SEASON'S BEST

It’s beginning to look a lot like Christmas – and it’s time to feast on the best December can give. Catherine Milford searches out this month’s flavoursome delights

COLOUR POP

Around December, while the pohutukawa display a riot of red throughout the country, there’s plenty of colourful options for your dinner plate too.

This time of the year means berries, cherries, sweetcorn and zucchini are in season; it’s a lot easier eating healthily with such an abundance of deliciousness available! Central Otago is renowned for producing some of the best cherries in the world; the winter chills make the area perfect for growing firm, flavourful cherries.

Typically, the later in the season, the firmer and sweeter the cherry. All Central Otago cherries are picked by hand, and sent around the country for use in everything from pavlovas to pies – if they don’t all get eaten first! Fresh cherries are delicious in duck and chicken recipes, or if you’re going for decadence, dip cherries in hot melted sugar or chocolate for a sweet snack.

Sweetcorn is a barbecue-master’s dream for carrying flavour. For the tastiest sweetcorn, leave the husk on the corn cob and soak in water for 20 minutes before placing on the barbecue. Turn often while cooking, and when it’s ready, strip the husks back to make a handle, and enjoy on its own or with butter, salt and pepper.

If you’ve never tried artichoke, now’s the time. Slice off the top of the artichoke, remove small leaves from the base and cut off the excess stem. Rinse in cold running water, opening up the leaves a bit so the water can get inside. Boil or steam artichoke with water that’s flavoured with garlic, a slice of lemon and bay leaf. When it’s ready, pull off the leaves one at a time and dip into melted butter or vinaigrette before scraping the flesh off with your teeth. When you’re done, scrape out the inedible fuzzy ‘choke’, cut the heart into pieces and dip in butter. It’s delicious.