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SBS NEW FOOD NETWORK LAUNCH

Hank's Foods - Thursday, November 05, 2015

Great news! We are excited to be one of the great Aussie products chosen to be part of SBS’s new Food Network launch.

Caring Canary caringcanary.com.au were delighted to feature Hank's Jams in a range of bespoke gourmet gift packs that were presented to guests at SBS’s Food Network launch. Caring Canary gifts and care packages contain premium, artisan, Australian made products, and Hank's Jams were a perfect fit. "We love the fact that Hank's Jams are handmade with love, and we look forward to including Hanks products in more Caring Canary gifts and care packages in the future."

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Hanks is now available in Hong Kong!

Tuesday, April 26, 2016

Hanks products are now available in Hong Kong

For Enquiries please contact Sally.Spence@asian-link.com.hk

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SBS NEW FOOD NETWORK LAUNCH

Thursday, November 05, 2015

Great news! We are excited to be one of the great Aussie products chosen to be part of SBS’s new Food Network launch.

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Hank's to be stocked in Healthy Life Stores!

Wednesday, August 19, 2015

We are very proud to announce a selection of Hank's Jams including our Pear & Vanilla Jam (R.P.A. endorsed Jam for those on the Elimination Diet.) will soon be stocked in Healthy Life stores nationally.

www.healthylife.net.au

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HANK'S Letter from the Prime Minister

Thursday, January 08, 2015

It's not every day the Postman delivers a lovely message from our Prime Minister Tony Abbott. We were very excited to receive such a lovely accolade from our PM. We think he might be a secret Hankster?

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Swissotel

Friday, November 14, 2014

Swissotel and Hank’s: Perfect Partnership!

Swissotel executive chef Thomas Heinrich: photo,
Business Insider.

Swissotel Sydney, on Market Street, is the latest Hotel to become a fan of HANK'S. Serving our jams & chutneys in their restaurant, bar and In-room dining. Executive Chef Thomas Heinrich says: “I like to use great products that have an interesting back story and are locally made”.

Sydney-born Heinrich began his career locally at Basil’s Seafood Restaurant before working in some of the world’s great cities, including New York, Chicago and Vancouver. Now back in Australia he’s enjoying using locally sourced and seasonally inspired produce, especially at JPB. Thomas has developed a passion and aptitude for mixing and matching Australia’s native produce with more traditional flavours.

For further info
www.swissotel.com/hotels/sydney/dining/jpb/

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