December 2008

The cold weather has been a good thing for fennel this year with even the larger bulbs resisting the fibrousness they sometimes suffer. The Italians have always been huge fans of the stuff and you’ll find it done in several ways at Bondi Trattoria. It might be pureed and served alongside pork sausages or in avocado salad with grilled king prawns and scallops. Look out for wild mushrooms, too — they’re serving them at The Book Kitchen with pan-roasted pork cutlets and glazed apple crackling salad.

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