Sourcing the right produce for your needs.
Smart buying starts with smart sourcing
In a perfect world, every kitchen would use only the best-looking, top-grade produce. But that’s not the commercial reality for most food businesses.
At Virgona, we work with you to find the right produce at the right price — balancing flavour, cost, prep time and presentation.
Sometimes, chasing the cheapest option becomes a false economy. Once you’ve trimmed, peeled or binned poor-quality stock, the labour cost can outweigh the savings. That’s where we help you strike the balance.
There’s often a sweet spot: visually imperfect seconds — like twisted cucumbers, smaller avocados or off-size capsicums — that taste just as good, sometimes even better.
If you’re roasting, blending, smashing or slicing, no one knows the difference — but your margins will.
Navigating seasonal produce can be tricky, but Virgona is here to help.
Our expert team can guide you on the best fruits and vegetables to buy year-round, helping you save money and keep your menu fresh.
Whether you're a fine dining chef, pumping out pub classics, slinging sandwiches or a nutritional dietitian in healthcare, choosing seasonal Australian produce — and better yet, Victorian-grown fruit and vegetables — means better flavour, better pricing, and better outcomes for your kitchen and your clientele.
Peak-season produce delivers superior taste, longer shelf life, and more nutritional value — while also reducing food miles and supporting local growers.
We created this comprehensive guide to help everyone in the food industry make better more informed decisions when planning menus.
Planning a menu and need a more in-depth view of availability? Take a look at our in-depth produce calendars below