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Fresh Food Club - What's in season?



"ideas on the freshest produce this season coupled with gourmet recipes for the freshest produce in town

What's fresh?

Pears

Available until late autumn, Williams is a fast-ripening pear, perfect for poaching or adding slices for firm pear to a salad or simply wash and enjoy as a healthy snack.

Peaches

Savvy shoppers are enjoying the flavour and affordability of late-season peaches and nectarines

Kiwiberries

Discover kiwiberries – these petite fruits are similar in size to large grapes, boasting a vibrant green hue and a smooth, fuzz-free exterior. Once sliced open, you'll find a resemblance to kiwifruit, with its striking emerald green flesh and tiny black seeds neatly arranged. Their taste is similar to kiwifruit, with a hint of extra sweetness, though sweetness levels may differ.

Why not try...

Grapes

Grapes are abundant and provide excellent value; a variety of green, pink, and black-skinned options are currently in season

Apples

New-season Royal Gala, Fuji and Mi apples are sweet and crunchy.

Acocado

Grab a large Reed avocado; this round, smooth, green-skinned variety is flavoursome and very fleshy. Alternatively, new-season Shepard avocados are great eating at this time of year and a bargain

Limes

Juicy limes add a citrusy zing to drinks, marinades, sauces and salad dressings. A key ingredient in Asian and Mexican dishes, limes pair perfectly with avocado, coriander, mint, chilli, chicken, seafood, and pork.

Prickly Pears

Take a leap into the exotic with prickly pear! These cactus kin offer juicy, mildly sweet flesh packed with edible seeds. When handling, use gloves or tongs due to their prickly nature. Peel, slice, sprinkle with brown sugar and serve with cream for a tantalising experience

Why not try...

Plums

With their sweet-tart flavour, plums are perfect for tossing through salads, packing into a lunchbox, poaching, bake or stew. Juicy and tangy mid-season plums are great. Serve stewed plums with yoghurt or char grill, and add to salad or pan-stew in vanilla.

Beetroot

Australians have a fondness for beetroot, but did you know that Australian canned beetroot is currently in short supply? It's the perfect opportunity to explore how simple preparing and cooking fresh beetroot is. Wrap the whole beets in foil and roast them at 180°C until they're tender (you can check with a skewer). Once cooled, remove the skin, slice or dice the beetroot, and drizzle with balsamic vinegar. Enjoy them in salads or on your burger. Fresh beetroot bulbs sold by the kilo are good value

Pumpkin

Pumpkins are plentiful. Select from Butternut, Jarrahdale and Jap pumpkins. Add the sweet, nutty flavour of pumpkin to curries, pasta dishes or roast and toss through cooked couscous or a salad

Asian Greens

Asian leafy greens, such as bok choy, choy sum and gai lum, are a bargain.

Broccolini

Victorian-grown broccolini supplies are picking up. Select broccolini with compact buds and firm stems. Char-grilled broccolini with tahini is delicious.

Mushrooms

Mushrooms are fast and easy to prepare and have a unique nutritional profile. Make your meals healthier by adding mushrooms.

Zucchinis

Zucchini are popular in Middle-Eastern and Mediterranean cooking and are enjoyed for their dense white flesh, versatility and mild flavour. Grated zucchini enhances pasta sauces beautifully, while sauteed slices when paired with crushed garlic, create a tender delight.

Iceberg lettuce

Crunchy Iceberg lettuce is a thrifty buy. Indulge in the crisp freshness of iceberg lettuce by crafting vibrant salads, layering it in sandwiches for a satisfying crunch, or using it as a refreshing wrap for your favourite fillings.

Snake beans

Snake beans are delicious and incredibly versatile. Incorporate them into stir-fries, pasta dishes, salads, and curries for added flavour and texture

Eggplant

Grab a kilo of eggplant this week and explore classic eggplant dishes such as Greece's Moussaka, Italy's Parmigiana, France's Ratatouille, and the Middle East's Baba Ghanoush.