Savour Foods Hobart

Savour Foods Hobart Savour Foodservice
Purveyors of Fine Food
We proudly supply some of Tasmania's finest restaurants, h

“Salami made by chefs, for chefs.”That’s Saison’s ethos.Produced in Brisbane using free-range Australian pork and qualit...
09/06/2026

“Salami made by chefs, for chefs.”

That’s Saison’s ethos.

Produced in Brisbane using free-range Australian pork and quality Australian ingredients, the range is built around flavour, texture and long maturation.

What we love most about these products is the integrity of the team behind the brand, the quality of the raw ingredients, the respect for traditional curing methods and, ultimately, the flavour profiles that end up on the plate.

Led by chef and founder Damon Porter (or as he likes to call himself, Chief Sausage Stuffer), Saison has never been interested in producing ordinary salumi.

In Damon’s own words:

“Death to the generic charcuterie board and vive uniquely crafted salumi with attitude.”

We know your customers have embraced products like the Squid Ink & Black Truffle Salami and Wild Venison & Gin Botanical Salami, so we’re delighted to introduce the latest addition to the range:
Native Pepper Berry & Pork Salami.

A distinctly Australian flavour profile that feels right at home alongside the rest of the Saison collection.

We’re looking forward to seeing this one out in the wild soon.

Interested in learning more about the range or organising a tasting? Get in touch with the Savour Foods team.

When we talk about raw milk cheese in Australia, Bruny Island Cheese Co. is not only a leader but also where it all bega...
05/06/2026

When we talk about raw milk cheese in Australia, Bruny Island Cheese Co. is not only a leader but also where it all began.

Their raw milk range remains a benchmark — built on quality milk, traditional methods and careful maturation.

Raw Milk C2 — the flagship. Made from fresh raw milk from their own herd, it evolves through the seasons — from floral and nutty in spring to deeper, more savoury notes through autumn and winter. Aged 4–8 months.

Raw Tom — inspired by the Tomme cheeses of the French Savoie. A simple expression of milk and time, with a natural rind and a clean, evolving interior that reflects the pasture.

Raw George — made in larger wheels and aged slowly, developing a crumbly texture, savoury depth and a more pronounced, umami-driven profile with real length of flavour.

A range that continues to define what raw milk cheese looks like in Australia.

Proudly available through Savour Foods.

Today we celebrate Italy’s Republic Day and recognise a country whose food culture continues to influence kitchens, deli...
01/06/2026

Today we celebrate Italy’s Republic Day and recognise a country whose food culture continues to influence kitchens, delis and dining tables around the world.

Italy is the undisputed global leader in quality food certifications, boasting close to 900 recognised PDO, PGI and other protected designations — a reflection of the country’s deep connection between region, tradition and production.

This year, we’re shining a light on Emilia-Romagna, often considered the country’s great food region and home to some of Italy’s most celebrated products.

At Savour Foods, we’re fortunate to work with producers who represent this tradition.

Valserena Parmigiano Reggiano — one of the few remaining producers making Parmigiano Reggiano from a single herd of Red Cows, with both 24 and 36-month expressions available.

Leonardi Balsamico — a family business from Modena producing traditional balsamic vinegars across multiple generations, where patience and time remain key ingredients. Our range of Leonardi balsamics is extensive.

Villani Prosciutto — from Parma through to Culatta, products that showcase the importance of region, ageing and craftsmanship in Italian salumi production.

Three producers. One region. A shared commitment to quality, provenance and doing things properly.

Buona Festa della Repubblica.

More than just finishing salt, the structure and consistency of a good salt flake can completely change how seasoning be...
23/05/2026

More than just finishing salt, the structure and consistency of a good salt flake can completely change how seasoning behaves across a dish.

Tasman Sea Salt has been harvesting salt on Tasmania’s east coast for the past eight years, using seawater collected just a few hundred metres from shore.

The process itself is equally considered harnessing solar power during the day and thermal energy from the ocean at night to slowly evaporate the seawater, resulting in clean, mineral-rich flakes with a naturally balanced salinity.

The pyramid-shaped flakes dissolve evenly, making them particularly suited to finishing, curing and controlled seasoning across both savoury and pastry applications.

A product that reflects both the region and conditions it comes from clean air, cold ocean waters and the distinct environment of Tasmania’s east coast.

Available through Savour Foods.

We don’t say this lightly, but this might be some of the best cream on the market.You may already know La Cantara throug...
20/05/2026

We don’t say this lightly, but this might be some of the best cream on the market.

You may already know La Cantara through crowd favourites like Fluffy Cow and Tom Al Vino, but behind the cheeses is a dairy operation on Tasmania’s North West Coast that continues to set a high standard in both farming and production.

Produced from 100% Tasmanian milk with nothing added, the cream delivers a rich 40–42% fat content, clean flavour and the kind of texture that holds its place across kitchens, pastry and simple cooking alike.

No preservatives. No stabilisers. Just proper cream.

With world-class farming practices and a clear focus on quality from paddock to production, it’s no surprise that the milk and cream are very much the cream of the crop.

Delivered fresh each week and available through Savour Foods.

Often misunderstood as everyday deli ham, prosciutto cotto sits in a different category altogether — and it’s also not p...
16/05/2026

Often misunderstood as everyday deli ham, prosciutto cotto sits in a different category altogether — and it’s also not prosciutto as most people know it.

Made from the whole boneless leg of pork, prosciutto cotto is gently cured and slowly baked over many hours to develop tenderness, moisture and flavour. The result is a softer, more delicate and savoury product than the standard sliced hams often found at the deli counter.

The difference comes down to quality and process. A good cotto is made from whole muscle, with visible structure in the slice, natural colour and balanced flavour — rather than the uniform, water-heavy texture associated with lower quality hams.

When choosing a good ham, look for a higher pork percentage, proper fat coverage and a clean ingredient list without unnecessary fillers or added water.

Prosciutto cotto remains one of the more overlooked products in the deli cabinet, but a strong addition to sandwiches, plates and retail counters.

Available through Savour Foods and found in good delis.

This cheese needs little introduction.The Fowlers are England’s oldest cheese-making family, and Ian Fowler (the creator...
12/05/2026

This cheese needs little introduction.

The Fowlers are England’s oldest cheese-making family, and Ian Fowler (the creator of Bay of Fires) is a 13th generation cheesemaker. Since 2009, he has been hand-making cloth-bound cheddar in 4kg wheels in St Helens, on the east coast of Tasmania.

The result is a cheese that remains one of the most celebrated and consistently well-made in the state, with a clear focus on tradition, process and quality.

The partnership between Savour Foods and Bay of Fires began years ago, well before the awards, built on a shared understanding of the product.

A cheese that continues to hold its place across retail counters, boards and menus.

Available through Savour Foods.

The team at Mount Zero have done it again.Introducing Lemon & Chilli Pitted Green Olives — Australian-grown Cerignola ol...
08/05/2026

The team at Mount Zero have done it again.

Introducing Lemon & Chilli Pitted Green Olives — Australian-grown Cerignola olives, ethically sourced and marinated in Aleppo chilli, Mount Zero Chilli Agrumato EVOO, and house-made preserved lemon with a hint of oregano.

The result is balanced, with gentle heat, citrus and depth.

The marinade doesn’t go to waste either — well suited to dressing bread, vegetables or simple dishes (particularly good with sourdough).

A strong, standalone snack that works easily on a cheese board, or stirred through pasta for a quick dish.

The pouch format also lends itself well to retail — hampers, wine shops and bar counters.

Available in Tasmania through Savour.

Olsson’s is Australia’s oldest family-owned salt producer, with a history shaped by place and process. Crafted from the ...
05/05/2026

Olsson’s is Australia’s oldest family-owned salt producer, with a history shaped by place and process. Crafted from the pristine waters of South Australia’s Eyre Peninsula and Queensland’s Port Alma, the salt retains its natural marine minerals and trace elements, giving it a clean, balanced profile that reflects where it comes from.

Produced using seawater, sun and wind, the result is a consistent, well-structured flake with a natural likeness to the salts of the Languedoc region in France.

For years, it’s been the salt chefs reach for — for finishing, seasoning and everyday use — and the blue-and-white stripes are now just as at home in kitchens across Australia.

Simple, well-made, and consistent.

Available through Savour Foods.

More than just an iconic tin.These well-known Galician potato chips have landed again.Produced in Spain since 1932, Boni...
30/04/2026

More than just an iconic tin.

These well-known Galician potato chips have landed again.

Produced in Spain since 1932, Bonilla remains focused on doing one thing well — high-quality potatoes, cooked in olive oil and finished with sea salt. Nothing more!

Available now through Savour Foods:
– 150g bags
– 50g bags (new)
– 100g mini tins (new)
– 500g tins

Back in stock — for those who know

Address

6-8 Sunmont Street
Derwent, TAS
7009

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm

Telephone

+61418915683

Website

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