Season's eatings
Recipes and writing on seasonal Australian treats from
Trotski-Ash
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This chilled creamy soup of raw cucumbers and fragrant dill makes for a refreshing summertime meal, with no need to go near the stove
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A bright and velvety way to end the meal, this ice-cream would make a delightfully frosty addition to any Christmas feast
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Season chunks of watermelon to create your own Mexican-style street snack, eating the juicy summer fruit straight off the rind
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Spring is the best time of year to enjoy these bright green legumes, either in their tender pods or shelled as a fresh addition to spring dishes
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As the crab leg of the vegetable world, the artichoke requires a little bit of persistence – but the rewards are sweet
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Spring is the perfect season to cook with tropical star fruit or carambola which makes a beautiful base for an upside down cake
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At its best in winter, celeriac can help bridge the trans-seasonal gap before spring veggies come into their own. This zesty remoulade is perfect for warming days
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These last nights of winter demand this zesty, creamy dessert. As well as being delicious, the blood orange will help keep colds at bay
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Broccoli, whether sourced from the frosty garden bed or the chilly winter marketplace, makes for an incredible green alternative to out-of-season basil
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The root of the turmeric is earthier than its yellow ground cousin and the taste more complex. Combine with ginger for a fantastic chicken curry
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Violets, pansies and violas all have edible blooms – and what better way to eat them then coated in sugar and placed on a cake
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Known as a humble vegetable, the cabbage looks opulent and lavish. When you pickle it, a deep, savoury richness comes out
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It’s the season for limes – a very versatile fruit. If you’re feeling ambitious, they can be baked into a delicious pie
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As the table grape season comes to an end, celebrate one of the oldest cultivated foods with this succulent roast chicken recipe
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A truly juicy fruit, all plums, even the tart, are delicious to eat straight from the tree, but come alive in baking
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A tequila sunset, using homemade grenadine is sweet, but balanced with the acidity of the grapefruit. It packs a punch when combined with tequila
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Turn delightfully sweet passion fruit into tarts and enjoy this tropical treat for afternoon tea
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This tropical fruit is the perfect accompaniment to succulent snapper, barramundi or even prawns
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Forget the recipes for maraschino cherries from the fifties and sixties – this modern version makes a great Christmas present of this seasonal fruit
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Forget the Chinese garlic from the supermarket, Australian garlic found in season at farmers’ markets is great for roasting
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Australia has such diverse climes that strawberries are available all year round – this kitsch dessert is the perfect serving
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Freshly picked asparagus – sweet and crunchy – perfectly combines with a poached egg on dark rye and black tahini
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Baked with local honey for extra flower power, the damp crumb and caramelised crust of this humble cake will win your heart
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Celebrate the arrival of spring with perky crimson rhubarb. Roast it into tender batons and fill your kitchen with a sweet orange scent
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The perfect end-of-winter salad stars an unfairly maligned edible bud in a revamped coleslaw
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Sweet, creamy and absolutely nothing like an apple, this heart-shaped fruit doesn’t ask for fuss – just a scoop and a spoon
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Fennel livens taste buds weighed down by stodgy foods, making this pretty, gluten-free tart a wonderful mid-winter lunch
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It's not an artichoke, nor from Jerusalem, but the nubbly root vegetable is a delicious addition to a wintry vegetarian feast
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Make a big batch of candied lemons, ideally from trees grown in your neighbourhood, and put them on top of this splendid cake
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Earthy, sweet and versatile, a beetroot you pickle yourself will give far more pleasure than one from a tin – as this salad proves
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Roast these waxy potatoes for perfect chips, and serve alongside sweet flathead tales for a succulent and crispy mouthful
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Hazelnuts are at their sweetest right now. Crack them open, roast them, rub off the skins and then make this sublime spread
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A South American fruit now grown in New Zealand, the feijoa makes a magnificent crumble to serve with ice cream on a cool autumn night
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Earthy colours and flavours make this the perfect autumn treat, ideal for breakfast or a light dinner
About 40 results for Season's eatings
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Season's eatings: red capsicum salsa