Celebrate the Local Seasons

Recipes to Bring in the Season

To help you celebrate Victoria’s four distinct seasons using the best Victorian produce, we’ve asked some of your favourite Melbourne and regional chefs to share a truly seasonal recipe.

Click on the recipe name to download

WINTER

George Biron of Sunnybrae (Birregurra):Portarlington mussels with fennel and rhubarb
Matt Wilkinson of Circa, the Prince (St Kilda): Winter organic carrot salad, yoghurt, almond and honey dressing

SPRING

Dan Hunter of Royal Mail Hotel (Dunkeld):Snapper, asparagus, hazelnut, lime
Rosa Mitchell of Journal Canteen (Melbourne): Lentil salad
Nicolas Poelaert of Embrasse Restaurant (Carlton): Meli melo of vegetables, herbs and flowers

SUMMER

Teage Ezard of ezard (Melbourne): Asparagus salad with poached free range egg, witlof, persian fetta, hazelnuts, soft herbs and nut oil dressing
Stephanie Alexander of Stephanie Alexander Kitchen Garden
Foundation, Melbourne: Eton mess

AUTUMN

Ben Shewry of Attica (Melbourne): Jerusalem artichoke soup with wild mushrooms
Patrizia Simone of Simone’s Restaurant (Bright): Apple, walnut, olive oil autumn cake