Autumn is a beautiful time of year, and one where fruit and vegetables are at their most bountiful. So what exactly can you expect to find in your supermarkets?
Looking at fruit: Apples, bananas, figs, grapes, kiwifruit, lemons, watermelon, nectarines, peaches, pears, persimmons, plums, and quinces are all on the menu and are perfect to be had as the days cool, and make for an easy choice as a quick healthy snack.
As for veggies, we are spoiled for choice. Everything from asparagus, beans, beansprouts, beetroot, broccoli, cabbage, carrots, cauliflower, cucumbers, eggplant, lettuce, mushrooms, potatoes, pumpkins, snow peas, spring onions, sweetcorn, tomatoes, turnips, and zucchini are all on the menu. Many of these delicious ingredients are utilised in our collection of hand-picked recipes that follow below, (such as our Zucchini & Potato Pancake and Simplest Pumpkin Soup) and explore how mixing and matching different ingredients can create delicious new flavours.
With that in mind, we’ve gathered a couple of our favourite recipes to help keep you warm as the weather slowly cools, including an Aussie classic that’s sure to become a staple in your cookbook.
An unusual, deliciously savoury take on the classic sweet variety, our Zucchini and Potato Pancake is vegan, gluten-free and crisp to the taste.
This awesome meal is about as Aussie as you can get. Combining two delicious ingredients made right here at home (that’s the lamb and macadamias!) this hearty meal will have you filled up in no time.
As a handy hint, consider adding eggplant to bolster your veggie intake or if you happen to be feeding a bigger crowd.
This recipe is as simple as it gets! Carrots poached in Massel broth, tossed in butter and or/olive oil with dill… you can literally whip it up in minutes.
Well, what’s holding you back? Happy autumnal cooking!