Olga's Fine Foods

Olga's Fine Foods Established in 1978, Olga’s Fine Foods is an Australian family owned food business

Throwback to our party at Ocean Bar & Kitchen 🌊✨The menu was unforgettable. Swipe 👉 to see some of our fave dishes creat...
17/06/2026

Throwback to our party at Ocean Bar & Kitchen 🌊✨

The menu was unforgettable. Swipe 👉 to see some of our fave dishes created by Executive Chef Adam Swanson and his talented team

• Olga’s Fine Foods 🇦🇺 Lemongrass, Lime & Chilli Chicken Patty Poplette 🌶️ served on ricotta yoghurt dressing & garnish with mint
• Olga’s Fine Foods 🇦🇺 Beef Chevapchichi Cheeseburger 🍔 with smoked provolone, bomba sauce & pickles
• Olga’s Fine Foods 🇦🇺 Lamb Yiros Panini with tzatziki, iceberg & dill
• Olga’s Fine Foods 🇦🇺 Lamb Chevapchichi Involtini with eggplant, mozzarella, basil & Napoli sauce
• Polenta fingers and roasted Olga’s Fine Foods 🇦🇺 Chicken Yiros with parsley

An amazing night, incredible food, and spectacular ocean views 🌊✨

🍽️ Adam Swanson Ocean Bar & Kitchen

Crispy Pork Schnitzel with Fennel and Green Olive salad 🫒 made by the fabulous Mandy Maiorano✨Olga’s Fine Foods Pork Sch...
17/06/2026

Crispy Pork Schnitzel with Fennel and Green Olive salad 🫒 made by the fabulous Mandy Maiorano✨

Olga’s Fine Foods Pork Schnitzels available at Coles stores across South Australia 🍽️

Olgas Fine Foods Crispy Chicken Yiros Filo tart with hummus and feta, as featured in the latest Foodland MIGHTY magazine...
17/06/2026

Olgas Fine Foods Crispy Chicken Yiros Filo tart with hummus and feta, as featured in the latest Foodland MIGHTY magazine

Recipe:

Serves 4-6 | 30 minutes

Ingredients

1 pack Olga’s Fine Foods 🇦🇺 Chicken Yiros
6 sheets filo pastry, thawed (we used Pampas Pastry in this recipe)
Olive oil or melted butter, for brushing
100g hummus
¼ cup cherry tomatoes, diced
¼ red capsicum, diced
50g feta, crumbled
Small handful parsley, roughly chopped
Salt and pepper, to taste

Method
1. Preheat oven to 180°C (fan-forced). Lightly grease a rectangular tart tin. Layer 6 sheets of filo pastry in the tin, brushing each one lightly with olive oil or melted butter. Bake the filo tart shell for 10–12 minutes or until golden and crisp.
2. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add Olga’s Fine Foods Chicken Yiros and cook for 8–10 minutes, stirring occasionally, until caramelised and golden.
3. Spread a generous layer of hummus over the cooked filo base. Scatter over the cooked chicken.
4. Top with diced tomato and capsicum. Finish with crumbled feta and chopped parsley, season to taste, and serve.

Loving the delicious Olga’s Fine Foods recipes featured across a stunning double-page spread in the new Adelady magazine...
06/06/2026

Loving the delicious Olga’s Fine Foods recipes featured across a stunning double-page spread in the new Adelady magazine! ✨🍴

Pick up your FREE copy from all Foodland stores, Star Discount Chemists, select Mitre 10 stores, cafes, hotels, bars and restaurants across SA.

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06/06/2026

Pork Jaegerschnitzel with Red Cabbage and Green Beans

1 pack Pork Schnitzel (available from in South Australia)
1 jar Braised Red Cabbage
350g-400g Green Beans

For the Jaeger sauce:
2 tbsp butter
1 onion diced
500g mushrooms sliced
2 tbsp passata (or 1 tbsp tomato paste)
1 cup beef or chicken broth
1 tbsp Worcestershire sauce
1/2 cup cream
1 sprig of thyme
2 tbsp cornstarch mixed in some cold water
Salt and pepper to taste

Method:
For the sauce:
1. Heat butter in pot and saute onions for 1 minute.
2. Add in sliced mushrooms and saute for about 5 minutes then add passata (or tomato paste).
3. Pour in broth, cream and Worcesteshire sauce and thyme then continue to simmer for 10-15 minutes until mushrooms are all softened.
4. Pour in cornstarch slurry and stir on low heat until desired thickness.
5. Add salt and pepper to taste

Heat oil in a pan and fry Pork Schnitzels until golden brown on each side. Boil the green beans in water for 4-5 minutes then strain. Plate the crispy pork schnitzel, green beans and red cabbage and serve with abundant sauce!

📣 Olga’s Fine Foods have just launched their NEW Pork Schnitzels - perfect for pork schnitzel sandos 🥪🔥Grab the essentia...
03/06/2026

📣 Olga’s Fine Foods have just launched their NEW Pork Schnitzels - perfect for pork schnitzel sandos 🥪🔥

Grab the essentials and stack it your way: crispy pork schnitzel, soft bread, mayo, and fresh slaw.

🛒Olga’s Fine Foods Pork Schnitzels now available stores across South Australia

We have celebrated the launch of our new pork schnitzels with this beautiful illustration by 🎨💛

🛒⭐️ NEW from Olga’s Fine Foods!Our delicious Pork Schnitzels are here - made with 100% Australian Pork 🇦🇺🔥Now available ...
30/05/2026

🛒⭐️ NEW from Olga’s Fine Foods!

Our delicious Pork Schnitzels are here - made with 100% Australian Pork 🇦🇺🔥

Now available at stores across South Australia 🍽️
🧊Loving our vintage cooler box from (swipe 👉)

This weekend, Grandma Olga would have turned 90 ❤️She filled kitchens and hearts the same way she filled her shelves - w...
30/05/2026

This weekend, Grandma Olga would have turned 90 ❤️

She filled kitchens and hearts the same way she filled her shelves - with stories, good food, and a lifelong love of Le Creuset. Recently, we shared photos of her beautiful collection with the team at Le Creuset at Burnside Village, and it felt only right to celebrate her memory in a way she would’ve loved: bringing people together through food.

So, in honour of Grandma Olga, we’ve teamed up with Le Creuset Signature Boutique Burnside to give away free Olga’s Fine Foods seasoning jars and Olga’s Fine Foods Beef Chevapchichi fridge magnets, beautifully illustrated by , as a gift with purchase. Available 30–31 May, while they last. Limit of one gift per customer. 100 Olga’s Fine Foods BBQ seasoning jars and fridge magnets available. Offer available while seasoning jars and fridge magnet stock lasts.

Olga’s Fine Foods Beef Chevapchichi sausage rolls, as featured in the latest Foodland MIGHTY magazine ✨
30/05/2026

Olga’s Fine Foods Beef Chevapchichi sausage rolls, as featured in the latest Foodland MIGHTY magazine ✨

29/05/2026

Olga’s Fine Foods Beef Chevapchichi, Roast Veggie Tray Bake and Mashed Potato

Serves 4

Ingredients

1 pack Beef Chevapchichi
Iconic BBQ seasoning
Olive oil, for cooking
2 carrots, roughly chopped
1 eggplant, diced
1 red onion, cut into wedges
1 red capsicum, roughly chopped
1 zucchini, sliced into half moons
2 tbsp olive oil
Salt and pepper, to taste
4-5 potatoes, peeled and chopped
1 tbsp tbsp butter
¼ cup warm milk
Fresh parsley, to serve

Method
1. Preheat oven to 200°C (fan forced). Place carrots, eggplant, onion, capsicum, and
zucchini on a large baking tray. Drizzle with olive oil, a generous shaking of Iconic BBQ
seasoning, salt and pepper. Toss well to coat evenly. Roast for 25-30 minutes, tossing
halfway, until the edges are charred and golden.
2. Heat another drizzle of olive oil in a pan, add the beef chevapchichi and cook for 6-8
minutes, or until lightly charred and cooked through.
3. Meanwhile, boil potatoes in salted water until soft (15-20 minutes). Drain and mash with
butter. Slowly add warm milk until smooth, creamy, and fluffy. Season with salt.
4. Spoon mash onto plates. Top with the roast vegetables and add the chevapchichi on top, and sprinkle with parsley before serving

Address

31 Hindmarsh Avenue
Adelaide, SA
5007

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm

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