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Ter­rence Rat­tray, Yum Tas­ma­nian T as ma ni gourmet gourmet pota­toes, tas­ma­nia

Tas­ma­nia’s new-sea­son Dutch creams have an en­vi­able rep­u­ta­tion. “We’ve had peo­ple drive to the farm and fill their suit­cases with pota­toes to take back to the main­land,” says grower Ter­rence Rat­tray, who with his wife Wendy, owns Yum Tas­ma­nian. Seed pota­toes are sown in spring and har­vested through sum­mer and au­tumn, which means the fi­first new-sea­son pota­toes are avail­able now. The Rat­trays have two farms; they bought An­chor Farm in the North East High­lands in 1995 and, as de­mand for their pota­toes grew, ex­panded to a 380-hectare farm near Devon­port. “The move here is an in­vest­ment in the red soil and veg­etable-grow­ing mi­cro­cli­mate of the north coast,” says Ter­rence. The Rat­trays grow more than a dozen va­ri­eties, from King Ed­ward and Royal Blue to Pur­ple Bliss and Gold Fin­ger. They sell into the whole­sale mar­ket but plan, one day, to also sell the spe­cialty pota­toes on­line. (03) 6373 6270; yum­tas­ma­nian.com.au

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