Congratulations on making it through another financial year.

It's certainly been an interesting one for hospitality, and we know the challenges and opportunities that come with running a kitchen or venue.

Jerusalem artichokes are showing excellent value, while Fioretto cauliflower and Brussels sprouts continue to perform strongly. Finger limes, feijoas and star fruit remain available for chefs looking to add something unique to the plate.

The cooler months are bringing some serious colour and flavour to the market floor. Purple basil for vibrant garnishes and herb oils. Mixed colour radicchio delivering bitterness, texture and visual impact. Green and purple cauliflower add something different to the plate.

Join our Wednesday Market Tours and discover the best seasonal produce NSW has to offer. Designed for chefs and hospitality professionals, these guided tours help you plan smarter menus, connect with growers and agents, and stay ahead of seasonal trends from market floor to plate.

Autumn is about balance , earthy tones, bright citrus, natural sweetness and strong value.

From the intense sweetness of Black Muscat Grapes to the aromatic punch of Feijoa, and the always fun Cotton Candy grapes, autumn is starting to show its colours.