Libby: It might officially be autumn but I've been enjoying the last of summer's sweet corn this week. I love it sliced so the kernels stay together and added to colourful salads like this one. The trick to getting the kernels to stay together (so it doesn't look like to tipped the corn out of a can) is to lie the cob on its side and using a large knife slice closely, but not too closely, to the cob. You want the "root" of the kernel to stay on the cob.
Miriam: On a trip to Sabato recently, I sampled these Pinoli pine nuts. Wow. So big, fresh and tasty, and none of that nasty papery end (I'm sure there's a name for it) that the supermarket pine nuts often have. I felt compelled to buy some. Sadly, at $10 for a 70g packet, these will not become an everyday item, but definitively worth it for a special meal.
Becs: Fresh figs are here! I bought a couple last week for $3 each, they were enormous, perfectly ripe and pinkly sweet inside. They went on top of a pita-based pizza with caramelised onions, blue cheese and a balsamic dressed salad with toasted walnuts.
