Fruit
1. Quince
These "golden apples" of Greek Mythology are one of the earliest known fruits. When they're at their peak in autumn, why not serve them for dessert as a ? Or for a main as ? Or a side as ? Or even for the first meal of the day, as ?
Semolina breakfast with poached quinces. Source: Chris Middleton
2. Grapes
If you can resist eating them all straight from the vine before you even get home from the store or market, try and combining them with spiced roast cauliflower, and adding them to a salad with kale and edamame, buckwheat, hazelnuts and chicken, with them, or making .
Farinata with roasted grapes and ricotta. Source: Hardie Grant Books / David Frenkiel
3. Figs
Fun fact: a fig is not actually a fruit, it's a flower. Fruit or flower, they're in season in autumn and bursting with sweet figgy flesh. This means it's the perfect time to with figs, gorgonzola, pickled onions and vincotto; throw together with prosciutto, walnuts, blue cheese; make topped with cream cheese, thyme and sliced figs; or, whip up this simple and elegant dessert by Melbourne chef Matt Wilkinson of .
4. Apples
Farmers markets are filled with overflowing crates of apples in autumn, from the sour Granny Smith to the sweet and tangy Pink Lady. For apple-filled fun, start the day with . For lunch or a light dinner, whip up a fresh and filling . For something sweet, try or .
5. Plums
Hold onto the last vestiges of summer stonefruit with plums. From magenta to deep purple, its colour is pure autumn. You might want to , or , or even - the sweet and tart plums are a perfect match for the rich, succulent beef.
Braised beef cheek with Santa Rosa plum, rosemary and orange.
6. Persimmons
One of the most walked-past fruits at the grocer, persimmons are actually surprisingly versatile - they can be used in sweet and savoury cooking much the same as pumpkin or apricot. Try , , , or .
Persimmon and coconut muffins. Source: Alan Benson
7. Nashi
Cousin of the apple and pear, nashi is used extensively in Asian cuisine, particularly Chinese, Korean and Japanese cuisine. It's similarity in flavour and texture to its cousins, means it's extremely versatile - it can be for a muesli topping, for a salad to accompany chilli mud crab, and served as a slaw with pork ribs, or and served with fennel and crispy polenta.
Roasted nashi, fennel, and crispy polenta salad. Source: Sharyn Cairns
8. Avocado
(Yes, it's a fruit.) Although you can get imported avos year-round, taste local avos at their creamiest in autumn. Aside from go-to classics like guac or smashed avo on toast, try and serving it with a herb labneh salad, adding it to a or serving it in .
Vegetables
9. Eggplant
The other "meat for vegetarians". You could layer it for , roll it up for , cook it in a curry with two different types of mustard in an or, .
10. Cauliflower
The "IT" vegetable of the late 2010s, cauliflower is used in everything from creams to steaks to rice. Autumn is when it comes into its prime, meaning it's time to get experimental - here's just a few suggestions: a creamy ; George Calombaris' ; Food Safari's crunchy and wholesome; a ; and an easy and aromatic .
11. Pumpkin
To avoid "pumpkin soup fatigue" during autumn and winter, here's some other delicious ways to serve this seasonal classic: , , , and unique .
12. Wild mushrooms
During autumn, many wild and wonderful varieties of mushrooms become available, in particular, pine mushrooms, saffron milk caps and slippery Jacks. Make this most of these beauties with recipes like , , , and .
13. Beetroot
Celebrate sweet and earthy autumnal beetroot with a juicy meatless , some rich , a vibrant , or crisp little .
Honey balsamic glazed beetroot tarts. Source: Helen Tzouganatos
14. Daikon
When fresh, this long white Japanese radish is sweet, crunchy and juicy - you can cut chunks off and eat them raw and undressed for an extremely refreshing snack. Daikon works well in dishes both raw and cooked, and when cooked, acts like a "flavour sponge" and becomes soft and juicy. bento classic . pungent and spicy , or Korean , or the Japanese home-style classic, .
Simmered Japanese yellowtail and daikon (buri to daikon no nimono).
15. Chestnuts
Sweet or savoury, chestnuts add a nutty meatiness to dishes, and are used in many different ways around the world: in Italy, they make ; in Portugal, ; in England, ; and here in Australia, .
Roasted chestnut and fennel soup. Source: Lean Timms
