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Food and beverage partners

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Eat More Spuds

Contact name Gerard and Susie Daly
Phone +61 3 6253 5425
Email gerarddaly1@bigpond.com
Website dalygourmetpotatoes.com.au

Eat Well Tasmania Incorporated

Eat Well Tasmania Inc (EWTi) is a state-wide, non-government, membership based organisation that provides support and assistance for activities or projects that promote enjoyable healthy eating. Our slogan is: “Enjoy healthy eating, support local produce.”

Our members are drawn from a wide range of backgrounds including from the health sector, food industry, education, community organisations, researchers and local businesses.
The work undertaken by EWTi compliments the roles of other government and non-government organisations. EWTi has a particular focus on supporting organisations to plan, implement and evaluate health promotion programs, but does not offer specific information or advice about nutrition to individuals.

EWTi is the only organisation in the State working with this particular focus around nutrition promotion.

Our Mission
To improve the nutritional wellbeing of all Tasmanians and contribute to the reduction of diet-related health problems (such as cardio-vascular disease, diabetes, obesity and some cancers), by maximising the impact of food and nutrition promotion.

Our Values
EWTi operates under a set of core Values that recognise:
Collaboration and partnership - The importance of collaboration and partnership in the effective promotion of nutritional well-being across the State;
The need to work with a policy framework - EWTi works within the National Health and Medical Research Councils suite of: Dietary Guidelines for Australians;
A broad concept of health - The importance of viewing nutrition as part of a broader concept of health;
The value of diversity - The best impact on all nutritional well-being will be achieved by working with diverse range of partners;
Empowering communities - The importance of empowering communities and addressing inequities so that they can make healthy food choices;
Independence - The value of being an independent community based organisation which can use its public profile to advocate for change in nutritional well-being.

Key Areas of Focus

  • EWTi key areas as outlined in the EWTi Strategic plan:
  • Build and maintain a membership network;
  • Increase nutrition promotion skills and knowledge;
  • Strengthen nutrition promotion in Tasmania through advocacy;
  • Increase promotion of healthy food choices; and
  • Ensure the effective management of EWTi.

Contact name Nenita Orsino
Phone (03) 6223 1266
Email norsino@eatwelltas.org.au
Website www.eatwelltas.com.au

Eloise Emmett

Chef, Cookbook Author, Photographer, stylist, recipe writer, recipe & photography website, online store of Tasmania food products, books and kitchen ware.

eloiseemmett.com Cooking, writing, styling and photographing food in Tasmania with Tasmanian produce, over 150 recipes. Online store of Tasmanian Produced cookbooks and Tasmanian products and gifts.

Contact name Eloise Emmett
Phone 0416220505
Email info@eloiseemmett.com
Website www.eloiseemmett.com

Every Man and His Dog Vineyard

Every Man and His Dog Vineyard, Winery and Cellar Door offers wine tastings and picnic hampers amongst the vines in the historic town of Richmond, Tasmania.

Every Man and His Dog is a vineyard and bed and breakfast in Tasmania's beautiful Coal River Valley, just a stone's throw from the historic town of Richmond. We produce premium cool climate Pinot Noir, Cabernet Sauvignon, and Unwooded Chardonnay wines. Come and enjoy a tour and tasting at our cellar door, order a cheese platter or picnic hamper as an accompaniment, or stay in our very private retreat for two and relax amongst the vines.

Contact name Andy & Loretta Thompson
Phone 0417 664 634
Email gday@everymanandhisdogvineyard.com
Website www.everymanandhisdogvineyard.com

Read stories from our partners

Edition 188_Heywood Smith

Lobster hatchery to lead world

The world’s first commercial rock lobster hatchery will be built in Tasmania following a $10 million deal between Hobart-based aquaculture supplier PFG Group and the University of Tasmania.

3 October 2017, Edition 188

Edition 188_Van der Reeste

A 'great' vintage is looming

The local wine industry had a good story to tell about this year’s vintage at Wine Tasmania’s recent VIN Diemen 2017 promotions in Sydney and Melbourne.

3 October 2017, Edition 188

Edition 188_Lisson

Levy plan for nature's abalone

Close involvement in the Chinese market and a levy-funded marketing effort to promote the virtues of wild abalone are keys to the future of a charismatic Tasmanian industry.

3 October 2017, Edition 188

Edition 188_Seal

All parties tick salmon rules

New laws to police Tasmania's salmon industry were approved by all parties in the Lower House of Parliament in September.

3 October 2017, Edition 188

Edition 188_Smokehouse

Taste House opens at Woodbridge

The Woodbridge Smokehouse, famed for its traditionally smoked ocean trout and salmon, has opened a Taste House for the coming tourism season.

3 October 2017, Edition 188

Landscape, Agrarian on elite list

Landscape Restaurant and Grill in the Henry Jones Art Hotel and the Agrarian Kitchen Eatery at New Norfolk have both been included in the latest Gourmet Traveller Australia top 100. Landscape Executive Chef, Oli Mellers, said the recognition was unexpected given it was early days for his 10-month-old operation. “We do old-school flame and smoke cooking. We’re not trying to change the wheel; and it’s why we’re in the top 100,” he said. “Tasmania is small enough that restaurants can have a relationship with their farmers and other suppliers, which is absolutely critical.” Landscape’s asado grill is fired by surplus whisky casks provided by local distilleries, ensuring a distinctive taste. The magazine also named its Top 10 Tasmanian: 1. Landscape; 2. Agrarian Kitchen Eatery; 3. Templo; 4. Aloft; 5. Stillwater; 6. Dier Makr; 7. Fico; 8. The Source; 9. Me Wah; and 10. Three Japanese.

3 October 2017, Edition 188

Brighton pie is nation's best

Brighton’s Best Bakehouse, in southern Tasmania, has won one of two major awards at the 28th Official Great Aussie Pie Competition. The bakery’s slow-cooked beef and caramelised onion pie was judged Best Gourmet Pie at the Sydney International Convention Centre in September. Co-owner of the bakery, Scott Donaghy, hopes his shop's new title of Official Greatest Gourmet Pie Maker in Australia will see customers flocking in. “To get the highest accolade, it’s just fantastic. You dream about that,” he said. It is Tasmania's first peak award since Launceston’s Sunrise Pies took out the Plain Meat Pie prize in 1993.

3 October 2017, Edition 188

Effervescence set to uncork

The fourth staging of Effervescence Tasmania – the annual celebration of Methode Tasmanoise – will take place in the Tamar Valley from 16 to 19 November. The indulgent event begins this year with a dinner at Launceston's Stillwater hosted by 2015 Wine & Spirit Communicator of the Year and an authority on all things fizzy, Tyson Stelzer. He will present Tasmania’s finest sparkling alongside top Champagnes, providing a rare opportunity to taste the two side-by-side while enjoying a delicious matched menu. There will be Tasmanian sparkling masterclasses, a Bruny Island Cheese and sparkling masterclass and a special Tasmanian Sparkling Takes On The World session in the luxurious setting of Josef Chromy Wines. A vineyard tour will take guests to Jansz, Delamere and Clover Hill. For more information: www.effervescencetasmania.com

3 October 2017, Edition 188

Vegan cheese is award winner

A move to Tasmania by Sydney molecular biologist Julie Martyn sparked a new career as a plant-based cheesemaker. Ms Martyn moved to Evandale in February 2016 and started to research the concept of a vegan food business. “I wanted something that would really showcase vegan-friendly food,” Ms Martyn said. “Tasmania has such a foodie reputation, but for salmon, beef, seafood – food I don’t eat. Cheese-making seemed to be a perfect fit for me." Ms Martyn uses cashews that are soaked and processed with filtered water, coconut oil and Tasman Sea Salt before a non-dairy probiotic culture is added. The cheese base forms overnight and Ms Martyn then adds her own seasonal touches, such as seaweed from the south-east coast, truffles from Riverside, Huon Valley saffron, Tasmanian pepperberry, apple wood, pinot noir or stout. “I try to have seasonal changes, but I have a core selection of cheeses,” Ms Martyn said. “It’s been so much fun.” Her business, Artisa, won three medals from three cheese entries at the 2017 Royal Hobart Fine Food Awards.

3 October 2017, Edition 188

Haddow's Mould earns plaudits

The inaugural Mould cheese festival, put together by Brand Tasmania Council member Nick Haddow, packed out North Melbourne’s old Meat Market in September. It was described by a media commentator as the most significant showcase yet for Australia’s artisan cheese-making community. The one-day event provided cheese sampling and the opportunity to purchase individual cheeses and specially assembled hampers, as well as cheese masterclasses. Bottle Shop Concepts organised the drinks, with craft beers made by Evan Hunter at Mr Haddow's Bruny Island Cheese Company a popular offering. Nick Ryan wrote in The Australian: "Hunter is producing some of the most intriguing and delicious beers in the country, notably the best saison style ale produced in Australia and a stonkingly (sic) good stout with a haunting hint of sweetness derived from the use of the whey left over from the production of Haddow’s raw milk cheese C2." Tasmanian distiller Ryan Hartshorn showed off his sheep’s whey vodka and gin, while the wine offerings included a Tasmanian chardonnay from Josef Chromy winemaker Jeremy Dineen.

3 October 2017, Edition 188

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Latest news

Tasmania's Stories Edition 188

Edition 188_Heywood Cundy

A deal to develop the world's first commercial rock lobster hatchery leads the October edition of Tasmania's Stories. Please enjoy your October edition of Tasmania's Stories.

13 October 2017, Edition 188

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