Curtis Stone is a well-known name in kitchens across the country and beyond, admired for his approachable recipes and clever ways of making simple ingredients shine.
But even the most experienced home cooks can overlook one common habit that may be quietly sabotaging their meals.
And according to Curtis, it starts long before we turn on the stove—right at the supermarket.
So, what’s this kitchen slip-up many of us are guilty of? It has less to do with complicated recipes and more to do with something seasonal.
Why does cooking with seasonal produce matter?
We’ve all been tempted by strawberries in the middle of winter or tomatoes that look good but taste bland.
Curtis believes one of the biggest mistakes people make is overcomplicating meals and ignoring what’s in season.
‘Overcomplicating a dish and not cooking with seasonal ingredients can be a common mistake in my mind,’ he shared in a recent interview.
His advice? ‘Keeping it simple, letting the seasonal produce be the hero is key for a delicious meal. Cooking in season will give you more flavour and it’s better for your budget as well.’
There’s good reason for that:
- Flavour: Fruits and vegetables picked in season taste better. They’re fresher, sweeter, and more vibrant.
- Nutrition: Produce loses nutrients the longer it’s stored or shipped. Local, in-season options tend to be more nourishing.
- Budget: In-season produce is more abundant, making it cheaper. Out-of-season goods often come with added costs.
- Supporting local growers: Buying what’s in season means supporting Australian farmers and reducing food miles.
Why can you buy everything all year round?
If you’ve ever wondered how mangoes are still on the shelves in May or asparagus shows up in August, you’re not alone.
Supermarkets have their ways of extending availability:
- Greenhouses: Some produce is grown under controlled conditions year-round.
- Imports: Many fruits and vegetables are shipped in from other countries where the season differs. While this fills shelves, it often comes at the cost of freshness.
- Storage: Certain produce is stored for months, sometimes frozen. While convenient, it rarely compares to freshly harvested food.
A little inspiration from Curtis
Curtis’ own recipes show just how powerful seasonal cooking can be.
Whether it’s a fresh tomato salad in summer or a warming pumpkin soup in winter, his dishes embrace what’s available and at its best.
And the good news? You don’t need to be a chef to do the same in your own kitchen.
Paying attention to seasonal produce isn’t just about flavour—it’s about making meals easier, healthier, and more affordable.
Curtis’ advice reminds us that great cooking often starts with great ingredients, and nature usually knows best.
Do you choose ingredients based on what’s in season? Have you noticed differences in taste, quality or price?
We’d love to hear how seasonal shopping has made a difference in your kitchen—share your experiences and tips in the comments below!
Also read: Top chef’s surprising career move could change what seniors eat forever
