• HEIRLOOM TOMATOES Commercial tomatoes have tougher skins, uniformity of colour and shape, and improved storage and transport life, whereas heirloom varieties offer a range of flavour and colour, from the meaty ‘yellow oxheart’ to the bright ‘green zebra’.
• ENGLISH SPINACH “Spinach has been forgotten and overlooked, but I love it,” says Verheul, who recommends it lightly cooked – blanched for just two seconds, then refreshed in iced water.
• KING PRAWNS offer an intensely sweet yet savoury butter character, and rich moist flesh. Eastern and Western varieties peak from late summer to early winter.
• PASSIONFRUIT These vine fruit are native to South America. There are more than 550 varieties, and their appearance varies from yellow to dark purple, which is the most common type in Australia.