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Cultivating flavour, Growing tradition
At Island Harvest Tasmania, good food starts with respect – for ingredients, for the land, and for time-honoured techniques. Our story is rooted in a family tradition of cooking and growing, passed down through generations. From Melbourne’s early restaurant pioneers to Tasmania’s lush kitchen gardens, we’ve always believed that real flavour comes from care and connection. Today, we continue that legacy – creating beautiful, seasonal products that feel at home in any well-loved kitchen.
From Market Stalls to Modern Kitchens
What started with a single dessert at Hobart’s Salamanca Market has grown into a trusted Tasmanian food producer. Chef Andre Richardson came to Tasmania in 1998, drawn by its purity and produce. His handmade “summer pudding” quickly became a local favourite, and the spark for a new chapter. Now based in a purpose-built kitchen near Hobart Airport, Island Harvest Tasmania offers a wide range of small-batch products – crafted for those who love sharing good food and simple pleasures.
Celebrating the Harvest
We chose the name Island Harvest because it speaks to what we value most: the beauty of seasonal food and the joy of preserving it. Our range goes far beyond berries – we capture the flavours of each season, from fragrant citrus and ripe summer fruits to velvety quinces and vibrant rhubarb. Whether you’re planning a long lunch or a quiet weekend platter, our products are made to elevate everyday moments – connecting you with the seasons and the stories behind each jar.
A Family Passion for Food & Nature
Island Harvest is shaped by a family that has always lived close to the garden and the kitchen. Founder Andre Richardson trained under his father, a pioneer of Melbourne’s dining scene, and later mentored his nephew Adrian Richardson – now a well-known chef and TV personality. Andre’s mother, a passionate gardener and lifelong vegetarian, inspired our deep respect for growing your own and cooking with intention. That same spirit lives on in everything we do – making food that’s thoughtful, seasonal, and full of flavour.
From Market Stalls to Modern Kitchens
What started with a single dessert at Hobart’s Salamanca Market has grown into a trusted Tasmanian food producer. Chef Andre Richardson came to Tasmania in 1998, drawn by its purity and produce. His handmade “summer pudding” quickly became a local favourite, and the spark for a new chapter. Now based in a purpose-built kitchen near Hobart Airport, Island Harvest Tasmania offers a wide range of small-batch products – crafted for those who love sharing good food and simple pleasures.
Celebrating the Harvest
We chose the name Island Harvest because it speaks to what we value most: the beauty of seasonal food and the joy of preserving it. Our range goes far beyond berries – we capture the flavours of each season, from fragrant citrus and ripe summer fruits to velvety quinces and vibrant rhubarb. Whether you’re planning a long lunch or a quiet weekend platter, our products are made to elevate everyday moments – connecting you with the seasons and the stories behind each jar.
A Family Passion for Food & Nature
Island Harvest is shaped by a family that has always lived close to the garden and the kitchen. Founder Andre Richardson trained under his father, a pioneer of Melbourne’s dining scene, and later mentored his nephew Adrian Richardson – now a well-known chef and TV personality. Andre’s mother, a passionate gardener and lifelong vegetarian, inspired our deep respect for growing your own and cooking with intention. That same spirit lives on in everything we do – making food that’s thoughtful, seasonal, and full of flavour.
Loch Ness Blackberry Jam
Testimonials
Vanilla Panna Cotta with Raspberry Coulis
meet some of our partners
Ice Cream with Strawberry and Lime Coulis
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