Happy New Year! We have just returned from a short break, and this is our first post for the year, bringing you our popular What’s in Season guide. Being conscious about your food choices and eating seasonally is a great way to start the year on a healthier and more responsible note. With such an array of fresh produce available in Australia, there really is no excuse not to plan your meals and menus around the fruit and vegetables that are currently in season. Enjoy the best of the season with the following fruits and vegetables:
Cooking for me is a joy, but like any task without the right tools it can become challenging and even a chore. I have recently discovered an excellent range of cookware – Anolon Endurance. As the name suggests, this quality cookware is built to last, offers a lifetime warranty and many more benefits.
Don’t you just love this time of the year, which brings with it sunshine, pre-Christmas festivities and a gorgeous selection of seasonal produce. To help you make the most of the fruits and vegetables which are in season, here is our list for November:
With the festive season just around the corner, it’s that time of the year to start thinking about inviting friends over for dinner. To help you ensure that your occasion is stress-free and enjoyable for you, here are our top tips:
October’s arrival brings a lovely selection of spring fruit and vegetables. To inspire you to incorporate in-season produce into your cooking, starting this month we will now be adding recommended recipe links:
It’s strawberry season, and this season is a particularly good one so I thought it was about time I shared this delectable recipe. I created this recipe a number of years ago and it is still one of my favourite desserts. It is always a big hit in my cooking classes, and my students are amazed that not only is it gluten free but low fat! This light and luscious cheesecake is not too sweet, and because it doesn’t have a biscuit base like many cheesecakes it is lesser in calories. You could use low-fat ricotta for an even lower fat option, and for a gluten free dessert make sure you use gluten-free cornflour. If you’re serving a wine with it, a Late Harvest Riesling is a good match. Enjoy!
This creation was a result of my participation in the Meat-Free Monday initiative. As much as I enjoy vegetarian food, my husband is a self-confessed carnivore, so to keep him happy it is necessary for me to come up with interesting and tasty meat-free meals on Mondays. I love the idea of a savoury Tarte Tatin, and this was put together based on what I had in the fridge. It’s lovely served with a simple rocket and parmesan salad, and it also makes a gorgeous lunch dish.
Spring is upon us and with it’s arrival comes a gorgeous selection of fruit and vegetables. Celebrate the new season by incorporating the following into your cooking:
At the tail-end of winter, there is still a lovely selection of cooler-weather fruits and vegetables in season. Make the most of them while they are still plentiful and available, as spring will be with us before you know it!
This Retro classic still has a place on the dinner party table after all these years, especially on a chilly winter’s night. My version is full-flavoured and fuss-free, and can be fully prepared in advance, requiring only reheating at serving time.