Don’t be blue this winter, get green instead! Sammy and Bella outline 30 vegetables to include in your diet for their health and disease fighting benefits – and give you tips and ideas on how to cook them.
This month we explore the plethora of greens that are in season in winter. We take out the mystery with a full pictorial guide on every day veggies like broccoli, to foraged weeds like dandelion, to interesting international greens like tatsoi and how to cook them.
Winter can be a . . . → Read More: Bella’s A to Z guide to Winter Greens, as seen on Lifestyle Food
Who knew that this pesky weed could be so delicious? Nettles are usually the weed most avoided, but this time we’re pulling down our sleeves, putting on a pair of gloves and getting picking!
History tells us that the Ancient Greeks not only ate the weed for its nutrients but also as something of a cure-all. Its extremely rich in iron and potassium, and one of the richest sources of chlorophyll.
It can be a troubling weed and mowing can increase plant density. So the best way to deal . . . → Read More: Sammy’s Stinging nettle pasta – as seen on The Morning Show
Soft, slimy herbs and soggy lettuce – be gone! Here are Bella’s top tips to help you avoid wastage.
If you’ve ever bought a bunch of soft herbs, it’s likely you’ve felt the pain of watching them go slimy and rotten in the bottom of the fridge. Sad. Dead. Completely unusable. Salad leaves fall victim to the same curse. They become limp. Floppy. Inedible.
Here are my top 3, fail-safe methods to avoid wastage and help you make the best use of your herbs . . . → Read More: Bella’s top tips on keeping your herbs and lettuce fresh at home, as seen on Lifestyle Food
A squeeze of lemon juice is the perfect way to add that touch of acidity needed to balance the final flavour of a dish, so they really are essential in the kitchen. Learn more from the experts below!
South east Asian cooking just wouldn’t be the same without fresh lime juice, and some of our favourite cocktails would suffer greatly. We couldn’t have that!
Many people associate citrus fruits with summer, and even though most varieties are available all year round, they are harvested and at their peak in . . . → Read More: Bella’s top tips on Citrus Fruits this winter! as seen on Lifestyle Food
Polish people are great lovers of meats and dairy products, but they also LOVE salads “surowki”. Almost every meal is accompanied by some type of salad, whether it be a celeriac and walnut remoulade or a classic freshly pickled sauerkraut.
This salad combines 2 of Poland’s most loved and most grown ingredients – apples and beetroot. It may seem odd to pair fruits with vegetables in a salad, but the Poles are very fond of matching sweet and savoury flavours. When lifted with a good acidic hit from the . . . → Read More: Recipe: Polish beetroot and apple salad with caraway seed, as seen on The Morning Show
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, however you can buy them year round.
CHECK IT’S FRESH: When buying fresh beetroot always look at the leaves. They . . . → 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 spring.
VARIETIES: there is really one variety of horseradish which you can as a whole root or you can . . . → 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 of the flesh ranges from amber to deep red, depending on the variety and climate it’s grown in. The cooler . . . → 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 ever
IN SEASON: they are harvested in August through to October
CHECK IT’S FRESH: compact, tight heads with fresh . . . → 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 baked cauliflower with cheese sauce, which often left the vegetable over cooked and the cheese sauce tasteless. Nowadays you can . . . → Read More: Seasonal Ingredient: Cauliflower, as seen on Food on Tap