In the heart of the Huon Valley, the Smith family has been working the land for over 135 years. Today, Andrew Smith continues the legacy of R&R Smith, balancing history with a forward-focused approach to organic orcharding. We sat down with Andrew to talk about the business, the community, and the new star of their orchard: the Southern Bliss apple.
R&R Smith has been growing apples in the Huon Valley since 1888. How does it feel to lead a fourth-generation family business into a new era of Tasmanian orcharding?
To be honest, when you’re in the trenches doing the daily work, you don’t always feel the weight of those generations in the way people might imagine. It’s less about the romance and more about keeping the legacy alive by staying relevant. We’re constantly adapting to an ever-changing market and change is the only real constant here. We’re just focused on keeping the business sustainable and competitive.
In 1998, R&R Smith made the bold move to go organic long before it was a mainstream trend. What was the driving force behind that decision?
It was born out of necessity, really. It was clear that to survive as a grower against global competition and the logistical challenges of being here in Tasmania, we had to differentiate ourselves. But there was also an altruistic side to it. I wasn’t comfortable with the inputs we were using, like glyphosate. I wanted a safer environment for our staff and myself. It was a move toward lower inputs, both for the health of our people and for the long-term viability of the farm.
Let’s talk about the star of the show: Southern Bliss. For those who haven’t tried one yet, how would you describe the flavour profile?
It’s truly unique. It’s a cross between a Golden Delicious and an unnamed, non-commercialised variety (we’re not gatekeeping – it just has no name!). It’s got that lovely Golden Delicious tang, but with a high sugar content. The magic is that it doesn’t taste ‘sugary’ or overly sweet; it’s beautifully balanced. It’s sweeter than a Gala, but less acidic than a Pink Lady, and it has an incredible crunch that stays crisp for weeks in the fridge.
Southern Bliss is known as a “club variety.” Can you explain what that means for the consumer and why it was chosen specifically for the Tasmanian climate?
Essentially, it’s about exclusivity and quality control. We discovered this apple in a trial site, went to the owners in Belgium, and secured the commercial license for Australia. Being a club variety means we manage the royalties and the way the trees are grown. It allows us to ensure the quality remains high. It’s only us growing it at the moment, which keeps the focus entirely on that Tasmanian-grown standard.
The Southern Bliss website mentions it’s the “go-to apple for every snack, lunchbox, and picnic.” What makes it so resilient for a busy family’s bag?
It’s down to that texture. It’s big, juicy, and remarkably crisp. Because it stores so well without softening, it’s perfect for a busy household – it doesn’t bruise as easily as some others, and it holds its freshness until you’re ready to eat it.
As organic growers, you deal with the elements daily. What are some of the biggest rewards of growing Southern Bliss using organic methods?
Southern Bliss is a joy to grow organically because it’s low-input. It has some natural disease resistance in its genetics, which makes it much easier to manage than varieties like Pink Lady or Gala, which can be very demanding in an organic system. Plus, it produces a great tonnage per hectare, so it’s a win-win for both the grower and the environment.
The Huon Valley has seen many changes over the last century. How important is the local community to the R&R Smith story?
Our business is our community. Everything we do is intertwined with the people here – we employ locals, our kids grow up together, and we share meals. That’s just life in the Valley. The community is the backbone of the opportunities we have; it’s where everything starts.
For the home cooks out there, does Southern Bliss hold up in the kitchen, or is it best enjoyed fresh?
It definitely holds up. We have a bit of a famous apple pie here at our Willie Smiths Apple Shed (our cider cellar door), and 90 percent of the time, we’re using Southern Bliss. It performs beautifully under heat and receives rave reviews!
With harvesting just completed, when is the absolute “peak” time for someone to grab a bag of Southern Bliss?
It’s an apple that benefits from a little time in the cool store – the flavour profile really evolves. While they’re great when picked, I think the absolute peak is June, July, and August. It’s the perfect time of year, too, when there isn’t much other summer fruit around. It’s a great way to keep enjoying fresh produce through the winter.
Finally, what’s your (second!) favourite fruit and your favourite veg?
It has to be seedless grapes. I honestly can’t get enough of them! As for my favorite vegetable, it’s potatoes – no contest. I have a running joke at home that I could eat mashed, roasted, and chips all on the same plate and be perfectly happy.
Where to Shop
Look for their organic fruit at Tasmanian retailers (Hill Street Grocer, Salamanca Fresh, Eumarrah Hobart and Launceston), independent wholefoods stores, Woolworths Supermarkets under the Macro Organic label in the organic section, and the Willie Smith’s Apple Shed.
