Let’s talk about something close to my heart: the incredible local producers here in Tasmania. It’s no secret that Tassie punches well above its weight when it comes to food, drink, and artisan goods. But what’s really inspiring is how these producers are not just making fantastic products—they’re having a massive impact on their communities and the broader Tasmanian economy.
Let’s start with a classic: Ashgrove Cheese. If you’ve spent any time in Tasmania, you’ve probably come across their iconic cheddar. What’s amazing about Ashgrove isn’t just the quality of their cheese—it’s the way they’ve turned their farm into a destination. Visitors can watch cheese being made, try fresh milk from their robotic milking station, and of course, stock up on their award-winning products. By creating an experience around their brand, Ashgrove has managed to support local tourism while building stronger connections with their customers.
Then there’s the story of Cape Grim Beef. This brand has become synonymous with premium quality, and it’s all about the “clean, green” image that Tasmania is famous for. What makes Cape Grim special isn’t just the beef—it’s the entire ethos behind their operation. They’re part of the Greenham Tasmania program, which focuses on sustainable farming practices and traceability. Every cut of beef can be traced back to its origin. That level of care creates trust with consumers and helps Tasmanian producers stand out in a competitive market.
Speaking of sustainability, let’s talk about Shima Wasabi. Did you know Tasmania is home to one of the only commercial wasabi farms in the Southern Hemisphere? This stuff is the real deal—nothing like the fake green paste you find in grocery stores. Shima Wasabi grows their crops in pure Tasmanian spring water, and their product is sought after by top chefs all over Australia. They’ve proven that you don’t have to stick to traditional crops to make a name for yourself. Sometimes, taking a risk and doing something completely different pays off in a big way.
Now, let’s shift gears to the beverage industry. You can’t talk about Tassie without mentioning our world-class spirits. Take Lark Distillery, for example. This was one of the first distilleries to open after the ban on distilling was lifted in Tasmania. They didn’t just create amazing whisky—they pioneered an entire industry. Today, Tasmanian whisky is known worldwide, and it’s largely thanks to trailblazers like Lark. What’s even better is how this industry supports other local businesses, from coopers who make barrels to farmers growing barley.
Of course, I have to mention Willie Smith’s. They’re famous for their cider, but their story goes so much deeper. The farm has been in the Smith family for four generations, and they’ve built their entire brand around their heritage. They’ve also turned their farm into an incredible community hub with events, tours, and festivals. The Apple Shed is a must-visit spot, showcasing not just their cider but the history of apple growing in Tasmania. They’re proof that tying your product to a sense of place can create something truly unforgettable.
Another standout is the Tasmanian Oyster Company. These folks have taken Tasmania’s pristine waters and turned them into a global asset. Their oysters are some of the best you’ll ever taste, and they’ve become a key player in putting Tasmanian seafood on the map. But what’s really impressive is their commitment to innovation. They’ve invested in research to improve the health and sustainability of their farms, ensuring that their impact on the environment is minimal.
Let’s not forget the smaller players making waves. Bruny Island Honey, for example, is a small producer doing big things. Their honey is made from Tasmania’s unique flora, including leatherwood trees, which only grow here. By focusing on the natural advantages Tasmania offers, they’ve created a product that’s not only delicious but deeply tied to the island’s identity.
And finally, there’s a growing movement around native Tasmanian ingredients. Businesses like Tasmanian Pepper Co. are harvesting native pepperberries and sharing them with the world. These ingredients are not only adding something special to chefs’ menus—they’re helping preserve and celebrate Tasmania’s natural heritage.
What all of these producers have in common is their ability to tap into what makes Tasmania unique. They don’t just make products—they tell stories. Stories about heritage, sustainability, innovation, and the land itself. And those stories resonate. Whether it’s on a supermarket shelf in Melbourne or a fine dining table in Paris, these products carry a piece of Tasmania with them.
If you want to dive deeper into the amazing producers here in Tassie, I recommend checking out the Eat Well Tasmania website. It’s a fantastic resource that highlights local producers, seasonal ingredients, and the best ways to enjoy them. You can find it at www.eatwelltasmania.org.au.
