"ideas on the freshest produce this season coupled with gourmet recipes for the freshest produce in town
What's fresh?
Mangos
If you haven’t done so this season now is the time to sink your teeth into a juicy, succulent North Territory mango. Select from Kensington Pride and R2E2 varieties.
A flush of blueberries from the North Coast of NSW this week means that blueberries will be available at an affordable price. Snack on blueberries, add to your breakfast cereal, salads, fold through butter cakes, pancake or muffin mixtures.
Cherry and grape tomatoes are simply irresistible. Toss them with olive oil, garlic and sea salt, then roast until blistered and caramelised. Spoon over burrata or swirl through warm pasta for a sweet, tangy dish that sings of Italian dining
Tropical tasting papaya from the Mossman area of far north Queensland indicates summer is on its way. A fragrant aroma is a good indication of flavour. When buying cut papaya, look for bright, undamaged flesh.
Fast to cook, fresh, and full of flavour — Aussie green asparagus is a spring bargain Steam, sauté or barbecue, then finish with cracked black pepper and shaved Parmesan. For something different, look for striking purple asparagus
Mild in flavour and endlessly versatile zucchini is perfect for low-carb cooking. Spiralise them into noodles or toss with broccolini, zucchini noodle and pork for a quick and healthy meal.
Cucumbers are crisp, cool, and exceptional value. Slice them into fresh salads, toss with cherry tomatoes and herbs, add to green smoothies or grate and make a tzatziki dip.
Australian asparagus is abundant, tender, and beautifully priced. Grill, roast, or pan-sear for a quick, healthy side — or stir through scrambled eggs with parmesan for an easy spring meal.
Liven up a pasta dish, stir-fry or rice dish with broccoli florets or blanch bright green florets until just tender, then toss them with olive oil, lemon zest, toasted almonds and a sprinkle of chilli flakes. Finish with a shaving of Parmesan for a dish that’s vibrant, nutty and full of zing — proof that broccoli can be the star, not the side.
Get into the Halloween spirit! A glowing Jack-o’-lantern at your front door lets trick-or-treaters know you’re ready for fun. Halloween pumpkins are in season now,
Large globe artichokes are nearing the end of their season, so grab them while you can. Choose firm, tightly closed heads that feel heavy for their size. Once cooked, their tender hearts are divine drizzled with olive oil and served with prosciutto, tomato and bocconcini.
Nutrient-packed kale offers fantastic value. Use it as you would spinach or toss it into stir-fry or toss shredded kale leaves with olive oil, lemon juice and shaved parmesan for a bright, zesty spring salad — perfect alongside grilled chicken or fish.
