Walnuts

Walnuts are used in sweet and savoury cooking.

The walnuts we buy are sold in tins or packets and are imported from California.

Keep a look out for fresh walnuts at growers markets. When they are really fresh you can open them by hand - the nut is divine and mild at this stage.

Australia’s walnut season is from April to May.

Walnuts turn rancid easily so buy small quantities from a store that has regular turnover. They must be stored in an airtight container in a cool place, preferably the fridge. They can be frozen.

Walnut oil is a wonderful addition to salads and dressings. It has a distinctive flavour and is used sparingly.

A favourite combination is beetroot dressed with walnut oil and vinegar and then scattered with walnuts before serving. The French have perfected this oil so most brands you see will be from France. It is labelled ‘huile de noix’ and must be kept in the fridge.

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