Australia is uniquely placed in the world with a vast range of different climatic zones, all producing ingredients at different times of the year. From the coolest in Tasmania and Victoria through to the tropical north in Western Australia, Northern Territory and Queensland. This list from Allan Campion and Michele Curtis, reflect this array of climates and list the ingredients which are at their peak of flavour, ripeness, quality and value each season. Sourcing food in season from local growers will significantly reduce food-related carbon emissions.

Read Allan and Michele's expert opinion on food seasonality here and check out their annual Foodies' Diary, published by Hardie Grant and SBS.

Alternatively, you can download the full PDF list here.