Free Range, Heritage Produce
Mount Gnomon Farm rests against the Dial Range – a tract of wilderness that stretches from Penguin to Cradle Mountain in Tasmania’s north-west.
Guy Robertson welcomes you to the farm: to taste the ethically-raised meat in our dining room, to wander through the paddocks on a guided secret life of pigs tour, and to learn from a farmer how good, honest food is produced.
We would love you to follow our adventure through social media. You can see what we’re doing today by searching for us on Instagram and Facebook, we update regularly and promote our farm Live at the Sty music events by creating an event page on Facebook. A Facebook event page allows you to easily share the event with friends so you can arrange for a group to visit the farm.
We are ready for your Christmas orders
It’s finally time to order your Free Range Rare Breed Christmas ham and treats
We’re excited to announce that we’re now open for ordering your Christmas ham and meat.
This year we’re offering our usual range of delicious bone-in and boneless leg hams they are smoked with oak and are suitable for either eating fresh or glazing. We will also have pork roasts, charcuterie packs which include some of our famous small goods, along with sausage and bbq packs for boxing day barbecues. This year barbecue packs include all of our rare breed, beef, pork and lamb. Like previous years there is a ten percent discount on roasts and barbecue packs when ordering a ham.
For the first time, we will offer a rolled porchetta roast. It’s a classic Italian roast pork dish that we will prepare by rolling one of our rare breed pork loins with spices and fresh herbs from the garden.
Order now via our brand new webshop, where you can also find more information about pick up dates and locations. I urge you to order your Christmas meat promptly, because we have a limited number of pigs out in the paddock, and first in – best fed!
We’re re-opening our restaurant on Sundays
We’re excited to announce that we are re-opening our restaurant for the entire summer season.
Every Sunday between 11AM and 15PM we’ll be serving a delicious paddock to plate lunch, prepared by our new chef Hugo.
Hugo is from the Basque Country, where he was born into a family of notoriously talented chefs and butchers. He has worked in multiple Michelin star restaurants such as Metropole Monte Carlo in Monaco and DiverXO in Madrid, and has been travelling the globe for the past four years to discover new techniques and ingredients to cook with. Before heading back home to start his own restaurant he plans on blowing your taste buds away with a range of original dishes. Of course he will be using the meat from our rare breed pigs, lamb and cattle and fresh greens from our garden.
Farm tours will be included after lunch.