In now: Early season mangoes have arrived from the Northern Territory. I believe mangoes should be matched with short sleeves and bare feet, so I’m holding out for another month or so until the best varieties start.
At its best: Large heads of treviso raddichio are delicious eaten raw, crisp and refreshingly bitter, or cooked until soft and subtle. Try them sliced, sautéed with shallots in olive oil and finished with a splash of red wine vinegar.
Best buy: Papaya is sweet in winter; look for a mosaic of brown spots on the skin, called ‘winter freckle’, which growers identify as a sign of sweetness.
In the vegie patch: Thin beetroot seedlings and add the baby leaves to a salad.
- the hybrid pineapples, which are sold without their tops on, are sweet through winter. We love them baked with ground ginger, brown sugar and plenty of dark rum.
- how good is savoy cabbage cooked in butter and a splash of water!
- don’t jam all your cumquats – save some to slice on to a salad of greens and rocket with pepitas and a lemony dressing
- pan fry slices of beurre bosc pears in a little butter until starting to brown, serve with vanilla ice cream and hot chocolate sauce