Here’s a great life hack… take the pressure off next time you’re hosting dinner for your friends or family, and cook with Olga’s Fine Foods! Their range of SA products are flavourful and fresh, and make entertaining a breeze. Here are some of the ways that we use the Olga’s Fine Foods range, when we’re impressing our mates (as seen on hello SA). Lauren’s cheat pasta and meatballs  Cook some diced onion with olive oil until softened. Cut a pack of Olga’s Fine Foods Beef Chevapchichis into bite-sized pieces, then add to your pan and cook until golden brown. Add your favourite tomato b ..read more

Visit Europe for the price of a cup of coffee! When CIBO was founded in 2000, there was one simple goal: to create a coffee bar in South Australia that made people feel like they were sitting in a piazza, enjoying an authentic Italian espresso. “CIBO is a brand that comes from the heart. Along with its Italian heritage, it’s deeply connected to the spirit of Adelaide. CIBO is all about that special connection with the customer through a shared love of great coffee,” says Ali Kurtdereli, General Manager of CIBO. There are five pillars at the core of every CIBO cafe: Talented baristas Something ..read more

Imagine waking up to the serenity of a day off, only to realise your culinary plans are as empty as your pantry shelves. But fret not! With your help, Pineapples, we’ve curated a list of charming eateries that will be welcoming guests with open arms (and kitchens) this Adelaide Cup public holiday. So, forget about meal prep woes and check out this list of incredible restaurants and café’s across Adelaide ready to give you a delicious day off. Image Credit :: Karma and Crow  Aqua Blue, Normanville Beach Banana Boogie Bakery, Blackwood Bandit Pizza and Wine, Unley Bottega Bandito, Propsect ..read more

Everyone loves a toastie. And this one is next-level! Recipe Laura Bakhtiarian Images Naomi Giatas Time 15 minutes Serves 1 Ingredients: 2 slices Gruyère, Swiss cheese, or sharp cheddar 2 slices sourdough bread 3–4 Country Fresh Sandwich Stackers (or 6–8 Country Fresh Bread and Butter Pickles) 8–10 salami pieces, thinly sliced 2 tbsp unsalted butter, room temperature Crisps, to serve Method: • Preheat sandwich press. • Butter one side of each piece of bread. Place one piece of bread (butter side down) on your sandwich press. Top with cheese, pickles, salami, then close the sandwich with the s ..read more

Your next wine tour just got a lot closer to home! Once upon a time, three cellar doors and a microbrewery were founded in the eastern suburbs of Adelaide. And that was the start of the Eastside Wine & Ale Trail, right in the City of Norwood Payneham & St Peters. Since its inception, this metropolitan experience has flourished as local wine, beer and gin businesses have boomed — and now the Trail has grown to include 13 members in total, with nine cellar doors, two microbreweries and two gin distilleries. The eastern suburbs just keep getting better and better! You can jump aboar ..read more

Recipe by Laura Bakhtiarian Images by Naomi Giatas A family meal that’s set to impress. Time 3 hours and 20 minutes Serves 4–6 Ingredients  1 whole Lilydale Free Range Chicken, butterflied Marinade ⅓ cup extra virgin olive oil Juice and zest of 2 lemons 1 tbsp dry oregano 1 tbsp fresh thyme 1 tsp coriander 1 tsp paprika 1 tsp cumin ½ tsp black pepper 1 whole garlic, cloves peeled and minced Salt, to taste Salad 1 ½ cups dried pearl couscous, cooked as per packet instructions Salt and ground black pepper, season to taste ¼ cup extra virgin olive oil 1 tsp Dijon mustard ½ tsp honey 1 tsp f ..read more

Recipe Laura Bakhtiarian Photos Naomi Giatas  A kick of caffeine with a smooth, chocolatey finish. Time 2 hours and 50 minutes Serves 10–12 Ingredients 1 pre-made sweet tart case 50g dark chocolate shavings, to garnish Chocolate Mascarpone Filling 170g dark chocolate, finely chopped 50g caster sugar 2 tsp vanilla paste 80ml PURA Thickened Cream 170g mascarpone cheese Coffee Mascarpone Topping 225g mascarpone cheese 240ml PURA Thickened Cream 50g caster sugar 2 ½ tsp espresso powder Method • Prepare your pre-made tart case as per packet instructions. Chocolate Mascarpone Filling • C ..read more

It’s the people, the products and the endless passion that make Vili’s so iconic. Family owned and operated since 1968, Vili’s is proud to be a part of the South Australian landscape — with no signs of slowing down! This local market leader has even taken products international, with goodies up for grabs in Movie World, the Sydney Stadiums, Asia, Europe and the Pacific. At the core of everything they do is family, community and a bloody good meat pie. And that’s why when interstaters come to town, we plan a tour to the Mall’s Balls, Monarto Zoo and to Café de Vili’s — to truly experience the ..read more

Recipe by Laura Bakhtiarian Images by Naomi Giatas The perfect accompaniment to a cuppa  Time 55 minutes Makes 12 — 14 Biscuit 225g plain flour 75g cornflour 250g Western Star Chef’s Choice Unsalted Butter, softened 2 tsp vanilla paste 80g icing sugar mixture Filling 120g Western Star Chef’s Choice Unsalted Butter, softened 165g icing sugar mixture or pure icing sugar 3 tsp lemon rind, finely grated 2 tsp lemon juice Method: • Preheat oven to 160°C fan-forced. Line two baking trays with baking paper. • Sift the plain flour and cornflour into a bowl, then set aside. In a large bowl, add t ..read more

Recipe by Laura Bakhtiarian Images by Naomi Giatas Creamy, but with a perfect OREO crunch. Time 20 minutes + 4 hours set time + overnight in fridge Makes 6 — 8 Ingredients: Base 300g OREO Cookies, chopped finely 60g unsalted butter, melted Filling 450g PHILADELPHIA Cream Cheese, softened 125g icing sugar 1 tsp vanilla paste 480ml cream 50g CADBURY Baking Chips Topping 250g CADBURY Dark Chocolate Melts 80ml cream Mini OREO Cookies, for decoration (optional)   Method:  • Line a springform tin with baking paper. • In a food processor, crush OREO cookies to a fine crumb. Add to a bowl w ..read more