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Food and beverage partners

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Daci & Daci Bakers

Daci and Daci Bakers is a European-style bakery/patisserie located in the heart of Hobart's waterfront.

Husband and wife team Nasar and Cheryl Daci bedazzle local patrons and tourists with their cafe full of Viennese/Parisian styled pastries in Murray Street, Hobart, just up the hill from the docks. It's a world where you find authentic croque monsieur brimming with gruyere cheese and prosciutto. Or a range of pissaladiere (France's reposte to the pizza) topped with caramelised onions, anchovies, olives, slow-roasted tomatoes, basil or fetta. Antipodian gourmet pies haven't been forgotten, including varieties with chicken, leek and white wine or braised Tasmanian lamb with local shiraz and rosemary. There are diet-killing dessert pastries, although some are so dainty they scarcely register on your conscience. The list goes on ... and on. Nasar Daci, extraordinary chef and creative business operator, first came to Tasmania from Kosovo in May 1999 with 200 other ethnic Albanians. He came for a seven day visit and ended up staying seven months. Then seven months became four years and after four years he went to Melbourne. That's where he met his wife and seven years later they moved back to Tasmania and falling in love with the people and the food . The couple had ambitions to create a business that would provide customers with a European-style bakery/patisserie experience. Daci and Daci are very keen to make something special with the food and are both very passionate about things we are trying to create. The bakery sources as much as it can from within Tasmania because it wants to create a sustainable environment for all who work in Tasmania. So drop in, have a coffee and indulge!

Contact name Nasar Daci
Phone 03 6224 9237
Email dacibakers@bigpond.com
Website www.facebook.com/pages/Daci-Daci-Bakers/267104846681781

Dalrymple Vineyards

You have to imagine it - bald, denuded windswept hills, singular ancient gums leaning at angles, pushed against the sky by roaring gales from the north-west coast.

Situated in the heart of the highly acclaimed Pipers River region of northeast Tasmania, almost equidistant from Launceston, and planted on sloping hills that overlook Bass Strait – the wild sea separating Tasmania from the mainland. Our wines are complex characters; weight, texture, and flavour come together before bottling and mature in our cellar - developing and growing.

 

Contact name Christine Phillips
Phone 03 6382 7229
Email info@dalrymplevineyards.com.au
Website dalrymplevineyards.com

Daly Potato Company

Home cooked ready-to-eat meals.

We’re passionate about bringing you a quality product you can enjoy with your family and friends. And, because we know you’re busy, we now offer an exciting range of ready-to-eat products. Hearty and home-style, you’ll feel like you’ve made them yourself. We love what we do - and we hope you will too!

Contact name Susie Daly
Phone 0417 337 274
Email russell@dalypotatoco.com
Website www.facebook.com/tasmanianpotatosalad

Derwent Estate Wines

Contact name Pat Hanigan
Phone 03 6263 5802
Email wine@derwentestate.com.au
Website www.derwentestate.com.au

Devil's Distillery

Devil's Distillery was founded in 2015 with a mission to produce the finest hand crafted spirits and liqueurs using Tasmanian barley, water and produce.

Devil's Distillery is a Hobart based distillery producing Hobart Whisky (to be released in 2018) and Tasmanian Moonshine Company Products.

Each product is distilled with passion and the commitment to making great Tasmanian spirits.

Using only the finest agricultural product and pure spring water, we use a 1800 litre Tasmanian made copper pot still built by Peter Bailly, of Knapp Lewer Contracting Pty Ltd.

Our whisky is rested in oak casks for a minimum of 2 years. These casks have been specially selected for us by our cooper, Adam Bone at his Tasmanian Cask Company. Adam diligently sources wooden cask material from around the world. We find that his many years of experience in the industry are extremely beneficial for our distillery.

We have sought to make our whisky smooth and full of flavour, so that they bear testimony to Tasmania’s fine produce. We hope that you enjoy the result of our innovations and labours.

Contact name John Jarvis
Phone 0415 994 471
Email john@devilsdistillery.com.au
Website www.devilsdistillery.com.au

Devils Brewery – Tasmania

Enjoy handcrafted beers and ciders at our restored 1950s steam train cellar door.

Working with local Tasmanian producers is a large part of the business ethos and allows us to create fresh and interesting beer and cider styles. This includes locally roasted coffee beans for our ‘Midnight Expresso’ Coffee Stout to our smoked grains, smoked by Bruny Island Smoke House for our ‘Smokey Moll’ Smoked Molasses Porter.

Devils Head Brewer David Tottle says, “It’s the love of making beer and cider… sharing it with others… the unbridled creativity of it. I’m always on the lookout for interesting ingredients that could help create a wild, unusual and original creations”.

Cellar door:
Carriage 1
Margate Train
1567 Channel Highway, Margate 7054
Winter hours: Thursday - Monday 10.00 am -5.00 pm
Summer hours: 10.00 am - 5.00 pm 7 days (8.00 pm Fridays)

Contact name David Tottle
Phone 0412 163 772
Email davidtottle@devilsbrewery.com.au
Website www.devilsbrewery.com.au

Devils Brewery Tasmania

Contact name David Tottle
Phone 0412 163 772
Email davidtottle@devilsbrewery.com.au

Dew South

Contact name Kay Jones
Phone 03 6438 1422
Email dew.south@bigpond.com
Website www.dewsouth.com.au

Diemen Pepper

Diemen Pepper is a small, locally owned enterprise specialising in the products of the Tasmanian rainforest plant: Native Pepper. We harvest, dry and prepare pepperberries and leaf for sale interstate and for export.

Our pepper product is unique - although our peppers look a bit like conventional pepper, they give a sweet fruity flavour followed by a brief, sharp tingly sensation on the palate, and are very popular in several discerning markets - Germany and France for example. Our dried pepperleaf is used by many commercial manufacturing businesses to provide that unique native flavour of the Australian Bush.

We operate on a farm in the lovely D'entrecasteaux region, and our pepper supplies come from all over Tasmania mainly in the high rainfall regions of the north west and northeast.
We pride ourselves on our excellent quality product - the best in the business - and our prompt and friendly service.

We welcome commercial and retail enquiries and are able to provide a high level of technical and developmental support if required.

Contact name Chris Read
Phone 0407 781 600
Email info@diemenpepper.com
Website www.diemenpepper.com

Digital Kitchen

Digital Kitchen produced the documentary about 'super chef' Tetsuya Wakuda which aired on SBS television in 2010.

Contact name Robert Heazlewood
Phone 0419 564 745
Email info@digitalkitchen.com.au
Website www.digitalkitchen.com.au

Doctor Coffee

Speciality Coffee Roasters

We source and roast the finest coffee varietals from around the world.

Visit us in store or buy our Tasmanian roasted coffee online at www.doctorcoffee.com.au

Contact name Craig W Gibson
Phone 0437 362 867
Email admin@doctorcoffee.com.au
Website www.doctorcoffee.com.au

Domaine A / Stoney Vineyard

Domaine A, Tasmania’s First Growth.

Domaine A is an iconic Australian wine estate. Established in 1973, the historic Stoney Vineyard is the oldest in Tasmania’s Coal River Valley. H. Peter Althaus founded Domaine A after an exhaustive worldwide search for ideal cool climate terroir. The inspirational vineyardlies on a north-facing slope with ancient 200 million year old jurassic dolerite geology. Embracing traditions from the old world and the new, his exquisite Cabernets capture global attention. Each Domaine A wine is a reflection of extraordinary terroir with a proven record of critical acclaim and genuine ageing capacity. Domaine A Cabernet Sauvignon is rated outstanding in Langton’s classification of Australian wine.

Contact name Peter Althaus
Phone 03 6260 4174
Email althaus@domaine-a.com.au
Website www.domaine-a.com.au

Domaine Simha

Domaine Simha – Tasmania’s Avant-Garde.The house of Singh originates from ancient sanskrit for lion, Simha. 

Domaine Simha is founded on the pristine terroir of Tasmania. The island paradise at the edge of the world is home to breathtaking cool climate vineyards. Between the mountains and Great Southern Ocean, they reflect some of the most pure terroir, sparkling air and ancient soil on earth.

Vigneron Nav Singh mastered the craft of wine in Australia and honed his skills in the world’s most prestigious chateaux. He takes an artisan approach, gently shaping wines with a natural method: harvesting by lunar cycle, whole bunch wild fermentation, traditional pigeage, maturation in custom demi-muid oak and amphorae, bottling unfined and unfiltered with perfect natural balance.

Custom experiences and artisan tastings in Hobart and surrounds, by appointment (fees apply).

Contact name Nav Singh and Louise Radman
Phone 0432 925 895
Email wine@domainesimha.com
Website www.domainesimha.com

Read stories from our partners

Edition 198_PatrickMaguire

Whisky pioneer a ‘global icon’

A pioneer of Tasmania’s whisky industry has been officially declared an ‘icon’ by being honoured with one of the highest international accolades.

12 September 2018, Edition 198

Edition 198_BoagsWildRiver

Wild rivers inspire artisan brew

The wild rivers and pioneering spirit of Tasmania are the inspiration behind the first major beer launch in more than a decade at Australia’s oldest brewery site.

12 September 2018, Edition 198

Global kudos for sparkling wines

Another ringing endorsement for Tasmania’s world-class sparkling wines. One of France’s most respected champagne authorities has proclaimed our bubbly offerings to be amongst the best anywhere. Fourth generation French champagne maker, Cyril Brun, Chef de Caves for Charles Heidsieck, has likened our sparkling wines to those of the great champagne houses. During a recent visit to Tasmania, he told The Mercury: “Every time I taste the sparkling wine from Tasmania I feel like it is the one that could be potentially the closest to champagne.” About one third of all wine made in Tasmania is sparkling. The local industry is also booming, with latest figures estimating it is now worth $100 million to the local economy each year. Another $15.2 million is also generated by wine-related tourism.

12 September 2018, Edition 198

Bellamy’s back in black

Tasmanian based baby food and formula company, Bellamy’s, has put the tough times behind, and is reporting healthy profits. The Launceston based company reported a net after-tax profit of $42.8 million for 2017-18. Revenue also jumped by 37 per cent to $329 million. This represents a major turnaround from the $800,000 loss the company had recorded for the previous financial year, and a previous share price crash. Bellamy’s Chief Executive, Andrew Cohen told The Advocate: “…the Bellamy’s turnaround plan continues to demonstrate results in terms of revenue growth, profitability, cashflow and the balance sheet…Beyond the numbers, the business has transformed over the period in terms of process and disciplines, but, more importantly, in terms of culture and capability.” He adds, growth is focused on selling organic infant nutrition into China and wider Asia.

12 September 2018, Edition 198

Edition 197_Insects

The insect rebellion

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

Edition 197_CulturedCondiments

The culture club

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

Edition 196_HillFarm

Taste of the Tarkine

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

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Tasmania's Stories Edition 198

Edition 198_PrinceOfWales

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16 September 2018, Edition 198

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