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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 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

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 190_Duval-Leroy

Sparklers reach 'champagne level'

When sparkling wine expert Tyson Stelzer lined up Tasmanian offerings with champagne at an Effervescence dinner in November, he had an heroic tale to tell.

5 December 2017, Edition 190

Edition 190_Phillips

Food story has been a Tassie epic

Brand Tasmania's long-serving Food and Wine Writer, Graeme Phillips, taps out his final story for our newsletter: serving up a 37-year Tasmanian gastronomic saga.

5 December 2017, Edition 190

Riesling stars in Halliday list

Ten of Australia's top 100 wines are Tasmanian, according to guru James Halliday, and one of the stars of his 2017 listing was a Devil's Corner 2016 Riesling awarded 97 points despite being in an under-$20 category. Brown Brothers Chief Executive, Ross Brown, said: “We bought our Tasmanian vineyards and wineries in 2010 because we ... wanted to have access to cool-climate-grown grapes and wine varieties such as pinot noir, riesling and pinot grigio that grow so well in Tasmania. We have found Brand Tasmania to be far stronger than we had anticipated. People are now looking for lively and refreshing wines and this exceptional Devil’s Corner 2016 Riesling superbly personifies the crisp minerality and the clean, green image that Tasmania is so known for.” Earlier, Tasmania winery Heemskerk won the James Halliday Trophy for Best Pinot Noir at the 2017 Royal Melbourne Wine Awards for its 2016 vintage. The Jimmy Watson Memorial Trophy for Best Young Red Wine was awarded to Turkey Flat Vineyards in the Barossa Valley for its 2016 Grenache, the first time a wine of that variety has taken out the award.

5 December 2017, Edition 190

Boag lionises Tassie water

Pioneer Tasmanian brand-builder James Boag & Sons has launched a new multi-channel advertising campaign using the State's quality water as its central theme. Promoting James Boag Premium beer, the Born of Tasmanian Waters campaign devised by the Host/Havas agency, sets out to show that some of life's most extraordinary and fantastic components are found in Tasmania, with pure water as their common element. Without it, they wouldn't exist. A spokesman for Lion, owner of the Launceston Brewery, said: "James Boag has been brewing its beers continuously and exclusively in Tasmania since 1888, and it's our Tasmanian provenance that makes our beers truly special and unique among other premium beers. Of all the natural riches Tasmania offers, its pure water is the most special — so many remarkable and renowned things are born of it — and we are excited about our new campaign that highlights the quality of the water that goes into our beers". The campaign rolled out nationally in time for James Boag Premium's major sponsorship of the Melbourne Cup racing carnival.

5 December 2017, Edition 190

Spanish glory for local cider

Willie Smith's is basking in the glory of its inaugural international award. The Huon Valley business's limited-edition Somerset Redstreak Single Varietal cider won its class at the Spanish Cider Awards in November. The competition, in Hernani, near San Sebastian, was judged by an international committee of renowned cider tasters from the United States, Britain, Germany, France and Italy. Willie Smith's co-owner Sam Reid said: "It’s a massive thrill to be selected as Best Traditional English Cider at a European awards competition. In Australia we’ve got a bit of a tradition at beating the English at their own game and, so, it’s nice to be able to do this in cider now too!" Willie Smith's was the only Australian product to collect a trophy at the event.

5 December 2017, Edition 190

Edition 190_PieVan

'Tazzy' pies a hit in Bonn

When Australian visitors to Bonn, Germany, feel a craving for a hot meat pie, help is at hand: Tasmanian Gareth Patterson's Tazzy Food Truck is doing a roaring trade in meat pies and other treats from Down Under. "We offer the best out of Australia," Mr Patterson, formerly of Hobart, said. "Try our handmade gourmet pies and be delighted. Fresh baked, delicious and hot ... smash one down! Fair Dinkum good!" Former Australian Prime Minister, Tim Fischer, took up the invitation in November. “It was uplifting and energising to enjoy great Tazzy Food on the left bank of the Rhine in Bonn,” Mr Fischer said. The van is one of several offering locals and visitors lunch, dinner, drinks and coffee options on the former West German capital's busy Kennedyallee. There was a queue at the Tazzy Food Truck at the time of Mr Fischer's visit. “As a former Trade Minister, I was delighted to indulge and to spread the word about Tasmania and Australia — something I have been doing since 1996 when I had to eat a Tasmanian oyster in Tokyo at 6am at a key fish market.” Mr Fischer was in Bonn in his new role as Chairman of Crop Trust, an international organisation dedicated to safeguarding the world's crop biodiversity.

Image courtesy of Weekly Times Now

5 December 2017, Edition 190

Chromy named tourism champion

Tasmanian tourism titan, Josef Chromy, OAM, was inducted as a Tasmanian Tourism Champion at the Tasmanian Tourism Awards in November. He was recognised for his contribution to the State’s tourism industry and on-going investment in accommodation projects. The CEO of the Tourism Industry Council Tasmania, Luke Martin, said “Joe’s impact on the wine industry in Tasmania is nothing short of remarkable. Throughout the '90s he purchased, cultivated and on-sold vineyards throughout the Tamar Valley that are now home to some of Tasmania’s most celebrated labels. His signature wine label and wine centre ... is among the finest wineries in Australia and has established a truly iconic wine experience on the doorstep to Launceston. Joe’s impact on the tourism industry in Launceston is unrivalled.” Josef Chromy Wines also won a gold medal in the awards' Tourism Wineries, Distilleries and Breweries category. Port Arthur Historic Site was judged top Major Tourist Attraction.

5 December 2017, Edition 190

Insect farmer's flavour focus

Louise Morris, a Tasmanian insect farmer, believes insects can play an important role in feeding a growing global population but cautions about how insect protein is produced. "What they eat impacts so much on how much greenhouse gas impact, how much water went into that," Ms Morris told the ABC. "If you're essentially feeding them chicken food … you're not really making a huge impact [on the environment]." Ms Morris, who co-founded the Insect Protein Association of Australia, farms crickets, mealworms and Queensland wood cockroaches in northern Tasmania. She uses vegetable waste from local farms to feed her insects and said feeding insects different vegetables can affect their taste. "We're really focused with a few restaurants who are wanting to work with our insects … on bespoke insect flavours," she said. "It's creating a whole new income stream, employment opportunities and a product which really is 'brand Tasmania', because we are closed-looping it." According to some research about 80 per cent of the world's people consume insects as part of their regular diet. Ms Morris aims to have her insects on Tasmanian dinner plates in 2018.

5 December 2017, Edition 190

Village olive oil raises a grin

Village Olive Grove of Grindelwald won a trophy and a gold medal at the 2017 Australian International Olive Awards for producing the best extra virgin olive oil in Tasmania. Allen and Barbara Baird have tended 830 Frantoio trees on a 2.5ha Tamar Valley property for 12 years. Mr Baird said: “The Australian International Olive Awards are the national benchmark. We got a bronze medal in 2014 and 2015, silver in 2016 and now gold. Tasmanian olive oil has consistently won awards over the years because of our cool-climate conditions.” Village Olive Grove’s oil has also won silver and bronze medals at the Royal Hobart Fine Food Awards. Tasmanian producers were awarded 20 medals at the Australian International Olive Awards, including three gold, eight silver and nine bronze. The other gold medal winners were Cradle Coast Olives at Abbotsham and Lentara Grove at Exeter.

5 December 2017, Edition 190

Local gin wins in Hong Kong

Tasmania's Dasher + Fisher Mountain Gin has collected a trophy and gold medal at Hong Kong's 2017 Cathay Pacific Hong Kong International Wine and Spirit Competition. The Devonport-made tipple was judged the international event's Best London Dry Gin. Southern Wild Distillery owner George Burgess posted on Facebook: “We are beyond thrilled with the announcement that the industry’s most highly respected competition has announced us as the winner of the best gin category, and we are bursting at the seams with pride. Even more overwhelming is that there were 247 per cent more gin entries this year compared to last year." The Tasmanian gin label is only one year old, but it also collected a silver medal in the contemporary style gin category for its Dasher + Fisher Ocean Gin and a bronze in the same category for its Dasher + Fisher Meadow Gin. Mr Burgess, a converted food scientist, recently launched new gins flavoured with damson plums and sloe berries.

5 December 2017, Edition 190

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Bigger, cleaner ships for TT-Line

Edition 190_TT-Line

TT-Line is set to order two new, bigger and cleaner ships to boost capacity and heighten customer appeal on its Bass Strait service.

11 December 2017, Edition 190

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