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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 197_Insects

The insect rebellion

Fried crickets sprinkled on tostadas. Insect infused elderberry sauce. Snapper topped with mealworms. These are just some of the ‘Rebel Foods’ appearing on Tasmanian menus, as locally-farmed insects push food frontiers.

13 August 2018, Edition 197

Edition 197_CulturedCondiments

The culture club

A fermentation revival is taking Tasmania by storm with kombucha, kimchi and kefir moving into our everyday lexicon.

13 August 2018, Edition 197

Sparkling wine festival adds fizz

Tasmania’s celebration of all things sparkling – Effervescence Tasmania – has unveiled this year’s program and there are plenty of reasons to pop the cork in celebration. The Launceston-based festival, which bubbles into life on November 11, has included Hobart in the mix for its fifth festival. Effervescence Tasmania is described as one of the world’s best sparkling wine festivals, and all featured producers are by invitation only, ensuring all wines presented to guests are the best Tasmania has on offer. More than 1,200 enthusiasts took part in master-classes and attended dinners at last year’s event. And, as with every year, the highlight will be the Grand Tasting in the gardens of Launceston’s Josef Chromy winery. Australia’s first sparkling wine was produced in Tasmania from the 1826 harvest. Today, the island state is widely recognised as the country’s home of premium sparkling wine, with that market now accounting for about one third of all local wine production.

13 August 2018, Edition 197

Gold for Van Diemens Land Creamery

The Pepperberry and Leatherwood Honey Ice Cream, from the Van Diemens Land Creamery, has taken out top gong at the recent Hobart Fine Food Awards, being named best ice cream. The artisan ice creamery also won a swag of 11 medals. Some of the flavours that scored gold included: Peach and Lemon Myrtle, Blood Orange Sorbet, and Whiskey Cream Ice Cream. The company, which is based in Elizabeth Town in northern Tasmania, has been producing premium ice cream for more than 12 years. To keep their ice cream authentically Tasmanian, they use as much local produce as possible – from local berries to olive oil and Tasmanian peanut butter. As well as retail outlets and restaurants, their award-winning ice cream can also be purchased at their punt on Hobart’s Constitution Dock.

13 August 2018, Edition 197

Mures rewarded for excellence

One of Tasmania’s top seafood restaurants has just received a top award. Mures Tasmania was named Best Tourism Restaurant at the Victoria and Tasmania Savour Australia Restaurant and Catering Hostplus Awards for Excellence. Mures Upper Deck Restaurant was also named best seafood restaurant for the second year in a row. The awards, which celebrate exceptional service and culinary talent, are nationally recognised. They are also independently scored by a team of anonymous judges who visit the various venues. Mures owners, Jude and Will Mure, said: “It’s humbling to be honoured with these awards by this panel of industry influencers who understand the challenges and opportunities facing business today.” Mures Tasmania will now compete at the national awards for excellence to be held in Sydney in October.

13 August 2018, Edition 197

Edition 196_HillFarm

Taste of the Tarkine

Artisan food crafted on the edge of the Tarkine wilderness is in big demand the world over, and further evidence that the north-west really is ‘Tasmania’s Pantry’.

11 July 2018, Edition 196

Edition 196_Lubiana

World’s best – again

An incredible hat-trick for Tasmania’s Stefano Lubiana Winery, which has just won world’s best bio-dynamic wine at a prestigious London show – for the third year in a row.

10 July 2018, Edition 196

Agrarian Kitchen is ‘Top Newcomer’

The Agrarian Kitchen has been named Top Newcomer in a prestigious list of the country’s best restaurants. Young chef Ali Currey-Voumard has put her individual stamp on the popular New Norfolk eatery, which also made its debut in the 2018 The Financial Review Australia’s Top 100 Restaurants awards, gaining 34th place on the prestigious list. Four other Tasmanian restaurants made the cut as well. The Agrarian Kitchen founder, Rodney Dunn, told The Mercury: “It shows a certain level of maturity [and] Tasmania once upon a time didn’t have that representation and that variety of places.” Other local restaurants in the top 100 include: Franklin at number 14; Templo on Patrick at 45; Fico on Macquarie St at 76; and Brook Street Pier’s Aloft at 89.  For the record, Brae, which offers fine dining in rural Victoria, took out top spot for the second year running. The awards are peer-voted from a list of 500 eateries chosen by food critics and editors.

10 July 2018, Edition 196

Winter Fest fires the Huon

The winter festivities continue and this weekend the chilly celebrations head south. The fifth Huon Valley Mid-Winter Fest kicks off on Friday (July 13) for three days of ‘feasting, cider, fire and folklore’. The festival celebrates the region’s apple picking history and there is plenty of hands-on action. At its core is the ancient art of wassailing – an intriguing tradition involving groups roaming between orchards and scaring bad spirits out of the cider trees to ensure a bumper autumn crop. However, if you prefer something a little more sedate, there is also an abundance of feast-worthy food sourced from the amazing array of local producers. The event has continued to grow from strength to strength, with organisers expecting 18,000 visitors to join in this year’s action. The Huon Valley Mid-Winter Fest takes place at Willie Smiths Apple Shed at Grove, a 30 minute drive south of Hobart. For more information visit: www.huonvalleymidwinterfest.com.au.

3 July 2018, Edition 196

Salmon for chefs

The world can’t get enough of Tasmania’s salmon, and chefs are the big winners with a new product launched onto the market. Local salmon producer – Huon Aquaculture – has released a new Chef Series product range designed especially for food service professionals. Huon co-founder, Francis Bender explained: “Over the years, we have worked closely with a lot of chefs and we have listened to what they need in their kitchens; the same Huon quality but in larger quantities and with less fiddly packaging. This is how our Chef Series came to life.” This new range includes pate and caviars in larger 1kg sizes. There is also a new banquet-ready salmon that is hand-sliced horizontally and unique to Huon. Francis and Peter Bender established Huon aquaculture in 1986. The company now produces approximately 24,000 tonnes of salmon every year from farm sites around Tasmania.

3 July 2018, Edition 196

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Reinventing Devonport

Edition 197_Devonport

The transformation of Devonport is underway, with the first stage of a massive $250 million urban renewal project ready for its official opening.

13 August 2018, Edition 197

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