Recipe courtesy of Australian Lamb Serves 6 | 2 Hrs Ingredients 1.6kg half leg of lamb, bone-in, excess fat trimmed 2 tbsp vegetable oil ½ bunch coriander, leaves, stems and roots, chopped +extra, to serve ½ bunch mint leaves, chopped +extra, to serve ½ cup fish sauce Zest and juice of 2 limes +extra wedges, to serve ¼ cup brown sugar 1 stalk lemongrass, white part only, finely chopped 1 long red chilli, finely chopped 375gm packet dried rice stick noodles 1 large carrot, shredded 1 large cucumber, seeds removed, julienned 1 small red capsicum, thinly sliced Small butter lettuce leaves, fried shallots, to serve Method Preheat the oven to 180°C (160° fan-forced). Line a roasting pan with foil. In a medium bowl combine oil, coriander, mint, fish sauce, lime zest and juice and sugar. Using a small, sharp knife make incisions over top of lamb. Place lamb on lightly oiled metal rack set over prepared roasting pan, spoon over half the marinade and season lamb. Sprinkle over lemongrass and chilli. Cover with foil and roast in oven for 1 hour. Remove foil from lamb and cook for a further 40-45 minutes, or until lamb is cooked to your liking. Remove lamb from rack and set aside on a tray loosely covered in foil for 15 minutes to rest. Meanwhile, prepare noodles according to packet instructions. Rinse noodles with cold water and drain well. Place noodles in a large bowl and add carrot, cucumber, capsicum and remaining marinade. Slice lamb and serve with noodle salad, butter lettuce leaves, coriander and mint leaves, fried shallots and lime wedges.

Barossa Co-op’s Fresh Cafe & Lutheran Care have joined hands to introduce a heartwarming initiative called 'Fill A Community Cup.' This innovative program encourages customers to donate their free coffee, earned through loyalty cards, to those in need. By simply forgoing a cup of coffee, customers can make a significant impact on the lives of others in the community. The Fill A Community Cup initiative embodies the spirit of giving and community support, fostering a sense of togetherness and generosity among Barossa’s coffee lovers. Visitors at Barossa Co-op’s Fresh Café now have the option to donate their complimentary coffee from their loyalty card to the Fill a Community Cup jar. This donated coffee will be shared with Lutheran Care to provide free beverages to those that consider a coffee a not always reachable luxury. "We are thrilled to introduce the 'Fill a Community Cup' coffee donation initiative as part of our ongoing commitment to giving back to the community. This initiative not only aims to bring people together over a shared love of coffee but also to make a positive impact on those in need. By participating in this initiative, our customers can spread kindness and support those who may need a helping hand. Together, we can make a difference, one cup of coffee at a time." Cathy Main, Barossa Co-op CEO said. Lutheran Care Executive Manager Community Services Susan Richards said “Lutheran Care’s services play an integral role in offering support to people and families in the Barossa Valley. In recent years, there has been a growing demand for our programs in the region as more people struggle to put food on the table for their families, pay their bills and keep a roof over their head. We know small acts of kindness can make a significant difference in people's lives and we look forward to seeing the positive impact from this exciting initiative.” Through the Fill A Community Cup initiative, Fresh Cafe & Lutheran Care aim to foster a culture of kindness and charity, where individuals can easily contribute to the well-being of others. By leveraging the loyalty program already in place at the Fresh Cafe, this initiative provides a simple yet powerful way to make a difference.

Taste South Australia's finest at Barossa Fresh! We love supporting fellow Barossan’s and South Australian's and are proud to stock a wide range of products which are produced right here in S.A. Visit us in-store on the below tasting days between 10.30am and 2pm to savour the finest produce our state has to offer. Friday 5 April Gelista The Clean Cookie Co Good Country Hemp Go Falafull Madam Mai SA Apples Wednesday 10 April The Origin of Taste Dulwich Bakery Farmer Tribute Cheese Friday 19 April Figue Chocolates Bickfords Woolmore’s Red Mill Hi Fresh Salad Eatwell Penfield Olives Oh My Ghee Our Kitchen Maggie Beer Wednesday 24 April Skara, The Origin of Taste Gelista Woodlane Orchard Rainbow Fresh Oh Honey Barossa Country Biscuits Barossa Valley Chocolate Company

Recipe thanks to Australian Beef Ingredients 600g lean beef rump steak, fat trimmed, cut into strips 2 tbsp olive oil 1 tbsp smoked paprika + extra, to serve 1 small red onion, thinly sliced 250g brown mushrooms, thinly sliced 1 ½ tbsp Worcestershire sauce ¾ cup salt reduced beef stock 1 ½ tbsp tomato paste 150g light sour cream or Greek yoghurt 60g baby spinach, chopped Parsley leaves, chopped, cooked pasta of choice, steamed green beans, broccolini, and lemon wedges, to serve. Method Place beef strips, half the oil and paprika in a snap lock bag. Season. Heat a large non-stick frying pan over medium-high heat. Cook beef, in batches, for 1-2 minutes, turning as required. Set aside on a plate loosely covered with foil. Add remaining oil to pan, add onion and cook for 3-4 minutes or until softened. Add mushrooms and cook for 2-3 minutes or until lightly browned. Add Worcestershire, stock and tomato paste, stir well and bring to the boil. Reduce heat and simmer for 2 minutes. Stir in sour cream or yoghurt and simmer for 1-2 minutes or until slightly thickened. Return beef and any juices to pan and heat through for a further for 1-2 minutes. Remove from heat and stir through baby spinach. Serve beef stroganoff with pasta, steamed beans and broccolini. Sprinkle with parsley and serve with lemon wedges.

Recipe courtesy of Lilydale Ingredients 1kg Lilydale Free Range Chicken Thigh Fillets, cut into small 2cm pieces ½ tablespoon olive oil 2 tablespoons butter 1 leek 1 clove garlic, crushed 1 sprig thyme ¼ cup tarragon, leaves, finely chopped ½ tablespoon dijon mustard Sea salt, to taste Pepper, to taste ¼ cup plain flour ¼ cup cream ¼ cup good quality chicken stock Sourcream & Parmesan Pastry 1 egg, beaten Sea salt, to taste 125ml sour cream 25g grated parmesan cheese 200g butter 225g plain flour Method Start by making your pastry. In a food processor blitz together the flour, butter and parmesan until it resembles breadcrumbs, add sour cream and sea salt and pulse until a rough dough forms. Turn out onto a lightly floured bench and gently bring together until smooth. Shape into a ball and wrap in plastic wrap and allow to rest in the fridge for 20mins. Preheat oven to 220C. While the pastry is resting, make a start on the filling by heating a large non stick frypan over high heat, add oil and cook chicken in batches, until lightly coloured, remove and set aside. To the same fry pan add leek and butter, reduce heat and gently sweat down the leek for 3-4 mins. Add garlic, thyme, tarragon and mustard. Stir well to combine. Add chicken pieces and cook for a further 3 mins seasoning well with sea salt and pepper. Sprinkle over flour and stir to coat all the chicken, cook over low heat for 3-5mins then pour over cream and chicken stock. Bring to a gentle simmer stirring well to incorporate flour and create a silky sauce*. Add filling to a 25cm (1.5L) pie dish. Remove pastry from fridge and roll out to 5mm thickness in the shape of your pie dish. Cover filling with pastry, crimping the edges. Cut a small hole in the centre of the pastry top and brush with egg wash. Bake for 10mins at 220C and then reduce temperature to 180C and cook for a further 20-25mins. Allow to cool slightly before serving.

Recipe courtesy of Great Australian Seafood Serves 4 | 20 Minutes Ingredients 4 Australian barramundi fillets 2 tbsp butter 1 cup natural or lemon yoghurt 2 cups peas 1 bunch asparagus Salt and pepper to season Method 1. Season barramundi with salt and pepper. Heat butter in an oven-safe pan and pan fry barramundi skin side down for a few minutes. 2. Preheat oven to 200°C. Bake barramundi for about 10 minutes, until cooked through. 3. Meanwhile, blanch peas and asparagus in pot. Once tender, remove from water and allow to cool slightly. Chop asparagus into 2cm lengths. 4. To serve, spoon yoghurt onto plates and place barramundi on top. Sprinkle peas and asparagus over dish and enjoy.

Recipe courtesy of Lilydale Serves 4 | 35 Minutes Ingredients 700g chicken tenders Lemon Pepper Seasoning 1 tablespoon olive oil 500g small Brussels sprouts, finely sliced lengthways 2 spring onions, trimmed and thinly sliced 2 garlic cloves, finely chopped 450g microwave brown rice ¹/3 cup pepitas ¹/3 cup flaked natural almonds 200g snow peas, trimmed and blanched Mint leaves and lemon wedges, to serve ½ cup Greek-style natural yoghurt 1 tablespoon tahini 1 tablespoon lemon juice Method 1. Spray tenders with cooking oil and sprinkle with lemon pepper seasoning. Cook chicken tenders following packet directions. 2. Meanwhile, to make tahini yoghurt dressing, place all ingredients in a small bowl. Season with salt and pepper. Mix until combined. Set aside. 3. Heat oil in a large frying pan over medium-high heat. Add sprouts, green onions and garlic. Cook, tossing often, for 4-5 minutes until just tender. Reduce heat and keep warm. 4. Cook rice in the microwave following packet directions. Place into a bowl. Toss through half of the pepitas and almonds. Set remaining pepitas and almonds aside. 5. Divide rice mixture, sprouts and snow peas among shallow serving bowls. Slice chicken lengthways and add to bowls. Drizzle with tahini yoghurt dressing. Scatter with remaining pepitas and almonds. Sprinkle with mint leaves and serve with lemon wedges.

Recipe courtesy of Australian Pork Serves 4 | 25 Minutes Ingredients 500g pork mince 2 tablespoons peanut or vegetable oil 2 garlic cloves, finely chopped 2 tsp ginger puree or finely chopped ginger 1 long red chilli, deseeded and thinly sliced ¹/3 cup brown sugar ¼ cup lime juice 2 tablespoons fish sauce 1 teaspoon sesame oil 2 tablespoons oyster sauce 2 green onions (shallots), trimmed and sliced Rice noodles or steamed rice and shredded carrot and diced cucumber, to serve Method 1. Heat a wok over high heat. Add 1 tablespoon oil and swirl to coat wok. Add pork. Stir-fry, breaking up mince with a spatula or wooden spoon, for 4-5 minutes or until lightly browned. Transfer to a bowl. 2. Add remaining 1 tablespoon of oil to wok. Add garlic, ginger and chilli. Stir-fry for 30 seconds. 3. Add sugar, lime juice and fish sauce. Cook, stirring, for 2 minutes or until bubbling and caramelised. 4. Return pork to wok. Add sesame oil and oyster sauce. Stir fry for 2 minutes. Toss through green onions. Stir-fry for 1 minute. 5. Serve over rice noodles or steamed rice with shredded carrot and diced cucumber.

Recipe courtesy of A Better Choice Serves 4 | 15 Minutes Ingredients 100g spiral pasta 1 fresh cooked beetroot, cut into wedges 1 ripe avocado, cubed 2 baby cucumbers, diced 1 heaped tsp Dijon mustard 100g poached salmon, flaked 60g rocket 1 tbsp Greek Yoghurt mixed with 1 tbsp water Method 1. Cook the pasta following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yoghurt and horseradish, then season generously with black pepper. 2. Gently mix the salmon and rocket through the pasta and serve.

Recipe courtesy of Australian Lamb Serves 6 | 50 Minutes Ingredients 650g lean thick lamb steaks, fat trimmed, cut into 4cm pieces ½ cup apricot jam ¹/3 cup white wine vinegar 2 tbsp curry powder 2 garlic cloves, crushed 1 tbsp vegetable oil 1 tbsp finely chopped rosemary + extra, to serve 18 dried apricots, soaked in boiling water for 15 minutes, patted dry with paper towel 1 onion, cut into thin wedges, halved 1 green capsicum, cut into 4cm pieces Microwave rice of choice, baby spinach leaves, lemon wedges, to serve. Method 1. Place jam, vinegar, curry powder, garlic, rosemary and ¼ cup water in a small saucepan. Bring to a boil, reduce heat to low and simmer for about 5 minutes. Set aside to cool slightly. 2. Place lamb in a large glass dish, add the oil and the marinade. Season and toss to coat evenly. Set aside for 15 minutes to marinate. 3. Drain lamb from marinade, reserving for basting lamb during cooking. Thread lamb, apricots, onion and capsicum alternatively onto the skewers. 5. Heat a large char-grill pan or BBQ over medium-high heat. Cook skewers for 12-15 minutes, turning regularly and basting with marinade or until meat is cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest. 6. Serve sosaties with rice, lemon wedges and extra rosemary.

Recipe courtesy of A Better Choice Serves 4 | 55 Minutes Ingredients 3/4 cup white quinoa 1 1/2 cups water 1/4 cup, hazelnuts 1/4 cup, sliced almonds 1 cucumber, cut into long thin strips 1/2 cup cherry tomatoes, halved ¹/4 cup, kalamata olives, halved 100g feta, crumbled fresh basil leaves 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Method 1. Rinse the quinoa and drain well. Place in a saucepan with water and bring to a boil. Reduce the heat to a simmer and cover for 15 minutes or until the quinoa is tender. Let cool. 2. Mix together extra virgin olive oil and balsamic vinegar to make the dressing. 3. Add the quinoa to a large bowl with cucumber, tomato, feta, olives and basil. 4. Toss gently to combine. Serve topped with feta, basil, hazelnuts and sliced almonds.

Recipe courtesy of Great Australian Seafood Serves 4 | 20 Minutes Ingredients 24 medium green Queensland prawns 400g spaghetti 80g butter 2 tablespoons olive oil 4 cloves garlic, sliced 2 teaspoons dried chilli flakes 1 lemon, zested 2 tablespoons lemon juice ¼ cup flat-leaf parsley leaves, chopped Sea salt and cracked black pepper Method 1. Peel the prawns and cut them in half lengthways. 2. Cook the pasta in a large saucepan of boiling salted water for 8-10 minutes or until al dente. 3. Drain reserving ¼ cup pasta water and keep warm. 4. Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden. 5. Add the prawns and cook, stirring, for 2-3 minutes or until the prawns are tender. 6. Add the pasta, lemon juice, parsley and reserved pasta water. 7. Season with sea salt and freshly cracked black pepper and toss to combine.