From the gentle pink tinge of New Zealand-grown fresh garlic, to the juicy red wine crush of boysenberries, this season’s produce comes in some gorgeous hues.
Boysenberry bonanza
If you’re new to New Zealand, you may not have heard of this enormous, juicy berry that comes into season in November. A cross between a blackberry, raspberry and loganberry, we are the world’s largest producer and exporter of this delicious sweet treat. First introduced in New Zealand in 1937, by 1948 boysenberries were well established in the Nelson region, which is still the main production area, although they are grown across New Zealand now. Birds particularly love them (so cover them up if you’re growing them!). Delicious in cakes, tarts, slices and ice cream, they are delicious when mixed with a little balsamic as a glaze for barbecued chicken.
Go wild for garlic
While garlic is usually available year-round, New Zealand garlic has a way of taking your dishes to a new level of deliciousness. Slightly stronger in flavour than the Chinese version (as a general rule, the smaller the clove, the stronger the taste), NZ-made garlic will still have roots attached. Garlic has been used in cooking, and for health reasons, for centuries. Look for firm, well-shaped cloves, and only break them off the bulb when needed, as it dries out once detached. Lamb chops, garlic bread, mussels, chicken…few dishes can’t be improved with a slather of fresh garlic!
Pantry Staple: Himalayan sea salt
Ever wondered how this pretty pink salt differs from your normal salt? Mined in the Punjab region of Pakistan, by the Himalayan foothills, Himalayan salt is a pure, unprocessed alternative to refined white salt. It contains less sodium (1,680mg compared to 2,360mg in table salt), but given the quantities we use, that doesn’t make much nutritional difference. It does taste slightly different, and it’s certainly prettier – and like any salt, it’s great when used in moderation.
