Sweet, crisp and full of colour, fresh Australian carrots are a year-round staple that truly shine in the cooler months. Grown in the fertile soils of Tasmania, Queensland’s Lockyer Valley, and Victoria’s Western District, they’re at their sweetest from late autumn through spring. Naturally high in beta-carotene (a form of vitamin A), fibre and antioxidants, carrots are as nourishing as they are versatile. Their natural sweetness and satisfying crunch make them perfect for roasting until golden, grating into fresh slaws, or simmering into hearty winter soups and stews.
