There’s something deeply grounding about cooking in rhythm with the season. As the cold settles in and the nights stretch long, our appetites shift toward comfort.
Midwinter invites a different kind of meal. Warmth, richness, slowness, depth. Nourishment for the body and mind, the satisfaction that comes from making something with your hands.
It’s the season of slow roasting, of simmering, of steaming bowls passed around the table. Time to bring out the heavy pots and deep spices, and perhaps a wine that asks for a little air. Forget perfection or presentation: this is seasonal food, which is to say, food that simply makes sense right now.
What’s in season, and why it matters
Seasonal eating is less about rules than it is about rhythm. Planning meals around what’s growing right now in your region or climate means things tend to fall into place. Ingredients are fresher, often more affordable, and lend themselves to the flavours we crave at this time of year.
Aotearoa’s winter harvest offers natural balance: earthy vegetables, leafy greens, and the zing of citrus. These ingredients not only nourish, but they also bring harmony to the plate. Hearty dishes are lifted by brightness, making winter food feel both grounding and alive.
Cooking seasonally is also a great way to reduce food waste and support local growers. Here are just a few winter heroes you can probably find in your local farmers’ market:
- Kūmara: earthy, sweet, and endlessly versatile
- Leeks & onions: the quiet flavour-builders of winter
- Brassicas: cabbage, cauliflower, broccoli, Brussels sprouts
- Leafy greens: silverbeet, spinach, kale, cavolo nero (black kale)
- Parsnips, swedes & carrots: the foundation of roasts, soups and mash
- Apples & pears: great fresh, stewed, or baked
- Citrus: for zest, dressings, and desserts (and a dose of vitamin C!)
Not sure what’s in season where you are?
For those of us without green thumbs or a nearby farmers’ market, check the supermarket signs: look for local growers, not imports. It’s also worth having a look at sites like Love Food Hate Waste NZ for month-by-month seasonal guides
A midwinter menu
Here’s a simple three-course menu built around what grows well in Aotearoa at this time of year: local, seasonal ingredients that shine in winter and make the most of what’s fresh and close to home.
Think of it as a guide rather than a rulebook. Swap in what’s available near you, use what’s already in the fridge, and follow the feel of the season.
Entrée: Caramelised Kūmara with Garlic Yoghurt
Kūmara is a traditional winter staple in Aotearoa. Coat with olive oil and roast until the edges caramelise, then serve with a bowl of garlicky yoghurt dressing and a few crisped thyme leaves scattered on top. Embellish with extras like toasted walnuts or a handful of fresh herbs if you’ve got them on hand.
Main: Braised Lamb Shoulder with Winter Greens
A proper centrepiece that practically cooks itself. Lamb shoulder, slow-braised with rosemary, garlic and a splash of red wine, yields tender meat and rich, savoury depth. Serve it with buttery mashed root veges, or pile it onto soft polenta for something a little different.
For a vegetarian alternative, try roasting a whole cauliflower with paprika and olive oil rub, then serve topped with dukkah for a pleasing crunch.
On the side, go green: sautéed cavolo nero or silverbeet with lemon and chilli, or roast some Brussels sprouts with a splash of balsamic vinegar. These hearty greens are at their best in the cold months.
Dessert: Poached Pears
Pears are the embodiment of winter. Poach them gently in a mixture of red wine, cinnamon, cloves and a sliver of orange peel until they’re tender and ruby-stained. They’re excellent warm or chilled, with mascarpone, yoghurt or a scoop of vanilla ice cream.
Even better: poach the pears ahead of time and let the flavours deepen overnight.
To drink: Simply Red
A midwinter meal begs for a good bottle of wine. Pick something generous and warming; it’s hard to go past a Central Otago Pinot Noir, but any hearty (and preferably local) red will do. If possible, seek out an older vintage and open it early or decant, allowing the air to open up the wine.
Not drinking? Mulled apple juice with cinnamon and star anise will scent the room and warm cold hands.
Setting the scene
You don’t need a formal table to make a meal feel special. Winter is perfect for homely touches like handmade crockery and rustic serveware. A few candles, a favourite playlist, and a blanket over your knees can transform even a weeknight into a supper event. And if you’re lucky enough to have a fire pit or outdoor heater, consider serving dessert under the stars. Rug up with merino jumpers, scarves, gloves and snoods, pour another glass, and toast to winter.
Closing thoughts
Eating seasonally in winter isn’t about making the most of limitations. It’s about embracing what this time of year has to offer: heartier flavours, deeper colours, slower cooking. The process of making and sharing food with others is a reminder that food isn’t just fuel. It’s rhythm, and a way to connect with both the land and the people we share it with.
