Ask the experts: making the most of Australian chestnuts

Our food experts Fran Abdallaoui and Pamela Clark show you how to prepare delicately sweet fresh Australian chestnuts.

Chestnuts are available from mid-March to July. Look for a glossy, brown, firm shell and a heavy feel for their size. Store raw chestnuts in a paper bag in the crisper drawer of the fridge for two-three days or in an airtight container for up to 10 days. Store cooked, peeled chestnuts in the fridge for up to four days.

One kilogram of fresh chestnuts yields about 700g once peeled. They freeze beautifully, so you can add that chestnut flavour all year round. Use in cakes, desserts, soups, salads or stuffings. Chestnuts contain folate, potassium and vitamin C, are low GI, gluten-free and low in saturated fat.

SCORING

When baking or roasting chestnuts, cut a shallow cross into the flat side of the shell. This prevents the nut overheating and bursting while cooking.

ROASTING AND BARBECUING

To roast, place scored chestnuts onto a baking tray and bake at 200°C (180°C fan-forced) for 15-20 minutes or until the shells split open. Alternatively, place chestnuts onto a barbecue grill for about 15-20 minutes, turning occasionally, until the shells blacken and split open.

BOILING AND MICROWAVING

Cut chestnuts in half across the width. Simmer for 15-20 minutes or until the flesh is tender. To microwave, place 8 scored chestnuts in a single layer on a microwave-safe plate. Cook, uncovered, on HIGH for 2-3 minutes or until the flesh is tender.

PEELING

Peel while still warm as chestnuts can be tricky to peel when cooled. Once cooked, remove from heat (or oven) and wrap in a clean tea towel for 5-10 minutes, then quickly peel off outer brown shell and remove skin underneath. If boiled, there’s no need to wrap in a tea towel.