Our collaborative shopping event with Mickelloo and Eldredge Wines is fast approaching. We are discounting all our gift and homewares for the event and to get you in the mood for the festive season that is just around the corner.

Don’t forget your gold coin donation to the Women’s and Children’s Hospital Clare Auxiliary #gifts #clarevalley #christmasiscoming @mickelloodesigns @eldredgevineyards

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Marion and Catie Bartholomaeus have taken over Wild Saffron as a new family venture. With their love and passion for food it was a good fit. They have established a good team who thrive on being able to present fresh food that everyone enjoys.

Make sure you drop by and say "Hi" next time you are after a coffee, snack, meal or takeaway.

Be sure to check back regularly as Marion and Catie put their special touch on the Wild Saffron experience.

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Hand-crafted with gorgeous embellishments and adornments, Spider + Lily treasure pieces make a beautiful and unique gift. See more photos here.

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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

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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!

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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!

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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.

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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.

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