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.
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
We make fine Tasmanian wine from fruit grown in our vineyard in North-East Tasmania.
Brook Eden is a small, family-owned, sustainably managed vineyard and producer of elegant, true cool-climate wines.
You have to drive about a half hour north of Launceston, turn down a country lane off Pipers Brook Road, then come about 300m up our driveway, (avoiding the ducks and water hens on the way) to find our cellar door.
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.
The Mace family at Ouse has given new scale to the concept of using colonial built heritage to market Tasmanian single-malt whisky.
8 February 2018, Edition 191
Tetsuya’s tops nation again
Tetsuya’s, the Sydney restaurant owned by Tasmania's Brand Ambassador, Tetsuya Wakuda, AO, has been named 2017 Restaurant of the Year at the National Savour Australia Restaurant & Catering Hostplus Awards for Excellence in Melbourne. It was the fourth time the Japanese-born Australian master chef has taken the award's top gong. He said: “I’m very grateful, of course - it’s a real privilege, from the bottom of my heart. But it’s not me. It’s my staff. I congratulate my staff. The team won this, not me.” Restaurant critic Simon Thomsen said: “Tetsuya is the epitome of the Japanese concept of takumi - craftsmanship. He’s always stayed true to his standards; his Japanese sense of excellence.” Tetsuya has remained at the pinnacle of his profession for 25 years, earning comparisons with tennis great Roger Federer. His Singapore restaurant, Waku Ghin, was awarded two stars in the 2017 Michelin Guide, Singapore, making him the first Australian chef to have two Michelin stars. "There's no such thing as perfection," the great chef said. “But we try to be close.”
8 February 2018, Edition 191
When sparkling wine expert Tyson Stelzer lined up Tasmanian offerings with champagne at an Effervescence dinner in November, he had an heroic tale to tell.
5 December 2017, Edition 190
Brand Tasmania's long-serving Food and Wine Writer, Graeme Phillips, taps out his final story for our newsletter: serving up a 37-year Tasmanian gastronomic saga.
5 December 2017, Edition 190
Riesling stars in Halliday list
Ten of Australia's top 100 wines are Tasmanian, according to guru James Halliday, and one of the stars of his 2017 listing was a Devil's Corner 2016 Riesling awarded 97 points despite being in an under-$20 category. Brown Brothers Chief Executive, Ross Brown, said: “We bought our Tasmanian vineyards and wineries in 2010 because we ... wanted to have access to cool-climate-grown grapes and wine varieties such as pinot noir, riesling and pinot grigio that grow so well in Tasmania. We have found Brand Tasmania to be far stronger than we had anticipated. People are now looking for lively and refreshing wines and this exceptional Devil’s Corner 2016 Riesling superbly personifies the crisp minerality and the clean, green image that Tasmania is so known for.” Earlier, Tasmania winery Heemskerk won the James Halliday Trophy for Best Pinot Noir at the 2017 Royal Melbourne Wine Awards for its 2016 vintage. The Jimmy Watson Memorial Trophy for Best Young Red Wine was awarded to Turkey Flat Vineyards in the Barossa Valley for its 2016 Grenache, the first time a wine of that variety has taken out the award.
5 December 2017, Edition 190
Boag lionises Tassie water
Pioneer Tasmanian brand-builder James Boag & Sons has launched a new multi-channel advertising campaign using the State's quality water as its central theme. Promoting James Boag Premium beer, the Born of Tasmanian Waters campaign devised by the Host/Havas agency, sets out to show that some of life's most extraordinary and fantastic components are found in Tasmania, with pure water as their common element. Without it, they wouldn't exist. A spokesman for Lion, owner of the Launceston Brewery, said: "James Boag has been brewing its beers continuously and exclusively in Tasmania since 1888, and it's our Tasmanian provenance that makes our beers truly special and unique among other premium beers. Of all the natural riches Tasmania offers, its pure water is the most special — so many remarkable and renowned things are born of it — and we are excited about our new campaign that highlights the quality of the water that goes into our beers". The campaign rolled out nationally in time for James Boag Premium's major sponsorship of the Melbourne Cup racing carnival.
5 December 2017, Edition 190
Spanish glory for local cider
Willie Smith's is basking in the glory of its inaugural international award. The Huon Valley business's limited-edition Somerset Redstreak Single Varietal cider won its class at the Spanish Cider Awards in November. The competition, in Hernani, near San Sebastian, was judged by an international committee of renowned cider tasters from the United States, Britain, Germany, France and Italy. Willie Smith's co-owner Sam Reid said: "It’s a massive thrill to be selected as Best Traditional English Cider at a European awards competition. In Australia we’ve got a bit of a tradition at beating the English at their own game and, so, it’s nice to be able to do this in cider now too!" Willie Smith's was the only Australian product to collect a trophy at the event.
5 December 2017, Edition 190
'Tazzy' pies a hit in Bonn
When Australian visitors to Bonn, Germany, feel a craving for a hot meat pie, help is at hand: Tasmanian Gareth Patterson's Tazzy Food Truck is doing a roaring trade in meat pies and other treats from Down Under. "We offer the best out of Australia," Mr Patterson, formerly of Hobart, said. "Try our handmade gourmet pies and be delighted. Fresh baked, delicious and hot ... smash one down! Fair Dinkum good!" Former Australian Deputy Prime Minister, Tim Fischer, took up the invitation in November. “It was uplifting and energising to enjoy great Tazzy Food on the left bank of the Rhine in Bonn,” Mr Fischer said. The van is one of several offering locals and visitors lunch, dinner, drinks and coffee options on the former West German capital's busy Kennedyallee. There was a queue at the Tazzy Food Truck at the time of Mr Fischer's visit. “As a former Trade Minister, I was delighted to indulge and to spread the word about Tasmania and Australia — something I have been doing since 1996 when I had to eat a Tasmanian oyster in Tokyo at 6am at a key fish market.” Mr Fischer was in Bonn in his new role as Chairman of Crop Trust, an international organisation dedicated to safeguarding the world's crop biodiversity.
Image courtesy of Weekly Times Now
5 December 2017, Edition 190
Chromy named tourism champion
Tasmanian tourism titan, Josef Chromy, OAM, was inducted as a Tasmanian Tourism Champion at the Tasmanian Tourism Awards in November. He was recognised for his contribution to the State’s tourism industry and on-going investment in accommodation projects. The CEO of the Tourism Industry Council Tasmania, Luke Martin, said “Joe’s impact on the wine industry in Tasmania is nothing short of remarkable. Throughout the '90s he purchased, cultivated and on-sold vineyards throughout the Tamar Valley that are now home to some of Tasmania’s most celebrated labels. His signature wine label and wine centre ... is among the finest wineries in Australia and has established a truly iconic wine experience on the doorstep to Launceston. Joe’s impact on the tourism industry in Launceston is unrivalled.” Josef Chromy Wines also won a gold medal in the awards' Tourism Wineries, Distilleries and Breweries category. Port Arthur Historic Site was judged top Major Tourist Attraction.
5 December 2017, Edition 190
Insect farmer's flavour focus
Louise Morris, a Tasmanian insect farmer, believes insects can play an important role in feeding a growing global population but cautions about how insect protein is produced. "What they eat impacts so much on how much greenhouse gas impact, how much water went into that," Ms Morris told the ABC. "If you're essentially feeding them chicken food … you're not really making a huge impact [on the environment]." Ms Morris, who co-founded the Insect Protein Association of Australia, farms crickets, mealworms and Queensland wood cockroaches in northern Tasmania. She uses vegetable waste from local farms to feed her insects and said feeding insects different vegetables can affect their taste. "We're really focused with a few restaurants who are wanting to work with our insects … on bespoke insect flavours," she said. "It's creating a whole new income stream, employment opportunities and a product which really is 'brand Tasmania', because we are closed-looping it." According to some research about 80 per cent of the world's people consume insects as part of their regular diet. Ms Morris aims to have her insects on Tasmanian dinner plates in 2018.
5 December 2017, Edition 190