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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?

Oranges

Sweet, juicy, and seedless – these Mildura-grown navels are ideal for juicing or enjoying fresh. Cara oranges are pink-fleshed and low in acid, these beauties are perfect for adding a colourful twist to your fruit bowl.

Why not try...

+ Navel oranges
+ Gluten Free Orange and Almond Cake
+ Grilled Spatchcock with a salad of beetroot, orange, watercress & baby herbs

Pears

With their firm texture and honeyed flavour, these pears are beautiful baked, poached or eaten raw. Choose from beurre bosc, Josephine or Packham.

Why not try...

+ Pears
+ Christmas Pears
+ Pear, Almond and Ricotta Flan

Mandarins

Choose from Imperial, Daisy. and Premium Gem. Mandarins are easy to peel and bursting with flavour. Great in lunchboxes or winter salads.

Why not try...

+ Mandarins

Grapefruit

Vibrant, tangy, and refreshing – excellent for breakfast or to balance rich winter dishes.

Why not try...

+ Grapefruit
+ Green salad with Grapefruit and Coriander dressing
+ Ruby Red Atlantic Salmon

Strawberries

Queensland berries are hitting their stride – sweet and juicy for snacks or dessert toppings

Why not try...

+ Strawberries
+ Berry Pancakes with maple infused Sheep's yoghurt
+ Buckwheat Pancakes with Strawberries, Rhubarb, Yoghurt and Ginger

Hass avocado

Back in full swing – creamy, ripe, and full of good fats. Ideal for toast, salads, or guac.

Why not try...

+ Hass avocado
+ Grilled chicken with broad bean, avocado and olive salad
+ Mango salad with seeds and quinoa

Kiwi fruit

Rich in vitamin C; gold variety is sweeter, both great for snacking or adding to yogurt.

Why not try...

+ Kiwi fruit
+ Banana and kiwi muffins
+ Green super smoothie

Silverbeet

A reliable winter green. Use both stems and leaves in pies, frittatas or sautéed sides.

Why not try...

+ Silverbeet
+ Spanakopita
+ Vegan Spanokopita

Cavolo Nero

Dark, leafy, and full of goodness. Stir into soups or sauté with garlic and olive oil.

Why not try...

+ Cavolo Nero

Kale

Sturdy and nutrient-packed – blend into smoothies, bake into chips, or massage into salads.

Why not try...

+ Kale
+ Grilled chicken with rosemary, pinenut and parmesan crust
+ Kohlrabi and kale slaw

Cabbage

Tight heads and excellent value. Perfect for stir-fries, soups, or slow-braising with apple.

Why not try...

+ Cabbage
+ Red cabbage and fennel coleslaw
+ Canadian Coleslaw

Brussels sprouts

Now in season – roast until caramelised or shred finely for a hearty winter slaw.

Why not try...

+ Brussels sprouts
+ Chicken and sesame buddha bowl
+ Roast Chicken with Carrots and Brussels Sprouts

Pumpkin

Pumpkins (Butternut, Jap, Queensland Blue) are in peak form – sweet, rich, and ideal for soups, risottos, and roasts.

Why not try...

+ Potatoes and Sweet potato
+ Zucchini Vellutata
+ Broccoli and potato soup

Parsnip

Deliciously earthy and sweet when roasted. Also lovely mashed or added to stews.

Why not try...

+ Parsnip
+ Chilli Garlic Spatchcock with Garlic & Lime Vegetable Salad
+ Honey Roasted Rack of Lamb

Sweet potato

Sweet Potatoes are versatile and satisfying – bake, roast, mash, or slice into wedges.

Why not try...

+ Sweet potato
+ Jacket sweet potato with nutty wombok slaw
+ Autumn Nut Salad

Potatoes

Potatoes are excellent value and available in many varieties. Ideal for everything from mash to gratins.

Why not try...

+ Potatoes
+ Leek, Potato and Chicken Soup
+ Continental bean stew

Brown onions

Brown onions are typically harvested from December through July, making June an ideal time to purchase them. They are known for their strong flavor, which mellows and sweetens when cooked, making them perfect for a variety of dishes such as soups, stews, and casseroles.

Why not try...

+ Brown onions
+ Spanakopita
+ Pea soup