Feature image

Food and beverage partners

  1. A
  2. B
  3. C
  4. D
  5. E
  6. F
  7. G
  8. H
  9. I
  10. J
  11. K
  12. L
  13. M
  14. N
  15. O
  16. P
  17. Q
  18. R
  19. S
  20. T
  21. U
  22. V
  23. W
  24. X
  25. Y
  26. Z
  27. 0-9

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

Johnno's Home Made

Making home-style sauces, jams and condiments in Tasmania since 1991

Back in 1991, ‘Johnno’ Johnston headed off to the Yorktown Square Market in Launceston, Tasmania. He took with him six jars of home-made raspberry jam and six orange cakes, made by his mother, Phyllis. Pretty soon word got out about Phyllis’ great home-made products and Johnno’s Home Made Jams and Sauces was born!

The Johnstons sold up in 2009, but Phyllis stayed on with the brand as Chief Jam and Sauce Maker. In 2014, Glenn Martin and his son-in-law Andy Taylor bought Johnno’s Home Made. They spent time in the kitchen under Phyllis’ watchful eye before she hung up her apron and passed the recipe book onto them.

Today Glenn and Andy continue to give the much-loved brand the attention it deserves. While Andy is on the road selling Johnno’s all over the beautiful state of Tasmania, Glenn is busy at the factory in Hobart, making the delicious jams and sauces to Phyllis’ original recipes.

With over 45 years' experience, Phyllis Johnston created specific techniques and procedures to ensure a great tasting product of the best quality. We still keep in touch with Phyllis and she still has a special place in her heart for Johnno’s.

Contact name Andy Taylor
Phone 0412 550 180
Email andy@johnnoshomemade.com.au
Website www.johnnoshomemade.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 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

Join us

Become an eFriend

Join our mailing list

Join our eFriends mailing list and once a month we will keep you up-to-date with the news that’s flowing in our state. You could win a prize in our monthly competition. You may unsubscribe at any time.

Brand Partnership

Are you a Tasmanian business or operator? Join us in raising the profile, quality and value of Tasmania’s products.

Apply online

Latest news

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

This site has been produced by the Brand Tasmania Council © 2014

Brand Tasmania

Become an eFriend

Close

Join our eFriends mailing list and once a month we will keep you up-to-date with the news that’s flowing in our state. You could win a prize in our monthly competition.

I’ve already subscribed