Kings Design

Fork It Farm raises heritage Berkshire pigs on open pastures producing forkin’ tasty pork. Not only do they grow the produce, they also transform it into amazing meat and charcuterie products, all butchered and cured on-farm using traditional techniques, without the use of artificial flavours, colours or preservatives. Their forkin’ tasty meat & charcuterie is available at local Farmers Markets and their boutique Farm Shop. On top of this, the farm is also home to sheep, cattle, ducks, geese and quails. 

Lisa & Adam were nominated as the 2018 Small producer of the year, by our Tassie food community. They are located in the pristine West Tamar region of Northern Tasmania and are completely family owned and operated.

Fiona Hume’s family has been farming at Arundel since 1894. Currently they run merino/cormo sheep for wool, English Leicester/merino sheep for fat lamb production and a small flock of English Leicester for meat, wool and sheepskins. Fiona has begun selling meat to local restaurants, including the Agrarian Kitchen Eatery and their product was also used as part of the 2017 Dark Mofo winter feast.

Felds Farm was originally established in Bagdad, a notoriously dry area to farm. They made the tricky decision to relocate and in 2018, during their time on the Sprout Producer Program, they formed a strong relationship with Liz and Rick from Summerleas Farm. When they told Liz and Rick they were looking to relocate they very generously offered to lease a 4 acre parcel of their beautiful farm in North Lilydale, just north of Launceston.

William Borowski has been growing mushrooms since 2007, and at his Woodbridge property since 2013. Will continues to produce high quality, seasonally produced, nutritious and delicious gourmet mushrooms for the local Tasmanian market; using locally sourced inputs and to teach others to do the same.

Freshfield Grove, based in Campania, grows two Spanish olive varieties, Picual and Manzanillo, both very well suited to the cool climate of Southern Tasmania. Fabulous flavours come from small batches, and by nurturing their olives from start to finish they can ensure great quality products that have won awards in state and national competitions.

Summerlea Farm is all about happy, healthy cows.  On 170 acres of mixed pasture, plantation and native bush based in North Lilydale, in the North-East of Tasmania they farm Angus cattle that are born and raised entirely on the farm for premium single origin beef sales direct to customers. The herd is deliberately kept on the small size, so there’s plenty of room to move.

Phil and Selina farm rare and heritage breed pigs on Tasmania’s scenic East Coast. Wessex Saddleback, Tamworth and Berkshire pigs freely roam 40 coastal acres in the picturesque hamlet of Little Swanport.

We are so thrilled to announce that for 2016 – the Small Producer Award recipient was Alex Taylor, from Golden Valley Farm in Cygnet TAS.

Kirk Forrest owns Forrest Flavours, and describes himself as a sustainable gourmet food producer. He grows food that is healthy for humans, healthy for the planet, and that is packed full of mouth watering joy.  He wants the plants and the soil to be as productive in the future for our children and grandchildren, if not better, than when he started. 

Glendale Olives is managed by Christine Mann, a fourth-generation farmer, now farming next door to the original family farm. Her interest in trees began as a child, climbing a huge pear tree in the farm orchard, progressing to a surveyor in a company growing trees and now producing olive oil from over 9,000 trees.

Jo Smith is the brains, heart, soul and dirty hands behind Bruny Island Market garden. She is also a holistic health, wellness and natural living coach, yoga instructor, and combines market garden with her other business, Naturally Well With Jo.