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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?

Watermelon

It’s a refreshing week for fruit lovers! Juicy seedless watermelons from Chinchilla are overflowing with natural sweetness and hydration — perfect for warm days. Add chunks to salads or blend into smoothies for a healthy treat. Whole or cut, they’re great value

Why not try...

+ Watermelon
+ Watercress and Watermelon Salad
+ Fresh Watermelon & Mint Juice

Apricots

Short but oh-so-sweet, apricot season has begun! These golden gems are best when firm with a blush of colour and are delicious grilled, poached, or baked into tarts. Don’t miss them while they’re here

Why not try...

+ Apricots
+ Christmas Mince Pies
+ Christmas Cake

Peaches

Bite into the sunny taste of new-season peaches and nectarines from NSW, South Australia, and Victoria. Their juicy, fragrant flesh is a true taste of summer — perfect for snacking or adding to salads.

Why not try...

+ Peaches
+ Berry and fruit trifle with pistachio dust
+ Peach, raspberry and chia smoothie

Berries

Berries are bursting with flavour and antioxidants this week! Pick up sweet strawberries, juicy blueberries, or tangy raspberries and blackberries. Enjoy them as-is, or scatter over breakfast bowls and desserts for a nutrient boost.

Why not try...

+ Berries
+ Lime Pie with Berries
+ Skin Tonic Frappe

Mangoes

Aussie mangoes are irresistible right now — juicy, fragrant, and full of vitamin C. Choose from Kensington Pride, Calypso, R2E2, or Lady Jane varieties

Why not try...

+ Mangoes
+ Mango, lime and toasted sesame filo cups
+ Crispy Skin Salmon Fillets with Bean Mash and Mango Salsa

Cherries

Adored for their luscious texture, sweet-tangy flavour, not to mention their glamorous glossy looks cherries can be firm or soft fleshed and vary in sweetness, depending on which variety. Early cherry varieties tend to be the softer eating and delicately flavoured

Why not try...

+ Cherries
+ Cherry chia and ricotta wrap
+ Goats cheese and rocket salad with cherry dressing

Lychees

New-season lychees from North Queensland are also making their debut — juicy, aromatic and tropical, they’re a luxurious summer indulgence

Why not try...

+ Lychees
+ Green Tea and Lychee Tapioca
+ Coconut & Pineapple Ice cream

Asparagus

Fresh Victorian asparagus tastes amazing right now. With its delicate nutty flavour and tender crunch, it’s perfect for tossing through pasta, grilling with seafood or serving cold in a salad.

Why not try...

+ Asparagus
+ Baked turkey with fennel, asparagus and pine nuts
+ Barbequed Haloumi and Asparagus with Lemon Salsa Verde

Green onions

Add a bunch (or two!) of green onions (shallots) to your basket this week. Their mild flavour lifts everything from salads to stir-fries. Did you know that if you are following a FODMAP diet or you are sensitive to onions, using the green tops of green onions is a fabulous onion substitute?

Why not try...

+ Green onions
+ Japanese miso and tofu soup
+ Salmon & shitake miso soup

Silverbeet

Iron-rich silverbeet adds colour and nutrients to your cooking. Fold through frittatas or use in a silverbeet and ricotta pie.

Why not try...

+ Silverbeet
+ Spanakopita
+ Vegan Spanokopita

Eggplant

Choose firm, glossy eggplants — delicious barbecued, baked, or whipped into smoky dips. Excellent value this week

Why not try...

+ Eggplant
+ Vietnamese Eggplant
+ Vietnamese grilled chicken in kaffir lime leaves with broccoli and eggplant

Carrots

Crunchy, colourful carrots are always a kitchen essential — packed with beta-carotene and great value

Why not try...

+ Carrots
+ Traditional Scottish Stovies
+ Japanese miso and tofu soup

Snow Peas

Quick-cooking and vibrant, snow peas are a spring favourite — sweet, crisp, and delicious in stir-fries. Try tossing them in the wok with garlic and a splash of soy.

Why not try...

+ Snow Peas
+ Asparagus egg and nasturtium salad
+ Sage and parmesan turkey scaloppine with bean and asparagus salad

Beetroot

Earthy, nutrient-rich beetroot is a thrifty choice. Roast or steam, then toss with feta, walnuts, and greens for a simple, colourful salad.

Why not try...

+ Beetroot
+ Grilled salmon with golden beetroot, broccoli and freekah
+ Grilled Spatchcock with a salad of beetroot, orange, watercress & baby herbs

Asian greens

A bunch of Asian leafy greens will add freshness and crunch to any meal. Steam, stir-fry, or drizzle your bok choy, choy sum or gai lum with soy and sesame for an easy side dish.

Why not try...

+ Asian greens
+ Japanese miso and tofu soup
+ Salmon & shitake miso soup

Capsicum

Sweet, vitamin-rich red capsicums are bursting with flavour and colour.

Why not try...

+ Capsicum
+ Vegetable Lasagna by Jody Vassallo from her book The Yogic Kitchen
+ Lamb Souvlaki with zucchini pasta and babaganoush

Cucumber

Cool, juicy Telegraph cucumbers are a hydrating and low-calorie snack. Slice and pickle for sandwiches and salads or make an Asian-Style Cucumber Salad – Smash or slice cucumbers and toss with soy sauce, sesame oil, rice vinegar, a touch of sugar and chilli flakes.

Why not try...

+ Cucumber
+ Crispy Skin Salmon Fillets with Bean Mash and Mango Salsa
+ Quinoa, Pistachio and Rose Petal Salad

Celery

Stay cool and crisp with celery. Ideal for snacks, juices, or chopped into salads. To keep it fresh longer, trim and store in a sealed container in the fridge.

Why not try...

+
+ Leek and Celery soup with crunchy croutons
+ Pea soup

Peas

It’s a great week to enjoy fresh peas. They have a naturally sweet, nutty flavour that simply can’t be matched by frozen varieties. Add a handful to a pasta dish or risotto like this asparagus, green pea & chorizo risotto.

Why not try...

+ Peas
+ Pea soup
+ Chickpea, pea and fetta salad