1 SQUASH
“Squash was a late-in-life love for me – as a kid I refused to eat them. Now, I love how versatile they are. I like them just grilled with lemon and pepper, or used as a meat substitute in a vegetarian lasagne. Plus, they’re so rewarding to grow.”
2 CORN
“Everyone loves corn, and it’s at its peak during summer. There are so many different ways to eat it – you can cut the kernels off and mix them through things, or barbecue it like I’ve done here. My homemade harissa complements the sweetness of corn with a beautiful peppery kick.”
3 YELLOW PEACHES
“Since moving to the Barossa, I realised there are so many different types of peaches. I prefer the yellow ones. In the restaurant I use them in a refreshing summer sorbet, and they also do really well with hard cheese.”
4 SEA MULLET
“Sea mullet is so easy to work with.
