We love cooking with fresh, local market ingredients and thought what better way to celebrate all that is in season than with some seasonal recipes! With each new season we will launch 3 new recipes for you to try at home. We hope you enjoy getting creative in the kitchen. Please share your creations with us on Instagram using #barossafarmersmarket. 

If you would like a paper copy of our recipes, recipe cards are available from the market’s information booth.

Summer Recipes


For the sorbet:

  • 100g caster sugar
  • 1 lemon (peel & juice)
  • 1 bay leaf
  • 600g fresh cherries
  • 100ml water
  • 75ml cherry liquor
  • 1/2 tsp vanilla extract
  • For the cherry sauce:

    • 250g fresh cherries
    • 150ml water
    • 75g caster sugar
    • 50ml cherry liquor

    To serve:

    • Mint leaves
    • Thick cream
    • Grated dark chocolate


    Place the sugar, bay leaf and peel from half of the lemon into a pan with the water and warm on a low heat until the sugar is dissolved. When dissolved, remove the syrup from the heat and set aside to allow the flavours to infuse.

    Remove the stones from the cherries.

    Now remove the lemon peel and bay leaf from the syrup. Place the pitted cherries and the syrup into a food processor and blend until smooth. Add 1 tsp of lemon juice, the cherry liquor and vanilla extract and blitz until absorbed.

    Place cherry mixture into an ice cream machine and churn until it is thick and glossy, then place in a container and freeze overnight.

    Cherry sauce:

    Remove the stones from the remaining cherries.

    Place the pitted cherries, sugar and water into a heavy-based saucepan and cook over a high heat until the fruit breaks down and thickens.

    Blend the cherry mix until smooth, then leave to cool. Refrigerate until needed.

    Serve two scoops of sorbet with a drizzle of sauce, topped with thick cream, a mint leaf, and a sprinkling of dark chocolate.


    For the meringue:

    • 5 large egg whites
    • 350g caster sugar
    • 1/2 tsp vinegar
    • 1 tbsp cornflour

    To decorate:

    • 5 fresh peaches
    • 600ml thickened cream
    • 2 tsp vanilla extract
    • fresh mint or rosemary
    • 20g toasted, flaked almonds


    Preheat oven to 100 degrees C.

    Line a baking tray with baking paper and mark out 5 x 5cm circles.

    Beat egg whites with an electric mixer until soft peaks form.

    Gradually add the sugar, a dessert spoon at a time. When all combined add cornflour and vinegar.

    Spread meringue mix onto marked circles on baking tray.

    Use a palette knife or spoon to shape the sides of the meringue upwards for a traditional pavlova shape.

    Bake in over for about 1 1/2r, until dry. Switch off the oven and leave the pavlova to cool in the oven with the door slightly open for 1 hour.

    Whip the cream until soft peaks form. Stir in the vanilla.

    Remove the stones from the peaches and slice thinly.

    Spoon the cream onto the pavlova and top with peach slices. Sprinkle with toasted almond flakes and garnish with a sprig of fresh mint or rosemary. Serve immediately.


    • 4 whole sweetcorn
    • 200g feta cheese
    • 1 tsp chilli flakes
    • 6 mint leaves, chopped
    • chopped corriander
    • a drizzle of olive oil


    Place a large pan of water on the stove and bring to the boil.

    Heat up a BBQ to a medium heat.

    Peel the sweetcorn then place it into the pan of boiling water and cook for 5 mins.

    Remove corn from pan and pat dry with a paper towel.

    Place the sweetcorn on the BBQ and cook for 6 minutes, turning the corn every 2 mins so it is evenly cooked.

    Remove from the heat.

    Crumble the feta cheese onto a plate.

    Drizzle the sweetcorn with olive oil,

    Roll the corn in the feta cheese and place on a platter.

    Sprinkle the sweetcorn with chilli flakes, chopped coriander and mint and serve immediately.

    Autumn Recipes


    • 2kg Abelsway Farm Chicken 
    • 2 lemon’s
    • 2 garlic bulbs
    • 4 sprigs of tarragon
    • 4 sprigs of rosemary
    • 4 sprigs of thyme
    • 75ml extra virgin oil
    • 100ml Riesling
    • salt and pepper


    Preheat oven to 200 degrees C.

    Put the chicken in a large rectangular roasting tray.

    Cut the lemons in half and stuff one half into the chicken. Then cut the garlic bulb across the center and stuff half into the chicken with the rosemary, tarragon and thyme.

    Place the remaining halves of lemon and garlic into the roasting tray, sliced side up.

    Pour the olive oil over the chicken, then the Riesling and season with salt and pepper.

    Roast in an oven for two hours. Every 30 minutes, spoon the juices from the roasting tray over the chicken, lemon’s and garlic.

    When the chicken is cooked, remove it from the oven and allow it to rest for 20 minutes.

    Serve with new potatoes and seasonal vegetables for a perfect Sunday lunch.


    • 250g Wiechs Barossa Valley Egg Noodles
    • 700g zucchini
    • 1 clove of garlic
    • 1 lemon (juice only)
    • 35g parmessan
    • 4 sprigs of mint
    • 15 leaves of basil
    • 2tbsp olive oil
    • 250g ricotta cheese


    Fill a large pan with water, add a little salt, and bring the water to boiling temperature.

    Cut the zucchini into 1cm dice, chop the garlic, grate the parmesan, chop the mint and basil, and set aside.

    When the pan of water is boiling, add the pasta and cook for 5 minutes.

    At the same time, heat a large frying pan, and add the olive oil. Turn the heat low, add the zucchini, and toss in the oil. Cook gently for 2 minutes, then add the garlic and cook for 2 minutes, stirring all the time. Add half the lemon juice, stir well, and remove from the heat.

    Drain the pasta, keeping 1 cup of the cooking water. Place the pasta into the pan with the zucchini, add the parmesan and remove from the heat. Add the retained pasta cooking water, lemon juice, mint and basil and stir gently until the cheese has melted and the sauce is glossy and smooth.

    Gently fold in half of the ricotta and spoon it into bowls.

    Serve with black pepper and a spoon full of ricotta crumbled over the top.


    • 5 figs
    • 60g plain flour
    • 1/2 tsp cinnamon
    • 1 lemon (zest only)
    • 1 tsp baking powder
    • 180g ground almonds
    • 100g fine polenta
    • 160g butter
    • 140g sugar
    • 2 eggs


    Preheat oven to 180 degrees C.

    Prepare the figs by removing the stalk, then cut them in half and place them cut-side down into a 1kg loaf tin in 2 rows.

    Make the caramel – place the water and sugar into a non-stick pan and heat until the water evaporates and the sugar turns golden brown. Remove the pan from the heat and add the butter, stirring until the caramel forms a smooth consistency—pour the caramel over the figs.

    Make the cake by mixing all the dry ingredients. Beat the butter and sugar with an electric whisk until light and fluffy. Add the eggs, one at a time. Add the dry ingredients and mix well until combined.

    Spoon the cake mixture into the loaf tin to completely cover the figs in the caramel. Bake for one hour, until cooked.

    Leave the cool, then top with vanilla icing and fresh figs, serve with Jersey Fresh thick double cream!

    Winter Recipes


    • 2kg leg of pork 
    • 1/2 leek
    • 3 tbsp olive oil
    • 40g walnuts
    • 90g dried apricots
    • 1/2 tsp ground cinnamon
    • 100ml cider vinegar
    • 50ml vegetable stock
    • 20g fresh breadcrumbs
    • 1 whole fennel
    • 1 onion
    • 3 garlic cloves
    • salt and pepper


    Preheat the oven to 150 degrees.

    Finely chop the leek, add olive oil to a pan, and cook until soft but not browned. Slice the fennel and onion into thin slices. Peel and chop the garlic and add to the fennel and onion. Set aside.

    Remove from the heat and add the cinnamon, walnuts, breadcrumbs, dried apricots and half of the vinegar. Mix well and season.

    Cut a slice into the underside of the pork leg and fill with the stuffing mix. Using string, tie the pork leg so the stuffing is inside the pork joint.

    Add 2 tbsp olive oil to a large pan and heat. Cook the fennel, onion and garlic for 5 minutes until soft but not browned. Remove from the pan and place in an oven-proof dish. Add the pork to the hot pan, fat side down, in the oil and seal so the skin is brown. Turn over and brown the other side.

    When browned, place the pork on top of the fennel and onions in the oven-proof dish. Pour the remaining vinegar and vegetable stock into the oven-proof dish, and cover with a lid. Cook at 150oC for 2 hours.

    Remove the lid from the oven-proof dish and sprinkle sea salt over the pork skin. Place the dish back in the oven, without the lid and increase the temperature to 200 C. After 30 minutes, remove from the oven and allow to rest for 10 minutes.

    Serve the pork on a bed of fennel, onion and garlic with buttery mashed potatoes and steamed greens!


    • 1, 1-2kg pumpkin
    • 6 tbsp olive oil
    • 2 tsp chilli flakes
    • 20 sage leaves
    • 150g goats cheese
    • Salt & pepper


    Preheat the oven to 200 degrees C.

    Wash the pumpkin. Cut in half, top to bottom, remove the seeds and set aside.

    Slice the pumpkin from top to bottom to have crescent-shaped slices. Place the pumpkin slices onto a large flat baking tray, drizzle with half the olive oil, and season with salt and pepper. Roast in the oven for 20 minutes.

    Remove the pumpkin from the oven and add the sage leaves, chilli flakes and pumpkin seeds to the roasting tray. Drizzle with remaining olive oil and roast in the oven for 20 minutes.

    Remove the roasting tray from the oven when the squash is tender and browned.

    Place the pumpkin slices onto a serving platter and scatter with the seeds, chunks of goats cheese and crispy sage leaves. Serve immediately.


    • 2kg leg of lamb
    • 1 garlic bulb
    • 3 garlic cloves
    • 2 tbsp olive oil
    • 2 tbsp dried oregano
    • 1 tbsp fresh thyme
    • 300ml Riesling
    • 300ml water
    • 1kg potatoes
    • 1 lemon
    • 5 bay leaves
    • Sea salt


    Preheat the oven to 240 degrees C.

    Place the leg of lamb in a large roasting tray.

    Add the garlic cloves, a pinch of sea salt, olive oil, the thyme, and half of the oregano in a food processor or pestle and mortar. Mix to a paste. Rub the paste over the leg of lamb, so it is well coated.

    Place the lamb in the oven and cook for 20 minutes.

    Remove the lamb from the oven and reduce the oven temperature to 150 degrees C. Pour the wine and water into the roasting tray.

    Break the garlic bulb up so you have lots of individual cloves of garlic, and add to the roasting tray. Cut the lemon into wedges and add to the roasting tray. Chop the potatoes into large chunks and add to the roasting tray. Add the remaining oregano and bay leaves and toss in the cooking juices. Cover the roasting tray with a lid or foil and return to the oven. Cook for 4hours.

    Remove the roasting tray from the oven. Place the lamb onto a warm plate and allow it to rest. Return the roasting tray with the potatoes, garlic and herbs to the oven and cook at 180 degrees C for 40 minutes until they are brown and crispy.

    Serve the lamb with fresh winter greens, crisp new potatoes, and the roasting tray’s juices.

    The Whole Chook Demo. Recipes – by Mark McNamara

    Chicken Soup with Wiechs Noodles


    • 1  chicken carcass

    • 1 carrot

    • 1 stick celery

    • 2 onions

    • 1 bay leaf

    • 6 peppercorns

    • 2ltr water

    • 2 sprigs thyme


    Place all other ingredients in a pressure cooker, Close and seal vessel, bring to pressure and cook following safety instructions for 30 minutes. (can be simmered in a regular pot but will need to cook for 2-3 hours on very low)

    After cooking time is complete, follow your appliances safety procedures to reduce pressure and only open when fully depressurised.

    Strain through a fine filter, allow to settle for 10 minutes and remove as much fat as possible from the surface and reserve for later use (see below)

    Pluck some shreds of chicken from the bones for soup garnish

    Chicken, Pumpkin & Potato Curry (mild)


    • 2 tblsp Carmella’s Malaysian Curry Powder
    • 2 tsp salt
    • lime/lemon – juice of
    • 75ml vegetable oil
    • 8 – 12 whole baby potatoes
    • 2 sprigs curry leaves
    • 1 stick cinnamon
    • 2 whole cloves
    • 1 piece star anise
    • onions – sliced
    • 2 cloves garlic – crushed
    • 4cm piece ginger – grated
    • 2 stalks lemongrass – chopped
    • lime leaves – shredded
    • 1 teaspoon fish sauce
    • 200ml coconut milk
    • 700ml water
    • ½ tblsp sugar
    • ½ small butternut pumpkin


    Toss chicken pieces in the curry powder, salt, turmeric and lime juice.

    Heat oil in a frying pan and fry the potatoes, until lightly browned. Remove from the pan and set aside.

    In the same pan fry the curry leaves and whole spices. When browned, add the onions and cook gently until lightly golden.

    Add ginger, garlic, lemongrass, lime leaves and onions to the pan. Fry them until fragrant and richly golden and the oil is starting to split out.

    Add the chicken pieces to the pan along with the sugar, coconut milk and water and bring to a simmer.

    Return the potatoes to the pan. Add the pumpkin and simmer until all ingredients are tender and the sauce has thickened

    Check seasoning, add a little more lemon juice salt and sugar to taste, transfer to a serving dish and sprinkle with fresh Coriander and fried shallots to garnish

    Chicken, Katsu and Kohlrabi Slaw


    • 2 Chicken breasts
    • ½ cup seasoned flour
    • 2 eggs – beaten
    • 1 cup panko crumbs
    • 1 tsp mustard
    • 1 tblsp Domain Day white balsamic
    • ½ cup Collett & Miels Fathers Favourite Sauce
    • 100ml Barossa Gold olive oil
    • 50g butter1 recipe   Kohlrabi slaw (following recipe)
    • 2 tblsp   Kewpie mayo


    Slice the chicken breasts into thin slices and flatten slightly, dredge through seasoned flour, then beaten egg and finely the panko crumbs.

    Mix the mustard with the vinegar and Fathers Favourite Sauce and set aside.

    In a heavy pan, heat the oil and add the chicken. Fry the chicken until lightly golden then turn the chicken and repeat until golden on both sides. Then add the butter to the pan and turn the pieces well then remove from the pan

    Place the chicken katsu on the kohlrabi slaw and drizzle with the brown sauce and kewpie

    Kohlrabi Slaw


    • 2 heads kohlrabi – peeled and shredded
    • 1 tsp salt
    • ½ red onion – finely chopped
    • 1 carrot – finely shredded
    • 1 tblsp parsley – chopped
    • 2 tblsp white balsamic vinegar
    • 1 tsp sesame oil
    • 2 tsp toasted sesame seed


    Mix the salt with the shredded kohlrabi, kneed well and let it sit for 20 minutes, squeeze the kohlrabi to remove any excess water and place the drained kohlrabi in a bowl.

    Add the onion carrot and parsley and mix well. Add the vinegar and sesame oil and toss together. Check the seasoning, adding salt and pepper if needed. Stir in sesame seeds and serve as above.

    Rote Grütze

    Provided by Those Barossa Girls


    • 1kg bunches of late-picked shiraz grapes, washed
    • 3 slices lemon, skin included
    • 1 cinnamon stick
    • 2 whole cloves
    • 1/4 cup sugar
    • 4 tablespoons Sago or Tapioca pearls


    Pull the berries from the grape bunches, place in a saucepan with the lemon slices, cinnamon and cloves.  Boil for ten minutes, then allow to sit for 45 minutes for skins to infuse colour; the juice should be a rich dark colour, like red wine. Strain through a sieve, squeezing as much juice as possible.

    Return the juice to the saucepan with the sugar then sprinkle the sago/tapioca pearls over the top.  Allow to sit for several hours, or overnight.

    Bring to a gentle boil, stirring gently for 15 minutes, or until the mixture thickens and the sago is clear.

    Pour the Rote Grütze into a bowl and allow to set in the fridge.

    Serve warm or cold with lashings of Jersey Fresh cream.

    Tip: your supermarket may not have Sago. Tapioca pearls are a perfect substitute

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