February Veggies - asparagus, beans, beetroot, beanshoots, broccoli, cabbage, capsicum, carrots, celery, cucumber, eggplant, snowpeas, lettuce, sweetcorn, turnips and zucchini.

photo by manjithkaini/

March brings Persimmons, Pheasants, Pomegranates and Pumpkin along with…

Almonds - eat fresh and raw, particularly good served with figs and coffee or flaked in savoury dishes.  Ground almond meal makes a great replacement for flour in baked goods.  Also look out for fresh pistachios & walnuts.

Fresh Figs… what can you say!

Mushrooms - the optimum season for mushrooms and perfect timing in warming mushroom and lemon risotto. Great accompaniment to game or baked drizzled with oil and fresh thyme and chilli.

Fennel - although baby fennel available throughout summer, these larger and plumper more mature bulbs are a treat.  Served freshly sliced into salads, baked, grilled or roasted, fennel is always great with fish.

Other Fruits - grapes, stone fruits, tomato, watermelon, banana plus gala, delicious and crab apples.

Veggies - as per February plus pumpkins.

Also look out for fabulous fresh seafood including Atlantic Salmon, flathead, kingfish, flounder, prawns, scallops, rock lobster.