SEASONAL UPDATE

Top produce picks by head chef of Kitchen by Mike and, now, Kitchen by Mike At Home.

Mike McEnearney

of winter is time for the porridge pot and borscht pan, and for braises, bakes and daubes. It’s also a time for citrus, slow-cooked meat and plenty of veg with lots of vitamin C.

Tangellos have an intense flavour and are ideal in salads, or caramalised and served with custard. Another great citrus for June is the grapefruit. My favourite is to drizzle it with honey and sprinkle with chilli salt.

There’s always plenty of apples in June. Besides making a crunchy snack or using them in desserts, try sharp-flavoured varieties, such as Granny Smith or cox, for pureed sauces to serve with a roast.

Brussels sprouts are so delicious roasted with chestnuts, or steamed and tossed in butter. But I love to eat them raw in a salad. Shred them and serve with lentils, speck, parsley and a sherry vinegar dressing.

A versatile vegetable available in June is beetroot. Besides the standard red beetroot, look out for other varieties such as golden, and chioggia which has a candy cane stripe in the centre. Beets are also great eaten raw in salads or wrapped in foil and roasted, keeping the flavours in tact.

Winter is also the perfect time to use secondary cuts of meat. They contain collagen, which require long, slow cooking to break down into gelatine. My go-to is daube of beef (a French stew of beef and root vegetables cooked in red wine) using beef cheeks or the oyster blade.

You can now order home-style dishes from the new Kitchen by Mike At Home. The online platform also offers fruit and veg boxes from Carriageworks Farmers’ Markets and pantry staples from the Kitchen by Mike range, all delivered to your door. kitchenbymike.com.au/athome

THE FIRST MONTH