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Fresh at the markets: Asparagus

Spring has heralded the arrival of fresh asparagus, which is best enjoyed simply barbecued or pan-fried with olive oil, seasonings and lemon juice, or added to a delicious antipasto platter.

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Fresh at the markets: Spring milk

Locally produced milk is at its best right now, and the taste can be enjoyed in simple dishes such as this home-made custard recipe.

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Fresh at the markets: Celery

Adding crunch to salads and aromatic flavouring to cooked dishes, locally grown celery is at its best right now, perfect for cooking this risotto recipe.

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Fresh at the markets: Silverbeet

Now is the ideal time for planting and harvesting silverbeet, with spring’s abundance perfect for making into this recipe for home-made cannelloni.

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Fresh at the markets: Leeks

Enjoy the sweet and mild onion flavour of locally-grown leeks with this recipe for mirepoix, the traditional French cuisine base for many stocks, soups, stews and sauces.