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Pop up Poffertjes Parlour in the Adelaide Central Market

Pop up Poffertjes Parlour in the Adelaide Central Market

poffertjes parlour

Adelaide Central Market pop up Poffertjes Parlour

For three weeks across September South Aussies can indulge in traditional Dutch Poffertjes when Adelaide’s Famous Poffertjes Parlour opens a pop-up location at the Adelaide Central Market.

Adelaide’s Famous Poffertjes Parlour will be a Producer in Residence at the Market from Tuesday 8th until Saturday 26th of September.

Some of the toppings on offer include:

  • traditional butter and cinnamon
  • lemon and cream
  • sour cream
  • rum butter

Adelaide’s Famous Poffertjes Parlour will be offering a brand new range of syrup toppings that will be available at the Market pop-up store over the three-week period.

Some of the new syrup flavours include:

  • cherry
  • orange
  • hazelnut
  • caramel

Adelaide’s Famous Poffertjes Parlour was brought to Australia from Holland and has been in the same family for 4 generations.

The Adelaide Central Market is open Tuesday – Saturday, including late nights until 8pm on Fridays.

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Annabel Cooks: Beef, Beer and Bacon Pie for Father’s Day!

Annabel Cooks: Beef, Beer and Bacon Pie for Father’s Day!

Annabel Bower – Adelaide
👩🏼‍🍳Recipe Development #annabelsrecipes
🍉Food Stylist + Photographer
📷Content Creator – Foodies
💙Writer @miles__apart
🍀Ballymaloe Cookery School Grad @foodbyannabel

Beef, Beer and Bacon Pie

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


1 teaspoon olive oil
2 brown onions, diced
4 cloves crushed garlic
250g streaky bacon, diced
2kg chuck steak, diced
2 carrots, diced (optional)
1 cup tomato passata or crushed tinned tomatoes
375mls Coopers Pale Ale or your beer of choice
1 cup chicken or beef stock, salt reduced
Bay leaves and sprigs of fresh thyme

Mashed potato topping
800g white potatoes
40g butter, cubed
1/2 cup warm milk
50g grated parmesan cheese, extra to sprinkle

Kale Chips
1 bunch of kale, stalks removed, chopped into 5cm wedges
1 tablespoon olive oil
Salt and pepper


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.


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Caramilk Cronuts back just in time for Father’s Day

Caramilk Cronuts back just in time for Father’s Day

Caramillk Cronuts
Make Dad’s Day with a Caramilk Cronut from Jenny’s Bakery

I’m sorry, what did you say? Caramilk? Cronuts?

Yep you heard us correctly. This is not a drill. We repeat: not. a. drill.

Caramilk Cronuts Jenny's Bakery

Eastwood’s renowned patisserie, Jenny’s Bakery, is bringing back their Caramilk Cronuts, just in time for Father’s Day.

Prepare yourself for a sugar rush of epic proportions, this beauty is not for the faint hearted. Filled with a caracustard, iced with whipped Caramilk ganache and topped with chunks of legit Caramilk chocolate straight from the block, these cronuts will get your heart racing (and maybe stopping, lol).

Pop into Jenny’s Bakery this week to get your hands on one (or 5) of their Caramilk Cronuts before it’s too late! These babies are back by popular demand and here for a limited time only!

Jenny’s Bakery
81 Glen Osmond Road


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Annabel cooks: Mac and Cheese

Annabel cooks: Mac and Cheese

mac n cheese

Mac’n’Cheese that dreams are made of

Annabel Bower – Adelaide Recipe Development #annabelsrecipes Food Stylist + Photographer Content Creator – Foodies Writer @miles__apart Ballymaloe Cookery School Grad @foodbyannabel

In all honesty I could face plant into a dish of this, it‘s my 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.

Serves 4

200 grams streaky bacon diced
1 brown onion diced (optional)
50 grams butter
1/3 cup plain flour
750 mls full cream milk
150 mls chicken stock (stock cubes are fine)
300 grams of grated cheese (cheddar, Colby, Parmesan)
300 grams macaroni pasta shapes
Freshly cracked pepper


Preheat grill to 220 degrees Celsius

Bring a large pot of salted water up to the boil, when it is bubbling add pasta and cook until al dente.

Heat milk and stock in the microwave. Meanwhile sauté bacon in olive oil for one minute, add onion and sauté until soft and translucent.

In a new pot melt butter and whisk in flour. Continue to whisk on a medium heat for 2 minutes or until the ‘roux’ which you are making is starting to dry out and become paler. Whisk in the warmed milk and stock until fully combined and smooth.

Bring the sauce to a boil making sure you whisk continuously and loosen any roux stuck to the bottom of the pot. Add the cheese, bacon and onion along with lots of freshly cracked black pepper.

Drain pasta, shaking out excess water, pour into the cheese sauce and stir to combine. If you are adding steamed veggies also pop them in at this point.

You can eat it as a creamy pasta or pop in a baking dish and place under grill for 10 minutes or until bubbling and golden brown.

The sauce may seem very runny but the pasta will continue to absorb it. This is best eaten as soon as its made. If reheating you may have to add a splash of water to loosen the sauce.



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Supermarket swap: Vitabrits & Mini bites

Supermarket swap: Vitabrits & Mini bites

Simple Supermarket Swaps to brands 100% free from nasties!

WORDS: Nabula Brdar

Have you ever stood in the aisle of the supermarket wondering which is the best brand to buy?

Ingredient lists have become so difficult to read, with so many additives and preservatives being added to our food in 2020.

Ideally, we would make all of our food from scratch; but realistically most of us are shopping at the supermarket every week

On a mission to help my son, I started to make simple swaps when I shopped to only buy brands that are 100% free from nasties. It takes no time at all, but has had such a positive impact on my child’s health & behaviour.

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

Happy Shopping,

Nabula x

Try these Supermarket Swaps



This was the first swap I made in my pantry. For 3 years I had fed my children Weetbix, thinking it was a relatively healthy Australian staple. I usually added some fruit and thought it was a good start to the day.

Little did I know that Weebix contained Barley Malt Extract which is another word for MSG! It also contains sugar and added ‘vitamins’ – which are usually synthetic and added to food to balance out the sugar input so the product can receive a health star rating.

So I simply swapped to Vitabrits, with only 2 ingredients, it’s certainly the better options.

Unlike Weetbix which contains Sugar & MSG (Barley Malt Extract), VitaBrits only contains Wheat & Salt.

Mini bites

If you have kids, you know all they want to do is eat, or should I say, ‘snack’.

While I try to load them up with fruit, vegetables and protein as much as possible I often need convenient, car-friendly, park-friendly, pram-friendly snacks!

Most packaged foods, unfortunately even the ones targeted at kids, are full of MSG and food colouring, both of which can really affect little brains.

Sunbites Mini Bites, ‘Spooky Original’ only has 3 ingredients – all recognisable. But be careful of the other flavour varieties, as they contain additives.

These are an easy, delicious snack-on-the-go.

Unlike other packaged crackers, Mini Bites ‘Spooky Original’ only contains 3 simple recognisable ingredients, WholeGrain Brown Rice, sunflower oil & sea salt.




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Spud Lite Shepherd’s Pie

Spud Lite Shepherd’s Pie

spud lite shepherd's pie
Spud Lite Shepherd’s Pie

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 at 8.9% carbs, Spud Lite potatoes have considerably less carbs than the average of 12 or 13% for other types of potatoes, so you can enjoy your Shepherd’s Pie, without that carbed out feeling, but with all the golden goodness and flavour of potatoes that we love so much!



¼ cup Olive Oil
olive oil
750g lamb mince
2 brown onion, peeled and diced
2 cloves garlic, crushed
2 large carrot, peeled and diced
2 celery stick, diced
2 tbsp chopped rosemary
2 tbsp plain flour
¼ cup tomato paste
2 tbsp Worcestershire sauce
2 cups beef stock
1 cup frozen peas, thawed
salt flakes and freshly ground black pepper

Spud Lite Mash Potato

1 kg Spud Lite potatoes, peeled
60g unsalted butter
¼ cup low fat milk
¾ cup strong cheddar, grated
¼ cup finely chopped parsley
salt flakes and freshly ground black pepper


Step 1 – Cook Lamb

Heat 1 tablespoon oil in a large heavy-based saute pan over a medium-high heat and brown lamb in two batches until golden. Set aside.

Step 2 – Cook Ingredients

Heat remaining oil in the same pan over a low heat. Add onion, garlic, carrot, celery and rosemary, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.

Step 3 – Add Lamb

Return cooked lamb to the pan and increase heat to medium. Add tomato paste, Worcestershire sauce and stock, stirring until combined. Cover and cook for 20 minutes or until sauce thickens. Add peas, stirring to combine. Check seasoning and adjust accordingly.

Step 4 – Preheat Oven

Preheat oven to 200°C (180°C fan-forced).

Step 5 – Make Spud Mash

Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash until smooth. Add butter, milk, cheddar, parsley, salt and pepper, stirring until mash is well combined and smooth.

Step 6 – Create Shepards Pie

Spoon lamb mixture into a large deep pie dish on a baking tray and top with mash.

Place baking tray in preheated oven for 45 minutes or until the mash potato top is crispy and golden.

Step 7 – Serving time!

Now serve and enjoy your crispy and golden shepherd’s pie.

spud lite shepherd's pie

About Spud Lite Potatoes

25% less carbs than the average potato

spud lite variety

Spud Lite is a golden, creamy potato bursting with nutrition. Spud Lite is super tasty and incredibly easy to prepare. Providing a light, creamy and non-earthy flavour when mashed and a crisp, crunchy, soft pillow texture when roasted or fried, it’s versatility makes it the complete all-rounder.

Spud Lite is a potato variety that has come from natural cross pollination without any genetic modification. The growing period is 20 – 30% shorter than most other varieties, which means it needs less maintenance and feeding. It has also consistently shown that it has a longer shelf life than many other popular potato varieties – meaning less greening and less wastage. Spud Lite is exclusive to us, helping bring back the potatoes to its original glory.

For more information or Spud Lite recipes:


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Annabel Cooks: Beef, Beer and Bacon Pie for Father’s Day!