Kindred Farm is a family owned and operated farm. They enjoy the challenge of working with nature rather than fighting with nature.
Organic farming is not easy but it is a challenging and interesting way of farming.
They also like the challenge of growing Quinoa on a commercial scale to supply the Australian market with a clean healthy and nutritional complete food.
Food is one of the most important inputs into good health and food produced the organic way is how food should be. They grow clean and pack their products on their farm to guarantee you with the best organic products.


Sustainable seafood from the remote wilderness in southern Tasmania.
Peter & Frances Bender have farmed Huon salmon & Huon ocean trout in the pristine waters surrounding their farming property at Hideaway Bay since 1986. Their goal is simply to provide the best product, and their commitment to preserve the pristine marine environment around Tasmania to achieve that goal is inspiring.
Tasmanian Salmon is earning a global reputation for best quality, along with world leading sustainability practices and environmental research investment.


Mount Gnomon Farm rests against the Dial Range – a tract of wilderness that stretches from Penguin to Cradle Mountain in Tasmania’s north-west.
Guy a fifth generation Tasmanian farmer who is not only proud to be Tasmanian but fortunate enough to own and share this beautiful farm of happy free range pigs, cows, sheep, chickens.
The combination of mountain and sea views, extensive french gardens, beautiful wooden buildings and established cider orchard has allowed him to develop one of the most beautiful venues in Australia.


Nichols Poultry was established in the early 1980s when founder Rob Nichols and his family emigrated from Leicestershire in England to Sassafras in Tasmania. The business has grown to become one of the most trusted and respected meat brands in Tasmania. Consumer research conducted in 2016 demonstrated that consumers trust Nichols to be a source of high quality chicken.


Anvers confectionery was established as a cottage industry in November 1989, by Igor Van Gerwen, who came to Australia from Belgium.
During his six years as a student at the Institute of Foodstuffs in Antwerp, Belgium, and by working for some of the finest patisseries in the Flemish and Walloon regions, Igor learnt, amongst other culinary skills, the art of handling chocolate. He was trained by Roger Geerts, world renowned confectioner and author of “Belgian Pralines”.
To guarantee the quality of his products, Igor not only has to painstakingly train his staff in the art of manipulating chocolate, but also to continuously source the finest ingredients.
Not only does he use fresh Tasmanian cream, pure butter, exquisite liquors and natural flavours, but also the world’s finest chocolate.


The tradition of making cheese in the Pyengana valley dates back to the 1880s when James LeFevre returned to make cheese on the property Glen View. Several European families settled in the Pyengana Valley in this time and in the 1890s the first cheese factory was established in the area by the Jestrimski’s and others joined the cheese making tradition of the valley.
The Pyengana Cheese and Butter factory was built in the 1890s and became a cooperative in the 1900s this continued operation until the 1950s and when it closed many locals that learned the art of cheese making continued to produce cheese on family farms in the area.


Flinders + Co. started life as a boutique lamb brand – “Flinders Island Meat“.
Founded by David Madden in 2010, he took a giant leap of faith by moving to a small island in the middle of Bass Strait.
By 2018, Flinders Island Meat had grown to distribute not just our own lamb, but a portfolio of other outstanding producers to chefs in Victoria.
A new name, and a new vision was needed.


For Craig, growing oysters fuels his lifelong passion for seafood. Over the years Craig took up other careers but he was never suited to the office environment. Craig says, “I was always drawn back to the ocean”. When it comes to growing oysters, Craig is a bit fanatical, as he is forever in the pursuit of growing the perfect oyster. To Craig, growing oysters is a fine art.
Craig’s farm is in Moulting Bay near St Helens along the lush northeast corner of Tasmania. Lease 65 oysters are hand graded, carefully packed and delivered.

T.O.P fish (Tasmanian Octopus Products) has been developed from an Octopus Fishery that was first developed by Michael & Jan Hardy in the late 1970’s from the fertile waters of Bass Stait.
T.O.P. Fish octopus are caught in the roaring forties waters of Bass Strait. They are captured using a specially designed pot for these conditions and species. Nets are not used in the catching of this resource. They actually make the octopus pot their home until they are removed to allow another occupant to take up residency.


Robbins Island is situated on the North Western tip of Tasmania. The prized cattle are grazed naturally and sustainably on lush pastures without supplements or hormones.
Throughout the year, bands of local horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas.
The cool climate, salt air, and pristine environment are ideal for naturally raising some of the most tender and best tasting beef in the world.