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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?


Vibrant eggplant comes in many shapes and sizes. So versatile, this mild tasting veggie is the perfect addition to a variety of hot and cold autumn dishes because it readily absorbs flavour and becomes very tender once cooked. Eggplant is delicious any way you try it –barbecued, roasted, grilled or fried.


In season from mid-March through to early July, fresh chestnuts have a unique nutty flavour. Their flesh becomes soft and tender when cooked. Select chestnuts that feel heavy for their size with firm glossy brown shells. Some varieties are easier to peel than others.


Kale is a super-nutritious leafy green with so much goodness. Crisp and crunchy kale is loaded with beneficial antioxidants, vitamins and iron. Toss the trimmed leaves into stir-fries, soups and smoothies.

Cavolo Nero

Cavolo Nero (also known as Tuscan cabbage) Brimming with goodness, deep green Cavolo Nero is very rich in antioxidants. Simply sauté this robust green with olive oil and garlic.

Why not try...

Vegetable spaghetti

Low in kilojoules, fat-free and a source of potassium and other nutrients, vegetable spaghetti is a type of pumpkin that makes a healthy and delicious alternative to pasta. Once cooked, its flesh softens and easily shreds into thin spaghetti or vermicelli-style strands. Choose firm, whole vegetable spaghetti that feels heavy for its size. No need to cut or refrigerate, simply store the whole vegetable spaghetti at room temperature for up to 2 weeks.


Cauliflower flourishes in cooler weather. Its creamy white florets provide a healthy alternative to rice. Serve cauliflower with Indian curries or dahl, use instead of couscous, or simply serve it as a side dish with roasted vegetables, chicken or meat

Brussels sprouts

Choose tightly-closed Brussels sprouts that are no larger than a ping pong ball. Look for bright green crisp leaves with a pleasant fresh aroma. Cook Brussels sprouts rapidly so they retain their colour, flavour and beneficial nutrients.

Green beans

Versatile and tasty fresh machine harvested green beans from QLD are good value this week.


Lemons are seasonally good value and an essential ingredient in almost everything.

Packham pears

A flavoursome pear with juicy white flesh, the Packham is available in a range of sizes. The smaller, snack-sized pears are ideal for school lunchboxes. The green skin turns a paler shade with ripening.

Sweet persimmon

Sweet persimmons are an autumn treat. This tomato-shaped variety has a flattish top and is best eaten when firm and crisp like an apple. Allow to ripen for longer to softer fruit. The flavour will develop if left for a few days at room temperature. The skin is thin and perfectly edible. Slice and toss sweet persimmon into salads with chopped hazelnuts and leafy greens or slice and serve with cheese


Easy to peel mandarins are plentiful.

Why not try...


Attractive ruby-coloured and antioxidant-rich pomegranates contain fruit contains jewel-like seeds bursting with juice and flavour. Sprinkle the seeds over a range of dishes, and use the juice for salad dressings or marinades. Pomegranate compliments lamb, duck and chicken dishes. Liven up couscous, eggplant and hummus with a spoonful of pomegranate seeds.


Pink Lady, Fuji and Royal Gala apples are premium quality and great tasting.


Kiwifruit season is here. Now is the time to enjoy these Australian growth emerald green vitamin C rich fruit


irm Hass avocados can take 2-5 days to fully ripen at room temperature. Fruit will yield to gentle pressure at the stem end when it’s ready to eat. Creamy avocado is the perfect topper for a baked jacket potato with nachos.