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Alison's Lemon Curd is a sure fire winner with everyone - visitors to our cellar door and Hobart shop can't get enough of this and I'm beginning to wonder if Alison ever regrets dropping us in a jar - because we can't stop talking about how good it is! The perfect amount of sweet, sour and rich makes this the perfect curd to layer your cakes, spread on your crumpets or fill your biscuits.
Hania who works at our Cellar Door first introduced us to this quince paste hand-made by a friend of hers, Chris. It’s a lovely paste which perfectly matches our cheeses, Chris added extra spice from the Tasmanian native pepperberry for a punch of flavour at the end. We’ve been stocking this in our cellar door locations for a few months now and the reaction we get from happy customers has been great!
Peanut butter is my weakness. I love it. So how happy do you think I am now that we can get locally made peanut butter? And it's really good! Freshly roasted and ground in Tunbridge, this is slightly chunky but not too chunky. If, like me, you don't mind a bit of peanut butter on....well, anything really, then join me in rejoicing about this one from the Olde Spikey Bridge company.
Wellington Apiary have brought back their Prickly Box honey after almost a year or no stocks! This is one of the best tasting honey's around, sweet and caramel like - it will become your favourite too. We paired this up with their Clover variety - this is the honey that Evan used to make our 1st anniversary beer. No pantry is complete without some great tasmanian raw honey!
It is a real treat to be able to offer you these olives, we get enough to be able to offer them so rarely! They are grown about five hundred meters behind the cheesery by Owen and Dianne Carrington-Smith who painstakingly pick them by hand and pickle the fruit from each tree separately. They are steadfast in their dedication to preserving olives by natural, slow fermentation, where most mass-produced olives are preserved using chemicals to speed up the process. They are truly some of the best olives we have eaten anywhere in the world.
Ann Kile is our chief jam and preserve maker. She grew up just across the channel at the family cherry farm in Woodbridge, where her kitchen now is. Ann has made us a batch of her raspberry syrup using the last of the summer raspberries. Just add sparkling water, or perfect with the Navy Strength Gin for a fancy G and T.
This is the first salt to be harvested in Tasmania in over 160 years. And it's been worth the wait. The seas around Tasmania are some of the cleanest and nutrient rich waters in the world and it's this unique combination which gives these salt flakes their incredible depth of flavour. The process is simple - evaporated sea water - leaving just the flaky crystals of salt with the only byproduct being fresh water. If, like me, you love good salt, you have to give this one a go.
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