Our Story

Established on the sunny Sunshine Coast in Queensland in 2010, and now based in the Derwent Valley/ Central Highlands region of Tasmania since 2021 with a mission that is simple;

To bring you a range of healthier, tastier, more superior condiments, for you and your family to enjoy.

The Bear and the Ladle and Burma In Ya Belly – Multi Award Winning Condiments – From Prep to Plate and Farm to Table – WE MAKE IT GREAT.

We believe it can still taste great and be a healthier, better option for you and your family to enjoy!

WHAT’S NOT TO LOVE ABOUT THAT??

Trish Davison is an award-winning chef based in Tasmania, a food producer, and passionate storyteller whose journey through food is deeply rooted in heritage, resilience, and creativity.

As the owner and creative force behind Burma In Ya Belly (est. 2010), The Bear and the Ladle Gourmet Foods (est. 2016), and Hamlet Downs Country Smallgoods (est. 2022), Trish has built a reputation for crafting bold, authentic flavours that celebrate both culture and provenance.
Alongside her husband Steve, they also own and operate Hamlet Downs Country Accom and Hideaway, where their farm-grown produce is transformed into award-winning smallgoods and unforgettable guest dining experiences.

Trish’s career began in events and hospitality in Sydney, working as Events Assistant with Sydney City ‘Australia Day’ Council, Sydney Seafood Markets and Seafood School as well as major sporting events such as Super League before moving into music and even in the industry of entertainment as a part time vocalist in bands, still working hospitality management and front-of-house leadership roles on the Sunshine Coast. It was there, as a maître d’ at The Blue Olive, that her passion for food evolved beyond service and into creation.

Following the passing of her father, Trish travelled to Burma (Myanmar) to reconnect with her Burmese heritage — a pivotal chapter that shaped her culinary identity. Between 2001 and 2003, she taught TESOL at ILBC International School while immersing herself in traditional Burmese flavours and techniques that would later inspire her first food venture, Burma In Ya Belly.

After returning to Australia, Trish balanced administrative careers with her growing culinary ambitions, eventually launching her own food businesses and gaining recognition across the Sunshine Coast with the unending support of her partner in life and magic, Steve.

In 2016, Trish completed her Certificate IV in Food Manufacturing and Production, and after relocating to Tasmania in 2021, she continued to refine her craft — ultimately achieving her formal Chef qualification in 2025. She also shared her knowledge through Burmese cooking classes from 2019 to 2021.

Now based at Hamlet Downs, Trish delivers elevated paddock-to-plate dining through curated guest meals and her signature long table five-course degustation events, which she has been hosting since 2022.

A multi-award winner at both the Sydney Royal Fine Food Awards and the Tasmanian Royal Fine Food Awards, for her offerings, Trish is also a regular voice on ABC Hobart’s In Season with Lucie Cutting, where she shares her passion for seasonal produce, storytelling, and regional food culture.

Driven by a deep respect for ingredients, heritage, and connection, Trish Davison continues to create food experiences that are as meaningful as they are memorable.

Steve grew up on an 8000 hectare mixed agriculture and cattle farm in Central Queensland doing broad-acre farming and running approximately 1200 head of beef cattle.

He spent some 31 years running his own business in metal manufacturing and engineering and managing a team of 24 on the Sunshine Coast QLD doing civil, mining and all facets of general manufacturing.

He and Trish would form a great working team at Ronca Metal Industries since 2004.

After making the big decision to embark on something new, they relocated to the Fentonbury in the Central Highlands of Tasmania in 2021 where they use their many and varied skill-sets to work on their hobby farm, Hamlet Downs Country Accom

Together they host and care for their guests and grow their foodie passions producing award-winning smallgoods, paddock-to-plate, quality condiments and hosting Long Table Lunch Degustation’s.