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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 194_SparklingWine

Sparkling future for Tassie wines

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

Edition 194_Crayfish

Acclaim for Flinders food fest

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)
  • garlic
  • 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)
  • lemon
  • 4 cos lettuce
  • 4 quail eggs

Method:

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:

Video still - placeholder
Watch video on YouTube

3 May 2018, Edition 194

Edition 193_SullivansCove

Our whisky is world’s best again

A Tasmanian whisky has been named best in the world again – even beating the Scots at their own game.

11 April 2018, Edition 193

Edition 193_Hops

Brewers descend on Bushy Park

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

Edition 193_GovtHouse

Historic harvest at Government House

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

Edition 192_Map

State battles fruit fly threat

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

Edition 192_Cow

Ashgrove to build dairy Mecca

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

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Tasmania's Stories Edition 194

Edition 194_GraingerFuchsTT

The May edition of Tasmania’s Stories begins with the news that a landmark $700 million contract has been inked for two new Bass Strait Ferries. Please enjoy your May newsletter.

11 May 2018, Edition 194

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