How Australia’s Top Chefs Are Using Spring’s Fresh Produce

By Marie-Antoinette Issa.

Across the country, Chefs are diving headfirst into the new season’s bounty, pulling inspiration from heaving orchards, bustling produce stalls and even their backyard gardens. 

Here’s how Australia’s best are taking advantage of Spring’s fresh produce: 

Down on the Mornington Peninsula, Executive Chef Nick McGonigal can literally see the season changing. "Springtime is always something I look forward to, driving down the Peninsula and seeing wild garlic in bloom is a clear signal that the new season has arrived.

 

"It’s an exciting time for produce and right now citrus is at its peak. I’m currently developing a new dessert, experimenting with a variety of citrus to highlight their unique flavours and brightness."

While dessert is his current focus, Nick also swears by a savoury pairing: zucchini and citrus. "It is always present somewhere on my Spring menu, even at home making a simple grilled zucchini salad with lemon vinaigrette."

It’s that bright, fresh contrast that defines his approach to Spring cooking, combining seasonal zest with straightforward dishes that celebrate local bounty.

In the Hunter Valley, Lara Hagan, Head Chef at Iron Gate Kitchen, is championing beetroot in all its forms. Lara’s story is as inspiring as her cooking - she made a bold career change, moving from real estate to the kitchen.

 

She’s embracing beetroot’s versatility this Spring, incorporating it as a sweet relish and pickled on a wood-fired flatbread. "An ingredient I’m loving this Spring is beetroot. This root vegetable is endlessly versatile. I’m showcasing it at my restaurant, made into a sweet relish and also pickled, served on a wood-fired flatbread.

"I love to serve it with our local honey which I’ve infused with lavender from Hunter Lavender Farm, perfectly paired with a creamy goats’ camembert." The honey-lavender infusion adds an aromatic floral note that elevates the earthiness of beetroot, creating a complex, yet approachable flavour profile that guests can’t get enough of.

At Brisbane’s Gusto da Gianni, Chef Gianni Greghini is all about highlighting the ocean’s freshest Spring produce with a luxurious Moreton Bay bug risotto. "This Spring, we’re working with a lot of fresh Moreton Bay bugs and at Gusto da Gianni we’re serving them in our risotto terra e mare. The bugs are sourced direct and prepared using a sous vide method - vacuum-sealed with oil and salt, then gently cooked to keep them tender and full of flavour."

 

The bugs are folded into a risotto brightened with citrus and herbs like dill and thyme, which "lift the flavour and bring a freshness that cuts through the richness." The dish is finished with crispy Jerusalem artichokes, adding an irresistible crunch and texture complexity. It’s a perfect example of how the simplest seasonal ingredients can come together for a dish that feels indulgent yet fresh.

Sydney Chef Matteo Zamboni is fully immersed in the seasonal shift that Spring brings. "Spring is such an exciting time of year, menus naturally become lighter after the hearty dishes of Autumn and Winter. I love seeing the arrival of vibrant green vegetables like asparagus, fresh peas, Spring onions and a variety of lettuces, with stone fruit making an appearance later in the season."

 

One ingredient he exclusively uses in Spring is local asparagus. "The flavour, texture and overall quality are unbeatable and their versatility means they shine in pastas, salads, entrées, sides or even as a garnish for mains."

His pro tip: "Large-sized asparagus taste better, sweeter than smaller ones. Choose the largest you can get and simply peel the skin on the outside which can be the tougher part." Matteo’s insight showcases how choosing the best produce and simple preparation can elevate any dish.

Matt Woodhouse, Head Chef at Botellon, is excited about a rare Spring delicacy - white asparagus. "White asparagus is absolutely incredible when it's in season - there are only one or two farms in Australia harvesting this European varietal, so it's truly special."

 

His preparation is simple but elegant - blanching the asparagus and serving it alongside a salad of Fraser Island spanner crab, fennel, hazelnuts and a burnt butter vinaigrette that lets the asparagus shine.

Matt’s Chef tip for Spring cooking? "Invest in some very good quality vinegars for your pantry. They bring life to any dish with just a splash - vermouth vinegar is my go-to this season." It’s these touches that bring brightness and balance to the plate and highlight the season’s best.

For Conte’s Executive Chef Steven De Vecchi, Spring signals artichoke season - an ingredient he unabashedly adores. "Spring, for me, means artichokes - grilled, braised or simply steamed. Once I take that first bite, all the effort of cleaning and prepping them feels absolutely worth it.”

 

He pairs artichokes with anchovies and lemon zest to pack a savoury punch. "Artichokes, anchovies and lemon zest is that kind of combo with a savoury punch (my favourite) and taste of Spring." It’s a dish that captures the season’s essence with its bright acidity and rich umami notes, celebrating a vegetable often overlooked but perfectly in tune with Spring’s fresh energy.

Dessert Chef Miko Aspiras, soon to launch his cult EUCA Gelato in Australia, is captivated by the Australian native wattle seed. "There's a bounty of amazing ingredients that I'm excited to use this Spring! From fragrant herbs and spices to exotic Asian aromatics they are all in full bloom this season. If there's one ingredient I will for sure use in my desserts it'll be Australian native wattle seed."

 

 

He roasts the seeds until smoky and infuses them into custards and gelato bases. "August is the main flowering season for wattle and seeds mature during Spring so that's when the flavours are bold and most delicious. Roasting it until it's smoky, then infusing it in creams, custards and gelato bases is my favourite way to use it. Pairing it with citrus flavours like lemon or calamansi makes the perfect Spring dessert."

Miko’s innovative approach brings native flavours to the forefront of Modern Australian desserts.

Executive Chef Jacopo Degli Esposti embraces fresh peas, a vegetable synonymous with Spring. "For me, Spring is all about fresh peas sourced directly from the market. The delicate sweetness of peas is incredibly versatile, working just as well with rich meat and jus as it does with a beautiful piece of fish.”

 

 

On La Madonna’s Spring menu, Jacopo pairs sweet peas with turbot poached in red wine. "The earthiness from the wine provides a great contrast to the sweetness of the peas, creating a truly memorable flavour combination.” His approach balances the freshness of Spring with refined technique.

Bringing a taste of sunshine to the table, Kya Knights at Ovolo Hotels champions late-season fennel in a dish that’s made for sharing. Slowly cooked with coconut, the fennel takes on a smooth, buttery richness, resting on a roasted beetroot and burghul spread that’s lifted by the zing of pickled new season baby beets and the creamy sweetness of coconut molasses labneh.

 

"Don’t toss the fennel stems or fronds,” Kya advises."The stems mellow beautifully when cooked and the feathery fronds make the perfect fresh garnish.” For a flavour combo that’s truly winning this season, she swears by pairing the subtle anise notes of fennel with the deep earthiness of beetroot, a match that captures the essence of Spring’s bounty in every bite.