Feature image

Food and beverage partners

  1. A
  2. B
  3. C
  4. D
  5. E
  6. F
  7. G
  8. H
  9. I
  10. J
  11. K
  12. L
  13. M
  14. N
  15. O
  16. P
  17. Q
  18. R
  19. S
  20. T
  21. U
  22. V
  23. W
  24. X
  25. Y
  26. Z
  27. 0-9

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

Lobster Shack Tasmania

Contact name Sara Hess
Phone 0408 850 770
Email sara@trigonia.com.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 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

Join us

Become an eFriend

Join our mailing list

Join our eFriends mailing list and once a month we will keep you up-to-date with the news that’s flowing in our state. You could win a prize in our monthly competition. You may unsubscribe at any time.

Brand Partnership

Are you a Tasmanian business or operator? Join us in raising the profile, quality and value of Tasmania’s products.

Apply online

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

This site has been produced by the Brand Tasmania Council © 2014

Brand Tasmania

Become an eFriend

Close

Join our eFriends mailing list and once a month we will keep you up-to-date with the news that’s flowing in our state. You could win a prize in our monthly competition.

I’ve already subscribed