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.
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 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.
One of the world’s top chefs, Brazilian Alex Atala, has ‘been seduced’ by Tasmania’s seafood during a day on the water cruising the beautiful D’Entrecasteaux Channel.
9 November 2018, Edition 200
When they set up their salmon business as a side hobby, Frances and Peter Bender – the founders of Huon Aquaculture – could never have imagined they would create history by becoming the first fish farmers to be named Australian Farmer of the Year.
9 November 2018
David Meredith is on a mission. He owns a collection of Hobart upmarket establishments – including the iconic Islington Hotel – and has now scored a coup for Tasmania in Hong Kong’s supermarkets.
9 November 2018, Edition 200
Tasmania’s sparkling wines glittered in London, when House of Arras winemaker, Ed Carr, was bestowed with one of the most prestigious international honours.
9 November 2018, Edition 200
Tetsuya is number one - again!
The restaurant of iconic chef – and Brand Tasmania Ambassador – Tetsuya Wakuda, has once again been named as the best in Australia. And, fittingly it was the backdrop for a major investment dinner recently hosted by Tasmanian Premier Will Hodgman, in conjunction with Brand Tasmania. Tetsuya’s eponymous Sydney establishment has just won Restaurant of the Year at the Savour Australia Restaurant and Catering Hostplus Awards for Excellence. The prestigious award is the latest in a long list of accolades that Tetsuya has collected since opening in 1989, and he told Restaurant and Catering Magazine it is a reflection of those around him: “I congratulate my staff. The team won this, not me. A good restaurant is a team effort.” Meantime, Tetsuya has long been a champion of Tasmania which he describes as “beyond organic,” and his restaurant hosted a special dinner showcasing the finest from the island state to potential investors. Premier Will Hodgman led the guest list at Tetsuya’s ‘Taste of Tasmania Dinner: From Sky to Land and Sea’, which featured such exquisite combinations as: Cold Green Pea Soup with Bitter Chocolate Sorbet; Confit of Petuna Ocean Trout with Salad of Apple and Witlof; Poached Lobster in Vanilla with Cannellini Beans and Coffee Vinaigrette; and Chocolate Stone with Fortunato No 4. It was a stunning menu, and further proof that Tetsuya’s really does deserve the title of Australia’s best restaurant.
Watch the video to sample Tetsuya’s ‘Taste of Tasmania Dinner’ at his Sydney restaurant
9 November 2018, Edition 200
Tolpuddle chardonnay shines
A Tasmanian vineyard has shone at the 2018 Royal Melbourne Wine Awards. Tolpuddle Vineyard won four major trophies, with its 2017 chardonnay picking up three of the awards: Best Young White Wine; Best Chardonnay; and Best Single Vineyard. Tolpuddle winemaker, Adam Wadewitz said: “I guess we always knew the 2017 vintage was pretty special in Tasmania. The season was astonishing; late and cool, and it produces wines with that rarely seen ‘balance and intensity’ combination.” Tolpuddle Vineyard is located in the Coal River Valley and was established in 1988. It is planted solely with Chardonnay and Pinot Noir grapes. Other Tasmanian winners in Melbourne were: The Bay of Fires winery which won the James Halliday Trophy for best pinot noir with its 2017 release; the House of Arras, named Best Sparkling for its chardonnay/pinot noir Grand Vintage 2008; and Eddystone Point, awarded Best Riesling for its 2018 vintage.
9 November 2018, Edition 200
New Moo Brew a stout order
As artisan foods and beverages continue to boom across the Island State, a new barrel-aged stout has been launched onto the market, just in time for the festive season. This rich, dense beer has been created by Tasmania’s Moo Brew, that says it will only get better with age. The Moo Brew Imperial Stout – made in collaboration with Sydney’s Archie Rose Distilling Company – has been aged in single malt whisky and ex-bourbon American oak barrels and weighs in at an imposing 10.8% alcohol level. Moo Brew are getting ready for an enthusiastic response. “It’s big,” Moo Brew head brewer Dave Macgill said. “We encourage people to enjoy this beer now, but those partial to cellaring will be rewarded. This stout has a rich, dense palate thanks to the ex-bourbon barrels and Archie Rose whisky, high residual sugar and specialty roasted malts.”
9 November 2018, Edition 200
Taste of Tasmania birthday cake-off
The Taste of Tasmania is gearing up to celebrate a milestone birthday with cake – lots of it! The iconic Hobart festival turns thirty this year and is celebrating with a special bake-off. The Great Tasmanian Cake Off will attract the best bakers in the state all vying for the honour of producing the ultimate cake. Along with a stunning array of Victoria Sponges presented to the judges, the waterside event will also present a cross-section of other food and beverages from the island state. This festive season well-known chef, Luke Burgess, will be serving up an array of dishes. He will be joined by Templo’s Matt Breen, who is slated to present a masterclass in Italian peasant food. The Taste of Tasmania runs from December 28 to January 3 at Hobart’s Princes Wharf, and a full festival program will be released later this month.
9 November 2018, Edition 200
Bicheno prepares for gourmet extravaganza
As the weather heats up, Tasmania’s beautiful East Coast is the place to be, and for lovers of gourmet delights, next weekend is the time to visit. The Bicheno Food and Wine Festival is the region’s biggest event and is now in its 12th year. The festival is again expected to draw bumper crowds seeking out the finest local food, wine, and beer, with highlights including cooking classes run by top chefs, and wine appreciation lessons. All the wonderful local fare aside, the scenery alone would be enough of a drawcard, with the three-day celebration overlooking beautiful Waubs Bay. And as befits the location, this year’s festival will also feature a display of classic surfboards. The Bicheno Food and Wine Festival runs from November 16 – 18.
9 November 2018, Edition 200
Call it a major culinary event. Two great chefs cooking up a degustation feast showcasing Tasmania’s freshest premium produce.
14 October 2018, Edition 199