We have made a name for ourselves at the café for our devotion in using local produce. This has been a focus for Steve since he arrived in the sate in 2003 and was nationally recognised in 2007 when he was awarded the inaugural Vogue entertaining Produce Award for Outstanding us of Regional Produce by a chef. Since then his pledge has deepened and the Red Velvet lounge is as focused as ever on utilizing the states unique foods.

This might entail a few bunches or some superb just picked silver beet from Jo and Scott, a dozen beautiful duck eggs from Tabitha or a whole pig from Bud’s farm. The eggs we use are all certified free range and we often use certified organic produce from meat to fruit and vegetable. We also source produce from respected Tasmanian artisan producers throughout the state and have a commitment to using ethically reared & produced meat where possible.