Sweet Potato

Sweet Potatoes are a good source of Vitamin B6 and Vitamin C, but they are also a good source of magnesium, which is the relaxation and anti-stress mineral. Sweet potatoes have launched back onto the culinary scene in salads, mashes and even replacing potatoes as chips and wedges.

Buk Choy Pak Choy

There are hundreds of varieties of these vegetables. Some have short stems with large dark green leaves, others have longer, more slender stems with almost circular leaves.. Varieties of Brassica rapa subsp. chinensis with green stems are called “pak choy” in Australia.

Buerre Bosc Pear

A medium sized long, elegant pear with cinnamon russet skin. Tender, sweet, juicy with melting flesh. One of the best pears for cooking – For best results when cooking, choose fruit that is slightly under ripe.

Bartlett or William Pear

Known as either Bartlett or Williams – These have a smooth juicy white flesh and are beautifully sweet. The colour changes from bright green to intense yellow when ripe.

Precose Pear

Precose essentially is a French term for “early” and there are many different varieties that have the term Precose in it. These are some of the first pears available in early February.

Red Skin Potatoes

Red skin potatoes are small to medium size with smooth, thin red skin and white/pale yellow flesh.

White Skin Potato

White Skin Potatoes are small to medium size with round to long shape and have white or tan skin with white flesh.

Blue Skin Potato

Blue skin potatoes are small to medium-size with deep purple, blue or slightly red skin and blue, purple lavender, pink or white flesh.

Yellow Skin Potato

Yellow skin potatoes usually are marble to large size with light tan to golden skin and have round or oblong shape with yellow to golden flesh.


Intense green colour and strong flavour. Rocket is also known as arugula.