Tutumaz & The Devil

04/06/2026

One year of Bicheno Beer Co. brewery & taproom — and we get to be part of the party 🎉

We’ll be there all weekend with the full menu.
Think Hibachi grilled Tzukune — Japanese chicken meatball skewers, melt-in-your-mouth Masterstock Pork Belly, Roy’s Fried Chicken, Pulled Pork Loaded Fries, and some vegetarian favourites too!

📅 Fri 5 June — serving from 3pm

📅 Sat 6 June — serving from 1pm,
live music from 2pm 🎵
pete_cornelius
theprettythings_tas

📅 Sun 7 June — serving from 3pm–6pm

Weather forecast says the sun’s coming back out for the weekend — fire will be going, and the food will be hot & tasty 🔥

Come celebrate with us 🍺🖤

14/05/2026

Back in the kitchen and bringing a few fresh little plot twists to some of your old favourites this weekend at Bicheno Beer Co. ☺️

Same heart, same comfort… but with a few new flavours sneaking in to keep things deliciously interesting.

Think familiar favourites, dressed a little differently.

From Roy’s fried chicken to loaded fries, pork wontons, beef noodle soup, and a few saucy surprises... we’re very ready.

📍Bicheno beer co. this weekend:

Friday // Open from 2:45pm - 8pm
Saturday // Open from 3pm - 8pm
Sunday // Open from 3pm - 6pm

Come hungry, bring your people, and let us feed you well ☺️🧡

14/05/2026

09/05/2026

Some cakes are made with a person in mind.
This one started as a special request for one of our favourite regulars — a stout lover through and through.
Banana cake, layered with chocolate mousse, peanut butter crunch, salted caramel, fresh bananas & coffee frosting.
It paired with stout so beautifully that we made a second one for the launch of Barrel Aged Imperial Stout. 🖤
Roasted. Rich. A little indulgent.
Exactly the way we like it.

Custom cake enquiries —
DM us or link in bio 🖤

05/05/2026

Hello~~~ we’re back 😌

After a beautiful adventure through Peru, we’re rolling back into Tassie with full hearts, fresh inspiration, and very excited to be cooking for you again.

This month, you’ll find us mostly at doing what we love… feeding you lovely humans.
And on the 29th, we’re popping over to St Helens for the Twilight Market.

A little travel magic, a lot of good food, and probably some delicious new ideas coming with us too.

Thank you for waiting, for supporting us, and for always giving us a reason to come back.

See you at the brewery… and St Helens, we’re coming for you 😉

with gratitude🧡

Roy & Vonny
Tutumaz & De Devil

28/03/2026

Hello~~~
is it me you’ve been waiting for? 😌

We heard you.

The crepes are back tomorrow.

After selling out most of the weekend menu,
we’re bringing them back for one more round
before we disappear for a month.

And yes…
those mouth-watering Japanese chicken meatball skewers
are on the menu too.

Bicheno Beer Co.
2–6pm

Don’t say we didn’t tell you 😉

26/03/2026

Not the brightest weather tomorrow…
but maybe that’s perfect for something warm, smoky, and a little comforting ☁️🔥

This weekend’s menu is looking extra good:

Charcoal grilled pork ribs
sticky paprika glaze,
with green apple slaw & chips.

Cape Grim tri-tip skewers
kissed by flame,
with local lemongrass basil oil & pickled onion.

And all your other savoury & sweet favourites still here to keep you company through the drizzle.

We’ll be at bichenobeer
Friday to Sunday, from 2pm.

Last pop-up before we head off
and won’t be back until May.

So if you’ve been thinking about coming by…
this is your moment 🤍

20/03/2026

Some cakes feel like they belong in a fairy tale…
this is one of them.

A black forest cake made with house-made cherry jam,
using local Tassie cherries while they were in season.

Layers of chocolate and cherry,
finished with a glossy dark chocolate drip,
then dressed with native greenery and wild blackberries
like something you might find growing deep in a quiet forest.

After they received the cake, she said,
“it’s exactly how I picture a cake in a fairy tale.”

Sometimes you don’t start with a story,
but somehow it finds its way in anyway.

19/03/2026

Chocolate cake… but a little more thoughtful.

This one was created as a refined sugar-free cake,
and also made to be diabetic-friendly — without compromising on flavour.

Made with 80% dark chocolate, dates, cocoa and eggs for the cake,
paired with a silky chocolate crémeux and glaze sweetened with monk fruit.

Rich, chocolatey, and still full of depth without being overly sweet.

Finished with cacao nibs for a little crunch,
fresh raspberries for that bright contrast,
and tiny chamomile flowers to soften everything just a little.

The birthday boy was very happy…
so happy he even had a slice for breakfast the next day 😄

I really enjoy creating cakes like this.
Finding that balance between indulgence and intention,
so everyone can feel included in the celebration.

If you have a celebration coming up and need something a little more tailored,
I’d love to create something just for you.

Every cake tells its own little story 🤍

18/03/2026

Tiramisu-style wedding cakes have been having a moment lately…
and honestly, I get it.

This one isn’t tiramisu, but the couple loved that cocoa dusted look with a stencil on top —
and then said, “the rest is up to you.” (my favourite kind of brief 😄)

What I didn’t expect?
How hard it would be to find someone to make a custom stencil for this.
A little mission behind the scenes… but we got there.

The cocoa powder gave it that soft, velvety finish,
and I let the flowers do their own thing —
growing, wandering, and naturally framing the cake like they belong there.

No strict lines, no overthinking.
Just letting everything come together in its own way.

These are the cakes I love making most.
A little direction, a lot of trust, and space for creativity to flow.

If you have a celebration coming up and feel like saying
“just go for it”… I’m always here for that 🤍