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  • Mexican Pork Bean Cheese Bake

    Recipe courtesy of Australian Pork Serves 4 | 45 minutes Method 500g pork mince 1 tablespoon olive oil 1 medium red onion, finely chopped 1 red capsicum, seeded and diced 3 garlic cloves, finely chopped 400g can black beans, drained and rinsed 5g sachet Mexican style seasoning or 1 tablespoon taco seasoning 400g can black beans, drained and rinsed 1 ½ cups tomato passata 1 ½ cups grated Mexican or pizza cheese Avocado, sour cream and corn to serve Ingredients 1. Preheat oven to 220°C/200°C fan-forced. Heat oil in a large oven-proof frying pan over medium heat. Add onion. Cook, stirring occasionally, for 3 minutes until just softening. 2. Add pork mince and capsicum. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until mince changes colour. 3. Stir in garlic and Mexican seasoning and cook for 1 minute. 4. Add beans and passata. Stir to combine. Bring to a gentle boil over medium heat. Reduce heat and simmer, stirring occasionally, for 5 minutes or until slightly reduced. 5. Scatter cheese over pork mixture. Place pan in the oven and bake for 15 minutes or until cheese is melted and golden. Carefully remove from the oven (the handle will be very hot). 6. Serve with avocado, sour cream, coriander leaves, lime wedges and corn chips.

  • Fueling their learning

    It’s time to get back to school in style, and you can find everything you need at Barossa Fresh to fuel their learning! We’ve got a selection of lunch boxes from on-trend bento-style to traditional tried and true models, plus plenty of eco-friendly drink bottles and stationery essentials, together with all of your kid’s lunch box faves at great prices. Shop our top picks in-store or online anytime. Sachi Insulated Lunchbox Bentogo Bento Box Oasis Insulated Sipper 550ml $19.99ea $46.00ea $25.00ea Nestle Milo Snack Bars 10pk Sanitarium Up & Go 6pk Uncle Tobys LeSnak 12pk $6.30ea SAVE $2.50* $6.00ea SAVE $6.00* $8.00ea SAVE $2.00* *Special pricing from Wed 17/1/24 - Tues 23/1/24, unless sold out prior. Sharpie Fluro Hilighter 4pk Spirax 64 Page Exercise Book BIC Cristal Easy Glide Pens 10pk $8.75ea $2.60ea $5.00ea

  • Kimchi Beef Fried Rice

    Recipe courtesy of Australian Beef Serves 4 | 25 minutes Ingredients 500g Lean Beef Mince 4 free range eggs, lightly whisked 2 cups shredded wombok 2 cups shredded red cabbage 2 cups finely sliced kale 1 carrot, peeled, cut into long matchsticks 3 cups cooked cold rice 250g kimchi, roughly chopped, extra to serve ½ cup bulgogi sauce Lime wedges and spring onion to serve Method 1. Spray a large wok with olive oil over medium-high heat. Add the eggs, swirling to coat the base of the wok to make an omelette, cook for 1 minutes until starting to set, carefully turn over and cook a further 1 minute until set. Transfer to a plate. Roll up and thinly slice. 2. Add the beef to wok, cook, stirring to break up lumps, for 5 minutes until browned. Add the vegetables, stir fry for 2-3 minutes until tender. Add rice, kimchi and bulgogi sauce. Stir fry for 2 minutes or until heated through. Season. 3. Divide the rice into serving bowls and top with egg and spring onion. Serve.

  • Moroccan Beef Wrap

    Recipe courtesy of Australian Beef Serves 4 | 25 minutes Ingredients 600g lean beef rump steak, fat trimmed, cut into strips 2 tbsp Moroccan seasoning 1 tbsp olive oil 1 red onion, cut into thin wedges 1 red capsicum, cut into 1cm thick strips ½ cup hummus 4 large wholegrain tortillas 80g baby spinach leaves 350g pre-pack shredded coleslaw 1 large avocado, sliced Parsley leaves, lemon wedges, to serve Method 1. Place beef strips, moroccan seasoning and oil in a large snap-lock bag and rub well to coat. 2. Heat a large chargrill pan over medium-high heat. Cook beef, in batches, for 2-3 minutes or until charred and cooked through. Set aside on a plate loosely covered with foil. Reheat pan over high heat, spraying lightly with olive oil if necessary. Cook onion and capsicum for 3-4 minutes or until tender and lightly charred. Set aside on a plate. 3. Meanwhile, warm tortillas according to packet instructions. Spread base of tortillas with hummus. Top with baby spinach, coleslaw, onion, capsicum, avocado and beef. Sprinkle with parsley leaves. Wrap up tortillas to enclose filling and serve with lemon wedges.

  • Ham Frittata

    Recipe courtesy of Australian Pork Serves 4 | 45 minutes Ingredients 2 tablespoons olive oil 6 eggs 800g roasted vegetables 1 large zucchini, grated Salt and pepper to taste 300g Australian leg ham, chopped 1 cup cream ¼ cup parsley, finely chopped 1 teaspoon seeded mustard 100g smooth feta, cubed 1 cup matured cheese, grated Finely chopped parsley to garnish Salad to serve Method Turn on and preheat the grill. Heat the oil in a large frying pan over medium heat for 2 minutes. Add the roasted vegetables and zucchini to the pan and sauté for 4-5 minutes. Whisk together the beaten eggs, cream, mustard, parsley and Australian ham together and season to taste, pour mixture into the pan. Arrange the feta cheese over the egg and sprinkle with cheese. Cook over medium heat for 10 minutes. Remove the pan from heat and place under the preheated grill for 10 minutes until egg is set and cheese is golden brown. Garnish with chopped parsley and serve warm with salad.

  • Turkey Crunchy Salad

    Recipe courtesy of A Better Choice Ingredients 4 cups leftover roast vegetables, roughly chopped 2 tbsp parmesan, finely grated 2 tbsp panko breadcrumbs 1 tsp fresh thyme, chopped 130g berry truss tomatoes 1 tbsp cranberry sauce 1 ½ tbsp olive oil 2 tsp red wine vinegar 2 tsp wholegrain mustard 400g leftover cooked turkey breast, sliced 60g rocket 1 avocado, sliced Method Preheat oven to 180C fan-forced and line a large tray with baking paper. In a large bowl, combine the roast vegetables, parmesan, breadcrumbs, and thyme. Place the crumbed vegetables in a single layer onto the lined tray. Crush the vegetables slightly with a potato masher. Bake veggies in the oven for 20 mins, adding the tomatoes in the last 5 mins of cooking. Allow to stand for 5 mins. While the veggies are cooking, whisk together the cranberry sauce, oil, vinegar, mustard and 1 tbsp water in a small bowl. Season with salt and pepper. On a serving platter, arrange the turkey, rocket, avocado, vegetables, and tomato. Drizzle with the dressing then serve!

  • Save the planet and your wallet this Christmas!

    The best part of the festive season for most of us is coming together with friends and family to share a home-cooked Christmas lunch or dinner (or both!) complete with Aussie favourites such as prawns and pavlova. While we have the best intentions in wanting to ensure our guests are well-fed and treated to all the indulgences the season has to offer, these aspirations are too often accompanied by a shocking amount of waste. Food wastage in Australia increases by 30% at Christmas, contributing to the 7.6 million tonnes of food we collectively waste each year. This equates to around 312 kilograms per person, or about $2,500 per household annually. While these startling stats might make you feel more like Scrooge than Elf in your attitude toward Christmas, there are plenty of simple ideas you can implement to reduce waste, save money and maintain the merriment. 1.       Safety first – always wash your hands before and whilst preparing food, prevent cross contamination by keeping raw meats separate from ready-to-eat food, cook all food thoroughly and be sure to store food in the fridge within two hours of serving. 2.       Keep it simple – focus on just a few dishes rather than a large spread with multiple meats and sides. 3.       Plan and communicate – if you are asking guests to bring a dish, then be specific about what you’d like them to bring and make it clearly let them know not to bring anything other than their assigned dish because there will be enough (circulate a spreadsheet, if you are so inclined so that everyone can see who is bringing what and that all plates are covered). 4.       Opt for self-serve – allow your guests to serve themselves buffet-style to reduce waste through self-tailored portion sizes. 5.       Ditch the dressings – undressed salads last longer so serve dressings on the side to extend life of salad leftovers. 6.       Store it – correct food storage can make items last longer, giving you more opportunity to use them up. Check out Sustainability Victoria’s A-Z guide for storing fresh produce or The Full Freezer’s YouTube Channel for guidance. 7.       Get creative – try new recipes as an appetising way to use up leftovers. Try this Ham & Roast Veg Frittata or Turkey Crunchy Salad . 8.       Go green – if it’s unavoidable to throw out food (or scraps), make use of your home compost, or your kerbside green bin, in which you can put all types of food waste including prawn shells and meat bones, plus 100% paper packaging such as egg cartons. Visit whichbin.sa.gov.au for more info on using your green bin. With a few adjustments to your traditions and a little planning ahead, both the planet and your wallet will thank you! Sources: sbs.com.au ozharvest.org sustainability.vic.gov.au

  • Enjoy convenience this Christmas!

    We’re giving you the gift of convenience, choice & service this Christmas! Whether you’re planning a traditional turkey roast, a modern seafood spread or a casual BBQ, you’ll find it all at Barossa Fresh. From indulgent locally made South Australian favourites such as Beerenberg sauces, Penfield Olives, Kytons Bakery mince pies and O'Briens hams, to a range of goodies from local heroes such as the Barossa Valley Cheese Co., Barossa Valley Chocolate Company, Maggie Beer, Jersey Fresh, and more. We've also got your staples covered with our budget-saving Value range. From baking essentials and pantry staples to sweets and entertaining needs, you'll find what you need for less, to stretch your Christmas budget further. Plus, you’ll find all the season’s ‘extras’ such as bon-bons, gift wrap and kris kringle gifts. Take advantage of our extended trading hours in-store, or shop online anytime.

  • Spinach Christmas Tree

    Recipe courtesy of A Better Choice Serves 6 | 40 minutes Ingredients 2 sheets frozen puff pastry, thawed 1 egg, beaten 1 bunch fresh spinach, stems removed, torn into small pieces 150g sour cream 1 cup mayonnaise Salt & pepper Method Preheat the oven to 180 C. To make the spinach dip: In a medium bowl, mix together spinach, sour cream and mayonnaise. Season to taste. Unfold one sheet of puff pastry and place onto a baking sheet on a tray. Spread the spinach dip on top of the puff pastry sheet being careful not to go too close to the edge. Place the second sheet of puff pastry on top of the first sheet of puff pastry that has the spinach dip. Press gently to seal the two sheets together. Using a piece of baking paper, cut out a Christmas tree shape to use as a template. Place the Christmas tree template on top of the puff pastry and using a sharp knife, cut out the Christmas tree shape. Keep the extra pieces. To make the branches, start on one side and make horizontal slices into the sides of the Christmas tree triangle, being careful to stop before you reach the centre. Repeat the same process on the other side of the Christmas tree triangle leaving a 2 cm section down the middle of the tree that is not sliced. Starting at the bottom, twist the branches away from you. Press the edge of the branch firmly into the parchment paper to keep the branch from untwisting. Continue twisting the rest of the branches on both sides. With the excess puff pastry, cut out a star and press to the top of the tree. Cutout a tree trunk and press to the bottom. Brush the entire pastry with the beaten egg. Bake for 15 mins in the oven until puffy and golden brown

  • Duck Tacos with Cherry Salsa

    Recipe courtesy of A Better Choice Serves 4 | 25 minutes Ingredients 2 tsp each ground coriander and smoked paprika 1 tsp each ground chilli and ground cumin 1sp salt 4 duck breasts 12 mini flour tortillas 1 avocado 1 lime, juiced CHERRY SALSA 1½ cups pitted fresh cherries, coarsely chopped ½ small red onion, finely chopped ¼ cup finely chopped coriander 1 jalapeño or long green chilli, finely chopped 1 lime, juiced Method 1. Combine spices and salt in a wide shallow bowl and coat duck breasts in the spice mixture. 2. Place duck breasts skin-side down in a cold, large frying pan, turn the heat onto low-medium and cook, rendering the fat, for 10 minutes until the skin is golden and the fat has rendered. 3. Increase heat to medium-high. Turn the duck breasts over and cook for a further 5 minutes or until cooked to your liking. 4. Transfer the duck to a plate and cover loosely with foil. Set aside to rest for 5 minutes. Cherry salsa: Combine ingredients in a bowl and season to taste, mash avocado in a bowl with lime juice until combined and season well with salt. Assemble tacos: Spoon avocado down the centre of warmed tortillas, slice duck breasts and divide among tortillas then top with cherry salsa, parmesan, chili flakes and basil to serve.

  • Spaghetti al Limone with Asparagus

    Recipe courtesy of A Better Choice Serves 4 | 25 mins Ingredients 450g dried spaghetti ²/³ cup olive oil 1 large bunch asparagus, trimmed, and thinly sliced on a diagonal 4 garlic cloves, smashed ½ tsp chili flakes (optional) 8 large basil leaves 2 lemons, halved 1 cup Parmesan, finely grated Salt and pepper Method 1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1½ cups of the pasta cooking liquid, then drain. 2. Meanwhile, heat oil in a large heavy pot over a medium-high heat until shimmering. Add the asparagus, season with salt and pepper, and cook, stirring often for around 1 min. Next, add the garlic, lemon zest, and chili flakes. Cook, stirring, until fragrant (around 30 secs). Remove pot from heat and let sit until the pasta is done. 3. Add the pasta and basil to the pot with the asparagus mixture and return to a medium-high heat. Squeeze the juice from both lemons into the pot and add the Parmesan and 1 cup of the reserved pasta cooking liquid. 4. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until the sauce is creamy, and the pasta is well coated (around 1 min). Taste and season with more salt and pepper, if needed. Remove and discard the garlic. 5. Divide the pasta among 4 serving bowls, and top with more parmesan, chili flakes and basil.

  • Win the Ultimate Christmas Present!

    Win the Ultimate Christmas Present for you and your family this year by purchasing a $2 raffle ticket, either online or in-store! Prize includes: Weber Q portable BBQ Weber Q BBQ cart Breville ‘Bambino’ coffee machine Smeg toaster Russell Hobbs mix & go Sony wireless noise-cancelling headphones Powerade portable esky Pringles portable speaker Hot Wheels track plus full set of collector’s cars Assorted toys and outdoor games All proceeds will benefit Kickstart for Kids. Prize will be drawn on Wednesday 20 December.

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