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.
Lobster Shack Tasmania
Contact name Sara Hess
Phone 0408 850 770
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.
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
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
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
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