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Proudly Tasmanian and independently owned

Five neighbourhood stores
Salamanca Fresh
Tasmanian farm produce, fresh apples and local baking

Local stories and fresh ideas

Stories from the shelves, growers and seasons.

Browse Salamanca Fresh stories about Tasmanian suppliers, seasonal produce, practical shopping help and the local food relationships behind the stores.

Browse stories

Shop with more context

Know the food, people and seasons behind your shop.

Read about Tasmanian suppliers, seasonal produce, lower-waste shopping and simple ideas that can help you choose what to cook next.

  • Supplier stories that show local provenance
  • Seasonal produce guides that help with meal planning
  • Shopping and sustainability notes that answer practical questions

Fresh reading

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43 stories

Store News

Introducing Kerri and Brendon

Kerri and Brendon are the experienced chefs behind Salamanca Fresh’s deli meals and weekly recipes, drawing on years in major hotels and a shared love of flavoursome food and fresh Tasmanian produce.

Store News

Introducing Suman in our Salamanca Fresh Kitchen Team

Originally from Nepal, Suman is a valued part of the Salamanca Fresh kitchen team, helping prepare salads, pies and lasagne while bringing a love of seafood, local produce and home-style Nepalese cooking.

Supplier Stories

From Jaymie, Stuart and Chris to You

Jaymie, Stuart and Chris created Range TASMANIA from their Middleton farm, turning homegrown and locally sourced ingredients into distinctive jams, chutneys, cordials and condiments inspired by sustainable farming and creative flavour combinations.

Supplier Stories

Just Jammin’

Andy and Glenn have continued Johnno’s Home Made with Phyllis’s handwritten recipes and small-batch methods, making natural jams, sauces, relishes and chutneys from local produce with plenty of care, passion and handmade character.

Food Ideas

Learn to Temper Chocolate

This practical guide explains why tempering matters for bright, crisp and shiny chocolate, then walks through the process step by step using couverture, gentle heat, careful stirring and the seeding method.

Food Ideas

Love in a Lunchbox

Salamanca Fresh supported the 2018 Love in a Lunchbox initiative in Hobart, helping promote healthy, affordable lunchboxes through hands-on food preparation stations, fresh ingredients and practical ideas for families and students.

Store News

Ordering with Salamanca Fresh

Salamanca Fresh offers Click and Collect at Kingston, Bellerive and Salamanca Place, making it easy to shop fresh produce, premium meats and deli favourites online and choose a pickup time that suits.

Supplier Stories

Pana Chocolate – Vegan. Raw. Amazing.

Pana Chocolate offers a rich, silky treat for shoppers avoiding dairy, gluten, soy or preservatives, with handmade Melbourne chocolate that is raw, organic, vegan and wrapped in beautifully designed packaging.

Supplier Stories

Raw Vegan Treats Taking Tasmania by Storm

Raw Dealer founder Holly Oakden creates raw vegan cakes and desserts with wholesome ingredients and as much Tasmanian produce as possible, building a loyal following across the state with seasonal flavours and creative recipes.

Food Ideas

Recipes For Your Valentine

This Valentine’s collection brings together ideas from breakfast to dessert and cocktails, featuring dishes such as spinach frittata, lobster pasta, Greek salmon, chocolate-dipped strawberries and a shareable cheese and charcuterie platter.

Supplier Stories

Rhuby Delights – the Eccentric Chocolatier!

Malcolm Ryan of Rhuby Delights turned a mission to make rhubarb popular again into a range of hand-made Tasmanian chocolates with crunchy fruit centres. His vegan-friendly, nut free and gluten free creations are made with locally sourced produce and plenty of care.

Food Ideas

Seasonal Fruit & Veg in the Tasmanian Winter

Tasmanian winter brings an abundance of local apples, pears, lemons and freshly harvested vegetables, with farms supplying Salamanca Fresh stores directly. It is the season for hearty dishes that make the most of produce like broccoli, pumpkins, kale, leeks and rhubarb.

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