Rohde’s Eggs | Happy Hens, Free Range Eggs

Rohde’s Eggs | Happy Hens, Free Range Eggs

rohdes eggs

Rohde’s Eggs | Happy Hens, Free Range Eggs

Whether they’re scrambled, poached, hard boiled or runny, we all have different ways we love to eat our eggs… but what most of us have in common is wanting those eggs to be laid by happy hens.

Hens with room to stretch their legs.

Hens with space to scratch their claws.

Hens with freedom to flap their wings….and maybe even shake a tail feather or two!

And Rohde’s hens sure have that! In fact, we’re convinced chooks from the Rohde’s farm have more personal space each day than most mums do.

rohdes eggs

Life on the farm

At the Rohde’s farm, chook life sure is sunny side up, with hens free to peck, roam and lay to their hearts content, with density (that’s how many chickens live in a certain amount of space, for the uninitiated) at 1,500 hens per hectare. If you do the maths, that’s 6.5m squared personal space for each chook!

The legislated ‘free range’ density is a whopping 10,000 birds per hectare, which means Rohde’s chickens have a heck of a lot more room for foraging, dust bathing and just generally being happy little chickadees, without feeling like there’s no room to flap and flounce about.

Life really is blissful for the hens who tuck into the grain grown on the farm and lay in spacious, comfortable conditions in a modern facility which is carefully monitored. Conditions are so good that the Ruradene Farm is the only free range RSPCA Approved farm in South Australia!

rohdes family

The Rohde’s Farm Story

Rohde’s have been producing Free Range Eggs for more than 50 years in the pristine rural surrounds of Tarlee, 80 Kilometres north of Adelaide on the edge of the Clare Valley. Local SA farmers, Ian and Jill Rohde started their egg empire in 1957 hoping to provide a supplementary income to their farming business.

Since then, the business has continued to grow from 40,000 chickens in 2002… to 80,000 in 2021! Ian and Jill’s son John and his wife Ange have taken over the business that now produces about 55,000 eggs daily; eggs that are all graded and packaged on farm, before being distributed. That mighty effort accounts for one out of every five free range eggs produced in South Australia!

Proving the old adage that birds of a feather flock together, the third generation of the Rohde family are now heavily involved, with two of John and Ange’s children, Brooke and Martin also working in the business full time.

rohdes eggs

Rohde’s Eggs

Rohde’s Eggs are the only egg producer accredited by the RSPA Approved Farming Scheme in SA which highlights just how important animal welfare is to the family behind the farm. Their goal is to produce the freshest and tastiest eggs from happy and healthy hens.

rohdes eggs

Rohde’s Eggs Caring for Community

The team behind Rohdes Eggs are always working towards becoming more environmentally friendly across all parts of their farm, investing in solar panels and continuing their pledge to plant 500 trees per year. With regular donations to Kickstart for Kids and Foodbank South Australia, the farming family are committed to giving back to their community, as well as trying to source as many supplies and infrastructure from local businesses, keeping SA great!

So next time you’re deciding whether to fry up a frittata or an omelette, cook a quiche or a cake… if you choose Rohde’s Free Range Eggs… rest assured, you’re making an eggcellent choice!

For more information and stockists:




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Adelaide Central Market Easy Halloween Mummy Pizza Recipe

Adelaide Central Market Easy Halloween Mummy Pizza Recipe

halloween cheese toastie

With Halloween just around the corner there’s no better time for parents to try a fun and spooky recipe with the kids at home!

This easy cheesy halloween snack from the Adelaide Central Market is sure to make your kiddos tummies feel spooktacular!

Preparation time: 10 minutes

Cooking time: 5-6 minutes Serves: 4


  • 2 mini baguettes, halved
  • 1 cup tomato and basil pasta sauce
  • 1⁄2 x 450g mozzarella ball, thinly sliced and cut into strips 4 black pitted olives, sliced into rounds


Cranberry or raspberry cordial


  • Place baguettes under a medium grill and toast on both sides until lightly golden.
  • Spread 1⁄4 cup of pasta sauce on the cut side of each baguette and zigzag the mozzarella strips over the sauce.
  • Place the olives for the eyes and return baguettes to the grill, toasting until cheese has just melted.

Serve baguettes with cranberry cordial.

For more Adelaide Central Market recipes: 



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The Dinner Ladies now deliver delicious dinners to Adelaide

The Dinner Ladies now deliver delicious dinners to Adelaide

dinner ladies adelaide

The Dinner Ladies now deliver delicious dinners to Adelaide

The Dinner Ladies are taking on Adelaide!

After 13 years of bringing delicious dinners to Sydney —then Canberra, Victoria, and Queensland— The Dinner Ladies are now delivering to Adelaide. Can we get a HIP HIP HOORAY!?

dinner ladies adelaide

Fabulous food for your freezer

The Dinner Ladies take away the stress of thinking about, shopping for, preparing and cooking dinner by delivering it to your door, so that you can enjoy great, homemade food every day.

The prepared dinners are cooked with love, from scratch, using the best possible ingredients and no rubbish. There’s no waste, no prep, no stress. Ordering is simple. There are no lock-in contracts and there is a lot of choice.

dinner ladies adelaide

Seasonal specials and family faves

A changing menu of new seasonal specials is released every Monday morning to keep things interesting but there’s also a broad range of permanently available favourites to rely on, week in week out.

Some of the dinners come fully prepared and just need zapping in the microwave or heating in a pan. With other dishes, there’s an element of finishing off, cooking or assembly to be done.

dinner ladies adelaide

Food for your family table

The entire menu is made from scratch and snap-frozen – it’s the oldest form of preservation and means all Dinner Ladies menus avoid preservatives and additives. Most dishes have a shelf-life of six months.

With a comprehensive range of dinners, from vegetarian and plant-based dishes to toddler-friendly meals, the Dinner Ladies menu is a celebration of food that tastes like home – intended to be shared around the family table.

For more information or to order:


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RECIPE: Fruit Pikelets 3 ways

RECIPE: Fruit Pikelets 3 ways

fruit pikelet recipe

RECIPE: Fruit Pikelets 3 ways

Have these fruit pikelets ready for an after school snack or pop them in the lunchbox!

Preparation time: 20 minutes
Cooking time: 5-10 minutes
Serves: 18


1 cup plain self-raising flour
½ teaspoon baking powder
¼ cup honey
¾ cup (180ml) full cream milk
25g unsalted butter, melted
1 extra-large egg, lightly beaten

Banana & coconut

2 bananas, ½ cup mashed banana & remaining sliced
¼ cup shredded coconut<

Apple & cinnamon

2 apples, ½ cup grated apple & remaining sliced
2 teaspoons ground cinnamon

Strawberry & vanilla

10 strawberries, ½ cup diced strawberries & remaining sliced
2 teaspoons vanilla bean paste


For the pikelet batter, add flour and baking powder together in a medium mixing bowl, stirring to combine.

In a large jug add honey, milk, melted butter and egg, whisking to combine. Pour over the flour mixture, stirring to combine. Add fruit combination of choice, stirring to combine.

Heat a large non-stick frying pan over a medium-low heat. Add a little extra butter to the pan until melted. Using a tablespoon as a measure, drop spoonfuls of batter into the pan, placing a slice of fruit on top and cook for 3-4 minutes, or until bubbles appear on the surface. Using a spatula, carefully turn pikelets and cook for a further 2 minutes or until golden.

Serve pikelets hot or cold with butter and honey.

For more Adelaide Central Market recipes: 

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Packing great lunchboxes the easy way!

Packing great lunchboxes the easy way!

packing great lunchboxes

Packing great lunchboxes the easy way!

WORDS: Kylie Archer @kidgredients

When it comes to packing the over 2000 school lunches you’ll make for your child during their school journey, there are some ways you can make it simpler, yummier and more fun!

packing good school lunchboxes


Otherwise known as the most important tool in lunch making, the lunchbox really determines what you can pack, how fresh it will stay and whether lunch gets eaten.

I have to send crunch and sip (fruit and veggies only), recess and lunch every day, so we use three containers per child. Having tried many lunchboxes, I have a few favourites.

  • Yumbox Panino: Super versatile and perfect for kids who want to keep their crackers separate from their yoghurt. It’s leakproof for wet food – think the consistency of apple sauce – and works for kids up to around 12 years of age. I use the Yumbox MiniSnack for recess. yumbox.com.au
  • B-Box: Great for kids who like whole pieces of fruit, we use their smaller containers for crunch and sip. bbox.com.au
  • Boxi: Great for older kids (or kids who have all their food for the day in one box) and super hot climates as it contains an ice brick that goes under the food. boxi.com.au
  • PlanetBox Rover: Great for avoiding plastics but still having a bento style lunch, match it with a cooler bag and you’ve got plastic free lunches. biome.com.au/808-planetbox

packing great school lunches


No matter what lunchbox you get, the lunch the kids eat is only as good as your ice bricks!

We love the Arctic Zone Cooler Bags (from Mini Hippo) or Montii Co Cooler Bags. Ideally we need to keep food between 1–4 degrees and the best way to do this is to store it in the fridge until it goes into the cooler bag.

Teach kids how to open and close their lunch bags and make sure they close them securely between meals.


If the kids love a hot lunch, then a thermos is a good investment – just make sure to prep it with boiling water for 5 minutes, then empty and add the food when it’s too hot to heat. This means it will be the perfect temperature by lunch time.

Don’t forget to pack a fork or spoon!

lunchbox prep


Things like carrots, cucumbers, capsicums, celery, can all be prepped in advance and kept in the fridge in water. This helps with variety too, as you don’t have to finish every veggie on the same day in the lunchbox.

Cut fruit is more likely to be eaten in our household, so I chop apples, watermelon, oranges, pears, strawberries, the lot! We use qukes as the kids like them better than whole cucumbers.

Soak apple slices in cold water before popping into the lunchbox. Pop a paper towel under wet fruits like watermelon so they don’t leak. If your kids like yoghurt in their lunchboxes, consider reusable yoghurt pouches to save dollars!

freezer lunches


By utilising your freezer and making lunchbox snacks in batches, you will have more variety on hand and won’t ever be panicked to fill the lunchboxes in the morning.

Kids quickly get sick of something if they have it every day for a week, so make a batch of something like scrolls, freeze and pull them out when needed, so as to avoid lunchbox boredom.

Some freezer friendly ideas:

  • scrolls
  • bliss balls
  • slices
  • cakes
  • muesli bars
  • mini pizzas
  • muffins
  • zucchini slice
  • mini frittatas
  • mini quiches
  • …and even cookies!

It’s simple to make lunches easier and rely less on packet food when you take the time to get prepped in advance.

easy lunchbox recipes


Lunch boxes are not the place to experiment with a new food that hasn’t been tested at home!

Make a habit of trying new stuff out with the kids, rather than just putting it into the box and hoping for the best.

Some of the most popular things that my kids always want in their lunchbox:

Ham and Cheese Pizza Scrolls


Caramel and chocolate Bliss Balls


Amazing Whole Apple Food Processor Cake



At the end of the day, if the kids don’t eat everything, it’s annoying, but it could simply mean you have overpacked, or that there was something on at school that was more interesting than lunch! Ask them why it wasn’t all finished, and if at all possible, get them to finish it for afternoon tea!

For a never ending supply of lunch box ideas and kid friendly fare, head to Kylie’s Instagram:


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RECIPE: Meatballs & Spaghetti

RECIPE: Meatballs & Spaghetti

Spaghetti and meatballs recipe

Meatballs & Spaghetti

When thinking of kid-friendly fare, it doesn’t get more ‘no-brainer’ than spaghetti and meatballs. But all meatballs are definitely not created equal, whether they’re too dry or they fall apart, or they just don’t taste like anything… meatballs can be hit and miss depending on how you make them. But this recipe from the Adelaide Central Market for spaghetti and meatballs is all hit and no miss with just the right amount of flavour and hidden goodness to please the kiddos and the parentals! The hardest part will probably be cleaning it off their faces afterwards!

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4-6


• 1 tbsp olive oil
• 1 large brown onion, finely diced
• 2 cloves garlic, crushed
• 1 large carrot, peeled & finely diced
• 150g button mushrooms, finely diced
• 700ml bottle tomato passata
• 600g Italian pork sausages
• 1/4 cup fresh basil leaves

To serve

• Spaghetti
• Grated Parmesan cheese


1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.

2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.

3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.

4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.

5. Serve meatballs with spaghetti and parmesan.

For more Adelaide Central Market recipes: 

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