Pinot Noir Jelly with Pepperberries is a product unique to Tassie Taste Buds. As a child Ann would make jelly with her mother, collecting fermented grape skins from the winery (her father was a vigneron), then boiling it up, straining the juice, adding sugar and pectin, then simmering to set. Ann now obtains her pinot noir grapes from Meadowbank and carries on the jelly making tradition for all to enjoy in Tassie Taste Buds benchmark products, Pinot Noir Jelly with Pepperberry and Pinot Noir Jelly.
Available in 270g jars
TassieTasteBuds has been based in Woodbridge since 2007 and is operated by Ann, who has many years of experience working in the catering industry and as a restauranteur. Ann lives at Woodbridge and all Tassie Taste Bud products are made on-site in a purpose built premises. All products are based on what is able to be sourced locally. Anne loves to ‘raid’ people’s gardens for their excess produce. She started off with a large range of products, gradually condensing them down to those that are most popular. Tassie Taste Bud’s range include jams, jellies, fruit pastes, chutneys as well as some not so usual products like pickled walnuts and horseradish mustard.
Ann grows many food items herself, with all the rhubarb and horseradish in her products coming from her garden. Fruit from her thornless blackberries and mountain pepper bushes go into her products and plums come from the neighbour’s garden. Pears, apples and quinces are sourced from local orchards. Pinot noir grapes come from Meadowbank and peaches, beetroot, onion are all Tasmanian grown.