As the late summer sun bathes Australia, the nation's orchards and farms are bursting with vibrant, flavourful produce. From crisp leafy greens to juicy grapes and an abundant variety of stone fruit, this season offers a perfect opportunity to enjoy fresh, high-quality ingredients at great value.
Making the Most of Seasonal Abundance
With produce currently fresh, plentiful, and affordable, it's an ideal time to stock up your fridge and transform these ingredients into delicious, memorable dishes. Recently on Sunrise, Matt Palise from Red Rich Fruits demonstrated how to elevate seasonal stone fruit into culinary delights, inspiring home cooks across the country.
Stone Fruit Bruschetta: A Fresh Twist
This innovative take on classic bruschetta showcases peak-season stone fruit in all its glory. It's a simple yet impressive dish perfect for gatherings or a light meal.
Ingredients:
- 1 baguette, sliced
- 2 yellow peaches, diced
- 18 cherries, pitted and quartered
- 225 g burrata
- 60 ml olive oil
- 3 tbsp mint, ribboned
- Balsamic glaze
- Salt
Method:
- Preheat your oven to 220°C (fan-forced 200°C).
- Brush the baguette slices with about half of the olive oil, lightly sprinkle with salt, and arrange them on a baking tray.
- Toast for 8–10 minutes, until they are lightly golden around the edges.
- While the bread toasts, dice the peaches and pit and quarter the cherries.
- Add the prepared fruit to a bowl with the remaining olive oil, a pinch of salt, and the mint. Gently toss to combine all the flavours.
- Top the toasted bread with creamy burrata, spoon over the stone fruit mixture, drizzle with balsamic glaze, and season with a little extra salt if needed.
Upside Down Plum Pastries: Sweet and Flaky
These pastries combine flaky puff pastry with jammy plums and a caramelised finish for a delightful treat that's both rustic and elegant.
Ingredients:
- Puff pastry
- Plums
- Honey
- Cinnamon
Method:
- Preheat the oven to 200°C (fan-forced 180°C) and line a baking tray with baking paper.
- Roll out the puff pastry and cut it into even rectangles.
- Place the rectangles onto the tray and lightly score a border around each piece.
- Use a fork to poke a few holes in the centre of each rectangle to prevent over-puffing during baking.
- Thinly slice the plums and arrange them neatly over the centre of each pastry rectangle, keeping within the scored border.
- In a small bowl, mix together the brown sugar mixture until it is smooth and gooey.
- Brush this mixture generously over the plums, ensuring they are well coated.
- Bake until the pastry is puffed and golden and the plums are soft and caramelised.
- Remove from the oven and allow to cool slightly before serving warm.
These recipes highlight how easy it is to incorporate Australia's late summer bounty into your kitchen. Whether you're hosting a casual get-together or simply enjoying a quiet meal at home, these dishes celebrate the season's finest flavours with minimal effort and maximum taste.
