Now available fresh in spring and autumn in Australia, bamboo shoots are truly wonderful — there really is no comparison between fresh and tinned. I find that if you get them fresh and peel them back to the shoot, slice them finely and blanch them three times in boiling salted water, you can rid them completely of the bitter flavour. Their texture and mild straw-like flavour is incomparable to tinned bamboo shoots. However, as it’s not always possible to have fresh, tinned are acceptable as they add a nice texture to stir-fries, soups and braises. Just be sure to rinse them very well.