Mount Gnomon Farm in Penguin, Tasmania | Farm

Mount Gnomon Farm

Locality: Penguin, Tasmania

Phone: +61 448 067 779

Address: 886 Ironcliffe Rd 7316 Penguin, TAS, Australia

Website: http://www.mountgnomonfarm.com.au

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• Food stall
• Food Stand

25.01.2022 We really loved hosting a 50th birthday in our new function space last night. After a tough year for many it was nice seeing people have a good time. While many people tell us that the barn makes them feel like getting married again-you don’t have to! If marriage isn’t on the cards you can also hire the space for private events such as birthdays and engagement parties. It’s a beautiful all season space with plenty of room, there is even enough room for a band. You3 were great last night.

25.01.2022 The team is working back late tonight on the beams so we make the most of the scissor lift. Theyre really starting to pop and look like old wooden oak beams. My only real regret with the project is not buying a scissor lift at the start. We underestimated how much we would need to use it. This photo shows the scale of the barn it really is a grand space. Someone said to me today that despite its grandness its still looks intimate. Our interior designers @cocoondesigners ...have done an amazing job. The end of the building shown in this picture will house a mezzanine floor and bar which will also help to break up the space.

24.01.2022 Happy birthday to our French chef Madjid, its great that you get to share your love of food with our guests this weekend. Of course it wouldnt be a birthday celebration without a French tart! Madjids an Australian resident and has been in Australia for about 8 years and now calls Tasmania home. His great passion is his charcuterie which is some of the finest in Tasmania. When we finish the barn one of our next projects is helping Madjid take his charcuterie to the Tasmanian public. This weekend we still have space for a couple of tables. We will also be doing farm and barn tours and there are baby lambs, piglets and calves. With sunny weather forecast its going to be a great weekend at the farm.

24.01.2022 Dont count your chickens before they hatch. After a scare when my brother lost power to his incubator for an unknown period, we surprisingly have a successful hatching of eggs. Its a delayed hatching maybe a day later than normal but its exciting to welcome our future layers into the world. We decided to hatch our own chickens after covid demand meant we had trouble sourcing laying hens. There is three different genetic lines that were hatching, silver, red and black. ... In time they will move to the chicken tractor and give us free range eggs again for the restaurant and markets. We might even keep some breeding lines.

23.01.2022 Just a reminder our farm restaurant is closed this weekend as were doing a fake wedding photoshoot in our new barn and having a private work party for our team, family and friends to celebrate a big 6 months. Im sure lots of curly tales will be told. We look forward to sharing photos of our new barn all dressed up for a wedding. Its looking really amazing. Our nose to tail restaurant will be open again next weekend.

23.01.2022 Cooking with coals this fathers day for the ultimate barbecue. The restaurant will be open on Sunday for fathers day. We have two sittings 11:30am and 2:00pm. All of the tables inside the restaurant have been booked out for the first sitting however we have tables inside for 2:00pm. Were doing a three course set menu for $55, with kids options also available. ... With fine weather forecast we also will have tables available outside throughout the day. We also have outdoor space available outside in Saturday as well but all internal tables have been booked. Juggling social distancing and running a restaurant on popular days such as fathers day is going to be really tricky for those in hospitality. Cant wait to next month when the barn looks like it will be in use. To make a booking please send us a message or give us a call.

23.01.2022 Meet Laura, our new Event and Restaurant manager. We're both excited and relieved to have her join our team. She has hit the ground running and has been busy finalising our wedding packages. She has also started corresponding to all of the private events that are being booked for the barn. She will also be responsible for looking after our growing number of hospitality staff. The new barn function space is facilitating a new chapter for the farm as it allows us to offer more... full time employment to locals. In addition to Laura we're now in the position to offer for the first time traineeships/apprenticeships in both hospitality(chef and front of house) and horticulture/agriculture. We're looking for motivated individuals who are seeking to work with a growing agri-tourism business. We're also seeking casual bar/front of house staff. If you would like to learn more about our work opportunities email us at [email protected]. Alternatively if you would like to talk to Laura about events in our new barn space or weddings email [email protected] Photo:Kelly Slater

23.01.2022 Such a great lunch service today. Over 80 people ventured out to the farm for a paddock to plate experience. It was a beautiful atmosphere. So many people from outside the region who were referred to the place by a friend. As a host today we loved the feedback. These were some of the comments. "It's such a beautiful venue"... "You have great friendly staff" "Why didn't I know about this place before? "Great simple menu" "Food is so delicious" "Your animals look so healthy and happy" "Love the garden' *This place won't be a hidden gem for much longer" "Nice cider" "I feel like I'm back in Europe" "It reminds me of France" "The Dial Range is such an underutilized resource" Then this; "I got lost, you need more signage and support by council. They should be going out of the way to help you. I wish this venue was in my municipality" Comments by a local visiting mayor. We have been trying with council so hopefully we will get some further assistance, particularly around signage. At the moment we're transitioning from a working farm into an agri-tourism business. We have to be patient. As one of the few working farms trying to do tourism we understand that presents both challenges and opportunities. However, the future remains bright. kellyslatervisuals

23.01.2022 This years cider vintage is now available on tap in the restaurant. Its perhaps fractionally drier than last year, with attributes from our heritage cider orchard shining through. It was sampledat our fake wedding photo shoot on the weekend with glowing reviews. In the coming weeks we will put it in cans for take away and home deliveries options. In time we will set up a bar in our new barn and offer a cellar door experience to compliment our paddock to plate food. If you wish to make a reservation for this weekends lunch service. Please send us a message.

23.01.2022 Have you experienced lunch at the farm? We're open all weekend including Monday! If you have visited our beautiful farm you will know it's more than just lunch, it's an experience for all the senses. ... After two weekends of big events, we welcome you back to the restaurant for a beautiful lunch cooked with passion and skilled hands by our French chef Madjid. It's six courses inspired by the land, origins, voyages, seasons and traditions. Dishes use fresh local and ethical ingredients such as our rare breed free range pork and lamb and grass fed dairy shorthorn beef. Accompanying our rare breed meat will be luscious vegetables and fragrant herbs from our potager garden or local farms. It's not fast food based on sourcing the cheapest local ingredients. It's based on using what's available and preparing it with the love it deserves. Message us to book a table.

23.01.2022 We owe the Tasmanian community a big thank you. Since the pandemic began we have now delivered over 3500 boxes of fresh ethical food to over 1200 families across Tasmania. Not only did this provide our small business with an outlet for its produce, the level of community support received gave us so much energy and inspiration. We fuelled this energy into our barn project and were excited to announce that we will be launching our beautiful new space at our Farm to Fermentati...on Open Day on the 18th of October. https://www.facebook.com/events/222578095452741?acontext=%7B%22action_history%22%3A[%7B%22surface%22%3A%22page%22%2C%22mechanism%22%3A%22page_admin_bar%22%2C%22extra_data%22%3A%22%7B%5C%22page_id%5C%22%3A151286511560970%7D%22%7D%2C%7B%22surface%22%3A%22events_admin_tool%22%2C%22mechanism%22%3A%22events_admin_tool%22%2C%22extra_data%22%3A%22[]%22%7D]%2C%22has_source%22%3Atrue%7D We are continuing with our home delivery service every week in the north of the state and will continue to travel south to Hobart at this stage once or twice a month. We wont be attending Farm Gate Market this month but will instead be doing home deliveries this Sunday. Orders for Hobart close by 11:00 am this Friday. https://www.mountgnomonfarm.com.au/shop/

22.01.2022 It felt like something special was launched this weekend. Over 400 people packed three full shows to witness The Barn Door Cabaret. Part of it was the barn, but more importantly it was the launching of a beautiful space for artists to perform and the community to enjoy. It was so beautiful to watch the look of wonder and excitement on the audiences faces. From 5 year old kids to those in the 80s everyone was enthralled. Thanks to all the amazing artists, you were brilliant.... We look forward to sharing this space again in the future. A big thankyou to my team who did an amazing job. So smooth. The service matched the high quality of Madjids food. Lastly thanks to the community for coming out to our farm and supporting both us and the arts.

20.01.2022 You cant keep a good man down. Our butcher Neville recently celebrated 70 years in the workforce, 66 years of which has been as a butcher. He started his working life as a teenager working on the rugged west coast. He is our longest serving employee having been with the farm now over 10 years. He was frustrated when during the initial stages of covid when we had to get him to have a precautionary break from the workplace. I remember him saying "I didnt want to go out this ...way Im a few weeks off 70 years working and I want to go out on my own terms". Thankfully with the virus currently under control in Tasmania hes now back bigger than ever and is loving the opportunity to again tell a story or one of his dad jokes. His mind remains as sharp as his knives. Few would have contributed as much to the workforce as Neville. I hope that when Im in my 80s Im going as strong. Hes the farms real life Benjamin Button.

19.01.2022 We dont plan on outside dining this weekend but it will be cozy in the restaurant. With weather fitting for ducks were going to have our own free range confit duck legs on the men for the first time. This weekends set menu. $60 pp -Roasted pumpkin and ashgrove vintage cheddar soup.... -Spanish tortilla w garden rocket. -Mount Gnomon farm free range confit duck leg + celeriac and horseradish and mulled wine jus. --Bbq smoked and grill grass fed beef brisket. -Spiced peach and honey glazed rare breed ham. -Artisan sausage and smoked chorizo w chimichurri. -Miss Piggys gravy + parsnips and potato mash. -Borlotti beans, fennel, apple and walnut salad w Ancho chilli dressing. -"Tarte Bourdaloue" Almond and pear tart w rosemary cream. If the rain continues we can all jump in our new ark. To book a table please send us a message.

19.01.2022 Getting ready for lunch at the farm today. Its a great day to be cooking with fire. Today is one of the few Sundays where we have spare tables. If you would like to come for a long lunch followed by a farm/barn tour just send us a message.

19.01.2022 First of many. This is the first professional wedding couple photo taken in front of our new barn by talented @astridsimonephotography Its been great to have Astrid and her colleague @tegan_murphy_photography supporting us as our venue has developed. Theyre both excited about the vision of the farm and all the on-farm photo opportunities. You dont have to travel for good photo locations. Flower bouquet was made by Zara Lunston from Hill Street Devonport.... Good friends Cassie and Craig volunteered to be our fake wedding couple. They were such great sports and looked amazing. It was a cold winters evening but the light was perfect. Were lucky that the barn is at the top of the hill and captures the last of the light. We wanted to have some professional photos of the new barn for our wedding packages that were putting together.

19.01.2022 It's mother's Day this Sunday. We're looking forward to hosting guests in our French barn with a delicious set menu with options for the family. There are a few tables left at both the 11:30 and 1:30 sittings. ... Menu and tickets; https://www.mountgnomonfarm.com.au//mothers-day-lunch-in-/ @astridsimonephotography

19.01.2022 The garden is starting to come alive with colours. We felt that these sunflowers were too beautiful to pick to take to Harvest and Farm Gate Market. We're looking forward to our first markets of the new year. The restaurant will also be open on Sunday, send us a message to make a booking.

18.01.2022 It’s a sleepy Sunday at the farm. We’re open for lunch in the barn and a farm tour. We might have to wake these five day old piglets up. Send us a message if you would like to come for lunch - don’t stress suckling pig is not on the menu.

17.01.2022 Piglets love sleeping outside next to mum in summer. It's been a peaceful afternoon on the farm. They're pretty cute at this age. Plenty of piglets for patting at our picnic on the 26th.

17.01.2022 Exciting news we’re teaming up with some local producer to host our first market at the farm. The twilight Christmas market will be held on Wednesday the 23rd of December, 4-9 and will feature local producers such as Red Cow Organics and Rocky Gardens along with some local craft stalls. https://www.facebook.com/events/840559803443313/ The bar will be open in the barn, there will be live music and we will be serving food. It will be a great time to visit the farm, try our cide...r, collect your ham and shop for some high quality local items. If you’re interested in having a stall send us a message. This great drone picture was taken by Skylandav at the Farm to Ferment festival. We will have some produce available to purchase but hams will sell out (we're down to the last 20 percent) so it’s best to pre-order. https://www.mountgnomonfarm.com.au/christmas-orders/

16.01.2022 This weekend in the restaurant we’re offering our beautiful platters for Saturday lunch featuring homemade charcuterie. Sunday will be a full set menu including roast rare breed pork loin. Farm tours on Sunday post lunch. We’re also looking forward to hosting a 50th birthday with live music on Saturday night in the barn. If you would like to enquire about the barn for a birthday party or function send us an email at [email protected]

15.01.2022 Love this picture of lovers Cassie and Craig by Astrid Simone. It shows the scale of the barn and going through the barn door is liking entering another world. The cladding is Tas oak that will weather and become darker with time. We can have 180 people in the barn with social distancing, its a big space but doesnt feel too big even with small groups.... You dont have to get married to book your function in the barn. Weve started taking bookings for birthday parties and Christmas functions. Going to need a big Christmas and truck to carry it.

14.01.2022 Last night we hosted the first of three cabaret shows in the barn with internationally acclaimed circus artists. It was amazing. The enthusiastic showgoers had the barn buzzing. We don't want to give too much away for people coming to the show tonight and tomorrow but we're so fortunate with the quality of all the artists and to have them all together performing. After 6 months of no shows they were excited to showcase their talents. There is only a few tables left for tonig...ht and Sunday's performance. https://www.trybooking.com/events/landing?eid=661016& If you're coming tomorrow we've posted the menu so we can prepare your meals to be ready at the start of the show which starts at 2. Everyone else will have the meals in the interval. Send us an email at [email protected] Message us if you have any questions.

14.01.2022 Mother's Day lunch at the farm. Yes have re-opened tickets for mother's Day lunch in the barn. We have spare tables at both the 11:30 and 1:30 sessions. https://www.mountgnomonfarm.com.au/events/

14.01.2022 Our new access road takes you through the farm, right to the back of the barn to our barn function car park. It transects the highest point of the farm allowing for 360 views to the rolling hills, sea and mountains. In the future this will be the accomodation area. Guests will have access to some pretty amazing views. This autumn we will start landscaping and planting out a range of trees and shrubs to create a mini parkland environment. It will have more of a northern hemisphere influence consisting of trees like birches, oaks and sequoias. We will have to be patient but in time it will buffer the wind, provide shade and create a beautiful environment. It’s part of the big picture plans of the farm to create different spaces and environments.

13.01.2022 So gloomy and moody. Its a wet and cold weekend, thats made us appreciate how beautiful the weather was in July. You can catch us @farmgatemarket this Sunday and for lunch at the farm restaurant. If you dont want to venture out weve extended the online shop so that we dont come home with produce due to a quiet weekend at the markets. ... Hobart customers we would still love to see you! We are always amazed at the dedicated market customers that brave the rain and cheer up the producers spirits. https://www.mountgnomonfarm.com.au/shop/ This photo also reminds me that we better hurry up and prune the cider orchard as spring will be here in two weeks!

13.01.2022 Next week we host our first official wedding in our new barn space. It's a really exciting new chapter at the farm it’s hard to believe that this time last year we just had a big hole in the ground where our new building proudly stands. We built the barn so we could offer an all in one venue. A place where couples didn't have to stress about the weather, if it rained the wedding ceremony could be moved inside and if it was cold we could light our beautiful French fire and ...shut the big barn door. The insulated barn with it's rustic exterior but more modern french industrial styled interior was built to be grand but still intimate. It's been approved as a 250 person function venue and even with covid restrictions we can host 180 guests. The beauty of the farm and surrounds and our gardens and orchard means that couples won't have to venture away for photos. While our French chef can forage from our kitchen gardens just prior to the reception to create dishes of unmatched freshness, fragrance and quality. Since our fake wedding in August we've been busy putting further touches on our barn and adding to our team. We've appointed an events and hospitality manager Laura Hodge who has been putting the final touches on our wedding packages and has taken over correspondence with our wedding couples. We're really excited and relieved to have her on board. When we posted the beautiful photos of our fake wedding taken by the talented Astrid Simone we were flooded with wedding enquiries. It surprised us how quickly our calendar filled up. This summer we're hosting 8 weddings while spaces for next seasons wedding season are filling up fast, we have only one weekend free for both January and February. Yes we're going to be busy even before the borders open and we become a destination wedding venue. If you would like to arrange a site visit or learn more about our wedding packages email Laura at [email protected]

13.01.2022 Beau and Denis are today finishing off the tops for our beautiful Tas Oak trestle tables. Weve made them 3000 mm long and 1200 mm wide, so that we can fit both platters and table decorations down the middle. They will be stained tonight ahead of a wedding photoshoot this weekend. Its been great to employ both Beau and Denis to put the finishing touches on the barn. Both were left unemployed due to the downturn in the entertainment industry. Beau is a professional circus ri...gger and Denis an international circus preformer that came back from Vegas at the end of March. When Americans started lining up to buy guns Denis knew it was time to come home to his family. They are both used to working at heights so were the perfect combination to install the timber over our beams. If any prospective wedding couple wishes to come on Saturday to inspect the barn in its glory all set up ready for a wedding please send us a message. Were super excited to be working with @sweetnothingseventhire in decorating the space and @astridsimonephotography in capturing the images.

13.01.2022 Fire and mountain festival 5th June. https://www.facebook.com/events/3118654861695054/?sfnsn=mo Our first twilight festival - experience the magic of the farm at night.... Featuring internationally acclaimed artists playing with fire including Polynesian Fire Twirler Lion Tasi and Bubble magician Denis Lock Sit around a fire pot and be mesmerised by harpist Emily Sanzaro who will be combining with talented Launceston duo the Runaway Belles Then get your dancing shoes on as dynamic 3 piece the Chester draws and the Lowboys will serve up old school toe tappin, chicken pickin, swingin jazzed up blues. Food Stalls Long Table Barn Feast Garden Bars Mulled Wine Tickets; https://www.trybooking.com/BRJWC #mulledwine #firetwirling #circus #firepots #livemusic #harpist #winterfeast #cookingwithfire

13.01.2022 Saturday & Sunday lunch menu for this weekend! As many of you know, our menu is different every week to suit what is in season and available. Come for a cider and a beautiful meal by the cosy French fireplace. ... Simply click the ‘Book Now’ button on our Facebook page to reserve your spot! -Mount Gnomon farm platter ( for two ) Selection of cured and cooked house charcuterie made with our rare breed free range pigs, Red Cow Organics cheese, garden lettuce and grilled vegetables, fresh fruits, dips, pickles, relish and sourdough bread. -Butternut squash and vintage cheddar soup with nutmeg cream and sourdough toast. - Slow roasted pork hock with mash, cider braised cabbage, pickles and apple sauce. -Garden beetroots and carrots, crispy kennebecs with olive tapenade, fermented chilli sauce, local feta and seeds. -Garden rhubarb and almond tart with pepper berrie chantilly. -Cashew "custard" with preserved Nashi pears, berrie coulis and hazelnut.

12.01.2022 Our gardener Jacquie digging carrots from our kitchen garden for this weekends restaurant service and for some winter vegetable boxes. Cooked over coals on our Argentinian grill the carrots are delicious. With spring just around the corner our garden is going to come alive. This year we will be expanding our vegetable production area so we can use the freshest produce in the restaurant and also allow us to continue offering our vegetable boxes. Jacquie has now been with th...e farm 12 months and has helped transform our gardens. Shes a constant source of ideas and inspiration. All of us at the farm cant wait to see this years garden take shape. Yes Jacquie I will do something about the chickens. If you would like to make a booking for our restaurant, please send us a message.

11.01.2022 This weekend's menu in the comfort of our barn. -Mount Gnomon farm platter ( for two ) $70 Selection of cured and cooked house charcuterie made with our rare breed free rangepigs, Red Cow dairy cheese, garden lettuce and grilled vegetables, fresh fruit, nuts, pickles, relish and sourdough bread.... -Parsnips and hazelnut soup, guanciale and sourdough toast $14 -"Boeuf bourguignon" slow cooked grass fed beef cheek, red wine, mushroom, lardons, celeriac and potato mash. $ 28 -House made pappardelle pasta with Sicilian Shropshire lamb ragout, gremolata and pine nuts. $24 -Garden beetroots and carrots, crispy kennebecs with olive tapenade, fermented chilli sauce, local feta and seeds. $22 -Cider braised cabbage and bacon. $8 -Bowl of chips. $8 -Garden rhubarb and almond tart with pepper berrie chantilly. $12 -Basque cheese cake with preserved nashi pear. $12 Bookings through open table.

11.01.2022 It has been a crazy year, for our team at the farm its been a chance to reflect and we realised we have to quickly change business direction. We have to be adaptable and think about what we can do and not what we can no longer do. At the same time as weve tried to adapt our business weve tried to build our new barn as quickly as possible. Its going to not only provide the farm with opportunities to go in different directions, its also going to be a great asset for the co...mmunity. This week we had a planning meeting with slipstream circus with the view of hosting their annual production an event that was unlikely to go ahead due to the lack of a suitably sized community venue that would allow for social distancing. It looks likely that we will launch our new space with a weekend of circus activities including a cabaret show on the weekend of the 18-20th September! Weve just got a few final hoops to jump through. As for the barn, today our feature light made by the team at Cocoon was installed. Its really beautiful and can easily be added to with different flowers and foliage depending on your event theme. Bulbs have been installed in the gourds, with the fairy lights to be connected next week. The ceiling beams are looking awesome. Its a slow process to install as theyre about 8 metres long with the apex being over 8 metres off the ground. They should all be covered next week. One step at a time. If you want to come for a sneak peak and a tour were open for lunch on Saturday and Sunday.

11.01.2022 When mums away piglets play. These piglets were born on Saturday and are working out their pecking order and having a bit of fun. Theyre our first piglets out of our Tamworth/Duroc boar. Theyre quite adorable. These guys will be an attraction for our farm tours.

11.01.2022 Its going to be an interesting challenge as a venue host limiting dancing at a wedding. Im guessing that there are now going to be massive bridal parties and that everyone is going to be saying theyre family. As a host are you meant to ask for ID to prove theyre related? Well in Tasmania isnt everyone related! Who is going to stop kids from the same family joining hands and dancing when the music starts and they see others dancing. Hopefully common sense in Tasmania pr...evails and we follow similar rules to WA. Of course it would be a different story if there was active cases and community spread. However were lucky that the government has done a great job until now and were in a great position to allow for life to be as normal as possible. My family modelling for @astridsimonephotography at our fake wedding. #footloose #wedding #family #barnwedding #bridalwaltz

10.01.2022 We really enjoyed a busy service in the restaurant today. We're lucky with the guests that come to the farm, usually always inquisitive and friendly. We will re-open both next Saturday and Sunday for lunch and for our picnic on Tuesday the 26th.

10.01.2022 This week were going to style the barn for the first time for a photoshoot. Its going to be great to have @astridsimonephotography and @tegan_murphy_photography come and take some professional photos. This beautiful picture was taken by @laurenmckinnon who visited the farm with a group of artists as part of our artist in residence program. It looks like its out of a magazine. Its hard not to be excited about all the beautiful photos that are going to emerge from this spa...ce. I love the barns first major feature items in this picture the French wood fire and our hanging light, both designed by @cocoondesigners.

10.01.2022 Winston attention stance as he surveys the arrival of guests for a dinner function. Hes a gentle soul and terribly spoilt. He will hang out not far from the barbecue waiting to see if the chef will find him something delicious.

09.01.2022 Dark mofo we're coming. Our team is heading south tomorrow for the states biggest feast at Dark Mofo. This year there will be a Malaysian twist to our stall. Our friend Yyan will be making traditional Malaysian dishes with our pork. We will be in the shed, so make sure you come and visit and say hello. We will have a great range of delicious offerings.... A big congratulations for the winter feast team team for the courage to go ahead and organise a festival despite the challenges that covid has presented. You don't achieve things for the community unless you have a go. Like all stalls we're hopeful for a successful event. After a two year break we just appreciate being part of an event that is magical and great for Tasmania.

09.01.2022 To dream is to dream and to act on the dream is to live. A big motivation of building the barn was to create a building large enough to give protection from the elements when we have our open days at the farm. Weve previously used a circus tent which was regularly blown about in the wind. We needed something secure so we could offer an all weather venue to guests at the farm. Being at the top of the hill its the highest point at the farm. Its the ideal location to watch ...the sun go down. The skies at the farm are really amazing, thanks to Astrid Simone Photography for this beautiful shot.

09.01.2022 We have the ultimate comfort food for winters last weekend. You get to slowly work your way through our French Madjids offerings. I think my favourite is the beef short ribs slowly cooked on our Argentinian grill. We still have some spare tables for both today and tomorrow.

09.01.2022 Beams done! The conversion from an Eureka steel shed kit into a wooden barn is nearly complete after we covered the last beams today with stained Tas oak boards. Although darker than originally imagined they do look super amazing and look like they are big wooden beams. ... We wanted to create something original that was rustic enough on the outside with a more modern and beautiful interior. Getting closer to a September launch.

09.01.2022 One of the most popular items this weekend in the restaurant was Madjids farmhouse terrine, served with pickled fennel, carrots and celeriac ramoulade. Combined with our pastrami its a great way to start lunch at the farm. It was a really busy weekend at the restaurant, a 60th birthday, a 50th wedding anniversary and two fully booked fathers day sittings. The team did a great job. Everytime we host people at the farm its a pleasure. This weekend in attendance was some re...gular home delivery customers that travelled far from Sisters Beach, Launceston and even Hobart. Thankyou so much for making the effort! Its nice to see the broad support of the community towards the farm and our endeavors. When showing people the barn it was like showing them what their support has allowed us to achieve. Its a great example of what can be achieved through community supported agriculture and buying local.

09.01.2022 Want to join the Mount Gnomon team? We have an exciting opportunity for an event and hospitality manager to join our team as we launch our amazing new barn event space and start a new chapter at the farm. Its an exciting time for the business and were seeking to employ an individual who will work with our team to achieve something special for the region, grow the business and to coordinate amazing events. If you can work independently and be a leader of a team we would lov...e to hear from you. Please feel free to share and let people know who you think would be suited to the role. Just follow the link to our website for more information. https://www.mountgnomonfarm.com.au/join-the-team/

08.01.2022 Lambs are funny looking creatures when first born. They have alien looking faces, excess skin and big woolen socks. They also have cat like whiskers. This little girl was born last night and I bet was glad the snow didnt reach us. Its at the innocent stage where it is inquisitive and hasnt learnt from its mum to run away. A mild July has meant that weve had a great lambing season. Weve planted out most of our old pig paddocks with annual ryegrass to give them a spell and the sheep are loving the lush grass. Its great to rotate our paddocks and use up some of the fertility generated by years of pig farming.

08.01.2022 First lamb of the season. Shropshire's are a breed that cycle based on day length. So they naturally give birth in winter. It means the lambs are strong when spring arrives so they can eat the spring surplus feed. We just have to give them lots of shelter when lambing.

07.01.2022 Back by popular demand! Weve been getting phone calls and emails from people missing Madjids lasagne and our vegetable boxes. https://www.mountgnomonfarm.com.au/shop/... Weve added a winter vegetable box to our online shop along with couple and family sized lasagne options. They can be picked up at the farm with a range of meat boxes or be delivered to your door. Were on the road again this week with deliveries along the coast, Launceston and Hobart. With a wet week forecast its a great time to stay inside and have comfort food delivered to your door. Orders close tomorrow night. The restaurant will also be open this weekend for our set lunch menu showcasing our charcuterie and produce cooked over coals.

05.01.2022 We had to stop packing for the farmers markets to take in the changing light at the farm. At times we feel like we're living in a postcard at the farm. We're very lucky. Fingers crossed for some amazing sunsets for the Christmas functions and weddings that are coming up. We're about to get super busy. This weekend you can find us at both Harvest and Farmgate markets. It will be our last trip south until the Christmas markets in December. If you want to visit us at the farm for lunch, the restaurant will be open all weekend including Monday.

05.01.2022 What's your favourite Mount Gnomon sausage? We have had a busy week making Italian style sausages for Farm Gate Market in Hobart tomorrow. Out pork sausages are one of our most popular products, they have no fillers or preservatives. We just add black pepper, salt and a few spices/herbs to complement the flavour of our free range pork. All are made by us on farm using our recipes. ... We also have a good range of free range pork and bacon. It's good to be in Hobart, see you tomorrow.

04.01.2022 Watching the sun go down with the sheep. Sometimes farm life can showcase the most beautiful moments.

03.01.2022 Grazing the sheep between the rows of apples with electronic netting. In the past we normally mowed the grass between the rows but wanted to utilise the grass by using electronic chicken netting. We will be able to use the netting to do pastured poultry in the orchard all year round. Were thinking our muscovy ducks will keep the grass down and help with integrated pest management, when there are apples on the trees. When the trees arnt carrying apples we could use the chicken tractor with our laying chickens. So far the sheep have respected the fencing and are doing a great job.

02.01.2022 The pump shed oversees our spring where we pump water for the house. Its a beautiful spot and touch wood has never ran dry. Im trying to work out how so much grass can grow on its roof. The farm has do many great photo locations.

02.01.2022 Home made produce delivered to your door or cooked for you at the farm. This weekend we will be open for lunch on Saturday and Sunday. We will be keeping the menu similar to previous weekends and will be featuring home made charcuterie and produce cooked over coals on our asado grill. It will be a set tasting menu where you get to sample a range of dishes. If you cant make it to the farm, we will deliver our produce to your door. ... https://www.mountgnomonfarm.com.au/shop/

02.01.2022 Pruning the trees watching the sun go down. Amazing spring day. It feels like the long winter is coming to an end. Trying to tie up jobs before we open the doors of this barn officially for birthday parties, christmas functions and weddings. This year as a business owner you feel like youre always on edge, fighting to keep the dream alive. However the tide will turn and no doubt good times lay ahead. A mentor once told me ultimately its how you handle your challenges that determine your success. Ive been lucky to have such a great team at the farm supporting the business negotiate the challenges. Its also hard not to be inspired by the natural beauty of the location.

01.01.2022 Yum yum pig's bum - Christmas ham orders are open! https://www.mountgnomonfarm.com.au/christmas-orders/ Yes we've opened our online shop for Tasmania's most popular free range Christmas ham. This will be the 12th year our ham has graced the tables of so many families in Tasmania, it really has become a tradition. It means a lot to us, that produce grown at the farm is celebrated by family and friends on one of the most significant days of the year.... This year we have both good and bad news. The good news is that we are offering similar produce to previous years and have included Madjid's famous pear and almond tart for the first time. Other items include porchetta, our orchard cider, rolled roasts and sausage and barbecue packs. The bad news is that we don't have as much produce as previous years. We're worried some of our regulars might miss out. We have already started counting legs and working out how many pigs will be ready in December. There is a common pig farmer saying "you don't sell your hams before your count your legs". Well it's a phrase i've been thinking about a lot lately, no need to count sheep when you stay awake at night counting pigs! We're not like a butcher shop or supermarket that can just order in more hams, what we sell is what we produce free range here at the farm. It what makes our hams special and unique and our life at the farm a tad stressful. Christmas orders will be able to be collected from the farm and at farmers markets in Launceston and Hobart prior to Christmas. We're also looking at having an artisan Christmas market at the farm in our new barn on the 23rd of December so you will be able to collect some other local produce. So watch this space and please don't leave your order to the last minute, Christmas is coming!! https://www.mountgnomonfarm.com.au/christmas-orders/

01.01.2022 Dark mofo team 2021. It's great to be back at the festival and offering something new and exciting. Hopefully after 5 nights we're still all smiles. Make sure you visit us inside the shed. Thanks to Yyan and Abby for showcasing both authentic Malaysian food and our delicious free range pork.

01.01.2022 You work hard for a moment like this. This weekend we closed the restaurant so we could dress up our barn for a photoshoot/fake wedding. It was amazing to see it come to life. A big thanks to @sweetnothingseventhire for styling the barn and @astridsimonephotography and @tegan_murphy_photography for coming and taking the photos. We cant wait to share them with you. Were just going through the final stages before we can use the building for public functions. We have to inst...all disability access before we can can aquire temporary occupancy. We have some great events planned for this space before we host our first real wedding at the end of November.

01.01.2022 We're excited to host emerging music talent Dylan Boys and band Channel IV for our next open day/picnic on the 26th of January. Join us for chilled afternoon of delicious food and beverages and great live music. https://www.facebook.com/events/202096054984681 There will be our regular open day activities including a farm tour and piglet patting. We will provide some seating and tables but feel free to bring a picnic blanket and chair.... Book online to secure a ticket and the opportunity to win a hamper from the farm. https://www.trybooking.com/BNZKO Tickets will also be available at the gate. When:Tuesday 26th January 12-4 Adults $10 Children 3-18 $5 Family tickets $25

01.01.2022 Setting up after our first wedding for a Christmas function in the barn. We’re excited to be using the barn for large corporate functions. Tomorrow we will be open for lunch. To make a booking send us an email at [email protected]

01.01.2022 Agfest this week was our first festival in well over a year. Despite restrictions capping crowd sizes to a third of normal capacity our team smashed it and we had the best agfest event ever. It was so great seeing so many familiar faces and feeling the support of the community. We have missed the festival rush. A big thankyou to my amazing team. It was our youngest ever team and the first time that we didn't have any international workers. Despite being under pressure they... showed leadership and initiative and were quite simply amazing. Big thanks to young leaders Heidi and Zac.. Zac came to us as a volunteer student at Agfest two years ago and has been employed with us ever since. In the absence of our chef and experienced staff who have been prepping for mother's Day he mastered the barbecue that fed over 2000 people. Not bad for a 17 year old. Now for a good night's sleep before Mother's Day in the barn.