The What's In Season Campaign
In Tasmania, we’re lucky to have a wide variety of delicious food available throughout the year. Eating seasonally is a tasty, affordable, and nutritious way to enjoy Tasmanian produce at home, every day.
Why eat what’s in season?
Eating in-season food means it is generally in peak supply, so likely to be available at a lower price than at other times during the year. How to shop in season? Look out for supermarket specials, visit your local farmer’s markets and talk to the producers about what’s in season.
Ever considered the journey your food makes from paddock to plate? When you buy seasonal Tasmanian food, you help reduce ‘food miles’. Food miles refers to the distance and energy taken to transport and process your food. Buying seasonal Tasmanian food is better for the planet, as it’s grown in your community, by your community. Only about 22% of all the food produced in Tasmania is distributed and eaten in Tasmania. We can do much better than that!
When you buy seasonal Tasmanian food you are supporting Tasmanian growers, producers, and value-adders. Buying produce from farmers markets is an easy way to ensure your food is locally grown. When shopping in supermarkets, most fresh fruit and veggies will have a sticker or a sign telling you where it is produced – look for the “Grown in Tasmania” label or ask a shop assistant.
Research tells us that when we focus on what’s in season, we eat more fruit and veg. Along with placing more fresh produce on our plates, eating seasonally means we’re eating food when it’s at its freshest and most nutrient-dense—ask any chef, food tastes better when in season!
So what’s in season for Spring?
Young spring vegetables are back in the markets again, and to celebrate their arrival, we’ve dreamed up dishes that make the most of the season’s best and brightest produce.
Spring produce is a low-maintenance bunch, superb when eaten as they are—or simply sauteed in a little butter. Asparagus arrives mid-season in Tasmania and is a must for breakfast, adding a green twist to your morning eggs. Baby carrots and radish add a crisp crunch and burst of colour to the dinner table and lunchbox.
After months of braises, stews and pasta bakes, a bright bowl of salad is a nice change of pace. With multiple varieties of lettuce available, no salad is the same— think earthy rocket with its peppery kick paired with a creamy Caesar sauce, or get the BBQ out for sweet-grilled cos.
Herbs make or break a season, and in spring, we find many of the hard-leaf varieties turn soft and woody in the warmer days—adding depth to any dish. Spring can be
a tricky season for both farmer and cook as it straddles the last of our winter blasts and steadily sunnier days. And we must act similarly in the kitchen, with both warming and cool dishes at the ready—ready for the ‘many seasons’ that our Tasmanian spring loves to throw us.
Discover the joy of cooking seasonal produce with professional chef, Kirsten Bacon.
Learn how to confidently prepare, cook and enjoy delicious Tasmanian food at home.
Follow @EatWellTasmania on social media for recipe inspiration, tips & tricks using Tasmanian produce.
Share your creations with us, too, using the hashtag #whatsinseason We’d love to see what you create!