Autumn produce

Autumn means shorter days, crisp mornings and cooler evenings. There is something exciting about the prospect of rugging up, getting cosy and eating warming soups and roasts. A new season means new colours, tastes and textures providing us with fresh inspiration for meals. 


Leeks are a member of the allium family (onions, garlic, shallots, etc). The white and light green parts are often called for in recipes, save the tough outer green parts for stocks and broths. Leeks can be braised, sauteed, roasted and perfect for soups, stews and pies, like our chicken mushroom and leek pie. 


Roasted pumpkin is naturally sweet and full of flavour. Perfect for hearty grain salads - simply toss through a grain of choice with some fresh herbs, crunchy nuts and creamy feta. When steamed, pumpkin blends into a thick, velvety puree! Perfect for dips, soups, pasta sauces and more. 

Cruciferous veggies

Think cabbage, cauliflower, kale and broccoli - though they are available mostly all year round they are sweetest and full of their delicious flavour when the weather gets colder. You may notice cauliflower prices creep up during the warm summer period, sometimes costing up to $15.  

The cruciferous family are the perfect candidate for roasting, they crisp up effortlessly adding extra flavour with minimal effort, serve with a creamy sauce like our yoghurt tahini, pickled onion herbs and some crunchy nuts. 


Brussels Sprouts

Brussels are also a part of the cruciferous family but they deserve a heading of their own. They’re like small little compact cabbages that are delicious when roasted until crispy and charred. They also can be finely shaved making a delicious side salad, but our all-time favourite has to be our miso honey-roasted Brussels. 


These sweet little guys are abundant during autumn, they have a unique flavour so make the most of them and add them to cakes, crumbles and chutneys. If you’re lucky enough and have a tree we recommend freezing the inside flesh, perfect for smoothies and crumbles or botting up our chutney to enjoy year-round.