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Get a taste of what we’re growing – follow us for fresh updates from our farms. 

Kick off summer with a healthly avo smoothie! Load Kick off summer with a healthly avo smoothie! Loaded with goodness and flavour.

Quick, easy and delicious to enjoy any time of day.

Ingredients:
½ - 1 ripe avocado (more avocado = creamier, thicker smoothie)
1 medium frozen banana, peeled and sliced
½ tbsp spirulina powder (optional – adds rich colour)
1 large handful greens of your choice (spinach, kale, Swiss chard)
250ml unsweetened almond milk
Optional
¼ ripe avocado, cubed
Small handful blueberries

Method:
1. To a high-speed blender add avocado, frozen banana, spirulina, greens and almond
milk.
2. Blend on high until creamy and smooth, scraping down sides as needed.
3. Pour into glass.
4. Add cubed avocado and blueberries if desired.
5. Drink immediately.
Look out for the new season grapes in market now. Look out for the new season grapes in market now. Full of flavour and crunch, and perfect for any occasion.

 From Vine to table Costa Grapes are grown the Costa way.
🌱 Our people are at the heart of everything we 🌱 Our people are at the heart of everything we do.

Meet Brian Backhouse, State Manager for Costa Mushrooms Monarto - home to the largest mushroom farm in the Southern Hemisphere 🍄

With a team of over 500 people representing 40+ nationalities, Brian leads a diverse and passionate group dedicated to growing fresh, sustainable mushrooms for Australians to enjoy year-round.

From driving innovation and sustainability - including solar energy and water recycling - to fostering a workplace where everyone thrives, Brian and his team embody what Costa is all about: people, produce, and purpose.

#CostaPeople #SustainabilityInAction #MushBoom #MushroomsAustralia #CostaGroup #OurPeopleOurStrength @mushboom.official
At Costa, we lead the way in cultivating world-cla At Costa, we lead the way in cultivating world-class fresh produce, harnessing advanced farming techniques and global partnerships to deliver the finest and most flavoursome produce to tables around the world.

Our commitment to our product, planet, and people drives everything we do -pioneering the best-tasting produce, grown the Costa way.

#CostaWay #Innovation #Quality #Leadership #FreshFromTheFarm #SustainableFarming
At Costa, our people are at the heart of what we d At Costa, our people are at the heart of what we do. That’s why we support local schools, communities and organisations like the @kitchengarden_foundation.

Last week, the program visited Unity College Junior School in Murray Bridge, SA - in South Australia’s food bowl - where students are learning to grow and enjoy fresh, seasonal produce. Unity College joined the Kitchen Garden Program earlier this year, strengthening hands-on food education from Reception through to Year 12.

“This grant has opened a whole new world for the kids and will teach them real-life skills,” says Agriculture Specialty Teacher, Heidi.

We’re proud to help nurture the next generation of food lovers and growers.

#costa #agriculture #costacares
If you haven’t tried it yet, Theo Loizou’s Ult If you haven’t tried it yet, Theo Loizou’s Ultimate Umami Mushroom Pizza is a must-cook this weekend!

Ingredients 🍄
4 brown mushrooms (3 for reduction, 1 for topping)
1 brown onion, finely chopped
2 garlic cloves, minced
Reserved mushroom stock or water
Salt and pepper, to taste
5 sprigs fresh thyme
Fresh mozzarella ball
Low-moisture mozzarella
Parmigiano Reggiano, grated
Ricotta
Olive oil
Pizza dough (store-bought or homemade)
Chilli oil, for finishing

Method
1. Make the Mushroom Reduction: Heat a sauté pan over medium-high heat with a knob of butter and a splash of olive oil.

Add the chopped onion and minced garlic. Sauté until softened. Add 3 of the brown mushrooms, roughly chopped. Cook slowly for about 30 minutes, stirring occasionally, allowing the mushrooms to release and cook out their liquid.
Once dry, cool slightly.

Add the reserved mushroom stock or water, and continue cooking down until the mixture is thick and the mushrooms are nearly falling apart.

Remove from heat and blend using a stick blender or standard blender until smooth.
Set aside to cool, either in a piping bag or covered bowl.

2. Assemble the Pizza: Preheat your oven as hot as it will go (ideally 250°C or higher). Stretch your pizza dough to the desired shape. Drizzle olive oil over the base. Spread a generous layer of the mushroom reduction across the dough. Sprinkle over plenty of Parmigiano Reggiano. Top with thinly sliced raw mushroom (from the remaining mushroom), fresh mozzarella, and low-moisture mozzarella.

Bake until the crust is golden and the cheese is bubbling and caramelised. Finish with extra Parmigiano Reggiano, dollops of whipped ricotta, and a drizzle of chilli oil.

Watch the video below to see Theo’s recipe come to life, and get inspired to try it at home.

#CostaGroup #MushBoom #AustralianMushrooms #FreshProduce #InnovationInProduce
🌏 From Thailand to Tasmania, and now back to Ne 🌏 From Thailand to Tasmania, and now back to New South Wales — Amie Waisoka’s journey with Costa Berries is proof that harvest work can open doors to adventure. 🍓

Amie joined Costa on a working holiday visa in 2023 and started as a berry picker in Corindi. Before long, she stepped up into an Assistant Supervisor role and discovered the benefits of our Harvest Trail program.

Her path has taken her across the country:
✈️ Corindi, NSW → Tasmania for the summer harvest → back to Corindi again
🏞️ Exploring Hobart, Freycinet National Park and the west coast along the way
🤝 Building friendships with people from all over the world

“The people at Costa are from all over the place and I love being outside in the fresh air, with beautiful scenery - it’s a perfect way to experience Australia.”

Next stop? Possibly Western Australia before her visa wraps up. Wherever she goes, Amie’s story shows how Costa’s harvest opportunities can connect travel, work, and unforgettable experiences. 💙

#CostaBerries #HarvestTrail #CostaCareers #WorkingHoliday #TravelAndWork
We’re passionate about showing how mushrooms can We’re passionate about showing how mushrooms can inspire new flavours and ideas in the kitchen - and our Mush-Boom team has been bringing that to life in collaboration with chef Theo Loizou @theegram 

Together, they created a series of delicious recipes that celebrate the versatility of mushrooms, including this standout Zesty Lemon Cream & Mushroom Pizza.

Theo’s creativity highlights what we love most about mushrooms: their ability to add depth, texture and incredible taste to everyday favourites. 🍕🍄

Watch the full recipe video below and discover how mushrooms can transform your next pizza night.

#CostaGroup #MushBoom #AustralianMushrooms #InnovationInProduce
Behind every fruit and vegetable, there’s a stor Behind every fruit and vegetable, there’s a story of passion, precision, and care.

At Costa, our commitment to quality begins with our farmers and ends with your table. From seed to harvest, we harness deep expertise and cutting-edge technology to create world-leading quality and flavour. This is the Costa way - farmer-led and flavour-first.

#CostaWay #FarmerLed #FlavourFirst #BehindTheScenes #FreshFromTheFarm #CostaGroup
At Costa, safety isn’t just a priority - it’s At Costa, safety isn’t just a priority - it’s part of Our Costa Way.

This October, we’re proud to support National Safe Work Month, recognising that safe and healthy workplaces are essential to the wellbeing of our people and the success of our business.

The 2025 theme, “safety: every job, every day”, reflects how we put our People First - ensuring that every task, on every site, is carried out with care. From farms to facilities, we are committed to building a culture where safety is lived, shared, and valued by all.

Because at Costa, looking after each other is how we grow.

#SafeWorkMonth #EveryJobEveryDay #OurCostaWay

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In the spirit of reconciliation Costa acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respects where we live work and grow, and across all Costa locations to elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.

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