At Island Harvest Tasmania, we believe that food should be a reflection of its place – natural, seasonal, and deeply nourishing. Founded by chef Andre Richardson in 1998, our story began with one simple dessert made from fresh local berries and sold at Hobart’s Salamanca Market. That pudding won “Champion Food Item” at the Taste of Tasmania festival and sparked a journey that has led from humble beginnings to a modern, purpose-built kitchen near Hobart Airport.

Island Harvest is proudly family-owned, and rooted in a deep tradition of cooking and growing. Andre’s father, Peter Richardson, helped shape Melbourne’s food scene in the 1960s, and his mother, Kathleen Golder – a famous gardener who lived to 100 – inspired a love of seasonal produce and self-sufficiency. She even appeared on Gardening Australia at age 100, sharing her wisdom on growing and eating well. That same respect for the land and its rhythms continues to shape how we work today.

We source our ingredients from Tasmania first, supporting local growers and using the island’s pristine environment to our advantage. Alongside orchard fruits like quince and citrus, we also work with native Tasmanian botanicals such as pepperberry and kunzea – ingredients that are deeply connected to place, and full of character. Every product is made in small batches, just as you would in a fine restaurant kitchen, to preserve freshness, texture and depth of flavour.

At the heart of everything we do is a love for Tasmania’s unique ingredients and a desire to share them in their most honest form. Whether you’re hosting, gifting or simply enjoying a quiet moment with a glass of wine and something delicious on the side, Island Harvest brings a little piece of the island to your table – made with care, and always in tune with the season.