What’s in Season? The Ultimate Winter Produce Guide

The Benefits of a Seasonal Menu

As the weather cools, especially in Australia’s varied climates, seasonal produce brings a host of benefits. It’s fresher, more flavourful, and often more eco-friendly. There’s also something extra satisfying about eating dishes that reflect the season. Tender beef-cheeks with rich, buttery mash, brightened with a classic French rouille? That’s a winter no-brainer.

Fresh is Best

The best part of a seasonal menu? Freshness. Ingredients picked at their peak taste better and pack more nutrients. Unlike out-of-season produce that is sometimes cold-stored for weeks, seasonal fruits and veggies are harvested when they’re ready to be eaten. When you stick to seasonal ingredients, it makes for better dishes.

Support Local

Seasonal eating supports local farmers and reduces food miles. Sourcing in-season means fresher ingredients and a smaller carbon footprint. Plus, it helps small-scale producers thrive while boosting your local economy; something today’s eco-conscious diners really value.

Sustainability Advantage

Seasonal produce is often more sustainable, requiring less water and fewer chemicals. It’s also less likely to be imported, cutting emissions. By serving what’s in season, you’re not just elevating your menu – you’re showing your commitment to the planet.

More and more diners care about how their food impacts the planet, so by going seasonal, you’re showing your customers that you’re committed to sustainability. It’s a win-win.

Watch Out For Winter Supply Chain Issues

This winter, it’s good to keep in mind that some supply chain issues may arise as a result of ex-tropical cyclone Alfred and its impacts on Queensland and northern New South Wales growing regions. Produce typically sourced from these areas includes brassicas like broccoli, kale, cabbage, and cauliflower, as well as apples, stone fruits, berries (blueberries, raspberries, strawberries), and figs.

There is always the option of importing produce from warmer growing regions like Indonesia, Mexico, and beyond – however the price tag isn’t ideal. Chefs can instead get creative and feel good keeping it local.

Seasonality is far more than a passing industry trend – it’s a time-honoured practice rooted in human history, and one that continues to shape how we grow, source, and enjoy food today. Major supply chain disruptions in recent years have gone a long way in reminding us of the importance of working smarter, so now that we’re heading into the colder months, it’s time to start thinking about the wealth of winter produce available.

What Chefs are Saying

Winter in Australia is the perfect time to experiment with rich seasonal game and poultry like we did with our Confit Duck Croquettes, coated in crunchy QBA breadcrumbs and fried until crisp and golden. Perfect as a canape or a winter menu fixture.

Chef Dylan Cashman of Sydney’s The Blue Door awaits the magic of winter duck each year, saying,

“In the lead up to winter, ducks stop laying eggs and once the winter solstice hits, they come back to life. They get fat again and they’re just beautiful.”

Goodman Fielder Chef and State Account Manager Anthony Milotic is passionate about the inspiration that comes with the changing of the seasons. He sees winter as one of the most exciting times to fire up the burners and get into the kitchen.

“As a chef I find that using seasonal ingredients in Australia is not just about flavour, it’s also a smart way to manage costs. When you source citrus fruits like grapefruit in winter or [vegetables] like Brussels sprouts, they’re abundant and cheaper, often cutting ingredient costs by about 10 percent thanks to strong local supply and reduced transport and storage costs.”

What to Watch For in Winter

It’s a similar story for other proteins. Firm, marbled flesh in meats with a distinct fat cap is abundant in early winter and totally irresistible on the plate. It’s very hard to resist a piping hot slow-cooked lamb shank pie with sweet new-season carrots, swimming in rich jus tucked under flaky Pampas puff pastry.

Wild-caught fish such as salmon and trout fatten up in the warmer months and hit peak condition in the winter. Keep your eyes peeled for rich marbling along the fish’s belly, bright clear eyes, firm flesh and vibrant scales to know you’re getting the best fish for your winter menu. “You’re also working with and supporting the best Aussie growers,” Cashman adds.

Cashman says guests can expect to see plenty of brassicas on his menu this winter too and has some tips on choosing the best Brussels around.

“The sprout should be really nice and tight and sort of struggling to grow. It’s everything we talk about in food. Harder working muscles, really great sprouts, grapes in a vineyard – you kind of have to let them suffer to develop character and flavour.”

In the same vein, other brassicas like broccoli, kale, and cabbage should be firm to the touch, have a vibrant dark green or purple hue, and rigid leaves and florets.

Comforting doesn’t mean there aren’t some serious luxurious perks to using winter produce. Milotic is quick to remind us, winter is also truffle season.

“Truffles elevate dishes with earthy richness.”

Bonus: Truffles look great on the ‘gram.

The resonant flavours of winter can be complemented with the absolute wealth of herbs that flourish in the cold. Think woody herbs like rosemary, thyme, sage, and oregano. Most can be grown year-round in Australia and really come into their own once the chill sets in. Dried herbs are also a great alternative if fresh are scarce, and are a great excuse to experiment with the contrast of fresh and dried herbs.

Mindful Eating is on the Rise

Trends show that customers are increasingly conscious of their eating habits at restaurants, wanting to spend their hard-earned cash on quality dishes made mindfully and with health as a priority – both of their bodies and of the planet.

Creating a seasonal menu is all about going back to basics and embracing what’s fresh, local, and in-season. Not only does it mean better quality food for your restaurant, but it’s also better for the environment and the community. With seasonal produce, you’re getting fresh, flavourful ingredients while supporting local farmers and reducing your carbon footprint. As we roll into the cooler months in Australia, now’s the perfect time to highlight the best winter produce and give your customers a delicious, seasonal experience.

Want a Quick Cheat Sheet?

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Serve up the season, one perfect ingredient at a time.