On a cool, grey morning, the brick-hemmed hangout of Pearl Cafe will warm local bellies with breakfast dishes like fermented oat porridge with chia seeds, chewy rhubarb and local honey, and new-season pears with poached quince, rapadura almonds and Barambah Organics yoghurt. New dinner options meander from warm autumnal greens with housemade chestnut butter to Alstonville Farm confit chicken with Jerusalem artichoke, quince and opal basil.

A dash across town to West End sees Mondo Organics chefs Paul Horne and Rose Newberry dishing up an autumn menu full of delights like spelt linguine with slow-cooked cuttlefish, almond pangrattato and herb oil, and free-range pork loin with butternut, leek, broccolini and roasted autumn fruits.

Up at The Barracks, Peasant is wooing palates through March with creations such as seasonal skewered vegetables with couscous and harissa yoghurt sauce, as well as sumptuous roasts with a Spanish twist on Sundays.

A stumble down Caxton Street will lead you to gastropub Statler & Waldorf, which is plating up cold-weather favourites like charcoal pepper and zucchini burgers, and moreish Victorian calamari fries.

Meanwhile, Newstead’s Hatch & Co. has dreamt up autumn-inspired delights such as orecchiette pasta with broccoli leaves, garlic chips and dots of ricotta, as well as sweet desserts like strawberry shortcake with vanilla bean ice-cream and meringue. The Gasworks favourite has also launched a new takeaway menu for those refusing to take off the ugg boots and venture outside.

In the city, Pourboy Espresso has launched its new autumn menu, which is studded with indulgent dishes like the breakfast jamon burger with spicy tomato relish and smashed avocado, and the Cheesy Peasy sourdough piled with fior di latte, baby peas, mint and basil. The Wharf Street espresso bar also released its own line of housemade coldpress this month.

A little further south, Newrybar’s famed Harvest Cafe has foraged for the best seasonal produce and whipped up warming feasts like a couple of scrumptious crumpets with whisky orange glaze, as well as housemade whole milk yoghurt with rye and seasonal fruit.

But if the cooler weather has driven you inside to the comfort of your own kitchen, find inspiration in the bounty of fresh local produce available in Brisbane and whip up your own seasonal feast.