87 items found for ""
- Barossa Valley Chocolate Company
The Barossa Valley Chocolate Company is the vision of Chris Day of Food And Beverage Australia Limited (FABAL) and his wife, Sandy. They have created a family-friendly place to gather and share good food and wine. Their artisanal chocolate products are crafted on-site in Tanunda using high quality sustainably-sourced Belgian milk, dark, white and ruby chocolate and specialising in single origin chocolate from Tanzania, Ecuador, Ghana, Mexico, Venezuala and Australia's only locally grown chocolate from Daintree, QLD. Barossa Fresh is proud to stock a range of Barossa Valley Chocolate Company's block, bar and bag chocolate products.
- Barossa Valley Ice Cream Company
Julie Donnellan, in partnership with Les Williams, created the Barossa Valley Ice Cream Company sourcing the best ingredients possible from local producers, including cream from Jersey Fresh in Greenock. Barossa Valley Ice Cream Company craft their ice cream on whole food principles, using minimal preservatives or additives, from their factory premise in Tanunda. Barossa Fresh is proud to stock Barossa Valley Ice Cream Company's dixie cups in a variety of flavours, including dairy-free sorbets.
- Bean Addiction Artisan Coffee Roasters
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.
- Hutton Vale Farm
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.
- Sunrise Bakery
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.
- Torzi Matthews
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.
- Wiech's Barossa Valley Egg Noodles
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.
- Zimmy's Barossa Valley Produce
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.
- Easy Sweet & Sour Pork
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.
- Marinated Lentils with Baby Broc & Feta
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.
- Linke's Bakehouse
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.
- Pork Sausage Meatball & Spinach Carbonara
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