With excellent growing conditions recently, Australia's largest supply region and home of winter production for strawberries, Queensland, is expecting a 30% increase in berries coming into the market from this week, which is fantastic news for strawberry lovers across Australia.
According to Queensland Strawberries President, Adrian Schultz, "Warm, dry sunny days and cool nights have created perfect growing conditions which means that shoppers will soon be able to grab a few punnets of strawberries on every shop".
So, if you're a strawberry lover, there is no better time than now to head into your local store to stock up on great value fruit, with a huge influx of strawberries from local Aussie growers hitting shelves any minute!
The Queensland winter strawberry season is officially in full swing and will run until October. For more information about Queensland Strawberries visit: qldstrawberries.com.au
250g plain flour
125g chilled unsalted butter, chopped
100g caster sugar
1 egg yolks
A pinch of salt
3-4 Tbs chilled water
1 tsp vanilla bean paste
50g Almond meal
50g caster sugar
1 tablespoon plain flour
500g strawberries, hulled and sliced
80g caster sugar
Zest of ½ lemon
Squeeze of lemon juice
2 tablespoon corn flour
1 Tbs milk
sprinkle of raw sugar or light brown sugar
Cream or Ice-cream
Preheat oven to 180°C (350°F). Place the flour, butter, sugar & salt in a food processor.
Pulse in the food processor until the mixture resembles breadcrumbs. Add the two egg yolks & vanilla bean paste whilst blending, then add 3-4 Tbs of chilled water until the mixture comes together.
When the mixture just combines, stop the processor and form a disc in your hands. Wrap in cling wrapand chill in the refrigerator for 1 hour.
Line a baking sheet with parchment paper. Place the strawberries, sugar, lemon zest, lemon juice and cornflour into a bowl and toss to combine.
Roll out pastry onto a lightly floured sheet of baking paper on a benchtop to shape of approx 35-40cm circle and around 3-4mm thick. Sprinkle the almond base over the centre of the pastry. Arrange the strawberry mixture on top, in the centre of the pastry, leaving a 5cm border around the edge.
Softly fold the pastry edges over the strawberry mixture. Gently transfer the galette, on the paper, onto a baking tray and place in the pastry for 15 minutes (this allows it to hold its shape better in the oven).
Combine egg and milk in a small bowl. Using a pastry brush, brush over the edges of the pastry and then sprinkle with raw sugar.
Bake for 35-40 mins or until light golden. Brush the strawberry mixture with any tray juices.
Transfer the galette to a serving plate. Sprinkle with pistachios. Serve warm with desired toppings.