What Tasmania is giving us through the year — fresh fruit, vegetables and herbs at their peak, with quick descriptions and kitchen ideas. Availability varies year to year; ask us for current stock.

Summer

Dec – Feb

Fruit · 14

Cherries

Glossy stone fruit with juicy, sweet or tart flesh.

Best uses · Eat fresh, bake into pies, poach, make compote, or pair with chocolate and duck.

Apricots

Soft stone fruit with fragrant, sweet-tart flesh.

Best uses · Enjoy fresh, roast with honey, make jam, or add to cakes, salads and tagines.

Peaches

Juicy, fragrant stone fruit with soft, sweet flesh.

Best uses · Eat fresh, grill, bake into cobbler, make salsa, jam, salads or desserts.

Nectarines

Smooth-skinned stone fruit with juicy, sweet-tart flesh.

Best uses · Eat fresh, grill, bake, add to salads, salsa, desserts or jam.

Plums

Juicy stone fruit with sweet, tart and richly coloured flesh.

Best uses · Eat fresh, roast, stew, make jam, tarts, chutney or sauces.

Strawberries

Fragrant red berries with juicy sweetness and gentle acidity.

Best uses · Eat fresh, add to desserts, salads, jam, smoothies or pair with cream.

Raspberries

Delicate berries with bright colour and sweet-tart flavour.

Best uses · Eat fresh, add to desserts, smoothies, jam, coulis, yoghurt or cakes.

Blueberries

Small, sweet berries with a mild tang and juicy texture.

Best uses · Add to muffins, pancakes, yoghurt, smoothies, salads or compote.

Blackberries

Juicy dark berries with a rich sweet-tart flavour.

Best uses · Use in desserts, breakfast bowls, jam, smoothies or sauces for game and duck.

Redcurrants

Glossy tart berries with lively acidity and jewel-like colour.

Best uses · Use in jelly, sauces, desserts, baking, garnishes or with roast meats.

Blackcurrants

Intensely flavoured berries with sharp sweetness and deep colour.

Best uses · Make cordial, jam, sorbet, sauces, compotes or bake into cakes.

Gooseberries

Firm tart berries that become fragrant and sweet when cooked.

Best uses · Stew with sugar, make pies, fools, jam, chutney or sauces for rich meats.

Rockmelon

Sweet, fragrant melon with orange, juicy flesh.

Best uses · Serve chilled, add to fruit salad, smoothies, salsa or pair with prosciutto.

Watermelon

Crisp, juicy melon with refreshing sweetness.

Best uses · Serve chilled, blend into drinks, make salad, granita, salsa or frozen treats.

Vegetables · 17

Tomato

Juicy fruit with bright acidity, sweetness and strong savoury appeal.

Best uses · Use in salads, sauces, soups, salsa, bruschetta, roasting and sandwiches.

Sweetcorn

Sweet, juicy kernels with a crisp bite.

Best uses · Grill on the cob, boil, make salsa, fritters, salads, chowder or tacos.

Zucchini

Mild, tender summer squash that cooks quickly.

Best uses · Grill, roast, spiralise, grate into fritters, add to pasta, soups or bakes.

Eggplant

Silky vegetable that absorbs flavour beautifully when cooked.

Best uses · Grill, roast, fry, make parmigiana, baba ganoush, curries or moussaka.

Capsicum

Sweet, crisp peppers available in red, yellow, orange and green.

Best uses · Roast, grill, stuff, slice into salads, stir-fries, pasta or fajitas.

Cucumber

Cool, crisp vegetable with high water content and mild flavour.

Best uses · Slice into salads, pickle, blend into chilled soup, or serve with dips.

Green Beans

Crisp slender beans with a clean, fresh flavour.

Best uses · Steam, sauté, stir-fry, roast, add to salads or serve almondine.

Peas

Sweet green legumes with a tender pop and fresh flavour.

Best uses · Steam, add to pasta, risotto, soup, salads, mash or blend with mint.

Lettuce

Tender, crisp leaves with a mild refreshing flavour.

Best uses · Use in salads, sandwiches, wraps, burgers, cups or lightly grilled.

Rocket

Peppery leafy green with a lively, slightly nutty flavour.

Best uses · Use in salads, pizza, pasta, sandwiches, pesto or with grilled meats.

Beetroot

Earthy, sweet root vegetable with vivid colour.

Best uses · Roast, pickle, grate into salads, blend into dips, or pair with goat cheese.

Carrot

Sweet, crunchy root vegetable with broad kitchen appeal.

Best uses · Roast, steam, grate into salads, blend into soup, or bake into carrot cake.

New Potato

Young waxy potatoes with thin skins and a creamy texture.

Best uses · Boil, steam, roast, crush, add to salads, or serve with butter and herbs.

Radish

Crunchy root vegetable with a fresh peppery bite.

Best uses · Slice into salads, pickle, roast, serve with butter, or add to tacos.

Spring Onion

Mild onion with crisp white stems and fresh green tops.

Best uses · Slice into salads, noodles, stir-fries, eggs, soups and garnishes.

Fennel

Crisp bulb with a gentle anise flavour that softens when cooked.

Best uses · Shave into salads, roast, braise, add to seafood, pasta or gratin.

Silverbeet

Large leafy green with tender leaves and crisp coloured stems.

Best uses · Sauté, steam, add to pies, pasta, soups, curries or gratins.

Herbs · 7

Basil

Fragrant leafy herb with a sweet, peppery aroma.

Best uses · Use in pesto, tomato salads, pasta, pizza, curries and fresh sauces.

Mint

Cooling aromatic herb with a bright, fresh flavour.

Best uses · Use in salads, lamb dishes, drinks, desserts, yoghurt sauces and peas.

Parsley

Fresh green herb with a clean, lightly peppery flavour.

Best uses · Use in salads, sauces, stuffing, gremolata, soups and as a finishing herb.

Coriander

Bright, citrusy herb with tender leaves and stems.

Best uses · Use in tacos, curries, salads, salsa, soups and Southeast Asian dishes.

Dill

Feathery herb with fresh citrus and anise notes.

Best uses · Pair with fish, potatoes, cucumbers, yoghurt sauces, pickles and eggs.

Chives

Fine green herb with a mild onion flavour.

Best uses · Snip over eggs, potatoes, soups, seafood, salads and creamy dips.

Oregano

Pungent herb with warm, savoury and slightly peppery notes.

Best uses · Use in pizza, tomato sauces, Greek salads, grilled meats and marinades.

Autumn

Mar – May

Fruit · 12

Apple

Crisp, sweet and versatile, with varieties ranging from tart to honeyed.

Best uses · Eat fresh, bake into crumbles or pies, add to salads, or pair with pork and cheese.

Pear

Juicy fruit with delicate sweetness and soft or crisp texture by variety.

Best uses · Eat fresh, poach, bake, add to salads, tarts, cheese boards or chutney.

Nashi

Crisp Asian pear with juicy flesh and gentle sweetness.

Best uses · Eat fresh, slice into salads, pickle, bake, or pair with cheese and pork.

Quince

Firm, aromatic fruit that becomes rosy and fragrant when cooked.

Best uses · Poach, bake, make paste, jelly, compote, tarts or serve with cheese.

Fig

Soft, honeyed fruit with delicate skin and tiny crunchy seeds.

Best uses · Serve fresh with cheese, roast, add to salads, tarts, jam or charcuterie.

Grapes

Juicy bite-sized fruit, ranging from crisp and sweet to lightly tart.

Best uses · Eat fresh, roast with cheese, freeze as snacks, add to salads or desserts.

Rhubarb

Tart pink-red stalks that soften beautifully when cooked.

Best uses · Stew, bake into crumble, make compote, jam, cordial or pair with strawberries.

Chestnut

Sweet, starchy nut with a soft texture when cooked.

Best uses · Roast, purée for desserts, add to stuffing, soups or festive dishes.

Walnut

Rich, earthy nut with a crisp texture and slight bitterness.

Best uses · Add to salads, baking, pesto, granola, cheese boards or toast for snacks.

Persimmon

Smooth orange fruit with honeyed sweetness when ripe.

Best uses · Eat fresh, slice into salads, bake, dry, or pair with yoghurt and cheese.

Feijoa

Aromatic green fruit with floral, pineapple and guava notes.

Best uses · Scoop and eat fresh, bake into cakes, make chutney, jam or crumble.

Kiwifruit

Tangy-sweet fruit with bright green flesh and tiny seeds.

Best uses · Eat fresh, add to fruit salad, pavlova, smoothies, salsa or desserts.

Vegetables · 20

Pumpkin

Sweet, dense squash with smooth flesh and warm flavour.

Best uses · Roast, make soup, curry, risotto, pasta filling, salads or scones.

Squash

Tender summer squash with mild flavour and soft skin.

Best uses · Grill, roast, sauté, stuff, add to fritters, pasta or vegetable bakes.

Parsnip

Sweet, earthy root vegetable with a creamy texture when cooked.

Best uses · Roast, mash, make soup, gratin, chips or add to stews.

Carrot

Sweet, crunchy root vegetable with broad kitchen appeal.

Best uses · Roast, steam, grate into salads, blend into soup, or bake into carrot cake.

Beetroot

Earthy, sweet root vegetable with vivid colour.

Best uses · Roast, pickle, grate into salads, blend into dips, or pair with goat cheese.

Swede

Dense root vegetable with a mild, earthy sweetness.

Best uses · Mash, roast, add to soups, stews, pasties or combine with potato.

Turnip

Peppery root that becomes mild and sweet when cooked.

Best uses · Roast, mash, braise, add to soups, stews, gratins or pickle young turnips.

Potato

Versatile starchy vegetable with many textures depending on variety.

Best uses · Roast, mash, fry, bake, boil, make gratin, soup or potato salad.

Kale

Robust leafy green with a hearty texture and earthy flavour.

Best uses · Massage into salads, sauté, blend into pesto, bake into chips or add to soups.

Silverbeet

Large leafy green with tender leaves and crisp coloured stems.

Best uses · Sauté, steam, add to pies, pasta, soups, curries or gratins.

Spinach

Tender leafy green with a mild earthy flavour.

Best uses · Use in salads, sauté, add to pasta, omelettes, curries, pies or smoothies.

Cauliflower

Mild, nutty vegetable with firm white florets.

Best uses · Roast, mash, rice, curry, gratin, or blend into creamy soup.

Broccoli

Firm green florets with a clean, slightly earthy flavour.

Best uses · Steam, roast, stir-fry, add to pasta, soups, curries or cheesy bakes.

Cabbage

Crunchy leafy vegetable that softens and sweetens when cooked.

Best uses · Use in slaw, stir-fries, soups, braises, dumplings or fermented dishes.

Brussels Sprouts

Compact leafy sprouts with a mild cabbage flavour when cooked well.

Best uses · Roast until caramelised, sauté with bacon, shred into slaw, or gratin.

Leek

Mild, sweet member of the onion family with tender white stems.

Best uses · Sauté for soups, pies, quiche, risotto, gratin or potato and leek soup.

Fennel

Crisp bulb with a gentle anise flavour that softens when cooked.

Best uses · Shave into salads, roast, braise, add to seafood, pasta or gratin.

Mushroom

Savoury fungi with earthy flavour and meaty texture.

Best uses · Sauté, roast, grill, add to pasta, risotto, soups, sauces or breakfast dishes.

Witlof

Crisp pale leaves with a pleasantly bitter flavour.

Best uses · Use raw in salads, braise, grill, gratin, or fill leaves with appetisers.

Celeriac

Knobbly root with a mild celery flavour and creamy texture.

Best uses · Mash, roast, make remoulade, add to soups, or blend into purée.

Herbs · 5

Parsley

Fresh green herb with a clean, lightly peppery flavour.

Best uses · Use in salads, sauces, stuffing, gremolata, soups and as a finishing herb.

Sage

Soft grey-green herb with earthy, savoury and slightly peppery notes.

Best uses · Use with pumpkin, pork, poultry, browned butter, stuffing and gnocchi.

Rosemary

Woody herb with strong piney, savoury aroma.

Best uses · Use with roast lamb, chicken, potatoes, bread, marinades and slow-cooked dishes.

Thyme

Small-leaved herb with a warm, earthy and slightly floral flavour.

Best uses · Use in roasts, soups, sauces, chicken, mushrooms, vegetables and marinades.

Bay

Aromatic leaves that add savoury depth during slow cooking.

Best uses · Add whole leaves to soups, stews, sauces and braises, then remove before serving.

Winter

Jun – Aug

Fruit · 10

Apple

Crisp, sweet and versatile, with varieties ranging from tart to honeyed.

Best uses · Eat fresh, bake into crumbles or pies, add to salads, or pair with pork and cheese.

Pear

Juicy fruit with delicate sweetness and soft or crisp texture by variety.

Best uses · Eat fresh, poach, bake, add to salads, tarts, cheese boards or chutney.

Nashi

Crisp Asian pear with juicy flesh and gentle sweetness.

Best uses · Eat fresh, slice into salads, pickle, bake, or pair with cheese and pork.

Rhubarb

Tart pink-red stalks that soften beautifully when cooked.

Best uses · Stew, bake into crumble, make compote, jam, cordial or pair with strawberries.

Lemon

Sharp, fragrant citrus that brightens both sweet and savoury food.

Best uses · Use juice and zest in dressings, baking, seafood, sauces, marinades and drinks.

Orange

Sweet, juicy citrus with fragrant zest and bright acidity.

Best uses · Eat fresh, juice, bake, make marmalade, salads, sauces or marinades.

Mandarin

Easy-peeling citrus with sweet, juicy segments.

Best uses · Eat fresh, add to salads, desserts, cakes, sauces or lunchboxes.

Grapefruit

Juicy citrus with a refreshing sweet-bitter flavour.

Best uses · Serve at breakfast, segment into salads, juice, grill, or use in desserts.

Kiwifruit

Tangy-sweet fruit with bright green flesh and tiny seeds.

Best uses · Eat fresh, add to fruit salad, pavlova, smoothies, salsa or desserts.

Quince

Firm, aromatic fruit that becomes rosy and fragrant when cooked.

Best uses · Poach, bake, make paste, jelly, compote, tarts or serve with cheese.

Vegetables · 23

Broccoli

Firm green florets with a clean, slightly earthy flavour.

Best uses · Steam, roast, stir-fry, add to pasta, soups, curries or cheesy bakes.

Cauliflower

Mild, nutty vegetable with firm white florets.

Best uses · Roast, mash, rice, curry, gratin, or blend into creamy soup.

Brussels Sprouts

Compact leafy sprouts with a mild cabbage flavour when cooked well.

Best uses · Roast until caramelised, sauté with bacon, shred into slaw, or gratin.

Cabbage

Crunchy leafy vegetable that softens and sweetens when cooked.

Best uses · Use in slaw, stir-fries, soups, braises, dumplings or fermented dishes.

Savoy Cabbage

Crinkled cabbage with tender leaves and a mild, sweet flavour.

Best uses · Braise, steam, stuff, add to soups, stir-fries or winter salads.

Kale

Robust leafy green with a hearty texture and earthy flavour.

Best uses · Massage into salads, sauté, blend into pesto, bake into chips or add to soups.

Silverbeet

Large leafy green with tender leaves and crisp coloured stems.

Best uses · Sauté, steam, add to pies, pasta, soups, curries or gratins.

Collards

Large leafy greens with a robust, slightly earthy flavour.

Best uses · Braise slowly, sauté with garlic, add to soups, stews or grain bowls.

Beetroot

Earthy, sweet root vegetable with vivid colour.

Best uses · Roast, pickle, grate into salads, blend into dips, or pair with goat cheese.

Carrot

Sweet, crunchy root vegetable with broad kitchen appeal.

Best uses · Roast, steam, grate into salads, blend into soup, or bake into carrot cake.

Parsnip

Sweet, earthy root vegetable with a creamy texture when cooked.

Best uses · Roast, mash, make soup, gratin, chips or add to stews.

Swede

Dense root vegetable with a mild, earthy sweetness.

Best uses · Mash, roast, add to soups, stews, pasties or combine with potato.

Turnip

Peppery root that becomes mild and sweet when cooked.

Best uses · Roast, mash, braise, add to soups, stews, gratins or pickle young turnips.

Celeriac

Knobbly root with a mild celery flavour and creamy texture.

Best uses · Mash, roast, make remoulade, add to soups, or blend into purée.

Leek

Mild, sweet member of the onion family with tender white stems.

Best uses · Sauté for soups, pies, quiche, risotto, gratin or potato and leek soup.

Onion

Essential aromatic vegetable that ranges from sharp raw to sweet cooked.

Best uses · Use as the base of soups, sauces, curries, roasts, salads and caramelised toppings.

Potato

Versatile starchy vegetable with many textures depending on variety.

Best uses · Roast, mash, fry, bake, boil, make gratin, soup or potato salad.

Pumpkin

Sweet, dense squash with smooth flesh and warm flavour.

Best uses · Roast, make soup, curry, risotto, pasta filling, salads or scones.

Witlof

Crisp pale leaves with a pleasantly bitter flavour.

Best uses · Use raw in salads, braise, grill, gratin, or fill leaves with appetisers.

Jerusalem Artichoke

Knobbly tuber with a nutty, slightly sweet flavour.

Best uses · Roast, purée, make soup, gratin, chips or mix with potatoes.

Spinach

Tender leafy green with a mild earthy flavour.

Best uses · Use in salads, sauté, add to pasta, omelettes, curries, pies or smoothies.

Fennel

Crisp bulb with a gentle anise flavour that softens when cooked.

Best uses · Shave into salads, roast, braise, add to seafood, pasta or gratin.

Mushroom

Savoury fungi with earthy flavour and meaty texture.

Best uses · Sauté, roast, grill, add to pasta, risotto, soups, sauces or breakfast dishes.

Herbs · 5

Rosemary

Woody herb with strong piney, savoury aroma.

Best uses · Use with roast lamb, chicken, potatoes, bread, marinades and slow-cooked dishes.

Sage

Soft grey-green herb with earthy, savoury and slightly peppery notes.

Best uses · Use with pumpkin, pork, poultry, browned butter, stuffing and gnocchi.

Thyme

Small-leaved herb with a warm, earthy and slightly floral flavour.

Best uses · Use in roasts, soups, sauces, chicken, mushrooms, vegetables and marinades.

Bay

Aromatic leaves that add savoury depth during slow cooking.

Best uses · Add whole leaves to soups, stews, sauces and braises, then remove before serving.

Parsley

Fresh green herb with a clean, lightly peppery flavour.

Best uses · Use in salads, sauces, stuffing, gremolata, soups and as a finishing herb.

Spring

Sep – Nov

Fruit · 6

Rhubarb

Tart pink-red stalks that soften beautifully when cooked.

Best uses · Stew, bake into crumble, make compote, jam, cordial or pair with strawberries.

Strawberries

Fragrant red berries with juicy sweetness and gentle acidity.

Best uses · Eat fresh, add to desserts, salads, jam, smoothies or pair with cream.

Lemon

Sharp, fragrant citrus that brightens both sweet and savoury food.

Best uses · Use juice and zest in dressings, baking, seafood, sauces, marinades and drinks.

Orange

Sweet, juicy citrus with fragrant zest and bright acidity.

Best uses · Eat fresh, juice, bake, make marmalade, salads, sauces or marinades.

Grapefruit

Juicy citrus with a refreshing sweet-bitter flavour.

Best uses · Serve at breakfast, segment into salads, juice, grill, or use in desserts.

Apple (stored)

Apples held in cool storage for year-round supply, still suited to everyday cooking.

Best uses · Best for baking, stewing, sauces, lunchboxes and apple compote.

Vegetables · 20

Asparagus

Tender green spears with a fresh, slightly grassy flavour.

Best uses · Grill, roast or blanch; serve with eggs, lemon butter, pasta or risotto.

Peas

Sweet green legumes with a tender pop and fresh flavour.

Best uses · Steam, add to pasta, risotto, soup, salads, mash or blend with mint.

Broad Beans

Large green beans with a creamy texture and fresh flavour.

Best uses · Blanch and pod; use in salads, pasta, risotto, dips or with mint and feta.

Baby Carrot

Small, tender carrots with a naturally sweet flavour.

Best uses · Roast whole, glaze with honey, serve raw with dips, or add to lunchboxes.

Radish

Crunchy root vegetable with a fresh peppery bite.

Best uses · Slice into salads, pickle, roast, serve with butter, or add to tacos.

Lettuce

Tender, crisp leaves with a mild refreshing flavour.

Best uses · Use in salads, sandwiches, wraps, burgers, cups or lightly grilled.

Rocket

Peppery leafy green with a lively, slightly nutty flavour.

Best uses · Use in salads, pizza, pasta, sandwiches, pesto or with grilled meats.

Cos

Crisp, upright lettuce with sturdy leaves and a fresh flavour.

Best uses · Use for Caesar salad, wraps, burgers, grilled lettuce or crunchy cups.

Spinach

Tender leafy green with a mild earthy flavour.

Best uses · Use in salads, sauté, add to pasta, omelettes, curries, pies or smoothies.

Silverbeet

Large leafy green with tender leaves and crisp coloured stems.

Best uses · Sauté, steam, add to pies, pasta, soups, curries or gratins.

Spring Onion

Mild onion with crisp white stems and fresh green tops.

Best uses · Slice into salads, noodles, stir-fries, eggs, soups and garnishes.

Leek

Mild, sweet member of the onion family with tender white stems.

Best uses · Sauté for soups, pies, quiche, risotto, gratin or potato and leek soup.

Broccoli

Firm green florets with a clean, slightly earthy flavour.

Best uses · Steam, roast, stir-fry, add to pasta, soups, curries or cheesy bakes.

Cauliflower

Mild, nutty vegetable with firm white florets.

Best uses · Roast, mash, rice, curry, gratin, or blend into creamy soup.

Beetroot

Earthy, sweet root vegetable with vivid colour.

Best uses · Roast, pickle, grate into salads, blend into dips, or pair with goat cheese.

New Potato

Young waxy potatoes with thin skins and a creamy texture.

Best uses · Boil, steam, roast, crush, add to salads, or serve with butter and herbs.

Globe Artichoke

Layered flower bud with tender leaves and a prized heart.

Best uses · Steam or boil; serve with butter, vinaigrette, pasta, dips or antipasto.

Watercress

Peppery aquatic green with tender leaves and a fresh bite.

Best uses · Use in salads, sandwiches, soups, pesto, sauces or with steak and eggs.

Fennel

Crisp bulb with a gentle anise flavour that softens when cooked.

Best uses · Shave into salads, roast, braise, add to seafood, pasta or gratin.

Kale

Robust leafy green with a hearty texture and earthy flavour.

Best uses · Massage into salads, sauté, blend into pesto, bake into chips or add to soups.

Herbs · 6

Mint

Cooling aromatic herb with a bright, fresh flavour.

Best uses · Use in salads, lamb dishes, drinks, desserts, yoghurt sauces and peas.

Parsley

Fresh green herb with a clean, lightly peppery flavour.

Best uses · Use in salads, sauces, stuffing, gremolata, soups and as a finishing herb.

Chives

Fine green herb with a mild onion flavour.

Best uses · Snip over eggs, potatoes, soups, seafood, salads and creamy dips.

Dill

Feathery herb with fresh citrus and anise notes.

Best uses · Pair with fish, potatoes, cucumbers, yoghurt sauces, pickles and eggs.

Coriander

Bright, citrusy herb with tender leaves and stems.

Best uses · Use in tacos, curries, salads, salsa, soups and Southeast Asian dishes.

Chervil

Delicate herb with subtle parsley and anise notes.

Best uses · Use fresh in eggs, fish, salads, soups and classic fines herbes.