Food and beverage partners
Banjo’s Tasmanian Bakehouse Cafe
Banjo’s is a successful Bakery Café franchise with close to 40 stores across Tasmania, Victoria, New South Wales and Queensland, and still growing. Our delicious products are made by cooks who care about using the best ingredients. Our simple philosophy results in many loyal customers, many of whom make a visit to Banjo’s part of their daily routine. Our success is not just for our benefit. We have a strong community focus and are committed to giving back what we can in sponsorships and product donations to local community organisations. Banjo’s collectively gives away over two million dollars of product every year.
Banjo’s was founded in Tasmania in 1984 and has operated successfully since, growing to almost 40 stores across Australia. The idea, unique at that time, was to provide a place which offered customers the opportunity to sit down and enjoy freshly baked breads and cakes or handmade treats for breakfast, lunch or a snack with a perfectly made coffee.
The food still is hand crafted, fresh each day and served in a comfortable and relaxing atmosphere. We bake a superior loaf and our bread is still made the traditional way, preservative free, fresh, soft and delicious. From day one, customers were quick to respond to the Banjo’s experience – now, with more than 11 million customers visiting a Banjo’s store each year.
Today, Banjo’s has grown to almost 40 stores – the growth has been a natural evolution. Slow enough to ensure we stay true to ourselves and our customers, but large enough to ensure the quality systems and processes are in place to provide a unique and memorable customer experience.
What we stand for
- Great food, made fresh each day
- Australian ingredients wherever possible
- Supporting the local community
- Preservative free traditional and artisan bread
- Our bread is baked fresh every day
Barilla Bay – Tasmania
Barilla Bay established in 1979 is one of Tasmania’s leading suppliers of premium Pacific oysters to interstate and local markets.
To further enhance the brand and reputation we have a gourmet produce store, a la carte restaurant and offer farm tours.
Barilla Bay Oysters are grown and harvested in Australia’s premium shellfish growing environment, the cold clean Southern Ocean waters of South East Tasmania. The delicate taste and texture of Barilla Bay Oysters reflect the natural quality of the water in which they are grown.
Barilla Bay is surrounded by fully landscaped gardens and overlooks the spectacular scenery of Pittwater and kunanyi / Mount Wellington. The relaxed atmosphere of our seafood restaurant will allow you to enjoy a totally Tasmanian dining experience. Capturing the essence of Tasmania, Barilla Bay restaurant’s focus on fresh, local produce allows the chef to create an uncomplicated and approachable style of food, we are sure you will savour as a highlight of your visit to Tasmania. Enjoy our quality casual service, contemporary cuisine, and beautiful location with friends, family, or business colleagues. Large groups can also be catered for – Barilla Bay Restaurant is available for corporate functions, wedding receptions and special events.
The retail shop sells freshly opened or unopened available daily and has an extensive range of quality Tasmanian produce for sale.
Barilla Bay also offers public and private Land Based Oyster Farm, CandyAb Abalone and Gillespie's Ginger Beer tours with complimentary shucked oysters.
Bay of Fires Wines
The winery was founded upon the vision and spirit of our dedicated winemaking and viticultural team, who believed Tasmania would one day be the pre-eminent region in Australia to produce cool climate wines. To this end, we search for the individual 'personalities' in every variety and vineyard, to craft wines which are unique, alluring and distinctively Tasmanian but never compromise on consistency or quality.
From our Pinot Noir to Pinot Gris, our wines are crafted to bring out the very best features of our distinctive island terroir.
All our table wine comes from hand-picked Tasmanian fruit, specially selected for quality and character. Each parcel is kept separate so that we can constantly assess it and capture its unique essence at precisely the right moment.
And then, in only the finest oak available, we let nature work its magic.
From our remotest grape grower to the sales person at the cellar door, our team is focused on one thing – to share with you, Tasmania's most outstanding wines.
Betta Milk Cooperative Society Limited
Betta milk was established as a cooperative in 1956 with the sole purpose to supply fresh milk to the drinking liquid milk market in Tasmania. The company was formed from a nucleus of 35 Tasmanian dairy farming families.
Over the years other dairy farmers and employees have joined Betta Milk, helping it grow into the highly successful and thriving business it is today. Members of those original dairy farming families still make up the ownership of the company. We have a total of 70 shareholders and the Board is made up from second and third generation members of those families. Betta Milk's head office, processing and packaging facility is located at its original site at Old Surrey Road in Burnie, and we provide direct employment for approximately 60 people. We have manned distribution centres located in both Launceston and Hobart.
Combining the best Tasmanian produce with French technique.
Bistro Camille, in Devonport Tasmania, is committed to highlighting the best of Tasmania's fresh produce, particularly the Cape Grim beef of the North West. Passionate advocates of Tasmanian food and wine, we aim to show off and promote the state's premium beef, seafood, fruits and vegetables.
Blue Hills Honey / Australian Quality Honey Pty Ltd / Tomella
A family business, established in 1955, Blue Hills Honey specialises in Tarkine Leatherwood honey sold under the Blue Hills label.
Other honey is also available in bulk or retail quantities. We are Quality accredited (BQual) being the first in Australia to adopt the industry initiated quality program. We export to South East Asia, Vietnam, Russia, and Germany.
BQUAL, HACCP, HALAL, TAHG (Tasmanian Active Honey Group) certified.
Blustery Banks Vineyard
Blustery Banks Vineyard is a 2 hectare Vineyard at Wesley Vale.
Bodhi Farm Organics
Handmade Tasmanian Dukkah - a middle eastern dipping spice made from a mixture of roasted nuts and spices and eaten traditionally with bread and olive oil.
My award winning product is gluten and dairy free and can alos be used to coat meat and vegetable dishes. I have 10 different flavourating and have just recently won 2 more silver medals in the Melbourne fine food awards bringing the total to 7 silver's and 4 bronze medals in a short 2 years. My product is becoming widely used in Tasmania but also interstate.
Boks Bacon is an original Dutch family small-goods maker with over 80 years' experience specialising in unique quality small-goods products.
Boks Bacon is a long established Tasmanian company (three Dutch generations) that currently supplies high end small-goods to both interstate and Tasmanian markets. We supply gourmet bacon, ham and sausage products. Our products use only the very best and freshest Tasmanian ingredients (e.g. Scottsdale paddock bred pork, locally sourced beef, lamb, venison, duck, chicken, fresh herbs, spices and cheeses).
Boks Bacon is dry cured, cold smoked using an old Dutch recipe brought to Tasmania in the 1950s by the original Boks family. Dry curing involves a mix of salt and sugar hand rubbed into prime pork loins, resulting in no added water, unlike the majority of bacon on the market. Boks Premium Ham has an unrivaled reputation for flavour and quality. It is woodfire smoked with Tasmanian Oak.
The Art of Sausage - Marcus Boks our master charcutier, developed this range of sausages that is unique, flavoursome and healthy.
Brady’s Lookout Cider
A speciality cider mill that devotes 100 per cent of production to 'methode traditionelle' (Champagne style) sparkling ciders.
We are a boutique Tasmanian cider mill devoting 100 per cent of our production to the classic way to produce a sparkling (popularly known as the method traditionelle or champagne method). We use Tasmanian apples rather than grapes to produce a refined product that seeks to emulate the sparkling wines that the Tamar Valley is renowned for. Our orchard at Rosevears in the Tamar is located under the shadow of Brady’s Lookout in the heart of Tasmania’s premium sparkling region. The orchard has an extensive range of heirloom apple varieties. Over time, these varieties are combined with other commercially available Tasmanian apples to produce our rare range of sparkling ciders. Our award winning premium ciders are limited in supply as our apple varieties are scarce, with the cider taking two years to produce. Supplied in a 750ml bottle, you can purchase through a number of outlets listed on our website or online www.bradyslookoutcider.com.au
Bream Creek Farmers Market
A regional farmers market set in South Eastern Tasmania developed for local producers to sell fresh local food directly from the people who know it and grow it.
The Bream Creek Farmers Market (BCFM) is a regional farmers market set in South Eastern Tasmania, developed for local producers to sell farm/garden origin and associated value-added products directly to consumers from the farmer’s backyard, providing the public with access to fresh, local food directly from the people who know it and grow it. BCFM is a not-for-profit organisation, guided by a management committee of individuals with skills and interests ranging from local farming, agriculture and food production; management, marketing and promotion; to community/social awareness and education, all passionate about fresh, local, sustainable food. The BCFM seeks to encompass a diverse variety of Tasmanian producers and products in showcasing and making accessible, fresh, local, quality produce and products while developing a local food culture that is sustainable, regional and seasonal. All produce and value added products are required to be grown and/or produced within Tasmania. The market is situated at the Bream Creek Showground, Marion Bay Road, Bream Creek, a roll down the hill, past lush green pastures, to the seaside. The market is open for trade on the first Sunday of every month from 9 am to 1 pm, beginning December 2nd 2012.
Bream Creek Vineyard
Overlooking the breathtaking seascape of Marion Bay and Maria Island in South Eastern Tasmania, Bream Creek is one of the first commercial vineyards established in Tasmania.
While the modern Tasmanian wine industry is young in terms of years established, Bream Creek can be considered as one of the industry’s pioneers. Overlooking the breathtaking seascape of Marion Bay and Maria Island in South Eastern Tasmania, Bream Creek is one of the first commercial vineyards established in Tasmania. The vineyard at Bream Creek –7.5 hectares in size – was planted in the early 1970s, making it one of the earliest commercial vineyards planted in Tasmania. The Bream Creek brand was established by leading Tasmanian vigneron Fred Peacock back in 1990, at a time when there were less than 20 commercial wineries in the entire state. Over the past 25 years, wines produced by Fred from the 40 year old vineyard have been consistent award winners, helping to showcase Tasmanian wines to Australia and the rest of the world.
Bridestowe Lavender Estate
Acclaimed for its sensational fields of purple. Bridestowe Estate operates the largest lavender farm in the Southern Hemisphere and exports more than 85 pecent of its oil to customers in Asia, North America and Europe.
Lavender oil is used for fine perfumery, cosmetic and aromatherapy applications and rivals the finest of French lavender for the number one spot in the world. The oil is noted for purity and characteristic floral aroma and has camphor-free qualities, which make it ideal for culinary uses.
Increasingly, Bridestowe Estate has become recognised for is growing range of gourmet products incorporating fine lavender oil and lavender flowers ( Bridestowe Culinary Lavender) into partnerships with fruit and dairy products.
Established in the early 1920s Bridestowe Estate attracts around 40,000 national and international visitors annually, especially during the peak flowering and harvesting period in January and February, when 48ha of flowers present a spectacular sight.
Brook Eden Vineyard and Cellar Door
Brook Eden produces single varietal wines and traditional sparkling from its beautiful site in the Pipers Brook Valley. The family brings a Northern Italian tradition to its elegant wines and offers a warm and welcoming experience at its cellar door.
With most vines now over 30 years old, Brook Eden is one of the oldest vineyard sites in Northern Tasmania. Our close planted Chardonnay, Pinot Noir and Grigio produce intense single varietal table wines with a portion set aside some years for our TASMANIAN, a vintage Sparkling made in the French method.
Vintage 2019 will be an exciting year as our young vines of Lagrein, a Northern Italian variety will bear fruit for the first table wine of that varietal to be produced in Tasmania. A rich, deep ruby wine in the Pinot Noir tradition, this wine is rimmed with purple and will be popular amongst those who desire a more 'meaty' red to go with Tasmania's beef, lamb and game.
Owned since 2012 by the Ferrero family, Brook Eden's range of wines reflect true cool climate characteristics, the owners' Italian heritage and a constant striving for excellence.
Brook Eden Vineyard and Cellar Door is at 167 Adams Road, Lebrina, Tasmania. We are open 6 days a week (except Wednesday) from 11.00 am to 5.00 pm. We are open by appointment only from July to August. Visit www.brookeden.com.au for more information.
Brooke Street Larder
Brooke Street Larder is the downstairs cafe at the end of the famed Brooke Street Pier, Hobart.
Showcasing the best Tasmania has to offer – the wrap around foreshore vista of its great harbour setting; a “Downton Abbey Downstairs” décor, locally sourced food and drinks to eat–in or take away; and the best of Tasmanian produce in a 360 degree display, designed to tuck into a shopping basket for a meal later, or to bestow as great gifts to friends and family.
As befitting the cellar below The Glass House, this café celebrates the discovery of Tasmanian foods, wines, and produce all freshly prepared just for you. Come down for a quick snack before a trip on the MONA ferry; for a coffee and muffin as a start to the day; for a quick or a lingering lunch; or for an afternoon glass of something sparkling with good friends.
Choose to eat in at a single setting checking the views across to Salamanca, at a communal table, at tables for two four or six or out in the fresh air on our absolute waterside terrace; or take-out using our convenient take-away packs.
It is exclusively home for all Tasmanian Grocer products.
Bruny Island Cheese Co
Bruny Island Cheese Co. was started by Nick Haddow in 2003. After 10 years of working with specialist cheese in many different countries around the world, settled on Bruny Island in Southern Tasmania.
Nick is a traditionalist, who recognises that great cheese was made for centuries before modern technology played a role and he believes passionately in the old way of making and maturing cheese. For him, cheesemaking is a pursuit of integrity and flavour. Nick uses both cows and goats milk to create his range of cheeses which include a selection of hard and soft cheeses. His cheeses are sought by top restaurants and food shops throughout Australia and he also exports to the US.
Bruny Island Smokehouse
Burlington Berries Pty Ltd
Burlington Berries is a soft fruit enterprise specializing in the production of high quality strawberries, raspberries for the premium domestic market.
Burlington Berries is a new soft fruit enterprise located at Cressy with 10 ha of strawberries and 10ha of raspberries currently in production.
This horticultural business has speciaised in growing strawberries on Table Tops structures and the raspberries are grown on raised Soil beds. The whole area is under polytunnel structures with drip irrigation and has a packhouse coolroom for fruit preparation.
Fruit is shipped daily to Devonport for export to the major mainland supermarket chains. Labour is sourced locally and internationally with a 7 month harvest period November to May.
BW Griggs & Sons – Rubigold Apples
Apple and cherry orchardists located in the Huon Valley. Grower, Marketer and distributor of the all Tasmanian Rubigold apple
Sixth generation apple and cherry growers, BW Griggs & Sons discovered amongst their current orchard the new apple variety Rubigold .
From one limb a decade ago to now growing a commercial orchard of the variety. BW Griggs & Sons have gained PBR (plant breeders rights) and Trademark protection, They now have a variety that can be promoted and marketed as uniquely Tasmanian variety both Nationally and Internationally.
Fried crickets sprinkled on tostadas. Insect infused elderberry sauce. Snapper topped with mealworms. These are just some of the ‘Rebel Foods’ appearing on Tasmanian menus, as locally-farmed insects push food frontiers.
13 August 2018, Edition 197
A fermentation revival is taking Tasmania by storm with kombucha, kimchi and kefir moving into our everyday lexicon.
13 August 2018, Edition 197
Sparkling wine festival adds fizz
Tasmania’s celebration of all things sparkling – Effervescence Tasmania – has unveiled this year’s program and there are plenty of reasons to pop the cork in celebration. The Launceston-based festival, which bubbles into life on November 11, has included Hobart in the mix for its fifth festival. Effervescence Tasmania is described as one of the world’s best sparkling wine festivals, and all featured producers are by invitation only, ensuring all wines presented to guests are the best Tasmania has on offer. More than 1,200 enthusiasts took part in master-classes and attended dinners at last year’s event. And, as with every year, the highlight will be the Grand Tasting in the gardens of Launceston’s Josef Chromy winery. Australia’s first sparkling wine was produced in Tasmania from the 1826 harvest. Today, the island state is widely recognised as the country’s home of premium sparkling wine, with that market now accounting for about one third of all local wine production.
13 August 2018, Edition 197
Gold for Van Diemens Land Creamery
The Pepperberry and Leatherwood Honey Ice Cream, from the Van Diemens Land Creamery, has taken out top gong at the recent Hobart Fine Food Awards, being named best ice cream. The artisan ice creamery also won a swag of 11 medals. Some of the flavours that scored gold included: Peach and Lemon Myrtle, Blood Orange Sorbet, and Whiskey Cream Ice Cream. The company, which is based in Elizabeth Town in northern Tasmania, has been producing premium ice cream for more than 12 years. To keep their ice cream authentically Tasmanian, they use as much local produce as possible – from local berries to olive oil and Tasmanian peanut butter. As well as retail outlets and restaurants, their award-winning ice cream can also be purchased at their punt on Hobart’s Constitution Dock.
13 August 2018, Edition 197
Mures rewarded for excellence
One of Tasmania’s top seafood restaurants has just received a top award. Mures Tasmania was named Best Tourism Restaurant at the Victoria and Tasmania Savour Australia Restaurant and Catering Hostplus Awards for Excellence. Mures Upper Deck Restaurant was also named best seafood restaurant for the second year in a row. The awards, which celebrate exceptional service and culinary talent, are nationally recognised. They are also independently scored by a team of anonymous judges who visit the various venues. Mures owners, Jude and Will Mure, said: “It’s humbling to be honoured with these awards by this panel of industry influencers who understand the challenges and opportunities facing business today.” Mures Tasmania will now compete at the national awards for excellence to be held in Sydney in October.
13 August 2018, Edition 197
Artisan food crafted on the edge of the Tarkine wilderness is in big demand the world over, and further evidence that the north-west really is ‘Tasmania’s Pantry’.
11 July 2018, Edition 196
An incredible hat-trick for Tasmania’s Stefano Lubiana Winery, which has just won world’s best bio-dynamic wine at a prestigious London show – for the third year in a row.
10 July 2018, Edition 196
Agrarian Kitchen is ‘Top Newcomer’
The Agrarian Kitchen has been named Top Newcomer in a prestigious list of the country’s best restaurants. Young chef Ali Currey-Voumard has put her individual stamp on the popular New Norfolk eatery, which also made its debut in the 2018 The Financial Review Australia’s Top 100 Restaurants awards, gaining 34th place on the prestigious list. Four other Tasmanian restaurants made the cut as well. The Agrarian Kitchen founder, Rodney Dunn, told The Mercury: “It shows a certain level of maturity [and] Tasmania once upon a time didn’t have that representation and that variety of places.” Other local restaurants in the top 100 include: Franklin at number 14; Templo on Patrick at 45; Fico on Macquarie St at 76; and Brook Street Pier’s Aloft at 89. For the record, Brae, which offers fine dining in rural Victoria, took out top spot for the second year running. The awards are peer-voted from a list of 500 eateries chosen by food critics and editors.
10 July 2018, Edition 196
Winter Fest fires the Huon
The winter festivities continue and this weekend the chilly celebrations head south. The fifth Huon Valley Mid-Winter Fest kicks off on Friday (July 13) for three days of ‘feasting, cider, fire and folklore’. The festival celebrates the region’s apple picking history and there is plenty of hands-on action. At its core is the ancient art of wassailing – an intriguing tradition involving groups roaming between orchards and scaring bad spirits out of the cider trees to ensure a bumper autumn crop. However, if you prefer something a little more sedate, there is also an abundance of feast-worthy food sourced from the amazing array of local producers. The event has continued to grow from strength to strength, with organisers expecting 18,000 visitors to join in this year’s action. The Huon Valley Mid-Winter Fest takes place at Willie Smiths Apple Shed at Grove, a 30 minute drive south of Hobart. For more information visit: www.huonvalleymidwinterfest.com.au.
3 July 2018, Edition 196
Salmon for chefs
The world can’t get enough of Tasmania’s salmon, and chefs are the big winners with a new product launched onto the market. Local salmon producer – Huon Aquaculture – has released a new Chef Series product range designed especially for food service professionals. Huon co-founder, Francis Bender explained: “Over the years, we have worked closely with a lot of chefs and we have listened to what they need in their kitchens; the same Huon quality but in larger quantities and with less fiddly packaging. This is how our Chef Series came to life.” This new range includes pate and caviars in larger 1kg sizes. There is also a new banquet-ready salmon that is hand-sliced horizontally and unique to Huon. Francis and Peter Bender established Huon aquaculture in 1986. The company now produces approximately 24,000 tonnes of salmon every year from farm sites around Tasmania.
3 July 2018, Edition 196