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.