How to pick and roast your own chestnuts in NSW this autumn Callan Boys Photo: Wolter Peeters From creamy soups and pork stuffing to decadent cakes, few foods can traverse a menu like the humble chestnut. "They're wonderfully adaptable and delicious," says Blue Mountains chestnut farmer Beverley Carruthers. "My favourite way to serve them is in a nice big dish, inviting people to peel their own and top with a little knob of butter. Add a glass of red wine and you have a great combination." Australian chestnuts are here for a good time, not a long time, with the season starting this week and running until the end of April. Carruthers' 50-acre Nutwood Farm in Bilpin is open every weekend for pick-your-own chestnuts and walnuts during the period, and the farmer says her trees are looking particularly healthy for 2021, partly thanks to COVID-19.