• 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.