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56 items found for ""

  • Wiech's Barossa Valley Egg Noodles

    For over 80 years Wiech's Barossa Valley Egg Noodles has been a pantry staple of the region. Established in 1935 by Jacob and Marie Wiech in Tanunda, the business is now operated by Rockford Wines who continue to produce the iconic noodles true to the Wiech's traditional recipe. Barossa Fresh is proud to stock a variety of Wiech's noodles.

  • Torzi Matthews

    Torzi Matthews is a small family-owned business created by husband and wife team Domenic Torzi and Tracy Matthews, driven by a love of food and wine. They source their olives from trees scattered through out the Barossa Valley that are over 140 years old, to produce their quality table olives and olive oils. Barossa Fresh is proud to stock a variety of Torzi Matthews olives and oils.

  • Sunrise Bakery

    James and Angie Nagel opened the doors to Sunrise Bakery in 1990, having since grown to four locations (Angaston, Truro, Gawler and Lyndoch) and almost 50 employees. Sunrise Bakery produce a range of traditional bakery favourites and have evolved to meet the tastes of their customers to include began, vegetarian and gluten-free options. Barossa Fresh is proud to stock a range of Sunrise Bakery pastries, cakes and donuts.

  • Linke's Bakehouse

    Linke's Bakehouse & Pantry has been family owned & operated since 1938, with the third generation of the Linke family now running the business. Linke's are famous for their cakes, pastries, biscuits and breads. Barossa Fresh is proud to stock a range of Linke's breads, rolls, cakes and iconic honey biscuits.

  • Hutton Vale Farm

    Hutton Vale Farm, first established in 1843 by John Howard Angas, uses sustainable practices working within the seasons to produce award-winning lamb, wool, wine and products which capture the essence of the region's terroir. Barossa Fresh is proud to stock Hutton Vale Farm lamb products in our butchery.

  • Bean Addiction Artisan Coffee Roasters

    Bean Addiction are a family owned and operated business based in Nuriootpa, crafting premium, drum roasted coffee plus a range of in-house blended teas. Barossa Fresh is proud to stock a range of Bean Addiction coffee beans.

  • Barossa Valley Ice Cream Company

    Julie Donnellan, in partnership with Les Williams, created the Barossa Valley Ice Cream Company sourcing the best ingredients possible from local producers, including cream from Jersey Fresh in Greenock. Barossa Valley Ice Cream Company craft their ice cream on whole food principles, using minimal preservatives or additives, from their factory premise in Tanunda. Barossa Fresh is proud to stock Barossa Valley Ice Cream Company's dixie cups in a variety of flavours, including dairy-free sorbets.

  • Barossa Valley Chocolate Company

    The Barossa Valley Chocolate Company is the vision of Chris Day of Food And Beverage Australia Limited (FABAL) and his wife, Sandy. They have created a family-friendly place to gather and share good food and wine. Their artisanal chocolate products are crafted on-site in Tanunda using high quality sustainably-sourced Belgian milk, dark, white and ruby chocolate and specialising in single origin chocolate from Tanzania, Ecuador, Ghana, Mexico, Venezuala and Australia's only locally grown chocolate from Daintree, QLD. Barossa Fresh is proud to stock a range of Barossa Valley Chocolate Company's block, bar and bag chocolate products.

  • Barossa Valley Cheese Co.

    The Barossa Valley Cheese Company, based in Angaston, opened its doors in 2003. Director, Victoria McClurg, found a passion for cheese during a stint making wine in Bordeaux, France before honing her cheese-making craft at back home in the Barossa with her mum, Frances McClurg. Barossa Valley Cheese Co. pride themselves on their innovation in cheese-making and partnering with local dairy farmers, including the Nietschke and Oksbjerg families, to source premium milk. Barossa Fresh is proud to stock a large range of Barossa Valley Cheese Co. products in our specialty cheese room.

  • Apex Bakery

    Apex Bakery, based in Tanunda, was founded in 1924 by Albert Hoffmann. Two years later 12 year old Keith Fechner started working at Apex, becoming the proud owner of Apex 21 years later. Since this time the bakery has stayed within the Fechner family with four generations baking, specialising in slow ferment recipes in their famous wood fired scotch oven. Barossa Fresh is proud to stock a range of Apex Bakery loaves, bread sticks and rolls.

  • Zespri Sungold Kiwifruit Pizza

    Recipe courtesy of A Better Choice Serves 4 | 30 mins Ingredients 1 ¹/² cups self-raising flour, plus extra to dust 1 cup Greek-style yoghurt 3 Tbsp pizza paste 1 cup shredded pizza blend cheese 50g sliced leg ham, torn into bite-size pieces 2 Zespri™ SunGold™ Kiwifruit, peeled, diced Method 1. Preheat oven to 220°C. 2. Put flour and yogurt in a large bowl. Mix with a butter knife, using a cutting action to briefly combine, forming a shaggy dough. Use your hands to bring the dough together into a ball. Transfer to a bench lightly dusted with flour. Knead dough until smooth dough ball forms, adding a little more flour as needed to keep the dough from sticking to the bench. 3. Cut dough in half, and roll each into a ball. Use a rolling pin to roll the balls out into 26cm diameter pizza bases. Place each on an oven tray lightly dusted with flour. Use a fork to poke holes all over the dough, approx. 15 times on each. 4. Bake the pizza bases for 5 minutes to partially cook. They will slightly puff up – it’s okay. 5. Remove from the oven and carefully spread both bases with pizza paste, half the cheese, followed by the ham and Zespri™ SunGold™ Kiwifruit, and then finally the remaining cheese. 6. Return to the oven and bake for a further 10 minutes or until the base crust is golden brown and the cheese has melted. Serve.

  • Moroccan Cauliflower Tray Roast

    Recipe courtesy of A Better Choice Serves 4 | 60 mins Ingredients 1 large cauliflower 7 tbsp extra virgin olive oil Salt, pepper 1 brown onion, finely diced 2 clove garlic, roughly chopped 2 tbsp ras el hanout 2 400g tins cherry tomatoes 1 400g tin butterbeans, rinsed, drained 2 tbsp dill, roughly chopped 1 lemon Natural yoghurt to serve Steamed rice (optional), to serve Method Pre-heat an oven to 220°C. Cut the cauliflower into quarters, keeping some leaves intact. If you have a large cauliflower, cut it into smaller chunks. Heat a large frying pan over a medium high heat and add 2 tbsp of olive oil. Add the cauliflower on a flat side, season well with salt and pepper, and cook to caramelise on both cut, flat sides then remove to a plate. Add 2 tbsp more of oil to the pan along with the onions, garlic, ras el hanout and a pinch of salt. Cook this over a medium heat for 2-3 minutes then add the tinned cherry tomatoes and 1 cup of water, rinsing out the tins with the water before adding it to the pan. Simmer for 3-4 minutes, season to taste then nestle in the cauliflower, spooning over some tomato drizzle with a little more olive oil and cover with a crumpled piece of baking paper. Bake in the preheated oven for 30-35 minutes, until the cauliflower has softened but not falling apart. Remove and spoon of the tomato over the cauliflower. Combine the butterbeans, dill, lemon and 2 tbsp of olive oil, season to taste and mix. Spoon this over everything and serve with natural yoghurt and rice if using.

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