Food & Drink

In Season #Inspo

While cosy sweaters, colourful foliage and a cup of tea on continuous loop are enough to get you amped for autumn, we’re most pumped about the delicious and nutritious produce to come. 

Summer’s mangoes and corn make way for apples, pears, pumpkins, mushrooms, eggplants, tomatoes and citrus. And the way we’ll be eating the new season spoils? Clean. 

In case you’re new to the clean eating movement, here’s the deal. There are two principles: The first is about eating unprocessed wholefoods that look and taste the way they do in nature. Think fresh and can-free. The second principle: source locally grown produce where possible.

Keep it Clean

This is where eating in-season comes in. To guarantee your fruit and veg are in season, here are three things to look out for:
  1. Price. When the prices go up, that typically means the produce is not in season. Easy. 
  2. Abundance. Struggling to find that exact mushroom variety for your risotto? There’s a reason. Consider clever swaps and substitutes. 
  3. Taste. Produce that is in season will be big on flavour. Bonus!

Recipe: Pumpkin Loaf

Serves: 16 
Prep time: 15mins 
Cook time: 1hr 15mins 

Top with Greek yoghurt, zucchini ribbons and smoked salmon for an indulgent Sunday morning breakfast, or enjoy with nut butter as a snack on the run.


  • 3 cups grated raw pumpkin
  • 4 eggs
  • 1/2 tsp sea salt
  • Pinch nutmeg
  • 1/4 cup coconut or extra virgin olive oil
  • 2 tsp baking powder
  • 3 cups almond meal
  • 1 tbsp. honey
  • Pumpkin seeds to top


  1. Preheat your oven to 180°C and line a loaf tin with baking paper. 
  2. Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl. Add the almond meal and baking powder and mix well. 
  3. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds. 
  4. Bake on the middle shelf for approx. 1hour 15mins or until cooked through. Allow to cool before removing from the tin and serving.

Recipe: Stuffed Eggplants

Serves: 4
Prep time: 30mins 
Cook time: 1hr 20mins 

Prep and forget this warming weeknight recipe for the whole family that makes awesome lunch leftovers, too.


  • 2 large eggplants
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp Moroccan seasoning
  • 300g lamb mince
  • 1/2 cup couscous or quinoa, cooked
  • 3/4 cup Italian tomato passata
  • 1/2 cup beef stock
  • 100g feta, crumbled
  • 2 tbsp. coriander


  1. Preheat oven to 200°C. Halve eggplants lengthways. Cut a 1cm-wide border around the edge of each eggplant half. Score within the border in a diamond pattern. 
  2. Use a teaspoon to scoop out the flesh, then dice. 
  3. On medium-high, heat oil in a large deep frying pan. Cook onion for 5 mins or until soft. Add the garlic and Moroccan seasoning, stirring for 30 secs. 
  4. Add the chopped eggplant. Cook for 5 mins or until soft. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour.
  5. Stir in couscous/quinoa, passata and stock. Season to taste. 
  6. Place the eggplant shells on a lightly greased oven tray and fill with the mince mixture. Cover with foil and bake for 45 mins. 
  7. Uncover, sprinkle with feta. Cook for 15 mins further, or until the eggplant is tender and golden. Serve topped with coriander.

Recipe: Cinnamon Baked Pears 

Serves: 4 
Prep time: 15mins 
Cook time: 15mins 

Enjoy as a light dessert or on top of your morning muesli or porridge.


  • 2 green or brown pears, peeled, halved and cored
  • 2 tbsp. walnuts, finely chopped
  • 2 tbsp. raisins, finely chopped
  • Syrup -
  • 1/2 cup honey
  • 1 cup water
  • 1 tsp cinnamon


  1. Pre-heat oven to 180°C. Line a baking tray with baking paper. 
  2. To make the syrup, place all ingredients into a saucepan on a low heat and set aside. 
  3. Place the prepared pear halves core side up on the tray. Combine the walnuts and raisins and fill the cored-out bit of the pear. 
  4. Spoon the syrup over the pear and bake for 15 minutes, adding extra syrup halfway through baking. Serve immediately.