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Food and beverage partners

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J & A Brandsema

Contact name Marcus & Anthony Brandsema
Phone 0417 282 019
Email jbrandse@bigpond.net.au

Jansz Tasmania

Jansz Tasmania is a pioneer of deluxe sparkling wine in Australia. With a sole focus on sparkling, it’s produced to perfection.

Located in the Pipers River region of the Tamar Valley, the Jansz vineyard enjoys a cool climate almost identical to France’s Champagne region. In fact, it was originally with French contribution that Jansz became Tasmania’s first sparkling made using the traditional méthode champenoise. Today we call it, Méthode Tasmanoise. It’s the essence of a partnership between the winemaker and the unforgiving yet breathtaking Tasmanian environment. Just as the cool Tasmanian climate creates spectacular beauty in nature, it is also instrumental in the creation of art in bottles. The vineyard speaks through each of these wines. Wines that are individual expressions of their birthplace. Wines that are simply cool climate art. Adjacent to the vineyard, and overlooking a picturesque lake, the Jansz Tasmania Wine Room offers visitors the opportunity to be guided through a tasting of the sparkling wine range and discover why this is the most highly regarded sparkling wine house in Australia.

Contact name Christine Phillips
Phone 03 6382 7066
Email info@jansz.com.au
Website www.jansz.com.au

Joanna’s Jams

Joanna’s Jam is a family owned and operated Tasmanian business creating beautiful award winning jams for over 20 years

Joanna’s Jams carefully select their fruit within Tasmania and all their products are handmade in their purpose built kitchen at the foothills of kunanyi / Mount Wellington, Hobart. The jam is prepared using a traditional methods and family recipes passed down from generations. The mouthwatering jam has been awarded multiple gold and champion medals at the Royal Hobart Fine Food Awards.

Contact name Renae Saunders
Phone 0407 533 473
Email info@joannasjams.com.au
Website www.joannasjams.com.au

Josef Chromy Wines

Included in the top Cellar Doors of Australia and with wines winning international trophies including the World’s Best Chardonnay at Decanter in 2013, Josef Chromy is one of the best food and wine experiences in Australia. 

Josef Chromy‘s state-of-the-art winery was designed to respect the delicate varietal flavors of the high quality, cool-climate Tasmanian fruit. Our winemaking style is founded on producing wines that show a true ‘sense of place’ and celebrate the individual characteristics of each unique vintage with emphasis on the wine being an expression of its terrior. In all of our wines balance is the ultimate focus, striving to marry fruit, natural acidity, structure, tannin and texture. The use of state-of-the-art technology for traditional winemaking techniques enables a gentle, minimal intervention approach which allows the subtle and delicate flavours of our cool climate vineyard to be expressed to their full potential.

The varieties we currently produce are; Pinot Noir, Chardonnay, Riesling, Pinot Gris, Sauvignon Blanc.

Contact name Jeremy Dineen
Phone 03 6335 8700
Email jeremy@josefchromy.com.au
Website www.josefchromy.com.au

Juicy Isle

Juicy Isle has been bottling Beverages in Tasmania for over 45 years including Organic Juices and Spring Waters all sourced from Tasmanian fruits and locally sourced water, “the Purest in the World”.

 

Founded in 1971 by the Cooper family, the company now employs over 80 staff. Juicy Isle uses many Tasmanian suppliers and contributes significantly to the Tasmanian economy.

Juicy Isle acquired Hartz in 2008 and continues to produce this iconic brand to the high standards to which its consumers are used to. Hartz was been bottling Mineral and Spring Water since 1991 sourced from South West Tasmania, the last great temperate region on Earth. For more information on the Hartz range of products visit the website.

Pure Tassie is made by Juicy Isle Fruit Juices. It has been developed on the principle of using 100% Tassie produce. So, all our freshly crushed juices are made from organic fruit sourced from local orchards. For more information on the Pure Tassie range of products visit the website.

Contact name Michael Cooper
Phone 03 6274 5999
Email sales@juicyisle.com.au
Website www.juicyisle.com.au

Just the Sizzle

A food blog from Tasmania that dishes truth, people, products and venues.

The owner is Christine Matheson-Green, an owner-chef of 10 restaurants, newspaper editor and former teacher. The platform is sustainability - both with the businesses in the hospitality industry and the people in it. The aim of the blog is to raise the standards and conditions of chefs and staff, create sustainable pathways for young people looking to enter the industry and ultimately? To provide a go-to web site that acts as coach/mentor for staff and owners who are stressed and time poor. We have a great team who can think outside the square, are experts in their fields, and are driven and passionate in solving the crises in the industry today.

Contact name Chrissie Matheson-Green
Phone 0418 848 284
Email chrissie@justthesizzle.com
Website www.justthesizzle.com

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:

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. The grapes were planted with much fanfare three years ago: a total of 1500 merlot, riesling and cabernet vines added to the rolling lawns. Head gardener at Government House, Ben Essex, told ABC Rural he is excited about overseeing the historic harvest: “I have only been here just over a month and I can’t believe the first big job is to make sure the grape harvest goes smoothly.” He added the wines would be made off-site pointing to the bumper crop: “We are expecting to pick around five bins of riesling grapes today which then will be processed by Winemaking Tasmania at Cambridge.” While the finished product is still a few years in the making, Governor Kate Warner has already planned to serve her own wine with pride to the thousands of people who visit Government House each year. Although what will be on the label is still a matter of conjecture.

Image courtesy of ABC News

Here's a sneak peak as Brand Tasmania tests the early reaction to Tasmania's 2018 vintage at three southern Tasmania vineyards:

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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Latest news

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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