Eat

ANNABEL COOKS: Chicken sandwiches. The chicken sandwich is almost an institution. Perfect for any party, always a crowd pleaser. Annabel Bower gives us her tried and tested recipe!

Potato and Pizza! Two of our favourite things! Put them together and you’ve got a combination the whole family can enjoy. Little people also love to make pizza so your mini master chefs can give you a hand with this one, and if they prefer a cheese pizza (like our kids!) this one is perfect for parents who want something a little bit more gourmet and a little bit less ham and pineapple.

Potato Fritters are perfect for hungry little tummies, and this Spud Lite recipe is packed full of flavour (and a little spice too, add more or less depending on how much zing you and your little people prefer)!

This 3 step, kid-friendly guacamole recipe from the Adelaide Central Market is easy peasy guacamole and perfect for keep little people busy in the kitchen creating something healthy and delish!

Busy families are looking to save time at mealtimes, and according to the findings of a Flinders University study, some of the best meal planning apps can help keep these dishes healthier.

What more could your Dad, Step-Dad, Grandpa or favourite Uncle want for lunch on Father’s Day? This do-ahead pie has it all! The cooking process evaporates the alcohol in the beer so it’s safe for children to eat. Most casseroles tell you to brown the meat first but this is a chuck-it-all-in-and-cross-your-fingers kind of recipe, who’s got time for browning meat anyway? Enjoy! Serves 6-8 INGREDIENTS Pie1 teaspoon olive oil2 brown onions, diced4 cloves crushed garlic250g streaky bacon, diced2kg chuck steak, diced2 carrots, diced (optional)1 cup tomato passata or crushed tinned tomatoes375mls Coopers Pale Ale or your beer of choice1 cup chicken or beef stock, salt reducedBay leaves and sprigs of fresh thyme Mashed potato topping800g white potatoes40g butter, cubed1/2 cup warm milk50g grated parmesan cheese, extra to sprinkle Kale Chips1 bunch of kale, stalks removed, chopped into 5cm wedges1 tablespoon olive oilSalt and pepper METHOD Preheat oven to 150 degrees celsius.In a large ovenproof casserole pot, brown diced bacon in olive oil until crispy, remove from pot using a slotted spoon and put aside. Next, brown off onions in left over bacon fat with a pinch of salt until soft and translucent. Add crushed garlic for the last minute. Return bacon to pot along with beef, tomato passata, beer, stock, bay leaves and thyme. If using, the carrot can also be added at this stage. Season with black pepper, don’t add any more salt until the end, it may not need any after the sauce is reduced. Stir all ingredients together and wrap pot tightly with foil, or cover with a well fitted lid. Bake in the oven for 2.5-3 hours or until meat is tender and almost falling apart. Remove meat from pot using a slotted spoon and put aside, reduce sauce that is left until it is thick enough to cover the back of a spoon. Check seasoning then return meat to pot and stir to combine. Meanwhile, for the mash, peel potatoes, cut into 1/4’s and place in a saucepan of cold salted water. Bring to the boil and cook until soft in the middle. Drain well, return to pot and mash with butter. Next add warm milk and grated parmesan, stir to combine, but do not over mix. Check seasoning and add salt and pepper if needed. Increase oven temperature to 200 degrees celsius. Place generous scoops of mash on top of beef mix in pot, sprinkle top with extra parmesan and bake for 10-15 minutes or until golden. As you place the assembled pie in the oven also pop in kale leaves, tossed in olive oil, sprinkled with salt and pepper and placed in a single layer on a lined baking tray. These will also take 10-15 minutes. This pie can be made in advance and reheated as needed. After topping beef mix with mash, place in fridge and then follow recipe as per instructions. It will take about 45 minutes if the pie has been in the fridge. The kale chips are best cooked just before serving.

Couldn’t you just face plant into a dish of this? It‘s the ultimate comfort food! You can mix up the cheeses, adding in brie, blue, or a really sharp cheddar. For a grown-ups version Gorgonzola and sautéed mushrooms are a great addition and it’s the perfect vehicle for some steamed broccoli, carrots, corn or peas if you’re trying to get more veggies into the kids.

Supermarket Swap raises awareness of what is sneakily added into our food and makes it easy for other time-poor parents to slowly make some simple changes too.

It’s National Potato Day; and who doesn’t love the humble spud? However you have them; mashed, baked, fried, in their jackets or out of them, curly, straight or crimpy, the good old ‘tater is classic comfort food! To celebrate National Potato Day we have a winter classic recipe from Spud Lite; it’s hearty, it’s warm, it’s filling, and it’s full’o’spuds!

Fussy eating is actually a normal part of toddler development. It is an “umbrella term” for a broad range of eating characteristics. Karina Savage from Smartbite talks us through fussy eating and how we can help encourage our kids to try new foods.

Kids nutrition and fussy eating expert Karina Savage from Smartbite has developed this Vitamin C loaded healthy muffin for kids that will win over even the fussiest of little people!

A definitive listing of Adelaide’s best chocolate + our fave pick from each location! And if that’s not enough, we’ve also got a chocolate cheat sheet so when you’re on the hunt for Adelaide’s best chocolate, you know your single origin from your couverture.