What is in season in Melbourne. and what to order when the market changes.
Spring
- Yarra Valley strawberries and stone fruit: Victorian spring brings Yarra Valley strawberries and early stone fruit to Melbourne's market stalls: the strawberry season peaks in October with local farms delivering to QVM and South Melbourne Market within 48 hours of picking.
- Mornington Peninsula asparagus: Mornington Peninsula asparagus is a Melbourne spring ritual: local growers ship white and green spears to Prahran Market and QVM through October and November before the season ends abruptly at Christmas.
Summer
- Victorian summer tomatoes: Victorian summer tomatoes peak from December through February: Gippsland oxheart and Murray Valley heirloom varieties arrive at QVM in their brief best condition, used extensively by Melbourne's restaurants in salads and cold sauces.
- Pacific oysters from Coffin Bay and Merimbula: Pacific oysters from South Australian Coffin Bay and NSW Merimbula are at their best in Melbourne's summer: the merest brine and sweetness of Coffin Bay oysters is on every serious restaurant's natural oyster list from December.
Autumn
- Victorian black truffles: Victoria's truffle season runs from June through August as the cool Yarra Valley and Macedon Ranges conditions replicate Perigord perfectly: Melbourne's hatted restaurants adjust tasting menus around freshly harvested black truffles for the short window.
- Yarra Valley Pinot Noir harvest: The Yarra Valley Pinot Noir harvest in March and April brings cellar-door releases of the valley's most expressive wines: the cool-climate blocks between Healesville and Yering produce Pinot with strawberry and forest-floor character that Melbourne's best restaurant lists depend on.
Winter
- Gippsland Lakes blue swimmer crab: Victorian blue swimmer crabs from the Gippsland Lakes are a winter fishery at their peak from June through August: the sweet, briny flavour of Gippsland crab is best at QVM's fishmongers early Saturday morning or at Stokehouse served hot with chilli and garlic.
- Winter tasting menus and slow-braised dishes: Melbourne winters push hatted restaurants toward their most ambitious braised and slow-cooked menus: the 8-hour lamb shoulder and wagyu short rib that define Victorian winter cooking at places like Amaru and Navi are only on the menu in cold months.