KEY POINTS:
It's time to let the last days of summer go. There is a definite chill in the air and the leaves are beginning to fall - I guess we all need to get used to it unless we are flitting off to a European summer. Changing from season to season is exciting. It reminds us of how delicious seasonal produce can be.
Sweet, creamy pumpkin cooked slowly with winter herbs such as sage and thyme with plenty of garlic to ward off the chills. Then throw in a jar of butter beans, ladle it all into bowls and add a dollop of invigorating pistou bursting with herbs. It's a delicious entree, if not a meal in itself.
Next up, is a beetroot and goat feta tart served with wilted silverbeet and Brussels sprouts roasted with sherry vinegar and a sprinkle of brown sugar.
But one of the best things about moving into the cooler seasons is the puddings! Apples stuffed with prunes and crumbled amaretti biscuits, baked until ready to burst then drizzled with caramel and served with cream. Mmmm.
