Fennel This flavourful green and white bulb is a flowering herb that’s related to the carrot family – hence the fluffy green tips. Fennel is well known for its intense aniseed or licorice fragrance, and it adds punch and character when added to dishes. A popular way to serve fennel is to simply shave thinly, toss with olive oil, citrus and seasoning and serve alongside seafood, as part of a vegetarian plate or as a side dish. However, this healthy plant is very versatile, and can be braised sautéed, grated into fritters, simmered in soups, stir-fried or roasted. For a touch of Mediterranean flavour, cut into wedges, toss with olive oil, fresh herbs, lemon zest and seasoning, roast for 30 minutes, turning occasionally, sprinkle with parmesan and serve with fresh fennel fronds. Gorgeous as a garnish, fennel fronds also make a great tangy pesto or verde sauce, while the stems can be candied and used in cocktails and desserts. Tangelos The citrus king of Gisborne – most of New Zealand’s crop is grown here - tangelos are known as the sunshine fruit. A hybrid of tangerine and pomelo, they have an intense, burnished orange colour and a sweet, tart flavour. Tangelos are super-juicy, making them an excellent choice for juicing, glazing, dressings and sauces. It also adds zest and surprise to Champagne cocktails. The citrus makes the tangelo a perfect partner for high-fat savoury dishes like duck, and the fresh segments are a great addition to sunny spring salads and seafood dishes. Use tangelo in muffins, cakes and bakes, or caramelise and use as a topping for desserts. White Asparagus SPRING 2024 | PAGE 5
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