Thank god it is finally spring. We can practically see the seasonal depression leaving our bodies. Here in Sydney, jasmine is blooming, the sun is shining, and the plane trees are blasting anyone who dares to venture out the house with a nose-full of pollen. It's pure heaven. Everyone is optimistic; we're smiling at strangers in the street, not baulking at people who cut in line, letting drivers merge lanes without a sigh. Our winter crust and sullenness is evaporating.
Best of all, the shift in seasons means we can finally trade in our heaving plates of pasta, potato, stews and soups, for bright greens, citrus and berries.
Seasonally speaking, fennel is on sale and there's an excess of passionfruit on the shelves. Greenery is stacked all along the aisles, with asparagus, peas, zucchini, artichokes and alliums in abundance. All perfect company for the spring lamb at your butcher. Blood oranges are a constant joy; squeeze them for juice or enjoy them with a dollop of fresh cream. Peel apart tangelos, which make a great midday snack or light post-dinner dessert. Combine all the citrus into your baking for sweets that leave you feeling uplifted.
As always, the lesson in spring is that simplicity is key. Pick well, handle your food with care, and it will pay off on your plate.