Fork it Farm.

24/05/2026

Meet Samson 🐾

Always waiting patiently outside the meatshed.
Always supervising.
And yes… often angling for a treat.

Samson takes his role as Head of HR (Hospitality & Rewards) very seriously — greeting visitors, keeping morale up, and ensuring quality control standards are maintained (particularly where snacks are concerned).

While the butchery hums away behind the scenes, you’ll usually find him faithfully stationed at the door, hopeful eyes locked on whoever might be holding something tasty.

A hard-working farm dog deserves the occasional bonus.

Good boy.
Great supervisor.
Questionable productivity.

That’s living, breathing local — from paddock to cure.

29/04/2026

Provenance matters... when we get the opportunity, we love visiting the places we supply.

There’s something special about seeing — and tasting — how our produce is being used. From the kitchen to the plate, it’s a reminder that good food is always about connection.

It also gives us the chance to support those who support us.

Last weekend we visited Charlotte’s at Franklin Manor, and the West Coast Wilderness Railway both a wonderful example of provenance in action and both well worth a visit.

Beautiful food, great hospitality, and seeing local produce celebrated where it belongs.

From paddock to plate, these relationships matter.

Supporting local.
Sharing stories.
Celebrating good food.

That’s living, breathing local — from paddock to cure.

27/04/2026

Capturing the Flavours of Summer... even in winter, we like to keep a little taste of summer on the table.

Our tomatoes are preserved at their peak, and turned into a rich, luscious tomato soup for our Farmstay guests to enjoy by the fire.

It’s simple food, done properly — full of flavour, made from what the season gives us.

A warm bowl, a quiet cottage, and the taste of a Tasmanian summer in the middle of winter.

That’s one of the small pleasures of staying on a working farm.

That’s living, breathing local — from paddock to cure.

24/04/2026

Love this ❤️

Working with fellow farmers like Summerlea Farm is something we’re incredibly proud of.

From custom cutting and dry-ageing through to helping connect farmer and chef, it’s about making sure every animal is handled with care and used to its full potential.

Farmers supporting farmers.
Good animals raised well.
Strong local food systems built on relationships, not just transactions.

That’s what paddock to plate really looks like.

Thank you for the kind words — and yes, the music in the meatshed is just as important as the butchery 🎶🥩

That’s living, breathing local — from paddock to cure.

17/04/2026

A reflection by Tammi Jonas, AFSA Focal Point for Farmers

War, Fuel, Fertiliser, and the Food System: Who Bears the Cost of Empire? A reflection by Tammi Jonas, AFSA Focal Point for Farmers I’m writing this from Jonai Farms & Meatsmiths, on unceded Djaara Country, where the pigs are rooting through the paddock and the still autumn

09/04/2026

Rainy days on the farm

We’re always happy to see the rain… even if it’s not exactly a day of rest.

The pigs still need feeding, the work still goes on — but it’s also the perfect opportunity to walk the paddocks, spread seed into the bare patches, and let nature do the rest.

It’s part of the rhythm.

Slowing down where we can.
Working with the seasons.
Letting the land recover and grow.

That’s living, breathing local — from paddock to cure.

07/04/2026

All systems go at Fork It Farm this week 🔥🐖

We’re busy behind the scenes breaking down beautiful pasture-raised pork for our restaurant partners, curing bacon and ham, and crafting our signature terrines and sausages — all by hand, the way it should be.

If you’ve been craving ethically raised, artisan-made pork, keep an eye out… you might just spot Fork It Farm on a menu near you.

Head to our website to see where you can find us this week 👀

FarmToFork

07/04/2026

All systems go at Fork It Farm this week 🔥🐖

We’re busy behind the scenes breaking down beautiful pasture-raised pork for our restaurant partners, curing bacon and ham, and crafting our signature terrines and sausages — all by hand, the way it should be.

If you’ve been craving ethically raised, artisan-made pork, keep an eye out… you might just spot Fork It Farm on a menu near you.

Head to our website to see where you can find us this week 👀

26/03/2026

Value-adding wild Tasmanian game... Another part of what we do behind the scenes is helping transform wild-harvested Tasmanian game into gourmet meats with a Tassie twist.

We source from Lenah Game Meats of Tasmania , turning sustainably harvested pest species into sausages, charcuterie and other small-batch products — respecting the animal and making the most of what the landscape provides.

It’s about reducing waste, supporting local industry, and creating something genuinely delicious from a resource that would otherwise be under-utilised.

Have your say 👉 The Tasmanian Government is currently seeking feedback on the future of commercial use of wild-shot deer, following a trial over the past two years.

If you believe this is a positive step for sustainability, land management and local food systems, you can make a submission via 👉 https://bit.ly/3Pttgla

Real food. Real craft. Real place.

That’s living, breathing local — from paddock to cure.

22/03/2026

Sourcing local, supporting local... Our year’s supply of garlic has arrived from our friends at The Organic Grocery Store Launceston

Shelly and Mark grow incredible organic garlic, along with a range of beautiful seasonal produce — and we’re proud to use it across our products here at Fork it Farm.

It’s a two-way relationship. They stock our smallgoods, and we use their produce in what we make.

That’s how a local food system should work.

Supporting each other.
Keeping it close.
Keeping it real.

That’s living, breathing local — from paddock to cure.