WHY WE LOVE THEM: There are so many reasons why we love beetroots. Having Polish heritage means that we eat beetroots almost every week. Whether they’re roasted, sliced raw, fried into chips, pickled, made into a chilled gazpacho or hot broth, we love them no matter what. They’re extremely versatile and their rich earthy flavour leaves you satisfied every time.
IN SEASON: Beetroots are in season April – September, . . . → Read More: Seasonal Ingredients: Beetroot
WHY WE LOVE THEM: Horseradish is one of our alltime favourite ingredients as its one we grew up eating in our Polish household. Its strong punchy flavour and aroma means that it is perfect to help add a bit of zing to a dish, and when grated fresh is sure to make you cry more then onions.
IN SEASON: During autumn and winter and also coming into . . . → Read More: Key Seasonal Ingredient: Horseradish
WHY WE LOVE THEM: Because we all want what we can’t have! They were originally only available to royalty in Europe, but now all Australians can enjoy them… but the season is super short, which makes them a rare treat. The flesh has a rich and sour orange flavour with slight raspberry and cherry notes, making it a delicious ingredient in your favourite dessert, salad or cocktail. The colour . . . → Read More: Key Seasonal Ingredient: Blood Oranges
WHY WE LOVE THEM: The globe artichoke gives new meaning to the term “edible flower”, it’s actually an immature flower from a North African thistle. Since making it’s way across the Mediterranean it has captured the culinary heart of the Italians, who then introduced the vegetable to Australia. Artichokes should always be cooked simply – let the natural flavour shine and you will be in love with this vegetable for . . . → Read More: Key Seasonal Ingredient and Masterclass: Globe Artichoke
To see more of our favourite seasonal ingredients, check out Food on Tap!
WHY WE LOVE THEM: Cauliflower can be an under-utilised vegetable in Australia. In recent years sales of this floral veg have been dropping, and on the other hand we’ve been seeing them used a lot more on trendy restaurant menus. The first dish that probably comes to mind when people think of cauliflower is a . . . → Read More: Seasonal Ingredient: Cauliflower, as seen on Food on Tap
loving almonds? check out some of our other favourite ingredients in this month’s Food on Tap
WHY WE LOVE THEM: Almonds are one of the most nutritional of all nuts. They can be enjoyed in both savory and sweet dishes or just on their own. They are easy to use with little to no preparation needed when cooking with them.
IN SEASON: Harvest occurs between February and April . . . → Read More: Key Ingredient: Almonds, as seen in Food on Tap
For more info on our favourite seasonal ingredients, as well as delicious recipe, check out Food on Tap
WHY WE LOVE THEM: Chestnuts are an absolute favorite in our house hold. Come winter time we always snack on fire roasted chestnuts. The smooth nutty flavour and aroma are a perfect reminder that it’s winter. Chestnuts are great for both sweet and savory dishes. The woody flavour and smooth . . . → Read More: Seasonal Ingredient: Chestnuts, as seen in Food on Tap
Check out our article on Celeriac plus loads more on Food on Tap
WHY WE LOVE IT: Celeriac might not be the prettiest vegetable in the garden, but we simply love this bulbous root vegetable because there is just so much you can do with it! Eat it raw, roasted, steamed, boiled, mashed, or pureed. The taste can be described as a cross between celery and parsley. The . . . → Read More: Seasonal Ingredient: Celeriac, as seen in Food on Tap
WHY WE LOVE IT: Like all good Italians, it’s dark, sexy and robust, literally translating to “black cabbage”. The slightly tangy and bitter flavour works well in rich and hearty dishes, perfect for those first chilly days.
IN SEASON: March to July, it’s at its best when hit with the first frost, which accentuates its sweetness.
CHECK IT’S FRESH: choose cavolo nero with crisp dark leaves and no blemishes . . . → Read More: Key Seasonal Ingredient: Cavolo Nero
WHY WE LOVE THEM: They are juicy, plump, and their shape is delightfully voluptuous. And how can we go past one of the culinary world’s best classics, a poached pear? Its velvety and sumptuous texture is literally one of the best things you’ll ever put in your mouth, it just melts…
IN SEASON: Pears are picked in autumn and store well, so April through to September sees the best . . . → Read More: Key Seasonal Ingredient: Pears