people & produce

Vincent heads up the kitchen at Procreate HQ. Before this he was lucky enough to be part of teams at the Agrarian Kitchen and Brae where he was exposed to the world of true small producer – lead cookery and low food mile production.

Having grown up in NW Tasmania with a true passion for local produce Vincent makes it the centre point of the food that his team makes.

Cam is currently Chief Operating Officer at Hamlet Inc., a Tasmanian social enterprise supporting people with disability, neurodivergence, and mental health concerns through individualised training and wrap around support.

Since joining Hamlet at its launch in 2016, Cam oversees operations across the café, catering, and condiments businesses.

With over 20 years’ experience, Cam is passionate about local producers, seasonal Tasmanian food, and creating inclusive pathways for people entering the hospitality industry.

Owner of Flint Kitchen, a live fire catering business, Scott Heffernan brings experience from some iconic restaurants – including Melbourne’s Vue de Monde, the Stokehouse in St Kilda and his studies at Tetsuya’s.

Scott was at the helm of local favourites Smolt, Frank Restaurant and Bar, and Suzie Lucks, and is known for fostering the next generation of Hobart chefs and hospo faithful’s.

Tanya is a farmer, storyteller and systems convenor living on Ngarigo country in the Monaro high plains of south-east Australia. 

With a background in Agricultural Science and Community Development, Tanya is also a graduate of Integrity Soils’ CREATE program and is part of the 2025-2026 Integrity Soils coaching team supporting a global cohort of farmers, leaders and changemakers. 

Tanya has worked across rural, remote and urban communities that have moved her between farms, outback arts festivals, regional food hubs and government offices with one core focus – rethreading connection.  She currently combines the hands-on work of farm management with the bigger picture task of catalysing systemic change through developing cross-sector relationships and initiatives with Sustainable Table.

With a lifetime steeped in farming ecologies and communities, Tanya brings a unique set of skills, creative spark and emotional insight to supporting food and farming enterprises. 

Small batch wines made from parcels of fruit sourced sites of interest in lutruwita/Tasmania, with a focus on Chardonnay and Pinot Noir from the Derwent Valley. The winery is located on the outskirts of Hobart in the industrial hub of Goodwood. A repurposed meat processing facility now home to three wine producers working communally. Some barrels, a few tanks, a basket press and a forklift. Winemaking here is honest and rustic.

Dr Edge is one of the most highly sought after Tasmanian brands getting around, with winemaker Peter Dredge at the helm. After a stint at Petaluma and Ashton Hills, he made the move to Tasmania where he was the senior winemaker at Bay of Fires, gaining invaluable local knowledge from industry stalwarts like Paul Lapsley, Tom Newton and Ed Carr.

Pete says it best though; “I’m not telling you one is better than the other but the soil type and or micro-climate is the biggest difference between the three wines, you’ve got gravel soils from Joe Holyman’s vineyard, volcanic from the east coast, and mostly sandy from Meadowbank in the Derwent Valley.”

Ashley and Jane Huntington are farmers brewing farm ales & ciders in unique batches using farm grown ingredients from our own property in the Derwent Valley of Tasmania as well as ingredients sourced directly from farmers across the state. Barrel aging, spontaneous fermentations, experimentation and everything in between. Fruit in ale, sour cherries and more.