"ideas on the freshest produce this season coupled with gourmet recipes for the freshest produce in town
First introduced to Australia over 12 years ago, right red Kanzi apples are a cross between a juicy Royal Gala and crunchy Braeburn. After the hardships of the 2020 season, which saw growers battle through bushfires and drought, apple growers forecast a record crop of Kanzi apples this season that will extend the season until spring
Soft and sweet eating persimmons are a seasonal fruit available from April to July. Persimmons are ready to eat when the flesh is soft, gooey, and resembling apricot jam. Persimmons team well with yoghurt, custard, sponge, honey, cinnamon.
Add colour and sweetness to your autumn salads with a generous sprinkle of pomegranates arils; they team delicious with oranges, rocket, feta, rice, lentils, beetroot, quinoa, rhubarb, pears and lamb. Serve pomegranates with panna cotta, yoghurt, porridge, or spatter arils over a pudding
Nourishing avocados are a tasty addition to autumn meals. Add diced avocado to salads, pasta dishes or try mashing avocado with a little sweet chilli sauce and serve in a burrito with barbecued chicken
Pumpkins golden-fleshed has a nutty and sweet flavour. Add Butternut, Jap and Jarrahdale pumpkins to your autumn cooking, it is delicious mashed, roasted or steamed and ideal for adding to a frittata or pasta. Jap and Jarrahdale pumpkins are cheaper per kg when purchased whole
Make a meal memorable with mushrooms. Add sliced Swiss brown mushrooms to pizza toppings, risotto and pasta sauce. Shiitake mushrooms add flavour to stir-fries or team them with sliced flats mushrooms and sauté with garlic until tender.
Unlike other nuts, fresh chestnuts have a high starch and water content, with a low protein and fat levels. The first and most important step before cooking chestnuts is to cut a large cross into the side of the shell. This ensures that the shell is easy to remove once the nuts are cooked. Chestnuts are delicious baked, microwaved, roasted, grilled, barbecued or boiled
Victoria grown fennel is white, crisp, flavoursome and super value. Delicious served shredded in an autumn salad like this fennel, feta and pomegranate salad or whip up this tasty and wholesome fennel, tomato & Italian sausage spaghetti.
The best way to keep celery is to remove the bulb and leaves and store the stems in an air-tight plastic container in the refrigerator. Celery teams well with blue cheese, mayonnaise, salt, eggs, potatoes, apples and oranges.
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