Fresh Culinary Herbs For Hospitality

February 2012

Visit our next destination... Click on Eco Abode above or to the right of page in LINKS below. Please note NWHT business will not continue there. But join us as we start our new edible garden & home from scratch. Share your garden ideas, help others as we learn & grow together.

August 10, 2011.

How quickly plans change...

It is with much disappointment that we have decided not to continue selling herbs this season because we are moving to Launceston.

Although the business won't continue there, herbs will be the first thing to go in along with a new orchard & veggie garden. We only wish we could relocate everything from here.

We have had a great time growing fantastic herbs & meeting many friendly people passionate about Tasmanian fresh produce. Thank you to all who have been so
inspiring & supported us.

Rob & Fiona.


Fresh Culinary Herbs grown @ Somerset. We are privileged to live near the coast with sea views, breezes and a mild climate in the beautiful red soil farmland of North West Tasmania.

Our passion for herbs has been addictive for over 20 years. Establishing in 2008, we're selectively growing the most popular culinary herbs along with a few unique ones & continue to trial. Cutting our herbs, we get a buzz knowing that our best has been done to provide the freshest quality with care taken to wash, pack & deliver within the shortest time possible.

We aim to produce a good selection & consistent supply as the business grows. Bunches are cut fresh to order & are large catering /restaurant quantity. Our season runs from around October through to May. All is dependent on the weather but that doesn't mean we stop ...We do have a rest over Winter & do all the exciting paperwork etc but we're also preparing for the coming season.

The herb garden is evolving and we are always learning and making improvements. We are environmentally responsible using biodegradable & or compostable packaging & use farm practices as close to organic as possible.

Contact us Email

Tuesday, March 23, 2010

It's Sweet Chilli Time !!!

Evacuate the house & neighbourhood..... it's Sweet Chilli Time...
The chillies have grown well so we hope to have more next season. Thai, Jalapeno & Cayenne.
The colours are amazing & soon the smell will waft over Somerset...

Rob makes a mean Sweet Chilli Sauce. In years past the house would fill with the firely eye stinging aroma with more than a hint of ginger & spice. The coughing & spluttering would indicate a great vintage....
It must have been pretty good because most of it went to the teachers at our daughter's school...there were no casualties and they kept coming back for more ! (luckily the school didn't need evacuating).

To be continued......Photos & recipe to come.
                                                                Rob's Sweet Chilli Sauce

1kg Mixed Chillies Thai, Jalapeno & Cayenne (or chillies of your choice)
250 g Garlic
1 Large Knob Ginger
2 Lemon Grass Stems
6 Kaffir Lime Leaves
1 kg Sugar White
500mls Water,  Fish   &  Soy Sauce to taste

Wash  & cut stems off  chillies. Remove seeds & membrane if you don't like too hot.  Peel garlic & ginger, chop roughly. Slice lemon grass & lime leaves. Put into food processor with about 200mls of the water . Process until  well pureed . In a thick bottom pot add remaining water & sugar. Bring to boil & wait until  sugar  has dissolved , add puree , bring back to boil . Reduce, check consistency, add soy & fish sauce. Check setting quality as desired like jam on a saucer, add more water for a thinner sauce. Bottle in sterilized jars/ bottles.