Recipes & seasonal

Cook close to the season.

Good produce does not need much fuss. Start with what is brightest this week, then let a few dependable ideas do the rest.

Hands preparing seasonal green vegetables in a bright kitchen

The kitchen desk

One box, many good directions.

Our recipes are built for the vegetables that actually arrive at the market: adaptable, generous and forgiving of substitutions.

Explore the guide →

What is looking good

Let the market set the menu.

In Australia, the best ingredient changes with the weather. Keep a few simple methods close: roast hard, dress raw, simmer gently and save the stems.

Leafy greensWash, dry and store with a little room to breathe.
Root vegetablesRoast a double batch for tomorrow’s lunch.
Fresh herbsUse the stalks in dressings, stocks and quick sauces.
Citrus and limeBrighten a tray bake after it leaves the oven.

Fresh bunches of seasonal greens at a local produce market

A few reliable moves

Recipe thinking for busy nights.

Build a base

Start with onion, garlic, oil or stock. The first ten minutes do the heavy lifting.

Keep a contrast

Pair something crisp with something soft, or something bright with something rich.

Finish with care

Save a handful of herbs, a squeeze of lime or a good spoon of yoghurt for the end.

Questions from the bench

Small answers, often useful.

How do I use a vegetable I have not cooked before?

Try the method you already trust. Roast it, sauté it with garlic, or shred it into something crunchy. Familiar technique is a kind way to meet a new ingredient.

How do I keep my box fresh through the week?

Put leafy greens away early, keep roots cool and dry, and bring delicate herbs into a glass with a little water. The archive has more produce-care notes.

Can I change a recipe to suit my box?

Absolutely. Recipes here are frameworks. Swap similar textures and cooking times, and taste as you go.

From the notebook