Every year we make Stollen in our woodfired oven and every year I get a surprise by just how good it is. I absolutely love it... and so do you it seems, because every year we sell out. Vik and the team have been hard at work perfecting the recipe (we have done a lot of quality control testing) so if you thought our wood-fired stollen could not get any better then WAIT till you try this one. It's rich in spice, dense with marzipan, almonds, fruit and peel. We are really proud of this woodfired stollen and hope you enjoy it as much as we have! Slice it thinly and serve with coffee or lightly toast it and smother it with butter for a mid afternoon treat. Let me give you a tip... get in quick!

Most people know of the CWA – It's one of the highest brand recognitions in the country, but do you really know what they do?…beyond baking scones! Well the association is made up of old and young, retired, working or studying, living in the city or country areas. Some are knitters, sewers, quilters, scrapbookers and weavers. Most are bloody good bakers and this year Johanna Warren and her team have been busy cooking up a storm for us to share with you. This Classic pudding is spot on if you ask me. 10/10, but you be the judge. This pudding is enough for 3-4 people.

We reckon our wood-fired Granola is pretty special, and you guys love it too judging by how popular it is. At this time of year we like to make a seasonal variation for you. Sweetly spiced and loaded with roasted nuts, this is a perfect breakfast with some milk and a dollop of good natural yoghurt. Maybe with a glass of sparkling on the side for the festive season...

Beautiful handmade traditional Austrian Christmas biscuits, baked in our wood-fired oven. Not too sweet and full of almond meal and vanilla these are perfect to have on hand this Christmas.

I have been banging on about how good these olives are for ages... and finally they are started to be recognised for how excellent they are. These are grown just over the fence behind us on Bruny Island and are some of the best olives produced anywhere in Australia. Owen and Dianne Carrington Smith painstakingly pick them by hand, brine the fruit from each tree separately and are steadfast in their dedication to preserving olives by natural, slow fermentation. The result speaks for itself. The variety that we are sending you this Christmas are called Paragon which are a green/black olive - this batch has just won a silver medal at the International Australian Olives Awards where the judges comment was “Delicious and morish. Ate the whole bowl!”

We would get complaint letters if we stopped making our Spiced Cherries. They are also one of our most popular products in Cellar Door. They are made from Bruny Island cherries and pickled in a sweet, spiced pinot noir vinegar. The trick is to age them – these have been laid down for a few months and are really hitting their straps right now. If you have not tried them before, you are in for a treat. Serve them with any of our cheeses for a beautiful accompaniment.

Beautiful handmade chocolates made by our friends at Coal River Farm, in southern Tasmania. These exquisite handmade chocolates showcase the flavours of their farm where they grow all their own herbs, berries and stonefruit. Box of 16 chocolate truffles. Contains: milk, wheat, soy, tree nuts, sesame, peanuts.

Beautiful handmade chocolates made by our friends at Coal River Farm, in southern Tasmania. These exquisite handmade chocolates showcase the flavours of their farm where they grow all their own herbs, berries and stone fruit. Box of 8 chocolate truffles. Contains: milk, wheat, soy, tree nuts, sesame, peanuts.

We have been working on these for some time now but I was determined to get them right for Christmas. Of all of our Cheese Accompaniments, this just might be our best. Figs have that wonderful ability to be both savoury and sweet at the same time - we take moist, dried Australian figs and poach them in a dark liquor made from Madeira, brown sugar and spices. The result is something that is truly beautiful - serve with cheeses or top some good vanilla ice cream with a couple of them for a quick, but special, dessert.

It's not new news to life long Cheese Clubbers, that I am slightly obsessed with marmalade! This one is a winner, a generous slug of booze to spice it up a bit! The perfect balance between bitter and sweet and the texture is not too fine, not too chunky.

Local nuts, rubbed with Bruny Island honey and tossed with spicy harissa before being roasted in our Wood-fired Oven on Bruny Island by our bakery team. These are an all-round staff favourite at the moment - a great accompaniment our beers if you ask me! Perfect to have on hand for when friends or family drop in for Christmas drinks.

What better snack to have on hand this Christmas than our delicious spiced beer nuts? Australian peanuts are rubbed with spices and Tasman Sea Salt before being roasted in our wood fired oven. Delicious with one of our cold beers and a couple of mates.

Hania who works at our Cellar Door first introduced us to this quince paste hand-made by a friend of her's 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 just love this quince around the festive season as it really pairs well with everything from cheese to meats and Christmas baked goods.

One of our signature cheese accompaniments, these are Tasmanian grown peaches, spiced and they make a really great accompaniment to cheese, we think they're great with the funky washed rind cheeses.

I had heard about these well before I tasted them. Made for us by the very talented Alison Hookey in Middleton, these plump little blueberries are swelled with sweet, spicy liquor, and are totally addictive.

Beautiful handmade chocolates lopgs, made by our friends at Coal River Farm, in southern Tasmania in conjunction with Helleyer's Road Distillery. These exquisite handmade chocolates showcase one of the best chocolate makers and one of the best whisky makers in Tasmania. Box of 4 chocolate logs, beautifully presented.

Robin and Antonia O’Brien's bees make this honey with nectar gathered from Hobart's botanically diverse parks and gardens, creating a delicious combination of flavours from introduced flora such as citrus and lavender, as well as native plants such as eucalypts. This is an ideal breakfast honey, great on toast or muesli, while also having enough complexity to serve on a cheese platter. Wellington Apiary was started on the principles of producing honey that reflects the flora of Hobart and surrounding vegetation. This philosophy has continued with all varieties of honey production. Wellington Apiary honey is not heated at any stage of extraction or bottling, ensuring all the natural goodness remains. This honey is organically produced, cold extracted and coarse filtered, allowing all the pollen, flavours and aromas to be retained – resulting in pure raw Tasmanian Honey, just as the bees made it.

I am really happy to be able to showcase what I think is one of the best smoked salmons made in Tasmania. It comes from Huon Aquaculture, a local producer who shares a similar philosophy to Bruny Island Cheese Co – “don’t try to be the biggest, just try and be the best”. It was started in 1988 by Frances and Peter Bender who were looking for a way to diversify from their cattle and sheep farm at Hideaway Bay at the mouth of the Huon River, on the other side of the Channel to Bruny Island. Well, be careful what you wish for because since then they have become leaders in their industry and are considered to be not only the best but also the most innovative and sustainable salmon producers in the world. Huon Aquaculture are strong environmental managers, elevating them above the rest of their industry. Their flagship product is this, the Whiskey Cured Cold Smoked Salmon, which is cured with Lark’s whisky – it is REALLY good and I really hope you can find a reason to try it this Christmas.

Great to have on hand for Christmas drinks, this home made dukkah is a blend of loads of different spices and sesame seeds, including lemon myrtle, and is toasted in our wood-fired oven to intensify its flavour. Great when mixed with fresh breadcumbs and fresh herbs as a stuffing for your roast turkey or chicken.

We reckon this is one of the great, lesser known products of Tasmania. These beautiful baby salmon are farmed inland, just west of Deloraine, in the north west of Tasmania. Because their fish are grown completely onshore rather than being penned off the coast, 41º South avoids the environmental impacts that some other salmon farms are notorious for. The reticulated freshwater ponds that the fish are raised in feed an artificial wetland, home to a thriving ecosystem of native fauna and flora, that filters the water naturally before it continues downstream. The fish are paler than ocean-raised adult fish and the flesh is finer and moister. They are brine cured using sugar, salt and a blend of herbs and spiced before being hot smoked on the property using a traditional recipe of herbs and spices adapted from the farmers' Germanic ancestors. It's smoky, flaky flesh is wonderful through pasta with capers, lemon, olive oil and chilli, or as a side to softly scrambled eggs.

What could possible make a sweeter gift than a hard carved spoon made from Tasmanian Blackwood? Michelle & David Rauenbusch are the couple behind Phoenix Creations in Cygnet. David hand carved a pot spoon for Michelle to make up for an argument they’d had earlier that day - hence calling them soul spoons! They are all carved by hand out of reclaimed bits of timber (blackwood in this case) - all one of a kind pieces and perfect for the person in your life that has everything.

This book is everything I know about cheese written down! Before settling on Bruny Island, I spent years working around the world as a cheesemaker, cheesemonger, judge and educator. In 'Milk. Made.' I share my experiences of making, serving and storing cheese at home, as well as give you more than 70 of my favourite recipes that celebrate cheese in its myriad glorious forms. Accompanied by my mate and acclaimed photographer Alan Benson, we visited internationally-renowned cheesemakers in Australia, France, the UK, Switzerland and the US. At a time when real cheese everywhere is under pressure from industrialised agriculture, I hope that 'Milk.Made.' becomes your definitive guide for making wise choices about the cheese you buy and eat. I hope that it also takes you on a journey that celebrates the centuries-old traditions of cheesemaking and reveals how they are being applied in new ways today. I really hope you love it.

This is our newest jam... Summer Berry Jam is slow cooked in small batches to retain the natural flavour, colour and texture of Tasmanian berries. You can actually see the fresh locally grown fruit when spread thickly on freshly baked sourdough, toast or hot croissants. We think we have made the perfect summer jam for you.

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.

Got a crowd about to descend for dinner? No problem if you have a couple of these on hand. Our Sicilian mate Matt Rao has made a fantastic Lasagne from our a blend of our cheeses layered with a rich red tomato sauce. This is the bees knees and such an easy meal to have on hand. Will easily serve two as a main course, or four if you add salad and garlic bread.

Tasmanian Shortbread made for us by the team at Range Tasmania, this really is a treat! It's a Scottish family recipe (that we've been told is top secret!) passed down through generations, made with Tasmanian butter and flour - and they are delicious! The shortbread is all made by hand in small batches, and is crying out to be matched with a good strong cuppa.

Shima have been growing pure Japanese Wasabi on the Northwest coast of Tasmania for around 13 years and they have developed this dried pure wasabi powder for home use, the only 100% pure wasabi product produced in Australia!

Delightful star shaped ginger and spice biscuits made by Vik in our wood-fired bakery - a perfect gift or to have on hand for when friends and family drop in for Chrissie drinks.

Our beef mince includes trimmings from prime cuts, some secondary cuts like topside, chuck, shoulder and a little fat. Mince is magic, there is no other meat like it for being both so versatile and so great to use seasonally with a myriad of great flavour profiles from all over the world. Your imagination is the only thing stopping you!

Perfect for heading into winter these packs of diced beef are just what you need for slow cooking, think stews, curries and pies!

This cut is definitely the steak-lovers steak! It's packed full of flavour. It has a very unfair reputation for being tough - you need to cook it quickly to medium rare and give it plenty of time to rest, you will be rewarded with the most delicious, juicy steak! Two steaks per pack.

Osso Bucco, as Elizabeth David tartly observes, means "bones with holes" – which is probably why it is never translated on menus! This part of the animal, the hind shank, produces a ring of meat from the shin that is deliciously tender and sweet, more so than any of the other cuts from the entire animal. It's a hard working muscle, which means it will need a long, slow cooking process. There is an ample portion of meat that surrounds a flat portion of the bone, which has succulent, rich marrow in the centre. I think the classic yellow saffron risotto is the best accompaniment to a slow cooked Osso Bucco. Perfect as we come into Winter. Two portions per pack.

Our pigs are fed a diet that includes the whey from cheese making and the leftover grain from beer making, so is very connected to what we do! This is an old family recipe and has lots of white pepper and sage.... They are really versatile, we love them in pasta at our place, but they are just as good with a well made potato salad.. - slice it and crisp it up in a pan - delicious!

Our mate Matt Rao has islands running through his veins - firstly Sicily and then Bruny Island (where he ran a pizza restaurant for years). More recently he has found religion in the form of a converted church where he produces beautiful handmade pastas, gnocchi and traditional Italian fare. Matt has been making us meatballs for the past few months from the beef we grow on our organic dairy farm in Glen Huon. Four big, juicy meatballs in a thick, rich tomato sauce. Perfect with the gnocchi in this Offer or on their own with some crusty bread and a fresh salad. Pack of 6 big meatballs.

Our Sicilian mate Matt Rao has made a fantastic Lasagne from our organically farmed, rare breed beef and used our Saint in the béchamel sauce and George and C2 in the cheese sauce in top. Just incase one in your dinner box isn't enough! Will easily serve two as a main course, or four if you add salad and garlic bread.

It stands for One Day Old and that is exactly what it is. Great crumbled through hot pasta, melted on pizza or as an antipasto.

This cheese celebrates two of Italy’s most ancient of gastronomic cornerstones – cheese and cured pork. It is a simple fresh cheese wrapped in locally made Prosciutto. After baking in a hot oven for 15 minutes, serve with some good bread, a simple salad and a glass of wine. Really, when you think about it, could there be anything better than hot, crispy prosciutto and gooey, melted cheese? No, there couldn't.

Made in a small log shaped form to hasten the maturation, this is a variation on our Saint which is rolled in ash before allowing the light white-mould bloom to develop on the rind. A really special cheese that looks great on any cheese plate.

In the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind – not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour gets more pungent.

1792 - It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method – its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma. Great with cider, ale or a meaty pinot.

OEN (from the word oenology) is a true labour of love - a washed-rind, cow’s milk cheese, washed in Pinot Noir before being wrapped in vine leaves to be carefully matured. The vine leaves protect the cheese and create a moist surface which encourages the flavour development. When mature, OEN’s rind becomes pungent and the texture becomes soft and fudgey.

Not all that tricky in terms of cheese making, this is our hard cheese that gets all its flavour from its natural rind. Tom is savoury and moreish. He like being rubbed.

milk: cow type: Semi-hard, natural rind. George is a semi-hard cheese that we age for 5 months until the curd is super-savoury but still pretty moist. I am loving this new cheese for its deeply satisfying flavour and texture - it is definitely one for hard cheese lovers

The first Raw Milk cheese made in Australia. This is a cooked curd cheese. Sweet, savoury, intense. Raw milk C2 has incredible depth and length. We are very proud of this one.

We would get complaint letters if we stopped making our Spiced Cherries. They are also one of our most popular products in Cellar Door. They are made from Bruny Island cherries and pickled in a sweet, spiced pinot noir vinegar. The trick is to age them – these have been laid down for a few months and are really hitting their straps right now. If you have not tried them before, you are in for a treat. Serve them with any of our cheeses for a beautiful accompaniment.

One of our signature cheese accompaniments, these are Tasmanian grown peaches, spiced and they make a really great accompaniment to cheese, we think they're great with the funky washed rind cheeses.

I had heard about these well before I tasted them. Made for us by the very talented Alison Hookey in Middleton, these plump little blueberries are swelled with sweet, spicy liquor, and are totally addictive.

We have been working on these for some time now but I was determined to get them right for Christmas. Of all of our Cheese Accompaniments, this just might be our best. Figs have that wonderful ability to be both savoury and sweet at the same time - we take moist, dried Australian figs and poach them in a dark liquor made from Madeira, brown sugar and spices. The result is something that is truly beautiful - serve with cheeses or top some good vanilla ice cream with a couple of them for a quick, but special, dessert.

This is a delicious by-product of Bill McHenry's Sloe Gin production - made these foraged Sloe berries are picked from local hedgerows that grow mostly in the north of the state and were planted by early European settlers to Tasmania. The sloes are steeped in gin for 12 months as part of the process of creating Bill's beautiful Sloe Gin - the result is arguably one the best fruit paste I've ever tasted, not too sweet so it compliments most full flavoured cheeses.

Hania who works at our Cellar Door first introduced us to this quince paste hand-made by a friend of her's 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 just love this quince around the festive season as it really pairs well with everything from cheese to meats and Christmas baked goods.

We've been looking for a great Lavosh to offer you guys as part of a cheese club for sometime now and this collaboration between Tasman Sea Salt and a local deli in Hobart has provided us with the solution! This is pretty great, all you want in a cheese cracker with just enough of a sprinking of Tasmanian Sea Salt!

We reckon this is one of the great, lesser known products of Tasmania. These beautiful baby salmon are farmed inland, just west of Deloraine, in the north west of Tasmania. Because their fish are grown completely onshore rather than being penned off the coast, 41º South avoids the environmental impacts that some other salmon farms are notorious for. The reticulated freshwater ponds that the fish are raised in feed an artificial wetland, home to a thriving ecosystem of native fauna and flora, that filters the water naturally before it continues downstream. The fish are paler than ocean-raised adult fish and the flesh is finer and moister. They are brine cured using sugar, salt and a blend of herbs and spiced before being hot smoked on the property using a traditional recipe of herbs and spices adapted from the farmers' Germanic ancestors. It's smoky, flaky flesh is wonderful through pasta with capers, lemon, olive oil and chilli, or as a side to softly scrambled eggs.

This butter is more than a little bit delicious! Melt a slice on a juicy steak straight from the grill, fry a pan full of mushrooms in it, or stir through scrambled eggs - heaven!

I am a frustrated butter maker. I love butter and I want to make it and, hand on my heart, I hearby promise you that one day we will be able to offer you our own butter. Until then though, let me tell you about Meander Valley Dairy's butter. This butter is richly flavoured but super clean on the tongue, it starts with a smack of salt and finishes with a creaminess that lingers forever. Great just on bread by itself but it will also lift any dish you add it to.

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.

You should all be familiar with the Woodbridge Smokehouse by now, they produce some of the best cold smoked ocean trout and salmon in Australia. Their hand sliced Ocean trout is such a beautiful product, lovely matched with some great Olive Oil on your platter!

There is no doubt in my mind that Woodbridge Smokehouse is making some of the finest smoked salmon in Australia. They are a comparitively small operation but still procure their fresh fish from Huon Aquaculture (fir my money, the best growers in Tas). They differ from other smoked salmon makers in Tasmanian in both their cure and their smoking technique. Woodbridge Smokehouse select only fish from farms along the west coast of Tasmania, cure them using a sugar/salt cure before they cold smoke them at their smokehouse on Woodbridge Hill overlooking Bruny Island. The smoke comes from a combination of applewood and old oak port barrels and lends a sweetness to the fish. Completely hand sliced, allow yourself this little luxury.

2 year ferment of beetroot and hakurei turnips finished with cumin and nigella. Sour, earthy + fragrant. Great on sandwiches, as a dip, or to finish off braises or soups.

Douchi - 3 year spicy blackbean condiment. Sichuan’s version of a miso. Complex and layered. Great made in to dressings, stir fry’s, mixed through soured cream or use it as a mustard.

This olive oil comes from an organic grove on Flinders Island. This has got to be one of the hardest places in the country to grow olives as it is right in the path of the Roaring 40's. The grove is tucked behind the sand dunes of Killiecrankie Bay on the north of the island. The result is an oil that is complex, rich and fruity with a hint of pepper. The oil is a blend of frantoio, picual, picholine and barnea - the actual makeup changes year to year. This oil was just named Best Boutique Extra Virgin Olive Oil of Show at the Australian International Olive Awards. We are very lucky to be able to bring you some of this wonderful oil.

This cold pressed oil comes from a grove owned by Marco and Vicki Linardi located on the South Arm peninsular in Southern Tasmanian and has a beautiful outlook over the coastline. The climate here is so similar to the mediterranean climate and is well known for producing some of the best cold pressed olive oils in Tasmania, this olive grove was planted late last century and is thriving! This edition is made exclusively from MANZANILLO fruit and has a robust peppery palate and is highly aromatic. An exciting fruity oil that settles to a sweet smoothness in the mouth. Great for dressing vegetables and salads.

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 by-product being fresh water. If, like me, you love good salt, you have to give this one a go.

It's pretty amazing to think that everything in these tubes comes from Tassie! We are so lucky to have such great producers that show off what is grown in our state. **Wakame Seaweed** Like a dip in the Ocean. Not my words but so true the wakame is farmed from the waters not far from Tasman Salt. Total umami bomb. **Pepper Berry** The colour is incredible and flavour has a really nice depth making it great in sweet baked goods like chocolate brownie (trust me on this)

My Swiss fiends, Hans and Esther, who started Tongola where they used to make the BEST goat's cheese in Tasmania, have now turned their energies to making this lovely cider vinegar in the Huon Valley. I could go on about the health benefits of cider vinegar, but I won't bore you (except to say I am a believer and religiously have a spoonful every morning). Instead, let's talk about how delicious cider vinegar is. This is the bomb! Great flavour, not too acidic and with a delicious fruitiness, it is great splashed on salad or try a few drops on grilled fish or chicken.... it really does elevate the flavour of everything you use it in!

Annie is one of the stalwarts in the local artisan scene and has been growing, picking and processing elder flowers for the past decade. The elder tree is steeped in folklore, history and superstition. The Druids thought of it as the tree of superstition, the White Goddess, who guarded the door to the underworld. The wood of Christ’s cross was said to have been made from the elder. The Anglo-Saxons thought that elders represented both good and evil – if you cut an elder down, a witch would manifest in its place, yet you'd also find them planted near wells and at the door of newly weds to keep witches at bay. If you fell asleep under the heavy scent of an elder in full bloom, you would be carried off to the world of the fairies and be protected from snakes and evil spirits. Elder flower has a unique and delicate flavour with nuances of a sparkling wine, a mild ginger beer, lychees, lemons and cider. This concentrate is great as a mixer, as a long cold drink, or at the time of year, served hot with a slice of lemon.

I never really liked Pickled Walnuts before I came to live here. But since moving to Tassie I have fallen in love with them. I think I must have had them when I was a kid and remember them as just tasting like vinegar. Horrible. These are totally different - deeply spiced and wonderfully savoury, they make a great accompaniment to cheese. These walnuts are grown in the Coal Valley east of Hobart and are picked while the nut is still green, but before the hard shell has formed. Slice them thinly and serve with strongly flavoured cheeses for an interesting accompaniment.

Everyone LOVES our lemon curd - so much so that I'm beginning to wonder if its creator, Alison, ever regrets dropping us in a jar! It is the perfect balance of sweet, sour and rich that makes this lemon curd ideal to layer your cakes, spread on your crumpets, or fill your biscuits.

You guys seem to be as obsessed with raspberry jam as we are … It is a staple in our house, so we started making it occasionally and when we did you went nuts for it. Now it has a permanent place in our range. Tasmanian summer on a spoon, delicious any time of the year, especially on Huon Valley Crumpets!

It's not new news to life long Cheese Clubbers, that I am slightly obsessed with marmalade! This one is a winner, a generous slug of booze to spice it up a bit! The perfect balance between bitter and sweet and the texture is not too fine, not too chunky.

This is our newest jam... Summer Berry Jam is slow cooked in small batches to retain the natural flavour, colour and texture of Tasmanian berries. You can actually see the fresh locally grown fruit when spread thickly on freshly baked sourdough, toast or hot croissants. We think we have made the perfect summer jam for you.

Rich, aromatic, unctuous tomato relish of Indian origin - we kind of use the traditional recipe passed down and changed slightly as it has move through the family, mine (this recipe) is not as spicy or hot as other kasundi but there is still loads of flavour there which will complement you food rather than dominate it. I don't even know where to start as to it's use's ... in our home we use it just about on anything where you would normally reach for a tomato relish or sauce.

Caz's pickling recipe is simple and delicious - locally grown beetroot and onions, with those big earthy flavours making a great accompaniment to a cheese and charcuterie platter. Try our sausages with a big dollop of this pickle.

We are always on the hunt for good accompaniments to go with our cheese and this is a beauty! Nothing says “Ploughmans” more than a pickled onion and this relish takes it to another level. Sweet, spicy, tangy and tart, this relish is awesome with full flavoured hard cheeses like Tom and it makes THE BEST accompaniment to a cheese toastie!

This is one of my all time favourite pickles. I love it with everything, especially hard cheese and in toasties for the kids! Great with cold cuts too.

This is the BEST! Rich, sweet tomato sauce made to Nick's Grandfather's recipe. Perfect for your sausage sandwiches, Cornish pasties or cheese toasties.

This dark and mysterious condiment has been a brilliant addition to our range It is wonderful with cold meats and game but it also works as a terrific cheese accompaniment (try it with one of our washed rinds and you will see what I mean). Huon Valley cherries are slowly cooked with spices and vinegar until they form a rich and traditional mostarda.

This one packs a bit of a punch. Local Tasmanian wasabi is dried and ground before being stirred through a fine yellow mustard. Perfect for red meats and game.

Homemade pub style mustard to use on everything. This little fella has been made with a little of our Farm Ale and a lot of love, it has depth of flavour and just a little heat, perfect for ham, to rub on a lamb and roast, and heaven with rare roast beef! This your new everyday mustard.

Lovely, flavoursome and the perfect balance between heat and sweet. This is a great all-rounder mustard for those who are looking for good flavour without much heat.

My grandfather is responsible for my love of mustard. As a young boy he used to measure my manliness by testing my tolerance to his homemade pub mustard. He had it with everything – but the thing that sticks in my mind are his ham and mustard sandwiches made with door stops of soft white bread. This is a tribute to him as I reckon it would have brought a small tear even to his eye. There is a bit of heat from the finely ground yellow mustard but the real punch comes afterwards from the piquant Tasmanian Pepper Berries that flavour it.

Whenever we release some of our farm-raised beef, we immediately get asked for our Horseradish Mustard - they are the perfect partners. Over the past few years I have become something of a mustard snob – this has much to do with my mate Ross who used to make me some amazing mustard before he moved interstate. This mustard has the nasal-clearing qualities of horseradish with the complex flavour of yellow mustard. Great with just about all red meats and sausages…this is a must add (sorry).

Session red ale 2.8% a/v Lighthouse Ale is named after the famous Cape Bruny Lighthouse, which has stood on the edge of the wild Southern Ocean since 1838. Chewy, biscuity malt flavours are balanced by firm bitterness, while late kettle additions of three Tasmanian aromatic hop varieties – Galaxy, Willamette and Cascade - deliver subtle fruity and floral notes. Lighthouse Ale goes well with Tom.

Tasmanian pale ale 4.8% a/v Farm Ale is a unique pale ale made with barley, wheat, oats and hops from Tasmanian farms. Our flagship session ale is hazy golden, with a smooth bitterness and fruity hop aroma balanced by earthy cereal sweetness. Farm Ale pairs particularly well with pungent washed rind cheeses, such as our 1792.

5.4% a/v Honey Pale Ale is made in collaboration with Bruny Island’s only pub, the inimitable Hotel Bruny at Alonnah. Honey Pale Ale features 100 per cent Tasmanian grown and malted barley, as well as raw barley and wheat grown just up the road from the brewery on Bruny Island. Bruny Island seasonal honey lends the beer a delicate, floral aroma and a dry, crisp finish. Tasmanian grown Galaxy and Cascade hops deliver big fruity flavours with only a touch of bitterness. It’s a great beer for summer drinking, but you’ll have to visit Bruny to enjoy the recommended pairing with this one – Hotel Bruny’s classic chicken parma.

Raw wheat IPA 6.6% a/v Cloudy Bay IPA is a hazy India Pale Ale (IPA) with deeply Tasmanian roots, made entirely with locally grown and malted barley, Bruny Island red wheat and Bushy Park hops. Large additions of hops to the fermenting beer deliver big juicy flavours. Cloudy Bay IPA goes well with our Raw Milk C2.

Dark pale ale 5.5% a/v Oxymoron is our signature dark ale – or is it a pale ale disguised as a dark? Does it matter if you drink it with your eyes closed? Either way, Oxymoron straddles the gulf between pale and dark and is every bit as intriguing as it sounds, with spicy rye notes meeting pungent, fruit-driven hop aromas. Oxymoron goes well with our harder cheeses, including Tom and George.

Dark ale 5.5% a/v Our limited release dark ale ‘Bruny Black’ is an easy drinking companion for winter weather, warm fires and hearty meals. Pouring a reddish-tinged black, this beer offers ample malt-driven flavours of freshly roasted coffee, toffee, and toast intertwined with citrus, spice, and plum notes from Tasmanian-grown Cascade and Ella hops. A robust bitterness emerges late, lingering along with a drying note of roasted barley, making for a complex, yet superbly quaffable drink.

Milk stout made with whey 5.8% a/v Whey Stout is a roasty milk stout enriched with lactose from our very own organic cow’s milk whey left over after cheese making. Our brewer’s yeast cannot digest the lactose sugar, meaning that it stays behind in the beer and enhances the sweetness and texture. Whey Stout goes well with Saint.

Our mixed pale eight pack is perfect for lovers of thirst-quenching yet flavoursome beers on the paler end of the spectrum. You (or the lucky recipient) will be getting two each of Farm Ale, Cloudy Bay IPA, Honey Pale Ale and Lighthouse Ale. Australia-wide shipping is included in the price.

Our mixed dark case special is a celebration of big, roasty and delicious dark beers. You (or the lucky recipient) will be getting mix of Oxymoron, Whey Stout and Bruny Black. Australia-wide shipping is included in the price.

Our mixed pale case Christmas special is perfect for lovers of thirst-quenching yet flavoursome beers on the paler end of the spectrum. You (or the lucky recipient) will be getting four each of Farm Ale, Cloudy Bay IPA, Honey Pale Ale and Lighthouse Ale. For more mixed pack options, check out our 'Christmas' and 'dark' mixed eights and cases, or get in touch with us on beer@brunyislandbeer.com.au to put together a custom order. Australia-wide shipping is included in the price and will usually take between five and seven business days.

Our mixed dark case special is a celebration of big, roasty and delicious dark beers. You (or the lucky recipient) will be getting mix of Oxymoron, Whey Stout and Bruny Black. Australia-wide shipping is included in the price.

Session red ale 2.8% a/v Lighthouse Ale is named after the famous Cape Bruny Lighthouse, which has stood on the edge of the wild Southern Ocean since 1838. Chewy, biscuity malt flavours are balanced by firm bitterness, while late kettle additions of three Tasmanian aromatic hop varieties – Galaxy, Willamette and Cascade - deliver subtle fruity and floral notes. Lighthouse Ale goes well with Tom. Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Session red ale 2.8% a/v Lighthouse Ale is named after the famous Cape Bruny Lighthouse, which has stood on the edge of the wild Southern Ocean since 1838. Chewy, biscuity malt flavours are balanced by firm bitterness, while late kettle additions of three Tasmanian aromatic hop varieties – Galaxy, Willamette and Cascade - deliver subtle fruity and floral notes. Lighthouse Ale goes well with Tom. You can customise your case or half-case by contacting us on beer@brunyislandbeer.com.au Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Tasmanian pale ale 4.8% a/v Farm Ale is a unique pale ale made with barley, wheat, oats and hops from Tasmanian farms. Our flagship session ale is hazy golden, with a smooth bitterness and fruity hop aroma balanced by earthy cereal sweetness. Farm Ale pairs particularly well with pungent washed rind cheeses, such as our 1792. You can customise your case or half-case by contacting us on beer@brunyislandbeer.com.au Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Tasmanian pale ale 4.8% a/v Farm Ale is a unique pale ale made with barley, wheat, oats and hops from Tasmanian farms. Our flagship session ale is hazy golden, with a smooth bitterness and fruity hop aroma balanced by earthy cereal sweetness. Farm Ale pairs particularly well with pungent washed rind cheeses, such as our 1792. You can customise your case or half-case by contacting us on beer@brunyislandbeer.com.au Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

5.4% a/v Honey Pale Ale is made in collaboration with Bruny Island’s only pub, the inimitable Hotel Bruny at Alonnah. Honey Pale Ale features 100 per cent Tasmanian grown and malted barley, as well as raw barley and wheat grown just up the road from the brewery on Bruny Island. Bruny Island seasonal honey lends the beer a delicate, floral aroma and a dry, crisp finish. Tasmanian grown Galaxy and Cascade hops deliver big fruity flavours with only a touch of bitterness. Shipping will usually take between five and seven business days.

5.4% a/v Honey Pale Ale is made in collaboration with Bruny Island’s only pub, the inimitable Hotel Bruny at Alonnah. Honey Pale Ale features 100 per cent Tasmanian grown and malted barley, as well as raw barley and wheat grown just up the road from the brewery on Bruny Island. Bruny Island seasonal honey lends the beer a delicate, floral aroma and a dry, crisp finish. Tasmanian grown Galaxy and Cascade hops deliver big fruity flavours with only a touch of bitterness. Please note, shipping will usually take between five and seven business days.

Raw wheat IPA 6.6% a/v Cloudy Bay IPA is a hazy India Pale Ale (IPA) with deeply Tasmanian roots, made entirely with locally grown and malted barley, Bruny Island red wheat and Bushy Park hops. Large additions of hops to the fermenting beer deliver big juicy flavours. Cloudy Bay IPA goes well with our Raw Milk C2. You can customise your case or half-case by contacting us on beer@brunyislandbeer.com.au Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Raw wheat IPA 6.6% a/v Cloudy Bay IPA is a hazy India Pale Ale (IPA) with deeply Tasmanian roots, made entirely with locally grown and malted barley, Bruny Island red wheat and Bushy Park hops. Large additions of hops to the fermenting beer deliver big juicy flavours. Cloudy Bay IPA goes well with our Raw Milk C2. You can customise your case or half-case by contacting us on beer@brunyislandbeer.com.au Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Dark pale ale 5.5% a/v Oxymoron is our signature dark ale – or is it a pale ale disguised as a dark? Does it matter if you drink it with your eyes closed? Either way, Oxymoron straddles the gulf between pale and dark and is every bit as intriguing as it sounds, with spicy rye notes meeting pungent, fruit-driven hop aromas. Oxymoron goes well with our harder cheeses, including Tom and George Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Dark pale ale 5.5% a/v Oxymoron is our signature dark ale – or is it a pale ale disguised as a dark? Does it matter if you drink it with your eyes closed? Either way, Oxymoron straddles the gulf between pale and dark and is every bit as intriguing as it sounds, with spicy rye notes meeting pungent, fruit-driven hop aromas. Oxymoron goes well with our harder cheeses, including Tom and George. You can customise your case or half-case by contacting us on beer@brunyislandbeer.com.au Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Dark ale 5.5% a/v Our limited release dark ale ‘Bruny Black’ is an easy drinking companion for winter weather, warm fires and hearty meals. Pouring a reddish-tinged black, this beer offers ample malt-driven flavours of freshly roasted coffee, toffee, and toast intertwined with citrus, spice, and plum notes from Tasmanian-grown Cascade and Ella hops. A robust bitterness emerges late, lingering along with a drying note of roasted barley, making for a complex, yet superbly quaffable drink. You can customise your case or half-case by contacting us beer@brunyislandbeer.com.au Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Dark ale 5.5% a/v Our limited release dark ale ‘Bruny Black’ is an easy drinking companion for winter weather, warm fires and hearty meals. Pouring a reddish-tinged black, this beer offers ample malt-driven flavours of freshly roasted coffee, toffee, and toast intertwined with citrus, spice, and plum notes from Tasmanian-grown Cascade and Ella hops. A robust bitterness emerges late, lingering along with a drying note of roasted barley, making for a complex, yet superbly quaffable drink. You can customise your case or half-case by contacting us on beer@brunyislandbeer.com.au Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Milk stout made with whey 5.8% a/v Whey Stout is a roasty milk stout enriched with lactose from our very own organic cow’s milk whey left over after cheese making. Our brewer’s yeast cannot digest the lactose sugar, meaning that it stays behind in the beer and enhances the sweetness and texture. Whey Stout goes well with Saint. Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

Milk stout made with whey 5.8% a/v Whey Stout is a roasty milk stout enriched with lactose from our very own organic cow’s milk whey left over after cheese making. Our brewer’s yeast cannot digest the lactose sugar, meaning that it stays behind in the beer and enhances the sweetness and texture. Whey Stout goes well with Saint. You can customise your case or half-case by contacting us on beer@brunyislandbeer.com.au Australia-wide shipping is included in the price. Shipping will usually take between five and seven business days.

We are lucky in Tassie to have so many gin distilleries. This unmissable bottle from Taylor & Smith Distilling Co. caught my eye at Hobart's Sunday morning Farm Gate Market recently, and let me tell you, what is inside is as beautiful as the packaging! Made with love and care by Natalie Smith and Ben Taylor, this small batch gin picked up a bronze at the recent Australian Gin Awards in Sydney. Taylor & Smith is the only Tasmanian distillery using apple spirit as a base for its gin, and utilises a distinctive range of Tasmanian botanicals including pepperberry, kunzea, seaweed, and leatherwood honey. This gin needs nothing more complicated than to be served with ice and a dash of soda. When your bottle is empty (it won't take long!) you can return it to the distillery for reuse and receive a discount off your next purchase.

Superbly smooth, triple distilled wine spirit, vapour infused with ten organic botanicals and extra spice, balanced by pristine Tasmanian rainwater swept across a vast expanse of Southern Ocean from Antarctica; the coldest, driest, windiest place on earth. Transcendent flavour, glacial cut, bracing Antarctic dry gin. Made in micro batches with less than 1000 bottles produced, every fine Süd Polaire bottle is uniquely batch and bottle numbered. Süd Polaire gin is small batch distilled and bottled by hand in Tasmania. Only the purest hearts of superbly smooth, triple distilled wine spirit make this an excellent martini gin. Vapour infused with ten organic botanicals including aromatic juniper, fresh hand-cut lemon and grapefruit peel, Southern Ocean kombu, orris root, cassia bark, local mountain pepper berries and leaves.

This Moonshine is essentially a barley vodka that is so called because they make it at night in their back shed. It is much more premium than its name suggests. Taylor & Smith use only Tasmanian malted barley that then mill slowly; mash with Mt Field snowmelt; ferment with an unusual yeast - the yeast used give a much greater flavour profile to the spirit. Then double distill in our small copper pot still - which is direct fired. The resulting spirit carries through a sweetness like molasses that hints at green apple with subtle reminding wisp of floral and citrus. Dean Jackson whisky reviewer revealed that the T&S Moonshine carried lasting flavours of "rich stewed apple, cherry, honey, toffee and a good strong backbone of malty biscuity tones". Complex, easy drinking, evolving and harmonious"..... this is seriously good spirit that deserves attention.

Handcrafted by head distiller Jack Lark (son of Bill Lark, a name that is synonymous with the reinvention of the distilling industry in Tasmania and multiple global award winner for his Lark Whisky) this is the first blend, Blend No. 1, which has been handmade to highlight the depth of flavour and aromatics found in Australian ingredients. Lyn Lark, an award-winning gin distiller in her own right, worked with Jack in the development and perfecting of the recipe. Distilled out of the House of Lenna Tasmanian copper pot still, this unique gin offers a classic dry style with a careful balance of 12 hand-selected botanicals, including native Tasmanian pepperberries and a pinch of Tasmanian Sea Salt. This is undoubtedly going to become one of the top Tasmanian gins in no time at all - be one of the first to own a bottle.

The Emperor has new clothes. This is a classic Tasmanian gin, made by Lark distillery, and it's new packaging is causing quite a stir. The Lark team of mad distillers matched traditional gin botanicals with Tasmanian pepperberry to create a refined and elegant gin that is unlike any other. The pepperberry imbues Forty Spotted with a unique spiciness, giving an exceptionally rich and Tasmanian flavour. The unusual characteristics of the aromatics appear in the gin without dominating the spirit, giving it a delightful zing! This is the sort of gin you could sip over ice with a slice of lemon, or mix with a quality tonic water. Named after Tasmania's rarest bird, the 40 Spotted Pardalote which can be sighted on Bruny Island. This bottle will make a stunning gift.

It scares me a little bit how much I like gin. Few things can bring a smile to my face quicker than the first sip of a good G&T. Poltergeist is one of my favourite gin makers in Tasmania (and boy, do we have a few to choose from these days!). This is their latest limited release gin and I promise it will put a smile on your face too. This is a big, bold Navy Strength gin that skilfully combines all 12 botanicals in the proven and unique Poltergeist Gin style. The higher 57% ABV ensures the retention of essential oils resulting in the creation of this dynamic mouth-watering expression. Poltergeist Navy Strength with its earthy and robust flavour profile is perfectly suited for the art of mixology and is ideal for cocktails, as a Gin & Tonic and for gin lovers who like a bracingly strong Martini.

An artisanal Christmas Gin to celebrate the festive season. Bill McHenry and this team worked long and hard on this Festive Season Gin and where the first distillery in Australia to combine rare Frankincense, Myrrh and Gold to make this exceptional aromatic libation to celebrate the season. Perfect for your summer G&T or a sophisticated Martini... its on my wish list.

One of the newer distillers In Tasmania and quickly being recognised as one of the best. They are located in a very historic old home in Kempton i the southern midland and produce whiskies that tend towards the sweeter end of the spectrum. This limited release has been aged in small 20 litres ex-sherry s=casks and was bottles in October 2019. This is a smaller bottle, which makes it the perfect stocking filler for any whisky lover.

I can still remember the first time I tasted this. It would have been a decade ago, back when it was made by Casey Overeem in his garage. It was the best Tasmanian whisky I had ever tasted (sorry Mr. Lark). Overeem has had a bit of a complicated journey since then - it was acquired by Lark and then the parent company Australian Whisky Holding sold it back Casey's daughter Jane and her partner Mark Sawford. Now that it is back in it's original hands, it is drinking even better than before. And we are so fortunate to get hold of some because normally their whisky sells out to the mailing list in super quick time (their last release saw 187 bottles go in just a few hours). Their Port Cask Matured has previously been the ''highest scoring'' Australian whisky from the Malt Whisky Society of Australia and was awarded ''overall winner'' of the Australian section at the World of Whisky event in Sydney. Every time I taste this whisky I am blown away, it has incredible flavour, richness and elegance, and is a true testament to how good Tasmanian whisky can be. BE QUICK FOLKS!

The fourth release from the new, but seriously excellent, Derwent Distilling Co. Presented as a single cask expression matured in a 20L Sherry cask unlike any other. Their first vatting, a marriage of four stand-out Apera casks combined to make one Super Cask. Rich warm pantry spices, sticky fruit cake and everything you’d expect from your favourite sherry cask single malt whisky. The spirit is quintessentially Robbie’s, having done his own wash runs, spirit runs and cuts at the Redlands distillery to determine the type of spirit he wanted. Only 142 bottles filled.

From the same house that makes the incredible good Poltergeist Gin. This is the 4th release with less than 850 bottles produced. Dark fruits and Old Gold Chocolate on the nose with sweet and oily spices and coffee notes on the palate. In the words of the distiller himself, this is like a Christmas Pud in a glass! This is dram for the true enthusiast and collector of rare Tasmanian whiskies.

Tasmanian Independent Bottlers Pty Ltd was established in 2015 as Independent Bottlers of Australian and New Zealand spirits and have based their production model on Heartwood Malt Whisky, however, the aim is to produce whiskies that may have a greater range of appeal, subtle 48% as opposed to the dinosaur high mid-sixties. Whiskies produced, are matured in the Australian quarter casks (100l), the spirit being sourced from several Australian and one New Zealand distillery.The new make is purchased and selected based on its texture and flavour profile. It is then matched to a specific barrel type. This whisky is a vatting of three different sherry casks (TIB L 30, TIB RD 0032, TIB AD0040) and was bottled in June this year.

Méthode Ancestrale 100% Hand-picked Pinot Noir from the white gravel soils of the Yorktown Vineyard. Wild yeast fermentation begins in tank and completes in the bottle with no dosage. The wine is sealed while completing fermentation and will contain yeast sediment. The oldest and most fraught way to make sparkling wine. Only 675 bottles produced. Wild, complex and not for everyone. One hundred days you wait for it, Something bright, Something so good. Mark Lanegan

HADDOW + DINEEN is a collaborative winemaking project from cheesemaker, Nick Haddow, and winemaker, Jeremy Dineen with the aim to make small batches of intensely Tasmanian wines. Our grapes are sourced exclusively from a single, tiny vineyard in Yorktown, near the mouth of the Tamar River in northern Tasmania where vines grow in white quartz gravel. Our 'Private Universe' Pinot Noir is hand-picked, 50% whole bunch fermented, wild yeast, unfined and unfiltered. Low crops from silica quartz soil produce intense dark cherry and wild red fruit aromas, with spice and herb characters coming from the whole bunch fermentation. Intricate red fruit and spice flavours flourish in a rich palate with savoury finish and fine, grainy tannins. Powerful yet subtle, evocative, generous, layered and structured. “THE TOP TIER OF TASMANIAN PINOT NOIR HAS JUST INCREASED IN ITS NUMBER BY ONE.” Nick Ryan, The Australian. “ATTRACTIVE NOSE OF UMAMI, MUSHROOM, DARK CHERRIES AND CHINOTTO. IT'S CORED AND SERIOUS, LOADS OF SPICE, DARK CHERRIES AND WILD STRAWBERRIES - ALL IN CHECK. THIS IS YOUNG AND NEEDS TIME TO INTEGRATE. WILL BE SENSATIONAL.” 93 points, Nick Butler, The Real Review. “SAVOURY, UMAMI CHARACTERS LURK AMONGST THE SPICED CHERRY COMPOTE, WITH A ENTICING COLD ASH AROMA. THIS IS A DEEP AND EARTHY PINOT, WITH BRAMBLY FRUITS AND UNDERGROWTH, LIT WITH A LOVELY NATURAL ACIDITY. IT'S LAYERED AND COMPLEX, OFFERING A LABYRINTH OF FLAVOURS WITH EACH SIP. LONG AND PERSISTENT ON THE FINISH, THIS IS AN INCREDIBLE DEBUT.” Annandale Cellars

HADDOW + DINEEN is a collaborative winemaking project from cheesemaker, Nick Haddow, and winemaker, Jeremy Dineen with the aim to make small batches of intensely Tasmanian wines. Our grapes are sourced exclusively from a single, tiny vineyard in Yorktown, near the mouth of the Tamar River in northern Tasmania where vines grow in white quartz gravel. Our 'Grain of Truth' Pinot Gris is hand-picked, 100% whole bunch pressed, wild yeast, barrel fermented, unfined and unfiltered. Small crops of intensely flavoured fruit, indigenous yeast and barrel fermentation impart genuine richness and texture to this multifaceted and textural Pinot Gris. Aromas of ripe peach, subtle nuts and wild honey give hints of the lusciousness and complexity of the palate. Powerful and balanced with lingering flavours. “IT HAS A RICHNESS AND DRIVE WITHOUT THE OILINESS AND HEAT THAT CAN COME WHEN PURSUING FLAVOUR IN PINOT GRIS, AND IT IS AS GOOD AN EXAMPLE OF WHAT THE VARIETY CAN ACTUALLY DO AS I’VE SEEN FOR SOME TIME.” Nick Ryan, The Australian. “THERE IS TEXTURE AND RICHNESS TO BURN HERE, MORE AKIN TO A WINE FROM EUROPE IN THAT RESPECT BUT WITH FINE TASSIE ACIDITY DRAWING IT INTO LINE. PEAR AND PEACH FRUIT, WHITE FLORAL HINTS, GRILLED NUTS, DRIED HONEY AND EVANESCENT FLASHES OF MARZIPAN AND CRUSHED STONE. IT’S A LOVELY WINE WITH GREAT INHERENT DRINKABILITY AND FLOW ACROSS THE PALATE.” Dave Brookes, The Adelaide Review “ONE OF THE BEST GRIS' I HAVE TRIED IN A WHILE. IT'S GOT RIPE PEAR AROMAS, HINTS OF HONEYED NUTS, AND A SUBTLE MARZIPAN NOTE, OVER QUARTZ-LIKE MINERALITY. IT'S GOT WEIGHT AND DRIVE, BUT WITHOUT THE CLOYING OILINESS THAT CAN BEFALL GRIS. THE CRYSTALLINE ACIDITY IS MARVELLOUS AND CARRIES THROUGH TO THE NUTTY, COMPLEX FINISH. GREAT WINE.” Annandale Cellars

Grain of Truth, Private Universe, 100 days This trio pack of our Pinot Gris, Pinot Noir and 100 days Méthode Ancestrale. These wines have been in the bottle for a year now and are just getting better. We've had some awesome media about them, and are offering them at a great price! Don't miss out. “There is texture and richness to burn here, more akin to a wine from Europe in that respect but with fine Tassie acidity drawing it into line. Pear and peach fruit, white floral hints, grilled nuts, dried honey and evanescent flashes of marzipan and crushed stone. It’s a lovely wine with great inherent drinkability and flow across the palate.” Dave Brookes, The Adelaide Review, Oct 2019 (talking about the ‘19 Pinot Gris) “The top tier of Tasmanian Pinot Noir has just increased its number by one.” Nick Ryan, The Australian ('19 Pinot Noir).

Robin and Antonia O’Brien's bees make this honey with nectar gathered from Hobart's botanically diverse parks and gardens, creating a delicious combination of flavours from introduced flora such as citrus and lavender, as well as native plants such as eucalypts. This is an ideal breakfast honey, great on toast or muesli, while also having enough complexity to serve on a cheese platter. Wellington Apiary was started on the principles of producing honey that reflects the flora of Hobart and surrounding vegetation. This philosophy has continued with all varieties of honey production. Wellington Apiary honey is not heated at any stage of extraction or bottling, ensuring all the natural goodness remains. This honey is organically produced, cold extracted and coarse filtered, allowing all the pollen, flavours and aromas to be retained – resulting in pure raw Tasmanian Honey, just as the bees made it.

Sourced from the green fertile pastures of the Meander Valley in northern Tasmania, this clover honey (Trifolium spp) is a traditional honey and has been a popular honey variety for many decades. The honey produced is light in colour with mild citrus and vanilla flavours, setting with a soft consistency. A more traditional honey, is perfect straight from the jar with a spoon, drizzled over hot porridge or smothered over a toasted crumpet. Wellington Apiary was started on the principles of producing honey that reflects the flora of Hobart and surrounding vegetation. This philosophy has continued with all varieties of honey production. Wellington Apiary honey is not heated at any stage of extraction or bottling, ensuring all the natural goodness remains. This honey is organically produced, cold extracted and coarse filtered, allowing all the pollen, flavours and aromas to be retained – resulting in pure raw Tasmanian Honey, just as the bees made it.

This honey is ochre yellow with a spicy, distinctive taste that is uniquely Tasmanian. Quite simply, it is outstanding! Texturally luscious, cold extracted leather wood honey from Robin O'Brien at Wellington Apiaries. The Leatherwood tree is native to Tasmania, producing small, white, strongly scented flowers during late summer. Leatherwood honey is so distinctive it has been included in the Slow Food International Ark of Taste (an international society that recognises rare, endangered and culturally significant foods). Wellington Apiary was started on the principles of producing honey that reflects the flora of Hobart and surrounding vegetation. This philosophy has continued with all varieties of honey production. Wellington Apiary honey is not heated at any stage of extraction or bottling, ensuring all the natural goodness remains. This honey is organically produced, cold extracted and coarse filtered, allowing all the pollen, flavours and aromas to be retained – resulting in pure raw Tasmanian Honey, just as the bees made it.

The Leatherwood tree (Eucryphia lucida) is native to Tasmania, producing small, white, strongly scented flowers during late summer. Bees access the Leatherwood trees from apiaries on the west coast of Tasmania, deep in the World Heritage Area. They spend around six months of the year on these apiaries where they not only produce honey but remain when hibernating during winter. The slow growing Leatherwood forests were significantly damaged and reduced after the bushfires during January 2016 that engulfed the western coast of Tasmania, having a devastating impact on the Tasmanian beekeeping industry. Leatherwood honey is so distinctive it has been included in the International Ark of Taste (an international society that recognises rare, endangered and culturally significant foods). In the centre of Hobart, bees from selected hives collect nectar from the luscious and botanically diverse gardens within the city. Bees access nectar from introduced flora such as Lavender and Citrus trees as well as native gums and shrubs to make this honey, which changes slightly each season. The honey produced is deep yellow, with a floral citrus aroma that is the taste of Hobart. This is a classic honey variety which is delicious on buttered toast, drizzled over muesli, accompanying a cheese platter and a natural sweetener for tea and cooking. These two jars are wrapped together.

Stringybark is a tall Eucalyptus tree with an aromatic white flower that produces a high quality mono-floral honey. The raw, cold extracted honey has rich, complex caramel and toffee malt flavours with a slight peppery finish. This reminds me of the honey from my childhood. Amber Harvest is a family owned Tasmanian business that produces quality, organic, raw honey collected from our own hives. Like all bee keepers, they have a fascination of bees and the synergistic relationship between humans, bees and the environment that has developed over the centuries. As a small apiary, they give much care and attention to all aspects of our beekeeping; from milling non-native timber off our property to build their own beehives; caring for the bees organically without the use of antibiotics; harvesting and extracting the honey without the addition of heat; to finally crafting their delicious, jar set honey.

Blue Gum is a tall, towering eucalyptus with large, white flowers and long, elegant leaves. They grow along the banks of the Huon River at our farm and are a magnificent sight when in full bloom. This is a mildly flavoured variety - perfect for those who feel like leatherwood honey is a bit too big. Tasmanian Blue Gum honey has a sweet, buttery flavour, and is perfect for cooking and in your favourite cup of tea. Once again from the Apiarists at Amber Harvest this honey is cold extracted, raw honey. Amber Harvest is a family owned Tasmanian business that produces quality, organic, raw honey collected from our own hives. Like all bee keepers, they have a fascination of bees and the synergistic relationship between humans, bees and the environment that has developed over the centuries. As a small apiary, they give much care and attention to all aspects of our beekeeping; from milling non-native timber off our property to build their own beehives; caring for the bees organically without the use of antibiotics; harvesting and extracting the honey without the addition of heat; to finally crafting their delicious, jar set honey.

Ross Gordon is the Apiarist at Grumpy Bee - a small family owned beekeeping business specialising in the production of cold extracted, raw, unheated Tasmanian honeys, particularly Manuka and Leatherwood. Based in the Huon Valley, they have apiary sites spread through the Huon, Picton, Florentine and Styx regions of southern Tasmania. Grumpy Bee Tallow Wood honey comes from an understorey tree common in areas of previous forestry activity. It is inclined to flower alternately so is plentiful every second year. Flowering often overlaps with native banksia making an already unusual honey even more flavoursome. Intense caramel and treacle flavours with a nose reminiscent of farmyard make it unique.

Ross Gordon is the Apiarist at Grumpy Bee - a small family owned beekeeping business specialising in the production of cold extracted, raw, unheated Tasmanian honeys, particularly Manuka and Leatherwood. Based in the Huon Valley, they have apiary sites spread through the Huon, Picton, Florentine and Styx regions of southern Tasmania. Grumpy Bee Ida Bay honey comes from our southernmost leatherwood site. The floral intensity of Leatherwood honey varies with latitude, getting milder as you move further south. Ida Bay Honey is best described as leatherwood lite and is a good option for those who normally find leatherwood too overpowering or who might want a gentle introduction to it.

We're offering you another great card again printed by the very talented Jenny who works in our Hobart cellar door. They're such a hit there and thought they'd make the perfect Fathers Day card … we can even write your message in for you if this order is a gift!

Jenny and Stu have been making these cards for us for a few years now and have finally created a business called "The Galley Room" Jenny does the illustrations, and Stu does the printing using antique letterpress machines.

You too can look as good as us! Warm as toast, quality hoodie with our logo blazoned across the front.