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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

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 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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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

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