In Season: What to eat this winter
Now that winter has arrived, the weather isn’t the only thing that changes. There’s a clear shift in produce being harvested, the way we cook and the dishes people crave. Eating with the seasons has become more popular in recent years, but it’s so much more than a trend.
Seasonal eating is important because it guarantees the freshest (and therefore the most delicious) produce at its peak, it encourages sustainability and it gives us a nudge to get more creative in the kitchen.
Why eat seasonally?
At the turn of each season our menus are redesigned so that seasonal ingredients are the hero of each dish. This allows us to maximise on flavour and constantly evolve our cooking techniques. It also ensures that we tell the farm-to-table story of the incredible Australian producers we work with and it promotes environmental sustainability.
As winter begins, in-season fruits including pears or passionfruit and vegetables such as beetroot, broccoli and baby fennel start to appear on our menus. We also lean towards cheaper but flavourful cuts of meat like pork belly, beef short rib and brisket that lend themselves to slow-cooking techniques. Our winter dishes are enriched with more intense flavours and ingredients – think bold red wine, caramelised onion, fermented chilli, duck fat or cream. And of course, while food trends can change from season to season and we can change with them.
What’s in season?
Parsnip, carrot, celeriac, beetroot and Jerusalem artichoke are in abundance from June to August. Behind the tough exterior of these hardy vegetables, is a sweet soft centre that’s waiting to be braised, baked or mashed with dollops of butter. Roasted winter vegetables also make wonderfully textured and vibrant winter salads like this Roasted Heirloom Carrot Salad.
Look out for orange, grapefruit, lemon, lime and mandarin during chilly months. Smashed lemon meringue pie is an incredible way to end a formal plated lunch, while Candied mandarin pudding cakes will disappear in a matter of moments when served at a winter wedding.
Although most popular during the festive summer months, oysters are in fact at their best in the cooler months. We offer Sydney rock Oysters simply – freshly shucked with yuzu mignonette and finger lime as part of our raw seafood bar option.
Our autumn/winter buffet menu makes the most of vegetables such as cabbage, kale and cauliflower. The delicious combination of broccoli, purple kale, chickpeas, chilli is edible proof that salad works in winter.
We make the most of seasonal apples, pears and quinces in our desserts. You might choose pear matched with dark chocolate, Earl Grey tea and pastry or miniature apple crumble tarts, which offer all the comfort of a winter crumble in convenient bitesize form.
Many people think of strawberries as a summer fruit, but some of the juiciest, sweetest varieties can be harvested in Queensland in cooler months. We love the winter berries that crown our individual mini pavlovas.
Poaching this tart, stalky plant and pairing it with quince brings out the sweetness for our winter trifle, while freshly baked rhubarb muffins on our morning or afternoon tea menu offer clients a seasonal flavour experience. For a hearty yet healthy winter breakfast, our Poached rhubarb w/ honeyed labne & pistachios is favourite.
Whether you’re after a relaxed sandwich platter, a formal sit-down dinner or a beautiful progressive buffet, we always make the most of the incredible local Australian produce at our fingertips. Get in touch to discuss the creation of a seasonal menu at your next event. Tel: (02) 9693 1444.