SEASONAL UPDATE

Top produce picks by Mike McEnearney, head chef of Kitchen by Mike and creative director of Carriageworks Farmers’ Market.

MY FAVOURITE FRUIT of all time is the quince. People are intimidated by it, as it’s not a classic fruit you can eat raw. The South Americans do, however, by slicing and sprinkling it with salt. A more common way to eat quince is cooked. Cut it in half and bake with honey and spices, or pan-fry with witlof leaves to serve with pork or strongflavoured fish like mackerel.

I start hunting for mushrooms in April. If the weather has cooled enough, saffron milk caps (pine mushrooms) are a real treat. The large parasols are delicious roasted whole with garlic, butter, thyme and breadcrumbs. For those who don’t have time to forage, The Fungi and Margin’s Mushrooms at Carriageworks Farmers’ Market has an extensive assortment.

Pumpkins and pattypan squash are in their prime – I roast mine in a very hot oven to caramelise the flesh, leaving the skin and seeds intact for extra nutrition and texture. For the best selection, talk to Greg at Block 11 Organics.

The Australian nut harvest is in full swing in April, when they are green and fresh from the tree. Most of us only know a nut as the dry, salted variety – a green nut very early in the harvest has a jelly-like texture that will gradually firm to be waxy later in the season. I love them shaved into salads. Look out for fresh nuts and almond milk from Mandole Orchard and fresh macadamias from Hand ‘n’ Hoe Organics.

A final note for seafood lovers – April is the final month of the Sydney Rock Oyster season, so enjoy them while you can. Both Mimosa Rock Oysters and Josh Niland’s Fish Butchery are the best places to buy the very last oysters of the season.

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