What is in season in Sydney. and what to order when the market changes.
Spring
- Sydney rock oysters: Spring waters are cool and the Hawkesbury and Wallis Lake rock oysters are at peak fatness from September through November. The bivalves carry the briney sweetness that Sydney chefs build menus around.
- Native finger lime: Finger lime (Citrus australasica) ripens from September to December across northern NSW; Sydney kitchens use the citrus caviar as a garnish on oysters and crudo through spring service.
Summer
- Stone fruit and mangoes: Queensland mangoes (Bowen and Kensington Pride) flood Sydney markets from December to February. NSW stone fruit (peaches, nectarines, apricots) is at peak January and February.
- Wild-caught prawns: Bowen Reef and Hawkesbury prawn season peaks December through February. Christmas Eve queues at Sydney Fish Market for fresh prawns are an annual ritual.
Autumn
- Native lemon myrtle and wattleseed: Autumn is the harvest window for lemon myrtle leaves and wattleseed; native-ingredient kitchens from Saint Peter to Bennelong build their cool-weather menus around them in March and April.
- Hunter Valley new-vintage wines: March and April brings the Hunter Valley new-vintage release. Semillon, shiraz and chardonnay from boutique producers (Brokenwood, Tyrrell's, Audrey Wilkinson) flow into the city's wine bars.
Winter
- Black truffle: Australian winter truffles from the Tumbarumba and Manjimup regions hit Sydney menus from June to August. Fine-dining rooms shave them onto risotto, custards and brioche through the cold months.
- Sydney rock oysters (winter peak): Wallis Lake and Pambula rock oysters reach their cool-water peak from June to August, when the meat is at its sweetest and the brine its sharpest. Hat-level dining rooms run oyster trolleys all winter.