Dinner and Roasting of Nick Ryan – 18 May 2018

Join Wild Saffron on the 18th of May as we present “Dinner and Roasting of Nick Ryan” to kick of the 2018 Clare Valley Gourmet Weekend.

Wild Saffron dinner and a roasting of Nick Ryan 18th May 2018

Columnist, foodie and wino, Nick Ryan is a slave to his appetites. Let’s find out why Dry July will never work for him and what his favourite food experiences are. It’s a 2 course dinner and gourmet wine glass included you just have to pay to fill it on the night.

Join us at 6:30pm on the 18th of May 2018. Tickets are just $65 each and bookings are essential – buy your tickets here.

More info is available on Facebook or contact us – eat@wildsaffron.com.au of call 08 8842 4255 or 0418 113 359.


The Journey Studio presents Paint and Plonk – 6th April 2018

Meg Mader from The Journey Studio presents Pain and PlonkUnleash your creative side with wine and good company at “Paint and Plonk”. No artistic experience necessary, just a sense of fun!

Local Clare Valley artist Meg Mader from The Journey Studio shares her experience of wine and art as you are led through the creative process in this fun filled evening.

A selection of Clare Valley wines are available to purchase on the night from Wild Saffron and gourmet platters can be pre-ordered for $25 each. Tickets are $45 which includes a three hour painting session, use of all art materials, step-by-step tutorial with artist Meg Mader and two artworks to take home.

On Friday 6 April 2018 from 6:00pm

Location: Wild Saffron (now downstairs due to popular demand!)

Tickets are available from https://www.trybooking.com/USCR

288 Main North Road, Clare, SA 5453

You can find more details at The Journey Studio Facebook page, email Meg Mader – meg@thejourneystudio.com.au or call 0433 205 661.

The Journey Studio Paint and Plonk Sevenhill Hotel

Mickelloo and Wild Saffron Shopping Night

Wild Saffron Mickelloo Collaboration Shopping NIght

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

Wild Saffron voted number one by Adelady

Prominent bloggers Adelady have released their best breakfast guide for Adelaide and surrounds voting Wild Saffron in at number one among great competition such as Karma and Crow at Richmond and 303 by the Sea at Henley Beach.

We’re very proud of our breakfast menu and would like to thank Adelady blogger Laura Bakhtiarian for the recommendation.

View the complete best breakfast guide at Adelady.

Wild Saffron voted number one breakfast by Adelady

About Adelady

Adelady started over banana bread and watermelon juice at Nature’s Providore in January 2015. We, (Hayley and Lauren) worked together for 4.5 years in brekky radio at SAFM and when we left, we missed each other so much that we decided to create something that would allow us to work together again. And so Adelady was born.

Read more at Adelady.

Wild Saffron Under New Management

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.

Wild Saffrom Catie and Marion Bartholomaeus

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.