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 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

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

Tasmania's Stories Edition 197

Edition 197_Devonport

The August edition of Tasmania’s Stories leads with the transformation of Devonport. Please enjoy your August newsletter.

16 August 2018, Edition 197

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