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, 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.

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.

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.

Recipe courtesy of Steggles Serves 4 | 30 mins Ingredients 400g chicken thigh fillets, cut into 4cm pieces 1 small red onion, chopped 4 cloves garlic 2 teaspoons grated ginger 1 lime, rind finely grated, juiced 1 teaspoon group turmeric 2 teaspoons mild curry powder 3 teaspoons fish sauce 1-2 small red chillies, deseeded & chopped 1/3 chopped coriander stems, plus leaves to garnish 1/4 cup peanut oil, plus extra 2 teaspoons 400ml can coconut milk 1 carrot peeled and sliced 100g green beans, ends trimmed, halved 1 small red capsicum, chopped 100g broccoli, cut into small florets 2/3 cup bean sprouts 2 tablespoons shredded coconut, toasted 3 cups cooked long-grain white rice to serve Method 1. Process onion, garlic, ginger, turmeric powder, curry powder, fish sauce, chilli sauce, coriander stems and 1⁄3 cup of peanut oil until a smooth paste forms. 2. Heat extra 2 teaspoons of peanut oil in a large deep frying pan over medium-high heat. Add curry paste and cook, stirring for 2 minutes or until fragrant. Add the coconut milk and curry sauce and bring to the boil. Reduce heat to medium. 3. Add the chicken and carrot to curry mixture and simmer for 4 minutes. 4. Add the beans and simmer for 3 minutes. 5. Add the capsicum and broccoli and simmer for a further 4 minutes or until the chicken is cooked through and vegetables are just tender. Remove from heat. Stir through the lime juice. 6. Top chicken curry with bean sprouts, toasted coconut and coriander sprigs. Serve chicken curry with rice.

Recipe courtesy of Australian Lamb Serves 4 | 70 mins Ingredients 500gm lamb mince 1 tbsp olive oil 2 Small eggplants, thinly sliced 1 brown onion, finely chopped 1 red capsicum, diced 1 tsp ground cinnamon 1 tsp cumin seeds 1 ½ tbsp oregano leaves, finely chopped + extra leaves, to serve 400g can diced tomatoes 40g baby spinach, roughly chopped 2 free-range eggs 1 cup (250ml) Greek yoghurt 1 tbsp tahini 20gm parmesan cheese, finely grated 1tsp black sesame seed Garden salad, to serve Method Preheat to oven to 180°C (160° fan-forced). Lightly spray eggplant with olive oil spray. Preheat a large char-grill pan over high heat. Working in batches, grill eggplant slices for 30 seconds on each side or until both sides have char marks. Set aside on a plate. Heat olive oil in a large non-stick frying pan over medium-high heat and cook onion and capsicum for 2-3 minutes or until softened. Add mince and cook, stirring for 4-5 minutes or until meat is browned. Add cinnamon, cumin, oregano and tomatoes and cook for 10 minutes. Stir through baby spinach. Season. Whisk together eggs, yoghurt and tahini until smooth. Season and stir to combine. To assemble, divide half the eggplant between four 1 ½ cup (375ml) cup capacity oven proof dishes, top with half the lamb mixture then repeat the layering process. Gently spoon the yoghurt mixture over the lamb, smoothing it with the back of a spoon. Sprinkle with parmesan and sesame seeds. Bake for 30 minutes or until top is golden brown. Serve lamb moussaka pots with garden salad.

Recipe courtesy of A Better Choice Serves 4 | 60 mins Ingredients 3 KANZI® apples, sliced into wedges 1 1/2 leeks, thinly sliced 1/2 large fennel bulb, thinly sliced 6 chicken thighs, sliced in half 3/4 cup dry white wine 1 tbsp fresh thyme leaves Olive oil for cooking Salt and pepper to taste Method Add the thinly sliced leeks and a good drizzle of olive oil to a large braising pan or frypan (cast iron is ideal). Sauté over medium heat while stirring to prevent the leeks from burning. Once they have softened, add the thinly sliced fennel and stir through for a further 5-8 minutes. Remove from the pan and set aside. Add another good drizzle of olive oil to the pan (without cleaning it), followed by the chicken thighs sliced in half. Lightly brown on each side, remove from the pan and set aside. Add the sliced apples to the same pan along with the white wine and fresh thyme leaves. Scrape the bottom of the pan to loosen the flavours from the chicken browning Allow to simmer for 5 minutes then add the chicken, leek and fennel back into the pan. Place the lid on and turn down the heat to a low to medium simmer for 30-40 minutes, gently stirring and scraping the base every 10 minutes – add a little water if it becomes too dry. Season with salt and pepper and serve hot on its own or with a side of mashed potatoes.

Recipe courtesy of A Better Choice Serves 4 | 30 mins Ingredients 2 tbsp olive oil + extra to drizzle 1 leek, diced 2 celery sticks finely chopped 4 clove garlic 2 heads broccoli, chopped Zest 1 lemon 5 cups Vegetable Stock 2 cup frozen peas 200g Baby Spinach 1/2 cup (140g) Greek-style yoghurt Large handful coriander leaves 1 large red chili, finely sliced Toasted naan, to serve Method Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, garlic and broccoli with a good pinch of salt and cook, stirring, for 5 mins or until vegetables soften then add the lemon zest and stir through. Add the stock and stir to combine then cover with a lid and cook for 10 mins or until the vegetables are tender, adding the peas and spinach, stir through and remove from the heat. Carefully blend the soup until smooth and adjust the seasoning to taste. To serve, ladle the soup into serving bowls. Drizzle with a little olive oil, spoon over the yoghurt and sprinkle with the coriander and chilli. Serve with toasted naan bread.

Recipe courtesy of Australian Beef Serves 4 | 85 mins Ingredients 500g lean beef mince 1 tbsp olive oil 2 cloves garlic, crushed 1 brown onion, finely chopped 1 large carrot, finely diced 1 celery stalk, finely diced 1 small eggplant, diced into 1cm pieces 750ml tomato passata ½ cup frozen peas 350g sweet potato, peeled, thinly sliced ¼ cup finely grated parmesan + extra shaved parmesan, to serve ¼ cup small basil leaves Baby rocket, to serve Method 1. Preheat the oven to 190°C (170°C fan-forced). Heat oil in a large non-stick frypan over medium-high heat. Cook garlic for 1 minute, then add onion, carrot, celery and eggplant. 2. Cook for 5 minutes or until onion has softened. Add mince and cook for 5 minutes until browned. 3. Stir in the passata. Reduce heat, cover and simmer the beef mixture for 10 minutes until thickened. Season. 4. Spoon the beef mixture into a lightly oiled baking dish (1.5L capacity). Arrange sweet potato slices over the mince mixture. Cook, covered with foil, for about 30-35 minutes or until potato is tender. 5. Preheat oven to grill. Sprinkle sweet potato with parmesan, and grill for 3 to 4 minutes, or until golden and melted. Sprinkle with shaved parmesan and basil and serve with baby rocket leaves.

If the current cost-of-living has you questioning your meal planning and meat choices, consider these budget-friendly cuts of beef to make your money stretch further, without compromising on flavour or quality – prepared fresh, in-house by our team of qualified Butchers. Silverside Named after the silver wall of connective tissue that sits on the side and is removed before cooking, this cut needs a gentle, moist cooking method. No slow-cooker required, simply pop in a large pot filled with plenty of water, bring to the boil on the stove-top then simmer (about an hour per kilogram) until tender! Buy Now Chuck steak Popular for its balance of meat and fat, the texture of this cut is perfect for hearty curries and stews. Slow cooking will bring out its full, savory flavour. Buy Now Oyster blade steak The ideal choice for a flavoursome stir-fry as this cut easily absorbs flavour. Simply slice along the gristle line into uniform strips and marinate for an hour or two before stir-frying to bring out the full flavour and tenderness. Buy Now Rump Roast Lean and economical, this cut is ideal for feeding a crowd. Season, seal in a non-stick fry pan at a high heat until browned all over then roast in the oven (about 50 minutes per kilogram). To serve, slice thinly against the grain to maximise tenderness. Buy Now Mince Beef mince is a versatile classic, which freezes well for up to three months. While premium-grade lean mince is the healthiest due to its lower fat content, the more budget-friendly regular grade is a versatile choice – simply spoon off the fat as you brown in the frying pan. Buy Now

We’re celebrating inspiring moments on and off the field with Cadbury. Stories of team spirit, leadership, courage, purpose, respect, inspiration, mateship and sportsmanship are depicted through Cadbury’s new ‘A cheer and a half’ packs. There are ten limited edition packs to collect featuring Australian sporting icons such as Adam Goodes, Daisy Pearce, Ash Barty, Mark Taylor, Cedric Dubler, Simon Clarke and Sam Bloom plus teams the Wallabies and the Matildas. Purchase specially marked packs for your chance to win! Spend $10 on ANY Cadbury product to enter the draw to win $500 for your local club (Nuriootpa Rover Football Club) and $500 for you. PLUS If you purchase any two Cadbury blocks in a single transaction you can enter the draw to win one of five weekly prizes of a football, soccer ball or basketball plus be in the running to win one of three $500 Barossa Sportspower gift cards.

Why go dry this July? Here are our top five reasons to take a break from the booze: Better sleep – alcohol consumption before bed disrupts the body’s restorative processes and can be a cause of poor sleep quality. Weight loss – one full-strength beer contains around 550 kilojoules and as the recommended average adult in-take is 8700 kilojoules a day, a few drinks can quickly add up. Additionally, as the body is designed to metabolise alcohol as quickly as possible, it means processing other things such as fats and sugars aren’t prioritised and therefore more likely to be stored as body fat. Improved mental health – although it may initially provide a feeling of relaxation, alcohol is actually a depressant and can trigger or worsen symptoms of anxiety. Healthier skin – alcohol dehydrates the skin, can cause small blood vessels to widen which can lead to broken capillaries on the face and increases inflammation. Save money – the average household will save just over $1660 a year by reducing their alcohol consumption! Bonus: you can donate the money you save to the Dry July Foundation! Going dry doesn’t mean the end of Friday knock-off drinks, or Saturday evening cocktails though! There is a huge range of non-alcoholic beverages now available, which don’t even require a special trip to the bottlo – you can pick up a 0% alcohol six-pack of beer, artisan alcohol-free spirits or wine at Barossa Fresh when you do your grocery shopping in-store or online. If you’re not sure where to get started when it comes to alcohol-free beverages, try our top picks: Jacob's Creek Unvined Wines Coopers Ultra Light Beer 23rd Street Signature G&T