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Food and beverage partners

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Kai Ho Ocean Treasure

Kai Ho Ocean Treasure harvests, processes and markets Tasmanian sea vegetables for the edible market. Kai Ho aims to be the premier supplier of edible seaweed products in Australia.

Kai Ho Sea Vegetables aims to be the premier supplier of edible seaweed products in Australia. These will be primarily Tasmanian sourced and be valued for their quality and reliability of supply building on the Tasmanian Brand. All products sold will have been acquired while respecting the environment from which they came.

Contact name Craig Sanderson
Phone 0407 522 511
Email sales@oceantreasure.com.au
Website oceantreasure.com.au

Kelp Industries

Contact name John Hiscock
Phone 03 6462 1340
Email sales@kelpind.com.au
Website www.kelpind.com.au

Kettering Quail

Kettering Quail - producers of fine quality quail eggs since 2015.

Located in the foothills of Kettering in Southern Tasmania, we have been producing beautifully patterned and deliciously creamy quail eggs since September 2016.

Kettering Quail is the first quail egg producer in Tasmania to obtain full accreditation as a primary producer of poultry eggs. Our accreditation is testament to our strong food biosecurity protocols and the passion with which we tend to and care for our quail. Our quail eggs are categorised as barn laid as we need to protect them from predators, the wind and the rain. They reside in a well equipped dry and warm barn style shed where we use a deep litter system with plenty of bark and leafy branches to provide a natural setting for egg laying.

Contact name Michelle Giltrap
Phone 0415 780 166
Email ketteringquail@gmail.com
Website www.facebook.com/ketteringquail

KimchiMe

Producer of kimchi from our farm in North West Tasmania using natural chemical-free farming methods

We pride ourselves in health and nutrition, taste and quality in real ingredients - zero fake stuff. Honesty and transparency, customer centric, attention to detail, variety and adaptability to different tastes: we believe in adding value to customers's lives through Tassie-grown freshness.

Contact name Sue Glynn
Phone 0425 284 222
Email kimchimecontact@gmail.com
Website www.kimchime.com.au

Kindred Organics

Kindred Organics is a Certified Organic farm in the chocolate soil foothills of Mt Roland in North West Tasmania. Quinoa is our main crop and we have been producing it since 2007.

Quinoa is a natural gluten free super food originating high up in the Andes. It is a complete protein packed with minerals with a long shelf life.

Our Quinoa is summer grown with long sunny days, nice cool fresh air and plenty of water. We grow store, clean, process and package all of our own products on our farm in Kindred.

Other products we grow include organic buckwheat, oats, spelt, linseed and lupins. We roll our own oats which are unstabilised /cold rolled.

Certified Organic Black Angus beef are raised on our property with plenty full lush green grass and clover fields for them to graze. They help our crop rotation and help cycle nutrients.

All our products are locally grown with low food miles, Certified Organic, Chinese Certified Organic (quinoa only), sustainable, high quality, nutritious, healthy, ethically grown, environmentally friendly.

For more information, product samples and interests in our products please contact us

Contact name Lauran Henriette
Phone 03 6429 3202
Email info@kindredorganics.com.au
Website www.kindredorganics.com.au

King Island Bakehouse

Contact name Wayne and Audrey Hamer
Phone 03 6462 1337
Email kibakery@kingisland.net.au

King Island Cloud Juice

Contact name Duncan McFie
Phone 03 6462 1761
Email cloud.juice@bigpond.com
Website www.cloudjuice.com.au

King Island Dairy

King Island Dairy, on King Island in Bass Strait, is one of Australia’s most famous cheese producers.

King Island marks the western edge of Bass Strait, 80 kilometres north west of Tasmania and south of Cape Otway, Victoria.

King Island Dairy produces high quality, French-style camembert, brie and blue cheeses, along with traditional cheddars, hard cheeses, yoghurt and delectable, thick clotted cream. Multi-award winning cheeses are created here from milk produced by the island’s 25 dairy farms and 7,500 dairy cows. You can visit the Fromagerie to sample the King Island range of products and see cheeses maturing in the cellar. In 2002, King Island Dairies celebrated 100 years of dairying, making it one of Australia’s oldest cheese producers.

Contact name Amelia Michael
Phone 03 6462 1348
Email amelia.michael@natfoods.com.au
Website www.kidairy.com.au

King Island Prime Meats

King Island is surrounded by temperate waters producing lush, salty and richly abundant pastures with natural shelter belts for wild, relaxed and free roaming wallaby.

A new brand for King Island, the first of its kind...

This is the story of our very own Local Processing Plant created as a Community Project, King Island Prime Meats. The concept was developed by Community discussion and then championed by a Local group of farmers and business people. This 5 year journey was made possible thanks to the first class support and contribution from many passionate King Islanders, alongside a hard working and motivated Team of Locals.

Designed to deliver a Brand you can believe, we offer prime products of 100% guaranteed King Island provenance for Local and Interstate markets. We look forward to consistently delivering and supplying professional production of pure King Island branded prime multiple species meat.

Meeting customers' expectations for quality by operating a sustainable, ethical business.

Contact name Anthony Gibbons
Phone 0458 580 065
Email sales@kingislandprimemeats.com.au
Website www.kingislandprimemeats.com.au

Kooee Snacks Australia Pty Ltd

Kooee! All Natural Snacks is based in Tasmania, Australia. But – the journey actually started in the USA. Founder Andy Fist, a Tasmanian, was working in New York City for outdoor events company Tough Mudder.

He started running with compatriot Shaun Malligan, who eventually confessed that his hobby of crafting healthy jerky was spinning out of control, and rapidly becoming his main occupation.

Eventually this passion turned into KOOEE!, and Shaun continues to grow KOOEE! in the USA. Andy eventually moved back to Tasmania, bought a factory, and started making KOOEE! products on home soil (sounds simple, but it took 2 years!).

We’re now regulars at Tasmanian Farmers’ Markets, and we’ve been delighted to receive lots of support from the local community.

Kooee Snacks has developed an all natural high protein snacks for the Australian health/fitness market. 

Good nutrition is an important part of an active lifestyle, but it isn’t easy, especially when most snacks are full of sugar and preservatives.

KOOEE! started out on our kitchen table with just some grass-fed beef and the belief that we could make good snacks for our friends and family. Things have changed since that humble original batch, but our idea remains the same—jerky can be healthy. Marinated in a unique blend of delicious spices, coconut aminos, unfiltered apple cider vinegar and sea salt, our 100% grass-fed beef jerky is free from added sugar, nitrates, preservatives and anything artificial.

We use Cape Grim Beef, raised free-range and 100% Grass-Fed in Tasmania. It is simply the highest quality beef on the market (you might get to try some if you’re lucky enough to fly QANTAS First Class). Our Apple Cider Vinegar is produced locally by Spreyton Fresh.

Contact name Andrew Fist
Phone 03 6330 2255
Email Andy@kooeesnacks.com.au
Website www.kooeesnacks.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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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

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