Food and beverage partners
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.
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.
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.
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.
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.
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.
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.
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.
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
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
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.
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.
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.
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.
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
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)
- 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)
- 4 cos lettuce
- 4 quail eggs
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
A Tasmanian whisky has been named best in the world again – even beating the Scots at their own game.
11 April 2018, Edition 193
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
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.
11 April 2018, Edition 193
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
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