At STIX Farm in the Hawkesbury region of NSW, seasonality is at the forefront. Here, chef and founder David Allison cooks with the cream of the summer crop. These four recipes put their best feet forward.
“Eggplant is so often overlooked. My go-to is Neil Perry’s Moroccan eggplant recipe; I serve it with everything – from ham at Christmas to roast chicken, or a steak off the barbecue.” – David Allison.
“I’m not a ‘chilli on everything’ person, but I do love it sauteed with steamed greens like broccolini and green beans, with olive oil and garlic. Or on top of this hearty congee.”
“We produced the most amazing broccolini this year. It’s such a beautiful vegetable on the plate or in a salad. Personally, one of my best discoveries this year was broccolini leaves.”
“I have avocado on everything. For breakfast, I have avocado, ham and tomato on toast; and a salad of avocado, tomato, cucumber, lettuce, nuts, feta and olives with dinner every night.” – David Allison
