February Seasonal Eating

Fruit: Southern Hemisphere • Vegetables: Southern Hemisphere • Fruit: Northern Hemisphere • Vegetables: Northern Hemisphere

Fruit: Southern Hemisphere

Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread Granola • Decedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)	Breakfast: Half Baked Harvest’s Blackberry Swirl Muffins with Honey Butter • Accompaniment: Delicious’ Blackberry Cream • Drinks: Miriam Nice’s Kir Royale	Breakfast: Half Baker Harvest’s Blueberry Lemon Ricotta Pancakes • Fresh: Lemon Tree Dwelling’s BBlueberry Feta Saladlueberry Feta Salad • Dessert: Tyler Florence’s Lemon Blueberry Cheesecake Bars
Main: Warren Mendes’ Smoked Chicken and Fig Salad • Dessert: Katie Quinn Davies’ Sticky Fig and Pecan Pudding with Toffee Sauce • Baking: Turntable Kitchen’s Fig, Mint and Honey Galette	Appetiser: Zach Desart’s Spicy Grape-Ricotta Crostini • Something different: Cara’s Cravings’ Salmon with Red Grape Agrodolce • Snack: Michel Richard’s Chocolate Grapes	Breakfast: Sarah Hobbs’ The New Avo Toast • Salad: Maria Elia’s Avocado Salad • Light: Love and Lemon’s Avocado Vegetable Summer Rolls
Drinks: Sarah Cook’s Melon Spritzers • Salad: 101 Cookbook’s Summer Melon Salad Recipe • Refreshing: Tartelette’s Watermelon and Honeydew Sorbets with Lemongrass Sauce	Breakfast on the Go: Michelle Southan’s Kiwifruit, Lime and Coconut Muffins • Something Different: The Healthy Foodie’s Kiwi Avocado Salsa 0ver Rare Tuna Steak • Frozen Treat: Food with Feeling’s Kiwi Watermelon Fruit Popsicles	Savoury: Recipe Tin Eats’ Lemon Chicken Salad • Something different: Miranda Payn’s Gnocchi with Burnt Butter, Lemon and Basil • Dessert: Pretty Simple Sweet’s Lemon Tart
Flavour enhancer: Delicious’ Chilli Lime Salt • Side: Martha Stewart’s Chili-Lime Roasted Butternut Salad • Dinner: BBC Good Food’s Lime and Coconut Dhal	Something different: Love and Olive Oil’s Lychee Ceviche • Salad: Tama Carey’s Lychee, Cucumber and Chilli Salad • Dinner: Every Last Bite’s Chicken and Lychee Green Curry	Salad: Donna Hay’s Coconut Rice Salad with Green Mango and Herbs • Dessert: Lisa Featherby’s Golden Mango and Passionfruit Caramel Tart • Summer treat: Angela Devlin’s Mango and Thai Basil Ice Cream with Fresh Coconut Shavings
Drink: Mari Jasmin’s Cucumber Mangosteen Mint Crushie • Frozen Treat: Honest Cooking’s Mango and Mangosteen Tropical Granita • Ice Cream: Delightful Fuel’s Healthy Mangosteen Popsicles	Savoury: Alison Roman Pickled Nectarine Salad with Burrata • Sweet: Damn Delicious’ Nectarine Upside-Down Cake • Something different: She Wears Many Hats’ Fried Nectarines with Vanilla Mascarpone	Savoury: Taste of Home’s Roasted Citrus and Herb Turkey • Sweet: Taste.com.au’s Little Orange Polenta Cakes • Drinks: Barbara Rolek’s Orange Mint Tea
Light: Good Food’s Passionfruit Mousse • Decadent: Donna Hay’s Passionfruit Tart • Something different: Lisa Featherby’s Passiona Granita Jellies	Canning: America’s Test Kitchen’s Peach-Bourbon Jam • Savoury: Katherine Sacks’ 3-Ingredient Pesto-Grilled Chicken with Peaches • Sweet: Tastes Better from Scratch’s Peach Cobbler	Retro: Peter’s Food Adventures’ Pineapple Fried Rice • Easy entertaining: Lena Abraham’s Hawaiian Chicken Skewers • Cocktail: Colleen Graham’s Bahama Mama
Drinks: Christopher Testani’s Cold Brew Plum Iced Tea • Savoury: Valli Little’s Duck with Chilli Plum Sauce • Sweet: Jamie Oliver’s Plum Tarte Tatin	Drinks: Diana Andrews’ Rambutan Mojito • Dinner: Jake Cohen’s Summer Rambutan Curry • Dessert: Delicious’ Mango and Rambutan Crumbles with Cardamom Ice Cream	Something different: Pinch of Yum’s Raspberry Cream Cheese Coffee Cake • Classic: Sally’s Baking Addiction’s Raspberry Streusel Bars • Old school: O Tama Carey’s Raspberry Fool
Savoury: Olia Hercules’ Pan-Fried Mackerel Sandwich with Rhubarb Coleslaw • Sweet: The Seaside Baker’s Quick Rhubarb Cake • Treat: Maggie Beer’s Rhubarb Crumble	Drink: Not Quite Nigella’s Rockmelon Drink • Canning: Silvia Colloca’s Rockmelon, Lemon and White Pepper Jam • Dessert: AWW Food’s Rockmelon Passionfruit Mousse	Drink: Oxmoor House’s Star Fruit Quencher • Dessert: Food Network’s Kitchen’s Star Fruit Upside-Down Cake • Something different: Suwannee Rose’s Star Fruit Chips
Dessert: Gourmet Travellers’ No-Bake Strawberry Crème Fraîche Cheesecake • Something for summer: David Lebovitz’s Roasted Strawberry-Miso Ice Cream	Dinner: NZ Woman’s Weekly’s Sesame Pork with Tamarillo and Ginger Chutney • Dessert: Jess Sly’s Poached Tamarillos in Honey and Vanilla Syrup • Something Different: Delicious’ Baked Ricotta with Poached Tamarillos	Something saucy: Yummy Healthy Easy’s Watermelon Homemade BBQ Sauce • Something for summer: Classy Cooking’s Watermelon Popsicles • Something different: Cravings of a Lunatic’s Honey Lime Chicken Tacos with Watermelon Salsa

Vegetables: Southern Hemisphere

Salad: Silvia Colloca’s Roast Capsicum Salad • Vegetarian: Kayla Itsines’ Vegetarian Stuffed Capsicums • Chicken: Neil Perry’s Italian Chicken with Capsicum and Summer Tomatoes	Soup: Feasting at Home’s Simple Celery Soup • Vegetables: Elise Bauer’s Celery Stir Fry • Dinner: Adam Liaw’s Stir-Fried Pork and Celery	Sauce: Monkey Mom’s Delightfully Hot Chili Pepper Sauce • Side: Spice the Plate’s Pan-Seared Green Chili Pepper • Seafood:Nigella Lawson’s Shrimp with Garlic and Chili Pepper
Drinks: Cooking Light’s Cucumber-Lime-Lavender Spritzer • Salad: Cookie and Kate’s Gaby’s Cucumber Salad • Something different: Hannah Klinger’s Chopped Israeli Salad	Something different: The Mediterranean Dish's Greek-Style Braised Eggplant • Classic: Guy Grossi’s Eggplant Parmigiana • Vegetarian: Minimalist Baker’s Moroccan Lentil-Stuffed Eggplant	Side: Taste of Home’s Lemony Almond-Feta Green Beans • Comfort: BBC Food’s Green Bean Mac ’n’ Cheese • Something different: Chris Morocco’s Blistered Green Beans with Garlic
Soup: Once Upon a Chef’s Potato Leek Soup • Chicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken Breasts • Vegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts	Salad: Marcus Nilsson’s Green Goddess Cobb Salad • Stew: Stefano Manfredi’s La Vignarola • Something different: Rachel Khoo’s Vietnamese Lettuce Cups with Fish Parma FingersVietnamese Lettuce Cups with Fish Parma Fingers	Pasta:Samantha Seneviratne’s Caramelised Onion Pasta • Chicken: Lauren Miyashiro’s French Onion Chicken • Side: Tyler Florence’s Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
Pasta: Emma Laperruqe’s Pasta with Yogurt, Green Peas and the Herbs • Main: Kathy Knudsen’s Baked Fish with Pea Puree • Side: Tiffani Thiessen’s Parmesan Peas	Dip: Lisa Featherby’s Hummus with Radishes and Paprika • Salad: Garrett McCord’s Roasted Radish and Feta Salad • Side: David Lebovitz’s Pickled Radishes	Side: Faith Durand’s Quick Sesame Snow Peas • Fish: Coles Magazine’s Seared Snapper with Snow Pea, Basil and Lemon • Meat: Table for Two’s 25-Minute Beef and Snow Pea Stir Fry
Soup: Yotam Ottolenghi’s Spring Onion Soup • Seafood: Nigel Slater’s Prawns with Sichuan Peppercorns and Spring Onions • Main: Olive Magazine’s Poached Chicken with Spring Onion and Ginger Sauce	Classic: Ina Garten’s Sauteed Sugar Snap Peas • Sweet: Matthew Card’s Blackened Sugar Snap Peas with Garlic and Mint • Something different: The Gingered Whisk’s Orange Ginger Sugar Snap Peas	Soup: AWW Food’s Sweet Corn Veloute with Chilli Ciabatta Crisps • Main: Pinch of Yum’s Sweet Corn and Zucchini Pie • Side: Jamie Oliver’s Stir-Fried Corn with Chilli, Ginger, Garlic and Parsley
Classic: Sara Kate Gillingham’s Baked Summer Squash • Light: Cooking Classy’s Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes • Comfort: Martha Stewart’s Zucchini and Yellow Squash Gratin	Baked: Minimalist Baker’s Vegan Zucchini Gratin • Main: Recipe Tin Eats’ Crispy Zucchini Fritters • Side: Damn Delicious’ Baked Parmesan Zucchini

Fruit: Northern Hemisphere

Dinner: Sarah Hobbs’ Roast Chicken with Apple Stuffing • Dessert: Emma Lewis’ Sticky Toffee Apple Pudding • Something Extra: Tracy Rutherford’s Golden Syrup Apple Doughnuts	Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread Granola • Decedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)	Breakfast: Not enough Cinnamon’s Baked Grapefruit with Maple Syrup And Cinnamon • Side: No Recipe’s Grapefruit Guacamole • Dressing: La Domestique’s Winter Grapefruit Salad with Citrus-Ginger Vinaigrette
Breakfast: AWW Food’s Kiwi Fruit and Apple Jam • Drink: Miriam Nice’s Kiwi Fruit Smoothie • Something Different: Cook Republic’s Raw Kiwi Fruit Nachos	Dessert: Flour and Stone's Lemon Dream Cake • Canning: Hassan M’Souli’s Preserved lemon • Dinner: Pinch of Yum’s 5 Ingredient Lemon Chicken with Asparagus	Flavour enhancer: Delicious’ Chilli Lime Salt • Side: Martha Stewart’s Chili-Lime Roasted Butternut Salad • Dinner: BBC Good Food’s Lime and Coconut Dhal
Classic: Rainbow Nourishment’s Upside-Down Mandarin Orange Cake • Comfort: O Tama Carey’s Warm Mandarin Pudding • Something Different: Sarah Hobbs’ Dark Choc Whole Mandarin Cake	Salad: Fresh Magazine’s Orange, Rocket and Currant Salad • Dessert: Mary Berry’s Orange Layer Cake • Main: Nate Appleman’s Charred Chicken with Sweet Potatoes and Oranges	Savoury: Olive’s Griddled Pear, Rocket and Prosciutto Salad • Sweet: Sally’s Baking Addiction’s Maple Vanilla Baked Pears • Classic: Season and Suppers’ Italian Pear Almond Cake
Breakfast: Monica Pinto’s Spiced Persimmon Jam • Baking: Natasha’s Kitchen’s Persimmon Bread • Savoury: Preppy Kitchen’s Persimmon Salad	Drinks: Natalie Oliva’s Pomegranate White Tea Fizz • Dessert: Family Style Food’s Pomegranate Panna Cotta • Dressing: Simply Recipes’ Homemade Pomegranate Molasses	Veggie salad: Alex Lau’s Pomelo Salad with Chile, Lime, Peanuts, and Coconut • Seafood salad: Neil Perry's Asian Prawn and Pomelo Salad • Drinks: Kelly Crambula’s Pomelo and Basil Cocktail
Classic: AWW Food’s Whole Tangelo Cake • Canning: Carrie Purcell’s Quick Tangelo Marmalade • Something different: Anneka Manning’s Baked Tangelo Cheesecake with Campari Tangelo Salad	Frozen: David Lebovitz’s Tangerine Sorbet • Something different: Jamie Oliver’s Tangerine, Chocolate & Vanilla Salad • Baking: The Kitchn’s Tangerine and Ginger Cookies

Vegetables: Northern Hemisphere

Accompaniment: Gjusta's Green Harissa • Salad: Cooking Light’s Lemony White Bean-and-Arugula Salad • Pasta: Charlyne Mattox’s Gemelli With Shrimp, Arugula, and Feta	Breakfast: Sarah Hobbs’ The New Avo Toast • Salad: Maria Elia’s Avocado Salad • Light: Love and Lemon’s Avocado Vegetable Summer Rolls	Dip: Minimalist Baker’s Roasted Beet Hummus • Starters: Adam Bush’s Roast Beetroot Soup with Caramelised Onion and Blue Cheese Toasts • Salad: Not Quite Nigella’s Farro, Beetroot & Beet Green Salad
Stir-Fry: My Recipes’ Bok Choy and Mushroom Stir-Fry • Vegetarian: Feasting at Home’s Black Pepper Tofu with Bok Choy • Side: The Forked Spoon’s 10-Minute Garlic Bok Choy Recipe	Soup: Cafe Delites’ Easy Broccoli Cheese Soup • Main: Bon Appetit’s Sheet-Pan Chicken Meatballs and Charred Broccoli • Side: Emma Knowles and Lisa Featherby’s Broccoli and Spring Onion Slaw with Buttermilk Dressing	Salad: Cathie Lonnie’s Warm Winter Salad with Honey Balsamic Dressing • Noodles: Warren Mendes’s Brussels Sprouts with Soba Noodles and Fish Sauce Vinaigrette • Side: Molly Baz’s Roasted Brussels Sprouts with Warm Honey Glaze
Salad: Healthy Home Café’s Roasted Pumpkin Salad • Main: Colin Fassnidge’s Roasted Butternut Pumpkin with Herb Oil and Goat's Cheese • Side: Not Quite Nigella’s Roast Pumpkin with Feta and Honey	Main: Kim Coverdale’s Cabbage Rolls with Rice and Mince Filling • Side: Inspired Taste’s Lemon Garlic Sauteed Cabbage • Something Different: The Wholesome Fork’s Indian Cabbage Potato Curry	Soup: Delicious.com.au’s Carrot and Maple Syrup Soup • Salad: Good Food Magazine’s Roasted Carrot, Rocket and Lentil Salad • Side: The Recipe Critic’s Roasted Brown Butter Honey Garlic Carrots
Main: Half Baked Harvest’s Better than Takeout Kung Pao Cauliflower • Side: Minimalist Baker’s Quick Crispy Cauliflower • Something different: Neil Perry’s Whole Roasted Cauliflower with Lemon and Mustard	Classic: Nigel Slater's Classic Celeriac Remoulade • Soup: Brett Sargent’s Celeriac, Potato and Roast Garlic Soup • Comforting: BBC Good Food Team’s Cheesy Celeriac, Leek and Rosemary Gratin	Soup: Feasting at Home’s Simple Celery Soup • Vegetables: Elise Bauer’s Celery Stir Fry • Dinner: Adam Liaw’s Stir-Fried Pork and Celery
Southern: Hank Shaw’s Southern Style Collard Greens • Classic: Vegetarian Times’ Garlicky Collard Greens • Something different: Gena Hamshaw’s Collard Greens Braised in Coconut Milk	Pasta: Michael White’s Orecchiette with Sausage and Chicory • Comfort: Raymond Blanc’s Chicory Gratin • Side: An Italian in my Kitchen’s Sauteed Chicory Greens	Salad: Jill Dupleix’s Fennel, Pear and Parmesan Salad • Comfort: Minimalist Baker’s Curry-Roasted Fennel Salad with Rosemary Tahini Dressing • Side: Sweet Paul Magazine’s Tuscan Braised Fennel
Condiment: Sarah Cook’s Kale Pesto • Fritters: Real Smart Mom’s Kale and Bacon Cakes • Side: Sheela Prakash’s Easy Skillet Kale with Lemon And Garlic	Salad: Feasting at Home’s Kohlrabi Slaw with Cilantro, Jalapeño and Lime • Side: Aaron Kirk’s Roasted Kohlrabi with Savory Garlic Sauce • Tips and tricks: Fresh Fork Market’s Kohlrabi: 4 Easy Ways	Soup: Once Upon a Chef’s Potato Leek Soup • Chicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken Breasts • Vegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts
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Pasta: Pinch of Yum’s Creamy Garlic Herb Mushroom Spaghetti • Curry: Jamie Oliver’s Mushroom Curry • Side: Café Delites’ Garlic Mushrooms	Snack: Amanda Kelly’s Beer-Battered Onion Rings • Soup: Jamie Oliver’s English Onion Soup with Sage and Cheddar • Side: Taste of Home’s Cheesy Baked Onions	Baked goods: Me and Mr Jones’ Sweet Parsnip Loaf • Soup: Alasully’s Pureed Parsnip and Cardamom Soup with Caramelized Shallots • Something different: Delicious Everyday’s Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples
Side: Serious Eats’ The Best Crispy Roast Potatoes Ever • Popular: Food Network Kitchen’s Loaded Baked Potato Casserole • Something different: Molly Stevens’ Mini Herbed Pommes Anna	Salad: Cook’s Hideout’s Radish and Peanut Salad (Indian Style) • Grains: Jar of Lemon’s Radish and Tangerine Quinoa Detox Salad • Something different: A Zesty Bite’s Baked Radish Chips	Something Different: It’s a Veg World Afterall’s Roasted Radicchio with Strawberry Balsamic Reduction • Salad: The Minimalist Vegan’s Simple Potato and Radicchio Salad • Comfort: Jennifer McLagan’s Grilled Radicchio with Creamy Cheese
Snack: Lena Abraham’s Ultimate Spinach Artichoke Dip • Curry: Budget Byte’s Indian Style Creamed Spinach • Side: Catalyst’s Garlic Mushrooms and Spinach	Salad: The Flexitarian’s Jerusalem Artichoke, Walnut, Blood Orange and Rocket Salad • Soup: Nutrition Stripped Lemony Sunchoke Soup • Something Different: Kristin’s Kitchen’s Crispy Shredded Sunchoke Pizza with Goat Cheese and Fried Eggs	Comforting: Minimalist Baker’s Mediterranean Baked Sweet Potatoes • Salad: Delicious Team’s Roasted Sweet Potato Salad with Chilli Mayo, Coriander and Crispy Chorizo • Main: Kyle Boyce’s Sweet Potato Cakes with Poached Eggs
Comfort: Matthew Tomkinson’s Turnip, Bacon and Gruyère Gratin • Noodles: Sarah Cook’s Crispy Salmon with Turnip, Mandarin and Noodle Salad • Classic: Cheryl Slocum’s Braised Turnips with Greens	Grains: Katie Merker’s Farro and Acorn Squash Salad • Comfort: Good Housekeeping’s Pressure Cooker Winter Squash and Lentil Stew • Something Different: Cooking Light’s Butternut Squash and Spinach Lasagna