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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 2015.

Kettering Quail is the first quail egg producer 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 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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