History of Tassie Taste Buds
TassieTasteBuds had an embryonic beginning back in the ’70s, when my mother, a Tasmanian, married a Victorian vigneron. We would collect a bucket of fermented grape skins from the winery, then boil it up, strain the juice through muslin, add sugar, a touch of pectin, and simmer to set. Today, my Pinot Noir Jelly with Pepperberry is possibly my benchmark product.
After an eclectic career, including as a caterer for the television and film industry, wine consultant and restaurateur, I returned to Tassie, settling in Woodbridge in 2007. Initially, I raided (with permission!) local vineyards and gardens with walnut, apple, quince, pear, plum and peach trees groaning with fruit.
I now source fruit from local, Huon Valley and Coal River orchards and vineyards, and walnuts from the Derwent Valley. (I grow at least one tree of each fruit and have a mini vineyard on my property at Woodbridge. It makes me feel more ‘local, ethical and sustainable’.)
How Tassie Taste Buds distributes its products
We have a stall, #221, at the Salamanca Market, and exhibit annually at A Taste of the Huon Festival and Deloraine Craft Fair.
We have also exhibited at MONA, Festivale, and other seasonal markets. We distribute the Di Luca Vinegars through Tasmanian Gourmet Distributors, and the Quince Paste wheels through Exquisite Flavours.
We wholesale to selected retail outlets:
Hobart: Elizabeth St Food + Wine; Lipscombe Larder; The Foodstore
Launceston: Davies Grand Central; Trevallyn Grocer; Alps & Amici; Wursthaus
Other: Red Bridge at Campbell Town; Delish Fine Foods at Wivenhoe.
Our new business model is designed to also distribute our product to customers anywhere in Australia by Australia Post.
3kg box (approx 5 products) + $15 freight Australia-wide.
5kg box (approx 9 products) + $18 freight Australia-wide.
Please view our price list / order form in the Shop Online page.