Local Producers and Italian Dining in Hobart

Surrounded by tranquil rivers, rolling hills, and rugged mountain ranges, Ashbolt Farm produces award-winning Tasmanian extra virgin olive oil, elderflower and elderberry beverages, and a range of dressings. Robert and Anne Ashbolt are proud Tasmanians who farm their land with passion and commitment. 
Ashbolt Farm has been in the Ashbolt Family since 1906 when Robert's maternal great-grandfather Cecil Walker fell in love with this land and established a family retreat and apple orchard here.
The current custodians, Robert and Anne Ashbolt have been caring for this farm since 1980, and have a high-value, low-impact, sustainable approach to farm practices. 
The first olive grove was planted in the late 1990s followed by an elder grove to expand the existing orchard of heritage fruit trees. 

The Railway Tunnel provides optimal growing conditions for cold-loving winter strains of white, grey, and tan oyster mushrooms and also Shitake mushrooms.

Leap Farm is a 108 ha property that was established by Iain and Kate Field in July 2012. They farm Swiss Toggenburg dairy goats and produce Tongola Cheese on the farm, in addition to beef and goat meat. Their mission is to produce the highest quality food and improve the ecology of the landscape while ensuring the best health and happiness of their animals.

In 2021 Leap Farm reached a new milestone by becoming a carbon-positive farm!

Through farming intuition and the odd sprinkling of luck, Meadowbank is now regarded as a Tasmanian pioneer and iconic grower of wine. It is a reward for Gerald's defiance in those earliest of days, and a legacy nurtured forward by the principles of stewardship, family, and fun. 

Gerald's daughter, Mardi Ellis, now carries the torch as a custodian of Meadowbank for future generations. Add to this the arrival of celebrated winemaker, Peter Dredge - part artist, part scientist, total legend - and the best of their vineyard now finds its way into the wines that bear the Meadowbank name.

Boomer Bay, approximately 1 hour from Hobart, gives us nutrient rich waters that flow through the Marion Bay heads, providing some of the purest waters for oysters in Tasmania to thrive on.