The Mediterranean climate that prevails in some regions of Victoria comes to the fore in high summer with a plethora of fruit and vegetables…

Beans

Beans abound at this time of the year, whether string, runner, snake, butter, flat or round. Treat fresh, young beans simply, serving on their own to fully appreciate the flavour and sweetness.

Eggplant

They can be big and bulbous, small and rounded, slender and elongated, purple, white, black, striped, yellow and even green … regardless of appearance, the eggplant (aka aubergine) is a beloved vegetable, prevalent in Asian, European and Middle Eastern cuisines and particularly popular among vegetarians for its multitude of uses. Choose firm specimens with taut skin as wrinkles indicate fruit that is older and/or possibly dehydrated. Generally speaking, degorging is required for larger, older fruit: salting the flesh draws out moisture and the bitterness that the seeds may contain, resulting in a firmer texture and less oil absorption when cooked. Use in a curry or combine with spices, chilli and ginger for heat; sweeten with miso; incorporate into ratatouille, lasagne, stirfries or grill strips on the barbie.

Tomatoes

A cousin of the eggplant, tomato season is in full swing with many varieties available now. Heirloom tomatoes are increasingly popular, ensuring colour and flavour diversity at our tables, along with different shapes and sizes represented.  Store out of the refrigerator in a cool and dark place to preserve their flavour and scent as best as possible.

Zucchini

This summer squash (aka courgette or baby marrow) is much anticipated for both fruit and flower, the delicate petals that are stuffed and fried.  Use ribbons in fritters and salads, add to dips and stirfries, grate into risotto, pastas and pies, stuff with savoury fillings or combine with egg, flour, onion and cheese for a bake.