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Food and beverage partners

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Farm Gate Market

Farm Gate Market is Tasmania's premier farmer's market, operating in the heart of Hobart every Sunday.

With a ring, ding, ding of the farm bell at 8.30am sharp bustling trade kicks off at Farm Gate Market.

Wade through a collection of prime Tasmanian fresh, seasonal and local produce and artisan foods. Tasmania's tastiest and most creative foodstuffs take centre stage at this gala performance.

Every Sunday 8.30am - 1.00pm
Bathurst St (between Murray St + Elizabeth St)
Hobart

Contact name Madi Peattie
Phone 03 6234 5625
Email info@farmgatemarket.com.au
Website www.farmgatemarket.com.au

Federation Chocolate

Unique chocolate experience, makers of high quality chocolate, fudge and confectionary located near Port Arthur, Tasmania

We start out with the finest chocolate and a blend real ingredients producing delicious, mouth-watering products.

Melted; hand mixed and moulded using old style methods and equipment.

Come visit us at our popular factory at Taranna just minutes before Port Arthur and witness the whole manufacturing process. You can sample our products on site and at our stall at Salamanca.

An ongoing process of experimentation and development is in place to increase and improve the range of products.

Fudges, Nougat and Chocolate products are made on the premises by our skilled artisan makers.

Contact name Maurice Curtis
Phone 03 6250 3435
Email sales@federationchocolate.com.au
Website www.federationchocolate.com.au

Festivale

Festivale, one of Tasmania's premier summer events, is a three day celebration, designed to showcase the very best of Tasmanian food, wine, beer, arts and entertainment.

Staged in Launceston’s historic and picturesque City Park the ambiance of the outdoor event is unique. Festivale is an annual event, attracting around 35 thousand patrons, and is held on the second weekend of February.

Originally established in 1988 as a multi-cultural street party, it has transformed itself into an iconic Tasmanian event, drawing people together to celebrate what Tasmania has to offer the world. Festivale’s ability to present the best Tasmanian produce, cool climate wines, beers and entertainment in a historically and culturally significant outdoor location on the fringe of the city rates it as one of the best and food wine festivals in Australia.

Under historic elm trees, family and friends can relax in the wide open space of Launceston’s City Park. Tasmania is renowned for its world-class cool climate wines, beers and produce. Festivale provides an opportunity to ‘taste’ and experience the best of what Tasmania has to offer.

Contact name Meagan Bennett
Phone 03 6334 9990
Email eventmanager@festivale.com.au
Website www.festivale.com.au

Field Fresh Tasmania

Field Fresh Tasmania (FFT) is a division of Webster Limited with head office based in Devonport Tasmania, FFT is proudly a Tasmanian company.

Field Fresh Tasmania specializes in onion production, annually producing 20% of Australian onion crop.  Field Fresh Tasmania is Australia’s largest exporter of brown and red onions with over 40 years’ experience in fresh food, good reputation for consistent quality and supply to counter seasonal markets.

Field Fresh Tasmania's onions are branded Tasmanian grown and exported to over 14 countries annually.

 

Contact name John Hosken
Phone 03 6427 5013
Email john.hosken@fieldfresh.com.au
Website www.websterltd.com.au/fieldfresh

figstuff

This amazing product is an accompaniment to fine Tasmanian cheeses, meats and salmon.  This product beyond imagination as figs are a sweet/savoury fruit.

“figstuff” came about when I realized the nutritional food value of this fruit, especially dried figs and the popularity of figs with people of all ages. I saw the need for a product to place beside cheese, salami and salmon on a platter to display I also wanted to promote the fig as healthy for heart, cholesterol, digestion.

Contact name Marilyn Nichols
Phone 0433 132 930
Email marilynfigstuff@gmail.com
Website www.facebook.com/Figstuff

Flinders Island Distillery

Flinders Island Distillery is a small batch, hand made distillery that uses Native plants and local fruits and grains to make Gins, Whiskey and Liqueurs.

Flinders Island Distillery was set up in 2017 with the intent to make small batches of native spirits as in gins, whiskey, liqueurs and "Shearing Shed Moonshine".

We currently have two Gins available: a traditional Gin called "GIN Bottle" and a Native, called "Kate Mooney". We also have two Liqueurs: a Mandarin and a Strawberry .

"Shearing Shed Moonshine" will be available later on in 2018 and whiskey in 2020.

Contact name Paul J Williamson
Phone 03 6359 6595
Email flindersislanddistillery@gmail.com
Website www.flindersislanddistillery.com.au

Flinders Island Meat

James Madden and his father David  run a small boutique meat processing facility on Flinders Island, halfway between Wilsons Promontory in Victoria and the NE Coast of Tasmania.

We are smack bang in middle of the roaring forties, notorious for their ferocious winds, but also the same airstream that has been measured as having the cleanest air in the world.On our isolated island home we liaise closely with farmers to specialize in small quantity, seasonal boutique produce, and service only the best restaurants throughout the east coast of Australia. The pastures on Flinders Island benefit from the high winds that cross thousands of kilometres of ocean, and rise to lightly dust the grasses with a gentle covering of sea salt - it is this extra seasoning to our pastures that gives our special Prime Lamb, Milk Fed Lamb, and Pasture Fed Wallaby products a distinctive taste that you can't find anywhere else. Have you tried Flinders Island Meat yet?

Contact name James Madden
Phone 0437 420 834
Email james.madden@flindersislandmeat.com.au
Website www.flindersislandmeat.com.au

Fonterra

Contact name Kate Weston
Phone 03 6334 7220
Email kate.weston@fonterra.com
Website www.fonterra.com

Forager Foods Pty Ltd

Forager Foods Pty Ltd is a Tasmanian owned and based company that predominantly manufactures and markets a range of freeze dried products.

Forager fruits™ are the first snacks in a new range of natural, healthy and above all, tasty snacks for Forager Foods Pty. Ltd.

We ‘Foragers’ live and work in the most beautiful place on Earth: Tasmania, Australia. We are farmers and parents. It was our frustration at the lack of really truly tasty, natural and healthy snacks available for on-the-go kids (and their mums) which made us develop these products.

We leave the apple peel on our Forager fruits™ because it’s packed full of flavour, fibre and antioxidants. To make our snacks we select only the very best Tasmanian-grown apples, washing, wedging, freezing and snap-drying them. This means that the flavour is beautifully preserved, they are full of goodness and perfectly crunchy. For some of our range, we dipped the apple wedges in Tasmanian-grown Raspberry or Blackcurrant fruit juice (for colour and extra zing!). Freeze drying preserves the harvest-fresh flavour and develops the crunch factor!

We are very proud that we have made and packed Forager fruits™ ourselves, and we hope you enjoy them.

Contact name John Ranicar
Phone 0418 138 539
Email sales@foragerfoods.com.au
Website www.foragerfoods.com.au

Foragers Kitchen

Our Crunchy Granola has recently been awarded Gold in the 2014 RAST Fine Food Awards. Taking an artisan approach in the kitchen, our award winning recipe is the direct result of an uncompromising standard in the quality of ingredients, handmade small batches and a slow, low temperature baking process.

With a clear focus on producing a nourishing and healthy product, foragers kitchen sources the highest quality ingredients directly from local growers wherever possible. foragers Granola is low GI, high in protein, and totally free of additives such as preservatives, cane sugar, colourings or chemicals. Our aim is to provide an alternative to the mass produced – offering natural, wholesome and delicious products for your enjoyment and well being.

Contact name Mim Foster-Davies
Phone 0418 375 244
Email mim@foragerskitchen.net
Website www.facebook.com/foragerskitchen

Forest Hill Farm

Contact name Ian Benson
Phone 03 6428 2416
Email foresthillfarm@bigpond.com
Website www.foresthillfarm.com.au

Fork it Farm

Raising forkin' tasty pork in piggy paradise.

Our small farm provides quality, tasty, paddock to plate pure Berkshire pork via our Whole Hog Program, directly connecting our farm with discerning eaters like you. Our pigs are raised naturally on pasture where they are free to root, graze, wallow and play. A happy, healthy life for them and forkin' tasty pork for you!

Contact name Daniel Croker
Phone 0431 862 560
Email forkitfarm@gmail.com
Website www.forkitfarm.com.au

Franklin Cider Co.

FRANK’S Premium Tasmanian Ciders, are created using 100% pure fresh fruit, grown in the beautiful Huon Valley. Golden apples, heritage pears and luscious cherries yield that ‘just picked’ aroma and clean crisp finish.

FRANK'S multi award winning range includes 'Summer Apple', 'Summer Pear' 'Autumn Apple Reserve' and 'Cherry/Pear' Ciders.

 Fruit from trees that Frank Clark planted more than 60 years ago, is tree ripened and blended to produce sparkling, medium sweet ciders that are bursting with real fruit flavour.

Frank was the 3rd generation of the Clark Family to tend the orchard at 'Woodside', Franklin (est. 1836). Today, his great grand children think he would have approved!

Contact name Naomie Clark-Port
Phone 03 6266 3525
Email naomie@franklincider.com.au
Website www.frankscider.com.au

Freycinet Marine Farm

Freycinet Marine Farm is a world class oyster and mussel farm, owned by Giles and Julia Fisher. We also offer the very best of Tasmanian seafood at our farm gate cafe.

Freycinet Marine Farm harvests oysters and mussels daily from its own leases and brings them direct to you at their award winning farm gate outlet. We will cook or serve fresh for you to enjoy on our undercover deck or you can take away to enjoy in another beautiful location around the lovely Freycinet peninsula. We also stock a wide variety of seasonal local Tasmanian seafood, including rock lobster, abalone, salmon and scallops, urchin and a selection of the best local wine and beers to enjoy with your seafood are also available. We also offer farm tours, and partner with Saffire Freycinet who operate their exclusive wader tours at our farm.

Contact name Julia Fisher
Phone 03 6257 0140
Email oysters@freycinetmarinefarm.com
Website www.freycinetmarinefarm.com

Freycinet Vineyards

Inspired by the tremendous opportunities of the East Coast of Tasmania, Geoff and Susan Bull cleared the site in 1978, planted the first vines in 1979 and established the first commerical winery on the East Coast.  They were early pioneers in a new region which years later revealed exciting quality potential in wines.  The region now boasts over a dozen different vineyards.

The Freycinet Vineyard and Winery is family owned with daughter Lindy Bull and her partner Claudio Radenti taking over the family tradition of gently handcrafting the wines.

The cool Tasmanian climate in combination with our unique vineyard site provide ideal conditions for fine, elegant yet powerful wines.  Situated on the 42 degrees latitudinal line, the vineyard overlooks the spectacular Freycinet Peninsula and is approximately 100m above sea level and just 20km from the coast.  The average annual rainfall is around 700mm (except in drought years).

Our vineyard boasts some features which facilitate the ripening potential of the site.  The total size of the vineyard is 14.83 hectares.

Perched on some gentle slopes in a small sheltered valley, the original Vineyard site has sometimes been described as an amphitheatre and heat trap.  This 4.0 Ha amiphitheatre site, comprising The Hill and The Paddock contains the original plantings which form the base of our flagship Freycinet range of wines.

The amiphitheatre's slopes provide enhanced sunlight interception and warmth as well as cold air drainage which eliminate menacing late spring frosts.  It is not uncommon for our fruit to be harvested two to three weeks earlier than many other Tasmanian vineyards, due to the extra warmth of the site.  

 

Contact name Claude Radenti
Phone 03 6257 8574
Email info@freycinetvineyard.com.au
Website www.freycinetvineyard.com.au

Frogmore Creek

Frogmore Creek Wines is one of Tasmania's most awarded wineries. Proudly family owned, Frogmore Creek sources grapes from the finest cool climate regions in Tasmania.

Frogmore Creek also produces Forty-Two Degrees South and the Storm Bay wines. Distributing exceptional quality wines from the finest Tasmanian regions across all states of Australia, South East Asia and America. Frogmore Creek's Cellar Door and Restaurant sits proudly in the Coal River Valley as one of the most noted destinations to visit in the area.

Frogmore Creek's restaurant and function venue is conveniently located 20 minutes drive from Hobart's CBD and 10 minutes from Hobart airport.

The main theme for our Cellar Door shop remains local produce and table inspired items which offer quality and a sense of purpose for people who enjoy sharing wine, food and conversation. This also relates directly with our ethos at Frogmore Creek. The opportunity to find something a little unusual for gifting or the complementary pieces that will enhance our wines for serving. We have the uniqueness of the Flawed History gallery space above us to showcase the story of Tasmanian wine. A permanent art installation on the floor mapping out the history of Tasmanian wines by local artist Tom Samek with prose by local wine writer Graeme Phillips

Contact name Rebecca Koumos
Phone 03 6248 4484
Email Rebecca@frogmorecreek.com.au
Website www.frogmorecreek.com.au

Fruit Growers Tasmania Inc

Fruit Growers Tasmania is the representative body for the state’s apple, pear and stonefruit growers, including cherry producers.

Contact name Phil Pyke
Phone 03 6231 1944
Email phil@fruitgrowerstas.com.au
Website www.fruitgrowerstas.com.au

Read stories from our partners

Edition 200_KateAndAlex

Seafood seduces iconic chef

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

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

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

Edition 199_TetsuyaDavid

Chefs' masterpiece

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

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Latest news

Statutory Authority a Partner boost

Partner connections October 2

Legislation to transform Brand Tasmania into a new, independent, Statutory Authority, is now before State Parliament.

And, our Brand Tasmania Partners, are amongst those who stand to benefit the most. 

26 October 2018

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