Why?
It’s a good idea to eat food that’s in season for more than one reason. Seasonal produce is more likely to have been sourced locally, rather than being shipped from the other side of the world. This means that you can support your local farmers, reduce your carbon foot print and gobble up grub that tastes infinitely more delicious.

Who?
During last year’s MasterChef, Gary Mehigan said that they make an “enormous effort” to use seasonal produce on the show, adding: “We often talk about sustainability, respect for our produce [and] seasonality for the home cook.” MasterChef regular Stephanie Alexander and past contestant Fiona Inglis have also preached on the value of throwing seasonal produce into your culinary creations.

Where?
Supermarkets tend to have a mixture of both locally-sourced seasonal products and imported, non-seasonal ingredients on offer. If you visit your local farmer’s market, you’re more likely to find purely seasonal fodder.

What?
Enjoy the following seasonal foods in Australia at this time of year:

Vegetables
Snow pea
Bean
Sweetcorn
Tomato
Turnip
Zucchini
Beetroot
Spring onion
Asparagus
Cabbage
Pumpkin
Carrot
Potato
Eggplant
Lettuce

Fruits
Apple
Fig
Lemon
Lime
Peach
Persimmon
Grape
Kiwi
Plum
Watermelon
Nectarine
Pear
Quince

Nuts
Chestnut
Peanut
Walnut

Seafood
Blue swimmer crab
Coral trout
Marron
Sea mullet
Tuna

Cheese
Aged cheddar
Washed rind
Mature goat’s cheese

Herbs
Coriander
Sage
Marjoram