IN SEASON
A Royal Bounty for Summer There’s nothing more simple and satisfying than a freshly boiled or grilled cob of corn smeared with butter and sprinkled with salt and pepper, and during the summer months it’s at its sweetest and juiciest. Look for cobs with fresh green husks and fresh, shiny silk coming out the ends. The more recently picked the better, as the starches in corn start to change from the moment it leaves the stalk. Whether it’s BBQ’d in its husk, cut from the cob and made into fritters or soup, or steamed in pieces to accompany roast chicken, sweet corn is a summer gem that appeals to all ages. Sweet Corn goes with: chicken, bacon, peppers, eggs, tomatoes, avocadoes, seafood, coriander, basil, chillies, garlic
SWEET CORN
CUCUMBERS
While we don’t really associate cucumbers as being a seasonal fruit, their high water content and refreshing crunchiness make them the perfect hot weather salad item. The most common varieties are the continental and Lebanese cucumbers; both have soft skin and seeds, so the whole fruit can be eaten. Cucumbers add great texture and lightness to any dish, and their relatively neutral flavour means they go well with most other ingredients. They are an essential part of traditional cooling dishes such as gazpacho and tzatziki. Cucumbers go with: yoghurt, cheese, tomatoes, olives, bread, dill and mint, vinegar, crab and oysters, olive oil
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IN Noosa Magazine
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