If you've been in search of a good apple recently, chances are you've come across the Kanzi.
A cross between the sweet Royal Gala and tangy Braeburn, the Kanzi is super crunchy and full of flavour.
First introduced to Australia 10 years ago Kanzi have quickly become one of Australia's favourite apples with growers planting an extra 64,000 trees this year alone to help keep up with the demand.
Second generation apple grower Ian Cathels said despite a tough season, that was threatened by drought, bushfires and hail, there was an abundant crop of premium Kanzi apples.
"We have plenty of Kanzi apples for people to enjoy and supermarkets and greengrocers, across Australia, are well stocked," said Mr Cathels, who grows them at his orchard in Batlow, NSW.
"We've seen demand for Kanzi grow year-on-year because of their amazing taste and their ability to stay fresh. If you keep your Kanzi's in the fridge, they'll keep their juicy crunch for up to two months."
As well as storing well, Kanzi have a higher vitamin C content than many other apples. Just one will give you almost half (46 per cent) of your recommended daily intake of vitamin C, which can help support a strong immune system and fights fatigue.
Kanzi apples are in season from March to September and are grown in 83 orchards around Australia including in Batlow, Victoria's Yarra Valley, Adelaide Hills in South Australia, WA's Manjimup and Huon in Tasmania.
Kanzi apples are great for baking into cakes or tarts, snacking and slicing with their dense juicy flesh naturally staying white for longer.
Kanzi apple, caramelised onion and goat's cheese galette
This savoury Kanzi apple galette is colourful, rustic and simple to prepare. The perfect dish for a picnic or a no fuss dinner. Serves 4.
- 4 medium size Kanzi apples (sliced into thin half-moons 5mm thick)
- 2 red onions (thinly sliced into half-moons)
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 100g ash coated goat's cheese
- 1 sheet puff pastry thawed out (store bought)
- 4-5 sprigs fresh thyme
- 1 tbsp butter for cooking
- olive oil for cooking
- pinch of sea salt
- Pre heat the oven to 180C. Line a rectangular baking tray with parchment paper, set aside.
- Add the butter to a frying pan on medium heat followed by the onions, stir to coat. Allow the onions to sweat until they become transparent (8-10 minutes), keep stirring to prevent burning.
- Add the brown sugar and balsamic vinegar and stir through. Cook for a further 5-8 minutes or until the balsamic becomes sticky and thickened. Remove from the heat.
- Toss the sliced apples together in a mixing bowl with 3/4 of the thyme leaves, a good pinch of sea salt and a little drizzle of olive oil to coat.
- Lay the thawed-out puff pastry onto the baking tray. Spread the caramelised onion mixture evenly over the pastry, leaving a 6-7cm border from the edge of the pastry.
- Lay 5 slices of apples in the same direction, slightly overlapping each over. Then lay another 5 slices of in a separate direction. Repeat this process until you have 3 by 4 rows.
- Crumble up the goat cheese into chunks and spread over the top and in-between the apples. Spread the remainder of the thyme leaves over the top.
- Using a flat spatula, gently lift up the pastry border and fold the pastry edges inwards over the top of the pie ingredients.
- Bake for 28-30 minutes or until the pastry is lightly browning and puffing up.
- Serve warm from the oven or enjoy later cold for a picnic.
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