Our story — Meet IAN
Back in 2017, I was living in Ballarat with my daughter, juggling part-time work and trying to manage the rent on a single income. I'd spent a decade in education admin, but when funding cuts hit, I was left scrambling for options. I remember sitting at my kitchen table one night, in the middle of winter, wondering what skills I actually had that could bring in money quickly. The bills weren’t waiting, and neither was life.
Before this, I’d always had this habit of tinkering. My dad was a cabinetmaker in Mount Gambier, and growing up, I spent a lot of time in his workshop, sanding scraps of timber while he worked on orders. I never thought much of it, but it taught me how to recognise a solid piece of wood and what tools to use to shape it. That winter in Ballarat, I started thinking back to those weekends in the shed.
In February 2018, I bought my first load of timber — 30 kilos of Tasmanian oak from a mill in Deloraine. I spent my weekends making basic pieces: boards, coasters, knife handles. I sold my first set of cheese boards at the Ballarat Farmers Market for $120. They sold out in two hours. That day, I realised this wasn’t just about covering rent; there was a business here. By June, I was driving to markets across VIC and SA every weekend, with the back of my car stuffed full of stock.
Today, we’re based in Byron Bay, working with suppliers from around Australia to create simple, practical designs using natural materials. It’s still me at the helm, but I’ve got a small team now, and we ship Australia-wide. I’ll never forget where this started — at a cold kitchen table with just enough hope to try something new.
— Thanks for stopping by — IAN, IAN NEIL PRATT
Journal
How Our Tasmanian Oak Finds Its Way Here
The Tasmanian oak we use starts its journey near Wynyard, passing through a mill where precision meets rainforest protection.
Tasmanian oak is actually a confusing name because it’s not just one type of tree. It’s a mix of three eucalypts—messmate, mountain ash, and stringybark. Ours comes from a supplier near Wynyard in northern Tassie. They’ve been milling timber for over 20 years and have a small, steady operation. They know exactly which areas to avoid during logging seasons when regrowth is still fragile.
The slabs we use are kiln-dried for around six weeks. It’s not a glamorous setting — just a long warehouse with big industrial fans and a faint smell of sawdust that never leaves your clothes. But the drying process is what prevents the boards from warping later. Warped wood equals wasted work, so we rely on the care they take during this stage.
Transport is always a gamble. Sometimes the oak arrives with surface scratches from the trip over Bass Strait. Other times, it’s perfect. We try to use every piece, though. Small offcuts become the handles on our larger boards, and I’ve got a drawer full of even smaller scraps that might one day turn into coasters. Waste is money lost, so we avoid it.
Tasmanian oak is a forgiving wood to work with. It doesn’t chip easily when I shape it on the planer, and its natural grain doesn’t need much embellishment. I’ll sand a board four or five times with finer grades each pass — the last round is practically polishing. It’s the kind of work where you don’t realise you’ve been hunched over for hours until your back tells you.
There’s a charm in knowing this timber started in a cold, damp forest and ends up on someone’s table, probably holding an assortment of cheeses and crackers in a warm kitchen somewhere. From Wynyard to Byron Bay to Ballarat — it’s quite a journey for a piece of wood.
Making the Most of Your Granite Mortar and Pestle
Granite mortar and pestles aren’t just for pesto — here’s how to get the best results and avoid rookie mistakes.
A mortar and pestle is undeniably old-school. Ours is made from polished granite with just enough roughness inside the bowl to grip whatever you’re grinding. If you’ve never used one before, it might seem intimidating or unnecessary, but once you get the hang of it, it’s surprisingly satisfying.
One tip: toast your spices first. If you’re making a curry paste or seasoning blend, a quick heat-up in a dry pan wakes up the oils in cumin, coriander, or mustard seeds. Once they cool slightly, toss them into the bowl and start grinding. Don’t just mash — roll the pestle in a circular motion. It takes a bit of patience, but the difference in flavour is worth it.
People sometimes ask, ‘Do I need to season it first?’ Yes, a little. Wash it with warm water and grind a handful of rice into a powder. The rice absorbs the last bits of stone dust from manufacturing. After that, it’s good to go. No soap, ever — just rinse and dry.
Beyond spices, the bowl works wonders for guacamole. Roast a clove of garlic, mash it in the bowl with salt, add your avocado, and stir with the pestle. There’s something about the granite that bruises the avocado just enough to release its natural creaminess without over-mixing.
At least once a week, I use mine for garlic and basil from the garden, mixed into a quick paste with olive oil and lemon juice. It coats pasta better than any store-bought sauce could. It’s a simple tool, but it’s become one of the things that I reach for without even thinking now.
Turning Marble Offcuts Into Solid Bookends
The marble bookends we make started as an experiment to use smaller stone offcuts from a local stonemason in Ballina.
The marble bookends we make weren’t originally planned. They came about because of a problem — leftover offcuts from a Ballina stonemason who supplies us with marble for larger projects. Their workshop was piling up with smaller pieces, too small for benchtops but big enough to feel like a waste to throw out.
The offcuts vary. I’ll get a mix of Carrara veined with pale grey, dark Nero Marquina, and sometimes a piece of green Verde Alpi with its streaks of white. Sizes aren’t consistent either. That means every batch of bookends is a bit different; sometimes the marble’s patterns are bold, other times more subtle.
Shaping the marble isn’t something I can do myself. It needs water-cooled diamond saws that I can’t justify bringing into the workshop. So, the stonemason cuts them into rough L-shapes for me. From there, I hand-polish the edges to soften them and avoid sharp corners. It’s dusty, messy work, but incredibly satisfying seeing the natural patterns come to life.
Each bookend ends up weighing between 1.5 and 2 kilograms. It’s funny — whenever someone picks one up for the first time, they always comment on the weight, as if they forget marble is, well, stone. That weight is what makes them perfect for holding books in place, no matter how uneven your shelves might be.
What started as an attempt to use scraps has turned into one of my favourite products to make. There’s something grounding about working with stone, knowing it’s been around for millions of years, and now it’s sitting next to someone’s favourite novels or cookbooks.
Autumn and the Rhythm of the Workshop
Autumn in Byron Bay means cooler mornings, shifting routines, and settling back into slower, steadier work in the workshop.
Autumn always feels like a reset. The mornings are cooler now, and I’m starting the workshop earlier, before the coastal heat creeps in. There’s something about the light in April that makes the sawdust glow against the concrete floor — maybe it’s just the lower sun, but it changes how the workshop feels.
This is when I focus on stock for winter. People seem to nest more in the colder months, so things like cheese boards and coasters pick up in demand. It’s as if everyone collectively decides it’s time for homemade soups and bread again. Predictable, sure, but it’s a rhythm I’ve come to rely on.
By mid-morning, the lorikeets are noisier outside, squabbling over the last of the passionfruit vines that grow along the back fence. It’s a nice distraction, though sometimes it means I look up from sanding a bit too long and lose track of what grade paper I’d switched to. Not ideal when you’re aiming for a smooth finish.
I’ve got a small heater that I plug in once the sun drops behind the gum trees. It’s one of those portable ones that rattles loudly if you move it. The kind you’d find in every second-hand store in regional Australia. It hums along while I work on details — sanding, oiling, packing. Early April is the sweet spot before the real cold hits, so I can work late without freezing my hands off.
There’s something grounding about this season. The rush of summer markets is over, and it’s quieter now. I get to focus more on making and less on everything else. It’s a slower pace, but it feels right for this time of year.
Customer reviews
Emily R. — Newtown, NSW — 2024-02-15 — 5/5
Great quality and fast delivery
I ordered the Tasmanian Oak Cheese Board as a gift and it arrived faster than I expected. The wood grain is stunning, and the recipient loved it.
Jack T. — Brunswick, VIC — 2024-05-12 — 4/5
Beautiful but slightly smaller than expected
The Blue Agate Coaster Set is gorgeous, but the coasters are a little smaller than I thought. They're still a lovely addition to my coffee table.
Sophie H. — Manly, NSW — 2025-03-28 — 5/5
Love the Granite Mortar and Pestle
I’ve been using the Granite Mortar and Pestle for a few weeks now and it’s perfect for grinding spices. It feels sturdy and looks great in my kitchen.
Liam B. — Fitzroy, VIC — 2024-06-06 — 5/5
Perfect for my bookshelves
The Marble Bookends are solid and elegant. They keep my books in place and add a classy touch to my study.
Hannah F. — Paddington, QLD — 2025-01-10 — 4/5
Nice, but packaging could be improved
The Slate Cheese Knife Set is stylish and practical, but the packaging arrived slightly damaged. The knives themselves were fine though.
Oliver J. — Fremantle, WA — 2024-11-03 — 5/5
Exceeded expectations
I wasn’t sure what to expect with the Tasmanian Oak Cheese Board, but it’s beautiful and perfect for entertaining. Highly recommend!
Mia L. — Hobart, TAS — 2024-08-22 — 5/5
Lovely addition to my dining table
The Blue Agate Coaster Set is stunning. Each coaster has a unique pattern, and they really stand out when hosting guests.
Ethan W. — Darwin, NT — 2025-04-15 — 5/5
Great for everyday use
I use the Granite Mortar and Pestle almost daily for making sauces. It’s durable and easy to clean. Definitely worth the price.
Shipping
We offer shipping Australia-wide using Australia Post for standard delivery and StarTrack for express delivery. Orders placed before 2pm AEST on weekdays will be processed the same day. Standard delivery typically takes 2-7 business days depending on your location, while express delivery arrives within 1-3 business days.
Shipping costs are calculated at checkout, and we offer free standard shipping on orders over $100. All orders include GST in the final checkout price. If you're in a remote area, please allow additional time for delivery.
We take care to package your items securely to prevent damage during transit. If your order arrives damaged, please contact us immediately with photos so we can resolve the issue. Replacement or refund options will be provided as needed.
Returns
We accept returns within 30 days of purchase, provided the items are unused and returned in their original packaging. This policy is in line with Australian Consumer Law, which protects your rights to a refund or replacement if items are faulty or not as expected.
Please note that customised products and items that have been used are not eligible for return or refund. If you are returning an item, shipping costs for the return are the responsibility of the customer unless the product is faulty.
Refunds are processed within 5-7 business days of receiving the returned item. If you believe your item is faulty or damaged on arrival, contact us at info@quarryridgeco.com with details and photos, and we’ll assist you promptly.