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Food and beverage partners

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Gala Estate Vineyard

Contact name Adam & Grainne
Phone 03 6257 8276
Email adam@galaestate.com.au
Website www.galaestate.com.au

Get Shucked

Get Shucked produces oysters of outstanding quality, sustainable cultivated in the pristine waters of Great Bay, Bruny Island.

Get Shucked buys oysters that are about 40mm long from Tasmanian nursery farms, and then uses the pristine waters of the D’Entrecasteaux channel to fatten them into 70mm+ nuggets of briny meat, ready for the table! The oysters are suspended from long float lines in trays and filter nutrients from the water 24 hours a day until they’re ready to be harvested. The process takes roughly 6-12 months and the end product is a full-bodied, sweet-flavoured, Pacific oyster. Our leases are situated right in the centre of Great Bay. This means that our oysters are ideally positioned to filter the tides and currents that wash through the bay, and which provide a rich amount of nutrient for the oysters to feed on.

Contact name Joe and Nicole Bennett
Phone 0428 606 250
Email joe@getshucked.com.au
Website www.getshucked.com.au

Ghost Rock Vineyard

Ghost Rock Vineyard is a popular boutique venue offering multi-award winning wines and tasting platters at the cellar door as well as its new Hundred Acres paddock to plate Interpretation Centre and Winery making Ghost Rock one of Tasmania’s premier food and wine destinations.

Contact name Laura Dixon
Phone 03 6428 4005
Email mail@ghostrock.com.au
Website www.ghostrock.com.au

Glaetzer Dixon Family Winemakers

Contact name Nick Glaetzer
Phone 03 6248 5844
Email nick@gdfwinemakers.com
Website www.gdfwinemakers.com

GlaxoSmithKline

Contact name Ian Grenfell
Phone 03 6426 5700
Email irg75102@gsk.com
Website www.gsk.com

Glen Morey Estate

A producer of award winning cool climate Extra Virgin Olive Oil.

Glen Morey is a family farming operation at Woodbury in the Tasmanian Midlands. The farm grows Corriedale sheep (hence the label) as well as broadacre crops.
Diversified into olive growing with the first trees planted 2003 - 1500 trees on 5 Ha.

5 Main Varieties of olives.

  • Boutillan
  • Black Italian
  • LeCurre
  • Nevadillo (Picual)
  • Manzanillo 


Currently grown using organic farming principles (not certified). There have been no artificial fertilisers or chemicals applied to this grove in last five years. We have no intention to certify as organic however we will continue to use organic farming principles as much as possible and is practical.
First harvested 2015, the olives are hand harvested using mechanical rakes. Currently a crew of four take about 5 weeks to harvest the entire grove.
Cold Pressed into Extra Virgin Olive Oil by Ashbolt Farm (New Norfolk) as soon as possible once harvested.
Please like us on Facebook at Glen Morey Estate

Contact name Tom Burbury
Phone 0418 552 716
Email tomburbury@bigpond.com
Website www.glenmoreyestate.com.au

Glendale Olives

Glendale produces Extra Virgin Olive Oil and table olives

Glendale Olives is a business based within 30 minutes of Launceston producing Extra Virgin Olive Oil. The grove has 7 varieties of olives, suitable for extra virgin olive oil and table olives.

Glendale Olives won the Reserve Champion at The Australian National 2016 20th Annual Extra Virgin Olive Oil Competition in the Robust Class in October 2016. Extra Virgin Olive Oil produced from Koroneiki trees planted in 2005 for the sole purpose of producing Premium Quality Extra Virgin Olive Oil took out the award after being awarded a Silver Medal.

 After an extremely dry season at the end of 2015 during fruit set and an extremely wet season during picking, the award on Monday evening in Geelong was a great surprise to Glendale Olives. The Koroneiki olives were one of the last olives batches to be processed into Extra Virgin Olive Oil this season in Tasmania, basically between showers of rain.

Having recently rebranded Glendale Olives with the logo showing a sheep and an olive branch, lambing season is currently underway. Owner Christine Mann says that the new logo truly represent what Glendale Olives is about. Traditionally the farm was a grazing property for sheep but now hosts an award winning olive grove. Currently ewes with lambs are enjoying the scenery of the olive grove.

 The award received in October builds on the success of the 2015 competition where Gold and Bronze Medals were received. In 2015 extra virgin olive oil from Frantoio and Arbequina olives received medals, this year extra virgin olive oils from Koroneiki and Nevadillo Blanco olives received Silver and Bronze medals. Glendale Olives grows seven world renowned olive varieties for the purpose of producing EVOO, to date medals have been received for over half of the varieties grown, the remaining 3 varieties are yet to be entered into the National Competition. These awards truly show that the cool climate of Tasmania boosts a great climate for olive groves.

Phone 0419 329 696
Email info@glendaleolives.com.au
Website www.glendaleolives.com.au

Goaty Hill Wines

Goaty Hill Wines is owned by two families who are living the dream of making award winning, fine wine in the beautiful cool climate Tamar Valley.

The friends take particular pride in their 50 acre vineyard, strongly believing excellence in wine making starts with the vines. Join in their journey and enjoy Goaty Hill wines.

Contact name Natasha Nieuwhof
Phone 1300 819 997
Email info@goatyhill.com
Website www.goatyhill.com

Grandvewe Cheeses

We are the only Organic Sheep cheesery in Australia and have invented 5 new foods never seen before in the World. We are a farmhouse cheesery which means Grandvewe exemplifies the Farm to Fork experience.

We have won the highest awards for any sheep cheesery in Australia. Our Blue cheese won Champion Cheese against 360 cheeses of Australia. We then also placed in the top six of 6000 fine food producers of Australia. We have our farm cheesery located 45 minutes south of Hobart in a place called “Birchs Bay” where we are open to the public 7 days/week 10.00 am - 5.00 pm all year. Sheep milk makes exceptional cheeses as proven recently when our Blue cheese was voted top 6 of 6000 fine food products of Australia (Australian Presidents medal). Our products are EWEnique because we control the entire process from the grass grown for the sheep to eat, milking, manufacturing, packaging, distributing and selling. This is something very few businesses can claim.  Having this total control of the entire process we can ensure the best quality of product is achieved consistently. Grandvewe has invented many food products including the world’s first Vanilla Whey Liqueur which is also a way that we reduce waste by using the bi-product of cheese making and using it in a liqueur. We are also the first company to use sheep milk in coffees. This allows many guests who are lactose intolerant the option to enjoy milk based drinks. Our most recent invention is sheep milk fudge. We only sell this currently from our cellar door and is best served with our sheep milk coffee. We have also invented Australia’s first Sheep milk Gelato which is a unique tasting experience for all markets but especially for the dairy intolerant.

Hartshorn Distillery is a new Tasmanian micro distillery making boutique batches of Vodka and Gin from our own sheep whey. We are the first in the world to create this unique product. Each bottle and label is hand painted by head distiller Ryan so you can display it proudly amongst your collection. All of our spirits are unfiltered meaning you can enjoy a spirit with more character and complexity. This year (2017) at the World Vodka awards in London,  the Sheep Whey Vodka won best Vodka in Australia.

Ryan and his family run Grandvewe Cheeses. When making cheese, the whey is often discarded and put to little use. Ryan has spent the last two years discovering how to turn the complex sugars held within the whey protein and convert them into a basic sugars to then ferment into alcohol and eventually distill. The resulting distillate has a delicately sweet bouquet and extremely smooth finish, thanks to the dairy influence and traditional ageing methods.

Contact name Ryan Hartshorn
Phone 03 6267 4099
Email info@grandvewe.com.au
Website www.grandvewe.com.au

Grey Sands Vineyard

The focus at Grey Sands is to produce red wines with the colour, tannin and fruit intensity to age gracefully in the style of traditional European red wine and bottle them under DIAM cork.

The site was chosen after tasting barrel samples at the old Glengarry Vineyard in 1987 which is situated nearby, on the same line of hills and sharing the same soil profile. To achieve our red wine style, the vineyard is unirrigated and planted at high density (8800 vines/Ha) and the vines are pruned severely to a single 6 bud cane. This produces low yields of intensely flavoured grapes, and without irrigation, the season is reflected in each vintage’s wines.

Our wines are made exclusively from grapes grown on our property, in small volumes of up to 350 cases per product line. Some of our lines are only possible in certain seasons because of the late-ripening varieties (eg Shiraz and Romanesque) and are only in very small quantities when we can achieve them.

We look forward to showing you just what can be achieved in mature, cool climate: red wines…perfumed, savoury and provocative wines to engage the senses.

Contact name Rob and Rita Richter
Phone 03 6396 1167
Email info@greysands.com.au
Website www.greysands.com.au

Gryphonwood Vineyards

Gryphonwood is a boutique wine producer in the state's North East.

Situated on the upper Pipers River, our cool site will produce premium sparkling wine, alongside superb regional table wines.

Contact name Ben Radbone
Phone 0429 428 578
Email info@gryphonwood.com.au
Website www.gryphonwood.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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