Smooth and creamy Queensland bananas are top value

When it comes too fast and simple cooking you can’t go past new season asparagus.

Kale is packed full of nutrients with just one cup providing about 100% of your daily requirements of vitamins A, C & K. Use kale in a similar way to English spinach.

Compact snow-white cauliflowers are a top buy.

Vibrant coloured beetroot comes into its own in winter. Select bunches with small to medium-sized bulbs with crisp, green leaves. Roast or boil whole beets. Serve fresh young leaves or boiled, diced beetroot in swish winter salads.

A powerhouse of nutrients and vitamins, crisp red cabbage is packed with antioxidants. It is perfect for autumn slaws, salads, stir-fries and pickling. Red cabbage is available at your local greengrocer

Create nutritious and tasty winter dishes with versatile mushrooms. Add mushrooms to flavour-packed cottage pie or finely dice mushrooms into Bolognese sauce, chilli con carne or meatballs to enhance the nutritional value of these hearty winter meals

Kumara/orange sweet potato has burnt orange skin and sweet, bright orange flesh. It is perfect for wedges and fries, roasting, mashing and soups. Add kumara to salads, soups, and puddings

Super-healthy, kohlrabi is from the same family as cabbage, broccoli, kale and Brussels sprouts; it is crunchy like broccoli stems and has a mild turnip taste. Kohlrabi can be eaten raw or cooked. The leaves and stems are edible but must be very fresh and crisp. Trim then finely slice or shred the bulb using a V-slicer or sharp knife. Alternatively, cut kohlrabi into matchsticks

Small new potatoes (also known as cocktail potatoes) have a shiny cream skin colour and moist white flesh

Locally grown Asian leafy greens are a great buy this week. Enjoy the quality bok choy, choy sum or gai lum steamed or stir-fried.