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This Long Weekend... The Perfect Long Lunch

Whether you’re lazing about with breakfast in bed, firing up the BBQ, planning a picnic, gathering everyone together for a long lunch or putting the final touches on a gorgeous dinner party, Australians know how to do a long weekend!

This Long Weekend, we’ve done the thinking for you and have created the perfect long lunch menu, made with delicious and wholesome foods, that’ll wow your guests.

Here is everything you need to get started and create a Beerenberg feast for your senses.

Sensational Starter

Roasted Beetroot Tart in a Seed Crust

Preparation time – 40 minutes
Cooking time – 1 hour
Serves 6 as an entrée


  • 4 medium size beetroot, tops removed
  • 2 eggs
  • ½ cup cream
  • 1 tsp fish sauce
  • pinch of ground pepper
  • 1 jar Beerenberg Balsamic Beetroot Relish


  • ¾ cup pumpkin seeds
  • ¼ cup black sesame seeds
  • 1/3 cup sunflower seeds
  • 1 egg white, lightly beaten
  • salt to taste


  • 100g soft goat cheese
  • Extra pumpkin seeds, toasted
  • Extra sesame seeds
  • Parsley leaves


  1. Preheat the oven to 180°C. Lightly grease a tart tin 10 x 30 cm with a removable base.
  2. Wrap the beetroot in foil and place in the oven to roast, approximately 30 minutes or till tender. Remove, keep wrapped and cool. Once cool, gently slip the peel off the beetroot and cut into quarters.
  3. While the beetroot cooks, prepare the pastry. Place the seeds into a food processor and process until finely ground.
  4. In a bowl mix the egg whites and salt through the seed crumbs.
  5. Press the mixture into the base and sides of the tart tin. Lay a piece of baking paper over the base and fill with dry beans to blind bake.
  6. Bake for 10 minutes then remove the beans and paper. Return to the oven for a further 5 minutes. Remove from oven and set aside.
  7. In a bowl, whisk together the eggs, cream, fish sauce and pepper.
  8. Gently pour into the tart shell and sit the beetroot wedges into the filling.
  9. Return the tart to the oven and bake for 30 minutes or until the filling is set.
  10. Before serving, brush with the Balsamic Beetroot Relish, tuck small dollops of goats cheese and extra Beetroot Relish between the beetroot then scatter with extra seeds and parsley leaves.

Serve with extra beetroot relish beside.

Mouth-watering Main

Lamb Shoulder braised in Beerenberg Caramelised Onion

Preparation time – 10minutes
Cooking time – 4½ hours
Serves 6


  • 1 lamb shoulder, on the bone (approx 2 kg)
  • 2 medium brown onions cut into wedges
  • 3 cloves garlic, chopped
  • 1 jar Beerenberg Caramelised Onion
  • ¼ cup soy sauce
  • 12 fresh dates halved and stone removed
  • 75 g walnut halves
  • 125 ml freshly squeezed lemon juice
  • 4 tbsp flat leaf parsley, chopped
  • 4 tbsp mint, chopped
  • 3 spring onions, finely sliced
  • 1 lemon, juice and zest
  • ½ cup pomegranate seeds


  1. Preheat the oven to 140°C and line a medium size oven proof roasting pan with baking paper.
  2. Add onions, garlic and lamb shoulder, pour over the Caramelised Onion and soy sauce.
  3. Cover the lamb with baking paper and then foil, seal tightly.
  4. Braise lamb in the slow oven for 4 hours.
  5. After 4 hours the meat should be tender and just about to fall off the bone.
  6. Add the dates and return to the oven uncovered.
  7. Increase the oven temperature to 160°C and allow the lamb to brown for a further 30 minutes.
  8. Gently lift the lamb shoulder, onions and dates onto a serving platter
  9. Squeeze some lemon juice over the lamb then sprinkle with chopped herbs, spring onions, walnuts, lemon zest and pomegranate seeds.
  10. The sauce can be strained with fat removed and served in a jug beside the lamb

Serving suggestion

  • Serve with a fresh salad of peas and beans, crushed garlic, drizzle with lemon juice and olive oil.
  • Creamy garlic potato mash or a cauliflower puree.

Delicious Dessert

Strawberry Cheesecake Pots

Preparation time – 30 minutes

No cooking required

Serves 6


  • 1 packet of chocolate ripple biscuits
  • 500 g fresh strawberries
  • 350 g cream cheese
  • 1 jar of Beerenberg Strawberry jam
  • Juice of 1 lemon


  1. Place the biscuits into a ziplock bag and roughly crush with a rolling pin.
  2. Divide the crushed biscuits between 6 x 200ml jars with lids.
  3. Using 250 g of the strawberries, roughly mash with a fork.
  4. In a large bowl, beat the cream cheese, ½ a jar of strawberry jam and the lemon juice to combine.
  5. Stir through the mashed strawberries.
  6. Divide equally between the jars and refrigerate.
  7. While the strawberry cheese mixture is setting prepare the remaining strawberries. Select and save 6 beautiful strawberries for garnishing.
  8. Finely dice the remaining strawberries and mix with 2 tbsp strawberry jam.
  9. Top the cheese mixture with the diced strawberries, seal with the lids and refrigerate till ready to serve.
  10. For best flavour, remove from the fridge 30 minutes prior to serving and garnish with the reserved strawberries.

The Long Weekend is a much-loved time of the year here at the Beerenberg Family Farm.

From our first batch of strawberry jam made in 1970 to today, the long weekend has held a special place in our family’s heart. We hope that these recipes will hold a special place in yours.

Love this Long Weekend menu? Download our free 100 Long Weekend Recipe Book featuring categories: Dinner Party, Breakfast in Bed, Brunch, Afternoon Tea, Long Lunch, Ultimate Cheeseboard, Cocktails Party, Family Picnic, Kids in the Kitchen and Dessert Heaven here.

Each recipe has been created in the Adelaide Hills, from our family farm to your family table.