Australia being a young country made up of many cultures as an ever changing food traditions.Each region , even parts of regions have very different seasons and range of produce that grow and so develop their own recipes and way of using foods. Unfortunately if you pick up a magazine or heaven forbid see a TV cooking show you can almost grantee the regional seasonal foods are missing or worse they are among a vast array of ingredients (usually ingredients that are not in season at the same time)designed to kill off any fresh subtle flavours.
Early Summer here in the Adelaide Hills is usually about berries, as well the orchard produces a wonderful perfume from the chestnut and linden flowers and waves of common brown butterflies and dragonflies fill the air.The vegies are just starting with an abundance of fresh greens, carrots, beans and the first of the Richmond green cucumbers.
When people think of berries they usually think in terms of adding cream, ice-cream or toping a pavlova.(this is what our customers tell us ) a lot of recipe books cook, sieve or sauce thus loosing all those fresh subtle flavours. I prefer to enjoy them as they are usually at room temperature.
Here at Nirvana they form an important ingredient that adds something special to a wide variety of foods.