Mandy Hall, Author at - FIFTY+SA

Mandy Hall’s Fringe favourites

Mandy Hall — Thu, 05 Feb 2026 03:09:54 +0000

For Adelaide foodie Mandy Hall, the Fringe is best enjoyed with an open mind and a bit of curiosity. Some nights call for big ideas, others for music, laughter or something quietly unexpected, and her picks reflect that balance beautifully. A familiar voice to FIFTY+SA readers, Mandy’s Fringe favourites span theatre, music and immersive experiences, with a common thread of strong storytelling and thoughtful craft. It’s a list that encourages you to mix the bold with the joyful, trust your instincts, and embrace the fact that the Fringe is at its best when you let its variety lead the way.

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Pickles: Pucker up for a tangy tale

Mandy Hall — Thu, 29 Aug 2024 01:51:21 +0000

Before we dive deeper into this tangy topic, let’s clear up a common question: what’s the real difference between pickling and fermentation? While we often lump them together, there’s actually quite a bit that sets them apart. Pickling is like giving your food a zesty makeover. It’s all about dunking your veggies (or fruits) into an acidic bath, typically vinegar, which imparts that signature sour zing. This acid party, along with some well selected spices and herbs, not only jazzes up the flavour but also keeps spoilage-causing bacteria at bay, preserving the food in its deliciously crisp state. The coolest

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Recipe: Emma McCaskill’s Gulab Jamun

Mandy Hall — Thu, 07 Dec 2023 00:21:27 +0000

Emma McCaskill writes, “This is Gulab Jamuns, the recipe has stemmed from my Anglo-Indian grandma. It has a long history for me as it was one of the first desserts I ever made. These are easy to make, so I can see why the task of rolling the Gulab Jamun balls was delegated to me as a youngster. On special occasions, we would make them the day prior and they would sit in a pot, off the heat on the stove soaking up all the delicious syrup. Buffalo curd (which features in this recipe) is very popular throughout India as

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Recipe: Rose Adam’s Knefe

Mandy Hall — Wed, 29 Nov 2023 11:01:04 +0000

Rose Adam writes, “Growing up Lebanese sweets were part of any big family function, there was always an array of mixed treats, biscuits, baklava, semolina cakes the list goes on, but the one dessert that everyone waited for, the centrepiece, especially on those cold nights was knefe. We’d all wait patiently for the largest Bessemer tray to come out of the oven with the jar of attar (rose water syrup) by its side. You chose the edge or middle piece, the edge always being more coveted, and poured on as much syrup as your heart told you to, these things

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Recipe: Poh’s Maylasian Sambal Lemak

Mandy Hall — Thu, 02 Nov 2023 00:59:20 +0000

Poh writes, “when people ask me what my favourite meal is, I say this. For one, Mum always made the sambal for me, which I love, but this kampung (village) style of eating, which is so wonderfully frugal, is something my Great Aunty Kim taught me to appreciate from a young age. I’m infinitely amazed at how just mixing the smallest dollop of sambal can inject such an explosion of flavour into a simple bowl of rice. The eggs are a cheap, easy-to-cook protein and the cukes are there for cooling. You could call it a cheaty nasi lemak, but

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Recipe: Duncan Welgemoed’s Braai’d Rib of Beef

Mandy Hall — Mon, 30 Oct 2023 23:30:00 +0000

Duncan Welgemoed writes, “to braai is to live in South Africa. Most meals were cooked outside on the open flame growing up, and the braai culture is as important as watching rugby, drinking beer and eating Biltong. Cooking outside is the real glue to my home country as it brings family and community closer together as it’s really less about the food and more about the social interaction. This recipe is a bit more refined than your traditional steak on the grill, but I guarantee it’s tastier. The bitterness of the leaves and the fresh crunch of the onion are

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Nourishing connections with Mandy Hall

Mandy Hall — Thu, 26 Oct 2023 02:00:00 +0000

In a world where borders blur and cultures merge, the essence of one’s heritage is often the last vestige of identity. For those who have gone on the courageous journey of immigrating to a foreign land, the preservation of cultural food, memories and traditions becomes a vital lifeline connecting them to their roots. My own story follows a similar path. Growing up in vibrant, inner-city Norwood, I remember being surrounded daily by a melting pot of European immigrants. They were intoxicating, boisterous and fun times and so many of my memories centre around food and the remarkable individuals who graciously

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Cookbook Review: ‘What I Cook When Nobody’s Watching’

Mandy Hall — Tue, 22 Nov 2022 02:38:50 +0000

It’s a big, bold claim to suggest that you have trialled and tried every recipe in a cookbook before the book in question has even hit the shelves – however, when it comes to Poh Ling Yeow’s ‘What I Cook When Nobody’s Watching’, I can proudly say with hand on heart that this is indeed the case. Yes, every recipe. ‘What I Cook When Nobody’s Watching’ is the cookbook we’ve all been waiting for and didn’t know it. It’s like an exquisitely bound personal invitation into Poh’s kitchen. A deeply personal insight into how Poh goes about her craft, like

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Mercato Food & Wine celebrates 50 years

Mandy Hall — Mon, 21 Nov 2022 20:43:24 +0000

Back in 1972, when Imma and Mario Caparaso founded their humble little continental delicatessen on St Bernards Road in Rostrevor, they probably never imagined Adelaide would fall so hopelessly in love with their authentic Italian fare. But we did. And thanks to our fanatical and enduring loyalty to their business, that little family-run shop has grown to become something of a cultural empire in Campbelltown – Mercato. Ah, Mercato. Wandering through this Mediterranean foodie wonderland is akin to being magically transported to ‘Bel Paese”, the beautiful country of Italy. Your senses are soon overjoyed by a vast palate of sights

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OMGHee: Australian organic grass-fed ghee

Mandy Hall — Sun, 20 Nov 2022 12:27:04 +0000

“Think of it like an avocado that you can cook with”, is how Lisa, Founder of South Australian based, describes OMGhee. But, of course, its many uses and extensive properties far outweigh an eleven word sentence. OMGhee is in fact a powerhouse of organic, biodynamic good. “I was recommended to eat ghee to reduce inflammation in my body” Lisa Ormenyessy So Lisa tried ghee after ghee. Some tasted more like medicine than the inviting buttery flavour one can expect from a good Ghee. Lisa then began a one-woman mission and set out to develop the creamiest, healthiest and most delicious

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