With the peak season between March and July, chestnuts can be a delicious inclusion in Autumn and Winter menus, suitable for both sweet and savoury dishes.
SOURCING:
Around three quarters of Australian chestnuts are grown in North-East Victoria around Beechworth, Stanley, Bright, Mt Beauty, Wandiligong and Myrtleford with the remaining harvest grown in:
- VIC: South East – Dandenong Ranges
- NSW: Batlow, Orange, Southern Tablelands
- SA: Adelaide Hills
- WA: Manjimup, Bridgetown, Mt Baker, Carlotta
- TAS: North West
WHAT’S THE APPEAL?
Australian chestnuts are equally delicious in savoury or sweet dishes and marry well with a wide range of southern European, North Asian and modern Australian cuisines. Many Australian chefs and diners are still discovering the distinctive flavour, texture and versatility that chestnuts offer.
FLAVOUR MATCHES?
Savoury: mushrooms, cauliflower, pumpkin, potato, poultry, rabbit, venison, pork, Brussel sprouts, beans, pasta, pancetta, speck, pinenuts, cabbage, celery, bitter salad greens, sausages.
Sweet: cinnamon, sugar, chocolate, cream, coffee, custard, vanilla, brandy, rum, cranberries, apple, pastry, honey, port, orange zest.
TASTY APPLICATIONS
- Serve roasted chestnuts with meats or in casseroles
- Add chestnuts to burger patties
- Mash chestnuts with potatoes or sweet potatoes to serve as a side dish
- Stir diced chestnuts through your favourite lentil, barley or risotto dishes
- Puree chestnuts with cauliflower, pumpkin or mushrooms, stock and a splash of cream, to make a flavoursome soup
- Create unique desserts with chestnut purees
STORAGE:
Refrigerate uncooked chestnuts in their original packaging in the cool room for two to three days or in an airtight container for up to 10 days. Cooked chestnuts can be stored in the refrigerator in an airtight container for up to four days. For longer storage, freeze cooked and peeled chestnuts in small freezer bags for up to six months.
PREP TIPS:
Before roasting, microwaving, barbecuing or grilling, cut a shallow cross into the flat side of the chestnut shell. This prevents the nut from overheating and bursting while cooking. If boiling, cut the chestnuts in half across the width of the chestnut before cooking.
LOOK OUT FOR:
Chestnuts that have a glossy brown firm shell and feel heavy for their size. There are numerous varieties of chestnuts; some are easier to peel than others.
Sue Dodd
