Tuckabox

17/06/2026

The future is… now! The fantastic food futurist and the delicious AI inspired coffee are a match. Esteemed speaker food futurist Tony Hunter loves the look of our and the way we’ve embraced AI inspiration. And speaking of inspiration, what a great speaker Tony is if you get a chance to hear him or book him at

16/06/2026

This is one for the cooks and foodies.
Single orchard and single harvest not parcels that are blended = pure origin.
Cold pressed on the farm within hours of harvest = full flavour better taste and higher nutrition.
Extra virgin olive oil in robust and medium flavour profiles = more flexible and suitable for cooking and culinary applications.
1 litre bottle = better value and a better format for cooking needs
100% Australian grown family owned = 60 year old heritage orchard, Australian family owned for generations
All natural = nothing added or taken away better for you and your family
Available now at select Foodland and IGA stores

16/06/2026

Excellent day at the Future of Food Summit today put in by Food SA.
Inspiring to hear the stories from great local businesses like Golden North, Olga’s, Bickfords and MamaMoo.
Excellent brand building sessions and AI adoption presentations also.
The SA food industry is moving ahead to a high tech industry that incorporates the latest innovations in management robotics and automation.
It’s an exciting time to be in the industry as we become smarter and better in a challenging local and international environment.

16/06/2026

Future of Food Trade Show SA
Register here to attend!
Trade only - hope to see you there at Tuckabox Stand 12 on Wednesday

15/06/2026

South Australian grocery cafe and hospitality businesses can attend The Future of Food trade only event this Wednesday from 9am-4.30pm at the Wolf Blass Centre at Morphettville Racecourse.
Tuckabox will be representing ourselves as a food broker and distributor. And supporting our local SA brands
• The West Beach Coffee Co
• Bagel Boys
• Tuckers Natural
• Healthy Garden
• Unspun Honey
• Chung Jae Lee
• 1645 Coffee Roasters
• Greenwheat Freekeh
All our team will be available to chat and I’ll be there to talk to you about distribution and how we can work with you to grow your food business.

13/06/2026

11/06/2026

Another one from the ABC cheap eats page. I reckon you can make the meatballs the night before and then come home to a pretty simple tray bake; one of the best ways to handle busy midweek dinners:

Thai-inspired meatball and pumpkin tray bake with noodles

Prep time: 10 minutes
Cook time: 25 minutes
Skill level: Low
Serves: 4

Ingredients
For the meatballs:
250g beef mince
250g pork mince
1 egg
1 ½ tablespoon tom yum paste
2 tablespoon fried shallots
¼ cup chopped roasted peanuts
½ tablespoon dark soy sauce
1 tablespoon Thai basil, chopped
Finely grated zest of 2 limes, juice reserved for the pickles

For the tangy Thai quickles:
1 red capsicum, finely diced
4 baby cucumbers or 1 standard cucumber, thinly sliced
Pinch of salt
1 ½ tablespoon brown sugar
¼ cup (60ml) lime juice, about the juice of 2 limes
¼ cup (60ml) fish sauce
¼ cup chopped roasted peanuts
¼ cup (60ml) just-boiled water, use the water from soaking your noodles
Everything else:

½ butternut pumpkin, skin removed, thinly sliced
Spray oil
200g dried rice vermicelli noodles, careful not to use bean thread vermicelli
1 bunch Thai basil (chop some for the meatballs, keep the stems for the noodles, and reserve the rest for garnish)
Fried shallots, to serve
Method

Preheat oven to 190°C (fan-forced). Grease and line a baking tray with baking paper.
Prepare the pumpkin by arranging slices on the tray and spraying with oil.
Make the meatballs. In a bowl, mix all ingredients. Use a ¼ cup measure to portion, then roll into golf ball-sized balls. Arrange over the pumpkin.
Bake on the top rack for 20–25 minutes, until the meatballs are cooked through and the pumpkin is tender.
Prepare the noodles. Follow packet instructions (usually covering with just-boiled water for 5 minutes). Toss in Thai basil stems while soaking for extra flavour. Before draining, reserve ¼ cup of the hot water for the quickles.
Make the quickles. Toss capsicum, cucumber, salt, and sugar in a bowl. Add lime juice, fish sauce, peanuts, and reserved hot water, stirring to dissolve sugar. Taste and adjust seasoning if needed.
To serve, drag the noodles through the tray juices, then divide between bowls. Top with pumpkin, meatballs, quickles, Thai basil leaves, and fried shallots.

# tuckabox

11/06/2026

A couple of huge ornate crayfish by Saltwater Prodigy

11/06/2026

I ‘borrowed’ this one from the ABC website as I quite like it as a budget friendly meal idea. We all pay for the ABC right? It’s ok to borrow then!

Baked eggplant with soy-garlic chicken mince and chives

Prep time: 10 minutes
Cook time: 40 minutes
Skill level: Low
Serves: 4
Ingredients
Eggplant:
2 medium eggplants (250g-300g per eggplant)
¼ cup (4 tbsp) olive oil, for brushing
Fresh cracked black pepper
Sea salt
Soy garlic chicken mince:

2 cloves garlic, grated
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
½ tsp cracked black pepper
3 tablespoons olive oil
1 brown onion, finely sliced
500g chicken mince
½ teaspoon chilli flakes (optional)
To serve:
3 tablespoons chives, finely chopped

Method
Preheat the oven to 200°C fan-forced/220°C convection and line a baking tray with baking paper.
Slice the eggplants in half lengthways. Score the tops, brush with olive oil and season with salt on both sides.
Arrange eggplants cut side down on the lined tray and bake for 35-40 minutes, turning once halfway through cooking. Eggplant will be done when they are soft and lightly golden. Remove from the oven and set aside.
In a small bowl, mix the garlic, soy, honey, rice vinegar and pepper. Set aside.
Heat olive oil in a wide pan over medium heat. Add the onion and cook for 4–6 minutes until soft and translucent. Season with a pinch of salt.
Add the chicken mince, breaking it up with a spoon. Cook for 8-10 minutes until cooked through. Mix in the chilli flakes.
Stir through soy sauce mixture. Season with black pepper and cook for 2 minutes until the sauce has been absorbed by the meat. You’ll have a little liquid left but not much. Taste and add a pinch of salt here if needed.
To serve: Layer the savoury chicken mince over the softened baked eggplant halves, top with chives and enjoy!