Autumn presents us with the perfect partnership: cooler weather and seasonal starchy veg.
While we’re advocates for a salad in all seasons, summer has come and gone and perhaps also the desire to eat alfresco with bowls of crisp summer greens. A change in climate calls for a change in cooking—it’s roasting season.
Starchy young veggies like pumpkins, parsnips and beets are hitting market stalls. And while there’s a hundred delicious ways to prepare and eat, we’re advocates for a simple roast. We caught up with Tasmanian Chef and Food Educator Kirsten Bacon to learn more about simple and easy ways of roasting veg this season—enjoy!
