"ideas on the freshest produce this season coupled with gourmet recipes for the freshest produce in town
What's fresh?
Kiwi Fruit
Give your morning a healthy boost of vitamin C by adding diced kiwifruit to your favourite breakfast cereal. Zesty and refreshing, Australian-grown green kiwifruit is great value
Apple season is in full swing with a crisp, juicy mix of favourites like Fuji, Granny Smith, Golden Delicious, Envy, Kanzi, Jazz, Bravo, Royal Gala, Mi and Pink Lady. Looking for something new? Give the Bravo apple a go! With its deep burgundy skin and sweet, juicy white flesh that resists browning, it's perfect for school holiday snacks and lunchboxes.
Now is the perfect time to enjoy pears! Plump and juicy varieties like Packham, Buerre Bosc, Williams and Corella are packed with fibre and naturally sweet juice. Whether you’re snacking or baking, Packham, Williams and Beurre Bosc pears are a delicious choice.
A fabulous assortment of juicy and naturally sweet Aussie table grapes is still available this week. Select from green, pink and black-skinned varieties
It’s the perfect time to make the most of quince! For something truly special, try gently poaching peeled and quartered quinces in a light sugar syrup with a split vanilla pod—watch as they transform into a stunning shade of rosy pink. Or pop them in the oven to roast and bring out their rich, colour and fruity flavour. When choosing quinces, go for ones with even colouring and a lovely floral fragrance. They may feel rock-solid, but treat them gently—they bruise more easily than you'd expect.
Pomegranates are now in season and arriving fresh in stores! Known for their vibrant ruby-red seeds and sweet-tart flavour, they're perfect for adding a burst of colour and nutrition to salads, desserts, or breakfast bowls.
Fuyu persimmons, are a variety of sweet persimmons, they are sweet, crisp and a mild flavoured autumn treat. Unlike other persimmon varieties, Fuyus can be enjoyed firm—no need to wait for them to soften. Snack on them fresh or slice into salads for a seasonal twist.
Smooth, creamy, and with a subtle nutty flavour, Shepard avocados are a top pick right now. They’re also a great source of vitamin B6, which plays a key role in turning amino acids into glucose—giving your muscles the energy they need, especially during exercise.
This ANZAC Day, embrace the fragrant and timeless appeal of rosemary—the herb of remembrance. Its aromatic, earthy flavour makes it the perfect addition to lamb, garlic, parmesan, potatoes, yoghurt, chicken, pork, and pumpkin dishes. Whether you're cooking up a feast or looking for a fragrant touch to wear, rosemary is a beautiful choice.
Swedes are such a versatile and hearty vegetable, perfect for autumn cooking! Here are some tasty ways to use them: ROAST THEM: Chop swedes into cubes, toss with olive oil, garlic, and your favourite herbs, then roast until tender and golden. They make a delicious side dish for any autumn meal. MASH THEM: Combine mashed swedes with mashed potatoes for a twist on the classic mash. You can add a bit of butter, cream, or even cheese to make it extra creamy.
Brussels sprouts are so versatile and delicious! Whether roasted, sautéed, or even finely shredded raw into salads, they’re the perfect way to add a burst of flavour to any meal. When cooked just right, their slightly bitter taste transforms into a sweet, satisfying bite. Use them as a side dish or sneak them into your favourite recipes for a healthy, flavour-packed boost.
Autumn means chestnuts—and there’s nothing quite like their warm, nutty flavour! Simply cut a small slit in each one, then roast in a hot oven or air fryer for about 20 minutes. Let them cool just enough to handle, then peel while still warm. Toss your roasted chestnuts with Brussels sprouts, mix them through roasted veggies, or add to a salad for a satisfying seasonal twist.
Cabbage is a culinary powerhouse, offering both versatility and nutrition. With its crisp texture and mild flavour, it’s perfect for everything from fresh salads and slaws to hearty stir-fries and stews. Just like Brussels sprouts, its flavour transforms when you char-grill, roast, air fry, or barbecue wedges. Depending on size
Leeks are a fantastic source of vitamin C and dietary fibre. When prepping leeks, make sure to wash them thoroughly to remove any dirt from the layers. They’re perfect for adding depth of flavour to soups, casseroles, frittatas, pies, and veggie dishes. Leeks pair wonderfully with cheese, cream, bacon, tomatoes, potatoes, and mushrooms.
Cauliflowers are a fantastic, nutrient-packed vegetable that shines in autumn cooking. With their mild, slightly nutty flavour and versatile texture, cauliflowers can be used in a wide variety of dishes. They're rich in vitamin C, fibre, and antioxidants, making them a great addition to any balanced diet.
This week, you'll find great supplies of quality brown onions from Tasmania, Griffith, and South Australia. Onions are incredibly versatile and add depth to so many dishes! Here are some delicious ways to make the most of them: CARAMELISED ONIONS: Slowly cook onions in a bit of butter or olive oil until they’re soft and golden. Use them as a topping for burgers, pizzas, or sandwiches, or stir into mashed potatoes for extra flavour.
