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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 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

Edition 196_Lubiana

World’s best – again

An incredible hat-trick for Tasmania’s Stefano Lubiana Winery, which has just won world’s best bio-dynamic wine at a prestigious London show – for the third year in a row.

10 July 2018, Edition 196

Agrarian Kitchen is ‘Top Newcomer’

The Agrarian Kitchen has been named Top Newcomer in a prestigious list of the country’s best restaurants. Young chef Ali Currey-Voumard has put her individual stamp on the popular New Norfolk eatery, which also made its debut in the 2018 The Financial Review Australia’s Top 100 Restaurants awards, gaining 34th place on the prestigious list. Four other Tasmanian restaurants made the cut as well. The Agrarian Kitchen founder, Rodney Dunn, told The Mercury: “It shows a certain level of maturity [and] Tasmania once upon a time didn’t have that representation and that variety of places.” Other local restaurants in the top 100 include: Franklin at number 14; Templo on Patrick at 45; Fico on Macquarie St at 76; and Brook Street Pier’s Aloft at 89.  For the record, Brae, which offers fine dining in rural Victoria, took out top spot for the second year running. The awards are peer-voted from a list of 500 eateries chosen by food critics and editors.

10 July 2018, Edition 196

Winter Fest fires the Huon

The winter festivities continue and this weekend the chilly celebrations head south. The fifth Huon Valley Mid-Winter Fest kicks off on Friday (July 13) for three days of ‘feasting, cider, fire and folklore’. The festival celebrates the region’s apple picking history and there is plenty of hands-on action. At its core is the ancient art of wassailing – an intriguing tradition involving groups roaming between orchards and scaring bad spirits out of the cider trees to ensure a bumper autumn crop. However, if you prefer something a little more sedate, there is also an abundance of feast-worthy food sourced from the amazing array of local producers. The event has continued to grow from strength to strength, with organisers expecting 18,000 visitors to join in this year’s action. The Huon Valley Mid-Winter Fest takes place at Willie Smiths Apple Shed at Grove, a 30 minute drive south of Hobart. For more information visit: www.huonvalleymidwinterfest.com.au.

3 July 2018, Edition 196

Salmon for chefs

The world can’t get enough of Tasmania’s salmon, and chefs are the big winners with a new product launched onto the market. Local salmon producer – Huon Aquaculture – has released a new Chef Series product range designed especially for food service professionals. Huon co-founder, Francis Bender explained: “Over the years, we have worked closely with a lot of chefs and we have listened to what they need in their kitchens; the same Huon quality but in larger quantities and with less fiddly packaging. This is how our Chef Series came to life.” This new range includes pate and caviars in larger 1kg sizes. There is also a new banquet-ready salmon that is hand-sliced horizontally and unique to Huon. Francis and Peter Bender established Huon aquaculture in 1986. The company now produces approximately 24,000 tonnes of salmon every year from farm sites around Tasmania.

3 July 2018, Edition 196

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Reinventing Devonport

Edition 197_Devonport

The transformation of Devonport is underway, with the first stage of a massive $250 million urban renewal project ready for its official opening.

13 August 2018, Edition 197

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