Despite a dry and cool growing season which delayed harvest across many horticultural categories, chestnut growers are reporting strong early quality and steady supply as the season gathers momentum.
Easter traditionally marks the first demand peak for chestnuts, and distributors are now seeing increased quantities as harvest activity ramps up in key growing regions.
“The season is looking really promising,” northeast Victorian grower Stefano Antonello says.
“While the dry, cool weather delayed harvest, nut quality is looking good and we worked hard to ensure chestnuts were ready to be roasted during the Easter long weekend,” he says.
Approximately 75 per cent of Australia’s chestnut crop is grown in northeast Victoria, centred around Beechworth, Stanley, Bright and Myrtleford.
The region’s altitude and cool winters continues to underpin consistent supply to Melbourne, Sydney and interstate markets.
The remaining crops are grown in key production areas including Batlow, Orange, Tenterfield, and the Southern Tablelands in NSW, the Adelaide hills, southwest Western Australia and northern Tasmania.
Chestnuts are harvested once they fall naturally from the tree, making post-harvest handing critical throughout the season.
To retain freshness and minimise moisture loss, nuts must be cooled quickly and kept refrigerated throughout the supply chain.
Unlike traditional dry nuts, chestnuts are considered a fresh product.
Maintaining an unbroken cold chain from orchard through to retail is essential for protecting quality, shelf life and consumer confidence.
“With early quality looking strong and volumes building, the focus is on good management throughout the supply chain to make sure chestnuts arrive in market in peak condition,” Chestnuts Australia president Brian Casey says.
“If we get the handling right from the orchard to the retailer, we should be set up for a successful season”.
As the weather cools, it is the perfect time to rediscover the sweet, nutty flavours of this classic autumn produce.
Chestnuts offer a simple seasonal ritual of gathering with family or friends to roast fresh Australian chestnuts.
Long valued in many food cultures, chestnuts hold a particularly strong place in Italian communities, where they are closely tied to family cooking, shared meals and local celebration.
Beyond tradition, chestnuts are also a great addition to everyday cooking.
Naturally low in fat and highly versatile, they are increasingly being used as a plant-based alternative in a wide range of dishes.
Chestnuts can also be easily roasted in the oven or air fryer making them more convenient and accessible than ever for home cooks.
When selecting chestnuts, look for a glossy, brown shell which feels firm and heavy for its size.
The firmer the chestnut feel, the fresher it will be.
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