Barossa Nut Co

23/08/2026

The perfect gift for any occasion...

Bring a little Barossa Nut Co. style into your kitchen with our beautifully crafted Artisan Canvas Apron.

Made for people who appreciate good food, good craftsmanship and getting a little flour on their hands.

🌰 SHOP:
⭐️ Instore Gathered Hahndorf
🖥️ https://barossanutco.myshopify.com

19/08/2026

Just straight up good stuff.

🌰 SHOP:
https://barossanutco.myshopify.com


Gathered

02/08/2026

29/07/2026

🚨 For all our Copper Coast customers — your favourite Barossa Nut Co. nuts are now available in store at Yorkes Meat and Smallgoods in Kadina!
Pop in today and grab a bag… or two! 🥜✨

27/07/2026

Highlight from Moonta Queen Square Markets was catching up for a chat with top guy and chef Callum from Sprout Cooking School Callum's Kitchen Pantry on Prospect and learning how to make his delicious Prawn Laksa!

05/07/2026

🔔Recipe incoming…
Our nuts aren’t just made for snacking straight from the bag… they’re the ultimate dessert upgrade!
We’re currently obsessed with our Toasted Caramel Almonds — chopped & scattered over our White Choc & Raspberry Ripple Cheesecake + a scoop of vanilla bean ice cream 🤌
Trust us… this one’s a crowd-pleaser every time.
Want the recipe? Keep scrolling 👇 Dinner party dessert = sorted.

🍰 White Choc & Raspberry Ripple Cheesecake
Ingredients
* 250g shortbread biscuits
* 100g granita biscuits
* 125g butter, melted
* 1 cup frozen raspberries
* 2 tsp lemon juice
* ½ cup caster sugar
* 750g cream cheese, softened
* 2 eggs
* ½ cup sour cream
* 250g white chocolate, melted
* 100g raspberries (extra)
* 50g white chocolate (extra)
* Barossa Nut Co. Toasted Caramel Candied Almonds, chopped.

Method
1. Base: Crush biscuits → mix with butter → press into lined tray → chill 30 mins.
2. Raspberry swirl: Cook raspberries + lemon + 1 tbsp sugar (5 mins) → strain → chill.
3. Filling: Blend cream cheese, eggs, sour cream & remaining sugar → add melted choc → smooth.
4. Assemble: Scatter raspberries + choc on base. Swirl half raspberry mix through filling → pour in → drizzle remaining + swirl. Top with extra raspberries + choc.
5. Bake at 150°C for 45 mins or until just set. Cool in oven (door ajar) 1 hr → chill 2 hrs → slice.

✨ Top with vanilla bean ice cream + chopped Toasted Caramel Candied Nuts for the ultimate finish 😋

06/05/2026

🍰 Buttery shortbread base + gooey maple caramel + toasted pecans = pure market-day bliss. 🤤 See you at the stall this Sunday Moonta 🍁

03/05/2026

🌟 Come & see us there Sunday May 10! 🌟

Callum will be presenting three live cooking demonstrations plus meet‑and‑greet sessions throughout the day. This is your chance to see one of Australia’s most loved chefs up close! Sharing his passion, skills, and food wisdom on the Copper Coast.

Callum is a celebrated chef, TV presenter, cookbook author, and co‑founder of several South Australian food and health ventures, including Sprout Cooking School, Sprout Health Studio, Sprout Training, Dietary Hawk, and hospitality venues like Olive and Roma.

Since first capturing hearts on MasterChef Australia in 2010, Callum has returned to the competition multiple times - winning MasterChef All‑Stars in 2012, reaching the top four in 2020, and finishing as runner‑up in the 2025 Back to Win series. His commitment to local produce, sustainability, and reducing food waste continues to inspire cooks across Australia.

This is an experience you won’t want to miss!

Recipes to be announced shortly 👀

🗓️ EVENT DETAILS
📅 Sunday, 10 May 2026
⏰ 10:30am, 12:00pm & 1:30pm
📍 Moonta Queen Square
💰 FREE entry for everyone!

Callum Hann Moonta Queen Square Markets

30/04/2026

Find online or in store at Gathered SA, Hahndorf

15/04/2026

From the Barossa Valley to ✨
Our handcrafted gourmet nuts are now part of this beautifully curated space celebrating South Australian artisans.

Visit, indulge, and tag us when you find them.