You can now enjoy delicous local season Menidee, Crimson Seedless and Baby Sultana grape varities.
 

Grapes grow on a vine of vigorous growth that is trained onto a trellis system. Leaves are bright green and heart shaped. Tendrils, which grow from the stem, enable the vine to climb.
Choose bunches of grapes that are plump, firm, well coloured and are firmly attached to a healthy, green stem. Apart from obvious physical damage and disease, external quality is best assessed by the condition of the stems. Dry, brown, shrivelled stems indicate undesirable aging, whereas green fresh-looking stems are a sign of good quality.
While grapes are most commonly eaten fresh, they are an interesting and refreshing addition to cheese platters, fruit salads, or set in jelly. Try in savoury salads such as waldorf, coleslaw or chicken salad. Use to decorate cakes, Pavlovas, cheesecakes and fruit flans. Chocolate coated or frosted grapes, or grapes marinated in brandy or Grand Marnier is ideal for that special dinner party.
During our hot summer weather, try freezing small bunches and eating them frozen like miniature iceblocks - you’ll find it very refreshing. Grapes can also be used in cooked desserts such as a grape brulee` or in a bread and butter pudding.
Grapes, as with other deciduous fruits, grow best following a cold winter rest period, good rainfall during the spring and a warm to hot, relatively dry summer. They are generally not suited to humid summers, owing to susceptibility to certain fungal diseases and insect pests that flourish in damp conditions.