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.
We’ve asked Karina Savage from Smartbite to review a selection of everyday kids snacks you’ll find on the supermarket shelves, that might be regulars in your kids lunchboxes or at afternoon tea time, to find out how healthy they really are!
Burgers are fun food the kids will love! These chicken sliders are always a winner, especially when kids can choose their fillings and build their own burgers.
INGREDIENTS 1 1/2 cups organic rolled oats¼ cup ground almonds1/4 cup brown rice flakes2 cups almond milk2 cups boiling waterPinch salt3 tspn ground cinnamon2 bananas, chopped1/3 cup slivered almonds, toasted1/3 cup Greek yoghurtHoney, to drizzle METHOD Preheat oven to 180ºC (160ºC fan-forced).Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey. SERVES2COOK TIME10PREP TIME5DIFFICULTYEasy adelaidecentralmarket.com.au/recipe/almond-banana-cinnamon-porridge/
Mothers Day is here and this is my favourite pancake recipe, the lemon curd is the perfect tangy accompaniment. They taste even better if you can get someone to make them for you, and eat them in bed. Enjoy! INGREDIENTS Pancakes 1 cup Greek Yoghurt (unsweetened)11/2 cups Self Raising Flour1/2 teaspoon salt1 tablespoon castor sugar or honey1 large egg, lightly beaten3/4 cup full cream milkbutter for cooking125g blueberries Lemon Curd 1/3 cup lemon juicezest of half a lemon3/4 cup sugar75g butter3 whole eggs, lightly beaten METHOD Whisk milk, yoghurt, honey/sugar and egg together.Sift in flour and salt and whisk until all lumps are gone. Heat butter in a heavy based frying pan and cook 3 smallpancakes at a time. Allow bubbles to rise to the surface of thepancake and pop before flipping and cooking for a further minute.Stack under a tea towel to keep warm and soft until serving. For the lemon curd, mix together lemon juice, zest, butter and sugarin a microwave safe jug that is big enough to use a stick blender in. Place in microwave to melt butter and combine ingredients. Next, addthe lightly beaten eggs and blitz with the stick blender to combine. Return to the microwave for 2 minutes, blitz again with the stick blender.Return to the microwave for 45 second-1 minute intervals until it has set,blitzing after each turn back in the microwave. It will look like it has curdled/been cooked too much however it will come back to a creamy curd once blitzed. Serve pancakes, blueberries and lemon curd together with a dusting of icing sugar. @foodbyannabel foodbyannabel.com.au OR TRY THESE BANANA MUFFINS ========>
SERVES6COOK TIME2 hoursPREP TIME20 minsDIFFICULTYEasy INGREDIENTS 2 kg lamb2 tbsp rosemary chopped3 cloves garlic crushed2 tbsp baby capers drained50 g quince paste chopped2/3 cup (50g) fresh breadcrumbs1/4 cup (60ml) extra virgin olive oilSea salt and freshly ground black pepper6 small sprigs rosemary extra Mint salsa verde1 clove garlic crushed1 tbsp baby capers drained1/4 cup baby cornichons1/3 cup mint leaves1/4 cup parsley leavesSea salt and freshly ground black pepper2 tbsp lemon juice1/4 cup extra virgin olive oil METHOD Preheat the oven to 180°C (160°C fan-forced).Place lamb on a chopping board lengthways, use a sharp knife to cut incisions right through the meatiest part almost to the bone, at 4cm thick intervals.In a medium mixing bowl combine rosemary, thyme, garlic, capers, quince paste, breadcrumbs and two tablespoons of olive oil, mixing well. Season with salt and pepper.Place spoonfuls of stuffing into the lamb incisions and tie with string to secure.Scatter lamb with extra rosemary, drizzle with remaining olive oil, and season with salt and pepper. Cook in preheated oven for 2 hours, or until cooked to your liking*. Cover the top with foil after the first hour, to prevent stuffing burning.For the salsa verde, combine all the ingredents together in a food processor, pulsing until finely chopped. adelaidecentralmarket.com.au
SERVES8COOK TIME30PREP TIME20DIFFICULTYEasy INGREDIENTS 2 eggs, lightly beaten2 cups self-raising flour, sifted1/3 cup caster sugar (75g)2 cups buttermilk (500ml)50 g unsalted butter, melted2 tsp vanilla bean pastespray oil, for cooking2 125g punnets blueberriesLemon curd1/2 cup lemon juice (125ml)1 tbsp finely grated lemon zest4 large eggs, lightly whisked and strained225 g caster sugar125 g soft, unsalted butter METHOD 1. Preheat oven to 120°C (100°C fan-forced) and line a baking tray with baking paper.2. To make the curd, place all the ingredients together in a non-stick saucepan over a low heat, stirring until the sugar dissolves and the butter melts. Keep stirring the mixture continuously until the curd thickens and is able to coat the back of a wooden spoon. This will take around 10-15 minutes.3. Once the curd has thickened, pour into sterilised jars and allow to cool. Refrigerate and use within a month.4. Meanwhile for the pancakes, place the eggs in a large mixing bowl, beat until frothy using an electric mixer.5. Add the flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until the batter has become smooth.6. Heat a non-stick frying pan over a medium heat. Lightly grease the frying pan with spray oil.7. Using a 1/3 cup measure ladle the batter into the centre of the pan and evenly scatter over 1 tbsp of blueberries for each pancake.8. Cook for 2-3 minutes or until bubbles form on the surface and the batter is set.9. Using a spatula, carefully flip each pancake and cook until golden brown about 2 minutes. Repeat process with the remaining batter.10. Transfer pancakes to prepared baking tray and place in preheated oven, to keep warm whilst cooking the remaining pancakes.Serve pancakes with lemon curd and scatter over the remaining fresh blueberries. For more recipes visit adelaidecentralmarket.com.au/recipe
More than ever, It’s time to support local! When you buy from Adelaide Central Market you are purchasing directly from local small business owners. Every single purchase you make has a positive impact on local vendors, producers, makers and farmers. For over 150 years, the Adelaide Central Market has provided SA with the best fresh produce and highest quality smallgoods our state has to offer and now it’s time we look after them as a preference over big supermarket chains. The Adelaide Central Market has an abundance of stock. With over 70 retailers under one BIG roof (over 5700sqm) the Market has plentiful amounts of pantry essentials like pasta, cheese, milk, bread, mince and no stock restrictions in place. With wide aisles and fresh air from the street entrances there’s also lots of room to shop! Bring the kiddos to sample the Barossa Fine Foods smiley fritz, get a gobstopper from The Old Lolly Shop and watch them scrunch up their noses as you browse through The Smelly Cheese Shop. Stacking up your trolleys with fresh organic produce from the House Of Organics and goodies from Charlesworth Nuts isn’t the only reason to come to the Market. Grab a coffee or bite to eat to-go. In times of uncertainty we still need good coffee and delicious smallgoods to ease the pain. Adelaide Central Market advertised trading hours: Tues – 7:00am – 5:30pmWed – 9:00am – 5:30pmThurs – 9:00am – 5:30pmFri – 7:00am – 9:00pmSat – 7:00am – 3:00pmSun – 8:00am – 3:00pm (Voluntary trading)Mon – CLOSED *check ACM website for updated trading times FIRST HOUR FREE PARKING EVERY DAY ‘First Hour FREE Parking’ will also be extended to Sundays and there are over 1000 undercover car parks! We’re all about anything easy and accessible, especially when prams are involved! Adelaidecentralmarket.com.au@adelcentralmarket
These tick all the (lunch) boxes! Nut free, egg free, freeze-able and full of goodness. To up the nutritional value I’ve thrown in a few scoops of a chocolate flavoured, plant-based supplement; this can easily be substituted with drinking chocolate. Similarly, for vegan muffins the dairy can be substituted with almond, oat or soy milk. 3 medium ripe bananas, equal to 1 cup when mashed1 ¾ cups self-raising flour½ cup soft brown sugar2 tablespoons ‘Lovewell Grow’ chocolate supplement powder or/ 2 tablespoons drinking chocolate½ cup milk½ cup rice bran oil½ cup dark chocolate chips (optional) Line 12-15 cupcake tins with patty pans or baking paper.Preheat oven to 180 degrees Celsius Mash the bananas in a large bowl with a potato masher until smooth. Add brown sugar, milk and oil, stir to combine. Sift in flour, chocolate powder and chocolate chips if using. Divide amongst cupcake tins and bake for 15 minutes or until the tops start to brown slightly. These freeze best on the same day that they are made. Allow to cool and freeze in reusable containers so they can be popped straight into lunchboxes.
HERE’S WHAT’S COOKING AT GLUTTONY 14th February – 15th March 2020 There will be something to satisfy every kind of rumbly tummy at this year’s Gluttony! The vibrant, popular outdoor venue hub for the Adelaide Fringe, is back and bigger than ever before. Gluttony will be showcasing some of South Australia’s finest talent and with over 168 shows and over 30 different food and drink stalls. This year, Gluttony has much to celebrate with 2020 marking the 60th anniversary of The Fringe Festival! Have a night out with the whole family and enjoy some of Gluttony’s new food venues! New food venues include Enfes Gozleme, Joybird, Uncle Buck’s Fish and Chips (run by Luigi’s Delicatessen), and a poke bowl stall. In addition, if you want to experience 360-degree views of The Fringe, why not enjoy a cocktail from the roof terrace at the new Johnny Walker Highball Bar. This year Gluttony will be supporting a number of South Australian beverage brands, that have been affected by the Bush Fires this year. Please come and support South Australia, by purchasing drinks at The Local. In addition to the West Market and East Market food courts, a third food and drink precinct is being set up in the central section of the Rymill Park site, serving festival snack favorites like donuts, barbecued corn, roasted nuts, fairy floss, gelato by Abbots and Kinney, plus coffee, and espresso martinis. Gluttony strives to be environmentally responsible. All plates, bowls, cutlery and cups used by all food vendors will be compostable, and bars will serve drinks in reusable glasses and cups. Water will be available in reusable bottles, with water refill sites offered across the park. This year’s Gluttony will be using a cashless system for all food and beverage purchases, meaning faster and more efficient service for our customers. Here’s a lit of exactly what’s in store: West Market• Enfes Gozleme – a brand new Turkish street food stall. (*New)• Uncle Bucks Fish & Chips (*New)• Gas Station – food truck• VPO Pizzatecca• Toly – Vietnamese street food• Filipino Project• Flat Iron Grill• Hubba Hubba Kitchen• Ragini’s Spice Kitchen• Barossa Valley Ice cream East Market• Greek Palace• Shibui – Dessert Bar• JoyBird (*New)• Poke Bowls *(New)• Bubble Bus• Jerry’s Smokehouse• Soza’s Sri Lankan• Forage Supply Co – Vegan & Vegetarian food. They deliver and donate to Hutt Street Homeless Centre (*New)• Thavej Thai – Thai street food Tasty Pop Ups• Espresso Bar• Magic Cauldron• Disco Donuts• Are you feeling Corny• Abbots and Kinney Gluttony Bars• The Local – Serving up a selection of beers, wines and spirits from Bushfire affected areas• The Coopers bar – serving up beers on tap• Johnny Walker HighBall Bar – two-tier cocktail bar, with rooftop offering 360 degree view. (*New)• The Sake Bar – serving a selection of boutique Gins and sake’s• The Lounge Bar – serving Beers on tap and a selection of wine• The Vine Bar – offering a wide selection of wine, with a helpful sommelier to guide you through the list gluttony.net.au @gluttony_fringe
MARKET MINI’S There’s nothing like the excitement of the hustle and bustle of new smells, flavours and people when you’re a kiddo exploring the wonders of the Adelaide Central Market for the first time. Actually, that’s a lie, even as adults we’re still not over the excitement of picking a cheese at The Smelly Cheese Shop or a shiny apple at The Organic Store. Now, you can enjoy a coffee and give the newest edition of KIDDO Mag a flick while your little one enjoys one of the new Mini Market Sessions at Adelaide Central Market. The new program for preschoolers has been designed by Sprout Cooking School in a fun and engaging way to help the very littlest market-goers understand more about the food they eat. The dietitian-designed program aims to help kiddos glow, go and grow while empowering them to make great food choices themselves, as they make their way into the school years. The sessions are approximately 20 minutes in a drop-in format so that parents and carers can chillax close by while their Market Mini discovers the wonders of using seasonal fruit and vegetables to create a simple dish they will get to enjoy afterwards. Yes, that’s right, no more here comes the broccoli train trick. Teach them to love fresh produce in a more engaging way that they can put into practice and be proud of themselves. The recipe will change weekly and will include dishes such as a yoghurt trifle and seasonal vegetable dippers. Suitable for 2 to 5 year olds and is FREE for Market customers. Launching from 4 February 2020 and continuing every Tuesday morning from 10:00am to 12:00pm during the school term. Visit on Tuesday 4 February for freebies and giveaways! Bookings not requiredMore information: adelaidecentralmarket.com
The weather is warm and fresh fast meals are back on the menu! This zesty salsa also works with pork, chicken, prawns and other types of fish such as barramundi and swordfish. If seeing the ingredients mixed together will result in a resounding ‘NO!’ from your little ones you can always leave their portion of the salsa ingredients solo allowing them to pick and choose the vegetables they like. Ingredients:1kg / 2 medium sweet potatoes1 teaspoon ground cumin3 tablespoons olive oil2 cobs of corn1 teaspoon sweet paprika (optional)4 x 200gm skinless salmon fillets1 large avocado1 red capsicum1 large lemon or 2 limes5 spring onions1 handful parsley or corianderSalt and pepper Method:Preheat oven to 200 degrees celsius. Cut each sweet potato into 8 slices along its length, leaving skin on if you like. Sprinkle with cumin, salt and pepper and drizzle with 1 tablespoon of olive oil. Place in single layer on a baking tray lined with baking paper. Remove husk and silk from cobs of corn. Toss in 1/2 tablespoon of olive oil, salt, pepper andpaprika. Pop on baking tray with sweet potato and place in oven. The sweet potato will need tocook for 40 minutes, the corn will need to be removed after 30 minutes to be put in the salsa. To prepare the salmon line a tray with baking paper and place fillets evenly along it leaving space in-between each one. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake in the oven for: 15-17 minutes well done / 12-15 minutes medium / 10-12 minutes medium rare. Time your fish to come out of the oven at the same time as the sweet potato. Whilst the vegetables and fish are cooking, prepare the ingredients for the salsa.Finely dice avocado, capsicum, spring onion and herbs. Mix through rest of olive oil, lemon juice, salt and pepper. If it’s tasting too tart add a tiny sprinkle of castor sugar. For extra zing also add lemon zest. Once the corn is cool enough to handle cut kernels off cobs and add to salsa. To serve, divide the sweet potato between four plates, place a salmon fillet on each and top with a generous spoonful of salsa. www.foodbyannabel.com.au @foodbyannabel