As the weather cools, there’s comfort in cooking with fresh, seasonal produce, from a slow Sunday roast to the simple joy of in-season citrus. This issue features over 30 recipes, including Callum Hann’s Tuna and Apple Salad with Nahm Jim and Miso Salmon with Kohlrabi & Fennel, plus nostalgic treats like Treacly Pears and Creamy Oats. Packed with stories from growers across Australia, this edition celebrates the heart and soul of our food system, offering inspiration for your seasonal cooking.
