Looking for food cooked with traditional fats instead of industrial seed oils? This guide covers Hobart-area producers and kitchens working with olive oil, butter, tallow and coconut oil, how they sell, and what to check before you buy.
Australia's best-known tallow producer, founded by Martin Waldhoff in Hobart. Renders 100% grass-fed Tasmanian beef tallow, beef dripping, lard, goat tallow and ghee in small batches; Royal Hobart Fine Food Awards winner for Beef Tallow and Ghee. Ships nationally and has stockists Australia-wide (health food stores, butchers, carnivore stores). ABN 77 626 576 065.
Permaculture farm in the Huon Valley handcrafting grass-fed tallow balms, lip balms, salves and shampoo bars plus honey, elderberry syrup, jams, vinegars, garlic and seeds.
Organic and conventional bulk foods store in Devonport that actively markets seed-oil-free products: house-ground nut butters with 'no preservatives, no seed oil, no added sugar', traditionally-made goods 'free from preservatives and seed oils', and certified organic seed-oil-free confectionery. Also stocks Elgaar Farm dairy weekly.
Devonport wholefoods store 20+ years: conventional, organic and bulk foods, BYO containers. Rebranded from Help Yourself Wholefoods to The Whole Foodie.
Glenorchy smash-burger shop (opened Oct 2025) whose fries and onion rings are cooked in beef tallow — promoted in their own posts ('beef tallow fries', 'tallow for our already delicious fries'). Expanded to a Kingston store within five months per Pulse Tasmania. Online ordering plus UberEats.
Ukrainian-inspired artisan sourdough baked in small batches (Fri & Sat pickup). Marketed as 'no seed oils, no mystery ingredients' — published ingredient lists are just premium Tasmanian wheat flour, water, sea salt, honey and vegetables; no oils at all. Pre-order via website with PayID.
Council-approved micro-bakery making artisan sourdough breads, scrolls and brownies with organic flours and NO seed oils, preservatives or commercial yeast. Self-serve bread fridge days plus free delivery Glenorchy to Brighton; also sells at Tasmanian Made Markets. TikTok: @white.picket.sour.
John Bullock's wood-fired sourdough sold once daily from a vintage roadside honesty fridge at Sheepwash Bay. Bread is 'flour, water, salt and sourdough leaven' only — no oils of any kind. Also bakes Anzac biscuits and fruit loaves. Cash honesty-box system; widely covered by Discover Tasmania and national press.
A growing number of Tasmanian producers and kitchens now trade specifically on avoiding industrial seed oils — think canola, sunflower, soybean and vegetable oil blends — in favour of olive oil, butter, tallow, lard or coconut oil. Around Hobart you'll find a mix of specialist products and everyday staples made this way.
Rendered fats are the most obvious category. Producers like Tassie Tallow (Glenorchy) and Valley Tallow (Pyengana) render beef tallow, typically sold in jars or tubs for cooking, roasting and frying. Bakers are another big part of the picture: Uki Bread (Sandy Bay), White Picket Sourdough (Collinsvale) and The Bruny Baker (Sheepwash Bay, Bruny Island) make bread and baked goods, with many small sourdough operations avoiding seed oils in their recipes. Wholefoods retailers such as The Wholefoodie Store and The Whole Foodie (both Devonport, in the state's north-west) stock pantry lines including traditional fats, and are worth knowing if you're travelling or ordering in. Foragers and small-batch makers like Gatherer Forager (Huon Valley) round out the local scene with seasonal, made-to-order produce.
This page features the producers listed above. Ratings and review counts vary widely — some are well established with dozens of reviews, others are newer or yet to be reviewed — so treat listings as a starting point rather than a ranking of quality.
Small Tasmanian producers use a range of sales channels, and many use more than one:
Baked goods often need to be ordered ahead, as small kitchens bake to order and sell out. It's worth checking cut-off times and collection days.
Prices vary by producer, size and whether ingredients are certified organic. As a rough guide only — always confirm current pricing directly with the seller:
Certified-organic inputs, grass-fed sourcing and small batch sizes generally push prices up. These figures are indicative and change over time.
Because "seed-oil-free" isn't a regulated term, transparency matters more than marketing. A few things to look for:
Ingredient transparency. A good producer will happily list every ingredient and name the fats they use. If a bakery says it's seed-oil-free, that should extend to any fillings, glazes or tin-greasing, not just the dough.
Organic certification. If a producer makes an organic claim, look for certification through a recognised body such as Australian Certified Organic (ACO) or NASAA. Certification means the claim has been independently audited. "Spray-free" or "chemical-free" claims are not the same as certified organic and rely on the producer's own word.
Sourcing detail. For tallow and animal fats, ask where the animals were raised and whether they're grass-fed. For bakers, ask about flour sourcing and whether grain is local or milled on-site.
Reviews and reputation. Review counts on this directory are a rough signal — a producer with many consistent reviews has a track record, while newer listings may simply not have been reviewed yet. Local farmers market regulars and food co-op staff are also good sources of word-of-mouth.
Some people chasing traditional foods also look for raw (unpasteurised) milk. Under Australian law, raw milk cannot be sold for human consumption. Where you see it, suppliers typically market it as cosmetic or "bath" milk, or offer herd-share arrangements. For the current rules, see FSANZ guidance. This guide doesn't cover buying raw milk and makes no health claims about it — or about any seed-oil-free food listed here. We describe what vendors sell, not health outcomes.
Or read the full seed-oil-free foods guide, or browse all Hobart producers.
It generally means a producer avoids industrial seed and vegetable oils — such as canola, sunflower, soybean and generic vegetable oil blends — and uses fats like olive oil, butter, tallow, lard or coconut oil instead. It isn't a regulated term, so ask each producer exactly what they use across all their products.
Through a mix of channels: farm gate sales, farmers market stalls, pre-orders with local bakers, and wholefoods retailers or co-ops. Rendered tallow producers in Glenorchy and Pyengana, and bakers in Sandy Bay, Collinsvale and Bruny Island, are among the local options.
As a rough guide, tallow runs about $10–$25 a jar and sourdough loaves about $8–$16 each, with certified-organic and grass-fed lines at the higher end. Prices change over time, so confirm directly with the seller.
No. Seed-oil-free refers to the fats used, while organic refers to how ingredients were grown or raised. If a producer claims organic, look for certification through a recognised body such as ACO or NASAA, which means the claim has been independently audited.
Raw (unpasteurised) milk cannot legally be sold for human consumption in Australia. Some suppliers market it as cosmetic or bath milk, or run herd-share arrangements. For the current rules, refer to FSANZ guidance. This guide focuses on seed-oil-free foods and makes no health claims.