Seasonal produce planning tool
What’s in Season
Choose a region and month to see produce likely to be plentiful, what may still be available and what is approaching next. Use it to shape specials, menu changes and supplier conversations.
Seasonal menu planning
Spring in New Zealand · South Island
Availability varies with weather, grower, storage and supplier. Confirm price and quality before committing a menu.Viewing October · Vegetables.co.nz and 5+ A Day seasonal guidance
At peak
The strongest candidates for seasonal features, provided supplier quality and price support the decision.
Vegetable
Asparagus
Brunch, small plates, risotto and grills.
Also available
Useful supporting produce that may still offer good quality, but may not be at its most plentiful.
Fruit
Citrus
Dressings, curds, marinades and desserts.
Vegetable
Kūmara
Bowls, fries, mash, burgers and baking.
Vegetable
Leeks
Soups, pies, tarts and braised dishes.
Vegetable
Fresh peas
Risotto, soups, salads and bright purées.
Coming soon
Start planning tests, supplier conversations and photography for the next menu window.
Fruit
Berries
Breakfasts, cakes, chilled desserts and sauces.
Fruit
Stone fruit
Grilled desserts, salads, sauces and pastries.
Vegetable
Tomatoes
Fresh salads, sauces, tarts and roasting.
Vegetable
Courgettes
Fritters, grills, ribbons and pasta sauces.
Turn seasonality into margin
Plan around shared ingredients, not isolated specials.
- Use one seasonal hero ingredient across two or three menu items.
- Ask suppliers what is abundant, cosmetically imperfect or forecast to soften in price.
- Preserve surplus through pickles, chutneys, sauces or frozen prep where suitable.
Source basis: New Zealand and Australian entries use regional seasonal guidance. International entries use broad northern or southern temperate, subtropical or tropical patterns. Large countries span several climates, imports alter availability, and harvest timing changes by locality—always confirm with local growers and suppliers.
These tools give you a useful starting point.