In Australia, fennel reaches its peak in June and July, the cooler winter months. It’s a flowering plant species in the carrot family, and while we can eat the fronds and seeds, the fennel bulb is the most often used in modern Australian and Italian cooking.
Fennel makes a brilliant accompaniment to many warm or cool dishes, as it can be enjoyed cooked or raw. It’s a wonderful addition to both autumn salads as well as hearty soups, stews and savoury breakfasts such as baked eggs. It also pairs beautifully with certain cuts of meat such as pork and chicken.
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Snapper and fennel pies
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Roasted baby parsnips, fennel and potatoes
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Pork and fennel sausage rolls
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Baked pasta with ham, blue cheese and fennel
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Beef and mozzarella meatballs with fennel and silver beet
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Bacon, cider and fennel mussels
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Pork and fennel ragu with kumara and goat’s cheese gnocchi
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Mushroom sliders with pickled fennel and harissa creme fraiche
Mushroom sliders with pickled fennel and harissa creme fraiche
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Tomato and fennel soup
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Chicken, fennel and celery pie
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Pea, fennel and spinach lasagne
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Grilled sardines with fennel and preserved lemon
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Pork, fennel and olive ragout
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Grilled eggs with spiced fennel and spinach
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Roast salmon with fennel and apple salad
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Chicken, fennel and onion braise
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Italian-style turkey roll with pork and fennel sausage stuffing
Italian-style turkey roll with pork and fennel sausage stuffing
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Creamy chicken, mushroom and fennel pie
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Herbed salmon with capers and fennel remoulade
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Fennel, lemon and scallop risotto
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Lamb shank, fennel and vegetable soup
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Orange and fennel salad
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Octopus braised with red wine and fennel
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Fennel and ricotta pizza
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