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Food and beverage partners

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Langdale Farm

We are a small free range pork business. The pigs, Wessex Saddleback and Birkshire pigs, are breed and raised by us on farm.

Our pigs are well looked after and free range all there life. We bring the pregnant sows into a birthing pen where we can make regular checks on them when close to birthing time. There is an area where the piglets can get under a heat lamp if they want, the sow is free to roam out side or in her pen.
We make and sell Nitrate free, smoked bacon. I also make our gourmet pork sausages again with no preservatives except for salt. We also sell pork cuts of meat, Scotch roast, belly, fillet and ribs. These we sell at the Launceston Harvest Mkt on a fortnightly basis and from farm gate by appointment.
Our bacon is also available at Davies Grand Central in Launceston and Hill Street Grocer in Latrobe.
We also now run an AirBnB guest accommodation from our home, where you can cook yourself a full English breakfast and meet the pigs and us.

Contact name Oliver Stocker
Phone 0404 095 590
Email info@langdalefarm.com
Website www.langdalefarm.com

Lark Distillery

Lark Distillery was the first licensed distillery in Tasmania since 1839. It was established in 1992 to produce Australian malt whisky, rich in character with a big finish using the best Tasmanian ingredients. Lark Distillery is proudly a boutique Tasmanian owned distillery dedicated to maintaining its proven high quality malt whisky and other unique spirits.

Lark Distillery began as a family affair. Lyn and Kristy Lark (Bill’s wife and daughter, respectively) played an integral part in growing the business. Today the Lark Distillery is one of Australia’s leading distilleries, producing high quality, premium spirits using traditional time honoured methods.

The Distillery runs an 1800 litre copper pot wash still along with a 500 litre spirit still, and produces twelve to fifteen 100 litre barrels per month.

The range of distilled products includes the flagship Lark Single Malt Whisky, TASI Aromatica Bush Liqueur and the superb Slainte Single Malt Whisky Liqueur.

Contact name Toni Kibbey
Phone 03 6231 9088
Email Toni@larkdistillery.com.au
Website www.larkdistillery.com.au

Lauds Plant Based Foods

Lauds produces a range of delicious plant based cheeses and chilli pastes. Perfect for people who are lactose intolerant, vegan or looking for a unique flavour experience.

Lauds have set out to satisfy even the most discerning cheese and dairy eaters’ cravings by producing dairy-free, 100% plant-based and lactose-free products. Our products make it possible for consumers to lead a healthier and more ethical lifestyle while still being able to indulge in the foods they love – with less sacrifice for the tastebuds than ever before!
We offer Aged Cashew Cheese, Persian Style Feta, Greek Style Feta, Cultured Oat Butter and Melt Me cheese range as well as fermented chilli pastes. Our flavours come from a fermentation process that we utilise creating distinct delicious products.

Contact name Dani Wheatley & Simon Paul
Phone 0417 495 608
Email lauds.plant.based.foods@gmail.com
Website www.lauds.com.au

Leaning Church Vineyard

For a fresh, funky and fun approach to wine, whisky and food, the multi-award-winning Leaning Church Vineyard - featuring food by international chef John T. Bailey - guarantees a memorable experience every time!

The multi-award-winning Leaning Church Vineyard offers a fresh, funky and fun approach to wine, whisky and food tastings. The 27-year-old vineyard is located in a spectacular natural amphitheatre at Lalla at the foothills of Mt Arthur in Tasmania’s stunning North East (only 20 minutes from Launceston).

Owners Sarah and Mark Hirst have teamed with internationally-trained chef John T. Bailey to bring a new food focus to their cellardoor and function facilities.

From pan-seared Bass Strait scallops matched to the Leaning Church Vineyard 2012 Chardonnay to the BBQ’d quail matched to the Leaning Church Vineyard 2013 Pinot Noir to the Midlands venison cooked three ways matched to the Leaning Church Vineyard 2011 Pinot Noir or the Japanese Tasting Plate matched to the Leaning Church Vineyard 2015 Sauvignon Blanc – each seasonal and regional menu is a true treat!

Taste award-winning wines, sample single malt whisky, graze on produce platters and relax with John T. Bailey’s fabulous food while admiring the view over lily-covered lakes and endless rows of vines. And don’t forget to tour the historic “leaning” church set in beautifully landscaped grounds.

Contact name Mark Hirst
Phone 03 6395 4447
Email cellardoor@leaningchurch.com.au
Website www.leaningchurch.com.au

Leap Farm

Leap Farm is a free range goat and cattle farm in South East Tasmania using organic and bio-dynamic principles to ensure sustainability and quality produce.

Leap Farm is a 300-acre small family farm established in July 2012 in the Bream Creek district in Southern Tasmania, managed by Iain and Kate Field. The farm is a mixed enterprise, with beef cattle, goats for meat and a goat dairy herd. Our aim is to ensure we have happy animals that have wonderful lives, and provide us with high quality produce, as sustainably as possible. We value biodiversity on the farm, and aim to improve the ecology of the landscape while we’re here. We sell goat meat and 21-day aged beef directly to the public, as cuts, whole goat or sides of beef, and occasionally (when stock levels permit) to restaurants in Hobart. We aim to give our customers the best quality, at a price comparable to what is in the supermarket, but with the knowledge that the animals have been respected, had a good life and and a good death.

Contact name Iain Field
Phone 0427 355 879
Email leap.farm@yahoo.com.au
Website www.leapfarm.com.au

Lenah Game Meats

Tasmanian ethical game meats: Lenah Wallaby, a superbly delicate meat aptly described as the veal of kangaroo, possum, venison, hare, rabbit. Side products - possum fur & luxurious wallaby skin home wares & garments.

Lenah is a producer of fine game meats and fur products. Our flagship product, Lenah Wallaby, is a superbly delicate meat aptly described as the pinot of red meats. It has featured on the menus of many of the finest restaurants across Australia and is a multi-award winning, highly respected part of the Tasmanian food scene. Other products we supply include possum, venison, hare, rabbit, emu, ostrich and virtually any other game meat. We also produce a range of luxurious possum fur and wallaby fur home wares and garments, including our sensational Wugg Boots, ugg boots made from wallaby fur.

Contact name John Kelly
Phone 03 6326 1777
Email admin@lenah.com.au
Website www.lenah.com.au

Lentara Grove

Producer of premium Tasmanian extra virgin olive oil

Lentara Grove produces multi award-winning, premium quality extra virgin olive oil from olives lovingly grown and tended on site at our farm on the west side of the Tamar Valley.

Our oil is cold pressed on farm within hours of harvest and hand-bottled in small batches to ensure you get the freshest possible product.

The Tamar Valley region produces some of Tasmania's best known wines. Our grove takes advantage of this unique microclimate to produce oils of exceptional quality and balance.

Lentara oils are perfect on salads, soups, meats, poultry or fish. Alternatively, enjoy it on its own with fresh crusty bread.

We also provide a processing service at our on-site facility for other growers.

Contact name Martin Grace
Phone 0407 870 845
Email enquiries@lentara.com.au
Website www.lentara.com.au

Lilydale Larder

Your home-away-from-home incorporating a cafe, wine bar, providore, bottleshop, bar and functions room in the picturesque village of Lilydale

Lilydale Larder - your home-away-from-home - where you can relax in the cafe, browse our growing providore, taste local wines from Leaning Church Vineyard and Clover Hill, peruse the fully-stocked bottleshop, meet the locals in the bar or book your next meeting or function.

Our focus is to create a relaxing and homely environment with good old-fashioned country hospitality...just like walking into Auntie Joan's country kitchen where you are embraced by flour-ingrained hands, alluring home-baked smells, a fully-stocked pantry and a desperate desire to dip your finger in the mixing bowl!

Enjoy Tassie-roasted Oomph Coffee with our home-baked sweet and savoury treats or sip one of our multi-award-winning wines, local cider or craft beer with your brekky or lunch....

Our rustic decor, friendly staff and home-baked menu ensure a memorable experience for everyone!

Open 7 days a week and for dinner every Friday night.

Contact name Sarah Hirst
Phone 03 6395 1230
Email info@lilydalelarder.com.au
Website www.lilydalelardercom.au

Lion

Lion has an enviable portfolio of cheese products including entertaining favourites such as South Cape, King Island Dairy and Tasmanian Heritage.

At Lion, we’re rightly regarded as a leader in specialty cheese. With the home entertainment explosion and increased interest in the provenance of food, cheese lovers are experimenting with new styles and trading up in quality. We have recently invested in an impressive new cheese making facility called The Heritage to position Lion to innovate and further grow the category.

Our iconic brands such as King Island Dairy, Tasmanian Heritage and Mersey Valley are synonymous with full-flavoured high quality products and are suitable for a diverse range of entertaining occasions.

Phone 1800 677 852
Email consumers@lionco.com
Website www.lionco.com/our-brands/cheese/speciality-cheese

Lipscombe Larder

Welcome to Lipscombe Larder – Tasmania’s best Delicatessen and Patisserie!

For over 20 years John and Rena Fiotakis have worked on the principle that great food, a great selection and great service are the elements of a succesful business. They seek out products that will fire your imagination, challenge your tastes and help you turn dinner into a gourmet delight.

With a fantastic selection of local and imported premium quality food and fine Tasmanian wines, Lipscombe Larder has built a reputation as Tasmania’s leading gourmet Delicatessen and Patisserie. Our bread is hand crafted in our kitchens by our in-house bakers.

We use the highest quality ingredients with no additives, preservatives or chemicals. Just try them, you won’t want to eat any other bread! Our pastry chefs make our tempting sweet temptations.

Our award winning team of chefs also prepare our daily gourmet hot takeways and pre-prepared take home dinners. So come and visit us. We’re sure your taste buds will love you for it

Contact name John Fiotakis
Phone 03 6225 1135
Email lipscombelarder@bigpond.com.au
Website www.lipscombelarder.com

Little Rivers Brewing Company

Handcrafted Tasmanian Beer Brewhouse open for tastings and takeaways 11am-4pm Friday, Saturday and Sunday

The Little Rivers Brewing Co is ideally situated in Scottsdale, in Tasmania's pristine North East.

Our little patch is blessed with some of the greenest natural waterways, perfect for brewing the finest hand crafted beers.

Contact name Jess Coniston
Phone 0408 174 315
Email lrbrewing@gmail.com
Website www.lrbrewing.com

Loaves & Fishes Tasmania

Loaves & Fishes Tasmania is a not-for-profit social enterprise selling a locally made range of condiments to fund its community work.

Loaves & Fishes Tasmania is a not-for-profit organisation that uses a mix of local produce from fruit and vegetables farmers and distributors that would normally go to waste, along with generous donations from supermarkets, shops and individuals. These meals are prepared by students, community and corporate groups who gain valuable skills in food preparation and enhance their employment options under the supervision of a qualified chef.

These meals will be funded by the sale of a range of jams, chutneys and sauces made in Devonport from a majority of Tasmanian ingredients.

All profits from the sale of these products are returned to the Tasmanian community as emergency food relief through appropriate agencies, skill training and mentoring.

Contact name Aaron Kropf
Phone 03 6424 6278
Email kym.roberts@loavesandfishestasmania.org.au
Website loavesandfishestasmania.org.au

Long Name Farm

Owners Phil Outtram and Selina Smith farm rare and heritage breed pigs on Tasmania’s scenic East Coast. Wessex Saddleback, Tamworth and Berkshire pigs freely roam 40 coastal acres in the picturesque hamlet of Little Swanport.

Our pigs are free to roam, play and grow at their own pace in several large wattle paddocks. Their foraged feed is supplemented with a nutritional mix of barley, wheat, lupins, protein meal, vitamins, minerals and local Tasman Sea Salt licks.

As founders, our mission is to raise happy pigs and supply ethically-produced, flavoursome pork at wholesale rates direct to the public statewide through our bulk-buy Pig-in-a-Box product.

Exclusive retail stockist is Huon Valley Meat Co. butcher shops in Hobart and Huonville.

Long Name Farm recognises the indigenous name for the Little Swanport area which is TEE.BE.LEB.BER.RER.MEN.NAPE.BONE.YER.MEN.NAN.YER. It was recorded by George A Robinson in 1831.

 At 37 letters, it’s the longest recorded place name in Australia and means ‘place where a moving stream flows into a large estuary surrounded by hills.’ It’s a fitting description of Little Swanport’s coastal grazing land.

Contact name Philip Outtram
Phone 0459 080 201
Email longnamefarm@gmail.com
Website www.longnamefarm.com.au

Lost Pippin

In the heart of Tasmania's Coal River Valley, you'll find Lost Pippin.

Here the very best tree ripened, hand-picked Tasmanian apples and pears are crafted into our unique, artisan ciders without the addition of concentrates or water. The cool Tasmanian climate allows the fruit to ripen slowly, creating cider with full, balanced and complex flavour.

Contact name Mark Robertson
Phone 0417 569 163
Email mark.robertson@lostpippin.com.au
Website lostpippin.com.au

Read stories from our partners

Edition 190_Duval-Leroy

Sparklers reach 'champagne level'

When sparkling wine expert Tyson Stelzer lined up Tasmanian offerings with champagne at an Effervescence dinner in November, he had an heroic tale to tell.

5 December 2017, Edition 190

Edition 190_Phillips

Food story has been a Tassie epic

Brand Tasmania's long-serving Food and Wine Writer, Graeme Phillips, taps out his final story for our newsletter: serving up a 37-year Tasmanian gastronomic saga.

5 December 2017, Edition 190

Riesling stars in Halliday list

Ten of Australia's top 100 wines are Tasmanian, according to guru James Halliday, and one of the stars of his 2017 listing was a Devil's Corner 2016 Riesling awarded 97 points despite being in an under-$20 category. Brown Brothers Chief Executive, Ross Brown, said: “We bought our Tasmanian vineyards and wineries in 2010 because we ... wanted to have access to cool-climate-grown grapes and wine varieties such as pinot noir, riesling and pinot grigio that grow so well in Tasmania. We have found Brand Tasmania to be far stronger than we had anticipated. People are now looking for lively and refreshing wines and this exceptional Devil’s Corner 2016 Riesling superbly personifies the crisp minerality and the clean, green image that Tasmania is so known for.” Earlier, Tasmania winery Heemskerk won the James Halliday Trophy for Best Pinot Noir at the 2017 Royal Melbourne Wine Awards for its 2016 vintage. The Jimmy Watson Memorial Trophy for Best Young Red Wine was awarded to Turkey Flat Vineyards in the Barossa Valley for its 2016 Grenache, the first time a wine of that variety has taken out the award.

5 December 2017, Edition 190

Boag lionises Tassie water

Pioneer Tasmanian brand-builder James Boag & Sons has launched a new multi-channel advertising campaign using the State's quality water as its central theme. Promoting James Boag Premium beer, the Born of Tasmanian Waters campaign devised by the Host/Havas agency, sets out to show that some of life's most extraordinary and fantastic components are found in Tasmania, with pure water as their common element. Without it, they wouldn't exist. A spokesman for Lion, owner of the Launceston Brewery, said: "James Boag has been brewing its beers continuously and exclusively in Tasmania since 1888, and it's our Tasmanian provenance that makes our beers truly special and unique among other premium beers. Of all the natural riches Tasmania offers, its pure water is the most special — so many remarkable and renowned things are born of it — and we are excited about our new campaign that highlights the quality of the water that goes into our beers". The campaign rolled out nationally in time for James Boag Premium's major sponsorship of the Melbourne Cup racing carnival.

5 December 2017, Edition 190

Spanish glory for local cider

Willie Smith's is basking in the glory of its inaugural international award. The Huon Valley business's limited-edition Somerset Redstreak Single Varietal cider won its class at the Spanish Cider Awards in November. The competition, in Hernani, near San Sebastian, was judged by an international committee of renowned cider tasters from the United States, Britain, Germany, France and Italy. Willie Smith's co-owner Sam Reid said: "It’s a massive thrill to be selected as Best Traditional English Cider at a European awards competition. In Australia we’ve got a bit of a tradition at beating the English at their own game and, so, it’s nice to be able to do this in cider now too!" Willie Smith's was the only Australian product to collect a trophy at the event.

5 December 2017, Edition 190

Edition 190_PieVan

'Tazzy' pies a hit in Bonn

When Australian visitors to Bonn, Germany, feel a craving for a hot meat pie, help is at hand: Tasmanian Gareth Patterson's Tazzy Food Truck is doing a roaring trade in meat pies and other treats from Down Under. "We offer the best out of Australia," Mr Patterson, formerly of Hobart, said. "Try our handmade gourmet pies and be delighted. Fresh baked, delicious and hot ... smash one down! Fair Dinkum good!" Former Australian Deputy Prime Minister, Tim Fischer, took up the invitation in November. “It was uplifting and energising to enjoy great Tazzy Food on the left bank of the Rhine in Bonn,” Mr Fischer said. The van is one of several offering locals and visitors lunch, dinner, drinks and coffee options on the former West German capital's busy Kennedyallee. There was a queue at the Tazzy Food Truck at the time of Mr Fischer's visit. “As a former Trade Minister, I was delighted to indulge and to spread the word about Tasmania and Australia — something I have been doing since 1996 when I had to eat a Tasmanian oyster in Tokyo at 6am at a key fish market.” Mr Fischer was in Bonn in his new role as Chairman of Crop Trust, an international organisation dedicated to safeguarding the world's crop biodiversity.

Image courtesy of Weekly Times Now

5 December 2017, Edition 190

Chromy named tourism champion

Tasmanian tourism titan, Josef Chromy, OAM, was inducted as a Tasmanian Tourism Champion at the Tasmanian Tourism Awards in November. He was recognised for his contribution to the State’s tourism industry and on-going investment in accommodation projects. The CEO of the Tourism Industry Council Tasmania, Luke Martin, said “Joe’s impact on the wine industry in Tasmania is nothing short of remarkable. Throughout the '90s he purchased, cultivated and on-sold vineyards throughout the Tamar Valley that are now home to some of Tasmania’s most celebrated labels. His signature wine label and wine centre ... is among the finest wineries in Australia and has established a truly iconic wine experience on the doorstep to Launceston. Joe’s impact on the tourism industry in Launceston is unrivalled.” Josef Chromy Wines also won a gold medal in the awards' Tourism Wineries, Distilleries and Breweries category. Port Arthur Historic Site was judged top Major Tourist Attraction.

5 December 2017, Edition 190

Insect farmer's flavour focus

Louise Morris, a Tasmanian insect farmer, believes insects can play an important role in feeding a growing global population but cautions about how insect protein is produced. "What they eat impacts so much on how much greenhouse gas impact, how much water went into that," Ms Morris told the ABC. "If you're essentially feeding them chicken food … you're not really making a huge impact [on the environment]." Ms Morris, who co-founded the Insect Protein Association of Australia, farms crickets, mealworms and Queensland wood cockroaches in northern Tasmania. She uses vegetable waste from local farms to feed her insects and said feeding insects different vegetables can affect their taste. "We're really focused with a few restaurants who are wanting to work with our insects … on bespoke insect flavours," she said. "It's creating a whole new income stream, employment opportunities and a product which really is 'brand Tasmania', because we are closed-looping it." According to some research about 80 per cent of the world's people consume insects as part of their regular diet. Ms Morris aims to have her insects on Tasmanian dinner plates in 2018.

5 December 2017, Edition 190

Village olive oil raises a grin

Village Olive Grove of Grindelwald won a trophy and a gold medal at the 2017 Australian International Olive Awards for producing the best extra virgin olive oil in Tasmania. Allen and Barbara Baird have tended 830 Frantoio trees on a 2.5ha Tamar Valley property for 12 years. Mr Baird said: “The Australian International Olive Awards are the national benchmark. We got a bronze medal in 2014 and 2015, silver in 2016 and now gold. Tasmanian olive oil has consistently won awards over the years because of our cool-climate conditions.” Village Olive Grove’s oil has also won silver and bronze medals at the Royal Hobart Fine Food Awards. Tasmanian producers were awarded 20 medals at the Australian International Olive Awards, including three gold, eight silver and nine bronze. The other gold medal winners were Cradle Coast Olives at Abbotsham and Lentara Grove at Exeter.

5 December 2017, Edition 190

Local gin wins in Hong Kong

Tasmania's Dasher + Fisher Mountain Gin has collected a trophy and gold medal at Hong Kong's 2017 Cathay Pacific Hong Kong International Wine and Spirit Competition. The Devonport-made tipple was judged the international event's Best London Dry Gin. Southern Wild Distillery owner George Burgess posted on Facebook: “We are beyond thrilled with the announcement that the industry’s most highly respected competition has announced us as the winner of the best gin category, and we are bursting at the seams with pride. Even more overwhelming is that there were 247 per cent more gin entries this year compared to last year." The Tasmanian gin label is only one year old, but it also collected a silver medal in the contemporary style gin category for its Dasher + Fisher Ocean Gin and a bronze in the same category for its Dasher + Fisher Meadow Gin. Mr Burgess, a converted food scientist, recently launched new gins flavoured with damson plums and sloe berries.

5 December 2017, Edition 190

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Bigger, cleaner ships for TT-Line

Edition 190_TT-Line

TT-Line is set to order two new, bigger and cleaner ships to boost capacity and heighten customer appeal on its Bass Strait service.

11 December 2017, Edition 190

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