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FAQs

Know your onions!

Frequently asked questions

What you need to know about Fat Pig Farm

Hello, and welcome to Fat Pig Farm. Here you will find more detailed information about lunches and classes as well as some fine print on shopping with us.

When are you open?

Fat Pig Farm is a working family farm, and are only open on most weeks for Friday Feasts and cooking workshops. Sadly, we’re not available for drop by visits.  We are very social and love welcoming guests when we can but we have a farm to run and need the time to run it.  So all visits to the farm need to be pre-booked (via our Restaurant or Cookery School pages). Our neighbours and council have been very supportive of our limited opening hours and if you can’t make it during our opening hours, we would love it if you’d respect our privacy and that of our neighbours and perhaps visit the stall at Salamanca on Saturdays instead.

What do I get when I book?

What nature gifts us! But more seriously:

Our Friday Feasts are an inclusive long lunch with a farm tour. Think of a long farmhouse table, multiple seasonal dishes from produce sourced on our farm and nearby, along with four tailored, matched alcoholic drinks to celebrate the meal. (We have a carefully selected list of Tasmanian beer, wine, cider and spirits, and additional alcoholic drinks will be available for an extra charge.) If you’re not drinking alcohol, or only some of the drinks, we will provide bespoke non-alcoholic drinks in their place. The meal is indeed a feast; it’s intended to be substantial, and most people don’t need dinner afterwards.

All cooking workshops are farm based and include a tour of the garden, dairy and/or pigs as suits the class. At the end of the class we’ll have a leisurely feast, a table laden with farmhouse goodness, including what you’ve help make, along with some local wine. All workshops also have inclusions, such as a gift voucher for our products or books, a take home pack of produce, or kits and equipment to take with you. Check the class you want to take and you can see the inclusions before you book.

Can my friend/partner come to the lunch at the end of my workshop?

Yes, they sure can, we’d love to have them! We have a spacious dining room that can accommodate plenty of friends and family and it’d be a pleasure to help show off what you’ve made. Lunch-only guests will have to book and pay at least a day ahead, however, and you can organise it by contacting sadie@fatpig.farm or 0415 168 285.

What happens if I need to cancel my booking?

Our lunches and cookery classes are small so we are unable to offer refunds. Please contact us if you need to cancel and we will do our best to fill your spot from the waiting list. If we are able to fill your spot, we will happily re-book you for a later date. We would also encourage you to offer your place to a friend.

If you’re not happy with a product from our online shop, please contact us. Our official policy is that unopened non-perishable items can be returned for a complete refund while perishable items can’t be returned. But drop us a line. We want you to be happy.

Do you ever have family open days?

We live in a quiet neighbourhood and we are limited as to the number of people we can host on the farm. We hope to host a family open day soon. Generally they will run in summer.

Where are you?

We’re about an hour south of Hobart in the Huon Valley, not far from Cygnet and Huonville. We will send you a full description of our location when you book

How do I get there?

Once you’ve made a booking, we will send you directions. If you’re staying in the Huon (see the next question for some lovely places to stay) many of the B&Bs can give you a lift to and from the restaurant. Check when you book. There is also a taxi service 0408 125 130 and Uber 0439 262 267

If you’re staying in Hobart your options are to rent a car, rent a car and driver (My Driver – which works well for big groups), Uber (give Adriane twenty four hours notice on 0439 262 267) or the public bus. 

Where can I stay?

There are heaps of lovely B&Bs throughout the Huon. Our neighbour, Megan lives walking distance from the restaurant and rents out part of her lovely weatherboard cottage. Glen has a little cottage up the road. A slightly longer walk (but still pleasant after a big lunch) is Jane and Phil’s lovely place.

Ambience on the Huon is a five minute drive away but check with Peter and Cyndie as they are usually happy to give you a lift.

Aaron and Freda have just opened Grace’s View which is a short drive or a long walk. And we have just discovered Windflowers and Bramley Cottage which is just lovely and also close.

A little further afield, both Moon River and the Secret Garden  are usually happy to give you a lift. Check when you book.

If you’re looking for a luxurious weekend away,  Frenchman’s River has two beautiful cosy cottages overlooking Port Cygnet. The Coast House, on the water, is also magnificent.

Do you cater for food allergies and dietary requirements?

While Elsie our Guernsey cow doesn’t produce soy milk, we will try to cater for dietary requirements using what’s on hand. It’s most helpful if you let us know those requirements when you book, as we only have access to what our farm grows, or what we’ve garnered nearby, and late notice will limit our ability to cook a variety of food to suit your needs. Coeliacs and vegetarians can be readily catered for, but because of the nature of our farm and its temperate climate, vegans might be more of a struggle. If you have any queries at all, please contact hello@fatpig.farm.

Will Matthew Evans (the Gourmet Farmer), be there when I visit?

Matthew and Sadie run the farm as a family concern, but they can’t do everything. That’s why there’s a wonderful team of Fat Pigs that help to put together all the experiences, both on and off site. Matthew splits his time between farming, the kitchen, the market, media commitments and occasional days off with the family. A booking doesn’t guarantee that Matthew will be on site, but he does control the menus for the feasts, plans the workshops, and is very much a hands-on part of the farm.

Do you cater for private events?

We sure do. Individualised on and off farm events can be organised by Fat Pig. Contact Zara on 0432 082 631 or Zara@fatpig.farm.

Do you realise it’s a picture of garlic next to “Know Your Onions?”

Yes we do. We think it’s funny.

Terms and conditions

(aka the small print):

Shipping: Perishables are shipped on Mondays and Tuesdays and all other products are shipped within three business days of receiving your order. Postage using Australia Post Express Post will be calculated when you checkout and added to your total cost. If you live within an overnight area, you’ll get your package within 24 hours of us posting it. Exact terms and conditions and what constitutes an overnight delivery area can be found here. (http://auspost.com.au/parcels-mail/express-post-guarantee.html)

GST: Where GST is applicable, all prices include GST.  Oh, and they are all in Australian dollars.

Returns, exchanges and warranties:

Shop: if you want to return something please drop us a line via our contact page. We will happily refund returned un-opened non-perishable items. Perishable items are a bit trickier, but talk to us…we want you to be happy.

Restaurant and Cookery School: Our lunches and cookery classes are small so we are unable to offer refunds. Please contact us if you need to cancel and we will do our best to fill your spot from the waiting list. If we are able to fill your spot, we will happily re-book you for a later date. We would also encourage you to offer your place to a friend. We will do whatever we can to make things work for you, though more notice is better than less.

Warranties: One of the conditions of our checkout system is that we have a warranty policy. Warranties don’t really apply to any of our products, but please contact us if you’re unhappy with anything.

Security: Our checkout system is run by the Bendigo Bank. We don’t keep a copy of any of your credit card details. We actually don’t even see your credit card details as they go straight onto the bank’s web page not ours.