Locale Issue #7 - Frewville/Pasadena by The Adelaide Review

FREWVILLE/PASADENA ISSUE#7

APRIL

2019

ADEL AIDESFINEST.COM.AU

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FREE F O O D

S T O R I E S

P E O P L E

E V E N T S

2 A B O U T

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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

OUR STORY

WELCOME TO OUR AUTUMN 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.

PU BLISHED BY | Opinion Media, Level 8, Franklin House, 33 Franklin St Adelaide SA 5000. GPO Box 651, Adelaide SA 5001. P: (08) 7129 1060 F: (08) 8410 2822. On behalf of CRG, 177 Glen Osmond Rd, Frewville SA 5063. On the cover: Autumn Produce

F E A T U R E

A F S

F A M I L Y

There were 64 employees who received celebratory badges for their service. Locale caught up with two staff members who may be familiar faces to those who shop at Frewville.

Brian McCann and Emma Stevens Julie Smith

Part of the family ADELAIDE’S FINEST SUPERMARKETS RECENTLY THANKED ITS LONGEST-STANDING STAFF MEMBERS FOR THE COMMITMENT, DEDICATION AND ENTHUSIASM THEY SHOW IN THEIR JOBS AND FOR THEIR COLLEAGUES AND COMMUNITY.

he Chapley family hosts the annual Chapley Service Award Ceremony which rewards employees with a celebratory badge to recognise their years of service and significant contribution to the company. The badge incorporates the company logo, the wing, which is seen on the shirts of all employees at Frewville and Pasadena. The wing represents the Greek myth of Daedalus and Icarus. Director Spero Chapley says the story tells us that the strength of a human being has no limits… but also that we should be very careful how to use it. “The wing as a symbol means a lot to us. It celebrates our belief that we all do our best when our actions spring from our own values,”

Spero says. The recent badge ceremony recognised staff who work across a range of operations at Frewville and Pasadena stores. Kym Bishop (Pasadena) has chalked up 30 years while Peter Commatas and Catherine Whelan (Pasadena) have both achieved 20 years’ service.

Maria Haniotis (Frewville), Janine Campbell (Pasadena) and Jueyenne Staltari (Pasadena) celebrate 15 years’ service. There were 13 employees who received their 10-year badge and 44 were awarded a 5 year badge in the recent ceremony. A full list of all badge holders will be published in the next edition of Locale.

The wing represents the Greek myth of Daedalus and Icarus. Director Spero Chapley says the story tells us that the strength of a human being has no limits… but also that we should be very careful how to use it.

Julie Smith, a buyer for the Variety section and Flowerbar, has worked at Adelaide’s Finest Supermarkets (AFS) for 10 years: “My job has been different all along the way. I started a decade ago on checkout when my kids were young and then the job kept evolving from there. I’ve always loved new challenges and I am lucky to work with a great bunch of people.”

Maria Haniotis

Maria Haniotis, who works in proprietorial bread, has worked at AFS for 15 years: “I also started on checkout then went to bulk foods and now I work in the bread section. I have only ever worked at Frewville and have seen it change and grow so much over the years. It’s a great place to work, the customers are really beautiful and the staff feel like family.”

4 SALUMIBAR

, BIRKY S FINE FOODS ENTREPRENEURIAL CHEF SCOTT BIRCUMSHAW IS WINNING FANS FOR HIS LOCALLY-MADE AND PRESERVATIVE AND ADDITIVE FREE GOURMET PATÉS.

cott, who has been a chef for 25 years, runs Birky’s Fine Foods at Belair and his range includes a traditional French pate, duck and truffle pate and duck rillettes (confit duck preserved in duck fat). He also makes terrines, relishes, fig paste and lavosh bread.

“I use all local fruit, vegetables and meat and absolutely no preservatives so just proper ingredients and no short cuts,” Scott says. “With quite a few paté brands, you read the back of the labels and see all the fillers, the preservatives, the gels and the thickeners. “Some patés can be 90 per cent pork but they may contain five per cent duck so they call it duck paté. I just want to give people what they are actually paying for.” He says Birky’s Fine Foods patés may have a shorter shelf life but this means a fresher product.

Scott Bircumshaw

Scott has previously worked as a chef in Adelaide, the Barossa, Alice Springs, Sydney and the UK. His last cheffing job was at D’Artagnan and then Cliché Exhibition restaurants at North Adelaide. “My wife (Claire) and I loved having red wine and cheese and paté platters on the weekends so I thought why not come up with different things for people’s platters,” he says.

SMALL FISH, BIG FLAVOUR! Adelaide’s finest supermarkets now stock fresh filleted sardines from Port Lincoln at Salumibar. Chris Fraser from Salumibar at Frewville says the sensational sardines are marinated in store in the traditional style. “They’re pickled with vinegar and then marinated in oil, fresh garlic and freshly-chopped parsley or in garlic, oil, parsley and chilli… and they’re delicious!,” Chris says.

Scott started making paté in his spare time, selling it at local markets and had a great response. He left his restaurant job four years ago to concentrate on Birky’s Fine Foods. “We’ve got two sons (aged four and five) and I wanted a job which allowed me to see my boys, be home at night to put them to bed, and the stuff I’d miss out on if I was still being a chef,” he says.

The wild-caught and vacuum-sealed sardines are sourced from Pro Seafoods which supplies ethicallysourced, environmentally friendly and sustainable seafoods. The SA sardines recently received the Marine Stewardship Council (MSC) blue fish tick for sustainability. Sardines pack a nutrition punch and are a great source of omega 3, protein, iron, zinc, vitamin D and niacin. For a simple treat, try the pickled sardines on toasted slices of Mr Nick’s sourdough!

5 SEAFOODBAR

Supplier profile: seafood THIRD-GENERATION FISHERMAN FROM PORT WAKEFIELD Scott also makes a piccalilli relish which is a classic English condiment made of pickled mustard vegetables. It is great with cold meats, in sandwiches or on cheeseboards. His beetroot relish has a subtle star anise character which came about from some kitchen experimentation. “My wife actually said it just needed that extra little bit of something so we got a tea infuser and I put star anise in it so it wouldn’t get mixed up in the beetroot,” he says. “So that flavour is there, without it being too strong, and there’s some orange zest too.” Birky’s Fine Foods paté is available at Salumibar Frewville (it can be cut in slices) or packaged in the refrigerated section at Frewville and Pasadena.

art Butson has been fishing in SA for 29 years, catching garfish, yellowfin (silver) whiting, tommy ruff, snook, mullet and squid. He supplies his premium, wild-caught fish to the seafood department at Pasadena and Frewville.

Bart, a haul net fisherman, is dedicated to sustainable practices which will ensure his industry has a strong future. “I have a good relationship with AFS and what I catch, they tend to want. They like to have a variety of good-quality, locally-sourced fish,” Bart says. He describes himself as a “small artisan fisherman” who fishes with his son-in-law on six-metre wooden boats with a fishing net and no mechanical equipment.

Bart Butson

“There are only 35 operators in SA who fish like I do as in-shore haul net fishermen,” he says. Bart follows in the footsteps of his grandfather and father, who both fished and says he was hooked on the activity from an early age. “As a young boy, I was always captivated by it and all I wanted to do was play with the nets and be on the boats. I would have skipped kindergarten to go fishing with my grandfather if I could have,” he says.

The wild-caught and vacuumsealed sardines are sourced from Pro Seafoods which supplies ethically-sourced, environmentally friendly and sustainable seafoods.

Bart, an articulate and knowledgeable producer, is an industry leader who has won various awards and is a passionate advocate for SA fishermen. He makes occasional visits to Foodland Pasadena and Frewville to talk about fishing and share some cooked seafood treats. “I love getting in store and meeting customers, I’d do it every week if I could, it’s great to come off the boat and connect with people who actually buy and eat the fish,” Bart says.

Bart says early Autumn should bring bigger numbers of squid (calamari), less yellowfin whiting, a few garfish and some tommy ruffs which are everyone’s favourite.

6 FRESH PRODUCE

AUTUMN BOUNTY A BLAST OF LATE-SUMMER HEAT WAS DIFFICULT FOR PRODUCERS BUT AUTUMN WILL STILL DELIVER OUR FAVOURITE SEASONAL FRUIT AND VEGETABLES.

s summer fades, it’s time to welcome the cool, crisp weather of autumn with its abundance of earthy, robust fresh produce.

Frewville and Pasadena’s fresh produce sections will offer a colourful selection of locally-grown pears including Duchess, Packham, Nashi and Red Sensation varieties among others. Chef Salvatore Pepe uses Duchess pears from the Adelaide Hills in his poached pear recipe (see page 15). Duchess pears are ideal for poaching, baking and slicing into salads.

Look out for Kevin and Cindy Legg’s organic pears from the couple’s 20-acre property at Cadell. The Leggs have been certified organic by NAASA since 2007.

Mighty mushrooms WE’RE MAD FOR MUSHROOMS AND DEMAND HAS SOARED FOR LOCALLY-GROWN, HEALTHY AND SUSTAINABLE FUNGI.

delaide’s finest supermarkets sells hand-picked white and brown mushrooms from local, familyowned company SA Mushrooms. Brothers Nick and Nat Femia, together with their father Sam, run the thriving business at Waterloo Corner, Virginia.

Apples, too, shine in autumn. Look out for the early-ripening Japanese variety called Akane, a crisp, juicy, sweet apple with a slightly chewy flesh and hint of strawberry flavour.

CEO Nick Femia says SA Mushrooms produces 20 tonnes a week of white button, Swiss brown, field mushrooms and their own Vitamin D-rich variety.

This season’s bounty also brings figs, persimmon, plums, pomegranates, quince, native finger lime (called citrus caviar) and cumquats which are the only citrus fruit that can be eaten whole (“skin and all”).

“We make our own compost at Lower Light, transport it to our farm at Waterloo Corner, the mushrooms then go to the SA Produce Market at Pooraka and from there are delivered to Adelaide’s finest supermarkets and other

retail outlets,” Nick says. Home cooks welcome the arrival of autumn vegetables in the kitchen for some more robust flavours and textures. Beetroot, broccoli, brussels sprouts, cauliflower, celeriac, eggplant, kale, zucchini, kohlrabi, leeks, pumpkin and silverbeet will appear in the fresh produce departments. April also heralds chestnut season. Fresh chestnuts, grown in the Adelaide Hills, are a healthy snack and are low in fat, high in vitamin C and gluten free. They can be roasted, grilled, barbecued or boiled and served whole, halved, chopped or pureed. They are great in stews, stir-fries, stuffings for roast meats and poultry, creamy soups, ravioli fillings or use in desserts.

“We have the closest mushroom farm to any produce market in the country, just 15 minutes, which is so good for our carbon footprint.” “We pick our mushrooms today, deliver them tonight and have them in store tomorrow so it all happens in less than 24 hours.” The Femia family has a background in fruit and vegetable retail - Sam Femia was a greengrocer for 50 years. The connection to fresh produce inspired the decision to start a mushroom farm. It was a five-year journey with a lot of hard work and

significant research before the family picked their first mushroom in September 1998. It is a moment Nick says he’ll never forget. In 1998-1999, SA Mushrooms had four employees who picked 2.5 tonnes a week and now they have 54 staff who pick 20 tonnes of mushrooms per week. “There’s such a high demand for mushrooms as a healthy, tasty food and it’s meant a 150 per cent expansion for our business which will make this the largest privately-owned mushroom farm in SA,” Nick says.

The mushroom industry is the ultimate recycler. SA Mushrooms’ compost or mushroom food is made from wheat straw, chicken manure from a poultry farm, other organic materials, gypsum and water. “Once we finish a crop, we sell compost in bags and people use it on their gardens as potting mix or mulch so the cycle is complete,” Nick says.

F E A T U R E

W E L L B E I N G

K I T C H E N

Wellbeing wonderland FUEL UP ON NUTRITIOUS FOOD AT THE NEW BLUE ZONE WELLBEING KITCHEN HUB AT PASADENA.

he new Blue Zone Wellbeing Kitchen at the front of the store is an everevolving superfoods paradise with smoothie bowls, chia seed puddings, freshly-cut fruits, juices, coconut fruit bowls and vegan salads. New items are being added all the time as the section develops and responds to feedback from customers. 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 a longer life of good health. The health-focused section is guided by Rachael Pasta, whom is passionate about wellbeing, with input from experienced chef Norman Thanakamonnun. Norman and Rachael say customers should stay tuned for more nutritious foods, detox packs, juice cleanse programs, vegan meal options, fermented foods, energy drinks and more.

“Tell us what you want and we’ll try and get it. We want to make it easy for people be able to nourish their bodies,” Rachael says.

Imogen & Rachael

HOT TIP Vegetable “butcheries” are a growing trend in the UK as a direct response to the rise of vegetarians, vegans and plant-based diets. Stay tuned for a vegetable butchery at Pasadena!

“We will be using pre and probiotic powders in smoothies, making more antioxidant and energy drinks, a broader range of superfoods and other supplements which offer health benefits beyond the goodness you get from the produce alone.” The freshly-cut fruit portions are a nourishing snack on the run but also a cost-effective solution for people who may not need an entire watermelon or pineapple in their home fridge. The cut fruit selections help reduce food wastage which is an huge problem in Australia. Spero Chapley says the Blue Zone Wellbeing Kitchen takes advantage of Pasadena’s “giant pantry” of ingredients.

Celery juice is having a moment. The bright green elixir, which is taking over Instagram, is now available at the Blue Zone Wellbeing Kitchen at Pasadena. The wonder drink is said to help reduce inflammation, fight auto immune disease, help eradicate strep bacteria, ease chronic acid reflux and improve heart.

“It’s all here in our store so what we are doing is bringing ingredients off the shelves and making products to showcase what can be done,” he says

8 F E A T U R E

E X O T I C

P R O D U C E

Explore the exotic THERE IS NO NEED TO FEEL INTIMIDATED BY THE HUGE ARRAY OF INGREDIENTS IN THE ASIAN FROZEN FOODS SECTIONS AT FREWVILLE AND PASADENA.

hese are treasure troves worth exploring with a fascinating selection of foods including an A to Z of dumplings, whole durian fruit, mung bean icecream, vegetarian abalone, water lilies, potato-wrapped prawns…and much more. Adelaide’s finest supermarkets has a great relationship with Sunny Seafoods which specialises in frozen Australian and imported Asian foods. The family-run business is named after Sunny who migrated to Australia from Vietnam with his family in 1978. The family arrived here with just the clothes on their backs and a dream. Sunny Seafood was established in 1992 and has become a success story for this hard-working family. We picked a few items from the freezer section at Pasadena and asked Thu Anh Nguyen Bader from Sunny for some ideas on how to use them.

ɅɅ Sugar cane prawns, or chao tom, is a traditional Vietnamese dish that originates from central Vietnam in Hue. As one of the most popular dishes in Vietnamese cuisine, it is traditionally grilled over a charcoal fire and is a popular snack at roadside and market stalls. It’s also eaten as part of a sharing meal with the prawn meat taken off the sugar cane and wrapped in rice paper, lettuce leaves, vegetables and herbs with thin rice noodles and like most Vietnamese dishes dipped in the famous dipping sauce.

Durian

ɅɅ Sliced purple yam otherwise known as ube or khoai mo in Vietnamese, is a tuberous root vegetable which has a vivid violet to bright lavender colour, a staple in a South East Asian cooking. The yam is very much like a sweet potato which has a pistachio nutty and subtle vanilla flavour. It is commonly used in sweet dishes over savoury ones to make everything from cakes, cheesecakes, flans, to candy ice cream and smoothies.

ɅɅ Cuttlefish balls are a common food in Hong Kong/China and South East Asia, normally made with fish paste and boiled in a soupy broth or even deep fried. There are all different flavours to these balls, with cuttlefish balls being a very popular flavour, added to steam boats, hot pots, stir-fry and even eaten with Asian two-minute noodles and vegetables.

ɅɅ Sea cucumber is a marine animal which is used in fresh or dried form. In some cultures the sea cucumber is thought to have medicinal value. Most cultures in East and South East Asia regard sea cucumbers as a delicacy. It has a slippery texture and is definitely an acquired taste. Common ingredients that go with sea cucumber include winter melon, shiitake mushroom, and Chinese cabbage. It can be cooked in clay pots, soups, braised or stir fried.

ɅɅ Sour sop pulp in a cup. Sour sop is a part of the custard apple family, usually found in tropical humid regions. It can be eaten on its own with a spoon or in South East Asia it is more commonly incorporated into beverages, syrups, smoothies, desserts, ice creams and sweets.

ɅɅ Lotus root is from the beautiful lotus plant. The entire plant is edible but the root that grows under the water is most commonly used in cooking and is especially important in Asian vegetarian cuisine.

The lotus root is mild-tasting with a pleasantly sweet flavour. It has a crunchy texture comparable to celery. When cooked for a long time, such as in a soup or stew, it becomes softer but still retains a tender bite like just-cooked potatoes. This vegetable is becoming increasingly popular with many chefs in Australia. Sliced lotus root deep fried and garnished with salt makes a lovely crunchy chip that can be served with dip, incorporated into a main meal or added to salads. ɅɅ Water lilies are an aquatic plant and all parts of the plants are edible. Sunny Supreme sell all parts that can be cooked/eaten from the pods, to roots and stalks. The water lily stalks are commonly used in Vietnamese cooking in soups, stews and even steam boat/hotpots.

9 BREADBAR

FOR EASTER AND BEYOND

soureki (pronounced ‘tsoo-reh-key’) is the traditional Greek Easter bread that’s a deliciously-soft, gently-sweet braided yeast bread similar to brioche.

Giuseppe says he enjoys tsoureki toasted and served with marmalade for breakfast but he also likes it with blue cheese, Parmesan or pecorino. He thinks it is a good match with prosciutto and speck.

Tsoureki

Pasadena Foodland chef Giuseppe Nasti makes

tsoureki most weekends and will ramp up his baking for Greek Easter (April 26-29).

“I am Italian but recently my bosses have asked me to produce something I have never done before and cook with the Greek spices like mahlepi and mastika,” Giuseppe says. “These two spices are essential for an authentic flavour, and believe me, Greek people really love their tsoureki and they will not be scared of giving you their feedback,” he says.

To make tsoureki, Giuseppe says an electric dough mixer is essential to achieve the desired soft and gently chewy texture. “A very important characteristic of this bread is that it is very stretchy because of the development of the gluten,” he says. “If in any case you don’t have the machine and want to try and do it, I suggest you make the dough the day before without any dry yeast and butter.”

Giuseppe Nasti

Ingredients

• • • • • • • • • •

600g flour 160g sugar 3 large eggs 1 pinch salt 200ml milk 8g dry yeast 6g mahlepi 3g mastika 125g warm water 125g soft butter

Method

1. Start by activating the yeast in the warm water (if you are making the dough by hand, use this step the day after). Mix the eggs, sugar and milk in a bowl, add the salt and the ground spices. Add the yeast solution. Slowly mix the dough for about 10-20 minutes, even longer if necessary. The dough is ready when it comes away from the side of the bowl. At this time add the butter and wait until it is absorbed by the dough. Prove (rest) the dough for about 1 hour. 2. Cut it into two equal parts. And cut those two parts into three more pieces to make six pieces of dough. Roll each piece into long logs and braid three logs together to get two loaves in total. Brush each loaf with egg wash (a mix of egg and milk to glaze the surface), sprinkle with flaked almonds and prove until doubled in size. 3. Bake at 165C for about 30 minutes. Rest until completely cooled before slicing. Enjoy this amazing bread with your family and invite some Greek friends over!

10 F E A T U R E

Y O U T H

I N C

STUDENT SUCCESS

outh Inc star student Alicia Burns exemplifies all that can be achieved when young people are encouraged and empowered to become their best selves.

When the 24-year-old first arrived to study at Youth Inc, she was trying to manage anxiety, depression and a debilitating lack of self-confidence. “On my first day at Youth Inc, I just hid in the corner and tried not to talk to anyone,” she says. Fast forward 18 months and Alicia has achieved not just academic excellence but significant personal growth. She successfully completed her SACE via a Certificate 3 in Hospitality and 40 credits of Stage 2 Community Studies A in which she excelled. Alicia received an A for both of her Community Studies subjects, one of these with Merit. A merit certificate is awarded by the SACE Board of SA to the students who receive an A grade and are deemed to be in the top one to two per cent of the student cohort for that subject in the State.

“Youth Inc has made such a huge difference to my life and I didn’t believe I could do anything like this,” she says. “If I hadn’t come here, I would not have been trying to go to uni now. I never would have thought that was even an option for me.” It has been a remarkable transition for Alicia who left secondary education in 2012 during her final year of schooling because she didn’t feel she would get through and feared failing. After leaving school, she tried a number of jobs and volunteered for organisations to help build both her employability skills and self-confidence. Alicia found employment running children’s programs in her local church where she

Youth Inc Principal Fred Heidt, Learning Architect Nia Lewis, student Alicia Burns & Life Coach Stephanie Noon remained for three years but, at the end of 2017, she realised she had more to offer and decided to move on.

Alicia’s forum even came to the attention of Bill Shorten whose office requested a copy of her presentation.

To support herself in the interim, she completed a barista course and sought out employment opportunities.

The Youth Inc alumnus credits her personal development to the unwavering staff support and positive psychology framework that underpins all Youth Inc sessions. She particularly valued her personal life coaching sessions.

During her job search, she stumbled on a Youth Inc advertisement and attended an information session where the conversation about leadership and SACE completion piqued her interest. In Community Studies, Alicia researched the Newstart Centrelink payment and found that, not only is the Newstart allowance well below the poverty line, it also has not been increased in real terms for over 20 years. She used her studies to raise awareness of this fact and to campaign for an increase to the Newstart allowance. Alicia organised a forum where guest speakers shared their stories with an audience and the event was well received by the community - particularly those who work or advocate for those living below the poverty line.

“Although Alicia has shone academically, the true success story is the emergence of the confident, articulate young woman who is sitting in front of me now,” Youth Inc learning curator Michelle Richards says. “She is a lovely young lady, she still struggles with anxiety and depression, but she has worked really hard and still gives so much.”

11 F E A T U R E

P E T

F R I E N D L Y

Daniela & Camillo Crugnale

Pawsome treats GONE ARE THE DAYS OF THROWING THE DOG A BONE.

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 project-based learning with hands on, immersive and realworld learning opportunities.

youthinc.org.au

ood-conscious shoppers who are interested in wellness and nutrition are also seeking the same benefits for their pets.

The team at Adelaide’s finest supermarkets believes eating well plays a key role in health and wellbeing and should extend to what we feed our fur babies.

Global trends show a growing number of animal lovers are wanting more “humanised”, organic, natural and healthy foods for their beloved pets – everything from mushroom or bone broths to casseroles or cupcakes. Chef Camillo Crugnale from Mr Nick’s at Pasadena agrees our four-legged friends also deserve healthy, nutritious foods. He has created a dog-friendly recipe for pasturefed beef and local mushroom muffins and all the ingredients needed can be found at Frewville and Pasadena. The muffins will keep and freeze well so you can make a large batch in advance and thaw them when needed.

Ingredients: 1 free range egg 2 teaspoons Kangaroo Island honey 250g sliced SA mushrooms 150g pasture fed beef mini chunks 1/2 banana 100g Adelaide finest supermarkets smooth almond butter (made fresh in house at Spicebar Pasadena) 80g wholemeal flour 45g rolled oats 1/2 cup baking flour 100ml beef or chicken stock

Method

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a mini cupcake/ muffin tin with paper cases. 2. Put the egg, honey and mashed banana into a bowl and stir to combine. Add mushrooms, peanut butter and beat together to form a smooth paste. Add flour, oats and baking powder and stir to form a dough-like consistency. Add the stock and mix until well combined. Let this mixture sit for 15 minutes. 4. Stir a few times, then spoon it into a paper cases, filling each about two-thirds full. Bake for 12-15 minutes until golden brown or an inserted skewer comes out clean. Cool on a wire rack.

12 FLOWERBAR

Autumn colour J

Autumn is an ideal time for Australian natives so look out for locally-grown proteas, leucadendrons and kangaroo paws, among other hardy indigenous varieties.

An array of locally-grown flowers can provide pops of vibrant colour as we move into the cooler seasons. Many Aussie natives also flower in autumn/winter.

Beyond blooms, Flowerbar also stocks an excellent range of indoor plants which can liven up your home or make great gifts.

ust because the leaves on the trees are changing doesn’t mean beautiful flowers can’t be found in autumn.

Julie Smith from Flowerbar at Frewville says locally-grown blooms thriving right now include ornamental kale which looks like a colourful cabbage with white or purple-pink centres and closely-packed green outer leaves with frilly edges.

Plants purify the air we breathe and some varieties are far more effective than others at filtering out pollutants and toxic chemicals.

Stocks (or Matthiola incana) are a sweetly fragrant and enduring flower which are available in a range of colours and have a vase life of up to four weeks.

“People love the look of plants but forget about the health benefits of having them inside, how they can increase your wellbeing, make you feel calmer, more focused and positive about life,” Julie says.

Lisianthas (in eight colours) are an autumn favourite. Their delicate flower heads are more robust than they appear and they also have a long vase life of two weeks. Tulips and dahlias are available in autumn while roses and disbuds (a type of chrysanthemum) are available year-round. Julie says disbuds, also known as the pom pom flower, have tight petals in a rounded ball shape and are the store’s best-selling flower.

Flowerbar has most of the on-trend indoor plants which are known as great air purifiers such as Monstera Deliciosa and peace lilies. “People love the Zanzibar plant (a type of cycad with thick, glossy green leaves) which thrives on neglect so is quite an indestructible plant,” Julie says.

Protea

13 F E A T U R E

C R A F T

G I N S

Garden

paradise

in a shell EVE’S GARDEN IS THE LATEST FLAVOURED OYSTER CREATION BY ORLANDO BAGNARA FROM PASADENA’S OCEANICBAR.

n SA Coffin Bay oyster is presented with a cucumber and elderflower granita, cucumber jelly, compressed cucumber (infused with gin, cucumber juice and lime juice) with apple ginger gel, seaweed, finger lime citrus caviar, juniper berry salt and cucumber dust (made from dehydrated cucumber skin ground to powder). Eve’s Garden is garnished with society garlic leaves.

“It started because I wanted to transform what I’d usually put in a G&T and get that flavor into an oyster. It took a bit of experimenting to bring all the elements together,” says Orlando from the Oceanicbar.” He teamed up recently with Sasha Sachs from Kangaroo Island Spirits (KIS) to find the perfect gin to match the oyster. Sasha selected the KIS O’Gin which is made with Olearia, a native coastal daisy which is picked from the sand dunes on Kangaroo Island. “The saltiness and the ocean feel of the gin goes really well with the freshness of the cucumber and the seaweed, it’s such a perfectly well-balanced match,” she says. Eve’s Garden Oysters and O’Gin are available at the OceanicBar at Pasadena Foodland.

Pasadena Foodland stocks the exciting new finger lime caviar used in Orlando’s oyster. This is the world’s first spoonable frozen pure finger lime pearls with no additives, colourings or preservatives. They are ready to spoon out of the tub onto oysters, salads, fish or in amazing cocktails.

Orlando Bagnara & Sasha Sachs

14 F E A T U R E

AUTUMN RISOTTO

R E C I P E S

VEGAN Salvatore Pepe

Many food lovers welcome the arrival of autumn for some deeper, earthier flavours after a long summer of salads. Risotto is a star performer when the weather starts to cool down. The northern Italian dish makes a weeknight comfort food favourite or can be elevated to dinner party status with some more luxe ingredients. Chef Salvatore Pepe shares his recipe for a seasonally-focused risotto showcasing all the golden autumn colours, flavours and textures.

Ingredients (Serves 4) 600g butternut pumpkin, chopped 360g carnaroli rice Olive oil 1 litre vegetable stock 1 brown onion, finely diced 12 chestnuts (fresh or canned – available at AFS) 80g hazelnuts 12 sage leaves

Pumpkin, chestnuts and hazelnut risotto

Method

1. Place the pumpkin on a tray lined with baking paper, drizzle with olive oil, sprinkle with salt and bake at 190C until caramelised and soft. 2. If using fresh chestnuts, cut in half, place in a baking dish and roast dry at 200C for 10-12 minutes. When cool, remove the skin and roughly chop. In a frypan, add the hazelnuts and sage, drizzle with olive oil and gently fry until the sage is crisp (about 2 minutes). 3. Place the diced onion into a heavybased saucepan with 40ml olive oil and cook stirring over moderate heat. When lightly browned, add rice and stir over low heat until translucent. Ladle in the hot stock approximately to cover the rice plus 2 more ladles. Cover the pot for 10 minutes on low heat. Add more stock as it’s absorbed.

WINE MATCH David Ridge, wine specialist, suggests the 2018 Silex Pinot Gris to match Salvatore’s autumn risotto:

4. After approximately 5 minutes add the pumpkin and the chestnuts, salt to taste, continue stirring for another 3–4 minutes adding a little more stock if necessary. Remove from the stove, making sure that it is not too dry, add more stock if needed to create a loose mix. 5. Divide the risotto between the plates, shaking a little to spread the rice, sprinkle the hazelnuts on top and top each plate with sage leaves. Serve immediately.

Vegetable stock from scratch: In a small pot, combine a celery stick, one carrot, one brown onion (sliced in half), one or two button mushrooms, four peppercorns and some parsley stalks with 1.5 litres of water. Bring to the boil and simmer for 10 minutes.

“From the cold south east of SA, even further down than Mt Gambier, this wine is ideal for the risotto dish. It is quite like what you’d find in Italy’s cold, far north Alto Adige where Pinot Grigio (the Italian name for this variety) is native. The mineral and slight herb character picks up on notes in the dish but it’s the texture, the renowned creaminess of both risotto and the wine, that will sing together”.

F E A T U R E

R E C I P E S

POACHED PEARS FILLED WITH MASCARPONE This is the best time of year in South Australia for pears which are at their sweet, juicy best in the cooler months.

Poached pears filled with mascarpone

Salvatore adds another dimension to his elegant poached pears by filling them with creamy mascarpone cheese and crunchy pistachio nuts for a textural thrill.

Ingredients (Serves 8) 8 small Duchess pears - not too ripe 250g caster sugar Half cinnamon stick 3 cloves 400ml white wine 400ml water Half lemon For the filling: 250g mascarpone cheese 2 tbsp pistachio nuts 4 tbsp caster sugar For the topping: 120g dark chocolate 60ml cream 1 tbspn olive oil

Method

1. Peel the pears and scoop out the core at the base with a spoon or paring knife. Place in a saucepan just large enough to contain them. Cover with water and wine, squeeze in the lemon, add spices, 25Og sugar and simmer until tender but still in shape. Carefully remove the pears, increase heat and reduce the liquid to a syrup then strain and reserve. 2. Mix the 4 tablespoons of sugar and mascarpone until well combined. 3. Using a small knife, cut the pears from the middle in strips to form a fan shape on the plate. 4. Spoon the mixture into the base of each pear, arrange on the plate and coat with the syrup. Gently melt the chocolate, cream and olive oil in a bowl over hot water or in the microwave for 30-40 seconds and mix well. Pour 1 tablespoon of the chocolate over each pear, garnish with extra pistachio nuts and serve.

WINE MATCH David’s pick for Salvatore’s poached pear dessert is the 2018 Bera Moscato d’Asti: “This is the ‘real’ Moscato from Piedmont in north-east Italy (next to France). The actual variety named Moscato is used here to make a gorgeous, fresh and lively bubbly, with characteristic grapey and almost minty notes. A very natural, and simply-made wine, Moscato is low on bubbles and not too sweet as it uses its own sugar to ferment and create its own bubbles. Zippy and delicious with a simple tasty, fruity dessert like this poached pear.”

David Ridge

Bread

NEW The growing range of Mr Nick’sbranded foods at Frewville and Pasadena is inspired by the inimitable Nick Chapley.

Olive Oil

The new Mr Nick’s Extra Virgin Olive Oils are made exclusively for Adelaide’s finest supermarkets with 100 per cent SA olives (Kalamata and Koroneiki varieties) grown in the Adelaide Hills and Murraylands. The labels were created by in-house designer, Bill Giamos. The Kalamata oil has tropical freshness with crisp red apple and green tomatoes rounding out the palate with a gentle hint of black pepper to finish. The Koroneiki oil is robust with herbaceous tones, hints of fresh clover, nutty almond notes and it finishes with a peppery character.

The 84-year-old Mr Nick is the patriarch of the Chapley family and a familiar face to regular shoppers at Frewville and Pasadena. He is the well-dressed gentleman who is often spotted overseeing operations at the stores he established and still plays a vital role in today. Mr Nick has been actively involved in the development of each food product from the recipe stage through to the final taste tests and is adamant he wouldn’t put his name on anything that wasn’t top-quality.

SIGNATURE PRODUCTS

Coffee

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

Meat

Mr Nick has been pivotal in getting the recipe just right for the enormously-popular souvlakia (chicken, pork and beef) and keftedes (meatballs). The classic Greek meat products are best sellers at Frewville and Pasadena. Mr Nick himself tests the marinade mix regularly to make sure it tastes authentically Greek. The souvlaki marinade is made with garlic, cracked black pepper, fresh and dried oregano, salt, lemon juice and olive oil.

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

NEW

Tomatoes

The fresh produce departments at Frewville and Pasadena now have delicious, locallygrown tomato varieties bearing the Mr Nick’s brand. These juicy, top-quality tomatoes will continue to be at their very best through autumn.

Nut butters

The rise of veganism and a general interest in eating well has seen an increased demand for nutritious nut butters. Mr Nick’s range of pure nut butters are all made in store – look for the Mr Nick’s label on jars of freshly-ground almond butter, cashew butter and the classic peanut butter.

The Mr Nick house brand is used for the best-selling souvlakia which is prepared in house to a traditional recipe; nutritious nut butters which are freshly ground in store and the season’s best-tasting tomatoes which are grown especially for Foodland Frewville and Pasadena. These tomatoes, cultivated for flavour, come straight from the farm to the stores. The Mediterranean diet of Ikaria, the Greek Island home of Mr Nick, inspires the food philosophy at Adelaide’s finest supermarkets. This way of eating is the secret behind the Ikarians’ good health and longevity and Mr Nick is living proof!

Deli treats

The Mediterranean diet underpins many Mr Nick’s signature foods such as marinated mixed olives and marinated Kalamata olives made with an authentic Greek recipe. Also, try homestyle tztaziki and taramasalata dips, artichokes, marinated mushrooms and golden peppers. The pickled octopus and pickled calamari both get the thumbs up from Mr Nick.