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Autumn Tips To Keep You Eating Fresh

Top Ryde City’s Autumn Tips To Keep You Eating Fresh
There’s nothing quite like the scents and sounds of Autumn in Sydney. The rustling of leaves, the chill in the air making for perfect walks in the park followed by a comforting meal full of fresh, seasonal produce.

We all know the benefits of eating seasonally — richer flavours, better nutrition, and cost efficiency — and Autumn, with its abundance of colourful and zesty produce, is the perfect season to treat yourself to a healthy and hearty feast.

Thankfully, at Top Ryde City, we’re all about keeping our finger on the pulse of seasonal produce and creating delicious recipes you and your family are sure to love.

Here are some top tips on what to purchase this Autumn, as well as some tantalising recipes to try this Autumn.

What’s In Season?
A great way to start eating seasonal is to establish a relationship with your local vendors, But, here’s a quick guide to get you started:

In Season Fruit: Grapes, kiwi fruit, lemons, pears, persimmons, plums, quinces,  custard apples, dragon fruit, finger limes, mandarins, passionfruit, avocados, bananas, and oranges.

In Season Vegetables: Bok choy, beans, broccoli, brussel sprouts, cabbage, capsicums, cauliflower, chestnuts, eggplant, spring onions, fennel, leek, kale, mushrooms, okra, potatoes, pumpkin, silverbeet, spinach, turnips, watercress.

Something savoury…
Now that you're armed with your quick-list of seasonal produce, it’ll be easy to create a healthy and hearty dinner that both you and the family will enjoy.

For a quick fix, why not opt for a quick and creamy pumpkin pasta? There are many variations to this particular dish, so feel free to try a few options to see what suits your palate best. However, for the quickest version;

Slice up a butternut pumpkin into chunks and place it in the oven (190 Celsius) and bake for 30-45 minutes (your pumpkin should be soft and slightly charred when finished)

While the pumpkin cools, cook your favourite pasta (it can be fettuccini, spirals, or, for the carb conscious, why not opt for some zucchini ribbons?). Drain well.

Next, place the roasted pumpkin, a cup and a half of pure cream (opt for light cream if you’re watching your fat intake) into the blender and blend well.

Meanwhile, sauté three cloves of garlic in a tablespoon of butter, add the pumpkin and cream puree, stir through the pasta, and top with a little sage and toasted walnuts.

Vegans can also substitute cream for coconut milk, and a tablespoon of nutritional yeast. A dash of cayenne pepper will add a welcome kick.

Step 3: And for dessert?
When it comes to keeping it simple, our favourite has to be poached pears. There’s a little oatmeal sprinkled over the top to add crunch, but you can always opt to add a drizzle of caramel or melted chocolate, or a dollop of vanilla ice cream, for an extra touch of decadence.

Preheat your oven to 200 Celsius. Split and core two ripe pears (to serve four).

Melt one tablespoon of butter in a saucepan and, once cooled, add a tablespoon of brown sugar. Spread the butter over the pears, add the pears to a baking dish (flat side up), and bake for 20 minutes.

Next, take another two tablespoons of butter and mix it with a tablespoon of oats, a dash of cinnamon (to your liking), and a little more brown sugar. Remove the pears and discard the foil. Spoon the mixture over the pears and bake for another 20 minutes.

Voila! The perfect sweet treat for a chilly Autumn evening. 

Step 4: Don’t feel like cooking?
If your Autumn day has turned into a long chore and cooking is the last thing on your mind, why not head down to the Piazza at Top Ryde City where our restaurants and cafes are sure to be serving up tantalising treats to warm your Autumn evening.

Get all the ingredients needed for the perfect Autumn feast under one roof at Top Ryde City:

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