The red threads of saffron are the world's most expensive spice - and an autumnal delicacy, writes Mark Story.
The red threads of saffron are the world's most expensive spice - and an autumnal delicacy, writes Mark Story.
You know summer's over when the kids are cracking walnuts on the deck.
Pears, too, are prolific this time of year and take up the lion's share of the fruit bowl.
The partnering of these autumnal delicacies stands as my favourite flavour combination - particularly when you pair the pearand walnut with a generous knob of stinky blue cheese.
'Tis autumn's holy trinity.
Speaking more generally, if a seasonal culinary competition were to be held, autumn would be rivalled only by summer. But while it doesn't boast the latter's array, autumn is the champion forager.
There's something insanely enjoyable about wandering around looking for wild food. Any nearby reserves that boast a blackberry bush, feijoa or walnut tree is fair game. It's the pastime of the retired; maybe that's why it's so relaxing.
All up I don't know why many view this season as the summer of our discontent. (Surely the imminent arrival of Bluff Oysters would curb this sentiment).
Autumn offers plenty to whet the appetite and constitution.
During summer I planted saffron for the first time (another of autumn's delicacies). The saffron spears have just broken through the soil's surface, where the soon-to-bloom red stamens will be picked.
Yet unfortunately they're in rows next to lettuces which this year have attracted an unstoppable army of slugs.
Slimy slugs dining out on the world's most expensive spice is akin to casting saffron before slugs.
