It all started in the backyard of the trendy inner Sydney suburb of Rozelle, and now continues on a small acreage property in southern Tasmania.
Oliver Wichmann and Miquela McGuiness from Huski Greens made such a success of growing microgreens and selling them to trendy Sydney restaurants they decided on it as their new lifestyle.
The couple, known as Oli and Mac, relocated from Rozelle to a small rural block on the outskirts of Sorell, just south of Hobart.
"We packed the greenhouse up and it fitted neatly into a shipping container, so we took it with us," Mr Wichmann said of the move south.
"It's not a huge greenhouse but it meets our needs with the amount of microgreens, herbs and salads we are now growing.
"We have had some success at farmers' markets in Hobart and Launceston and connected with local Tasmanian chefs," Mr Wichmann said.
It's not quite a full-time job for both and Ms McGuiness now has employment with the Tasmanian Institute of Agriculture, and the pair run accommodation as well.
"We have plans to make it full time and we're now experimenting with some outdoor salad gardens as well," Ms McGuiness said.
"Our micro greens and herbs include beetroot, fenugreek, sunflower, basil, parsley and it's a high-intensity growing operation."
"Sourcing the seeds has been an issue and seeds like the Red Bean Sorrel can cost $1,200 to $1,300 a kilo," Mr Wichmann said.
"Our products sell for between $60 and $100 a kilo depending on the variety and the size of the variety as well."
"People use them for salads, for sandwiches, and you can blend them for use in smoothies, as well as cooking," Ms McGuiness said.
"They might be small but they are packed with flavour."
The micro-crops look different from their full-grown cousins, and are harder to identify apart from obvious ones like beetroot.
The pair say they have just been accepted for the Salamanca markets in Hobart and that will open up a new world of customers.
