds. Slice into discs and cook for a few minutes in a frypan or the sausage can even be cooked on a barbecue. Add to paella, casseroles, beans, serve with steak or with seafood, particularly scallops or oysters.

8 F E A T U R E

R E C I P E

Camillo Crugnale

SPRING BAKE Spring cooking awakens your tastebuds after winter’s heavy, rich foods. It’s the time when we crave lighter, brighter, fresh flavours and this also applies to seasonal baking. Chef Camillo Crugnale says his favourite springtime cake is a very pretty creation made with locally-grown pistachios and almonds, seasonal citrus and fruity, floral flavours. “I love baking this cake as a gift for my loved ones, particularly my mum, wife and daughter,” Camillo says. “It’s not a difficult cake to make but it looks impressive and perfect for spring with fresh rose petals and pistachios scattered on top”. All the ingredients including nuts, fruit, spices, dairy, dry goods and flowers are available in store at Frewville and Pasadena Foodland.

WINE MATCH

PISTACHIO AND ALMOND NUT CAKE WITH ORANGE AND ROSE GOAT CURD FROSTING

Prosecco is the perfect spring tipple. The Italian sparkling white wine is light, fresh and vibrant which makes it ideal for Spring’s brighter weather The wine list at Mr Nick’s at Frewvillle and Pasadena features La Prova Prosecco from winemaker Sam Scott who is based in the Adelaide Hills.

(Serves 8) Ingredients • 100g softened unsalted butter, plus extra for greasing the tin • Plain flour, for dusting • 250g coconut sugar • 200g almonds, very finely chopped • 100g pistachio nuts, finely-chopped, plus extra, coarsely chopped to serve • Seeds from 8 cardamom pods (1/2 tsp seeds), crushed with a mortar and pestle • 5 eggs • 5g orange zest • 150g (1 1/4 cups) almond meal • 1/2 tsp baking powder • 150g strained plain yoghurt, well stirred • 16 rose petals and 6 small roses, to serve Orange and rose goat curd frosting: • 100g (1/4 cup) pure icing sugar, sifted • Juice of 1 orange • Few drops of rosewater and orange flower essence • 100g goat curd

Method

1. Butter and flour a 22cm diameter cake tin and line the base with baking paper. Preheat oven to 165C. 2. Beat room-temperature butter and coconut sugar in an electric mixer until pale (8 minutes). Stir in nuts and cardamom seeds then, on slow speed, add eggs one at a time, beating slowly and well after each egg. Fold in the almond meal, orange zest and baking powder, then fold in strained yoghurt.

This refreshing, flavour-packed Prosecco displays all the hallmarks of citrus blossom, apple and melon with a chalky minerality. Sam Scott has sourced great fruit from the King Valley and no shortcuts have been taken in the winemaking with a slow, cool ferment retaining great flavour and varietal character.

3. Spoon batter into pre-prepared tin and bake until a skewer comes out clean, about 1 1/2 hours. Cool in tin 25 minutes.

5. Meanwhile, for orange and rose goat curd frosting, combine the pure icing sugar, orange juice and rosewater and orange flower essence. Add the goat curd and fold in well.

4. Carefully turn out onto a platter, then invert onto a wire rack so the original top is facing up. Cool completely.

6. Transfer cake to a plate, drizzle with icing. Serve topped with rose petals, roses and pistachio nuts.

9 BREADBAR

Spelt Right

BAKER GIUSEPPE NASTI FROM PASADENA FOODLAND USES THE ANCIENT GRAIN SPELT TO MAKE AN EASY PIZZA BREAD DOUGH WITH A LIGHT TEXTURE AND PLENTY OF FLAVOUR.

“

I have been playing around with this dough for a while and I’m really happy with it now,” he says.

“Spelt is a great ingredient to use and it creates a nice airy crumb and all the flavour of wholegrain flour but without the denseness.”

Spelt is related to wheat and contains gluten but many people find it easier to digest than wheat. It has a nutty flavour and can be used in any recipes that call for all-purpose flour. Giuseppe says he favours simple toppings for his pizza bread and sources every ingredient (cheese, meats and flavourings) in-house before baking the dough in the store’s Four Grand Mere traditional wood-fired oven.

Fabio Primavera

CUTTING EDGE VEG

FIVE HOT PIZZA BREAD TOPPINGS ɅɅ Fresh tomato, buffalo mozzarella, basil and some lemon myrtle powder to give it an Aussie twist. ɅɅ Beetroot, goat cheese, pumpkin and balsamic vinegar.

SAY HELLO TO FABIO PRIMAVERA WHO SLICES, DICES, CUTS, CHOPS AND JULIENNES AN ARRAY OF SEASONAL PRODUCE AT FREWVILLE'S VEGETABLE BUTCHERY.

ɅɅ Ham, mushroom and Swiss cheese. ɅɅ Hot cacciatore Italian salami, smoked scamorza (stretched-curd cheese), fried eggplant and oregano. ɅɅ Nduja (spreadable salami), Napoli tomato sauce, red onion and burrata ( fresh Italian cheese).

Giuseppe Nasti

WHOLEMEAL SPELT DOUGH

Ingredients

• • • • • •

900g Caputo Red “00” flour 100g wholemeal spelt flour 2g dry yeast 10g sugar 20g salt 30g olive oil

Method

1. Combine all ingredients except for the salt. Mix for 5 to 10 minutes. Rest the mixture for 10 minutes. Add salt and mix for a further 10 minutes. Put the mixture in the fridge for two days. After the 2 days of refrigeration, the dough needs to reach room temperature before you roll it on a baking tray. Prove it (leave it to rise) until it doubles in size. 2. Bake at 230C for about 15 to 20 minutes with your favourite toppings.

abio, who hails from Rome, says he loves the vegetable butchery concept which takes the hard work out of meal preparation for busy home cooks.

“We select all the top-quality vegetables, we clean them, do all the prep work and present them in a tray so customers can take them home, all ready to cook,” he says. Vegetable “butcheries” are a growing trend in the UK as a direct response to the rise of vegetarians, vegans and plant-based diets. The idea has also been embraced by time-poor people who want to eat vegetables but find the prep work too hard. Adelaide’s Finest Supermarket has more plans ahead for its Vegetable Butcheries at Frewville and Pasadena – watch this space.

Food wastage costs Australia $20 billion dollar each year but Adelaide’s finest supermarkets (AFS) is doing its bit to avoid good food ending up in landfill. The Vegetable Butchery is a way to encourage customers to only buy the fresh produce they need – it helps avoiding buy too much food which ends up being thrown away. Adelaide’s finest supermarkets has a longstanding relationship with food rescue organisation, Oz Harvest. The iconic bright yellow Oz Harvest vans can often be spotted picking up surplus food from Frewville and Pasadena Foodland.

10 SPICEBAR

Jueyenne Staltari

SPRING INTO

CHILLI MANY PEOPLE THINK CHILLI HAS ONE SIMPLE PURPOSE – TO ADD HEAT – BUT THIS SPICE CUPBOARD STAPLE CAN DO FAR MORE THAN ADD A RED-HOT KICK TO YOUR COOKING.

picebar manager Jueyenne Staltari from Pasadena Foodland says chilli can also be used to add mild, sweet, smoky, fruity, earthy or hot flavours to any dish. She says Spicebar has a comprehensive range of ground chillies from around the globe including Aleppo, Habanero, Chipotle, Poblano, Guajillo and Kashmiri varieties which all have varying flavours and heat levels.

“There really is a chilli to suit any recipe, you just need to experiment to get the right one for your cooking or for your own palate and we are happy to offer advice,” she says. The fragrant Spicebar has more than 160 spices from around the world including chilli varieties and chilli-based spice blends.

Self-serve, bulk containers make it possible for home cooks to buy as much or as little chilli as they need. “Chilli, like all spice, loses its aroma, colour and flavour potency over time so we recommend buying smaller amounts and more often,” Jueyenne says. “If someone wants just 10 grams of a particular chilli to experiment with, they can have it, so you buy what you need and you don’t have to waste anything.”

FIVE CHILLI POWDERS FROM SPICEBAR TO ADD COLOUR, FLAVOUR & HEAT TO YOUR SPRING COOKING

ɅɅ GUAJILLO: Ground Mexican guajillo (pronounced gwa-hee-yoh) chillies have a mild, fruity, smoky, tangy heat. Jueyenne says they’re great for chilli con carne or added to chocolate brownies.

ɅɅ CHIPOTLE: A Mexican smoke-dried jalapeño. Ground chipotle has a rich, smoky, meaty flavour, Add to soups and stews or sprinkle over roasted vegetables, add to scrambled eggs or mashed potato.

ɅɅ ANCHO: Ancho is the name for ground dried poblano chillies from Mexico. Ancho is slightly smoky, mild and sweet with nuances of coffee and raisins. Great for barbecued meats or use it to glaze salmon with a teaspoon of ancho powder and some raw honey before pan frying.

11 SPICEBAR

FUN FACTS The Scoville scale, developed by Wilbur Scoville in 1912, is the official heat scale for chillies. It measures the concentration of the chemical compound called capsaicin which is the natural chemical creating the heat. The Carolina Reaper is the hottest pepper in the world peaking at 2,200,000 Scoville Heat Units. In comparison, the commonly-used bird’s eye chilli measures between 50,000 and 100,000 units.

ESPRESSO COFFEE CHIPOTLE STEAK Jackie Singh from Rubyspice creates an array of spice blends which add a flavour boost to home-cooked meals. Many of her boutique blends are available at Pasadena’s Spicebar. “There’s nothing quite like spicing up a meal with a dashing dose of chilli. From the mild, flavoursome fresh heat of long green or red chillies to super-hot habaneros and everything in between, there is a variety for every palate, depending on your preferred Scoville heat tolerance! At Rubyspice, most of the spice blends contain Indian red chilli powder, cayenne pepper powder or chipotle chilli powder.

JUEYENNES’S CHILLI NUTS 2 tsp garlic (grains or powder) 500g almonds 1 tblsp olive oil 1 tblsp water 1 tblsp honey 1 tblsp chilli powder (hot or mild, to suit) and crushed flakes (to taste) Pinch salt

Massage and work this mixture through the almonds. Mix the three liquids and pour over nuts. Arrange the nut mixture on a lined baking tray and put in the oven at 140C for 20 minutes.

ɅɅ KASHMIRI: Kashmiri are very mild chillies from India with a vibrant red colour. Kashmiri powders adds a beautiful hue to dishes but not a lot of heat or flavour. The powder adds a mild, fruity little kick to a homemade chicken tikka masala or tandoori chicken. ɅɅ ALEPPO: This chilli from Turkey has a warm, fruity flavour and mild smoky heat. It can be sprinkled on pizzas and pasta or eggs or used as a rub for steaks.

Espresso Chipotle is an amazing mix of strong ground coffee, chipotle chilli and spices – this is a smoky, sensual spice blend that lifts the rich flavours of barbecued food to new heights.”

Jackie Singh (Serves 6)

Ingredients 6 pieces of your favourite cut of steak from the butchers at Frewville or Pasadena 1/2 cup Rice Bran Oil 3 tblsp Rubyspice Espresso Coffee & Chipotle Rub 1 tblsp finely-chopped chipotle chillies in adobo sauce

Method

1. Combine all ingredients in a bowl and leave to marinate for an hour or more. 2. Grill on the barbecue and serve up with your favourtie sides. Espresso coffee chipotle steak

12 F E A T U R E

W E L L B E I N G

Blue Zone NUTRITION ENTHUSIAST RACHAEL PASTA AND THE TEAM FROM THE BLUE ZONE WELLBEING KITCHEN HAVE ACCESS TO ARGUABLY THE BIGGEST AND BEST RANGE OF HEALTH FOOD INGREDIENTS IN ADELAIDE.

he healthy-eating hub at Foodland Pasadena is constantly evolving and is a super foods mecca with smoothie bowls, chia seed puddings, freshly-cut fruits, juices, coconut fruit bowls, soup, salads and more to come.

“We want to make it easy for people be able to nourish their bodies and eat well and we have everything at our fingertips, right here in the store,” Rachael says. “We also have the best organic produce in the State and we need to promote it.” The Blue Zone Kitchen’s winter soups are still being served as we transition from winter into spring and include a traditional Greek lentil soup called fakes which is served with a choice of Mr Nick’s sourdough or gluten-free bread from the in-house wood oven.

Rachael is a big fan of robust, healthy bowl foods including a breakfast favourite, Mr Nick’s warm porridge. It’s made with Bob’s Red Mill organic oats (available to buy in store) topped with antioxidant-filled fresh berries, turmeric, dried pears, mixed seeds, organic apples and almond milk.

Rachael Pasta

Fuel up on a mango nourish smoothie bowl with mango, berries, banana, oats and granola or colourful, refreshing supergreens or immunity boost smoothies. Super food hot drinks on offer range from hot cacao to matcha, charcoal and turmeric lattes while freshly-squeezed juices include the Spring Kick made with orange, carrot, ginger, mint, and pineapple. 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 enjoy longer lives in good health.

ALT-MILKS

SUPER SMOOTH Super foods include spirulina, maca powder, goji berries, turmeric, hemp and chia seeds. One of the latest super foods to join the list is collagen which is a naturally occurring protein found in large quantities in the body’s connective tissues. It is also found in animal skins, bones and cartilage. Devotees of collagen believe it promotes healthy hair, skin, nails and joints. The Blue Zone Wellbeing Kitchen is making smoothies using collagen protein powder, antioxidant-packed berries and other powerhouse fruits. “Collagen is massive in the health industry at the moment so we’re pretty excited to offer this very on-trend smoothie,” Rachael Pasta says.

Rachael Pasta shares some of her favourite dairy alternatives used at the Blue Zone Wellbeing Kitchen and available on the shelves at Frewville and Pasadena. “We stock a wide variety of dairy from cow’s milk to goat and even camel milk but we also like to offer a range of non-dairy alternatives,” she says. “It’s great having access to so many brands of plant-based milks so we can experiment a bit. At the moment, I’m loving these three products”. ɅɅ Almo Almond Milk: Almo is a premium, clean-tasting and zero-waste long-life almond milk. The makers churn whole almonds into a butter and don’t soak or sieve out the nuts, making a creamier, more nutritious and proteinrich milk which is a real favourite with baristas. Almo is made with Australian almonds from a co-op of 140 growers in SA and Victoria. The almonds are not

13 FRESH PRODUCE

Supplier profile: micro greens MICRO GREENS WITH MAXIMUM BENEFITS

hris Nuss from Little Bunyip Farm in the Clare Valley says microgreens are far more than a pretty garnish.

“Restaurants have moved micro greens into our consciousness by using them as a garnish but they are actually a nutrient-rich ingredient in themselves and pack a flavour punch,” he says. Chris with his partner Ella organically grow Little Bunyip microgreens in soil at their Watervale farm. The fresh, tasty microgreen mixes are available in the fresh produce sections at Foodland Frewville and Pasdena. The couple met in Alice Springs in 2008 when they started a co-op to run a date orchard and later decided to start their own farm. They moved to South Australia, where Ella's family was living, and began their small-scale farming venture in 2015. “We really loved farming and were complete newbies,” Chris says.

fumigated with PPO (propylene oxide) gas and are pesticide-free. ɅɅ Bonsoy Soy Milk: A milk alternative which is made with certified organic golden soybeans and has high protein levels. The beans are cooked and finely ground with purified hot water and this process gives Bonsoy its mellow flavour. It also has a smooth, silky texture. Bonsoy tastes great in coffee but also “stretches” like regular cow’s milk so achieves a good frothy top. The veganfriendly soy milk is free from cane sugar, dairy, egg and wheat. ɅɅ Pureharvest Organic Coco Quench: This tasty dairy alternative combines filtered water, organic coconut milk, organic brown rice and sea salt. It has a subtle coconut flavour as is slightly sweet and creamy. Coco Quench is made in Victoria and is organic and gluten, cholesterol and lactose-free. It makes a tasty hot chocolate and can be used in curries and soups as a lighter version coconut milk/cream.

The former electrician studied an online course from Canada about micro greens, learnt the basics and got Little Bunyip up and running. “Every year since then we have been increasing and we now have 15 varieties of microgreens,” he says. The micro greens, which don’t use much water to grow, take up only 100 square metres of Little Bunyip’s 48-acre farm which Chris and Ella plan to develop.

“Both of us are inspired by the idea of regenerative farming – connecting growing food with improving the land so it can support people and other life forms,” Chris says. “I’ve been interested in permaculture for many years, the idea of caring for the land while producing sustainable foods.”

PICK YOUR MIX LITTLE BUNYIP SUNSHINE MIX A combo of sunflower shoots, red and green radish. Sunflower shoots are big, light green and tender – they have a mild and nutty, earthy flavour – combined with deep green and purple-red radish. This salad mix is great as a side to a hearty meal which needs a hit of something crisp and fresh. Serve cold. LITTLE BUNYIP SPICY MIX A mix of green and red radish, rocket and red and green mustard with a nice bite and good flavour. It adds a nice punchy flavour on top of fetta and fresh tomato on a cracker. Or give some kick to a cheese and tomato sandwich. LITTLE BUNYIP PEA MIX Snow pea tendrils grown in soil and harvested young are so much tastier than a standard pea shoot. Pea shoots mixed with green radish and red mustard are delicious raw as a salad but can also be served wilted alongside poached eggs. Or use to finish a bowl of miso soup.

Chris Nuss

14 F E A T U R E

R E C I P E S

Salvatore Pepe

LOCAL SQUID SHOWCASE This seafood dish has the wow factor you want for a special dinner party but is so easy to cook you might want it any night of the week. Chef Salvatore Pepe shares his recipe for Calamari Ripieni which translates as stuffed squid and has its origins in southern Italy. The dish looks impressive (and tastes amazing) but is not difficult to create for friends and family this spring. Locally-caught squid is the star along with a roll-call of the season’s best ingredients from fresh peas to artichokes and broad beans. Salvatore says the hardest part is preparing the squid which can be tricky but all you need to do is ask the friendly fishmongers at Frewville or Pasadena to do it for you. After that, the recipe is very easy.

SHOPPING LIST SOUTHERN SQUID/ CALAMARI

Caught by thirdgeneration fisherman Bart Butson from Port Wakefield.

BROAD BEANS

Grown by Steve Asimopolous in Barmera. All the ingredients needed for Salvatore’s spring-themed squid are available in-store at Frewville or Pasadena. Fresh produce manager Campbell Wilson from Foodland Frewville says SA is spoilt for choice when it comes to top-class fruit, vegetables and herbs. “We have great relationships with local growers, it is important to us and something we are proud of,” Campbell says. Seasonal variation means it is not always possible to source 100 per cent SA-grown items year round but the majority of the fresh produce at Adelaide’s Finest Supermarkets is sourced locally.

CHERRY TOMATOES

Salvatore uses tinned tomatoes or add fresh Calabrese mini roma tomatoes grown by Vince at Murray Bridge.

GARLIC

Grown by Felicia Martin at Mypolonga

PARSLEY

Grown by Tho Tran in Adelaide

BASIL

Grown by Tony Georgaras at Virginia

FRESH PEAS

Daniel D. Pritchard in Bundaberg

GLOBE ARTICHOKES

Ross and Josephine Mazza in Werribee, Victoria

CALAMARI RIPIENI (Serves 4)

Ingredients • 4 large calamari (about 200g each) • 100g fresh peas • 200g fresh dry breadcrumbs • 1/2 tin of cherry tomatoes • 2 cloves of new spring garlic • 1 small bunch of parsley • 4 basil leaves • 1/4 teaspoon smoked paprika • olive oil • salt to taste • 1 small chilli To serve: • 2 small white salad onions • 2 artichokes • 80g fresh peas • 100g fresh broad beans • olive oil • salt to taste • 1 lemon

F E A T U R E

R E C I P E S

AN ITALIAN MASTERPIECE There’s no better dessert for bright spring days than the Italian classic with a name which translates as “pick me up” or “cheer me up”. Tiramisu is a decadent combination of espresso-soaked biscuits, rich mascarpone cheese, sweet custard and cream, a dash of rum and shavings of bitter dark chocolate. Quite a few Italian regions lay claim to the legendary dessert but it’s commonly thought to have originated in a Treviso restaurant called Le Beccherie in the seventies.

Salvatore shares his own recipe for a quick and easy tiramisu which is works as a weeknight sweet treat or an impressive dinner party dessert. Make it in a glass bowl so your guests can see the delicious layers as you serve it.

Experienced chef Salvatore Pepe, born in Calabria in southern Italy, has made more

Pick up all the ingredients at Foodland Frewville or Pasadena.

TIRAMISU (Serves 6)

Ingredients

Method

1. Chop the garlic and chilli and fry in olive oil. When golden, add tomato, half of the fresh peas, the paprika and roughly chopped herbs. Cook for 5 minutes and transfer to a mixing bowl. Add the breadcrumbs (reserve 2 tblsp for the marinade) and salt to taste, mix well. 2. Clean the inside of the calamari (or ask Frewville or Pasadena’s fishmongers to clean it for you) leaving only the wings attached. Stuff each with the crumb mix and close it at the head using a skewer to hold together. Sprinkle with reserved breadcrumbs, a little parsley and drizzle with olive oil before grilling on a hot barbecue or over charcoal, 5 minutes each side.Rest for a few minutes before slicing. 3. To clean the artichokes, prepare a bowl with cold water and a squeeze of lemon (to prevent oxidisation). Remove the outside leaves, cut the tips about half way and peel the stalk with a potato peeler, keep them in the water until ready to cook. 4. Place all ingredients in a pan and cook together gently with olive oil for 10 minutes or until the artichokes are soft.

than a few tiramisu in his cooking career. He says there are many variations on the dreamy dessert with some recipes using eggs and others not. The alcohol component can change from marsala wine to rum, Frangelico or Kahlua.

• 250g mascarpone cheese • 250g custard • 2 cups of hot espresso coffee (Use Mr Nick’s house blend coffee) • 4 tblsp caster sugar • 300ml fresh cream • 1 packet of Savoiardi (or Ladyfinger) biscuits • 30ml rum • dark chocolate

Method

1. Beat 2 tblsp sugar in a bowl with the cream and until peaks form. Add the mascarpone and gently mix together, followed by the custard and gently mix to combine. 2. Prepare individual tiramisu by covering the base of six bowls or large tumblers with some mascarpone cream. 3. Add the rest of the sugar and the rum to the coffee and stir well. 4. Quickly dip the biscuits in the coffee and lay them on the mascarpone cream. Top with more cream then repeat biscuit layer. Finish with chocolate shavings and refrigerate for a few hours.

HIDDEN TREASURES The secret to cooking great Asian food at home is having all the ingredients you need at your fingertips. Foodland Pasadena and Frewville stock all the essential, best-quality Asian pantry staples, many that canâ&#x20AC;&#x2122;t be found in other supermarkets.

Gojuchang Paste Korean red chilli paste which is a savoury, sweet, and spicy fermented condiment.

Mae Ploy Green Curry Paste The go-to brand for Thai cooking fans with its rich, authentic flavour. The name Mae Ploy is derived from the main character from a series of stories written by Kukrit Pramoj.

Mabin Sweet Chilli Sauce

Banh Trang Rice Paper Rolls

A legendary Thai sauce which is a favourite with chefs.

Translucent rice paper rounds to make Vietnamese cold rolls.

Pandan Leaves (frozen)

Por Kwan Laksa & Tom Yum Paste

Pandan is a tropical plant that grows in South East Asia and its bright green leaves are used in Thai cooking. Pandan leaves can be used to wrap savoury foods such as chicken or sticky rice.

Maekrua Oyster Sauce A key ingredient in the Thai kitchen with a high oyster content, velvety texture and deep brown colour.

Bamboo Tree Fresh Rice Vermicelli Respected brand of Vietnamese vermicelli noodles (bun) for use in noodle soups, salads and in fresh spring rolls.

Restaurant-quality cooking pastes which make fool-proof laksa and tom yum soup.

Eaglobe fried shallots Salty, crispy, sweet shallots are a garnish for soups, noodle dishes, fried rice, anything!

Shao Hsing or Shaoxing Chinese Cooking Wine A fermented rice wine used for cooking.

Chang Pure Palm Sugar Discs of Thai palm sugar, a sweetener made by boiling the sap from sugar or palmyra palm flowers until it is reduced to sugar crystals.

Flying Horse Thai Jasmine Rice

ABC Extra Hot Chilli Sauce

Gluten free rice available in bulk sizes.

A hot Indonesian chilli sauce made with tomatoes, chillies, vinegar, sugar and spices.

Edamame beans (frozen)

Grand Mountain Sriracha Sauce The original, premium Thai chilli sauce.

Edamame is a young soy bean that is harvested early. They are particularly popular in Japan. The beans can be eaten alone as a tasty snack or added to soups or other dishes.