Food and beverage partners
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)
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.
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.
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.
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.
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.
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?
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.
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.
Forest Hill Farm
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!
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.
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.
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
Tasmania’s wine sector is booming: a new report hails it as a $115 million industry, a ‘cracking’ vintage is just wrapping up, and our sparkling stars are setting the world alight.
8 May 2018, Edition 194
Enormous crayfish plucked from Bass Strait and smoked over an open fire were the star attraction at a new food festival on Flinders Island which is generating widespread interest.
8 May 2018, Edition 194
Anzac biscuit beer
As Tasmanians turned out in force on Anzac Day to remember the sacrifices of servicemen and women at dawn services and lunch-time parades, one beer brewer chose to honour our diggers in a more innovative way. Launceston boutique beer-maker, Morrison Brewery, created a special beer to mark this most sacred of days. A beer flavoured like…Anzac biscuits. It is described by its creator, Paul Morrison, as a malt heavy creation with notes of coconut and golden syrup: just like its biscuit namesake. This special Anzac biscuit beer was unveiled at Launceston’s Fresh Hop Beer Festival, a three-day event that inspires boutique brewers to create a showcase beer using freshly harvested hops. Taking that to heart, Paul Morrison mixed Ella Hops, recently picked at Bushy Park, with coconut, oats and golden syrup to create his biscuity brew. Don’t ever expect it to take the place of that enduring Anzac tipple – the rum toddy –but it is certainly an interesting way to raise a glass to our diggers.
3 May 2018, Edition 194
Delicious golden oil
A golden oil produced in a farm kitchen on the edge of the Tarkine wilderness has won a prestigious award, for the second year in a row. The GM-free canola oil, made by Hill Farm Preserves in north-west Tasmania, is one of the state winners in the Produce Awards announced by delicious. magazine. The awards celebrate Australia’s best tasting primary produce as nominated by leading chefs. Hill Farm Preserves manufactures artisan condiments and preserves from natural ingredients that are bottled and labelled by hand. No colours, artificial flavours or preservatives are added. Their award-winning product is also the only food-grade cold pressed canola made in Tasmania. Hill Farm Preserves owner, Karin Luttmer, is thrilled by the win: “To be judged a state winner two years in a row by hospitality trade leaders is wonderful. This oil is special and deserves a place in every kitchen. It’s so versatile,” she said. A total of 15 Tasmanian producers were nominated as state winners in the delicious. awards including makers of honey, organic milk and sea salt. The national winners will be announced in August.
3 May 2018, Edition 194
Finally…recipe by popular demand
We have been inundated with requests for the recipe for Ana Pimenta’s Beef Tartare. It featured on our recent King Island video where chef Tetsuya Wakuda and Ray Martin went searching for the world’s best beef and discovered Ana and husband Tom who run a cattle property and farms tours.
Here it is, enjoy!
Ingredients for Ana’s Beef Tartare:
- 250g flat iron steak (from oyster blade)
- olive oil
- King Island blue cheese (just a little)
- mayo (Ana makes her own - 1 egg, extra virgin olive oil, 1tsp sugar, pinch of salt and pepper and white balsamic vinegar)
- 4 cos lettuce
- 4 quail eggs
Blue mayo: Mix mayo and blue cheese (at room temperature) to a paste consistency.
Beef: Firstly, roast some whole garlic covered in olive oil in the oven until soft and slightly brown. Once roasted, peel garlic and keep along with the olive oil for later (these will be used to season the meat). Beef should be from your butcher and very fresh. One hour before serving cut the beef into very small cubes of about 0.5cm only (it helps if meat is very cold). To season the beef gently mix the olive oil and roasted garlic, salt and pepper and a splash of lemon juice.
Quail eggs: In gently boiling water cook the eggs for 2 min (time it) then put them straight in icy water. Peel them very carefully (the yolk will be runny).
Assembly: On top of the lettuce put a tsp of blue mayo, add beef on top of the mayo, then open quail egg.
As with any recipe, taste at every step to see if it needs more salt, pepper or any other ingredients.
Enjoy with a glass of Tasmanian Pinot.
Footnote: Congratulations to Ana who was selected as one of three Tasmanian finalists in the prestigious AgriFutures Rural Women’s Award.
View our video on Tetsuya and Ray’s visit to Ana and Tom’s beef property:
3 May 2018, Edition 194
A Tasmanian whisky has been named best in the world again – even beating the Scots at their own game.
11 April 2018, Edition 193
The world’s boutique brewers descended on the small village of Bushy Park for the annual hop harvest as the thirst for craft beer continues to explode.
11 April 2018, Edition 193
Tasmania’s grape harvest is in full swing, and this year the state’s thriving wine industry has a new player on the block – Government House. In a historic event, the first grapes grown in the stately gardens of Hobart’s Government House have been plucked off the vines.
11 April 2018, Edition 193
Tasmania’s biosecurity status, described as globally unique, faced its gravest challenge in decades after an incursion by Queensland fruit fly.
8 March 2018, Edition 192
Ashgrove Cheese plans to create a major food-tourism drawcard at Elizabeth Town after securing a Regional Jobs and Investment Packages grant from Canberra.
8 March 2018, Edition 192