Fresh food club - What's in season?

Sweet, fragrant strawberries are in abundance and simply irresistible this week — a true red-hot special. Bursting with juicy flavour, they’re perfect piled onto your morning cereal with yoghurt, blended into a refreshing smoothie, tossed through fruit salad, whip some muffins or turned into a show-stopping dessert. Now’s the time to stock up and enjoy them every which way.

Start your day with a taste of the tropics — layer sliced banana, papaya, and pineapple, top with thick natural yoghurt and a sprinkle of toasted coconut. Creamy spring bananas are excellent value

Kensington Pride mangoes are available at your local greengrocer. Mangoes bringing their signature golden flesh, sweet fragrance, and juicy tropical flavour to your spring meals

Fragrant, juicy pineapples are another spring favourite. Choose fruit that feels heavy for its size and gives off a sweet perfume, which is the best indicator of flavour

Vibrant green kiwifruit brings a tangy twist to breakfast and are a fantastic source of vitamin C. Pair them with strawberries and a dollop of yoghurt for a simple, nourishing start.

Plump, antioxidant-rich blueberries are sweet eating and better priced this week. Supplies will build as the weather warms.

Naturally sweet and wonderfully refreshing, rockmelon is the perfect choice for a light snack or guilt-free dessert. Harvested from Kununurra and Queensland, they’re excellent value this week

Seize them while you can. Cumquats are bittersweet and delicious. Eat them whole or turn them into marmalade, The season is short. Enjoy while you can.

Tender English spinach is a nutrient-rich green that adds vibrant colour and goodness to every meal. Enjoy it fresh in salads, quickly wilted into pastas and stir-fries, or blended into smoothies — its delicate flavour and powerhouse vitamins make it a must-buy this week

Crisp and refreshing, Iceberg lettuce is the perfect way to add crunch and freshness to your meals. Shred it into tacos, layer it in burgers, or serve in chilled wedges with your favourite dressing — simple, versatile, and always satisfying.

Australian asparagus is now widely available. Choose firm spears with tightly closed tips, snap off the woody ends, and cook in simmering water for 2–3 minutes until tender. For a delicious roasting option try asparagus with roasted fennel and salmon

Glossy, vibrant red capsicums are at their best right now, bursting with natural sweetness and a boost of vitamin C. Roast them until caramelised, toss into stir-fries, or enjoy them raw for a crisp, colourful snack — they’re a simple way to add flavour, colour, and goodness to every meal

Crisp, refreshing celery is the ultimate versatile veggie — perfect for adding crunch to salads, flavour to soups and stir-fries, or for enjoying raw with your favourite dip. Low in kilojoules yet full of fibre and nutrients, it’s a smart, tasty choice

Fill a paper bag with earthy, versatile mushrooms. Keep them handy to toss into pasta, salads, or simply barbecue until golden

Choose firm, bright green snow peas for the best crunch and flavour. Quick to cook, they’re perfect tossed in a hot wok with asparagus, garlic, ginger, green onions, and a splash of soy sauce for a simple, tasty side. .

Fennel is a wonderfully versatile vegetable, delicious eaten raw for a crisp, refreshing crunch or cooked to bring out its natural sweetness. It pairs beautifully with cheese, tomato, orange, seafood, lamb, and even creamy pasta dishes.

Broccoli is a true kitchen all-rounder, adding fresh flavour and crunch to countless dishes while delivering a powerhouse of vitamins, fibre, and antioxidants for everyday health. Add a kilo to your shopping cart this week.

If you're cooking up a Chinese inspired meal this week, don’t forget to pick up a bunch or two of bok choy or choy sum. The quality is superb and these leafy vegetables are packed with nourishment and flavour.