Rich in vitamin C; gold variety is sweeter, both great for snacking or adding to yogurt.

A reliable winter green. Use both stems and leaves in pies, frittatas or sautéed sides.

Dark, leafy, and full of goodness. Stir into soups or sauté with garlic and olive oil.

Sturdy and nutrient-packed – blend into smoothies, bake into chips, or massage into salads.

Tight heads and excellent value. Perfect for stir-fries, soups, or slow-braising with apple.

Now in season – roast until caramelised or shred finely for a hearty winter slaw.

Pumpkins (Butternut, Jap, Queensland Blue) are in peak form – sweet, rich, and ideal for soups, risottos, and roasts.

Deliciously earthy and sweet when roasted. Also lovely mashed or added to stews.

Sweet Potatoes are versatile and satisfying – bake, roast, mash, or slice into wedges.

Potatoes are excellent value and available in many varieties. Ideal for everything from mash to gratins.

Brown onions are typically harvested from December through July, making June an ideal time to purchase them. They are known for their strong flavor, which mellows and sweetens when cooked, making them perfect for a variety of dishes such as soups, stews, and casseroles.