THE PITS

Q: Where does our Stonefruit come from?

The Australian stone fruit season is underway with early season peaches, nectarines and cherries now available.

Drupes (stone fruits) are fleshy fruits whose seed is encased in a stone at its centre- peaches, nectarines, cherries, plums, apricots (and almonds) all belong to this family. Stone fruit can be broken down into; clingstone, freestone or semi-cling fruits. It is difficult to tell from the appearance of the fruit whether it’s a clinger or a free spirit, so ask your supplier to confirm which they have in stock.

Clingstone:

Image: thenibble.com

Stone clings to the fruit at all stages of maturity and needs to be pried off. Good eating but more time consuming to prepare. Best for: jams, jellies, sauces, purees.

Freestone (Slipstone): 

Image: www.marketfresh.com.au

Flesh separates easily from the stone allowing for attractive slices to be produced. Freestone are the most popular varieties. Best for: any dish where the appearance of the fruit is important

Semi-cling:

Image: www.facebook.com

A hybrid of clingstone and freestone, the stone separates from the pit when fully ripe. Tend to be smaller than freestone. Best for: everything, good all-rounder

Peaches and nectarines are the first stone fruits to hit the markets in summer, so here’s the low down on the much loved Persian Apple and its shaved fraternal twin.

Despite the rather common belief that the nectarine is a cross between a peach and a plum, peaches and nectarines are actually the same species. A nectarine is really just a peach whose recessive gene came up trumps in the DNA lottery.

As there are a vast number of peach and nectarine varieties produced in Australia (often with a very short season), it is common practice to group them by the colour of their flesh (i.e. yellow or white) rather than listing the individual variety.

PEACHES:

Yellow flesh:

Image: www.marketfresh.com.au

Most popular varieties in Australia, yellow flesh are usually the first peaches on the market. Tangy and tasty. Availability: September – March

White Flesh:

Image: iheartpeaches.com

Season starts slightly later than yellow flesh varieties, though there is an early variety available in October. With less sub-acid varieties, these tend to be a juicy, sweet alternative. Availability: October- March

NECTARINES:

Yellow Flesh:

Image: www.marketfresh.com.au

These have always been more common, though recently white flesh have closed the gap. A mix of sweet and light acid flavours.  Availability: November – March

White Flesh:

Image: www.marketfresh.com.au

Hold the acid, these are sweet and fragrant. Availability: November to March

To get the juices flowing, here are some tasty stone fruit recipes from entrée to dessert:

Peach- Burrata Salad:

Peach Chicken, lemon rice pilaf:

Blackberry Nectarine Crisp:

A: Approximately 100,000 tonnes of summer stonefruit is produced between October and April each year, by over 1200 growers. Early season produce comes from sub-tropical QLD (20% of total production), northern WA and NSW. This is then followed by crops from mid to southern NSW, parts of VIC (Swan Hill) and the Riverland of SA. Fruit from the cooler climates is last to market. Renmark, Swan Hill and the Goulburn Valley (Shepparton and Cobram) represent more than 50% of Australia’s summer stonefruit production, while Tasmania produces all the Australian-grown apricots harvested in mid January to February. Source: Summerfruit Australia


AUSTRALIAN GARLIC

Q: How do I get that rich, pungent garlic flavour?

The first boxes of Australian Garlic are appearing at the Sydney Markets and though the season wont be in full swing for another 3-4 weeks, it is a welcome sight for chefs and foodies.

Garlic was introduced to Australia by early European migrants and in the 70s and 80s the local industry was growing steadily. This changed in the 1990s when cheap Chinese garlic begin to flood the Australian market and despite its smaller size and significantly lower quality, it hamstringed local farmers who couldn’t compete on price. Nowadays, local product accounts for only 10-20% of the garlic consumed in Australia, a very small piece of a big garlicky pie, with Australians putting away approximately 3,500 tonnes of fresh garlic each year.

Recently there has been a renewed interest in sourcing locally grown garlic due to its freshness and fuller flavour. To allow for import, garlic produced overseas is treated with various chemical pesticides and growth retardants. Between these treatments and the time it takes to reach our shores, imported garlic tends to have a less intense flavour and spongy texture.

The Australian garlic season runs from October to May with the main growing regions being SA, VIC ,NSW with some early crops from QLD.

There are a number of white, pink and purple garlic varieties available which can be grouped into either the hard or soft necked categories. Soft necked varieties are stalkless with large bulbs. The most common varieties, their flavour ranges from very mild to very hot and lack the subtle but more complex flavors of the hardneck varieties. Hard-necked varieties have a hard stalk, are smaller than soft-necked varieties and have fewer but larger cloves that are easier to peel.

There is a lot of confusion in the market over the names of garlic varieties being produced in Australia, but here are some of the more widely recognizable varieties.

Printanor:

Image: lardertales.wordpress.com

When: Mid Season

What: Soft neck originally from France, this is now one of the most popular varieties in Australia and NZ. Medium to large, it is white with 15-20 cloves per bulb. Stores well and has a rich flavour

Australian White:

Image: herbnursery.com.au

When: Mid Season

What: Californian type, large white bulb and cloves- selected in SA

California Late:

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When: Late Season

What: Soft neck variety from cooler states- stores well. Dark pink skin with large bulb and lots of small cloves

Italian White:

Image: greenpatchseeds.com.au

When: Mid Season

What: Older soft neck variety that is medium to large and white-cream. It stores well and has 10-20 cloves

Italian Pink:

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When: Early season

What: Medium sized hard-neck variety with thin pink-purple skin. Stores well.

Elephant/Russian Garlic:

Image: worcsterallotment.blogspot.com

When: Mid-Late Season

What: Not a true garlic, this is closer to a leek and has a mild flavour. It has a large solid bulb and can be baked/roasted and included in a dish whole.

Mouliner:

Image: www.clker.com

When:Mid Season

What: Large white bulbs that are quite symmetrical, many predict this will soon be nipping at the heels of Printanor

Glenlarge:

Image: www.clker.com


When: Early Season

What: Hard necked QLD selection with well-formed white bulbs that have a slight purple tinge. 6-12 cloves per bulb.

TRENDS TO WATCH:

Spring Garlic: (Available October)

Image: blog.thecanalhouse.com

Flavour: Mild garlic taste

Use:  Entire plant. Just trim root ends and the tough parts of the green leaves.

Background: Harvested before the bulb is formed. Look for specimens with fresh green tops (no dried ends or soggy leaves).

Green Garlic: (Available November) 

Image: urbanacres.wordpress.com

Flavour: Mild- stronger than green onion but milder than mature garlic

Use: Entire bulb- skin and all. Just trim root ends and the tough parts of the green leaves.

Background: Green garlic is pulled prematurely when the stalk is fully green and the bulb has only a hint of cloves.

Garlic Shoots:

Image: chinesefoodtip.blogspot.com

Flavour: Mild garlic flavour, less pungent.

Use: Edible part is the stem, used in stir fries, soups or as a garnish

Background: Usually imported into Australia. These should be 10-20cm long and have no sign of bulb swelling

A: The key to a rich garlic flavour is freshness. Similarly to wasabi, the flavour and aroma of garlic is caused by the chemical reaction that takes place when its cells are broken down. This flavour is at its most intense shortly after the reaction takes place, therefore it is best not to prepare garlic too far in advance.  

Different methods of cooking also influence the flavour of garlic. To achieve an intense garlic taste, the maximum amount of oil needs to be released; therefore pressing, crushing and mincing are the best means of preparation to get this result. Meanwhile, chopping is good for stir fries and slicing is good for bringing that light garlic flavour to your dish.


KING OF FRUITS

Q: How do I make sure to get a kingly mango?

Each year Sydney eagerly awaits the tell-tale signs that summer is on its way; daylight savings, backpackers, streaky fake tans and last but not least the arrival of the mangoes.

For many Australians the mango is the taste of summer. As a versatile tropical fruit, the mango brings an instant flavour and colour hit to every dish, whether it be a salad, curry or tasty snack such as this Mango, lime and chilli salt recipe from Gourmet Traveller.

Australia produces approximately 45,000 tonnes of mangoes a year with the Sunshine State (QLD) taking the mantle of top producer at 72% of the total market. The potential for growth however has seen regions such as the NT increase their production dramatically, with NT now accounting for 23% of production. Currently 90% of the commercial crop in Australia is Kensington Pride, though new varieties such as Calypso™, R2E2 and Honey Gold™ are increasing in popularity amongst growers and consumers.

Here’s what to expect from your mangoes this season.

Kensington Pride (aka Bowen)
Appearance: Medium sized, oval fruit with orange skin tinged with pink/red and gold flesh
Flavour: Sweet, tangy
Background: The main mango variety in Australia, it was originally grown in Bowen, QLD in the 1960s after being introduced by horse traders dealing with India. The name Kensington was a reference to the name of the farm upon which one of the pioneers of the variety, Harry Lott, grew his fruit.

R2E2
Appearance: Round, large fruit with deep orange skin and a light yellow flesh
Flavour: Mild and sweet.
Background: A seedling derivative of the Kent, the R2E2 was first released for commercial production in 1991 and takes its name from the row and position of the original tree at the DEEDI´s Bowen Research Station. This variety is gaining popularity due to its long shelf life and high flesh to seed ratio

 Calypso™
Appearance: Smooth deep orange skin with firm, fibreless flesh
Flavour: Full sweet flavour- good for salads
Background: A recent addition to the mango varieties in Oz, the Calypso™ is a cross between the Kensington Pride and Sensational varieties. The high flesh to seed ratio and good shelf life make this a cost effective option for chefs

Keitt (aka Condo Mango)
Appearance: Medium to large, thick skin with green base colour and pink to bronze blush
Flavour: Sweet orange flesh with no fibre and a mild lemony taste
Background: Finding its feet in the 80s in Australia, the Keitt is now a top four performer. Keitt received its name from the name of the woman who owned its original plantation .

Honey Gold™
Appearance: When ripe the skin is golden apricot yellow with a natural waxy coating
Flavour: Sweet, aromatic and juicy. Firm, fibreless flesh
Background: The Honey Gold™ was cultivated in Rockhampton, when a Kensington Pride flower was inadvertently cross-pollinated with an unknown mango variety.

Palmer
Appearance: Small to medium sized, elongated fruit with a dark red blush that covers most of the skin
Flavour: Sweet and mild, the flesh is juicy and aromatic- similar to Kensington Pride
Background:  A small player in the Australian Mango industry the Palmer accounts for only 5% of total production, despite being grown commercially in QLD for over a decade.

Pearl™
Appearance: Smaller mango with flecked skin that has an orange to red blush
Flavour: Tangy and fresh
Background: Considered a good mango for the kitchen despite being smaller than other varieties,  due to its high flesh to seed ratio, long shelf life and firm flesh.

Brooks
Appearance: Medium-size oblong with no beak and a pale pink-orange skin with no blush when ripe
Flavour: Sweet, mild flesh
Background: One of the original Florida cultivars, Brooks- also known as Brooks Late, is a mango variety that originated as a seedling of Sandersha in 1901. Brooks is the latest maturing variety in Australia.

Kent
Appearance: Medium to large oval, skin is smooth with a red blush that borders on purple
Flavour: Rich and sweet- great for juicing and drying
Background:  Another descendant of Brooks (crossed with the Haden variety), the Kent mango was introduced to Australia in the 1970s.

FRESH MANGO AVAILABILITY:

Source: Australia Fresh

Bring the flavour of summer to your menu, contact Simon George & Sons for more information.

A: Unlike many other fruits, you can’t tell the quality of a mango by the colour of its skin. Instead select mangoes that are firm and heavy for their size with a distinct, pleasant fragrance. The skin should be bright with no black spots or mushy indentations.  If you want to eat the mango right away, gently squeeze the stem end with your finger and thumb, if it gives slightly, then the fruit is ripe. Unripe mangoes will ripen if stored at room temperature. Once ripe, you can prolong the shelf life of the mango by placing it in the refrigerator, where it will keep for 2-3 days.


TRUE LOCAL

Q: With the urban sprawl of Sydney, do we have truly local produce available? 

The Crave, Sydney International Food Festival is well and truly underway with Sydneysiders (and travelling foodies) basking in the glow of World Class chefs and the latest food trends. Despite its international focus, the festival keeps some things close to home. The 100 mile meal challenge, is a series of events that throw down the gauntlet to Sydney chefs, challenging them to host an event where their menu is made up entirely of locally grown produce. There are over twenty 100 mile meal events being held this year, with sustainability champion Jared Ingersoll from Cotton Duck going so far as to host a 10 mile waddle.

 Outside of the Crave Festival, Sydney chefs are increasingly requesting local produce; actively embracing the market culture and the benefits of using seasonal ingredients with low food miles. A prime example is the redesign of Café Opera at the Intercontinental Hotel, where Executive Head Chef Tamas Pamer and Executive Sous Chef Julien Pouteau took on the challenge of using seasonal, locally produced ingredients in their signature buffet.

 Simon George & Sons works closely with Sydney producers and has a strong offering of local produce this Spring, much of which is grown within 50 miles of Sydney, never mind 100! To prepare your palate for the 100 Mile Meals series, here is a snapshot of some of our best produce from close to home:

SOMETHING DIFFERENT

Exotic Mushrooms-  Oyster (white, pink, yellow), Nameko, Enoki, Gold Enoki, Porcini, Shimeji, Shitake, Swiss Brown, Woodear

Heirloom Carrots-  Purple, White, Yellow

Carrots-  Golfball, Dutch

Beetroot-  Standard, Baby Beetroot, Baby Goldne Beetroot

Edible Flowers-  Season about to start 

Asian Veges-  Most ranges

Zucchini Flowers

PANTRY STAPLES

Tomatoes-  Truss, Cherry Truss, Roma

Hydroponic Lettuce-  Baby Cos

Lettuce-  Cos, Iceberg

Garden Vegetables-  Shallots, Spring Onions, Radish etc

Herbs-  Basil, Rosemary, Parsley, Thyme etc

Sprouts and Shoots-  Bean Sprouts

Cucumber-  Telegraph, Lebanese

Cabbage

Cauliflower

Silverbeet

English Spinach

Strawberries

Chicory/Witlof

Rhubarb

Lemons

Eggs

Get into the spirit of 100 Mile Meals with your own local produce menu. Contact Simon George & Sons for more information on this season’s best local produce.   

A: Yes. Greater Sydney produces 7% of the state’s total agriculture and 12% of its total vegetables. The Sydney region overall produces 90% of the fresh Asian vegetables consumed in the state and 80% of its fresh mushrooms (Ecos Magazine).  In 05/06, the Hawkesbury produced $61 million worth of veges, fruit and eggs, Penrith $32 million, Liverpool 19million, Camden $17milion and Campbelltown $3.4 million (Metropolitan Plan for Sydney 2036). Now that’s true local.