The Weekend Post - Cairns Eye - - Front Page -

Thanks to var­i­ous grow­ing sea­sons across Aus­tralia, rea­son­able shelf-life and trans­porta­bil­ity, red onions are nearly al­ways avail­able in FNQ. The short har­vest­ing sea­son here, Septem­ber to Novem­ber, means lo­cal reds are avail­able for only four months, depend­ing on weather and stor­age. Now is the time to try some­thing dif­fer­ent than the usual green salad. For a nice side dish, braise, with gar­lic, medium-heat chili, white wine, chicken stock and top with pars­ley. A great lunch can in­clude a Span­ish-style tor­tilla, with onion, sweet po­tato, po­tato, tomato, a va­ri­ety of cap­sicum, gar­lic and eggs. Top with pars­ley and serve with greens. All of these items are on in FNQ now. A favourite for me is any style toasted lo­cal, wild­caught fish sand­wich, with a healthy bit of red onion. Slice with pan-fried mack­erel or dice with lo­cal tuna. Vi­ta­mins C, B1 and B6, di­etary fi­bre, fo­late, man­ganese, cop­per, phos­pho­rus and potas­sium add plenty of nu­tri­tion to the great flavour.

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