In Season VIBRANT, HARDY AND TEXTURAL, WINTER FRUITS AND VEGETABLES ADD NUTRITION, SWEETNESS AND COLOUR TO WINTER TABLES. wSitphicgeodattsa’mcahreilleose& &appmleicrcohgurteneenys Few ingredients rival fresh seasonal Kiwi produce for adding colour, structure and wow factor to a winter plate. The sheer variety of purples, reds, golds, oranges, burgundies and greens provide a spectacular placement on any table, from casual share dishes and long lunch options, to substantial mains and side dishes. Fruits of the season Winter fruits add plenty of interest and vibrance to your table. The brilliant sunset hues of persimmons, with their attractive star pattern once cut, brings warmth to your plate, and provides a solid range of texture too: when firm, they are pleasantly fresh and crisp, while their texture becomes softer, and more custard-like, as they ripen. Persimmons showcase themselves particularly well in baking: bread, cakes, muffins, cookies, pies and cheesecakes are all great cabinet options for persimmon, as well as snack and dessert ideas. Smooth, glossy and ovular, tamarillos, or ‘tree tomatoes’, provide a complex flavour profile that bridges the sweet/savoury divide. Tart and tangy, but also subtly sweet, it’s a wonderful addition to winter salads, and in a chutney, relish or salsa that pairs deliciously with flavours like pork, chicken, fish and tangy cheeses like goat cheese. kūmWarah,ipcperidspyfektaalewith roasted drizzled with h&otrehdonewyitloof, utternut pummpkision & wBedgemsuswtaitrhd, sautéed and honleeyek spaghestetei ds toasted PAGE 6 | BIDFOOD – ON THE MENU
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