Terry and Nicky arrived in Tasmania after making a sea-change from Sydney. Giving up their secure jobs was made easier by their purchase of a small cottage on 3 acres in the idyllic Huon Valley in the state’s south, famed for fruit production.
Being foodies, it was while having friends over for a visit from Sydney, that they decided to prepare a paella, and found it difficult to source saffron locally. Eventually they tracked down a small 150mg jar for $14.95 and were stunned at just how prized the spice was.
Curiosity prevailed and the couple found that Tasmania had ideal conditions for growing saffron, and that the vast majority of saffron sold in Australia was imported.

Terry and Nicky sensed the opportunity of replacing imported produce with home grown saffron.
This led to a fantastic love affair with the tiny red threads that has spanned almost three decades.
Recovering from once in a century flooding which almost wiped out their entire crop in only their third year, Tas-Saff have risen to become the most successful saffron producers in Australia.