Showing 61-83 of 83 results

  1. Parsley

    Versatile parsley can be added to salads, made into pesto, tossed through cooked vegetables or used to coat meat and chicken. Parsley is a good source of vitamins A, C and K and has dietary fibre. In...

  2. Peach

    Sweet, juicy peaches can be eaten raw, added to salads or made into desserts. Peaches contain vitamins A and C and dietary fibre. In Victoria, peaches are at their peak between November and March...

  3. Zucchini

    Zucchinis are related to pumpkin and squash. They can be steamed, boiled, grilled, stuffed, baked, barbecued or eaten raw in salads. Zucchinis contain vitamins A, C and K and they are a good source of...

  4. Raspberry

    Raspberries can be eaten raw, made into desserts and smoothies or used in a marinade for chicken and other meat. Raspberries are a good source of vitamin C and manganese. They contain vitamin E...

  5. Melon

    Sweet, juicy melons are eaten fresh as part of breakfast, added to salads to complement meat and seafood dishes or served as dessert with yoghurt. They contain vitamins A and C, minerals and dietary...

  6. Kiwi

    The fuzzy-skinned kiwifruit has a sweetish-tart flavour and is a great source of dietary fibre and vitamin C. Varieties include the brown-skinned fruit that are at their peak in Victoria from March to...

  7. Pineapple

    Sweet, juicy pineapple is fantastic enjoyed fresh on its own or used in sweet and savoury dishes. Chunks of pineapple can be added to skewers, tossed in noodle dishes or made into a salsa. Pineapples...

  8. Marjoram

    Fresh marjoram is used in salad dressings, soups, marinades, egg and vegetable dishes. Marjoram contains vitamins A and K, minerals such as potassium, manganese and magnesium and dietary fibre. In...

  9. Grapefruit

    The citrus flavour of grapefruit is a perfect accompaniment to meat dishes and salads. Grapefruit is a good source of vitamin C and contains dietary fibre. In Victoria, grapefruit is at its peak...

  10. Persimmon

    Exotic persimmons can be eaten raw, tossed in salads or served alongside meat, chicken and fish dishes. They are a good source of vitamin C and contain dietary fibre. In Victoria, persimmons are at...

  11. Garlic

    What is garlic? Garlic can lift many dishes into another realm of flavour. While most people love mashed potatoes, the aroma of skordalia – a creamy combination of crushed garlic, boiled smashed...

  12. Mango

    Sweet, juicy mangoes are a favourite summer tropical fruit that can be eaten fresh, added to salads or made into chutney. They are a good source of vitamins A and C and contain vitamin B6 and dietary...

  13. Fennel

    Fennel has a mild aniseed flavour and is used extensively in many cuisines. You can eat it raw, braised, baked or sautéed. Fennel is a good source of vitamins A and C and contains minerals such as...

  14. Tangelo

    Tangelos can be eaten raw, added to salads, made into salsas and served alongside grilled fish and chicken. They are a good source of vitamin C and folate and contain dietary fibre. In Victoria...

  15. Pear

    Pears are a versatile fruit that can be eaten raw, grilled, added to meat dishes or made into desserts. They contain vitamins A and C and are a good source of dietary fibre. In Victoria, pears (...

  16. Broccoli

    The bright green florets of broccoli are highly nutritious and a great source of dietary fibre and vitamin C. Gently cook broccoli by steaming or stir-frying to enjoy the great flavour of this...

  17. Lime

    Tangy limes can be squeezed and added to fruit juices, made into desserts or used as a marinade for chicken or fish. Limes are a good source of vitamin C and contain minerals such as calcium and...

  18. Leeks

    The long, white-stemmed leek can be eaten raw, sliced in salads, sautéed or added to soups and pies. Leeks are a good source of vitamins A, C and K, and contain lots of dietary fibre. In Victoria...

  19. Lettuce

    A green salad made with crispy, crunchy lettuce complements grilled meat, chicken or fish dishes. Depending on the variety, lettuce contains vitamins A and C and minerals such as potassium. Lettuce is...

  20. Thyme

    Thyme pairs well with a variety of foods and is often used to flavour meats, soups and stews. Its almost peppery flavour adds a wonderful aroma to vegetables and chicken stuffing. Thyme contains...

  21. Rosemary

    Pungent, aromatic rosemary is a versatile herb that adds favour to roast meats, chicken and fish and enhances the flavour of many vegetable dishes. Rosemary contains vitamins A, B6, C and folate and...

  22. Lemon

    Lemons can be squeezed over a piece of grilled fish and their grated zest adds an aromatic perfume to recipes. A slice of lemon in tea adds another dimension to the drink. Lemons are a good source of...

  23. Mushroom

    Mushrooms are versatile and can be eaten raw or cooked. There are many varieties available in Australia. Mushrooms are a good source of vitamins B2 and B3 and minerals (potassium phosphorus, zinc and...