Healthy Eating

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November: White asparagus with poached eggs

You'll need

60 ml (¼ cup) extra-virgin olive oil 50 gm (¾ cup) coarse sourdough breadcrumbs ½ garlic clove, thinly sliced 2 tbsp coarsely chopped flat-leaf parsley 4 eggs 2 bunches white asparagus To serve: shaved parmesan (optional)


  • 01
  • Heat oil in a frying pan over medium-high heat, add breadcrumbs and garlic, sauté until golden and crisp (4-5 minutes). Remove from heat, stir in parsley, season to taste, set aside.
  • 02
  • Poach eggs in a saucepan of barely simmering water until cooked to your liking (3-4 minutes for soft poached), remove and drain well on absorbent paper. Keep warm.
  • 03
  • Meanwhile, snap ends from asparagus (discard) and peel ends if desired. Blanch until tender (3-4 minutes), drain. Serve hot, topped with poached eggs, scattered generously with breadcrumbs and parmesan, if desired.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

I love strawberries for their delicate sweetness: they’re pretty red morsels with a lovely fragrance and flavour. Except, somewhere along the way, I think we departed somewhat from what I remember a “real” strawberry to taste like.
I was fortunate enough to spend a week in France this northern summer. From street markets I bought punnets of strawberries that had the most delightful and intense flavours. They were very small and had tiny green seeds that lingered between my teeth, but they were incredibly delicious. They were also expensive, but I didn’t care, I was in heaven.
I recall the flavour of the strawberries I used to eat as a child, especially those I picked with my family in the hills on hot afternoons. Strawberries used to be very small with an intense flavour, and not full of water. They were very fragile. We never had them in the fridge for a week because they perished the day after my mother bought them.
I can understand that people want strawberries for longer, but once we start developing varieties and techniques just to extend seasons or for transportability, longevity and size, there is a price to pay. And that is flavour.
Your nose, as ever, is the best guide; when the perfume of the berries is so strong that it’s sweet and powerful even through the wrapping, you’re probably onto a winner. Be sure, though, to have a look at the bottom of the punnet, as there may be some mould or mushiness. Keep them in the fridge, but use them as soon as you can.
September to January is peak season, but because they’re picked at different times in farms ranging from Queensland to Tassie, strawberries are available year-round and there is surprisingly good eating to be had with winter strawberries. The peaks and troughs of quality vary significantly from year to year as well as from season to season.
My favourite ways of eating strawberries are many: lightly warmed in a crêpe with a splash of Grand Marnier and a dollop of organic cream; on a chocolate and hazelnut gâteau; in jam; or in an old-fashioned soufflé.

As an apprentice chef I was not only daunted by the task of preparing my first box of artichokes but I was also amazed at just how little there was left of each one by the time it was trimmed, and at how long I was there tearing off leaves and whittling away at the artichokes with a paring knife.
The globe artichoke is the unopened flower bud of a thistle and is closely related to the cardoon (a lesser known but equally delicious vegetable). Size does not necessarily indicate quality, but because there is just as much work involved in preparing the small ones as the large ones, with very little to show for it, I tend to choose the larger ones. Choose artichokes that are green with no browning or drying leaves, firm and heavy for their size.
What used to be a short artichoke season has been extended from April through to November with the advent of new varieties.
Freshly cooked artichokes are absolutely beautiful, quite rich in flavour, and certainly well worth the trouble of preparing them. One of my favourite ways to cook artichokes is to slice them and sauté them with garlic and extra-virgin olive oil, then finish them with lemon juice and chopped parsley. They make a beautiful accompaniment to veal – grilled or cooked in lemon and white wine sauce – or chicken fricassée. I also adore crumbed and fried artichokes as an entrée or in a soft leaf salad. You can stuff whole artichokes with a mixture of breadcrumbs, garlic, parmesan and mint and cook them, covered, in a layer of tomato sugo. The Italians really are the greatest at preparing artichokes.> And prepared in any of these ways they are delicious eaten hot or cold.
Curiously, artichokes can be difficult to match with wine, but I find a crisp neutral white wine such as a verdicchio quite good.

White asparag

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Additional Notes


Bananas, breadfruit, cherries, grapefruit, loquats, lychees, mangoes, mangosteens, papayas, pineapples, Valencia oranges.

Avocados, beans, lettuce, onions, peas, spinach.

Bigeye tuna, blue swimmer crab, coral trout, goldband snapper, longfin eel, morwong, ocean jacket, southern shortfin eel.

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