Food and beverage

Food and beverage stories

The following stories relate to Tasmania’s Food and Beverage sector:

Dairy industry lauds our brand

Edition 181_Kim Seagram  the Tasmanian brand has never been stronger

The Tasmanian brand is more significant for dairy producers than regional or company brands and should be used more widely, a Legislative Council inquiry has been told.


9 March 2017, Edition 181

Super stars join chef series

Edition 181_Alain Passard ... three Michelin stars for 20 consecutive years

Some of the world's best-credentialed chefs will cook in Tasmania when TasTAFE Drysdale resumes its The Great Chefs Series in 2017.

9 March 2017, Edition 181

Juicy Isle squeezes extra jobs

Juicy Isle has generated 15 new jobs (five direct and 10 indirect) in a $3 million upgrade of its beverage plant at Cambridge. The company employs more than 100 staff and produces more than 180 beverages. The project was supported with $1.25 million from the Federal Government's Tasmanian Jobs and Growth Package. The main power supply and bottling line in the factory were upgraded, opening the way for an 11 million litre a year increase in production. Managing Director, Michael Cooper, said: "This will allow Juicy Isle to take its well-known brands, including Hartz, Juicy island, Earth Juice and Good Apple, to new markets interstate and overseas."

9 March 2017, Edition 181

Canberra backs ferment centre

Fermentasmania has received $50,000 in Federal funding for its planned world-class fermentation centre in northern Tasmania. The funds will be used to develop a business case and scoping study  “Tasmania is increasingly becoming known as a destination for fine dining experiences, with growing renown for our fermentation products, including boutique beer, whisky, ciders and cheeses,” Tasmanian Senator David Bushby said. “This is a growing sector within the economy, with fantastic opportunity for grassroots economic benefit.” Fermentasmania was established in 2015 to promote the State's many fermented products.

9 March 2017, Edition 181

Wallaby kebabs wow Sydney foodies

Tasmanian wallaby has been voted the number one dish at the Taste of Sydney. Skewers of wallaby eye fillet marinated and cooked over charcoal and served with a spiced cashew sauce wowed the judges at the Centennial Park event in early March. John Kelly of Lenah Games Meats in Launceston, said: “Bouche on Bridge came and inspected our production system last year looking for something really special for the Taste. After several trials and discussions they settled on our eye fillets and are using them in kebabs, something we’ve done ourselves often at both Festivale and the Taste of Tasmania. Sydney always has been a bit behind Tasmania in culinary terms, so it is rather nice to see them catching up a bit.” Lenah supplies wallaby to restaurants and retail outlets as far afield as Cairns. Home consumption is soaring too, with Tasmanians now eating more wallaby than duck or any other "alternative" meat.

9 March 2017, Edition 181

Tassie maintains cheese supremacy

Edition 181_Ueli Berger

For the fourth year running and the ninth time this century, a Heidi Farm cheese produced at Lion's Heritage Cheese operation in Burnie has been declared Grand Champion Cheese at the Australian Grand Dairy Awards.

8 March 2017, Edition 181

Cellar door visits are soaring

Tasmania's vineyard cellar doors drew 249,850 visitors in 2016, a 20 per cent increase on the previous year. Wine Tasmania's Chief Executive, Sheralee Davies, said: "In terms of growth, it’s been extraordinary.” She credited positive media coverage of the Tasmanian industry coupled with accolades and awards for local winemakers with the increased activity. “It hasn’t just been fortuitous,” she said. “We’ve been working hard to grow the reputation of Tasmania for its wine production.” That reputation received another boost at the 2016 Royal Hobart International Wine Show when Tasmanian pinot noirs won nine gold medals, comfortably outscoring New Zealand which won three gold medals for the cool-climate variety. Interstate pinots picked up one gold medal. The Victorian Chair of the organising committee, John Ellis of Hanging Rock Vineyard, described the outcome as a statement of strength by Tasmanians. A panel of more than 20 Australian and international judges assessed 1,758 entries (1,637 the previous year).

9 February 2017, Edition 180

Copter carries hives into forest

Award-winning Launceston business, Australian Honey Products, has used a helicopter to move 4,000 bee hives into leatherwood stands in the Arthur River Forest Reserve. A special helicopter rig, able to hold eight hives at a time, was custom-built in Queensland for the operation in January, which was a first for the local industry. Owner/operator Lindsay Bourke told ABC: "Seventy to 90 per cent of all of our honey in Tasmania is leatherwood. This is the only opportunity we have to get honey. That's why we [are going] to such desperate measures." Last June, major flooding washed away Pykes Bridge on the Arthur River, cutting off access to the valued rainforest sites. Mr Bourke has also hired eight trainee beekeepers in response to opportunities created by a lowering of tariffs in China and the Republic of Korea. “It’s only a few per cent but, by gee, it makes a lot of difference to their buying power ... we have certainty now, so ... we’ve agreed to train these people along with TasTAFE. They’re all Tasmanian local people from the Sheffield and Launceston areas," Mr Bourke said. Last year, Australian Honey Products' leatherwood honey was judged the best in the world at a global industry event in Korea.

9 February 2017, Edition 180

Shipwreck yeast recreates ale

Yeast microbes from the world's oldest bottle of beer — a 220-year-old flask found in the wreck of the Sydney Cove in Bass Strait — are being used to create a modern Tasmanian beer that researchers believe recaptures the characteristic taste of an 18th-century brew. The British trading ship was grounded on Preservation Island during a storm in 1797 while on route from Calcutta to Sydney. The crew scrambled ashore and their salvation inspired the name of the recreated beer: Preservation Ale. Researchers used the salvaged yeast to brew a mild-tasting beer from a traditional recipe of the time. They say it has a distinct flavour.


9 February 2017, Edition 180

Planet needs salmon, says WWF

Edition 180_Salmon cages in south-east Tasmania

World Wildlife Fund Australia (WWF) has called on Australians to appreciate the merits of Tasmania's salmon industry, saying aquaculture is needed to save wild fisheries and feed a growing global population.

8 February 2017, Edition 180

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Latest news

Tasmania's Stories Edition 181

Edition 181_Three Capes Walk_Courtesy Tasmanian Parks and Wildlife

Your March newsletter leads off with another strong national awards showing by our tourism operators. 

Please enjoy your March edition of Tasmania's Stories.

23 March 2017, Edition 181

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