Is it that swirly thing you sometimes find on your lunchtime ramen? Is it genetically modified or hand painted? And if not, what the hell is it? Well, quite simply, it’s a beetroot. An heirloom variety from the town of Chioggia, near Venice in Italy to be precise.

We’ve no idea what was in the water at the time of its inception, but since the early 19th century, these psychedelic roots have adorned the tables of Italians, and now the world over. Their naturally occurring swirls of fuschia on white add visual punch to any dish and in terms of taste, are similar to your regular garden variety beetroots, if a little sweeter and more subtle. They can be eaten raw in salads, as well as sautéed, steamed, roasted or pickled, but are most vibrant in colour when freshly sliced.

On the menu: The Bridge Room, Sydney, Firedoor, Surry Hills, Three Blue Ducks, Bronte, Hickson Food and Wine Bar, Walsh Bay.

Goes well with: Any dish you’d incorporate beetroots into. We say they’re best microplaned over a salad or as a garnish for your next dinner party for maximum visual impact.

Produce generously supplied by Murdoch Produce.