Seasonal Cook, my arse. Stay with me, as I'll be brief.
While in Sydney last week, doing many pleasant things I'll have you know, I spent some time over breakfast on Saturday morning looking through the fluffy bit of the Sydney Morning Herald. The heading Seasonal Cook and the trusted name of Stefano Manfredi caught my eye, but I was rather surprised to read the ingredient list of his Spring Salad, one that included only 2 vegetables that are actually available in spring.
Oxheart tomatoes? Garlic? Capsicum, cucumber, basil? Those are summer ingredients, at their best in the latter half of that, for now, seemingly far away season. I'm not suggesting for a moment that I am beyond reproach seasonally, and yep, a-hem, that was me ranting on twitter the other day about people pontificating about their Seasonal Superiority, but come on...makes me wonder when chefs (the worst culprits, I find) are going to really grasp this seasonal concept properly, rather than paying it lip-service.
What crimes against the season annoy you?