What’s in Season in Melbourne

What is in season in Melbourne, and what to order when the market changes.

Next up in Melbourne

4-6 Dec

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.

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.

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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, with cool-climate blocks producing strawberry and forest-floor character that anchors Melbourne lists.

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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.