By Marie-Antoinette Issa.
Spring has (almost) officially sprung and with it comes a delicious excuse to trade Winter’s comfort food for crisp, colourful creations. September marks a turning point on the Aussie food calendar - where heartier soups and stews start to make way for vibrant greens, zingy fruit and the first blush of sun-ripened sweetness.
So, as you wander the markets, stock up on all things bright and beautiful to add to your menu.
Broad Beans:
These little legumes are lining up for their main character moment. They require a bit of podding and peeling, but the reward is tender, buttery beans that work beautifully smashed on toast with lemon zest and ricotta. Toss them through a Spring pasta with mint, peas and a touch of chilli. Pro tip: Keep some pods on for texture.
Asparagus:
Crisp, green and gloriously in season, asparagus is the vegetable that announces Spring’s arrival with flair. Whether you’re grilling it to perfection, roasting it until just tender or shaving it raw into ribbons, asparagus adds a vibrant, grassy snap to any dish. Toss it through a lemony pecorino salad, or char it on the BBQ for a fuss-free side that feels like sunshine on a plate.
Strawberries:
September is peak strawberry season in Queensland and Victoria and these berries are bursting with flavour right now. They're practically made for pavlovas, Eton mess, or simply dunked in dark chocolate. If you're feeling fancy, macerate them in balsamic and serve over vanilla ice cream. Sweet, tangy and utterly irresistible.
Snow Peas:
These vibrant green pods are the crunchy, refreshing reset we need post-Winter. They’re perfect raw in salads or briefly sautéed with sesame oil and garlic for a speedy stir-fry. Add them to noodle bowls, rice paper rolls or even Spring risottos for a crisp, clean bite that tastes like the season itself.
Mangoes (Yes, Already!):
While most of us associate mangoes with high Summer, early-season varieties from the Northern Territory start appearing around September - and they’re sunshine in fruit form. Slice them into salsa with red onion and coriander to spoon over grilled fish, or just enjoy one fresh, standing over the sink, juice running down your arms like a warm-weather rite of passage.
Zucchini:
Technically still going strong from Winter, zucchinis bridge the seasons with style. Grate them into fritters with dill and feta, spiralise them for zoodles or slice them thin and layer with ricotta and lemon zest for a springy lasagne. Don’t forget zucchini flowers - stuffed, battered and fried for the ultimate warm weather snack.
Rhubarb:
With its tart, lip-puckering edge and stunning colour, rhubarb is back to shake up your sweets. Stew it down with orange zest and ginger for a compote to dollop over porridge or pancakes, or bake into a classic crumble with a crunchy oat topping. Bonus: it pairs surprisingly well with strawberries, too.
