"The quinces and the tamarillos are looking at me from the tree right at the minute," says Anna Valentine from Northland's Veggie Tree Cook School.
She shares with us two plant-based autumn recipes – baked cheesecake with a quince & tamarillo topping and a kumara cauliflower and cashew curry.
Anna describes the flavour of quince as "musky rose".
"They're just really tasty and beautiful and really under-utilised."
The pureed tamarillo and quince can also be served with cereal or yoghurt.
Anna prefers baked cheesecakes cause they don't contain gelatin.
This one has a base of homemade macadamia shortbread instead of crushed ready-made biscuits
Anna serves this curry with her version of Kashmiri rice made with raisins, coconut and saffron for flavour and texture.
Keep your ingredients fresh
Toast your own spices
The next day it will taste even better