From June to August, the Winter months come with an abundance of rich, colourful and earthy produce that opens up a world of creativity in the kitchen.

Ideal for roasting and slow cooking, root vegetables like carrot, parsnips and beetroot create a strong, earthy base to many meat and vegetarian dishes, while gutsy, powerful and nutritious leafy greens like kale and silverbeet add texture and flair.  

Fungi is abundant – try a medley of exotic and mild button mushrooms for dishes like soups and pâtés, or to enrich sauces. Mushrooms and garlic have long had a love affair; mix it up and look at including black garlic and herbs for new flavour profiles. 

Infuse tangy, vitamin-rich citrus and kiwifruit to bring freshness and vitality to both savoury and sweet dishes. Green kiwifruit is also a great digestive aid – include it in salsas and sauces, and use as a tenderiser for meats. 

Recipe call outs - Get Inspired here

• Baked oranges with dark chocolate and nuts 

• Truffle and mushroom soup with crėme fraîche and black garlic 

• Shaved fennel & fresh orange salad with greens and verjuice dressing.  

• Tangy kiwifruit salsa & smoked salmon tostada 

• Roasted colourful beets with creamy goats’ cheese, crispy kale and kale & herb pesto 

• Baked mushrooms topped with patė and herbs