Dark, leafy and deeply nourishing, Australian Tuscan cabbage — also known as cavolo nero or dinosaur kale — is a winter favourite rich in flavour and nutrients. Grown in the cool, fertile regions of Victoria’s Gippsland and Tasmania, it thrives from late autumn through spring. Loaded with vitamins A, C and K, as well as fibre and antioxidants, Tuscan cabbage is a nutrient-dense hero in both rustic and refined dishes. Its slightly peppery flavour and tender texture shine when sautéed with garlic, stirred into soups, or crisped in the oven for a savoury snack.
