Lemons are tangy, refreshing and versatile. Eureka lemon is a firm, thick-skinned lemon with high juice content.

Quince season is coming to an end very soon, so don’t miss out of cooking with this fragrant and alluring fruit

Supplies of bananas are on the increase

Cauliflower stars in the kitchen during cooler weather. This adaptable vegetable is delicious roasted, braised, fried, mashed and steamed or eaten raw. Adding cauliflower to a winter classic, boosts the nutritional value and warms you up.

Savour the subtle sweet-onion flavour of plump flavoursome leeks. Use leeks as the bases for a tasty homemade vegetable soup such as leek and cauliflower.

Celeriac is a delicious, creamy-fleshed winter vegetable that tastes like celery. Select pale, small-sized celeriac that feels heavy for its size. To prepare celeriac, peel and cut into pieces then drop into a bowl of cold water. Add some lemon juice to prevent the flesh discolouring.

Silverbeet sometimes mistakenly named spinach is distinguishable by its fleshly white stems and dark green leaves. Wilt silverbeet in a pan over medium heat and toss with crumbled feta, toasted pine nuts and a drizzle of olive oil.

Roast chopped orange sweet potato (kumara) with, red onion wedges in olive oil flavoured with cumin and coriander for 30 minutes or until tender. Serve with lamb or beef.

Broccoli is flourishing in the cooler weather. Steaming and stir-frying are ideal methods for cooking broccoli. If boiling, be sure to use small quantities of water and cook rapidly as overcooking reduces flavour and vitamin content. Spicy broccoli & chilli soup is a delicious choice in winter

With an overlap of supply from Bowen and Bundaberg Queensland grown red capsicums are a top buy.

Winter is the peak time for root vegetables and cabbage, and what better way to enjoy these earth flavours than in a winter vegetable, barley and lamb shank soup. Loaded with flavour and nourishment.

Cavolo nero also known as Black or Tuscan cabbage is another great choice this week.

Brown onions from Tasmania and South Australia are plenty, and a must have for enriching winter soups (like a classic French onion soup) and casseroles.

A 5-kilo bag of washed, brushed or Desiree potatoes purchased in 5 kilo bags is a thrifty buy. Delicious roasted, fried, mashed or baked potatoes are hearty and nutritious.

With a sweet, unique flavour, parsnips are a delicious alternative to potatoes. Try them roasted, mashed, as wedges or fried crisps. Peel and halve parsnips lengthways, toss in olive oil, garlic and a drizzle of maple syrup then roast until tender and golden.