Fresh Food Club - What's in season?

Nothing beats the sweet aroma of fresh strawberries. With supplies increasing you'll find strawberries at a better price. For the best flavour and longer freshness, wash strawberries just before eating and hull (remove the stalk) afterwards.

Citrus season is still going strong and the flavour is fantastic. Enjoy the rich raspberry-red flesh and sweet taste of blood oranges while they last, premium-quality Navel and Cara Cara.

Australian apples are plentiful and delivering fresh, crunchy bites full of natural sweetness. Varieties like Pink Lady, Jazz, Kanzi, Fuji, Bravo, Granny Smith and Royal Gala bring a delicious mix of sweet and tart flavours to your favourite recipes

Luscious early-season Kensington Pride mangoes from the Northern Territory have arrived. If your mangoes are still firm, let them ripen at room temperature until the flesh near the stem gives slightly to gentle pressure.

Mandarins are a good buy this week. Look out for Dekopon mandarins. They are large mandarins, resemble a large tangelo in shape; with a thick, wrinkly rind, this fruit is easy to peel, seedless and ultra-flavoursome and juicy. Developed in Japan in the 1970s, they are a hybrid of Kiyomi (a cross between a satsuma and an orange) and Ponkan. Dekopons are grown in the Riverland of South Australia, the NSW Riverina and Sunraysia.

Don’t miss out on the last of the season’s quince—they’re nearly gone. Enjoy them roasted with cinnamon and vanilla.

Make the most of late winter lemons while they’re at their best. Use their juice and zest to brighten marinades, cakes, steamed puddings, or try making your own preserved lemons. Choose lemons that feel heavy for their size—this means they’re juicy and flavourful.

Queensland tomato prices are starting to ease this week

Super-versatile celery is great value this week. Try braising celery with garlic, olive oil, and a splash of stock for a warm, savoury side dish.

Cauliflower supplies are up, bringing prices down. This week, try char-grilling thick slices for a delicious smoky flavour that takes this versatile veg to the next level.

Snap up Brussels sprouts this week. Pair them with garlic, lemon, parmesan, balsamic glaze, crispy bacon, or toasted almonds to bring out their best flavour.

Kale is a versatile leafy green that can be used just like English spinach or silverbeet – ideal for salads, soups, frittatas, smoothies, stir-fries, or a simple sautéed side. It’s rich in vitamins A, C, and K, plus folic acid, copper, potassium, and iron to support healthy bones, skin, and eyes

Winter is the perfect time to enjoy vibrantly coloured beetroot. Roast or boil whole beets for maximum flavour. Boiled, diced beetroot adds a sweet, earthy twist to hearty winter salads.

Fennel’s subtle aniseed flavour and crisp texture pairs beautifully with fish, chicken, lamb, pears, cheese and citrus. For a quick and tasty starter or salad, toss shredded fennel with shaved parmesan, crunchy pear slices, and fresh watercress

Broccoli is currently coming from Victoria and Queensland, offering superb quality. For a tender and tasty alternative, enjoy broccolini or baby broccoli sold in bunches

With its striking reddish-maroon leaves, radicchio resembles lettuce but is actually part of the chicory family. Its mildly bitter flavour is delicious raw in salads. Add a splash of vibrant colour to your meals this week with radicchio

Zucchinis are a thrifty buy. Mild in flavour and incredibly versatile, zucchinis are perfect for everything from roasting and grilling to adding to soups and salads.

Tender, tasty broad beans season has started. Look for crisp, pale green, velvety pods—the smaller, the better. As a guide, 1kg of pods yields about 1 cup (250g) of shelled beans.