Our Produce

A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Makes a terrific salad or boiling potato but is also great for mash, dry baking and gratins and baked dishes but not recommended for frying.

The queen of potatoes! They’re a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed.

A type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries.

Has a variety of culinary uses and is renowned for its light fluffy texture; for this reason it is particularly suitable for roasting, mashed potato or baking, although it is also suitable for chipping, sautéing and steaming.

Best suited for cooked applications such as baking, roasting, or boiling, but are not recommended for frying or mashing. Kipfler potatoes hold their shape well when cooked and make an excellent salad potato. They are also commonly sliced into wedges and roasted for a filling side dish.

One of our Peruvian potatoes bred from the Mayan Gold variety. With a bold red and white parti-coloured skin and creamy, golden flesh they share similar qualities to their parent variety with a fluffy texture perfect for roasting or baking with a quicker cooking time than most.

Has a variety of culinary uses and is renowned for its light fluffy texture; for this reason it is particularly suitable for roasting, mashed potato or baking, although it is also suitable for chipping, sautéing and steaming.

Best suited for cooked applications such as roasting, boiling, baking, braising, mashing, grilling, and frying. Purple potatoes are popularly used in soups, gnocchi, and can also be boiled.

is a yellow flesh potato with a smooth waxy skin that has a unique nut-like flavour, perfect for pairing with salads, meats, roasts and bakes.

Oval and very uniformly shaped with and an attractive sunrise red skin and yellow flesh. Best for mashing and baking.

Tasmania’s first “New Season” potato, available November and December and immature soft skin delicacies, sweet and delicious served simply steamed or boiled with butter, salt and pepper.

Once set skin make great chips and roast potatoes in duck fat.

Can be used to make any number of fried potato preparations such as steak fries, hash browns, shoestring potatoes, French fries, potato skins, chips, and Hasselback potatoes. Kennebec potatoes also maintain their shape when cooked, perfect for potato salads, curries, soups, and stews.