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
Add a mix of vibrant Asian leafy greens like bok choy and choy sum to your next homemade stir-fry or noodle dish for a burst of freshness and flavour
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.