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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

Davies Grand Central Station

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

Avant-garde Tasmanian wine

Crafted by hand, just 2-3 barrels of each Domaine Simha wine are made each year. An avant-garde approach shapes living wine relying on ancient knowledge and intuition. At heart lies the epic beauty of Tasmania’s pure natural environment, sparkling air and ancient soil.

Founder and winemaker, Nav Singh spearheaded a new wave of winemaking in Tasmania, opening the doors to progressive styles that are highly sought by top sommeliers and collectors. Singh’s natural methods embrace harvesting by lunar cycle on fruit and flower days. Wild fermentation with gentle foot pigeage and basket pressing means his wines are seamless and graceful. Maturation in clay amphorae and custom made demi-muid oak builds layers of texture with perfect natural balance and superb ageing potential.

The house of Simha originates from sanskrit for lion. Tasting experiences and cellar door sales at Institut Polaire.

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 201_TasteOfTas

Festive fun begins with birthday bash

Tasmania is gearing up for a summer of festivities, spear-headed by an iconic event which is ready to celebrate a milestone birthday – with a new look.

11 December 2018, Edition 201

Edition 201_SteveKons

‘Tasting’ a whisky world record

A treat is on the way for connoisseurs of the golden tipple, with the world’s largest whisky tasting room, planned for Tasmania’s north west.

11 December 2018, Edition 201

Edition 201_Arras

What a year!

It’s been a great year for Tasmania. David Attenborough showcased our stunning island to a global audience of millions, a deal was struck for new Bass Strait ferries, while our whisky and wine shone on the world stage… and that’s just the start.

11 December 2018, Edition 201

Coffee Liqueur warms Xmas spirits

A new boutique beverage will have coffee and spirits lovers rejoicing. Two of Tasmania’s top artisan producers have collaborated to bring a premium coffee liqueur to the market just in time for some festive cheer. Hellfire Bluff Distillery, based at Boomer Bay, and Hobart speciality coffee roaster, Zimmah Coffee, created the delicious tipple. Ruby Daly of Hellfire Bluff Distillery said: “We were so excited for the opportunity to work with another great Tasmanian brand to expand our range of locally produced spirits, and create a new premium product for our customers, here and throughout Australia.” She added Zimmah chose to use the ‘Son of a Gun’ blend – a full-bodied mix of Colombian, Guatemalan and Ethiopian beans – to deliver delicious flavours with rich and bold caramel and milk chocolate notes. Hellfire Coffee Liqueur is available at Salamanca market and other boutique liquor stores.

7 December 2018, Edition 201

Salad days for Houston’s Farm

Another tick of confidence for Tasmania’s booming agricultural sector, with Houston’s Farm unveiling a new $5.8 million facility in the south of the state. The leading salad producer has just opened a new state-of-the-art, custom built, baby leaf production centre at its Forcett farm. The 80-hectare production unit will underpin growth in the company’s national supermarket supply contracts. Houston’s Farm, which was represented at the recent State Government trade mission to Asia, is seeking to expand export markets to Hong Kong, and this new facility is central to those plans. The new facility will also create 15 full time jobs. Houston’s has been creating innovative products for almost 30 years and has pioneered many practices and techniques that now see Tasmanian salads on shop shelves across Australia.

7 December 2018, Edition 201

Edition 200_FrancesPeterBender

Farming success

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

Edition 200_Meredith_Yung

Man on a mission

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

Edition 200_EdCarr

Arras sparkles on world stage

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

video still Tetsuya tastes
Watch video on YouTube

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

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Latest news

Tassie Kangaroos bounce into history

Edition 201_TasKanga

No Christmas rest for the stars of Tasmania’s first AFL team – The North Melbourne Tassie Kangaroos – with training in full swing as they get ready to create history in the New Year.

11 December 2018, Edition 201

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