Fresh Produce

(Competition Entry) Greengrocer Story





For those of you who know me well, it will come as no surprise when I tell you that fresh fruit and vegetables are my inspiration. I base my meals on what is in season and I love walking around perusing the produce. When I find a fruit and vegetable shop like SuperFresh at Crows Nest that shares my passion, it is a wonderful experience. I know you can find all sorts of Greengrocers, they range from the very high end ones that display the produce like art and the original ones that have been the same for fifty years. I enjoy visiting all of these but SuperFresh at Crows Nest is within walking distance from where I live when I am in Sydney. Situated in Atchinson Street it has on-site parking and is often busy with customers. The residents from Crows Nest and surrounding areas come from many different cultural backgrounds and SuperFresh stocks all the fruit and vegetables they like to cook with from Bok Choy to Fennel, it’s all on the shelves.

The business is owned by a husband and wife team, Carmelo and Natalie Develi, and they have owned the business for a year and purchased it from Carmelo’s Uncle who had owned it for almost thirty five years. It has been in Italian/Australian hands all that time. When I walk in I often find Carmelo stacking the shelves and talking with customers, lamenting that the last of the figs have been sold. I listen and smile because I am the same and can tell what time of year it is by what’s on the shelves. I always seem to be asking for something before it’s in season and I’m excited to sample this years crop and cook with it. I enjoy buying Borlotti beans, Persimmons, Figs, Fennel, Feijola and all sorts of other produce that you don’t find everywhere. It’s the little things I notice like the cucumber’s have flowers on the end of them and zucchini too. That’s how you know this produce is fresh.




There are lots of young people working behind the counter speaking to each other in Italian. It is almost too good to be true that over one side there is a deli and coffee shop where I can sit and have a coffee before walking back home.


We are very lucky in Australia to enjoy some of the best produce I have ever tasted. Enjoying the simple routine things of life can make everyday so enjoyable and just like Carmelo enjoys working with his produce, I enjoy finding the best I can and cooking with it. I also believe in shopping with the independent greengrocers as much as possible. It’s better practice and better produce as far as I’m concerned. I like to have a personal relationship with my greengrocer and my butcher. Nothing better than walking into the store and being told they have kept something for me, knowing that I would appreciate the quality.



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Moroccan Carrot Soup from Herbies Spices



Herbies Spices sent me a lovely package of spices with some low calorie recipes. As you can see by my recipes I am not usually someone who watches my calories however I tried this recipe and thought it was so good that I would put it up on Everydaycook. The best sort of low calorie recipes are the ones that are full of flavour.

It’s the first day on Winter today and a perfect time to start enjoying soups. Full of goodness and so easy to make, they are a family favourite. I often have a big pot of the stove simmering when they arrive home. Have you tried Herbies Spices before? I have often suggested purchasing one of their spice packets, it is a great Australian owned company and they will mail to you. The essential spice for this recipe is Ras El Hanout. It is a blend of Moroccan spices including saffron, cumin, ginger and many more. I use it in my tagines too.




















Here is the recipe for you to enjoy.


1 banana shallot finely diced

200g of carrots roasted in the oven with a little olive oil

2 cups of stock (vegetable if you want to keep this vegan or vegetarian)

1/2 tsp Olive oil

1/2 tsp Ras el Hanout (or more if you prefer)

2 tbsp of coriander leaves chopped

1 tbsp of greek yoghurt (make this coconut yoghurt is you want the soup to  be vegan)


Place the chopped carrots in the oven on 180 degrees and roast until caramelized.

Sauté shallot in oil over a medium heat for 2-3 minutes. Add roasted carrots and Ras el Hanout and stir for one minute.

Add Stock and reduct to simmer for 10-15 minutes or until the carrots are very tender. Then stir in chopped coriander leaves.

Let cool slightly and then puree in a food processor and season to taste. You can serve with a dollop of yoghurt that can be stir through.




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Blood orange and almond cake (Sponsored page)


When I visited Fine Food Australia in Sydney I met lots of interesting people, one of them was the person behind Red Beilly Citrus. A fantastic family business that grows blood oranges and produce some interesting products. We spoke about what a marvelous fruit it is and kept in contact afterwards. I was lucky enough to receive a box of these to play around with. I sliced a few up and just ate them fresh, they are so delicious. I often put them in my salads with fennel but this time I decided to incorporate them into a cake.

I also started thinking about Halloween and all the candy that is consumed by the kids that celebrate this event. Then it dawned on me that it would be great to serve up some Red Belly Citrus blood oranges for a treat as the juice is red and it looks like dripping blood from your mouth. I am sure the kids would love that! You can also cut them up instead of a pumpkin and they take up less room in the fridge and are more likely to be eaten afterwards.


They look pretty gruesome and yet tastes so good.

This cake is easy to make and is gluten free and I like to serve it with sweetened cream or ice cream.




3 Red Belly Citrus blood oranges sliced and peeled and cut into pieces

200 grams of almond meal

200 grams of gluten free flour

1 tsp baking powder

4 large eggs – whisked

175g soft unsalted butter

200g caster sugar

zest from one blood orange

150g of plain yoghurt

1/2 cup of flaked almonds

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1. First beat butter, eggs and sugar until light in colour. Then add sieved flour, almond meal and baking powder and add to butter mixture.  Then add blood orange zest. Whisk it all together until you have a well combined and smooth mixture.

2. Next place the peeled sliced Red Belly Citrus blood orange on top of the mixture pressing in slightly and make a pattern you find pleasing.

3. Grease your cake tin and line with baking parchment.

4. Sprinkle a little castor sugar on top of the oranges and sprinkle flaked almonds over the whole top.

6. Bake in the oven till golden brown. To test if the cake is done, you can push your finger gently in the center and if the cake springs back it is ready.

I hope you enjoy the results.

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