The Power of Eating with the Seasons: Why Winter Produce Matters
Eating seasonally isn’t just a trend—it’s a smart, sustainable choice that delivers flavour and value. Simon George & Sons work directly with Australia’s best growers to bring in-demand seasonal produce to chefs and the foodservice industry across the country.
As the temperatures drop, the season brings a unique set of produce to the table, rich in nutrients that help us stay nourished, supported, and satisfied. In winter, produce shifts to hearty root vegetables like carrots, potatoes, and onions from trusted farms like Zerella Fresh in South Australia. Or vitamin-packed citrus from Redland Premium Fruit in Victoria. And don’t overlook the berries, Diamond Berries in Wamuran, QLD deliver some of the country’s sweetest strawberries. These seasonal staples aren’t just nutritious—they’re naturally at their best right now: fresher and tastier.
When kitchens plan around seasonality, they unlock produce at its peak. That means better plate performance, less waste, and tangible stories to share with customers—about growers, regions, and what’s happening in the fields today. Simon George & Sons makes it easy to tap into that story. Chefs can find where their produce comes from and connect to the farms behind the food—giving menus more meaning, and diners a farm-to-five-star experience.
Whether you’re running a high-volume kitchen or crafting seasonal specials, use this season to start learning about produce that works hard and delivers more. When you source with us, you’re not just buying vegetables. You’re investing in peak-season performance that delivers every time.