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55 items found for ""

  • Pan-fried Barra with Peas & Asparagus

    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.

  • Lemon & Pepper Chicken Nourish Bowls

    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.

  • Vietnamese Caramelised Pork Mince Stir-fry

    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.

  • Beetroot Salmon Pasta

    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.

  • Lamb Sosaties

    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.

  • Quinoa, Cucumber & Feta Salad

    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.

  • Garlic Prawn Pasta

    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.

  • Spicy Korean Chicken with Cucumber Salad

    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.

  • Barossa Brekkie Puddings

    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.

  • Ultimate Lamb Burger

    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.

  • Support your fellow Aussies!

    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.

  • 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.

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