Eat

Chocolate Cake 1 x 24 cm cake tin greased and lined with baking paper125 grams very soft butter1 cup castor sugar1 tsp vanilla bean paste2 eggs2/3 cup cocoa sifted (no lumps!)1 cup of milk2 tsp balsamic vinegar1/2 cup hot coffee1+1/2 cups self raising flour In a stand mixer (or with hand held electric beaters) whisk butter and sugar until light and fluffy.Add eggs and vanilla for a further two minutes. Combine milk with balsamic vinegar and set aside, It will curdle slightly but that’s OK.Sift in cocoa and whisk very gently, it will go everywhere if you try to mix it in too fast! Next, slowly add in milk + vinegar combo. After this add the flour and hot coffee, mix until just combined. Remove beaters and quickly stir with a spatula, scraping the base and sides of the bowl to make sure all ingredients are mixed evenly. Pour into prepared tin and bake at 180 degrees celsius for 35-40 minutes or until a toothpick comes out clean. Sit in tin for for ten minutes before turning out onto a tea towel on a cooling rack. I always pop my cakes in the fridge, or better still, the freezer before icing. It makes them less likely to crumble and it’s easier to get smooth sides. Vanilla Buttercream Icing and Chocolate Drip Topping 500 grams icing sugar (it must be sifted!!)250 grams softened butter1 tsp vanilla bean paste1/4 cup milk at room temperature200 grams white chocolate75 mls thickened cream Beat butter on high until very light, pale and fluffy. (This can take a while) 
Next, slowly beat in icing sugar and vanilla bean paste for a further 3-5 mins, start slowly then build up speed. To finish stir in milk with a spatula knocking out any of the larger air bubbles to make a smooth icing. If you are feeling really brave you can cut the cake into two layers and fill the centre with buttercream before starting with the crumb layer of icing. Put aside 1/4 of the icing for a “crumb layer”. This is a layer of icing you do under the final outer layer of icing to catch all of the crumbs and create a smooth, crumb free base. Put the cake back in the fridge with the crumb layer to set for 5-10 minutes before adding the final layer of icing which will be thicker and fingers crossed, crumb free! Return to fridge to set before adding drip effect to the top. Melt white chocolate and cream in a microwave safe jug stirring every 30 seconds until melted. Add a few drops of food colouring and drizzle at evenly spaced intervals around the top edge of the cake so it drips over and runs down the sides of the cake. Pour the rest onto the top of the cake. Tip : Softened butter is when it still holds its form but will squash down when pressed. If it is melted too much the butter will split into oils and solids and not come back together or make a good icing. @foodbyannabel

Hey, sugar! Just how much sugar is too much for little teeth and tummies, and where is it hiding? By Bloom Nutrition StudioJulia Boase and Angela Stradwick, Accredited Practicing Dietitians Sugar can be a divisive little word for parents. For some, the thought of a little sugar sparks joy, sprinkling love into baked goods packed off into lunch boxes around the country. Where others go into combat mode, with a zero-tolerance approach to the sweet stuff. So just where should we sit in the debate on how much sugar is the right amount for our kids? What exactly is sugar? Typically, we think of dietary sugar as those little white grains of table sugar. But technically speaking this is actually sucrose, a simple carbohydrate made up of glucose and fructose. In Australia, this is usually made from sugar cane. There are many different naturally occurring sugars found in our food supply, like fructose from fruits, vegetables and syrups, and lactose in milk. Our digestive system also breaks down more complex carbohydrates from starches to form sugars within our body. All of these different types of sugar are a fuel source for all the amazing things we do – like growth and development in childhood, and physical activity in all stages of life. Where is it? For Australians, naturally occurring sugars come mostly from fruit, vegetables, honey and dairy products, but these aren’t the real issue. Not only are they travelling companions with a host of dietary good stuff – think fibre, prebiotics, probiotics, vitamins and minerals – they also don’t make up the bulk of our sugar intake. The majority of our excess sugar intake comes from added ‘free sugars’, in high calorie, low nutrient foods and drinks – soft drinks, flavoured waters, sweetened fruit juices, as well as commercially made cakes, biscuits and pastries. And while more than half of us eat over the recommended amount, the highest consumers of free sugars are our teenage boys. What’s wrong with too much? When our intake exceeds our energy needs, too much sugar can be a risk factor for excess weight gain. Even when growth and activity levels are on track, having too many sugary foods leaves less room in the diet for the healthy nourishing foods and drinks our bodies need to stay well and be at our best. And then there are teeth. Bacteria in our mouth break down sugar and convert it to acid that causes tooth decay. Food and drinks that are consumed slowly or regularly throughout the day or those that stick to teeth are the worst. Soft drinks and sweets, we’re looking at you. How much should we be having? To lower the risk of excess weight gain and tooth decay, the World Health Organisation says to limit our intake of free sugars to no more than 10% of energy each day. Exact amounts will vary, but this equals a limit of about 6-8 teaspoons for toddlers and preschoolers, 8-10 teaspoons for primary schoolers, 12-14 teaspoons for teenage girls, and 15-18 teaspoons for teenage boys. Calculating your child’s actual sugar intake is a tricky business! So at home, rather than focus on how much sugar your child is currently having, just try cutting back on free sugars where you can. When they are eating sugar, try to ensure it’s mostly in foods that also deliver a range of other nutrients. Fill up lunch boxes and family meals with choices based on real foods – vibrant veggies, fruits, whole grains, lean proteins and dairy. It’s ok to include a little sugar in our home cooking when the good stuff makes up the bulk of your food. Cut down on processed and packaged snacks. Most store-bought snacks have a surprising amount of sugar added. Make your own and experiment with gradually reducing the sugar in your favourite recipes. Sweetened drinks are best avoided, so don’t offer soft drinks or cordials (1 can of Coca-Cola contains 10 teaspoons of added sugar!). If you choose fruit juice, keep it to no more than 1/2 a cup per day, and only buy unsweetened 100% juice varieties. Limit sweetened milk drinks, instead choosing plain milk or sweeten with fruit, smoothie style. Avoid sugary breakfast cereals and choose wholegrain “plain” varieties, like rolled oats, Weet-bix and shredded wheat biscuits. Keep occasional or party foods as just that, occasional. Avoid letting them creep into lunch boxes, or become regular pantry items. Read labels on the food you buy. Ingredients have to be listed from most to least, if sugar is high up on the list you probably want to avoid it. And don’t forget to brush those little pearly whites! Oh, and date sugar, rice malt syrup, coconut sugar, palm sugar… while they have a little less refinement and a little more nutrients, yep, you guessed it – they’re still sugar. Banana Oat Pikelets Ingredients: 1 banana1 cup of rolled oats1 teaspoon of baking powder1/2 cup greek yoghurt1 egg1/2 teaspoon of cinnamon Method: Put all ingredients into your blender (I used a high speed nutri-bullet). Blitz until smooth. Place a frying pan on medium / low heat and melt a small amount of butter. Pour mixture into pan in “pikelet size”. Cook for about 1- 2 minutes or until the underside is starting to turn golden brown. Flip over and cook on the other side for another 30 seconds. Suitable for freezing. Angela and Julia are Accredited Practicing Dietitians. Between them they have 8 children, and over 30 years experience years of experience helping women, children and families to eat well. Visit them at bloomnutritionstudio.com.auor @bloomnutritionstudio to find out more.

Kid’s Eat FREE These School Holidays at Rosemont Hall This school holidays, Rosemont Hall will be launching their first ever kids menu. The Asian-influenced kids menu retains the street style Thai of Sunny’s Shop and Hong Kong Cantonese of Mr Chans – but for the mini’s! To celebrate the launch, kids will eat free with any main meal purchased throughout the school holiday period from April 12 – 28 (restaurant closure dates are April 19-22, and April 25). A great local spot for families to enjoy a meal together during the break. Check out the menu below: Rosemont Hall @rosemonthall

Discover new flavours, tastes and delights from around South Australia when the Urban Pantry returns to Rundle Mall for Tasting Australia this April. Open daily from Friday April 5 to Sunday April 14 at the Gawler Place Canopy, the Urban Pantry will offer a rare chance to sample some of the finest cheeses, seafood, gins, vodka, coffee, smallgoods, chocolates, wine, spices, pastes and relishes from many corners of South Australia – and Rundle Mall. More than 25 artisan producers from five food regions will be featured, including Sunnyhill Distillery from Yorke Peninsula, the Adelaide Hills’ Udder Delights and the Fleurieu’s Port Willunga Fine Foods. Butch’s Smallgoods and Arrosto Coffee from the Riverland will also take part, along with Barossa Valley Cheese Company and Seppeltsfield Road Distillery. Haigh’s Chocolates, Jonny’s Popcorn, Charlesworth Nuts and Liquid Gold Kombucha will also provide a taste of Rundle Mall and Adelaide. While enjoying product tastings and stocking up the reserves at home, Urban Pantry visitors can also collect a map to Taste Rundle Mall, a self-guided foodie tour of the Mall Precinct. Taste Rundle Mall will uncover hidden gems and special offers from Rundle Mall traders and producers including cocktail chocolate truffles at Just Bliss, T2, Charlesworth Nuts, Foods for Life, Lindes Lane and Hotel Richmond. By enjoying one of the many Taste Rundle Mall special offers, foodies will earn a chance to win the ultimate getaway – a trip for two to Port Lincoln for two nights to sample the finest of Eyre Peninsula, including a 2.5 hour oyster farm tour and tasting. Rundle Mall Management Authority General Manager Johanna Williams says the Urban Pantry provides an opportunity for Rundle Mall visitors to experience some of the special produce often only found out of Adelaide. “Rundle Mall plays an integral role in the lives of so many South Australians, so it is a great opportunity to connect them with majorevents like Tasting Australia,” Johanna says. “The Urban Pantry was so popular last year, and we’re thrilled it can return to introduce emerging artisan producers to a wider audience while also celebrating some of the more well-known brands on Adelaide’s doorstep.” The Urban Pantry regional showcase is supported by I Choose SA, an initiative of Brand South Australia. Brand South Australia’s Chief Executive Officer Karen Raffen says the state has earned an enviable reputation for its clean, green environment and produce. General TastingUrban PantryTASTE Rundle Mall

If you are looking for a fun, family day out this April, Tasting Australia has the perfect list for you. From cooking classes to food-filled fairs, the 2018 Tasting Australia program has so much on that kids – both young and old – will enjoy. Taste Buds 13-22 April, Rundle Mall, FREE Is your little one an aspiring chef? Taste Buds is a program exclusive for 7 to 12-year-olds to teach them about food, nutrition, food provenance and food preparation. This fun, hands-on and sensory approach will be led by leading South Australian chefs, producers, artists and gardeners and will be a guaranteed good time for all (and it won’t cost you a cent!) Tickets available here. Food Saucerers BBQ Gurus for Teens 18 April, Scoffed, $75 Teach your teens all about the fun of firing up the family barbecue. This three-hour cooking class hosted by Scoffed will empower teenagers to cook several dishes – including dessert – all using a Weber barbecue safely. A great opportunity to perfect the grilling technique, learn about cuts of meat and how to prepare them properly, and cook with fresh vegetables and herbs straight from the garden. Tickets available here. Feast on Yorkes 15 April, Barley Stacks Wines, FREE A fair-like event showcasing local food, wine and talent in the unique Barley Stacks barn-style cellar door and function centre. Mix and mingle among the ambient atmosphere while enjoying local seafood, spit-roasted meats, beverages and more. All products available for tasting are sourced from the Yoke Peninsula. Tickets available here. Westfield Food and Wine Weekend 21-22 April, Westfield Marion, Tea Tree Plaza and West Lakes, Various prices Westfield Marion, Tea Tree Plaza and West Lakes are excited to be hosting the Westfield Food and Wine Weekend in conjunction with Tasting Australia. You can register for Mini Foodies Masterclasses with Sprout Cooking for kids aged 6 to 12 at these Westfield centres (just $10 with a gift to take home). Meanwhile, parents can try complimentary tastings from pop-up cellar doors, try delicious foods, and watch free demos with renowned South Aussie foodies. Tickets available here. Tasting Australia runs from 13-22 April 2018. View the full program here.

This is an absolute family favourite at my house, I can guarantee that after cooking it once it will be highly requested and on repeat. Serves 6 1 whole Chicken approx 1.8kg OR 1 BBQ chook (don’t add salt if using this!) 30 grams of butter 1 brown onion finely diced 1/4 teaspoon of salt 300gms washed sliced leek (2 small/1 large) 2 -3 garlic cloves 1 cup of salt reduced chicken stock 2 tablespoons of plain flour 1 tablespoon of Dijon mustard 1 loosely packed cup of parsley leaves 1/3 cup Parmesan 300 mls of thickened cream Season chicken with salt and pepper. Drizzle with olive oil. Place in an oven preheated to 190 degrees for 1 hour. (180 if a fan forced oven). Sauté the onion and salt in half of the butter until soft. Add the rest of the butter, the garlic and leek. Sauté for one minute before adding the stock. Pop a lid on and cook on medium for five minutes or until leek is soft. Sprinkle the flour over the leek mixture stirring quickly. This will help thicken the sauce. Add the mustard, cream, parmesan and some pepper. Next, add finely chopped parsley. Once the chicken is cooked (allow to rest for 10 minutes once it’s out of the oven) remove the skin and shred the meat into the leek mix. Pop in a pie tin, top with a sheet of puff pastry and brush with lightly beaten egg. Bake at 200 degrees for 35 minutes or until brown. We all fight over the pastry so I always cook a spare sheet or two on a separate tray to share at the table. The chicken can be roasted in advance and stored in the fridge. If I’m doing roast chook I often roast an extra one to have spare for lunches or a pie like this. Certainly saves time! As an alternative to pastry you can top with mashed potato or sweet potato. For sweet potato mash I pop whole un-peeled ones in the oven at 190/200 degrees for about 1hr20. They steam inside their skins and make a delicious mash. Much less watery than when steamed or boiled. This pie freezes really well so make double and pop one away for a lazy winter day! I often add lightly steamed broccoli to the mixture to bulk up the veggies. Otherwise serve with peas, beans or a green salad. Annabel Bower graduated from the world renowned Ballymaloe Cookery School in Ireland seventeen years ago. Annabel has since worked in events and catering and her present focus is on recipe development and food styling. As a mum of three and a passionate foodie, Annabel spends most of her time in the kitchen! Her favourite people to cook for are friends and family and even though like all children, her kids won’t eat everything she cooks, she is determined to keep trying and happily share a few of her fail-safe, crowd-pleasing recipes with you! @foodbyannabel

For many of us school is well and truly back for the year, which means daily school lunch boxes, snacks galore and eating out. We all know that reducing waste and recycling will help the environment, but we are often stuck as to HOW TO. Never fear, we have put together a list of simple, effective (and often cost saving) things that you can do to help the environment and reduce waste. *NOTE – with this list comes a warning, we recommend that you label what you can, to avoid trips to the Lost and Found (again…) Beeswax Wraps Made from beeswax and cotton, this environmentally friendly product is a great alternative to plastic cling wrap and sandwich bags, and can be used for up to 6 months! Bees Wax Wraps are readily available these days in a range of sizes and designs and can be found in most supermarkets, as well as online. Beeswax Wraps can also be used at home to store things like fruit, vegetables and are great for storing cheeses. Another benefit is that once they have had their day, they can be put straight into the compost. Winning all round. Reusable containers and Bento lunch boxes These days there’s a huge range of snug-fit, airtight containers and Bento lunch boxes that are suitable for almost any food imaginable. Reusable plastic containers are a great alternative to single use plastics for lunch rolls, sandwiches, crackers, fruit and yoghurts. They are a great investment just make sure EVERYTHING is named. Cutlery Reusable cutlery is another way to cut down on waste, with a range of Eco friendly reusable options available including recycled plastics, wood and bamboo, this is an easy switch out for plastic cutlery and goes a long way in reducing waste. Plastic straws If you haven’t heard that there’s an entire global movement on this, we’re guessing you’re living under a rock. So, if you are still using them STOP! If your kids are obsessed with straws try out alternatives on offer; paper, stainless steel and now bamboo (also, say NO to straws at cafes, restaurants and fast food outlets). Plastic bottles A recent report from Roy Morgan Australia found that 5.3 million people, or 27.1% of the Australian population, drank bottled water in any given week. That’s a lot of plastic. The solution is simple, and so much more economical – reusable drink bottles, they are everywhere!! You can find them in plastic, glass, stainless still at a spectrum of options at different price points, colours and styles. And if used at home, work and school we will see a significant decrease in the problems we face with plastic. 
Coffee Cups Australians consume more than 50,000 cups of coffee every half hour, and an estimated 1 billion takeaway hot drink cups every year… before you yell at us through a caffeine withdrawal rage, we’re not saying don’t drink coffee (hello, we are not insane) drink coffee and lots of it… in a keep cup. Keep it in your handbag, in the car at home or at work, and the best thing about this one is that many cafes have realised the negative environmental impact that coffee cups are having (and the saving they are making not having to use them) and offer a discount for keep cup coffee orders – Win, win! Plastic Bags This one is also super simple… Don’t use them and if you do use them, use them again and again and again and again.. and again! There are so many opportunities to say “no thank you, I don’t need a bag” or “I have brought my own bag”. Buy some reusable bags and keep them in your car (preferably in arms reach), when you go to do your groceries take them with you and use them! There are also now a range of smaller cotton and mesh bags available that can replace the plastic bags used for fruit and vegetables in supermarkets. According to website ‘1 Million Women’ the average Australian uses 170 plastic bags every year. 150 million of these end up as litter, only 3% of them are currently being recycled (which you can do at Coles and Woollies) and 200,000 bags are dumped in landfill every hour. This is not good enough and we all need to pick up our game, it’s so easy to shop with reusable bags, so let’s make a pact to be more conscious of this, deal? Check out these websites for products and healthy recipe ideas: packagemefree.comdobeewraps.comnudefoodmovers.com.auhealthylunchbox.com.auhellogreen.com.auschoollunchboxblog.wordpress.combloomnutritionstudio.com.au

Edible Gifts this Christmas With Christmas right around the corner, we better start ticking off that present list. Instead of the typical candle, pjs, socks, perfume and cologne gift ideas, why not give something a little more special, and oh-so yummy? These holidays, treat your family, friends and/or school teacher to a batch of freshly baked FruChoc Biscuits, made by your little one. This recipe not only looks and tastes delicious, but is super easy to create. To make that gift extra special, have your kiddies wrap them up in cellophane (or wrapping of choice), and write out a personalised card, complete with a candy cane. Preparation time: 10 minsCooking Time: 15 minsMakes: 12Difficulty: Easy peasy INGREDIENTS• 125g unsalted butter, softened• 3/4 cup brown sugar• 1 tsp vanilla extract• 1 egg• 1 & 1/2 cups plain flour• 1/2 tsp baking powder• 100g Menz FruChocs METHOD1. Preheat the oven to 180c.2. Line a baking tray with baking paper.3. Place butter and sugar in a bowl and beat with an electric mixer until pale. Add vanilla and egg and continue to beat until just combined.4. Sift in the flour, baking powder and a pinch of salt. Mix through until a smooth consistency is formed. then fold in.5. Chop Menz FruChocs in half and stir through mixture.6. Place 1 tablespoon full of mixture into the palm of your hand and roll into a ball. Flatten down with fingers or the back of spoon and place 4-5cm apart on the tray.7. Place 3-4 pieces of FruChocs onto the top of the mixture8. Bake for 15 mins or until golden. Remove from the oven and allow to cool before laying onto a wire rack to cool completely.9. Dust biscuits with icing sugar before wrapping. WRAPPING1. Stack 4 biscuits on top of each other and wrap in cellophane.2. Secure with coloured ribbon.3. Write out a personalised gift tag and attach with string, along with a red and white candy cane. Jump online to fruchocs.com.au for a great range of recipes to inspire you these school holidays. Facebook: @MenzFruChocsInsta: @MenzFruChocs Photography by Meaghan Coles Now and Then Photography 

Ingredients Makes 20 Cookies • 125 grams soft butter• 1/2 cup firmly packed brown sugar• 1/2 cup golden syrup• 1 egg, separated• 2+1/2 cups plain flour• 1-2 teaspoons ground ginger• 1 teaspoon ground cinnamon• 1 teaspoon cocoa (optional)• 1 teaspoon bicarbonate of soda• 1 cup of sifted icing sugar• food colouring and decorations Method 1. Beat butter and sugar until pale and fluffy. Add golden syrup and egg yolk (reserve the egg white for icing) and beat to combine.2. Sift flour with spices and bicarbonate of soda. Add to butter mixture, beat on a slow speed until combined.3. Turn out onto baking paper which has been sprinkled with flour. Roll dough out to 1cm thickness, sprinkling with flour as you roll.4. Cut into shapes and transfer to a lined baking tray. Pop in fridge for 10 minutes before baking at 180°C for 8-10 minutes.5. Combine icing sugar with egg white to form a paste, add colouring if you like. Transfer to a piping bag and start decorating! Add sprinkles, lollies, cachous or candy canes.6. The cookies keep well in a dry, airtight container so they make lovely Christmas gifts, class presents or even Christmas decorations if tied up with ribbon. *For crispy cookies roll the dough thinner, for softer chewy cookies cook for less time. Annabel Bower graduated from the world renowned Ballymaloe Cookery School in Ireland seventeen years ago. Annabel has since worked in events and catering and her present focus is on recipe development and food styling. As a mum of three and a passionate foodie, Annabel spends most of her time in the kitchen! Her favourite people to cook for are friends and family and even though like all children her kids won’t eat everything she cooks, she is determined to keep trying and happily share a few of her failsafe, crowd-pleasing recipes with you! You can follow Annabel: @foodbyannabel foodbyannabel.com.au

Spring is here and that means longer days, longer lunches and more picnics! Here are a few old favourites with a new twist to try. These fritters and patties store well, travel well and are hit with big and little people. Haloumi and Zucchini Fritters INGREDIENTS • 600g zucchini’s coarsely grated• 180-200g haloumi coarsely grated• 1/2 cup mint leaves (shredded)• 3 eggs lightly beaten• 2 tbs milk• 1 cup self-raising flour• 1/4 tsp dried oregano METHOD Place zucchini in a sieve over a bowl and sprinkle with 1tsp of salt. Set aside for 10 minutes. Whisk together the egg, milk, oregano and flour. Squeeze the excess liquid out of the zucchini in batches and add to the egg mixture along with the haloumi and mint leaves. Mix well. Heat a frypan over medium heat with 5mm of olive oil. Pan fry heaped tablespoons of the mixture in small batches for 3 minutes on each side or until golden brown. Drain on paper towel and repeat with the rest of the mixture. Serve with sliced radish, Greek yoghurt, mint leaves and freshly squeezed lemon juice. Tuna Patties INGREDIENTS Makes 25 small / 6-7 large patties• 250gms diced onion (one large)• 2 cloves garlic crushed• 700gms potato peeled• 2 x 185 tuna in oil drained• 1 zucchini grated and squeezed• 2T seeded or Dijon mustard• 1/2 cup parsley leaves chopped• Zest of 1 lemon• 1 egg• 1/3 cup plain flour• Optional extras raw corn kernels , grated carrot, thinly sliced spring onion• To serve, sour cream, capers and lemon. Peas or a green salad• 1/4 tsp dried oregano METHOD Sauté onion in olive oil on a medium to low heat for ten minutes. Meanwhile pop potato in a microwave safe container with a splash of water. Cover with a plate and microwave on high for ten minutes or until cooked through and soft in the middle. Add garlic to sautéed onion for 1 minute then remove from heat, transfer to a large bowl and add mustard, parsley, lemon zest and grated zucchini. Make sure you squeeze excess liquid from zucchini first. You can also add raw corn kernels , grated carrot, thinly sliced spring onion at this stage. Drain and mash potato. Add to onion mix along with drained tuna and a lightly beaten egg. Stir well to combine. Shape into patties, large or small and coat with flour. Heat 1/2 cm rice bran oil in a frypan and cook the patties in batches until they are golden on each side. Drain on paper towel. Serve with peas or a green salad, sour cream, capers and lots of fresh lemon. Annabel Bower graduated from the world renowned Ballymaloe Cookery School in Ireland seventeen years ago. Annabel has since worked in events and catering and her present focus is on recipe development and food styling. As a mum of three and a passionate foodie Annabel spends most of her time in the kitchen! Her favourite people to cook for are friends and family and even though like all children her kids won’t eat everything she cooks, she is determined to keep trying and happily share a few of her failsafe, crowd-pleasing recipes with you! @foodbyannabel

Free hotdogs for the first 500 customers Shoppers, diners and entertainment seekers will be on a hot dog high when The Bavarian debuts in Adelaide, opening at Westfield Tea Tree Plaza with 500 free dogs from 11am on Thursday, 25 October. The feasting and festivities are set to continue with The Bavarian Tea Tree hosting a huge Oktoberfest launch weekend of oompah bands, singing, dancing, set menus, competitions, prizes and official Oktoberfest beer. Located in the dining and lifestyle precinct of the new Westfield Tea Tree Plaza in the north-eastern suburb of Modbury, The Bavarian boasts 400 seats, including an al fresco dining area for up to 100 guests. Forty-five full-time and casual jobs have been created. Friday festivities begin at 6pm with live oompah music, followed by a sausage eating competition at 6.30pm. Stein holding, chicken dancing, pork knuckle eating, non-alcoholic beer chugging and sausage tossing competitions follow at half-hour intervals, with an after-party from 9.30pm. The Oktoberfesting will reach fever pitch on Saturday, 27 October with eight hours of back-to-back competitions and prizes. An official keg tap at midday signals the start of the celebrations and the first lunch seating, followed by a second seating at 3pm and a third at 6pm. A children’s face painter will be on site from 12pm to 4pm and adults can enjoy an after party from 9pm. Face painting continues on Sunday, 28 October when children under 12 can eat for free from the kids’ menu. The Bavarian offers a little taste of Oktoberfest every day of the year. The menu spans classic Bavarian dishes, such crispy pork knuckle, crackling pork belly, classic German and gourmet sausages, shared platters, and a range of traditional and loaded schnitzels. Lighter bites include chicken wings, pork bao buns and spicy squid. Build-your-own salads from a checklist of fabulous, fresh ingredients deliver something for everyone. The menu is bolstered by a range of daily deals, including a $15 schnitzel and beer special every week-day lunchtime, dinner specials such as half roast chicken, chips and slaw ($10) every Monday, two-for-one schnitzels on Tuesday and All You Can Meat platters ($35pp) every Wednesday. The menu is complemented by 17 beers on tap, including imported Bavarian favourites Lowenbrau, Franziskaner, Stiegl and Hofbrau, local and regional craft brews and a house range by Urban Craft Brewing Co. The Bavarian Tea Tree is Rockpool Dining Group’s 23rd Bavarian restaurant and the first in South Australia. Rockpool Dining Group CEO Thomas Pash said The Bavarian Tea Tree was a fantastic addition to the Bavarian family and was opening just in time for the group’s Oktoberfest grand finale weekend. “Our Bavarian restaurants have a large and loyal following across the country and we’re thrilled to bringing our first, affordable and family-friendly destination to South Australia,” Mr Pash said. “We encourage everyone to come along to The Bavarian Tea Tree’s Oktoberfest weekend for a taste of true Bavarian hospitality, great food and entertainment for the whole family.” The Bavarian Tea Tree is a contemporary, casual restaurant with design features that reflect its Bavarian heritage, including stone walls, alpine finishes and large, communal timber tables with bench seating. Signature features include a custom-designed vintage beer barrel wall, hand-painted brewing graphic, vintage Bavarian artefacts and an eye-catching stein chandelier featuring over 500 1-litre glass steins above the bar. An abundance of green plants and vines cascade from an internal pergola, hanging baskets and planter boxes embedded into the walls, adding a splash of colour and a fresh feel. Plants also adorn two solid timber drinking ledges – with seats for around 15 guests in total – that are framed by bi-fold windows and look out onto two, landscaped al fresco dining spaces at the front of the restaurant. These windows, plus two large glass bi-fold doors at the entrance, flood the restaurant with natural light. The Bavarian Images by @duydash 

To celebrate the school holidays, Kids Eat Well for Free will return to Jamie’s Italian in Adelaide these school holidays. Parents, get excited – this means you get to enjoy some delicious pasta too! All you have to do is pop in over the school holiday period, and for every adult meal ordered, one child can enjoy a kids meal on the house, complete with the much-loved shake-me salad, a drink of their choice, and a dessert. Yum! Jamie’s Italian Kids menu is packed full of tasty fresh dishes including mini meatball spaghetti, happy chicken lollipops, baby organic sliders, secret seven cheesy gnocchi, fresh fruity water, salads and much more! All dishes are healthy, fun, and most of all delicious and designed by Jamie Oliver himself. Whether it’s lunch or dinner, Jamie’s Italian is the place to go for a feed with the family this school holidays! So what are you waiting for? Round up those little ones, pack your appetite, and get ready spaghetti! View menu here @Jamiesitalianau  #jamiesitalianau

WHOThe Premier’s Healthy Kids Menu Initiative WHATThe HKM encourages venues to offer healthier menu options for children so that parents can make healthier choices when they dine out. WHENNow! If you know a food business that would like to get involved or you wish to find out more: 
health.healthykidsmenu@sa.gov.au WHEREFind a HKM venue  WHYWe all like to treat ourselves to a meal out once in a while, but sometimes the difficulty of finding a menu which caters to kids is just too hard and finding one offering more than just chicken nuggets is another matter altogether. The HKM was created with the intention to promote healthier options on kids menus around our state and to begin a positive and engaging narrative around health in SA. South Australians are dining out more frequently and spending a larger portion of their household income on eating out. Food prepared away from home is often served in a larger portion size, but is poorer in nutritional quality, seeing more total calories, fat and salt. Evidence also suggests that children’s menus lack the choice and nutritional value of wider menus making them an even more important point of focus. HOWTo become an approved HKM venue your business must have a kids menu with at least 50% of the options meeting the HKM criteria and code of conduct. HEALTHY KIDS MENU CODE OF PRACTICE 1. Healthy drinks are offered to children• Water is available at no cost and is easily accessible.• Healthy drinks that may be listed on a kids menu are:› water (still or sparkling, no added sugar)› 250ml (max. serving) 100% fruit and/or vegetable juice› 375ml (max. serving) of reduced fat milk – plain orsweetened› combinations of the above options, such as a mixof sparkling water plus up to 250mL 100% fruitjuice or a 250mL fruit and milk smoothie. 2. At least half of the meals on the kids menu are healthy• Healthy meals:› include at least half a cup of vegetables or onecup of salad; and› are prepared using small quantities of healthyfats and oils; and› do not include any shallow or deep fried foods,high-fat processed meats or savoury pastries. 3. If desserts are offered on the kids menu, at least one option is healthy• Healthy desserts are based around fruit (fresh, dried,tinned, grilled, baked or poached) and/or reducedfat dairy (yoghurt, frozen yoghurt, custard, ricotta).• Healthy desserts prepared in-house can include:› additions such as nuts, seeds, coconut, cocoapowder, egg, vanilla and spices› up to two teaspoons (10g) of added sugar per serve. 4. If kids meal combinations are available• All meal combinations offer healthy drinks, if a drinkis included.• At least half of kids meal combinations offer healthymeals and a healthy dessert, if dessert is included. Visit healthykidsmenu.com.au Image credit nicklawrencephoto.com

Kiddos in the Kitchen There’s nothing better than floury faces, sticky fingers, mucky aprons and messy benchtops when you’re a kiddo. Kitchens are a gastronomic wonderland to taste, learn and discover! From learning with your mum when you’re too small to reach the benchtop, to cooking for yourself in your poor uni days and then teaching your own children years later. The first recipe you ever learn to cook stays with you for life, they are like stories to pass on and share. The kitchen isn’t just a place to learn to cook, recipes are a great engaging way to teach kids both reading and mathematic skills. If you’re not so keen on scrubbing the cupcake tin and sweeping the crumbs off the floor post-baking apocalypse, book your little one in for a cooking class! We have compiled a list of Adelaide’s best cooking schools and classes:  TAFE SA Gastronomic Adventures Whether your child is a Kinder Cook, Growing Gourmet Chef or the next Master Class Professional, Tafe have a range of classes they’re sure to love! Kid’s Kitchen is available for kids aged 4–16 and offers classes such as Indian Easy, Gluten Free Gourmet, Muffin Madness, Party Favourites and Tasty Lunchbox Treats. tafesa.edu.au@tafe_saPh: 1800 882 661TAFE SA Regency Campus: 137 Days Rd, Regency Park Sprout There’s no biscuit decorating here, just real food and real skills. Sprout uses fresh, seasonal and healthy meal recipes that kids can learn to make from scratch. Sprout do not tell children what “not to eat” rather they make healthy food delicious, fun and achievable. sprout.edu.au@sproutadlPh: 8443 434389 Sir Donald Bradman Drive, Hilton Scoffed Cooking School It doesn’t matter whether your child can mix ingredients together in a bowl, knows how to slice safely, or what cross chopping is, there are classes for everyone. Every week children earn stamps to work towards their very own apron, spoons and Food Chiefs Hat. scoffedcookingschool.com.au@scoffedcookingschoolPh: 0410 965 692441/D Magill Road, St Morris Sticky Rice Cooking School Sticky Rice provides classes for kiddos 10+ who are ready to take the next step in their culinary journey from more simple recipes. These classes promise to deliver more than just a cooking lesson, they are designed to take students on a cultural adventure! stickyricecookingschool.com.au@stickyricecookingschoolPh: 8339 131496 Old Mt Barker Road, Stirling Homefresh Experience Cooking Homefresh offers junior chef lessons, kid’s parties, school lessons, school holiday classes and after school fun! Junior chefs showing a natural talent for cooking and a natural flair for being in front of the camera will also be invited to participate in new Homefresh productions and special events. homefreshcooking.com.au@homefreshexperiencePh: 0466 158 45361B The Golden Way, Golden Grove Adelaide Chocolate School Lost for something to do over the holidays with your kids?  Why not have some fun and learn how to make chocolates at the same time. Adelaide Chocolate School offers school holiday classes where children will make chocolate lollipops and a range of novelty chocolates. adelaidechocolateschool.com.au@adelaide_chocolate_schoolPh: 7120 266448 Melbourne St, North Adelaide Kid and hub Take your children for a learning adventure at Kid and Hub. Watch as they immerse themselves in messy play to develop fine motor skills and experiment with food. Menu items on the cooking program range from spanakopita to trifles to cupcake decorating! kidandhub.com.au@kidandhubPh: 8123 4270253A Magill Road, Maylands Adelaide Central Market Discover the Adelaide Central Market school holiday program for little foodies. Every School holidays there is a new range of low cost activities including the ever popular Market Trail and Little Market Chefs. adelaidecentralmarket.com.au@adelaidecentralmarketPh: 8203 749444-60 Gouger St, Adelaide