What's in season for Autumn

Autumn is a season of richness, depth and comfort - a time when menus naturally turn toward heartier dishes, layered flavours and warming textures. As the days cool and the light softens, autumn produce offers chefs an opportunity to create plates that feel both nourishing and indulgent, while still celebrating freshness and seasonality.

This is the season to embrace slower cooking, earthy tones and bold, comforting flavours. Think caramelised, roasted and braised - dishes that highlight the natural sweetness and complexity of autumn’s harvest. From vibrant fruits to robust greens and grounding root vegetables, autumn produce invites creativity and warmth onto every plate.

Feijoas

There’s nothing quite like feijoa season. With their intensely aromatic, tropical-meets-herbal flavour, feijoas are a true seasonal hero. Their soft, perfumed flesh lends itself beautifully to both sweet and savoury applications. Scoop into desserts, fold through cakes and muffins, or cook down into chutneys and relishes to pair with pork, duck or cheese. Their short season makes them all the more special – a must-use ingredient while they’re at their peak.

Also known as black kale, cavolo nero thrives in cooler months. Its deep green leaves bring an earthy, slightly bitter note that stands up well to bold flavours. Massage it raw for salads, crisp it into kale chips, or fold through pasta, soups and braises. It pairs beautifully with garlic, chilli and anchovy, making it a versatile staple for autumn menus.

Autumn may be all about comfort, but passionfruit cuts through richness with its sharp, tropical tang. Use it to lift creamy desserts, drizzle over pavlova or panna cotta, or incorporate into dressings and sauces for seafood and poultry. Its vibrant flavour and colour bring balance and brightness to heavier dishes.

Autumn produce

Often overlooked, parsnips are a quiet autumn hero. Their natural sweetness intensifies when roasted, making them perfect for sides, purees or hearty salads. Blend into velvety soups, shave raw into slaws, or roast with honey and spices for a caramelised finish. They bring warmth and depth to any dish.

Juicy, delicate and subtly sweet, pears are a natural fit for autumn menus. Poach them in wine or spices for elegant desserts, slice into salads with blue cheese and walnuts, or roast alongside meats for a sweet-savory balance. Their gentle flavour makes them incredibly adaptable across courses.

With their honeyed sweetness and soft texture, figs add instant sophistication. Serve fresh with cheese, wrap in prosciutto, or roast to intensify their flavour. They shine in desserts but also pair beautifully with savoury elements like balsamic, nuts and cured meats.

Brussel Sprouts

When treated right, Brussels sprouts are a standout. Roast or pan-fry until golden and crisp, then toss with bacon, nuts or a splash of vinegar for balance. Their slightly bitter edge pairs perfectly with rich, fatty flavours, making them ideal for autumn sides or shared plates.

Sweet, nutty and deeply satisfying, crown pumpkin is a seasonal essential. Roast until caramelised, blend into soups, or use as a base for salads and vegetarian mains. Its vibrant colour and creamy texture bring both visual appeal and comfort to the plate.

Artichokes offer a subtle, nutty flavour that rewards careful preparation. Steam and serve with dipping sauces, grill for a smoky finish, or incorporate into pastas and risottos. Their unique texture and taste add depth and a touch of refinement to autumn dishes.

Autumn is a time to slow down, lean into bold flavours and celebrate the richness of the season. By embracing these ingredients, chefs can craft menus that feel both comforting and elevated – capturing the true essence of autumn on every plate.

Have a delicious autumn season!