September - October - November
The sights, sounds, smells and of course tastes of spring are here!
The warm rays of sunshine herald an abundance of new colour, from brilliant green to vibrant fruit and flower blossoms.
Bees are busy making nectar and the longer days along with increased warmth sparks abundant plant growth. The garden is alive with ripening spring vegetables like broad beans, spring greens, asparagus, tender broccoli and new season potatoes.
This is the perfect time to plant many fruit and vegetables for the upcoming season. Hand pull or hoe weeds, mulch and fertilise.
It is also time for sweet spring lamb, poultry and game meats!
Fruits of Spring
Loquat (Late Spring)
Rhubarb (Late Spring)
Strawberries (Late Spring)
Vegetables of Spring
Meats & Seafood of Spring
Traditional Spring Cooking
Artichokes – Stuffed with Meat & Cooked In Sauce
Broad Beans – Stewed, Fresh or Fried
Capretto (Goat Stew)
Finocchio – Fennel with Polenta or Rice
Peas & Cannarozzi
Wild Artichokes – Pickled
December - January - February
It is a great time to enjoy the outdoors, escape the heat down the beach, and share a meal outdoors on the warm summer nights. It is also the perfect time for many vegetables including Eggplants, Zucchini and Capsicums. And of course it is time to make tomato sauce using the ripe in-season tomatoes.
Let’s not forget there is an abundance of delicious tasty stone fruits and all things berries – strawberries, raspberries, cherries, blackberries, blueberries and much more. And there is plenty to see in the sea.
The Christmas period is alive with many gatherings, celebrations and traditional foods including Pitta (fruit mince pies) and Mastazzole (honey bread).
Summer Meats & Seafood
Traditional Summer Cooking
Christmas Traditions – Mastazzole, Pitta (Fruit Mince), Crostoli
Fagioli (Beans) – Salads, Cooked with Pasta
Peperonata (Fried Potato, Eggplant & Capsicum)
Pickled Vegetables – Eggplant, Carrot, Capsicum
Roasted Eggplant, Zucchini, Capsicum
Stuffed Eggplant & Capsicum
Tomatoes – Sauce, Sundried, Salads
Vino & Vino Cotto
March - April - May
The days start to get noticeably shorter and then all of a sudden, usually around the Autumn Equinox, the season turns. We are greeted with brilliant sunrises and sunsets on the coasts along with the sights and coolness of autumn.
During this time Easter is celebrated on the first Sunday after the first Full Moon post the Autumn Equinox (Orthodox Easter may occur later). Many traditional customs and delicious foods are prepared including the Easter Guti and Baccala.
Late Autumn is a time for mushrooms, roasted meats and rich gamey sauces – along with stewed fruit for dessert.
Orange – Valencia
Autumn Meats & Seafood
Traditional Autumn Cooking
Almonds – Biscotti, Almond Bead
Easter Guti (Yeast Biscuits)
Laci (Yeast Free Biscuit)
Olives – Sundried, Cracked, Brined
Stewed Fruit with Vino Cotto
June - July - August
While deciduous trees are dormant and the most sensible of animals have decided to sleep through what many consider bare food months, the blossoming almond trees bring the aura of spring to August.
Winter is still abundant with amazing seasonal produce. While many feel like hearty dishes rich in garlic, butter and cream, there are citrus fruits, root vegetables, and it is prime season for many winter delights like King George Whiting, SA Oysters and persimmons. And of course its pig season!