Seasonal produce — Australia (Part 2)

A practical guide for caterers: southern and northern season windows, storage tips, recipe pairings and trusted local suppliers across Australia.

Season calendar Menu ideas

Quick facts

Locally sourced reduces carbon miles and increases freshness
Peak windows vary between states — plan menus per region
Storage is key: humidity and temperature control extends shelf life

Regional highlights

Stone fruit — NSW & VIC

Peaches, nectarines and plums peak in late spring to summer. Ideal for dessert stations and compote bases.

Citrus — QLD & WA

Lemons, limes and mandarins provide acidity year-round in tropical regions; winter is prime in temperate areas.

Leafy greens — TAS & SA

Cool-climate greens produce high-quality lettuces and brassicas across autumn and spring for crisp salads and sides.

Practical season calendar

Below: quick reference for common produce. Use this when planning menus for weddings and corporate events.

Asparagus, strawberries, peas, new potatoes, broad beans. Best for light starters, vibrant salads and spring menus.

Stone fruit, tomatoes, corn, cucumbers, berries. Great for BBQs, grazing tables and chilled desserts.

Root vegetables, citrus, pumpkins, brassicas. Use for hearty mains, warm sides and citrus-forward dressings.

Sourcing & sustainability

We prioritise smallholder farms and co-ops. Rotate menus to match availability, and ask suppliers about harvest windows before confirming event menus.

Ask for harvest dates and cold chain assurances.
Prefer field-packed produce to reduce handling.
Plan alternatives for sudden shortages (e.g., swap citrus varieties).

Chef Anna Morris

Head Chef — Procurement

Menu ideas & recipes

Summer citrus & burrata

A bright starter using local citrus, peppered olive oil and microgreens — perfect for outdoor weddings.

See wedding menus

Roasted root vegetable medley

Autumn/winter favourite for corporate buffets — batch-roast with herbs and garlic for hold-resilience.

Corporate options

Storage & handling table

Produce	Ideal temp	Humidity	Notes
Strawberries	0–2°C	90–95%	Rinse just before service; chill-packed for transport
Tomatoes	12–16°C	50–70%	Store away from direct cold; lose flavour if too cold
Pumpkin	10–15°C	50–70%	Long shelf life when cured; roast from cool room

Trusted suppliers & logistics

Local farms

Produce co-ops and direct farm relationships for peak-day deliveries.

Request supplier list

Cold-chain partners

Validated refrigerated transport for perishable pickups and drop-offs.

Arrange logistics

Markets & wholesalers

Flexible sourcing for larger bookings and last-minute top-ups.

Contact team

FAQ — seasonal produce

Q: Can you guarantee menu items based on seasons?

A: We confirm availability at time of proposal and provide close alternates if needed.

Q: Do you source organic only?

A: We work with both conventional and certified-organic producers depending on client preferences and budget.