Never underestimate the humble red onion. When roasted like this they become soft, sweet and fragrant. Great alongside any roast meat.
Corn is so sweet, juicy and versatile. Whether adding the kernels to fritters or muffins, blended into soups or tossed through salads, you are never disappointed.
The almost cherry-like flavour from the beetroot, combined with dark chocolate makes for one very decadent and memorable cake.
I first tasted this simple fresh-tasting salad in Greece. I love the crunch of the beans and the burst of flavour with the basil.
This pillow-like parcel of fragrant, crispy skinned potatoes should be served straight from the oven and opened at the table.
Say goodbye to soggy sprouts - try them roasted with honey, balsamic vinegar and pine nuts. Delicious!
Leeks are so versatile; use them as you would onions. Try them melted together with a good blue cheese. It really is a combination made in heaven.
Quince's slightly tart and floral perfume goes perfectly with these petite and airy cakes.
The first of the season's sweet, plump yams are now available.
Parsnips add a delightful subtle twist to this wonderfully moist and nutty cake.
Glorious, velvety pumpkin with a sprinkle of spice and creamy maple icing makes for a sensational cupcake!
Garlic is still in abundance and still pungent
This is such a fantastically simple yet utterly delicious tart.
Silverbeet pairs nicely with earthy Jerusalem artichokes in this tasty tart.
One of the easiest puddings to make and one of the most memorable to eat. Try using a variety of apples to give a subtle twist to this dish.
You may never look at or eat silverbeet the same way after trying this wickedly spiced and aromatically sweet combination. It is worth the effort.
These moreish, light and crispy fritters are a fantastic way to use the humble cauliflower. I have simply sprinkled over some homemade cumin salt and they are ready to enjoy. They are a great pre-dinner snack (ideal for the Rugby World Cup).
It seems we have abandoned this great dish in favour of its Italian counterpart the risotto. Unlike risotto you don't have to stir it continuously, which is a great time-saver, and it will absorb any flavours you throw at it. I say bring back the pilaff: it is a wonderful and versatile dish.
This can be whipped up in minutes, showcasing seasonal produce in a sublime little pudding.
Potatoes are a favourite in all seasons but a touch of garlic and rosemary makes them something special.
