On Friday, we warmly welcomed our seasonal delivery of local pomegranates. Known as a little bit of a ‘superfruit’, this highly nutritious fruit is categorized as a berry. The round, pink fruit contains hundreds of little edible seeds known as ‘arils’. These gems are rich in fiber, vitamins, minerals and bioactive plant compounds, containing a little amount of sugar.
 Pomegranates in the shop
Studies have also shown that the extract from pomegranates can slow down cancer cell reproduction and keep blood pressure levels at bay. In an organic, activated nutshell – this fruit has all of the right properties to potentially reduce the risk of serious diseases.
Drink in juice form, or include the seeds into your salads, yoghurt or as a snack on it’s lovely own.

The pomegranates we stock in from Autumn each year are from a farm just a little down the road in Junortoun. Matt, the quietly spoken farmer of these wondrous fruits has a warm smile and an honest twinkle in his eye. (He really does). A small Italian man, his words were few as I asked about where it all began for his family.

Originally a stone fruit farmer in Swan Hill, he & his wife sold the farm after some time and made the move here. We are now lucky to have him pop in weekly as pomegranates make their way into the Autumn season. These particular goodies don’t stay put in the shop for very long!

Farmer Matt delivering our pomegranates.
Farmer Matt and our super cool staff dude, Michael.

We’ve found a little recipe from SBS that can make a warming side dish to your Autumn dinners. A perfect and pleasing salad that’s simple. And of course, a nice option for when you may have friends over.












  • 100 ml Olive Oil
  • 2 tbsp Hazelnut Oil
  • 80 ml (⅔ cup) red wine vinegar
  • 90 g (¼ cup) honey
  • 2 tbsp Pomegranate Molasses
  • 1 head cauliflower, cut into florettes
  • 1 garlic clove, crushed
  • ¼ tsp ground cinnamon
  • 45 g (⅓ cup) hazelnuts, roasted, skins removed, roughly chopped
  • 1 Pomegranate, seeds removed
  • ¼ cup flat-leaf parsley leaves, finely chopped
  • ¼ cup mint leaves, finely chopped


To make dressing, whisk 60 ml olive oil with hazelnut oil, vinegar, honey and pomegranate molasses until combined. Set aside.

Heat remaining 2 tbsp olive oil in a large frying pan over high heat. Add cauliflower and cook, stirring occasionally, for 10 minutes or until golden. Stir in garlic and cinnamon. Cook for a further 30 seconds or until fragrant.

Combine cauliflower, nuts, pomegranate seeds and herbs. Gently toss with dressing.

As seen in Feast Magazine, Issue 16, pg74.
Photography by John Laurie & Brett Stevens

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