Tasmanian Pickled Onions

From humble beginnings to a Tasmanian icon

A story of persistence, pride, and perfectly pickled onions

The journey began in 1984, when Perfecta Produce was established by the Broadby family, a group of driven perfectionists who built their reputation on Tasmanian onions sold around the world. From exporting onions and swedes to Scotland, to developing cherry orchards, growing hemp, and producing Blue Banner pickled onions, the family’s approach was simple: do it properly, or not at all.

The rise (and fall) of an icon

By the mid-1990s, Perfecta Produce had become a major supplier to the much-loved Blue Banner brand. When the owner decided to sell, it made perfect sense for Perfecta to buy it – keeping the product Tasmanian and in capable hands.

Under the Broadbys’ leadership, Blue Banner thrived. At its peak, more than 800,000 jars were sold annually, supported by international exports, trade shows, and national radio ads championed by John Laws himself.

Then, as happens with so many Tasmanian success stories, larger corporate attention followed. Blue Banner was sold to the Rosella Group in 2007 — and with it, production moved to the mainland. The recipe changed, the product changed, and by 2013, Blue Banner had vanished from supermarket shelves altogether.

Bringing Blue Banner home

When the new owners of Rosella called in 2013 asking if the Broadby family wanted to help rebuild the brand, the answer was immediate: “Of course we do.”

Despite being “semi-retired” in their 70s, the family built a brand-new factory and relaunched production, restoring the process, the people, and the flavour that made Blue Banner famous. Within months, the jars were back on Tasmanian shelves and, soon after, across the country.

That’s when Tasmanian Pickled Onions was born — reviving an icon while keeping it proudly local.

People, not machines

At the heart of the factory is a simple truth: the process and the people are everything.Visitors to the factory often expect automation, but what they find are skilled hands and human precision, the very things that make each jar of Blue Banner so distinctive.

“It just goes to show, job cuts and automation aren’t always the answer. The people are the secret.”

Thanks to this commitment to quality and craft, sales are once again booming, and the Blue Banner name has reclaimed its rightful place in Tasmania’s pantry.

From pickles to plates

Of course, the Broadbys never stop diversifying.

Today, the factory site has evolved into something more – a café, vineyard, and event venue that celebrates everything Tasmanian. Windows on Westella, located on-site, serves locally inspired food and Broad Acres wines, creating a full paddock-to-plate experience under one roof.

The venue regularly hosts community gatherings and business functions, proving that great ideas, like great pickles, take time, care, and the right mix of ingredients.

From a family farm to a thriving food destination, Tasmanian Pickled Onions continues to embody what the Central Coast does best, innovation with heart.