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

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.

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 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.

Recipe courtesy of Great Australian Seafood Serves 4 | 25 minutes Ingredients 4 large Australian squid, cleaned 1kg baby potatoes, scrubbed 50g butter, cubed olive oil for brushing fresh lime to serve 1 teaspoon chilli flakes 2 tablespoons sea salt SALSA VERDE 2 cups parsley leaves 2 cups basil leaves 2 cups mint leaves + extra leaves to serve 2 tablespoons finely grated lemon zest 1 tablespoon baby capers 1 cup olive oil ¼ cup red wine vinegar Method 1. For the salsa verde: toss all the ingredients into a small food processor, season and blitz. 2. Drop the potatoes into a large pot of salted boiling water for 8-10 minutes. Drain and place into a serving bowl, top with a few cubes of butter, and once cool toss with a little of the salsa verde. 3. Preheat the barbecue to a high heat, give your squid a little brush of olive oil and sprinkle with sea salt. Grill the squid and tentacles for 3 minutes each side. 4. To finish slice the squid into rings, drizzle with salsa verde and sprinkle with chilli flakes and sea salt. Serve with fresh lime, mint and the baby potato salad.

Recipe courtesy of Australian Pork Serves 4 | 30 minutes Ingredients 500g thin pork loin steaks (see tips) 2 tablespoons peanut or vegetable oil 1 red onion, peeled, halved and cut into 1cm wedges 2 garlic cloves, finely chopped 1 red capsicum, deseeded and cut into 2-3cm pieces 1 ¼ cups sliced fresh pineapple pieces (see tips for canned pineapple) 240g bottle sweet and sour sauce (see tips) Sliced green onions and steamed rice, to serve Method Pat pork dry with paper towel. Cut pork into 1 cm-thick strips Heat a wok over high heat. Swirl the oil around the wok. Stir-fry pork, in batches, for 2 minutes or until golden and almost cooked through. Transfer each batch to a plate. Add onion, garlic and capsicum to wok. Stir fry for 3 minutes or until vegetables just soften. Add pineapple to wok. Stir-fry for 1 minute. Add sweet and sour sauce. Bring to the boil and simmer for 2 minutes. Toss through pork. Cook for 1-2 minutes until the sauce is bubbling. Serve with sliced green onions and steamed rice.

Barossa Fresh is proud to offer our community the best quality products at the best prices. We’ve done our research, and are confident that we are just as affordable, if not more, than other local independent and major supermarkets. *Total average based on regular pricing from three major supermarkets in the Gawler area and three small supermarkets in the Barossa area on 1 November 2023 Our comparison shopping baskets included the following essential grocery and household items: Wonder Wholemeal Sliced Bread 700g San Remo Thin Spaghetti 500g Weet-Bix 575g Paul’s Smarter White Milk 2L Leggos Napoletana Pasta Sauce 500g Moccona Classic Coffee 400g Lipton Black Tea 100 Pack Vegemite 150g SPC Baked Beans in Rich Tomato Sauce 425g Cadbury Diary Milk Chocolate Block 180g Golden Circle Orange Juice 2L Sorbent Thick & Large Tissues 95 sheets Colgate Total Original Toothpaste 115g Radiant Whites or Colour Laundry Powder 2kg Ajax Hospital Grade Disinfectant Spray 500ml Kleenex Complete Clean Toilet Tissue 9 Pack My Dog 100g

We're pleased to offer extended trading hours in the lead up to Christmas for your shopping convenience! Usual trading hours resume Tuesday 2 January.

Recipe courtesy of A Better Choice Serves 4 | 30 minutes Ingredients 2 tsp Ground Coriander 2 tsp Fennel Seeds 1 Red Chilli, thinly sliced 2 Garlic Cloves, crushed ½ Cup Olive Oil + 3 tbsp Salt and Pepper, to taste 1 ½ Cups Red Lentils 2 Bunches Baby Broccoli ½ Lemon, thinly sliced and seeded 200g Feta, crumbled Method 1. Preheat the oven to 200°C. Line a baking tray with baking paper. 2. In a large frypan, add coriander, fennel seeds, chilli, garlic and ½ cup oil. Set over a medium heat and cook, shaking pan occasionally, until the garlic is golden brown and the chilli slices have shrivelled slightly. Season spiced oil lightly with salt and transfer to a small bowl. 3. In a large pot, cook lentils in simmering salted water until tender but still firm. Drain and transfer to a medium bowl. 4. While the lentils are cooking, add the baby broccoli and lemon to the lined tray and toss with the remaining 3 tbsp olive oil and salt. Roast until the baby broccoli is charred in spots and the lemon has softened. Toss halfway through cook time. 5. Pour half the reserved spiced oil over the warm lentils, then divide lentils among bowls and top with baby broccoli, lemon, and feta, dressing with any remaining spiced oil.

Recipe courtesy of Australian Pork Serves 4 | 30 minutes Ingredients 500g pork sausages (of your choice, see tip) 150g Australian rindless streaky bacon rashers, chopped 3 eggs 300mls light thickened cream 1 cup finely grated parmesan, plus extra to serve 1 ½ tablespoons olive oil 400g dried spaghetti 120g baby spinach leaves Method Cut sausage casings open and roll the sausage filing into small (about 2cm wide) meatballs. Place onto a plate. Whisk eggs, cream and parmesan in a large jug. Set aside. Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add bacon and cook, stirring often, for 3-4 minutes until crisp and golden. Transfer to a plate to cool. Heat remaining 1 tablespoon oil in the pan over medium heat. Add sausage meatballs. Cook, tossing occasionally, for 10 minutes until browned and cooked through. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions until just tender. Drain and return to saucepan. Add egg mixture, sausage meatballs and spinach to the hot pasta tossing quickly to cook the eggs. Season with salt and pepper to taste. Serve immediately, topped with bacon and sprinkled with extra parmesan cheese

Once considered an American tradition, celebrating Halloween and going trick-or-treating is quickly growing in popularity in Australia. Whether you’re a seasoned scarer or the new ghoul on the block we’ve put together a few tips to help you and your family have a great Halloween. For trick-or-treaters: Dress up – your costume doesn’t have to be worthy of a Hollywood horror movie but putting in a little effort will go a long way in adding to the experience Be polite – take just one treat and be sure to say ‘thank you’ (ps – if a house does not have any decorations up, it’s usually a clear sign they are not participating so keep moving to the next house) Stay safe – be sure to stick with your group, and never enter the home of someone you don’t know For those at home: Decorate – if you are happy to have trick-or-treaters knock on your door be sure to have some decorations up to indicate this (even just a couple of balloons will do!) Be ready – have plenty of small wrapped sweets on hand – Cadbury Favourites or Chupa Chups are a great option Fair and scare – while it’s great to get into the spirit of the occasion, keep theatrics (costumes, ‘tricks’ and decos etc) G rated so as to not seriously frighten children Shop our Halloween picks in-store or online at barossafresh.com.au A. Nature’s Delight Spooky Mix 900g – $12.50 ea* B. Chupa Chups Best of 8 Pack or Fizzy Drink Flavours 6 Pack – $2.00 ea SAVE up 75c* C. Cadbury Favourites 340g-352g – $8.00 ea SAVE $8.00* D. Smith’s Snack Mix 18-20 Pack – $8.90 ea WAS $9.00* E. Assorted Halloween Buckets – $2.00 ea* Or join us for our family-friendly Trick or Treat Trail on Tuesday 31 October from 3pm-5pm…. ….scare you there! *Pricing applies from 25/10/23-31/10/23

Recipe courtesy of Great Australian Seafood Serves 2 | 30 minutes Ingredients 150g Tassal hot smoked salmon, broken into small chunks 1 tbsp rice wine vinegar 1 tsp brown sugar 2 tbsp soy sauce 3 eggs, beaten 2 tbsp peanut oil ½ onion finely diced 5cm piece fresh ginger, grated 2 cloves garlic crushed 1 red pepper, diced 2 cups cooked rice (rice needs to be cooked the day prior) 1/2 cup frozen peas 2 green onions, finely sliced and extra for garnish Coriander sprigs or parsley for garnish Method Combine rice wine, brown sugar and soy sauce in a small bowl and set aside. Heat ½ tablespoon peanut oil in a wok or skillet over medium heat and spread eggs in a thin layer. Cook for 1-2 minutes on each side. Remove from heat and allow to cool. Roll up and slice into thin strips. Add the rest of the peanut oil to the wok/skillet. Sauté the onion for 1-2 minutes. Add ginger, garlic, red pepper cook for another 2 minutes. Stir in the rice, green onions and peas and cook for 2 more minutes. Mix through the soy, rice wine and brown sugar. Gently fold in the salmon and egg. Warm through. Serve scattered with herbs and shredded green onions.