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The changing seasons impact everything around us – from the weather and the environment to the way we dress and what we eat. Which is why tweaking your menu according to the season is a great way for your café to stay relevant and dynamic. 

But why go through all that trouble of shaking up a menu that’s been tried and tested?

Four reasons.

One, because seasonal food and beverage offerings can add an important, dynamic to your existing menu options in several ways.

Two, your customers will enjoy fresh new flavours and limited-time offerings. 

Three, seasonal foods are usually less expensive than some of your other menu items because of their abundance, which means more savings.

And four, using out of season ingredients could lead to increased waste due to it not being fresh and therefore more prone to decomposition.

Seasonal suggestions

Get started by creating seasonal breakfasts using the freshest, cheapest ingredients with suggestions based on the approximate availability of fruit and vegetables in Australia and New Zealand.

Autumn

Autumn

Apple and pear supplies start to increase as the weather cools. Puree them with cinnamon for a delicious yoghurt topping or get baking and make some pies.

The Australian seasonal food guide and the New Zealand Seasonality Chart also recommends purchasing plums, nectarines, figs and lemon during the autumn months. These are great for tarts and salads.

Winter

Winter

Bananas are a year-round fruit. This is why when supplies of other ingredients get low in winter, they provide the boost you need. The good thing about this ingredient is that when fresh, it's perfect for smoothies. And once mushy, it’s just right to be turned into the ever-popular banana bread.

Broccoli and cauliflower join sweet potato and leeks on the produce list for winter and are perfect for hearty quiches and frittatas that your customers will look forward to.

Spring

Spring

Orange, lemon and mandarin supplies are at their peak in winter and spring and can be turned into muffins, cakes and fresh juice.

On the vegetable side of things, carrot, sweet corn, artichoke and asparagus start to ramp up in spring, giving you the option to serve your customers something fresh and different as the mercury inches upward.

Summer

Summer

December to February is a delicious time for tropical fruit. Think mango, passionfruit, pineapple and watermelon. These are great for yummy breakfast fruit salads and slurpy smoothies.

Also in season are peaches and strawberries that can make great additions to salads. And then there's the berries – blueberries, blackberries, raspberries and cherries. Think berrylicious pancake toppings with crème fraiche and maple syrup.

Potato and tomatoes are more affordable in the summer months, so consider some bruschetta, hash browns or salsa specials and make the most of the drop in prices. You can pair these with KNORR Tomato Chilli Jam for additional taste.

Talk to your produce supplier about how you can cut costs by ordering seasonally.

Seasonal Food Guide

Stay on top of what’s in-season and what’s not with the Australian Seasonal Food Guide and the New Zealand Seasonality Chart. This handy guide will also help you find farmers markets to help you locally source all the ingredients you want.

Find out more about CAFÉ 360