Vacancy: Full-time Chef/Cook

Interested in joining this bunch in the Wild Saffron kitchen?

Interested in joining this bunch in the Wild Saffron kitchen?

Are you motivated, enthusiastic and willing to work in a dynamic, busy, friendly and fun environment? Then Wild Saffron is the place for you!

Wild Saffron is a busy gourmet cafe/restaurant/gourmet shelf food and catering business. We are open 7 days a week 8.30am – 5.30pm weekdays and weekends 9am – 12.30pm. A vacancy exists for a Cook/Chef on a full time basis. This person will be well presented, able to work at least 1 day per weekend, 3-4 days per week and occasionally at night when there are catering dinners. This person must enjoy working in a small team environment.

Applications to: Heather Pretlove Wild Saffron 288 Main North Road Clare SA 5453
Email: heather@wildsaffron.com.au
Phone: 0418 168 075 for enquiries

Win a 1-year Valleys gym membership

Wild for Fitness Wild Saffron competition
We know you’re wild for coffee and gourmet food, but how about fitness?

As a sponsor of the Clare Masters Games, we’re giving away a one-year gym membership at The Valleys Lifestyle Centre.

To enter, post a photo of yourself keeping fit…on Facebook or Twitter with the hashtag #WildforFitness. You can enter as many times as you like, with each entry going into the draw. The winner of the 1-year gym membership will be drawn on Sunday, March 29, at the conclusion of the Clare Masters Games.

Here’s Heather competing in a triathlon, but your photo can be anything from walking, riding or running on the Riesling Trail to attending a bootcamp session or swimming laps…whatever you do to keep fit!

We look forward to your #WildforFitness photos. Good luck!

Staff celebrations

If you’re a small business owner or part of a small team, it sometimes seems like end-of-year celebrations are the domain of big business.

But you don’t have to miss out on this milestone. Come into Wild Saffron for lunch. We’ll treat you to a delicious meal, with a few festive trimmings and as we’re fully licensed there’s the option to enjoy a bottle of wine or bubbly.

Call us on 8842 4255 to book your staff celebration, even if it’s just for two. We’ll help you celebrate your 2014 achievements!

Chicken & Chick Pea Tagine

Patly Hill Preserved Lemons Wild Saffron Moroccan tagine

Preserved Lemons by Patly Hill

Thanks to Stephen Gill from Patly Hill for this yummy recipe. Just a warning: Stephen says preserved lemons can be overpowering, so take care not to add too much. Patly Hill Preserved Lemons are prepared in Clare using local ingredients and are available at Wild Saffron.

175g of dried chick peas
10 chicken thighs (leave the bone in)
1 large onion
1 stick of celery
5 cloves of garlic
3 tablespoons of Patly Hill olive oil
2 carrots, finely chopped
1 tablespoon of plain flour
1/2 teaspoon of ground cinnamon
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
1.5 tablespoons of roughly chopped Patly Hill Preserved lemons (rinsed and pith removed)
400ml white wine
300ml chicken stock
Fresh coriander as optional garnish

Firstly, soak and cook the chick peas. This takes a bit of forward planning, as the dried chick peas need soaking in water for 24 hours in the fridge, and simmering in clean salted water for at least 2 hours in a covered pan. Canned chick peas are an acceptable substitute for freshly prepared, but they simply won’t be as good!

Roughly chop the onion, celery and garlic and then finish in a food processor. You want some texture left, not a fine paste.

Heat the oil in a clay tagine (if you do not have a tagine, a heavy based pot with a well fitted lid is fine) and brown off the chicken pieces. You can choose whether to leave the skin on or not. Once the chicken is browned, remove from the tagine and set aside.

Now add the onion mix to the pot and cook until soft. Add the carrots and cook for a further 5 minutes.

Mix the dried spices and flour and add to the pot, stirring through. Return the chicken to the tagine, along with the chick peas, preserved lemon and the wine & stock.

Cover and cook on a low heat for 1 hour. Season to taste before serving.

Serve garnished generously with fresh coriander, along with cous cous with roasted pine nuts, and flat bread.

Grab and Go Fridge

Wild Saffron, gourmet take away food

 

Our MONSTER Grab and Go fridge is the latest addition to Wild Saffron. Come in to grab a tasty and healthy take-away lunch. If you’re super busy, it’s a great way to ensure you get the energy you need to get through the day.

Some of our Grab and Go options are:

  • Thai Chicken Salad
  • Sushi
  • Soup
  • Wraps

We’ve also replaced all of our timber tables with light and bright white tables. Come in to check them out.

Clare Valley Gourment Weekend 2014

The Clare Valley is the place to be this weekend as the region celebrates the 30th Gourmet Weekend. Wild Saffron is once again part of the action, providing sumptious gourmet food at Eldredge Wines on Saturday, May 17 and Sunday, May 18, as well as pre-ordered picnic packs at Kilikanoon Wines.

At Eldredge Wines, you can choose from delicious local produce platters or soup. We look forward to seeing you there.

 

 

ANZAC Day long weekend

We hope you enjoyed your Easter celebrations and those yummy Burra Bakery hot cross buns! Now it’s time to think about the long weekend ahead and we’ve got lots going on.

ANZAC Day

We’re all set to warm you up with coffee and a cooked breakfast after the Dawn Service. We’re opening at 7 am on Friday, April 25, so come on down to Wild Saffron after you’ve paid your respects.

Twilight Market

Held at the Clare Valley Showgrounds on Friday evening, from 5 to 9 pm is the market to launch the 30th Clare Valley Gourmet Weekend. We’ll be there serving hot soup and crusty bread from Artisan’s Table. Lou’s Abundance Clare Valley will take care of your sweet tooth with delicious cakes…quandong cheescake, panforte, banofee tart and Four Leaf polenta and orange cake. Yum! Celebrity chef Simon Bryant from The Cook & The Chef will be there, along with Clare Valley winemakers and local producers, not to mention live music and children’s activities.

North Clare Home Game

Heather starts up her mobile coffee service again, with the start of the football and netball season this Saturday, April 26. Look out for her near the tennis club rooms.

Hot Cross Buns from Burra Bakery

Why not try locally-made hot cross buns this Easter? Burra Bakery produces the most delicious hot cross buns, both fruit and choc chip. You can enjoy one (or two!) with a coffee at Wild Saffron or order a stash to take on your Easter getaway. Email us to place your order or pop into the shop.

Wild Saffron, hot cross buns, Easter, Clare Valley, Burra Bakery