You might think of fish as a summery dish, but many species are available in Australia year-round. The citrus, unctuous oil and earthy herbs of this scallop dish make it a lovely light starter for a dinner party in the cooler months – serve with a stick of crusty bread, or make some crunchy crostini for guests to pile it on top of.
These flavours are perfect for winter; warm spices, nutty seeds, a salty-sweet marinade and hearty, nutrient-rich roots. Rock cod or Murray cod would work well here, or you could even try subbing in Australian salmon.
Those late-autumn orchard fruits will be kicking around for a while yet and what better way to make the most of them than with a gorgeous, flaky tarte tatin. The herbs and spices in this version add richness and complexity that will be welcome in wintry weather. (Take note of Gill's tips for swapping fruit for root vegetables to create a comforting, savoury dish.)
Hungry for more paddock-to-plate ideas? Travel from the farm to the harbour with Gill's stunning cookbook Gather.