Brussel Sprouts - in sesaon

I've been told that it has something to do with farmers in Adelaide Hills. The way they plan the Brussel Sprout yield makes it available pretty much throughout the year... So it really does come down to pricing.

We'll be adding more and more of this funny looking (midget-cabbage?) vegetable to the dishes on the menu. In all different forms - seared (!), poached, grilled, fried - everything. It is, paired with Asparagus, one of my favourite vegetables. Happy times.