“Australian produce is so flavourful at the moment, from Royal Gala apples and Shepard avocados, to bananas and carrots. There are no people better suited to speak about fruit and vegetables than those that grow them, so I’m passing the baton to our wonderful Aussie growers and farmers. They’ve also recommended some delicious ways to enjoy their seasonal produce.”
– Tamara
Apples with Shaun Witchell from Montague
Montague has been supplying Woolworths with fresh apples for over 50 years. The warm days and cool nights in Victoria’s Narre Warren North make it an ideal spot for apple-growing orchards.
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Air-fryer healthier apple chips
“I love a fresh, juicy apple in my lunch box, but there are plenty of delicious ways to enjoy our Royal Gala apples. These apple chips are super moreish thanks to the cinnamon kick, and come together quickly in the air fryer. They’re the perfect after-school or lunch-box snack, and I’ve been known to tuck into them myself if there are leftovers!”
- Shaun Witchell
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Healthier apple crumble
“Who doesn’t love a cosy apple crumble for dessert? It’s always a favourite in my house, especially when it’s apple-picking time. This healthier apple crumble has thickly sliced Royal Gala apples and a good scatter of blueberries, and is topped with a nutty, oaty crumble that packs a crunchy punch. Yum!”
- Shaun Witchell
Bananas with Peter Inderbitzin from Red Valley Farms
Peter and his family have been growing bananas on their farm in Lakeland, Queensland, for three generations and are proud suppliers to Woolworths. The warm climate and high moisture of the area provide ideal banana-growing conditions.
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Healthier banana-pancake bites
“A fluffy pancake is the ultimate breakfast, especially when it’s topped with fresh bananas. If you’re looking for a healthier snack or easy-to-share breakfast, these banana-pancake bites are easy to make, fun for the kids, and – bonus! – are nutritionally approved.”
- Peter Inderbitzin
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Healthier banana bread
“We love to bake at home with the young ones, making sure they get involved with the cooking and see how we make the most of our lovely bananas. This healthier banana bread is a winner, and it never lasts long once it’s out of the oven.”
- Peter Inderbitzin
Avocados with Ferdinand Osborne from GreenSkin® Avocados
Ferdinand and his family have been growing avocados on their farms in North Queensland for almost a decade. Both Hass and Shepard avocado trees thrive in tropical and subtropical climates, and their spot in Rocklea on the Atherton Tablelands is the ideal place to grow these delicious, buttery fruits.
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Cheesy avocado crackers with Mexican salsa
“Ever heard of avocado crackers? They’re delicious, easy, and have just five ingredients. You can play around with the spices and use cayenne pepper if you like heat. I use smoked paprika when I’m making these for the kids and they love it. Dip them into your favourite veggie salsa for a healthier snack.”
- Ferdinand Osborne
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Healthier tuna sushi bowl
“I’m always hungry after a long day on the farm, so I always look forward to a healthy and filling lunch. This healthier tuna sushi bowl is one of my favourites. The refreshing cucumber and nutty brown rice are the perfect match for the creamy avocado and drizzle of mayo. You can leave out the wasabi peas if you don’t like too much heat, but I love the zingy crunch they bring to the meal.”
- Ferdinand Osborne
Carrots with Renee Pye from Zerella Fresh
The Pye family, including Renee and her father, Mark, have been growing carrots (and potatoes and onions) for 33 years in the Mallee region of South Australia. The family uses a unique compost, formulated by Renee’s grandmother, to achieve the perfect growing conditions for crunchy, sweet carrots.
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Spiced carrot fritters
“These spiced carrot fritters are one of my favourite ways to enjoy our fresh orange vegetables. Inspired by the classic Indian bhaji, they’re beautifully crunchy, extra flavoursome from the mix of spices, and especially yummy when dipped in the cooling yoghurt. You can even make them in the air fryer with a spritz of oil at 180°C for 6-8 minutes, turning halfway.”
- Renee Pye
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Carrot tart
“The bright orange carrot rounds make this tart very beautiful. Plus, it comes together really quickly for a light lunch to share. I love that it has blitzed cannellini beans as the filling, which gives it fibre and flavour. The drizzle of maple syrup and sprinkle of thyme make it all the more tasty. This is a plant-based recipe, and I promise you won’t even notice the difference!”
- Renee Pye