Fresh Food Club - What's in season?

Crunchy, sweet, and refreshingly tart — apples are in peak season and perfect for snacking, baking or slicing into salads. Store apples in the fridge to maintain their crisp texture. Look for varieties like Kanzi, Jazz, Royal Gala, Bravo, Envy, Granny Smith, Fuji or Pink Lady and enjoy them in lunchboxes, baked desserts or paired with cheese. Did you know: Eating whole apples can help control your appetite and assist with weight loss.

Crisp, juicy and subtly sweet, nashi pears are ideal for fresh eating, slicing into salads, or pairing with soft cheeses. Store in the fridge for up to a week to retain their crunch. Try grating into slaws with fennel for a refreshing twist or slicing into wedges for lunchboxes.

Lusciously sweet with a creamy texture, custard apples are delicious eaten with a spoon or blended into smoothies. Select fruit that yields gently to pressure. To ripen, leave at room temperature, then store in the fridge once soft. Slice open, remove seeds, and enjoy the tropical flavour.

Bright and zesty, lemons add a citrus lift to both sweet and savoury dishes. Use in salad dressings, marinades, curds, cakes or teas

Ruby red rhubarb has a distinct tangy flavour that teams superbly with apples, nashi, pears, cinnamon, lemon rind, ginger and cream to make impressive cakes or warming desserts like an apple and rhubarb sponge pudding. Rhubarb tangy flavour also teams well with roasted pork belly.

Imperial mandarin crop is first class. The fruit is sweet, juicy and well-priced

The Cavendish banana is Australians favourite banana with more than one billion eaten each year

Sweet persimmons are an autumn treat. When eaten firm their pale orange flesh is crunchy like an apple and can be sliced or cut into wedges then added to cheese platters and salads. This non-astringent variety can also be allowed to over-ripen so that it becomes very soft, in fact, the flesh softens to resemble jam and the skin becomes transparency. Spoon ripe sweet persimmons flesh onto cooked porridge and serve with a drizzle of honey.

Smooth and creamy, Hass avocados are ideal for spreading on toast, adding to salads, or blending into dips. To check ripeness, press gently near the stem — if it yields slightly, it’s ready to eat. Store ripe avocados in the fridge to prolong freshness. Avocados are plentiful and delicious

Attractive ruby-coloured and antioxidant-rich pomegranates contain fruit contains jewel-like seeds bursting with juice and flavour. Sprinkle the seeds over a range of dishes, and use the juice for salad dressings or marinades. Pomegranate compliments lamb, duck and chicken dishes. Liven up couscous, eggplant and hummus with a spoonful of pomegranate seeds.

Kiwifruit is bursting with vitamin C and perfect for brightening up your morning smoothie, pavlova, or lunchbox! Did you know? Just one kiwifruit has more vitamin C than an orange and can support your immune system and digestion.

Bright green and full of crunch, broccoli is a staple for nutritious meals. Add it to stir-fries, pasta bakes, hearty soups or simply blanch and toss into salads. Storage tip: Wrap broccoli in a damp paper towel and store in the crisper drawer of your fridge — it helps prevent drying out and keeps it fresh for longer.

Windsor-grown mushrooms are full of deep, earthy flavour and perfect for everything from risottos and pasta to meatloaf or breakfast eggs. Enjoy them sautéed or stirred through a chilli con carne..

Machine-harvested green beans offer great value. The are crisp, versatile and ideal for salads, sides, or stir-fries. Cooking tip: Blanch green beans in boiling water for 2–3 minutes, then plunge into ice water to lock in their bright colour and crunch for salads.

Large, snow-white cauliflowers are in excellent supply and great value. Their mild, nutty flavour is perfect for roasting, blending into soups, or turning into a creamy cauliflower mash. Cooking tip: For a crispy, caramelised side, cut cauliflower into florets, toss with olive oil and your favourite spices, and roast at 200°C until golden brown.

Autumn is chestnut time. Split and roast chestnuts, then peel when hot. Toss roasted and peeled chestnuts with Brussels sprouts for a tasty side dish, with roasted vegetable or through a salad.

Crisp and aromatic, fennel’s subtle aniseed flavour pairs beautifully with pork, lamb, prawns, citrus fruits like oranges and pears, or tomatoes. Enjoy it sautéed, steamed, microwaved or baked — or slice it thinly and add to soups, salads, or pasta sauces. To mellow its flavour when eaten raw, soak thinly sliced fennel in iced water for 10 minutes before adding to salads.

Boost your immunity with Brussels sprouts — rich in vitamin C and full of flavour. For something a little different, finely shred and stir-fry with crispy bacon, garlic and pine nuts. Sprouts are in good supply this week. Storage tip: Keep unwashed Brussels sprouts in an airtight container or produce bag in the fridge — they’ll stay fresh for up to a week.

Leafy, nutrient-rich silverbeet is perfect for hearty, warming dishes. Pair it with potatoes in a creamy soup, or pan-fry with onion, garlic, chorizo, and beef stock for a rustic side.

Vibrant, nutritious and quick to cook, Gai lum is perfect for steaming or stir-frying. Choose bunches with firm stems and rich green leaves.