THIS MONTH’S BEST
Kale makes a seasonal comeback, along with oyster mushrooms and eschalots.
Buk choy You almost get two vegetables in one with this nutritious Asian green; the stems add delicious crunch to dishes while the leaves are a velvety texture. When cooking, remember the stems take a little longer to cook, so add them first.
PERFECT PARTNERS: Ginger, sesame oil, oyster sauce, chicken, beef, pork, garlic, hokkien noodles.
QUICK IDEA: Cook buk choy in a steamer, then dress with a mix of chilli, ginger, garlic, soy sauce, malt vinegar and sesame oil.
Kale This nutrient-packed vegetable has risen to fame over the last few years and seems to be in everything! As it’s high in fibre, low in kilojoules, and packed with vitamins A,C, K, and antioxidants, it’s no wonder.
PERFECT PARTNERS: Fetta, chicken, beef, seafood, garlic, lemon, eggs, tofu.
QUICK IDEA: Combine melted coconut oil, dried chilli flakes and five-spice powder in a bowl. Add roughly chopped kale leaves. Bake on a baking tray for 15 minutes or until crisp.
Passionfruit This refreshing fruit adds a real zing to dishes and is more than just a topping for pavlovas or fruit salad. Use it to make curd, cheesecake or even a soufflé.
PERFECT PARTNERS: Coconut, mint, white chocolate, mascarpone, shortbread, vanilla.
QUICK IDEA: Combine vanilla bean paste, passionfruit pulp and icing sugar, and use to ice vanilla cupcakes.
Oyster mushrooms Often featured in Japanese cooking, these delicate mushrooms are so named because of their oyster-shell shape. They pick up flavours easily and cook quickly so they’re great to use in stir-fries.
PERFECT PARTNERS: Lemongrass, chicken, beef, garlic, soy sauce, sesame oil.
QUICK IDEA: For a speedy omelette filling, quickly cook oyster mushrooms, garlic and baby spinach with a splash of soy sauce.
Eschalots Commonly used in French and Asian cooking, these small members of the onion family have paper-thin skin and light purple flesh. Their mild, sweet flavour makes them ideal to eat in salads.
PERFECT PARTNERS: Beef, veal, red wine, balsamic vinegar, goat’s cheese, coriander.
QUICK IDEA: Brown eschalots in butter. Add flour, red wine, stock and thyme. Bring to simmer and cook until reduced slightly. Serve over sausages or steak.
OYSTER MUSHROOMS BUK CHOY ESCHALOTS KALE PASSIONFRUIT