Autumn in season

The end of autumn is an exciting time for fresh produce. While outside the leaves are turning glorious shades of red, orange and yellow, Autumn’s produce brings these colours inside to our dinner tables too. Read on for a selection of what to look out for the next time you're at the market.

Pumpkin –The creamy flesh can be blitzed up to add extra flavour and nutrition to bread dough in this recipe for Savoury scrolls. For a perfect transeasonal meal try our recipe for a warm Chicken, pumpkin and cous cous salad.

Eggplants are often featured in Mediterranean style cooking. For something a little unusual try this recipe for a Paleo eggplant cake!

Wild mushrooms like porcini and slippery jack varieties flourish in cooler weather. Add fresh porcini mushrooms to your risotto for a beautiful, earthy flavour, top your steak with a rich Mushroom gravy or try this recipe for a creamy Porcini and white bean soup.

Persimmons were originally cultivated in Asia and are quickly gaining in popularity in Australia.  The fruit look similar to tomatoes and their mild flavour lends themselves to both sweet and savoury dishes. Make friends with a neighbour growing a tree in their backyard and whip up a batch of Apricot and persimmon jam to last you through the season.

Quince season is short, so make sure you snap up this furry skinned fruit when you see it. You won’t believe how this yellow fleshed fruit magically turns into a beautiful pink hue when cooked. Poach them, add to cakes or create a delicious quince paste to serve with cold meats and cheese.

Pomegranate – Pomegranate's tart flavour adds a fresh, flavour punch to salads and sweet, creamy desserts. Try these recipes for a Beetroot, carrot and pomegranate salad and a Vanilla panna cotta with pomegranate jelly. Click here to watch our video for an easy way to remove the pomegranate arils (seeds) using your Thermomix.

Eating according to the seasons has a range of benefits; to your health, your hip pocket and to the environment. As an added bonus, food eaten in season tastes better. Happy cooking!