Fiddly but fiercely nutritious – pomegranate
Rich in fibre, anti-inflammatory properties, vitamin C and antioxidants, these ruby jewels hold a great deal of dietary value in their petite form. Jesse Gerner, owner and chef at Melbourne bar and eatery Bomba, pairs pomegranate with quail and freekah. See how he does it here.
Quince – a fruit misunderstood
We’re all about the underdogs, and that includes quinces. They’re severely underrated, maybe due to their perplexed shape. Don’t judge a book by its cover though; quinces are high in zinc, potassium and iron. And when they’re baked, they’re taken to a whole other level. Frank Camorra shows us how with his golden oldie recipe.
A berry in disguise – the cheeky eggplant
Yes, eggplant is technically classified as a berry due to its containment of small, edible seeds. You either love eggplant or you hate it. Or, you just haven’t had it cooked well enough. It would be a shame to eliminate eggplants from your diet, having high levels of vitamins C, K, B6, magnesium and all. Turkish-Australian chef Somer Sivrioglu’s stuffed eggplants may just be the recipe that wins you over. Find out for yourself here.
Makes for good oil, salads, and martinis alike – olives
Olives offer up a generous dose of vitamin E and healthy fats. Sure, they’re great on their own, but cleverly pairing them with the right ingredients unlocks an exciting new world. Maggie Beer is well aware of this, and developed an artichoke, green olive and preserved lemon dip for easy snacking. Take a peek at what Maggie’s onto here.