When prepping leeks, remove all dirt stuck between the leaves. Trim off the dark green tops and roots, halve the leek, and wash thoroughly in cold water.
Freshly harvested Victorian chestnuts are in abundance. These gluten-free gems boast a nutty flavour and creamy flesh. Try chestnuts roasted with Brussels sprouts, or enjoy them hot and peeled with a glass of wine. Just cut a shallow cross in the shell, roast for 20 minutes in a moderate oven, and then peel them while they’re warm.
Fresh herbs can really jazz up a meal, and don’t forget about their medicinal benefits! Sage, rosemary, and thyme pair well with pork, while coriander, basil, parsley, or oregano complement chicken and fish. For lamb, go for mint, rosemary, or thyme; for beef, try oregano, coriander, lemongrass, or continental parsley.
Autumn eggplants come in various shades of purple and are incredibly versatile. They’re sure to impress, whether crumbed or roasted and added to a salad.
Potatoes are a classic staple that’s both nourishing and hearty. Boiled, mashed, or roasted, they’re easy to prepare and come in various varieties. South Australian red-skinned Desire potatoes are a great all-purpose option.