Some of the Kreate Communications team had the pleasure of heading down to Tasmania last week as part of our ongoing work with Melbourne hospitality veterans, Pure South.

Located alongside the Yarra River in Southbank, Pure South has been championing farm-to-table produce since 2004. With a dedication to forging deep connections with local producers and farmers, Pure South has curated an unparalleled dining experience that reflects the essence of Tasmania's rich landscape.

After recently celebrating their 20th birthday, the Kreate team have been working with Pure South on Social Media and Content Management, PR and Media Relations and Partnerships.

As part of our partnership with Pure South, we had the pleasure of joining one of their regular staff trips to Tasmania. To help truly showcase the Pure South experience, we brought along some key media guests and our social media content creation team.

A once-in-a-lifetime experience for many of our staff, our day kicked off withat Southern Airlines at Moorabbin Airport bright and early at 6:30am, where we then flew out to King Island. We grabbed a coffee at the local bakery and a highly-coveted pie before heading next door to King Island Butcher Shop.

Here we had the chance to meet one of the butchers that the Pure South team work with on a day-to-day basis and saw some of the meat used in the Pure South kitchen. We then visited King Island Beef legends, Fred and Shona Perry at their farm to learn more about what makes King Island Beef so special. Our final stop was King Island Dairy where we enjoyed a special cheese tasting with cheesemaker, Claire!

With our bellies filled with cheese and our eyes open to the wonders of King Island, we headed back to our plane to fly to mainland Tasmania, landing at Barnbougle on a dirt runway. Our next stop was Scottsdale Pork where we met with Daniel Unwin and his team. Daniel’s family has been supplying Pure South for the last eight years. They are pioneers in free-range livestock management and their company’s commitment to animal welfare standards are truly aligned with Pure South’s ‘Ethical, Sustainable and Provenance’ ethos. We had the chance to meet some adorable little piglets and pigs and saw firsthand, the fantastic living conditions that Daniel creates for his animals.

Our next Tasmania stop was at Hanslow Gamebirds where we met Eddie Hanslow and some of his free-range ducks. Eddie has been supplying Pure South since 2004, spanning the whole 20 years of Pure South Dining’s operation to date.

Our final stop of the day was the beautiful Pipers Brook Winery. We had the pleasure of enjoying a private, sunset tasting in the vineyard with winemaker, Luke Whittle.