As the last of the long summer days merge into autumn with fresh mornings and the promise of cooler weather, it is the ideal time to start thinking about how best to enjoy the last of those summer flavours while introducing the autumnal produce starting to appear on the shelves.
Salads can be whatever you want them to be - take a wander around the shops or market and choose what appeals then pair them with other flavours, colours and textures that take your fancy.
The superbly fresh green beans and oyster mushrooms at the Otara market last weekend inspired both the eyes and the tastebuds. As did large bunches of watercress and the freshest coriander sitting beside beautiful mounds of pumpkins. After that, a quick visit to Sabato to pick up some Montebello organic farro, to the supermarket for duck, then a trip round the home vege patch to grab some sage, not forgetting to pluck the last of the cherry tomatoes - and the recipes have pretty much created themselves.
Look out for farro - an ancient grain which is highly nutritious and provides a nutty and chewy alternative to rice or pasta.
It's delicious with the juicy duck and peaches in today's recipe but also works well in a risotto or thrown into soups in place of barley.
It needs to be soaked for 15 minutes before rinsing and cooking in boiling water for 20.
Chef's tip
"Pure wasabi" is a New Zealand grown and produced wasabi paste made using real wasabi without any artificial additives or fillers. A deliciously zingy addition to dressings, or paired with fish, chicken and vegetables, it is available from Victoria Park New World, Zarbo and Farro Fresh in Auckland or see www.coppersfolly.co.nz for more stockists.
Seasonal toss-up (+recipes)
Photo / Babiche Martens
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