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WHAT'S IN SEASON?

In New South Wales, Dave from Harris Farm says: "

This week is school holidays in NSW and as always demand has eased and of course prices are retreating on most products. There are a few interesting and good eating imports available which are not grown locally at this time of year. We have mangoes from Taiwan that are absolutely beautiful in both appearance and taste. The Taiwanese have huge crops most of which are consumed domestically. They are in the height of their summer now and the fruit, though expensive, is fully mature and worth a try. Read more

For gorgeous Organic, Australian Garlic, you can't go past Patrice Newell We're still eating the garlic we ordered earlier this year and shared with family and friends. Patrice's next shipment is due in November - YES ... November. Make sure you get on her mailing list as you won't be sorry.

Looking for Fresh Wasabi Shima Wasabi (Tasmania) who will deliver Australia-wide. Fresh, authentic wasabi has become a huge hit in the Australian gourmet food scene over the past couple of years and is now used by leading restaurants in a dazzling array of dishes all over the country.

As a weekly market-goer, I'm sharing my visits between Moore Park EQ, Eveleigh, & North Sydney markets. When out of town, I find my way to the Noosa Farmers Market or the Gold Coast Growers Market . It's such a fun way to shop! Saturday afternoons are spent chopping at the bench, picking herbs from the garden and cooking sweet and savoury dishes. One of my favourites is Ballantine Estate in the Wootton Valley. The chuck steak was once again prepared into Guillaume Brahimi's Boeuf Bourguignon recipe from Maeve O'Meara's Food Safari Cookbook.

There's pleny of rhubarb around (see our recipe), and citrus fruit from the man at Mangrove Mountain and apples are in abundance. Who could get bored with the old basic rocket, pear and parmesan salad?

The oranges are particularly nice for juicing or eating whole, as are mandarins.

Carmello Ocello's Cheese & Bread counter's at the Entertainment Quarter Markets continue to delight us. We purchased a smooth Buffalo Cheese and a Tasty Goat's cheese which go beautifully with a fig paste or one of their gourmet spreads.

I like to check out what other food sites are saying, and experiment with their recipes. SBS Food has a lot of information and recipes, as do many others.

Jamie McDonald from Fratelli Fresh in Danks Street Waterloo does a comprehenisve Market Update of what's available on the Fruit & Veg scene, telling us what's good, in abundance and/or expensive. See his list. And, if you haven't done any of their cooking courses, do yourself a favour and book in for either a free course, or a paid one. It's a great place to learn and use excellent produce.

Tomatoes of all varieties are in abundance with a large selection of Roma, Heirloom, cherry and vine ripened. It's a great time to make roasted tomato soup or a lovely Roast Tomatoes with Raisins & Fetta recipe we found in Gourmet Traveller a few months ago. It goes beautifully with a slow roast lamb or beef. See recipe

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WHAT DO WE DO?
Our aim is to help you find good products that you can share at home with friends and family. You might buy them or cook them yourself. Or, you may have a caterer do it all for you. See About Us for more info.

HEALTHY EATING
Not sure what you should be eating if you exercise a lot? Here are some suggestions ..

WHAT'S ON?

• See some of the many Free to Air programs & recipes at SBS
• Check out the official Masterchef Website

WHO'S TALKING ABOUT WHAT?
Don't forget to regularly check our Food Blog links. For example ..

• Alice Mentiplay of Vic Food Trails has a field to table approach on her coverage of produce grown and marketed in Victoria.
• Dave at Harris Farm does a regular market update
• Heidi Swanson of 101 Cookbooks is forever offering new recipes
• Lorraine Elliott, AKA "Not Quite Nigella" offers a visual and verbal foodie feast on a daily basis
  

WHO ARE WE ...

We are a gateway for foodies to find products, growers, markets, suppliers, outlets, cooking schools or maybe someone to cook for you.