Spring Onion Spring onions are also known as Scallions and green onions, along with many other local derivations. The Spring Onion differs from other Onions in that the part of the plant used in cooking is the long hollow green stems rather than any sub terranean bulb. The Spring Onion is a vegetable, it is eaten both […]Continue Reading... 1 Comment.
Snow Peas There are a number of peas available in Australia but only two types have edible pods. one is the Sugar Snap peas and the other is the snow pea. Snow peas have the thinner walls of the two edible pod variants. The stems and leaves (known as Snow Pea Tendrils) of the immature plant […]Continue Reading... 1 Comment.
Shallots Eschallots or as they are commonly known, ” shallots” here in Melbourne or further afield they are known as “French shallots”. Shallots are a miniature onion that grows in groups with thin brown skin. Shallots have a more subtle flavour and aroma than onions. Shallots are featured in many French dishes. but are also used […]Continue Reading... Comments Off on Shallots
Rhubarb Although Rhubarb is used in desserts and cakes and is usually accompanied by fruits it is a vegetable. Only the stalks are eaten. The stalks of the Rhubarb have a rich tart flavour. The leaves of the rhubarb plant must be discarded as they are poisonous.Continue Reading... Comments Off on Rhubarb
Radish The Radish has been cultivated in Europe since pre-Roman times, it is an edible root vegetable. Mostly eaten raw in salads.Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, colour.Continue Reading... Comments Off on Radish
Radicchio Radicchio may look like red cabbage to the untrained eye, but their outward appearance is where the similarities end. Radicchio has a strong, bitter flavour that accompanies other powerful food flavours extremely well with similarly strong ingredients and dressings. In appearance, it has bright to dark red coloured leaves, with white veins. Radicchio is […]Continue Reading... Comments Off on Radicchio
Butternut Pumpkin Butternut Pumpkin is also known Butternut squash , it is actually a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has mustard yellow firm skin and a light orange fleshy pulp. As it ripens it continues to become deeper orange, as well as becoming sweeter in flavour. Butternut […]Continue Reading... Comments Off on Butternut Pumpkin
Grey Pumpkin Grey Pumpkin is probably the most versatile and widely used pumpkin in Australia. The Grey Pumpkin comes in several varieties including, Queensland blue, Baby Blue, Jarrahdale and Ironbark. The Grey Pumpkins outer appearance is as the name suggests of a grey tough skin with a tasty deep orange flesh. This pumpkin stores extremely well and […]Continue Reading... Comments Off on Grey Pumpkin
Jap Pumpkin Jap pumpkins, are known by several names, including Kent Pumpkin, Japanese Pumpkin or Kabocha. The appearance of the Kent Pumpkins is that of the green/grey skin is mottled yellow and brown and is easily cut. A nutty flavoured pumpkin, it has yellow and orange flesh that is soft and drier than most. The […]Continue Reading... Comments Off on Jap Pumpkin
Green Peas The Humble Green Pea is often thought of as commonly used but not highly nutritional vegetable. It is highly used but it is also highly nutritional. The Pea is the small ball shaped seed found in the fruit Pisum sativum. Each pod contains several peas. We don’t usually think A the green pea has a sweet and […]Continue Reading... Comments Off on Green Peas