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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?


Fragrant and flavoursome rockmelons from the Bowen region are a thrifty buy this week.

Why not try...


Naturally delicious pears are a choice buy. You can enjoy Josephine, Packham and Beurre Bosc pears this week.


Smooth and creamy fleshed Hass avocados are a healthy buy this week.


Winter is the peak time for citrus, especially Navel oranges or for something different try the attractive Cara Cara navel. These seedless, sweet red-fleshed navels originated in South America and are available June to August.


Rhubarb is simply perfect for making hot fruit desserts. The ruby-red stem, when cooked turns a shade of pink. Because rhubarb is so tart, it is always eaten cooked and sweetened.


Tangy, easy to peel mandarins are packed with vitamin C. Currently in season you have Imperial, Nova, Afourer, Daisy and Murcott. Each variety has a slightly different flavour profile and looks a little different, but one this is for sure – they bursting with juicy goodness

Why not try...


Winter pineapples can be a little more green tints to their skin colouring, this is due to the fact that the hours of sunshine they are exposed to in winter is shorter. However, each pineapple is picked when it reaches a specific sugar level, so you can be sure that they are tangy yet sweet too


Queensland strawberries season is in full swing. Add strawberries to your winter baking; they team deliciously with apples, rhubarb, pears and chocolate.


Winter is the peak time for Aussie apples. Have you crunched into a Yello apple yet? We love their dense, crisp texture and sweet flavour


Cauliflowers flourish in the cool-weather. Microwave, steam, stir-fry or boil, until just tender for the best flavour. Warm-up with a tasty cauliflower soup.

Brussels sprouts

Brussels sprouts are close to the top of the class for allround nutrition, supplying dietary fibre, potassium and a range of vitamins (A, C, E and four of the B complex vitamins). Cut Brussels sprouts in half, drizzle with olive oil and roast in the oven, they become sweet and nutty and taken on a whole new flavour you will be surprised by how many you can eat, when cooked this way.


Fennel is top value this week. Try pan-frying slices of fennel in oil and garlic until tender, cooking fennel makes it sweet eating. Toss through cooked spaghetti with chopped fennel leaves and toasted pine nuts with grape tomatoes

Sweet potato

Nothing beats a bowl of creamy, mashed sweet potato to satisfy a hungry tummy, serve topped with yoghurt and garlic chives .Serve with roast lamb or beef.

Jap Pumpkins

Like other orange-fleshed vegetables, Jap pumpkin is a good source of beta carotene, which the body converts to vitamin A. It also provides potassium, which the body puts to good use in combating the harmful effects that excess sodium (from salt) can have on blood pressure. Jap pumpkins are a good all-rounder that can be baked, boiled or steamed


Loaded with antioxidants and B group vitamin fresh agricius mushrooms (buttons, cups, flats and your Swiss brown and Portabella are perfect to add to soups, casseroles, pasta dishes, meat loaf or spaghetti bolognaise.


Versatile carrots are a staple veggie in winter adding colour, earthy sweetness and texture to hearty warming meals.

English spinach

Leafy English spinach is quick and easy to cook and ideal for adding to soups, risottos, stir-fries or enjoy baby spinach leaves tossed through a salad. Whip up a tasty spinach, mushroom and cheese omelette or a creamy spinach, lentil and yoghurt soup they are tasty, quick to make and good for you


Economical and healthy savoy cabbage has attractive crinkly green leaves and is a winter favourite. Use raw in coleslaw to serve with pull pork, pan fry or added shredded to vegetable soups.


Adored for their soft, oniony flavour and fragrant aroma, leeks are used as a base for a stew or braise, as you would onions. Leeks are perfect for featuring in a vegetable pie or team with potato, pumpkin, carrot or celeriac to make a creamy soup


Crunch and versatile celery is a kitchen staple, perfect for soups, casseroles, salads, stir-fries and rice dishes.