22 July 2025
We’re based in the North East, near Scottsdale, where the paddocks are shaped by generations of farming and the climate does something special. It’s not just that it’s clean here (though it is — some of the cleanest air and water in the world), or that it’s quiet (though that helps). It’s that Tasmania gives us the right conditions to grow produce properly — slowly, carefully, and without shortcuts.
Our climate is temperate, with cold winters, long shoulder seasons, and a summer that doesn’t burn everything to a crisp. That longer growing window means our shallots don’t rush — they develop flavour at their own pace. In a world of quick fixes and fast crops, we think that counts for something.
Then there’s the soil. Menlo Fields sits on red basalt ground — rich, structured, and forgiving. It holds moisture when we need it, drains when we don’t, and helps our crops grow consistently year after year. That consistency matters, especially when we’re grading and packing for chefs and wholesalers who expect uniformity every time.
But growing in Tasmania isn’t just about the environment — it’s about the values that come with it. There’s a certain practicality to farming here. You work with what you’ve got, plan ahead, and do the job properly. That mindset has shaped how we run Menlo Fields, and why we care so much about how our shallots are grown, graded, and delivered.
Being Tasmanian-grown also means we’re part of a broader food culture that values origin. Whether it’s a chef plating up in Hobart or a wholesaler in Sydney, people care where their produce comes from — and “Tasmanian-grown” still means something; a cool climate, clean inputs, and a flavour that wasn’t rushed or watered down.
The reason we’re still here is because this place gives us the best chance of doing what we do well. Every box of shallots that leaves our shed carries that story — of Tasmanian paddocks, Tasmanian weather, and Tasmanian standards.
Geographically the best.
