The Australian Women’s Weekly Food — November 2017

Rosemary

Sage

Berries &

cream mint

Lemon thyme

Flat-leaf parsley

Summer

Summer

APRICOTS

BANANAS

BERRIES:

BLACKBERRIES,

BLUEBERRIES,

RASPBERRIES

(RED & WHITE),

STRAWBERRIES

CHERRIES

GRAPES

LYCHEES

MANGOES

MELONS

NECTARINES

ORANGES:

VALENCIA

PAPAYAS

PASSIONFRUIT

PAWPAWS

PEACHES

PINEAPPLES

Fruits

Vegetables

ASPARAGUS

BEANS:GREEN,

FLAT & BUTTER

CAPSICUMS

CELERY

CUCUMBERS

EGGPLANTS

LETTUCES

ONIONS:

SALAD, GREEN

PEAS:

SUGAR SNAP

RADISHES

SWEETCORN

TOMATOES

WATERCRESS

ZUCCHINI

herbs as heroesWhile herbs are a year−round flavour treat,

the leafy varieties are at their bountiful best

during the warmer months. Grab a bunch

or two, and savour their summer freshness.

AWW FOOD • ISSUE THIRTY FOUR 93

In Season