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When it comes to cooking, the best way to get the most our of your produce is to shop and eat with the seasons. This means you can enjoy produce at its peak - with maximum nutrition and flavour, whilst supporting your local communities and saving you money. Here are some of our favourite recipes for winter:
1 tbsp olive oil
1 large onion, chopped
3 tbsp curry paste
1 tsp turmeric
1 tsp mustard seeds
200g red or yellow lentils
1L low-sodium vegetable or chicken stock (made with 2 cubes)
1 large cauliflower, broken into florets
1 large potato, diced
3 tbsp coconut yogurt
brown rice to serve
1. Heat oil in a large saucepan and cook the onion until soft, about 5 minutes. Add the curry paste, spices and lentils, and stir to coat the lentils in the onions and paste.
2. Pour over the stock and simmer for 20 minutes then add the cauliflower, potato, and a little extra water if it looks dry.
3. Simmer for another 12 minutes until the cauliflower and potatoes are tender. Stir in yogurt, coriander and lemon juice, and serve with brown rice.
2 tbsp extra virgin olive oil
30g unsalted butter
2 onions, diced
2 leeks, white and pale green part quartered and cut into 1cm slices
2 garlic cloves, chopped
1 kg sweet potato, peeled, quartered lengthwise and cut into 2cm chunks
1 tbsp cumin powder
1.25L chicken or vegetable stock
1.5 tsp salt
1 tsp black pepper
1. Heat the oil and melt butter in a large heavy based pot over medium heat. Cook onion, leek and garlic for 5 minutes until softened.
2. Add the sweet potato and cumin, and cook for 3 minutes, stirring regularly.
3. Add the stock, salt and pepper, and bring to a simmer for 20 minutes until the sweet potato is very tender
4. Remove pot from the stove and blitz with a hand-held stick until smooth. Stir in cream.
5. Garnish with yogurt, cream, or olive oil with a sprinkle of something crunchy (pistachios or crispy flatbread).
360mL filtered water
1 large ripe banana
140g fresh or frozen pineapple
1/2 tbsp ginger
1/4 tsp turmeric
15mL lemon juice
240mL almond milk
1. Make the carrot juice by adding carrots and filtered water to a blender and blending until smooth. Add more water and scrape sides down as needed.
2. Pour juice into a mixing bowl with a thin dish towel, and squeeze the juice out. Set aside the pulp for smoothies or baked goods.
3. To the blender, add the rest of the ingredients and carrot juice, and blend until smooth.
In the spirit of reconciliation, Development Victoria respectfully acknowledges the Traditional Custodians of the land on which Riverwalk is being built and developed. We recognise their continuing cultural heritage and connection to land. We pay our respects to their Elders past and present.
Yinga Biik Birranga-ga (Sing land and Country), Steve Ulula Parker