delicious - - IN SEASON -

• MANGO is pop­u­lar world­wide, and has its roots in the trop­i­cal cli­mate of In­dia. Per­fect on their own or added to ei­ther desserts or savoury dishes, man­gos add a pop of sweet­ness and bold colour to sal­ads, sal­sas, cakes and chut­neys. Aussie man­gos are in abun­dance, and best en­joyed, from Novem­ber through the sum­mer months.

• SWEET CORN is grown through­out most of Aus­tralia, with the crop thriv­ing in the warm, sunny weather of spring and sum­mer. Whether bar­be­cued, souped-up or made into frit­ters, sweet corn is the ideal warmweather in­gre­di­ent. Store in the fridge to keep cobs sweet and juicy.

• PRAWNS are abun­dant in Aus­tralia, with 15 large fish­eries har­vest­ing four main species around our coast­line. Noth­ing says sum­mer like a big bowl of fresh prawns, but this pop­u­lar crus­tacean also of­fers mas­sive flavour when grilled, or added to pasta dishes, sal­ads and noo­dles. The king prawn is one of the most com­mon va­ri­eties, and is avail­able year-round.

• CHICKEN is, not sur­pris­ingly, the most widely con­sumed meat in Aus­tralia. Whether fried, made into soup or roasted, this pop­u­lar poul­try is a com­fort-food favourite, while be­ing the ideal ad­di­tion to bulk up sum­mer sal­ads. High in pro­tein and low in fat, its ver­sa­til­ity makes it a favourite in­gre­di­ent both among home cooks pre­par­ing a quick meal and top chefs us­ing it as a star in­gre­di­ent.

• OR­ANGES add a cit­rus zing to the warmer months. Va­len­cia or­anges are the most read­ily avail­able va­ri­ety from now un­til Fe­bru­ary. They are ideal for juic­ing, but also shine when added to sauces, mari­nades, desserts and cocktails.

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