Gardens Café · Seasonal Ingredients
What's in Season on the Sunshine Coast
Always something fresh, local and delicious — a rolling look at the produce, herbs and native ingredients on our plates.
The Sunshine Coast's subtropical climate means there is always something fresh, local and delicious in season. Throughout the year you'll find favourites such as bananas, limes, lemons, passionfruit, avocados, leafy greens, herbs, edible flowers and a wide range of native bushfoods. Eating seasonally not only supports local farmers and growers, it also means fresher flavours, better nutrition and produce harvested at its peak.
A Year in the Gardens
Spring
September–November
Spring brings an abundance of fresh growth and colourful harvests. Local gardens and farms begin producing tomatoes, cucumbers, beans, zucchini, capsicum, spring onions and sweet strawberries. Salad greens flourish in the warming weather, while herbs such as basil, coriander, parsley and mint are at their best. Edible flowers including nasturtiums, violas and calendulas add colour and flavour to seasonal dishes.
Summer
December–February
Summer on the Sunshine Coast is a feast of tropical fruits and vibrant vegetables. Mangoes, lychees, pineapples, dragon fruit, passionfruit, bananas and figs thrive in the heat. Fresh tomatoes, cucumbers, eggplants, chillies and capsicums are plentiful, alongside fragrant herbs such as basil and lemongrass. Edible flowers continue to flourish, bringing beauty to salads, desserts and drinks.
Autumn
March–May
As the weather cools, autumn delivers rich flavours and a diverse harvest. Avocados, citrus fruits, passionfruit, custard apples and late-season figs are common. Vegetables such as pumpkins, sweet potatoes, beetroot, carrots and leafy greens become abundant. Herbs including rosemary, thyme and sage thrive, while edible flowers such as marigolds and nasturtiums continue to brighten seasonal menus.
Winter
June–August
Winter is citrus season on the Sunshine Coast. Oranges, mandarins, lemons, limes and grapefruit are at their peak, alongside strawberries in many local growing areas. Cool-weather vegetables including broccoli, cauliflower, cabbage, kale, silverbeet, peas and broad beans flourish. Coriander, parsley and chives perform beautifully, while pansies, violas and calendulas provide edible colour through the cooler months.
Seasonal Produce at Fairhill
At Fairhill, we celebrate seasonal eating and local food. Throughout the year we harvest fresh herbs, edible flowers, fruits and vegetables from our gardens and partner with local Sunshine Coast farmers and growers wherever possible.
Native Pantry
Finger lime, lemon myrtle, native pepperberry, wattleseed, bush basil and warrigal greens make regular appearances. We use them with respect — small amounts, big flavour — and we're happy to talk you through any dish that features them.
Allergies & Dietary Needs
If you have an allergy, intolerance or specific dietary preference, please tell us when you book or when you arrive. Our kitchen can adapt most dishes and we'd rather get it right than guess.
On our own land we produce pasture-raised eggs and pork. From fresh herbs picked that morning to edible flowers decorating your plate, we believe food tastes better when it's grown close to home and enjoyed in season. Whether you're visiting our Nursery, exploring the Gardens, or dining with us, Fairhill is a place to discover the flavours of the Sunshine Coast and reconnect with the seasons.
Because every day in the gardens is an adventure.
Come and Taste the Season
Get in touch and we'll talk you through what's fresh on the plate — we love hearing from new visitors.