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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

Green Grass Dairy (GGD)

Green Grass Dairy aims to provide everything that is Tasmanian in a tub of yoghurt. We are a family business wishing to value add.

You will not find Green Grass Dairy Yoghurt on the domestic shelves in Tasmania or even mainland Australia. Over the past 18 months GGD have undertaken marketing research in India and are now nearly launch ready. Adding the Brand Tasmania logo to our packaging is a key ingredient to differentiating our product from others in the market place. We know being made in Tasmania means we are offering a product of the highest quality.

GGD has contracted a Tasmanian manufacturer to produce GGD Yoghurt with Tasmanian ingredients.

Contact name George Rigney
Phone 0407 042 810
Email george@greengrass-dairy.com
Website greengrass-dairy.com

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 200_KateAndAlex

Seafood seduces iconic chef

One of the world’s top chefs, Brazilian Alex Atala, has ‘been seduced’ by Tasmania’s seafood during a day on the water cruising the beautiful D’Entrecasteaux Channel.

9 November 2018, Edition 200

Edition 200_FrancesPeterBender

Farming success

When they set up their salmon business as a side hobby, Frances and Peter Bender – the founders of Huon Aquaculture – could never have imagined they would create history by becoming the first fish farmers to be named Australian Farmer of the Year.

9 November 2018

Edition 200_Meredith_Yung

Man on a mission

David Meredith is on a mission. He owns a collection of Hobart upmarket establishments – including the iconic Islington Hotel – and has now scored a coup for Tasmania in Hong Kong’s supermarkets.

9 November 2018, Edition 200

Edition 200_EdCarr

Arras sparkles on world stage

Tasmania’s sparkling wines glittered in London, when House of Arras winemaker, Ed Carr, was bestowed with one of the most prestigious international honours.

9 November 2018, Edition 200

Tetsuya is number one - again!

The restaurant of iconic chef – and Brand Tasmania Ambassador – Tetsuya Wakuda, has once again been named as the best in Australia. And, fittingly it was the backdrop for a major investment dinner recently hosted by Tasmanian Premier Will Hodgman, in conjunction with Brand Tasmania. Tetsuya’s eponymous Sydney establishment has just won Restaurant of the Year at the Savour Australia Restaurant and Catering Hostplus Awards for Excellence. The prestigious award is the latest in a long list of accolades that Tetsuya has collected since opening in 1989, and he told Restaurant and Catering Magazine it is a reflection of those around him: “I congratulate my staff. The team won this, not me. A good restaurant is a team effort.” Meantime, Tetsuya has long been a champion of Tasmania which he describes as “beyond organic,” and his restaurant hosted a special dinner showcasing the finest from the island state to potential investors. Premier Will Hodgman led the guest list at Tetsuya’s ‘Taste of Tasmania Dinner: From Sky to Land and Sea’, which featured such exquisite combinations as: Cold Green Pea Soup with Bitter Chocolate Sorbet; Confit of Petuna Ocean Trout with Salad of Apple and Witlof; Poached Lobster in Vanilla with Cannellini Beans and Coffee Vinaigrette; and Chocolate Stone with Fortunato No 4. It was a stunning menu, and further proof that Tetsuya’s really does deserve the title of Australia’s best restaurant.

Watch the video to sample Tetsuya’s ‘Taste of Tasmania Dinner’ at his Sydney restaurant

video still Tetsuya tastes
Watch video on YouTube

9 November 2018, Edition 200

Tolpuddle chardonnay shines

A Tasmanian vineyard has shone at the 2018 Royal Melbourne Wine Awards. Tolpuddle Vineyard won four major trophies, with its 2017 chardonnay picking up three of the awards: Best Young White Wine; Best Chardonnay; and Best Single Vineyard. Tolpuddle winemaker, Adam Wadewitz said: “I guess we always knew the 2017 vintage was pretty special in Tasmania. The season was astonishing; late and cool, and it produces wines with that rarely seen ‘balance and intensity’ combination.” Tolpuddle Vineyard is located in the Coal River Valley and was established in 1988. It is planted solely with Chardonnay and Pinot Noir grapes. Other Tasmanian winners in Melbourne were: The Bay of Fires winery which won the James Halliday Trophy for best pinot noir with its 2017 release; the House of Arras, named Best Sparkling for its chardonnay/pinot noir Grand Vintage 2008; and Eddystone Point, awarded Best Riesling for its 2018 vintage.

9 November 2018, Edition 200

New Moo Brew a stout order

As artisan foods and beverages continue to boom across the Island State, a new barrel-aged stout has been launched onto the market, just in time for the festive season. This rich, dense beer has been created by Tasmania’s Moo Brew, that says it will only get better with age. The Moo Brew Imperial Stout – made in collaboration with Sydney’s Archie Rose Distilling Company – has been aged in single malt whisky and ex-bourbon American oak barrels and weighs in at an imposing 10.8% alcohol level. Moo Brew are getting ready for an enthusiastic response. “It’s big,” Moo Brew head brewer Dave Macgill said. “We encourage people to enjoy this beer now, but those partial to cellaring will be rewarded. This stout has a rich, dense palate thanks to the ex-bourbon barrels and Archie Rose whisky, high residual sugar and specialty roasted malts.”

9 November 2018, Edition 200

Taste of Tasmania birthday cake-off

The Taste of Tasmania is gearing up to celebrate a milestone birthday with cake – lots of it! The iconic Hobart festival turns thirty this year and is celebrating with a special bake-off. The Great Tasmanian Cake Off will attract the best bakers in the state all vying for the honour of producing the ultimate cake. Along with a stunning array of Victoria Sponges presented to the judges, the waterside event will also present a cross-section of other food and beverages from the island state. This festive season well-known chef, Luke Burgess, will be serving up an array of dishes. He will be joined by Templo’s Matt Breen, who is slated to present a masterclass in Italian peasant food. The Taste of Tasmania runs from December 28 to January 3 at Hobart’s Princes Wharf, and a full festival program will be released later this month.

9 November 2018, Edition 200

Bicheno prepares for gourmet extravaganza

As the weather heats up, Tasmania’s beautiful East Coast is the place to be, and for lovers of gourmet delights, next weekend is the time to visit. The Bicheno Food and Wine Festival is the region’s biggest event and is now in its 12th year. The festival is again expected to draw bumper crowds seeking out the finest local food, wine, and beer, with highlights including cooking classes run by top chefs, and wine appreciation lessons. All the wonderful local fare aside, the scenery alone would be enough of a drawcard, with the three-day celebration overlooking beautiful Waubs Bay. And as befits the location, this year’s festival will also feature a display of classic surfboards. The Bicheno Food and Wine Festival runs from November 16 – 18.

9 November 2018, Edition 200

Edition 199_TetsuyaDavid

Chefs' masterpiece

Call it a major culinary event. Two great chefs cooking up a degustation feast showcasing Tasmania’s freshest premium produce.

14 October 2018, Edition 199

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Statutory Authority a Partner boost

Partner connections October 2

Legislation to transform Brand Tasmania into a new, independent, Statutory Authority, is now before State Parliament.

And, our Brand Tasmania Partners, are amongst those who stand to benefit the most. 

26 October 2018

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