Discover what to cook in August in Australia and New Zealand, with seasonal produce, cosy winter recipes, and easy meal ideas.

If you’re in Australia or New Zealand and wondering what to cook in August, this is the final full stretch of winter. The cold has properly settled in by now, but there’s a shift happening too — citrus is at its absolute peak, and the first signs of spring are just starting to show up at the market. For me, this is when I lean hardest into soups, bakes, and slow-cooked dinners, but I also start bringing a bit more brightness onto the plate, mostly thanks to all the citrus around.

The key is balance. Winter cooking can get heavy by this point in the season, so I still add:

• A squeeze of citrus or a spoon of yoghurt stirred in at the end of a soup or braise
• Fresh herbs on top of anything rich
• A crisp side citrus salad next to the bakes and casseroles

That’s what keeps meals from feeling too heavy too soon.

What’s in Season in Australia in August

• Oranges, mandarins, grapefruit, and lemons
• Leeks, silverbeet, and kale
• Cauliflower, broccoli, and Brussels sprouts
• Pumpkin and sweet potato
• Fennel, celery, and cabbage
• Lamb, chicken, and other cuts suited to slow cooking

Citrus Is At Its Best

Oranges, mandarins, and grapefruit are genuinely at their peak this month, and it’s worth taking advantage while they’re this good and this cheap.

My orange cake is the one I make on repeat once citrus season hits its stride. Whole oranges are simmered until soft, then blended straight into the batter with almond meal, so the cake stays moist with citrus running all the way through it. A dollop of basil-infused cream on top sounds unusual until you try it.

Try these citrus recipes:

Leeks Are One Of The Best Winter Vegetables To Cook With

Leeks are in their element right now — sweet, mellow, and good at carrying a lot of flavour without much effort. I mostly reach for them in soups this time of year.

Try these leek recipes:

Cauliflower Is Everywhere Right Now

Cauliflower is cheap and plentiful in August, and it’s one of those vegetables that goes in almost any direction — creamy, roasted, or blitzed into rice.

Try these cauliflower recipes:

August Is Still Prime Soup & Slow-Cooked Dinner Season

This is the part of winter where a good one-pot dinner earns its keep. I’m still reaching for these most weeknights.

Try these slow cooked recipes:

• Marry Me Chicken Orzo Bake — creamy, one-pot, and makes a weeknight feel like more effort than it was
• Chicken Lentil Soup — thick, protein-packed, and finished with a tangy cilantro yogurt sauce
• Korean pulled pork – with gochujang and pear is fall-apart tender, a little sweet, a little spicy, full of umami, and seriously versatile for tacos, bowls, sliders, and meal prep
• Slow-Cooked Rump Roast – if pot roast and a beef ragu had a baby, it would be this slow-cooked beef dish
• Borscht (Vegetarian Beet Soup) — my family’s recipe, deeply coloured and earthy-sweet with a good hit of dill
• 20 Winter Soup Recipes for more ways to fill the freezer before spring
• Best Slow Cooker Dinner Ideas

More August Recipes

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Discover what to cook in June in Australia and New Zealand with seasonal foods, cosy winter recipes, and easy meal ideas for the colder months.

If you’re in Australia or New Zealand wondering what to cook in June, this is when winter really settles in.

The nights get properly cold, the days feel shorter, and everything in you just wants something warm on the table. This is also when I start actually enjoying being in the kitchen more — there’s something deeply satisfying about a pot bubbling away on the stove when it’s cold outside.

For me, June cooking is all about leaning into the season. I stop fighting the cold and start feeding it: hearty soups, slow-cooked meats, roasted vegetables, and the occasional batch-cooking session so weeknight dinners almost sort themselves out.

What’s in Season in June (Australia & NZ)

Cooking with what’s in season in June makes shopping easier — and honestly, cheaper. The produce that grows in the cold is exactly what you want to be eating right now.

Here’s what to stock up on:

Vegetables

• Pumpkin / butternut squash – peak season; roast it, soup it, curry it
• Sweet potato – rich, hearty, and great for tray bakes
• Cauliflower – ideal for roasting, soups, or low-carb swaps
• Broccoli – quick to cook and pairs with everything
• Kale & silverbeet – tough enough to hold up in braises and soups
• Cabbage – underrated and perfect for slow-cooked dishes
• Brussels sprouts – best roasted until the edges go crispy.
• Leeks – silky and sweet, brilliant in soups and one-pan dinners (try these leek recipes)
• Carrots – naturally sweet when roasted; try these maple glazed carrots.
• Beetroot – earthy and beautiful in warm salads or roasted as a side
• Spinach – quick wilted into soups, curries, and pastas.
• Potatoes – the reliable winter staple, especially in a potato bake.
• Fennel – underused but wonderful braised or in soups.

Fruit

• Mandarins & navel oranges – peak citrus season
• Lemons – abundant and essential for brightening winter dishes
• Grapefruit – underrated and fantastic in dressings
• Pears – lovely baked or with cheese
• Kiwifruit – sweet and bright, good for snacking and smoothies
• Persimmons – if you can find them, try them sliced over yoghurt

June is prime slow-cooker, soup pot, and oven tray season. Stock your pantry and use what’s growing.

How To Cook in June (The Winter Approach)

My cooking in June shifts in a few key ways:

• More long, hands-off cooking: slow cooker, Dutch oven, oven trays
• Batch cooking is your best friend — make a big pot of soup or stew and eat from it twice
• Add warmth with spices: cumin, paprika, coriander, turmeric, ginger
• Finish dishes with acid (lemon, vinegar) to stop them tasting flat and heavy

The goal is cosy but not sluggish. A bowl of soup with good bread, a hearty tray bake with bright sides, a curry that’s warming without being heavy — that’s the sweet spot.

What To Cook With Pumpkin & Squash in June

Pumpkin is arguably the best vegetable to cook with in June. It’s in peak season, it’s affordable, and it works in almost everything.

Here’s how I use it:

Don’t skip roasting — it concentrates the sweetness and makes everything taste more intense.

Soups & Stews For June

This is peak soup season. I make a big batch on Sunday and live off it for the first half of the week. These are my go-to recipes right now.

Slow-Cooked & Braised Dinners for June

Cold nights call for low-and-slow cooking. These are the recipes I reach for when I want something that does most of the work while I get on with life.

What To Cook With Leeks in June

Leeks are in peak season and genuinely underrated. They’re milder than onion, silky when cooked slowly, and work brilliantly in soups, tarts, and baked dishes.

Some ideas:

• Slow-sautéed leeks as a base for any soup or stew.
• Leek and potato soup — classic for a reason
• Braised leeks alongside chicken or pork
• Added to a winter frittata with cheese and greens
• Check out these leek recipes for inspiration.

Don’t Forget the Citrus

June is peak citrus season in Australia — and I find myself reaching for oranges, mandarins, and lemons constantly right now.

A good splash of lemon juice finishes a soup. Orange zest goes into a marinade. A mandarin on the side is dessert. Citrus is what stops winter eating from feeling dull — it brightens everything up.

Tip: Zest your citrus before you juice it, and keep the zest in a small jar in the freezer. It’s one of those little kitchen habits that makes a real difference.

June Meal Planning Tips

A few things I keep coming back to in June:

• Cook a big pot of soup on Sunday and keep it in the fridge for quick weekday lunches
• Batch-roast vegetables (pumpkin, sweet potato, beetroot) to use across the week in salads, bowls, and sides
• Keep your pantry stocked with tinned tomatoes, coconut milk, red lentils, and stock — between those four things and whatever veg is in the fridge, you can always make a decent dinner
• Don’t skip the fresh finishes — a squeeze of lemon, a handful of herbs, a dollop of yoghurt. These are what stop winter food from tasting heavy.

More June Cooking Inspiration

What are you cooking this June? Drop it in the comments below or tag me on Instagram @cookedandloved — I love seeing what you’re making!

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