Fudge Lovers pop-up stall now open at the Adelaide Central Market
Sweet tooths, rejoice! Artisan fudge company Fudge Lovers has arrived at the Adelaide Central Market. Now open for a limited time, pop-up stall Fudge Lovers is the new Producer in Residence at the Market until Saturday 17 April.
Fudge Lovers fudge is crafted in small batches by a qualified chef with a love and passion for all-things sweet.
Treat yourself to 30 mouth-watering flavours such as chocolate and caramel, choc mint, bubblegum, watermelon, and the OMG Jack fudge (peanut butter fudge base, Oreo cookie, gooey caramel and marshmallow with a chocolate fudge top…oh heck yes!!).
Fudge Lovers also offers a variety of alcohol infused fudge flavours including Shiraz (to celebrate South Australia’s wine culture), Sangria (tangy lemon and orange fudge sandwiched between the SA Shiraz fudge), Baileys, B52 cocktail, Pina Colada and Strawberry Margarita.
The Adelaide Central Market is open Tuesday-Saturday, including late nights until 9pm on Fridays. First hour of parking is free.
RECIPE: BARBECUED SEAFOOD PLATTER WITH LEMON & SAFFRON AIOLI
The Adelaide Central Market has shared with us this perfect Good Friday seafood feast! Crabs, prawns, mussels, squid… the gang’s all there! This is sure to be a crowd pleaser at your Easter long weekend get together!
2 squid tubes, cleaned, cut into 5cm squares and scored 4 flathead fillets
500g Pipi’s, drained
salt flakes and freshly ground pepper lemon wedges, to serve
Lemon, chilli & garlic dressing
4 cloves garlic, peeled and crushed
2 long red chilli (optional), deseeded and finely chopped 1⁄2 cup (125ml) lemon juice
1 cup (250ml) olive oil
1/3 cup parsley leaves, finely chopped
salt flakes and freshly ground black pepper
Lemon & saffron aioli
1⁄4 cup (60ml) lemon juice
pinch saffron strands
2 egg yolks
1 teaspoon Dijon mustard
1 clove garlic, roasted & crushed
salt flakes and freshly ground black pepper 1⁄2 cup (125ml) olive oil
1⁄4 cup (60ml) vegetable oil
For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
Preheat barbecue to high.
Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
Repeat step 5 with prawns for 2 minutes each side or until cooked through.
Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.
1 roll licorice, cut into 2cm long whiskers along the lines 24 peppermint tic tacs
Preheat oven to 180°C (160°C fan-forced) and line a 12-hole standard muffin tray with paper cases. In a large mixing bowl combine flour, cinnamon, sugar and coconut together, stirring until well combined. Add carrot and pineapple, stirring until well combined.
In a medium sized jug combine oil, eggs and vanilla together, whisking until well combined. Pour over the carrot mixture, stirring until well combined. Divide mixture evenly into prepared pan. Bake in the preheated oven for 30 minutes. Allow cake to cool in tin for 10 minutes before transferring to a wire wrack to cool completely.
While the cake is cooking mix the cream cheese and butter together with an electric mixer, until smooth. Then add lemon zest and icing sugar and mix until well combined. Chill in the fridge until cake has cooled and then ice with 3⁄4 of the icing.
To decorate cakes, place coconut in a small bowl and dip each cake, until well coated. Using the remaining icing, stick 2 bananas for ears, 2 purple jelly tots for eyes, 1 marshmallow halved for cheeks (cut side up), 1 red jelly tot for nose, 6 licorice strips for whiskers and 2 tic tac’s for teeth for each cake.
Adelaide Food Fringe releases full program | 100 events across South Australia
After a COVID cancelled first attempt in 2020, SA’s newest 100% open-access food and drink festival, the Adelaide Food Fringe, today announced its second shot at an inaugural festival, with a program boasting more than 100 events across South Australia over 9 days from Friday the 7th of May to Sunday 16 May.
Showcasing SA’s Foodie Culture
Celebrating and supporting food and beverage businesses, communities and Foodbank (who receive 10% of all net registration fees collected) the new festival presents South Australia’s food and drink culture in a program of registered events including special dinners, cultural celebrations, picnics, festivals, exhibitions, talks, cooking classes, wine, gin, beer tastings, tours, food trails, vegan events, breakfasts, future food explorations, music and much more.
Women of Influence Lunch
The festival kicks off with Foodbank SA’s ‘Women of Influence’ lunch on Friday 7 May featuring Senator Penny Wong, Ali Clarke, Leah Itsines and Jessica Wishart with all proceeds of the event going to support Foodbank SA’s mission to end hunger in SA.
Indigenous Food Stories
With 18 different nation’s cuisines and culture represented in the program in dozens of dinners, cooking classes, demonstrations, masterclasses and experiences, another talk event at the Hawke Centre, ‘From Bush Food to Banjaan Borani – Food, Family and History on a Plate’ underlines the new festival’s cultural diversity by exploring migrant and indigenous food stories and how they inform identity and connection to heritage, home and country. Panel members include Durkhanai Ayubi, (Parwana Afghan Kitchen), Cordelia Claye, (Elder, Sierra Leone Women’s Association of SA), George Georgiadis, (Managing Director, Never Never Distilling), Mark Koolmatrie, (Owner, Tribal Expertise Facility and Chairperson, State Aboriginal Heritage Committee – SA) and Ines Patritti, (Director, Patritti Wines).
Walkerville Council extends this theme with a brilliant event featuring Something Wild’s Daniel Motlop hosting an interactive masterclass about the origin and culture behind Indigenous food.
Choose your own Vegan Adventure
Vegan events and businesses are well represented with a ‘choose your own vegan adventure’ Food trail – the Green Brick Road, a Latin inspired vegan fiesta at Hispanic Mechanic, a vegustation dinner at Francesco’s Osteria and plant-based cooking classes.
Future of Food
In the city, there are options a plenty with Post Dining’s fascinating Future Food workshop at the Joinery for adults and kids to discover and taste what we might be eating in 2050, Borsa Pasta Cucina’s offering free Agnolotti demonstrations, Yiassou George’s big Greek Dinner, Chianti’s Giro d’Italia feast and East Terrace Russian restaurant Siberia hosting a Suckling Pig Sunday event.
Other Events Include
Italian Islands feast and firepit masterclass
Beer mug pottery class
Pizza and Popsicles
Brunch at The Port
Cheese Pairing Masterclass
French wine and cheese event
Cheese making classes with Udder Delights
International Pub Week
The program also has a plethora of free, family friendly, not for profit and community events across the state, including events by the CWA, a community picnic at Aldinga Beach by The Food Embassy Inc, Hayes Honey open Day, Food Secrets at the Green in Norwood, Latvian Society Social Club baking classes in Wayville and many more.
Adelaide Food Fringe Director, Vic Pisani, said he is ecstatic by the level of interest in the festival considering last year’s Adelaide Food Fringe was derailed by COVID-19.
“As for the line-up, it’s truly a festival for the people by the people as it’s 100% curated by your locals and friends that registered their events and ideas. There’s a massive variety of events on offer right across the state, and I know it’s a festival director cliché but there’s honestly something for everyone of any age, interest and budget. Like all great festivals in this State I encourage people to get the most out of our program by trying something they love as well as experiencing something new.”
Combine yeast, sugar and warm milk together in the mixing bowl of a stand mixer, stirring to combine. Cover and allow to stand in a warm place for 10 minutes or until mixture starts to froth. Add butter and egg, stirring to combine.
Add flour, mixed spice, cinnamon, ginger and salt to the yeast mixture. Using an electric stand mixer with a dough hook, mix until dough comes together. Knead the dough for 5 – 10 minutes or until dough is smooth and elastic.
Place dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap and leave to stand in a warm place for an hour or until doubled in size.
Preheat oven to 200°C (180°C fan-forced) and lightly grease a 23cm square or 28cm round cake tin.
Turn dough onto a clean floured surface, knocking the air out of it and knead for a further 5 minutes or until smooth, working in the pear and chocolate; making sure they are well distributed through the dough.
Divide dough into 16 equal pieces and shape into balls. Place balls into prepared tin, cover and stand in warm place for 30 minutes or until balls have doubled in size.
For the flour paste, combine flour, sugar, oil and water, stirring until smooth. Place paste in a disposable piping bag or clean zip lock bag and snip the corner and pipe crosses on buns.
Bake buns in preheated oven for 25 minutes or until the tops are golden. Remove from oven and turn buns out onto a wire rack. To double check they are cooked, the base should sound hollow when tapped. Brush tops of buns with hot apricot jam glaze and allow to cool on wire rack.
PeaNOT butter and HazelNOT spreads: The nut-free alternative safe for lunchboxes!
Packing school lunchboxes just got a whole lot easier thanks to Mum and entrepreneur Sally Breden, who has launched VGood, a tasty, healthy and completely nut-free lunchbox alternative for kiddos nuts about nuts!
The VGood range of nut-free spreads (PeaNOT Butter and HazelNOT Spreads…. we love it!) and snacks (Twists) made from chickpeas, were developed to meet the needs of allergy sufferers across the country and provide parents with tasty and healthy school lunchbox safe alternatives the kids (and adults!) will love.
VGood launches into stores across Australia
VGood, the new nut-free range of spreads and snacks, has been added to the pantry aisles of IGA and independent grocery stores nationally.
VGood’s PeaNOT Butter (Crunchy and Smooth) and HazelNOT Choc Spreads are made using chickpeas without nut-based or allergy triggering ingredients and have been enthusiastically welcomed by parents looking for simple, healthy, lunchbox ideas that tick all the boxes.
“As a mum, feeding my kids good food has always been important to me” said Sally. “VGood brings to life my dream of inspiring more people to feel confident that they are doing their best for their family without feeling as though they are compromising on living a good life – I want to develop nutritious and delicious foods that everyone can enjoy” she said.
The complete VGood Range
The complete range which also includes VGood’s Chickpea Twists in Smokin’ BBQ, Sea Salt and Tomato Basil are available at IGA and specialist grocery and health stores nationwide.
In addition, VGood has secured distribution in Ritchies and Drakes stores from April 2021, enabling the brand to deliver on its mission to provide great tasting and affordable alternatives for all families, regardless of their dietary choices or needs.
“The next goal is to ensure VGood is easily accessible to everyone who needs this kind of alternative, and that means being stocked by more forward-thinking retailers.” Sally finished.
VGood’s PeaNOT Butter has already been shortlisted in the top three for ‘Best Allergy Friendly Product’ at the World Food Innovation Awards 2021. The awards recognise some of the most ambitious developments from the food industry and winners will be announced on 23rd March.
So is it… VGood?
VGood PeaNOT Butter looks, tastes and spreads just like peanut butter, and HazelNOT Choc a delicious chocolate spread, but they are made from chickpeas. They are suitable for use as a spread on toast, in a sandwich or on crackers, and with most Australian and New Zealand schools and day-care centres having nut-free policies, they are not just great for families with food allergies, they provide the perfect option for all kids who would love to take a peanut butter or Nutella sandwich to school but cannot. They also offer versatility in the kitchen for healthier, nut-free, and vegan friendly baking, smoothies, satay sauce and more.
Protein, Fibre and Iron
Being made with chickpeas, VGood spreads provide a source of protein, fibre, and iron, with a low glycaemic index and less fat than standard peanut butter. HazelNOT Choc contains 60% less sugar than Nutella. They are free from the 14 most common food allergens including peanuts, tree-nuts, dairy, gluten, and soy.
VGood Chickpea Twists are an affordable, crispy crunchy twisted snack made with over 90% chickpeas, in Smokin’ BBQ, Sea Salt and Tomato Basil flavours. Featuring a clean ingredient list with all-natural seasonings, packed naturally with fibre and over 20% plant-based protein, allergen friendly, 60 calories, and a 5-star health rating – VGood Chickpea Twists actually do deliver on health, without compromising on a delicious taste.