Crabbing along the shallows of Yorke Peninsula, with orange cliffs looming as a backdrop, then enjoying the delicious, sweet taste of blue swimmer crab flesh is a S.A. summer holiday tradition. January’s plentiful harvest peaks till Easter, when travelers who want to join in the fun can invest in drop nets (used from the jetty) or crab rakes from a bait and tackle shop and find their own food in the shallows of stunning locations along the Gulf St Vincent, Spencer Gulf and Yorke Peninsula, like Tiddy Widdy Beach. Or you can buy your crabs fresh at the stellar Adelaide Central Market (the brighter the shell colour, the better). Locals cook their colourful catch with pasta, suited to the firm flesh, or recreate Maggie Beer’s beloved Blue Swimmer Crab Cakes with Verjuice Mayonnaise. www.southaustralia.com

The green hills and orchards that crisscross the stunning Huon Valley burst into life each February with the arrival of the crisp, juicy Summer Red apple variety, prized for its crisp, juicy flavour and the distinctive bright green colour that peers through its cheery red hue. Take the scenic drive half an hour south of Hobart to Willie Smith’s fourth-generation organic farm and original 1940s Apple Shed – part museum, cafe, ciderhouse and providore – to sample a variety of organic apple ciders amidst the farm’s rustic charm. Those lingering in the region can see the rhythmic succession of the harvest when Galas and Golden Delicious ripen in March, followed by the Red Fuji, Granny Smith and Pink Lady later in April and May, hence Tasmania’s original moniker the ‘Apple Isle’. www.williesmiths.com.au; www.discovertasmania.com.au

Soft, ripe, jammy figs that burst in your mouth with freshness and flavour are one of the new year’s great pleasures. Varieties such as Spanish Dessert, Brown Turkey and Black Genoa flourish in South Australia’s Mediterranean climate, where the season dictates if they will appear in early or late February. By March however, it’s a sure bet that you can tuck into a fig and cheese platter at boutique winery in the Adelaide Hills, Glen Ewin Estate, or eat figs fresh in the field after picking them yourself. Guests at Lifetime Private Retreats’ residential style accommodation on Kangaroo Island can revel in the magic of figs with the fairytale experience of dining under the stars, beneath the canopy of an ancient fig tree planted in pioneer days. http://glenewinestate.com.au; www.life-time.com.au

With its glorious scenery and lush, pretty gardens, each autumn historic town Daylesford really puts on a show: the village lake is fringed by weeping willows and maples that flame into russets and gold, heralding the season’s arrival. The town’s revival is underpinned by a single restaurant, which is what makes Lake House so special. Three decades ago, Alla Wolf-Tasker, co-owner and culinary director, bet that Melburnians would take the hour-and-a-half country drive to a forgotten gold rush town to dine on stunning fare amidst resplendent natural beauty. She was right. Daylesford boomed and the five-star lakeside property has become a dining icon. Loyal diners return to try the new, lovingly plated autumnal dishes that rejoice in the region’s lamb, pork, beef, orchard produce and foraged ingredients. Exquisite food, the country house warmth of Lake House’s accommodation and the heritage loveliness of Daylesford make it one of Australia’s best autumn weekends away. Home

Cutting carbs? Fuggedaboutit. Spudfest is the humble potato’s time to shine. Each year, fans flock to picturesque Trentham an hour’s drive North-West of Melbourne in the ‘cool country’ region at the edge of the Wombat State Forest: premium potato terrain. The one-day festival showcases a huge variety from Dutch Cream to Purple Majesty, and serves spuds a-plenty at family stalls – sliced on a stick, roasted, baked, mashed, in scones, and of course fresh from the field with the farmer. The family-friendly day is also known for its live music, cooking demonstrations, games, activities and celebratory spirit. You and the kids are only a potato sack costume and a bag of salty, hand-cut chips away from a memorable country day out. https://trenthamspudfest.org.au/

In the age of globalisation many culinary movements sweep the world, but our own traditional indigenous food heritage is a cultural legacy that is ours alone. Thirty years strong, the Barunga Festival is a ritual showcase of traditions from a continuum stretching back tens of thousands of years, allowing travelers to discover bush tucker ingredients, skills and recipes in a joyous setting of dance, spear throwing, didgeridoo playing, damper making and storytelling. Discover more about remote Australia’s rich history come to life by taking exploratory tours of the surrounding bush or hearing stories over fresh, warm damper washed down with billy tea. www.barungafestival.com.au

Rich, fertile soil and a cool climate distinguishes the Manjimup region, nestled between Margaret River’s majestic Jarrah and Karri forests, making it perfect black truffle country – it is the southern hemisphere’s largest producer of Superior Perigord Truffles. The intense, forest floor pungency of this prized delicacy instantly elevates a dish or oil with its unique flavour, as much a wintry pleasure as cosying up by a crackling fire. In truffle country you can experience the extraordinary ritual of the hunt for ‘South West gold’ amongst Manjimup’s hectares of national park, with truffières The Truffle And Wine Company. The truffles lie beneath the earth, near the roots of specific trees such as oaks and hazelnuts, waiting for trained sniffer dogs to find the buried treasure. Work up an appetite on the search, inhale the intoxicating aroma of truffles at their wildest and freshest, then try them in showcase dishes on the restaurant menu, simmered in risotto or whipped into mashed potato. You can also take fresh truffles home as the ultimate travel souvenir. https://www.westernaustralia.com; www.truffleandwine.com.au

Take a long weekend to flee chillier climes and enjoy inaugural culinary festival, The Curated Plate on the Sunshine Coast. Move over Gold Coast, it’s time to discover the producers and chefs who are celebrating this food bowl a little further north, such as local chef Daniel Jarrett, acclaimed for his Thai inspired cuisine at one-hatted restaurant The Tamarind. Food trails and farm tours will be a boots-on-the-ground introduction to the lesser-known rural hinterland of this stunning coastal region. International chefs such as Tokyo’s Zaiyu Hasegawa will also headline, and an emphasis on local artisan culture and organic, sustainable practices will add eco warrior flavour to your next winter beach holiday. thecuratedplate.com.au

Tasmania’s pristine setting of lakes, rivers and sparkling streams make it an idyll for angler’s who want to indulge in the meditative bliss of fishing for wild brown trout in an exquisite natural environment. After the ritual of winter spawning, the season begins each September, from the Western Lakes to the tree-fringed clearwater Penstock Lagoon in the Central Highlands. ‘Trout tourism’ has sprung up, with guides and structured expeditions to help the novice traveller tap into the yearly rituals of third-generation local fishermen. Not only is fishing a rejuvenating way to destress, but eating wild caught fish – loaded with omega-3 fatty acids – is the ultimate quality lean, heart-healthy protein. www.discovertasmania.com.au; http://troutguidestasmania.com.au

The coastal playground of Port Stephens is a year-round seafood paradise, its Hunter River estuaries, Myall Lakes and River a source of plump oysters, mud crabs and lobsters. Each November, the sweet, succulent, famously pink Hunter River prawn takes the culinary stage, to the delight of local seafood lovers. They are sold freshly trawled off the boat at the Newcastle Fisherman’s Cooperative, Nelson Bay Fish Market and Nelson Bay Fishermen’s Wharf. Look for a firmly attached head and bright, glossy shells, then simply serve them chilled with sea salt, pepper and seafood sauce. Newcastle Fisherman’s Cooperative also recommends Hunter River prawns tossed through pasta, cream and garlic or piled on crusty bruschetta with ripe Anna Bay tomatoes. Strictly dine-out travellers can enjoy the prawns as a gourmet ingredient at Little Beach Boathouse, overlooking the water near Nelson Bay or at renowned UK chef Rick Stein’s new resort property Bannisters Port Stephens, where he serves Barbequed Prawns with Split Currant Sauce, from his Coast to Coast cookbook. https://www.portstephens.org.au; www.bannisters.com.au/port-stephens; https://littlebeachboathouse.com.au/

Plump, juicy, bold red cherries capture both the spirit of Christmas and the freshness of summer all at once. The Christmas cook’s friend, cherries add a burst of moisture and sweetness to the jams, relishes, cakes, sauces, chocolates and biscuits of December entertaining. Add a fun summer holiday element and harvest them yourself amongst the sleepy rural beauty of Red Hill on the Mornington Peninsula, a few hours south of Melbourne. Sweet or fully ripe Sour Morello Cherries (better for cooking or juicing) are ready for the picking at Red Hill Cherry Farm. You can fill your Christmas bowls for as little as $12 per kilo, and be inspired to do much more with cherries by the yummy treats on offer – from confectionery, juice, liqueur and gin to chutney, sauce, and cherry ice-cream. www.redhill-cherryfarm.com.au; www.visitmorningtonpeninsula.org