Locale - Frewville/Pasadena - Issue 10

FREWVILLE/PASADENA ISSUE#10

DECEMBER

2019

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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

Youth Inc. on Kangaroo Island (Refer to page 14)

OUR STORY

WELCOME TO OUR SUMMER 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

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Pasadena Foodland 20 Fiveash Dr, Pasadena SA 5042 Customer Service 1300 22 33 03 Phone (08) 8374 5000 Quiet Hour Shopping ----Monday, 6.30pm - 8.00pm

Roving foodie Kylie Fleming had a long career with News Limited. Look out for her roaming the aisles of Adelaide’s finest supermarkets at Pasadena and Frewville, unearthing stories for Locale.

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: Celebrating Seafood

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F E A T U R E

BRIGHT NEW LOOK

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N E W S

New dishes in the works for Mr Nick’s

Mr Nick’s at Frewille Foodland has a bright new look just in time for summer.

Frewville store manager Jassmyn Murphy says the renovations will be completed by midNovember. “We are changing the whole vibe,” she says. “We’re doubling the amount of seats and opening the space up so it connects into the store more.

“The new Mr Nick’s zone will have bench seating, high and low tables and communal tables along with our current table seatings.”

The new-look space has a glass ceiling and a ceiling- mounted floating heater.

Renovations will also include an upgrade of the bulk foods area with the addition of a Spicebar and Wellbeing Zone.

“These won’t be completed until the new year but we are super excited as the plans and behind-the-scenes work are in full swing,” Jassmyn says.

Also stay tuned for a new seasonal menu at Mr Nick’s featuring dishes using the best of SA produce such as this burrata (cheese) with bell pepper and green olive.

Two noteworthy chefs have joined the kitchen team at Pasadena Foodland.

Prachaya “Palm” Skolaree (ex-Golden Boy) and Anuwat Saengsawang (ex-Gin Long Canteen) are now cooking up a storm at Mr Nick’s.

Everyone’s talking about Pasadena’s OrientBar menu with its authentic Asian street foods including a cracking laksa, curries, pho, dumpling soup and roast meat and rice dishes.

The great-value, hawker-style food can be enjoyed in store or take away.

OrientBar’s menu is available from noon to 8pm Monday to Friday and 11.30am-4pm on weekends.

WASTE LESS Frewville and Pasadena Foodland have teamed up with KESAB to review packaging and waste management. Both stores have removed almost all single-use plastics from the organic sections.

There are also a number of alternatives to plastic in the main fresh produce section including recyclable cardboard trays of apples and seasonal fruits.

Pack & go reusable container program

Shoppers buy a container at Mr Nick’s, fill it with food to take home; wash it and return it to refill again and again.

Frewville and Pasadena Foodland make entertaining a breeze with a range of top quality food platters to suit all occasions.

Choose from platters with gourmet cheese, seafood, salumi, fruit, dips and vegetables, barbecue chicken, wraps, antipasto, brioche sliders, sushi, donuts and pastries.

Check the website for details adelaidesfinest.com.au

These initiatives are just the beginning – stay tuned for more.

Juice it up COOL DOWN THIS SUMMER WITH REFRESHING, NUTRITIOUS COLD-PRESSED JUICES FROM THE BLUE ZONE WELLBEING KITCHEN AT FOODLAND PASADENA.

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here are two new state-of-the-art juicing machines installed in the Blue Zone Kitchen healthy eating hub at the front of the store. Check out the benchmark Zummo cold press juicer made in Valencia, Spain, and the USmade Goodnature juicing machine.

“They are the best of the best and can cold press whole fruits and vegetables which we get from right here in our own fresh produce section,” Blue Zone Kitchen’s Rachael Pasta says.

Sip on an array of freshly-made, cold-pressed juices including celery, spring kick, detox, beetbomb, green and orange – and look out for one litre family-sized bottles of cold-pressed orange juice at Foodland Pasadena (and soon at Frewville).

Other new treats at the Blue Zone Kitchen include smashed avo on sprouted rye with radish, baby spinach, zucchini strips, alfalfa sprouts, rocket and flaxseeds; vegan burgers and a range of raw sweet treats.

Visit Salumibar and share a tasty charcuterie board for two including any two beverages from the drinks list for $35. Choose from a glass of red wine, gin and tonic, locally-made apple or pear cider or an Aperol spritz, among others.

Available from 11am-8pm every Friday.

Also - Pasadena Foodland now offers gin tasting paddles which are ideal for sharing with a group of friends. The paddles are $25 and include four gins (Ink Gin, Happenstance Gin, KIS Wild Gin and 78 Degrees Sunset Pink Gin) with two Fever Tree tonics.

4 FRESH PRODUCE

SUMMER BAKE

Salvatore Pepe

Capsicum is at its very best in the summer months as the sunshine sweetens the juicy flesh. This colourful and versatile fruit - from the same family as the chilli but with a mild flavour - is available in red, green, yellow and orange.

Chef Salvatore Pepe shares his nutritious, delicious and, best of all, easy recipe for stuffed summer capsicums. All the ingredients are available at Foodland Frewville and Pasadena.

SUMMERY STUFFED CAPSICUMS Ingredients • • • • • • • • • • •

2 red capsicums 2 yellow capsicums 1 eggplant 1 red onion 2 Dutch cream potatoes 2 zucchini 6 basil leaves 1 chilli 100g pecorino or manchego cheese 80ml olive oil Salt to taste

Method

1. Wash all the vegetables and cut the onions, zucchini, chilli, eggplant and potato into small dice. Transfer into a non-stick frypan with the oil and stir fry until the potato is soft. Salt to taste, transfer to a mixing bowl and allow to cool a little. Add the cheese and the torn basil and mix well.

2. Meanwhile prepare the capsicums - cut in half (lengthways) and remove the seeds and the white part inside, leaving the stem if

Good eggs

MCGWERRITON ORGANICS AT MEADOWS SUPPLIES THE FRESH, NUTRITIOUS EGGS WHICH PLAY A STARRING ROLE IN BREAKFAST AND BRUNCH DISHES AT MR NICK’S FREWVILLE AND PASADENA.

possible. Stuff each half with the vegetable mix and place on a baking tray, drizzle with little more oil and bake at 200C for 15 mins. Allow to cool a little before serving.

Tip: To remove capsicum skins, you can grill, barbecue or roast them until the skin blackens and blisters. Then slip the burnt skins off. Or place capsicums in a plastic bag or covered dish for a few minutes and then peel skin off.

The small, family-run business produces certified, organic free-range eggs which are hormone, antibiotic and chemical free.

McGwerriton keeps an average 550 birds per hectare (well under the organic standard of 1550 per hectare) which roam on quality pastures that are certified exempt from artificial fertilisers and chemical contaminates.

5 FRESH PRODUCE

Healthy herb cups

Supplier profile:

AF Parker & Sons

GO PLASTIC-FREE WHEN YOU CHOOSE LOCALLYGROWN, FRESH HERBS FROM HERMITAGE PRODUCE.

RIPE, SWEET STRAWBERRIES AND JUICY, PLUMP CHERRIES ARE SOME OF THE GREAT JOYS OF SUMMER EATING.

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he Upper Hermitage family-run business packages their herbs in handy cups which may look like plastic containers but are made from biogradable corn resin.

“A lot of people think it’s just more plastic but it’s fully compostable so you can put it outside in your compost and it will break right down,” Hermitage Produce’s Jo-Ann Aay says.

“We spent a lot of time looking for eco packaging, it is so expensive, and then we found these containers and thought they’d be perfect for our cup of herbs concept.”

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he best seasonal fruits for the warm season ahead are sourced locally from legendary growers such as Brian Parker from A. F Parker & Sons at Uraidla in the Adelaide Hills.

“We have got so much love for what we do here, we love where we live, and so we just keep doing it and keep getting better all the time.”

Frewville and Pasadena Foodland stock Hermitage Produce’s herb cups in the fresh produce section.

Jo-Ann and her husband Roger Aay are committed to supplying consumers with safe, fresh, high quality culinary herbs with minimal chemical use.

The wide array of herbs are grown in rich, disease free soil and the Aays are also building a hot-house to ensure continued growth of their business.

“We pride ourselves on our turnaround time - we pick, we clean, we pack and deliver to the supermarkets within 24 hours,” Jo-Ann says.

The chickens eat top-quality certified organic feed, are not de-beaked and have not been immunised with antibiotics.

The business also prides itself on prompt delivery from hen to supermarket shelf.

Many mass-produced eggs sit for weeks between collecting, packing, transporting, and shelf-storage. The longer any product sits before being eaten, the more its optimum nutritional benefit is depleted.

McGwerriton eggs make it to your plate with no delays.

If you have leftover coriander which has started to wilt, don’t throw it out! Chop up the leaves, half-fill sections of an ice cube tray and then top the tray up with water to freeze. These frozen cubes can be thawed out and used when needed.

Taste them at Mr Nick’s at Pasadena as poached eggs Florentine, scrambled in the big breakfast or sunnyside up in an organic breakfast roll with bacon and crispy shallots.

Or at Mr Nick’s Frewville, try fried McGwerriton eggs in a breakfast bun with Barossa smoked bacon chop, Beerenberg tomato chutney, gruyere cheese and baby spinach. They’re also served poached with broccoli fritter, haloumi and fermented slaw or baked in huevos Spanish eggs with Barossa chorizo and Mr Nick’s ciabatta.

Adelaide’s finest supermarkets has a long-standing relationship with A.F Parker which has been a family-owned concern for more than 165 years.

Brian is a fifth-generation farmer (out of six generations altogether) and supplies Frewville and Pasadena with high-quality apples, cherries and rhubarbs grown and packed at its Uraidla and Woodside properties.

Brian says he is looking forward to a great strawberry season this year.

“They’re looking really good, things have gone well, and the variety we grow (Albion) is the sweetest strawberry in Australia so they’ll taste great,” he says.

“We grow strawberries for a longer season these days, up to 7 months, and rhubarb is mostly available year-round but cherries are still a shorter season. Our cherries will be hitting stores by midNovember.”

TIP: Make a sweet, summer berry salad as a healthy dessert. Use six cups of fruit in total such as strawberries, cherries (pitted), raspberries and blueberries. Add a little chopped fresh mint, a pinch of cinnamon and cardamom (to taste) and a squeeze of lemon juice. Toss it all together (gently, to avoid damaging the fruit) and serve with natural yoghurt.

Or for the less healthy version, serve with cream - In a large bowl, beat one cup of thick cream with an electric beater until soft peaks form. Add 1 tablespoon sugar and continue to beat until cream has firm peaks that remain after the beaters are removed. Serve alongside berries.

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S U M M E R

S A U C E S

Beerenberg top 10 for summer

Beerenberg is an iconic company which is owned and run by the Paech family.

Sixth-generation family member Sally Paech took the challenge and came up with the following 10 tasty products from Beerenberg’s 95-plus range.

FOR THE BARBECUE

FOR CHEESEBOARDS

Ʌ TOMATO SAUCE

Ʌ STICKY FIG & ONION

Packed with 100% Australian tomatoes, onion and a hint of spice, this sauce is crafted from our very own recipe passed down for generations and it’s still made right here on our farm.

Plump figs, onions and dates in balsamic result in a sticky, caramelised sensation. Perfect for pairing with your favourite cheese or smothered on meat. Ʌ SPICY BBQ CARAMELISED ONION

Ʌ BBQ SAUCE Think smoky. Think delicious. This popular sauce was developed on our farm to compliment all red and white meats, sausages and vegetables.

FOR SEAFOOD Ʌ TARTARE SAUCE This is a rich and creamy tartare sauce with generous amounts of capers and dill for an appetising finish which is superb with any seafood dish this summer.

We have taken our Caramelised Onion, added a blend of spices and a touch of chilli to create a cracking relish for anyone who likes a little spice.

FOR SALAD DRESSINGS Ʌ HONEY MUSTARD DRESSING A full-flavoured dressing combining the sticky sweetness of Australian Blue Gum Honey with the savoury richness of our own mild seeded mustard. Perfect with a rocket, pear and parmesan salad. Ʌ MANGO LIME & CHILLI DRESSING

Ʌ CREAMY SEAFOOD SAUCE A really tasty sauce which definitely adds something special to any seafood dish. Just spoon it on or use as a dipping sauce for calamari, prawns or lobster.

FOR CHIPS! Ʌ HOT CHIP SAUCE This is the ultimate sauce for chip lovers. It perfectly captures the sour cream and sweet chilli sauce combination and takes it to the next level for people who are truly serious about their hot chips.

We have crafted a fresh, spritzy salad dressing with a combo of sweet mango, fresh lime with a hint of chilli. Perfect with a prawn or chicken salad with crisp cos lettuce, snow peas and cucumber. Ʌ RANCH DRESSING Our Ranch Dressing uses a traditional recipe for a creamy and tangy finish which rocks a green salad, is great as a dip or as a sauce for grilled chicken.

7 SEAFOOD

Supplier profile: fisherman Hugh Bayly ADELAIDE’S FINEST SUPERMARKETS IS PROUD OF ITS UNBEATABLE SELECTION OF THE BEST-QUALITY, FRESH, LOCALLY-SOURCED SEAFOOD.

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oodland Pasadena’s seafood manager Steve Hatzimitsos says fish is sourced from local, sustainable and often familyrun fisheries including veteran Coffin Bay fisherman, Hugh Bayly.

Hugh, who has been fishing for 40 years, uses the sustainable and environmentally practice of “fish trapping” in cages which does not cause damage to the ocean floor and has no by-catch.

“We are taking only a small catch relative to the biomass of the species and our method of fishing is aimed at quality and sustainability,” Hugh says.

Hugh moved to SA’s west coast as a young lad who loved surfing and stayed on for the fish.

He lives with his wife Chris at Coffin Bay where they also catch octopus and vongole.

He skippers the Sea Rover to catch South Australian Ocean Jacket (also known as Leatherjacket) which is tender and sweet with a substantial yield of succulent yet firm flesh.

Ocean Jacket meat holds its shape well so is great in curries or soups while fillets can be steamed, poached or pan fried. If cooking it whole, wrap in foil with aromatic herbs to prevent the flesh from drying out before grilling, barbecuing or baking.

It has plenty of flavour, is easy to cook and is a good value fish to include in your recipes this summer.

LINGUINE MARINARA , , IN BIANCO Serves 4 | Prep time 5 mins | Cook time 10 mins A light, fresh, summery seafood pasta makes a healthy mid-week meal or a simple but crowd-pleasing dish when friends come over for dinner.

Chef Salvatore Pepe loves cooking up linguine marinara “in bianco” (no tomato) which is a perfect match for the warmer weather.

You will find top-quality, fresh SA mussels and a bountiful marinara mix (prawns, calamari, fish, squid, scallops) at the seafood departments at Frewville and Pasadena Foodland.

Ingredients • • • • • • •

400g linguine 2 garlic cloves 1 hot chilli A generous amount of Mr Nick’s Olive oil ½ bunch Italian parsley, roughly chopped 500g marinara mix 250g fresh SA mussels

Method

1. For the pasta, almost fill a large saucepan with water and bring to boil. Add a generous handful of rock salt and the linguine.

2. Meanwhile chop the garlic and the chilli, place in a large frypan with a good amount of oil and when golden add the marinara mix and the mussels. Cover with a lid and allow to steam for 3 to 4 minutes.

3. When the mussels are open, add the parsley and stop cooking. When the pasta is al dente (about 9 mins) drain and add to the frypan, drizzle a nice amount of oil and mix well to combine. Serve immediately.

Hugh Bayly

8 CHEESEBAR

Cheese, yes please!

SUMMER IS THE SOCIABLE SEASON WHEN WE COME OUT OF HIBERNATION FOR GET-TOGETHERS WITH FRIENDS AND FAMILY.

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hen it comes to a party, just about everyone loves a well-curated cheese board. Having good mates over for cheese and wine is also an easy way to entertain when there’s no time to stage a dinner party.

Cheesebar at Frewville and Pasadena Foodland are ideal destinations if you’re looking for interesting cheeses to create an epic platter or board. Whether you’re into oozy triple cream, bitey cheddar, pungent blue or nutty gruyere, there is a cheese for everyone at both stores.

With so much variety, it can be hard to settle on a single cheese or two so Vicky Hill from Frewville’s Cheesebar suggests five fabulous fromages for the festive and holiday season ahead:

1. COAL RIVER FARM TRIPLE CREAM BRIE TASMANIA Coal River Farm’s head cheesemaker Tim Gadischke describes this as “the creamiest, most indulgent triple cream brie on the planet”. It has a robust, full flavour, is full of cream and has a snowy rind.

Beware: this Tassie Brie is entirely addictive. Slather it on a piece of oven-fresh Mr Nick’s sourdough.

2. FROMAGER D’AFFINOIS TRUFFLES FRANCE This luscious French cheese is only available seasonally and is a rich and earthy Brie lifted to

another level with the addition of Perigord black truffle pieces which are mixed through the centre. A glass of sparkling wine or Champagne is the perfect companion for this luxe cheese.

3. KRIS LLOYD ARTISAN RANGE SOUTH AUSTRALIA Well-known SA cheesemaker Kris Lloyd has created some beautiful and quintessentially Australian cheese using native ingredients. The Golden Blossom goat’s cheese is made using wattle blossoms with gold leaf on top and the cheese comes with its own vial of native honey to drizzle over the top.

The Blackwood is a goat cheese covered in ash which was inspired by chef Jock Zonfrillo and it also has a vial of native honey. Kris also uses Australian ingredients from lemon myrtle to saltbush, bush tomato, pepper berry and even green ants to flavour her homegrown cheeses.

4. MANCHEGO AGED 6, 12 AND 18 MONTHS SPAIN Manchego is made in the La Mancha region of Spain from milk of the Mancega sheep breed. Manchego can be recognised by the zigzag pattern etched into its rind. Cheesebar at Frewville and Pasadena stock Manchego aged for 6, 12 and 18 months and the maturation process has a big impact on its flavour.

The six-month aged cheese has a fruity, nutty, slightly sweet flavour and, after being aged for a

Vicky Hill

year, it becomes crumbly in texture with more of a lingering, caramel taste. The 18-month-old Manchego has a rich, bitey flavour. Grab a piece of each for the ultimate taste test!

5. LA LEYENDA TRUFA NEGRA SPAIN A very moreish Spanish cheese made from sheep’s milk combined with black truffle. It’s a buttery, nutty Manchego which is elevated to another level with the decadent, slightly pungent flavour of black truffle.

Add a glass of Amontillado Spanish sherry and you’ll be in heaven!

9 F E A T U R E

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P L A N T

B A S E D

(M)eatless meats THE DAYS OF BLAND VEGGIE BURGERS ARE OVER WITH THE RISE OF PLANT-BASED “FAUX” FOODS WHICH LOOK, SMELL AND TASTE JUST LIKE MEAT.

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lant-based eating is one of the hottest food trends around the globe with a growing number of people seeking altmeat foods which mimic the real thing.

Adelaide’s finest supermarkets (AFS) is aware many of its customers are choosing plant-based diets and has responded by stocking a wide range of meatless foods.

The protein-packed faux meats – everything from mince to burgers, schnitzels and sausages – are a great option for vegans, vegetarians, flexitarians and lifelong meat-eaters.

Roy Morgan research shows 2.5 million Aussies have meatless diets and it’s not just vegetarians and vegans making the swap.

Others are choosing plant-based food as a way to reduce their meat intake or due to their concerns for the environment.

The AFS team makes a big effort to cater to everyone’s food choices so check out the extensive selection of plant-based options next time you’re in the frozen food aisle at Foodland Frewville or Pasadena.

Top 5 plant-based stars for summer BBQs Ʌ Beyond Meat Plant-Based Patties: This US-based company produced the world’s first plant-based burger and the venture has been phenomenally successful. The flagship patties are the closest thing to meat when it comes to texture and flavour. The burgers have marbling designed to melt and tenderise like traditional ground beef.

Peas, mung bean and rice provide the protein, beet provides the meaty red hue and coconut oil and cocoa butter add the fatty marbling. Ʌ Organic Village plant burgers: These Aussiemade burgers are made with pea protein and are gluten, dairy and soy free and no-GMO. Each 100g of plant burger mince contains 20g of plant protein. Some say they don’t measure up to Beyond Meat’s burger flavours while others prefer to support Australian-made. You be the judge.

Frewville and Pasadena Foodland stock plant- based sausages and burgers from local family-owned company, Plant Nation. The chicken and beef-style vegan products are made using a plant-based protein sourced from leading plant-based meat producer, Hungry Planet. This plant-based protein is then mixed with herbs and spices.

Try the tomato and cracked pepper beef style or roasted chicken style sausages; Italian herb chicken-style or parsley and thyme beef style burgers. Plant Nation is a sister company to well-known sausage makers Slape and Sons.

Ʌ Veef plant-based burger patties: Aussie Veef plant burgers are the brainchild of chef Alejandro Cancin. These easy-to-cook patties are crisp on the outside and deliver a smoky, umami (savoury) flavour within. Cook on the barbie, under the grill or on the stovetop. Ʌ Funky Food/ Naturli plant mince: A plant A plant mince which cleverly mimics the real thing.

Use it to make burgers (or in spaghetti bolognese or lasagna). The texture and protein come from soy and wheat protein. The fat is from coconut.

The umami taste is created with almonds, tomato and porcini mushrooms and the colour comes from beetroot. Ʌ Gardein Ultimate Beefless Burgers: Gardein, from Canada, produces top-quality burgers made from soy, wheat and pea proteins, vegetables and grains such as quinoa, amaranth and millet. These patties deliver an authentic burger flavour and texture. Their Meatless Meatballs are also popular.

A plant-based burger is incomplete without a slice of plant-based cheese. Adelaide’s finest supermarkets stock a range of Laud’s dairy-free, plant-based and lactose-free cheeses from Tasmania.

Try Lauds Pepperberry Smoked Oat Cheese which is a low-fat semi-hard cheese smoked with Tasmanian Pepperberry woodchips. It’s great added to burgers, sandwiches or wraps.

10 SPICEBAR

LENTIL AS ANYTHING PULSES ARE THE UNDERDOG OF THE SUPERFOOD WORLD.

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hese nutrition powerhouses include chickpeas, beans, lentils and peas.

Pulses (dried seeds of legume plants) are super-high in protein, iron, fibre, zinc and folate, low in fat and have a low glycaemic index (GI) which means they can help you feel fuller for longer. They are also a low cost, versatile, sustainable food source - what’s not to like!

Many people want to incorporate pulses into their diet but the truth is – many of us don’t know exactly how to prepare or cook them.

Tinned pulses are a convenient way to quickly bulk up a meal but the old-school method of soaking them before cooking is far more costeffective.

They simply need to be soaked for a few hours or overnight which gives them their best eating texture, aids digestion and reduces cooking time.

Pasadena and Frewville Foodland have a wide range of high-quality bulk pulses so you can buy exactly the amount you need.

Adelaide’s finest supermarkets stock SA’s own Rosevale Lentils grown on the Yorke Peninsula. This family-owned business grows whole red lentils which are certified gluten free. The lentils are great in a salad, curry or dahl and do not melt away into the dish, they stay whole after cooking, so you can enjoy their texture and taste. Pop them into lasagne, shepherds pie, pasta dishes, salads or make choc lentil brownies.

TOP 5 PULSES Ʌ BLUE PEAS: Blue-hued peas are actually the same as split green peas but with the skin left on! They are firm, keep their shape, and are great in curries.

Ʌ ORGANIC BLACK TURTLE BEANS: These black, shiny, oval-shaped beans are popular in spicy Mexican dishes, burgers and salads. They have a meaty, dense texture.

Ʌ RED LENTILS: Red lentils are the most widely grown lentil in Australia. They can be purchased whole or split. Whole lentils will maintain their shape and split lentils will break up more.

Ʌ KABULI CHICKPEAS: Kabuli chickpeas, known for their nutty flavour, are round and white to cream in colour. They’re great added to hummus, salads, soups and casseroles or can be fried or roasted as a snack.

Ʌ ADZUKI BEANS: These round, red beans have a sweet nutty flavour and are used to make a paste which found in Asian desserts, steamed buns and pastries.

They can also be used in soups, salads or veggie patties.

11 SPICEBAR

Jueyenne Staltari

SPICE OF THE MONTH:

CINNAMON NOT ALL CINNAMON IS CREATED EQUAL.

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Festive spices here are hundreds of different styles and qualities of this powerhouse spice but keen cooks should seek out Ceylon cinnamon.

Spicebar at Foodland Pasadena stocks Ceylon cinnamon which is regarded as the true cinnamon and the finest example of this aromatic spice which adds a warm, sweet flavour to savoury and sweet dishes.

Ceylon is the most prized cinnamon spice made from the dried bark of the cinnamon tree. Its cousin is cassia which is cheaper to produce and has a bold, less subtle flavour. Cassia dominates the market so you need to ask for Ceylon cinnamon if you want to taste the real deal.

Jueyenne Staltari from Spicebar says Ceylon cinnamon sticks are soft, crumbly, light in colour and rolled like a cigar with layers of soft, brittle cinnamon bark.

Ceylon cinnamon is full of antioxidants and has much lower levels of a substance called coumarin which is present in cassia. Coumarin, when consumed in high doses, can cause liver damage.

Jueyenne says Ceylon cinnamon is a must for making desserts because it is very subtle, smells very mild and is slightly sweeter in taste.

“It never takes centre stage in a recipe but adds a very complex flavour,” she says.

“It does smell mild but if you grind it and add it to your baking or cinnamon French toast it gives off a really lovely fragrance.”

Use a cinnamon stick to stir your espresso, add a stick to black tea with a teaspoon of honey or throw in a stick when cooking oatmeal.

Grind up Ceylon cinnamon sticks and combine with ground cumin, paprika, garlic powder, sea salt and brown sugar to make a great rub for barbecue steaks.

“All other cinnamon looks like cassia cinnamon sticks which are hard, hollow and have only one rolled or curled layer,” she says.

TIP

Buy organic cinnamon powder at Adelaide’s finest supermarkets or grind your own Ceylon cinnamon sticks (or quills) at home using a large mortar and pestle, the fine-grade side of a box grater, an electric spice grinder or a clean coffee grinder.

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picebar at Foodland Pasadena is the go-to destination for the aromatic spices which go hand in hand with Christmas cooking from top-quality cinnamon to nutmeg and cloves.

Manager Jueyenne Staltari says customers have wholeheartedly embraced Spicebar’s concept of self-serve, bulk displays which are are handy for buying as much or as little as you need.

“Spice doesn’t actually go off but it definitely does lose 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 spice, they can have it, that’s the whole premise, that you buy what you need and you don’t have to waste anything.

, SPICEBAR S CLASSIC FESTIVE SPICE MIX Ingredients 4 tblsp cinnamon powder 1 1/2 tsp nutmeg powder 1 1/2 tsp cardamom powder 1 tsp ginger powder 1/2 tsp allspice powder (pimento) 1/2 tsp clove powder 1/2 cup sugar (white or raw)

Method

1. Mix all the dry ingredients together

Uses include Christmas puddings Mince pies To coat apples for pie or crumble filling Smoothies Mix into crumble topping Add to porridge Spice up nuts Flavour fresh cream Use as a spice base for fruit compote To replace cinnamon in dessert recipes Aromatherapy

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S T A F F

P R O F I L E S

Chef profile: Tracy Fitzgerald MEET ONE OF THE STAR CHEFS FROM MR NICK’S AT FREWVILLE.

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xperienced chef Tracy Fitzgerald has been part of the Adelaide Finest Supermarkets team for two years.

She is right at home in Mr Nick’s kitchen where she creates seasonally-focused breakfast, lunch and dinner dishes made with locally-grown and organic produce.

“I love working with our kitchen team. We all get on so well, and I also get to be creative with the food we serve so it brings out the artistic side in me,” Tracy says.

“We have the most amazing pantry anyone can have. It took me a while to get used to the fact that we can access all these ingredients right off the shelf.

“It’s great when a customer enjoys a particular ingredient and we can say, ‘you can find that in aisle 9’.”

Tracy has aspired to be a chef ever since she was a child. “Every time I watched cooking shows I would say to myself ‘I want to be a chef’. It is just a passion that burnt in my belly,” she says. “It took me until I was 25 to be a chef, I was a baker before then, and I went to Regency TAFE to learn cookery in 2000. Then I was straight into it – it’s been 20 years now.”

Tracy’s impressive cooking CV includes stints at Serafino at McLarens on the Lake, luxury resort Sails in the Desert at Ayers Rock, Hayman Island, Rendezvous Hotel in the city, Glen Ewin Estate and Barrister’s Block Winery in the Adelaide Hills and Chapel Hill Winery in McLaren Vale.

Favourite cuisine: Japanese/Asian “I worked with a very well-trained and talented Japanese sous chef when I worked at Ayers Rock.

It was the best experience. I taught him English while he taught me how to clean a whole yellow fin tuna, make sushi, nigiri, best egg roll, sashimi, miso soup and maki. Funny story, he came to Australia and the first day he came into the kitchen to work, he set up chopping board, knives out …and an ashtray for ciggies! I said to him ‘no, we do not smoke in the kitchens here in Australia’. He was surprised. Too funny.

I also love all Asian cuisines to cook. I have been lucky enough to have worked with a lot of international chefs who taught me well.”

Hot-pick ingredient: Harris Hot Smoked Trout and Botanical Cuisine vegan spreads “I love this trout from Hahndorf and its beautiful texture, flavour and aroma. I also really like our vegan spread range which we use on the menu including Turmeric and Cashew cheese on our vegan burger and Lemon, Dill and Cashew cheese in the spring bowl. They certainly pack a flavour punch!”

Most-admired chef: Anthony Bourdain “I have always admired Anthony Bourdain and I loved his TV show, No Reservations. He was gregarious and sharp witted and he brought the world together with food! I didn’t read Kitchen Confidential until last year and I’m more in awe of him than ever. That book totally describes the joys and perils of becoming a great chef. Not the drug use but the super long hours, passion and dedication to the job. All chefs want is the food to look amazing, to have the WOW factor, taste fabulous, and be hot and delivered on time. Not too much to ask is it? Lol.”

Vanessa works magic on the café’s Victoria Arduino coffee machine with locally-roasted D’Angelo premium beans.

“My mum and dad arrived as refugees from Vietnam and they worked hard, they gave it a go, and I really plugged into that.”

“We make a really good brew and we’re always, always trying to get better,” she says.

Vanessa previously worked as a barista at cafes including Hey Jupiter, studied engineering at university, trained as a pre-press technician and has a side gig as a t-shirt printer.

STAFF PROFILE: VANESSA LUU

“We taste our coffee all the time to make sure it’s on point. My colleagues and managers taste it and we get good feedback from our fantastic regular customers.”

Say hi to head barista Vanessa Luu next time you’re getting a coffee fix at Mr Nick’s at Frewville.

Like many Mr Nick’s staff, Vanessa brings plenty of experience to her job. The 34-yearold got her start in hospitality at age 13 when she worked in her parents’ bakery and café.

BREW NEWS: Vanessa says stay tuned for an “absolutely cracking” Mr Nick’s signature cold brew this summer.

13 BEAUTY

Tanned to a T SUMMER IS THE SEASON WHEN MANY PEOPLE REACH FOR SELF-TANNING LOTIONS AND POTIONS TO HELP ACHIEVE THAT GOLDEN GLOW.

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elf tanners are a quick, easy way to get a sun-kissed look without subjecting your skin to harmful UV rays but it pays to seek out products with nontoxic ingredients.

Adelaide’s finest supermarkets now stock the Three Warriors boutique range of salon-quality, certified organic and cruelty-free tanning products from Tasmania which are made from plant and vegetable-derived ingredients.

Corbin Halliday started Three Warriors in 2015 when he was chronically unwell with Chronic Inflammatory Response Syndrome (CIRS) and seeking organic and toxic-free beauty alternatives.

“I’m pale, I have red hair but, like a lot of people, I wanted a healthy, sun-free tan so I started looking around and realised there was a really limited range in tanning products that were certified toxic free and organic,” Corbin says.

GOLDEN GLOW

“There are lots of hidden nasties in tanning products and its easy to forget that what we put on our body’s isn’t just skin deep. Toxins can absorb through the surface of the skin and enter our bloodstream and cause systemic changes throughout the body which can have lasting effects.”

colour from the violet plant which “doesn’t smell and delivers a natural, not so orange skin tone”.

Look out for Three Warriors Gradual Tan, Face Tan Aqua Mist, Self Tan Mousse and Spray Tan Solution at Pasadena and Frewville Foodland. threewarriors.com.au

Corbin says his products contain Tasmanian olive oil, leatherwood and manuka honey and

“Who doesn’t want to glow in summer?”

Bel says.

available in three shades - Golden Amber, Pearl Shimmer and Chocolate Glow and Golden.

NATURAL HIGHLIGHTERS ARE GREAT FOR UNLOCKING A GLOWING COMPLEXION IN THE SUMMER MONTHS.

The Balm (You Glow Girl) is made with organic shea butter, coconut oil and eco-friendly mica pearl (mineral dust) to give skin the ultimate dewy glow.

“It’s safe for the lips, eyes, the face and body so that means you can use this baby as an eyeshadow, highlighter, blush or lip tint,” Bel says.

A

“It’s super hydrating and can be used under makeup to illuminate your complexion or can be used head to toe wherever you want to glow,” Bel says.

“Or use dry and buff it in with a big makeup brush on other areas of the body such as the collarbone, shoulders, decollatage, legs...you only need a touch, it lasts for ages.”

The Highlight You Glow Girl is a face and body highlighter powder also made from eco mica and

The Little Vintage Body is available at Foodland Pasadena and Frewville.

delaide’s Belinda ‘Bel’ Vitagliano from The Little Vintage Body has added handmade vegan, chemical-free and plant-based highlighters to her range of nontoxic skin and body care products.

14

F E A T U R E

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Y O U T H

I N C .

EXPLORE EXPLORE Y

outh Inc. is Adelaide’s newest learning alternative and is designed for young people (aged 17 to 24). It is formally registered as an independent, senior secondary school but that’s as close as it gets to a conventional education.

The Youth Inc. team prefers the description “studio school” - deliberately small and entrepreneurial.

It has a different ethos and approach to mainstream schools with a stronger focus on practical learning, enterprise skills, work, resilience and wellbeing.

Youth Inc.’s focus is on helping young people to identify their unique talents and enabling them to make the most of those talents in the context of a life that matters to them.

Two recent student trips are a great example of Youth Inc.’s aims to help young people develop enterprise skills and capabilities for life.

Youth Inc. on Kangaroo Island Kangaroo Island was the destination for the annual Youth Inc. Team Trip.

About 28 students from Team 3 were part of the team-bonding event which also provides students with experiences they might otherwise not have had.

The group stayed at Flinders Chase Farm and worked in teams to arrange everything needed on the stay, including a full clean up afterwards.

They participated in activities like sandboarding, visiting wildlife sanctuaries, cave walks, hiking, and learning about local production and export.

“While all these activities were great in their own right, many students said that their favourite part was just getting to know each other and spending time as a group,” operations manager/deputy principal Kelly Bunyon says.

The Quest in Brisbane Youth Inc. students have studied the theories and philosophies behind the universal story of The Hero Journey which is all about facing your fears and overcoming adversity.

This group of students recently travelled to Brisbane to get outside their comfort zones and challenge themselves.

Leading up to the trip, students tackled a number of activities which began their learning journey.

The challenging activities chosen by the students included sky diving, kayaking, swimming in a reef tank with sharks and rays, a deprivation tank and even going through a make-over - all of which were conquered.

“The regular organisational challenges of group travel such as timing, navigation, decision making and compromise were all taken on board by the students and provided real depth to their experience,” Kelly says.

These included bowling, climbing the lighthouse at Port Adelaide, completing Challenge Hill at Woodhouse and dragon boating.

“These activities gave us a taste of what we were capable of when we put our minds to it and just decided to do something,” operations manager/ deputy principal Kelly Bunyon says.

“We then spent time thinking about our own personal strengths and struggles and what type of activities we could undertake in Brisbane to further extend ourselves.

“Just the process of plane travel and being away from familiar environments were challenges in themselves which the students rose to.”

Staying in a youth hostel and meeting people from all over the world was a great experience for the Youth Inc. team.

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

15 F E A T U R E

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Y O U T H

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TEEING OFF FOR SUCCESS

, YOUTH INC. S GOLF DAY IS DIFFERENT. , , IT S NOT A TYPICAL CHARITY DAY, IT S WAY MORE.

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he 2019 Golf Day, held recently at Kooyonga Golf Club, was a big success thanks to the hard work of Youth Inc. students who organised the event.

Students were able to experience all the activities which go towards staging such an event from marketing to public speaking, event management, administration, networking, catering and more.

“The big theme for our Golf Day is that it doesn’t just support our young people, it engages them in it,” Youth Inc. operations manager/deputy principal Kelly Bunyon says.

“It supports them to gain real life work experiences, develop a wide range of employability skills and gives them the opportunity to meet others in the community who can hopefully be part of their next career step.”

This year’s competition included 30 teams with four players each (including supporters from Adelaide’s finest supermarkets’ network).

Three students on the Youth Inc. Events Team put an enormous amount of work into making this a great event.

“They’ve worked for roughly 10 hours a week for the past eight weeks to make the day happen,” Bunyon says.

Ryan, 19, looked after all branding opportunities and logistics including mapping out the day, designing signs, name tags and booklets.

Tayla, 19, oversaw all communications/media including recruiting teams, organising media, reporting on the day and arranging prizes.

Kaylen, 22, was responsible for volunteers and administration, recruiting student volunteers, bringing together all documentation and organising the lunch function.

There were also many student event volunteers who supported the day by making coffees at the coffee cart, cooking the barbecue, facilitating golf activities, serving drinks and taking photographs.

Key achievements, all organised by the students, included working with major event partners, William Buck & Community Co. They also arranged a C Class Car from Mercedes Benz Adelaide as Hole in One prize, organised a SEN Radio Broadcast throughout the morning and secured cricketer Jason Gillespie as guest speaker at the lunch.

Students worked to find more than $40,000 of financial and in-kind support from 25-plus businesses (many of which are local).

“We’re continuing to push what’s possible with running events like this Golf Day,” Bunyon says.

“We’ll keep doing it in the hope that we don’t just deliver a fantastic experience for all involved but also to inspire our young people to think courageously and creatively about what they can achieve, while having an incredibly diverse and meaningful experience at the same time.”

ASIAN MARKET Cooking great Asian food at home starts with a well-stocked pantry. Pasadena and Frewville Foodland stock all the essential ingredients at excellent prices from the best-tasting soy sauces to a wide selection of regional Chinese noodles. Many of these authentic brands or pack sizes can't be found in the major supermarkets.

Flying Horse - Gao Thom Truong Xuan Thai Jasmine rice This rice from Thailand is the preferred rice among many South East Asian cultures because of its fragrant aroma and its consistency after cooking. It is moist and soft in texture when cooked, with a slightly sweet flavour. 5kg bags are a costefficient way of buying rice.

Lao Gan Ma Chinese Mushroom in Chilli Oil

Wangzhihe Cooking Wine

ABC Sweet Soy Sauce (Kecap Manis)

Chinese cooking wine is as important as soy sauce. One of the best wines available is from Wangzhihe, a centuries-old company. Wangzhihe’s cooking wine is a mixture of rice wine and spices such as pepper, anise seed and ginger. Add a splash to your next stir fry!

An Indonesian thick, sticky soy sauce sweetened with palm sugar.

Can be used as a dipping sauce, in marinades, stir-fries, barbecued food or rice and noodle dishes.

Widely used for satay, it is a central ingredient in the national dish of Indonesia, nasi goreng.

Mae Krua Oyster Sauce

This is the best-selling chilli sauce variety in China. It is vegetable oil-based soy sauce rich in bean varieties including chilli pepperinfused soybean oil, broad bean sauce, preserved black beans, spice and Chinese mushrooms. A great accompaniment for noodles.

This is a key ingredient in the Thai kitchen with a high oyster content, velvety texture and deep brown colour. The sauce is made by boiling oysters down to a pungent, thick syrup and seasoned with soy sauce.

No added MSG. It adds interest to stir-fried vegetables, soups, marinades and sauces.

Lao Gan Ma Chilli Chinese Cabbage

Huy Fong Sriracha Hot Chilli Sauce

Lao Gan Ma or “Old Godmother” was created by Tao Huabi whose face appears on each bottle. This sauce with preserved cabbage adds an extra spicy kick to elevate your dish. It is a great accompaniment for dumplings, ramen noodles and rice dishes.

Sriracha is made from sun ripened chilies which are ground into a smooth paste along with garlic and packaged in a squeeze bottle. It is excellent for adding a delicious, spicy kick to a wide variety of dishes including burgers, soups, sauces, pasta, pizza, eggs, hot dogs or anything needing a tasty, spicy kick.

VN Sun Fine Rice Vermicilli (Banh Hoi)

Megachef Fish Sauce

A Vietnamese cuisine essential.

These delicate noodles are thinner and finer than Italian angel hair pasta. Serve the noodles inside cold rolls or with crispy Chinese roast pork or duck, sugarcane prawns or lemongrass pork.

A premium Thai fish sauce created using good quality anchovies and sea salt. Natural fermentation of two years contributes to its rich, briny saltiness, full flavour and clean taste. Excellent for stir fries, curries or sauces.

Amoy Gold Label Light or Dark Soy Sauce Soy sauce is a staple Asian seasoning and condiment brewed from soybean, wheat, water and salt.

Amoy has been producing soy sauce for more than a hundred years.

The high-quality soy sauces have no added MSG, no added flavour enhancers or colours and are made with non-GMO soybeans and naturally fermented.

Chunsi Noodles Noodles are part of China’s staple diet and every Chinese province has its own style of noodles. The Chunsi brand produces a wide range of regional noodles - and they’re colour coded to make it easy.

Choose from Shandong or Lanzho Ramen, Sichuan, Shanxi, Shanghai, Beijing, Jiangnan-style, He Nan, Udon, Soba Buckwheat and Somen noodles.

Chin-Su Huong Ca Hoi Fish Sauce A very popular fish sauce which adds the savoury umami flavour to dipping sauces, curries, pho, ramen or stir-fry dishes.