2023 Season Bravo™ Apples now available!

Media Statement: 2023 Bravo® Apples New Season now available!

Today the new season of Bravo® apples was launched at Napoli Mercato in Harrisdale with Louis Mercato, Hon Jackie Jarvis MLC - Minister for Agriculture and Food; Forestry; Small Business, Jenny Mercer; Managing Director WA Farm Direct and Rohan Prince; Director of Horticulture DPIRD. We are excited to announce the start of our distinct burgundy Bravo® Apple season! As one of the leading Australian apple brands, we are committed to delivering high-quality, fresh and slow to brown apples to our consumers.

Bravo® apples, bred in Western Australia as variety ANABP 01, are available in independent and major retail stores across Australia now. We are expecting an increase in supply of the popular Bravo® apples in season 2023, stocked across Australia in major and independent retailers – there will be more opportunity for consumers to delight in eating this fabulous apple.

WA Farm Direct are the licensed marketer of Bravo® apples and Sean Engelbrecht, National Development Manager of Bravo® Apples says the variety is much sought after for its distinct appearance, outstanding flavour and slow to brown qualities. “Bravo® apples have a balanced natural sweetness, with testing ensuring the quality is always consistent for the apple buyer in the family,” Sean says. “The apples are continuing to gain a strong following from Australian families and foodies alike.”

Our team are excited to be bringing our new season's apples to the market, and we are confident that our consumers will be delighted with the quality and taste of our fruit. We invite everyone to experience the premium flavour and slow to brown qualities of Bravo® apples at supermarkets and green grocers around Australia.

To celebrate the start of the 2023 Bravo® apple season, we are giving away a 3 MONTH SUPPLY of apples to winners across Australia!!

One winner per state will be randomly selected in WA, VIC, NSW, QLD, TAS, NT and SA .The giveaway will run from 1-5 May 2023. Winners to be drawn and notified on Monday 8 May.

To be in with a chance consumers will need to make sure they:

⭐️ Like the post on Facebook or Instagram

⭐️ Follow @bravoapples

⭐️ Tag a friend/apple lover you’d like to share your apples with and comment their state!

⭐️ Enter as many times as they like - one comment/tag equals one entry

The winners will be randomly selected on Friday 5th May after 5 pm(WST) and contacted via DM to coordinate pick up!

For more information, please contact Rebecca Blackman, WA Farm Direct, 0456 954 447, [email protected]

Hon Jackie Jarvis MLC - Minister for Agriculture and Food; Forestry; Small Business

Media Statement - https://www.mediastatements.wa.gov.au/Pages/McGowan/2023/04/Bravo-apple-potential-continues-to-flourish-with-harvest-underway.aspx

 

Photo captions:

Hon Jackie Jarvis MLC - Minister for Agriculture and Food; Forestry; Small Business launching the new season of Bravo® apples at Napoli Mercato

Hon Jackie Jarvis MLC - Minister for Agriculture and Food; Forestry; Small Business and Jenny Mercer, Managing Director, WA Farm Direct launch the new Bravo® apple season at Napoli Mercato

Louis Mercato from Napoli Mercato

by Paul

Bravo™ Apple and Vanilla Tart

SERVES 6-8 | PREPARATION TIME 10 MINS | COOKING TIME 20 MINS

Ingredients

  • Melted butter, to grease.
  • 1 sheet (25cm x 25cm) frozen puff pastry, thawed slightly.
  • 50g almond meal.
  • 1 tbsp vanilla sugar.
  • 1/4 tsp ground cinnamon.
  • 1 egg white, lightly whisked.
  • 1 – 2 large bravo apples, quartered, cored, thinly sliced.
  • 3 tbsp apricot or plum jam or (but any is fine).
  • Crème fraiche, to serve.

Directions

1. Preheat the oven to 220°C.

2. Trim pastry to a round circle and place onto a baking tray lined with baking paper. Score a 2cm border around, halfway through.

3. Combine almond meal, vanilla sugar, cinnamon and egg white, and spread evenly over the pastry.

4. Peel, core and thinly slice the apples. Top pastry with a layer of apples that are overlapping.

5. Bake in the oven for 20 minutes or until the apples are tender and the pastry is crisp and golden.

6. Melt jam by microwaving for about 1 minute. Brush evenly over apples and pastry.

7. Slice tart into quarters if you’d like and serve with crème fraiche.

by Paul

Bravo (TM) Apple Frangipane Tart with Miso Caramel

SERVES 6-8 | PREPARATION TIME 30 MINS | COOKING TIME 30 MINS

Ingredients

  • Oil spray
  • 1 – 2 sheets puff pastry, thawed slightly
  • 4 Bravo apples, cored, halved, and thinly sliced
  • 40g unsalted butter, cold, cut into cubes
  • MISO CARAMEL SAUCE
  • 1 cup brown sugar
  • 1/2 cup thickened cream
  • 80g unsalted butter
  • 1 tbsp white miso paste
  • FRANGIPANE FILLING
  • 125g unsalted butter, softened
  • 125g almond meal
  • 80g caster sugar
  • 1 tsp ground cinnamon
  • 2 eggs, room temperature

Directions

1. Preheat your oven to 220C.

2. Spray a tart tin approx. 24 – 25cm in diameter with oil and line with the slightly thawed puff pastry. Place in the fridge until needed.

3. To make the miso caramel, place brown sugar, thickened cream and butter into a small pan and heat, stirring until smooth. Add the miso
paste and whisk in until dissolved. Cook for about 5 minutes and set aside.

4. To make the frangipane filling, add butter, almond meal, caster sugar and cinnamon to the bowl of a mixer fitted with a paddle attachment.

5. Turn on medium speed and let beat for 3 – 5 minutes whilst adding in the eggs one at a time. Take the lined tart tin out of the fridge and
spread the frangipane filling over the pastry.

6. To assemble the tart, place a slice of apple on top of the frangipane filling and press down. Overlap the slices alongside each other in a
pattern until the tart is covered. Drizzle over a generous amount of the miso caramel and spread small cubes of butter across the top.

7. Bake for 30 minutes. Serve with a dollop of cream and extra caramel.

by Paul