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.

Recipe courtesy of Steggles Serves 4 | 40 minutes Ingredients 500g turkey mince 2 teaspoons + 1 tablespoon olive oil 1 small onion, finely chopped 1 teaspoon turmeric 1 teaspoon ground ginger ½ teaspoon cayenne pepper 2 tablespoons parsley 1 bunch kale 3 cloves garlic, sliced 2 tablespoons currants Handful of natural almonds Method 1. Heat the oil in a frying pan over medium high heat. Cook the onion for 2 minutes until soft. Add the turmeric, coriander and cayenne, cook stirring for a further minute. Allow to cool. 2. In a bowl mix together the turkey mince, cooled onion mixture and parsley. Season with salt and pepper. Shape 1 tablespoon of the mixture into a ball, then repeat with remaining mixture. 3. Lightly grease a heated frying pan with olive oil spray. Cook protein balls in batches over medium heat until golden and just cooked through. Or place protein balls on a tray lined with baking paper and lightly oiled. Bake in preheated 190°C oven for 20–25 minutes. 4. For the stir fry, heat the oil in a deep frying pan and add the kale, garlic and currants. Cook for 2 minutes, stir through almonds and serve.

Hot Wheels have rolled into Barossa Fresh! There are 15 exclusive Hot Wheels cars to collect from 4 October to 14 November. Simply spend $60 or more in a single transaction either in-store or online at Barossa Fresh to start collecting. Week 1 & 2 Week 3 & 4 Week 5 & 6 *Minimum spend of $60 required. Qualifying purchase excludes tobacco, gift cards & commission sales such as phone re-charge, dry cleaning & continuity sales.

Recipe courtesy of A Better Choice 40 minutes | serves 4 Ingredients 3 beetroots 1 garlic clove 450g firm tofu 500g Pasta Juice of 1 lemon Olive oil Chilli flakes 1 tbs mixed herbs Salt and pepper Feta, to garnish Basil, to garnish Method Start by removing the stems and skin from the beetroots. Then cut into quarters and boil for 20 minutes or until tender. Drain the beetroot and add them to a blender. Add the tofu, olive oil, salt and pepper, garlic, lemon juice, and herbs. Blend until smooth and creamy. Meanwhile cook the pasta Add your sauce to a pan to warm. Stir through the cooked pasta. Plate and garnish with fresh basil, chilli flakes, and feta.

Established in 1985 by Steve Zimmerman, Zimmy's Barossa Valley Produce uses recipes handed down from his grandparents to craft a range of relishes and condiments. Produced in Tanunda, the Zimmy's range is naturally made without additives or preservatives, using fresh garden produce. Barossa Fresh is proud to stock a range of Zimmy's dill cucumbers, pickled onions, spreads and relishes.

For over 80 years Wiech's Barossa Valley Egg Noodles has been a pantry staple of the region. Established in 1935 by Jacob and Marie Wiech in Tanunda, the business is now operated by Rockford Wines who continue to produce the iconic noodles true to the Wiech's traditional recipe. Barossa Fresh is proud to stock a variety of Wiech's noodles.

Torzi Matthews is a small family-owned business created by husband and wife team Domenic Torzi and Tracy Matthews, driven by a love of food and wine. They source their olives from trees scattered through out the Barossa Valley that are over 140 years old, to produce their quality table olives and olive oils. Barossa Fresh is proud to stock a variety of Torzi Matthews olives and oils.

James and Angie Nagel opened the doors to Sunrise Bakery in 1990, having since grown to four locations (Angaston, Truro, Gawler and Lyndoch) and almost 50 employees. Sunrise Bakery produce a range of traditional bakery favourites and have evolved to meet the tastes of their customers to include began, vegetarian and gluten-free options. Barossa Fresh is proud to stock a range of Sunrise Bakery pastries, cakes and donuts.

Linke's Bakehouse & Pantry has been family owned & operated since 1938, with the third generation of the Linke family now running the business. Linke's are famous for their cakes, pastries, biscuits and breads. Barossa Fresh is proud to stock a range of Linke's breads, rolls, cakes and iconic honey biscuits.

Hutton Vale Farm, first established in 1843 by John Howard Angas, uses sustainable practices working within the seasons to produce award-winning lamb, wool, wine and products which capture the essence of the region's terroir. Barossa Fresh is proud to stock Hutton Vale Farm lamb products in our butchery.

Bean Addiction are a family owned and operated business based in Nuriootpa, crafting premium, drum roasted coffee plus a range of in-house blended teas. Barossa Fresh is proud to stock a range of Bean Addiction coffee beans.