Eat what's in season. It's cheaper, tastier, and better for the planet. Here's what to cook every season in Australia.
Shop Cookbooks →Apples, pears, figs, quinces, persimmons, and pomegranates. Autumn is stone fruit's last hurrah — late-season peaches and plums are bargain-priced at farmers' markets. Perfect for pies, crumbles, and preserving.
Pumpkin, sweet potato, Brussels sprouts, broccoli, and mushrooms hit their stride. Leafy greens like kale, spinach, and silverbeet thrive in cooling weather. Root vegetables are at their sweetest after the first cold snap.
Slow-cooked lamb shoulder with root veg. Pumpkin soup with a swirl of cream. Apple and blackberry crumble. Fig and walnut salad with blue cheese. These are the meals that make autumn the best eating season.
Slow Cooker Books →Oranges, mandarins, lemons, limes, grapefruits, and blood oranges. Winter is citrus heaven in Australia. Buy in bulk from growers for the best prices and make marmalade, curds, and preserved lemons.
Preserving Jars →Beef bourguignon. Chicken and leek pie. Lamb shanks with red wine. Minestrone with silverbeet. Winter demands meals that warm you from the inside. This is the season for your Dutch oven and slow cooker.
Dutch Ovens →Sourdough bread, meat pies, sausage rolls, and damper. Cold mornings call for a warm oven. Baking is also cheaper than buying — a loaf of sourdough costs about $1.50 in ingredients.
Bread Making Kits →Stephanie Alexander's masterpiece. The definitive Australian kitchen reference — organised by ingredient, it tells you exactly what to do with whatever's in season.
View on Amazon →Maggie Beer's seasonal cooking bible. South Australian produce at its finest, with recipes that celebrate simple ingredients done brilliantly.
View on Amazon →Not Australian, but perfect for Australian produce. Vegetable-forward cooking that makes seasonal eating exciting and beautiful.
View on Amazon →