Tuckabox

13/10/2025

13/10/2025

Anchovy fritters to kick things off at Saguni a cute little restaurant at the former Marananga School in the Barossa that Gourmet Traveller reckons is out top pick in SA.
We sat out under the verandah on a mild Sunday afternoon recently and had a lovely meal with a few wines and good selection of zero alcohol beers. It’s a relax have a chat and chill over a couple of hours kinda place.
Very much what we were looking for in a Sunday destination restaurant.
These fritters were great the star probably being the tartare style sauce with a nice unexpected salty bite

13/10/2025

If like us you have a love of quality olive oil and have also fallen for avocado oil, the good news is you can now have the best of both worlds.
Cherry Creek has just released this blend that brings you all the buttery goodness and high smoke point of avocado oil with that traditional olive palate giving you a versatile oil you can use for frying and for dressings seamlessly.
Coming very soon to select Foodland stores

11/10/2025

More Totti’s carb bliss
Beef Genovese with gremolata

11/10/2025

Here’s one for your next Mediterranean themed dinner
https://www.facebook.com/photo.php?fbid=1225031336318659&set=a.658198123001986&type=3

Store-bought vanilla ice cream topped with caramelized dates, olive oil and flaky salt has no business being as delicious and fancy-feeling as it is. https://nyti.ms/48DaiQs

11/10/2025

Recipe
Witlof zucchini and chev salad

• 3 witlof leaves carefully peeled - discard discoloured outer and bitter inner leaves. Washed gently
• 1 zucchini sliced and panfried in a little Italian seasoning or similar (smokey paprika will do) set aside to cool
• 1 zucchini peeled on the long into think strips and lightly salted
• 1 red onion very thinly sliced
• about 60g chèvre torn
• zest of a lemon
• Tasman Sea Salt and pepper
• for the dressing 2 parts olive oil 1 part dark cherry vinegar juice of half a lemon finely chopped garlic and salt and pepper whisked to emulsify

Toss all the salad ingredients in a large mixing bowl with half the dressing. Keep half the zucchini strips the zest and chèvre aside. Plate up then add those other elements and plain over some more dressing until all the cheese and zucchini is coated. Sprinkle with salt and pepper
Serves 6

10/10/2025

The Totti’s tiramisu
More creamy less boozey
Generous in size

10/10/2025

Recipe
SPICE BAG

• 1kg chicken breast tenders freshly crumbed
• 500g baby potatoes parboiled then smashed and roasted with olive oil to a crispy consistency (you could use chips)
• 1 red capsicum cut into strips
• 2 brown onions thinly sliced
• Oil for frying
Fry the onions and capsicum to soften and crisp a little at the edges set aside.
Then fry the chicken in batches to golden.
Add these to a large mixing bowl or bag.
Spice mix
• 40g Chinese Five Spice
• 2g each ground cardamom, cinnamon and ginger
• 4g chilli powder
• 4g garlic powder
• 4g sugar
• 4g salt
mix these together and shake over the other ingredients and toss well or shake in bag.
• Japanese Golden Curry Sauce
Break up the curry blocks mix with 500ml water on stovetop stirring until it thickens
Pour half the hot curry sauce over the spice bag and top with chopped fresh mint. Reserve the rest of the curry sauce to add as you eat.
This meal is perfect for groups and casual eats in front of summer sport and goes down very well with a few cold ales.
Serves 4-6

10/10/2025

Locally roasted with precision using this digitally controlled state of the art equipment.
Result: unmatched quality artisan coffee beans perfectly blended to create our signature creamy taste
thewestbeachcoffeeco

09/10/2025

When you discover an oyster farm open on a Sunday afternoon

08/10/2025

Tiramishoe at Ethos restaurant in Austin Texas