Recipe courtesy of Lilydale Serves 4 | 30 Minutes Ingredients 500g chicken tenderloins 3 green onions, roughly chopped plus extra thinly sliced, for salad 2 garlic cloves, roughly chopped 2 tablespoons cup soy sauce 2 tablespoons chilli paste 2 tablespoons brown sugar 2 tablespoons honey 1 tablespoon sesame oil 2 tablespoons rice wine vinegar 1 tablespoon sesame seeds, toasted 2 Lebanese cucumbers, thinly sliced 1 long red chilli, deseeded, finely chopped ¼ cup coriander leaves, roughly chopped 1 teaspoon castor sugar Brown rice, lettuce leaves and green onions, thinly sliced, to serve Method 1. For the marinade, place the onions, garlic, soy, hot pepper paste, sugar, honey, oil and half the rice wine vinegar in a small food processor. Blend until combined. Season. Reserve 2 tablespoons marinade, to serve. Place the chicken in a large snaplock bag and pour over remaining marinade. Toss to coat and refrigerate for 20 minutes. 2. Meanwhile, place the cucumber, chilli, green onions and coriander in a medium bowl. Combine remaining rice wine vinegar with sugar and drizzle over vegetables. Toss to coat and set aside. 3. Remove chicken from marinade. Heat a lightly oiled char-grill pan over medium heat and cook chicken for 6–8 minutes, turning regularly, or until cooked through. 4. Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra green onion, if desired.

Recipe courtesy of Nutella Serves 8 | 75 minutes Ingredients 8 egg yolks 300ml double cream 300ml full cream milk 100g caster sugar 1 tsp vanilla bean paste ½ tsp ground cinnamon 600g thickly sliced, day-old, soft white bread 300g seedless red grapes 60g soft butter, plus extra for greasing 2 tbsp demerara sugar 15g (1 tbsp) Nutella per portion, to serve Reduced-fat vanilla Greek yoghurt, to serve Method Combine egg yolks, cream, milk, caster sugar, vanilla and cinnamon in a jug. Whisk vigorously to combine. Spread both sides of bread slices with butter and cut into 3cm cubes. Add buttered bread cubes and grapes into the egg mixture, gently stir to coat then soak for 1 hour. Preheat oven to 210ºC (190ºC fan). Use extra butter to lightly grease 8 x 12cm round ramekins or oven-safe bowls. Divide bread and grape mixture between ramekins. Scatter demerara sugar over puddings then place the ramekins into a large, deep roasting tray. Pour boiling water into the tray until it comes half way up the sides of the ramekins. Carefully transfer to the oven and bake for 25-30 mins until the custard is golden and set. Allow to cool slightly before drizzling each pudding with 15g (1 tbsp) Nutella® and serve dolloped with yoghurt.

Recipe courtesy of Australian Lamb Serves 4 | 20 minutes Ingredients 600g lean lamb mince 1 tbsp olive oil 4 tasty cheese slices 1 small red onion, thinly sliced 1 tbsp red wine vinegar 4 brioche burger buns, lightly toasted ¹/8 cup tzatziki 1 baby cos lettuce, leaves separated 2 tomatoes, thinly sliced 8 slices canned beetroot, drained on paper towel Mint sprigs, to serve Method 1. Place lamb mince in a large bowl and season with salt and pepper. Using damp hands form four patties, pressing down on pattie with the back of your hand to flatten. 2. Preheat a large non-stick frying pan or BBQ over medium-high heat. Rub patties on both sides with oil. Cook patties for 2-3 minutes or until bottoms are lightly charred. Turn patties over and top with cheese. 3. Cook for a further 2 minutes, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate loosely covered with foil. 4 In a small bowl place onion and vinegar. Season with salt and toss to coat. 5. Spread tzatziki over bottom halves of buns. Top with baby cos, lamb patties, tomato, beetroot and drained pickled onion. Top with mint sprigs and serve.

Throw a local on the BBQ! Summer is BBQ season so make the most of it with the best local meats available at Barossa Fresh. With an in-house team of qualified butchers, we know meats, as do our trusted local suppliers, providing premium quality cuts for your BBQ-ing enjoyment. Award-winning Mount Pleasant Butcher is renowned for their gourmet snags. Owner Jamie Hylan attributes their success to their traditional methods and local-first policy. A Barossan icon, Hutton Vale Farm was established in 1843, using sustainable practice and working with the season to produce award-winning free-range lamb. Founded in South Australia over 25 years ago, O'Briens employs over 50 South Aussies and sources their premium pork from a network of over 20 local farms.

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.

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

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.

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.

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.

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!

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

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.