Eat Well This Winter

Mandarins

In the winter months you’ll find the Market’s fruit and vegetable stalls laden with an almost overwhelming variety of citrus fruit. There’s tangelos, grapefruits and seasonal oranges that you don’t see at other times of the year, like the crimson blood orange, Seville for making marmalade and the sweet Cara Cara (the orange so nice they named it twice!). But the prize for sheer variety goes to the mandarin. The once dominant Imperial has been joined by a family that each bring their own special traits to the fold. Want something especially sweet and juicy? Try a Honey Murcott. Hate seeds and fiddling with small segments? The top-knotted Sumo is the way to go.

Wombok

Wombok is at its peak during the winter months, and with some growing to almost half a metre in size, it’s the Pesto the penguin of the cabbage world! Luckily our traders offer halves or quarters for those who don’t have the fridge real estate.

Wombok has a fresher, juicier and milder quality than other varieties of cabbage.  Raw, use it anywhere you would a usual cabbage: in a slaw, sliced with red onion and coriander to fill fish tacos, as a side for curry katsu don or make this crunchy wombok beef and noodle salad that uses the budget-friendly rump steak.

When simmered in a soup or stew, wombok becomes soft and silky and the gentle sweetness really shines.