Sweet persimmons (Fuyu variety) are an autumn treat. Enjoy them firm and crisp like an apple, or let them ripen for a softer texture. The flavour of sweet persimmons develops when left at room temperature for a few days, and their thin edible skin softens. Add sliced persimmons to salads with hazelnuts and salad greens, or enjoy them alongside a ripe brie or camembert cheese.

Nourishing avocados are a tasty addition to autumn meals. Add diced avocado to salads and burgers, or try mashing avocado with a bit of sweet chilli sauce and serve in a burrito with barbecued chicken. This recipe for is perfect for lunch or dinner.

Autumn is the perfect season for top-quality eggplants. Look for firm, heavy fruit with taut, glossy skin and a fresh green stem. Handle them with care, as they bruise easily, and store them in the fridge for up to a week.

Stock up on South Australian-grown brown onions. With their robust flavour, they’re stronger than white onions and perfect for adding depth to your cooking. Stored in a cool, dark, well-ventilated place, they’ll keep for weeks. For even better value, grab a 1.5kg net bag for a bargain.

Asian leafy greens are nutrient-rich, delicious, and versatile. Whether stir-fried, steamed, or added to noodles dishes, they add both flavour and goodness to any meal. This week, stock up on pak choy, bok choy, choy sum, or on choy.

New season fennel is crisp with a mild aniseed flavour. Finely slice raw fennel and toss with olive oil, lemon juice, salt and black pepper Add finely chopped fennel to a mushroom risotto for an earthy, aromatic twist. The fennel enhances the flavour of the mushrooms and adds a delicate crunch.

Northern Tasmania’s rich volcanic soil and mild, temperate climate create the perfect conditions for growing sweet, flavourful carrots. A 1kg bag is great value

Enjoy a comforting bowl of creamy mashed potatoes this week. Your local greengrocer has a great supply. Buy in bulk and save. Store potatoes in a cool, dry and dark place to maintain quality.

Autumn is the perfect season to enjoy Jap pumpkin, available whole or in wedges. With its vibrant orange flesh and rich flavour, it’s a versatile favourite. For a simple yet delicious dish, try roasted Jap pumpkin with feta. Cut 700g of peeled Jap pumpkin into thick wedges and toss with ¼ cup of olive oil. Season with salt and pepper, then arrange in a single layer on a baking tray. Roast at 200°C for 20 minutes or until tender. Finish with 100g of crumbled feta and 2 tablespoons of toasted pine nuts for a tasty, satisfying side.

Choose Victorian-grown broccolini and baby broccoli with firm stems and tight, compact buds for the best quality

Fresh Victorian grown chestnuts are unique among nuts, with a high starch and water content but low protein and fat. Before cooking, always cut a large cross into the shell—this makes peeling much easier once cooked. Enjoy chestnuts baked, roasted, grilled, barbecued, microwaved, or boiled.

If you love olives, now is the perfect time to start pickling your own. While it takes a little time, the reward is worth it—you can customise the flavour with your favourite herbs, spices, or garlic. Grab some fresh green Kalamata olives this week and get pickling.