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Tas-Saff is the saffron hub south of the equator.

Terry and Nicky Noonan original sea-changers from Sydney in the late 80’s, pioneered the saffron industry in Australia. Their son Patrick joined the business full-time in 2018.

You will find Tas-Saff perched high on the hill overlooking Glaziers Bay in the idyllic Huon Valley south of Hobart.

Saffron is harvested each year during April and May. The lilac crocus flowers must be picked early each day before the sun compromises the integrity of the saffron.

Spice collected from the fiery red stigma of the lilac crocus flowers has been valued for its’ culinary and medicinal properties for thousands of years.

Grower’s Own Distillery located on the Tas-Saff farm commenced operation in 2016. Australia’s first saffron gin, saffron vodka and saffron pea flower vodka are produced in small handcrafted batches by the Noonan family.