WINTER VEGETABLES
Avocado
While technically a fruit avocado is generally used as a savoury, which lends itself more to the use of vegetables. Avocado has a slightly nutty flavour and mild sweetness with creamy buttery flesh. Avocado can be used in salads and salsas, served on toast with cracked pepper and lemon, on burgers sandwiches wraps and tacos. Avocado pairs well with fish, chicken and bacon. Avocado can be used to make dips and purees and is most famous for the Mexican dip Guacamole. With a wide range of health benefits avocado is even being used in smoothies and other drinks.
Broccoli
Broccoli is slightly sweet with a mild earthy bitterness. When eaten raw Broccoli is crisp with a grassy finish. Broccolini is the second pick from the side shoots, whereas broccoli is the main head from the centre of the plant. When cooked broccoli becomes less bitter with a tender texture. Broccoli is best cooked by steaming or blanching. Broccoli can be used in soups, salads, stir fries, purees and is most commonly used as a side to a main dish, however if you are creative broccoli has many uses
Brussel Sprouts
Brussel sprouts when prepared correctly can have a sweet nutty flavour, the best way to achieve this is by roasting, or sautéing them. Steaming Brussel sprouts is okay if you don’t overcook them and then finish them in butter. When overcooked especially when boiled or eaten raw the Brussel sprout will be bitter and unpleasant.
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Cabbage
Cabbage has a slightly peppery bitterness when eaten raw, the flavour of cabbage becomes sweeter as it is cooked. Cabbage is essential to a good slaw and can be used in soups, stews, salads and stir-fries. Cabbage can be fermented to make sauerkraut or pickled to preserve it and add a point of difference. Cabbage can be grilled or sautéed and served as a side to a main dish.
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Carrots
Carrots are slightly sweet and earthy with a little bitterness, Carrots have a flavour that is quite unique and can only be described as a carrot. Carrots have many uses in the kitchen and can be eaten raw in salads, slaws or as crudities. When cooked carrots become even sweeter losing much of the bitterness and can be roasted, boiled or steamed. Carrots can be made into dips or puree’s and are a must have in many soups stocks and sauces.
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Cauliflower
Cauliflower has a delicate flavour that is slightly nutty with a mild sweetness. Cauliflower is a fibrous vegetable that is really versatile. It can be steamed, roasted, boiled and char grilled. Cauliflower is great for making soups and puree’s, and goes great in curries due to its ability to absorb flavours. Cauliflower can also be used as an alternative to rice as well as having man y different uses as a side dish to a main course.
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Celeriac
Celeriac belongs to the same family as celery and is predominately used for the large bulbous root. Celeriac has a very fibrous texture and mild celery flavour with floral rose like aromas and a slight bitterness when used raw. When cooked Celeriac takes on a subtle sweetness but can become a little woodsy when cooked to long. Famously known for the dish celeriac remoulade. Celeriac can be used in slaws, salads, soups, purees, mash and can also be roasted. Celeriac is a really versatile root vegetable, which can enhance the flavour of many other ingredients.
Celery
Celery has a mildly bitter, savoury flavour with a slightly herbal aroma. Celery is best enjoyed raw in salads or as a crudity with dips. Celery also plays a vital role in adding back notes and depth of flavour to many soups, stocks and sauces.
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Cucumber
Cucumber has a crisp refreshing texture with mildly earthy tons and a slightly fruity sweet inner flesh and bitter skin. Cucumber has many different varieties with varying degrees of these flavour profiles. Cucumber can be used in salads, salsas, chilled soups, sushi and dips as well as in sandwiches, burgers, wraps and tacos. Cucumbers can also be pickled and made into relish. Cucumbers can also be cut and eaten alone or used as crudities.
Horseradish
Horseradish has a spicy peppery flavour that is piquant and sharp which is much stronger than regular radish. Despite its strong flavour horseradish has many uses. Horseradish can be used in soups, sauces, dips, dressings, potato dishes, burgers, sandwiches, wraps and tacos among other things. Horseradish pairs well with Beef, prawns and egg dishes. Horseradish could also be pickled and used in salads, pickling horseradish will soften the intensity of the flavour although only a little.
Kale
Kale is fibrous green leafy vegetable that has a peppery flavour similar to rocket with slightly woody and grassy notes. Kale can be sautéed, steamed, roasted and added to soups or mash potato. There are a few different varieties of Kale all with varying levels of these flavour profiles, Tuscan Kale in particular is a little less fibrous and less bitter than regular Kale with a sweeter nutty flavour and is the best when it comes to baking for crispy Kale.
Kohlrabi
Kohlrabi is a bulbous vegetable in the crucifer family. When eaten raw Kohlrabi has a crisp texture, which is slightly sweet with a peppery flavour similar to a radish. When cooked Kohlrabi becomes tender and sweet. When raw Kohlrabi can be used in salads, slaws, and remoulade. Kohlrabi can be cooked by roasting, steaming, sautéing, boiling or frying. When cooked Kohlrabi can be used in mash, purees, dips, bakes and soups or roasted and served as an accompaniment to a main meal
Leek
Leek is a mild, sweet and delicate flavoured member of the onion family. Leek can be finely sliced and used raw in salads or slaws. Leek can also be roasted and served as an accompaniment to a main course. Leek can also be used in purees and is an essential ingredient in many soups, stocks, and sauces.
Mushrooms
Mushrooms have a myriad of varieties that all have varying levels of Umami, which is robust and rich, most mushrooms have a mild earthy/woodsy flavour with a meaty texture. A mushrooms use in cooking is quite broad and can be used in Pasta, Risotto, Pizzas, Stir-fries and Salads. Mushrooms can also be roasted whole and served as a centre plate highlight or as a side. Mushrooms can be used in soups, stocks and sauces as well being used as a stuffing just to name a few things. The culinary world would be a little less exciting without Mushrooms
Onion
Onions have many different varieties ranging from mild and sweet to spicy and pungent. Onions are a staple in any kitchen and can be roasted, sautéed, grilled or caramelized. Onions are quite often the starting point of many dishes and are essential in many soups, stocks and sauces. When cooked onions lose much of the astringent bitter flavour and become sweet and fragrant adding depth of flavour to any dish.
Parsnip
Parsnips have a sweet, nutty and earthy flavour, which develops more as you cook them. Parsnips can be roasted, steamed, boiled or shaved and fried into crisps. Parsnips can be used to make soups and purees or added to a hearty stew.
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Okra
Okra has a mild, sweet grassy flavour. Okra can be fried, roasted, pickled, grilled or eaten raw to name a few. Most famous for it’s use in Gumbo, Okra is also a great thickener for soups and curries.​​​​​​​​​​​​​
Pumpkin
Pumpkin has an earthy, mildly sweet flavour with a slight nuttiness, there are many different varieties of Pumpkin with varying degrees of these flavour profiles. Pumpkin can be roasted, steamed, boiled, or sautéed. Pumpkin can be used cooked in salads, pasta, risotto, pizza, curries, tagine, soups, stews and purees. Pumpkin can also be used as a base to make gnocchi among many other uses.
Potato
Potatoes have a mild earthy flavour with textures varying between different varieties. Some varieties are starchy and best used for mashing, roasting and chipping, while other varieties are waxy due to a lower starch level and higher sugar and moisture levels, these potatoes are best for boiling or steaming when you wish to maintain the shape of the potato. Potatoes have an amazing number of uses apart from the obvious and can be used to make soups, dips, purees, rosti, hash browns, gnocchi, bakes, croquettes, Spanish tortilla and an array of delicious French specialties such as Pommes duchess, fondant potatoes, Pommes Anna and Pommes Dauphine just to name a few. Potato is undoubtedly the most versatile carbohydrate available to any cook.
Radishes
Radish has a spicy peppery taste that varies between different varieties.
The texture of radish also varies between varieties with some varieties having a slightly woodier texture than others. Radish when sliced thinly can be used fresh in salads and slaws or as a garnish. Radish also pickles well. Radish can be cooked by steaming or roasting which largely softens the intensity of the radishes flavour. When cooked radish can be transformed into, soups and purees or served as a side.
Spinach
Spinach has a crisp clean flavour with a mild sweetness and slightly earthy tinge. When cooked Spinach becomes a more full-bodied flavour with a slight acidity. Spinach can be used fresh in salads and slaws, as a filling for burgers, sandwiches wraps and tacos, on pizzas, in pasta, risotto and gnocchi. Spinach can also be sautéed or wilted to be used as a side or a filling for pastries and stuffing’s.
Silverbeet
Also known as Chard, Silverbeet has a robust, deep earthy flavour. While the larger leaves and stems are generally cooked the smaller leaves are nice when used fresh in a salad. Silverbeet can be sautéed, steamed or added to a soup or stew. Silverbeet is great in quiche, and pies or pastries and is essential to traditional Greek Spanakopita (spinach and cheese filo).
Shallots
Also known as eschallots and not to be mistaken with spring onion shallots is a smaller variety of the onion family with red or gold skin. Shallots have a delicate peppery flavour that is slightly sweet when raw. Shallots sweetness increases when cooked and loses some of the pungent flavour. Shallots can be used fresh in sauces, salads and slaws. Shallots can be cooked by roasting, sautéing or grilling. When cooked shallots can be used in soups, stocks, sauces, pasta, risotto, stir-fries, and purees or as a side. Shallots can also be pickled.
Spring Onion
It is quite confusing how many different names spring onions have, they can be known as scallions, green onions and shallots although all of these names have different meanings the world over. Most commonly known in Australia as shallots, spring onion has a sharp, peppery flavour that is almost spicy yet subtly sweet as well with the sweetness intensifying when cooked, like all onions. Spring onion can be used in soups, stocks, sauces, salads, salsas, pastas, risottos, stir fries, on pizzas to name but a few. Spring onions are very versatile and can be used in many different ways.
Swede
Swede is an earthy root vegetable with a sweet, nutty and slightly tart flavour. Swede can be roasted, or steamed, when boiled Swede has a tendency to disintegrate if over cooked. With this in mind Swede is great in soups and stews as it can thicken the dish while adding depth of flavour. When roasted Swede becomes sweeter and can be used as a side to a main dish.
Sweet Potato
Sweet potato has a sweet flavour with an earthy hint and a trace of nuttiness and mild spice. Sweet potato can be roasted, steamed or boiled. Sweet potato is good in curries, stews, on pizzas or roasted and served warm or cold in salads. Sweet potato can be roasted and served as a side, steamed and mashed, used as a base for gnocchi or to make dips and purees.
Apples
Apples have a crisp refreshing texture when eaten raw and become soft and tender when cooked. There are many different varieties of apples each offering varying degrees of sweet, tart and floral flavours. Apples can be used in fruit salads, savoury salads, sauces, purees and many desserts. Apples can be cooked by steaming, roasting, sautéing, caramelizing, poaching and stewing. Apples pairs well with pork and can be used as an accompaniment for many pork main dishes.
Cumquat
Cumquat are small citrus fruit packed with flavour. The skin is thin with no pith and is sweet with a very mild bitterness. The flesh is pulpy with a very sour and tangy flavour. Cumquats can be used in fruit or savoury salads, marmalade, jam, chutney, marinades or baked in cakes, tarts, or pies.
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Custard Apple
Custard apple have a hard inedible skin and inside the soft delicate flesh encases black inedible seeds. The soft white flesh of the custard apple has a sweet flavour and vanilla like aroma. Custard apples can be used in fruit salads, savoury salads, salsa (sweet and savoury), ice cream, sweet drinks, and baked goods.
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Feijoa
Feijoa have a similar look to guava with a rough dull green skin. The flesh of the feijoa is opaque, firm and slightly grainy with a gelatinous seed pulp. Feijoa have a uniquely tropical flavour that is sweet, floral and zesty. Feijoa can be used to make chutney, jam, paste, salsas, salads, cakes, loaves, and many other desserts. Feijoa can be preserved by poaching in sugar syrup. Feijoa can also be cut in half and simply eaten with a spoon.
Grapefruit
Pink and yellow grapefruit has a distinct bitter sweet flavour that is quite tart. The Ruby grapefruit however is much less bitter with a sweet tangy flavour making it the more popular of the varieties. Grapefruit can be used in fruit salads however it is an acquired taste and may not be to everyone’s liking. Grapefruit can also be used in savoury salads, salsas, sauces, dressings and desserts.
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Kiwi fruit
Kiwi fruit have a fuzzy greenish brown skin that is thin and edible with a tart flavour. The flesh of the kiwi fruit is light green or golden (depending on the variety) with small black seeds. Kiwi fruit has a soft texture and unique flavour that is refreshingly sweet and mildly acidic. Kiwi fruit can be used in Fruit and savoury salads, sauces, marinade, salsa, jam, compote, sorbet, cakes, breads and as an accompaniment to desserts. Kiwi fruit can also be used to ceviche fish or tenderize squid, don’t leave it on too long though or the enzymes will cook the squid too much.
Lemons
Lemons have a sour and acidic taste that is very astringent. Lemon rind is very aromatic and quite bitter. Lemons are best used in dressings and sauces or squeezed fresh over a variety of foods particularly seafood. Lemons can be preserved in salt. Lemons can be used for a range of desserts such as citrus tarts, lemon cakes, and lemon curd to name but a few. Lemon can also be used in various drinks and is used to make the famous aperitif Lemoncello. Lemon zest can be used in various dishes to add a subtle lemon flavour and aroma.
Limes
Limes are much like lemons only a little more tart and slightly less sweet. Limes can add a zesty zing to salads, salsa’s, and sauces by using the juice or the zest. Limes can also be preserved using salt although it is not as commonly done as lemons. Limes can also be used to make various desserts like the famous key lime pie, baked lime tarts or lime cheesecakes. Limes are the most commonly used fruit for mixing drinks. Limes are used in a variety of food cultures the world over.
Mandarin
There are many different varieties of mandarin, all of which offer varying degrees of sweetness and slight sourness with a very distinct flavour. My personal favourite is the Imperial Mandarin, which has a great balance of both. Mandarin can be used in salads, fruit salads and desserts or to create a nice salad dressing. Mandarin is best eaten simply as a fruit. The peel of mandarin can be used in stocks and is traditionally dried and used in Chinese master stock.
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Nashi
Also known as Japanese pear the Nashi resembles a large apple with light green to yellowish skin. Nashi has a thin skin and crisp juicy flesh with a sweet honey like aroma and mildly acidic pear flavour. Nashi can be used in fruit and savoury salads, slaw, salsa, jam, chutney, cakes, muffins and various other desserts. Nashi can be poached in sugar syrup to be used as the centre plate for a dessert or used as an accompaniment to sweet or savoury dishes. Nashi is also great on it’s own and enjoyed simply as a piece of fruit.
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Oranges
Oranges have a tangy sweet and tart flavour. Oranges can be used in salads, sauces and desserts. Oranges can be juiced and added to marinades or dressings, or you could just drink the juice alone or mix with a drink. The rind of oranges can be used in sweets such as Orangette . Oranges can also be used to make sangria. Oranges are also great to peel and eat in their raw form.
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Persimmon
Persimmons range in colour from dark orange to pale yellow with a shape similar to that of a tomato. The flesh of a persimmon is soft and silky when ripe with a delicate flavour that is mildly sweet and honey-like, while the peel is edible it can have a crisp texture that interferes with the overall experience. Persimmon is in some ways like a cross between a mango and an apricot with its own unique flavour. Persimon can be eaten raw, cooked or dried. Persimmon can be used in fruit and savoury salads, salsa, sauces, chutney, jam, relish, breads, cakes, muffins and tarts to name but a few. Persimmon can be also be roasted and served as an accompaniment. Persimmon is a truly under-rated fruit considering its flavour profile and all of its uses.
Pomelo
Pomelo is considered an old variety of grapefruit, which has a loose skin, and milder floral flavour that is slightly sweeter than regular grapefruit. Pomelo can be used in fruit and savoury salads, salsa, sweet and savoury sauces, dressings, jam, marmalade, curd, tarts, cakes, puddings and many other desserts. Pomelo has a myriad of uses and pairs well with white meats and seafood.
Quince
Quince is a golden coloured fruit similar to an apple. When consumed raw quince has an astringent flavour that is dry and sour with notes of pear and sour apple. Quince is generally eaten cooked as the flavour profiles of quince develop into a less astringent citrusy pear like flavour. Quince can be poached, stewed or roasted and the general rule is the slower the better as the slower it is cooked the more the flavour develops. Quince can be used to make jam, compote, paste, cakes, tarts, muffins and other desserts particularly custartd based. Quince pairs well with rich gamey meats such as lamb, venison and duck.
Rhubarb
Rhubarb is not technically a fruit however it is most commonly used as a fruit would be used. Rhubarb has long crunchy stalks simular to celery and an extremely tart flavour when eaten raw. Rhubarb is often stewed, poached or sometimes baked with sugar added to counteract the tart dry flavour. Rhubarb can be used in sweet and savoury sauces, as an accompaniment to rich proteins or desserts. Rhubarb can also be mabe into jam and compote.
Tamarillo
Also known as a tree tomato the Tamarillo has a firm skin and juicy jam like flesh similar to that of a tomato. While the skin is edible it is quite bitter and usually not consumed by most. The flesh of Tamarillo has a sweet citric piquancy. Tamarillo can be used in savoury salads, chutney, jam, sauces, chilled soups and salsas. Tamarillo’s have a broad range of uses in desserts and are commonly poached in sweet syrup.
Tangelo
Tangelo is a highbred variety of citrus created by crossing tangarine and pomelo offering a honey like sweetness and tart floral notes. Tangelo can be used in fruit and savoury salads, salsa, sweet and savoury sauces, dressings, jam, marmalade, curd, tarts, cakes, puddings and many other desserts. Tangelo has a myriad of uses and pairs well with white meats and seafood.
Dill
Dill has a fresh, slightly grassy flavour with mildly acidic sweet undertones. Dill has the amazing ability to highlight the flavour of whatever it is being served with. Tomato is a great example of this, when paired with dill the flavour of tomato is lifted to another level. Dill can be used in Salads, sauces, soups and egg dishes. Dill pairs well with Seafood, poultry, and pork. Dill seeds can also be used and are great as an aromat in pickling liquids. Dill is used in a variety of food cultures in many different ways.
Ginger
Ginger has a slightly sweet, earthy flavour with a warm spice that is quite unique. Raw ginger has a woody texture that is slightly less so when young. Ginger can be used in curry sauces and pastes, soups, sauces, stir-fries, dips and salad dressings. Ginger can be pickled and used in salads or sushi. Ginger can also be used in many different desserts, Ginger can also be dried and ground which softens the flavour a little. Ginger is used in a wide variety of food cultures around the world
Mint
Mint has a, fresh, aromatic and very menthol flavour. Mint can lift other flavours and refresh the palette. Mint can be used in fruit salads, savoury salads, sauces, dressings, dips, desserts, drinks, and is commonly used as a garnish. There are many different varieties of mint each offering variations in flavour lending their uses to many different food cultures.
Oregano
Oregano is bold, aromatic, earthy and herbaceous. Oregano has a savoury and very faint menthol flavour. Oregano goes well in tomato based sauces, fresh on a pizza, with artichokes in a salad, with beef or lamb and is essential to achieve the authentic Greek or Italian flavours. Oregano is essential in chimmi churi sauce an Argentinean favourite and is also essential in za’atar spice an ancient Middle Eastern spice rub.
Parsley
Parley has a fresh, grassy flavour that is slightly earthy and bitter. Parsley can be added to just about any dish to give it a nice savoury lift. Parsley can be used in soups, stocks, sauces, salads, salad dressings, pizzas, pastas, risotto and gnocchi.
Parsley is great with all potato dishes and egg dishes. Parsley can be used as a garnish and is also a great palette cleanser. Curly parsley is slightly sweeter than the flat leaf parsley.
Rosemary
Rosemary is sweet, earthy and herbaceous. Rosemary can add depth of flavour to many dishes and is great with red meats particularly lamb and other gamey meats Rosemary pairs well with garlic or potatoes. Rosemary is good in egg dishes, soups, salad dressings and sauces, as a marinade or with roasted vegetables in a salad to name but a few uses. Rosemary can also be used as a garnish.