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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

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 195_TasSpirits

Tassie spirits explosion

A Tasmanian vodka made from sheep’s whey, has been crowned world’s best as the popularity of our ‘other spirits’ continues to explode.

12 June 2018, Edition 195

Edition 195_ShipwreckBeer

Shipwreck beer a global sensation

It’s the Tasmanian story sparking global excitement: the world’s oldest beer brought back to life from yeast discovered in a shipwreck off Flinders Island.

12 June 2018, Edition 195

Expressions of Interest for Trade Mission

Tasmanian businesses are being invited to join a Trade Mission that Premier Will Hodgman will be leading to Asia later in the year. Expressions of Interest are being sought from businesses that wish to be involved in the Mission that will visit key markets, including China and Hong Kong, in September. Capitalising on the current boom in Tasmanian exports, the delegation will focus on agribusiness, Antarctic affairs, tourism and trade. As the Premier explained: “By taking Tasmania to the world we can continue to remain competitive and open up new opportunities in global markets for Tasmanian businesses.” Tasmania’s export sector is worth $3.5 billion annually, and over the last 12 months alone that figure has jumped by 36%. Expressions of Interest to join the 2018 Trade Mission to Asia close on June 29. For further information visit: www.stategrowth.tas.gov.au

12 June 2018, Edition 195

Our ‘Young Gun’ winemakers

Tasmania’s ‘young gun’ wine-makers are definitely punching above their weight. The state has three finalists in the top dozen vying to be crowned best young winemaker in the country. They will face off at the national Young Gun Wine Awards at MONA on June 18. One of Tasmania’s young guns is Ricky Evans who produces riesling and pinot noir at the Two Tonne Tasmania winery near Swansea. He was named People's Champion at the 2016 awards and told The Examiner the award definitely boosted the Two Tonne Tasmania brand: “It gives you a lot of exposure when you’re sitting next to winemakers of this calibre.” He is also proud of the young talent coming through our winemaking ranks, saying “Tasmania has three finalists. We’re batting above our average in terms of production and it’s a great indication of where quality lies.” The other two Tasmanian Young Gun finalists are; Jonathan Hughes from Mewstone in the D’Entrecasteaux Channel; and Gilli and Paul Lipscombe from Sailor Seeks Horse in the Huon Valley.

12 June 2018, Edition 195

Scallop sensation

All roads lead to Bridport for scallop lovers in August. The north-east village is getting ready to host the first Tassie Scallop Fiesta, an event sure to draw crowds of eager seafood lovers. The fiesta will celebrate the arrival of the first scallops of the season, while also recognising Bridport’s key role in Tasmania’s scallop industry. The scallop boats may be too big to pull into Bridport these days, but one of the state’s biggest operators, Allan Barnett, still runs his processing plant in the seaside village. Festival organiser, Tony Scott, told The Examiner he was inspired by the success of Tasmania’s winter festivals: “We thought, how about we try and inject a bit of activity into the village when it’s not quite as active in the wintertime.” So, if you fancy scallops fresh off the boats, just head to Bridport on August 5.

12 June 2018

Partner Connections FFA stand

Tasmania on show at top trade exhibition

For the first time in many years, Tasmania will be showcased at one of the premier trade exhibitions for the food-service, hospitality and retail industries – Fine Food Australia.

25 May 2018, Partner Connections

Edition 194_SparklingWine

Sparkling future for Tassie wines

Tasmania’s wine sector is booming: a new report hails it as a $115 million industry, a ‘cracking’ vintage is just wrapping up, and our sparkling stars are setting the world alight.

8 May 2018, Edition 194

Edition 194_Crayfish

Acclaim for Flinders food fest

Enormous crayfish plucked from Bass Strait and smoked over an open fire were the star attraction at a new food festival on Flinders Island which is generating widespread interest.

8 May 2018, Edition 194

Anzac biscuit beer

As Tasmanians turned out in force on Anzac Day to remember the sacrifices of servicemen and women at dawn services and lunch-time parades, one beer brewer chose to honour our diggers in a more innovative way. Launceston boutique beer-maker, Morrison Brewery, created a special beer to mark this most sacred of days. A beer flavoured like…Anzac biscuits. It is described by its creator, Paul Morrison, as a malt heavy creation with notes of coconut and golden syrup: just like its biscuit namesake. This special Anzac biscuit beer was unveiled at Launceston’s Fresh Hop Beer Festival, a three-day event that inspires boutique brewers to create a showcase beer using freshly harvested hops. Taking that to heart, Paul Morrison mixed Ella Hops, recently picked at Bushy Park, with coconut, oats and golden syrup to create his biscuity brew. Don’t ever expect it to take the place of that enduring Anzac tipple – the rum toddy –but it is certainly an interesting way to raise a glass to our diggers.

3 May 2018, Edition 194

Delicious golden oil

A golden oil produced in a farm kitchen on the edge of the Tarkine wilderness has won a prestigious award, for the second year in a row. The GM-free canola oil, made by Hill Farm Preserves in north-west Tasmania, is one of the state winners in the Produce Awards announced by delicious. magazine. The awards celebrate Australia’s best tasting primary produce as nominated by leading chefs. Hill Farm Preserves manufactures artisan condiments and preserves from natural ingredients that are bottled and labelled by hand. No colours, artificial flavours or preservatives are added. Their award-winning product is also the only food-grade cold pressed canola made in Tasmania. Hill Farm Preserves owner, Karin Luttmer, is thrilled by the win: “To be judged a state winner two years in a row by hospitality trade leaders is wonderful. This oil is special and deserves a place in every kitchen. It’s so versatile,” she said.  A total of 15 Tasmanian producers were nominated as state winners in the delicious. awards including makers of honey, organic milk and sea salt. The national winners will be announced in August.

3 May 2018, Edition 194

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Tasmania's Stories Edition 195

Edition 195_Attenborough

Leading the June edition of Tasmania’s Stories Sir David Attenborough showcases Tasmania to the world in a stunning new documentary. Please enjoy your June newsletter.

15 June 2018, Edition 195

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