Late season Plums such as Angelino and October Sun make for delicious desserts such as compotes and Plum Crumbles. For a treat, arrange sliced Plums on a square of Puff Pastry, sprinkle with sugar and bake in a hot oven until the pastry becomes puffed and golden.
Pears are really good value right now. They make for some scrumptious desserts as well as adding that touch of sweetness to salads.
Red-skinned Crimson Seedless Grapes are a choice buy for value, quality and crunch
Pomegranates are increasingly being seen as an excellent source of antioxidants. Great news with the Australian season now in swing
Late season Peaches and Nectarines are available and best eaten when a little on the firmer side
Persimmons are known to be an old-fashioned favourite however the new non-astringent sweet persimmon varieties can only be eaten when firm and crunchy or if you wait until the skin becomes soft and resembles Apricot Jam.
Harvesting of Queensland Imperial Mandarins is underway
In vegetables this week we have Pumpkins which are perhaps the most versatile of all vegetables. Use them in Breads, Gnocchi, Pies and Tarts.
Well priced is Fennel which is renowned for its rich Aniseed flavour that brings a Mediterranean taste to meals. A bulb vegetable that when sliced thinly, brings added crunch and flavour to a salad
You can’t go past fresh herbs to liven up a meal and also for their medicinal properties.
We have Basil, Coriander, Oregano and Parsley each of which compliments Chicken and Fish dishes while for Lamb dishes, choose Mint, Rosemary and Thyme. For great tasting Beef dishes use Oregano, Coriander, Lemongrass and Continental Parsley.
Make the most of Autumn Eggplants, a versatile vegetable to be savoured crumbed or added to an Autumn Salad